Monday, February 8, 2016

Potato, Egg and Cheese Waffles

I am teaching a class at my old school one morning a week--on life skills.  We talked about easy breakfasts and had fun using the waffle iron.  Everyone loved these.  We did double the recipe.

Potato, Egg and Cheese Waffles

Makes 2 waffles

1 1/3 cup of Simply Potatoes  Southwest Style Hash Browns
1 egg
3 pieces of pre cooked bacon, diced
1/8 cup of shredded cheese (or more if desired)
Salt and pepper to taste

  1. Preheat waffle iron.
  2. In mixing bowl, combine potatoes, egg, bacon, cheese and salt and pepper.
  3. Spray waffle iron with non-stick cooking oil.  Split potato mixture between two waffle wells.  
  4. Let waffles cook about 5 minutes or until they're golden brown and cooked through.

Serve warm and enjoy!

Sunday, February 7, 2016

Sourdough Pumpkin Chocolate Chip Bread

I had some fed sourdough I needed to use and thought this recipe would be good.  I took it to school for the teachers and sent a loaf to work with Jenna.  Very good.
Sourdough Pumpkin Chocolate Chip Bread

Yields: 2 loaves

3 1/2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons salt
2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1 3/4 cups (15-ounce can) pumpkin puree (not pumpkin pie filling)
1 cup vegetable oil
3 cups granulated sugar
4 large eggs, beaten
1 teaspoon pure vanilla extract
1 cup Sourdough Starter(recently fed)
1 1/2 cups (12-ounce bag) semisweet chocolate chips

Generously grease two (2) 9x5-inch loaf pans.

In a medium bowl, sift together the flour, baking soda, salt, cinnamon, nutmeg, and allspice; set aside.

In a large bowl of your mixer, combine pumpkin puree and vegetable oil. Add sugar and eggs to combine. Then add vanilla extract until blended. Using a rubber spatula, stir in the sourdough starter and chocolate chips. Add the flour mixture and stir until just blended. Do not over mix.

Pour batter into prepared loaf pans; set the filled loaf pan aside for 15 to 20 minutes. This is not your usual sourdough bread recipe where you let the dough rise until doubled. You only let it rest for approximately 20 minutes.

Preheat oven to 350 degrees F. Adjust oven rack to middle position.

Bake approximately 60 to 70 minutes (rotating the pans halfway through the baking time) or until a toothpick inserted in the center comes out clean. NOTE: Be sure and poke the toothpick already to the center of the loaf. Remove from oven and cool on a wire rack 10 minutes; remove from pan. Cool completely before slicing.

Makes 2 loaves.

Saturday, February 6, 2016

Slow Cooker Beef Enchilada Soup

I made this on a Saturday that was quite cold here.  I served it with tortilla chips and didn't make the strips this time.  Don had 2 bowls!
Slow Cooker Beef Enchilada Soup

1 pound ground beef
12 oz enchilada sauce
2 cups beef broth
14 oz can diced tomatoes, drained
1 cup frozen corn
2 oz cream cheese
1 teaspoon chili powder
½ teaspoon salt
For tortilla strips:
4-6 corn tortillas
1 tablespoon olive oil
1 teaspoon garlic powder

Brown ground beef and drain any excess fat.  Add to crockpot.  Add remaining soup ingredients to crockpot.

Cook on low for 6-8 hours or high for 3-4 hours.
For tortilla strips:

Heat oven to 450 degrees.

Cut tortillas into small strips and then cut the strips in half.  Toss with olive oil and garlic powder.

Place on baking sheet and bake for 6-8 minutes until crispy and starting to brown.

Serve soup with a few tortilla strips and cheese or sour cream as desired

Friday, February 5, 2016

Snickers Snack Cups

I made these for a quick snack.  It is always good to read the recipe carefully before starting......I ended up using the whole bag of caramel bits, so had to use another bag of milk chocolate chips.  I also used a mini muffin pan and got 24 'bites'.  Very good.
Snickers Snack Cups

12 oz. Milk Chocolate Chips
1 Cup Caramel Bits
1 Tbsp. Water
1⁄2 Cup Roasted Salted Peanuts, chopped
12 Muffin liners

Place muffin liners into a muffin tin. Beth used mini muffin tin and got 24.

In a microwave safe bowl melt the Chocolate chips on high in 30 second increments stirring after each until smooth.

Spoon about 2 teaspoons of melted chocolate into the bottom of each muffin liner.
In a separate microwave safe bowl melt the Caramel bits and Water in 30 second increments stirring after each until smooth. Stir in the chopped peanuts.

Spoon about a tablespoon of the Caramel mixture into each cup.

If needed reheat the Chocolate to melt and spoon enough to cover the caramel and peanuts, about 2 teaspoons to a tablespoon.

Let cool and set. If they don’t firm up place in the refrigerator for 10‐15 minutes.

***Beth doubled everything but the peanuts.

Thursday, February 4, 2016

Homemade Biscoff Cookies

These are my father in laws favorite cookie. I decided to make them and take him some. Everyone who tried them thought they tasted like the real thing.

Homemade Biscoff Cookies

2 cups all- purpose flour
1 tbsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp ground allspice
1/4 tsp ground cloves
1/2 tsp salt
1/2 tsp baking soda
1 cup butter (2 sticks) room temperature
1/2 cup granulated sugar
1/4 cup firmly packed brown sugar
1 tsp vanilla extract

Preheat oven to 350 degrees
In mixer bowl cream butter, sugar and brown sugar together on low.  Add vanilla extract.

Slowly add flour, spices, salt, baking soda; beat until well combined.  Roll out dough to 1/4 inch thickness.

Use cookie cutters to cut your cookies into your desired shapes

Use a thin spatula to transfer to baking sheet placing 1" apart (they will puff and spread slightly)
(if you have trouble rolling the dough - chill it for about 30-60 minutes and try again)

Bake in preheated oven for 13-16 minutes.

Transfer to wire rack to cool before serving - this is important as they will crisp and set as they cool.

Wednesday, February 3, 2016

Bite-Sized Brown Butter Chocolate Chip Cookies

Kathleen made these one afternoon while I was gone.  They are delicious!
Bite-Sized Brown Butter Chocolate Chip Cookies
Yield: 4 dozen mini chocolate chip cookies

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon flaky sea salt
2 sticks (16 tablespoons; 8 ounces) unsalted butter
1 cup + 2 tablespoons dark brown sugar
1/2 cup granulated sugar
3 teaspoons vanilla
2 large eggs, at room temperature
2 1/2 cups mini chocolate chips (Beth used 3/4 cup of mini chocolate chips and 3/4 cup of toffee bits)

Preheat oven to 350 degrees (F). Line 2 large baking sheets with parchment paper; set aside.

In a medium-sized bowl whisk together the flour, baking soda, and sea salt; set aside.

Place one stick of butter in a small sauce pan over medium-high heat and cook for about 3 minutes – stirring almost constantly – or until the butter has browned. Remove from heat and stir in remaining stick of butter; whisk until completely smooth. Pour the hot butter into a heat proof bowl, then place the bowl in the refrigerator or freezer and bring the butter back to room temperature. *You’ll know the butter is at room temperature when you press a finger into the top and it makes a slight indentation.

Once the butter is at room temperature…
Add the sugars and the vanilla to the browned butter and beat on medium-speed until light and fluffy; about 2 minutes (you may use a stand mixer/ handheld mixer to help if you have one). Add the eggs and beat quickly – for only about 30 seconds – until they’re just combined; scrape down the sides of the bowl with a rubber spatula. Let the mixture rest for 5 minutes, then beat the eggs for another 30-45 seconds. Gently fold in the flour mixture with a wooden spoon, stirring only until the flour begins to disappear. Fold in the mini chocolate chips.

Roll scant tablespoon sized balls of dough between your palms to form a ball, then place on prepared sheet (make sure to leave a little bit of room in between each cookie for inevitable spreading). Continue this process until all the dough has been rolled. Place baking sheets, one at a time, in preheated oven and bake for 7-8 minutes, or until golden at the edges but still soft in the middle.

Let cookies cool for 15 minutes on the sheet before transferring to a wire wrack to cool completely.

Tuesday, February 2, 2016

1 point Weight Watchers Cornbread

These were made to go with the Vegetarian Chili from yesterday's post.  Easy and yummy!
1 Point Weight Watchers Cornbread

1 can creamed corn
2 egg whites
1 cup self-rising flour

Preheat oven to 400 degrees. Combine all ingredients until moist. Pour into muffin cups sprayed with nonstick Pam (spray the liners if you're using them). Fill about 3/4 full. Bake 15 minutes.

Makes 12 muffins.