Emergency Garlic Bread

Original recipe makes 4 servingChange Servings

Makes  servingsUSMetricAdjust Recipe(Help)

Ingredients list now reflects the new serving size.

• 8 hot dog buns
• 2 tablespoons and 2 teaspoons butter, or as needed

• 1 tablespoon and 1 teaspoongarlic powder, or to taste

Homemade Shake & Bake Seasoning

My porkchops are in the oven baking as I write this post and I can’t stop smiling because it smells just like mom used to make! I can’t wait to taste it and see if it’s the real deal!

Want to make your own? Click the link to see the recipe.

Homemade Shake & Bake Seasoning
Makes 3.5 cups

Ingredients:
1 c all-purpose flour
2 t cornstarch
2 t paprika
2 t onion powder
2 t salt
2 t sugar
10 t vegetable oil
3 & 1/2 t poultry seasoning
2 t dry parsley
2 c dry breadcrumbs

Directions:

Combine
dry ingredients in a mixing bowl; add oil. Mix well. Place in zipper-top plastic bag and store in freezer. Use to coat chicken, pork or veal.

To use: Line a baking dish with aluminum foil; grease well. Moisten each piece of meat with water. Shake off excess and shake in bag of mix to coat, one piece at a time. Sufficient for 6 pieces cut up chicken.

Place in baking dish and bake in 400 F oven for 30 minutes or until done, depending on size of pieces.

Store unused mix in freezer.

- See more at: http://stellasingleton.com/homemade-shake-bake-seasoning/#sthash.iJ2AfFqc.vu1I0ztv.dpuf

Crispy Baked Wedge Fries

Print

Prep time

10 mins

Cook time

30 mins

Total time

40 mins

 

Serves: Serves 4-6

Ingredients

• 6 large potatoes (about 1½ to 2 pounds)
• 3 tablespoons olive oil or canola oil
• Salt and pepper to season
• 1 small head of garlic (optional)

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Instructions

1. Preheat the oven to 425 degrees F. Preheat the cookie sheet in the oven as well. It is important that the fries hit a hot pan because this will help ensure that they do not stick to the pan. If the potato wedges sizzle when they hit the hot pan, that’s perfect. You’ll want to get the pan back into the oven as quickly as possible too.
2. Bring 2-3 liters of salted water to a boil. Begin by washing the potatoes and cutting them in thick wedges. Drop the potato wedges in the boiling water and cook for 3 minutes exactly. Immediately drain the water off the potatoes and toss in the olive oil, salt and pepper. You can add additional seasoning at this point like herbs or chili flakes but they are great simply seasoned with salt and pepper.
3. Spread the potato wedges in a single layer on a large preheated cookie sheet. Bake at 425 degrees F for about 30 minutes. Turn the wedges over once, half way through the baking time. Remove from oven, sprinkle with kosher salt and serve.

Ingredients for the pizza dough and cheesy garlic bread sticks

Ingredients
for the pizza dough-

• 1 cup warm water
• 2 1/4 teaspoons active dry yeast
• 1 tablespoon honey {or sugar}
• 2 teaspoons salt
• 2 tablespoons olive or canola oil
• 3 cups all  purpose - flour {give or take 1/2 cup...depending on the heat & humidity} 

for the cheesy garlic bread sticks-

• 1/2 recipe Fail-Proof Pizza Dough from above
• 2 tablespoons softened salted butter
• 2 cloves garlic, finely minced
• 1/4 cup grated parmesan cheese {use the real stuff!}
• 1/4 pound grated mozzarella cheese
• {salt & pepper, if desired}

Instructions

1. For the pizza dough--In a large mixing bowl, preferably that of a stand mixer, stir yeast and honey into warm water. Sit for 5-10 minutes or until bubbles form and mixture starts to foam. This tells you that the yeast is alive and kicking. Pour in salt, oil and half the flour and mix. Once that flour is incorporated, start adding flour in bit by bit until you get the pizza dough to the consistency you want: slightly tacky, but when you touch it it doesn't stick to your hands. Once you reach this stage, knead for 6 minutes. Turn a timer on and walk away! Resist the temptation to stop earlier than 6 minutes! That seems to be the magical number. The dough should be smooth and easy to work with. And the bowl should be clean! {*This is the point when you could freeze your dough!! Divide into portions, place into freezer bags, seal removing all air and freeze. To use, remove from freezer and let sit out to get to room temperature and double in size; 6-8 hours. Then use as you'd like.} Lightly grease the bowl & the dough so it doesn't dry out, cover with plastic wrap and let it rise 1-2 hours. That's it! Use as desired.
2. For the Cheesy Garlic Bread Sticks- Preheat oven to 500 degrees with pizza stone inside. {If you don't have a pizza stone, use an upside down cookie sheet...a tip I got from Natalie!}
3. Mix butter and garlic in a small bowl and set aside.
4. Spread pizza dough out into a 12-inch circle on parchment paper. {This makes it easier to transfer to the pizza stone.}
5. Spread the butter and garlic mixture over dough and top with parmesan and mozzarella cheeses. Top with a light sprinkling of salt and pepper, if desired. {That step is totally optional!}

- See more at: http://www.freshdreamer.com/2015/01/fail-proof-pizza-dough-and-cheesy.html#sthash.w3mGU5jp.dpuf

Better Than Texas Roadhouse Rolls

Better Than Texas Roadhouse Rolls

 

Prep time

3 hours

Cook time

15 mins

Total time

3 hours 15 mins

 

Fluffy, buttery, tender dinner rolls similar to those that are served in a very popular restaurant.

Author: Adapted from Deliciously Yum

Recipe type: Breads and Rolls

Serves: 18 rolls

Ingredients

• 1 envelope active dry yeast
• ¼ cup lukewarm water
• 1 cup lukewarm milk
• 3 tablespoons melted butter, room temperature
• ¼ cup sugar
• 4 cups all-purpose flour, divided
• 1 large egg, room temperature
• 1 teaspoon garlic salt
• ¼ cup melted butter for basting rolls

Instructions

1. Lightly grease a large mixing bowl and set aside.
2. In the work bowl of a stand mixer, dissolve yeast in water with a whisk.
3. Allow yeast to stand for 5 -10 minutes until it starts to foam.
4. Attach bowl to mixer. With the paddle attachment. stir on low speed.
5. Add milk, butter, and sugar, continuing on low speed until thoroughly mixed.
6. Gradually add 1½ cups flour, stirring until thoroughly mixed.
7. Add egg and salt, mixing to combine.
8. Change the attachment to the dough hook.
9. On low to medium speed, gradually add remaining flour.
10. Continue to mix until the dough starts to pull away from the sides of the bowl.
11. Transfer dough to prepared bowl, using a dough scraper if necessary.
12. Cover bowl with plastic wrap and allow dough to double in size (approx. 1-1½ hours).
13. Punch dough down, remove from bowl, and place on a floured work surface.
14. With a rolling pin, roll out dough in a rectangle to approx. ½ inch in thickness.
15. Using a pizza cutter, divide into 18 pieces.
16. Place each piece 2 inches apart on parchment lined baking sheets.
17. Cover with a clean kitchen towel and allow to double in size.
18. Preheat oven to 350 degrees. When rolls have risen, place on middle rack of oven.
19. Bake 15 minutes or until light golden brown.
20. Remove from oven and immediately brush with melted butter.
21. Serve warm or allow to cool.

brownie mix

1 Cup Sugar, 1/2 Cup All-Purpose Flour, 1/3 Cup Cocoa, 1/4 tsp Salt, 1/4 tsp Baking Powder.

At Baking Time Add: 2 Eggs, 1/2 Cup Vegetable Oil, 1 teaspoon Vanilla.

Bake @ 350 degrees for 20-25 minutes in an 8x8 or 9x9 pan. OR use the amazing Pampered Chef brownie pan and bake it in much less time - depends on your oven, check after 12-15 minutes of baking and remove when brownies are done!

Put mix in plastic zip-lock bags or mason jars.

Use regular brownie mix instructions with this mix.

Chicken and Biscuits Casserole

Chicken and Biscuits Casserole How about this on a cold winter's day?
Ingredients:
1 small onion
1 1/2 teaspoons butter
2 lbs chopped cooked chicken breasts or 2 lbs boneless skinless chicken thighs
1 (10 3/4 ounce) can cream of chicken soup
1/2 cup mayonnaise
1 cup milk
1/2 cup chopped pimiento or 1/2 cup sauteed red bell peppers or 1/2 cup jarred roasted red pepper
1 1/2 cups shredded mild cheddar cheese
refrigerated biscuits

Directions:
Preheat oven to 350.
Grease the bottom and sides of an 11x7 inch baking dish or 10 inch quiche dish.
Chop the onion.
Heat butter in a small nonstick skillet and saute until tender.
Combine cooked onion, soup, chicken, milk, pimiento, and mayo in a bowl and then turn into the prepared baking dish.
Bake for 15 minutes and remove from oven.
Sprinkle 1 cup of the cheese over the baked mixture.
Arrange biscuits decoratively in a single layer and sprinkle remaining 1/2 cup cheese over them.
Return casserole to oven and bake until biscuits are golden brown and sauce is bubbly, usually about 20 minutes longer.
This is RICH! You may sub sour cream for all or part of the mayo if you wish to cut back on the heaviness. I subbed fat free greek yogurt. Also -- I took the suggestion of adding a cup of cooked green peas. You could also add green beans. What a terrific idea!
from www.food. com

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