Make-Ahead Butterhorns

(makes 32 rolls)

• 2 Tablespoons dry yeast, heaping
• 1/3 cup warm water (110-115 degrees)
• 9 cups flour, divided (you can use any mixture of white or whole-wheat flour you’d like)
• 2 cups warm milk (110-115 degrees)
• 1 cup butter, melted
• 1 cup sugar (we substituted sucanat)
• 6 eggs
• 2 teaspoons salt
• 3-4 Tablespoons butter, melted

In a large mixing bowl, dissolve yeast in water. Add 4 cups flour, milk, butter, sugar, eggs and salt. Beat 2 minutes or until smooth.

Add enough remaining flour to form a soft dough. Turn onto floured board and knead lightly. (Or, knead in mixer until sides of bowl are clean, then knead two more minutes.)

Place in a greased bowl, turning dough once to grease top. Cover and let rise in a warm place until doubled (1-3 hours).

Punch dough down and divide into four equal parts. Roll each part into a 12-inch circle and brush with melted butter.

Cut each circle into 8 pie-shaped wedges.

Roll up each wedge for wide edge to tip of dough and pinch to seal. Place rolls, top down, on baking sheets and freeze. When frozen, place in freezer bags and keep frozen until needed.

To bake: Take out as many frozen rolls as you’ll need and place them on a greased baking sheet. Thaw for five hours or until doubled in size. Bake at 375 degrees until lightly browned (about 8-10 minutes). Brush with melted butter as soon as they come out of the oven. Remove and serve immediately or cool on wire racks.

Cheesy Potato Bites

Cheesy Potato Bites

1 1/2 lb. potatoes, peeled and quartered (you can use any kind of potato. I had yukon golds on hand, so that’s what I used.)
4 T. butter or margarine
1 c. shredded cheddar cheese
1/2 c. flour
1 egg, beaten
1 t. salt
1/2 t. garlic powder
1/2 t. black pepper
1 c. breadcrumbs

1. Place the potatoes in a large pot filled with cold water. Bring to a boil and boil until potatoes are fork tender, about 15 minutes. Drain and return potatoes to the pot. Let sit for 2-3 minutes, just to absorb any liquid still left on the potatoes.

2. Add the butter or margarine to the pot and mash with the potatoes. Transfer the mashed potatoes to a large mixing bowl.

3. Add the cheese, flour, egg and seasonings to the mixing bowl. Stir to combine well.

4. Using 1-2 tablespoons of potato mixture at a time, roll into a ball. Roll the balls into the breadcrumbs until covered completely and place on a baking sheet. Repeat until done.

5. Drizzle the potato bites with some melted butter or spritz with baking spray. Bake at 350 degrees for about 15 minutes, until golden brown and lightly crunchy.

This recipe should make about 3 dozen potato bites, depending on the size.

To freeze the potato bites, flash freeze on a large dish or baking sheet until firm, then transfer to a plastic freezer bag.

Popcorn S'Mores

Ingredients

• 1 cup light brown sugar, firmly packed
• 1/2 cup butter
• 1/2 cup corn syrup
• 1/2 teaspoon baking soda

• 10 cups freshly popped popcorn, cooled (do not use air-popped popcorn, as the kernels are too delicate for the hot syrup)
• 1 (10 1/2-ounce) package mini marshmallows
• 2 cups mini graham cookies (we used Teddy Grahams)
• 1 cup chocolate chips

Instructions

1. Combine the brown sugar, butter, and corn syrup in a medium saucepan and cook over high heat for 5 minutes (this mixture gets very hot). Remove from the heat and stir in the baking soda.

2. Combine the popcorn and the marshmallows in a large metal or heat-resistant glass bowl (not plastic; the heat could damage it). Drizzle the sugar mixture over the popcorn, then gently stir in the graham cracker cookies and chocolate chips.

3. Let the mixture set until cool enough to handle, then using buttered plastic sandwich bags on your hands, form the mixture into golf-ball-sized balls. Store in an airtight container. Makes about 30.

Make Your Own Febreeze

1/8 Cup of Your Favorite Fabric Softener
2 Tablespoons Baking Soda
Hot Tap Water - To Fill a 32 oz. bottle to the Top

Shake it up in your Spray Bottle and you're ready to go and fight those Stinky Odors!

Carrot Bars

Carrot Bars

Mix:

4 eggs, beaten

1 ½ c. oil

2 c. sugar

13 oz. pureed baby food carrots (use 4 small plastic containers of the Level 2 baby food)

Add:

2 ½ c. flour

1 tsp. cinnamon

1 tsp. salt

1 tsp. baking soda

Bake on a greased jelly roll pan at 350 for 30 minutes.

Cream Cheese Frosting:

3 ½ c. powdered sugar

½ c. butter, softened

8 oz. cream cheese, softened

½ tsp. vanilla

Cheese Ball

Cheese Ball
2 – 8oz Cream Cheese (softened)
1 – Small Jar Dried Beef (chopped) – I usually get the Armour brand 2.25 oz jar.
1 – Small bunch Green Onions (chopped)
1-2 tsp Soy Sauce
Chopped Walnuts

Mix beef, onion, and soy sauce in a bowl. Work in cream cheese until well blended. Refrigerate overnight. Form into a ball and roll in walnuts. Serve with crackers.

**You can chop the beef and onions any size you prefer. I usually run them in the food processor until they are chopped fine. Soy sauce is to taste. This cheese ball makes several appearances around Christmas because of its yummy taste, but also because the red and green specks of the beef and onion in the white cream cheese just looks festive

Bacon Cheddar Pinwheels

INGREDIENTS:

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

2 tablespoons ranch dressing

1/4 cup cooked real bacon pieces or 4 slices bacon, crisply cooked, crumbled

1/2 cup finely shredded Cheddar cheese (2 oz)

1/4 cup chopped green onions (4 medium)

DIRECTIONS:

• Heat oven to 350°F.
• If using crescent rolls: Unroll dough; separate into 2 long rectangles. Press each into 12x4-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough; cut lengthwise into 2 long rectangles. Press each into 12x4-inch rectangle.
• Spread dressing over each rectangle to edges. Sprinkle each with bacon, Cheddar cheese and onions.
• Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 8 slices; place cut side down on ungreased cookie sheet.
• Bake 12 to 17 minutes or until edges are deep golden brown. Immediately remove from cookie sheet. Serve warm.

Chef John's Baked Jalapeño Popper Dip

Ingredients
1/2 cup seeded and finely chopped fresh jalapeño peppers (about 4 medium)
1 teaspoon vegetable oil
2 packages (8 oz. each) cream cheese, softened
1 cup mayonnaise
1 can (4 oz.) chopped green chili peppers, drained
1/2 cup (2 oz.) shredded sharp cheddar cheese
1/2 cup (2 oz.) shredded Monterey Jack cheese
25 Keebler® Club® Original crackers , crushed to 1 cup
1/2 cup freshly grated Parmesan cheese
1/4 cup butter or margarine, melted


Directions

1. In small skillet cook jalapeño peppers in oil over medium-high heat about 1 minute or until softened. Set aside.

2. In food processor bowl combine cream cheese, mayonnaise, green chili peppers, cheddar cheese and Monterey Jack cheese. Cover and process until smooth. Transfer to bowl. Stir in jalapeño peppers. Spoon into shallow 2-quart casserole or 8 x 8 x 2-inch baking dish coated with cooking spray.

3. In small bowl stir together the crushed 25 KEEBLER CLUB Original crackers, Parmesan cheese and butter. Sprinkle over cheese mixture. Bake at 400°F for 15 to 20 minutes or until golden brown. Serve with additional crackers.dkitchen.com).

Crockpot Sugared Almonds

cooking spray

1 1/2 cups sugar (try not to freak out on me)

3 tablespoons cinnamon

1/8 teaspoon kosher salt

1 egg white

1 1/2 teaspoons vanilla extract

3 1/4 cups whole raw almonds (that's what was in the packages I bought; it's a weird measurement)

aluminum foil or parchment paper

The Directions.

Use a 4-quart slow cooker. Spray the stoneware well with cooking spray. In a mixing bowl, combine sugar, cinnamon, and salt. Set this bowl aside.

In a larger mixing bowl, whisk together the egg white and vanilla extract. Pour the almonds into this bowl and stir well to coat. Add your cinnamon mixture to the top of the nuts and toss with spoons to fully coat (too many nuts to do the plastic bag toss---you'd have to do batches).

Put the almonds into the slow cooker and cover. Cook on high for 2 hours, stirring every 20-30 minutes or so to keep the almonds on the side of the crock from getting too crispy.

When the nuts are all hot and toasty, let them cool fully on a length of foil or parchment paper. When fully cool, store in an air-tight container.

Holiday Morning Buns

from King Arthur Flour blog

3 1/2 cups (14 3/4 ounces) all-purpose Flour + 1/2 cup (2 1/4 ounces) cornstarch
1 tablespoon baking powder
1 1/4 teaspoons salt
2 tablespoons (7/8 ounce) sugar
2 to 2 1/4 cups heavy cream

Coating
7 tablespoons butter, melted, OR 2 5/8 ounces milk
Cinnamon and sugar for rolling (I just mixed my own together)

Lightly grease a 9″ x 13″ pan, line with parchment, and grease the parchment. Parchment isn’t absolutely necessary, but it makes it easier to get the bubbly, sugary buns out of the pan once they’re baked.

Whisk together the flour, baking powder, salt, and sugar. Add 2 cups of the cream all at once, then toss and stir the mixture till the dough comes together. If necessary, add additional cream to make the dough cohesive. Gather the dough in your hands and knead it a few times to make sure there are no dry spots.

Place the cinnamon sugar in a small, shallow bowl or pan; or in a plastic zip-top bag. Break off pieces of dough about the size of a ping pong ball, or about 1 1/8 ounces. Dip each piece in melted butter or milk, then roll or shake in the cinnamon-sugar to coat. Place the cinnamon-coated dough balls into the pan of your choice in a single layer; they’ll be touching one another, which is just fine.

Cover the pan with plastic, and place in the freezer overnight, or for up to a week or so. If freezing longer than overnight wrap the entire pan in plastic wrap, then in foil. Next day, remove the pan from the freezer, and let the buns rest at room temperature while you preheat your oven to 350°F. The buns don’t need to thaw.

If you’re baking the buns immediately (not frozen), bake them for 45 to 50 minutes, till the buns in the center are cooked through. You can asses this by taking a toothpick and actually digging into the center bun to take a look; it should look totally baked, not doughy. If the buns have been frozen, bake them for 65 to 70 minutes, testing for doneness as instructed above. Tent them with aluminum foil after 45 minutes of baking. (I actually forgot the “tenting” step and the buns didn’t get burned – phew!)

Remove from the oven, and serve immediately. Dust with confectioners’ sugar, if desired, right before serving.

Slow Cooker Green Chile-Chicken Enchilada Casserole

2	cans (4.5 oz each) Old El Paso® chopped green chiles
1	can (10 3/4 oz) condensed cream of chicken soup
1	can (10 oz) Old El Paso® green enchilada sauce or other green chile enchilada sauce
1/4	cup mayonnaise or salad dressing
12	corn tortillas (6 inch), cut into 3/4-inch strips
3	cups shredded cooked chicken
1	can (15 oz) Progresso® black beans, drained, rinsed
2	cups shredded Mexican cheese blend (8 oz)
2	large tomatoes, chopped (about 2 cups)
2	cups chopped lettuce
1/2	cup sour cream

1. Spray 3- to 4-quart slow cooker with cooking spray. In cooker, spread 1 can of the green chiles. In medium bowl, mix remaining can of green chiles, the soup, enchilada sauce and mayonnaise.
2. Arrange 1/3 of the tortilla strips over chiles in cooker. Top with 1 cup of the chicken, 1/2 cup of the beans, 1/2 cup of the cheese and 1 cup of the enchilada sauce mixture, spreading to edges of cooker to completely cover tortilla strips. Repeat layers twice, reserving last 1/2 cup of cheese.
3. Cover; cook on Low heat setting 6 to 7 hours.
4. Top with remaining 1/2 cup cheese. Cover; cook about 5 minutes longer or until cheese is melted. Serve with tomatoes, lettuce and sour cream.

Pioneer Woman’s Cinnamon Rolls

Ingredients

• 1 quart Whole Milk
• 1 cup Vegetable Oil
• 1 cup Sugar
• 2 packages Active Dry Yeast
• 8 cups (Plus 1 Cup Extra, Separated) All-purpose Flour
• 1 teaspoon (heaping) Baking Powder
• 1 teaspoon (scant) Baking Soda
• 1 Tablespoon (heaping) Salt
• Plenty Of Melted Butter
• 2 cups Sugar
• Generous Sprinkling Of Cinnamon
• _____
• MAPLE FROSTING:
• 1 bag Powdered Sugar
• 2 teaspoons Maple Flavoring
• ½ cups Milk
• ¼ cups Melted Butter
• ¼ cups Brewed Coffee
• ⅛ teaspoons Salt

Preparation Instructions

Mix the milk, vegetable oil and sugar in a pan. Scald the mixture (heat until just before the boiling point). Turn off heat and leave to cool 45 minutes to 1 hour. When the mixture is lukewarm to warm, but NOT hot, sprinkle in both packages of Active Dry Yeast. Let this sit for a minute. Then add 8 cups of all-purpose flour. Stir mixture together. Cover and let rise for at least an hour.

After rising for at least an hour, add 1 more cup of flour, the baking powder, baking soda and salt. Stir mixture together. (At this point, you could cover the dough and put it in the fridge until you need it – overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to overflow out of the pan, just punch it down).

When ready to prepare rolls: Sprinkle rolling surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Drizzle 1/2 to 1 cup melted butter over the dough. Now sprinkle 1 cup of sugar over the butter followed by a generous sprinkling of cinnamon.

Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it.

Spread 1 tablespoon of melted butter in a seven inch round foil cake or pie pan. Then begin cutting the rolls approximately ¾ to 1 inch thick and laying them in the buttered pans.

Repeat this process with the other half of the dough. Let the rolls rise for 20 to 30 minutes, then bake at 400 degrees (see note below) until light golden brown, about 15 to 18 minutes.

For the frosting, mix together all ingredients listed and stir well until smooth. It should be thick but pourable. Taste and adjust as needed. Generously drizzle over the warm rolls. Go crazy and don’t skimp on the frosting.

Note: My rolls don’t work for me at 400 degrees anymore. I now bake them at 375 degrees.

Angel Sugar Cookies

Prep Time: 10 Minutes | Cook Time: 11 Minutes | Difficulty: Easy | Servings: 18

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Ingredients

• 2 whole Large Eggs
• 1 cup Canola Oil
• 2 sticks Butter, Softened
• 1 cup Sugar, Plus Extra For Sprinkling
• 1 cup Powdered Sugar
• 1 teaspoon Vanilla Extract
• 4 cups Plus 2 Tablespoons, All-purpose Flour
• 1 teaspoon Salt
• 1 teaspoon Baking Soda
• 1 teaspoon Cream Of Tartar

Preparation Instructions

Preheat oven to 350 degrees.

In a large mixing bowl, cream together eggs, oil, butter, sugars, and vanilla.

Add remaining ingredients and mix well. Cover and refrigerate dough one hour.

Using a cookie scoop, drop balls of dough onto an ungreased cookie sheet.

Smear a dab of butter all over the bottom of a glass, then dip the glass in granulated sugar. Use the glass to flatten each ball of dough, dipping again into the sugar each time. Repeat until all are flattened.

Bake for 9 to 11 minutes, until cookies are just barely turning brown. Don’t overbrown!

Allow to cool before eating. Cookies are ultra crumbly!

Lauren’s Thank-You Chocolate Chip Cookies

Ingredients

* 3/4 cup Granulated Sugar
* 3/4 cup Packed Brown Sugar
* 3/4 cup Stick Butter or Margarine, softened
* 1 large Egg
* 1 tsp. Vanilla Extract
* 2-1/4 cups Flour
* 1 tsp. Baking Soda
* 1/2 tsp. Salt
* 1 package (12-oz.) Semi-Sweet Chocolate Chips

Directions

Preheat oven to 375.

In a large bowl, mix sugars, butter, egg, and vanilla until smooth. Stir in flour, baking soda, and salt. Add chocolate chips.

Use cookie scoop or spoons to drop dough by rounded tablespoonfuls onto ungreased cookie sheet.

Bake 7 to 8 minutes per batch. Cookies should be slightly golden but still pale. Cool 5 minutes on cookie sheet before removing to wire rack.

Makes approximately 4 dozen cookies, unless you have a husband who sneaks half the dough before you can bake it.

Best enjoyed within 48 hours of baking.


Read more: http://thehappyhousewife.com/the-18000-cookie/#ixzz10BFLIi00

Pizza Muffins

2½ cups all-purpose flour

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

1 teaspoon garlic powder

1 teaspoon dried basil leaves

½ teaspoon dried oregano

1 tablespoon sugar

1 cup diced pepperoni

2 cups shredded sharp cheddar cheese, divided

4 green onions, chopped

1 egg, beaten

1½ cups buttermilk (a substition for butter milk is a scant or almost full cup of milk with 1 tablespoon lemon juice)

Preheat oven to 375ºF. Line 2 cupcake pans with paper muffin liners. In a large bowl, mix together flour, baking powder, baking soda, salt, basil, oregano and sugar. Mix in green onions, diced peperoni and 1 cup cheese. In a smaller bowl beat the egg, then whisk in buttermilk. Add the buttermilk mixture to the flour mixture and stir to combine thoroughly. Spoon batter into paper-lined muffin cups until half full. Sprinkle remaining 1 cup cheese on top of muffins. Bake at 375ºF for 15 minutes, or until a toothpick inserted into center of the muffin comes out clean.

Apple Pull-Apart Bread

• 1 pkg. yeast
• 1 cup warm milk
• 2 Tbsp. melted margarine
• 1 egg
• 2 Tbsp. sugar
• 1 tsp. salt
• 3 – 3½ cups flour

• 1 medium tart apple peeled and chopped
• ¼ cup chopped nuts
• ½ tsp. cinnamon
• 2/3 cup sugar

Icing:

• 1 cup powdered sugar
• 3 – 4½ tsp. hot water
• ½ tsp. vanilla extract

In a mixing bowl, dissolve yeast in milk. Add margarine, egg, sugar, salt, and 3 cups flour; beat until smooth. Add enough flour to form a stiff dough. Knead until smooth and elastic. Cover and let rise until doubled, about one hour. Combine apples, nuts, cinnamon, and sugar; set aside. Punch dough down and divide in half. Cut each half into 16 pieces. On a lightly floured surface, pat or roll each piece into a 2½ inch circle. Place one tsp. apple mixture in the center of each circle. Pinch edges together and seal, forming a ball. Dip in melted margarine. In a greased 10 inch tube pan, place 16 balls, seam side down and sprinkle with ¼ cup apple mixture. Layer remaining balls and sprinkle with remaining apple mixture. Cover and let rise about 45 minutes. Bake at 350 for 35 – 40 minutes or until golden brown. Cool for 10 minutes; remove from pan to wire rack. Combine icing ingredients and drizzle over bread.

Raspberry Crisp

Ingredients

• 2-½ cups Raspberries
• 1 Tablespoon (Heaping) Corn Starch
• ⅔ cups Sugar
• 1 teaspoon Vanilla Extract
• 1 cup All-purpose Flour
• ¼ cups Sugar
• ¼ cups Brown Sugar
• ⅓ cups Oats
• ¼ cups Pecans, Chopped
• Dash Of Salt
• ¾ sticks Butter, Cut Into Small Pieces
• Whipped Cream Or Vanilla Ice Cream, For Serving

Preparation Instructions

Preheat oven to 350 degrees.

In a medium bowl, combine (rinsed) raspberries, corn starch, 2/3 cups sugar, and vanilla. Stir and set aside.

In a separate bowl (or food processor) combine flour, 1/4 cup sugar, brown sugar, oats, pecans, dash of salt, and butter pieces. Cut together with a pastry cutter (or pulse in food processor) until mixture resembles coarse crumbs.

Add berry mixture to a small baking dish or pie pan. Sprinkle topping mixture all over the top. Bake for 25 to 30 minutes, or until topping is golden brown.

Allow to sit for ten minutes before serving. Scoop out with a spoon and top with sweetened whipped cream or vanilla ice cream.

Magic Vanilla Ice Cream

from My Kitchen Cafe (www.melskitchencafe.com)

*Makes 1 quart of ice cream

1/2 cup sweetened condensed milk

1 ounce white chocolate chips (for best result use Ghirardelli or Guittard brand - white chocolate varies greatly from brand to brand!)

1 tablespoon vanilla extract

pinch of salt

1/4 cup sour cream

1 1/4 cups cold heavy cream

In a large microwave-safe bowl, microwave the sweetened condensed milk and the white chocolate until the chocolate melts, about 1 minute on 50% power. Stir. If the chocolate isn't completely melted, microwave for 20 second intervals at 50% power until the mixture is combined. Set aside and let the mixture cool. When cooled, stir in the vanilla, salt and sour cream. Blend well.

In another bowl, whip the heavy cream to soft peaks with an electric mixer on medium-high speed, about 2 minutes. Whisk 1/3 of the whipped cream into the white chocolate mixture. Using a rubber spatula, fold the rest of the whipped cream into the white chocolate gently until it is fully incorporated.

Place the mixture in an airtight container and freze until firm, at least 6 hours or up to 2 weeks. If you are going to store the ice cream for several days before serving, press plastic wrap or wax paper directly on the surface of the ice cream before freezing it.

Smokin’ Mozzarella Balls

Vegetable oil for frying

8 oz container Fresh Mozzarella “Ciliegine” (cherry tomato size)

1/2 Cup flour

1 teaspoon salt

1/2 teaspoon pepper

1 egg

2 teaspoons adobo sauce from can of chipotle peppers (add more if you like it spicy)

½ Cup Italian Bread Crumbs

¼ Cup Panko Bread Crumbs

¼ Cup fresh grated parmesan cheese

1 Cup of your favorite marinara or pasta sauce, warmed

1. Pour a couple inches of oil into a medium saucepan over medium heat. Bring to 350 degrees F. with an appropriate thermometer.

2. Drain liquid from mozzarella balls and pat dry with paper towels. Place flour, salt and pepper into medium size bowl. Place egg and adobo sauce into a second bowl; whisk to combine. Place bread crumbs and parmesan cheese into a 3^rd bowl; mix to combine. Roll mozzarella into flour, then into eggs, then press into bread crumb mixture.

3. Carefully place 4-5 coated balls at a time into hot oil. Use a “spider” to constantly move them around in oil. Cook for 30-60 seconds or until golden. Transfer to a paper towel lined plate. Continue until all have been fried.

4. Place all balls onto a serving plate along with a bowl of marinara sauce. Serve warm.

4 servings

Lucky Green Velvet Baby Cakes

1 Box yellow cake mix

4 eggs

1/2 Cup water

1/2 Cup vegetable oil

1 small box instant vanilla pudding mix

1/2 Cup plain yogurt or sour cream

5-8 drops Green decorating paste (food coloring will work, just won’t be as bright green)

Frosting

8 oz softened cream cheese

1 stick softened butter

1 lb powdered sugar

Yellow food coloring or decorating paste is what I used

Gold Pearl Dust or Sprinkles if desired

1. Preheat oven to 350 degrees F. In a stand or electric mixer, add cake mix, eggs, water, oil, pudding, and yogurt. Beat on medium for 1 1/2 minutes. Slowly beat in 5-8 drops of green decorating paste until you get desired color of green. Scoop batter into paper lined mini cupcake tins. Bake for 15-18 minutes or until cooked through. Let cool completely.

2. To prepare frosting, beat cream cheese and butter until creamy. Slowly add powdered sugar until creamy and thick. Divide frosting into 2 bowls then add in a few drops of yellow food coloring or decorating paste into one.

3. Frost cupcakes and sprinkle with gold pearl dust or sprinkles if desired.

36 mini cupcakes

Oven Fries

• 5 large russet potatoes
• 3 T. oil
• Salt and pepper, to taste (I usually use about 1 T. salt and 1 t. pepper)
• 1/4 c. Parmesan cheese, optional

1. Fill a large bowl halfway full of cold water. Slice the potatoes lengthwise into ovals about a 1/2 inch thick. Then, slice each oval into individual fries. Immediately place the cut fries into the bowl of water. Place the bowl in the refrigerator and refrigerate for at least 30 minutes or up to a few hours.

2. Place 2 cookie sheets in a cold oven and preheat to 400 degrees.

3. Thoroughly drain water from the potatoes and pat dry. Toss with the oil and salt and pepper. Spray the heated cookie sheets with baking spray or lightly brush on some additional oil. Spread the potatoes onto the cookie sheets in a single layer.

4. Bake the fries until golden brown, about 20 minutes. Sprinkle on the Parmesan cheese, if using, and bake an additional 5-8 minutes, until the cheese is caramelized. (If not using Parmesan cheese, flip the fries after 20 minutes and cook an additional 5-8 minutes.)

Salted Caramel Brownies

• FOR THE BROWNIES:
• 6 ounces, weight Unsweetened Chocolate, Chopped
• ¾ cups Unsalted Butter, Cut Into Pieces
• 2 cups Sugar
• 3 whole Eggs
• 1 cup All-purpose Flour
• _____
• FOR THE CARAMEL GLAZE:
• ½ cups Heavy Cream
• 2 cups Sugar
• ½ cups Water
• ¼ cups Unsalted Butter, Cut Into Pieces
• 2 teaspoons Kosher Salt
• 2 packages (about 1 Tablespoon + 1 Teaspoon) Powdered Gelatin Mixed With 1/4 Cup Water

Preparation Instructions

FOR THE BROWNIES:

Preheat oven to 325 degrees F. Grease a 9-by-13-inch pan with butter or baking spray.

In the top of a double boiler over medium heat, melt chocolate and butter, stirring until melted. Add sugar and stir gently until combined. Remove from heat.

In a separate bowl, gently whisk the eggs. Add a small splash of eggs to chocolate mixture, stirring immediately (but still gently). Drizzle in the rest of the eggs, stirring constantly.

Add flour and stir until combined. Pour batter into greased baking pan and spread to even out the surface.

Bake for 25 to 30 minutes, then remove from oven to cool completely in the pan.

FOR THE CARAMEL GLAZE:

In a small saucepan over low heat, warm heavy cream. Do not boil.

In a separate tall saucepan, combine sugar and water. Do not stir. Place over medium-high heat and bring to a boil. Cook until the mixture turns an amber color—not too dark, but definitely amber. Remove pan from stove.

Add warm cream, butter, and salt. Stir gently until mixture is smooth and well combined. When it is smooth and calmed down a bit, pour in gelatin/water mixture and stir.

TO FINISH:

Pour caramel glaze all over completely cooled brownies. Allow to set completely. Cut into small rectangles and serve.

***Lining the pan with foil would allow you to lift the brownies out of the pan after the caramel glaze sets. Then you can use a long, serrated knife and slice more easily.***

Oatmeal Breakfast Bars

• 4 c. dry oats (old-fashioned or quick cooking)
• 1 1/2 c. flour
• 1 c. brown sugar
• 1/2 c. sugar
• 1 t. cinnamon
• 1/2 t. salt
• 3/4 – 1 c. canola oil
• 4 eggs
• 1 1/2 c. raisins

1. Dump all the ingredients into a large mixing bowl.

2. Stir, by hand, just until completely moistened and combined.

3. Press into a greased 13×9 casserole dish and bake at 350 degrees for 20 to 25 minutes. Let cool completely before cutting into individual bars.

A few notes about this recipe:

~ I’ve always prepared this recipe with 1 full cup of liquid. However, I was running low on oil today and had no applesauce in the house. So, I used 3/4 cup of oil and the bars turned out great! Also, as you can probably tell, I usually use some applesauce in place of some of the oil.

~ If your family isn’t too keen or raisins, you can substitute with other dried fruit. Or, if you’re especially daring, I suppose chocolate chips might work as well.

~ These bars freeze beautifully. I usually wrap the cooled and cut bars individually and then freeze. They can be thawed in about 2 hours, or if you’re in a hurry, cook in the microwave on the defrost cycle for about 20-30 seconds, depending on the size of your bars.

Crockpot Puffy Pizza Casserole

1 pound lean ground beef
1 small onion, diced
1 garlic clove, minced
1 (1.5) ounce packet of spaghetti mix (if using store-bought, look out for hidden gluten. I like the McCormick brand. You can also make your own using the recipe below)
1/2 teaspoon oregano
1 (15-ounce) can tomato sauce
1/2 cup water

for puffy topping:

1 cup all-purpose flour (I use Pamela's Baking Mix as my AP flour)
1 cup milk
2 eggs
1 cup shredded mozzarella cheese
20 pepperoni slices
1/2 cup sliced olives, optional

Homemade Spaghetti Sauce Mix
yields 1 packet

1 1/2 teaspoons kosher salt
1 tablespoon cornstarch
1 tablespoon dried minced onion
1 tablespoon parsley flakes
1 teaspoon granulated white sugar
1/4 teaspoon garlic powder
2 teaspoons green pepper flakes
3/4 teaspoon Italian seasoning

The Directions.

Use a 4 quart slow cooker (if you only have a 6, that's okay, it will just cook faster. Check it after 3 hours on high.)

In a very large skillet, brown beef, onion, and garlic on the stove top. Drain fat, and add spaghetti sauce mix, oregano, tomato sauce, and water. Stir over low heat until tiny bubbles appear. Remove from heat and scoop into the slow cooker (you might want to spray it with cooking spray).

In a mixing bowl, combine the ingredients for your puffy topping: flour, milk, eggs, and cheese. Pour evenly over the top. Place pepperoni slices and olives on top of the topping.

Cover and cook on high for 4 hours, or until the topping has turned golden brown, puffed up, and pulled away from the sides.
I have not tried to cook this yet on low. I'd check it after 6 hours (in a 4-quart, 4 hours in a 6-quart).
If you do opt to cook it on low, I'd love to hear your timing results!

Chicken Tortilla Casserole

*Notes: Keep the corn tortillas wrapped in plastic or covered with a damp kitchen towel until ready to use – they will dry out quickly. The casserole can be made and refrigerated for up to 2 days. To bake, cover tightly with foil. Bake about 1 hour. Remove foil and bake until cheese has browned, about 10 minutes longer. Cool for 10 minutes.

*Serves 6

2 tablespoons canola oil
1 large onion, chopped fine
2 red bell peppers, stemmed, seeded, and diced medium
1 teaspoon ground cumin
1 teaspoon chili powder
¾ teaspoon salt
3 medium garlic cloves, finely minced
2 tablespoons all purpose flour
2 cups low sodium chicken broth
2 canned chipotle chiles in adobo sauce, chopped with 2 teaspoons sauce (decrease the amount of sauce to 1 teaspoon if you want it less spicy)
2 (15.5 ounce) cans pinto beans, drained and rinsed
1 (14.5 ounce) cans diced tomatoes, drained
2 pounds boneless skinless chicken breasts trimmed of fat and cut into bite-size pieces
¼ cup plus 2 tablespoons chopped fresh cilantro
2 tablespoons lime juice
¼ teaspoon ground black pepper
18 (6-inch) round corn tortillas
Vegetable cooking spray
6 ounces cheddar cheese shredded (about 2 cups)
6 ounces Monterey jack cheese shredded (about 2 cups)

Adjust an oven rack to the middle position and heat the oven to 450 degrees. Heat the oil in a dutch oven or large pot over medium heat until shimmering. Add the onion, bell peppers, cumin, chili powder, and salt; cook, stirring occasionally, until the vegetables are soft and the onions are golden, about 10 minutes. Add the garlic and cook until fragrant, about 1 minute.

Add the flour and cook, stirring constantly, until golden, about 1 minute. Slowly whisk in the chicken broth and bring to a simmer, whisking often. Add the chipotles with adobo sauce, beans, and tomatoes; simmer until the flavors have blended about 5 minutes. Add the chicken and cook, stirring occasionally, until no longer pink, about 4 minutes. Stir in ¼ cup cilantro, the lime juice and pepper.

Place a damp paper towel on the bottom and top of the corn tortilla stack. Microwave for 45 seconds to 1 minute until they are soft and pliable.

Toss the cheeses together in a medium bowl. Spread 1/3 cup of the chicken mixture in a lightly greased 9X13 inch dish. Layer 6 tortillas on top of the filling, overlapping as needed, and sprinkle with 1 ½ cups of the cheese. Repeat the process to form a second layer.

Spread the remaining filling in the baking dish. Cut the remaining 6 tortillas into quarters and arrange over the top and finish off with the remaining cheese. Bake until the cheese is golden brown and the casserole is bubbling, about 15 minutes. Cool for 10 minutes. Sprinkle with the remaining 2 tablespoons cilantro before serving. Serve with additional accompaniments, such as salsa, diced avocado, sour cream or sliced green onions. The casserole can be made and refrigerated for up to 2 days. To bake, cover tightly with foil. Bake about 1 hour. Remove foil and bake until cheese has browned, about 10 minutes longer. Cool for 10 minutes.

Cheddar and Herb Biscuits

Printable Version
Printable Version with Picture

2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon garlic powder
1/2 teaspoon salt
2 tablespoons shortening
3 tablespoons butter, cold
1 cup buttermilk
1 1/4 cups grated sharp cheddar cheese

Preheat oven to 425 degrees. In a medium bowl, combine flour, baking powder, garlic powder and salt. Cut in shortening and butter until coarse crumbs are formed. Lightly mix in grated cheese. Mix in buttermilk just until moist (dry spots here and there are ok – the biscuits will be tough if they are overmixed). Drop the biscuits onto a greased or lined baking sheet. Bake for 12-14 minutes, until browned and golden. While the biscuits are baking, in a small bowl combine three tablespoons melted butter, 1/4 teaspoon dried parsley flakes, 3/4 teaspoon garlic powder and a pinch of salt. Right when the biscuits come out of the oven, brush the butter/herb mixture over the biscuits evenly (alternately, you can dip the top of the biscuit into the butter mixture). Serve immediately.

Idle Hand Bars (Sweet & Salty)

½ cups Unsalted Butter

• ¼ cups Sugar
• 5 Tablespoons Cocoa
• 1 whole Egg Beaten
• 1-¼ cup Graham Cracker Crumbs
• ½ cups Pecans, Finely Chopped
• ¼ cups Hazelnuts, Finely Chopped
• ½ cups Unsalted Butter, Melted And Cooled Slightly
• ⅔ cups Powdered Sugar
• 1 cup Smooth, Natural Peanut Butter (no Salt Added)
• ½ teaspoons Salt
• 1 teaspoon Vanilla Extract
• 5 ounces, weight Semi-Sweet Chocolate Chips
• 1 Tablespoon Unsalted Butter
• Pink Himalayan Salt

Preparation Instructions

1. In double boiler (or a bowl resting over a pot of lightly simmering water), melt the butter, sugar and cocoa.

2. While still over water, add egg and beat to combine (will thicken quite a bit here). Remove from heat and add graham cracker crumbs and nuts.

3. Press into an 8 x 8 cake pan. Set aside.

4. Add peanut butter and butter together in small bowl.

5. Mix in sugar, salt and vanilla to form a thick paste.

6. Dump onto base layer and smooth over, patting down to make a flat, even layer.

7. In double boiler (or microwave), melt butter and chocolate chips together. Stir until completely dissolved and smooth.

8. Pour over peanut butter layer and spread out evenly.

9. Cool in fridge for about 5 minutes (should still be slightly soft on top but not warm).

10. Sprinkle, lightly, with Himalayan salt. Return to fridge (or freezer, if you’re in a hurry like I was), and let cool completely to become hard.

11. Cut into small squares and don’t say I didn’t warn you. These things are addictive.

Bacon, Cheese & Egg Biscuit Cups

For Biscuit Dough:

• 2 1/2 c. flour
• 2 1/2 t. baking powder
• 1/2 t. salt
• 1 T. sugar
• 1/2 c. butter, cut into small pieces
• 1/2 c. milk
• 1 egg, slightly beaten

1. In a large bowl, whisk or sift together flour, baking powder, salt and sugar. Cut in butter until crumbly. Stir in milk and egg until dough comes together. Knead a few times by hand and set aside.

For Filling:

• 6 eggs
• 3 oz. cream cheese
• 1/2 c. milk
• 1 lb. bacon, cooked and crumbled
• 1 1/2 c. shredded cheddar cheese
• To taste: hot sauce, garlic powder, salt, pepper…or any other seasonings you’d like to add

1. Whisk eggs in a large bowl. Stir in cream cheese and milk until smooth. Add other ingredients and stir to combine.

To assemble:

1. Using about 2 T. of biscuit dough at a time, press into the bottom, and 3/4 of the way up the sides, of lightly greased muffin tins. Pre-bake at 400 degrees for 3 minutes.
2. Pour 1/4 c. egg mixture into each pre-baked biscuit cup and bake for 12-15 minutes longer, until eggs are completely set and biscuit cups are slightly browned.

Makhani Chicken

• 4 pieces Boneless, Skinless Chicken Breasts
• 5 cloves Garlic, Minced
• 1 teaspoon Salt
• ½ teaspoons Black Pepper
• ½ teaspoons Cayenne Pepper
• ¼ teaspoons Ground Coriander
• ¼ teaspoons Cumin
• ¼ teaspoons Cardamom
• 1 whole Lime, Juiced
• 1 whole Onion, Diced
• ¼ cups Butter
• 1 can (14.5 Oz. Can) Tomato Sauce
• 1 can (14.5 Oz. Can) Petite Diced Tomatoes
• 1 pint Whipping Cream
• 1 bunch Chopped Cilantro, to taste
• 2 cups Basmati Rice (or However Much You Want)

Preparation Instructions

Combine first 9 ingredients and marinate overnight.

Saute the onion in the butter until soft. Add marinated chicken and cook about 10 minutes. Add the tomato sauce and diced tomatoes. Cook for 30 minutes over medium-low heat with the lid on. Add the whipping cream (I have used light cream or half-and-half also) and cilantro just before serving over Basmati rice.

Note: this is a little spicy, but you can cut back on the cayenne if you want.

Pretzels

Dough:
2 1/2 cups (10 1/2 ounces) all-purpose flour
1/2 teaspoon salt
1 teaspoon sugar
2 1/4 teaspoons instant yeast
7/8 to 1 cup (7 to 8 ounces) warm water*

Topping:
1/2 cup (4 ounces) warm water
2 tablespoons baking soda
Coarse salt (optional)
3 tablespoons butter, melted

Place all of the dough ingredients into a bowl and beat until well combined. Knead the dough, by hand or machine, for about 5 minutes, until it is soft, smooth, and quite slack. Lightly flour the dough and place it in a plastic bag; close the bag, leaving room for the dough to expand, and let it rest for 30 minutes (see pictures below).

Preheat your oven to 500°F. Prepare two baking sheets by spraying them with vegetable oil spray, or lining them with parchment paper.

Transfer the dough to a lightly greased work surface, and divide it into eight equal pieces (about 70g, or 2 1/2 ounces, each). Allow the pieces to rest, uncovered, for 5 minutes. While the dough is resting, combine the 1/2 cup warm water and the baking soda, and place it in a shallow bowl or pie plate. Make sure the baking soda is thoroughly dissolved; if it isn't, it will make your pretzels splotchy.

Roll each piece of dough into a long, thin rope (about 28 to 30 inches long), and twist each rope into a pretzel. Dip each pretzel in the baking soda wash (this will give the pretzels a nice, golden-brown color), and place them on the baking sheets. Sprinkle them lightly with coarse, kosher, or pretzel salt. Allow them to rest, uncovered, for 10 minutes.

Bake the pretzels for 8 to 9 minutes, or until they're golden brown. I only bake one baking sheet at a time and let the other rest while the first is in the oven.

Remove the pretzels from the oven, and brush them thoroughly with the melted butter. Keep brushing the butter on until you've used it all up; it may seem like a lot, but that's what gives these pretzels their ethereal taste. Eat the pretzels warm, or reheat them in an oven or microwave.

*Use the greater amount in the winter, the lesser amount in the summer, and somewhere in between in the spring and fall. Your goal is a soft dough.

The Ultimate Breakfast Casserole - Crockpot

12 slices bacon, cooked and crumbled
4 cups toasted (or stale) bread cubes (I used Pamela's Amazing Wheat Free bread)
2 cups shredded cheese (I used a 4 cheese Mexican blend)
8 ounces sliced mushrooms
8 eggs
1 1/2 cup milk (I used fat free cow's, any would work just fine)
1/2 tsp kosher salt
1/2 tsp black pepper

The Directions.

Use a 6 quart slow cooker. This makes a lot! Cook bacon to desired crispyness, and toast the bread. Set these aside. Spray the inside of your slow cooker with cooking spray, and set that aside, too.

In a large mixing bowl, combine the shredded cheese, mushrooms, eggs, milk, salt, and pepper.

Put the bread cubes into the bottom of your sprayed slow cooker, and pour the egg mixture evenly over the entire thing. Place bacon pieces on top.

Cover and cook on low for 6-8 hours, or until eggs have set, or on high for about 3-4 hours. When the eggs have completely set, and your casserole has begun to brown on top and pull away from the sides, take the lid off the cooker and let the steam and moisture evaporate for about 15 minutes before serving.

Refried Beans

To make refried beans, purchase a bag of dried pinto beans. Soak all day and then cook overnight on low in the crock pot with lots of water. In the morning, drain off most of the water and then put in the fridge to cool. It is important that you fry the beans while they are cold. After the beans have cooled add a small amount of butter or bacon grease to a frying pan.

Then add the cold cooked beans. The amount of liquid in the beans is up to you. The more liquid the soupier the beans.

Cook on a medium heat. While beans are cooking start to mash with a potato masher.

Continue to mash until they are the desired consistency. Your beans should be simmering as you are mashing. Mix in a small amount of salt. I don’t have a measurement because it is really to your taste. If your beans are too runny cook a little longer and the liquid will boil off.

Serve.

We used these beans on open tacos.

If you like to freeze your meals, freeze your beans after they have been cooked in the crock pot but before they have been fried. Thaw in the fridge, fry and serve.

Read more: http://thehappyhousewife.com/refried-beans/#ixzz0e0dyNIqm

Bread Machine Buttery Rolls

1 cup warm milk (70-80 degrees)
1/2 cup butter, softened
1/4 cup sugar (I used sucanat.)
2 eggs
1 teaspoon salt
4 cups flour (I used half fresh-ground whole-wheat and half unbleached flour.)
2 1/4 teaspoon active dry yeast

Add ingredients in the order list to your bread machine. Run on dough cycle. When dough is complete, divide into 20-24 portions and shape into balls.

Place on a greased baking sheet. Cover and let rise for 15 minutes. Bake at 375 degrees for 13-16 minutes until golden brown. Yield: 20-24 rolls

The only thing I think I'll do differently next time is try adding in a little more sucanat or brushing the rolls with a honey/butter mixture as soon as they come out of the oven. My husband and I both thought they would be even yummier if they were a little sweeter.

Yummy Rolls

2 c. whole milk (if you're in a pinch, you can use 2%, but whole is best. Don't use 1% or skim)
½ c. + 1 Tbsp. sugar, divided
1/3 c. (5 1/3 Tbsp.) butter
2 tsp. Kosher salt
2 pkgs. active dry yeast (or 4 1/2 tsp.), preferably bread machine yeast
2/3 c. warm (105-115-degree) water
8-9 c. all-purpose flour
3 beaten eggs

Combine milk, 1/2 c. sugar, butter, and salt in a medium saucepan. Heat over medium heat until butter melts. It's salty. It's sweet. Yum.

Remove from heat. Allow to cool to lukewarm. I usually rub some ice cubes along the sides of the pan or pop the entire pan in a sink full of ice cubes to cool the mixture down because this step can take forever. This step is really important because if the mixture is too hot, it will kill the yeast.

While the milk mixture is cooling, dissolve the yeast and 1 Tbsp. sugar in warm water. Let stand about 10 minutes. If the yeast hasn't bubbled, you'll need to repeat this step.

In a large mixing bowl, combine 3 c. flour and milk mixture. Beat on low for 30 seconds, scraping sides of bowl constantly. Add yeast mixture and beat on high for 3 minutes.

Add beaten eggs. Why should you beat your eggs first? Same reason you should combine your dry ingredients before adding them to moist ingredients when making cookies and cakes--it ensures everything is well-mixed and can be evenly-distributed through your dough or batter. If you add the whole eggs, your dough may not be as consistent.

Stir in as much remaining flour as needed to make a soft dough. This dough should be very soft--it will be coming away from the sides of the bowl, but it will still stick to your finger when you touch it. Don't worry, it will firm up during the rising process. Part of what makes these rolls so good is that they're so soft and light; if you add too much flour, they will be heavy and dense. Place the bowl in a warm place and cover with a clean towel; allow to rise 1 hour.

Punch down dough. Lightly flour your work surface and turn dough out onto surface. Divide in half.

Spray 2 9x13 glass pans with cooking spray. Roll first portion of dough into a rectangle and then cut it into 12 equal-sized pieces. I like to use a pizza cutter because it has a blade on each side, so it cuts right through dough without sticking to the blade. This dough should be very easy to work with, almost like playdough. Shape each piece into a ball and place in prepared pan. Repeat with remaining dough in the second pan.

Cover with a clean cloth and allow to rise in a warm place for about 30 minutes. When dough has about 15-20 minutes to go (depending on your oven), preheat oven to 375.

Bake for 15-18 minutes or until golden-brown. When done, remove from oven. Rub a stick of cold butter over the tops of the rolls. You must now eat one. Now. While it's hot. Then pop the rest into a bowl and no one will ever know that you cheated.

Ice Cream Pie with Easy Caramel Sauce

Prep Time: 25 Minutes
Cook Time: 15 Minutes
Difficulty: Intermediate
Servings: 8
Ingredients
Caramel Sauce
4 Tablespoons Butter
1 cup Brown Sugar, Packed
½ cups Half-and-half
Pinch Of Salt
1 Tablespoon Vanilla
Crust
¼ cups Egg Whites
¼ teaspoons Salt
¼ cups Sugar
1 cup Pecans, Finely Chopped
Filling *
2 pints Ice Cream (1 Pint Each Of Different Flavors)
Preparation Instructions
To make the caramel sauce:
Mix butter, brown sugar, half & half, and salt in a saucepan over medium low heat. Cook while whisking gently for 5 to 7 minutes, until thicker. Add vanilla and cook another minute to thicken further. Turn off heat and pour sauce into a jar. Refrigerate until cold.
To make the crust:
Preheat oven to 350 degrees. Beat egg whites until frothy. Add sugar and salt and beat on high until stiff. Fold in nuts. Spread mixture all over the bottom and sides of a non-glass pie pan, making sure to adequately coat the sides. Bake for 15 to 20 minutes, watching toward the end to make sure crust doesn’t get too brown. Remove from oven when crust is golden brown. Allow crust to cook completely.
When crust is cool, remove ice cream from freezer. Allow to soften. When soft, spread one pint of ice cream (I used Butter Brickle) over the bottom of the crust. Spread the other pint (I used Vanilla Bean) over the first flavor. Cover with foil and freeze until very hard.
To serve, cut slices of pie and serve on individual plates with cold caramel sauce spooned over the top. *Note that the crust will be a bit sticky…but it’s oh, so good!

Chocolate Pecan Crumb Bars

• 1 c. butter (no substitutes)
• 2 c. flour
• 1/2 c. sugar
• 2 c. chocolate chips, reserve 1/2 c.
• 1 can (14 oz.) sweetened condensed milk
• 1 tsp. vanilla
• 1 c. chopped pecans

Beat butter until creamy. Add flour and sugar, beat until crumbly. Press 2 c. (reserve the rest) crumb mixture onto the bottom of a 9×13 inch pan.

Bake at 350° for 10-15 minutes (until edges are golden).

In a small saucepan, warm (on low) 1 1/2 c. chocolate chips and condensed milk until chips are melted. Stir in vanilla and spread over hot crust.

Stir pecans and remaining chocolate chips into the rest of the crumb mixture. Sprinkle over chocolate filling. Bake at 350° for 25-30 minutes. Cool and cut into bars.

** These are very rich. I highly recommend cutting them small. I either cut 8×4 for 32 pieces (easier to measure), or 8×5 for 40 pieces.

Crockpot Green Pepper Chicken

3 chicken breast halves
2 large green bell peppers, seeded and chopped
1 (7-ounce) can whole or diced green chiles (mine were mild)
1/2 teaspoon basil
1 tablespoon dried minced onion, or 1 large yellow onion, diced finely
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 cup water
1/2 cup sour cream (to add before serving)
corn tortillas, optional

The Directions.

I used a 4 quart slow cooker. Put the chicken into the bottom of the cooker, and add the bell peppers and the whole can of chiles. Add basil, onion, salt, and pepper. Stir a bit to combine. Pour in the 1/4 cup of water. Cover and cook on low for about 6 hours, or on high for 3-4.

Before serving, use tongs to remove the chicken, and set aside. Using an immersible blender, blend the peppers and sauce left at the bottom of the slow cooker. If you don't have an immersible blender, carefully(!) pour the slow cooker contents into a traditional stand blender and pulse until fully combined. Pour back into the cooker.

Stir in sour cream until melted. If you don't have sour cream in the house, plain yogurt or cream cheese would work just fine---this is only to thicken the sauce a bit and to mellow out the peppers and chile flavor.

Slice chicken, and return to the cooker. Set to high for 20-30 minutes, or until your dinner is fully hot. Serve the meat in corn tortillas, or over rice.

Slow Cooker Southwest Chicken Stacks

2 cups frozen corn
1 can black beans, rinsed and drained
2 large frozen boneless, skinless chicken breasts (about 1 pound)
1 1/2 cups salsa

Lightly grease the bottom and sides of the slow cooker. Pour frozen corn into the bottom of the slow cooker and place the frozen chicken breasts on top. Cover with beans and salsa. Cover slow cooker and cook on low for 6 hours. Remove chicken from slow cooker and shred with forks. Return to the slow cooker and stir until the chicken, corn, beans and salsa are combined.

Serve on a bed of tortilla chips and top with additional garnishes: lettuce, tomato, avocado, sour cream, cheese, cilantro, lime wedges, etc.

Chicken & Cheese Manicotti

Chicken & Cheese Manicotti

• 1 box manicotti – cooked, drained and rinsed with cold water
• 1/2 lb. chicken, fully cooked and cubed (I used 2 chicken breasts, but this would be a great dish to use up any leftover chicken you might have on hand.)
• 1 15 oz. container ricotta cheese
• 1 egg
• 1/4 c. grated Parmesan cheese
• 1 c. frozen spinach
• 1 t. Italian seasoning
• 1 t. salt
• 1/2 t. garlic powder
• 1/8 t. nutmeg
• 3 T. butter or margarine
• 3 T. flour
• 1/2 c. chicken stock
• 1 c. milk
• 2 c. shredded mozzarella cheese, divided

1. In a large bowl, combine chicken, ricotta, spinach, Parmesan cheese and seasonings.

2. Stir to combine and set aside.

3. Meanwhile, melt butter or margarine in a small saucepan. Stir in flour and cook for 2 minutes. Whisk in chicken stock and milk. Bring to a slow boil until thickened slightly, about 3-5 minutes. Remove from heat and stir in 1 c. mozzarella cheese.

4. Pour half of the sauce into the bottom of a 13×9 casserole dish. Fill manicotti with chicken and ricotta filling. (An easy tip for filling manicotti – use a small spoon and fill to the middle of the noodle from one side. Then turn the noodle over and fill the remaining half.)

5. Layer filled manicotti into the casserole dish. Pour remaining sauce on top and then add remaining cheese. Bake at 350 degrees for 25-30 minutes, until bubbly and cheese is melted.

With all of the filling work involved, this dish probably doesn’t qualify as quick and easy. But it’s definitely stolen moments friendly in that it can be fully assembled whenever you have time, up to 24 hours before baking.

Zucchini Soup

The soup is incredibly easy to make. In a large pot, I added two tbs olive oil and a quarter onion diced and cooked until translucent. To this I added 8 cups of cubed zucchini and 4 cups of water plus two chicken bouillons. Bring to a simmer and let cook until the zucchini is cooked through. Then I turned into puree in the food processor. I returned this to the pot and added one can of fat free evaporated milk. This makes the soup “creamy” while being “waist” friendly. Add salt and pepper to taste and cooked until warm.

Zucchini rolls

1 cup coarsely grated zucchini
1/2 tsp salt
3 1/2 cups of all-purpose flour
1 package rapid-rise dry yeast
1/2 tsp sugar
1/2 cup of grated Parmesan cheese
1 cup warm water (120-130F)
1 tbsp vegetable oil.

In a colander, combine the zucchini and salt and set aside for 30 minutes. In a large bowl combine the 3 cups of flour, sugar, yeast and all but one tbsp of the cheese. Press the zucchini to drain well. Add zucchini to flour mixture and combine evenly. Stir in water and oil and mix until you have a soft and manageable dough. Turn into floured surface and knead until dough is smooth and elastic. Use as much of remaining flour as necessary. Shape dough into ball and place in lightly oiled bowl (I used Pam). Cover with clean cloth and set in warm place for 20 minutes. Meanwhile spray with Pam a 12 muffin-pan. Punch the dough down and divide into 12 pieces. For clover leaf rolls like the ones I made, divide each piece into thirds and make three small balls and place balls into a muffin-pan cup. Sprinkle with remaining Parmesan cheese. Cover the pan with a clean cloth and let rise in warm draft-free place until rolls double in size or around 40 minutes. Bake at 400F for 20-22 minutes or until golden brown and sound hollow when tapped with a finger tip.

Slow-Cooked Pepper Steak

Description:

A flavorful beef steak with bell peppers, prepared in a slow cooker

Yield:

6-8 servings

Ingredients:

2 pounds inexpensive beef steak
2 tablespoons oil
1/4 cup soy sauce
1 large onion, chopped
1 clove garlic, minced
2 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground ginger
4 large tomatoes, washed and coarsely chopped
2 large bell peppers (any color), cut into thin strips
1/2 cup cold water
1 tablespoon cornstarch
Hot cooked rice, for serving

Instructions:

1. Trim fat from meat and cut into thin strips. Brown meat in oil in skillet. Transfer to a slow cooker.

2. Combine soy sauce, onion, garlic, sugar, salt, pepper, and ginger. Pour over beef. Cover and cook on low for 5-6 hours, or until the meat is tender.

3. Add tomatoes and green peppers, stirring into beef mixture. Continue cooking on low for another 60-90 minutes, until peppers are to desired tenderness.

4. Combine the cold water and cornstarch in a small bowl, until smooth; stir into slow cooker and cook on high until thickened.

5. Serve over hot cooked rice.

Preparation Time:

20-30 minutes

Cooking Time:

7-8 hours

Breadsticks

1 ½ cups warm water
1 tablespoon instant yeast
2 tablespoons sugar
3 ½ cups flour (I usually use a combination of unbleached all-purpose flour and white whole wheat flour but use whatever you have on hand!)
½ teaspoon salt
3 tablespoons butter, melted (for the baking sheet)

Mix all ingredients (except melted butter) in a large bowl or electric mixer and knead for three minutes. Let the dough rest for 10 minutes. Heat oven to 375 degrees. Spread melted butter onto an 11X17-inch baking sheet. Roll out the breadstick dough about 1/4 to 1/2-inch thick and cut into strips with a pizza cutter. Twist slightly if desired and place about 1/2-inch apart on the baking sheet. Sprinkle with garlic salt, herbs of choice (I vary this depending on my mood but it usually consists of rosemary, basil, or thyme in some form and crushed finely) and parmesan cheese. Cover with greased plastic wrap and let rise 30 minutes. Bake 15-20 minutes at 375 degrees until golden brown.

Stuffed Bread Sticks

• 1 t. yeast
• 1 t. sugar
• 3/4 c. warm water
• 1/4 c. olive oil
• 1/2 t. salt
• 1/2 t. Italian seasoning, optional
• 2-3 c. flour
• 8 mozzarella string cheese sticks, cut in half
• 32 slices pepperoni
• 2 T. butter or margarine, melted
• Optional topping: 2 t. Parmesan cheese, 1/2 t. each garlic powder, Italian seasoning, salt

1. Let yeast and sugar dissolve in warm water in a large mixing bowl for about 5 minutes. Add olive oil, 1/2 t. salt and optional 1/2 t. Italian seasoning. Slowly add the flour until completely combined and dough is no longer sticky. Knead for 5 minutes, place in a greased bowl, cover and let rise for 1 hour.

2. On a floured surface, roll dough into a rectangle. (I don’t have any good measurements for you here besides saying not too thin and not too think.) Cut into 16 squares. At the edge of each square, place one piece of mozzarella and two pieces of pepperoni. Roll up and tuck in sides. Be sure to seal well to cut down on cheese melting out during the baking process. Place on a baking sheet. Repeat until done.

3. Drizzle or brush melted butter or margarine over each mini bread stick. If desired, combine the optional topping ingredients in a small bowl and sprinkle on top. Bake at 375 degrees for 15-20 minutes, until golden brown.

I made these into mini bread sticks because I thought that would be fun for the kids. However, you can definitely make full sized ones and keep the string cheese whole.

Tips for freezing pizza dough -

Several people have asked how I freeze pizza dough. I bet there are tons of different answers to this question, so this is just what works best for me.

I prepare the dough as directed and let it rise. Then I punch it down and divide into portions, if needed. I flatten each portion into a disc shape, then I place it in a freezer bag and freeze.

When I’m ready to use the dough, I remove it from the plastic bag and place in an oiled bowl. I cover it with a towel until it’s completely thawed and then use as if fresh. I haven’t run into any problems with doing it this way and the dough always tastes as good as fresh.

My Go-To Cornbread

Printable Version

½ cup cornmeal
1 ½ cup flour
2/3 cup sugar
1 tablespoon baking powder
½ teaspoon salt
1/3 cup oil
3 tablespoons butter, melted
2 eggs, beaten
1 ¼ cup milk

Add dry ingredients, make a well and add oil, butter, eggs, and milk into the center. Stir until just mixed (batter will be runny - don't be alarmed!). Bake in an 8” square pan at 350 degrees for 35 minutes. This doubles perfectly for a 9X13-inch pan.

Cheese Rolls with Buttery Parmesan Crust

Printable Version

**If you double the recipe, don't double the amount of yeast - it should stay the same as in the original recipe**

Dough:
4 1/2 teaspoons instant yeast
1/2 cup warm water
1 cup lukewarm milk
1 large egg, lightly beaten
1/4 cup butter, softened
1/3 cup sugar
1 teaspoon salt
5-6 cups unbleached all-purpose flour

Filling:
8 ounces cheddar or pepperjack cheese, cut into 15 cubes

Topping:
2 tablespoons butter
1/4 cup Italian-flavored bread crumbs
1/4 cup grated parmesan cheese
1 egg yolk beaten with 1 tablespoon water

For the dough, combine all the ingredients and mix and knead until you have a soft, elastic dough (don't add too much flour - the key to soft dinner rolls is a soft dough!). Place the dough in a lightly greased bowl and cover, letting rise in a warm place for 20-30 minutes.

Prepare a 9X13-inch pan by lightly greasing the bottom and sides with butter or nonstick cooking spray. Deflate the dough and divide into 15 pieces. Shape the pieces of dough into rounds and punch a cube of cheese from the bottom up into the center of each piece. Pinch the dough tightly together to close the bottom. Place the rolls, pinched side down, in the prepared baking pan. Cover and let rise again for another 15 to 20 minutes, or until nearly doubled.

While the rolls are rising, melt the butter and stir in bread crumbs and parmesan cheese. Set aside.

Preheat the oven to 375 degrees. When the rolls have risen, brush the tops with the egg yolk beaten with water. Sprinkle tops of rolls liberally with the bread crumb mixture. Bake for 15 to 18 minutes, until the tops of the rolls are nicely browned. Remove from the pan immediately and cool on a rack. Serve warm.

Lion House Dinner Rolls

from The Lion House

2 tablespoons active-dry yeast
2 cups warm water
1/3 cup sugar
1/3 cup butter or shortening
1 egg
2 1/2 teaspoons salt
2/3 cup nonfat dry milk
5-6 cups flour

In the large bowl of an electric mixer, combine yeast and water. Let stand 5 minutes. Add sugar, shortening, salt, dry milk, 2 cups flour and egg. Beat together until very smooth. Add remaining flour gradually (about 1/2 cup at a time) until a soft but not sticky dough is formed. Turn dough onto a lightly floured board and knead until it is smooth and satiny (I simply use my very-well-loved Bosch mixer to knead for me). Return dough to an oiled bowl and cover to let rise until doubled.

Separate dough into three portions. Roll out each portion into a circle and cut into 8 pie-shaped pieces (or 12 pieces if you want smaller rolls). Roll up crescent-style and place on baking sheet (I line mine with a silpat liner or parchment paper). Cover with saran wrap that has been sprayed with nonstick cooking spray and let rise until doubled, about 45 minutes. Bake at 375 degrees for 12 minutes - until nicely browned. Makes 2-3 dozen rolls.

*Freezable: I freeze the baked rolls in freezer-safe ziploc bags. I microwave the frozen rolls (about 6 at a time) for 2 minutes before serving.

French Bread Rolls

adapted from allrecipes.com

1 1/2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
2 tablespoons white sugar
2 tablespoons vegetable oil
1 teaspoon salt
4 cups all-purpose flour

In a large bowl, stir together warm water, yeast, and sugar. Let stand until creamy, about 10 minutes.

To the yeast mixture, add the oil, salt, and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.

Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 12-14 equal pieces, and form into round balls. Place on lightly greased baking sheets at least 2 inches apart. Cover the rolls with a damp cloth (or greased saran wrap), and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).

Bake for 12-13 minutes in the preheated oven, or until golden brown.

*Can freeze the rolls after baking - microwave on high for 2 minutes before serving.

Parker House Rolls

*Makes enough rolls for one 11X17-inch sheet pan

1/2 cup sugar
2 cups hot water
1/2 cup oil
6 - 7 cups flour
1 teaspoon salt
2 eggs
2 tablespoons instant yeast

1/4 cup butter, melted, for shaping rolls

Add hot water to sugar and oil and beat with electric mixer (or by hand). Add eggs and salt; beat well. When mixture is lukewarm, add yeast and keep beating. Add flour until a soft dough forms. Do not knead. Let rise in covered, oil bowl for one hour.

Form rolls. To make Parker House rolls, roll out dough to 1/2-inch thickness and cut circles with round cutter, about 3 inches in diameter. Holding dough circle by the edge, dip both sides into melted butter. Fold in half on baking sheet and pinch edges together to seal (don't be afraid of this step - use your index and middle finger to indent the edges of the roll together all the way to the bottom of the sheet pan otherwise they will pop open while baking). Arrange folded dough in rows in pan, each nearly touching the other. Cover and let rise for 30-45 minutes. Bake at 350 degrees for 18-20 minutes. Brush tops with melted butter, if desired.

Blueberry Breakfast Crumble

• 2 c. oats
• 1/2 c. brown sugar
• 1/4 c. sliced almonds, optional
• 1/4 c. flour
• 1/2 t. baking soda
• 1/2 t. cinnamon
• 1/2 c. butter or margarine, melted
• 2 c. blueberries, fresh or frozen
• 1/2 c. sugar
• 1/4 c. flour
• 1 t. almond or vanilla extract
• 1 c. flour
• 1/2 c. brown sugar
• 1/2 t. cinnamon
• 1/4 c. butter or margarine, cut into small pieces

1. In a large mixing bowl, combine oats, 1/2 c. brown sugar, 1/4 c. sliced almonds, 1/4 c. flour, baking soda and 1/2 t. cinnamon. Pour in melted butter or margarine and stir to combine. Press into 2 greased cake pans (or 1 13×9 casserole dish).

2. In the same bowl, toss blueberries with sugar, 1/4 c. flour and almond or vanilla extract. Spread onto pressed crust.

3. Wipe out bowl and combine 1 c. flour, 1/2 c. brown sugar and cinnamon. Cut in butter or margarine until crumbly. Sprinkle over the blueberries.

4. Bake at 375 degrees for 25-35 minutes, until set and golden brown on top.

--cut into bars for quick breakfast