Flatbread

I love flat bread, so yummy to use as individual pizza, gyros, tacos or wraps or just what ever you would like. I had never made it before but ran across a flat bread pizza recipe I wanted to try. Do you think I could buy a decent flat bread at the grocery store? They all look too too thin or tasted like cardboard. I found a recipe here and pretty much followed it as written. Didn't take to long and it turned out delicious.

Home Made Flatbread
recipe courtesy of Mel's Kitchen Cafe

• 2 teaspoons instant yeast
• 1 teaspoon granulated sugar
• 2/3 cup warm water (about 100 degrees, warm but not hot to the touch)
• 1/2 cup warm milk (about 100 degrees, warm but not hot to the touch)
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon salt
• 3 cups bread flour, more or less 
• 
  
• In a large bowl (or bowl of an electric stand mixer fitted with the dough hook), mix the yeast, sugar water, milk, oil, salt and one cup of the flour until well combined.
• Gradually add the remaining flour until a soft dough is formed. It will pull away from the sides of the bowl to form a ball but still be slightly soft to the touch. Knead the dough for 4-5 minutes until it is soft and smooth.
• Place the dough in a lightly greased bowl and cover with greased plastic wrap; let rise until doubled, about an hour or so.
• Divide the dough into six or eight equal pieces. Cover with a cloth or plastic wrap and let the dough pieces rest for 10-15 minutes (this helps relax the gluten so they are easier to roll out).
• Working with one piece at a time, on a lightly greased or floured counter, roll the dough about 1/8-inch thick into a large circle, about 7-8 inches in diameter.
• Heat a griddle or skillet to medium heat (I preheat my electric griddle to 300 degrees). When the griddle/skillet is hot, cook the flatbread for 2-3 minutes on the first side until it bubbles and puffs. Flip it over with a pair of tongs and cook on the second side until it is golden and spotty. If the skillet isn't hot enough, the bread can turn out dry (and won't bend easily) from being overcooked so look for the right amount of heat that will cook the flatbread in 2-3 minutes max per side.
• Transfer the flatbread to a plate or work surface and cover with a clean kitchen towel. Repeat with the remaining dough (I can fit two pieces of flatbread on my electric griddle so I roll out two at a time), stacking each warm flatbread on top of the others and covering with the towel.
• The flatbread can be made, cooked, cooled and frozen with great results. It is best served the day it is made but can be reheated gently the day after, if needed.

Prosciutto Egg Cups

I love these little egg cups.... fancy but way easy!! I made them for Valentines day and formed my red pepper into a heart (see pic at bottom of recipe) or just place the pepper strips on randomly for any weekend brunch!  I found the original recipe here, pretty much followed as written except I used chopped parsley instead of chives... I never have chives on hand. I also halved the original recipe since it made 12 egg cups... double this if you need more than six! Enjoy!

Prosciutto Egg Cups

• 1 o 2 Tablespoons roasted red peppers (sliced from a jar)
• Non-stick cooking spray
• 6 slices thinly sliced prosciutto
• 6 eggs
• 1/4 to 1/3 cup shredded Asiago or Parmesan cheese
• 1/2 Tablespoon fresh Italian parsley, chopped
• Salt and pepper

1. Preheat the oven to 350 degrees and spray 6 cups in a muffin tin with non-stick cooking spray.
2. Line each muffin cup with 1 slice of prosciutto, cutting or folding in half if necessary to fit evenly into the pan.
3. Crack an egg into each cup, sprinkle with salt and pepper and bake on the bottom rack of the oven for 7 minutes
4. Remove from the oven and sprinkle 1/2 tablespoon of parmesan cheese on top of each egg. Lay a couple roasted red pepper strips along with a few sprinkles of parsley on top. Return to the oven for another 7 minutes. This makes a set but runny egg... if you like yours firmer bake a little longer.
5. Let cool for 5 minutes before removing from the pan.  Serve and enjoy!
   
   you can also form the pepper strips into a heart. :D

Apple Fritter Coffee Cake

My husband absolutely LOVES apple fritters..... I love baking surprises for him especially on Sunday mornings when I have the time. this recipe was originally supposed to be for apple bread.... but it was more cake looking to me and instead of using fresh apples I used a pint of my home canned apple pie filling.... It seems to me when I use fresh apples in recipes they never seem to get cooked all the way thru. I also thought this sounded more like a coffee cake than a bread. So delicious! Enjoy!

Apple Fritter Coffee Cake

Topping:

                1/3 cup light brown sugar

1 teaspoon ground cinnamon

Cake:

2/3 cup white sugar

1/2 cup butter, softened

2 eggs

1 1/2 teaspoons vanilla extract

1 1/2 cups all-purpose flour

1 3/4 teaspoons baking powder

1/2 cup milk or almond milk

      1 pint apple pie filling (I chopped in the can with two knives so the apple pieces were smaller)

Old-Fashioned Creme Glaze

 1/2 cup of powdered sugar

         1 teaspoon pure vanilla extract

         1 or two dashes of salt

 1-3 tablespoons of milk or cream- (depending on thickness of glaze wanted)

Instructions:

Preheat oven to 350 degrees. Use a 8-inch round cake pan and spray with non-stick spray or grease and flour it. Mix brown sugar and cinnamon together in a bowl. Set aside.

In another medium-sized bowl, beat white sugar and butter together using an electric mixer until smooth and creamy.

Beat in eggs, 1 at a time, until blended in; add in vanilla extract.

Combine & whisk flour and baking powder together in another bowl and add into creamed butter mixture and stir until blended.

Mix milk into batter until smooth.

Stir in your apple pie filling until mostly incorporated

Pour half the batter into the prepared cake pan;  then sprinkle half the brown sugar/cinnamon mixture over it.

Pour the remaining batter over cinnamon/sugar  layer and top with remaining the remaining brown sugar/cinnamon mixture.

Lightly pat brown sugar mixture into the batter. You can run a knife around through this now to make swirls if desired.

Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, approximately 25 to 30 minutes approximately. (ovens vary so cooking time varies-- may need a few minutes longer)

To make glaze, mix powdered sugar, vanilla, dash of salt and milk or cream together until well mixed.

Let cool for about 5-10 minutes and turn over onto serving plate. Drizzle with glaze. Serve while still warm! YUMMO

Happy valentines' day!

Happy Valentine's Day! I don't know about you but I get so excited figuring out what to cook for my hubby! I would rather do that than fight crowds to go to a restaurant and then think the whole time while I"m eating that I could have cooked this at home for cheaper. Is that just me or do you do that too?
My favorite thing is to try out new recipes that look delicious and put my spin on them... this year is no different!
I think I will start the dinner out with a wedge salad....

you don't really need a recipe for that... ice burg lettuce cut into wedges and served with your choice of dressing and toppings..... and I may try out this Scampi recipe for the next course...

And then try this recipe for my main course served with a crusty bagguette bread...

 Looks delicious doesn't it?? and you can't have a Valentines dinner without chocolate.....

I may try these Chocolate bombs... I have always wanted to make these....

don't they look like they would be amazing??? I might put strawberries in the center of mine instead of raspberries....

So no matter how you celebrate Valentines day..... Celebrate it deliciously!!!!

Slow Cooker Mississippi Pot Roast

I first heard of this recipe on the food network.... there are many different versions of it and it's a super easy recipe. This is great served as is with mashed potatoes, I thicken the gravy. Or you could use as a french dip sandwich with cheese melted on a toasted sub roll and use the juice for dipping. This is quite salty.... don't use any salt to season. Use ground pepper if you like. The original recipe called for a whole cube of butter!! No reason to use that much! I also tried with half a packet of each seasoning packet but my hubby liked it better using the whole packet. Lots of ways you could use this roast. YUMMO!

Slow Cooker Mississippi Pot Roast
One 3- to 4-pound boneless beef roast, your choice of cut 

1/2 stick (4 tablespoons) butter

1 package au jus gravy mix

1 package dry ranch dressing mix, such as Hidden Valley

Sliced Pepperoncini peppers, number to your liking, and a little juice

freshly ground pepper, if desired

Directions:

Put the roast in a slow cooker. Sprinkle the  au jus gravy mix, and ranch dressing mix  over the roast then add pepperoncini peppers and juice --as much as you like. Place the 4 Tablespoons butter on the top.  Add  pepper if you like and cook on low until tender, about 8 hours.

Serve in sandwiches... or along side mashed potatoes or any other way you enjoy roast. 

Enjoy!

Easy Cheese Log and "Crack" Chip Dip

Super Bowl is coming up! time for snack foods! I made this cheese log for an appetizer on Thanksgiving... so yummy!  It goes great with any kind of cracker. I forgot to take a pic so I "borrowed" one from the internet. I rolled mine into a log shape but a ball works too. Also I am posting the simple recipe for 'Crack" chip dip. At least that is what my office calls it cause once you taste it you can quit eating it. It's great with regular potato chips. Enjoy!

Bacon Ranch Cheese Log

• 2 (8 ounce) packages cream cheese, softened
• 1 (1 ounce) package ranch dressing mix

• 2 1/2 cups shredded Cheddar cheese
• 6 -8 slices cooked bacon, chopped

Directions

1. In a medium size bowl, mash cream cheese. Mix dressing mix, Cheddar cheese, and half the bacon bits into the cream cheese. Shape the mixture into a ball. Roll the ball in the remaining chopped bacon. Refrigerate covered until ready to serve. Yum!

Crack Chip Dip

1 16-oz sour cream

1 packet Hidden Valley fiesta ranch dry mix 

Your choice of Chips for Dipping

Directions

In a mixing bowl, combine the sour cream, and dip mix. Mix well.

Refrigerate for 2 hours and then serve with your choice of chips!

Cream Cheese Sugar Cookies

I am always up for a good sugar cookie recipe. I found this recipe here and pretty much made as directed in the recipe. The only thing I did different was smash the balls of cookie dough just a little before baking... they didn't spread much and I wanted a slightly flatter cookie so they would look a little like snow balls. I was giving these as neighbor treats along with some key lime truffles. I made a tag that said "have a ball this Christmas"! These cookies are a tender, chewy cookie with a lovely butter cream frosting on top. You can add food coloring or any color of sprinkles. YUM!

Cream Cheese Sugar Cookies

Ingredients:
Cookies:

2 1/2 cups all-purpose flour

1 teaspoon baking powder
1/2teaspoon baking soda
1/2teaspoon salt
1-1/2 cups granulated sugar 
1 package (8 oz) cream cheese, softened
1/2 cup butter, softened
1 egg 
2 teaspoons vanilla

Frosting:

2 1/2 cups powdered sugar 
2-1/2 to 4 tablespoons milk 
1/4 cup butter, softened

1 teaspoon vanilla

Dash of salt
food colors, as desired
candy sprinkles, as desired

Directions 

• Heat oven to 350°F. In small bowl, mix flour, baking powder, baking soda and salt; set aside.

• In large bowl, beat granulated sugar, cream cheese and 1/2 cup softened butter with electric mixer on medium speed about 1 minute or until fluffy; scrape side of bowl. Beat in egg just until smooth. Stir in 2 teaspoons vanilla. On low speed, beat flour mixture into sugar mixture until well blended. Cover and refrigerate 15 minutes.

• Shape dough into 60 (1-inch) balls. Place 2 inches apart on ungreased cookie sheets. Slightly press dough balls so they don't bake so puffy. Bake 10 to 12 minutes or until edges are set. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.

• Meanwhile, in medium bowl, beat powdered sugar, 1/4 cup softened butter, 2 to 4 tablespoons milk, 1/2 teaspoon vanilla , and a dash of salt with electric mixer until smooth and fluffy. If frosting is too stiff to spread, add additional milk, 1 teaspoon at a time. Tint with food color. Using knife, spread slightly less than 1 teaspoon frosting on each cooled cookie; top with sprinkles. Store covered in airtight container at room temperature