Pretzel Bread

Pretzel Bread!?!  Yes please!  I was very impressed with this bread (even considering my yeast was a little out of date, and I didn't have bread flour).  The only down side was the quantity was small.  I guess I underestimated the yield of "two small loaves".   I didn't brush the bread with butter after it came out of the oven.  I did, however, eat a ham sandwich with melted cheese and mustard with it. Mmm. Mmm!

Pretzel Bread

1 packet (2 1/4 tsps) active dry yeast
1 cup warm water (110 – 120 degrees)
2 Tbsp. milk, room temperature
1 Tbsp. dark brown sugar
3 Tbsps. melted butter, room temperature
1 tsp. coarse salt
3 cups bread flour (spooned and leveled)

4 quarts of water
1/2 cup baking soda

Coarse salt to taste
2 Tbsps. melted butter

Directions

• In the bowl of a stand mixer or in a large bowl, combine the yeast, water, milk, brown sugar, and butter. Let the mixture rest for 10 minutes so the yeast come alive.
• Mix in the coarse salt, then the flour, one cup at a time. The dough will be tacky.
• Spray a large bowl with cooking spray or coat with oil. Transfer the dough to the bowl, flip to coat on both sides, and cover with plastic wrap for 30 minutes.
• After 30 minutes, knead the dough for 10 minutes until it is smooth and elastic. Return the dough to the bowl, flip to cover both sides, and re-cover for an hour, or until roughly doubled in size.
• Preheat the oven to 400 degrees and bring 4 quarts (16 cups) of water to a boil. Gently deflate the dough and cut in half using a sharp knife or bench scraper. Shape each half into a round loaf.
• Slowly add the 1/2 cup of baking soda to the boiling water (it will bubble). Place one piece of dough onto a large slotted spoon and gently lower into the boiling water. Use the spoon to flip the dough in the boiling water for around 20 seconds, then lift the dough out of the water with the slotted spoon – allow the excess water to drip back into the pot.
• Set the dough onto a greased baking sheet. Repeat the water bath with the remaining dough. Sprinkle both rounds with coarse salt, then slash an X on the top of each with a sharp knife so the bread can expand while it bakes.
• Bake for 20-25 minutes, rotating the sheet halfway through.
• Remove from the oven and brush with melted butter.

Yield: 2 small loaves

Recipe and photo from The Apron Archives.

Grilled Mozzarella Cheese Sandwich

This is one of those instances where you say, "Why didn't I think of that?"  I came across this idea on Pinterest a while back.  The novelty has worn off a little, but the kids and I were eating it a couple times a week for lunch after we learned about it.

 

Grilled Cheese . . . using Mozzarella cheese (or provolone, which is our preference) . . . served with a side of marinara sauce.  {sigh}  HELLO!!! It's amazing!

 

Here's a side bar:  I just went on the assumption that the recipe said, "make grilled cheese sandwich the original way but use mozzarella."  Well, Martha Stewart has her own high-calorie, high-fat version of the Grilled Mozzarella Cheese sandwich.  I'm sure it tastes great if you can afford buffalo mozzarella and all the other ingredients, but the cheese we use from the local discount store works just as well also.  I've also seen recipes that include tomato and basil, pesto or spinach as a combo with the mozzarella if you want to try something a little more extravagant.

 

Best Burger Ever

Have you ever had someone ask you a question like, "If you could only eat one food for the rest of your life, what would it be?"  Well my answer would be hamburgers.  My husband teases me that I always get a burger when we go out to eat.  I just like a good burger, a moist and flavorful burger.  This recipe makes a good, moist and flavorful burger.  It's best cooked inside (see notes below), so it's great for this time of year.

 

Recipe and photo from Little Miss Momma.

 

Best Burger Ever with Secret Sauce

 

Ingredients

 

Burger

• 2 lbs ground beef 85/15
• sesame seed buns
• ½ cup of grated Monterrey jack cheese
• ¼ cup BBQ sauce
• season salt to taste
• cracked black pepper
• onion powder

 

Secret Sauce

• ¾ cup of mayo
• ¼ cup ketchup
• ¼ cup relish
• 2 tablespoons worcestershire
• seasoned salt

Instructions

1. Combine the ground beef, grated cheese, bbq sauce, and seasonings. Shape patties that are about 1 inch thick.
2. Then it is very important to push a ½ inch indent into the center of the patty–this is what prevents the patty from becoming a dome. These burgers stay extra moist because the bbq sauce and cheese are mixed in with the meat.
3. Wait for the skillet to get super hot and then apply a very thin layer of butter to the pan. Place the patties on the pan, indent side up.
4. Reduce heat to medium and allow this side of the patty to cook for about 4-6 minutes, but make sure it doesn’t burn. Then flip the burger over and cook until done.
5. For the sauce: Combine all ingredients and whisk until well mixed. Taste and adjust ingredients to your liking.
6. Assemble the burgers and serve with avocado, lettuce or your choice of toppings!

 

 

Notes: 

 

I also butter and toast the buns on a skillet Pioneer Woman style. Something about a sesame seed bun makes the burger seem more legit. 

 

Many of you have had trouble with the burgers falling apart. For some reason, I have made these burgers many times and this has not yet happened to me. But for those who are experiencing this, here are a few of my suggestions. 1. I don’t ever put this type of burger on the grill because it is too moist and will fall through the grates–which is why I use a grill pan. 2. I wait to flip the burger until one side is very thoroughly cooked, so that it holds together better before flipping. 3. If you are worried about them falling apart still, perhaps use less BBQ sauce than what I have listed in the recipe (try 2 tablespoons instead). 4. Some commenters have suggested adding some bread crumbs. I hope these tips help. These really do have a yummy flavor, sorry for those having trouble.

Creamy Garlic Pasta

I've never had this pasta from Olive Garden, but I've heard this recipe is just as delicious!  I believe it's served with Italian sausage, but we used it as a side dish with grilled pork chops (if I remember correctly).

 

My tips:  I used roasted garlic (that I make myself).  You can cut down the olive oil and just diffuse your butter with the roasted garlic.  (Did you know that adding oil to butter in a pan will help keep the butter from burning?)  And I add a little extra chicken broth to thin it out just before serving because it thickens up more than I prefer.  I've also learned you have to cover the pan while cooking the noodles because the broth doesn't cover the pasta well enough to cook thoroughly.  I might also add . . . it's not as good reheated.

 

One of my latest Pinterest finds . . . ENJOY!

 

Creamy Garlic Pasta

2 tsp olive oil
4 cloves garlic, minced
2 tbsp butter
¼ tsp salt
½ tsp pepper
3 cups chicken stock
½ lb spaghetti or angel hair pasta (I use angel hair)
1 cup grated parmesan cheese
¾ cup heavy cream (I use 2% milk or skim)
2 tbsp chopped fresh parsley (I used 1 Tsp dry parsley)

 

In a pot, bring the olive oil to medium-low heat. Add the garlic and stir, allowing it to cook for 1-2 minutes. Mix in the butter until melted. Add the salt, pepper and chicken stock. Raise the heat to high and let it come to a boil.

 

Once it is at a rolling boil, add the pasta and cook for as long as the box’s directions indicate. Reduce the stove to medium heat and mix in the parmesan until completely melted. Turn off the heat and stir in the cream and parsley. Serve immediately.

For a direct link to the recipe, click here.

Taco Ring

Another submitted recipe!! Notes have been made by submitter.  You can choose to make original recipe or with changes noted.  Enjoy!

Taco Ring

• 1 lb. ground beef
• 1 package (1.25 oz) taco seasoning mix
• 1 c. (4 oz) shredded cheddar cheese
• 2 T. water* (I omitted - see explanation below)
• 2 8-oz packages refrigerated crescent rolls
• 1 medium green bell pepper (optional)
• 1 c. salsa (optional)
• 3 c. lettuce, shredded (we used more -- ¾ a head)
• 1 medium tomato, diced
• ¼ c. onion, chopped
• ½ c. pitted ripe olives
• sour cream

Preheat oven to 375°. Brown the ground beef, then drain. The directions say to add in the taco seasoning mix, cheese, and 2 T. water.

Instead, I cooked the beef and seasoning in the pan according to the taco seasoning directions, and since it was still moist from the water called for on the package, I omitted the 2T. water. I added the cheese, and stirred to get it melted. The cheese sort of helps hold the meat together.
Unroll the crescent dough; separate into triangles. Arrange triangles in a circle on a pizza pan with the wide ends toward the center of the pan, overlapping each other. It will look like a large sun with the points hanging half off the pan.

There should be a 5 or 6 inch opening in the center. Spoon the meat mixture evenly onto widest end of each triangle. Bring points of triangles up over filling and tuck under wide ends of dough. (Filling will not be completely covered). Bake 18-22 minutes or until golden brown.

(I didn't do this next part -- I just made more salad to put into the center.)

Cut off the top of the bell pepper. Discard top, membrane, and seeds. Fill pepper with the salsa.

Shred lettuce, and dice tomato and onions. Slice the olives. Place the bell pepper in the center of the taco ring, and arrange other salad items around the green pepper.

Pepperoni Rolls (from scratch)

Someone has come to my aid by submitting recipes! YAY!

If this recipe is as good as her other recipes, I can guarantee it's a winner.  And from what I've heard, it is!  Thanks, C!

Pepperoni Rolls

Dough:

2 pkg active dry yeast
1/2 c warm water

2 c milk, scalded *
1/2 c sugar
1/2 c shortening
2 tsp salt
7 c sifted flour
2 eggs

* 185 degrees = 3 minutes in microwave (2 minutes, stir, 1 minute, stir)

Soften yeast in warm water (110 degrees).  Combine milk, sugar, shortening, and salt; cool to lukewarm.  Add 1 1/2 c flour; beat well.  Beat in yeast and egg. Gradually add remaining flour to form soft dough, beating well.  (Dough is stiffer than regular bread dough.)  Place in a greased bowl, turning once to grease surface.  Cover and let rise till double (1 1/2 to 2 hours).

Insides:

1 pound thinly sliced sandwich size pepperoni
1 1/2 pounds grated Mozzarella cheese

Punch down and take by 1/3 cupfuls and roll to a 5"x7" rectangle on a lightly floured surface.  Arrange 6 slices of pepperoni in the center leaving a 1/4" - 1/2" margin the whole way around.  Top with 1/3 cup of grated mozzarella cheese.  Roll up from 5" side pinching and sealing edges.

Cover and let rise till double (about 45 minutes).  Bake at 350 to 375 degrees approximately 20 minutes or until golden brown. (Used reduced temperature for glass pans.)

Dough can be made the night before.  Let it rise in the refrigerator overnight.

Photos take from bing.com.

Apple Topper

My wonderful neighbor dropped by last week and brought us dessert.  It's similar to an Apple Crisp, but the topping is different.  It was so yummy and became my breakfast for several days!  She graciously agreed to give me her recipe, so I could share it with you.

Apple Topper

6 medium apples, peeled and sliced
Cinnamon sugar
1 c sugar
1 c flour
1/4 tsp salt
1 tsp paking powder
1 egg
1 stick of butter

Fill 9x9 pan about 3/4 full with sliced apples.  Sprinkle with a moderate amount cinnamon sugar over the apple slices.

Mix next 5 ingredients in a bowl until crumbly.  Sprinkle over apples.  Melt 1 stick of butter and pour over crumb mixture.

Bake at 350 degrees for 1 hour or until golden brown.

6 servings

Pumpkin Pie Oatmeal

I LOVE PUMPKIN!  I can't wait for this time of year, so I eat all kinds of tasty, pumpkiny things!  Did you know that most stores don't sell canned pumpkin year round?  A few years ago there was a shortage in northwest Pennsylvania, and canned pumpkin was sparse (and has been the last couple years).  I was disappointed to find that out when I went to buy it to make something for my dad, a fellow pumpkin lover.  Now I stock up in the fall.

 

After saying all that, you'll probably be shocked to hear that I don't like this recipe that I'm posting.  I think it's just a preference, and I didn't want anyone to miss out on a fall dish just because of my taste.  I added more spices, sugar and milk to make it palatable for me, but I'd suggest you try as written and then tweak it.

 

Pumpkin Pie Oatmeal

1 3/4 cup water
1 cup dry oats
1/2 cup canned pumpkin purée
1 tsp. pumpkin pie spice
Pecans
Maple Syrup, to taste

Cook the oats according to the package directions. Once the oats are almost done, add and mix the pumpkin and pumpkin pie spice into the oatmeal. Transfer to a bowl and add the maple syrup on top. Sprinkle with the pecans and enjoy.

Recipe and photo from The Compulsive Culinaire.

Stablized Whip Cream Frosting

For years I've been trying to figure out what kind of whipped cream is used on Perkins Peanut Butter Pie . . .

and on Cheesecake Factory's White Chocolate Raspberry Truffle cheesecake.

 

Can I hear an AMEN!?!  Both of those desserts are unbelieveably good.

A couple months ago, I attempted a "sturdy whipped cream frosting" from Allrecipes.  It failed miseably.  I was so disappointed.  But recently, I came across a recipe on Pinterest.  I had occassion to try it, and it worked beautifully!

 

Stabilized Whipped Cream Frosting

• 1/2 tsp unflavored gelatin powder
• 2 tbsp cold water
• 1 cup whipping cream
• pinch salt
• 2 tbsp confectioner's sugar

1. Sprinkle gelatin over cold water in small bowl to soften.

2. Scald 2 tablespoon of the cream; pour over gelatin, stirring till dissolved.

3. Refrigerate until consistency of unbeaten egg white. (This takes about 10-15 minutes.) Then, with a whisk, beat until smooth.

4. In a stand mixer with a whip attachment, or with a hand beater, whip remaining cream, salt and sugar; whip in the smoothed gelatin mixture, stopping to scrape the bowl twice.

Fills and frosts top of 2 8" or 9" cake layers; or frosts 10" angel cake or spongecake. Tops one standard 9" pie with some left over to enjoy from a spoon. Stands up well, even in warm weather. Keep leftover frosting and any product topped with it in the refrigerator until ready to eat.

Recipe from The Food Pusher.  Photos from The Food Pusher, Cheesecake Factory and Perkins website.

Snickers Cookies

Back in my middle school days, I had a teacher that would bring us a treat for our birthday.  We would greatly anticipate the special day when that cellophane wrapped cookie on a stick would arrive all decked out in ribbons!  Our teacher would bake a whole Snickers bar covered in a yummy peanut butter cookie on a popcicle stick.  It would make you wish your birthday happened every week!

Snickers Cookies
(I've adapted the recipe to use Snickers miniatures in regular sized cookies.)

1 c unsalted butter
1 1/4 c creamy peanut butter
1 c white sugar
1 c brown sugar
2 eggs
2 3/4 c all-purpose flour
1 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt

1. Cream together butter, peanut butter and sugars. Beat in eggs.

2. In a separate bowl, sift together flour, baking powder, baking soda, and salt. Stir into batter. Put batter in refrigerator for 1 hour. (Chilling is somewhat optional.  It helps the dough not be as sticky, but if you can't wait to get baking, try baking them without chilling them.)

3. Using a medium scoop, take about 1 1/2 tbs of dough and flatten in your hand.  Place one unwrapped Snickers miniature in the middle of the dough.  Wrap the dough around the candy and make sure it is sealed all the way around.  Place on a baking sheet.  Bake in a preheated 350 degrees F oven for about 9 minutes or until cookies are no longer doughy and begin to slightly brown. Do not over-bake.  Immediately move to a cooling rack.  Enjoy warm or up to days later if stored in an airtight container.

Apple Cake with Dessert Sauce

Ms. Nancy has graciously shared her recipe for the apple cake she brought to our September 11 Titus Two meeting.  This is another great fall recipe!

Apple Cake

4 c apples, peeled and sliced

2 c sugar
2 c  flour
1 ½ tsp baking soda
2 tsp cinnamon
1 tsp salt
2 eggs
¾ c vegetable oil
2 tsp vanilla extract
1 c chopped pecans (opt)

Preheat oven to 350 degrees.  In large bowl, stir together apples and sugar.  Add dry ingredients.  Stir well.  In a separate bowl, beat eggs, oil and vanilla.  Stir egg mixture into apple mixture, blending until thoroughly moistened.  Stir in pecans.  Pour into greased 9x13 pan.  Bake 50-60 minutes or until cake springs back when lightly pressed.  Serve with warm Dessert Sauce.

Dessert Sauce

1 c sugar

½ c butter or margarine
½ c heavy cream or evaporated milk
1 tsp vanilla

Place all ingredients in saucepan, stir.  Bring to a boil over medium-high heat and cook 3 minutes.  Serve warm.

Yield:  12 to 15 servings

 

Photos taken from Bing.com.

 

Pumpkin Coffee Cake with Brown Sugar Glaze

Long story, short.  I think I'm finally back online after some computer and technical issues.  And to celebrate my return (work with me - it was the only segway I could think of off the top of my head), I have a wonderful fall, must-make recipe for you all!

There's still a love-hate relationship for me with recipes I find on Pinterest.  I'm more of a tried and true kinda gal and prefer allrecipes.com with reviews.  However, I decided to give another recipe I found on Pinterest a try.  Boy, am I glad I did!  This cake is moist and full of pumpkin flavor, and it embodies the true essence of fall!

Pumpkin Coffee Cake with Brown Sugar Glaze

Ingredients

⅓ cups Water
1 can Pureed Pumpkin (15 Oz)
2 whole Eggs
1 Tablespoon Vanilla Extract
2 teaspoons Pumpkin Pie Spice
1 box Yellow Cake Mix (18 Ounce Box)
1 teaspoon Baking Soda
1 cup Brown Sugar, Divided
½ cups Flour
4 Tablespoons Butter, Melted
¼ cups Granulated Sugar
1 teaspoon Vanilla Extract
¼ cups Heavy Whipping Cream

Preparation Instructions

Preheat the oven to 350F.

In a large bowl mix together the water, pumpkin, eggs, 1 Tablespoon of vanilla, and pumpkin pie spice until well combined. Add the cake mix and baking soda and mix until just combined.

Grease a 9×13 pan with butter and pour batter into pan.

In a small bowl mix together 1/2 cup of brown sugar, 1/2 cup flour and melted butter. Use your fingers to sprinkle over the top of the cake. Bake at 350 for 25-30 minutes, or until a toothpick inserted comes out clean.

For the glaze, combine the other 1/2 cup brown sugar, granulated sugar, 1 teaspoon vanilla, and heavy cream in a saucepan and bring to a simmer. Remove from heat and stir until all sugar is dissolved.

When cake is finished baking, poke holes in the top with a toothpick. Pour glaze over the cake, making sure to cover all surfaces. Serve cake warm or at room temperature.

Photo and recipe taken from Pretty. Good. Food.

Poor Man's Broccoli Cheddar Soup

Ever have Panera Bread's Broccoli Cheddar Soup?  Let me stop right here and say that this is in NO way a comparison to the real deal although there are copy cat recipes out there.  I just had a craving for it and couldn't bring myself to spend the money.

Poor Man's Broccoli Cheddar Soup

Here's what you'll need:

Birds Eye Steamfresh Chicken Flavored Rice (Chef's Favorite Lightly Seasoned)
Can of Cream of Broccoli Soup *
Milk (per directions on the can of soup)
Shredded Cheddar Cheese *
Rolls (Bolillios)

1. Steam your bag of rice in the microwave according to the directions.  Meanwhile, heat your soup and milk on the stove.  (I also added some seasonings like thyme and garlic to flavor the canned soup.)

2.  Cut the top off of your rolls (bread bowl ~ ours were rather oblong) by cutting around the top at an angle toward the center.  Remove the top and pull out the excess bread to make a bowl for the soup.  Serve bread along side soup.

3.  Once rice is heated, add rice and desired amount of cheese to the pot of soup.  Serve warm in bread bowls. Garnish with more cheese!

* I originally bought the Cheesy Broccoli Soup, but it tastes like plastic. Eck!  I would much rather get a little more broccoli in the Cream of Broccoli Soup and add my own cheese and let it melt in. I had the rice in the freezer, bought the soup for $1.44 and the rolls for $1.68 at Walmart.  This would make six soup bowls and feed a family for about $5.00!

Image taken from bing.com.

July "Meeting" 2012

We are changing up our Titus Two meeting for July.  Here are the details . . .

Ladies Night Out!

Game Night and Devotions by Ms Red

Where:  SRBC Gymnasium

When:  Tuesday, July 10th 7-9 pm

What to bring (if desired):

Snacks -- chips, pretzels, dip, appetizers, etc.

Drinks will be provided.

Games -- Dutch Blitz, Scatergories, Uno, etc.

I'm looking forward to a time of fellowship, food and fun! 

Proverbs 17:22a ~ A merry heart

good like a medicine.

Mark Your Calendars: 

Our next Titus Two Meeting will tentatively be Tuesday, September 4 ~ "Meet Our Staff Wives: Mrs. Claudine Carter".  Ms Claudine will be giving her testimony and telling us a little bit about herself.

How To Make Baking Powder

Since my brain doesn't feel like thinking about what recipe to post, I thought I would start a new series -- Tips!  There are a couple of them swirling around in my head, so maybe it's the start of something.

A couple weeks ago, I learned I was out of baking powder when I went to make sausage-stuffed pancakes (Oh! Reecipe idea! If I haven't shared it already.)  Anyway, I was in a hurry and didn't have time to look up any solutions.  Fast forward to today . . . I forgot to put baking powder on my grocery list. =(  Too tired to figure out what else to make for my kids for lunch, I decided to "google" it.  This is what I found.  AND it worked!

How To Make Baking Powder:

1. Sift 1/4 cup cream of tartar, 2 tbsp. cornstarch and 2 tbsp. baking soda into the bowl.

2. Stir the mixture thoroughly.

3. Store your homemade baking powder in an airtight container in a cool, dry place. Use it just as you would commercial baking powder.

Now, you do have to have a more-than-average amount of cream of tarter lying around, but I happen to have a lot lying around.  We made Jell-o Playdough. It requires cream of tarter, so I bought it cheaper at an amish bulk food store.

Cheddar Bacon Ranch Pulls

My apologies for the lack of recipe posts these last couple weeks, but truthfully . . . I'm struggling to get food on my own table these days!  You'll just have to continue to be patient.

Lest the photo below makes you think "heart attack waiting to happen", think again!  I'm pretty much an anti-Paula Deen type person when it comes to butter and fat.  However, this is so worth the calories and the flavors are unbelievable!  Don't think it gets much better than cheese, bacon and ranch!  We made this twice last week for lunch with a fruit or veg.  (That might give you some insite to how sad our menu has been lately.  Rationalization: includes dairy, protein, easy to put together, yummy goodness -- ok it will work.)  This would also make a great appetizer also!  Can't wait until football season!

Cheddar Bacon Ranch Pulls

1 unsliced loaf of (round is preferable) sourdough bread

8-12 oz cheddar cheese, thinly sliced
3 oz bag Oscar Mayer Real Bacon bits
1/2 cup butter, melted
1 tbsp ranch dressing mix
Using a sharp bread knife cut the bread going both directions. Do not cut through the bottom crust. Place slices of cheese in between cuts. Sprinkle bacon bits on bread, making sure to get in between cuts. Mix together butter and Ranch dressing mix. Pour over bread. Wrap in foil the entire loaf in foil and place on a baking sheet. Bake at 350 degrees for 15 minutes. Unwrap. Bake for an additional 10 minutes, or until cheese is melted.

Notes:  We made ours on a French bread loaf because that's what we had on hand ($.96 - marked down at Walmart).  I reduced the amount of bacon bits and butter.  I would suggest cutting the butter in half and using the same amount of Ranch dressing mix.  We used sliced munster cheese the first time and monterrey jack/colby shredded cheese the second time.  The cheese covers more bread if you use shredded.  I also sprinkled a little more cheese on top once we opened the foil and let it melt a little more.  I found it easiest to cut the bread in strips along where we had scored it (just in one direction like you would regularly slice bread).  Then we pulled it apart more on our individual plates.
I snagged this recipe off Pinterest from Plain Chicken.  Check out her site for more "pull" and other great recipes!

Mini Muffin Corn Dogs

Finding lunch ideas is always difficult.  At least I think so.  Came across this recipe, shortened it up a little, and we are enjoying a new lunch idea!  Can be used as an appetizer as well.

Mini Muffin Corn Dogs

8-10 hot dogs of your choice
1 box of Jiffy Corn muffin mix
Ingredients on box mix


1. Preheat oven to 375 degrees.

2. Mix cornbread muffins according to package directions.

3. Spray a mini muffin tin with non-stick spray, and spoon 1 Tablespoon of batter into each mini muffin cup. Place one hot dog bite into the middle of each cup.
4. Bake for 8-12 minutes (oven temperatures vary), or until cornbread is golden brown. Cool in mini muffin tin for 5 minutes before serving. Store leftovers in the refrigerator, and re-heat for 20-30 seconds before serving.

Makes 48 muffins.

Original recipe and photo from here.

Strawberry Cream Cheese Crescent Rolls

Long story short.  Found recipe on Pinterest.  Made for Sunday School Class.  RAVE reviews!  Super simple.  Super easy.  Delish!

Strawberry Cream Cheese Crescent Rolls


1 pkg pillsbury crescent rolls
8 tsp strawberry jam
4 oz cream cheese, room temperature
1/4 c sugar
1/2 tsp lemon juice
1/2 tsp pure vanilla extract
1 egg white
1 tsp water
1 Tbsp sugar (to sprinkle on top, if desired)

1. Preheat oven to 375. Line cookie sheet with aluminum foil. (I used stoneware. No foil.)

2. Mix together cream cheese, sugar, lemon juice and vanilla extract until creamy and there are no lumps.

3. Unroll crescent rolls. On fattest part of triangle; spoon on 2 tsp of cream cheese mixture and 1 tsp of strawberry jam. Roll and make sure fattest part of crescent roll is on the bottom of pan so that filling doesn't ooze out.

4. Whisk together egg white and water. Brush over each crescent roll.

5. Bake for 9-10 minutes until crescent rolls are golden brown. Sprinkle with granulated sugar, if desired.
 
Note:  I was able to "fill" 14 crescent rolls with one filling recipe. Also, I didn't let mine get that dark when they baked.
 
Recipe and picture from Just A Pinch.

Baked Cream Cheese Spaghetti Casserole

This is a great make-ahead meal.  I actually threw this together while I was making dinner one night and had dinner ready for another night!  A friend of mine pinned this on Pinterest.  (Starting to see a pattern in these recipes?!? HA!)

I didn't have the exact ingredients on hand.  I used penne noodles (but think I would preferand a spaghetti sauce with sausage, so I didn't use the ground meat.  Everyone seemed to enjoy it.

Baked Cream Cheese Spaghetti Casserole

12 oz spaghetti
1 (28 ounce) jars prepared spaghetti sauce
1 lb lean ground beef
1 tsp Italian seasoning
1 clove garlic, minced
8 ounces cream cheese
1/2 cup parmesan cheese, grated

Preheat oven to 350 F degrees.

In a skillet, brown the ground beef until cooked through; drain fat and stir in spaghetti sauce. Set aside.

Cook spaghetti according to directions on packet. Drain and place cooked spaghetti in bowl. Add cream cheese, Italian Seasoning and minced garlic. Stir until cream cheese is melted and the spaghetti is thoroughly coated.

Lightly grease a 9x13" pan. Spread a small amount of meat sauce in the bottom of the dish. Put spaghetti on top of sauce and top with remaining meat sauce. Sprinkle parmesan cheese on top.

Bake for 30 minutes, until bubbly.

Photo taken from http://www.plainchicken.com/.

Baked Garlic Lemon Tilapia

Let me start this post by saying, I am NOT a seafood person.  Growing up, I occasionally ate fish sticks and walleye my grandfather would catch and fry up in some yummy breading. 

There are many good things for you in fish, so I'm trying to be more conscious about eating it.  I have found that I like tilapia because it's a mild fish.  Because I have to remind myself I have individually frozen tilapia in the freezer, I keep forgetting to buy spices (such as Old Bay or Lemon Pepper) when I'm at the store.  My brother's girlfriend pinned this recipe on Pinterest, and I really like it!

Baked Garlic Lemon Tilapia

6 (6 oz each) tilapia filets
4 cloves garlic, crushed
2 tbsp butter
2 tbsp fresh lemon juice
4 tsp fresh parsley (I used dried)
salt and pepper
cooking spray

1. Preheat oven to 400°.

2. Melt butter on a low flame in a small sauce pan. Add garlic and saute on low for about 1 minute. Add the lemon juice and shut off flame.

3. Spray the bottom of a baking dish lightly with cooking spray. Place the fish on top and season with salt and pepper. Pour the lemon butter mixture on the fish and top with fresh parsley. Bake at 400° until cooked, about 15 minutes.

Photo taken from http://www.skinnytaste.com/.

Servings: 6 servings • Total Time: 15 minutes • Old Points: 5 pts • Points+: 5 pts

Calories: 199.5 • Fat: 7.2 g • Carb: 1.0 g • Fiber: 0.1 g • Protein: 33.4 g • Sugar: 0 g
Sodium: 29.0 mg

Mama's Home Fries

Growing up, I loved home fries.  My dad and I would occasionally go out to a cheap, "greasy spoon" and get breakfast together.  We often requested to eat home fries at home, but it takes a lot of time and effort to make them.  Since then, my mom has found a short cut, so we both make them often in our homes now.

This is a great potato dish to make when . . . say . . . you didn't plan far enough in advance to make potatoes that take a long time! 

Mama's Home Fries

Baked potatoes

Oil

Butter

diced onions (opt.)
diced green peppers (opt.)

salt and pepper

1. Wash the potatoes then puncture them with a fork all over.  This will keep them from exploding from the buid-up of steam.

2. If your are going to bake them in the oven, wrap them in aluminum foil. If you have a wonderful "Potato" button on your microwave like I have, you can wrap them in a paper towel.  Potatoes bake in the oven for 1 hour at 350 degrees.  It usually takes about 7 minutes in the microwave.

3.  Add a tablespoon of butter and a tablespoon of oil to a NON-STICK pan.  When potatoes are done cooking, warm pan on medium high heat.  If you want to add fresh onions and peppers, saute them at this point.  If you don't add fresh onions, you may want to sprinkle potatoes with onion powder or minced onion after they are added to the pan.

3.  CAREFULLY cube up the potatoes leaving the skins on. You can wait for them to cool down until they are easier to handle.  (Don't let the pan get too hot.  You can wait to heat up your pan if you prefer.)  Add potatoes to hot pan as you cut them.

4. Brown potatoes to desired color, turning and adding more oil/butter as needed.  Add salt and pepper to taste.  Serve & enjoy!

Homemade Taco Seasoning

Do you ever make out a menu and go to make a particular meal and realize you have forgotten ONE of the ingredients?!?  My achilles heel always seems to be taco seasoning!!  For some reason, I remember the other 100 ingredients in taco salad except the seasoning.  After {cough} years of repeating this problem, I finally decided to research homemade taco seasoning.

This is the first and only recipe I tried.  I really liked it.  We prefer mild when it comes to spices, so I don't add all the chili powder, crushed red pepper or cumin.  You may want to mix just a little bit in a bowl and try it first.  I will hopefully be mixing a larger quantity and saving it in an air-tight container, so I can just spoon out what I need while cooking next time.

Taco Seasoning

1/4 c chili powder
1 tsp garlic powder
1 tsp onion powder
1/2 - 1 tsp crushed red pepper
2 tsp oregano
2 tsp paprika
2 Tbs cumin
3 tsp salt
1/2 tsp black pepper

Mix all ingredients together.  Store in an airtight container.

Photo from bing images.

May Meeting 2012

** Special Note:  I added a search box to the blog to help you quickly search for recipes or meeting details! **

I am SO excited about our upcoming meeting!!

Can you tell? =D

This month is going to be all about CHANGE.

The first change . . . this meeting will be held on a Tuesday night.  We will meet at the same time 6:30 - 9:00 pm on Tuesday, May 8.  It's been brought to my attention that a few ladies would like to come but cannot because Friday night is date night or family night.  I would love for more ladies to come and am a supporter of date and family nights, so I'd like to try Tuesday night.  I think this may also help with the sport events conflicts in the fall as well.

The second change . . . this meeting will be at the church.  I'm guessing we will meet in the Teen Room, but that might change.  I will let you know for sure.

The third change . . . we are going to go with a menu! Instead of bringing appetizers and desserts, we will be bringing ingredients that all go along with the main dish.  This meeting's main dish will be Taco Salad.  Please check the bulletin board at church for an item or two that you can bring with you.

The theme of May's meeting is "Getting To Know Our Staff Wives."  We will be hearing testimony from Mrs. Erica Foust, our Associate Pastor's wife, and from Mrs. Sarah Hazlett, our Youth Pastor's wife.

We are still working on a Fun Feature.  If you have an idea, please contact me.

Looking forward to May's meeting!  Praying for a great turn-out.  Hope to see you there!

Pepperoni Rolls

Before you start to think this is just another pepperoni roll recipe, think again!  When I told my daughter I was making pepperoni rolls for lunch, she was disappointed to say the least.  However, by the time she ate numerous rolls, she was begging me to make more tomorrow.

Because I'm short on time, I'll just post a link to these yummy pepperoni rolls.  I found this link on Pinterest.

Note:  Commenters suggest not placing the rolls this close together as there is the possibility of the biscuits being doughy where they touch.

Still here!

Sorry for being MIA lately.  Hopefully I will be back soon to explain.  Have at least 3 recipes to share.  Just need the time to type them.

Be praying about our May meeting.  I will be contacting someone this week to see if they are interested in speaking to our group.  Check back for details!

Keep your focus on the Lord and trust in him!

Proverbs 16:20 ~ He that handleth a matter wisely shall find good: and whoso trusteth in the LORD, happy is he.

Roasted Garlic Broccoli

Broccoli:  I can take it or leave it.  Strangely enough there are quite a few things that go through my mind when I think of broccoli -- hearing it called "trees" as a kid, hearing in the news "it's good for you", hearing in the news "it's not as good for you as we first thought" and the first time I had broccoli crunch salad in PA.  Wow, is that stuff good.  Probably not as good for you with all the mayo and bacon you have to put in it to taste good, but I digress.

A couple weeks ago, we went to some friends' house for dinner.  The hostess served roasted broccoli with garlic.  I loved it.  Actually I think I pretty much ate the whole bowl-ful since no one else liked broccoli and ate the other veggie!

Roasted Garlic Broccoli

2 heads broccoli, separated into florets

2 teaspoons extra-virgin olive oil

1 clove garlic, minced
salt and black pepper, to taste

1. Preheat the oven to 400 degrees F.

2. In a large bowl, toss broccoli florets with the extra virgin olive oil, sea salt, pepper and garlic. Spread the broccoli out in an even layer on a baking sheet.

3. Bake in the preheated oven until florets are tender enough to pierce the stems with a fork, 15 to 20 minutes. Remove and transfer to a serving platter.

Andes Mint Chocolate Cupcakes

Recently, I made four types of cupcakes for a bridal shower, and this recipe was my favorite.  This is by far the BEST chocolate cupcake recipe ever - and I'm a chocolate and peanut butter fan!  And not just the complete package of flavorings -- I could eat just the cake by itself.  No kidding!  It's that good!  I'm anxious to try this in cake form.

Chocolate Cakes:
1 cup sour cream
½ cup oil
1 teaspoon vanilla extract
3 eggs
¼ cup water
½ cup buttermilk
Devil’s Food Cake Mix

Chocolate Mint Filling:
1/3 cup chocolate chips
2 tablespoons heavy cream
1 teaspoon peppermint extract
¼ cup powdered sugar

Mint Buttercream:
8 oz cream cheese
6 tablespoons butter
3-4 cups powdered sugar
1 tablespoon heavy cream or milk
1 teaspoon peppermint extract
green food coloring


Directions:

1. Preheat oven to 350 degrees and line two cupcake pans with paper liners.


2. Using a whisk, mix sour cream, oil and vanilla extract together. Add eggs one at a time, stirring well in between each addition.

3. Alternate adding the cake mix and liquids (buttermilk and water), starting and ending with the cake mix.

4. Fill liners 2/3 full and bake for 14-18 minutes, or until and inserted knife come out clean.

5. Chocolate Mint Filling: Melt chocolate chips and heavy cream together in the microwave or on the stovetop over medium heat. Stir in peppermint extract and powdered sugar.

6. When cupcake come out of the oven, use a squeeze bottle to fill the cupcake with the filling, or use the filling as a ganache and dip the tops of the cakes into it. (I used an offset spatuala to smear it on top of the cupcakes.)

7. Mint Buttercream: Beat cream cheese and butter until light and fluffy. Add powdered sugar, heavy cream and peppermint extract and beat well. Add green food coloring and stir well.
8. Pipe buttercream onto cooled cupcakes and top with extra Chocolate Mint Filling and an Andes Mint.
Copyright © YourCupofCake

March Meeting 2012

Our next scheduled meeting is Friday, March 9, from 6:30 - 9:00 pm.  We will be meeting at Natalie Pflueger's House in Slippery Rock.  (Please let me know if you need her address or directions.)

Our guest speaker will be Kellie Langdon (pastor's wife from Fellowship Baptist Church, Emlenton).  Our "Fun Feature" will be Women's Health.

There is a sign up sheet in the hallway by the church office.  Please sign up if you plan to attend allowing our hostess to plan accordingly.

As always, appetizers and desserts welcome!  Natalie is planning to make soup!

A side note about the weekly recipes . . . my computer was down for a while and that put me behind.  Hope to be back with new recipes soon!  Thanks for your patience.

Pumpkin Spice Latte

OK. So my obsession with finding new recipes has gone a little overboard recently.  There are at least five new recipes I want to post (usually I'm panicing trying to find something to post every week) and those are only the ones that come to mind that I've written down!  I'm sure there are more lost in my head that may or may not resurface.

My addiction to Pinterest has not helped the situation.  I found this recipe a couple weeks ago and debated (with myself mind you) whether or not to make it.  Cutting out all carbonated beverages left me craving flavor in my drinks -- so here we are!

I added this pumpkin spice goodness to hot chocolate since I'm not a coffee drinker, and it was unbelievbly good!  The hardest part . . . the waiting.

Pumpkin Spice Latte

2 c milk
2 Tbs canned pumpkin (not pumpkin pie filling)
1 - 2 Tbs white sugar
1 Tbs. vanilla
1/4 tsp ground cinnamon
3 cloves (or a pinch of ground cloves)
pinch ground nutmeg
pinch ground ginger
1 to 1 1/2 c strongly brewed coffee

Mix first eight ingredients in a slowcooker.  Turn on low and leave for 2 hours. Strain mixture if you prefer.  Add coffee.  Pour into a mug and enjoy!
 
Hot Chocolate Option:  Using an 8 oz mug, add 6 oz hot water, 2 rounded Tbs hot chocolate mix and 1/2 c of pumpkin spice mixture.  Add whipped cream and sprinkle with cinnamon if desired.
 
Frothy Option:  Blend pumpkin spice mixture and coffee in a blender before drinking to add that latte feel.
 
Recipe Source:  Take the Side Street

Blueberry Cream Cheese Pound Cake

This is unbelievably good!  The pound cake texture was a welcomed change.  The original recipe calls for yellow cake mix.  My two tips: use white cake mix and shake your blueberries in a resealable bag with a tablespoon of flour to keep them from sinking. ;)  Oh!  Make that three tips.  Sprinkle sugar across the top of the unbaked cake before putting it in the oven.  Mmm, Mmm!  Good!

Blueberry Cream Cheese Pound Cake

1 (18.25 ounce) package white cake mix
1/4 cup white sugar
3 eggs
1 (8 ounce) package cream cheese, room temperature
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 1/4 cups blueberries

1. Preheat oven to 325 degrees F. Grease and flour a 10 inch Bundt pan.

2. In a large bowl, stir together cake mix and sugar. Make a well in the center and pour in eggs, cream cheese, oil and vanilla. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in blueberries. Pour batter into prepared pan.

3. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Country-Style Pork BBQ Ribs

Sometimes I think I should have been born in the south.  Then I think I would be 300 pounds if I had been born in the south!  I love me some BBQ of any kind just the same!  I've tried many different rubs, BBQ sauces and methods of cooking never reaching that desired flavor and tenderness with a partially crunchy exterior -- until last week! 

It was a fluke honestly.  I had forgotten to think about dinner.  When I realized what my menu choices were, I was bummed because I usually cook my ribs in a crock pot for HOURS, and I only had a couple hours left until dinner.  I was going to attempt a new rub but nothing was jumping out at me.  I had found one online years ago that I liked but didn't print it out and cannot find it again (Food Network person that no longer has a show).  When I was younger, we used to visit family in Florida.  My uncle made a BBQ sauce out of a mixture of things.  I've used it occasionally on hamburgers and other things we've grilled.  I like the flavor, so thought I'd just use that since I was in a bind.  It turned out to be the most wonderful thing EVER!

Country-Style Pork BBQ Ribs

3/4 c Open Pit Original BBQ sauce
1/3 c ketchup
1/2 Tbsp garlic powder
Pinch of salt
1/2 tsp pepper
1/2 tsp sugar
1 1/2 pounds country-style pork ribs


1.  Preheat grill on high.  Preheat oven to 300 degrees.  Mix first six ingredients in a bowl.  Generously baste ribs with BBQ mixture on all sides.  Grill ribs only to sear outside to desired amount.  Reapply BBQ mixture as you turn the ribs to grill other sides.  Do not grill ribs until completely cooked.  Should only take about 10 minutes.

2.  Remove ribs from grill.  Place them in a 9x13 pan and cover the pan with aluminum foil.  Poke a few small holes in the aluminum foil.  Continue cooking ribs in a 300 degree oven for 2 - 2 1/2 hours.

Country-style pork ribs have more meat on them the traditional ribs we think of.  Feel free to try this method with other ribs, chicken, pork roasts or tenderloins.  I'm pretty sure it will be yummy!  You could also substitute your favorite BBQ sauce in the recipe above.  (Note: The sugar helps attain that wonderful crusting on the ribs exterior.)  We ate these to-die-for potatoes along with our ribs.

Due to my camera's untimely death and my cell phone's poor picture quality, enjoy the picture above I found on Bing images.  Please try not to drool on your computer. =D

Black Bean & Veggie Salsa

Had this at the hubby's family Christmas.  It was so light and refreshing.  I've already made it twice since -- once as an appetizer, once as a side dish!  I love having leftovers to snack on during the day too.  Think original recipe called for black-eyed peas, so adapt it however you like.

Black Bean & Veggie Salsa

Black olives
Red onion
Green, yellow and red peppers
Black bean (drained and rinsed)
Italian dressing

Dice up olives, onions and peppers and place in a large bowl.  Add drained beans.  Pour Italian dressing on top and mix together.  Marinate for several hours or overnight.  Drain and serve with tortilla chips.

To help give you portion estimates, I used a half can of olives, small red onion (because we aren't big on either), a whole pepper of each (literally the whole thing except the stem/seeds), a whole can of beans and about 1/2 cup of dressing.  I just keep pouring it on until it's covered nicely.  The veggies will add liquid once it marinates for a while, so that's why you drain the salsa.  I just drain it with a colander over the sink and pour it back in the same bowl to serve.  Marinating overnight is best or all day if you plan to serve it in the evening.

Bought everything at Aldi, so the cost isn't too bad for the amount it makes.  We use the light dressing, so other than salt (from olives and chips) it's fairly good for you!  Enjoy!

Cheesy Bacon Potato Rounds

So I've found Pinterest.  Those of you that know what that is . . . nuff said.  For those of you that don't, check it out online.

I found this recipe a couple days ago and decided to pair it up with BBQ Ribs and Herbed Corn with Mini Cinnamon Rolls for dessert.  Kinda wished I would have made a salad for some light freshness, but this was BY FAR one of the best meals I've eaten in a while -- partially because of the ribs which I will share as well. Later.

I will put my notes in italics next to the original recipe since I took a few short cuts.

Cheesy Bacon Potato Rounds

4 baking potatoes, cut into 1/2 inch slices (cut slightly thinner -- heavy 1/4")
1/4 cup melted butter (spray butter)
8 slices bacon - cooked and crumbled (bacon bits)
8 ounces shredded Cheddar cheese (colby jack)
1/2 cup chopped green onions (optional - only hubby does onions)

Preheat oven to 400 degrees.

Brush both side of potato slices with butter. Place them on an ungreased cookie sheet. (season with salt and pepper)

Bake for 30 to 40 minutes or until lightly browned on both sides, turning once. (baked 20-25 minutes on stoneware, no turning, fork tender)

When potatoes are ready, top with bacon, cheese, and green onion; continue baking until the cheese has melted.

Photo from Pinterest

Herbed Corn

My sister made this recipe for our Christmas dinner last month.  She wasn't too crazy about it.  It was a bit too overflavored, but I've adjusted it and now it's one of our favorites!  I like it because I can buy the cheap frozen corn instead of the steamfresh kind I'm used to buying.  Adding all the seasoning covers up that "cheap" flavor that comes along with the cheap corn.  Did I say cheap too much?!?  Sorry.

The recipe is written to feed an army.  I'll include it "as is" and then tell you how I make it.

Herbed Corn

12 cups frozen corn
1 cup water
1/2 cup butter, cubed
2 tablespoons minced fresh parsley
2 teaspoons salt
1 teaspoon dill weed
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning
1/4 teaspoon dried thyme

In a large saucepan, combine corn and water. Bring to a boil. Reduce heat; cover and simmer for 4-6 minutes or until corn is tender. Drain; stir in the remaining ingredients. Serve warm.

+++++++++++++++++++++++++++++++++

If you want to keep the types of spices the same, I would recommend using a half recipe of the spices listed for a large bag of corn.



Half "Spices" recipe:

1/4 cup butter, cubed
1 tablespoon minced fresh parsley
1 teaspoon salt
1/2 teaspoon dill weed
1/4 teaspoon garlic powder
1/4 teaspoon Italian seasoning
1/8 teaspoon dried thyme

++++++++++++++++++++++++++++++++

I did not include the dill weed or the salt, and I used dried ingredients instead.  I think I cut back on the parsley as well.  In a normal world I wouldn't, but my kids freak out when there is green stuff on their food.  Oh, and my corn cooked WAY longer than 4-6 minutes.

Here's the link to Herbed Corn on Allrecipes.com.

Chicken Cordon Bleu

When I made out my menu for the last couple weeks, I warned my family that we would be trying new food.  No one wants to give me suggestions lately.  I think their favorites are even getting old.  They loved the Pineapple Grilled Pork Chops we tried last week, and this dish was another favorite.  I'm trilled they are excited to eat dinner and I have new menu items to chose from.  I almost didn't feel like cooking anymore.

We've eaten Chicken Cordon Bleu Casserole before and the $1 breaded Chicken Cordon Bleu you can find at Aldi, but I don't really care for either.  So I was excited to try this recipe since these are flavors we like.  I do have to say it was rather fun beating the snot out of the chicken!  (Not literally, of course.)

Chicken Cordon Bleu

4 skinless, boneless chicken breast halves
1/4 teaspoon salt
1/8 teaspoon ground black pepper
6 slices Swiss cheese
4 slices cooked ham
1/2 cup seasoned bread crumbs


1. Preheat oven to 350 degrees F. Coat a 7x11 inch baking dish with nonstick cooking spray.

2. Pound chicken breasts to 1/4 inch thickness.

3. Sprinkle each piece of chicken on both sides with salt and pepper. Place 1 cheese slice and 1 ham slice on top of each breast. Roll up each breast, and secure with a toothpick. Place in baking dish, and sprinkle chicken evenly with bread crumbs.

(On the left is my "spread" to make this recipe -- chicken already pounded out.  I love the sectional plate, albeit Toy Story, for coating the chicken roll-ups in breadcrumbs.  The picture on the right is the chicken roll-ups ready to go in the oven.)

4. Bake for 30 to 35 minutes, or until chicken is no longer pink. Remove from oven, and place 1/2 cheese slice on top of each breast. Return to oven for 3 to 5 minutes, or until cheese has melted. Remove toothpicks, and serve immediately.

Special Note:  I purchased 5 slices of cooked ham at the deli and cut them in half to fit on the chicken.  Next time I will have them cut them about 2xs the thickness of regular sandwich slices because the hubby wanted more ham flavor.  I used chicken tenderloins rather than chicken breast because that's what I had.  I think I liked them better anyway because they were great portion sizes for the kids and they cooked in about 20 to 25 minutes rather than 30 to 35 minutes.  I also rolled the chicken roll-ups in breadcrumbs rather than sprinkling them.

I have had two people (family and friend) already try this recipe, and they also gave it rave reviews!

We had Smashed Potato Pancakes and herbed corn (come back next week for that recipe) with our Chicken Cordon Bleu.  Don't think we'll be making the potato pancakes again.  It's an easy recipe in the aspect that it's not complicated, but it takes a long time to make (and I even used leftover mashed potatoes).  And I prefer not to load my body with that much grease!  (Recipe calls for 3 Tbs, but I had to keep pouring and pouring and pouring in more to get the pancakes to brown.)  Curious to know what YOU would serve along side this recipe??