Play With Your Food: Day 5 Food On A Stick

A while ago I was able to purchase a huge bag of craft sticks/popsicle sticks for very little (around $.25 or so) and some bamboo skewers for about the same amount. These have been one of the best investments that I have made. We use these sticks all the time. If my kids won't eat something and I say how about we put that on a stick. Suddenly it becomes new and more appealing.Here are some of my favorite ideas:

Food On A Stick

Bananas

These are especially good on a stick when you have little ones. My daughter has always been a messy eater when it comes to bananas but when you put it on a stick you cut out the mess by at leas half.





Sandwiches:
We have put various kinds of sandwiches on a stick. The trick is to toast the bread and kind of weave the stick into it. Grilled cheese are easier than most and if you have a sandwich maker then it is super easy. My kids would eat sandwiches every day if they were on a stick.





Salad on A Stick:
Just layer the salad ingredients (my kids like to do this themselves). Since my daughter loves to dip things into "sauce". This is the perfect way for her to eat salad.



A few more we do often are hot dogs, cheese and lunch meat, apples, and corn. Really anything that's not going to fall apart is so much better on a stick.

Play With Your Food: Day 4 Puffy Pancakes and Green Eggs

At our house we love to eat Brinner. (You know breakfast for dinner. We got the name from a Scrubs episode. Yes we are a little dorky.)
Often my kids won't eat the regular pancakes and eggs (they can be so difficult). So I have come up with a couple of variations on these that my kids love gobble up every time.

Puffy Pancakes



Before cooking:




After cooking:

Ingredients:

6 large eggs
1 cup milk1 cup flour
1/4 tsp. salt
4 tblsp. butter


Preheat oven to 450'. Put 2 tblsp. butter in 2 pie plates. Put in oven to melt while it preheats. (Be sure to watch it as it can burn if left in too long.) Meanwhile combine eggs, milk, flour and salt. Beat with hand mixer until it is fluffy and the lumps are gone. Divide batter into the two pie plates. Bake at 450' for 20 minutes. Serve with syrup, fresh fruit or jam.






My kids love to sit by the oven and watch the pancakes puff up. It's like magic to them. I thinks that's why they love to eat them. They are really tasty too!

Green Eggs





Just add a couple of drops of food coloring to your normal eggs. Beat and cook like normal.



Add a couple of peices of ham lunch meat to the side and presto you have the classic children's book come to life. If you want you can also read Dr. Seuss's "Green Eggs and Ham" while the kids eat.

A variation of this can be using different colors of food coloring. We have often have blue and pink eggs. The sky's the limit.

Also as a science experiment you could have the kids mix the colors and see what kind of eggs they get. (If you do this don't let them mix all the colors as you will likely get brown. I won't even mention what my seven year old said the brown eggs looked like. I let you all use your imaginations.)

Play With Your Food: Day 3 Cheesy Bug-zels

My kids and I came up with this snack out of things that I got for practically free with coupons. The kids were so proud of themselves for making them on their own. They are really great if you want to combine an activity and a snack. Plus it makes snacks that we eat all the time seem like something new. (We call these snack Bug-zels because they look like a bug but are made out of a pretzel.)






Cheesy Bug-zels

What you need:
Softened Cream Cheese
Cheese Sticks
Pretzels




First cut cheese stick into round chunks.Then pull apart another cheese stick into thin strings. Tear the strings to look like a bugs antenna.



Place antennas on top of pretzel (see picture above). Put a small dab of cream cheese on 1 round cheese stick chunk. Place it on top of the pretzel and antenna. The cream cheese acts as a glue.
Repeat until you have enough and enjoy.

My kids also had a fun time making up stories about our Bug-zels while we were eating them. Oh yea and they are surprisingly tasty too.

Play With Your Food Day 2: Squid-Dogs

I have always found that when I make food interesting then my kids tend to eat it more. Especially foods that we eat a lot of. Here's a way to change up all those hot dogs you get cheaply.


Squid-Dogs

This is so simple but can change a kid from one who won't eat hot dogs for another day to one who wants seconds. All you need is a pack of hot dogs and a knife.


First cut cooked hot dog down the middle starting about half way up.




Then do it again so that it forms four pieces attached to the uncut part.

Finally display it on a some ketchup (or the squids ink), and you have a Squid-dog.

I love these because I can get the hot dogs really inexpensively or even for free with coupons. It's a fun but cheap lunch.

You could make it even more nautical by serving it with thinly cut lettuce (sea weed) and goldfish crackers.

Play With Your Food: Day 1 Larry Boy's

My kids have suddenly become so picky about what they want to eat this summer. Lunch time seems to be the worst. In the struggle I have had to become more fun with what I offer them. So this week I am going to share some of the fun and yes silly things that I have been making for/with them.




Make a Larry Boy

My son came up with this idea one day, after we had watched a Veggie Tales Movie. Quite creative for a seven year old I think. His favorite character from Veggie Tales is Larry the cucumber. He especially loves when Larry is "Larry Boy". I have to say that Veggie Tales is such a wholesome show. It is a nice change from all the things they try to sell our kids on these day's.

To make a Larry Boy You'll Need:
Large Pickle
Lunch Meat
Olives- 2 for each Larry Boy
Toothpicks
Knife

With all steps below refer to picture above for reference.

Step 1: Cut Mask out of Lunch meat.

Step 2: Cut Olives in half . Insert 1 toothpick through smallest hole in half. (we ate the other side of the Olive)

Step 3: Insert toothpick with Olive on it with the smaller hole facing the pickle through the lunch meat mask and into the pickle. Leave about half of the toothpick sticking out. (It is supposed to look like a plunger but my son wanted to make it opposite. To truly make it look like Larry Boy you should do it opposite of ours.)

Step 4: Repeat step 2 on the other side.

Step 5: Take 1 piece of lunch meat (use the round shaped lunch meat) and wrap it around pickle like a cape. Insert toothpick to hold in place.

Step 6: Enjoy! ( I would remove the toothpicks when giving it to a smaller child to eat, as they pose a chocking hazard.)


If you really want to make it an experience you can sing the Veggie Tales song while you make them.

Veggie Tales Theme Song Lyrics

If you like to talk to tomatoes
If a squash can make you smile
If you like to Waltz with potatoes
Up and down the produce isle...
Have we got a show for you.
Veggie tales, veggie tales, veggies tales, veggie tales,
veggies tales, veggie tales, veggie tales , veggie tales.
Broccoli, celery, got to be Veggie Tales.
Lima bean, collard green, peachy keen,
Veggie Tales.
Cauliflower, sweet and sour, half an hour,
Veggie tales.
There's never, ever, ever, ever, ever been a show like veggie tales.
There's never, ever, ever, ever, ever been a show like veggie tales.
It's time for veggie tales!



We had a blast making them and they are pretty tasty to boot. I am unsure about the nutritional value but they make up for it in cuteness.

Guest Post: What To Do With A Bag Of Carrots

I always have extra carrots around. They are cheap and every time that I go to the store I think that we need some. So here is a post by Tight Wad in Utah on what to do with carrots. I really think that the glazed carrots look super good.

What to do with a Bag of Carrots

I used to hesitate before buying a bag of carrots because I knew I would end up throwing some of them out. I suppose if we ate more salads this wouldn't be an issue, but even if we did I usually leave them out anyway because my cutting skills make them sail across the room. So to avoid the hassle, I avoid the carrot. No more, my friends! I have been converted to the carrot, and if you cut them in spears they are less likely to end up under a couch. :)

I found 3 recipes that I LOVE! And they can all be put in the freezer so you can make them in bulk and eat at your leisure. I used 4 pounds of carrots to do all 3 recipes, and that only got me 2 meals worth of glazed carrots. NOT ENOUGH.

- Glazed Carrots

- Carrot Cake Freezer Jam

- Homemade Carrot Baby Food

CHOOSING YOUR CARROTS - Be sure to buy carrots that don't look like they're growing. If they are sprouting from the top, or have a lot of hair, they have probably been sitting around awhile. Also I personally don't buy peeled and cut carrots because I don't think they taste as good.

1. Glazed Carrots

I've loved this recipe for a long time, but just recently realized that they can be frozen. (duh)

Here is the basic recipe, you can double, triple, etc.

3 medium carrots

1.5 T butter

1.5 T brown sugar

salt or garlic salt to taste

Wash carrots and cut into spears. The smaller they are, the faster they'll cook.

Put them in a pot with a small amount of water.

They are done when tender (according to your preference)

Melt butter and sugar in pan --I love this picture, it looks like art....maybe just to me :)

Add carrots

Mix them around until they are well coated

Let them cook on lower heat for about 5 minutes

After they cool, separate them into serving sizes and put in labeled freezer bags

These freeze great! Reheat in microwave or on the stove.

Now you'll have a good side dish at the ready, because let's face it.....after you've made dinner, who has the energy for a side? Well, I never do, which is why we go through a lot of frozen peas. :)

2. Carrot Cake Freezer Jam

I just happened upon this recipe. They said it was an award winner so I gave it a go. It's AMAZING! This could be Christmas gifts this year!!

1 1/2 c sugar

1 package ball simple creation freezer jam pectin

1/2 t ground cinnamon

1/4 t ground cloves (the only ingredient I didn't already have)

1/4 t ground nutmeg

1 (20 ounce) can pineapple chunks in juice

2 c shredded carrots (about 3)

2 c chopped apples (about 1 large, I also peeled mine)

Stir sugar, pectin cinnamon, cloves, and nutmeg until well blended and set aside.

Drain pineapple, reserve 1/2 cup pineapple juice, set aside

Combine juice, carrots, and apples in a medium saucepan

Bring to boil, stirring occasionally

Cover, reduce heat, and simmer 5 minutes

Add pineapple

Transfer into blender (half at a time) this is much easier than using a potato masher!!

Let cool 15 minutes

Add pectin mixture to fruit

Stir 3 minutes

Ladle jam into jars to fill line

Let stand until thickened - 30 minutes

Refrigerate up to 3 weeks or freeze for a year!

Makes 40 ounces

This is seriously good! Slap a bow on it and it's an awesome gift!

3. Homemade Baby food (use whatever carrots you have left)

I would suggest using organic carrots for baby food. If you don't, make sure to wash and peel them, and of course wash any equipment you use.

Peel carrots (I even did with organic)

Cut carrots into spears (do this the same time as the glazed carrots)

Steam carrots. I don't have a steam basket so I just put my colander over the pot. Fill the pot with water just under the colander and boil. (Carrots shouldn't be in the water)

---If you are doing the glazed carrots you can also throw those in here as well to get them both done.

Let steam until tender

place in blender (don't fill blender more than half way, unless yours can handle it better than mine:)

add water (NOT the reserved carrot water, use new water!!!)

Place in an ice cube tray(s)

Cover with plastic wrap, freeze

After it freezes solid transfer to freezer bag.

Label it with a 2 month expiration date

Reheat in microwave, put in a plastic bag and submerge in hot water, or let it thaw in the refrigerator

Then enjoy :)

Patriotic Trifle!

For years I have wanted to make a Trifle.
Just the name sounds so delicious.

However you have to use a big clear container to make it look good. So this year I decided that I am just doing it and I bought this container. (It's going to be for our family Independence Day BBQ.)




I am so excited, it's like Christmas. (I never buy stuff that I want more than need).
I got the container for $7.99 at Marshalls. I am pretty sure that it isn't made for a Trifle but I swear I couldn't find a real Trifle container anywhere in Boise.
I am going to layer Sour Cream Short Cake, it's like pound cake (get my recipe here), berries (blueberries and strawberries) and a combination of vanilla pudding and whipped cream. Fingers crossed it should look something like this when I am done.



I will try and take a picture and post it after I make it.

Doesn't it look so good?


On a side note this is definitely not a thrifty dessert. I shudder to think of how much the berries are going to be. This however is one of the reason's that I coupon; I save money on other things that I need so that occasionally I can splurge on things like this.

Yummy Smores On A Stick!

I found this great recipe that I am totally making for the July 4th.
I have been assigned to bring dessert for our families BBQ.
They're Smores on a Stick.
Don't they look so good.
And they are going to be so cheap because I have most of the stuff from my Albertson's trip this week. (See my post here).

Go here to see how to make them.
I am extra excited about these!

Check back tomorrow for what I am going to make for the adults at the BBQ.
I am even more excited about this dessert.

Mom's Snowball Cookies

My mom grew up in Southern California where there was a heavy Hispanic influence. Growing up she always made us Snowball Cookies. It wasn't until I was an adult that I realized that most people called them Mexican wedding cookies. I asked my mother about it and all she said was "Well they looked like snowballs to me so that's what I called them". I am sure that her background in California was a major reason that she loved to make these cookies. Isn't it funny that where we live influences our tastes so much.

I have to tell you they are my absolute favorite cookie. I normally make them around Christmas time but honestly they are so good that I could eat them anytime. I have to be careful though because I can honestly eat the whole batch at once.


Mom's Snowball Cookies

1 cup butter
1/2 cup powdered sugar, sifted (my mom never sifted anything she said she didn't believe in it)
1 teaspoon vanilla
2 1/2 cup flour
1/4 teaspoon salt
3/4 cup walnuts chopped

Cream butter and sugar in large bowl until light. Stir in vanilla. Sit flour and salt and mix in. Stir in Walnuts. Shape into balls (they should be about an inch in diameter). Place on un-greased cookie sheet. Bake 15 minutes at 350'.
Roll in powdered sugar straight out of oven. Cool. Roll again in powdered sugar.
Makes about 36 cookies.

Mom's Sugar Cookies

I love cookies.
I remember my mom making cookies all the time. In fact homemade cookies were my all time favorite after school snack. I don't ever remember having store bought cookies (the only ones we ever had were from my Girl Scout troop but I don't count those) in our home. Actually the first time that I had a Chips Ahoy cookie I was about 11, and I thought that it was the grossest thing ever. I still can't see the reason why people buy their cookies in pre-made packages, to me a "real" cookie is homemade.
It seemed that we always had a batch of fresh baked cookies in our house and the smell of cookies baking makes me feel at home.


Mom's Sugar Cookies

Ingredients:

4 cups flour
1/2 teaspoon salt
1 cup unsalted butter
2 cups sugar
2 large eggs
2 teaspoons vanilla




Mix wet ingredients together. Then add dry. Chill in fridge 30 min. Roll out and cut into desired shapes (my mom always used a glass drinking cup dipped in flour). Refrigerate another 10 minutes. Bake in 350' preheated oven 8-10 minutes. Let cool before frosting.

Mom's Carrot Cake

If you have been reading my blog this week then you know that I have been inspired by my mom to post some of her best recipes.
Today is my families all time favorite recipe of my mom's.
She would make this cake for special occasions and my husband has me make it for him on his birthday every year.
It is so yummy!

Mom's Carrot Cake

Ingredient:

2 cups flour
2 teaspoons baking powder
1 teaspoon salt
1 1/2 teaspoon soda
2 teaspoons cinnamon
1/2 cup chopped nuts
2 cups sugar
1 1/2 cups oil
4 eggs
2 cups grated carrots
1 (8 1/2 oz.) can crushed pineapple (drained)

Mix dry ingredients together. Add oil and eggs, mix well. Add carrots, drained pineapple and nuts.
Bake: 350' in a greased 13x9 inch pan for 50 minutes.
Let cool before frosting.

Cream Cheese Frosting:
Cream 1 8 oz. package cream cheese and 1 teaspoon vanilla. Beat in 1 pound powdered sugar.

Cake best served cold from refrigerator.

Mom's Homemade Bisquick Mix

I think that I get some of my thriftiness from my Mom. Growing up we didn't have a lot of money but my Mom wanted to make sure that we always had good food to eat. She would use often make things from scratch to save money.

I remember her making homemade Bisquick mix in order to save time and money. The mix works just like the store bought kind but costs so much less to make (and in my opinion tastes better too).




Mom's Homemade Bisquick Mix

8 cups all purpose flour

1/3 cup baking powder

2 tsp salt

8 tsp sugar

1 cup Crisco shortening

Mix together dry ingredients. Then cut in 1 cup shortening with pastry blender or fork until it forms a very fine consistency.

Store in air tight container. Will stay fresh for several months if refrigerated.

To make biscuits: add 1/3 cup milk for each cup of biscuit mix. Mix and roll out on floured surface. Cut out and bake at 425 until browned.

Can be used in recipes calling for Bisquick.
To find recipes to use it with go here for a blog that has hundreds of free Bisquick recipes.

Mom's Banana Bread Recipe

I don't mention it very often but my mother is suffering from dimentia.
She was diagnosed several years ago and has been digressing very rapidly.
I went to visit her yesterday and she was better than I had seen her in awhile.
As I visited with her she talked about things that she used to be able to do like baking.

My mom was the best cook that I have ever known. Just thinking about my childhood I have fond memories of my mom in the kitchen making us delicious things to eat.
She put her whole heart and all her love into the food she made for us.
I think that's probably why I love to cook and to share my favorite recipes with all of you.

Well all of this got me to thinking about one of my favorite recipes; mom's Banana Bread.
It is so yummy and full of all kinds of good memories for me.

So I am going to share it with you.
It is obviously one of my family's favorites and I hope that you will like it enough to make it one of yours.

Mom's Banana Bread

2 cups flour
1/2 teaspoon baking soda
1 cup sugar
1 cup chopped nuts
1/2 cup shortening
2 eggs
2 large bananas mashed
1/4 teaspoon salt

Pre-heat oven to 350'.
Combine ingredients and mix.
Pour into a greased loaf pan.
Bake for 45 minutes or until toothpick inserted in the middle comes out clean.

She served it warm with butter and lots of love.
I would suggest doing both!

Yummy Freezer Calzones

Do you ever have a night when cooking dinner seems like the last thing that you want to do?
Well this happens to me all the time.Usually we wind up getting take out or ordering a pizza.
I really hate this though because it just costs so much money.
Not to mention how unhealthy I feel after eating out.

So lately I have been trying to come up with things that I can make and freeze to use for those nights that don't want to do a bunch of cooking. I came up with a recipe for freezer calzones.
(My husband thinks they are like a "good tasting" version of hot pockets)

They are super easy to do.

Items to gather:

2 batches of your favorite pizza dough-will make about 20 good size calzones (Using either homemade or store bought is fine. See my recipe for dough below)
Items to stuff your calzone (see ideas below)
Plastic wrapparchment papaercookie sheetsgallon size freezer bag

First: Make dough.
My recipe for pizza dough:

2 1/2 to 3 1/2 cup all purpose flour
2 1/2 teaspoons active dry yeast
1 cup warm water (120 to 130 degrees)
2 tablespoons cooking oil
1/4 teaspoon salt

Combine 1 1/4 cup flour, salt and yeast in bowel.
Add water and oil.
With electric mixer beat on low for 30 seconds.
Scrape bowel.
Then beat on high speed for 3 minutes.
Stir in as much of the reamaining flour as you can.
Either knead by hand for 6-8 minutes until smooth and elastic.
Or use mixer with dough hook and mix on low speed until smooth and elastic.
Cover and let rest for 10 minutes.





Second:
Seperate dough into 20 equal size balls. Let rise for 10 more minutes.




Third:
On a generously floured surface, roll dough into an approximate 7'x 5' rectangle.

Pepperoni and Cheese




Chicken and Broccoli

Fourth:
Place topping on one half of rolled out dough about a 1/2 inch from the edge.
Our Families favorite fillings:

Chicken and Broccoli
mix together 1 pound chicken cooked and chopped into bite size peices
about 1 1/2 to 2 cups cooked brocolli1 can cream of mushroom soup
1/3 cup sour cream
salt and pepper to taste
(recipe makes about 10-12 depending on size)



Pepperoni and Cheese8 oz. pizza sauce (can be homemade or store bought)
cheese sticks
5-6 pepperoni's per calzone
(recipe makes about 10 calzones)



BBQ Chicken
1 pound chicken shredded
1/2-3/4 cup BBQ sauce (enough to gernerously coat the chicken)
1/2 onion cooked til soft (I don't add this for the ones the kids eat.)
(recipe makes about 10-12 calzones)
You of course can add any filling items that you want.




Fifth: Gently place the other side of the dough on top of the filling.
Sixth: Roll the edges inward and press to seal with finger.





Seventh: On a parchment lined cookie sheet place the calzones. (I ran out and so I didn't have any for the picture)



Eigth: Cut several small slits in the top of calzone so that steam can release when cooking.



Ninth: Place cookie sheet in freezer until the calzones are hard.








Tenth:
Wrap frozen calzones individually in plastic wrap. Place wrapped calzones in freezer bag.




When ready to bake:
Pre-heat oven to 350 degerees.
Cook frozen calzones for approximately 30-40 minutes. Check at 30 minutes.
Calzones are done when the dough is browned on top and it is heated all the way through.
Serve.
They last up to two months in the freezer.

Super Yummy Strawberry Shortcake!

For Mother's Day I wanted Strawberry Shortcake.
And I know that I was being picky but I wanted it homemade.

Well my husband being the trooper that he is made it for me.
He doesn't cook and definitely doesn't bake, so I was so proud of him for even saying that he would make it. I was a little worried though because I really didn't help him at all.
But it turned out absolutely fabulous.
It was probably one of the best desserts that I had ever had.
I think that we have discovered a great hidden talent of his.

I thought that I would share the recipe that made my husband a baking rock star in my eyes.




Sour Cream Shortcake:

Ingredients:

1/2 cup butter (room temperature)
3 eggs (room temperature)
1/2 cup sour cream (room temperature)
1 1/2 cups flour
1/4 tsp. baking powder
1/8 tsp. baking soda
1 cup sugar
1/2 tsp. vanilla

Combine flour, baking powder and soda, set aside. Beat butter in an electric mixer for 30 seconds on high. Gradually add in sugar. Beat 10 minutes or until light and fluffy. Beat in vanilla. Add eggs one at a time beating 1 minute after each addition. Scrape bowl frequently. Add dry mixture and sour cream alternately, beating on medium speed after each addition.

Pour into greased loaf pan.

Bake in a 325' preheated oven for 60 to 70 minutes until toothpick inserted comes out clean. Cool on wire rack. Cut into 1 inch slices when cool.

(recipe from Better Homes and Gardens "New Cook Book")

Strawberries:
Cut desired amount of strawberries (about 1 pint) into slices
Add 1/2 cup granulated sugar
Stir. Cover with plastic wrap.
Let sit at room temperature until sugar has dissolved.



Top 1 slice of cake with strawberries and whipped cream (we just used Cool Whip).
Serve and enjoy!



I don't have a picture of what it looked like.
I can tell you that it was so good that it didn't last very long.

Pumpkin Muffins: The Best Ever

I had two make several dozen pumpkin muffins this last weekend for a brunch my church was throwing for the family of one of our members who passed away. I found this recipe and realized that these were the best pumpkin muffins that I had ever eaten. After eating more muffins than I would like to admit to I had to make another batch for the brunch. They were just too good not to share. So here's the recipe:



RECIPE FOR PUMPKIN MUFFINS
From Gourmet November 2006
Adapted from the American Club
Makes 1 dozen
Active time: 15 min.
Start to finish: 1 hour

INGREDIENTS:
1.5 cups all-purpose flour
1 tsp baking powder
1 cup canned solid-pack pumpkin (from a 15-oz can) (I accidentally put the entire 15 oz. can in, with no ill effects at all)
1/3 cup vegetable oil
2 large eggs
1 tsp pumpkin-pie spice (a combo of cinnamon, nutmeg, cloves, ginger, and allspice)
1.25 cups plus 1 Tbsp sugar
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon

Equipment: 12 foil or paper muffin liners; a muffin pan with 12 (1/2-cup) muffin cups

DIRECTIONS:
Put oven rack in middle position and preheat oven toe 350F. Put liners in muffin cups.

Whisk together flour and baking powder in a small bowl.

Whisk together pumpkin, oil, eggs, pumpkin-pie spice, 1.25 cups sugar, baking soda, and salt in a large bowl until smooth, then whisk in flour mixture until just combined.

Stir together cinnamon and remaining 1 tablespoon sugar in another bowl.

Divide batter among muffin cups (each should be about 3/4 full), then sprinkle tops with cinnamon-sugar mixture. Bake until puffed and golden brown and a wooden pick or skewer inserted into center of a muffin comes out clean, 25 to 30 minutes.

Cool in pan on a rack 5 minutes, then transfer muffins from pan to rack and cool to warm or room temperature.

Just writing this makes me want to go make more and eat them. Try some you'll understand. They are just so yummy!

Happy Cinco de Mayo!

I love to celebrate holidays like Cinco de Mayo.
Normally we make authentic Mexican food today.


So I was excited to find this FREE Mexican Recipe ebook.

It has lots of great recipes that look so yummy!

Maybe I'll find a recipe to use up those .04 tortillas I got at Albertson's last week.

Fresh Baked Bread Recipe

I love to eat fresh baked bread. The problem is that I am too cheap to buy it. It took me a bit of altering but I have found this recipe that my family just loves. It has produced great loves of bread every time that I've made it.

Ingredients:

2 pkgs. yeast (I buy mine in bulk at Winco and use about 4 1/2 tsp.)
2 cups warm water
2 T. cooking oil (I use vegetable oil)
2 T. granulated sugar
2 tsp. salt
4-5 cups flour

Grease two loaf pans. I use cooking spray but shortening or oil will also work.

Dissolve yeast and sugar in 1 cup water. Use a 2 c. glass measuring cup.


Let this mixture stand for about 10 min. or until it reaches the top of the measuring cup.



In the meantime, combine 2 cups flour, oil, and salt in mixing bowel.



Add 1 cup warm water. Combine well.




When yeast mixture is ready dump it on top of flour mixture do not stir. Let sit an additional 10 minutes. You can skip this step but the bread will not be as light.



Using a standing mixer combine flour, 1 cup at a time until the dough is elastic and does not stick to sides. You can also do this step by hand. Mix in as much flour as you can in the bowl. Then knead in the remainder of flour. Knead dough 6-8 minutes until smooth and elastic.



If using mixer pour dough onto floured surface.
Separate into two even balls.



Shape dough into logs that will fit into loaf pans. To do this I use my hands to make a rectangle out of each ball and then roll it into a log. Place in loaf pans.



Cover pans with plastic wrap. I also like to throw a towel over the top.



Let rise for 30 minutes in a warm place til double in size.
At this time I preheat my oven to 375.



Bake in 375 oven for 30 minutes. The tops should be golden and there should be a hallow sound when you tap on the top.

Let cool in pan until you are able to handle and finish cooling on a wire rack.



For best results don't cut bread until it is completely cool. Also cutting is easier with an electric knife. ( I don't have one but a sharp regular knife also works well). Store in plastic zipper bags.

Where I live my bread tends to last 4-5 days. But the life of the bread will vary by person depending on where you live and how you store it. Honestly it is so good that it never lasts 5 days.

You can substitute white flour for wheat but I find that it is a lighter bread with at least 1 cup of white flour in it. This again will depend on your preference.

Finally, enjoy your bread. It is best eaten with friends and family.