Honey Wheat Sourdough Discard Sandwich Bread

 

1. In a bread Machine place

1/2 cup sourdough discard

1 cup water

2 cups white flour

1 cup wheat flour

1/4 cup honey

2 Tbsp oil

2 tsp salt

2 tsp yeast

2. Start Machine 

3. Let cool and slice

4. Store in a ziplock bag for several days

Easter Feaster

Empty Tomb Rolls

1. Thaw frozen dinner roll and flatten out

2. Take a large marshmallow and roll in melted butter, then in cinnamon sugar and place in center of flatten roll

3. Seal roll around marshmallow

4. Coat the outside of the roll in melted butter and then in cinnamon sugar and place in a greased muffin tin

5. Bake at 350 degrees for 20 min

6. Open rolls to see the marshmallow is gone and the tomb is empty.

He is Risen!! 

Deviled Eggs

1.     Steam 6 eggs for 14 min. then cool in a bowl of ice water

2.     Cut eggs in half lengthwise and carefully remove the yolks into a bowl

3.     Mash the yolks with a fork and add ½ tsp salt, ½ tsp dry mustard, 3 Tbsp miracle whip and 1 Tbsp vinegar

4.     Mix until well combined

5.     Scoop some filling into each egg and sprinkle with paprika.

Variation: Deviled Egg Bites 

1. Chop up egg whites and add to mix. 

2. Place a spoonful on toasted sliced bagel chips 

3. Top with Paprika 

Marshmallow Salad 

In a bowl mix: 

1 package pistachio pudding mix

1 container whipped topping 

1 can crushed pineapple 

1/2 cup chopped marrichino cherries 

1 cup chopped pecans 

1/2 package multicolored mini marshmallows 

Ham and Gravy

1.     Preheat oven to 275 (I know the video says 325 but I'd go a little lower to prevent the ham from drying out) 
2.     Place ham in roaster pan with 1 cup water

3.     Cover with lid or foil and bake 15 min per lb.

4.     Pour drippings into a skillet

5.     Remove a small amount of the hot liquid and mix together with 2 Tbsp cornstarch. Add mixture back to the skillet and whisk

6.     Add 1 tsp kitchen bouquet for color

7.     Allow to boil until it gets thick

Mashed potatoes

1.     Peel and dice 4-5 potatoes

2.     Boil until fork tender, drain and place in a mixing bowl

3.     Add 2 Tbsp milk, ¼ cup butter and salt to taste

4.     Whip until smooth

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Cornedbeef and Brussel Sprouts

1. In a dutch oven place corned beef roast with spices and 1-2 cups water (depending on size of roast)
2. Roast in a 225 degree oven for a total of 6 hours.
3. Rinse mini potatoes and sprouts (and remove a few of the outer leaves).
4. Add to the dutch oven about 3-4 hours into the cooking process (depending on the size of potatoes they need to cook 2-3 hours)
5. Remove from juices and serve with Guinness mustard sauce

**Could also be cooked in a crockpot on low for 8 hours.

**Speed Method 
I forgot to put mine in at noon, so I bumped up the temp to 275 degree for 4 hours and it was still very tender.  Put the potatoes and sprouts in for around 2 hours for small or the full 4 for large.

Guinness Mustard Sauce

1 Tbsp butter
3 Tbsp yellow mustard
1/4 cup packed brown sugar
1/2 cup dark Guinness Beer
1 Tbsp vinegar
1/2 tsp dry mustard
1-2 Tbsp cornstarch

1. In a saucepan over medium heat melt butter
2. Add brown sugar, mustard, dry mustard, vinegar and beer
3. Whisk until combine and sugar is dissolved.
4. Whisk in cornstarch and allow sauce to thicken.

**This would be great on bratwurst or soft pretzels.

Touchdown Party Favorites

 Here's a compilation of some of my best football party food ideas! Go Chiefs! 

Courtney's Chili

1. Brown 1/2 lb ground beef (remove and discard grease) and add 1 Tbsp steak seasoning

2. In a dutch oven saute 3 sweet peppers and 1/2 small onion until tender

3. Add 1 can pork-n-beans, 1 can of red kidney beans, 1 jar of tomatoes and the ground beef. 

4. Stir in the following spices: 

2 Tbsp Chili Powder, 1/2 Tbsp season salt, 1 tsp cumin, 1 1/2 tsp onion powder

1 tsp garlic powder, 1/2 tsp oregano

5. Cover and let simmer for at least 10 min. 

6. Then serve with your favorite fixin's.  My favorites are sour cream, brown sugar, shredded cheese and crushed ritz crackers. 

**For some heat add cayenne pepper

Courtney's Hot Wings

1. fill deep fryer to max fill line with canola, vegetable or peanut oil and turn heat to 375 degree.  (Fry outside to avoid stinking up your house)

2. In a large bowl combine flour and seasoned salt

3. Add wings (40 count) and coat with flour or dredge

4. In a saucepan add 1/4 cup butter, 1 bottle of Louisiana Hot Sauce and 2 Tbsp (or more) agave nectar or honey. Turn the heat to medium and stir until butter is melted and sauce is combined.  Turn heat to low to keep warm while wings are frying

5. When the oil it hot add wings (fry in shifts of 6-8 wings of similar size)

6. The wings are done when they float to the top and turn a golden brown color (anywhere from 4-7 or more min depending on size)

7. Remove wings and drain on a paper towel

8. Coat in sauce

9. Serve immediately with celery and ranch or blue cheese dressing.

Yummy Ham Rolls

1. Preheat oven to 350 degree

2. Melt 1/2 stick (1/4 cup) butter and add 1/2 Tbsp mustard, 1/2 Tbsp Worcestershire sauce, 1/4 tsp onion powder and 1/2 Tbsp poppy seeds

3. Place sandwich rolls on a baking sheet and layer ham and cheddar cheese

4. Brush some of the butter mixture on the top of each roll and place on the ham and cheese

5. Brush the remaining butter mixture over the tops of each sandwich

6. Cover in foil and bake for 15 min

7. Remove more and bake for another 10 min

Serve immediately

Soft Pretzels 

Ingredients

1 package active dry yeast

1/4 cup brown sugar

1 1/2 cup warm water

4 cups flour

Baking soda

Sea Salt

Directions

1. I a stand mixer combine warm water, brown sugar and yeast.  Let stand 5 min until it become frothy

2. Add 2 cups flour and mix. Then add remaining 2 cups flour and mix. 

3. Using the dough hook attachment, knead until well combine and forms a tight ball

4. let dough rest 5 min

5. Meanwhile preheat oven to 450 degrees and bring 4 cups water and 6 Tbsp baking soda to a boil

6. divide  dough into 12 equal pieces

7. Roll each section into a long string. Twist into pretzel shape.  

8. Place each pretzel into the boiling soda water for about 10-15 sec. Remove and place on a cooling rack.  While its still wet sprinkle with salt.  Place on a baking sheet lined with parchment paper (6 pretzels per baking sheet)

9. Bake for 8 mins. 

10. Let cool just a bit and enjoy the warm, soft, salty goodness that is a soft pretzel. 

Guacamole 

1. Chop 6 cherry or grape tomatoes, 2 slices of onion, 1-2 Tbsp cilantro and place in a bowl

sprinkle with 2-3 Tbsp lime juice and let soak for an hour or so

2. Mash 2 ripe avocados and add to the vegetables. 

3. Mix and add salt to taste.  

Salsa

Ingredients 

2 large tomatoes or 1 large can of tomatoes

½ yellow or orange bell pepper

1 jalapeno (leave out for mild, add for spicy)

¼ cup diced onion

1-2 Tbsp chopped cilantro

2 Tbsp lime juice

Directions

1. place all ingredients in a food processor and pulse until at desired consistency

2. Serve with tortilla chips

*for those wanting extra spice try adding a habanero pepper! 

I Dip, You Dip, We Dip - Dip Recipes Here

I Dip, You Dip, We Dip Game Day Spread

 

Apple Pie Recipe link Here

Six Layer Bean dip

This is a crowd favorite! We usually have it around Christmas time but it is great for anytime! 

Ingredients 

1 can Frito bean dip

¼ cup miracle whip

¼ sour cream

½ packet of taco seasoning

1 can of diced black olives

1-2 cups diced tomatoes (cherry and grape tomatoes work great for this)

1 bag of shredded lettuce

1-2 cups grated chedder/jack cheese

Directions

1. In a small bowl mix together miracle whip, sour cream and taco seasoning

2. Start spreading out layers in a flat platter

a. Bean dip

b. Taco seasoning mixture

c. Diced Olives

d. Diced tomatoes

e. Lettuce

f. Cheese

3. Serve with tortilla chips and watch it disappear

Buffalo Chicken Dip

Ingredients and Directions

1. In a mixing bowl mix together 1 brick of softened cream cheese, 2 cups shredded cooked chicken and 1 recipe of Courtney's Hot Wing Sauce (recipe Here )

2. Spread in a glass baking dish

3. Top with shredded cheddar cheese and bake at 350 for 30 min

4. Service warm with crackers, carrots and celery

Mango Crab Rangoon Dip

Ingredients and Directions 

1. In a food processor, dice up 1 package cook crab (real or imitation) and 1 cup frozen mango

2. In a mixer combine crab mix and 1 brick softened cream cheese and 1/4 cup sweet chili sauce

3. Spread in a glass baking dish and bake for 30 min at 350

4. Top with more sweet chili sauce and serve warm with wonton chips. 

Fancy Pants Valentine's Day Dinner Ideas

Seared Steak with Leek Mushroom Cream Sauce

1. I recommend using a filet or sirloin steak for this. Salt and pepper each side of the steak.
2. Melt 3-4 Tbsp butter in a skillet over medium-high heat. Sear the steaks for 2 min on each side
3. Place a wire wrack on a baking and sheet and put the steaks on top. Finish them off in a 400 degree oven for 8 min. This gives you a nice medium rare steak (depending on the thickness) If you like it more well done sear and bake for a few more mins.
4. Allow the steaks to rest for at least 10 min before cutting into them to keep the juices in.


Leek Mushroom Cream Sauce 
1. Clean and slice 5-6 button mushrooms and saute in butter over medium heat until soft, then set aside.
2. Thinly slice about 1 cup of leeks and saute in butter until soft and add to the mushrooms.
3. In a sauce pan melt 1 Tbsp butter and stir in 1 Tbsp flour to form a roux.  Let the roux cook a min or so to remove any floury taste.
4. Then add 1 cup milk and 1 tsp salt and stir.  Allow it to thicken.  Add the mushrooms and leeks and allow to thicken a little more.
5. Top your steak and enjoy!

**If you have left over sauce, it is really good over egg noodles! Just add a beef bullion cube and water or some beef broth to thin out the sauce and serve over cooked egg noodles.

Bacon Brussels Sprouts

1. Clean and cut the sprouts in half and remove a few of the outer leaves

2. Melt 1-2 Tbsp bacon grease and toss over the sprouts (Another great reason to always save your bacon grease. I keep a mason jar of it in my fridge for just such occasions) 

3. Spread the sprouts onto a baking sheet and sprinkle with salt and bacon bits

4. Roast in a 425 or 450 degree oven for 10-15 min, until the edges start to brown. 

Stuffed Chicken, Artichokes with Hollandaise and Spinach Salad

Stuffed Chicken

1. Thaw a boneless skinless chicken breast per person. Place between 2 layers of plastic wrap and pound until flat. 

2. Remove the top layer of plastic wrap and sprinkle the chicken with salt and pepper.  At one end place a thin slice of cream cheese and a few leaves of spinach

3. Fold the other end of the chicken over the top of the cream cheese and spinach and try to seal the edges as best you can. 

4. Sprinkle the top with salt, pepper, basil and oregano.

**You can use toothpicks to keep it together while baking if necessary. 

5. Place in a buttered baking dish and top each with a dollop of butter

6. Bake at 350 until the internal temp is 165 (30 min or so depending on size and thickness of chicken breast)

Spinach Salad

1. Wash spinach leaves and add to a bowl

2. Boil 2 eggs, peel and slice and add to the bowl

3. Slice 3 button mushroom and add to the bowl

4. thinly slice 1/4 of a red onion and caramelize in an oiled skillet over medium heat until brown and add to bowl

5. Sprinkle in bacon bits

6. Make dressing - 1/4 cup oil, 3 Tbsp red wine vinegar, 1/4 tsp salt, 1/4 tsp sugar and a pinch of pepper, Shake and pour over salad.  Toss and enjoy!

Artichokes with Hollandaise. 

I got this method of cooking artichokes in the microwave from the site below

https://thismodernwife.com/2013/04/25/10-minute-microwave-steamed-artichokes/

1. Cut off sharp points of outer leaves, the steam and the top.

2. Place prepared artichokes and peeled stems in a glass baking dish and cover with plastic wrap. Microwave for 10 min

3. Carefully remove the plastic wrap to avoid steam burns to your hands and face. The stems should be fork tender when they are ready. 

Hollandiase 

I use Julia Child's recipe from her cookbook Mastering the Art of French Cooking.  For this recipe I'm making about 2/3 of the original recipe.  

1. Melt 1/3 cup butter in a sauce pan. 

2. In a blender add 2 egg yolks, 3/4 Tbsp lemon juice, salt and pepper to taste. Blend for a few seconds

3. Slowly add the melted butter (This tempers the egg yolks so they don't cook but mix with the butter to become smooth and creamy)

4. Serve warm! See video above on how to each fresh artichokes. 

All Purpose White Bread

 

Ingredients and Directions

1. In your bread maker add: 1 1/3 cup water, 4 cups flour, 2 Tbsp sugar, 1 1/2 tsp salt, 3 Tbsp oil, 1 packet active dry yeast. 

2. Press start and let the bread maker do its thing

3. Let cook and slice. 

4. Use within a few days for best results.