Tuesday, May 26, 2015

30 Minute Rolls in Cast Iron Pan

1 cup plus 2 tablespoons warm water
⅓ cup oil
2 tablespoons active dry yeast
¼ cup sugar
½ teaspoon salt
1 egg
3½ cups flour (either bread flour or all-purpose will work)

1. Preheat oven to 400 degrees.
2. In the bowl of your stand mixer, combine the warm water, oil,
yeast, and sugar. Allow the mixture to rest for 15 minutes.
3. Mix 2 cups of the flour, the salt, and the egg into the yeast mixture
using a dough hook. Add the remaining 1½ cups flour ½ cup at a
4. Shape dough into 12 balls and place in a 9x13 pan. Let dough rest
for 10 minutes.
5. Bake for 10 minutes or until tops are just golden brown.

Tuesday, May 19, 2015

No Churn Ice Cream

This is a dessert made for anyone who lives for a good workaround in the kitchen. Prepping these ice creams literally takes 10 minutes–max. 

For each batch (the size of a 9-x-5" loaf pan), all you need to do is

whip 2 cups heavy cream on high for about 3 minutes, then
stir in 1 14-oz can sweetened condensed milk (the key to these shortcut scoops) and
1 tsp. vanilla extract.

After you stir in your mix-ins, pour the mixture into a loaf pan and freeze until firm, at least 6 hours.
Do keep in mind that no churn also means no stabilization, so this isn't the kind of ice cream you can let sit out for 15 minutes to soften.
It melts quickly, so scoop yourself some and put it back in the freezer stat.

That's your base for vanilla—unbelievable, I know—but if you want to play with flavors, now's the time. You have so much freedom here: Crushed cookies, cookie dough, chopped chocolate, your favorite gummy candy, fresh or frozen fruit (I tried both and they worked equally great), nuts, sprinkles, leftover cupcakes, and more.

I experimented with Oreos, Heath, fresh strawberries, frozen peaches, Nutella, yellow cake mix, sprinkles, nuts, and pound cake (highly recommend this one). After you stir in your mix-ins, pour the mixture into a loaf pan and freeze until firm, at least 6 hours. Do keep in mind that no churn also means no stabilization, so this isn't the kind of ice cream you can let sit out for 15 minutes to soften. It melts quickly, so scoop yourself some and put it back in the freezer stat.

For the following ice creams, use the base recipe above, then stir in these mix-ins before freezing:
No-Churn Ice Cream 6 Ways

(Note: You can also chop strawberries and stir them in, but if you want the pink color of strawberry ice cream, puree the fruit.)

Base recipe + 1 cup roughly chopped Oreos

Base recipe + 1 cup Nutella

Base recipe + 1 cup toasted almonds + 3 chopped Heath Bars

Base recipe + 1/2 cup yellow cake mix + 1 cup rainbow sprinkles

Base recipe + 1 cup pureed frozen peaches + 1 cup pecans

Friday, May 8, 2015

King Ranch Mac & Cheese

This recipe is from the January 2012 Southern Living magazine. I made a note to try this back in January, and I am kicking myself for waiting so long. This was SO DANG GOOD! I mean really, really, really good. I want to eat this every day! This makes enough for about 6 people. We ate it for dinner and I ate leftovers for lunch. It was just as good reheated. I could eat this every week. I can't stop thinking about it! Make this ASAP; I promise you will love it!

8-oz corkscrew pasta
1 Tbsp dried minced onion flakes
1 (10-oz.) can Rotel tomatoes (undrained)
8 oz Velveeta cheese
3 cups chopped cooked chicken (about one rotisserie chicken)
1 (10 3/4-oz.) can cream of chicken soup
1/2 cup sour cream
1 tsp chili powder
1/2 tsp ground cumin
1 1/2 cups shredded Cheddar cheese
Preheat oven to 350°.

Prepare pasta according to package directions. Drain, set aside.

In a large Dutch oven over medium-high heat, combine dried minced onion flakes, Rotel tomatoes, and Velveeta. Stir constantly for 2 minutes, or until cheese is melted. Stir in chicken, cream of chicken soup, sour cream, chili powder and cumin. Add cooked pasta and stir to combine. Spoon mixture into a lightly greased 10-in iron skillet or 9x13-inch pan. Top with shredded cheddar cheese.

Bake for 25-30 minutes or until bubbly.

5/11-5/15, 2015

Baked Beef and Cheese Flautas

Crescent Taco Bake

Creamy Italian Chicken

King Ranch Mac & Cheese

Grill Day

Creamy Italian Chicken ****

VERY GOOD!!!!  I made both rice and pasta to eat with this.  Yummmmmm...I had the rice, Jim had the pasta.  We both liked it.

Summary: This slow cooker friendly recipe uses pantry staples to create an amazing chicken dinner!

1 16oz bottle Italian salad dressing (about 2 cups)
1 package Italian salad dressing mix
2 8oz packages cream cheese, softened
2 cans condensed cream of chicken soup
3-4 pounds skinless, boneless chicken breasts or thighs
shredded parmesan cheese (optional)

In large bowl, whisk together Italian dressing, dressing mix, cream cheese, and cream of chicken soup until smooth.
Divide cream cheese mixture into 2 gallon-size freezer bags. (Be sure to label bags first!)
Divide chicken into bags; press out air and freeze.
Place contents into slow cooker; cook on low for 3-4 hours until chicken is cooked through. Or, if preferred, thaw and bake in shallow dish at 350 degrees for 30 minutes, then sprinkle with parmesan cheese and broil for several minutes until cheese is lightly browned and bubbly. Serve over pasta.

Preparation time: 5-10 minutes

Cooking time: 3-4 hours in slow cooker or 25-30 minutes in oven.

Number of servings (yield): 8

Read more at http://www.livingwellspendingless.com/2014/05/07/crockpot-italian-chicken-recipe/#l8ve1afpIcByFxjG.99

Crescent Taco Bake

Mexican casseroles are one of our favorite weeknight meals. This recipe uses crescent rolls and Velveeta cheese - YUM! It was super easy to make and tasted fantastic. I especially loved all the ooey gooey cheese. We topped our taco bake with some sour cream, salsa and jalapeños for a little extra kick. The only change I might make next time is to mix the Velveeta into the meat mixture and add some black beans.

2 lb ground beef or ground turkey
2 packets taco seasoning (I used homemade taco seasoning)
2 cans Rotel tomatoes, undrained
1 lb Mexican Velveeta cheese (I used Mexican Velveeta)
2 cans refrigerated crescent rolls
sour cream

Preheat oven to 375.

In a large skillet, brown the ground beef and drain the fat. Return meat to skillet, add taco seasoning and Rotel tomatoes. Mix well and simmer for 5 minutes.

Lightly spray a 9x13 pan with cooking spray. Press one can of crescent rolls in the bottom of the pan. Top with ground beef. Slice Velveeta and lay on top of meat. Top with remaining can of crescent rolls.

Bake 20-25 minutes, until crescent rolls are brown. Top with favorite toppings - sour cream, salsa, jalapeños, guacamole, lettuce.

Baked Beef and Cheese Flautas

I make a lot of taquitos, but I've never made flautas. As far I can tell, taquitos use corn tortillas and flautas use flour tortillas. These are by no means authentic flautas. Authentic taquitos and flautas are fried. I baked mine because I don't like to fry food at home. It is so messy, and I never know what to do with the used oil.

I had some leftover flour tortillas from the Italian Fajitas we made and decided to make these flautas. I thought they were a great change to our regular soft tacos. I used a simple beef and cheese filling. Make sure to roll the flautas very tight. I secured mine with toothpicks so they didn't open up while they baked. You might want to make an extra batch of these and freeze them for a quick meal or snack.

1 lb hamburger
1 packet taco seasoning
2/3 cup salsa
1/4 cup water
1 cup cheese
12 small flour tortillas (fajita size)

Preheat oven to 350.

In a large skillet, cook ground beef until no longer pink. Drain fat. Return meat to skillet and add taco seasoning, salsa and water. Simmer for 5 minutes.

To assemble the flautas, put 1/12 of the meat on top of the tortilla. Top with cheese. Roll up tightly and secure with a toothpick. Place on rimmed baking sheet. Lightly spray the flautas with cooking spray (to help them crisp up).

Bake for 10-15 minutes, until warm and cheese is bubbly.

Friday, May 1, 2015

5/4-5/8, 2015

Taco Ring

Nancy's Viva La Chicken Casserole

Ham and Cheese Biscuit Bake (Bubble Up Recipe)

Aunt Kitty's Cottage Cheese Pancakes (Poor Man's Blintzes Poor Man's Blintzes
Scrambled Eggs

Grill Day

Buttermilk Pie

From FB

1/2c buttermilk
1 3/4c sugar
2 large eggs
3tbsp flour
pinch of salt
1 stick butter melted
1tsp vanilla
1 tsp nutmeg 

Preheat oven to 400°. Mix everything together and pour into an unbaked 9" pieshell. Sprinkle the top lightly with nutmeg. Bake 15min. Reduce oven to 350° and bake 45min. Cool to allow filling to set.
Source: Justapinch.com

Lemon Loaf (Starbucks)

From Prego & Mommy Chat on FB

This is a Top Secret recipe version of Starbucks Lemon loaf.
Share to save to your timeline so that you can make it later
Starbucks Lemon Loaf
1 1/2 cup(s) FLOUR
1/2 teaspoon(s) BAKING SODA
1/2 teaspoon(s) BAKING POWDER
1/2 teaspoon(s) SALT
1 cup(s) SUGAR
2 tablespoon(s) BUTTER; Softened.
1 teaspoon(s) VANILLA
1 teaspoon(s) LEMON EXTRACT
1/3 cup(s) LEMON JUICE
1/2 cup(s) OIL (recommend coconut oil)
1 cup(s) POWDERED SUGAR; Plus 1 Tablespoon.
2 tablespoon(s) WHOLE MILK; I Used 2%.
1/2 teaspoon(s) LEMON EXTRACT

Combine flour, baking soda, baking powder and salt in a bowl.
Use a mixer to blend together the eggs, sugar, butter, vanilla, lemon extract and lemon juice in a medium bowl.
Pour wet ingredient into the dry ingredients and blend until smooth.
Add oil and mix well.
Pour batter into a well greased 9x5-inch loaf pan.
Bake at 350 degrees for 45 minutes or until a toothpick stuck into center of the cake comes out clean.
Make the lemon icing by combining all the icing ingredients in a small bowl with an electric mixer on low speed.
When the loaf is cool, remove it from pan and frost the top with the icing.
Let the icing set up before slicing.