Slow Cooker Apple Butter - Aurora My poor Crock-Pot. Sitting neglected up in a cupboard for years at a time without so much as a glance. For all the time I spend stressing about what’s for dinner, you’d think it would have a prominent place on my countertop. I finally pulled it down a few weeks back and it hasn’t seen the cupboard since. I can’t keep it clean long enough to put it away! Anyway, on to the real topic of this post, and that is apple butter. You can use just about any kind of apples for this recipe. If planning to store your apple butter or use as a gift, you may wish to can it in a boiling water bath. Slow Cooker Apple Butter (adapted from Eclectic Recipes) Yield: 2 PintsPrintable Recipe Ingredients: 6 apples 1 1/2 cups apple cider (or apple juice) 3/4 cup brown sugar 3/4 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon allspice 1/4 teaspoon cloves 1/4 teaspoon salt Directions: 1. You know what’s even better than apple butter?
Brioche Donuts with Maple Frosting and Bacon Crumbles I finally wanted to share the last of the recipes I made for the National Food Blogger Bake Sale. This recipe was arguably my favorite of the bunch, so I wanted to save it for last – Brioche Donuts with Maple Frosting and Bacon Crumbles. This is one of those trendy recipes that has been making its rounds on the blogosphere for awhile. I’m always hesitant to post recipes like this (think the Mini Homemade Pop Tarts) because I know I am definitely not the first to attempt these, not even close. You start with something that is arguably perfect all on its own, a supple and silky brioche dough. Brioche Donuts with Maple Frosting and Bacon Crumbles Adapted from King Arthur Flour Baking Companion’s Brioche recipe and Cherry Tea CakesYield will vary depending on the size of your donut cutter, but I got about 17 small donuts, plus holes Ingredients: For Brioche Dough: For Maple Frosting: -3 ounces unsalted butter -1/2 teaspoon salt -2 cups powdered sugar -3/4 cup maple syrup For decoration: Method:
Cheese Pinwheel Rolls Sooner or later, all my conversations inevitably turn to food. Don’t believe me? Call me up sometime and try to, say, sell me some insurance. I guarantee that before we get off the phone, I’ll be giving you my recipe for blackberry jam. Perfect example: I was in a meeting a few weeks ago at the office. What was the best way to make them? Ah, the Frankenroll This recipe borrows heavily from two fairly unrelated things. To make these rolls, spread pizza dough liberally with melted butter, sprinkle it with cheese and spices, roll it up like a stromboli—then slice and bake like a pan of cinnamon buns. The result? Fill them however you like The best part about these rolls? This is what I always refer to as a Sliding-Scale Recipe. You can toss it together with a ball of pre-made dough and a bag of shredded cheese from the grocery store—or you can go all out and make the dough from scratch and grate your favorite cheeses by hand. I like to throw these rolls together on a weeknight. Bake the rolls
Breakfast Casserole Breakfast Casserole was another dish my mom would put together when my sister or I had a sleepover. She would often do a pan of Bubble Bread, and also a Breakfast Casserole or two. Some good family friends of ours have this as Christmas morning breakfast. They can never seem to remember the name of the dish, though, so it has become known as “Egg Stuff” in their family! This casserole can be made with either sausage or bacon; both are equally delicious. You can use leftover French bread (as I did here) or regular sliced sandwich bread. I am lucky to get farm-fresh eggs from my boss at work! There needs to be enough bread to cover the bottom of the baking dish. Layer on the bacon or sausage. Beat together the eggs with the milk and seasonings. Cover, and let it chill in the refrigerator overnight. Bake in a preheated oven for about 45 minutes. 1 pound sausage or bacon, cooked & drained 6 eggs 1 teaspoon dry mustard 1 teaspoon salt 1/4 teaspoon black pepper 1 cup shredded cheddar cheese
Puff the Magic Onion Tart Ok, so you know when I post one of those ridiculous recipes that I label 5 star and love so much and can't stop talking about? Well this is one of them. It's from the November issue of Saveur with all the onion recipes and I've been staring at it ever since. It's not really a tart. You preheat the pan with bacon fat then quickly pour the pancake batter into the hot pan, then cover with the cooked onions and bacon. This monster puffs up like a Dutch Baby around the sides and makes this yummy onion pancake sort of thing. Since I took the liberty of using a cast iron skillet (which I would recommend), instead of the 9 x 11 baking pan that Saveur suggests, this thing slid right out of the pan and I cut it into wedges like a pizza. I served it to every food tester (neighbor) that I could find (it was big) and we all loved it. This recipe is a keeper. To hell with puff pastry, I will be making this batter as a crust from now on. Onion Bacon Puff: (adapted from Saveur) Heat oven to 425F°. Loved.
Strawberry Stuffed French Toast We don’t post breakfast recipes very often…probably because it’s the easiest meal to skip or run out of time to eat. My breakfast is usually a piece of fruit and/or coffee. However, I absolutely love breakfast. Pancakes, french toast and waffles are a carb lover’s dream! Hash browns too ;). At first glance I thought the recipe may be a tad labor intensive. The only negative: Kara, Cliff and I made our Strawberry French Toast on a Sunday. But I plan to try this recipe again…this time on a Saturday so I can enjoy it on Saturday AND Sunday. Note: The original recipe yields 4. Here's what you'll need Start by adding sugar to the berries and let them macerate Add in the softened cream cheese and mix it all together Should look something like this... Now for the french toast dippy stuff--technical term. Add in the vanilla. Flour goes in too And cinnamon. Now form pockets in your rolls/bread. Spoon in the cream cheese/strawberry mix Now put them in the dippy stuff. And here we go. Ingredients:
Homemade Junk Food | Spark Homemade Twix bars. Two for you, enough for everyone else. 19 Reclips 14 Likes Healthier goldfish (did you know Goldfish normally contain MSG?) 27 Reclips 18 Likes Make your own thin mints any season of the year. 48 Reclips 12 Likes Samoas, another Girl Scout favorite. 24 Reclips 5 Likes Make your own "Snickles" bar. 38 Reclips 4 Likes Healthier Hostess cupcakes. 15 Reclips 2 Likes Pop tarts from your own oven. 4 Reclips 4 Likes When you make your own peanut butter cups, you can add all the peanut butter filling you want. 5 Reclips 5 Likes Homemade Almond Joy. 17 Reclips 4 Likes Smitten Kitchen fills DIY pop tarts with Nutella. 2 Reclips 6 Likes Fig Newtons all grown up. Tater tots. 9 Reclips 3 Likes Break yourself off a piece of that homemade Kit Kat bar. Your homemade Twinkies won't have a longer lifespan than you do. 14 Reclips 2 Likes Passable "Doritos" made from quinoa. 2 Reclips 1 Likes These knockoff Fritos don't have the signature curl, but still have the distinctive salty corn flavor. 1 Reclips 2 Likes
Baked Apple Donuts I have been going to the Long Grove Apple Haus for as long as I can remember. They make the absolute BEST apple donuts. Long Grove is a little shopping area with all kinds of cute shops. I never really went for the shopping though. I went for the food. We would always get donuts from the Apple Haus, soup and cheese samples from the General Store, fudge from the Long Grove Confectionary, popcorn from the Popcorn Shoppe and ice cream from the Peppermint Stick. I don’t go to Long Grove very often anymore. Here is what you'll need Combine the dry ingredients Dice up the apples Add the shortening Mix until broken up Combine the apples, milk and eggs Add the apples to the flour mixture Stir Put about 1 tablespoon of batter into each for mini donuts or 2 Tablespoons for muffins Ready to come out of the oven! Get your assembly line ready Place donuts on cooling rack Dip in butter Cover in cinnamon sugar Enjoy with coffee and a crossword! Ingredients: Directions: Mix the first 6 ingredients with a fork.
The Food Yenta – {crock pot} curried coconut chicken noodle soup - The Food Yenta 1 pound of boneless chicken breasts or pre-made shredded chicken 1 onion 1 red pepper sliced 6 cloves of garlic 1 tbl grated ginger 1 tbl curry powder 4 cups chicken or veggie stock 1 can of coconut milk 2 tbl peanut butter 2 tsp soy sauce 2 tsp sriracha 1 tsp brown sugar 1 tbl lime juice handful of fresh cilantro noodles i love anything involving curry, coconut, noodles and soup. if it has cilantro in it, well, that’s just an added bonus. for my 3rd crock pot recipe of the week, curried coconut chicken noodle soup. this is a great recipe to throw together when you have no time. although i browned my chicken, if you had chicken already made, or planned to make this and was passing a store that sold pre-cooked chicken, grab it because all that means is less time to spend on this fabulous soup! {crock pot} curried coconut chicken noodle soup adapted from art of the slow cooker
Our Own Donuts The Originators of Quick & Easy Cooking! Log InRegister About Mr. Food Advertise on MrFood.com Contact Us FAQ Press Room Privacy Policy Terms of Service Keyword Index Special Thanks Today's Recipe Find Us on TV Subscribe Unsubscribe Site Map RSS Bookmark MR. Cajun Chicken Pasta Note: Since this recipe is featured on the Food Network episode this morning, I’m bringing it to the front for easy reference. This really is one of my favorite recipes here on The Pioneer Woman Cooks, and I regularly hear from people who’ve made it with great success. Crowd-pleaser! This is an exceedingly yummy, decadent pasta dish with chicken, vegetables, and lots and lots of scrumptious carbs. Just remember: part of the deliciousness of this pasta dish is the spicy kick. Here’s how you make it. The Cast of Characters: boneless, skinless chicken breast, olive oil, butter, Cajun spice (make your own or buy the prepared stuff; whichever you prefer), salt, pepper, red onion, green bell pepper, red bell pepper, garlic, fresh parsley, low sodium chicken broth, white wine, and heavy cream. Oh. Start by slicing the veggies: Lop the top and bottom off of the red pepper… Then slice the pepper down the middle. Rip out the innards… Then make slices—not too thick, not too thin. Be generous! Yum. Enjoy!
BREAKFAST CLUB: gwenyth paltrow's buttermilk pancakes Here is what I love about pantry staple recipes- you can literally roll out of bed and make them. There's nothing that a little butter, sugar and flour can't solve. Hunger being one of them. As for the pancakes? Buttermilk Pancakes Adapted from My Father's Daughter, by Gwyneth Paltrow 1 1/2 cup all purpose flour 3 tablespoons granulated sugar 1 1/2 teaspoon baking powder 1 teaspoon salt 3 eggs, lightly beaten 3 tablespoon unsalted butter 1 1/2 cup buttermilk 3 tablespoons flax seed meal (optional) 1 heaping tablespoon vanilla extract (optional) milk or water for thinning batter organic maple syrup In a medium pan or cast iron skillet, melt the butter over medium heat.
Braided Spaghetti Bread » The official blog of America's favorite frozen dough We are carb lovers at our house, so when I saw the Braided Spaghetti Bread recipe in the Rhodes Home Baked Family Favorites with frozen dough cookbook I knew we would love it. This is a really simple recipe; it just takes a little planning for thawing the dough. It will take 2-3 hours for the bread loaf to thaw to room temperature or 1-2 hours for the rolls to thaw to room temperature. You will need: 1 Loaf Rhodes Bread Dough or 12 Rhodes Dinner Rolls, thawed to room temperature6 oz spaghetti, cooked 1 cup thick spaghetti sauce 8 oz mozzarella cheese, cut into 1/2 –inch cubes 1 egg white Parmesan cheese Parsley flakes Spray counter lightly with non-stick cooking spray (or use parchment paper). Roll loaf or combined dinner rolls into a 12x16-inch rectangle. Cook spaghetti according to package instructions. Remove wrap from dough. Make cuts 1 ½-inches apart on long sides of dough to within ½-inch of filling. Begin braid by folding top and bottom strips toward filling. This was fantastic!
Homemade Buttermilk Doughnuts Well, I told you earlier this week that when I made the Easy Homemade French Fries it was my first jump into the world of deep frying, and these doughnuts would be my second dip. I have lost all fear of frying and am now on a furious search for the next thing to throw into a vat of bubbling oil (that doesn’t sound as delicious we all know the results truly are). I’m thinking maybe some classic southern fried chicken? I’ll continue to think on it, but in the meantime let’s chat about these amazing doughnuts. Doughnuts are something I’ve had on my mind for pretty much as long as I can remember, and they were definitely on my original Top 100 list. In addition to the doughnuts, you get to partake in the resulting doughnut holes. The dough is really easy to mix together, you don’t even need to use a mixer. Then you get to cut! You chill the dough while the oil warms up, and then get to frying! Once they come out, do your dipping and rolling in the toppings of your choice.