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.

Canning Pickles!!!

A few years ago, T wanted to make pickles. We couldn't find small cucumbers, so after a weak attempt at finding them we gave up the effort, and hadn't much thought about it since. Well at a local garden here they have the perfect cukes for pickling, so we got a few pounds and tried a couple pickle recipes. I tried refrigerator pickles and Todd actually canned some. I like both, mine are pretty vinegary and his are really good, but they have a pretty strong 'something' after taste, he loves them so I don't say much. I think things always taste better to you when you put the work into them.

Here are the two recipes:

Kashina's Refrigerator Pickles

3 1/2 Cups Water
1 1/4 Cups Vinegar
1 TBsp Sugar
1 TBsp Salt
4 Cups Cucumber Spears (the brine fills approx. two quart jars so just fill two quart jars)

1-2 cloves garlic per jar
2 heads of fresh dill per jar
2-5 seeds of dill
*next time try 1/4 tsp of pickling salt in each jar just for kicks.

Stir water, vinegar, sugar, and salt in a sauce pan bring to a boil, remove from heat and cool completely.

Place cloves of garlic, dill, dill seeds, and cukes in jars, pour brine over cucumbers. Seal with lid, you can either let it sit on the counter for up to three days or you can place directly into fridge. Don't eat for at least three days. When pickles are all gone I reuse the brine.



Todd's Pickles
For these we used Pop's Pickles as a base. Todd added his own spices and he really really likes them.

Brine

4 cups water

 4 cups distilled white vinegar

 3/4 cup white sugar

 1/2 cup pickling salt

Per Jar

1-2 Cloves of Garlic

1-2 Heads of Dill

Mustard Seeds

Dill Seeds

Red Pepper Flakes

Place cucumbers in a large pot or a clean sink and cover with ice cubes. Let them sit for at least 2 hours but no more than 8. Drain and pat dry. (this helps them stay as crunchy as possible)

Place the water, vinegar, sugar, and pickling salt into a saucepan. Bring to boil, then simmer for 15 minutes.

Sterilize the Jars. I place them in the oven at 225 for 10 or so minutes. Sterilize the lids and seals in boiling water for at least 5 minutes. The jars should be hot or they may break when you place them in the canning water.

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 5 minutes, or the time recommended by your county Extension agent.

Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). If any jars have not sealed properly, refrigerate them and eat within two weeks. Store in a cool, dark area, and wait at least 1 week before opening.

White Bread

To say I am not good at making bread would be the biggest understatement of the year, but I read this blog and I followed the recipe to the T and the bread turned out not once but TWICE!!! PLUS my family ate it... that also never happens. I usually will eat it because I put so much work into it, but they hardly ever do. It is really good bread. I also read all of her 'trouble shooting' posts too. Not to mention I prayed... a lot! So between a great blog post and a the Lord we got er done. I would just direct you to her site, but I want it in case her site ever goes away. So if hers is still operational use hers, if not, here you go.

Here is her site again: http://www.restlesschipotle.com/2014/04/amish-white-bread/

AMISH WHITE BREAD

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COOK TIME

30 mins

TOTAL TIME

2 hours 30 mins

Amish white bread is an easy, tender sandwich loaf that slices easily without crumbling. Its velvety texture and sweet flavor make it a hit with the kids. This recipe makes 2 loaves and freezes well for up to 6 months.

Serves: 2 loaves/ 20 slices

INGREDIENTS

• 1 cup water 110F
• 1 cup whole milk 110F
• ⅔ cup white sugar
• 1½ tablespoons active dry yeast (not instant)
• 1½ teaspoons of salt
• ¼ cup mild vegetable oil (coconut oil works really well here!)
• 51/2 to 61/2 cups bread flour
• 2 tablespoons melted butter

INSTRUCTIONS

1. Dissolve the sugar in the warm water and milk in a large bowl.
2. Whisk in the yeast.
3. Set aside for 5 to 10 minutes, or until the yeast mixture gets foamy.
4. Whisk in the salt and oil.
5. With the mixer running add the flour, one cup at a time, until the dough pulls away from the bowl.
6. Knead by machine about 5 minutes.
7. If you are hand kneading mix in the flour until you have a sticky dough, turn the dough out onto a lightly floured surface and knead for 10 minutes or until the dough is smooth and elastic - adding flour as needed.
8. Oil a large bowl and place the ball of dough in it.
9. Oil the top of the dough and then cover with a damp cloth.
10. Allow it to rise until it has doubled in bulk. This will take about an hour.
11. Punch the dough down.
12. Knead for three minutes or so and divide in half.
13. Let rest for five minutes.
14. Shape into loaves and then place in greased 9x5-inch loaf pans.
15. Brush the tops with the melted butter.
16. Let rise for 30 minutes, or until the dough has risen an inch or so above the pans.
17. Bake at 350 degrees F for 30 minutes, or until loaves sound hollow when tapped.
18. For a soft crust butter the tops and place a clean tea towel over the baked loaves as soon as you take them out of the oven. Let them cool for about 5 minutes and then take them out of the pans to finish cooling, covering them back up with the tea towel.

Cookie Monster (copycat Craigos)

Now there is NOTHING as good as a Craigos (who made a lame-o name change to Pizza Pie Cafe) Cookie Monster if for no other reason than you don't have to make, bake, or do the dishes, but if you want to make, bake and do some dishes this Cookie Monster recipe is SO good! All five of us couldn't finish it!!

NOTE To myself, from myself: HALF THE DOUGH NEXT TIME AND SEE IF YOU CAN DO TWO FROM THE ONE BATCH (FREEZE HALF)

1/4 c. butter

1/4 c. brown sugar

1/4 c. sugar

1 egg

1/2 t. vanilla

1 c. flour

1 1/4 c. oatmeal

1/2 t. baking powder

1/4 t. baking soda
1/4 t. salt
12 oz. chocolate chips
1/3 c. chopped walnuts

Vanilla Ice Cream
Whipped Cream Spray
Chocolate and Caramel syrup (for ice cream)

Cream the butter and both sugars together. Add the egg and vanilla, and mix with the flour, oatmeal, salt, baking powder and baking soda. Add chocolate chips and nuts. Spray the bottom of your cookie monster pan (or if you don't have one a normal pie pan will do) with cooking spray. Squish your cookie dough into the bottom of the pan. Turn oven on 350 degrees. Cook the dough for roughly 10 minutes or so, (the top of the cookie will be done... the middle of the cookie will be mostly done.) Pull out the pie pan. Layer on top of the cookie (while it is still warm) the ice cream. Then spray whipped topping all across the top, and then drizzle chocolate syrup and caramel over the top in a pretty pattern… then enjoy the best cookie you will ever experience… unless you go have them make you one because dishes aren’t your thing.