Monday, October 31, 2011

Carribean Beef and Potatoes

I love easy recipes that can be thrown together as you are walking out the door. This is even better since it uses a CROCKPOT! The round steak turned out so tender in this recipe! I thought it would turn out to be a stew like consistency, but it really was beef and potatoes! Loved it.  Picture is before cooking....forgot to take one after!

Caribbean Beef and Potatoes
Elizabeth Claire Ulrich

3 Tbsp. Caribbean jerk marinade(Beth used Lawry's Hawaiian marinade)
1-1/2 lbs. round steak
4 potatoes, cut into chunks
1/3 cup flour
14 oz. can diced tomatoes, undrained

Trim excess fat from round steak and cut into 1" pieces. Combine
marinade and beef in a large glass dish and stir to coat. Let stand for
15-30 minutes. Place potatoes in crockpot. Add flour to marinade/beef
mixture, mix to coat, and place on top of potatoes. Add undrained
tomatoes. Cover and cook on low for 8-9 hours until beef and potatoes
are tender.





Sunday, October 30, 2011

Flat Pasta with Creamy Corn

Kathleen found this recipe and made it one day while I was gone. She LOVED it. Her changes are in () in the recipe. She ate this for her lunches one week and said she will make it again. We discovered we LOVE edamame....who knew? I grew up pulling weeds in the soybean fields near our house, but never would have thought we would eat them someday!
Flat Pasta with Creamy Corn
RachelRay.com

6 ears corn on the cob, husked (We used frozen corn and added a bit of water)
2 tablespoons EVOO – Extra Virgin Olive Oil
1/4 pound pancetta or lean, center-cut bacon, finely chopped
1 Fresno chili pepper, seeded and finely chopped or 1/2 small sweet red bell pepper, finely chopped
2 tablespoons chopped thyme (I forgot to add this...)
1 small red onion, very finely chopped
3 to 4 cloves garlic, finely chopped
1 cup shelled fava beans (when available - remove from pod, parboil 5 minutes in shell) or defrosted shelled edamame or lima beans * We used Edamame that hadn't been steamed, I would have preferred them cooked.
1/2 cup dry white wine or chicken stock
3 tablespoons butter
1 pound egg tagliatelle, Del Verde brand or other wide-cut pasta
1/2 cup flat-leaf parsley, finely chopped (We didn't have any in the house..)
Grated Parmigiana-Reggiano or Pecorino Romano, for topping

Into a large bowl, scrape corn off the cobs as well as the cobs themselves for their sweet, starchy juices.  Heat a large skillet over medium heat and bring a large pot of water to a boil for the pasta.
Add EVOO to the hot skillet and add pancetta or bacon. Cook to render fat and crisp, 3-4 minutes. Add corn and juices, and stir to combine. Season with salt and pepper, and cook corn 3-4 minutes. Add peppers, onions and garlic; stir 5 minutes more. Add fava, edamame or lima beans and deglaze pan with wine or stock. Stir in butter and reduce heat to low.  Add Parmesan cheese and parsley right before serving.

Saturday, October 29, 2011

Oreo Marshallow brownies

These were very rich and very yummy. I had seen this recipe and bought the chocolate marshmallows thinking this was what the recipe called for. It called for something else, but I used what I bought and everyone liked these. They are gooey, so you will need to eat them with a fork! Warm, is the preferred way!

Oreo Marshmallow Brownies
http://insidebrucrewlife.blogspot.com/
1 brownie mix
16 oreos, broken in quarters
1 c. marshmallow fluff
1 bag Kraft jet puffed chocolate covered mallow bites, frozen(we used choc mallows--see picture)
4 crushed oreos

Preheat oven to 350*. Mix up brownie mix using the 2 egg directions. Spread 1/2 the batter in greased 9 x 13 baking pan. Place quartered oreos on top of the batter. Drop fluff by spoonfuls on top of oreos. Toss half the chocolate covered marshmallows on the batter. Drop spoonfuls of the rest of the brownie batter on top and carefully spread it out. It is ok if the marshmallow isn't covered all the way. Sprinkle the top with the crushed oreo crumbs and the rest of the chocolate covered marshmallows. Bake for 25 minutes. Cool and consume!

Friday, October 28, 2011

Carrot Casserole

We haven't made this recipe in years. I was trying to come up with a different color vegetable for a dinner we were having. We make this with broccoli more often, but I like the carrots for a change. Dennis John was the one who 'introduced' us to making this with carrots about 23 years ago!
Carrot Casserole
Dennis John

4-6 cups carrots, cut into coins and cooked slightly
Velveeta cheese, sliced
1 stick butter
2 sleeves Ritz crackers

Cook carrots.  Melt butter and add crushed crackers to the butter.  Layer in a casserole dish starting with cracker crumbs.  Add carrots and then top with Velveeta.  I like to do at least 3 layers and end with cracker crumbs on top.  Bake at 350 for 30 minutes or cook in microwave for 10 minutes.

Thursday, October 27, 2011

Enchiladas for crockpot

This was a nice and tasty crockpot recipe. We like flour tortillas, so that was what we used to make this. We all liked this recipe.
Enchiladas for crockpot


1-2 lbs lean ground beef
salt, pepper, seasoning to taste
1 can cream of chicken soup
1 can cream of mushroom

1 large white onion, chopped

16 oz of picante salsa

2 cups Mexican cheese, shredded (blend of cheeses)

12 corn or flour tortillas, cut or tear into quarters


Brown ground meat with chopped onion add salt, pepper, garlic or other seasoning; brown and drain
Combine both soups and salsa in a bowl.


Layer in crockpot-
1st layer 1/3 meat, 1/3 soup mixture, sprinkle cheese to cover, then a layer of tortillas
  Repeat layers and top with cheese.  Cook on low for 6-7 hours.1 can cream of mushroom
1 large white onion, chopped
16 oz of picante salsa
2 cups Mexican cheese, shredded (blend of cheeses)
12 corn or flour tortillas, cut or tear into quarters
Instructions

Brown ground meat with chopped onion add salt, pepper, garlic or other seasoning; brown and drain
Combine both soups and salsa in a bowl
Layer in crockpot-
1st layer 1/3 meat, 1/3 soup mixture, sprinkle cheese to cover, then a layer of tortillas
Repeat layers and top with cheese
Bottom of Form


Wednesday, October 26, 2011

Best Beef and Noodles Ever

My family LOVED this recipe. I started out following the original recipe and then adapted it to fit what we would like. I made half the recipe and it was perfect for 3 of us. We will make this again and again. We made sure to take some when we went to see Jenna and she loved it too!

Best Beef and Noodles Ever

adapted from Tammy Brady Keller

3 lbs stew meat
2 sticks butter
2 pkgs onion soup mix
3 cans beef broth
2 cans french onion soup

Mix all ingredients together and cook on low all day---for 8 hours.  Add 2 cans of cream of mushroom soup about 1 hour before serving.  Boil a package of egg noodles and add to the beef mixture just before serving. 
These beef and noodles are so simple and so delicious! Even the picky eaters love them and they are delicious! The beef is butter tender!

Tuesday, October 25, 2011

Creamy Crockpot Potatoes

Another great crockpot side dish. I LOVE my crockpot as you all know if you have followed me for more than 4 days. I have three full size crockpots and one 2.5 qt. One can never have too many!

Creamy Crockpot Potatoes
Slow Cooking Skinny

2 lbs. small red potatoes
8 oz. pkg.  cream cheese, softened
1 envelope ranch dry salad dressing mix
10 oz. can condensed cream of potato soup
1/2 cup Skim Milk


Scrub potatoes and cut into quarters. Place in 3-4 quart crockpot. Combine cream cheese and salad dressing mix in small bowl and blend well. Add condensed soup and mix well. Pour over potatoes. Cover crockpot and cook on low for 7-9 hours until potatoes are tender. Stir before serving. 6 servings

Monday, October 24, 2011

Chicken in Balsamic Dijon Sauce

We made this when Don's cousin Lee and wife Cindy were here. The chicken turned out very moist and the sauce was yummy.
Chicken in Balsamic Dijon Sauce
http://fromgrannyskitchen.blogspot.com/

1 cup balsamic vinegar
3/4 cup ketchup
1/3 cup brown sugar
1-2 garlic cloves, minced
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon Paprika
4-6 pieces of chicken
salt and pepper

For the BBQ sauce

Combine vinegar, ketchup, brown sugar, garlic, Worcestershire sauce, mustard, salt and pepper in a small saucepan and stir until all the ingredients are incorporated and the mixture is smooth. Simmer over medium heat until reduced by 1/3, about 15 to 20 minutes.
For the chicken
Place a grill pan over medium heat or preheat your grill. Season the chicken with salt and pepper. Lightly coat with some of the BBQ sauce using a pastry brush. Place the chicken on the grill. Place the remaining BBQ sauce, still in the small saucepan, over low heat or on the edge of the grill and allow to gently simmer while the meat cooks.

Cook the chicken about 8 minutes per side. Continually brush the meat with barbecue sauce every few minutes. Remove the meat from the grill and let rest for at least 5 minutes. Serve with the heated barbecue sauce alongside.

Sunday, October 23, 2011

Honey Oatmeal Bread

This was a yummy bread maker recipe. I decided to try it on the dough setting and bake in the oven since my bread maker seems to brown too dark on the bake setting. My old bread maker never did that. I LOVED how it turned out.

Honey Oatmeal Bread

1 warm cup water
1 tablespoon vegetable oil
1/3 cup honey
1 teaspoon salt
1/2 cup rolled oats (heaping)
2 1/3 cups bread flour (or wheat flour)
1 heaping teaspoon active dry yeast

Place ingredients in bread machine pan in the order suggested by the manufacturer.

Select Light Crust or Basic setting, and press Start. ***Beth set it for the dough setting.  When done, I took the dough and formed it and put it in a bread pan.  I let it rise 1 hour and then baked it at 350 for 30 minutes.  YUM.


Saturday, October 22, 2011

Grilled Cajun Rib Eyes

Can you say DELICIOUS?!?! This rub was wonderful on steak. We 'broke in' our new gas grill with this recipe while watching the Packers win! What could be better than that? We grilled 3 rib eyes and one sirloin and have plenty of rub left for the next batch. You can cut back a bit on the cayenne if you think it will be to spicy. We did not need BBQ sauce or steak sauce.

Grilled Cajun Rib Eyes
cajundelights.blogspot.com

 4 (8 inch) Rib Eye steaks
Worcestershire sauce

Cajun Steak Rub

1/2 cup smoky paprika
1/3 cup salt
1/3 cup garlic powder
1/3 cup onion powder
2 tbs dried thyme
2 tbs dried oregano
2 tbs black pepper
2 tbs cayenne pepper

Combine all ingredients in food processor and pulse until well blended. Place any unused rub in an airtight container and use for up to 3 months.

Place 4 steaks in a shallow 13x9 inch pan. Rub the Cajun rub into the meat on both sides. Sprinkle generously with Worcestershire sauce on both sides and cover and let sit at room temperature, for 30 minutes. Preheat grill on high heat and place steaks directly on grill and close lid. Grill for 6 minutes, on each side for medium rare, and to 8 minutes on each side, for medium. Baste with BBQ sauce, if desired. Always use tongs to turn steaks, to keep juices in. Sinfully good!


Friday, October 21, 2011

Parmesan potato wedges for Crockpot

This was an easy recipe to put in the crockpot at lunch time.  I cooked it for 4.5 hours.  We used red onions, since we had some chopped in the fridge.  A yummy recipe.  A great side dish for burgers, brats or any other meat!
Parmesan potato wedges for Crockpot

2 pounds red potatoes, cut into 1/2 inch wedges(We used russets)
1/4 cup finely chopped yellow onions
1 1/2 teaspoons dried oregano leaves
1/2 teaspoon salt
black pepper to taste
2 tablespoons butter, cut into 1/8 inch pieces
1/4 cup ( 1 ounce ) grated Parmesan cheese.

Layer potatoes, onion, oregano, salt, pepper and butter in slow cooker.

Cover and cook on high 4 hours. Transfer potatoes to serving platter and sprinkle with cheese. Makes 6 servings

Thursday, October 20, 2011

Sticky Buns (Bread Machine)

I put these together on Saturday night and let them rise in the refrigerator over night. I was skeptical about them being ready to bake, but they rose very nicely. These were excellent and I will make them again. A great recipe to make when company is here.
Sticky Buns (Bread Machine)
By buckeye1953

"Use your bread machine after dinner to make these sticky buns. Then refrigerate overnight, and pop them into the oven in the morning. What a way to start your day! NOTE: If you prefer to bake them right away, let the buns rise at room temperature, lightly covered with plastic wrap, about 45 minutes or until they are puffy and the tops are about as high as the pan itself."

 1 1/4 cups milk
 1 teaspoon vanilla extract
 3 tablespoons butter
 3 cups all-purpose flour
 3 tablespoons sugar
 1 1/4 teaspoons salt
 2 teaspoons instant yeast
 3/4 cup brown sugar
 1 tablespoon cinnamon
 6 tablespoons butter
 1/3 cup butter
 1 cup brown sugar
 1/4 cup light corn syrup
 1 cup pecans, chopped

1. Place the flour, white sugar, salt, yeast, milk, vanilla, and 3 tablespoons of butter into your bread machine as directed in your user's manual. Program it for the "Dough" cycle.
2. While the dough is mixing, prepare the filling by mixing the 3/4 cup brown sugar and cinnamon together. Let the 6 tablespoons of butter come to room temperature.
3. Grease the bottom and sides of a 13"x9" baking pan.
4. When the dough cycle is nearly finished, make the caramel topping by combining the 1/3 cup butter, 1 cup brown sugar, and corn syrup in a small pan over moderate heat. Heat and stir just until the syrup is dissolved, then pour it into the baking pan and spread it out. Sprinkle the chopped pecans over the caramel.
5. When the dough cycle ends, remove the dough and place on a lightly floured surface. Roll it out to make a 12" by 15" rectangle.
6. Spread the softened butter across the dough, leaving a 1-inch border on all sides. Sprinkle the cinnamon mixture over the butter.
7. Roll up the dough like a jelly roll, lengthwise. Pinch the seam closed.
8. Cut the dough into 1 1/2" sections and place them in the baking pan, close together, with the spiral cut down.
9. Cover the buns tightly with plastic wrap and refrigerate overnight.
10. In the morning, take the pan out of the refrigerator while you preheat the oven to 350 degrees.
11. After the dough has been out of the refrigerator about 20-30 minutes, bake at 350 degrees for about 30-35 minutes, or until buns are nicely browned on top.
12. Remove from the oven, then place a wire rack on top the pan. Place another baking sheet or pan over that. While firmly holding these three together, flip the buns over, being careful not to let the hot caramel drip on you.
13. Let the buns cool 20-30 minutes before serving.

Wednesday, October 19, 2011

Balsamic Chicken

I found this recipe on the Crock pot girls facebook page.  Don's comment was "This is so moist".  I will make this again.  I did make only half the recipe and cooked it on low for 8 hours.  I shredded some leftovers and served it on tortillas--got two meals from this recipe!
Balsamic Chicken
crockpot girls facebook page

4-6 boneless, skinless, chicken breasts
2 14.5 oz can diced tomatoes
1 onion thinly sliced (Not chopped)
4 garlic cloves
1/2 cup balsamic vinegar
2 tbsp olive oil
1 tsp each: dried oregano,basil, and rosemary
1/2 tsp thyme
ground black pepper and salt to taste

Pour the olive oil on bottom of crock pot.  Place in chicken breasts, salt and pepper each breast. Put sliced onion on top of chicken andthen put in all the dried herbs and garlic cloves.  Pour in vinegar and top with tomatoes.

Cook on high 4 hours, serve over angel hair pasta.  Beth cooked for 8 hours on low.  Very moist chicken

Tuesday, October 18, 2011

Choco Cherry Cheesecake Cookie Bars

These were easy to make and tasted great. I got no complaints at my house when I served these! :-) It looks like a lot of work to make these, but it really didn't take much time. They ARE rich, so cut them small!

Choco Cherry Cheesecake Cookie Bars
adapted from Big Bear’s Wife
Sugar Cookie layer:
½ cup (1 stick) butter, softened to cool room temperature
½ cup granulated sugar
3 tablespoons powdered sugar
1 large egg
½ teaspoon vanilla extract
¼ teaspoon almond extract
1 ½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
Filling and  topping:
1 egg, separated
1 package (8 oz) cream cheese, softened
2 eggs
1 can (14 oz) sweetened condensed milk (not evaporated)
¼ teaspoon almond extract
3 drops red food color
1 jar (10 oz) maraschino cherries, finely chopped, drained on paper towels
1 (12 oz) bag semisweet chocolate chips (2 cups)
½ cup butter or margarine
½ cup whipping cream
Preheat oven to 350°F. In a large bowl, cream together the butter and sugars for 3-4 minutes, until the mixture is light and fluffy. Add the egg and extracts and mix until blended. Add half the flour, baking powder and salt. Mix. Add remaining flour and mix just until flour is incorporated and the dough is smooth and soft. Spread and press dough into the bottom of a 9”x13” baking dish. Bake 15 to 20 minutes or until light golden brown. Meanwhile, in small bowl, beat 1 egg white until frothy. Brush egg white over crust. Bake 3 minutes longer or until egg white is set.
Meanwhile, in large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add egg yolk, 2 eggs, the condensed milk, almond extract and food color; beat until well blended. Stir in chopped cherries. Pour cherry mixture evenly over crust. Bake 20-25 minutes longer or until set. Cool completely, about 45 minutes.
Meanwhile, in medium saucepan, heat chocolate chips and butter over low heat, stirring frequently, until melted and smooth. Remove from heat. Cool 20 minutes. Stir whipping cream into chocolate mixture until well blended. Spread over cooled bars. Refrigerate about 30 minutes or until chocolate is set. For bars, cut into 8 rows by 6 rows. Store in refrigerator.

 adapted from Big Bear’s Wife

Monday, October 17, 2011

Roasted Tomato Salsa

I have always wanted to try roasting tomatoes and veggies for a salsa. I finally got up the nerve to do it and wonder now what took me so long. This is a yummy salsa that doesn't have any sugar in it. I LIKE that! You can make this hotter by adding more roasted peppers or a stronger pepper. We LOVED this salsa and have made this twice already!
Roasted Tomato Salsa
realmomkitchen.com

8 to 10 roma tomatoes, halved lengthwise(Beth used regular tomatoes)
1 poblano pepper, halved lengthwise (remove the seeds and ribs) didn't use
1 jalapeno pepper, halved lengthwise (remove the seeds and ribs)used 2
3 cloves garlic, peeled and halved
2 tablespoons extra-virgin olive oil
1/2 teaspoon fine-grain sea salt
1/4 teaspoon pepper
1/2 teaspoon cumin
1/4 cup roughly chopped cilantro
1/2 cup roughly chopped red onion
2 tablespoons lime juice
sea salt, to taste

Preheat the oven to 450.
In a large bowl, toss the tomatoes, peppers and garlic with the oil, salt and pepper. Transfer the oiled vegetables to a prepared baking sheet with sides and spread them into a single layer. Bury the garlic cloves in the tomato halves to prevent them from burning

Roast the vegetables for 20 minutes. Remove once the peppers have started to blacken and the tomatoes have begun to collapse. Allow all of the vegetables to then cool slightly..****Beth didn't think they looked roasted after 20 minutes, so I broiled them for 10 until the peppers and tomatoes started to look burnt.

Transfer the slightly cooled vegetables to a food processor, fitted with a metal blade. Add the cilantro, cumin, red onion and lime juice. Pulse about a dozen times, to achieve the texture of a chunky puree. If the salsa is too thick, add more lime juice. Salt to taste (be generous!). Refrigerate at least 1 hour before serving. These flavors need a little time to marry together.

Sunday, October 16, 2011

Jalapeno Popper Grilled Cheese Sandwich

I made this sandwich for Don and he really liked it. It wasn't hard to roast the jalapenos. Make SURE to wear gloves while taking the seeds out of the peppers---ask me how I know this!
Jalapeno Popper Grilled Cheese Sandwich
 Closet Cooking

Servings: makes 1 sandwich
2 jalapeno peppers, cut in half lengthwise and seeded
2 slices sour dough bread
1 tablespoon butter, room temperature
1 tablespoon cream cheese, room temperature
1/4 cup jack and cheddar cheese, shredded
1 tablespoon tortilla chips, crumbled

Place the peppers on a baking sheet with the cut side facing down.

Place the baking sheet on the top shelf in the oven and broil until the outer layer of the skin has blackened, about 8-14 minutes.

Place the peppers in a zip-lock bag or other sealable container, seal and let them cool until you can handle them, about 20 minutes.

Remove the skins from the peppers. The skins should easily "pinch" off.

 Assemble sandwich(buttered bread, cream cheese, jalapenos, pepper jack cheese, crushed tortilla chips and buttered bread) and grill until golden brown and the cheese has melted, about 2-3 minutes per side.

Saturday, October 15, 2011

Easy Bacon-Cheese Grits

I made these the day Kathleen had all 4 wisdom teeth taken out. She ate these herself over a course of 4 or 5 days. It was soft(except for the bacon) and she said they were the very best! I did use quick grits and they worked just fine. Will make these again for sure.
Easy Bacon-Cheese Grits
http://cajundelights.blogspot.com/

 1 cup regular grits
2 cups water
1 cup milk
1/2 stick butter, softened
2 eggs, beaten
2 cups cheddar/monterey jack cheese blend, shredded
1 tsp. salt
1/2 tsp. to 1 tsp.Tabasco
1/2 lb. bacon, cooked, drained and crumbled
1/2 cup chopped green onions, optional

In 4 quart saucepan, bring water to a boil and add salt and grits. Reduce heat to medium and simmer for 10 minutes. Remove from heat, and stir in the butter, until combined.
Stir in half the cheese and bacon, and the green onions, and mix well. Whisk the egg and milk mixture and Tabasco into the grits and whisk quickly until well combined. Spoon into a well greased 9 x13 baking pan. Top with remaining bacon and cheese. Bake in a preheated 350 degree oven for 20 minutes or until cheese melts.  Serves 6.

Friday, October 14, 2011

Country Potato Soup for Crockpot

This was a good and easy recipe to make. I LOVE to use my crockpot and have a whole bunch of recipes to try this winter. We used a hand blender to mash the potatoes at the end of the 8 hours of cooking time.

Country Potato Soup for crockpot
Gayle Mayle Clary

6 slices bacon, cut into 1-inch pieces
3 pounds (about 5 large) russet potatoes
3 1/2 teaspoons salt
1 cup sour cream
1/4 pound (1 stick) butter
2 2/3 cups whole milk(we used 2 %)
1/2 teaspoon black pepper
4 scallions, thinly sliced
3/4 cup shredded sharp Cheddar cheese

Cook the bacon pieces over medium heat in a medium skillet until crisp. (or cook in microwave between paper towels for 6 min) Transfer bacon to paper towel to drain and set aside for later in the day.

Peel, rinse, and cut the potatoes into thirds. Place them in a crock pot with ½ c water to cover, add 2 teaspoons salt. Add the sour cream and butter . Add the milk, pepper, and remaining salt . Cook for 8 hours on low. Stir the soup while mashing the potatoes when potatoes are soft.

Divide among 8 bowls and serve the soup hot, garnished with scallions, cheese, and bacon
 

Thursday, October 13, 2011

Crusty Round Bread

Another bread recipe you say???? Of course! This one is very intriguing. You start it late at night in the bread maker and then unplug it until the next day. REALLY! I started this at 10 pm and started back up at 10 am. This was very good bread and had a sour dough like feel to it.

Crusty Round Bread
salad-in-a-jar.com

Making the Preferment:
1-1/2 cups all-purpose, unbleached flour
1 teaspoon instant or bread machine yeast
1 cup water
Place water, yeast and flour in bread machine pan and select the “dough” cycle. Allow to mix about 5 minutes using small spatula to carefully push flour stuck in the corners into the mixing area. Unplug machine and let stand at room temperature over night or about 8 hours. Do not leave over 16 hours.
Making the Dough:
Open lid of bread machine and add the following ingredients:
3 tablespoons water
1 teaspoon sugar (optional)
1-1/2 teaspoon salt
1-3/4 cups all-purpose, unbleached flour
Restart dough cycle. Check dough after 5-10 minutes of mixing. If necessary, add additional flour 1 tablespoon at a time to form a smooth but slightly tacky ball or water if dough is too dry and bounces against the sides. When dough cycle ends, allow dough to continue to rise in machine for at least 30 minutes (or more if ambient temperature is cool) until double in size.

Preparing and Baking the Loaf:
Remove dough from bread machine pan to lightly floured board or silicone baking mat (my preference). Form into smooth ball by pulling dough around to bottom until top is smooth. Place on parchment-covered cookie sheet. Cover loosely with lightly oiled plastic wrap and place in warm place to rise until almost double.

About 15 minutes before bread is ready to bake, preheat oven to 425 degrees. Just before putting bread in the oven, sprinkle top with flour. Using a single edge razor blade (or a sharp, serrated knife), make several cuts across top of bread about 1/2 inch deep. Bake 30-35 minutes until loaf is golden brown and internal temperature has reached 190 degrees. Allow to cool on rack before slicing. Or slice while it’s hot at the risk of squashing your bread. It’s worth it.

Wednesday, October 12, 2011

Three Cheese and Macaroni with Bacon

This was a different spin on Mac and Cheese. It was very creamy and my family liked it. We thought 1 tsp salt was a bit too much. We also did not use cream but used all milk. This will be on the menu again!

Three Cheese and Macaroni with Bacon
larkscountryheart.com
16-17.5 oz. Cooked Macaroni Pasta
1/2 C. Butter

3 TBSP. Flour
1 3/4 C. Milk
1/4 C. Heavy Cream
4 oz. Cream Cheese-softened
1 tsp. Salt  (too much)
1/2 tsp. Pepper
1/2 tsp. Garlic Powder
1/4 tsp. Onion Powder
2 C. Shredded Sharp Cheddar Cheese
1 C. Shredded Mozzarella Cheese
2.5 oz. pkg. of Real Bacon Pieces

Start by boiling the water and cooking the pasta.
While that is cooking you can start on the cheeses sauce.
In a sauce pan mix butter, flour cooking for 1 minute.
Add in the milk, cream and seasoning. Whisk until smooth.
Add in the cream cheese and stir until melted.
The mixture will start to thicken.
Stir in the remaining shredded cheese,
continue to stir until melted and blended.
Drain pasta transfer to a large bowl and pour cheese sauce
over pasta. Finally sprinkle bacon pieces in and mix.

Tuesday, October 11, 2011

Buffalo Wing Soup

We like spice at our house, so I knew we would like this recipe. Kathleen put this together one afternoon and used just shy of 3/4 c hot sauce. It was plenty spicy for us. We will make this again.

Buffalo Wing Soup

www.simpletailgating.com

1 small white onion (diced)
1 carrot (shredded)
3 celery stalks (chopped)
1 clove garlic (minced)
1/4 cup unsalted butter
3 cups chicken breasts, cooked (shredded)
1 cup Frank's Red Hot Sauce (add more or less to adjust heat)
2 cups cheddar cheese (shredded)
2 cups 10% cream**** we just used all milk
1/2 cup milk
1 3/4 cups chicken stock (low sodium is preferred)
1 tsp. celery salt
1/4 cup All purpose flour
1/2 tsp. white pepper
pinch of black pepper

In a stockpot, on med - high heat melt butter. Add celery,onion,garlic and white pepper. Saute until almost tender. Add carrots and celery salt, saute until all vegetables are soft. Sprinkle flour over vegetables, and mix to evenly coat. Add chicken stock and a pinch of black pepper. Stir occasionally for 5 - 10 minutes.

Add chicken, cream, and milk (use only cream if you like your soup thicker)

Stir until you have a soft boil started. Add hot sauce and cheese. Stir well until evenly mixed. Lower heat and bring soup to a simmer. 5 - 10 minutes later, it's ready.

* Optional - Top with a little crumbled bleu cheese, or a dollop of bleu.

cheese dressing.

Monday, October 10, 2011

Rosemary Sea Salt Bread

I have been buying a Rosemary Sea Salt Bread at Sam's club that we all love.  I saw this recipe and knew I had to make it.   You all know my love affair with my bread maker, so  I skipped the beginning part of the directions and went to the bread machine instructions (**)! So fun and the best part? It was GREAT!  I baked it at 450 which was too hot. Next time I will try 400 degrees.


 
    Rosemary Sea Salt Bread
    By duonyte on food.com
    Yield: 2 small loaves  
    1 tablespoon active dry yeast
    1 tablespoon sugar
    3/4 cup water
    2 cups multi-grain all-purpose flour, Eagle Mills or 2 cups white whole wheat flour
    1 teaspoon fine sea salt
    3 tablespoons fresh rosemary leaves, chopped
    2 tablespoons extra virgin olive oil, approximately
    coarse sea salt, to taste
    Place yeast, sugar and water in a medium bowl. Let it stand 10 minutes or so, until it is bubbly. Add one cup of flour and mix well.
    Add remaining flour, salt, rosemary and 1 TB olive oil, and mix to make a smooth dough.
    Turn out onto a floured board and knead for about 10 minutes, adding additional flour if necessary. Form into a ball.
    Pour 1 tsp olive oil into a medium bowl. Dip the top of the dough into the oil, turn so that it is on the top, and place the dough into the bowl. Coat entire dough ball with oil. (Or, grease the bowl, turn dough to grease the ball).
    Cover and let rise in warm place until doubled, about an hour.
    Bread Machine Instructions*****I put all the ingredients in the bread machine and used the dough cycle. This is a small amount of flour, and you should check it ten minutes or so into the cycle - I used my spatula to push the flour towards the paddle, and this permitted it to turn into a ball of dough. I let the dough rise in the machine without an additional oil.
    Turn out the dough onto a lightly oiled surface, deflate gently, and let the dough stand another five to ten minutes. Lightly grease a baking pan or heat baking stove in 450 deg oven. ***too hot, try 400.
    Divide the dough in half, forming into two rounded loaves. Brush remaining oil on the loaves (one or two teaspoons should be enough) and sprinkle with the coarse sea salt, to taste. I suggest you sprinkle lightly. Do not use table salt, but flake salt would be good, also.
    Allow the loaves to rise, lightly covered, for about 30 minutes.
    Place in pan or onto the baking stone and bake for 20-25 minutes, or until lightly browned.

Sunday, October 9, 2011

Slow Cooker Chicken, Broccoli and Stuffing

This was a very easy recipe to put together and the house smelled wonderful all day long!  I didn't get a picture after it was done, so here is what it looked like after I put it together.  Kathleen really liked the stuffing and broccoli.  Next time I will season the chicken with salt and pepper and maybe poultry seasoning.
Slow Cooker Chicken, Broccoli and Stuffing

Christy Barfield Bass(crockpot girls on facebook)

1 10 3/4 ounce can of cream of chicken soup

1/4 cup butter (melted)
1/4 cup water
16 ounces of frozen broccoli (you can thaw if you want, I don’t)
1 (6) oz box of stuffing
Chicken Breast (I usually do (1) 4 oz breast per person)

1.Pour the soup, water, butter and stuffing into the slow cooker and stir
2.Add the broccoli and chicken on top
3.Cook for 5-6 hours on low. (I usually stir the dressing at least once during this time period.)




Saturday, October 8, 2011

Gone in 60 seconds dip

My family can't begin to tell you how yummy this dip is. They know why it has this name! Excellent! I did not use the cream cheese and it held together in a ball shape just fine. I had my home canned hot pepper jelly. This is a great recipe to throw together for unexpected company or great football fare!


      Gone in 60 seconds dip


Ta  Taste of home bb

1 cup of shredded cheddar cheese
1 cup of chopped pecans
1 cup of chopped green onions
1/4 cup of Mayo (I used closer to 1/2 cup.)
1/4 to 1/2 C. Hot pepper jelly

Combine cheese, pecans, green onion, mayo or cream cheese. At this point this mixture can be frozen for later use. Chill for a few hours and place on pretty plate and spoon jam over the top of the dip just before serving. (You can use 1/2 C. softened cream cheese if you want to form a ball)

I served mine with Ritz crackers, but the original recipe says Wheat Thins.

Friday, October 7, 2011

Smores Bars Cookies

These were delicious!  Kathleen had started making them and then realized we didn't have graham crackers.  We used Vanilla Wafers instead and LOVED them in this recipe.  They were gooey and are best rewarmed.
Smores Bars Cookies

½
cup butter, room temperature
¼
cup brown sugar
½
cup sugar
1
large egg
1
tsp vanilla extract
1
cups all purpose flour
¾
cup graham cracker crumbs*
1
tsp baking powder
¼
tsp salt
2
king-sized milk chocolate bars (e.g. Hershey’s)
cups marshmallow creme/fluff (not melted marshmallows)
¾
cup graham cracker crumbs equals about 7 whole sheets graham crackers crushed fine in the food processor

Preheat oven to 350°F. Grease an 8-inch square baking pan.

In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla.

In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined. Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan.

Place chocolate bars over dough. 2 king-sized Hershey’s bars should fit perfectly side by side, but break the chocolate (if necessary) to get it to fit in a single layer no more than ¼ inch thick.

Spread chocolate with marshmallow creme or fluff.

Place remaining dough in a single layer on top of the fluff (most easily achieved by flattening the dough into small shingles and laying them together).
Bake for 30 to 35 minutes, until lightly browned.
Cool completely before cutting into bars.

Makes 16 cookie bars.