Cream Cheese Pound Cake

Cream Cheese Pound Cake

1 1/2 sticks of butter

8 oz cream cheese (softened)

3 cups sugar

6 eggs

1 tsp vanilla extract

3 cups flour (sifted)

1/4 tsp salt

Mix butter and cream cheese until light and fluffy. Add sugar and cream thoroughly. Add eggs and salt. Sift flour in. Grease bundt pan (and flour it) and pour in mixture.

Bake at 325 degrees for 50-60 minutes.

Homemade Soft Pretzel bites

Homemade Soft Pretzel bites

Ingredients

Soft Pretzels:

·       1 1/2 cups warm water

·       2 tablespoons light brown sugar

·       1 package active dry yeast 2 1/4 teaspoons

·       3 ounces unsalted butter melted

·       2 1/2 teaspoons kosher salt

·       4 1/2 to 5 cups all-purpose flour

·       Vegetable oil

·       3 quarts water

·       1/3 cup baking soda for boiling the pretzels

·       1 whole egg beaten with 1 tablespoon cold water

·       Coarse sea salt

For the cheese sauce:

·       ½ Tablespoon unsalted butter

·       ½ Tablespoon all-purpose flour

·       ½ cup milk

·       8 ounces Cheddar cheese grated

Instructions

1.     For the Pretzels: Combine the 1 1/2 cups water, sugar, yeast, and butter in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes.

2.     Add the salt and flour and mix on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the side of the bowl, about 3 to 4 minutes. If the dough appears too wet, add additional flour, 1 tablespoon at a time. Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands.

3.     Oil a bowl with vegetable oil, add the dough and turn to coat with the oil. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size, about 1 hour.

4.     Preheat the oven to 425 degrees F.

5.     Bring the 3 quarts of water to a boil in a small roasting pan over high heat and carefully add the baking soda. It will boil over, so add slowly and be careful!

6.     Remove the dough from the bowl and place on a flat surface. Divide the dough into 8 equal pieces, about 4 1/4 to 4 1/2 ounces each. Roll each piece into a long rope measuring 22 inches and shape. Cut the dough into one inch pieces to make the pretzel bites. Boil the pretzel bites in the water solution in batches. We did about 15 bites at a time. Boil for about 30 seconds. Remove with a large slotted spoon. Place pretzel bites on a baking sheet that has been sprayed with cooking spray. Make sure they are not touching. Brush the tops with the egg wash and season liberally with the salt. Place into the oven and bake for 15 to 18 minutes until golden brown.

7.     Remove to a baking rack and let rest 5 minutes before eating. Serve with cheese sauce.

To make the cheese sauce:

1.     Melt the butter in a medium saucepan over medium heat. Add the flour and cook 1 minute. Whisk in the milk and cook until slightly thickened. Remove from heat and stir in the Cheddar cheese until smooth and all of the cheese is melted. Season with salt and pepper, to taste.

Recipe Notes

*If you want to make cinnamon and sugar pretzel bites-instead of adding salt, sprinkle the bites with cinnamon and sugar. For the frosting mix-soft cream cheese-about 3 T, powdered sugar, a teaspoon of vanilla extract, and a little bit of milk. Whisk together. Add more milk if it is too thick, if it is too thin, add more powdered sugar. I don't measure. I just guess until the consistency is right.*

Best Darn Brownies 50 year old lunchroom recipe

Best Darn Brownies 50 year old lunchroom recipe

Ingredients :

1 c butter
1/2 c cocoa
2 c flour,
2 c sugar
4 eggs
4 tsp vanilla
1 c chopped nuts

Pour into 9×13 pan, bake 20-25 mins on 350.Check at 20 mins

Icing

¼  c softened butter

 ¼ c can milk (regular milk is fine)

¼  c cocoa

3 c powdered sugar

dash salt

Mix all together & frost as desired.

Hibachi Fried Rice

Hibachi Fried Rice

• 2 cups previously cooked long-grain white rice
• 1/4 cup carrots, finely chopped
• 1/4 cup peas
• 1 egg
• 1/2 cup white onion, chopped
• 1 tablespoon canola oil, for frying

Peanut butter sauce

• 2 tablespoons less sodium soy sauce
• 3 tablespoons unsalted butter
• 1/2 teaspoon garlic powder

1. Prepare white rice using instructions on packaging, let cool and set aside.
2. Meanwhile, chop all vegetables into finely chopped pieces, set aside in prep bowls.
3. To make the “peanut butter sauce,” place butter in microwave for 10-15 seconds to soften, stir in soy sauce and garlic powder until mixed. Set aside.
4. In a large skillet or wok, bring oil to just under high heat.
5. Fry one egg until no longer runny and break into small pieces using the tip of a spatula.
6. Add vegetables to the wok and cook for 2-3 minutes. Add rice and stir in “peanut butter” sauce until well mixed and fully coated. Cook for an additional 5-7 minutes. Serve immediately.

Chicken:

• 2 large boneless, skinless chicken breasts, cut into bite sized cubes
• 3–4 cups broccoli, separated into florets, roughly 1/2 pound
• 1 tablespoon canola or vegetable oil
• 1 tablespoon sesame oil
• 1 tablespoon sesame seeds
• salt and pepper to taste
• 1/2 cup jasmine rice (optional)

Peanut Butter Sauce

• 2 tablespoons butter, softened
• 2 tablespoons, low sodium soy sauce
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground ginger

1. If serving over jasmine rice, prepare rice according to the label (or see below). Keep warm.
2. Meanwhile, heat oil in a large wok on medium-high heat. Once hot, add chicken, season with salt and pepper. Cook for 3-4 minutes, tossing occasionally.
3. Add broccoli and sesame oil. Toss with chicken and let cook for 3 more minutes. Add peanut butter sauce, mix well and cook until chicken is golden and broccoli is tender, about 5 more minutes, tossing occasionally to prevent burning.
4. Serve over plain jasmine rice with sesame seeds or make with my hibachi rice. If making with fried rice you can remove veggies and chicken and prepare rice or add the rice in once the chicken is at least fully cooked through.

For drier rice, use 1/4 cup less water. For moister rice, use 1/4 cup more water.
1 Cup rice, 2 cups water makes 3 cups – 4 Servings (3/4 cup cooked)
2 Cups rice, 4 cups water makes 6 cups – 8 Servings (3/4 cup cooked)
3 Cups rice, 6 cups water makes 9 cups – 12 Servings (3/4 cup cooked)

Spanish Rice

Spanish Rice

Ingredients 

2 cups long grain rice

1/8 cup oil

8 oz tomato sauce

6 stems cilantro (optional)

1 tsp salt

1 tsp minced garlic

4 cups water

1 cube chicken flavored bouillon

dash cumin

dash garlic pepper 

Instructions

Heat oil in large frying pan on medium heat.

Add rice and cook until golden brown.

Add 1 chicken flavored bouillon cube to 4 cups water and microwave for 3 minutes.

When rice is brown, add water, tomato sauce, salt, garlic, cumin and garlic pepper to pan.

Stir and cover pan. Let simmer for 30-40 minutes or until all is cooked and there is no liquid left. Fluff before serving and ENJOY.

Restaurant style salsa

Restaurant style salsa

2 cans of Original Rotel
1 28-oz can of whole tomatoes
1/2 cup chopped onion or 1/2 or 1/2 white onion
1 1/2 tbsp minced garlic
1 jalapeno pepper (cut the top top off)
1/4 tsp sugar
1/4 tsp salt
1/4 tsp cumin
juice of 1 lime
1/2 cup of chopped cilantro (to taste) or a a whole bunch

Pulse together in a blender to desired consistency.

Grilled Three-Cheese Sandwich From Woody's Lunch Box at Disney's Hollywood Studios

Grilled Three-Cheese Sandwich From Woody's Lunch Box at Disney's Hollywood Studios

Ingredients (serves 4)

Cream Cheese Spread

• 1/2 cup cream cheese

• 1/2 cup shredded Double Gloucester or cheddar

• 2 tablespoons heavy cream• 1/4 teaspoon coarse salt

Garlic Spread

• 1 cup mayonnaise

• 1 1/2 teaspoons minced garlic

• 1/2 teaspoon coarse salt

Grilled Three-Cheese Sandwich

• 8 slices of artisan bread

• 8 cheddar cheese slices

• 8 provolone slices

Directions

For Cream Cheese Spread

Combine cream cheese, Double Gloucester or cheddar, heavy cream, and salt in food processor. Blend until smooth. Set aside.

For Garlic Spread

Combine mayonnaise, garlic, and salt in small bowl and stir until blended. Set aside.

For Grilled Three-Cheese Sandwich

1. Lay out artisan bread slices on parchment paper or large cutting board.

2. Place 2 slices of cheddar on 4 of the bread slices. Place 2 slices of provolone on remaining bread slices.

3. Equally spoon cream cheese spread on slices with provolone. Gently smooth cream cheese spread over each slice.

4. Press cheddar side and provolone side together.

5. Heat a large skillet over medium heat for 5 minutes, until hot.

6. Brush both sides of the sandwiches with garlic spread.

7. Grill sandwiches for 2 minutes on each side, until cheese is melted and bread is golden brown

Homemade White Bread

Homemade White Bread

Ingredients

·       5 1/2 to 6 cups all-purpose flour

·       3 tablespoons granulated sugar

·       2 packets Fleischmann's® RapidRise® Yeast 4 1/2 teaspoons

·       2 teaspoons salt

·       1 1/2 cups water

·       1/2 cup milk

·       2 tablespoons butter

 

Instructions

1.              Combine 2 cups flour, sugar, dry yeast and salt in the bowl of a stand mixer and stir until blended. Combine water, milk and butter in a microwave-safe bowl. Microwave on HIGH in 15-second increments until very warm but not hot to the touch (120° to 130°F. Butter won’t melt completely). I highly recommend using an instant-read thermometer. Add to flour mixture.

2.              Beat 2 minutes at medium speed, scraping bowl occasionally. Add 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in just enough remaining flour so that the dough will form into a ball.

3.              Knead on lightly floured surface until smooth and elastic and springs back when lightly pressed with 2 fingers, about 6 to 8 minutes. Cover with a towel; let rest for 10 minutes.

4.              Cut dough into 2 equal pieces. Roll each piece of dough into a 12 x 7-inch rectangle using a rolling pin. 

5.              Beginning at short end of each rectangle, roll up tightly. Pinch seams and ends to seal. Place, seam sides down, in two 8-1/2 x 4-1/2 inch loaf pans that have been sprayed with nonstick cooking spray. Cover with towel; let rise in warm place until doubled in size, about 45 minutes.

6.              Bake in preheated 400ºF oven for 20 to 30 minutes or until golden brown. Remove from pans by running a knife around the edges and invert onto wire rack.