Throw Away the Bread Machine Instructions - Soft White Bread

Do you own a bread machine?  I do but I can't remember the last time I used it.  When I brought it in from the garage shelf today, the dust was pretty thick.  Which makes me wonder, have I used it at all since we moved into this house in October of 2011?  In fact, I came close to sending it to the Goodwill in my last round of clearing out things I haven't used.  Ask my husband, if we haven't used something in quite sometime, it's gone!!!  He joked when we were moving last time, if he didn't use something within a week, I'd give it away. 

After reading Lynn from Happier Than A Pig in Mud's post about this bread, I was so glad I didn't give my bread machine away.  I've never had great luck with making bread from scratch in the machine.  The best breads I've turned out have been from those bread machine mixes.  Until now that is!!! If you own a bread machine, give this one a try.  You won't be sorry, it makes a delicious loaf of bread.  Can't wait to make a sandwich with it this week!!!

A few notes on this recipe:

• The recipe calls for bread flour,  I used all purpose and it worked fine. 
• You can either use butter or oil in the recipe.  Tim just gave me some flavored olive oils for my birthday.  I used 2 T. of rosemary olive oil.  It added a nice subtle rosemary flavor to the bread.
• I've never let my yeast bloom when making bread in the bread machine.  It is reported to be the secret for a nice soft loaf of bread.

 Throw Away the Bread Machine Instructions-Soft White Bread
From Food.com courtesy of Happier Than A Pig in Mud

1 C warm water (110 degrees F)
2 Tblsp sugar
2 1/4 tsp bread machine yeast (one package)
2 Tblsp melted butter
2 Tblsp oil (can use shortening or 4 Tblsp butter)
3 C white bread flour
 1 tsp salt

1. Place water in the bread pan. Tip: Lynn says "I like  to warm up the pan first by running some hot water into it then pouring it out."
2. Sprinkle the sugar and yeast over the water, allow to bloom for 10 minutes.
3. Add the butter, oil, flour and salt.
4. Select the basic or white bread 1.5lb loaf and press start. Or select the dough cycle and punch down the dough, form and place in a bread pan for the second rise.  Bake at 350 for 30 minutes.

Cinnamon Ripple Muffins - Secret Recipe Club

After a break in January, Group B of Secret Recipe Club is back.  I always look forward to opening the email with my monthly assignment.  Will it a blogger I am familiar with or one I've never "met" before?  My assigned blogger for this month is Chaya of Bizzy Bakes.  I've "known" Chaya almost as long as I have been blogging! Check out her blog, she has some the best baked goods and lots of other recipes.  Stop by and show her some blogging love, she's experienced a personal loss recently!!!

It was hard to decide which recipe to make.  Recently, it was a coworkers birthday and I wanted to bring her treats.  Chaya's Cinnamon Ripple Muffins caught my eye.  I love all things cinnamon and these looked beautiful.  

My muffins took about 20 minutes to bake.  I always struggle with how to tell when muffins are done.  These are a delicious cinnamon filled treat!

Cinnamon Ripple Muffins  (adapted from Family Fun magazine)
Recipe Courtesy of Bizzy Bakes
 Ingredients:

cinnamon ripple
1/2 cup packed light brown sugar
4 tablespoons oil
1/4 cup gluten-free flour (I made this with regular flour)
2 teaspoons cinnamon
 
muffin batter
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup oil
1/2 cup sugar
2 eggs
1/2 cup buttermilk
1 teaspoon vanilla extract
Method:

Combine all the cinnamon ripple ingredients in a mixing bowl and use an electric mixer to blend them. Set the mixture aside. 

Preheat heat the oven to 400° F and put inserts into muffin cups.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

 In a large bowl, beat the oil and sugar with an electric mixer until the mixture is pale and fluffy, then beat in the eggs, buttermilk, and vanilla extract. 

Stir in the dry ingredients just until the batter is blended. 

Then sprinkle the cinnamon ripple over the batter and use a flexible spatula to fold it in a couple of times.

Divide the batter among the muffin cups and bake the muffins for 13 minutes or until a toothpick inserted into the center of one comes out clean. 

Let the muffins cool in the pan on a wire rack for 5 to 10 minutes before removing them. Makes 1 dozen.

Lemon Butter Baked Shrimp

 With Christmas falling midweek this year, Tim and I were home for Christmas Eve and Christmas Day.  We haven't enjoyed Christmas at home in at least 4 years.  We missed being with friends and family but it was nice to have a quiet day to enjoy each others company.

Since we're rarely home for Christmas, we don't have a traditional Christmas Eve meal.  I wanted to have something special that didn't require hours in the kitchen.  We both love shrimp but almost always grill it.  Grilling and Omaha winters don't mix.  I did a quick search and found this recipe.   I read it several times and read the reviews.  Although it almost seemed too simple and easy, I was sold.  Well simple or easy would not be the first word I would use to describe this recipe, delicious would be!

We will be having these again and this recipe could easily be served at a dinner party.  Be sure to have some crusty bread to soak up the delicious sauce!!

 Lemon Butter Baked Shrimp

• 1 lb. raw shrimp, cleaned, peeled and deveined
• 8 Tbs. butter (1 stick), melted
• 3 cloves garlic, minced (my addition)
• 1 packet of Good Seasons Italian all natural seasoning
• 1 1/2 lemon, sliced into circles
• 1 Tbs. dried parsley leaves
• 1 tsp. black pepper, ground

Directions

1. Preheat the oven to 350 degrees F.
2. In a small bowl, mix the melted butter with minced garlic, and pour into a 9×111 inch glass casserole dish, spreading it all over the bottom of the dish.
3. Arrange the lemon slices on top of butter, forming a single layer.
4. Arrange the cleaned and deveined shrimp on top of the lemon slices.
5. Sprinkle the Italian Seasoning over the shrimp.
6. Sprinkle the parsley flakes and pepper on top of that.
7. Bake uncovered in the preheated oven for 15 minutes.

Oven Tacos

Happy New Year!!

Tim says we never have tacos. I stopped to think about it and realized he is right.  I think maybe because we never have all the ingredients on hand to make them.  I was intrigued when I saw this recipe for oven tacos.  We really liked these.  It's nice they're already assembled and baking them in the oven adds a nice crispness to the shells.  Maybe now we'll have tacos more often, Tim!

Oven Tacos
Recipe Courtesy of Mommy I'm Hungry

2 lbs ground beef (or turkey/chicken)
1 small onion diced
1 small can diced green chilies
1 recipe for Homemade taco seasoning (below)
1 (8 ounce) can low sodium tomato sauce
1 (16 ounce) can fat free refried beans
2 cups shredded reduced fat Colby-jack cheese
18-20 hard taco shells

Optional Condiments-
Lettuce (shredded)
Tomato (diced)
Salsa
Guacamole
Sour Cream
Olives, sliced 

Preheat the oven to 400 degrees. 

In a large skillet brown ground beef and onion over medium-high heat. Drain off any excess liquid. Return to pan, add chilies, refried beans, tomato sauce, and taco seasoning. Mix well and cook for a few minutes if mixture seems runny.

Spoon the taco meat mixture into the taco shells and place into a 9 x 13 inch baking dish standing up. Sprinkle cheese over the top of the taco meat in each shell. Place into the oven and bake at 400 degrees for 10-12 minutes or until the cheese has melted and the tacos are heated through.
Remove from the oven and top with any optional condiments for serving.

Taco Seasoning
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper

In a small bowl, mix all together. Store in an airtight container.
I used all of this on 2 lbs of ground meat with a little water mixed in.

Snowman Christmas Tree

Merry Christmas!!!

I hope everyone is having a wonderful day with friends and family.  With Christmas falling midweek, no travel for us.  We're enjoying a quiet Christmas at home.

When we cleaned out my Dad's house earlier this year, I brought home this white Christmas tree.  I love the ideas you find on Pinterest.  A perfect use for my little white tree.  This snowman was easy and fun to put together.  Here's what you need:

7 or 8" Styrofoam ball 

Dowel the height of the tree

Buttons for the eyes, nose and mouth

Top Hat

Scarf

Twigs for his arms

Ornaments for his buttons

Boots for his feet (I'm still searching for these)

Insert the ball into the dowel.  Using a twist tie, secure to the tree.  Glue the eyes, nose and mouth to the head.  Top with the hat and wrap his neck with the scarf.  Using a twist tie, secure the button ornaments.  My tree was already lit but if you have one that is not, add lights.  Plug in and enjoy!!!

Cranberry Feta Pinwheels

Are you ready for Christmas?  My shopping has been done for several weeks but the last minute things crept up on me.  The mailing deadline to get packages to California for my son and his girlfriend came and went.  Now before you think I am awful, we did have their big gift shipped.  What didn't get in the mail was a couple of smaller gifts.  We'll call them New Year's gifts, although I don't think they'll be there by New Year's either, since I haven't shipped them yet.  I decided to go homemade for my associates at work this year.  A cute mug, cocoa mix and homemade marshmallows.   If you've made homemade marshmallows, please share your recipe with me because mine were an EPIC FAIL.  Needless to say, they're getting cocoa and mini marshmallows instead.

Last week for my neighborhood holiday BUNCO, I made these pinwheels.  Fortunately, they were not a FAIL.  Everyone loved them, they were gone in a flash.  These are easy and beautiful for a holiday party!

 Cranberry Feta Pinwheels

1 carton (8 ounces) whipped PHILADELPHIA® Cream Cheese, softened
 1 cup (8 ounces) crumbled feta cheese (I only used 4 ounces)
 1/4 cup chopped green onions
 1 package (5 ounces) dried cranberries
4 flour tortillas (10 inches)
 Directions In a small bowl, combine the cream cheese, feta cheese and onions. Stir in cranberries. Spread about 1/2 cup mixture over each tortilla and roll up tightly. Wrap with plastic wrap and refrigerate for at least 1 hour. Cut each roll-up into 10 slices. Yield: 40 appetizers.

Next time, I will sprinkle on the cranberries after I spread the cream cheese mixture on the tortilla.  It was hard to spread the cream cheese with the cranberries already mixed in.

Pumpkin Chip Bars - Secret Recipe Club

Hard to believe it's our final Secret Recipe Club of 2014.  This year has just flown by for me.  Seems I say that every year any more!!  Group B of SRC will be taking a break for the month of January!  Perfect for me because we're going on a cruise!  Warm weather vacations are the only thing that helps me get through these cold Nebraska winters!

I was lucky this month to be assigned the blog From Grandma Loy's Kitchen.  It was so hard to decide what to make.  She has an outstanding variety of recipes to choose from.  My recipe choice ended up coming down to a recipe to use that partial can of pumpkin in my fridge, Pumpkin Chocolate Chip Bars!  Have you tried pumpkin with chocolate chips?  It's one of my favorite new flavor combinations! Nice this recipe only calls for 1/4 cup of oil and makes a delicious, moist bar. 

Pumpkin Chip Cookies
Recipe Courtesy of Grandma Loy's Kitchen

4 eggs
1 (15 oz.) can pumpkin
1/4 c. vegetable oil
1 1/2 c. sugar
2 c. flour
2 t. baking powder
2 t. ground cinnamon
1 t. baking soda
1 t. salt
1 cup semisweet chocolate or other flavor baking chips
3 T. sugar
1/2 t. ground cinnamon

Place eggs in a large mixing bowl.  Beat well.  Add pumpkin, oil, and sugar.  Mix thoroughly.  Combine flour, baking powder, cinnamon, baking soda, and salt.  Mix well.  Add flour mixture to pumpkin mixture and mix until just moistened.  Stir in chips.  Spread in an ungreased 15x10x1-inch baking pan.  Combine sugar and cinnamon and sprinkle evenly over batter.  Bake at 350 degrees 25 to 30 minutes or till done.  Cool.  Cut into bars.  The recipe says 36 cookies, but I easily got 48.