From The Girl Who Ate Everything.
2 lbs. fresh green beans, edges trimmed and cut into 2-inch pieces
4 Tbsp. unsalted butter
12 oz. white button mushrooms, chopped
2 cloves garlic, minced
1 tsp. salt (more to taste)
1/2 tsp. black pepper (more to taste)
1/4 C. flour
1-1/2 C. low-sodium chicken broth
1 C. heavy cream
1 package fried onions
Preheat oven to 400 degrees and grease a 9x13 inch baking dish. In a large microwave-safe bowl, add the green beans and 3/4 cup water. Microwave on high for 5-8 minutes or until just tender. Drain the beans well and set aside.
In a large skillet, melt the butter. Add the mushrooms, salt, and pepper and cook until the mushrooms have released their juice. Add the garlic, and cook for an additional 30 seconds.
Sprinkle the flour on top and cook for a minute. The mixture will be thick. Whisk in the chicken broth and bring to a simmer. Stir in the cream and simmer for 8-10 minutes or until mixture thickens.
Pour sauce over green beans, stir in 1/2 cup of the fried onions, and toss well to combine. Pour into the prepared pan. If making this ahead of time, cover and store in the fridge.
Bake for 20-25 minutes or until green beans are to desired doneness. For the last 5 minutes of cooking, sprinkle additional fried onions on top and cook until golden brown.
Notes: I used two 10-oz. steamer bags of frozen green beans. I cooked the beans in the microwave for one minute less than the cooking time on the package instructions and then drained the beans in a colander to remove the excess water. Make sure to salt and pepper the mushroom mixture after adding the broth and cream. Using just the measurements, the recipe seemed like it could use more salt and pepper.
I love mushrooms, so I used two 8-oz. packages of mushrooms.
If available, my preference is for Trader Joe's fried onions.
Buttermilk Ranch Dressing
Another winner from Our Best Bites! This was so easy to make and tasted way, WAY better than Hidden Valley Ranch from the mix which has been my go-to for years.
1/2 C. buttermilk (plus more depending on desired consistency)
1/2 tsp. white vinegar
1 tsp. dried parsley
1/8 tsp. dried dill
1/4 tsp. garlic powder
1/4 tsp. onion powder
1-1/2 tsp. dried chives
1/8 tsp. black pepper
1/4 tsp. seasoned salt
1/8 tsp. dry mustard
Combine mayonnaise and buttermilk in a bowl and whisk until smooth. Add all seasonings and whisk to combine. Add additional buttermilk if desired for consistency. For best results, let chill for an hour or more for flavors to intensify. Store in a lidded container in the fridge.
Candied Coconut Sweet Potatoes
Sweet potatoes (are they different from yams??) always seem so appealing to me, but then I taste them and they are disappointing so I have learned to just steer clear. When I saw this recipe from Our Best Bites, I was skeptical that they would be so good because of my past disappointment, but these were sooooo good and got rave reviews from the family!
1 29-oz. can sweet potatoes, drained and rinsed
3 Tbsp. granulated sugar
3 Tbsp. butter (no margarine), softened or melted
1 egg, beaten
3.5 oz. sweetened condensed milk (about 5 tablespoons)
1/2 tsp. vanilla
Topping:
1 C. brown sugar
1-1/2 C. (7 oz.) sweetened coconut flakes
6 Tbsp. melted butter
Preheat oven to 350 degrees. Add sweet potatoes, sugar, 3 Tbsp. butter, egg, sweetened condensed milk, and vanilla to a bowl and mix with an electric mixer until creamy. Spread in a pie plate. Mix topping ingredients together until everything is incorporated and sprinkle over sweet potatoes. Bake for 40-50 minutes until topping is golden brown.
Notes: You can substitute 2 cups mashed sweet potatoes (about 2 medium sweet potatoes) for the canned sweet potatoes. For a family-sized recipe, double the ingredients and bake in a 9x13 pan. To save time on Thanksgiving, make the sweet potatoes ahead of time and store in the refrigerator; add the topping right before baking.
Lightest Lemonade
From Mel's Kitchen Cafe. This is a really light lemony sugar water rather than a true lemonade. I made this for a family dinner and my nieces were skeptical that it was lemonade because it looked like just plain water. After tasting the deliciousness, they gave it their seal of approval. Because this lemonade has natural ingredients, you don't get the weird aftertaste like you would with commercial mixes or canned beverages that contain high fructose corn syrup.
5 qts. water
2 C. sugar
2 Tbsp. citric acid
2 Tbsp. pure lemon extract
Crushed ice
In a large pitcher, stir together water, sugar, citric acid, and lemon extract until well combined. Add ice.
Notes: Best when served cold. I think it is best when made ahead and then stored in the refrigerator.
I found citric acid on the canning aisle (citric acid is used to maintain a safe pH level in the canning of fruit and vegetables).
For decorative effect, you may want to add sliced lemons and limes. I tried this, but I didn't like the pulp it added to the drink. If you add the lemons and limes, remove the slices before refrigerating if you have leftover punch. The limes and lemons will give the punch an overly sour/acidic taste if the punch is stored overnight that way.
5 qts. water
2 C. sugar
2 Tbsp. citric acid
2 Tbsp. pure lemon extract
Crushed ice
In a large pitcher, stir together water, sugar, citric acid, and lemon extract until well combined. Add ice.
Notes: Best when served cold. I think it is best when made ahead and then stored in the refrigerator.
I found citric acid on the canning aisle (citric acid is used to maintain a safe pH level in the canning of fruit and vegetables).
For decorative effect, you may want to add sliced lemons and limes. I tried this, but I didn't like the pulp it added to the drink. If you add the lemons and limes, remove the slices before refrigerating if you have leftover punch. The limes and lemons will give the punch an overly sour/acidic taste if the punch is stored overnight that way.
Instant Pot Pot Roast
From @amberskitchen on Instagram.
2-4 lb. chuck roast
2 Tbsp. olive oil or avocado oil
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. onion powder
1/4 tsp. garlic powder
1 tsp. Italian seasoning
1 white onion, diced
2 Tbsp. butter
1 Tbsp. Worcestershire sauce
1 Tbsp. balsamic vinegar
2 C. (16 oz.) low-sodium beef broth
1 lb. bag baby carrots
Small potatoes
1/4 C. cold water
3-4 Tbsp. cornstarch
Set the Instant Pot to the "Sauté" setting. Mix together salt, pepper, onion powder, garlic powder, and Italian seasoning in a plate or shallow bowl. Roll the roast in the seasoning mixture so that most of the outside of the roast is coated. Add oil to the warmed Instant Pot and add the chuck roast. Sear each side for 30-60 seconds until the meat is browned on all sides. Remove the roast from the Instant Pot and add the onion and butter. While you sauté the onions, work to de-glaze the pan and scrape up the bits of flavor from the bottom of the pot. When the onion is mostly softened, add Worcestershire sauce and balsamic vinegar. Then add beef broth. Insert a trivet on the bottom of the pot and add the seared roast on top of the trivet. Put the lid on the Instant Pot and set to the "Meat/Stew" setting. Cook for 70 minutes. Do a natural pressure release for at least 20 minutes, then open the lid and add the carrots and potatoes (if desired). Cook for another 8-10 minutes on the "Manual/High Pressure" setting. Do a natural pressure release for 10 minutes. Remove the meat, carrots, and potatoes. Add cornstarch to cold water and mix until smooth. Add cornstarch slurry to Instant Pot liquid and cook on the "Sauté" setting until gravy is thickened. Season with salt and pepper. Serve gravy with meat and vegetables.
Notes: May substitute a rump roast for the chuck roast.
If using a frozen roast or considerably larger roast, cook the roast on the "Meat/Stew" setting for 90 minutes instead of 70 minutes. If using a frozen roast, skip the searing step.
2-4 lb. chuck roast
2 Tbsp. olive oil or avocado oil
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. onion powder
1/4 tsp. garlic powder
1 tsp. Italian seasoning
1 white onion, diced
2 Tbsp. butter
1 Tbsp. Worcestershire sauce
1 Tbsp. balsamic vinegar
2 C. (16 oz.) low-sodium beef broth
1 lb. bag baby carrots
Small potatoes
1/4 C. cold water
3-4 Tbsp. cornstarch
Set the Instant Pot to the "Sauté" setting. Mix together salt, pepper, onion powder, garlic powder, and Italian seasoning in a plate or shallow bowl. Roll the roast in the seasoning mixture so that most of the outside of the roast is coated. Add oil to the warmed Instant Pot and add the chuck roast. Sear each side for 30-60 seconds until the meat is browned on all sides. Remove the roast from the Instant Pot and add the onion and butter. While you sauté the onions, work to de-glaze the pan and scrape up the bits of flavor from the bottom of the pot. When the onion is mostly softened, add Worcestershire sauce and balsamic vinegar. Then add beef broth. Insert a trivet on the bottom of the pot and add the seared roast on top of the trivet. Put the lid on the Instant Pot and set to the "Meat/Stew" setting. Cook for 70 minutes. Do a natural pressure release for at least 20 minutes, then open the lid and add the carrots and potatoes (if desired). Cook for another 8-10 minutes on the "Manual/High Pressure" setting. Do a natural pressure release for 10 minutes. Remove the meat, carrots, and potatoes. Add cornstarch to cold water and mix until smooth. Add cornstarch slurry to Instant Pot liquid and cook on the "Sauté" setting until gravy is thickened. Season with salt and pepper. Serve gravy with meat and vegetables.
Notes: May substitute a rump roast for the chuck roast.
If using a frozen roast or considerably larger roast, cook the roast on the "Meat/Stew" setting for 90 minutes instead of 70 minutes. If using a frozen roast, skip the searing step.
Whole Wheat Bread
From @amberskitchen on Instagram.
3 C. very warm water (water should be no hotter than would be used to fill a baby's bottle)
3/4 C. honey (can substitute sugar or coconut sugar, but honey is preferred)
1-1/2 Tbsp. active dry yeast
1 Tbsp. salt
1 egg
1/3 C. melted coconut oil (melted, then measured)
1-1/2 tsp. dough enhancer
1/4 C. vital wheat gluten
6-9 C. whole wheat flour
Place dough hook accessory on Bosch. Add water, sugar, and yeast to the mixing bowl. Put the lid on. Turn the Bosch on for a 1-2 seconds just to incorporate the sugar and yeast. Let yeast mixture sit for 10 minutes until yeast has dissolved and mixture has puffed up. Keep the lid on during this time to keep the warmth of the water inside the bowl. (If mixture does not puff up, discard and start over. The yeast did not activate either because the yeast is old or the water was too hot. If the yeast is not activated, the bread will not rise properly, so it’s better to discard and start again.)
After 10 minutes, add the salt, egg, coconut oil, dough enhancer, and vital wheat gluten to the yeast mixture. Take the lid off the bowl but keep the splash guard on. Turn the mixer on to Speed #1. Add flour cup by cup (after 7 cups, add in half-cup measurements) until mixture becomes lopsided and pulls away from the side of the bowl. DO NOT ADD TOO MUCH FLOUR, or bread will be dry. Once it seems enough flour has been added, place lid on bowl and let the Bosch continue kneading the mixture for 15 minutes. Check the dough after 15 minutes. If the mixture seems sticky, add a little more flour as needed. With lid on the bowl, let dough rise for 45-60 minutes.
After the dough has risen, dump dough onto a floured surface and divide dough into thirds. With a rolling pin, roll each portion of dough to be about 5 inches wide and 8-10 inches long. Roll up dough (like a cinnamon roll) to form a loaf. Place each loaf, seam side down, in a greased 8.5x4.5-inch loaf pan. Cover pans with a clean dish towel and let loaves rise until doubled in size, about 30-60 minutes. DO NOT OVER-RISE, or flavor and texture will suffer. Bake at 380 degrees for 30 minutes if using glass/ceramic pans or 28 minutes if using metal pans. (Bread should reach 190 degrees to be fully baked but not over-baked.)
Immediately remove bread from pans to avoid condensation, which will cause a soggy loaf. Rub tops of bread loves with butter while still warm.
Notes: If making lots of bread, purchase yeast in bulk and store in a sealed container in the freezer.
Spray measuring cup used to measure honey with nonstick baking spray before adding honey. It will make cleanup easier.
Whole wheat flour has a very short shelf life (about 3-6 months), so store extra flour in the freezer.
Hard white wheat makes the best bread if grinding your own wheat to make flour. The amount of flour will vary each time, so flour needs to be added in increments.
When baking, you may need to cover the tops of the loaves with foil during the last 10 minutes so the tops do not get too dark.
If using 9x5-inch loaf pans, cut dough into two loaves and cook for 28 minutes if using glass/ceramic pans or 26 minutes if using metal pans. Can also be used to make nine mini loaves (cook for the same amount of time, then add foil and cook a few more minutes until bottoms of loaves reach desired color).
This recipe is based on using a Bosch. The motor in most KitchenAid stand mixers is not strong enough to knead for 15 minutes. You can mix the dough by hand if you don't have a Bosch; the dough will just require an extra rise. After adding the egg, coconut oil, etc., knead the dough by hand for 5 minutes and then cover the dough and allow to rise about 45 minutes until double in size. Punch down dough and then allow dough to rise a second time, covered, for 30-45 minutes. Separate dough into three sections, and follow remaining directions (the dough will need to rise a third time in the pans before baking).
3 C. very warm water (water should be no hotter than would be used to fill a baby's bottle)
3/4 C. honey (can substitute sugar or coconut sugar, but honey is preferred)
1-1/2 Tbsp. active dry yeast
1 Tbsp. salt
1 egg
1/3 C. melted coconut oil (melted, then measured)
1-1/2 tsp. dough enhancer
1/4 C. vital wheat gluten
6-9 C. whole wheat flour
Place dough hook accessory on Bosch. Add water, sugar, and yeast to the mixing bowl. Put the lid on. Turn the Bosch on for a 1-2 seconds just to incorporate the sugar and yeast. Let yeast mixture sit for 10 minutes until yeast has dissolved and mixture has puffed up. Keep the lid on during this time to keep the warmth of the water inside the bowl. (If mixture does not puff up, discard and start over. The yeast did not activate either because the yeast is old or the water was too hot. If the yeast is not activated, the bread will not rise properly, so it’s better to discard and start again.)
After 10 minutes, add the salt, egg, coconut oil, dough enhancer, and vital wheat gluten to the yeast mixture. Take the lid off the bowl but keep the splash guard on. Turn the mixer on to Speed #1. Add flour cup by cup (after 7 cups, add in half-cup measurements) until mixture becomes lopsided and pulls away from the side of the bowl. DO NOT ADD TOO MUCH FLOUR, or bread will be dry. Once it seems enough flour has been added, place lid on bowl and let the Bosch continue kneading the mixture for 15 minutes. Check the dough after 15 minutes. If the mixture seems sticky, add a little more flour as needed. With lid on the bowl, let dough rise for 45-60 minutes.
After the dough has risen, dump dough onto a floured surface and divide dough into thirds. With a rolling pin, roll each portion of dough to be about 5 inches wide and 8-10 inches long. Roll up dough (like a cinnamon roll) to form a loaf. Place each loaf, seam side down, in a greased 8.5x4.5-inch loaf pan. Cover pans with a clean dish towel and let loaves rise until doubled in size, about 30-60 minutes. DO NOT OVER-RISE, or flavor and texture will suffer. Bake at 380 degrees for 30 minutes if using glass/ceramic pans or 28 minutes if using metal pans. (Bread should reach 190 degrees to be fully baked but not over-baked.)
Immediately remove bread from pans to avoid condensation, which will cause a soggy loaf. Rub tops of bread loves with butter while still warm.
Notes: If making lots of bread, purchase yeast in bulk and store in a sealed container in the freezer.
Spray measuring cup used to measure honey with nonstick baking spray before adding honey. It will make cleanup easier.
Whole wheat flour has a very short shelf life (about 3-6 months), so store extra flour in the freezer.
Hard white wheat makes the best bread if grinding your own wheat to make flour. The amount of flour will vary each time, so flour needs to be added in increments.
When baking, you may need to cover the tops of the loaves with foil during the last 10 minutes so the tops do not get too dark.
If using 9x5-inch loaf pans, cut dough into two loaves and cook for 28 minutes if using glass/ceramic pans or 26 minutes if using metal pans. Can also be used to make nine mini loaves (cook for the same amount of time, then add foil and cook a few more minutes until bottoms of loaves reach desired color).
This recipe is based on using a Bosch. The motor in most KitchenAid stand mixers is not strong enough to knead for 15 minutes. You can mix the dough by hand if you don't have a Bosch; the dough will just require an extra rise. After adding the egg, coconut oil, etc., knead the dough by hand for 5 minutes and then cover the dough and allow to rise about 45 minutes until double in size. Punch down dough and then allow dough to rise a second time, covered, for 30-45 minutes. Separate dough into three sections, and follow remaining directions (the dough will need to rise a third time in the pans before baking).
Cheesy Chicken, Broccoli, and Rice Skillet
From The Girl Who Ate Everything.
3 Tbsp. extra virgin olive oil
1/2 medium yellow onion, diced finely
1 lb. boneless skinless chicken breasts, cut into bite sized pieces
2 cloves of garlic, minced
1 tsp. kosher salt
Freshly ground pepper to taste
1 C. uncooked extra long grain white rice
2-1/2 C. broccoli florets, cut into bite sized pieces
2-1/2 C. low-sodium chicken broth
2 C. shredded extra sharp cheddar cheese
In a large skillet with a high edge, sauté onions in two tablespoons of olive oil over medium heat. Season chicken with salt and pepper. Once onions soften, increase the heat to medium high and add chicken to the pan. Brown the chicken pieces and add the garlic. Cook for about 1 more minute. Push chicken to one side of the pan and add additional tablespoon of olive oil to other side. Add the uncooked rice in the olive oil and saute it for a couple of minutes. Add the chicken broth to the pan and bring the mixture to a boil. Lower the heat to a simmer and cover the pan with a lid. Cook chicken and rice mixture covered for about 12 minutes. Sprinkle the broccoli evenly over the chicken and rice mixture and stir to combine. Continue to cook covered another 8 minutes on low, or until broccoli and rice are both tender. Remove from heat and stir in half a cup of cheese. Sprinkle remaining cheese on top and cover with a lid, letting it sit for 1-2 minutes or until cheese has melted.
3 Tbsp. extra virgin olive oil
1/2 medium yellow onion, diced finely
1 lb. boneless skinless chicken breasts, cut into bite sized pieces
2 cloves of garlic, minced
1 tsp. kosher salt
Freshly ground pepper to taste
1 C. uncooked extra long grain white rice
2-1/2 C. broccoli florets, cut into bite sized pieces
2-1/2 C. low-sodium chicken broth
2 C. shredded extra sharp cheddar cheese
In a large skillet with a high edge, sauté onions in two tablespoons of olive oil over medium heat. Season chicken with salt and pepper. Once onions soften, increase the heat to medium high and add chicken to the pan. Brown the chicken pieces and add the garlic. Cook for about 1 more minute. Push chicken to one side of the pan and add additional tablespoon of olive oil to other side. Add the uncooked rice in the olive oil and saute it for a couple of minutes. Add the chicken broth to the pan and bring the mixture to a boil. Lower the heat to a simmer and cover the pan with a lid. Cook chicken and rice mixture covered for about 12 minutes. Sprinkle the broccoli evenly over the chicken and rice mixture and stir to combine. Continue to cook covered another 8 minutes on low, or until broccoli and rice are both tender. Remove from heat and stir in half a cup of cheese. Sprinkle remaining cheese on top and cover with a lid, letting it sit for 1-2 minutes or until cheese has melted.
White Bread
From @amberskitchen on Instagram. For Christmas this year, I received a Bosch mixer just so I could make this bread recipe. I haven't made the recipe yet, but wanted to post it here to make it easier to access.
3 C. very warm water (water should be no hotter than would be used to fill a baby's bottle)
3/4 C. sugar or coconut sugar
1-1/2 Tbsp. active dry yeast
1 Tbsp. salt
1 egg
1/3 C. melted coconut oil (melted, then measured)
6-9 C. unbleached bread flour (Lehi Roller Mills Turkey Brand preferred)
Place dough hook accessory on Bosch. Add water, sugar, and yeast to the mixing bowl. Put the lid on. Turn the Bosch on for a 1-2 seconds just to incorporate the sugar and yeast. Let yeast mixture sit for 10 minutes until yeast has dissolved and mixture has puffed up. Keep the lid on during this time to keep the warmth of the water inside the bowl. (If mixture does not puff up, discard and start over. The yeast did not activate either because the yeast is old or the water was too hot. If the yeast is not activated, the bread will not rise properly, so it’s better to discard and start again.)
After 10 minutes, add the salt, egg, and coconut oil to the yeast mixture. Take the lid off the bowl but keep the splash guard on. Turn the mixer on to Speed #1. Add flour cup by cup (after 7 cups, add in half-cup measurements) until mixture becomes lopsided and pulls away from the side of the bowl. DO NOT ADD TOO MUCH FLOUR, or bread will be dry. Once it seems enough flour has been added, place lid on bowl and let the Bosch continue kneading the mixture for 15 minutes. Check the dough after 15 minutes. If the mixture seems sticky, add a little more flour as needed. With lid on the bowl, let dough rise for 45-60 minutes.
After the dough has risen, dump dough onto a floured surface and divide dough into thirds. With a rolling pin, roll each portion of dough to be about 5 inches wide and 8-10 inches long. Roll up dough (like a cinnamon roll) to form a loaf. Place each loaf, seam side down, in a greased 8.5x4.5-inch loaf pan. Cover pans with a clean dish towel and let loaves rise until doubled in size, about 30-60 minutes. DO NOT OVER-RISE, or flavor and texture will suffer. Bake at 380 degrees for 24 minutes if using glass/ceramic pans or 22 minutes if using metal pans. (Bread should reach 190 degrees to be fully baked but not over-baked.)
Immediately remove bread from pans to avoid condensation, which will cause a soggy loaf. Rub tops of bread loves with butter while still warm.
Notes: If making lots of bread, purchase yeast in bulk and store in a sealed container in the freezer.
The amount of flour will vary each time, so flour needs to be added in increments.
When baking, you may need to cover the tops of the loaves with foil during the last 10 minutes so the tops do not get too dark.
If using 9x5-inch loaf pans, cut dough into two loaves and cook for 28 minutes if using glass/ceramic pans or 26 minutes if using metal pans. Can also be used to make nine mini loaves (cook for the same amount of time, then add foil and cook a few more minutes until bottoms of loaves reach desired color).
This recipe is based on using a Bosch. The motor in most KitchenAid stand mixers is not strong enough to knead for 15 minutes. You can mix the dough by hand if you don't have a Bosch; the dough will just require an extra rise. After adding the egg, coconut oil, etc., knead the dough by hand for 5 minutes and then cover the dough and allow to rise about 45 minutes until double in size. Punch down dough and then allow dough to rise a second time, covered, for 30-45 minutes. Separate dough into three sections, and follow remaining directions (the dough will need to rise a third time in the pans before baking).
3 C. very warm water (water should be no hotter than would be used to fill a baby's bottle)
3/4 C. sugar or coconut sugar
1-1/2 Tbsp. active dry yeast
1 Tbsp. salt
1 egg
1/3 C. melted coconut oil (melted, then measured)
6-9 C. unbleached bread flour (Lehi Roller Mills Turkey Brand preferred)
Place dough hook accessory on Bosch. Add water, sugar, and yeast to the mixing bowl. Put the lid on. Turn the Bosch on for a 1-2 seconds just to incorporate the sugar and yeast. Let yeast mixture sit for 10 minutes until yeast has dissolved and mixture has puffed up. Keep the lid on during this time to keep the warmth of the water inside the bowl. (If mixture does not puff up, discard and start over. The yeast did not activate either because the yeast is old or the water was too hot. If the yeast is not activated, the bread will not rise properly, so it’s better to discard and start again.)
After 10 minutes, add the salt, egg, and coconut oil to the yeast mixture. Take the lid off the bowl but keep the splash guard on. Turn the mixer on to Speed #1. Add flour cup by cup (after 7 cups, add in half-cup measurements) until mixture becomes lopsided and pulls away from the side of the bowl. DO NOT ADD TOO MUCH FLOUR, or bread will be dry. Once it seems enough flour has been added, place lid on bowl and let the Bosch continue kneading the mixture for 15 minutes. Check the dough after 15 minutes. If the mixture seems sticky, add a little more flour as needed. With lid on the bowl, let dough rise for 45-60 minutes.
After the dough has risen, dump dough onto a floured surface and divide dough into thirds. With a rolling pin, roll each portion of dough to be about 5 inches wide and 8-10 inches long. Roll up dough (like a cinnamon roll) to form a loaf. Place each loaf, seam side down, in a greased 8.5x4.5-inch loaf pan. Cover pans with a clean dish towel and let loaves rise until doubled in size, about 30-60 minutes. DO NOT OVER-RISE, or flavor and texture will suffer. Bake at 380 degrees for 24 minutes if using glass/ceramic pans or 22 minutes if using metal pans. (Bread should reach 190 degrees to be fully baked but not over-baked.)
Immediately remove bread from pans to avoid condensation, which will cause a soggy loaf. Rub tops of bread loves with butter while still warm.
Notes: If making lots of bread, purchase yeast in bulk and store in a sealed container in the freezer.
The amount of flour will vary each time, so flour needs to be added in increments.
When baking, you may need to cover the tops of the loaves with foil during the last 10 minutes so the tops do not get too dark.
If using 9x5-inch loaf pans, cut dough into two loaves and cook for 28 minutes if using glass/ceramic pans or 26 minutes if using metal pans. Can also be used to make nine mini loaves (cook for the same amount of time, then add foil and cook a few more minutes until bottoms of loaves reach desired color).
This recipe is based on using a Bosch. The motor in most KitchenAid stand mixers is not strong enough to knead for 15 minutes. You can mix the dough by hand if you don't have a Bosch; the dough will just require an extra rise. After adding the egg, coconut oil, etc., knead the dough by hand for 5 minutes and then cover the dough and allow to rise about 45 minutes until double in size. Punch down dough and then allow dough to rise a second time, covered, for 30-45 minutes. Separate dough into three sections, and follow remaining directions (the dough will need to rise a third time in the pans before baking).
Sausage Hash Brown Bake
From Taste of Home.
2 lbs. bulk pork sausage
2 C. shredded cheddar cheese, divided
1 can (10-3/4 oz.) condensed cream of chicken soup, undiluted
1 C. sour cream
1 carton (8 oz.) French onion dip
1 C. chopped onion
1/4 C. chopped green pepper
1/4 C. chopped sweet red pepper
1/8 tsp. pepper
1 package (30 oz.) frozen shredded hash brown potatoes, thawed
In a large skillet, cook sausage over medium heat until no longer pink; drain on paper towels. Add onion, green pepper, and sweet red pepper to skillet and cook in sausage grease until vegetables are soft. Remove onions and peppers from skillet.
In a large bowl, combine 1-3/4 cups cheese, soup, sour cream, French onion dip, cooked onions/peppers, and 1/8 tsp. pepper; fold in potatoes.
Spread half of potato mixture into a greased shallow 3-qt. baking dish. Top with sausage and remaining potato mixture. Sprinkle with remaining cheese. Cover and bake at 350 degrees for 45 minutes. Uncover; bake 10 minutes longer or until heated through.
Notes: When I made this recipe, I omitted the onion and green/red peppers. I sprinkled in 1 Tbsp. dry, minced onion to the potato mixture. I also baked the mixture in a 9x13-inch casserole dish. Using that size pan, I would recommend only using 1 lb. sausage rather than 2 lbs. I also did not cover the casserole while baking and only cooked the mixture in the oven for 20 minutes (just until potatoes are cooked through and cheese is melted).
In the comments section for this recipe, I read that ground beef could be substituted for the sausage.
The recipe is very similar to "funeral potatoes," and I may consider adding French onion dip to my version of funeral potatoes.
2 lbs. bulk pork sausage
2 C. shredded cheddar cheese, divided
1 can (10-3/4 oz.) condensed cream of chicken soup, undiluted
1 C. sour cream
1 carton (8 oz.) French onion dip
1 C. chopped onion
1/4 C. chopped green pepper
1/4 C. chopped sweet red pepper
1/8 tsp. pepper
1 package (30 oz.) frozen shredded hash brown potatoes, thawed
In a large skillet, cook sausage over medium heat until no longer pink; drain on paper towels. Add onion, green pepper, and sweet red pepper to skillet and cook in sausage grease until vegetables are soft. Remove onions and peppers from skillet.
In a large bowl, combine 1-3/4 cups cheese, soup, sour cream, French onion dip, cooked onions/peppers, and 1/8 tsp. pepper; fold in potatoes.
Spread half of potato mixture into a greased shallow 3-qt. baking dish. Top with sausage and remaining potato mixture. Sprinkle with remaining cheese. Cover and bake at 350 degrees for 45 minutes. Uncover; bake 10 minutes longer or until heated through.
Notes: When I made this recipe, I omitted the onion and green/red peppers. I sprinkled in 1 Tbsp. dry, minced onion to the potato mixture. I also baked the mixture in a 9x13-inch casserole dish. Using that size pan, I would recommend only using 1 lb. sausage rather than 2 lbs. I also did not cover the casserole while baking and only cooked the mixture in the oven for 20 minutes (just until potatoes are cooked through and cheese is melted).
In the comments section for this recipe, I read that ground beef could be substituted for the sausage.
The recipe is very similar to "funeral potatoes," and I may consider adding French onion dip to my version of funeral potatoes.
Queso Dip
From The Girl Who Ate Everything.
16 oz. Velveeta cheese
1 15-oz. can Hormel no-bean chili
1 C. half & half (or amount needed to reach desired consistency)
1/2 tsp. ground cayenne pepper
2 tsp. paprika
3 tsp. chili powder
2 tsp. cumin
1 Tbsp. lime juice
Tortilla chips, for serving
Cut Velveeta cheese into cubes. Add cheese and chili to a microwave-safe bowl. Heat mixture in the microwave in 30-second increments. Stir mixture after each 30-second interval and continue heat/stir process until cheese is mostly melted. Add cheese/chili mixture and remaining ingredients to a small (1.5-2 quart) slow cooker. Cover and keep on low/warm setting until ready to serve.
Serve with tortilla chips.
Notes: Add half & half to reach desired consistency. As mixture sits, more half & half may need to be added to thin dip. The Velveeta and chili are very salty by themselves and chili powder also has a lot of sodium. I want to experiment with the spices to find a combination that does not taste as salty.