Recipe: Yummy Good Crescent Rolls

I LOVE my Yummy Good Rolls recipe.  It is truly a super easy recipe that is started in the bread maker.  I recently decided to try something different with my tried and true recipe….I made crescent rolls.  It really wasn’t any more difficult than making regular rolls.  My kids had fun helping me roll them up and shaping them into crescents.  Before we rolled them up, we spread butter all over the dough and the end result was butter yummy goodness.

Enjoy!

Yummy Good Rolls

(recipe by Wende Rickett/The Rickett Chronicles)

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3/4 to 1 cup water, depending on the weather (if it is humid outside, I use less water; if it is dry, more water)
1 egg
3 tbsp butter
3 1/2 cups AP flour
1/3 cup sugar
1 1/2 tsp salt
1 tbsp yeast
2 tbsp butter, melted

Add ingredients to the bread maker as suggested by the manufacturer.  Once the dough cycle is complete, turn out onto a lightly floured surface and knead a couple of times. Divide the dough in half.  Shape each half into a round.  Spread melted butter onto surface.  Cut round into 8 to 10 pieces (like a pizza). Roll each piece starting with the widest end.  Place each piece on a greased baking pan.  Shape the rolled dough into a half moon. Cover and let rise until doubled in volume, about an hour.  Bake at 375 degrees for 12 to 15 minutes or until golden brown.  Brush the rolls with butter.

Yummy Good Rolls

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Linked To:

* Girlichef:  Friday Potluck

* Blessed with Grace:  Tempt My Tummy Tuesday
* My Sweet and Savory:  Meatless Monday
* Bizzy B. Bakes:  Bake with Bizzy
* A Moderate Life:  Hearth and Soul Hop

Recipe: Streusel Topped Cranberry Pear Butter Bread

I have never been a big fan of pears….it’s kinda like the whole banana thing for me….it’s the texture of the fruit.  But I do love pear butter and baked goods with pears….it changes the whole texture.  This pear bread is so good!  It has a crunchy top and super moist inside that is jeweled with sweet cranberries…a perfect combination.  I used the pear butter that my mother canned last summer, but you could use a store bought version.  You could even substitute with apple butter.

Enjoy!

Streusel Topped Cranberry Pear Butter Bread

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Bread

2 cups self-rising flour

1/2 cup sugar

1 1/2 tsp cinnamon

2 eggs

1 cup butter, melted

1 cup pear butter (apple butter may be substituted)

2 tbsp milk

1 cup dried cranberries

1/2 cup chopped pecans, optional

Streusel Topping

1/2 cup brown sugar, packed

1/2 cup flour

1/2 cup butter, softened

Preheat oven to 350 degrees.  Grease and flour a 9x5x3 loaf pan.  Combine flour, sugar, cinnamon and dried cranberries; set aside.  Combine eggs, butter, pear butter and milk; beat well.  Add dry ingredients to wet ingredients until just combined and dry mixture is moistened, do not over mix.  Add pecans, if using.  Spoon batter into prepared pan.  Prepare topping by mixing flour and brown sugar until all lumps are gone.  Cut butter into flour mixture until pea size lumps form.  Spoon topping onto batter and lightly press down.  Bake for 60 to 65 minutes.  Cool bread in pan for 10 minutes, then remove and cool on a wire rack.

I have also made this as muffins as well. 

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*Lady Behind the Curtain: Cast Party Wednesday

Recipe: Fried Pickles

Things are finally getting back to normal around here.  I am slowly starting to feel a bit better.  I still have a ways to go, but there is light at the end of the tunnel.

While I am recuperating, my mom is making meals for the girls.  We L-O-V-E fried pickles and my mom has an awesome recipe.

Enjoy!

Fried Pickles
(recipe by Peggy Watson)
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Seasoned Egg Wash
1 egg
1 tsp salt
1/3 cup milk
1 tbsp Worcestershire sauce
Dash of of hot sauce (or to taste)

Seasoned Flour
2 cups AP flour
1/2 tbsp garlic salt
1/2 tbsp paprika
1/4 tsp poultry seasoning
2 tsp pepper

Oil for deep frying
Dill pickles, hamburger chip

Heat oil in deep pot.  Whisk together all ingredients for egg wash, set aside.  Mix ingredients for flour mixture in a shallow dish.  Dip pickle chips in flour mix, then egg wash, then back into the flour mixture.  Fry chips until golden brown, about 1 minute.  Do not overcrowd your pot.  Drain on paper towels.

Serve with ranch dressing, or condiment of your choice.

Linked To:
* My Tiny Kitchen: This Week’s Cravings
* A Southern Fairytale:  Mouthwatering Mondays
* Blessed with Grace:  Tempt My Tummy Tuesday
* It’s a Blog Party:  Delicious Dishes
* All the Small Stuff:  Tuesdays at the Table
* Mandy’s Recipe Box:  Totally Tasty Tuesday
* Mess Hall to Bistro:  Made From Scratch Tuesday
* Dining with Debbie:  What’s On the Menu Wedneday
* Lark’s County Heart:  Made it Monday
* It’s A Keeper:  It’s A Keeper Thursday
* Mommy’s Kitchen:  Potluck Sunday

 

Recipe: Bourbon Chicken

Who doesn’t love bourbon chicken?  It is so yummy and tasty.  This is a fast recipe that is great for busy weeknights.  I served it with white rice, but a heathier alternative would be brown rice.  I would also serve with some stir fried veggies the next time I make this….which will be soon. 

Enjoy!

Bourbon Chicken

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2 lbs boneless/skinless chicken breasts, cut into bite-size pieces

1-2 tablespoon olive oil
1 garlic clove, crushed
1/4 teaspoon ginger
1/4 cup apple juice
1/3 cup light brown sugar
2 tablespoons ketchup
1 tablespoon cider vinegar
1/2 cup water
1/3 cup soy sauce


Heat oil in a large skillet. Add chicken and cook until lightly browned. Remove chicken and add remaining ingredients, heating over medium heat until well mixed and dissolved. Add chicken and bring to a hard boil. Reduce heat and simmer for 20 minutes. Serve with rice.

Linked To:
  * Simply Sweet Home:  Friday Favorites
  * Designs by Gollum:  Foodie Friday
  * Don’t Waste your Homemaking:  Unwasted Homemaking Party
  * Mommy’s Kitchen:  Potluck Sunday
  * Mandy’s Recipe Box:  Totally Tasty Tuesday
  * 11th Heaven’s Homemaking Haven:  Homemaker Monday
  * It’s A Blog Party:  Delicious Dishes

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Recipe: Taco Soup

This soup is so delicious on cold winter nights.  It has been downright cold and rainy here in Texas this past week.  While we didn’t have all the snow that most in the South got, we did have cold winter days and nights.  I made this soup on one of those nights and it warmed us all up.  I don’t make mine very spicy so this is a perfect soup to serve to kids as well. 

The great thing about this soup is it can really be a pantry meal.  If you don’t have pinto beans, use ranch or black beans.  Or use all kidney beans.  Whatever hearty bean you have.  If you don’t have stewed tomatoes, use all diced.  You can also throw it in the crock pot and let it simmer on low and have a great meal to come home to.  Just brown your meat first and then add it to the crock pot. 

It really is a great easy “throw together” soup.

Enjoy!

Taco Soup

2 lbs ground beef

1 medium onion, diced

1 bell pepper, diced

1/2 tsp salt

1 tsp pepper

1 pkg taco seasoning

1 pkg ranch dressing mix

1 can diced tomatoes (I use fire roasted)

2 cans stewed tomatoes

3 cans water

2 cans pinto beans

1 can light red kidney beans

1 can corn, drained

1 can green chilies, diced

Brown beef with onion and bell pepper.  Put all ingredients in a heavy pot or Dutch oven.  Simmer for 45 minutes.  Serve with shredded cheese, sour cream and corn chips.

Linked To:
 * Mommy’s Kitchen:  Potluck Sunday
 * I Heart Naptime:  Sunday Scoop
 * 11th Heaven’s Homemaking Heaven:  Homemaker Monday
 * All the Small Stuff:  Tuesdays at the Table

Recipe: White Sandwich Bread for the Bread Machine

After doing our moldy bread science project last month, I realized that I needed to make a change.  It took over two weeks for a speck of mold to grow on our commercially made bread.  While that sounds great, if you stop to think about it, maybe not so much.  It means that the bread has so many chemicals to prevent mold.  Do I really want that many chemicals in the babies?  I don’t think so!  So, I made it my personal quest to find a bread that was quick, soft and tasty and would be a great replacement.  After several attempts, I believe I have accomplished the mission.  This bread is so simple to make and after it bakes it is so soft.  The perfect sandwich bread, toast bread or whatever bread.  The texture is light and the crust is soft.  My family loves the taste which I consider a win-win. 

Now, if you have been making bread in a bread machine, the traditional method is to put all of your wet ingredients in first, then the dry and lastly the yeast so it does not touch the liquid.  In this recipe, you proof the yeast first and then add the rest of the ingredients.  Don’t be afraid!  Trust me on this.  You will love the results.  I also make my bread on the dough cycle and then after the cycle is finished, I knead it a couple of times and then put it in my bread pan for it final rise. Then I bake it off at 350 degrees for about 15 minutes or until golden brown.  If you don’t want to go through the extra steps of baking it outside your bread maker then just put it on your white or basic cycle and wait for the wonderful smell of yummy goodness to fill your house.

Enjoy!

White Sandwich Bread

1 cup warm water
2 tbsp sugar
2 1/2 tsp yeast
1/4 cup oil
3 cups bread flour
1 1/2 tsp salt

Place the water, sugar and yeast in the pan of the bread machine.  Let the yeast dissolve and foam for about 10 minutes.  Add the oil, flour and salt to the yeast mixture.  Select basic or white bread setting. 

NOTE:  You may also use the dough cycle.  Once the cycle is complete, remove dough and knead a few times then place in bread pan.  Allow to rise about an inch above the rim of the baking pan.  Bake at 350 degrees for about 15 minutes or until golden brown.

Linked To:
  * Mommy’s Kitchen:  Potluck Sunday
  * Sister Sister Sunday
  * It’s A Blog Party:  Delicious Dishes
  * From My Tiny Kitchen:  Gold Star Wednesday

Recipe: Cheddar Cheese Soup

It was actually cold enough last week for us to have not one, but TWO nights of soups.  Can you believe it?  There was much excitement in our house…lol!  This recipe is a favorite.  Who doesn’t love cheese and more cheese?  Certainly not us.  This is a quick and easy soup that comes together in a cinch.  It takes more time to grate the cheese than it does to make the soup.  And it is smooth as velvet and has the most delicious cheese flavor.  Bonus:  No need for Velveeta!  This makes a small pot so I always double the recipe because my family eats it up.

Enjoy!

Creamy Cheddar Cheese Soup

1 onion, finely diced

3 tbsp butter

3 tbsp AP flour

1 1/2 cups chicken stock

1 1/2 cups heavy cream

1 1/2 cups cheddar cheese, grated

salt and pepper, to taste

1/2 cup green onions, optional

crumbled bacon, optional

In a saucepan, saute onion in butter until translucent, about 5 minutes.  Blend in flour.  Add stock and cream, whisking to break up any flour lumps.  Cook until thick.  Add cheese and stir until melted.  Salt and pepper to taste.  Add garnish such as green onions and bacon.

Serves 4.



Linked To:
  * Remodelaholic:  Recipe Swap Sunday
  * Designs by Gollum:  Foodie Friday
  * Sister Sister Sunday
  * My Sweet and Savory:  Let’s Do Brunch

Recipe: Peanut Butter Fudge

We are in the home stretch now!  I can’t believe it is two weeks until Christmas.  I don’t have everything done yet and my sister’s family will be here next weekend.  Yikes!  I am in a time crunch so I will keep this simple. 

Peanut Butter + Fudge = Yummy Goodness!

I dressed up the fudge just a bit with a chocolate and peanut topping.  I mean, after all, it is the holidays so why not?

Enjoy!

Peanut Butter Fudge

2 cups sugar
1 5-ounce (2/3 cup) can evaporated milk
1/2 cup butter
3/4 cup peanut butter
2 cups mini-marshmellows
1/2 tsp vanilla
1/4 cup semi-sweet chocolate chips
1/2 cup chopped peanuts

Line a 9″ baking pan with foil, extending the foil over the edges of the pan.  Butter the foil and set aside.  Butter the sides of a heavy saucepan.  In the saucepan, combine sugar, milk and butter.  Cook and stir over medium-high heat until mixture boils.  Reduce heat to medium and continue to boil at a moderate, steady rate for 12 minutes, stirring frequently.  Remove saucepan from heat.  Add peanut butter, marshmellows and vanilla; stirring until mixture is combined.  Pour and spread evenly into the prepared pan.  Let stand until fudge is firm, about 2 hours.  Use foil to lift fudge out of pan.  Place chocolate chips in microwave for 1 minute and stir.  Microwave about 1 minute more or until melted; stirring after every 15 seconds.  Sprinkle fudge with chopped peanuts and drizzle chocolate over peanuts and fudge. 

Linked To:
 * Simply Sweet Home:  Holly Bloggy Christmas Recipe Party
 * Fresh from the Farm:  Holly Jolly Christmas Recipe Swap

Week 11 Twelve Weeks of Christmas:

Recipe: Cauliflower Mash

This is a family favorite!  Even my kids will devour this dish until there is nothing left.  Really!  Who knew that cauliflower could taste this good?  And while it is not the healthiest way to enjoy cauliflower it has to be the most enjoyable way.  It is creamy and delightful and a great side to chicken or beef or all by itself.  And not only is is delicious it is so simple to make. 

Enjoy!

Cauliflower Mash

1 head cauliflower
2 tbsp butter
1/3 pkg cream cheese, room temperature
parmesan cheese
salt and pepper, to taste

Separate florets and remove stem and any leaves.  Steam cauliflower until it is fork tender.  Drain and return to pot.  Add butter and cream cheese to pot with cauliflower and mash with a fork or masher.  Mash to a consistency to suit your taste.  Add salt and pepper.  Top with parmesan cheese.

Linked To:
  * My Sweet and Savory:  Meatless Mondays

Recipe: Chicken and Gnocchi Soup

Yum….soup!  Who doesn’t love a big bowl of yummy good soup on a cold winter’s night?  Especially one that is filled with gnocchi and creamy goodness!

I have seen several different versions of this recipe floating around.  I played around with a couple of them and this is my version of heaven in a bowl.  Serve with warm crusty bread and prepare thine self for the warmth that is about to ensue.  I had just a little bit leftover and put it in my girls lunch the next day and they were happy children and I am THE best mom, at least for the next 2 hours.

Enjoy!

 
Chicken and Gnocchi Soup

4 tbsp butter
1 tbsp olive oil
1 medium onion, finely diced
1 cup celery, finely diced
2 garlic cloves, finely grated
4 tbsp flour
1 cup heavy cream
3 cups whole milk
1 1/2 cups carrots, finely shredded
3 chicken breasts, cooked and diced
1 tsp chicken base (or use 1-14 oz can chicken broth and omit the water)
2 cups water (I used the water that I cooked the gnocchi in)
1 lb gnocchi
1 bag baby spinach, coarsely chopped
Salt to taste
Grated Parmesan cheese

Cook the gnocchi according to the package directions.  Drain and set aside, reserving the cooking water.  Saute the onion and celery in the butter and olive oil.  When the onion becomes translucent, add the garlic and cook for about 30 seconds.  Add the flour  to make a roux.  Let the butter and flour mixture cook for about one minute.  Add the cream and milk mixing well.  Add the carrots and chicken.  Once the mixture becomes thick, add the chicken base and reserved cooking water or chicken broth.  Once the mixture thickens again, add the cooked gnocchi, spinach and salt to taste.  Serve with grated Parmesan on top.

Linked To:
  * Designs by Gollum:  Foodie Friday
  * Mommy’s Kitchen:  Potluck Sunday
  * Life as Mom:  Ultimate Recipe Swap