Homemade Sandwich Rolls!

Hi everyone! I am trying to fix my blog....looks like some pictures were deleted, I don't know from who? Anyway, these delicious homemade Sandwich Rolls are simply delicious, and easy. Give it a try on this very cold day!  Enjoy!

I planned on making Sloppy Joes for dinner, but didn't have any hamburger/sandwich rolls to go along with the meal.  I didn't want to run to the store, so I made up a batch, and they came out GREAT!  It was so easy, they mixed up within minutes, and everyone loved them.

If you have never made homemade bread before, I encourage you to start, especially if you have a Kitchen Aid Mixer, its so easy!

Homemade Sandwich Rolls

1 1/4 cups warm water 80 degrees
1 TBS Sugar
2 tsp. Active Dry Yeast

Add the water to a small bowl, add the yeast, and sugar and mix well with a fork.  Let it sit for about 5 minutes, it will proof, and get bubbly.

Yeast all proofed and ready!

Meanwhile measure out the rest of the ingredients into your Kitchen Aid Bowl.

3 1/2 cups flour
1 tsp. salt

  When the yeast is all foamy this means it's "proofed", now add the yeast mixture to the flour mixture and turn on the mixer on low, using the dough hook, knead the bread.  This will take a couple of minutes.  Now look into the bowl, what is happening, you may have to scrape the sides of the bowl down with a rubber scraper, turn the mixer back on low, what does the dough look like....if it looks like a cake batter, you need to add a bit more flour, like 1/4 cup, or if the dough looks dry, you may have to add a little more water, 1 tsp at a time... turn the mixer back on and the dough should be forming a ball around the dough hook, and won't be too sticky, but sticky, at this point I like to flour my hands. These are the steps to making bread in your Kitchen Aid Mixer, the dough hook does all the kneading for you, so easy!  

Dough wrapped around the dough hook, it's ready!

Now if you don't have a Kitchen Aid mixer, you may do this all by hand, the same way!

When it is all kneaded spray a large bowl with cooking spray, add the dough to the bowl, and turn over coating both sides. Cover with foil, let rise in a warm place for 2 hours.  I usually turn the oven on to 350 for like 2 minutes and shut it off, and then put the bowl of dough in the oven to rise. 

Remember to shut the oven off, you don't want to bake your dough yet.......it's not READY, and don't let the oven get TOO HOT, you don't want to kill the yeast, that's why I say 2 minutes!!!!

Dough doubled in size all risen

When the dough is all risen, and doubled in size, punch down the dough getting rid of all the air bubbles, divide the dough into 9 portions, and form into a round ball, tucking the ends underneath.  Put them on a foiled greased cookie sheet.  Cover lightly with a piece of greased wax paper, or foil, I mean just lay the foil over, do not wrap....and let rise again for the second rise on the counter, or put in the oven, again turn on the oven on to 350 for 2 minutes, shut off, and put the loaf pan in the oven and let rise for 20 minutes or so until the rolls  have risen nice and doubled in size.  Again, do not let the oven get too hot, it's not ready to be baked yet.....2 minutes!!!!

Preheat the oven to 375 degrees.  Right before they go into the oven, get a spray bottle and fill it with water, spray the rolls lightly with the water.  This will give the rolls a slightly hard crust.   and bake the rolls for about 20 minutes


Hot out of the oven!  YUMMO!



Homemade Sloppy Joes!  Find the Recipe here! 

Enjoy!

Easter Bread.....An Easter Tradition!

Easter Bread!

It's Good Friday, and I've been busy preparing for our Easter feast!  This year I'm cooking Lasagna, with a big pot of sauce, meatballs, a baked ham, and a most delicious salad. And for dessert my Ricotta Rice Pie, along with some other delicious goodies.

I love traditions, and baking Easter Bread is one of them.  I started baking this bread the first year my baby girl, Becca was born. We always had traditions while growing up, and I want my children to learn to love them as well.  This bread is so easy, and if you have a Kitchen Aid Mixer, it's even easier!  Make this Easter Bread, have a piece toasted with butter for your Easter "Resurrection Day" breakfast, you and your family will love it!

Have a most blessed and wonderful Easter!

Easter Bread

1 cup warm milk (105 - 115)
1 pkg active dry yeast
2 TBS Sugar

Heat the milk to 105 - 110 degrees,  Let the milk cool or if it's too hot it will kill the yeast. In a large bowl add the yeast, milk and 2 TBS sugar, mix with a fork, and let the yeast get all bubbly.

In your Kitchen Aid mixer, or a big bowl, add the following ingredients:

5 cups flour
1 cup butter melted COOLED butter
4 eggs
1/2 cup sugar
2 tsp grated Lemon Zest
1 tsp salt
1/2 tsp. almond extract

Using the dough hook, or your hands, give it a whirl, then add the milk- yeast mixture.  Turn on the mixer and let the dough hook knead the dough, then add another cup of flour, continue kneading, what does the dough look like?  If it looks like a cake batter, you need to add another cup of flour, until all the dough is wrap around the dough hook.  If it's too dry, just add about 2 TBS water.

Dough wrapped around the dough hook

Take the dough off the hook, knead it a little with your hands, and put it in a well oiled big bowl.  Cover and let it rise in a warm place for 2 hours, until doubled in size.  I like to heat up the oven for about 3 minutes, then turn it off, and put the bowl of dough in the oven, it's a nice warm place for it.

All risen, ready to shape into braids!

While the bread is rising.....Dye 6 - 8 RAW EGGS (3 or 4 for each bread sometimes I do 3, sometimes I do 4!) in whatever Easter colors you want, I like to do this when the kids are dying all the hard boiled eggs, then at the very end they carefully dye the raw eggs for the Easter Bread.

When it's done rising, punch it down turn it out onto a floured board.  You can make 2 loaves of bread with this recipe.  Divide the dough in half, then divide each into thirds, roll out each piece into a long rope, you are going to start braiding.  Bread the dough, and then pinch the ends together making a circle. Place the dyed eggs into the bread, right before it goes for it's 2nd rise.

All braided and shaped into a circle!

With the raw eggs waiting for the 2nd rise!

Put on a greased baking sheet, or what I do is put them in greased spring form pans, I like the shape when it's all baked.  Let them rise again for the 2nd rising,  Carefully brush with an egg wash of 1 egg yolk and 1 TBS water.  Bake in a 350 oven for 20 minutes.  Let cool, and ENJOY!

My traditional Easter Bread!  YUMMO!

Ricotta Rice Pie....An Easter Tradition!

Ricotta Rice Pie!

I will be having my family here for Easter this year....and every year, no matter where we go for Easter, I make this most delicious Ricotta Rice Pie.

This recipe was handed down to me from my Mom.  She use to make this pie every Easter, and even around Christmastime when she hosted the "Deacon's Christmas Party".  I remember it all so well, she would be cooking all week for this Christmas Party, all the delicious foods that us kids would love to eat.  On her menu was "Ricotta Rice Pie".  My sister and I loved this pie, and we were so worried we wouldn't get a piece, after the platter went around to all the Deacon's and their wives. 

Finally the time came, and the platter went around the huge table, there was at least 20 people around that large table. There we were in our P.J.'s, (yes we were very young) waiting in the kitchen for the leftover pie. Would you believe the platter was empty!  YES, EMPTY....but my sister and I enjoyed the crumbs, and they were delicious!

This pie, is so creamy from the ricotta cheese, and you don't even know there's rice in it, it's so tender.  I like to serve this with sliced strawberries and whipped cream, or you could just eat it plain.  Here's the recipe!

Ricotta Rice Pie

2 cups COOKED white rice COOLED (I use Carolina Long Grain)
2 cups Ricotta Cheese
1 & 1/2 cups sugar
5 eggs beaten
1/2 stick butter softened
1 TBS almond extract
1 pint fresh strawberries sliced, and sweetened with 1 TBS sugar
Freshly whipped cream

HINT - Cook the rice the day or night before so it's cooled down. Leave all the ingredients at room temp for about 1 hour before you start mixing, you do not want cold ingredients just won't work!

With an mixer,  beat the butter, eggs, sugar, and almond extract.  Add the Ricotta cheese and beat until smooth.  Add the rice and mix really good.

Grease a spring form pan, and add the batter, or a 9x13 dish.  Bake at 350 for about 45 minutes.  When cooled, run a sharp knife around the spring form pan, and unmold.  Put on a pretty platter, serve with fresh strawberries, sweetened with 1 TBS sugar, and freshly whipped cream! YUMMO!

Beef and Bean Burritos, with Salsa Verde Sauce

Ricotta Rice Pie!

I will be having my family here for Easter this year....and every year, no matter where we go for Easter, I make this most delicious Ricotta Rice Pie.

This recipe was handed down to me from my Mom.  She use to make this pie every Easter, and even around Christmastime when she hosted the "Deacon's Christmas Party".  I remember it all so well, she would be cooking all week for this Christmas Party, all the delicious foods that us kids would love to eat.  On her menu was "Ricotta Rice Pie".  My sister and I loved this pie, and we were so worried we wouldn't get a piece, after the platter went around to all the Deacon's and their wives. 

Finally the time came, and the platter went around the huge table, there was at least 20 people around that large table. There we were in our P.J.'s, (yes we were very young) waiting in the kitchen for the leftover pie. Would you believe the platter was empty!  YES, EMPTY....but my sister and I enjoyed the crumbs, and they were delicious!

This pie, is so creamy from the ricotta cheese, and you don't even know there's rice in it, it's so tender.  I like to serve this with sliced strawberries and whipped cream, or you could just eat it plain.  Here's the recipe!

Ricotta Rice Pie

2 cups COOKED white rice COOLED (I use Carolina Long Grain)
2 cups Ricotta Cheese
1 & 1/2 cups sugar
5 eggs beaten
1/2 stick butter softened
1 TBS almond extract
1 pint fresh strawberries sliced, and sweetened with 1 TBS sugar
Freshly whipped cream

HINT - Cook the rice the day or night before so it's cooled down. Leave all the ingredients at room temp for about 1 hour before you start mixing, you do not want cold ingredients just won't work!

With an mixer,  beat the butter, eggs, sugar, and almond extract.  Add the Ricotta cheese and beat until smooth.  Add the rice and mix really good.

Grease a spring form pan, and add the batter, or a 9x13 dish.  Bake at 350 for about 45 minutes.  When cooled, run a sharp knife around the spring form pan, and unmold.  Put on a pretty platter, serve with fresh strawberries, sweetened with 1 TBS sugar, and freshly whipped cream! YUMMO!

Chinese Chicken with Veggies...and Fried Rice!

Homemade Chinese Chicken with Veggies!

Well yet another MONSTER Storm is headed our way.  I don't understand, I've been living here in Northern, New Jersey now for 20 years, and years back the storms were never called, "Monster, or Super", just plain old snow storms.  I am hoping this storm passes us.  I feel Spring in the air, and really would love some warmer temps. I actually saw a Red Robin today!  My Mom said it's a sign that Spring is near!  

I have been experimenting with Chinese recipes now for the past couple of weeks.  This past Thursday I made an awesome dish.  Chinese Chicken and Veggies. It was so delicious! I made Fried Rice to go along with it, and everyone loved the meal.  A very easy recipe, a few pots and pans, and planning, but so well worth it.

Chinese Chicken with Veggies

4 Chicken Cutlets sliced in strips
1 Cup Broccoli florets
1/4 cup Snow Peas
1/2 Red Pepper sliced in strips
1 small onion sliced in strips

Marinade
1/4 cup low sodium Soy Sauce
2 Tbs Sesame Oil
2 Tbs Rice Vinegar
1 Tbs freshly grated Ginger
2 tsp sugar
2 TBS chopped Green Onions

Whisk all the Marinade ingredients together and pour half of it over the sliced strips of chicken and marinate for 2 hours in the frig.  Reserve the rest of the marinade for cooking.

In a large skillet, on medium heat, add 2 Tbs of canola oil and saute the onions until done, add the rest of the veggies, and lightly saute them until just about done, but don't overcook!

Take the veggies out of the skillet and put them aside.  Turn the heat to med/high, add 2 more Tbs of canola oil to the skillet and brown the chicken strips until done, no longer pink, and cooked through.

Turn down the heat to med/low, add the veggies back to the skillet, add the reserved marinade to the chicken and veggies and stir constantly so nothing burns for about 3 minutes until everything is combined.  Now TASTE IT!  What does it need?  Probably nothing right since there is plenty of salt in the soy sauce.

Fried Rice

2 cups cooked Rice, I used Jasmine
2 large eggs
1 Tbs chopped green onion
1/4 cup frozen peas
3 - 4 splashes of low sodium Soy Sauce
2 Tbs butter

Cook up the rice. While the rice is cooking, in a large skillet add about 2 Tbs butter and melt.  Add the 2 eggs and scramble really well.  Turn off the heat and add the cooked rice, add the peas, and soy sauce.  Mix well, add the green onions for garnish.  Taste it....does it need more soy sauce?  YUMMO!

You can use whatever long grain Rice you want.  But Jasmine is really delicious. Also, you can add whatever you want to your Fried Rice.  This is the way my Mom use to make it for me when I was a kid, and it's so satisfying! 

Homemade Fried Rice!

Oatmeal Chocolate Chip Bars!

I feel it....Spring is in the air.  Well I felt it yesterday morning, but not this morning!  Anyway, only three more weeks of Winter, and Spring will be here.  I sure hope.

This past weekend was a busy one.  My daughter Becca had a sleepover with some girlfriends.  So I baked  and cooked up a storm for them.  These girls can EAT!  I made them my homemade pizza, homemade waffles, homemade peanut butter ice cream, and homemade chocolate ice cream, homemade pretzels, (Yes, I like "homemade"  just tastes better, dontcha think?) and these really delicious Homemade Oatmeal Chocolate Chip Bars. It was a fun sleepover, if only next time they would SLEEP!

Here's the recipe, so simple, give it a try!

Oatmeal Chocolate Chip Bars

1-3/4 stick of cold butter, cut into pieces
1-1/2 cup flour
1-1/2 cup regular Oats
1 cup brown sugar
1 tsp baking powder
1/4 tsp salt
2 cups semi-sweet chocolate chips

Preheat the oven to 350 degrees. Butter a 9 x 13 baking dish.

Mix together the flour, oats, brown sugar, baking powder, and salt. Cut in the butter with a pastry cutter until it resembles coarse crumbs. 

Sprinkle half the mixture into the pan and pat lightly to pack it a little tight. Sprinkle the chocolate chips evenly on top of the first layer.  Sprinkle the other half of the oatmeal mixture over the top and pat lightly again.

Bake until light golden brown on top, about 30 minutes. Remove from the oven and let cool in pan.

When cool, cut into squares and serve. Enjoy...so YUMMO!

Variation:  Use Jam in place of the chocolate chips, So GOOD!  

Homemade Pretzels

Homemade Pretzels.....they are so easy! If you have a Kitchen Aid Mixer or even a bread machine, set it on the dough setting, the dough will come together in minutes.  Here's the recipe!

Homemade Pretzels
Kitchen Aid Mixer Method
2 1/4 tsp. active dry yeast
2 tsp. sugar
1 cup warm water

In a large mixing bowl combine the above ingredients, whisk together and set aside for about 5 mins until proofed and foamy.  This is called proofing the yeast.

After the yeast has become all foamy about 5 mins, to the bowl add the following:

3 cups flour (I didn't use bread flour just all purpose flour)
2 TBS oil
1/4 tsp. salt

Using the dough hook, and on low speed, mix it all together until the dough forms a ball around the dough hook.  If the dough doesn't form and the mixture is dry, add 1 TBS water, until it forms the ball.  If the mixture is too wet, and looks like a batter, add a little more flour about 1 TBS....this is the "art" of breadmaking and knowing if the bread dough is ready.

Take the dough out and knead for a couple of seconds in your hand.  The dough should be soft and not too sticky.  If it is sticky, flour your hands before you take it out of the bowl.  Put the dough in a large oiled bowl and turn over to coat the dough.  Put plastic wrap over the bowl, and let it double in size for about 1 hour.

After about one hour, turn the dough out of the bowl onto a lightly floured board, and cut the dough into 8 pieces.  Roll into about 18 inch ropes.

My Hubby Rolling the dough into a rope.

Form a U shape with 1 rope, and twist and form into a big pretzel. 

Let rise again on a greased foiled covered baking sheet for 20 minutes or until doubled in size. While rising make sure you cover them with a piece of greased waxed paper so the paper doesn't stick or a light-weight kitchen towel.

 Meanwhile, bring a big pot of water to a boil, add 3 tsp Baking Soda.  After the 20 minutes of rising, boil the pretzels for about 1 to 2 minutes on each side, being careful when flipping.  I used a big slotted spoon.

After boiling the pretzels drain them on a rack for about 2 minutes.  Transfer them a greased foiled covered cookie sheet, sprinkle with coarse salt, and bake in a 475 oven for about 15 - 20 minutes until golden dark brown.  Let cool on a rack for about 10 minutes.  So delicious!!!!

So YUMMO!

Valentine's Day!

It's been a quiet couple of days for us around here.  My little boy, Davey was sick and out of school all of last week.  But in spite of Davey being sick, we still had a wonderful Valentine's Day.  I cooked a special dinner of Lasagna and Meatballs, Homemade Italian Bread, and for dessert, Chocolate Covered Strawberries.  Everything was a big hit, and it was nice to just be home with my family and celebrate a day filled with LOVE!

Enjoy some of these recipes.....YUMMO!

Big pot of sauce with meatballs!

Delicious Homemade Italian Bread

Beefy, Cheesy.....PIZZA!

The most delicious Pizza!

I am linking this recipe up with my Sister's Blog, Walking on Sunshine's Foodie Friends Friday.  
 
Well I have been lazy yet again.  I just can't seem to get back into the swing of blogging.  You see I have this busy life here, with two crazy kids and a husband!  Life has been busy, and I am enjoying it.  Sure hope you are too.

We have yet another storm coming, they are naming it "Winter Storm Nemo".  I know, I know, I love snow, but this has been an overwhelming Fall/Winter for us in the good old northeast part of the country.  Where can I move where the weather is always beautiful?  I love a rainy day, but not the stormy rain we get here. And I do enjoy snow, but not this much! So we are hunkering down, and preparing for the storm, hoping we don't get too much.

I made this most delicious recipe a couple of weeks ago.  Another Pioneer Woman's recipe, that looked so good I had to try.  It was so good, and you know me, I can never follow a recipe....so I changed it up to make it my own, but it really is a delicious recipe, and encourage you to try it.

Carnitas Pizza 

Preparing the Chuck Roast
2 tsp Chili Powder
1 tsp ground cumin
1 tsp salt
1 tsp oregano
One 3-4 lbs Chuck roast
12 oz can pineapple juice (YES makes it so good)
2 TBS Canola Oil

1. Combine the spices and rub over the roast. Heat a large oven/proof pot on medium heat and brown the meat in 2 TBS canola oil. Brown on all sides for about 2 minutes per side.  Pour the pineapple juice over the meat and cook in a 325 oven for almost 4 hours, until it is falling apart and tender....it took my roast about 3 hours.

After the 3 - 4 hours take the roast out of the pot, and put it on a cutting broad, with 2 forks start pulling it apart.  It will be so well cooked and tender.  Put the pulled beef back in the pot with the juice and drippings until ready to use.

All shredded and ready!

2. Making the Pizza dough - You can find the recipe for my Pizza dough here..

 Rest of the Ingredients
1 jar of Salsa Verde (one of the changes I made)
1 chopped red pepper saute until soft
1 chopped onion saute until soft
2 cups of cheddar cheese (another change)
About 3 TBS chopped Cilantro (another change)
2 TBS butter
1 TBS Canola oil
Sour Cream for serving

Find it in the Mexican isle at the grocery store

Saute the onion and red pepper in the butter and oil.  Set aside and let cool

After the pizza dough is all risen, punch down cut it in half, this recipe only calls for half of the homemade pizza dough, so use the other half and make another pizza with other toppings.  Spread one half on a large greased cookie sheet, or pizza stone, which ever way you make your homemade pizza.

Preheat the oven to 450 degrees put the spread out pizza dough in the oven (with nothing on it) for 5 minutes, I call this prebaking the pizza dough.

Notice the picture below....my new cookie sheet from my family for Christmas, I love them, I got four! 

Take it out and spread the Salsa Verde all over the crust, I didn't use the whole jar, about half the jar.
Then the cooked shredded beef drained from the liquid, next the onions and peppers, top it off with the cheddar cheese.

All ready for the oven!

 Bake in the 450 oven for 20 minutes until the cheese is melted, and the bottom of the pizza is lightly brown and crusty.  Sprinkle with Cilantro before serving,  Serve with sour cream, and the left over Salsa Verde. So delicious, So YUMMO!

Right out of the oven!

Oatmeal Chocolate Chip Cookies

So delicious.....So YUMMO!

I came across this delicious Oatmeal Chocolate Chip Cookie Recipe when I was asked to do a cooking demo at our MOPS program at church.  It was back in November, and I cooked my Sausage Stuffing, and Chicken Pot Pie recipes for about 20 Moms. Yes, I was nervous, but it was fun! For a thank you gift, I was given the dry ingredients of this cookie recipe in a cute mason jar, right up my alley!

Now I am a Toll House Chocolate Chip Cookie baker, but this recipe is by far better! I think it's the added oatmeal.  In the cute mason jar there were M&M's, chocolate chips, and nuts.  This recipe I didn't add the M&M's, I thought they are too sweet for my already sweet kids!

Oatmeal Chocolate Chip Cookies

1 1/3 cup flour
1 tsp. baking powder
1 tsp baking soda
1/4 tsp salt
1 cup Old Fashioned Oatmeal oats
1 stick butter softened
1/2 cup sugar
1/2 cup brown sugar
1 tsp vanilla
1 egg
1/2 bag chocolate chips
1 cup chopped walnuts

In a large bowl combine all the dry ingredients and whisk together so everything is mixed well. 

In another bowl cream the butter, sugars, egg, vanilla until light and fluffy.  Add the dry ingredients and mix well.  Add the chocolate chips and walnuts.  I do all of this with my trusty Kitchen Aid!

Line cookie sheets with foil and coat with baking spray.  Spoon nice size spoonfuls onto the cookie sheets, and bake in a 350 oven for about 10 mins or until they are firm to the touch, and lightly brown.  Or if you are like me, a little darker in color.

Cool, and enjoy.  I always double this recipe, just doesn't make enough!  Enjoy!

Faux Crab Cakes......So YUMMO!

Faux Crab Cakes! Delicious!

This past Sunday evening I didn't know what to cook for dinner.  Have you ever had one of those days?  We had a big lunch, but everyone was hungry and I had to cook something.  So I made this most delicious Faux Crab Cakes that I've been cooking for my family for years. They were so satisfying, but they aren't made from crab meat, they are made with TUNA! Yes, the stuff you have in your pantry packed in water..  It's kind of a "poor mans" meal for Crab Cakes. They are easy, and delicious. I make them for lunch when my hubby is home, or even for dinner.  I serve them over a salad, or they can make a great sandwich!  The sauce is the best too, it's a Homemade Honey Mustard Sauce, I think this sauce is a must!   Enjoy!

Faux Crab Cakes
2 cans white tuna in water
1 egg beaten
1/4 cup mayo (you can use light)
1/2 cup bread crumbs or more use your judgement
1 tsp. garlic powder
1 tsp. oregano
2 tsp. lemon juice
salt and pepper to taste
oil for frying pan

In a skillet on medium to high - heat about 4 tablespoons of oil (canola). Mix all the ingredients together. Form into patties, should make 6 and fry for about 2 minutes on each side and until crispy turning only once, they may fall apart so don't turn them right away...you want them crispy. Drain on paper towels.

Honey Mustard Sauce

1/2 cup Mayo
1 TBS spicy brown mustard
2 TBS Honey
1/4 tsp salt
pepper to taste
2 tsp lemon juice

Mix all the ingredients into a small bowl and whisk until smooth.  Taste it what does it need?  More honey? More salt, lemon juice?  Drizzle on top of the crab cakes.  Enjoy!

Homemade Granola Bars!

As promised I am back today.  I haven't blogged in such a long time, I am so out of practiced!  I am getting over the flu and sinus infection, so yesterday I was feeling pretty much back to normal, and decided to spend most of the day in the kitchen.  How therapeutic that was!  I made an awesome dinner, and baked these awesome Homemade Granola Bars! 

Homemade Granola Bars!
 

I got the recipe from my favorite blogger and Food Network Celebrity, Pioneer Woman.  She made these bars on her show over the weekend.  I have always wanted to make Homemade Granola Bars, but I just needed a really good recipe, and sure enough Ree's recipe is a winner!  I changed the recipe just a bit for my own liking, I can never follow a recipe to the tee it's just me. There is a lot of sugar in this recipe, so next time, I may come up with a recipe with less sugar, it's the way I do things in the kitchen.

Here's the full sugar recipe, they are really delicious and my family loves them!

Homemade Granola Bars!

6 cups old fashioned Oats
1/4 cup canola oil
6 TBS butter melted
1 tsp salt

Combine the Oats, oil, salt and butter in a big bowl and toss.  Preheat the oven to 325 and put the mixture onto TWO lightly oiled cookie sheets, put them in the oven and toast for 20 minutes until lightly brown, checking and shaking the pans so nothing burns. 

Meanwhile make up the goodness (or should I say glue) that holds the bars together.

Combine in a medium saucepan:
1 cup brown sugar
1/4 cup Molasses
1/2 cup honey
3 tsp vanilla
1/4 cup apple juice (here is where I changed the recipe, I didn't have apple juice, so I added WATER instead).
Bring this all to a simmer.

Meanwhile, in a large bowl add the Toasted Oats and the following:

1 1/2 cups Rice cereal
1 cup chopped almonds
1/2 cup salted peanuts (this is where I changed the recipe too, PW used pecans, but I thought the salted peanuts would add a nice little salted flavor to the sweetness, and it did!)
1 cup flaked coconut (another changed)
1 cup Wheat Germ

Raise the oven temp to 350

Add all the ingredients to the toasted oatmeal and then the sugar mixture, mix really well.  Line ONE cookie sheet with foil and spray or oil it.  Pat the ingredients onto the cookie sheet and bake in a 350 oven for 25 minutes, will be slightly browned.  Remove and cool on a rack, the bars will firm and crisp up while cooling.  Do not cut the bars while hot, they won't be firm!  Enjoy!

Happy New Year.....I know I've been lazy!

It's been a very busy couple of months for me.  The kids started school back in September, then we had this AWFUL Super Storm Sandy in our area, that did damage everywhere in the Northeast....don't want to really talk about that now!  I just gave up and put my blog to rest, for a couple months.  But I still see my loyal friends who have been coming on and searching for recipes, and I thank you!

 

 

Christmas Snow!  It was beautiful!

 

Christmas came and it was wonderful.  It was a quiet couple of days with my family, but so enjoyable.  I did a lot of cookie baking, and made my first fruit cake, I know it, I should have shared the recipe, next year I promise.  We had my family and good friends over during the season, and yes I cooked up a storm like usual!  I would have it no other way.

My kids are doing so very well in school, I can't believe how fast they are growing up,  it's all so bittersweet for me.

My Kids Christmas!

My Hubby and Me!

 So it's a new year, and I will try to post recipes, and little "things" about my life here in New Jersey.  I have to add, it was a Christmas Miracle, we actually got snow on Christmas Eve!  While driving home from church that evening, it started snowing, and if you have read my past posts, then you will know that I was THRILLED!  Then the day after Christmas we got more snow!  Then the Saturday after Christmas, yes we got more snow.  It was a wonderful Season. 

Taco Pizza!

I'm linking this recipe up with Walking on Sunshine's Food Friends Friday....go take a look-see!

I made Taco Pizza a couple weeks ago when my daughter had some friends over.  It was a hit!  It was delicious, and easy, and I surely will make it again soon.

I make my own pizza dough, it's so easy, and if you have a Kitchen Aid Mixer, or a bread machine, go for it!  Here's my recipe for Homemade Pizza Dough.  (this pizza dough recipes makes 2 large pizza's).  Enjoy!






Taco Pizza

Two loaves of Pizza Dough, homemade or store-bought
1 can refried beans
1 jar salsa
1 lb ground beef cooked and drained from all fat
1 can black beans rinsed
1 envelope Mexican seasoning
2 TBS water
4 cups Cheddar Cheese or Mexican Blend
sliced black olives - for garnish
1 small can chopped chili peppers - for garnish
chopped tomatoes - for garnish
Sour Cream - for garnish

Preheat oven to 450 degrees

Brown the ground beef and drain from all fat.  Add the rinsed black beans to the beef, and the Mexican seasoning with 2 TBS water. Stir and cook for another 5 minutes on low. Let cool.

Spread the Pizza Dough on 2 GREASED large cookie sheets or stones. Make sure you let the pizza dough sit at room temp for about 1 hour before you spread it out, otherwise it won't spread easily.  Then pre-bake the pizza dough (without anything on them) in the 450 oven for about 5 minutes and no longer!

Once the pizza dough is pre-baked, take them out and start layering.  Spread the refried beans, salsa, cooked beef mixture, and cheese. 

All ready for the Oven!

Put them back in the oven at 450 for about 15 - 20 minutes being careful to rotate them so the top get crispy, and the bottom gets crispy.

Top the pizza's off with sliced olives, tomatoes, peppers, and serve with sour cream!  YUMMO!

Homemade Fresh Ricotta! So EASY!

 

What Beautiful weather we are finally having here in Northern New Jersey!  This morning when I drove my daughter to the bus stop it was a chilly 45 degrees, just beautiful!

Do you like Italian food?  Well I sure do.  I was raised on Italian food, homemade sauce, meatballs, eggplant parm, baked ziti, sausage and peppers, lasagna, you name it.  I love making it all, and usually have all the ingredients in the my frig or pantry.

I've read about Homemade Ricotta, and always wanted to try it.  So yesterday my Hubby and I gave it a try.  It was so easy, here's the recipe.

Homemade Fresh Ricotta

1 whole gallon of Whole Milk
1 tsp salt
1/4 cup Vinegar
2 TBS of Heavy Cream (if you want yours creamy, I didn't add this, but next time I will)

What you will need:

Crock Pot
Large Bowl
Large Strainer
Thin linen towel, or old clean white tee-shirt
Large spoon with wholes

In a crock pot add the whole gallon of milk, and 2 TBS of Heavy Cream you want, put the temp on HIGH, COVER, and forget about it (in my NY accent of course) for about 2 hours or so until the temp reaches 180 degrees. Check it with a thermometer after the 2 hours.

When the temp reaches 180 degrees, slowly pour the Vinegar and salt, very slowly stir for 10 seconds, keep the cover off, and forget about it for 20 minutes.  This is what it will start to look like.

Then after the 20 minutes this is what it will start to look like.  DO NOT STIR be gentle you don't want to break up the curds!

Get a large Strainer put it in a large bowl to collect the liquid known as the WHEY, and line it with a thin kitchen towel, or I used an old white tee-shirt. After the 20 minutes start carefully spooning the CURD into the strainer.

Now let the CURD strain for about 1 hour, if you like your Ricotta DRY, if you like your Ricotta a little creamy, let it strain for only about 1/2 hour.  Now you have Fresh Ricotta Cheese to make whatever you want with it.  This recipe will give you about 2 cups. 

Now you will have a lot of liquid/WHEY in the bowl, DO NOT THROW THAT OUT! Yes you can make MORE RICOTTA using the liquid. 

Take the liquid and put it into the same crock pot, you don't have to wash it, or just use a big pot on the stove, and reheat it to 200 degrees this time.  When it reaches 200 degrees, add another 1/4 cup of vinegar, and 1 tsp salt, stir for 10 seconds, and let it sit for 20 minutes again.  Strain just like before, you will get about another cup of fresh Ricotta.

Now you can throw out the leftover WHEY, or use it to do whatever you want, I have no use for it at this point, I tried to make another batch of Ricotta with it, but it didn't work. 

I will be using my Fresh Homemade Ricotta tonight for Baked Ziti.  Enjoy and So YUMMO!

Homemade Bisquick....YES BISQUICK!!

I'm linking this recipe up with Walking On Sunshine's Friday Linky Party.  Go take a look-see!

Well we've survived the first day of school for both my kids yesterday and today.  Davey had a good day at his new school, meeting new friends, and I met new moms.  It can always be hard going to a new school for a kid and the mom. 

My daughter Becca had a great day in school.  She's in her Junior year, and I just can't believe it, where did the time go!

So the kids are back in school, it will be busy again, homework, reports, activities, and I'm excited for the school year!

I love Bisquick.....yes Bisquick!  It makes the best pancakes.  Now I've made pancakes from scratch, but I do think Bisquick pancakes and waffles are better. 

The price of Bisquick is CRAZY!  For a big box it's about $6.00......so I went online and found this "Clone" for Homemade Bisquick, I made a batch just enough for breakfast for that one morning, but you can make up a large batch and keep it in an air-tight container, and keep it for up to 2 months in your pantry or frig.  

I just don't use Bisquick for pancakes and waffles, I also use it when I'm in a pinch for biscuits, even though I like my homemade better, and for an Impossible Cheeseburger Pie recipe that my mom use to make when we were kids...I must post that soon. 

I hope you try it, it's so easy, and tastes like the real thing.

Homemade Bisquick

This recipe is enough for 3 cups of Bisquick like if you're making pancakes or waffles....when I used this to make pancakes, I had to add a little more milk to the mix for the right consistency. 

2 5/8 cup flour

1 1/3 tablespoons baking powder

1/2 tablespoon salt

1/2 cup vegetable shortening

Combine the flour, baking powder and salt in a bowl, cut in the shortening with a pastry blender or 2 knives until the mixture resembles fine crumbs. 

 

Store in an airtight container in the pantry for 2 months, or in the frig for 4 months.

 

I used this amount for when I made pancakes, see how easy it is to put together, just add the eggs and milk. 

 

Or if you want to make a big batch like a "box full"  here are the ingredients for that:

 

10 1/3 cups all-purpose flour

5 1/4 tablespoons baking powder

1 3/4 tablespoons salt

1 3/4 cups vegetable shortening

 

Follow the directions above and store in an airtight container....so EASY! YUMMO!

Use whenever your recipe calls for "Bisquick mix".

Twice Baked Potatoes.....

I'm linking this recipe to Walking On Sunshine's Friday Linky Party.  Go take a look-see!

Well, today is my little boy Davey's first day of school.  He was very excited today when he left the house.  He started a new school this year, and I know he is missing all his little buddies.   It poured all night long, and we hardly even got any sleep the thunder was just so loud!  When we went into his school, it was pouring buckets. When I left him, he looked nervous, and I am a little worried right now, but I know all will be well....I hope! 

He requested his favorite meal for tonight, Meatballs with Brown Gravy, over egg noodles, and corn bread! 

I made these great Twice Baked Potatoes over the weekend when we had friends over.  They are from Pioneer Woman, but of course I made them my own.  They are easy to make the day before, and just bake them off the day you want to eat them.  Try them, you will love them!

Twice Baked Potatoes

6 large Idaho Potatoes scrubbed
2 sticks butter cubed
1 cup sour cream
6 sliced bacon cooked until crispy
2 TBS chopped scallions
2 tsp Season Salt or more if you want
2 tsp freshly ground pepper
1 cup shredded cheddar cheese for the filling
1 cup reserved for the topping

Preheat oven to 350 degrees, put the potatoes on a large cookie sheet, and bake them for about 1 hour and 15 minutes, do not wrap in foil, this will make the skin crisp.

When a sharp knife can be inserted easily, the potatoes are done.  Take them out of the oven, and slightly cool.

Very carefully cut the potatoes in half, length-wise, and scoop the potatoes out into a large bowl being careful not to break the skins, and you want to leave a layer of potato left so the skin isn't so "weak", and they are kind of like "cups or shells".

Add the butter, and start mashing the potatoes, add the sour cream, season salt, pepper, cheese, it's OK to have some lumps, stir in the bacon, and scallions.  Taste it, what does it need, more salt, pepper?  Always taste your food!

Fill the potato skin "cups" with the filling, Put them in a large casserole dish or cookie sheet, and cover with the remaining cheese.  Now you can put them in the frig for overnight, or bake them right away, covered for 20 minutes, then uncovered for 10.  Enjoy!