Wednesday, January 16, 2019

EGG DROP SOUP

I went to the store the other day in search of egg drop soup packets.  I could find a single one so I looked up a recipe and made it at home.

1 cup chicken broth
1/2 teaspoon soy sauce
1/2 teaspoon sesame oil
1 egg, beaten
fresh or dried chives

Combine broth, soy sauce and sesame oil and bring to a boil.  Once boiling slowly stir in beaten egg.  Remove from heat and sprinkle with chives.

HABICHUELAS GUISADAS (STEWED BEANS)

olive oil
2 cans goya small red beans, not drained (you can sub kidney beans)
3 cubes sofrito (click on sofrito for recipe)
2 garlic cloves, minced
1 potato, cut into small cubes
8oz can goya tomato paste
1 packet sazon goya seasoning
1 packet ham goya seasoning
cilantro, chopped
pimento stuffed olives

Drizzle bottom of small sauce pan with olive oil, heat sofrito in olive oil until melted.  Add the rest of the ingredients and simmer on low until warm.
Serve over white rice.








Thursday, January 10, 2019

AMISH SUGAR CAKES

My husband is from PA and his mother has been making these cookies for us for years every Christmas.  She got the recipe off of allrecipes.com

1 cup butter flavored shortening
2 cups sugar
3 eggs
1 1/2 teaspoons vanilla extract
3 1/2 cups flour
1 tablespoon baking soda
1 teaspoon cream of tartar
1 pinch salt
1 cup buttermilk
decorating sugar

In a mixer, cream together shortening and sugar until smooth.  Stir in eggs and vanilla.  Stir in flour, baking soda, cream of tartar and salt until well combined.  Add buttermilk and mix well.

Place heaping tablespoons onto baking sheet 3" apart.  Sprinkle with decorating sugar and bake at 350* for 8-10 minutes.  Careful not to allow bottoms to get too brown.  Store in an airtight container.













CRANBERRY ORANGE SWEET ROLLS



 I found this recipe on a blog, platedcravings.com I wanted to try these for Christmas morning breakfast and they came out perfect!

3/4 cup milk, heated to 100-110*
1/2 cup sugar
2 1/4 teaspoon yeast or a packet
4 1/4 cups flour
1/2 cup corn starch
3/4 teaspoon salt
3 eggs
3/4 cup butter, softened and cut into 12 pieces
zest from 1 orange

cranberry orange jam
4 cups fresh or frozen cranberries
1 cup sugar
zest from 1 orange
juice from 1 orange (about 1/4 cup)

glaze
2 cups powdered sugar
juice from 1 orange
zest from 1 orange

In a mixer with dough hook, mix milk, sugar and yeast.  Allow to sit for 5 minutes until foamy.  Turn mixer on low and combine flour, cornstarch, salt and eggs until dough forms.  Turn mixer up to medium and add butter and zest.  Mix for 10 minutes until dough is smooth.
On a floured surface, knead dough into a small ball.  Place in a bowl and cover with plastic wrap.  Allow to rice for 2 hours.
Prepare cranberry orange jam, Combine all ingredients in a small sauce pan.  Bring to a boil and then lower to a simmer for 15 minutes.  Allow to cool completely.
Lay dough out on a floured surface and roll out to 18x18".  Spread cranberry orange jam on dough leaving a 1" border.  Roll the dough tightly and cut into 12 pieces.
Arrange rolls in a greased 13x9 pan.  Cover with plastic wrap and let rise for an hour.
At this point you may place them in the fridge over night so they will be ready to bake in the morning.  If you refrigerate them take them out of the fridge and allow them to rest on the counter for 1 hour before baking.
Bake rolls at 350* for 35 minutes.
Whisk glaze ingredients together and drizzle over rolls.







CREAMY BRUSSEL SPROUTS


1 1/2 pounds brussel sprouts, trimmed and halved
2 tablespoons olive oil
salt & pepper
1 tablespoon lemon juice
8 strips bacon, fried and chopped

Cream Sauce
1 tablespoon butter
2 garlic cloves, minced
salt
1 1/2 tablespoons flour
1 cup heavy cream
2/3 cups shredded parmesan cheese

Breadcrumbs
1/4 cup panko breadcrumbs
pinch of onion powder, garlic powder, paprika, salt
2 teaspoons olive oil

Toss brussel sprouts in 2 tablespoons olive oil and 1 tablespoon of lemon juice.  Spread out on a baking sheet and salt and pepper to taste.  Roast brussel sprouts in oven at 400* for 30 minutes.

White brussel sprouts are roasting, prepare your cream sauce.  Over medium low heat melt butter and add garlic.  Add flour and whisk until smooth.  Add cream whisking continuously.  Add parmesan cheese and whisk until fully melted.  Salt to taste and set aside.

Mix all ingredients together for breadcrumbs.

Put roasted brussel sprouts in a baking dish.  Sprinkle half the bacon over sprouts.  Top with cream sauce.  Sprinkle bread crumbs over sauce.  Broil for a couple minutes until browned.  Sprinkle with the rest of bacon and serve.






WHITE CASTLE STUFFING

12 white castle frozen burgers (no pickles), thawed and torn into bite size pieces
1/4 cup butter, melted
1 1/2 cups celery, diced
1 1/4 teaspoons ground thyme
1 1/2 teaspoons ground sage
3/4 teaspoons pepper
1 cup chicken broth

Combine all ingredients well and bake in a casserole dish at 350* for 35 minutes. 



APPLE PIE


1 package (2 crusts) refrigerated pie crust (or butter pie crust)
6 medium size baking apples, peeled, cored and sliced
1 1/4 cups sugar
1 teaspoon ground cinnamon
1/3 cup corn starch
1 egg, beaten

Lay 1 pie crust in the bottom of a pie plate.
Mix together sugar, cinnamon and corn starch in a large bowl.  Toss apple slices in cinnamon sugar mixture until well coated.
Pour apples into pie.
Use a cookie cutter to cut shapes out of second pie crust and arrange in a circle on top of apple slices.
Brush pie crust with beaten egg and put foil around the outer edge of your crust or use a pie crust shield.
Bake at 400* for 45 minutes.  Remove foil or shield and bake an additional 10-15 minutes, until crust is a golden brown.






MAYO TURKEY

This method is so quick and easy, the turkey ends up coming out with perfectly browned skin and super juicy!  My favorite turkey, is a fried turkey but this is a close second!!!

3/4 cup mayonnaise 
salt & pepper
garlic powder
onion powder
paprika
italian seasoning

Liberally sprinkle the seasonings into your mayonnaise.  Slather the bird all over with the may mixture.
Bake at 450* for 30 minutes.  After 30 minutes, lower oven temp to 350* and cook until done, checking temp every 20-30 minutes until the thighs read 165*
Take out of oven and cover with foil allowing to rest for 30 minutes before carving.









SAUSAGE PASTA

This sauce for this dish was so creamy and delicious that I will likely double it next time!

1 lb mild Italian sausage
1/4 cup butter
1/3 cup flour
2 1/2 cups milk
1/2 cup fresh parmesan cheese, grated
5.2 oz package boursin cheese
salt & pepper to taste
16 oz box penne pasta

While cooking pasta, cook sausage over medium high heat in a skillet, when cooked removed from pan and place on a plate covered in paper towels to drain.
Melt butter in pan, slowly whisk flour in butter until mixed well.  Stirring constantly, whisk in milk.  Cook until thick.
Reduce heat and gradually add in boursin cheese, cook until cheese is completely melted.  Add parmesan cheese and cook until it's melted.
Stir in salt and add sausage and pasta to sauce.








ZESTY PRETZELS

15 oz sourdough pretzel nibblers
3/4 cup olive oil
dry packet ranch dressing mix
3 tablespoons garlic powder
3 tablespoons dried dill
cayenne pepper, if desired

Combine oil, dressing mix, garlic powder and dill, pour over pretzels and let sit for 1 hour, tossing about every 10 minutes.
*if desired, sprinkle in cayenne pepper to taste before baking

Spread pretzels out on baking sheet and bake at 350* for 10 minutes.

PESTO TREE


1 box (2 sheets) puff pastry dough
8oz jar pesto
egg, beaten

On parchment paper, roll out first sheet of puff pastry until it is roughly 11 x 13".  Lay it on baking sheet.  Spread jar of pesto out evenly keeping back from border about an inch.  

Roll out second sheet of puff pastry and lay on top of pesto.  Cut sections off the bottom to create a trunk and cut sides off to make a triangle shape.

Cut 1" tree branches up both sides of the tree being careful not to cut into trunk area.  Twist each branch once.  Use a star cookie cutter and some of the extra dough, if desired, to make a tree topper.

Brush with egg and bake at 375* for 12-15 minutes.

*Twist extra pieces you cut off and bake too!  We added cherry tomatoes and mozzarella to our tree and loved it! 





PEANUT BUTTER COOKIES

Honestly whenever I make peanut butter cookies, I never make homemade.  I either grab the bag mix or the refrigerated dough.  This post isn't really about the recipe rather than the look of the cookie.  I LOVE how these turned out!
The photo above was made using a tube of refrigerated peanut butter cookie dough.  If you cannot find this dough, you can mix a refrigerated tube of sugar cookie dough with 1/2 cup of peanut butter!

Prepare your peanut butter cookie dough as desired (homemade or pre packaged)

Scoop 1" balls onto your baking sheet and flatten slightly with your hands (not a fork)

Bake at 350* for 8-10 minutes, until golden brown.  As soon as you remove from the oven, lightly stamp each cookie with a round meat tenderizer.