1 (19.5 oz) box Brownie Mix Traditional Fudge Brownie Mix
¼ cup melted butter
4 oz cream cheese (softened)
1 egg
1 cup powdered sugar
1 cup creamy peanut butter
8 oz chocolate fudge ready-to-spread frosting
Heat oven to 350*.
In a medium bowl mix brownie mix, melted butter, cream cheese and egg until well blended.
Drop dough by rounded tablespoons 2 inches apart onto ungreased cookie sheets (I use a stone) to make 24 cookies; smooth edges of each to form round cookie.
In a small bowl, mix powdered sugar and peanut butter with spoon until mixture forms a ball. With hands, roll rounded teaspoons peanut butter mixture into 24 balls. Lightly press 1 ball into center of each ball of dough.
Bake at 350* for 10-14 minutes or until edges are set – be careful not to burn! Let cook for 1 minutes; remove from cookie sheets. Cool at least 30 minutes.
Spread thin layer of frosting over peanut butter portion of each cooled cookies.
**I entered these into the Sandwich Fair a few years back and won 1st Prize with them!! They are YUMMY!!!**
Monday, November 23, 2009
Thursday, November 19, 2009
Welcome to my recipe blog, while it's still under construction I'm posting new things so keep checking back! Tom, in all his awesomeness, figured out how to create categories on the side to make it easier to navigate. If you try something please leave comments to let me know how it did or didn't work for you and if you did or didn't enjoy it. Please feel free to share this site with all your friends!
HAPPY COOKING!
~RJ~
HAPPY COOKING!
~RJ~
Sunday Chicken
1 can cream of mushroom soup
1 can cream of celery soup
1 can cream of chicken soup
1/3 cup melted butter, divided
1 ¼ cup quick cooking rice
1 chicken cut up (about 3 – 4 pounds)
Salt and pepper to taste
In a medium bowl, combine soups, ¼ cup butter and rice. Pour into a greased 9x13 glass baking dish. Place chicken pieces over rice mixture. Brush with remaining butter; season with salt and pepper. Bake at 275* for 2 ½ - 3 hours or until chicken is tender.
**This is great to mix up before leaving for church on Sunday mornings – you pop it in before you leave and when you get home lunch is waiting for you!**
Travis' Favorite Dessert
35 Chocolate sandwich cream filled cookies
6 tablespoons melted butter
8 oz cream cheese, softened
¼ cup granulated sugar
2 tablespoons cold milk
12 cool whip – thawed and divided
3 ¼ cups cold milk
2 (3.9oz packages each) chocolate instant pudding
Put the cookies in a food processor and chop until they are fine crumbs. Transfer into a medium bowl; mix in butter. Press onto the bottom of a 9x13 glass baking dish. Refrigerate until ready to use.
Whisk cream cheese, sugar, and 2 tablespoons milk in a medium bowl until well blended. Stir in 1 ¼ cups cool whip, spread over crust.
Beat pudding mixes and 3 ¼ cups milk with whisk for about 2 minutes. Pour over cream cheese layer. Let stand for 5-10 minutes or until it starts to thicken; cover with remaining cool whip.
Refrigerate for 4 hours before serving.
Slow Cooker Chicken
4-6 boneless/ skinless chicken breasts
1 can cream of mushroom soup
8 oz cream cheese
2 cloves minced garlic
A few shakes of Creole
A few shakes of Italian seasoning.
Put everything in a slow cooker; set on low for 7-9 hours.
-this is great served with mashed potatoes-
Stromboli Sandwich
16 oz loaf of fresh bread (I use
1 pound mild pork sausage
3 cloves garlic, minced
Pepper to taste
1 ½ cups shredded provolone cheese
1 ½ cups shredded mozzarella cheese
1 cup grated parmesan cheese
Heat oven to 350*
Slice bread in half length-wise and scoop out the bottom of the bread be careful not to scoop all the way through though.
In a skillet brown the sausage along with the garlic and pepper.
Place a large sheet of tin foil on the bottom of a cookie sheet. Place the bread on top of the tin foil. Put the sausage in the bottom part of the bread where you scooped it out, then spread cheese on top and place the top of the bread back on. Wrap the foil up the sides of the bread, and add additional foil if needed so you cover the entire loaf of bread.
Bake for about 10 minutes until cheese are melted. Allow to cool for about 5 minutes before you slice.
Crumb Cake
Sift together:
1 ½ cups flour
½ cups granulated sugar
2 ½ teaspoons baking powder
½ teaspoon salt
Whisk together in a separate bowl:
1 egg
½ cup milk
2 tablespoons vegetable oil
2 teaspoons vanilla
Combine both by stirring with wooden spoon. Grease and flour a 9x13 glass baking dish and spread batter evenly. (It will look scanty but don’t worry!)
Topping:
1 cup melted butter
1 cup brown sugar
2 ½ cups flour
1 ½ teaspoon cinnamon
Stir topping ingredients together with a fork, or crumble together by hand. Sprinkle crumbs tickly on top of cake batter. Bake for 20 minutes.
Let cool for 10 minutes then sift about ¼ cup powdered sugar on top.
Lemon Lime Bars
2/3 cup butter, melted
½ cup packed brown sugar
2 ½ cups all-purpose flour, divided
4 tsp finely shredded lemon peel, divided
6 eggs
2 ¼ cups granulated sugar
½ cup lemon juice
¾ tsp baking powder
1 tsp finely shredded lime peel
Juice from ½ of a fresh lime
Powdered sugar to taste
Heat oven to 350*
In a large mixing bowl combine butter & brown sugar. Beat in 2 cups of the flour until crumbly. Stir in 2 teaspoons of the lemon peel, and squeeze in the juice from ½ of a fresh lime. Press evenly on the bottom of a 9x13 glass baking dish sprayed with PAM. Bake for 20 minutes.
While that is baking in a medium bowl combine eggs, granulated sugar, remaining ½ cup flour, lemon juice, remaining lemon peel & baking powder. Pour over the hot crust and return to the oven to bake for an addition 20 minutes or until the edges are browned and center appears to be set. When you pull out of the oven place the dish on a wire cookie cooling rack and allow to cool for about 1 hour. Sprinkle powdered sugar (as little or as much as you like) before serving.
Store covered in the refrigerator for up to 3 days.
~This is a favorite of one of my buddies from
Knife-and-Fork Burgers with Cheese Sauce
2 pound ground beef (I use sirloin)
Salt & Pepper
1-3 tablespoons olive oil
2/3 cups chopped flat leaf parsley
3 cloves minced garlic
3 tablespoons butter
2 tablespoons flour
1 ½ cups milk
1 cup shredded provolone cheese
½ cup shredded mozzarella cheese
Combine ground beef, parsley & garlic and form in 4 patties, pressing your thumb into the center of each burger to prevent it from bulging when it’s cooking.
In a large skillet heat the oil over medium heat to coat the pan. Once heated place burgers in skillet and cook for 7-8 minutes on each side until well done.
While the burgers are cooking, in a medium saucepan, melt the butter over medium heat, whisk in the flour and cook for 1 minute. Whisk in the milk and cook until thickened, 3-4 minutes. Add the provolone & mozzarella and using a wooden spoon, stir in a figure-eight motion until combined; season with salt and pepper.
Once the burgers are done spoon the cheese mix on top of them.
Salt & Pepper
1-3 tablespoons olive oil
2/3 cups chopped flat leaf parsley
3 cloves minced garlic
3 tablespoons butter
2 tablespoons flour
1 ½ cups milk
1 cup shredded provolone cheese
½ cup shredded mozzarella cheese
Combine ground beef, parsley & garlic and form in 4 patties, pressing your thumb into the center of each burger to prevent it from bulging when it’s cooking.
In a large skillet heat the oil over medium heat to coat the pan. Once heated place burgers in skillet and cook for 7-8 minutes on each side until well done.
While the burgers are cooking, in a medium saucepan, melt the butter over medium heat, whisk in the flour and cook for 1 minute. Whisk in the milk and cook until thickened, 3-4 minutes. Add the provolone & mozzarella and using a wooden spoon, stir in a figure-eight motion until combined; season with salt and pepper.
Once the burgers are done spoon the cheese mix on top of them.
Italian Pasta Bake
2 loaves of day-old Italian bread – torn into ¼ inch thick pieces (try to use the middle pieces rather than the crust for softness)
1 pound ziti pasta
4 tablespoons butter
½ cup frozen peas
28 ounce can chopped tomatoes
1 cup heavy cream
1 pound mozzarella cheese cut into ½ inch cubes
1 cup grated parmesan cheese
Salt
Heat oven to 375*. Spray a 10 inch spring form pan with PAM.
Line the bottom and sides of the pan with bread pieces, fitting them tightly together. (reserve several for the top)
In a large pot of boiling salted water cook the pasta until al dente.
In a large skillet, melt 2 tablespoons butter over medium heat. Stir in the peas and cook for 1 minute. Stir in the tomatoes and cream, mixing until combines, and bring to a simmer. Set aside 1 cup of the sauce.
Drain the pasta add the sauce in the skillet and toss to coat. Stir in mozzarella and half of the parmesan. Season with salt. Pour the pasta into the bread-lined pan, pressing down with a wooden spoon. Cover with the remaining bread slices. Sprinkle the remaining parmesan on top and dot with the remaining 2 tablespoons of butter.
Bake the pasta until golden and crusty, about 40 minutes (loosely cover it with foil if you want to prevent super dark browning) Let cool for about 30 minutes, then unmold an slice. Serve with reserved tomato sauce and extra parmesan.
**This is from Rachel Ray - in her words, YUM-O!**
1 pound ziti pasta
4 tablespoons butter
½ cup frozen peas
28 ounce can chopped tomatoes
1 cup heavy cream
1 pound mozzarella cheese cut into ½ inch cubes
1 cup grated parmesan cheese
Salt
Heat oven to 375*. Spray a 10 inch spring form pan with PAM.
Line the bottom and sides of the pan with bread pieces, fitting them tightly together. (reserve several for the top)
In a large pot of boiling salted water cook the pasta until al dente.
In a large skillet, melt 2 tablespoons butter over medium heat. Stir in the peas and cook for 1 minute. Stir in the tomatoes and cream, mixing until combines, and bring to a simmer. Set aside 1 cup of the sauce.
Drain the pasta add the sauce in the skillet and toss to coat. Stir in mozzarella and half of the parmesan. Season with salt. Pour the pasta into the bread-lined pan, pressing down with a wooden spoon. Cover with the remaining bread slices. Sprinkle the remaining parmesan on top and dot with the remaining 2 tablespoons of butter.
Bake the pasta until golden and crusty, about 40 minutes (loosely cover it with foil if you want to prevent super dark browning) Let cool for about 30 minutes, then unmold an slice. Serve with reserved tomato sauce and extra parmesan.
**This is from Rachel Ray - in her words, YUM-O!**
Herb - Stuffed Pork Chops
3 tablespoons Italian bread crumbs
½ celery stalk, finely chopped
1 egg well beaten
1 tablespoon chopped flat-leaf parsley
1 teaspoon chopped fresh thyme
1 clove garlic, minced
¼ teaspoon pepper
4 (4-6oz) boneless loin pork chops, trimmed of fat
Heat oven to 400* Spray a 9x13 glass pan with PAM
In a medium bowl mix bread crumbs, celery, garlic, egg, parsley, thyme & pepper.
Make a pocket in the side of each chop by inserting a sharp knife in the thickest part and twisting around, then insert your finger and tear a little more until a deep pocket is formed. Fill each pocket with about 2 tablespoons of the filling.
Spray 12 inch skillet with PAM and set over medium heat. Add the chops and cook until golden brown, or about 3 – 4 minutes on each side. Put your golden chops in prepared glass dish. I usually put about ¼ - ½ cup of water in the bottom of the dish to keep it from drying out. Cover tightly with foil and bake about 15 minutes or until pork is no longer pink inside. Uncover and bake an additional 10-15 minutes; this will make the stuffing golden and a little crispy.
½ celery stalk, finely chopped
1 egg well beaten
1 tablespoon chopped flat-leaf parsley
1 teaspoon chopped fresh thyme
1 clove garlic, minced
¼ teaspoon pepper
4 (4-6oz) boneless loin pork chops, trimmed of fat
Heat oven to 400* Spray a 9x13 glass pan with PAM
In a medium bowl mix bread crumbs, celery, garlic, egg, parsley, thyme & pepper.
Make a pocket in the side of each chop by inserting a sharp knife in the thickest part and twisting around, then insert your finger and tear a little more until a deep pocket is formed. Fill each pocket with about 2 tablespoons of the filling.
Spray 12 inch skillet with PAM and set over medium heat. Add the chops and cook until golden brown, or about 3 – 4 minutes on each side. Put your golden chops in prepared glass dish. I usually put about ¼ - ½ cup of water in the bottom of the dish to keep it from drying out. Cover tightly with foil and bake about 15 minutes or until pork is no longer pink inside. Uncover and bake an additional 10-15 minutes; this will make the stuffing golden and a little crispy.
Deep Dish Pasta Pizza - GREAT weekend lunch idea!
1 pound Linguine
¼ pound thick bacon cut into chunks
4 cloves of garlic minced
4 large eggs
Pinch of red pepper flakes (if you like it spicy – I don’t do this when I make it for just us at home)
½ cup whole milk
2 handfuls Parmesan cheese
2 cups ricotta cheese (you can use cottage cheese here too, I have)
2 cups shredded provolone or mozzarella cheese
1 tablespoon chopped parsley
Black pepper to taste
Olive oil to coat the pan
Heat oven to 425*
Boil Linguine until done and then drain.
Coat a 12 inch skillet with olive oil and heat. Once it’s heated add bacon and let cook adding garlic and red pepper – if you’re using it – while cooking.
In a small bowl whisk eggs and milk – set aside.
When bacon is cooked (don’t drain your juices) put drained linguine in the skillet, mix it in with the bacon. Put in parmesan cheese, add black pepper. Pour egg mixture over the top. With a wooden spoon move eggs to cover the whole pan, top to bottom, side to side. Make sure it’s flat in the center, when it starts to set transfer into the oven. (if you handle isn’t oven safe, or if you don’t know if it is, double wrap it in tin foil, then it will be fine) Let bake until eggs are cooked through, about 4-5 minutes. Remove from oven when done.
Mix chopped parsley with ricotta cheese (or cottage if that is what you are using), spoon over pasta & egg mixture. On top of that put the provolone or mozzarella cheese. Bake an additional 14-16 minutes or until cheese is melted and bubbly.
When you take it out of the oven move it in the pan until it is loosened up, then transfer it onto a large cutting board and let it sit for about 5-7 minutes. After about 5-7 minutes or when the ricotta has had time to set you may slice, I do it with a large knife just like I would a pizza in triangles.
**This is from Rachel Ray, I’m not sure what I changed in it, but it’s pretty much all hers – it’s WONDERUFL!**
¼ pound thick bacon cut into chunks
4 cloves of garlic minced
4 large eggs
Pinch of red pepper flakes (if you like it spicy – I don’t do this when I make it for just us at home)
½ cup whole milk
2 handfuls Parmesan cheese
2 cups ricotta cheese (you can use cottage cheese here too, I have)
2 cups shredded provolone or mozzarella cheese
1 tablespoon chopped parsley
Black pepper to taste
Olive oil to coat the pan
Heat oven to 425*
Boil Linguine until done and then drain.
Coat a 12 inch skillet with olive oil and heat. Once it’s heated add bacon and let cook adding garlic and red pepper – if you’re using it – while cooking.
In a small bowl whisk eggs and milk – set aside.
When bacon is cooked (don’t drain your juices) put drained linguine in the skillet, mix it in with the bacon. Put in parmesan cheese, add black pepper. Pour egg mixture over the top. With a wooden spoon move eggs to cover the whole pan, top to bottom, side to side. Make sure it’s flat in the center, when it starts to set transfer into the oven. (if you handle isn’t oven safe, or if you don’t know if it is, double wrap it in tin foil, then it will be fine) Let bake until eggs are cooked through, about 4-5 minutes. Remove from oven when done.
Mix chopped parsley with ricotta cheese (or cottage if that is what you are using), spoon over pasta & egg mixture. On top of that put the provolone or mozzarella cheese. Bake an additional 14-16 minutes or until cheese is melted and bubbly.
When you take it out of the oven move it in the pan until it is loosened up, then transfer it onto a large cutting board and let it sit for about 5-7 minutes. After about 5-7 minutes or when the ricotta has had time to set you may slice, I do it with a large knife just like I would a pizza in triangles.
**This is from Rachel Ray, I’m not sure what I changed in it, but it’s pretty much all hers – it’s WONDERUFL!**
Chili-Cheese Dog Pizza
1 refrigerated pizza crust (I prefer the Pillsbury - I've found store brands are not so great)
5 all beef hot dogs
1 tablespoon olive oil
1 clove garlic – minced
1 cup chili with beans
½ cup chopped dill pickles
1 cup shredded cheddar cheese
1 – 2 tablespoons ketchup
1 - 2 tablespoons mustard
Heat oven to 400* Spray a cookie sheet (I use the stone for this one) with PAM.
Unroll dough on your baking pan, pinch edges to form a rim around the edges.
Cut hotdogs diagonally into ¼ inch pieces. Place sliced dogs on dough – pressing them down into the dough. In a small bowl mix oil & garlic, drizzle on top.
Bake for 15-20 minutes until it’s golden brown. While this is baking heat chili on the stove top.
When your 15-20 minutes is up pull out your crust with hot dogs on it and spoon chili over the top; then add pickles and cheese on top of that. Bake for an additional 2-4 minutes or until the cheese is melted.
Drizzle ketchup and mustard over the top when you take it out again.
5 all beef hot dogs
1 tablespoon olive oil
1 clove garlic – minced
1 cup chili with beans
½ cup chopped dill pickles
1 cup shredded cheddar cheese
1 – 2 tablespoons ketchup
1 - 2 tablespoons mustard
Heat oven to 400* Spray a cookie sheet (I use the stone for this one) with PAM.
Unroll dough on your baking pan, pinch edges to form a rim around the edges.
Cut hotdogs diagonally into ¼ inch pieces. Place sliced dogs on dough – pressing them down into the dough. In a small bowl mix oil & garlic, drizzle on top.
Bake for 15-20 minutes until it’s golden brown. While this is baking heat chili on the stove top.
When your 15-20 minutes is up pull out your crust with hot dogs on it and spoon chili over the top; then add pickles and cheese on top of that. Bake for an additional 2-4 minutes or until the cheese is melted.
Drizzle ketchup and mustard over the top when you take it out again.
Chicago Dog Salad
¼ cup mustard
2 tablespoons cider vinegar
1 teaspoon sugar
4 tablespoons veggie oil
16 ounces shredded cabbage
1 hear of romaine lettuce, shredded
3 large pickles – chopped
Salt and pepper to taste
8 all beef hot dogs cut into 1 inch slices.
In a large bowl, combine the mustard, vinegar, sugar and 3 tablespoons of the oil. Add the cabbage, lettuce, and pickles and toss. Season with salt and pepper to taste.
Heat a large skillet over medium-high heat. Add the remaining 1 tablespoon of oil, turn of the pan, then arrange the sliced dogs in a single layer. Sear them for a couple minutes on each side. Turning with tongs.
Mix everything in a bowl and serve.
** This I got from Rachel Ray, Tom LOVES it…it’s one of those sounds nasty but it’s not things! :) **
2 tablespoons cider vinegar
1 teaspoon sugar
4 tablespoons veggie oil
16 ounces shredded cabbage
1 hear of romaine lettuce, shredded
3 large pickles – chopped
Salt and pepper to taste
8 all beef hot dogs cut into 1 inch slices.
In a large bowl, combine the mustard, vinegar, sugar and 3 tablespoons of the oil. Add the cabbage, lettuce, and pickles and toss. Season with salt and pepper to taste.
Heat a large skillet over medium-high heat. Add the remaining 1 tablespoon of oil, turn of the pan, then arrange the sliced dogs in a single layer. Sear them for a couple minutes on each side. Turning with tongs.
Mix everything in a bowl and serve.
** This I got from Rachel Ray, Tom LOVES it…it’s one of those sounds nasty but it’s not things! :) **
Cheddar Crusted Chicken Breasts
4 boneless-skinless chicken breasts
1 cup salted pretzels
1 cup bread crumbs (I use Italian crumbs)
1 cup shredded sharp cheddar cheese
1 clove minced garlic
1 tablespoon fresh thyme, chopped
¼ teaspoon pepper
1 cup milk
1 tablespoon lemon juice
Heat oven to 375*
Spray a cookie sheet (I use my stone for this one) with PAM
In a medium bowl mix milk and lemon juice, set aside.
In a food processor chop pretzels, bread crumbs, cheese, thyme, garlic, and pepper until it’s a fine mix. Put into a medium bowl.
Take your chicken breast and dip to coat them 1st in the milk mixture then in the crumb mixture. Place on your baking sheet and bake for about 30 minutes or until the chicken is cooked thoroughly.
This is great served with mashed potatoes and steamed veggies.
1 cup salted pretzels
1 cup bread crumbs (I use Italian crumbs)
1 cup shredded sharp cheddar cheese
1 clove minced garlic
1 tablespoon fresh thyme, chopped
¼ teaspoon pepper
1 cup milk
1 tablespoon lemon juice
Heat oven to 375*
Spray a cookie sheet (I use my stone for this one) with PAM
In a medium bowl mix milk and lemon juice, set aside.
In a food processor chop pretzels, bread crumbs, cheese, thyme, garlic, and pepper until it’s a fine mix. Put into a medium bowl.
Take your chicken breast and dip to coat them 1st in the milk mixture then in the crumb mixture. Place on your baking sheet and bake for about 30 minutes or until the chicken is cooked thoroughly.
This is great served with mashed potatoes and steamed veggies.
Stuffed Cabbage Rolls
1 cup water
1 cup cooled brown rice
1 medium head of cabbage
2 eggs
1 pound lean ground beef
½ teaspoon salt
1 garlic clove minced
¼ teaspoon dried oregano leaves
¼ teaspoon pepper
15 ounces tomato sauce
¾ cup freshly grated Parmesan cheese
Heat oven to 375*. Spray a 9x13 glass pan with PAM.
In a large stock pot boil cabbage head until outer leaves are tender enough to remove. You may only get a couple leaves removed then have to put the head back in for a 3-4 minutes, that’s what I do. You’ll need about 6-8 leaves. At the bottom of the leave where it comes off the core is the thick steam part (I don’t know what it’s called…ha-ha) takes a knife and shave that thin so it’s easier to fold up.
In a large bowl, beat eggs, and stir in ground beef, garlic, salt, oregano, pepper and rice.
Decide how many rolls you want to make and fill them evenly, I usually make between 6-8 filling each leave with ½ - ¾ cups of mix. After you have spooned the filling in them roll up the leave tucking the ends to completely cover mixture. Place seam side down in baking dish. Pour tomato sauce over rolls and sprinkle with fresh parmesan cheese.
Cover tightly with foil and bake for 1 hour or until bubbly around the edges and cheese is melted on top and beef is thoroughly cooked.
1 cup cooled brown rice
1 medium head of cabbage
2 eggs
1 pound lean ground beef
½ teaspoon salt
1 garlic clove minced
¼ teaspoon dried oregano leaves
¼ teaspoon pepper
15 ounces tomato sauce
¾ cup freshly grated Parmesan cheese
Heat oven to 375*. Spray a 9x13 glass pan with PAM.
In a large stock pot boil cabbage head until outer leaves are tender enough to remove. You may only get a couple leaves removed then have to put the head back in for a 3-4 minutes, that’s what I do. You’ll need about 6-8 leaves. At the bottom of the leave where it comes off the core is the thick steam part (I don’t know what it’s called…ha-ha) takes a knife and shave that thin so it’s easier to fold up.
In a large bowl, beat eggs, and stir in ground beef, garlic, salt, oregano, pepper and rice.
Decide how many rolls you want to make and fill them evenly, I usually make between 6-8 filling each leave with ½ - ¾ cups of mix. After you have spooned the filling in them roll up the leave tucking the ends to completely cover mixture. Place seam side down in baking dish. Pour tomato sauce over rolls and sprinkle with fresh parmesan cheese.
Cover tightly with foil and bake for 1 hour or until bubbly around the edges and cheese is melted on top and beef is thoroughly cooked.
Chocolate-Peanut Butter Dessert
12 Oreo cookies, crushed (I put them in the food processer and chop ‘em up finely)
2 tablespoons butter, melted
½ cup creamy peanut butter
2 cups cold milk (I use whole)
2 packages (4oz each) Jello chocolate Instant pudding & pie filling
2 cups thawed Cool Whip, divided
2 tablespoons Hershey’s chocolate syrup
1/3 cup Reese’s Pieces candies
Mix crushed cookies with butter & peanut butter; press into the bottom of an 8 inch square pan.
In a large bowl mix milk & pudding until well blended. Stir in 1 cup of cool whip. Spread onto crust in the pan; top with the rest of your cool whip.
Refrigerate for 3 hours or until set. When you are ready to serve, squirt chocolate syrup on the stop (I do this in a side to side direction), then sprinkle with Reese’s Pieces.
Calzone Rolls - GREAT LUNCH!
1 ½ cups cottage cheese
½ cup Parmesan cheese
Salami – about ½ cup or as much as desired
4 slices of mozzarella cheese
4 Kaiser rolls – split
Pepper
Fresh Basil – chopped
Tomato – thinly sliced
Heat oven to 325*
Mix cottage cheese, parmesan cheese, salami, & pepper to taste.
Scoop out the rolls and fill them with the cheese mixture.
Divide mixture into 4 and fill rolls with mixture. Leave room for the tomato, basil and mozzarella on top of the rolls. Place the mozzarella, tomato, and a small amount of basil leaves on top of the cheese mixture inside the rolls. Top with some salt & pepper if desired.
Bake on a cookie sheet until cheese is melted. About 10 minutes.
½ cup Parmesan cheese
Salami – about ½ cup or as much as desired
4 slices of mozzarella cheese
4 Kaiser rolls – split
Pepper
Fresh Basil – chopped
Tomato – thinly sliced
Heat oven to 325*
Mix cottage cheese, parmesan cheese, salami, & pepper to taste.
Scoop out the rolls and fill them with the cheese mixture.
Divide mixture into 4 and fill rolls with mixture. Leave room for the tomato, basil and mozzarella on top of the rolls. Place the mozzarella, tomato, and a small amount of basil leaves on top of the cheese mixture inside the rolls. Top with some salt & pepper if desired.
Bake on a cookie sheet until cheese is melted. About 10 minutes.
Blueberry Muffins
1 ½ cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
¼ cup sugar
4 tablespoons unsalted butter, melted and cooled
1 large egg beaten
¾ cup plus 2 tablespoons milk
1 cup blueberries
Heat oven to 400*. Line a muffin pan with cups or spray.
Sift the flour, baking powder, and salt into a large bowl. Stir in the sugar. Whisk together the melted butter, egg and milk. Pour the wet ingredients over the dry and whisk until just blended – it will be lumpy, it’s ok.
Add the blueberries to the bowl and fold them in just enough to mix them in.
Fill the muffin cups evenly. Bake until golden brow, about 18-24 minutes. Immediately remove muffins from pan to a cookie cooling rack. If you’d like you can sprinkle with some coarse sugar when they are fresh out of the oven.
You can serve these babies warm or cool – they are great either way.
1 tablespoon baking powder
½ teaspoon salt
¼ cup sugar
4 tablespoons unsalted butter, melted and cooled
1 large egg beaten
¾ cup plus 2 tablespoons milk
1 cup blueberries
Heat oven to 400*. Line a muffin pan with cups or spray.
Sift the flour, baking powder, and salt into a large bowl. Stir in the sugar. Whisk together the melted butter, egg and milk. Pour the wet ingredients over the dry and whisk until just blended – it will be lumpy, it’s ok.
Add the blueberries to the bowl and fold them in just enough to mix them in.
Fill the muffin cups evenly. Bake until golden brow, about 18-24 minutes. Immediately remove muffins from pan to a cookie cooling rack. If you’d like you can sprinkle with some coarse sugar when they are fresh out of the oven.
You can serve these babies warm or cool – they are great either way.
Baked Potato Soup
4 large baking potatoes
2/3 cup flour
2/3 butter
¾ teaspoon salt
¼ teaspoon pepper
6 cups milk (I use whole milk)
1 cup (8oz) sour cream
10 bacon strips, cooked & crumbled
2 cups (8oz) shredded cheddar cheese
Ø Bake potatoes until tender; cool completely
Ø Peel & cube potatoes
Ø In large saucepan melt butter; stir in flour, salt & pepper until smooth. Gradually add milk. Bring to a boil; cook & stir for 2 minutes until sthickened. Remove from heat.
Ø Whisk in sour cream
Ø Add potatoes
Ø Top with bacon & cheese
2/3 cup flour
2/3 butter
¾ teaspoon salt
¼ teaspoon pepper
6 cups milk (I use whole milk)
1 cup (8oz) sour cream
10 bacon strips, cooked & crumbled
2 cups (8oz) shredded cheddar cheese
Ø Bake potatoes until tender; cool completely
Ø Peel & cube potatoes
Ø In large saucepan melt butter; stir in flour, salt & pepper until smooth. Gradually add milk. Bring to a boil; cook & stir for 2 minutes until sthickened. Remove from heat.
Ø Whisk in sour cream
Ø Add potatoes
Ø Top with bacon & cheese
No Knead Bread
(More of a dinner bread, not good for sandwich bread)
3 Cups all purpose flour
¼ tsp yeast
1 tsp salt
1 ½ cups water
Heat water to 105*-115* and dump in yeast, wait until it froths. Mix everything together in a large bowl. Cover and let rise for 5-12 hours. Heat oven to 425* Dump dough into well oiled bread pan (this just makes one loaf). Bake for 45-50 minutes, with a pan of water on bottom rack. Promptly dump cooked bread onto a cooling rack.
** With this recipe I have fun, I will put in different spices and herbs depending on what mood I’m in. Garlic, tyme, rosemary, Italian seasoning, etc. I also like to top it with fresh parmesan cheese before putting it in the oven. You can even mix in cubes of cheese! I love to put in bacon and cheddar cheese. Have fun with this one, it’s cheap and easy!
3 Cups all purpose flour
¼ tsp yeast
1 tsp salt
1 ½ cups water
Heat water to 105*-115* and dump in yeast, wait until it froths. Mix everything together in a large bowl. Cover and let rise for 5-12 hours. Heat oven to 425* Dump dough into well oiled bread pan (this just makes one loaf). Bake for 45-50 minutes, with a pan of water on bottom rack. Promptly dump cooked bread onto a cooling rack.
** With this recipe I have fun, I will put in different spices and herbs depending on what mood I’m in. Garlic, tyme, rosemary, Italian seasoning, etc. I also like to top it with fresh parmesan cheese before putting it in the oven. You can even mix in cubes of cheese! I love to put in bacon and cheddar cheese. Have fun with this one, it’s cheap and easy!
Cinnamon Raisin Bread
BREAD
1 1/2 cups milk (I use whole or 2%)
1 cup water
2 packages active dry yeast
3 eggs
1/2 cup white sugar
1 teaspoon salt
1/2 cup unsalted butter, melted
1 cup raisins (more or less to taste)
8 cups all purpose flour (you do NOT need bread flour here!)
CINNAMON MIX
1 cup white sugar
2 tablespoons milk
3 tablespoons ground cinnamon
2 tablespoons butter, melted
1. Warm milk in a small sauce pan on the stove until it just starts to bubble, stirring occasionally. 2. Remove from heat.
3. Let cool until lukewarm, about 120-125* (temps are very important when working with yeast, incase you didn't know...but you probably did)
4. Dissolve yeast in warm water (105-115*) and set aside until yeast is frothy, about 10 minutes or so. Then mix in eggs, sugar, butter salt, and raisins (stir in the cooled milk slowly so you don't cook the eggs.) Add the flour gradually to make a stiff dough.
5. Knead the dough on a lightly floured surface for a few minutes until smooth.
6. Place in a large, buttered, mixing bowl and turn to grease the surface of the dough.
7. Cover with a warm, damp cloth and let rise until doubled about 1 hour.
8. Roll out on lightly floured surface into a large rectangle about 1/2 inch thick.
9. Moisten the dough with 2 tablespoons milk and rub all over the dough with your hands.
10. Mix together 1 cup of sugar and 3 tablespoons cinnamon and sprinkle mixture evenly on top of the moistened dough. (it looks like too much...use it all!!!)
11. Roll up tightly (the long way)The roll should 3 inches in diameter.
12. Cut into 1/3rds and tuck under the ends and pinch the bottom together.
13. Place loaves into well greased loaf pans and grease tops of loaves.
14. Rise uncovered for about 1 hour.
15. Bake at 350* for 1/2 hour - 45 minutes.
16. Removed from oven and dump out of pans onto a cooling rack.
17. Take melted butter and brush on the top of loaves.
18. Allow about 20 minutes of cooling before slicing.
1 1/2 cups milk (I use whole or 2%)
1 cup water
2 packages active dry yeast
3 eggs
1/2 cup white sugar
1 teaspoon salt
1/2 cup unsalted butter, melted
1 cup raisins (more or less to taste)
8 cups all purpose flour (you do NOT need bread flour here!)
CINNAMON MIX
1 cup white sugar
2 tablespoons milk
3 tablespoons ground cinnamon
2 tablespoons butter, melted
1. Warm milk in a small sauce pan on the stove until it just starts to bubble, stirring occasionally. 2. Remove from heat.
3. Let cool until lukewarm, about 120-125* (temps are very important when working with yeast, incase you didn't know...but you probably did)
4. Dissolve yeast in warm water (105-115*) and set aside until yeast is frothy, about 10 minutes or so. Then mix in eggs, sugar, butter salt, and raisins (stir in the cooled milk slowly so you don't cook the eggs.) Add the flour gradually to make a stiff dough.
5. Knead the dough on a lightly floured surface for a few minutes until smooth.
6. Place in a large, buttered, mixing bowl and turn to grease the surface of the dough.
7. Cover with a warm, damp cloth and let rise until doubled about 1 hour.
8. Roll out on lightly floured surface into a large rectangle about 1/2 inch thick.
9. Moisten the dough with 2 tablespoons milk and rub all over the dough with your hands.
10. Mix together 1 cup of sugar and 3 tablespoons cinnamon and sprinkle mixture evenly on top of the moistened dough. (it looks like too much...use it all!!!)
11. Roll up tightly (the long way)The roll should 3 inches in diameter.
12. Cut into 1/3rds and tuck under the ends and pinch the bottom together.
13. Place loaves into well greased loaf pans and grease tops of loaves.
14. Rise uncovered for about 1 hour.
15. Bake at 350* for 1/2 hour - 45 minutes.
16. Removed from oven and dump out of pans onto a cooling rack.
17. Take melted butter and brush on the top of loaves.
18. Allow about 20 minutes of cooling before slicing.
Beef or Pork Stew
2 pounds boneless beef or pork shoulder roast cut into 1 – 2 inch cubed pieces
1 tablespoon veggie oil
Few dashes of salt & pepper
1 – 2 (depending on your taste) clove garlic, minced
8 – 10 partially peeled red potatoes, cut up in chunks (about 4 cups)
2 cups baby carrots, cut length-wise
2 tablespoons BBQ sauce (I use Sweet Baby Rays Original)
½ teaspoon dried rosemary leaves
¼ teaspoon ground sage
1 ½ cups green beans (fresh or frozen)
12-16 ounces of either beef or pork gravy (you can buy a can or make your own from the drippings of the mean, your choice)
In a large skillet, heat oil. Add meat and garlic and sprinkle with salt and pepper. Cooke about 5 minutes, stirring frequently, until browned.
In a crock pot dump in your mean and juices from the skillet and everything else EXCEPT the green beans, mix with a wooden spoon.
Cover; cook on low for 7-8 hours.
About 20 minutes before serving stir in thawed green beans and increase your setting to high. After about 15-20 minutes check to make sure your beans are tender and warm, then serve….WALL-A DINNER!
***If your roast is frozen you can throw it in the crock pot with everything for about 10-12 hours on low and when you go to add your beans take out the roast put it on a platter and cut it up, then return to the crock-pot. I do this when I forget to take it out of the freezer, of course then you don’t use the skillet, and just put the garlic and salt & pepper in the crock pot with the roast from the get go. ***
1 tablespoon veggie oil
Few dashes of salt & pepper
1 – 2 (depending on your taste) clove garlic, minced
8 – 10 partially peeled red potatoes, cut up in chunks (about 4 cups)
2 cups baby carrots, cut length-wise
2 tablespoons BBQ sauce (I use Sweet Baby Rays Original)
½ teaspoon dried rosemary leaves
¼ teaspoon ground sage
1 ½ cups green beans (fresh or frozen)
12-16 ounces of either beef or pork gravy (you can buy a can or make your own from the drippings of the mean, your choice)
In a large skillet, heat oil. Add meat and garlic and sprinkle with salt and pepper. Cooke about 5 minutes, stirring frequently, until browned.
In a crock pot dump in your mean and juices from the skillet and everything else EXCEPT the green beans, mix with a wooden spoon.
Cover; cook on low for 7-8 hours.
About 20 minutes before serving stir in thawed green beans and increase your setting to high. After about 15-20 minutes check to make sure your beans are tender and warm, then serve….WALL-A DINNER!
***If your roast is frozen you can throw it in the crock pot with everything for about 10-12 hours on low and when you go to add your beans take out the roast put it on a platter and cut it up, then return to the crock-pot. I do this when I forget to take it out of the freezer, of course then you don’t use the skillet, and just put the garlic and salt & pepper in the crock pot with the roast from the get go. ***
Wednesday, November 18, 2009
Broccoli Cheddar Soup
16 oz frozen broccoli (can also use broccoli/cauliflower mix)
2 cups boiling water
½ cup butter
½ cup flour
6 cups milk
4 chicken bouillon cubes
¾ tsp pepper
8oz jar processed cheese
Add broccoli to water, bring to a boil again. Reduce heat. Cover. Simmer for 5 minutes. Turn off stove top. In a large pot melt butter and stir in flour until smooth. Cook for 1 minute. Stir constantly. Stir in milk gradually add bouillon. Cover over medium heat stirring constantly until thick. Add undrained broccoli and pepper. Simmer 20 min (this is when you can add it to the crock pot) Stir in cheese (I’d do that the last ½ hour before eating…for best…but you can do it at this point too.) Stir until blended. Simmer about 10 minutes.
Recipe complements of: Robin
2 cups boiling water
½ cup butter
½ cup flour
6 cups milk
4 chicken bouillon cubes
¾ tsp pepper
8oz jar processed cheese
Add broccoli to water, bring to a boil again. Reduce heat. Cover. Simmer for 5 minutes. Turn off stove top. In a large pot melt butter and stir in flour until smooth. Cook for 1 minute. Stir constantly. Stir in milk gradually add bouillon. Cover over medium heat stirring constantly until thick. Add undrained broccoli and pepper. Simmer 20 min (this is when you can add it to the crock pot) Stir in cheese (I’d do that the last ½ hour before eating…for best…but you can do it at this point too.) Stir until blended. Simmer about 10 minutes.
Recipe complements of: Robin
Pumpkin Bars with Frosting
2 cups flour
2 cups sugar
2 tsp baking powder
1 tsp baking soda
½ cup chopped nuts (I use walnuts)
¾ cup oil
4 eggs
2 tsp cinnamon
16 oz can pumpkin
FROSTING
3oz cream cheese (I use reduced fat)
1 ½ tsp vanilla
2 cups powdered sugar
1 tsp milk (I use whole milk)
Heat oven to 350*
Combine all ingredients and mix until well blended. Pour batter into a well greased 9x13 glass dish.
Bake at 350* 30-40 minutes until middle is done – check the middle with a tooth pick to make sure it’s done.
Beat all frosting ingredients until smooth. Frost when partially cooled.
CHILI
1 pound ground beef
1 large onion – chopped
1 green pepper- chopped
2 cans dark kidney beans (drained)
2 can light kidney beans (drained)
2 cups tomatoes (can of crushed)
8 oz seasoned tomato sauce
1 – 1 ½ teaspoon chili powder
1 ½ tsp salt
Pepper – to taste
1 bay leaf
Dash paprika
TOPPINGS
Jalapeños
Sour cream
Shredded cheese
Brown meat, onion and green pepper.
Add beans, tomatoes, tomato sauce, bay leaf & seasonings.
Bring to a boil & simmer –after hot put in a crock pot (slow cooker) on low for hours.
Serves 2-4 people
1 large onion – chopped
1 green pepper- chopped
2 cans dark kidney beans (drained)
2 can light kidney beans (drained)
2 cups tomatoes (can of crushed)
8 oz seasoned tomato sauce
1 – 1 ½ teaspoon chili powder
1 ½ tsp salt
Pepper – to taste
1 bay leaf
Dash paprika
TOPPINGS
Jalapeños
Sour cream
Shredded cheese
Brown meat, onion and green pepper.
Add beans, tomatoes, tomato sauce, bay leaf & seasonings.
Bring to a boil & simmer –after hot put in a crock pot (slow cooker) on low for hours.
Serves 2-4 people
Individual Beef Wellingtons
One 11 x 17 inch sheet of frozen puff pastry, defrosted
1 tablespoon olive oil (or one turn of your pan)
1 tablespoon unsalted butter
½ pound button mushrooms, stemmed and finely chopped
1 tablespoon fresh thyme
Coarse salt and freshly ground pepper
¼ cup dry sherry
1 clove garlic, minced
4 filet mignon steaks, cut into 1 inch thick chunks (about 5 oz each)
1 large egg lightly beaten with a splash of water
Pre-heat oven to 425*.
Heat a small skillet over medium heat. Add 1 tablespoon oil and the butter. When the butter melts add the mushrooms, garlic and thyme. Cook for about 4 minutes then season with salt and pepper; add the sherry. Cook off the liquid until dry, about 1 minutes. Remove from the heat, let cool.
Heat a large nonstick skillet over high heat. Drizzle oil over the meat to lightly coat it on both sides. Place the meat in the hot skillet and sear to caramelize, 2 minutes on each side. (Don’t move the meat while cooking it.) Remove the meat after 4 minutes of cooking and cool completely. Pat the steaks dry and season with salt and pepper just before wrapping in the dough.
Cut the mushroom mix evenly into 4 portions. Cover a baking sheet with parchment paper. Open the puff pastry dough on the parchment paper. Quarter the dough with a sharp knife. On 1 rectangle, ¼ the mushroom mix , top with beef.. Brush the edges of the dough with egg wash. Wrap the dough up and over the meat, sealing it with the egg wash and tucking in the ends as you would a wrapped present. Repeat and arrange the 4 wellingtons on a baking sheet (I use a stone) Brush the completed Wellingtons with egg wash and bake until golden, 12 to 15 minutes. Remove the meat from the oven and let rest for 5 minutes before serving.
Chicken Saltimbocca
4 boneless skinless chicken breasts
½ cup all-purpose flour
2 tablespoons freshly grated Parmesan cheese
1 teaspoon Italian seasoning
½ teaspoon salt
2 tablespoons olive oil
4 slices prosciutto
4 slices mozzarella cheese
1 teaspoon chopped fresh sage leaves
¾ cup healthy request chicken broth
1 tablespoon butter
Put chicken between 2 pieces of wax paper and pound thin. In a shallow dish, mix flour, Parmesan cheese, Italian seasoning and salt. Coat chicken with flour mixture; shake off excess flour.
In a 12 in skillet heat oil over heat. Add chicken; cook about 10 minutes, turning once until browned on outside and no longer pink in the center. Top each breast with 1 slice prosciutto and 1 slice mozzarella cheese. Cover skillet tightly; cook about 2-3 minutes until cheese is melted. Sprinkle sage over top. Remove chicken from skillet to serving dish; cover loosely with foil; being careful not to let it touch the cheese.
Increase heat to high. Add broth to skillet. Heat to boiling, scraping up any browned bits from the bottom of the skillet. Boil about 2 minutes or until broth is reduced to about ¼ cup. Remove from heat; beat in butter and spoon over chicken.
½ cup all-purpose flour
2 tablespoons freshly grated Parmesan cheese
1 teaspoon Italian seasoning
½ teaspoon salt
2 tablespoons olive oil
4 slices prosciutto
4 slices mozzarella cheese
1 teaspoon chopped fresh sage leaves
¾ cup healthy request chicken broth
1 tablespoon butter
Put chicken between 2 pieces of wax paper and pound thin. In a shallow dish, mix flour, Parmesan cheese, Italian seasoning and salt. Coat chicken with flour mixture; shake off excess flour.
In a 12 in skillet heat oil over heat. Add chicken; cook about 10 minutes, turning once until browned on outside and no longer pink in the center. Top each breast with 1 slice prosciutto and 1 slice mozzarella cheese. Cover skillet tightly; cook about 2-3 minutes until cheese is melted. Sprinkle sage over top. Remove chicken from skillet to serving dish; cover loosely with foil; being careful not to let it touch the cheese.
Increase heat to high. Add broth to skillet. Heat to boiling, scraping up any browned bits from the bottom of the skillet. Boil about 2 minutes or until broth is reduced to about ¼ cup. Remove from heat; beat in butter and spoon over chicken.
Chicken Pot Pie
375 degrees, 30-40 minutes
2 pie dough sheets (you can make them our buy Pillsbury)
Diced grilled/cooked chicken (enough to fill the bottom of the dish (1 – 1 ½ cups) - I use 4 boneless/skinless chicken thighs that I cook in the crock pot for 6-8 hours.
12 oz thawed veggies of your choice (I used carrots, broccoli, cauliflower)
1 can cream of chicken with herbs soup
1/2 cup of milk mixed with 1 heaping tsp of flour (mix well)
Lay a pie dough sheet in a pie dish with no grease on the bottom.
Heat milk on stove and whisk in flour and stir just until thickened.
Layer in diced chicken, veggies and the milk/flour mix on top & the cream of chicken soup on top of that.
Place the second dough sheet over the top. Fold edges over like a pie and push together with a fork. Cut 3-4 slits in the top pie crust to allow for venting. Brush the top with egg/water mixture.
Cover edges with foil to prevent over browning in the oven. It’s a good idea to put a cookie sheet under the pie dish when cooking in case you have any boiling over out of the pie…that way you don’t have a mess to clean up! Bake for 30-40 minutes or until golden brown.
**You can also make small individual pies but using small oven save bowls and cutting the pie crusts to size**
2 pie dough sheets (you can make them our buy Pillsbury)
Diced grilled/cooked chicken (enough to fill the bottom of the dish (1 – 1 ½ cups) - I use 4 boneless/skinless chicken thighs that I cook in the crock pot for 6-8 hours.
12 oz thawed veggies of your choice (I used carrots, broccoli, cauliflower)
1 can cream of chicken with herbs soup
1/2 cup of milk mixed with 1 heaping tsp of flour (mix well)
Lay a pie dough sheet in a pie dish with no grease on the bottom.
Heat milk on stove and whisk in flour and stir just until thickened.
Layer in diced chicken, veggies and the milk/flour mix on top & the cream of chicken soup on top of that.
Place the second dough sheet over the top. Fold edges over like a pie and push together with a fork. Cut 3-4 slits in the top pie crust to allow for venting. Brush the top with egg/water mixture.
Cover edges with foil to prevent over browning in the oven. It’s a good idea to put a cookie sheet under the pie dish when cooking in case you have any boiling over out of the pie…that way you don’t have a mess to clean up! Bake for 30-40 minutes or until golden brown.
**You can also make small individual pies but using small oven save bowls and cutting the pie crusts to size**
Chicken Parmesan in Garlic Sage Butter Sauce
1 pound linguine (cooked)
1 stick butter
8-10 fresh sage leaves
2-3 cloves garlic minced
Handful of fresh parmesan cheese
3-4 boneless skinless chicken breasts
2 eggs (whisked and mixed with a splash of water)
Bread crumbs (you can add spices to flavor them)
Dip chicken in egg wash then in the breading. Bake chicken until done, set aside.
While the chicken is baking, mince the garlic and put in a 12 inch skillet. Mince up the sage leaves and also put in the skillet.
During the last 15 minutes of the baking boil the pasta in a large pot.
In the 12 inch skillet melt butter over very low heat with the garlic and sage in it.
When the pasta is done, drain and put in the skillet and toss the pasta in the butter sauce with tongs to coat.
Arrange the chicken on top of the pasta and sprinkle cheese on top.
WALL-A CHICKEN DINNER!!
1 stick butter
8-10 fresh sage leaves
2-3 cloves garlic minced
Handful of fresh parmesan cheese
3-4 boneless skinless chicken breasts
2 eggs (whisked and mixed with a splash of water)
Bread crumbs (you can add spices to flavor them)
Dip chicken in egg wash then in the breading. Bake chicken until done, set aside.
While the chicken is baking, mince the garlic and put in a 12 inch skillet. Mince up the sage leaves and also put in the skillet.
During the last 15 minutes of the baking boil the pasta in a large pot.
In the 12 inch skillet melt butter over very low heat with the garlic and sage in it.
When the pasta is done, drain and put in the skillet and toss the pasta in the butter sauce with tongs to coat.
Arrange the chicken on top of the pasta and sprinkle cheese on top.
WALL-A CHICKEN DINNER!!
Bread
2 cups warm water (105*-115*)
2/3 cup white sugar
1 pkg dry active yeast
1 1/2 teaspoons salt
1/4 cup veggie oil
6 cups bread flour*
1. In large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast is frothy.
2. Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough ona lightly floured surface until smooth.
3. Place in a well oiled bowl, and turn to coat dough. Cover with a damp cloth.
4. Allow to rise, double in size about 45 minutes.
5. Punch down dough and knead again for another few minutes. Cut ball in 1/2 and shape into loaves. Place in well oiled loaf pans. Allow to rise again with a damp cloth covering dough. (if using all white bread flour this takes about 2-3 hours, if mixing in wheat flour it takes 4-7 hours depending on how much you use)
6. When loaves are doubled cut a slit down the center of dough with a bread knife (this will prevent spitting along the side of a loaf as it bakes) then brush with either oil or butter.
7. Bake at 400* for 30 minutes. Put a pie pan full of water on bottom rack of oven - this will keep the bread moist and prevent it from getting dry and crumbling when cooled.
8. When you pull it out of the oven dump it on a cooling rack right away.
9. Allow to cool 5-10 minutes before cutting.*I like to make wheat bread instead of white bread, so I will use 5 cups of bread flour and then 1 cups of whole wheat flour. This makes it a light wheat bread, however when using wheat flour it does take longer to rise because it's heavier.
2/3 cup white sugar
1 pkg dry active yeast
1 1/2 teaspoons salt
1/4 cup veggie oil
6 cups bread flour*
1. In large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast is frothy.
2. Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough ona lightly floured surface until smooth.
3. Place in a well oiled bowl, and turn to coat dough. Cover with a damp cloth.
4. Allow to rise, double in size about 45 minutes.
5. Punch down dough and knead again for another few minutes. Cut ball in 1/2 and shape into loaves. Place in well oiled loaf pans. Allow to rise again with a damp cloth covering dough. (if using all white bread flour this takes about 2-3 hours, if mixing in wheat flour it takes 4-7 hours depending on how much you use)
6. When loaves are doubled cut a slit down the center of dough with a bread knife (this will prevent spitting along the side of a loaf as it bakes) then brush with either oil or butter.
7. Bake at 400* for 30 minutes. Put a pie pan full of water on bottom rack of oven - this will keep the bread moist and prevent it from getting dry and crumbling when cooled.
8. When you pull it out of the oven dump it on a cooling rack right away.
9. Allow to cool 5-10 minutes before cutting.*I like to make wheat bread instead of white bread, so I will use 5 cups of bread flour and then 1 cups of whole wheat flour. This makes it a light wheat bread, however when using wheat flour it does take longer to rise because it's heavier.
Pretzels & Pretzel Dogs
Pretzels & Pretzel Dogs
1 ½ cups warm water (105-115*)
1 pkg yeast
3 - 4 tablespoons brown sugar
1 1/8 teaspoon salt
1 cup bread flour
3 cups regular flour
2 cups warm water
2 tablespoons baking soda
4 tablespoons melted butter (if you use sweet butter it will taste better)
Put 1 ½ cups water in bowl and dissolve yeast in it. Stir in sugar & salt until dissolved; add flour and knead dough until smooth and elastic. Let rise in a greased bowl for at least ½ hour.
Heat oven to 450*
While dough is rising, prepare a baking soda water bath with 2 cups warm water and 2 Tbsp baking soda. Be certain to stir often. After dough has risen, pinch off pieces to either shape into a pretzel or wrap around a hotdog. Dip the pretzel or wrapped hotdog in the water bath and place on an oiled cookie sheet. (I use stoneware for this one.) After all dogs or pretzels are on the sheet cover with cloth and let rise for 10-30 minutes.
Brush pretzels or wrapped hotdogs with melted butter.
Bake pretzels for 10 minutes and pretzel dogs 15-17 minutes.
*** If you are making pretzels you can dip them in melted butter when they come out and dip them in a bowl of cinnamon sugar mix, or you can dip them in butter and crushed almonds…or anything of your choice. The crushed almond ones goes good with melted caramel. ***
1 ½ cups warm water (105-115*)
1 pkg yeast
3 - 4 tablespoons brown sugar
1 1/8 teaspoon salt
1 cup bread flour
3 cups regular flour
2 cups warm water
2 tablespoons baking soda
4 tablespoons melted butter (if you use sweet butter it will taste better)
Put 1 ½ cups water in bowl and dissolve yeast in it. Stir in sugar & salt until dissolved; add flour and knead dough until smooth and elastic. Let rise in a greased bowl for at least ½ hour.
Heat oven to 450*
While dough is rising, prepare a baking soda water bath with 2 cups warm water and 2 Tbsp baking soda. Be certain to stir often. After dough has risen, pinch off pieces to either shape into a pretzel or wrap around a hotdog. Dip the pretzel or wrapped hotdog in the water bath and place on an oiled cookie sheet. (I use stoneware for this one.) After all dogs or pretzels are on the sheet cover with cloth and let rise for 10-30 minutes.
Brush pretzels or wrapped hotdogs with melted butter.
Bake pretzels for 10 minutes and pretzel dogs 15-17 minutes.
*** If you are making pretzels you can dip them in melted butter when they come out and dip them in a bowl of cinnamon sugar mix, or you can dip them in butter and crushed almonds…or anything of your choice. The crushed almond ones goes good with melted caramel. ***
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