Saturday, November 30, 2013

Turkey Parmesan Rotini Bake

I will now share with you one of my favorite dishes for using up leftover turkey.  The sauce is incredible and it is cheesy.  Although it may look like a lot of steps, it comes together pretty quickly.  


Recipe adapted from: Rock Recipes

Sauce: 
1/3 cup butter
3 tbsp flour
¼ tsp black pepper
½ tsp sea salt

2 ½ cups whole milk
1 ½ cups water
2 chicken bullion cubes

Melt butter over medium heat in saucepan.  Whisk in flour, add salt and pepper.  Bring to boil.  Whisking constantly, slowly pour in milk and water, add chicken bullion cubes. Bring to a boil.

Add to sauce:
1 tbsp dry summer savoury
2 tbsp Dijon mustard
Continue to cook until thick.  Remove from heat and add: 
1 cup freshly grated parmesan cheese
2 cups grated low fat mozzarella cheese
Pasta: 
3 cups uncooked rotini pasta

Cook, just to al dente. Drain and set aside.

Add-ins:
3 cups leftover cooked turkey, cut in chunks
1 large roasted red pepper, chopped
8 slices precooked bacon, cut in small pieces (I used turkey bacon)

Now mix the drained noodles with turkey, bacon, red pepper and sauce.  Mix to coat.  Pour into large casserole dish and top with the grated mozzarella cheese. 
Bake at 350 for about 45 minutes to an hour or until the casserole is bubbling and the top is golden brown.

Monday, November 25, 2013

Homemade Tortillas

I decided to try making my own tortillas.  Turns out they really aren't that hard to make! 


Recipe from: The Taste Tester

2 1/2 cups all-purpose flour
3/4 teaspoon salt
1/4 teaspoon baking powder
1/3 cup good quality olive oil
1/2 cup plus 2 Tbsp hot water
Combine the dry ingredients together in a medium sized mixing bowl. Using a hand mixer, add in the olive oil just until it makes the dry ingredients crumbly. Add the hot water little by little until your dough is soft and shiny but not sticky (you may even need a little more than 3/4 cup depending on humidity). Divide the dough into eight balls of the same size.  
Lightly flour a clean surface and a rolling pin. Use the rolling pin to roll each ball of dough into a 6-8" tortilla. Or if you own a tortilla press use that....I don't-yet.
 
Heat a large skillet over medium high heat. Cook each tortilla for 1 minute on the first side. It should bubble up. Flip and cook for about 30 seconds on the second side. Remove to a plate and cover with a towel to keep warm. For best results store tortillas in a ziploc bag at room temperature (they stay softer this way) though you can also refrigerate them.

Friday, November 22, 2013

Apple Crumble Bars

The short bread version of apple pie...


Recipe from: Annie Eats

For the base:
1 1/3 cups all-purpose flour
2 tbsp. sugar
1 tsp. salt
1 stick unsalted butter, at room temperature

For the filling:
4 medium-sized apples, peeled, cored and coarsely diced
5 tbsp. sugar
¼ tsp. cinnamon
2 tsp. cornstarch
2 tbsp. lemon juice


For the topping:
½ cup all-purpose flour
3 tbsp. sugar
4 tbsp. unsalted butter, softened

Prepare the filling, in a large skillet combine the apples, sugar, and cinnamon.  Cook over medium heat, stirring occasionally, for 5-7 minutes, until apples are tender but still firm.  In a small cup, whisk together cornstarch and lemon juice.  Add to the apple mixture and continue cooking, stirring constantly for 3 minutes or until thickened.  Remove from heat and set aside to cool.

Preheat oven to 350°.  Grease an 8×8” baking dish.

To make the base, in a medium bowl combine flour, sugar and salt.  Mix well.  Cut the butter into the flour mixture using a pastry blender, two forks or your hands, until it resembles breadcrumbs.  Press the mixture into the bottom of the prepared pan.  Bake for 10-12 minutes, until lightly browned around the edges.  Remove from the oven.  Spread the cooked apple mixture evenly on the base.

In a medium bowl combine all ingredients for the topping.  Mix well until combined and crumbly.  Sprinkle over the apple layer.  Bake for 25-30 minutes or until golden brown.  Remove from the oven and allow to cool.  Cut into squares and serve.  (If desired, refrigerate before cutting to firm up a bit for easier slicing.)

Saturday, November 16, 2013

Apple Danish

We loved this more than apple pie....and since I'm not great at making a beautiful pie, this is better all around for me!

Recipe adapted from: Taste of Home

Pastry
3 cups flour
1/2 tsp salt
1 cup shortening
1 egg yolk (save the egg white)
1/2 cup milk

Filling:
6 cups sliced, peeled apples
1 cup sugar
1/4 cup butter, melted
2 Tbsp. flour (I used instant gel because I had some)
1 tsp cinnamon

Glaze
Egg White *Before baking
1/2 cup powdered sugar
2 to 3 Tbsp Water  

In a bowl, combine flour and salt; cut in shortening until mixture resembles coarse crumbs. Combine egg yolk and milk; add to flour mixture. Stir just until dough clings together. Divide dough in half. 

On a lightly floured surface, roll half of dough into a 9 x 13 inch rectangle; transfer to a greased 9x13 baking pan. Set aside. 

In a bowl, toss together filling ingredients; spoon over pastry in pan. Roll out remaining dough into another 9x13 rectangle. Place over filling. Brush with egg white (about 1/2 of it, not all). Bake at 375° for 40 minutes or until golden brown. Cool on a wire rack. 

For glaze, combine the confectioners' sugar and enough water to achieve a drizzling consistency. Drizzle over warm pastry. Cut into squares. Serve warm or cold.

Sunday, November 10, 2013

Caramel Apple Cinnamon Rolls


How to make it

  • 1. In a large mixing bowl, combine 2-1/2 cups of flour and the yeast. Set aside.
  • 2. In a medium saucepan, heat and stir milk, the 1/4 cup granulated sugar, the 1/4 cup butter, and the salt just until warm (120 degree F to 130 degree F) and butter almost melts. Add milk mixture to flour mixture. Then, add the egg. Beat with an electric mixer on low speed for 30 seconds, scraping side of bowl. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
  • 3. Turn the dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that's smooth and elastic (3 to 5 minutes total). Shape the dough into a ball. Place dough in lightly greased bowl, turning once to grease the surface of the dough. Cover; let rise in a warm place until doubled (45 to 60 minutes).
  • 4. For filling, in a small mixing bowl, combine the 1/2 cup brown sugar, the 1/2 cup granulated sugar, the 1/4 cup flour, and the cinnamon. Cut in the 1/2 cup butter until mixture resembles coarse crumbs.
  • 5. Punch dough down. Turn dough out onto a lightly floured surface. Cover and let rest for 10 minutes. Grease a 13x9x2-inch baking pan; set aside.
  • 6. Roll the dough into a 24x16-inch rectangle. Sprinkle with filling, apple, and nuts. Roll up from long side, jelly-roll style. Pinch to seal edge.
  • 7. Prepare Caramel Syrup. Pour into baking pan. Cut dough, crosswise, into 12 rolls and place, cut sides down, into prepared pan. Cover and let rolls rise until nearly doubled (about 45 minutes).
  • 8. Bake, uncovered, in a 350 degree F oven for 40 minutes or until lightly browned and rolls sound hollow when lightly tapped. (Place baking sheet under baking pan to catch any drips.) Invert onto serving plate while warm. Makes 12 rolls.
Recipe from: group recipes

Tuesday, November 5, 2013

Chocolate Chip Oatmeal Banana Pancakes

These have a strong banana flavor, my boys love them, so much so, that they asked for them the next day.  Kyla (who hates bananas and anything that tastes like bananas) hated them. 

Recipe adapted from: Minimalist Baker

2 very ripe medium banana, mashed
2 teaspoons baking powder
2 eggs
1 teaspoon vanilla extract
4 Tbsp melted butter
6 Tbsp milk
1 cup quick oats
1/2 cup wheat flour
mini chocolate chips

Preheat griddle to 325 degrees.  Mix all dry ingredients together, then add wet ingredients. 

Saturday, November 2, 2013

Pumpkin Cookies

I know I already posted a pumpkin cookie recipe, but I found this one and liked it better....In fact, we even liked them without frosting. They had a great amount of spice and were super moist. Of course cream cheese frosting would be fantastic on these, too. We just skipped it this time. I also just made a half batch and it gave us lots of cookies.

Recipe from: My Baking Addiction

1 cup butter flavored shortening
1 cup unsalted butter; softened
2 cups white sugar
2 cups canned pumpkin (solid; not pie mix)
2 eggs
2 teaspoons baking soda
3 teaspoons ground cinnamon
2 teaspoons pumpkin pie spice
1/2 teaspoon nutmeg
1 teaspoon salt
4 cups all-purpose flour

Directions
1. Cream shortening, butter, white sugar and pumpkin. Add eggs and mix well.
2. Sift together the baking soda, ground cinnamon, pumpkin pie spice, nutmeg, salt and flour. Add to pumpkin mixture and mix well.
3. Drop from spoon to cookie sheet. Bake 13-15 minutes at 350 degrees

Friday, November 1, 2013

Jello Jigglers



1 cup boiling water
1 (3 oz) box of jello

Mix jello in boiling water until dissolved.  Pour into molds and place in refrigerator until set.