Creamy Rice and Sweet Peas

On my way to 365 recipes in 365 days.  Here is recipe 73.
Happy Easter!  Are you doing lots of cooking and baking today for family and friends?  We are going out for brunch after church and enjoying a nice relaxed afternoon at home. 
This rice dish is a wonderful side.  The lime adds a nice zip and makes for a refreshing meal addition.  Don’t be fooled, there is no cream in this recipe.  The rice becomes creamy with how it is cooked.  I found this recipe in Rachel Ray Everyday Cooking Magazine while I was waiting for my appointment at the chiropractor. 

Creamy Rice and Sweet Peas
1 1/2 cups chicken broth
2 cups water
2 Tbsp butter
1 cup jasmine rice
1 cup frozen baby peas
3/4 cup grated parmesan
1 lime
salt and pepper
1. In a small saucepan, bring the broth and 2 cups water to a boil.  Keep warm over low heat. 
2. In a medium saucepan, melt 1 Tbsp butter over medium heat.  Add the rice and cook while stirring for 1 minute.  Add a few ladels of warm broth, stirring until the liquid is absorbed.  Repeat until the rice is tender, adding 1 ladle of remaining broth and allowing the liquid to be absorbed between additions, about 15 minutes.
3. Stir in the remaining 1 Tbsp butter, the peas, cheese and the zest of half of the lime.  Season with salt and pepper.
4. Cook for 1 minute more to heat the peas through.  Divide among 4 servings and juice the remaining half of lime atop the dish and serve.

Thin Mint Cookies and Cream Pie

On my way to 365 recipes in 365 days.  Here is recipe 72.
We love Girl Scout cookies in our house.  I am not a fan of Thin Mints (I know….am I human?)  I prefer the Samoas and Savannah Smiles.  My husband however is a NUT for Thin Mints, and he does not have a sweet tooth. 
My husband was so wonderful to buy me 4 boxes of my favorites and only buy him 2 boxes of Thin Mints.  I was not so wonderful and used both of his boxes of Thin Mints to make this pie.  Then when he went to the grocery store to get more from the Girl Scouts out front, they had sold out.  SAD!!  I am feeling pretty bad for him.  I’m still looking for more.

Once I realized that I would be using ALL of his Thin Mints, I started to worry.  See, he likes these cookies but he is not a fan of whipped cream.  This pie is all whipped cream.  So I was holding out that the hope that it is a cookies and cream pie and that he loves me more than cookies.  It worked!  He ate two pieces and reassured me that the pie was worth his only two boxes of Thin Mints.  However, I still want to find him more.  Anybody want to mail me a box?

Thin Mint Cookies and Cream Pie
48 Thin Mint Cookies, divided
1/4 cup melted butter
2 cups heavy whipping cream, divided
1 1/4 cup powdered sugar, divided
Extra cookies to line the pie plate
1. In a food processor, finely grind 24 cookies.  Stir in 1/4 cup melted butter and press evenly in to a 9 inch pie plate.  Refrigerate for 30 minutes.
2. Whip 1 cup heavy whipping cream with 3/4 cup powdered sugar until stiff peaks form. 
3. Crush 12 cookies and fold in to whipped cream.  Spread mixture into the crust.
4. Whip 1 cup heavy whipping cream with 1/2 cup powdered sugar until soft peaks form. 
5. Crush 12 more cookies and sprinkle on top of cookie and cream layer.  Top with soft whipped cream.  Slide whole cookies into the filling around the edges.  Refrigerate until ready to serve.
Enjoy!!
*Found in Rachel Ray Everyday Cooking Magazine*

Breakfast Pie

 

On my way to 365 recipes in 365 days.  Here is recipe 71.

I mentioned a few weeks ago that I am trying to eat more protein at breakfast.  As I was eating this, I kept thinking that I should always keep these ingredients on hand and make this frequently.  My husband quickly agreed.

You know what makes this even better?!  You make it the night before and just pop it in the oven in the morning.  Nothing like a hot breakfast with no work in the morning.

Breakfast Pie

8 bacon strips, chopped

1/4 cup crushed cornflakes

5 eggs, lightly beaten

1/2 cup milk

1/2 cup 4% cottage cheese, do not get low fat

1 1/2 cups shredded cheddar cheese

1 green onion, sliced

1/2 tsp salt

1/8 tsp pepper

2 1/2 cups frozen cubed hash brown potatoes

1. In a large skillet, cook bacon over medium heat until crisp.  Remove to paper towels.  Drain and reserve 2 tsp drippings.  Stir drippings into cornflakes and set aside

2. In a large bowl, combine eggs, milk, cottage cheese, cheddar cheese, onion, salt, and pepper until blended.  Stir in hash browns.  Pour into a greased 9 inch pie plate.  Sprinkle with bacon and cornflakes.  Cover and refrigerate overnight.

3. Remove from the refrigerator 30 minutes before baking.  Heat oven to 325 degrees and bake 45-60 minutes until set in middle.  Let stand 5-10 minutes before serving.

Enjoy

*Found in Taste of Home Magazine*

Hot Cross Buns

 

On my way to 365 recipes in 365 days.  Here is recipe 70.

Hot Cross Buns are traditionally eaten on Good Friday (tomorrow).  These are a warm fragrant bun with cinnamon and raisins and topped with a frosting in the shape of a cross.  These make a wonderful breakfast paired with some fruit and hard boiled eggs.

The smell of these rolls is a very welcoming way to wake up your family.  Surprise them with an early breakfast of these sweet, warm rolls.

Hot Cross Buns

3/4 cup butter, melted and cooled

1 cup plus 1 Tbsp milk

1/2 cup sugar

4 1/2 tsp active dry yeast (2 pkgs)

2  tsp course salt (I used kosher)

1 tsp cinnamon

3/4 tsp ground nutmeg

4 eggs, lightly beaten

5 1/2 cups flour

1 1/3 cup raisins

1 egg white

2 cups powdered sugar

2 Tbsp lemon juice

1. Preheat oven to 375 degrees. Butter a large bowl for the dough to rise and set aside.

2. Place 1 cup milk in a sauce pan and over medium heat, heat until reaches 110 degrees.  Doesn't not take long at all.

3. Pour the milk in to a bowl of a stand mixer and attach the dough hook.  Slowly add sugar, yeast, 2 tsp salt, butter nutmeg, cinnamon and 4 eggs.  Mix slowly on low speed.

4. While mixing, slowly add the flour one cup at a time and mix on low until a soft and slightly dough forms around the hook.  Continue kneading on low for about 5 minutes until smooth.

5. Add raisins and kneed for a minute longer to incorporate. Butter an 11X17 baking pan and set aside

6. Turn dough out on to lightly floured surface and kneed briefly and shape in to a ball.  Place dough in buttered bowl and turn to coat with butter.  Cover with plastic wrap and allow to rise in a warm place for an hour and 30 minutes.

7. Turn dough out onto work surface and knead briefly.  Divide dough into 12 equal pieces and shape into a tightly formed ball.  Place in the prepared buttered baking pan 1 inch apart.  Cover with plastic wrap and let rise until rolls double in bulk, about 1 hour. Rolls should be touching.

8. Whisk together 1 egg white and 1 Tbsp water.  Brush tops of rolls with egg wash and use scissors to cut a cross into the top of each bun.

9. Bake until golden about 18-25 minutes.  Rotate front to bake to ensure even browning.  Cool to room temperature.

10.  Whisk together 1 Tbsp milk, powdered sugar, and lemon juice.  Pipe glaze over buns in the shape of a cross.

Enjoy!

Cowboy Casserole

 

On my way to 365 recipes in 365 days.  Here is recipe 69.

Most of my meals are healthy and nutritious.  Others are just too good to not enjoy once in a while.  This is one of them.  I call this “any kids favorite dinner”. 

I had never had this before I made it this month.  My cousin requested it as it was a family favorite of theirs.  So I got the recipe from my aunt and whipped it up.  This is one of those dinners that you can keep everything on hand and always have a fast dinner for those last minute nights that the day seems to get away from you.

Cowboy Casserole

1 lb ground beef

2 Tbsp dried minced onion

1/2 tsp garlic powder

1/8 tsp salt

1/8 tsp ground pepper

1 can cream of chicken soup

1 can corn (15 oz) drained

16 oz bag tater tots

1. Preheat oven to 425 and bake tater tots while browning ground beef.

2. Brown ground beef with minced onion.  Drain and stir in garlic powder, salt, and ground pepper.

3. Stir in corn and cream of chicken soup.  Pour in to 8X8 baking dish.

4. Top with browned tater tots and bake at 350 degrees for 20-30 minutes until bubbly and hot.  Top with cheese if desired.

Enjoy!

Mexi-Corn Chip Dip

 

On my way to 365 recipes in 365 days.  Here is recipe 68.

We had a family taco night and it was wonderful.  We had the usual guacamole and salsa dips.  My aunt also brought this amazingly addictive Mexi-Corn Dip.  I am hooked!!  I probably ate more dip than I did tacos. 

For an extra zip, serve this dip with Hint of Lime or Hint of Jalapeno chips.  I know these pictures aren't really exciting.  It is a white dip, but once your taste buds get ahold of this, you will never look at corn the same way.

Mexi-Corn Chip Dip

2 cans (8-10 oz each) Mexi-Corn, drained

1 can (4 oz) diced green chilies

1 can (4 oz) diced jalapenos

1 cup shredded cheddar cheese

1 cup sour cream

1 cup mayo

1. Mix all ingredients well and chill for 2-4 hours.  Serve with chips

Enjoy!!

Popcorn Cake

 

On my way to 365 recipes in 365 days.  Here is recipe 67. 

My cousin celebrated her 13th birthday this month.  My aunt made delicious cupcakes so I decided to switch it up in the treat department.  This cake is addicting and so easy to make.  It would be great for a summer birthday when you don’t want to heat up the kitchen.

Popcorn Cake

2 bags popcorn, popped and kernels removed

2 cups M&M’s

1 1/2 cups broken pretzel sticks

1/2 cup butter

16 oz mini marshmallows (8 cups)

Bundt pan or round tube pan

1. Melt butter and marshmallows in heavy sauce pan over medium heat.  Stir until smooth and then let cool 5 minutes. 

2. In a large bowl, mix popcorn and pretzels.  Pour marshmallow mixture over top and sprinkle with M&M’s.  Stir well.

3. Press in to greased Bundt or tube pan and cover with foil.  Let set for about 1 hour.  Keeps well for only about 1 day when stored in air tight container.

Enjoy!

No Bake Peanut Butter Bars

 

On my way to 365 recipes in 365 days.  Here is recipe 66. 

My husband I have decided that the Reece’s Peanut Butter Eggs have the perfect chocolate to peanut butter ratio.  These peanut butter bars also meet that standard.  And the fact that they are no bake makes them a real winner. 

I cut these bars nice and big for the picture, but even if you are a sweet eating pro like me, you will want to cut these to small pieces. 

No Bake Peanut Butter Bars

1 cup butter

1 cup peanut butter

2 cups graham cracker crumbs

2 cups powdered sugar

1 1/2 cup semi sweet chocolate chips

4 Tbsp peanut butter

1. Melt butter and 1 cup peanut butter in microwave.  Add graham cracker crumbs and powdered sugar.  Mix until well blended.  Press into ungreased 9X13 pan.

2. Melt chocolate chips with 4 Tbsp peanut butter in microwave and spread on top of graham cracker mixture.  Refrigerate for at least 1 hour.

Orange Sweet Rolls

 

On my way to 365 recipes in 365 days.  Here is recipe 65. 

My husband likes the Orange Sweet Rolls that you can buy in the tube at the grocery store.  They are pretty good, but I was sure that I could find a recipe that would knock his socks off. 

I found the base recipe in Ree Drummond’s newest cookbook.  She knows how to do sweet rolls well.  I adapted the recipe to use my bread machine and I changed up the filling a tiny bit by adding cinnamon.  These were really yummy and the citrus flavor made for a refreshing light roll.

Orange Sweet Rolls

*Adapted from The Pioneer Woman*

Dough:

1 egg at room temp + enough warm water to = 1 cup

1 tsp lemon juice

3 Tbsp oil

1/3 cup sugar

1 tsp salt

3 1/2 cup flour

1 1/2 tsp active dry yeast

Filling:

1/2 cup butter, melted

1/2 cup orange marmalade

3/4 cup packed brown sugar

1/4 tsp salt

2 tsp cinnamon

Icing:

Zest and juice of two oranges

1 cup powdered sugar

1/2 cup milk

4 Tbsp butter, melted

1. Make the dough in your bread machine adding ingredints in the order listed.  Use dough setting. 

2. Roll dough out to a rectangle shape.  Drizzle with melted butter and spread with marmalade.  Sprinkle with brown sugar, salt, and cinnamon.  Roll up like a log and cut in to   1 1/2 inch pices.  Place in buttered pie plate and let rise while oven preheats to 375.

3. Bake 15-20 minutes until golden brown.  Let cool while making the icing.  Drizzle with icing and serve warm.

Enjoy!

No-Bones Chicken Wing Dip

 

On my way to 365 recipes in 365 days.  Here is recipe 64.

I love buffalo sauce.  I went through a phase in September of eating a buffalo chicken wrap for lunch everyday.  I am a creature of habit and they are so easy to whip up at lunch time. 

This dip is addicting.  Bring it out for parties and family game night.  I promise that your friends and family will be asking you to make it again and again.

No-Bones Chicken Wing Dip

*From Taste of Home*

1 pkg (8oz) cream cheese, softened

2 cups sour cream

1 cup blue cheese salad dressing

1/2 cup buffalo wing sauce

2 1/2 cups shredded cooked chicken

2 cups shredded provolone cheese

Carrots, celery, and crackers for dipping

1. In a large bowl, beat the cream cheese, sour cream, salad dressing, and buffalo wing sauce until blended.  Stir in chicken and provolone cheese.

2. Transfer to a greased 2 qt baking dish.  Cover and bake at 350 degrees for 25-30 minutes until bubbly and hot.  Serve warm with carrots, celery and crackers.

Enjoy!

Bayou Bars

 

On my way to 365 recipes in 365 days.  Here is recipe 63.

My stepmom is from Louisiana and I know that she loves these type of desserts.  She was coming to visit so I knew it was the perfect time to try out this recipe. 

These bars are light and wonderful yet rich in flavor.  Perfect for spring.

Bayou Bars

*From Food.com*

1 cup chopped pecans

1/2 cup butter, melted

3 eggs

1 box yellow cake mix (18oz)

8 oz cream cheese, softened

16 oz powdered sugar

1. Combine pecans, butter, 1 egg and cake mix.  Stir until well blended.  Press into the bottom of a greased 9X13 inch pan.  Set aside.

2. Combine remaining 2 eggs, cream cheese and powdered sugar in a large bowl.  Beat at medium speed until smooth. 

3. Pour cream cheese mixture over cake mix layer and bake at 325 degrees for 40 minutes until cheese mixture is set.

4. Let cool completely in pan on a wire rack.

Enjoy!

Slow Cooker Spaghetti Sauce

 

On my way to 365 recipes in 365 days.  Here is recipe 62.

I love my Grammy’s Spaghetti Sauce.  It brings back memories of growing up and family dinners.  My husband loves any spaghetti.  He is particularly a fan of spaghetti sauce with mushrooms.  I decided to switch things up a bit and put together a new recipe.  This was really good and made the perfect family dinner when my aunt and cousins were over.

Having spaghetti Sauce in the slow cooker makes for such a fast and comforting dinner. Just boil noodles and serve with some warm bread and salad. Easy as can be!

Slow Cooker Spaghetti Sauce

1 lb ground beef

1 yellow onion, finely diced

2 cloves garlic, minced

1 green bell pepper, diced

28 oz diced tomatoes, do not drain

28 oz tomato sauce

6 oz tomato paste

7 oz can sliced mushrooms, drained

2 Tbsp Italian seasoning

1 tsp onion powder

1/2 tsp garlic powder

1/2 tsp salt

1/2 tsp ground black pepper

1. Brown ground beef with onion and minced garlic.  Drain and place in slow cooker.

2. Combine remaining ingredients in slow cooker and stir to mix.

3. Cook on low 4-6 hours.  Adjust seasonings per your taste.

Enjoy!

*This freezes well*

Chicken Taco Soup {Slow Cooker}

 

On my way to 365 recipes in 365 days.  Here is recipe 61.

Taco Soup is a staple in our house during the cold fall and winter.  I usually make it with ground beef, but this time I used chicken and a few different ingredients.  It turned out really good! 

We really like all the toppings on our soup.  Sour cream, cheese, avocado, lime.  The works!

Chicken Taco Soup {Slow Cooker}

1 yellow onion, finely diced

3 boneless, skineless chicken breasts

16 oz pinto beans, drained

15 oz black beans, drained and rinsed

15 oz whole kernel corn, drained

28 oz tomato sauce

28 oz diced tomatoes, do not drain

1/4 cup taco seasoning

7 oz diced green chilies

2 pkgs dry ranch dressing mix

4 cups water

1. Place chicken on bottom of slow cooker and top with remaining ingredients.  Stir to mix seasonings.  Cook on low 4-5 hours. 

2. Remove chicken and shred.  Return it to the slow cooker and heat through.  Serve with taco toppings.

Enjoy!

Baked Butternut Squash

 

On my way to 365 recipes in 365 days.  Here is recipe 60.

First, I cannot believe I am already on recipe 60.  Second, it has been easier than I thought to find new recipes thanks to Pinterest and an abundance of cooking magazines.  I still get a majority of my recipes from The Pioneer Woman and Taste of Home.  They have the best variety and never fail recipes.

We participate in Bountiful Baskets.  Every week we get some of the same things, and then some seasonal surprises.  Squash isn’t necessarily in season right now, but it has been a few months since I made one.  This recipe was fast and my girls loved it.  I love any kind of squash.  The cinnamon sugar sprinkle made it a sweet treat.  Squash is loaded with good nutrients.  Toss it in your menu rotation for variety.

Baked Butternut Squash

*From Taste of Home*

1 butternut squash

2 Tbsp butter, melted

1/4 tsp salt

1/4 tsp ground cinnamon

1/4 tsp ground nutmeg

1/8 tsp ground black pepper

6 tsp brown sugar, divided

1. Cut squash in half lengthwise.  Discard the seed.  Brush the squash halves with butter.

2. In a small bowl, combine the salt, cinnamon, nutmeg and pepper.  Sprinkle over squash halves.  Place 2 tsp of brown sugar in each half and then sprinkle the remaining over the cut sides.

3. Place squash in an 11X7 baking dish coated with cooking spray.  Cover and bake at 350 degrees for 40 minutes.  Uncover and bake 20-30 minutes until tender.

Enjoy!

Asparagus Stuffed Chicken Breasts

 

On my way to 365 recipes in 365 days.  Here is recipe 59. 

Do you remember the fad in the 90’s of cooking a whole meal in the microwave?  Not just steaming veggies and thawing the meat.  I mean a full meal.  Well, you are about to have a 90’s flashback with this meal.  It is made in the microwave and so easy.  You are welcome to bake it in the oven, it will just take longer.

Part of the reason I wanted to do this 365 day challenge is to make myself step out a bit and try things that have intimidated me in the past.  I also wanted to try things that we don’t normally rotate in our dinner menu.  Hollandaise sauce is a first for me.  First time eating it, and first time making it.  Let me tell you…..I will eat this again.  It is creamy and tastes like butter and cheese.  It’s amazing.  Have I also mentioned that this challenge has also helped me to increase my exercising?!

Asparagus Stuffed Chicken Breasts

4 boneless skinless chicken breast halves

2 Tbsp Dijon mustard

2 green onions, finely chopped

20 asparagus spears, trimmed

6 Tbsp bread crumbs

1/2 cup butter, cubed

4 egg yolks

4 tsp lemon juice

2 tsp water

1/4 tsp salt

1. Flatten chicken breasts to 1/4 inch thick.  Spread with mustard and sprinkle with green onion.  Place 5 asparagus spears down the center of chicken and fold over.  Use a toothpick to secure.

2. Place seam side down in an ungreased baking dish.  Be sure to choose one that will fit in your microwave.  Sprinkle with bread crumbs and microwave uncovered on high for 8-10 minutes until chicken juices run clear.  Keep warm

3. To make the sauce, melt butter in a medium sauce pan.  After butter is completely melted, gradually whisk in egg yolks, lemon juice, water and salt.  Stir and heat very slowly…..you don’t want scrambled sauce.  May I recommend low to medium low heat.  Once sauce is thickened, spoon over chicken.

*Should your sauce get too thick and become lumpy, remove from heat and whisk in warm water 1 tsp at a time until smooth.  Enjoy!

Key Lime Mousse Cups

 

On my way to 365 recipes in 365 days.  Here is recipe 58.

I have never had “Key Lime” anything.  I love citrus, but I always seem to pass up these treats. 

My cousin mentioned to me that she really likes Key Lime and I know that my dad really loves Key Lime pie.  So I figured, I better give it a try. 

These are so fast and so easy.  Talk about the perfect Easter dessert to whip up in a hurry.  And look how pretty they are.  Wow your guests with this one.

Key Lime Mousse Cups

4 oz cream cheese, softened

2/3 cup sweetened condensed milk

1/4 cup Key Lime juice

1/2 cup heavy whipping cream, whipped

2 pkgs frozen miniature Phyllo tart shells

Fresh raspberries and lime wedges for garnish

1. In a large bowl, beat the cream cheese, sweetened condensed milk and juice until smooth.  Fold in whipped cream.  Pipe into tart shells and garnish with raspberries and lime wedges.

Serve immediately

Enjoy!

Brie Phyllo Cups

 

On my way to 365 recipes in 365 days.  Here is recipe 57.

There is a wine bar here in town that I just love.  They serve a cheese tray with wonderfully fancy cheese and amazing desserts.  I have become hooked on Brie.

I decided to make appetizers for dinner one night and I think I ate most of these.  The sweet black raspberry topping was perfect with the slight salty taste of the cheese and shells.  They were so easy to assemble and came out bubbling.

Brie Phyllo Cups

1 pkg frozen miniature Phyllo tart shells

6 oz Brie cheese, rind removed, cubed

1/4 cup spreadable fruit of your choice

1. Place tart shells on an ungreased baking sheet.  Place one cube Brie in each and top with a drop of fruit topping.

2. Bake at 325 degrees for 5-7 minutes until cheese is melted and slightly bubbly.

Enjoy immediately. 

*Recipe from Taste of Home Magazine*

Garlic Lovers Chicken

 

On my way to 365 recipes in 365 days.  Here is recipe 56.

This chicken is very moist and flavorful.  We really like garlic and this dish was so easy to make.  Both my girls really liked it and my husband called dibs on the leftovers.

I have really been enjoying learning more about my camera and the specific settings that are best for food photography.  It is not a natural thing for me to learn, but I am liking it.  Its good for us all to to keep learning and challenging ourselves.

Garlic Lover’s Chicken

1/2 cup dry bread crumbs

1/3 cup grated Parmesan cheese

2 Tbsp minced fresh parsley

1/2 tsp salt

1/8 tsp pepper

1/4 cup milk

6 boneless skinless chicken breasts

2 garlic cloves, minced

1/4 cup butter, melted

2 Tbsp lemon juice

1. In a large resealable plastic bag, combine the bread crumbs, cheese, parsley, salt, and pepper.  Place Milk in a shallow bowl.  Dip chicken in milk, then shake in the crumb mixture.

2. Place chicken in a greased 9X13 baking dish.  Combine the garlic, butter, and lemon juice and drizzle over the chicken.

3. Bake uncovered at 350 degrees for 25 to 30 minutes or until done in the middle.

Enjoy!!!

Make Ahead Mashed Potatoes

 

On my way to 365 recipes in 365 days.  Here is recipe 55.

Mashed potatoes are quite a treat.  But making them, I often feel rushed as it’s the last thing and I want everything to stay warm.  And they take a bit of time.  This recipe allows you to do all the work ahead and then pop it in the oven in time so that they come out hot with the rest of your meal.  No more waiting on the potatoes.

Make Ahead Mashed Potatoes

*Adapted from Taste of Home*

2 1/2 lbs potatoes, peeled and quartered

1/4 cup butter

4 oz cream cheese, cubed

1/2 cup sour cream

1 tsp onion powder

1/2 tsp salt

1/4 tsp ground black pepper

1/2 Tbsp butter, melted

1. Boil potatoes 15-20 minutes, until tender.  Drain, reserve 1/4 cup water and return to pan with potatoes.

2. Mash potatoes with butter. Transfer to bowl and beat with electric mixer while adding cream cheese, sour cream, onion powder, salt, and pepper.

3. Transfer to 2 qt baking dish and drizzle with melted butter.  Place in fridge until ready to heat.  Can be stored overnight.

4. Preheat oven to 350 degrees.  Remove potatoes from fridge 30 minutes prior to baking.  Bake 50-60 minutes until hot in middle.  Serve.

Enjoy!

 

Italian Easter Bread

 

On my way to 365 recipes in 365 days.  Here is recipe 54.

My Grandma Char was Italian.  She made Italian Pizzele Cookies, Italian Easter Bread, and she was “this” close to figuring out the secret to the perfect Italian Spaghetti Sauce that my Great Grandpa made….he never shared the recipe.  He used to yell at me in Italian when I misbehaved and it scared me….but if he yelled in English, I viewed him as a softy.

This bread was easy because I used my Kitchenaid Mixer.  But not my Grandma.  She did all the mixing and kneading by hand.  It was very impressive considering her arthritis.  The smell of the anise extract immediately brought back memories of being in her kitchen.  Make this for your family and start a new tradition.

Italian Easter Bread (adapted from Taste of Home)

*The original recipe calls for raisins, but I used mixed dried fruit with cherries and blueberries*

2 pkgs active dry yeast (4 1/2 tsp)

3 Tbsp warm water

1 1/3 cup warm milk

2/3 cup sugar

2/3 cup butter, room temperature

1 1/4 tsp salt

2 eggs

3 tsp anise extract

6 1/2 cup flour

2/3 cup raisins or dried mixed fruit

1 egg white, beaten

1 Tbsp water

1. In the bowl of a stand mixer, dissolve yeast in warm water.  Add milk, sugar, butter, and salt.  Mix well.  Let set for 5 minutes.

2. Add eggs, extract, and 2 cups of flour.  Beat until smooth.  Stir in remaining flour slowly to form a soft dough.

3. Use dough hook to knead for 8-10 minutes until smooth and elastic.  Place in a greased bowl, turning the dough to also grease the top.  Cover with towel and let rise for 1 hour, until doubled. 

4. Punch down dough and turn on to a lightly floured surface.Sprinkle with raisins or dried fruit and knead in.  Divide dough in half to make 2 loaves.  Cut each loaf in to 3 pieces and roll in to 12-14 inch ropes.  Braid and seal edges.  Place on a greased baking sheet.  Cover and let rise 45 minutes.

5. Whisk egg white and water, brush over dough.  Bake at 325 for 45-60 minutes until golden brown.  Remove from oven and let cool on wire racks.

Enjoy!

Nacho Cheese Dipping Sauce

 

On my way to 365 recipes in 365 days.  Here is recipe 53.

I am not usually one who likes “fake” food.  But, nacho cheese sauce in a jar, sometimes it is just too good to pass up.  I decided that I should try to make it so I grabbed a jar and started looking at the ingredients.  The first one listed was vegetable oil…..and it went on to tell me that there was NOT ONE SINGLE dairy product in it!!  OK GROSS!  What and I eating then?

I was very curious if a homemade version could actually taste as good and have the same texture.  This did it for me….it won me over.  It does solidify when it cools, but reheat it and thin it with a tiny bit of milk.  But it stayed creamy at room temp for the hour that my girls and I were snacking.  You can kick up the spice or take it down per your taste.

Nacho Cheese Dipping Sauce

*Adapted from How To Cook Like Your Grandmother*

1 1/2 Tbsp butter

1 Tbsp corn starch

3/4 cup evaporated milk (regular milk would work fine)

1 oz cream cheese

1 cup shredded sharp cheddar cheese

2 Tbsp shredded Colby Jack cheese

1/2 Tbsp Tabasco sauce

1 Tbsp paprika

1. In a heavy sauce pan, melt butter.  Be sure to use a heavy sauce pan to avoid hot spots that can burn.  Add in corn starch and whisk until smooth.

2. Add in milk slowly stirring while the sauce thickens. 

3. Slowly add in cheeses and stir until melted.  Remove from heat and stir in Tabasco and paprika.

Serve immediately and Enjoy!

Soft Pretzel Bites : In The Bread Machine

 

On my way to 365 recipes in 365 days.  Here is recipe 52.

We just recently got a Pretzel Place in our mall.  Yes, that’s right….we were without.  Small town, small mall…..no Pretzel Place.  I am now hooked!  If I happen to need to stop at the mall, I always stop at lunch or snack time and enjoy a soft pretzel treat.

I like my pretzels with butter, salt, and nacho cheese.  This is why I have to exercise….I like the good stuff.  These pretzels were very easy to make.  I made the dough in the bread machine and then enlisted my two toddlers in helping me roll out the ropes and shaping the bites.  It was a game for them and productive for me.  We all then enjoyed the results.  I am surprised I was able to get two good pictures without toddlers in them. 

*Be watching for the Nacho Cheese Dipping Sauce* 

Soft Pretzel Bites

1 1/8 cup water (70-80 degrees)

3 1/4 cup flour

3 Tbsp brown sugar

1 1/2 tsp active dry yeast

2 Qts water

1/2 cup baking soda

melted butter

coarse kosher salt

1. Add water, flour, brown sugar, and yeast in bread machine pan in order.  Run machine on dough cycle.

2. Turn dough out on to a floured surface and cut in to 8 pieces.  Roll each piece in to a 12 inch rope and cut in to bite size pieces.  Roll each piece in to a ball.

3. Bring 2 Qts water and 1/2 cup baking soda to a boil.  Boil the pretzel bites 5 at a time for 10 seconds.  Remove with a slotted spoon and place on a greased cookie sheet.

4. Bake pretzels at 425 for 8-10 minutes or until golden brown.  Brush with melted butter, and sprinkle with salt.

Enjoy!!

Grandpa Dan’s Delicious Meatloaf

 

On my way 365 recipes in 365 days.  Here is recipe 51.

Yes, that is what my recipe card says, “delicious meatloaf”.  My Grampy makes 2 things better than anyone else; chili and meatloaf.

I’m not sure where he got this recipe but I know that he has perfected it over the years.  If you have not tried a meatloaf that you like, give this one a try.  You will be surprised.

Grandpa Dan’s Delicious Meatloaf

1 lb ground beef

2 slices bread torn in tiny pieces

2/3 cup milk

1 egg

2 Tbsp minced onion

1/2 tsp salt

1/8 tsp pepper

1/8 tsp dry mustard

1/8 tsp celery salt

1/8 tsp garlic powder

1 1/2 tsp Worcestershire sauce

Ketchup for top

1. Mix all ingredients together well with hands.  Place in a loaf pan and top with ketchup.  Bake at 350 for 1 hour until done in middle.

Cinnamon Swirl Quick Bread

 

On my way to 365 recipes in 365 days.  Here is recipe 50. 

My favorite kind of weekend breakfast is warm sweet bread and fruit.  The taste of this cinnamon bread is wonderful with a cup of green tea and a big bowl of strawberries.

The inside is so pretty when you cut in to it.  It is swirled and marbled with a yummy cinnamon sugar layer.

Cinnamon Swirl Quick Bread

* Taste of Home Magazine*

2 cups flour

1 1/2 cups sugar, divided

1 tsp baking soda

1/2 tsp salt

1 cup buttermilk

1 egg

1/4 cup canola oil

3 tsp ground cinnamon

1. In a large bowl, combine the flour, 1 cup sugar, baking soda, and salt. 

2. Combine the buttermilk, eggs, and oil and stir into dry ingredients just until moistened.

3. In a small bowl, combine cinnamon and remaining sugar. 

4. Grease a 9X5 loaf pan and pour in half the batter.  Sprinkle with half cinnamon sugar mix and top with remaining batter.  Sprinkle to of bread with remaining cinnamon sugar and cut through with a knife to swirl.

5. Bake at 350 for 45-50 minutes until done in middle.  Let cool 10 minutes before slicing.

Enjoy!

Momma’s Lasagna

 

On my way to 365 recipes in 365 days.  Here is Recipe 49.

My mom always made this amazing lasagna when we were having company or family over for dinner.  And let me tell you, it is an act of love.  I call it her 4 hour lasagna.  There is a lot of love and time baked into this delicious dish.  But don’t let the time scare you away, I promise that you have never tasted a better lasagna.  Just ask anyone who has eaten my momma’s lasagna.

I’m not sure where she got the recipe, but it was in my family cookbook and says “from momma”  So there you have it…..

Momma’s Lasagna

1 1/2 lb ground beef

1 cup chopped onion

1 tsp garlic powder

1 Tbsp dried basil

1 1/2 tsp salt

28 oz diced tomatoes, undrained

12 oz tomato paste

1/2 tsp fennel seed

1/2 tsp oregano

6 lasagna noodles, cooked

2 eggs, beaten

2 Tbsp parsley flakes

2 tsp salt

1 tsp pepper

3 cups cottage cheese

1/2 cup parmesan cheese

4 cups mozzarella cheese

2 cups shredded Colby Jack cheese

1. Brown beef and onion in a large skillet.  Drain and add garlic powder, basil, 1 1/2 tsp salt, diced tomatoes (juice and all), tomato paste, fennel seed, and oregano.  Cover and let simmer 2 hours.  Yes, 2 hours….you can do it….let all that good flavor cook in.

2. In a large mixing bowl, mix together eggs, parsley, 2 tsp salt, pepper, cottage cheese, and parmesan cheese.

3. Cook lasagna noodles according to package, set aside.

4. Coat a deep 9X13 pan with cooking spray.  Spread 1/3 cup sauce on the bottom.  Layer 3 noodles on top.  Top with 1/2 cottege cheese mixture, 2 cup mozzarella, and 1/2 the sauce.  Repeat layers in order and top with 2 cups Colby Jack cheese.

5. Bake at 375 for 1 hour.  Let sit for 15 minutes before serving.

Enjoy!

*while your at it, make a double batch and freeze a pan before baking.  You will be so glad you did*

 

Balsamic Pot Roast

 

On my way to 365 recipes in 365 days  Here is recipe 48.

My husband loves pot roast.  He prefers the traditional recipe, I prefer to spice it up.  He has now requested that all pot roasts are made with this recipe.

This roast is only cooked with onions, not the usual carrots and potatoes.  I really enjoyed how sweet these onions got.

Very juicy and perfect for leftover roast sandwiches.

Balsamic Pot Roast

3-4 lb chuck roast

3 sweet yellow onions, chopped in large rings

2 Tbsp seasoning salt

2 tsp onion powder

2 tsp garlic powder

1 tsp ground black pepper

2 Tbsp olive oil

1/4 cup water to deglaze pan

1 cup beef stock, reduced to 1/2 cup (instructions to follow)

1/2 cup balsamic vinegar

1/2 tomato sauce

1. Rub meat well with seasoning salt, onion powder, garlic powder, and black pepper

2. Brown 2 sides of roast in a skillet with olive oil

3. Layer onions in crock pot.  Top with browned roast.  Use 1/4 cup water to deglaze the hot pan and transfer juices to medium mixing bowl.

4. In a small sauce pot, reduce 1 cup beef broth to 1/2 cup.  *low boil until it evaporates to half the liquid volume.  this really enhances the flavor*

5. Mix the broth with balsamic vinegar and tomato sauce with the deglazed pan drippings.

6. Pour sauce over roast and cook on low 6-8 hours until cooked.  The roast will be submerged about half way in liquid.  Serve with mashed potatoes and salad.  Enjoy!

 

Oreo Cupcakes with Whipped Marshmallow Frosting

 

On my way to 365 recipes in 365 days.  Here is recipe 47.

My cousin and I decided that it was time to try a new cupcake recipe.  So, we set to Pinterest.  Carrie doesn’t usually love chocolate but we both really love Oreos.  So, we knew this would be a great recipe.

There is a full Oreo cookie hiding in the bottom of the cupcake liner.  Surprise!!  An extra treat!

I had seen this frosting recipe floating around Pinterest and I have been dying to try it.  I tweaked it and doubled the amount and it was amazing!  Paired with the chocolate cupcake, it tasted just like Oreo filling.  Oh my landy, I was licking my fingers while eating this one.

See that delicious Oreo just hiding in the bottom of that cupcake.  Make these right away and your friends and family will love you forever.

Oreo Cupcakes (recipe altered from Annie’s Eats)

36 Oreo cookies, regular size, for bases
36 Oreo cookies, mini size, used to top off the cupcakes once frosted
2 1/3 cups all-purpose flour
1 cup unsweetened cocoa powder
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
12 tbsp. unsalted butter, at room temperature (1 1/2 sticks)
2 cups packed brown sugar
2 tsp. vanilla extract
4 eggs
1 1/2 cups buttermilk

1. Preheat oven to 350 degrees and line 36 muffin tins with cupcake liners and lay 1 Oreo cookie in the bottom of each liner.

2. In a large mixing bowl, cream together butter, brown sugar, vanilla and eggs.

3. In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.

4. Add flour mixture and buttermilk alternately to creamed mixture.  Stir to combine.

5. Pour batter in to lined muffin tin over Oreo cookie.  Only fill the cups half full.

6. Bake 18-22 minutes until done in the middle.

Top with with frosting

Whipped Marshmallow Frosting

1 cup butter, room temp

2 cups Marshmallow Fluff

4 cups powdered sugar

1/4 cup milk

1. Mix butter and Fluff until smooth with a beater.  Slowly add in powdered sugar and mix on low.

2. Add in milk and turn speed to medium.  Mix until smooth and fluffy

Enjoy!

Spicy Scrambled Egg Sandwich

 

On my way to 365 recipes in 365 days.  Here is recipe 46.

I have been trying to eat a breakfast with protein and veggies rather than my usual bread and sugar.  I don’t typically like eggs, but this one is just right!  I could eat this every morning.  The flavorings kick this sandwich up a notch.  You could serve this on toast or just as the eggs if you are cutting carbs.  I sprinkle with a bit of cheese and chow down.

*This recipe is inspired by a Taste of Home recipe*

Spicy Scrambled Egg Sandwich

*Makes 4 Sandwiches*

1/3 cup chopped green pepper

1/4 cup chopped onion

6 eggs

1 Tbsp water

1/4 tsp salt

1/4 tsp ground mustard

1/8 tsp ground black pepper

1/4 tsp hot pepper sauce

1/4 cup real bacon bits

4 English muffins, split and toasted

1. In a large skillet coated with cooking spray, cook green pepper and onion over medium heat until tender, about 8 minutes

2. In a large bowl, whisk the eggs, water, salt, mustard, pepper and hot pepper sauce.  Pour into skillet.  Add bacon.

3. Cook and stir over medium heat until eggs are set.  Spoon onto English muffin bottom, replace to and serve immediately.

Enjoy!

Snickerdoodle Apple Crisp

On my way to 365 recipes in 365 days.  Here is recipe 45.
I really love Snickerdoodle Cookies.  I am not sure why, but I don’t make them often.  And my husband loves apple desserts.  This is the perfect combo for our house.

I had my niece over for the evening (the sweet girl in the middle).  She and my girls played and played all night and then of course I had to load them up with sugar before bed.  They all cleaned their bowls.

I thought this dessert was wonderful.  I topped it with a scoop of vanilla ice cream and enjoyed it warm.  I also convinced myself that it was a perfectly acceptable breakfast the next morning. 

Snickerdoodle Apple Crisp
*Adapted from Baked By Rachel
Cookie Topping:
1/4 cup softened butter
1/3 cup sugar + 1/2 cup
1 egg
1/2 tsp cream of tartar
1/8 tsp salt
1/2 tsp baking powder
2/3 cup flour
3/4 tsp cinnamon
Apple Filling:
8 cups apples, peeled and chopped
1/4 cup brown sugar
1/2 tsp cinnamon
1. In a large mixing bowl, toss apples with brown sugar and 1/2 tsp cinnamon.  Dump in to greased 8X8 baking dish.  Preheat oven to 350 degrees.
2. In a medium mixing bowl, cream together butter and 1/3 cup sugar.  Add in egg and mix well.  Stir in flour, salt, baking powder, and cream of tartar.
3. Roll dough in to 12 balls.  Mix 1/2 cup sugar and 3/4 tsp cinnamon in a small bowl.  Roll cookie dough in sugar mix.  Top apple filling with cookie dough and flatten slightly.
4. Bake 45-55 minutes until apples are tender and topping is lightly browned.
*Allow to cool slightly before serving for the juices to thicken up a bit.  Store leftovers in fridge.
Enjoy!