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****

Did you notice?

All my posts are now printable!!!

This means it's a lot easier for you to print recipes from my blog, rather than copy and pasting recipes into another document, or using your laptop in the kitchen, you can now click the "Print Friendly" button at the bottom of each post and select which parts of the post you want to print!

Caramel Filled Molten Chocolate Cakes

Caramel Filled Molten Chocolate Cakes

I love Molten Chocolate Cakes.  The way you dig in and get a gooey chocolate center, so delicious!  I also love salted caramels.  I was going to make these Molten cakes for our Bible study one night and thought I would mix it up and put a caramel in the middle.  Am I ever glad I did, these are so good!  They're easy to make too~ try them tonight!  (I did complicate my recipe a bit by making my own salted caramels, but you could simplify it by using store-bought caramels)

You will need:
4 oz semi-sweet chocolate, chopped
3 Tablespoons margarine
2 eggs
1/4 cup sugar (I used vanilla sugar)
1 teaspoon vanilla
1/4 teaspoon salt
1 Tablespoon flour
6 caramels (I used my recipe!)

1.  Melt chopped chocolate and butter in a small bowl.  Set aside to cool.

2.  In a mixing bowl, combine eggs, sugar, vanilla, and salt.  Beat with a mixer until it becomes fluffy and triples in volume.  It took me about 5 minutes.

3.  Carefully stir in flour.

4.  Fold in chocolate mixture just until combined.

5.  Divide batter evenly between 6 greased ramekins.

6.  Place a caramel in the center of each ramekin and make sure it's covered with chocolate.

7.  Bake at 400 for 9-11 minutes.  I found that 11 minutes was a little too long as the cakes got baked almost completely through and there wasn't much "molten" part.  You'll want to serve these immediately so the caramel doesn't harden. 

Chocolate Brioche Monkey Bread

Chocolate Brioche Monkey Bread

When I saw this on Peabody's blog, I knew I had to make it.  I did, and it was every bit as fabulous as I thought it would be.  Give it a try~it's a bit of work, but certainly worth it!

2 cups brown sugar
¼ cup unsalted butter, melted
Chocolate brioche (recipe follows)

1.  Lightly grease a Bundt pan with vegetable oil. Set aside.
2.  Place brown sugar in a small bowl. 
3.  Place melted butter in a nearby bowl.
4.  Turn dough out onto a very lightly floured surface and gently deflate it. 
5.  Pull off 1" pieces of dough and roll it into a ball in the palms of your hands. 
6.  Dunk each ball in butter, and then transfer it to the brown sugar to be thoroughly coated. 
7.  Place all coated dough balls into prepared Bundt pan.
8.  When all the dough balls have been coated and placed in the pan, cover the pan with plastic wrap and let bread rise for an hour, until almost doubled in size.
9.  Bake at 350 for 30-35 minutes. Bread will spring back when lightly pressed.
10.  Let bread cool in pan for 10 minutes, and then turn out onto a serving platter. 
Serve immediately, as the bread is best when eaten warm.


Chocolate Brioche (makes 2lbs of dough)
For the Chocolate Butter:
2 ounces semisweet chocolate, finely chopped
1 stick (4 ounces) unsalted butter, at room temperature
¼ cup unsweetened cocoa powder


1.  Melt the chocolate using a double boiler. Once it is melted,  set it aside and keep at room temperature.
2.  Using a stand mixer fitted with the paddle attachment, beat butter until smooth.
3.  Add cocoa powder and chocolate beat until well incorporated. Set aside.


For the Sponge:
2 ½ tsp. active dry yeast
¼ cup warm water
¾ cup lukewarm coffee
½ cup all-purpose flour
1/3 cup sugar


1.  Combine yeast and water in the bowl of a standing mixer fitted with the paddle attachment and whisk until the yeast is dissolved. Let it stand for 5 minutes.
2.  Add remaining ingredients, forming a thin batter. 
3.  Cover with plastic wrap and let rest at room temperature for 30 minutes until bubbles form.


For the Dough:
3 cups all-purpose flour
1 ¾ tsp. salt
4 egg yolks, lightly beaten
4 ounces semisweet chocolate chips


1. Sift the flour and salt into the sponge.
2. Add egg yolks, and mix with paddle attachment on low speed for 2 minutes, until yolks are absorbed.
3.  Increase to medium speed; knead for 5 minutes or until smooth and satiny.
4.  On medium low speed, add chocolate butter one tbsp. at a time.
5.  Switch to dough hook; knead until very well developed, smooth and shiny. 
6.  Add chocolate chips, mix on low until incorporated.
7.  Cover with plastic wrap and let rise for 2 hours until double. Punch down and rise again until double, about 45 to 60 minutes (or refrigerator for 4hours or overnight).


Brioche recipe adapted from The Secrets of Baking by Sherry Yard

Source: Culinary Concoctions by Peabody

Southwest Chicken Salad

Southwest Chicken Salad


I love McDonald's Southwest Chicken Salad.  One of my co-workers offered to grab lunch for me the other day, she was headed to McD's and I knew what I wanted!  Plus it's only 420 calories, including the dressing!  One night I asked Mike if he would mind a huge salad for dinner, he was okay with it, and I was thrilled to be able to create my own version of my favorite salad.  Neither of us care for beans, so we omitted those, but otherwise I think this is almost exactly like McD's...I know I loved it!

(You'll notice that I didn't put amounts for the salad ingredients, you can use what you need for your family)

You will need:
Salad:

Chicken tenders (I used 1.5 per person)

Honey

Dijon Mustard
Lettuce (I used bagged, but you can use a fresh head too!)
Carrots
Corn
Shredded Cheddar Cheese
Crushed Doritos

Dressing: (This makes about 1 cup of dressing, enough for at least 4 bowls of salad)
1/2 cup fat free ranch dressing
1/4 cup fat free sour cream
1 teaspoon vinegar
1 teaspoon lemon juice
2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon onion powder

1.  Cook chicken tenders in a frying pan.  About halfway through cooking, spread a mixture of honey and mustard on each side.  Remove from heat.  Dice when cooled.

2.  In the same pan, cook corn until it is somewhat blackened.

3.  Prepare carrots by cutting them into "curls" with a vegetable peeler.

4.  Layer lettuce, carrots, corn, chicken and cheese.  Top with crushed Doritos.

5.  Pour dressing over salad.

Mini Pizzas

Mini Pizzas (2/5/11)

I had spent the entire day in the kitchen preparing food for the Superbowl party and I really didn't feel like making dinner.  I asked Mike what he wanted and he said he didn't really care.  I stood in front of the fridge, door open, just staring and waiting for inspiration to strike, and it did!

You will need:
1 package buttermilk biscuits
1 cup pizza sauce
10 pieces pepperoni
1 cup mozzarella cheese
Bacon bits

1.  Flatten each biscuit slightly and place in the bottom of a greased muffin tin.

2.  Spoon pizza sauce over each biscuit.

3.  Top with bacon bits, cheese, and pepperoni (as well as any other toppings you like on your pizza!)

4.  Bake at 350 for 20-25 minutes.  Yum!