White Bean Pizza Dough

I've tried this out multiple times and think I finally have it mastered now. The next step will be making the flour from dry white beans, but that might be aways down the road yet.

1 cup warm water
1 Tbsp yeast
1 can white beans, drained, rinsed and pureed
1 Tbsp sugar
3-4 Tbsp olive oil
1/2 tsp salt
3-4 cups flour (mixture of any kind - white, wheat or bean)
1 tsp oregano
1/2 tsp (or more to taste) garlic powder

1. Put water in mixing bowl, sprinkle in yeast and sugar and let stand about 5 minutes.
2. Put beans into food processor and pulse until smooth. Stir beans into yeast mixture. Add about 2 cups of flour and the oil. Stir until dough comes together. Let rest for a few minutes (3-5). Add salt, oregano, garlic powder and the rest of flour to dough until dough is soft and smooth, but don't let it get stiff.
3. Once the flour is mixed into the dough knead for 5-10 minutes on low speed. Cover the dough and lit rise for about an hour, or until doubled in size.
4. Add favorite toppings and bake 10-15 min @ 450 °

This makes enough to cover a big cookie sheet (11x15 ) and still have some left over. I'm guessing it would make 2 big round pizzas. I usually wrap my leftover dough tightly and put it in the fridge for a couple days and then make bread sticks with it. You could also freeze it. It is a great way to sneak in a little extra fiber and protein and it doesn't change the flavor!

Paremesan Pretzel Bites

PRETZEL BITES

Texas size Rhodes Frozen roll dough

*as many as you like – each roll makes four bites

coarse salt, parmesan, garlic, cinnamon & sugar

Vanilla glaze (optional)

Take a thawed roll.  Cut it in four equal sections.  Place dough bites on greased sheets. I placed five across and five down on large baking sheets.  Cover with plastic wrap that has been sprayed with non-stick cooking spray, and let dough rise until double in size. (about 35-45 minutes) Bring a large pot of water to a gentle boil.  When dough has risen, plop about 10 pieces into the boiling water, tossing gently for about 45 seconds. Remove with slotted spoon, and place bites on paper towels to drain slightly.  Move bites to greased baking sheets, and bake at 375 degrees for about 15 minutes or until done and golden brown. 

Brush bites with melted butter, sprinkle with Kosher or Sea Salt, garlic and toss in Parmesan cheese.  You can also make Cinnamon and Sugar bites. Make a mixture of Cinnamon and sugar:  About 1 cup sugar and 1 1/2 tsp. of cinnamon, and mix together well. After you butter the pretzel bites, toss in cinnamon and sugar mixture.

You can serve the Parmesan Pretzel bites with a cheddar dip, and the Cinnamon and Sugar Pretzel bites with Vanilla glaze.  So yummy . . . so simple!

VANILLA GLAZE

1 cup powdered sugar

2 tablespoons milk

1 tablespoon melted butter

1 tsp. vanilla extract.

Combine sugar, milk, butter and vanilla and mix well. 

CHEDDAR DIP

1 Tablespoon butter

1 Tablespoon all purpose flour

1 cup milk

1 1/2  to 2 cups of grated Cheddar Cheese.

Melt the butter in a med. size saucepan over medium heat.  Add the flour and stir until blended, and

butter has turned lightly golden brown.  Slowly whisk in the milk and cook until thickened slightly.  Remove from heat and stir in the Cheddar Cheese until smooth and all of the cheese has melted.  Season with salt and pepper.  Shake a few red pepper flakes into sauce for added zing!

Recipe found at Get off your butt and Bake...

Macaroni Grill Rosemary Bread

2 T. yeast

2 T. sugar
2 c. hot water

6-7 c. flour (white, wheat or half & half)

2 T. rosemary

2 t. salt

Add yeast, sugar, water and 1 c. of the flour in a bowl. Let rise in bowl for 10 minutes. Add the salt, rosemary and the rest of the flour until the dough ball is smooth and slightly sticky to the touch. Roll dough into two large round loaves, or four small. Place the round loaves of dough on a greased cookie sheet. Let the bread rise until they double in size (about 30-40 minutes). Bake at 400 for 15-20 minutes, or until top is golden brown. When out of the oven, melt butter over the top of the bread and then sprinkle with extra salt.

Easy Break Sticks

1 Tablespoon Yeast, dissolved in 1 1/2 C warm water
2 Tablespoons Sugar
1/2 Teaspoon salt
3 C flour

Mix and knead for 3 minutes. Melt 1 cube of Butter (I use 1/2) and put in cookie sheet.  Roll dough on floured board. (use lots of flour).  Cut dough into strips. Roll strips in butter and place on cookie sheet.  Sprinkle with garlic salt and parmesan cheese.  Let raise about 10 minutes. Bake at 375* for 20 minutes, until golden brown.

Enjoy!!

Zucchini Bread

This Zucchini bread is one of our favorites!!

Beckys' Best Pizza Crust

So one of my cousins wives is SO talented. She has competed in the Pillsbury Bake Off.
She created this recipe and was nice enough to pass it on to me.
For baking this pizza you need a 15" air pan (it has holes in it) I bought mine at Smith's
This makes 2-15" pizzas.

1 cup WARM water (make sure it is warm I have killed the yeast, it seems to happen easily with this recipe)
1 TBSP Yeast
1 TBSP Brown Sugar
Let yeast, sugar SOFTEN for a few min.
11/4 cup warm water
1/3 cup oil
1/4 cup Parmasean cheese (the powdered kind)
1/4 cup corn meal
1 tsp. Baking Powder
1tsp. Salt
2 cups Whole Wheat flour
2 cups white flour

After the yeast has softened, add the WET ingredients then the DRY, Mix well about 5 min.
Rest 10 min, before rolling out split into two balls.

I heat the pan up a little before I put the dough onto it and don't forget to SPRAY THE PAN WITH PAM BEFORE PUTTING THE DOUGH ON.
Spray some tin foil with Pam and cover pizza if the top tends to cook faster.

COOK ON 550* (YES THAT IS RIGHT) FOR 10 MIN.
ON THE LOWEST SETTING JUST ABOVE THE ELEMENT, (She says sometimes she cooks it right on the element)

Orange Rolls

8 Rhodes™ Dinner Rolls, thawed but still cold
1/4 cup orange juice concentrate, thawed
1 tablespoon sugar
3 tablespoons brown sugar
pinch ground cloves
pinch cinnamon
orange zest, if desired

Glaze:
1 tablespoon orange juice concentrate, thawed
3 tablespoons powdered sugar

Instructions

Combine orange juice concentrate and sugar in a small bowl. Dip each roll in orange juice mixture until well coated. Place coated rolls in a sprayed 9-inch round cake pan or deep dish pie pan. Combine brown sugar, cloves and cinnamon. Sprinkle over rolls. Cover with sprayed plastic wrap and let rise until double. Remove wrap and bake at 350°F 15-20 minutes. Remove from pan onto cooling rack. Combine glaze ingredients and brush over warm rolls. Garnish with orange zest if desired

Pumpkin Dinner Rolls

1 cup sugar
1/2 cup warm water
2 cup warm milk
¼ cup butter, softened or melted
2 cup mashed cooked pumpkin (I usually use one can of pumpkin.)
2 teaspoons salt
1/2 cup wheat germ (can omit and use flour instead)
10-12 cup all-purpose flour (I usually use a mixture of whole-wheat and white flours. I'd recommend going about 1/3 whole-wheat to 2/3 white flour.)
7 teaspoons dry yeast

In large mixing bowl, combine sugar, water, milk, butter, pumpkin, and salt. Mix well. Add wheat germ, 7-8 cups of the flour, and yeast. Mix, and then continue adding flour and kneading until dough is elastic and not sticky.
Place dough in greased bowl; grease top of dough, cover with a towel, and set in a warm place until doubled (about 1 hour). Punch dough down and divide into thirds. Divide each third into 16 pieces and shape into balls.
Place on greased baking sheets. Cover and let rise until almost doubled, about 30 minutes. Bake at 350 degrees for 15-18 minutes, until tops are golden. Brush with melted butter as soon as they come out of the oven. (Note: These rolls usually look somewhat dry when first coming out of the oven. Wait about 15 minutes and they will look and taste beautifully. Don't ask me why, but that's how it always works for me!)

Yield: 4 dozen rolls (If you're not expecting a large crowd for Thanksgiving, I'd recommend halving the recipe. I often do this for smaller groups and it works great!)

recipe from Money Saving Mom and is DELICIOUS....but it makes ALOT even halved.

Olive Garden's Breadsticks

We has these at our super Saturday and they were delish. We are having these tonight with the Tomato Bisque soup, great for dipping!

1 1/3 C. H20
4 tsp. soft butter
4 C. Flour
2 TBS sugar
2 tsp salt
2 tsp yeast
Garlic powder

Mix everything together
roll into log cut into 16 pieces
roll into bread sticks
Cover and raise for 45 min
brush butter and sprinkle with salt
bake @ 400 for 15 min
Brush twice with butter and sprinkle with salt and garlic powder

Thanks Brittnee!!

Corn Bread

WOw! I don't know about you guys but I have been in a long search for the right cornbread. I have tried many that have turned out hard and crumbly. Let me tell you, my search has ended because I have found the one. I got this recipe off of Tasty Kitchens (http://thepioneerwoman.com/tasty-kitchen/recipes/breads/cornbread-and-fluffy-honey-butter/comment-page-4/#comment-8511)
This cornbread is so moist and delicious and a perfect pair for chili or soup. I didn't have the marshmallow fluff to try the honey butter spread but I definitely want to try it, it sounds good:)
We had some homemade chili with this. I don't know if you guys have every made a chili base but it is so nice to have. I use Mrs. Wages pouches and all you have to do it puree tomatoes and mix the spices with it, cook for 20 min and then process in a water bath. I know you can get these packages at Wal-Mart. The nice thing about having this on hand is you can brown hambuger, add the sauce and some kidney beans and it tastes like you have had it stewing in a crockpot all day. Anyway, give it a try you wont be dissapointed. (http://www.mrswages.com/Page/Chili_Seasoning_Sauce.aspx?nt=435)

Corn Bread

• ½ cups Cornmeal
• 1-½ cup Flour
• ⅔ cups Sugar
• 1 Tablespoon Baking Powder
• ½ teaspoons Salt
• ⅓ cups Oil
• 3 Tablespoons Butter, Melted
• 2 whole Eggs Beaten
• 1-¼ cup Milk
• FOR HONEY BUTTER:
• 2 sticks Butter, Softened
• ½ cups Honey
• ½ cups Marshmallow Fluff

Mix dry ingredients, make a well and add oil, butter, eggs, and milk into the center. Stir until just mixed (batter will be runny, but don’t be alarmed!). Bake in an 8″ square pan at 350 degrees for 35 minutes. This doubles perfectly for a 9×13-inch pan.

To make honey butter, whip honey butter ingredients together with an electric mixer and serve at room temperature (can be refrigerated and softened).

French Breakfast Puffs

3 cups flour

3 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon ground nutmeg

1 cup sugar

2/3 cup shortening (Crisco)

2 eggs

1 cup milk

1 1/2 cups sugar

3 teaspoons cinnamon

2 sticks butter

Preheat oven to 350 degrees. Lightly grease 12 muffin cups. Stir together flour, baking powder, salt, and nutmeg. Set aside. Pray. In a different bowl, cream together 1 cup sugar and shortening, then add eggs and mix. Add flour mixture and milk alternately to creamed mixture, beating well after each addition. Fill prepared muffin cups 2/3 full. Bake at 350 for 20-25 minutes or until golden. In a bowl, melt 2 sticks butter. In a separate bowl combine remaining sugar and cinnamon. Dip baked muffins in butter, coating thoroughly, then coat with cinnamon-sugar mixture. Eat. Faint.

Raisin Bran Bread

This recipe doesn't go along with the theme, but I tried it out the other day and I thought it was really yummy!

2 cups raisin bran cereal, divided
1 1/4 cups skim milk
1/4 cup margarine, divided
1 egg
3/4 cup sugar (I used honey)
2 cups flour (I used 1 cup white and 1 cup whole wheat)
1 TBSP Baking Powder
1/2 tsp cinnamon
1 TBSP sugar

Preheat oven to 350*. Mix 1 1/2 cups of the cereal, the milk and 2 Tbsp of the margarine. Let stand 1 minute. Add egg and the 3/4 cup sugar (or honey), mix well. Stir in the flour, baking powder, and cinnamon until well blended. Spread into a 9x5 loaf pan sprayed with cooking spray. Mix remaining 1/2 cup of cereal, remaining margarine, and 1 Tbsp sugar (I left the sugar out) until well blended; sprinkle over batter. Gently press cereal mixture into batter. Bake 50 minutes or until toothpick comes out clean.

French Bread

This is my friend Kristen's recipe. This makes four loaves so if you want you can freeze half or just half the recipe if you don't need as much.

* 5 C. hot tap water
* 4 T. Yeast
* 8 T. Sugar of 1/2 C. honey
* 4 tsp. salt
* 1/4 C. oil
* 12 C. flour

1. Mix ingredients, make dough stiff and let raise
2. Roll out 1/2 of dough like a jelly roll.
3. Cut rolled out section in half to make two loaves.
- repeat with other half of the dough
4. Place on greased pan dusted with cornmeal.
5. Make diagonal slits in the top of the loaves about 2 1/2 in. apart
6. Brush loaves with cold water and sprinkle with sesame seeds (optional)
7. Bake @ 400* for 10 min, turn down oven to 350* and bake for 20 min more.
- To make crisp crust, half way through baking time, brush bread with cold water again.

Cinnamon Rolls

I got this recipe from Kristi. She made these and gave me four of them. Lets just say I ate three out of four.:) Anyway whenever I get a recipe from someone I have found it is easier for me to put it here on the website then trying to keep track of a hundred recipe cards.

Cinnamon Rolls
1 C. Sugar
3/4 C. Margarine
3 eggs
1 tsp Salt
1 C. Potato flakes
2 C. warmed milk
5 + C. Flour
(yeast mixture) 3 TBSP Yeast, 3/4 C. warm H20, 1 TBSP Sugar
(to go in middle of roll)1 Cube Margarine melted, Handful of brown sugar and chocolate chips/raisins and a sprinkle of cinnamon


Add warm milk, margarine and potatoes together.
Slowly add eggs and sugar.
Add yeast mixture and salt.
Add flour to soft dough stage. Let rise until double
Roll out dough, melt one cube of margarine and spread on dough. Layer with brown sugar, cinnamon and chocolate chips/raisins.
Roll dough into a long log and cut off in sections of however big you want them to be.
Bake @ 350 for 17 min or golden brown on top

You can also whip up some frosting or icing to top on these delicious cinnamon rolls!

Easy Breakfast Crescent Braid

I'm notorious for NOT posting the theme. Sorry. At least I'm contributing something every now & again:) I do want to tell you that I got this latest recipe from an awesome website called Our Best Bites. The recipe and pictures are courtesy of ourbestbites.com. If you need a picture tutorial to help you understand it, visit the site. There are step by step pictures to help.

Easy Breakfast Crescent Braid

1 roll Pillsbury Crescent Recipe Creations (these are the ones that are just a sheet of dough; no perforations)
Scrambled Eggs
4-5 strips bacon (sausage would be great too)
1/2 C grated cheese , or more...
optional: Hot sauce

Scramble eggs in a skillet. Since this will cook again in the oven, under cook your eggs. You want them to be cooked enough to hold together, but leave them a bit wet. Cook bacon strips and set aside. (I bake my bacon in the oven. Just lay flat on a foil lined cookie sheet and bake at 400 for about 12 minutes or until crisp) Next, use a rolling pin and a lightly floured work surface to roll out the crescent dough to about 10 in x 12 in. Lay the eggs down the center of the rectangle, leaving room on both sides and the 2 ends. Top with bacon, cheese, and a couple shots of hot sauce if you want.

Use a pizza cutter to slice even slits on the sides of your rectangle. Fold over both ends.

Now starting on one end, bring the side pieces in and overlap them. You'll want to alternate- one from the right, then one from the left and so on and so on. Keep doing it until you get all the way to the end. When you get to the end, just tuck where you can to make it pretty!

Bake according to package instructions. It might take a little longer than the package directs because of the way it's braided. And actually, if you want it shiny on top, give it a quick egg wash before you bake. When it's done, it should be golden brown on top. Remove from oven and let cool for about 5 minutes. Slice on a slight diagonal and eat immediately!
YUM!

Cinnamon Twists

2 Cups warm water
1/2 cup powdered milk
2 teaspoons salt
1/4 Cup oil
2 Tbs yeast
1/4 Cup sugar
1 egg
5 or 6 cups flour

Combine yeast and warm water...let bubble. Add your other ingredients. Let raise in bowl for approx. 20 minutes. Put some oil on the counter where you plan to roll the dough out. Pat dough, with oil on hands, to a rectangle 12" wide and 20" long. Sprinkle sugar and cinammon down center third of the rectangle. Fold right third over sugar and cinnamon. Sprinkle again and fold left third over the top. Grease large cookie sheet. Cut in 1" strips. Twist twice as you place each piece on the pan. Let raise on the pain about 30 minutes. bake in 375 degree oven for 12-14 minutes. Brush with glaze of powdered sugar, hot water and vanilla.

Ham Roll-Ups

This is in the bread category, but my mom always made it for dinner & I do for my family now too. Just pick a nice side & walla, you have dinner.

Ham Roll-Ups

DOUGH:
mix:
1 c. milk
1 tsp. salt
1/4 c. margarine (I use butter)

In 1/2 c. warm water add 2 Tbsp. yeast. Mix yeast w/ first mixture. Beat 2 eggs and add to mixture. Add about 5 1/4 c. flour.

INSIDE:
8 oz. cream cheese
ranch dressing (a few dollops)
mustard (tiny squeeze)
ham (use deli thin slices): sorry the measurements are so vague... use your taste to how you like it... it's very flexible

Roll out dough and spread cream cheese mixture all over. Layer ham on next. I like overlapping layers for a good ham flavor. Roll lengthwise and cut 1 1/2"- 2" thick rolls. Place rolls in baking dish, spacing a little. Bake 350 degrees 15-20 minutes.

Zucchinni Bread

I'm not trying to compete with Amber's zucchini bread, I promise. I just made this recipe and it's AWESOME. So here's another version you may want to try. I got it from Allrecipes.com and it had over one thousand 5 star reviews!!

Zucchini Bread

3 c. flour
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
3 tsp. ground cinnamon: sift these ingredients

3 eggs
1 c. vegetable oil (or 1/2 c. unsweetened applesauce + 1/2 c. oil)
2 c. sugar
3 tsp. vanilla
3-4 c. zucchini
1 c. chopped nuts (opt)

Grease & flour two 8x4" pans. Preheat oven to 325 degrees.

In mixer beat eggs, oil, vanilla, & sugar. Add sifted ingredients. Beat well. Stir in zucchini & nuts until well blended. Pour into pans. Bake 40-60 min. Cool 10 min. & remove from pans. Finish cooling.

Zucchini Bread

I like to make this recipe a healthier sugar free one, so I put the subsitutes to the side that I use. My husband even actually likes this one!

1 1/2 cup flour (I use 1 cup whole wheat flour and 1/2 cup white)
1 tsp cinnamon
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp baking powder
1/4 tsp ground nutmeg
1 beaten egg
1 cup sugar (I use 1/2 cup honey instead)
1 cup shredded, unpeeled zucchini
1/4 cup cooking oil (I use 1/2 cup applesauce instead)

Grease bottom and sides 8x4x2 loaf pan. In medium bowl combine flour, cinnamon, baking soda, salt, baking pwd, and nutmeg. Make well in center of mixture, set aside. In another bowl combine beaten egg, sugar, zucchini, and oil. Add zucchini mixture all at once to flour mixture. Stir just until moistened. Bake 350* for 45 min.

Pumpkin bread

I wish I had a can of pumpking make this right now! This recipe is one that freezes really well and is SO yummy !!!

INGREDIENTS:
1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger

DIRECTIONS
Preheat oven to 350 degrees F. Grease and flour three 7x3 inch loaf pans.
In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.