My New Favorite Recipe

Don't need to to say much for this except I wanted to try a different bread recipe and this one stood out. It was simple, with fewer ingredients and I even used all purpose flour instead of bread flour. It turned out beautifully! It was almost like a dessert, it tasted so good. The only issue we have is, once again, with home made bread around, people want to eat it all the time. It was originally something I started to save money and reduce the preservatives in our diet. I'm not sure it hasn't backfired, though, because the store bought bread lasted almost a week per loaf. This bread is lucky to survive the day! Here's the recipe, which I found on All Recipes.com.

Amish White Bread

Ingredients

• 2 cups warm water (110 degrees F/45 degrees C)
• 2/3 cup white sugar
• 1 1/2 tablespoons active dry yeast
• 1 1/2 teaspoons salt
• 1/4 cup vegetable oil
• 6 cups bread flour

Directions

1. In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
2. Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
3. Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
4. Bake at 350 degrees F (175 degrees C) for 30 minutes.

A New Twist On An Old Favorite

My husband was in the mood for chili, but I didn't have any ground beef or corn chips (in our house, chili really means Frito Pie). So, I decided to try my hand at white chicken chili. I had been wanting to try this for awhile anyway. I have an over-abundance of chicken on hand, because we buy it 20-lb at a time. I started with some olive oil and butter in my dutch oven, over med-high heat. I rough cut the chicken down to bite size pieces, but I refuse to cube it, since cubed chicken has always kind of grossed me out. It seemed unnatural and makes me think of processed meat. Anyway, I tossed the chicken in some oregano, garlic powder, cumin, ground red pepper, salt and black pepper. Then I browned it in the oil and butter, just cooking it for about 5 minutes or so, then flipping it to cook on other side, until just cooked and golden brown. I then removed the chicken from the pan, using a slotted spoon, and kept it in a covered bowl so it didn't cool off too much. I threw in chopped purple onion, chopped cilantro and the rest of my seasoning mix, which consists of the same seasoning I used on the chicken. Once the onions and garlic had softened, I whisked in about 4 tbsp of flour to create a roux (this is a thick base for soup, sauce or gravy).  I added in chicken broth, brought it to a boil then reduced to simmer for about 30 minutes, covered. Now, as you know if you've read my blog before, I don't like boring, one-color meals. So, even though the name of this dish is white chicken chili, I have to spice it up and make it pretty. After my chili had reduced and thickened up, I threw in a can of black beans and a can of corn, along with the cooked chicken and more chopped cilantro. This made it much more interesting. After it cooked a bit longer, to make sure everything was warmed through, it was ready to serve. I fill bowls with blue corn chips, topped with chili and finished with shredded Colby jack cheese. Voila! New twist on an old favorite. Here's the actual recipe.

White Chicken Chili

3lb Chicken Breast, cut to bite size pieces
3 tbsp Olive Oil
2 tbsp Butter
1/2 Medium Red Onion, chopped
4 tbsp Flour
4 c. Chicken Broth
1 can Corn
1 can Black Beans
2 Handfuls Fresh Cilantro (roughly 2 tsp once chopped)

Seasoning Mix:
1 tsp Garlic Salt
2 tsp Garlic Powder
2 tsp Ground Cumin
1 tsp Dried Oregano Leaves
1/2 tsp Ground Red

In a dutch oven or 4 qt pot, heat oil and butter over med-high heat. Toss the chicken in 1 tbsp of the seasoning mix. Add to the pot and brown, cooking for about 10 minutes, turning half way through. Once chicken is cooked through, remove from the pot using slotted spoon. Place chicken in a bowl and cover to keep warm. To the pot, add chopped onion, half the cilantro and the remainder of your seasoning mix. Cook until your onions soften, then whisk in the flour, sprinkling it in a little at a time to avoid lumps. Let it bubble a bit longer, whisking the whole time, then add in your chicken broth. Bring to a boil, then reduce to a simmer and cover, for about 30 minutes. Add in your chicken, corn, beans and cilantro and cook for another 15 minutes, stirring occasionally, to warm through.

Serve with chips and cheese.
Makes apprx 6 servings.  

Standing In The Pantry Doorway & Feeling Adventurous

So, I was looking in my pantry on Sunday morning, considering breakfast options. I like to make something fun on Sundays, since I usually have enough time and we have breakfast late, so we won't be ravenous after church. This particular Sunday, I was feeling very rough, suffering with a sinus infection, so while I wanted to try something fun, I didn't have a lot of energy to devote to a big production. Then, something caught my eye: a box of instant chocolate pudding. The wheels started turning and I thought, I wonder what would happen if I put that in my pancakes. I said a little prayer and got to work. I had a basic pancake recipe, but was low on milk. So I had to use water, and I just added it gradually until I got the right consistency. I also threw in some instant oatmeal, so it would still be breakfast and not just dessert.
I tasted the batter and dove in. I made four silver dollar pancakes to start. I tried one and let the kids try one. We decided it needed something else. I threw in some extra sugar and a tablespoon of cocoa powder, because the chocolate seemed a little dull once cooked on the griddle. That was the key. The chocolate pudding itself tastes rich and chocolaty, but part of that is texture. Once cooked into my pancake batter, it was almost too mild. The next round of pancakes was perfect! They are more dense than traditional pancakes, but yummy and moist. We didn't need any syrup, just a pat of butter. The neat thing about the instant oatmeal is that it doesn't effect the texture much. The kids didn't even know I'd put it in until I told them. Here's the final recipe, but feel free to take it and make it your own. I think next time I'll try butterscotch pudding and add the little butterscotch chips!

Chocolate Pudding & Oatmeal Pancakes

2 C. A.P. Flour
2 1/2 Tsp Baking Powder
5 Tbsp Sugar
1 Tbsp Cocoa Powder
1/2 Tsp Salt
2 Eggs
1 Tsp Vanilla Extract
1 Box Instant Chocolate Pudding
1 C. Quick Cook Oatmeal
2 1/2 C. Water (Started with 1 1/2 and added more until I reached the desired consistency)

Mix all dry ingredients first. Whisk wet ingredients in separate bowl, then slowly incorporate into dry mixture. Heat griddle over medium-high and make some cakes!

Ode To The Potato...How I Love Thee In Any Form

I realize there may appear to be a theme lately. Whether it's my Irish roots or just more cravings, I love potatoes. I could eat them with every meal. I remember that last time I was pregnant, I made a hash brown casserole, one of my favorite holiday potluck dishes. My picky family didn't really care to eat this more than once, so over the course of four days, I took care of most of it myself. The next week, I made a large pot of the potato soup from yesterday and lived on that for a few days. Now, this may serve as evidence that I just crave starch when I've got a bun in the oven. Either way, can't get enough of it. So, I'm whipping up this cheesy hash brown casserole and I won't even feel bad if I'm the only one eating it! Here's the recipe:

      Cheesy Hash Brown Casserole

• 1 (2 pound) package frozen hash brown potatoes, thawed
• 1/2 cup melted butter
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 (8 ounce) container sour cream
• 1/2 cup chopped onions
• 2 cups shredded Cheddar cheese
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 cups crushed cornflakes cereal
• 1/4 cup melted butter

Preheat oven to 350 degrees. In a large bowl, combine hash browns, 1/2 cup melted butter, cream of chicken soup, sour cream, chopped onion, Cheddar cheese, salt and pepper. Place mixture in a 3 quart casserole dish. Pour the crushed corn flakes over the mixture, covering everything to the edges of the dish. Pour the 1/4 cup melted butter over the corn flakes. Bake covered in preheated oven for 45 minutes, or until corn flakes are golden brown and cheese is bubbling.

The Smell Of My Favorite Comfort Food Filling The House

Growing up, my grandmother and my mom both made this wonderful soup that I've never found anywhere else. Potato soup! Now, before you ask the address of the rock beneath which I must have lived all my life, let me explain. I know they didn't invent the concept. I've had potato soup elsewhere and from a can. I would almost qualify all those other versions as chowders. Anytime I have had opportunity to eat potato soup, not made by my mom, it was very thick and often dressed up with bacon bits or cheese. Not that there's anything wrong with that.
The soup I grew up on was thin and delicious! It was basically boiling boiling potatoes with onion, much like preparing to make mashed potatoes. Then, once they're cooked, you drain the water, add milk and a whole lot of butter, salt and pepper. Bring just to boil, then its done! We always crumbled saltine crackers into the bowl with the soup and it made this starchy mush that was "to die for!" It probably sounds strange to someone who's never had it this way. I wouldn't have it any other way.
I do like to tweak things and dress them up a bit, though. I'm also almost morally opposed to serving a meal that's all one color. The answer to this is, of course, garnish. So, today, I'm while I'm typing this, I'm smelling the wonderful potato/onion combo on the stove top. However, we don't keep saltines in the pantry, so I've decided to make croutons from my home made bread. I just melted some butter, cubed a big chunk of bread, tossed in it the butter. Then I put this in the oven on a baking sheet, preheated to 250, and turned the oven off. The croutons will be prefect by the time my soup is ready.
Now, for those of you that never leave for a road trip without a map and never attempt a meal without a recipe, I hear you. Here's an actual recipe:

Potato Soup
3-4 Medium Potatoes, Peeled, Chopped to Bite-size
1/2 Medium Onion, Chopped
Appx. 1 1/2 C. Milk
4 Tbsp Butter
Salt and Pepper to taste (I will remind you that potatoes are the black hole of seasoning and you will need to apply liberally)

In a 3-4 qt pot, boil the chopped potatoes and onion, until potatoes are fork-tender. Drain the water, pour in the milk and the butter. You just need enough milk to cover your veggies. Heat until it just starts to bubble. Turn off the heat and stir in your salt and pepper. You can always substitute the onion with scallions. Its a sharper taste and will break the all white rule so you won't feel so monochromatic.  This makes appx. 4 servings. Enjoy!

I Love To open The Windows & Put On A Sweater!

Autumn in the Ozarks

This is one of my favorite moments of the year. I love when it starts to cool down over night and we can turn off the A/C and let that wonderful breeze blow through the open windows all day and night. I love having to wear sleeves in the morning, but still pulling off flip-flops all day. The crispness in the air signifies, not only the change in season, but the beginning of the most fun, and sometimes hectic time of year. Soon it will fall festivals and pumpkin carvings, jumping in piles of multi-hued leaves, earlier dusk and the smell of cinnamon in the air. It is also the beginning of what I refer to as the "candy season." While I turn into a baking fanatic, trying new cookies and cakes and reviving old favorites, the holidays bring with them a ton of candy. From Halloween to Easter, we almost can't get rid of it all. Just when the glucose levels start to level out, there's another school party or family gathering that inevitably ends with more bags, boxes or tins of candy!!
It's ok, though. We portion it out as much as we can, without disrupting our daily routine too much. Then, of course, after bed time every night, whole handfuls disappear "mysteriously," with help from my husband and I. The funny part is, the kids are on to Daddy, but they think I'm a sugar-Nazi, so they never suspect me of candy-thieving. I'm not under any illusions, though, that just because the baked treats that I can't stop making aren't individually wrapped, doesn't mean they're any more nutritious or less sugary. I just prefer to know that what they're eating was hand-made with love and I know exactly what ingredients are involved.
That being said, I can't wait to try out a recipe for mini pumpkin tarts! My Mom made it years ago and I've always wanted to try it again. The original recipe came from Pampered Chef, but we tweaked it a bit. Here's the recipe, and I'll post pictures as soon as I get a chance.

Spiced Pumpkin Tartlets

1 package (15 ounces) refrigerated pie crusts (2 crusts) (Or You could sub Phyllo Mini Tart Shells & Follow Directions for Prep)
1 can (15 ounces) solid pack pumpkin
2 cups thawed, frozen whipped topping
1 teaspoon Cinnamon

1/8 teaspoon ground nutmeg

1/4 teaspoon allspice
1 package (3.4 ounces) cheesecake instant pudding and pie filling
Powdered sugar (optional)
1/4 cup pecans, chopped
1 small orange (optional)

1. Preheat oven to 400ºF. Allow pie crusts to stand at room temperature 15 minutes. Roll 1 crust into a 12-inch circle. Using a scalloped bread tube, cut out 12 pastry pieces (9 from outer edge and 3 from center of pastry circle); press 1 into each cup of a stoneware muffin pan. Prick bottom of pastry with pastry tool. Bake 14-18 minutes or until golden brown. Let stand 5 minutes. Remove tart shells from pan to cooling rack; cool completely. Repeat with remaining crust to make 24 tart shells.

2. Meanwhile, combine pumpkin, whipped topping and spice blend in a bowl; whisk until smooth. Add pudding mix; whisk until smooth and thickened. Refrigerate until ready to use.

3. Lightly sprinkle tart shells with powdered sugar, if desired. Attach open star tip to a decorator; fill with pumpkin mixture. Pipe into tart shells. Chop pecans; sprinkle over tartlets. Zest orange; sprinkle zest over tartlets, if desired.

Yield: 24 tartlets

Tart shells and filling can be prepared up to 1 day in advance. Store shells in resealable plastic food storage bag at room temperature. Store filling, covered, in the refrigerator; fill tart shells just before serving.

Choosing Your Battles & Having McDonald's On Your Side

We set out this morning around 7:45 to drop kids at school and then on to an OB appointment, followed by an appointment with our investments representative, then a quick stop for one last item on my grocery list. By "we" I mean my youngest, Declyn, and myself. If you would like a recipe, here's a very easy one:

31lb of Two Year Old Boy
2-4 Hours of Intermittent Periods of Confinement (Dr.'s office, exam rooms, car, etc.)
Car Preheated to 90+ degrees
Breakfast Food Optional (According to my two year old, who only ate one bite of breakfast burrito)
Throw in Some Peanut Butter Crackers and a Baggie of Pretzels
Stir

Oh, did I forget to mention that this is a recipe for a melt-down? That's what we have come to call the "I''m tired and hungry and fed up with sitting still and I don't understand why I can't climb or run or play now but I can't explain that because I've reached the point of no return and my good humor expired 30 minutes ago" tantrum. While we have never allowed tantrums, and thankfully, my children aren't often given to these outbursts, periodically the planets all out of alignment or something, and you get a look at the beast hiding inside all of us.
Today, I was singing like a maniac, at the top of my lungs, over the screaming of my fit-to-be-tied little angel. I was doing this because he was acting up in the store and I decided to put off this errand until he had lunch and nap. He did not agree. What I had not anticipated, was that the only thing that would make him more upset than sitting in the cart would be to get back in the car to head home. So I, while singing his favorite song, did the math in my head. I figured how long he's been going, how little real food he'd had all day, and decided that we would need to make an emergency stop at McDonald's. There is something soothing in the fries there. Now, not to be accused of bribing a child to stop screaming, I must explain further. I told him he must stop screaming or he would miss out on those fragrant, salty fries. He was still stubborn and whimpering, but 5 minutes after we pulled back onto the highway for home, he finally apologized and asked for fries. And that beautiful silence that set in. As we got off at our exit, he said, "Thank you, Mama, for the fries." Aaaahhh. The sweetest sound next to silence. We got home and got a nap. He awoke his usual sunny self and I stopped considering sedatives (for me, not him).
I'm thankful we don't have these days often. It's hard sometimes, trying to fit in everything you have to get done, while working around the needs of a young child. However, even if I add up all the days like these, when I start to question whether I should even be allowed to have children, it doesn't compare to the many other days. The real joy is in the attempt, and the payoff is totally worth it!