Cinnamon Raisin Bread

 Yummy!   I love lots of cinnamon in my bread.  This bread is light and tasty.   I like with our without the glaze.    This bread makes awesome french toast.  

CINNAMON RAISIN BREAD

(makes 2 loafs)

Ingredients:

*2 cups whole milk or almond milk

*1/2 cup butter

*1/4 cup honey

*1 tablespoon active dry yeast

*4 eggs

*7 cups flour

*1 teaspoon salt

*1 cup dark raisins

*flour for kneading

*2 tablespoons butter, melted

*2/3 cup light brown sugar

*3 tablespoon ground cinnamon

*1 egg

*1/2 teaspoon water

Cinnamon Icing Ingredients (optional)

*2 tablespoons butter

*2 tablespoons honey

*1 teaspoon ground cinnamon

*2 cups powered sugar

*2-3 tablespoons heavy cream, half & half, or whole milk

Directions:

~Soak raisins in water overnight or simmer in water over low heat for 15 minutes.

~Drain and pat dry with a paper towel

~Grease two bread pans.

~In a small saucepan, over medium heat milk and 1/2 cup butter until warm and butter is almost melted.

~Add honey and stir until mixed well

~Add mixture to a large mixing bowl.

~Sprinkle yeast over mixture.

~Allow to sit for 5 minutes.

~Add 2 cups flour and stir until mixed.

~Add 4 eggs and mix until well incorporated.

~Add in remaining 5 cups of flour (add another 1/2 cup flour if needed)

~Knead dough until dough is smooth and elastic  6-8 minutes if using a mixer.  15-20 minutes if kneading by hand (add up to 1 cup off flour if needed).

~Add raisins and knead until raisins are mixed in.

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

~Rise for 1 1/2 - 2 hours until dough is doubled.

~Remove dough from bowl and divide in two.

~Roll dough out into a rectangle (no longer than your bread pan) on a lightly floured surface.

~Using a pastry brush, spread melted butter over dough.

~Mix brown sugar and cinnamon together.  

~Sprinkle brown sugar mixture over butter.

~Roll up dough lengthwise.

~Place in prepared pans.

~Cover with a clean damp towel and let rise for one hour.

~Preheat oven to 375 degrees.

~Place bread pans into a lager pan.

~Beat egg and water together and gently brush over tops of the dough.

~Put pan into oven and pour 1 cup of water into the large pan (not the bread pan) (this is optional, but it   makes for a moister bread and more even heat).

~Bake for 45-50 minutes or until they are a golden brown and have a hollow sound when thumped.

~Remove from bread pans and cool on a cooling rack.

Icing Directions:

~Melt 2 tablespoons butter and honey together.

~Stir in ground cinnamon.

~Whisk in powdered sugar.

~Whisk in heavy cream, half & half, or milk.

~Whisk until mixture is smooth and creamy (mixture should be thick)

~Spread on cooled bread

Variation: use 1/8 teaspoon vanilla extract in place of ground cinnamon for icing.

Sicilian Meatloaf (Polpettone)

This may be my favorite meatloaf recipe.  Some Polpettone recipes call for whole hard boiled eggs in them.   I don't put them in mine, but it's good either way.


SICILIAN MEATLOAF (POLPETTONE)
(serves 8)
Ingredients:
*1 1/2 pounds ground beef
*1/2 pound ground pork
*1 red bell pepper, finely chopped
*1/2 cup carrots, grated (optional)
*1 small red onion
*3 garlic cloves, minced
*2 tablespoons fresh flat leaf parsley (chopped) or 1 teaspoon dried parley 
*3/4 cup Italian style breadcrumbs
*1/2 cups parmesan cheese, grated
*2 large eggs
*1/4 cup tomato juice
*1/4 pound prosciutto or a  deli ham, cut thin 
*10-15 fresh basil leaves (optional)
*1 1/2 cups fresh mozzarella, shredded mozzarella, or provolone cheese 
Directions:
~Preheat oven to 350 degrees.
~Place ground beef & ground pork into a large bowl.
~In a medium bowl, mix carrots, peppers, onions, garlic, parsley, bread crumbs, parmesan cheese, eggs, and tomato juice.
~Add to ground beef and pork and mix until combined (do not over mix).
~Place a piece of wax paper or parchment paper on the counter top.
~Place your mix mixture in the center of the wax paper/parchment paper.
~Pat meat mixture evenly into a rectangle about a 1/2-1 inch thick.
~Put a layer of ham on top of the meat mixture, leaving a 1-inch border around.
~Now layer or sprinkle the cheese over the ham, leaving a 1-inch border around.
~Time to layer the basil leaves.
~Starting at the short end, roll the meatloaf up (like a jelly roll), using the wax paper/parchment paper to help guide you.  Press down slightly as you do so.
~Seal the ends, so nothing leaks out of the meatloaf.
~Spray a 9X13 inch baking pan or cookie sheet with cooking spray.
~Place meatloaf in prepared pan.
~Bake for 1 hour.
~Remove from oven and allow to sit for 10 minutes before slicing.
Variations:
`add 3 hard boiled eggs cut into half lengthwise after you add basil.  Place at the beginning of the loaf, so they are rolled up first.
`place mozzarella cheese slices on top of meatloaf  10 minutes before meatloaf is done.  Continue baking until done.
`put some marinara sauce on top of meatloaf when halfway cooked.  Continue baking until done.
`serve with  a side of homemade pasta and marinara sauce.

Overnight Waffles (Belgian)

 These are crispy on the outside, but so fluffy on the inside.   I normally make this in the morning and have them for dinner.   If I want them for breakfast, then I make the batter the night before.   It just needs to sit on your counter top for 8 hours.  

OVERNIGHT WAFFLES (BELGIAN)

(makes 6 )

Ingredients:

* 2 1/2 teaspoon active dry yeast

*1/2 cup warm water

*2 teaspoons granulated sugar

*2 cups warm (not hot) whole milk.

*1/4 pound butter, melted

*3 tablespoon light brown sugar

*1 teaspoon pure vanilla extract

*1 teaspoon kosher salt

*2 cups all-purpose flour

*1 cup butter, melted

*3/4 cup sugar

*1 teaspoon kosher or sea salt

*2 large eggs

*1/4 teaspoon baking soda

Directions:

~In a large bowl, combine warm water, granulated sugar, and active dry yeast.

~Allow to stand  for 5-7 minutes until it proofs (bubbles or foams)

~Stir in warm milk, melted butter, brown sugar, vanilla extract, and salt.

~Add flour and whisk until smooth.

~Cover bowl with plastic wrap and sit overnight on counter.

~After about 8 hours, heat up waffle iron and spray with cooking spray.

~Whisk in eggs and baking soda util combined.

~Pour about 1/2- 3/4 cup batter (depending the size of your waffle maker) onto hot waffle maker.

~Cook for 5-6 minutes, or until the waffles are a golden brown

Waffle Toppings:

`butter and syrup

`butter and powdered sugar

`honey cinnamon butter

`greek yogurt and blueberries, raspberries, or strawberries

`cream cheese with maple flavoring or syrup mixed in

`whip cream with a dash of cinnamon 

`whip cream with  strawberries, blueberries, or raspberries

`vanilla ice cream with some raspberries, strawberries, or blueberries 

`vanilla or coffee ice cream with caramel ice topping drizzle over it

`butter, syrup,  with toasted coconut and pecans on top

`peanut butter and bananas

`marshmallow fluff, graham cracker crumbs with chocolate ice cream topping drizzled over it

`toasted coconut, chocolate ice cream topping and caramel ice cream topping drizzle over it

`nutella and strawberries

`whip cream and chocolate chips

`boneless fried chicken breast and syrup or gravy on top

`fried egg an bacon with syrup drizzled over it

Cinnamon Crunch Peach Dump Cake

 Super easy to make and very tasty.   I personally like it warm the best, but it's good chilled too.   BTW, i've tried this with an off bran cereal.  Not as good. 

CINNAMON CRUNCH PEACH DUMP CAKE

(serves 12 )

Ingredients:

*3 cups Cinnamon Toast Crunch cereal

*2 (15 ounce) cans sliced or diced peaches with liquid (I use natural, but you can use lite syrup)

*1 1/2 teaspoons ground cinnamon

*1 (16.5 ounce) box white or vanilla cake mix

*1/2 cup pecans, chopped

*3/4 cup (1 1/2 sticks) butter, sliced

*Vanilla Ice Cream (optional)

Directions:

~Preheat oven to 350 degrees.

~Spray an 9x13 inch pan with cooking spray.  

~Spread cereal over the bottom of the prepared pan.

~Spread peaches with juice over the layer of cereal.

~Sprinkle ground cinnamon over peaches.

~Sprinkle pecans over peaches.

~Sprinkle the box of dry cake mix evenly over the peaches.

~Place sliced butter evenly over top of the cake mix.

~Bake for 45-50 minutes.

~Serve warm or cold with a scoop of vanilla ice cream on top (I like to sprinkle a little cinnamon over the ice cream).

Hassleback Potatoes.

 I like to make these with steak, but they are great with any meat.  I brined my potatoes in salt water for a few hours before cutting them.  This is not necessary.  I just find it makes fluffier potatoes.  

HASSLEBACK POTATOES

(serves 4)

Ingredients 

*4 medium russet potatoes

*4 tablespoons butter, melted

*4 tablespoons extra-virgin olive oil

*4 garlic cloves, minced fine

*1/3 cup finely chopped fresh parsley

*1 teaspoon salt

*1/2 teaspoon ground black pepper

Sour Cream Sauce

*1/3 cup finely chopped chives

*1/2 cup sour cream

*1/4 cup cream cheese

*1/4 teaspoon ground black pepper

Directions:

~Preheat oven to 450 degrees.

~Stir butter, olive oil, minced garlic, chives,  salt, and pepper in a small bowl.

~Place a potato between 2 chopsticks (this helps to prevent cutting potato all the way through).

~Slice potato in thin slices, leaving about a quarter inch not cut at the bottom.

~Place potatoes on a baking sheet and brush about half of  the butter-olive oil mixture over potatoes, making sure it goes into the slits of the potatoes too.

~Bake for 30 minutes.

~Remove from oven and brush remaining butter-olive oil mixture over potatoes once again.

~Bake another 30 minutes or until potatoes are done and crispy.

~In a small bowl, whisk sour cream, cream cheese,  chives, and pepper until smooth.

~Drizzle over potatoes and serve.

Variations:

`add cheese melted cheese to it, when you remove from oven.

~add bacon crumbles after you drizzled the cream sauce over it.

Carnitas Tacos

 So tender and good.   I like to just put white onions and cilantro on mine, but any taco topping you like would be awesome on it.

CARNITAS TACOS

(serves 8)

Ingredients:

*3-4 pound boneless pork butt

*1 tablespoon kosher salt

*2 teaspoons ground black pepper 

*3 teaspoons  chili powder

*1 teaspoon onion powder

*1 teaspoon garlic powder

*1 1/2 teaspoon cumin

*1 teaspoon paprika

*1/2 cup freshly squeezed orange juice (about 4 oranges)

*1/4 cup freshly squeezed lime juice (about 4 limes)

*2-3 bay leafs

*1/2 cup water

*2 teaspoons corn starch

*1/8 cup water

*8 small flour tortillas or 8-16 corn tortillas (16 if you are using two per carnitas)

*white onion, chopped (optional)

*fresh cilantro (optional)

*fresh squeezed lime juice (optional)

More Toppings:

*Shredded sharp cheese (optional)

*Tomatoes, chopped (optional)

*Sour Cream (optional)

*Salsa (optional)

*Mexican Blend Shredded cheese (optional)

*Cotija Cheese, crumbled  (optional)

*Salsa Verde (optional)

*Avocado Cilantro Lime Sauce (optional)

Directions:

~Preheat oven tot 325 degrees.

~Cut the pork butt into cubes about 1-inch, trimming away any excess fat.

~Put kosher salt, pepper, chili powder, onion powder, garlic powder,  cumin, and paprika into a zip-loc bag  and mix.

~Put pork into bag of seasoning, seal bag and shake until meat is well coated.

~Place pork into a dutch oven.

~Pour orange juice, lime juice, and 1/2 cup water over pork.

~Stir util well mixed.

~Add bay leafs and cover.

~Bake for 2 - 2 1/2 hours.

~Line a baking sheet with aluminum foil and spray with cooking spray.

~Using a slotted spoon or spider remove pork and place on prepared baking sheet in a single layer.

~Shred meat slightly using a couple forks (optional).

~Place under broiler until meat starts to change to a dark brown and starts to get crispy edges (careful not to burn).  Around 1-3 minutes. 

~Remove from oven and set aside.

~Place dutch oven over a burner over medium-high heat.

~Whisk corn starch to 1/8 cup water.

~Whisk into hot liquid in dutch oven.

~Simmer until mixture thickens, around 2-4 minutes.

~Remove from heat and add pork, stir until well coated.

~Serve in flour or corn tortillas and top with your favorite toppings.

Loaded Skillet Breakfast

You can make this up the night before and put it in the refrigerator and bake it in the morning.  I normally make them for dinner.   Add or delete whatever you want from this recipe. Easy recipe to double.  I use small cast iron skillets for this and make everyone their own personal one with ingredients that they like.

LOADED STILLET BREAKFAST 

(serves 2)

Ingredients:

*4 slices bacon, cut into 1-inch pieces

*2 slices thinly cut ham, diced 

*2 breakfast sausages

*1/4 small yellow onion, chopped small

*1/8  cup green bell pepper, chopped small

*1/8 cup red bell pepper, chopped small

*4 large eggs

*1/2 cup whole milk

*1/2 teaspoon salt

*1/2 teaspoon ground black pepper

*1 cup cheddar cheese, shredded 

*2-3 medium russet potatoes, cut into small cubes, or 2 cups frozen county style hash browns, thawed 

Directions:

~Heat oven to 400 degrees.

~Cook bacon in small/medium (large one if you are doubling the recipe) ovenproof skillet, stirring occasionally, until bacon is crisp.

~Remove bacon from pan, and set aside.

~Add sausage, onions, green pepper, and red pepper to skillet, breaking up sausage as it cooks.

~Once sausage is done and veggies are tender, remove from skillet and set aside.

~Add hash browns to pan and cook until a golden brown on one side (6-8 minutes, less time if using frozen hash browns).

~Flip hash browns and shut off burner.

~In a large bowl, whisk eggs, milk, salt & pepper. 

~Stir in meats, veggies, and cheese into egg mixture.

~Pour egg mixture over hash browns.

~Cover skillet with aluminum foil

~Bake for 30-35 minutes or until eggs are set (cooking time will be more if doubling the recipe about 40-45 minutes)

~Remove foil and bake another 5 minutes.

Honey Garlic Pork Chops

Love then honey garlic together.   I also like the crispy caramelized edges around the pork chops.   Quick  to make is a plus.

HONEY GARLIC PORK CHOPS

(serves 4)

Ingredients;

*4 boneless center cut porks

*1 teaspoon salt

*1 teaspoon ground black pepper

*1 teaspoon garlic powder

*3 teaspoons olive oil

*2 tablespoons butter

*5-7 garlic cloves, minced

*1/3 cup honey

*1/3 cup chicken stock

*2 tablespoons apple cider vinegar

Directions:

~Sprinkle salt, pepper and garlic powder over both sides of pork chops.

~Set oven to broil medium-high heat.

~Heat an ovenproof skillet over high heat until hot.

~Add oil to pan and allow to heat up for 20-30 seconds.

~Sear pork chops on each side (about 3-5 minutes per side depending on thickness of chop).

~Remove pork chops from pan.

~Reduce heat to medium-low.

~Add butter and garlic into pan, stirring constantly (for about 30-40 seconds).

~Turn up heat to medium-high and stir in honey, chicken stock and vinegar, scraping the bottom of the pan to deglaze it.

~Cook until sauce reduces and thickens up (5-8 minutes), stirring often.

~Return pork chops to pan and coat both sides.

~Place under broiler for 2-3 minutes or until chops start to caramelize (careful not to burn).

Variation:

`squeeze a little fresh lime juice over pork chops when they come out of the oven.

Mini Taco Cups

 Great for any party.  I like to drizzle my homemade Avocado-Cilantro-Lime Sauce over them.   You can make your own flour tortilla if you want.  

TACO BITES

(makes 44-48)

Ingredients:

*12 flour tortillas, cut into small circles 

*1 - 1/2 cups cheddar cheese

*1 pound ground beef

*1 ( ounce) package of taco seasoning 

*1 cup salsa (I make my own)

*Shredded lettuce (optional)

*1 tomato, chopped small (optional)

*Avocado-Cilantro-Lime (optional)

Directions:

~Preheat oven to 350 degrees.

~Spray a muffin pan with cooking spray.

~Cook ground beef until brown, crumbling it as it cooks.

~Add taco seasonings and stir until mixed well.

~Add salsa, and simmer for 10-15 minutes.

~Remove from heat.

~Press the circle of flour tortilla into a mini muffin pan.

~Put 1 teaspoons shredded cheese into tortilla.

~Bake for 8-10 minutes, or until the tops of the tortillas start to brown (careful not to burn).

~Spoon taco meat mixture evenly over melted cheese.

~Top with shredded lettuce and a little cheese 

~Drizzle with avocado-cilantro-lime sauce.

Variation:

~Use a regular muffin tin and cut tortillas into larger circles.  (will make about 12-14)

~If making the large muffin tin then you may wan to use some or all of the toppings once cooked.

*Green Onions, chopped (optional)

*olives, chopped (optional)

*Shredded cheese (optional)

*Sour Cream (optional)

• 

Pecan Pie Chocolate Chip Bars

 If you like pecan pie, you will like this.  This rich dessert will go a long way.  Just a small piece will take care of any sweet tooth.

PECAN PIE CHOCLATE CHIP BARS

(makes 36)

Crust Ingredients:

*1 3/4 cup all purpose flour

*1/2 teaspoon salt

*3/4 (1 1/2 sticks) cold butter

*1/2 cup ice cold water

Filling Ingredients:

*4 large eggs

*2 cups granulated sugar

*1/2 teaspoon salt

*1 cup all-purpose flour

*1 cup butter, melted 

*3 teaspoons pure vanilla extract 

*3 cups chocolate chips 

*1 1/3 cups pecans, chopped 

Directions:

~In a small bowl or food processor,  mix the flour and salt.

~Add butter a cut in butter with a fork or pulse if using a food processor, until mixture is crumbly.

~Drizzle in water until mixture comes together.

~Form dough into a disk and wrap in plastic wrap.

~Refrigerate at least 1 hour.

~Preheat oven to 350 degrees.

~Lightly flour a clean surface and roll dough out to fit a 9x13 inch pan.

~Coat 9x13 inch pan with a cooking spray.

~Press dough into a 9x13 inch pan and refrigerate until ready to use.

~In a large bowl, mix eggs, sugar, and salt for 2-3 minutes.  

~Mix in flour, butter, and vanilla.

~Gently fold in chocolate chips.

~Pour over prepared crust.

~Sprinkle pecans over top.

~Place a sheet of aluminum foil loosely over pan. 

~Bake for 20 minutes.

~Remove sheet of aluminum foil and bake another 30 minutes or until top is a golden brown.

~Cool completely on a cooling rack before cutting.

~Refrigerate leftovers.

Variation:

`add a cup a coconut when adding the chocolate chips

Avocado Cilantro Lime Sauce

 Good on tacos, salads,  grilled chicken, turkey burgers or for dipping veggies or french fries in.  I'm not an avocado fan, but I do like this sauce.  

AVOCADO CILANTRO LIME SAUCE

Ingredients:

*1/2 cup plain greek yogurt

*1/2 cup sour cream

*1/4 cup freshly squeezed lime juice (1 or 2 limes)

*grated lime zest from the lime you use

*1/2-3/4 cup fresh cilantro leaves

*1/4 - 1 small jalapeño pepper (depending on how much heat you like or leave out completely)

*2-3 garlic cloves, minced

*1/8 cup of green onion tops (optional)

*2 small-medium avocado

*1/4 teaspoon salt

*1/2 teaspoon ground black pepper

*1/4 teaspoon ground cumin

Directions:

~Blend everything together in a food processor or immersion blender until smooth.

~Can serve immediately, but I like to refrigerate for an hour before using.

Cuban Sandwhich

Whenever I make pulled pork, I make some Cuban Sandwiches with the leftover pulled pork.   

CUBAN BREAD

(serves 4)

Sauce Ingredients:

*1/2 cup mayonnaise 

*1/2 cup mustard

*A dash or two of hot sauce 

Sandwich Ingredients:

*2 loafs of Cuban Bread or 4 good hoagie buns.

*16 slices Swiss Cheese (I have my Swiss cheese cut on the thin size)

*1 pound shaved or  thinly cut slices of ham, heated up

*3 1/2 - 4 cups pulled pork

*2 large dill pickles, sliced thinly lengthwise 

*4 tablespoons butter

Sauce Directions:

~In a small bowl, mix all the ingredients together.

~Cover and refrigerate for at least 2 hours.

Sandwich Directions:

~Trim the ends of the cuban bread and then cut the bread in half to make enough for 4 sandwiches.

~Now cut each bread/hoagie roll in half lengthwise to separate the tops and bottoms.

~Spread each half with sauce.

~On each sandwich bottom, place 2 slices of Swiss cheese.

~Divide the hot ham between the 4 sandwiches.

~Put another 2 slices of Swiss cheese on each sandwich. 

~Put 2 slices of pickles on top the Swiss cheese.

~Place the tops on the sandwiches and butter both sides.

~Place sandwiches on skillet (I use a cast iron pan).

~Turn heat to medium heat.

~Cook until bread is a golden brown.

~Flip sandwich and press down sandwich with a heavy skillet or wrapped brick.

~Cook until bread is a golden brown.

~Remove from heat and enjoy.  

Restaurant Style french Toast

 This french toast is fluffy and so good.   It's a must to use good quality thick sliced bread to make this what you get from most restaurants.    I either use Dutch Oven Overnight Bread or  Italian Bread.  You can make your own or buy some.

Restaurant French Toast

(makes 10-12 slices)

Ingredients:

*1/4 cup all-purpose flour

*1 cup whole milk

*pinch of salt

*3 large eggs

*1/2 teaspoon ground cinnamon 

*pinch of ground nutmeg 

*1 teaspoon pure vanilla extract

*1 tablespoon granulate sugar

*12 slices bread, cut thick

Directions:

~Place all the ingredients except the bread in a large bowl and whisk until smooth.

~Heat a large skillet or grilled up and oil it or spray with cooking spray.

~Soak each slice of bread in the egg mixture (Just do enough to fit in your skillet or griddle).

~Cook on each side until bread is a golden brown.

~Serve hot with your with favorite toppings.

Cole Slaw

Great for a side dish for anything barbecue and awesome on a pulled pork sandwich.   To tell the truth the only thing I like Cole slaw on it a pulled pork sandwich.  To make this even easier to make you can buy a bag of Cole slaw and not use the cabbage, carrots and red onion.

COLE SLAW 

(serves 6-8)

Ingredients:

*1 head green cabbage, shredded

*2 carrots, grated

*1 red onion, chopped small

*1 teaspoon mustard 

*3 teaspoons apple cider vinegar 

*1 1/2  cups mayonnaise

*1 tablespoon granulated sugar

*1/2 teaspoon celery seed

*1 teaspoon  ground black pepper

Directions:

~Combine all the ingredients in a large bowl, and mix well.

~Cover and refrigerate for a least 3 hours.

Dry Rib Rub

 You won't even need a sauce on the ribs if you use this.    Best if put on the night before you make them.

DRY RIB RUB

Ingredients: 

*1 tablespoon cumin

*1 tablespoon garlic powder

*1 tablespoon onion powder

*1 tablespoon paprika

*1 tablespoon chili powder

*1 tablespoon light brown sugar

*1 1/2 tablespoons kosher salt

*1/4 teaspoon cayenne pepper

*1 1/2 teaspoons ground black pepper

Directions:

~Mix all ingredients and store in an air tight container.

~Spread desired amount of rub on ribs, chicken, or pork and wrap in plastic wrap and refrigerate overnight for best results.