Sous Vide Bone In Chicken Breasts

 So juicy  and delicious.   

SOUS VIDE BONE IN CHICKEN BREASTS

(serves 4)

Ingredients:

*4 bone in skin on chicken breasts

*2 teaspoons salt

*2 teaspoon ground black pepper

*1 teaspoon garlic powder

*1/2 teaspoon onion powder

*1 teaspoon paprika (I prefer smoked paprika)

*1/2 dried rosemary

*1/2 teaspoon olive oil (use only if searing the chicken in a cast iron pan)

*1 teaspoon butter (use only if searing the chicken in a cast iron pan)

Directions:

~Preheat sous vide bath to 140 degrees.

~In a small bowl, whisk 2 teaspoons salt, 2 teaspoons ground black pepper, 1 teaspoon garlic powder, 1/2 teaspoons onion powder, 1 teaspoon paprika,  and 1/2 teaspoon dried rosemary leaves until well combined.

~Coat both sides of chicken evenly with spice mixture.

~Place chicken breasts in a single layer into a food vacuum bag.

~Remove air from bag and seal.

~Place into preheated sous vide water bath.

~Cook for 90 minutes to 3 hours (it will be done at 90 minutes).

~Remove from bath and bag.

~Pat dry with a paper towel.

~Heat up a cast iron pan over medium-high heat until sizzling hot.

~Add olive oil and butter (only if searing in a cast iron pan).

~Add chicken breasts and sear for 1-2 minutes per side to brown and crisp up chicken.

~Remove fromm heat and allow to sit for about 5 minutes before cutting.

Sous Vide New York Strip Steak

 This method makes your steaks so tender.  I cooked mine medium rare, but I'll add the temp for a rare-to medium well.  If you are cooking some medium well and some rare, cook the medium well first.  Then add a bag of ice (do not add the ice directly to the water) to bring the temp down to the temp you need it for the next steak.  Remove the bag of ice and add the next steak and cook as directed. 

SOUS VIDE NEW YORK STRIP STEAK

(serves 2)

Ingredients:

*2 (12 ounce) New York Strip Steaks

*1 teaspoon kosher salt

*1 teaspoon black pepper

*2 sprigs fresh rosemary

*1 tablespoon butter (only if using a cast iron pan to sear the steaks)

Directions:

~Preheat sous vide bath to 131 degrees.

~Season both sides of  steak with 1/4 teaspoon salt (1/2 teaspoon per steak).

~Season both sides of steak with 1/4 teaspoon pepper (1/2 teaspoon steak).

~Add mixture in a single layer in a vacuum-seal bag.

~Add a sprig of rosemary on top of each steak.

~Vacuum seal bag and place in water bath for 90 minutes for medium rare (rare, medium & medium rare temp & time are listed below).

~Remove for vacuum bag and pat dry with paper towels.

~Heat up Grill to medium-high  or heat up a  cast iron skillet over high heat (if using a cast iron pan, add a tablespoon of butter once pan is hot).

~Add steaks and sear for 1-2 minutes each side.

~Remove from heat and allow to sit for about 5 minutes before cutting.

Sous Vide Steak Donenes Chart

Rare: 120 degrees for 45 minutes to 2 hours

Medium Rare: 139 degrees for 45 minutes to 3 hours

Medium: 135 degrees for 45 minutes to 2 hours

Medium Well: 145 degrees for 45 minutes to 3 hours 

Rustic Rotisserie Chicken Pot Pie

 I love making this with leftover rotisserie chicken.   It's quick and easy to make.  Unless you make your own puff pastry, then it will take more time.

(before the crust)

RUSTIC ROTISSERIE CHICKEN

(serves 6-8)

Ingredients:

*1/3 cup butter

*1 medium yellow onion, chopped small

*2 medium russet potatoes, peeled and chopped small

*2 large carrots, peeled and chopped small

*2 celery stalks, chopped small

*2 teaspoons freshly chopped rosemary (or 1 teaspoon dried rosemary leaves)

*2 teaspoons freshly chopped thyme (or 1/2 teaspoon dried thyme)

*2 teaspoons freshly chopped dill weed (or 1/2 teaspoon dried) 

*1 teaspoon salt

*1 teaspoon ground black pepper.

*1/3 cup all purpose flour

*2 cups chicken stock

*3/4 cup whole milk or heavy cream

*3 cups rotisserie chicken, shredded or chopped 

*1 cup frozen green peas

*1 egg. yolk

*1/2 teaspoon water

*1 puff pastry sheet 

Directions:

~In a large stock pot, over medium heat, melt 1/3 cup butter.

~Par boil 2 medium chopped potatoes for 8-10 minutes and drain (or until cooked 90%).

~Add 1 chopped medium onion,  2 large chopped carrots, and 2 chopped celery stalks, until veggies are fairly tender (about 5 minutes) stirring often.

~Stir in 2 teaspoons fresh chopped rosemary (or 1 teaspoon dried), 2 teaspoons fresh chopped thyme (or 1/2 teaspoon dried), 2 teaspoons fresh chopped dill weed (or 1/2 teaspoon dried), stir and cook for 1 more minute.

~Whisk in 1/3 cup flour and cook for another 2-3 minutes, stirring continuously to cook off the flour taste.

~Gradually pour in 2 cups chicken stock, scrapping the bottom of the pan to remove any stick on flour.

~Gradually pour in 3/4 cup milk and stir until mixture is thickened.

~Remove from heat and stir in 3 cups chopped chicken, cooked potatoes,  and 1 cup frozen peas.

~Pour into a 9x13 inch baking dish.

~Cover and refrigerate for 1 -2 hours (longer if you want).

~In a small bowl, whisk 1 large egg yolk and 1 teaspoon water together. 

~Roll out puff pastry to just a little bigger than your baking dish (or the same size)

~Using a pastry brush, brush egg yolk mixture along the edges of the puff pastry.

~Put 3 or 4 small slits in the center of the dough.

~Place dough egg wash side down over pan (the dough will overlap the top of the pan.

~Press the edges along the outside of the pan (or if you made it smaller just over the filling).

~Using the rest of the egg yolk mixture, brush the top to the pastry puff.

~Place pan in freezer (or refrigerator) while oven preheats.

~Preheat ove to 425 degrees.

~Bake for 25 minutes.

Small Batch Tennessee Onions

 These are good as a side dish, but I really love them on cheeseburgers and hotdogs.

SMALL BATCH TENNESSEE ONIONS

(serves 2-4)

Ingredients:

*3/4 pound yellow onion, cut 1/4 inch thick

*1/4 teaspoon dried thyme

*1/4 teaspoon garlic powder

*1/8 teaspoon oregano

*pinch dried mustard 

*1/4 teaspoon salt

*dash cayenne pepper

*1 1/2 tablespoons, cut into small pieces

*1/4 cup shredded cheddar cheese

*1/4 cup shredded smoked gouda, or mozzarella cheese 

Directions:

~Spray small casserole dish or loaf pan with cooking spray.

~In a medium mixing bowl, add 3/4 pound sliced onions, 1/4 teaspoon dried thyme, 1/4 teaspoon garlic powder, 1/8 teaspoon dried oregano, pinched dried mustard, 1/4 teaspoon salt, and a dash cayenne pepper and mix until onions are well coated

~Place in prepared casserole dish.

~Evenly distribute  1 1/2 tablespoons butter, over onions.

~Sprinkle 1/4 cup shredded cheddar cheese evenly over onions.

~Sprinkle 1/4 cup shredded smoked gouda or mozzarella cheese over top.

~Preheat oven to 350 degrees.

~Cover with alumium foil and bake for 45 minutes.

~Remove aluminum foil and bake for 20-30 more minutes. or until golden and bubbly.

Bang Bang Chicken Kabobs

This may be one of my favorite Chinese foods.    I especially like to make them on the grill.

BANG BANG CHICKEN KABOBS

(serves 4)

Bang Bang Sauce:

*1 cup Mayonnaise 

*1/4 sweet chili sauce (I make my own)

*1 tablespoon honey

*hot sauce if you want more heat

Kabob Ingredients:

*1 -1/2 pounds boneless, skinless chicken breast or thighs, cut into chunks

*2 tablespoons of garlic and herb seasoning 

*2 garlic cloves, minced

*1 1/2 teaspoons paprika

*1 tablespoon light brown sugar (or honey)

*1/4 cup mayonnaise 

*1/4 cup sweet chili sauce

*1/8 cup olive oil

*1/2 teaspoon salt

*1 teaspoon ground black pepper 

*1 green bell pepper, cut into large chunks

*1 red bell pepper, cut into large chunks

*1 large onion, cut into large large chunks

Bang Bang Sauce:

~In a small bowl, whisk 1 cup mayonnaise, 1/2 cup sweet chili sauce, and 1 tablespoon honey.

~If you want more spice, but desired amount of hot sauce in it.

~Cover and refrigerate for at least one hour.

Kabob Directions:

~In a gallon sized zip-loc bag or a large bowl, mix, 2 tablespoons garlic & herb seasoning, 1 1/2 teaspoons of paprika, 1 tablespoon brown sugar, 1/4 cup mayonnaise, 1/4 cup sweet chili sauce, 2 tablespoon olive oil, 1/2 teaspoon salt and 1 teaspoon ground black pepper.

~Add in chicken and mix until well coated.

~Seal the bag or cover the bowl with plastic wrap and allow to marinate for 1-4 hours.

Let's put it together:

~If using metal skewers, spray them with cooking spray.  If using wooding skewers, soak them in water for an hour before use.

~Spray grill with cooking spray and heat to medium high or turn oven to broil (use the middle rack).

~Thread skewers with chicken, onions and peppers (add tomatoes & mushrooms if desired).

~Place skewers on prepared grill and cook for 5-10 minutes per side or until chicken is done and veggies are tender  

                                                           or  

Use a roasting pan with a rack or a broiler pan and place skewers in pan.  

Preheat oven to broil.

Place on middle rack and boil for 8-10  minutes, flip and cook for another 8-10 minutes  or until chicken is done and veggies are tender.

~Remove from grill or oven and brush bang bang sauce over them.

~Serve as is, over rice, or with roasted potatoes.  

Bang Bang Sauce

 This is made for chicken, but it's also good over burgers or even dipping veggies in it.

BANG BANG SAUCE

(makes 1 1/2 cups)

Ingredients:

*1 cup Mayonnaise 

*1/4 sweet chili sauce (I make my own)

*1 tablespoon honey

*hot sauce if you want more heat

Directions:

~In a small bowl, whisk 1 cup mayonnaise, 1/2 cup sweet chili sauce, and 1 tablespoon honey.

~If you want more spice, but desired amount of hot sauce in it.

~Cover and refrigerate for at least one hour.

Quick Sweet Chili Sauce

 Great for Bang Bang chicken.  I have made this using peppers, but this recipe works great and is super easy to make.

QUICK SWEET CHILI SAUCE 

(makes 1 cup)

Ingredients:

*1 cup water

*1 tablespoon chili flakes (add more if you like it really spicy)

*2 tablespoon ketchup 

*1 tablespoon minced fresh ginger

*2 tablespoons minced fresh garlic

*1/2 cup granulated sugar

*1/4 teaspoon salt

*1/8 teaspoon ground black pepper

*1 tablespoon white vinegar

Thickener Ingredients:

*1 tablespoon corn starch

*2 tablespoons water

Directions:

~In a medium saucepan, over medium heat bring 1 cup water, 1 tablespoon chili flakes, 2 tablespoon ketchup, 1 tablespoon fresh minced ginger,  2 tablespoons fresh minced garlic, 1/2 cup sugar, 1/4 teaspoon salt, 1/8 teaspoon ground black pepper and 1 tablespoon white vinegar to a simmer (low boil).

~In a small bowl, whisk 1 tablespoon corn starch and 2 tablespoons water together until smooth.

~Pour into sauce and whisk continuously until it thicken up a little.

~Remove from heat and place into a covered container into the refrigerator.  

Small Batch Soft Pretzel Bites

 Soft and chewy.   I like to dip them in cheese or mustard.  A great movie watching snack.

SMALL BATCH SOFT PRETZEL BITES

(makes 20)

Pretzel Ingredients:

*1/2 cup + 2 teaspoons warm water

*3/4 teaspoon granulated sugar

*1/2 teaspoon kosher salt

*1/2 teaspoon active dry yeast

*1 cup + 2 tablespoons all-purpose flour

Water Ingredients:

*1 1/4 quarts water

*1/3 cup baking soda

Topping Ingredients:

*1 egg yolk beaten

*1 teaspoon water

*kosher salt

Pretzel Directions:

~In a small bowl, combine 1/2 + 2 teaspoons warm water, 3/4 teaspoon sugar and 1/2 teaspoon salt.

~Sprinkle 1/2 teaspoon yeast over top.

~Allow to sit for 10 minutes to proof (bubble/foamy).

~In a mixing bowl, add 1 cup + 2 tablespoons all-purpose flour.

~Make a well in the center of the flour.

~Pour yeast mixture into the well.

~Mix to form dough.

~Knead dough on a lightly floured surface until smooth (or use dough hook on your mixer).

~Lightly oil and medium mixing bowl.

~Add pretzel ought to oiled bowl, and turn so that all side get a layer of oil on it.

~Cover with plastic wrap or a clean damp towel until dough is doubled in size (about 1 hour).

~Divide dough into 2 equal pieces.

~Roll each section into a rope about 24 inches long.

~Cut each rope into 10 pieces.

~Preheat oven to 450 degrees.

~Line a cookie sheet with parchment paper or a silicone mat.

Topping Directions;

~In a small bowl, whisk egg yolk and 1 teaspoon water together.

Boil Directions:

~Bring 1 1/4 quarts of water to a boil.

~Stir in 1/3 cup baking soda.

~Carefully drop in  pretzel dough and boil for about 15-20 seconds flipping them as they cook.

~Remove from water and set on prepared cookie sheet.

~Brush some of the egg mixture over top of each pretzel bite.

~Sprinkle desired amount of kosher salt over top.

~Bake for 12-15 minutes or until a dark golden brown.

Honey Oat Bread

 Good as is or excellent for French toast.

HONEY OAT BREAD

(makes 1 loaf)

Bread Ingredients:

*1/4 cup honey

*1 1/3 cups warm water

*2 1/4 teaspoons active dry yeast

*3 cups bread flour (or all-purpose)

*1 cup old fashions oats

*1/3 cup powdered dry milk

*1 1/2 teaspoons salt

*3 tablespoons butter

Topping Ingredients:

*2 tablespoons honey, warmed up 

*2 tablespoons old fashioned oats

Directions:

~In a small bowl, stir 1/4 cup honey, and 1 1/3 cups warm water together.

~Sprinkle 2 1/4 teaspoons yeast over top and set aside to proof, or foamy (about 10 minutes).

~In a large mixing bowl,  mix 3 cups bread flour, 1 cup old fashioned oats, 1/3 cup powdered dry milk, and 1 1/2 teaspoons salt together.

~Stir in melted butter.

~Stir in yeast mixture until just comes together (shaggy).

~Knead dough until it's smooth (will have lumps from the oats, but the dough will become smooth).

~Place in a large greased bowl (or proofing bowl) and place plastic wrap or a clean damp towel over it.

~Keep in a warm draft free area until it is double in size (about 90 minutes).

~Grease a loaf pan with butter, olive oil or cooking spray (I use a 9x5 inch pan).

~Pat out dough and form into a loaf.

~Place into prepared loaf pan.

~Cover with plastic wrap or a clean damp towel until doubled in size (60 minutes or so).

~Preheat oven to 350 degrees.

~Using a pastry brush, gently brush 2 tablespoons of warm honey over top of dough.

~Sprinkle 2 tablespoons of old fashioned oats over top of bread.

~Bake for 35-40 minutes or until bread is done and a golden brown color.

~Remove from pan and cool completely on a wire rack.

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 1/2 chopped red pepper and 1/2 chopped onion, until soft.

~Transfer into a large bowl.

~Add in 2 chopped potatoes, 2 cups cooked chopped roast beef, 1 minced garlic clove, 1/2 teaspoon salt and 1/2 teaspoon ground black 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 2-4 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 Patsor 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, sauce 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 8 slices of bacon until crispy.

~Remove from heat and allow to cool.

~Cut bacon into small pieces.

~Place 1/2 cup 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 1 cup mayo, 8 ounces cream cheese, 1/4 teaspoon pepper, 1/2 teaspoon garlic powder, and pinch of 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 2 chopped carrots, 2 chopped celery stalks, and 1 chopped onion and cook until soft.

~Stir in both cans of cream of potato soup,  2-3 cups shredded chicken, 1 cup frozen corn, 1 cup frozen peas, 1 teaspoon salt, 1 teaspoon pepper, and 1/2 teaspoon 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.