Delicious Chunky Wheat Bread {RECIPE}

I thought I would quickly share the recipe I used for my homemade bread from yesterday's post.  I seriously LOVE this bread.  It is the perfect mix of crunchy goodness and soft chewy bread.  Oh, and spread honey on top...OH MY GOODNESS GOOD!

It is great with all wheat flour, or a combination of wheat flour and regular white flour.  However, I do use white wheat flour--I just think it is a lot less dense than regular wheat flour.

12 Grain Bread

Mix:

5 c. very warm water

1/2 c. honey

Add the following ingredients, mixing one in at a time:

6 c. flour

3 T. yeast

3/4 c. gluten

2 c. 9 grain cracked cereal (or just cracked wheat)

2 T. salt

1/2 c. millet

1/2 c. Sunflower seeds

1/2 c. pumpkin seeds (or just use 1 c. sunflower seeds)

1/2 c. sesame seeds

2 T. lecithin (This can be replaced with oil)

At this point, add more flour a little at a time  (aprox. 6 more cups).  Once it gets too shaggy and sticky to use a spoon, start kneading. (if mixing by hand).  Knead about 200 times or about 10 minutes.  If using a bread mixer, knead about 4-5 minutes after the flour is mixed in and the dough tends to be one mass.  Cover and let rise for 1 hour.  Divide into loaf pans--makes 3-4 loafs.  Let rise again for 30 minutes.  Bake at 350 degrees for about 30 minutes.

***If some of those ingredients are new to you, they can be found in health food stores!

I hope you try it!  It is delicious!

DIY Cookie Stamp

Happy Valentines Day everyone!  I thought it would be fun to deliver some cookies to some friends, but let our kids do the cookie version of doorbell-ditching:  Leave the cookies on the porch, ring the doorbell, and run & not get caught.

I have this recipe for delicious ALMOND BUTTER COOKIES.  If you like almond flavoring, these are your kind of cookie.  The only problem--they are supposed to be rolled into a ball and then stamped, but I don't have a cookie stamp.  So I decided to make my own--and you can do it too!
All you need is a small piece of cardboard, a little tape, and some wax paper or plastic wrap.  Simply cut your shape out of the cardboard.  I did a heart.  Cut a piece of wax paper the same size.  Tape the wax paper to the shape, and then tape it to the bottom of a cup.  Here is your stamp.

Mix your dough.  Roll balls in sugar.  I added pink sprinkles to add to the Valentine feeling.

Stamp with your newly made stamp.

Bake and Enjoy!

Almond Butter Cookies
1 c. margarine
1/2 c. sugar
1/4 t. salt
2 c. flour
1 tsp. Almond extract

Cream butter, sugar, & extract.  Add salt & flour.  Chill in fridge for at least 1 hour.  Roll into 1" balls.  Roll in sugar.  Stamp.  Bake at 350 degrees for 12-15 minutes.  Makes 3 dozen cookies.

Chicken, Spinach & Artichoke Panini

Remember my post from yesterday?

Well, here is the DELICIOUS recipe I used:

For your bread, use crusty artisan bread from the bakery.  Or, try THIS recipe out and make it yourself!

For the spinach & artichoke spread: (also makes an awesome dip for breads, crackers, and veggies)
     1/2  (10 oz) package frozen spinach, partially thawed and chopped
     1/2 (14 oz.) can artichoke hearts, drained and chopped
     1 package softened cream cheese
     1 (16 oz) container sour cream
     1/2 c. Parmesan cheese, grated
     Garlic salt or powder to taste
**Note, this makes quite a bit.  I usually half the recipe and still have plenty for at least 4 sandwiches.  I also don't measure exactly--just spoon in approximate amounts.

Mix all ingredients together.  Spread some on each side of your sandwich.  Add sliced grilled chicken.  Then grill your panini to perfection.  Delicious!

The Poor Man's Panini Press

Okay, so I LOVE panini sandwiches!  I think they are quite possibly my all-time favorite food.  Only problem is I don't have a panini grill.  Luckily, my sister gave me this great tip of how ANYONE can make their own panini using simple things everyone has lying around their kitchen:
1--A Griddle (either electric, or one used on your stovetop)
2--A heavy frying pan
3--Heavy cans from your pantry (I usually use pumpkin puree).

That's it.  You want to see how it is done?

 Make your sandwich.  Smash two sides together.  No butter needed on outside of bread.

 Place heavy pan with heavy canned goods on top of your sandwiches.  You can do several sandwiches at once--which is great for a family!

 Cook several minutes on each side--just check occasionally to know when to flip the sandwich.  Cook until brown and a little crusty.

  Enjoy!

Stay tuned for this great recipe.  Yum!

You say Tomato...

What do you do when this is sitting on your counter?

You get out your jars and start CANNING!!!

Tomatoes are one of my favorite things to can.  They are easy and taste SO good.  I love having them for soups, spaghetti sauce, and tomato juice.  For those of you who may be new to canning tomatoes, here is a simple tutorial.  I promise they are easy--even my husband has done a couple of batches for me.  

**Remember, always start out with clean jars and tomatoes.  

Here we go:

#1:  Fill a big pot just less than half full with water.  Bring to boil.  Put in tomatoes and let cook for a few minutes.  They can be taken out once a few of them have started cracking.  It doesn't need to be brought to a full boil.  Place tomatoes into a shallow pan (such as cookie sheet or cake pan) to cool.  They need to cool for about 15 minutes.  Be careful--they get really hot!

#2 & #3:  Using a canning funnel begin filling your jars.  Peel the tomatoes.  They will peel really easily.  I just cut out the center core and then peel the skin with my fingers.  Make sure you do this over the jar so any juice will fall into the jar.  Cut the tomato into quarters (or more if they are big, less if they are small) and drop into the jar.  Fill the jar up, only leaving about 1/2 inch at the top.

Add 1/2 tsp. of citric acid and 1 tsp. salt to each Quart jar.  Wipe the rims of the jars to assure they are clean.

#4:  Boil your lids.  Place on jars, screw on caps.  

#5:  Place jars into water-bath canner.  **As a note, you can start heating water in the canner while you are filling your jars.  Lower the jars into the water.  They need to be completely covered with water.  Put on canner lid.  Bring water to a good rolling boil.  This will take awhile.  Once the water is boiling, set the timer for 45 minutes.  This really takes longer than the prep time.  Once the time is up, take them out of the canner and wait to hear the beautiful sound of the lids sealing (sounds like a little pop).  Make sure you don't touch the lids and push in the seal.

And here is what you end up with:

I'm up to 35 quarts.  I think salsa may be next!  Gotta love fresh garden veggies!

Ooey, Gooey Traditions

Ever since I can remember, fireworks have meant Carmel Popcorn--the good and gooey kind.  So of course, when we started watching fireworks with my own kids and family, the tradition had to be carried forward!
We were a little worried we wouldn't be having fireworks where we live on the 4th because there is a big fire ban where we live.  When I told my 3-year old there might not be fireworks, her response was "Well, we will just have to eat carmel popcorn at home."  Luckily the city still put on their annual firework show, and we got to enjoy our little treat.

My mom has always said, "The secret to being a good cook is collecting good recipes."  Well this is one of those good recipes.  It is easy, but SO delicious!  It can be used as an ice cream topping too!

Carmel Topping/Popcorn:

1 can Sweetened Condensed Milk
2 c. Brown Sugar
1 cube Margarine
1 C. Corn Syrup
*For topping, barely bring to a boil.
**For popcorn, cook to 224 degrees on candy thermometer.  Pour over 2 batches (1 c. dry) air-popped popcorn. --Depending on how sticky and gooey you want it, you can use more popcorn.  I usually do!
***Also, I usually do not want to make a full batch of the popcorn because it makes a lot.  So I cook mine just until the butter is melted and everything is mixed together--and at a barely boil stage.  Then I pour some into a jar to store into the fridge.  Then I continue to cook the remaining carmel over medium heat until it reaches the 224 degrees.  The carmel stored in the fridge stays good for quite a long time and can be used for ice cream topping or heated up to the 224 degrees to make popcorn at a later time.
ENJOY!

The Cake

The ANGRY BIRD CAKE:  Now, I must admit, the inspiration came from here. And, that dad is nicer and more fun than me.  I was not about to let a bunch of 5 years shooting the cake pieces with a sling-shot.  Sorry.  I think all the kids at the party still liked the cake.

So here is my tutorial:

Homemade Marshmallows:  I used the recipe found here.  I had never made them before, and they were SO, SO, SO sticky.  But they worked perfectly for what I had in mind.  I wanted some of them to have the dirt-look, so I for those I added a little cocoa to the powdered sugar mixture that you roll in after cutting them.  Oh, and they tasted pretty good, too! **Also, I don't have a stand-mixer.  I was a little worried about my hand mixer engine going bad, but it worked okay.
Nutty Bars: Pretty self-explanatory.  I did use a few long skewers to place them down into the cake.
Tower Base & Triangles: I baked a cake (according to the cake mix), but baked them in 2 loaf pans.  After they were baked and cooled for 10 minutes, I took them out of the pans.  When they were completely cooled, I cut one in half.  Then I cut the other half into 2 triangles.  I wrapped the individual pieces in plastic wrap and stuck them in the freezer over night.  Then I took them out just as I was ready to decorate the cake.
I made a simple butter cream frosting and colored it green for the grass base.  Then I used a chocolate frosting to cover the cake.  Nothing fancy.  I would suggest making the cake balls first however before doing the cake.
Cake Balls: I used this tutorial.  I just used a cake mix.  They were pretty easy to make the balls.  The decorating took a little more time.  I made them the night before, and kept them in the fridge.

Rolling the cake balls: For the red birds and green pigs I used candy melts and for the black birds I used chocolate chips.  The candy melts worked the best.  I used a skewer to dip them, and then just placed them on wax paper to dry before adding the face.  When I added the little face pieces, I used a skewer, dipped it in the melted candy and used it as a "glue" to adhere all the pieces.
The eyes: I used white chocolate chips.  I did cut off the pointed edges.
The beaks: These were those little yellow mints that look like chocolate chips.  I cut them into triangular-ish shapes.
Eyebrows: I took a single Tootsie Roll and rolled it out thin.  Then I cut little strips and folded them into a "V."
Feathers on Top: Simply cut little pieces of licorice rope.  You do need to hold them in place for a second while the chocolate dries so they will stay standing upright.
Pig Snout & Ears: I just used the green mints.  I cut them in half for the ears.

Okay, it looks like a lot, but it really wasn't bad.  Actually I had a lot of fun making it.  I think I was more excited for the party then Cole was.
Yum, Yum!

Father's Day Fudge

When I was dating my husband, he told me he didn't really like chocolate.  Then I made fudge once, and I think he ate about the whole pan.  I guess what he meant was that he only likes GOOD chocolate.  Luckily for him, this fudge recipe is DELICIOUS!

So I usually make fudge at least twice a year--at Christmas, and for Father's Day.  Here is the recipe if you are interested in whipping some up for your husband or father this Father's Day (or if you just want it for yourself!)

Fudge:

4 1/2 c. sugar
1 (12 oz) can evaporated milk
20 large marshmallows (10 mini marshmallows = 1 large)

Place those ingredients in a large and heavy pan (I use my good roasting pan).   Cook to a boil, stirring constantly until it reaches 238 degrees F on candy thermometer.**  Cook on medium heat and be careful that it doesn't boil over, because that is messy.

Once at 238 degrees, take off heat.  Add:
2 c. (or 12 oz) Semi-Sweet Chocolate Chips
2 sticks margarine
vanilla (about a tsp or 2)

Mix with electric mixer until it starts to thicken up.  This takes anywhere from about 5-15 minutes.  You know it is thick enough because when you lift up your beaters, it doesn't drip down and it looks a lot thicker.  Once it is thickened, pour into a greased 9x13 pan.  It will set up more as it cools.  You can also keep it in your fridge to keep it nice and firm.

**When I lived in Washington at sea level, I cooked it to about 250 degrees in order for it to set up enough.

Enjoy!

Granola Anyone?

Who doesn't love a bowl of granola?  I know I do.  I love this recipe.  It is pretty easy, cheaper than buying it, and it makes your house smell HEAVENLY!  I hope you enjoy!

Dry Ingredients:
6 c. Rolled Wheat (found at Health food store)
2 c. Wheat Germ (also at Health food store)
2 t.  Salt
8 c. Rolled Oats (can be 5 min. or old fashioned)
2 c. Brown Sugar
--Can also add chopped nuts, sunflower seeds, coconuts, dried fruit
Wet Ingredients:
1 c. Light Vegetable Oil
1/2 c. Honey
2 t. Vanilla

Mix dry ingredients well.  Add wet ingredients a little at a time, mixing well.  Spread on a cookie sheet.  Bake for 2-1/2 hours @ 225 degrees.  Stir every 1/2 hour.

**FYI: When I make this, I 1-1/2 the recipe.  However, I use a lot less oil than it calls for (only about 1/2 c.) and make up the difference with honey and water--mostly water.  Just make sure you have a total of 3-3/4 c. liquid.  Also, because you are using extra honey in this situation, I keep the brown sugar at 2 cups.  Then I spread it onto 2 cookie sheets and bake for 3 hours rather than 2-1/2.  When I take them out to stir it, I rotate the pans on the oven shelves.

We have a rule at my house:  Only 1 bowl of granola a day.  Otherwise it is gone WAY too fast!

ENJOY!

Sundried Tomato Tortillas

Okay, so this is one of my favorite healthy recipes.  Actually, I like to always have some of these on hand because they are DELICIOUS, HEALTHY, and VERSATILE.  They do take a few minutes to make (about an hour for a batch), but they are well worth the time!

Here is how I eat them:

Turkey or ham Wraps

Burritos

Tostadas

To dip in Hummus

With Cottage Cheese sprinkled with Salad Supreme

With melted cheese

and, Just Plain

Are you interested?  Ready to make your own?  Well, here is the recipe.

Blend together:

1 1/2 c. water (can also use coconut milk, but I don't find there is a taste difference, so I stick to water)

1/3 c. (give or take) Sundried tomatoes 

1 1/2 tsp. dried basil

1 1/2 tsp. garlic powder

1 to 2 Tbsp. dried onions

1 tsp. salt

**As a note, you can also use different seasonings of choice.  I have substituted the tomatoes for dried veggie seasonings, so play around a little and find how you like it.  But my favorite is the listed recipe.

Then add:

4 c. wheat flour (I like to use red wheat for this recipe)  I am sure you could also use white flour if wheat is not your thing--but try the wheat.  They really are good!

Sometimes I find that I need to add a little more water to get flour mixed in.  Knead a few times to get the  flour incorporated--but they don't really need to be kneaded much (not like bread).

At this point, I preheat my oven to 350.

Now, using more flour because the dough is pretty sticky, squeeze the dough to form little balls (about 1 1/2").  Remember, use extra flour! I typically get 35-40 little dough balls.

Now, start rolling them out.  Once again, use more flour.  I like to roll each ball in a little flour, and then roll them out on a floured surface.  Roll them flat.  As I am rolling them out, I usually flip them over and roll both sides.  I am not sure why, but I find it easier to do it that way.  

Place them on an ungreased cookie sheet.  I fit 5 on each cookie sheet.  Then I bake 2 cookie sheets at a time. It's okay if they overlap a little bit or fold up on the sides.

Bake the two cookie sheets on different racks for 2 min. 45 sec.  Take them out.  Flip the tortillas.  Switch racks, and then bake for another 2 min. 45 sec.  While they are baking, work on rolling out more tortillas!

Once they are done, take them off the pans.  Stack them on a clean towel.  Don't wait until they are cooled.  Stack them while they are hot.  This makes them so they will roll and bend without cracking.  When you are completely finished, cover the stacks with the towel.  Once they are completely cooled, store them in a plastic bag in your fridge (just to make them last longer).  

Delicious.  And, they really aren't that complicated.  So try them.  You'll be glad you did!

**Oh, and just as a note, sundried tomatoes are cheapest at Costco.  You can get a big jar for around $8.  I usually can't use up a jar before they go bag, so I divide the jar into freezer bags and freeze them (just leaving one bag in my fridge).