Sunday, January 22, 2012

Artisan Bread in Five Minutes A Day

I found video on how to make easy bread everyday. I am planning on trying this out today and hopefully be able to make a whole grain bread or white bread easily without having to buy bread from the store. The good thing about this is my daughter loves bread and so do the boys. Also you can make the dough into whatever shape you would like bread, rolls, or bread-sticks. Just use your imagination and see what you can create.

White Bread

6 1/2 cups flour, 1 1/2 Tb. kosher salt, 1 1/2 Tb. yeast, 3 cups lukewarm water

Mix this up in a big container and let rise on the counter for 2 hours. Also mix in a big enough container, so it has room to rise. The dough then can be stored in the refrigerator for up to two weeks or until you use it up.

Whole Grain Bread

5 1/2 cups whole wheat flour, 2 1/2 cups white flour, 1 Tb. kosher salt, 1 1/2 Tb. yeast, 4 cups lukewarm water

Mix this up in a big container and let rise on the counter for 2 hours. Also mix in a big enough container, so it has room to rise. The dough then can be stored in the refrigerator for up to two weeks or until you use it up.

Thursday, December 16, 2010

Yummy Hash Brown Casserole......

Ham Hash Brown Bake
1 (32 oz) package of hash browns potatoes, thawed slightly
1/2 cup butter or margarine melted
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon garlic powder
1 to 2 cups cubed pre-cooked ham or turkey ham (the recipe called for 1 12-ounce can of SPAM cubed, but I used turkey ham)
1 (10 3/4 ounce) can cream of chicken soup
2 cups (8 ounces) shredded Cheddar cheese
1/ 1/2 cups sour cream
1/2 cup milk
1/2 cup chopped onion
2 cups of crushed potato chips

Combine potatoes, butter, salt, pepper and garlic powder. In a separate bowl, combine ham (spam) soup, cheese, sour cream, milk, onion, and chilies. Combine both mixtures and place in 2 quart baking dish. Sprinkle with chips. Bake 45-60 minutes or until heated
Serve & Enjoy:)

Wednesday, September 29, 2010

Squash Muffins & Scones


Yesterday I decided to make up a recipe that I had found at one of the blog's that I like to read. It was called "Sweet Potato Muffins", but I decided that I was going to use squash in mine, since I had just baked up a big butternut squash a couple of days ago. They turned out really good.
So what I did, since it makes such a big batch is after the batter was mixed up I prepared 18 muffins and then with the rest of the batter I added an extra cup of flour. I do that so the batter is thicker and I can make scones with it. I have figured out that if I take a muffin recipe and just put more flour in it that I can make scones with it and they are like the Victor Allen's scones that I like.

Tuesday, September 7, 2010

Crockpot Pirate Stew
This is a recipe that I found on line last year and decided to try out. It does not look like much when it is done, but it tastes great and even taste even better the following day.

3/4 c. sliced onion
1 lb. ground beef (cooked)
1/4 c. uncooked rice
3 c. raw potatoes
1 c. diced celery
2 c. canned kidney beans, drained or any other bean of choice
1 tsp. salt
1/8 tsp pepper
1/4 tsp chili powder
1/4 tsp Worcestershire sauce
1 c. tomato sauce
1/2 c. water or more if you think you need it.

Brown onions and the ground beef in a skillet. Then layer the ingredients in the slow cooker in the order that they are given. Cover and cook on low for 6 hours or until potatoes and the rice are cooked.

Wednesday, March 3, 2010

Toffee Pecan Drop Cookies

Ingredients:
1 1/2 C. all-purpose flour
1/2 C. whole wheat flour
1 tsp. Baking soda
1/2 tsp. Salt
1 C. (2 sticks) butter
3/4 C. firmly packed light brown sugar
1/4 C. granulated sugar
1 large egg, at room temperature
1 1/2 tsp. Vanilla extract
1 C. coarsely chopped pecans (see note)
1/2 C. toffee pieces

Directions:
Mix the flours, baking soda, and salt and set aside. Then in another mixing bowl cream butter, sugars, egg, vanilla together. Then add the chopped pecans and toffee pieces mix together. Lastly add the flour mixture.

Heat oven to 350 degrees and bake for 10-12 mins.
Eat & Enjoy!

Sunday, December 20, 2009

Cookie Recipes.....

Go here to find some of my favorite Christmas cookie recipes.

Thursday, December 17, 2009

Vegetable Wreath Recipe

On Wednesdays I have been going to a Women's Bible study, which has been wonderful. I have only been there for the last couple of weeks, but I am looking forward to next month when they start there new study. Well yesterday we had a little Christmas party and one of the lady's brought this wonderful dish that was very yummy and sounds easy to make.

Ingredients
  • 2 tubes (8 ounces each) refrigerated crescent rolls
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup sour cream
  • 1 teaspoon dill weed
  • 1/8 teaspoon garlic powder
  • 1-1/2 cups chopped fresh broccoli florets
  • 1 cup finely chopped celery
  • 1/2 cup finely chopped sweet red pepper
  • Celery leaves

Directions:

  • Remove crescent dough from packaging (do not unroll). Cut each tube into eight slices. Arrange in an 11-in. circle on an ungreased 14-in. pizza pan.
  • Bake at 375° for 15-20 minutes or until golden brown. Cool for 5 minutes before carefully removing to a serving platter; cool completely.
  • In a small bowl, beat the cream cheese, sour cream, dill and garlic powder until smooth. Spread over wreath; top with broccoli, celery and red pepper. Form a bow garnish with celery leaves. Yield: 16 servings.