~ Soft & Buttery Pretzels ~

Enjoy Home-Made Warm, Soft and Buttery Pretzels 

in TEN EASY STEPS.

This Recipe takes a little 'elbow grease', but well worth it!  Allow 1 hour for the dough to rise.  

WHAT YOU WILL NEED:

4 teaspoons active dry yeast
1/2 cup white sugar + 1 teaspoon white sugar
1 1/4 cups warm water
5 cups all-purpose flour
1 1/2 teaspoon salt
1 tablespoon vegetable oil
1/2 cup baking soda
4 cups hot water
1/4 cup sea salt, used to sprinkle on top
2 tablespoons melted butter

LET'S GET STARTED:

1.  Dissolve yeast and only 1 teaspoon sugar in warm water.  Let stand until creamy and foamy (~ 12 min)
2.  In large bowl, mix flour, remaining sugar, and salt.  Making a well in the center, add the oil and yeast mixture.
3.  Mix into a dough.  (If the mixture is dry, you can add one or two tablespoons of water).  Knead the dough until smooth.  (This is the effort part.  It usually takes about 5 - 10 minutes to get that smooth texture).
4.  Place the dough in a large bowl that has been lightly oiled and turn to coat with oil.  Cover bowl with plastic wrap and allow dough to rise in a warm place, for about 1 hour.

WELCOME BACK:

5.  Preheat oven to 450 F.  
6.  Turn risen dough onto a lightly floured surface.  (You can divide the dough in half and work with the first half, while storing the second half in the covered bowl).  Or,
just separate the dough into equal pieces.  Pull off about hand-full sized pieces of dough and roll into balls.  The larger the pretzels, the softer the inside.  Smaller pretzels will have a little crispness to them.  Both equally a delicious way to enjoy.  We prepare both ways!
7.  One at a time, roll balls into ropes (~ 12 inches long).  Again, depending how big you enjoy your pretzel...I say experiment and make both large and small.
8.  Shape dough into pretzels.  

     Here's How:  
          A)  Shape dough into a "U".
          B)  Cross the two ends of the rope over each other.
          C)  Press the tips into the bottom of the "U".  Pinching to make sure they stay.

9.  In a large bowl, dissolve baking soda in hot water.  Once dissolved, dip each pretzel into this mixture and then place on a greased baking sheet.  Immediately sprinkle with sea salt.  (BTW - Unrefined sea salt is best).  It is also OK to wait and sprinkle pretzel with salt, after completing step 10.
10.  Bake in preheated oven for 8 minutes or until browned.  After removing from oven, brush with melted butter.

Star Studded Chocolate Cake

If you are looking for a deliciously moist cake, with a rich chocolate flavor, this is the cake for you.

It originated from allrecipes.com, but I recommend using a touch less sugar and definitely a dark chocolate ganache icing, rather than the chocolate butter-cream.  I also added some fresh raspberries, which compliment the chocolate, adding texture and a pop of tartness through the dense & moist cake.

Is your mouth watering yet?  Let's begin.

You will Need:
2 cups white sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
Fresh raspberries or strawberries (optional)

~ Chocolate Ganache Icing Recipe ~

Step One:
Preheat oven to 350 degrees Fahrenheit (175 degrees C).  Grease and flour one baking sheet or two 9 inch cake pans.    Start water to boil.

Step  Two:
In a medium bowl, mix together the first six dry ingredients (sugar, flour, cocoa, baking soda, baking powder and salt).
In the same bowl, add the eggs, milk, oil and vanilla.  With an electric mixer, mix for 3 minutes, scraping down sides of bowl to get all the dry ingredients.  By hand, stir in the boiling water until completely mixed.  Now you are ready to pour evenly into the prepared baking pans (or pour the entire amount into baking sheet).

Step Three:
In the preheated oven, bake for 30 to 35 minutes for baking pans (or 20 - 25 minutes for baking sheet). Test by inserting a toothpick into center of the cake; it is done if the toothpick comes out clean.  Cool for at least 10 minutes before removing from pans and then make sure cake is completely cooled before icing.

If you decide to use fresh berries (strawberries or raspberries, place in between the two round cakes, on top of ganache icing, then 2nd round cake on top of the ganache icing & raspberries.  Top with a final pour of ganache icing and allow to drizzle off the sides of the cake.  Optional:  Set aside about 1/2 Tablespoon of ganache icing to use as a binding agent for any fondant decorations.

You can store the cake in the refrigerator.  
Tip:  When applying the fondant, use the extra ganache icing (room temperature or warm) to adhere to the cake and/or solidified ganache.  This recipe serves about 12 - 16 generous slices.  When I used the baking sheet, I served about 20+ single layer servings (vanilla or chocolate mint ice cream on the side.  So good).

~ Faux California Reuben Sandwich ~

In our home, we eat what tastes good.  We strive to produce healthy meals, without compromising the taste of a dish.   By keeping dishes simple and fresh, meals are bound to satisfy.

When I take the classics and create dishes or desserts, that fit our taste and goals, I usually end up with what I call:  Faux Foods.  Foods that are similar to the 'classics', but with a style of our own.  We like them, and that is what counts.

Here is one such 'Faux Food':  The Faux California Reuben (or Ruben) Sandwich

Nota Bene:  I do not use any secret sauce or Thousand Island Dressing...you can, but then it wouldn't be our Faux California RS.  Don't get me wrong, we like the sauce, too, but this tastes perfect without the sauce (or without the Swiss cheese).  I think the grilled bread keeps better and the pepper-jack cheese flavor is enhanced, without drowning the cheese in sauce.  Besides, I am not a big Swiss cheese fan.  If it has Swiss cheese, bring on the secret sauce.

The Ingredients:

Dark Rye Bread (or Marble if we can find it)
Butter
Pastrami from the deli
Hot Pepper Jack Cheese (or Mild Cheddar for one child)
Sauerkraut

Step One:

Heat sauerkraut in microwave or stove-top.
Meanwhile, butter one side of rye bread.  Place bread, butter side down on hot griddle (350 - 400).

Step Two:
Layer pastrami, cheese & warm sauerkraut on top of bread.  Place second slice of bread on top, buttered side up.

Step Three:
After a minute or two, carefully flip over sandwich and grill until second side is toasted to deliciousness.  It is best to enjoy this sandwich warm, right off the grill.

This grilled FCRS goes well with a side salad of green butter & red leaf with chopped gala apples & a nice vinaigrette drizzled on top.

~ Tuna Balls ~

This quick & easy recipe was shared by Jennifer over at Catholic Inspired.  I added a few new ingredients to the recipe, to fit our family's taste.  I made both large size servings and smaller ones, to use on a salad or to eat alone.

You will probably find that you have most of the ingredients on hand, in your pantry & refrigerator.  If you are missing an item, you can easily substitute or even omit...as I see it, this recipe is very family friendly in many ways.

INGREDIENTS:
2 (24 oz) cans of Tuna, drained (or 6 5 oz cans) (I use tuna in water)
3/4 cup Sour Cream (or ranch dressing, mayonnaise...)
3 Eggs
1 cup Bread Crumbs (or crushed corn flakes, saltine crackers...)
1 cup grated Parmesan Cheese
ADDITIONAL INGREDIENTS that I added to the original recipe:
2 Green Onions, sliced
1 tablespoon Olive Oil
dash of Kosher Salt
dash of Pepper

Step One:
Preheat oven to 350 degrees.  Mix all ingredients together, making sure the tuna pieces are crushed well. Add salt & pepper to mixture, blend.
Step Two:
Roll the mixture into balls; I found you can vary the sizes to use either in salad or just-pop-them-in-your- mouth-size. It did not effect the cooking time significantly.  Place rolled tuna balls onto well greased cookie sheet.  The original recipe also adds that you can press the mixture into a 13x9 inch greased pan if pressed for time.
Step Three:
Bake at 350 for 20 - 30 minutes.  Tuna balls should be browned and cheese should be bubbling.  The exterior is lightly crisped and the interior is soft.  Serve warm.

Serving Info:
Makes about 50 - 100 balls (depending on the size).  Goes great with ranch dip on the side; over a bed of greens & sprinkled with toasted almond slices, drizzle with a vinaigrette and top with fresh Parmesan cheese...I will bet they taste great with some marinara sauce on some pasta!  These can be refrigerated and served cold, too.

Again, this recipe really leaves room to adjust & substitute ingredients, which I love, because I can make this even if I don't have everything on hand.  But more importantly, my family loves these savory treats.

Joining Lenten Meal Plan Link-Up 2014

Co-Hosted by:

~ Succulent & Savory Pulled Pork ~

I often forget to utilize my slow cooker.  I am sometimes put off when using certain meats because there is usually some searing or pre-cooking prior to placing it into the crock pot...which defeats the purpose. 
I just want to dump everything into the cooker and go.  Well, here is the best, easiest, and tastiest pulled pork recipe, using a slow cooker, that I have ever used.  My children and husband love it! 

I found the recipe through CHOW recipes.  I changed it slightly because I didn't have all the ingredients at the time.

What you will need:
2 medium yellow onion, thinly sliced  (I only use one)
4 garlic Cloves, thinly sliced (I omitted, because I didn't have any on hand)
1 cup low-sodium chicken stock/broth
1 tablespoon dark brown sugar (packed)
1 tablespoon chili powder
1 tablespoon kosher salt, add more if needed
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1 (4 1/2 - 5 pound) boneless or bone-in pork shoulder (aka pork butt), remove any twine of netting.

2 cups barbecue sauce (optional - I don't think you need the BBQ sauce at all)

Step One:  Place the onions and garlic in an even layer in the slow cooker and pour in the chicken broth/stock.

Combine the sugar, chili powder, measured salt, cumin, and cinnamon on a plate (or bowl).

Pat the pork dry with paper towels.  Cover the pork, entirely, with the spice mixture.  Now place the spiced pork on top of the onions.  Cover and cook until the pork is fork tender, about 6 to 8 hours (on high), or 8 to 10 hours (on low).  Depending on your cooker, the time may be significantly less.  It only took about 5 hours to cook my pork (on high for the first 3 hours, then on low for the remaining 2 hours.

Step Two:  Turn off the slow cooker and remove and discard the bone (if your pork has one).  The recipe says to remove the pork to a cutting board and strain the onion mixture from the slow cooker; returning the solids to the slow cooker (setting aside the strained liquids).  But I just keep the pork as is, and use a perforated spoon when serving.  Your choice.

Step Three:   Using 2 large forks, shred the meat into bite-sized pieces, discarding any large pieces of fat.  If you have removed the meat to a cutting board, return the shredding meat to the slow cooker.  You can add BBQ sauce at this point - but I say eat as is, the flavor is AWESOME.  You can spoon any fat from the surface of the strained cooking liquid, and then add 1/4 cup of the liquid at a time to the slow cooker until the pork is just moistened (again, I omitted this step and just left everything in the cooker).  One less thing to wash and the pork is OH SO MOIST.

Finale:  Spoon over steamed rice, wrap in tortillas, create a pulled pork sandwich with a slice of slightly melted cheese on top...or even place on a bed of greens and eat as a main salad.  This is really good pork!

Servings:  This is such a wonderful and EASY meal to throw together in the morning or afternoon and have ready for dinner.  This amount serves our family of five with several variations of meals.  So the meat goes a long way. I have also substituted the pork with beef.  Very good as well.  As I mentioned above, I omitted the garlic and the flavor was delicious, still.

~ Lemon-y Libation ~

Who says that kids get all the fun...?

With an abundant lemon harvest, I have been experimenting with different ways to use up my fresh and delicious lemons. 

I don't always have the 'called-for' ingredients on hand...so I improvise, adapt and overcome!

My latest invention...a Lemon & Pear Martini.  Don't knock it until you've tried it.

Similar to a Lemon Drop Vodka Martini, with one small change...oh ya, add the bubbly sweetness after you shake, NOT before.
Ingredients:
Vodka ~ 1 1/2 oz.
Lemon Juice ~ 3/4 oz.
Ice
Sparkling Pear Juice (Sparkling Cider or Apple Cranberry Cider) ~ 1 oz.
Lemon Twist for Garnish

Pour first three ingredients into a cocktail shaker, shake well.  Strain into chilled glass, pour in sparkling juice.  Garnish with lemon peel. 

~ Fast & Slow Cooking ~

Yesterday was officially the first day of Autumn...so, I thought I would bring out my slow-cooker and simmer something aromatically delicious. 

Using my Make if Fast, Cook it Slow cookbook (which I picked up at a used book sale), I found something that I could make using the ingredients that I had on hand.  I omitted/added a couple ingredients:  It called for corn, I used carrots.  It called for cumin spice, I did not have any on hand, so I used rosemary, thyme, and celery seed.  Just a pinch or two of each.  Although it is suggested to use chili powder as a substitute, I omitted because of the salsa I used in the ingredients.  It was plenty spicy!

~ SALSA CHICKEN & BLACK BEAN SOUP ~

The Ingredients:
2 cans black beans, drained & rinsed
1 pound boneless, skinless chicken pieces
4 cups chicken broth
16 oz. salsa
1 cup frozen corn (I used fresh carrots)
1 cup sliced mushrooms
1 1/2 tsp. ground cumin
1/2 cup sour cream
Optional garnishes: shredded cheddar cheese, avocado slices, fresh cilantro

The Directions:
Drain & rinse the beans, place in stoneware.  Add the chicken, broth, and salsa.
Next, add the vegetables & spices.  Cover and cook on low for 8 to 10 hours, or high for 5 to 6 hours (I did high for 3 hours and low for 2 hours).  Mix in the sour cream before serving, and garnish with cheese, avocado & cilantro if desired.

My children loved it...even my picky one enjoyed it.  Depending on the spiciness of the salsa, will (of course) make your soup either mild or zingy!