Monday, October 31, 2011

Crusty Baguettes in 30 minutes

Ingredients
2 cups very warm water
1 packet yeast
2 tablespoons sugar
1 1/2 teaspoon salt
3-4 cups flour


Directions
  1. Preheat the oven to 425 degrees.  In a large bowl, whisk together the warm water, yeast, and sugar.  Set the bowl on top of your preheating oven for ten minutes.  Stir in the salt and add the flour a half-cup at a time, until the dough becomes soft but not sticky.  Knead the dough until elastic.
  2. Cut the dough into four even pieces.  Roll each of them into four long, thin ropes.  Twist together two of the ropes to form one loaf.  Twist the other two ropes together to form a second loaf.  Transfer both onto a large baking sheet lined with parchment paper.
  3. You can now bake the loaf right away (if you’re in a hurry) or allow it to rise for an additional 15-30 minutes on top of your warm oven.
  4. Now for the SECRET: Fill a large bowl with 3-4 cups of ice.  Open your hot oven and place the baking sheet with the baguettes inside, then toss the ice cubes on the bottom of the oven and quickly shut the door.  Do NOT open your oven for 15 minutes.  Bake until golden brown, about 15-18 minutes.
Serve fresh and hot with your favorite olive oil for dipping.

Recipe from Babble.  

Chocolate Chip Cookie Dough Dip

Ingredients
 
1/2 cup butter
1/3 cup brown sugar
1 8-ounce block of cream cheese, softened
3/4 to 1 cup powdered sugar (*to taste)
1 teaspoon vanilla extract
3/4 cup mini chocolate chips, plus extra for sprinkling

Directions:

  1. In a small saucepan, melt the butter over medium heat. Whisk in the brown sugar until it dissolves and the mixture starts to bubble. Stir in vanilla and set aside to cool.
  2. In a separate bowl, cream the cream cheese and powdered sugar together for 60 seconds. With the mixer on low speed, add in brown sugar and butter mixture. Mix until combined. Stir in the mini chocolate chips.
Garnish with additional mini chocolate chips. Serve with animal cracker, nilla wafers or graham crackers.

I used this as frosting for chocolate cupcakes = the most awesome thing you could eat.  
Recipe from What Megan's Making

Sunday, October 16, 2011

Slow Cooker Sausage Breakfast Casserole


Ingredients
1 pkg. (26 ounces) frozen shredding hash brown potatoes
1 pkg. Jimmy Dean® Hearty Original Sausage Crumbles
1 cup (4 ounces) shredding mozzarella cheese
1/2 cup (2 ounces) shredding parmesan cheese
1/2 cup julienne cut sun dried tomatoes packed in oil, drained
6 green onions, sliced
12 eggs
1/2 cups milk
1 teaspoon salt
1/4 ground black pepper  


Directions
  1. Spray a 6 quart slow cooker with cooking spray. Layer 1/2 of the potatoe on the bottom of slow cooker.  
  2. Top with half of the sausage, mozzarella and Parmesan cheese, sun dried tomatoes and green onion. Repeat layering. 
  3. Beat eggs, milk and pepper in large bowl with a wire whisk until well blended. 
  4. Pour evenly over potato-sausage mixture. 
  5. Cook on low setting for 6-8 hours or on high setting for 3-4 hours or until eggs are set.
Recipe from Jimmy Dean.

 

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