Popcorn Balls

 This recipe is so versatile.   You can just make regular popcorn balls or decor them  (turkeys, pumpkins, snowmen, Christmas trees, bunnies etc).  You can add candy to it well its warm.  You can dye them.  You can make them small, medium or large.  Have fun.   BTW, I use molasses, because it gives it a rich flavor. I also love to add a little cinnamon to the mix sometimes.   

POPCORN BALLS

(6-8 medium)

Ingredients:

*1/2 cup unpopped popcorn kernels (12-14 cups popped)

*1/3 cup granulated sugar

*1/3 cup water

*4 tablespoons light corn syrup or 3 tablespoons molasses 

*1 tablespoon butter

*1/2 teaspoon salt

* tablespoon white vinegar

*1 teaspoon pure vanilla extract

*1/2 teaspoon baking soda

Directions:

~Coat a large glass or metal mixing bowl with vegetable oil.

~Pop the popcorn and pick out any unpopped kernels. 

~Place the popped popcorn in prepared bowl.

~In a 4-quart heavy bottom saucepan, combine sugar, water, corn syrup/molasses, butter, salt, and vinegar.

~Bring to a boil over medium-high heat, stirring until sugar is dissolved and mixture begins to boil.

~Continue to boil until candy thermometer reaches 235 degrees.

~Remove from heat and stir in vanilla and baking soda, until mixture is foamy.

~Quickly and carefully pour over popcorn.

~Stir until fall the popcorn is well coated.  

 ~Allow to cool slightly (about 4-5 minutes).

~Spread a little veggie oil in your hands. 

~Form the caramel corn into balls about 3 inches big (if the balls aren't sticking together, allow the popcorn to cool a little).

~If you are mixing in candy, do this right before you form the balls.

~Wrap in plastic wrap until ready to eat.

Cheating Chicken/Turkey Pot Pie

 This is such an easy pot pie to make.  The reason I call it cheating, is because I almost always make things complete from scratch.   This recipe almost all the ingredients are bought, but it is still a good meal. If do make a chicken/turkey pot pie from scratch too.

CHEATING CHICKEN/TURKEY POT PIE

(serves 8)

Ingredients:

*2 Pillsbury refrigerator pie crusts, room temperature 

*2 cups cooked chicken or turkey

*1 (16 ounce) bag frozen vegetables 

*2 (10.5 ounce) can cream of potato soup

*1 teaspoon salt

*1/2 teaspoon garlic powder

*1 1/2 teaspoons ground black pepper 

*1/3 cup milk

*1 cup sharp cheddar cheese (optional)

Directions:

~Preheat oven to 400 degrees.

~Line a pie plate with one of the pie crusts.

~In a large bowl, mix chicken/turkey, mixed veggies,  cream of potato soup, salt, pepper, garlic powder, milk and cheese (optional).

~Fill pie plate with chicken/turkey mixture.

~Put on top crust.

~Seal edges and poke a fork a few times in top of crust.

~Place on a baking sheet to catch any spill overs that could happen.

~Bake for 45-50 minutes or until crust is browned. 

~Allow to cool for 10 minutes, before cutting.

Barbecue Chicken Casserole.

Easy to make and tasty too.  You can use stove top stuffing or cornbread stuffing in place of the Panko Crumbs.

BARBECUE CHICKEN CASSEROLE
(serves 4)

Ingredients:
*2 boneless, skinless chicken breasts, cooked and shredded
*1/2 pound bacon, cooked and crumbled
*1 small yellow onion, chopped
*2 garlic cloves, minced
*1 tablespoon olive oil
*1/2 red pepper, chopped
*1/2 green pepper, chopped
*1 cup frozen corn
*1 cup of your favorite Barbecue sauce (I make my own)
*2 cups Panko Bread Crumbs
*1/4 cup banana peppers, chopped (optional)
*2 green onions, chopped (optional)
*1 cup shredded cheese (mozzarella,  cheddar or mixed)

Directions:
~Preheat oven to 350 degrees.
~Heat olive oil in large saucepan, over medium heat.
~Add onions, red pepper, green pepper and corn and cook for about 3-4 minutes.
~Add minced garlic and cook for another minute or two.
~Reduce heat to low.
~Add chicken, bacon, banana peppers and barbecue sauce.
~Heat up hot.
~Place mixture into a 8x8 inch pan.
~In a medium bowl, mix panko crumbs, green onions, banana pepepers and cheese together.
~Sprinkle evenly over chicken mixture.
~Bake for 20-25 minutes, or until topping is golden brown and the sauce is bubbling.

Low-Slow BBQ Ribs

This is one of my favorite rib recipes.  They comes out so tender and tasty.  It 's good with just the dry rub or adding the BBQ sauce at the end.  This does take some planning, but it's worth it.

LOW-SLOW BBQ RIBS
(serves 4)

Ingredients:
*1 slab spare ribs or baby back ribs
*1 teaspoon garlic salt
*1 teaspoon onion powder
*1 teaspoon cumin
*1 teaspoon ground black pepper
*1 teaspoon paprika
*1 teaspoon chili powder
*1 teaspoon dried oregano
*1/3 cup light brown sugar
*1 to 1 1/2 cups barbecue sauce (I make my own)

Directions:
~Mix all the spices into a small bowl.
~Rub ribs with dry spice rub.
~Wrap in aluminum foil or plastic wrap and refrigerate for 12 -24 hours.
~Preheat oven to 250 degrees.
~Unwrap ribs and place into an oven safe pan, meat side up.
~Bake for 4 hours uncovered.
~Cover pan with aluminum foil add a little water if pan is dry, and bake another 2 hours.
~Remove ribs from oven.
~Turn oven up to 400 degrees.
~Pour bbq sauce over hot ribs.
~Using a pastry brush, spread bbq sauce over tops of ribs.
~Cover and bake for another 20-30 minutes.
~Uncover and bake another 10-15 minutes if you like the sauce cooked a little more.

Healthy Fish Taco

I love, love, love fish tacos.   I have another recipe for them on my blog, but they deep-fried.   This one really doesn't taste anything like the other one, but they are still very good.   This recipe is also easier to make and quicker.

HEALTHY FISH TACOS:
(makes 8 tacos)

Ingredients:
*1/2 cup greek plain yogurt
*juice squeezed from a 1/2 of lime
*1/4 jalapeño pepper, minced, seeds removed
*1/4 teaspoon cayenne pepper
*1/4 teaspoon cumin
*1/4 teaspoon dried oregano
*1 pound white fish (I use cod or tilapia) rinsed, and patted dry
*1 teaspoon olive oil
*1 onion, chopped
*4 garlic cloves, minced
*1/2 jalapeño pepper, chopped small, seeds removed
*1 tomato, diced
*1 tablespoon dried cilantro
*juice squeezed from 1/2 lime
*1/2 teaspoon salt
*1/4 teaspoon black pepper
*8 low-carb whole-wheat tortillas
*1 avocado, sliced (optional)

Directions:
~In a small bowl, mix yogurt, 1/2 lime juice, 1/4 jalapeño pepper, cayenne pepper, cumin & dried oregano.
~Cover, and refrigerate for at least 2 hours.
~In a large skillet, sauté onions until translucent.
~Add garlic, mix and cook for about 30 seconds.
~Add fish, and cook until the fish starts to flake.
~Add 1/2 jalapeño pepper, tomato, dried cilantro & 1/2 lime juice.
~Sauté for 5 minutes, over medium-heat.
~Break up fish with a wooden spoon, as it's cooking.
~Mix salt & pepper in mixture.
~Heat tortillas.
~Put 1/4 cup of fish mixture onto each tortilla.
~Drizzle a little bit of the white sauce on each taco.
~Top with an avocado slice.

Variation:
~Add lettuce & cheese to the top of the fish taco if desired.

Chef's Salad

I do love a good salad.  This is one that I like to make when I just don't feel like cooking.  Quick to put together.

CHEF'S SALAD
(serves 6)

Ingredients:
*Lettuce of your choice washed and torn into bite sized pieces (about 8 cups)
*1/4 pound ham, julienned strips
*1/4 pound turkey or chicken, julienned strips
*1/8 pound swiss cheese, julienne strips
*1/8 pound cheddar cheese, julienne strips
*2 hard boiled eggs, peeled and sliced
*1/4 cup bacon, cooked, cooled and crumbled (optional)
*1/2 cup green onions, chopped fine
*1/2 cup celery, chopped fine
*1 cup cherry tomatoes, halved
*our favorite salad dressing (I prefer homemade Italian dressing on this salad)

Directions:

~In a large bowl, toss lettuce, green onions, celery and tomatoes.
~Divide salad into 4 bowls.
~Top each said with ham, turkey, swiss cheese, cheddar cheese, eggs and bacon.

~Top with favorite salad dressing

Caramelized Chicken

Oh, this is so good.  Goes great with a twice baked potato or twice baked potato casserole.








CARAMELIZED CHICKEN
(serves 4)

Ingredients:
*3 pounds boneless, skinless chicken breast, trim away any fat
*1 (.7 ounce) package dried Italian dressing mix
*1/2 cup brown sugar, baked
*1 tablespoon Italian seasoning

Directions:
~Preheat oven to 350 degrees.
~Spay a 9x13 inch pan with cooking spray or line it with aluminum foil (I spray the foil too if I use it).
~In small bowl, mix Italian dressing mix, brown sugar and Italian seasoning.
~Coat both sides of piece of chicken  with brown sugar mix.
~Place on prepared baking dish and let sit for 15-30 minutes before baking.
~Bake for 15-20 minutes.
~Turn chicken and bake another 5-15 minutes.
~Turn oven on broil.
~Broil chicken for 1-2 minutes (careful not to burn chicken)
~Turn chicken and broil for another 1-2 minutes (careful not to burn chicken).

Mock Heath Bars

Do not misread that and think I said "Health Bars".   This is anything but that.    Easy to make and so good.   This is not a recipe to make with small children.   It gets very, very hot!  If they want to help, let them help dip it in chocolate.

MOCK HEATH BARS

(makes 35-40 mini bars)

Ingredients:

*1-1/2 pounds merkins chocolate

*2 cups, butter

*2 2/3 cups granulated sugar

*1/3 cup water

*1/4 cup light corn syrup

*1/2 cup chopped nuts (optional)

Directions:

~Butter a cookie sheet (large if you like your candy thin, small if you like it thick).

~Cut butter into small pieces.

~In a large heavy saucepan, over medium heat, cook butter, sugar, water & corn syrup.

~Stir until the butter is melted.

~Insert a candy thermometer (make sure it doesn't touch the bottom of your pan).

~With a wooden spoon, continuously stir mixture.

~Cook & stir until the mixture reaches the "Hard Crack" level on your thermometer (between 290-300 degrees).  It will turn a dark  golden amber color.  Do not let it get over 300 degrees or it will burn.

~Very carefully, pour hot mixture into the cookie sheet. 

~You may need to use a spatula to spread out toffee to the edges of the cookie sheet.

~Allow the toffee to set for 3-15 minutes (depending on what size cookie sheet you use).

~Rub butter on a sharp knife and score toffee into serving pieces.

(If the toffee fills your cuts, then it's still to hot).
~Once scored, cool the toffee completely.
~When cooled, break apart at the scored lines.
~Melt the merkins chocolate in a double boiler over low heat, stirring every once in a while (do not let the water boil or it will ruin the chocolate).
~Dip toffee bars into chocolate and completely coat toffee.
~Place on a sheet of wax paper.
~Sprinkle chopped nuts over top of candy bar if desired.
~Let chocolate set.
~Once set, drizzle remaining melted chocolate over candy bar to make it look fancier, if desired.

Pudding Cake

This yummy recipe was given to me by my friend Gloria. I changed a few things, keeping everything homemade. To let all the stages scare you off. You can take the time to do it all from scratch or buy a lot of the stuff already made.

PUDDING CAKE 

(serves 12)

Pudding Ingredients:

*2 cups whole milk

*1/2 cup white sugar

*3 tablespoons cornstarch

*1/4 teaspoon salt

*1 1/2 teaspoons pure vanilla extract

*1 tablespoon butter

(or use 3 ounce package of jello pudding, 'cook not instant'

Sponge Cake Ingredients:

*6 eggs

*1 cup white sugar

*1/4 cup water

*Juice squeezed from one orange

*1 teaspoon orange zest

*1 cup cake flour

*1/2 teaspoon cream of tarter

*1/4 teaspoon salt

(or buy a sponge or angel food cake)

Whipped Cream Ingredients:

*1 cup heavy cream

*1 cup heavy cream

*3 teaspoons pure vanilla

*3 tablespoons powdered sugar

(or buy cool whip)

Extra Ingredients:

*1 (8 ounce) package cream cheese, softened

*3 cups of fresh fruit

(I used 1 cup of each blueberries, strawberries, & raspberries)

Pudding Directions: 

~In a medium saucepan over medium heat.

~Heat milk until bubbles from at edges.

~In a small bowl, combine sugar, cornstarch and salt.

~Pour into hot milk, a little at a time, stirring to dissolve.

~Continue to cook and stir with a metal whisk until mixture thickens enough to stick to whisk (or back of a metal spoon).

~Do not let it boil.

~Remove from heat, stir in the vanilla and butter.

~Pour into a medium bowl and chill.

Sponge Cake Directions:

~Separate the eggs.

~In a large mixing bowl, beat egg yolks until very thick and lemon yellow color.

~Beat in sugar gradually.

~Add water, lemon extract, and lemon rind.

~Beat in flour

~In another bowl, beat egg whites until frothy.

~Add cream of tarter and salt.

~Beat mixture until whites are stiff, but not dry.

~Fold this whipped mixture into yolk mixture.

~Pour batter into an ungreased 9X13 inch pan.

~Bake at 325 degrees for 30-40, or until done.

Whipped cream directions:

~In a large bowl, whip heavy cream until stiff peaks are just about to form.

~Beat in vanilla and sugar until peaks form.

~Do not overbeat.

Dessert Directions:

~Cream the cream cheese by beating until fluffy.

~Add 1 cup of whipped topping.

~Beat again.

~Add cooled pudding.

~Mix with whipped cream until smooth.

~Prepare clear trifle bowl by cutting cake into 1/2 inch slices.

~Line the bottom of the bowl with cake.

~Add 1/2 of the fruit.

~Pour pudding/cheese mixture into the bowl over cake.

~Cool in refrigerator for one hour.

~Cover pudding/cheese mixture with remaining whipped cream.

~Garnish top with remaining fruit.

~Chill again for 4 hours until set.

Variation:

Substitute Orange juice & zest for fresh squeezed lemon juice & lemon zest.

Creamy Peanut Butter Frosting

So easy and quick to make and so very good.   Goes great with any chocolate cake or brownies.  I also like it between graham crackers.

CREAMY PEANUT BUTTER FROSTING
(about 3 cups)

Ingredients:
*1/2 cup butter, softened
*1 1/4 cup creamy peanut butter
*2 cups powdered sugar
*3-4 tablespoons heavy cream

Directions:
~In a large mixing bowl, cream butter and frosting together until butter is completely mixed in.
~Mix in powdered sugar, until you see no more white (will be very thick).
~Mix 3 tablespoons heavy cream on high until desired spreading consistency.  If it's to thick add another tablespoon of heavy cream and mix well.

Hot Caramel Sauce

This is really good over ice cream, cheese cake or butterscotch-pecan pancakes.  Easy to make.  What I like about this recipe is that it doesn't taste like butterscotch like so many others do.

HOT CARAMEL SAUCE:

Ingredients:
*1 cup butter
*1 (12 ounce) can evaporated milk
*2 cups light brown sugar
*1 cup white sugar
*2 teaspoons pure vanilla extract

Directions:
~Melt butter in a heavy saucepan, over low heat.
~Add evaporated milk, brown sugar & white sugar.
~Bring to a rolling boil over medium heat, stirring constantly.
~Boil for 3 minutes.
~Cool slightly, about 5 minutes.
~Add vanilla and pour into a blender and blend on medium until smooth  (I just use my immersion blender).
~Serve warm.
~Store covered, in a covered jar, in the refrigerator.


*****This stays for only 2-3 weeks in the refrigerator.   I often cut the recipe in half unless we are having an ice cream social.

Corn Tortillas

Corn Tortillas are easy to make.  Like most things, so much better than anything you can buy from the store.   I love to make Street Tacos with these.  If you don't have a tortilla press, use a flat bottomed pan or pot.  It works  ok, but just not as fast.

CORN TORTILLAS

(makes 10)

Ingredients:

*1 cup masa harina (I use MA SE CA) 

*3/4 cup hot tap water

*1/2 teaspoon kosher salt

Directions:

~In a large mixing bowl, add all the ingredients.

~Mix with clean fingers until mixture starts to come together.

~Knead for a few minutes or until dough resembles play dough texture (add small amount of water if too dry or small amounts of masa harina if to dry).

~Place dough into a bowl and cover with a clean damp towel for 30 minutes 

~Heat frying pan (i think cast iron works best) over medium heat.

~Place a clean warm towel in a pie plate (unless you have a tortilla warmer, the use that).

~Cut a zip-loc bag into circles (8-10 inches or the size of your tortilla press).

~Place one piece of plastic on the bottom of the press (or counter top).

~Pull off walnut size piece of dough (about 1 ounce or 1.5 inches).

~Roll into a ball.

~Place ball on piece of plastic (on the press or counter).

~Put the other piece of plastic over top of dough.

~Gently press with tortilla press or flat-bottomed pan/pot.

~Flatten too desired thinness.  

~Gently peel off top piece of plastic.

~Flip tortilla into your hand and gently peel off the remaining plastic.

~Carefully slide the tortilla into hot dry pan.

~Cook for 30-40 seconds.

~Flip and cook for 55-60 seconds.

~Flip again and gently press tortilla a couple times with spatula until the tortillas starts to puff up.

~Cook another 20-30 seconds.

~Flip one last time and cook for 5-10 seconds.

~Transfer to warm towel and cover or in tortilla warmer.

~Repeat until all the tortillas are cooked and stacked in warm towel or tortilla warmer.

~Allow to sit for 15-20 minutes (this will soften up the tortillas).

• 
  

Roasted Salsa Verde

 I have learned that I love salsas that are roasted.  It brings out such a rich flavor.  You can make this as mild or as hot as you want.  I prefer a little kick, but not really hot.  I will be canning this, so I have some on hand when I make street tacos.  Very easy recipe to double, triple or quadruple.  

ROASTED SALSA VERDE

(makes 1 pint)

Ingredients:

*1 tablespoons olive oil

*5-6 medium-sized tomatillos

*1-3 jalapeño peppers

*1 mild Palumbo pepper

*1/2 white onion, skin removed

*3 -4 garlic cloves

*12-15 sprigs cilantro (cut off bottom stems)

*1/4 teaspoon salt

*1/2 teaspoon ground black pepper 

*1 lime, juiced (optional)

Directions:

~Preheat oven to 400 degrees.

~Pull husks off of the tomatillos, and rinse them off.

~Cut stems out of tomatillos.

~Place tomatillos,  jalapeño peppers, Palumbo pepper, onion, and garlic on a cookie sheet.

~Drizzle 1 tablespoon olive oil over them.

~Mix until well coated.

~Bake for 10 minutes, remove tomatillos if they are soft.

~Place in a bowl and cover.

~Cook remaining veggies for another 10-20 minutes, or until veggies are soft.

~Remove and place in bowl with tomatillos.

~Cover and leave for 10-15 minutes.

~Remove skin from jalapeño and Palumbo peppers (I remove the seeds too, so it's not to spicy).  

~Remove skin from the garlic.

~Add half jalapeño peppers and the rest of the ingredients into a blender and blend until smooth.

~Taste if it's hot enough, leave out the rest of the peppers.  If you want more heat, blend in remaining jalapeño pepper and blend.

~Store in an airtight container.  

To can:

~I quadruple the recipe.

~Once is is blended,  place the salsa in sterile pint jars leaving a 1/2 inch space on top.

~Clean off tops of jars and place on lids.

~Place in a hot water bath for 15 minutes.

~Remove from bath and allow to cool for 24 hours (you should hear a ping once they are sealed.  No bubble in lid).

~Store in fruit cellar or cool dry place. 

 

Shake & Bake for Chicken or Pork

 This recipe is so easy to make and so much better than the store bought shake & bake.   It has far less sodium in it.   It keeps for 2-3 months.

SHAKE & BAKE

(makes 1 quart / 8-10 pieces of chicken)

Ingredients:

*1 cup all purpose flour (or whole wheat flour)

*2 cups bread fine bread crumbs (or fine whole wheat) (I use Italian)

*2 teaspoons corn starch 

*2 teaspoon paprika

*2 teaspoons onion powder

*2 teaspoon garlic powder

*2 teaspoon salt

*2 teaspoons sugar

*3 1/2 teaspoons poultry seasoning

*2 tablespoons dried parsley, crumbled (I use a meat mallet and gently pound it)

*1/4 cup vegetable oil or canola oil

Directions:

~In a large bowl, whisk tougher everything but the oil.

~Drizzle in oil, and mix until well combined.  

~Store in a sealed container in the freezer or refrigerator (it will last longer in freezer).

Cooking Directions:

~Preheat oven to 400 degrees.

~Spray a cookie sheet with cooking spray.

~Moisten each piece of chicken with water or milk (I like to soak my chicken in milk for an hour or so, to make its more tender).

~Shake off any excess liquid.

~Coat chicken 1 piece at a time.

~Place on prepared pan.

~30 to 45 minutes or until the chicken is done (depending on how thick the chicken is)

Nutella-Chocolate-Chocolate Chip Cookies

 These chocolate chips cookies are stuffed with Nutella.  They are amazing.   I will tell you that they are time consuming, but only because they need to be refrigerated a couple hours before cooking.  You will also get messy hands, while rolling them out, but it's well worth the effort.

NUTELLA-CHOCOLATE-CHOCOLATE CHIP COOKIES

(makes 3 dozen)

Ingredients:

*2 cups all-purpose flour

*3/4 cup unsweetened cocoa powder

*1 teaspoon baking powder

*1/2 teaspoon baking soda

*1 teaspoon salt

*1 cup butter, softened

*3/4 cup granulated sugar

*3/4 cup light brown sugar, packed

*2 large eggs

*2 teaspoons pure vanilla extract

*2 cups semi-sweet chocolate chips (or white chips if you prefer)

*1 (7.7 ounce) jar Nutella

Directions:

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

~Mix in eggs one at a time, mixing well between each addition. 

~Mix in vanilla.

~Sift in flour, unsweetened cocoa, baking powder, baking soda and salt.

~Mix until just combined.

~Stir in chocolate chips.

~Cover bowl well, and refrigerate for at least 2 hours (can store over night if you'd like).

~Cover a cookie sheet or plate with parchment paper or wax paper.

~Put a dollop of Nutella on cookie sheet (about 1 1/4 teaspoon), and repeat until you have 36.

~Place in freezer for 1 1/2 hours.

~Preheat oven to 350 degrees.

~Using a cookie scoop (about 2 to 2 1/2 teaspoon cookie dough) scoop out dough and then flatten dough (I make about 3 or 4 before getting frozen Nutella).

~Take out 3 or 4 frozen Nutella dollops and place on flattened cookie dough.

~Wrap dough around Nutella, covering completely. 

~Place on cookie sheet and repeat until cookie sheet is full.

~Return dough to refrigerator until ready to make the next batch.

~Bake for 10-12 minutes.

~Remove from oven and allow to cool for 1 minute before removing from cookie sheet.

~Finish cooking on cooling rack.

~Store in an air tight container.  

***I have found that it's easier to scoop out 12 cookies at a time (rather than 3 or 4).   I flatten them all first, then put the nutella in them and roll the dough around the Nutella.   Then I work on my next 12.   

Cinnamon Raisin Bread

 I love this bread.  It not only tastes good, but looks so pretty too.  This is a great one to make for Easter or Christmas morning.   YES, you can leave out the raisins.  This makes great toast and fantastic french toast.   If I'm going to use it for french toast then I normally leave off the glaze.

CINNAMON RAISIN BREAD

(makes one loaf)

Bread Ingredients:

*2 1/2 cups bread flour or all purpose flour 

*2 1/4 teaspoons (or 1 packet) of instant yeast (if you use active dry you will have to let it rise twice)

*1/4 cup granulated sugar

*1/2 teaspoon salt

*3/4 cup whole milk, warmed to 120-130 degrees (active dry yeast 110-120 degrees)

*3 tablespoon vegetable oil

*1 egg, room temperature 

*1 cup raisins (soaked in water to soften them)

*2 tablespoons butter, softened

*1/4 cup light brown sugar, packed

*1 tablespoon cinnamon

*1 egg yolk

*1teaspoon water

Glaze Ingredients (optional)

*1 cup powdered sugar

*1/8 teaspoon pure vanilla extract

*1-2 teaspoons heavy cream (or whole milk)

Directions:

~In a large mixing bowl, combine 2 cups flour, yeast, 1/4 cup sugar, and salt.

~Add warm milk, oil and egg in that order.

~Mix on medium-high for 2 minutes.

~Drain water from raisins. 

~Stir in raisins and remaining flour (may only need 1/4 of flour), until its starts to come together.

~Place dough on a lightly floured surface.

~Knead for 2-3 minutes or around 100-125 times.

~Cover  dough with a clean towel and let rise for 10 minutes.

~Line a baking sheet with parchment paper or spay with cooking spray.

~In a small bowl, combine brown sugar and cinnamon.

~Roll dough into 9X12 inch rectangle (approximately).

~Cut into 3 even strips, lengthwise.

~Spread softened butter evenly down the center of each strip of dough, being careful to keep away from the edges.

~Sprinkle cinnamon sugar over butter, keeping away from edges.

~Seal the edges together by pinching them together, lengthwise and then the ends (if you are having problems having them seal, dip your finger in water and rub it along the dough and then pinch together).

~Dip hands in flour and pinch dough again at the seal, to make sure it's sealed well.

~Gently flip so seal is facing down.

~Place each strip close together and then gently braid them.

~Tuck in the ends.

~Place on prepared baking sheet.

~Cover with a clean damp towel and allow dough to rise in a draft free spot for 1 1/2 hours or until doubled in size.

~Preheat oven to 375 degrees.

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

~Gently brush egg wash over dough.

~Bake for 25 minutes.

~Remove from oven and allow to cool 10 minutes before putting glaze on.

~In a small bowl mix powdered sugar, vanilla, and 1 teaspoon heavy cream/milk and stir.

~Add more whip cream if glaze is too thick.

~Drizzle over warm bread.

~Cool completely before cutting.

Reuben Egg Rolls

 Great for an appetizer, snack or lunch.  Easy to make,   Can cook in air fryer, oven or fry.  Make the sauce or use some 1000 island or Russian dressing for dipping.  These freeze up really well.  I freeze them before I cook them.   I do let them defrost before cooking.  

REUBEN EGG ROLLS

(Makes 10)

Egg Roll Ingredients:

*2 cups sauerkraut, drained well

*10 egg roll wrappers

*1/2 pound corned beef or pastrami, shredded (or chopped)

*1 1/2 cups Swiss cheese, shredded

*Small bowl of water, for sealing 

Dipping Sauce Ingredients:

*1/4 cup mayonnaise

*2 tablespoons ketchup 

*1/2 teaspoon Worcestershire sauce 

*1/2 teaspoon horseradish sauce 

*1/2 tablespoon freshly squeezed lemon juice

*1/4 teaspoon onion powder

*1/8 teaspoon garlic powder

*1/4 teaspoon salt

Sauce Directions:

~In a small bowl, whisk mayonnaise, ketchup, Worcestershire sauce, horseradish sauce, lemon juice, onion powder, garlic powder, and salt together.

~Cover and refrigerate for at least 2 hours so that the flavors meld.

Egg Roll Directions:

~Place 1 egg roll on a clean, dry surface.

~Position wrapper in front on you with a corner faced towards you (diamond shape).

~Add about 2 tablespoons of corned beef, sauerkraut, and Swiss cheese on bottom third of wrapper.

~Dip finger in water and run it along the edges of the egg wrapper.

~Lift the bottom point that is closest to you and wrap it around the filling.

~Fold the left and right corners towards the center of the egg roll, covering filling.

~Roll into a tight cylinder, making sure the last corner is sealed.

~Repeat until filling is gone.

Frying Method:

~Pour about 2 inches of vegetable oil in a heavy bottom skillet (I use my cast iron pan).

~Heat oil to 350 degrees.

~Fry for 1 to 2 minutes on each side, or until wrapper is a golden brown.

~Remove from pan and place on a paper towel lined plate.

~Sprinkle with a little sea salt (optional)

~Serve with dipping sauce.

Air Fryer Method:

~Preheat air fryer to 370 degrees.

~Evenly spray all the sides of the egg rolls with a cooking spray.

~Cook for 5 minutes.

~Turn and cook for another 5 minutes or until wrapper is a golden brown.

~Serve with dipping sauce. 

Oven Method:

~Preheat oven to 400 degrees.

~Bake for 7 minutes.

~Flip and bake another 7 minutes, or until wrapper is a golden brown.

~Serve with dipping sauce. 

Zip Sauce

 I love this on my steaks or burgers.   I've heard some people put it on their chicken too, but I've not tried that yet. 

ZIP SAUCE

(makes about 3/4 cup)

Ingredients:

*1 teaspoon crushed dried rosemary 

*1/4 teaspoon dried thyme, rubbed between fingers

*1/4 teaspoon garlic powder

*1 teaspoon minced parsley

*1/4 cup butter, cut into cubes or sliced (so its melts quicker)

*1 teaspoon sea salt

*1 Tablespoon dijon mustard

*1 teaspoon ground black pepper

*1 1/2 teaspoons Worcestershire sauce

*1/4 teaspoon ground cumin

*1/4 teaspoon cayenne pepper 

Directions:

~Mix rosemary, thyme, garlic powder, parsley in a small saucepan.

~Heat over low heat, stirring until butter is melted.

~Remove from heat and stir in salt, dijon mustard, black pepper, Worcestershire sauce, cumin and cayenne pepper until mixed well.

~Pour desired amount over cooked steak or burgers.

~Store leftover zip sauce in a cover container in the refrigerator for up to two weeks.