Online Bakery

Pin It I love to bake and make candies!  I may have some tutorials and more on my new webpage so stay posted and I will update you as this becomes available TheCaramelCottage  Im so Excited to be getting ready for this adventure.  

The begining of my Holiday Baking from SHERRIES KITCHEN

Pin It I wanted to share a couple quick pictures of the absolutly DELICIOUS! Treats I made yesterday! 
Yes I am getting ready for the season of baking =)

Mint Chocolate Drops, Almond Chocolate Toffee, Rocky Road Fudge and Chocolate Covered Caramels.  I also Made a batch of Chocolate Caramel Popcorn YUM  

I dont think I am going to share the recipes. haha JK they will be posted later Im sure.

Dutch Oven Chicken and Potato Dinner

Pin It Labor day is such a great day of the year. I always want to spend sometime outdoors on labor day. Due to my current situation we did not get a chance to go hiking or camping or anything really. So I decided as I was preparing dinner that I would make my Labor day this year a day to Try DUTCH OVEN cooking!  What an experience this was and how grateful I am for UTube. (I had to learn how to even use a dutch oven)

Here are some fun pictures and the recipe I used for our Chicken and Potato Dutch Oven Complete Dinner.

   First in my adventure I Utubed "how to cook in a dutch oven" by this I was able to find what I needed to do to prepare my pot and the fire/coals.
  There were also so many suggestions on what to make however i had my own idea.  I am a person who loves to use what we have and not waste food. I am big on re-purposing Left Overs and making delicious food.

So here is what I came up with"

Chicken and Potato Dutch Oven Dinner

1 5lb Bag Potatoes (chop into 2 inch pieces and slightly brown in a pan on high for just a minute or two. do not cook just slightly brown the edges)
3 Cups chunk-ed chicken. (made Sunday for a chicken Alfredo pasta and I had a lot of left over chicken simply roasted with garlic, parsley, and oregano.)
1 small yellow onion chopped in think peices
2 Green Chili Peppers Chopped large
2 Cans Cream of chicken soup
3 Cans Milk
1 Cup Shredded Mexican blend Cheese
1/2 Bag of baby carrots.

Grease your dutch oven pot with Crisco. Then add all of the above ingredients. Potatoes, Chicken, Onion, Carrots, Peppers, Soup, cheese and Milk.

Make sure your fire is going and well. Creating natural coals in the bottom of your fire pit. Once you have a good fire and a good base of coals allow the fire to minimize and place your pot in the fire. Cover the top of your pot with some of the fire coals and allow to cook for 1 hr.
(My chicken was precooked, if you use uncooked chicken you will need to cook for longer.)

Serve with bbq Corn on the cob or any other Vegetable.

This is a creamy and delicious Dinner with a moist and creamy flavor.  This recipe will serve about 20 people and each serving is approx. 280 calories.

Stuffed Samores Dessert Pizza

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Mmmm just the name of this dessert makes my mouth water. And the fact that im writing this as I am eating 2 slices tends to help. =) 

Today I was inspired while at Papa Murphys Pizza to make a Dessert Pizza. They offer what looks like a good Samores pizza. They also had a STUFFED MEAT pizza which looked delicious so I thought I would give it a try and make a STUFFED SAMORES DESSERT PIZZA!   The Turn out was amazing!  So amazing in fact that I threw my diet to the wind and enjoyed 2 slices at 11pm. 

So here it is for all of you to try, My version of a STUFFED SAMORES pizza

First you follow the basic recipe for the Pizza dough as follows:

2 Cups warm water
4 tbls Yeast
4 tbls Brown sugar
5-6 Cups white flour

Pour your warm water into your mixing bowl. Add the Sugar and stir until dissolved. Sprinkle the yeast of the top and cover lightly. Let sit for 10 minutes until the water and yeast is fluffy.  Then add the Oil and flour. Mixing until well blended with a dough hook. Then scrap your bowl and kneed by hand until you have a nice dough. Cover and allow to rise for 40 minutes or until doubled.








Assembale your pizza:

1-2 Cups brown sugar
1 Cup Crushed gram cracker
1 Cup Semi sweet chocolate chips
2 Cups mini Marsh-mellows

Cut your dough into 4 equal pieces. Then roll your dough out and shape to your pizza pan.  Sprinkle the pizza pan with Brown sugar so your dough does not stick to your pan. Then place your dough on the pan and sprinkle the dough with 1/4 cup brown sugar, 1/4 cup Crushed gram crackers, 1/4 cup semi sweet chocolate chips, and 1/2 cup mini marsh-mellows. Then roll our your second piece of dough and lay on top. Be sure there is about an inch more dough all around on the bottom layer. Now fold that inch over to the top layer creating a pocket pizza.  Now sprinkle the top with 1/4 cup brown sugar, 1/4 cup Crushed gram crackers, 1/4 cup semi sweet chocolate chips, and 1/2 cup mini marsh-mellows.    Set this one aside and asemble Pizza #2.

This is so good that trust me you will want to make 2.

Bake in your preheated oven at 350 degrees for 14-16 minutes.

Remove cut and enjoy!

**Each pizza pie should make 16 slices. Each slice is approximately 181 calories.

All Honey! Chocolate Pecan Cake

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Today I took on a new challenge. Baking with Honey! What an adventure and not as hard as I thought! Thank goodness =)

I am so Happy with the Turn out that I have decided to share this recipe with you! 

CHOCOLATE PECAN CAKE 

with HONEY

The Chocolate Cake 

Recipe: 
1 C Honey
2 Eggs
1 C Milk
2 tbs Vanilla Extract

2 C Flour
3/4 C Cocoa Powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt

1 C boiling water

1 C Chopped Pecans


Instructions:

Combine in an electric mixer all the wet ingredients and mix until well blended.
In a separate bowl sift together all the dry ingredients.
Then slowly blend the dry ingredients into the mixing bowl until well blended. Add the 1 cup boiling water while mixing. This will thin out the batter. Add your chopped Pecans and mix well.


In 2 greased and floured 9in pans pour your mix until half full then bake at 350 degrees for 25 mins. 




Pecan Carmel Icing

Recipe:
1 C Honey
1 C Salted Butter
2 C Heavy Whipping Cream
3 tsp Vanilla extract
3 tsp Ground Cinnamon
 
1 Cup chopped Pecans
1/2 Cup Unsweetened Coconut


In a medium sauce pan Melt the Butter and add the Honey. Bring to a boil and then add the cream. Stir until well blended and bring to a boil. Then turn to a simmer and keep stirring. This part takes awhile so grab a seat and a drink and prepare to stir.
Using a candy Thermometer cook the Carmel mixture while stirring constantly until it ALMOST reaches the soft ball stage (do not let it reach that stage unless you want Carmel instead of frosting)

Add the Vanilla, Pecans, Cinnamon, and coconut at this time and stir until mixed. Continue to cook for 3 more minutes then remove from heat. (frosting will thicken as it sits)

Place one of the 9 inch cakes on your serving tray then frost, place the second layer on top and frost the top with the COOLED frosting.

ENJOY your CAKE!

Sugar Cookies "Healthy"

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I love to bake! and I love Sugar Cookies.  I am actually Making these cookies RIGHT NOW! they smell so good I cant wait to take a bite!

I hope you will enjoy this recipe as much as I do. I normally change recipes and then just post them here but there is NOTHING to change Its perfect the way it is. Keep in mind they are HEALTHY and are a bit more bread like then a sugar cookie.   Not to mention I want you to check out Sarahs Blog. She is good at this blogging thing and has some AWESOME tips for just about everything.

SO check it out  HERE   lofthouse-style-sugar-cookies
And dont forget to follow her link on the recipe for the CINNAMON Butter Cream Frosting! YUM!

I will post pictures of how mine turned out as soon as I can stop eating them! =)

Pumpkin Pie

Pin It This was so good and delicious I had to share.

Recipe for the Pie! 
Recipe for the Crust!

Topped ours with some light cool whip and Its hard to stop eating it!

Yummy Breadsticks

Pin It Dough:
1 1/2 cups Warm/hot water (not too hot or it will kill the yeast but warm enough for the yeast to bubble)
1 Tbsp sugar
1/2 tsp salt
1 Tbsp  instant yeast
2 Tbsp olive oil
3 1/2 – 4 cups flour

Glaze:
2-3 Tbsp melted butter
1/2 Tsp Garlic Salt ( I use Lawrys brand With coarse ground parsley, has a GREAT taste and you dont need garlic powder as well,  Otherwise you may need to do 1/4 tsp garlic salt  1/4 tsp garlic powder)
1/4 tsp dill weed
 1/8 tsp Italian seasoning

Sprinkle with Cheese:
1/2 cup or Desired amount of shredded Parmesan Cheese (I like to use the Kraft Shredded that comes in a plastic shake can)

Combine water, sugar, salt, yeast, and allow to set for 5-10 minutes. Then add the olive oil and enough flour to make a soft dough. Knead for 3-4 minutes. On greased counter (I use CRISCO), break off pieces of dough and roll into thin ropes that are about 1 1/2 times the length of your skewers. Twist the rope around the skewer and place on a greased cookie sheet. (or instead of the skewer you can just roll out your dough double in length and fold over then twist together.)  Repeat till all dough is used. Cover and let twists rise till doubled, about 30 minutes.

Bake twists at 375 for about 10-12 minutes or till just barley a light golden brown.

While they are baking, combine the glaze ingredients so the flavors will blend.
Remove Twists from oven and brush with the butter glaze.

Enjoy!

Taco Soup

Pin It Taco Soup

2 Cans Corn (Drained)
2 Cans Diced Tomatoes (Drained)
3 Cans Water
2 Fresh Tomatoes Diced
1 Green Bell Pepper Diced
2 Tbls Chili Powder
3 pkgs Taco Seasoning Mild
2 lbs Ground Beef
2 Cans Black Beans (Drained and Rinsed)
Sour Cream
Shredded Cheese
Fritos Chips

Directions:

In a crock pot combine the tomatoes and then fill the tomato cans with water. Add 3 cans water. Add your corn, bell pepper, 1 pkg of taco seasoning and chili powder. Start the crock pot on High heat.

Brown your ground beef with 2 pkgs of the taco seasoning.
Add the cooked ground beef to the crock pot. Cook on high for 1 hr then add the black beans. Turn to low or keep warm until ready to serve.

Serve with Shredded cheese, sour cream and Fritos and ENJOY!

Fig Bars

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Fig Bars

Ingrediants:

(Filling)

2 Cups Fresh Figs

1/4 Cup Brown Sugar

1Pkg Unflavored Gelatin

1/2 Cup Canned Milk

2 TBLS Vanilla

(Dough)

1/2 Cup Butter Softened

1 Cup White Sugar
2 TBLS Brown Sugar
1 TBLS Milk

2 Cups Flour

1 1/2 Baking Powder

1/2 tsp salt

2 Tsp Vanilla

1 Egg

Directions:

1. Create your filling:

Blend the figs.
          Soften the Gelatin in the 1/2 Cup milk

Combine the Figs, Softened Gelatin, Vanilla and Sugar. 

Heat until boiling, Stirring constantly.

Cook for 5 mins then remove from heat and set aside.

2. Create your dough:

In a large bowl cream together the butter and sugar, beat in milk, egg, and vanilla until smooth. Combine the flour baking power and salt into the creamed mixture. Cover and refrigerate for one hour. 

3. Bake:

Divide the dough into two pieces and knead each piece. On a well floured surface roll the dough out. Lightly grease a 9x13 in pan. Line the prepared pan with one piece of the dough. Spread the fig mixture over the dough. Then cover with the other piece of dough.

Bake for 25-30 minutes in a preheated oven at 350 f.

Super Soft Sugar Cookies - mmm Good!

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SUPER SOFT SUGAR COOKIES! 

(making about 3-4 Dozen depending on thickness and size of cookie shape)

Around the Holidays I love to make sugar cookies. Last night Talia and I Made these again and I realized that I have not yet posted them here on my blog.   I hope you enjoy these as much as my family and I do.

The Cookie-

1 cup sour cream
2 cups Sugar
2/3 Cup Crisco Shortening
1/3 Cup Butter Softened
4 Eggs
1 Tsp Vanilla
6 Cups Flour (set aside 2 extra cups for later use in rolling your dough)
3 Tsp Baking Powder
1 Tsp Baking Soda
1 Tsp Salt

Preheat Oven to 360 degrees F. Combine SOur cream, Sugar, Shorening, butter, eggs and Vanilla. Mix Well.

Slowly add the following while mixing until everything is mixed together. Baking Powder, Baking Soda, Salt, Flour.  Chill dough for at least 30 minutes to 1 hour.

Lightly flour your counter or table and kneed your dough 3 or 4 times to mix in a little bit of the flour. Sprinkle more flour on the counter as needed. You are going to now roll out your dough. I like to divide my dough in half to easier handling. Once rolled out use those fun cookie cutter shapes and enjoy this time with the kids.


Place your cookies on a cookie sheet and depending on the darkness of your sheet as well as the thickness of your cookies you will bake the cookies for 6-8 minutes. They will look cooked but not browned in anyway. Pull the cookies out from the oven and allow them to chill on the cookie sheet for another 2 minutes before putting them on a cooling rack. (this allows they to finish baking on the tray without crisping the edges. I love my cookies SOFT)

For icing these deliciously soft cookies, I like to use the following recipe.

1/2 Cup Crisco Shortening
1/2 Cup Butter Softened
1 Tsp Vanilla
Mix together well
Add in slowly 4 Cups of Powder Sugar.
Once they are all mixed it will be crumbly.  Add 1-3 TBLS Canned Evaporated milk. (or whole milk if you desire)  adding this 1 TBLS at a time. Only add enough milk to make the frosting smooth and fluffy.

Add some color as desired. Spread and ENJOY!   Don't forget that Glass of milk when you sit down to enjoy these deliciously soft cookies!
 

The NEED for Eggs Benedict!

Pin It Sunday afternoon as we are diving home from the park, I got a sudden craving for the SUGAR SHACKS eggs Benedict. Now the SUGAR SHACK for those you know is in California just off Huntington Beach. I live in Utah. This is a slight problem.  Now when you are pregnant and you get a sudden craving you have to have EXACTLY what you are craving or your craving will keep haunting you. Im not in a position where I can just fly to California for some yummy food, no matter how good. So I quickly handed my husband my cell phone and asked that he find the BEST recipe so we can attempt our own. I arrive home and on our way home he had done it! He found an excellent recipe.  Here it is almost 9pm on a sunday and I didn't have all the ingredients. This being the second issue of the night to satisfy this very pregnant, very hungry appetite. So we substitute. and although I'm sure it much better with English muffins, Toast seemed to work just fine.

So I hope you enjoy this as much as I did, and although they still do not COMPAIR to the SUGAR SHACK they are the next best thing! (Use quality ingrediants and you wont be disappointed)

http://www.foodnetwork.com/recipes/tyler-florence/hollandaise-sauce-recipe/index.html

Ingredients

• 4 egg yolks
• 1 tablespoon freshly squeezed lemon juice
• 1/2 cup unsalted butter, melted (1 stick)
• Pinch cayenne
• Pinch salt

Directions

Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.

• EGGS BENEDICT
• 8 slices Canadian bacon
• 4 English muffins, split
• 2 teaspoons white vinegar
• 8 eggs
• Salt and pepper, to taste
• Hollandaise sauce, recipe above
• Fresh chopped parsley, for garnish

Brown the bacon in a medium skillet and toast the English muffins, cut sides up, on a baking sheet under the broiler.

Fill a 10-inch nonstick skillet half full of water. Add white vinegar to the cooking water. This will make the egg white cook faster so it does not spread. Bring to a slow boil. Gently break 1 of the eggs into the water taking care not to break it. Repeat with remaining eggs. Reduce the heat to a gentle simmer. Cook 3 1/2 minutes until the egg white is set and yolk remains soft. Remove with a slotted spoon, allowing the egg to drain. To assemble: Lay a slice of Canadian bacon on top of each muffin half, followed by a poached egg. Season with salt and pepper. Spoon hollandaise sauce over the eggs. Garnish with chopped parsley. Yield: 4 servings

Baklava Ice Cream

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Baklava Ice Cream is an all time favorite for me and those in my house.
I originally got the idea from this little shop in Kaysville (no longer open)  that served this ice cream. I later found that they ordered their ice cream from the Spotted Dog creamery here in salt lake (unsure if its still open). I began buying this ice cream for $20 for an avg bucket.  (kinda pricey for me but SOOO worth it)

Last summer I decided to take my try at this delicious Dessert. And I LOVED the result I got.
SO here goes my third time making this and I wanted to share it all with you! Hope you enjoy!


There are 3 parts to this, Starting with the Baklava:

Baklava

Ingredients

• 1 pound chopped mixed nuts
• 1 teaspoon ground cinnamon
• 1 (16 ounce) package phyllo dough
• 1 cup butter, melted
• 1 cup white sugar
• 1 cup water
• 1/2 cup honey
• 1 teaspoon vanilla extract
• 1 teaspoon grated lemon zest

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.
2. Toss together cinnamon and nuts. Unroll phyllo and cut whole stack in half to fit the dish. Cover phyllo with a damp cloth while assembling the baklava, to keep it from drying out.
3. Place two sheets of phyllo in the bottom of the prepared dish. Brush generously with butter. Sprinkle 2 to 3 tablespoons of the nut mixture on top. Repeat layers until all ingredients are used, ending with about 6 sheets of phyllo. Using a sharp knife, cut baklava (all the way through to the bottom of the dish) into four long rows, then (nine times) diagonally to make 36 diamond shapes.
4. Bake in preheated oven 50 minutes, until golden and crisp.
5. While baklava is baking, combine sugar and water in a small saucepan over medium heat and bring to a boil. Stir in honey, vanilla and lemon zest, reduce heat and simmer 20 minutes.
6. Remove the baklava from the oven and immediately spoon the syrup over it. Let cool completely before serving. Store uncovered.

Then you FREEZE the Dessert.
 In the mean time make your Ice cream. I LOVE the custard taste of this recipe.

PUDDING MIXTURE

Ingredients

• 1 pkg Vanilla pudding 
• 1 tsp Cinnamon
• 1/8 tsp Nutmeg
• 2 tbls Mixed nuts (ground or chopped into very small pieces)
• 2 Cup Vanilla Ice Cream (used from the batch you are making)
• 1/2 cup Milk

Directions

1. Combine ice cream, milk,  and pudding mix well. 
2. Add in the other ingredients and stir until well mixed. 

ICE CREAM CUSTARD

Ingredients

• 2 Tbls Unflavored Gelatin 
• 3 Cups Milk
• 2 Cups Sugar
• 1/4 Tsp Salt
• 6 Eggs
• 1 1/2 qts Light Cream ( I prefer to use half of this as "half and half"  the other half "Heavy whipping cream")
• 1 pkg Vanilla Instant Pudding 
• 5 Tsp Vanilla 

Directions

1. Soften Gelatin in 1/2 Cup cold Milk. 
2. 
   
3. Scald 1 1/2 cup milk and stir into gelatin mixture until it dissolves. Add Sugar and salt stirring until dissolved. Add remaining 1 cup milk.
4.  Beat eggs at high speed for 5 minutes. Add light Cream, pudding mix, vanilla and milk mixture. 
5. Pour into 1 gallon Ice cream freezer container. Freeze and ripen by basic directions of your maker.
   Be sure to layer ice and salt. 

Combining the 3 parts 

1. Take your baklava out of the freezer and cut up desired about to smaller chunks about the size of  legos.
2. After Your maker is finished put ice cream into another freezer container, Fold in your "Pudding mixture"  and chunks of Baklava, then place in freezer overnight or for at least 4 hours.

Enjoy!

Cakes

Pin It Who knew that Cakes could be so fun!
Here are a few pictures of cakes I have tried, Just using Boxed Cakes and Home made Buttercream Frosting.

Pasta! Pasta! and More PASTA!

Pin It Most everyone who knows me knows that I LOVE homemade pasta!
You can make so many Different dishes with simple Flour, Water and Eggs.


I am going to share with all of you the recipes I have tried and LOVE for Pasta.
As well as some pasta sauces and fillers.

(I am using my husbands computer today and it is throwing me all off, the keys are all in different places and I keep having to correct my mistakes. So bare with me if you find some errors beyond the normal Sherrie typos.)

PASTA DOUGH! 

There are 2 basic recipes that I start with and adjust based on what I am making.  These are both the Weston Brand Pasta basic recipes. The seafood is my own recipe.

Egg Dough - With a fork beat the eggs until well blended then add to flour all at once. Mix well with a fork then knead the dough 10-12 times until well blended.  Cover with a damp towel and let rest for at least 20 mins.
3 Eggs
2 1/2 Cups All purpose Flour

Non Egg Dough - Combine wet ingredients and mix well then add to flour all at once. Mix well with a fork then knead the dough 10-12 times until well blended.  Cover with a damp towel and let rest for at least 20 mins.
3 Cups all purpose Flour
1 Cup warm water
2 TBLS Olive Oil



Seafood Pasta Dough -  For seafood Pasta, Follow the EGG DOUGH recipe above and however use 1 less egg yolk (use the white only)  then add.
1 Teaspoon Lime Juice Fresh
1 1/2  TBLS Finley Grated Lime Zest



Divide your dough in half and cover one half with a damp towel.

If using a Pasta Roller-  Using a nice rolling pin, Roll out the dough just slightly to prepare it to use in your pasta roller. Using the pasta roller Roll through the sheet side first several times until well packed and at desired thickness. (see pasta roller instructions)


If using a Rolling Pin only - Roll out the dough to desired thickness, Fold the dough in half and then roll out again. Repeat this step 5 times before cutting your dough. 

Cutting your Dough

Once your dough is all rolled out it is time to cut your dough. If you are making Ravioli it is best to cut your dough immediately. If making any other non filled pasta then you should let your pasta dry for about 20 mins before cutting to get the best results.

Cutting - Cut your pasta as desired. Most pasta rollers come with the basic cuts, Sheet , Round Noodle and Fettuccine. This making your cutting processes much easier. Otherwise I find that a basic pastry cutter helps a ton. Rolls nice and cleanly cuts the pasta (the one I use is Pampered Chef however I'm sure most would do)

On the Ravioli  you will cut into basic squares of desired size for the ravioli you are making. Keep in mind they do swell as you cook  Be sure the pasta is rolled thin for this.


*For seafood Pasta I have done both Spaghetti and Fettuccine, However I do prefer the Fettuccine pasta cut for this. Or even a stuffed Seafood pasta is Delicious!

Fillings for your Stuffed Pasta

Lasagna is one of my favorite fillers.
For this you will use:

1/2 lb Ground Beef.
1/4 C Ricotta Cheese
1/4 C Shredded Mozzarella Cheese
1 Jar/can Your Favorite Spaghetti Sauce.

Cook and brown your Beef. Drain the Beef then add the Cheeses and 1/4 Cup sauce.
Mix and continue to cook on your stove top an additional 5 minutes or until cheese are well melted and the sauce is all soaked into the mixture. (the thicker the mixture the easier to keep the pasta from breaking)

 Cooking your Pasta

Ravioli - Fill your pasta but be sure to not fill to much as you do not want your pasta to open while cooking.
Seal the ends of the pasta either using a fork to press down or a pastry cutter to press the ends together. I like to wet the ends first. Sometimes using Eggs whites to ensure it is well sealed.

  Let the pasta dry now for about 15 minutes on one side then turn and let dry on the other side for an additional 15 minutes.

For all PASTAS - 


  Start a LARGE pot of boiling water and add 1 tsp salt to prevent sticking.
Add the pasta a handful at a time to ensure they do not stick together. Cook on a boil for about 5-10 minutes or until pasta is cooked. (do not overcook, Test every 3-5 minutes)
Drain the water from the pasta then add to the sauce. Heat the sauce to a simmer before adding pasta or spoon the sauce over the pasta.  Serve and Enjoy!

Pizza Rolls

Pin It One of my favorite snacks, I hope you enjoy!

Things you will need:

Pizza Dough

6 oz Mozzarella Cheese
3 Tbls Spaghetti sauce
1 Tbls Garlic Salt

Pizza dough Recipe:

• 2 Cups All Purpose Flour 
• 1 pkg Yeast (quick rise)
• 1 Cup Warm Water 
• 1 Tablespoon Sugar
• 2 Tablespoons Olive Oil

Start by Measuring out the 1 cup warm water in a large mixing bowl. Sprinkle the Sugar into the warm water then add the Yeast. Stir a little to let water cover all of the yeast. Let this rest for about 10 minutes until foamy.  Now add the Oil and Then flour. Mix with a fork scrapping the sides of the bowl.  Knead the dough about 12-15 times. Cover with a warm damp towel.  Let rise for about 30 minutes, until double in size.




In the meantime cut your mozzarella cheese into Rectangular pieces. Should have about 25-30 pieces.

On a lightly floured surface punch out the dough and knead again about 5-10 times.
Roll out the dough into a rectangular shape. as if you were making a square pizza.
Cut your dough into rectangular pieces, about 25-30.
Place a small amt of sauce in the middle of each rectangle. Then place the cheese at one end and start rolling the cheese in the dough as you roll the dough up to the other end.

With the over preheated to 350 f   spray your cookie or pizza sheet with a non stick spray and lightly sprinkling the garlic salt on the pan.  Place your pizza rolls on the pan and bake for about 10 minutes or until just barley browned. Let cool on pan about 5-10 mins.

These are great warm or cold  YUMMY

Egg Nog Pie

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This recipe from the Magazine "Simple and Delicious"
Super Uber Delicious this one is.

You will need:
4oz Cream Cheese
1 T Butter Softened
1/2 Cup Confectioners sugar
1/4 Cup Egg Nog
2 T sour cream
1 t pumpkin pie spice (I used cinnamon, nutmeg and cloves in place of this. 1/2 t on each)
1 1/2 cups Whipped Cream (sweetened and whipped)
1 graham cracker crust
1/8 tsp nutmeg

In a small bowl, beat the cream cheese, butter, and confectioners sugar until smooth. Beat in the eggnog, sour cream and pie spice. Fold in the whipped topping; spread into crust. Sprinkle with nutmeg. Cover and freeze for 4 hours. (or until firm)
Remove from the freezer 15-25 minutes before slicing.

Turkey Alfredo Potatos

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Things you will need:
(serves 6-8)

2 cups Half and Half
6-7 small to medium Potatoes
5 T Alfredo Sauce
1/4 cup Shredded Colby cheese
1- 2 Cups Shredded Turkey
1 t garlic powder
*(optional) 1/4 white onion chopped  

Clean your potatoes
Slice your Potatoes as show in picture. I use my Food processor to make this easy and slice them thin.
Place your potatoes in the casserole dish and cover with the half and half. Put in the oven and turn your oven to 350  Let the potatoes cook while your oven heats up for approximately 30 minutes.

Pull the dish out of the oven and add the remaining ingredients. Stir, cover with foil and place back in the oven for 45 minutes - 1 hr. Uncover Stir and continue to bake for 15-20 minutes.

Enjoy!

This is a great recipe for that Left over Holiday turkey.

Lumpia (Type of Egg Roll)

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Things you will need:


1/2 white onion Chopped
2 large carrots chopped or 1/2 cup baby carrots chopped
1 can water chestnuts
2 T Accent
2 T Soy Sauce
1 lb Ground pork (I prefer to use Turkey instead of pork here)
1 lb shrimp
2 eggs
1-2 pkgs Egg roll wrappers (can be found at most Asian markets I prefer KIM LONG on 3500 south and redwood rd)

• Mix all ingredients in a food processor until well blended. 
• Open your thawed wrappers but keep a moist towel over the top of them to keep them from drying. 
• Using one Wrapper at a time fill with the amt desired for the thickness desired on your Lumpia.
  Roll the long way and make sure it is a tight roll, Leave a 1/8 inch forgiveness at the ends so as you roll you don't have your filling squeeze out the ends. 
• Wet the very last part of the roll with water to seal the roll. 

*Optional - Cut in half or 3rds. * Optional - You can fold in an envelop pattern to close the ends if desired, However this does change the taste and I prefer the ends open when I cook mine.

• Deep fry in Peanut oil for approximately 4-7 minutes until slightly brown  (I prefer a deep fryer for this, they cook evenly this way, however you can do this in a frying pan.) 
• Place on paper towels to soak up excess oil. 
• Serve with Sweet chili sauce. (also found at Kim Long Asian Supermarket)
  

I will post pictures later this week to show you how to do this if there is any confusion.

Pumpkin Bread

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Ingredients

• 1 (29.5 ounce) can pumpkin puree
• 7 eggs
• 2 cups vegetable oil
• 1 1/3 cup water
• 6 cups white sugar
• 6 1/2 cups all-purpose flour
• 4 teaspoons baking soda
• 3 teaspoons salt
• 2 teaspoon ground cinnamon
• 2 teaspoon ground nutmeg
• 1 teaspoon ground cloves
• OPTIONAL  - Add chocolate chips for a chocolate chip pumpkin bread  about 1 pkg.   *** Add as a last step.

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour six medium loaf pans.
2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.