Rye Bread

This recipe calls for Caraway seeds, if you don't like them, leave them out.

Makes 2 loaves.
 

Ingredients:
2 packages active dry yeast
2 1/2 cups warm water
2/3 cup molasses
1 Tablespoon salt
1/4 cup Vegetable Oil
1/4 cup Cocoa powder
4 TBS Caraway seeds (+ more for topping if desired)
2 cups Rye Flour
5 cups Bread Flour

Preheat oven to 350*.

Place the warm water in a metal bowl (I use my stand mixer w/dough hook). Add molasses and stir to mix.  Add yeast. (I like to let it sit for a minute or two w/yeast floating on top of water mixture, but don't know that it really matters). Mix the yeast into the water/molasses.

Add Salt, Vegetable Oil, & Cocoa Powder to liquid mixture.  If using the Caraway Seeds, add those too.  Mix.
Add 2 cups of Rye flour to wet mixture. (I do this 1/2 cup at time, allowing it to incorporate before adding more. If using a stand mixer make sure it is set to a low setting)
Start adding the Bread flour. I usually add about 4 1/2 cups to the mixing bowl, again 1/2 cup at a time. Add the bread flour just till the dough starts to pull into a ball & away from the mixing bowl.
Take the remaining 1/2 cup (plus whatever is needed, it will vary day to day) of bread flour and sprinkle a clean work surface w/it. Dust your hands as well. Turn the dough onto floured work surface, sprinkle the dough w/a bit of the remaining flour as you work/knead it.  I like to knead it for at least 5 mins.  Working the dough until it is smooth and elastic.  Remember to dust w/extra bread flour as needed, but not to add too much.
Oil a metal bowl w/vegetable oil. (about 1 Tbs should do). Place kneaded dough in oiled bowl, turn to coat.   Cover with a Damp cloth (I like to use hot water to wet a flour sack towel).  Place bowl in warm (not hot), draft free area. Let rise approx 1 1/2 hours. (should about double in size).
Gently press down (with fist) in center of dough. Some air will release, dough will deflate slightly.
Turn dough back out to floured work surface and knead dough about 10 turns. (again, flouring as needed)
Divide dough in two equal portions.
If desired roll dough in light coating of caraway seeds, making sure not to press down hard on dough.
Place dough in oiled bread pan.
Cover pans w/wet cloth again and let rise for another 45 mins. They wont completely double in size this time, but should reach around top of bread pan to just over.

After final rising, I like to sprinkle kosher salt (light sprinkling) & Caraway seeds on top of my loaves as well. *optional

Place loaves in oven and bake for 45 minutes at 350*.

Remove from oven, let cool a few minutes and then enjoy! Delicious! 

Breakfast Crostinis with Salmon and Eggs

Ingredients:

1 baguette of your favorite crusty bread
8 eggs
2 TBS butter
1/4 cup half n half
1 pkg smoked salmon slices (small pkg - ready to eat)
pinch of dill
grape tomatoes - optional
Chive & Onion Cream Cheese
1 clove Garlic
olive oil
salt & pepper

Preheat oven to 375*.

Slice your bread (I like to do it on the diagnal) and place on a cookie sheet.
Drizzle each slice with olive oil (or you can use butter), lightly salt & pepper.  Do both sides!

Place bread slices in oven for a few minutes.  You just want them to crisp a bit, not be dark brown.

While bread is crisping, beat the eggs with the half n half and butter. Add pinch of dill, salt, pepper.  Cook this mixture over low heat, making a soft set scrambled egg.

When bread is crisped, remove it from the oven and rub each slice with a peeled garlic clove. (you will be amazed at the aroma that wafts up at you!)

Spread each bread with the Chive and Onion Cream cheese using as much or as little as you like.

Top with slices of Smoked Salmon, add spoons of scrambled eggs and top with halved grape tomatoes (if you are using them). 
Adding a small pinch of fresh dill or chive on top is nice too!

S/P if needed.


These, like most recipes I love to use, are easy to customize. Mix things up, use different herbs, maybe use a fresh squeeze of lemon on each one, try different cheeses, etc.

Peanut Butter & Chocolate Cheerio Bars

Ingredients:

4 Tbsp Butter
1 bag Miniature Marshmallows (10.5 oz)
1 tsp Vanilla
1/2 Cup Peanut Butter
1/2 Cup Chocolate Chips
6 Cups Whole Grain Cheerios (any variety is fine)
Spray Oil/"Pam"

Spray the inside of a Dutch Oven with "Pam" making sure to coat the sides and bottom well.  Place pan over medium heat and begin melting the butter and marshmallows, stirring continually.  Once mixture is melted add the vanilla and peanut butter and stir.  Remove from heat, keep stirring and add the Cheerios and then the Chocolate Chips.  Mix Well.
Spray/Grease a 9x13 "Pyrex" baking dish and pour the mixture in pressing it all down evenly.  Allow to cool for at least 1 hour and then cut into 24 portions.

Enjoy!

Hashbrown Casserole 2

My new fave Hashbrown Casserole recipe. I am always tweaking my old recipes, this is what I have come up with as of late, love it. Super creamy!

1 bag frozen hashbrowns
1/2 block velveeta cheese, cubed
1 can cheddar cheese soup
1 can cream of onion soup
1 stick of butter
1 cup sour cream
1 can evaporated milk
4 cloves garlic, grated or minced
pinch of salt
pinch of pepper
1 tbsp parsley


Mix everything but the hashrowns together in large mixing bowl. After all ingredients are well combined add frozen hashbrowns and mix thoroughly. Pour into a greased 9x13 baking dish. *Optional- top with a couple handfuls of the "french fried onions" that we all love on casseroles.*
Bake at 425 for 45-50 minutes.

As with any hashbrown casserole, make it your own by tossing in other ingredients! Spice it up with peppers, make it a one dish meal with sliced smoked sausage coins, add veggies etc.

Unstuffed Cabbage Casserole

1 head of green cabbage
1 cup cooked white rice
1 egg, beaten
1/4 cup milk
1 small yellow onion, minced
1 pound extra-lean ground beef
1 1/4 teaspoons salt
1 teaspoons ground black pepper
2 (15 ounce) can tomato sauce
4 tablespoon brown sugar
4 tablespoon lemon juice
4 teaspoon Worcestershire sauce
2 tablespoons garlic, minced
1/2 green bell pepper, minced (optional)
1 tablespoon olive oil
1/2 teaspoon paprika
crumbled feta for topping (optional)

Preheat oven to 350. Lightly spray a 9x13 baking dish with oil.
Peel off cabbage leaves (no worries if they come off in pieces, that is the beauty of this recipe!) and rinse. Bring a pot of water to a boil and place cabbage in boiling water for @ 3 to 4 minutes. (until cabbage seems to give a bit and is more tender) Carefully remove cabbage leaves from boiling water and set on a rack or towel to drain and dry. (this step may be best done in small batches).

In a sauce pot, over medium heat, place the tomato sauce, brown sugar, lemon juice, Worcestershire Sauce, 1/4 teaspoon of salt, and 1 tablespoon of the garlic. Bring to a low boil, reduce heat and let simmer, stirring occasionally.

In a small non stick skillet, over medium heat, place the olive oil, onions, and green bell pepper. Add a small pinch of salt and crack of black pepper if desired. Cook, stirring occasionally, until the onions become almost translucent, add the garlic, stir, and cook a couple more minutes. Remove from heat and let cool.

In a large mixing bowl combine the egg, milk, remaining salt & pepper,paprika, garlic and stir. Add rice, stir. Add raw ground beef and mix well. Add onion/pepper mixture and mix well again.

Ladle a bit of tomato sauce in bottom of baking dish to help prevent sticking. Layer cabbage leaves over sauce in bottom of pan, using @ half of the cabbage. Next spread the meat mixture of the bottom layer of cabbage, spreading as evenly as possible. Pour a few ladles of tomato sauce over the meat, again as evenly as possible. Layer the remaining cabbage leaves over the meat and sauce, covering entire dish evenly. Pour remaining sauce over top cabbage layer and sprinkle with feta if using.

Cover and place in oven for 30 minutes, After 30 minutes remove foil and bake another 30 minutes.
Remove from oven after 1 hour and let cool for a few minutes before serving.

Stuffed Meatball Burgers

2 1/2 lbs lean ground beef
1 lb lean ground pork
1 tsp salt
1 tsp pepper
1 1/2 tbsp oregano
1 1/2 tbsp basil
1 tsp ground fennel
3 cloves garlic, minced
1 egg
5 oz shaved Parmesan
1 1/2 tbsp tomato paste
1 1/2 tbsp onion powder
5 slices Italian salami
5 slices mozzarella cheese
olive oil


In a large mixing bowl mix the ground pork and ground beef together well. Add all of the remaining ingredients EXCEPT for the salami, mozzarella, and olive oil.
Mix thoroughly.
Form 20 patties. Cut each slice of mozzarella & salami into quarters. Stack two pieces of each of the salami and mozzarella in the middle of 1o of the patties. Place remaining patties on top of "stuffed" patty and pinch sides together well, making sure to seal the outer edges of the burger patties together. Brush each side of the 10 burgers with olive oil and grill to desired doneness.

This will make LARGE burgers! Adjust to smaller ones if desired.
These are great served with grilled slices of onion and a tomato on a grilled bun.
If you like more flavor try adding some prepared pesto, or maybe some chopped roasted red peppers. Or, simply increase or decrease as needed the dried herbs in the recipe. If you don't want to mess with "stuffing" them; make the patties and grill adding a slice of mozzarella right before removing from the grill.

Juicy Inside Out Burgers

3 lbs of ground beef
small block of cheddar cheese (you won't use it all on this recipe)
1/4 cup Worcestershire Sauce
1 Tbsp Liquid Smoke
Cracked Black Pepper
2 Tbsp Olive Oil
Salt
Garlic Powder
Onion Powder

Divide ground beef into 12 patties, each being @ 1/4 lb. Sprinkle each side with garlic powder, onion powder, black pepper, and salt. Slice the cheddar and place a couple of pieces in the middle of 6 of the 12 patties. Place remaining "blank" patties on top of "cheddar patties" and pinch the edges together to seal tightly. (make sure and seal edges good and reshape the patty as needed.)
In small bowl crack desired amount of black pepper, add olive oil, liquid smoke and Worcestershire sauce. Mix well. Brush both sides of burger patty with this mixture and grill to desired doneness.
Let rest for a few minutes before serving, allowing juices inside to redistribute.
Add your Favorite bun, vegetables such as lettuce, tomato, onion, and condiments, and enjoy!