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lundi 12 juin 2017

EASY BREAKFAST CASSEROLE









1/2 lb. breakfast sausage
3 green onions, chopped whites and greens
4 eggs
1/2 C. milk
3 frozen shredded hash brown patties
1 1/4 C. shredded Colby jack cheese

How to make it :



Brown and crumble the sausage in a skillet. Drain off any grease and spoon the sausage into the bottom of a 9×9 baking dish. Sprinkle half of the green onions over the sausage. Whisk together the eggs and milk, pour over the sausage. Top with 1 C. of the cheese. Place the hash browns on a plate and pop in the microwave for 30 seconds to soften enough to cut. Cut each patty into 6 pieces. Place on top of the cheese. Bake in a 350 degree oven for 25 minutes. Remove and top with remaining cheese and green onions, return to the oven for 5 mins.
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dimanche 11 juin 2017

Mississippi Sin










16 oz of sour cream.
8 oz of softened cream cheese.
2 cups of shredded cheddar cheese.
½ cup of chopped ham.
1 chopped green onion.
¼ tsp of hot sauce.
1 tsp of worcestershire sauce.
Salt and pepper.
16 oz of French bread loaf.

How to make it :




In a mixing bowl, mix together the sour cream, cream cheese, cheddar cheese, ham, onion, hot sauce, worcestershire sauce, salt and pepper until well combined.
Cut a thin slice from top of bread loaf. Gently cut vertically to (but not through) bottom of the loaf.
½ inch from the edge to cut out center of bread, remove the center of the loaf.
Fill the bread loaf with the dipping and wrap it with foil.
In a preheated oven to 350° bake for 1 hour.

Easy, peasy and creamy! I serve this with reserved bread cubes, crackers or potato chips, feel free to serve it with whatever you like! Give it a try, you will love it.

samedi 10 juin 2017

Grandma's Country White Bread









3 cups luke-warm water
1/4 cup sugar
1 1/2 Tbsp. yeast
1/3 cup oil
1 Tbsp. salt
6 - 7 cups unbleached ground white wheat flour (You can use regular all-purpose flour with success as well. You will need more flour... closer to 8 cups, and it will make a softer, less-coarse bread.)
*opt. 1 Tbsp. vital wheat gluten (if using whole white wheat flour)

How to make it :





In a large mixing bowl, dissolve yeast in
warm water and sugar. Let sit 10 minutes. Add the oil. Add the salt and flour (starting with 6 cups of flour). Mix all together. Knead the dough thoroughly until all ingredients are incorporated, and dough is smooth, elastic, very slightly sticky, and pulls away from the bowl (6-10 minutes). As you knead the dough, you may add more flour as needed, and repeat the process until dough reaches the desired consistency.

Cover the bowl of dough with a dish towel or plastic wrap and let rise until doubled (an hour or more depending on how warm your kitchen is.) You may speed up this process by placing the covered bowl inside the oven with the oven light on, and another bowl of warm water sitting on the lower rack.

jeudi 8 juin 2017

Homemade lemon Pound Cake with lemon glaze










For the Cake
3 cups all purpose flour, spooned into measuring cup and leveled-off with a knife, plus more for the pan
1/2 teaspoon baking soda
1/2 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
2-1/4 cups granulated sugar
3 large eggs
1 cup buttermilk (low fat is fine)
2 tablespoons grated lemon zest, packed (note: you’ll need 4-5 large lemons for the entire recipe)
2 tablespoons fresh lemon juice
For the Syrup
1/3 cup water
1/3 cup granulated sugar
2 tablespoons fresh lemon juice
For the Glaze
1 cup confectioners’ sugar
2 tablespoons fresh lemon juice
1/2 teaspoon lemon zest, packed
1 teaspoon unsalted butter, melted

How to make it :





 Preheat the oven to 325°F and set an oven rack in the middle position.
Spray a 10-inch bundt pan with non-stick cooking spray and dust with flour.
In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment (or beaters), cream the butter and sugar on medium speed until light and fluffy, 3-4 minutes.
Scrape down the sides of the bowl, then beat in the eggs one at a time, beating well after each addition.

Scrape down the sides of the bowl again.
In another bowl, combine the buttermilk, lemon zest and lemon juice.
With the mixer on low speed, beat in one-quarter of the flour mixture, then one-third of the buttermilk mixture.

Beat in another quarter of the flour, then another third of the milk mixture. Repeat with another quarter of the flour and the remaining milk mixture.
Finally, beat in the remaining flour mixture.
Scrape down the sides of the bowl, and give a quick mix to make sure all of the ingredients are well incorporated.
Spoon the thick batter into the prepared bundt pan and smooth with a rubber spatula.
Bake for 1 hour and 5 minutes, or until a cake tester comes out clean.
Cool the cake in the pan for ten minutes on a rack.
Meanwhile, make the syrup.
Combine the water and sugar in a saucepan and bring to a boil. Remove from the heat and stir in the lemon juice.
Invert the warm cake onto a rack.
Slip a large piece of parchment paper or aluminum foil under the rack to catch all the drips from the syrup and glaze.

Gradually brush the hot syrup over the cake, letting it soak in (a little syrup will drip off, but try not to rush so that most of it is absorbed).
Allow the cake to cool completely, about one hour.
When the cake is cool, make the glaze.
Combine the confectioners’ sugar, lemon juice, lemon zest and melted butter in a medium bowl, mixing with a fork until smooth. Add more confectioners’ sugar or lemon juice as necessary to make a thick but pourable glaze (it should be the consistency of thick honey). Spoon the glaze over the top of the cake, letting it drizzle down the sides.

mardi 6 juin 2017

30-Minute Rolls









1 cup plus 2 tablespoons warm water
⅓ cup oil
2 tablespoons active dry yeast
¼ cup sugar
½ teaspoon salt
1 egg
3½ cups flour (either bread flour or all-purpose will work)

How to make it :




1. Preheat oven to 400 degrees.
2. In the bowl of your stand mixer, combine the warm water, oil,
yeast, and sugar. Allow the mixture to rest for 15 minutes.
3. Mix 2 cups of the flour, the salt, and the egg into the yeast mixture
using a dough hook. Add the remaining 1½ cups flour ½ cup at a
time.
4. Shape dough into 12 balls and place in a 9x13 pan. Let dough rest
for 10 minutes.
5. Bake for 10 minutes or until tops are just golden brown.

Pioneer Womans Apple Dumplings








1 large apple {I used a Fuji- any apple will do, tart is better}
1 can Pillsbury Crescent dough
1/2 cup butter
2/3 cups sugar
1/2 tsp cinnamon
1/2 tsp vanilla
3/4 cup or 6 oz. 7-Up or equivalent {half the can}


How to make it  : 


 
   Preheat the oven to 350 degrees F. Grease an 8x8 baking dish.
    Cut each apple into 8-10 wedges.
    Slice the apple skin off as well and set aside.
    Separate the crescent roll dough into triangles.
     Roll each apple wedge in crescent roll dough starting at the wide end.
    Pinch to seal and cover apple and place in the baking dish. {This is easier if you first pat the apple wedge dry, then wrap dough around it.}
    Melt butter in a small saucepan and stir in the sugar and cinnamon. Heat, whisking to combine.
    The mixture will slowly combine and thicken. When it's thickened, remove from heat and add vanilla.
    Pour cinnamon mixture over the apple dumplings. Pour soda over the dumplings. Bake for 40 to 45 minutes in the preheated oven, or until golden brown!!!

vendredi 2 juin 2017

7 Up Biscuits








2 cups Bisquick
1/2 cup sour cream
1/2 cup 7-up
1/4 cup melted butter

How to make it :



Cut sour cream into biscuit mix, add 7-Up. Makes a very soft dough.
Sprinkle additional biscuit mix on board or table and pat dough out into the same size/shape as the pan you are going to bake them in. Cut biscuts into squares.
Melt 1/4 cup butter and pour in a 9 inch square pan. Place cut biscuits in pan, they will be touching, and bake at 450 degrees until golden brown (approx 15 minutes).
Note: I usually double this recipe and bake in a 9x13 pan as shown in the picture.