All Purpose Bread Dough

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I love making bread. Maybe it’s my mom’s blood coursing through my veins, but making bread just makes me feel so…so…ACCOMPLISHED! If I do nothing else in a day but make a loaf of bread, I have been successful. The end.

We use this recipe for many things. That’s why it’s ALL PURPOSE! Rolls, Cinnamon Rolls, a regular loaf, etc. I have even used it to make Navajo Tacos and fried it for the scones. All these things will be posted on the blog eventually, but we have to have the basics first. Right?

Ingredients:
4 Cups Warm Water, divided
4 Tbsp Yeast
2/3 C + 1-2 Tbsp Sugar
4 Eggs
1/2 C Butter (or margarine)
4 tsp Salt
10 – 12 Cups Flour

1. In a mixing bowl combine 1.5 C warm water, yeast and 1-2 Tbsp Sugar. Wait approximately 5 minutes for it to activate (get bubbly).
2. Add the rest of the water, 2/3 C sugar, the eggs, the butter and the salt and mix together. It won’t fully incorporate, just kind of mix it all around.
3. Mix the flour in, one cup at a time, until a slightly sticky dough forms. Knead for 200 turns on a floured board–or, if you’re lazy like “yours truly,” let the stand mixer go for 10 – 15 minutes.
4. Cover with a towel and let raise till doubled in size.
5. Punch Down and make something YUMMY!

~Recipe halves easily!
~Can be refrigerated for up to 1 week for later use.

Source: My friend, Stasha P.

~Kara

Easy Zucchini Parmesan

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Here’s a great alternative to having breadsticks with your pizza!  Carb free! 
 
Ingredients:
2-3 Medium size zucchini
olive oil or butter
Parmesan cheese
Garlic salt (or my fav. Garlic & Herb seasoning)
 

1.  First, slice your zucchini any way you like it.  I cut mine in half width wise, then made lengthwise slices.  I found that thicker slices turned out more crisp, and thinner slices were softer.
2.  Next, spray or brush your zucchini with olive oil, butter, spray butter…what ever you like best. I used butter, of course.  😉
3.  In a small bowl or ramekin mix together about 2 parts parmesan and 1 part garlic seasoning. I honestly didn’t measure. Approximately 1/2c parmesan and 1T garlic seasoning.  It’s going to turn out great…you’ll see.
4.  Line a cookie sheet with foil (for easy clean-up), and coat with a non-stick spray (or just brush with some butter or olive oil)
5.  Lay the zucchini slices out in a single layer on your cookie sheet.  Brush liberally with butter or oil and sprinkle on the parmesan mixture.
6.  Set your oven to broil.  And bake for about 4-5 min. or until the cheese turns golden. Watch them closely.  All broilers are not created equally.

*Very yummy served with a marinara sauce or a ranch dip.
**Recipe Adapted from SparkRecipes @ SparkPeople.com

Cranberry Glazed Meatballs and Rice

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Oh man, were we craving Chinese cuisine tonight! I was rummaging through the kitchen tryng to figure out something to make that would satisfy this craving. I spotted a bag of frozen meatballs and that was where I began. This dish is sooo yummy! My family really enjoyed it and I heard lots of “this is great mom!” comments. So, I thought you would like the recipe. It’s super easy and delicious!

1 bag of home style frozen meatballs
1 can Whole Cranberries Sauce
1/2 c Sweet Baby Rae’s BBQ sauce, or your favorite
1/2 -3/4 c. orange juice
3/4 can pineapple chunks and the juice
4 carrots, cleaned and sliced into circles
1 bunch of broccoli, cleaned and sliced into small spears
2 cups of cooked white rice

When your rice is covered and turn to low begin cooking your meatballs.

Cook about 3/4 of the bag of meatballs in the microwave for about 5 minutes. Set aside.
In a stew pot, add the following, 1 can whole cranberries sauce and stir until smooth. Drain out the juice fromt the can of pineapple. Turn the heat to medium and add the bbq sauce, orange juice, and the pineapple juice. Stir well. Chop veggies. As the sauce begins to bubble turn it down to med -low and add in the meatballs and stir and add in the carrots. Cover. Cook for about 15-20 min. Add in the broccoli and cook for about 5 min or until you like the “bite” of the broccoli. Turn to low and cook for another 5-10 min.
Serve immediatly.

Chicken & Dressing Casserole

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This is one of my favorite comfort casseroles and it’s a big favorite when you invite missionaries over to eat supper.  Our’s just left a bit ago and I am surprised that there are leftovers.  They put a major munch on this!

Ingredients:
5 chicken breasts    (or 2 fryers or use 3 boneless, skinless breasts (cooked) and use packaged chicken broth)                         
1 regular (14oz.) package Pepperidge Farm Herb Dressing Mix (reserve 1/4 cup)
2 cans cream of chicken soup (I used the low fat version and didn’t notice any difference in taste!)
2 soup cans of chicken stock
1 stick butter or margarine
2 eggs 
1/2 teaspoon black pepper
1/2 cup milk

1.  Simmer chicken until tender.  Save stock and strain.  Let chicken cool; remove bones and cut into bite-size chunks.
2.  Combine soup, stock and butter in pan and bring to a boil.  Remove from heat.  Add black pepper.
3.  In a slightly greased 9×13 pan, layer half of dry dressing mix, half of chicken and half the soup mixture (about 2 1/2 to 3 cups soup mixture).  Repeat layers.  
4.  Beat eggs in milk and pour over top of casserole.  Sprinkle reserved dressing over top.
5.  Bake at 350 for 45 minutes.  Serves 10.
This is great served with cranberry sauce and green beans, I mean,  if you just needed to know…
Source: My mom, Pat Brew, in our first edition of the Brew Family Cookbook.


Happy Pi Day: Nutella Pie

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I love Pi Day.  I mean, who wouldn’t love an excuse to eat pie?  March 3.14 is for both geeks and gastronomists alike.

I just happen to be both.

Ingredients:
For the Crust:*
about 2 1/2 cups of graham cracker crumbs**
1/4 cup melted butter
1/3-1/2 cup creamy peanut butter
_______

For the Filling:
16 ounces Neufchâtel cheese, softened (the 1/3 less fat “cream cheese”)
3/4 cup sugar
1 tsp. vanilla
1/2 cup Nutella
1/2 cup whipping cream
_______

For the Nutella Ganache:
1/4 cup Nutella
1/4 cup whipping cream

1.  Spray your pie plate with non-stick cooking spray (or butter it) and set aside.
2.  Combine graham cracker crumbs, butter, and peanut butter (I do this in the food processor since I usually use that to make the crumbs).  Make sure the mixture is combined well.  (When you press some of the mixture together, it should hold its shape.)
3.  Pour crumb mixture into pie plate, spreading evenly on the bottom.  Then, using the bottom of a straight-sided measuring cup, start pressing the crumb mixture down.  Work your way from the center of the pie plate out to the edge.  Use the measuring cup to coax the mixture firmly into the bottom edge of the pie plate (where the bottom meets the sides).  Then use your fingers to press the mixture up the sides.  Place in the fridge to chill.
4.  Whip the cream cheese and sugar together until well blended.  Stir in the vanilla and Nutella.  Scrape the sides down, then stir in the cream.  Increase the speed of the mixer and whip the mixture for about 3 minutes or until very thick.
5.  Pour filling into pie crust, smoothing the top.  Refrigerate about 2 hours to set.
6.  When ready to serve, microwave the Nutella and cream together in a small bowl for about 30 seconds.  Whisk with a fork until completely mixed together.  Drizzle this lovely ganache over the slices of pie.  Enjoy!

Source:  slightly adapted from Tasty Kitchen

Notes:
*Original recipe uses 24 Nutter Butter Cookies and 1/4 cup melted butter for the crust.  Grind the cookies up in a food processor and then add the melted butter.
**I say “about 2 1/2 cups” because I don’t really measure here.  I don’t normally buy graham cracker crumbs; I just crush regular graham crackers.  I kind of eyeball it, then add the butter and peanut butter and adjust the amounts until it will hold its shape when pressed.

Granny’s Chocolate Pie

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First of all, ignore the cut in the pie tin. I got too excited and cut too deep! This pie is soo yummy! It tastes chocolatey and light all at the same time! You could soo add some topping to this but, really it doesn’t need it. Its delicous! And its super easy to make!
Happy “pi” day!

1 square of baking chocolate
1 stick of butter
Melt these two together in the microwave and stir really well to make sure all the chocolate is incorporated.

1 cup of granulated sugar
1 tsp. vanilla flavoring
Stir these into the chocolate mixture and stir really well.

2 eggs
Stir in one egg at a time and mix well. Making sure all ingredients are incorporated well.

Bake in an unbaked pie shell at 350 degrees for 30-40 min. The pie will settle while it cools. Then put it in the fridge until your ready to serve. It is addicting!

Creamy Chicken Enchiladas

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In the past, we haven’t eaten Enchiladas at our house. Our children didn’t like the way “red” Enchilada sauce looked and wouldn’t taste it. As Enchiladas are a must have, I set out on a quest to find a different recipe. I saw this recipe in a Campbell’s soup pamphlet and changed it to our tastes. It is quick, freezes well, and is delicious!

Ingredients:
3 cups diced or shredded cooked chicken (canned could work)
1/2 small onion chopped fine
1 3-4 oz can chopped Green Chiles
1 tsp garlic powder
1 1/2 cups shredded Sharp Cheddar Cheese
3/4 cup shredded Monteray Jack Cheese
1/2 cups Light Sour Cream
1 10-11oz can Cream of Chicken Soup
3 cups milk
12-16 medium size Flour Tortilla
1. Mix Chicken, onion, chiles, garlic powder, 1 cup sharp cheese, and 1/2 cup Jack Cheese in medium bowl. Let stand for 5 minutes.
2. Spray 13 x 9 inch pan with non-stick spray
3. Blend sour cream, cream of chicken soup, and milk in bowl or blender. Pour 1/3 of this mixture into chicken mixture
4. Place 1/3 cup (aprrox – it will depend on the size of your tortilla) of chicken mixture in middle of flour tortilla. Fold side edges in and top edge over – “roll” to desired size. Place “outside edge” down in prepared pan repeat until mixture chicken is gone.
6. Sprinkle remaining cheese over top of Enchiladas, pour remaining soup mixture over the top of the cheese.
7. Cover with foil and bake at 400 for 20-25 minutes. Remove foil and bake for 5 minutes more.

Source: Campbell’s Soup and me

Ultimate Pretzel Crusted Peanut Butter Cookie Candy Brownie Bars

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Ingredients:

2 1/2 cups crushed butter pretzels
1 cup melted butter
5 T. Sugar
Peanut Butter Cookie Mix (and all ingredients the mix calls for)
Brownie Mix (and all the ingredients the mix calls for)
2 (10.5 oz. bags) snack size Reeses peanut butter cups

Directions:

1. Crush the pretzels in a food processor or however you like to crush pretzels. I recommend not crushing the pretzels to dust but keep some small pieces to keep the crust crunchy. Mix the melted butter, sugar and pretzel crumbs. Press into lightly greased 9×13 pan. Set aside.

2. Make the cookie dough according to package directions. Lightly press the cookie dough evenly on top of the pretzel crust.

3. Unwrap 32 peanut butter cups and cover the cookie dough with the candy.

4. Whip up your brownie mix and pour evenly over the peanut butter cups.

5. Bake at 350 for 40-45 minutes.

6. Cool completely before cutting.

Source: Hollie Schultz

Chicken Teriyaki Rice Bowl

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Mmmmmmmm…..Oh! Hello. I was dreaming of eating this bowl of Teriyaki Chicken. Tender, stir-fried chicken, crunchy veggies, and a to-die-for homemade teriyaki sauce all on top of a scoop of brown rice. Pass the chopsticks please!!
Serves 5
Ingredients:
3 T. low sodium soy sauce
1 T. honey
1 T. brown sugar
2 tsp. corn starch
2 chicken breast halves, cut into bite size pieces or thin strips and lightly coated with corn starch
2 cups assorted vegetables (I used carrots, celery, and onion, but you could add broccoli or red bell pepper instead)
1 T. freshly minced ginger (if you don’t have fresh ginger mix 1/4 tsp. of ground ginger into the sauce)
2 cloves garlic minced
3 cups cooked brown rice
Peanut or canola oil
Directions:
1. In a small bowl combine soy sauce, honey, brown sugar, and corn starch. Whisk together and set aside.
2. Heat a large wok or skillet on the stove. Add just enough oil to lightly coat the wok (about 2 tsp.-1 tbsp).
3. Saute chicken in the wok until completely cooked. Remove and place on paper towel to absorb any excess grease.
4. Transfer the freshly minced garlic, ginger, and vegetables to the wok and saute for about 1 minute.
5. Transfer chicken back to the wok and saute until hot. Add the soy sauce mixture and cook to thicken, about 1 or 2 minutes.
6. Serve over brown rice.
Source: Chef Bryan Woolley

Looking Through Windows

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I remember hearing President Thomas S. Monson tell this story at a recent General Conference.  I remember feeling both sides of it too.  I have been “in the kitchen”, looking through the dirty window…not knowing I had cleaning to do on my side of things.  I have also been “hanging laundry”, working hard but being misunderstood.

I think we have probably all “been there” on both sides.  But even when we have been the laundry hangers and have felt what it is like to be misjudged, we still struggle sometimes to not be the woman peering through the kitchen window.

Being aware of our own imperfections and weaknesses (being humble) can help us to overcome unrighteous judgement.  We all have our pet peeves and we are quick to find those pet peeves alive and well in others; but we fail to realize, sometimes, that others have pet peeves too.  And we are probably poster children for those pet peeves!

It’s interesting to me that the woman in the story would have found out very quickly that her dirty windows were to blame if she had simply gone next door to visit her neighbor….

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