Rhubarb Cake

This is another one of my favorites growing up.

1/2 c marg

1-1/2 c sugar

1 egg

1 c soured milk

2-1/2 c flour

1 t soda

1 t salt

1 t vanilla

3 c rhubarb

3/4 c Br sugar to sprinkle on top before baking

Mix all ingredients together and pour into greased 9x13 pan.   Before baking, sprinkle 3/4 c br sugar on top.
Bake at 350 for about 30-40 minutes. Cake is done when knife comes out clean. 

While baking, boil together:

1/2 c marg

1 c sugar

1 t vanilla

1/2 c Evaporated milk (or 1/2 c milk +1/4 c powdered milk or creamer)

Cool and pour over cake after it's done baking.

It's best fresh!

Caramel Crispy Chex® Mix

(I usually Omit the M&M's)

1- 17 oz box Chex cereal
1 1/2 packed brown sugar

1 1/2 cup margarine

1/3 cup corn sypur

2 t vanilla
1/4 t baking soda

1 cup Nuts or M&M's (Optional, i usually omit this)

Melt Butter in pan and add brown sugar and syrup.  Bring to a boil.  Boil 3 minutes.  Remove from heat, add vanilla and baking soda. Pour over cereal. Mix and microwave 1 minute.  Mix and microwave an additional minutes.  Mix and spread on wax paper to cool.  Store in air tight container.

Microwave Instructions:

In large microwavable bowl, place cereals. In large microwavable measuring cup, microwave brown sugar, butter and corn syrup uncovered on High about 2 minutes, stirring after 1 minute, until melted and smooth. Stir in vanilla. Pour over cereal, stirring until evenly coated. Microwave uncovered on High 5 to 6 minutes, stirring and scraping bowl after every minute, just until cereal begins to brown. Cool 5 minutes; stir in candies if desired. Spread on waxed paper to cool; break into bite-size pieces. Store in airtight container.

Stromboli

Ingredients:

I pkg of Mozzarella Cheese (Per stromboli you make)

Pizza toppings (Pepperoni, red pepper, sausage, and fresh basil is what I use)

1 c pizza/spaghetti sauce for dipping if desired.  *Do not put it in the stromboli*

Herb Butter

1 stick margarine

1 t garlic powder

1 t chives (I just use italian seasoning instead of the individual herbs)

1/2/t oregano

3 T parm cheese

Pizza Dough

1 Loaf:

1 1/8 t yeast

3/4 c warm water

1 3/4 c flour (add a little more if dough is sticky)

2/3 t salt

Italian seasoning (Optional)

2 Loaves:

2 1/4 t yeast

1 1/8 c warm water

2 3/4 c flour

2 t salt

Italian Seasoning

Preheat oven to *Warm* (Turn it off after it heats up) Add yeast to 1/4 c warm water.  Let sit until starts to bubble.  Mix together dry ingredients and  once yeast mixture is ready add it and the rest of the water to the dry ingredients and mix/knead until dough forms soft round ball.  Add more flour if it is too sticky.  I just through everything into my kitchen aid and mix it until it comes together.  

Brush an oven safe bowl with oil and place dough in bowl.  Roll dough around so all sides are covered with dough.  MAKE SURE THE OVEN IS OFF once it gets warm.  Cover bowl with plastic wrap and place in warm oven. Let sit in the oven for 15-20 minutes, or until it doubles in size.  

Whiles dough is rising, Melt butter and mix in seasonings and parm cheese.  

Punch dough down and roll out into a rectangle or oval.  Down the center, spread some of the herb butter on the dough.  Place half the toppings down the center.  Cover with 1/2 bag of cheese. top with remaining pizza toppings and  then top with remaining cheese.  Cut slits in the dough up to where the toppings start and braid as shown below.

Transfer onto a jelly roll pan.  Using a pastry brush, brush the remaining herb butter on the braided dough to cover the whole top of the stromboli.  Bake at 375 for 25-30 minutes, or until golden brown.  

Chicken Parmesan Casserole

Another HOME RUN brought to you by This Blog.

Ingredients

• uncooked chicken breasts (however many you want/need)
• Slightly cooked pasta of your choice, about 1 cup for 8x8, 2 cups for 9x13)
• olive oil (just one dollop)
• minced garlic (a smattering…a little more than a smattering if you really like garlic)
• red pepper flakes (leave these out if you don’t like any heat)
• marinara sauce (probably won’t need more than one jar unless you are a marinara fiend)
• Parmesan cheese
• mozzarella cheese (you will need twice as much mozzarella as Parmesan)
• croutons (we used Italian-seasoned)

The original recipe doesn't call for pasta, but I loved the addition! Boil the pasta for about half the time as directed on the package.  They should be very chewy still and they will finish cooking in the oven.  Othewise it will get mushy if you cook it all the way first.   While the pasta is cooking, drizzle oil, and sprinkle garlic and pepper flakes on bottom of the casserole dish of your choice (adjust the ingredients to the size you choose)., and cube the chicken and place uncooked into dish.  Once the pasta is cooked, add it to the chicken and cover with desired amount of marinara sauce.  I used half a jar for 8x8 and whole jar for 9x13.  Mix together 2 cups Mozzerella cheese and desired amount of parm cheese.  Using half of the cheese mixture, cover the chicken marinara.  Then top the cheese with croutons and then cover those with the remaining cheese.  Bake at 350 for 30 min. Enjoy!!

Lasagna Soup (Yum!)

Another recipe winner!  We tried this tonight because we thought it looked good, and we were right.  It looks good, and tastes even better!  I would definitely recommend you try this soon!
This recipe is from A Farm Girl's Dabbles

Ingredients 

(I used some alternative ingredients so I wouldn't have to run to the store, it was still amazing. I included my notes for your reference)

for the soup:
• 2 tsp. olive oil
• 1-1/2 lbs. Italian sausage
• 3 c. chopped onions 
• 4 garlic cloves, minced (I used garlic powder)
• 2 tsp. dried oregano
• 1/2 tsp. crushed red pepper flakes (I omitted this)
• 2 T. tomato paste (I actually used a small can of tomato sauce and cooked it down a little)
• 1 28-oz. can fire roasted diced tomatoes (I used Hy-Vee's petite diced tomatoes in Garlic and olive oil)
• 2 bay leaves (I omitted this)
• 6 c. chicken stock (I used water and bouillon)
• 8 oz. mafalda or fusilli pasta (I used bow tie)
• 1/2 c. finely chopped fresh basil leaves 
• salt and freshly ground black pepper, to taste
for the cheesy yum:
• 8 oz. ricotta
• 1/2 c. grated Parmesan cheese
• 1/4 tsp. salt
• pinch of freshly ground pepper
additional cheesy yum:
• 2 c. shredded mozzarella cheese

Preparation

Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite sized pieces, and brown for about 5 minutes. Add onions and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes. Cook for 1 minute. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.

Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Add uncooked pasta and cook until al dente. Do not over cook or let soup simmer for a long period of time at this point, as the pasta will get mushy and absorb all the soup broth. You may even want to consider cooking the noodles separately, and then adding some to individual bowls before ladling the soup over them. This would be an especially smart move if you are anticipating any leftovers. Right before serving, stir in the basil and season to taste with salt and freshly ground black pepper.

While the pasta is cooking, prepare the cheesy yum. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.

To serve, place a dollop of the cheesy yum in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.

EASY and Delicious! Crock Pot Tortellini (Or you can make on the stove)

\Adapted from Little Fellows

Ingredients:
1 (19oz) bag of frozen cheese tortellini (This is good, but rich.  I might just use bow tie pasta next time!)
1 small bag of fresh spinach (Optional)
1 (14.5 oz) can of petite diced tomatoes, drained (I used a variety with onions, you can use what you like best)
1 block (8 oz) of cream cheese or neufchatel (less fat)
1 lb. of ground sausage or chicken/turkey sausage (I omitted this too)
2 cups of chicken broth  (Or I used water and bouillon)

Brown the sausage and put all ingredients in crockpot,
chunking up the cream cheese.
Cook on low for 4-6 hrs. or mix together and cook on the stove until heated through and cream cheese has melted and mixed.  

Dutch Oven Bread

If you have a dutch oven, you should definitely try this. I did and it's amazing! If you don't have a dutch oven, you can use anything with a lid that can handle a 450 degree oven. A casserole dish with glass lid would work, but I've never tried it so I don't know if it would be the same.

This recipe and pictures came from Simply So Good

I must begin by saying where the recipe originated, if in fact it originated anywhere...really.  I think bread has been baked for centuries using flour, salt, water, and yeast or other form of leavening.  As far as I know the recipe for "No-Knead" bread dough was printed in the New York times.  I don't know what month, day, or year.  The originator is Jim Lahey of Sullivan Street Bakery.  That's all I know.  I found the recipe in a booklet using enamel cast iron pots.  At the time I posted the recipe I had no Jim Lahey even existed or I would have definitely given the man full credit for this wonderful bread and idea.  That said....

Remember before beginning to create, that this bread is highly forgiving.  Don't stress over the fact that you haven't proofed the yeast or that you're not giving the dough a second rising time.  It's super duper sticky and will stick to your hands, feet and hair or anything else it comes in contact with.  Play with the recipe for your location.  Altitudes differ and that can affect the bread.  This recipe is not your ordinary bread recipe.  Just chill and follow the instructions

Breathe.  

You do NOT have to have an enamel covered cast iron pot. You can use anything with a lid that can take the heat.  I use a 5.5 quart cast iron pot.  My oval pots are about 7 quarts.

You DO NOT need to oil the pot. At least not in a enamel covered cast iron or regular cast iron pot.  I have never had problems with the bread sticking.

In a large mixing bowl add 3 cups white unbleached flour.

To the flour add 1 3/4 teaspoon salt (I use kosher I like it) and 1/2 teaspoon rapid rise or instant yeast.  

Note:  Regular active yeast can be used in place of the instant or rapid rise yeast.  It will need to be activated in 1/4 cup warm water.  Stir and let sit for 5-10 minutes.  However, most of the comments I have received state that the rapid raise works the best.  You choose.

Whisk the flour, salt and yeast together.

Add 1 1/2 cups water. Mix in the water.  

That's it!  The dough will look like a shaggy mess.  That's ok. 

Cover the bowl with plastic wrap and let it set for 12 - 18 hours on the counter top.  DO NOT REFRIGERATE.  This is NOT optional.  It takes that much time to proof the dough.  The reason why you need a large bowl, is because the dough will start to rise.

After 12 hours the dough will look like this.  It's pretty sticky, but that's ok it's supposed to be.

Preheat your oven to 450 degrees.  As soon as it has heated to 450 degrees place your pot with the lid in the oven and pre-heat the pot for 30 minutes.

Right after you put the pan in the oven to preheat, dump the dough out onto a HEAVILY floured surface.  I love my pastry cloth.  Use it for everything.

Now, please disregard that this dough has stuff in it.  I'll get to that later.  I just forgot to take a picture of the plain version.  This dough has also been doubled so it's twice the size of a single batch.  After you dump the dough on to a floured surface shape it into a round ball.   This will rest for 30 minutes while the pan is heating.

After you shape the dough cover it with the plastic wrap that was over the bowl.  Yes, I know I have two loaves of bread.  It's because I doubled the recipe.  You can do that.

Remove the pot from the oven and carefully pick up the ball of dough and drop it into the pot.  You may want to flour your hands, because the dough is going to stick like crazy.  Remember the pan is now 450 degrees hot!  Be careful.  Put the lid on the pot and return it to the oven for 30 minutes.

I am baking two loaves at once.  Please notice how used my Le Creuset pots are.  Everything is my kitchen is heavily used.  If you have any advice as to how I can clean my babies, please let me know. 

Close the oven door and bake for 30 minutes.  Wait until you see the next picture.  This will blow you away!

Holy cow!  Can you believe how gorgeous that is.  When you put the dough into the pan, it looks like a shaggy mess and when you take of the lid, you have a masterpiece.  Remove the lid from the pot and continue to bake for another 15 minutes. 

This is the finished product.  Remove from the oven and carefully remove bread from the pot.  Remember the pot is HOT.  I use a couple of hot pads and carefully pull out the bread.

Place the bread on a cooling rack until completely cooled.  That's it!  

You can try different variations of this recipe by adding whatever you think would be good.  I add cheddar cheese, or different herbs like rosemary or italian seasonings.  You can also visit the blog link above to see some of the variations she tried.  They are a little fancy for my taste but you might enjoy them!

Caramel Apple Cheesecake Bars

Caramel Apple Cheesecake Bars

Ingredients

Crust:
• 2 cups all-purpose flour
• 1/2 cup firmly packed brown sugar
• 1 cup (2 sticks) butter, softened
Cheesecake Filling:
• 3 (8-ounce) packages cream cheese, softened
• 3/4 cup sugar, plus 2 tablespoons, divided
• 3 large eggs
• 1 1/2 teaspoons vanilla extract
Apples:
• 3 Granny Smith apples, peeled, cored and finely chopped
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
Streusel Topping:
• 1 cup firmly packed brown sugar
• 1 cup all-purpose flour
• 1/2 cup quick cooking oats
• 1/2 cup (1 stick) butter, softened
Drizzle:
• 1/2 cup caramel topping for drizzling after baked

Instructions

1. Preheat oven to 350 degrees F.
2. In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender (or 2 forks) until mixture is crumbly. Press evenly into a 9x13 baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.
3. In a large bowl, beat cream cheese with 3/4 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.
4. In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture.
5. For the streusel topping: In a small bowl, combine all ingredients. I like to really combine it by using my clean hands to thoroughly combine the butter into the mixture.
6. Sprinkle Streusel topping over apples. Bake 40-45 minutes, or until filling is set. Drizzle with caramel topping and let cool. Serve cold and enjoy! Make 16 servings.

Read more at http://www.the-girl-who-ate-everything.com/2010/09/caramel-apple-cheesecake-bars.html#qJp5zP1KCs80z4fT.99

Chicken Tortilla Soup

Chicken Tortilla Soup:
1 large onion
2 cloves garlic
1/2 med green pepper
2 T oil
15 oz tomato puree (I use the chili ready tomatoes)
4 c chicken broth (or I substitute water and bouillon)
1 T Jalepenos (I usually omit this because I never have them on hand)
1 t worcherstershire sauce
1 t sugar
1/2 t salt
1 t chili pwdr
1/4 t pepper
1/4 c flour
1 lb chicken (cooked and cubed)
1 c milk
1/4 c sour cream
8 oz Velveeta
3-4 tortillas

1. Saute onion, garlic, gr pepper and oil.

2. Add tomato, chicken broth, jalepenos, worchestershire sauce, sugar, chicken, and other seasonings.  Bring to a boil. 

3. While soup is cooking, but tortillas into small bite size strips and lay on a cookie sheet. Bake for 10 minutes on 350, or until they start to brown and are crispy.  Once finished, put them in a bowl and set them aside. 

4. Mix flour and milk well and slowly add to soup. Stir frequently to avoid scorching.

5. Slowly add the Velveeta. Continue stirring. Once cheese is melted, add sour cream and serve immediately 

with tortilla pieces used as topping for individual servings.

Soft Pretzels

1 pkg yeast

1-1/3 c warm water (105-115 degrees)

1 T sugar

1/2 t salt

3-1/2 to 4 c flour

1 egg

1 T water

2 T course salt

1. Preheat over to 425. Grease 2 large baking sheets. In large bowl, sprinkle yeast over warm water. Stir until blended and yeast is dissolved.  Water temp should be between 105 and 115. Gradually stir in sugar, salt, and enough flour to form a soft sticky dough.

2. Turn dough onto a well-floured surface and knead 5-7 minutes, until dough is smooth and elastic.  Dough should not stick to hands or surface.

3.  Cut dough in half, then cut each half into 6 equal pieces. With floured hands, roll one piece of dough back and fourth between hands until you form a rope. Place rope on baking sheet and cross the left side of the rope over to the middle of the rope, creating a loop.  Then fold the right side of rope over the first loop to form a pretzel.

4.  Continue with remaining dough pieces, placing pretzels 3 inches apart on baking sheet . Enlarge holes in pretzels by inserting thumb and index finger into holes. This will prevent them from completely closing during baking.  In small bowl, mix together egg and water.  Brush on pretzels.  Sprinkle with salt.  Bake 15-20 minutes or until golden brown.  Serve warm!

I made these in High School, so they are pretty easy!

Spinach Artichoke Dip

1 can (14 oz) artichoke hearts, drained, finely chopped
1 pkg (10 oz) frozen spinach, thawed, drained
3/4 c grated parmesan cheese
3/4 c mayo (NOT miracle whip)
1/2 c mozzarella cheese
1/2 t garlic powder

Mix all ingredients until well blended.  Bake in 9 inch pie plate or shallow baking dish for 20 min at 350.

Cheeseburger Chowder (or Taco Soup)

1 pound ground beef, browned and drained
2 cups cubed potatoes
1/2 c chopped celery
1/4 c chopped onions
2 T chopped gr peppers
1 T beef bouillon
2 and 1/2 c milk
3 T flour
1 c shredded cheddar cheese or velveeta
2 T taco seasoning (optional)

Place vegetables into soup pan along with bouillon. Boil until vegetables are Very tender.  Add ground beef.  In separate bowl, mix together milk and flour.  Add to soup and cook until thickens.  Add cheese and stir until melted.  If desired, add taco seasoning.

Sausage Cheese Balls

3 cups bisquick mix
1 lb bulk pork sausage
4 cups shredded cheddar cheese
1/2 c grated parmesan cheese
1/2 c milk
1/4 t rosemary
1/4 t parsley flakes
1/2 t garlic powder

Barbecue sause for dipping if desired

1.  Heat oven to 350. LIghtly grease bottom and sides of 15x10x1 inch pan
2. Stir together all ingredients except sauce, using hands or spoon. Shape mixture into 1" balls.  Place in pan.
3. Bake 20-25 minutes or until brown.  Immediately remove from pan.  Serve warm with sauce for dipping.

Tater Tot Casserole

2 pounds ground beef
1 can mushroom soup (or make your own with this recipe)
2 cups of frozen veggies (I like carrots and peas) you can also use canned veggies
1 bag tater tots

Mix together beef, mushroom soup, and veggies.  Spread in a 9x 13 pan.  Top with tater tots.  I usually stand them up on their ends so I can fit as many as possible.  There never seem to be enough!  Then I sprinkle the tater tots lightly with Lawrey's seasoning, or you can use salt.  That gives it a little extra flavor.  Bake at 350 until the tots are brown. (About 30 minutes)

Weeknight Lasagna Toss

A Family Favorite of ours!

1 lb. lean ground beef

2   green peppers, chopped

3 cloves garlic, minced

1 jar  (26 oz.) spaghetti sauce

1-2/3 cups water

1/4 cup  KRAFT Zesty Italian Dressing (I usually omit this)

12 oven-ready lasagna noodles, broken into quarters (sometimes I substitute other pasta)

1 cup  Shredded Mozzarella Cheese

BROWN meat in large saucepan; drain.
ADD peppers, garlic, spaghetti sauce, water and dressing; bring to boil. Stir in noodles; cover.
COOK on medium-low heat 10 to 15 min. or until noodles are tender, stirring occasionally. Remove from heat. Sprinkle with cheese; cover. Let stand 5 min. or until cheese is melted.

Beef Stroganoff

Photo courtesy of. Confabulation in the Kitchen,

Beef Stroganoff:1 lb ground beef (cooked)
1 small onion
1 pkg egg noodles (prepared)
1 can cream of mushroom soup
1 T beef boulion
1 t garlic
1 c sour cream

Add onions to ground beef. Cook until onions are tender. 

Add soup, boulion, and garlic.  When ready to serve, add sour cream and noodles.

Enchilada Casserole

Brown 2 pounds hamburger with taco seasoning.
16 oz salsa
8 oz tomato paste
sour cream
flour tortillas
2 cups cheese


Mix hamburger, salsa, and tomato paste together and set aside. Butter 9x13 pan. Spread sour cream on tortilla shells.
Layer:
flour tortillas
meat mixture
cheese
flour tortillas
meat
cheese

Cover with foil. Bake at 400 degrees.  Bake 30 minutes.  Take foil off and bake another 10 minutes.