Sunday, September 30, 2012

Colossal Caramel Apple Trifle Recipe

I took this to church for treats for our class. My bowl wasn't big enough, so I didn't use all the apple pie filling and had to just put the cool whip around the edges. I forgot to sprinkle the pecans until AFTER I took the picture. Everyone like this. It makes a LOT!



Colossal Caramel Apple Trifle Recipe
Taste of home Feb/March 2004

1 package (18-1/4 ounces) yellow cake mix
6 cups cold milk
3 packages (3.4 ounces each) instant vanilla pudding mix
1 teaspoon apple pie spice
1 jar (12-1/4 ounces) caramel ice cream topping
1-1/2 cups chopped pecans, toasted
2 cans (21 ounces each) apple pie filling
2 cartons (16 ounces each) frozen whipped topping, thawed


Prepare and bake cake according to package directions, using two greased 9-in. round baking pans. Cool for 10 minutes before removing to wire racks to cool completely.
In a large bowl, whisk milk, pudding mixes and apple pie spice for 2 minutes. Let stand for 2 minutes or until soft-set.
Cut one cake layer if necessary to fit evenly in an 8-qt. punch bowl. Poke holes in cake with a long wooden skewer; gradually pour a third of the caramel topping over cake. Sprinkle with 1/2 cup pecans and spread with half of the pudding mixture.
Spoon one can of pie filling over pudding; spread with one carton of whipped topping.
Top with remaining cake and repeat layers. Drizzle with remaining caramel topping and sprinkle with remaining pecans. Refrigerate until serving. Yield: 42 servings (3/4 cup each).

 

Saturday, September 29, 2012

Homemade Apple Pie Spice

I ran out of my apple pie spice. I had it on my grocery list and when I saw that it cost $3.50 for this small .5 oz container, I figured I would go find a recipe to make it. I had everything in my spice cabinet(except the optional cardamom) and made this for much much cheaper than what I could buy it for!

Homemade Apple Pie Spice
http://www.5dollardinners.com

1 Tbsp ground cinnamon
1 tsp ground nutmeg
1 tsp allspice
1/2 tsp ground cloves
Dash of cardamom (optional)

Place all ingredients in small, sealable container and mix together. Use as directed in recipes that call for apple pie spice.

Store in a dry place, up to 6 months.  This recipe fills up the small container shown.



Friday, September 28, 2012

Creamy Layered Jello Squares

I found this on the internet somewhere and made it with sugar free raspberry jello. It was quite tasty and everyone liked it. I will make this again.

Creamy Layered Jello Squares

9 servings

1-1/2 cups boiling water
1pkg. (0.6 oz.) JELL-O Strawberry Flavor Sugar Free Gelatin
Ice cubes
1cup cold water
1-1/2cups thawed COOL WHIP Sugar Free Whipped Topping, divided

ADD boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add enough ice to cold water to measure 1-1/2 cups. Add to gelatin; stir until ice is completely melted. Remove 1-1/2 cups gelatin; set aside on counter. Refrigerate remaining gelatin 30 min. or until slightly thickened.
ADD 3/4 cup COOL WHIP to chilled thickened gelatin; whisk until well blended. Pour into 8-inch square dish. Refrigerate 15 min. or until gelatin mixture is set but not firm. Carefully pour reserved gelatin over creamy gelatin layer in dish.
REFRIGERATE 3 hours or until firm. Cut into squares; top with remaining COOL WHIP.

SUBSTITUTE
Prepare using any flavor JELL-O Sugar Free Gelatin.


9 servings
Calories 35Total fat 1.5 g Saturated fat 1.5 g Cholesterol 0 mg Sodium 50 mg Carbohydrate 4 g Dietary fiber 0 g Sugars 1 g Protein 1 g Vitamin A 0 %DV Vitamin C 0 %DV Calcium 0 %

Thursday, September 27, 2012

Upside Down Peach Cake

This was super easy to put together at the last minute(when another dessert failed me). It was great tasting and we liked it warm from the oven. Will make this again, for sure!

Upside Down Peach Cake
http://www.budgetgourmetmom.com

1 box yellow cake mix
oil, eggs, water according the boxed cake directions
1/2 cup butter
1/4 cup brown sugar
1/2 cup old fashioned oats
4-5 fresh peaches, peeled and sliced

1.  Preheat oven to 350°
2.  Place butter in a 9 x 13 baking dish. Melt in the oven.
3. While the butter melts, mix the cake mix according to the directions on the box. Set aside.
4. Once the butter is melted stir in the brown sugar until dissolved. Sprinkle evenly with old fashioned oats. Layer evenly with sliced peaches.
5. Pour cake batter over the fruit and spread evenly.

6. Bake for the amount of time directed on the cake box for a 13 x 9 pan.
7. Once baked and a toothpick comes out clean flip immediately onto a serving platter. Allow to cool and serve.

 

 

 

 

 

Wednesday, September 26, 2012

Chipotle Hamburger Buns

I love to make hamburger buns. I think I have tried 3 different recipes from this blog--and adapted them all to the bread maker! We loved these. We served them with the Chicago Style Italian Beef.

Chipotle Hamburger Buns
Adapted to bread maker from http://www.jasonandshawnda.com

 
3/4 cup very warm water, divided
1 pkg yeast
2 Tbsp sugar
4 Tbsp melted butter, divided
1 large egg
2 chipotles, chopped + 2-3 Tbsp adobo sauce (from canned chipotles)Beth used 2.5 t total
3 - 4 cups flour
1 1/4 tsp salt
Sesame seeds


Beth notes:  I put all ingredients in the bread maker according to my machine’s instruction.

  1. Put 1/2 cup water into the bowl of your stand mixer fitted with the dough hook and stir in the sugar. Sprinkle 1 package of yeast over top and let rest 10 minutes.
  2. Add 2 Tbsp melted butter, egg, chopped chipotles, adobo sauce, and remaining 1/4 cup water.
  3. Add 3 cups flour and salt and turn mixer on to low.
  4. Knead 5-7 minutes, until dough comes together and forms a soft, smooth ball. (Dough should clean the sides of the bowl, add additional flour if necessary.)
  5. Cover the dough, and let it rise for 1 to 2 hours, or until doubled.
  6. Turn the dough onto a floured surface and divide it into 8 equal pieces. Beth made 10
  7. Shape each piece into a round ball and flatten with your palm to 3 inches across. Place the buns on a lightly greased or parchment-lined baking sheet, cover, and let rise for an hour.
  8. Preheat oven to 375.
  9. Brush the buns with 1/2 Tbsp of the melted butter and sprinkle with sesame seeds.
  10. Bake 15 - 18 minutes, until golden.
  11. Remove them from the oven, and brush with the remaining melted butter.
  12. Let buns cool before slicing.

 

Tuesday, September 25, 2012

Chicago Italian Beef

This sandwich was 'to die for'! It was so very good. I made it for a pre season Packer game when we had some friends over. I didn't want to have my oven on in this TX heat, so converted it to the crockpot. It had THE best flavor. Will be a regular at our house.
Chicago Italian Beef (Pot Roast Style)
Recipe courtesy Jeff Mauro  Food network star

Pot Roast:
1 boneless beef chuck eye roast (about 3 1/2 pounds)
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
1 medium onion, roughly chopped
1 tablespoon dried Italian seasoning
2 teaspoons crushed red pepper Beth used 1 tsp
6 cloves garlic, roughly chopped
1/2 cup dry red wine (Beth used beef stock)
3 cups beef stock
2 sprigs fresh thyme Beth used 2 t dried 

Sweet Peppers:
4 green bell peppers, seeded and cut into strips
2 tablespoons olive oil
1 teaspoon granulated garlic
Kosher salt and freshly ground black pepper

Sandwich Build:
4 soft, hinged sub or hoagie rolls
Homemade Hot Giardiniera, recipe follows

For the pot roast:
****Beth browned the roast on both sides on the cooktop, and put everything in the crockpot.  I prepped it the night before I was to cook it and put it in the refrigerator over night.  I cooked it 8-10 hours on low

Preheat the oven to 300 degrees F and position a rack in the middle position.
Liberally sprinkle the entire roast with salt and pepper. Heat the oil in a Dutch oven over medium-high heat. Brown the roast on all sides until golden and caramelized; reduce the heat if the fat begins to smoke. Transfer the roast to a plate and reduce the heat to medium. Add in onions and saute, stirring occasionally until just beginning to brown, 8 to 10 minutes. Add the Italian seasoning and crushed red pepper and saute until fragrant. Add the garlic and saute until fragrant, about 30 seconds. Deglaze with the red wine and cook until the alcohol smell is diminished. Add in the stock and thyme and bring to a simmer. Adjust the seasoning of the jus. Place the roast back into the pot with any accumulated juices and place in the oven. Cook the roast, turning every 30 minutes, until very tender, 3 1/2 to 4 hours. Increase the oven heat to 350 degrees F.

Transfer the roast to a cutting board and tent with foil. Strain the jus through a fine mesh strainer into a bowl and return back to the pot. Bring to a simmer and adjust the seasoning if necessary. Once cooled a bit, pull the meat into smaller chunks and reserve for the sandwiches.
For the sweet peppers: Toss the pepper strips with the oil, granulated garlic and salt and pepper on a baking sheet. Bake, stirring halfway through, until lighter in color and soft, about 20 minutes.
For the sandwich build: Simmer the jus until very flavorful and hot. Place some beef on a roll, then some sweet peppers and then some Homemade Hot Giardiniera. Take the whole sandwich and quickly dunk in hot jus.

Homemade Hot Giardiniera:
1/4 cup table salt
1 cup small-diced carrots
1 cup tiny cauliflower florets
4 to 8 Serrano peppers, sliced (depending on heat level desired)
2 cloves garlic, minced
1 stalk celery, diced small
1 red bell pepper, diced small
2 cups canola oil (use less)
1 tablespoon dried oregano
1/2 teaspoon freshly ground black pepper

Combine 2 cups water and the salt in a glass or non-reactive bowl. Mix until the salt is dissolved. Add the carrots, cauliflower, Serrano's, garlic, celery and bell pepper to the salt water and stir to combine. Cover and refrigerate overnight.
Day 2, drain and rinse the vegetables. In a clean bowl, mix together the oil with the oregano and pepper. Add the vegetables and mix to combine. Allow to marinate overnight. Giardiniera will only get better with time. After 2 days at the most in the bowl, you can place in air-tight mason jars and keep in the fridge for at least 2 to 3 weeks. Yield: 3 to 4 cups.

Monday, September 24, 2012

Oreo Truffle Brownies

I made this recipe two times. The first time the brownie part just didn't taste right, so I salvaged the topping and made my favorite brownies(recipe here) and pressed the topping down while the brownies were still warm. I had to add more chocolate topping to the brownies. They are VERY rich, but so yummy.

Oreo Truffle Brownies
adapted from http://www.chef-in-training.com

 
Beth used this brownie recipe the 2nd time I made these.(my favorite recipe)
 
1 cup butter softened
1 cup sugar
4 eggs
1 tsp. vanilla
1/2 cup unsweetened cocoa
1 1/3 cups flour
1/2 tsp. salt

1 pkg. Double Stuffed Oreos
4 oz. cream cheese softened
10 oz. Dipping Chocolate I used 20 oz of chocolate almond bark

  1. Cream butter and sugar together. Add eggs and blend well. Add vanilla, salt, cocoa and flour. Don’t overbeat. Pour into a greased 9X13 pan. Bake at 350 F for 20-25 minutes. Allow to cool completely. (Follow the directions for the saucepan brownies, or your favorite brownies and then move on to step #2.)
  2. While brownies are cooling, make Oreo truffle layer. Crush Oreos finely in a food processor or by putting them in a ziplock bag and smashing them until finely ground with a rolling pin. When Oreos are finely crushed, using hands (or a spoon, I just think hands are faster), mash softened cream cheese and crushed Oreos until well combined. When Brownies have cooled completely, place layer of Oreo truffle on top.
  3. Melt dipping chocolate (you can use chocolate chips or other chocolate candy coating) and pour and spread evenly over the top of the Oreo truffle layer. Cover and put in fridge until set.

 

Sunday, September 23, 2012

Where's the Crust Pizza

This was a great "NO" crust pizza. I served it to Don and he really liked it. He said it tasted like regular pizza. I will be making this again!

Where's The Crust Pizza

Crust
1 (8 oz) package of full fat cream cheese, room temperature
2 eggs
1/4 tsp ground black pepper
1 tsp garlic powder
1/4 cup grated Parmesan cheese

 Topping
1/2 cup pizza sauce
1 1/2 cups shredded mozzarella cheese
toppings - pepperoni, ham, sausage, mushrooms, peppers
Garlic powder


Preheat oven to 350.
Lightly spay a 9×13 baking dish with cooking spray. With a handheld mixer, mix cream cheese, eggs, pepper, garlic powder and Parmesan cheese until combined. Spread into baking dish. Bake for 12-15 minutes, our until golden brown.(Beth had to bake this longer) Allow crust to cool for 10 minutes.

Spread pizza sauce on crust. Top with cheese and toppings. Sprinkle pizza with garlic powder. Bake 8-10 minutes,(Beth baked it 20 minutes) until cheese is melted.


Saturday, September 22, 2012

Carb Free Cloud Bread

I have been trying to eat low carb and wanted to try this recipe. It was great toasted with egg salad or tuna--or just plain butter! Next time I will try to make it in a loaf pan.

Carb Free Cloud Bread
By Gillian Spence on Food.com

3 eggs, separated
3 tablespoons whole milk cottage cheese or 3 tablespoons cream cheese
1/4 teaspoon cream of tartar
1 (1 g) packet artificial sweetener

 
Preheat oven to 300 degrees.
Separate the eggs very carefully, there must be no yolk in the white.

In one bowl, mix together the egg yolks, the 3 T. of Cottage Cheese OR Cream Cheese and the one packet of Sweetener until smooth.
In the other bowl add 1/4 teaspoon of Cream of Tartar to the whites and beat the whites on high speed until they are fluffy and form nice peaks.

Very carefully fold the egg yolk mixture into the egg whites until mixed, but try and not break down the fluffiness of the egg whites too much.
Spray two cookie sheets with Pam or other fat-free cooking spray.
With a large spoon, "scoop" the mixture into 10 even rounds on the sheets (about the size of the top-half of the McDonald's hamburger bun; roughly 3/4 inch thick and 4 to 5 inches across).
Bake on the middle rack for about 30 minutes or until golden brown(again, the color of a McDonald's bun).
Remove from the pans and cool on a rack or cutting board.
While warm they are crumbly and similar to cooked meringue - but don't let this fool you! Once completely cool, seal them in a Ziploc storage baggie or a Tupperware over night. They will totally change their consistency, to something much more like bread - a softer texture that is nice and chewy. If you do not like softer chewy bread, then eat them as they are, nice and crisp.
Can make in a loaf pan and slice as regular bread.

Friday, September 21, 2012

Frostys

For Kathleen's 18th birthday this year, she requested Frostys---like you get a Wendy's. We have been making these for many years, but this was the first time to make it in a 6 qt ice cream freezer. Turned out great! I only need 3/4 gallon of chocolate milk, but you made need more to add to the fill line on the freezer. Tasted great in this Texas heat!
 
Frostys

For a 4 qt ice cream machine:

1/2 gallon of chocolate milk
1 can sweetened condensed milk
1 12 oz. tub of Cool Whip

For a 6 qt ice cream machine:
3/4-1 gal chocolate milk(start out with 3/4 gal and add rest if needed)
1 can sweetened condensed milk
1 16 oz Cool Whip

Mix all together and chill.  Pour into ice cream maker and crank until firm or plug in and let it run!
 

Thursday, September 20, 2012

Roquefort Dressing

This is another great salad dressing from my friend, Jayne. We eat a lot of salads here and Don and I love blue cheese. We love this dressing. The picture is a bit dark--don't let my poor photography scare you off!

Roquefort Dressing

Jayne Lancour

1 cup sour cream (8 oz) (Can use light or reduced fat)
1/2 cup salad dressing or mayo (can use light)
1 teaspoon tarragon vinegar
1 teaspoon Worcestershire sauce
1 teaspoon lemon juice
1/2 teaspoon garlic salt
1/2 teaspoon garlic powder
1/2 teaspoon onion salt
Few drops hot pepper sauce
1 package (4 oz.) crumbled blue cheese (can use Gorgonzola)

Mix together in order given.  Store covered in refrigerator.  Yield:  1 pint.

This is great not only on salads but with fresh veggies, crackers or potato chips

Wednesday, September 19, 2012

Rosemary and Black Pepper Dinner Rolls

I knew we would love this recipe. I put all the ingredients in my bread maker and let it do all the work. I formed them into 12 rolls and let them rise for 20 minutes before baking. Simple and tastes great. I froze the leftovers and they were great with shredded beef on them.

Rosemary and Black Pepper Dinner Rolls
http://www.cooklikeachampionblog.com

Makes 14 rolls

1 package (2 1/4 tsp) yeast
1 cup lukewarm water
2 tablespoon oil (vegetable, canola, or olive) plus more for greasing bowl and pan
1 large egg
3 tablespoons sugar
1/2 teaspoon fresh ground black pepper
2 teaspoons chopped fresh rosemary
3 1/4 cups flour
1 teaspoon salt
2 tablespoons melted butter

****Beth put everything in her bread maker according to manufacturer's directions.  Set it for dough setting and then form into rolls.  Let rise for 20 minutes and then bake.

Add the water to the bowl of a stand mixer fitted with the dough hook and sprinkle the yeast over the top. Allow to sit for 10 minutes until the yeast becomes frothy. Add the oil, egg, sugar, pepper and rosemary to the bowl. Add the flour and mix on medium-low speed for about 2 minutes, just until the dough comes together. If the dough doesn’t clear the sides of the bowl, continue adding flour 1 tablespoon at a time.

Increase speed to medium and knead the dough for 5 minutes. Cover the bowl with a damp towel and allow to rest for 20 minutes. Add the salt and mix on low speed for an additional minute. Transfer the dough to a large, lightly greased bowl. Cover with a damp towel and let rise in a warm place until doubled in bulk, 1 to 1 1/2 hours.

Greasea cookie sheet. Turn the dough onto a lightly floured surface and make 14 balls about the size of  golf balls (2 ounces each if you’re weighing). Gently roll into rounds and place in the pan, leaving about half an inch of space between them. If freezing, wrap pan tightly in foil and place in freezer. Thaw and rise for 2 to 2 1/2 hours the day of baking and continue. Cover rolls and allow to rise for at least 20 minutes.

Preheat oven to 350ยบ. Brush with half of the melted butter and bake for 20 to 30 minutes, until golden brown. Remove from oven and brush with remaining butter. Serve immediately or at room temperature.

Tuesday, September 18, 2012

Sassy water

This is a nice change from regular water. You have to like cucumbers to like this water, though. Jenna preferred the water/tea with the Tangerine in it.

Sassy Water

2 liters water (about 8 ½ cups)
1 teaspoon freshly grated ginger
1 medium cucumber, peeled and thinly sliced
1 medium lemon, thinly sliced
12 small spearmint leaves.

Combine all ingredients in a large pitcher and let flavors blend overnight.

Drink the entire pitcher by the end of each day.

Monday, September 17, 2012

Bacon Pancake Bites

These tast just like a McDonalds McGriddle! They were excellent! We felt they didn't need to be served with syrup. We loved them because they were an 'on the go' meal.

Bacon Pancake Bites
adapted from http://theworldaccordingtoeggface.blogspot.ca

½ c bisquick
1/3 c milk
¼ c sugar free caramel coffee syrup

2-4 slices cooked bacon

Mix all but bacon until combined.  Pour into 12 greased mini muffin tins.  Fill about ¾ of the way.
Top each muffin with bacon.  Bake at 350 for 12-14 minutes.  Serve with sugar free syrup.

Sunday, September 16, 2012

Dr. Oz's Tangerine Weight Orade Recipe

I have been making a gallon of this recipe at least 4 times a week(so I double the recipe). I have found that I don't care for the mint if I put it in the night before. Just put the mint in each cup you drink, or add it in the morning. I use 6 tea bags for 1 gallon of tea.

Dr. Oz's Tangerine Weight Orade Recipe

In a large pitcher, combine:

8 cups of brewed green tea 
1 tangerine, sliced

A handful of mint leaves

 Stir this delicious concoction up at night so all the flavors fuse together. Drink 1 pitcher daily for maximum metabolism-boosting results

Saturday, September 15, 2012

Garlicky Patty Melts with Provolone

We saw this recipe and knew everyone would love this. It is a 'revved up' patty melt. We halved the recipe and added sauteed onions. Will make this again for sure!

Garlicky Patty Melts with Provolone
Recipe courtesy Rachael Ray

2 pounds ground sirloin
1 to 2 Fresno chile peppers, seeded, and finely chopped(We used 1/2 jalapeno)
3 to 4 cloves garlic, finely chopped
2 small sprigs rosemary, finely chopped
A handful flat-leaf parsley, finely chopped(we used dried)
Kosher salt and freshly ground black pepper
Extra-virgin olive oil, for drizzling
Softened butter
12 slices good quality white or Italian bread
A couple handfuls arugula or baby spinach leaves(we used fresh spinach)
12 slices sharp deli-sliced provolone
Beth's addition--sauteed onions

Heat a griddle or cast iron pan over medium-high heat.

Combine the meat, chile pepper, garlic, rosemary, parsley, salt, pepper, and a little extra-virgin olive oil. Form into 6 thin patties. Drizzle the patties with a little more oil and fry on the hot griddle for 3 to 4 minutes per side. Remove from the heat.

Lightly butter the bread. Build the patty melts, layering the bread (buttered sides facing out) with 1 slice of cheese, a few leaves of arugula, the patty, a second slice of cheese, and finally another slice of bread. Cook the patties on the griddle to melt the cheese, 2 minutes on each side. Cut the patty melts from corner to corner and serve immediately.


Friday, September 14, 2012

Fresh Peach and Almond Bread

I love almond flavoring so when I saw this recipe, I KNEW I would love it. It was great! My only complaint was the topping tended to fall off when I took the bread out of the pan. Other people said to push the topping down before baking, but it still fell off. That didn't stop me from eating most of the small loaf. Don ate 1/2 a loaf once he tasted it! I may add some butter to the topping next time to see if that holds it in place. 5 stars on this one!

·        FRESH PEACH AND ALMOND BREAD
    Posted by Carole/c3clark...Taste of home bb

CINNAMON ALMOND TOPPING:
1/4 c. sugar
1/2-1 tsp. cinnamon
1/2 c. finely chopped, toasted almonds

BREAD:
1/2 c. butter, softened
1/2 c. sugar
1/2 c. brown sugar
1 egg
1/2 c. sour cream
1 tsp. almond extract
1 1/2 c. all-purpose flour
2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. salt
1 c. chopped peaches, fresh or frozen
1/2 c. chopped, toasted almonds

Preheat oven to 325 degrees.

Combine topping ingredients in a small bowl; mix well and set aside.
Beat the first 6 ingredients together until blended; stir in the remaining ingredients until dry ingredients are just moistened. Do not over mix.
Divide batter between 4 greased and lightly floured mini loaf pans; sprinkle tops with Cinnamon Almond Topping. (The next time I make this, I would press the almonds lightly into the top of the bread so that they have a better chance of adhering to the bread while it's baking.)
Place pans on a cookie sheet and bake @ 325 degrees for 45-50 minutes, or until a cake tester inserted in the center comes out clean.
Allow to cool in pans for 15 minutes; remove from pans and continue cooling on a wire rack. Make 4 mini loaves.

 

Thursday, September 13, 2012

Baked Mashed Potatoes with Parmesan Cheese and Bread Crumbs

These were THE best mashed potatoes we have ever made. I am being serious. They were so yummy and easy. Try them today!

    Baked Mashed Potatoes with Parmesan Cheese and Bread Crumbs
Giada on Food Network

1 tablespoon butter
4 pounds russet potatoes, peeled, cut into 1-inch pieces
1 cup whole milk(We used 2 %)
1/2 cup (1 stick) butter, melted
1 1/2 cups grated mozzarella
1 cup freshly grated Parmesan
Salt and freshly ground black pepper
2 tablespoons plain dry bread crumbs

Preheat the oven to 400 degrees F. Coat a 13 by 9 by 2-inch baking dish with 1 tablespoon of butter and set aside.

Cook the potatoes in a large pot of boiling salted water until they are very tender, about 15 minutes. Drain; return the potatoes to the same pot and mash well. Mix in the milk and melted butter. Mix in the mozzarella and 3/4 cup of the Parmesan. Season, to taste, with salt and pepper. Transfer the potatoes to the prepared baking dish. Stir the bread crumbs and remaining 1/4 cup of Parmesan in a small bowl to blend. Sprinkle the bread crumb mixture over the mashed potatoes. Recipe can be prepared up to this point 6 hours ahead of time; cover and chill.

Bake, uncovered, until the topping is golden brown, about 20 minutes.

 

Wednesday, September 12, 2012

Fresh Basil Chicken

This was delicious! All summer I was looking for recipes with fresh basil. This uses 1 cup and we all loved it. It was quick and easy to make.

Fresh Basil Chicken

1 tablespoon olive oil
2 cloves garlic -- minced
1 pound boneless skinless chicken breast -- pounded thin
1 cup fresh basil -- cut into thin slivers
3 tablespoons lemon juice
3 tablespoons water
1 tablespoon soy sauce
1 tablespoon sugar
1/2 teaspoon pepper

Mix together lemon juice, water, soy sauce, sugar and pepper in small bowl; set aside.

Swirl oil in heated skillet; add garlic and saute 1-2 minutes. Add chicken and cook over medium heat on both sides, about 5 minutes. Add 1/2 cup of the basil to the chicken and stir well. Add marinade mixture to chicken. Simmer until chicken is done. Before serving, add the other 1/2 cup of basil.

This recipe yields 4 servings.

178 Calories; 5g Fat; 27g Protein; 6g Carbohydrate; 1g Dietary Fiber

Tuesday, September 11, 2012

Golden Cheesy Bread

This had a great flavor, but my dough didn't raise much. I think next time I will mix the yeast with the water rather than adding the flours and sugars with it.This is the way I make all my yeast breads and never have any trouble with dough not rising. I decided to make it in a bundt pan to make it 'pretty'.


1 cup lukewarm water
4 tablespoons unsalted butter, softened
1 1/2 cups all-purpose flour
1 1/2 cups white whole wheat flour
1 tablespoon sugar
1/4 cup dry (powdered) milk
2 teaspoons garlic powder
1/2 teaspoon dried oregano
1 1/4 teaspoons salt
3/4 teaspoon onion powder
2 1/2 teaspoons instant yeast

Filling/Topping
1 1/3 cups shredded cheddar cheese
2 1/2 tablespoons unsalted butter, melted

In the bowl of a stand mixer fitted with the paddle attachment, combine the water, butter, all-purpose flour, whole wheat flour, sugar, dry milk, garlic powder, oregano, salt, onion powder and yeast. Mix until the ingredients come together and form a rough dough. Switch to the dough hook and knead on low speed for about 7 minutes, or until the dough is soft and smooth. The dough will be tacky, that's fine.

Spray a large bowl with cooking spray. Add the dough to the bowl, turning to coat, then cover with plastic wrap. Let the dough rise for 1 1/2 to 2 hours, or until very puffy (it may not be quite doubled in size).

Remove the dough from the bowl to a lightly greased work surface and press gently to deflate. Now, you want to divide the dough into about 64 small pieces of roughly the same size. Don't worry too much about making them perfect! I think the easiest way to do this is to grab a sharp knife or bench scraper and divide the dough ball in half. Then, working with one half at a time, divide each piece in half over and over until you have 32 pieces. You don't have to roll the final pieces into balls - whatever rough shape they have is fine.

Spray a 9 x 5-inch loaf pan with cooking spray. Line the bottom with parchment paper and spray the parchment with cooking spray too.  Put 16 pieces of dough into the bottom of the prepared pan.

Distribute 1/3 cup of the shredded cheese over the dough pieces then brush with some of the melted butter.

Now repeat: put 16 more pieces of dough on top of the first layer you created.  Then distribute another 1/3 cup of shredded cheese, and brush with some more of the melted butter.

I think you get the point - you want to repeat two more times so you use all of the dough. When you finish the final layer, brush the dough with the butter, but don't sprinkle with the final 1/3 cup of cheese. We're going to save that for later.

Cover the pan with plastic wrap, and let the bread rise for about 30 to 60 minutes, or until it's just barely risen above the rim of the pan. Meanwhile, preheat the oven to 350 F.

Bake for 35-40 minutes, or until the loaf is golden and an instant-read thermometer inserted in the center registers between 190 and 200 F. If the top of the bread is browning too quickly, you can tent with aluminum foil.

Remove the bread from the oven, and run a knife along the edges of the pan to loosen it. Let rest for 2 minutes, then turn the bread out of the pan onto a rimmed baking sheet. With the bread right side up, distribute the last 1/3 cup of cheese over the top. Return to the oven for about 2 minutes, or until the cheese starts to melt. Remove from the oven and serve warm.

Monday, September 10, 2012

BUTTERSCOTCH CARAMEL ZUCCHINI BREAD

I LOVE zucchini bread and the addition of caramel just bumped this up a notch! This was seriously delicious. It ties Janice Schulz's Chocolate Chocolate Chip Zucchini bread. I used the whole bag of Caramel bits(ended up being 1.5 cups) Try this and you will be hooked.

         BUTTERSCOTCH CARAMEL ZUCCHINI BREAD
   Carol on Taste of Home BB

3 eggs, beaten
1/2 c. granulated sugar
1/2 c. packed light brown sugar
2 tsp. vanilla extract
1 tsp. almond extract
1 c. canola OR vegetable oil Beth used 1/2 c yogurt and 1/2 c oil
2 c. unpeeled, grated zucchini
1 c. caramel bits (you can find these in the baking aisle-if your store doesn't carry them, you can use regular caramels-just unwrap and chop enough to give you 1 cup)
1 c. pecans, finely chopped
3 c. all-purpose flour
1 (4-serving size) pkg. butterscotch instant pudding mix
1 tsp. salt
1 tsp. baking soda
1/2 tsp. baking powder

Preheat oven to 350 degrees. Grease (2) 9x5-inch OR (5) 5x3-inch loaf pans; set aside.

Place shredded zucchini in a mesh strainer to drain; set aside while assembling other ingredients.
In a large bowl, whisk together eggs, sugar, brown sugar, vanilla and almond extract and canola oil until light.
Squeeze excess moisture out of shredded zucchini; stir into egg mixture. Stir in caramel bits and pecans.
In a medium bowl. combine flour, butterscotch pudding mix, salt, baking soda, baking powder; mix well. Add to egg mixture; stir just until combined.
Divide batter between prepared pans. Bake @ 350 degrees for 45-50 minutes for the large loaves and 35-40 minutes for the smaller loaves, or until a toothpick inserted in the center comes out clean.
Let breads cool in pans on wire rack for 10 minutes; remove from pans to wire rack and cool completely, Makes 2 large or 5 small loaves.

 

Sunday, September 9, 2012

Cracker Barrel Biscuit Clone


Cracker Barrel Biscuit Clone

2 1/4 cups Bisquick
2/3 cup buttermilk
1 teaspoon sugar
1 tablespoon butter, melted
 melted butter, for brushing

 Preheat oven to 450.
 Mix the Bisquick, buttermilk and sugar together in a bowl.  Add the melted butter into the batter.  Stir until a soft dough forms.
Turn out onto a well floured work surface.  Knead 20 times (this is a very forgiving dough), and don't be afraid to get additional flour into the dough.  Roll 1/2 thick, or thicker if you prefer towering biscuits.  Cut into 10 biscuits.Beth got 12 biscuits.
Place close together on an ungreased baking sheet.  Brush tops with melted butter.
Bake for 8 to 10 minutes; I usually find 8 minutes is enough.
When you remove the biscuits from the oven, brush the tops with melted butter again.