Crusty Bread that I don’t have to knead? Just what I needed to go with the soup I was making. Honestly, the recipe seemed too easy but it worked perfectly. I baked the bread in my Lodge Dutch Oven and I baked it according to directions. The crust was a little too brown, but the interior of the bread was perfect and tasted great!
It is wonderful served with soup and also wonderful as a sandwich. As long as I plan a day ahead, I can make this bread any time!
CRUSTY NO-KNEAD BREAD
3 cups all-purpose flour
1 ¾ tsp. salt
½ tsp. active dry yeast
1 ½ cups water room temperature
- Form the dough: In a big bowl mix the flour, salt and yeast together. Pour water into the bowl and using a spatula or a wooden spoon mix it until well incorporated. You do not need to activate the yeast before, even though we’re using active dry yeast. The slow rising process will do the trick.
- Allow it to rise: Cover the bowl with plastic wrap and let it sit on your counter or inside your unheated oven for 12 to 18 hours.
- Preheat your oven: Preheat oven to 450°F. Add your cast iron pot to the oven as it’s heating and heat it as well until it’s at 450°F. Usually when the oven is done preheating your pot should be hot enough as well. Remove the pot from the oven and remove the lid from it. Use oven mitts, as to not burn yourself.
- Shape the dough: Flour your hands really well and also sprinkle a bit of flour over the dough. With your floured hands gently remove the dough from the bowl and roughly shape it into a ball. Sprinkle some extra flour directly into the bottom of the pot. Take the ball of dough and drop it into the pot. Cover the pot with the lid and place it back in the oven. Alternatively, you can also place the ball of dough onto a piece of parchment paper, then lift the parchment paper and drop it in the pot, with parchment paper and all. This could also ensure that your bread doesn’t stick at all to the bottom of the pot. I have found that if I use parchment paper, the bread doesn’t brown so much on the sides, but otherwise it’s still crusty and delicious.
- Finish the bread: Bake for 30 minutes with the lid on, after which remove the lid and bake for another 15 to 20 minutes until golden brown. Remove the bread from the pot, it should fall out easily. Let cool completely before slicing into it and serving.
Recipe from JoCooks.com
Beef Macaroni Skillet, a one skillet meal, was a regular menu item when my children were young. It was a quick meal that I could put together after work. I haven’t made it in over 20 years and it was a fun walk down memory lane.
My older daughter, Megan, and her girls were here to experience it. Megan didn’t remember it but liked it as did her two year old daughter. The five year old didn’t care for it, but then again, she’s in a phase of only liking what she knows.
The original recipe card is in my handwriting, probably around the age of 11 or 12, when I started my recipe box. It’s funny to look back at it and find humor in the reference to ‘this main dish’.
BEEF MACARONI SKILLET
1 pound ground beef
1 medium onion, chopped
3 cups tomato juice (add more if it becomes too dry)
1 tablespoon Worcestershire Sauce
1 tablespoon vinegar
1/2-1 teaspoon salt
1/8 teaspoon pepper
1 teaspoon dry mustard
1 cup uncooked elbow macaroni
- Brown beef and onion in a skillet. Drain fat.
- Add remaining ingredients and cook, covered, until the macaroni is cooked, about 20 minutes. Stir occasionally while cooking to prevent from sticking.
Breakfast casseroles are always a treat and easy peasy when you make it the night before. This casserole has a wonderful cream cheese surprise in many bites. Why have I never thought of that?
Serve this dish with a wonderful fruit bowl, a cup of hot coffee (or tea), and great conversation.
BIG COUNTRY BREAKFAST BREAD PUDDING
1 loaf Brioche bread, cubed (I used French Bread)
1 cup heavy cream (I used half & half)
1 /2 cup milk
4 oz. can chopped green chiles
2 c. + 1 c. shredded sharp white cheddar (or any shredded cheese of your liking)
4 oz. cream cheese, cubed
10 oz. browned breakfast sausage (optional)
5 strips of applewood smoked bacon, cooked until crisp, chopped (optional)
1/2 teaspoon salt & 1/2 teaspoon pepper (or 1 tsp. McCormick’s Montreal Steak Seasoning)
- Spray a 9×13″ extra deep baking dish and place 1/2 to 2/3 of the bread cubes in the dish.
- Crack eggs into a large mixing bowl, add cream, milk, salt and pepper. Whisk until smooth. Reserve 1 to 1.5 cups of mixture and pour remaining over the bread cubes.
- Spread green chiles on top of bread. Sprinkle with 2 cups of shredded cheese. Lightly press the bread down to aid in absorption of the egg mixture. Top with cream cheese, sausage and bacon, if desired.
- Top with remaining bread and pour reserved egg mixture over the bread. Sprinkle with remaining cheese. Sprinkle with a bit more salt and pepper, if desired.
- The next morning, preheat oven to 375 degrees.
- Bake on middle rack for 45-55 minutes or until the center is firm. Cover the bread pudding with foil about halfway through the cooking time and remove for the last 5 minutes or so.
- Serves 12.
Recipe adapted from foodforayear.com
Who doesn’t like chocolate cake? I wanted to make a chocolate cake for a gathering of friends, two of which are Vegan. We all love to share salads, fruits, pastas, but dessert is always a bit tricky.
This cake was moist, delicious and almost healthy! I would make it again and again whether my guests were Vegan or not. Even one of my Grand Dogs thought it was worthy of his attention!
Chocolate Cake…Vegan &Delicious
3/4 cup plain flour/GF flour
1/3 cup cocoa powder
2 tsp baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 cup unsweetened applesauce
1/3 cup unrefined cane sugar/brown sugar
1 tsp. vanilla
This makes a small amount of frosting as the cake doesn’t need much, but for a full batch
1 1/2 tbsp. lite Nuttelex or other dairy free butter/margarine alternative
1 1/2 tbsp. unsweetened cocoa powder
1/2 cup sifted icing sugar
1/2 tsp. vanilla
- Preheat oven to 180°C/355°F.
- Grease and line a small cake tin (or cupcake tins)
- In a large mixing bowl combine flour, cocoa, baking powder, baking soda and salt.
- In a separate medium mixing bowl combine applesauce, sugar and vanilla and pour into dry ingredients.
- Mix until just combined and pour into cake tin.
- Bake for 20-35 minutes or until cooked through and a skewer inserted removes clean. If making cupcakes, cook for ~10-15 minutes or until cooked through.
- For the frosting, cream the butter and sugar until light and fluffy in a mixer, adding in the cocoa and vanilla and mixing until combined. If needed, add a couple of drops of milk/non dairy milk until your desired consistency is reached
Recipe from Southerininlaw.com
What says the holidays better than a delicious Prime Rib or Cross Rib Roast with Horseradish sauce. The original recipe for closed door cooking of the Prime Rib came from Colorado Cache Cookbook, still my all-time favorite cookbook. We have served this recipe many times, always a big hit.
This time, however, the balsamic vinegar and rub were new and I loved the results.
ROAST BEEF PERFECTION
1 Prime Rib or Cross Rib Roast, any size
3 tablespoons Balsamic vinegar
3 tablespoons fresh minced garlic
2 tablespoons fresh thyme leaves, removed from stems and chopped
2 tablespoons fresh rosemary leaves, removed from stems and chopped
1 tablespoon coarse sea or kosher salt
Freshly-ground black pepper
1 tablespoon olive oil
- Preheat oven to 375 degrees. Place Prime Rib in roasting pan and brush with Balsamic vinegar. Make a paste of the garlic, thyme, rosemary, salt, pepper and olive oil. Rub paste mixture over the roast.
- Place roast in oven and cook for 1 hour. Turn the oven off and KEEP THE OVEN door closed.
- 45 minutes before serving, turn the oven to 300 degrees. Remove from oven and rest for 5-10 minutes. The roast will be juicy medium-rare and perfect every time. If you like your Prime Rib cooked to medium, just add 15-20 minutes to the initial cooking time.
1 cup sour cream
1 tablespoon grated onion
1 1/2 tablespoon Dijon mustard
3 teaspoons prepared horseradish
- Stir together and refrigerate until serving time.
Recipe inspired by Colorado Cache Cookbook and What’s Cooking America
During the holidays there are so many parties and potlucks and it’s fun to make something that people remember. Charlene, an AT&T co-worker, shared this recipe several years ago after she brought this to one of our office potlucks.
The first time I made it, I had the snowman standing upright. Big mistake, no one wanted to dip into it and have Mr. Snowman tumble. Give Mr. Snowman a rest on a platter and surround him with crackers. He’ll be a big hit!
SNOWMAN CHEESE DIP
1 tub whipped cream cheese
2-8 ounce bars cream cheese
4 ounces dried beef, chopped
1 teaspoon garlic powder
1 teaspoon horseradish
1 tablespoon dried parsley
bunch of green onions
- Mix cream cheese bars and chopped dried beef. Add chopped green onions (white part only). Blend in garlic, horseradish and parsley.
- Form into 3 balls (small, medium and large) using waxed paper. Stack into snowman shape using a toothpick to attach. (NOTE: I lay the snowman down on the platter)
- Spread whipped cream cheese over snowman using wet knife. Garish and serve with crackers, carrots, pretzels.
- rosemary branches or broken pretzel twists for arms
- black olives cut into pieces for mouth & buttons
- tiny baby carrot for nose
- dried cranberries for halo
- piece of red pepper for heart
- green onion tops for scarf
My Grandson, Evan, loves Mac & Cheese. I’m not fond of the boxed variety and I didn’t want to make a huge batch since I typically don’t typically eat gluten.
I tried this recipe and was pleased with the results. He ate every bite! My taste test confirms it was delicious. It’s easy, cheaper than boxed, and so much better!
Microwave Mac ‘N Cheese
1/2 cup macaroni
1/2 cup milk
1/2 finely grated cheddar cheese
- Combine macaroni and milk in an oversized, microwavable container (I used a pryex 2 cup measuring cup). Microwave for 1 minute on high. Stir the ingredients and cooked another minute and stir again. Continue this process until noodles are cooked through.
- Remove from the microwave and stir in cheese until melted.
Potato Bacon Chowder is officially a family favorite, shared with me by my sister Carolyn. It’s a quick fix for a weeknight meal and GREAT as leftovers. Need I say more?
POTATO BACON CHOWDER
8 slices bacon (cut in 1 inch pieces)
1/2 cup onion, chopped
2 cups cubed potatoes
1 cup water
1 can cream of chicken soup
1/2 cup sour cream
1 3/4 cups milk
1/2 teaspoon salt
dash of pepper
2 tablespoons parsley (chopped)
- Fry bacon until crisp in a 3 quart saucepan; add onion and sauté 2 to 3 minutes. Pour off fat.
- Add potatoes and water. Bring to boil; cover and simmer 10 to 15 minutes or until potatoes are tender.
- Stir in soup and sour cream; gradually add milk.
- Add salt, pepper and parsley.
- Heat to serving temperature. Do not boil.