Burger Buns

Callen grilled us some burgers the other night.  (I mixed a little worcheshire and garlic salt in the beef before I made patties.  And when I made patties, I actually made them thicker on the outer edge and thin in the middle, that way when you cook them and they condense a little, it ends up making them very even.  Genius.  Thanks Rachael Ray for that tip.)

I decided to make my own buns, cuz that's what I do.  I used this recipe.

Although the buns ended up smaller than they looked in the picture, they tasted great and complimented the perfectly disced burgers.  A delicious dinner!

Hamburger Buns
1 T active dry yeast
1 c. plus 1 T warm water
1/3 c. vegetable oil
1/4 c. sugar
1 egg
1 t. salt
3-3 1/2 c. flour

1.  In a large bowl, dissolve yeast in warm water.  Add oil and sugar, let stand for 5 mins.
Add the egg, salt and enough flour to form a soft dough.
2.  Turn onto a floured surface; knead until smooth and elastic, about 3-5 mins.  Do not let rise.  Divide into 12 pieces; shape each into a ball.  Place 3 in. apart on a greased cookie sheet.
3.  Cover and let rest for 10 mins.  Bake at 425 for 8-12 mins or until golden brown.  Remove from pans to wire racks to cool.

Makes 12.

Mini Tacos

This is genius.  And there is only a picture on pinterest, no link, so I'm not sure who to give credit to.  Why I didn't think of this, I'm not sure.  Very simple.

Take some beef (or turkey, I always use ground turkey in place of beef), cook it, and add taco seasoning like you would for regular tacos.  Then take some tostito scoops chips, the ones that look like little bowls.  Fill them with the meat, then sprinkle on some shredded cheese.  Bake at 350 for like 10 minutes so your cheese will get nice and melty.  I served them with lettuce and tomatoes which I would pile on and then eat.  They were so easy, you don't have that stupid struggle of trying to keep the crap in the taco shell while it is crumbing every time you take a bit.  It's one little bite each time.  And super easy to feed the girls.  I think Syd ate 6 or 7.  I'm totally serious.

Genius, I tell you.

Homemade Mac n' Cheese

This recipe did not blow me out of the water, but I used milk instead of sharp cheddar.  I think that if I used sharp, it would give it more flavor.  So I am going to save this recipe for the sake of its potential.  This recipe is also found on Allrecipe.com.  Here

Mac N' Cheese

8 oz. uncooked elbow macaroni
2 c. shredded sharp Cheddar
1/2 c. grated Parmesan
3 c. milk
1/4 c. butter
2 1/2 T flour
2 T butter
1/2 c. bread crumbs
1 pinch paprika

1.  Cook macaroni.  (Duh)
2.  In a saucepan, melt butter over medium heat.  Stir in enough flour to make a roux.  (I misread the ingredients list and only used 2T butter at this point instead of the full 1/2 c.)  Add milk to roux, stir constantly.  Stir in cheeses and cook over low heat until cheese is melted and the sauce is a little thick.
3. Put macaroni in large casserole dish and pour sauce over macaroni.  Stir well.
4.  Melt butter in a large skillet and add breadcrumbs.  Brown (I ran out of bread crumbs, so I shredded some homemade artisan bread and browned them.  They were delicious).  Spread over the macaroni and cheese, then sprinkle on paprika (I forgot this.  No wonder there wasn't a lot of flavor).
5.  Bake at 350 for 30 minutes.

I will try again and hope for a little more flavor.  My bad.

Chicken Marsala

I had a ton of mushrooms to use up (I first typed marshmallows instead of mushrooms.  I think it's because Brooklyn calls the little marshmallows in her Lucky Charms cereal mushrooms.  I'm all screwed up now).  So I decided to make one of Callen's favorites to order at restaurants, Chicken Marsala.  And it was delicious!

I found the recipe here.  Good all Allrecipes.com

Chicken Marsala

Ingredients:
1/4 c. all purpose flour
1/2 t. salt
1/4 t. black pepper
1/ t. oregano
4 skinless, bonless chicken breasts, pounded 1/4 in think
4 T butter
4 T olive oil
1 c. sliced mushrooms
1/2 c. Marsala wine
1/4 c. cooking sherry (I didn't have this so I just used 3/4 c. Marsala wine)

1.  In a shallow dish, mix together the flour, salt, pepper, and oregano.  Dredge chicken breasts in the mix.
2.  In a large skillet, melt butter in oil over medium heat.  Place chicken in the pan and lightly brown.  Turn over chicken pieces and add the mushrooms.  Pour in wine/sherry.  Cover skillet; simmer 10 minutes, turning once, until the chicken is no longer pink and the juice run clear.

I served it over pasta.  Delicious!

Eggplant Parmesan Casserole

My dad is a great cook.  He doesn't cook very often, but he is pretty creative when he does.  So the other day when I was down there, I needed some new recipes and he gave me a few of his favorites.  Here is one of them.  He printed this off the internet somewhere, but I'm not sure from where.

Ingredients
1 lb ziti or rigatoni pasta
1 1/2 T olive oil
1 clove garlic (minced)
1 medium eggplant *cut into 1 inch pieces
14 oz. crushed tomatoes
8 oz. diced tomatoes
1 t salt
1 c. plain dried bread crumbs
1 t. dried parsley
1/2 c. grated parmesan cheese
1/2 lb mozzarella cheese, cut into 1/2 in pieces

1.  Cook pasta as directed on box.
2.  Prepare eggplant sauce: In deep 12 inch skillet, heat 1/2 T oil over medium heat.  Add garlic and cook until tender and golden.  Add eggplant; cover skillet and cook 10-12 mins until eggplant softens slightly, stirring frequently.  Stir in crushed tomatoes and diced tomatoes with their juice and 1/4 t. salt; simmer, uncovered, 5 mins or until mixture thickens slightly, stirring occasionally.
3.  Preheat oven to 375.  In medium bowl, with fork, mix bread crumbs, parsley, Parmesan, and remaining oil and salt.
4.  Drain pasta.  Return pasta to sauce pot, stir in eggplant to coat.  Add mozzarella and toss to combine.  Put in ungreased 9x13 dish and spread evenly; top with breadcrumb mixture.  Bake, uncovered, 30 mins or just top browns and sauce bubbles.  Let stand 10 mins before serving.

*Can double this recipe and freeze the extra dish.  (Freeze before baking)

Wacky Cake

Since B is allergic to eggs, most baked goods are off limits for her.  Which breaks my heart.  No one should have to spend their life without cake and brownies and cookies.  When I saw this recipe it has so many rave reviews but I was skeptical.  I've tried making cake with egg substitutes before, and it just doesn't work as well.  So how can this cake really be as amazing as its reviews.  But let me be the first to say, I want to eat this entire thing.  It is so moist and so rich and so incredibly perfect.  I have found my answer!  The website I found this recipe from also has links to other types of "wacky cake", other flavors.  So basically from now on for anyone's birthday, this is what I am making.  And it's super easy!

Wacky Cake/Crazy Cake/Depression Cake

CRAZY CAKE RECIPE (NO EGGS, MILK, BUTTER OR BOWLS)

Ingredients
1 1/2 Cups flour (all-purpose)
3 Tbsp. cocoa (unsweetened)
1 Cup white sugar
1 tsp. baking soda
1/2 tsp.  salt

1 tsp. white vinegar
1 tsp.  pure vanilla extract
5 Tbsp. vegetable oil 
1 Cup water 

Directions

Preheat oven to 350 degrees F.

Mix first 5 dry ingredients in a greased 8" square baking pan.  Make 3 depressions in dry ingredients - two small, one larger (see #3 in photo below). Pour vinegar in one depression, vanilla in the other and the vegetable oil in third larger depression.  Pour water over all.  Mix well until smooth.

Bake on middle rack of oven for 35 minutes.  Check with toothpick to make sure it comes out clean.  Cool.  Top with your favorite frosting.  Enjoy!

Tips:
You can double this recipe, just use a 9x13 baking pan.

You can also mix the batter in a bowl for neater, easier mixing.  Be sure to follow the directions the same way - mixing the dry ingredients then making the depressions for the wet ingredients.  Don't forget to grease you pan.  You can also make cupcakes - be sure to adjust baking time.  

Many have shared that this recipe is great served warm or cold with just sprinkling powdered sugar on top!  

Cherry Chocolate Almond Ice Cream

Ok, this recipe takes a lot of time and doesn't make very much (I would suggest at LEAST doubling it maybe even quadrupling it, seriously.  It is so amazing and for all the effort you're going to expend, you might as well end up with a whole heck of a lot of it.

Cherry Chocolate Almond Ice Cream

Ingredients:
1 cup whole milk
3/4 cup sugar
Pinch of salt
2 cups heavy cream
2 cups whole almonds, toasted and coarsely chopped*
5 large egg yolks
1/4 tsp almond extract
1 cup well-drained Sour Cherris in Syrup or Candied Cherries, coarsely chopped**
Fudge Ripple 

Get ready for these instructions.

Warm the milk, sugar, salt and 1 cup (250 ml) of the cream in a medium saucepan. Finely chop 1 cup of the almonds and add them to the warm milk. Cover, remove from the heat, and let steep at room temperature for 1 hour.

Strain the almond-infused milk into a separate medium saucepan. Press with a spatula against the strainer to extract as much flavor from the almonds as possible. You can also pick up handfuls of the almonds and squeeze out all the liquid possible. Discard the almonds.

Rewarm the almond-infused milk Pour the remaining 1 cup cream into a large bowl and set a mesh strainer on top. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

Stir the mixture constanly over medium heat with a heatproof spatula, sraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream. Stir in the almond extract and stir until cool over an ice bath.

Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's insturctions. During the last few minutes of churning, add the remaining 1 cup chopped almonds. When your remove the ice cream from the machine, fold in the chopped cherries.

*To toast almonds spread nuts in an even layer on an ungreased baking sheet. Place the sheet in a preheated 350 deg. F oven for 10 to 12 minutes, stirring once or twice while baking. Snap an almond in half: if they're done it should be lightly golden brown throughout. Let amonds cool completely befor using.

**Candied Cherries (makes 2 cups)

1 lb (450 g) cherries, fresh or frozen
1-1/2 cups (375 ml) water
1 cup (200 g) sugar
1 Tbsp freshly squeezed lemon juice
1 drop almond extract

Remove the stems and pit the cherries. Heat the cherries, water, sugar, and lemon juice in a large nonreactive saucepan or skillet until the liquid starts to boil.

Turn down the heat to a low boil and cook the cherries for 25 minutes, stirring frequently during the last 10 minutes of cooking to make sure they are cooking evenly and not sticking.

Once the syrup is reduced to the consistency of maple syrup, remove the pan from the heat, add the almond extract, and let the cherries cool in their syrup. They can be kept in the refrigerator for up to 2 weeks.

To use, drain the cherries in a strainer for about 1 hour. Save the syrup to pour over pancakes - heavenly!

Fudge Ripple (makes 1 cup)

1/2 cup sugar
1/3 cup light corn syrup
1/2 cup water
6 Tbsp unsweetened Dutch-process cocoa powder
1/2 tsp vanilla extract

Whisk together the sugar, corn syrup, water, and cocoa powder in a medium saucepan. Heat over medium heat, whisking constantly, until the mixture begins to bubble at the edges.

Continue to whisk until it just comes to a low boil. Cook for 1 minute, whisking frequently. Remove from the heat, stir in the vanilla, and let cool. Chill in the refrigerator before using.

Just an end note.  Totally worth the time.

Green Bean Casserole

This isn't necessarily the healthiest way to serve green beans, but it is pretty delicious.  I used canned green beans, but I will probably try fresh ones next time.

Green Bean Casserole

Ingredients

2 T butter

2 T all-purpose flour

1 t salt

1 t sugar

1/4 c. onion (I omitted)

1 c. sour cream

3 (14.5 oz) cans French style green beans, drained

2 c shredded cheddar cheese

1/2 c. crumbled ritz  crakcers

1 T. butter, melted

Original recipe makes 10 servings


Preheat oven to 350 degrees F (175 degrees C).

1. Melt 2 tablespoons butter in a large skillet over medium heat. Stir in flour until smooth, and cook for one minute. Stir in the salt, sugar, onion, and sour cream. Add green beans, and stir to coat.
2. Transfer the mixture to a 2 1/2 quart casserole dish. Spread shredded cheese over the top. In a small bowl, toss together cracker crumbs and remaining butter, and sprinkle over the cheese.
3. Bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.

Chicken and Cream Cheese Taquitos

These. Are. Amazing.  Enough said.

Found originally here.

Ingredients

3 cups cooked shredded chicken

6 ounces cream cheese, softened

1/3 cup sour cream

1/2 cup salsa

1 + 1/2 cups shredded cheddar cheese

1 + 1/2 cups chopped baby spinach, stems removed

coarse salt (and fresh black pepper if you like), to taste

9 - 10 (6-inch) flour tortillas

vegetable or canola oil, for frying

topping as you like:

sour cream/quacamole/salsa/taco sauce/ranch dressing

Instructions

1. In a large bowl mix together the chicken, cream cheese, sour cream, salsa, cheddar and spinach. Season to taste with salt and pepper.
2. Working with one tortilla at a time add 2 heaping tablespoons of the chicken mixture off center and spread out like a log. Roll up and set seam side down in a 9x13 dish. Repeat until all the tortillas are filled and rolled.
3. Bake at 350 for about 10 mins, flip over if desired. 

*The original recipe has you fry these, so feel free to go that route instead!

5 stars!

Bacon and Chicken Shish-Kebobs

I made these for Father's Day dinner last week.  It was funny because Callen said how much he loved the mushrooms at the same moment I was gagging them down.  I can't handle squishy food.  I think that is also why I have an aversion to seafood.  Food should not be spongy like that.  Anyway, the rest was great and Callen said it was worth making again, so here you go.

Ingredients

• 1/4 C. soy sauce
• 1/4 C. cider vinegar
• 2 Tbs. honey
• 2 Tbs. canola oil
• 10 lg. mushrooms, cut in half
• 2 green onions, minced
• 3 skinless, boneless chicken breast halves, cut into chunks
• 1/2 lb. sliced thick cut bacon, cut each slice in half
  
• 1 8-oz. can pineapple chunks, drained
• skewers

Directions

In a large bowl, mix the soy sauce, cider vinegar, honey, canola oil, and green onions. 

Place the mushrooms and chicken into the mixture, and stir to coat. Cover, and let marinate in the refrigerator for at least 1 hour. 

Preheat grill for high heat. Wrap the chicken chunks with bacon, and thread onto skewers so that the bacon is secured. Alternate with mushroom halves and pineapple chunks. 

Lightly oil the grill grate. Arrange skewers on the prepared grill. Cook for 15-20 minutes, brushing occasionally with remaining soy sauce mixture, until bacon is crisp and chicken juices run clear.

Chocolate Lasagna

Everyone needs to have it.  And not just once or twice.  Like every month.  Every holiday.  Whenever, just on a regular basis.  It is SOOOO good.  And definitely healthy, right?

Chocolate lasagna (original recipe all over facebook and pinterest)

Starting with the bottom of a 9x13 dish.
Layer 1:  crush a container of REGULAR oreos in a bag and mix with 6 T of melted butter.  Press onto the bottom of the pan.  Put in the fridge to harden while you continue to
Layer 2: Whip 8 oz of softened cream cheese until light and fluffy, then add 2 T of milk and 1/4 c. of sugar and 1 1/4 c of whipped cream.  Spread this over the oreos.
Layer 3:  Mix 2 3.9 oz boxes of instant chocolate pudding with 3 1/4 c of milk.  Let thicken, then spread on top of the previous layers.  Let set completely.
Layer 4:  Spread on the rest of your tub of whipped cream.
Layer 5: Sprinkle on mini chocolate chips.

Keep refrigerated until you serve!  (I don't suggest freezing it for long if you decide to go that route or the pudding layer freezes and it's not good.  This also does not keep for more than a few days, so eat up!

List of ingredients to help with the trip to the store:

• 1 package regular Oreo cookies (Not Double Stuff) – about 36 cookies
• 6 Tablespoon butter, melted
• 1- 8 ounce package cream cheese, softened
• 1/4 cup granulated sugar
• 2 Tablespoons cold milk
• 1- 12 ounce tub Cool Whip, divided
• 2 – 3.9 ounce packages Chocolate Instant Pudding.
• 3 1/4 cups cold milk
• 1 and 1/2 cups mini chocolate chips

5+ stars!

Butternut Squash Risotto

I could have sworn I already did this recipe, but I can't find it, so here goes.  This is definitely worth keeping.  (Though I made it for my mother-in-law and she gave me some pointers on what I could do better next time.  I didn't think there was anything wrong with it to begin with...)

Butternut Squash Risotto (found here)

1 medium butternut squash peeled and cut into 1 inch pieces-let me just say this is harder than it looks. These bad boys are not easy to peel.  In the end Callen came and did it for me).

2 chicken breasts

2 Tablespoons Butter

1 Tablespoon Olive Oil

1/2 an onion chopped (gross)

2 cloves of garlic minced

1 cup Arborio Rice (I didn't know what this was, but apparently it is a specific kind of rice especially for risotto.  Found by normal rice at the grocery store).

3 cups Chicken Broth (I made this back in Brooklyn's soy-free days so I used water from the boiled chicken.  Now that we can eat soy, it will probably have a little more flavor next time I make it)

Parmesan Cheese

Salt, Pepper, Garlic Salt

Fresh Basil

To start with, peel and chop your butternut squash into 1 inch cubes.  Then melt 1 Tbsp. of butter in a pan and add your squash.  Sprinkle with salt and let it cook.  Cover it with a lid so it can steam while you work on the chicken.

Cut your chicken breasts into 1 inch cubes.  Cook your chicken on the stove top with 1 Tbsp. of Olive Oil and a sprinkle with garlic salt.  When it’s finished cooking, set aside.

Saute the onion in 1 Tbsp. of butter for about 5 minutes.  (Or just leave it out).  Then add the garlic and Arborio rice and saute for another 3-5 minutes until your garlic and onions are cooked and your rice is starting to turn golden.

Then add 1 cup of broth and stir constantly over medium heat until the liquid is absorbed.  Then add another 1/2 a cup.  Continue to add the broth a 1/2 a cup at a time until it is all absorbed into the rice.  It should seem creamy when it’s finished.

Once the rice is done, add the butternut squash (it should be steamed and maybe even a little golden brown) and your chicken and mix it all together.  Then top with parmesan cheese.  Add salt and pepper as needed.

4.8 stars!  Great!

Spinach Artichoke Bites

I made these for my niece's birthday party BBQ and everyone RANTED AND RAVED about them.  Her family even insisted I get them the recipe a couple of times.  Definitely worth making again.

Spinach and Artichoke Bites (original recipe found here)

Ingredients (yields 4 dozen bites)

• 1 (8 oz.) package softened cream cheese (I used reduced fat)
• 1/4 cup mayo
• 1/2 cup grated parmesan or romano cheese
• 2 cloves garlic, peeled and minced
• 1 (14 oz.) can artichoke hearts, drained and chopped
• 1 cup frozen chopped spinach, thawed and drained
• 2 tubes of crescent roll dough
• shredded mozzarella (optional, though in my opinion completely necessary)

Preheat your oven to 375 degrees F.  Lightly spray muffin tins with baking spray.

Combine the first six ingredients in a large bowl, stirring well.  

Once you’ve combined the dip, set aside.

Roll your crescent roll dough out onto a large cutting board/work surface.  Working with half of the dough at time (4 triangles), pinch all of the creases together so that you’re left with one big piece of dough.  Cut the dough into 12 equal squares with a pizza cutter.

Put one square in the bottom of each muffin tin, the put about a teaspoon worth of the dip inside.

Sprinkle on mozzarella cheese, then bake for 12 minutes.

Seriously divine.

5 stars

Apple Butter

I bought a bushel of apples.  Do you know how much that is?  Like 100 apples.  That's a TON of apples.  So what did I do with them?  I steamed a bunch and blended it into sugar free applesauce (totally delicious, add some cinnamon and you've got a nice little treat!), I dehydrated a ton (soak in lemon juice/water before dehydrating to keep them from turning too brown), and then made some apple butter.  It was really good and even though it will only last 2 weeks or so, it was totally worth it for those Sundays when I have freshly baked whole wheat bread to put it on.

I found the recipe here.

Slow Cooker Apple Butter
(I halved the recipe)

6 1/2 pounds apples - peeled, cored and sliced (if I remember correctly, for half I used 10 apples.  And trust me, that is a SHIZ LOAD to cut and peel)
1 cup granulated sugar
1 cup light brown sugar, lightly packed
1 tablespoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves (I didn't have these so I just didn't use them)
1/4 teaspoon salt
1 tablespoon pure vanilla extract

DIRECTIONS:

1. Place the apples in a slow cooker. In a medium bowl, combine sugars, cinnamon, nutmeg cloves and salt. Pour the mixture over the apples and mix well.
2. Cook in slow cooker on low for about 10 hours, stirring occasionally, until the mixture is thickened and dark brown. (I did this overnight).
3. Uncover, stir in vanilla and continue cooking uncovered on low for about 2 hours. (I screwed this up and actually added the vanilla before I cooked it.  It wasn't a big deal)
4. Use an immersion blender to puree the apple butter until smooth.
5. Spoon the mixture into sterile containers, cover and refrigerate for up to two weeks or freeze.
6. Serve on breads, muffins, pork chops or just eat it with a spoon.

Pretty dang good!

Broccoli and Cheese Quinoa

I finally broke down and bought some Quinoa.  I had a heck of a time finding it at the grocery store.  Even now I can't remember where I found it.  I kinda stumbled upon it while looking for something else and even though it was pretty expensive, I have decided that this recipe alone makes it TOTALLY worth the price.  Both Callen and I were blown away by this amazing dish and if it were up to me, I'd make it every week.  Seriously, make it right now.

Broccoli and Cheese Quinoa

1 cup quinoa
2 cups chicken broth
1 cup uncooked broccoli
1/2 cup cheddar cheese

Bring the quinoa and broccoli to boil in the chicken broth.  Cover, reduce heat and let simmer for 15-20 mins, until the liquid is absorbed.  Remove from heat, add the cheese and stir.

Enjoy!  Not only delicious, but TOTALLY easy to make.  So easy, even Jess can make it.  :)  Haha, since you're my only reader, I can say stuff like that.

Meatballs

Normally meatballs are extremely high calorie foods.  But this recipe seems to be pretty decent and it helps make spaghetti a little different.  Callen said he liked them and they were easy to make.  Unfortunately, Brooklyn can't have them because of the egg.

There is no link, just the picture on pinterest and the recipe in the description underneath.  So I'm not sure who to give credit to.  Not me.

Incredible Baked Meatballs. 

1lb hamburger (I used turkey)
2 eggs, beaten with 1/2 cup milk
1/2 cup grated Parmesan 
1 cup panko or bread crumbs
1 small onion, minced (which I obviously omitted)
2 cloves garlic, minced
1/2 teaspoon oregano
1 teaspoon salt
freshly ground pepper to taste
1/4 cup minced fresh basil 

Mix all ingredients with hands. Form into golfball sized meatballs. 
Bake at 350 degrees for 30 minutes.

4 stars.  Not amazing, but good and Callen says worth repeating.

Smashed Potatoes

My new favorite way to make red potatoes.  I go through phases, this is my current favorite.  And super easy.

This is from the Pioneer Woman.  Usually her recipes are winners, occasionally they're a little too spicy for me...

1.  Boil red potatoes until they are fork tender.
2.  (I cut mine in half in order to make the next step easier).
3.  Place the potatoes on a baking sheet drizzled with olive oil and, using a potato masher, smash them.  Not to smithereens, but pretty flat.  (She has some good pictures to help this make sense, feel free to check out the original recipe.)
4.  Now it's time to season them.  I don't remember what she suggests, I used garlic powder and sea salt.  Easy, simple, delicious.
5.  Drizzle with olive oil.
6.  Bake at 450 for 20-25 minutes.

They seriously come out like a mix between mashed potatoes and hash browns.  I could eat like 10 of them in one sitting.

I've already made them twice in a week and look forward to my next batch of red potatoes from Bountiful Basket so I can make them again!

Chicken and Cream Cheese Taquitos

So I got home late today after taking the kiddos to Baby Animal Days.  It's one of those nights when it's late and you already made spaghetti this week, so you don't have any other "quick" meals.  So we tried this one.  And we were extremely pleased with the outcome.  Brooklyn even ate it.  Without a fight.  That's how you know it's good. DEFINITELY a repeat.

Cream Cheese Chicken Taquitos (here)

1 1/2 cups cooked shredded cooked chicken

3 ounces cream cheese, softened

1/6 cup sour cream

1/4 cup salsa

3/4 cup shredded cheddar cheese

3/4 cup chopped baby spinach, stems removed

coarse salt and fresh black pepper, to taste

4-5 (6-inch) flour tortillas

vegetable or canola oil, for frying

Instructions

1. Mix all ingredients (except tortillas) in a large bowl.
2. Fill tortillas with mixture down the middle, roll up like a burrito.
3. (Original recipe calls for frying these bad boys in a pan in oil.  I chose to bake them to keep them healthier.)  Cook at 350 for 12-15 mins.
4. Serve with your choice of sauce.  (We just ate them straight up).

Easily 5 stars.

Honey Whole Bread & French Bread

I'm on another bread kick.  I seriously LOVE making break.  Maybe it's because it always turns out so well and frankly, it's always a crowd pleaser.  Who doesn't love the smell of freshly baked bread, or the crunch of the crust, or the soft inside.  Just thinking of it makes me want to go get my fifth piece of bread tonight.  Seriously, I've had a lot of bread today.

Here is the recipe I use for my weekly sandwich bread.  This bread is what we use to make B's DAILY grilled cheese sandwich.  Or when she just likes to eat "toast".  (Bread with butter on it).  And it is delicious.

Honey Whole Wheat Bread (Recipe found here).

Mix in a large bowl:
2 c. whole wheat flour
4 c. bread flour
2 T white sugar
1 1/2 t. salt
2 packets active dry yeast

In a separate, microwave safe bowl, mix:
1 2/3 c. water
1/4 c. honey
2/3 c. milk
1/4 c. butter
Microwave until the butter melts.  Add to the flour mixture.

Knead until it pulls way from the bowl, adding more flour as necessary, about 5 minutes.

Let rise 1-2 hours in a warm place.

On a floured surface, roll out into a long rectangle (the width should be about as wide as the bread pan you plan to use).  Roll up the dough like a ho-ho. (How better to describe it?  Everyone knows what a ho-ho is.  Haha).

Place in a greased bread pan and let rise again, about 30 minutes.  Let it rise until it is about 1 inch above the top of your pan.  Cook at 425 for 30 minutes.

Let cool about 10 minutes before you cut into it.  (I never do this and the edge always ends up a little flat.  Haha, I can't withstand the smell of fresh bread!)

EASILY 5 stars.


The next bread recipe I tried to day for the first time is a french bread recipe I got from a friend on Pinterest.

It goes like this.

French Bread recipe (this amount makes 3 small loaves or 2 large):
Mix together in a large bowl:
2 1/2 c. warm water
2 Tbls. yeast
3 Tbls. sugar
2 Tbls. white vinegar
Let sit until bubbly (about 3-5 minutes). Then add:
1 Tbls. salt
1/3 c. oil (I use Canola)
6-7 c. flour (or a little more if it's too soft), one cup at a time--add enough until the dough is soft, but firm enough to mold into dough loaves

Knead for 2-5 minutes and then let rise.  When dough reaches the top, punch it down and let rise again.  Do this 2-5 times depending on how long you have.

Put the dough on a greased countertop and divide into 2 sections. Spray a cookie sheet with cooking spray and sprinkle a thin layer of cornmeal on the bottom of the sheet. Roll the dough balls into rectangle/long French bread shapes. (My dough was really soft and didn't hold its form super well, but it still worked just fine).  Slash tops of bread diagonally 3-5 times and cover with a beaten egg. 

Let rise 30 minutes (or until doubled)on the counter. Bake at 375 for 30 minutes. Enjoy! 

Another success!!!