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.  

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.

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.

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.

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.

Raspberry Cream Cheese Coffee Cake

Raspberry Cream Cheese Coffee Cake:
Crust:
2 1/4 c flour
3/4 c sugar
3/4 c marg
1/2 t baking powder
1/2 t soda
1/4 t salt
3/4 c sour cream
1 t almond flavoring
1 egg

Filling:
8 oz cream cheese
1/4 c sugar
1 egg
1/2 c raspberry preserves (no seeds)

Topping:
1 c Reserved Flour Mixture from crust
1/2 c slivered Almonds (optional)
Dust with course granular sugar (optional)

1. Preheat Over to 350. Grease and flour bottom and sides of 9" spring-form pan.

2. Blend flour, sugar, and butter until pie crust consistency. (Mixture will be dry)  Reserve 1 c for topping. Add baking powder, soda, salt, sour cream, egg, and flavoring. Beat until well blended. Mixture will be think and sticky. Spread into spring-form pan and spread 2" up the sides of the pan about 1/4" thick.

3. Blend cream cheese, sugar, and egg. Mixture will be runny. Pour over better. Stir preserves until syrupy. Drizzle preserves over batter. Top with 1 c reserve flour mixture, slivered almonds, and sugar (optional)

4. Bake 45-50 minutes. Watch the outside crust. You may need to place foil over the edges to keep from getting over cooked.

Cottage Fries

"These easy cottage fries crisp up quite nicely in the oven and resemble fat, succulent potato chips."

INGREDIENTS:

4 baking (russet) potatoes, sliced into 3/8 -inch thick rounds salt and freshly ground black pepper to taste

1 pinch cayenne pepper, or to taste 1 pinch herbes de provence, or to taste (or just use any herbs you like: Rosemary, Thyme, Marjoram, etc) 2 tablespoons olive oil

DIRECTIONS:

1.	Preheat oven to 425 degrees F (220 degrees C).
2.	Line a baking sheet with parchment paper or a silicone baking mat and set aside.
3.	Combine potatoes, salt, ground black pepper, cayenne pepper, and herbes de provence in a large bowl. Drizzle olive oil over potatoes and stir to evenly coat.
4.	Place potatoes on baking sheet, spaced evenly, and bake in the preheated oven for 15 minutes.
5.	Remove from oven, flip over each potato slice, and return to the oven for another 15 minutes. Continue cooking and flipping until potatoes are well browned, about 30 minutes. Potatoes should be crispy around edges, but still soft in the center.

Louisianna Chicken

Chicken
4 tablespoons vegetable oil
6 boneless skinless chicken breast halves
3/4 cup breadcrumbs
1/4 cup parmesan cheese (grated)
1 cup milk
2 tablespoons flour

Cajun Sauce
1 tablespoon butter
1 small yellow pepper (chopped)
1 small red bell pepper (chopped)
3/4 small red onion (chopped)
3 whole garlic cloves (minced)
1 teaspoon crushed red pepper flakes
1 1/4 pints whipping cream
1 T chicken boullion
4 tablespoons fresh basil (thinly sliced)
1 cup grated parmesan cheese
1 (12 ounce) package bow tie pasta
1 cup mushroom (sliced) - optional

Directions
Melt butter in large skillet over medium heat. Add yellow and red bell peppers, mushrooms, and onion to same skillet,until crisp-tender, about 4 minutes. Add garlic and crushed red pepper to skillet and saute 3 minutes. Add whipping cream and chicken boullion. Simmer until sauce re-heats and thickens slightly, about 5 minutes.   Add basil and 1 cup grated Parmesan cheese to sauce, stirring to incorporate.  Season sauce to taste with salt and pepper. Reduce heat to low, simmer; sauce will reduce and thicken.

Wash and drain chicken breasts.  Pound until very thin (the thinner the chicken breasts the better).  Mix breadcrumbs, flour, and Parmesan cheese together. Place milk in dish for dipping.  Dip chicken in breadcrumb mixture and then in milk and then back in breadcrumbs. Place in fry pan that the oil has been heated and fry at medium high temperature until golden crisp and cooked through.  Add more oil as needed. Remove and drain chicken; keep warm.

Meanwhile, cook bow-tie pasta in large pot of boiling salted water until tender but still firm to bite. Drain and return to pot. Add sauce and toss to coat.  Place pasta with sauce on plate, and top with chicken breast. Serve, passing additional Parmesan separately.

Sometime, for convenience, I will just make the pasta and sauce without the chicken.  It's much easier and just as good!

By the way, this is a "vaulted" recipe in our home, which means it's a 11 or 12 out of 10!

Swiss Vegetable Casserole

1 can (10 3/4 ounces) Cream of Mushroom Soup or make your own

1/2 cup sour cream
1/4 teaspoon ground black pepper
1 bag (16 ounces) frozen vegetable combination (broccoli, cauliflower, carrots), thawed

1 can (2.8 ounces) French fried onions (1 1/3 cups)

1/2 cup shredded Swiss cheese (Or I would suggest cheddar)

Stir the soup, sour cream, black pepper, vegetables, 2/3 cup onions and 1/4 cup cheese in a 2-quart casserole. Cover the casserole.

Bake at 350°F. for 40 minutes or until the vegetables are tender.  Stir the vegetable mixture.  Top with the remaining onions and cheese.

Bake for 5 minutes or until the cheese is melted.

For Cheddar cheese lovers: Use Cheddar cheese instead of Swiss cheese.

Sausage Cheese Balls

Photo courtesy of Bettycrocker.com

3	cups Original Bisquick® mix
1	pound bulk pork sausage
4	cups shredded Cheddar cheese (16 ounces)
1/2	cup grated Parmesan cheese
1/2	cup milk
1/2	teaspoon dried rosemary leaves, crushed
1 1/2	teaspoons chopped fresh parsley or 1/2 teaspoon parsley flakes
	Barbecue sauce or chili sauce, if desired

1. Heat oven to 350ºF. Lightly grease bottom and sides of jelly roll pan, 15 1/2x10 1/2x2x1 inch.
2. Stir together all ingredients, using hands or spoon. Shape mixture into 1-inch balls. Place in pan.
3. Bake 20 to 25 minutes or until brown. Immediately remove from pan. Serve warm with sauce for dipping.

Strawberry Lemonade

1 can frozen lemonade drink mix
8 oz frozen strawberries, sugar added

In a blender, blend strawberries until smooth.  In a pitcher, combine blended strawberries, container of lemonade, and 3 and 1/3 containers of water.  (The lemonade package says 4 and 1/3, but I only add 3 and 1/3)  Stir until well mixed.

To serve, put a tablespoon of lemon juice in a small bowl.  In a separate bowl, place 1/4 c sugar.  Dip the top rim of glasses into lemon juice, then immediately into sugar.  Repeat if necessary.  Allow sugar to dry for a few minutes.  Then, pour in the lemonade and enjoy!

Ham Balls

Hamballs:

2 lbs Ham Loaf (Can usually get at Fareway on sale for $1.99/lb)

1-1/2 C Graham Cracker Crumbs

1 C Milk

2 eggs

Sauce:

2 cans Tomato Soup

1 C White Sugar

1 C Brown Sugar

2 T Mustard

Hamballs:

Mix all ingredients together. Shape into meatballs.

For church fellowship, I use a cookie dough scoop and make small meatballs. This will fill up a 3 quart Pyrex glass pan as well as a 2 quart Pyrex glass pan.

For home, I would use an ice cream scoop or shape the meatballs into larger balls.  They should all fit into one 9x13 Pyrex glass pan.  If you do this, you only need to make a half recipe of the sauce.

Sauce: (Only make half a recipe if making larger meatballs)

In a bowl, mix tomato soup, sugars, and mustard.  Pour over meatballs.

Bake at 350 for 1 hour. Cover with foil for 1st 30 minutes.