Drunken Chocolate Covered Cherries - try with Amaretto. This is a must for the holidays.
Desserts, Chocolate Covered Cherries, Drunken Cherries, Recipes, Christmas, Drunken Chocolates, Chocolates Covers Cherries, Booze Cherries, Drinks
drunken chocolate covered cherries... Should this be under desserts or drinks?!?!
Drunken Chocolate Covered Cherries #recipe #dessert #chocolate #cherry
Ready for Christmas again :) Recipe: Drunken Chocolate Covered Cherries-- 3 ingredient only Brandy,chocolate and Cherries:)
Chocolate Covered Drunken Cherries - wow - chocolate covered cherries have always been my fave, but i think i have a new fave!
booze cherries -- I'm putting this under drinks!
Pumpkin Crunch Cake
Cakes Mixed, Dump Cakes, Recipe, Sweet Tooth, Crunches Cakes, Pumpkin Crunches, Pumpkin Crunch Cake, Pumpkin Dessert, Pumpkin Pies
My mom has made this for years!! Yummmmm!!! Pumpkin Crunch Cake - ingredients listed but no directions. Easy tho - just like a dump cake, mix all the pie ingredients, sprinkle on the cake mix and pour the melted butter on top!
Pumpkin Crunch Cake- really its a pumpkin pie dump cake :)
Pumpkin Crunch Cake. Review: this recipe was ok. I have had better (and healthier) pumpkin desserts. I felt like the consistency was off. It didn't solidify enough.
Pumpkin Crunch Cake. Recipe reminds me of dump cake recipes.
homemade mozzarella balls
Homemade Chee, Tomatoes Sauces, Marinara Sauces, Mozzarella Ball, Mozzarella Sticks, Dips Sauces, Sauces Recipes, Tomatoes Basil, Chee Ball
Fried mozzarella balls with spicy tomato sauce recipe
Mozzarella Balls & Tomato Basil Sauce Recipe | Key Ingredient
mozzarella balls + marinara sauce. I've always loved mozzarella sticks at Sonic.
Mozzarella Balls with Tomato Basil Dipping Sauce
low calorie creamy basil pesto
Olives Oil, Basil Pesto Pasta, Pesto Sauces, Low Calories, Pesto Recipes, Creamy Basil, Lights Recipes, Creamy Pesto, Traditional Pesto
LOW CALORIE Creamy Basil Pesto Pasta
Creamy Basil Pesto Pasta- Light Pesto Recipe
Pesto recipe: Creamy basil pesto with one third the calories and one quarter of the fat of traditional pesto sauce!
Creamy Basil Pesto from The Best Light Recipe by Editors of Cook's Illustrated magazine 4 medium garlic cloves, unpeeled 3 cups fresh basil, stems and buds discarded 1 oz Parmesan cheese, grated (about 1/2 cup) 1/4 cup part-skim ricotta cheese 1 shallot, minced (about 2 tablespoons) 2 tablespoons extra-virgin olive oil salt and ground black pepper
Creamy pesto with penne pasta (alliterations, anyone?). Lower calorie than the traditional pesto sauce.
Light Creamy Basil Pesto by traceysculinaryadventures: One third the calories and one quarter of the fat of traditional pesto sauce! #Pesto #Light. Made this for dinner on Meatless Monday. I had to add a little more olive oil but it came out great. I love the creaminess from the ricotta cheese!
gotta try! Frozen berries, dry cake mix, and 1 can of sprite. 350 for 35 min, yummy cobbler and it's a weight watchers recipe for anybody that cares... Looks good!!
Frozen Fruit, Cobbler Recipes, Berries Cobbler, Cake Mixes, Summer Desserts, Fruit Cakes, Weights Watchers Recipes, White Cakes Mixed, Frozen Berries
Frozen fruit, cake mix, and a can of soda= instant cobbler Berry Cobbler Source, SRKAUTZ Ingredients Two 12-oz bags frozen mixed berries 1 box white cake mix (no pudding) 1 can of diet 7-up or sierra mist (clear soda) Instructions Place frozen fruit in a 9x13 baking dish. Add dry cake mix over the top. Pour soda slowly over cake mix. DO NOT stir the cake mix and the pop - this will give you a 'crust'. If you stir the two, you will hsve a cake like topping. Bake 350 for 45-50 min.
Frozen fruit, cake mix, and a can of soda= instant berry cobbler. I am interested... I have a bag of frozen berries in the freezer right now...
Berry Cobbler recipe: Frozen fruit, cake mix and sprite. Easy peasy!
Berry Cobbler Frozen berries, dry cake mix, and 1 can of sprite. 350 for 35 min, yummy cobbler. Super easy, looks good for a great summer dessert. I make this ALL the time! YUM!
BERRY COBBLER (Weight Watcher's Recipe): Two 12-oz bags Frozen Mixed Berries or Peaches • 1 box White Cake Mix • Approx. 1 can Diet 7-up or other clear soda (might need more than 1 can to avoid dry spots) ~ Place frozen fruit in a 9x13 baking dish. Add dry cake mix over the top. Pour soda slowly over cake mix. DO NOT stir the cake mix and the soda - this will give you a 'crust'. If you stir the two, you will have a cake like topping. Bake 350° for 45-50 min or longer until berries are cooked.
Strawberry Lemonade Sangria
Strawberry Lemonade Sangria, Frozen Lemonade, Lemonade Concentration, White Wines, Cups Strawberries, Strawberries Lemonade, Concentration Mixed, Bottle White, Sangria Recipes
Strawberry Lemonade Sangria Recipe (2 lemons, thinly sliced 2 cups strawberries, sliced 1 bottle white wine 1/2 cup rum 6 oz frozen lemonade concentrate Mix all ingredients in a pitcher and stir. Cover and refrigerate at least 4 hours until ready to serve.)
Bacon wrapped jalapeno chicken bites.
Football Food, Chicken Wraps, Chicken Bites, Recipe, Cream Cheese, Jalapeno Chicken, Chicken Tenders, Bacon Wraps Chicken, Bacon Wraps Jalapeno
Sizzing Bacon Chicken Bites Recipe, Baking Bacon Wrapped Finger Food, chicken tender, cream cheese, toothpicks, party finger food ideas | Amazing ideas on appetizer recipes, bacon wrapped chicken, party finger food ideas
More football food. Bacon wrapped jalapeno chicken bites- This sounds so stinkin good! appetizer-recipes
Bacon Wrapped Jalapeno Chicken Bites- Author: Recipe adapted from Home Cooking with Trisha Yearwood. Prep time: 20 mins Cook time: 10 mins Total time: 30 mins Serves: 16 bite-sizes Chicken spread with cream cheese and jalapenos, rolled and wrapped with bacon, then grilled. Ingredients ◦8 chicken tenders, flattened and cut in two ◦3-ounce package softened cream cheese ◦1 jalapeno pepper, seeded and finely chopped ◦8 slices bacon, cut in half Directions 1.Dab 1/2 teaspoon (more or less) of cream cheese on top of each chicken tender. Sprinkle a scant 1/4 teaspoon of peppers over cream cheese. Fold or roll chicken to enclose cream cheese mixture. Wrap each roll with one piece of bacon and secure with a toothpick. 2.Grill until bacon is brown and crispy on both sides. Notes Be sure to wear plastic gloves when handling fresh jalapenos. The oil will attach itself to your hands and is not easily washed away. An inadvertent swipe of the hand close to your eyes could be an unforgettable experience. For reference, if you are substituting for the chicken tenders (i.e. dark meat, large pieces of chicken breast, game meat), the size of the tenders I used were 5-6 inches long and 2-3 inches wide before flattening and cutting in half. Try flattening meat inside a zip-lock bag as pictured above. No flying pieces, no contamination on your cutting board from the chicken, and cleanup is super easy.
Chai Tea Mix
Homemade Chai, Gifts Ideas, French Vanilla, Easy Chai, Food Processor, Chai Mixed, Instant Chai Teas Mixed, Diy Chai, Christmas Gifts
Easy chai tea mix. christmas gift ideas....
DIY Chai Tea Mix: 1 cup dry powdered milk 1 cup non-dairy powdered coffee creamer 1 cup French Vanilla flavored non-dairy powdered coffee creamer 2 1/2 cups sugar 1 1/2 cups unsweetened instant tea 2 tsps. cinnamon 2 tsp. ginger 1 tsp. cloves 1 tsp. nutmeg (or cardamom) Combine all ingredients in a large bowl with a wire whisk. Add small amounts to a blender or food processor and blend until it becomes a fine powder. To serve – add 3 tsps. to a mug of hot water, add a dash of milk.
Drinks: Instant Chai Tea Mix ~ 1 cup dry powdered milk, 1 cup non-dairy powdered coffee creamer, 1 cup French Vanilla flavored non-dairy powdered coffee creamer, 2 1/2 cups sugar, 1 1/2 cups unsweetened instant tea, 2 tsps. cinnamon, 2 tsp. ginger, 1 tsp. cloves, 1 tsp. cardamom
Homemade CHAi mix 1 cup dry powdered milk 1 cup non-dairy powdered coffee creamer 1 cup French Vanilla flavored non-dairy powdered coffee creamer 2 1/2 cups sugar 1 1/2 cups unsweetened instant tea 2 tsps. cinnamon 2 tsp. ginger 1 tsp. cloves 1 tsp. nutmeg Combine all ingredients in a large bowl with a wire whisk. Add small amounts to a blender or food processor and blend until it becomes a fine.To serve – add 3 tsps. to a mug of hot water, add a dash of milk.
Olive Garden dressing recipe,,,, Ingredients: 1 packet Good Seasonings Italian Dressing (Ingredients needed to make dressing; oil, water, vinegar) ½ tsp. dried Italian Seasoning ½ tsp. table salt ¼ tsp. black pepper ½ tsp. sugar ¼ tsp. garlic powder ½ tbsp. mayonnaise (no Miracle Whip, please) ¼ cup olive oil 2 tbs. white vinegar 1 ½ tbsp. water This is for you JENNY!
Olive Garden Salad Dressing
Olives Gardens Salad, Olives Oil, Olives Gardens Dresses, Salad Dresses Recipes, Salad Dressings, White Vinegar, Italian Dresses, Olive Gardens, Olive Garden Salad
Olive Garden's Salad Dressing Recipe. RLI: made this went over well. All thought it was store bought Olive Garden dressing. Minor changes. Doubled recipe but did not double good seasonings part as was too salty.
Olive Garden Salad Dressing Recipe: 1 packet Good Seasonings Italian Dressing (Ingredients needed to make dressing; oil, water, vinegar) ½ tsp. dried Italian Seasoning ½ tsp. table salt ¼ tsp. black pepper ½ tsp. sugar ¼ tsp. garlic powder ½ tbsp. mayonnaise (no Miracle Whip, please) ¼ cup olive oil 2 tbs. white vinegar 1½ tbsp. water
Pillsbury Crescent Rolls, Cream Cheese, Cinnamon, Sugar-- I love this one on Christmas morning!!
Cinnamon Sugar, Chocolates Therapy, Pillsbury Crescents, Crescent Rolls, Cream Cheese Danishes, Recipes With Crescents Rolls, Sopapilla Cheesecake, Cinnamon Cream Chee Rolls Up, Cream Cheeses
Tastes like a Cream Cheese Danish ~ Pillsbury Crescent Rolls, Cream Cheese, Cinnamon, Sugar
Chocolate Therapy: Sopapilla Cheesecake Pillsbury Crescent Rolls, Cream Cheese, Cinnamon, Sugar-- amazing!!
Minimal Spices, Apples Butter, Cooker Naked, Easy Slow, Slow Cooker, Apple Butter, Naked Apples, Blondes Roasted, Recipes Vegans
Recipe, Grains Pumpkin, Yummy Food, Pumpkin Pancakes, Pumpkin Theviewfromgreatisland, The View, French Toast, Breakfast Treats, Breakfast Food
Seven grain Pumpkin Pancakes by theviewfromgreatisland #Pancakes #Pumpkin #theviewfromgreatisland- The Brussel Sprout recipe sounds awesome too!
The view from Great Island: Seven Grain Pumpkin Pancakes
Taco Cupcake bites
Minis Tacos, Tacos Cups, Taco Cupcakes, Tacocupcak, Recipes, Muffins Tins, Wontons Wrappers, Tacos Cupcakes, Chili Oil
Taco cups ▼ THURSDAY, JANUARY 19, 2012 Taco "Cupcakes" Once again, another find from Pinterest... (I'm willing to bet that most of these recipes will be found on that website) which took me to http://www.emilybites.com/ which is where I found the recipe for the MUST TRY, "Taco Cupcakes!" Not only are these Taco Cupcakes fun but they taste amazing too! (and not to mention an easy clean up when all is said and done) Here is what you will need: 1 1/2t chili oil (found near the Asian ingredients) *I could not find this... it probably was right in front of my face but seriously, never found it. So I just used some Olive Oil... and I don't think I really even needed that! 1/2 lb 95% lean ground beef *We always use ground chicken when it comes to Mexican dishes... No real reason other then the fact that we prefer the taste! Use either or, it will still be tasty! 1 T taco seasoning 3/4 c canned black beans, drained and rinsed 16 wonton wrappers (found in the produce section) 5 T + 1t of queso dip or salsa con queso 1 c chunky salsa 1 c reduced fat shredded Mexican cheese Guacamole for serving When looking at these ingredients, you may notice that I have no queso dip... I apparently thought I only needed Guacamole (which is a garnish to top the taco cupcakes). So when I realized I needed some sort of cheesy substitute, I searched my pantry/fridge for anything that would work. This is all I came up with. Do not judge me. Although this canned cheese substance has zero healthy ingredients, the recipe only calls for about a tsp per "cupcake" so with that being said... I didn't feel completely guilty! ;) Before we get started I just want to mention that I did not use the recommended measurements on any ingredient. I used a whole pound of ground chicken and the whole pack of taco seasoning and the whole can of beans. (I just saved the leftover meat mixture for taco's) So don't feel like you need to use exactly what is stated in the ingredients list. Just use your best judgment and don't pack 'em too full! So, let's get started! First, pre-heat the oven to 375. Lightly mist 8 cups in a muffin tin with cooking spray and set aside. Heat chili oil (or Olive oil) in a saute pan or large skillet over medium-high heat, add the ground beef and taco seasoning and brown beef, breaking it with a spoon. Add black beans and continue to cook, stirring occasionally, for a few minutes until warm. 3. Push a wonton wrapper into the bottom of each of the eight sprayed cups in the muffin tin. Spoon a teaspoon of queso dip into each wonton wrapper and spread across the bottom. See, easier then it sounds! :) cheese. Follow by spooning some of the meat/beans mixture into each cup (I would say about two teaspoons) and then spooning a teaspoon or so of salsa on top of that. Sprinkle a pinch of the cheese evenly over the top of each cup. Meat Mixture Salsa and Cheese Got it? Now do it all again, one more time! Press another wonton wrapper on top and repeat the layering steps with the remaining ingredients. Just press around the edges, as if you are putting on the top of a pie. This is what it looks like before you pop it into the oven! 4. Bake for 18-20 minutes until golden brown. Let cool for 5 minutes before removing from muffin tin Look at that crunchy, cheesy goodness! Add a little bit of guacamole (or sour cream if you prefer) And enjoy! Seriously, you will SO enjoy these! (and I have to say, if I would have left that "queso cheese substitute" out... it would not have tasted the same!) I highly recommend you go out and buy these ingredients and make these this weekend! Out of all the new recipes we have tried this week, this was our FAVE. Geh, YUM!
"Taco Cupcakes" bite size and ready to go mini tacos!
Meatball wrapped in garlic bread with cheese. And dipped in spaghetti sauce. This should be illegal!
Garlicbread, Meatballs Bubbles, Marinara Sauces, Garlic Breads, Meatballs Wraps, String Cheese, Chee Dips, Bubbles Biscuits, Spaghetti Sauces
BREAD (& MEAT :) :: Meatball Bubble Biscuts :: Meatballs Wrapped In Garlic Bread Topped With Cheese And Dipped In Spaghetti Sauce. YUM! | #garlicbread #meatballs #spaghettisauce
Meatball wrapped in garlic bread with cheese...oh my goodness! And dipped in spaghetti sauce. Meatball Bubble Biscuits 1 can Pillsbury golden layers biscuits - each pulled into 2 layers 10 frozen fully cooked italian style meatballs - thawed and cut in half 2 sticks string cheese - cut each into 10 pieces 1 T. parm cheese 1/2 t. Italian seasoning 1/4 t. garlic powder 1 c. marinara sauce Heat oven to 375. Separate biscuits into 2 layers. Place 1 meatball half and one piece of cheese into eac...
Holiday Baked Brie This pastry-wrapped soft cheese, topped with cranberries, apricots and almonds, is great for the holidays but it's so good, you'll want to serve it year-round.
The Holidays, En Croute, Holidays Baking, Recipes, Puff Pastries, Holidays Brie, Baking Brie, Brie, Baked Brie
Holiday baked Brie en Croute
Pepperidge Farm® Puff Pastry: Holiday Brie en Croute This pastry-wrapped soft cheese, topped with cranberries, apricots and almonds, is great for the holidays but it's so good, you'll want to serve it year-round.
Holiday Brie en Croute Here's a recipe for baked brie, we like using puff pastry sheets or the Pillsbury crescent rolls. For any toppings (spreads, nuts, etc.) you want to put in, just sprinkle of flat pastry then put the brie circle on top and fold over!
Pineapple Daiquiri: Light Rum - 2 oz, Triple Sec - .5 oz, Pineapple - 6 chunks of fresh or canned, Lemon Juice - .5 oz , Lime Juice - .5 oz
Cocktails Garnishing, Recipe, Drinks More Rum, Triple Sec, Limes Juice, Lights Rum, Pineapple Daiquiri, Lights Alcohol Drinks, Lemon Juice
Pineapple Daiquiri: Light Rum - 2 oz, Triple Sec - .5 oz, Pineapple - 6 chunks of fresh or canned, Lemon Juice - .5 oz , Lime Juice - .5 oz #alcohol #cocktail #recipe
Perfect Christmas Appetizers - Cranberry, Feta, Cream Cheese
Perfect Christmas, Pinwheels Recipes, Cream Cheese, Christmas Appetizers, Feta Pinwheels, Cranberries Feta, Rolls Up, Green Onions, Holidays Appetizers
Perfect Christmas Appetizers - Cranberry, Feta, Cream Cheese, & Green Onion Roll Ups
Cranberry Feta Pinwheels Recipe: Tortillas, Dried Cranberries, Green Onions, Feta, and Cream Cheese. Perfect Christmas Appetizers.
Cranberry, Feta, Cream Cheese, Green Onion Roll Ups - perfect holiday appetizer!
Ho Ho Punch INGREDIENTS: 1 bottle champagne 1 bottle ginger ale, chilled 2 (10 ounce) packages frozen strawberries, partially thawed DIRECTIONS: 1. In a large punch bowl, combine champagne, ginger ale and strawberries. Gently stir and serve.
Punch Bowls, Bottle Gingers, Bottle Champagne, Girls Night, Frozen Strawberries, Gingers Ales, Champagne Punch, Large Punch, Gentle Stir
Girls Night! Strawberry Champagne Punch INGREDIENTS: 1 (750 milliliter) bottle champagne 1 (2 liter) bottle ginger ale, chilled 2 (10 ounce) packages frozen strawberries, partially thawed DIRECTIONS: 1. In a large punch bowl, combine champagne, ginger ale and strawberries. Gently stir and serve. should try
Homemade bread in the crockpot -- bakes in an hour, saves from heating up kitchen and you don't have to let it rise!
Crock Pots Breads, Summer Kitchens, Idea, Breads Recipes, Artisan Breads, Breads Baking, Slow Cooker, Homemade Breads, Crockpot Breads
Crockpot Bread Baking (Fast Bread in a Slow Cooker) from Artisan Bread in Five Minutes a Day..gonna try this
Homemade bread in the crockpot -- bakes in an hour, saves from heating up kitchen and you don't have to let it rise! From the authors of _Artisan Bread in 5 Minutes_ But, bread in a crock pot? Over the years we have gotten requests from readers to develop a method of baking our dough in a crock pot. I had my doubts, lots of them. I didn’t think the slow cooker could get hot enough, I thought it would take too long, I didn’t think it would bake through or have a nice crust and I resisted trying it. I was so convinced it would be a fail. Oh, how wrong I was. The crock pot does indeed get hot enough, and it takes less time than using your oven, because the rising time is included in the baking. The only thing I got right was the crust, it is very soft and quite pale when it comes out of the slow cooker, but just a few minutes under a broiler and I got a gorgeous loaf. I am a convert and it is just perfect for summer baking when you don’t want to heat up your oven. You could even amaze your friends at work by baking a loaf under your desk! * 1 pound dough (Here is our No-Knead 5-Minute Bread Recipe. I used the Peasant Bread from The New Artisan Bread in Five Minutes a Day, but the recipes from Healthy Bread in Five Minutes a Day would also work.) Form the dough into a ball and place it on a sheet of parchment paper. Lower the dough into the Crock-Pot (Slow Cooker), mine is a 4-quart, but I think it will work in any size. Update: I just mixed up a fresh batch of ABin5 Peasant Bread Dough, let it rise for the two hours in the bucket, then formed a 1-pound loaf and stuck it in the crock pot. So, you can use fresh or refrigerated dough. Turn the temperature to high and put on the cover. (Not all crock pots behave the same, so you should keep an eye on the loaf after about 45 minutes to make sure it is not over browning on the bottom or not browning at all. You may need to adjust the time according to your machine.) Bake for 1 hour (this will depend on your crock pot, you may need to increase or decrease the time. If you are using a 100% whole grain dough, you may want to go for a bit longer as well). You will have a fully baked loaf of bread, but the crust is very soft, almost like a steamed bun. To check for doneness I poked the top of the loaf and it felt firm. Before it is fully baked it felt soft and almost mushy when I gently pressed the top. The bottom crust should be nice and crisp, but the top of the loaf will be quite soft. Some folks desire a softer crust, so you will love this loaf. If you want a darker or crisper crust… Stick the bread under the broiler for 5 minutes or until it is the color you like, with the rack positioned in the middle of the oven. Let the loaf cool completely before slicing. Cutting into a hot loaf is tempting, but it may seem gummy and under-baked. It is fantastic with butter or as a sandwich. I love this method! Since Zoe first published these photos a few years back, it’s become one of our most popular posts. Why? It answers many of the questions that you asked us here on the site, and we’ve incorporated that into our new book, The New Artisan Bread in Five Minutes a Day, which was released today. Thank you all for making this new edition possible–our readers are where the new ideas come from. We were on TV this afternoon talking about all this, on Twin Cities Live (KTSP-ABC Minneapolis): Return to TV/Video/Radio page The winners of our book giveaway drawing from October 17 were picked and have been notified… If the embedded video frame isn’t working, click here for a link to the video. And for more about this wonderful basic recipe–the cornerstone of all our books…If you’re new to our site, we’d like to say welcome, and thank you for trying the bread. Our new edition has lots of material that wasn’t in the original Artisan Bread in Five Minutes a Day: —More color pictures, there are 40 now (compared with 8), and 100 B+W instructionals —A gluten-free chapter —An expanded Tips and Techniques section —Weight equivalents for every dough–for those of you with digital scales at home (optional!) —Instructions for adjusting yeast and salt to your taste. And we decreased our standard yeast amount to 1 tablespoon (used to use 1.5 tablespoons for four pounds of dough). —And 30 new recipes, including crock pot bread, a whole wheat variation that lets you increase the whole grain, rolls, panini, and more. About 130 more pages than our first edition. As we bake through the basic Master recipe from NewABin5 we’ll try to answer some of the most frequently asked questions. The goal is to create a large batch of dough that stores in the refrigerator for up to two weeks. That’s why our method saves you so much time– all the mixing and prep is divided over four one-pound loaves. Master Recipe from The New Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking: 3 cups (1 1/2 pounds) lukewarm water (you can use cold water, but it will take the dough longer to rise. Just don’t use hot water or you may kill the yeast) 1 tablespoon granulated yeast ( you can use any kind of yeast including: instant, “quick,” rapid rise, bread machine, active dry, or fresh cake yeast*. We’ve always tested with Red Star Yeast and they have a new premium product called PLATINUM, which has worked beautifully in our recipes. You can also decrease the amount of yeast in the recipe by following the directions here. Or you can bake with a sour dough starter, see instructions here.) *If you use cake yeast you will need 1.3 ounces. 1 to 1 1/2 tablespoons Morton Kosher Salt (adjust to suit your taste or eliminate it all together. Find more information here) 6 1/2 cups (2-pounds) all-purpose flour (we’ve always tested our recipes with Gold Medal flour. If you use a higher protein flour check here) Mixing the dough: In a 5 or 6 quart bowl or lidded Food Storage Container, dump in the water and add the yeast and salt. Because we are mixing in the flour so quickly it doesn’t matter that the salt and yeast are thrown in together. Dump in the flour all at once and stir with a long handled wooden spoon or a Danish Dough Whisk, which is one of the tools that makes the job so much easier! Stir it until all of the flour is incorporated into the dough, as you can see it will be a wet rough dough. Put the lid on the container, but do not snap it shut. You want the gases from the yeast to escape. (I had my husband put a little hole in the top of the lids so that I could close the lids and still allow the gases to get out. As you can see it doesn’t take much of a hole to accomplish this.) Allow the dough to sit at room temperature for about 2 hours to rise. When you first mix the dough it will not occupy much of the container. But, after the initial 2 hour rise it will pretty much fill it. (If you have decreased the yeast you will have to let it go longer than 2 hours.) DO NOT PUNCH DOWN THE DOUGH! Just let it settle by itself. The dough will be flat on the top and some of the bubbles may even appear to be popping. (If you intend to refrigerate the dough after this stage it can be placed in the refrigerator even if the dough is not perfectly flat. The yeast will continue to work even in the refrigerator.) The dough can be used right after the initial 2 hour rise, but it is much easier to handle when it is chilled. It is intended for refrigeration and use over the next two weeks, ready for you anytime. The flavor will deepen over that time, developing sourdough characteristics. The next day when you pull the dough out of the refrigerator you will notice that it has collapsed and this is totally normal for our dough. It will never rise up again in the container. Dust the surface of the dough with a little flour, just enough to prevent it from sticking to your hands when you reach in to pull a piece out. You should notice that the dough has a lot of stretch once it has rested. (If your dough breaks off instead of stretching like this your dough is probably too dry and you can just add a few tablespoons of water and let it sit again until the dough absorbs the additional water.) Cut off a 1-pound piece of dough using kitchen shears* and form it into a ball. For instructions on how to form the ball watch one of our videos. Place the ball on a sheet of parchment paper… (or rest it on a generous layer of corn meal on top of a pizza peel.) *I actually use a pair of Sewing Shears because I like the long blade. I just dedicated a pair to the kitchen. Let the dough rest for at least 40 minutes, (although letting it go 60 or even 90 minutes will give you a more open hole structure in the interior of the loaf. This may also improve the look of your loaf and prevent it from splitting on the bottom.) You will notice that the loaf does not rise much during this rest, in fact it may just spread sideways, this is normal for our dough. You can also try our “refrigerator rise trick,” shaping the loaves and then immediately refrigerating them overnight. By morning, they’ll have risen and are ready for the oven after a brief room-temp rest while the oven preheats (click for instructions). Preheat the oven to 450 degrees with a Baking Stone* on the center rack, with a metal broiler tray on the bottom (never use a glass vessel for this or it will shatter), which will be used to produce steam. (The tray needs to be at least 4 or 5 inches away from your stone to prevent it from cracking.) *(or Cast Iron Pizza Pan- which will never crack and conducts heat really well. Be careful to dry it after rinsing with water or it will rust) Cut the loaf with 1/4-inch slashes using a serrated knife. (If your slashes are too shallow you will end up with an oddly shaped loaf and also prevent it from splitting on the bottom.) Slide the loaf into the oven onto the preheated stone (the one I’m using is the cast iron) and add a cup of hot water to the broiler tray. Bake the bread for 30-35 minutes or until a deep brown color. As the bread bakes you should notice a nice oven spring in the dough. This is where the dough rises. To insure that you get the best results it is crucial to have an Oven Thermometer to make sure your oven is accurate. If you used parchment paper you will want to remove it after about 20-25 minutes to crisp up the bottom crust. Continue baking the loaf directly on the stone for the last 5-10 minutes. Allow the loaf to cool on a rack until it is room temperature. If you cut into a loaf before it is cooled you will have a tough crust and a gummy interior. It is hard to wait, but you will be happy you did! Make sure you have a nice sharp Bread Knife that will not crush the bread as you cut. Or you can tear it apart as they do in most of Europe. If you have any leftover bread just let it sit, uncovered on the cutting board or counter with the cut side down. If you cover a bread that has a crust it will get soggy. Enjoy and have fun baking. Bread that is made with love and joy tastes better! Note: Gold Medal and Red Star Yeast are sponsors of BreadIn5 LLC’s promotional activities.
Healthy (EASY) Mozzarella Sticks. SO GOOD. low fat string cheese is wrapped in a wonton wrapper and baked at 375 degrees
Eggs Rolls, Healthy Easy Recipes, Motzerella Sticks, Healthy Good Food, Healthy Yummy Food, Mozzarella Sticks, Healthy Easy Food, String Cheese, Wontons Wrappers Recipes
Healthy (EASY) Motzerella sticks
Baked Mozzarella Sticks - low-fat string cheese wrapped in egg roll wrapper
Fall Sangria with Champagne, Apples and Pears, Add a brown sugar rim and say hello to fall!
Brown Sugar, Cocktails Time, Pears Sangria, Adult Beverages, Champagne Sangria, Sugar Rim, Wonder Sangria, Fall Sangria, Holidays Sangria
Fall Sangria with Champagne, Apples and Pears, brown sugar rim #Champagne #Sangria
It's a Wonderful Sangria - Fall Sangria with Champagne, Apples and Pears, Add a brown sugar rim and say hello to fall!
It's a Wonderful Sangria! (Holiday Sangria)
Fall champagne pear sangria with brown sugar rim.
My fav thanksgiving side dish ever!! Corn Casserole 1 box Jiffy 1 can cream corn 1 can whole kernel corn, drained 2 eggs 1 stick butter, melted 1 Cup Sour cream Mix all together in casserole adding the sour cream last. Bake in 350 oven for 45 minutes. I make this every year....u can double & triple it. Family favorite
My fav thanksgiving side dish ever!! Corn Casserole 1 box Jiffy 1 can cream corn 1 can whole kernel corn, drained 2 eggs 1 stick butter, melted 1 Cup Sour cream Mix all together in casserole adding the sour cream last. Bake in 350 oven for 45 minutes. I make this every year....u can double & triple it. Family favorite
Sour Cream, Corn Casseroles, Side Dishes, Thanksgiving Side, 350 Ovens, Cups Sour, Kernels Corn, Sticks Butter, Corn Muffins
Thanksgiving side dish - Corn Casserole 1 box Jiffy corn muffin mix, 1 can cream corn, 1 can whole kernel corn drained, 2 eggs, 1 stick butter, melted and 1 Cup Sour cream. Mix all together in casserole adding the sour cream last. Bake in 350 oven for 45 minutes. Can be doubled or tripled.
Blend chilled watermelon with coconut water, fresh lime and mint.
Cups, Summer Drinks, Watermelon Breeze, Than, Drinks Recipes, Fresh Limes, Chill Watermelon, Blenders Drinks, Coconut Water
Watermelon Breeze 3 cups cubed chilled watermelon 1 cup coconut water squeeze of fresh lime Ice if needed Sprig of mint Put all ingredients in blender. Blend until smooth. Makes two servings. (plus other drink recipes)
Skinny Summer Blender Drink Watermelon Breeze 3 cups cubed chilled watermelon 1 cup coconut water squeeze of fresh lime Ice if needed Sprig of mint Put all ingredients in blender. Blend until smooth. Makes two servings. 90 calories per serving.
Watermelon Breeze Fresh, light and low cal summer drinks that are an easy breezy treat! All you need is a blender. cups cubed chilled watermelon 1 cup coconut water squeeze of fresh lime Ice if needed Sprig of mint Put all ingredients in blender. Blend until smooth. Makes two servings. 90 calories per serving.#Repin By:Pinterest++ for iPad#
Apple pie salsa and cinnamon sugar tortillas