Cheeseburger Casserole

 Quick and tasty meal to make.  I like fry a little bread dough to go along with it and have a toss salad.

CHEESEBURGER CASSEROLE

(serves 6)

Ingredients:

*1 pound ground beef

*1 yellow onion, chopped

*1 green bell pepper, chopped

*3 garlic cloves minced

*1 teaspoon salt

*1 teaspoon ground black pepper

*1 teaspoon dried oregano 

*1 teaspoon dried basil

*1 teaspoon garlic powder

*1 tablespoon dried parsley flakes

*1 quart stewed tomatoes (or put a couple packages of grape tomatoes in the blender. Blend until smooth  and use them)

*1 cup beef stock (can use chicken if you prefer)

*1/2 pound ricotta cheese

*1/2 pound mozzarella cheese, shredded

*1/4 cup freshly grated parmesan cheese

*2 cups sharp cheddar cheese, shredded 

*1 1/2 cups thin dried egg noodles

Directions:

~Preheat oven to 350 degrees.

~Spray a 9x13 inch baking pan with cooking spray.

~In a large stock pot, cook noodles until Al dente (almost done), drain and set aside.

~In a large skillet, add ground beef, bell peppers, onions, and garlic.  Break up meat as it cooks.

~Cook until ground beef is browned and veggies are tender.

~Drain any excess grease.

~Add in 1 quart stewed tomatoes, 1 cup chicken stock, 1 teaspoon salt, 1 teaspoon ground black pepper, 1 teaspoon oregano, 1 teaspoon dried basil, 1 teaspoon garlic powder, and 1 tablespoon parsley flakes. 

~Stir until well combined and simmer over low heat for 5-10 minutes. 

~In a large bowl, mix 1/2 pound ricotta cheese, 1/2 pound mozzarella cheese, and 1/4 cup parmesan cheese together until well combined.

~Stir into hamburger mixture.

~Pour into prepared pan.

~Sprinkle 2 cups shredded over top of mixture.

~Place a piece of aluminum foil over top and bake for 15-20 minutes.

~Remove foil and bake for another 5 minutes or until cheese is melted.

Oreo Cinnamon Rolls

 This may be one of my top cinnamon rolls.  

OREO CINNAMON ROLLS

(makes 12)

Filling Ingredients:

*1/2 cup brown sugar, packed 

*2 tablespoons unsweetened cocoa

*1 teaspoon ground cinnamon 

*1/4 cup butter, softened

*1/4 cup crushed Oreos 

Dough Ingredients:

*3 1/2-4 cups all-purpose flour 

*2 1/4 teaspoons active dry yeast

*1 teaspoon salt

*1 cup whole milk

*1/2 cup granulated sugar

*1/4 cup butter, softened 

*1 large egg, whisked

*1/2 cup crushed Oreos

Icing Ingredients:

*1/4 cup butter, softened

*1 (4 ounce) package cream cheese, softened

*2 cups powdered sugar

*1 teaspoon vanilla extract

*1/8 cup crushed Oreos 

*2-4 tablespoons heavy cream (or whole milk)

Dough Directions:

~In a large mixing bowl, add 3 1/2 cups all purpose flour, 2 1/4 teaspoons active dry yeast, and 1 teaspoon salt and whisk together.

~In a saucepan, add 1 cup warm milk, 1/4  cup butter, and 1/2 cup granulated sugar.

~Heat over medium heat until butter is melted and sugar is dissolved (do not bring to a boil).

~Remove from heat and allow to cool for 3-5 minutes.

~Slowly pour into dry ingredients, stirring as you do (I use my dough hook).

~Add in egg and mix on low speed for 3 minutes (until the dough pulls away from the sides of the bowl).

~If needed add remaining 1/2 cup of flour (if dough is to wet).

~Knead dough until it becomes smooth and elastic.

~Add in the 1/2 cup crushed Oreos, and mix until well incorporated.

~Grease a large bowl, and put the dough into the bowl.

~Cover with plastic wrap and place in a warm draft free area until doubled in size (1 to 1 1/2 hours).

~Flour a clean surface and place dough onto it.

~Roll out Doug into a 12x18 inch rectangle.

Filling Directions:

~Spread 1/4 cup softened butter over the dough leaving 1/2 inch along one of the long sides.

~In a small bowl, whisk 1/2 cup brown sugar, 2 tablespoons unsweetened cocoa, 1/4 cup crushed Oreos  and 1 teaspoon ground cinnamon together.

~Sprinkle over dough.

~Roll dough tightly lengthwise.  Tuck in ends.

~Spray a 9x13 inch pan with cooking spray or grease with butter.

~Cut cut into 12 equal pieces and place in prepared pan.

~Cover with plastic wrap (sprayed with cooking spray) or a damp towel and allow to rise until double in size in a warm draft free area (about 30-45 minutes).

~Preheat oven to 350 degrees.

~Bake for 25-30 minutes until dough is a golden brown (internal temp is 200 degrees).

~Remove from oven and allow to cool for 5 minutes.

Icing Directions:

~In a medium bowl, whisk 1/2 cup softened butter, 4 ounce softened cream cheese, 2 cups powdered sugar, 1/8 cup crushed Oreos,  and vanilla extract until well combined.

~Stir in 2 tablespoons heavy cream (add more if to thick) until creamy.

~Pour over hot rolls.

Sourdough Blueberry Lemon Bread

 If I'm making this just to eat as a bread, I will put fresh blueberries in it.  If I'm going to make French toast I prefer dried blueberries in it.  Both ways are so good.

SOURDOUGH BLUEBERRY LEMON BREAD

(makes 1 loaf)

Ingredients:

*3/4 + 1 tablespoon sourdough active starter (100 grams)

*1 1/2 cups filter water (350 grams)

*1/2 teaspoon lemon extract (optional)

*2 3/4 cups + 1 tablespoon bread flour or all-purpose flour (450 grams)

*1/4 cup + 1 tablespoon whole flour (50 grams)

*1/4 cup filtered water

*1 1/2 teaspoons salt (10 grams)

*1 1/2 cups dried blueberries (or fresh blueberries)

*zest from 1 lemon

*1/4 cup granulated sugar

Directions:

~Place dried blueberries in a bowl of water to hydrate and set aside.

~In a small bowl mix lemon zest and 1/4 cup sugar until well mixed and set aside.

~Stir sourdough starter, 1 1/2 cups filtered water, lemon extract together until well incorporated.

~Sir in bread flour and whole wheat flour until just mixed in.

~Cover with a damp towel and allow to rest for 30 minutes.

~Add in salt and 1/4 cup filtered water.

~Mix well, making sure all the flour and salt has been incorporated.

~Cover and allow to rest for 30 minutes.

~Drain water from blueberries and pat dry.

~Add 1/4 of blueberries and lemon zest sugar to dough.

~Place your fingertips in cold water, and gently slide your fingers under the dough and gently lift off of the bottom of the bowl.

~Pull the dough up and stretch it (not to far, you don't want to rip the dough) and fold the dough in half.

~Turn the bowl and quarter turn and place another 1/4 of the blueberries and lemon zest sugar and to another stretch and fold.

~Repeat with the turning of the bowl a quarter turn and  adding of the blueberries, lemon zest sugar and stretch and fold two more times.

~Cover and let rest for 15 minutes and do the stretch and fold process again.

~Repeat the resting for 15 minutes and the stretch and fold two more times.

~Place dough into a clean bowl, cover with a damp towel and allow dough to rest for 4-6  hours.

~Lightly flour the counter top and gently place dough on it.

~Shape dough into a circle or oval.

~Place a towel into a bowl or use a proofing basket and dust liberally.

~Transfer the dough into the prepared bowl or basket.

~Cover and refrigerate for 6-14 hours.

~Place a dutch oven or pizza stone into the oven.

~Preheat oven to 450 degrees.

~Heat up pan for 60 minutes.

~Remove dough from the refrigerator and allow to rest while pan is heating up.

~After the dough has sit for 60 minutes, place a sheet of parchment paper on the counter,  and lightly dust with flour.

~Gently flip the dough out onto the parchment paper.

~Using a razor blade or sharp knife, make a shallow cut (about 1/4 inch deep) on top of bread.

~Carefully remove dutch oven from the oven.

~Using the parchment paper gently lift the dough into the hot pan.

~Place the lid back on.

~Place back into the oven on the bottom rack and bake for 20 minutes.

~Remove the lid, and bake for another 20 minutes or until golden brown (internal temp should be around 200).

~Remove from oven and carefully place he bread on a cooling rack.

~Cool completely before cutting.

Coffee Rolls

 If you like coffee, you are going to love these.   The only thing that would make it better is to drink it with a cup of coffee.

COFFEE ROLLS

(makes 12 large)

Dough Ingredients:

*1/8 - 1/4 cup instant espresso powder (or instant coffee)

*2 cups hot whole milk (190 degrees)

*2 1/4 teaspoon active dry yeast

*1 large egg, beaten

*2 tablespoons granulated sugar

*1/2 teaspoon salt

*6 tablespoon butter, melted 

*5 cups all-purpose flour

Filling Ingredients:

*1/2 cup butter

*1 cup light brown sugar

*1 tablespoon instant expresso powder (or instant coffee)

*1 tablespoon unsweetened cocoa

*1 cup walnuts or pecans, chopped (optional)

Icing Ingredients:

*3 tablespoons instant expresso powder (if you don't want granules, then use strong coffee)

*1 (4 ounce) package cream cheese, softened 

*1/4 cup butter, softened 

*1 cup powdered sugar

*1-3 tablespoons heavy cream

Filling Directions:

~In a small pan over medium heat, melt butter.

~Stir in brown sugar, cocoa, and espresso powder until well combined.

~Remove from heat and allow to cool, stirring mixture every 5 minutes until cool.

Roll Directions:

~In a large mixing bowl, combine espresso powder, and hot milk and stir until mixed.

~Allow to cool to 95 degrees (warm to the touch).

~Stir in yeast, egg, white sugar, salt, butter and 4 cups of flour.

~Knead mixture until mixture is smooth and elastic (add remaining flour only if dough is to stick).

~Put dough on a clean surface and form a ball with it.

~Place in a greased bowl, and cover.

~Allow to rise until double (1 1/2 - 2 hours).

~Press air out of dough and reshape into a ball.

~Place in a plastic bag or bowl with a tight cover and refrigerate over night (optional).

~Place dough on clean surface (only dust with flour if needed to stop sticking).

~Roll dough into a 12x18 inch rectangle.

~Spread cooled filling over the dough to all but one edge about 1/2 in from one edge(lengthwise).

~Sprinkle walnuts/pecans evenly over the brown sugar mixture.

~Roll up dough tightly, starting lengthwise.

~Bush a little water over edge that doesn't have filling on it.

~Seal the seam, and tuck in ends.

~Grease a 9x13 inch baking pan.

~Cut log into 12 equal pieces.

~Place into prepared pan.

~Cover and allow to rise for 1 - 2 hours (or until double in size)

~Preheat oven to 375 degrees.

~Bake for 25-30 minutes, or until edges are a golden brown (200 degrees internally).

~Remove from oven and allow to cool for 15-20 minutes before icing.

Icing Directions:

~Cream cream cheese and butter together until well combined.

~Stir in powdered sugar and expresso powder.

~Stir in heavy cream until you get the consistency to you want (start with 1 tablespoon).

~Place dollops of icing on each roll.

Garlic Dill Mayo

This is good on a cheeseburger, hot dog or as a dip.

GARLIC DILL MAYO

(makes about 1 1/2 cups)

Ingredients:

*1 large egg

*1 cup light olive oil

*1 garlic clove, minced

*1 tablespoon mustard

*2 tablespoons freshly squeezed lemon juice

*1/2 teaspoons salt

*1 teaspoon ground black pepper

*2-3 tablespoons fresh dill

Directions:

~In a tall container, whisk the mayonnaise, olive oil, garlic, mustard, lemon juice, salt & pepper until it starts to become thick (I use an immersion blender).

~Add in dill wee and whisk until thick.

~Cover and refrigerate for at least 1 hour. 

1. In a bowl, whisk the mayonnaise with the lemon juice and dill and season with salt. Refrigerate until ready to serve.

Sourdough Dill Pickle Bread

 If you like pickles, you will love this.  Makes a cheeseburger, grilled chicken sandwich or a grilled cheese sandwich even better.

SOURDOUGH DILL PICKLE BREAD

(makes 1 loaf)

Ingredients:

*1/2 cup warm dill pickle juice (114 grams)

*3/4 cup warm filtered water (171 grams)

*1/3 cup + 1/2 tablespoon  active sourdough starter (100 grams)

*1 teaspoon salt (6 grams)

*3 5/8 cup bread flour (450 grams)

*2 tablespoons fresh dill (or 1 tablespoon dried)

*1 cup chopped dill pickles (drained and patted as dry as you can)

Directions:

~In a large glass mixing bowl, whisk the water, dill pickle juice, salt and starter until the starter has dissolved. 

~Add in flour, salt and dill weed and mix (the dough will be shaggy/lumpy).

~Cover with a clean damp kitchen towel and let rest for 1 hour.

~Pour some cold water into a small bowl.

~Uncover the dough and put your finger tips into the cold water.

~Slide your wet fingers under the dough and gently lift off the bottom of the bowl.

~Pull up on the dough and stretch it then fold it in half towards you.

~Turn the bowl a quarter turn and repeat the stretch and fold method (do this step two more times).

~Cover the bowl with a damp towel.

~Add in chopped dill pickles (that have been patted as dry as possible).

~Let the dough rest another 20 minutes and repeat the stretch and fold method again.  do this every 20 minutes for a total of 4 times.

~After the final fold, shape the dough into a ball and place into a clean bowl.

~Cover and allow to rise for 8-12 hours on the counter (draft free area is best).

~Sprinkle counter top with flour.

~Place fingers in cold water again and gently place fingers under the dough.

~Lift up the dough in the center and allow the dough to drape down over fingers for a second or two and then place on floured counter top.

~Lightly sprinkle the top of the dough with flour.

~Flip the dough over.

~Pinch the edges together to form a ball.

~Flip the dough over again, so that the seams are faced down.

~Gently pull the dough towards you and turn a quarter turn as you pull it.

~Repeat this until it becomes a tight ball.

~Lightly dust with flour.

~Line a bowl with a clean towel or use a proofing basket.

~Generously dust towel or proofing bowl with flour.

~Cover with a damp towel and place in a plastic bag.

~Refrigerate for 12-36 hours.

~Place a large cast iron dutch oven in the oven.

~Preheat oven to 450 degrees for 45-50 minutes.

~Remove dough from the refrigerator and remove towel.

~Allow to sit for at least 40 minutes (I do this while the dutch oven is heating up).

~Lightly dust the top of the dough with flour.

~Place a sheet of parchment paper on counter.

~Gently remove dough from bowl, and place on parchment paper.

~Using a razor blade or sharp knife, make shallow (1/4 inch) cuts on top of bread (any design).

~Carefully remove dutch oven from the oven and remove the lid.

~Using the parchment paper gently lift he dough into the hot pan.

~Place the lid back on.

~Place back into oven on the bottom rack and bake for 20 minutes.

~Remove the lid and bake for another 20 minutes.

~Remove from oven and carefully lift the bread by the parchment paper and place on a cooling rack.

~Cool completely before cutting.

Sourdough Hotdog Buns

 I let mine rise in a hotdog bread mold, but you can just roll them out if you don't have one.  I normally just this recipe in half, because it's just my husband and I.

SOURDOUGH HOTDOG BUNS

(makes 12)

Ingredients:

*5 1/3 cups bread flour (500 grams)

*1/3 cup sourdough starter (100 grams)

*1 large baked potato (190-200 grams), baked

*1 cup whole milk (225 grams)

*2 large eggs

*1 1/2 tablespoons granulated sugar (20 grams)

*1/2 tablespoon salt (10 grams)

*1/2 cup butter (110 grams)

*1/4 cup butter, melted

*sesame seeds or everything seasoning (optional)

Directions:

~Remove the skin from the baked potato.

~Place warm potato and milk into a blender and blend until smooth (pureed).

~Pour mixture into a large mixing bowl, add eggs, sugar, and sourdough starter.

~Mix until the sourdough has dissolved.

~Add bread flour and salt and stir  until it's shaggy.

~Knead dough until it's soft and elastic (stretch & fold, being careful not to tear the dough).

~Form the dough into a ball and place into a greased bowl.

~Cover with plastic wrap or a damp towel, and allow to rise in a draft free area for about 4 hours or until doubled in size.

~Cut dough into 12 equal pieces.

~Roll each piece into a ball and allow to rest for 5-10 minutes, covered with a damp towel.

~Roll each ball into a rectangle and roll lengthwise tucking in the ends.

~Place dough onto a cookie sheet or hot dog mold.

~Cover and allow to rise for 4 hours or doubled in size.

~Gently brush melted butter over the top of the dough.

~Sprinkle desired amount of sesame seeds or everything seasoning over the top of the dough.

~Preheat oven to 350 degrees.

~Bake for 28-32 minutes or until golden brown .

~Allow to cool for 15 minutes, before slicing open to use.

Roast Beef Hash

 A great way to use left over roast beef and potatoes.  

ROAST BEEF HASH

(serves 2-4)

Ingredients:

*2 tablespoons olive oil, divided

*2 Idaho or russet potatoes, cooked and cut into bite size pieces

*2 cups roast beef, cooked and cut into bite size pieces

*1/2 red bell pepper, chopped

*1/2 medium onion, chopped

*1 garlic clove, minced

*1/2 teaspoon salt

*1/2 teaspoon ground black pepper

*2 tablespoons butter, sliced into small pieces.

*1/4 cup leftover beef gravy (optional)

*2-4 large eggs (one per person)

Directions:

~Heat up large skillet or medium heat.

~Once hot, add in 1 tablespoon olive oil.

~Sauté red pepper and onion, until soft.

~Transfer into a large bowl.

~Add in potatoes, roast beef, minced garlic, salt & pepper and gently stir until well combined..

~Heat up skillet again and add the remaining 1 tablespoon olive oil.

~Cook until lightly brown and crispy, flipping often.

~Once hot, add butter evenly over top.

~Turn off heat and set aside.

~Fry up eggs to your desired doneness (normally over easy).

~Plate hash and put the egg on top.

~Drizzle gravy over top (optional).

Mock Chipotle Chicken Al Pator Bowl

 I love to put this over rice and sprinkle some Queso Fresco Cheese over it.  

MOCK CHIPOTLE CHICKEN AL PASTOR

(serves 4-6)

Marinade Ingredients:

*2 teaspoons kosher salt

*1 teaspoon ground black pepper

*1 teaspoon cumin

*4 garlic cloves

*1 tablespoons chili powder

*1 (7 ounce) can chipotle peppers in adobo sauce (leaving one out for the sauce)

*3/4 cup water

*8 boneless, skinless chicken thighs (can use breasts if preferred)

Sauce Ingredients:

*2 guajillo chilies

*1 ancho chilie

*6 morita chiles

*1 teaspoon Mexican oregano

*1 teaspoon salt

*1 teaspoon cumin

*1/3 cup pineapple juice

*1 tablespoon paprika (or achiote powder)

*2 tablespoons apple cider vinegar

*2 tablespoons water

*2 teaspoons granulated sugar

*1 chipotle pepper in adobo sauce

*freshly squeezed lime juice from 1-2 limes

*2-4 tablespoons fresh cilantro

Topping Ingredients: (pick what you want)

*2 cups cooked rice

*1 green pepper, sliced and grilled

*1 red pepper, sliced and grilled

*1 large white onion, grilled

*black beans

*shredded lettuce

*corn

*1/2 cup guacamole 

*salsa or pico de Gallo

*queso fresco cheese, shredded (or Monterey Jack Cheese)

*sour cream

Marinade Directions:

~Mix all the ingredients except chicken into a blender.

~Blend until well mixed

~Place chicken thighs and sauce into a zip-loc bag and seal.

~Refrigerate for at least 8-12 hours.

Sauce Ingredients:

~Cut open all the peppers and remove all the seeds.

~Pour water into a saucepan and put the peppers in.

~Bring to a boil.

~Reduce heat and simmer for 20-25 minutes.

~Drain water and place peppers, oregano, salt, cumin, pineapple juice, paprika, apple cider vinegar, water, sugar, and 1 chipotle pepper in adobe sauce, into a blender.

~Blend on high until smooth.

Time To Put It Together:

~Remove chicken thighs from marinade.

~In a large skillet over medium heat, cook chicken thighs until done, flipping half way through (internal temperature 165 degrees).

~Remove from heat and allow to sit for 2 minutes.

~Cut into bite size pieces.

~In a large bowl,  mix lime juice, cilantro and grilled chicken together.

~Serve over rice and put whatever toppings you want on it.

Sourdough EverythingnCrackers

 Nice and crispy.  I really like them just as they are or with a dip.  Goes great with Nieman Marcus Dip, Garden Vegetable Dip, and Bacon and Tomato Dip.

SOURDOUGH EVERYTHNG CRACKERS

Ingredients:

*200 grams sourdough discard/starter (3/4 cup)

*3 tablespoons olive oil

*65 grams all-purpose flour (1/3 cup)

*70 grams whole wheat flour (5/8 cup)

*1/4 teaspoon garlic powder

*1/8 teaspoon onion powder

*1/2 teaspoon baking soda

*1/2 teaspoon salt

*1 tablespoon everything seasoning

*salt flakes (optional)

Directions:

~In a medium mixing bowl, combine sourdough starter/discard with olive oil.

~Stir in all-purpose flour, whole wheat flour, garlic powder, onion powder, baking soda, and salt.

~Knead until all ingredients are mixed in well.

~Shape into a log (about 5-inches long).

~Wrap in plastic wrap and refrigerate for 5-36 hours.

~Preheat oven to 325 degrees.

~Cut dough into quarters. 

~Keep one quarter and refrigerate the other 3/4 until you are ready to roll them out.

~Place dough on silicone mat or parchment paper.

~Roll dough out into a rectangle, about 1/4 inch thick.

~Sprinkle with everything seasonings (or seasonings of your choice).

~Lightly press them down into the dough.

~Roll out dough even thinner (about the thickness of a sesame seed).

~Sprinkle lightly  with flakey salt (optional)

~Cut dough into desired size.

~Repeat the rolling out and adding seasonings with the remaining dough.

~Place dough with silicone mat or parchment paper onto a cookie sheet.

~Bake for 14-20 minutes or until edges begin to brown.

~Remove from oven and cool on a cooling rack.

~Once cool, break apart any crackers that need to be.

Waldorf Salad

I love this for lunch or a side dish.  If I make it for dinner I like to add grilled chicken to it.  The measurements for the fruit and veggies do not need to be exact for this salad.  

WALDORF SALAD

(serves 4-6)

Dressing Ingrediens:

*3 tablespoons plain greek yogurt

*3 tablespoons mayonnaise 

*1 tablespoon freshly squeezed lemon juice

*1 tablespoon honey

Salad Ingredients:

*2 Granny Smith apples, chopped (or any firm apple)

*2 celery stalks, chopped  (1 cup)

*1 cup red or green seedless grapes, halved 

*1 cup walnuts, chopped

*1/2 cup dried cranberries (optional)

*1/2 teaspoon salt

Dressing Directions:

~In a large bowl, whisk all the ingredients together.

Salad Directions:

~Toast slivered almonds in a medium skillet until lightly toasted (when you start to smell it, it's done).

~Set aside and cool completely. 

~Add the salad ingredients and mix until well coated.

~Place in a clean bowl and cover.

~Refrigerate for at least one hour before serving (a few hours is even better).

Small Batch Upside Down Pineapple Cake

 This is one of my husband's favorite cakes.  I like that by reducing the size of the cake, we don't have to have it for a week.

SMALL BATCH UNSIDE DOWN CAKE

(serves 2)

Topping Ingredients:

*4 pineapple rings

*4 maraschino cherries

*1/8 cup walnuts, roughly chopped

*1/4 cup melted butter 

*3/4 cup brown sugar

Cake Ingredients: 

*1/3 cup butter, softened

*1/2 cup granulated sugar

*1 egg

*1/2 teaspoon vanilla extract

*3/4 cup all-purpose flour

*1 teaspoon baking powder

*1/4 teaspoon salt

*1/2 cup whole milk

Topping Directions:

~Preheat oven to 350 degrees.

~Spray a 6-inch round cake pan or a loaf pan with cooking spray.

~Pour melted butter into prepared pan.

~Sprinkle brown sugar evenly over butter.

~Place pineapple rings over brown sugar & butter.

~Place a maraschino cherry in the center of each pineapple ring.

~Sprinkle chopped nut over top.

Cake Directions:

~Cream butter and sugar together. 

~Stir in egg and vanilla extract.

~Sift in flour, baking powder, and salt.

~Stir until mixture is creamy.

~Pour over top of brown sugar & pineapple mixture. 

~Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

~Remove from oven and allow cool for 5 minutes.

~Flip onto a plate.

~Cool and enjoy.

Niemam Marcus Dip

Such a good dip.  I like to have pita bread, crackers, or veggies to dip in it.

NIEMAN MARCUS DIP (million dollar dip)

Ingrediens:

*8 slices bacon, cooked and cup into small pieces 

*1/2 cup slivered almonds, toasted

*1 cup mayonnaise 

*1 (8 ounce) package cream cheese, softened

*1/4 teaspoon ground black pepper

*1/2 teaspoon garlic powder

*pinch cayenne pepper

*1 cup sharp cheddar cheese, shredded

*1/2 cup green onions, sliced thin

Directions:

~Cook bacon until crispy.

~Remove from heat and allow to cool.

~Cut bacon into small pieces.

~Place slivered almonds in a small dry skillet.

~Toast until golden brown, stirring often (4-7 minutes, careful not to burn).

~Set aside and cool completely.  

~In a medium bowl, stir mayo, cream cheese, pepper, garlic powder, and cayenne pepper together until creamy.

~Stir in cheese, bacon, almonds, and green onions until well incorporated.

~Place into a clean bowl, and cover with plastic wrap.

~Refrigerate for at least 4 hours before serving.

Roasted Garlic Caramelized Onion Dressing

 Yummy.   Not only good on a salad, but great for marinating chicken or dipping bread in.

ROASTED GARLIC & CARAMELZIED ONION DRESSING 

(makes 1 pint)

Roasted Garlic Ingredients:

*1 garlic head

*1/2 teaspoon olive oil

Caramelized Onion Ingredients:

*1/2 teaspoon olive oil

*1 small white onion, sliced thin

*dash of salt

Dressing Ingredients:

*1 1/2 cups olive oil

*3/4 cup red wine vinegar

*2 tablespoons dijon mustard

*1/2 teaspoon freshly squeezed lemon juice

*1/2 teaspoon honey

*1 tablespoon Italian seasoning 

*1/2 teaspoon onion powder

*1/2 teas[ppm garlic powder

*salt & pepper

Roasted Garlic Directions:

~Preheat oven to 400 degrees.

~Cut off the tip of the garlic head, exposing the garlic cloves.

~Place on a sheet of aluminum foil.

~Drizzle 1/2 teaspoon olive oil over cut side of garlic cloves.

~Seal the foil around the garlic Bulb.

~Roast in preheated oven for 30-40 minutes (garlic will be soft and golden in color).

~Remove from oven and allow to cool.

Caramelized Onion Directions:

~Slice onion thin.

~Heat of 1 teaspoon olive oil in into a small skillet.

~Add sliced onions and sprinkle with salt.

~Cook onions until golden brown, stirring often.

~Remove from heat and cool

Dressing Directions:

~Place roasted garlic cloves, caramelized onions, olive oil, red wine vinegar, dijon mustard, lemon juice, honey,  Italian seasoning, onion powder, garlic powder, salt & pepper into a blender.

~Blend on high speed until emulsified.  

~Store in a covered container.

Mock Cracker Jacks

 It is best to prep your ingredients before starting the recipe.    I like to take my bag sealer and cut squares in waxed paper.  I seal 3 edges and then put a small toy or sticker in it.  I then seal up the last edge.   I make little bags of cracker jacks and then put the toy surprise in it.   The kids and adults love it.  

MOCK CRACKER JACKS

 (makes about cups)

Ingredients:

*2j tablespoons vegetable oil (for popping popcorn)

*1/4  cup + 2 tablespoons popcorn kernels (I actually make it just a little under a 1/2 cup)

*1 1/2 cups salted spanish peanuts 

*1/2 cup butter, cut into pieces (for easier melting)

*1 cup brown sugar, packed

*1/8 cup light corn syrup 

*1/4 cup molasses 

*1 teaspoon salt

*1 teaspoon pure vanilla extract 

*1/4 teaspoon baking soda

Directions:

~Pop the popcorn in the vegetable oil until done.

~Remove any kernels that haven't popped.

~Place popped corn and Spanish peanuts into a large bowl.

~Preheat oven to 250 degrees.

~Spray 2 large cookie sheets with cooking spray or lightly grease.

~In a small saucepan, stir in butter, browns sugar, molasses, corn syrup and salt over medium heat until the butter melts.

~Add a candy thermometer if you have one.

~Allow mixture to cook (without stirring) until it reaches 248 degrees (or about 3 -5 minutes once it starts to boil).

~Remove from heat and stir in vanilla extract and baking soda.

~Pour it immediately over the popcorn and Spanish peanuts stirring until well coated.

~Transfer unto prepared pans.

~Bake for 30 minutes, stirring half way through.

~Remove from oven and allow to cool completely (it will crisp up as it cools).

Soft No Roll M & M Sugar Cookies

 If I'm making Easter Bunny Cookies, then I don't add the M&M's  to the batter.  I add them after the cookie in cooked and still warm.   Switch up the colors for different holidays.

SOFT NO ROLL M&M SUGR COOKIES

(1 1/2 dozen)

Ingredients:

*2 cups all-purpose flour

*1 teaspoon baking powder

*1/2 teaspoon baking soda

*1/2 teaspoon salt

*1/2 cup butter, softened

*1/2 cup granulated sugar

*1/4 cup brown sugar

*2 large eggs, room temperature

*2 teaspoons vanilla extract

*2 cups plain M&M candy

Directions:

~Preheat oven 350 degrees.

~Line cookie sheets with parchment paper (optional).

~In a large mixing bowl, cream butter, granulated sugar, and brown sugar together until mixture is light and fluffy.

~Stir in eggs and vanilla until well combined.

~Sift in flour, baking powder, baking soda, and salt and mix until combined.

~Stir in M&M's.

~Scoop onto prepared cookie sheets.

~Bake for 10-12 minutes.

~Remove from oven and cool for 4-5 minutes before transferring onto a cooling rack.

Sourdough Pumpkin Bread

 This recipe makes two loafs, but it's easy to cut in half.  I like to make the two and share one with some else.

SOURDOUGH PUMPKIN BREAD

(makes 2 loafs)

Bread Ingredients:

*400 grams all-purpose flour (3 1/2 cups)

*12 grams baking soda (2 teaspoons)

*9.8 grams baking powder (1 1/2 teaspoons)

*7 grams salt (1/2 teaspoon)

*1 tablespoon pumpkin pie spice (or use 3/4 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg)

*1 cup granulated sugar

*1 cup light brown sugar

*6 large eggs, room temperature 

*140 grams vegetable oil (1 1/3 cups)

*454 grams sourdough starter or discard (2 cups)

*1 teaspoon maple flavoring (or 2 teaspoons vanilla extract)

*1 (15 ounce) can pumpkin puree (425 grams)

Topping Ingredients:

*2/3 cup pecans, chopped small

*1 tablespoon honey

*1 teaspoon butter

Bread Directions:

~Preheat oven to 350 degrees.

~Spray 2 loafs pans with cooking spray.

~Line with parchment paper and spay with cooking spray (optional, but easier to remove bread).

~In a large mixing bowl,  sift flour, baking soda, baking powder, salt and pumpkin pie spice together. 

~In another large mixing bowl, whisk granulated sugar,  brown sugar, eggs, vegetable oil, sourdough starter, maple flavoring, and pumpkin puree together until well incorporated.

~Add the dry ingredients to the dry ingredients about 1-2 cups at a time, mixing between each addition.

~Divide batter evenly into prepared loaf pans.

Topping Directions:

~In a small microwaveable bowl, heat butter, honey and pecans for 10-12 seconds.

~Stir well.

~Pour over the tops of the loafs of bread.

~Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.

~Remove from oven and allow bread to cool for 15-20 minutes.

~Take a knife or offset spatula and run it around the sides of the bread between the bread and the pan.

~Carefully remove bread from pan and allow to cool on a cool rack.

~Allow to cool before cutting.

Small Batch Baked Goulash

 If you want to make just goulash without the cheese, omit the beef stock and cheese.  Do not put it n the oven, just serve once you've added the macaroni.  Goes great with Small Batch Bread Sticks.

SMALL BATCH BAKED CHEESY GOULASH

(serves 2-3)

Ingredients:

*1 cup dry macaroni

*1/2 pound ground beef

*1 1/2  cups stewed tomatoes

*1/2 cup beef stock

*1/3 cup tomato paste

*1/2 cup onion, chopped

*1/4 cup green bell pepper, chopped 

*1/4 cup red bell pepper, chopped

*1 garlic clove, minced

*1/2 teaspoon ground black pepper

*1/2 teaspoon salt

*1/2 teaspoon smoked paprika

*2 teaspoons Italian seasoning

*1 cup cheddar cheese, shredded

Directions:

~Preheat oven to 350 degrees.

~Spay a small casserole dish with cooking spray.

~Cook as directed on the package (about 15 minutes).

~In a medium skillet over medium heat, ground beef, onions, green pepper, red pepper and garlic.

~Break up beef into crumbles as it cooks.

~Cook until beef is no longer pink.

~Drain any excess grease.

~Stir in salt, pepper, smoke paprika, and Italian seasoning, stirring for 30-60 seconds.

~Stir in stewed tomatoes, beef stock and tomato paste.

~Sir in macaroni.

~Place in prepared casserole dish.

~Sprinkle mozzarella cheese over the top.

~Bake for 30 minutes.

Small Batch Soft Bread Sticks

 These are very much like Olive Garden bread sticks.   Great with any pasta dish.

SMALL BATCH SOFT BREAD STICKS

(makes 4)

Bread Stick Ingredients:

*2 teaspoons granulated sugar

*1/2 teaspoon active dry yeast

*1/3 cup water

*1 cup bread flour

*1/2 teaspoon salt

*1 tablespoon + 1 teaspoon butter, softened

Topping Ingredients:

*2 teaspoons melted butter

*1/2 teaspoon dried oregano 

*1/8 teaspoon garlic salt

Bread Sticks Directions:

~Dissolve sugar and yeast in the warm water.

~Let stand for 5 minutes, or until foamy on top.

~Combine four and salt into a medium mixing bowl.

~Mix the softened butter into the flour.

~Pour the foamy yeast mixture into the flour mixture.

~Knead the dough for approximately 8 minutes (12 minutes if knead by hand), or until the dough pulls away from the sides of the bowl, and is smooth and elastic. 

~Place the dough into a greased container and cover.

~Allow dough to rise for about 1 hour or until doubled in size.

~Divide Dough into 4 sections.

~Roll dough into a rope about 7-inches long.

~Place on a parchment lines cookie sheet (or spray pan with cooking spray).

~Cover and allow to rise in a draft free area until doubled in size about 1 1/2 hours.

~Preheat oven to 400 degrees.

~Bake for 12 minutes, or until golden brown.

Topping Directions:

~In a small bowl, whisk melted butter, oregano, and garlic salt together.

~Brush hot bread sticks with melted butter mixture.

Sourdough Cinnamon Raisin Bread

 This makes two very delicious loafs of bread.   You can omit the raisins if you don't like them.  This bread takes a long time to make, but it's so worth it.   I doubled the recipe, and it came out great.

SOURDOUGH CINNAMON RAISN BREAD

(makes 1 loaf)

Bread Ingredients:

*150 grams active starter (1/2 cup)

* 325 grams filtered water (1 1/4 cups)

*25 grams honey (1 tablespoons)

*40 grams vegetable oil (2 tablespoon) 

*500 grams bread flour (4 cups)

*10 grams salt (2 teaspoons)

Filling Ingredients:

*1 1/4 tablespoons ground cinnamon

*1/4 cup brown sugar

*1/2-1 cup raisins

*1 cups warm water

Bread Directions:

~In a large mixing bowl,  mix active sourdough starter, filtered water, honey, and vegetable oil together until well combined.

~Mix in flour and stir until dough becomes shaggy (sticky and not smooth, but all the flour mixed in).

~Cover and allow to rest for 1 hour.

~Sprinkle salt over dough.

~Wet your fingers in cold water and work the salt into the dough.

~Cover and ret for 30 minutes.

~Soak raisins in water.

~Uncover dough and put your fingers in cold water.

~Slide your fingers under the dough and gently lift off of the bottom of the bowl.

~Pull the dough and stretch in and fold in half towards you.

~Turn the bowl and quarter turn and repeat the stretch and fold method.

~Cover and rest for 30 minutes.

~Drain water from raisins.

~Add raisins and work them into the dough, by doing the stretch and fold method again.

~Cover and rest for 30 minutes.

~Do the stretch and fold method one more time.

~Cover and refrigerate for 8-36 hours.

~Remove dough from the refrigerator and allow it to rest for around 2 hours.

~Form into a ball.

~Cover and allow to rest for 1 hour.

~Grease a loaf pan (I also line mine with parchment paper).

~Roll out dough into a rectangle.

~Sprinkle dough with 1/8 cup of the cinnamon sugar.

~Fold dough to center lengthwise.  Do the same with the other side and seal the seam.

~Tightly roll the dough lengthwise, tucking int the ends.

~Place the dough into prepared loaf pan.

~Sprinkle 1/8 cup cinnamon sugar over top of each loaf.

~Cover and allow to rise for 3-6  hours or until dough reaches the top of the pan.

~Preheat oven to 400 degrees.

~Make a couple slits on the top of the dough.

~Place a baking dish of water on the bottom rack.

~Bake the loaf of bread on the center rack and bake for 15 minutes.

~Reduce heat to 375 degrees.

~Bake for another 30-40 minutes (or until internal temperature is 200 degrees).

~Remove from loaf pans and cool completely on a cooling rack before cutting.

Small Batch Chicken Pot Pie

 You can make this with leftover chicken, turkey or even ham.  If you don't want to make the sauce you could use a can of cream of potato soup and omit the potatoes.  

SMALL BATCH CHICKEN POT PIE

(serves 2)

Pie Crust Ingredients (or buy a refrigerated one)

*3/4 cup all purpose flour

*1/4 teaspoon baking powder

*1/4 teaspoon salt

*1/4 cup lard

*1/8 cup water

*1 teaspoon white vinegar

Pie Ingredients:

*1 1/2 cups cooked chicken, diced 

*1 tablespoon butter

*1/4 cup onion, diced

*1 medium carrots, diced

*1 celery stick, diced

*1/2 cup potatoes, diced 

*1/4 cup frozen peas

*1/4 cup frozen corn

*1/4 cup frozen green beans

*1 tablespoon butter

*2 tablespoons all-purpose flour

*1 1/2 cup chicken stock

*1/4 whole cup milk or heavy cream

*1/4 teaspoon Worcestershire sauce

*1 teaspoon dried parsley 

*1/4 teaspoon salt

*1/4 teaspoon ground black pepper

*1/4 teaspoon ground thyme

*1/4 teaspoon dried rosemary

*1/4 teaspoon garlic powder

*1 egg + 1/2 teaspoon water (mixed together to form an egg wash)

*2 tablespoons freshly grated parmesan cheese (optional)

Crust Directions:

~Whisk the flour, baking powder, and salt together in a medium mixing bowl.

~With a pastry blender or fork, cut the lard into the flour, until mixture resembles coarse crumbs.

~Mix water & vinegar together.

~Slowly add to flour mixture a few tablespoons at a time, until the dough comes together into a ball.

~Roll dough, out on a lightly floured surface.

Pie Directions:

~Preheat oven to 400 degrees.

~Spray a 9x5 inch loaf pan or baking dish with cooking spray.

~Line pan with crust, allowing the edges to hand over the sides of the pan.

~Cover crust with a towel or plastic wrap to keep it from drying out.

~Put diced potatoes into a small pot of water.

~Bring to a boil and cook for 5 minutes.

~Drain and set aside.

~In a medium skillet, over medium heat melt 1 tablespoon butter.

~Add in diced onions, celery and carrots, and sauté until veggies are fork tender.

~Add in potatoes, frozen corn, and frozen peas.

~Cook for 1 minute.

~Remove veggies from pan and set aside.

~Melt 1 tablespoon of butter in pan.

~Add in flour and whisk for 1 minute.

~Whisk in milk and chicken stock and bring to a low boil, whisking continuously.

~Stir in seasonings and continue whisking until mixture thickens up.

~Stir in veggies and chicken.

~Pour hot mixture into crust.

~Wrap the crust that is hanging over the edges over the top of the pie filling.

~Use a pastry brush and brush some of the egg wash over the top of the crust.

~Sprinkle parmesan cheese over top of crust.

~Bake in preheated oven for 15-20 minutes or until crust is done and a golden brown.

Chicken Pot Pie Pockets

 When I make these, I make a couple batches.   Once they are baked and cooled, I put them on a cookie sheet in a single layer and freeze them.  I then put them in a zip-loc bag with a piece of parchment paper between them.   I return them to the freezer.   Then any time you want one, just pop it in the toaster frozen and you'll have a good hot snack/lunch.  

**If you don't want to cut up all the veggies, you could use a 10 ounce bag of frozen veggies.

CHICKEN POT PIE POCKETS

(makes )

Ingredients:

*2 (10.5 ounce) cans cream of potato soup

*1 tablespoon butter

*2 medium carrots, chopped small

*2 celery stalks, chopped small

*1 medium onion, chopped

*1 cup frozen peas

*1 cup frozen corn

*1 teaspoon salt

*1 teaspoon ground black pepper

*1/2 teaspoon garlic powder

*2 -3 cups cooked chicken, shredded or cut into pieces

*2 boxes refrigerated pie crusts (2 crusts in each box)

*1 large egg + 1/2 teaspoon water (for egg wash)

Directions:

~Allow pie crusts to come to room temperature.

~Preheat oven to 350 degrees.

~Line two baking sheets with parchment paper or spray with cooking spray.

~In a large skillet melt butter.

~Add in carrots, celery, and onions and cook until soft.

~Stir in both cans of cream of potato soup,  chicken, frozen corn, frozen peas, salt, pepper, and garlic powder.

~Remove from heat and set aside.

~Unwrap the pie crusts and unroll.

~Cut off the edges of the dough to make it into a square.

~Cut the square into quarters.

~Place 1/4 cup of chicken mixture into the center of one of the pieces of dough.

~Brush a little water around the outside edges of filled dough.

~Place another piece of dough on top of filled dough.

~Seal edges with a fork.

~Brush the tops with egg wash.

~Poke a couple small holes on the tops.

~Place on prepared baking sheet and bake for 20-30 minutes or until they are a golden brown.

Sourdough Coffee Cake

 This is so moist and delicious.   It's good warm or cold.  You can leave out the pecans or blueberries if you aren't a fan.  It will still be delicious without them.

SOURDOUGH COFFEE CAKE

(serves 8-10)

Sponge Ingredients:

*230 grams filtered water (1 cup)

*240 grams active sourdough starter (1 cup)

*345 grams all-purpose flour (2 1/2 cups)

Filling Ingredients:

*3/4 cup light brown sugar

*1 1/2 tablespoons ground cinnamon

*1/2 cup butter, melted

*1/2 cup toasted pecans

*1 cup blueberries (or dried cranberries)

Cake Ingredients:

*Overnight sponge

*1 cup butter, melted and cooled

*2 large eggs, room temperature and beaten

*1/2 cup granulated sugar

*2 teaspoons vanilla extract

*1 tablespoon baking powder

*1/2 teaspoon salt

Sponge Directions (I do this the night before):

~In a large mixing bowl, whisk water, sourdough starter.

~Stir in flour and until mixture is shaggy (sticky and not smooth).

~Cover and sit on counter for 8-12 hours.

Filling Directions:

~In a small bowl, whisk brown sugar and cinnamon together and set aside.

~Melt butter and set aside.

Cake Directions:

~Preheat oven to 350 degrees.

~Grease a 9x13 inch baking pan.

~In a large mixing bowl, mix sponge mixture, melted butter, eggs, sugar, vanilla, baking powder and salt until well incorporated.

~Pour half of the batter into prepared baking dish.

~Sprinkle half of the cinnamon sugar filling over top of the dough.

~Sprinkle half of the pecans and blueberries over top of the cinnamon sugar.

~Pour the remaining batter over the pecans and blueberries.

~Sprinkle the remaining cinnamon sugar, pecans and blueberries over top.

~Drizzle melted butter over top.

~Bake in preheated oven for 25-35 minutes, or until a toothpick inserted in the center comes out clean.

~Cool in the baking dish for about 15 minutes, before cutting.

Small Batch Peanut Butter Bars

I do love peanut butter and chocolate desserts.   This is easy to make.  

SMALL BATCH PEANUT BUTTER BARS

(serves 4-6)

Bar Ingredients:

*1/4 cup butter, softened 

*1/4 cup granulated sugar

*1/4 cup light brown sugar

*1/4 teaspoon vanilla extract

*1 tablespoon egg, beaten

*1/2 cup peanut butter

*1/4 cup + 2 tablespoons creamy peanut butter

*1/4 cup old fashion oats

*1/4 teaspoon baking soda

*pinch of salt

Filling Ingredients:

*3 tablespoons peanut butter

Frosting Ingredients:

*3 tablespoons butter, softened

*1 1/2 tablespoons unsweetened cocoa

*1 teaspoon vanilla extract

*1 1/4 cups powdered sugar

*2-4 tablespoons heavy cream

*6 mini peanut butter cups, broken into pieces

Bar Directions:

~Preheat oven to 350 degrees.

~Spray a 9x7 inch sheet pan or small baking dish.

~In a mixing bowl, cream butter, granulated sugar and brown sugar together until creamy.

~Stir in vanilla, egg, and peanut butter, mix until well combined.

~Stir in oatmeal, flour, baking soda and salt until well combined.

~Spread into prepared pan.

~Bake for 14-16 minutes.

Filling Directions:

~Remove from oven and put the 3 tablespoons of peanut butter in dollops over hot peanut butter bars.

~Allow to sit for 5 minutes.

~Spread melting peanut butter over top of bars.

~Allow bars to cool completely.

Frosting Ingredients:

~In mixing bowl, cream butter, unsweetened cocoa, and powdered sugar together.

~Add in vanilla and 3 tablespoons heavy cream and mix until smooth (add the other tablespoon of heavy cream if you want to thin out the frosting).

~Spread frosting over bars.

~Sprinkle on broken up peanut butter bars.

Small Batch Sloppy Joes

 Just enough for two.  Goes great with some homemade fries or cheesy potatoes.

SLOPPY JOES

(serves 2)

Ingrediens:

*1/2 pound ground beef

*1/4 cup chopped onions,

*1/4 cup chopped green bell pepper

*1/4 cup chopped red bell pepper

*1/2 teaspoon minced garlic

*2/3 cup beef stock

*1/3 cup ketchup 

*1/2 teaspoon brown sugar

*1 tablespoon tomato paste (optional)

*1 1/2 teaspoons Worcestershire sauce 

*1 dash soy sauce

*1/4 teaspoon yellow mustard

*1/4 teaspoon salt

*1/2 teaspoon ground black pepper

*1/4 teaspoon smoked paprika

Directions:

~In a medium skillet, over medium heat cook ground beef, onion, garlic, red bell pepper, and green bell pepper until beef is browned and crumbly.

~Stir in beef stock, brown sugar, ketchup, mustard, tomato paste, Worcestershire sauce, soy sauce, salt, pepper and smoked paprika.

~Bring to a boil.

~Reduce heat to low, simmer for 35-45 minutes, or until mixture become thick.

~Serve on hamburger buns.

Small Batch Cheesy Potatoes

 Goes great BBQ chicken, burgers or pork chops.  If I dice the potatoes and not shred them, I will par boil them for about 5 minutes and then drain them.  I do this to make sure the potatoes get done enough.

SMALL BATCH CHEESY POTATOES

(serves 2)

Sauce Ingredients:

*3 butter

*3 tablespoon all-purpose flour

*1/2 cup whole milk (or heavy cream)

Potato Ingredients:

*2 cups of peeled and diced potatoes very small, or shred them (or frozen hash browns)

*1/3 cup sour cream

*3 tablespoons butter, melted

*1/4 cup onion, diced

*1 garlic clove, minced

*1/4 teaspoon salt

*1/4 teaspoon ground black pepper

*3/4 cup cheddar cheese, grated

*2 teaspoons dried chives

Topping Ingredients:

*1/3 cup bread crumbs (I used whole wheat)

*2 tablespoons butter, melted

Sauce Directions:

~In a small saucepan over medium heat, melt butter.

~Whisk flour and cook for 1-2 minutes, continuously whisking.

~Slowly whisk in milk.

~Cook until mixture thickens, whisking the entire time (4-6 minutes).

~Remove from heat and set aside.

Topping Directions:

~In a small bowl, mix bread crumbs and melted butter together until well combined.

Potato Directions:

~Preheat oven to 350 degrees.

~Lightly grease a 8x5 inch baking dish (or a small oven proof skillet).

~In a small bowl, mix potatoes, sour cream, melted butter, onion, garlic, salt, pepper, cheese, chives and sauce mixture until well combined.

~Pour into prepared dish.

~Sprinkle crumb topping over top of potatoes.

~Bake in preheated oven for 45-50 minutes, or until potatoes are tender and golden brown and bubbly around the edges.

Orange Rolls

 These are made like cinnamon rolls, but are orange flavoring.  They are so soft and tasty.  If you don't use the instant pudding (which I would suggest you do) add another 1/2 cup of all-purpose flour.  This is a great treat for Easter morning.  

ORANGE ROLLS

(makes 12 extra large or 18 normal)

Roll Ingredients:

*1/2 cup very warm water (not hot).

*1 tablespoon granulated sugar

*1 (.25 ounce) package active dry yeast (2 1/4 teaspoons)

*1/4 cup butter, melted

*1 (3.4 ounce) package instant vanilla pudding

*1 cup very warm (not hot) milk

*1 large egg, room temperature is best

*1/2 teaspoon salt

*4 cups bread flour (all-purpose flour)

Filling Ingredients:

*2 tablespoon orange zest

*1/2 cup granulated sugar

*1/2 cup butter, softened

Frosting Ingredients:

*1 (4 ounce) package cream cheese, softened

*1/4 cup butter, softened 

*1 teaspoon orange zest

*1 cup powdered sugar

*1 1/2 teaspoon fresh squeezed orange juice (a little more if needed to thin out frosting)

Roll Directions:

~In a large bowl, mix water, sugar and yeast together.

~Allow to rest so that the mixture proofs or bubbles (about 5-10 minutes).

~Add melted butter, vanilla pudding, milk, egg, salt and four, mix until it starts to come together.

~Using a dough hook (or by hand), knew dough for 6-8 minutes with dough hook 10-12 in doing it by hand or until Doug is smooth and elastic.

~Place in a greased bowl and cover with plastic wrap or with a clean damp towel.

~Place in a draft free area for 1- 1 1/2 hours or until dough has doubled in size.

~Place dough on a lightly floured surface, and cover with clean towel and allow to rest for 10 minutes.

~Roll dough out into a 17x10 inch rectangle.

Filling Directions:

~In a small bowl, stir orange zest and sugar together until well combined.

~Spread rolled out dough with softened butter.

~Sprinkle evenly with orange sugar mixture.

~Roll up dough a little tight, beginning with long side.

~Grease a 9x13 inch pan.

~Slice into 12 or 18 equal slices.

~Place into prepared pan.

~Cover with a clean damp towel and allow to rice until doubled in size (about 1 hour).

~Preheat oven to 350 degrees.

~Bake for 20-25 minutes or until done.

Frosting Directions:

~In a medium bowl, beat cream cheese, butter, orange zest, powdered sugar and orange juice together until mixture is smooth.

~Spread on warm rolls.

Small Batch Rosetta Pasta

 Quick and easy dinner to make.  So tasty.  It will take longer if you make it with homemade pasta.  

SMALL BATCH ROSETTA PASTA

(serves 2)

Ingredients:

*4 oven ready lasagna noodles or make your own pasta

*1/2 cup ricotta cheese

*4 thin slices ham or prosciutto

*4 tablespoons mozzarella cheese, shredded

*1/8 cup freshly grated parmesan cheese.

*1/4 cup butter

*1 garlic clove, minced

*1/4 cup all-purpose flour 

*salt & pepper to taste

*1 1/2  cups heavy cream

*pinch of grated nutmeg

*1/2 cup mozzarella cheese, shredded

Directions:

~Spray a shallow baking dish or skillet with cooking spray.

~Preheat oven to 375 degrees.

~Bring a pot of water to a boil and lightly salt it.

~Cook the lasagna noodles until a dente (about 5-6 minutes).

~Remove from pot and lay on a lightly oiled surface.

~Spread 1/8 cup ricotta cheese on each noodle.

~Layer a thin slice of ham over the ricotta cheese.

~Sprinkle parmesan cheese evenly over the ham.

~Add 1 tablespoon mozzarella cheese evenly over ham.

~Roll pasta, starting with the short end.

~Slice pasta into thirds and place cut side down into prepared pan.

~In a small saucepan, over medium-low heat, melt butter.

~Add minced garlic when the butter is half way melted.

~Stir in flour and whisk for 1-2 minutes.

~Slowly whisk in heavy cream/milk util mixture thickens up.

~Whisk in grated nutmeg.

~Pour over top of noodles.

~Bake for 15-20 minutes or until mixture is a golden brown and bubbly.

1000 Island Dressing

 I like to put this on a reuben sandwich or sometimes on a burger.  

1000 Island Dressing

(makes 1 pint)

Ingredients:

*1 cup mayonnaise 

*2 tablespoons ketchup

*2 tablespoons onion, minced

*1 teaspoon freshly squeezed lemon juice (or white vinegar)

*3/4 teaspoon smoked paprika 

*1/4 teaspoon salt

*1/8 teaspoon ground black pepper

*1 tablespoon sweet relish

*1 tablespoon dill relish (optional)

Directions:

~Using a blender (or whisk), blend mayonnaise, ketchup, onion, lemon juice, paprika, salt and pepper until well combined.

~Stir in sweet and dill relish.

~Place in a covered jar and refrigerate at least 8 hours, 24 is even better.

Baked Corned Beef

This low slow bake makes such a tender corned beef.   I love to make some Rye Bread and Thousand Island Dressing for the best Reuben Sandwich.  

BAKED CORNED BEEF

(serves 8)

Ingredients:

*2 -3 pounds corned beef brisket (flat cut)

*1/2 teaspoon rosemary

*1/2 teaspoon thyme

*1/2 teaspoon oregano

*1/4 teaspoon paprika

*1/2 teaspoon onion powder

*1/2 teaspoon garlic powder

*1 teaspoon ground black pepper

*1/4 teaspoon salt

Directions:

~Preheat oven to 275 degrees.

~In a small bowl, whisk seasonings together.

~Place 2 larges piece of aluminum foil on a baking sheet.

~Rinse corned beef and pat dry (optional).

~Place on top of aluminum foil fat side up.

~Sprinkle evenly with seasonings.

~Wrap corned beef loosely with one sheet of aluminum foil, leaving ends open.

~Take second piece of aluminum foil and loosely wrap it around covering the open ends.

~Bake for 6-7 hours.

~Remove from oven and open the aluminum foil, to expose the corned beef.

~Turn oven up to 350 degrees.

~Place back in oven medium rack

~Bake for another 25-30 minutes, to cook off fat.

Rye Bread

 I love rye bread.   This makes a homemade Reuben even better!   

RYE BREAD

(makes 1 loaf)

Ingredients:

*1 1/2 tablespoon dry active yeast

*2 cups warm water (110-115 degrees)

*1 1/2 tablespoons salt

*1 tablespoon caraway seeds

*1 1/2 cups rye flour

*3 cups all-purpose flour

*1 teaspoon cornmeal 

*1/4 teaspoon cornstarch

*1/4 cup water

Directions:

~In a large mixing bowl, whisk dry active yeast, water, salt, caraway seeds, and rye flour together.

~Add in all-purpose flour one cup at a time, until dough and stir until dough comes together and doesn't stick to the sides of the bowl.

~Grease a large bowl with butter or cooking spray, and place dough into bowl.

~Cover with a damp towel, and allow dough to double in size (about 1 - 1 1/2 hours).

~Shape dough into a ball (stretching and pulling dough from the center top down the sides into a ball).

~Line a cast iron pan (or pizza stone or baking sheet) with parchment paper.

~Dust parchment paper with corn meal.

~Place the dough onto the prepared pan.

~Allow to rise for another 40-45 minutes.

~Place pan into oven on center rack.

~Preheat oven to 450 degrees.

~In a small bowl, whisk corn starch and water together.

~Microwave for 40 seconds (mixture will become clear).

~Whisk cornstarch mixture over top of bread.

~Cut a few 1/4 inch slits on the top of the bread with a razor or sharp knife.

~Gently place bread on hot cast iron (pizza stone/baking sheet).

~Place a pan with water on bottom rack.

~Bake for 30 minutes.

~Remove from oven and place on a cooling rack.

~Allow to cool before cutting.

Small Batch Texas Sheet Cake

 This recipe says it's for 2, but I say it's for 4.   Quick to make and will cure any chocolate craving.   If you don't have a 9x7 inch baking sheet, you should get one.  It's great for small batch cooking.

SMALL BATCH TEXAS SHEET CAKE

(serves 4)

Cake Ingredients:

*1/2 cup all-purpose flour

*1/2 cup granulated sugar

*1/4 teaspoon baking soda

*1/4 teaspoon salt

*1/4 cup butter

*1 tablespoon unsweetened cocoa

*1/4 teaspoon instant coffee

*1/4 cup hot tap water

*1 1/2 tablespoons buttermilk 

*1/4 cup hot tap water

*1 egg yolk

*2 tablespoons buttermilk

*1/4 teaspoon vanilla extract

Frosting Directions:

*2 tablespoons butter

*1 1/2 tablespoons heavy cream (or whole milk)

*1 tablespoon unsweetened cocoa powder

*1/4 cup chopped walnuts or pecans

*1 cup powdered sugar

*1/4 teaspoon vanilla extract

Cake Directions:

~Preheat oven to 350 degrees.

~Sift flour, sugar, baking soda, and salt into a mixing bowl and set aside.

~In a small saucepan, stir butter, unsweetened cocoa, and water together over medium-low heat until butter melts (do not boil).

~Pour hot mixture over dry ingredients and stir.

~Stir in  buttermilk, egg yolk, and vanilla extract until well combined

~Spray a 9x7 inch baking pan with cooking spray.

~Pour mixture in prepared pan and spread out evenly.

~Bake for 15-18 minutes or until done (a toothpick inserted in center comes out clean).

~Remove from oven.

Frosting Directions:

~About 5 minutes before the cake is done start making the frosting.

~In a small saucepan, combine butter, heavy cream, unsweetened cocoa, walnuts, and powdered sugar.

~Cook over medium-low heat until butter melts, stirring often (do not boil).

~Remove from heat and stir in vanilla extract.

~Spread oven over hot cake.

~Cool completely and enjoy.

Sourdough White Chocolate Cherry Bread

Oh my!   I absolutely love this bread.   I use dried cherries in this recipe, but you could use any dried fruit for a substitute if you so choose or even leave out the dried fruit.  You can also use chocolate chips instead of white chocolate if you prefer. I also use a 'bakery emulsion cherry flavoring' for the cherry extract.  It gives more of a natural flavoring.  You can also add 1/2 cup  chopped macadamia nuts, walnuts or pecans  to this recipe.  This recipe is easy to double if you would like.  Weighing the ingredients for bread is better than measuring.

SOURDOUGH WHTE CHOCOLATE CHERRY BREAD

(1 loaf of bread)

Ingredients:

*3/4 cup + 1 tablespoon sourdough active starter (100 grams)

*1 1/2 cups filtered water (350 grams)

*1 teaspoon cherry extract (optional)

* 2 3/4 cups + 1 tablespoon all-purpose flour (450 grams)

*1/4 cup + 1 tablespoon whole wheat flour (50 grams)

*1/4 cup filtered water(25 grams)

*1 1/2 teaspoons salt (10 grams)

*1 cup white chocolate chips

*1 1/2 cups dried cherries (rehydrated in water)

Directions:

~Soak dried cherries is water.

~Stir sourdough starter, 1 1/2 cups (350 grams) filtered water, and cherry extract together.

~Stir in all-purpose flour and whole wheat flour until mixed in.

~Cover and allow to rest for 30 minutes.

~Add in salt and 1/4 cup filtered water.

~Mix well, making sure all the flour and salt has been incorporated.

~Cover and allow to rest for 30 minutes.

~Drain water from cherries.

~Add cherries and white chocolate chips to dough.

~Uncover dough and put your fingers in cold water.

~Slide your wet fingers under the dough and gently lift off of the bottom of the bow.

~Pull the dough and stretch it and fold in half towards you.

~Turn the bowl a quarter turn and repeat the stretch and fold method (do this two more times).

~Cover and let rest for 15 minutes.

~Repeat the stretch and fold method, cover and allow to rest for 6-12 hours.

~Lightly flour a clean surface and place the dough on it.

~Shape dough into a circle or oval.

~Line a bowl with a clean towel or use a proofing basket.

~Generously dust towel or proofing basket with flour.

~Place dough into prepared bowl smooth side down.

~Cover and allow to rest for 4-5 hours on counter or 6-12 hours in refrigerator.

~Place a large cast iron dutch oven into oven for 40-50 minutes.

~Preheat oven to 450 degrees.

~If you refrigerated your dough remove and set on counter for 30-40 minutes before putting in oven.

~Place a sheet of parchment paper on counter.

~Lightly dust top of dough with flour.

~Gently remove bread from bowl and place on parchment paper smooth side up.

~Using a razor blade or sharp knife, make a shallow cut (1/4 inch) on top of bread (any design).

~Carefully remove dutch oven from the oven.

~Using the parchment paper gently lift the dough into the hot pan.

~Place the lid back on.

~Place back into oven on the bottom rack and bake for 20 minutes.

~Remove the lid and bake for another 20 minutes.

~Remove from oven and carefully lift the bread out by the parchment paper.

~Place on cooling rack and cool completely before cutting.