Chewy Soft Pretzels

 Roll about 20" wide.

 Swing right side to the middle.

 Swing left side and cross over the right side.

 Cornstarch bath in HOT water and cornstarch.

Bake & top with melted butter and whatever toppings you like.

4 t yeast

1 t sugar

1 1/4 c warm water

4 c flour

1/2 c sugar

1 1/2 t salt

1 T olive oil

1/2 c baking soda

4 c hot water

1/4 c kosher salt, for topping

 

 

Dissolve yeast and 1 t sugar in warm water. Let stand until it foams and bubbles, about 10 minutes. In your bread machine bowl, put in 1/2 c sugar, salt, olive oil.  Measure 4 c flour on top of the moist mixture and start the dough cycle.  When the timer goes off, divide the dough into 12 equal parts.  Roll each out like a snake about 20 or so inches wide.  Form into a pretzel.  Dip into baking soda warm water (I mix soda and water and JUST bring to a barely simmer and turn the burner off) for about 30 seconds and place on a parchment paper lined cookie sheet.  Bake in a preheated oven of 400 degrees for 8 minutes, until browned.

Cupcakes - FOR SALE

Hey, just wanted to let you guys know, I am going to start making cupcakes on a "made to order" basis for those of you that are interested.  I will post different flavors and kinds you can order as I bake them and have pictures. Right now I have 3 different kinds, but if you have a birthday coming up, consider ordering homemade cupcakes!  I promise you they are 1000 times better than store bought!  Prices are as follows:

FIRST dozen cupcakes - $15
EACH ADDITIONAL dozen cupcakes - $12
18 cupcakes - $21 (about equivalent to one sheetcake at Fry's/Bashas/Walmart)

1/2 dozen cupcakes - $9

If you have a "theme" you are doing I'm happy to discuss other ideas than what is shown.

RAINBOW CUPCAKES

CANDY CORN CUPCAKES

These will have a different yellow on bottom next time.

 SALTED CARAMEL CUPCAKES

Frozen Fruit Cups

One of my favorite parts of summer is when my mom used to make these fruit cups and store in our deep freeze!  They are the YUMMIEST and incredibly refreshing little afternoon treat! 

2 c water
1 c sugar
2 c pinapple juice
1 - 16 oz frozen lemonade concentrate, thawed
1 - 16 oz frozen orange juice concentrate, thawed
20 ounces frozen strawberries
6-8 fresh bananas
32 - 4 oz disposable cups
32 - 4 oz disposable lids

Boil water and sugar together until sugar is dissolved.  Pour into a large bowl.  Add orange and lemonade concentrates.  Also add pineapple juice.  Crush the frozen strawberries or blend just until mashed.  Add into liquid mix.  Place containers on counter and cut 3 or so slices of bananas into EACH cup.  Top with liquid mixture.  Press on lids tightly.  Freeze COMPLETELY in a deep freeze or regular fridge freezer.  Let set on counter about 15 minutes before eating. 

Applesauce

Won't ever buy another jar of store bought applesauce. I don't think you will either once you see how easy it is to make applesauce.

This is how I start my applesauce!  Big case of apples! :)

This picture got turned, sorry.  These are the apples peeled, sliced and cored. I have a handy dandy apple peeler corer from Pampered Chef if you're wondering! :)

Here are the apples cooked down!  They cook down A LOT!

Put them in your blender (see all the juice?).

Pureed.

Add sugar and cinnamon.  (I've also substituted Stevia for sugar.)

Stir.  See how different the color!?

Store in quart size bags!  Can freeze!!

14 or so good size apples (should fill a large pan)
1/4 c sugar
2 t cinnamon

Peel, slice and core apples. Put in a regular large pan on the stove and let cook down (adding NO WATER, as they apples provide their own juices when cooking down) to a soft state. They will break apart when they are ready. Usually about 30 minutes on a low-medium heat. Once they have been cooked down, throw them in a blender until they are all completely pureed. Mix in the sugar and cinnamon. Eat fresh or it will freeze VERY WELL! I usually buy a huge case of apples when they are in season and do about 10 quarts of applesauce and freeze it. However, it doesn't last very long over here.

Note, you can use any type of apple you have/want, but our absolute favorite variety are Honeycrisp. You can make applesauce with as few of apples as you have also, just need to cut the ingredients. This is just a basic vague synopsis of how I do applesauce, but it really is a forgiving recipe.

Deviled Eggs

1 dozen eggs, hard boiled
1 c Miracle Whip/mayo (more or less depending on the consistency you like)
2 T yellow mustard
paparika

Start out with room temperature water in a large pan.  Put raw eggs, whole, gently in the water.  Careful not to crack the shells.  Turn burner on HIGH and bring to a rolling boil.  Continue boiling for 10 minutes, then just turn the burner off.  Don't remove from the burner and let sit at least another 10 minutes.  Then dump the hot water out and cool them in cool water if you need immediately.  Peel cooled eggs.  Cut in half and put the yokes into a separate bowl. Squish the yokes with a fork so they are all broken apart.  Add Miracle Whip and mustard until well blended.  Fill each egg white with a scoop of the yolk mixture.  Sprinkle with paprika, mainly for look.  KEEP REFRIGERATED!

Caramel Corn

5 quarts popped corn
1/2 c corn syrup
2 c brown sugar
2 sticks butter
pinch of cream of tartar
1 t butter flavoring
1 t baking soda

Pop the popcorn.  Best if not microwave, but microwave will work.  In a medium saucepan, bring corn syrup, brown sugar, butter and cream of tartar to a boil.  Boil for 5 minutes.  Remove then from heat and add the butter flavoring and baking soda.  MOVE QUICKLY as the caramel will harden quickly.  Pour over popped popcorn and stir so everything is well coated.  CAUTION: This caramel is extremely hot.  It will burn you instantly if in contact with your skin (I learn from experience.)  Divide the coated popcorn over two jelly roll pans that are lined with parchment paper, and spread evenly across the whole pan.  Bake at 225 for 1 hour stirring every 15 minutes.  Take out after it's baked and let cool for about 20-30 minutes.  Break apart and eat immediately and store the remainder in Ziploc bags. 

Mexican Dip

 This is the baked Mexican Dip!

 

 These are what the corn tortillas pre deep fried look like.

 This is after they've been fried.  Nothing better than FRESH! :)

 Ready to eat!

1 lb hamburger, browned and drained
1 large (or 2 small) cans refried beans
1 small can chopped green chilies
1 can chili beans
1 pkg taco seasoning
1/2 jar taco sauce
2 pkg corn tortillas

Mix all of the above ingredients, except corn tortillas, together in a bowl.  Spread into a 9x13 pan and top with 2 c shredded Cheddar cheese.  Bake at 350 for about 30 minutes until the cheese is nice and bubbly.  Serve with fresh made chips from corn tortillas.  We usually serve a nice lettuce salad along with this to make a complete meal.  You can also just use as an appetizer if taking to a party or having alike a Super Bowl party.

Chicken Nachos

Alright, I have to give credit where credit is due, so here's to some dear friends of ours that got me HOOKED. And I do mean HOOKED! :) Brian used to be a fireman and if I understand correctly, these "birthed" in their kitchen, and Brian truly makes, hands down, THE BEST of these Chicken Nachos that I've ever eaten! Wish he still lived closer! :)

2 bags corn tortillas
3 boneless, skinless chicken breasts
1 pkg taco seasoning
few drops of Tabasco
1/4 c water
2 lbs cheese (3-4 cups)

Cut the corn tortillas into 8 pieces, so you have 8 from each tortilla. I usually take about 4 tortillas and cut all at once to make this part faster! :) Then, deep fry these if have a deep fryer, or just in some oil in a saucepan on your stove until they are lightly golden. We have a deep fryer and I usually know they are done when they stop "sizzling." Let them drip on a paper towl and salt them. Once all the chips are fried, line a baking sheet with parchment paper and put the chips in a flat layer on the bottom. Meanwhile, be grilling your chicken, either on your outside grill or on your foreman inside. Once it's grilled, food chop it real small and then throw it in a frying pan on the stove. Add the taco seasoning package contents, the water and the few drops of Tabasco and just simmer for a few minutes so the seasoning has time to soak into the chicken. Once that's done, sprinkle that all over the layer of chips. Then, top with the cheese listed above evenly. Bake at 350 for about 20 minutes, just enough time to melt the cheese because nothing is "cooking." WATCH OUT! You won't be able to stop! :)

NOTE: If you want, you can top these nachos with really anything you like, green onions, salsa, sour cream, pico de gallo, etc. Whatever makes you happy! :) We like ours plain most of the time because it's SOO MUCH FLAVOR alone! :)

Traditional Swiss Fondue

3 1/2 c shredded Swiss Cheese & Gruyere Cheese
2 T flour
1 c white wine
2 T lemon juice
2 t finely chopped garlic
1 ounce cherry-flavored liqueur (Kirschwasser)
Dash of Nutmeg
Cauliflower, Olive Oil Rosemary Bread

Toss cheese with flour in a bowl. In a double broiler, over medium heat (once water is boiling), pour wine into the bowl. Stir in the lemon juice and garlic and cook for 30 seconds. Add half the cheese and cook until the cheese is melted. Add remaining cheese in small amounts at a time, stirring constantly in a circular motion after each addition until cheese is melted. Pour the liqueur slowly around the edge of the bowl. Pull mixture from the edge and cook for about 1 minute or until alcohol cooks off. Pour into warm fondue pot and keep warm over LOW heat. Garnish with nutmeg.

NOTE: This cheese fondue was done in a double boiler type situation. If you'll notice, there is a silver "pot" and a white "crock." This is so the cheese doesn't burn or scorch on the bottom. You don't HAVE to have a pot like mine, but definitely if doing over a stove, do it in a double boiler so as not to scorch your entire batch.