This is not a recipe. This is the result of me wanting to score points as wifey by throwing my husband a birthday party and not planning ahead. This is what happens when you have two ingredients and about ten minutes until your guests show up.

Ingredients:
Whipping Cream
1/2 cup of Chocolate Spread (I use this non dairy choco spread)

Directions:
Let the whipping cream melt then whip it up until nice and fluffy. Add chocolate spread once whipped and mix it together until blended. Scoop into mini cups and drizzle chocolate sauce on top, then add mini chocolate chips.

~ Recipe submitted by Nina Safar

Ingredients:
3 gala apples, pealed, cored and chopped.
1 frozen package of berries (blueberries, raspberries and strawberries.)
1 cup of raw oats
3/4 cup of flour
1 cup of light brown sugar
1/2 cup of margarine
a dash of cinnamon

Directions:
Combine chopped apples with frozen berries then pour into a greased baking dish. Mix the remaining ingredients to form a crumble topping and sprinkle over fruit. Bake uncovered for an hr at 350′. Serve warm with ice cream or cold with whipped cream and a few fresh berries.

~ Recipe submitted by S.K.

Ingredients:
2 pounds Yellow Squash [(Acorn or Butternut) cut into 3/4" pieces ]
1 cup chopped Onion
1 teaspoon Salt
1/4 teaspoon Pepper
4 tablespoons Butter
1 cup Saltine crackers (crumbled)
1/2 cup Milk
1 cup Cheddar cheese (shredded)
1/2 cup Pecans

Directions:
Place Squash, salt & pepper in a large saucepan. Add a small amount of water, cover and cook the squash until tender, stirring occasionally and adding more water if necessary.

Saute the onions in 2 Tbls. of butter. Drain the squash and add to the onions and stir in the remaining butter. Taste to adjust seasoning adding salt & pepper to taste.

Stir in crumbled crackers into the squash mixture & turn into a buttered casserole. Pour the milk over the squash & sprinkle with cheese & chopped pecans.

Bake at 350 (F) degrees uncovered for 20 minutes (or until milk is absorbed)

~ Recipe submitted by Bay Yess

Directions:
Preheat oven to 350. Salt and pepper drumsticks lightly. Place in baking pan. Drizzle with honey. (I drizzle across the chicken one way and then again in the opposite direction, so that you get nice and generous coating on each drumstick) Sprinkle about a 1/2 teaspoon of Mrs. Dash Chipotle and Lime seasoning on each drumstick. Bake for 35-40 minutes.

I love Mrs. Dash seasoning! Its pre-mixed to perfection so its a super-easy, all-in-one that takes out the guess work and tastes great! This recipe works great with the Grilling Spice and Tomato Basil Mrs Dash as well.

~ Recipe submitted by yevgeniya bulayevskaya

These are super easy to prepare, freeze well uncooked, and are a fun addition to any type of menu including Thanksgiving and Hanuka!

Ingredients:
1 lb ground lamb
1/4 c tart cherry juice or pomegranate juice
1/2 tsp ground cinnamon
1/2 tsp allspice
1/4 tsp ground ginger
1/4 tsp ground cloves
1/8 tsp ground cardamon
1/2 shredded or finely chopped medium onion
1/4 c toasted pine nuts
18 cinnamon sticks

Directions:
Combine all ingredients in a large non reactive bowl. Form into round ball shape. Firmly insert one cinnamon stick through it. Arrange on tray standing upright(At this point they may be frozen on a tray)cook in preheated 350 degree oven for 15 minutes.

May be served with apricot wasabi dipping sauce.

Apricot Wasabi Sauce:
1/2 c apricot preserve
3 TBSP soy sauce
1 TBSP wasabi sauce (such as “golds”)
Combine all ingredients together. Delicious as a dip for chicken beef and lamb.

~ Recipe from Debbie Gindi featured on “The Jewish Hostess”

Directions:
(Tip: I will freeze raw chicken in the marinade, then thaw marinated portion. If marinating raw chicken to cook that day, let it sit in the fridge for at least two hours.)

Preheat oven to 350 F. Put chicken and marinade in a baking dish. Cook for 20 minutes, turn chicken, then cook for 10 to 15 more until done, depending on thickness. You can also grill as whole pieces or on skewers.

~ Recipe submitted by Jenn Rafael

This recipe makes 2 medium sized challahs and 2 large rolls.

Put the following liquid ingredients into bread machine pan:
1 and 1/2 cups warm water
a tiny bit more than 1/2 cup oil
1/3 cup egg beaters (or 1 egg)

Put the following dry ingredients into the bread machine pan (except for yeast):
6 cups white flour
a little over 1/2 cup sugar
2 tsp. salt

Use finger to form a well (little hole) in the flour and pour in yeast (2 pkgs. of active dry yeast – rapid rise). Make sure that the yeast does NOT touch any liquid.
Close the lid of the bread machine and select the “Dough/Pasta” setting. Press “Start.” About 10 minutes into the kneading cycle, open the lid and scrape the dough from the sides of the pan into the dough so that all of the flour in kneaded in. Also, at this point you can see if you need to add a bit more flour (if the dough is too watery) or a bit more water (if the dough is too dry). When the dough is done rising (takes about an hour and 1/2), shape the challah and let it rise 30 more minutes. Then bake for about 30 minutes on 350 degrees.

~ Recipe submitted by S.K.

Ingredients:
4 tablespoons active dry yeast
4 cups warm water
1/2 cup honey, sugar or sucanat
4 eggs
1/2 cup vegetable oil
1 tablespoon salt
12 cups spelt flour

Topping:
1 egg, beaten with 1/4 cup water
Sesame or poppy seeds (optional)

Instructions:
Mix the yeast, water and honey or sugar in a big bowl, and let the mixture bubble for about 5 minutes. Add the eggs, oil and salt, and beat. Add the flour, and mix thoroughly. Transfer the mixture to a lightly-floured flat working surface, and knead for about 15 minutes, turning the dough a quarter of a turn every 2-3 minutes and punching it down often to eliminate any air pockets (or transfer the mixture to the bowl of a dough maker. Set for 10 minutes of kneading). Transfer the kneaded dough into a big mixing bowl (remember, it will expand). Sprinkle flour all around the dough. Let rise, covered with a cloth, in a warm draft-free area for 2 hours.
Shape the Challah: divide the dough into 4 pieces. Divide each piece into thirds and roll each third into a long thin rope. Pinch the 3 ropes together at one end to hold them in place. Braid, and place the braid on a foil-covered cookie sheet. Repeat with the rest of the dough. Place the loaves well apart in the pan (you might need more than a pan: Bake one at a time). Brush each loaf with the egg-and-water mixture, and top with seeds if desired. Bake in a preheated 350*F oven for 45 minutes to 1 hour.

Raisin Challah: Served on Rosh Hashanah. Add two cups of raisins to the dough, shape it into 4 round loaves (for each loaf, make a long thin rope, and roll it into a coil)

~ Recipe submitted by Lévana Kirschenbaum of www.levanacooks.com

(Can use a Bread machine for mixing, kneading, and rising ONLY)

***Adapted from challah recipe in the Kosher by Design cookbook on page 16***

In bread machine pan, put in wet ingredients first:

1 and 2/3 cups warm/hottish water
2 and 1/2 eggs (or a little less than 1 cup egg substitute)
A little over 1/2 cup canola oil

Put in dry ingredients next (except for yeast):

6 1/2 cups whole spelt flour
3/4 cup sugar
2 and 1/2 tsp salt

Directions:
Make a shallow well in the dry ingredients and put in 2 packages of rapid rise yeast.

Turn on your bread machine and set it to the Dough/Pasta (1 and 1/2 hour) cycle where it mixes, kneads, and lets your dough rise.

Shape the challahs (makes 4 small challahs) and let them rise for 30 minutes.
Baste them with egg and bake for 30 minutes on 350.

~ Recipe submitted by S.K.

If you are a frequent visitor of this site then you have noticed multiple recipes from my friend Mira Martinez. She is an amazing cook who has introduced me to some great recipes that I might not have tried otherwise. (coconut milk chicken and quinoa salad are just two of the many unique dishes that I sampled at her shabbat table!) Regardless of whether she is having a mexican themed meal or trying indian cuisine, her challah is always the same recipe and it’s a classic. It is slightly sweet with a soft cake like texture and it’s been the death of many of my diets.

She makes it 3 ways, as long challah, as rolls, and sometimes as breakaway challah by forming rolls and baking them in a bundt pan. She got the recipe from her friend Yocheved Freeman who was kind enough to let us repost it here on KITK. Trust me when I say, this is going to be a staple at your future Shabbat meals.

Ingredients:
5 Tbs. yeast
5 c. warm water
3 Tbs. sugar
Combine and let sit 10-15 min. or until it bubbles.
5 eggs
1 1/2 c. sugar
1 c. oil
3 scant Tbs. salt
5 lb. + 1 c. high-gluten flour (comes in a 6-lb. bag)

Directions:
Combine the 5 Tbs. yeast, 5 c. warm water and 3 Tbs. sugar and let sit 10-15 min. or until it bubbles.
Then add the 5 eggs, 1 1/2 c. sugar, 1 c. oil, 3 scant Tbs. salt, 5 lb. + 1 c. high-gluten flour (comes in a 6-lb. bag) Then Knead or mix with bread mixer. After cover with a towel and let rise 2-3 hours, punching down from time to time. Shape loaves and after shaping the loaves, you should brush them with a beaten egg. Once they are shaped, bake at ’380 for 17 minutes then switch trays between top and bottom racks and turn them around. Lower heat to 350 and bake an additional 9-10 min.

~ This is Yocheved Freeman’s recipe, submitted by Mira Martinez.