Karen's Kitchen

By Karen Rodgers

Easy Homemade Bread

This is the recipe you should follow for making homemade bread in the oven:

  • 2 cups warm water (110 degrees F)
  • 1/2 cup white sugar
  • 1 1/2 tablespoons active dry yeast
  • 1 1/2 teaspoons salt
  • 1/4 cup vegetable oil
  • 5-6 cups flour (you can use all-purpose flour OR bread flour)
  1. In a large bowl, dissolve the sugar in warm water and then stir in yeast. Allow to proof until yeast resembles a creamy foam, about 5 minutes.
  2. Mix salt and oil into the yeast. Mix in flour one cup at a time.
  3. Knead dough for 7 minutes. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
  4. Punch dough down. Knead for 1 minute and divide in half. Shape into loaves and place into two greased 9×5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
  5. Bake at 350 degrees F for 30-35 minutes.
  6. Cool, brush with butter and enjoy!

Corn Tomato Avocado Salad

Corn kernels from 1 large steamed corn on the cob-about 1 cup

5 oz diced avocado, from 1 medium

1 ½ cup diced Persian cucumbers-about 3 small

1 cup halved cherry tomatoes

2 T. diced red onion

2 t. extra virgin olive oil

2 T. fresh lemon juice, from 1 medium lemon

¼ t. kosher salt

Fresh black pepper, to taste

Toss all together and serve immediately.

Banana Pudding

1 large box Vanilla Instant Pudding mix

3 cups milk

1 can sweetened condensed milk

1 (12 oz) carton of whipped topping

2 boxes vanilla wafers

8 bananas

Combine the pudding mix and milk according to the package instruction.  Add condensed milk and fold in whipped topping.  In a large bowl, layer wafers, 2 sliced bananas and pudding.  Continue with 3 more layers and top with wafers.  Cover and refrigerate.  

Tip—This is a great recipe for crowds and potluck dinners.

Taco Stuffed Peppers

4 medium green peppers, halved

1.5 lb. ground beef, browned

1 packet taco seasoning mix

¾ cup water

1-1/2 cup cheddar cheese

1 cup sour cream

½ cup salsa

Preheat oven to 350 °.  Wash the peppers, then slice lengthwise in half through the middle and remove the seeds.  Place in a casserole dish with ¼ cup of water.  Cover and microwave 7-10 minutes, or until peppers are soft.  

Brown the ground beef until cooked through.  Add the taco seasoning and water and cook according to the packet instructions.  After the meat is cooked, mix in sour cream, salsa, and 1 cup of the cheddar cheese.

Spray a 13 x 9 baking dish with nonstick spray.  Place the cooked peppers inside the dish and generously stuff with the meat and cheese mixture.  Top with the remaining cheese.  Bake at 350° for 20-30 minutes until everything is heated through and the cheese is melted.  Serve with a salad and a little salsa!