Hot Buttered Pretzels

You know those big soft buttery pretzels that you get at the mall?  There is no need to travel through the masses of people to get one of these warm beauties. The kids love them!
This was in my King Arthur Bakers Companion Cookbook, and yes, I copied the recipe word for word. Sometimes you can't mess with the best :)

Dough
2 1/2 cups King Arthur Unbleached All-Purpose Flour
1/2 teaspoon salt
1 teaspoon sugar
2 1/4 teaspoons regular instant yeast
7/8 to 1 cup warm water*

Topping
1/2 cup warm water
2 tablespoons baking soda
coarse, kosher or pretzel salt
3 tablespoons unsalted butter, melted

*Use the greater amount in the winter, the lesser amount in the summer, and somewhere in between in the spring and fall. Your goal is a soft dough.

Food processor method: Place the flour, salt, sugar and yeast in the work bowl of a food processor equipped with the steel blade. Process for 5 seconds. Add the water, and process for 7 to 10 seconds, until the dough starts to clear the sides of the bowl. Process a further 45 seconds. Place a handful of flour in a bowl, scoop the slack dough into the bowl, and shape the dough into a ball, coating it with the flour. Transfer the dough to a plastic bag, close the bag loosely, leaving room for the dough to expand, and let it rest at room temperature for 30 minutes.

Bread machine method: Place all of the dough ingredients into the pan of your bread machine, program the machine for Dough or Manual, and press Start. Allow the dough to proceed through its kneading cycle (no need to let it rise), then cancel the machine, flour the dough, and give it a rest in a plastic bag, as instructed above.

Manual/Mixer Method: Place all of the dough ingredients into a bowl, and beat till well-combined. Knead the dough, by hand or machine, for about 5 minutes, till it's soft, smooth, and quite slack. Flour the dough and place it in a bag, and allow it to rest for 30 minutes.

Preheat your oven to 500°F. Prepare two baking sheets by spraying them with vegetable oil spray, or lining them with parchment paper.

Transfer the dough to a lightly greased work surface, and divide it into eight equal pieces (about 70g, or 2 1/2 ounces, each). Allow the pieces to rest, uncovered, for 5 minutes. While the dough is resting, combine the 1/2 cup warm water and the baking soda, and place it in a shallow bowl. Make sure the baking soda is thoroughly dissolved; if it isn't, it'll make your pretzels splotchy.

Roll each piece of dough into a long, thin rope (about 28 to 30 inches long), and twist each rope into a pretzel, as illustrated. Dip each pretzel in the baking soda wash (this will give the pretzels a nice, golden-brown color), and place them on the baking sheets. Sprinkle them lightly with coarse, kosher, or pretzel salt. Allow them to rest, uncovered, for 10 minutes.

Bake the pretzels for 8 to 9 minutes, or until they're golden brown, reversing the baking sheets halfway through.

Remove the pretzels from the oven, and brush them thoroughly with the melted butter. Keep brushing the butter on until you've used it all up; it may seem like a lot, but that's what gives these pretzels their ethereal taste. Eat the pretzels warm, or reheat them in an oven or microwave. Yield: 8 pretzels.

Crispy Ham n Cheese Eggrolls

I made a version of this post 6 months or so ago, and decided to "vamp" it up a bit by adding other ingredients.
Throw in a little veggies and it's all good!

1/2 lb shaved ham ( sliced or chopped is fine also, just make sure the pieces are small
1/4 lb cheese ( I like the deli american and Swiss combo for this)
1 T mustard ( your preference)
1 1/2 teaspoon dill
1 medium tomato, chopped small
1/2 small onion minced
1 cup minced fresh spinach
salt and pepper to taste
1 Package eggroll wrappers ( found in the produce section)
2 or 3 Tablespoons water ( use for making the eggroll wrappers stick
Oil for frying
Mix all ingredients except wrappers and water in medium bowl.
If you have never made eggrolls before, I am leaving you THIS link for directions. it really is very easy.
Fry in hot oil till lightly browned. 

Hot Spinach Artichoke Dip

 After forking out 9 dollars and change at a local pizza joint for this dip, which came in a small container, I decided it was time to make my own. No offense to the restaurant, but we have a family...
I researched a little on the internet , then decided to "wing it." The results were perfect. ( to us anyway)

1 8-oz package cream cheese, softened

1 container sour cream

1/4 cup parmesan cheese

1 pkg vegetable dip mix

1 10-oz pkg frozen spinach, thawed and drained

1 15 -oz can artichoke hearts, drained and chopped

1/2  cup shredded monterey jack

Mix together cream cheese, sour cream, parmesan cheese, and vegetable dip mix. Add spinach and artichoke hearts and mix well. Spoon into a small ovenproof dish. Sprinkle monterey jack over the top and sprinkle with a bit of sea salt. 

Bake at 350 for about 20 minutes.

Serve with crackers, or a crusty bread such as Parisian.

Corn and Green Chili Fritters

   oil for frying  1/2 cup all-purpose flour  1/2 cup cornmeal 1 teaspoon baking powder 1/2 teaspoon salt 1/4 teaspoon white sugar  1 egg, lightly beaten  1/2 cup milk 1 tablespoon oil 1 (12 ounce) can whole kernel corn, drained 1 small can  mild green chilies, drained  Heat oil in a heavy pot or deep fryer to 365 degrees F . In a medium bowl, combine flour, flour, baking powder, salt and sugar. Beat together egg, milk, and oil; stir into flour mixture. Mix in the corn kernels and green chilis. Drop fritter batter by spoonfuls into the hot oil, and fry until golden. Drain on paper towels.

Sweet Bacon Wrapped Chicken

 My friend Kim gave me this recipe years ago, and it had been a family favorite since then.

It is so versatile, you can cut the chicken in smaller chunks and wrap with bacon or skewer by weaving the bacon in and out of the chicken on the stick. I highly recommend marinating in the chili powder/brown sugar/ garlic powder mixture for a couple of hours to let the flavors soak in. 

1 pound bacon 
1 1/4 pound boneless, skinless chicken breast (about 4)
2/3 cup firmly packed brown sugar
2 tablespoons chili powder

1 tsp. garlic powder

Cut chicken into 1" cubes. Slice bacon into 1/3 pieces. Wrap each cube of chicken with bacon a secure with toothpick.  Bake in oven at 350 for 20-30 minutes or until meat thermometer reaches 160 F.  Grill 6-8 min on each side . 

Chicken Littles

>
Thanks to Taste of Home magazine for this delightful little recipe.
1/4 cup soy sauce
2 T. brown sugar
1 T. grated gingerroot
1 T. grated orange zest
1/4 t. each coriander and curry powder
1 t. minced garlic
4 large boneless chicken breasts (the recipe said 2, i used 4)
12 whole water chestnuts ( i forgot to buy..lol)
1 pkg bacon, cut into 3rds
toothpicks
to make marinade, combine soy sauce, brown sugar, orange zest, ginger, garlic, curry powder, coriander and place in large ziplock bag. Cut chicken into 1/2 inch cubes (bite size) and place in bag with marinade. I let mine soak all day.
Wrap each 1/3 piece of bacon around a piece of chicken, secure with toothpick. bake in 400 oven for 20 – 25 min or until bacon and chicken are done.

Bacon Spinach Wrapped Sea Scallops with Honey Dijon Sauce

 

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> You can make these with spinach or without, with the sauce or without..
1 pound sea scallops
1 pkg center cut bacon
Fresh spinach (torn to small pieces that will fit around the scallop
black pepper
~Sauce~
1 cup whipping cream
2 T. mustard, pref. dijon or horseradish
2T. pure maple syrup
sat, pepper
Heat all ingred slowly in small saucepan, stirring accasionally
Season bacon with pepper and partially cook bacon. I cook it in the oven on 350. Let cool.
Wrap each scallop with spinach and bacon, season with a tad of salt and pepper.
Bake 350 for approx. 15 min.

Chads "Magically Delishous" Mushrooms

Magically Delicious Shrooms”
24 large button mushrooms
2 tablespoons butter
1 onion, minced
3/4 cup diced pepperoni
1 clove garlic, minced
1/2 cup crushed buttery round crackers (Ritz)
3 tablespoons grated Parmesan cheese
1/4 teaspoon dried oregano
1 pinch salt
1 pinch ground black pepper
3/4 cup chicken broth
Preheat oven to 325. Lightly grease a baking sheet.
Remove and chop the mushroom stems. Set the caps to the side.
Melt the butter in a skillet over medium heat. Add the mushroom stems, onion, pepperoni, and garlic to the butter and cook until the onions are tender. Stir in the cracker crumbs, Parmesan cheese, oregano, salt, pepper, and chicken broth; remove from heat and allow to cool to the touch.
Stuff the mushroom caps with the pepperoni mixture.
Arrange the stuffed caps on the prepared baking sheet.
Bake in the preheated oven until filling is hot and mushrooms are cooked through, 25 to 30 minutes.

Sausage Stuffed Mushrooms

>
1 package 10-12 oz white button mushrooms
1/2 lb ground breakfast sausage
1 shallot, minced
4 Tablespoons butter
4 oz cream cheese, cut into small pieces
6 Ritz crackers, crushed
1/2 teaspoon dried sage
salt and pepper to taste
Sprinkle of parmesean cheese, optional
Wipe mushrooms clean with a damp towel. Take stems off and finely chop, set aside.
Melt butter in large saucepan and add sausage and shallot. Cook till sausage is almost done ( it will cook more in the oven) Add cream cheese, crushed crackers, sage, salt and pepper. Fill caps and bake in 350 oven for approx. 20 minutes. Place under broiler for a couple minutes if you like the topping a bit crispy..

Italian Lavash

>Hope you all had a great 4th of July!
With the heat index at 105 here in New Hampshire, you can probably figure why there hasn’t been much cooking going on at my house. (HENCE THE LACK OF BLOGGING) We’ve been doing the usual hot dogs, burgers and steaks out on the bbq.
Why is it that all winter we complain about the cold, then when it gets like this we wish for cooler weather? Seems we are never happy!
Anyway i just wanted to share our dinner with you, it’s not fancy, but it sure hits the spot in this stifiling weather!

~Italian Lavash~
Sundried Tomato wraps
cream cheese ( about 2 tablespoons, spread on wraps)
ham
capicola ( i used sweet, it had peppercorns in it, my fave)
salami
finely chopped tomato
“” “” lettuce
“” “” bannana peppers
Robust Italian dressing
coursely ground pepper
The assembly is really pretty simple.
I spread the cream cheese on the wraps.
Use 4 slices of each meat on top of the cream cheese. Add the provolone cheese, pressing lightly. Sprinkle on veggies of your choice, sprinkle with a bit of italian dressing and black pepper.
Roll up as tighly as possible, if you store it tightly wrapped in the cooler or fridge for a couple of hours it will hold it’s shape longer.
Slice with a shap knife and serve.
Like i said, very simple but a great summertime meal/snack for get togethers.
Thanks for reading!

Maple Glazed Peanuts with Bacon

3 thick slices of bacon (3 ounces)
1 tablespoon thyme leaves, minced
1 tablespoon kosher salt
3/4 teaspoon Old Bay Seasoning
1/2 teaspoon cayenne pepper
1/2 teaspoon dry mustard
3 cups unsalted roasted peanuts (1 pound)
1/2 cup pure maple syrup
Preheat the oven to 325°. In a medium skillet, cook the bacon over moderate heat until crisp. Transfer to paper towels to drain, then finely chop.
In a medium bowl, mix the thyme, salt, Old Bay, cayenne and dry mustard. Add the peanuts, maple syrup and bacon and toss until the peanuts are evenly coated. Scrape the nuts onto a parchment paper–lined baking sheet and roast for about 30 minutes, stirring once, until the maple syrup has thickened. Let the peanuts cool completely, stirring frequently to break up any large clumps. Transfer the peanuts to glass jars or a large bowl and serve.

Sausage Cheese Cups

>So simple, is a great addition to any brunch or an appetizer. I wanted to use the Apple Jack Farmstead cheese from Boggy Meadow Farm, in Walpole, NH. You can see my previous blog about them HERE. It is very mild, a touch of appley sweetness and a touch of spice.

24 wonton skins
4 tablespoons butter, melted
4 oz Apple Jack Farmstead Cheese ( you can use monterey jack or cheddar if you desire)
1 lb. breakfast sausage
1 shallot, or 1 tablespoon onion, minced\
pepper
4 Tablespoons apple juice or cider
2 diced apples
1 teaspoon lemon juice
1/2 teaspoon cinnamon
Pure maple syrup, for drizzling.
Preheat oven to 350.
Get out 2 muffin tins, 12 cups each. Baste both sides of each wonton wrapper with melted butter. Gently place into muffin tins. Sprinle with the Apple Jack Cheese. Bake till golden, watching closely.
Brown crumbled sausage, shallot or onion, and pepper till done. Drizzle with apple cider or juice and simmer for about 5-10 minutes. Remove from pan and set aside. Reserve any juices in pan. ( 1-2 teaspoons)
Peel and finely dice apples. Roll around in lemon juice ( for non browning and a slight tang) sprinkle with cinnamon. Sautee till tender crisp, remove from pan and let cool a bit.
Divide sausage evenly between cups. Sprinkle with apples. If desired, sprinle with a bit more cheese.
Place in warm oven just to heat through. ( Does not need to be cooked through)
Drizzle with maple syrup.
Thanks for stopping by!
Boggy Meadows Farms provided the cheese for this recipe.

Pizza Bites

>The thing i hate about frozen pizza rolls is that there never seems to be enough. Oh wait, there’s one more thing, they are always just a tad bit too salty for my taste.
As you probably might or might not know, the temperatures here in good old New Hampshire have been quite frigid. It got down to -26 F. I mean, crazy huh??? I feel like we should be penned up in an igloo with polar bears and penguins all around.
Spring cannot come fast enough. Seriously!
So, i am going to start a everyday life blog, my thoughts, some rants, some humor, the stupid places where my mind travels to. Damn, sometimes i feel like i have the attention span of a field mouse.
Speaking of that, oh ya, i was talking about pizza rolls. HAHA, i told you…..
Anyway, aside from being messy to make , they were really good! I am going to make them a different way today, like my Sausage Apple Cups So there will be no deep frying.

1 package wonton skins
1 small cup water, for sealing the edges shut
2 cups spaghetti sauce
1 package sliced pepperoni, chopped
1- 1 /2 cups shredded mozerella
1/4 cup parmesean
1/2 t ground black pepper
1/2 t garlic powder
oil for deep frying
Mix together spaghetti sauce, pepperoni, cheeses, garlic powder, and black pepper
Lay 2 0r 3 of the wonton skins on a flat surface. Fill centers with a dollop of filling mix.

Dampen finger with water and brush on outsides of each skin. Fold and seal, making sure air stays out and filling will stay in, press down lightly all around edges.

Fold edges over and seal.

Make sure oil is hot when you deep fry 3-4 at a time, you might want to flip them over so they cook evenly on both sides. Drain on racks or paper towels.

Stay tuned for the baked pizza cups.
Thank you so much for stopping by!
~RED~

Crispy Cheesy Ham Rolls

Easy.. i mean EASY. You can’t get much simpler than this and it’s so much better than a plain ham~n~cheese sandwich. I like to put a little extra love into my cooking and it paid off with all the compliments today!
Thewy could have used a sauce, i think next time i will make a mustard sauce… any suggestions?

1 pkg egg roll wrappers
1 lb shaved ham
1/2 lb american cheese
1 block cream cheese
1/4 cup cheddar cheese
1 1/2 teaspoons black pepper
small bowl of water
cooking oil
Chop ham and cheeses so they are about the same size. Mix well in bowl with the pepper, yes, this part is meassy because i used my hands to make sure all the ingredients were incorperated properly. Set aside.
Get out your egg roll wrappers and put so the pointy side is facing you. Add about 2 teaspoons mixture, then roll the point of the wrapper up around the filling. Fold in sides, then continue rolling. Dab the last point with a bit of water and roll up to seal.
Here is a video ( not mine) of how to, if my instructions are not clear. CLICKDeep fry until golden brown.

Garlic Fennel Breadsticks

LOL @ the shape, no, it wasn’t on purpose, i had to keep the photo..
Garlic Fennel Breadsticks and Semi Homeade Marinara Sauce!
1 package active dry yeast ( about 2 1/4 teaspoons)
3/4 cup each, warm water, beer (room temp) and olive oil
1 teaspoon salt
1/2 teaspoon garlic powder
1 tablespoon fennel seeds
4 1/2 cups all purpose flour
1 egg white, beaten with 1 tablespoon water
In large bowl , sprinkle yeast over warm water and let stand 5 min, to soften. Stir in olive oil,salt, beer and fennel seeds. Witrh a heavy duty mixer
or wooden spoon beat in 3 1/2 cups of the flouruntil dough is elastic (about 5 minutes) On a board or pastry cloth , spread remaining 1 cup flour. Knead dough dough using this
tequnique:
Continue kneading until dough is smooth and elastic.Place in a greased bowl top side down, swirl aroud to coat. Cover and let rise a warm placeuntil doubled. (1 1/4 to 1 1/2 hours)
On a floured surface knead just enough to expel air. Pinch off lumps and roll into a strip that is 18 inches long. Cut each strip in half.Set wire racks on baking sheets and arrange strips across racks 1/2 inch
apart.
Cover and let rise until puffy , about 30 minutes. Brush with egg whites, sprinke with sea salt. Bake in 325 ovenfor about 35 minutes, or until evenly browned. Serve hot , or cool on wire racks.
Serve With:
Fennel Marinara Sauce
1 tablespoon olive oil
1 onion, chopped
1 clove garlic, chopped
1 teaspoon fennel seed
1 (14.5 ounce) can peeled and diced tomatoes
1 (6 ounce) can tomato paste
1 teaspoon white sugar
1/4 cup white wine
2 basil leaves finely chopped
1 teaspoon oregano
1/4 teaspoon salt
Heat olive oil in a saucepan over medium-high heat. Add onion and garlic and cook 2 to 4 minutes until crisp-tender, stirring frequently.
Mix in diced tomatoes,white wine, tomato paste, sugar, oregano, basil, and salt. Bring to a boil. Reduce heat to low and simmer 15 to 20 minutes or until flavors are blended, stirring frequently.

Tomato Canapes

 Gotta love Paula Deen, i mean come on, really?   So when i saw this post on my friend Brandy’s Facebook page i knew i had to try them, with absolutly NO dissapointment!!!!

Ingredients
…3/4 cup finely diced tomatoes
2 teaspoons finely diced onions
1 teaspoon basil leaves
1/2 teaspoon Paula Deen House Seasoning, recipe follows
1 package mini phyllo shells
2 mozzarella cheese sticks shredded
1/4 cup mayonnaise
4 slices good bacon; fried until crispy and crushed (use food processor to get real fine)
Directions
Preheat the oven to 350 degrees F.
Place the diced tomatoes in a colander. Sprinkle with the onions, basil, and Paula Deen House Seasoning, and toss to coat. Allow to drain, stirring occasionally. Fill each phyllo shell with a scant tablespoon of the tomato mixture. Stir together the mozzarella and mayonnaise. Frost the top of each shell with a scant tablespoon of the mozzarella mixture. Sprinkle each shell with bacon pieces. Bake the filled shells for 10 to 12 minutes. Serve hot. These may be prepared ahead of time and refrigerated until serving time.
Paula Deen House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder