Cinnamon Sugar Pull-Apart Bread

found this here http://annies-eats.net/2011/03/23/cinnamon-sugar-pull-apart-bread/

Yield: one 9 x 5" loaf


Ingredients:

For the dough:

2¾ cups all-purpose flour, plus more as needed

¼ cup granulated sugar

2¼ tsp. instant yeast

½ tsp. salt

4 tbsp. unsalted butter

1/3 cup whole milk

¼ cup water

1 tsp. vanilla extract

2 large eggs


For the filling:

4 tbsp. unsalted butter

1 cup sugar

2 tsp. ground cinnamon

½ tsp. freshly grated nutmeg


Directions:

To make the dough, combine the flour, sugar, yeast and salt in the bowl of a mixer fitted with a dough hook. Combine the butter and milk in a small saucepan and heat just until the butter is melted. Set aside and let cool briefly, until the mixture registers 115-125˚ F on an instant-read thermometer. Add the milk mixture, water, vanilla and eggs to the mixer bowl. Mix on low speed until a cohesive dough forms. Continue to knead until smooth and elastic, adding additional flour as needed 1 tablespoon at a time until the dough clears the sides of the bowl and is tacky but not sticky. Knead about 3-5 minutes. Transfer the dough to a lightly oiled bowl, turning once to coat, and cover. Let rise in a warm place until doubled in bulk, about 1 hour. (After the dough has doubled, it can be wrapped in plastic wrap and refrigerated overnight. Let stand at room temperature 30 minutes before proceeding.)


While the dough rises, add the butter to a small saucepan and melt until browned. Set aside. Combine the sugar, cinnamon and nutmeg in a small bowl and mix well.


Transfer the dough to a lightly floured work surface and gently deflate. Roll into a ball, cover with a clean towel and let rest for 5 minutes. Roll the dough out into an approximately 12 x 20-inch rectangle. Brush the dough with the browned butter. Sprinkle the cinnamon-sugar mixture over the dough in an even layer. (Yes, really, use all of it.)


Lightly grease a 9 x 5-inch loaf pan. Slice the dough vertically into 6 even strips. Stack the strips on top of each other and again cut again into 6 equal slices. Stack all the squares on top of each other and set into the prepared loaf pan. Cover loosely with a kitchen towel and let rise in a warm place, 30-45 minutes.


Preheat the oven to 350˚ F. Transfer the loaf to the oven and bake 30-35 minutes, until the top is golden brown. (If the top seems to be browning too quickly, cover loosely with foil at the end of baking.) Remove from the oven and let rest in the pan 20-30 minutes. Run a knife around the edges of the pan to loosen and carefully turn the loaf out, transferring to a serving plate. Serve warm.

Espresso Chocolate Chip Shortbread

found this here http://userealbutter.com


1 tbsp instant espresso powder (I like Medaglia D’Oro)
1 tbsp boiling water
8 oz. unsalted butter, room temperature
2/3 cup confectioners’ sugar
1/2 tsp vanilla extract
2 cups all-purpose flour
4 oz. bittersweet chocolate, finely chopped OR 3/4 cup store-bought mini chocolate chips
confectioners’ sugar, for dusting (optional)

Dissolve espresso powder in boiling water. Set aside to cool to tepid. Beat butter and confectioners’ sugar together on medium speed for about 3 minutes, until the mixture is very smooth. Beat in vanilla and espresso, then reduce mixer speed to low and add flour, mixing only until it disappears into the dough. Don’t work the dough much once the flour is incorporated. Fold in the chopped chocolate or chips with a sturdy rubber spatula. Using the spatula, transfer dough to a gallon-size zip-loc bag. Put bag on a flat surface, leaving the top open, and roll the dough into a 9 x 10 1/2 inch rectangle that’s 1/4 inch thick. As you roll, turn the bag occasionally and lift the plastic from the dough so it doesn’t cause creases. When you get the right size and thickness, seal the bag, pressing out as much air as possible, and refrigerate the dough for at least 2 hours, or for up to 2 days. Preheat the oven to 325°F. Put the plastic bag on a cutting board and slit it open. Turn the firm dough out onto the board (discard the bag) and, using a ruler as a guide and a sharp knife, cut the dough into 1 1/2-inch squares. Transfer the squares to the baking sheets and carefully prick each one twice with a fork, gently pushing the tines through the cookies until they hit the sheet (okay, I didn’t poke the cookies and they’re fine). Bake for 18 to 20 minutes, rotating the sheets from top to bottom and front to back at the midway point (I didn’t do that either – I bake one sheet at a time). The shortbreads will be very pale–they shouldn’t take on much color. Transfer the cookies to a rack. If you’d like, dust the cookies with confectioners’ sugar while they are still hot. Cool the cookies to room temperature before serving. Makes about 3 dozen.

What to do with left over pickle juice

1. Heat it up the pickle juice in a saucepan
stuff raw veggies (carrots, cauliflower, celery,green beans,asparagus etc) in the jar a sterilized jar pour the juice over everything and tighten the lid...in about a week, you got "magic" in the jar!!!!

2.Marinate chicken in it before grilling.

3.Add peeled boiled eggs to it for pickled eggs

4.Put sliced onions and let them marinade. Then use them on burgers and grilled food

5.Cut cucumbers in the shape of Vlasic pickles and marinate them!

Lemonade Dessert

found this at taste of home.com

Lemonade DessertHere's a tasty way to finish off your summer barbecue. Adults and kids will be standing in line for this easy-to-make treat.
12-15 Servings
Prep: 30 min. + freezing


Ingredients
1-1/2 cups all-purpose flour
3/4 cup packed brown sugar
3/4 cup cold butter, cubed
3/4 cup chopped pecans
1/2 gallon vanilla ice cream, softened
1 can (12 ounces) frozen pink lemonade concentrate, thawed
Directions
•In a small bowl, combine flour and brown sugar; cut in butter until
crumbly. Stir in pecans. Spread in a single layer into a greased
15-in. x 10-in. x 1-in. baking pan. Bake at 375° for 9-12
minutes or until golden brown, stirring once. Cool on a wire rack
for 10 minutes.

•In a large bowl, beat ice cream and lemonade until blended. Sprinkle
half of the crumbles into a greased 13-in. x 9-in. dish. Spread with
ice cream mixture; sprinkle with remaining crumbles. Cover and
freeze overnight. Remove from the freezer 15 minutes before serving.
Yield: 12-15 servings

Homemade Hummus and Bagel Chips

Humus ingredients:
15 ounce can of garbanzo beans, mostly drained
2 Tablespoons tahini or un-salted almond/cashew butter
½ teaspoon salt
Juice from ½ lemon
1 clove garlic, coarsely chopped
1 Tablespoon fresh dill, chopped
1 Tablespoon olive oil

Steps:
1.Put all of the humus ingredients into a blender or food processor. Add some of the liquid from the canned garbanzo beans. Blend together and chill in the refrigerator before packing for the beach.


Bagel chip ingredients:
3 bagels
1/4 cup olive oil
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon chili powder
2 teaspoons coarse sea salt
Gallon-sized zip-top plastic bag

Steps:
1.Slice each bagel crosswise into 4-6 slices.

2.Pour olive oil, onion, garlic, chili powder, and salt into the plastic bag.

3.Add bagel slices, zip the bag, and massage the bag, coating each bagel slice with oil. Bake at 325 degrees for 10 minutes. Flip. Bake 10 minutes more.

.

Cream Cheese Pound Cake

found this here!! http://elizabethsedibleexperience.blogspot.com/2009/03/cake-cravings.html

Yield
1 (10-inch) cake

Ingredients

1 1/2 cups butter, softened at room temp
1 (8-ounce) package cream cheese, softened at room temp
3 cups sugar
6 large eggs
3 cups all-purpose flour
1/8 teaspoon salt
1 tablespoon vanilla extract

Preparation

Beat butter and cream cheese at medium speed with an electric mixer until creamy (do not over beat);

gradually add sugar, beating well.

Add eggs, 1 at a time, beating until combined. Crack eggs into a bowl first before adding to the mixture to make sure you avoid shells in the cake mix.

Sift 3 cups of flour. Combine flour and salt; gradually add to butter mixture, beating at low speed just until blended after each addition. Stir in vanilla from the huge 1 liter Mexican vanilla bottle my mother in law shared with me.

Pour batter into a greased and floured 10-inch Bundt pan.
Smooth the top of the cake or bottom of the cake (depending how you look at it) with a spatula to even it out.

Bake at 300° for 1 hour and 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and let cool completely on wire rack. My pound cake had a crazy crusty layer on the bottom that I just peeled off. It was like candy, it was so sweet and cruchy but it wasn't pretty so I just threw it away.

Bubblegum and Bullfrogs Giveaway

Hi There...this isn't a recipe I wanted to let all my folloers know that Bubblegum and Bullfrogs (my new business) is giving away a monogramed totebag on facebook and if you refer someone and they win you win too!! So if you are a facebooker PLEASE click on the Bubblegum and Bullfrogs link on the right and signup for the giveaway...
and while you are there check out my photos of what I have to offer!!!
GREAT PRICES!! Thanks Bunches..

Lemon Pound Cake with Strawberries

Found this one here
www.clockworklemon.com


For cake

•1 cup cake flour (not self-rising)
•1/2 teaspoon baking powder
•1/4 teaspoon salt
•2 tablespoons freshly grated lemon zest
•1 stick (1/2 cup) unsalted butter, softened
•1 cup granulated sugar
•3 large eggs
•3/4 teaspoon vanilla
•2 tablespoons milk
•2 tablespoons fresh lemon juice

For glaze

•1/2 cup plus 1 tablespoon confectioners' sugar
•1/2 tablespoon fresh lemon juice
•1/2 tablespoon heavy cream
For the Strawberries•Two cups strawberries (or more if you want them)
•1/4 cup sugar (I used a bit less than this)
•Splash of Cointreau or Grand Marnier (optional)
Before you make the cake (preferrable the day before): Combine the strawberries, sugar, and Cointreau and let sit in the fridge until the strawberries have released their juices (3 hours to overnight)

1. Preheat oven to 325°F. Grease a loaf pan and sprinkle with flour

2. In a bowl whisk together flour, baking powder, salt, and zest. In another bowl with an electric mixer beat butter and sugar until light and fluffy. Beat in eggs, 1 at a time, beating well after each addition, and beat in vanilla. Beat in half of flour mixture. Beat in milk and lemon juice and beat in remaining flour mixture until just combined.

3. Spoon batter into pan, smoothing top, and bake in middle of oven 45 to 55 minutes (If the top of the cake seems to be browning too fast tent it with some foil) until golden brown on top and a tester comes out clean. Cool cake in pan on a rack 15 minutes and invert onto rack to cool completely.

4. In a small bowl whisk half of the confectioners's sugar, a little at a time, into lemon juice. Then whisk in the whipping cream and keep adding the powdered sugar until the glaze is smooth and thick.

When the cake has cooled completely drizzle it with the glaze and let it run down the sides. Serve with strawberries

Root Beer Sherbet

found this recipe here http://oneordinaryday.wordpress.com/2011/06/21/root-beer-sherbet/


2 12-oz. bottles of root beer (opened and left to sit and get a bit flat)

1/2 c. sweetened condensed milk

1 c. whole milk or half-and-half

Stir all ingredients together and allow the foam to settle a little. Pour into ice cream maker and churn for 25 minutes. Enjoy!

Tomato Basil Soup

found this here http://jennysteffens.blogspot.com/2011/01/recipes-tomato-basil-soup-best-grilled.html


3 cloves of garlic, minced
2 tablespoons of olive oil
2 - 14 oz. cans of crushed tomatoes
1 - 14 oz. can of whole tomatoes
2 cups of stock (chicken or vegetable)
1 tsp of sea salt
1 tsp of sugar
1/2 tsp of fresh ground black pepper
1/4 cup of heavy cream
3 tablespoons of fresh basil, julienned
parmesan cheese


In a saucepan, saute garlic in olive oil on medium heat for 1 minute - being careful not to burn the garlic. Add the crushed tomatoes. Add the whole tomatoes one at a time, squeezing them into the pan to break them up. Add the juice from the whole tomatoes, as well. Add chicken stock, salt, pepper and sugar. Cook the soup on medium at a simmer for 10 minutes.


To finish, reduce the heat to low and stir in heavy cream and basil. Serve topped with parmesan cheese or a grilled cheese sandwich

Squash Pickles

found this keeper here http://chickensintheroad.com/farm-bell-recipes/squash-pickles/
make 8-10 pints
Prep Time: 1 hour Cook Time: 30 minutes

Ingredients
2 dozen yellow crookneck squash (Any size will do, but smaller squash have less seeds.)
4 medium onions
6 sweet banana peppers, fresh. seeded and sliced thin

4 1/2 cups sugar
4 1/2 cups vinegar
4 teaspoons celery seeds
4 teaspoons pickling spice
2 squirts prepared yellow mustard (yes, hot dog mustard)

Directions
Slice squash, onions, and peppers into thin slices (do not peel squash). Place in large bowl, add 1/4 cup salt, cover with cold water. Let stand for one hour, use ice to keep cool or refrigerate. This step is VERY important – don’t skip it! After an hour or so, drain through a colander.

While vegetables are draining, combine the following in a pot large enough to hold the vegetables: sugar, vinegar, celery seed, pickling spice and mustard. Boil ingredients for three minutes, stirring occasionally, then add drained squash mixture. Simmer for three more minutes. Bring to a boil.

Pack in hot canning jars and fill to 1/2 inch of top of jar with juice. Process as for pickles. Makes 8-10 pints.

Mustard Chicken

"Chicken breasts coated with mustard and French fried onions, then baked. So simple, so 'magnifique'! You can vary the type of mustard to get different flavors. This goes great with rice or potatoes."


Original Recipe Yield 4 servings
Ingredients

4 skinless, boneless chicken breasts
1 cup prepared mustard
1 (6 ounce) can French-fried onions

Directions

Preheat oven to 375 degrees F (190 degrees C).

Place mustard in a shallow dish or bowl; place onions in a second shallow dish or bowl. Dredge chicken in mustard to coat both sides, then dredge in onions. Place coated chicken in a lightly greased 9x13 inch baking dish.

Bake at 375 degrees F (190 degrees C) for 50 to 60 minutes or until chicken is cooked through and juices run clear.

WW Broke Bean Stew

Ingredients:

1 Tbsp olive oil
1 large yellow or white onion, chopped
1 Tbsp chopped/minced garlic
1 tsp ground cumin
1 tsp chili powder
2 cans diced fire-roasted tomatoes (14.5oz)
3 cans (15.5 oz each) dark red kidney beans,
black bean, white beans; rinsed & drained
4 cups fat-free low sodium chicken broth
1/4 cup chopped cilantro
3 cups fresh baby spinach leaves


Instructions:

Heat olive oil over medium-high heat in 4-quart saucepan. Add onion and sauté about 5 minutes, until softened but not browned. Add garlic and cook 1 minute longer. Do not brown garlic.

Add spices and tomatoes and simmer about 5 minutes. Add 3 cups (2 cans) of beans and 2 ½ cups of broth and bring to a boil. Reduce to a simmer.

Place remaining beans and broth in bowl of food processor or in blender. Add cilantro and puree until smooth. Add mixture to stew. Add spinach and heat just until wilted. Stir well and serve hot.

Makes 10 Servings (1 Cup Per Serving)

Nutrition Facts:
Calories 164; Total Fat 2.1g; Sodium 780mg; Total Carb 28.7g;
Dietary Fiber 9.3g; Protein 8.2g; WW Points Plus 4

Crispy Potato Roast

found this recipe here http://fishfoodblog.com/2010/04/crispy-potato-roast/

Serves 8*

Ingredients:
3 tablespoons unsalted butter, melted
3 tablespoons extra-virgin olive oil
4 pounds russet potatoes, peeled
4 shallots, thickly sliced lengthwise
Coarse salt
1/2 to 1 teaspoon red-pepper flakes (optional)
8 sprigs thyme

Directions:
1. Preheat oven to 375 degrees. In a small bowl, combine butter and oil. Brush bottom of a round 9-inch baking dish with some butter mixture. With a sharp knife or mandoline, slice potatoes very thinly crosswise.

2. Arrange potato slices vertically in dish. Wedge shallots throughout. Sprinkle with salt and red-pepper flakes (if using); brush with remaining butter mixture. Bake 1 1/4 hours. Add thyme and bake until potatoes are cooked through with a crisp top, about 35 minutes more.

*Please note that the recipe in the photo is doubled.

Fruity Candy Popcorn {AKA Jello Popcorn}

found this recipe here http://www.ourbestbites.com/2009/12/fruity-candy-popcorn/


8 cups popped popcorn
1/4 C butter (that’s half a stick)
3 T light corn syrup (honey is a good substitute)
1/2 C sugar
1 3.5oz box jello, any flavor (not the sugar free kind)

Preheat oven to 300°F. Line a jelly roll pan with foil or parchment. If using foil, spray lightly with non-stick spray and set aside. Place popcorn in an extra large mixing bowl.

Place butter and syrup in a sauce pan on medium heat. Stir until butter is melted. Add sugar and Jello and stir to combine.



Increase heat and bring to a boil. Then reduce heat so it just simmers. Continue simmering for 5 minutes. You’ll start off with a mixture that’s sometimes thick (depending on the flavor, see note at end) and as it cooks the sugar will dissolve and it will become a little more liquid-ish.



After the sugar mixture simmers for 5 minutes, immediately pour over popcorn in bowl. Be careful, it’s super hot!! Mix right away and keep stirring so everything gets well coated. Spread mixture onto prepared pan and spread out evenly.



Pop in the oven and bake for about 10 minutes. I’ve noticed that some flavors of jello have more mix than others (kind of like my discovery about different brands/flavors of cake mix noted in this post). For example, the strawberry is usually much thicker than the lime. If you notice this, you might want to bake the mixture for a few minutes longer to make sure it gets cooked all the way.

Remove the pan from the oven and let cool to room temp. Then break into pieces and enjoy! You can certainly eat this un-baked as well and it’s just soft and gooey, but definitely bake it if you’re going to pack it up for giving, or serve it as party food so it will be light and crunchy.

Cinnamon Bear Popcorn

I need to try this for CHRISTmas....it would make great gifts!


2 cubes butter
1 1/2 cups sugar
1/2 cup karo syrup

cook to a boil, then turn down and cook 5 minutes more

Add:
1 tsp. vanilla
1 tsp. cinnamon flavoring
few drops red food coloring
4 cups mini marshmallows….stir till melted

Just before pouring over popcorn add 1 pkg cinnamon bears cut up with kitchen scissors…pour quickly over popcorn. I used air popped popcorn and it almost filled a large Tupperware bowl.

YUMMY, YUMMY, YUMMY

Kool-Aid Playdough

found this here!!
http://mygratitudeattitudes.blogspot.com/2010/07/kool-aid-playdough.html

1 cup flour
2 TBSP cream of tartar
1/4 cup salt
2 pkgs. of sugar free Kool-Aid (use the same flavor/color for each color you make)
1 cup water
1 TBSP oil
1. In a saucepan combine everything but the oil.
Stir well.
2. Stir in oil.
3.Move saucepan to stovetop and cook for 3-5 minutes on medium heat. Stir well the entire time.
4. When a soft ball starts to form, turn off the heat and remove the pan. The playdough will be HOT, so be careful.
5. Remove the ball of dough from the pan and let cool for a second.
6. Knead well until soft.
7. Store in an airtight container or a ziplock bag.

Graham Streusel Coffee Cake

1 1/2 cups graham cracker crumbs
3/4 cup packed brown sugar
3/4 cup chopped pecans
1 1/2 teaspoons ground cinnamon
2/3 cup butter or margarine, melted

1 package (18 1/2 ounces) yellow cake mix

1/2 cup confectioners' sugar
1 tablesoon milk

Combine the first five ingredients; set aside. Prepare cake mix according to package directions.
Pour half of the batter into a greased 13 x 9 baking pan. Sprinke with half of the graham cracker
mixture. Carefully spoon the remaining batter on top. Sprinkle with the remaining graham
cracker mixture. Bake at 350 for 40-45 minutes or until a toothpick inserted near the center
comes out clean. Cool on a wire rack. Combine confectioners' sugar and milk drizzle over cake.
Yield: 12 - 16 servings.

Slow Cooker Pierogie Casserole

Allrecipes.com
8 servings

Ingredients

3 tablespoons butter
1 head cabbage, chopped
1 onion, chopped
1 pound bacon
4 (16.9 ounce) packages frozen pierogies
3 tablespoons butter

Directions

Melt 3 tablespoons of butter in a large pot or Dutch oven over medium heat. Stir in the cabbage, onion, and garlic. Cook and stir until the cabbage is tender, about 20 minutes.

Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Cut the bacon into bite-sized pieces; set aside.

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the pierogies and return to a boil. Cook until the pierogies float to the top, about 5 minutes; drain.

Place the remaining 3 tablespoons of butter into a slow cooker. Gently combine the pierogies, cabbage, and bacon; and place into the slow cooker. Cook on Low for 3 hours before serving.

Key Lime Pie Ice Cream

can't wait to try this...heard it is the best!!!
Key Lime Pie Ice Cream

Ingredients
2 large eggs
1 1/4 cups white sugar
4 egg yolks
2 1/4 cups half-and-half cream
3/4 cup key lime juice

graham cracker crust mixture
2 sticks of butter
about 2 cups graham cracker crumbs
about 1 cup sugar
I did not measure, you want it to be wet, not a dry mixture. I put it in the fridge for it to harden. When ice cream is done, I rolled the mixture into strips and dropped it into ice cream machine a little at a time and turned machine back on, then add more. Just don't mix to long, you don't want the crumb mixture to break up

Directions
1.Whisk together the eggs, egg yolks, sugar, lime juice in a saucepan over medium heat until well-blended. Continuously stir the egg mixture with a wooden spoon until thickened, 7 to 8 minutes. The mixture should be thick enough to coat the back of the spoon. Remove from heat, and stir in the half and half until smooth. Strain the mixture through a fine sieve set over a clean bowl. Cover and chill the mixture in the refrigerator, stirring occasionally, until cool, about 1 hour.
2.Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.
This makes 1 quart