No Cheese Allowed....?

My sister is currently in a situation where she cannot consume any dairy. For anyone who knows my family well... that is difficult to do, especially for my sister.   She is one of those people who can eat anything she wants, have three kids, and still looks like she did when she graduated high school at a size 6.

I find her calling me every once in a while because she has ran out of ideas of things to cook without everyone's favorite dairy product: cheese. We didn't realize how many meals have cheese in them. Other dairy can be replaced for a reasonable price such as margarine instead of butter and Lactaid instead of milk. Cheese however is expensive enough normally, try and find a dairy free cheese and the prices are ridiculous.

My sister is a good cook, and pretty creative (she has to be with all of her picky-eater children).  So she and I have come up with several meals that can be made without cheese and are still tasty. I will just talk a little bit about some of the simple ones  today and if you guys want more or want  to know more about any specific ones, feel free to comment :)

6 delicious dairy-free meals

Fajitas: all you need is meat, veggies, and tortillas

Lettuce Wraps:  My sister found the key to making super delicious and traditional lettuce wraps. Its called     Hoisin sauce. 

Grilled chicken or sausages:   Everyone wants to put cheese on hamburgers but a well marinated chicken or a delicious sausage is plenty good on its own. 

Chinese: Lemon Chicken, Orange Chicken, Pot Stickers, Egg Rolls, Low Mien.   All of these dishes can (and generally are) made without dairy.  (Just forget about the won tons)

Chicken Fingers: This is especially great if you have kids, like my sister. The little ones usually like chicken fingers or chicken nuggets and you can either grill some un-breaded chicken or fry/bake some breaded strips.  You can always put these with finger foods such as dip-able veggies, fries, tater-tots, or corn on the cob. 

Meatloaf: As long as you don't pair it with mashed potatoes loaded with cream and butter, this is a great meal that can be made dairy-free!

The Problem with Seasoning

I have had a lot of people ask for my advice on seasoning things. It can be really hard to figure out what to use and the majority of the time people stick to their three "go-to" seasonings and the other bottles just sit in the back of the cupboard.

I just have one piece of advice: smell it

Smell the food you have cooking and then smell the herb or spice. If it smells good together then it will taste good together.  This works for multiple seasonings as well. Smell them one after the other to see if they will work together in a recipe.

And if all else fails, do what I do. Garlic Salt.  Of course, I LOVE garlic. I think it goes well with nearly everything (just don't over use it).

Fondue: the dippings!

Without a table full of delicious things to dip into Fonue... its really just a big bowl of boiling cheese.

My favorite things to dip are vegetables, french bread, and sausage balls.

Vegetables:
olives
baby carrots
broccoli florets
cauliflower florets
mushrooms


French Bread:
get a fresh loaf and cut it into large-bites sized cubes.

Sausage Balls: these are my absolute favorite
take a lb of sausage, 3/4 cup of Bisquick and a cup of shredded cheese ( I like sharp cheddar)
 mix it all together and shape into bite sized balls
place on a cookie sheet and bake at 375 for about a half hour (the time depends on how big you have made them)
when they are done, cut one in half to check that they have been cooked thoroughly

Cheese Fondue!!

Growing up, my mother always allowed us to pick the meal we wanted for the birthday dinner we had with our family.  My mother could make so many good things but the most common meals that me and my siblings requested were homemade pizza and cheese fondue.

My personal favorite was cheese fondue. I'm going to do this post on the actual molten cheese and then I will do a post on all of the different things that I like to dip into the fondue.


Fondue is one of those dishes that you can really make however you want depending on what taste you like.

So, the way that I see it is that if I am going to dip food in a high cal  cheese sauce then it better be dang good.

So I will give you the basic recipe that I use but don't be afraid to get creative and make it your own.

Cheese Fondue

1/2 lb Velveeta Cheese

1/2 c milk

4 oz cream cheese

1/8 c Worcestershire Sauce (use less if you don't like the bite that it has)

2 c sharp cheddar cheese

1/2 t  garlic powder

1: combine the milk, cream cheese, and Velveeta in a medium pot

2: cook on low heat stirring often

3: add everything else in and adjust amounts to your liking.

note: if it's too thick, add milk; if it's too strong, add cream cheese; if its too bland add more seasoning, if it's too thin and milky add more cheese (Velveeta and cheese)

I never really like Fondue recipes from a book, they just aren't very good.  

I know that this recipe is a bit vague but if you have questions please comment and I will answer :)

Pizza Factory Breadsticks

  A year or so ago, my room mate and I decided we wanted to learn how to make Pizza Factory bread sticks. So many places get famous for their breads and Pizza Factory is one of those places in Utah.  

So I went on Pinterest ( I love Pinterest! ) and there are a few different versions, but here are the keys to making them amazing. 

 Use dowels to cook them... don't just put them on a pan... they will not taste the same. 

Use homemade dough, not Rhodes rolls dough. They are so much better with that home made touch.

Lastly, make sure you season the butter like the recipe says. It makes a huge difference!

Here is my favorite version... enjoy!!

Pizza Factory Twisted Breadsticks

1 T. yeast

2 T. sugar

1 1/2 C. warm water

1 T. oil

1 tsp. salt

3 1/2 C. flour

3/4 C. melted butter - divided

3/8  tsp. granulated garlic

1/2 tsp. dried rosemary leaves

1/4 tsp. Season All

1 T. Parmesan cheese

8  - 1/4 inch wooden dowels

cut into 18 inch lengths (craft store)

or 8 - 12 inch skewers 

I tried them both ways and decided

I wanted the long wooden dowels like

Pizza Factory uses, but the skewers worked too.

Mix the yeast, sugar and water and

let sit for a couple of minutes to dissolve

the yeast.  Add the oil, salt and flour and

knead by hand or with your mixer with a

dough hook for about 5 minutes.

Cover and let rise until double.

Divide dough into 8 equal parts,

about 4 oz. each if you want to use

a kitchen scale.

Lightly flour your hands and roll

the dough into about an 16-18 inch

long "snake".  Moisten the top of your

dowel or skewer and begin wrapping

the dough around loosely.  Moisten a little where

the breadstick will end too.   Pinch to secure

the dough at the top and bottom.  Leave about

5 inches at the end of the dowel, if you are using

the longer dowels.

Hang over the edge of a 9x13 inch cake

pan with all of the dough inside the pan.

Let them rise until doubled.

Brush with 1/4 C. melted butter.

Heat oven to 375.  Bake at 375 for 

about 15- 20 minutes or until just golden.

Meanwhile mix the remaining 1/2 C. melted butter,

seasonings and parmesan cheese.

When the breadsticks come out of the

oven, brush them with the seasoned melted

butter mixture.

Even more Kneaders!! Yay!

So from the same blog, I found another post of more Kneaders recipes. I just couldn't help but re-blog these!

Kneaders is one of my favorite places:) These are all so good!!

Kneaders  Rosemary Focaccia Ingredients 1 Tablespoon active dry yeast 1 Tablespoon sugar 1 cup warm water 2 ½  cups flour 1 teaspoon salt 2 tablespoons rosemary 2 tablespoons butter ¼ teaspoon sea salt Method 1. Place yeast, sugar and water in large bowl and allow mixture to become bubbly. 2. Mix in 1 T butter, salt, and 2 cups of flour. 3. Add one T of fresh chopped rosemary. 4. Knead for about 10 minutes by hand or about 5 in a dough mixer. 5. Oil a bowl, put dough in and cover with a towel 6. Let rise in a warm place for one hour until doubled. 7. Punch down dough and divide in half. 8. Spray baking pan with cooking spray. 9. Shape dough into 2 small rounded loaves. 10. Sprinkle remaining 1 T of rosemary over the loaves and press lightly into the surface. 11. Cover and let rise again until double - about 45 minutes. 12. Preheat oven to 375 decrees. 13. Bake for 15 to 20 minutes, until lightly browned. 14. Remove from oven and brush with remaining butter and sprinkle with salt. Kneaders Eclairs INGREDIENTS FOR CHOUX ½ cup unsalted butter 1 cup all-purpose flour 1 tsp. sugar  5 large eggs or 1 liquid cup ½ tsp.  salt  1 cup water  Preheat oven to 425 degrees 1.Combine water, butter, sugar, salt in a medium sauce pan over medium  high heat. 2. Bring to a boil and immediately remove from heat. 3. Stir in flour. Incorporate and return to heat. 4. Stir constantly for 4 minutes or until mixture pulls away from the sides and forms a film on the bottom of the pan. 5. Transfer to a mixing bowl with paddle attachment. 6. Mix on low speed for 2 minutes, and slightly cooled. 7. Add eggs slowly in four equal parts. Allowing to incorporate after each part. Add next part and repeat.  The batter will be smooth and shiny. 8. Immediately pipe with a pastry bag, no tip. 9. Decrease oven to 350 and bake for 25 – 30 minutes until golden brown. 10. Turn off oven, prop door open and allow to dry. 15-20 minutes  INGREDIENTS FOR FILLING: One large box vanilla pudding.  Make as directed and allow to cool 1 cup Cool Whip Fold above ingredients together in a medium size-mixing bowl. Refrigerate. INGREDIENTS FOR CHOCOLATE GANACHE ½ cup heavy cream 4 oz semi sweet baking chocolate Chop chocolate into small pieces and put in small bowl and set aside. Heat cream slowly in a small saucepan until warm to the touch. Pour cream over chocolate.  Let stand until chocolate is melted. Stir until smooth. ASSEMBLE ÉCLAIR 1.   Break any walls inside of choux with a wooden skewer. Fill baked choux with pudding mixture using a pastry bag and tip 230. 3. Dip top half of éclair into chocolate ganache. 4. Set on top of wire rack to dry. 5.  Serve immediately. Kneaders  "To Die For"  Stuffing Ingredients ½ Cup Butter 1 Cup Chopped Onion 2 Cups Chopped Celery 2 Cans Chicken Broth, or 3 Cups Turkey Drippings 2 Packages Kneaders Asiago Croutons or Hazelnut 12Grain Croutons Preparation: Brown onion and celery in butter, add chicken broth (or turkey drippings). Next add Kneaders croutons. If mixture needs more liquid add ¼ to ½ cup of extra chicken broth (or turkey drippings). For added flavor you can add 1 lb. cooked and drained sausage, 1 cup roasted chopped chestnuts, chopped and cooked giblets, 1 medium chopped peeled granny smith apple, ¾ cup Craisins. Put mixture in 9 x 11 baking pan and cover with tin foil. Bake at 375 for 25-35 minutes. Serves 12     (¾ cup size servings) Kneader's Almond Citrus Bars Ingredients for Almond Crust 1½ cups all-purpose flour 6 Tab. Margarine chopped in cubes ½ cup powdered sugar 1/8 cup sliced almonds Preparation In a medium bowl, combine flour and powdered sugar. Using a pastry blender, cut butter into flour mixture.  Should resemble course breadcrumbs. Stir in almonds. Spray a 9 x 13 pan with pan coating. Press dough into pan. Bake 340 for 20 minutes or until light golden brown. Ingredients for Filling 6 eggs    ¼ cup lemon juice 2 ¼ cups granulated sugar 1/8 cup lime juice 1 tsp lime peel 1 tsp lemon peel ½ cup all-purpose flour 1/8 tsp. ground nutmeg ¾ tsp. baking powder  1 tsp. lime peel garnish, powdered sugar PreparationIn a medium bowl combine eggs, granulated sugar, flour, lemon juice, baking powder and nutmeg.  Beat on medium 2 minutes. Stir in by hand lemon peel and lime peel.  Pour over hot crust. Bake 20 minutes or until edges are browned and center appears set. Cool 1 hour. To serve, sprinkle evenly with powdered sugar.  Add Candied Citrus Slices if desired.  Makes 15 - 20 bars. Ingredients for Candied Citrus Slices ¼ cup water   key limes ¾ cup sugar.   small lemons Preparation In a large skillet combine water and sugar; bring to a boil.  Add 2 sliced lemons or 10 sliced key limes.  Make sure they are thinly sliced. Simmer gently, uncovered for 2 minutes on until just softened.  Transfer to rack to cool.  KneadersCream Cheese Lemon Truffle Pie Ingredients: Baked 9” pie shell ½ cup water 3 Tablespoons sugar 1 egg 1 Tablespoon cornstarch Zest of ½ lemon 1 ½ Tablespoons fresh lemon juice 2 teaspoons butter 1 cup vanilla chocolate chips or coins 1 (8 oz)  package cream cheese 1 cup whipped cream sweetened with powdered sugar 1 Tablespoon toasted almonds Toast almonds on a parchment covered cookie sheet at 350 degrees until golden brown. Set aside to cool. Put water, sugar, lemon zest in a saucepan and bring to a boil. In a large mixing bowl, mix egg and corn starch. Slowly add hot water to egg mixture in the bowl, and then pour entire mixture back into the pan. Stirring continually, heat until thickened. Remove from the heat. Add lemon juice and butter. Stir until mixture has cooled to 100 degrees. Pour ½ of the hot filling in a bowl. This will be used as the second layer of the pie. Add vanilla chips to the filling remaining in the pan. Stir until chips are melted. In a second bowl, place softened cream cheese. Add the hot vanilla chip mixture to the cream cheese and beat together. Spread this mixture in the bottom of the pie shell. Spread the remaining lemon filling on top. Chill for two hours. Top with sweetened whipped cream and garnish with toasted almonds. Makes 1 pie. Keep refrigerated until time to serve. Kneaders  Key Lime Tarts Let me start out by explaining the difference between Key limes and your everyday supermarket variety, the Persian lime.   Key limes come from the Florida Keys, thus their name, and are smaller, more yellow and contain more seeds than the green skinned Persian limes.   The bad news is they’re almost impossible to find fresh at your local market, but the good news is Persian limes work just as well in this particular recipe. Ingredients½ cup fresh lime juice (3 to 4 limes) 4 teaspoons grated lime zest 4 egg yolks 1 – 14 ounce can sweetened condensed milk 8 3” tart shells Preparation1. It’s easiest to remove the lime zest from whole limes so start with that. 2. Cut the limes in half and squeeze out the juice being careful to not include any seeds. 3. Whisk the egg yolks and lime zest together in a bowl until tinted light green.  This takes about 2 minutes. 4.  Beat in the milk, then juice and set aside at room temp till it thickens. 5.  Preheat oven to 325 degrees. 6. Pour mixture into tart crusts, bake for 5 minutes until the center is set, but still wiggles when shaken. 7. Remove from the oven and cool to room temp. 8.  Refrigerate for at least three hours until well chilled. 9. Serve with whipped cream topping and decorate with a lime wedge. Makes 8 Tarts Kneaders Pumpkin Spread 1 (16oz) pkg Frozen Whipped Topping, Thawed 1 (5 oz) pkg instant vanilla pudding mix 1 (15 oz)Can solid pack pumpkin ½ - 1 tsp. pumpkin pie spice In a large bowl, mix together instant pudding mix, pumpkin pie spice. Fold in whipped topping. Chill Serve with sliced pumpkin bread or fresh sliced fruit. Sweet Toffee Dip8 oz. cream cheese (room temperature) ½ cup granulated sugar ¾ cup brown sugar 1 tsp. vanilla 1½ toffee candy bars ( finely chopped) Mix all ingredients except for toffee bar, until incorporated. Refrigerate for at least 1 hour. Great with fruit, ginger snaps, etc.  Kneaders  Stuffed Italian Shells Ingredients:1 package of Maestri Pastai Shells 2 c. Ricotta Cheese 3 c. Mozzarella Cheese (divide ½ cup out) ½ c. grated  Parmesan Cheese 2 eggs ¼ c. Parsley 1 tsp. Salt ¼ tsp. Pepper 1 lb. Ground beef 1 bottle meat flavored Prego sauce ½ c. water 1 loaf Kneaders Asiago Cheese BreadMethod: 1-Cook ground beef then add Prego sauce, and ½ c. water.  Let simmer for 10 min. 2-In a separate pot bring water to a boil add shells and cook for 15 min. Should  be almost but not quite done.  Drain. 3-In a mixing bowl, combine ricotta cheese, mozzarella cheese, Parmesan cheese, eggs, parsley salt and pepper. 4-Toast bread in the oven until crisp.  Place in baggie and crush with a rolling pin. To Assemble: 1-In the bottom of a baking dish (9 by 13)  put ¼ of Prego mixture. 2-Stuff shells full of cheese mixture and place in the baking dish. 3-Pour the rest of the Prego mixture on top of the shells. 4- Sprinkle Mozzarella and top with Kneaders Asiago Cheese Bread, bread crumbs. 5-Bake at 350 degrees, covered with tinfoil for 30 min. Bake uncovered for 10 min. or until cheese is melted. Kneaders  Apple Cinnamon Roll Bread Pudding Ingredients serve 18 1 quart cream 3 large eggs 1 cup granulated sugar divided 1 ½ teaspoon vanilla 8 Kneaders cinnamon rolls 1 cup apple juice 1 cup sliced apples pealed and cut thinly. Optional Sprinkle of cinnamon In a medium bowl, combine cream, ½ cup sugar, eggs, vanilla. Cut up 8 Kneaders cinnamon rolls in quarters. Add to mixture and carefully combine. In a small bowl, mix together apple juice, apples and ½ cup sugar. Spray a 9 x 13 dripper pan with pan release. Fill pan a little more than half full with roll mixture. Pour apple mixture over the top of cinnamon roll mixture Spread remaining cinnamon roll mixture over the top of the apples Bake at 350 for 35 minutes. Sprinkle top with cinnamon Serve hot Garnish with vanilla sauce or caramel sauce  Kneaders  Key Lime Pie with a Pretzel Crust INGREDIENTS FOR THE CRUST 1 cup + 2 Tbsp. pretzel crumbs 3 Tbsp. sugar 7 Tbsp. butter (melted) Preheat the oven to 350 degrees. Lightly grease a 9" pan with non-stick baking spray. Crush the pretzels until very fine; processing in a food processor for about 30 seconds works well. Add the sugar and melted butter, mixing to combine; you can do this right in the food processor. Press the mixture into the bottom and up the sides of the prepared pan. Bake for 8 to 10 minutes; the crust won't change color much, but will firm up. Remove from the oven and make the filling. INGREDIENTS FOR THE FILLING ½ cup fresh lime juice (3 to 4 limes) 4 tsp. grated lime zest 4 egg yolks 1 (14 oz.) can sweetened condensed milk It's easiest to remove the lime zest from whole limes so start with that. Cut the limes in half and squeeze out the juice being careful to not include any seeds. Whisk the egg yolks and lime zest together in a bowl until tinted light green. This takes about 2 minutes. Beat in the milk, then juice and set aside at room temp till it thickens. Pour into the crust and smooth with a spatula. Bake the pie for 28 to 32 minutes, until the filling is set, with a small spot in the middle still soft looking. Cool for several hours before serving. Top with whipped cream and a garnish of crumbled pretzels. Kneaders Chicken Salad1/4 cup white vinegar salt pepper 1 1/4 cup mayonnaise 1 1/4 cup sour cream About 4 stocks celery About 1 small bunch green onion Cooked chicken (6 half skinless/boneless breasts. Bake, shredded) *Mix vinegar, salt, pepper, mayonnaise and sour cream together. *Mix celery, green onion and chicken in separate bowl. Mix all ingredients together and taste. Let set overnight for best flavor.

Kneaders Recipes! Yumm...

Alright so Kneaders is pretty much awesome! If you haven't been there then you live under a rock. So use that smartphone I know you have (although you live under a rock so you may not have a phone at all) and go find a Kneaders. I promise you will not regret it.

For everyone who knows what it is or for anyone that doesn't live near a Kneaders, here are several of their delicious recipes.

My sister found this blog and sent this to me. I just had to share:) thanks to Junk of the Heart at http://www.holymolymeohmy.com

ENJOY!

Kneaders Pumpkin Chocolate Chip CookiesIngredients: 1 cup brown sugar 1/2 cup sugar 1 1/2 cups butter, room temperature 2 eggs 1 (15 oz) can pumpkin 2 cups all purpose flour 1 tablespoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon salt 1/4 teaspoon ground ginger 1 cup semisweet chocolate chips or milk chocolate chips Directions: Preheat oven to 400 degrees. In bowl of electric mixer fitted with whisk attachment whisk together sugars, eggs, butter and pumpkin, cream together for 3 minutes or until color lightens. Scrape down the bowl, and mix for one more minute at medium speed. In a separate bowl mix together flour, baking powder, cinnamon, nutmeg, salt, and ginger.  Remove whisk attachment and replace with paddle attachment. Slowly add dry ingredients to wet ingredients mixing until just incorporated. Carefully fold in chocolate chips using a rubber spatula. Using a ice cream scoop, scoop out cookie dough, onto a baking pan lined with parchment paper. Bake at 400 degrees for 12-15 minutes or until light golden brown on outside edges.

Kneader's Mint Brownies Brownie Layer: 1 cup butter 4 oz. unsweetened chocolate 2 cups sugar 1 tsp. vanilla 1/4 tsp. salt 4 eggs 1 cup all-purpose flour 2 cups semi-sweet chocolate chips (I have used less than this, about 2/3 cup, and thought they still turned out just as good) Frosting Layer: 1/2 cup butter, softened 2 cups powdered sugar 2-4 Tb. milk (as needed until frosting reaches desired consistency) 1 - 1 1/2 tsp. peppermint or mint extract (use 1 tsp. for less minty brownies or 1 1/2 tsp. for more minty ones. They do peppermint ones at Christmas time and mint ones the rest of the year.) 2 drops green or red food coloring (red for peppermint or green for mint) Chocolate Ganache: 1/2 cup semi-sweet chocolate chips 1/4 cup heavy cream (or butter if you don't have cream on hand) 1. Preheat oven to 350 degrees. Line 9 x 13 baking pan with parchment paper or foil. Spray with non-stick spray. Melt chocolate and butter in microwave on high for 2-3 minutes, stirring every 30 seconds, until completely melted. Add sugar, eggs, and vanilla. Mix until completely combined. Gently fold in flour and salt until just combined. Fold in chocolate chips. Bake 25 - 30 minutes (do not overcook). Cool completely. 2. When brownie layer is completely cooled, prepare mint frosting. Beat all ingredients together with mixer until light and fluffy, adding milk as needed to reach desired consistency. Using an offset spatula, spread over cooled brownies (make sure you spread it evenly so the top ganache layer will work right). Refrigerate for at least 1 hour. 3. Make ganache layer by heating cream and chocolate chips in microwave for 30 seconds, then stir completely until totally melted and combined (microwave for up to 30 more seconds if needed). Cool slightly, then spread evenly over mint layer. Do not refrigerate, ganache will set up within about an hour.

Kneaders French Toast 1 loaf of Chunky Monkey Bread, cut into 8 slices 8 eggs 3 cups milk 1 tbsp. brown sugar 3/4 tsp. salt 1 tbsp. vanilla  1. Whisk together the eggs, milk, brown sugar, salt, and vanilla and pour half of mixture into 9×13 baking dish. 2. Place slices of bread into the baking dish and pour remaining egg mixture over top, making sure to cover all slices. 3. Refrigerate while making syrup (recipe follows). Kneaders Caramel Syrup From ABC4 1 c. brown sugar 1 c. heavy whipping cream 1 c. corn syrup 1. Whisk together over medium heat until sugar is dissolved and mixture is heated through. Ok! We’re ready to pull it all together! Remove your bread slices from the refrigerator and start cooking them on a well buttered griddle. {is french toast cooking or baking? or frying? I’m a little confused by that…} Cook/bake/fry to your liking– you know, crisp and buttery on the outside, warm and moist on the inside. Remember: these slices are super thick, so you’ll need to use a lower heat and keep them on for a little longer– just like crockpot cooking, “low and slow.” Pour the caramel syrup over top (and I’d highly recommend serving with a strawberry and homemade whipped cream for the full experience, but that’s just me…) and prepare to thoroughly enjoy. You can die happy now.

Raspberry Bread Pudding Recipe 1 1/2 loaves aged or day old,  white bread (I like to use a heavy type of bread, usually 1 lb. loaves would be standard.) 1 qt. heavy cream 3 C. sugar 1 egg 1 tsp. vanilla 5 C. raspberries, fresh or frozen (hers were fresh) 1 C. sugar 1/2 C. apple juice In a large bowl mix the cream, sugar, egg and vanilla. Cut bread into 1 1/2 inch cubes and add to cream mixture, coating the bread well.  Let stand 30 minutes, stirring every 5 minutes to allow cream to absorb. Mix the raspberries, sugar and apple juice, stirring until sugar is dissolved. Layer a 9x13 inch baking pan 3/4 full with the bread mix and pour fruit filling over the bread mix, spreading evenly. Top with the remaining bread.  Bake 40 minutes at 375. Serve warm topped with vanilla cream sauce. (If you want it to cut into nice squares you can chill it and then cut it into squares, then microwave it for 20-25 seconds per piece and top with sauce.) Vanilla Cream Sauce 1 1/3 C. butter 5 T. flour 3 C. heavy cream 1/2 tsp. salt 2 tsp vanilla 2/3 C. sugar Melt butter in medium saucepan and add flour.  Stir 10 minutes until it has a nutty aroma, do not brown.  Add salt, cream and sugar until mix is thick.  Remove from heat and stir in vanilla.  Serve warm over the pudding.

Kneaders Pumpkin Choco Chip Bread INGREDIENTS 3-⅓ cups unbleached all purpose Flour 1 tsp pumpkin pie spice 1 tbsp Cinnamon 2 teaspoons Baking Soda 1 teaspoon Baking Powder 1-½ teaspoon Salt 2-⅔ cups Sugar ⅔ cups Softened Butter 4 whole Eggs 1 pound (or 1 30oz can or 2 15oz cans) Mashed Pumpkin ⅔ cups Water 1 cup Semi-Sweet Chocolate Chips (I highly recommend Ghiradelli) DIRECTIONS Preheat oven to 325 degrees. Sift together dry ingredients and set aside. Cream sugar and butter until well incorporated. Add eggs one at a time and then add the mashed pumpkin. Alternate adding dry ingredients with water. Fold in chocolate chips. Pour into three large greased bread pans and bake at 325 degrees for 55 to 60 minutes or until a toothpick inserted into the middle of the loaf comes out clean. Makes 3 loaves. That won’t make it very long at your house before being devoured.

Chunky Monkey BreadMakes 2 loaves Ingredients: For the Dough: 1 c. warm water 1 tbsp. yeast 3 tbsp. sugar 3 c. AP flour (do not use whole wheat!) 1/4 c. dough enhancer 3 tbsp. butter, soft 1 tbsp. oil pinch of salt For the Brown Sugar Filling: 2 c. brown sugar 1/2 c. butter, melted 2 tsp. cinnamon Instructions: Proof the yeast by sprinkling it over the water. Sprinkle the sugar over the yeast. It should all start to sink into the water and eventually become foamy. Meanwhile, add remaining dough ingredients into a bread machine or a stand mixer. Add the yeast mixture into the bread machine or bowl. If using a bread machine, run through dough cycle. If using a stand mixer– use a paddle attachment to mix together until a dough ball forms. Cover and let rise in a warm place for 30 minutes. Punch down with bread hook. Repeat two more times. Meanwhile, grease and line two bread loaf pans with parchment paper. Mix together the brown sugar, melted butter, and cinnamon. Remove from bread machine or bowl. Divide dough into halves. Continue to divide into halves until you have 64 small dough balls. Line the bottom of the two pans with dough balls. Spread each of them with the brown sugar mixture. Continue alternating layers of dough with layers of brown sugar until no more remains (I got 3 layers of dough, 2 of brown sugar). Cover and let rise for 30 more minutes. Bake at 375º for 27-28 minutes. Remove and let cool in pan for about 10 minutes. Remove from pan and let continue to cool on rack… or start eating