Carrot Bread

 If you like carrot cake you are going to love this.  This recipe is easy to double.  You can leave the frosting off and it will still be great.

CARROT BREAD 

(makes 1 loaf )

Ingredients:

*1 3/4 cup all-purpose flour

*1 teaspoon baking powder

*1/2 teaspoon salt

*2 teaspoons ground cinnamon

*1/4 teaspoon ground ginger

*1/4 teaspoon ground nutmeg

*3 large eggs

*3/4 cup vegetable oil

*1 large apple peeled and grated

*2 cups grated carrots

*1 cup light brown sugar

*1 teaspoon pure vanilla extract

*1/2 cup pecans, chopped

*1/2 cup white chocolate chips (optional)

Frosting Ingredients:

*4 ounces cream cheese, softened

*2 tablespoons butter, softened

*1 cup powdered sugar,  sifted

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

*1/4 cup chopped pecans

Directions:

~Preheat oven to 350 degrees.

~Grease a 9x5 inch bread pan.

~In a medium bowl, whisk the dry ingredients together.

~In a large mixing bowl, mix eggs, vegetable oil, grated apple, grated carrots, brown sugar, vanilla extract together until well mixed.

~Stir in dry ingredients until just mixed.

~Add a 1 teaspoon flour to white chocolate chips and stir to coat.

~Stir in pecans and white chocolate chips.

~Pour into prepared pans.

~Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.

~Allow bread to cool for 6 minutes and then carefully remove bread from pan and cool on a cooling rack.

Frosting Directions:

~In a large bowl, beat cream cheese and butter until smooth.

~Add powdered sugar and maple flavoring until smooth.

~Spread frosting on cooled bread and sprinkle with chopped pecans

Honey Pecan Bars

 Oh my, these are so good.  It doesn't have a strong honey taste.  

HONEY PECAN BARS

(makes 24)

Crust Ingredients:

*1 cup butter, softened

*3/4 cup light brown sugar, packed

*1/2 teaspoon salt

*1/2 teaspoon ground cinnamon

*3 cups all-purpose flour

Filling Ingredients:

*1/2 cup butter, sliced

*1/2 cup light brown sugar, packed

*1/3 cup honey

*2 tablespoons granulated sugar

*1 teaspoon ground cinnamon

*2 tablespoons heavy whipping cream

*1/4 teaspoon salt

*2 cups pecans, toasted and roughly chopped

*1/2 teaspoon vanilla extract 

Crust Directions:

~Preheat oven to 350 degrees.

~Line a 13x9 inch baking pan with parchment paper, making sure sides and bottom is covered (I make it extend over the sides, so I can pick it up from the pan easy once it's baked).

~Spray parchment paper with cooking spray.

~In  a large mixing bowl, cream butter, brown sugar and salt until light and fluffy.

~Mix in flour, until well mixed.

~Press mixture evenly into the bottom of prepared pan.

~Bake for 18-20 minutes, or until lightly browned.

~Remove from oven.

Filling Directions:

~In a small saucepan, combine butter, brown sugar, honey, sugar, cinnamon, and heavy cream, and bring to a boil, stirring often.

~Allow to boil for 1 minute.

~Remove from heat and stir in pecans and vanilla extract.

~Pour over crust.

~Bake for 15 minutes or until bubbly.

~Remove from oven and grabbing the extended parchment paper, carefully remove from pan and place on the cooling rack.

~Allow to cool completely, before removing parchment paper and cutting into bars.

Overnight Bagels

This recipe is the closest to New York Style Bagels that I've had.  Yes, I know, it's not made with New York Water, but they still tastes like them.   You can make 24 mini bagels, if you like them smaller or if they are for kids.  Spread with some homemade cream cheese.

OVERNIGHT BAGELS

(makes 12)

Starter Ingredients:

*2 1/4 cup of very warm water (110-115 degrees)

*1 teaspoon active dry yeast

*3 cups bread flour

Bagel Ingredients:

*3/4 teaspoons active dry yeast

*2 tablespoons honey 

*2 1/2 cups bread flour

*1 scant tablespoon salt

Water Ingredients:

*1 1/2 tablespoons honey

*1/2 tablespoon molasses

*1 teaspoon baking soda

Topping Ingredients:

*1 egg white, beaten

*kosher salt (optional)

*sesame seeds (optional)

*poppy seeds (optional)

*everything seasoning (optional) (recipe listed below)

*asiago, parmesan, or cheddar cheese, shredded (optional) 

*cinnamon sugar crunch (optional) (recipe listed below)

Starter Directions:

~In a large mixing bowl, stir 2 1/2 cups warm water, 1 teaspoon yeast, and 3 cups bread flour tougher until well incorporated.

~Cover and allow to sit room temperature for 20-30 minutes.

Bagel Directions:

~Uncover yeast mixture, and add 3/4 teaspoon active dry yeast, 2 tablespoons honey, 2 1/2 cups bread flour and scant tablespoon salt.

~Knead with a dough hook for 6-8 minutes or until dough is elastic (or hand for 10-12 minutes).

~Place in an uncreased bowl and cover with plastic wrap.

~Allow to sit on counter for 1 hour.

~Refrigerate overnight (or for at least 6 hours).

~Remove from refrigerator.

~Preheat oven to 425 degrees.

~Line 2 cookie sheets with parchment paper.

~Place dough onto a lightly floured surface.

~Divide dough into 12 equals pieces (I weigh mine, but not necessary to do).

~Shape each dough into a ball.

~Roll each dough into a 8-inch ball (do this step and next step one bagel at a time).

~Place the ends of the dough together, overlapping the ends by about 2 inches.

~Place your hand in the middle of the bagel and roll the over lapping pieces together to form a circle.

~Place on cookie sheet and cover with a clean damp towel and rest for 15-20 minutes.

Water Directions:

~Fill a large stock pot about half way with water, and bring to a full boil.

~Get topping ready.

~Place egg white into a small bowl.

~Once water is boiling, add 1 1/2 tablespoons honey, 1/2 tablespoon molasses, and 1 teaspoon baking soda and stir until dissolved.

~Gently drop bagels into boiling water one at at time (do not over fill pan.  I make about 4 bagels at a time).

~Allow to boil 1-2 1/2 minutes per side (I do about 2 minutes to make the bagels chewier).

~Using a slotted spoon remove bagels and place on cookie sheets.

~Brush bagels with egg white and Sprinkle with desired toppings.

~Place in preheated oven and bake for 20 minutes.

~Turn off oven, open the door and allow to sit in oven for 10-12 more minutes.

~Remove for oven and allow to cool on a cooling rack.

*****Cinnamon Crunch Topping*****

*1/4 cup butter, melted

*2/3 cups brown sugar, packed

*1 tablespoon ground cinnamon

*2 1/2 tablespoons all-purpose flour

~Mix all the ingredients together until smooth.

*****Everything Seasoning*****

*1 tablespoon sesame seeds

*1 tablespoon poppy seeds

*1 teaspoon onion flakes

*1 teaspoon garlic flakes

*1 teaspoon sea salt or kosher salt

~Mix all the ingredients together.

Whipped Cream Cheese

 This is one of those things that I know is easier to buy, but homemade tastes so much better.  I also love that it's just 3 simple ingredients.  Omit the whip cream if you want regular cream cheese and not whipped.

WHIPPED CREAM CHEESE

Ingredients:

*1 (32 ounce) container of full-fat yogurt.

*1/2 teaspoon salt

*1/2 cup heavy cream 

Directions:

~Line a strainer or colander with cheesecloth.

~Place sieve or colander over a large bowl (bottom of strainer should not touch the bowl).

~Dump yogurt into cheesecloth.

~Fold cheesecloth over top of yogurt.

~Place in refrigerator and allow whey to drain from yogurt for 24 hours.

~Discard whey or keep it for a chicken marinade or to use to make pancakes or waffles.

~Mix salt into cream cheese.

~Whip cream cheese until it has soft peaks.

~Fold whipped cream into cream cheese.

~Place a new piece of cheesecloth in a clean bowl.

~Place cream cheese into cheesecloth and cover.

~Cover with plastic wrap and refrigerate for 3 days (if you eat it right away, it will taste more like yogurt).

Chicken Tortilla Soup

 This is a great soup to make with left over chicken.  Quick and easy to make.  If you want some heat to this soup, add a chopped jalapeño pepper when cooking down peppers and onion.

CHICKEN TORTILLA SOUP

(serves 8)

Ingredients:

*2 teaspoon olive oil

*1 yellow onion, chopped

*1/2 green bell pepper, chopped

*1/2 red bell pepper, chopped

*4-6 garlic cloves, minced

*3 cups shredded cooked chicken breasts

*2 cups frozen corn

*2 teaspoons cumin

*1 teaspoon chili powder

*1 teaspoon salt

*1 teaspoon ground black pepper

*1/2 cup water

*1 (32 ounce) container chicken stock

*1 quart stewed tomatoes 

*2 (8 ounce) cans tomato sauce

*1-2 (15.5 ounce) cans of black beans, rinsed and drained

*tortilla strips

*shredded cheddar cheese

*sour cream

Directions:

~Heat up a large stock pot over medium heat.

~Add olive oil and sauté onion, green pepper, red pepper until almost soft.

~Add garlic and sauté until veggies are soft.

~Add remaining ingredients expect for tortilla chips and cheese.

~Bring to a boil.

~Reduce heat and allow simmer for 30 minutes.

~Serve and top with tortilla chips, cheese and sour cream if desired.  

Garlic Bread Spread

 This is super easy to make.   I use Italian or French bread, but you can put it on just about any bread or rolls that you want.  Store it in the refrigerator for up to 2 months.  This is also good over steak.

GARLIC BREAD SPREAD 

Ingredients:

*1 cup salted butter, room temperature

*2 tablespoons olive oil

*1/2 cup fresh parmesan cheese, grated

*1/8 cup parsley flakes

*1 teaspoon ground oregano 

*1 teaspoon ground basil leaves

*2 tablespoon garlic powder

*1/8 teaspoon ground black pepper

Directions:

~In a mixing bowl, whisk 1 cup softened butter until light and fluffy.

~Slowly drizzle 2 tablespoons olive oil in and whisk well incorporated.

~Add 1/2 cup parmesan cheese, 1/8 cup parsley flakes, 1 teaspoon oregano, 1 teaspoon basil, 2 tablespoons garlic powder, and 1/8 teaspoon ground black pepper, and mix until well combined.

~Preheat oven to 400 degrees.

~Spread desired thickness over bread.

~Place on a cooking sheet, cut side up (butter side up).

~Place on top rack of oven.

~Bake for 5-10 minutes or until butter is bubbly