Chewy Soft Pretzels

Recipe and picture from mykitchencafe.blogspot.com

These were so good I couldn't stop eating them!

Makes 8 pretzels

Dough:

2 1/2 cups (10 1/2 ounces) all-purpose flour

1/2 teaspoon salt

1 teaspoon sugar

2 1/4 teaspoons instant yeast

7/8 to 1 cup (7 to 8 ounces) warm water*

Topping:1/2 cup (4 ounces) warm water

2 tablespoons baking soda

Coarse salt (optional)

3 tablespoons butter, melted

Place all of the dough ingredients into a bowl and beat until well combined. Knead the dough, by hand or machine, for about 5 minutes, until it is soft, smooth, and quite slack. Lightly flour the dough and place it in a plastic bag; close the bag, leaving room for the dough to expand, and let it rest for 30 minutes.

Preheat your oven to 500°F. Prepare two baking sheets by spraying them with vegetable oil spray, or lining them with parchment paper. Transfer the dough to a lightly greased work surface, and divide it into eight equal pieces (about 70g, or 2 1/2 ounces, each). Allow the pieces to rest, uncovered, for 5 minutes.

While the dough is resting, combine the 1/2 cup warm water and the baking soda, and place it in a shallow bowl or pie plate. Make sure the baking soda is thoroughly dissolved; if it isn't, it will make your pretzels splotchy.Roll each piece of dough into a long, thin rope (about 28 to 30 inches long), and twist each rope into a pretzel. Dip each pretzel in the baking soda wash (this will give the pretzels a nice, golden-brown color), and place them on the baking sheets. Sprinkle them lightly with coarse, kosher, or pretzel salt. Allow them to rest, uncovered, for 10 minutes.

Bake the pretzels for 8 to 9 minutes, or until they're golden brown. I only bake one baking sheet at a time and let the other rest while the first is in the oven.

Remove the pretzels from the oven, and brush them thoroughly with the melted butter. Keep brushing the butter on until you've used it all up; it may seem like a lot, but that's what gives these pretzels their ethereal taste. Eat the pretzels warm, or reheat them in an oven or microwave.

*Use the greater amount in the winter, the lesser amount in the summer, and somewhere in between in the spring and fall. Your goal is a soft dough.

Zuppa Tuscana

Zuppa Tuscana
1 pound Italian sausage
2 large sliced potatoes
1 large chopped onion
3 cloves minced garlic
2 cups chopped kale (or spinach)
2 cans chicken broth (or 2 bullion cubes)
1 quart water
1 cup heavy cream (or 1 can evaporated milk)
1/4 tsp red pepper (optional)
1/2 can Bacon Bits or bacon (optional)

Cook sausage. Place onions, potatoes, chicken broth,
water, garlic in pot, and cook on medium heat until
potatoes are done. Add sausage, bacon, salt, and
pepper to taste, and simmer for another 10 minutes.
Turn to low heat, add kale and cream. Heat through
and serve.

We had this tonight and it was delicious!
Sorry my picture isn't prettier!

"Award winning" Burger

KRISPY KREME BURGER

NOTE: this is not for anyone who is counting calories or is prone to heart burn!!

4 Krispy Kreme Donuts
1 lb Ground Beef
8 slices of center cut bacon
4 slices Sharp Cheddar Cheese

Mix ground beef with salt, pepper, some worcestershire sauce (1 tbsp). Form into 4 patties. Grill hamburgers on whatever grill you want (we used our electric skillet). Cook bacon. Slice Krispy Kremes in half and place (non glazed) side on grill and cook for 1-2 mins. Place cheese on burger to melt right before serving. Place cheeseburger and 2 slices of bacon on grilled donut and enjoy!

*my family had a burger contest last Halloween and this was the one I entered. You might think it sounds gross but it won 1st place (out of 12 burgers)! I actually saw it on the show "Man vs Food" and copied him. It was actually really good! Try it if you dare :)

Chicken Pomodoro

I tried this the other night and we loved it. I added extra red pepper flakes (accidentally) and it was so good with extra spice. And I served over penne pasta, which we loved. It was in the magazine under thirty minute suppers, and it really was fast.

From: Cook's Country

4 boneless, skinless chicken breasts (about 1 ½ lbs.)
Salt and pepper
3 Tbs. olive oil
1 onion, chopped fine
4 garlic cloves, minced
1 tsp. dried oregano
¼ tsp. red pepper flakes
1-14 oz. can diced tomatoes
1/3 C. heavy cream
¼ C. finely chopped fresh basil

1. Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tbs. oil in large skillet over medium-high heat until just smoking. Cook chicken until golden, about 3 minutes per side. Transfer to plate.
2. Heat remaining oil in empty skillet over medium-high heat until shimmering. Cook onion until softened, about 5 minutes. Add garlic, oregano, and pepper flakes and cook until fragrant, about 30 seconds. Stir in tomatoes, cream, and ¼ tsp. salt and bring to a boil. Return chicken and any accumulated juices to skillet. Simmer, covered, until chicken is cooked through, about 10 minutes.
3. Transfer chicken to platter and tent with foil. Simmer sauce, uncovered until slightly thickened, about 5 minutes. Off heat, stir in basil and season with salt and pepper. Pour sauce over chicken. Serve over rice, polenta, or pasta.

LOW FAT Bean, Bacon and Rice Quesadilla

I made up this recipe tonight using stuff I had in my fridge and we all decided it was a keeper! The best part is, it's low fat and delicious!

4-5 slices turkey bacon (chopped and cooked)
1 can pinto beans
1 packet Goya Sazon seasoning packet
dash of lemon pepper
2 limes
cilantro
1 pouch 90 second minute rice (chicken flavored)
shredded cheddar cheese
tortillas

Added toppings:

chopped avocado
lettuce
sour cream
cilantro ranch dressing
tomatoes

Directions:

Drain beans and cook over medium heat with Goya seasoning packet and a dash of lemon pepper. While beans are heating up, cook your 90 second rice in the packet in the microwave and then add the hot rice to the beans. Chop a handful of cilantro and add to bean/rice mixture and squeeze two limes into the bean mixture as well.

Take two tortillas and layer shredded cheese, bean/rice mixture and cooked bacon and top with second tortilla. I grilled my quesadilla on my George Foreman grill and it was great. You could also cook them on the stove with a frying pan and a little oil. We served ours with a green salad with avocado, cheese, tomatoes and cilantro ranch dressing (the home-made Cafe Rio kind) and they went really good together.

Homemade Frosties and Lasagna Rolls

Homemade Frosties-the kind from Wendy's
1 1/2 cups ICE water- really cold
1 1/2 cups non fat dry milk
2/3 cups sugar
1/2 cup unsweetened cocoa
2-3 cups ice cubes
2 TBSP oil
Blend in a blender for a few minutes. Until you think it is the right consistency.

Makes 4 shakes.

My sister emailed this to me and we tried it. They really taste just like the Frosties from Wendy's. Except me and her had to add more ice to them than what the recipe called for.


Lasagna Rolls

9 lasagna noodles, cooked and cooled
1 jar of your favorite spaghetti sauce
Filling:
1 large container of cottage cheese
1 egg
1/4 cup Parmesan cheese
1 tablespoon parsley flakes
1/8 teaspoon black pepper
1 teaspoon garlic salt
1/2 cup frozen spinach (optional)
3 cups shredded mozzarella cheese, divided

In a 9x13 baking dish, pour 1/2 of the jar of spaghetti sauce.
Mix together all ingredients of the filling except for one cup mozzarella cheese.
Place one lasagna noodle on a cutting board and spread with filling the entire length of the noodle.
Roll up like a sleeping bag and lay in the pan.
Continue until all nine noodles are rolled. Top with remaining sauce and mozzarella cheese.
Bake 350 degrees for 30-40 minutes.

Freezing Directions:
Slightly undercook the noddles. Place in a disposable aluminum pan and cover with plastic wrap and then foil. If you prepare from frozen. cover the first half of baking.

I got this off of Stuio 5 a few months back and am just getting around to trying them. But they are so good and fast to make. I make them without the spinach and they are still good. You will want to make these.

Tomato Basil Pizza

This is a great recipe for all those summer tomatoes. It's also great for luncheons or a quick and easy dinner.

2 cups mozzarella cheese, grated
1/2 cup Parmesan cheese, grated
2 Tbl basil
2/3 cup mayo
2 garlic cloves (chopped or pressed)
4-6 tomatoes (thinly sliced)
pizza crust

Mix everything but tomatoes and spread mixture on crust. Spread tomatoes on top.
Bake 400' for 10-12 minutes.

Chocolate Eclair Cake

Chocolate Eclair Cake by Allrecipies.com

This is a yummy dessert that my husband made the other night (he almost never cooks), so that tells you just how easy it is...you just have to remember to make it the night before so it can refrigerate for 12 hours.

Prep Time: 20 Minutes Ready in: 12 hours

2 (16 oz) pkgs graham crackers, ground up

2 (3.5 oz) pkgs instant vanilla pudding mix

4 cups milk

16 oz frozen whipped topping, thawed

1 (16 oz) pkg prepared chocolate frosting

Line the bottom of a 9x13 inch baking pan with crumbled up graham crackers.

In a large bowl, combine the vanilla pudding mixes with 4 cups milk according to directions on box. Fold in the whipped topping.

Spread a layer of the pudding mixture over the graham crackers. Alternate the graham cracker and pudding layers up to the top of the pan.

Cook the container of prepared chocolate frosting uncovered in the microwave on half power for 1 minute and then pour over the top of the cake.

**Refrigerate for at least 12 hours before serving. Yummy!

More Zucchini Ideas!

Here are two more tried-and-true desserts you can make if you have zucchini coming out of your ears! (Or even if you don't, these are really yummy!  You should try them anyway!)  But sorry, they aren't as healthy as the last few recipes!  :)

Zucchini Pie

This tastes just like apple pie – trust us!  My husband took one of these pies to work to share.  He didn't say anything, just set it out for people to eat.  All day long people came into his office to say thank you for the great apple pie.  Nobody noticed it wasn't apple!  It’s a great way to use zucchini! 

§      4 c. zucchini, peeled and chunked

§      1 1/3 c. sugar

§      2 T. minute tapioca

§      2 tsp. cornstarch

§      1/2 tsp. salt

§      2 tsp. cinnamon

§      1/4 tsp. nutmeg

§      1/4 c. lemon juice

§      1 recipe for a pie crust

§      2 tsp. butter, melted

In a bowl stir all ingredients together except melted butter and piecrust; set aside.  Roll out half the piecrust dough and place in a greased 9 – inch pie plate.  Place filling over crust.  Roll out remaining dough and place atop filling.  Pinch piecrust edges together; vent top crust to allow steam and juices to escape.  Brush with melted butter.  Bake at 400 degrees for about 40 minutes or until browned.  (I place foil loosely around the edges of the crust to prevent over-browning.) 

This next cake is very, very moist!  Yummy!

Zucchini Chocolate Cake 

§      1 c. vegetable oil

§      2 c. sugar

§      3 eggs

§      2 1/2 c. flour

§      1/2 tsp. salt

§      1 tsp. baking soda

§      1/4 tsp. baking powder

§      1/2 c. milk

§      3 (1-oz.) squares unsweetened baking chocolate

§      1 T. vanilla

§      2 c. grated zucchini

In a large bowl combine sugar, oil, and eggs.  Add in dry ingredients.  Add milk and continue to mix well.  Melt baking chocolate in the microwave for 20-second intervals, until just melted.  Blend chocolate and vanilla into batter.  Stir in zucchini.  Bake in a greased 9x13-baking dish at 350 degrees for about 25 minutes.  Cool and frost with Chocolate Butter Frosting.

Chocolate Butter Frosting

 §      1/2 c. butter

§      1/3 c. milk

§      2 (1-oz.) squared unsweetened baking chocolate

§      3 1/2 c. powdered sugar

§      1 tsp. vanilla

Melt the baking chocolate squares in the microwave.  In a medium saucepan, bring butter and milk to a boil.  Remove from heat.  Add melted chocolate, powdered sugar, and vanilla.  Beat until smooth.

Fruit Ice Cream

This is a great recipe and it is very healthy!

Mix: 2 1/2 c. sugar
1/2 pint whipping cream(1 cup)
4 c. milk(I usually use skim)
1 can evaporated milk
Beat all together, then add juice from 3 lemons and 3 oranges
(Yes, it is still great with lemon juice concentrate and regular oj. I usually do about 1/3 c. lemon juice and 2/3 c. oj)

This is the great part, choose your combo of fruit and add. Usually about4 cups of fruit.

My favorite is raspberry(a bag, unfrozen), peach( a couple), banana(1 or 2)
Strawberry peach is awesome.
When using strawberries, puree(chunky), otherwise it will taste like plain ice cream with frozen chunks of berries. Mix and match and be creative.

Freeze in an ice cream maker.