New Years Pretzels

I have no idea where this recipe came from, but my mom made it for New Years for as long as I can remember. I made them for the first time last year, and while they rose more than I would have liked, they were still delicious and I look forward to making it on New Year’s Eve this year.

What You’ll Need…

2 Cups Milk                                                                            

½ Cup (1 Stick) Butter

4 ½ Teaspoons Yeast                                                                    

½ Cup Granulated Sugar

7 Cups All-Purpose Flour

2 Eggs

Icing/Glaze:

1 Cup Powdered Sugar

1Tablespoon Water

1 ½ Teaspoons Vanilla

Topping (Optional):

Maraschino Cherries

Heat the milk and butter in the microwave for one minute.  Add the yeast to the milk/butter mixture and allow it to dissolve.

In a separate bowl whisk together the sugar and 1 Cup of flour. When the yeast has dissolved add it to the sugar and flour mixture. 

Add the eggs and combine before adding the rest of the flour gradually, in about ½ cups.

When the dough is thoroughly combined knead the dough until smooth and allow it to rise in a greased bowl for an hour. Cover the bowl with a tea towel and keep it in a warm place.

After an hour, punch the dough down before allowing it to rise for another hour.

At this point pre-heat your oven to 375.

Divide the dough in two and roll each section into a rope about 24 inches long. Cross the ends leaving a space in the center like, a pretzel. It is best to form the pretzel on the greased baking sheet that you are going to bake it on. Allow it rise, covered, for 15 additional minutes.

After the final rise bake the pretzels at 375for 25- 30 minutes.

When slightly golden brown, removed the pretzels from the oven and allow them to cool on a wire rack.

While the pretzels are cooling make the glaze by combining the powdered sugar, water, and vanilla.

When the pretzels are cooled, cover with the glaze and if you desire with maraschino cherries.

Enjoy!

Andes Candies Mint Chip Cookies

One week until Christmas! Is everyone ready? Well, just in case you’re looking for a new cookie recipe to try out for your family party or as presents this one just might work for you. It’s simple and is a twist on traditional chocolate chip cookies. While chocolate chip cookies are delicious they aren’t very festive, these cookies on the other hand have a small amount of holiday cheer. Enjoy!

What You’ll Need…

2 ¼ Cups All-purpose Flour

1 Teaspoon Baking Soda

½ Teaspoon Salt

1 Cup (2 sticks) Butter (Softened)

¾ Cup Granulated Sugar

¾ Cup Light Brown Sugar (Packed)

1 Teaspoon Vanilla Extract (Maybe a little extra if you like vanilla.)

2 Eggs

20 Andes Candies Mints (Chopped)

Pre-heat your oven to 375.

Start out by chopping your candy mints, you can also buy Andes Candies Baking Chips if you so choose.

In a medium mixing bowl cream butter, sugars, and vanilla using a hand mixer. Once creamy add the eggs and beat well.

Now add the dry ingredients; flour, baking soda, and salt. Mix until combined.

When the dough comes together set aside the mixer, add the Andes Candies, and mix with a spoon until the candies are distributed throughout the dough.

Scoop dough “balls” of your choice of size onto a greased baking sheet. Bake at 375 for 8-10 minutes.

Allow the baking sheet to sit for about one minute after being removed from the oven before you move the cookies to a cooling rack.

Enjoy by themselves, with a class of milk, or even sandwich two together with a scoop of ice cream in the middle. 

Potato and Cheese Pierogies

Pierogies… yum, right? I have loved pierogies for as long as I can remember and I finally decided to try making my own. They’re not hard to make and they are absolutely delicious. Give them a try and let me know what you think.

What You’ll Need…

3lbs Potatoes

2 Tablespoons Butter

½ - ¾ Cup Milk

8oz Cheese of Your Choice (Gouda and goat geese work well, but you can use anything you like.)

1 ½ Cups Semolina Flour (If you choose to use all-purpose flour instead use 3 Cups.)

1 Teaspoon Salt

1 – 1 ½ Cups Water

Scrub the potatoes before placing them in a large pot and covering with cold water. Allow the potatoes to come to a boil over medium- medium-high heat and let them boil until the potatoes are fork tender, about 40 minutes. When the potatoes are cooked carefully drain them and mash them with a potato masher. Once mashed, add the butter and milk to the potatoes. I used enough milk so that the potato mixture is smooth, but still has lumps. Add the cheese(s) and thoroughly combine, allowing the cheese(s) to melt.

While the potatoes are cooking or later in the day because the potatoes can be stored in the refrigerator, move onto the pasta.

Combine flour and salt in a mixing bowl, once combined add the water a little bit at a time until the dough starts to come together. When a loose dough is formed knead the dough until it is smooth. Allow the dough to rest covered in the bowl for 20 minutes.

Once the has rested divide into four sections and roll each section out on a floured surface until it is about an 1/8 of an inch thick. (I find it easier to roll out a section, cut out the circles until that section is gone, and then move onto the next section.) When the dough is rolled out carefully cut out 3-inch circles. You can use a cookie cutter or cut around a cup or lid using a knife. You will have to re-roll each section at least two times to be able to use it all; much like when making cut out cookies.

Now that all of the circle had been cut out place a tablespoon of filling on one side of the dough. Flatten the filling out slightly, it helps if the filling has been warmed up, especially if you have refrigerated it. Fold the filling-less side over the filling and using your finger press the edges so that they seal. Place the filled and seal pockets on a greased baking sheet until they are all complete. This recipe makes 24 pierogies. There will be a lot of left over filling, but it is delicious, it is cheesy mashed potatoes after all.

When the pierogies have been filled and sealed it is time to cook them. Bring about 5 quarts of water to a boil. When the water is at a rolling boil place 4 pierogies into the water to cook. They will float to the top when they are done. Remove them from the water with a slotted spoon and place aside.

When all of the pierogies have been removed from the water you can take a few different routes at this point. If you want to freeze them for later make sure that they are dry, or they will stick together, place them in a freezer bag, and freeze. My favorite way to prepare these delicious pockets of goodness is to sauté in butter and server topped with sautéed vegetables. You can prepare them however you like.

You can also fill them with sauerkraut along with the potato/cheese mixture, but Howard does not like sauerkraut so I stuck with just the cheese and potatoes.

Enjoy! 

Nutella and Goat Cheese Crepes

If you’re looking for a special, maybe French inspired, weekend or holiday breakfast, these crepes may just be for you. You don’t have to keep the filling exactly the same as the recipe says, but the goat cheese, fruit, and chocolate go together perfectly. These are perfect for a Christmas morning breakfast!

What You’ll Need…

4 Large Eggs

1 Cup Milk

½ Cup Flour

1 Tablespoon Sugar

1/8 Teaspoon Salt

3 Tablespoons Butter, (Cut into 12 cubes)

½ Teaspoon Vanilla Extract

Filling:

4 oz Blueberry or Cranberry Flavored Goat Cheese

Nutella (To Taste)

In a medium mixing bowl combine the eggs, milk, flour, sugar, salt, and vanilla. It should look like a very thin pancake batter.

Once the batter is mixed place one of the butter cubes in a 10-inch non-stick skillet and allow the butter to melt and coat the pan.

When the butter is melted pour ¼ Cup of the batter into the skillet and swirl it around so that the entire bottom of the skillet is coated. Over medium heat allow the crepe to cook for about one minute. While it is cooking go around the edges with a spatula so that it doesn’t stick. After one minute flip the crepe and allow the other side to cook, one more minute.

Place the cooked crepe on an oven safe plate and keep warm in a 200 degree oven until the remaining crepes are cooked.

Repeat the process with the remaining batter. This should make 8-9 crepes.

When all of the crepes are cooked, one at a time, place a crepe on a plate or cutting board and place a serving of goat cheese and Nutella in the center. Fold in two of the ends, the one facing you and the one away from you. Take one side and fold it over the filling and then roll it over the rest of the crepe. (You can always use plain goat cheese and your favorite jelly or jam instead of the flavored kind.)

Enjoy the crepes as they are, or you can top with cinnamon or cinnamon and syrup.  

Celebration Corn

Happy Thanksgiving a day early, everyone! I’m sure if you’re making something for the big day tomorrow you’ve had it planned out for a while, right? Well just in case you’re supposed to bring a side dish to the family get together and still don’t know what to bring this dish is great. You can always just use it as a side dish at a regular everyday dinner, too. However, it’s really easy to make and just as easy to double, or triple, or even quadruple.

Also, you don’t have to just stick with the main veggies, you can add anything you like to it, maybe some spinach, or carrots, or green beans.

What You’ll Need…

½ Large Onion, per 2 people (Chopped)

1 Bell Pepper, per 2 people (Diced)

2-3 Large Button Mushrooms, per person (Sliced)

½ Cup Frozen Corn, per person

2 Tablespoons Olive Oil

½ Teaspoon Garlic Powder

½ Teaspoon Chili Powder

½ Teaspoon Herbes de Provence

Any other veggies you want to add.

As always, start out by chopping, slicing, and dicing your vegetables.

Add the olive oil to a medium skillet and allow the oil to heat slightly. When the oil is warm add the onions and peppers, allow them to cook until they start to soften. About 3 minutes. If you are using carrots or anything else with a longer cook time add it with the onions and peppers.

Once the first round of veggies as started to soften add the corn and mushrooms. Allow the corn to heat up and the mushrooms to sauté. If you plan on adding spinach, do so before you add the mushrooms and corn so that it has time to wilt.

When the mushrooms and corn have been cooking for about 1-2 minutes add the spices and combine. Allow the veggies to cook for one more minute and then remove from heat.

Enjoy!

For even more flavor, add in a can of your favorite baked beans and allow the beans to heat in the skillet. 

(This batch also has carrots and spinach.)