Cinnamon Bread

CINNAMON BREAD

(makes 2 loaves)

Batter:

1 cup butter, softened

2 cups sugar

2 eggs

2 cups buttermilk or 2 cups milk plus 2 tablespoons vinegar or lemon juice

4 cups flour

2 teaspoons baking soda

Cinnamon/sugar mixture:

2/3 cups sugar

2 teaspoons cinnamon 

Cream together butter, 2 cups of sugar, and eggs.  Add milk, flour, and baking soda.  Put 1/2 of batter (or a little less) into greased loaf pans (1/4 in each pan).  Mix in separate bowl the 2/3 c sugar and cinnamon.  Sprinkle 3/4 of cinnamon mixture on top of the 1/2 batter in each pan.  Add remaining batter to pans; sprinkle with last of cinnamon topping.  Swirl with a knife.  Bake at 350 degrees for 45-50 min.  or until toothpick tester come clean.  

Cool in pan for 20 minutes before removing from pan.

I have also made this bread in muffin tins which made it a little easier to freeze and take out as needed.

Cheesy Pull-Apart Bread

Superbowl is coming on Sunday, and it's the best excuse to eat "bad for us food", drink lots of beer and sit with good company.  Here's a recipe we're going to be making this Sunday.


If the prospect of filling your belly with nothing more than carbs and cheese excites you as much as it excites me, then you need to run, not walk, into the kitchen and make this bread. I am the certified queen of the carbs and cheese combo. Give me a loaf of bread and a hunk of cheese and I’m all set. Imagine cheesy garlic bread on steroids… that you can pull apart with your fingers. Yes, it’s every bit as amazing as you’re imagining it to be.


The best part about this little gem? It’s seriously the easiest thing to prepare.
Take one loaf of bread… cut it up into a grid pattern… pour a mixture of melted butter, garlic and scallions into all of the crevices, cover with foil and bake.
Take it out of the oven… stuff and cover it in shredded cheeses and pop it back into the oven, uncovered.

Voila! Crusty, cheesy awesomeness, right on your kitchen counter.

You don’t need me to tell you that you won’t be able to stop eating this. I dare you to try. Three of us demolished this entire loaf and, truth be told, it would have been very easy for only two of us to do it. In situations like this, it’s a good thing that I was taught to share at an early age.
I’m looking forward to consuming many, many more loaves of this cheesy bread. You owe it to yourself and those you feed to make at least one!

Cheesy Pull-Apart Bread

Yield: 4 to 8 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

This cheesy pull-apart bread has been made in countless forms; this cheesy garlic version is my favorite.

Ingredients:

1 large loaf or boule-style Italian bread (Sourdough or French could also work)
½ cup butter (unsalted or salted is fine), melted
1 clove garlic, minced
1 bunch scallions, trimmed and thinly sliced
8 ounces sharp Cheddar cheese, shredded (about 2 cups)
8 ounces Monterey Jack cheese, shredded (about 2 cups)

Directions:

1. Preheat oven to 350 degrees F. Spray a sheet of heavy-duty foil with non-stick cooking spray and set aside.
2. Cut a cross-hatch pattern into the top of the bread by slicing ½-inch grid lines into the bread, stopping about ¼-inch from the bottom of the bread so that it stays together. Place the bread on the piece of foil that has been sprayed.
3. Stir together the melted butter, garlic and scallions.
4. Gently separate the bread with your fingers, then spoon the butter mixture in all of the seams, making sure it is evenly distributed among the whole loaf. Wrap the loaf up in the foil and place on a baking stone or directly on the oven rack and bake for 10 minutes.
5. Remove from the oven and increase the oven temperature to 425 degrees F.
6. Open the foil and sprinkle the shredded cheese on top of the bread. There will be a lot of cheese, so try to push down as much as you can in between all of the crevices in the bread. Leave the foil open and return it to the oven. Bake until the cheese is completely melted, bubbling and starting to brown on top, about 15 minutes. Let stand for 5 minutes before serving, then dig in!

Nian Goa for Chinese New Year

Nian Gao is considered good luck during Chinese New Year, and therefore something every family usually buys to eat.  This year - we're going to make our own.  Here is a simple recipe you can use.





Ingredients

• 1-1/2 cups water
• 2-1/2 cups dark brown sugar, packed
• 1/2 cup vegetable oil
• 4-1/2 cups sweet rice flour (Available in Asian specialty markets)
• 3 dried red dates (Available in Asian specialty markets

Instructions

1. In a large saucepan, boil the water, add the sugar and the oil, and stir just until the sugar is dissolved. Set aside to cool for about 20 minutes.
2. Mix the rice flour thoroughly with the cooled liquid and transfer the mixture into an 8-inch round aluminum pan. (The aluminum pans at supermarket salad bars work very well for this). Set the dates in the middle.
3. Put an inch of water into a wok, a large pot, or a large flat pan and carefully set the pan of batter in the water. Cover lightly with aluminum foil and gently steam the mixture for about 50 minutes. Take care not to let the water boil over into the nian gao.
   
   Steaming can also be done in the oven: set a large pan of hot water on the middle shelf of a 375-degree oven and carefully place the nin gao, covered loosely with foil, in the hot-water bath. The water should be gently bubbling. Steam for about 50 minutes or until the mixture is firm in the middle. Cool thoroughly before cutting the nian gao into diamond shapes. Makes 12 servings.

Baked Apple Chips with Cinnamon Sugar

We saw this recipe from Foodlets.com and knew we had to borrow it for our blog.  I know my kiddies always ask me to buy chips whenever we're at the grocery store (that's why I avoid bringing them whenever I can).  While I sometimes give in - most of the time, I rather them not put a bunch of processed crap in their system.

These apple chips are easy to make, will make your house smell delicious and actually good for them.

 BAKED APPLE CHIPS WITH CINNAMON SUGAR

Ingredients

• 2 apples (golden delicious, gala or other fall baking apples are best)
• 2 teaspoons powdered sugar
• 2 teaspoons cinnamon sugar

Instructions
Preheat oven to 200 degrees.
Wash and slice apples horizontally, using a mandolin if possible. Don’t bother coring, just remove any pieces of seeds.
On a baking sheet lined with a non-stick sheet such as Silpat, or parchment paper, sprinkle powdered sugar in a very thin, even layer. Line up apple slices, side by side as closely as they’ll fit in. Sprinkle cinnamon sugar on top. Place in the warm oven for at least 90 minutes, rotating once halfway through. For sweeter and chewier apples, remove at this point. For crispier apples with a more toasted flavor, cook for the full 2 hours.
Note: the “chips” may not be crispy to the touch when you first remove them from the oven. Remove them from the baking sheet and allow to cool on a wire rack or counter space. They’ll crisp up a bit here. Also, the thicker you slice the apples, the chewier the result.

Super Bowl: Root Beer Pulled Pork Recipe

Your next Super Bowl party will certainly be a big hit with Root Beer Pulled Pork! It takes about twenty minutes to prep and within 8 to 10 hours the pulled pork turns out amazing!

Ingredients

• 1 medium onion, chopped
• 1 garlic clove, minced
• ½ cup ketchup
• 1/3 cup cider vinegar
• 1 (4 ounces) tomato paste
• 1 tablespoon paprika
• 2 tablespoons Worcestershire sauce
• 2 tablespoons yellow mustard
• 1 (12 ounce) can or bottled root beer (do not use diet root beer)
• 4 lbs boneless pork shoulder roast
• 12 buns

Instructions

In a slow cooker, mix everything together except the pork.

Add the pork, stir well, and cover.

Cook on low for 8-10 hours.

An hour or two before it is done shred the pork with two forks in the slow cooker.

Mix well. The sauce will be a little runny but the longer you let the meat sit the more it will soak up the juices.

Serve on hamburger buns.

Frozen Strawberries & Yogurt

Valentines Day Ideas: Frozen Strawberries & Yogurt

I saw this adorable snack and thought it was perfect for this time of year with Valentine’s Day right around the corner. It is super easy to make and is a very healthy snack – especially with all of the yogurt deals we get great deals on! These are the perfect after school snack!
What you will need:

• Strawberries
• Yogurt (Greek/flavored anything you would like)
• Freezer

Directions:

• Optional: Cut the strawberries in half
• Dip the Strawberries in yogurt
• Put them in the freezer
• Enjoy!

Spinanch & Egg Bake

An egg baked on a bed of spinach, tomatoes and garlic. Sounds so fancy and gourmet!!!

First up is spinach.

First saute it with some garlic.

Add some diced (or fresh) tomatoes.

And some minced onion.  Cook it down.

Place into a small baking dish…or you can do 1 egg each in ramekins.

Create wells for the eggs, then crack 1 at a time into each well.
(This dish was the perfect size for 2 eggs.)

Bake.


Give a little sweet flare with some paprika.
And enjoy a fancifully gourmet breakfast!!!

Baked Eggs with Spinach, Tomatoes and Garlic

Yield – 4 servings
Preparation Time – 15 minutes
Cooking Time – 10 minutes

Ingredients

• 2 Tbsp olive oil
• 2 garlic cloves, crushed
• 10 oz. fresh spinach
• 1 15 oz. can diced tomatoes, drained
• 2 Tbsp minced onion
• 4 eggs
• Salt and pepper
• Paprika, sprinkle as garnish
• Fresh fruit as side dish

Directions

• Preheat oven to 350.
• To a large skillet or saucepan, add the olive oil and saute the garlic for a minute, before adding the spinach.  Toss the spinach around for a minute, then add the diced tomatoes.  Toss together and then add the minced onion.  Let simmer until most of the liquid has cooked off, about 5-7 minutes.
• Place the sauteed spinach into an ovenproof, creating divets for the eggs.  Crack 1 egg into each hole.
• Bake the spinach and eggs for about 8 to 10 minutes, or until egg whites have turned white.
• Once cooked, remove from the oven and sprinkle with salt and pepper and paprika.
• Serve with fresh fruit for a well balanced breakfast!

Indian Chicken Curry

The slow cooker is one of the most popular method of cooking during the winter season.  When most people think of Indian cooking, the first dish that comes to mind is a good chicken curry. 

This recipe makes for 6 servings.

Ingredients  

• 3 pounds of skinless whole chicken cut in about 8 pieces - boneless is fine to use. 
• 1 large yellow or red onions cut into 8 pieces
• 2 medium tomatoes quartered
• 1 4inch piece gingerroot, cut into 1-inch pieces
• 10 cloves garlic
• 1 tablespoon salt
• 1 tablespoon turmeric
• 1 tablespoon garam masala
• 1/4 cup vegetable or canola oil
• 1 cup plain yogurt
• 1 tablespoon red chili powder
• 1 cup dried methi leaves (dried fenugreek leaves)
• 1 cinnamon stick
• 4 green cardamom pods
• 4 cloves
• 4-6 green Thai or Serrano Chiles or cayenee Peppers, stems removed, halved lengthwise
• 1/2 cup boiling water (optional)
• Basmati or brown rice, cooked, warm
• 1/2 cup fresh cilantro, chopped for garnish

1) Place chicken in the slow cooker
2) Process onions, tomatoes, gingerroot, and garlic till smooth.  Transfer paste to a bowl.  Whisk in the salt, turmeric, garam masala, oil, yogurt, red chili powder, and methi.  Pour over the chicken.
3) Add cinnamon stick, cardamom pods, cloves, and green chili peppers, mixing gently, cover and cook on low 8 hours.  For more brothy curry, add boiling water during the last 30 minutes of cooking, if desired.
4) Discard whole spices.  Serve over rice and garnish with cilantro.

Mussels with White Wine Sauce & Garlic

Now that the holidays are over, I know one of my New Year's Resolution is to save money and eat at home more.  My husband and I love seafood, and surprisingly this dish is really not that hard to make and doesn't cost much.  Mussels usually come in at $4 a pound, and a bottle of wine will usually go between $5- $10.  So for $20 - you can have an excellent meal at home.  

Mussels with Wine and Garlic Sauce

Prep time:  15 mins

Cook time:  15 mins

Total time:  30 mins

Serves: 3-4

 

Easy and surprisingly frugal!

Ingredients

• 2 lb. mussels (make sure you discard any that are gaping open)
• 2 Tbsp. extra virgin olive oil
• 1 Tbsp. butter
• 6 cloves garlic, minced
• ¼ C. onion, minced (or shallots)
• ¾ C. dry white wine
• ⅔ C. chopped flat leaf parsley
• 1 lb. linguine noodles

Instructions

Prepare linguine according to package directions. In a large skillet with a lid, melt the butter. Add olive oil and sauté the garlic and onions until translucent. Add the wine and mussels and about half of the parsley. Cover and heat until mussels have opened (about 8-10 minutes). Add remaining parsley as a garnish. Serve mussels and wine sauce over linguine.