What I’ve been up to…

Well, you may notice I’ve been away for a bit. We welcomed our son to the family at the beginning of the year and it still seems like we are getting used to the new way things are. With the new level of busyness in the house, posts are going to be fit in when and where they can. Before my son was born, my brother gave us a bread machine that my mom sent over. Truthfully, I wasn’t thinking I would use it much since I can, and always have up until this point, made my bread by hand or bought it from the store. I stand corrected. I’ve got our 6th? loaf in the machine right now. It’s saved lots of time and I can make whatever flavor we want without having to time in a grocery store trip or pay for overpriced and often super dry bread. I’ll be sharing some of the bread machine recipes that I’ve been using lately. So stay tuned for more recipes.

Asparagus Vinaigrette

Asparagus Vinaigrette

Ingredients:

2 lb Asparagus
6 Tbs Olive Oil
1 Tbs Red Wine Vinegar
1 tsp Dijon Mustard
1/2 tsp Sugar

Directions:

Steam asparagus for 7-8 minutes. Meanwhile, mix remaining ingredients in a small bowl. Once the asparagus is done, serve with the vinaigrette.

Sesame Chicken with Broccoli and Snow Peas

Sesame Chicken with Broccoli and Snow Peas

Ingredients:

1Tbs Sesame Oil
1 lb Chicken, cubed
1 c Snow Peas
2 c Broccoli
2 c Cooked Rice

Marinade/Sauce:

1 Tbs Sesame Seeds
2 Tbs Soy Sauce
2 Tbs Water
1 tsp Demerara Sugar (or Brown)
1/8 tsp Ginger
2 cloves Garlic
1 Tbs Dried Minced Onion

Directions:

  1. Cook rice, set aside
  2. Toast sesame seeds
  3. Mix together marinade
  4. Add chicken and coat. Marinate overnight if available
  5. Heat sesame oil in a large skillet
  6. Cook chicken, 5 minutes
  7. Add veggies and cook, 5 minutes
  8. Top with additional 1 Tbs toasted sesame seeds

Triple Decker Fudge Brownies

Triple Decker Fudge Brownies

Bottom Layer

Ingredients:

1 c flour
1 c sugar
½ c softened butter
4 eggs
16 oz can Hershey’s chocolate syrup

Directions:

Butter bottom only of 9×13 pan. Mix all ingredients together for 3 minutes and pour into pan. Bake
at 350 for @ 30 min until top springs back. Top may look wet but toothpick will come out clean.
(Because ovens vary, begin checking after 25 min. If the brownies start pulling away from the sides of
the pan, you’re overcooking them. Don’t overcook the brownies because they will become
rubbery.)

 

Middle layer* (buttercream or mint)

Ingredients:

½ c butter
2 c powdered sugar
1 tbsp water
optional: 5 drops mint flavoring (will be like peppermint patties)
can also add green food color ( like Andes)
or pink food color (and crushed candy canes on very top)

Directions:

Slowly melt butter over low heat being careful not to scorch it. Add powdered sugar and water and
stir until smooth. Do not overcook it or it will get crystallized. (Optional- Add flavor and color.)
Pour over brownie layer and allow to cool.
*I usually double this layer

 

Top Layer

Ingredients:

1 c semi sweet chocolate chips
1 c milk chocolate chips
½ c butter

Directions:

Slowly melt butter over low heat making sure not to scorch it. Add chocolate chips and continue to
stir over low heat until the mixture is smooth (about 3 min). Pour over middle layer and allow to
cool.

These are very rich so cut them into small squares. For best results, use real butter.

Clone of a Cinnabon – Cinnamon Rolls

Clone of a Cinnabon

Prep Time 20 min
Cook Time 15 min
Ready in 3 hours

Ingredients:
Dough
1 c warm milk (110 degrees F)
2 eggs, room temperature
1/3 cup margarine, melted
4 ½ cups bread flour
1 tsp salt
½ cup white sugar
2 ½ tsp bread machine yeast

Filling
1 c brown sugar, packed
2 ½ tbs ground cinnamon
1/3 c butter, softened

Frosting
1 (3 ounce) package cream cheese, softened
¼ c butter, softened
1 ½ c confectioners’ sugar
½ tsp vanilla extract
1/8 tsp salt

Directions:
1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle, press Start.
2. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
3. Roll dough into a 16 x 21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9 x 13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F.
4. Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, ¼ c butter, confectioners’ sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

Sugar and Spice Pecans

Sugar and Spice Pecans

Ingredients:

1 Tbs egg white
2 cups pecans
1/4 cup sugar
1 Tbs pumpkin pie spice

Directions:
1. Heat oven to 300. Place nuts in a small bowl; pour the egg white over the nuts and stir until the nuts are coated and sticky.
2. Mix the sugar and pumpkin pie spice; sprinkle over the nuts, stirring until the sugar mixture completely coats the nuts. Spread on an ungreased baking sheet. Bake for 30 minutes.

Candied Walnuts

Candied Walnuts

Ingredients:
1 1/2 cups walnuts
1/2 cup sugar
2T butter
1/2 t. vanilla

Directions:
1. Line a baking sheet with foil. Butter the foil; set baking sheet aside.
2. In a heavy skillet, combine the nuts, sugar, butter, and vanilla. Cook over medium-high heat, shaking skillet occasionally, until sugar begins to melt. Do not stir.
3. Reduce heat to low; continue cooking until sugar is golden brown, stirring occasionally. Remove skillet from heat. Pour the nut mixture onto the prepared baking sheet. Cool completely. Break into clusters.