Bacon and Cheddar Scones

Found this recipe here....go check it out she has a great tutorial for this recipe
http://bunsinmyoven.com/2010/02/24/bacon-and-cheddar-scones/


•3 cups all-purpose flour
•1 tbsp baking powder
•1 tsp salt
•2 tsp ground black pepper
•1/2 cup chilled butter, cut into small cubes
•1 1/2 cups grated cheddar cheese
•4 green onions, thinly sliced
•10 slices bacon, cooked and crumbled
•3/4 to 1 1/2 cups buttermilk
•1 large egg
•2 tbsp water
Preheat oven to 400 degrees. Fit your mixer with the paddle attachment and add flour, baking powder, salt, and black pepper to the bowl. Mix on the low speed. Slowly add cubes of butter to the flour mixture and keep mixing until it is crumbly and your butter is in small pea sized pieces. Add the grated cheese and mix until blended in.

(If you don’t have a mixer just stir dry ingredients together and cut butter in with a pastry cutter or two knives and then stir in the cheese.)

Add the green onions, bacon, and 3/4 cup of buttermilk to the flour and cheese mixture. Mix by hand until all the ingredients are incorporated. Do not overwork the dough! If the dough is still to dry to hold together, add in more buttermilk 1 tablespoon at a time, until you can form the dough into a ball.

Turn the dough out onto a lightly floured surface and form it into a ball. Using a well floured rolling pin, flatten the dough into a circle about 8 inches wide (mine was closer to 10 inches) and 1/2 inch thick. Cut the dough into 8 to 10 equal wedges depending on the size of scone you want.

Whisk egg and water together and brush the tops of the scone with the egg wash. I sprinkled a bit of kosher salt on the tops because I’m wild and crazy, but the original recipe didn’t call for this.

Place scones on an ungreased cookie sheet and bake for 18-20 minutes or until they are golden brown and no longer sticky in the centers. Serve warm!

Cream Cheese Brownies

Take a box of brownie mix and mix according to directions and put in a 13 x 9 pan.

Then mix together n
8 oz pkg cream cheese (softened),
1/3 c. sugar,
1 egg,
1/2 tsp vanilla.

Dollop that on top of brownie mix and take a knife and swirl it thru the mix. Bake at 350 for about 35 min .

Sourdough Starter and Sourdough Bread Recipe (for bread machine)

I've always wanted to try making Sourdough bread.... found this recipe here think I'll give it a try! http://unsophisticook.com

Sourdough Starter Recipe

Ingredients:1 package active dry yeast
2 1/2 c. warm water (105-115 degrees)
2 c. all-purpose flour/span>
1 T. sugar or honey
{1} Gather your ingredients. You'll need yeast, flour, water, and either sugar or honey to feed the starter.
{2} Dissolve the yeast in 1/2 cup of the warm water.
{3} Whisk together the remaining warm water, flour, sugar or honey, and dissolved yeast mixture.
(4} Cover the sourdough starter with cheesecloth and let stand at room temperature for 5-10 days, stirring three times daily. The starter is ready for use when it smells fermented and the vigorous bubbling ceases.
When your sourdough starter is done fermenting, you may store it in the refrigerator in a covered plastic container.

Maintenance and Use of Sourdough Starter:

To use your starter, first stir it up. Then measure out the amount of cold starter that you need, and then let it stand at room temperature for 30 minutes before proceeding with your recipe.
Replenish your starter by adding 3/4 c. all-purpose flour, 3/4 c. water, and 1 t. sugar or honey to remaining starter. Let stand at room temperature for a day, and then you can cover and place it back in the refrigerator.
If you don't use your starter within 10 days, stir in an additional teaspoon of sugar or honey every 10 days to feed the yeast.



Bread Machine Sourdough Bread Recipe
Ingredients:3 1/2 c. flour
2 T. sugar
2 t. salt
2 1/4 t. active dry yeast
3/4 c. milk, warmed
1.5 T. butter, softened
1 c. sourdough starter
Directions:Add 1 cup flour, sugar, salt, and yeast to your bread pan. If your bread machine has a warming cycle, turn it off and start a basic bread cycle to stir these ingredients together. I use the dark crust setting for this recipe
Slowly add warm milk and softened butter to dry mixture while the bread machine is still stirring. Then do the same with the sourdough starter.
Add the remaining 2-1/2 cups of flour slowly to the wet mixture. It may seem like too much flour, as the dough will get very crumbly, but it will all get kneaded into the bread. I've found that it helps to press down on the dough as the machine is still kneading to get it to pick up all of the bits of dough.
Close the top of the bread machine and let it finish out its cycle. When the bread is done baking, remove it from the pan immediately and let it cool on a rack to prevent it from getting soggy.
Makes one 2-lb. sourdough loaf.

Toffee or Buttercrunch?Call them what you want Meltaways

found this recipe here... http://daydreamerdesserts.com/2011/01/toffee-or-buttercrunch-call-them-what-you-like-meltaways.html/ go check out hger blog!

2 1/4 cps all-purpose flour
1 cup ground almonds or almond meal
3/4 teaspoon baking powder
1/8 teaspoon fine sea salt
1 cup (2 sticks) unsalted butter, melted and cooled
1/2 cup confectioners’ sugar
1 1/2 teaspoons vanilla extract
1 teaspoon almond extract
1-8 ounce bag Hershey’s heath bits
1 1/2 cups confectioners’ sugar for dredging the cookies

Run the toffee bits through food processor until bits are about 1/3 their original size. In a medium bowl whisk together flour, ground almonds, baking powder, and salt.

In a large bowl stir together melted butter, confectioners’ sugar, and extracts. Add half of the flour mixture and the toffee bits, stir until incorporated. Add remaining flour and stir to incorporate.

Roll dough into 2 logs 2″ inches in diameter and wrap with plastic wrap, parchment or wax paper. Place logs in the refrigerator for 30-60 minutes.

Preheat oven to 350 degrees F.

Line 2 baking sheets with parchment paper or silicone mats.

Unwrap dough, cut into 1″ thick slices and place them on prepared baking sheets spaced 2″ apart. Bake for 15 minutes, or until tops are set.

Allow cookies to cool on baking sheet a minute or so before transferring them carefully to a cooling rack to cool 5 minutes.

Place confectioners’ sugar in a shallow bowl or plate. Carefully dredge cookies in confectioners’ sugar making sure they are completely covered.

Give the cookies a second coat of confectioners’ sugar 30 minutes after the first coating.

Forgotten Jambalaya Recipe

found this @ Taste of Home

11 ServingsPrep: 35 min. Cook: 4-1/4 hours

Ingredients

1 can (14-1/2 ounces) Hunt’s® Original Diced Tomatoes, undrained
1 can (14-1/2 ounces) beef or chicken broth
1 can (6 ounces) tomato paste
2 medium green peppers, chopped
1 medium onion, chopped
3 celery ribs, chopped
5 garlic cloves, minced
3 teaspoons dried parsley flakes
2 teaspoons dried basil
1-1/2 teaspoons dried oregano
1-1/4 teaspoons salt
1/2 teaspoon cayenne pepper
1/2 teaspoon hot pepper sauce
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 pound smoked sausage, halved and cut into 1/4-inch slices
1/2 pound uncooked medium shrimp, peeled and deveined
Hot cooked rice
Directions
•In a 5-qt. slow cooker, combine the tomatoes, broth and tomato paste.
Stir in the green peppers, onion, celery, garlic and seasonings.
Stir in chicken and sausage.

•Cover and cook on low for 4 hours or until chicken is tender. Stir in
shrimp. Cover and cook 15-30 minutes longer or until shrimp turn
pink. Serve with rice. Yield: 11 servings.

Soft Mall Pretzels

I found this recipe here and she has a wonderful tutorial to follow with pictures to go along with this recipe...!!! http://ucreatefoods.blogspot.com/2011/01/mall-pretzels.html

Soft Mall Pretzels
1 packet active dry yeast (I use Red Star Quick Rise)
1 1/2 C hot (110-120 degrees) water
2 T brown sugar
1 t salt
1 C bread flour (important for light texture)
3 C all-purpose flour 2 C warm water
2T baking soda
1/4 C melted butter

toppings
coarse salt
garlic salt, parmesan cheese
cinnamon, sugar


Place brown sugar, yeast, and salt in your KitchenAid bowl.


Add hot water, stir gently to dissolve.

Using the dough hook attachment, add flour, 1 cup at a time, until it’s all incorporated.

Knead another 8-10 minutes. Dough will be smooth and elastic, not tacky.

Remove dough from hook & mixer. Round dough into ball, lightly spray or grease mixing pan, and place dough back into the pan.

I like to wet a kitchen towel with very hot water and cover the dough with it. Let it rise for about an hour. I’ve let mine go for three hours before and it was fine.

Remove dough from the pan onto a clean, dry hard work surface.

Cut dough into twelve approximately equal pieces. I start by cutting it in half…

…then quarters, and then each quarter into three pieces.

The pieces end up being about a perfect handful for me.

Your perfect handfuls can help you roll your dough out,too. Take each of the little dough balls and roll them out into 3 foot ropes. You might have to let the dough rest for a few minutes to get it rolled out long enough. I usually roll out all twelve, setting each aside while I do the others, then go back and roll them briefly once more to get them just a little thinner.

To roll, start in the middle with your fingers spread apart, applying downward pressure, and “rock” your wrists outward while you roll the dough back and forth. This stretches the dough while rolling it (careful…don’t stretch it too quickly or it’ll break!), making a nice long rope.

Once you’ve got them all rolled out, spray two parchment- or silicone-lined cookie sheets. This is important…Don’t forget to line and spray them or your pretzels will stick!

I did one of each just to test the difference. There was no difference. They both browned beautifully on the bottom.

Dissolve 2 T baking soda in 2 C hot water, and stir to incorporate.

Give each rope a quick dip in the soda bath before rolling them into pretzelsStart with a U shape:

Then cross one end over the other:
Give it a twist:
Then bring the ends down to lay on top of the dough on the curve.

Since I had helpers, this simple rolling technique was not nearly exciting enough. The kids wanted to have some fun with designs, and I couldn’t see a good reason not to let them. These pretzels are really forgiving. Don’t worry about too much bulk causing them to not cook thoroughly. They will. One day when I have a little more time on my hands, I’ll have the kids help me roll out several small, short ropes and make letter shapes out of them.

Once you’ve got all your pretzels rolled (or twirled, bent, whatever…), let them rise for about 15-20 minutes, then bake them at 450 degrees for 8-10 minutes, or until they’re golden brown.

While the pretzels were baking, I threw together a couple of dipping sauces. I made one by cubing about 1 cup of Velveeta cheese and microwaving it with about 1 cup of salsa in about 1 minute intervals until I could stir it up into a creamy sauce. The other one I made with about 3 T of spicy brown mustard, about 1 T of honey, and about 1 tsp of cider vinegar. You can definitely modify these to your family’s flavor & texture preferences. We liked the spicy brown mustard sauce best. Next time, though, I want to try a sweet glaze or frosting to dip the cinnamon sugar ones in.

When the pretzels come out of the oven, brush them with melted butter and then sprinkle your topping(s) of choice on them.

We made traditional salted pretzels (just coarse salt on top of the butter), garlic & parmesan pretzels (sprinkle with garlic salt, then top with parmesan cheese), and cinnamon sugar pretzels (sprinkle on a dash of cinnamon followed by a generous coating of sugar). Next time, I’d like to try sprinkling some powdered ranch salad dressing mix to make the ranch pretzel.

For the record, they taste every bit as good as (Pretzelmaker/Pretzel Time/Aunt Annie)’s soft “mall pretzels”. So much so, that I may never have to set foot in the mall ever again.

Spaghetti Carbonara

Boil spaghetti noodles, with a little bit of olive oil & salt in the water. While the noodles are boiling crack one egg for every 2 oz of noodles (I do 8 eggs for the 16 oz box of noodles). Whisk these eggs, like you would to scramble the...m. Once the noodles are done, drain them and put them back in the pot (you can ...rinse the pot if you want). Turn the heat down to Med/High and add 1 and 1/2 TBSP of Olive oil (or butter if you rather). Add the eggs and stir. The noodles will cook the eggs through. I cheat a little and add the Oscar Meyer Bacon bits (one bag) and a teaspoon of already prepare garlic or shake some Garlic powder over it to taste. Then I SPP..Salt, Pepper, and Plate. Voila! Twenty minutes and Done! For more nutrition I drop in some peas once in a while, but then it isn't spaghetti carbonara anymore...LOL :)

I hope you all enjoy!!! It is always a hit, and easy to make for a small army!

Creamy Tomato Soup

found this one here...lots of great recipes here.. http://5dinners1hour.blogspot.com/

2- 14 oz cans chicken broth chicken broth
28 oz can crushed tomatoes
Salt & Pepper to taste
1 1/2 t dried basil
1 C. heavy cream


Mix first 4 ingredients in large container with lid. (if making ahead)


To cook:
Heat soup to a boil in saucepan over med/high heat. Stir in heavy cream and simmer 15 minutes. Puree soup in blender if desired or use a hand blender.

*

Asian Chicken Wings (from Ellie)

I got this recipe from a dear friend...they are a family favorite of theirs..


3 to 5 lbs chicken wings
1 stick butter
1 cup soy sauce (I use Kikkoman)
1 cup brown sugar
3/4 cup water
1/4 tsp dry mustard


Rinse wings in cold water to thaw and clean
Heat all the other ingredients until butter melts then pour into shallow pan.
Marinate wings in sauce for 2 hours.
Bake (chicken in sauce) in 375 oven for 1-1/2 hours.
Remove chicken from sauce – drain on paper towels

Note: I put in crock pot on low to keep warm

A 5# bag of wings with same amount of sauce works with 2 glass pans (9x13)

These are yummy! Enjoy!

Fluffy Fruit Dip

1 8oz Cream Cheese softened
1 7oz jar marshmallow cream
1/2 tsp sugar
1/2 tsp vanilla

Mix everything together and serve with your favorite fruit.

You can also put a twist on this and use strawberry cream cheese and fold in 1 cup cool whip(after everything is mixed together well)

Broccoli and Cauliflower Salad

Ingredients:
1 head cauliflower
1 bunch broccoli
1 small onion, sliced and separated(I prefer red onion and I dice it,amount is up to you)
1/2 cup mayonnaise
1/3 cup vegetable oil (I use olive oil)
1/3 cup vinegar
1/4 cup sugar
1/2 teaspoon salt
1/4 teaspoon pepper
2 slices bacon, cooked and crumbled
hand full of raisins
chopped nuts can be added or optional
Preparation:
Wash and trim broccoli and cauliflower. Break cauliflower and broccoli into florets. Combine remaining ingredients except bacon. Toss gently till well covered with the dressing mix and chill several hours or overnight Garnish with bacon.

The Kendall's French Dips

Hoagie rolls
butter
provolone cheese
deli roast beef (rare and thinly sliced)
Campbells canned AuJus (you can find it where the canned gravy is)
Quanites depend on how many sandwiches you're making!

Take a Hoagie roll slice it in half, spread some butter on it and toast it in the oven. Take it out and put a slice of provoline cheese on it. Then a take a can of Campbells Au Jus and bring it to a boil. When hot remove from the heat and put in thinly sliced Roast beef from the deli the more rare the better and just let it warm in the Aujus...DO NOT COOK!!! it will get tough...when the roast beef has warmed up put it on the Hoagie roll and serve with a side of Aujus...this is just a good as any French dip you can get in a restaurant!! YUMMY!!

Joel’s Salsa (not my Joel)

from Sing for your supper
http://www.singforyoursupperblog.com/2010/02/22/hubbys-salsa-and-my-guacamole/
1 can diced tomatoes
1 Jalapeno or Serrano chile, seeded and roughly chopped
1 handful chopped cilantro (however much you prefer- we like lots!)
juice of 1 or 2 limes, depending on how juicy they are
half an onion, roughly chopped
1 small garlic clove, roughly chopped
salt to taste (start with a teaspoon and go from there)
Tony Chacherie’s Cajun Seasoning, to taste (just a little)
1/2 teaspoon Cumin

Put all ingredients in the bowl of a food processor and pulse until everything is well mixed. Taste for seasoning and add extra seasoning or lime juice as needed. Refrigerate for at least 2-3 hours; overnight is best.

*This tastes fantastic with a couple of Chipotle Chilis in Adobo thrown in instead of the fresh Jalapeno – it adds a great smokey flavor!

Pulled Pork Tacos

and yet another one from Sing for your supper
http://www.singforyoursupperblog.com/2010/02/22/the-best-darn-tacos/
1 teaspoon dried oregano
1 teaspoon chili powder
1 teaspoon cumin
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 pork loin (about 1 1/2 pounds), cut into big chunks
1 small onion, peeled and quartered
2 cloves garlic, smashed
1 cup chicken stock
1 tablespoon tomato paste
1 tablespoon honey
dash liquid smoke
1 orange, halved and juiced
1 lime, halved and juiced
1 package corn tortillas, warmed

Preheat the oven to 325 degrees.
Mix the oregano, chili powder, cumin, salt and pepper together in a small bowl.
Season the cubed pork chunks with the spice mixture and put into a large Dutch oven. Add the onion, garlic, chicken stock, the tomato paste, honey, liquid smoke, orange and lime juice, and the juiced orange and lime halves. Stir together with a wooden spoon. Put the pot on medium heat and bring the mixture to a simmer. Transfer to the oven and cook, covered, until the pork is tender and easily shreds, about 1 hour and 45 minutes.

Remove the meat from the Dutch oven to a cutting board. Set the Dutch oven over medium heat and reduce the liquid until it becomes slightly syrupy, about 10 minutes. Meanwhile, shred the meat and add to a bowl. Drizzle the reduced cooking liquid into the pork and toss. Serve with tortillas.
*Garnish with shredded cheese, sour cream, lettuce, and cilantro

Don’t even think about serving these without some homemade salsa and guacamole!

Knock-Your-Socks-Off Chicken Enchiladas

another one from Sing for your supper
http://www.singforyoursupperblog.com/2010/03/14/knock-your-socks-off-chicken-enchiladas/

4 boneless chicken breasts, cooked and shredded (I cooked mine in the crackpot for about 5 hours)
3 large cloves of garlic, minced
1 Jalapeno, seeded, minced
2 Tbsp butter
2 Tbsp all-purpose flour
2 cups chicken broth
2 cups sour cream (I used reduced-fat and it was still insanely good)
16 oz jar Medium Salsa Verde
1 & 1/2 tsp cumin
1/4 tsp cayenne
1/2 tsp salt
1/4 tsp white pepper
1/2 tsp garlic powder
1/4 cup cilantro, chopped
12 flour tortillas, small fajita size
1 cup shredded sharp cheddar
1 cup shredded Monterrey Jack
1/2 medium onion, diced

Preheat the oven to 350. Melt butter over medium-high heat. Saute onions and Jalapenos until soft and then add the garlic, cooking for 1 minute. Stir in the flour and let cook 1-2 minutes. Whisk in the chicken broth until smooth and let cook until bubbly. Stir in the sour cream, salsa, cumin, cayenne, salt, pepper, garlic powder and cilantro until the sauce is smooth. Remove from heat.

Spray/grease a 9×13 baking dish. Add 1 cup of sauce to the bottom of the pan. Add chicken and cheese to the center of each tortilla and roll, placing seam-side down in the dish. Pour the sauce over the enchiladas, top with leftover cheese, and bake at 350 for 25 minutes or until top is brown and bubbling.

Yields: 12-15 enchiladas

Mexican Casserole

found this one here...go check out her other recipes http://www.singforyoursupperblog.com/2010/09/13/easy-mexican-casserole/

Mexican Casserole

1 pound lean ground beef
1 can Ranch Style beans
1 10-12 ounce bag tortilla chips, crushed
1 can Ro-tel tomatoes
1 small onion, chopped
2 cups shredded cheddar cheese, divided
1 package taco seasoning
1 can cream of chicken soup
1/2 cup water
sour cream and salsa for serving

Preheat oven to 325 degrees. In a large skillet, brown meat and drain off fat. Stir in beans, tomatoes, onion, taco seasoning, soup and water. Simmer over medium-low heat until everything is well combined and heated through.

Grease a 9×13 casserole dish. Put down a layer of crushed tortilla chips, followed by a layer of the meat/bean mixture, then half of the cheddar cheese. Repeat layers. Cover with foil and bake for 20-30 minutes, or until bubbly.
Let sit for 5-10 minutes before serving. Top with sour cream and salsa. Enjoy!

Potatoes Anna

6 russet potatoes, peeled
6 tbsp unsalted butter, melted
salt and pepper

Preheat oven to 450.* Using a mandolin or chef's knife, slice potatoes as thinly as possible; less than 1/4" thick.

Brush a 10" cast iron skillet with 1 or 2 tbsp butter to lightly coat.

Starting in center of pan, arrange potato slices, overlapping slightly in a circular pattern. Brush potatoes with 1/3 of the remaining butter; season well with salt and pepper. Repeat to make two more layers with remaining potatoes and butter, seasoning each layer.

Place over high heat until butter in pan sizzles, 2-4 minutes. Transfer to oven, bake until potatoes are tender, 1 hour.

To make ahead, let the dish cool completely and refrigerate up to 8 hours, loosely covered with foil. Reheat at 350 to serve.

When ready to serve, run a small spatula around edge of pan; slide a large spatula underneath potatoes to loosen. Carefully invert onto a plate and cut into wedges.

Boston Brown Bread

from COOKS.COM

1 (15 oz.) box raisins
2 tsp. baking soda
2 tsp. butter
Pour 2 cups boiling water over and Let stand 3 or 4 hours or overnight

Mix
2 cups sugar
4 cups flour
1 teaspoon salt
1 teaspoon vanilla
1 teaspoon cinnamon
2 eggs, beaten
walnuts (optional)

add raisin mixture (liquid and all) and mix thoroughly

divide equally into 6 #2 cans (green bean can size). Bake about 55 or 60 minutes in 350 degree oven. Remove from cans. Good spread with Cream Cheese

Cheesy Mashed Potato Casserole

I found this here http://www.copykat.com/2010/12/24/cheesy-mashed-potato-casserole/

Yield: 8 servings.
Instant Mashed Potatoes – prepared according to package directions for 8 servings
3/4 cup sour cream
1 teaspoon dried chives
1 teaspoon dried parsley
1/2 teaspoon black pepper
1 cup French’s Fried Onion Rings
3/4 cup shredded cheddar cheese
Preheat oven to 350 degrees. Prepare instant mashed potatoes according to the package directions. Add sour cream, chives, parsley, and pepper to mashed potatoes. Place mashed potatoes in a 1 1/2 quart casserole dish. Top mashed potatoes with cheddar cheese, and sprinkle the French’s Onion Rings around the edge of the casserole. Bake for about 20 minutes or until cheese melts.

This dish can be made ahead and then reheat later. If you are going to reheat this dish later, add the shredded cheese, but wait to top with the French Fried Onion Rings until you are ready to reheat this dish.

Chicken Ball

Chicken Ball

1 can chicken (I chop mine up)
1 pkg dry ranch dip, do not prepare
1 pkg cream cheese softened
chopped nuts, I use pecans

Mix Chicken, ranch and cream cheese
roll in nuts
serve with crackers (I like wheat thins) .