Pretzel Rolls (not for the faint of heart - this recipe is a lot of work)

Pretzels Rolls

Ingredients:
1/2 cup brown sugar
2 cups luke warm water
5 1/2 tsp. dry active yeast
1/4 cup vegetable oil
5 3/4 - 6 cups of flour (dough should be only slightly sticky)
1/2 cup baking soda
Egg wash (1 egg plus 1 Tbsp cold water, beaten)
Coarse Sea Salt

Optional:  Dessert Option - Cinnamon Sugar Pretzels - also need 1 cup sugar + 1 tsp. cinnamon

Directions:

1.  In a large mixing bowl mix sugar and water.  Add the yeast and stir to combine.  Let sit about 5 minutes.

2.  Add flour and oil and mix until a ball forms.  Knead for 3-5 minutes on a lightly floured surface.  Grease a medium bowl with cooking spray.  Place dough in greased bowl and cover with a clean dishtowel or saran wrap.  Place bowl in a warm place for 45 minutes to rise (I put mine on the stove top especially when the oven is on, a sunny windowsill also works well).

3.  Cut dough into approximately 50 rolls and shape into balls.  Line 3 baking sheets with parchment and grease the parchment with butter.  Place the balls evenly on the baking sheets leaving room to rise again.  Let rise about 30 minutes in a warm spot covered with clean dish towels.  While the dough is rising again, Preheat the oven to 450 degrees.

4.  Fill a large deep skillet (at least 3 inches deep) or a large pot with water about 2 1/2 inches deep and add the baking soda.  Bring to a boil.  Drop manageable number of balls into the water and turn after 15 seconds.  Do not leave in the water longer than 20-30 seconds total or dough will get a baking soda taste.  Remove with a slotted spoon and place back on the baking sheets evenly.

5.  Bake pretzels buns at 450 degrees for 8-12 minutes or until medium brown.  Delicious warm with butter or mustard, or as a bun for sliders or a chicken patty.

Dessert Trick:

Well pretzels are baking melt 1 stick of butter.  In a small bowl mix 1 cup sugar with 1 tsp cinnamon.  When the pretzels are baked, let cool 2-5 minutes so warm to touch, but won't burn your fingers.  Drop in melted butter to coat.  Roll in cinnamon sugar.  Amazing Dessert, best served immediately (warm)!

Stuffed Peppers

Stuffed Peppers

Ingredients:
1 lb. ground beef ( 93% lean, ground turkey also works great)
2 cloves garlic minced (or 2 tsp. garlic if from a jar)
2 medium sized onions diced
1 whole very large tomato diced (or two medium tomatoes; can used 1 (28 oz.) canned diced tomatoes if prefer)
1/2 cup + about 1 cup shredded cheddar cheese
1 tbsp. Worcestershire
1 1/2 tsp. season salt (I like Tastefully simply; or substitute 1 tsp. salt and 1/2 tsp. pepper)
1 cup cooked rice
6 Bell peppers (green, red, yellow or orange are all fine), stems and seeds removed, cut in halves
1 can tomato soup

Directions:

Preheat oven to 350 degrees.

Cook rice according to directions on box, set aside.

In large saucepan cook beef, minced garlic and diced onions on medium until beef is browned and fully cooked and vegetables are translucent.  Add tomatoes, 1/2 cup cheese, Worcestershire, season salt, and cooked rice to saucepan and stir until combined.  Cook for 5 minutes at medium-low.

In a large 13X9 in. baking dish, pour 1 can tomato soup into bottom.  Place pepper halves in sauce (so they look like bowls).  Fill each pepper to top with beef mixture.  Cover each pepper with some cheese.

Bake peppers for 25 minutes or until cheese is melted and peppers look tender.  Serve hot!

Phenomenal Summertime Squash Casserole for a Homestyle Labor Day Feast

I had a group of girlfriends over for Labor Day and I felt like making some classic homestyle dishes.  I served "Tastes Like Fried" Baked Chicken with Homemade Barbecue Sauce, Green Bean Casserole, Squash Casserole, Beer Bread, Cornbread, and Cinnamon Melt-Away Muffins.  After a busy weekend this hearty meal definitely helped me to slow down a little.

This Squash Casserole is one I have perfected over time and I think I finally have it just right.   It is great as a side dish for dinner or perfect as a breakfast or brunch casserole too. I hope you enjoy it!

Ingredients:

3 medium or 2 large zucchini diced

3 medium yellow or 2 large yellow squash diced

1/2 cup water
1/2 tsp. salt
4 Tbsp. butter
1 medium Vidalia (or Candy) Onion diced finely
1 stalk of celery diced finely
5-8 crackers crumbled (Flip Sides Pretzel Crackers, Ritz, etc.)
4 slices American Cheese
1 cup shredded sharp cheddar cheese
2 eggs beaten
1 1/2 cup skim milk
1/2 tsp. pepper
12-16 crackers crumbled (Flip Sides Pretzel Crackers, Ritz, etc.)

Directions:

Preheat oven to 350 degrees.

Add zucchini, yellow squash, water and salt to medium sauce pan and cook over medium high heat.  Cook covered until squash is tender and most of the water is gone (about 8-10 minutes).  Check moisture level and stir every minute or so to ensure squash doesn't burn.  Transfer squash to mesh colander (with pin sized wholes only; cannot use a colander with large wholes or will lose your squash!) and drain off excess liquid.  Pour zucchini back into sauce pan and set aside.

Melt 2 Tbsp. butter in a medium saute pan.  Add onion and celery.  Cook over medium heat until tender; about 5-8 minutes.  Add to drained zucchini in sauce pan making sure to add butter from pan as well.    Reserve saute pan for later.

Add 4 slices of american cheese and 1/2 cup shredded cheddar to zucchini mixture and stir until cheese is melted and incorporated.  Add 5-8 crumbled crackers, depending on size of crackers.  Add 1 1/2 cups milk, 2 eggs, and pepper.  Stir until well blended.

Grease 1.5 quart baking dish.  Pour zucchini mixture into baking dish.  Bake in prepared pan for 35 minutes or until almost set (toothpick inserted in center comes out clean).

While casserole is baking, melt 2 Tbsp. of butter in reserved saute pan.  Add 12-16 crumbled crackers.  Saute over medium heat for 2-3 minutes.  After casserole has cooked 35 minutes, spread cracker topping evenly over casserole.  Then evenly cover with 1/2 cup of shredded cheddar.  Bake for 5 more minutes.  Serve hot!

Black bean, Tomato and Corn Salad

Great side for a Summer BBQ.

Ingredients:

1 (12 oz.) bag frozen corn

1 can (15 oz.) black beans rinsed & drained

1 green bell pepper, diced

1 red, orange or yellow bell pepper, diced

1 small onion (red, Vidalia or candy), diced

1 pint cherry or grape tomatoes, cut in half

1 Tbsp. garlic, minced

2 Tbsp. fresh cilantro, chopped

1 ½ Tbsp. lemon juice

1 Tbsp. olive oil

1 tsp. chili powder

1 tsp. salt

1 shake of ground cumin

More salt, if necessary, to taste

Directions:

Add all ingredients to a large bowl, mix well to incorporate.  Add more salt to taste if necessary.  Let marinate in refrigerator at least 30 minutes and up to 12 hours before serving.  Enjoy!

Best Cornbread ever

This cornbread is delicious! As an added bonus, you do all your mixing and baking in the same 13 by 9 inch pan, so less mess to clean up.  Enjoy!

Ingredients:
2 sticks of butter
1 1/3 cup sugar
2 eggs beatebn
2 cups buttermilk
1 tsp. baking soda
1/2 tsp. salt
2 cups corn meal
2 cups flour
1 cup sour sour cream
1 can of corn drained
1 can of green chiles (optional)
1 1/2 cups cheddar cheese (optional)

Directions:
Preheat over to 350 degrees.  In a 13 by 9 inch baking dish melt butter in oven.  When, just melted remove from oven.  Stir in sugar until blended.  Add eggs and blend well.  Add buttermilk and baking soda at the same time, stir until well blended.  Add salt, corn meal, flour, sour cream, corn (drained), green chiles (if desired), and cheese (if desired).  Mix until well blended.  Bake in preheated oven for about 40 minutes or until toothpick in center comes out clean.

My Healthier (and Tastier) Green Bean Casserole for any Season

So, if you know me, you know I LOVE casseroles!  Especially for dinner parties.  They can be made ahead and incorporate all kinds of goodness into one dish.  One of my favorites to make as a side for dinner parties is Green Bean Casserole, because people love it.  Although, I will admit in my lazier college days sometimes green bean casserole was my dinner.  Here is my twist on a classic.

*Easter Brunch photo courtesy of my little sister, Jennifer Hofmann 

Ingredients:

1 1/2 to 2 lbs FRESH green beans cleaned with the ends snapped off and snapped in half (in a bind you can use 4 (14.5 oz.)  cans of french style green beans with the water drained instead)

1 (14.75 oz.) can Cream of Mushroom Soup (large can)

1 tsp. black pepper

1 cup skim milk

1/2 plus 2/3+ cup french fried onions (generic works fine)

Directions:

Preheat oven to 350 degrees.  

Boil water in large pot.  Once water is rapidly boiling add green beans.  Cook for 2-4 minutes until slightly tender, do not overcook (you will be putting them in the oven too, and the less they cook the healthier for you they are).  Drain and set aside.  Skip this step if using canned beans.

Place the cream of mushroom soup, milk, pepper, and 1/2 cup french fried onions in a 13X9 inch pan (or other large casserole dish).  Stir to incorporate.  Add the beans and stir well to cover beans with sauce.  Cover dish with foil.  Bake for 30-40 minutes, until warmed through.  Remove from oven, uncover, add remaining french fried onions to cover (using more if necessary to cover or if you just really love french fried onions, like me).  Return to oven and bake uncovered for 5-10 minutes.  Serve Hot.  ENJOY!!!

Serves 8-12.

Cherry Tomato and Mozarella Salad for a Hot & Sizzling 4th of July

Ingredients

2 pints cherry tomatoes, halved (I like to get one package red and one package orange cherry tomatoes)

8 ounces fresh “mini” mozzarella pearls drained

5 tablespoons olive oil

36 basil leaves, chopped

3/4 teaspoon ground salt

1/2 teaspoon ground pepper

Instructions

Add the tomatoes and mozzarella to a medium bowl. Add olive oil to the tomatoes and mozzarella. Add the basil, salt, and pepper, and gently mix ingredients.

Twice Baked Potato Casserole for My Warm Weather is Finally Here Dinner Party

Twice Baked Potato Casserole

I made this in March for a dinner party with friends and it was a big hit.  I got the idea from a pinterest pin, but altered the recipe to make it slightly healthier (albeit, its not great for you...but, it is so good).  As I always say, eat everything in moderation.

This is a picture of the casserole prior to being put in the oven.

Ingredients:
1 package bacon, diced
12-16 small-medium red potatoes or white potatoes cut in half (about 4 lbs; peeling optional)
4 oz. low fat cream cheese (1/2 a block)
1 cup low fat sour cream
1/2 stick butter
1 plus 1/2 tsp. salt (more to taste if necessary)
1 tsp. black pepper
1/4 cup or more if desired diced fresh chives (I use fresh from my garden)
1 1/2 cups shredded cheddar cheese

Directions:
Preheat oven to 350 degrees.

Place the diced bacon into a skillet and cook on medium heat until crispy.  When done, strain bacon and place on a plate covered in paper towels to drain.  Set aside.

While bacon is cooking, boil water for your potatoes (add one tsp. of salt to the water).  Once the water is boiling, add potatoes and cook on med-high to high heat until the potatoes are soft, about 20-35 minutes.  Drain potatoes.  In bowl combine, drained potatoes, cream cheese, sour cream, butter, 1/2 tsp. salt, black pepper and most of the chives (reserve about 1-2 Tbsp. for topping).   Mash potato mixture over low heat until butter is fully melted and mixture is creamy.  Add more salt or pepper to taste if necessary.  Spoon potato mixture into medium casserole dish.  Top with cheddar cheese, bacon and remaining chives.  Cook in preheated over for 20 minutes or until cheese is melted. 

You can put this together ahead of time (at most a day ahead), refrigerate it, and then bake before serving.  If you make the dish ahead, do not bake until just before serving.  Cover casserole with aluminum foil.  Place covered casserole in a cold oven, set over to 350 degrees.  Bake for 30-40 minutes or until warmed through.