An incredibility quick and easy homemade I've cream with very few ingredients!
2 cups heavy cream or regular cream
1 cup whole milk
1/2 -3/4 cups sugar (see note)
1 Tablespoon vanilla
add in options of your choice
Whisk all ingredients together and process according to your ice-cream machines directions. If desired, add toppings or add ins in the last minute of churning or mix in by hand. Freeze in freezer until firm.
NOTES:
-Adjust sugar content to your liking. I add more or less sugar depending on what I'm adding in.
-Hand mix in crushed cookies, sprinkles, nuts, or cheesecake crumbles, fruit, ect.
-Mash fresh fruit in a bowl with a little sugar or a spoonful of coordinating fruit jam and then layer in swirls in the freezer container.
-Layer in swirls of caramel chocolate or fruit sauce in freezer container.
-Add extracts to your liking.
Wednesday, October 10, 2018
Monday, October 8, 2018
Everyday Banana Muffins
Everyday Reading
(adapted from Williams-Sonoma Muffins Cookbook)
Ingredients
3 very ripe bananas mashed
1 egg
1/4 cup plain or Greek yogurt or sour cream
1/4 cup oil
3 Tablespoons milk or buttermilk
1 Tablespoon vanilla
1 1/2 cups flour
3/4 cup sugar
1 1/2 teaspoons baking soda
1/4 tsp salt
Preheat the oven to 375 degrees. Grease a muffin tin and set aside.
In a mixing bowl, whisk together the mashed bananas, egg, yogurt/sour cream, oil, milk and vanilla. Pour the flour and sugar on the top of the mixture then sprinkle on the soda and salt so they aren't touching the liquid part. Whisk everything together, just until smooth.
Divide the batter between the 12 muffin cups (you can fill them all the way up to the rim) and bake for 20 minutes or until the tops are a deep golden-brown and they spring back when you gently press the tops.
Let cool slightly and serve. Especially with a smear of raspberry jam.
(adapted from Williams-Sonoma Muffins Cookbook)
Ingredients
3 very ripe bananas mashed
1 egg
1/4 cup plain or Greek yogurt or sour cream
1/4 cup oil
3 Tablespoons milk or buttermilk
1 Tablespoon vanilla
1 1/2 cups flour
3/4 cup sugar
1 1/2 teaspoons baking soda
1/4 tsp salt
Preheat the oven to 375 degrees. Grease a muffin tin and set aside.
In a mixing bowl, whisk together the mashed bananas, egg, yogurt/sour cream, oil, milk and vanilla. Pour the flour and sugar on the top of the mixture then sprinkle on the soda and salt so they aren't touching the liquid part. Whisk everything together, just until smooth.
Divide the batter between the 12 muffin cups (you can fill them all the way up to the rim) and bake for 20 minutes or until the tops are a deep golden-brown and they spring back when you gently press the tops.
Let cool slightly and serve. Especially with a smear of raspberry jam.
Tracy Buys BBQ Sauce/ Pork Chops
Joe’s BBQ Sauce
4 tablespoons unsalted butter
2 cups diced onions
1 cup apple cider vinegar
¾ cup packed dark brown sugar
1 ½ cups ketchup
1 ¼ cups apple juice
1 cup maple syrup (no substitutions)
½ cup sparkling apple juice
½ cup prunes/dried plums, chopped fine
¼ cup Worcestershire sauce
¼ teaspoon cayenne pepper
1 tablespoon Kosher salt
1 ½ teaspoon freshly ground black pepper
Melt the butter in a saucepan over medium heat, then add the onions and cook until translucent, about 4 minutes. Stir in the vinegar and brown sugar until dissolved. Add remaining ingredients and bring to a boil. Reduce to a simmer and cook until thickened, about 30 minutes. Puree with an immersion blender or regular blender.
Glazed Pork Chops
6 center cut pork chops
vegetable oil, for the grill
Joe’s BBQ sauce
Rub for pork:
2 tablespoons coarsely ground black pepper
2 tablespoons packed dark brown sugar
2 teaspoons smoked paprika
Prepare pork by rubbing the spice mixture all over the chops. Wrap in plastic and let refrigerate 2 to 4 hours (or let sit out for 1 hour on counter). When ready to grill, preheat grill to medium. Brush the grated with vegetable oil, then place the chops directly over the flame and grill until marked and cooked halfway through, about 7 minutes. Turn and cook the other side the same amount of time in a cooler part of grill. Baste with BBQ sauce and cook for one minute, flip and repeat for the other side. Serve with extra BBQ sauce on the side.
4 tablespoons unsalted butter
2 cups diced onions
1 cup apple cider vinegar
¾ cup packed dark brown sugar
1 ½ cups ketchup
1 ¼ cups apple juice
1 cup maple syrup (no substitutions)
½ cup sparkling apple juice
½ cup prunes/dried plums, chopped fine
¼ cup Worcestershire sauce
¼ teaspoon cayenne pepper
1 tablespoon Kosher salt
1 ½ teaspoon freshly ground black pepper
Melt the butter in a saucepan over medium heat, then add the onions and cook until translucent, about 4 minutes. Stir in the vinegar and brown sugar until dissolved. Add remaining ingredients and bring to a boil. Reduce to a simmer and cook until thickened, about 30 minutes. Puree with an immersion blender or regular blender.
Glazed Pork Chops
6 center cut pork chops
vegetable oil, for the grill
Joe’s BBQ sauce
Rub for pork:
2 tablespoons coarsely ground black pepper
2 tablespoons packed dark brown sugar
2 teaspoons smoked paprika
Prepare pork by rubbing the spice mixture all over the chops. Wrap in plastic and let refrigerate 2 to 4 hours (or let sit out for 1 hour on counter). When ready to grill, preheat grill to medium. Brush the grated with vegetable oil, then place the chops directly over the flame and grill until marked and cooked halfway through, about 7 minutes. Turn and cook the other side the same amount of time in a cooler part of grill. Baste with BBQ sauce and cook for one minute, flip and repeat for the other side. Serve with extra BBQ sauce on the side.
Oven Roasted Tomatoes
Our Best Bites
A bunch of tomatoes, any variety
Extra Virgin Olive Oil
Kosher Salt
Fresh Cracked Pepper
a bunch of garlic cloves
Preheat oven to 325
Cut your tomatoes. If you’re using small romas, just cut them in half. Anything larger, quarter them. Half Grape Tomatoes. Place tomatoes in a large bowl. Drizzle with olive oil (enough to coat everything) and sprinkle with salt and pepper. Lightly toss together, coating everything.
Arrange tomatoes in a single layer, skins down, on a cookie sheet lined with foil or parchment paper. Mince garlic and sprinkle over tomatoes being careful to let most of it drop directly on the tomatoes .
Place in oven and cook for 2 1/2-3 hours, depending on the size of your tomatoes. It usually takes about 3 for romas that are halved. If you quarter them (the ones in my final picture are quartered) they’ll get done a little faster. You’ll want to just keep an eye on them after about 2 -2 1/2 hours.
WHAT TO DO WITH THEM:
sandwiches, pasta, panini,
Puree in food processor with garlic cloves for a delicious tomato paste- spread on bread or add to tomatoes based sauce or soup
Puree in food processor with parmesan cheese and olive oil- spread on baguette slices
A bunch of tomatoes, any variety
Extra Virgin Olive Oil
Kosher Salt
Fresh Cracked Pepper
a bunch of garlic cloves
Preheat oven to 325
Cut your tomatoes. If you’re using small romas, just cut them in half. Anything larger, quarter them. Half Grape Tomatoes. Place tomatoes in a large bowl. Drizzle with olive oil (enough to coat everything) and sprinkle with salt and pepper. Lightly toss together, coating everything.
Arrange tomatoes in a single layer, skins down, on a cookie sheet lined with foil or parchment paper. Mince garlic and sprinkle over tomatoes being careful to let most of it drop directly on the tomatoes .
Place in oven and cook for 2 1/2-3 hours, depending on the size of your tomatoes. It usually takes about 3 for romas that are halved. If you quarter them (the ones in my final picture are quartered) they’ll get done a little faster. You’ll want to just keep an eye on them after about 2 -2 1/2 hours.
WHAT TO DO WITH THEM:
sandwiches, pasta, panini,
Puree in food processor with garlic cloves for a delicious tomato paste- spread on bread or add to tomatoes based sauce or soup
Puree in food processor with parmesan cheese and olive oil- spread on baguette slices
Friday, July 13, 2018
Buttermilk Pancakes- Oh Sweet Basil
1 tsp salt
2 tsp baking powder
1 tsp baking soda
2 cups flour
2 T sugar
2 eggs whisked
2 cups buttermilk
2 T unsalted butter melted
Combine salt, baking powder, baking soda, flour and sugar
In separate bowl whisk together the eggs and buttermilk. drizzle in the butter as you continue to whisk
Switch to a wooden spoon and make a well in the middle go the dry ingredients. pour in the wet ingredients and stir until almost completely combined. The more you stir the pancakes the more flat and rough they will be so mix gently until a few streaks of flour remain.
Pour 1/3 cup batter into circle. It will be very thick. Cook until one or two bubbles begin to form then flip.
Makes 8-10 pancakes
2 tsp baking powder
1 tsp baking soda
2 cups flour
2 T sugar
2 eggs whisked
2 cups buttermilk
2 T unsalted butter melted
Combine salt, baking powder, baking soda, flour and sugar
In separate bowl whisk together the eggs and buttermilk. drizzle in the butter as you continue to whisk
Switch to a wooden spoon and make a well in the middle go the dry ingredients. pour in the wet ingredients and stir until almost completely combined. The more you stir the pancakes the more flat and rough they will be so mix gently until a few streaks of flour remain.
Pour 1/3 cup batter into circle. It will be very thick. Cook until one or two bubbles begin to form then flip.
Makes 8-10 pancakes
Monday, July 9, 2018
The Best Homemade Spaghetti Sauce
1 tablespoon olive oil
2 cups onion, chopped and divided
5 cloves garlic, finely minced
2 pounds lean ground beef or lean ground turkey
1 red bell pepper, seeded, cored and coarsely chopped
1 can (12-ounces) tomato paste
1 teaspoon coarse, kosher salt
1 teaspoon black pepper
3 teaspoons dried oregano
3 teaspoons dried basil
1 1/2 teaspoons dried thyme
2 cans (14-ounces each) Italian-style diced tomatoes or regular diced tomatoes
2 cans (28-ounces each) crushed tomatoes
8 ounces button or baby bella mushrooms, chopped
1 1/2 cups beef stock or beef broth
2 tablespoons brown sugar
2 bay leaves
2 tablespoons balsamic vinegar
DIRECTIONS:
In a large pot, heat the olive oil over medium heat. Add 1 cup of the chopped onions, and sauté until translucent and slightly browned, 3-4 minutes. Add garlic, and cook, stirring constantly for a minute or so.
Add beef, and cook, breaking into small pieces, until it is no longer pink, 6-7 minutes. Drain excess grease.
In a blender or food processor, blend remaining 1 cup onion and the red pepper until smooth. Pour the mixture into the pot with the beef and onions.
Add the tomato paste, salt, pepper, oregano, basil and thyme, and cook for 1 minute, stirring until combined.
Add diced tomatoes, crushed tomatoes, mushrooms (if using), beef broth, and sugar. Stir until combined before adding the bay leaves.
Bring the sauce to a boil, and then reduce to low and simmer for 1 hour, stirring occasionally. Stir in the balsamic vinegar and let the sauce rest for 10-15 minutes (for the flavor to absorb) before serving.
*I’ve also had good success making this in the slow cooker; I brown the meat ahead of time and throw everything (minus the olive oil and balsamic vinegar) in the slow cooker and cook on high for 4-6 or low for 7-9 hours. I add the balsamic vinegar 15 minutes before serving.
This sauce halves (or even quarters) great if you don’t want to make such a large batch. I have never tried canning it (but hopefully will figure out a canning recipe soon!).
Make Ahead Instructions: The sauce can be made 2-3 days in advance and stored in the refrigerator. It also freezes beautifully. My favorite way to thaw/cook the sauce is to throw the heaping frozen mass of sauce in the slow cooker and cook it on low for about 5-6 hours. It thaws and heats up wonderfully well.
2 cups onion, chopped and divided
5 cloves garlic, finely minced
2 pounds lean ground beef or lean ground turkey
1 red bell pepper, seeded, cored and coarsely chopped
1 can (12-ounces) tomato paste
1 teaspoon coarse, kosher salt
1 teaspoon black pepper
3 teaspoons dried oregano
3 teaspoons dried basil
1 1/2 teaspoons dried thyme
2 cans (14-ounces each) Italian-style diced tomatoes or regular diced tomatoes
2 cans (28-ounces each) crushed tomatoes
8 ounces button or baby bella mushrooms, chopped
1 1/2 cups beef stock or beef broth
2 tablespoons brown sugar
2 bay leaves
2 tablespoons balsamic vinegar
DIRECTIONS:
In a large pot, heat the olive oil over medium heat. Add 1 cup of the chopped onions, and sauté until translucent and slightly browned, 3-4 minutes. Add garlic, and cook, stirring constantly for a minute or so.
Add beef, and cook, breaking into small pieces, until it is no longer pink, 6-7 minutes. Drain excess grease.
In a blender or food processor, blend remaining 1 cup onion and the red pepper until smooth. Pour the mixture into the pot with the beef and onions.
Add the tomato paste, salt, pepper, oregano, basil and thyme, and cook for 1 minute, stirring until combined.
Add diced tomatoes, crushed tomatoes, mushrooms (if using), beef broth, and sugar. Stir until combined before adding the bay leaves.
Bring the sauce to a boil, and then reduce to low and simmer for 1 hour, stirring occasionally. Stir in the balsamic vinegar and let the sauce rest for 10-15 minutes (for the flavor to absorb) before serving.
*I’ve also had good success making this in the slow cooker; I brown the meat ahead of time and throw everything (minus the olive oil and balsamic vinegar) in the slow cooker and cook on high for 4-6 or low for 7-9 hours. I add the balsamic vinegar 15 minutes before serving.
This sauce halves (or even quarters) great if you don’t want to make such a large batch. I have never tried canning it (but hopefully will figure out a canning recipe soon!).
Make Ahead Instructions: The sauce can be made 2-3 days in advance and stored in the refrigerator. It also freezes beautifully. My favorite way to thaw/cook the sauce is to throw the heaping frozen mass of sauce in the slow cooker and cook it on low for about 5-6 hours. It thaws and heats up wonderfully well.
Quick Weeknight Homemade Spaghetti Sauce
1 pound ground beef, ground turkey, or ground pork (or a combination)
1/2 cup chopped onion
2 cloves garlic, finely minced
2 tablespoons tomato paste
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon dried thyme
1/2 teaspoon coarse, kosher salt
1/4 teaspoon black pepper
28-ounce can crushed tomatoes
8-ounce can tomato sauce
1-2 teaspoons brown sugar
1 tablespoon low-sodium soy sauce
Hot, cooked noodles, for serving
Freshly grated Parmesan cheese, for serving (optional)
In a large 12-inch nonstick skillet over medium-high heat, cook the ground meat, onion, garlic, and a pinch of salt and pepper, breaking the meat into small pieces as it cooks, until the meat is not longer pink.
Drain any excess grease.
Stir in the tomato paste, basil, oregano, thyme, salt and pepper. Cook over medium-high heat, stirring constantly, for about a minute, until the mixture smells fragrant.
Add the crushed tomatoes, tomato sauce, brown sugar and soy sauce. Stir to combine.
Bring the sauce to a simmer and cook for 5-10 minutes (or as long as you like/need).
Serve over hot, cooked noodles.
NOTES:
To get a full spaghetti meal on the table fast, cook the noodles while you make the sauce. It probably goes without saying, but you could use ground sausage, if that’s your preference, or experiment making this meatless. Also, I won’t tell if you decide to opt for 1/2 or so teaspoon garlic powder in place of the minced, fresh garlic.
Like I mention in the post above, since the recipe calls for two tablespoons of tomato paste, you can freeze the remaining tomato sauce (from a can) to use later OR look for the tomato paste in the squeezable tubes (life changing!).
This sauce is obviously delicious as a quick spaghetti meal, but it’s also wonderful subbed in a multitude of pasta dishes, like this manicotti or these lasagna rolls.
1/2 cup chopped onion
2 cloves garlic, finely minced
2 tablespoons tomato paste
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon dried thyme
1/2 teaspoon coarse, kosher salt
1/4 teaspoon black pepper
28-ounce can crushed tomatoes
8-ounce can tomato sauce
1-2 teaspoons brown sugar
1 tablespoon low-sodium soy sauce
Hot, cooked noodles, for serving
Freshly grated Parmesan cheese, for serving (optional)
In a large 12-inch nonstick skillet over medium-high heat, cook the ground meat, onion, garlic, and a pinch of salt and pepper, breaking the meat into small pieces as it cooks, until the meat is not longer pink.
Drain any excess grease.
Stir in the tomato paste, basil, oregano, thyme, salt and pepper. Cook over medium-high heat, stirring constantly, for about a minute, until the mixture smells fragrant.
Add the crushed tomatoes, tomato sauce, brown sugar and soy sauce. Stir to combine.
Bring the sauce to a simmer and cook for 5-10 minutes (or as long as you like/need).
Serve over hot, cooked noodles.
NOTES:
To get a full spaghetti meal on the table fast, cook the noodles while you make the sauce. It probably goes without saying, but you could use ground sausage, if that’s your preference, or experiment making this meatless. Also, I won’t tell if you decide to opt for 1/2 or so teaspoon garlic powder in place of the minced, fresh garlic.
Like I mention in the post above, since the recipe calls for two tablespoons of tomato paste, you can freeze the remaining tomato sauce (from a can) to use later OR look for the tomato paste in the squeezable tubes (life changing!).
This sauce is obviously delicious as a quick spaghetti meal, but it’s also wonderful subbed in a multitude of pasta dishes, like this manicotti or these lasagna rolls.
Lasagna Pioneer Woman
The Best lasagna Ever- Ree Drummond
1-1/2 pound Ground Beef
1 pound Hot Breakfast Sausage
2 cloves Garlic, Minced
2 cans (14.5 Ounce) Whole Tomatoes (can do petite diced tomatoes)
2 cans (6 Ounce) Tomato Paste
2 Tablespoons Dried Parsley
2 Tablespoons Dried Basil
1 teaspoon Salt
3 cups Lowfat Cottage Cheese (can do Ricotta Cheese)
2 whole Beaten Eggs
1/2 cup Grated (not Shredded) Parmesan Cheese
2 Tablespoons Dried Parsley
1 teaspoon Salt
1 pound Sliced Mozzarella Cheese (can used shredded)
1 package (10 Ounce) Lasagna Noodles
(add 1/2 Teaspoon Salt And 1 Tablespoon Olive Oil To Pasta Water)
Bring a large pot of water to a boil.
Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, and garlic. Cook over medium-high heat until browned. Drain half the fat; less if you’re feeling naughty. Add tomatoes, tomato paste, 2 tablespoons parsley, basil and salt. After adding the tomatoes, the sauce mixture should simmer for 45 minutes while you are working on the other steps.
In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt. Stir together well. Set aside. Cook lasagna until “al dente” (not overly cooked).
To assemble:
Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary. Spoon half the cottage cheese mixture over the noodles. Spread evenly. Cover cottage cheese with a layer of mozzarella cheese. Spoon a little less than half the meat/sauce mixture over the top.
Repeat, ending with meat/sauce mixture. Sprinkle top generously with extra Parmesan.
Either freeze, refrigerate for up to two days, or bake immediately: 350-degree oven for 20 to 30 minutes, or until top is hot and bubbly.
1-1/2 pound Ground Beef
1 pound Hot Breakfast Sausage
2 cloves Garlic, Minced
2 cans (14.5 Ounce) Whole Tomatoes (can do petite diced tomatoes)
2 cans (6 Ounce) Tomato Paste
2 Tablespoons Dried Parsley
2 Tablespoons Dried Basil
1 teaspoon Salt
3 cups Lowfat Cottage Cheese (can do Ricotta Cheese)
2 whole Beaten Eggs
1/2 cup Grated (not Shredded) Parmesan Cheese
2 Tablespoons Dried Parsley
1 teaspoon Salt
1 pound Sliced Mozzarella Cheese (can used shredded)
1 package (10 Ounce) Lasagna Noodles
(add 1/2 Teaspoon Salt And 1 Tablespoon Olive Oil To Pasta Water)
Bring a large pot of water to a boil.
Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, and garlic. Cook over medium-high heat until browned. Drain half the fat; less if you’re feeling naughty. Add tomatoes, tomato paste, 2 tablespoons parsley, basil and salt. After adding the tomatoes, the sauce mixture should simmer for 45 minutes while you are working on the other steps.
In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt. Stir together well. Set aside. Cook lasagna until “al dente” (not overly cooked).
To assemble:
Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary. Spoon half the cottage cheese mixture over the noodles. Spread evenly. Cover cottage cheese with a layer of mozzarella cheese. Spoon a little less than half the meat/sauce mixture over the top.
Repeat, ending with meat/sauce mixture. Sprinkle top generously with extra Parmesan.
Either freeze, refrigerate for up to two days, or bake immediately: 350-degree oven for 20 to 30 minutes, or until top is hot and bubbly.
Thursday, July 5, 2018
Whole Wheat Oatmeal Chocolate Chip Cookies
Mels Kitchen Cafe- Taste just like great Harvest!!
INGREDIENTS:
1 ¼ cups brown sugar
1 ¼ cups sugar
1 ¼ cups butter
3 eggs
1 ¼ teaspoon baking soda
1 ¼ teaspoon baking powder
1 teaspoon vanilla
1 ¼ teaspoon salt
2 ½ cups white wheat flour
2 ½ cups oats (you can use either rolled oats or quick oats – I prefer the texture of quick oats in this recipe)
2 ½ cups semisweet chocolate chips
DIRECTIONS:
Preheat oven to 350 degrees.
Cream butter and sugars together. Beat in eggs and vanilla extract. Stir in dry ingredients and mix well, then stir in chocolate chips. Scoop rounded tablespoonfuls of cookie dough onto greased (or lined) baking sheets. Bake at 350 for 10 minutes.
INGREDIENTS:
1 ¼ cups brown sugar
1 ¼ cups sugar
1 ¼ cups butter
3 eggs
1 ¼ teaspoon baking soda
1 ¼ teaspoon baking powder
1 teaspoon vanilla
1 ¼ teaspoon salt
2 ½ cups white wheat flour
2 ½ cups oats (you can use either rolled oats or quick oats – I prefer the texture of quick oats in this recipe)
2 ½ cups semisweet chocolate chips
DIRECTIONS:
Preheat oven to 350 degrees.
Cream butter and sugars together. Beat in eggs and vanilla extract. Stir in dry ingredients and mix well, then stir in chocolate chips. Scoop rounded tablespoonfuls of cookie dough onto greased (or lined) baking sheets. Bake at 350 for 10 minutes.
Super Soft Chocolate Chip Cookies
Mels Kitchen Cafe
**The recipe I used the most!! Tried and True!!
2 sticks (16 tablespoons, 8 ounces) butter, softened (see this post about perfectly softened butter for cookies)
3/4 cup (5.25 ounces) packed light brown sugar
3/4 cup (5.25 ounces) granulated sugar
2 large eggs
2 teaspoons vanilla extract
3 cups (15 ounces) flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 cups (12 ounces) chocolate chips
DIRECTIONS:
Preheat the oven to 350 degrees F. Line baking sheets with parchment paper or lightly grease with cooking spray.
In a large bowl or in the bowl of an electric stand mixer, cream together the butter, brown sugar, granulated sugar, eggs, and vanilla until light and fluffy, 2-3 minutes. Add the flour, baking soda, baking powder, salt and chocolate chips. Mix until combined.
Roll into balls (about 2 tablespoons in size, I use a medium #40 cookie scoop as talked about here) and drop onto the prepared baking sheets.
Bake for 10-11 minutes until the edges are just set and the middles are still light and fluffy. Let the cookies rest on the baking sheets for 3-4 minutes before removing to a wire rack to cool completely.
NOTES:
If you want a slightly puffier cookie, increase the flour to 3 1/4 cups (16.25 ounces). These cookies freeze beautifully (both the formed cookie dough balls and the baked cookies).
**The recipe I used the most!! Tried and True!!
2 sticks (16 tablespoons, 8 ounces) butter, softened (see this post about perfectly softened butter for cookies)
3/4 cup (5.25 ounces) packed light brown sugar
3/4 cup (5.25 ounces) granulated sugar
2 large eggs
2 teaspoons vanilla extract
3 cups (15 ounces) flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 cups (12 ounces) chocolate chips
DIRECTIONS:
Preheat the oven to 350 degrees F. Line baking sheets with parchment paper or lightly grease with cooking spray.
In a large bowl or in the bowl of an electric stand mixer, cream together the butter, brown sugar, granulated sugar, eggs, and vanilla until light and fluffy, 2-3 minutes. Add the flour, baking soda, baking powder, salt and chocolate chips. Mix until combined.
Roll into balls (about 2 tablespoons in size, I use a medium #40 cookie scoop as talked about here) and drop onto the prepared baking sheets.
Bake for 10-11 minutes until the edges are just set and the middles are still light and fluffy. Let the cookies rest on the baking sheets for 3-4 minutes before removing to a wire rack to cool completely.
NOTES:
If you want a slightly puffier cookie, increase the flour to 3 1/4 cups (16.25 ounces). These cookies freeze beautifully (both the formed cookie dough balls and the baked cookies).
Whole Wheat Make Ahead Pancake Mix
12 cups white whole wheat flour
1 tablespoon baking soda
2 tablespoons baking powder
2 tablespoons salt
4 tablespoons sugar
DIRECTIONS:
Combine all the ingredients together. Store well-covered at room temperature for a month or so.
To make pancakes, mix 2 cups dry pancake mix, 2 large eggs, 3 cups buttermilk* and 4 tablespoons melted butter or coconut oil. Mix until just combined (don’t overmix!).
Heat a griddle to medium heat and spread about 1/4 cup batter for each pancake (I like to keep the batter fairly thick and spread slightly with the bottom of the measuring cup I scoop with – they’ll spread while cooking). Cook for a few minutes on each side, adjusting heat as needed, until cooked through. This will make about 12 pancakes, depending on the specific size.
Homemade buttermilk is usually quite a bit thinner than storebought buttermilk so if using homemade, you may want to start with 2 cups and add more as needed until the right consistency is reached (see note).
NOTES:
I use white wheat I’ve ground myself which is usually a bit fluffier coming out of the wheat grinder – what I’m saying is, don’t pack the flour into the measuring cup, fluff it up, scoop the cup in and level it off with a flat edge (versus shaking it to level). Make sense?
1 tablespoon baking soda
2 tablespoons baking powder
2 tablespoons salt
4 tablespoons sugar
DIRECTIONS:
Combine all the ingredients together. Store well-covered at room temperature for a month or so.
To make pancakes, mix 2 cups dry pancake mix, 2 large eggs, 3 cups buttermilk* and 4 tablespoons melted butter or coconut oil. Mix until just combined (don’t overmix!).
Heat a griddle to medium heat and spread about 1/4 cup batter for each pancake (I like to keep the batter fairly thick and spread slightly with the bottom of the measuring cup I scoop with – they’ll spread while cooking). Cook for a few minutes on each side, adjusting heat as needed, until cooked through. This will make about 12 pancakes, depending on the specific size.
Homemade buttermilk is usually quite a bit thinner than storebought buttermilk so if using homemade, you may want to start with 2 cups and add more as needed until the right consistency is reached (see note).
NOTES:
I use white wheat I’ve ground myself which is usually a bit fluffier coming out of the wheat grinder – what I’m saying is, don’t pack the flour into the measuring cup, fluff it up, scoop the cup in and level it off with a flat edge (versus shaking it to level). Make sense?
Mels Honey Almond Granola
6 cups old-fashioned oats
1 teaspoon salt
1/2 cup brown sugar
2 cups raw, unsalted almonds, divided
1/2 cup honey
6 tablespoons coconut oil
1/2 teaspoon vanilla extract
DIRECTIONS:
Preheat the oven to 325 degrees. Line two large, rimmed baking sheets with parchment paper (this is optional, you can leave them unlined if you’d rather, just watch to make sure the granola doesn’t stick while baking).
Add the oats, salt, and brown sugar to a large bowl.
In a food processor or blender, process one cup of the almonds until they are very finely chopped, similar to the texture of almond meal (don’t process too long or it will become almond butter). Pour the mixture into the bowl with the oats. Coarsely chop the other half of the almonds and add them in the bowl. Toss until mixed evenly.
Combine the honey and coconut oil in a small saucepan and heat over medium-low just until the coconut oil is melted. Add the vanilla and whisk to combine.
Pour the honey mixture over the dry ingredients and toss until evenly mixed. Pour the granola evenly on two large, rimmed baking sheets and spread into an even layer.
Bake the granola for 15-25 minutes, tossing once or twice. Watch carefully so it doesn’t burn. It should smell fragrant and be lightly golden. The exact baking time will depend on how crunchy you like your granola.
Remove from the oven and let the granola cool on the baking sheets before breaking up into pieces and storing in an airtight container.
Jeanie Granola
Best Ever Granola
1/2 cup oil
3/4 cup cup pure maple syrup
3/4 cups brown sugar
7 cups oats
1 cup almonds
1 cup pecans
1 cup raw sunflower seeds
1 cup shredded coconut
1 cup chopped dates
1/2 cup wheat germ
1/2 cup ground flax seed
raisins, dried cranberries, or other dried fruit or notes may be added as desired.
Golden raisins, chopped pecans, silvered almonds
Preheat oven to 325
spray 2 cookie sheets with pam, set aside
In med bowl, combine oil, syrup and brown sugar
Heat until sugar starts to melt, stir well
In large bowl combine dry ingredients. Toss to mix well
Pour syrup mixture over dry ingredients and stir until well mixed
Spread evenly onto 2 cookie sheets
Place in oven and bake for 10 minutes
Remove pans and stir, then bake 8 minutes more
Cool to Room temp, stir again
Store in airtight container up to one month
Makes 12 cups
1/2 cup oil
3/4 cup cup pure maple syrup
3/4 cups brown sugar
7 cups oats
1 cup almonds
1 cup pecans
1 cup raw sunflower seeds
1 cup shredded coconut
1 cup chopped dates
1/2 cup wheat germ
1/2 cup ground flax seed
raisins, dried cranberries, or other dried fruit or notes may be added as desired.
Golden raisins, chopped pecans, silvered almonds
Preheat oven to 325
spray 2 cookie sheets with pam, set aside
In med bowl, combine oil, syrup and brown sugar
Heat until sugar starts to melt, stir well
In large bowl combine dry ingredients. Toss to mix well
Pour syrup mixture over dry ingredients and stir until well mixed
Spread evenly onto 2 cookie sheets
Place in oven and bake for 10 minutes
Remove pans and stir, then bake 8 minutes more
Cool to Room temp, stir again
Store in airtight container up to one month
Makes 12 cups
Monday, July 2, 2018
White Buttercream Frosting
Mels Kitchen Cafe
1 cup (16 tablespoons, 8 ounces) butter, softened to room temperature (see note)
1 teaspoon pure vanilla extract
4 cups (16 ounces) powdered sugar
2 to 4 tablespoons heavy cream
DIRECTIONS:
In a large bowl using a handheld mixer or the bowl of an electric stand mixer fitted with the paddle attachment, beat the softened butter and vanilla extract until the butter is light in color and creamy, about 3 minutes, scraping down the sides and bottom of the bowl as needed.
Add the powdered sugar gradually, about 1/2 cup at a time, mixing completely after each addition and scraping the sides of the bowl often.
Increase the mixer speed to medium-high, and continue mixing while adding the heavy cream (start with the lesser amount and add more as needed until the desired consistency is reached). Add more powdered sugar for a thicker frosting.
Whip until the frosting is light and fluffy, about 3-4 minutes.
If using food coloring, add it now (gel coloring is preferred so it doesn’t thin out the frosting), and mix until combined.
NOTES:
Because this is an all-butter frosting recipe (the only way to go!), it’s hard to get it completely white, but it will definitely whiten more as it is whipped and mixed. Using clear vanilla extract in place of the pure vanilla extract can also help if you are after a whiter frosting.
It’s important to beat the butter by itself in the first step to lighten it in texture and color, and it can also help prevent a grainy texture in the frosting. The butter should be soft enough that it “gives” to pressure with a finger but not so soft that your finger can slide all the way through easily. And no melty spots (you microwave-softeners, you!) – butter that is too soft will lead to greasy frosting.
I prefer using heavy cream in the frosting but you can sub in half-and-half or milk (it will be slightly less rich and creamy). The frosting pipes really well (but stays soft; doesn’t harden like royal icing) and works great on cakes and cookies. For cookies, I like adding slightly more heavy cream (upwards of 6 tablespoons) so the frosting is extra creamy.
A lot depends on how heavy handed one is with frosting, but this makes enough to lightly frost a two layer 9-inch cake, but I double or triple if I’m piping decorations or the cake is bigger.
Often I’ll make this a cream cheese-style frosting by eliminating one stick (8 tablespoons) of butter and adding 4-6 ounces softened cream cheese (beating it with the butter in the first step).
1 cup (16 tablespoons, 8 ounces) butter, softened to room temperature (see note)
1 teaspoon pure vanilla extract
4 cups (16 ounces) powdered sugar
2 to 4 tablespoons heavy cream
DIRECTIONS:
In a large bowl using a handheld mixer or the bowl of an electric stand mixer fitted with the paddle attachment, beat the softened butter and vanilla extract until the butter is light in color and creamy, about 3 minutes, scraping down the sides and bottom of the bowl as needed.
Add the powdered sugar gradually, about 1/2 cup at a time, mixing completely after each addition and scraping the sides of the bowl often.
Increase the mixer speed to medium-high, and continue mixing while adding the heavy cream (start with the lesser amount and add more as needed until the desired consistency is reached). Add more powdered sugar for a thicker frosting.
Whip until the frosting is light and fluffy, about 3-4 minutes.
If using food coloring, add it now (gel coloring is preferred so it doesn’t thin out the frosting), and mix until combined.
NOTES:
Because this is an all-butter frosting recipe (the only way to go!), it’s hard to get it completely white, but it will definitely whiten more as it is whipped and mixed. Using clear vanilla extract in place of the pure vanilla extract can also help if you are after a whiter frosting.
It’s important to beat the butter by itself in the first step to lighten it in texture and color, and it can also help prevent a grainy texture in the frosting. The butter should be soft enough that it “gives” to pressure with a finger but not so soft that your finger can slide all the way through easily. And no melty spots (you microwave-softeners, you!) – butter that is too soft will lead to greasy frosting.
I prefer using heavy cream in the frosting but you can sub in half-and-half or milk (it will be slightly less rich and creamy). The frosting pipes really well (but stays soft; doesn’t harden like royal icing) and works great on cakes and cookies. For cookies, I like adding slightly more heavy cream (upwards of 6 tablespoons) so the frosting is extra creamy.
A lot depends on how heavy handed one is with frosting, but this makes enough to lightly frost a two layer 9-inch cake, but I double or triple if I’m piping decorations or the cake is bigger.
Often I’ll make this a cream cheese-style frosting by eliminating one stick (8 tablespoons) of butter and adding 4-6 ounces softened cream cheese (beating it with the butter in the first step).
Sunday, July 1, 2018
BBQ Sauce- Beef Brisquet
BBQ Sauce Beef Brisquet
(I double this recipe because I like to have it for leftovers.)
1 cup Bullseye BBQ sauce
1 cup ketchup
1/4 cup brown sugar
Mix together in sauce pan, just until sugar is completely dissolved.
When meat is done, scrape off any remaining fat, cut 1/4" slices opposite the grain, and put in large baking pan. Pour juices from jelly roll pan over meat and cover with a little sauce to moisten. Can be served right away or warmed up in the oven prior to serving. Serve with sauce.
(I double this recipe because I like to have it for leftovers.)
1 cup Bullseye BBQ sauce
1 cup ketchup
1/4 cup brown sugar
Mix together in sauce pan, just until sugar is completely dissolved.
When meat is done, scrape off any remaining fat, cut 1/4" slices opposite the grain, and put in large baking pan. Pour juices from jelly roll pan over meat and cover with a little sauce to moisten. Can be served right away or warmed up in the oven prior to serving. Serve with sauce.
Quick and Easy Pizza Sauce
Oh Sweet Basil
Quick Easy Pizza Sauce just like your favorite Pizzeria
2 Teaspoons Olive oil
1 Tablespoon Butter (optional or sub more olive oil if you’re being healthier)
4 Cloves of Garlic, minced
1 3/4 Teaspoons Onion Powder
1/4-1/2 Teaspoon Red Pepper Flakes
1 1/2 Teaspoon Fresh Basil, (I think the Gourmet Gardens tube from the produce department tastes better in this sauce) chopped *3/4 teaspoon Dried
1 Teaspoon Fresh Oregano, chopped *1/2 Dried
2- 8oz Cans of Tomato Sauce
4 Tablespoons Tomato Paste
5 Tablespoons Fresh Parmesan Cheese, grated
2 Teaspoons Brown Sugar
2/3 Cup Warm Water
Salt and Pepper to taste
DIRECTIONS:
In a large pot over medium heat, add the olive oil and butter and heat until almost shimmering.
Add the garlic, stirring a few times around the pot and then quickly add the onion powder, red pepper flakes, basil and oregano.
Stir a few times and allow the herbs to bloom.
Add Parmesan Cheese, and brown sugar and then quickly dump in the tomato sauce, tomato paste and water.
Stir to combine and bring to a light boil.
Turn down to low, season to taste and allow to simmer for 1-2 hours for ultimate flavor or use immediately if needed.
*This sauce can be stored in a sealed mason jar for up to 3 weeks.
Quick Easy Pizza Sauce just like your favorite Pizzeria
2 Teaspoons Olive oil
1 Tablespoon Butter (optional or sub more olive oil if you’re being healthier)
4 Cloves of Garlic, minced
1 3/4 Teaspoons Onion Powder
1/4-1/2 Teaspoon Red Pepper Flakes
1 1/2 Teaspoon Fresh Basil, (I think the Gourmet Gardens tube from the produce department tastes better in this sauce) chopped *3/4 teaspoon Dried
1 Teaspoon Fresh Oregano, chopped *1/2 Dried
2- 8oz Cans of Tomato Sauce
4 Tablespoons Tomato Paste
5 Tablespoons Fresh Parmesan Cheese, grated
2 Teaspoons Brown Sugar
2/3 Cup Warm Water
Salt and Pepper to taste
DIRECTIONS:
In a large pot over medium heat, add the olive oil and butter and heat until almost shimmering.
Add the garlic, stirring a few times around the pot and then quickly add the onion powder, red pepper flakes, basil and oregano.
Stir a few times and allow the herbs to bloom.
Add Parmesan Cheese, and brown sugar and then quickly dump in the tomato sauce, tomato paste and water.
Stir to combine and bring to a light boil.
Turn down to low, season to taste and allow to simmer for 1-2 hours for ultimate flavor or use immediately if needed.
*This sauce can be stored in a sealed mason jar for up to 3 weeks.
Ground Beef Tacos
Mels Kitchen Cafe
The best ground beef tacos or ground turkey
1 pound ground beef or ground turkey
1/2 to 3/4 cup chopped white or yellow onion
1 to 3 garlic cloves, finely minced, or 1 teaspoon garlic powder
1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons ground coriander
1/2 teaspoon salt
1/4 to 1/2 teaspoon black pepper
8-ounce can tomato sauce
1 jalapeño, seeded and finely minced (optional)
Taco shells
Taco toppings of choice
In a large skillet over medium heat, add the ground beef or turkey, onion, and a pinch of salt and pepper. Cook, stirring often and breaking the meat into small pieces, until the meat is cooked through, 5-7 minutes.
Off the heat, drain any excess grease, if needed.
Return the skillet to the heat and stir in the garlic, chili powder, cumin, coriander, salt and pepper. Cook for about 30 seconds until the mixture smells fragrant.
Add the tomato sauce and minced jalapeños, if using. Simmer the mixture for about 5-10 minutes, stirring occasionally. Season to taste with additional salt and pepper, if needed.
Serve in taco shells with your choice of toppings (makes great taco salad, too!).
The best ground beef tacos or ground turkey
1 pound ground beef or ground turkey
1/2 to 3/4 cup chopped white or yellow onion
1 to 3 garlic cloves, finely minced, or 1 teaspoon garlic powder
1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons ground coriander
1/2 teaspoon salt
1/4 to 1/2 teaspoon black pepper
8-ounce can tomato sauce
1 jalapeño, seeded and finely minced (optional)
Taco shells
Taco toppings of choice
In a large skillet over medium heat, add the ground beef or turkey, onion, and a pinch of salt and pepper. Cook, stirring often and breaking the meat into small pieces, until the meat is cooked through, 5-7 minutes.
Off the heat, drain any excess grease, if needed.
Return the skillet to the heat and stir in the garlic, chili powder, cumin, coriander, salt and pepper. Cook for about 30 seconds until the mixture smells fragrant.
Add the tomato sauce and minced jalapeños, if using. Simmer the mixture for about 5-10 minutes, stirring occasionally. Season to taste with additional salt and pepper, if needed.
Serve in taco shells with your choice of toppings (makes great taco salad, too!).
White Rice Pressure Cooker
1 cup long grain white rice
1 1/4 cups water
1/2 tsp salt
Add rice water and salt to pressure cooker pot. Lock Lid in place. Select high pressure for 3 minutes. Allow to naturally release for 10 minutes then do a quick release. Fluff rice with fork.
** The recipe is easily doubled or tripled without any additional cooking time. Add 1 T oil if doubling to prevent foaming.
** Jasmine and other white rices work well with this recipe too.
1 1/4 cups water
1/2 tsp salt
Add rice water and salt to pressure cooker pot. Lock Lid in place. Select high pressure for 3 minutes. Allow to naturally release for 10 minutes then do a quick release. Fluff rice with fork.
** The recipe is easily doubled or tripled without any additional cooking time. Add 1 T oil if doubling to prevent foaming.
** Jasmine and other white rices work well with this recipe too.
Chipotles Cilantro Lime Rice Pressure Cooker
Cilantro Lime Rice
1 cup long grain white rice
1 1/4 cups water
2 T vegetable oil
1 tsp salt
1 T fresh lime juice
3 T chopped fresh cilantro
add rice, water, 1 T oil, and salt to pot. Stir and lock lid in place. Select high pressure for 3 minutes cook time. Natural Release for 7 minutes then do a quick release. Fluff rice with fork then add combined cilantro, lime juice and remaining 1 T oil.
1 cup long grain white rice
1 1/4 cups water
2 T vegetable oil
1 tsp salt
1 T fresh lime juice
3 T chopped fresh cilantro
add rice, water, 1 T oil, and salt to pot. Stir and lock lid in place. Select high pressure for 3 minutes cook time. Natural Release for 7 minutes then do a quick release. Fluff rice with fork then add combined cilantro, lime juice and remaining 1 T oil.
Cafe Rio Instant Pot
Cafe Rio Chicken Instant Pot
2 lbs frozen chicken breasts
1/2 cup Zesty Italian Dressing
1/2 T chili powder
1/2 T cumin
1 packet dry ranch dressing mix
3/4 cup water
Wish all ingredients except chicken in instant pot and then place breasts into the mixture. cook on manual high pressures for 12 min for frozen breasts (8 min not frozen). Let Pot naturally release until pin falls. Shred meat. Serve as you would any taco meat!!
** Cook on Poultry setting on pot, adjust to more on the setting. Cook time is around 30 minutes once it build up to pressure.
Cilantro Lime Rice
1 cup long grain white rice
1 1/4 cups water
2 T vegetable oil
1 tsp salt
1 T fresh lime juice
3 T chopped fresh cilantro
add rice, water, 1 T oil, and salt to pot. Stir and lock lid in place. Select high pressure for 3 minutes cook time. Natural Release for 7 minutes then do a quick release. Fluff rice with fork then add combined cilantro, lime juice and remaining 1 T oil.
Cafe Rio Black Beans
1 cup black beans
4 cups water
1 1/2 T chicken bouillon
2 T dehydrated onion flakes
7 garlic cloves or 2 tsp garlic powder
3/4 tsp salt
1 bay leaf
red wine vinegar to taste
Add all ingredients to the instant pot except red wine vinegar. Manually cook for 23 minutes (25 if using older beans, 15 if beans are soaked). Let the pot naturally release for 10 minutes then vent. remove lid and add a couple Tablespoons of red wine vinegar to taste!!
2 lbs frozen chicken breasts
1/2 cup Zesty Italian Dressing
1/2 T chili powder
1/2 T cumin
1 packet dry ranch dressing mix
3/4 cup water
Wish all ingredients except chicken in instant pot and then place breasts into the mixture. cook on manual high pressures for 12 min for frozen breasts (8 min not frozen). Let Pot naturally release until pin falls. Shred meat. Serve as you would any taco meat!!
** Cook on Poultry setting on pot, adjust to more on the setting. Cook time is around 30 minutes once it build up to pressure.
Cilantro Lime Rice
1 cup long grain white rice
1 1/4 cups water
2 T vegetable oil
1 tsp salt
1 T fresh lime juice
3 T chopped fresh cilantro
add rice, water, 1 T oil, and salt to pot. Stir and lock lid in place. Select high pressure for 3 minutes cook time. Natural Release for 7 minutes then do a quick release. Fluff rice with fork then add combined cilantro, lime juice and remaining 1 T oil.
Cafe Rio Black Beans
1 cup black beans
4 cups water
1 1/2 T chicken bouillon
2 T dehydrated onion flakes
7 garlic cloves or 2 tsp garlic powder
3/4 tsp salt
1 bay leaf
red wine vinegar to taste
Add all ingredients to the instant pot except red wine vinegar. Manually cook for 23 minutes (25 if using older beans, 15 if beans are soaked). Let the pot naturally release for 10 minutes then vent. remove lid and add a couple Tablespoons of red wine vinegar to taste!!
Saturday, June 23, 2018
Smokey Sloppy Joe - Oh Sweet Basil
3 T Butter
1/2 cup diced onion
1 red pepper chopped
1 1/2 tsp garlic minced
1 pound ground beef
2 1/2 T brown sugar
2 T Dijon mustard
2 T worcestershire sauce
3/4 tsp liquid smoke
1 T chili powder
1 tsp smoked paprika
1 cup ketchup
1/4 cup apple cider vinegar
salt and pepper to taste
Melt butter in large dutch oven, add onion cook till translucent (5 min). Add peppers and garlic and stir occasionally for 1 minute. Add the ground beef and break it up with a wooden spoon, stirring it all together. Add brown sugar mustard worcestershire liquid smoke chili powder and paprika. Stir and then add the ketchup and vinegar. Allow to cook for 5 minutes and serve or allow to simmer for 1 hour. The longer it cooks the better the flavor.
*For less vinegar flavor, start with 1 to 2 T and add more as desired.
*For less smoke flavor only add 1 tsp
* We did not love the red pepper and can easily be left out and still have great flavor
1/2 cup diced onion
1 red pepper chopped
1 1/2 tsp garlic minced
1 pound ground beef
2 1/2 T brown sugar
2 T Dijon mustard
2 T worcestershire sauce
3/4 tsp liquid smoke
1 T chili powder
1 tsp smoked paprika
1 cup ketchup
1/4 cup apple cider vinegar
salt and pepper to taste
Melt butter in large dutch oven, add onion cook till translucent (5 min). Add peppers and garlic and stir occasionally for 1 minute. Add the ground beef and break it up with a wooden spoon, stirring it all together. Add brown sugar mustard worcestershire liquid smoke chili powder and paprika. Stir and then add the ketchup and vinegar. Allow to cook for 5 minutes and serve or allow to simmer for 1 hour. The longer it cooks the better the flavor.
*For less vinegar flavor, start with 1 to 2 T and add more as desired.
*For less smoke flavor only add 1 tsp
* We did not love the red pepper and can easily be left out and still have great flavor
Saturday, March 3, 2018
Instant Pot Honey Sesame Chicken
Six sisters stuff
Ingredients
• 4 boneless, skinless chicken breasts
• Salt and pepper
• 1 cup honey
• 1/2 cup soy sauce
• 1/2 cup diced onion
• 1/4 cup ketchup
• 2 tablespoons vegetable oil (could also use olive oil or canola oil)
• 2 cloves garlic, minced
• 1/4 teaspoon red pepper flakes (optional - doesn't really add heat, just adds more flavor)
• 4 teaspoons cornstarch dissolved in 6 Tablespoons water
• Sesame seeds
Instructions
1 Place your chicken in the bottom of the Instant Pot.
2 In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken and put your Instant Pot Lid on and seal.
3 Cook on the Meat setting for 20 minutes and then quick release once the 20 minutes is up. Remove chicken from pot, leave sauce.
4 Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water in a small bowl and pour into your Instant Pot. Stir to combine with sauce. Push the Saute button and cook sauce for about 5 minutes or until slightly thickened.
5 Cut the chicken into bite size pieces, then return to pot and toss with sauce before serving. Sprinkle with sesame seeds and serve over rice or noodles.
6 You can also sprinkle more red pepper flakes on top if you want more heat.
7 I removed my Honey Sesame Chicken from the Instant Pot and put in a bowl and cooked my rice in my Instant Pot.
8 To make rice in your Instant Pot you need to have the same ratio rice as you do water.
9 I used 2 cups of Brown Jasmine Rice.
10 To make it: Rinse and drain 2 cups of rice and dump it into your Instant Pot. Add 2 cups of water. Seal your instant pot with the lid and push the Rice button. It will cook for 10 minutes then quick release. You will have PERFECT rice!
Hawaiian Meatballs Instant Pot
Ingredients:
32 oz. package of precooked, frozen meatballs (you could use turkey meatballs)
13.5 oz can of unsweetened pineapple chunks (put juice aside)
1 large pepper, diced (red, yellow or green)
1 cup of brown sugar
2 Tbl. cornstarch
2/3 cup of white vinegar
2 Tbl. soy sauce
Directions:
Combine pineapple juice, brown sugar, cornstarch, vinegar and soy sauce in instant pot. Add frozen meatballs, pineapple chunks and diced peppers. Cook on high Pressure for 7 minutes. Quick Release. Serve over rice.
Freezable option:
Place meatballs in a freezer bag and top with green pepper and drained pineapple chunks. Add pineapple juice, brown sugar, cornstarch, vinegar and soy sauce. Close the bag and shake carefully until the meatballs are covered.
When ready to use dump the bag contents into a slow cooker or instant pot.
Slow Cook: 3-4 hours until heated through
Instant Pot: High Pressure 7 minutes quick release.
32 oz. package of precooked, frozen meatballs (you could use turkey meatballs)
13.5 oz can of unsweetened pineapple chunks (put juice aside)
1 large pepper, diced (red, yellow or green)
1 cup of brown sugar
2 Tbl. cornstarch
2/3 cup of white vinegar
2 Tbl. soy sauce
Directions:
Combine pineapple juice, brown sugar, cornstarch, vinegar and soy sauce in instant pot. Add frozen meatballs, pineapple chunks and diced peppers. Cook on high Pressure for 7 minutes. Quick Release. Serve over rice.
Freezable option:
Place meatballs in a freezer bag and top with green pepper and drained pineapple chunks. Add pineapple juice, brown sugar, cornstarch, vinegar and soy sauce. Close the bag and shake carefully until the meatballs are covered.
When ready to use dump the bag contents into a slow cooker or instant pot.
Slow Cook: 3-4 hours until heated through
Instant Pot: High Pressure 7 minutes quick release.
Tuesday, February 27, 2018
Baked Potatoes and Sweet Potatoes Instant Pot
You’ll never go back to cooking potatoes in the oven again! This method works well for both baking potatoes and sweet potatoes.
Pour a cup and a half of water in the bottom of the Instant Pot, place a steamer basket inside, and stack the potatoes on the basket.
Set the IP to cook on high pressure for
10 minutes (small-medium potatoes)
15 minutes (large potatoes).
Let the pressure naturally release for 20 minutes. Serve, (preferably with bacon, cheese, butter, & ranch!).
Pour a cup and a half of water in the bottom of the Instant Pot, place a steamer basket inside, and stack the potatoes on the basket.
Set the IP to cook on high pressure for
10 minutes (small-medium potatoes)
15 minutes (large potatoes).
Let the pressure naturally release for 20 minutes. Serve, (preferably with bacon, cheese, butter, & ranch!).
Slow Cooker Beef Barbacoa
Carls Bad Cravings
This Slow cooker Mexican Beef Barbacoa is extremely tender, juicy, EASY and bursting with rich, spicy (customiazble), complex flavors! Great for large crowds (think taco bar/Game Day!) or make ahead meals like tacos, burritos, nachos, salads, etc!
Ingredients
1(3-5 lb) beef chuck roasttrimmed of excess fat, cut into 8-10 pieces
1tablespoon olive oil
Slow Cooker Ingredients
1/2cup mild red enchilada sauce
24 oz. cans MILD chopped green chiles
2 chipotles in adobo sauce (more or less to taste)minced (approx. 2 tablespoons)**
2tablespoons lime juice
2tablespoons apple cider vinegar
2tablespoons brown sugar
1tablespoon Worchestershire
1-3teaspoons liquid smoke(depending on how “smoky” you like it)
1 TBS EACH ground cumin, dried oregano
2teaspoons salt
1tsp EACH garlic powder, onion powder
1/2tsp EACH chili powder, smoked paprika
1/4tsp EACH ground cloves, ground cinnamon
2 bay leaves
Instructions
Heat one tablespoon olive oil in a large skillet over medium high heat. Once very hot, add cubed beef and sear on all sides. Transfer beef to a 6 qt (or larger) slow cooker along with all remaining ingredients. Stir to combine. Cover and cook on HIGH for 3 1/2 – 4 1/2 hours or on LOW for 6-8 hours, OR until the beef shreds easily with a fork.
Remove beef to a cutting board (do NOT discard juices in slow cooker), shred, and add back to slow cooker and toss with slow cooker juices. Cook on low for 20 minutes for beef to absorb juices. Add additional hot sauce, lime juice or brown sugar to taste.
Remove beef with a pair of tongs to serving bowl or strain in colander so tacos, etc. don’t get soggy. If you would like “saucier” beef, add additional enchilada sauce.
Recipe Notes
**I would say 2 chipotle peppers is medium spicy. If you don’t like spice or want to make it kid friendly then reduce to 1 or less chipotle pepper.
***Liquid Smoke can be found next to the barbecue sauces in your grocery store and adds a wonderfully smokey flavor.
****If you are not serving immediately, then refrigerate the barbacoa beef IN its juices so it stays juicy.
This Slow cooker Mexican Beef Barbacoa is extremely tender, juicy, EASY and bursting with rich, spicy (customiazble), complex flavors! Great for large crowds (think taco bar/Game Day!) or make ahead meals like tacos, burritos, nachos, salads, etc!
Ingredients
1(3-5 lb) beef chuck roasttrimmed of excess fat, cut into 8-10 pieces
1tablespoon olive oil
Slow Cooker Ingredients
1/2cup mild red enchilada sauce
24 oz. cans MILD chopped green chiles
2 chipotles in adobo sauce (more or less to taste)minced (approx. 2 tablespoons)**
2tablespoons lime juice
2tablespoons apple cider vinegar
2tablespoons brown sugar
1tablespoon Worchestershire
1-3teaspoons liquid smoke(depending on how “smoky” you like it)
1 TBS EACH ground cumin, dried oregano
2teaspoons salt
1tsp EACH garlic powder, onion powder
1/2tsp EACH chili powder, smoked paprika
1/4tsp EACH ground cloves, ground cinnamon
2 bay leaves
Instructions
Heat one tablespoon olive oil in a large skillet over medium high heat. Once very hot, add cubed beef and sear on all sides. Transfer beef to a 6 qt (or larger) slow cooker along with all remaining ingredients. Stir to combine. Cover and cook on HIGH for 3 1/2 – 4 1/2 hours or on LOW for 6-8 hours, OR until the beef shreds easily with a fork.
Remove beef to a cutting board (do NOT discard juices in slow cooker), shred, and add back to slow cooker and toss with slow cooker juices. Cook on low for 20 minutes for beef to absorb juices. Add additional hot sauce, lime juice or brown sugar to taste.
Remove beef with a pair of tongs to serving bowl or strain in colander so tacos, etc. don’t get soggy. If you would like “saucier” beef, add additional enchilada sauce.
Recipe Notes
**I would say 2 chipotle peppers is medium spicy. If you don’t like spice or want to make it kid friendly then reduce to 1 or less chipotle pepper.
***Liquid Smoke can be found next to the barbecue sauces in your grocery store and adds a wonderfully smokey flavor.
****If you are not serving immediately, then refrigerate the barbacoa beef IN its juices so it stays juicy.
Shredded BBQ Chicken Sliders
Kelsey Nixon Blog
yield 4-6 servings
Ingredients
2 ½ lbs. boneless, skinless chicken thighs
1 teaspoon kosher salt
1 teaspoon cracked black pepper
Tangy Barbecue Sauce
½ cup ketchup
½ cup molasses
2 tablespoons Worcestershire
2 tablespoons apple cider vinegar
1 garlic clove
2 teaspoons chile powder
1 teaspoon cumin
1 teaspoon smoked paprika
½ teaspoon cracked black pepper
For serving
Potato buns, shredded cabbage, and pickles
Instructions
Season the chicken thighs with the salt and pepper – meanwhile, make the sauce.
For the sauce, set the pressure cooker on the saute setting. Add the ketchup, molasses, Worcestershire, vinegar, and garlic.Stir in the chile powder, cumin, paprika, and pepper and simmer until the mixture is thick, about 3 minutes.
Add the chicken and cover with the lid. Cook on HIGH pressure for 15 minutes before allowing the pressure to release naturally.
Transfer the chicken to a large bowl using tongs. Return the Instant Pot to the saute function and bring the sauce to a simmer for five minutes. Adjust seasoning with salt and pepper, to taste. (Sauce will thicken as it cools) While the sauce is simmering, shred the chicken. Toss the chicken with some of the barbecue sauce and serve the extra sauce on the side.
Assemble shredded chicken on soft potato buns adding shredded cabbage and pickles, if desired.
yield 4-6 servings
Ingredients
2 ½ lbs. boneless, skinless chicken thighs
1 teaspoon kosher salt
1 teaspoon cracked black pepper
Tangy Barbecue Sauce
½ cup ketchup
½ cup molasses
2 tablespoons Worcestershire
2 tablespoons apple cider vinegar
1 garlic clove
2 teaspoons chile powder
1 teaspoon cumin
1 teaspoon smoked paprika
½ teaspoon cracked black pepper
For serving
Potato buns, shredded cabbage, and pickles
Instructions
Season the chicken thighs with the salt and pepper – meanwhile, make the sauce.
For the sauce, set the pressure cooker on the saute setting. Add the ketchup, molasses, Worcestershire, vinegar, and garlic.Stir in the chile powder, cumin, paprika, and pepper and simmer until the mixture is thick, about 3 minutes.
Add the chicken and cover with the lid. Cook on HIGH pressure for 15 minutes before allowing the pressure to release naturally.
Transfer the chicken to a large bowl using tongs. Return the Instant Pot to the saute function and bring the sauce to a simmer for five minutes. Adjust seasoning with salt and pepper, to taste. (Sauce will thicken as it cools) While the sauce is simmering, shred the chicken. Toss the chicken with some of the barbecue sauce and serve the extra sauce on the side.
Assemble shredded chicken on soft potato buns adding shredded cabbage and pickles, if desired.
Oh Sweet Basil Chili Instant Pot
Oh Sweet Basil Award Winning Chili
Ingredients
1 1/2 Pounds Ground Beef
6 Strips of Bacon, chopped
1 Can (15 ounces) Kidney Beans, drained
1 Can (15 ounces) Pinto beans, drained
1 Can (15 ounces) Black beans, drained
1 Can (15 ounces) Fire Roasted diced tomatoes with juice
1 Can (6 oounce) Tomato paste
1 large Red onion, chopped
1 Red bell pepper, seeded and chopped
1 Jalapeño, seeded and minced *optional
2 Cups Beef stock
1 Tablespoon Dried oregano
2 Teaspoons ground cumin
2 Teaspoons Kosher salt
1 Teaspoon ground black pepper
1 Teaspoon Smoked Paprika
2 Tablespoons chili powder
1 Tablespoon Worcestershire sauce
1 Tablespoon Minced garlic
DIRECTIONS:
Turn your instant pot to sauté and add the bacon. Cook until crisp, stirring often to cook evenly. Remove the bacon to a paper towel lined plate.
Add the onions and peppers and cook until tender. Add the meat and cook until browned. Drain off any excess grease, we just tilt the pot and use a large spoon. Add all of the remaining ingredients and 3/4 of the bacon and stir to combine.
Turn the instant pot to chili and cook for 18-20 minutes*. Allow pressure to release for 10-15 minutes or quick release with the vent.
Serve with limes, sour cream, cheese, and a little bacon!
For the stove: Cook everything in the pot just like you do for the instant pot and then allow to simmer on low heat for 3 hours.
For the slow cooker: Cook the bacon and set aside on a plate. Cook the onion and peppers and set aside on another plate. Drain any excess grease and add the meat, cooking until browned. Add everything into the pot, leaving out a little bacon for garnish and cook on low for 5-6 hours or on high for 3 hours.
Most batches will be done after 18 minutes, however we’ve had a few times when the flavor just wasn’t there yet, so feel free to pressure cook a little longer for more flavor or if your beans are not as tender as you’d like.
To freeze, cool the chili completely. Place in a large ziploc bag or FoodSaver, removing all air and freeze by laying flat for up to 2 months.
Ingredients
1 1/2 Pounds Ground Beef
6 Strips of Bacon, chopped
1 Can (15 ounces) Kidney Beans, drained
1 Can (15 ounces) Pinto beans, drained
1 Can (15 ounces) Black beans, drained
1 Can (15 ounces) Fire Roasted diced tomatoes with juice
1 Can (6 oounce) Tomato paste
1 large Red onion, chopped
1 Red bell pepper, seeded and chopped
1 Jalapeño, seeded and minced *optional
2 Cups Beef stock
1 Tablespoon Dried oregano
2 Teaspoons ground cumin
2 Teaspoons Kosher salt
1 Teaspoon ground black pepper
1 Teaspoon Smoked Paprika
2 Tablespoons chili powder
1 Tablespoon Worcestershire sauce
1 Tablespoon Minced garlic
DIRECTIONS:
Turn your instant pot to sauté and add the bacon. Cook until crisp, stirring often to cook evenly. Remove the bacon to a paper towel lined plate.
Add the onions and peppers and cook until tender. Add the meat and cook until browned. Drain off any excess grease, we just tilt the pot and use a large spoon. Add all of the remaining ingredients and 3/4 of the bacon and stir to combine.
Turn the instant pot to chili and cook for 18-20 minutes*. Allow pressure to release for 10-15 minutes or quick release with the vent.
Serve with limes, sour cream, cheese, and a little bacon!
For the stove: Cook everything in the pot just like you do for the instant pot and then allow to simmer on low heat for 3 hours.
For the slow cooker: Cook the bacon and set aside on a plate. Cook the onion and peppers and set aside on another plate. Drain any excess grease and add the meat, cooking until browned. Add everything into the pot, leaving out a little bacon for garnish and cook on low for 5-6 hours or on high for 3 hours.
Most batches will be done after 18 minutes, however we’ve had a few times when the flavor just wasn’t there yet, so feel free to pressure cook a little longer for more flavor or if your beans are not as tender as you’d like.
To freeze, cool the chili completely. Place in a large ziploc bag or FoodSaver, removing all air and freeze by laying flat for up to 2 months.
Ribs Instant Pot
Recipe from Amy Fagg
1 rack of ribs
2 cups apple juice
1 T apple cider vinegar
Rub as needed
2 Racks of Ribs
2 cups apple juice
1-2 T apple cider vinegar
Rub as needed
Remove membrane on underside of ribs
Rub with seasoning
High Pressure setting on Instant Pot 28-30 Minutes for single
35 min for 2 racks
Natural Release 45 minutes
Remove ribs place on cookie sheet, smear top with baby rays bbq sauce and brown sugar. Bake in 400 degree oven for 10minutes.
1 rack of ribs
2 cups apple juice
1 T apple cider vinegar
Rub as needed
2 Racks of Ribs
2 cups apple juice
1-2 T apple cider vinegar
Rub as needed
Remove membrane on underside of ribs
Rub with seasoning
High Pressure setting on Instant Pot 28-30 Minutes for single
35 min for 2 racks
Natural Release 45 minutes
Remove ribs place on cookie sheet, smear top with baby rays bbq sauce and brown sugar. Bake in 400 degree oven for 10minutes.
Dried Beans
When cooking dried beans, remember three things: first, never fill the pot over halfway (beans expand as they cook). Second, natural release is best. Third, soaking the beans overnight before you cook is both better for your health and can almost cut the cooking time in half.
1/2lb beans + 2 qts water + 1/2 Tbsp oil + 1/2 tsp salt
Black beans (20-25 minutes unsoaked, or 10-15 minutes soaked)
Kidney beans (25-30 minutes unsoaked, or 20-25 minutes soaked)
Pinto beans (25-30 minutes unsoaked, or 20-25 minutes soaked)
Cannellini beans (35-40 minutes unsoaked, or 20-25 minutes soaked)
Saturday, February 24, 2018
Lion House Rolls- Beehive Shape (Bountiful Kitchen)
Ingredients
2 cups warm water ( 110 to 115 degrees)
⅔ cup non fat dry milk powder
2 tablespoons dry yeast
1 teaspoon sugar
1 egg, beaten
¼ cup sugar
⅓ cup butter , melted
2 teaspoons salt
5 -5½ cups all-purpose flour
about ¼ to ½ cup additional butter for inside and top of rolls
Instructions
In large bowl of electric mixer, combine water and milk powder, stir until dissolved.
Sprinkle yeast over warm water and add 1 teaspoon of sugar. Let sit until yeast bubbles. Add egg, additional ¼ cup of sugar and melted butter. Mix on low speed until ingredients are incorporated. Add 2 cups of flour. Mix well. Add two teaspoons of salt.Mix on low speed of mixer until ingredients are mixed well. Increase speed of mixer for 2 minutes at medium speed.
Add 2 cups more flour; mix on low speed, then for 2 minutes as medium speed. (Dough will become stiff and remaining flour may need to be mixed in by hand).
Add about ½ cup flour and mix again, by hand or mixer.
Dough should be soft, not overly sticky, and not stiff.
(It may not be necessary to use the entire amount of flour.)
Scrape dough off sides of bowl and coat sides of bowl with about 1 tablespoon vegetable oil around sides of the bowl, so it is covered with oil.
Cover with plastic wrap and allow to rise in warm place until double in size.
After dough has risen, sprinkle cutting board or counter with flour and place dough on floured surface.
Roll out and cut rolls. See note below to watch instructional video on the method use in making Lion House Rolls.
Place on greased (or parchment lined) baking pans.
Let rise in warm place until rolls are double in size (about 1 to 1 ½ hours).
Bake at 375 for 15 to 20 minutes or until browned.
Brush with melted butter while hot.
Notes
-I tried the method shown in the video but was unable to flip the rolls and have the rolls turn out in a uniform way. I simply rolled the dough on a floured surface and placed them on the pan to rise.
-If you are making these ahead of time, make the rolls up to the point where the rolls are placed on the cookie sheet. Do not let them raise a second time, cover with a sheet of parchment or wax paper and then wrap tightly with plastic wrap. Place immediately in freezer. When ready to bake, take out of freezer about 4 hours prior to baking. Remove plastic wrap and wax paper. Cover loosely with a towel. Let sit in draft free warm place until rolls raise. Do not set pan directly on granite or stone counter top. The counter will be too cold to allow rolls to raise properly. Set a towel down on the counter first, then place the pan on top of the towel.
Lion House Rolls- Beehive Shape (Mels)
2 tablespoons active dry yeast
2 cups warm water
1/3 cup sugar
1/3 cup butter, softened
1 egg
2 1/2 teaspoons salt
2/3 cup nonfat dry milk
5-6 cups flour
DIRECTIONS:
In a large bowl, combine the yeast and water. Let stand 5 minutes (no need to do this if using instant yeast – just add the yeast and water together with the other ingredients). Add sugar, butter, salt, dry milk, 2 cups flour and egg. Beat together until very smooth. Add remaining flour gradually (about 1/2 cup at a time) until a soft but not sticky dough is formed. Knead the dough for at least five minutes if using an electric mixer and for at least 10 minutes if mixing the dough by hand. When the dough is smooth, supple and elastic, place it in a lightly greased large bowl covered with greased plastic wrap and let it rise until doubled.
Separate the dough into two portions. Roll each section out to an 11X14-inch rectangle. Brush the top with melted butter. Using a pizza cutter or sharp knife, cut the dough into two pieces, the long way (see photos below). Then slice the dough into five or six strips across so you end up with 10 to 12 small rectangles. Roll each small rectangle up like a snail and place on a silpat-lined or lightly greased baking sheet with the roll resting on it’s open edge. Repeat with the second portion of dough.
Cover the rolls with lightly greased plastic wrap and let them rise until doubled. Bake at 375 degrees for 12-14 minutes until they are nicely browned.
NOTES:
The recipe calls for active dry yeast. I always use instant yeast because that’s what I have on hand. To use instant yeast, cut down the amount of yeast to 1 1/2 tablespoons and then there is no need to proof the yeast in the water. Instead, add the yeast and water together with the following ingredients in the recipe and proceed with the directions.
Also, I always used to roll the dough into three circles and cut the rolls into triangles and roll up like crescents; however I saw this tutorial online and it has changed how I roll them out. Feel free to check out the video. I also included a few step-by-step photos below the recipe.
Lastly, I often use half to 3/4 finely ground white whole wheat flour with good results – and sometimes I get crazy and use 100% whole wheat flour (always finely ground white wheat) but the bread is a bit more dense with 100% whole wheat flour. If using part or all whole wheat flour, add a few minutes to the kneading time to help develop the gluten.
Freezable Option: I freeze the baked rolls in freezer-safe ziploc bags. I microwave the frozen rolls (about 6 at a time) for 2 minutes before serving.
2 cups warm water
1/3 cup sugar
1/3 cup butter, softened
1 egg
2 1/2 teaspoons salt
2/3 cup nonfat dry milk
5-6 cups flour
DIRECTIONS:
In a large bowl, combine the yeast and water. Let stand 5 minutes (no need to do this if using instant yeast – just add the yeast and water together with the other ingredients). Add sugar, butter, salt, dry milk, 2 cups flour and egg. Beat together until very smooth. Add remaining flour gradually (about 1/2 cup at a time) until a soft but not sticky dough is formed. Knead the dough for at least five minutes if using an electric mixer and for at least 10 minutes if mixing the dough by hand. When the dough is smooth, supple and elastic, place it in a lightly greased large bowl covered with greased plastic wrap and let it rise until doubled.
Separate the dough into two portions. Roll each section out to an 11X14-inch rectangle. Brush the top with melted butter. Using a pizza cutter or sharp knife, cut the dough into two pieces, the long way (see photos below). Then slice the dough into five or six strips across so you end up with 10 to 12 small rectangles. Roll each small rectangle up like a snail and place on a silpat-lined or lightly greased baking sheet with the roll resting on it’s open edge. Repeat with the second portion of dough.
Cover the rolls with lightly greased plastic wrap and let them rise until doubled. Bake at 375 degrees for 12-14 minutes until they are nicely browned.
NOTES:
The recipe calls for active dry yeast. I always use instant yeast because that’s what I have on hand. To use instant yeast, cut down the amount of yeast to 1 1/2 tablespoons and then there is no need to proof the yeast in the water. Instead, add the yeast and water together with the following ingredients in the recipe and proceed with the directions.
Also, I always used to roll the dough into three circles and cut the rolls into triangles and roll up like crescents; however I saw this tutorial online and it has changed how I roll them out. Feel free to check out the video. I also included a few step-by-step photos below the recipe.
Lastly, I often use half to 3/4 finely ground white whole wheat flour with good results – and sometimes I get crazy and use 100% whole wheat flour (always finely ground white wheat) but the bread is a bit more dense with 100% whole wheat flour. If using part or all whole wheat flour, add a few minutes to the kneading time to help develop the gluten.
Freezable Option: I freeze the baked rolls in freezer-safe ziploc bags. I microwave the frozen rolls (about 6 at a time) for 2 minutes before serving.
Mels French Bread Rolls- Rhodes Dinner Rolls
INGREDIENTS:
1 1/2 cups warm water
3/4 tablespoon instant yeast (or 1 tablespoon active dry yeast)
2 tablespoons granulated sugar or honey
2 tablespoons canola oil, vegetable oil or other neutral-flavored oil (olive oil will work, too)
1 teaspoon salt
3 1/2 to 4 cups all-purpose flour, more or less (see note)
DIRECTIONS:
In the bowl of a stand mixer fitted with the dough hook or in a large bowl by hand, combine the warm water, instant yeast, sugar, oil, salt and 2 cups of the flour. If you are using active dry yeast instead of instant yeast, let the yeast proof in the warm water and sugar for about 3-5 minutes until it is foamy and bubbly before adding the oil, salt and flour.
Begin mixing, and continue to add the rest of the flour gradually until the dough has pulled away from the sides of the bowl (see the step-by-step tutorial below for a visual). Begin kneading the dough for 4-5 minutes in a stand mixer (7-9 minutes by hand).
The dough should be soft and smooth but still slightly tacky to the touch. After a few minutes of kneading, stop the mixer and grab a small piece of dough to test if it needs more flour or not. It might leave a little bit of sticky residue on your fingers, but if you can roll it into a small ball without it sticking all over to your hands, it is good to go. If not, gradually add a bit more flour as needed.
Lightly grease a container or large bowl with nonstick cooking spray, and place the kneaded dough in the container.
Cover the bowl with lightly greased plastic wrap or a large tea towel. Let the dough rise until it has doubled (this usually takes about an hour, depending on the warmth of the kitchen).
Lightly punch down the dough and turn it out onto a lightly greased countertop.
Divide the dough into 12 equal pieces (about 2.75 ounces each, more or less), and form the dough into round balls
Place the rolls in a lightly greased 9X13-inch pan or on a large, rimmed baking sheet lined with parchment or lightly greased. Space the rolls about 1/2- to 1-inch apart.
Cover the rolls with lightly greased plastic wrap taking care not to pin the plastic wrap under the baking sheet or else the rolls will flatten while rising. Let the plastic wrap gently hang over the sides of the pan to fully cover the rolls but not press them down.
Let the rolls rise until very puffy and doubled, about 45 minutes to 1 hour.
Preheat the oven to 400 degrees. Bake for 15-17 minutes until lightly browned and cooked through.
Immediately out of the oven, brush with butter (optional).
NOTES:
As with all yeast doughs, make sure not to over (or under) flour the dough! I’ve given tips in the recipe (and here’s a simple tutorial on yeast). The step-by-step pictures below the recipe are also a great visual.
If you are looking for a whole wheat version of these rolls, here’s the perfect fluffy whole wheat french bread roll recipe. You can also sub part of the all-purpose flour in the recipe below with whole wheat flour, if desired.
Freezable Option: I almost always make a double or triple batch of these rolls. Once they are baked and cooled, I place them in a zipper-lock freezer bag and put them in the freezer. I either take them out a few hours before I need them or I take them out frozen and microwave them for about 2-3 minutes on 70% power.
Wednesday, February 7, 2018
Divine Breadsticks- Mels
INGREDIENTS:
DOUGH:
1 1/2 cups warm water
1 tablespoon instant yeast
2 tablespoons sugar
1 teaspoon salt
3 to 4 cups flour, about 15-20 ounces (can use white whole wheat flour- a bit more heartier and slightly more dense)
BUTTER AND TOPPING:
3 tablespoons butter, melted (for the baking sheet)
Dried herbs, garlic salt and grated Parmesan cheese
DIRECTIONS:
In an electric stand mixer fitted with the dough hook (or in a large bowl by hand), mix together the water, yeast, sugar, salt and one cup of the flour.
Continue adding the flour until the dough just clears the sides of the bowl; knead for about three minutes. It should be soft and slightly sticky without leaving a lot of residue on your fingers.
Let the dough rest in the bowl for 10 minutes.
While the dough rests, preheat the oven to 400 degrees F. Spread the melted butter onto large, rimmed baking sheet (about 11X17-inches).
On a lightly greased countertop, pat the dough into a long rectangle, about 16-inches by 7-inches or so. Cut the dough every 1-inch (more or less) into strips with a pizza cutter.
Twist each strip slightly and place about 1/2-inch apart on the baking sheet. Sprinkle lightly with dried herbs of choice, garlic salt and Parmesan cheese.
Let rise for 20 minutes (you can cover with greased plastic wrap, if desired, I usually go without). Bake for 15 minutes until golden.
DOUGH:
1 1/2 cups warm water
1 tablespoon instant yeast
2 tablespoons sugar
1 teaspoon salt
3 to 4 cups flour, about 15-20 ounces (can use white whole wheat flour- a bit more heartier and slightly more dense)
BUTTER AND TOPPING:
3 tablespoons butter, melted (for the baking sheet)
Dried herbs, garlic salt and grated Parmesan cheese
DIRECTIONS:
In an electric stand mixer fitted with the dough hook (or in a large bowl by hand), mix together the water, yeast, sugar, salt and one cup of the flour.
Continue adding the flour until the dough just clears the sides of the bowl; knead for about three minutes. It should be soft and slightly sticky without leaving a lot of residue on your fingers.
Let the dough rest in the bowl for 10 minutes.
While the dough rests, preheat the oven to 400 degrees F. Spread the melted butter onto large, rimmed baking sheet (about 11X17-inches).
On a lightly greased countertop, pat the dough into a long rectangle, about 16-inches by 7-inches or so. Cut the dough every 1-inch (more or less) into strips with a pizza cutter.
Twist each strip slightly and place about 1/2-inch apart on the baking sheet. Sprinkle lightly with dried herbs of choice, garlic salt and Parmesan cheese.
Let rise for 20 minutes (you can cover with greased plastic wrap, if desired, I usually go without). Bake for 15 minutes until golden.
Tuesday, January 30, 2018
Pinto Beans Instant Pot
Source: Weelicious
Ingredients
• 1 pound dry pinto beans
• 1 small onion, finely chopped
• 1 garlic clove, minced
• 1 bunch cilantro stems, tied together with butcher\\'s twine
• 7 cups water
• 1 1/2 teaspoons kosher salt
• 1 teaspoon ground cumin
Preparation
Combine all the ingredients in a pressure cooker and, following the manufacturer’s directions, cover and lock the lid and cook on high pressure for 40 minutes.
2. Allow the steam to release completely (again, following manufacturer’s directions) before opening the pressure cooker lid.
Greek Pork Instant Pot
TENDER GREEK PORK Instant Pot
TOTAL TIME: 90 MINS (INCLUDES TIME FOR IP TO HEAT UP) PREP TIME: 10 MINS COOK TIME: 55 MINS
INGREDIENTS:
• 3-4 pounds pork roast (see note), cut into 2-3-inch chunks
• 1/4 cup chicken broth
• 1/4 cup fresh lemon juice
• 2 teaspoons dried oregano
• 1 teaspoon onion powder
• 1 teaspoon garlic powder (or 2-3 cloves garlic, finely minced)
• 1 teaspoon coarse, kosher salt
• 1/2 teaspoon black pepper (I use coarsely ground)
• Optional, for serving: flatbread or pitas, tzatziki sauce, lettuce, tomatoes, rice, fresh lemon wedges, etc.
DIRECTIONS:
1 INSTANT POT: place the pork in the insert of the Instant Pot. In a small bowl or liquid measuring cup, whisk together the remaining ingredients. Pour the mixture over the pork, turning the pork pieces a few times to coat in the mixture.
2 Secure and lock the lid; cook on high pressure for 50 minutes (select Manual and dial up or down to 50; the IP will start on it’s own and beep when the cooking time is finished). Let the pressure naturally release for 10 minutes before manually releasing the rest of the pressure. Shred the pork with two forks and keep warm in the Instant Pot until ready to serve.
3 Serve the tender pork with flatbread/pitas and tzatziki, lettuce, and tomatoes OR serve it over rice or on a salad.
NOTES:
***I’ve only ever made this pork with a pork loin/sirloin roast (I usually snag the 4-packs at Costco). A pork shoulder roast should work well, too (trim excess fat). My hunch is that pork tenderloin may be too lean.
** Frozen pork roast- add 5min of time for every inch of thickness
Source: Mels Kitchen Cafe
TOTAL TIME: 90 MINS (INCLUDES TIME FOR IP TO HEAT UP) PREP TIME: 10 MINS COOK TIME: 55 MINS
INGREDIENTS:
• 3-4 pounds pork roast (see note), cut into 2-3-inch chunks
• 1/4 cup chicken broth
• 1/4 cup fresh lemon juice
• 2 teaspoons dried oregano
• 1 teaspoon onion powder
• 1 teaspoon garlic powder (or 2-3 cloves garlic, finely minced)
• 1 teaspoon coarse, kosher salt
• 1/2 teaspoon black pepper (I use coarsely ground)
• Optional, for serving: flatbread or pitas, tzatziki sauce, lettuce, tomatoes, rice, fresh lemon wedges, etc.
DIRECTIONS:
1 INSTANT POT: place the pork in the insert of the Instant Pot. In a small bowl or liquid measuring cup, whisk together the remaining ingredients. Pour the mixture over the pork, turning the pork pieces a few times to coat in the mixture.
2 Secure and lock the lid; cook on high pressure for 50 minutes (select Manual and dial up or down to 50; the IP will start on it’s own and beep when the cooking time is finished). Let the pressure naturally release for 10 minutes before manually releasing the rest of the pressure. Shred the pork with two forks and keep warm in the Instant Pot until ready to serve.
3 Serve the tender pork with flatbread/pitas and tzatziki, lettuce, and tomatoes OR serve it over rice or on a salad.
NOTES:
***I’ve only ever made this pork with a pork loin/sirloin roast (I usually snag the 4-packs at Costco). A pork shoulder roast should work well, too (trim excess fat). My hunch is that pork tenderloin may be too lean.
** Frozen pork roast- add 5min of time for every inch of thickness
Source: Mels Kitchen Cafe
Black Beans Instant Pot
HOW TO COOK BLACK BEANS IN THE INSTANT POT
Here's how to cook black beans in the Instant Pot, saving you time and money. No need to soak your beans ahead of time!
INGREDIENTS
• 1 pound dry black beans (about 2 cups)
• 1 teaspoon fine sea salt
• 8 cups water
INSTRUCTIONS
1 Combine the beans, salt, and water in the bowl of the Instant Pot and give it a stir.
2 Cover with the lid, and be sure to turn the vent at the top to the "sealed" position.
3 Manually set the Instant Pot to cook for 25 minutes at high pressure.
4 When the timer goes off, let the steam pressure naturally release for at least 20 minutes before attempting to remove the lid.
5 Drain the beans and store them in an airtight container the fridge or freezer until ready to use. Store them in 1.5 cup portions so you can use them instead of canned beans for future use.
Source: detoxinista.com
No Soak Instant Pot Black Beans- Bountiful Kitchen
Ingredients
• 1-2 tablespoons Olive Oil
• 12 oz Sausage (pork, chicken or turkey)- I used Cajun Style Andouille for a little spice
• 1 lb dried black beans
• 1 onion white, yellow or sweet, chopped (about 2 cups)
• 2-4 cloves garlic, minced
• 2 teaspoons ground coriander
• 2 teaspoons sea salt
• 1 teaspoon ground pepper
• 2 quarts chicken or vegetable stock or broth
• cilantro, chopped for garnish
Instructions
1 Turn Instant Pot to sauté setting and pour oil into pot.
2 Add sausage and cook until cooked and lightly browned. Remove sausage from pot and set aside until the beans are completely finished cooking.
3 Turn pot off. Leave remaining oil in pot to prevent beans from foaming while cooking.
4 Add the dry black beans, chopped onion, garlic, coriander, salt, pepper and stock.
5 Place the seal in the lid, and place the lid on the pot. Turn the lid to the closed position and set the timer for 45 minutes.
6 Let the beans cook, when the timer goes off let the pot sit until the pressure naturally releases, at least 30 minutes. The remaining pressure may be released manually. The "keep warm" setting may be used until you are ready to serve.
7 A few minutes before serving, add the meat back to the pot and stir.
8 Garnish and serve.
Notes
-The recipe says to remove the meat from the pot before cooking the beans, and then add the meat back just before serving. I like to remove the meat so it won't turn the color of the beans. If you look closely, the photos show a batch of beans where I did not remove the meat first. If you forget to remove the meat, it is not a problem. -If you add additional vegetables to this recipe, it will produce more liquid, which is fine, but will water down the flavors a bit. Compensate by adding a bit more of any spices used. Also, you may drain off a bit of the liquid when finished or thicken by setting the pot to the sauté mode and letting some of the liquid cook off with the lid OFF after the beans are cooked and pressure is released. The beans may also be pulsed a bit using a blender (remove about a cup or two of the beans and liquid) or an immersion blender, then replace back into pot of beans.
Recipe by A Bountiful Kitchen at http://abountifulkitchen.com/2017/03/no-soak-instant-pot-black-beans.html/
Here's how to cook black beans in the Instant Pot, saving you time and money. No need to soak your beans ahead of time!
INGREDIENTS
• 1 pound dry black beans (about 2 cups)
• 1 teaspoon fine sea salt
• 8 cups water
INSTRUCTIONS
1 Combine the beans, salt, and water in the bowl of the Instant Pot and give it a stir.
2 Cover with the lid, and be sure to turn the vent at the top to the "sealed" position.
3 Manually set the Instant Pot to cook for 25 minutes at high pressure.
4 When the timer goes off, let the steam pressure naturally release for at least 20 minutes before attempting to remove the lid.
5 Drain the beans and store them in an airtight container the fridge or freezer until ready to use. Store them in 1.5 cup portions so you can use them instead of canned beans for future use.
Source: detoxinista.com
No Soak Instant Pot Black Beans- Bountiful Kitchen
Ingredients
• 1-2 tablespoons Olive Oil
• 12 oz Sausage (pork, chicken or turkey)- I used Cajun Style Andouille for a little spice
• 1 lb dried black beans
• 1 onion white, yellow or sweet, chopped (about 2 cups)
• 2-4 cloves garlic, minced
• 2 teaspoons ground coriander
• 2 teaspoons sea salt
• 1 teaspoon ground pepper
• 2 quarts chicken or vegetable stock or broth
• cilantro, chopped for garnish
Instructions
1 Turn Instant Pot to sauté setting and pour oil into pot.
2 Add sausage and cook until cooked and lightly browned. Remove sausage from pot and set aside until the beans are completely finished cooking.
3 Turn pot off. Leave remaining oil in pot to prevent beans from foaming while cooking.
4 Add the dry black beans, chopped onion, garlic, coriander, salt, pepper and stock.
5 Place the seal in the lid, and place the lid on the pot. Turn the lid to the closed position and set the timer for 45 minutes.
6 Let the beans cook, when the timer goes off let the pot sit until the pressure naturally releases, at least 30 minutes. The remaining pressure may be released manually. The "keep warm" setting may be used until you are ready to serve.
7 A few minutes before serving, add the meat back to the pot and stir.
8 Garnish and serve.
Notes
-The recipe says to remove the meat from the pot before cooking the beans, and then add the meat back just before serving. I like to remove the meat so it won't turn the color of the beans. If you look closely, the photos show a batch of beans where I did not remove the meat first. If you forget to remove the meat, it is not a problem. -If you add additional vegetables to this recipe, it will produce more liquid, which is fine, but will water down the flavors a bit. Compensate by adding a bit more of any spices used. Also, you may drain off a bit of the liquid when finished or thicken by setting the pot to the sauté mode and letting some of the liquid cook off with the lid OFF after the beans are cooked and pressure is released. The beans may also be pulsed a bit using a blender (remove about a cup or two of the beans and liquid) or an immersion blender, then replace back into pot of beans.
Recipe by A Bountiful Kitchen at http://abountifulkitchen.com/2017/03/no-soak-instant-pot-black-beans.html/
Refried Beans Instant Pot
PRESSURE COOKER REFRIED BEANS
PREP TIME: 20 MINS COOK TIME: 30 MINS
INGREDIENTS:
• 1 tablespoon olive oil
• 1 jalapeño, cored, seeded and finely chopped
• 1 small onion, chopped (about 1/2 cup)
• 3-4 cloves garlic, finely minced
• 1 1/2 pounds dry pinto beans, rinsed
• 8 cups water
• 4 cups low-sodium chicken or vegetable broth
• 2 teaspoons salt
• 2 tablespoons white vinegar
DIRECTIONS:
1 In the insert of an electric pressure cooker (or in a stovetop pressure cooker), heat the oil (using the Sauté function on the InstantPot) and add the jalapeño, onion, and garlic, and sauté for 1-2 minutes, stirring often.
2 Add the rinsed and drained beans, water, broth, salt and vinegar.
3 Secure the lid on the pressure cooker and cook on high pressure for 30 minutes (stovetop) and 35 minutes (electric).
4 Let the pressure naturally release. Reserve two cups of the liquid in a separate bowl.
5 Drain the rest of the liquid off the beans. Using an immersion blender, potato masher (or spooning the beans into a blender), process/mash to the desired consistency, adding reserved cooking water, if needed for a smoother/softer consistency.
6 Refrigerate for up to a week or freeze for several months.
NOTES:
A couple notes: you can definitely sub in water for the 4 cups broth, but I like the added flavor of the broth. Also, if you want the beans fat-free, eliminate the oil and first step of sautéing the jalapeño, onions and garlic. Again, the flavor might be a little different, but this recipe is pretty adaptable. Even though the recipe calls for a jalapeño, the beans are not spicy at all (but the heat will increase if you leave in the seeds of the jalapeño).
The refried beans can be refrigerated for a week and they also freeze great (I usually spoon them into freezer-safe ziploc bags or foodsaver bags and freeze; they defrost quickly in the refrigerator or at room temperature).
Mel's Kitchen Cafe.
PREP TIME: 20 MINS COOK TIME: 30 MINS
INGREDIENTS:
• 1 tablespoon olive oil
• 1 jalapeño, cored, seeded and finely chopped
• 1 small onion, chopped (about 1/2 cup)
• 3-4 cloves garlic, finely minced
• 1 1/2 pounds dry pinto beans, rinsed
• 8 cups water
• 4 cups low-sodium chicken or vegetable broth
• 2 teaspoons salt
• 2 tablespoons white vinegar
DIRECTIONS:
1 In the insert of an electric pressure cooker (or in a stovetop pressure cooker), heat the oil (using the Sauté function on the InstantPot) and add the jalapeño, onion, and garlic, and sauté for 1-2 minutes, stirring often.
2 Add the rinsed and drained beans, water, broth, salt and vinegar.
3 Secure the lid on the pressure cooker and cook on high pressure for 30 minutes (stovetop) and 35 minutes (electric).
4 Let the pressure naturally release. Reserve two cups of the liquid in a separate bowl.
5 Drain the rest of the liquid off the beans. Using an immersion blender, potato masher (or spooning the beans into a blender), process/mash to the desired consistency, adding reserved cooking water, if needed for a smoother/softer consistency.
6 Refrigerate for up to a week or freeze for several months.
NOTES:
A couple notes: you can definitely sub in water for the 4 cups broth, but I like the added flavor of the broth. Also, if you want the beans fat-free, eliminate the oil and first step of sautéing the jalapeño, onions and garlic. Again, the flavor might be a little different, but this recipe is pretty adaptable. Even though the recipe calls for a jalapeño, the beans are not spicy at all (but the heat will increase if you leave in the seeds of the jalapeño).
The refried beans can be refrigerated for a week and they also freeze great (I usually spoon them into freezer-safe ziploc bags or foodsaver bags and freeze; they defrost quickly in the refrigerator or at room temperature).
Mel's Kitchen Cafe.
Monday, January 29, 2018
Creamy Mashed Potatoes - Ree Drummond
5 pounds Yukon gold or russet potatoes
1 1/2 sticks softened butter, plus more for baking
1 1/2 (8-ounce) packages cream cheese, softened
1/2 cup half-and-half
1/2 cup cream
Salt and freshly ground black pepper
Milk, if needed, for thinning
Directions
Preheat the oven to 350 degrees F.
Cut the potatoes ( gold) or peel for russets and rinse them in cold water. Chop the potatoes in fourths. Place the potatoes into a large pot and cover with water. Bring to a boil and cook until fork tender, 20 to 25 minutes.
Drain the potatoes, and then return them to the pan. With the burner on low heat, mash the potatoes with a potato masher; the more steam that's released while you mash, the better. Mash for about 5 minutes. Turn off the burner.
Add the butter, cream cheese, half-and-half, and seasonings. Stir to combine, and if the mixture needs thinning, add milk. Check the seasonings, adding salt and pepper, to taste.
Pour the mashed potatoes into a large casserole pan. Dot the surface with butter. Cover with foil and bake in the oven for 15 minutes. Remove the foil and continue baking for 10 more minutes. Serve immediately.
1 1/2 sticks softened butter, plus more for baking
1 1/2 (8-ounce) packages cream cheese, softened
1/2 cup half-and-half
1/2 cup cream
Salt and freshly ground black pepper
Milk, if needed, for thinning
Directions
Preheat the oven to 350 degrees F.
Cut the potatoes ( gold) or peel for russets and rinse them in cold water. Chop the potatoes in fourths. Place the potatoes into a large pot and cover with water. Bring to a boil and cook until fork tender, 20 to 25 minutes.
Drain the potatoes, and then return them to the pan. With the burner on low heat, mash the potatoes with a potato masher; the more steam that's released while you mash, the better. Mash for about 5 minutes. Turn off the burner.
Add the butter, cream cheese, half-and-half, and seasonings. Stir to combine, and if the mixture needs thinning, add milk. Check the seasonings, adding salt and pepper, to taste.
Pour the mashed potatoes into a large casserole pan. Dot the surface with butter. Cover with foil and bake in the oven for 15 minutes. Remove the foil and continue baking for 10 more minutes. Serve immediately.
Wednesday, January 17, 2018
Soft Gingerbread Cookies
(Adrienne Found)
1 cup butter room temp
1 cup sugar
1 egg
1 cup dark molasses
2 T white vinegar
5 cups flour
1 1/2 tsp baking soda
1/2 tsp salt
2 tsp ground ginger
1 tsp ground cinnamon
1 tsp ground cloves
Cream butter adding sugar gradually. Beat until well combined and light and fluffy, about 3 minutes.
Beat eggs molasses and vinegar
Sift all of the dry ingredients together and then blend sifted dry ingredients into the wet ingredients.
Divide the dough into two even pieces, wrap each piece of dough in plastic wrap and refrigerate for 30-90 minutes.
When the dough is done chilling, preheat oven to 350. Working in sections roll the dough to 1/2 inch thick on a floured surge, cut into desired shapes. Place shapes on a baking sheet lined with parchment paper or a baking mat.
Bake at 350 for 9-11 minutes. Let cookies cool on pan for 5 minutes then remove to cooling rack.
Repeat with remaining dough
Decorate cooled cookies with royal or buttercream icing or eat them as they are!!
**Bake 7 minutes convection
Makes 3 dozen large cookies
1 cup butter room temp
1 cup sugar
1 egg
1 cup dark molasses
2 T white vinegar
5 cups flour
1 1/2 tsp baking soda
1/2 tsp salt
2 tsp ground ginger
1 tsp ground cinnamon
1 tsp ground cloves
Cream butter adding sugar gradually. Beat until well combined and light and fluffy, about 3 minutes.
Beat eggs molasses and vinegar
Sift all of the dry ingredients together and then blend sifted dry ingredients into the wet ingredients.
Divide the dough into two even pieces, wrap each piece of dough in plastic wrap and refrigerate for 30-90 minutes.
When the dough is done chilling, preheat oven to 350. Working in sections roll the dough to 1/2 inch thick on a floured surge, cut into desired shapes. Place shapes on a baking sheet lined with parchment paper or a baking mat.
Bake at 350 for 9-11 minutes. Let cookies cool on pan for 5 minutes then remove to cooling rack.
Repeat with remaining dough
Decorate cooled cookies with royal or buttercream icing or eat them as they are!!
**Bake 7 minutes convection
Makes 3 dozen large cookies
Tuesday, January 16, 2018
Tam Wood Pie Crust/ Country Apple Pie
Double crust plus open crust
2 1/2 cup flour
1 tsp salt
1/4 cup water
1 cup shortening
1 egg beaten
1 T apple cider vinegar
Combine flour, salt, shortening, egg, vinegar and water. Stir mix until blended.
Country Apple
6 apples tart granny smith, johnathans or golden delicious
1 T lemon juice
3/4 cup sugar
2 T flour
1/2 - 1 tsp cinnamon
dash of nutmeg
pinch of salt
- Mix above ingredients with apples
2 T butter dotted in pie squares
2 1/2 cup flour
1 tsp salt
1/4 cup water
1 cup shortening
1 egg beaten
1 T apple cider vinegar
Combine flour, salt, shortening, egg, vinegar and water. Stir mix until blended.
Country Apple
6 apples tart granny smith, johnathans or golden delicious
1 T lemon juice
3/4 cup sugar
2 T flour
1/2 - 1 tsp cinnamon
dash of nutmeg
pinch of salt
- Mix above ingredients with apples
2 T butter dotted in pie squares
Thursday, January 4, 2018
Cranberry Banana Bread- Adrienne
Ingredients
1/2 cup (1 Stick) Butter unsalted
1 1/3 cup sugar
2 large eggs
1 tsp vanilla
1 cup sour cream
2 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 cup mashed ripe bananas ( about 3 small bananas)
1 cup fresh cranberries (can sub for dried)
1/2 cup white chocolate chips
Glaze:
1/2 cup powdered sugar
1 T milk
Preheat to 325. Spray 2 bread pans. I large bowl cream butter and sugar. Then mix in eggs vanilla and sour cream. In a separate bowl whisk flour baking powder baking soda and salt. slowly add sugar mixture and stir until combined. Fold in bananas cranberries and chocolate chips. Pour in 2 large loaf pans. You may also use four small loan pans or make a muffin pan.
Bake for 1 hour in a loaf pan, 35-45 minutes in small loaf pan or 25 min in muffin pan.you want the bread to be lightly brown cover with foil while baking if it begins to brown too fast. Test the center of the bread to make sure it comes clean with a toothpick. once cooked removed the bread from the pan and place on cooling rack. Whisk glaze and drizzle over the top.
1/2 cup (1 Stick) Butter unsalted
1 1/3 cup sugar
2 large eggs
1 tsp vanilla
1 cup sour cream
2 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 cup mashed ripe bananas ( about 3 small bananas)
1 cup fresh cranberries (can sub for dried)
1/2 cup white chocolate chips
Glaze:
1/2 cup powdered sugar
1 T milk
Preheat to 325. Spray 2 bread pans. I large bowl cream butter and sugar. Then mix in eggs vanilla and sour cream. In a separate bowl whisk flour baking powder baking soda and salt. slowly add sugar mixture and stir until combined. Fold in bananas cranberries and chocolate chips. Pour in 2 large loaf pans. You may also use four small loan pans or make a muffin pan.
Bake for 1 hour in a loaf pan, 35-45 minutes in small loaf pan or 25 min in muffin pan.you want the bread to be lightly brown cover with foil while baking if it begins to brown too fast. Test the center of the bread to make sure it comes clean with a toothpick. once cooked removed the bread from the pan and place on cooling rack. Whisk glaze and drizzle over the top.
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