Recipes from another Kitchen

I didn't realize how much I would miss baking/cooking :( But, I have done a little baking while we've been here... brownies, cookies, and salsa!

I can't wait until Fall Break... I think I am going to do some baking with the girls!

Thanks to Mrs. Kenow though, I have some recipes that I am so excited to use when I come home for Thanksgiving! I thought I'd share one with you today. I don't have pictures of what she made for us, but I found this one on google images and it is pretty darn close to what Mrs. Kenow made! She is an amazing cook and is so thoughtful to bake for us! We love it all!

a quick and easy recipe that produces all the favorite flavors of caramel rolls in an hour

Speedy One Hour Sticky Buns
Ingredients:
4-1/2 to 5 cups bread flour
4-1/2 tsp. instant blend dry yeast
1/3 c. sugar
1 tsp. salt
1 c. milk
1/2 c. water
1/3 c. butter or margarine
1 egg
TOPPING:
1/3 c. butter
1/3 c. brown sugar
1/2 c. chopped pecans

Directions:
In a large mixing bowl, combine 2 c. flour, yeast, sugar, and salt; mix well. In saucepan, heat milk, water, and butter until warm (120-130 degrees) butter does not need to melt. Add egg. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in enough remaining flour to make a soft dough. Knead on floured surface until smooth and elastic, 3-5 minutes. Place in a greased bowl, turning to grease top. Cover; let rise in warm oven (turn to lowest setting for one minute, turn off) for 15 minutes.

Prepare topping: in small saucepan, combine butter and brown sugar; heat and stir until blended. Add nuts. Spoon topping into greased muffin pan cups.

Divide dough into 4 parts. Divide each fourth into 6 pieces. Shape each piece into a smooth ball; place in cups. Cover; let rise in warm oven for 10 minutes. Bake at 400 degrees for 10 minutes. Cover pans with foil and invert onto rack. Cool 1 minute; remove pans. Cool.

Makes 24 servings

Country Style French Toast

Jen, Amy, and I made this Country Style French Toast (inspired by Kimmie's Coffee Cup) the last morning we were at home. Follow these simple steps, and you'll be in for a mighty fine breakfast!

mix oats, 1/2 stick of melted butter, and crushed pecans

Dip your bread in your normal french toast egg mixture. Then, spread a spoonful of the oat/pecan mix on top of bread.

You can put the oat/pecans on both sides if you wish. Note: this french toast may take longer to toast, but it is so worth it! Serve right away with butter and syrup for on top :)

Strawberry Spinach Salad

This salad is a favorite of ours, especially when we have fresh strawberries from the stand...

Ingredients:

• 3/4 cup white sugar (I use Splenda instead)
• 3 tablespoons sesame seeds
• 3/4 teaspoon sesame oil
• 1 tablespoon and 1-1/2 teaspoons poppy seeds
• 2-1/4 teaspoons dried minced onion
• 1/4 teaspoon paprika
• 3/4 cup vegetable oil
• 3/4 cup balsamic vinegar
• 3 bunches fresh spinach - chopped, washed and dried
• 3 cups strawberries, halved

In a blender, mix together the sugar, sesame seeds, sesame oil, poppy seeds, dried onion, paprika, oil and vinegar. Refrigerate until chilled. In a salad bowl, combine the spinach and strawberries. Drizzle with dressing, toss lightly and serve. (enough dressing for 6 servings)

Scalloped Tomatoes

Do you have an excess of tomatoes (from your plant or others') this summer? Then, don't think twice about making this Scalloped Tomatoes Recipe! It is delicious, and in my mom's words, "a keeper!"

Ingredients

• Good olive oil
• 2 cups (1/2-inch diced) French bread 
• 16 ripe tomatoes, cut 1/2-inch dice (about 2 1/2 pounds)
• 1 Tbsp. minced garlic (3 cloves)
• 2 Tbsp. sugar
• 2 tsp. kosher salt
• 1 tsp. freshly ground black pepper
• 1/2 cup julienned basil leaves, lightly packed
• 1 cup freshly grated Parmesan cheese

Directions

Preheat the oven to 350 degrees F.

Heat 3 Tbsp. of olive oil in a large (12 inch) saute pan over medium heat. Add the bread cubes and stir to coat with the oil. Cook over medium heat for 5 minutes, stirring often, until the cubes are evenly browned.

Meanwhile, combine the tomatoes, garlic, sugar, salt, and pepper in a large bowl. When the bread cubes are done, add the tomato mixture and continue to cook, stirring often, for 5 minutes. (If your tomatoes are really juicy, add 1 Tbsp. of flour). Off the heat, stir in the basil.

homemade croutons

Pour the tomato mixture into a shallow (6 to 8 cup) baking dish. Sprinkle evenly with the Parmesan cheese and lightly drizzle with olive oil. Bake for 35 to 40 minutes until the top is browned and the tomatoes are bubbly. Serve hot or warm. (Also, this is really tasty served on toasted french bread, like bruschetta.)

*If you have extra french bread, cut them into cubes (like before), & heat 3 Tbsp. of olive oil in a large saute pan over medium heat. Add the bread cubes and italian seasoning (remember a little goes a long way) and stir to coat with the oil. Cook over medium heat for 5 minutes, stirring often, until the cubes are evenly browned. Let cool, and enjoy these homemade croutons on your salad or add them to the top of your scalloped tomatoes :) yum!

Grandma Dottie's Zucchini Bread

While in college, this was requested by
Jon and his friends to be in a care package from us :)

Zucchini Bread 

2 c. sugar

3 eggs

1 c. oil

2 c. grated zucchini (1 lb.) (squeeze water out after grated)

3 c. flour

1 tsp. cinnamon

1 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

¼ c. milk

1 tsp. vanilla

Blend sugar, oil, and eggs. Stir in zucchini, milk, and vanilla. Mix the spices in the flour and add to mixture. Grease and flour two 9x5” loaf pans (or grease 24 muffin tins – or grease a bunt pan). Pour in mixture and run the bottom of a spoon down the top before putting in oven. This will keep the bread from cracking. Bake at 325 degrees F for 1 hour or until a toothpick comes out clean (approx. 10 minutes for muffins – approx. 1 hour and 20 min for bunt cake). Cool bread in pans 10 minutes before removing. 

Happy Thanksgiving from the McDaniels!

 Dad, of course mastered the turkey once again! It was so moist and tasty.

Jen made the most delicious Sweet Potato Casserole... BOMB! (recipe below!)

This is our stuffing (or as you might call it: dressing)... the best part are the apples and sausage, YUM!

You can't have Thanksgiving without Mom's famous garlic, cream cheese mash potatoes :)

Our dining room center piece 

My favorite dish this year was the sweet potatoes, so here's the recipe... you've got to try it! 

Sweet Potato Casserole

Ingredients

• 4 cups sweet potato, cubed
• 1/2 cup white sugar
• 2 eggs, beaten
• 1/2 teaspoon salt
• 4 tablespoons butter, softened
• 1/2 cup milk
• 1/2 teaspoon vanilla extract
•  
• 1/2 cup packed brown sugar
• 1/3 cup all-purpose flour
• 3 tablespoons butter, softened
• 1/2 cup chopped pecans

Directions

1. Preheat oven to 325 degrees F (165 degrees C). Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.
2. In a large bowl, mix together the sweet potatoes, sugar, eggs, salt, butter, milk and vanilla. Mix until smooth. Transfer to a 9x13 inch baking dish.
3. In medium bowl, mix the sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
4. Bake in the preheated oven 30 minutes, or until the topping is lightly brown.

Choir Social hosted by the Soprano Section :)

 Made by popular demand, these "Spruced Up Trader Joe Muffins" (check old blog posts for the recipe) will be at the choir social this evening. Thanks to our mystery friend who "boo-ed" us during Halloween, we got to use the perfect little baking wrappers and tooth pick pumpkin signs :) Thank You!!!

Happy Veterans' Day! Happy Fall! Sopranos Rock! We Love Choir! We Love Carol! Happy Singing!

Sprucin' Up Trader Joe's Pumpkin Muffins

Happy Fall Everyone! here's a favorite seasonal breakfast of mine...

To spruce up these already wonderful pumpkin spice muffins,  simply add about 5 chocolate chips and a small dollop (about 1 tsp.) of low-fat cream cheese to the top of the batter.

Follow box instructions... I find that 12-13 minutes does the trick for 18 muffins. Enjoy!!

* if you don't have a Trader Joe's nearby or can't find the pumpkin bread mix, use any ordinary pumpkin muffin recipe, it should work just the same!