A good friend gave this recipe to me.  He tried it and said it was very good.  So, I tried it too...and it is as he said...very good.

No-Knead Stone Ground Wheat Bread
This no-knead stone ground wheat bread is the easiest homemade bread you'll ever make! With no kneading required and just a short rise time, you’ll have a hearty, wholesome loaf fresh from the oven in no time. Perfect for toast, sandwiches, or simply enjoying with a pat of butter!
Prep Time: 5 minutesCook Time: 40 minutesRising Time: 25 minutesTotal Time: 1 hour 10 minutes

Ingredients

• 3 cups stone ground stone ground  wheat flour 
• 1 cup all-purpose flour 
• 1 packet instant yeast (2 ¼ teaspoons)
• 1 teaspoon salt
• 2 teaspoons maple honey
• 2 cups warm water  (not hot)
• 1 tablespoon extra virgin olive oil
• 1 large egg

Instructions

1. Prepare the Pan – Lightly grease a 9x5-inch loaf pan with non-stick spray and line the bottom with parchment paper. Set aside.
2. Mix Dry Ingredients – In a large mixing bowl, combine the stone ground wheat flour, all-purpose flour, instant yeast, and salt. Stir well.  (scoop and level the flour...do not pack)
3. Combine Wet Ingredients – In a separate bowl, mix the honey into the warm water. Pour this mixture over the dry ingredients, then add the egg and olive oil. Stir until a soft dough forms.
4. Let it Rise – Transfer the dough to the prepared loaf pan, smoothing the top with the back of a spoon. Cover and let it rise in a warm place for 20-30 minutes, or until it reaches just below the top of the pan.
5. Bake – Preheat the oven to 400 (F). Bake for 40 minutes, or until the bread is golden brown and sounds hollow when tapped.
6. Cool & Serve – Let the bread cool in the pan for a few minutes before transferring it to a cooling rack. Once cooled, slice and enjoy!

This hearty, no-fuss bread is perfect for any meal—whether paired with a warm bowl of soup or topped with your favorite spread. Happy baking! 🍞✨

Baked Rigatoni with Beef, Mushrooms & Olives

This cozy, hearty casserole is perfect for cold days and makes a delicious, comforting meal. It's filled with tender pasta, savory ground beef, zesty olives, and melty cheese. Trust me, it’s a crowd-pleaser!
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Ingredients:

• 2 cups uncooked rigatoni
• 1 lb lean ground beef
• 3 to 3.5 cups  of your favorite pasta sauce/Italian gravy (Ragu, Prego, Muir Glen, etc.)*  **
• 1 (3.8 oz.) can sliced ripe olives, drained
• 1/2 lb fresh mushrooms, sliced
• 1/2 cup chopped onion
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Cooking spray (for greasing the baking dish)

Instructions:

1. Preheat & Prep: Preheat your oven to 350°F (175°C). Spray a 4-quart baking dish with cooking spray to make sure everything comes out nice and easy later.
2. Cook the Rigatoni: Bring a large pot of salted water to a boil. Cook the rigatoni according to the package instructions. Drain and return the pasta to the pot.
3. Brown the Beef: While the pasta is cooking, heat a large skillet over medium heat. Brown the ground beef, breaking it apart as it cooks. Add the chopped onions and sliced mushrooms to the skillet, cooking until they soften and the beef is fully browned. Drain any excess fat.
4. Combine Ingredients: Add the cooked beef mixture to the pasta pot. Toss in the drained olives and your pasta sauce (4 to 4.5 cups, depending on your preference). Stir everything together until well combined.
5. Cheese It Up: Sprinkle in 1/4 cup of the Parmesan cheese and 1 cup of the shredded mozzarella. Stir again to melt the cheese into the mixture, making it rich and creamy.
6. Transfer & Top: Pour the pasta mixture into your prepared baking dish. Top with the remaining mozzarella and Parmesan cheeses. Now it’s ready for the oven!
7. Bake It: Cover the dish with foil and bake for 30 minutes, or until the center reaches 165°F. Then, uncover the dish and bake for another 10 minutes to get that golden, bubbly cheese on top.
8. Serve & Enjoy: Let it sit for a few minutes before serving. Then dive in and enjoy your warm, cheesy, comforting baked rigatoni!

Makes 8 delicious servings.
*  I like to add 1 tablespoon of sugar to my pasta sauce...this is optional.
**  I ended up using 4 cups because I like it "saucier".

Two days ago, I tried this recipe and it is a keeper.  It is not gourmet but rather it is "comfort food"...the kind of food you can put together on a busy Saturday, have a glass or two of wine while it is cooking, and then enjoy a very good meal.

2 pounds of boneless/skinless chicken breasts (the recipe is flexible so you can use boneless/skinless chicken thighs instead...or chicken tenders)
1 1/2 cups barbecue sauce (I used Lunardi's Sweet Bourbon Grilling Sauce...but use your favorite)
1 15-oz can of crushed pineapple (packed in its own juice...not heavy syrup)

Combine all ingredients in crock pot...stir gently, then cover and cook on low for 4 hours (or cook on high for 2 hours).

Serve over hot cooked rice along with a simple salad.

Serves 4

This recipe is excellent for a Friday night...or a football game Sunday!  Go Packers!

1 pound lean ground beef (at least 80%)
1 large onion, chopped (one cup)
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon "Slap Ya Mama" Cajun Seasoning (or you can use McCormick Montreal Steak Seasoning)
2 cups shredded Cheddar cheese
1/2 cup Bisquick mix
1 cup milk
2 eggs

1.  Heat oven to 400 degrees (F).  Spray or grease 9" glass pie plate.  In 10-inch medium skillet, cook beef, onion and spices over medium heat, stirring frequently, until beef is thoroughly cooked.  Drain.  Spread in pie plate and top with shredded Cheddar cheese.
2.  In medium bowl, stir remaining ingredients with wire whisk until blended.  Pour into pie plate.
3.  Bake about 25 to 30 minutes or until knife inserted in center comes out clean.

Serve with your favorite condiment and a simple green salad.  Enjoy.

Once you have made your own applesauce, you will not be able to stomach the stuff you find in the grocery store.  This recipe is super simple and super quick with a minimum ingredients.  When you make it, sit back and enjoy the wonderful aroma of cooking apples.

Ingredients:
3 pounds (Granny Smith, MacIntosh, or your favorite apple), peeled, cored and coarsely chopped
1 cup sugar
2/3 cup orange juice
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon butter

Preparation:
Combine all ingredients in a large saucepan (3 qt to 4 qt).  Bring to a boil, reduce heat to low/medium low, and simmer 45 to 55 minutes until apples are well cooked and mushy...stirring as needed.  Serve hot or cold.

​Makes 4 to 6 servings.

There are two things I want to mention before delving into the recipe.  First, casseroles (ok, hot dishes) are a beloved midwestern tradition.  Second, this recipe is good for using leftover chicken or turkey.  I found this recipe in a Pillsbury cookbook...you know the ones you used to see at the checkout in grocery stores....this one was from around 1980.  It is a trusted and much loved recipe.

6-oz. pkg white and wild rice mix (Uncle Ben's)
2 to 3 cups cubed cooked chicken or turkey
2 tablespoons chopped onion
2 stalks celery, chopped
1 cup chicken stock
1 teaspoon Worcestershire sauce
10 3/4-oz. can condensed cream of chicken, celery, mushroom or golden mushrooms soup
8-oz can sliced water chestnuts, drained
4-oz can mushroom stems & pieces, undrained
1/4 cup toasted sliced slivered almonds

Heat oven to 375 degrees.  Grease 3-quart casserole.  In casserole combine uncooked packet of rice & seasonings with remaining ingredients (except slivered almonds); mix well.  Bake at 375 degrees for 45 minutes.  Uncover; sprinkled with toasted slivered almonds for 15 minutes or until rice is done.

Serves 5 to 6

During theses busy and often cold days of December, it is always nice to have an easy supper/lunch recipe at hand.  This is one of those recipes.

​Ingredients:
2 pounds lean ground beef (I recommend 1 pound sweet Italian sausage and 1 pound lean ground beef)
1 large onion, chopped (about one cup)
1 clove garlic, minced
1 can (28-oz) whole tomatoes
1 can (15-0z) kidney beans, undrained
1 can (12-oz) vacuum packed whole-kernel corn (drained)
2 stalks of celery, sliced (about 1 cup)
2 cups shredded cabbage (about 1/4 head)
2 small zucchini, sliced (about 2 cups)
1 cup uncooked elbow macaroni  (rigatoni would be an excellent substitute and increase quantity to 2 cups)
3 cups beef stock
1/2 cup dry red wine
1 1/2 teaspoons salt
1 teaspoon pepper
1 1/2 teaspoons Italian seasoning

Directions:
Cook and stir meat(s), onion, garlic in Dutch oven until beef is light brown; drain if necessary.  Stir in remaining ingredients (except macaroni/pasta) breaking up tomatoes with fork.

Heat to boiling; reduce heat.  Cover and simmer for about 45 minutes.  Stirring occasionally,  Add macaroni/pasta, cover and simmer for another 20 to 30 minutes.

Enjoy.

​Makes about 12 servings.

This is a slow cooker recipe...and it is well worth the wait.  It is perfect for a cool and damp fall day...or in the midst of winter it is good not only for the stomach but for the soul.

6 slices thick bacon cooked and crumbled
6 cups peeled and diced potatoes
5 cups chicken stock
2 cups diced onions
1 small clove of garlic, minced
1/2 cup celery, diced
1/2 cup shredded carrots
2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon nutmeg
12-oz. can evaporated milk
8-oz, shredded cheddar cheese
​Chopped fresh parsley for garnish

1.  Combine all ingredients except evaporated milk and cheddar cheese in slow cooker.
2.  Cook on High (yes, High) for 7 - 8 hours or until vegetables are tender.
3.  Stir in evaporated milk and cheddar cheese until cheese is melted...heat thoroughly.
4.  Serve...garnish with fresh parsley (if desired).

​Makes 8 to 10 servings.

I am not sure why this is called "French Beef Stew"?  Maybe because Dijon Mustard is added at the finish?  Regardless, this recipe makes a delicious stew and I consider it to be a "keeper recipe" to be made time and time again.  It is perfect for fall and winter months.

Ingredients:

1 1/2 pounds stew beef, cut into 1-inch cubes
1/4 cup all-purpose flour
Salt & Pepper to taste
1 clove of garlic, minced
2 tablespoons olive oil
2 cans (14 1/2-ounce each) stewed tomatoes (undrained)
​2 cups beef stock
1 can (4-ounces) mushroom stems and pieces (drained)
4 medium carrots, peeled and cut into 1-inch chunks
2 medium potatoes, peeled and cut into 1-inch chunks
​2 teaspoons sugar
3/4 teaspoon dried thyme, crushed
1/4 to 1/2 teaspoon ground nutmeg
2 tablespoons Dijon mustard

Directions:

1.  Combine meat, flour, salt & pepper in large food storage bag; toss to coat evenly.
2.  In 6-quart sauce pan or Dutch oven, brown meat in hot olive oil.  Add minced garlic, stir, and cook about 2 minutes longer.
3.  Add all remaining ingredients except mustard.  Bring to a boil; reduce heat to medium-low/low (depending on your stove).  Cover and simmer 1 and 1/2 hours or until beef is tender.
4.  Blend in mustard.  Garnish and serve with warm crusty bread or cornbread muffins.

​Makes 6 to 8 servings
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This delicious recipe deserves a more appetizing photo.  However, I am going with what I have and say to you:  "Don't let looks deceive you."

1 3 to 4 pound boneless pork shoulder roast
1 two pound bag of  fresh sweet Bavarian sauerkraut with caraway seeds*
1/2 cup brown sugar
1 envelope dry onion soup mix
1/2 cup apple cider

Place roast in slow cooker.

Rinse and drain sauerkraut.  Combine sauerkraut, brown sugar, onion soup mix, and apple cider.

Pour mixture over and around the roast.  Cover and cook on low for 7 hours.

*If you can't fine Bavarian sauerkraut with caraway seeds, substitute with a 27-oz (or thereabouts) can regular sauerkraut and add 1/2 teaspoon caraway seeds.