Friday, November 28, 2014

Breadmachine Buns Recipe


I know, ANOTHER hamburger bun recipe!  This one is a winner, for sure.  They were light and fluffy!
Breadmachine Buns Recipe
http://www.123homeschool4me.com

1 1/4 cup water
1 egg
6 T butter (salted & cut into pieces)
3 T sugar
4 cups flour
1/3 cup nonfat dry milk
1 T plus 1 teas gluten optional
2 t salt
2 1/2 t yeast (I buy a jar to save $ over the pouches)
1 egg yolk with 1 T water to brush over top
sesame or poppy seeds for sprinkling (optional)

Toss all ingredients in the pan in order your bread machines asks – I just do this order here. Press dough cycle  and START.

When it beeps turn dough on floured surface. Using a knife cut dough into 12 equal pieces. Make each piece into the shape you need, making sure to flatten them slightly. Put on a baking sheet. (I line baking sheets with parchment paper to make clean up easier.) Cover loosely with plastic wrap and let rest for 30 minutes.

 Preheat oven to 375 F. Brush rolls with egg glaze and sprinkle with seeds if desired. Bake 15-22 minutes or until lightly browned. Remove from sheet with spatula and allow to completely cool on a rack.

 The buns will keep several days in a Ziploc bag on the counter

Thursday, November 27, 2014

Slow Cooker Chicken Parmesan Soup

I made this last Saturday for dinner.  We all liked it, but felt it needed something.  When we added salt to the soup, it was MUCH better.
Slow Cooker Chicken Parmesan Soup
http://foxeslovelemons.com


3 garlic cloves, minced
1 green bell pepper, chopped
1 can (28 ounces) crushed tomatoes
1/2 pound (raw) boneless, skinless chicken breasts
3 cups chicken broth, plus additional if needed
1/2 cup chopped white onion
1/2 cup shredded parmesan cheese, plus extra for garnish
1 tablespoon chopped fresh basil
2 teaspoons chopped fresh oregano
1/8 teaspoon red pepper flakes (or more if you like it spicy!)
4 ounces (uncooked) dry gemelli or penne pasta
chopped fresh basil or parsley, for garnish
1 tsp salt(Beth's addition)

1. In slow cooker, stir together garlic, bell pepper, crushed tomatoes, chicken, broth, onion, 1/3 cup cheese, basil, oregano and red pepper flakes. Cook on high 3-1/2 hours or on low 7 hours.

2. Transfer chicken breasts to cutting board and coarsely shred; return to slow cooker. Stir in pasta. Cook on high 30 minutes longer or until pasta is cooked al dente. If soup becomes too thick after pasta is cooked, stir in additional broth until desired consistency is reached, and warm through.

3. Serve garnished with extra parmesan cheese and chopped basil or parsley.

Yield: about 6 cups

 

Wednesday, November 26, 2014

Jo Ellen's Sticky Buns



 This recipe comes from a friend from Racine, WI.  We were in a stitching group together back 20-25 years ago.  I haven't made these in a long time.  It is a fun recipe since it uses ice cream.  This recipe is quick, easy and tasty.
Jo Ellen's Sticky Buns
Jo Ellen Rommel

3 pkgs cinnamon rolls or 2 loaves frozen bread dough Beth used frozen dough
1 stick butter
generous 1/2 c vanilla ice cream
1/2 c brown sugar
1/2 c sugar
2 c chopped nuts
cinnamon and sugar

Melt butter and add ice cream to the melted butter.  Stir in the sugars and the chopped nuts.  Put in the bottom of a 9 x 13 pan. 

Cut the cinnamon rolls into quarters, or if using the dough, cut into small pieces and roll into balls.  Roll in cinnamon and sugar.(Beth put the balls and cinnamon and sugar in a Ziploc and shook)

Place the dough on top of the butter mixture.  Bake at 350 for 45-55 minutes.  Let stand for 5 minutes and then flip out onto a jelly roll pan and enjoy!

Tuesday, November 25, 2014

Jalapeno Cornbread Poppers


Jenna made these the other night to go with our chili.  Our jalapenos were SPICY!  These had great flavor.  We made half a batch and then diced up the rest of the jalapenos and added to the remaining batter and made mini muffins.  The muffins were mild and yummy, too!
Jalapeno Cornbread Poppers

http://www.ohbiteit.com

12 Med/Large fresh Jalapenos
1 Box of Cornbread Mix
1 1/2 Cup Shredded Cheddar (1 cup for the batter..1/2 cup for sprinkiling)
1 Cup Corn..fresh OR canned is just fine
1 T honey(Beth's addition)

Slice each jalapeno down the center and carefully remove all the seeds and veins. Set aside

In a medium bowl, mix up the cornbread batter according to the box instructions, add in the corn and 1 cup of the cheddar cheese

Fill each Jalapeno half with some batter!Fill each jalapeno half with some batter! Sprinkle them all with the remaining 1/2 cup of cheddar.

Place them on a baking rack & sheet pan, bake them at 350 for about 15-20 minutes, or until the Cornbread is firm and cooked through. They will be puffed and cheesy too

Monday, November 24, 2014

Slow Cooker Chili w/ a Kick

Jenna and I made this last week. It DOES have a kick. To cut the spiciness, use diced tomatoes instead of fire roasted(we used rotel) We liked this.

Slow Cooker Chili w/ a Kick

 http://thebestblogrecipes.com


1 lb of hamburger, browned & grease drained
1 medium yellow onion, chopped
1 tablespoon butter
2 teaspoons chili powder
2 teaspoons chipotle chili powder
2 teaspoons cumin
½ teaspoon ground red pepper(we omitted this)
1 teaspoon salt
½ teaspoon garlic powder
½ teaspoon onion powder
1 15-oz can tomato sauce
2 15-oz cans worth of chicken stock
1 14.5-oz can of fire roasted tomatoes
 2 15.25-oz cans of kidney beans, drained (we used one can of great northern and 1 of kidney)

1. Brown your hamburger meat and drain the grease. Add the hamburger to your slow cooker.

2. Add your chopped yellow onion and butter to your skillet and cook until soft, about 5 minutes. Add your onion to the slow cooker.

3. Add the remaining ingredients to your slow cooker and stir well.

4. Cook on high for 4 hours.

5. Serve with sour cream, cheese & green onions and enjoy!

 

Sunday, November 23, 2014

Sonoma Chicken Salad

I made this for a girls sewing day get together last week.  It is supposed to be a copycat recipe of Costco Chicken Salad.  This was an excellent chicken salad!
Sonoma Chicken Salad

http://www.fivehearthome.com

For the dressing:

1 cup mayonnaise
1 tablespoon apple cider vinegar
1/4 cup honey
Sea salt, to taste
Freshly ground black pepper, to taste

For the salad:

2 pounds boneless, skinless chicken breasts, cooked, cooled, and diced*
1 cup pecans, chopped and toasted
1 cup dried cranberries, roughly chopped


In a large bowl, stir together all dressing ingredients until thoroughly combined. Cover and refrigerate until ready to use, for up to two days.

Preheat oven to 350°. Spread out pecan pieces on a baking sheet and bake for 7 to 10 minutes or until light golden brown, watching carefully. Allow to cool.

To the bowl of dressing, add diced chicken, toasted pecans, and cranberries. Refrigerate for at least an hour to chill and to allow the flavors to meld.

Tips, Tricks, & Variations
*Chicken may be rotisserie, poached, oven baked, or cooked in a crockpot. For the latter option, place 4 chicken breasts (I use frozen) and half a cup of water in a crockpot set on low for 4 to 5 hours or until cooked through. Remove from water and allow to cool before dicing.

Saturday, November 22, 2014

Double Glazed Pumpkin Scones

I made these after tasting them at church.  Do NOT overbake these.  I think 14 minutes may be a bit too long.  They had great flavor, just were a bit dry.

Double Glazed Pumpkin Scones

            
Scone Ingredients

2 Cups - All Purpose Flour
7 Tablespoons  Sugar
1 Tablespoon  Baking Powder
1/2 Teaspoon Salt
1/2 Teaspoon  Ground Cinnamon
1/2 Teaspoon Ground Nutmeg
1/4 Teaspoon Ground Cloves
1/4 Teaspoon Ground Ginger
6 Tablespoons  Cold Unsalted Butter
1/2 Cup Pumpkin, Canned
3 Tablespoons  Half and Half
1  Egg, Large

Powdered Sugar Glaze

1 Cup Plus 1 Tablespoon  Powdered Sugar
2 Tablespoons  Whole Milk

Spiced Glaze Ingredients

1 Cup Plus 3 Tablespoons  Powdered Sugar
2 Tablespoons Whole Milk
1/4 Teaspoon  Ground Cinnamon
1/8 Teaspoon Ground Nutmeg
1 Pinch  Ground Ginger
1 Pinch -Ground Cloves

TO MAKE THE SCONES:.
Preheat oven to 425 degrees F. Lightly oil a baking sheet or line with parchment paper. Combine flour, sugar, baking powder, salt, and spices in a large bowl. Using a pastry knife, fork, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious. Set aside.

In a separate bowl, whisk together pumpkin, half and half, and egg. Fold wet ingredients into dry ingredients. Form the dough into a ball.

Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle (about 9 inches long and 3 inches wide). Use a large knife or a pizza cutter to slice the dough twice through the width, making three equal portions. Cut those three slices diagonally so that you have 6 triangular slices of dough. Place on prepared baking sheet.

Bake for 14-16 minutes. Scones should begin to turn light brown. Place on wire rack to cool.

TO MAKE THE PLAIN GLAZE:.
Mix the powdered sugar and 2 tbsp milk together until smooth.
When scones are cool, use a brush to paint plain glaze over the top of each scone.

AS THAT WHITE GLAZE FIRMS UP, MAKE THE SPICED ICING:.
Combine the ingredient for the spiced icing together. Drizzle this thicker icing over each scone and allow the icing to dry before serving (at least 1 hour). A squirt bottle works great for this, or you can drizzle with a whisk.