Chewies

This is a recipe I grew up making.  In fact, I made it so often I have it completely memorized.  I would come home from school and quick throw the ingredients for these granola bars together, 20 minutes later I had a delicious, healthy, and filling snack.

A few weeks after we got married, I decided to make a batch of these.  I put it in our brand new microwave and went about my business in another room.  About 10 minutes later, I smelled something burning.  I checked the oven--dinner was fine, so I just assumed something was burning on the bottom of the oven.  A few minutes later I remembered my Chewies and discovered the source of that awful smell.  I hadn't thought about the fact that my new microwave is much more powerful than my parent's 25 year old one; therefore, I ended up with a batch of severely burned Chewies.  To this day, I still can sometimes smell the burned smell when I open my microwave, I probably did some permanent damage!!!  (Oops!)

This time however, I took into account my high-powered microwave and these turned out just how they should, nice and chewy.  I love how versatile these bars are.  I usually make them with chocolate chips, but I decided to mix it up and do raisins this time;  they are also delicious with mixed dried fruit.  You could also mix in some wheat germ or other healthy items to bump up the nutritional content.  I also use this recipe to make my granola.  Rather than baking the bars in the microwave, I put the mixture on a cookie sheet and bake it until crispy; double duty recipe--can't get much better!

You will need:
1/2 cup margarine (1 stick)
1/3 cup brown sugar
3 Tablespoons molasses (can also use light corn syrup)
3 cups old fashioned oatmeal (not quick cooking)
1 teaspoon baking powder
1 cup chocolate chips (or raisins or dried fruit etc)

1.  Place margarine and brown sugar in a microwave safe bowl.  Microwave for about 35 seconds, until margarine is melted.  Stir until sugar dissolves.

2.  Mix molasses into sugar mixture to form a syrup.

3.  Stir in oatmeal and baking powder until oats are completely covered by the syrup.

4.  Stir in chocolate chips.

5.  Press into a 9x13 microwave safe pan.  Microwave on high for 5 minutes.  Let bars cool for at least 15 minutes before cutting into them.

If you want to make granola instead, for step 5 spread mixture on a large baking sheet.  Place in 300 degree oven for 20 minutes, stirring after 10.  If it's not crispy enough, you can leave it in the oven longer.  Store in an airtight container.

Steak Rub and Marinade

Steak Rub and Marinade


Sorry, no pictures for this post!  You'll just have to take my word for how incredible this rub and marinade are.  Mike said that it was the best steak he's ever had, and he didn't even need to use A1 (this is from someone who won't eat steak without A1!)  It was fantastic!


Steak Rub


You will need:
4 Tablespoons sea salt
1 Tablespoon coarse ground black pepper
1 Tablespoon dried onion
2 teaspoons garlic powder
1-1/2 teaspoons dried thyme
1-1/2 teaspoons dried rosemary


Combine ingredients and rub into your steak (can also be used on chicken) before cooking.  Or, use the rub in the marinade.  Store extra rub in an airtight container.

Steak Marinade

You will need:
1/2 cup olive oil
1/4 cup brown sugar
2 teaspoons minced garlic
3 Tablespoons vinegar
4 teaspoons steak rub (recipe above)
1 teaspoon Dijon mustard
1/2 cup Teriyaki sauce

1.  Combine ingredients in a large Ziploc bag, close the bag and gently squeeze to mix the ingredients.

2.  Add 4 medium steaks to the bag and seal. Place in the refrigerator for at least 2 hours or (better yet) overnight to marinate.

3.  Remove steaks from marinade and cook as you usually would.

Red Velvet Ice-Cream

Red Velvet Ice-Cream

Red velvet cake.  Yum.  Ice-cream.  Yum.  Red velvet ice-cream.  Double yum!!!  No more explanation needed :)

You will need:
2 cups heavy cream
1 cup whole milk
1 layer red velvet cake (or half of a double layer cake, or half of a 9x13 cake)

Frosting:
4 ounces cream cheese
2 cups powdered sugar
1 Tablespoon milk
1 teaspoon vanilla

1.  In a medium saucepan, combine 1 cup heavy cream and milk. 

2.  Cut cake into smaller chunks and add to cream mixture.

3.  Heat cream and cake mixture over medium heat, stirring constantly, until the cake dissolves.

4.  Remove from heat and let the cream cool to room temperature.  Stir in remaining cream.

5.  Refrigerate at least 12 hours.

6.  Churn ice-cream in your ice-cream maker according to the manufacturer's instructions. Mine took about 30 minutes.

7.  In a small bowl mix together frosting ingredients.  Carefully stir into ice-cream.

8.  Place ice-cream in a freezer-safe container and freeze at least 2 hours before serving. 

Adapted from Culinary Concoctions by Peabody

Pretzels

Pretzels

You can't make pretzel dough without actually making pretzels!  Pardon my funny shapes, I think I need to practice a bit!  I'd love to see how yours turn out.  These pretzels were fantastic!  So soft and tender on the inside, and full of flavor on the outside!

You will need:
Pretzel dough:
1 teaspoon yeast
1-1/2 cups warm water (100-110 degrees)
4-1/2 cups flour
1-3/4 teaspoons salt
1-1/2 Tablespoons brown sugar
2 Tablespoons olive oil (can substitute vegetable oil or melted margarine/butter)

Dipping solution:
1 cup warm water
4 teaspoons baking soda
1 egg white

Your choice of toppings:
Cinnamon sugar
Garlic powder/salt
Salt
Parmesan Cheese and Garlic Powder
Mozzarella cheese
Your choice--be creative!

1.  In a small bowl, combine yeast and water, stirring until yeast dissolves.  Let it sit for 5 minutes.

2.  In your mixer bowl, combine flour, salt and brown sugar.

3.  Pour in yeast mixture and add oil.  Mix on low speed for 1 minute.

4.  Switch to dough hook and mix on  low speed for 2 minutes.  Let dough rest for 5 minutes.

5.  Continue mixing dough on medium-low speed for 3 minutes until a slightly tack ball of dough forms.

6.  Form dough into ball and place in a lightly oiled bowl.  Cover tightly with plastic wrap and refrigerate overnight or for up to 4 days.

7.  Remove dough from fridge about 2 hours before you want to use it, and allow it to come to room temperature.

8.  Divide dough into 12 equal parts.  Roll each piece into a long rope, try for about 15 inches.  (Note: my ropes were only about 10 inches long, resulting in a smaller pretzel).

9.  Shape into a pretzel.

10.  Dip into dipping solution and place on a parchment lined baking sheet.  Top each pretzel with your choice of topping.

11.  Bake at 350 for 18-20 minutes, until golden brown.

This is the final installment of my 3 things to do with pretzel dough.  See the others here:
Mozzarella Pretzel Bites
Pretzel Dogs

Pretzel Dogs

Pretzel Dogs

Next up, Pretzel Dogs!  This are a fun meal for any age, they remind me of shopping malls because of places like Auntie Anne's Pretzels.  Mike and I really enjoyed these, and I think you will too!

You will need:
1 batch of pretzel dough (recipe below)
12 hotdogs
Salt

1.  Divide dough into 12 equal parts.

2.  Roll each piece of dough into a long rope, about 10 inches.

3.  Wrap dough around hot dog and secure ends with a toothpick to keep the dough in place.

4.  Sprinkle the tops of the dough with salt.

5.  Bake at 350 for 22 minutes, until golden brown.  Serve with ketchup.

Pretzel Dough

You will need:
1 teaspoon yeast
1-1/2 cups warm water (100-110 degrees)
4-1/2 cups flour
1-3/4 teaspoons salt
1-1/2 Tablespoons brown sugar
2 Tablespoons olive oil (can substitute vegetable oil or melted margarine/butter)

1.  In a small bowl, combine yeast and water, stirring until yeast dissolves.  Let it sit for 5 minutes.

2.  In your mixer bowl, combine flour, salt and brown sugar.

3.  Pour in yeast mixture and add oil.  Mix on low speed for 1 minute.

4.  Switch to dough hook and mix on  low speed for 2 minutes.  Let dough rest for 5 minutes.

5.  Continue mixing dough on medium-low speed for 3 minutes until a slightly tack ball of dough forms.

6.  Form dough into ball and place in a lightly oiled bowl.  Cover tightly with plastic wrap and refrigerate overnight or for up to 4 days.

This was the second installment of things to make with pretzel dough.  See the others here:
Pretzels
Mozzarella Pretzel Bites

****UPDATED PICTURES HERE****

Pretzel Dough~3 ways (Mozzarella Pretzel Bites)

Pretzel Dough~ 3 Ways

How much easier can it get?  Make one dough, and create 3 different things from it.  Mike and I recently had some store bought mozzarella pretzel bites (I don't remember the brand), and I wanted to replicate them.  I also had seen a picture of pretzel dogs and they sounded good too.  And of course, you can't make pretzel dough without making pretzels!   Over the next few posts, I'll share the recipes and instructions for each.  First up:  Mozzarella Pretzel Bites.

Mozzarella Pretzel Bites

You will need:
1 batch of pretzel dough (recipe below)
1 bowl of dipping solution (recipe below)
9 pieces of Mozzarella string cheese
1/4 cup shredded Mozzarella cheese

1.  Cut each piece of string cheese into 4 equal pieces.

2.  Divide pretzel dough into small balls (mine were just a little smaller than a golf ball).

3.  Flatten each dough ball in the palm of your hand and place the piece of string cheese in the middle.  Wrap dough around cheese and roll into a ball.

4.  Prepare dipping solution by mixing together ingredients until baking soda dissolves.  Dip each dough ball into the dipping solution and place on a baking sheet lined with parchment paper.

5.  Sprinkle Mozzarella cheese over each dough ball.

6.  Bake at 400 for 18 minutes, rotating pan halfway through baking.

Pretzel Dough

You will need:
1 teaspoon yeast
1-1/2 cups warm water (100-110 degrees)
4-1/2 cups flour
1-3/4 teaspoons salt
1-1/2 Tablespoons brown sugar
2 Tablespoons olive oil (can substitute vegetable oil or melted margarine/butter)
Dipping solution:
1 cup warm water
4 teaspoons baking soda
1 egg white

1.  In a small bowl, combine yeast and water, stirring until yeast dissolves.  Let it sit for 5 minutes.

2.  In your mixer bowl, combine flour, salt and brown sugar.

3.  Pour in yeast mixture and add oil.  Mix on low speed for 1 minute.

4.  Switch to dough hook and mix on  low speed for 2 minutes.  Let dough rest for 5 minutes.

5.  Continue mixing dough on medium-low speed for 3 minutes until a slightly tack ball of dough forms.

6.  Form dough into ball and place in a lightly oiled bowl.  Cover tightly with plastic wrap and refrigerate overnight or for up to 4 days.

This was the first of three ways to use pretzel dough.  See the other two here:
Pretzel Dogs
Pretzels

Peach Pie

Peach Pie

Mike took me out for dinner for Valentine's Day.  I decided that I would make him a nice dinner the next night.  We had steaks and baked potatoes and then his requested peach pie.  It's my take on a pie his Grandma makes.  I really don't know how she makes it and I didn't have a recipe, so I just went by memory and looks.  We both thought it turned out great, and we'll definitely be making it again!

You will need:

1 pie crust (recipe below)
1 box peach jello
3/4 cup boiling water 
4 peaches (I recommend using canned so you have the juice, but you can use fresh instead)
1 cup Peach juice, cold (put the can of peaches in the fridge for an hour before preparing recipe)
2 ounces cream cheese, softened
1 teaspoon vanilla
1/2 cup powdered sugar
8 oz Cool Whip (1 tub)

1.  Drain peach juice, reserving 1 cup.  Dice peaches into small pieces. 

2.  In a mixing bowl, combine peach jello and 3/4 cup boiling water.  Stir until gelatin is dissolved.  Add in cold peach juice.

3.  Place peaches in the bottom of a baked pie crust (use recipe below or store-bought). 

4.  Pour jello mixture over peaches.  Depending on the size of your pie tin, you may or may not need all of the jello to fill the pie.

5.  Refrigerate at least 4 hours, or until set.

6.  Meanwhile, whip together cream cheese, vanilla, and powdered sugar until well combined.  Carefully stir in Cool Whip being careful to keep the fluffiness of the Cool Whip.

7.  When pie is set, top pie with Cool Whip topping.  Refrigerate until you're ready to serve.

Pie Crust:
1-1/4 cups flour
1/2 teaspoon salt
1/3 cup shortening
4 to 5 Tablespoons cold water

1.  Combine flour and salt.  Cut in shortening until crumbly.  Gradually add water and stir until a ball forms.

2.  Cover and refrigerate 30 minutes, until it's easy to handle.

3.  Roll dough on lightly floured surface to fit your 9 or 10 inch pie plate.  Transfer pie to plate and trim pastry.  Flute edge as desired.  Bake at 350 for 30 minutes, until lightly browned.

Cheesy Potato Soup

My co-worker recently introduced me to Bob Evan's Cheesy Potato Soup.  It is delicious!  Our work recently moved and now we're right behind a Bob Evan's.  It's dangerous I tell ya!  One day, after eating Bob Evan's soup, she commented to me that I should try to replicate it.  Of course, I couldn't pass up that challenge!

The first time I made the soup, I was impressed with the flavor, the texture- not so much.  It was too grainy and mushy for me, but I solved that problem by waiting to add the potatoes until the very end.  Much better that way!  So here is my version of the dangerously addicting Bob Evan's Cheesy Potato soup!  (I did make one change, Bob Evan's doesn't put bacon in the soup, just on top, but I put it in the soup as well.)

Cheesy Potato Soup


Serves 4-6


You will need:
8 ounces bacon
3 pounds of potatoes (about 9 medium potatoes)
1 stick (8 Tablespoons) margarine
1/2 cup flour
4 cups milk
1 cup heavy cream
2 cups chicken stock
1 pound Velveeta cheese, cubed (1/2 a box)
1 Tablespoon garlic powder
1 teaspoon Tabasco sauce

Garnish with:
shredded Cheddar cheese
bacon bits
chives
parsley

1.  Dice bacon and cook in a skillet until crispy.  Drain fat and set aside.

2.  Peel potatoes and dice into 1/2 inch cubes.  Boil for 10 minutes, drain and set aside.

3.  In a large pot, melt butter and add the flour, whisking constantly until the roux is smooth.

4.  Gradually add milk, heavy cream, and chicken stock, whisking constantly.

5.  When the sauce begins to thicken, add the cubed Velveeta.  Stir constantly until cheese is completely melted.

6.  Add the bacon, garlic powder, and Tabasco to the cheese mixture.  Lower heat and simmer, covered for 10 minutes, stirring  frequently.  The first time I made this, I had a burned layer at the bottom of my pan so please, stir frequently to avoid this!!!

7.  Add in potatoes and simmer for another 10 minutes.

8.  Garnish individual bowls of soup with cheddar cheese, bacon, chives, and parsley.

Note:  You can use frozen diced potatoes (hashbrowns) instead of fresh potatoes.  I skip boiling them and just add them to the hot pot of soup and simmer for 10 minutes.

****UPDATED PICTURES HERE****

Marshmallow Peanut Butter Brownies

Marshmallow Peanut Butter Brownies

I volunteered to bring dessert for our couple's group tonight.  I had some homemade marshmallows in the house and I wanted something rich and chocolaty.  I combined the two ideas and came up with these brownies.  They were a huge hit and I'll definitely be making these again!

You will need: 

For the brownie:
1 box brownie mix
1/4 cup oil
1/4 cup water
2 eggs

For the peanut butter layer:
3/4 cup sugar
1/2 cup peanut butter
1/4 cup flour
2 eggs

Top with:
1 cup mini marshmallows (I used homemade marshmallows cut into small squares)

1. In a medium mixing bowl, combine brownie mix, oil, water, and eggs. Pour into greased 9x13 pan.

2. In a small mixing bowl, combine sugar, peanut butter, flour, and eggs. Mix until fluffy.

3. Drop peanut butter mixture by the spoonful over brownie batter. Swirl peanut butter mixture through brownie batter with a knife.

4. Bake at 350 for 40 minutes, until brownie is done.

5. Cool for 10 minutes, then cover with marshmallows. Place under broiler for 1 minute, then rotate and keep under broiler until marshmallows get toasted. Cool before serving.

If you wet a knife with water before cutting, it will keep the marshmallow from sticking.

Mozzarella Rolls

Mozzarella Rolls

I made these rolls to go with cheesy potato soup.  I made some just with mozzarella and I made the rest with diced green olives for Mike.  He says that they are the best rolls he has ever had and was so happy when I told him they were easy enough to make quite often.  I'd agree, these rolls are delicious!

You will need:

1 Tablespoon sugar
2-1/4 teaspoons dry yeast
3/4 cup warm water (100-110 degrees)
4 cups bread flour
3/4 cup milk
1 Tablespoon oregano
1 teaspoon salt
1 teaspoon olive oil
3 Tablespoons olives, chopped (optional)
1 Tablespoon water
1 cup mozzarella cheese

1.  In a large bowl, dissolve sugar and yeast in water.  Let it stand for 5 minutes, until yeast becomes bubbly.

2.  Add flour, milk, oregano, salt and olive oil.  Mix until smooth.

3.  Knead dough for 10 minutes (by hand, probably 5 minutes if you're using your stand mixer).

4.  Place dough in bowl coated with cooking spray.  Cover and let rise in a warm spot about 45 minutes, until doubled in size.

5.  Punch dough down.  Cover and let it rest for 5 minutes.

6.  Arrange olives and 1/2 cup mozzarella cheese over dough.  Knead lightly, just until olives and cheese are incorporated into dough. 

7.  Cover and let the dough rest for 10 minutes. 

8.  Punch dough down.  Divide into 16 equal portions.  Roll each portion into a ball and place on a greased baking sheet.

9.  Cover and let rise for 30 minutes.

10.  Bake at 375 for 18 minutes, until golden brown.  Remove from oven and immediately sprinkle with remaining cheese.

****UPDATED PICTURES HERE****