Saturday, September 17, 2011
1 ½ c. flour
1 Tbsp sugar
½ tsp baking powder
½ tsp salt
2 c. warm milk
½ tsp vanilla
2 Tbsp melted butter
Mix all ingredients together. Pour a small amount on a hot skillet and swirl it around to thin it out. Cook until nearly golden and then flip
2 tablespoons butter
3 slices hearty or artisan bread, cut into 1/2-inch cubes, about 4 cups total (or skip butter and bread and buy premade croutons)
12 slices bacon, chopped
1 onion, finely chopped
2 garlic cloves, finely minced
Salt and pepper
1 pound radiatore pasta (or other small pasta shape)
1 pint cherry tomatoes, halved
1 (6 ounce) bag baby spinach
1 cup grated parmesan cheese
Bring 4 quarts of water to a boil in a large pot. While the water comes to a boil, melt the butter in a large nonstick skillet over medium heat. Add the bread cubes and cook, stirring frequently, until golden brown, 6 to 8 minutes. Transfer to a bowl and wipe out the skillet.
Cook the chopped bacon in the empty skillet over medium-high heat until crisp, about 5 minutes. Transfer the bacon to a paper towel-lined plate and leave a small amount of the bacon fat in the skillet (about 2 teaspoons). Cook the onion in the bacon fat until softened, about 5 minutes. Add the garlic and 1/2 teaspoon pepper and cook until fragrant, about 30 seconds.
While the onion softens in the skillet, add 1 tablespoon salt to the boiling water then stir in the pasta. Cook until just tender (al dente). Reserve 1 1/2 cups of the pasta water by ladling it into a bowl before draining the pasta. Drain the pasta and return it to the pot. Stir in the tomatoes, spinach, Parmesan, bacon and onion mixture, and 1 cup reserved pasta water. Stir quickly and completely so the cheese doesn't melt in large clumps. Add additional water as needed. Season with salt and pepper to taste. Ladle pasta onto plates or bowls and top with croutons. Serve immediately.
3/4 cup bread crumbs
2 T. butter, melted
1 bunch broccoli, cut and trimmed and steamed
2-3 cups chopped fresh spinach
1 lb. whole wheat penne
1 -2 T. olive oil
1 onion, chopped
2 T. minced garlic
1/2 tsp Thyme
1 tsp basil
1/4 cup flour
2 cups chicken broth
1 cup cream or fat free half and half
1 tsp salt
1/2 tsp pepper
2 chicken breast, trimmed and cut into bite size pieces
4 oz. smoked or plain mozzarella cheese,shredded
8 oz chopped sun dried tomatoes
In a small bowl combine the bread crumbs and butter and set aside. Preheat oven to 400 Degrees. In a large pot, bring water to a boil and cook pasta to al dente. Drain the pasta. In the same pot, pour in the olive oil and warm over medium high heat. Add the chicken, onions and garlic and cook till chicken no longer pink. Add in the sun dried tomatoes, thyme, basil, salt and pepper. Stir in the flour and cook until golden, about 1 minute. Whisk in the broth and cream and bring to a simmer and cook until thickened about 6-7 minutes. Add in the spinach and cook until wilted mix the sauce with the pasta, steamed broccoli, and mozzarella cheese. Pour into a greased 9x13 pan. Sprinkle with the bread crumbs. Bake until bubbly and crumbs are lightly browned About 20 minutes.
1/4 cup sugar
1/4 tsp salt
1/4 c. butter~melted
2 T. yeast~I used instant if you do you mix the yeast with the flour before mixing with rest of ingredients
1 1/2 tsp vanilla
2 cups warm water
If using regular yeaast mix the above ingredients and let set until bubbly(about 10 minutes) If using instant yeast~mix the yeast with 1 cup flour and set aside. Place the above ingredients in your mixer and mix well. Add:
1/2 cup sugar
1 cup flour with yeast in it
Plus 5 cups more flour
Mix until well combined and mixture is a soft dough. Place dough in a lightly oiled bowl, cover and let raise 1 hour or until double in size. While dough is raising, melt 1 stick of butter in a saucepan then add 2 cups brown sugar to the butter and cook a couple of minutes until mixture is thick. Punch down and roll out into a rectangle. Spread the butter sugar mixture over the rolled out dough and spread evenly. Sprinkle with Cinnamon. Roll up the dough. Cut in even 1-2 inch rounds. Place in a greased pan~cookie sheet or 9x13 pan~so they are fairly close to each other. Cover and let raise until double in size~about 30 minutes. Bake in a 350 degree oven for 20 minutes or until golden brown
Frost them with cream cheese frosting:
2-8 oz each of cream cheese, softened
1 stick butter
2-4 cups powdered sugar
1 tsp vanilla or lemon extract(my mom likes the lemon but I like vanilla)
Cream the butter and cream cheese together until well combined. Add the sugar~I usually use 2-3 cups sugar because I like strong cream cheese flavor but if you don't then use the 4 cups of sugar. Add the vanilla. and frost your cinnamon rolls
- 1 box (18.5 Ounce) German Chocolate Cake Mix (I Used Duncan Hines)
- 1 cup Finely Chopped Pecans
- ⅓ cups Evaporated Milk
- ½ cups Evaporated Milk (additional)
- ½ cups Butter, Melted
- 60 whole Caramels, Unwrapped
- ⅓ cups Semi-Sweet Chocolate Chips
- ¼ cups Powdered Sugar
Preheat oven to 350 degrees.
In a large bowl, mix together cake mix, chopped pecans, 1/3 cup evaporated milk, and melted butter. Stir together until totally combined. Mixture will be very thick.
Press half the mixture into a well-greased 9 x 9 inch square baking pan. Bake for 8 to 10 minutes. Remove pan from oven and set aside.
In a double boiler (or a heatproof bowl set over a saucepan of boiling water) melt caramels with additional 1/2 cup evaporated milk. When melted and combined, pour over brownie base. Sprinkle chocolate chips as evenly as you can over the caramel.
Turn out remaining brownie dough on work surface. Use your hands to press it into a large square a little smaller than the pan. Use a spatula to remove it from the surface, then set it on top of the caramel and chocolate chips.
Bake for 20 to 25 minutes. Remove from pan and allow to cool to room temperature, then cover and refrigerate for several hours. When ready to serve, generously sift powdered sugar over the surface of the brownies.