French Bread

I love making bread.  I've tried making french bread before, and it didn't work out too well for me.  I thought i'd try a different recipe last night and it turned out beautifully!!  It tasted just like I think french bread should taste, and it looked great too.  I ended up slicing it up and making grilled cheese sandwiches with it.  My familia LOVED it!

French Bread
2 ¼ c. warm water
2 Tbsp sugar
1 Tbsp yeast
1 Tbsp salt
2 Tbsp oil
5 ½ -6 cups flour


In your mixing bowl add your sugar, and yeast.  Pour your warm water over the top and let it sit until it's nice and bubbly.  Then turn on your mixer and add your salt, oil and 3 cups of flour.  Mix well.  Add in 2 1/2 -3 c. flour.  You don't want to add too much.  I used 5 1/2 and it was perfect.   You want it to come off the sides of your bowl but not too sticky to the touch.  Knead for 3 minutes and then let it rest for 10 minutes.  Turn your mixer on for 10 seconds and let it sit for another 10 minutes.  Do this again, totaling 5 times.  Turn dough onto a lightly flour surface and cut in half.  Roll one piece into a 9x13 rectangle.  Roll dough up, starting at long end.  Place seam down on a BIG pan that's been sprinkled lightly with corn meal.  Do the same with the other loaf.  Cover with a towel and let them sit for a half hour.  Preheat oven to 375 degrees.  Brush each loaf with an egg wash. (1 egg, 1 Tbsp water whisked together).  Bake for 30 minutes.


Source-Mel's Kitchen Cafe


Enjoy!  


Love, Erica*

Bagels-A Guest Post

So excited to have my friend, Kelsey, guest post for us today.  She is a great friend!  So talented in the kitchen.


Hey all! I'm really happy to be guest posting on such an awesome blog! It's a privelage and these girls thoroughly rock. I've brought with me a delicious homemade bagel recipe that I hope you try and enjoy. I always hear how intimidating bread recipes are to some people, but this one couldn't be easier. Trust me when I say this...I'm a ditzy blonde girl with the attention span of a sparrow, and if I can do it you certainly can too. At our house we eat a lot of homemade dishes, so when I found this recipe on Tasty Kitchen.  I got pretty excited. It was love at first bite and I was forced to decide never to search for another bagel recipe again. But besides the easy factor and the tastiness, there really is nothing like the satisfaction of making a whole meal from scratch, especially the part where you know exactly what's going into your family's bodies. Even though bagels aren't exactly super food, it's still better than buying processed stuff from the store.

⅔ cups Warm Water
½ Tablespoons Sugar
1-½ teaspoon Yeas
t2 cups All-purpose Flour
½ Tablespoons Vegetable Oil
¾ teaspoons Salt 

In the bottom of your mixer bowl, combine the water, sugar, and yeast and let the yeast develop for about 5 minutes. Add in flour, vegetable oil, and salt and mix with a dough hook (or by hand) until the dough is elastic and tough. You may need to add in a bit of extra water, but do it little by little. Let the dough sit and rise in a warm place for 20-30 minutes.

Turn dough out onto a floured surface and knead. Cut into 6 equal pieces. Roll each individual piece into a “snake” long enough to wrap around your palm. Dip each end of the dough in water and press together in your palm, forming a circle. Place the formed bagels on a floured board and allow to rise another 20-30 minutes.

Bring 6 cups of water to a boil in a heavy-bottomed pot. When the water is gently boiling, place 2-3 bagels into the water for 1 minute and then flip to boil on the other side for another minute. Remove the bagels, place them on paper towels to take off excess moisture, then place on a baking sheet. Repeat with the remaining bagels. Bake in the oven on 425ºF for 18 minutes, turning them over after 10 minutes. Enjoy!

Note: Substitute 1/2 cup wheat flour and 1 1/2 cup all-purpose flour for a wheat variation.

There you have it! We like to eat our bagels with original cream cheese, ham, cheese, and chicken...all dipped in ranch for dinner. Y-U-M. Try them out and you'll be happy you did!
Hope you enjoy, see you!
-Kelsey

Strawberry Nut Bread

I got this recipe from my good friend, Candis.  She said she got it from her Great Grandma's recipe box.  How cool is that?  She never steers me wrong when it comes to recipes to try.  So, I was excited to try this one.  It was fabulous, of course.  I kept one loaf for my family, and took the other one to the in laws.  I love baking, because you usually always have extra to give to someone else.  Love serving others!

So so true!

Strawberry Nut Bread

1 c. butter, softened

1 1/2 c. sugar

1 tsp vanilla

1/4 tsp lemon extract

4 eggs

3 c. flour

1 tsp salt

1 tsp cream of tartar

1/2 tsp baking soda

1 c. strawberry jam (I used my MIL's homemade kind.  YUM!)

1/2 c. sour cream

1 c. chopped walnuts (I didn't use nuts, because my kids and husband hate them.)  :o(

Preheat oven to 350 degrees.  Spray two 9x5 bread pans, and set aside.

In your mixing bowl, cream together butter, sugar, vanilla, and lemon extract until light and fluffy.  Add in one egg at a time, mixing well after each one.  In a separate bowl sift together flour, salt, cream of tartar, and baking soda.  In another bowl mix together jam, and sour cream.  Add the dry mixture and jam mixture alternately into the butter mix.  Mix until well combines.  Fold in your nuts, and spoon into bread pans.

Bake for 50-55 minutes.  And then...ENJOY!

The weekend is almost here!  So excited to get my garden planted this weekend.  

Have a happy Wednesday!

Love, Erica

Caramel Glazed Apple Bread

Nothing smells better than apple bread baking in your oven.  My home smelled so lovely for quite awhile!  It tasted just as good too.  Top it with the caramel glaze, and it was a match made in heaven.  Seriously!

And it's beautiful!  I was excited to give the other loaf away, and I hope they were happy with it.

Apple Bread

1 1/2 cups shredded, peeled green baking apples (2 large)

1 cup packed brown sugar
1/2 cup buttermilk
1/2 cup vegetable oil
4 eggs, lightly beaten
3 cups All purpose flour
1/2 cup chopped pecans
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon ground nutmeg

Caramel Glaze
2 tablespoons butter
1/4 cup packed brown sugar
1 tablespoon milk
1/2 cup powdered sugar

Heat oven to 350°F. Grease bottoms only of 2 (8×4-inch) loaf pans with cooking spray or shortening.


In large bowl, stir together apples, brown sugar, buttermilk, oil and eggs. Stir in remaining bread ingredients just until dry ingredients are moistened. Pour into pans.

Bake 45 to 55 minutes or until toothpick comes out clean. Cool 10 minutes on cooling rack. Loosen sides of loaves from pans, remove from pans.  Cool completely on wire racks, about 1 hour.

In 1-quart saucepan, melt butter over medium heat. Stir in 1/4 cup brown sugar. Heat to boiling, stirring constantly; reduce heat to low. Boil and stir 2 minutes. Stir in milk. Heat to boiling; remove from heat. Cool to lukewarm, about 30 minutes.

Gradually stir powdered sugar into glaze mixture. Place saucepan of glaze in bowl of cold water. Beat with spoon until smooth and thin enough to drizzle. If glaze becomes too stiff, stir in additional milk, 1/2 teaspoon at a time, or heat over low heat, stirring constantly. Drizzle glaze over loaves.

Delish!

Source-Pass the Sushi

And I wanted to show off the new member of our family.  Meet Miss Sophie!!

Isn't she sweet?!  We sure love her!

Happy Thursday! Wait what?!  It's Thursday?  CRAZY!

Love, Erica

7-Up Biscuits

I gave in to temptation last night.  I've always been bad at that!  :o)  I have no self control.  It's getting a little better, but when something is yummy, I can't help myself!  I've made this a few times, and they are just delish!  They are now my husbands favorite biscuit.  I've been trying to master it since we first got married, and I have finally found the recipe for the fluffiest, yummiest biscuit.  They go perfect with my sausage gravy, or a pat of butter and some homemade jam.  *drool*  Plus, it's the easiest recipe EVER!

7-Up Biscuits
2 c. Bisquick
1/2 c. sour cream
1/2 c. 7-Up
1/4 c. butter

Preheat oven to 450 degrees.  While it's heating, place your butter in an 8x8 pan and put it in your oven, so the butter can get good and melty.

In a medium sized bowl measure out your bisquick and cut in the sour cream until nice and mealy.  Pour in the 7-Up and mix well.  This dough is sticky.  Pour it onto a floured surface (I just used bisquick) and flip it around to coat it in bisquick so it's easier to work with. Pat it out until it's about 1/2" thick.  Place in your hot buttered pan and bake 12-15 minutes or until nice and golden brown.

The bottoms are so buttery and crispy yummy!  Oh man!  THEE best!

Source-Plain Chicken

Have a Happy Wednesday!!

Love, Erica

English Muffin Bread

Have you missed us?  I hope so.  We've both been soooo busy!  I've had sick croupy kids, and our cows are having their babies.  So I'm on high alert.  Who knew I'd become a farmers wife.  I LOVE IT!  Exciting times around here!  

I thought I better whip something up for the blog, so I chose this AMAZING  bread.  And when I say amazing, I MEAN IT!  I think it has to be a new favorite of mine and my families.  It toasts up so nicely and you can put whatever on it.  My favorite has to be butter and jam.  Or honey butter.  Mmmm...It makes a huge batch of 4 loaves. I gave 2 away.  I'm sure it would freeze up nicely.  I will have to try it.  

It really is a beautiful bread.  Gorgeous!

English Muffin Bread

5 1/2 c. warm water

3 packets or 6 1/2 tsp active dry yeast

2 Tbsp salt

3 Tbsp sugar

11 c. all purpose flour

In your mixing bowl add your water and yeast.  Stir gently to combine and let it sit until nice and bubbly.  Add your sugar, salt and then the flour.  Mix until well combined.  Cover and let rise until it reaches the top of your bowl.  While it's rising grease 4 larger bread pans and sprinkle some corn meal in there too. Shake it around to evenly coat the pan.  Spoon dough evenly into pans.  Let it rise again until it reaches the top of the pan.  Bake at 350 minutes 40-45 minutes or a nice golden color.  10 minutes before the timer goes off brush on melted butter on the tops of all the loaves and continue baking.  Remove and let them cool completely on a cooling rack before cutting into them. 

Source-One Good Thing

Note-I used my kitchenaid for this.  It almost filled the entire bowl, but still worked nicely.  If you want to play it safe, use a huge bowl.  This dough is extremely runny and sticky, so don't worry when you pour it into your bread pans.   

I want more!  So dang yummy.  :o)

We still haven't heard from our winner, CINDY B.!  If we don't hear from her before tomorrow morning we will be picking a new winner.  So, Cindy, WRITE US!  PLEASE!  ;o)

Have a happy Thursday!

Honey Oat Bread

I made this last week thinking I would enter it into the fair that day.  I got them all baked up and ready to go, and realized that I couldn't enter them until the next day!  I was bummed, because I wanted them to taste it fresh.  So...I didn't enter one.  I promised myself that I would for sure next year.  Maybe with a few other things.  I would love it if I got Grand Champion!  Hey, maybe one day i'll try to get Homemaker of the Year!  Hahahahahahahaha...yeah right.  Anyhoo, this bread is awesome.  It's moist and perfect.  I love it fresh out of the oven with a big slab of butter spread all over.  *drool*  It's also really good for sandwich bread.  Give it a try.

Honey Oat Bread
4 tsp. active dry yeast
1/2 c. honey
4 Tbsp butter
2 1/4 c. water
1 Tbsp salt
2 3/4 c. all purpose flour
4 c. whole wheat flour
1 c. quick oats
1 egg

In a medium bowl heat the butter and honey in the microwave until the butter is melted. Remove and add the water; the mixture should be warm (110-120 degrees). Stir in the yeast and let sit until bubbly, about 10 minutes.

In the bowl of a stand mixer fitted with a dough hook, combine salt, yeast mixture, 2 cups whole wheat flour and 1 cup all-purpose flour. With mixer on low, gradually blend liquid into dry ingredients until just blended. Increase the speed to medium, beat for two minutes, occasionally scraping bowl. Gradually beat in the egg and one cup of whole wheat flour to make a thick batter. Continue beating for two minutes. Stir in oats, 1 cup whole wheat flour and 1 cup all purpose flour. Knead till smooth and elastic. Use more flour if dough is too sticky.

Place in a greased bowl and cover. Let rise in a warm place until doubled, about 1 hour.

Punch the dough down and cover and let rise again for about 20 minutes.  Form into to loaves and place in greased 9x5 bread pans.  Let rise until doubled in size, about 1 hour. 

Bake at 350 degrees for 35-40 minutes or until a golden brown.  Enjoy!

Source-Tasty Kitchen

Fair week went really well.  As I mentioned in a previous post,  Justy placed 10th in Quality, which is awesome!  I am so proud of her.  All that hard work really does pay off. 

Here she is showing off her good looking sheep.

See you tomorrow!!

Zucchini Chocolate Chip Muffins

This recipe was a real winner in my house.  We ate them all within a day.  The recipe doesn't make very many, but I'm ok with that.  I didn't want these sitting around the house for more than a day.  Why?!  Because I would have made a pig out of myself until they were gone. 

I love finding delicious recipes with zucchini hidden in them.  I don't know how healthy the muffins are with the added chocolate chips, but knowing my kids are getting a little bit of veggies with a treat makes me happy!  :o)

Zucchini Chocolate Chip Muffins
1 1/2 c. flour
3/4 c. sugar
1 tsp. baking soda
1 tsp cinnamon
1/2 tsp salt
1 egg
1/4 c. vegetable oil
1/4 c. apple sauce  (If you don't have the apple sauce then use 1/2 c. vegetable oil total.)
1/4 c. milk
1 Tbsp lemon juice
1 tsp vanilla
1 c. grated zucchini
1/4-1/2 c, chocolate chips

In a large mixing bowl combine flour, sugar, baking soda, cinnamon, and salt.  Mix well.  In a smaller bowl combing egg, oil, apple sauce, milk, lemon juice and vanilla.  Stir to combine and then add it to your dry ingredients, stirring until just moistened.  Fold in chocolate chips and zucchini. 

Pour into muffin liners, about 2/3rds full.  Bake at 350 degrees for 20-25 minutes.  This made 12 muffins and then I poured the remaining batter in a ramekin and ate it myself!  :o) 

Have a great Wednesday!  Me and the family are off to the fair to see Justy show her sheep.  Woo!  Wish us luck.  Ciao!!

Whole Wheat Dinner Rolls

I have found my new favorite roll recipe.  These turned out sooooooo yummy!  I could not stop eating them.  My kids and husband loved them too, and they don't like the wheat products so much.  Something about the taste of wheat bread just always brings so many memories of my sweet Grandma and of when I was a little girl.  *sigh*  Anyhoo...These take a lot of rising time, but I think it is totally worth it, because they are so light and fluffy and amazing and delicious and heavenly and perfect and...i'll stop now.  :o)  It was the perfect day to bake too.  It was raining and thundering most the day and oddly chilly.  It was just a dang good day!  I love those days!

Ooohhlala!  I got me a new camera and its FABULOUS!!



Whole Wheat Dinner Rolls
4 tsp yeast (I prefer using the Saf Instant Yeast.  I have never ever had a problem with it and it works every time.)
1 3/4 c. warm water (110 degrees) You don't want your water too cold or too warm or your yeast won't work.
1/2 c. white sugar
1 tsp salt
1/4 c. butter, melted and cooled
1 egg, beaten
2 1/4 c. whole wheat flour
2 1/2 c. bread flour
1/4 c. melted butter to grease your pans, and rolls

In a large mixing bowl dissolve your yeast for about 10 minutes until it's good and bubbly.

Add sugar, salt, melted butter, egg, and whole wheat flour to the yeast mixture.  Mix well.  Start adding bread flour 1/2 c. at a time until the dough starts pulling away from the bowl.  Once that happens turn up the speed and with your dough hook knead it for 4 minutes.  If you don't have a dough hook then turn it onto a floured surface and knead 8 minutes until it's smooth and elastic.  Lightly oil bowl and put your dough back in turning to coat it.  Cover and let rise until doubled in size.  About 1 hour. 

Punch down and let it rise again until doubled.  About 30 minutes.  Grease 2 muffin pans with butter.  Punch down dough and divide in half.  Roll it out into a rectangle 6x14 or so.  (Doesn't have to be perfect)  Then cut into 7x1 strips making 12 strips.  Roll your strips up and place into muffin cups.  Do the same with the other half.  Butter tops and cover them and let rise until doubled in size.  About 40 minutes.

Preheat oven to 400 degrees and bake rolls 12-15 minutes or until golden brown.  Remove and butter again.  Now try not to eat all of them.  :o)

Source-Allrecipes

Have a fantastic weekend!!!  See you Monday!

Yummy White Bread

I've been searching for an easy white bread recipe with great results and I think I found it.  I've made it about 4 times since and each time with a yummy end product.  I so very easily could finish off an entire loaf in one day with lots of butter.  I got this recipe from my friend Kelsey, at A Spice A Day.  She will be guest posting for us here next week.  :o)  I can't wait! 

Yummy White Bread

2 c. warm water (110 degrees)

2 Tbsp. white sugar

2 packets of yeast, or I use 4 teaspoons of the saf-instant yeast

1 1/2 tsp. salt

1/4 c. vegetable oil

6 c. bread flour

cooking spray

In your mixing bowl combine water, sugar, and yeast.  Stir to combine and let it sit until it starts growing and gets all foamy.  With your dough hook mix in salt and oil.  On low speed mix in 1 cup of flour at a time.  Once all the flour is in turn your mixer up to medium speed and knead for 5 minutes.  If you don't have a mixer with a dough hook then knead by hand until dough is nice and smooth.  After it's smooth take dough out and add a little oil to the bottom of the bowl and roll dough around to coat it.  Cover bowl and let the dough rise until doubled in size.  About 1 hour.  Dough is done when bubbles start to form on the top.  Punch down down and divide into 2 balls.  Spray 2-9x5 bread pans.  Place dough in them and cover and let rise for about 30 minutes. Don't let them get too high!  Bake at 350 degrees for 30 minutes or until it's a nice golden brown.  Dump them out onto a wire rack and brush butter on tops while they are still warm. 

Happy Friday!  Have a fun and safe weekend!  See you for Menu Monday!

Pita Bread

I love pita bread!  Have you ever eaten at the Pita Pit? It's one of my favorite places to go eat when I am out of town.  Mmmm...so when I seen this recipe I knew I had to try it, because it was SO easy!  I wanted something different for lunch besides the sandwiches with bread, and boring ole' leftovers.  I baked these up and I think my family was pleasantly surprised.  They gobbled them right up.  When they started to get a little stale, I tore them up and we dipped them in olive oil and balsamic vinegar.  It was tasty!  The possibilities of what to stuff inside these are endless.  I made ham and cheese with lots of veggies and mayo and mustard in mine.  It was yum yum yummy!

Love how big and poofy they get while they bake.

Can we say yum?!

Pita Bread

1 tablespoon yeast

1 ¼ cup warm water
1 teaspoon salt
3- 3 ½ cups flour

In your mixing bowl pour in water and sprinkle yeast over the top and let it come to life, about 5 minutes.  Add in salt and 1 1/2 c. flour and mix using your dough hook.  Mix until it has a batter consistency.  Add in rest of the flour in 1/2 c. increments and mix until your dough is rough looking.  Knead about 8 more minutes adding my flour if it's sticky.  Knead until it is smooth and elastic.

Roll into balls.  6 for big pitas, 10 for smaller or mix it up a bit and make a whole bunch of different sizes.  Flatten out the balls with a rolling pin, about 1/4 inch thick, making sure it's even thickness all the way around.  Let them rest on a floured surface for about 30-40 minutes, untily slightly puffed.

Preheat oven to 425 degrees.  With a spatula, flip the pitas onto a baking sheet.  Throw them in the oven and watch the puff up.  Bake 10-15 minutes until a light golden brown.

Let them cool and then add whatever you want to them and enjoy!!

Source-Simple Bites

Poppyseed Bread

This has to be my favorite quick bread. It is so flavorful and moist. It makes 2 big loaves, so I usually always give one away or freeze it and keep the other for us to munch on. I must be honest though...i'm usually the only one that munches on them. Jason isn't a huge fan of it...(He is odd) and I usually eat the whole thing before the kids discover I made it. Ha ha! Just teasing...or am I? :o) You can change the flavoring of it too. My personal favorite is almond, but I know a lot of people that would prefer lemon.

Uh...I would have a picture...but my bread didn't work. lol...why you ask?! Oh because my mind was occupied with a fussy baby and a toddler hanging on my legs. I totally forgot to add the eggs. I thought it looked a little light when I poured them into the bread pans, but I thought what the heck! It's right. NOT!  I didn't realize what I did, until I started typing up the recipe for you guys.  It tastes ok, but something is just weird about it. O'well...another one to add to my recipe mis-haps. I'll post a picture when I make the recipe again. Der!!! I won't be giving this extra loaf to anyone. I might just feed it to my chickens.

Poppyseed Bread
3 c. flour
2 1/4 c. sugar
3 eggs
1/2 tsp salt
1 1/2 tsp baking powder
1 1/8 c. vegetable oil
1 1/2 c. milk
1 1/2 Tbsp poppyseeds
1 1/2 tsp almond extract
1 1/2 tsp vanilla
1 1/2 tsp melted butter

Mix everything together really good and pour into 2 greased large bread pans. Bake at 350 degrees for 50-60 minutes.

Let them cool completely.

School is out here, so I'm looking forward to a fun and eventful summer with my kiddies. I'm hoping to put some more kid friendly recipes up, because my daughter is showing a lot more interest in the kitchen. Wish me luck with that.

Hope you all have a great long weekend! Hope the sun is shining for everyone.

Source-The Girl Who Ate Everything

Overnight Sticky Buns

Or as my son would call them, "PUMKINS!"  lol...as soon as I pulled them out of the oven he was so excited we were having "pumkins" for breakfast.  I loved that I could throw these together before I went to bed and just put them in the oven in the morning.  And they were delicious.  Gotta love the ooey gooey goodness of this breakfast.  I was mostly excited to change it up a bit and having something other than yogurt and oatmeal in the morning. This was an awesome change.  :o)

Overnight Sticky Buns
18  frozen Rhodes Dinner Rolls
4.5 oz cook and serve vanilla or butterscotch pudding
1/2 c. brown sugar
1 tsp. cinnamon
1/3 c. melted butter

Spray a bundt pan with cooking spray and throw your frozen rolls in it nice and even.  Sprinkle the tops with pudding mix, brown sugar, and cinnamon.  Pour the butter over the top.  Cover with a towel overnight.  When you wake up, preheat your oven to 350 degrees and bake for 20-30 minutes.  Let them sit for 5 minutes then turn them upsdie down on a serving platter.  ENJOY!  :o)

Source-Our Best Bites Cookbook

Tasty Cornbread

I've made a dozen or so cornbread recipes searching for "the one". Mine always turn out too dry or too tasteless. Yuck. My good friend Megan had us over for dinner once and served us this delicious, moist, full of yummy sweetness cornbread. I had at least two (okay, three) pieces and wanted the recipe. I had finally found "the one". I'm not sure why it took me so long to make this, but I finally baked this up last night. It is definitely a keeper and it's so easy! Sometimes simple really is better. Enjoy!

Tasty Cornbread
1/2 cup butter, room temp.
1 cup sugar
2 eggs
1 cup yellow cornmeal
1 1/2 cups flour
2 t. baking powder
1/2 t. salt
1 1/2 cup milk

Cream the butter and sugar together then mix in your eggs. In a separate bowl, combine the dry ingredients. Combine butter mixture, dry ingredients, and milk. Mix till combined. Bake at 375 in a greased 8x8 pan for 40-50 minutes.

Source: Megan says she found the recipe in some cookbook but has no idea which one. Anyone?

I've been watching Paula Dean on Hulu while I cook or clean and Maggie asked me why she says "y'all". I explained to her what it meant so we spent the next hour or so putting "y'all" in every sentence we could. Love that lil' girl of mine. So, with that. Y'all have a good Tuesday now, y'hear? :)

Homemade Pizza

Nothing like shooting out 4 big ole' pizzas and having hardly any left for leftovers the next day.  It's a good feeling when my food gets eaten up and I get compliments saying how yummy it was.  :o)  This pizza dough is the easiest to throw together and with the best results.  I seriously prefer these pizzas over any pizza place in this little town.  The recipe makes 2 big sheet pans, but I had to feed 10 adults and 8 kids, so I doubled the recipe and 4 sheets was perfect!  I made a pepperoni, pepperoni and olive, meat lovers, and hawaiian.  I think next time I'm gonna try a chicken bacon ranch or something fancy.

Homemade Pizza Dough
1 tsp active dry yeast
1 1/2 c. warm water
4 c. flour
1 tsp kosher salt
1/3 c. olive oil, plus more for drizzling

In a small bowl add water and yeast together and let it sit about 10 minutes or until it's good and bubbly.  In your mixing bowl add your flour and salt and stir to combine.  Slowly pour in olive oil while your stirring.  Stir until oil is incorporated.  Gently stir yeast mixture and pour into flour mix.  Mix until it forms a ball.  Drizzle a big bowl with olive oil.  Throw in dough and roll it around to coat your dough.  Cover with saran wrap and let rise somewhere warm for 1-2 hours or until doubled in size.  Drizzle 2 big sheet pans with olive oil.  Divide dough in half and spread each half out into pans.  You might not think it's gonna spread all the way but it does.  It is a thinner crust.  Top with pizza sauce, cheese, and your favorite toppings and throw it a preheated 500 degree oven for 10-12 minutes or until edges of dough are golden brown.  DELISH!!

Dough can be refridgerated for up to 3 days after it's made, or if you wrap it up good and tight it can be frozen for up to 6 months!!  So that's a plus too!!

Hope you enjoy this recipe as much as my family does.  Have a wonderful week!!!!

Source-Pioneer Woman

Giant Pretzels...And a Winner!!

First of all I need to announce our winner of the Shutterfly Book!  So exciting.  We appreciate all the entries, and can't wait for another giveaway.  They are so fun!  So with Random.org the winner is....drum roll, please....Whitney Blaisdell!!!  Congrats!  You need to e-mail Monica to claim your prize at cholita41 at yahoo dot com. 

Now the Pretzels...

...you know...like the ones in the mall!?  Oh baby!  Every time I do go to the mall, which isn't very often, I have to stop by Pretzel Maker and get me one.  I was craving one so bad one day when I was pregnant with my 2nd baby, that I had to make some, because I wasn't driving an hour to get one.  I found the perfect recipe.  These taste even better than the ones you can buy.  I've been making them since, and my family and I gobble them up.  Jason likes his dipped in pizza sauce, I like mine dipped in butter...lots and LOTS of butter.  They are best fresh out of the oven, but are also good the day after microwaved.  I would have one for breakfast if there were any left.  :o)  These are so simple to throw together.  Give them a try, and i'm sure you will be so happy you did...or mad at me, because they are so amazing that you can't stop at 1.

Giant Pretzels
2 1/4 tsp. active dry yeast, or 1 packet
2 Tbsp. brown sugar
1 1/8 tsp salt
1 1/2 c. warm water, about 110 degrees F (make sure it's not too cold and not too hot.  It's gotta be just right to get that yeast growing.)
3 c. flour
1 c. bread flour
2 c. warm water
2 Tbsp baking soda
3 Tbsp melted butter
Coarse Kosher Salt

In your mixing bowl add yeast, brown sugar and salt.  Pour in water and give it a quick stir.  Leave it alone until you start seeing that yeast bubble up and grow, about 5-10 minutes.  Then add your flour and with your hook start mixing it until it's smooth and elasticy.  (Is that a word?)  If you don't have mixer with a hook then you'll need to knead the dough about 8 minutes until it's smooth and elasticy.  Pour a little veggie oil in a big bowl and plop your dough in there and move it around to get that oil all over the dough.  Cover and let raise for about an hour or until double in size. 

Combine your 2 c. warm water and baking soda in a pie pan or 8 inch casserole dish.

When the dough is done seperate dough into 12 parts.  Roll your pieces out into 3 foot ropes, (Roll it out about half way and set aside, and when your done rolling out your last one go back to your first and it will be easier to roll it out into a 3 foot rope.)  Shape them into pretzels, and dip them in your baking soda solution and place on a cookie sheet lined with parchment paper.  Let rise 15-20 minutes.

Bake at 450 degrees for 15-20 minutes, or until a golden brown.  Remove from oven and brush on melted butter and sprinkle with salt.  These are also good with parmasean cheese, cinnamon sugar, garlic salt, or whatever else you would want to experiment with. 

Hope you are having a wonderful week!  Have a happy Wednesday!!!

Banana Chocolate Chip Muffins

My brother was telling me how his girlfriend had made him the most amazing muffins.  I had to try them, and of course she shared her recipe with me, and I get to share it with you guys!  She is such an awesome cook, and I have tried to get her and my brother to guest blog on here, but they always have an excuse...Ha!  So hopefully some day they will grace us with their presence.  My kids and honey LOVED these.  They were even great 2 days after and still so moist.

Banana Chocolate Chip Muffins
Mix together
3 to 4 large bananas mashed
1/2 c. sugar
1 egg slightly beaten
1/3 c. melted butter

In another bowl combine
1 1/2 c. flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt

Pour dry ingredients into banana mixture and stir to combine.  Add 3/4 c. chocolate chips or if you prefer, leave it plain.  Line muffin tin with liners and fill 3/4 full.  Bake in a preheated 350 degree oven for 17-20 minutes or until toothpick comes out clean.  ENJOY!

P.S.  Guess who is here visiting?!  I'll give you a hint...it starts with a M, and ends with a onica!  WOOOHOOOO!!!  :o)  

Biscuits and Gravy...and an Introduction

Hi!!!  Erica here!  Just a quick note to introduce you to our new addition.  Baby Boy K arrived on 1-26 at 1:07 PM.  He was 8 lbs 7 oz. and 21 inches long.  It was a fast delivery and i'm so grateful for that.  He has been such an awesome baby so far, and he is such a huge blessing in our lives.  Our family is complete, and who knew that i'd have 2 red headed little boys.  :o)  I couldn't be happier.  Big Sis and Big Bro are doing great with him.  Hopefully soon I can get back in the groove of things and start baking and cooking up a storm.  Wish me luck. 

Hi, Mommy!

 1 week old

Now for my Friday recipe...

One of my hubbies favorites.  I'm still trying to master it.  I think i'm getting close though.  He used to prefer going to Flags West and get their Biscuits and Gravy instead.  Ha!  Rude.  :o)  Gotta love an honest husband.  I made the biscuits in heart shapes this time.  Maybe that will help it out a little bit. How cute would these be for Valentines Day morning?  We like to eat them for dinner, but I don't think this qualifies as "romantical" dinner type.  I'm not a HUGE fan of Biscuits and Gravy, but I make them to make the man happy.  Isn't that how it works?  Hope you enjoy them too!

 Can you tell it's a heart?!  Awwww...

Biscuits and Gravy

Biscuits-

2 c. flour

1 Tbsp baking powder
1 tsp salt
1 Tbsp sugar
1/3 c. shortening
1 c. millk

Preheat oven to 425 degrees.  Whisk together flour, baking powder, salt and sugar.  Cut in shortening until it looks like it's evenly incorporated.  Gradually stir in milk.  Stir until well combined.  Pour out onto floured surface and knead 15-20 times until nice and smooth.  Punch out until about an inch thick and cut with a round cookie cutter, or a round cup.  I can usually get about 9-10 biscuits. Place on ungreased cookie sheet and bake for 13-15 minutes or until they start turning a golden brown on top.

Gravy-
1 lb ground sausage
1/4 c. flour

2 c. milk

salt and pepper to taste

Brown your sausage.  If you got a ton of grease in your pan then drain most of it.  I think some fat gives it good flavor.  When it's done browning add flour and whisk it around for a minute or so until all the meat is coated.  Add salt and pepper to your liking.  Gradually whisk in milk and continue stirring on medium heat until it starts to thicken.  It's done when you get it to the consistency you prefer.  Pour over warm biscuits and enjoy.

Another Roll Recipe...I likey this one.

Last Sunday night for dinner my sweet mother-in-law made yet another batch of amazing rolls. They were different than her usual recipe. I really liked the taste of these and inquired about them. This was a new recipe that worked better for her Sunday schedule. What works is the fact that she can make these at night put them in the fridge then in the morning roll them out and let them raise for three hours. They were fluffy, soft, and perfect.

I attempted these and they turned out tasty. I cut the recipe in half and made them the regular way (mix, raise, shape, raise, bake). I just like that I have the option to refrigerate if needed. I know, I know, there are a million recipes for rolls out there and they only vary slightly here and there. Some of you may already have your go to recipe and you'll never change. This is for those that are still in search for their go to roll recipe. Try this one, it may be a keeper.

Shirley's Rolls
2 Tbsp. yeast
2 c. warm water
1 c. melted butter
6 eggs, well beaten
1 c. sugar
1 1/2 teas. salt
8 to 10 c. flour (you can use 1/2 white and 1/2 wheat too)

Mix 2 cups water, yeast, and 2 Tablespoons of sugar together. Let yeast mixture rest for about 5 minutes. Add melted butter, the rest of the sugar, and the 6 beaten eggs. Mix well. Add flour and salt. Mix well but gently. You will use more or less flour depending on the weather. The dough will still be sort of sticky when you cover it loosely. Let is rise for 2 to 3 hours.

Knead down gently. Divide into 4 equal parts and shape in whatever way you choose. Let rise for 1-3 hours. Bake at 400 degrees for 8-12 minutes.

Source: Shirley Lifferth

Hope everyone has a wonderful Monday. I've been organizing and re-planning my days. Just trying to be more productive. It's cold out there, so I might as well spend my time inside being productive. I may have some organizing ideas up my sleeve this month. :) Happy Monday!

Eggnog Bread

I'm sorry...but you can't have Christmas without Eggnog.  Mmmm...I just love the stuff!  Whoever thought of making a bread taste like it is amazing!!!  It took me 2 go rounds at this bread to make it just right.  My first batch stuck so bad to the pan that it didn't have a bottom, and I couldn't take a picture of that.  It depressed me.  I get frustrated pretty easy when my cooking doesn't turn out right.  So...I tried again yesterday and...and I had a few mishaps, but the end result was pretty good...I think...  For some reason, i'm just not on top of my game!  I'm nervous to try my next recipe!  Anyhoo...enough of my babbling.  Try this bread.  It will make you and your belly happy.  It did mine!

Eggnog Bread
1/2 c. butter, softened
1 c. sugar
2 tsp. rum extract
1 tsp vanilla extract
2 eggs, beat
1 1/2 c. eggnog
2 c. flour
2 tsp baking powder
1/2 tsp salt
1/4 tsp nutmeg
1 small box vanilla pudding

Preheat oven to 350 degrees.  Grease the CRAP out of 9x5 bread pan.  (I'm serious about the greasing part)  Blend the softened butter til nice and smooth and add sugar.  Blend til light and fluffy.  Add your extracts, eggs, and eggnog.  Blend until well combined.  In a seperate bowl sift together flour, baking powder, salt and nutmeg and stir in vanilla pudding.  Add to eggnog mixture and stir just enough to moisten.  Bake for 40-60 minutes or until toothpick comes out clean.  Cool.  Wrap tight and store in refridgerator.  :o) 

I had to cover the tops of mine with foil so the tops didn't get too brown.  I think this would be fun to make into mini muffins for Christmas morning.  I think I might do that.

Hope you are having a fantastic week!