This is definitely the quickest and easiest bread recipe I have ever tried. It is a recipe that came with our KitchenAid stand mixer, so I will put some of the instructions in italics for those of you trying it by hand.

Yield: 1 loaf (16 slices)

3 to 3-1/2 c. flour
1 T. sugar
1-3/4 t. salt
1-1/2 pkgs (3-3/8 T.) active dry yeast
1/8 c. (2 T.) butter
1 c. very warm water (120-130F)

1. Place 2-1/2 cups flour, sugar, salt, yeast, and butter in mixer bowl. Attach bowl and dough hook to mixer (skip this if doing by hand). Turn to Speed 2 and mix about 20 seconds (Mix ingredients with a wooden spoon until combined). Gradually add warm water and mix about 1-1/2 minutes longer.
2. Continuing on Speed 2, add remaining flour, 1/2 cup at a time, and mix until dough clings to hook and cleans sides of bowl, about 2 minutes (Add remaining flour, 1/2 cup at a time and stir until dough forms a ball). Knead on Speed 2 about 2 minutes longer (Knead dough on a lightly floured surface for 2 minutes). Cover dough with plastic wrap and a towel. Let rest 20 minutes.
3. On a lightly floured surface, roll dough into a rectangle, approximately 9×14 inches. A rolling pin will smooth the dough and remove gas bubbles. Starting at a short end, roll the dough tightly. Pinch to seal the seam. Pinch the ends and turn them under. Place the dough, seam side down, in a greased 8-1/2×4-1/2×2-1/2 inch loaf pan. Brush loaf with oil and cover loosely with plastic wrap. Refrigerate 2 to 12 hours.
4. When ready to bake, uncover dough carefully. Let stand at room temperature 10 minutes. Puncture any gas bubbles which may have formed. Bake at 400F/200C for 35-40 minutes. Remove from pan immediately and cool on wire rack.

I decided to make these cookies just for something different for the Airman Cookie Drive. I figured there would be a fair amount of sugar cookies and chocolate chip cookies, so I wanted to branch out a bit. I had no idea these cookies would turn out to be such a hit! Andrew loves them. I love them. My friends who have eaten them here love them. I think I will have to keep making them now! 🙂

1 c. (2 sticks) butter, softened
2/3 c. sugar
1/2 t. almond extract
1/2 t. vanilla extract
2 c. flour
1/3 c. seedless raspberry jam
1 c. powdered sugar
2-3 t. water

1. In a large bowl, cream butter and sugar together until light and fluffy. Beat in almond extract and gradually add flour until dough forms a ball. Cover and refrigerate until easy to handle, about 1 hour.
2. Preheat oven to 350F/180C. Roll dough into 1-inch balls and place on ungreased baking sheets 1 inch apart. Using the end of a wooden spoon handle, make an indentation in the center of each ball a little less than 1/4 inch deep. Fill with jam. Bake 14-18 minutes or until edges are slightly golden. Cool on baking racks. Spoon in additional jam as needed. Cool completely.
3. Combine powdered sugar, water, and vanilla extract; mix well. Drizzle thinly over cooled cookies.

Yield: 3 dozen

**The recipe calls for seedless raspberry jam, and all I could find at the commissary was the sugar-free stuff. So next time I will probably just get regular raspberry jam (with seeds), since I don’t like that artificial sweetener taste. It’s just up to what you prefer!

This mac ‘n’ cheese is SO good! I used it as a side dish to go with the Ranch-Parmesan Chicken but it would also be something really yummy to bring to a potluck or picnic!

Active time: 10 minutes
Total time: 45 minutes
Serves: 8

12 oz. elbow macaroni
2 T. Dijon mustard
1-1/4 c (10 oz) sour cream
Kosher salt & pepper
1 small onion, finely chopped
8 oz extra-sharp cheddar, grated (about 2 cups)

1. Heat oven to 400F/200C. Cook the pasta for half the time recommended on package directions;drain.
2. Meanwhile, in a large bowl, whisk together the mustard, 1 cup of the sour cream, and 1/2 teaspoon each salt and pepper. Fold in the onion and 1 cup of the cheddar.
3. Add the pasta to the bowl and toss to coat. Transfer the pasta mixture to a shallow 3-qt or 9×13-in. baking dish and bake until beginning to brown, 15-20 minutes.
4. Remove the baking dish from the oven and fold in the remaining cup of cheddar and 1/4 cup sour cream. Return to the oven and bake until golden brown, 15-20 minutes more. Serve with freshly cracked pepper.

**Each serving has about 345 calories**