Crockpot Beef Stroganoff

My time off from school is coming to an end this weekend. For the past month I've kept myself busy baking tons of cookies for the holidays (some turning out better than others), as well as trying other recipes, and reading many books. So tonight I decided to make one last good home cooked meal for my family before classes start back up Monday and I once again fall off the face of the Earth.

As previously mentioned, my new obsession is Pintrest.com. This website has so many awesome ideas for anything from food to clothes to home decoration and everything in between. So I came across a blog titled "The Crockstar" featuring "The Absolute BEST Crockpot Beef Stroganoff Recipe, the Best." I'm not usually a fan of beef stroganoff but I had cubed stew meat in the freezer waiting for it's turn to be used, so I figured I'd give it a try. Boy, am I glad I did; it tasted fantastic!

Enjoy this fabulous recipe!

Crockpot Beef Stroganoff

2 pounds cubed stew meat
2 cans Condensed Golden Mushroom Soup
1 largish onion diced (I used 2 onions- my family loves onions)
2-3-4 TBSP of Worcestershire (this stuff is so awesome I always add more)
1/2 cup water ( I substituted red wine - it adds such great flavor!)
8 oz of cream cheese
couple of dashes of Garlic Salt ( approx. 1 - 2 tsp.)
couple dashes of Hot Paprika (approx. 1 - 2 tsp. - optional but encouraged)

In the slow cooker stir in all the ingredients, except the meat AND the Cream Cheese, together. Once combined add the meat and mix together.

Cook on Low for 8 hours. Cut up the cream cheese into cubes just before serving and turn crockpot on high. Stir the cream cheese in until all combined. You might have to put the lid back on and leave for 10 minutes.

Serve over egg noodles.

Thanksgiving Dinner Sides

(photo by: Lara, author of "HowDoesShe.com" blog - http://www.howdoesshe.com/delicious-dinner-rolls follow the link to find a step-by-step picture process)

In addition to my fabulous juicy turkey for Thanksgiving dinner, I made my famous apple sausage stuffing and mashed potatoes to accompany it. I also tried a new dinner roll recipe found on pintrest.com (followed to blog called "HowDoesShe.com") along with some yummy roasted carrots (from "So Wonderful So Marvelous"). My hubby does not like cooked carrots; roasted carrots is the closest he'll come to eating any type of cooked carrot. Both recipes are keepers; I can't wait to make them again!

Dinner Rolls:

Ingredients:

1 1/2 cups of milk
3/4 cup + 1 Tablespoon Sugar
1 egg
1 Tablespoon salt
2 Tablespoons yeast
2 cups of warm water
about 9-10 cups of all purpose flour
at least 1 cup of butter

Directions:

• Scald 1 1/2 cups of milk, 3/4 cup sugar and 1/2 cup of butter, in a microwave safe bowl, for about 2 minutes. Cutting the butter into pieces helps it melt faster. There will probably be some little cubes of butter still floating in the hot mixture, they will melt.

• We are going to add yeast to this hot mixture, but it will be too hot to just dump the yeast straight in (it would kill it!). To cool it down stir in 1-2 cups of flour, then add 1 egg and 1 Tablespoon of salt, and leave it to cool for a couple of minutes.
• Meanwhile, in a measuring cup dissolve 2 Tablespoons of yeast in 2 cups of warm water and 1 Tablespoon of sugar. Let it sit for a couple of minutes until it is bubbly.
• (Keep track of how much flour you are adding!!!)
• Make sure your milk mixture is just warm, not boiling and add the yeast mixture!
• Using a fork or wooden spoon, gradually stir in 9-10 cups of flour (counting the flour you have already added to cool it earlier). I would recommend only adding 2 cups at time and stirring in between. These rolls turn out so much better when they are mixed by hand.At the end the dough will be dense and sticky, and may be hard to stir, you can use your hands to incorporate the rest of the flour if needed. Be sure not to add too much flour.
• Then smooth the dough out and cover the bowl with plastic wrap. Leave it in a warm place and let it raise.
• Let the dough raise until it has doubled in size.
• Cover your working space with flour to prevent the dough from sticking. Dump your dough out and divide it into 4 balls. Eyeball the sizes, then lift them up and feel the weight of each ball. Try to make them even, but they don’t have to be perfect.
• Using one ball of dough at a time: roll the dough into a circle on a floured counter. Once it is rolled out spread the top with butter from edge to edge. You will use about 2 Tablespoons per circle of dough.
• Cut the dough into quarters using a pizza cutter.
• Then cut each quarter into 3 pieces. You should end up with 12 triangles from each circle of dough.
• Tuck the tail of the triangle under the roll and place it on the buttered cookie sheet. You will make 3 rows, with 8 rolls per row. This will give you 24 rolls per pan. Two balls of dough will fill 1 pan. You will get a total of 48 rolls!
• Pre-heat your oven to 350 degrees. Place the pans of rolls in a warm place (on top of the oven if possible) to let them rise. Once they are touching and full in size, cook (one pan at a time) in the oven ’till they are golden brown. About 10 – 15 minutes, It may take longer depending on how hot your oven cooks. Keep a close eye on your first pan to get the right time for the second.
• While they are still hot and fresh out of the oven run a stick of butter over the tops of the rolls for a delicious buttery glaze.

Balsamic Honey Glazed Oven Roasted Baby Carrots

(Photo by: Michelle, author of "So Wonderful So Marvelous" blog - http://www.sowonderfulsomarvelous.com/2010/01/cooking-challenged.html)

Ingredients:

2lbs baby carrots
4 tbsp olive oil divided
3 tbsp honey
1 tsp balsamic vinegar

Directions:

• Roast 2 pounds of baby carrots in the oven at 400 degrees for about 15 minutes with some seasoning (salt/pepper) and a little olive oil.
• Pull out of the oven and drizzle with about 2 tablespoons of olive oil, 3 tablespoons of honey, and about 1 teaspoon of balsamic vinegar.

• Pop them back into the oven for about 5 more minutes.

(photo by: *Huntergirl* from food.share.com)

I have a limited opportunity to try new recipes during my month long break from school. So I'm attempting to try a new recipe as often as possible; even if it means beginning at 11 o'clock at night. I made these tasty treats the night before Thanksgiving, so we'd have something yummy and quick to eat in the morning. They were delightful!

Pumpkin Cream Cheese Muffins

Ingredients:

• 1 (8 ounce) package cream cheese
• 1 egg
• 1 teaspoon vanilla
• 3 tablespoons brown sugar
• 4 1/2 tablespoons flour
• 5 tablespoons white sugar
• 3/4 teaspoon cinnamon
• 3 tablespoons butter
• 3 tablespoons chopped pecans (toasted these briefly first on a cookie sheet in the oven at 350 degrees, for about 10 minutes. Just)
• 2 1/2 cups flour (I used half white, half whole wheat)
• 2 cups white sugar
• 2 teaspoons baking powder
• 2 teaspoons cinnamon
• 1/2 teaspoon salt
• 2 eggs
• 1 1/3 cups canned pumpkin
• 1/3 cup olive oil
• 2 teaspoons vanilla extract

Directions:

1. Preheat oven to 375 degrees.
2. Grease and flour 18 muffin cups.
3. FILLING: Beat cream cheese until soft.
4. Add egg, vanilla and brown sugar.
5. Beat until smooth.
6. Set aside.
7. STREUSEL TOPPING: Mix flour, sugar, cinnamon and pecans.
8. Add butter and cut it in with a fork until crumbly.
9. Set aside.
10. MUFFIN BATTER: In a large bowl, sift together flour, sugar, baking powder, cinnamon and salt.
11. Make a well in the center of flour mixture and gradually incorporate eggs, pumpkin, olive oil and vanilla.
12. Beat together until smooth.
13. Fill cups with pumpkin mixture until they're about 1/2 full.
14. Carefully add one tbsp of the cream cheese mixture right in the middle of the batter.
15. If you're using paper cups, try to keep cream cheese from touching the paper.
16. Sprinkle on the streusel topping.
17. Bake at 375 degrees for 20 to 25 minutes.

Salisbury Steaks with Caramelized Onion Gravy

I found this recipe on my new favorite website Pintrest.com. If you follow the link, it directs you back to a blog called "One Perfect Bite.blogspot.com." I decided to make this for dinner tonight to avoid spending money eating out, like we regularly do on the weekends. The steaks were good but what made this recipe outstanding was the delicious caramelized onion gravy! I served my steaks with homemade mashed potatoes (always homemade - never from a box!), which went perfectly with the gravy.

Salisbury Steak with Caramelized Onion Gravy

Ingredients:
Onion Gravy
2 large red onions, thinly sliced
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
3 cups low-sodium beef broth
1/2 cup dry red wine (optional - but this is what gives the gravy it's phenomenal flavor!)
1 tablespoon tomato paste
1 teaspoon cider vinegar
Salt and pepper
Meat Patties
1 pound lean ground beef
1/2 cup cooked white rice (Substitute: I used 1/4 cup bread crumbs instead of cooked rice.)
1 egg yolk
1 teaspoon salt
1/4 teaspoon pepper
1 clove minced garlic
1 teaspoon Worcestershire sauce
3 tablespoons chopped parsley
1/2 teaspoon dried thyme
1 tablespoon olive oil

Directions:
1) To make gravy: Heat butter in a large sauté pan. Add onions and cook over medium-high heat, until onions start to brown, stirring occasionally. When onions are slightly softened and turning a deep honey brown, add 1/4 cup broth. Reduce heat, cover and continue cooking, adding more broth as needed to prevent caramelized bits at the bottom of the pan from burning. It should take at least 25 to 30 minutes to properly caramelize onions. Stir in flour and cook for about 2 minutes. Add wine and reduce by half. Stir in remaining beef broth and tomato paste. Stir in cider vinegar. Simmer for 10 minutes. Add salt and pepper to taste. Reduce heat to low and keep warm.

2) To make patties: Mix ground beef, rice, egg yolk, salt, pepper, garlic, Worcestershire sauce, parsley and thyme in a bowl. Shape into 4 oval patties about 3/4-inch thick. Heat olive oil in a large nonstick skillet set over medium-high heat. Sear patties about 3 minutes per side, or until a brown crust forms. Pour gravy over patties and simmer for an additional 10 minutes. Serve warm with mashed potatoes or noodles. Yield: 4 Servings.

Goodbyes Are Hard

Goodbyes are not forever, Goodbyes are not the end. They simply mean: I'll miss you, until we meet again.

Another of my mom's cats died unexpectedly today, just a mere 3 months after the passing of my Cippy boy. Matisse was a very loveable girl, who's been with us since a month before my daughter was born (12 1/2 years ago). I still find it hard to believe. I wish I could have said goodbye. :'( I love you Matisse! I hope you and Cippy are playing together up there in Heaven!

Get Ready!

Wow, so I know it's been a while since I last posted anything. Aside from the sadness of losing my beloved kitty, I've been crazy busy with school! It's almost as if I fell into a black hole. Well get ready... my NLU classes end this week, and I have big plans for trying out a few new recipes I found while procrastinating on school work. I will still be working on my Children's Literature class through mid-December but since I dropped my hours at work down to 3 days a week, instead of 4, I wanted to do some fun things for myself and my family (who have probably forgotten who I am) during my month long break from school.

Recently a co-worker of mine introduced me to the addicting website, Pintrest.com. What a bad co-worker; doesn't she know about my procrastination problem? So as is my nature, I found myself frequently "taking a mental break" from my school work to check out this sight. I have a few recipes saved from this site, found and shared from other great blogs, that I really want to give a whirl. My tummy is growling just thinking of it! Not to mention with Thanksgiving coming up next week, I would like to find something new to make and serve for the holiday. Some recipes I found include some new cookies or treats I'd like to make for Christmas time.

Well, it should come as no surprise that I put off English homework to post this blog, so I'll be getting back to work now. But look for some new food posts in the very near future!

My baby boy Cippy-doodle

My long time friend and companion, Copper, was called home to God last night. He was one great cat. Someone who always showed you unconditional love. He joined our family in the winter of 1993. In the most recent years after I left home he still showed how happy he was to see me every time I visited. He will be deeply missed. I pray one day we will be reunited in Heaven. I found this lovely poem to remember him by. Saying goodbye was the hardest thing I've ever done.


I lost a special friend today
the kind you can't replace,
and looking at his empty bed
I still can see his face.

I know he's in a special place
our Lord has for such friends,
Where meadows, fields & flowers
help make them strong and whole again.

I know he's watching over me
He'll be with me when I cry,
So with one more kiss on his beloved head
I told my friend goodbye.

Double Lemon Poppy Seed Bundt Cake

I found this recipe on the Kraft foods website. The picture on the website make it look so yummy, so I was sold. I thought it would be perfect to make as my contribution for Easter dinner at my Godparents house. This was my first time attempting to make a bundt cake. I bought enough ingredients to make 2 so we could take one for Easter and keep one at home. My first attempt did not go so well. Only half came out, the other half was stuck in the pan. It turned to a crumbled mess. Only half of my cake looked pretty, I was so upset. I decided I would wake up early Easter morning and give it one more try. I researched the internet for some tips on how to make sure bundt cakes come out clean from the pan. (I will post the tips that I found that worked for me.) Easter morning I made the second cake and it came out beautifully!!! I couldn't stop dancing around I was so happy! Unfortunately the yummy frosted cake went to my Godparents and we have the crumbled mess at home. I will have to make a 3rd cake for us to enjoy at home. ;)

Double Lemon Poppy Seed Bundt Cake:

Ingredients:
1 pkg. (2-layer size) lemon cake mix
1 pkg. (3 oz.) JELL-O Lemon Flavor Gelatin
1-1/4 cups water
1/2 cup oil
4 eggs
1/4 cup poppy seed (I used about half of this in my 2nd cake. I felt the full 1/4 cup was too much in the first cake.)
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread
2 Tbsp. butter, softened
1 cup powdered sugar, sifted
2 Tbsp. shredded peel (this is for the garnish. I omitted this.)
1 Tbsp. juice from 1 lemon (I juiced a whole lemon for the frosting, it made it very lemony. YUM!)
1/2 tsp. vanilla - (Not an original part of the recipe. I think it really adds to the flavor of the frosting)


Researched tips/tricks for releasing cake from a bundt pan:

1- Adequately grease the pan. Coat the pan in shortening, then spray with oil and then flour the pan
2- Upon removing pan from oven allow to cool for 5-6 mins. Loosen sides from pan (and middle cone) with a knife or spatula. Place a bath towel in bottom of sink and fill sink with approx. 2 inches of very hot water, place pan into sink and nestle the towel around the pan. (Be careful, pan will still be hot!) cover top of sink for about 5 minutes with another towel and let the steam loosen the cake from the sides of the pan. You should be able to immediately invert the cake onto a serving dish. If it does not easily release from pan give the pan another steam bath cycle. (this method worked brilliantly)

Directions:
HEAT oven to 350°F.

BEAT first 5 ingredients in large bowl with mixer until well blended. Stir in poppy seed. Pour into well-greased and lightly floured 12-cup fluted tube pan or 10-inch tube pan.

BAKE 50 min. to 1 hour or until toothpick inserted near center comes out clean. Cool in pan 30 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.

BEAT cream cheese spread and butter with mixer on low speed until well blended. Gradually beat in sugar, vanilla, and lemon juice. Spread over top of cake. Garnish with peel.
(Tip: I transferred the frosting to a liquid measuring cup and heated it for about 15 seconds, stirred, then poured it over the cooled cake)

Pork, Apple, Cheddar Meatballs w/ Egg Noodles

(picture courtesy of http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipe-search/dinner-recipes/Pork--Apple-and-Cheddar-Meatballs-with-Egg-Noodles)

I found this recipe in my favorite chef's magazine, Everyday Living with Rachael Ray. I was planning on making it myself but got caught up in looking for airlines tickets for my trip to Arizona so my dear hubby decided to start it. It turned out very yummy! Sometimes I'm a little hesitant of when hubby cooks because he doesn't follow directions and it usually ends up turning into a big bowl of goulash. However, he did great with this one and so I felt I would share his success here.

Pork, Apple, Cheddar Meatballs with Egg Noodles

* 4 Servings
*
* Prep 15 min (HA! Hubby and I agreed this was laughable more like 25-30mins, but maybe that's because we're amateurs.)
*
* Cook 10 min

Ingredients:

* 1 pound ground pork
* 1 cup coarsely grated sharp cheddar cheese
* 3/4 cup breadcrumbs
* 1 small, tart apple, such as granny smith, peeled and grated
* 1/2 small onion, grated
* 1/2 cup chopped parsley
* 1 egg, beaten
* Salt and pepper
* One 12-ounce package egg noodles
* 4 tablespoons butter, cut into pieces

Directions:

1. Preheat the broiler. Line a rimmed baking sheet with foil and grease with butter. In a large mixing bowl, combine the pork, cheese, breadcrumbs, apple, onion, 3 tablespoons parsley, the egg, 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Shape into 16 meatballs and arrange on the baking sheet. Broil the meatballs until golden and cooked through, 8 to 10 minutes.

2. Meanwhile, in a pot of boiling, salted water, cook the noodles until al dente. Drain, then return to the pot and toss with the butter and remaining 5 tablespoons parsley; season with salt and pepper. Divide the noodles among 4 plates; top with 4 meatballs each.

Amendment: We had our broiler on low and after 10 minutes decided they needed more time and needed to be turned over to brown the other side. I cranked the broiler up to high and gave it another 8-10 minutes. Just keep your eye on them.)

Long time no post

Wow, it's been a long time since I've posted! Recently, I just started some classes at National Louis University and my schedule has just spiraled out of control with work, homework, and housework. I'm also heading to Arizona with my daughter to visit a good friend in a few weeks so the pressure is really on to finish some projects for my classes before we leave.

I'm really looking forward to my trip to Arizona. It's a first time visit for me and my daughter. It's the first time my daughter will be going a plane so she's very excited. I'm taking my daughter for a couple of reasons. I thought it would be nice to have some mother daughter time, plus her birthday is the weekend before we leave so I figured what a great way to celebrate her 12th birthday. Hubby is staying home with the pup. I think it will be nice to get away from hubby for the weekend. As much as I love my hubby, I feel like we're falling into a boring rut. They always say... absence makes the heart grow fonder!

I hope to find some more time to post again in the near future but I can't promise anything. I've been so busy I don't even have time for trying new recipes, which makes me sad.

Time to get my study on!

Attention, Attention...

I was accepted at National Louis University to complete my teaching certificate! YAAAY!!! I'm so super excited! I can't wait to start!

....and now back to your originally scheduled programming.

Prime Rib Roast with Au Jus

This year I hosted Christmas dinner for my family, which was a first for me. I'm usually in charge of Thanksgiving and sometimes Easter. So deciding what to serve for Christmas dinner stumped me for quite a few weeks. I didn't want to do another turkey and ham is usually an Easter meal in my eyes, so I was looking for something different. Prime rib was my answer and yet I had no experience with rib roasts. I guess you have to learn somehow though right? I was concerned mostly because prime rib roasts are an expensive cut of beef and I didn't want to screw it up. I did a LOT of research and wasn't sure if it helped or hindered. Almost every recipe I found used a different cooking method and different rub blend for seasoning the meat. The night before I prepared this roast I went back and forth on which method was right. My darling husband calmed me down by simply saying each recipe is a personal preference and until I give it a go I would never find my own. So with that (and a few extra personal preferences of hubby's) I came up with a mix of recipes, if you will. (note: most of my measurements are approximate as I don't actually use measuring spoons when creating a rub, it's all made to taste. But I did notice that every recipe tells you to use at least a tablespoon of salt as it's a big piece of meat)

Prime Rib Roast:

Ingredients:

7lb Prime Rib Roast (I really like leftovers! You can use a smaller roast if you'd like)
1 tablespoon Kosher salt
1/2 tablespoon cracked pepper
1 tablespoon EVOO (extra virgin olive oil)
1 tablespoon garlic powder

Au Jus:
1 cup beef broth
1 cup red wine

Directions:

About 1-2 hours prior to roasting take meat out of fridge and bring to room temperature

Heat oven to 450 degrees.

Combine salt, pepper, garlic powder in small dish. Rinse your room temperature roast and pat dry with paper towels. Coat roast with EVOO, then liberally rub seasonings all over roast. Place in roasting pan and insert meat thermometer, be careful not to touch bones with the thermometer. (I encourage the use of a digital thermometer. http://s10.thisnext.com/media/largest_dimension/731350A7.jpg) Place in oven and roast on 450 degrees for 15 minutes.

Then reduce oven temperature to 375 degrees and continue roasting until meat reaches an internal temperature of 125 degrees. (Mine took approx 2 hours) Remove roast from oven and transfer to cutting board or baking sheet. Allow meat to rest covered with foil for at least 10 minutes prior to slicing. Leave thermometer in roast, the temperature will continue increase (approx 10 degrees) while the meat rests. Then remove bone from the meat and slice the roast.

(My end temperature result of my roast after resting was 140 degrees, which lead me to a medium-rare roast)

Au Jus:

Carefully drain off most of grease in pan. Return roasting pan to stove top and heat over medium-high heat. Deglaze pan with 1 cup beef broth and 1 cup red wine, scraping up all the flavorful bits on bottom of pan. Bring to boil and allow to reduce by half. Transfer to gravy bowel and serve with rib roast.

Thai Red Curry Mac n' Cheese

I'm a HUGE fan of homemade baked mac and cheese, but then again who isn't? I happened to catch an episode recently of "Aarti Party" on the Food Network, where in which this dish was featured. I really enjoy the flavors of Indian food and wanted to give the recipe a try. So this dish made it's debut at my family's Christmas dinner this past weekend. It was fun because (except for my daughter and husband) the rest of the family didn't know there was a secret ingredient. They realized shortly into it that it did have a flavor kick to it. It was amusing to listen to them try to figure out what the ingredient was. My mother ended up taking home leftovers which surprised me, as she was the one I was worried wouldn't like it. I'm glad it was a hit though!

Ingredients:

Kosher salt
1 pound elbow macaroni
5 tablespoons butter
5 tablespoons all-purpose flour
1 (4-ounce) jar Thai red curry paste
2 cups whole milk
2 cups cream (alternatively, use 5 cups whole milk instead of both milk and cream)
8 ounces Monterey Jack cheese, grated
8 ounces Cheddar cheese, grated

Crumb Topping:

3/4 cup panko bread crumbs
2 tablespoons butter, melted
Kosher salt and freshly ground black pepper

Directions:

Bring 4 quarts of water to a boil in a large pot. Salt generously, and then add the pasta and cook to box instructions, usually 6 to 7 minutes. Drain.

In another large pot, melt the butter over medium-high heat. Whisk in the flour and continue whisking until it deepens in color and releases a light toasted aroma, about 1 minute.

Whisk in the Thai red curry paste, and when fully combined, pour in the milk and cream (or all milk, if using). Bring to a boil, whisking constantly, and then turn down to a simmer. Simmer until the mixture thickens, whisking occasionally, about 5 minutes.

Off heat, whisk in the cheeses and stir until melted. Add the pasta and toss to combine.

Turn your broiler on.

For the crumb topping: Toss the panko with the melted butter and season with salt and pepper.

To assemble: Pour the mac 'n' cheese into a broiler-safe casserole dish, sprinkle with the bread crumb mixture, and broil until browned, about 1 minute.


My amendments: I used maybe about 3/4 of the jar of curry. You can adjust to your liking. I didn't broil my end result. I had the oven on since I was making multiple things at once. I just popped the dish in and kept my eye on it. Maybe about 10-15 minutes.

Parker House Rolls

I made these rolls for Thanksgiving, adapted from the Food Network. It seemed like a big task to take on (and I had a few skeptics) but I pulled it off and they turned out great! I received many compliments and I am told I must make them every holiday from now on.

Ingredients:

1 1/4-ounce packet active dry yeast
1/2 cup sugar
7 1/2 to 8 cups all-purpose flour, plus more for dusting
12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled, plus softened butter for brushing
2 cups whole milk, at room temperature
2 large eggs, at room temperature
1 tablespoon kosher salt, plus more for sprinkling

Directions:

1) Bloom the yeast-

Measure out 1/2 cup warm water and check the temperature: It should be between 110 degrees F and 120 degrees F (comfortable bathwater temperature). Sprinkle the yeast into a large bowl, add the warm water and whisk in the sugar. Let sit 1 minute (it should bubble and froth slightly), then gently stir in 1 cup flour. Set aside near the stove while you prepare the dough.

2) Make the dough -

Mix the melted butter and milk in a mixer with the hook attachment on low speed. Add the eggs and mix until blended. Scrape in the yeast mixture and mix until incorporated. Add 6 1/2 cups flour and 1 tablespoon salt; mix until the dough forms a ball, 2 to 3 minutes, adding up to 1/2 cup more flour if the dough is too wet and sticky.

3) Let it rise-

Brush a large bowl with softened butter. Transfer the dough to the bowl, cover with a towel and let rise in a warm place, 2 hours to 2 hours, 30 minutes. The dough should double in volume.

4) Shape the dough-

Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. Dust a clean flat surface with flour and turn the dough out onto it. Flour your hands; gently press the dough into a 16-by-8-inch rectangle, about 1/2 to 3/4 inch thick (don't use a rolling pin).

5) Cut the dough-

With the short side in front of you, cut the dough in half lengthwise with a floured knife. Then slice crosswise into 12 strips.

6) Shape the dough-

One at a time, fold each strip of dough unevenly in half so the top part slightly overlaps the bottom half, then tuck the overhang underneath. Place the rolls seam-side down on the prepared baking sheet in 3 tightly packed rows. (If making in advance, wrap the baking sheet tightly in plastic wrap and freeze up to 3 weeks.)

7) Bake the rolls-

Bake until the rolls are bursting at the seams and golden brown, 18 to 20 minutes. (If frozen, bake 25 minutes at 325 degrees F, then 10 minutes at 375 degrees F.) Remove from the oven and brush with softened butter. Sprinkle with salt and serve immediately.

Sausage and Apple stuffing

My favorite Thanksgiving side dish! This recipe was adapted from the Food Network.

Ingredients:

1 pound mild italian sausage
4 tablespoons butter
2 Granny Smith apples, cored and chopped (I used Macintosh)
1 cup chopped celery with leaves
1 tablespoon poultry seasoning
6 cups boxed bread cubes
2 to 3 cups chicken stock (I actually prefer apple juice to give it more of an appley flavor)
1 tablespoon salt
2 teaspoons ground black pepper

Directions:

Preheat oven to 375 degrees

Saute the sausage in a large heavy skillet over medium-high heat until cooked through, crumbling coarsely with the back of a spoon, about 10 minutes. Using a slotted spoon, transfer the sausage and drippings to a large bowl. Melt the butter in the same skillet over medium-high heat. Add the apples, celery and poultry seasoning to the skillet and saute until soft, about 8 minutes. Add the mixture to the sausage, then mix in the bread cubes. Next add the chicken stock (or apple juice) a little at a time until the stuffing is very moist. Be sure not to overdo it; it shouldn't be mushy. Season with salt and pepper. Place in a casserole dish. Bake in a 9 by 13-inch rectangular casserole dish and place, uncovered, in the oven for 20 to 30 minutes, until the top is crispy and the center piping hot. Remove and serve immediately.

Happy Belated Thanksgiving

Thursday was one of my favorite holidays. I volunteered to host Thanksgiving at my house this year. I'm actually thinking of claiming the holiday as my holiday to host for good, I enjoy it that much! My menu this year consisted of Alton Brown's (from Good Eats) famous fool proof turkey. It turned out very delightful! The recipe requires you to brine the turkey for anywhere from 6-16hrs (depending on the size of the turkey). My turkey was 25lbs this year! I'm pretty sure I will continue to buy this size of turkey in the future, as it comfortably leaves me room to pass out leftovers and still have plenty left for my own use. I have plans to make turkey cran-chiladas with some of the leftovers. But I also just love my plain and simple turkey sandwiches with mayo. Yum!

Next, we had sausage and apple stuffing. That too was quite good if I do say so myself. I might make this on a more regular basis. Mashed potatoes were also in the line up for dinner that day, along with green bean casserole (lovingly made by my sister-in-law, Jenny). My next big project that day was making homemade rolls, something I've always wanted to try but been too doubtful of my skills. My family loved the end result and requested I make them for every holiday from now on.

My mom made one of my all time favorite desserts growing up, chocolate eclair cake. I was excited for Sam to try this, as I know how much he loves store bought chocolate eclairs. I think I'm going to have to steal the recipe from my mom, so I am able to make them for my hubby on my own in the future.

I will post recipes for the turkey, stuffing and rolls later this week.

Muffin Tin Pot Pies

I love good old fashion winter food. Pot pies are one of those delightful foods. This is another one of Rachael Ray's recipes. I've made this particular recipe once before and thought it was going to be the last time. The recipe leaves you room to choose which seasoning you like more and I went with dill at the time, end result it was over-powering. I liked the "guts" (as I refer to the inside mixture of the pot pie) but maybe without so much dill. Well since I still had unused pastry sheet dough left I decided to make it one more time. This go around I used thyme instead and my husband and I decided it really made a difference. I'm glad I decided to give this recipe one more chance.

As a side note, I also realized my daughter has a weird quirk. She likes the "guts" of the pot pie but will not eat the crust of any pot pie whether homemade or store bought. I find this very odd. I guess I know what to do with my left over "gut" mixture, though.

Ingredients:

1 pound boneless, skinless chicken breasts
1 bay leaf
1 medium onion, halved, divided
1 tablespoon EVOO – Extra Virgin Olive Oil, plus a drizzle or cooking spray for oiling muffin tin
A handful mushroom caps, sliced or chopped
1 small rib celery, finely chopped
1/2 cup defrosted frozen peas and carrots
2 tablespoons butter
2 tablespoons flour, plus a sprinkle to roll out dough
3/4 cup chicken stock
1/4 cup cream or half-and-half
1 rounded tablespoon Dijon mustard
2 tablespoons fresh dill or thyme, finely chopped
Salt and pepper
8-ounce sheet frozen puff pastry dough, defrosted
1 egg, beaten with a splash of water

Preparation:

Preheat oven to 400ºF.

Place chicken in a pan with 1/2 of the onion and bay leaf. Bring to a boil then reduce heat to simmer. Gently poach chicken until cooked through. Remove from liquid and dice or shred with forks in a mixing bowl.

Meanwhile, heat a small skillet over medium-high heat. Add mushrooms and brown 5 minutes. Finely chop remaining 1/2 onion and add to the pan along with the celery. Season with salt and pepper, and cook until tender, a few minutes more. Add frozen veggies and heat through, a minute or 2 more. Add veggies to bowl with shredded or cut chicken.

Return the skillet to the heat and add butter. Melt butter, add flour and cook 1 minute. Whisk in stock and let thicken a minute or 2. Stir in cream and heat through. Add Dijon, dill or thyme, and salt and pepper to taste. Turn off heat and pour over chicken and vegetables, and stir to combine.

Wipe a large, 6-cup muffin tin with oil or spray with cooking spray. Roll out dough and cut into 6 squares. Place each square in a cup, fill with chicken, vegetable and gravy mix. Pull in all four points of the crust over the filling so they meet in the middle, forming 6 individual pot pies. Brush pies with egg wash and bake 25-30 minutes until crisp and deeply golden. Let stand a few minutes before removing from the muffin cups.

Baked Shells Casserole

This dish is for those who love the classic Italian dish, stuffed shells but don't like the extra work that goes into stuffing the shells. I had been planning on making this dish for quite some time and finally got around to it this week. Be aware the prep in this dish is quite lengthy and should be taken into consideration when beginning. I started late in the evening and let me tell you we were eating quite late that night...Opps. I made a few amendments to the recipe to suit our tastes (and what we had on hand in the house). I left out the carrot, fennel seed, and only used 1 box of spinach (which was plenty in my eyes). I used red wine, oregano, and mozzarella cheese as opposed to parmigiano-reggiano (worked just fine). I really liked how the sauce turned out in this recipe and might use it again in future adventures.

Ingredients:

5 tablespoons EVOO – Extra Virgin Olive Oil, divided
6 cloves garlic, finely chopped, divided
1 large finely chopped, divided
1 small carrot, finely chopped or grated
Salt and pepper
1 1/2 teaspoons oregano or marjoram, half a palmful
1 teaspoon crushed red pepper flakes, 1/3 palmful
1 teaspoon fennel seeds, crushed by pressing under flat of your knife
2 tablespoons chopped fresh thyme, 5 to 6 sprigs
1/4 cup flat-leaf parsley, finely chopped
1/2 cup dry white or red wine
2 cups chicken stock
2 28-ounce cans Italian crushed tomatoes
1 pound medium or large shell pasta (not extra-large stuffing shells)
2 boxes frozen chopped spinach, defrosted and wrung dry in clean towel
Freshly grated nutmeg, about 1/4 teaspoon
2 cups fresh ricotta cheese
1/2 cup grated Parmigiano-Reggiano cheese, plus some to pass at table
2 large egg yolks, lightly beaten

Preparation:

In a large pot, heat 3 tablespoons EVOO, 3 turns of the pan, over medium heat. Add 4 cloves of chopped garlic, 3/4 of finely chopped onion and the carrot. Season with salt, pepper, oregano or marjoram, red pepper flakes, fennel seeds and thyme, and gently sauté 10 minutes, stirring frequently. Add in parsley, stir, then add wine and reduce a minute. Add stock and tomatoes, bring sauce up to a bubble and reduce heat to simmer. Simmer sauce 45 minutes.

After sauce has been simmering for 30 minutes, preheat oven to 375˚F.

Bring a pot of water to a boil for the pasta. Salt water and cook pasta 5 minutes.

While pasta water comes to a boil, heat remaining 2 tablespoons EVOO in a small skillet over medium heat. Add remaining garlic and onion and sauté to soften, 5 minutes. Add spinach, pulling it apart and separating it as you add it to pan. Stir to combine well and season with salt, pepper and nutmeg. Turn off heat.

Drain undercooked pasta and return it to the hot pot. Add spinach mixture to pot along with ricotta and grated Parm. Stir to combine, adjust salt and pepper then add eggs and stir.

Pour a thin layer of marinara sauce into the bottom of a casserole dish. Fill dish with pasta then top with another thin layer of red sauce. Save remaining sauce to pass at table. Bake 30 minutes until bubbly.

Serve casserole directly from casserole dish, passing extra sauce and cheese at the table.

Fall Fun

These past couple of weeks have been busy, but a good busy! Fall is my favorite time of the year! Let's start at the beginning. September 24th was my 28th birthday! :) We celebrated by heading to the apple farm that weekend. It was the perfect day for apple picking. My big story from that day was the LARGE spider Sam had on his leg for only God knows how long! We had been out in the raspberry picking area for a little while and then meandered back to the store to stand in line for apple donuts (yum!). After standing in line for over 1/2hr the guy behind us pointed it out to us...after he took a picture of it!





This past weekend was my brother's wedding! I now officially have 2 sister-in-laws with the name Jennifer! :) It was a beautiful outdoor wedding. The weather was unseasonably warm for October. My daughter stood up in the wedding as a Jr. bridesmaid, she looked so pretty!






We all had Monday off of work and school so we headed out to the pumpkin farm. We ran into a boy Claire went to preschool through 3rd grade with...and whom she's had the biggest crush on for all these years. I was very cute to see them so bashfully excited to see each other.

Yesterday on my day off I had a dentist appointment (yay?) and stopped in at Michael's on my way home to buy some materials for a fall decoration. I made a cute wreath for our front door. I'm happy with the way it turned out.

Maple Walnut Chicken Thighs with Cheddar Apple Rice

I made this recipe the other day. The over all taste of it was great, however the original recipe only cooks the chicken in the skillet for 10 mins. Being naive I followed it blindly believing RR couldn't steer me wrong. Oh boy did she ever. The chicken was very undercooked (as any sane person would expect). So we ended up warming the chicken in the microwave for a few minutes each piece and it cooked it the rest of the way through. So should I make this again in the future (which I probably will as it was very yummy) I plan to bake the chicken in the oven after browning it in the skillet. So as you will see I have added the baking the chicken direction into this recipe for your convenience.

Ingredients:
1 cup walnut halves
2 tablespoons butter
1 1/4 cups long grain white rice
2 1/2 cups chicken stock, divided
1 Honeycrisp, Gala or Golden Delicious apple, peeled, seeded and chopped
3/4 cup flat leaf parsley leaves, packed
1/4 cup fresh dill, packed
Salt and coarsely ground black pepper
1 brick sharp white cheddar cheese (6 ounces), cut into small, 1/4 inch cubes
1 tablespoon extra virgin olive oil (EVOO)
8 bone-in, skin-on chicken thighs
1/4 cup apple cider vinegar
1/2 cup dark maple syrup

Preparation:
Heat oven to 325°F. Spread the walnuts on a baking sheet and roast until well toasted and fragrant, 10-12 minutes.

Meanwhile, in a large skillet, heat the EVOO, one turn of the pan, over medium-high heat. Pat the chicken dry and season liberally with salt and black pepper. Add to the skillet and cook, turning once, until browned, about 10 minutes. Reserve grease.

(Increase oven heat to 375 degrees. Bake chicken on baking sheet in oven for 30mins.)

Drain off all but 1 tablespoon of the fat in the skillet and add the vinegar. Cook, scraping up the pan drippings, then add the remaining 1/4 cup chicken stock, maple syrup and black pepper to taste. Cook until thickened, about 1 minute. Add the chicken and walnuts and spoon with the sauce. Loosely cover the pan with foil and simmer for 5 minutes.

Cheddar-Apple Rice:

In a large saucepan with a tight-fitting lid, melt the butter over medium heat. Add the rice and toast for a minute or two. Add 2 cups chicken stock and bring to a boil, then lower the heat, cover and simmer for 10 minutes. Add the apple and simmer for 8 minutes.

While the rice cooks, using a food processor, pulse 1/4 cup chicken stock, the parsley, dill and 1/4 teaspoon salt until finely chopped. Stir into the rice during the last minute of cooking. Turn off the heat and let the rice stand, covered, for 1-2 minutes before fluffing with a fork. Transfer to a serving dish and stir in the cheese.

Serve the chicken, sauce and nuts with the rice alongside.