Sunday, November 29, 2009

The Best Homemade Buns

I found this great recipe at  suite101 ..... Enjoy!!

Buns with Soft Crust and Light Texture

(printable version)

To achieve a soft crust and light texture for these sandwich rolls, keep the dough a bit tacky (sticky) as it's kneaded. It's easiest to use an electric mixer with a dough hook, but go ahead and knead by hand if preferred. Vary the recipe by replacing one to one-and-a-half cups of white flour with wheat, semolina or other favorite flour.
The buns freeze well. Some of you might prefer to double the recipe and freeze the hamburger rolls in a plastic ziploc bag until needed.
Yields 12 large hamburger buns or soft sandwich rolls.
Preparation Time: 20 minutes, divided
Rising Time: 2 to 3 hours, divided
Baking Time: 20 minutes
Ingredients for the Dough:
  • 4 1/2 cups all purpose or bread flour
  • 3 tablespoons sugar
  • 1 1/2 teaspoons salt
  • 5 tablespoons butter, soft or melted
  • 1 tablespoon yeast (dissolved in 1/4 cup warm water)
  • 1 1/4 cup warm milk
Additional Ingredients:
  • flour for kneading
  • vegetable oil, for greasing the bowl and baking pan
  • egg wash made from one egg and one tablespoon milk (optional)
  • 1 tablespoon sesame seeds, for garnishing the sandwich rolls (optional)
  • 1 tablespoon vegetable oil or melted butter, for brushing on the hamburger buns
To Make the Dough
  1. Blend the flour, sugar and salt in a mixing bowl. Add the butter, yeast mixture and milk, and mix by hand to form a dough. Knead five minutes with an electric mixer with dough hook, or turn the dough out onto a lightly floured surface and knead for seven to nine minutes by hand.
  2. As the dough kneads, add small amounts of additional flour or warm water as necessary to achieve a dough that is light and slightly sticky .
  3. When the dough has been kneaded until smooth, transfer it to a greased bowl and turn over the dough once to coat it with oil. Cover the bowl with a towel, and leave the hamburger roll dough to rise until doubled in bulk, about an hour.
Shape and Bake the Hamburger Buns
  1. Turn the dough out of the bowl and divide it into 12 portions. Shape each portion into a smooth ball and place the dough on a greased baking sheet. Lightly pat the tops of the balls of dough to flatten them slightly.
  2. Cover the tray with a towel, and leave the dough to rise again for another hour.
  3. Preheat an oven to 400° F . If garnishing the hamburger buns with sesame seeds, brush the rolls with the egg wash and sprinkle sesame seeds on top. Bake the hamburger rolls until rich golden brown, about 20 minutes. Immediately upon removing the rolls from the oven, brush their tops lightly with melted butter or vegetable oil.
  4. Transfer the sandwich rolls to a rack and cover them loosely with a towel to trap steam and keep the crust soft as they cool. Store thoroughly cooled rolls in a plastic container or plastic ziploc bag. Freeze any rolls which won't be used within a day.

Sloppy Joes

You can make your own Sloppy Joe mix to store in your pantry for instant meals. I chose this great meal to serve a crowd of hungry painters busily working on my new house. Speaking of "new" did you notice my great new look here....Thanks to the "Blog Fairy " I am not only getting a beautiful new kitchen /house, but a great new Blog.!!! If you want a new look on your blog check her out!!

Sloppy Joes  (printable version)


  • 1 cup dried minced onion
  • 3 Tbsp. dried green pepper pieces
  • 4 tsp. salt
  • 3 Tbsp. cornstarch
  • 4 tsp. instant minced garlic
  • 2 tsp. dry mustard
  • 2 tsp. celery seed
  • 2 tsp. chili powder


Combine all ingredients and mix well. Store in airtight container in a cool, dry place. Makes the equivalent of 8 packages purchased Sloppy Joe seasoning mix. 3 Tbsp. Sloppy Joe Mix equals one package purchased mix.
To make the Sloppy Joes:
Brown 1 lb. lean ground beef in a large skillet; drain fat. Add 3 Tbsp. Sloppy Joe Mix, 1/2 cup water, and 1 cup ketchup or crushed tomatoes. Bring to a boil, reduce heat, cover pan, and simmer 5-10 minutes until thickened.

Friday, November 27, 2009

Oven Baked Omelet Roll

This great Omelet Breakfast has graced our table twice this week. The toppings are limitless. I am going to do a spanish omelet version next. Try this you won't be disapointed.Credit for this great recipe goes to Lynn at Lynn's Kitchen Adventure

Oven Omelet Roll

(printable version)
• 1 cup milk
• 1/4 cup cornstarch or flour
• 10 large eggs
• 1 tablespoon Dijon mustard (I used ground mustard powder)
• salt and ground pepper
• 3/4 cup cooked ham, sausage, or bacon
• 1 1/2 cups shredded cheddar
Preheat oven to 350 degrees. Line bottom of a jelly roll type pan with parchment paper, leaving a 1-inch overhang on the two shorter sides. Grease parchment paper. Do not skip the parchment paper on this recipe. You need it to roll the omelet.
In a bowl, whisk together milk and cornstarch. Add eggs, mustard, 1 teaspoon salt, and pepper to taste...; whisk to combine. Pour into pan. Sprinkle meat over top in an even layer.(you could add any additional toppings at this point if desired)
Bake until edges of omelet are set, 15-18 minutes. Sprinkle with cheddar; bake until cheese has melted, 2 to 4 additional minutes.
Beginning at one shorter end, lift parchment, and roll up omelet tightly peeling back parchment as you go. peeling back parchment as you go.

Thursday, November 26, 2009

Party Cheeseball

We made this appetizer today to begin our Thanksgiving Feast. It was a big hit. Perfect for Holiday Parties and family get togethers.
Party Cheese Ball
(Printable Version )

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese , softened
1 pkg. (8 oz.) KRAFT Shredded Sharp Cheddar Cheese
1 Tbsp. finely chopped onions
1 Tbsp. chopped red bell peppers
2 tsp. Worcestershire sauce
1 tsp. lemon juice
Dash ground red pepper (cayenne)
1 cup chopped toasted PLANTERS Pecans
Make It!
BEAT cream cheese and Cheddar in small bowl with mixer until well blended.
ADD all remaining ingredients except nuts; mix well. Refrigerate several hours.
SHAPE into ball; roll in nuts. Serve with RITZ Crackers.

Wednesday, November 25, 2009

One Bowl Brownies

I went looking for a quick treat to make the kids and stumbled on this great one bowl brownie recipe. They were perfect.

One Bowl Brownies
by The Sisters Cafe
(Printable Version)
1/2 cup butter
1/2 cup canola or vegetable oil
2 cups sugar
1/2 cup cocoa
4 eggs
3/4 tsp salt
1 tsp vanilla
1 3/4 cup flour
1 cup chocolate chips (although I never measure--I just sprinkle them on top)

Preheat oven to 350. In a medium bowl melt butter in microwave, then stir in oil, sugar and cocoa. With a wooden spoon stir in the remainder of the ingredients except for the chocolate chips. Spread into a 9x13 pan sprayed with nonstick cooking spray. Sprinkle the chocolate chips over the top. Bake in a preheated oven for 25-30 minutes. If your toothpick comes out clean you have cooked them too long! DO NOT OVERCOOK!

Sunday, November 22, 2009

Chicken Tortilla Soup

We made this yummy soup today and served it with this cornbread. It hit the spot. This soup is a touch spicy but we all enjoyed it. It is a great alternative to traditional chili. I tripled the recipe in order to have some leftovers. This recipe freezes well.

Chicken Tortilla Soup
1Tb olive oil
1 large onion chopped
1 can diced green chilis
1 lb chicken-cooked and shredded

¼ tsp cayenne pepper (opt.)
1 tsp cumin
1 tsp oregano
1 tsp chili powder
1 tsp garlic powder
1 16 oz can diced tomatoes
1 can small white beans

1 can chicken broth
1/4 cup chopped fresh cilantro
1/2 lime squeezed over soup
salt and pepper to taste

Tortilla Chips (crushed and placed in bowl prior to ladling soup)

Garnish with avocado, shredded cheese and sour cream.

In a large pot, heat oil and sauté onion and chilies. Saute until tender. Add the chicken and spices. Add tomatoes, beans and fresh cilantro. Add the broth.

Bring to a boil, reduce heat and simmer 20 minutes or longer to bring out flavors. Ladle into bowls & garnish.

Saturday, November 21, 2009

Pumpkin Cream Cheese Muffins

If you like Muffins then this is a recipe you have to try. Melanie's post at My Kitchen Cafe convinced me that I needed to try these babies out.

Pumpkin Cream Cheese Muffins
(Printable Version)
For the muffins:
3 cups flour
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ground cloves( I left this out , my kids don't care for cloves)
1 tablespoon pumpkin pie spice
1 teaspoon salt
1 teaspoon baking soda
4 eggs
1 ¼ cups vegetable oil
2 cups sugar
2 cups pumpkin puree

For the filling:
8 ounces cream cheese, softened
1 cup powdered sugar

For the streusel topping:
½ cup sugar
¼ cup flour
4 tablespoons cold butter, cubed
1 ½ teaspoons cinnamon

To prepare the filling, combine the cream cheese and powdered sugar and whip until smooth. Form into a log on plastic wrap or greased foil, making sure that the diameter is small enough to fit into the well of a muffin pan. Wrap the log up tightly and freeze until slightly hardened, 1-2 hours.

To make the muffins, combine the flour, spices, salt and baking soda in a medium bowl. Mix well and set aside. In another large bowl combine the eggs, vegetable oil, sugar and pumpkin puree. Mix until well combined. Add in the dry ingredients and mix until just combined.

To make the streusel topping, combine all the ingredients in a small bowl. Mix together with a pastry blender or two forks until crumbly.

Preheat the oven to 350°. Line two muffin pans with paper liners. To assemble the muffins, fill each muffin well 1/3 of the way with batter. Remove the cream cheese log from the freezer and slice into 24 equal slices. Place a slice on top of the batter in each muffin well and gently press (don't press all the way to the bottom but just slightly into the batter). Divide the remaining muffin batter evenly among the muffin cups on top of the cream cheese. Sprinkle the streusel topping over the top of the batter. Bake the muffins for 18-20 minutes, until a toothpick inserted into the top of the muffin (about 1/3 of the way down) comes out with moist crumbs. Let cool completely on a wire rack before serving.

Tuesday, November 17, 2009

Easton's Garlic Bread

We made pasta for dinner and Easton my 14 year old son made this tasty bread. He typed up the recipe for you to enjoy.


1 loaf of Italian bread
olive oil
fresh garlic

1. slice bread into 2 half's
2.brush olive oil on each half with a pastry brush
3.chop fresh garlic
4. sprinkle garlic on (to taste)
5. sprinkle on basil
6. add salt
7. set oven to broil
8. cook till edges are brown


Saturday, November 14, 2009

Italian Bread Bowls

It was quite Chilly outside today , so "Broccoli Cheese Soup " was on the dinner Menu. I decide to try a new version of bread bowls . They were perfect . This will be my new "go to" recipe for bread bowls. It is no surprise that I found the recipe at My Kitchen Cafe.

Italian Bread Bowls
(printable version)

1 1/2 tablespoons yeast
2 1/2 cups warm water
2 teaspoons salt
2 tablespoons vegetable oil
7 cups all-purpose flour
1 tablespoon cornmeal
1 egg white
1 tablespoon water

In a large bowl (or bowl of an electric mixer), dissolve yeast in warm water. Let stand until creamy, about 10 minutes.

Add salt, oil and 4 cups flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition until a soft but not sticky dough is formed (you may not need to use all 7 cups).

When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes (or let knead in an electric mixer). Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes. Punch dough down, and divide into 6-8 equal portions. Shape each portion into a round ball. Place loaves on lightly greased baking sheets sprinkled with cornmeal (or use silpat liners or parchment paper). Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.

Preheat oven to 400 degrees. In a small bowl, beat together egg white and 1 tablespoon water; lightly brush the loaves with half of this egg wash. Bake in preheated oven for 15 minutes. Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Cool on wire racks.

5 Minute Chocolate Mug Cake

I tried this recipe for fun today and it turned out better than I thought it would. If Served warm with a little ice cream and carmel sauce it would put this dessert over the top.

5 Minute Chocolate Mug Cake
(Printable Version)
4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips
a small splash of vanilla extract
1 large microwave safe coffee mug
Add dry ingredients to mug and mix well. Add egg and mix thoroughly. Add milk and oil and mix well. Add chips and vanilla and mix well. Place in microwave for 3 minutes. Cake will rise over top of mug. Do not be alarmed.....Allow to cool and tip onto a plate if desired.

Pumpkin Pancakes

This is a wonderful recipe for pumpkin pancakes, light and fluffy . The kids gobbled them up.
Pumpkin Pancake Recipe
(Printable Version)

2 c. all-purpose flour

2 Tbs. brown sugar

1 Tbs. Baking Powder

1/2 tsp. ground cinnamon

1/4 tsp. ground ginger

1/4 tsp. ground nutmeg

1/4 tsp. salt

1 3/4 cup milk

1/2 c. canned pumpkin

3 eggs

1/4 C. vegetable oil

In a large bowl, combine the flour, brown sugar, cinnamon, nutmeg, salt and ginger. In another bowl, combine the eggs, milk, pumpkin, oil . Stir combined wet ingredients into dry ingredients until moistened. Scoop batter by 1/4 cups onto a preheated hot griddle sprayed with cooking spray.

When bubbles begin to form, flip the pancake over. Cook until golden.

So delicious!! You can serve with syrup, we enjoyed it with :

Cinnamon Buttermilk Syrup

1/2 Cup butter

1 Cup Sugar

2/3 C. buttermilk

1 t. vanilla

1/2 t. Cinnamon

1/2 t. baking soda.

Mix Butter, sugar and buttermilk together and boil 2 full minutes. Remove from heat. Add vanilla, cinnamon and baking soda.

Serve over pancakes, waffles or french toast. Makes 2 cups of syrup.

( Omit the cinnamon for traditional buttermilk syrup)

Friday, November 13, 2009

Crock Pot Baked Potatoes

Recipe for Crockpot Baked Potatoes . Easy slow cooked baked potatoes. Since I only have 1 oven in the "rental"I used this method today and it turned out great, I needed the oven for slow cooking my ribs. Can't wait for my new house and double ovens again. I will definitely use this method again
(Printable Version )


  • 12 potatoes, more or less (I used 6 large potatoes)
  • foil for wrapping potatoes


Prick potatoes with fork and wrap each potato in foil. Fill dry crockpot with the wrapped potatoes. Cover and cook on LOW 8 to 10 hours, until potatoes are tender. Prick with a fork to check.

Thursday, November 12, 2009

Pumpkin Roll

Here is another version of a pumpkin roll . I usually use this recipe, this one has fewer ingredients and is equally tasty.

Pumpkin Roll from My Kitchen Cafe
(printable version)
1 cup sugar
3/4 cup flour
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon cinnamon
3 eggs
2/3 cup mashed (canned) pumpkin
1/2 cup chopped walnuts (optional)

8 ounces cream cheese, softened
1 tablespoon butter, melted
1 teaspoon vanilla
1 cup powdered sugar

Preheat the oven to 350 degrees. Grease a 15 X 10-inch jelly roll pan. Cut wax paper to fit the bottom of the pan and leave an inch overhang on each of the short ends of the pan. Lightly grease the wax paper and sides of the jelly roll pan.

Mix the sugar, flour, salt, soda, cinnamon, eggs and pumpkin in a large bowl. Once mixed, pour mixture over the waxed paper. Sprinkle the walnuts, if using, on top of the mixture. Bake for 14-15 minutes until edges pull away from the sides of the pan and center is done.

Lay a large dishtowel on the counter top (it is best to use a dishtowel without any texture - a tea towel or similar towel works best). Spread a thick dusting of powdered sugar all over the towel. When the cake comes out of the oven, turn the pan upside down on the powdered sugar-laden towel so the wax paper is on the top. Gently peel off the wax paper, being careful not to tear the roll. Starting at one of the short ends, roll the pumpkin cake up with the towel to cool. While the roll is cooling, mix the cream cheese, butter, vanilla, and powdered sugar together until it is light and creamy. Once the roll is cool, unroll and with an offset spatula, carefully spread filling in an even layer over the cake. Roll it up without the towel and place in the refrigerator (covered with plastic wrap or wax paper) for about an hour before serving.

Tuesday, November 10, 2009

Homestyle Baked Yams

This is one of those recipes that isn't really a recipe. My family loves this version of baked yams for the Holidays.

Homestyle Baked Candied Yams
(Printable Version)

5 large yams (peeled and cut into 1/2 inch to 1 inch cubes )
1 cube butter
2/3 to 1 Cup Brown Sugar
2 cups of mini marshmallows (or more if you prefer)

Place the cubed yams in a 9x13 baking dish. Cut the butter into small pieces and dot the yams with them. Sprinkle brown sugar evenly on top of the yams and butter. Finally sprinkle marshmallows on top and cover tightly with foil.

Bake at 350* for about 1 to 1/2 hours or until fork tender. When you uncover the pan be careful and watch for steam escaping. The marshmallows will have disappeared, gently stir the yams. They are ready to serve at this point or ,(You can at this point and sprinkle with additional marshmallows and bake uncovered just until the marshmallow are toasted and not completely melted)

Sunday, November 8, 2009

Celery Herb Stuffing

When I saw this recipe I knew I had to try it. It is so much better than using the dried stuffing mixes that you find in the store. It is worth the extra effort. I followed Melanie's at My Kitchen Cafe's advice and toasted my bread in the oven last night. It made for an easy prep today. Visit My Kitchen Cafe for some other great Thanksgiving recipes. Enjoy, we sure did.

Celery Herb Stuffing from My Kitchen Cafe
(Printable Version )

*Makes a 9X13-inch dish*

7 tablespoons butter, plus more for dish and baking
1 loaf rustic/artisan/crusty white bread, cut into 1/2-inch cubes (about 9 1/2 cups bread cubes)
Salt and Pepper to taste
2 tablespoons extra-virgin olive oil
5 celery stalks, thinly sliced on the diagonal
2 medium onions, halved lengthwise and thinly sliced in half-moons
2 cloves garlic, finely chopped
1/2 to 2 cups chicken broth
1/2 teaspoon poultry seasoning
3 tablespoons coarsely chopped fresh flat-leaf parsley
1 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon dried rosemary (rubbed between fingers to crumble lightly)
3 to 4 large eggs, lightly beaten

Preheat the oven to 350°. Melt 5 tablespoons butter in the microwave. Toss with bread cubes in a large bowl. Spread in a single layer on 1 or 2 rimmed baking sheets. Toast in the oven, tossing once, until golden, about 20 minutes. Let cool completely.

Heat the oil and remaining 2 tablespoons butter in a large skillet over medium-high heat until butter has melted. Add celery, onions, garlic, and a pinch of salt; cook, stirring occasionally, until golden brown and soft, about 10 minutes.

To bake all of the stuffing in the oven: Put vegetable mixture and toasted bread into large bowl. Stir in poultry seasoning, herbs, and 2 cups broth into stuffing. Stir in 4 eggs until bread mixture is well coated. Spoon into a buttered 13-by-9-inch baking dish, and dot generously with butter. Cover with foil, and bake in a 375° oven for 25 minutes. Uncover, and bake until golden brown, 10 to 15 minutes more.

To stuff inside of turkey: Put vegetable mixture and toasted bread into a bowl. Stir in 1 cup broth, the poultry seasoning, and herbs; season with salt and pepper. Stir in 3 eggs. Stuff inside of turkey and bake.

Saturday, November 7, 2009

Mom's 100% Whole Wheat Bread

I love homemade bread and my mother is the master at making it. When I first started baking whole wheat bread I had the tendency to add too much flour causing my bread to be dry and crumbly. Resist the urge to add more flour than necessary. Add flour just until the dough starts pulling away from the sides of your mixing bowl.
My Mom's Recipe for 100% Whole Wheat Bread
(Printable Version)
4 1/2 Cups of Hot Tap Water
2/3 Cup Canola Oil
1 Cup honey
2 Tbl Salt
2 TBL Yeast dissolved with 1/2 Cup warm water
* Whole Wheat flour add enough flour until dough starts to pull away from the sides of your mixing bowl. ( I used 10 cups of flour and 1/2 cup of vital wheat gluten.)
You will use more flour if using freshly ground wheat. The wheat gluten helps to keep the bread fresher longer as well as helping create a nice texture. My mom does not use the wheat gluten and her bread is amazing.
Mix dough in your mixer for 10 minutes and then let then dough rest 10 minutes. Spray 4 loaf pans with pam and then shape dough into loafs and let rise until the dough reaches the lip of the bread pan. Bake at 350 * for 30 to 35 minutes.
* The dough will be slightly sticky so just spray you hands with Pam or water when forming the loaves*