Old Town Cranberry Bread

This bread is a recipe from the Colorado Bed & Breakfast Cookbook.  I love this bread, it is so good.  I bake it every year.  I had to post the recipe on my blog so I never lose this recipe.

OLD TOWN CRANBERRY BREAD

1 1/2 cup all purpose flour
1/2 tsp salt
1/2 tsp cream of tartar
1/4 tsp baking soda
1 cup sugar
2 strips (about 3x1 inch each) lemon zest
1/2 cup unsalted butter, room temperature
2 eggs
3/4 tsp vanilla extract
6 Tbls plain yogurt
1 1/2 cup fresh cranberries (or use dried cranberries**- see note below)

DIRECTIONS:

preheat oven to 350 degrees.
Grease and flour a 9x5 inch loaf pan

In a medium bowl, sift together flour, salt, cream of tartar and baking soda.

In food processor, place sugar and lemon zest strips.  Process until zest is finely grated.  Add butter; process until creamy.  Add eggs, one at a time; mix well.  Add vanilla and yogurt; process until combined.  Transfer butter/yogurt mixture to a large bowl.

Put cranberries in food processor; pulse 3-4 times until coarsely chopped.  Add cranberries to dry ingredients; toss to combine.  Add dry ingredients and cranberries to butter/yogurt mixture; stir just until moistened.

Spoon batter into loaf pan.  Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.

Cool on a rack for 30 minutes.  Remove bread from pan to finish cooling.  Wrap well; refrigerate for 24 hours before serving.


**use 6 oz package of dried cranberries, soaked in very hot water for 10 minutes and drained well.  the cranberries worked great.

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Bacon Double Cheeseburger Dip

BACON DOUBLE CHEESEBURGER DIP

1 lbs ground beef

1 lbs bacon, cut into i inch pieces

1 small onion

2 cloves garlic, minced

8 oz cream cheese, room temperature

1 cup sour cream

1/2 cup mayonnaise

1 cup mozzarella, shredded

1 cup cheddar cheese, shredded

2 tbls worcestershire sauce

4 tbls ketchup

Brown ground beef, onions and garlic. Drain fat off meat set aside.

Brown bacon bits, drain and set aside.

Mix together, cream cheese, sour cream, mayonnaise, mozzarella, cheddar, worcestershire sauce and matchup. Mix in beef and bacon. 

Bake 350 degrees for 20-30 mins until bubbly.

serve with bread slices or tortilla chips

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Bread Pudding Bake

Bread Pudding Bake

10 oz bag dried stuffing bread or 8 cups cubed day old bread

9 eggs

2 1/4 cups whole milk

1 3/4 cup heavy whipping cream

1 cup sugar

3/4 cup melted butter

3 tsp vanilla extract

3 tsp ground cinnamon

cinnamon and sugar sprinkled on top

get a large baking pan (I used a 4 qt 15 x 10 Oblong Pyrex Baking Dish) spray with cooking spray.  Put bread in baking pan.  

In a large bowl, mix together, eggs, whole milk, heavy cream, sugar, extract and cinnamon. Mix until combined.  Drizzle butter over bread. Pour egg/milk mixture over the bread.  

let the bread soak up the egg/ milk mixture. Sprinkle as much cinnamon/sugar over the top of the bread.

bake 350 for 40-45 minutes, until set and a knife comes out clean.

serve warm with syrup over the top. optional, whipping cream

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Sausage Casserole

1 lbs Jimmy Dean Sausage

3-4 cups shredded potato hash browns, thawed and drained

1/4 cup butter melted

12 oz mild cheddar cheese, shredded

1/2 cup onion, shredded

16 oz container small curd cottage cheese

6-7 jumbo eggs

Brown the sausage in a pan and drain.  Mix hash browns and butter. Press into a 9x13 baking pan.  Mix the sausage, cheese, onion, cottage cheese and eggs.

Pour over hash browns.

Bake 375 degrees
Bake 1 hour in the preheated oven, or until a toothpick inserted into the center of the casserole comes out clean.  Let cool for 5 minutes before serving.

you can add green peppers if you would like that. 
you also can use 1 lbs maple flavored sausage links, cook and rough chop

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Chicken and Wild Rice Soup

Chicken and Wild Rice Soup

1/2 cup butter

1c diced carrots

1c diced celery

1c diced onions

3/4 c flour

6 c chicken broth

1/2 tsp salt

1/2 tsp ground mustard

1/2 tsp curry powder

1/2 tsp dried parsley

1/2 tsp pepper or more

1 can cooked wild rice 15 oz. see picture below  

1/2 cup cooked jasmine rice

3 cups cubed cooked chicken approximate 3 small chicken breasts

Melt butter in a pan, add carrots, celery,and onions.  Cook until soft, 5-10 minutes

add flour, cook a couple of minutes to cook the flour taste out.  It will be thick. 

Slowly add chicken broth whisking as you add the broth to prevent lumps.

Add salt, gr mustard, curry powder, parsley and pepper. Stir to mix in.

Add both rice and chicken. cook 5-10 mins simmer to blend the flavors. 

If it is too thick you can add more chicken broth to your consistency.

*** if you cant find cooked canned wild rice, then use 1 1/2 cup cooked wild rice.  you just want a total of 2 cups cooked rice in the soup. you could omit the jasmine rice and just use 2 cups cooked wild rice soup.

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 butter with carrots, celery and onions

I added the flour and it gets pretty thick

add the chicken broth

soup is done

This is the wild rice i found canned.  sometimes it is hard to find. It is really quick and easy to use it already cooked.

Orange Salad

 ORANGE SALAD

2 packages 3 oz orange Jello

2 packages tapioca pudding cook and serve

1 (11 oz) can mandarin oranges

1 (8 oz) can crushed pineapples

1 large can fruit cocktail (optional if you don't like this you can add other fruit)

2 cups heavy whipping cream

Make tapioca on stove top with 2 1/2 cup milk, set aside

Make Jello with Juice of pineapple and mandarin oranges and hot water to equal 2 1/2 cups 

Mix cooked tapioca pudding and Jello together, add drained fruit. Mix until combined.

Refrigerate until almost set.

whip 2

 cups heavy whipping cream until thick.  Fold into cooled Jello.

Refrigerated a couple hours until set. 

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Classic Baked Corn Pudding

1/2 cup butter 

1/4 cup chopped onion

1/2 cup all purpose flour

1/2 tsp salt

1/2 tsp pepper

4 cups milk (1 quart)

6 eggs, slightly beaten

2 cups shredded cheddar cheese (8 oz)

2 bags (12 oz each ) frozen corn, thawed, drained

2 Tbls parsley flakes

3/4 cup plain bread crumbs (i used panko)

3 Tbls butter, melted

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish or 3-quart casserole with cooking spray.

In 4-quart Dutch oven, melt 1/2 cup butter over medium heat. Add onion; cook 3 to 4 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Stir in milk. Cook 4 to 5 minutes, stirring constantly, until thickened. Gradually stir in eggs and cheese. Stir in corn and parsley. Pour into baking dish.

In small bowl, mix bread crumbs and 3 tablespoons melted butter; sprinkle over corn mixture.

Bake uncovered 55 to 65 minutes or until mixture is set and knife inserted in center comes out clean. Let stand 5 to 10 minutes before serving.

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Chocolate Cheesecake Bars

24 regular oreos

3 TBLS melted butter

4 (8ounce) packages of cream cheese, room temperature

1 cups white sugar

1 tsp vanila

1 cup sour cream

6 oz Baker's square semi sweet chocolate, melted

4 eggs, room temperature

1 cup semi sweet chocolate chips

1/2 cup heavy cream

Crush cookies in food processor or ziplock bag, mix in melted butter.

press the cookie crumbs on bottom of 13x9  lightly greased pan and I line mine with parchment paper that has been lightly greased.  

Bake 350 for 10 mins, let cool

In large mixing bowl cream the cream cheese, sugar and vanilla 

add sour cream

add melted chocolate. Stream it in the cream cheese mixture while the mixer is on and it will blend it evenly.

Then add the eggs, one at a time and the mixer is on. 

bake 350 for 15 mins, then turn the heat down to 250 for 1 hour and 30 mins.

Turn off the oven and leave the cheesecake in the oven until the oven cools to room temperature. 

DON'T OPEN THE OVEN DOOR TO LOOK AT ANY TIME OR YOUR CHEESECAKE WILL CRACK.

once cooled, heat up the heavy cream in the microwave. Pour the cream over the chocolate chips in a bowl.  Let sit for a minute then mix with a spatula. 

once the chocolate is melted and smooth pour over the cheesecake.

Spread it with a spatula. 

let cool.

place and store in refrigerator. 

once cool, lift out with the parchment paper. Cut with a knife into squares. 

You can freeze these if you want. 

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Beef Stew

2 lbs stew meat

1 large onion, diced

6 cloves garlic 1 tbsp olive oil

2 cans diced tomatoes

2 tsp dried thyme

salt and pepper to taste

2 bay leaves

8 cups beef stock 

1-2 cups diced carrots large chunks

1-2 cups diced celery

2-3 cups diced baby red potato skin on

Preheat oven to 250 degrees (you can also use stove top or crock pot)

Heat olive oil in a large Dutch oven over medium heat.  Add stew meat and onions, cook for 5 mins.  Add garlic and cook for 30 seconds.  Add tomatoes, seasonings and 4-6 cups of the stock.  

Cover and cook in oven for 3 hours.  Remove pot from oven and place on stove top over medium low heat.

Add vegetables to the stew and add more beef broth if low.  Taste and re-season if needed.  Cover and cook for 1-1 1/2 hours.  If you want the stew to be thick, add a slurry of cornstarch and cold beef broth, then pour into the stew while it is boiling, stir then reduce heat to low.  

serve and enjoy

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These are the tomatoes I used. I had them in my pantry.  The diced tomatoes with green chilies gave it a subtle bite. it was good

Gnocchi, Sausage & Spinach Soup

Gnocchi, Sausage & Spinach Soup

1 yellow onion, diced

1 roasted red pepper, diced (I used homemade pickled ploblono peppers that had some heat to it, yum)

sea or Kosher salt and fresh black pepper

1 pound italian sausage ground like jimmy dean

4 cloves garlic, minced

1 tsp dried basil

32 oz chicken broth

1 lbs gnocchi (store bought or make your own)

2 cups fresh baby spinach leaves, rough chopped

3/4 cups half and half or heavy cream 

In a large pot brown sausage, onion, peppers, garlic and dried basil until cooked. If there is any grease to drain, do so.  I didn't have much grease.

Add chicken broth. 

simmer for 20 mins.

Add the gnocchi and spinach, cook until gnocchi float to the top, usually 3 minutes.

Add the half and half.

Enjoy.

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 These are my diced onions and homemade pickled peppers I added

 This is the soup before I added the half and half

This is the soup done. 

Yum, boy was it good.  It had a spiciness to it from the peppers, so if you used roasted red peppers it wont. It doesn't make a large batch. So you can make it to see if you like it.  If you like it, next time double the batch.

This is the kind of gnocchi I used.  It was OK, but I have made homemade gnocchi before.  Really not that hard, but much better. Either way, the soup is great!!

These are what gnocchi's look like if you aren't familiar with them. 

Ham and Potato Soup

HAM AND POTATO SOUP

3 Tbls butter

1/3 cup chopped celery

1/3 cup chopped carrots

1/3 cup chopped onion

4 cups diced potatoes1 cup diced ham

4 cups chicken broth

1/4 tsp salt

1 tsp pepper

5 Tbls flour

5 Tbls butter

2 cups milk

Directions

1. Melt butter in pot, add celery, carrots and onions and cook until soft.
2. Stir all but milk, flour and butter into pot. Boil then simmer 12-15 minutes, check tenderness of potatoes.
3. minutes before serving, melt butter in a saucepan, add flour and gradually add milk, stirring constantly over med heat until thick.
4. Stir mixture into pot.
5. Cook 10 minutes more.
6. Serve with shredded cheese, bacon bits and green onions if you want.

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BBQ Chicken Dip

BBQ Chicken Dip

16 oz (1 lbs) cooked chicken, chopped
1 (8oz) block cream cheese, softened
3/4 cup BBQ sauce (use a spicy one)
1/4 cup ranch dressing
1/4 cup sour cream
1 1/2 cup cheddar cheese, shredded (use pepper jack for more spicy flavor)
1 green onion, chopped, optional
add ins: black beans or corn

Preheat oven to 350.

In a mixing bowl combine chicken, cream cheese, sour cream, ranch dressing, barbecue sauce, and 1 cup of cheddar cheese.  Pour Mixture into a lightly greased 8x8 baking dish.  Top the dip with chopped green onions and remaining cheese.  Bake for 25-30 minutes or until bubbly.

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Chili

CHILI

1 medium onion, chopped

1 garlic clove, minced

1 tbls butter

1 lbs Hamburger

3 (15 ounce) can chili beans

2 (15 ounce) can kidney beans

1 (46 ounce) bottle spicy hot V8

2 Tbls chili powder

pepper to your taste

Brown hamburger, drain and set aside.

In a large pot, melt butter and cook onions until soft.  Add in the garlic at the end of cooking time.

Add the meat and the rest of the ingredients in the large pot, simmer for 1-1 1/2 hours.  Stir every 15 minutes.

serve with shredded cheese and crackers or bread.

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Lasagna Rollata Al Forno

This recipe is a Olive Garden copycat recipe that I modified and made a little different.

I made the roll ups and froze them in the freezer.  Then when I came home from work I made the sauce and took the frozen rolls out of the freezer and put it together and baked it.  It was so easy!!

Lasagna Rollata Al Forno

Marinara Sauce

2 cups marinara sauce

2 cups alfredo sauce

1/2 cup ricotta cheese

Filling

1 lbs jimmy dean italian sausage drained and cooked, cool

1 egg

15 ounces whole milk ricotta cheese

1 (8 ounce) mozzarella cheese, grated

1/2 cup parmesan cheese, grated

1/2 cup asiago cheese, grated

1/2 cup romano cheese, grated

1 tablespoon italian seasoning, blend

salt and pepper, to taste

Noodles

1 lb lasagna noodle

1/2 cup Italian breadcrumbs

1 cup Italian blend cheese

Directions:

Blend first two marinara ingredients together in a large saucepan. Add remaining ingredients and heat on medium, stirring frequently. The cheese will melt and the sauce will become creamy. Keep warm.

 Beat egg into a large mixing bowl and add all remaining ingredients, blending well. Keep refrigerated until you are ready to use.

Cook lasagna exactly according to package directions. Drain and rinse immediately with cold water so they are cool enough to handle.

When ready to make, spread about 1/4 cup of marinara sauce in a large 9×13 baking dish. Based upon the number of noodles in your 1 lb of noodles, divide the filling accordingly. Lay one lasagna noodle in baking dish and spread with filling along noodle. Loosely roll the noodle up, jelly-roll style. Decide if this looks about right to you. If so, keep rolling the rest of the noodles. Otherwise use more filling per noodle and discard the extra noodles.

Continue with each lasagna noodle until all noodles are rolled and cut each roll in half and arranged in baking dish. Cover each roll with remaining sauce, the remaining mozzarella cheese and top with Italian breadcrumbs.

Bake in preheated oven at 350 degree for about 35 minutes.

I made my lasagna rolls and then i froze them in the freezer on a cookie sheet.  Once they were frozen, I added them to a ziplock bag.  When i was ready to cook them, i assembled the dish and I baked it longer, for 50 mins. 

I also ended up with lots of left over noodles, so I blended up the filling again and made another batch. 

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