Oatmeal Bread

Does anyone else feel guilty feeding their kids squishy white bread? I do! I can just see their little blood sugars spiking as they swallow that stuff! Well, this recipe has eased my mind...a little anyway!  It is yummy white bread, but with a secret ingredient kids will never expect! A serving of oatmeal! So, bake and eat away, my friends. I got this from an awesome blog I follow, All Things Delicious. Go check it out. She has beautiful photos to show every step of the process!  You can also find Hannah on Facebook, same name.

Here's what you'll need:

4 C. warm water

1 Tbsp. yeast (I like to use SAF instant yeast)

2/3 C. sugar

1/3 C. oil

1 individual packet REGULAR instant oatmeal (not the flavored kind), cooked to package directions OR 1 serving of unflavored oatmeal, cooked to package directions

12 1/2 C. flour

3/4 C. dry powdered milk

1 Tbsp. salt

Cook the one serving of unflavored oatmeal, as directed on the package and set aside.  In a Bosch or other stand mixer, combine the warm water, yeast, sugar, oil, and oatmeal.  Mix with a dough hook on Low speed just until combined (for about 10 seconds). Then add the flour, powdered milk, and salt. Knead on High for 10 minutes. If you are using a Bosch  mixer, you can immediately divide the dough into four loaves.  If you are NOT using a Bosch mixer, place the dough into a lightly greased bowl and cover and let rise until doubled.  Then divide into four loaves.  Cover the loaves with a towel and allow to rise for about an hour... Bake at 350 degrees for 35 minutes.  

Perfect Ham & Bean Soup

I finally found the perfect ham and bean soup recipe. This is one of my most satisfying meals to make, not to mention comforting. Takes me back to yonder years. It is very economical and makes a lot, so either freeze or have as leftovers, the choice is yours. Perfect with a loaf homemade bread.

2 T olive oil
1 large onion, diced
3 cloves garlic, minced
64 oz chicken broth (bouillon is great)
32 oz water
1 lb dry navy beans
3-3 1/2 lb ham with bone in (or just use leftover ham itself, chopped)
2 lbs potatoes, peeled and cubed (this is what makes this so good)
1/4 t pepper

~Rinse beans in a colander. Set aside.
~Heat a very large stock pot over medium heat and add olive oil. Add onion. Cook for 4-5 mins until soft, then add garlic and cook for 30 seconds more until fragrant. Throw in ham and beans, then add chicken stock and water. Bring to a boil. Reduce to a simmer, then cover and let cook for 4 hours (mine cooked in 3).
~After 4 hours, add the potatoes. Cover again and cook for 2-3 more hours, stirring occasionally. Towards the end the potatoes should break down causing the soup to become starchy and thickened somewhat. The ham should fall right off the bone. Remove the bone before serving and shred any ham chunks with forks. Season with salt and pepper if needed. I did not need to add salt.
~Can store in freezer for up to 6 months.
~Can also use canned beans, just shorten cooking time.
~Serves at least 12 people.

Ham Rolls with Apricot-Pineapple Sauce

Don't let the long name fool you.  This recipe is quick, simple and delish!  I got it from a great little food blog called All Things Delicious.  Go there for more great recipes and for step by step pictures!

This is Hannah's picture, by the way.

Here's what you'll need:

Thick sliced ham lunch meat (I used a whole 1lb. package which had 16 slices in it)

Sliced Swiss cheese (one slice per slice of ham, so I needed 16 slices of cheese)

1 box Stove Top Stuffing

Apricot-Pineapple Sauce:

1 Tbsp. cornstarch

2 Tbsp. brown sugar

1 C. water

1 C. pineapple juice

1/4 C. apricot-pineapple preserves

1 Tbsp. butter

Mix cornstarch and brown sugar in a saucepan. Add water and juice.  Bring to boil, then boil for 2 minutes.  Take off heat and stir in butter and preserves. (mine was thin. I guess it was supposed to be)

Prepare the stuffing as directed and set aside.

Place the ham on a plate and top with a slice of cheese.  Then put about 1/3 cup stuffing on top of that.  Roll it up and secure with a toothpick.  Put the rolls in a pan with sides.  Pour the sauce over rolls and bake for 20-25 minutes at 350.  

So quick.  So easy.  So good!  Got rave reviews from the whole fam.