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Recipe: Yummy Good Crescent Rolls

30 Jun
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)

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.

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Recipe: Streusel Topped Cranberry Pear Butter Bread

22 Apr
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
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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Recipe: Fried Pickles

3 Apr

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)
{print recipe}

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

 

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Recipe: Bourbon Chicken

17 Feb
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
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

16 Jan
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.

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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

18 Dec

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.

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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

17 Dec

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.


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