Soda Bread

It has been quite some time since we shared a recipe, and I hope that now that I am done with school that I can find the time to share something tasty with you once a month.

St. Patrick’s Day is this weekend and I don’t know about you, but I LOVE Irish food. Traditional Irish Soda Bread doesn’t have any dried fruits or anything in it, but this version is quite good. So, today I give you my take on Soda Bread. This recipe is based on Ina Garten’s.

What You’ll Need…

4 Cups All Purpose Flour

4 Tablespoons Sugar

1 Teaspoon Baking Soda

1 ½ Teaspoons Salt

4 Tablespoons Cold Butter (Cut into cubes)

1 ¾ Cup Buttermilk

1 Egg

½ Cup Raisins

½ Cup Dried Cranberries

Preheat your oven to 375.

Place parchment paper onto a baking sheet. A well-greased pan or non-stick foil on a baking sheet will work, too.

Combine the flour, sugar, baking soda, and salt in the bowl and mix with a hand or stand-mixer. While mixing on low add the cubes of butter and mix until the butter is mixed in.

With a fork lightly beat together the buttermilk and egg, With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture.

Combine the dried fruit with a tablespoon of flour so that they don’t all sink to the bottom and mix them into the dough. Don’t worry, the dough will be wet.

Dumped the dough out onto a flour cutting board or counter and knead it into a rounded loaf.

Place the loaf onto the prepared baking sheet and using a bread knife cut an X into the top of the loaf.

Bake for 45 – 55 minutes. It will sound hollow when it is done.

Cool on a wire rack.

Serve warm, at room temperature, or cold – plain, with butter, or with jelly. There really is no wrong way to eat this bread.

Enjoy!

Peppermint Bark

Things have been crazy lately, and for that I apologize. The good news is that we’re only a few days away from Christmas and I have the perfect simple and delicious recipe for you to enjoy the Christmas.

What You’ll Need…

1 White Chocolate Melting Wafers

2 Peppermint Candy Canes

Line a baking sheet with parchment paper or a silicone mat.

Place the unwrapped candy canes in a zip-top bag and break into pieces using a rolling pin.

Place the melting wafers in a microwave safe bowl and microwave for 20 seconds. Stir the chocolate, if it’s not melted all the way microwave again in 10 second increments, stirring in between.

Once the chocolate is fully melted spread it evenly on the parchment or sil-mat and sprinkle the peppermint pieces on top.

Allow the chocolate to set fully before breaking into pieces.

Enjoy!

Bacon Cheeseburger Casserole

It has been FOREVER since I last shared a recipe – or at least it feels that way. This got crazy busy for a few months, but now that I have a short break from school I can finally share a delicious recipe with you!

Today we have for you a delicious, protein packed new take on the cheeseburger.

What You’ll Need…

2lbs Ground Meat

1 Large Russet Potato

2 Tablespoons Ketchup

2 Heaping Tablespoons Mayonnaise

4 Slices Bacon

Cheese

Your Favorite Seasoning

Start off by cooking the ground meat all of the way through, adding your favorite seasoning to the meat as it cooks.

In a separate pan, or the oven, cook the bacon until slightly crisp.

While the meat is cooking, using a mandolin or a very sharp knife thinly slice the potato. In an air fryer, or the oven cook the potatoes slightly. In an air fryer this will take about 7 minutes at 400. In the oven it should take about the same amount of time.

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Next, in a small bowl combine the ketchup and mayonnaise.

Now it’s time to build the casserole! In a greased 9x13” pan lay down a layer of potatoes. 

Spread layer of the ketchup and mayo mixture over top. Next add all of the ground meat in an even layer and top that with the slices of bacon.

Top the meat with as much or as little cheese as you like – this can be any cheese you like. We recommend a good amount of cheese. Drizzle on the remaining ketchup/mayo mixture. Cover everything with another layer of potato slices.

Top that with some more cheese.

Bake at 350 for 30 minutes

Enjoy!

Chocolate Waffles

Here at the Whitaker house we love to have breakfast for dinner every once in a while, and that normally means waffles or pancakes if Christian has a say in the matter. Waffles and pancakes are great, and there are so many different ways to prepare them. Plain, blueberry, chocolate chip, topped with fruit or peanut butter or cream cheese frosting. Yum!

Recently we added a new option to our list, chocolate waffles! You should try them out, you’ll be hooked.

What You’ll Need…

1 ½ Cups All Purpose Flour

3 ½ Teaspoons Baking Powder

1 Teaspoon Salt

¼ Cup Sugar

¼ Cup Unsweetened Cocoa Powder

3 Tablespoons Butter (Melted)

1 ¼ Cup Milk

1 Egg

1 Teaspoon Vanilla Extract

Add the flour, baking powder, salt, sugar and cocoa powder to a mixing bowl and whisk to combine.

Add in the melted butter, milk, egg and vanilla to the dry ingredients and mix until just combined.

Add your desired amount of batter to a pre-heated waffle iron and cook until done.

Serve the waffles on their own or with your favorite toppings!

Creamy Crockpot Chicken "Casserole"

This meal is easy and delicious.

What You’ll Need…

4 Chicken Thighs

1 Can Cream of Mushroom Soup

3 Large Carrots (Peeled and Chopped)

1 Cup Chicken Broth

1 Cup Frozen Peas

4oz Cream Cheese

Seasoned Salt

Pepper

Add the chicken, even from frozen, to your crockpot.

Add the remaining ingredients over the chicken. For the cream cheese, break it up into chunks and sprinkle it throughout the crockpot.

Turn the crockpot to low and allow it to cook for 8 hours.

Serve alone, with pasta, rice or garlic bread! Enjoy!

Cheesy Potato Soup

It has been quite some time since we post a recipe, and for that I apologize! Today we have something that is warm and comforting!

What You’ll Need…

3 – 3.5lbs potatoes

1 (32oz) Box Chicken Broth

2 Cups Water

1.5 Cups Sour Cream

1 Cup Shredded Cheese (Your Choice)

Pepper

Seasoned Salt

Paprika

Start out by washing and peeling your potatoes.

Cut the potatoes into 1-2 inch cubes and add to your crockpot along with the broth and water. Allow the potatoes to cook on low for three hours.

Carefully remove the potatoes from the crockpot and blend until smooth. This should be done in batches. Be careful, blending hot items can be dangerous.

Add the potato mixture back into the crockpot, add the remaining ingredients and stir until combined.

Allow the soup to cook on low for another four hours.

Serve alone or topped with more cheese, sour cream and bacon.

Enjoy!

Butternut Squash Ravioli

I finally have a new recipe for you! If you like butternut squash, or even if you don't this recipe is for you! When I was making the puree Christian told me that he didn't want to try it because he didn't like squash - he loved the pasta, though. 

These ravioli are a delicious combination of sweet and savory, and are delicious. 

What You'll Need.. 

1 3 - 3.5lb Butternut Squash (peeled and cubed)

1/4 - 1/2 Cup Broth (chicken, beef or veggie)
1/2 Cup Sour Cream
1/2 Cup Honey
Black pepper (to taste)
2 Teaspoons Honey Garlic Spice Rub
Olive Oil
Pasta sheets, wonton wrappers or fresh pasta
Butter

Peel and cube the squash. Place in an even layer on a greased baking sheet. Drizzle with olive oil. Roast at 400 for 45 minutes.

Allow the squash to cool before adding it, the sour cream, honey, broth, pepper and honey garlic rub to the blender. Blend until smooth.

Make the ravioli by adding 1-1 1/2 tablespoons of squash puree to a wonton wrapper or pasta sheet. If using a wonton put water on the edges and place another wrapper on top. Use a fork to crimp the edges closed.

Add the ravioli to boiling water until they float to the top, less than 1 minute.

Finish the ravioli in a skillet with melted better and additional honey garlic rub.

Serve topped with grated cheese.