Easy Pretzel Dough

I have been looking for an easy pretzel dough for a while now, most recipes call for beer and I don't buy beer so those didn't work. Then there were others that took all day to raise and I didn't want to deal with that either. These are simple, beer-less, and really good! Plus they are easy to whip up! Score! The kids like them and I will put them in their lunches the next day and they eat them right up! Double Score!  Enjoy

What you’ll need:

1 pkg yeast

¾ C warm water (about 110-115 degrees)

1 TBsp Sugar

2 C Flour

½ tsp salt

1 egg (beaten)

Kosher/Sea Salt

What you’ll do:

1. Preheat the oven to 400 degrees
2. Line a cookie sheet with foil and spray with vegetable oil
3. Sprinkle a package of yeast onto ¾ cup of warm water. Add a tablespoon of sugar, and stir. Let stand until mixture foams.
4. Put two cups of flour and ½ teaspoon of salt into a bowl. Add the yeast mixture and stir.
5. Sprinkle flour on the counter and knead the dough until it is smooth.
6. Roll pieces of dough into ropes and make fun-shaped or traditional pretzels.
7. Lay pretzels on the foil-lined cookie sheet.
8. Beat an egg with a fork.
9. Brush pretzels with the egg wash and sprinkle with coarse salt.
10. Bake pretzels for 10 minutes or until golden brown. Let cool on a rack.
11. Bet you can't eat just one!

Now I need a good cheese or something sauce to go with it...

Easier Liege Waffles- from Denice

The two day Liege waffles are really good, but these are WAY easier and taste just as good if you ask me!

Ingredients

3/4 Cup Whole Milk, scalded and cooled to warm milk
2 Tablespoons water, warmed
1 1/2 Teaspoons sugar
2 Teaspoons instant yeast

1 Cup unsalted butter, softened

3 Tablespoons white sugar

2 Large eggs, lightly whisked
3 Tablespoons honey
3 Teaspoons vanilla
2 Cups Bread flour
1 1/2-1 3/4 Cups Flour
2 Cups Belgian pearl sugar

Instructions

Scald the milk and then cool to approximately 110-115 degrees, add the 1 1/2 teaspoons of sugar to the milk and water and add the yeast, stirring to combine. Allow the yeast to proof, or get foamy and puffy.

While yeast is proofing in a large bowl, beat together the butter and 3 table spoons of white sugar. Add the eggs, honey and vanilla. Stir together and add the yeast mixture. Place in a standing mixer with the dough hook and add 2 cups of flour. Mix until the dough is thoroughly incorporated, and add the remaining flour, cover with plastic wrap and allow to rest for up to 4 hours on the counter, or up to 24 hours covered with plastic wrap in the fridge. (The dough will need to sit on the counter and come back to room temperature to use.) Then punch down and knead in the pearl sugar. Separate into 8 to 10 balls and place on a hot, greased waffle iron. Cook until golden brown and serve with biscoff, whipped cream and fresh berries.

Sister Trevino’s Tortilla Soup

Ingredients

6 Corn Tortilla Shells Cut into Quarters

3 Cups Chicken Stock

3 Chicken Breasts

1 Tablespoon Oil

3 Cups Fresh Salsa

4 Ears Fresh Corn, Cut off Cob (I used a can of corn)

1 Tablespoon Cumin

Salt and Pepper

1 Cup Pepper Jack Cheese, shredded

Salsa

IF You Don’t Have Fresh Salsa (here is her’s)

1 Onion

1-2 Bell Peppers

3 Cans of Tomatoes or 8-12 fresh Tomatoes

2 Cloves of Garlic

Bunch of Cilantro

Can of Corn

Splash of Lime

1 Tablespoon of Cumin (more if wanted)

Salt and Pepper (to taste)

In stock pot add oil let heat and then add cut tortilla shells, let them cook turning every once in a while, until they are crunchy. They give the texture to the soup, so this step is essential. Add chicken stock, salsa, cumin and chicken. Let simmer for an hour over the oven or place in the crockpot and simmer on low all day. Pull out chicken place on cutting board let cool. Take broth and blend, cut chicken into pieces and place back in pot. To this add corn cornels seasoned with salt and pepper, add cheese and serve with chips and sour cream.

This was a little spicy for me, it may have been because I used Todd’s salsa for it. I will try mine next time. 

Chicken Tetrazzini

This makes a lot!!! So make sure you are either feeding an army or prepare to freeze it into thirds. The author of this claims it is freezer friendly I have a couple in the freezer to eat after baby boy #4 gets here, I will let you know.

Ingredients

·         1 (12 oz) pkg. spaghetti pasta

·         1 (14.5) oz can chicken broth

·         5-6 cups cooked chicken (I crockpot cook mine)

·         seasoning salt or garlic salt (to season chicken)

·         2 cans cream of chicken soup

·         2 cups sour cream

·         one carton fresh mushrooms, washed and sliced

·         ½ stick butter

·         2 TB Extra Virgin Olive Oil

·         3 cups grated cheddar (sharp is recommended)

·         ¾ cup freshly grated Parmesan cheese

·         freshly ground pepper

·         sea salt & freshly ground pepper to taste

·         paprika

Instructions

1.    Cook chicken. Chop and set aside.

2.    Slice and sauté mushrooms in Extra Virgin Olive Oil and butter until soft. Season with salt & pepper.

3.    Cook pasta until al dente. Drain, rinse with cold water, and set aside.

4.    Put soups and sour cream in large bowl; stir in can of chicken broth.

5.    Stir in mushrooms to the soup mixture, blending well.

6.    Add chicken, pasta, and cheddar cheeses. Stir until well combined and evenly blended.

7.    Spray aluminum pan(s) with Pam; spread tetrazzini in pan.

8.    Sprinkle parmesan and paprika on top of casserole.

9.    DO AHEAD: If freezing, stop here and freeze before cooking. If cooking, go to next step.

10. Bake at 350 degrees for 45 minutes to an hour, or until edges begin to bubble.

11. AFTER FREEZING, thaw overnight then place in the oven at 350 degrees for 45-55 minutes checking on it.