Cheesy Chicken Lasagna

Cheesy Chicken Lasagna

2 (12 oz) cans evaporated milk (not fat-free)
1 (1 oz) pkg. dry Ranch dressing mix
3 C. cubed, cooked, chicken
1/8 tsp pepper
1 (16oz) lasagna noodles, cooked (I recommend reducing it to 8 oz to 12 oz)
1 1/2 to  2 C cheddar cheese, grated
1 1/2 to  2 C mozzarella cheese, grated

Cook the chicken and noodles first at the same time. Once noodles are done–rinse in cold water and set aside (it keeps them from sticking together). Combine evaporated milk (don’t use fat-free version) and Ranch dressing in a 3 quart heavy saucepan. Heat over low heat, stirring frequently until dry ingredients are dissolved. Stir in chicken and pepper. Simmer, uncovered, 25 minutes (don’t do any less), stirring frequently. Layer half of lasagna noodles, poultry sauce, and cheese in well-buttered 9×13 pan. Repeat layers again. Bake at 350 for 35-40 minutes or until hot and bubbly. Let rest 10 minutes before serving.

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!

Frozen Peanut Butter Cheesecake

Frozen Peanut Butter Cheesecake

Ingredients

6 tablespoons butter
1 1/2 cups semi-sweet chocolate chips
2 1/2 cups crispy rice cereal
1 (8 ounce) package cream cheese, softened
1 cup sweetened condensed milk
3/4 cup creamy peanut butter
1 teaspoon vanilla
2 tablespoons lemon juice
1 cup frozen whipped topping, thawed
2 tablespoons hot fudge sauce
2 tablespoons creamy peanut butter
Directions

1In a medium microwave safe bowl, melt butter and chocolate chips in the microwave for about a minute or until melted. Stir together until combined. Add crispy rice cereal and stir well to coat.
2Press into the bottom and up the sides of a 9-inch springform pan. You could use a pie pan but I've found that a springform pan is much easier when it comes to removing slices. Place in the freezer to chill while you make the filling (about 10 minutes).
3In a large bowl beat cream cheese until fluffy. Add the sweetened condensed milk and peanut butter and mix until thoroughly combined.
4Add vanilla and lemon juice and mix until combined.
5Gently fold in the whipped topping. Pour filling into the prepared crust.
6Heat fudge and peanut butter in two small separate bowls for 20-30 seconds or until warm. Drizzle over filling.
7Freeze for 4-6 hours or until pie is firm. Remove the cheesecake from the freezer about 10 minutes before serving to make cutting easier. Garnish with peanut butter and chocolate candy bars.

http://www.tablespoon.com/recipes/frozen-peanut-butter-cheesecake-recipe/1/

Doughnut Holes (from leftover pizza dough!)

• 1 Basic Pizza Dough
• Sugar
• Oil

Directions

1. Take a handful of dough and break it into small pieces. Drop the dough into hot oil and cook until golden brown, flipping if necessary
2. Remove from the oil once golden brown and roll in sugar

Oreo/Peanut Butter Cup no-bake Dessert

Oreo/Peanut Butter Cup no-bake Dessert 

A Taste of Home Recipe

Ingredients:
20 oreos, divided
2 tablespoons butter, softened
1 package (8 ounces) cream cheese, 
softened
1/2 cup peanut butter
1-1/2 cups powdered sugar, divided
1 carton (16 ounces) frozen whipped
topping, thawed, divided
15 miniature peanut butter cups, chopped
1 cup cold milk
1 package (3.9 ounces) instant chocolate
fudge pudding mix

Directions:
Crush 16 cookies; toss with the butter. Press into an ungreased 9-in. square dish; set aside.
In a large bowl, beat the cream cheese, peanut butter and 1 cup powdered sugar until smooth. Fold in half of the whipped topping. 
Spread over crust. Sprinkle with peanut butter cups.
In another large bowl, beat the milk, pudding mix and remaining powdered sugar on low speed for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in remaining whipped topping.
Spread over peanut butter cups. Crush remaining cookies; sprinkle over the top. Cover and chill for at least 3 hours. 
Yield: 12-16 servings
Recipe from Taste of Home

Fruit Salad

Ingredients

• 1 (29 ounce) cans peach slices, undrained
• 1 (20 ounce) cans pineapple chunks, undrained
• 1 (3 1/8 ounce) boxes dry vanilla instant pudding mix
• 1 lb strawberries, stemmed and quartered
• 1 bananas, sliced
• 1/2 pint blueberries
• 1 bunch grapes ( I use the red ones)
• 1 -2 tablespoon sugar (optional)

Directions

1. In a large bowl, combine peaches, pineapples, and vanilla pudding mix.
2. This includes the juices from the cans.
3. Mix well until pudding is dissolved.
4. Stir in strawberries, banana, blueberries, grapes, and sugar if desired.
5. Chill.

Cajun Seasoning Mix

This recipe is great because when I'm cooking  for my kids I can omit the cayenne pepper  and still have cajun food! CAJUN SEASONING MIX
1/2 c. paprika 4 tsp. salt (opt.) 4 tsp. garlic powder 4 tsp. onion powder 4 tsp. cayenne 1 tbsp. white pepper 1 tbsp. black pepper 1 tbsp. basil leaves, crushed 1 tbsp. oregano leaves, crushed 1 tbsp. thyme leaves, crushed 2 tsp. dry mustard 1 tsp. sugar

Calzones (Cake Boss)

Ingredients

• 1/4 cup olive oil
• 3 small sweet Italian sausage links (2 ounces each)
• 1 Spanish onion, thinly sliced
• 1 small green bell pepper, seeds and ribs removed, sliced into 1/4-inch strips
• Cornmeal, for dusting a work surface and pizza peel
• Pizza Dough, divided and shaped into six balls
• 8 ounces smoked mozzarella, cut into 1/4-inch dice
• 8 ounces fresh mozzarella, cut into thin slices
• 1 cup (8 ounces) fresh ricotta
• 1/4 cup plus 2 tablespoons (1 1/2 ounces) finely grated Parmigiano-Reggiano, plus 2 additional tablespoons for scattering over baked calzones (additional 2 tablespoons optional)

Yields: 6 calzones

Preparation

Preheat a grill pan or sauté pan over medium high heat. Add 2 tablespoons of the oil and heat until shimmering, almost smoking. Cook the sausages, turning with tongs or a wooden spoon, until nicely browned on all sides, 10 to 12 minutes total cooking time. Transfer to a cutting board and let cool. When cool enough to handle, coarsely chop the sausage.

Heat a wide, heavy sauté pan over medium heat. Add remaining 2 tablespoons of oil and hear until it’s shimmering, almost smoking. Add the onion and pepper and cook, stirring with a wooden spoon, until tender, 8 to 10 minutes. Set aside and let cool in the pan.

Position a rack in the bottom of the oven and position a pizza stone in the center of the rack. Preheat the oven to 475°F.

Dust your work surface and pizza peel with cornmeal.

Working with one ball of dough at a time, pat and stretch, or roll, the dough into an 8-inch circle on your work surface, then lift onto the peel in one swift movement. Working quickly, arrange one-sixth of the sausage, onion, pepper, fresh and smoked mozzarella, Parmesan, and ricotta in the center of the calzone. Gently fold the top of the dough over, stretching as needed to meet the edges of the other half. Pinch the edges to seal with your fingers, or with the tines of a fork. Use a sharp, thin-bladed knife to slash 2 small vents in the top.

Carefully transfer the calzone to the pizza stone. Bake until nicely golden brown cheese is bubbling through the vents, 8 to 10 minutes.

As the calzone bakes, make the next one and add it to the pizza stone. Work as quickly as you can and remove calzones as they are finished by sliding them onto the pizza peel and transferring them to individual serving dishes. Scatter more Parmesan over the top of the baked calzones, if desired, let rest for 5 minutes, then serve hot. If you work quickly and efficiently, the last calzone should be finished just a few minutes after the first one and you will be able to serve them all at once because they retain a lot of heat.

Homemade Pizza Sauce (Cake Boss)

Photo and recipe courtesy of the Rachel Ray website,
 and Buddy Valastro (Cake Boss)

Ingredients

• 1 28-ounce can whole peeled tomatoes, mostly drained, left just a little wet
• 2 tablespoons extra-virgin olive oil
• 2 large garlic cloves, minced
• 2 tablespoons (1/2 ounce) finely grated Parmigiano-Reggiano cheese
• 1 tablespoon sugar
• Kosher salt

Preparation

Pass the tomatoes through a food mill set over a large bowl.
 Add the oil, garlic, Parmigiano-Reggiano and sugar to the bowl,
season with salt and let rest at room temperature for 1 hour to
give the flavors a chance to develop. The sauce can be refrigerated
 in an airtight container for up to 2 days.

Pizza or Calzone crust (From Buddy Valastro/Cake Boss)

Courtesy of Rachel Ray's website, and Buddy Valastro (Cake Boss)

Ingredients

• 3/4 teaspoon active dry yeast
• About 15 ounces unbleached all-purpose flour (about 3 1/4 cups)
• About 1 cup plus 2 tablespoons lukewarm water
• 1 1/2 teaspoons kosher salt
• 3 tablespoons olive oil

Yields: enough dough for three 8" to 10" pizzas

Preparation

Put the yeast in a small, heatproof bowl. Warm 1/4 cup water in a small
 pot over medium heat and pour it 
over the yeast. Stir with a fork and let proof for 10 minutes.

Put the flour, water, salt and 2 tablespoons olive oil in the bowl of a
 stand mixer fitted with the paddle attachment. Add the yeast and paddl
e on low speed until the mixture comes together. Switch to the doug
h hook attachment and continue mixing, on medium-low speed, until the
 dough comes together in a ball, another 3-4 minutes. Check the dough:
 If it’s too dry, mix in a bit more water. If too sticky, add more flour.

Lightly flour a clean work surface. Turn the dough onto the surface and
knead until smooth and elastic, 5-7 minutes. Form the dough into a ball.
 Grease a medium mixing bowl with the remaining tablespoon of olive oil,
 set the ball of dough in the bottom of the bowl and rotate to coat with
 the oil top the bowl loosely with plastic wrap or a slightly damp kitchen
towel. Let rest in a cool, dark place until the dough increases by about
 half its size, 30-45 minutes.

Clean and re-flour your work surface and transfer the dough to the
 surface. Press down on it to deflate it. Cut the dough into thirds
 (or desired portions), and form into tight balls to press out the
excess air.

At this point, you may place the balls of dough on a 
floured baking sheet covered with oiled plastic or a damp
towel, and let rise for 1 hour if you plan to use the dough
 on the same day. Alternatively, you may place the dough
 on a lightly floured sheet, cover with a piece of plastic wrap
 moistened on the underside with oil, and refrigerate overnight.
 Allow the dough to rest at room temperature for 10 to 15 
minutes before shaping/baking.

Homemade Spaghetti Sauce

Photo and recipe from Taste of Home

Ingredients

• 4 celery ribs, chopped (I usually omit this)
• 1 large onion, chopped
• 1 large green pepper, chopped
• 2-1/2 cups water, divided
• 3 Italian turkey sausage links (4 ounces each), casings removed (I use ground beef)
• 1 can (29 ounces) tomato sauce
• 1 can (28 ounces) diced tomatoes, undrained
• 3 cans (6 ounces each) tomato paste
• 1/2 cup minced fresh parsley (I use fresh Basil)
• 5 to 6 garlic cloves, minced
• 3 teaspoons Italian seasoning
• 1 teaspoon sugar
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 6 cups hot cooked spaghetti
• Shredded Parmesan cheese, optional

Directions

• In a Dutch oven, combine the celery, onion, green pepper and 1 cup water. Bring to a boil. Reduce heat to medium; cook, uncovered, for 10-12 minutes or until vegetables are tender and water is reduced.
• Crumble sausage over vegetable mixture; cook until meat is no longer pink. Stir in the tomato sauce, tomatoes, tomato paste, parsley, garlic, Italian seasoning, sugar, salt, pepper and remaining water.
• Bring to a boil. Reduce heat; simmer, uncovered, for 45-50 minutes, stirring occasionally. Serve with spaghetti. Garnish with cheese if desired. Yield: 12 servings.

Shepherd's Pie

Photo and Recipe courtesy of America's Test Kitchen!

Don’t use ground beef that’s fattier than 93 percent or the dish will be greasy.

INGREDIENTS

• 1 1/2pounds 93 percent lean ground beef
• 2tablespoons plus 2 teaspoons water
•  Salt and pepper
• 1/2teaspoon baking soda
• 2 1/2pounds russet potatoes, peeled and cut into 1-inch chunks
• 4tablespoons unsalted butter, melted
• 1/2cup milk
• 1large egg yolk
• 8scallions, green parts only, sliced thin
• 2teaspoons vegetable oil
• 1onion, chopped
• 4ounces white mushrooms, trimmed and chopped
• 1tablespoon tomato paste
• 2garlic cloves, minced
• 2tablespoons Madeira or ruby port
• 2tablespoons all-purpose flour
• 1 1/4cups beef broth
• 2teaspoons Worcestershire sauce
• 2sprigs fresh thyme
• 1bay leaf
• 2carrots, peeled and chopped
• 2teaspoons cornstarch

INSTRUCTIONS

• 1. Toss beef with 2 tablespoons water, 1 teaspoon salt, 1/4 teaspoon pepper, and baking soda in bowl until thoroughly combined. Set aside for 20 minutes.
• 2. Meanwhile, place potatoes in medium saucepan; add water to just cover and 1 tablespoon salt. Bring to boil over high heat. Reduce heat to medium-low and simmer until potatoes are soft and tip of paring knife inserted into potato meets no resistance, 8 to 10 minutes. Drain potatoes and return to saucepan. Return saucepan to low heat and cook, shaking pot occasionally, until any surface moisture on potatoes has evaporated, about 1 minute. Remove pan from heat and mash potatoes well. Stir in melted butter. Whisk together milk and egg yolk in small bowl, then stir into potatoes. Stir in scallion greens and season with salt and pepper to taste. Cover and set aside.
• 3. Heat oil in broiler-safe 10-inch skillet over medium heat until shimmering. Add onion, mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper; cook, stirring occasionally, until vegetables are just starting to soften and dark bits form on bottom of skillet, 4 to 6 minutes. Stir in tomato paste and garlic; cook until bottom of skillet is dark brown, about 2 minutes. Add Madeira and cook, scraping up any browned bits, until evaporated, about 1 minute. Stir in flour and cook for 1 minute. Add broth, Worcestershire, thyme, bay leaf, and carrots; bring to boil, scraping up any browned bits. Reduce heat to medium-low, add beef in 2-inch chunks to broth, and bring to gentle simmer. Cover and cook until beef is cooked through, 10 to 12 minutes, stirring and breaking up meat chunks with 2 forks halfway through. Stir cornstarch and remaining 2 teaspoons water together in bowl. Stir cornstarch mixture into filling and continue to simmer for 30 seconds. Remove thyme and bay leaf. Season with salt and pepper to taste.
• 4. Adjust oven rack 5 inches from broiler element and heat broiler. Place mashed potatoes in large zipper-lock bag and snip off 1 corner to create 1-inch opening. Pipe potatoes in even layer over filling, making sure to cover entire surface. Smooth potatoes with back of spoon, then use tines of fork to make ridges over surface. Place skillet on rimmed baking sheet and broil until potatoes are golden brown and crusty and filling is bubbly, 10 to 15 minutes. Let cool for 10 minutes before serving.