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German Pretzel Sweet or Salty

May 7, 2016 debdsquiltsbags.com Leave a comment

When you make my German Grandma’s Pretzel you are in for a real treat! You can make two batches, sweet and salty.
As my Grandma said, It’s all in the dough!
Dough

1 cup whole milk, warmed
3 large eggs
1/3 cup water. warmed
4 Tbsp. unsalted butter, melted and cooled
6 cups all -purpose flour
1/2 cup ( 3 1/2 oz.) sugar
4 1/2 tsp. instant or rapid- rise yeast
2 tsp. salt
1 large egg beaten with 1 tbsp. water, for brushing

1. Whisk milk, eggs, water, and melted butter together in a large bowl. Combine 6 cups flour, granulated sugar, yeast, and salt in stand mixer fitted with dough hook. With mixer on low speed, slowly add milk mixture and let dough come together, about 2 minutes.
2. Increase mixer speed to medium-low and knead until dough is smooth and elastic, about 8 minutes. If after 4 minutes dough seems very sticky, add more flour, about 1/2 cup, 2 tbsp., at a time, until dough cleas sides of bowl but sticks to bottom.
3. Turn dough out onto lightly floured counter and knead by hand to form smooth, round ball. Place dough in large, lightly greased bowl and cover with greased plastic wrap. Let rise in warm place until doubled in size, 1 to 1 1/2 hours.
4. Line two rimmed baking sheets with parchment paper. Turn dough out onto lightly floured counter, divide into two equal pieces, and cover with greased plastic. Roll one piece of dough into 36-inch rope, about 1 1/4 inches thick, then transfer to prepared baking sheet and shape into large pretzel. If you are not sure how to make a pretzel, get a picture of one. It really is not hard. Cover pretzels with greased plastic and let rise.

5. Adjust the oven racks to upper-middle and lower-middle positions. Preheat oven to 350*. Brush the egg wash onto the pretzels. Cook for 30 to 35 minutes until golden brown.

FOR THE GLAZE

1 3/4 cups confectioners sugar
1/4 cup whole milk
1/4 tsp. almond extract
pinch salt
Brush glaze evenly over warm pretzels. Transfer glazed pretzels to wire rack and let cool completely before serving.
FOR THE SALTY

Just before you put the pretzels in the oven sprinkle sea salt. lightly!
I hope your enjoy my Grandma’s Pretzels.! ENJOY!!

Desserts

My Mama’s Carrot Cake

May 1, 2016 debdsquiltsbags.com Leave a comment

Prep: 20 min Serves: A lot
Bake: 50 to 55 min

2 cups flour
2 tsp. ground cinnamon
2 tsp. baking powder
2 cups of sugar ( you know me, I cut sugar in half)
1 1/2 cups canola oil
4 eggs
2 cups shredded carrots ( 2 to 3 carrots)
1 8-oz. crushed pineapple, well-drained (1/2 cup)
1/2 cup sweetened flaked coconut
1/2 cup chopped pecans

Frosting

1 8oz. pkg. cream cheese
1/2 cup butter, softened
1 tsp. vanilla extract
3 3/4 to 4 cups powdered sugar ( way to much for me)

1. Heat oven to 350*. Spray 13×9-inch baking pan with cooking spray. Whisk flour, cinnamon, baking powder and baking soda in medium bowl.
2. Beat sugar and oil in large bowl at medium speed 2 minutes. Add eggs one at a time, beating just until blended. At low speed, beat in the flour mixture until combined. Sir in all remaining cake ingredibined. Pour into pan.

My Mama's Carrot Cake — My Mama’s Carrot Cake

3. In the oven she goes. Bake 50 to 55 minutes or until golden brown. Also use the toothpick trick. If she clean , she done.

4. Let the cake completely cool. Start making your frosting. Beat cream cheese, butter and vanilla in a large bowl at medium speed until combined. At low speed, slowly beat in powder sugar, until you get spreadable consistency. Spread frosting over top of cake. ENJOY!!

Breakfast Surprise

Sausage, Potato and Cheese Waffles

April 24, 2016 debdsquiltsbags.com Leave a comment

I whip up a double batch and freeze half for up to three months- pop one in the toaster when you want an on-the-fly treat.
Serves 10 Prep: 20 min
Cook: 20 min. FREEZE very well

1 link sweet Italian ( about 3 oz.) remove casing
1 baking potato, grated and excess water squeezed out
4 Tbsp. butter
1 3/4 cups flour
1 Tbsp. baking powder
1/2 cup shredded cheddar cheese
1 Tbsp. chopped parsley
1 1/4 tsp salt
1 1/4 tsp pepper
2 cups milk
2 eggs, lightly beaten
1. In a medium skillet, cook the sausage over medium-high heat, breaking it up with a fork, for 5 minutes. Add potato and butter, lower the heat and simmer until butter is melted about 2 minutes. Remove from the heat and let cool for about 10 minutes.
2. In a large bowl, whisk together the flour, baking powder, cheese, parsley, salt and pepper. Sir in the milk and eggs until smooth. Sir in the sausage-potato mixture.
3. Using a waffle maker, cook the waffles according to the directions. If you don’t have a waffle maker, you can easily make pancakes. It works just has good. When you are ready to freezer them place paper in-between each waffle so they don’t stick. Enjoy!!

Main Dishes

Meatball Stroganoff

April 23, 2016 debdsquiltsbags.com Leave a comment

Makes 4 servings Total time: 35 minutes
4 cups dry egg noodles
1 cups sliced button mushroom
2 Tbsp. vegetable oil
1 cup diced onion
1/2 tsp. paprika
1/4 tsp. cayenne pepper
1 Tbsp. butter
2 Tbsp. flour
2 cups low-sodium chicken broth
juice of 1/2 a lemon
2 Tbsp. ground mustard
1/4 cup sour cream
1 Tbsp. chopped fresh dill
1 mini bacon meatballs ( my recipe form meatballs below)
salt and black pepper

1. Boil a large pot of salted water for egg noodles. Sauté mushroom in 1 tbsp. oil in a non skillet over medium-high heat until browned, about 5 minutes. Transfer to plate. Sauté onion, paprika, and cayenne in remaining oil in same skillet until onion is soft, about 5 minutes.
2. Prepare noodles according to package directions; drain toss with butter; set aside. whisk in broth, and flour over the onions and stir. add lemon juice and mustard; simmer until thick, 8-10 minutes,
3. Sir in cooked mushrooms, sour cream, dill, and meatballs. Cook until meatballs are heated through. Season with salt and pepper. Enjoy!!

Mini-Bacon Meatballs:

I Make about 28 to 30 meatballs: Time 30 minutes
2 strips bacon, diced
1/4 cup diced onion
1 clove garlic, minced
1 lb. ground sirloin or hamburger or turkey
1/4 cup dry bread crumbs
2 Tbsp. minced fresh parsley
1/2 tsp. salt
1/2 black pepper
1 egg, beaten
1. Preheat oven to 400. Coat a baking sheet with cooking spray or use parchment paper. Cook bacon in a skillet over medium-high heat until starting to crisp, about 4 minutes; remove and place on paper towel. Pour off all but 1 Tbsp. drippings. Sauté onion in same skillet along with garlic; cook 1 minute.
2. Combine sirloin, bacon, onion, bread crumbs, parsley, paprika, salt and pepper in a large bowl. Sir in the egg. Form mixture into 1 inch meatballs and place on prepared baking sheet. Bake meatballs for about 17 to 20 minutes. If your not using all of them place the rest in a 1 gallon plastic bag for the freezer. I always have meatballs around for what every meal I calls for them.

Soups on!

Ham Spinach Soup

April 16, 2016 debdsquiltsbags.com Leave a comment

Prep:25 min Serves: 4 to 6
Total: 2 hours

2 Tbsp. extra virgin olive oil
1 leek, finely chopped
2 carrots, 1 finely chopped, 1 sliced
1/2 cup celery, chopped
salt
1/2 tsp. red pepper flakes
1 can (15 oz.) cannellini beans
1 15 oz. can diced tomatoes
2 to 3 sprigs thyme
2 quarts chicken stock- low sodium
14 oz. of cut up ham ( small size)
4 to 5 good handfuls of spinach
Grated parmesan cheese for the top of the soup

1. Heat oil in a large soup pot over medium heat. Add leeks, chopped carrots and season with 1/2 tsp. salt and pepper flakes. Sauté slowly until the vegetables are very soft but not browned, about 3 minutes.

2. Add the white beans and tomatoes with the juice, chicken stock, thyme, and 2 cups of water. Bring to a boil, then reduce the heat to a steady simmer. Cook, stirring occasionally, about 1 1/2 hours.

3. Add the ham, spinach and sliced carrot. Cook until the spinach and carrot are tender, about 15 minutes. Remove and discard the thyme sprigs. Serve with a top of parmesan cheese on top of soup. ENJOY!!

Appetizers

Spinach-Cheese Swirls

April 10, 2016 debdsquiltsbags.com Leave a comment

Prep:20 min Bake: 15 min
Thaw Puff Pastry: 40 min. Makes: 20 pieces

1/2 of a pkg. Puff Pastry Sheets
1 egg
1 tbsp. water
1/2 cup Monterey Jack cheese
1/4 cup shredded Parmesan cheese
1 green onion, chopped
1/8 tsp. garlic powder
1 pkg. (about 10 oz.) fresh or frozen copped spinach, thawed and well drained

1. Thaw pastry sheet at room temperature 40 min. or until easy to handle. Heat oven to 400 degree*. Lightly grease 2 baking sheets. Or you can use parchment paper.
2. Stir egg and water in a small bowl. Stir both cheeses together, onion and garlic powder in medium bowl.
3. Unfold pastry sheet on a lightly floured surface. Brush with egg mixture. Top with cheese mixture and spinach. Starting at short side closet to you , roll up like a jelly roll.

4. Cut into 20 (1/2) slices. Lay slices flat on baking sheet. Brush with egg mixture.
5. Bake 15 or until golden. Serve warm or room temperature.

These are really good with a good hot bowl of soup. Or any party favorite. ENJOY!!

Desserts

Frozen Blueberry Ice Cream Sandwiches

April 3, 2016 debdsquiltsbags.com Leave a comment

These are easy to make and fun to enjoy. Cream cheese and vanilla give these treats an extraordinary depth of flavor. Just as amazing: the time saved by making the sandwiches in a big pan rather than assembling them individually.

2 cups fresh blueberries
4 tsp. vanilla extract
30 Cholate graham cracker squares
1 pkg. (8 oz.) cold cream cheese, cut into chunks
2 cups cold plain full-fat yogurt
3/4 cup sugar ( I used 1/4 cup)

1. In a medium bowl use a mixer and mix the cream cheese, sugar, vanilla and yogurt together.
2 Meanwhile, line a 9 by 13 inch pan with parchment paper, extending over the ends. Arrange half the crackers in the pan, flat side up , in 3 rows of 5 squares with sides touching.
3. Take yogurt mixture and gently add the blueberries to the mixture.. Spread mixtures over the graham crackers and gently spread to cover, using a flexible scraper or spatula. Spread it evenly on the top. Now put the top of the graham crackers.
4. Place the pan into the freezer until they are frozen, at least 5 hours. Grasping paper, lift sandwiches from pan, flip onto a work surface, cutting them up into 5 inch each. The rest can be put back in a gallon freezer bag and save up to 6 months. Enjoy!!

Side Dishes

Herb Roasted Potatoes

April 2, 2016 debdsquiltsbags.com Leave a comment

Prep: 15 min. Total 1 hour
Serves: 12 to 18

I used red and white potatoes.

6 cloves garlic
2 sprigs rosemary
1/2 cup butter (1 stick)
1 lb. white potatoes (cut up into 1/4 inch slices)
1 lb. red potatoes (cut up into 1/4 inch slices)
( you can add purple potatoes too)
salt & pepper
2 Tbsp. minced fresh parsley

Preheat the oven to 400 degree*. Mince the garlic really finely, then strip the leaves off the rosemary sprigs and mince them finely, too!
Melt the butter in a small skillet over medium heat, then throw in the rosemary and garlic. Reduce the heat to low and simmer 10 minutes, or until the butter totally infused.
Arrange all of the potatoes on the baking sheets and toss with the butter mixture. Roast 35 to 45 minutes, or until the potatoes are tender and nice and golden brown. Arrange them on a large platter, add salt and pepper to taste and sprinkle the parsley over the top. ENJOY!!

Breakfast Surprise

Sausage and Egg Hoagies

March 12, 2016 debdsquiltsbags.com Leave a comment

Prep: 10 min Total time 25 minutes
Makes 4 Hoagies

1 recipe Spicy Relish (recipe below)
1 lb. bulk breakfast sausage
2 tsp. spicy brown mustard
Nonstick cooking spray
4 hoagie buns
Shredded lettuce (I used romaine or arugula)
8 lengthwise sandwich pickle slices (optional)
2 hard-cooked eggs, sliced
hot pepper sauce (Yes, can do it!)

1. Prepare the relish. In a small bowl stir together, 1/2 cup mayo, 2 Tbsp. pickle relish, 2 tsp. spicy brown mustard, 2 tsp. snipped fresh parsley, 1 tsp. bottled hot pepper sauce, and 1 tsp. lemon juice. Put this aside.
2. In a bowl combine sausage and mustard. Shape mixture into six 4 inch parries, Coat a large nonstick skillet with cooking spray; heat skillet over medium-high heat. Cook patties in hot skillet for about 6 minutes or until done. Remove from skillet. Cut patties into 1/2 inch strips.
3. Split hoagie buns, cutting to but not through the other side. Spread one side of each hoagie bun with some of the Spicy Relish. Fill with lettuce, sausage strips, pickle slices and hard-cooked eggs. Drizzle with the remaining Spicy Relish and sprinkle with hot sauce. ENJOY!!

Main Dishes

My Stuffed Shells

March 12, 2016 debdsquiltsbags.com Leave a comment

Prep: 25 min. Bake: 25 min.
Ready in 50 minutes.

1 (16 oz.) Ricotta cheese ( you can also use 1/2 cottage cheese along with ricotta)
12 oz. mozzarella cheese
1/2 cup parmesan cheese
2 eggs, lightly beaten
1 tsp. garlic, oregano, parsley
1 (24 oz.) jar of spaghetti, your choice
1 (16oz.) package jumbo pasta shells
extra cheese 1/4 cup parmesan cheese, because I am a cheese hound
1. Cook the shells according to package. Place cooked shells in cold. When ready to use them, drain out the water..

2. Mix together ricotta, mozzarella, parmesan, eggs and garlic. Add the herbs, oregano and parsley. Always put dry herbs in your hand and rub them together to bring them back to life. Spread 1/3 sauce on the bottom of a 15 by 20 inch pan.

3. Now for the stuffing of shells. This is very easy but time consuming. Take each shell with a spoon of mixture and stuff your shells. Make sure your place the stuffed shells open side up and close together.

4. Spread remaining sauces over top of the stuffed shells. Add the other 1/4 parmesan cheese. Bake at 350* for about 30 to 35 minutes or until bubbling. Let stand for 10 minutes. ENJOY!!

Fun Recipes to make and enjoy!!