Chewy Soft Pretzels

submitted by Chris
5 stars
Makes 8 pretzels
Dough:
2 1/2 cups (10 1/2 ounces) all-purpose flour
1/2 teaspoon salt
1 teaspoon sugar
2 1/4 teaspoons instant yeast
1 cup (8 ounces) very warm water
Topping:
1/2 cup (4 ounces) warm water
2 tablespoons baking soda
Coarse salt (optional)
3 tablespoons butter, melted
In a large bowl or the bowl of an electric mixer, place the flour, salt, sugar and yeast. Mix to just combine. Add the water and mix well, adding more flour, as needed, a bit at a time to form a soft, smooth dough that clears the sides and bottom of the bowl. Knead the dough, by hand or machine, for about 5 minutes, until it is soft, smooth and quite slack. The goal is to get a really soft dough that isn’t overly sticky. Lightly flour the dough and place it in a plastic bag; close the bag, leaving room for the dough to expand, and let it rest for 30 minutes or up to 60 minutes (see pictures below).
Preheat your oven to 500°F. Prepare two baking sheets by lining them with parchment paper.
Transfer the dough to a lightly greased work surface, and divide it into eight equal pieces (about 70g, or 2 1/2 ounces, each). Allow the pieces to rest, uncovered, for 5 minutes. While the dough is resting, combine the 1/2 cup warm water and the baking soda, and place it in a shallow bowl or pie plate. Make sure the baking soda is thoroughly dissolved; if it isn’t, it will make your pretzels splotchy. Sometimes I have a hard time getting the baking soda completely dissolved, so I just lightly stir up the mixture right before adding each pretzel.
Roll each piece of dough into a long, thin rope (anywhere from 14 to 22 inches long), and twist each rope into a pretzel. Dip each pretzel in the baking soda wash (this will give the pretzels a nice, golden-brown color), and place them on the baking sheets. Sprinkle them lightly with coarse, kosher, or pretzel salt. Allow them to rest, uncovered, for 10 minutes.
Bake the pretzels for 7 to 9 minutes or until they’re golden brown. Bake one sheet at a time – it won’t hurt the other pretzels to chill out for a little longer.
Remove the pretzels from the oven, and brush them thoroughly with the melted butter. Keep brushing the butter on until you’ve used it all up; it may seem like a lot, but that’s what gives these pretzels their ethereal taste. Eat the pretzels warm, or reheat them in an oven or microwave.

Sweet Potato Soup

Submitted by Shelly

I love this recipe.  I don't know if it is the pregnancy thing, but it just hits the spot for me.  Sorry this is not  a very accurate picture of the soup (it looks like there are tons of sweet potatoes and no broth or black beans).

1 Box of chicken stock (3-4 cups)
1 can of diced tomatoes
1 can black beans
2 garlic cloves crushed
1 1/2 tsp cumin
2 tsp paprika
1 1/2 tsp salt
3/4 tsp pepper
1/2 lb- 1lb Cooked chopped sausage (I often just use chicken since I normally don't have sausage on hand)
1 large or two small sweet potatoes chopped in small cubes
1-2 cups apple cider (or apple juice)

Let it all simmer until the sweet potatoes are soft and tender. About 15-25 minutes.

Wassail

4 stars
Submitted By Shelly

Boil the following ingredients together for 15 minutes and then put in crockpot to keep warm till ready to serve:

5 qt water
2 Tablespoons all spice
3-4 cinnamon sticks
1 gallon apple cider
12 oz frozen concentrate orange juice
12 oz frozen concentrate lemonade
2-3 cups sugar

*This recipe makes a lot.  When I made it for a Christmas party at our house I made a 1/4 batch twice and it was a good amount for 10 adults and 14 kids.

1/4 recipe

5 cups water

1/2 Tablespoons all spice

1 cinnamon sticks

1/4 gallon apple cider

1/3 cup frozen concentrate orange juice

1/3 cup frozen concentrate lemonade

3/4 cup sugar

Christmas Pecans

These pecans have become one of our favorite traditional Christmas treats.

submitted by chris
5 stars

1 egg white

1 tablespoon water
1 pound pecan halves
1 cup white sugar
3/4 teaspoon salt
1/2 teaspoon ground cinnamon

Directions

1. Preheat oven to 250 degrees F (120 degrees C). Grease one baking sheet.
2. In a mixing bowl, whip together the egg white and water until frothy. In a separate bowl, mix together sugar, salt, and cinnamon.
3. Add pecans to egg whites, stir to coat the nuts evenly. Remove the nuts, and toss them in the sugar mixture until coated. Spread the nuts out on the prepared baking sheet.
4. Bake at 250 degrees F (120 degrees C) for 1 hour. Stir every 15 minutes.

Mediterranean Chicken, Bean & Pasta Soup

4 1/2 stars

submitted by Chris

2 tsp olive oil
1 large shallot, minced
2 medium carrots, cut into thin half-circles
2 large celery stalks, cut into 1/2-inch pieces
1 can (28 oz.) whole tomatoes, finely chopped, including juices
5 cups low-sodium chicken broth
2 bay leaves
2 cups chopped, cooked chicken (I used leftover turkey)
1 can (15 oz.) cannellini beans, drained and rinsed
1/2 cup ditalini (small, short pasta tubes) (I used leftover wild rice)
1/4 cup finely chopped fresh parsley (or 1-2 Tablespoons dehydrated)
8 fresh basil leaves, thinly sliced (or 1/2-1 teaspoon dried)
Grated Parmesan cheese

Heat olive oil in a large saucepan set over medium-high heat. Add shallot, carrots, and celery. Saute until the vegetables are beginning to soften, 2 to 3 minutes.

Add chopped tomatoes with juices, chicken broth, and bay leaves. Bring to a boil, then lower heat to medium-low, partially cover, and simmer for 20 minutes.

Uncover the soup, remove the bay leaves, add cooked chicken, beans, and pasta. Increase the heat to medium-high and cook until the pasta is al dente, about 10 minutes.

Season with salt and pepper, add 1/4 cup finely chopped fresh parsley and 8 leaves fresh basil, thinly sliced. Garnish with grated Parmesan cheese. Serve.

Serves 6 to 8.

Pumpkin Pie Squares

I'll start eating and cooking healthier foods when the holidays have passed, I promise!

submitted by Chris
5 stars


Crust:
1 cup sifted flour
1/2 cup quick cooking rolled oats
1/2 cup brown sugar, firmly packed
1/2 cup butter
Combine all ingredients with electric mixer on low speed until crumbly.  Press into ungreased 13 x 9 pan.  Bake at 350 for 15 minutes.

Pumpkin:
1 15 oz can pumpkin
1 can evaporated milk
2 eggs
3/4 cup sugar
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
Combine; mix well.  Pour over crust that has been baked 15 minutes and bake for another 20 minutes at 350.

Topping:
1/2 cup chopped pecans
1/2 cup brown sugar, firmly packed
2 tblsp. butter
Combine; sprinkle over pumpkin filling which has been cooked for 20 minutes.  Cook for another 15-20 at 350 until filling is set.  Cool in pan.  Serve plain or with whip cream or ice cream.

Creamy White Chili

I forgot to get a picture until after we started eating--sorry for the sloppy bowl shot.

This may look a little unexciting, but it is sooo good!

Use low fat sour cream for a healthier version.

5 stars
submitted by Chris

1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
1 medium onion, chopped
1 1/2 teaspoons garlic powder
1 tablespoon oil
2 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained
1 can (14 1/2 ounces) chicken broth
2 cans (4 ounces each) chopped green chilies (if you like less kick, add just one can)
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup whipping cream
In a large saucepan, saute chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and cream. Garnish with fresh cilantro, if desired. Serve immediately. This is especially good served with tortilla chips. Makes about 6 servings.
recipe from melskitchencafe