soft dinner rolls

4 tsp. active dry yeast

1/2 c. warm water

2 c. milk, scalded and cooled to lukewarm

3 Tbl. of melted butter, slightly cooled

1/2 c. sugar 

7-8 cups of flour

2 whole eggs

2 tsp. salt

Dissolve yeast in warm water with a teaspoon of sugar.  Add yeast, milk, sugar and enough flour to make a medium batter.  Beat thoroughly.  Let stand until light and foamy.  Add melted butter, eggs and salt.  Beat well.  

Add enough flour to form a soft dough.  Sprinkle a small amount of flour onto counter and let dough rest.  Meanwhile, grease a the mixing bowl attachment to a stand mixer.  Knead dough with dough hook until smooth and satiny.  Take the dough out of the bowl and regrease if needed.  Add the dough back to bowl.  Cover and let rise in a warm place until doubled (about 1 hr).  Punch down.  Turn out onto a floured board.  Divide into portions for shaping; let rest 10 minutes.  Shape dough into desired forms.  Place on greased baking sheets.  Let rise until doubled.  

Bake at 350 degrees for about 15 minutes or until golden brown.  Baste immediately with butter. 

roasted potatoes

2 large potatoes, scrubbed
3 tbsp ocanola oil
1 tbsp garlic salt or ranch dressing seasoning
Cracked pepper to taste (i do 6-8 turns of pepper)
4 tbsp Parmesan cheese, grated

Slice potatoes into very thin slices (1/4 inch). Toss potatoes with  oil, seasoning and pepper in a ziplock bag to coat.  Place in a single layer on a baking sheet lined with foil. Bake at 450 for 15 -20 minutes, until lightly brown.  Top with Parmesan cheese and bake an additional 5 minutes. 

spinach salad with warm bacon dressing

8 ounces baby spinach
8 pieces thick-sliced bacon
3 tablespoons red wine vinegar
1 teaspoon sugar
1/2 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper, to taste
4-6 large white mushrooms, sliced

3-4 tablespoons of pomegranate seeds (optional)
1 small red onion, very thinly sliced (optional)

Wash, drain and pat the spinach until thoroughly dry. Place into a large mixing bowl and set aside.

Fry the bacon and remove to a paper towel to drain, reserving 3 tablespoons of the rendered fat. Crumble the bacon and set aside.

Transfer the fat to a small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a small pinch each of kosher salt and black pepper.

Add the mushrooms, pomegranate and the sliced onion to the spinach and toss. Add the dressing and bacon and toss to combine. Serve immediately.

lasagna

makes enough for one 8x8 pan and a loaf pan (to give to a friend or to freeze) or one 9x13


for the meat sauce:

• 1 1/2 pounds lean ground beef
• 1 medium onion diced finely
• 1 large carrot, grated
• 2 cloves garlic, crushed
• 1 (28 ounce) can crushed tomatoes
• 2 (6 ounce) cans tomato paste
• 1/2 cup water
• 1 tablespoon white sugar
• 1 teaspoon Italian seasoning
• 1 tablespoon salt
• 1/4 teaspoon ground black pepper

for the cheese layer:

16 oz large curd full fat cottage cheese

2 eggs, beaten

1 tsp salt

1 cup grated parmesan cheese

for assembly:

5 slices provolone cheese

5 slices mozzarella cheese

1 box of no boil lasagna noodles (8-10 pasta sheets)

Put the ground beef, onion and carrot in a large pan and brown over medium-high heat.  Drain the fat and add the garlic.  Pour in the canned tomatoes, tomato paste and water.  Stir together and start breaking the tomatoes up a bit.  Add the salt, sugar, pepper and italian seasoning.  Let simmer for approximately 30 minutes.

In a small dish stir the cottage cheese, eggs, salt and parmesan cheese together.

Spray your pans with cooking spray and ladle in some of the meat sauce (enough to coat the bottom of the pans.  Top with a layer of lasagna noodles, break them so that they cover the whole bottom of the pan.  Top with the cottage cheese mixture, then the meat sauce and then top with the sliced cheese.  Repeat the layers until you are out of ingredients.  Make sure your last layer is sliced cheese.

Cover the pans with foil that you have sprayed with cooking spray.  Bake at 350 degrees for 25 minutes.  Remove the foil and bake for an additional 25 minutes.

 

Let the lasagna cool for 15 minutes before serving.

apple chips

2 large apples, cored
2 tbs sugar
1 tsp cinnamon
spray oil

heat oven to 200 degrees.  slice apples as thin as you can (about 1/8 in).  arrange slices on baking sheets lined with parchment paper or silicone mats.  spray with oil and sprinkle with the sugar and cinnamon.  bake for 2-3 hrs until crispy.  let cool completely before storing in an airtight container.  they should keep for about 3 days.

40 Clove Crock Pot Chicken

4 chicken breasts with skin on
salt and pepper, to taste
2 tablespoons olive oil
40 cloves of garlic, peeled but still whole (about 3 bulbs of garlic)
3/4 cup chicken stock
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 bay leaf
1 tablespoon butter

1. Spray the inside of your crock pot with non-stick spray. Rub the chicken generously with salt and pepper. Place in the crock pot.

2. Heat your olive oil in a small skillet and add the peeled, whole garlic.  Cook for 5-8 minutes over medium heat until the garlic is golden and fragrant.  Add the chicken stock and cook another 3-5 minutes over medium heat.

3. Pour the garlic and stock mixture over the chicken in the crock pot, and sprinkle the thyme and rosemary over everything. Add in the bay leaf. Turn the crock pot to low and cook for 3-4 hours.  When ready, remove the chicken and place on a separate platter, then cover with foil to retain its heat. Set aside.

4. Pour the juices from the pot through a mesh sieve into a pot, then press the garlic through the sieve to form a paste. Cook the gravy with a tablespoon of butter over medium-high heat until slightly thickened, about 5-8 minutes. Serve over the chicken with mashed potatoes.

crock pot roast

2-4 lb roast
1 lb of carrots, peeled and chopped into 2 in long sections (more carrots if you love carrots)
1 lb red potatoes, quartered
1-2 cans campbells french onion soup
2-4 cans beef broth or stock
garlic salt and pepper to taste

Place the carrots and potatoes in the bottom of the crockpot, then place the roast on top.  Season with garlic salt and pepper (I usually sprinkle the salt over the roast until it is covered with a very sparse layer of salt).  Then pour in the cans of soup and broth (you want the roast to be almost submerged).  If that isn't enough liquid you can use water as well.  Turn the crockpot on low and leave on for 8hrs or until you can shred the meat easily with a fork.

(i like to use the left over meat as the roast in french dip sandwiches or in burritos)

chocolate covered honeycomb

1/4 cup honey

1/2 cup light corn syrup

2 cups granulated sugar

1 generous tbsp baking soda

1/4 cup water

12 ounces dark chocolate

2 tbsp shortening

Preparation:

1. Prepare a rimmed baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

2. Combine the sugar, corn syrup, honey, and ¼ cup water in a large saucepan. You want to use a saucepan large enough so that the mixture can triple in size and still be safely contained. Stir the ingredients together until the sugar is completely moistened. Using a wet pastry brush, wipe the sides of the saucepan to remove any stray sugar crystals.

 3. Insert a candy thermometer and cook the mixture over medium-high heat, without stirring, until the temperature reaches 300 degrees.

 4. Once the candy is at the proper temperature, remove it from the heat and add the baking soda all at once. Immediately whisk the candy to incorporate the baking soda, and be careful—it will foam up a great deal!

5. As soon as the baking soda is incorporated, pour the candy carefully onto the prepared sheet.

 6. Allow it to cool and harden completely, then break it into small pieces. Honeycomb can be eaten as-is, or you can dip it in chocolate:

 7. Combine the chocolate and shortening in a microwave-safe bowl, and microwave it to melt the chocolate completely, stirring every minute. Note that the amount of chocolate required may vary depending on how thick you made your honeycomb and how many pieces you made.

 8. Using two forks, dip the individual pieces in chocolate so that they are completely covered, and replace them on the baking sheet. Repeat with remaining honeycomb and refrigerate until chocolate is set. Best enjoyed within 24 hours.

pistachio macarons

Pistachio Macaron Batter:

• 1 ¼ cups confectioner's sugar
• 4 oz pistachios
• ¼ cup plus 2 tbsps egg whites at room temperature
• pinch of salt
• ¼ cup sugar
• a few drops of green food coloring (optional)

Pistachio Filling:

• 1 1/2 oz pistachios
• 1 c confectioner's sugar
• 6 tbs softened butter
• 1/2 tsp vanilla extract

Preheat your oven to 350F. Line 2 baking sheets with parchment paper.
Process the pistachios with powdered sugar until you get fine pistachio flour. (I processed for 3 1-minute intervals mixing with a spatula between each.)
In a greaseless bowl, combine the egg whites with the pinch of salt. Beat on medium power until soft peaks start to form. Increase the speed, gradually beat in the sugar and continue to whip until stiff and firm peaks form, about 2 minutes. Sieve the pistachio flour and fold it into the egg whites in two batches, mixing with a spatula just until no streaks remain. This will seem to be a lot of pistachio flour for the amount of egg whites you have, but it will work out.  If you want your macarons more green add some food coloring.
Scrape the batter into a pastry bag with a round tip. Pipe 1" circles of macaron batter about 1" apart on parchment lined baking sheets. Rap the baking sheets firmly on the table to remove air bubbles. Let rest for about an hour until the macarons develop a skin. Bake for 10 minutes.
For the filling, process the pistachios and the confectioner's sugar just like you did for the macaron batter. Cream this with the softened butter until uniformly mixed.
Cool the macarons completely before you remove them from the parchment. Pair similar sized ones and glue them with some pistachio filling.

broccoli cheese soup

Ingredients

2 tablespoons butter

1 medium onion, chopped

2 garlic cloves, crushed

1/2 cup butter

 2 cups carrots, grated

1 lb broccoli, chopped

1/2 cup flour

1 quart half and half

1 quart chicken stock  
salt and pepper, to taste

 8 ounces grated sharp cheddar cheese

1/2 lb of bacon, crumbled (optional)

Directions

1. Saute onion in butter. When onions are golden, stir in garlic and cook for 3 more minutes. Set aside.
2. In another pan melt the 1/2 cup of butter and stir the butter and flour (make a roux) using a whisk over med. heat for 3-5 minutes. Stir constantly and slowly add the half-and-half. Add the chicken stock whisking all the time. Simmer for 20 minutes.
3. Add the broccoli, carrots and onions. Cook over low heat till veggies are tender for 20-25 minutes. Add salt and pepper.
4. Blend using an immersion blender.
5. When the soup is the consistency you like add the grated cheese and stir till well blended.
6. Top with crumbled bacon and extra cheddar if you would like.

shanghai noodles with steak and asparagus

1 lb of shanghai egg based noodles (you can even use angel hair pasta if you're desperate)\
2 lbs of steak (any cut will do, even flank steak)
1 bunch of asparagus cut into 1 1/2 in pieces
1/2 c sliced mushrooms
2 tbs minced garlic
2 tbs fresh grated ginger
1 tsp chili flakes (optional)
1/4 c soy sauce
1 c hoisin sauce
1/4 cup water
3 tbs butter
4 tbs canola oil
1/4 c orange juice
sesame seeds

directions:

Mix the hoisin, orange juice, soy sauce, ginger, garlic, chili flakes and 2 tbs of oil in a large ziplock bag.  Add the steak to the mixture and let marinate in the refrigerator for 2 hrs.

While the steaks are marinated blanch the asparagus until barely tender.  Cook the noodles according to package directions.  Drain the noodles and then spread the noodles out on a large plate and toss with 1 tbs oil.

Remove the meat from the fridge and cook in a hot pan for 5-7 minutes on each side.  Saute the mushrooms in the same pan and remove to a plate with the steak.  In the same pan pour in some of the marinade and let come to a boil to make it safe to eat.  Let boil until the sauce has reduced by half.  Add the butter and the noodles and toss to coat with the sauce.  Add the veggies and steak and toss.  Sprinkle sesame seeds on top and enjoy.

apple crumb crostata

• For The Apple Filling

  • 6 tablespoons unsalted butter
  • 3 pounds Granny Smith apples peeled, cored, and cut into 3/4-inch cubes
  • 1 1/2 teaspoons orange or lemon zest
  • 1/4 teaspoon coarse salt
  • 1/2 cup sugar

• For The Crumb Topping

  • 3/4 cup all-purpose flour
  • 1/4 cup packed dark-brown sugar
  • 1/4 cup granulated sugar
  • 1/2 teaspoon coarse salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 1 stick cold unsalted butter, cut into cubes

• For The Crust:

  • 2 1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 1/2 teaspoon coarse salt
  • 2 sticks, plus 1 tablespoon, cold unsalted butter, cut into small pieces
  • 4 large egg yolks
  • 3 tablespoons ice water
  • Directions

1. To make the crust, mix flour, sugar, salt, and butter on medium speed until mixture resembles coarse sand. Add the yolks; mix slightly. Add ice water. Mix until just combined. Form dough into disk; wrap in plastic. Chill for 1 hour or up to 3 days.
2. To make the filling, melt butter in a large pan on high heat. Add apples, zest and salt, stirring until coated. Sprinkle sugar, and saute, stirring, until sugar is dissolved, liquid has thickened, and apples are almost golden, about 5 minutes. Transfer to a baking sheet, and let cool to room temperature.
3. To make the crumb topping, combine flour, dark-brown sugar, granulated sugar, salt, cinnamon, allspice, and butter in a food processor, and pulse until mixture resembles coarse sand. Refrigerate until ready to use.
4. To assemble, flour a piece of parchment paper. Roll chilled dough into a 1/4-inch-thick, 14-inch circle on parchment (trim excess). Place dough and parchment on cookie sheet. Mound cooled apple mixture in center, leaving a 3-inch border. Sprinkle crumb mixture on top of apples. Fold edges of the dough on top of apples, overlapping and leaving about a 6-inch round opening. Refrigerate until dough is firm, about 30 minutes. Brush edge of crust with egg, and sprinkle with sugar. Bake until pastry is golden brown and apples are tender, about 40 to 50 minutes. Serve warm or at room temperature, with praline ice cream.

take-out fake-out: mimi's cafe carrot raisin bread

1 1/2 cups all-purpose flour
1 teaspoon cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup vegetable oil
1 cup plus 2 tablespoons granulated sugar
3 eggs
1/4 cup molasses
1/2 teaspoon vanilla extract
1 cup shredded carrot
1 cup raisins
3/4 cup chopped walnuts

1. Preheat oven to 350 degrees.

2. Combine flour, cinnamon, baking powder, baking soda, and salt in
a large mixing bowl.

3. In another bowl, combine oil, sugar, eggs, molasses, and vanilla
with an electric mixer. Add shredded carrot and mix. Add raisins
and walnuts and mix well by hand.

4. Pour flour mixture into the other ingredients and stir until
combined.

5. Pour batter into two ungreased 8-inch loaf pans. Bake for 60
minutes, or until done.

take-out fake-out: rocky mountain chocolate factory cookies and cream caramel apple

12 medium granny smith apples

12 popsicle sticks

for the caramel:

1/4 cup butter

1 cup light corn syrup

14 ounces Eagle Brand condensed milk

2 cups granulated sugar

1 tsp vanilla extract

for the cookies and cream coating:

1 package white melting chocolates

1 cup finely crushed oreo cookies

Directions:

Like a cookie sheet with a silicone mat or with a greased piece of foil.  Insert the sticks into the cleaned apples.

In a heavy bottomed sauce pain combine all of the ingredients for the caramel except the vanilla.  Heat over medium-low heat stirring constantly until the caramel reaches 235 degrees.  Remove from the heat and add the vanilla extract.  Set aside to cool and thicken slightly for a few minutes.

Then coat the apples in the caramel sauce and place on the prepared cookie sheet to set up.  While waiting melt the white chocolate candies.

Coat the apples in the white chocolate and immediately roll in the crushed oreos.  Let set up in the fridge for an hour or so and enjoy!

take-out fake-out: outback's loaded potato soup

• Red Skinned New Potatoes (6-8 depending on the size)
• 1 Onion, diced
• 1 qt chicken stock
• 2 cups water
• Salt to taste
• Pepper to taste
• 1 dash of basil
• 1 dash of sugar
• 2 sticks of butter
• 3/4 cup of flour
• 1 1/2 cups heavy cream

Garnish

• 4-6 pieces of cooked bacon, chopped
• Chopped chives or green onions
• 2 cups shredded cheddar

Directions

1. Boil the potatoes, set aside until cool enough to handle
2. In a large soup pot, melt the butter over a low to medium heat, being careful not to burn it.
3. Add the onion and cook until softened.
4. Add the flour and stir while it cooks for about 3 minutes.
5. Slowly add the chicken broth, water, salt, pepper, basil and sugar.
6. Bring to a boil, stirring often with a wire whisk.
7. Gradually add the heavy cream until you’ve reached the proper consistency.
8. Chop the potatoes into bite sized cubes and add to the soup.
9. Simmer until the potatoes are warmed through
10. Ladle the soup into individual bowls and garnish with chopped bacon, chives and cheese.

eggless carbonara

• 2-1/2 cups uncooked farfalle or any shaped pasta 
• 8 bacon strips, diced
• 3/4 cup half-and-half cream
• 1/3 cup butter, cubed
• 1 teaspoon minced garlic
• 1/2 teaspoon salt, optional
• 1/3 cup grated Parmesan cheese
• steamed broccoli or sauteed mushrooms (optional)

Directions

• Cook pasta according to package directions.
• Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. 
• Add the cream, butter, garlic and salt if desired to the skillet; cook and stir over medium heat until butter is melted. Drain pasta; add to cream mixture. Stir in the bacon, mushrooms and broccoli if using, and cheese; heat through. Remove from the heat. 

sour cream chicken enchiladas

• 2-1/2 cups Cooked, Shredded Chicken
• 2 cups Chicken Broth
• 3 Tablespoons Canola Oil
• 12-18 whole Corn Tortillas
• 1 whole Large Onion, Diced
• 3 whole 4 Oz Cans Whole Green Chilies, Diced
• 1/2 cup Heavy Cream
• 2 Tablespoons Butter
• 2 Tablespoons Flour
• 1 cup Sour Cream
• 2-1/2 cups Monterey Jack Cheese (i use a mixture of jack and cheddar), Grated
• Salt And Pepper, to taste
• Cilantro, Chopped

Preparation Instructions

Heat 2 tablespoons canola oil in a small skillet over medium-high heat. Fry tortillas for no longer than 20 seconds, just to soften (do not allow to become crisp.) Place tortillas on a large towel or stack of paper towels to drain.

Heat 1 tablespoon canola oil in separate skillet over medium heat. Add onions and saute for 1 minute, just to start the cooking process. Add chicken and half of the green chilies. Stir together. Add 1/2 cup chicken broth and stir. Add cream and stir, allowing mixture to bubble and get hot. Turn off heat and set aside.

In a separate large skillet, melt butter and sprinkle in flour. Whisk together and cook over medium heat for one minute. Pour in 1 1/2 cups chicken broth. Whisk together and cook for another minute or two. Stir in the other half of the chilies. Reduce heat, then stir in sour cream. Add 1 1/2 cups grated cheese and stir to melt. Add 1/2 teaspoon paprika. Check seasoning and add salt and pepper as needed.

To assemble, spoon chicken mixture on top of tortillas, one by one. Top with plenty of cheese and roll up. Place seam side down in a 9 x 13 casserole dish.

Pour cheese mixture all over the top of the tortillas. Top with extra cheese if you'd like, then bake at 350 degrees for 30 minutes. Sprinkle generously with chopped cilantro.