Soft Pretzels

Ingredients:

·         1 1/2 cups warm water

·         2 tablespoons light brown sugar

·         1 package active dry yeast (2 1/4 teaspoons)

·         3 ounces unsalted butter, melted

·         2 1/2 teaspoons kosher salt

·         4 1/2 to 5 cups all-purpose flour

·         Vegetable oil

·         3 quarts water

·         3/4 cup baking soda

·         1 whole egg, beaten with 1 tablespoon cold water

·         Coarse sea salt

Directions:

1.      Combine the water, sugar, yeast, and butter in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes.

2.      Add the salt and flour and mix on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the side of the bowl, about 3 to 4 minutes. If the dough appears too wet, add additional flour, 1 tablespoon at a time.

3.      Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands.

4.      Oil a bowl with vegetable oil, add the dough and turn to coat with the oil.

5.      Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size, about 1 hour.

6.      Preheat the oven to 425 degrees F.

7.      Bring the water to a boil in a small roasting pan over high heat and add the baking soda.

8.      Remove the dough from the bowl and place on a flat surface.

9.      Divide the dough into 8 equal pieces, about 4 1/4 to 4 1/2 ounces each.

10.  Roll each piece into a long rope and shape into the lengths or shapes that you want (sticks are easy and tasty).

11.  Boil the pretzels in the water solution in batches. Boil for about 30 seconds. Remove with a large slotted spoon.

12.  Place pretzels on a baking sheet that has been sprayed with cooking spray. Make sure they are not touching.

13.  Brush the tops with the egg wash and season liberally with the salt.

14.  Place into the oven and bake for 15 to 18 minutes until golden brown.

15.  Add additional toppings immediately after they come out of the oven.

Best Cornbread

I got this cornbread recipe from my friend Stacie, who got it from this site. Jeff says this is the best cornbread he has ever eaten. I think the secret is the sugar. And the butter.

Ingredients:

½ C cornmeal
1 ½ C flour
2/3 C sugar
1 Tbs baking powder
½ tsp salt
1/3 C oil
3 Tbs butter, melted
2 eggs, beaten
1 ¼ C milk

Directions:

Preheat oven to 350. Combine dry ingredients. Make a well and add wet ingredients. Mix until just combined. Bake in a greased 8x8 pan for 35 minutes. (I like to bake in muffin tins for about 25 minutes - it makes automatic portions and cooks evenly. But it is more dense in an 8x8 pan if you prefer it that way.)

Fresh Salsa-Heidi Wood

10 semi-ripe roma tomatoes (I've found that I prefer the flavor and texture of the light red romas to the totally-ripe red ones)
1/2 med green pepper
1/4 large yellow onion
1 bunch cilantro
1-3 jalapenos (depends on the heat you want, and the jalapeno)
1 t salt
1/2 t garlic powder
2 T vinegar
1/2 t garlic salt

Chop in your food processor, mix together, and refrigerate!

Stromboli- Heidi Wood

 1 loaf thawed frozen bread dough

(Or homemade bread dough if desired)
Italian Spices (i.e. oregano)
Garlic Salt
Parmesan Cheese
Favorite Pizza Toppings
-Pepperoni, Olives, Onion, Mushrooms, Etc.
Mozzarella Cheese
Spaghetti Sauce

Roll the loaf of bread dough into a large rectangle, about 1/4 inch thickness. Sprinkle Italian Spices, Garlic Salt, and Parmesan Cheese across the dough; season to taste. Layer your choice of Pizza Toppings across the dough about 2 inches from all edges. Layer Mozzarella Cheese over the Pizza Toppings. Fold the edges in, and pinch to seal all seams. Place the Stromboli loaf, seams down onto a greased backing sheet.

Bake @ 350, for 30-40 minutes.

Let cool, slice, and serve with Spaghetti Sauce as dip.

SUPER Super Bowl Recipes

Farmer’s Market Salsa

from Sister's Cafe

8-10 large vine ripe Roma tomatoes, diced
1 small Walla Walla sweet onion, diced
1 jalapeño pepper, seeded, diced
1 banana pepper seeded (long pale yellow), chopped
1 small green bell pepper, seeded, diced
Juice of two limes
Chopped fresh cilantro to taste (or dried, to taste)
1 tsp of sugar
Kosher Salt to taste
Ground pepper to taste

For a variation try:
1 chopped, peeled ripe avocado or 1 chopped, peeled ripe nectarine, peach or mango

 

Green Chile Roll-Ups

1 large can whole green chilies

Fat free cream cheese

green onions

reduced fat Mexican blend cheese

Hormel Natural Ham deli meat slices

Pull chilies apart and lay flat on paper towel to dry out a bit.

Dice green onions

Mix cream cheese, onions, cheese in a bowl

Assemble by putting 1/2 slice of deli ham on top of the green chili. Put a dollop of Cream Cheese in the middle Roll and secure with a toothpick.

Bake for 15-20 mins at 350.

 

Frito Pie

from the crockin girls
2 lb ground turkey seasoned (browned and with salt and pepper)
1 onion
1 green bell pepper
1 packet of chili seasoning mix
2 (8 oz) cans tomato sauce
1 can mexicorn
1 can rotel
1 can diced tomatoes
2 cans kidney beans (drained and rinsed)
oregano
cumin
garlic powder
onion powder

To serve with:
1 bag fritos
sour cream
shredded cheese

Directions:

Place all ingredients in slow cooker (last four ingredients to taste). Cover and cook on LOW for 6 - 8 hours or on HIGH for 4 hours. Serve over fritos and top with sour cream and shredded cheese for a yummy "frito pie" :)

 

April Farnsworth's Crockpot Salsa Chicken

Ingredients:
2-4 Chicken breasts
seasonings for chicken (I used Mrs. Dash but you could use anything, salt pepper, or garlic powder)
1 can black beans (drained)
15 oz salsa
1 can corn (drained)
8 oz cream cheese

Directions:
Put blackbeans and half of salsa in crockpot. Put chicken on top, seasoned as you will. Pour remaining salsa on top. Cook on low for 6-8 hours. Shred chicken with a fork and add corn and cream cheese. Cook on high for 30 minutes. Serve over rice. Leftovers can be eaten in a tortilla with tomatoes and lettuce.

Cheesy Potato Soup..

5-6 potatoes
chicken bullion (about 2 teaspoons)
1 cup flour
1 cup butter or margarine
milk
grated cheddar cheese (about three cups)
paprika
salt and pepper to taste
cooked bacon, chopped (optional)

Peel and cube potatoes. Place in a large pot and cover potatoes with water. You don't want too much water, just enough to cover the potatoes. Boil until tender then reduce the heat. Add the bullion, and the salt and pepper. In a smaller sauce pan, melt your butter or margarine. Once it is all melted, stir in the flour while the pan is still on the heat. Stir until it is a smooth paste. Reduce heat and add milk, whisking it until it is a smooth, thickened mixture. (This is your roux.) Add this at once to your potatoes and water. Stir continuously to make a smooth, thick soup. Add 2 cups of the shredded cheese and continue to stir until it is all melted. Sprinkle some paprika in to add color and a slight flavor. Dish up and top with more cheese and bacon. We like to have it with warm bread.