White Bread

About three months ago, I stopped buying bread from the store.  Not cause we couldn't afford it, but I was sick and tired of throwing bread out every week.  I  mean when bread is getting to over $3.00 a loaf I just couldn't take it any more.  With just my husband and I we do not eat bread fast enough.  So when my husband was gone I decided to figure out how to make bread with my kitchen aid.  I have made it in the bread machine before but wanted to figure out how to make it more "homemade".  So I read a few articles off Pinterest and tried a couple of different recipes.  The first time I didn't proof my yeast, so it didn't turn it out at ALL.  In fact I threw the first loaf in the garbage.  Read some more and figured out what I did wrong.  So here is the recipe that I use almost every time I bake bread.  Mariah absolutely loves this recipe.  I really wouldn't use it for sandwiches but to make toast - it absolutely rocks.

1 package yeast (2 1/4 tsp)
4 Tbsp sugar
1/2 Cup warm water

Add water, yeast and sugar in the bowl of the kitchen aid mixer, set aside and let proof for 10 minutes.  After 10 minutes add the following ingredients to the bowl.  

3 cups flour
4 Tbsp melted butter
1/2 cup milk
3 tsp gluten
1 1/2 tsp salt

Using a dough hook let mix for 7-8 minutes. * I usually do have to add in 1-2 Tbsp of water to help dough clear sides of the bowl. Place dough into a lightly oiled bowl, cover and let rise until almost double.  1 1/2-2 hours depending on how warm it is in your house.










When done rising, punch dough down and roll into shape of a loaf.  Place into greased 9x4-inch loaf pan. Cover and let rise for another 45 minutes.  Bake at 325 degrees for 35-40 minutes. When golden brown remove and brush with butter.  When cooling on rack lay on side so it doesn't deflate.

Stuffed Mushrooms

I have never really tried to make stuffed mushrooms before but decided I was ready to tackle it for the Super Bowl get together!! They were not as hard as I thought.  They are easy and definitely a keeper.

Ingredients:

24 Mushrooms with stems removed
1/4 cup finely chopped green Onion
1 Garlic clove finely minced
4 oz Cream cheese
1/4 cup Parmesan cheese
1/2 lb Bacon
Salt and Pepper

Directions:

Preheat oven to 350F degrees.  Cut raw bacon into small pieces. In a large saute pan, over medium heat, cook bacon until nice and crispy.  Chop mushrooms stems into small pieces. When bacon is done, remove from pan and set aside.  Reserve 2 tablespoons of bacon grease and discard the rest. Saute onion until soft, add chopped mushrooms stems and garlic and cook a few minutes longer. Reduce heat to low. Add cream cheese and Parmesan cheese and stir until cheeses are melted. Add reserved chopped bacon and add salt and pepper to taste.  (Mixture can be made, cooled, and stored, covered, in the fridge for up to two days.) Remove mixture from heat and stuff each mushroom cap generously with mixture. Bake at 350F for about 20 minutes or until mushrooms are soft and filling is nice and hot. I try to cram them on a small pan with tin foil or I put them into a mini cupcake pan - that way they are not rolling all over on a pan. 

Italian Beef Sandwiches

4 lb Boneless beef sirloin or rump roast
1/2 cup Water
0.7 ounce envelope Italian dry salad dressing mix
2 tsp dried Italian seasoning, crushed
1/2  to 1 tsp Crushed red pepper
1/2 tsp Garlic powder
10-12 Hoagie bun, kaiser roll or bun
Provolone slices

Trim fat from beef; cut the meat into 2-3 inch pieces.  Place pieces of meat in a slow cooker.  In a small bowl, stir together the water, salad dressing mix, Italian seasoning, crushed red pepper and garlic powder; pour over meat.  Cover and cook on low heat setting for 10 to 11 hours or on high heat setting for 5 to 5 1/2 hours.

Remove the beef from cooker with a slotted spoon, reserving the cooking juices.  Using two forks, pull meat apart into shreds.  To serve, fill buns with  meat and, if you like assorted toppings.  If you like place sandwich filling with cheese and place sandwiches on two large baking sheets; broil sandwiches, one pan at a time, 4 to 5 inches from the heat for 1 to 2 minutes or until cheese is melted. 

Strain cooking juices through a fine mesh sieve.  Drizzle each sandwich with some of the strained juices to moisten.  If you like serve remaining cooking juices for dipping.

Pulled Pork Sandwiches

2 1/2 to 3 lb Boneless pork sirloin roast
1/2 tsp Salt
1/2 tsp Black Pepper
1 Tbsp Vegetable oil
2 medium Onions, cut into thin wedges
1 cup Root Beer
2 Tbsp Minced garlic
3 cups Root beer (two 12 ounce cans)
1 cup bottled Chili sauce
1/4 tsp Root beer concentrate (optional)
6-8 dashes hot pepper sauce


Trim fat from pork roast, if necessary.  Cut meat to fit into slow cooker.  Sprinkle with salt and pepper.  In a large skillet, brown the pork roast on all sides in hot oil.  Drain off fat.  Transfer meat to slow cooker.   Add onions, 1 cup root beer and the garlic.  Cover and cook the mixture on low heat setting for 8-10 hours or on high heat setting for 4 to 5 hours. 
Meanwhile, for sauce: in a medium saucepan, combine the 3 cups root beer and the chili sauce.  Bring to boiling, reduce heat.  Boil gently, uncovered about 30 minutes or until mixture is reduced to 2 cups, stirring occasionally.  If you like, stir in root beer concentrate and hot pepper sauce.
Remove the meat and onions from the cooker with a slotted spoon.  Discard cooking liquid.  Using two forks, pull meat apart for shredding.  Serve on your favorite bun.

Giant Ginger Cookies

I love ginger cookies, but no one else in my family enjoys them. :(  So when I can find someone to share them with me I will make a batch of these.  Any takers?

4 1/2 cups Flour
4 tsp ground Ginger
2 tsp Baking soda
1 1/2 tsp ground Cinnamon
1 tsp ground Cloves
1 1/2 cups Shortening
2 cups Sugar
2 Eggs
1/2 cup Molasses
3/4 cup coarse Sugar

Note: For chewy texture, use shortening, not butter or margarine.

In medium mixing bowl, stir together flour, soda, spices, and salt.  Set aside.  In large mixing bowl, beat shortening until softened.  Gradually add 2 cups sugar, beat until fluffy.  Add eggs and molasses; beat well.  Add half of flour mixture; beat until combined.  Stir in remaining flour with wooden spoon. 

Using a 1/4 cup ice cream scoop, shape dough into 2 inch balls.  Roll in coarse sugar.  Place on ungreased cookie sheet about 2 1/2 inches apart.

Bake at 350 for 12 to 14 minutes or until cookies are light brown and puffed.  Do not over bake or cookies will not be chewy.  Let stand 2 minutes before transferring to wire rack.  Cool. 

Bar-B-Que Baked Beans

I loved Baked Beans.  Especially with brown sugar!! I haven't tried these but plan on trying them the first time we smoke some ribs.  Love the summer time!!


1 can (28oz) pork and beans
2 Tbsp chopped onion
1/4 cup packed dark brown sugar
1/2 cup sweet hickory barbecue sauce or favorite barbecue sauce
4 slices bacon, cooked and crumbled

Heat for 10-15 minutes, covered, stirring occasionally, until beans come to a boil.  Turn temperature down and let beans simmer until ready to serve. 

Smore Cookies

When you look at this recipe you think WOW are those going to be rich.  They are a little but not as bad as you think.  I was very skeptical about these cookies but they are GOOD.  I mean really how bad can chocolate and grahm crackers be?

Ingredients

• 11 Tablespoons unsalted butter, softened
• 1 cup brown sugar, packed
• ½ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• ½ teaspoon sea salt
• 2 ½ cups flour
• 1/2 cup semi-sweet chocolate chips  (I used mini chips)
• 1 cup mini marshmallows
• 3 regular sized Hershey’s bars, broken into pieces
• 1-2 packages graham crackers, broken into squares

Directions:

1. Preheat the oven to 375 degrees. Line baking pans with parchment paper or tin foil. I used the 11 x 17 pan.
2. Lay out graham crackers side by side on the pans as close as possible (they should be touching).
3. Cream together the butter and both sugars. Add the eggs and vanilla.
4. Gradually mix in the dry ingredients: flour, baking soda, and sea salt.
5. Fold in the chocolate chips and marshmallows. Chill dough in refrigerator for 1 hour.
6. Place rounded tablespoons of dough on graham crackers about 1 – 1 ½ inches apart. Use your fingertips to slightly press down.
7. Bake for 5 minutes then remove from oven to press Hershey’s bar pieces on to the top.
8. Bake for and additional 7-9 more minutes or until dough is beginning to turn golden brown at the edges. Make sure cookies are completely cool before cutting, otherwise you'll end up with a doughy mess!