No Knead Bread






My daughter gave me a recipe scrapbook she had made me for Mother's day. I love it!!! I'm working my way through the recipes...so much fun to try them.( I'll include a few photos of the book below.)
One of my faves is the No Knead Bread. It's so easy to make and we love having a hearty slice with soups and casseroles. I dont even know if you can fail! It does require a dutch oven though.
Here it is:




Here it is:
No Knead Bread
( trish yearwood)
2 cups of all purpose flour
1 cup of whole wheat flour
2 tsp. Salt
1 1/8 th tsp. Active dry yeast which is half of a packet.
1 1/2 cup warm water
1 c. Shredded cheese any flavor
Whisk the flours,salt and yeast. Pour in the water and combine to make a sticky dough. Cover with plastic and leave in a warm area for 8 hours. Preheat oven to 450 with the dutch oven inside.
Take some flour in your hands and form the dough into a round. Place on some parchment paper and lower into the dutch oven. Cover with lid and bake 40 minutes. Uncover and top with cheese. Bake another 10 to 15 minutes until hard.










Tator Tot Taco Hotdish






Yum! I love a good casserole and around here you often see the old standby...Tatortot hotdish served at various functions. You can even buy a dish shaped for the state...Minnesota...comes with the recipe included!
But this one changes it up a bit. Instead of the cream soup...add a can of fiesta nacho cheese soup. And after browning the burger... add taco seasoning.
I often add a dab of sour cream and some chopped cilantro on top.
Great comfort food for these long cold winter days!
Taco tatortot hotdish
1 pound lean burger
1 pack taco seasoning ( or to taste...I add half the packet)
1 can fiesta nacho cheese soup.
1 can corn, drained
3/4 bag or so of tator tots
4 oz. Or more...lol of Cheddar cheese, shredded
Brown the burger. Drain off the fat. Add taco seasoning and 1/4 cup water. Add the soup and corn.
Pour the mixture into a greased 8 x 11 casserole. Top with as many tator tots as you can fit in a single layer.




Crock Pot Beef for Enchiladas


I love my slow cookers! I have 3 sizes and I keep them all in use throughout the month for various size recipes. 
I have a large one for turkey breasts and larger items, then the regular size I use the most, and a smaller one great for dips and dipping chocolate.  Now I added an Instapot to my kitchen and am trying out various recipes in that. (Today I made hard boiled eggs...wow a game changer for me. I'll be posting more about that another day.)

These enchiladas are just a simple recipe most of you may already make in some variation I'm guessing, but it's so good I decided to post it! 


(this photo is half a recipe)


Crock pot beef for Enchiladas

1 package stew meat or small roast cut in chunks
1 (10 oz)can enchilada sauce
1 (4 oz) can green chilies
Cook on low 6 to 8 hours. Shred and use as desired.



Beef Enchiladas

1 package  8" Tortillas
1 (10 oz) can enchilada sauce (may have some leftover)
 shredded cheddar cheese (as much as you like and any kind you like)
Sour cream and salsa for garnish

Place a spoon full of the beef mixture into tortilla shells, sprinkle with cheese and roll up. Pour some of the enchilada sauce into a 9 x 13 pan. Place the rolled tortillas on top. Pour some more of the sauce on top and add more cheese over all. Bake at 350 for about 20 to 30 minutes until heated through and cheese is melted. I often cover with foil for the first 15 minutes, then uncover for the rest.

How many enchiladas you get depend on how much beef and cheese you stuff them with. You can also add black beans, rice etc.( I make just half a pan one day for the 2 of us and then the other half the next day)

Pecan Pie Candy


These were a fun addition this year to my cookie trays. Just like pecan pie but with chocolate around it! You can't beat that combo. (I do have an awesome recipe for pecan pie with chocolate chips that can be found here.) Anyway....I saw this recipe in a cooking group I belong too and had to give it a try!

We love pecans. I buy them in the huge bags from Costco and keep them in the freezer. I always have them on hand.

Actually I have all the ingredients for these on hand most of the time...uto that could be dangerous..lol!


They were super EZ to make...and eat...lol!




Pecan Pie Candy

1/2 c. graham crackers, crushed fine
1 1/3 c. pecans, toasted and chopped fine
1/2 c. brown sugar
1/4 c. plus 1/8 cup maple syrup
1/4 c. plus 1/8 c. butter, melted and cooled slightly
12 oz. chocolate almond bark

Combine and chill for 30 minutes. Roll into 1' balls and place on parchment lined baking sheet. Chill an hour and dip into melted chocolate. Let sit until set. ( made about 2 dozen)

Maple Nut Shortbread Cookies



Maple nut!! One of my fave flavors.

Buttery shortbread cookies. Another fave.

Combine them and you have one delish bite after another!!






These are super EZ to make and look great on a Christmas goodie tray. I also like that you can keep them in the frig and "slice and bake" as many as you need, or when you have more time to bake them. I place them on a rack after dipping them in the maple glaze, then sprinkle with crushed walnuts and let them dry.








Maple Nut Shortbread Cookies

1 c. butter, room temp
2/3 c. brown sugar
1/2 tsp. maple extract
1 3/4 c. flour
1/4. corn starch
3/4 c. chopped walnuts

Cream the butter and brown sugar. Stir in the extract. Add the flour and corn starch. Stir in the walnuts. Form into a log, wrap in plastic and chill for 3 to 4 hours. Slice and bake on parchment lined cookie sheets at 350 for 10 to 12 minutes. Cool completely.

Glaze:
1 c. sifted powdered sugar
1/2 tsp. maple extract
2 to 3 Tbsp. milk

Mix well and dip half of the cookie into the glaze. Sprinkle with some crushed walnuts and let dry completely before storing. Makes about 2 1/2 to 3 dozen depending on how thick you slice them.

Chocolate Covered Cherries



One of my friends used to make chocolate covered cherries and bring them to work at the library every Christmas. I could hardly wait! Every year I would get a couple... tucked safely inside a baggie. Each bite...so delicious!

It's been so long since those days, and my friend is now gone. I was thinking about her the other day, and remembering her kindness, and how fun she was. She was always slipping a chocolate inside one of my pockets...lol...always made my day.  I have a couple of her recipes...her toffee is killer! I'll have to dig that out and give it a try too.



 
Chocolate Covered Cherries
 
55 Maraschino Cherries
3 Tbsp. butter, softened
3 Tbsp. light corn syrup
2 cups powdered sugar
1 lb. melting chocolate


Drain the cherries, and dry on paper towels. Mix the butter and corn syrup, add the powdered sugar and mix well. Take by teaspoon and roll around the cherry. Place on parchment lined cookie sheet. Continue with the rest. Chill until firm and dip in chocolate. Store in air tight container in a cool place. These take about a week or two for the filling inside to liquify. 




English Toffee


English Toffee is delicious, but oh so hard to make. I think anyway!!

There are several things one needs...like a good heavy sauce pan. And a reliable candy thermometer.
And one can't forget patience!! It's a lot of stirring and waiting.

BUT when it all comes together...wow...what a delicious candy!


English Toffee 

 4 sticks of butter (1 lb.) room temp
1 c. sugar
1 c. crushed almonds
1 bag milk chocolate chips (2 cups)

Butter a jelly roll pan well and set aside.  In a large cast iron skillet, melt the butter and sugar. Stir until hard crack stage 300 (peanut butter brown color) watch and stir so it doesn't scorch. Stir in 2/3 c. almonds and pull off heat. Pour into buttered pan. Let sit 5 minutes and sprinkle on a bag of milk chocolate chips. (2 cups) spread with knife and sprinkle with 1/3 c. crushed almonds. Cool. Break into pieces. I store in the frig.