Greek Easter Bread
I made this for Easter dinner with a few alterations for the bread maker.  Right now my kids are thoroughly enjoying the leftovers as french toast for breakfast.  VERY good bread, slightly sweet, plenty of flavor!  Just change the order of ingredients according to your breadmaker's directions, remove the dough and pick up with the original directions with braiding and rising.  Original recipe from Cooking Light.

Greek Easter Bread

1 teaspoon whole allspice

1 (3-inch) cinnamon stick

1 cup warm water (100° to 110°)

Dash of salt

Dash of sugar

2 packages dry yeast (about 2 1/4 teaspoons each)

4 3/4 cups bread flour, divided

1/2 cup sugar

3 tablespoons butter

3 large eggs

1 teaspoon salt

Cooking spray

1 tablespoon water

1 large egg yolk

Preparation

Place allspice and cinnamon in a spice or coffee grinder, and process until finely ground. Set aside.



Combine water, dash of salt, dash of sugar, and yeast in a large bowl, stirring with a whisk. Let stand for 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 1 cup flour to yeast mixture, stirring until well combined. Let stand 20 minutes.



Place sugar and butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Stir in allspice mixture. Add yeast mixture to butter mixture; stir with a whisk until well combined. Stir in 1 teaspoon salt. Add 3 1/2 cups flour, about 1 cup at a time, stirring until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).



Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press 2 fingers into dough. If indentation remains, dough has risen enough.)



Divide dough into 3 equal portions, shaping each portion into a 14-inch-long rope. Place ropes lengthwise on a baking sheet coated with cooking spray (do not stretch); pinch ends together at one end to seal. Braid ropes; pinch loose ends to seal. Lightly coat dough with cooking spray. Cover and let rise 45 minutes or until doubled in size.



Preheat oven to 350°.



Combine 1 tablespoon water and egg yolk, stirring with a whisk. Brush half of yolk mixture over loaf. Let stand for 5 minutes. Repeat procedure with the remaining yolk mixture. Bake at 350° for 30 minutes or until loaf sounds hollow when tapped. Cool on a wire rack for 20 minutes.

Atomic Buffalo Turds

Yeah, I know the name sounds.....intriguing.  But we were invited to a party last night and were asked to bring a dish.  So we made these.  Hollowed out jalapeno halves stuffed with cream cheese, a little smokie, and wrapped in bacon, then smoked.

We used Jack Daniels mesquite wood chips in our smoker and were not impressed.  I think we'll make them this way next time...they are definitely worth another try!

18-20 jalapenos
2 blocks cream cheese (any fat content)
cayenne and paprika to taste
1-2 drops liquid smoke
1 package Hillshire Farms Little Smokies
2 lbs.thick cut bacon, cut in half and very lightly browned
Raspberry chipotle glaze

Special equipment: broiler pan or a rack set over a roasting pan, toothpicks, foil for easy clean up

Cut the tops off the jalapenos, then slice lengthwise.  Remove as much of the seeds and membranes desired.  (We removed all of it and it had ZERO kick, negating the "atomic" protion...big mistake!) 

In a small bowl, combine cream cheese, cayenne, paprika and liquid smoke to taste(you can also use a spicy barbecue rub, chipotle chili powder, or minced/pureed canned chipotles in adobo sauce to taste; if using chipotle powder or sauce, omit liquid smoke).  Using a knife, fill jalapenos with 1 teaspoon cream cheese mixture, then top with little smokie.  Wrap a slice of bacon around the jalapeno and secure with a toothpick.

Place on a baking sheet/broiler pan and bake at 300 degrees for about a hour, maybe longer if the bacon does not appear browned.  (Bacon will not cook to a crisp texture, but it should be browned).  Brush with raspberry chipotle glaze and return to oven for another 20-30 minutes.  Serve warm, with additional glaze on the side.

Ms. Helen's Halibut Chowder

I got this recipe from my co-worker Helen.  I've had her version several times and always enjoyed it.  She also makes it with salmon and it is equally good!  I altered the recipe a little bit, sauteing the veggies first and adding some seasonings, and my husband said, "This is REALLY good!"

2 T butter
6 strips bacon, chopped
1 c diced carrot
1 c diced celery
1 c diced onion
1 lb (or more) halibut, chopped into 1/2 to 1" pieces
4 c milk (any variety, I suggest 2% but will try skim next time)
2 8-oz blocks cream cheese (I used reduced fat, and do not recommend fat free)
30 oz total cream of potato soup
15 oz cream of mushroom soup
1 can sweet corn, drained
Additional seasonings (sorry, I didn't measure): salt, pepper, thyme, paprika, cayenne and Old Bay seasoning)

Melt butter in a large saute pan.  Add chopped bacon, stirring occasionally, until browned and slightly crispy.  Add the carrots, stirring occasionally, until slightly tender.  Add onion and celery and cook, stirring occasionally, until the onions are translucent.  Add halibut and cook until flaky.  Remove from heat.

In a large pot, add milk and cream cheese, stirring to blend.  Put over medium heat and stir until cheese has melted.  Add soups.  DO NOT add water.  Whisk ingredients together, bringing to  a simmer.  Let simmer for 5 minutes.  Add reserved halibut mixture and corn and simmer for 20 minutes.  Add up to 1/2 cup water if desired to thin consistency.  Serve hot.

(As for the seasonings, I added salt, pepper, and thyme to the veggies as they were cooking.  I also added the same seasoning to the milk mixture as it was cooking.  I added the same seasonings once it was all put together and simmering, as well as maybe 1 tsp cayenne and 1 tsp Old Bay seasoning.)