Pretzels

A while ago, I was craving those nice, big pretzels you get at the mall or Sam's Club (or wherever....). I went through a dozen different recipes and this one looked the easiest. :) We all know that I am all about easy! :D I just have to say, though, I got the recipe from here, and my pretzels didn't look anything like those. But they tasted great!

Ingredients

• 1 (.25 ounce) package active dry yeast
• 2 tablespoons brown sugar
• 1 1/8 teaspoons salt
• 1 1/2 cups warm water (110 degrees F/45 degrees C)
• 3 cups all-purpose flour
• 1 cup bread flour (I didn't have that, so I just used regular flour-and they still turned out fine)
  
• 2 cups warm water (110 degrees F/45 degrees C)
• 2 tablespoons baking soda
• 2 tablespoons butter, melted
• 2 tablespoons coarse kosher salt

Directions

1. In a large mixing bowl, dissolve the yeast, brown sugar and salt in 1 1/2 cups warm water. Stir in flour, and knead dough on a floured surface until smooth and elastic, about 8 minutes. (Or, if you are impatient like me, feel proud of yourself if you last 3 or 4 minutes.) Place in a greased bowl, and turn to coat the surface. Cover, and let rise for one hour.
2. Combine 2 cups warm water and baking soda in an 8 inch square pan.
3. After dough has risen, cut into 12 pieces. Roll each piece into a 3 foot rope, pencil thin or thinner. Twist into a pretzel shape, and dip into the baking soda solution. Place on parchment covered cookie sheets, and let rise 15 to 20 minutes.
4. Bake at 450 degrees F for 8 to 10 minutes, or until golden brown. Brush with melted butter, and sprinkle with coarse salt, garlic salt or cinnamon sugar.

As a side note, I have to say that I did NOT follow the directions to roll each piece into a 3 foot rope. I just kind of rolled them out until they seemed fine to me, and they were not anywhere near "pencil thin." My pretzels were smaller than what they have in the picture, and I'm sure this is why. However, they were still really good and REALLY filling. Also, I didn't have the right kind of salt, so I used cinnamon sugar, which was also fine. :)

I also didn't follow the directions about the parchment paper. I sprayed a pan really well, then just set them right on that after dipping them in the water mixture. And they still came off the pan just fine after cooking. Oh, and P.S., they really aren't all that great the next day, so do yourself a favor and just eat them all when you make them. ;) Trust me, after one bite, you'll want to.

Birthday Cake Surprise!

Happy Birthday AMERICA!

Looks can be deceiving!

My Genius mom made the BEST B-day cake ever! I was going to log in as her to do this post in her name - but then I would sound boastful and conceited instead of proud and impressed!  She saw it on Studio 5 and instead of thinking "man those girls are crazy!" she thought "Hey! I think I can make that!" Now who's the crazy one?  The original cake was created by Elissa @ 17andbaking.com 

They both used 9" baking pans and now I see the wisdom in that but we wanted to feed a crowd so we went with an 11".  It made stacking the thin layers tricky and it sort of broke apart as we served it.  I think a smaller pan would have remedied both problems - but otherwise we really had a glitch free success!  

To the instructions already! 

3 separate bakings, 3 separate cakes! 

one red velvet, 

one white {dyed blue} 

and one more white (no egg yolks to keep it pure white!)    

The original also dyed the red layer from a white cake mix - we got the idea to use a red velvet mix from make it & love it

Slice the red and white layers horizontally into 2 pieces

White layer down first - FROST

Red layer down - FROST

Set aside

Layer without frosting the remaining red layer, white layer and uncut blue layer 

Center a cylindrical object on top - we used a cereal bowl, and cut straight down through all 3 layers!

Place the blue ring on top of your frosted layers

frost the inside of your blue ring and then place in your red and white circles

Frost to finish!

we kept it simple to up the 'WOW' factor!

Cut dramatically, make sure all eyes are on you!

voila!

If my instructions were confusing check out this studio 5 video:

Happy Birthday AMERICA! 

The Slotted Spoon

Doing what I can't... 

...and I love her for it!

My new food blog hero! Thanks for the tip Tina...

My first recipe to try : Costa Vida Sweet Pork!

Hawaiian Haystacks

This is one of those make up as you go, add what you have, type of meals, made entirely out of staple foods!

For the chicken and gravy base I just cooked chicken in my crock-pot on low with a little water, veggies and seasonings.  6 hours later I drained & rinsed the chicken and put it back in the crock-pot with cream of chicken soup (or cream of mushroom or both!!) thinned with some chicken stock.

Used my rice cooker to make about 3 cups white rice 

then prepared my toppings...

crunchy chow mein noodles

shredded cheddar cheese

toasted coconut

toasted almonds

green onions

raisens

celery

Pineapple

Mandarin oranges

anything tropical really or with and interesting texture (crunchy, chewy etc!)

Just pile it all on there - they go together surprisingly well

for little kids I make individual piles, they seem to take to it a bit better if it is all separated, maybe so they can eat all of the cheese and oranges and no celery idk!

Chocolate mayo cake-just try it!

Ok, I promise not to do anymore posts for a while to give everyone else a turn. :) Sorry! This is yet another hand-me-down, but from my other grandma who grew up in Germany during WWII. It is the most moist and delicious cake you will ever eat....well, that's homemade. And I absolutely PROMISE it tastes NOTHING like mayonnaise! I tried it out on my in-laws, and you don't do anything to upset in-laws. :) (They loved it, by the way.) So, just try it.

Chocolate Mayo Cake

1 C warm water
3 1/2 Tbsp. cocoa
1 1/4 C sugar
1/2 tsp. salt
2 C flour
2 tsp. soda
1 C mayo
1 tsp. vanilla

Mix everything together in one bowl.

Pour into greased pan(s). (Random note: I always coat the pans with butter (or tons of spray), then sprinkle some flour over that. This way, the cakes just slide right out of the pans.)
For two layers bake at 350 for 30 - 35 minutes.

For one layer? (We don't bake one layer cakes at my house, so I have no idea how long to cook one layer...just keep checking it and don't let it burn.) :)

Frost with cool whip, frosting, or cream cheese frosting. (also, at this point, you will probably lose your camera that you gave to your two year old to take pictures with, so revert to using your camera phone...)

(you can just buy the cream cheese frosting from the store, but I've never tried it and this kind is superb)

Cream Cheese Frosting

8 oz. cream cheese, softened. (HAS to be Philadelphia brand-spend the extra 20 cents-trust me)
2 Tbsp. butter, softened (margarine is fine)
2 tsp. vanilla
4 C powdered sugar

Mix all ingredients together except the powdered sugar.
When mixed well, slowly add the powdered sugar.
If too thick, add a few drops of milk.
If too thin, add more powdered sugar.

TA-DA! Enjoy!!!

Grandma's Rolls

At my family's Thanksgiving and Christmas get together's, you will want to eat a minimum of 10 rolls. They are DELISH! I realized the other day that I am a big girl now and can make the rolls whenever I want.....except that I need the recipe. I called my grandma and asked for the coveted recipe, so now I am going to share with you! Your welcome. :)

Easy Grandma's Rolls

1 pkg yeast (or 1 tbsp)
1/4 C shortening (NOT butter or margarine!!)
1 tsp salt
1 C milk
1/4 C sugar
3 1/2 C flour
1 egg, well beaten

Soften yeast in 1/4 C warm water. (I wasn't sure how to "soften" yeast, so I just dissolved it like I normally would do for bread.) Put shortening, sugar and salt into a large bowl. Scald milk, pour over shortening, sugar and salt and stir until shortening is melted. Cool until lukewarm. Add 2 C flour and beat 1 minute at medium speed; add softened yeast and the beaten egg. Beat batter smooth at medium speed for 1/2 minute. With a WOODEN spoon, stir in 1 1/2 C more flour and beat batter for 2 minutes until smooth.

Cover and let rise until double (about one hour).

Then stir down and beat thoroughly with a wooden spoon. Let rise again until double in bulk (about 30 minutes). Stir down and shape into rolls of your choice.
(In my family, it's a tradition do always do these kind-with the three sides to make it easy to pull apart.)

But, just know, if you are going to do these this way (which I totally recommend), make SURE you have extra Crisco ready. It will help tons when rolling the dough into balls.

Place on sheet (or in muffin tins) and let rise again until they are the size that you want.

Bake at 400 degrees for about 10 minutes (ovens do vary, so watch carefully). When they start to brown on top, they will be done all the way through.

I know that you are asking why these are so special since they are so super easy (like everything I make...), but seriously...you HAVE to try them at least once. You'll never be satisfied with store-bought rolls again. :) Enjoy!!

Cheesy chicken casserole

I did NOT grow up a fan of casseroles. So, naturally, when one of my neighbors brought me one after I had my second baby, I was more than a bit worried. After I pretended to be totally excited about it and she left, I told Shane he needed to go out and get us pizza. He made me try this, though, and it is hands down my all time FAVORITE meal EVER. I am IN. LOVE. with this. So, for those of you picky eaters/busy moms out there...this one is for you. This is easy and super fast! P.S. If something is bolded, it is my personal opinion/suggestion, so feel free to completely ignore it. :)

Cheesy Chicken Noodle Casserole

4 C egg noodles (uncooked) (the wide ones are usually the best)
2 small cans of cream of chicken soup
2 C sour cream
2 C milk
3-4 tbsp of bottle lemon juice (or to taste)
1/2 tsp garlic salt (to taste)
1/2 tsp pepper (to taste)
12 oz bag crunchy chow mein noodles (LaChoy)
13 oz can chicken breast (I have only been able to find 12.5 oz cans, which work just fine)
3-4 C grated cheddar cheese (I usually only use 2 cups and it is still uber cheesy and less fattening)

In a large pan, cook 4 cups of egg noodles as instructed on the package.

Drain, set aside.

Combine soup, sour cream, milk, lemon juice, garlic salt, and pepper in a large pan.

Stir ingredients together over medium heat until smooth.

Add cooked egg noodles, 1 C crunchy noodles (or more as desired), and the can of chicken breast.

Stir until mixed together well and chicken breaks up a little. (or if you are a cheater/impatient like me, use a knife or fork or whatever to break the chicken up beforehand)

Spray a lasagna pan with cooking spray. Pour noodle mixture in the pan while trying to hold the camera in the other hand and not drop it in the sink,

cover with more crunchy noodles, then spread the cheese on top of this (DON'T SKIMP!).

Drizzle a little more lemon juice (or water, or milk-whichever you prefer) over the casserole, then cover and bake at 350 degrees for approximately 1 hour, until the cheese is completely melted and the casserole is heated through. (Important!: Usually I only have to cook it about 30 minutes--sometimes 45--until the cheese is melted, but it varies from oven to oven. Check it after 30 minutes and see what you think. Don't let the cheese burn, though. Yuck.)
All done!! Enjoy!


The great thing about this recipe is that you can make it whenever you have time during the day, then stick it in the fridge until you are ready to cook it. It only takes about 15 minutes to prep everything, then you are good to go!