CHICKEN NOODLE STEW

CHICKEN NOODLE STEW
Yum!  Yum!  Perfect comfort food.  We put on top of mashed potatoes.  Perfect!  Plan on 1 hour to make.  A great 1 bowl meal.  Would be a good one to take to others (taking in a meal).

http://www.melskitchencafe.com/chicken-noodle-stew/

• 1 tablespoon olive oil
• 1 cup chopped yellow or white onion (about 1 medium onion)
• 1 cup chopped carrots (about 2-3 peeled carrots)
• 1 cup chopped celery (about 2-3 stalks)
• 2 cloves garlic, finely minced
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 8 cups low-sodium chicken broth
• 16 ounces frozen egg noodles (like Reames brand) - found at WinCo (12 oz bag would be okay)
• 1 1/2 cups milk
• 1/3 cup all-purpose flour
• 1 cup frozen peas
• 3-4 cups cooked, chopped chicken (a rotisserie chicken works great)

1. In a 5- or 6-quart pot, heat the olive oil over medium heat until hot and rippling. Add the onions, carrots, celery and garlic. Cook, stirring often, until the vegetables are slightly tender, 5-6 minutes. Stir in the salt, pepper and chicken broth and bring to a boil.
2. Add the frozen noodles and simmer for 18 minutes (or according to package directions), until they are mostly tender (they’ll cook a few more minutes in the next step).
3. In a liquid measuring cup or blender, whisk or blend the milk and flour together until smooth (no lumps!). Whisk the mixture quickly into the soup and simmer for another 5 minutes, stirring occasionally.
4. Stir in the frozen peas and cooked chicken and heat through. Add additional salt and pepper to taste before serving. The soup will thicken as it sits (and if there are leftovers, they’ll definitely thicken up even more in the refrigerator).

CHEX SCOTCHAROOS

CHEX SCOTCHAROOS
Easy to make!  Fun to do with kids.  Did in a 9x13.  Would be a fun thing to take camping.  Would still be good with 1/2 the chocolate chips, butterscotch chips and only 1/4 cup peanut butter.

6 cups Chex cereal 
1 cup light corn syrup 
1 cup sugar 
1½ cups peanut butter 
2 cups semi sweet chocolate chips 
2 cups butterscotch chips 
½ cup peanut butter 
1 teaspoon vanilla 

1. Butter a large bowl, and measure out 6 cups of Chex cereal. Set aside. Butter a 9x13 dish, OR line a baking sheet with wax paper if you would like freeform scotcharoo's like the ones I made that are pictured. 
2. In a small saucepan, combine the corn syrup and sugar over medium heat. Once boiling, immediately remove from heat and stir in 1½ cups of peanut butter. Pour over cereal and fold together. Pour cereal into the 9x13 dish, or use a large cookie scoop to drop cereal onto wax paper, and use your hands to press together and form them. 
3. Using a microwave safe dish or a double boiler, melt together chocolate chips, butterscotch chips, ½ cup of peanut butter and vanilla. If microwaving, heat in 10 second intervals, stirring in between to prevent the chocolate from burning. 
4. Once smooth, pour over cereal, or scoop onto the piles you have created. 
5. Allow to cool completely at room temperature. 

Recipe by pretty plain janes at http://prettyplainjanes.com/2014/02/26/chex­scotcharoos/

CREAM PUFF CAKE

CREAM PUFF CAKE
We all really liked this.  Had when Dan & Judi were here for dinner.  Not sure if the crust turned out like it was suppose to - maybe next time look at Danae Winder cream puff recipe and compare.  Or just watch video - it wasn't smooth.  Maybe we let it cool too much?  I think next time we would put chocolate syrup on right before serving on each piece or let them chose between chocolate or caramel.

https://lilluna.com/recipe-tip-deal-video-of-the-week-cream-puff-cake

1 stick margarine
1 c water
1 cup flour
4 eggs
1 LARGE box instant vanilla or white chocolate pudding
3 cups milk
1 (8 oz) cream cheese, softened
1 (8 oz) cool whip
chocolate syrup (or we think caramel (salted?) would be good too)

Boil together the margarine and water.

Add flour and mix well.  Cool slightly and stir in eggs, one at a time.  Mix well and spread into a greased 9x13 pan.

Bake at 400 for 30 minutes.  Cool completely.  NOTE: Crust will spread up onto the sides (this is suppose to happen).

In a large bowl mix pudding, milk and cream cheese.  Beat until lumps disappear.

Pour into cream puff crust.

Spread cool whip on top of pudding and drizzle syrup on top.  Refrigerate.

This will keep well for day.

FLAKY BUTTERMILK BISCUITS

FLAKY BISCUITS
This link gives some really good tips.  These turned out pretty good for me.  I should have got the butter smaller.  Next time I will try food processor.  Cooked in round stoneware - worked perfect!  Made 8 biscuits using glass cup.

http://sallysbakingaddiction.com/2017/03/24/flaky-buttermilk-biscuits/

• 2 and 1/2 cups (312g) all-purpose flour, spoon & leveled¹
• 2 Tablespoons baking powder (yes, Tablespoons!)
• 1 teaspoon salt
• 1/2 cup (115g) unsalted butter, very cold and cubed²
• 1 cup + 2 Tablespoons (270ml) cold buttermilk, divided
• 2 teaspoons honey
• optional for spreading: 2 Tablespoons melted butter + 1 Tablespoon honey

1. Preheat oven to 425°F (218°C). Place the flour, baking powder, and salt together in a large bowl or in a large food processor. Whisk or pulse until combined. Add the cubed butter and cut into the dry ingredients with a pastry cutter or by pulsing several times in the processor. Pulse until coarse crumbs form. See photo above for a visual. If you used a food processor, pour the mixture into a large bowl.
2. Make a well in the center of the mixture. Pour 1 cup of buttermilk (240ml) on top, then the honey. Stir everything together until just about combined-- do not overwork the dough. The dough will look like shreds and be very crumbly. See photo above for a visual.
3. Turn the dough out onto a work surface and gently mold it into a rough looking rectangle using your hands. Use the photos above as a guide. Fold one side into the center, then the other side. Turn the dough so it's long horizontally. Gently flatten. Repeat the folding again. Turn the dough so it's long horizontally once more. Gently flatten. Repeat the folding one more time.
4. Gently roll the dough out with a rolling pin until it's 1/2 inch thick. Cut into 3-inch circles. Re-roll any scraps until you have 12-14 biscuits. Arrange in a 10-inch cast iron skillet or close together on a parchment paper-lined baking sheet. (Make sure they're touching.)
5. Brush the tops with remaining buttermilk. Bake for 15 minutes or until biscuits are golden brown on top.
6. Remove from the oven and, if desired, brush with melted butter and honey mixture. Enjoy warm. Cover leftovers tightly and store at room temperature or in the refrigerator for up to 5 days.

Make-ahead tip: Baked biscuits freeze well for up to 3 months. Thaw overnight in the refrigerator and warm to your liking before enjoying. You can also freeze the biscuit dough. Prepare the dough through step 3. Wrap up tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator and continue with step 4. Also, after step 3, you may wrap up the dough in plastic wrap and refrigerate for up to 2 days before continuing with step 4.

1. Starting with cold flour is a handy tip! If you can remember, place the flour in the freezer 30 minutes before beginning.
2. While you're placing the flour in the freezer (note above), place the cubed butter in there too! Partially frozen butter is the BEST for biscuits.

ANGEL FOOD CAKE WITH ROASTED STRAWBERRY SAUCE

ANGEL FOOD CAKE WITH ROASTED STRAWBERRY SAUCE
We really liked.  So much better than store bought or boxed.  Loved strawberry sauce - would be good on ice cream.

Angel Food Cake
• 1 1/4 cups (125 grams) sifted cake flour
• 1 1/2 cups (300 grams) granulated white sugar
• 1 1/2 cups (360 ml) egg whites, at room temperature (from about 12 large eggs)
• 1 teaspoon cream of tartar
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon McCormick® pure vanilla extract
• 1/2 teaspoon McCormick® pure almond extract

Roasted Strawberry Sauce
• 2 cups (250g) sliced fresh strawberries
• 2 tablespoons maple syrup
• 1/4 teaspoon McCormick® ground cinnamon
• 10 ounces of strawberry spread (or jam, jelly preserves)
• Cool Whip (optional)

Angel Food Cake
1. Heat oven to 350 degrees F and locate your angel food cake pan. Do not butter or spray or grease pan in any way.
2. In a large bowl sift together 3/4 cup (150 grams) granulated white sugar and the sifted cake flour. (this is half of the sugar and all of the flour)
3. In the bowl of your stand mixer fitted with the whisk attachment, beat the egg whites until foamy, about 2 minutes.
4. Add the cream of tartar, lemon juice, vanilla and almond extract, and salt and continue to beat until soft peaks form, roughly 2-3 minutes.
5. Gradually beat in the remaining 3/4 cup (150 grams) granulated white sugar, a tablespoon at a time, until glossy stiff peaks form.
6. You may need to scrape down the sides of the bowl.
7. Remove bowl from stand mixer.
8. Sift the flour mixture (1/4 cup at a time) over the egg whites and using a rubber spatula, gently fold (do not stir) the flour into the egg whites.
9. Pour the batter into the pan and run a metal spatula or knife through the batter to get rid of any air pockets. Smooth the top and bake in the preheated oven for about 40 - 45 minutes. The cake is done when the cake springs back when gently pressed or there are cracks over the top.
10. Immediately upon removing from the oven invert the pan and allow the cake to cool for about 1 1/2 hours.
11. When completely cool, run an offset spatula or knife around the sides and center tube of the pan to loosen the cake and then remove the cake from the pan.
12. Next, use the offest spatula (or knife) along the bottom and remove.
13. Set cake on cake stand.

Roasted Strawberry Sauce
1. Place sliced strawberries in a single layer on a baking sheet lined with parchment paper.
2. Drizzle evenly with syrup and sprinkle cinnamon on top.
3. Roast strawberries at 400F 10-12 minutes or until berries are tender and have begun to release their juices.
4. Place strawberry spread into a medium bowl. Dump roasted strawberries on top of spread and mix together with a fork.
5. If mixture seems too thick can add up to 1/2 cup warm water.
6. When ready to serve, pour some sauce (not all) over cake. Cut cake using either a very (very) sharp knife or a serrated knife. Use a 'saw' motion and try not to press the cake down as you cut. Place piece on a plate and drop a dollop of whipped cream on top. Cover with more strawberry sauce.
7. Repeat.

PUMPKIN CHOCOLATE CHIP SNACK CAKE

Pumpkin Chocolate-Chip Snack Cake
Not very sweet!  We liked!  This came from Melissa Bahen (Lulu the Baker - 4th ward)

2 cups flour
1 Tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
12 Tablespoons butter
1 1/4 cups sugar (did the 1/4 c brown sugar)
2 teaspoons vanilla
1 large egg
1 cup pumpkin puree
1 cup milk chocolate chips (dark chocolate chips good too)

Preheat the oven to 350°F; grease a 9 x 13 baking pan with nonstick spray. In a medium bowl, combine flour, pumpkin pie spice, baking soda, and salt. Set aside. In the bowl of a stand mixer or in a large bowl, beat butter and sugar until light and fluffy. Add vanilla and egg, and beat until smooth. Beat in pumpkin puree, then add dry ingredients and mix just until smooth. Fold in milk chocolate chips. Spread batter evenly in pan and bake 30-35 minutes, until a toothpick inserted into the center of the cake comes out clean. Remove the cake from the oven and allow it to cool before cutting and serving. Serve plain or topped with whipped cream or sprinkled with powdered sugar.

HOT APPLE CAKE WITH CARAMEL PECAN SAUCE

HOT APPLE CAKE WITH CARAMEL PECAN SAUCE
Very scrumptious!!!!  This came from LDS Living  Magazine November/December 2008

Cake:
2 sticks butter, softened
1 cup sugar
2 eggs
1 1/2 cups flour
1 tsp cinnamon
1/4 tsp nutmeg
1 tsp baking soda
3 medium Granny Smith apples, peeled, cored and finely chopped
1/2 cup chopped pecans
2 tsp vanilla
vanilla ice cream, optional

Caramel Sauce:
4 T butter
1/2 cup pecan halves
1 cup light brown sugar
1 cup whipping cream

Preheat oven to 350.  Beat the butter and sugar in a large bowl until light and fluffy.  Beat in eggs until well blended.  Add flour, spices, and baking soda and beat until just mixed.  Mix in the apples, nuts and vanilla.  Spoon batter into greased 9" cake pan.  Bake for 35-40 minutes.  Remove to rack to cool.  Can freeze cake for up to one month.

For the caramel sauce: melt butter in medium sauce pan.  Add pecan halves.  Add brown sugar and whipping cream and cook, stirring constantly until sauce boils and sugar dissolves.  Can refrigerate for up to a week.

MEXICAN CHOCOLATE CUPCAKES

http://cookienameddesire.com/mexican-chocolate-cupcakes-recipe/

MEXICAN CHOCOLATE CUPCAKES
Made these for Cinco De Mayo 2017.  Didn't do the witches hat part.  They crumbled for me - not sure why.  I baked in silicone with no liners. But they tasted super yummy!  Loved the frosting.

INGREDIENTS

• 5 oz dark or semisweet chocolate
• ⅓ cup Dutch processed cocoa powder
• ¾ cup hot brewed coffee (did hot chocolate)
• ¾ cup all-purpose flour
• ¾ cup granulated Dixie Crystals sugar
• ½ teaspoon salt
• ½ teaspoon baking soda
• ½ cup vegetable oil
• 2 large eggs, room temperature

Witch's Hats

• 12 small gingersnaps
• marshmallow (I used the recipe for homemade marshmallows divided in half)
• 5 oz semisweet chocolate
• candy bones (optional)

For the Mexican Chocolate Buttercream (used handheld mixer)

• 1 stick unsalted butter, room temperature
• ⅓ cup Dutch processed cocoa
• ¾ teaspoon ground cinnamon
• ¼ teaspoon, plus ⅛ teaspoon cayenne pepper (didn't add)
• pinch of salt
• 3½ cups powdered sugar (did 3 cups)
• 4 - 5 tablespoons heavy cream

1. Preheat the oven to 350 degrees F. Line a muffin tin with cupcake liners.
2. Mix together the chocolate, cocoa powder, and hot coffee together and stir until the chocolate is completely melted and the ingredients are well combined. Set aside to cool.
3. In a separate bowl, mix together the flour, sugar, salt, and baking soda together and set aside.
4. Add the oil and eggs to the chocolate mixture and whisk until well combined.
5. Stir the chocolate mixture into the flour mixture and mix until combined and there are no lumps. Do not overmix.
6. Pour the batter into the cupcake liners and bake for 18 - 20 minutes, or until a toothpick comes out clean. Remove from the oven and allow to cool completely.
7. Make the hats. Lay out the ginger snaps spaced evenly apart. Fill a piping bag fitted with a large round tip with unset marshmallow.
8. Pipe kisses on top of the gingersnaps. Allow the marshmallow to set for at least an hour or two.
9. Melt the chocolate for the hats and dip each into the chocolate. Shake off any excess. Leave on a parchment sheet to dry. Once dry, add a drop of chocolate to the hat and adhere a candy bone to it if desired.
10. Make the buttercream. Whip the butter until soft and creamy. Add the cocoa powder, cinnamon, cayenne pepper, and salt to the butter and mix well. The mixture will look dry and crumbly. Add the powdered sugar one cup at a time and mix well between each cup. Keep mixing the buttercream and drizzle in the heavy cream until the buttercream reaches a smooth, creamy consistency.
11. Fit a piping bag with a large round tip, then fill with the buttercream.
12. Pipe the buttercream onto the cupcakes. Top with the witch hats.

THIN PIZZA CRUST

THIN PIZZA CRUST
Yum!  We really liked this.  Makes 3-4 crusts.  Used round stoneware and the oil dripped in oven.  Next time only use extra oil if using cookie sheet.

Keep on reading for the SECRET TIP!

4 1/2 cups flour (did 3/4 c wheat)
1 tsp. salt
1 tbs. yeast dissolved in 
1 3/4 cups warm water
1/4 cup olive oil (plus more for pans)

Dissolve the yeast in your warm water.  

Add all ingredients together in your kitchen aid (or other mixer with a dough hook) and knead on medium until dough is combines and pulls away from the bowl. 

Then let is rest and rise for about 30 minutes to an hour.

This is the secret (INSERT FIREWORKS HERE!!!) to the best crust (I didn't believe it until my sister in law, Gracie, made me try it...) is to oil your pans with a ton of oil (I already knew that trick) and then oil your crust with even MORE oil once it is on the pan!

Bake your pizza with all your favorite toppings in an oven on 425 ? until your crust comes out looking like this:

You want to be able to lift the crust up without it drooping... it's almost like a cracker texture.

It is sooooooo good. The olive oil not only makes it the crunchiest crust you can imagine, but it also gives the most amazing flavor to your pizza!

Doesn't this make you want pizza right now?! This crust is perfection!

Comments:

This is my "go to" crust now! Thank you! I did not use a Kitchen Aid, instead I just kneaded it for a good 5 minutes, until really smooth. Also used bread flour, b/c Alton Brown said that the extra protein in it makes a chewier crust...have to say it did! I also just baked it on a pizza stone, but I think the secret that you have is the 1/4 cup of oil in the dough! Amazing! Thank you! BTW, how many pizzas do you get out of this? I made two enormous ones. I'm thinking I could make 3, 12" thin crust as well! Great recipe!

Reply
Hannah HathawayJuly 13, 2013 at 10:49 PM
You just made my day! Love the tip about the bread flour. I'll have to try that one out! :)

As far as how many it makes for me: 3-4 thin crusts. Sometimes I use the extra dough for calzones and freeze them... Other times I just make an extra pizza... We like cold day old pizza in our home! :)

My dad and I have a traditional pizza night whenever I come home from college. We were searching for a crispy, cracker-like crust recipe, and this is it! We do whole wheat instead of white, however the result is still fantastic! Thanks for this great recipe! We use it every pizza night now!

I love the flavor but I can't seem to get my crust as thin as yours. So it doesn't come as crispy. Any suggestions?

Reply
Replies

Hannah @ We Lived Happily Ever AfterJanuary 16, 2015 at 11:15 AM
Make sure you water is really warm/hot. This will allow your dough to be pliable. Another tip is to add more water or oil (start with a little, and add more as needed) so the dough is more moist. It may be a little messier, but it will roll out smoother. Hope that helps! :)

I tried this with a pizza stone and lost the whole bottom of the pizza! I really enjoyed the crust that I could salvage. I am going to try again tonight with some parchment paper between the crust and stone, so I can still have the olive oil on the bottom. **fingers crossed** Just wanted anyone with a pizza stone to know :) Thanks for the great recipe! Hopefully, this will allow me to continue using my pizza stone and this new method.

Reply

Audrey ChristleyApril 16, 2016 at 6:33 PM
Love this crust!!!! I have been in search of a great thin crust for over a year and this is the one!!! The only changes I made was that I bake the crust first for about 5 minutes in the oven before putting my toppings on it. This helped make it almost a cracker crust which we love. Awesome recipe :)