Spudnuts

I made these doughnuts tonight for my family, they are all here visiting. They are an old family favorite and over the years I feel like I have perfected the recipe. I will tell a few of my secrets to end up with fabulous doughnutsMix the following:

1/2 cup hot water

1/2 cup sugar

1 tsp. salt

1/2 cup butter

1 cup mashed potatoes (I use instant potatoes and they work great!)

Dissolve 1 1/2 T. yeast in 1/2 cup warm water. Add 1 more cup warm water to mixture along with the yeast mixture. Add 3 eggs and 1 tsp. lemon juice and mix. Add 7 cups flour, 3/4 cup powdered milk and 1/2 tsp nutmeg. Knead like bread. Don't add any extra flour. You want the dough to be sticky. Let dough raise until double in size. Knead down and let raise until double again. Take the time to let the dough raise twice. Knead down and roll out and cut. After you roll them out and let them raise until at least double in size. Again this is important. It is what makes your doughnuts light and fluffy.

I use an electric frying pan to cook my doughnuts. Heat oil to 375 degrees. Cook until golden and then turn and cook the other side. Take out of oil onto a cooling rack covered with paper towels. While they are still hot dip in whatever kind of frosting or glaze that you like. We do maple and just plain sugar. They are delicious.

Breakfast Ring

We had a Primary Presidency brunch a while back and someone made this and I thought it was very tasty.

2 pks of refrigerated crescent rolls

1 lb breakfast sausage -cooked and fat drained

5-6 eggs beaten

1-2 cups shredded cheese

1 can cream of mushroom soup

1/2 pkg. shredded potatoes with dice onions and green peppers

Use a pizza pan. Take triangles from crescent roll and overlap like a sunflower or sea star. Mix ingredients together and spoon onto the crescent roll. Pull points over the mixture. Bake 350 degrees for 20-30 minutes. Feeds 8-12

Thai Chicken Peanut Noodles

I have tried many recipes for this and haven't always been impressed but I loved this one, it was very good. I found this recipe on the sister's cafe blog.

1 lb whole wheat thin spaghetti noodles
1 garlic clove, peeled
1 (1 inch) piece of fresh ginger, peeled
½ Cup smooth peanut butter
2 Tablespoons sesame oil
¼ Cup soy sauce

2 Tablespoons brown sugar
1 Tablespoon rice vinegar
1 scant teaspoon crushed red pepper flakes
1 Cup hot water
2 Tablespoons extra virgin olive oil
½ Cup finely chopped white onion
½ Cup finely chopped red or orange bell pepper
2½ - 3 Cups cooked, shredded chicken breast
¼ Cup finely chopped cilantro leaves
1/2 teaspoon salt, or to taste

Cook chicken and shred.
Place garlic and ginger in food processor until well chopped. Add peanut butter, sesame oil, soy sauce, brown sugar, vinegar and red pepper flakes. Pulse until well combined and slowly add hot water. Set aside. If you don't have a food processor or the right attachment for it then the blender works great too.
Place olive oil in hot skillet over medium heat. Saute onion and bell pepper for 5 minutes or until softened. Stir in chicken breast, cilantro and salt. Stir until heated through.
Add sauce and chicken mixture to noodles. Toss to coat and garnish with peanuts and sesame seeds if desired.

Creamy Artichoke Chicken

I found this recipe on the sister's cafe blog.

4 boneless chicken breasts

1 can chicken broth

1/2lb fresh mushrooms, sliced

2 T butter

1/8 tsp pepper

1/4 tsp salt

1/4 c flour

1/4 c butter

1-2 cloves of garlic

2 T cooking sherry (the recipe says you can substitue apple juice)

1 (14oz) can marinated artichoke hearts

1/2 c parmesan cheese

3/4 c half and half

Saute mushrooms in 2 tablespoons butter until golden brown. Set aside. Slice chicken breasts in two. Simmer in chicken broth for 20 minutes. Remove from broth, reserving 3/4 cup broth. Arrange chicken in a large casserole dish. Top with artichokes and mushroom; set aside. melt 1/4 cup butter with 1-2 cloves of garlic and stir in flour, salt, pepper, broth and half and half. Cook until thick. blend in cheese, cooking sherry and rosemary. Pour over chicken. Cover and bake at 325 for 30 minutes.

Rumbi Island Easy Mango Chicken and Rice

I found this recipe on the sister's cafe blog.

2-3 chicken breasts (boneless and skinless)

1 can corn, drained

1 can black beans, drained and rinsed

2-3 cups mango salsa

2 cups Basmati rice or jasmine

1 can coconut milk

Start rice in the rice cooker with coconut milk and the rest water. Cook chicken and shred.

Heat corn, beans and salsa. Add chicken. Serve over rice. Super yummy.