RECIPES
These recipes are tried and true.
Some are old family recipes handed down from grandparents and some are just recipes made up on a whim by me!
Either way, we hope you enjoy them
MAPLE BACON BAKED BRIE
This recipe makes a great appetizer, especially during the holidays or football season
6 Ingredients
Bacon
1/4 cup maple syrup
1 sheet Puff Pastry
1 Brie wheel
Egg wash
Bread or crackers to serve
Instructions
Preheat oven to 400F
In small skillet, over medium heat, cook bacon until crispy; drain fat.
Add syrup and stir until combined.
On parchment lined baking sheet, lay roll out puff pastry.
Place wheel of Brie on top and top with all but 1 or 2 tbsp of bacon mix.
Fold each corner of pastry and brush with egg wash.
Bake until golden brown
Serve with bread or crackers and enjoy!
CHICKEN SPAGHETTI CASSEROLE
This recipe was a quick and easy throw together one night when I couldn't figure out what to make for supper -- well it turned out, the family LOVED it and it has quickly become a favorite
Ingredients
6 skinless boneless chicken breasts
2 - 3 cans Campbells Cream of Chicken
Garlic Powder to taste
Onion Powder to taste
Pepper to taste
Spaghetti noodles
Parmesan Cheese
Instructions
Cut chicken into pieces and brown until cooked all the way through
Remove chicken and place on a cutting board to the side. Keep natural juices that cooked out.
Add cans of Cream of Chicken - should be a medium creaminess - not too thick and not too soupy
Add garlic powder, onion powder, and pepper to taste, I don't use a specific measurement - just remember, you can always add, but you can't take away
Stir your cream of chicken mixture until everything is blended well.
Add chicken back to mixture and cover, place on lowest heat setting to keep warm.
Cook spaghetti noodles til al dente; usually 8-9 mins.
In a baking dish, lay half of chicken mixture on bottom, then add the cooked spaghetti noodle, then top with rest of chicken mixture. Put in oven at 350F for 10mins.
Add parmesan cheese and cook another 5 mins or until cheese is a golden brown.
If you wanted to add a little kick, just add a can of Ro*Tel
ENJOY!
4 LOAF WHEAT BREAD
Two For You Two For Me - This recipe is meant to share with a friend
6 Ingredients
1/2 cup Honey
11 cups Flour (1/2 whole wheat 1/2 all purpose)
2 tbsp Instant yeast
1 1/2 tbsp Salt
1/2 cup Oil
4 cups Water
INSTRUCTIONS
Dissolve the yeast and honey in the warm water. Add the oil and salt and stir to combine.
Add 5 cups of the whole wheat flour to the bowl and stir to combine. Stir for 3 to 5 minutes.
Stir in the white flour, a cup at a time, until a smooth dough starts to form. You can use a stand mixer or your hands.
Knead the dough on a well-floured surface until the dough becomes soft and elastic and doesn’t stick to your hands. I like to knead this for 6-8 minutes by hand, it helps the end texture a lot to work the dough well!
Let the dough rise in the bowl until doubled, covered with a heavy towel or plastic wrap.
Once the dough has risen, divide it into four pieces. Shape the dough into loaves and place them in 4 greased loaf pans.
Let the dough rise in the pans until it is an inch above the rim.
Bake the bread at 350 degrees for 35 minutes. The crust will be golden brown and you’ll hear a hollow sound when you tap the bread with your fingernail.
Remove the bread from the oven, then remove the bread from the pans and place the hot loaves on wire racks to cool. Rub a stick of butter on the top of the hot loaves.
Allow the loaves to cool slightly or to room temperature before slicing and serving. Store cooled loaves in an air-tight container and use within 5 days.
HOMEMADE PRETZELS
These pretzels are a family favorite!
They are soft and so easy to make.
Ingredients
2/3 cup baking soda
2 tablespoons granulated sugar
1 packet (2 1/4 teaspoons) active dry yeast
1 teaspoon kosher salt
1 stick (8 tablespoons) unsalted butter, divided
3 cups all-purpose flour, plus more for dusting
Vegetable oil, for greasing the bowl
1 tablespoon coarse pretzel salt, for sprinkling or course ground Himalayan Sea Salt
Directions
Preheat the oven to 250°F. Line a baking sheet with foil. Evenly sprinkle the baking soda over the prepared baking sheet and bake for 1 hour. Melt 2 tablespoons of the butter.
Meanwhile, pour one cup of warm water into a large bowl. Whisk in the granulated sugar until dissolved. Sprinkle the yeast over the water and let sit until the yeast becomes frothy, about 5 minutes. Stir in the salt and the 2 tablespoons of melted better.
Add the flour, stirring in a bit at a time, until a dough forms and loses most of its stickiness. Knead the dough until smooth, then lift from the bowl and oil the bowl with vegetable oil. Place the dough back into the bowl and cover with plastic wrap. Let sit in a warm spot until doubled in size, about 45 minutes to an hour.
Remove the baked baking soda from the oven and set aside. (Make sure not to breathe it in or handle it with your bare hands as it can be irritating.) Preheat the oven to 450°F. Line a sheet pan with parchment paper and set aside.
Spray nonstick spray on your counter or large cutting board, or use parchment paper to cover. Pour out the risen dough.
Cut the dough into strips approximately 1-1/2” wide and 8” long. Then, stretch and roll the dough strips until they are long, thin ropes, about 36″ each.Shape the ropes into the classic pretzel shape (as demonstrated in the video above).
Pour 3 cups of hot tap water into a large, non-reactive bowl. Whisk the baked baking soda into the hot water until dissolved. Briefly dip each pretzel, one at a time, into the baking solution and then place on the prepared baking sheet. You should be able to fit 6, barely touching pretzels on the sheet. Sprinkle the pretzels with pretzel salt.
Bake for 8 minutes, turning the tray 180° half-way through. Melt the remainder of the butter.
Brush the freshly baked pretzels with melted butter and serve warm.
