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.

Chocolate Wacky Cake

Chocolate Wacky Cake

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsweetened cocoa powder
• 1 cup sugar
• 1 tablespoon cider vinegar
• 1 teaspoon vanilla extract
• 5 tablespoons vegetable oil
• 1 cup water

Chocolate Icing (optional)

• 1/4 cup milk
• 1/3 cup butter
• 3 tablespoons cocoa powder
• 1 teaspoon vanilla extract
• 2 1/2 to 3 cups powdered sugar
• sprinkles, optional

Instructions

1.              Preheat oven to 350 degrees.

2.              Into an ungreased 8x8-inch baking pan, sift together flour, baking soda, salt, unsweetened cocoa powder and sugar. Spread mixture evenly in pan and make 2 small holes and 1 large hole in the mixture.

3.              Pour the apple cider vinegar and vanilla extract into small holes and vegetable oil into large hole.

4.              Pour the 1 cup of water over everything. Using a fork, mix everything together until blended.

5.              Bake in oven for 30 minutes or until a toothpick inserted in the middle comes out clean.

6.              To make icing, heat milk, butter, and cocoa powder in a small saucepan until it comes to a simmer. Remove from heat and stir in vanilla extract.

7.              Stir powdered sugar in 1 cup at a time until smooth. Pour over cake.

Cinnamon Rolls at Gaston’s Tavern

Cinnamon Rolls at Gaston’s Tavern

Cinnamon Roll Dough

·       1 1/2 Cups Milk

·       1/2 Cup Butter

·       6 1/2 Cups All Purpose Flour Divided

·       2 Packets Rapid Rise Yeast .25 oz Packets

·       1/2 Cup Sugar

·       1 Teaspoon Salt

·       1/2 Cup water

·       2 Large Eggs

·       1/4 Cup Melted Butter

 

Filling

·       2 Cups Brown Sugar

·       2 Tablespoons Cinnamon

·       1 Cup Butter Softened

 

Cream Cheese Frosting

·       1 8 oz Pack Cream Cheese

·       1/4 Cup Butter

·       2 Cups powdered sugar

·       1 Teaspoon Vanilla

·       3 Tablespoons heavy whipping cream

 

Butterscotch Topping

·       1/2 Cup Brown Sugar

·       4 Tablespoons Butter

·       1/2 Teaspoon Salt

·       1 Teaspoon Vanilla

·       1/2 Cup heavy whipping cream

 

Step by Step Instructions for Cinnamon Rolls

1.     Start out by melting the 1/2 cup of butter with the milk.

2.     Remove from heat once the butter has melted and allow to cool slightly.

3.     Next, grab your mixer and add 2 1/2 cups of flour, yeast, sugar, and salt. Mix.

4.     Then add your water and eggs, as well as the warm butter/milk mixture from earlier. Mix well.

5.     Now we want the dough to come together. Add the remaining flour 1/2 cup at a time. When the dough starts to form a ball, it’s ready!

6.     Trade out your mixing blade for a dough hook (or kneed by hand if you’re a superhero). Mix with the hook for 5 minutes.

7.     Grab the dough out of your bowl, sprinkle some flour in the bowl, and plop the dough back in the same bowl to rise (another bowl to rise in? more dishes? ain’t nobody got time for that). Let rise 10 minutes.

8.     Meanwhile, get your filling ready. Put the brown sugar, cinnamon, and softened butter into a bowl. Mix well. I ended up using my hands just to get that spreadable consistency I was looking for.

9. Roll out the dough into a long rectangle. You want it to be much longer than it is wide to achieve the giant size.
10. Spread the filling evenly across the whole surface.

11.  Starting at a short end, roll the dough like a jellyroll.

12.  Make a cut in the very center of the long roll, and then two cuts about 6 inches from the center on either side.

13.  Place both the rolls, swirl down, in a greased 9×13 pan.

14.  Don’t waste the remaining dough! I cut the rest of the dough into normal size rolls and put them in another pan to cook afterwards.

15.  Melt 1/4 cup butter and drizzle over your dough. Allow your rolls to rise for 30 minutes.

16.  Preheat your oven to 375 Degrees F. Bake (the large rolls) for 20 minutes. Then cover loosely with foil and bake another 10 minutes. This will help the inside finish baking without burning the top.

17.  While the rolls are baking, get your toppings ready.

18.  In a saucepan, add your cream cheese and 1/4 cup butter. Melt.

19.  Next add the powdered sugar and stir. Once incorporated, add the vanilla and salt. Put aside

20.  In a saucepan, add the brown sugar, butter, and cream. Bring to a boil and maintain for 5 minutes stirring frequently. Remove from heat.

21.  Add the salt and vanilla. Put aside.

Drizzle copious amounts of cream cheese frosting in one direction, then drizzle with butterscotch in the other direction.

Tres Leches Cake (I can make it)

Tres Leches Cake 

Ingredients: 

Vanilla cake mix (usually requires 2-3 eggs, vegetable oil, and water

Milk Mixture: 1 can sweet condensed milk (14 oz) , 1 can evaporated milk (12 oz), and 1.5 cups of whole milk 

Mix all three together well.

Whipping cream: 2 cups heavy whipping cream whipped and adding about 1/2- 3/4 cup powedered sugar to taste.

1. Take a vanilla cake mic and bake according to the package directions with the exception of separating the eggs (you will whip the egg whites), and add the egg whites to the batter after everything is blended. (You do use the yellows in the batter)
2. Bake the cake and when it is done, remove it from the oven ans poke holes (with an ice pick or a fork) all over about 1/2 inch apart.
3. Pour the 3 milk mixture over the top of it while the cake is still slightly warm.
4. Refigerate cake over night.
5. Top with whipped topping and serve

Honey Lime Chicken Enchiladas

Honey Lime Chicken Enchiladas Recipe:

 

Marinade:

6 tbs Honey

5 tbs lime juice

1 tbs chili powder

½ tsp garlic powder

 

Enchiladas:

1lb. chicken, cooked and shredded (usually 4 chicken breasts shredded)

8-10 flour tortillas

1 lb monterrey jack cheese, shredded

16 oz green enchilada sauce

1 cup heavy cream

 

Directions:

Whisk the first four ingredients and toss with shredded chicken in a zip-loc bag. Let it marinate in the fridge for at least a ½ hour, but preferably a half day or so. Pour about ½ cup enchilada sauce on the bottom of a 9x13 baking pan. Fill the tortillas with chicken, saving marinade, and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Put rolled tortillas in 9x13 pan as you go. Mix the remaining enchilada sauce with the cream and leftover marinade (if there is any) Pour sauce on top of the enchiladas. Sprinkle with remaining cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.

Salsa Verde Chicken

Salsa Verde Chicken

Ingredients

• 2 – 2 1/2 lbs boneless chicken breasts
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 teaspoon kosher salt
• 16 ounces salsa verde
• 12 oz cream cheese

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Instructions

1. Place all the ingredients in your Instant Pot or pressure cooker.
2. Set cooker to high pressure for 25 minutes.
3. When the timer goes off, quick release the pressure and shred the chicken with 2 forks.

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Notes
Slow Cooker option:
Prepare as instructed and cook on low heat for 6-7 hours or on high heat for 4 hours.
Before serving, add cream cheese. 

Chicken Taquitos

 Chicken Taquitos

Ingredients

• 1/3 cup (3 oz) cream cheese (low fat is fine, avoid fat free)
• 1/4 cup green salsa
• 1 tablespoon fresh lime juice
• 1/2 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon granulated garlic, or garlic powder
• 3 Tablespoon chopped cilantro
• 2 Tablespoon sliced green onions
• 2 C shredded cooked chicken (for extra yumminess, use grilled taco chicken!)
• 1 C grated pepperjack or plain jack cheese
• small flour or corn tortillas
• kosher salt
• cooking spray or olive oil

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Instructions
For the filling

1. Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir.
2. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic.
3. Stir to combine and then add cilantro and green onions.
4. Add chicken and cheese and combine well.
5. (You can prepare up to this step ahead of time. Just keep the mixture in the fridge.)

For the taquitos

1. Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.
2. If using corn tortillas, work with a few tortillas at a time and heat in the microwave, wrapped in damp paper towels until they are soft enough to roll without cracking. Usually 20-30 seconds will do it. If using flour tortillas straight from the fridge, it helps to warm them in the microwave so they’re easier to roll.
3. Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1 inch from the edges. Roll up tortillas and place seam down on a baking sheet, not touching one another. Spray lightly with cooking spray, or lightly brush with olive oil and sprinkle lightly with kosher salt. Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Remove from oven and let cool slightly before serving. Dip in sour cream, or our favorite: Creamy Lime-Cilantro Ranch.

For the freezer instructions

1. Prepare the taquitos through rolling them out and placing them on the baking sheet. Place the baking sheet in the freezer and freeze until solid, then transfer to a large freezer bag. When ready to cook, preheat oven to 425 and place the taquitos on a lined baking sheet. Bake for 20-25 minutes or until golden brown and crispy.