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Thursday, December 24, 2015

No-Knead Rustic Dutch Oven Bread

 

 

 

 

No-Knead  Rustic Dutch Oven Bread Recipe

1/4 tsp active dry yeast
1 1/2 cups warm water
3 cups all-purpose flour, plus more for dusting. You may use white, whole wheat or a combination of the two.
1 1/2 tsp salt

 1 tsp. honey
Cornmeal or flour for dusting

Instructions:

1. In a large bowl, dissolve yeast in water. Add the flour and salt,and honey stirring until blended. The dough will be shaggy and sticky. Cover bowl with plastic wrap. Let the dough rest at least 8 hours, preferably 12 to 18, at warm room temperature, about 70 degrees.
2. The dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it. Sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let it rest for about 15 minutes.
3. Using just enough flour to keep the dough from sticking to the work surface or to your fingers, gently shape it into a ball. Generously coat a clean dish towel with flour or cornmeal. Put the seam side of the dough down on the towel and dust with more flour. Cover with another towel and let rise for about 1 to 2 hours. When it’s ready, the dough will have doubled in size and will not readily spring back when poked with a finger.
4. At least 20 minutes before the dough is ready, heat oven to 475 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in the oven as it heats. When the dough is ready, carefully remove the pot from the oven and lift off the lid. Slide your hand under the towel and turn the dough over into the pot, seam side up. The dough will lose its shape a bit in the process, but that’s OK. Give the pan a firm shake or two to help distribute the dough evenly, but don’t worry if it’s not perfect; it will straighten out as it bakes.Spritz with water lightly.
5. Cover and bake for 30 minutes. Remove the lid and bake another 15 to 20 minutes, until the loaf is beautifully browned. Remove the bread from the Dutch oven and let it cool on a rack for at least 1 hour before slicing.
Yield: One 1 1/2-pound loaf.


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Thursday, December 3, 2015

Shabby Chic Pink Elfie on a Shelf


Anyone notice how ridiculously expensive elf on a shelf is? I can't even get just the head for less than 6 bucks, so when I saw these at Hobby Lobby for 4 bucks I was ecstatic!
I just knew a little makeover would make them awesome....



NO NO NO.....Not the ballerina!!! Naughty Elfie!!
 
Before and after..



 Naughty Elfie...



Sunday, November 29, 2015

Honey Baked Mac and Cheese

The Best Macaroni and Cheese Recipe Ever -
Seriously....

Creamy, cheesy, straightforward, ooey, gooey, slightly sweet - this macaroni and cheese will knock your socks off.  

You can also add a meat and veggie and make it a meal in one! Ham or and broccoli are the bomb!!


INGREDIENTS
  • 1 lb.  elbow macaroni
  • 1 lb. Widmer's mild brick  cheese (or your favorite kind)
  • 1 lb. cheddar cheese
  • 1 cup grated Parmesan cheese
  • 1  stick salted butter
  • 1 1/2 cups whole milk
  • 2 large eggs
  • 1 T.flour
  • 1 T. mayonnaise
  • 1 tsp. Sea Salt
  • 1 tsp. honey
  •  paprika
  •  grated fresh nutmeg 
  • 2 or 3 qt. casserole dish
DIRECTIONS
  • Grate your  cheddar, brick and Parmesan cheeses.Mix them  together.Reserving 1/2 cup of Parmesan.
  • Bring a pot of water to a boil and then add 1 tsp. of sea salt.Add the elbow macaroni to the boiling water and stir so that it does not stick together. Cook your macaroni Al dente. When your macaroni is Al dente, it still VERY FIRM.  
  • Drain the macaroni and add a stick of butter cut into cubes, and stir until melted.
  • Set macaroni aside and allow it to cool for 20 minutes or so.
  • Preheat your oven to 350 degrees F.
  • Generously coat the dish you are using with non stick cooking spray.
  • Add a single layer of macaroni. Then, add a light layer of  the cheeses.
  • After the layer of cheeses, sprinkle very lightly with nutmeg.
  • Repeat twice. Add a layer of macaroni followed by layers cheeses.
  • Sprinkle on one last top layer , your reserved Parmesan and a sprinkle of  of paprika.
  • In a blender, combine  milk, eggs, mayonnaise, flour, sea salt, and honey. Blend for about 15 seconds.
  • Pour the milk/egg mixture slowly into the center of the macaroni. Pour slowly so that you do not disturb your layers. Fill to just below the top of the last layer of macaroni.
  • Cover the dish with a lid or foil, and put in the oven for 45 minutes.
  • After 45 minutes, remove lid or foil and cook an additional 15 minutes.
  • Your dish is done when firm and set.
  • Allow the dish to rest for 15 minutes.











Friday, October 30, 2015

Baby Waker Redo



My grand~dude has long out grown his walker. I now have a new grand~princess that will be using it. I took one look at it, and thought OH LAWDY...No princess can ride around in a yellow and navy blue space ship....
Now anyone that knows me knows, I never throw anything out that can be re~loved, and I just knew with some fabric from my craft room, and some spray paint I could re~create a ride fit for my lil Princess...
So with a little sand paper, a can of Gumdrop violet paint, and fabric for the seat, this is what I came up with...

Here is the before....

And here is the After....




A tricked out ride, blinged bottle, vanity mirror, tiara, and a kissy Binkie...what more could a Princess want? 


Monday, October 19, 2015

Spicy Sweet Savory Chicken and Rice







16 cups water or 3 quarts
  • 1/4 sweet apple diced small
  • 3 cups long grain white rice 
  • 1 small onion, chopped
  • 3 bay leaves
  • 4 teaspoons chicken bouillon
  • 1 tsp. celery seed 
  • 1 teaspoon extra virgin olive oil
  • 1 teaspoon Mrs. Dash
  • 3 chicken breasts whole no bones
  • 4 oz, green chilies 
  • 1/2  tsp. pepper
  • 3 cloves garlic, minced
  • 5 teaspoons all-purpose flour 
  • 1 cup milk
  • 8 oz shredded cheese, divided
  • 1/3 cup sour cream
  1. In a large stock pot bring water, chicken,apple, onion, ½ teaspoon pepper, 1 teaspoon Mrs. Dash, green chilies, garlic, olive oil, celery seed and bay leaves to boil, cover and reduce to a simmer for at least an hour (2-3 hours would be preferable).
  2. Once simmering is complete, remove chicken to cool in order to cut into small chunks. Let broth continue to simmer and reduce.
  3. Remove all broth from pot (or use another pot) and put approximately 6 cups broth back into pot along with the rice . Cover and simmer for 15 minutes. 
  4. Stir in the cup of milk whisked with flour and bring  just to a boil stirring constantly to  avoid lumps. 
  5. Reduce heat to simmer, and add your chopped chicken.
  6. Add  reserve broth and cheese ... stir well ...remove from heat   
  7. Serve topped with sour cream..ENJOY!!!

Saturday, October 17, 2015

Deep Fried Widmer Brick Cheese Curds






















INGREDIENTS

1 cup all-purpose flour
1 cup milk
1 tsp baking soda
1 egg
1 pound cheese curds or 1/2 inch cubed cheese
Extra flour for coating

DIRECTIONS 


  1. Put cheese curds in the freezer for an hour.
  2. Heat your oil high to 400°
  3. In a  bowl mix the flour, milk, baking soda and egg just until well combined.
  4. In a large baggie add some extra flour.
  5. Toss your frozen cheese curds in the flour so they are lightly coated. 
  6. Coat the flour coated cheese curds in the batter, make sure every side is coated or your cheese will escape.  
  7. Place the battered curds in the oil and fry for a couple minutes until golden brown, turn often.
  8.  Only fry 6-8 curds at a time  for best results.
  9.  Once the curds are golden brown, remove them and place on a paper towel to absorb any excess oil. Serve immediately with ranch dressing, or ketchup.







Cathedral Church wedding cake

O.K so a couple in Indonesia posted these pictures on Instagram. 

I do not know who they are to credit these pictures, but I just had to share them, I have never seen anything so enormous ....EVER! wow

All I can say is ...that marriage better last!