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Cinnamon Bread



Here's a delicious yeast bread recipe sure to delight your taste buds! 

5 1/2 - 6 cups flour
2 packages active dry yeast
2 cups milk
1/3 cup butter
2 teaspoons salt
2 eggs, beaten

Cinnamon Mixture:
8 tablespoons butter, softened
1 1/2 cups brown sugar
4 tablespoons cinnamon

In large mixing bowl, combine 2 1/2 cups flour and yeast. In small saucepan, heat milk, sugar, butter, and salt until warm (115-120 degrees), stirring until butter almost melts. Add to flour mixture. Add in eggs. Beat on low speed for 30 seconds, scraping bowl. Stir in enough remaining flour to make a stiff dough. Turn out onto floured surface and knead for 5-6 minutes. Shape into a ball and place in a greased bowl, turning dough to grease all sides. Cover and let rise for an hour until double. Punch down dough and turn out on a lightly floured surface. Divide in half. 


For each half: Roll into 12-14 inch rectangle. Spread with 2 tablespoons butter. Sprinkle with 1/2 cup brown sugar and 1 tablespoon cinnamon. Press down into dough. Fold dough in half and pinch edges to seal. Roll once more into 8-10 inch rectangle. Spread with 2 tablespoons butter. Sprinkle with 1/4 cup brown sugar and 1 tablespoon cinnamon. Shape into loaf. Place in greased loaf pan. Repeat for second loaf. Cover and let rise for 30-40 minutes until doubled. Preheat oven to 375 degrees. Bake for 35-45 minutes until top tests done. You may want to cover the tops with tinfoil the last 10-15 minutes of baking to prevent from getting overdone. Remove from pans to cool. Makes 2 loaves. 
Click here for a printable version of this recipe. 

Spice Pancakes

These are really good if you're looking for a change of pace for breakfast. You'll find this recipe in the back of my second book, Seeds of Summer - Chelsey's Spice Pancakes. Serve with Homemade Pancake Syrup.

2 cups flour
3 Tablespoons sugar
2 Tablespoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1 cup milk
1/4 canola oil
2 eggs beaten
1 teaspoon vanilla extract
1 cup applesauce


In a medium-sized bowl, mix together flour, sugar, baking powder, salt and spices. Add milk, oil, eggs, and vanilla. Mix together with a wooden spoon. Fold in applesauce. Batter will be lumpy. Cook on a hot griddle. Cook until both sides are golden brown. Serve with butter and maple syrup. Makes 12-16 pancakes.
Click here for a printable version of this recipe.

Rice and Barley Pilaf with Mixed Vegetables


I enjoy serving rice to my family. Here is a yummy recipe that tastes great with sweet potatoes and Lemon-Pepper Salmon or Chicken Cordon Blue.

2 tablespoons butter
1 tablespoon olive oil
1/2 cup onion, diced
1/3 cup green pepper, diced
1/3 cup mushrooms, diced
1 tablespoon minced garlic
1 cup uncooked rice
2 1/2 cups beef broth
1/4 cup medium pearl barley
1 tablespoon parsley
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup frozen mixed vegetables

In a large saucepan, heat butter and olive oil until melted. Add onion, green pepper, mushrooms, and garlic. Cook and stir until tender, about 5-7 minutes. Add rice and cook another 3 minutes. Add broth, barley, parsley, salt, and pepper. Cover and bring to a boil; simmer for 10-15 minutes. Add frozen vegetables and stir to combine. Cook another 10 minutes until rice is tender and liquid is absorbed. Makes 6-8 servings. 
Click here for a printable version of this recipe. 

Broiled Lemon-Pepper Salmon


Here's a delicious and easy recipe to serve Salmon to your family.

16 oz. frozen salmon fillets
1/4 cup butter, melted
1-2 tablespoons lemon pepper

Place fillets on oven broiler pan covered with tinfoil. In small bowl, mix together butter and lemon pepper. Brush over salmon. Broil for 7-10 minutes until meat flakes easily when tested with a fork. Serves 4.

Wine Suggestion: Cambria Julia's Vineyard Pinot Noir

Click here for a printable version of this recipe. 

Carol Cox's Summer Chicken Salsa

CAROL COX is the author of 30 novels and novellas. A third-generation Arizonan, Carol has a lifelong fascination with the Old West and hopes to make it live again in the hearts of her readers. She makes her home in northern Arizona, where the deer and the antelope really do play—often within view of the family’s front porch.

To learn more about Carol and her books, visit her website at: www.AuthorCarolCox.com

Carol's Latest Book Release: Trouble in Store
Fired from her most recent governess position, Melanie Ross must embrace her last resort: the Arizona mercantile she inherited from her cousin. But Caleb Nelson is positive he inherited the mercantile, and he’s not about to let an obstinate woman with newfangled ideas ruin all he’s worked for. In hope of turning her interest elsewhere, he determines to get Melanie married off, and luckily, there are many single men in town quite willing to take her off his hands.

The problem is, Caleb soon realizes he doesn’t want her to marry any of them. He’s drawn to her more every day, and he has to admit some of her ideas for the store offer unexpectedly positive results.


But someone doesn’t want the mercantile to succeed, and threatening words have escalated into destruction and danger. Will Melanie and Caleb’s business—and budding romance—survive the trouble that’s about to come their way?

Carol Cox's Recipe for Summer Chicken Salsa
When it comes to food, I’m all for keeping it simple—especially when a deadline is bearing down on me.  My daughter came up with her own version of chicken salad last summer, and I loved it so much, I wanted to share it with you. The cool combination of tastes and textures is perfect for a hot summer day!

1 - 13 oz. can chicken breast, drained and shredded
4-5 apples, peeled, cored, and chopped
5 hard-boiled eggs, diced
½ cup dried cranberries
1 1/3 cup mayonnaise (adjust to taste)

Blend chicken, apples, eggs, and cranberries in large bowl. Fold in mayonnaise and blend well. Chill before serving. And that’s all there is to it! Simple, right? If you’d like to add or substitute ingredients, you might try: thinly sliced baby carrots, dried cherries, sunflower seeds or halved grapes.

Skillet Fried Morels


This past spring I had my first opportunity to cook and eat morels. My husband's uncle had found some in the woods and brought us some to try. They were delicious. Here's how I prepared them.

6 morel mushrooms, soaked in salt water for 1-2 days
1 cup flour
2 teaspoons seasoned salt
1 teaspoon ground black pepper
oil for frying



Pat mushrooms dry with paper towels. On a large plate, stir together flour, seasoned salt, and pepper. Dredge mushrooms in flour mixture. 



In medium skillet heat oil. Cook mushrooms for 2-3 minutes on medium heat until golden brown on each side. Serve warm as appetizers. Enjoy! 
Click here for a printable version of this recipe.

Macaroni Salad


Here's a delightful recipe great for picnics, potlucks, or family gatherings. 

10 oz. elbow macaroni, cooked and drained
1/2 cup carrots, peeled and chopped
1/2 cup celery, chopped
1/2 cup radishes, chopped
1/2 cup green peppers, chopped
1/2 cup onion, chopped
1 cup salad dressing
1/3 cup sugar
2 tablespoons mustard
2 tablespoons vinegar

In large bowl, combine cooked macaroni, carrots, celery, radishes, green peppers, and onion. Set aside. In glass measuring cup combine salad dressing, sugar, mustard, and vinegar. Mix until smooth. Pour dressing over salad and mix well. Allow to chill for two hours before serving. 8-10 servings. 
Click here for a printable version of this recipe. 

Italian Herb Cheese Ring

Here's a delicious recipe with a cheesy surprise inside. Enjoy!

1 package active dry yeast
1/4 cup warm water (110 - 115 degrees)
1 cup warm milk (110 - 115 degrees)
1/4 cup vegetable oil
2 tablespoons honey
1 egg
1 teaspoon salt
1 cup whole wheat flour
2 1/2 cups all-purpose flour
1 teaspoon each: dried oregano, basil, and crushed rosemary

FILLING:
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1/2 teaspoon dried parsley 
1/4 teaspoon garlic powder
1/4 teaspoon paprika

TOPPING:
1 egg, beaten
2 teaspoons sesame seeds
4 teaspoons grated Parmesan cheese

In large mixing bowl, dissolve yeast in warm water. Add milk, oil, honey, egg, salt, whole wheat flour, 1 cup all-purpose flour, and herbs. Beat until blended. Stir in enough remaining all-purpose flour to form a soft dough. Cover and let rise till double, about one hour. 

Punch down dough and turn onto a floured surface. Divide in half. Roll one portion into a 15X10-in rectangle. Combine filling ingredients and sprinkle half over dough. Roll up jelly-roll style, starting with a long side. Pinch seams to seal. Place seam side down on a greased baking sheet. Pinch ends together to form a ring. With a sharp knife, cut 1/2-inch slashes at 2-in intervals. Repeat with remaining dough and filling. 


Cover and let rise in a warm place until doubled, about 30 minutes. Brush each ring with egg. Sprinkle with sesame seeds and Parmesan cheese. Bake at 350 degrees for 20-25 minutes or until golden brown. Remove from pans to wire racks. Makes 2 loaves. Enjoy! 

Click here for a printable version of this recipe. 

Frozen Peanut Butter Pie

Here's a fun recipe when you want a cool dessert.

Chocolate Graham Crust:
1 package graham crackers, finely crushed
1/3 cup sugar
1/3 cup baking cocoa
5 tablespoon melted butter

Filling:
6 oz. cream cheese, room temperature
1 cup powdered sugar
1 cup creamy peanut butter
8 oz. tub whipped topping
2 tablespoons chocolate chips, melted
2 tablespoons peanut butter chips, melted

Preheat oven to 300 degrees. In small bowl, combine graham cracker crumbs, sugar, baking cocoa, and melted butter. Mix well. Form into pie pan to make crust. Bake for 10 minutes. Allow to cool.

In large mixing bowl, beat together cream cheese and powdered sugar until smooth and creamy. Add peanut butter, mixing well. Gently fold in whipped topping until thoroughly combined. Spoon into cooled graham cracker crust. Garnish with melted chocolate and peanut butter chips. Freeze for 4-6 hours until frozen. Serves 8-10. 
Click here for a printable version of this recipe.  

Antipasto Salad


Here's an easy recipe to enjoy this summer!

12 oz. Veggie Rotini, cooked and drained
14 oz. canned artichoke hearts, drained
12 cherry tomatoes
1 cup black olives, halved
1/2 green pepper, diced
1/2 cup onion, chopped
1/2 cup carrots, diced
12 oz. creamy Italian dressing
1/4 cup Parmesan cheese
seasoning salt and pepper, to taste


In large saucepan, cook Rotini as directed. Rinse in cold water and drain. In large bowl, combine artichokes, tomatoes, black olives, green peppers, onion, and carrots. Add Rotini and toss with creamy Italian dressing. Sprinkle with Parmesan cheese, seasoning salt, pepper as desired. Refrigerate one hour before serving. Yum!
Click here for a printable version of this recipe.

Amanda Cabot's Almost Healthy Brownies

 From the time that she was seven, Amanda Cabot dreamed of becoming a published author, but it was only when she set herself the goal of selling a book by her thirtieth birthday that the dream came true.  A former director of Information Technology, Amanda has written everything from technical books and articles for IT professionals to mysteries for teenagers and romances for all ages.  She’s delighted to now be a full time writer of Christian historical romances.  Her Texas Dreams trilogy received critical acclaim; Christmas Roses was a CBA bestseller; and Waiting for Spring, the second in her Westward Winds series, was released earlier this year. Learn more about Amanda and her books at: www.amandacabot.com

About Amanda's latest book release: 

A new identity may protect her family—but can it protect her heart?

After the loss of her husband and the birth of her baby, Charlotte has had a long, hard year. But she can find no rest from the ghosts of the past and flees to Cheyenne to put the pieces of her life back together.

Wealthy cattle baron and political hopeful Barrett Landry must make a sensible match if he is to be elected senator of the soon-to-be state of Wyoming. He needs someone with connections. Someone without a past. Yet he can’t shake the feeling that Charlotte holds the key to his heart and his future. Will Charlotte and Barrett find the courage to look love in the face? Or will their fears blot out any chance for happiness?

Amanda's Recipe for Almost Healthy Brownies

I’ll admit it: I believe that chocolate is one of the essential food groups, but I also try to make and serve healthy meals.  That’s why I was excited when I saw a brownie recipe that featured extra protein and fiber.  I tweaked it to make it low-fat and was delighted with the results.  It has the bonus of being very easy to make.

Grease and flour a 9x13 pan.  (I use a floured spray like Baker’s JoyTM.)
Preheat the oven to 350 degrees.

Fit a food processor with the steel knife and process until smooth:

1 15-ounce can black beans, drained and rinsed (Let them air dry for a while so the brownies aren’t too moist.)
1 cup unsweetened applesauce
4 egg whites
2/3 cup cocoa
1 cup white sugar
2 tsp instant coffee granules (to enhance the chocolate flavor)
2 tsp vanilla

Pulse five to six times until mixed:

1 cup whole wheat flour
1 tsp baking powder
½ tsp salt

Spread in prepared pan and bake 25 minutes or until a toothpick comes out clean.
Cool, cut and enjoy.

Bruschetta with Cheese

Here's an easy recipe to make this summer when you want a light and tasty dish. Can be used as an appetizer or a light meal. 

4 ripe tomatoes, diced small
1/2 chopped olives (green or black)
8-10 fresh basil leaves, sliced
2 tablespoons minced garlic
1/2 teaspoon balsamic vinegar
salt and pepper to taste
1/3 cup extra virgin olive oil
French Bread or Rosemary Garlic Bread
Mozzarella or Swiss Cheese
Parmesan Cheese

Preheat oven to 450 degrees. In small bowl, combine diced tomatoes, olives, basil leaves, minced garlic, balsamic vinegar, and salt and pepper to taste. Chill in refrigerator. Slice bread in 1/2 thick pieces at an angle. Using a pastry brush, coat one side of each slice with olive oil. Place oil-side down on a baking sheet. Toast in oven for 5-6 minutes until dark golden brown. Top each slice with cheese, and serve oil-side up on a platter. Generously spoon tomato topping on each slice and sprinkle with Parmesan. Makes 6-8 servings. 

Wine Suggestion: Fancy Pants Pinot Grigio

Click here for a printable version of this recipe.