What's for Dinner Tuesday???

Okay..so I got a little ahead of myself here and I have no idea what's for dinner Monday. Maybe, pasta??? But I already know what I'll make for dinner Tuesday... I found this great recipe in the Ladies Home Journal for Honey Rosemary Chicken with Yukon potatoes a while back. And now that I purchased the honey specifically for this, I will make it Tuesday. I read the directions again today and you're supposed to use a slow cooker, so I'm going to thaw the chicken tomorrow and prepare for Tuesday.
Will post the results Tuesday and hopefully remember to take some photos!

Links...

I've been meaning to mention that all the recipes that I post that are not mine have links to the original web page that I got the recipe from to give credit to the original poster.

Just click on the Recipe title and it will take you the page i.e Cranberry Sauce, Fried Dough.

I don't want anyone to think that I'm posting these recipes as my own.

Thanks !!!!!

Have a Wonderful Night!!!!!!

Fried Dough

Another slow day... I decided to make some Fried Dough today. We normally order this from our favorite pizza joint "Old World Pizza" near Harlem/North Ave. in Elmwood Park. They have the best pizza around and other great things on the menu, including the fried dough.
I've been searching for a recipe for some time now and finally came upon this one. It seemed easy enough.. so why not try it?

Surprisingly, it came out really good except that I forgot to add the salt until I already had all the ingredients together and started to knead the dough.. OOoopps..... I sprinkled about 1/4 of a teaspoon on top and tried to blend it in to my best ability. I checked the recipe later and saw that it actually called for 1 1/2 teaspoon of salt.. oh well the damage was done.

I didn't really shape them into any sort of form.. First, I followed the direction but soon didn't really care anymore and just kind of made any shape.

I sprinkled the end result with powdered sugar instead of granulated sugar like the recipe states. I'm just used to eating with powdered sugar and I think they taste better that way.

Okay ... okay... on to the recipe.. ..

Fried Dough


Ingredients:

• 2 lb Flour; (4-5 cups) **** I used 4 cups and it was perfect****
  
• 1 1/2 ts Salt
• 1 tb Sugar
• 4 tb Shortening
• 2 c Warm water
• 1 pk Yeast

Instructions:
Dissolve the yeast in warm water. Add remaining ingredients and knead a bit. Let rise about one hour. Pinch off a piece about the size of an egg and make a hole in the middle. Fry in 1-2 inches of oil. Drain on paper towels. Shake in a brown bag with granulated sugar.

HOMEMADE WHIPPED CREAM

I completely forgot to post the recipe for the homemade whipped cream to go along with the pies.
So.. here it goes.. it's very simple and the outcome is great!

Enjoy !!!

Homemade Whipped Cream

Ingredients:

• 1 cup of heavy whipping cream or whipping cream
  
• 2 tablespoons of sugar
• 1/2 teaspoon of vanilla extract

Directions:

1. Chill the mixing bowl and the beaters of an electric mixer.

2. In the chilled bowl beat the whipping cream, sugar, and vanilla with an electric mixer on medium speed until soft peaks form.

Roasted Garlic Cream Cheese

I had a brick of cream cheese left over since I didn't use it all up in my other recipes. I needed some cream cheese for the delicious bagels, but wanted a little flavor. So, I decided to try out a new "creation" and actually made up this recipe. Yum... it was delicious, if I may say so myself. ;o) I used the George Foreman grill to roast the garlic cloves.

Ingredients :

• 1 package of brick cream cheese (plain)

• about 6 cloves of garlic peeled (you can use more or less to your own taste)
  

• 1 tablespoon of olive oil

• 1/2 teaspoon of italian seasoning

Directions:
1. Let the cream cheese soften for about a half hour in a bowl.
Meanwhile, peel the garlic cloves and place on the pre-heated George Foreman grill.

2.Coat the garlic cloves with the oil and roast until tender.

3. Once the garlic is done mash it up with a fork and add to the cream cheese.

4. Sprinkle the Italian seasoning over and blend everything for about 2 -3 minutes with a hand mixer.

HOMEMADE BAGELS

I also attempted to make homemade bagels ,but I made my "holes" too large in the beginning and they didn't turn out as I would have liked them to. But the taste was outstanding and I'm addicted to the bagels now. Check out the bakers website for great pictures of this recipe...

Here is the recipe "borrowed " from Baking Bites


Homemade Bagels
1 tbsp active dry yeast
1 tbsp sugar
1 3/4 cups water, warm (100-110F)
4 cups bread flour (not all purpose)
1 tbsp salt
1 egg, for egg wash

In a large bowl (or the bowl of a stand mixer) combine yeast, sugar and water. Let stand for 5 minutes, then stir in flour and salt. Mix dough thoroughly until it comes together in a large ball, pulling away from the sides of the bowl. Add an additional tablespoon of flour or water, if needed.
If kneading by hand, turn dough out onto a lightly floured surface and knead until very smooth and elastic, about 10 minutes. If using a stand mixer, knead dough with the dough hook until elastic, about 8 minutes on a low speed. Place dough in a lightly greased bowl, cover with plastic wrap and let rise for 1 hour, or until doubled in size.

Bring a large pot of water to a gentle boil and preheat the oven to 400F.

When dough has risen, turn the dough out onto a very lightly floured surface and divide into 12 equal pieces (first quarters, then thirds). Shape each piece into a tight ball as illustrated below, pinching the corners together at the bottom of the piece of dough. When all the balls are shaped, let the dough rest for 30 minutes covered with a clean dish towel.

Once dough balls have rested, the bagel shape can be formed. Using your fingers, poke a hole through the center of each dough ball. Stretch out the dough into a ring with your fingers and be sure to make the hole a little larger than you want the finished bagel to have, as it will shrink slightly while the bagel is expanding during the baking process. Let bagels rest for about 10 minutes.

Working four at a time, drop the bagels carefully into the boiling water. Boil for 2 minutes on the first side, then flip and boil for an additional minute. Using a slotted spoon or strainer, transfer bagels to a clean towel to drain for a moment, then place on a parchment-lined baking sheet. Repeat process with remaining bagels.
Brush boiled bagels with lightly beaten egg (a pastry or bbq brush is a good tool for this) and bake for 20-24 minutes, until golden brown.
Cool completely on a wire rack.
Slice and toast to serve.

Makes 12 bagels.

PRETZELS ???

Friday.. the day after Thanksgiving was rather boring and I found myself in a baking mood. We still had all the leftovers from the day before, but wanted to be doing something.

So, I was just searching the internet or was it the different blog on here. I can't quite remember how I came upon this website, but found a great recipe for Pretzels? Well .. the name of the recipe is Pretzels, but they came out more like bread sticks. No complaints though..they were still delicious and the first batch went so quick, I had to make another one.
On the first try, I made "Pretzel sticks" and they tasted great, but I figured they would taste better if made into bread sticks. So, on the second batch I made them a little thicker and wider. They were delicious. I didn't use any salt on the "bread sticks/pretzels" . I just brushed on the butter and sprinkled some onion powder/garlic powder/and Parmesan cheese.. MMMmmmm.... the cheese really made them even more delicious. The second batch is almost all gone too and it's only been a day since I baked them. I didn't shape them into pretzel shape either time and I think I got more than 15 of them on the second batch.. but don't really remember.

Now on to the recipe....



PRETZELS?/BREAD STICKS?

For the dough:

• 2-1/2 cups all-purpose flour
• 1/2 tsp. salt
• 1 tsp. sugar
• 1 package (2-1/4 tsp.) instant yeast
• 1 cup warm water (you may need a little more)

For the pretzel topping:

• 1/2 cup warm water
• 1 tsp. sugar
• 3 tbsp. unsalted butter, melted
• whatever toppings you like …

1. Combine all the dough ingredients in a large bowl with your hands. Work the ingredients together until you can form a ball. If the dough is very dry, add a bit more warm water until it comes together. The dough will look messy, but don’t worry about it.
2. Turn the dough out onto a floured surface and begin kneading by pushing the dough away with the heel of your hand, and then folding it back in onto itself. Push the dough away again and then fold back in. Continue this motion, working the dough until it’s smooth. This should take anywhere from 8 to 10 minutes. (Alternatively, you can knead the dough in a mixer with your dough hook for 5 to 6 minutes).
3. Once the dough is done, sprinkle some flour on the dough and put it in a large, oiled bowl. Cover loosely with plastic wrap and let the dough rest for 30 minutes to an hour. It will rise considerably.
4. Preheat the oven to 500 degrees F. and line two baking sheets with parchment paper. 450 degrees F worked for me and I used one baking sheet.
   
5. Dissolve the sugar in the warm water and set aside.
6. Divide your dough into 8 equal pieces. Roll each piece out into a long rope that’s roughly 24 inches in length. (Don’t make it too long or your pretzels will be too thin.) I just cut slices off the dough ball and made each stick about 4 inches long I also skipped the neXt two steps because I went with sticks
7. Taking hold of the ends of the rope, cross the rope over itself to form a circle with about 4 to 5 inches on each end that are sticking out. Twist the ends over themselves and secure each end on either side of the pretzel.
8. Carefully dip the pretzel in the water and then place on a parchment-lined baking sheet. Repeat with the other pieces of dough.
9. Sprinkle the pretzels with the kosher salt and let them rest for about 15 minutes. I
10. Put the pretzels in the oven for 6 minutes, then rotate the trays and bake for an additional 6 minutes. Keep an eye on the pretzels so that they don’t burn.
11. Remove the pretzels from the oven and immediately brush them with the butter. Keep brushing them with butter until you’ve used it all.
12. Add your toppings

Another one of my husband favorites atThanksgiving. I decided that this year I'd try a new recipe for the Cranberry Sauce instead of the just plain water and sugar recipe.
I must say that this recipe turned out great and everyone in my family loved it. The orange juice really made this sauce.

Once again I "borrowed" this recipe from allrecipe.com

Cranberry Sauce

SUBMITTED BY: Toni

INGREDIENTS

• 1 cup white sugar
• 1 cup orange juice
• 1 (12 ounce) package fresh cranberries

DIRECTIONS

1. In a medium saucepan over medium heat, dissolve the sugar in the orange juice. Stir in the cranberries, and cook until they start to pop (about 10 minutes). Remove from heat, and transfer to a bowl. Cranberry sauce will thicken as it cools.

THANKSGIVING!!!!!!!!

YUM!! LOVE THANKSGIVING...

This year I decided to bake my own desserts. I started baking Wednesday night to keep the oven free for the good 'ol turkey Thursday.
I usually find my favorite recipes on allrecipes.com
I love that they give reviews and tips from other posters on how to improve the recipe.

First I started with a Pumpkin Pie...I am not a big fan of Pumpkin anything, but my wonderful husband loves it and I wanted to make something for him too.
Here is the recipe that I found on the allrecipe.com
It turned out great and even I enjoyed a slice. At first when I read the ingredients, it seemed like a lot of work, but it turned out to be quite easy.
Then I made an Apple Pie which is both delicious and easy to make

And then on Thursday Morning, I made Individual Mini-Cheesecakes, which also turned out great.

I used a recipe from Better Homes and Gardens ("New Cook Book") Page: 416 for the Pastry-Single Crust Pie. It was easy and quick to make.

Here is the Recipe : Pastry for Single-Crust Pie

1 1/4 cups all-purpose flour

1/4 teaspoon salt

1/3 cup shortening

4-5 tablespoons cold water

1. In a medium bowl stir together flour and salt. Using a pastry blender, cut the shortening until pieces are pea-sized. *** I used a whisk since I don't have a pastry blender and it didn't take much time at all ****

2. Sprinkle 1 tablespoon of the water over part of the flour mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening flour mixture, using 1 tablespoon of the water at a time, until all the flour mixture is moistened. Form dough into a ball. ***I used about 4 1/2 tablespoons of water**

3. On a lightly floured surface, use your hand to slightly flatten dough. Roll dough from center to edges into a circle about 12 inches in diameter.

4. Trim pastry to 1/2 inch beyond the edges of the pie plate. Fold under extra pastry.

Now on to the recipe for the pie.

Old Fashioned Paradise Pumpkin Pie

"This triple-decker pie has a cheesecake layer on the bottom, pumpkin custard in the middle, and a pecan streusel layer on top. Paradise!" SUBMITTED BY: Holly

INGREDIENTS

• 1 (9 inch) pie shell
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup white sugar
• 1/2 teaspoon vanilla extract
• 1 egg, beaten
• 1 1/4 cups pumpkin puree
• 1 cup evaporated milk
• 2 eggs, beaten
• 1/4 cup packed brown sugar
• 1/4 cup white sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 2 tablespoons all-purpose flour
• 2 tablespoons brown sugar
• 2 tablespoons butter, softened
• 1/2 cup chopped pecans

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. To Make Cheesecake Layer: In a medium mixing bowl, beat cream cheese until smooth. Beat in 1/4 cup sugar, then add vanilla extract and 1 egg. Beat mixture until light and smooth. Chill mixture for 30 minutes, then spread into pastry shell.
3. To Make Pumpkin Layer: In a large bowl, combine pumpkin puree, evaporated milk, 2 eggs, 1/4 cup brown sugar, 1/4 cup white sugar, cinnamon, nutmeg, and salt. Mix until all ingredients are thoroughly combined.
4. Pour pumpkin mixture over cream cheese layer. Cover edges of crust with aluminum foil.
5. Bake in preheated oven for 25 minutes. Remove foil from edges and bake an additional 25 minutes.
6. To Make Pecan Streusel Layer: While pie is in oven, combine flour and 2 tablespoons brown sugar in a small bowl. Mix well, then add softened butter or margarine and stir until ingredients are combined. Mix in pecans.
7. After pie has been in oven for 50 minutes, remove and sprinkle pecan streusel evenly over top. Bake for an additional 10 to 15 minutes, until a toothpick inserted in center comes out clean.

**** This is the first time I've made this pie and I've found that the pumpkin layer had way too much puree. I threw out part of the mixture, because it was way too much and would spill over the sides of the pan. ******

Grandma Ople's Apple Pie

"This was my grandmother's apple pie recipe. I have never seen another one quite like it. It will always be my favorite, and I hope it becomes one of your favorites as well!"
SUBMITTED BY: Rebecca Clyma

INGREDIENTS

• 1 recipe pastry for a 9 inch double crust pie
• 1/2 cup unsalted butter
• 3 tablespoons all-purpose flour
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 1/4 cup water
• 8 Granny Smith apples - peeled, cored and sliced

DIRECTIONS

1. Melt butter in a sauce pan. Stir in flour to form a paste. Add white sugar, brown sugar and water; bring to a boil. Reduce temperature, and simmer 5 minutes.
2. Meanwhile, place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work of crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
3. Bake 15 minutes at 425 degrees F (220 degrees C). Reduce the temperature to 350 degrees F (175 degrees C), and continue baking for 35 to 45 minutes.

*** I used the same recipe for the pastry pie just doubled to make the lattice top. This apple pie is awesome! You can use any apples. I've made it twice before and it was delicious ! ****

Mini Cheesecakes

SUBMITTED BY: Janice Reesman

INGREDIENTS

• 1 (12 ounce) package vanilla wafers
• 2 (8 ounce) packages cream cheese
• 3/4 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 (21 ounce) can cherry pie filling

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Line miniature muffin tins (tassie pans) with miniature paper liners.
2. Crush the vanilla wafers, and place 1/2 teaspoon of the crushed vanilla wafers into each paper cup.
3. In a mixing bowl, beat cream cheese, sugar, eggs and vanilla until light and fluffy. Fill each miniature muffin liner with this mixture, almost to the top.
4. Bake for 15 minutes. Cool. Top with a teaspoonful of cherry pie filling.

***I used strawberry pie filling and you can pretty much use anything that you might want on your cheesecake. And I used 3 packages of cream cheese, instead of two. They turned out delicious. I got about 36 mini cheesecakes from this recipe***

It's Been A While.........

So, I've been slacking off lately and have not updated since.

It's not that I've been busy, I think laziness took over me. Once the weekend rolls around, I get in a lazy mood and can't seem to get myself out of it. Maybe it's the weather change and winter right around the corner. Not getting enough sunlight????? Who knows.. but I've still managed to get around to baking and cooking.

I'll try to update more often now... hopefully ;o)

What's for dinner tonight?

So... I took the chicken breast to defrost today, but have no idea how to prepare it. I looked up some recipes that sound good.. but not sure if I have all the ingredients at home. I found a recipe for Oven Friend Chicken on allrecipes.com and might try that one out. I think I might have a recipe at home for a lemon/pepper chicken with potatoes and home made Cesar salad.
Will update later ...

Chicken Parmesan

This recipe takes longer than your usual chicken, but the results are delicious. I usually don't measure my ingredients, since I made up this recipe, so you may want to add more or less of the oil and bread crumbs. Enjoy this dish with garlic mashed potatoes and garden salad. 6 pieces of chicken breast

1 onion

3 tablespoons of extra virgin olive oil

1 cup of bread crumbs

salt

pepper

1 package mozzarella cheese

1/2 jar favorite spaghetti sauce

2 Eggs

1/2 cup of flour

Grated Parmesan Cheese (optional)

1. Clean and cut of fat from the chicken breast. If the pieces are too thick either cut in half or pound down to your liking.
2. Season the chicken with salt and pepper.
3. Place each chicken in the flour, then egg, then the bread crumbs.
4. Heat oil, lard, butter, or whatever you use to cook chicken on stove. Place the chicken in a skillet and fry until golden brown.
5. While the chicken is cooking, slice the onion and place in a 9x13 oven dish with the remaining extra virgin olive oil.
6. Once the chicken is fried, place each piece in the oven dish.
7. Spoon spaghetti sauce over each piece. Use as much or as little as you like.
8. Cover the dish with aluminum foil and place in a preheated (350F) oven for about 30 minutes.
9. Uncover the dish and place thinly sliced mozzarella pieces on the chicken and cook for another 5-10 minutes or until the cheese is melted.
10. Take the chicken out and place the onion on top. You can top the chicken with grated Parmesan cheese.

Easy Crab Salad

I got this recipe from my mother-in-law and I've never had any complaints when I made it for family and friends. You can add more or less of any of the ingredients. Enjoy!! 1 package of elbow noodles

1 package of imitation crab meat

4 stalks of celery

1 onion

1/2 cup of mayo

pepper to taste

1. Boil noodles with chopped onion. Follow directions on package
2. Cut crab meat and celery into small pieces
3. Let the noodles cool, then mix with crab meat, celery, the onion, pepper and mayo.
4. Chill in the fridge for about a 1/2 hour.
5. Serve Cold