From Julianne Eddy
Ingredients
4-5 chicken breasts
1 block of cream cheese
1 c butter
1 c water
1 pkg Italian seasoning
Directions
Put everything into a crockpot for 8 hrs on low or 4 hours on high. The breasts can be served whole or can be shredded after cooking to feed more people.
Note: You can use frozen chicken breasts, but do not add the 1 c of water.
Sunday, June 23, 2019
Pasta with Veggies and Italian Sausage
From allrecipes
Ingredients
16 oz cooked pasta of your choice (short pasta like farfalle, penne, or fusilli work well)
1 Tbsp olive oil
1 lb Italian sausage without casings or sliced sausage
2 cloves garlic, minced
1 medium onion, diced
1/3 c butter
1 1/2 c grated parmesan, plus more for topping
1/4 c chopped fresh parsley, or to taste, plus more for topping
1/4 tsp salt
1/4 tsp pepper
Directions
Heat the olive oil in a pan over medium-high heat. Heat a separate pan over medium-high heat and stir in the sausage until golden brown, about 7-10 min. Add the garlic and onions to the pan with the oil. Add in the broccoli, mushrooms, and bell pepper to the onion and garlic. Cook until vegetables are tender, about 5-7 min. Pour off the excess grease from the sausage and add in the broth. Bring to a boil. Stir in the veggies, butter, cheese, parsley, salt, and pepper. Continue to simmer on medium-low heat until the sauce thickens. Add a cornstarch-water slurry if needed. Toss with the pasta and serve topped with more grated cheese and fresh parsley.
Ingredients
16 oz cooked pasta of your choice (short pasta like farfalle, penne, or fusilli work well)
1 Tbsp olive oil
1 lb Italian sausage without casings or sliced sausage
2 cloves garlic, minced
1 medium onion, diced
1 head of broccoli, trimmed and cut into small florets
1/2 c sliced mushrooms
1 orange bell pepper, sliced
2 1/2 c chicken broth1/3 c butter
1 1/2 c grated parmesan, plus more for topping
1/4 c chopped fresh parsley, or to taste, plus more for topping
1/4 tsp salt
1/4 tsp pepper
Directions
Heat the olive oil in a pan over medium-high heat. Heat a separate pan over medium-high heat and stir in the sausage until golden brown, about 7-10 min. Add the garlic and onions to the pan with the oil. Add in the broccoli, mushrooms, and bell pepper to the onion and garlic. Cook until vegetables are tender, about 5-7 min. Pour off the excess grease from the sausage and add in the broth. Bring to a boil. Stir in the veggies, butter, cheese, parsley, salt, and pepper. Continue to simmer on medium-low heat until the sauce thickens. Add a cornstarch-water slurry if needed. Toss with the pasta and serve topped with more grated cheese and fresh parsley.
Saturday, June 1, 2019
Sesame Twist Bread
Ingredients
3 c warm water
2 Tbsp yeast
4 Tbsp sugar
2 eggs
6 c bread flour
2 1/2 - 3/4 c regular flour
1 Tbsp dough enhancer (optional)
1 Tbsp salt
1 egg mixed with 1 Tbsp water (egg wash)
Sesame seeds
Directions
Using a dough hook attachment on a bosch mixer or a kitchen aid, mix together the water, yeast, and sugar. Wait until the mixture foams (about 3-4 min), then add the eggs dough enhancer and gradually add in the bread flour. Add the salt on top of the flour to prevent killing the yeast. Mix everything together on low speed. Add the regular flour gradually. If the dough remains sticky, add a bit more flour. Stop adding flour when the dough comes away clean from the side of the bowl. It is better for the dough to be a little too sticky than a little too dry. Test dough consistency. Turn the mixer on medium speed and run for 10 minutes. On a lightly floured surface, divide the dough into four portions. With a rolling pin, roll each part into a 4x12 rectangle. Cut each rectangle into 3 strips. Braid the strips together and tuck the loose ends underneath the loaf. Grease bread pans and place loaves in the pans. Cover with a damp, thin cloth and let rise for 35-40 minutes. Preheat oven to 350, in the meantime. Just before baking. brush loaves with egg wash and top with sesame seeds. Bake for 20-25 minutes or until golden brown. Remove bread from pans immediately after baking and let cool on a wire rack.
3 c warm water
2 Tbsp yeast
4 Tbsp sugar
2 eggs
6 c bread flour
2 1/2 - 3/4 c regular flour
1 Tbsp dough enhancer (optional)
1 Tbsp salt
1 egg mixed with 1 Tbsp water (egg wash)
Sesame seeds
Directions
Using a dough hook attachment on a bosch mixer or a kitchen aid, mix together the water, yeast, and sugar. Wait until the mixture foams (about 3-4 min), then add the eggs dough enhancer and gradually add in the bread flour. Add the salt on top of the flour to prevent killing the yeast. Mix everything together on low speed. Add the regular flour gradually. If the dough remains sticky, add a bit more flour. Stop adding flour when the dough comes away clean from the side of the bowl. It is better for the dough to be a little too sticky than a little too dry. Test dough consistency. Turn the mixer on medium speed and run for 10 minutes. On a lightly floured surface, divide the dough into four portions. With a rolling pin, roll each part into a 4x12 rectangle. Cut each rectangle into 3 strips. Braid the strips together and tuck the loose ends underneath the loaf. Grease bread pans and place loaves in the pans. Cover with a damp, thin cloth and let rise for 35-40 minutes. Preheat oven to 350, in the meantime. Just before baking. brush loaves with egg wash and top with sesame seeds. Bake for 20-25 minutes or until golden brown. Remove bread from pans immediately after baking and let cool on a wire rack.
Conference Dressing and Salad
Ingredients
For the Dressing:
3/4 c white vinegar
1 1/2 c canola oil
2/4 c sugar
1 1/2 tsp salt
1 1/2 tsp dried onion flakes
3/4 tsp dry mustard
1 1/2 Tbsp fresh parsley
For the Salad:
Romaine, torn
Feta cheese, crumbled
Apple, diced
Strawberries, sliced
Avocado, cubed
Candied almond slivers
Directions
Place all dressing ingredients in the blender and blend until sugar is dissolved. Toss salad ingredients together until mixed. Pour dressing over salad and serve.
For the Dressing:
3/4 c white vinegar
1 1/2 c canola oil
2/4 c sugar
1 1/2 tsp salt
1 1/2 tsp dried onion flakes
3/4 tsp dry mustard
1 1/2 Tbsp fresh parsley
For the Salad:
Romaine, torn
Feta cheese, crumbled
Apple, diced
Strawberries, sliced
Avocado, cubed
Candied almond slivers
Directions
Place all dressing ingredients in the blender and blend until sugar is dissolved. Toss salad ingredients together until mixed. Pour dressing over salad and serve.
Swiss Chicken
Ingredients
6-8 boneless, skinless chicken breasts. (8-10 can also be used)
Sliced swiss cheese, enough to cover each piece of chicken
1 can cream of chicken soup
1/2 c milk
1 stick butter, melted
2 c Peppridge Farm herb seasoned stuffing
Directions
Preheat oven to 350. Place chicken in a lightly buttered 9x13 pan. Cover with cheese. Mix soup and milk together and pour over chicken. Mix butter and stuffing, sprinkle on top. Cover with foil and bake for 30 minutes. Uncover and bake for 30 more minutes.
6-8 boneless, skinless chicken breasts. (8-10 can also be used)
Sliced swiss cheese, enough to cover each piece of chicken
1 can cream of chicken soup
1/2 c milk
1 stick butter, melted
2 c Peppridge Farm herb seasoned stuffing
Directions
Preheat oven to 350. Place chicken in a lightly buttered 9x13 pan. Cover with cheese. Mix soup and milk together and pour over chicken. Mix butter and stuffing, sprinkle on top. Cover with foil and bake for 30 minutes. Uncover and bake for 30 more minutes.
Red Velvet Cheesecake Brownies
A Pinterest Recipe
Ingredients
1 box of brownie mix or your favorite brownie recipe, prepared
2 pkgs cream cheese, softened
1/2 c sugar
2 eggs
2 Tbsp sour cream
1 tsp vanilla
1/2 c dry red velvet cake mix
1 c red velvet M&M candies (optional)
Directions
Preheat oven to 350. Set 3/4 c of the brownie batter aside. Pour the remaining batter into a greased 9x13 pan. Set pan aside. Place the cream cheese and sugar in a mixing bowl. Beat until creamy. Add the eggs, vanilla, and sour cream. Beat again. Slowly add the dry cake mix and mix until thoroughly combined Gently spoon over the brownie batter in the pan. Drop the reserved brownie batter y spoonfuls over the red velvet - cheesecake mixture. Swirl gently with a butter knife. Sprinkle with M&Ms if desired. Bake for 40 minutes and cool. Refrigerate until set. Cut into squares and serve topped with whipped cream and sprinkles. Refrigerate leftovers.
Ingredients
1 box of brownie mix or your favorite brownie recipe, prepared
2 pkgs cream cheese, softened
1/2 c sugar
2 eggs
2 Tbsp sour cream
1 tsp vanilla
1/2 c dry red velvet cake mix
1 c red velvet M&M candies (optional)
Directions
Preheat oven to 350. Set 3/4 c of the brownie batter aside. Pour the remaining batter into a greased 9x13 pan. Set pan aside. Place the cream cheese and sugar in a mixing bowl. Beat until creamy. Add the eggs, vanilla, and sour cream. Beat again. Slowly add the dry cake mix and mix until thoroughly combined Gently spoon over the brownie batter in the pan. Drop the reserved brownie batter y spoonfuls over the red velvet - cheesecake mixture. Swirl gently with a butter knife. Sprinkle with M&Ms if desired. Bake for 40 minutes and cool. Refrigerate until set. Cut into squares and serve topped with whipped cream and sprinkles. Refrigerate leftovers.
Pie Crust Pastry
From Skills USA Baking Competition 2018
Ingredients
8 oz flour
1/4 tsp salt
3 oz shortening, cold
2 oz butter, cold
3-4 oz water, cold
1 egg for egg wash
Directions
Mix flour and salt in a large bowl. Cut in fat, mix to pea size. Add water to form dough. Do not overmix. Divide dough in half, wrap with plastic wrap and refrigerate at least 30 min. Use one portion to line your pie tin. Flute and dock the bottom (prick holes) with a fork. Use the second portion to top your pie with. If you do not do a lattice top, make sure that there are holes for the steam to escape. Use the egg wash to cover the fluted edges of the pie crust and the top of the pie. Bake crust and top according to pie recipe directions.
Ingredients
8 oz flour
1/4 tsp salt
3 oz shortening, cold
2 oz butter, cold
3-4 oz water, cold
1 egg for egg wash
Directions
Mix flour and salt in a large bowl. Cut in fat, mix to pea size. Add water to form dough. Do not overmix. Divide dough in half, wrap with plastic wrap and refrigerate at least 30 min. Use one portion to line your pie tin. Flute and dock the bottom (prick holes) with a fork. Use the second portion to top your pie with. If you do not do a lattice top, make sure that there are holes for the steam to escape. Use the egg wash to cover the fluted edges of the pie crust and the top of the pie. Bake crust and top according to pie recipe directions.
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