A to Z Recipes Newsletter 07032019
PUBLISHER'S CORNER
“Everything you can imagine is real.” ~ Pablo Picasso
Good evening and welcome to the newest issue of A to Z Recipes Newsletter. Hello from the "puddle", also known as Houston. Yes, we who live at, near or under sea level have been soaked again. Luckily the flooding was in streets only and not in homes and businesses. Everyone's lawn needs to be cut again as the grass shot up with the rain. But we're high and dry inside!
I hope you folks in the USA have a glorious Independence Day. I've got it easy this year as it will just be hubby & son to cook for. I've got the usual suspects for the 4th menu and we'll fire up the grill. Hot dogs, brats, chicken and burgers will be feast du jour.
We've got some great goodies in today's issue, including a slew of recipes. I thank the following for helping me pull it off:
Peter P., Canada
Amy A., Gastonia, NC
Judy G., IL
Michael G., MI
Gloria C., Canada
Jessica S., Corfu, Greece
Lisa H., Belmont, NC
Teresa S., TX
Marilyn M., OH
I'd love to see your name here! Why not take a few minutes and send us a recipe?
I have embedded the "subject" line so I know you're a friend, not a foe. PLEASE remember to include your name (just your first is fine) and your location (just your state is fine). I thank you so much!
I'm also on Facebook:
Want to get to know one another better or share cooking tips? We have a gathering of fellow recipe collectors, cooks, and friends at the "QT". Join in at the A to Z Recipes Quick Talk (QT). Here is the link:
DID YOU KNOW?
Here are the tips and tricks you need for grilling your bird to perfection:
Chicken is done when it reaches an internal temperature of 165F. Measure temperature in the thigh but be careful not to touch the bone.
If you don’t own a meat thermometer, cut open the center of the thickest cut of chicken to see if the juices run clear.
Turn chicken breasts halfway through grilling. Turn other cuts of chicken two to three times.
A cut-up broiler or fryer chicken weighing 3 to 3 ½ pounds will generally need 35 to 40 minutes to cook.
Bone-In or split chicken breasts usually weight 2 ½ to 3 pounds and will need 20 to 25 minutes to cook.
Boneless, skinless chicken breasts usually weigh 1 ¼ pounds and take 15 to 20 minutes to cook.
For breasts or any cut of chicken that takes 25 minutes or less, it’s best to use direct heat when grilling. This simply means that food is cooked on the grill rack directly over the coals or heat source.
For whole chickens and other cuts that take longer than 25 minutes, it’s best to use indirect heat when grilling.
If you are using a sugary or tomato-based sauce, it’s best to brush on during the last 10 to 15 minutes of grilling to prevent burning.
Boil basting marinades, (used when preparing meats), for 1 minute before serving. Better yet, set aside some marinade to use for serving, and discard marinade used for basting.
Source: Betty Crocker
JUST MAKE ME LAUGH!
Short Puns
~Shared by Peter P., Canada
What has 18 legs and catches flies?
A baseball team.
What is a sleeping child?
A kidnapper.
Why did the man put his car in the oven?
Because he wanted a hot rod.
If you cross a pig and a young goat, what do you get?
A dirty kid.
Why did Humpty Dumpty have a great fall?
To make up for a bad summer.
What do you get if you cross a porcupine and a young goat?
A stuck-up kid.
A small boy swallowed some coins And was taken to a hospital.
When his grandmother telephoned to ask how he was, a nurse said, 'No change yet.'
The butcher backed into the meat grinder And got a little behind in his work.
When is high finances mentioned in the Bible?
When Pharaoh's daughter took a little prophet from the bushes.
TODAY'S RECIPES
Grilled Chicken Thighs with Pickled White BBQ Sauce
~Shared by Amy A., Gastonia, NC
FOR THE CHICKEN
4 boneless, skin-on chicken thighs
Vegetable oil or cooking oil spray
2 teaspoons dry rub seasoning blend for grilled meats or poultry seasoning blend (your choice)
FOR THE SAUCE
1/4 cup plus 2 tablespoons good-quality mayonnaise
2 tablespoons apple cider vinegar
3 pickled gherkins, finely chopped, plus 1 tablespoon of their jarred liquid
1 tablespoon yellow mustard
1 teaspoon sugar
1 medium clove garlic, mashed to a paste
1 teaspoon prepared horseradish (white)
2 teaspoons coarsely ground or cracked black pepper
Generous pinch fine sea salt
For the chicken: Prepare the grill for direct heat. Preheat to medium-high (375 degrees). Lightly coat the chicken thighs with oil, then rub the seasoning blend all over them (meat and skin). Place on the grill, skin sides down; close the lid and cook for about 10 minutes, so the fat renders a bit and the skin becomes crisp. Turn them over; close the lid and cook for an additional 5 minutes, or until their internal temperature registers 165 degrees on an instant-read thermometer.
While the chicken is cooking, make the sauce: Stir together the mayonnaise, vinegar, chopped gherkins and their juice, mustard, sugar, garlic, horseradish, pepper and the pinch of salt in a medium bowl, until well incorporated.
Serve the chicken thighs with a drizzle of the pickled white barbecue sauce, and more for passing at the table.
Source: The Washington Post
Sour Cream Pound Cake
~Shared by Judy G., IL via Facebook
4 sticks of butter
4 cups sugar
4 cups flour (cake or all purpose)
8 large eggs
8 oz sour cream
flavoring of choice
I leave my sour cream, butter and eggs out to reach room temp. Cream butter, sour cream and sugar until smooth, add eggs one or two at a time, then add flour one cup at a time. Last, add a couple of tablespoons of flavoring, whatever you like! Grease and flour your 10' angel food pan and pour in batter. Make sure you lick the beater or your cake will not rise! LOL! Bake in a preheated 325 degrees for 1 hour and 30 minutes.
Test for doneness with a wooden skewer. If you insert and cake is not done (still wet), allow to bake a little longer until skewer can be inserted and comes out dry. Remove from oven and allow to cool a few minutes before removing from pan.
Crustless Broccoli Cheddar Quiche
~Shared by Michael G., MI via Facebook
Broccoli and cheese is one of my favorite quiche combinations! This low-carb Crustless Broccoli Cheddar Quiche is light and delicious, perfect for breakfast or brunch (or even a light dinner)!
PREP TIME: 10 mins
COOK TIME: 40 mins
TOTAL TIME: 50 mins
4 Freestyle Points
174 Calories
YIELD: 6 SERVINGS
INGREDIENTS
cooking spray
3 cups chopped broccoli florets
1 cup grated cheddar cheese
2/3 cup 2% milk
1/4 cup half & half cream
5 large eggs
3/4 teaspoon kosher salt
1/8 teaspoon ground black pepper
pinch freshly grated nutmeg
INSTRUCTIONS
Preheat your oven to 350 degrees. Spray a pie dish with oil.
Steam the chopped broccoli florets in the microwave with 1 tablespoon water until tender crisp and green but not mushy, about 2 1/2 to 3 minutes.
Evenly spread the broccoli in the dish and top it evenly with the grated cheddar cheese.
Make the custard mixture by whisking together the milk, half and half, eggs, salt, black pepper, and the nutmeg. Pour the custard into the dish and bake 35 to 40 minutes, until the center is set.
Cut the quiche into 6 pieces and serve.
Serving: 1 slice, Calories: 174kcal, Carbohydrates: 5g, Protein: 12.5g, Fat: 12g, Saturated Fat: 6g, Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Trans Fat: 0g, Cholesterol: 178mg, Sodium: 358mg, Potassium: 0mg, Fiber: 1.5g, Sugar: 3g, Vitamin A: 0%, Vitamin C: 0%, Calcium: 0%, Iron: 0%
Source: Skinny Taste
Strawberry Shortcake Icebox Cake
~Shared by Gloria C., Canada via Facebook
This Strawberry Shortcake Icebox Cake is an easy dessert perfect for summer! Made with fresh strawberries, a cream filling and soft ladyfingers, it’s light, simple and layered to perfection!
Prep Time: 1 hour 10 minutes
Cook Time: 5 minutes
Total Time: 1 hour 15 minutes, plus cooling
Yield: 12-15 slices
INGREDIENTS
STRAWBERRIES
2 lbs fresh strawberries, washed, hulled and chopped
3 tbsp (24g) sugar
FILLING
8 oz cream cheese, room temperature
1/4 cup (52g) sugar
2 3/4 cups (ml) heavy whipping cream, cold
1 1/4 cups (144g) powdered sugar
2 tsp vanilla extract
6 oz ladyfingers*
GRAHAM CRACKER CRUMBLE TOPPING
1/3 cup (89g) graham cracker crumbs (about 3 graham cracker sheets)
1 tbsp (13g) sugar
Pinch of salt
2 1/2 tbsp unsalted butter, melted
Strawberries, for decorating
INSTRUCTIONS
1. Combine the chopped strawberries and sugar and set aside while you make the rest of the filling.
2. Add the cream cheese and sugar to a large mixer bowl and beat until well combined and smooth. Set aside.
3. In another large mixer bowl, combine the heavy whipping cream, powdered sugar and vanilla extract and whip on high speed until stiff peaks form.
4. Add about 1/3 of the whipped cream to the cream cheese mixture and gently fold to combine. Continue adding another third of the whipped cream to the cream cheese mixture until all has been combined.
5. Add the strawberries (without the juices) to the cream cheese mixture and gently fold together.
6. Place a full layer of ladyfingers in the bottom of a 9×13 inch cake pan.
7. Add about half of the strawberry cream cheese mixture to the top of the ladyfingers and spread into an even layer.
8. Add another full layer of ladyfingers on top of the strawberry layer, then add the remaining strawberry cream cheese mixture and smooth into an even layer.
9. Place the icebox cake into the fridge to set, about 4-5 hours.
10. While the cake is in the fridge, make the graham cracker topping. Preheat oven to 350 degrees.
11. Combine the crumbs, sugar, salt and melted butter and stir together until well combined.
12. Spread the mixture evenly onto a parchment paper or silicone baking mat lined cookie sheet and bake for 5-7 minutes, until the edges of the mixture start to brown.
13. Remove from oven, allow to cool for a few minutes, then break into crumble pieces.
14. Once the crumble is cooled, sprinkle on top of the icebox cake along with some additional strawberries. Let the icebox cake continue to set in the fridge until you are ready to serve it.
15. Icebox cake is best for 2-3 days, or as long as the strawberries stay fresh.
NOTES
I used two 3 oz packages of the softer, more sponge cake-like ladyfingers. Not the firm ones. I find them in the bakery section of our grocery store. If you’re unable to find them in your area, you could substitute them with Nilla Wafer cookies or shortbread cookies. If you use the cookies, I’d suggest dipping them in milk quickly before adding them to help them soften up, like I did in my Raspberry Almond Icebox Cake. You could also use angel food cake.
The graham cracker crumble could be baked or not baked. I like it baked because it gives it a little more crunch that stays crunchy even in the fridge, but it would be fine either way.
Source: Life, Love and Sugar
Crunchy Peanut Satay 'Slaw
~Shared by Jessica S., Corfu, Greece via Facebook
Serves: 4
INGREDIENTS
4 cups (300g/10.5oz) shredded cabbage (red, white or a mix)
1 cup (100g/3.5oz) carrot strips
1/2 cup podded edamame beans
1/2 cup mint leaves
2 spring onions (scallions), finely sliced
2 tbsp roasted peanuts, roughly chopped
Peanut Satay Dressing:
2 tbsp smooth peanut butter
1/4 cup coconut milk
3 tbsp lime juice
2 tbsp vegetable oil
1 tbsp fish sauce
1 garlic clove, roughly chopped
1 tsp palm sugar
INSTRUCTIONS
STEP 1
For the peanut satay dressing, place all the ingredients in a food processor and blend until smooth. Set aside until ready to serve.
?
STEP 2
In a large bowl, place the cabbage, carrot, edamame, mint and spring onion. Add dressing half the dressing and gently toss until well combined. Add more dressing if necessary. Top with roasted peanuts and serve.
Source: Marion's Kitchen
One Skillet Chili Bake
~Shared by Lisa H., Belmont, NC
Ingredients
1 lb ground beef
1 can red kidney beans 14-15 oz
1 can Ro-Tel or one small can diced tomatoes and small can chopped green chilies (10 oz*)
1/2 Cup uncooked rice
2 Tablespoons chili powder
1 Cup shredded cheddar cheese
1 Cup water if needed
Instructions
In large skillet, brown beef and drain well.
Add beans, Ro-Tel, Rice, and Chili Powder.
Simmer, covered, for 20 minutes or until rice is done. Uncover and top with cheddar cheese. Continue cooking until cheese melts. Serve with tortilla or corn chips.
Notes
*If you don't have Ro-Tel in your area, you can either move to Alabama or substitute 14.5 ounce can of diced tomatoes (with juice) and a 4 ounce can of chopped green chilis. This is going to be a larger amount than the Ro-Tel but it will be just fine. Add in ideas: Anything you'd normally add into chili, of course, works great in this. I love to add corn and have sour cream handy for folks to top theirs if they like. Green onions are also wonderful. I have been known to add an additional can of beans, usually rinsed black beans, as well. If you want this recipe to feed more people, simply add a little more rice and the needed water for that and it will go pretty far!I've also used mozzarella when I didn't have cheddar and more than once I've simply topped it with a few slices of cheese in a pinch!
Rotel Chicken Mexican Casserole
~Shared by Teresa S., TX via Facebook
3 split fryer breasts cooked and cubed
1 bag of tortilla chips crushed
1 can of Rotel
1 can Cream of Chicken soup
1 small can of chopped green chiles
1 lb of Velvetta or American Cheese
Directions:
Cook and dice your chicken. Mix together your Rotel, Soup, Green Chiles, and cubed Cheese. Heat this mixture in a microwave till melted and then add your chicken. In a Celebrating Home casserole dish, layer 1/2 your chips and 1/2 your cheese mixture. Repeat these layers and top with a few crushed chips. Bake at 350 degrees until hot and bubbly. Its DELICIOUS!!!!
Pineapple-Pretzel Fluff
~Shared by Marilyn M., OH
1 cup coarsely crushed pretzels
1/2 cup butter, melted
1 cup sugar, divided
1 package (8 oz) cream cheese, softened
1 can (20 oz) unsweetened crushed pineapple, drained
1 carton (12 oz) frozen whipped topping, thawed
Preheat oven to 400°.
Mix pretzels, melted butter and 1/2 cup sugar; press into a 13x9-in. pan.
Bake 7 minutes. Cool completely on a wire rack.
Meanwhile, in a large bowl, beat cream cheese and remaining sugar until creamy.
Fold in pineapple and whipped topping; refrigerate, covered, until serving.
To serve, break pretzel mixture into small pieces. Stir into pineapple mixture.
Crunchy Ramen Salad
~Shared by Marilyn M., OH
1 Tbsp plus 1/2 cup salad or olive oil, divided
1/2 cup slivered almonds
1/2 cup sunflower kernels
2 packages (14 oz each) broccoli or coleslaw mix
12 green onions, chopped (about 1-1/2 cups)
1 medium sweet red or green pepper, chopped
1/3 cup cider or white vinegar
1/4 cup sugar (try a little less)
1/8 teaspoon pepper or Greek Seasoning
2 packages (3 oz each) chicken ramen noodles
Note: Throw in some shredded rotisserie chicken and you've got a meal!
In a large skillet, heat 1 Tbsp oil over medium heat.
Add almonds and sunflower kernels; cook until toasted, about 4 minutes. Cool.
In a large bowl, combine broccoli/coleslaw mix, onions and red/green pepper.
In a small bowl, whisk vinegar, sugar, pepper, contents of ramen seasoning packets and remaining oil.
Pour over salad; toss to coat. Refrigerate until serving. Break noodles into small pieces.
Just before serving, stir in noodles, almonds and sunflower kernels. Enjoy!
Raspberry-Ice Cream Delight
~Shared by Marilyn M., OH
2 cups crushed chocolate wafers
1/4 cup sugar
1/3 cup butter, melted
FILLING:
1 cup hot fudge ice cream topping
1 quart vanilla ice cream, softened
1 pint raspberry sherbet, softened
1 package (10 oz) frozen sweetened raspberries, thawed and drained
1 carton (8 oz) frozen whipped topping, thawed
In a large bowl, combine wafer crumbs, sugar and butter; set aside 1/4 cup.
Press remaining crumb mixture into a 13 x 9-in. dish. Cover and freeze 15 minutes.
Place hot fudge topping in a microwave-safe bowl; cover and microwave on high for 15-20 seconds. Spread over crust.
Spoon ice cream over fudge layer.
Place spoonfuls of sherbet over ice cream; cut through sherbet with a knife to swirl.
Top with raspberries. Spread with whipped topping; sprinkle with reserved crumb mixture.
Cover and freeze for 2-3 hours or overnight.
Remove from the freezer 15 minutes before serving.
Philly Cheesesteak Soup
~Shared by Marilyn M., OH
1 1/2 pounds beef sirloin or ribeye, thinly sliced
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/3 cup all-purpose flour, divided
2 yellow onions, quartered, thinly sliced
2 green bell peppers, seeds removed, thinly sliced
3 cloves garlic, minced Extra-virgin olive oil, as needed
1/2 teaspoon dried thyme
1 (32 oz.) package beef stock, warmed
4 sourdough bread bowls, hollowed out
4-8 slices provolone or American cheese
Kosher salt and freshly ground pepper, to taste
Season sliced beef generously with salt and pepper, then sprinkle 2 Tbsp flour, garlic and onion powders over it and toss until evenly coated.
Heat 2-3 Tbsp olive oil in a large stock pot over medium-high heat and, working in batches, sear beef until browned on both sides.
Transfer to a separate plate and set aside.
Heat another 2 Tbsp olive oil in stock pot and sauté onion and green bell pepper until softened, 7-8 minutes.
Season generously with salt and pepper, then cook for another 6-8 minutes, or until onions start to caramelize.
Add in garlic and thyme and cook for 1-2 minutes, or until fragrant, then sprinkle remaining flour over the veggies, stirring until evenly coated.
While stirring continuously, gradually stir in warmed beef broth until fully incorporated.
Bring soup to a boil, then reduce heat to a simmer and cook for 10-15 minutes, or until slightly thickened.
Return beef to pot and cook for 5-10 minutes, or until thickened, then scoop soup into hollowed out bread bowls.
Top each bread bowl with 1-2 slices provolone cheese, then place in oven and broil for 2-3 minutes, or until cheese is melted and bubbly.
Remove from oven and serve hot, garnished with extra thyme and scooped out bread toppers, if desired! Enjoy!
Vermicelli Pasta Salad
~Shared by Marilyn M., OH
12 ounces uncooked vermicelli
1 bottle (16 oz) creamy Italian salad dressing
1 small green pepper, chopped
1 small sweet red pepper, chopped
6 green onions, chopped
1 teaspoon dill seed
1 teaspoon caraway seeds
1 teaspoon poppy seeds
Cook vermicelli according to package directions.
Drain; transfer to a large bowl.
Add remaining ingredients; toss to coat.
Refrigerate until cold.
Chewy Coconut Bars
~Shared by Marilyn M., OH
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup shortening
2 cups packed brown sugar
1 teaspoon vanilla extract
3 eggs
1 1/2 cups semisweet chocolate chips
3/4 cup chopped walnuts
1/2 cup shredded coconut
Preheat oven to 350 degrees F ~ Grease a 9x13 inch baking pan.
In large bowl, cream together shortening, brown sugar, eggs and vanilla extract.
Slowly blend in flour, baking powder, and salt. Mix until well blended.
Fold in chocolate chips, walnuts and coconut. Spread mixture evenly in pan.
Bake 20 to 25 minutes. Let cool before cutting into bars. Enjoy!
Lemon-Rice Salad
~Shared by Marilyn M., OH
1 cup olive oil
1/3 cup white wine vinegar
1 garlic clove, minced
1 to 2 teaspoons grated lemon zest
2 teaspoons sugar
1 teaspoon Dijon mustard
1/2 teaspoon salt
6 cups cooked long grain rice
2 cup cooked wild rice
2 cups diced seeded cucumbers
2/3 cup thinly sliced green onions
1/4 cup minced fresh parsley
1/4 cup minced fresh basil or 1 tablespoon dried basil
1/2 teaspoon pepper
1/2 cup chopped pecans, toasted*
For dressing, place first seven ingredients in a jar with a tight-fitting lid; shake well.
In a large bowl, toss long grain rice and wild rice with dressing.
Refrigerate, covered, overnight.
Stir cucumbers, green onions, parsley, basil and pepper into rice mixture.
Refrigerate, covered, 2 hours. Stir in pecans just before serving. Enjoy!
*Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Favorite Snickerdoodle Cookies ~ BEST EVER!!!!
~Shared by Marilyn M., OH
2 1/2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1 cup butter, softened
2 cups white sugar, divided
2 large eggs
2 tsp. cinnamon* (See variation below)
Preheat oven to 350 degrees Fahrenheit.
Sift together flour, baking powder, and salt; set aside.
Cream together butter and 1 1/2 cups sugar until pale yellow, about 2-3 minutes.
Mix in eggs, one at a time, until well combined.
Add flour mixture, 1/2 cup at a time, until dough comes together.
In a separate small bowl, combine 1/2 cup sugar and cinnamon together.
Shape dough into about 1-3/4 inch balls and roll balls in the cinnamon sugar.
Space balls about 3 inches apart on an ungreased baking sheet.
Bake for 9-10 minutes. (Oven temperatures may vary. Cooking time may be more or less.)
*Variation:
Next time you make these, substitute pumpkin pie spice for cinnamon.
I swear to you, I thought snickerdoodles couldn’t get any better.
I was proved wrong – and quite happily so. Enjoy!
Apple Angel Dump Cake
~Shared by Marilyn M., OH
1 can apple pie filling
1 box angel food cake mix (dry)
Sugar
Cinnamon
Caramel Sauce (optional topping)
Mix the dry angel food cake mix with apple pie filling.
Pour into a greased 9x13 cake pan; sprinkle with cinnamon and sugar.
Bake at 350 for 20-30 minutes. Do NOT overbake. (IF using a glass pan, bake at 325)
Cake is done when browned on top, but not completely set.
Remove from oven and serve with dollop of cool whip.
Also great with vanilla ice cream and caramel sauce. Enjoy!
Amish Grape Pie
~Shared by Marilyn M., OH
5 1/3 cups seedless white or red grapes
1 1/3 cup sugar
1/2 cup flour
1 1/4 teaspoons lemon juice
salt to taste
1 1/2 Tbsp butter
Put grapes into saucepan without water.
Over low heat, add sugar and flour.
Mix lightly through grapes
Sprinkle with lemon juice.
Pour mixture into a pie crust.
Dot filling with butter.
Add top pie crust and cut four slits.
Bake at 425 for 35 - 40 mins ~ Enjoy!
PUBLISHER'S CHOICE
Cinnabon Cinnamon Roll Copycat Recipe
Cinnabon Cinnamon Roll Copycat Recipe will make you take a second thought, can it really be that good? A sweetened roll with a thick cinnamon-sugar filling and a cream cheese frosting that you are likely to remember long after the cinnamon roll is gone!
INGREDIENTS
Rolls
2 ¼ teaspoons active dry yeast
1 cup water warm (110-120°F)
½ cup granulated sugar
¼ cup buttermilk
2 large eggs
7 tablespoons unsalted butter, divided
5 ½-6 cups all-purpose flour
2 teaspoons kosher salt
Filling
½ cup unsalted butter, softened
1 ½ cups light brown sugar, packed
2 tablespoons ground cinnamon
1 teaspoon cornstarch
Frosting
4 ounces cream cheese, softened
¼ cup unsalted butter, softened
1 cups powdered sugar
½ tablespoon fresh lemon juice
1 teaspoon vanilla extract
½ teaspoon kosher salt
INSTRUCTIONS
Pour water and sugar into the bowl of a stand mixer fitted with a dough hook (see cooks note if you do not have a stand mixer), sprinkle yeast over top and stir. Allow yeast to bloom for 5-10 minutes. Once it is nice and foamy, it is ready. *It should look like the 'head' of a beer poured too quickly and smell yeasty.
In the meantime: melt 6 tablespoons of butter in a microwave safe bowl.
Once yeast mixture is aromatic and looks like the head of a beer, add buttermilk, eggs and butter to bowl of stand mixer. Mix on low and add 4 cups of flour, one cup at a time. Add salt. Once flour is mixed in, add remaining flour slowly until dough becomes a ball. Mine takes 5 ½ cups total. Knead dough on medium-high for 5 minutes. Add more flour a tablespoon at a time as needed, if bread is too sticky to come together. Dough should be tacky when you pull it out of the mixer, not sticky.
Lightly dust countertop with flour. Turn dough out onto countertop. Knead a few turns, shape dough into a ball.
Add 1 tablespoon butter to bowl and heat in microwave until melted. Place dough into bowl upside down, flip dough over and cover loosely with plastic wrap and drape bowl with a towel. Set bowl in a warm place in your kitchen. Allow dough to rise for 60-90 minutes until nearly doubled in size.
Meanwhile combine light brown sugar, cinnamon and corn starch in a medium bowl. Stir with as fork until well combined. Set aside.
Turn dough out onto a lightly floured surface. Knead the dough a few turns, then using a rolling pin, roll out into an 18” tall x 24” wide rectangle. Spread softened butter around dough leaving the bottom 1” border uncoated.
Sprinkle buttered dough with brown sugar mixture, leaving the bottom 1” uncoated. Use your rolling pin to gently press sugar mixture into the dough (so it doesn't fall out as you roll it).
Starting at the top, tightly roll dough toward you, using the last 1” to seal roll. Cut dough roll in half and then cut those halves in half, giving you 4 pieces. Cut each of those pieces into 1/3rd. You will have 12 pieces.
Grease (2) 9”x13” baking dishes. Place rolls in pans evenly spaced out, 2 rows of 3 rolls in each. Make sure to put the end pieces upside down. Loosely cover with plastic wrap and drape a towel over pans. Set pans in a warm place and allow rolls to rise another 60-90 minutes until rolls have doubled in size.
Preheat oven 350°F.
Bake for approximately 20 minutes until golden brown and cooked through. Halfway through baking time rotate the pans.
In the meantime prepare frosting; add cream cheese and butter in a large mixing bowl. Beat with an electric mixer (or stand mixer) until light and fluffy. Add remaining ingredients. Beat until mixture is light and fluffy, about 3-5 minutes. Set aside.
Remove rolls from oven. Spread ¼ of frosting over each pan of rolls. Allow to cool slightly and repeat. Serve and enjoy!
DONNA'S NOTES
You can mix the dough by hand if you do not have a stand mixer. Add water, yeast and sugar to a large bowl. Once the yeast blooms stir in the buttermilk, eggs and butter. Mix with a spoon and add the salt and flour. Stir until you can no longer stir with a spoon. . Turn dough out onto floured counter top and knead for 3-5 minutes until dough is no longer sticky. Proceed with remaining instructions.
OVERNIGHT PREPARATION: Prepare cinnamon rolls, once you put them into the baking pans place them in the refrigerator. They will slowly rise overnight. Remove them from the refrigerator in the morning and bake. They may nee a few extra minutes to get the chill off in the oven so be sure they are cooked though before you pull them out. Then frost as the recipe describes.
Source: Donna Elick - The Slow Roasted Italian
Brownies for a Crowd
This recipe comes from a lady that lives in my area and she is well known for her brownies, sweet rolls, and dinner rolls. And lucky for you and me, I have her brownie recipe. Now the recipe makes a whole sheet pan of brownies, but if you don’t have a crowd to make these for I am sure it would work just fine to half the recipe and put it in a 9×13 pan. The other thing that is different about this recipe is you make a normal chocolate frosting but you put it on the brownies while it is still hot and the frosting melts into a nice glaze type topping on these fudgy brownies. Can you say chocolaty delicious? YUM!
Serves: 30 (good size) brownies
Ingredients
8 eggs
2 tsp salt
2 cups of butter, melted (yes that is right 2 cups - remember these are for a crowd)
1½ cups Hershey's cocoa (that is what her recipe says and that is what I used)
4 cups sugar
4 tsp vanilla
3 cups flour
Frosting:
4 cups powdered sugar
½ cup butter, softened
½ cup cocoa
milk
Instructions
Beat eggs with a mixer in a large bowl. Then add sugar, salt, vanilla and beat for 1 minute. Add melted butter and blend. In another bowl, mix flour and cocoa with a whisk until well blended. Add flour mixture to egg mixture and mix until well combined. Spread onto a greased jelly roll pan (12 x 17) and bake at 350 degrees for 20-25 minutes. Cool for 15 minutes and spread with frosting.
For the frosting: Blend powdered sugar, butter, and cocoa along with enough milk to make the frosting a spreadable consistency. Spread over the brownies after they had cooled for 15 minutes. Keep spreading as the frosting melts making it nice and even on the brownies. Allow brownies to continue to cool. Makes 30 good sized brownies.
Source: Real Mom Kitchen
Chicken Florentine Casserole
Chicken Florentine Casserole is tender juicy chicken fillets on a bed of freshly wilted spinach greens and fresh mushrooms covered in a creamy white sauce mixed with garlic, Parmesan Cheese, and Italian seasonings. Sprinkled with hickory bacon bits and a layer of melted mozzarella cheese.
PREP TIME 25 minutes
COOK TIME 35 minutes
TOTAL TIME 1 hour
YIELD: 4 SERVINGS
Ingredients
4 skinless, boneless chicken breast halves, cut into fillets
1/4 cup butter
3 teaspoons minced garlic
1 tablespoon lemon juice
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 Tablespoon mixed Italian seasonings
1/2 Tablespoons dry Italian salad dressing mix
1/2 cup half-and-half (more if needed)
1/2 cup grated Parmesan cheese
6- 8 cups fresh spinach (see notes)
4 ounces fresh mushrooms, sliced
2/3 cup bacon bits (or 1/2 lb Cut thick bacon into 1/2 inch wide strips)
2 cups shredded mozzarella cheese
Instructions
1. Cut bacon into 1/2 inch strips. Set aside.
2. Fillet Chicken breast and tenderize with meat tenderizer until 1/2 inch thick. Set aside.
3. Melt butter in a medium saucepan over medium heat. Stirring constantly, mix in the garlic, lemon juice, cream of mushroom soup, Italian seasoning, dry Italian salad dressing mix, half-and-half, and Parmesan Cheese. Mix until well combined. Set aside.
4. In a large skillet over medium-high heat add 1 Tablespoon olive oil. Add chicken fillets. Season with salt and pepper. Cook on both sides until golden brown and juices run clear. Remove chicken and set aside.
5. Add bacon to skillet. Cook until done. Remove bacon and drain on paper towel. Drain bacon from skillet.
6. Add spinach to skillet that bacon was cooked in, sautee until lightly wilted.
7. Preheat oven to 350 degrees F (175 degrees C)
8. Arrange spinach over the bottom of a 9 x 9 inch baking dish. Cover spinach with fresh sliced mushrooms. Pour half the sauce mixture from the sauce pan over the mushrooms. Arrange chicken breasts in the dish, cover with remaining sauce mixture. Sprinkle with bacon bits, and top with mozzarella cheese.
9. Bake 25-30 minutes in the 350° oven, until bubbly and lightly brown. You can place it under the broiler for an additional 3-4 minutes until brown.
Notes
1. You can substitute broccoli for spinach
2. Chicken can be substituted with fish or shrimp.
3. If sauce is too thick thin with additional half-and-half.
Nutrition Information (all approximate):
YIELD: 4 SERVING SIZE: 1 chicken breast
Amount Per Serving:
CALORIES: 785 TOTAL FAT: 42g SATURATED FAT: 19g TRANS FAT: 1g UNSATURATED FAT: 19g CHOLESTEROL: 185mg SODIUM: 2090mg CARBOHYDRATES: 35g FIBER: 11g SUGAR: 5g PROTEIN: 71g
Source: Norine’s Nest
Crock Pot Crack Hash Brown Potatoes
Prep Time 5 mins
Cook Time 3 hrs
Total Time 3 hrs 5 mins
Servings: 8 servings
Calories: 195 kcal
Crock Pot Crack Hash Brown Potatoes, the quintessential comfort food gets an easy and delicious make-over with the addition of Ranch seasoning and bacon.
Ingredients
1 20-ounce bag hash brown potatoes
1 cup sour cream (can use Greek yogurt instead of sour cream)
1 cup milk
1 tablespoon Ranch seasoning
2 cups Colby cheddar cheese shredded (can use mix with Gouda, Havarti, and Monterrey)
1/2 teaspoon ground black pepper
4.3 ounces bacon crumbles (can cook 5 – 6 slices of bacon)
Instructions
In a slow cooker, combine hash brown potatoes, sour cream, milk, Ranch seasoning, black pepper, 1 cup cheese, and half the bacon. Stir to combine. Sprinkle remaining cheese and bacon on top.
Cook on high for 3 hours.
Serve hot.
Source: Slightly adapted from Paula @CallMePMc.com
Overnight Breakfast Bake
Prep 35 MIN
Total 9 HR 10 MIN
Ingredients 9
Servings 8
Calories 560.1
Ingredients
Cinnamon Roll Mixture
2 cans (12.4 oz each) Pillsbury refrigerated cinnamon rolls with cream cheese icing
1 package (8 oz) cream cheese, very softened
2 tablespoons sugar
1 tablespoon milk
Egg Mixture
2 1/4 cups half-and-half
6 eggs
1/2 cup sugar
1 tablespoon ground cinnamon
1 teaspoon vanilla
Steps
1 Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Arrange rolls from both cans of dough as evenly as possible in baking dish. Bake 13 to 17 minutes or until golden brown. Cool in pan 10 minutes on cooling rack. Remove rolls from pan to cooling rack to cool completely. Place icing in refrigerator.
2 Cut each roll into 9 pieces, cutting lengthwise into 3 pieces then cutting each piece into thirds. Place about half of pieces to evenly cover bottom of baking dish.
3 In small bowl, combine cream cheese, 2 tablespoons sugar and milk. Spoon dollops of cream cheese mixture over roll pieces in baking dish. Layer with remaining roll pieces.
4 In medium bowl, beat egg mixture with whisk until well blended; pour evenly over top of cinnamon roll mixture. With back of spoon, gently press roll pieces into egg mixture. Cover with foil; refrigerate overnight.
5 Heat oven to 350°F. Uncover; bake 35 to 45 minutes or until browned and set in center. Spoon icing over warm casserole; spread as desired. Serve warm.
Expert Tips
Set icing out on the countertop for the last 15 minutes of the baking time so it’s easier to spoon over the baked casserole.
The breakfast bake should refrigerate at least 4 hours before baking.
Source: Pillsbury Recipes
No Knead Bread
A step-by-step tutorial for making No Knead Bread. This quick and easy bread dough recipe has just four ingredients and makes homemade artisan bread without kneading!
3 cup all-purpose flour
1 3/4 teaspoon coarse sea salt (*see note)
1/2 teaspoon active dry yeast ((or instant yeast))
1 1/2 cup warm water ((about 110 degrees F))
In a large mixing bowl, combine flour, salt and yeast. Pour in warm water and stir with a wooden spoon until well combined. The dough will be sticky, but that’s how we want it!
Cover the bowl with plastic wrap and allow to rise on your counter, at room temperature, for 12 – 18 hours (I let it rise overnight).
Heat oven to 450 degrees F.
Lightly flour your hands and a work surface and scoop dough out onto floured surface. Shape the dough into a ball, the best you can. Sprinkle a tiny bit of flour on top of the dough ball and place it on a piece of parchment paper. Cover the dough lightly with plastic wrap.
Place an empty cast iron pot, with the lid ON it, into the preheated oven (450 degrees) for 30 minutes. (IF YOU DON’T HAVE A CAST IRON POT, read above in the post for instructions to use a baking sheet).
Once the pot is hot, remove it from the oven. Remove the plastic wrap off of the dough ball and carefully lift the parchment paper with the dough ball on it, up and into the hot pot. Cover with lid and return pot to oven to bake for 30 minutes.
After 30 minutes, remove lid from pot and continue baking, uncovered for 12-15 minutes. Remove from oven and allow bread to cool on a wire cooling rack.
Store bread in an open paper bag, to ensure the crust stays crispy.
Store leftover bread on the counter for up to 1 week.
Baked (and cooled) loaves of bread can be frozen for up to 3 months.
*You can use regular salt, I just like the added flavor from the sea salt.
Tips for freezing the bread dough are above in the post (see link below).
Source: Tastes Better from Scratch
Honey Garlic Chicken
YIELDS: 4
PREP TIME: 0 HOURS 5 MINS
TOTAL TIME: 0 HOURS 30 MINS
INGREDIENTS
1/4 c. low-sodium soy sauce
3 tbsp. honey
2 cloves garlic, minced
Juice of 1 lime
2 tbsp. sesame oil, divided
1 tsp. Sriracha
1 tbsp. cornstarch
1 lb. boneless skinless chicken breasts
Kosher salt
Freshly ground black pepper
Sesame seeds, for garnish
Sliced green onions, for garnish
DIRECTIONS
Preheat oven to 350°. In a medium bowl, whisk together soy sauce, honey, garlic, lime juice, 1 tablespoon sesame oil, Sriracha, and cornstarch.
Season chicken with salt and pepper. In a large oven-safe skillet over medium-high heat, heat remaining tablespoon sesame oil. Add chicken and sear until golden, 4 minutes per side. Pour over glaze and transfer to oven.
Bake until chicken is no longer pink, 25 minutes. Heat broiler.
Spoon glaze over chicken and broil until caramelized, 2 minutes. Garnish with green onions and sesame seeds.
Garlic Parmesan Chicken (air fryer)
YIELDS: 4 SERVINGS
PREP TIME: 0 HOURS 5 MINS
TOTAL TIME: 0 HOURS 35 MINS
INGREDIENTS
4 bone-in, skin-on chicken thighs
Kosher salt
Freshly ground black pepper
1 c. Panko breadcrumbs
1 tsp. garlic powder
1 tsp. Italian seasoning
2/3 c. freshly grated Parmesan
2 large eggs
DIRECTIONS
Season chicken with salt and pepper. In a shallow bowl, whisk together panko, garlic powder, Italian seasoning, and Parmesan. In another shallow bowl, beat eggs.
Dip chicken thighs in egg, then roll in Panko mixture until fully coated.
Cook in air fryer at 360º for about 25 minutes or until golden and cooked through.
Source: Lena Abraham, assistant food editor - Delish.com
Creme Brulee French Toast
YIELDS: 4
COOK TIME: 0 HOURS 25 MINS
TOTAL TIME: 0 HOURS 30 MINS
INGREDIENTS
5 eggs
1 c. milk
1/2 c. heavy cream
1 tsp. vanilla
1/4 tsp. ground nutmeg
1 tsp. cinnamon
Pinch kosher salt
1 stick melted butter
3/4 c. brown sugar
1/4 c. maple syrup
1 loaf challah bread, sliced 1” thick
Confectioners’ sugar, for serving (optional)
DIRECTIONS
Preheat oven to 375 degrees F.
In a small bowl, whisk together melted butter, brown sugar and maple syrup. Pour mixture into a large tall baking dish and spread into an even layer using a spatula. Arrange bread on top in a single layer.
In a large bowl, whisk together eggs, milk, cream, vanilla, cinnamon, nutmeg and salt. Pour mixture over bread. If you have time, cover and let soak in refrigerate for 1 hour or up to overnight. Otherwise, bake for about 25 minutes, or until the the butter-sugar mixture is bubbling in the bottom of the pan.
Serve immediately, sugar side up. Sift powdered sugar on top if desired.
Source: Delish.com
Puffy Tacos
Prep time: 5 MINS
Cook time: 15 MINS
Total time: 20 mins
INGREDIENTS:
1 lb ground beef
1 (1-oz) package taco seasoning
1 (10-oz) can diced tomatoes and green chiles, drained
2/3 cup water
2 cups shredded cheddar cheese
1 (17.3-oz) package puff pastry, thawed
INSTRUCTIONS:
Preheat oven to 400ºF. Line two baking sheets with parchment paper. Set aside.
In a large skillet, cook ground beef until no longer pink. Drain. Add taco seasoning, diced tomatoes and green chiles and water. Simmer for 5 minutes. Set aside.
Pastries: Unfold pastry sheets. Cut each sheet into 9 squares.
Arrange taco meat down diagonal center of the pastry squares. Sprinkle with some of the shredded cheddar cheese. Fold two opposite corners of each square over the filling and press edges to seal. Place on prepared baking sheet.
Bake 15-18 minutes, until golden brown. Serve warm or at room temperature.
Source: Plain Chicken