Homemade Soft Pretzels

Have you ever tried making pretzels?  I always thought they were too much work and not worth the bother.  I couldn’t have been more wrong.  I tried making my first batch a few months ago and we loved them so much (and ate them so quickly) that I made a second batch that same week.

Think you’re not a fan of pretzels?  That’s what I thought too, but my only frame of reference were those pretzels you can find at any mall.  These are (like most things homemade) significantly better. 

I used this recipe from Alton Brown.  I recommend weighing the flour and not just scooping it out of the bin.  Also, when he says to divide the dough into 8 equal pieces I did 12. 

 Recipe found here

Texas Sheet Cake

I’ve had my share of Texas Sheet Cakes.  There really are recipes everywhere for this sort of thing.  Most families have their favorite recipes.  I had one.  That recipe called for plenty of butter (both in the cake and in the frosting) and way too much sugar for anyone’s good.  A few months ago I found this recipe and tried it.  Really good.  Really.  Very.  Good.  Less sugar and less butter-great!.  The cake was still really sweet – almost too sweet.  I left out the nuts (kids don’t like ‘em) and we found that we didn’t use all of the frosting.  Instead we set the extra aside and used it as an ice cream topping.  Next time I’ll cut the sugar down and omit the cinnamon.

Recipe found here

My Favorite New Treat (that won’t make me sick)

I don’t eat a lot of dairy.  I can’t eat it.  It makes me quite sick. 

Not many years ago I had no such problem, and enjoyed a daily (oh yeah) bowl of ice cream.  I miss my daily bowl of ice cream. 

Last week I was perusing my friend’s raw food blog and came across her recipe for a dessert chocolate shake.   I had all of the ingredients so I thought I’d try it out.  (Well, I didn’t have the raw cocoa powder so I subbed in the regular stuff.)  I have to admit that I was a bit skeptical so I only made a half-recipe at first.  It was delicious!  Amazingly creamy.  I’m a big fan now and since last week I’ve made four or five more.  It’s hard to share, but I do – and everyone else loves this shake too.

Angela recently gave a mini class about raw food.  Here’s a link to some notes from her presentation.  She also brought yummy samples for Raw Milk Chocolate Fudge and a creamy Apple Salad.  Really, really good.


Want to know more about eating raw? 
http://www.choosingraw.com/
http://www.rawmazing.com/
http://www.rawmelissa.com/
http://www.rawfoodnation.org/
http://www.goneraw.com/recipes

Cheesy Enchilada Stack

My local grocery store has started doing something which I think is akin to brilliance.  Each week they feature two recipes, and in a certain section of the store they have stacked everything you need to create the recipe – including a paper bag w/ handles to tote it all away in. 


Just today as I was bagging some onions, I saw two shoppers stop and grab that brown bag and a copy of the recipe.  Now, the recipes they feature are often not much my style, but I think the idea is a great one, and a much-needed one.  Even when I am on my A-game with meal planning  I still have days – maybe once each month - when I have to make a quick dash to the store to get something for dinner.  And of course there are always those that wander the aisles of the grocery store searching for some inspiration as to what to make for dinner all week. 






This recipe was one that was featured a couple of weeks ago.  When I saw it I thought my kids would like it, but that I probably wouldn’t.  Some dinners are like that you know.  Anyway…  I loved it.  Kids loved it.  Grandparents loved it.  I made it once more the next week, tweaking a few things and we liked it even more. 

What I loved:  It’s a quick meal using things I usually have around the house.  It’s a great substitute for taco-night (which my toddler is NOT a fan of.)  The leftovers are great the next day for lunch.  It’s flexible ( try subbing in red enchilada sauce, use ground turkey or shredded chicken, add in some diced green peppers & tomatoes, swap the refried beans for some mashed up black beans….) 

There’s a version here and here

Here’s the original recipe that I used

This is MY favorite version:

Cheesy Enchilada Stack

1 lb lean ground beef (as lean as I can find)
1 (10 oz) can green enchilada sauce
6 (10-inch) flour tortillas
8 oz shredded Monterrey Jack cheese (cheddar is fine if that’s what you have)
1 (16 oz) can refried beans
1 (4 oz) can chopped green chiles (mild)

preheat oven to 400 degrees

Brown ground beef in a skillet.  Remove from heat and drain off any fat.  Add 1/2 cup of the enchilada sauce to the ground beef and stir.  Set aside. 

Layer 1:  Spray a baking sheet with non-stick cooking spray.  Place one tortilla on baking sheet.  Top with 1/3 of the beef mixture and 1/4 cup of the cheese. 

Layer 2:  add a tortilla to the stack and spread with half of the refried beans, half of the diced green chiles, 1/4 cup of cheese about 3 Tablespoons of enchilada sauce.  Spread evenly.

Layer 3:  add a tortilla, 1/3 of the beef mixture and 1/4 cup of cheese.

Layer 4:  add a tortilla and spread with remaining refried beans, remaining green chiles, 1/4 cup cheese and 3 –4  Tablespoons enchilada sauce.  Spread evenly.

Layer 5:  add a tortilla, remaining beef mixture and 1/4 cup cheese. 

Top with last tortilla.

Cover entire stack with foil.  Bake for 30 to 40 minutes or until filling is hot.  Remove foil.  Top with 3-4 Tablespoons enchilada sauce and remaining cheese.  Bake for another 5 minutes until cheese is melted.

To serve, cut the stack into wedges.

Baked Lemon Chicken with New Potatoes and Vegetables

This recipe is one of our family’s newest Sunday favorites:  Baked Lemon Chicken with New Potatoes and Vegetables.  For me, it is a perfect Sunday dinner.  It’s easy, it is flexible AND it’s delicious (the kids love it!)  Good combo. 


Even if you’re not a big fan of lemon, there’s a good chance you’ll like this one.  It’s not overly-lemony.  In fact, you are in control of just how lemony this meal will be.  I prefer to include every.  last.  bit.  of the lemon/olive oil mixture  - once everything is in the pan I pour the remaining sauce over the top.  This last time I also added some fresh thyme right as it came out of the oven.  Delightful!





The recipe calls for new potatoes, carrots and green beans.  Don’t have new potatoes?  You can substitute whatever you have.  The red skins on the new potatoes are lovely in the finished dish, but don’t make a special trip to the grocery store just for cute little red-skinned potatoes.  I also don’t usually have baby carrots on hand.  No biggie – cut up regular carrots.  This last week I also didn’t have green beans, so instead we opted for a spinach salad and roasted asparagus on the side. 









The asparagus was a quick add-on….  rinse and trim the asparagus.  put a square of foil on a baking sheet.  Add asparagus, add 2 tsp or so of olive oil, a pinch of kosher salt and pepper and toss to coat.  Put the asparagus in the oven right along with the Lemon Chicken – just for the last 8-10 minutes or so.  Set the table, make the spinach salad, pull everything from the oven and voila!  Dinner is served.

Rustic Pan Bread (part 2)

My current favorite:  Rustic Pan Bread.  The recipe can be found here, although there are no “after” pics on that post.  I love, love love this bread.  So fast.  So easy.  No kneading. 




In these photos I topped the bread with some melted butter, rosemary, garlic powder and a pinch of kosher salt.  Next time I’m trying some thinly sliced tomatoes before baking, and a sprinkle of fresh basil when it comes out of the oven.

Eye-Spy

[photo courtesy of Vintage Pollyanna]

Oh man this looks good!  I was doing some surfing for another hobby of mine and I came across this blog: Vintage Pollyanna

Allison has some really cute craft ideas, along with some yummy looking recipes.  This one for Chocolate Bark took me on a short trip down memory lane.  Back in college I went to visit a friend of mine at her apartment.  She offered me some chocolate bark and (of course) I didn’t refuse.  After eating it and telling her how much I loved it she informed me that there were saltine crackers in the recipe.  I really, really, really thought she was lying.  (side note:  I was quite a practical joker back in the day so it was not unheard of for people to try to trick me.  You know….  revenge.)  She gave me a copy of the recipe and sure enough – saltines. 

I was so happy to come across the recipe on Allison’s blog.  Along with the recipe she also has step-by-step photos for those of you who are more cautious bakers.
Enjoy!

Eye-Spy

[Dipped Nutter Butter ghosts spotted here]

Look at these cute little ghosts!  Oh man I wish I would have seen these BEFORE Halloween.  Dang.  Now I just have to remember to do these for next year.  Thanks for the cute idea Chris!

Shortbread Candy Bars

As promised, here is a recipe that will come in handy now that we all have bowls of candy (a.k.a. bribery ammunition) stashed somewhere in our homes.

This recipe is found on the last page of this month’s Everyday Food mini-mag (October 2010).  It’s also found online here.

First of all, has anyone else already tried this recipe?  I made one batch of the shortbread dough last night and tasted it before baking and found it to be incredibly salty.  Ew.  I tossed it out and started over this afternoon.  Instead of the 1 1/4 tsp of coarse salt I added a scant 1/4 tsp of regular salt and it was so much better.  I even think it would be fine without any salt at all.  My other shortbread recipes do not call for salt.
 
So here is the recipe (my reduced salt version):

Shortbread Candy Bars

• 1 cup unsalted butter, room temperature
• 3/4 cup packed light brown sugar
• 1/4 tsp regular salt
• 2 cups all-purpose flour (using the spoon/level method)
• 1 cup semisweet chocolate chips
• 2 cups assorted roughly chopped candy bars

Preheat oven to 350 degrees.  In a large bowl, using an electric mixer, beat butter, brown sugar and salt on medium-high until light and fluffy (3 minutes).  With mixer on low, add flour in three additions and beat until combined (dough will be crumbly).
    

Press dough evenly into an 8-inch square baking dish.  Bake until golden brown and firm, 30-35 minutes.  (My pan was a little smaller than 8-inches and took about 38 minutes to bake.)

 

While shortbread bakes, chop your candy.  I used M&Ms:



Reece’s Peanut Butter Cups:



and Snickers:



When the shortbread is done, pull it out of the oven.  Scatter chocolate chips on top of shortbread.  Bake an additional 1 to 2 minutes until chips are soft.  With the back of a spoon, spread chocolate evenly over shortbread.



Scatter candies over top (I sprinkled the candies into their own rows, but you could also scatter them on all willy-nilly if you so choose.  I’m sure it will be just  as chocolatey and delicious.)



Let cool for 30 minutes.  Refrigerate briefly (mine took another 15 minutes) to set chocolate, then cut into 16 bars.  Store in an airtight container at room temperature for up to 4 days.

Donut Muffins

My sister is to blame for this next recipe. Yes. Blame.

They are little bite-sized muffins that taste like donut holes. Why not just make donut holes you ask? Well because these are just as good, they are quick to mix up using things you most likely have in your pantry AND (a big bonus) they don’t get fried in oil.

These are the perfect little bite of fall-esque goodness. Mix a batch up for an after school snack. Serve them alongside a mug of apple cider, or hot chocolate. One batch makes 24 perfect little muffins. You’re going to want to try these. Really.

Here’s the link:

Donut Muffins

Please don’t be tempted to leave out the nutmeg. These really need the nutmeg. If you’re making these and you’re out of nutmeg, call me and I’ll lend you mine. Oh and thank you Mindy for the yummy recipe!

Little Cups of Chocolate Goodness

I have a few rules that I try to live by.

Rule #1: Create a weekly menu when I’m hungry. (It doesn’t go so well if I try to make a menu when I’m stuffed.)

Rule #2: Grocery shop when I’m NOT hungry. (If I shop when I’m hungry I end up buying things like funions. Weird.)

Rule #3: Don’t watch any type of cooking show on an empty stomach. (Otherwise I end up trying out EVERY recipe from the show in the next few days.)

Rule #4: If a food is good when full-sized, then it’s probably even better when tiny-sized.

Don’t believe me on rule #4? Well how about those tiny m&ms? The regular ones are good. The tiny ones are perfectly delicious. Do you need another example? How about your very own small chocolate cake? Ok, ok…. I know you think it might be better to have your own HUGE chocolate cake, but hear me out.

First of all, these little cakes are baked in a buttered & sugared ramekin. Don’t even think about skipping the sugaring step. That granulated sugar creates a lovely crust on the outside of the cake. Now if you had to share this cake with someone else, you wouldn’t get that sugary crust all to yourself.

Secondly, because these are small they can be baked just long enough to be done yet remain gooey inside. That’s hard to do with a full-sized cake.

And finally, this recipe is a small one. It only makes four ramekins. Why is that good you ask? Because sometimes all you need is one serving of cake. Sometimes.

Warm Chocolate Pudding Cakes (from Everyday Food on PBS)

Some notes on this recipe:

• These cakes really are best fresh from the oven. The recipe calls for bittersweet chocolate but all I had was some semi-sweet so that’s what I used. It was delicious and that’s what I would use again. I’m not sure my kids would appreciate the bittersweet chocolate.
• Don’t overbake these beauties. The recipe says to “bake until center of a cake is soft but not wet when pressed.” When your timer is running out, keep your eye on the cakes and as soon as the center is not “wet when pressed” pull them from the oven.
• I skipped the caramel sauce. I’m sure it’s great, but we enjoyed our cakes with just a small scoop of vanilla ice cream.

Note To Self

Dear Andy,

Lunches can be a challenge. I know that. The kids do eventually get sick of PB&J. Cold cereal is NOT an option. They turn their noses up at tuna sandwiches. When that happens, be sure to have some of these refrigerator biscuits on hand.

Flatten them with your palm. Top them with some leftover spaghetti sauce, grated mozzarella and a pepperoni or two.

Bake them until cheese is melted (but don’t bake too long or the bottom will burn and DoM Jr. will make a fuss). Place them on the table and watch the kids devour them.

(I know mini pizzas are not an original idea, and they require no recipe. So you might be asking yourself what they are doing on my food blog? Well, mini pizzas are one thing that my kids love, but I always seem to forget about. So this post really IS to remind me sometime in the future to have these again for lunch.)

Rocky Road Fudge Pops

In the summertime I like to keep my freezer stocked with Otter Pops for all of the kids that play around our house. When I spotted this recipe for Rocky Road Fudge Pops, I realized that this could be an alternative frozen treat that the kids could also help to make. We made a batch two weeks ago and they were such a big hit that we made another batch a few days ago.


Rocky Road Fudge Pops
original from Taste of Home

1 package (3.4 oz) cook-and-serve chocolate pudding mix
2 1/2 cups milk
1/2 cup marshmallow creme
12 popsicle sticks
12 disposable plastic cups (3 oz each)
optional mix-ins: chopped walnuts, chopped peanuts, mini marshmallows, mini m&ms, miniature semisweet chocolate chips

In a large microwave-safe bowl, combine pudding mix and milk. Microwave, uncovered, on high for 4-6 minutes or until bubbly and slightly thickened, stirring every 2 minutes. Cover with plastic wrap (make sure plastic wrap rests directly on the pudding to prevent skin from forming) and cool for 20 minutes, stirring a few times.

Stir marshmallow creme into pudding and set aside. Set out the mix-ins in small bowls.

Have the kids write their initials on their own cups to avoid arguments later.

Let each kid place 2 Tbsp of their choice of mix-ins into their little cups. Then pour in the pudding mixture and have the kids insert the popsicle sticks. (When I make mine I like to put a layer of mix-ins in the bottom, then a layer of pudding, then a few nuts and marshmallows, then fill to the top with pudding.)

Place cups on a tray and freeze. (Our fudge pops weren't ready to eat for about 4 hours.)

Baked French Toast

Note about recipe: I have two recipe "sizes" for this dish. The first time I made it was just for our little family. I used a small cookie sheet and 6 slices of texas toast type bread. I will list that recipe below as a "single" recipe. The second time I made the recipe was using 2 pans (1 large cookie sheet and a 9x13 pan) and the entire loaf of texas toast bread. I'll type that up below as well and label it the "family size" recipe.

Becuase of it's richness, I like to serve this with fresh fruit, bananas being my favorite, and then drizzle some of the brown sugary sauce on top.



Baked French Toast **single recipe**


1/2 cup brown sugar
1/3 cup butter or margarine
2 Tablespoons corn syrup
1/2 cup to 1 cup chopped nuts (walnuts or pecans are good)
zest from one orange (about 2 tsp)
2/3 cup orange juice
1/3 cup milk
3 Tablespoons granulated sugar
1 tsp cinnamon
1 tsp vanilla
4 large eggs, or 5 medium eggs

In a small saucepan (or use microwave) melt butter. Remove from heat and stir in brown sugar and corn syrup. Spread sauce in bottom of a cookie sheet. Sprinkle with nuts, if desired. Lay 6 to 8 slices of bread on top of sugar sauce & nuts.

In a large bowl, wisk eggs. Add orange zest, orange juice, milk, granulated sugar, cinnamon and vanilla. Wisk to combine.

Using a small measuring cup or ladle, scoop the egg mixture over each slice of bread making sure to coat each evenly. Cover and refrigerate for an hour. Bake 350 degrees for 25-30 minutes, checking bread for doneness.





Baked French Toast **family size**
(FULL batch – uses full loaf of texas toast bread)

1 ½ cups brown sugar
1 cup butter
6 Tablespoons corn syrup
Chopped walnuts (about 1 cup or more)
Zest from 2 oranges (3-4 teaspoons)
1 ¼ cups orange juice
1 cup milk
5 Tablespoons granulated sugar
2 tsp cinnamon
2 tsp vanilla
10 eggs, beaten
1 Loaf of Wonder Texas Toast bread

In a small saucepan (or use microwave) melt butter. Remove from heat and stir in brown sugar and corn syrup. Spread sauce in the bottom of 2 pans (I use one large cookie sheet, and a 9x13 casserole). Sprinkle with nuts if desired (I make one pan with nuts and one without.) Lay slices of bread on top of sugar sauce & nuts.

In a large bowl, whisk eggs. Add orange zest, orange juice, milk, granulated sugar, cinnamon, and vanilla. Wisk to combine.

Using a small measuring cup or ladle, scoop egg mixture over each slice of bread making sure to coat each evenly, and dividing egg mixture evenly between the two pans.

Cover and refrigerate for at least 1 hour. Bake at 350 for 25-30 minutes, checking bread for doneness.

Jera's Famous Disappearing Macaroni Salad

I made a bowlful of this salad for a family dinner and by the time I got around to photographing the dish, this is what I found. Thank you to Jera for sharing her very delicious creation!


Famous Disappearing Macaroni Salad
(from Jera Parker)

1 to 1-1/2 cups elbow or shell macaroni, uncooked
Cook until tender.

6-8 hard boiled eggs (Peel and save 2 to put around the top and sprinkle with paprika)

1/4 to 1/2 cup chopped onion (white or yellow)

1 to 1-1/2 cups Miracle Whip (This is the magic ingredient. I make sure it is very gooey and moist - this also seems to make it a hit; so you may need to add more than I put down.)

2-4 pickles, chopped (I use dill, but I have also used sweet. If you can find relish in either flavor then use that and you don't have to chop pickles.)

Salt & Pepper to taste (It takes about 3/4 Tbsp to salt to give it the flavor it needs)

Mix & serve. Serves about 8-10.

Banana Nut Mini Muffins

I bake a batch of these and keep them in a ziplock for a quick breakfast, or a quick snack (or a quick lunch/dinner on busy days!)

Banana Nut Mini Muffins
(Andy Knowlton)

1/2 cup butter
3/4 cup packed brown sugar
1/4 cup granulated sugar
2 eggs
2 1/3 cups mashed bananas (overripe is best)
2 cups flour
1 tsp baking soda
1/4 tsp salt
1/4 tsp allspice
1 tsp vanilla
1 tsp cinnamon
1 cup chopped walnuts (optional)

Preheat oven to 350 degrees. Spray mini muffin pan with Pam.

In a large bowl, cream butter with sugars. Add eggs & mashed banana. Stir until well blended. Add flour, soda, salt, allspice, vanilla & cinnamon. Stir just enough to moisten. Fold in chopped walnuts.

Scoop into mini muffin pan. Bake for 16-18 minutes. Let cool for 5 minutes and then flip out onto a cooling rack.

Makes 48 mini muffins

note: You could also toss in some chocolate chips if you want. Also, this can be baked in a loaf pan for 55-60 minutes.

Corn Dog Muffins

Corn Dog Muffins

Click here for printable version


1 box Jiffy corn muffin mix
1 egg
1/3 cup milk
3 hotdogs, diced
1/2 cup shredded sharp cheddar cheese

Preheat oven to 400 degrees. Coat muffin pan with cooking spray, or use foil muffin cups. In medium bowl mix all ingredients until moist. Spoon mixture into muffin cups, filling 1/2 full. Bake at 400 degrees 15-20 minutes.

**note: So yummy! We ALL loved them. I only put cheese in half of the muffins and next time I'll leave it out entirely. A must-have though, is ketchup and mustard for dipping. This made 9 muffins and we finished them off tonight!