Strawberry Pretzel Salad

It is Thanksgiving time and Jenna asked me for the recipe for our Strawberry Pretzel Salad and I said "it is on the blog" to which I just realized it is not on the blog.  This is a traditional jello salad we make every Thanksgiving, you can use strawberries or raspberries or any kind of berries!  
I got this one from Sherene Keith from my Sandridge Ward Cookbook!  Yay for Ward cookbooks!
Strawberry Pretzel Salad
2 cups coarsely crushed pretzels
3 Tbsp sugar
3/4 cup melted butter
1 (8 oz) cream cheese
1 cup sugar
1 (8 oz) Frozen whipped topping (cool whip)
1 6 oz Strawberry Jello
1 1/2 cup boiling water
2 (10 oz) pkg. frozen strawberries, thawed
Mix pretzels, butter, and 3 tablespoons sugar.  Press into a 9 x 13 pan (not too hard)  Bake at 400 for 6 minutes only.  Cool
Beat cream cheese and sugar.  Add whipped topping  and mix all together well.  Spread this mixture onto the crust and refrigerate 
Dissolve Jello in 1 1/2 cup boiling water.  Stir in berries.  Mix until syrupy. 
Refrigerate Jello mixture until no longer runny   Pour over cream cheese layer.  Chill until set.
I usually make this the night before so it has time to set.

For my thought today:  There is always something to be sad about.  There is always something to be happy about.  Embrace the sadness, let it fill you and absorb it, then quickly think of the things that you are blessed to have right now, and chase out the sadness by choosing to focus on being happy.  Sing this song by Martina Mcbride, and hopefully you will feel better!  Do it anyway    

My Daily Green Smoothie

I took for granted that everyone knew what I drank in my green smoothie.  I have had a request to post it.  I got this from www.greensmoothiegirl.com, I love her, bought her book green smoothies and she has several other recipes, while I do not eat as healthy as her, she inspires me to want to eat better.  My green smoothie has more fruits than hers, but here is how I make mine:

My wonderful kids did get me a blendtec blender last year for Christmas, so I do use that:

3 cups cold filtered water (I just have a Brita pitcher in my fridge)
Fill the blender with spinach ( I am guessing 3 to 4 handfuls)
I add a couple leaves of collard greens
I add a couple leaves of kale
I pulse that, or blend until it is all blended down
I cut one apple (any kind of apple I have on hand, I do not peel it, I just cut the seeds out) and put apple pieces in
2 bananas
1 to 1 1/2 cups frozen blueberries
1 to 1 1/2 cups frozen strawberries
1 to 2 Tblsp honey
1/2 of an avocado, no skins, optional if you have one on hand!

(you can add flax seed oil, coconut oil, and any other healthy additions you would like!)
(and lately I have added a tsp of mexican vanilla as well as the honey to flavor it so my little girl will drink it)

I push the smoothie button and it blends for about 35 seconds, but just blend til smooth!
I can usually fill 3 of my special 2 cup containers with lids.  Ideally you should drink 4 cups of this stuff a day, but I usually only get my 2 cups in , my goal is to drink a quart a day!
According to green smoothie book, 2 cups of this stuff is equal to 7 1/2  servings of fruits and veggies and 4 cups equals 15 servings of fruits and veggies!  Easy way to get your fruit and veggie in for the day.   It is yummy stuff and in green smoothie girl's book she has several other good drinks as well, I have tried her Pink Smoothie and liked that, but not everyone likes that one, it has cashews in it, yum!

And now for the nourishing of our souls:
Here is my favorite song, I may have shared it on another recipe, but whenever anyone feels they are struggling, turn up this song and sing as loud as you can, and you will feel better, you can find it here It is called Just hold on by Jesse Clark Funk

AU GRAUTIN POTATOES AND FUNERAL POTATOES

This is a recipe from my friend Dana Day, there are several versions, this one always gets compliments and is easy!

 FUNERAL POTATOES or au gratin potatoes 

Makes One   9 x 13  which can serve up to 12

6-8 large baked potatoes that are cooked and cooled, and then shredded (I always cook mine the night before, and put them in the fridge, then I just peel them cold from fridge and it works great)

OR if you dont have time to do that then buy :

1 large bag shredded hashbrowns  (2 lb bag)(in freezer aisle)

1 can cream of chicken soup (undiluted) (or cream of celery soup)
1/2 cup butter
2 cups grated mild cheddar cheese
1 pint sour cream
1 onion chopped very fine (can leave this out if you don't like onions)
1/2 to 1 cup crushed corn flakes (optional)

Heat soup, 1 cup of cheese, butter, and onions.  When heated through, add sour cream.  Mix together with shredded potatoes and put into 9 x 13 pan.  Sprinkle remaining cheese on top  (you can add crushed cornflakes if you like them ) 
Bake at 350 degrees for 45 min or until bubbly.  You can use generous amounts of cheese with this, this is easy to double or triple as well.

Nourishing thought:
Hillary Weeks is one of my favorite artists, listen to this song, the words are so powerful, but we need to love as if we only had today
listen to youtube here

Rice Pilaf and Saucy Chicken

This recipe came to me from my friend Krista Birch, she made this dinner for me and it was so yummy, the ingredients are so simple and yet they create a yummy simple dinner, I especially love the RICE PILAF, so delicious!

Saucy Chicken and Rice Pilaf
1 boneless skinless chicken breast per person
2 cans cream of mushroom, or cream of celery soup
2 pkg Schilling Chicken Gravy Mix
Butter or margarine

Put about 1 Tblsp butter or margarine in nonstick fry pan.  Brown the chicken on all sides (the browner, the better) Place in 9 x 13 in pan. Pour soup and gravy mix into pan that you browned chicken in and add about 2 1/2 cups water.  Bring to a boil and get all the browned bits from bottom of pan.  Pour over chicken (should be kinda runny) Bake at 350 degrees for one hour, covered with foil.

While chicken is baking, make the Rice Pilaf
3 cups water
1 Tblsp dried parsely
3-4 Tblsp chicken bouillon granules
1 1/2 cups Uncle Bens Converted Rice
1/2 cup grated carrot
1/2 cup tiny chopped celery
Butter

Bring 3 cups water to boil, add 1 Tblsp dried parsley, 3or 4 Tblsp chicken bouillon granules, 1 1/2 cups rice (my favorite is Uncle Ben's converted) 1/2 cup grated carrot, 1/2 cup tiny chopped celery, and 1 Tblsp margarine.  Cover when it returns to boil.  Cook on very low heat for 20 min.  Turn stove off, leave covered, and on burner.  Serve with gravy from chicken.

For the nourishing of our souls:
I love to read books, uplifting spiritual books.  I love to browse through the library or go to DI and look at their used books.  I found Through His Eyes by Virginia Pearce for $1.50 at DI, it is a good book, talking about how we clean out our closets, we also need to clean out our minds, throw away the negative thoughts and self talk.  Here is a saying from that book:
"We are what we think.  All that we are arises with our thoughts.  With our thoughts, we make the world"
Buddha
And President Hinckley said "Each of us is largely the product of his or her beliefs.  Our behavior is governed by these.  They become our standards of conduct"
which reminds me of the saying (not sure if it is scripture)
"As a man thinketh in his heart, so is he"
And in Mosiah 4:30
"But this much I can tell you, that if ye do not watch yourselves, and your thoughts, and your words, and your deeds,. . . .even unto the end of your lives, ye must perish.  And now, O man, remember, and perish not."
May we think LOVELY thoughts, positive thoughts, hopeful thoughts, kind thoughts, grateful thoughts, and uplifting thoughts this day! and Remember you are worth more than gold, listen to Britt Nichole singing GOLD here

Play Dough from the Child Study Lab

A few Years after  Dan and I had our first baby, Dan was still attending Arizona State University, he was able to get Dustin into their preschool program and they had the best program ever, this recipe came from their child study lab and I have used it to raise all my seven children plus my seven grandchildren, NO MOTHER SHOULD BE WITHOUT THIS RECIPE!  You just cant raise a kid without homemade playdough!

Child Study Lab Play Dough
2 cups flour
1 cup salt
2 cups water
4 tsp cream of tartar
3 Tblsp oil ( I use vegetable oil)
Food Coloring

In a big saucepan (6 to 8 quart) Mix together all the ingredients (I do it in the order listed) and I use a whisk at first to blend all the ingredients together (a large wire whisk) and then I put the whisk in my sink and get a big wooden spoon to stir it with. (as it cooks it will get so thick and stuck in the whisk)
 Cook the above ingredients (after blended together) over stovetop with  medium high heat until it starts to pull away from the pan and hold together in a ball, I stand and stir with wooden spoon the whole time, as it goes pretty quickly, until it becomes a big clump that has all pulled together in the center of your pan, then pour it onto table or countertop and KNEAD with your hands, but be careful as it will be hot, you may want to let it cool a minute or two before you Knead, and then knead until it is ready, I store mine in tupperware container on a shelf. 
YOU WILL LOVE IT!, nothing is more fun for kids than a fresh batch of playdough.  Be sure to soak your pans for several minutes and then clean out right away as it is harder to clean if you dont do it right away
ENJOY!, your children will love you!

For the nourishing of our souls:
The other day I was with my RS pres and some planes flew over our head, so loud we could not hear, and she said I LOVE THAT SOUND, and I said why? and she said, it represents FREEDOM, and so today I want you to be thankful for our FREEDOM, and here is my most favorite singer singing a heart pounding song I love: listen here 
If I could be anyone in this world, I would choose to be Martina McBride, she is beautiful and has the most beautiful voice!!

Tie Dye Cupcakes and Buttercream Icing

Recently I had the opportunity to make cupcakes for a baby shower and I got online to get ideas for cute ways to frost the cupcakes and I came across this idea and decided to try it, my first try did not turn out as cute as hers, but I am going to do this again, here is the site so you can make these darling cupcakes for a shower or birthday or wedding!  Look here for a picture and how to do it  and here is her buttercream icing:

Quick Vanilla Buttercream Frosting
*Note: you can substitute milk for the heavy cream but the frosting will be missing an element of silky creaminess.
*Makes about 4 cups of frosting
INGREDIENTS:
½ cup (1 stick, 8 tablespoons) butter, softened to room temperature
3 ounces cream cheese, softened to room temperature
16 ounces powdered sugar (about 3 ½ cups)
¼ cup heavy cream
1 teaspoon pure vanilla extract
DIRECTIONS:
In a large bowl using a handheld mixer or the bowl of an electric stand mixer, beat the softened butter and cream cheese together until it is light and creamy, about 2 minutes. Mix in the vanilla. Add the powdered sugar gradually and mix in fully after each addition. Cream at low speed until well blended and creamy. Pour in the heavy cream and whip until the frosting is light and fluffy.


For the nourishing of our souls:

My favorite hymn in the church hymns is "How Great Thou Art", and I found this song sung by Carrie Underwood on YouTube and it is magical, it sends chills down my spine every time I hear it, so listen and enjoy, have a wonderful day, and tonight when you say your prayers, may you be reverenced and humble at how great our Heavenly Father is! listen  here  make sure you listen clear to the end as it is the ending that sends tingles!

Ali's Lemon Poppy Seed Cake

I love this blog and cookbook and website, I bought some of her cookbooks and she is really talented and kind, I met her at Swiss Days and she gave me an extra book just because I ordered one online, she will be at Swiss Days again this year, go see her! I needed a fancy cake for a RS activity, so I made this, and here is her website and recipe:

Ali's Lemon Poppy Seed Cake

4 cups cake flour, sifted
2 tsp baking powder
1  1/2 tsp baking soda
1 tsp salt
1 cup butter, softened
1 1/2 cups sugar
2 tsp vanilla
1 1/2 tsp almond extract
4 large eggs, room temp
2 cups buttermilk
3 Tblsp poppy seeds

In a medium bowl combine flour, baking powder, baking soda, and salt.  Set aside.  In a large bowl cream butter and sugar.  Add eggs, vanilla and almond extract and cream until fluffy.  Add buttermillk and mix.  Slowly add in dry ingredients while mixing.  Lastly fold in poppy seeds.  Pour into two 9 inch greased round cake pans.  Bake at 350 deg for 30 to 35 min or until toothpick comes out clean.  While cake is baking make lemon filling and lemon cream cheese frosting.

Lemon Glaze Filling:
1/4 cup butter
2 lemons, juice and zest
1 cup sugar
Combine butter, juice, zest and sugar in a small saucepan.  Cook on low until sugar is dissolved.

Lemon Cream Cheese Frosting
8 oz cream cheese, softened
1/2 cup butter, softened
3 Tblsp fresh lemon juice
2 - 2 1/2 cups powdered sugar

Let cake cook in pan for 15 min.  Invert and cool on rack for another 15 min.  Place first cake onto cake platter.  Poke holes in cake with fork and pour half the glaze on top letting it soak into the cake.  Spread a layer of cream cheese frosting and then place the second cake on top.  Poke holes again and pour on the remainder of the lemon glaze.  Frost the top of cake with lemon cream cheese frosting, letting some drip down the sides, serve.
Option, can serve with fresh raspberries.

This cake is awesome!

For the nourishing of our souls:
I have heard this song on KLOVE and love it, it is like a love song for our Savior, listen here   it is called "yours forever" by dara maclean
have a wonderful day!

Cheesecake Shooters

I went to my daughter Shauna's house to visit and she gave me one of these little desserts and it was to die for, I cant stop thinking about how wonderful it was!  She has her own blog she posted them on, hers is www.shaunasrecipebox.blogspot.com and she found the recipe on pinterest here: you can see what it looks like

Cheesecake Shooters
8 oz  cream cheese, softened
16 oz  sour cream
1 small box vanilla instant pudding
1/2 cup sugar, plus 1 Tblsp
1 1/2 tsp vanilla extract
1 can of cherry or strawberry pie filling
1 pack (not box) of plain graham crackers
3 Tblsp melted butter

In your  mixing bowl combine the cream cheese and sour cream until blended.  Pour in the pudding mix, sugar and vanilla and mix on medium for 3 minutes more.  Place in the refrigerator for at least 15 minutes.

Crush the graham crackers in your food processor until just crumbs.  Add in the butter and 1 Tblsp sugar and pulse until combined.  Place in a small bowl and set aside.
 
In your blender or food processor blend/pulse the cherry pie filling until it becomes syrup (no chunks left) . You can make your own syrup from strawberries, blueberries, etc instead of the pie filling if you have the time.  Set aside.

In the shooter cups, wine glasses or whatever you may be using, first spoon enough graham cracker mixture to cover the bottom.  Spoon or pipe in some cheesecake, then spoon enough syrup in to cover the cheesecake.  Repeat with a second layer of cheesecake. Place a few drops of syrup on top and swirl around for a spiral design using a wooden toothpick or skewer.  I garnished mine with mini Nilla wafers.

Keep cold until ready to serve.

These are so yummy and great for special desserts!

For the nourishing of our souls today:

I love to listen to KLOVE radio and they just played a song just for me, and I think maybe you too!  We all have good days and bad days (good hair days and bad hair days too, ha) and on our bad or hard days we need to be reminded that we are BEAUTIFUL, and I want you to listen to this song, you cant help but feel better after listening to it, I love mercy me , listen  here:
and today look into the mirror and see how beautiful you are!

WHITE CHOCOLATE LEMON STREUSEL BARS

Okay, this post is for my friends who attended the RS social last night which was a potluck and so yummy and so fun.  This recipe came from a friend who helped someone who was catering a wedding and she had to bake several batches of these desserts to help out, and when the event was over, she asked if she could get a copy of the recipe, and the caterer told her No, she does not give out her recipes.  Luckily My friend has a great memory and remembered the ingredients after making so many desserts, therefore, it is top secret and you cannot know where it came from, but know this :  IT IS OUT OF THIS WORLD YUMMY!  (and I so hope I dont get my friend in trouble!) So if you need an extra special dessert to wow someone, make these:

White Chocolate Lemon Streusel Bars

1 can Sweetened Condensed
1/2 cup Lemon Juice (fresh squeezed plus bottled to equal the full amount)
1 tsp Lemon Zest
1 pkg white Chocolate Chips (measure out 1/3 cup and 1/4 cup in separate bowls)
1 cup Butter (will need 2/3 and then 1/3)
1 cup Brown sugar
1 1/2 Cups Flour
1 1/2 Cups Rolled Oats
1 Cup Chopped Pecans
1 tsp Baking Powder
1 tsp Salt

Whisk together:
Sweetened condensed milk
lemon juice and lemon zest 
Add:
1 Bag of White chocolate chips, but first measure out the 1/3 cup white chips and the 1/4 cup white chips in separate bowls and Set Aside. 
Mix in separate bowl:
2/3 cup butter
1 cup brown sugar 
Add:
1 1/2 cup flour, 1 1/2 cup oats, pecans, baking powder and salt.  Remove:
 1  2/3 cup  mixture and stir in 1/3 cup white choc chips and 1/3 cup butter and set aside. 
Take original oatmeal mixture and press into bottom of 9 x 13 greased pan. 
Pour lemon mixture over top and carefully spread. 
Crumble the remaining oatmeal mixture over the top. 
Bake at 350 for 20 to 25 min Let cool. 
Melt small amount of Crisco shortening and 1/4 cup white choc chips, drizzle over the top. 
Note: This freezes well.

Bake these and you will be amazed how yummy they are!  Just dont tell anyone where you got the recipe! ha
Okay post update, I googled this recipe cuz I was confused on the butter part and I found the recipe here  and here so we are safe and wont get into trouble and you can see a picture of these bars, they used an egg in theirs whereas this recipe used more butter in place of egg, whatever you prefer!

And now for the nourishing of your souls:
2nd Nephi 2:25: "Adam fell that men might be; and men are that they might have joy"
You know how some days are just plain better than others? We have to have sorrow in order to know what joy is.  Well, somedays just seem to be harder than others to get out of bed and deal with things, and some days we just seem to wake up cheerful.  Here is a fun song that will help us celebrate on our good days and will help to cheer us up on our bad  wake up days!  listen to Mandisa  here and if you are having a bad day, hopefull this will help change your mood,  Enjoy!

Refreshing Raspberry Salad

This is a wonderful refreshing salad to bring, nice and cool and creamy and fruity.  I took it to the last get together and many requested the recipe, so enjoy!

Refreshing Raspberry Salad

1 12 oz Cool Whip

1 small dry Raspberry jello

2 small 8 oz Raspberry Yogurts

2 cups Frozen Raspberries

Mix Cool Whip and Yogurts together. Sprinkle dry jello and stir.

Fold in Raspberries

Here is another version I saw on Pinterest that you could try as well:

Frozen mixed berries (I used two smaller bags from Walmart)
1 tub Cool Whip*
1 large container of vanilla yogurt (I used Stoneyfield french vanilla)
1 small package of cheesecake pudding mix

Pour berries into a large bowl.  Add the Cool Whip and yogurt and then sprinkle on the pudding mix.  Stir together really well until it's all combined and looks pretty.  Chill before serving.

*I made whipped cream instead of using Cool Whip.  I bought a small carton of whipping cream and whipped it up until it was stiff.  I only sweetened it a little (2 Tbs. of sugar) since the yogurt is sweet

And here is the link so you can see what it looks like

The First One I have made and it is very yummy, the second one I may try!

and now for the nourishing of our souls:

I love music, have I told you that yet? of course I have, and today you get to hear one of my favorite songs on KLOVE, listen and enjoy!

May we always lift our heads and hearts up to praise our Savior!

Mexican French Toast

Today is your lucky day, I am going to share with you a recipe I got way back when I was in Jr High and took a Home Ec Class, I kept this recipe through the years and have never found anyone else to have this or know about it, it is my best kept secret, until today, and it is magical, so now you can be cool too when you make this for breakfast, I like to make this on weekends to make the weekend special, Try it, You will like love it!

Mexican French Toast

2 cups flour

1 cup sugar

1 tsp. salt

Yolks of 3 eggs, slightly beaten

Milk, about 1 ½ cups

Beaten egg whites

8 slices of bread

Beat egg yolks until foamy, add sugar, salt and stir well.  Blend in flour (all-purpose) while you also add a little of the milk to make batter the consistency of pancakes.  (So you will add a little flour, then some milk, then some flour, then some milk until you reach the 2 cups flour and 1 ½ cups milk) Fold in beaten whites of eggs last.

Dip bread in batter and fry in deep fat at 360 degrees in electric frying pan. Or if you don’t want it deep fried, just fry in some butter or a little bit of oil in regular frying pan.

This is the best French toast ever! YUM

This is like putting pancake batter over your bread for french toast, I use my own homemade bread, or you can use french bread from the store, or that Texas Toast breast.  So Yummy!  My Jenna hates things that are fried, so I try to make some that are not Fried in oil, but the ones fried in a little oil (I just put oil in a big 12 in pan , not too much oil, enough to coat the bottom and a little more) are so tasty with the crunchy edges, oh man, to die for!

For the nourishing of our souls:

That was my magical recipe and my most favorite recipe! Yes, I am a breads person as you can tell, so how about a magical song, my most favorite to sing to, (oh dang, I came back to this recipe only to find this song is not available anymore and I dont even know what the song is, so I am oh so curious what song I thought was magical, ha ha)  so lets go to another fun song, here

Oven Baked Parmesan Seasoned Fries

I love French Fries.  I love baked Fries.  I love to dip them in fry sausce too!  Came across this recipe and made them and really liked them

Oven Baked Parmesan Seasoned Fries
1 pound of medium russett potatoes (approx 3 medium)
1 1/2 Tblsp of Extra Virgin Olive Oil
1/4 tsp Dried Thyme
1/4 tsp Dried Oregano
1/8 tsp Dried Rosemary
1/4 tsp of Garlic Powder
1/4 tsp of Old Bay Seasoning (if you dont have it can leave it out)
2 Tblsp of Kraft Paremsan Style Grated Cheese

Preheat oven to 425 degrees
Wash and cut potatoes into 1/8ths
Place on a cookie sheet that has been lined with foil and spray with Pam or lightly grease
Mix all of the spices and the parmesan cheese in a small bowl
Place all of the poatoes into a gallon size freezer bag, add olive oil and the parmesan cheese /spice mixture to the bag
Seal the bag and shake until the potatoes are evenly coated
Once thoroughly coated dump onto the prepared cookie sheet and spread in a single layer
Bake 30-45 minutes or until tender and lightly golden brown. (Baking time will vary according to how many potatoes you make and the size you cut them)
You can double this recipe or triple this recipe but only do it in these amounts (3 potatoes) at one time as you can only fit the 3 lbs potatoes in the freezer bag at one time!

and now for the nourishing of our souls:  Psalm 100:1-3
Make a joyful noise unto the Lord, all ye lands.  Serve the Lord with gladness: come before his presence with singing.  Know ye that the Lord he is God:  it is he that hath made us, and not we ourselves: we are his people, and the sheep of his pasture.

I like the Serve the Lord with Gladness part, we need to be a joyful people and be glad to serve in our callings or serve as visiting teachers or home teachers and if we are suffering, we need to find joy in our suffering.  To help me, I like to sing my heart out to songs I find on you tube and so forth, so again, here is a link to a good song that Shayla pointed out and I liked found here
I love good songs! Enjoy!

My Favorite and Only Whole Wheat Bread I will Make

Okay, thanks to my favorite daughter in law Krista Marshall Harrah, I am posting this TODAY! Her little boy Jaxon begs for my cinnamon toast every time he comes over, so I keep homemade bread on my counter just for him! But I found this recipe on the sisters cafe at this link but of course I have tweaked it a bit, so here is my version, and yes, the first thing I do when I make bread is get out my old grinder and grind up whole wheat, I buy the big bags of white whole wheat found at Winco for only $15.00, and keep them in my buckets I already had. The secret to my bread and why it is so FLUFFY is because I use the wheat gluten and dough enhancer, both of which I buy at Winco for only 3.50 or 4.00 a can, I think you can buy it at WalMart as well and I will keep my eyes open to see where else you can buy it, but I keep those stocked on my counter for when I make bread!


Yummy, Easy Whole Wheat Bread (4 medium loaves)

4 cups hot tap water (helps offset the cool can of milk)

1 (12oz) can evaporated milk

3 Tblsp instant yeast (like SAF)

2/3 cup oil
2/3 cup honey (use the same measuring glass as the oil and the honey slides right out)

1/2 cup brown sugar

1 cup white flour

4 Tblsp vital wheat gluten

4 Tblsp dough enhancer

1 1/2 Tblsp salt

10-12 cups whole wheat flour (I used white wheat: approx 8c wheat berries= 12 c flour)

Grind your wheat (in your electric wheat grinder) while getting everything else ready. Then, using a Bosch or other heavy duty mixer, combine ingredients in the order given, mixing well after half the flour, then add the other half of flour and salt. Add a little extra white flour as needed if dough is too sticky. Knead in mixer for 6-7 minutes. Dump out dough on your ‘Rolpat’ or if you don’t have one, pour a little oil on your countertop and spread with your hand. Form into a long log, then divide into 5 loaves. Form each loaf into a log shape and place in medium sized nonstick bread pan. Press down the sides of each dough piece to fill the bottom of the pan, leaving the top round and smooth. Turn on your oven to 200 degrees and then turn off.  Put the four bread pans of dough into the oven and let it sit for 30 minutes or 35 min. Then turn the oven to 350 and set your time for 33 minutes.  Remove from oven to wire racks and brush tops of hot loaves with butter, if desired. Let cool about 10 minutes, then remove from pans and let cool completely before slicing. (if you can wait that long!!)

Notes:  I dont measure if I use 12 cups flour or not, I go by if the dough looks right and by that I mean if it is all gathered together, if you add too much flour it ruins it, so it is better to have less flour than more.  You can half this recipe and do it in a Kitchen Aid.

This really is the quickest and easiest way to make bread, as you mostly dump all the ingredients in, let mixer do the kneading, pour into bread pans, let the oven do the rising, and then bake, and the aroma in your kitchen is out of this world when this bread is baking!  sometimes the hardest part is just grinding my wheat flour! (and that is not hard at all)

You can have hot homemade bread in less than 2 hours! I make this recipe like every two or three days because I share a loaf with my neighbor and we eat it for toast and oatmeal, sandwiches and garlic toast for dinner! YUM  try it, if I did not explain this right or you have any questions after making it, please write a comment!

POST UPDATE:  MAKING BREAD DOES TAKE PRACTICE AND KNOWLEDGE! I FOUND THIS TUTORIAL AND IT SHOWS WHAT I WAS SAYING IN MY RECIPE, PLEASE READ THIS FOR PICTURES, IDEAS, AND HOW TO:

HERE

For the nourishing of our souls: Okay, since you get my favorite and most requested bread recipe and the thing that has made me popular in my ward (they say "there goes that girl who makes the best bread") ha, you get my most favorite song, I heard it on KLOVE and found it here  Seriously, the best song ever, brings tears to my eyes, Christ is with us all the time! It is called "All This time" by Britt Nicole

And now for my challenge for each of you:  Today or Tomorrow I want you to make my chocolate bundt cake, my seond post, (I have a yellow cake in my bundt pan baking as I type) and take it to someone in need, pray about who you should take it to and then take it to them, and then I want you to comment and let me know what you did or how it went, I promise you will go to bed with a happy heart!  and of course it doesnt have to be chocolate, you can do a white cake or yellow or strawberry, just BAKE IT!

Chili's Lime Fajita's

Okay, this is my favorite recipe hands down, I could eat these every day if I have peppers mushrooms and onions and guacamole, OVER THE TOP TO DIE FOR YUMMY OUT OF THIS WORLD, need I yell more?
try them, you  will like them, I got the recipe from sisters cafe here, so go there for pictures, instructions and to print the recipe, as I am too tired tonight to type it out!

For the nourishing of our souls:  I think I will share another song I love, as music is a big part of my life, my worship, my sanity! If I ever feel down, I just play some music and sing to my heart's content, try this song and see if it uplifts you as well  enjoy  It's called Beautiful Heartbreak by Hilary Weeks