Chicken Cordon Bleu Casserole

2 lbs boneless, skinless chicken breast - cooked & cut into chunks
Seasoned bread crumbs
1 egg mixed with 1/2 cup milk
1 cup Swiss cheese, grated
1 cup ham, diced
1 can cream of celery (or chicken) soup
1 cup milk
pepper to taste
Oil for browning


Preheat oven to 350
Dip chicken chunks in egg mixture, then in bread crumbs.  Coat well.
Brown in a little oil until golden.
Place browned chunks in a baking dish; spread cheese and ham on top.
Sprinkle with pepper as desired.
Mix soup with 1 cup milk and pour over top of chicken.
Bake 30 minutes at 350 or until tender and bubbly.

Six Week Bran Muffins

Batter may be kept in the refrigerator for up to six weeks and baked fresh, as desired.
* BEGIN THE NIGHT BEFORE! *

15 oz. box raisin bran cereal (the 2 scoops kind!!)
2  1/2 cups sugar
5 cups flour
1/2 tsp salt
4 eggs, well beaten
1 cup vegetable oil
1 quart (4 cups) buttermilk

In a very large bowl, mix together cereal, sugar, flour, and salt.
In a separate bowl, mix together eggs, oil, and buttermilk.
Add wet ingredients to dry ingredients and mix until just blended.
Allow mixture to stand in the refrigerator overnight before using.
Fill muffin tins 2/3 full and bake at 350 for 20 minutes.

Chocolate Chip Cheesecake

{Wendy's Recipe}

NOTE: this makes a large cheesecake - do not attempt to bake it
in a regular pie pan or in a pre-made crust...
You will need a 10" spring-form pan - borrow one if you have to, it's worth it!!

Preheat oven to 325.
Crust:
    2 cups crushed chocolate wafers (or Oreos w/ filling removed.  (About a 14 oz. pkg. Oreos)
    1/2 cup butter or margarine, melted
Mix together crumbs and melted butter until thoroughly combined.
Pat into the bottom of a spring-form pan.
Bake at 325 for 20 minutes.

Filling:
    2  8-oz. packages regular cream cheese, room temperature
    3/4 cup sugar
    1/2 cup sour cream
    1 tsp. vanilla
    4 eggs
    1 cup (6 oz) semi sweet chocolate chips
Beat cream cheese until fluffy.
Add sugar, 1/4 cup at a time, beating between each addition.
Continue to beat until smooth.
Add remaining ingredients and beat until creamy.
Pour into crust.
Bake 40 minutes or until just a 3' circle in the center jiggles.
Remove from oven and cool 20 minutes.
Turn oven to 425.

Sour Cream Topping:
    1 cup sour cream
    1/2 cup sugar
    1 1/2 tsp lemon juice
    1 1/2 tsp vanilla
Mix all ingredients together while cake cools.
At the end of cooling time, spoon topping gently over cheesecake.
Bake at 425 5 minutes ONLY.

Cool cheesecake completely.
Run a knife around the edge and then release from pan to serve.

Quick Pizza Dough

From: Jessica Hampton

1 package yeast

1 teaspoon sugar

1 cup warm water

2 Tablespoon oil

½ teaspoon salt

3 cups flour

Combine all ingredients. Roll out to make pizza crust. 

Bake at 425˚F for 10 minutes for crispy crust. 

Add toppings as desired.

Lynda's Bread

5 1/4 cups flour ( a mixture of white/wheat, or all white or all wheat)
1/4 cup sugar
1-1/2 tsp salt
1 TBS + 1-1/2 tsp SAF instant yeast
1 TBS vital wheat gluten
1 TBS + 1-1/2 tsp liquid lecithin
2 cups hot tap water
1/4 tsp liquid "C" (ascorbic acid) - if using wheat flour

Mix together dry ingredients, including yeast.  Place dry ingredients in the bowl of a stand mixer.  Mix together hot water and "C".  Add liquid lecithin and HOT water to dry ingredients.  Mix for 1 minute and check consistency.  Dough should be VERY sticky... If too dry, add a little water; if too wet, add a little flour.  NEVER add water or flour after bread is mixed.

If using all white flour, mix for 5 minutes; 10 minutes for whole wheat or 50/50.

When making white/wheat mixed loaves, allow dough to rest in the mixer for 10 minutes before knocking it down to shape loaves.

Spray counter top and loaf pans with cooking spray.  DO NOT sprinkle counter top with flour!  Divide dough in half, shape loaves, and place in sprayed pans.  Cover and allow to rise 20 - 25 minutes.  Bake at 350 for 25 minutes.  Makes 2 loaves.

Additional information:
Making 4 loaves of bread once a week for a year will require 6 25- lb. bags of regular flour, 6 1-lb bags of SAF yeast, and 4 32-oz bottles of liquid lecithin.

Always keep yeast in the freezer.

Liquid lecithin stores indefinitely, but should be rotated.  It can be purchased at many health food stores (such as Clark's in Loma Linda).  It is VERY sticky, but using a baby wet wipe is a miracle clean-up!

Ascorbic acid or liquid C will assist the wheat flour in rising so that it will light like white loaves.  It can be purchased from a health food store also.

An electric knife is essential for cutting this bread - it's "sandwich bread" soft!