Homemade Bread

I tried a new recipe for Homemade White Bread.  I like that this recipe makes 2 loaves, perfect to eat 1 whole loaf fresh and warm, and 1 over the next couple days!
recipe from: iheartnaptime.com (click link to see more pictures)

Ingredients

• 2 cups warm water
• 2 1/2 tsp yeast
• 1/2 TB sugar
• 1/4 cup melted butter
• 1 TB salt
• 1/4 cup sugar
• 1/2 cup evaporated milk
• 5-7 cups of flour, (bread, white or wheat will work) (can use more if needed)
• 1 TB shortening or cooking spray
• 1 TB butter (to top bread)

Instructions

1. Place the yeast and sugar in a small bowl. Pour the warm water (not too hot) over the yeast mixture and let it sit for 15-20 minutes, or until nice and bubbly.
2. Combine melted butter, sugar, evaporated milk and salt into a large mixing bowl. When your yeast mixture is ready add them together and mix.
3. If you are using a stand mixer put on your bread hook and then pour in 3 cups of flour. If not you can stir/knead it as well. Then add in 1 cup of flour at a time and mix. When you get to 5 cups of flour in the bowl, add in 1/2 cup more of flour at a time until the dough is no longer sticking to the sides. You'll know it's ready when your fingers no longer stick to the dough.
4. Then cover the ball of dough and sides of the bowl with shortening and cover the bowl with a warm towel. Set by the window and allow it it rise (approx 1.5 hours). When it has risen over the bowl punch it down and place on a floured service.
5. Knead the dough for 2-3 minutes.
6. Cut dough into two pieces and roll them out into a rectangle. Roll the dough up and place into 2 greased bread pans.
7. Let the bread rise again, and when it looks like a good loaf of bread place them in the oven at 375 degrees for 25 minutes. When the bread is done, coat the top with butter and remove onto a cooling rack.
8. Enjoy! 

Cafe Rio Copycat Pulled Pork Burrito

These actually turned out really really yummy.  I got the recipes from a few sources.

Sweet Pork Barbacoa
from One Good Thing By Jillee

2 pounds pork
2 cans Coke (NOT diet)
1/2 c. brown sugar
1/2 tsp garlic salt
1/4 c. water
1 can diced green chiles
3/4 can enchilada sauce (I used Old El Paso 14 ounce can)
1 c. brown sugar

Put the pork in a reclosable bag to marinate, pour in one of the cans of Coke and 1/2 c. brown sugar. Marinade for a few hours or overnight. 

Drain marinade and put pork, 1/2 can of Coke, water, and garlic salt in crock pot on high for about 3-4 hours. Remove pork from crock pot, drain any remaining liquid, shred pork. 

Mix together (in a bowl or in the blender) other 1/2 can of Coke, can of chiles, enchilada sauce and brown sugar.

Put shredded pork back in the crock pot, cover with sauce, heat just until warmed through.

Cilantro Rice

from One Good Thing by Jillee

1 c. uncooked rice 
1 tsp butter
2 cloves garlic, minced
1 tsp lime juice
1 can (15 oz) chicken broth
1 c. water 
1 tbsp lime juice
2 tsp sugar
3 tbsp cilantro

In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.

Black Beans

from Sisters in the Kitchen

2 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. ground cumin
1 can black beans, rinsed and drained
1 1/3 c. tomato juice
1 1/2 tsp. salt
2 Tbsp. fresh chopped cilantro

In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro.

Medium Smothered Sauce

from My Recipe Boxx

1 small can diced chilies

1- 7 oz. can Salsa Verde 
1/2 c. chicken broth
2 tsp. sugar
1 tsp. salt

Combine all ingredients in small sauce pan. Bring to a boil, then reduce heat and let simmer for at least 20 minutes. Serve warm. You can also refrigerate it overnight after simmering if you are making it in advance, just reheat before serving.

Chicken Pot Pie

For the filling:
Chicken, cooked and shredded (of course I use a rotisserie chicken!)
3 Tbs butter
3 small potatoes, diced
2-3 carrots, peeled and diced
2 stalks celery, chopped
chopped onion or dried onion to taste
1 (1 lb.) bag mixed vegetables (in the freezer section; has peas, carrots, green beans, corn)

For the sauce:
8 tablespoons unsalted butter
1 cup all-purpose flour
2 ½ cups chicken broth
½ cup heavy cream
Dash of Worcestershire
Dash of garlic powder
Salt and pepper

For the topping:
1/2 cube butter, melted
1 cup self rising flour (must be self rising)
1 cup buttermilk

Preheat oven to 425 degrees and grease a 9x13 pan.

To make the filling, melt the butter in a large skillet over medium heat. Add the celery, carrots and potato (and onion) to the pan, and sauté for about 15 minutes, until the potatoes are tender. Once the vegetables are finished cooking, turn off the heat and mix in the chicken and the bag of mixed veggies. Season with salt and pepper to taste.

While veggies are cooking, make the sauce. Melt the butter over medium heat in a large saucepan. Add the flour and whisk until smooth (it will be sort of a paste). Whisk in the chicken broth and cook over medium heat until it thickens to the consistency of a cream soup. Mix in the cream, the Worcestershire and season with garlic powder and salt and pepper to taste. Pour the cream sauce over the chicken and veggie mixture and stir to combine well.

Pour into a greased 9x13 pan.

Combine melted butter, flour, and buttermilk to form topping. Spoon topping over top and spread to cover.

Bake for 30-35 min, until golden brown.

Chocolate Chip Cookie Bars

My friend made these for book club and they were so good! I had to get the recipe so I could make them and they were so, so good. Especially yummy with a scoop of vanilla ice cream and a few spoonfuls of hot fudge!

Cream together:
1 c. butter, softened
1 c. brown sugar packed
1 3oz. package instant vanilla pudding

Add:
2 eggs
2 tsp. vanilla

Add:
2 1/4 c. flour
1/2 tsp. salt
1 tsp. baking soda

Add 2 c. chocolate chips

Pat into 9x13 sprayed pan. Bake at 350 degrees for 20-25 minutes.

Specudoodles (Cookie Butter Snickerdoodles)

recipe source:  The Blonde Buckeye

1 3/4 C All-Purpose Flour
1/4 tsp Salt
1/2 tsp Baking Soda
1/4 tsp Baking Powder
1/2 C Unsalted Butter (1 stick), softened
3/4 C Brown Sugar
1/4 C Granulated Sugar
1/2 C Speculoos Cookie Butter
1 Egg
1 1/2 tsp Vanilla Bean Paste ***I used 1 1/2 tsp vanilla***

FOR ROLLING
1/4 C Granulated Sugar
2 tsp Cinnamon

Pre-heat oven to 350 degrees F.

In a medium-sized bowl, whisk together four, salt, baking soda, and baking powder.  In a mixer bowl, cream butter on low for 2 minutes.  Add sugars and beat on high for another two minutes.  Beat in cookie butter for another 2 minutes.  Add the egg and vanilla and beat for another 1-2 minutes until smooth.

Pour the dry ingredients into the wet ingredients and carefully mix until just combined (don't over-mix).
Let the dough chill for at least 2 hours, covered in the refrigerator.  (Chill up to two days, tightly covered.)  ***I baked one batch right after mixing dough and it turned out perfectly.***

In a small bowl, combine the sugar with the cinnamon, mix to combine.  Take about 2 TBSP of dough and roll into a ball.  Roll dough ball in cinnamon/sugar mixture.  Place it on a parchment paper-lined cookie sheet.

Bake for about 8-10 minutes.  Cookie tops should be just set and the edges barely turning golden.

Peanut Butter Fingers

3/4 C butter
1 1/4 C brown sugar
1/2 C sugar
2 eggs
3/4 C peanut butter
1/2 T vanilla
3/4 t baking soda
1/4 t salt
1 1/2 C flour
2 C oatmeal

Frosting:
1 cube butter, melted
2 T cocoa
1/4 C milk
3 1/2 C powdered sugar
1 t vanilla

Cream butter and sugars together. Add eggs and mix well. Add vanilla and peanut butter. Mix well and add all dry ingredients. Mix well. Using a cube of butter, rub a thin layer onto bottom of a jelly roll pan. Press batter into the large jelly roll pan {17x11 cookie sheet} and bake at 325 degrees for 16 - 17 minutes. Don't over bake! They will look not quite done. Spread with 1 C or more of peanut butter (while still warm, not hot, this will melt the PB all over the top). Frost with chocolate frosting once cooled, or slightly warm.

Baked, with peanut butter spread and melted on top


Final Product, enjoy!

Chicken Kabob Marinade

This marinade is seriously so yummy!!

I don't know where it's from originally so I can't give props to the original owner.

If I find it I'll note it!!

1/4 cup cider vinegar

3 tablespoons whole grain mustard

3 cloves garlic, peeled and minced

1 lime, juiced

1/2 lemon, juiced

1/2 cup brown sugar

1 1/2 teaspoons salt

6 tablespoons olive oil

ground black pepper

6 boneless skinless chicken breast halves

Mix all ingredients together and add chicken to marinade.

ENJOY!!!