Category: RECIPES

Needing to Knead is almost here…

Have you heard about the Need to Knead Bread Roundup? I wanted to do a bread round up and Joy at Joy of Desserts, another Scrumptious Sunday offered to make this great button and co-host this bread Roundup on October 15th along with the help of Barbara at Candy Hearts and Paper Flowers who has so generously offered to be our Mr. Linky person. We will roundup all types of bread recipes. We already have a number of people signed up and it promises to be great. You are all invited to participate. We would love it if you would join us, and we would love it if you would help us spread the word by putting this button in your sidebars or even writing a short post about the roundup.

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Cream of Mushroom Soup or chicken mushroom or ham mushroom or …

8 + 4 tablespoons butter
8 tablespoons flour
1 cup milk
2 cups heavy whipping cream
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon white pepper
1 box sliced mushrooms
1/2 cup chopped celery
1 large onion, chopped
1 cup sliced carrots
2 cups chicken or ham stock*
1 cup chopped chicken or ham* (optional)

In the bottom of a stock pot melt the 4 tablespoons of butter. Saute’ the mushrooms, celery, onion and carrots until tender. Add the 2 cups of stock and simmer for 30-45 minutes. Salt, pepper and paprika to taste.

In a saucepan melt the 8 tablespoons of butter. Add the flour and stir until well mixed and golden. Add milk and whipping cream slowly and alternately, stirring until smooth. Simmer over low heat until desired consistency. Add to mushroom mixture and simmer another 30 minutes.

*When using ham I like to use a Honey Baked Ham Bone to make my stock and I usually get more than a cup of ham pieces from it.

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Weekend Chocolate Attack ~ Just Stirrin' Something Up ~ Chocolate Peanut Butter Cup Clusters

CHOCOLATE PEANUT BUTTER CUP CLUSTERS

1 sheet puff pastry
1-2 tablespoons butter, softened
2 tablespoons sugar
1/2-1 teaspoon cinnamon
12 teaspoons creamy peanut butter
1 cup milk chocolate chips
1/2 cup golden raisins
1 cup mini marshmallows

Thaw pastry sheet for 40 minutes.
Pre-heat oven to 400 degrees.
Combine sugar and cinnamon.
Unfold pastry sheet onto lightly floured surface.
LIGHTLY spread butter across entire sheet.
Sprinkle with cinnamon sugar.
Cut into 12-3 inch squares.
Press 1 piece into each muffin cup.
Place 1 teaspoon of peanut butter in center.
Top with a chocolate pieces, raisins and 3-4 marshmallows.
Bake 12 minutes or until golden.
Cool in pan on wire rack for 10 minutes.
Remove from pan and cool another 10 minutes.

BEFORE AFTER

Hubby gave them 2 thumbs up!! I think next time I’ll spread the peanut butter out a little more.
OPTIONAL: bits of peanuts, craisins, etc… or whatever else you may like!
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Pomodori Sherried Chicken Florentine with Angel Hair Pasta

Pomodori Sherried Chicken Florentine with Angel Hair Pasta

3 boneless, skinless chicken breasts, cut into bite sized pieces
1 box chopped spinach, thawed and drained well
3 tablespoons sun-dried tomato pesto
1 can petite cut diced tomatoes, drained
2 cloves garlic or 2 teaspoons minced jar garlic
1 large bunch chopped green onion
2 + 2 tablespoon olive oil
1 cup cream sherry
1 cup sauce
1 cup +/- mozzarella cheese

  • Whisk sun-dried tomato pesto into 2 tablespoons olive oil, mixing together well. Add spinach and tomatoes. Set Aside.
  • In a large skillet heat 2 tablespoons olive oil to a medium high heat.
  • Add the chicken pieces and saute’ well.
  • Add garlic and onions and continue sauteing about 5 minutes.
  • Add sherry and basil. Lower heat and cook until a thick glaze sauce forms.
  • Toss with prepared pasta and spinach mixture.
  • Toss with sauce, top with mozzarella cheese and bake 30 minutes at 350 degrees.
I do the memes: Menu Plan Monday hosted by Laura at I’m an Organizing Junkie, Favorite Ingredient Friday hosted by Kathryn at Overwhelmed with Joy, Freezer Food Friday hosted by MJ at mjpuzzlemom, Scrumptious Sunday hosted by Meredith at Mercedes Rocks, Tasty Thursday hosted by Pumpkin Patch, Watchin’ What We Eat hosted by Lorie at Honey I Shrank Myself and Slow Cooking Thursday hosted by Sandra at Diary of a Stay at Home Mom. Doing them all make great additions to help keeping me on track and finding so new recipes!

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Honey Banana Whole Wheat Bread


Honey Banana Whole Wheat Bread
1 1/2 pound loaf

1/2 cup 1% milk, room temperature
1 tablespoons butter, cut into chunks
3 tablespoons honey
1 egg, room temperature
1/2 teaspoon vanilla
1/2 teaspoon salt
1 cups whole wheat flour
1 1/4 cup bread flour
1 medium banana sliced
1 1/2 teaspoon active dry yeast

The beauty of bread machines is that they always want the same layering.
Liquids
Butter chunks, vanilla, egg & honey
Flour & Sugar
Yeast
The key to any good bread is using quality fresh ingredients.
Just remember, garbage in is garbage out.
Let your bread maker do the rest!

Don’t forget to come back and join us for the Bread Round-Up on October 15th.

Scrumptious Sunday ~ Bread is the Theme ~ Cinnamon Raisin Loaf & Cinnamon Banana Bread

Scrumptious Sunday hosted by Meredith at Mercedes Rocks

CINNAMON RAISIN LOAF
2 cups + 2 teaspoons warm water
2 1/2 teaspoons active dry yeast
5 3/4 cups bread flour
2 tablespoons cultured Buttermilk powder
1 cup sugar
1 teaspoon salt
8 tablespoons unsalted butter, melted and cooled
2 cups golden raisins
2 tablespoons cinnamon
1 Jumbo egg, beaten
1 egg white, beaten

  • Combine 1/4 cup of the warm water and yeast in your mixer’s bowl.
  • Let sit until creamy, about 10 minutes.
  • Add the flour, buttermilk powder, 1/4 cup of the sugar, salt, 3 tablespoons of the butter and the remaining water.
  • Mix on low just until combined.
  • With dough hook mix on medium 5 minutes.
  • Add raisins and mix until firm.
  • Transfer to a lightly floured surface and knead into a ball.
  • Oil a large bowl, place dough inside, cover and let rise in warm place until double in size – about 1 1/2 hours.
  • Generously spray 2 loaf pans with PURE.
  • In a small bowl combine the remaining sugar and cinnamon, setting aside a tablespoon as topping.
  • Split dough in half re-wrapping 1/2 in the oiled bowl.
  • Press the other piece of dough into a 10×12 rectangle.
  • Brush with 1/2 the whole beaten egg.
  • Sprinkle half the cinnamon sugar.
  • Drizzle with 2 tablespoons of the melted butter.
  • With the back of a spoon lightly rub over the butter and cinnamon blending the butter and sugar mix.
  • Starting with the short end roll up the dough gently.
  • Pinch the ends together.
  • Transfer to pan, seam side down.
  • Cover with greased plastic and allow to rise 1 hour.
  • Repeat with other loaf.
  • At 45 minutes pre-heat oven to 425 degrees.
  • Brush each with the egg white.
  • Top with 1/2 the reserve sugar/cinnamon mixture.
  • Bake 15 minutes and then lower temperature to 400 degrees.
  • Bake 15 minutes more and lower temperature to 350 degrees and bake 15 minutes more.

CINNAMON BANANA BREAD
1 cup firmly packed brown sugar
1/2 + 1/2 cup butter, softened
2 ripe bananas, mashed
1/2 cup golden raisins
1/4 cup rum
1/2 cup crushed walnuts
1/2 cup sugar
2 Jumbo eggs
1 3/4 cups bread flour
1 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons cinnamon

  • In a small bowl pour the orange juice over the raisins and set aside.
  • Preheat oven to 350°.
  • In a small saucepan melt 1/2 cup butter.
  • Stir in brown sugar until dissolved.
  • Add bananas and walnuts, stirring to coat.
  • Cool.
  • In a large mixing bowl cream 1/2 cup butter and sugar until fluffy.
  • Add eggs mixing well after each addition.
  • Sift together flour, cinnamon, baking soda and baking powder.
  • Gradually add flour mixture to creamed mixture blending well after each addition.
  • Add in cooled banana mixture.
  • Divide batter between greased loaf pans.
  • Bake 45 minutes or until toothpick comes out clean.
  • Cool in pan 10 minutes & then finish cooling on wire rack.

1 1/3 cup powdered sugar
4 ounce cream cheese, softened
1 teaspoon lemon juice

  • Combine all together.
  • Drizzle over breads.
Don’t forget to come back and join us for
The Bread Round Up on October 15th.
Click here to learn more.

Tropical Glazed Roast Chicken

TROPICAL GLAZED ROAST CHICKEN

1 Whole Chicken
kosher salt & pepper
16 oz. can*
1 Bartles & Jaymes Tropical Mango Malt Ale
2-3 teaspoons cornstarch
1 tablespoon water
1/2 cup maple syrup
1/4 cup brown sugar, firmly packed
1/2 cup apricot pineapple jam or plain apricot
1/4 cup cider vinegar
2 tablespoons unsalted butter
2 teaspoons ground mustard
1 teaspoon ground ginger
1 teaspoon white pepper
1/2 teaspoon red pepper flakes
Pre-heat oven to 325 degrees. Spray can with PURE.


Rinse and pat dry chicken. Tuck wings on the chicken. Puncture large fat deposits at top of thighs and breasts. Pat kosher salt and pepper onto chicken.

Fill can ½ full of Tropical Mango malt ale. Drink the rest. Spray 9 inch baking dish with PURE. Stand chicken over can in 9 inch baking dish.

Set oven shelf to lowest position.

Roast chicken 90 minutes OR until internal temperature is 140 degrees.

While chicken is cooking whisk cornstarch and water together until there are no lumps – set aside. Bring remaining ingredients to a simmer in a medium saucepan until reduced and thickened to about ¾ cup, 6-8 minutes.

Remove chicken from oven and increase heat to 500 degrees.

Slowly whisk cornstarch mix into glaze and simmer 1 minute. Remove from heat.

Place 1 cup water in saute’ pan and place in bottom of oven. Return chicken to oven for 15 minutes more.

Remove chicken and brush with ⅓ of glaze.** Return to oven until glaze is browned and sticky. About 10-15 minutes.

Remove from oven and brush with another ⅓ cup of glaze. Let rest 20 minutes.

Strain drippings and add to remaining glaze over low heat until heated through and use as gravy. I like to serve with mashed potatoes.

Recipe works really well on chicken legs too. If using these, foil tent the pan with the legs and can of ale for first 60 minutes to infuse the flavor.

*I use a green bean can that I put in the dishwasher after each use and reuse for future chickens. I like it better because of the more substantial than a beer can and supports the chicken throughout the cooking time.

**If glaze has become stiff, return to heat for a few minutes to soften.

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Mediterranean Chicken Alfredo

Mediterranean Chicken Alfredo
4 boneless skinless chicken breasts
6 oz. jar artichoke hearts, drained and rinsed
2 tablespoons Classico sun-dried tomato pesto
4 tablespoons + 2 tablespoons sweet butter
2 tablespoons flour
2 teaspoons minced garlic, jar
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/3 cup grated Mozzarella cheese
1/2 teaspoon white pepper
1/2 teaspoon salt
1/2 teaspoon basil leaves
1/2 teaspoon oregano
pasta of your choice

  • Drain and rinse artichoke hearts, cut into small pieces
  • Cut chicken into bite sized pieces
  • Melt 3 tablespoons of butter in skillet over medium heat
  • Saute’ chicken pieces and garlic until cooked through and tender
  • While chicken is cooking melt 2 tablespoons of butter in sauce pan
  • Whisk in flour until smooth and golden
  • Gradually add whipping cream, bring to a SLOW simmer, stirring frequently
  • In a mortar and pestle rejuvenate your herbs and add to the sauce pan, whisking in well
  • Simmer 8-10 minutes until sauce reaches desired thickness and is smooth
  • Add tomato pesto & Mozzarella cheese and stir until smooth
  • Drain chicken mixture and add to the sauce mixture.
  • Pour over prepared pasta, top with Parmesan cheese and serve hot.
On a side note – this is what a dejected face looks like. She wasn’t happy about being relegated outside while I cooked.

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Buttermilk Bread

BUTTERMILK BREAD
1 1/2 pound loaf

1 cup plus 2 tablespoons buttermilk
3 1/4 cups unbleached flour
1 1/2 teaspoon sea salt
3 tablespoons butter, cut into chunks
3 tablespoons honey
1/4 teaspoon baking soda
1 1/2 teaspoon active dry yeast

The beauty of bread machines is they always want the same layering.
Liquids
Butter chunks & Honey
Flour, salt & baking soda
Yeast


The key to any good bread is using quality fresh ingredients.
Just remember, garbage in is garbage out.
Let your bread maker do the rest!
Don’t forget to come back and join us for the Bread Round Up on October 15th.

Try these too:

Watchin' What We Eat Wednesday ~ Slow Cooking Thursday ~ Tasty Thursday ~ Freezer Food Friday ~ Favorite Ingredient Friday ~ Sweet & Sour BBQ Pork

WOW, Watchin’ What We Eat Wednesday, Slow Cooking Thursday, Tasty Thursday, Freezer Food Friday and Favorite Ingredient Friday are all bumping into each other this week. This is a relatively good for you, tasty slow cooker recipe that is great for the freezer and a favorite of the kids, especially when you put it on a roll like a sloppy Joe. This is another recipe that I like to make in large portions and then freeze in portions after the initial meal which is great for week nights. In this case I will freeze the remainder for the Christmas Holiday gang we’ll have.

6 pounds boneless pork sirloin roast
1/2 pound bacon, cut into pieces
1 large sweet Vidalia onion, sliced into rings
1 1/2 cup apple cider vinegar
1 1/4 cup apricot pineapple jam
2 1/2 cups brown sugar
1/4 cup molasses
1/4 cup soy sauce
1/4 cup soy sauce
3 teaspoon minced garlic, jar
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon white pepper

  • Cut the bacon into small pieces.
  • Cut all large portions of fat off the roasts.
  • Spray the crock pot with PURE and set for high.
  • Place bacon on bottom with the roasts arranged over it.
  • Slice onion into thin rings and layer over roasts.
  • Whisk together the vinegar, soy sauce, molasses and honey.
  • Add the brown sugar until dissolved.
  • Whisk in the seasonings, garlic and jam.
  • Bring to a SLOW BOIL.
  • Pour over meat and onions.
  • Cook on high for 4-6 hours.
  • Remove roast and shred meat. Return meat to slow cooker and cook another hour.
  • For a more adult meal I thicken the gravy and serve it over mashed potatoes.
I do the memes: Menu Plan Monday hosted by Laura at I’m an Organizing Junkie, Favorite Ingredient Friday hosted by Kathryn at Overwhelmed with Joy, Freezer Food Friday hosted by MJ at mjpuzzlemom, Scrumptious Sunday hosted by Meredith at Mercedes Rocks, Tasty Thursday hosted by Pumpkin Patch, Watchin’ What We Eat hosted by Lorie at Honey I Shrank Myself and Slow Cooking Thursday hosted by Sandra at Diary of a Stay at Home Mom. Doing them all make great additions to help keeping me on track and finding so new recipes!

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Happy Accident = New Recipe = Tropical Apricot Mango Bread

I was trying to make beer bread last Sunday to go with our chili when I had a happy accident. Well it wasn’t so happy at the time, it actually ticked me off. You know how you reach for something and don’t think at the same time? I reached for a beer, but grabbed a Bartles & Jaymes Tropical Mango. I had twisted the cap and poured it in before I realized it was the wrong bottle. I didn’t want to throw out the entire batch so baked it anyway and was pleasantly surprised. I baked it again adding diced dried apricots and then slathering on fresh honey butter and the results were PURE heaven!
  • 3 1/2 cups self-rising flour
  • 2 Tablespoons sugar
  • 1 teaspoon sea salt
  • 12 oz. Bartyles & James Tropical Mango
  • 1/2 cup dried apricots, cut into small bits
  • 1 stick butter, melted

Mix flour, sugar, salt, apricot bits and topical mango together. Add a couple of ounces of the butter. Knead together uniformly, but do not over work. Form into a well greased loaf pan. Pour remaining butter over top of loaf. Bake for 1 hour.
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Cococnut Peach Crisp

I needed a dessert for tonight and didn’t have time to run to the store so I grabbed a bunch of stuff from the cupboard and made this. I think I’ll call it Coconut Peach Crisp and boy was it yummy!!

1 can peach chunks, drained
1 small can pineapple
1 box Jiffy White cake mix
1/4 cup crushed pecans
1/2 cup shredded coconut
1/4 cup regular or golden raisins
1/4 cup melted butter

  • Spray a 9×9 baking dish with PURE
  • Drain the peach chunks.
  • Mix together the pineapple and peach chunks in the bottom of the dish.
  • Top with the DRY cake mix evenly.
  • Sprinkle raisins and pecans on top of that.
  • Top with coconut.
  • Pour melted butter over top as evenly as possible.
  • Bake for 45 minutes at 350 degrees.

I can’t wait to try it with fresh peaches and the golden raisins!
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