Sweet Potato and Spinach Casserole

This casserole could also be called a quiche, which seems fancier. And this is certainly fancy looking- bright orange yams with a creamy, fluffy spinach layer- oh so good! Great as a side to pork, chicken, or beef, but also a delicious main course!

Sweet Potato and Spinach Casserole  by Erin Taylor

1 1/2 C. milk
3 eggs
1/4 C. butter, melted
1/2 C. Bisquick baking mix
2 C. chopped spinach (frozen would work well, I use fresh and chop it up)
1 1/2C. grated cheese (Gruyere, Gouda, or just plain old cheddar or monterey jack)
1 med. sweet potato or yam (get the kind with orange flesh- much prettier)
2 bacon strips, chopped (optional)
salt and pepper
season salt


Preheat oven to 375 deg. Peel sweet potato and slice in thin slices so you have about 24-30 slices. Set aside. In large bowl combine milk, eggs, melted butter and bisquick mix; whisk until well mixed. Add about 1 tsp salt and dash of pepper, add season salt (about 1/2 tsp) if desired.  Mix in spinach and  1 C. of the cheese.

In casserole or baking dish coated with pan spray or drizzle of olive oil (about 9X9 size for a thicker pie) place sliced rounds of potatoes side by side in rows until bottom of baking dish  is covered.  Pour spinach mixture over potatoes and spread evenly. Layer top with potatoes as you did the bottom, lightly salt and pepper potatoes, sprinkle cheese on top and add bacon pieces. (these can be pre-cooked, but raw is fine too- they will brown in oven.)

Bake, uncovered, at 375 for about 30- 40 minutes or until center is puffy and firm. When finished, remove from oven and let sit for about 10-15 minutes before serving so it can "set" a bit more.

Cranberry Orange Sauce

I love cranberry sauce, but I realize many people don't. It can be very tart. However, I came up with this extremely simple recipe for homemade cranberry orange sauce that is not only sweet and delicious, but an absolute gorgeous color!


 (picture is of Rachel Ray's sauce- similar recipe.)

Cranberry Orange Sauce by Erin Taylor

1 bag fresh cranberries (in produce section)
1/2 c. frozen orange juice concentrate
1 Tbsp. grated orange zest
1 1/2 c. sugar (more sugar than most recipes- this is more like a jam)
1/2 tsp salt
1/4 C. Corn starch mixed with 1/2 C. water

Place cranberries in pot. Add orange juice concentrate. Cover and cook on medium heat until berries begin to soften and reduce down. (about 10 minutes)  Add sugar, salt, and zest and cook with lid off until sugar desolves and it begins to bubble. Using a potatoe masher, mash the mixture in the pot to mash berries. No need to mash all the berries to a pulp, just break them up a bit.  Add cornstarch and water mix and stir until thickened.  Place in container and keep refrigerated.

Yeast Biscuits (by Paula Deen)

This recipe for biscuits makes thick, fluffy, light biscuits, and they are no-fail! The yeast added makes them tender and fluffy and soft. And you don't have to wait for them to raise, just stick them in the oven and in a few minutes you have perfect biscuits!

Yeast Biscuits (by Paula Deen)  - this recipe is half the original recipe Paula gives. It will make about 9-10 biscuits

1/2 (about 1 1/2 tsp.) package yeast

1/4 cup lukewarm water

2.5 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 tablespoon baking powder

1 tablespoon sugar

1/3 cup plus 2 Tbsp. solid shortening (recommended: Crisco)

1 cup buttermilk (if you don't have buttermilk, use 2 Tbsp. vinegar added to regular milk)

 Preheat oven to 400 degrees F. Dissolve yeast in warm water; set aside. Mix dry ingredients together. Cut in shortening. Add yeast and buttermilk and mix well. Turn dough onto lightly floured surface and roll out to desired thickness. Cut with small biscuit cutter and place on greased baking sheet. Bake for 12 minutes or until golden brown.

Pumpkin Ginger Chocolate Chip Cookies

Everyone loves pumpkin chocolate chip cookies, and everyone will love this spicy little twist on the classic. The key is the ginger paste (found in the refridgerated herb section at the grocery store) which gives them a fresh, zingy ginger flavor!

(picture coming as soon as my batch makes it out of the oven and I take the picture!)

Pumpkin Ginger Chocolate Chip Cookies
by Erin Taylor

preheat oven to 350 deg.

In a mixing bowl combine:

1 3/4 C. granulated sugar
1 c. pumpkin puree
1/2 C. butter (1 stick)
1 egg
1 tsp. ginger paste

Beat until well mixed. Then add:
2 C. flour
1 tsp. each:  baking powder, baking soda
1/4 tsp. salt
1 tbsp. cinnamon

mix just until ingredients are combined, but don't over mix.  Stir in by hand:
1 C. semi-sweet chocolate chips (I use the mini's and they are perfect.)

make sure to scrape the bottom of the bowl to get any unincorporated parts mixed in well.

Spray baking sheet with pan spray and scoop out by large spoonfulls (or an icecream scoop which is what I use) onto baking sheet.  Place them about 3 inches apart so they can spread.
Bake for about 10-12 minutes, until puffed up in center and golden around edges. Remove from oven and let cool for 2-3 minutes until transfering to plate or container.

Enjoy!

White Chocolate Mousse Cups

An extremely simple but incredibly elegant pastry! You won't believe how simple it is!

White Chocolate Mousse Cups             by Erin Taylor

1 pkg. frozen Puff Pastry dough (in sheets, not cups)
1 egg white beaten with 2 tbsp. water

* Let pastry thaw for an hour or two before use. Preheat oven to 350 deg. Open up pastry and separate into two sheets. Cut each sheet along fold lines into thirds. Then cut each third into thirds so you have 9 squares per sheet. Spray muffin tin with non-stick cooking spray and place each square into muffin tin, pressing down bottoms and letting corners stick out over edges. (This will also work very nicely with the mini muffin tins). Brush each square with egg white mixture all over inside, and outer edges. Bake at 350 for 10 minutes or until golden brown. Let cool while making mousse recipe.


White Chocolate Mousse

8 oz (1 half bag) White Chocolate Chips (or block white chocolate chopped very small)

2 egg yolks

1/4 C Sugar

1 1/4 C. Heavy Cream

2 egg whites, beaten until stiff peaks form (optional)


Directions

Place chocolate in large bowl and set aside.


Add egg yolks and sugar to a small bowl and whisk until pale in color.


In saucepan over low heat, bring 1/4 C. of the cream to a simmer. Slowly add cream to egg yolk mixture while whisking to temper the eggs. Pour the creamy mixture back into the pan and stir with a wooden spoon until it coats the back of it.


Pour hot mixture (through mesh if it looks lumpy) into white chocolate and stir until completely smooth.


In another bowl whip remaining 1 C. of cream to almost stiff peaks. Fold the whipped cream in with the melted chocolate mixture. Be careful not to over mix, but gently fold. Add whipped egg whites at this point, also folding gently in.


Place in refridgerator for about an hour until ready to use.

*When mousse is cooled, spoon mousse into center of each puff pastry cup. (You may use a decorative tip with a pastry bag to make it look more professional.)  Fill all pastry cups then make ganache recipe below.


Dark Chocolate Ganache
1 C. dark chocolate chips
1/4 C. heavy cream

Heat cream until hot, but not boiling. Place chocolate chips in bowl and pour cream over chips. Let sit for 10 minutes and stirr chocolate until completely melted. If chocolate is too cool to melt, may microwave in 10 second intervals until melted.

Spoon mixture in baggie with small tip of one corner snipped off. (Or use pastry bag). Drizzle chocolate in zig-zags over each pastry. Place in refridgerator to cool and set. You may top each pastry with a raspberry, blueberries, strawberry or orange slice to decorate.

Divine Grilled Cheese Sandwich

Grilled cheese sandwich, you ask? Yep. I have discovered Heaven, and it is between two slices of bread! This is the grown-up grilled cheese, but my son won't eat any other kind from now on. Perfect for a quick and delicious lunch! Especially with tomato soup!!!!

Divine Grilled Cheese Sandwich  by Erin Taylor

2 slices white bread- ranch style, or the thicker kind works great! (No Wonder Bread here!)
butter
mayonaisse
grated cheddar cheese (or cheddar/ monterey jack mix is what I use)
chopped fresh tomato  (or chopped grilled red pepper would be fantastic as well)- I chop the tomatoes rather than slice them because they get incorporated into the cheese mixture nicely and don't make the bread soggy.

Heat non-stick skillet or griddle to med-high. Spread mayonaisse on both halfs of bread, sprinkle grated cheese and about a tablespoon or so of the tomatoes on one half and sandwich together. Now, butter top of sandwich and place on hot griddle, butter side DOWN. While it is cooking, butter the top side. Flip after about a minute and let the other side get golden. THe key to the perfect grilled cheese sandwich is to flip often, turning down the heat if it is too hot. Continue flipping until the cheese is melting inside the sandwich. Remove from heat, cut in half, and enjoy!

Seriously, THE best grilled cheese sandwich. Really!

Stuffed Baked Potato Soup

Take a delicious baked potato, now make it into a soup... voila! I've had baked potato soup before and loved it. This is just a little more glorified version, but very easy to make. Perfect for a rainy summer evening supper with warm Lion House rolls!

Stuffed Baked Potato Soup by Erin Taylor

4 medium russet potatoes-

       Bake potatoes, unwrapped- at 450 degrees for about 30 minutes or until center is soft.

       Remove potatoes from oven when finished and cut into 1" pieces, skin and all.

       Place large pot on stove top and add:

5 Cups Milk
1 C. frozen, mixed vegetables (broccoli, cauliflower, carrot mix is great.)
1/4 C. bacon bits
1/4 C. butter (1/2 stick)

Add potato chunks and heat on medium until vegetables are soft and potatoes are beginning to fall apart.

Next, using a stick blender, blend soup into a creamy smooth consistancy.

Add:
2-4 C. water, depending on how thick you want your soup
2 tsp. salt
1 tsp. fresh ground pepper
1/2 C. sour cream
1 C. cheddar cheese
1 - 2 tsp. garlic powder
1 Tbsp chicken gravy powder or 1 tsp chicken bouillon (optional)

Turn heat to low and cover; let simmer stirring occasionally until ready to serve.

Note: this soup recipe is very flexible, meaning you can have it thick and creamy if you want by adding less liquid, or thin it out with more. You can also add ham, green onions, spinach, sausage, or anything you think you'd love on your baked potato! Try it!

Lion House Rolls

I am always on the search for the "perfect" roll recipe- one that is tender and soft. Well, I found it! These are truly the best I've ever had! My search for the perfect roll recipe has ended! (I found this recipe online at http://www.ksl.com/index.php?nid=204&sid=642378)

Lion House Rolls

Ingredients:

• 2 cups warm water (110 to 115 degrees)
• 2/3 cup nonfat dry milk (instant or non-instant)
• 2 tablespoons dry yeast
• 1/4 cup sugar
• 2 teaspoons salt
• 1/3 cup butter, shortening, or margarine
• 1 egg
• 5 to 5 ½ cups all-purpose flour, or bread flour

Method:

In large bowl or electric mixer, combine water and milk powder; stir until milk dissolves. Add yeast, then sugar, salt, butter, egg, and 2 cups flour. Mix on low speed until ingredients are wet, then for 2 minutes at medium speed. Add 2 cups flour; mix on low speed until ingredients are wet, then for 2 minutes at medium speed. (Dough will be getting stiff and remaining flour may need to be mixed in by hand). Add about ½ cup flour and mix again, by hand or mixer. Dough should be soft, not overly sticky, and not stiff (It is not necessary to use the entire amount of flour).Scrape dough off sides of bowl and pour about one tablespoon of vegetable oil all around sides of bowl. Turn dough over in bowl so it is covered with oil. (This helps prevent dough from drying out). Cover with plastic and allow to rise in warm place until double in size, about 45 minutes.
Scrape dough out onto floured board. Turn dough over so it is floured on both sides; gently flatten to about 1 inch thick. With rolling pin, roll out to a rectangle about 18 inches long, 8 inches wide, and ¼ inch thick. Brush with melted butter. With pizza cutter or very sharp knife, cut dough in half to make two strips about 4 inches wide. Make cuts through strips of dough every 2 inches, making about 18 pieces of dough.
Starting with short end, roll up one piece of dough, with butter on the inside. Place roll on parchment-lined pan with other short end down on the paper. Repeat with remaining pieces of dough. Be sure all rolls face the same direction on baking pan. Cover lightly with plastic wrap and allow to rise until double in size, about 1 to 1 ½ hours. Bake at 375 degrees for 15 to 18 minutes, or until light to medium golden brown. Brush tops of rolls with melted butter. Serve with Honey Butter. Makes 1 to 1 ½ dozen rolls.

Kicked Up BBQ Sloppy Joes

Sloppy Joes are a fun meal- they are quick, easy, and kids love them. I've taken a recipe my mom always made when we were kids and kicked it up a notch or two, making them a bit more grown up. My son still loves them, though! Try some tonight!

Kicked Up BBQ Sloppy Joes by Erin Taylor

1 lb ground beef
1/4 C. ketchup
1 Tbsp yellow mustard
1/4 C. BBQ sauce
1 Tbsp Brown gravy mix
1-2 Tbsp. Smoked Chipotle Tobasco sauce (my son eats this in Mac and Cheese and loves it!)
1 small can Chicken Gumbo soup, Campbells
1/4 C. water (if needed)


Brown beef in pan, drain any fat. Open can of soup and drain liquid on top; pour into pan with meat. Add ketchup, mustard, BBQ sauce, brown gravy mix and tobasco sauce. Mix thoroughly and cook on medium until thickened. Add water if too dry.  Serve on toasted buns.

Whole Wheat Bread to die for!

I used to live near this old lady who would make my and my siblings tiny loaves of homemade wheat bread. My favorite kind of homemade bread is whole wheat bread, and this recipe is so tender, soft, and surprisingly light for whole wheat.

Whole Wheat Bread

1 1/8 cups water 3 cups whole wheat flour 1 1/2 teaspoons salt 1/3 brown sugar Place ingredients in bread machine pan in the order suggested by the manufacturer. Select Whole Wheat setting, (but I used the regular setting afer letting the yeast sit for about 15 minutes,) and then press Start. If you are making it in a regular loaf pan, add yeast and water to large mixing bowl fitted with dough hook. Add sugar and let yeast develop for about 5 minutes. Add remaining ingredients and mix on medium speed for about 5 minutes. Remove from bowl and transfer to a well-greased bowl. Cover with a damp towel and let rise until doubled in size. (about half hour)  Remove from bowl and turn out onto floured surface. Roll up into a loaf size roll and place in greased loaf pan. Let rise again until nice dome forms above top edge of pan. Place in oven preheated to 350 degrees and bake for about 25 minutes or until top is golden brown. Remove from oven and brush top of loaf with butter. Remove from loaf pan after it has cooled a bit.

1 tablespoon dry milk powder 1 1/2 tablespoons shortening 1 1/2 teaspoons active dry yeast

Super Breadsticks

I love bread! All kids of bread! And I love breadsticks- especially when they are warm, buttery, cheesy, crispy on the outside and soft on the inside, and dipped in alfredo sauce! So, since I am on an alfredo sauce kick (previous two posts can attest) I decided I'd better include a yummy breadstick recipe as well! (I think this recipe would make a fantastic pizza dough!)

Super Breadsticks by Erin Taylor

2 1/2 tsp. yeast
1 C. warm water
1 Tsp. sugar
2 C. all purpose flour
1 tsp. salt

butter
parmesan cheese
garlic salt

Preheat oven to 400 deg.  Combine yeast, sugar and water in a mixer with a dough hook attachment. Let sit for 5 minutes to let yeast develop. Add flour and salt and mix until flour well incorporated. Mix on med. speed for 7 minutes. (yes, 7 minutes. Dough needs to get very stretchy.)  Place in well greased bowl in a warm spot in kitchen and let raise until double in size (about a half hour).  Remove from bowl and place in very lightly floured surface. Cut dough in half, then half again, and half again until you have about 8 -10 same-size pieces of dough. Roll each dough into a roughly 6-7 inch strip and place on greased baking pan. Space each stick about 2 " apart, if possible. Let raise for another 15 minutes. Place in hot oven and bake about 10 minutes until golden brown. Remove from oven and brush softened butter (generously) over each breadstick. Sprinkle with garlic salt and parmesan cheese before serving.

Serve with warmed Alfredo sauce on the side for dipping!

Vegetarian Alfredo Pizza

Vegetarian pizza is about our favorite kind of pizza around here. With any fresh veggies, it is a hit! I have included the veggies we usually use, but I will also include other suggestions that will work beautifully.  Use any dough, but I like Rhodes frozen bread dough because it is fast and works great!

Vegetarian Alfredo Pizza by Erin Taylor
(this recipe will make the equivalent of one medium size pizza. Use more bread dough and double the toppings for two)

1 Loaf Rhodes frozen bread dough, thawed
1 - 1 1/2 C. homemade Alfredo Sauce (or about half a bottle of store bought Alfredo sauce)
1 C. spinach, finely chopped
1 large tomato, chopped into cubes or sliced
1/2 C. sliced mushrooms
2-3 cloves sliced garlic
1 C. shredded mozzerella cheese
olive oil
garlic salt
parmesan cheese (from bottle)
salt and pepper
*corn meal (optional) for bottom of pizza crust

Additional toppings:
sliced zucchini
green or red peppers
olives
artichoke hearts
sliced sweet onion
fresh basil
broccoli heads
fetta cheese
sun dried tomatoes


Preheat oven to 425 deg. Lightly drizzle about a Tablespoon of olive oil onto baking sheet or pizza pan. Sprinkle a little corn meal onto pan. Place dough in center of pan and push edges out, smoothing dough into a circle about 12-14" across.  Poke a fork all over the dough to allow for air bubbles to escape during baking. Place in preheated oven and bake for 5-7 minutes, or until it begins to barely get golden on top. (helps to have on lower oven rack to make bottom of dough a little crispier)  Remove from oven and cool slightly before putting sauce on top and spreading it evenly over the dough. Add veggies evenly over the top and finish off with mozerella cheese. (you don't need much cheese with this pizza- it's better with only a little.)  Bake for 12-15 minutes until edges are golden brown and top is bubbly. Brush crust with olive oil (or Crisco) and sprinkle garlic salt and parmesan cheese on crust.

Alfredo Sauce

(picture is of Olive Garden alfredo pasta)

I thought this recipe was on here, but when I looked it up I realized I had never posted it! What a travesty! This sauce is not only great on pasta, but can be used in place of red pizza sauce for a vegetarian pizza, used in Lasagna, or  to make delicious chicken alfredo. And, of course, dip some french bread in it as an appetizer and you are in Heaven!

Alfredo Sauce by Erin Taylor

1 pint Half and Half
1 pint whipping cream
1 stick (1/2 c. butter)
1 C. grated parmesan cheese (the finely grated kind in the green plastic bottle is perfect for this recipe)
2 Tbsp. Corn Starch
1/4 C. water
1 Tsp. garlic powder or garlic salt
Salt to taste

Heat butter, cream and half and half in a saucepan over medium heat, stirring occasionally. Add cheese and garlic powder, continue to stir over heat until cheese is melted. Mix cornstarch with water and pour into pot, stirring as it thickens. Add salt to taste and remove from heat immediately. Store in freezer or in refridgerator for up to a week.

Puffy Coconut Macaroons

If you like coconut, and I sure do, these cookies are the ultimate!  I took a basic macaroon recipe and tweaked it just a bit, and I think they are just about the best macaroons I've ever had, if I do say so myself.  Super easy to whip up, and they don't last for long!

Puffy Coconut Macaroons   by Erin Taylor        Yield: about 18 - 20 cookies

14 oz. package shredded coconut, sweetened
1 can sweetened condensed milk
1 tsp. Vanilla, or Almond extract
2 egg whites, beaten with 1/4 tsp. salt until very frothy
2/3 C. Bisquick baking mix

Preheat oven to 325 degrees. Mix coconut with sweetened condensed milk. Add vanilla extract. Add egg mixture and combine thoroughly. Stir in Bisquick mix until well incorporated.   Scoop with ice cream scoop or large spoon onto greased cookie sheet, or parchment paper covered sheet.  Bake for 21-22 minutes until golden brown.  Let rest on cookie sheet for about 5 minutes before transfering to a cooling rack or paper towel. Keep in plastic bag or sealed container in refridgerator.

*Optional: dip bottoms in melted chocolate chips and place on wax paper. Place in refrigerator until chocolate is firm.

Creamy Vegetable Soup

Ahhhh. This soup really is unbelievable delicious, and it is so simple. Aaaannnd... it has a surprise ingredient. My sister-in-law gave it to me, and I can't stop eating it.  Perfect for a snowy spring evening (such as we have here in Utah.)  Make some and see for yourself.

Creamy Vegetable Soup

4 C. potatoes, peeled and diced


1 C. carrotts, peeled and sliced

1/2 C. chopped onion

1 C. celery, diced

4 C. water



Place the above in a heavy bottom pot and bring to boil. Cook until vegetables are tender. Without draining water, add:



1/2 C. butter

4 C. milk



Cook on medium heat until hot then add :



8 to12 oz. Cheese Wiz or Velveeta Cheese, cubed (I've used the cheapest store brand and name brand and the cheapest actually worked great. I know, processed cheese? But don't use real cheese. Cheddar will NOT make the soup smooth and creamy as the processed stuff will. Oh, I added about half again more than the recipe calls for because I like it cheesy!)



Now, thicken the soup by adding:



1/2 C. flour mixed with 1 C. cold water



Stir constantly and lower heat making sure not to burn bottom of pan.



Finally, add:



1 Tbsp. garlic powder

1 20 oz. package of frozen broccoli and cauliflower



and simmer on low until frozen veggies are cooked through.

*Tip: add any left over veggies you have around. I used left over asparagus tonight and it was super good.

Homemade Cinnamon Rolls

The roll dough is so gooey and fluffy and soft, these are just irresistable deliciousness! Make them the night before and all you  have to do is take them out of the fridge, let them raise a bit, and bake and devour!

Homemade Cinnamon Rolls



On top of the stove, or in microwave, scald:
1 cup milk
add:
1/3 cup butter

Pour into mixing bowl and let cool to warm, then add:
1 (.25 ounce) package active dry yeast (2 1/4 tsp)

1/2 cup white sugar

Let sit for 5 minutes to let yeast develop.

Next, add flour and eggs alternately (1 C. flour, 1 egg, 1 C. flour, etc..) mixing until thoroughly combined between each addition:

4 1/2 cups all-purpose flour

3 eggs

Finally, add:

1 teaspoon salt

Mix for 5 minutes more until dough is elastic and smooth, pulling away from sides of bowl. Place in a greased bowl and let raise, covered, until double in size.

Roll out into large rectangle about 1/3" thick.

Spread over the dough:

1/3 C. butter, softened

Then, sprinkle evenly over the butter:
2/3 to 1 C. sugar

1/4 C. flour

3 Tbsp. Cinnamon (less if you like it less cinnamony!)

Roll carefully and evenly and pinch end into dough to seal it.

Carefully slice with a serrated knife, 1" sections. (I start from the very center, then work left, then right from the first slice. It helps keep it all together.)  Or you can use dental floss to cut it.

Place on greased cookie sheet about 2" apart, tucking the end of each roll under the bottom to keep it from uncoiling when raised.  Spray tops of rolls with pan spray and cover with plastic wrap. Place immediately in refridgerator overnight.

The next morning:

Remove from refridgerator. Preheat oven to 375 deg. and prop door open a few inches. Place pan of rolls in open oven to "thaw" and soften up. As soon as they are softer, remove from oven to finish raising while oven preheats fully. 

Bake in oven for 8-10 minutes or until outside is firm to the touch, but tops are NOT brown. You want your rolls to be soft, and if you wait until they brown, they will be too hard.

Remove from oven and frost generously with Cream Cheese Frosting (below)

Cream Cheese Frosting

1 8 oz. package Cream Cheese, room temperature
2 Tbsp. Butter, room temperature
3 C. Powdered Sugar
2-3 Tbsp. milk  (or to desired consistency)

Combine all ingredients and whip until fluffy.  Drop by spoonfulls onto each roll. Gently spread over warm rolls, but let it "ooze" over the sides.

BEST Homemade Donuts EVER!!!

I have tried and tried and tried homemade donuts over the years with disappointing results- until now! I discovered this donut recipe online from the Pioneer Woman Cooks blog.  I have a favorite donut place up the street, and their donuts are so fluffy and crispy, yet tender and melt-in-your-mouth delicious. However, I often crave donuts in the evenings, and of course, no donut places are open that late! Now, I can make donuts when I want them, and they'll be delicious!!!! Thanks Pioneer Woman!!!

Note:  This recipe requires you to make the dough and refridgerate it the night before. I strongly recommend this! The dough does not take long to whip up (right before bed!), and not long to roll out and cut the next morning. They just need time to raise and they're ready. So, don't be shy, try them today!!!

Homemade Glazed Doughnuts

by Ree Drummond  (step-by-step pictures are available on her web site HERE)
 (with a few extra tips from Erin!)

Donuts

1-⅛ cup Whole Milk, Warm (Erin's tip: I used 1% milk and it turned out fine)


■¼ cups Sugar

■2-¼ teaspoons (one Package) Instant Or Active Dry Yeast

■2 whole Large Eggs, Beaten

■1-¼ stick Unsalted Butter, melted

■4 cups All-purpose Flour

■¼ teaspoons Salt

■Canola Oil


GLAZE

■3 cups Powdered Sugar

■½ teaspoons Salt

■½ teaspoons Vanilla

■½ cups Cold Water Or Milk

*Erin's Frosting tips:   I put powdered sugar in 3 bowls. One I made the standard glaze -above-, the second I added a few Tablespoons of Cocoa powder and vanilla and made chocolate glaze, and the third I added maple syrup for maple donuts! They were fantastic!!!*
 
To Make the Dough:



1. Make sure milk is nice and warm, but not overly hot.

2. Add sugar to milk. Stir to dissolve.

3. Add yeast into a small bowl.

4. Pour milk/sugar mixture over yeast. Stir gently, then let sit for 10 minutes.

5. Melt butter in separate bowl until butter is almost melted. Stir to finish melting so butter won’t be overly hot.

6. Add beaten eggs to melted butter, stirring constantly to make sure the butter’s not too hot for the eggs.

7. Add the egg/butter mixture to the bowl of an electric mixer fitted with the dough hook.

8. With the mixer on 3 or medium-low speed, pour in the yeast mixture.

9. Allow the dough hook to stir this mixture for a couple of minutes, making sure it’s thoroughly combined.

10. With the mixer still going, add helpings of the flour mixture in 1/4 to 1/2 cup increments until all the flour is gone.

11. Stop the mixer, scrape the bowl, then turn the mixer on the same speed for five whole minutes.

12. After five minutes, stop the mixer and scrape the bottom of the bowl. (Erin's tip: don't add more flour! It is stickier than you would expect, but it works! Just complete the steps below and it turns out great!)


13. Turn on the mixer for 30 seconds.

14. Turn off the mixer and allow the dough to sit in the bowl undisturbed for 10 minutes.

15. After 10 minutes, transfer dough to a lightly oiled bowl. Toss the dough to coat, then cover the bowl with plastic wrap and place straight in the fridge.

16. Refrigerate dough for at least 8 hours, or overnight.



To Make the Doughnuts:

1. Remove bowl from fridge and turn out dough onto a lightly floured surface. (*Erin's tip:  dough will be firm. It worried me at first, but it maked it easier to roll out, and it softens up and raises as it warms up.)


2. Roll out to 1/4 to 1/3-inch thickness. (*Erin's tip: I preferred my donuts to be thicker and puffier, so I rolled them almost 1/2" thick and they were more like my donut shop donuts, and didn't make as many, which I didn't need that much anyway!)

3. Using a 3-inch cutter, cut as many rounds as you can, then roll out remaining dough and cut as much as you can, etc. (*Erin's tip: I used a heart shaped cookie cutter, and a small heart for the center! Super cute!)


4. Cut holes out of each round using a 1 1/2-inch cutter.

5. Place both doughnuts and holes on a floured baking sheet.

6. Cover with large tea towel and place in a warm place in your kitchen; my kitchen is very drafty, so I have to briefly warm the griddle, then turn it off and set the sheets on top to keep warm.

7. Allow doughnuts to rise undisturbed for at least 1 hour; 1 hour 15 minutes if necessary. Doughuts should be visibly puffier and appear to be airy.



To Fry the Dougnuts


1. Heat plenty of canola oil in a large pot until the temperature reaches 375 to 380 degrees—do not let it get hotter than 380 degrees! 375 is ideal; keep the thermometer in the pan to continually monitor. (*Erin's tip: I used Crisco shortening in place of oil because I have found in the past it gives scones a crispier outside. IT worked great, but I'm sure the oil is fantastic, too.)

2. One to two at a time, gently grab doughnuts and ease them into the hot oil. Allow them to cook 1 minute on each side; they will brown very quickly.

3. Remove doughnuts from the oil with a slotted spoon, allowing all oil to drip off.

4. Place doughnut immediately on several layers of paper towels. Count to five, then flip it over onto a clean part of the paper towels. Count to five, then flip it over again; the purpose, obviously, is to drain as much grease as possible before it soaks into the doughnut.

5. Repeat with remaining doughnuts and holes. The holes will cook more quickly than the doughnuts; about 30 seconds per side.

6. Allow doughnuts to slightly cool.



To Glaze


1. Mix all glaze ingredients in a bowl until completely smooth. (or make the 3 flavors as stated in Glaze recipe above!)

2. One by one, dip doughnuts into the glaze until halfway submerged. (Note: completely submerge doughnut holes, then remove with slotted spoon.)

4. Remove from glaze, then turn right side up on a cooling rack over a cookie sheet (to catch dripping glaze.)

5. Serve warm if possible, or room temperature.

(*Erin's Tip: Roll a few donut holes or donuts in sprinkles after you dip in the glaze! Kids can't stay out of them!)

Swiss Meringue Buttercream Frosting

To DIE For.... if you don't like regular butter cream frosting, and even if you love it, this frosting is truly amazingly unbelievable! It is smooth, light, buttery, fluffy... I could go on and on! This recipe makes several cups, so if you're just making  a regular cake, or even cupcakes (which I highly recommend- they are divine!), I would half the recipe.  Thanks for the recipe, Martha Stewart. (See? Even jailbirds can contribute something good to society!)

Swiss Meringue Buttercream Frosting(from Martha Stewart.com)

Ingredients

Makes about 9 cups (* half this recipe if you are frosting a regular size cake or cupcakes)


2 1/2 cups sugar

10 large egg whites

4 cups (8 sticks or 2 pounds) unsalted butter, room temperature,  cut into pieces

2 teaspoons pure vanilla extract

Directions

1.Place sugar and egg whites in the heat-proof bowl of an electric mixer. Set bowl over a pan of gently simmering water, and whisk until sugar has dissolved and egg whites are hot to the touch, about 3 minutes. Test by rubbing the mixture between your fingers; it should feel completely smooth.

2.Transfer bowl to mixer stand. Using the whisk attachment, beat on high speed until mixture has cooled completely and formed stiff and glossy peaks, about 10 minutes.

3.Add the butter, one piece at a time, and beat until incorporated after each addition. Don't worry if the buttercream appears curdled after all the butter has been added; it will become smooth again with continued beating. Add vanilla, and beat just until combined.

4.Switch to the paddle attachment, and beat on the lowest speed to eliminate any air pockets, about 5 minutes. If using buttercream within several hours, cover bowl with plastic wrap, and set aside at room temperature in a cool environment. Or transfer to an airtight container, and store in the refrigerator, up to 3 days. Before using, bring buttercream to room temperature, and beat on the lowest speed with the paddle attachment until smooth, about 5 minutes.

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Read more at Marthastewart.com: Swiss Meringue Buttercream for Cupcakes - Martha Stewart Recipes

Creamy Vegetable Soup

This vegetable soup recipe I got my my sister in law is so creamy and delicious! (And don't tell anyone, but it has Cheese Wiz in it!)  It is a HUGE hit with just about everybody.

Creamy Vegetable Soup

4 C. potatoes, peeled and diced
1 C. carrotts, peeled and sliced
1/2 C. chopped onion
1 C. celery, diced
4 C. water

Place the above in a heavy bottom pot and bring to boil. Cook until vegetables are tender. Without draining water, add: 

1/2 C. butter
4 C. milk

Cook on medium heat until hot then add :

8 to12 oz. Cheese Wiz or Velveeta Cheese, cubed

Now, thicken the soup by adding:

1/2 C. flour mixed with 1 C. cold water

stir constantly and lower heat making sure not to burn bottom of pan.

Finally, add:

1 Tbsp. garlic powder
1 20 oz. package of frozen broccoli and cauliflower

and simmer on low until frozen veggies are cooked through.

Creamy Lasagna Casserole

                                           

This casserole is rich, creamy, tomato-y, warm, noodl-y, and delicious!  Tastes  a LOT like lasagna, so you can't really go wrong! Oh, and it's not an Erin original. I got it from Better Homes and Gardens but I changed the name (from 8 layer casserole) and a few small steps. I make it more than I make lasagna now, and if you used regular pasta instead of egg noodles, I bet you could make it in the crock pot!!! It also makes fantastic left-overs, and I usually HATE leftovers!

 Creamy Lasagna Casserole

3 cups dried medium egg noodles (6 ounces) (I use no-yolk noodles)


1 pound ground beef

2 8-ounce cans tomato sauce

1 teaspoon dried basil, crushed

1/2 teaspoon sugar

1/2 teaspoon garlic powder

1/4 teaspoon salt

1/4 teaspoon black pepper

1 8-ounce carton dairy sour cream

1 8-ounce package cream cheese, softened

1/2 cup milk

1/3 cup chopped onion (1 small)

1 10-ounce package frozen chopped spinach, cooked and well drained

1 cup shredded cheddar cheese (4 ounces)

Directions

1. Grease a 2-quart casserole or a 2-quart square baking dish; set aside. Cook noodles according to package directions; drain and set aside.


2. Meanwhile, in a large skillet brown onions, then  add  beef until brown. Drain off fat. Stir tomato sauce, basil, sugar, garlic powder, salt, and pepper into skillet. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes.

3. In a medium mixing bowl beat together the sour cream and cream cheese with an electric mixer on medium speed until smooth. Stir in milk. In prepared casserole or baking dish, layer half of the noodles (about 2 cups), half of the meat mixture (about 1 1/2 cups), half of the cream cheese mixture (about 1 cup), and all of the spinach. Top with the remaining meat mixture and noodles. Cover and chill remaining cream cheese mixture until needed.

*Erin's tip- I added the cream  mixture on top of everything else and covered with foil to bake. It worked just as well, I thought.



4. Cover casserole or baking dish with lightly greased foil. Bake in 350 degree F oven about 45 minutes or until heated through. Uncover; spread with remaining cream cheese mixture. Sprinkle with the cheddar cheese. Bake, uncovered, about 10 minutes more or until cheese is melted. Let stand for 10 minutes before serving.

5. Makes 8 servings


6. Make-ahead directions: Prepare as directed through Step 3. Cover with lightly greased foil and chill in the refrigerator for up to 24 hours. Bake in a 350 degree F oven for 1 hour to 1 hour 10 minutes or until heated through. Uncover; spread with remaining cream-cheese mixture. Sprinkle with the cheddar cheese.¿¿Bake, uncovered, about 10 minutes more or until cheese is melted. Let stand for 10 minutes before baking.

Cheesy Chicken and Potato Casserole

                                          
I don't know why, but I have never put chicken with potatoes in a casserole before. Well, I'm not really a casserole kind of girl, really.  However, tonight's crock pot dinner was a total revelation!!! This dish is super easy to prepare, and even more easy to eat! Move over mac and cheese!

Cheesy Chicken and Potato Casserole
                                          by Erin Taylor

1- 30 oz. package shredded or cubed hash brown potatoes, frozen
1 can cream of mushroom soup
1 C. sour cream
1 C. green salsa
1 C. shredded cheddar cheese
1 Tbsp. Chili powder
1 tsp. garlic powder
3 C. cubed chicken

Combine all ingredients in a crock pot. Cook on low for 6 hours. Try to restrain yourself from eating the whole pot!

(this recipe was adapted from THIS recipe on Better Homes and Gardens website. I haven't made it yet, but with smokey cheese it's bound to be good!)