Taco Soup

I was asked to make a soup for a class at our church one evening and was excited to try this Taco Soup I had seen over at Stonegable. It was delicious and filling! It reminds me of a chili, feel free to substitute any kind of beans or tomatoes you like.

Taco Soup:

2 pounds ground beef
2 cups diced onion
2 (15-1/2 ounce) cans pinto beans, drained and rinsed
2 (15-1/2 ounce) cans black beans, drained and rinsed
2 cups frozen corn
1 (14-1/2 ounce) can mexican style stewed tomatoes
1 (14-1/2 ounce) can rotel tomatoes or a jar of mild salsa
3 to 4 cups beef broth (or Better than Bouillon, mixed with water)
2 (1 1/4-ounce) package taco seasoning mix
1 (1-ounce) package ranch salad dressing mix
Crispy tortilla strips, recipe follows
Sour cream, for garnish
Grated cheddar cheese, for garnish
Sliced black olives, for garnish
Chopped green onions, for garnish

Directions:
Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or stockpot. Add the beans, corn, tomatoes, beef stock, taco seasoning and ranch dressing mix and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour on the stove. To serve, ladle soup into bowls and top with cheese, sour cream, crispy tortilla strips, green onions and olives.

Tortilla Strips:
3 to 4 large flour tortillas, cut into 1/2 inch by about 2 inch strips
vegetable oil
salt

Directions:
In a medium pot, heat 1 inch of oil to 350 degrees. Have ready a paper towel lined cookie sheet. Add a handful of tortilla strips to the oil and cook until light golden, about 1 to 2 minutes. Remove to drain on the paper towel. Salt immediately. Continue with remaining strips. Cool and keep in airtight container at room temperature until ready to serve.


Slightly adapted from Stonegabe, originally from Paula Deen.

Hope you enjoy, Donna

Home Made Granola

The first time I made homeade granola was while working at a bakery in south carolina and since then I have always liked to have some on hand. Mixed with raisin bran, blueberries and over milk, granola is my usual breakfast in the mornings.

Two ways I like to make granola are honey almond and maple pecan. This also makes great gifts for the holidays or bazaars when packaged in cellophane bags and tied with ribbon. 

Honey Almond Granola:
4 cups old fashioned oats
1 cup almonds (sliced, slivered or whole)
3/4 cup shredded coconut
1/4 cup ground plus 2 T. whole flax seeds
5 tablespoons brown sugar
5 tablespoons honey, warmed if needed or part maple syrup
4 1/2 tablespoons canola oil
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 teaspoon vanilla
optional ingredients: raisins, dried cranberries, white chocolate chips, or any dried fruit

Preheat oven to 300 degrees F.

In a large bowl, mix lightly the oats, almonds, coconut, flax seeds, and brown sugar. In a separate bowl mix together the honey, oil, salt, cinnamon and vanilla. Pour the honey mixture over the oat mixture and mix gently, with spatula and eventually with your hands. Spread out onto a sheet pan and bake for 40 minutes (stir after the first 20). Cool, and add dried fruit, or white chocolate if desired. Store in airtight container.

Maple Pecan Granola:
Prepare Honey Almond Granola, above, substituting pure maple syrup for the honey and pecans for the almonds. If desired, add extra maple syrup to sweeten. I like to add dried cranberries and white chocolate to this kind for gifts.

Hope you enjoy, Donna

Chicken Enchiladas

If you have never made homeade enchilada sauce you really should try this. This is a basic chicken enchilada with a delicious red chili sauce.

I am pretty wimpy when it comes to spicy foods so I used 1 jalapeno, and 2 Tablespoons of the chili powder and it was fairly mild. So if you like the heat, use the full amounts and maybe add some pickled jalapenos to kick it up.


Chicken Enchiladas:
1 medium onion, chopped fine
1-2 jalapenos, seeded and chopped fine
3 cloves garlic, minced
1 teaspoon canola oil
2 to 3 tablespoons chili powder
2 teaspoons cumin
2-3 teaspoons sugar
1-15 oz. can tomato sauce or (2-8 oz. cans)
1 cup water
salt and pepper
1 pound boneless, skinless chicken breast
2 cups shredded cheddar or monteray jack cheese (8 ounces), divided
1/3 cup minced fresh cilantro
12 - 6 inch corn or flour tortillas (i used 8-soft taco size flour tortillas)
Cooking spray

Directions:
Combine the onion, jalapeno, and oil in a large saucepan over medium heat. Cook, stirring often, until the onions and peppers have softened, 5-10 minutes. Stir in garlic, chili powder, cumin, 1/2 teaspoon salt and sugar, and cook just until fragrant, less than 30 seconds. Mix in the tomato sauce and water. Bring the sauce to a simmer, lower the heat and cook until slightly thickened, about 5 minutes.

Nestle the chicken into the sauce. Reduce the heat to low, cover and cook until the chicken is cooked through (160 degrees F on an instant read thermometer), about 12 to 20 minutes. Transfer the chicken to a plate and set aside to cool.

Strain the sauce through a large mesh strainer into a medium bowl, pressing down on the onions to extract as much liquid as possible. Transfer the reserved solids into a large bowl and set aside. Season the sauce with additional salt and pepper to taste.

Shred the chicken into bite size pieces and add to the bowl with the onion mixture. Add in 1/4 cup of the enchilada sauce, 1 cup of the shredded cheese, and the cilantro. Stir to combine.(The sauce and filling can be made ahead, up to 2 days in advance before proceeding)

Preheat the oven to 425 degrees F. Oil a 9 by 13" baking dish with cooking spray. If using corn tortillas, stack the tortillas on a plate, cover with plastic wrap, and microwave for 40-60 seconds, until warm and pliable. Divide the chicken mixture down the center of each tortilla. Roll up the tortillas around the filling tightly, and place in the prepared baking dish, seam side down.

Lightly spray the tops of the enchiladas with cooking spray. Place in the oven, uncovered, for 7 minutes or until the tortillas start to brown slightly.

Reduce the oven temperature to 400 degrees. Remove the enchiladas from the oven and pour the sauce over the top. Sprinkle with the remaining shredded cheese. Cover the dish with foil and bake for 20 minutes.

Remove the foil and bake for 5 more minutes, until the cheese is browned. Remove from the oven, and serve.

This recipe is adapted from Annies Eats. It was originally from Americas Test Kitchen.

For a quicker stacked version of this enchilada:
Leave out jalapenos, sugar, and garlic. Reduce cilantro to 2 tablespoons. Increase oil to 1 tablespoon.
Use 16 ounces tomato sauce and 3/4 cup low sodium chicken broth for the liquid.
Do not strain the finished sauce.
Replace the chicken breasts with a rotisserie chicken, meat shredded into bite size pieces, and toss with 1/4 cup of the finished sauce.
Use pre shredded mexican cheese blend for the cheese.
Layer the ingredients in a 8 inch dish square dish. Bake, covered at 400 degrees until hot, about 15 minutes. Remove foil and bake until cheese is lightly browned, about 5 minutes. Serve.

Hope you enjoy!
Donna

Skookie Sundae

 I love sundaes or anything to do with ice cream, and here is one I will be making again and again!

A Skookie is a cookie baked in a skillet. You can buy the skillets online here but you can also use a small 7 inch cast iron pan, small tin pans, mini foil pie pans or what I used, muffin top pans. The larger 7 inch pans will serve about 2 and the others are individual.
  When I went to make these the first time I thought I had some mini foil pie pans at home to bake these in but didn't. My friend Deby who was making dessert with me asked if I had some muffin top pans and I did, I  have had some for 15 years and never used them. They worked great for these sundaes.

Baked cookies from the smaller muffin top pan below

Large and small muffin top pans, but you do not need these to make them, see above comments.

To start, mix up your favorite chocolate chip cookie dough or this Mrs. Fields Recipe to make the warm chocolate chip cookies.

Mrs Fields Chocolate Chip Cookies:
2 1/2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup dark or light brown sugar, firmly packed
1/2 cup white sugar
1 cup salted butter, softened (if using unsalted I increase salt to about 1 teaspoon instead of 1/4)
2 large eggs
2 teaspoons vanilla
2 cups (12 oz.) semisweet chocolate chips
   Cream butter and sugars in a large bowl. Add eggs and vanilla, and mix until just blended.
In another bowl whisk flour with the baking soda and salt. Add flour mixture to the butter mixture, then add the chocolate chips and mix until blended.
   Grease pans, press 3/4 cup dough into a 7 inch pan or press a even layer of dough into muffin top pans, mini foil or tin pans. Bake 350 for 8 to 12 minutes. They are best if alittle underbaked!
   Remove from pans if needed to serving plates, or serve out of the skillet.

Serve warm with scoops of vanilla ice cream, hot fudge sauce, whipped cream and chocolate shavings like here where I found this recipe. Or add strawberries and bananas or your favorite sundae toppings.

Super Simple Hot Fudge Sauce:
Melt in a microwave safe bowl for 1 minute:
1 cup (6 oz.) semi sweet chocolate chips
1/2 cup butter

Stir and melt for another 30 seconds if needed. Add:
1-14oz. can sweetened condensed milk
2 Tablespoons of milk
Heat again until warm.

I hope you enjoy!
Donna

Roasted Potato Wedges

This is a favorite side dish at our house. They are like a large french fry but on the healthier side. I like to dip them in ketchup and ranch, but they are great on their own!

You can add garlic, rosemary, oregano, basically any herbs or seasonings you like. Or toss them with fresh grated parmesan when their done. I have folded in roasted garlic near the end but it is a little tricky to do without breaking the fries.

Roasted Potato Wedges:
2 pounds russet potatoes, about 6 medium
3 1/2 to 4 tablespoons olive oil
3/4 to 1 teaspoon kosher salt or Lawrys/Johnys seasoning(if using table salt decrease amount)
1/4 teaspoon pepper
1 to 2 tablespoons chopped parsley leaves, optional

Preheat the oven to 425 degrees.
Scrub the potatoes, cut them in half lengthwise, then cut each half in half again or thirds lengthwise. Place the potatoes on a sheet pan and toss with the olive oil, salt and pepper. Spread the potatoes in a single layer with 1 cut side down.
Bake for 40 to 45 minutes, turning to other cut side after 25 minutes, until the potatoes are cooked through, brown and crispy. Sprinkle with fresh parsley and serve.

(If you would like to cut time by about 5 minutes: Preheat the oven with the baking sheet in the oven. Toss the potatoes in a bowl with the olive oil and seasonings and quickly spread on hot pan, than bake.)

Hope you enjoy!
Donna

Smoothies

  Ever since my sisters and sister in laws (will just call them all my sisters) and I decided to start blogging I find myself taking pictures of food all the time. And until a few months when we started this, I had no idea blogging was so much fun! There are many recipes I am excited to share with you and I have lots of new recipes to try for the first time.
  After the cinnamon swirl bread and calzone posts I figured something like this was in order so here is something I like to make that just makes you feel good!

Every summer when the berries are ripe I like to go to the farms and fill my freezer with all the fresh berries, especially strawberries, blueberries and raspberries. This smoothie is one way I like to use them up. My husband likes his with pineapple so I will cut up a pineapple and freeze it for these also, then add some strawberries and blueberries along with the banana for the fruit.

Smoothies: Makes 4 1/2 to 5 cups. Enough for 4 servings

3 1/2 cups of berries or any fruits, frozen and defrosted slightly in fridge or microwave(about 16 ounces)
1 banana, cut into pieces and frozen
1/2 to 1 cup juice(apple, pineapple, white cranberry, or any fruit juice)
1/2 to 1 cup milk
pinch of salt
1 to 2 tablespoons honey, sugar or brown sugar
2 to 3 tablespoons ground flax seed(optional)

Optional Ingredients: A few ice cubes to thicken, a fresh squeezed orange, 2 to 3 teaspoons fresh lemon juice

In a blender or food processor, combine all ingredients until smooth. Taste and add additional ingredients if desired. Blend again. Serve immediately.


Recipe adapted from Cooks Illustrated

By the way, I love your comments!
Hope you enjoy, Donna

Cinnamon Swirl Bread

This is one of the bakery items I would make when I made the weekly meals for others. And its one of the things I like to have on hand for breakfast for my family.

Your neighbors will love you if you make a extra loaf to share with them, one of my friends would hide it from her kids so they wouldn't eat it all!

This dough is what I use to make potato bread and calzones, to see the recipe click here. With one large batch you could make a loaf of bread and some calzones all in one day. Or you can double the batch to make even more.
After the bread is baked and cooled, I like to slice it and keep it in the freezer so it stays fresh. But if you think you will eat it within a few days it will be fine wrapped well on the counter.


Cinnamon Swirl Bread:  Makes 2 Large Loaves (9 1/2 -by-5 1/4 inch pans) or 3 Small Loaves (8 1/2 -by-4 1/2 inch or smaller pans.) I usually double this recipe to make 5 loaves.
Potato Bread Dough
Combine in a large mixing bowl or in a bowl of a heavy duty mixer and let stand until the yeast is dissolved, about 5 minutes:

1 package (2 1/4 teaspoons) active dry yeast

1/2 cup warm (105 to 115 degrees F) water

1/2 teaspoon sugar

Add:

2 1/2 cups whole or low-fat milk, warmed to 105 to 115 F

6 Tablespoons melted butter

1/4 cup potato flakes or buds

Mix to dissolve potato flakes and add:

1/2 cup brown sugar

2 1/4 teaspoons salt

Have ready:

7 to 8 cups unbleached flour (2 to 2 1/4 pounds)

Add 4 cups of the flour to the yeast mixture and mix by hand or on low speed for 1 minute. Gradually add the remaining flour until the dough is moist but not too sticky. Knead for about 10 minutes by hand or with the dough hook on low to medium speed until the dough is smooth and elastic. Transfer to an oiled bowl and turn it over once to coat with oil. Cover with plastic wrap and let it rise until doubled in volume 1 to 2 hours. If desired, you may deflate and let it rise again until doubled (you can also refrigerate the dough, covered up to 18 hours after first rise.)

Stir together for each loaf a mixture of: (double if making 2 loaves and triple if making 3 loaves)

1/3 c. plus 2 teaspoons sugar (may use part brown sugar)

1 Tablespoon cinnamon

Grease loaf pans. Punch the dough down. Divide into loaves. Using a rolling pin, roll the dough into a 8-by-18 inch rectangle on a floured work surface. Brush the surface of the dough with:

1 Tablespoon melted butter(for each loaf) or


New tip to prevent gaps in bread: Skip the butter and spray or sprinkle the dough very lightly with water (i used a sippy cup.) Sprinkle with cinnamon sugar like below. Before rolling, spray or sprinkle again with water until damp but not wet (you may use your hands to even out water if you do not have a spray bottle.) Proceed with rolling as below.

Sprinkle evenly over the dough 1/3 c. cinnamon sugar mixture for large loaves and 1/4 c. mixture for small loaves, leaving a 1/2 inch border on far end. Starting from the closer 8 inch end, roll up the dough as you would a jellyroll. Pinch the seam and ends closed. Place seam side down in the pan. Cover loosely with plastic wrap and let rise until doubled or dough is 1inch above top of pan, 1 1/2 to 2 hours. 

Preheat the oven to 350 degrees. Brush over the top of loaves:

2 teaspoons of milk

Sprinkle the top of the dough with 2 teaspoons of the remaining cinnamon sugar mixture. Bake until the loaf is golden brown and instant read thermometer pushed through top side into center of loaf registers 185 to 188 degrees, 35 to 45 minutes.(This is the best way I know how to check if its done.) Remove the loaf from the pan to a wire rack. While the bread is still hot, brush the tops with:
2 teaspoons melted butter
Let cool before slicing.


Cinnamon Raisin Bread:

After sprinkling each loaf of dough with the cinnamon sugar mixture, spread evenly with:

1/2 to 3/4 cup raisins 
Proceed with rolling like above.
(If the raisins are dry place them in a small saucepan with enough cold water to cover by 1/2 inch. Bring to a boil, drain well, and let it cool.)
You may also knead the raisins into the dough with the flour. Or before rolling the dough flatten it into a rectangle, spread with raisins and roll up like a jellyroll;rest for 15 minutes before rolling the second time.
Potato Bread:
After rising the dough the first time, shape into loaves and place in greased pans seam side down. Rise and bake as above, brushing with melted butter while still hot.
I have also made them into 1 pound free formed loaves, 2 to a jelly roll pan, bake for 20 to 25 minutes.

Hope you enjoy! Donna

Calzones

After I got married I started making dinners and bakery out of our home for others once a week. These calzones are one of the meals I would make quite often, and they always go very well. Although right now I am not doing the weekly meals, sometimes I will spend a day to cook or bake for others and if these are on the menu it is sure to be a big day!

I take my favorite bread dough, stuff it full with pizza toppings, bake, then serve it with a marinara sauce on the side. You can also make a loaf of potato or cinnamon swirl bread with this dough at the same time. When I make these I try to make extra calzones to freeze for a quick lunch or dinner for the family.

Calzones:                    makes 8 calzones
2 pounds of bread dough, divided into 8 (4- 4.5 ounces each) dough recipe follows
12 ounce mozzarella cheese, cut into 8-1.5 ounce slices or shredded
2 cups spaghetti or marinara sauce for dipping
Your favorite pizza toppings: below are some suggestions

Filling ideas: For these fillings, add 1 1/2 ounces mozzarella cheese for each calzone as instructed above.
pepperoni: sliced, 8 to 12 slices each calzone.
canadian bacon or ham and pineapple tidbits: pineapple drained and squeezed well.
ground beef: Brown in a skillet with a few tablespoons onion per pound beef, and season with Lawrys seasoning, salt and pepper. Drain and cool. 1 pound beef makes 6 to 7 calzones.
italian ground beef: Add to above ground beef mixture while browning: italian seasoning, garlic powder and oregano, drain. Then add some diced tomatoes (fresh or canned, drained and squeezed well). And add some canned pineapple (crushed or tidbits, drained and squeezed well).

brocolli and cheese: 1 pound fresh or frozen broccoli florets(Boil in 1 cup water with 1/2 t. salt just until tender. Coarsely chop, and season with salt and pepper. Heat 1 1/2 T. olive oil and 2 cloves of garlic in saute pan until fragrant and toss in broccoli. Cool) Add 1/2 cup or more feta cheese and above mozzarella. Makes 5 to 6 calzones.
veggie: 1 to 1 1/2 cups broccoli (cut into small florets), 1/2 diced red bell pepper, 4 ounces sliced mushrooms, 1/2 large can olives (3 ounces sliced), 1/4 c. pineapple tidbits (drained and squeezed well), 1/2 onion (I sauteed but not necessary), 1 clove garlic (add to sauteed onion), 3/4 teaspoon basil, 3/4 teaspoon oregano, salt and pepper to taste, (optional: a handful of feta cheese and a few sliced sun dried tomatoes.) This mix will make 5 to 6 calzones.

Directions:
1. Roll one of the 4 ounce pieces of dough on a lightly floured surface to about a 7 inch square or circle.
2. On bottom half of dough place desired filling and 1 1/2 ounces of mozzarella cheese, (or mix the filling with the cheese) leaving a 1/2 inch border.
3. Fold top half over filling until edges almost meet. Bring bottom edge over top edge, than press edges of dough together to seal well.
4. Place sealed side down on greased or parchment lined cookie sheet spacing each one well apart. With a sharp knife poke one or two holes in top of calzone to vent.
5. Label each calzone with a tiny piece of the filling if desired.
6. Cover with plastic wrap and allow to rise until slightly puffy, about 1 hour (less is fine).
7. Bake in a preheated 350 degree oven for 20 to 25 minutes until light golden. Remove from cookie sheet to wire rack.
8. Serve warm with heated marinara sauce for dipping.

Above are some of the calzones I made while doing this blog. The bottom left has chicken, broccoli, bacon, garlic powder and onion. You can be creative with these by just looking what you have in your fridge or freezer to fill them with.

This batch of dough is about 4 pounds. You can make 8 to 10 calzones and 1 loaf of cinnamon swirl or potato bread or 16 calzones. Or cut the recipe in half to make 8 calzones.

Potato Bread Dough:                    
Combine in a large mixing bowl or in a bowl of a heavy duty mixer and let stand until the yeast is dissolved, about 5 minutes:
1 package (2 1/4 teaspoons) active dry yeast
1/2 cup warm (105 to 115 degrees F) water
1/2 teaspoon sugar
Add:
2 1/2 cups whole or low-fat milk, warmed to 105 to 115 F
6 Tablespoons melted butter
1/4 cup potato flakes
Mix to dissolve potato flakes and add:
1/2 cup brown sugar
2 1/4 teaspoons salt
Have ready:
7 to 8 cups unbleached flour (2 to 2 1/4 pounds)
Add 4 cups of the flour to the yeast mixture and mix by hand or on low speed for 1 minute. Gradually add the remaining flour until the dough is moist but not too sticky. Knead for about 10 minutes by hand or with the dough hook on low to medium speed until the dough is smooth and elastic. Transfer to an oiled bowl and turn it over once to coat with oil. Cover with plastic wrap and let it rise until doubled in volume 1 to 2 hours. If desired, you may deflate and let it rise again until doubled.
Divide dough into 4 to 4 1/2 ounce pieces for calzones or into 2 to 3 bread loaves. Cover with plastic wrap until ready to use.

If making bread: Form into 2 large loaves or 3 small loaves. Place seam side down in greased loaf pans. Cover loosely with plastic wrap. Let rise until doubled, about 1 to 1 1/2 hours.
Bake in a preheated 350 oven for 35 to 40 minutes or until golden brown. (thermometer in the center of loaf should read 185 to 195 degrees). Brush with melted butter. Remove from pans to cool.

Thanks Peggy for this bread recipe!

You can buy pre made pizza dough in your grocers refrigerator section if you would like to make a quick version of calzones. Sometimes my sisters will buy rhodes frozen bread dough to make these and that works well, you just have to give time for the dough to thaw before making. 

I hope you enjoy!

Donna

Salmon on Angel Hair with Citrus Cream

Every year my parents along with some friends and family will go to their cabins on the Alaska Kenai River. They always come home with lots of fresh salmon and so far I have been blessed with some every year. This pasta with citrus sauce is one that I crave and it goes very well with the salmon.

I found this recipe on epicurious, and it calls for red snapper. I think any fish would be good or even chicken if your not a fish lover. The citrus sauce is what makes this dish, so if your making it for more than a half pound of pasta I recommend you double the sauce.

Salmon on Angel Hair with Citrus Cream:

4 tablespoons olive oil
4 shallots, thinly sliced (1/2 cup) or onions
2 garlic cloves, chopped
1 8-ounce bottle clam juice (i have substituted chicken broth with good results)
3/4 cup whipping cream
1/2 cup white wine (i have also substituted with chicken broth but wine is best)
1/2 cup fresh orange or tangerine juice (zest before juicing)

2 tablespoons diced drained oil-packed sun-dried tomatoes (i have used fresh, if so add after reducing)
1 tablespoon fresh lime juice (zest before juicing)
1 teaspoon Herbes de Provence (dried thyme, basil, savory, and fennel seeds can be substituted)
1 teaspoon Worcestershire sauce
1/2 teaspoon grated orange peel
1/2 teaspoon grated lime peel

all purpose flour
4- 5 to 6 oz. salmon, red snapper or other fish fillets
8 ounces angel hair pasta
2 tablespoons thinly sliced fresh basil
Additional minced orange peel

Heat 2 tablespoons oil in heavy medium skillet over medium-high heat. Add shallots and garlic: saute 30 seconds. Add clam juice, cream, wine, orange juice, sun-dried tomatoes, lime juice, herbes de provence, worcestershire sauce, 1/2 teaspoon orange peel, and lime peel: boil until sauce is slightly thickened and reduced to 1 1/2 cups, stirring occasionally, about 10 to 20 minutes. (Sauce can be made 1 day ahead. Cover and refrigerate. Rewarm before using.)

Place flour in shallow dish. Sprinkle fish fillets with salt and pepper. Dredge in flour, turning to coat; shake off excess. Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Add fish and cook until brown and almost cooked through, about 4 minutes per side. Transfer to plate. If desired, reheat citrus sauce in this skillet and bring to simmer.

Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain well. Return pasta to pot. Add half of sauce and toss to coat.

Divide pasta equally among 4 plates. Top with fish, then drizzle with sauce and sprinkle with basil and additional minced orange peel.

4 servings.

Here is the pasta with salmon pieces instead of a whole fillet. Also, if you would rather grill your fish or chicken that would be delicious too!

Hope you enjoy!
Donna

Raspberry Brownie Nuggets

     Brownies, White Chocolate Ganache, Heath Bars, & Raspberries altogether in one little bite. These are perfect for a special occasion. I have made these for parties, showers and open houses and they have always been a big hit.

Raspberry Brownie Nuggets:

For the Brownies:
6 ounces semisweet chocolate chips (about 1 cup)
1/2 cup unsalted butter
1/2 cup plus 2 tablespoons flour
1/4 teaspoon salt
2 large eggs
3/4 cup (packed) light brown sugar
1 teaspoon vanilla extract

For the White Chocolate Ganache:
6 ounces white chocolate, finely chopped or white chocolate chips
1/4 cup plus 2 tablespoons heavy cream
2 teaspoons unsalted butter

Garnish:
2 heath or skor bars, crushed (you can also find heath milk chocolate toffee bits on the baking aisle)
1/2 pint fresh raspberries

To Make the Brownies:

Preheat the oven to 350 degrees. Line 24-32 mini-muffin cups with paper or foil liners.
In a double boiler melt the chocolate chips with the butter, stirring until smooth (or heat in the microwave for about 1 minute, stir well. If necessary heat longer at 10-15 second intervals, stirring just until melted)
Set aside to cool to room temperature.
In a small bowl whisk together the flour and the salt.
In a medium bowl beat the eggs and sugar until thick and pale. Stir in the vanilla and the cooled chocolate mixture until well blended. Stir in the flour mixture until just combined. Fill cups about 3/4 full.
Bake for 12 to 15 minutes, or until the edges are set but the centers are still moist and fudgy. Cool the brownies in the pan on a rack for 5 to 15 minutes. Remove from the pan to cool completely.

To Make the White Chocolate Ganache:

Place the white chocolate in a bowl.
In a small saucepan, bring the cream to a simmer (or heat to simmer in microwave bowl). Pour the hot cream over the chocolate. Let stand, covered, for about 5 minutes, then stir until smooth.
Stir in the butter until incorporated and smooth. Refrigerate the ganache until it is thickened but still pourable.
Dip a few of the brownies in the ganache or spoon ganache around the tops, being careful not to drip too much on the wrappers. Top with a raspberry and sprinkle some heath bar around the edges. Repeat until all brownies are dipped and garnished. Refrigerate until ready to serve (overnight is fine).

    The filled cups ready to bake:

    Hot baked Brownie Nuggets:

    White Chocolate Ganache, Heath Bars and Raspberries ready to top the brownies:

Before serving you can brush the berries with a warmed apple or fruit jelly to add extra shine to the berries. I do not always but it is a nice touch.


This recipe is adapted from Mrs. Fields Brownie Nuggets.

Hope you enjoy! Donna

Potato Rolls

A recipe from my wonderful mother! I remember coming home from school to the smell of fresh baked rolls and these rolls can almost make a bad day good after eating one!

Here are a few things I have learned about making yeast breads: 

1. Do not add too much flour when mixing the dough(but if you do you can always add some water or liquid for a quick fix!)

2. Make sure the dough has risen fully(doubled in size) before baking.

3. Do not over bake!

 Most breads freeze great!(You can make these rolls a day or two ahead and freeze in a airtight container. Just remove from freezer to thaw a few hours before eating and reheat in microwave or oven if desired.)

Dinner Rolls

2 t. yeast

3/4 c. warm water

1 egg, beaten lightly

1/4 c.+ 2 T. sugar

3 T. butter, softened(plus 1-2 T. for brushing hot rolls)

1/2 c. mashed potato(or 5 T. potato flakes/ buds mixed with 7 T. warm water)

1 1/8 t. salt

3 1/2c. bread or unbleached all purpose flour(about 1 pound or more)

Dissolve yeast in warm water in a small bowl. In the bowl of a stand mixer with a dough hook attachment, mix together the egg, sugar, butter, mashed potato, salt, and 2 c. flour. Add yeast mixture and mix together for about 2 minutes. Gradually add more flour until dough pulls cleanly away from the sides of the bowl. Knead the dough for about 5 more minutes, adding more flour if necessary until the dough is slightly tacky but not too sticky. Transfer the dough to a lightly oiled bowl, turning once to coat. Cover with plastic wrap and cloth towel. Let rise until light and doubled in size, about 60 to 90 minutes.

Grease 2 cookie sheets or line with parchment paper. Turn the dough out onto a lightly floured surface and punch it down. Separate into 15 or more 2 oz. pieces. Shape into balls. Place on cookie sheets spacing evenly. Cover with plastic wrap and rise until light and doubled in size, about 45 to 60 minutes.

Heat oven to 400 degrees F. Uncover dough. Bake rolls 9-12 minutes until golden. If desired brush with melted butter. Remove from pans and cool on wire rack. 

Yield:About 15 large rolls

The finished dough after mixing, I use a spatula to remove it from the bowl. (This is a larger batch than the recipe)

After turning the dough into the bowl. Ready for the first rise.

Fully risen and ready to bake!

Hot, buttered rolls!
Hope you enjoy, Donna

Strawberry Fried Chicken Salad

     I love to make salads and when I saw this recipe from Purple Chocolate Home I had to try it! It really is delicious! It is perfect for a lunch with the girls or a light dinner at home. 

Strawberry Fried Chicken Salad

Mixed Lettuces ( I used spring greens, and torn romaine hearts)
Pre-cooked boneless fried chicken strips, cut into bite sized pieces(from your grocery deli)
Strawberries, sliced
Grapes, halved
Candied Pecans, recipe follows(or any candied nuts would be good!)
Green onions, chopped
Balsamic Vinaigrette, recipe follows 
     Toss everything together with dressing and serve!

Balsamic Vinaigrette:
6 T. white wine vinegar
6 T. balsamic vinegar
1 tsp. dry mustard
1/2 c. sugar
2 T. chopped onion, red or white
3/4 t. salt
1 T. poppy seed
1 1/4 c. light olive oil or canola oil
     Mix everything in the blender besides the oil and poppy seeds. With the blender running, slowly drizzle in the oil to emulsify the dressing. Stir in poppy seeds.


Candied Pecans: I always have good luck with this nordstroms recipe for candied nuts, but feel free to do them any way you like.
1 large egg white
10 ounces pecans or walnuts halves and pieces(about 2 1/2 cups)
3/4 c. firmly packed light brown sugar
     Preheat oven to 325 degrees. Spray a cookie sheet with nonstick spray. Beat the egg white in a bowl until completely foamy and no liquid remains. Fold in the nuts and brown sugar tossing to coat. Arrange on cookie sheet, keeping pieces separate. Bake until egg white-sugar mixture is cooked through and the nuts are golden brown about 12 to 14 minutes. Loosen the nuts from the pan with a spatula. Cool.

Hope you enjoy! Donna