Fantastic Rosemary Focaccia Bread
2- 10" round loaves
1 cup warm water (105-115 degrees F)
1TBL active yeast
1TBL sugar
2 1/2 cups bread flour
1 tsp kosher salt, plus more for sprinkling
2 TBLS Rosemary ( dried or fresh), divided
1/2 tsp dried oregano
1/4 tsp garlic powder
2 TBLS olive oil, divided
Place warm water, yeast and sugar in a small bowl. Allow to stand for 10 minutes. While yeast is activating, put flour, 1 tsp salt, 1 1/2 TBL of rosemary, oregano, and garlic powder in your bread maker. Add yeast mixture once it is bubbly and activated. Add one TBL olive oil. Set your bread maker to normal dough setting.
Spray a jelly roll pan with cooking spray. When dough is ready divide in half, shape into rounded loaf, and place on jelly roll pan. Dough will be sticky, I just use the pre-sprayed pan and drop dough in a rounded mound on pan. Cover with plastic wrap that has been sprayed with cooking spray. Let rise for 45-60 minutes.
Heat oven to 375 degrees F. With a pastry brush, brush 1 TBL olive oil over top of loaves and sprinkle remaining 1/2 TBL of rosemary. Sprinkle with kosher salt.
Bake for 15-20 minutes or until light golden brown. Best when served immediately. Serve with olive oil and balsamic vinegar.
Breakfast Pizza
serves 12
Crust
1 20 oz bag southwest style hash browns, thawed
1 egg, beaten
1 tsp salt
1/2 tsp pepper
Topping
1 lb Jimmy Dean sausage roll, I perfer sage flavored
3 greeen onions, thinly sliced
12 eggs
1/4 milk
1/2 tsp salt
pepper to taste
8 oz bag shredded cheese, I use sharp cheddar
Preheat oven to 400 degrees.
In a meduim bowl mix hash browns, egg, and salt and pepper. Make sure egg is mixed in well. Set aside.
On a round stone or pizza pan place a piece of parchment paper. Spray parchment paper with cooking spray. Spread hash browns evenly unto greased parchment. Bake for 25 minutes or until golden brown.
In a skillet or frying pan cook sausage until sausage is brown with no pink. Add the green onions cook for 1 minute. Place cooked sausage in a bowl, set aside.
Mix 12 eggs, milk, salt, and pepper. Heat the skillet used for sausage and cook eggs scramble style.
Stir frequently while cooking.
Take hash brown crust out of oven. Take diagonal corners of parchment and flip crust over onto the round stone. Try to flip fast. You can also use a cooling rack or cutting board to place crust on, then place round stone on top of crust and turn over. Peel parchment paper off.
Add a layer of the cooked eggs. Try to cover all of the crust with an even layer of eggs.
Add an even layer of sausage over the eggs. Then top with cheese.
Place in oven for 5 minutes or until cheese is melted.
Slice into pizza style slices. Serve imediately.
April Fool's Day Chicken Pot Pies
serves 6
1 9 inch pie crust, room temperature
1 egg
1 TBL of water
1 5 oz box vanilla pudding
milk
2 watermelon airhead
2 orange airhead
1 3 oz piece white chocolate
6 mini pie tins
Preheat oven to 400. Roll out pie crust, place pie tins rim down on crust, cut crust about 1/4 inch bigger then tin. Cut a slit to vent, place on tin and make edge of crust like regular pie crust. I used fork to make indents around edge. Remove crust top, place a ball of foil in bottom of tin. Spray ball and tin with cooking spray. Beat egg and water together. Brush egg wash over crust. Bake for 12 minutes or until golden brown. Cool 3 minutes then gentle lift crust and remove foil ball. Place crust back on tin. Cool completely.
Make pudding according to directions on box.
Microwave green watermelon airhead 10 seconds. Break into pea size pieces and roll into balls.
Microwave orange airhead 10 seconds. Roll length wise and press to remove layers. Slices into carrot slice size pieces. You may lhave to remold after slicing. Just round it to look like sliced carrots.
Cut the white chocolate into 1/2 inch pieces to look like chicken.
Thin pudding with milk until it looks and feels like gravy in a chicken pot pie. Add a dash of pepper.
Before serving add fake peas and carrots to pudding mixture. Remove crust fill with pudding mixture.
*I used a solid white chocolate easter bunny I got on clearance after easter.
*I used premade refrigerated pie crusts.
Breakfast Quesadillas
serves 6
1 lb bacon
9 eggs
1/4 cup milk
1/4 tea salt
1/4 tea pepper
6 flour tortillas
8 oz bag shredded cheese, sharp cheddar or your favorite cheese
salsa, if desired
In a medium bowl beat together eggs, milk, salt and pepper. Heat a frying pan spray pan with cooking spray and cook the eggs scramble style. Place cooked eggs aside.
Heat a griddle to med-high heat and cook bacon, you can use a frying pan if you don't have a griddle. Place cooked bacon on a plate with paper towels. When bacon has cooled tear slices in half. Set aside.
Immediately place flour tortillas on griddle while bacon grease still hot. Cover tortillas with a layer of cheese. Then place 3 pieces of bacon on one half and cover other half with scramble eggs.
When cheese is melted fold bacon side over egg side of tortilla. Cook until golden brown on both sides. Flip as needed.
Slice into 3 pieces before serving. Serve with salsa, if desired.
*you can substitute 1 lb sausage for bacon
Simple Creamy Italian Chicken Pasta
serves 10
1 1/2 lbs boneless, skinless, chicken breasts
2 cans cream of chicken soup
1/2 cup milk
1 8 oz cream cheese, cut into 2 inch pieces
1 pkg of italian dressing mix
1 lb egg noodle patsa
salt and pepper
Salt and pepper the chicken breasts, then place them in a slow cooker. Put the cream cheese, cans of cream of chicken, milk and italian seasoning over the chicken. Mix together.
Cover and cook on low for 6 hours or high for 3 hours in a slow cooker. Shred chicken. Chicken should shred by using a fork and pressing the chicken against sides of the crockpot.
Cook pasta according to package. Serve chicken mixture over pasta.
*This goes with any type of pasta.
*You can also serve over rice.
Herb Crusted Pork Tenderlion
serves 6 to 8
4 to 5 lbs Pork Tenderlion
2 3/4 tsp of kosher salt
2 TBL olive oil
5 garlic cloves, minced
1 tsp dried Rosemary or 2 tsp fresh Rosemary
1 tsp dried Thyme or 2 tsp fresh Thyme
1 tsp dried Basil or 2 tsp fresh Basil
1 tsp ground peppper
Preheat oven to 475.
Place pork tenderlion in a 9x13 baking dish.
Combine remaining ingredients in a small bowl. Mix well. With fingers rub the mixture onto the pork tenderlion, completely cover the pork. Place the tenderion fat side up in baking dish.
Roast pork for 30 minutes at 475. Lower oven temperature to 425, continue to cook until internal temperature of pork reaches 155. Check after 15 minutes. When pork reaches 155 remove from oven and let it sit for 20 minutes before slicing. It will continue to cook will it rests.
*After we slice the pork, we take the slices and dip them in the au jus in the bottom of the pan before we put them on our plates.
*This is one of my husbands favorites.
*I serve it with mashed potatoes or rice and we put some of the au jus over them.
St. Patrick's Day Whoopie Cakes
makes 12 whoopie cakes
Cake
1 white cake mix
1 cup water
1/3 cup vegetable oil
3 eggs
green food coloring
Filling
1 cup butter, softened
2 cups powder sugar
1 7 oz jar marshmallow fluff
2 tsp of vanilla
Preheat oven to 350 F.
Place mix, water, oil and eggs in a bowl. Mix until well blended. Add food coloring to desired green color.
Spray a whoopie cake pan with cooking spray. Pour about a 1/4 cup of batter in each whoopie cup. The cup should be half full.
Bake for 6 to 8 minutes or until when touched with finger it leaves no mark or indentation. Cool 2 minutes then place cakes on cooling rack.
In a mixing bowl cream butter and sugar together with electric mixer for 3 minutes on high. Add vanilla and marshmallow fluff. Mix until well blended. Add green food coloring until desired color of green.
When cakes are cooled place a heaping TBL of filling to the middle flat part of cake. Place another cake on top, flat side touching the frosting. Lightly press sides together. If desired roll edges in sprinkles. The sprinkles will stick to the frosting.
