Tag Archives: Butter

Sour Cream Doughnuts

Its beginning to look a lot more like Autumn here in Illinois and the weather is cooperating better than expected. The weather has been fantastic! It has been in the upper 70’s throughout the week and in the mid 50’s in the evenings, I must say….. having a cookout next to the fire is a great weekend outlook for us!

Since it has been so mild in weather here in the mid-west, I have chosen to make something that won’t overheat my kitchen. What better way to start our Sunday morning off on the right foot other than making some delectable doughnuts? I came across this recipe from Pinterest (shocking….) and I thought I would give it a try, let me tell you, it was much easier than anticipated. I am NOT a fan of using much yeast (I tend to be a yeast killer) and it rarely works out for me. My eyes lit up when I saw that this recipe does NOT call for yeast! This recipe is definitely a keeper and I guarantee no one will go hungry once they place these masterpieces on their tongue…..

Sour Cream Doughnuts

Sour Cream Doughnuts

What you’ll need:

Doughnuts:

2 1/4 cup cake flour

1 1/2 tsp baking powder

1 tsp salt

1/2 tsp ground nutmeg

1/2 cup sugar

2 Tbsp butter, room temp

2 large egg yolks

1/2 cup sour cream

Canola oil, frying

Directions:

In a bowl, sift together the cake flour, baking powder, salt, and nutmeg.

In a bowl of a stand mixer (paddle attachment), beat the butter and sugar together until sandy. Add the egg yolks and mix until light in color and thick. Add the dry ingredients to the mixing bowl in 3 additions alternating with the sour cream (end with the flour mixture). The dough will be sticky and somewhat hard. Cover with plastic wrap and let chill in the fridge for an hour.

After the dough has chilled, roll out the dough on a floured surface, roll out to about 1/4-1/2″ in thickness. Use a doughnut cutter to cut out as many as doughnuts as possible (I used a drinking glass and cut out the smaller hole with a paring knife). Dip the cutters often in flour so they don’t stick to the dough. You should get about 12 doughnuts and 12 holes.

Pour 2″ of Canola oil (my oil of choice) into a heavy bottomed pot with a deep-fry thermometer (I guessed). Heat to 325 F. Fry the doughnuts, a few at a time, be careful not to overcrowd….this will cause slower cooking times and will cause the dough to brown on the outside but not done on the inside. Fry each doughnut on each side for about 2 minutes (don’t let them burn). Drain on a paper towel to rid the excess grease.

Once they have cooled, we can dip them in the glaze (recipe following)…..

Glaze:

3 1/2 cups confectioner’s sugar

1 1/2 tsp light corn syrup

1/4 tsp salt

1/2-3/4 tsp vanilla extract

1/3 cup hot water

Directions:

In a large bowl, whisk all ingredients together and submerge the cooled doughnuts into the glaze. Let the doughnuts set on a wire cooling rack for 20 minutes.

Here comes my favorite part……

INDULGE!!!

Hope you enjoy these, I think these are fabulous the day of making them and the next day! You don’t have to take my word for it, try it for yourself!

Ham & Swiss Reubens w/ Savory Onion Dressing

It was definitely an easy dinner tonight. I found this recipe in a magazine while waiting at the car dealership yesterday. I knew Josh would like it but I wasn’t too sure about it myself. I read the recipe over and over and the more I read it, the more I actually liked it. I changed it up a little bit with the sauce and I bought an un-cut loaf of homemade bread and cut it into thick slices. It was fabulous! It fit well and I didn’t serve this with anything else. The sandwich alone filled me up! Enjoy and I hope you like it!

ham and swiss reuben

Here’s What You’ll Need:

2 Tbsp butter

3 cups shredded cabbage – add celery seed, salt, & black pepper to taste

2 Tbsp apple cider vinegar

1 cup sour cream

1/4 cup ketchup

3 Tbsp pickle relish

3-4 green onions (white and light green parts only), finely chopped

Black pepper

2 Tbsp melted butter

8 slices bread (deli rye works great)

Brown deli mustard (I used Dijon)

3/4 lb. swiss cheese, sliced

1 lb. deli ham

Directions:

In a large skillet, melt (1st listing) butter over medium. Add the cabbage; cook until wilted, about 5 minutes. Season with the celery seed, salt, & black pepper to taste. Add the apple cider vinegar and lower the temp to keep the cabbage mixture warm.

In a medium bowl, combine ketchup, sour cream, relish, and green onions (I chopped a small Vidalia onion), season with salt & pepper.

In a microwave or small pan, melt (2nd listing) butter, brush one side of the bread slices with the melted butter.

Build the sandwiches with the buttered side facing out. Spread 4 slices of bread with the mustard, top with a slice of Swiss cheese, the ham, another slice of cheese, and the cabbage mixture. Slather the other 4 slices of bread with the onion dressing, set on top of sandwiches with the buttered side facing out.

Griddle the sandwiches pressing down with a spatula until the bread is golden, the cheese melts and the sandwich is hot all the way through; about 5 minutes per side.

Buffalo Chicken Sandwiches

Chicken, garlic, buffalo wing sauce, and ranch mix....

Chicken, garlic, buffalo wing sauce, and ranch mix….

2 lbs. boneless skinless chicken breasts

12 oz bottle of Buffalo Wing Sauce

1 oz dry ranch mix

2 tbsp. butter

2 cloves garlic, minced

Directions:

Place the chicken breasts in the slow cooker…

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Sprinkle packet of ranch mix over chicken…

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Mince garlic and sprinkle over chicken….

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Pour sauce over chicken and other ingredients….

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Add butter and place the lid on the slow cooker. Cook on LOW 4-6 hours…

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Shred breasts and return the meat to the slow cooker, stir to combine, and cook for another hour to let the meat soak up the sauce…

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We devoured our sandwiches on Onion buns and enjoyed these with a great beer!

Buffalo Chicken Sandwich

Buffalo Chicken Sandwich

No Bake Pumpkin Cookies

OK, OK, OK…I know that I have not been on here or made something that was just totally irresistible to you through pictures (we need smell-a-vision) and through posts. I have revamped a couple of recipes and added pictures to those, but I am here today to let you know that I have made a new delicious discovery on Pinterest! These are of the “no-bake” variety and I must say, I was doubtful at first, but OH MY GOODNESS, these were delish! I will let you make them and decide for yourself! Ignore the crock pot in the background…it needed to feel included ūüėČ

Makes: 36 cookies

Here’s what you’ll need:

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1 1/2 cups white sugar

1/2 cup brown sugar

3/4 cup butter

2/3 cup milk

1 (3.4 oz) instant vanilla pudding mix

1 Tbsp pumpkin pie spice

1 tsp vanilla extract

3 1/2 cups oats

Directions:

In a saucepan, combine sugars, milk, and butter.

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Bring to a boil for 2 minutes.

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Remove from heat and add in the pudding mix, stirring to combine completely.

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Add in the pumpkin pie spice…

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Vanilla…..

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Oats…..

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Stir until completely combined, then let the mixture rest for 5 minutes…

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Drop by rounded tablespoonful onto waxed paper, and allow to cool completely (about 4 hours).

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Store in an airtight container.

*Freezer Directions:

Follow directions above. When completely cool, transfer to a gallon-sized freezer storage bag.

Lazy Day Cake Cookies

I love easy dessert ideas…especially when it consists of throwing it all together and baking it. Makes for easy clean up as well. I LOVE CHOCOLATE! Anything chocolate will entice me to buy it, try it, or use it however I want. I decided to purchase some¬†peanut butter¬†chips and I had some¬†chocolate cake mix here at home…and voila! I found this recipe on Pinterest. I’m not necessarily a Pinterest¬†stalker or anything, I just like to try out some ideas and if they work, I’ll put it on here. Chocolate always works for me…you can also change these up with¬†lemon chips, peanut butter chips (shown), oreo pieces, white cake mix, yellow cake mix, etc….have fun with it. ūüôā

Makes: 13×9 dish

Here’s what you’ll need:

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1 box of chocolate cake mix

2 eggs (you can also beat the eggs before adding them to the cake mix)

1 stick of butter, melted and cooled

1 1/2 cups flavored chips (I used peanut butter flavor)

Directions:

Pre heat oven to 350 degrees. Melt butter in small saucepan (or microwave) once melted…set aside to cool down…..

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In a medium size bowl, add cake mix.

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Eggs….

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Peanut butter chips….

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Add the cooled melted butter…..yummies and Wildtree Crackers 007

Mix all ingredients together….

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Spread the batter into the pan (it will be a little stiff – so make sure to take your time and spread evenly)…..

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The batter will spread out even more as it bakes….place into the oven…..

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Bake on 350 for 20-22 minutes or until baked to desired density…..

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Buttercream Frosting

I love buttercream frosting and since I am in to making cupcakes and other goodies in addition to what I post on here, I thought it would be a good idea to go ahead and post my creations! This frosting is just the beginning! Hope you enjoy!

Makes: 3 cups

Here’s what you’ll need:

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1/2 cup butter softened

1/2 cup solid vegetable shortening

1 tsp vanilla extract

4-5 cups powdered sugar (depends on consistency desired)

2-3 Tbsp half & half (depends on consistency desired)

Directions:

In a large mixing bowl,¬†combine¬†butter and shortening with an electric mixer, beat until fluffy……

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Add vanilla extract…..

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Gradually add powdered sugar one cup at a time, beating well on medium speed (make sure to pour SLOWLY, the sugar will go everywhere!)…..

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Make sure to scrape sides of the bowl often….

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When all the sugar has been mixed in, the frosting will appear very dry. Add¬†half & half¬†and beat at medium-high speed…..

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Until light and fluffy….(add more half & half and/or sugar to balance out flavor)……

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Keep icing covered with a damp cloth until ready to decorate.¬†For best results, keep icing in the refrigerator when you’re not using it.

**For thin (spreading consistency) icing, add 2 Tbsp light corn syrup, water, or milk.

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Chorizo Mac & Cheese

Once in a while we like to have some “kick” in our dinner meals and I like chorizo. I like beef chorizo better but I used pork in this dish (either beef or pork can be spicy but also depends on the brand that is purchased). I got the recipe from Taste of Home and I changed it up a little bit…here is a list of my changes:

  1. Rotini noodles (whole grain)
  2. Extra 6 oz of chorizo
  3. 4 Tbsp whole wheat flour
  4. 2 tsp cornstarch
  5. 3 cups of shredded mexican blend cheese
  6. 3 Tbsp breadcrumbs
  7. Half & Half

We hope you enjoy! You can also add bell peppers, salsa, avocados, etc…

Makes: 4 servings

Here’s what you’ll need:

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2 cups whole wheat rotini noodles

1 cup Half & Half

2 tsp cornstarch

3 cups shredded mexican blend cheese

12 oz. Mexican chorizo

1/2 cup minced onion

4 Tbsp whole wheat flour

2 tsp lime juice

3 Tbsp breadcrumbs

1 Tbsp butter

Directions:

Mix the cornstarch with the shredded cheese in a bowl and set aside (the cornstarch will help prevent the cheese sauce from being too stringy)….

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Put the¬†half¬†& half¬†in a small saucepan and heat until steamy. Keep warm while you prepare the recipe…DO NOT BOIL….

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Cook noodles according to package directions (I cooked mine to al dente-cooked but still firm to the bite). While the noodles are cooking, prepare the chorizo cheese sauce. Remove chorizo from its casing and add the onions, put into a medium-thick bottomed saucepan on medium-high heat. When the chorizo begins to sizzle, reduce the heat to medium….

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Cook the chorizo, stirring often…about 10 minutes…..

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When the noodles are cooked, drain and set aside. Pre heat the oven to 375 degrees and spray an 8″ x 8″ baking dish with non-stick cooking spray and make sure to check on your¬†half¬†& half¬†in the saucepan….NO BOILING ALLOWED ūüôā

Add the flour to the pot with the chorizo and mix well…..
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Everything WILL clump up so reduce the heat to medium-low and cook, stirring constantly and scraping the bottom of the pan for about 2 minutes. Add the hot half¬†& half 1 tablespoon at a time, stirring constantly…..

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When all the¬†half¬†& half¬†has been added, heat the mixture to a gentle simmer and cook fo 2 minutes, meanwhile add the lime juice. Mix the shredded cheese into the chorizo/half & half¬†sauce and stir until melted…..

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Next, add cooked noodles to the mixture and stir until well combined….

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Pour the mixture into a baking dish…..

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Make sure the top is level and dust the top with breadcrumbs and then “dot” the butter sporadically over the breadcrumbs….

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Bake until the breadcrumbs are golden (I also spread a little bit of shredded cheese over the top of the breadcrumbs).

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Original Recipe:

2 cups elbow macaroni

1 cup milk

1 tsp cornstarch

4 oz (1 cup) of shredded cheddar cheese

4 oz (1 cup) of shredded pepper jack cheese

6 oz Mexican chorizo

1/2 cup minced red onion

2 Tbsp flour

2 tsp lime juice

2 Tbsp breadcrumbs

1 Tbsp butter (cut up)

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