Grandma's White Bread

2 pkgs yeast

2 3/4 cups warm water

2Tbs sugar

1/2 cups dry milk

2 Tbs salt

1/3 cups oil

7 1/2 cups sifted flour

Bake at 400* for 25-35

Pumpkin Cream Puffs

Okay, so new variation on the cream puffs for Halloween/Fall.  I made the same cream puff recipe as below, except I made mini cream puffs, which turned out to be the perfect size.  I made two recipes of cream puffs, so this is enough filling for that many minis...if you want to make less you will need to adjust.  I then filled them with the following:

3 cups heavy cream
3/4 cup powdered sugar
pumpkin spice to taste
most of a can of pumpkin puree, to taste (do not use the pie filling)

1.  Place the heavy cream in a bowl and mix with an electric mixer until it starts to get thick, about 1 minute.
2. Mix in powdered sugar and pumpkin spice.  Mix until soft peaks start to form, about 3 minutes.
3. Use a spatula to gently fold in and mix the pumpkin.
4. Place in decorating back with round tip and fill the puffs.
5. (Optional) Sprinkle tops with powdered sugar and pumpkin spice.

You can really vary on this recipe since it is mostly done to taste.  It just depends on how pumpkin-ish you want it to taste.  Enjoy!!!

Creamy White Chili

Combine in skillet and heat until chickn is thouroughly cooked:
3-4 chicken breasts
1 medium onion diced
1 Tbs garlic powder
2 Tbs Olive Oil

Add:
4 cans great northern beans or 2lbs dry beans that you precooked
28oz chicken broth
14 ounces diced green chilies
2 tsp oregano
2 tsp cumin
2 tsp salt
1 tsp pepper

Simmer for 30 minutes

Add:
2 cups sour cream
1 cup whipping cream

Serve with:
Cheese
Tortilla chips
Corn

Parmesan-Dijon Chicken

This is Rob's current favorite way to have chicken.  It is super easy and super yummy.  I got the recipe from Betty Crocker's Cooking Basics.  Hope you all enjoy it as much as we do!

Servings: 6

Bake: 30 minutes

Ingredients:

6 skinless, boneless chicken breast halves (about 1/4 pound each)

1/4 cup (1/2 stick) of butter

3/4 cup dry bread crumbs

1/4 cup grated Parmesan cheese

2 Tablespoons Dijon mustard

Directions:

1: If chicken is frozen place in refrigerator and thaw for 12 hours prior to use.  Cut and discard fat from chicken.  Rinse under cold water and pat dry(patting dry is important or the mixture will run off).

2: Heat oven to 375.  

3: Melt butter in a pie pan or shallow bowl. Stir in the mustard until well mixed.

4: Mix the bread crumbs and cheese in a large plastic bag (I have also used a glad wear container, you can put the lid on and shake it that way). 

5: Dip the chicken, one piece at a time, into the butter mixture.  Coat all sides.  Place in crumbs and shake to coat.

6: Place chicken in single layer on ungreased rectangular pan.

7: Bake uncovered for 20 - 30 minutes, turning chicken over once about half way through.  Cook until there is no longer pink when you cut into the center of the thickest pieces.  

*Notes - This is the recipe, but I just throw it together and guesstimate.  It does not need to be exact.  If you want more of a spicy dijon flavor just use more mustard in your mixture.  I have also made just enough for two chicken breasts before since there are only two of us.  However, it tastes pretty good reheated, so now I make more so Rob has some for work the next day.