Focaccia Bread

INGREDIENTS:

Bread:

5 cups bread flour

2 teaspoons salt

2 teaspoons instant yeast

6 tablespoons olive oil

2 cups water, at room temperature

Extra olive oil, for greasing the pan

Herb olive oil (recipe below)

Herb Oil:

1/2 cup olive oil

1 cup chopped fresh herbs (any combination of basil, parsley, oregano, tarragon, rosemary, 
     thyme, cilantro, savory, and sage) - OR - 1/8 cup dried herbs  (I used basil, parsley, oregano, 

     thyme, and rosemary)

1 tsp coarse kosher salt

1 garlic clove, minced

DIRECTIONS:

1. To Make the Herb Oil: Heat olive oil to about 100 degrees F. Add herbs. Add the salt, pepper, and garlic. Stir together and allow to steep while you prepare the dough.

2. Stir together the flour, salt, and yeast in a large mixing bowl. Add the olive oil and water and mix on low speed with the paddle attachment until all the ingredients form a sticky ball. Switch to the dough hook and mix on medium speed for about 5 to 7 minutes, or until the dough is soft and sticky. The dough should clear the sides of the bowl but stick to the bottom of the bowl.

3. Sprinkle enough flour on the counter to make a bed about 6 inches square. Using a scraper or spatula dipped in water, transfer the sticky dough to the bed of flour and dust liberally with flour, patting the dough into a rectangle. Let the dough relax for 5 minutes.

4. Coat your hands with flour and stretch the dough from each end to twice its size. Fold it, letter style, over itself to return it to a rectangular shape. Mist the top of the dough with spray oil, again dust with flour, and loosely cover with plastic wrap.

5. Let rest for 30 minutes. Stretch and fold the dough again; mist with spray oil, dust with flour, and cover. After 30 minutes, repeat this one more time.

6. Allow the covered dough to ferment on the counter for 1 hour. It should rise but not double in size.

7. Line a 17 by 12-inch sheet pan with baking parchment paper and drizzle olive oil over the paper. Spread the oil with your hands or a brush to cover the entire surface. Lightly oil your hands and, using a plastic or metal pastry scraper, lift the dough off the counter and transfer it to the sheet pan, maintaining the rectangular shape as much as possible.

8. Spoon half of the herb oil over the dough. Use your fingertips to dimple the dough and spread it to fill the pan simultaneously. Only use your fingertips to avoid tearing or ripping the dough. Try to keep the thickness as uniform as possible across the surface. Dimpling allows you to degas only part of the dough while preserving gas in the non-dimpled sections. If the dough becomes too springy, let it rest for about 15 minutes and then continue dimpling. Don’t worry if you are unable to fill the pan 100 perfect, especially the corners. As the dough relaxes and proofs, it will spread out and fill the pan. Use more herb oil as needed to ensure that the entire surface is coated with oil.

9. Loosely cover the pan with plastic wrap. Refrigerate the dough overnight (or for up to 3 days).

10.Remove the pan from the refrigerator 3 hours before baking. Drizzle additional herb oil over the surface and dimple it in. This should allow you to fill the pan completely with the dough to a thickness of about 1/2-inch. Cover the pan with plastic and proof the dough at room temperature for 3 hours, or until the dough doubles in size, rising to a thickness of nearly 1 inch.

11. Preheat the oven to 500 degrees F. Place the pan in the oven. Lower the oven setting to 450 degrees F and bake for 10 minutes. Rotate the pan 180 degrees and continue baking the focaccia bread for 5 to 10 minutes, or until it is lightly golden brown. The internal temperature of the dough should register above 200 degrees F (measured in the center of the loaf).

12. Remove the pan from the oven and immediately transfer the focaccia out of the pan onto a cooling rack. Allow the focaccia to cool for at least 20 minutes before cutting and serving.

Adapted from 

http://www.twopeasandtheirpod.com/focaccia-bread/

Chicken Salad Sandwiches

(Makes 10 c. of salad, 1/2 if you need less) 

8 c. of cooked and cubed chicken
2 1/2 c. mayonnaise

Mix the chicken and mayo together in a large bowl. (I use some canned chicken and some grilled - I like the texture when there are some diced pieces)

To the chicken & mayo mixture add:
1 c. green onions, sliced (I use chives)
add 1 c. celery and 1/2 white onion, chopped very fine.
1/2 t. dried dill
1 t. basil
2 tsp. coarse ground mustard
1 t. white vinegar
1 1/2 t. Worcestershire sauce
Dash cayenne pepper
1/2 t. paprika
2 t. dried parsley (I am sure fresh would be even better)
1/2 c. sour cream (enough to make the chicken as moist as you want it)

Sandwich bread
Provolone cheese, sliced
Tomatoes, sliced
Lettuce leaves, torn 

Mix the mixture together until well combined. Keep refrigerated until ready to serve.  Serve on sandwich bread with provolone cheese, sliced tomatoes and lettuce leaves. 


http://www.dealstomealsblog.com/2012/06/village-baker-chicken-salad-sandwiches.html

Easy Caramel Corn

12 C popped popcorn (about 1/2 C kernels)
1 C brown sugar

1/4 C white Karo syrup

1/8 teaspoon salt (if you are using salted microwave popcorn then omit salt here)

1/2 cup real butter

1/2 t baking soda

1 t vanilla

Pop popcorn and set aside. Place brown sugar, Karo syrup, salt, and butter in a microwave safe dish. Microwave for 30 seconds. That should be enough to melt the butter at least half way. Stir it all to combine. No microwave on high for 2 minutes. Take it out and stir. Microwave for 2 more minutes.

While the caramel is cooking, put the popcorn in a big bowl. Use one that is way bigger than you think you’ll need.  Also, remove any un-popped kernels.  When the caramel is done cooking, take out of microwave and add baking soda and vanilla.  Stir well and then pour over popcorn and stir up popcorn immediately to coat.

Eat warm straight out of the bowl, or spread out onto waxed paper or foil and let cool to room temperature (for soft, gooey popcorn).

For crunchy caramel corn: spread out on a cookie sheet (you might need 2) and bake either at 200 degrees for 1 hour, stirring every 15 minutes, or at 300 degrees for about 30 minutes, stirring every 10 minutes.  If you choose the latter, keep an eye on it towards the end of cooking time to avoid over cooking.

http://www.ourbestbites.com/2008/09/caramel-corn/

Blueberry Muffins

1 3/4 c. all-purpose flour

2 3/4 tsp. baking powder
3/4 tsp. table salt
1/2 c. sugar
2 tsp. grated orange or lemon peel
1 large egg
3/4 c. buttermilk
1/3 c. canola oil
1 c. fresh or frozen blueberries
1 Tbsp. flour
1 Tbsp. sugar

Streusel Topping1/4 c. sugar
2 1/2 Tbsp. flour
1/2 tsp. cinnamon
1 1/2 Tbsp. butter

Preheat oven to 400 degrees. Lightly spoon the flour into measuring cups and level ith with a knife and combine it in a large bowl with the baking powder, salt, sugar, and citrus peel. Make a well in the center of the mixture. In a smaller bowl, whisk together the egg, buttermilk, and oil. Add to the dry ingredients, stirring just until moistened.

In a small bowl, combine the remaining flour and sugar and then toss the blueberries in this mixture until they are well-coated. Gently fold the blueberry mixture into the batter. Spoon the batter into lined muffin tins, filling 2/3 full.

Streusel topping: Combine the 1/4 c. sugar, 2 1/2 Tbsp. flour, and cinnamon. Cut in the butter with a pastry cutter or two butter knives until the mixture is crumbly. Sprinkle over the batter and bake for 18 minutes or until the tops are golden and a toothpick inserted into the center of one of the muffins comes out clean. Remove from oven and allow to cool in the pan for 5 minutes and then transfer to a cooling rack. Makes 12 muffins.

http://www.ourbestbites.com/2011/02/streusel-topped-blueberry-muffins/

Marta's Mint Brownies

2 1/2 C. Sugar
2 C. Flour
1/2 C. Cocoa
1 tsp salt
1 Tbsp vanilla
2 1/2 Cubes Butter (1 1/2 Cup), softened
6 eggs

Mix all ingredients, add eggs one at a time until all is well blended.  Bake @350 for 25-27 minutes.
*She mentioned she uses a jelly roll pan, but mine was too small, they were overflowing the edges.  Maybe the cookie sheet next time?  Or use two pans?

When they come out of the oven top with mint chocolate chips, let them soften, and then spread for the mint layer.  Cool, then add frosting on top.

Frosting:
1/2 C. Butter
1/4 C. cocoa.
Met together on med heat.

6 Tbsp evaporated milk (or can just use regular milk)
Bring to a boil, cool slightly

1 tsp vanilla
4+ Cups Powdered sugar.
(You want this on the runnier side or it gets too dry when it cools)

*variations - when brownies have been baking 20 minutes add mini marshmallows to the top and let continue baking until done, then skip the mint and frosting part.

I used peppermint kisses instead of mint chocolate chips for Chistmas, then I sprinkled broken candy cane pieces on the top of the frosting.  Worked great.

Frozen Raspberry Delight

Crust:
1 cups crushed chocolate wafer cookies (oreos)
1/3 cup melted margarine or butter
1/2 cup sugar

Filling:
1 cup chocolate fudge sauce, slightly softened
1 quart vanilla ice cream, slightly softened
1 pint raspberry sherbert, slightly softened

Topping:
1 (8 oz) carton frozen whipped topping, thawed
12 ounces raspberies

In medium bowl, sombine all crust ingredients; mix well.  Reserve 1/4 cup for topping.  Press remaining crust in 13x9 inch pan.  Refrigerate for 15 minutes.
Spread chocolate fudge sauce over crust.  Spoon vanilla ice cream over chocolate.  Place spoonfuls of sherbet randomly over ice cream; swirl gently into ice cream.  Spread whipped topping over ice cream sherbet mixture; top with reserved crumbs.
Cover; freeze 6 hours or overnight.  Let stand at room temperature 10 to 15 minutes.  Top with raspberries and serve.

Cheesecake for a crowd

• 1 pkg. White cake mix

Make cake in two 9x14 pans or one sheet cake according to package directions. Bake cake for 20 minutes at 350 degrees.

• 1-8 oz. pkg cream cheese
• 1-1/2 - 2 Cups powdered sugar
• 1 pint whipping cream, whipped

Whip cream cheese and powdered sugar together until fluffy.  Add whipped cream.  Spread on cooled cake.  

• One box of danish dessert (raspberry or Strawberry) with fresh fruit

Make danish dessert according to package directions.  Cool slightly before spreading it on top of the cream cheese layer.  Refrigerate for a few hours before serving.

Asphalt Pie

1 pkg oreos

12 oz. Cool Whip

16 oz hot fudge

1 container of Mint Chocolate Chip Ice Cream

Crush oreos in bag. Set some of the crushed Oreo aside. In a 9x13 pan press oreos into bottom of pan as a crust.  Spread warmed hot fudge over oreo layer.   Cut ice cream into 1/2 inch slices and lay across as next layer.  Spread Cool Whip as your last layer. Sprinkle the crushed Oreos, that you had set aside earlier, on the Cool whip. Place in freezer. Serve and enjoy.

Peanut Butter Bars

1 cup butter melted
2 cups graham cracker crumbs (use the boxed kind, or grind them in a food processor. Tiny granules.)
2 cups confectioners’ sugar
1 cup + 4 tablespoons peanut butter
1 1/2 cups semisweet chocolate chips

Directions
In a medium bowl, mix together the melted butter, graham cracker crumbs, confectioners’ sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9×13 inch pan. In a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. Spread over the peanut butter layer. Refrigerate for at least one hour before cutting into squares.

http://bakerlady.wordpress.com/2012/01/16/reeses-peanut-butter-bars/

Funeral Potatoes - (No Cream of Chicken Soup)

Cheesy Au Gratin Potatoes
*Serves 6-8

INGREDIENTS:
Potatoes:
3 tablespoons butter
1 large yellow onion, chopped
1/4 cup all-purpose flour
1 1/2 cups low-sodium chicken broth
1 cup milk
3/4 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon dried thyme
2-1/2cups shredded sharp cheddar cheese (8 ounces)
26-ounce bag frozen shredded hash browns (8 or 9 medium sized potatoes, baked and grated)
1/2 cup light sour cream

Topping:
3 cups cornflakes, lightly crushed
2 tablespoons butter, melted

DIRECTIONS:
Melt the butter in a large pot over medium heat. Add the onion and cook until the onion is softened and translucent,a bout 5-6 minutes. Stir in the flour and cook, stirring constantly, for about a minute. Combine the chicken broth and milk in a liquid measure and slowly whisk in the mixture. Add the salt, pepper and thyme. Stir to combine. Bring the mixture to a boil and then reduce the heat to medium-low and simmer, stirring frequently, until the mixture is slightly thickened, about 5 minutes.

Take the pot off the heat and stir in the cheese until smooth. Mix in the frozen hash browns, lifting and folding the mixture until well combined. Finally, stir in the sour cream.

In a medium bowl, toss the lightly crushed cornflakes with the butter until evenly combined. Scoop out the potato mixture into a 9X13-inch baking dish and top with the buttered cornflakes. If baking the potatoes by themselves, bake at 350 degrees for 45 minutes, until hot and bubbly around the edges. If baking the potatoes with a ham (my ham recipe bakes at 300 degrees), bake the potatoes for 90 minutes at 300 degrees then crank the oven to 400 degrees and bake the potatoes for 10 minutes more. In both baking situations, let the potatoes rest for 10 minutes before serving.

Chicken and Wild Rice Soup

4 cups chicken broth
2 cups water
2 boneless, skinless chicken breasts
1 package of Rice-a-Roni long grain and wild rice
1/2 tsp salt
1/2 tsp pepper
3/4 cup all purpose flour
1/2 cup butter
2 cups half and half
1 cup grated carrots
1 cup diced celery 

Mix the broth, water, carrots,  chicken and rice (and the seasoning packet) in the slow cooker.

Cook on low for six to eight hours or on high for four hours.

Once chicken gets tender (couple hours in), break it up into pieces while cooking.

At the end of the cooking time, get a small bowl and mix the salt, pepper and flour. In medium saucepan over medium heat, melt butter. Stir in flour mixture by tablespoon to form a roux.

Then, while still on the heat, whisk in the half and half, a little at a time, into the roux until mixed completely and smooth.

Stir  mixture into the soup in the crock pot then let it cook on low for 15 more minutes.

http://thriftydecorchick.blogspot.com/2011/09/comfort-foods.html

**make sure to use the large crock pot.
*next time try using about half as much flour, butter and half and half.  Would be healthier and probably doesn't need to be so creamy.
*tried using milk in place of half and half.  Worked great.  Would probably still suggest using half as much butter/flour/milk.
*4 tbsp butter, 1/4 c flour, 2 cups milk worked well.

Granola

Mix Together:

      6 c. Oats

      ½ c. Brown Sugar

      1/3 c. Sesame Seeds

      1 c. Coconut

      ¼ c. Sunflower Seeds

      1 c. Chopped Nuts (Almonds)

Mix in Separate Bowl:

      ½ c. Oil

      1/3 c. Honey

      2 tsp. Vanilla

Pour over dry mixture and stir well.  Spread on cookie sheet.

Bake 350 for 30 minutes (max), stirring every 10 minutes. 

Do not over bake!  Optional: Mix in craisins immediately after taking out of the oven and before it cools.  Makes about 8 cups.

Multigrain Bread

Ingredients
1 1/4 cup (6 1/4 ounces) seven-grain hot cereal mix
2 1/2 cups boiling water
3 cups (15 oz) all-purpose flour (not bread flour)
1 1/2 cups (8 1/4 oz) whole wheat flour
1/4 cup honey
4 tablespoons unsalted butter, melted and cooled*
2 1/2 teaspoons instant or rapid-rise yeast
1 tablespoon salt
Optional (I omitted): 3/4 cup unsalted pumpkin seeds or sunflower seeds
1/2 cup (1 1/2 oz) old-fashioned rolled oats or quick oats

*If you’re using salted butter, just decrease the additional salt by just a bit.

Instructions
Place cereal mix in bowl of stand mixer fitted with dough hook and pour boiling water over it; let stand, stirring occasionally, until mixture cools to 100 degrees and resembles thick porridge, about 1 hour.  Whisk flours together in separate bowl.

Once grain mixture has cooled, add honey, butter, and yeast and mix on low speed until combined.  Add flour mixture, 1/2 cup at a time, and knead until cohesive mass starts to form, 1 1/2-2 minutes; cover bowl tightly with plastic wrap and let dough rest for 20 minutes.  Add salt and knead on medium-low speed until dough clears sides of bowl, 3-4 minutes (if it does not clear sides, add 2-3 tablespoons additional all-purpose flour and knead until it does.  Don’t add more!) continue to knead dough for 5 more minutes.  Add seeds (if using) and knead for another 15 seconds.  Transfer dough to lightly floured counter and knead by hand until seeds are dispersed evenly and dough forms smooth, round ball.  Place dough in large, lightly greased bowl; cover tightly with plastic and let rise at room temperature until nearly doubled in size, 45-60 minutes.

Grease two 9×5 inch loaf pans.  Transfer dough to lightly floured counter and divide in half.  Press 1 piece of dough into 9×6 inch rectangle, with short side facing you.  Roll dough toward you into firm cylinder, keeping roll taut by tucking it under itself as you go.  Turn loaf seam side up and pinch it closed.  Repeat with second piece of dough.  Spray loaves lightly with water or vegetable il spray.  Roll each loaf in oats to coat evenly and place seam side down in prepared pans, pressing gently into corners.  Cover loaves loosely with greased plastic and let rise at room temperature until nearly doubled in size 30-40 minutes.  Dough should barely spring back when poked with knuckle.

Thirty minutes before baking, adjust oven rack to middle position and heat oven to 375 degrees.  Bake until loaves register 200 degrees, 35-40 minutes.  Transfer pans to wire rack and let cool for 5 minutes.  Remove loaves from pans, return to rack, and let cool to room temperature, about 2 hours, before slicing and serving.

http://www.ourbestbites.com/2012/01/multigrain-bread/

*This bread was really good!!

Modified Recipe for 3 loaves
1-2/3 C 7-Grain Cereal
3-1/3 C Boiling Water
4 C Flour
2 C.  Whole Wheat Flour
1/3 C Honey
5 T Butter - melted and cooled
3-1/3 tsp yeast
1-1/3 T Salt

Cafe Rio Pork Burritos or Salad

SWEET PORK

2 pounds pork

3 cans Coke (NOT diet) (I maybe used a can and a half)

1/4 c. brown sugar

dash garlic salt

1/4 c. water

1 can sliced green chilies

3/4 can enchilada sauce

1 c. brown sugar

Put the pork in a heavy duty ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of 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 (or until it shreds easily). Remove pork from crock pot and drain any liquid left in the pot. Shred pork.

In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). Put shredded pork and sauce in crockpot and cook on low for 2 hours.

LIME RICE
1 c. uncooked rice
1 tsp. butter or margarine
2 cloves garlic, minced
1 tsp. freshly squeezed lime juice
1 can (15 oz) chicken broth
1 cup water
1 Tbsp. freshly squeezed lime juice
2 tsp. sugar

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 and sugar. Pour over hot cooked rice and mix in as you fluff the rice.

BLACK BEANS

2 Tbsp. olive oil

2 cloves garlic, minced

1 tsp. ground cumin

1 can black beans, rinsed and drained

1 can corn, drained.

1 1/3 c. tomato juice

1 1/2 tsp. salt

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

MEXICAN RANCH

1 packet TRADITIONAL Hidden Valley Ranch mix

1 c. mayonnaise

1 c. buttermilk

2 tomatillos, remove husk, diced

1 clove garlic

juice of 1 lime

1 jalepeno (remove the seeds)

Mix all ingredients together in the blender. Thats it!

Sweet and Sour Chicken (Brighton)

Sauce:

3/4 C. Sugar

4 T. Ketchup

1/3 C. Vinegar

1/4 C. Pineapple Juice

1 T. Soy sauce

1 t. accent

½ t. salt

Heat until sugar dissolves.

Chicken:

Cut chicken into pieces (about 1 in cube) sprinkle with garlic salt.  Let sit 15 minutes.  Dip in beaten egg, then coat in cornstarch (or bisquick).  Fry in oil until golden brown.  Put in casserole dish.  Pour sauce over chicken.  Bake 45 min ‑ 1 hour, uncovered @ 350.

Chicken Salad Croissants

2 C. diced chicken

2 stalks celery, diced

1/2 red onion, diced

1/2 c. slivered almonds

juice of 1 orange

1/2 c. Mayo

1/4 c. sour cream

salt & pepper to taste

red grapes

mandarin oranges

Combine all ingredients & serve on crescent rolls.