Sourdough Maple Cinnamon Cereal

 I do love this cereal.  I normally have about a 1/2 cup with some milk on it.   It's also good dry.

SOURDOUGH MAPLE CINNAMON CEREAL

Cereal Ingredients:

*1 1/2 cups all-purpose flour (220 grams)

*1/2 cup granulated sugar

*1 tablespoon ground cinnamon

*1/2 teaspoon salt (optional)

*1/2 cup frozen or very cold butter, slice into 8 pieces 

*1/2 cup sourdough discard or active starter

*1 teaspoon maple flavoring 

Topping Ingredients:

*1/4 cup melted butter

*1 tablespoon ground cinnamon

*1/3 cup granulated sugar

Topping Directions:

~In a small bowl, melt 1/4 cup butter and set aside.

~In another small bowl, mix 1 tablespoon ground cinnamon and 1/3 granulated sugar together until well combined.

~Set aside.

Cereal directions:

~Line 2 cookie sheets with parchment paper or a silicone liner.

~Preheat oven to 350 degrees.

~In a food processor, mix 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 1 tablespoon ground cinnamon, and 1/2 teaspoon salt.

~Add in 1/2 cup frozen sliced butter and pulse until butter resembles small pea-size pieces.

~Add 1/2 cup sourdough discard and 1 teaspoon maple flavoring.

~Mix until dough comes together (30-50 seconds), it it's to dry and about 1 tablespoon water and blend again until the dough comes together.

~Remove from food processor and place on a lightly floured counter top.

~Knead dough for a few minutes until dough is smooth.

~Divide the dough into 2 pieces.

~Roll each dough out to about 1/8 inch thick.

~Place dough onto prepared cookie sheet.

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

~Sprinkle cinnamon sugar liberally over buttered dough.

~Cut dough into small pieces with a pizza cutter of knife.

~Spread the cut dough pieces apart so they aren't touching.

~Bake in preheated oven for 18-20 minutes or until light golden brown.

~Remove from oven and allow to cool completely.

~Place into an airtight container for up to a week.

Italian Chopped Salad

 You can put this is a sub bun too for an awesome sub sandwich.  I get all the meat and cheese cut thick from the deli.

ITALIAN CHOPPED SALAD

(serves 8)

Ingredients:

*1/4 pound sliced hard salami, chopped small

*1/4 pound sandwich pepperoni, chopped small

*1/4 pound baked ham, chopped small

*1/4 pound provolone cheese, chopped small

*1/4 pound white sharp cheddar cheese, chopped small

*1 small red onion, chopped small

*1 medium tomatoes, chopped small

*1 head iceberg lettuce, chopped small (or your favorite lettuce)

*1/2 cup mayonnaise 

*2 tablespoons Italian salad dressing 

*1/8 teaspoon salt

*1/2 teaspoon ground black pepper

*1 tablespoon Italian seasoning

Directions:

~In a large bowl, add 1/4 pound chopped pepperoni, 1/4 pound chopped salami, 1/4 pound chopped ham, 1/4 pound chopped provolone cheese, 1/4 pound chopped white sharp cheddar cheese, 1 small chopped red onion, 1 medium chopped tomato, 1/2 cup mayonnaise, 2 tablespoons Italian salad dressing, 1/8 teaspoon salt, 1/2 teaspoon ground black pepper, and 1 tablespoon Italian seasoning until mixture is well incorporated.

~You can eat it right away, but I prefer it to be refrigerated for an hour before serving.

S'more Cinnamon Rolls

 Yummy!   Ooey and gooey goodness.  I do like to place a small piece of chocolate on top of the melted marshmallow but it's not a part of the recipe.

S'MORE CINNAMON ROLLS

(makes 18)

Rolls Ingredients:

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

*1 tablespoon granulated sugar

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

*1/4 cup butter, melted

*1 (3.4 ounce) box instant vanilla pudding

*1 cup very warm milk (110-115 degrees)

*1 large egg, room temperature 

*1/2 teaspoon salt

*4 cups bread flour (all-purpose flour will work too)

Filling Ingredients:

*1/4 cup butter, softened

*1 cup light brown sugar

*1/2 teaspoon ground cinnamon

*1 cup graham cracker crumbs

*2 cups milk chocolate chips 

Topping Ingredients: (or 1 jar of marshmallow fluff)

*1 egg white, room temperature 

*1/4 teaspoon salt

*3/4 cup light corn syrup 

*3/4 cup powdered sugar, sifted

*2 1/4 teaspoons vanilla extract

Roll Directions:

~In a large mixing bowl, 1/2 cup warm water, 1 tablespoon granulated sugar and 2 1/4 teaspoon active dry yeast, mix slightly.

~Allow to proof or bubble (about 10 minutes).

~Add in 1/4 cup melted butter, 1 (3.4 ounce) box instant vanilla pudding mix, 1 cup warm milk, 1 large egg, 1/2 teaspoon salt, and 4 cups bread flour, mix until it starts to come together.

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

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

~Store in a draft free warm area until mixture has doubled in size (about 1 to 1 /12 hours).

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

~Roll dough out into a 17x10 inch rectangle

Filling Directions:

~Spread with 1/4 cup softened butter evenly over dough.

~Sprinkle 1 cup brown sugar evenly over top of dough.

~Sprinkle 1/2 teaspoon evenly over top of brown sugar.

~Sprinkle 1 cup graham cracker crumbs evenly over brown sugar.

~Sprinkle 2 cups chocolate chips evenly over to of graham crackers.

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

~Seal edges.

~Slice into 16 equal pieces.

~Grease a couple 9x13 inch baking dishes.

~Place into prepared pans (I like to put 9 in each).

~Cover with plastic wrap or a clean damp towel and allow to rise in a warm draft free area until doubled in size (about 1 hour).

~Preheat oven to 350 degrees.

~Bake for 20-22 minutes or until done.

Topping Directions: (I make this while the rolls are baking).

~In a large mixing bowl, whisk 1 egg white, 1/4 teaspoon salt, and 3/4 cup light corn syrup on high speed until mixture is thick and doubled in volume (about 5 minutes).

~Reduce speed to low, and beat in 3/4 cup powdered sugar until well incorporated.

~Stir in 1/4 teaspoon vanilla extract until just incorporated.

~Spread on warm cinnamon rolls.

~Turn oven to broil.

~Broil cinnamon rolls for 1-2 minutes or until marshmallow cream is a golden brown.  This step is optional).

Mock Krispy Kreme Donuts

 I these best when they are warm, but they are good even when cooled.

MOCK KRISPY KREME DONUTS

(makes 14-16)

Donut Ingredients:

*1 1/2 cups whole milk

*2 1/4 teaspoons active dry yeast

*1/3 cup granulated sugar

*1/2 cup butter, melted and cooled some

*2 large eggs, room temperature

*4 1/4 cups bread flour

*1 teaspoon salt

*vegetable oil for frying

White Glaze Ingredients:

*4 cups powdered sugar

*dash of salt

*1/2 teaspoon vanilla extract

*1/2 cup whole milk

Chocolate Glaze:

*1 1/2 cups powdered sugar

*3 tablespoons unsweetened cocoa 

*1/2 teaspoon vanilla extract

*3-4 tablespoons whole milk

Donut Directions:

~In a small bowl, lightly mix 1 1/2 cups warm milk (about 110-115 degrees), 2 1/4 teaspoon active dry yeast and 1/3 cup granulated sugar.

~Cover with a plate and allow to sit for 5-10 minutes or until it proofs (bubbles up).

~In a large mixing bowl,  stir 4 1/2 cups bread flour, 1 teaspoon salt, 1/2 cup melted butter, and 2 large eggs.

~Stir in yeast mixture until well combined.

~Knead dough until soft and elastic, about 5-8 minutes.

~Grease a large bowl and place dough in it.  

~Cover with plastic wrap or a damp clean tea towel until dough doubles in size (about 60-90 minutes).

~Roll out dough onto a lightly floured surface about 1/2 inch thick.

~Cut out donuts with a donut cutter and place onto a cookie sheet.

~Lightly cover with a clean damp tea towel or plastic wrap until dough doubles in size (about 45-60 minutes).

~Heat up several inches of vegetable oil to 375 degrees into a large heavy bottom skillet.

~Gently place four to six donuts into hot oil and fry for about 40-50 seconds per side.

~Remove from oil and place onto a cooling rack.

~Dip donuts into the white glaze while donuts are still hot.  Dip donuts into the chocolate glaze when donuts are cooled.

~Allow glaze to set (this only takes a couple minutes).

Glaze Directions:

~In a medium bowl, mix 4 cups powdered sugar, dash of salt, and 1/2 teaspoon vanilla extract together.

~Whisk in 1/2 cup whole milk until mixture is smooth (I like to whisk in a 1/8 of a cup a milk at a time, because sometimes I don't need the full 1/2 cup).

Chocolate Glaze:

*In a large bowl, sift 1 1/2 cups powdered sugar, 3 tablespoons unsweetened cocoa.

~Stir in 3-4 tablespoons whole milk and 1/2 teaspoon vanilla extract.

Red Hot Cookies

 Almost like a snickerdoodle but without the cinnamon in it.  Great for Valentine's Day or Christmas.

RED HOT COOKIES

(makes 4 dozen)

Ingredients:

*1 (5.5 ounce) box red hot candies, lightly crushed 

*1 cup butter, softened

*2 cups granulated sugar

*2 large egg

*1/2 teaspoon almond extract (or 1 teaspoon vanilla extract)

*3 cups all purpose flour

*1/2 teaspoon salt

*1/2 teaspoon baking powder

*1/2 teaspoon cream of tarter

*3/4 cup powered sugar

Directions:

~Preheat oven to 350 degrees.

~Place one (5.5 ounce) box of red hot candies and place into a plastic resealable bag.

~Take a meat mallet or hammer and gently break up candies into small pieces

~In a large bowl, cream 1 cup softened butter and 2 cups granulated sugar together until well blended and smooth.

~Stir in 2 large eggs and 1/2 teaspoon vanilla extract.

~In another bowl, whisk 3 cups all-purpose flour, 1/2 teaspoon salt, 1/2 teaspoon baking powder, and 1/2 teaspoon cream of tarter until well incorporated.

~Add half of the dry mixture and mix it into the butter mixture, mix until partly incorporated.

~Stir in the remaining dry mixture and mix until well incorporated.

~Fold in crushed red hot candies.

~Add 3/4 cup powdered sugar into a small bowl.

~Roll out 1 tablespoon of dough and roll into powdered sugar.

~Place onto a cookie sheet (I line my with a silicone mat.

~Bake for 12-14  minutes.

~Remove from oven and allow to cool for 2 minutes before placing on cooling rack.

Air Fryer Chicken Tenders

 Quick and easy to make.  The little ones love these.

AIR FRYER CHICKEN TENDERS 

(serves 4)

Marinade Ingredients:

*12 boneless, skinless, chicken tenderloins 

*1 1/2 cups buttermilk

*1 teaspoon garlic powder

*1 teaspoon onion powder

*1 teaspoon smoked paprika

*1 teaspoon salt

*1 teaspoon ground black pepper

Coating Ingredients:

*1 1/2 cups all-purpose flour

*2 teaspoons corn starch

*1 tablespoon garlic powder

*1 tablespoon onions powder

*2 teaspoons smoked paprika

*2 teaspoons salt

*2 teaspoon ground black pepper

*Cooking spray

Marinade Directions.

~In a gallon sized zip-loc bag, combine 1 1/2 cups buttermilk, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoons smoked paprika, 1 teaspoon salt, and 1 teaspoon ground black pepper.

~Add 12 chicken boneless, skinless, chicken tenderloins into zip-loc bag and seal.

~Gently shake bag to make sure chicken is completely coated.

~Place in refrigerator and allow to marinade for at least 4 hours.

~Flip zip-loc bag every hour.

Coating Directions:

~In a large bowl, whisk 1 1/2 cups all-purpose flour, 2 teaspoons corn starch, 1 tablespoon garlic powder, 1 tablespoon onion powder, 2 teaspoons smoked paprika, 2 teaspoons salt, and 2 teaspoons ground black pepper.

Let's make the chicken:

~Preheat air fryer to 380.

~Remove chicken tenders from buttermilk mixture and shake off any excess liquid.

~Dredge in flour mixture making sure all sides are well coated.

~Spray air fryer basket with cooking spray.

~Spray one side of the chicken tenders liberally with cooking spray.

~Place sprayed side down in prepared basket.

~Spray the other side of chicken tenders liberally with cooking spray.

~Cook for 10-12 minutes, turning half way through (internal temperature should be 165 degrees).

Dog Food

 My sweet dog has decided she doesn't like her store bought food anymore.  In all honesty, this has been going on for a few months now.  I decided to make her dog food.  It's so much healthier for her and I know what's in it.  This recipe can easily be double, tripled or quadrupled.  I have a small dog so, I only make one batch at a time.  You can also freeze part of it and refrigerate a few days worth.  My 8 pound dog gets 1/2 cup per day.  She also gets snacks throughout the day and I keep dry food in her bowl, in case she gets hungry (she rarely eats it).  It may not look pretty, but she loves it.

DOG FOOD:

(makes around 12 cups)

Ingredients:

*1 pound ground turkey, chicken, or lean beef

*1/3 cup chicken liver, cut into small pieces

*1 medium sweet potato, peeled and cooked (I steam mine)

*3 medium carrots, peeled and cooked (I steam mine)

*1 large egg

*1 (15 ounce) can French cut green beans (or frozen)

*1 (15 ounce) can peas or spinach (or frozen)

*3 cups cooked white rice

*1/4 teaspoon turmeric  

*dash of pepper

Directions:

~Mash or cut into small pieces (or mash) one medium cooked sweet potatoes and 3 medium cooked carrots in a large bowl.

~Stir in 1 large egg while mixture is still hot.

~Drain 1 (16 ounce) can French cut green beans and 1 (16 ounce) can peas.

~Stir into potato and carrot mixture.

~Stir in 3 cups of cooked white rice (while still hot).

~Stir in 1/4 teaspoon turmeric and a dash of pepper.

~In a large skillet drizzle a little olive oil when pan it hot.

~Add in 1 pound ground turkey, chicken, or lean ground beef and 1/3 cup of chopped chicken livers and cook until done.

~Stir into veggie and rice mixture.

~Allow to cool and then measure into bags (for my small dog it's 1/2 cup per bag) and seal.

~Refrigerate or freeze (mixture is good in the refrigerator for 1 week and good in the freezer for at least 3 months.

Rosemary Garlic and Onion dip

 I like to use this on burgers, or to dip potatoes or veggies in.

ROASTED GARLIC AND ONON DIP

(makes 1 cup)

Ingredients:

*1 garlic clove

*1 teaspoon olive oil 

*1 small yellow onion, sliced thin

*1 tablespoon butter

*1/2 cup sour cream

*1/2 cup mayonnaise 

*1 tablespoon fresh chives, chopped (or 1 1/2 teaspoons dried chives)

*1/4 teaspoon worcestershire sauce sauce

*1/2 tablespoon freshly squeezed lemon juice

*1/2 teaspoon salt

*1/2 teaspoon ground black pepper

*1 tablespoon fresh rosemary leaves, finely chopped

Roasted Garlic Directions:

~Preheat oven to 400 degrees.

~Slice of the bottom of the garlic bulb, exposing the ends of the raw garlic.

~Place garlic bulb on a sheet of aluminum foil.

~drizzle the cut end with 1 teaspoon olive oil

~Seal the aluminum foil mourned the garlic bulb.

~Bake for 40-45 minutes or until garlic is tender.

~Remove from oven and open up aluminum foil, allowing the garlic to cool down.

~Squeeze out roasted garlic into a small bowl and mash.

Caramelized Onion Directions:

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

~Add 1 thinly sliced yellow onion.

~Cook onions, stirring often until onions are a golden brown.

~Remove from pan and cool.

~Chop into small pieces.

Let's Put It Together:

~In a medium bowl,  stir 1/2 cup sour cream, 1/2 cup mayonnaise, 1 tablespoon chopped fresh chives, smashed roasted garlic, chopped caramelized onions, 1 tablespoon chopped fresh chives, 1/4 teaspoon Worcestershire sauce, 1/2 tablespoon freshly squeezed lemon juice, 1/2 teaspoon salt, 1/2 teaspoon ground black pepper, and 1 tablespoon finely chopped rosemary leaves until well combined. 

~Cover and refrigerate for at least 2 hours.