Thursday, April 19, 2012

Sassy Sloppy Joes

Sloppy Joes are one of those great American ground beef recipes. Grown-ups have eaten them since childhood, practically making them comfort food. The ketchup and spices that season them are classic.

Prep Time

Minutes

Total Time

Minutes

Makes

servings

pound lean ground beef

medium onion, chopped (1/2 cup)

1/3

cup chopped celery stalk

1/3

cup chopped green bell pepper

1/3

cup ketchup

1/4

cup water

tablespoon Worcestershire sauce

1/2

teaspoon salt

1/8

teaspoon red pepper sauce

hamburger buns, split and toasted

Cook beef and onion in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in remaining ingredients except buns.
Cover and cook over low heat 10 to 15 minutes or just until vegetables are tender. Fill buns with mixture.

Makes 6 servings

Creamy Baked Chicken Taquitos

Creamy Baked Chicken Taquitos
adapted from Pennies on a Platter, originally from Our Best Bites

3 oz cream cheese, softened (reduced fat is fine)
1/3 cup salsa verde
juice of 1/2 a lime
1 tsp chile powder
1/2 tsp ground cumin
pinch cayenne pepper
1/2 tsp onion powder
3 cloves garlic, minced
1/4 cup chopped fresh cilantro
3 Tbs chopped scallions
2 cups cooked and shredded chicken *
1/2 cup shredded extra sharp cheddar cheese
1/2 cup shredded Pepperjack cheese
8-12 (6-inch) corn tortillas
kosher salt and freshly ground black pepper
cooking spray

Preheat the oven to 425 degrees and spray a baking sheet with cooking spray.

In a large bowl, combine the cream cheese with the salsa, lime juice, cumin, chile powder, cayenne, onion powder, garlic, cilantro, scallions, and 1/4 tsp kosher salt. Fold in the chicken and cheeses. Taste and season with additional salt and pepper if necessary.

Working 3 tortillas at a time, stack them on a microwave-safe plate and cover with plastic wrap. Cook 30 seconds, or until tortillas are soft and pliable.

Spoon 2-3 tablespoons of filling onto the lower third of each tortilla, and roll tightly. Place seam side-down on the prepared baking sheet. Repeat with remaining tortillas and filling.

Spray the taquitos lightly with cooking spray, sprinkle with salt. Bake 15-20 minutes, or until the tortillas are crisp and golden-brown. Serve with salsa, sour cream, and/or guacamole.

*This is how I prepare my chicken if I don't have leftover chicken to use: Preheat the oven to 375 degrees. Spread a piece of aluminum foil across a baking sheet, and arrange chicken breasts in a single layer in the center. Sprinkle with salt and pepper, and season as you wish. Fold the aluminum foil over the chicken breasts, and enclose them to form a "packet." Bake the chicken (on the baking sheet) 35-45 minutes, or until it is cooked through.

**To freeze, prepare the taquitos, but before baking, place the baking sheet in the refrigerator until the taquitos are completely cold. Wrap each taquito in plastic wrap or aluminum foil, and freeze. To bake, unwrap the taquitos and cook in a 425 degree oven for 20 minutes (no need to thaw first).

The Best Homemade Pancakes

Recipe from Chelsea at www.mmmcafe.blogspot.com

2 cups sour cream

scant cup of all purpose flour

2 Tbs. sugar

2 tsp. baking soda

1 tsp. salt

4 large eggs

1 tsp. vanilla extract

butter or pam spray

syrup, for topping

whipped cream, for topping

fresh fruit, for topping

Turn a skillet on to medium-low heat, about 325 degrees if it is electric. Comine the sour cream, flour, sugar, baking soda, and salt. Stir together very gently, stop short of the mixture being combined.

Whisk the eggs and vanilla in a separate bowl, then add to the sour cream mixture. Stir together gently, once more, stop short of the mixture being combined. A little white and yellow swirling is great.

Melt about a tablespoon of butter or spray your pan with pam. Pour the batter into the skillet, ¼ cup at a time. Cook pancakes for 1 ½ minutes, then flip and cook for an additional 1 ½ mintues, or until cooked through.

Top with desired toppings and enjoy!

Makes about 15 pancakes.

Recipe from Pioneer Woman

Sparkling Orange Jello

Sparkling Orange Jello {Homemade}

from melskitchencafe.com

*Serves 6-8

2 envelopes unflavored gelatin (1/8 cup)

1/4 cup cold water

1 1/2 cups plus 1/2 cup orange juice

1/3 cup sugar

2 cups ginger ale

15 ounces drained mandarin oranges

8-10 fresh strawberries, sliced

1 cup fresh raspberries

Place the cold water in a small saucepan. Sprinkle the gelatin over the cold water and let it soften for five minutes then heat it gently on low heat, stirring slowly, until the gelatin dissolves. Add the 1/2 cup orange juice and the sugar. Warm gently until the sugar dissolves, stirring. Do not overheat.

In a large bowl, place the remaining 1 1/2 cups orange juice with the ginger ale and whisk in the gelatin mixture.

Pour the mixture into a 3-quart baking dish (about a 9X13-inch size). Gently stir in the fruit. Refrigerate the mixture until set, about 4-6 hours. Cut into squares and serve as a side dish or simple dessert.

Buttery Cornmeal Crescent Rolls

from melskitchencafe.com

Note: if you need/want to use active dry yeast instead of instant yeast, change the amount of yeast to 2 tablespoons active dry and dissolve the yeast in 1/2 cup warm water and 1 tablespoon sugar. Let the yeast mixture activate and foam (approximately 5 minutes) before adding it to the cornmeal mixture with the butter and 1/3 cup sugar.

Also, as with all yeast doughs, I never use the flour amount called for in the recipe as a hard fast rule (unless a weight measure is given and then I pull out my kitchen scale). Because humidity, temperature, altitude and a multitude of other factors can impact how much flour you need in your yeast doughs, I always judge when to quit adding flour by the texture and look and feel of the dough rather than how much flour I've added compared to the recipe. This tutorial on yeast may help identify how a perfectly floured dough should be.

*Makes 2 dozen rolls

2 cups milk

2/3 cup yellow corn meal

1 ½ tablespoons instant yeast

½ cup (1 stick) butter

1/3 cup granulated sugar

1 teaspoon salt

3 large eggs

5 ½ - 6 cups flour

Heat the milk to just below a boil so bubbles are just appearing around the edges (this is called scalding milk). Add the cornmeal and cook and stir until thickened, lowering the temperature if needed so the mixture doesn't boil. Pour the cornmeal/milk mixture into the bowl of a stand mixer or a large bowl and let cool until lukewarm. Add the yeast, butter and sugar (if you dissolved active dry yeast with a bit of water and sugar until it foamed, add it now). Mix. Add the salt and eggs. Mix well. Add the flour gradually until a soft dough forms. Knead for 5-8 minutes.

Transfer the dough to a lightly greased bowl covered with lightly greased plastic wrap and let rise until doubled.

Divide the dough into three portions and roll each into about an 8-10 inch circle. Brush the top lightly with butter. Cut into 8 wedges and roll each wedge up starting from the wide end so it forms a crescent roll shape. Place each roll on a lightly greased or silpat- or parchment-lined baking sheet, spacing about 1-2 inches apart to allow for rising. Cover lightly with greased plastic wrap. Let the rolls rise until doubled.

Bake at 350 degrees for 10-12 minutes, until lightly browned. Brush with butter while still warm.

Streusel Coffee Cake

Everyone needs a classic coffee cake recipe. Simple to make and a treat to eat, this is it!

Prep Time

Minutes

Total Time

Minutes

Makes

servings

Cinnamon Streusel

1/3

cup Original Bisquick® mix

1/3

cup packed brown sugar

1/2

teaspoon ground cinnamon

tablespoons firm butter or margarine

Coffee Cake

cups Original Bisquick® mix

2/3

cup milk or water

tablespoons sugar

egg

Heat oven to 375°F. Grease 9-inch round pan. In small bowl, stir streusel ingredients until crumbly; set aside.
In medium bowl, mix coffee cake ingredients until blended. Spread in pan. Sprinkle with streusel.
Bake 18 to 22 minutes or until golden brown.

Makes 10 servings

Apple Upside Down Cake

Ingredients

8 Tbsp (1 stick) unsalted butter, softened
1 1/4 cups white, granulate sugar divided (1/2 cup and 3/4 cup)
1 1/2 pounds Braeburn, Jonagold, or Golden Delicious apples (about 4 medium), peeled, quartered, cored, each quarter cut into 2 wedges
3/4 cup flour
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup cornmeal
1/2 cup boiling water
1 teaspoon vanilla extract
2 large eggs
1/3 cup whole milk

1-9-inch cake pan with 1 1/2-inch high sides

Method

1 Preheat your oven to 350°F. Butter the sides of the cake pan. Line the pan with a 10-inch round of parchment paper. The paper will come up 1/2-inch up the sides of the pan. Butter the parchment paper.

2 Melt 2 Tbsp butter in a non-stick skillet on medium heat. Add 1/2 cup sugar and cook until sugar dissolves and mixture turns golden brown, stirring occasionally (use a wooden spoon), about 6 minutes. Add apple wedges to the pan and gently stir to distribute the caramel evenly across the apples. Cover the pan and cook until apples release their juices, about 5 minutes. Uncover and cook until apples are tender and caramel thickens and coats the apples, stirring occasionally, about 13 minutes more. Remove apples and caramel sauce and place in the prepared cake pan.

3 Whisk together the flour, salt, and baking powder in a small bowl and set aside. Place cornmeal in a large mixing bowl. Pour 1/2 cup boiling water over the cornmeal and stir to blend. Add 3/4 cup sugar and 6 Tbsps (3/4 stick) butter to the cornmeal mixture. Beat until well blended. Beat in vanilla and eggs. Beat in the flour, salt, baking powder mixture alternating with the milk. Pour the batter over the apples in the cake pan.

4 Bake until top is golden and a tester inserted into the center comes out clean, about 40 minutes. Cool cake in the pan for 5 minutes. Then run a knife around the edges of the cake to loosen it from the sides of the pan. Carefully invert the cake onto a serving plate or dish, and remove the parchment paper. Cool for 15 minutes.

Makes 6 to 8 servings. Serve with vanilla ice cream.

Amanda's Cheese Ball

Recipe from Chelsea at www.mmmcafe.blogspot.com

2 cups shredded cheddar cheese

8 ounces cream cheese, softened

2 Tbs. mayo

1 Tbs. worchestershire

1 garlic clove, minced

1/2 tsp. cayenne pepper

1/2 cup sliced almonds, toasted or bacon bits (for rolling cheese ball)

parsley for topping

Combine first 6 ingredients in a bowl. Wet your hands with an ice cube until freezing! This helps to insure that the cheese won't stick to your fingers. Mold into a ball and place in refrigerator for 4 hours. Prior to serving, roll in almonds or bacon bits, and sprinkle the top with parsley. Serve with crackers of your choice.

Serves 12.

Cheesy Pepperoni Pizza Quick Bread

1 cup all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 large eggs

2 tablespoons extra virgin olive oil

3/4 cup buttermilk

1/4 cup shredded Parmesan cheese

1 1/2 cups shredded Mozzarella cheese

1 cup quartered pepperoni slices, about 32 slices

1/2 cup marinara sauce

1 teaspoon Italian Seasoning

1/4 cup shredded Parmesan Cheese

1. Preheat oven to 350 degrees F. and spray small bread pan with non-stick cooking spray.

2. Place flour, baking powder, baking soda, salt and pepper into the bowl of a stand or electric mixer, mix to combine. Slowly add in eggs, oil, buttermilk, Parmesan, Mozzarella and pepperoni until just combined. Pour half of batter into prepared bread pan that measures 9x5x2 3/4-inches. Top evenly with marinara sauce then pour remaining batter over sauce. Top with Italian seasoning and additional Parmesan cheese. Bake for 45-55 minutes or until toothpick comes clean from center. Let cool for 30 minutes before removing from pan. Slice and serve warm or room temperature.

Makes 8 servings

Beef with Snow Peas

Added by Ree on October 24, 2010 in Beef, Main Courses

Prep Time 5 Minutes
Cook Time 15 Minutes

Servings 8

Difficulty Easy

Ingredients

1-½ pound Flank Steak, Trimmed Of Fat And Sliced Very Thin Against The Grain
½ cups Low Sodium Soy Sauce
3 Tablespoons Sherry Or Cooking Sherry
2 Tablespoons Brown Sugar
2 Tablespoons Cornstarch
1 Tablespoon Minced Fresh Ginger
8 ounces, weight Fresh Snow Peas, Ends Trimmed
5 whole Scallions, Cut Into Haf-inch Pieces On The Diagonal
Salt As Needed (use Sparingly)
3 Tablespoons Peanut Or Olive Oil
Crushed Red Pepper, For Sprinkling
Jasmine Or Long Grain Rice, Cooked According To Package

Preparation Instructions

In a bowl, mix together soy sauce, sherry, brown sugar, cornstarch, and ginger. Add sliced meat to bowl and toss with hands. Set aside.

Heat oil in a heavy skillet (iron is best) or wok over high heat. Add snow peas and stir for 45 seconds. Remove to a separate plate. Set aside.

Allow pan to get very hot again. With tongs, add half the meat mixture, leaving most of the marinade still in the bowl. Add half the scallions. Spread out meat as you add it to pan, but do not stir for a good minute. (You want the meat to get as brown as possible in as short amount a time as possible.) Turn meat to the other side and cook for another 30 seconds. Remove to a clean plate.

Repeat with other half of meat, allowing pan to get very hot again first. After turning it, add the first plateful of meat, the rest of the marinade, and the snow peas. Stir over high heat for 30 seconds, then turn off heat. Check seasonings and add salt only if it needs it. Mixture will thicken as it sits.

Serve immediately over rice. Sprinkle crushed red pepper over the top to give it some spice.

Beef with Peppers

Beef with Peppers

Added by Ree on March 30, 2011 in Beef, Main Courses
Prep Time 15 Minutes
Cook Time 15 Minutes Servings 8 Difficulty Easy
Ingredients

1-½ pound Flank Steak, Sliced Very Thin Against The Grain
½ cups Low Sodium Soy Sauce
3 Tablespoons Sherry
2 Tablespoons Packed Brown Sugar
2 Tablespoons Cornstarch
1 Tablespoon Minced Fresh Ginger
2 cloves Garlic, Minced
1 teaspoon Red Chile Paste (or A Few Dashes Red Chile Oil)
2 Tablespoons Canola Oil
1 whole Medium Yellow Onion, Sliced
2 whole Red Bell Peppers, Cored And Sliced Into Rings
1 Tablespoon Diced Fresh Jalapeno (or 1 Teaspoon Dice Hot Pepper)
Red Pepper Flakes, For Sprinkling
Cilantro Leaves

Preparation Instructions

Mix together soy sauce, sherry, brown sugar, cornstarch, ginger, garlic, and chili paste (or chili oil.) Place sliced beef in the mixture and toss to coat. Set aside.

Heat 1 tablespoon oil in a large skillet over medium-high to high heat. When it is very hot, throw in the onions and cook for less than a minute. Remove to a separate plate. Return skillet to flame, allow to reheat, and add bell peppers (and hot pepper/jalapeno if using.) Cook for a minute, tossing, until peppers have brown/black bits but are still firm. Remove to a plate.

Return skillet to heat and allow to get hot. Add the remaining tablespoon of oil to the skillet. Add 1/3 of the meat mixture, evenly distributing over the surface of the skillet. Allow to sit for 20 to 30 seconds, then turn with tongs. Cook for another 30 seconds, then remove to a separate plate. Repeat with remaining meat until all brown.

Reduce heat to low. Add all meat, onions, and peppers to the skillet and toss to combine. Pour in remaining sauce (the sauce the meat marinated in*) and stir. Allow to simmer on low for a few minutes. Sauce will slowly thicken. Turn off heat.

*Update/Note: you can also whip up an extra batch of liquid if you do not want to use the same liquid you use for the meat.

Turn off boiling water, then throw in noodles. Stir, then allow noodles to sit in hot water for 8 minutes or so (check package directions to be sure.) Drain, then add 1/2 the noodles to stir fry. Toss together, then add more noodles to taste. Add very hot water if needed to thin.

Top with cilantro leaves. Serve immediately.

Chicken Paprikash

We like cooking chicken skin-on and bone-in, but this recipe will easily work with boneless, skinless chicken pieces as well, if that's what you prefer. Paprika can go flat and tasteless if it is too old. So check your paprika first, before starting this dish.

Ingredients

2 to 2 1/2 pounds of chicken pieces, preferably thighs and legs
Salt
2-3 Tbsp unsalted butter
2 pounds yellow onions, (about 2-3 large onions)
Black pepper to taste
2 Tbsp sweet paprika, preferably Hungarian
1 teaspoon (or to taste), hot paprika or cayenne
1 cup chicken broth
1/2 cup sour cream

Method

1 Salt the chicken pieces well and let them sit at room temperature while you cut the onions. Slice the onions lengthwise (top to root).

2 Heat a large sauté pan over medium-high heat and melt the butter. When the butter is hot, pat the chicken pieces dry with paper towels and place them skin-side down in the pan. Let the chicken pieces cook 4-5 minutes on one side, until well browned, then turn them over and let them cook 2-3 minutes on the other side. (Take care when turning so as not to tear the skin if any is sticking to the pan.) Remove the chicken from the pan to a bowl, set aside.

3 Add the sliced onions to the sauté pan and cook them, stirring occasionally, scraping up the browned bits from the chicken, until lightly browned, about 7 minutes.

4 Add the paprika and some black pepper to the onions and stir to combine. Add the chicken broth, again scraping up the browned bits from the bottom of the pan, and then nestle the chicken pieces into the pan, on top of the onions. Cover and cook on a low simmer for 20-25 minutes (depending on the size of your chicken pieces). When the chicken is cooked through (at least 165° if you use a thermometer, or if the juices run clear, not pink when the thickest part of the thigh is pierced with a knife) remove the pan from the heat. (If you want, you can also keep cooking the chicken until it begins to fall off the bone, which may take another 30 minutes or so.)

5 When the chicken is done to your taste, remove the chicken from the pan. Allow the pan to cool for a minute and then slowly stir in the sour cream and add salt to taste. If the sour cream cools the sauce too much, turn the heat back on just enough to warm it through. Add the chicken back to the pan and coat with the sauce.

Serve with dumplings, rice, egg noodles or potatoes. (If cooking gluten-free, serve with rice, potatoes or gluten-free noodles or dumplings.)

Yield: Serves 4-6.

Guy's Pretzels

Guy's Pretzels
Printable Version

1 1/2 Tbs. dry active ueast
1 Tbs. sugar
2 1/2 cups all purpose flour
2 1/2 cup whole wheat flour
1 tsp. sea salt
2 large eggs
Toppings (coarse salt, parmesan cheese, garlic salt)

Mix 1 1/2 cups warm water, the yeast, and sugar in a bowl. Set aside for 5 minutes.
In a large mixing bowl with dough hook attached, mix flour and sea salt. Add 1 egg and the yeast mixture and pulse in 10 second intervals until the dough comes together, about 3 pulses. Turn out onto a floured board. Knead 10 to 12 times, adding more flour if needed. Cut the dough into 4 equal portions and cover with a towel.
On a floured board, roll out one piece of dough into a 14 by 11 inch rectangle, 1/4 inch thick.
Cut the dough into strips, about 2 inches thick. Roll into a 12-inch rope with your hangs. Transfer the rope to a baking sheet lined with parchment paper. Grab the ends and bring them toward eachother, forming a U shape, then cross the left end over the right end to make pretzel shape. Cross the left end over the right end again to make a twist in the middle. Repeat wit the remaining dough, spacing the pretzels 3 inches apart. Let sit for 10 to 15 minutes. Beat the remaining egg in a bowl. Brush the pretzels with the egg, then sprinkle with salt, cheese, garlic salt, or other toppings. Bake at 475 until browned, 16 to 18 minutes.

Makes 24 small pretzels.

Chicken with Chipotle Alfredo Sauce

Chicken with Chipotle Alfredo Sauce

2
cups uncooked penne pasta (6 oz)
1
tablespoon olive oil
1
lb boneless skinless chicken breasts, cut into 1/2-inch pieces
2
cloves garlic, finely chopped
1
chipotle chile in adobo sauce (from 7-oz can), finely chopped
1
jar (16 oz) Alfredo pasta sauce
2
tablespoons chopped fresh cilantro
Hide Directions
DIRECTIONS:

Cook and drain pasta as directed on package.
Meanwhile, in 10-inch skillet, heat oil over medium-high heat. Cook chicken and garlic in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink in center. Stir in chile and Alfredo sauce; cook 2 minutes, stirring frequently.
Serve chicken mixture over pasta; sprinkle with cilantro.

Marlboro Man Sandwich

The Marlboro Man Sandwich

Added by Ree on September 10, 2009 in Main Courses, Sandwiches

Prep Time 15 Minutes

Cook Time 15 Minutes Servings 4 Difficulty Easy

INGREDIENTS

1 whole Large (or 2 Small) Onions

2 sticks Butter (lots And Lots Of Butter)

2 pounds (to 3 Pounds) Cube Steak (tenderized Round Steak That's Been Extra Tenderized)

Lawry's Seasoned Salt (or Similar Seasoned Salt)

½ cups (approximately) Worcestershire Sauce

Tabasco Sauce, To Taste

4 whole French/deli Rolls (earthgrains Are Best!)

PREPARATION INSTRUCTIONS

Slice onions and cook in 1/4 stick butter until soft and light brown. Remove and set aside.

Slice cube steak against the grain. Season with Lawry’s.

Heat 2 tablespoons butter over high heat (in same skillet) until melted and beginning to brown. Add meat in single layer. Cook one side until brown, then flip and cook until brown, about a minute on both sides.

Add 1/2 cup (at least) Worcestershire sauce, 5 to 6 shakes Tabasco, and 2 tablespoons butter. Add cooked onions. Stir to combine.

Butter halved French rolls and brown in skillet.

To assemble, lay bottom half of French roll on plate. Place meat mixture, followed by a spoonful of juice from the pan. Top with other half of roll, cut in half, and devour!

Sweet Cinnamon Scones

Added by Ree on March 13, 2011 in Biscuits and Scones, Breads

Prep Time 20 Minutes
Cook Time 25 Minutes

Servings 8

Difficulty Easy

Ingredients

3 cups All-purpose Flour
⅓ cups Sugar
5 teaspoons Baking Powder
½ teaspoons Ground Cinnamon
2 sticks (1 Cup) Unsalted Butter
¾ cups Heavy Cream
1 whole Egg
1 teaspoon Vanilla Extract
1 cup Cinnamon Chips
Topping
½ cups Sugar
1 teaspoon Ground Cinnamon
1-½ teaspoon Heavy Cream

Preparation Instructions

Preheat oven to 350 degrees.

In a large bowl, mix together flour, 1/3 cup sugar, 1/2 teaspoon ground cinnamon, and baking powder. Cut butter into pieces, then cut into dry ingredients with a pastry cutter until mixture resembles coarse crumbs. Stir in cinnamon chips.

Mix together cream, egg, and vanilla extract. Pour into flour/butter mixture, stirring gently with a fork to combine.

Turn onto work surface (mixture will be very crumbly and falling apart.) Gently press together on the sides as you flatten (or roll, with a rolling pin) the top. Form either into a large circle or a large rectangle. Mix together topping ingredients, stirring with a fork. Sprinkle over the top of the dough, lightly pressing.

Cut into wedges (from a circle) or triangles (from a rectangle.) Transfer to a cookie sheet and bake for 20 to 25 minutes. Allow to cool completely. Serve with coffee.

Sweet Cinnamon Scones

Added by Ree on March 13, 2011 in Biscuits and Scones, Breads

Prep Time 20 Minutes
Cook Time 25 Minutes

Servings 8

Difficulty Easy

Ingredients

3 cups All-purpose Flour
⅓ cups Sugar
5 teaspoons Baking Powder
½ teaspoons Ground Cinnamon
2 sticks (1 Cup) Unsalted Butter
¾ cups Heavy Cream
1 whole Egg
1 teaspoon Vanilla Extract
1 cup Cinnamon Chips
Topping
½ cups Sugar
1 teaspoon Ground Cinnamon
1-½ teaspoon Heavy Cream

Preparation Instructions

Preheat oven to 350 degrees.

Mix together cream, egg, and vanilla extract. Pour into flour/butter mixture, stirring gently with a fork to combine.

Cut into wedges (from a circle) or triangles (from a rectangle.) Transfer to a cookie sheet and bake for 20 to 25 minutes. Allow to cool completely. Serve with coffee.

Sweet Cinnamon Scones

Added by Ree on March 13, 2011 in Biscuits and Scones, Breads

Prep Time 20 Minutes
Cook Time 25 Minutes

Servings 8

Difficulty Easy

Ingredients

3 cups All-purpose Flour
⅓ cups Sugar
5 teaspoons Baking Powder
½ teaspoons Ground Cinnamon
2 sticks (1 Cup) Unsalted Butter
¾ cups Heavy Cream
1 whole Egg
1 teaspoon Vanilla Extract
1 cup Cinnamon Chips
Topping
½ cups Sugar
1 teaspoon Ground Cinnamon
1-½ teaspoon Heavy Cream

Preparation Instructions

Preheat oven to 350 degrees.

Mix together cream, egg, and vanilla extract. Pour into flour/butter mixture, stirring gently with a fork to combine.

Cut into wedges (from a circle) or triangles (from a rectangle.) Transfer to a cookie sheet and bake for 20 to 25 minutes. Allow to cool completely. Serve with coffee.

Sweet Cinnamon Scones

Added by Ree on March 13, 2011 in Biscuits and Scones, Breads

Prep Time 20 Minutes
Cook Time 25 Minutes

Servings 8

Difficulty Easy

Ingredients

3 cups All-purpose Flour
⅓ cups Sugar
5 teaspoons Baking Powder
½ teaspoons Ground Cinnamon
2 sticks (1 Cup) Unsalted Butter
¾ cups Heavy Cream
1 whole Egg
1 teaspoon Vanilla Extract
1 cup Cinnamon Chips
Topping
½ cups Sugar
1 teaspoon Ground Cinnamon
1-½ teaspoon Heavy Cream

Preparation Instructions

Preheat oven to 350 degrees.

Mix together cream, egg, and vanilla extract. Pour into flour/butter mixture, stirring gently with a fork to combine.

Cut into wedges (from a circle) or triangles (from a rectangle.) Transfer to a cookie sheet and bake for 20 to 25 minutes. Allow to cool completely.

Lucky Green Velvet Cupcakes

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

English Muffins

1 cup hot water
1/2 cup milk
2 tsp honey
2 tsp salt
4 cups flour (I used 1/2 white 1/2 whole wheat)
2 tsp instant yeast
3 Tbs. softened butter
Cornmeal

Mix together water, milk, honey and salt. Add 2 cups of flour and the yeast. Mix until you have a loose batter.

Cover the mixture and let rise for about 1 hour. It will look like this after an hour.

Add the butter and the remainder of the flour. Roll out dough on a surface sprinkled with cornmeal to about 1/2 inch thick and cut into circles.

Let rise until doubled. Cook on a hot (about 350 degrees), well buttered griddle until they are light brown.

Turn once while cooking.

Cool and eat… or eat while hot, I cut them in half but you can also pry them open with a fork.

These taste so much better than store bought muffins and are easy to make!

Chocolate Chip Cookies from Lion House Bakery

Ingredients:

1 ¾ cups butter
1 ¾ cups brown sugar
1 ¼ cups granulated sugar
4 eggs
5 ½ Tbsp. Water
1 ½ tsp. vanilla
6 cups all-purpose flour
1 ½ tsp. salt
1 ½ tsp. baking soda
3 cups chocolate chips

Method:

Preheat oven to 350-degrees. Line a cookie sheet with wax paper or parchment paper; set aside. In a large mixing bowl, cream butter and sugars. Add eggs, water and vanilla and mix until creamy. Mix together the flour salt and soda; add to the butter mixture. Mix well. Gently fold in chocolate chips (semi sweet or milk), mixing only until ships are evenly distributed. (Over mixing results in broken chips and discolored dough.) Drop by teaspoonfuls onto prepared cookie sheet. Bake for 8 to 10 minutes or until light golden around the edges. Makes 5-6 dozen 3 1/2 - inch cookies.

Chewy Pretzel Bites

from melskitchencafe.com

*Note: if using active dry yeast, increase the yeast to 1 tablespoon. Proof the yeast in the warm water and sugar (let it bubble and foam - maybe about 5 minutes) before adding it to the flour and salt.

*Makes about 2 dozen pretzel bites

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

1 cup (8 ounces) very warm water

Topping:

1/2 cup (4 ounces) warm water

2 tablespoons baking soda

Coarse salt (optional)

3 tablespoons butter, melted

In a large bowl or the bowl of an electric mixer, place the flour, salt, sugar and yeast. Mix to just combine. Add the water and mix well, adding more flour, as needed, a bit at a time to form a soft, smooth dough that clears the sides and bottom of the bowl. Knead the dough, by hand or machine, for about 5 minutes, until it is soft, smooth and quite slack. The goal is to get a really soft dough that isn't overly sticky. 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 or up to 60 minutes.

Preheat your oven to 500°F. Don’t be afraid of the high heat! This is what will help those pretzels to brown up perfectly and stay soft on the inside. Prepare two baking sheets by lining them with parchment paper or lightly greasing them.

Transfer the dough to a lightly greased work surface, and divide it into about four strips of equal length. 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 in a liquid measuring cup (deep enough to dip the pretzel bites into). Make sure the baking soda is thoroughly dissolved. Sometimes I have a hard time getting the baking soda completely dissolved, so I just lightly stir up the mixture right before adding each pretzel.

Cut each strip of dough into about 6-8 pieces, about 1 to 1 ½ inches in width. You don’t have to be completely exact, just eyeball it. Dip each pretzel bite in the baking soda solution (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 7-8 minutes or until they're golden brown. Bake one sheet at a time - it won't hurt the other pretzels to chill out for a little longer.

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 on low heat.

Crockpot Hearty Beef Stew

Hearty Beef Stew {Slow Cooker}
Printable Version with Picture
Printable Version

*Note: this stew recipe has a few steps that I am going to strongly encourage following – even if it makes you roll your eyes to have to go to the work/mess of browning meat before adding it to the slow cooker. I get it, I do! But let me emphasize that there is a reason this stew has more flavor and deliciousness than any other slow cooker stew I’ve had – and I believe it is because of the few minutes you have to spend at the beginning browning up the meat, onions and quickly bringing the sauce to a simmer. Browing = flavor. Now, if you absolutely refuse to do it…don’t worry, I’ll still like you. Go ahead – throw it all in – but don’t tell me before you do or else I’ll spend the day cringing. Also, unless you can find prepackaged stew meat in large pieces, it pays to buy a whole chuck roast and cut it up yourself, plus if you look for chuck roast on sale, it will probably save you a penny or two!

*Serves 6-8

INGREDIENTS:
5 pounds boneless chuck roast, cut into 1 1/2-inch pieces
Salt and pepper
2 tablespoons canola oil
2 medium yellow onions, finely chopped
1 (6-ounce) can tomato paste
2 cups low-sodium chicken broth or beef broth
3 tablespoons soy sauce
2 bay leaves
1 pound carrots, peeled, and cut into 1-inch pieces
1 pound red potatoes, washed and cut into 1-inch pieces
1 teaspoon dried thyme
2 tablespoons Minute tapioca
2 cups frozen peas

DIRECTIONS:
After the meat has been cut into chunks, pat it dry with a paper towel and season all the pieces with salt and pepper. In a large skillet, heat 1 tablespoon of the oil over medium heat until the oil is rippling and hot. Cook half of the beef until it is well browned on each side, about 4 minutes. No need to cook it all the way through – just get some great brown color all around. Toss the meat in the slow cooker and follow the same process with the second half of the meat (you may need to add another tablespoon of oil to the pan if it looks a little dry). Remove the meat to the slow cooker, trying to keep as much oil in the pan as possible.

Return the skillet to medium heat and add the onions and 1/4 teaspoon salt and cook until the onions are translucent and golden, about 6 minutes. Add the tomato paste and cook, stirring, for about 2 minutes. Slowly whisk in the broth, soy sauce, 1/2 teaspoon thyme and bay leaves. Bring the mixture to a boil and transfer it to the slow cooker, pouring it over the meat.

In a large bowl, toss the carrots, potatoes, 1 tablespoon oil, 1/2 teaspoon dried thyme, 1/2 teaspoon salt and 1/2 teaspoon pepper. On the counter, lay out a large piece of heavy-duty aluminum foil (use two sheets of regular foil on top of each other if you don’t have heavy-duty). Place the tossed vegetables on one side of the foil. Fold the foil over the vegetables and crimp the edges really well to form a little foil packet that will fit in the top of your slow cooker. Stir the tapioca into the slow cooker. Place the foil packet of vegetables on top of the stew, cover the slow cooker, and cook on high for 6-7 hours or low for 10-11 hours.

When the stew is finished cooking, carefully remove the foil packet from the top of the stew. Discard the bay leaves from the stew. Carefully open the foil packet (be careful of steam that may escape as you open it!). Return the vegetables and any juices to the slow cooker and gently mix them into the stew. Stir in the frozen peas and let them rest in the stew for 5-10 minutes, until they are heated through. Serve.

Peanutty Cream Bars

Whipping cream and peanut butter chips are the secrets in this fabulous bar cookie.

Prep Time

Minutes

Total Time

2:35

Hrs:Mins

Makes

bars

1 1/4

cups Original Bisquick® mix

1/2

cup powdered sugar

1/4

cup cold butter or margarine

tablespoon hot water

3/4

cup whipping cream

bag (10 oz) peanut butter chips (1 2/3 cups)

1/2

cup dry-roasted peanuts

Heat oven to 350°F. In medium bowl, mix Bisquick mix and powdered sugar. Cut in butter, using pastry blender or fork, until mixture is crumbly. Stir in hot water. In ungreased 8-inch or 9-inch square pan, press mixture firmly on bottom.
Bake 15 to 20 minutes or until set and golden brown around edges.
In 1-quart saucepan, heat whipping cream and peanut butter chips over medium heat, stirring constantly, until smooth. Pour over baked crust; spread evenly. Sprinkle with peanuts. Refrigerate at least 2 hours until set. For 25 bars, cut into 5 rows by 5 rows.

Makes 25 bars

Nutty Noel Bars

Original Bisquick® mix provides a simple addition to these nutty bars – a delicious dessert made in 35 minutes!

Prep Time

Minutes

Total Time

Minutes

Makes

bars

1 1/2

cups Original Bisquick® mix

cup old-fashioned or quick-cooking oats

3/4

cup packed brown sugar

1/3

cup butter or margarine, softened

egg

1 1/4

cups white baking chips

tablespoons whipping (heavy) cream

1 1/2

cups mixed nuts or cashews

Heat oven to 350º. Lightly grease bottom only of rectangular pan, 13x9x2 inches, with shortening or spray bottom with cooking spray.
Stir Bisquick mix, oats, brown sugar, butter and egg in large bowl until well blended. Press on bottom of pan. Bake 16 to 18 minutes or until golden brown.
Place white baking chips and whipping cream in small microwavable bowl. Microwave uncovered on Medium-High (70%) 1 minute; stir. Microwave 10 to 15 seconds longer or until mixture can be stirred smooth. Spread over baked layer. Sprinkle with nuts; press gently into topping. Cool completely, about 1 hour. For bars, cut into 8 rows by 4 rows.

Makes 32 bars