Chocolate bread

Bread is great, chocolate bread is even better!!! :) I even feel fine eating this bread and serving it to my family with the no-oil and 2 cups of zucchini!! Yes :) please make this! Bailey was in heaven"this is way better than cookies mom!!"

- 2 1/2 cups all-purpose flour

- 1/2 cup cocoa powder

- 1 tsp baking soda

- 1/2 tsp baking powder

- 1 tsp salt

- 1 1/2 cups sugar

- 3 eggs

- 1 cup applesauce 

- 2 tsp vanilla

- 2 cups grated zucchini**

- 1 cup chocolate chips (omit for dairy free)

Preheat oven to 350.  Spray two 9x5 pans with nonstick cooking spray.

In a large bowl, stir together flour, cocoa powder, baking soda, baking powder, and salt.

In a medium bowl, beat the sugar and eggs until light and fluffy.  (About 3 min on med-high). Add the oil and vanilla.  Add to the dry ingredients along with the zucchini and chocolate chips.  Stir until just combined, and divide between the loaf pans.

Bake for 50-60 minutes, or until the tops are cracked and springy to the touch.

** Remember when grating zucchini:  Grate the zucchini into a colander in the sink about a half hour before wanting to add it to your recipe.  Add a pinch of salt and stir it in.  The salt will help draw out the excess water.  When you add the grated zucchini to your recipe, it will keep it from adding too much moisture.  

Best French Bread!

This bread was amazing!  We all loved it!  I am not really a bread person and I couldn't stop eating it!  Todd and Bailey were in heaven, so was Charlie!  Bailey has eaten it the past 3 nights.. This recipe makes 3 large loaves!  We ate 2 loaves and froze the third!  I looked at a lot of different recipes before making this one. This one seems to combine every one's recommendation.  We will be making this a lot!! We love finding new family recipes! 

1 (1/4 ounce) envelope quick-rising yeast                                                  

2 1/2 cups warm water (I did around 125)                      

7 cups Better for Bread Flour                     

2 tablespoons sugar                      

1 tablespoon salt                                                  

1/4 cup cornmeal

 

Dissolve yeast in very warm water.  (I did 125 because I was using my kitchen aid bowl which is always cold) Stir well.  Let proof for 10 minutes.  (If your mixture doesn't have a "yeast smell" and doesn't look a little foamy, start over. 

 

To your Kitchen-Aid bowl...Stir in 2 cups of the flour, sugar and salt until mixture is smooth; gradually beat in enough of the remaining 5 cups flour to make stiff dough.

Turn out onto lightly floured pastry cloth or board and knead 5 minutes or until smooth and elastic, adding only enough more flour to keep dough from sticking.

Return to bowl; brush top with soft shortening or oil and cover with clean towel or plastic wrap.

Let rise till double in bulk in warm place away drafts (approximately 45-60 minutes). 

Punch dough down; cover; let rise again for 30 minutes (again in warm place away from drafts) or until double in bulk.  (I put mine in the refrigerator and got out 2 hours before dinner)

While dough rises, make boat shaped baking pans as follows:.Tear off 3 twenty-inch-long sheets of heavy aluminum foil.  Fold in sides of foil approximately 1"-1 1/2" on all 4 sides to form baking pan, this will allow the bread to rise up and not spread out into a flat shaped loaf by folding the short ends together to seal, pressing thumb inside to round slightly (shape into boat)with shortest ends slightly rounded.  Spray with PAM and sprinkle lightly with corn meal.  (Just make rectangular boxes)

Punch dough down, knead 1 minute on lightly floured pastry cloth or board.  Divide dough into thirds. 

Roll out with the palm of your hands to a rope approximately 18 inches long; place in prepared foil pan.  Repeat with remaining two-thirds dough.  (once the warmth from your hands softens it, it will roll out easily). 

Make 3-4 evenly spaced shallow cuts diagonally in the top of each loaf; brush with warm water and sprinkle with sesame seeds.

Cover with clean towel and let rise in warm place away from drafts till double in bulk (approx. 30 min).

Preheat oven to 450º

Place dish (I use a pie plate) on lower shelf of oven and fill half way with hot tap water.  Slide loaves on shelf above water.

Bake for 15 minutes in 450º oven; reduce heat to 350º and bake 30 minutes longer.

Bread is done when tapped and gives a hollow sound.  Remove immediately from pans and let cool on cooling racks.

Serve with softened butter, I usually don't add butter to bread anymore, but the salted butter really makes this bread!

Mississippi Mud Brownie Pie

The only reason this is called "Brownie pie" is because we made it in a pie dish.  We cut the entire recipe in half.  Next time I will make it in the normal 9x13 pyrex or I might make them in muffin tins, cute single servings! These were really rich, in a good way!  Bailey really had fun making them! 

 Lady Brownies (Bake according to directions)
3 cups mini marshmallows
1 stick melted butter
1/3 cup cocoa
1/3 cup evaporated milk
1 tsp vanilla extract
1 box xxx sugar, sifted

While Brownies are cooking combine cocoa, evaporated milk, vanilla and xxx sugar using an electric mixer, set aside.

When Brownies come out of the oven, evenly place 3 cups of mini marshmallows on top.  Put brownies back into the oven for 2 minutes. 

Pour icing over warm brownies!  Give the icing a little time to set up before eating!

Double Marshmallow Rice Krispie Treats

We made these for Libby's Lemonade Sale.  They were so good and so easy to make.  The mini marshmallows made them extra special!

• 4 tablespoons salted butter, plus more for greasing
• One 10-ounce bag marshmallows
• 1/4 teaspoon salt
• 6 cups rice cereal
• 1 bag mini white marshmallows
• Rainbow sprinkles, to decorate

Thoroughly grease a 9- by 13-inch pan with softened butter.

In a large pot, melt the butter. Stir in the regular marshmallows until they're totally melted. Stir in the salt. Remove from the heat and set aside.

Pour in the cereal, folding gently the whole time until all combined. Then pour in the mini marshmallows and gently fold in. Turn into the buttered pan and press flat. Immediately top with rainbow sprinkles.

Let cool completely, and then cut into squares.

Crock Pot Chuck Roast

This is the BEST!  I make it around 8 or 9am and then we eat it for dinner!  Typically during the Christmas season!

1 chuck roast ( usually 5 pounds)
salt and pepper
3 Tbsp oil
1 packet dry onion soup mix
1 cup water
3 carrots, chopped
1 onion, chopped
3 potatoes, peeled and cubed
1 stalk celery

Season roast with salt and pepper, brown on both sides in a large skillet (with oil) on med-high heat.

Place in a slow cooker, add rest of ingredients. Cook on low for 8-10 hours!

Salisbury Steak

Todd's favorite recipe I make!  Serve with rice or mashed potatoes, peas or green beans!

• 1 1/2 pounds lean ground beef
• 1/2 cup seasoned breadcrumbs
• 1 tablespoon ketchup
• 1 tsp mustard
• 4 dashes Worcestershire sauce
• 1 cube beef bouillon, crumbled (or powdered beef base)
• Salt and pepper
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 whole onion, halved and thinly sliced (or diced if you prefer)
• 2 cups beef broth, more if needed for thinning
• 1 tablespoon ketchup
• 4 dashes Worcestershire
• 1 teaspoon cornstarch, optional
• Salt and pepper

For the meat mixture: Combine the ground beef, breadcrumbs, ketchup, dry mustard, Worcestershire sauce, bouillon and some salt and pepper. Knead until all combined. Form into 4 to 6 oval patties, and then make lines across the patties to give them a "steak" appearance.

Fry the patties in a skillet with the butter and oil over medium-high heat on both sides until no longer pink in the middle. Remove from the skillet and pour off any excess grease.

For the gravy: Reduce the heat to medium and add in the sliced onions. Stir and cook until golden brown and somewhat soft, for several minutes. Add the beef stock, ketchup, and the Worcestershire. Then combine the cornstarch with a little beef broth and add to the sauce if using. Stir and cook to reduce.

Add a sprinkle of salt and pepper and more broth if needed for thinning. Then return the patties to the gravy. Spoon the gravy over the top and let them simmer and heat back up for a couple of minutes.

Best Blueberry Muffins!

These muffins are so great!  The key is fresh blueberries!  Frozen and thawed blueberries will make these muffins sink.

1 1/2 cup, all purpose flour
3/4 cup white sugar
1/2 tsp salt
2 tsp baking powder
1/3 cup vegetable oil
1 egg
1/3 cup buttermilk
1 cup FRESH blueberries

1/2 cup brown sugar
1/3 cup all-purpose flour
1/4 cup cold butter, cubed
1 1/2 tsp ground cinnamon

1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3. To Make Crumb Topping: Mix together 1/2 cup brown sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
4. Bake for 20 to 25 minutes in the preheated oven, or until done.

I have made these without the crumb topping and they are still very delicious!!!

Applesauce Granola

Love this healthy granola!!

3 cups oats
2 cups coconut flakes
2 cups walnuts, chopped
1 1/2 cups silvered almonds
1/2 cup ground flax seed
2 Tbsp cinnamon
1/2 cup honey
3/4 cup applesauce

Mix all ingredients in a big bowl.  Pour onto a baking sheet.

Cook for 30-45 minutes at 300, stirring occasionally.

Cool on a baking sheet.  When cool add:
1 cup dried cherries
1 cup dried cranberries

Mexican Rice

This is so good!! We make it with Black beans and lime cilantro chicken! 

2 tablespoons canola oil

3 garlic cloves, minced

1/2 to 1 whole large onion, chopped

4 cups long grain rice

Two 14.5-ounce cans whole tomatoes

One 10-ounce can rotel

1 teaspoon cumin (or more to taste)

1 teaspoon kosher salt

1 teaspoon ground black pepper

1/2 teaspoon cayenne pepper

1/4 teaspoon turmeric

6 to 8 cups low-sodium chicken broth (more if needed)

1 1/2 cups grated Cheddar

Fresh cilantro, chopped, for serving

 

Preheat the oven to 375 degrees F.

Heat the oil in a large dutch oven and add the garlic and onions. Cook, 3 to 4 minutes. Reduce the heat to low and add the rice. Stir constantly, making sure the rice doesn't burn. Cook over low heat, about 3 minutes.

Next, add the whole tomatoes, diced tomatoes, cumin, salt, pepper, cayenne and turmeric. Stir to combine and let cook, about 2 minutes. Finally, add the chicken broth and stir the mixture together. Bring the mixture to a boil, and then reduce heat to low. Cover, and simmer until the rice is not quite done, 10 to 15 minutes.

Top with the cheese, and then bake with the lid off until the cheese is melted and the rice fully cooked, about 15 minutes. Serve with chopped cilantro. 

**Omit cheese for dairy free!

Creamy Cucumber Dip

16 ounces low-fat plain yogurt
1 cucumber peeled, and finely chopped (OR seeded and grated)
1 Tbsp fresh dill
1 Tbsp fresh lemon juice
2 garlic cloves, minced
Salt and pepper to taste

Line a colander with a cheese cloth and place over a bowl.  Add the yogurt.  Cover with plastic wrap.  Refrigerate and drain overnight. 

Place cucumber in a mesh strainer and drain for at least 1-2 hours. 

Mix yogurt, cucumber, dill, lemon juice, garlic, salt and pepper in a bowl.  Refrigerate for flavors to blend, about 2 or 3 hours. 

Charlie's first Birthday, Chocolate Buttermilk Cake and buttercream frosting

 I made this cake (and cupcakes) for Charlie's first Birthday!  It was so good and not too sweet!  The icing was really creamy too!  This might be our new traditional "Birthday Cake"!

2 1/4 cups all-purpose flour (sifted)
1 3/4 cups, plus 2 Tbsp
2/3 cup Crisco shortening
1 tsp salt
1 tsp baking soda
1 1/4 cup buttermilk
3 eggs
2 1/2 squares melted unsweetened chocolate

Mix together the first 6 ingredients, hear for 3 minutes.  Add eggs and chocolate.  Beat for 3 minutes. 
Bake at 350 in 2 greased 9-inch pans for 25-30 minutes. 

Buttercream Frosting
1 stick butter, softened
1 box xxx sugar
1/3 cup milk
1 tsp milk
1/2 tsp almond flavoring (optional)

Beat butter and 1 cup xxx sugar at low speed with mixer.  Add remaining sugar alternating with milk beating until blended.  Add extracts.  Beat on medium speed until spreadable. 

Sugar Cookies

Todd really likes these cookies!  They are thin and delicious!  You make the dough a day ahead of time!

2 sticks butter
1 cup sugar
1 cup brown sugar
2 1/2 cups sifted all-purpose flour
1 egg
2 tsp baking soda
2 tsp cream of tartar
2 tsp vanilla

Using an electric mixer, mix all ingredients in a large bowl (these cookies turn out so much better if all ingredients are room temperature).  Place dough in refrigerator overnight or for several hours. 

Pinch dough to form medium size balls (about 1/2-1 inch).  Roll balls in granulated sugar and place on a cookie sheet.  Bake for 10-15 minutes at 350.  Cool on wire racks.

Homemade Hot Chocolate

We love this recipe because it is fast, easy and very good!! Bailey likes to add some whipped cream and marshmallows on top!

2 Tbsp cocoa powder
2 Tbsp sugar
dash of salt
1 cup milk
1/4 tsp vanilla extract

Mix sugar and cocoa in a large coffee mug. 

Heat milk in the microwave for 1-1 1/2 minutes in a glass measuring cup. 

Gradually add hot milk to the cocoa mixture, stirring until blended.

Stir in vanilla.

Greek Lemon Chicken

Our new favorite soup!! The lemon  juice makes it extra delicious!! It is so easy.

4 chicken breasts, bone in and skin on
8-10 cups of water
8 ounces uncooked white or brown rice
2 eggs
2 lemons
salt and pepper to taste

*Options
8 oz frozen spinach, thawed and drained
2 cups chopped cooked carrots
1/4 cup chopped fresh parsley

In a large soup pot, cook chicken in water until the meat begins to fall off the bones (about 45 min to a hour). 

Skim the fat off the stock.  Remove the chicken from the pot and set aside to cool  Add rice to stock and cook for about 10 minutes.  Turn off heat.

In a medium bowl, beat 2 eggs with the juice of two lemons until foamy.  Whisk one cup stock slowly in the egg/lemon mixture.  Repeat with another cup of stock and pour mixture into soup. 

Take the chicken off the bone and add meat to soup.  Stir well, add salt and pepper to taste. 

Fun Lollipop Cookies

Bailey's request for the fourth of July party was "Lollipop cookies."  I had an extra funfetti box cake mix and some extra icing!  I think premade icing is one of my LEAST favorite things.. But when Bailey likes to cook all by herself it is perfect!  We added a tsp of almond extract and a tsp of vanilla extract (and a few drops of blue food coloring) it definitely helped!  These extremely easy lollipop cookies were a hit.

1 box funfetti cake mix
2 eggs
1/3 cup vegetable oil
1 can funfetti icing
1 tsp vanilla extract
1 tsp almond extract
sprinkles
paper straws, any color

Heat oven to 375°F. In large bowl, combine cake mix, oil and eggs; stir with spoon until thoroughly moistened. Shape dough into 1-inch balls; place 2 inches apart on ungreased cookie sheets. With bottom of glass dipped in flour, flatten to 1/4-inch thickness.

Cook for 6-8 minutes.  Cool for one minute and then insert straws into one side of the cookie (so it looks like a lollipop.  Let cookies sit for 5 minutes and move to a wire cooling rack. 

Spread frosting over warm cookies. Immediately sprinkle each with candy bits from frosting. Let frosting set before storing. Store in tightly covered container.

 

Herb Potato Salad

This recipe was really good!! I'm posting the real recipe instead of what I did... I didn't have any vinegar and I used a few different herbs (just because I had some leftover from our Greek chicken).  You can definitely substitute any fresh herbs you like.. I used parsley, rosemary and dill.  It was very good!  I love that it is not mayonnaise based!  Delicious!!  It looks really pretty too!

Ingredients

• 1 pound small white boiling potatoes
• 1 pound small red boiling potatoes
• 2 tablespoons good dry white wine
• 2 tablespoons chicken stock
• 3 tablespoons Champagne vinegar
• 1/2 teaspoon Dijon mustard
• 2 teaspoons kosher salt
• 3/4 teaspoon freshly ground black pepper
• 10 tablespoons good olive oil
• 1/4 cup minced scallions (white and green parts)
• 2 tablespoons minced fresh dill
• 2 tablespoons minced flat-leaf parsley
• 2 tablespoons julienned fresh basil leaves

Directions

Drop the white and red potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes, until they are just cooked through. Drain in a colander and place a towel over the potatoes to allow them to steam for 10 more minutes. As soon as you can handle them, cut in 1/2 (quarters if the potatoes are larger) and place in a medium bowl. Toss gently with the wine and chicken stock. Allow the liquids to soak into the warm potatoes before proceeding.
Combine the vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes. Add the scallions, dill, parsley, basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and toss. Serve warm or at room temperature.

Summer Fruit Salad

We made this yummy fruit salad for the fourth!  It was really good... I was trying to find a great fruit salad to take and all of the reviews on this one said "This fruit salad won't be around too long, it's always the first thing gone."  They sure were right!  This salad was delicious and we barely had any left!  **I tried the dressing by itself and I didn't love it, but once I tried it with the fruit it was perfect!

• 1 cup Sugar
• 1 cup Water
• Juice Of 1 Orange
• Zest Of 1 Orange
• 2 whole Vanilla Beans, Caviar Scraped Out (or 2 Teaspoons Vanilla Extract)
• 4 pints Strawberries, Hulled And Halved
• 2 pints Blueberries
• 2 cups Red Grapes, Halved
• 2 cups Green Grapes, Havled
• Mint Leaves

Preparation Instructions

Place the sugar, water, orange juice and orange zest into a small saucepan and stir to combine. Bring to a boil, then turn the heat to low and simmer for 15-20 to thicken slightly. Set aside to cool, then store in the fridge until cold.
Mix together all the fruit in a large bowl and pour the syrup over the top, tossing gently. Garnish with mint leaves and serve.

-The Pioneer Woman

Greek marinade

We made this for the Fourth of July! We made skewers of chicken and then put them on the grill! They were DELICIOUS!! Our whole family loved them! This marinade  would be great on beef as well!

Dairy-Free Baked Meatballs

These meatballs are really good!  Our family loves them.  The original recipe calls for 3/4 cup milk, but we replaced it with 3/4 cup hot water.  The hot water really keeps them moist.

1 1/2 pound lean ground beef or ground turkey
1 egg, beaten
2 garlic cloves minced
3/4 cups quick-cooking oats
3/4 cup hot water
1 tsp salt
1/2 tsp pepper
1 tsp basil
1 tsp parsley
1/2 tsp oregano
1 tsp paprika

Preheat oven to 400.

Combine all ingredients using your hands or a fork.  Shape into 1-inch balls.  Place on a lightly greased rack in a foil lined pan.

Bake for 25- 30 minutes. Serve with marinara sauce over spaghetti.

Lime and Cilantro Salmon

This marinade would also be great on Chicken, Shrimp or Tilapia!  Charlie and Bailey are Salmon lovers so we make it once a week.  I try a new recipe each week.  This one was my favorite!

1, 2 pound salmon
2 limes, juiced
1/2 cup Extra Virgin Olive Oil
1/2 cup cilantro, stems off, chopped
2 cloves garlic, grated
1 tsp salt
1/2 tsp pepper

Preheat oven to 400.

Add all ingredients together, whisking in the Olive Oil.  Place salmon in marinade and refrigerate for about 2 hours. 

On a large baking sheet, lined with non-stick aluminum foil place the 2 lb salmon filet.  Pour extra marinade on top!

Bake for 20-25 minutes.

**This is great served with mexican rice and beans.

Lemon and Garlic Salmon

I made this recipe up tonight.  It was a big hit!  Every one loved it.  Even Bailey ate 2 helpings!  We can't wait to make it again!

1 pound of salmon (3 filets)
3 garlic cloves, finely grated
1 lemon, juiced
1/2 cup Extra Virgin Olive Oil
1 tsp salt
1/2 tsp pepper

Preheat oven to 400. 

In a bowl add garlic and lemon juice.  Whisk in EVOO .  Add in salt and pepper.  Place salmon in marinade and refrigerate for about 2 hours.

In a 9x13 Pyrex dish add salmon and marinade (you might not need all of it). 

Bake for 15-20 minutes.

Parmesan Knots

These are cute little Italian biscuits!  They are so easy to make and taste wonderful!

1/2 cup vegetable oil
1/4 cup grated Parmesan cheese
1 tsp dried parsley flakes
1/2 tsp dried oregano
1 tsp garlic salt
3 cans (12 ounce) buttermilk biscuits

In a small bowl combine oil, cheese, parsley, oregano and garlic salt.  Set aside.

Cut each biscuit in half.  Roll each portion into a 6-inch rope and tie in a loose knot.  Place on greased baking sheets. 

Bake at 450 for 6-8 minutes or until golden brown.  Immediately brush with oil mixture. Then brush all knots a second time.  Serve warm.  Can freeze for 2 months. 

Makes 5 dozen. 

Chicken Parmesan

This recipe is perfect and not too heavy!  You can actually taste all of the ingredients, very fresh!  We all loved it!! Bailey loved helping too... She pounded the chicken and loved dredging it with flour.  It is a new favorite for sure.  I will throw out all of my other chicken parm recipes!

**Can be dairy free, just omit cheese

1/2 cup all-purpose flour

Kosher Salt and freshly ground black pepper

6 boneless, skinless chicken breasts, trimmed and pounded flat

1 pound wheat angel hair pasta

1/2 cup olive oil

4 cloves garlic, use microplane over pan

1 whole medium onion, chopped

3/4 cups chicken stock or white wine (I usually do wine)

24 ounces organic can crushed tomatoes

1 tablespoon sugar

1/4 cup chopped fresh parsley

1/2 cup mozzarella cheese (optional)

1/2 cup grated Parmesan cheese (optional)

Basil chiffonade, for serving

 

 

Mix the flour and salt together on a large plate. Dredge the flattened chicken breasts in the flour mixture. Set aside.

Heat the olive oil in a large skillet over medium heat. When the oil is hot, fry the chicken breasts until nice and golden brown on each side, 2 to 3 minutes per side. Remove the chicken breasts from the skillet and set aside.

Without cleaning the skillet, add the garlic and onions and gently stir for 2 minutes. Pour in the stock and scrape the bottom of the pan, getting all the flavorful bits off the bottom. Allow the stock to cook down until reduced by half, about 2 minutes.

Pour in the crushed tomatoes and stir to combine. Add the sugar and more salt and pepper to taste. Allow to cook for 30 minutes.

Toward the end of the cooking time, add the chopped parsley and give the sauce a final stir.

Carefully lay the chicken breasts on top of the sauce and completely cover them in the cheeses. Place the lid on the skillet and reduce the heat to low. Allow to simmer until the cheese is melted and the chicken is thoroughly heated. Add more cheese to taste.

While cheese is melted and chicken is finishing cooking.  Boil angel hair until al dente.

Place the cooked noodles on a plate and cover with the sauce. Place the chicken breasts on top and sprinkle with more parsley and the basil chiffonade. Serve immediately.

Dairy-Free Banana Bread

We made this bread especially for Charlie!  He loved it. However, right after he ate it his skin became very red and splotchy... Now we are wondering if he has an egg allergy as well.  Anyways, this bread is great..  So great that Bailey thinks she is eating cake!

3 ripe bananas
1 cup sugar
1/2 cup applesauce or cinnamon applesauce
2 eggs
1 tsp baking soda
1 TBSP baking powder
1 tsp salt
1 tsp vanilla extract
2 cups flour or whole wheat flour

Preheat oven to 350.

Place Bananas in a large bowl and mash with an electric mixer.  Stir in the sugar and let stand 15 minutes.  Add the applesauce and eggs and beat well. Beat in the baking soda, baking powder, salt and vanilla, then gradually beat in the flour, mixing thoroughly.

Pour into a 9x5inch loaf pan that has been coated with nonstick spray.

Bake for 45 minutes or until a toothpick inserted comes out clean.  Remove from oven and let stand on a wire rack 10 minutes before removing from the pan.  ( I usually put a plate on top of the bread while it is still in the pan and flip it over. It comes out perfect every time). 

Pasta Primavera

My family loved this healthy Pasta Primavera Recipe.  I adapted it from one of Giada's recipes.  I roasted the tomatoes and added different herbs.  We love it.  We will be making it again and again.  It takes a little time to prep all the veggies, but after that its a quick recipe (I posted a picture of what the veggies should look like).  Bailey and Todd aren't vegetbale lovers and they both really really liked it!

 

3 carrots, peeled and cut into thin strips

2 medium zucchini

2 yellow squash, cut into thin strips

1 yellow bell pepper, cut into thin strips

1 red bell pepper, cut into thin strips

2 cups cherry tomatoes

1/4 cup olive oil

Kosher salt and freshly ground black pepper

1 tsp each: basil, parsley, thyme, oregano

1 pound farfalle (bowtie pasta)

1/2 cup grated Parmesan (optional for dairy-free)

Preheat the oven to 450 degrees.

On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets.

Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 15-20 minutes total.

Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.

Toss the pasta with the vegetable mixtures in a large bowl to combine. Add a little pasta water and Parmesan cheese!  Season the pasta with salt and pepper, to taste.  Serve warm.

Lady Brownies

This is Paula Deen's brownie recipe!  We love it.  It is not as rich as the other brownie recipe I posted.  Maybe because they don't have butter?  We made them again tonight!

2 Cups Sugar
1 Cup Vegetable Oil
4 Large Eggs
6 tablespoons Cocoa
1 teaspoon Vanilla
1 1/2 Cups Self-Rising flour
1 Cup Chopped Pecans

In a large mixing bowl add sugar, oil, eggs, cocoa and vanilla.  Mix well.  Add flour and mix again. 

 

Bake 325 for 25 - 30 Minutes in greased 13 x 9 inch baking dish.

Bailey approved :)

Refreshing water

I love love love this water.

1 gallon pitcher of water
2 lemons, sliced
2 limes, sliced
1 cucumber, sliced
A bunch of fresh mint (1/2 cup)

To an empty pitcher add lemons, limes, cucumbers and fresh mint. Fill pitcher with water and stir!

Once pitcher runs out of water, you can fill it up with water again and again. Until fruits and veggies are pale and wilted.

Healthy Spinach Fettuccine

Todd loves fettuccine Alfredo, but finding a healthy recipe that actually taste good is hard to do!  I found this recipe from Cooking Light magazine and it did not disappoint!  It is our go to fettuccine Alfredo recipe!  We love it.  It has 12 fat grams per serving, compared to 30 fat grams.  We usually add grilled shrimp, grilled chicken or peas to this recipe!  This recipe is easy to make but isn't one you want to when you have a kid on your hip or are super busy.  You need in the kitchen and over the stove for about 15 straight minutes. (Things go smoother if you cook the bacon and defrost the spinach earlier in the day )

• 1 pound uncooked fettuccine
• 1 tablespoon butter
• 1 garlic clove, minced
• 1/4 cup (2 ounces) 1/3-less-fat cream cheese
• 3/4 cup fat-free, less-sodium chicken broth
• 3 tablespoons all-purpose flour
• 3/4 cup (3 ounces) grated fresh pecorino Romano cheese
• 3/4 cup half-and-half
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
• 10 center-cut bacon slices, cooked and crumbled (about 1 1/4 cups)
• Parsley sprigs (optional)

Preparation

1. Cook pasta according to package instructions, omitting salt and fat. Drain pasta, reserving 1/2 cup pasta water.
2. Melt butter in a large nonstick skillet over medium-high heat. Add garlic; sauté 30 seconds. Add reserved pasta water and cream cheese, stirring with a whisk until smooth.
3. Combine broth and flour in a small bowl, stirring with a whisk until smooth. Add flour mixture to pan, stirring with a whisk to combine; bring to a boil. Cook 2 minutes or until mixture thickens, stirring constantly. Remove from heat; add pecorino Romano, stirring until smooth. Add half-and-half, salt, and pepper. Stir in spinach. Combine cheese mixture and pasta in a large bowl, tossing to coat. Place about 1 cup pasta mixture in each of 8 bowls; top each serving with 2 1/2 tablespoons bacon. Garnish with parsley, if desired.

Sweet Potato Casserole

This is my Aunt Angie's recipe!  It is so so good.  In my recipe book it is under the category "Vegetable" but should probably be listed under dessert.  Every one always loves it!

3 cups sweet potatoes, mashed  (2 or 3 potatoes)
 1 cup sugar
2 eggs, beaten
1/2 cup milk
1/2 tsp salt
1 tsp vanilla
1/2 cup melted butter (1 stick)

Preheat the oven to 350.  Bake sweet potatoes until done (1-2 hours, depending on size).  When cut open and peel off skin.  Mash the sweet potatoes.

In a large mixing bowl add mashed sweet potatoes and all remaining ingredients. Pour into a greased 9x13 pyrex dish.

Topping:
1 cup butter, melted (2 sticks)
1 cup all purpose flour
2 cups brown sugar

Mix together and spread on top of sweet potato mixture.

Bake at 350 for a hour, or until bubbly around the edges.

Chicken Noodle Soup

I love the smell of this soup and it taste equally as good! Whenever someone is sick, I make it. Whenever its cold outside, I make it. I made it again tonight and Todd said it was his favorite soup that I make!

4 Chicken breast, bone in, skin on
5 carrots, peeled and diced
4 stalks of celery, diced
3 garlic cloves, grate on microplane
1 yellow onion, diced
1 TBSP fresh thyme
1/4 cup fresh parsley, chopped
1 tsp dried basil
1 TBSP Kosher salt
2 chicken bouillon cubes
2 bay leaves
egg noodles, wide

In a Dutch oven place 4 chicken breast and 4 to 5 quarts of water. Bring a boil and cook until tender (usually 35 minutes). While chicken is cooking, dice vegetables, and prep other ingredients.

Remove chicken breast from broth and add all ingredients except egg noodles. Stir and bring to a boil. Simmer on low for one to two hours.

Right before you serve, bring soup to a boil and add egg noodles. Cook 7 to 8 minutes. Serve. Don't forget to remove bay leaves.

Meatballs

I have a few healthy meatball recipes.  This is not one of them.  This is defintely a recipe you make and eat in moderation.  But it is very delicious and taste authentic.

1 pound ground beef

1/2 pound ground veal

1/2 pound ground pork

2 cloves garlic, minced

2 eggs

1 cup freshly grated Romano cheese

1 1/2 tablespoons chopped Italian flat leaf parsley

salt and ground black pepper to taste

2 cups italian style bread crumbs

1 1/2 cups lukewarm water

1 cup olive oil

 

Combine beef, veal, and pork in a large bowl. Add garlic, eggs, cheese, parsley, salt and pepper.

 

Blend bread crumbs into meat mixture. Slowly add the water 1/2 cup at a time. The mixture should be very moist but still hold its shape if rolled into meatballs. (I usually use about 1 1/4 cups of water). Shape into meatballs.

Heat olive oil in a large skillet. Fry meatballs in batches. When the meatball is very brown and slightly crisp remove from the heat and drain on a paper towel. (If your mixture is too wet, cover the meatballs while they are cooking so that they hold their shape better)

Add to marinara sauce and simmer for a while, usually a hour. 

Summer Pasta Salad

I make this every summer.  It taste like summer.  We LOVE it!  Fresh ingredients are the best. 

1 box angel hair, cooked and drained (any kind will do)
4 ripe tomatoes, diced (save juice)
1 lemon
1 TBSP kosher salt
3 cloves of garlic, minced
1 cup of basil, julienned
1 block of feta cheese, crumbled (omit for dairy-free)
1/4-1/2 cup Olive Oil

On a cutting board dice tomatoes.  Add 1 TBSP kosher salt to tomatoes.  Let sit for 1 hour. 

In a big mixing bowl add tomatoes with the juice from the cutting board.  Add the juice from one lemon, garlic and basil.  Stir gently.

Add noodles to big mixing bowl and gently coat all of the noodles.  Add Olive oil and coat pasta.  Add feta cheese and toss.  Garnish with basil.

Crock Pot Macaroni and Cheese

I have a lot of great macaroni and cheese recipes.  I like creamy ones and baked ones.  This is my favorite creamy crock pot version. 

2 cups uncooked elbow macaroni
4 TBSP butter, cut into pieces
2 1/2 cups grated sharp cheddar cheese
3 eggs, beaten
1/2 cup sour cream
1 (10 3/4 -ounce) can condensed cheddar cheese soup
1/2 tsp salt
1 cup whole milk
1/2 tsp dry mustard
1/2 tsp black pepper

Boil the Macaroni in a 2 quart saucepan in plenty of water until tender, 7 minutes. Drain.

In a medium sauce pan mix butter and cheese.  Stir until cheese melts.

In a slow cooker combine, cheese and butter mixture, eggs, sour cream, soup, salt, milk, mustard and pepper.  Stir well.

Add the macaroni and stir again.  Set the slow cooker on low and cook for 3 hours.  Stirring occasionally.

Todd's favorite pound cake

This is the one cake Todd will eat.  He is not a dessert eater and doesn't have a big sweet tooth, but he loves pound cake.  We make it for him pretty often.  It is usually his birthday cake!  Bailey loves it too!  Oh, and I can;t forget to mention that Scout absolutely loves this cake.

A few tricks to making this cake perfect.  Make sure ALL ingredients are room temperature and don't pack your flour.

2 sticks butter, softened
1/2 cup shortening
3 cups sugar
5 large eggs
1/2 tsp salt
1/2 tsp baking powder
3 cups all purpose flour
1 cup evaporated milk
1 tsp vanilla flavoring
1 tsp almond flavoring

Cream butter and shortening.  Add sugar, beat 5 minutes.  Add eggs one at a time, beating after each egg. 

Mix dry ingredients together and ad to batter alternately with milk, beginning and ending with flour.  Mix well and add in flavorings.

Pour into a greased and floured tube or bunt pan.  Drop cake pan on the counter a few times to make sure battle will settle.

Bake at 325 or 80 minutes.  We usually take ours out at 70 minutes. 

Beef Stroganoff

Our family loves this recipe.  Mushrooms would be great added to this.  I am the only one who like mushrooms, so we usually omit them. 

1 1/2 pounds top sirloin roast, trimmed
1 tsp kosher salt
1 tsp black pepper
2 TBSP butter
1 TBSP Olive oil
1 TBSP all purpose flour
1 cup beef broth
1 medium onion, quartered and sliced
3 TBSP sour cream, room temperature

Cut beef into narrow strips (2 in long and 1/2 in thick) Sprinkle meat with salt and pepper.

heat 1 TBSP of butter and 1 TBSP of olive oil in a small sauce pan over medium heat; quickly brown meat strips and onion on all sides.  Remove meat and set aside.

To the pan Melt 1 TBSP butter. Blend in flour; gradually stir in beef broth. Stir and cook until thickened.

Add meat and onion to beef sauce.  Cover and cook on low for 10 minutes.  Remove from heat and stir in sour cream and heat through but do not boil.  Serve over egg noodles or rice.

Orange Muffins

Bailey and I made these tonight! They were great, melted in our mouth. Bailey was eating so much of the batter we barely had enough to finish filling the muffin tins :)

2 Oranges
1 cup of butter, softened (2 sticks)
1 cup sugar
2 large eggs
2 cups all purpose flour
1 cup buttermilk
1 tsp baking soda
1 cup firmly packed brown sugar

Preheat the oven to 375 degrees F. Begin by grating the zest from the oranges.

Cream the butter and granulated sugar in a bowl with a mixer. Crack in the eggs and mix until well combined, about 4 minutes.

Sift the flour onto a sheet of wax paper. Add it to the bowl. Gently stir with the mixer using as few strokes as possible so the muffins aren't tough.

In a small measuring cup or bowl, combine the buttermilk and baking soda. Add the buttermilk mixture to the batter and mix until just combined. Add the orange zest and mix until just combined, being careful not to overmix.

Grease 36 mini-muffin cups and fill each two-thirds full with batter. I like to use a small cookie scoop to put the muffin batter in the tins. Bake for 12 to 17 minutes, until light brown. Watch to make sure they don't get too brown.

Now, while the muffins are baking, prepare the glaze: Juice the 2 oranges. Add the orange juice and brown sugar to a medium bowl and stir together until just combined, but don't worry about dissolving the brown sugar completely. You want the glaze to be grainy and textured.

As soon as the muffins are done, drizzle the glaze all over the top. Be sure to thoroughly coat each muffin.

Oven Fried Chicken

This satisfies our need for fried chicken!  You really can't tell it's baked!  One of Bailey's favorites.  We usually use chicken legs or chicken tenderloins. The chicken tenderloins only need 15 minutes per side.

1 cup fat-free buttermilk
5 or 6 drops hot sauce
1 cup cornflakes, crushed
6 TBSP all purpose flour
1/2 tsp salt
1/2 tsp black pepper
2 pounds chicken parts, skinned
olive oil pam spray

Preheat oven to 400.  Spray a large baking sheet with non-stick olive oil pam spray. 

In a large shallow bowl, combine the buttermilk and hot sauce. 

In a large Ziploc bag add the cornflakes, flour, salt and pepper. 

Dip the chicken in the buttermilk and then dredge in the flour mixture, coating completely.

Place chicken on baking sheet.  Spray chicken with olive oil pam or drizzle with olive oil.

Bake 30 minutes; turn the chicken over.  Bake until cooked through 15-20 min longer.

Strawberry Pretzel Salad

We love this fruity salad!  It taste more like a dessert.  Sometimes I add a few chocoalte shavings to the whipped topping!  Very good! 

 

2 cups crushed pretzels

3/4 cup melted butter

3 tablespoons sugar, plus 3/4 cup sugar

1 (8-ounce) package cream cheese

1 (8-ounce) container whipped topping

2 (3-ounce) packages strawberry gelatin dessert mix

2 cups boiling water

2 (10-ounce) packages frozen strawberries

1 (8-ounce) can crushed pineapple

Whipped topping or whipped cream, to garnish

 

Preheat oven to 400 degrees F.

For the crust, mix the pretzels, butter, and 3 tablespoons of sugar. Press this mixture into a 9 by 13-inch pan and bake for 7 minutes. Set aside and allow to cool.

In a mixing bowl, beat together the cream cheese and 3/4 cup of sugar. Fold in the whipped topping, and spread over the cooled crust. Refrigerate until well chilled.

In a small bowl, dissolve the gelatin in the boiling water, and allow to cool slightly. Add the strawberries and pineapple, and pour over the cream cheese mixture. Refrigerate until serving time.

To serve, cut slices and serve with a dollop of whipped topping.

Peanut Butter Frosting

This is perfect on chocolate cakes or cupcakes.  Like a giant reese cup!  To make it extra pretty add a few chopped peanuts on top!

1 cup Confectioners sugar
1 cup creamy peanut butter
5 TBSP unsalted butter
3/4 tsp vanilla extract
1/4 tsp salt
1/3 cup heavy cream

Place the sugar, peanut butter, vanilla, and salt into an electric mixer. Mix on medium-low speed until creamy.  Scrape down the sides and add the cream.  Beat on high until light and smooth. 

Birthday Icing

I love making the kids Birthday Cakes.  This is the white icing I use.  It taste like a bakery's icing.  So good and easy to dye with food coloring and easy to pipe on a cooled cake!

3/4 cup Crisco
1/4 cup water
1/8 tsp salt
1 tsp CLEAR imitation vanilla flavoring
1/8 tsp powdered butter flavoring (Molly McButter)
4 cups confectioners sugar

Place all ingredients in an electric mixer, start out slow then blend on medium to high speed! DONE.

Corn Bread

A recipe from the cookbook my mom made me, Nannie's Cornbread.  It is fluffy and yummy!

2 cups self rising flour, sifted
1 cup self rising white cornmeal
2 cups buttermilk
3 large eggs
1/2 cup butter, melted

Preheat oven to 400.  Add a 9 inch square baking pan.

In a large bowl combine flour and cornmeal.  Make a well (hole) in the center if of the flour mixture.

Whisk together Buttermilk, eggs and butter.  Add to dry ingredients and stir until moist.  Do not over mix!

Remove the baking pan from oven after 5 minutes and coat with cooking sprayImmediately add the cornbread to the hot and greased baking pan.

Bake for 25 minutes, until lightly browned. Cool in pan on a wire rack.

Winter Chili

I have so many different chili recipes. This is one that I have come up with my combining a few of my favorites! I put this on in the morning and let it cook all day! Serve with corn bread, cheese, sour cream and Frito's.

1 pound lean ground beef
1 pound lean ground Turkey
4 garlic cloves minced
1 medium size onion, chopped
1 large green pepper, diced
1 can black beans, drained
1 can kidney beans, drained
1 can pinto beans, drained
Tomato sauce, 24 oz (or puree 3-4 large tomatoes)
2 cans organic diced tomatoes
1 bottle of beer
1 (14 oz) can organic beef broth
1 (6 oz) can organic tomato paste
1 (4 oz) can chopped green chilies
1 TBSP Worcestershire sauce
3 heaping TBSP chili powder
1 TBSP ground cumin
1 tsp cayenne pepper
1 tsp paprika

Cook the ground beef and ground turkey together in a Dutch oven and drain and remove. Leave about a TBSP of excess drippings and add the garlic, onion and green pepper. Cook for 5 minutes over medium heat.

Add the meat back to the onion mixture. Add ALL other ingredients. Stir and bring to a boil. Reduce heat and Simmer for at least 3 to 4 hours, until it is has thickened.

Buttermilk Biscuits

Another recipe from, The Pioneer Woman.  Love these biscuits!  Ive tried so many biscuit recipes.  These remind me of Biscuitville's biscuits.  So you know Todd and Bailey approved! :)  A quick tip to flaky biscuits.. Make sure the butter is very cold.  I usually use my heart-shaped cookie cutter!  If you have self rising flour you can use that and omit the baking powder and baking soda.

4 cups all purpose flour
1 1/2 tsp salt
2 1/2 tsp baking soda
1 1/2 tsp baking powder
1/3 cup shortening
1/3 cup cold butter, cut into pieces
1 1/4 cups buttermilk

1. Preheat oven to 450.

2. In large bowl, combine all the dry ingredients and stir together. Add the shortening and cold butter pieces. With pastry blender, cut the shortening and butter into dry ingredients until it resembles coarse crumbs. Don't over mix.

3. Pour in the buttermilk and mix gently with fork until just combined. The biscuit dough will be sticky, not overly dry or crumbly.

4. Lightly flour a clean surface. Turn the dough out of the bowl and roll to a 1/2″ thickness. Cut rounds with a biscuit cutter and place them on a cookie sheet. Bake for 11-14 minutes until golden brown.

Mom's Tomato Pie

My mom is the best cook I know!  Everything she makes is great!  This is one of my favorite recipes. 

1 Pillsbury deep dish pie crust
3-4 medium tomatoes, sliced and drained on paper towels
4 cloves garlic, minced
1 1/2 cup mozzarella cheese
1/4 cup shredded Parmesan cheese
1 cup fresh basil, chopped
1/2 cup Olive Oil Mayo
Salt and Pepper to taste

Preheat oven to 350.

Lay out crust and sprinkle with flour, bake for 5-6 minutes. 

Sprinkle with 1/2 cup mozzarella cheese. Bake until cheese melts (around 3 minutes)

Place drained and sliced tomatoes on top of the cheese crust.

In a bowl combine basil and garlic.  Sprinkle over pie. 

Combine 1 cup mozzarella cheese, Parmesan cheese, mayo, salt and pepper in a bowl.  Spread or dollop over pie.

Bake for 35-45 minutes.  Don't let the crust burn. 

Baked Kale Chips

I love chips!  Salt is defintely my weekness, I can easily pass up sweets.  I make these whenever I am wanting chips.  They are fast, easy and healthy!  I use Kale that is already pre-packaged.  The kale has to be very dry in order for the chips to be crisp, so its much easier if its already been washed for you.

6 cups of kale 
1 TBSP Kosher salt
4 TBSP olive oil

Preheat oven to 300.

Place Kale in a large Ziploc bag.  Add olive oil and salt.  Shake until combined.

Place on a large baking sheet (with rimmed edges) and bake fro 20 minutes.

Garlic and Cheese Biscuits

Todd and Bailey's favorite easy cheese biscuit.  They taste so similar to Red Lobsters. 

2 cups buttermilk baking mix (I usually use heart smart Bisquick)
2/3 cup milk
1/2 cup shredded sharp cheddar cheese
1/4 cup melted butter
1/4 tsp garlic salt

Preheat oven to 450.

Combine buttermilk baking mix, milk and cheese in a medium size bowl until a soft dough forms. 

Drop dough by heaping tablespoons onto an ungreased cookie sheet lined with parchment paper.

Bake 8-10 minutes, until golden brown.  While they are baking mix together the melted butter and garlic salt.  Brush over warm biscuits before removing from cookie sheet.  Makes 10-12.

Summer Chicken Marinade

We love this!  Fresh citrus juice and Dijon mustard are the secret to this yummy marinade.  The original recipe calls for 1/2 cup brown sugar instead of 1/3 cup honey.  I just tried to make it healthier. 

1 lemon, juiced
1 lime, juiced
1 orange, juiced (optional)
1/3 cup honey
1 tsp kosher salt
1 tsp Dijon mustard

Reserve some liquid to use when grilling.  Marinate overnight (if you can) and grill.

Hot Fudge

Easy and Delicious!  Great for ice cream sundaes!

2 cups semi-sweet chocolate chips
1 cup of butter (2 sticks)
4 cups xxx sugar
2 2/3 cup evaporated milk
1 tsp vanilla extract

In a saucepan combine butter and chocolate chips over low heat. 

After its melted gradually add in sugar and milk.  Increase to a boil and boil for 8 minutes, stirring constantly.

Remove from heat and stir in vanilla. Serve warm.

Maw Maw's Vegetable Soup

This was my favorite recipe that my Maw Maw made!  I make it at least once a month, even in the summer! Every time I eat it I think of her :)

4 Chicken Breast, bone in and skin on
1 large onion, diced
2 cups frozen or fresh corn
3 baking potatoes, diced
3 carrots, peeled and diced
2 cup frozen peas
1 bag frozen or fresh okra
1 pound extra lean hamburger, cooked and drained (sometimes I don't add this)
2 cups frozen or fresh butter beans
2 (28-ounce) cans organic diced tomatoes
1 large can organic tomato paste
1 TBSP basil
2 tsp oregano
Salt and pepper to taste
1 TBSP chili powder
dash of celery salt

Cook chicken in water until tender.  Remove the chicken from the Broth.

To the Broth add all vegetables, hamburger meat and spices.  Shred chicken and add to soup.

Bring to a boil. Then reduce to a simmer and cook for at least a couple of hours.  I usually let it cook 3 to 4 hours.

Maw Maw's Banana Pudding

My Maw Maw made the best Banana Pudding.  When I was younger I hated bananas and still loved this recipe!  I love passing down recipes.  Bailey and Charlie will get to know a small piece about their great-grandmother through her recipes!

3 packages instant vanilla pudding
5 cups milk
1 (8-ounce) sour cream
1 (12-ounce) carton of frozen cool whip, thawed
4 bananas, sliced
2 boxes of Vanilla Wafers

Mix pudding, milk, sour cream and 1/2 container of the cool whip. 

Layer Vanilla Wafers, bananas, pudding.  REPEAT.  Top with remaining cool whip. 

Yummy Yeast Cinnamon Rolls

The first time I ever used yeast was for this recipe!  I knew it would be a little more work and had the potential not to rise, etc... BUT I am so so so glad I tried it!  And the dough is actually very easy to make!  This recipe came from, The Pioneer Woman.  It makes tons and tons of cinnamon rolls.  I cut the recipe in half and still freeze two pans!  The best way to freeze the rolls is to completely cook them and ice them, let them cool and then freeze.  Take one out and heat it up in the microwave :) These are by far the greatest cinnamon rolls!  I made them Christmas morning and they were a big hit!  They are also really fun to make.  Bailey really enjoyed watching the dough rise and adding the cinnamon and sugar. 

• 1 quart Whole Milk
• 1 cup Vegetable Oil
• 1 cup Sugar
• 2 packages Active Dry Yeast, 0.25 Ounce Packets
• 8 cups (Plus 1 Cup Extra, Separated) All-purpose Flour
• 1 teaspoon (heaping) Baking Powder
• 1 teaspoon (scant) Baking Soda
• 1 Tablespoon (heaping) Salt
• Plenty Of Melted Butter
• 2 cups Sugar
• Generous Sprinkling Of Cinnamon

FROSTING:

• 1 bag Powdered Sugar
• 2 teaspoons Vanilla Flavoring
• 1/2 cup Milk
• 1/4 cup Melted Butter
• 1/4 cup Brewed Coffee
• 1/8 teaspoon Salt

Preparation Instructions

For the dough, heat the milk, vegetable oil, and sugar in a medium saucepan over medium heat to just below a boil. Set aside and cool to warm. Sprinkle the yeast on top and let it sit on warm milk for 1 minute.

Add 8 cups of the flour. Stir until just combined, then cover with a clean kitchen towel, and set aside in a relatively warm place for 1 hour. After 1 hour, remove the towel and add the baking powder, baking soda, salt, and the remaining 1 cup flour. Stir thoroughly to combine. Use the dough right away, or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl. (Note: dough is easier to work with if it’s been chilled for at least an hour or so beforehand.  Overnight is better)

Preheat the oven to 375°F.

To assemble the rolls, remove half the dough from the pan/bowl. On a floured baking surface, roll the dough into a large rectangle, about 30 x 10 inches. The dough should be rolled very thin.

To make the filling, pour 3/4 cup to 1 cup of the melted butter over the surface of the dough. Use your fingers to spread the butter evenly. Generously sprinkle half of the ground cinnamon and 1 cup of the sugar over the butter. Don’t be afraid to drizzle on more butter or more sugar! Gooey is the goal.

Now, beginning at the end farthest from you, roll the rectangle tightly towards you. Use both hands and work slowly, being careful to keep the roll tight. Don’t worry if the filling oozes as you work; that just means the rolls are going to be divine. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. When you’re finished, you’ll wind up with one long buttery, cinnamony, sugary, gooey log.

Slip a cutting board underneath the roll and with a sharp knife, make 1/2-inch slices. One “log “will produce 20 to 25 rolls. Pour a couple of teaspoons of melted butter into disposable foil cake pans and swirl to coat. Place the sliced rolls in the pans, being careful not to overcrowd. (Each pan will hold 7 to 9 rolls.)

Repeat the rolling/sugar/butter process with the other half of the dough and more pans. Preheat the oven to 375°F. Cover all the pans with a kitchen towel and set aside to rise on the countertop for at least 20 minutes before baking. Remove the towel and bake for 15 to 18 minutes, until golden brown.

While the rolls are baking, make the icing: In a large bowl, whisk together the powdered sugar, milk, butter, coffee, and salt. Splash in the vanilla flavoring. Whisk until very smooth. Taste and add in more vanilla, sugar, butter, or other ingredients as needed until the icing reaches the desired consistency. The icing should be somewhat thick but still very pourable.

Remove pans from the oven. Immediately drizzle icing over the top. Be sure to get it all around the edges and over the top. As they sit, the rolls will absorb some of the icing’s moisture and flavor. They only get better with time.

Texas Sheet Cake

Best Chocolate Cake!! I even use this recipe for cupcakes and birthday cakes! This is one that you definitely have to try!! Bailey is so in love with this cake.

FOR THE CAKE:
2 cups Flour
2 cups Sugar
1/4 teaspoon Salt
4 Tablespoons (heaping) Cocoa
2 sticks Butter
1 cup Boiling Water
1/2 cup Buttermilk
2 whole Beaten Eggs
1 teaspoon Baking Soda
1 teaspoon Vanilla

FROSTING:
1-3/4 stick Butter
4 Tablespoons (heaping) Cocoa
6 Tablespoons Milk
1 teaspoon Vanilla
1 pound (minus 1/2 Cup) Powdered Sugar

Note: I use an 18x13 sheet cake pan. Somtimes a 9x13 pyrex dish and cook it a little longer.

In a mixing bowl, combine flour, sugar, and salt.

In a saucepan, melt butter. Add cocoa. Stir together.

Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.

In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.

While cake is baking, make the icing. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together and pour over warm cake.

 

Fricase de Pollo

One of my favorites! I would make it everyday if I could.  I craved this all of the time when I was pregnant, with each one of my pregnancies.  It is from my Paula Deen cookbook. 

4 boneless chicken breast halves
1 large tomato, diced
2 cloves garlic, minced
2 bay leaves
1 tsp dried oregano
1/4 tsp black pepper
1/2 cup white wine (I use chicken stock instead sometimes)
1 (8-ounce) can organic tomato sauce
1 medium onion, diced
12 pitted green olives (I always add extra)
1 TBSP capers
1 1/2 tsp olive oil
1 green bell pepper, sliced
salt to taste
1 (2-ounce) jar pimentos

Put all the ingredients except the pimentos in a dutch oven, over medium heat.  Bring to a boil.  (If you boil it on high you will loose too much of the liquid- it happened to me).  Reduce the heat and cook until the chicken is tender.  Stir in the pimentos.  Serve over brown rice. 

Monkey Bread

This is delicious and makes a beautiful presentation.  We make it a lot when we have guest over, for birthday's or Christmas morning!

1 tube pan
3 (8-ounce) cans buttermilk biscuits
1 cup sugar
2 tsp cinnamon
1/2 cup margarine
1 cup brown sugar
1/2 cups chopped pecans, optional

Cut each biscuit into fourths.

Shake biscuits in a bag with cinnamon and sugar.

Layer biscuits into greased tube pan (grease very well with butter).

Sprinkle with nuts.

Melt margarine and brown sugar and boil for about a minute and a half.

Pour over biscuits and bake for 35-40 minutes.

Let stand 10 minutes then put a plate over the bread and flip over. The monkey bread should come out easily.

Veggie Marinara

A really delicious sauce and a great way to make sure every one gets enough vegetables.  Todd had no clue carrots were added and Bailey loved it!

3 TBSP Olive Oil
1 onion, diced
4 cloves of garlic, minced
1 (28-oz can) organic diced tomatoes
2 whole tomatoes
2 cups baby carrots
1 small can organic tomato paste
2 TBSP Basil
1 TBSP Oregano
1 TBSP Parsley
Salt and Pepper to taste

To a Warm Saute pan, add olive oil onion and garlic.  Cook for about 2 minutes.  Be careful not to let garlic burn.

In a blender add diced tomatoes, 2 whole tomatoes and 2 cups of carrots. Blend until smooth. Add to saute pan.  Stir in Tomato paste and seasonings.

Bring sauce to a boil and then simmer for about a hour. 

Lemon Thyme and Garlic Chicken

I made this recipe up a couple of weeks ago by combining two different chicken recipes! It turned out really really good and our family loves it! It makes your house smell so good!

1/2 cup Olive Oil, divided
1 onion, sliced
sprigs of fresh thyme
1 whole chicken, cleaned and wings tucked
2 lemons, cut in half
2 heads of garlic, cut in half
kosher salt
black pepper


Preheat the oven to 350 degrees.

Clean out your chicken and pat dry with a paper towel, set aside.

In a 9x13 Pyrex dish add 1/4 cup of Olive Oil. Add sliced onion and a few sprigs of thyme on top of the olive oil.

To the chicken, cover with Olive oil (about 1/4 of a cup). Generously season the inside and outside with kosher salt and black pepper. Stuff the chicken with lemons, garlic and sprigs of thyme.

Bake uncovered for about 15 minutes a pound. Our 6-pound chicken took an hour and a half. **If you buy the Purdue oven ready chicken, it comes with the little thing that pops up when its all done, much easier! :)