PB Oatmeal Chippers

I am not quite sure where I got this recipe. I was looking in my recipe box for a different recipe and I found this recipe scribbled on a scrap of paper. (there wasn’t even a name, I made it up…) On a whim I decided to make them and I wasn’t disappointed to say the least!! From the name it’s pretty obvious that these cookies are packed with delicious ingredients, boy are they yummy!

PB Oatmeal Chippers

1 c. butter, softened
1 c. sugar
2/3 c. brown sugar
1 c. peanut butter
1 tsp. vanilla
2 eggs
2 c. flour
2 tsp. baking soda
1/2 tsp. salt
1 c. oatmeal (I used quick, but I don’t think it matters)
1 c. chocolate chips

Cream butter, sugars. Add eggs, vanilla and peanut butter. Combine flour, soda and salt then add to creamed mixture. Add oatmeal, and finish off with the chocolate chips.

Bake at 350 degrees for 9-12 minutes, or until the edges are just slightly brown. (They will look not quite done) Let the cookies sit on the cookie sheet for a few minutes, until set.

Soft Pretzels

My dear sister (who should really start her own food blog...) shared this recipe with me. For those of you who don’t know, Mall pretzels are one of my favorite things to eat and try as I might I have never found a recipe to compare, until now! The kids had blast rolling, cutting and creating. And my bottom enjoyed the extra padding (I seriously ate at least half of the batch!)

 

Soft Pretzels

4 t. Yeast
1 t. Sugar
1 1/4 c. Warm Water
4 c. Flour
1/2 c. Sugar
1 1/2 t. Salt
1 T. oil
1/2 c. baking soda
4 c. Nearly boiling water (you want the soda to sizzle and dissolve, if your water is not hot enough it will simply settle at the bottom of your dish)
Kosher Salt
Cinnamon and Sugar Mixture

In a small bowl, dissolve yeast and 1 t. sugar in warm water. Let stand until creamy, about 10 minutes.
In a large bowl, mix together flour, 1/2 c. sugar, and salt. Make a well in the center and add the oil and yeast mixture. Mix and form into a dough. Knead the dough until smooth, about 7-8 minutes. (I just left the dough in my KitchenAid and let it go to town!) Lightly oil the dough, cover and place in a warm area to rise until double in size, about 1-1 1/2 hours.
Preheat oven to 450 degrees. Dissolve baking soda in water. Take dough and divide into 12 pieces (or how ever you want: sticks, bites, etc.) Roll each piece of dough into a rope and shape. Dip each shaped piece into baking soda solution and place on cookie sheet covered in parchment. Bake for 6-8 minutes.
When the pretzels are out of the oven, brush with melted butter and sprinkle with desired toppings.
YUMMY!

BBQ Chicken Braid

After my super chef brother-in-law, Ryan, showed me how to to fancily braid my pizza pockets I have been looking to upgrade one of our dinner favorites. And then I found this on one of my favorite food blogs: My Kitchen Cafe. The bread recipe she uses is incredible!! My braid came out soft and fluffy on the inside with a light crunch on the outside.
If the braiding is confusing Melanie has a tutorial on her blog. Check it out.

The only change I made was adding mushrooms, and bacon crumbles and then brushing the top with garlic butter as soon as it comes out of the oven. My oh my this is delicious!
p.s. the kids aren’t too hot on BBQ so for them I make a ham and cheese or pepperoni—they LOVE it.

BBQ Chicken Braid
*Note: the amounts of chicken, onions, barbecue sauce, and cheese in the recipe can be altered based on your preference - simply add more or less to your liking.
*Makes 2 large braids
1 recipe French Bread Rolls
2 cups shredded, cooked chicken
Mushrooms
Bacon crumbles
1 red onion, sliced into thin half moons
1 1/2 cups barbecue sauce
1 cup shredded mozzarella cheese
1 cup shredded sharp cheddar cheese
Preheat the oven to 400 degrees.
After the French bread roll recipe has gone through the first rise, split the dough into two parts. Lightly cover one portion and set aside. Roll the other portion into about an 11X17-inch rectangle (I roll mine out directly on a sheet of parchment to make for easy transfer to the baking sheet and oven). Using a pizza cutter or knife, cut 1-inch wide strips in towards the center, starting on the long sides. There should be a solid strip about 3 inches wide down the center, with the cut strips forming a fringe down each side. Spread half of the barbecue sauce down the center strip. Top with the chicken, onions and cheese. Fold the side strips over filling, alternating strips from each side and pressing them into the dough on the opposite side, forming a braid. Pinch or twist to seal.
Place the braid on a lined baking sheet (or simply transfer the silpat liner to a baking sheet) and let rest for 15 minutes. While it is resting, follow the same steps above for the second portion of dough. Bake the first braid for 15-20 minutes (while the second braid is resting), until golden brown and bread is baked through. Remove from oven, brush with melted garlic butter and bake the second braid.
Let the braids rest for 5 minutes. Using a serrated knife, cut braid into sections and serve warm.
Recipe Source: My Kitchen Cafe

French Bread Rolls
adapted from allrecipes.com
*Makes about one dozen rolls

1 1/2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
2 tablespoons white sugar
2 tablespoons vegetable oil
1 teaspoon salt
4 cups all-purpose flour

In a large bowl, stir together warm water, yeast, and sugar. Let stand until creamy, about 10 minutes.

To the yeast mixture, add the oil, salt, and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.

Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 12-14 equal pieces, and form into round balls. Place on lightly greased baking sheets at least 2 inches apart. Cover the rolls with a damp cloth (or greased saran wrap), and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).

Bake for 12-13 minutes in the preheated oven, or until golden brown

Bajio Chicken

I found this recipe and really liked it. Im not sure what Bajios chicken tastes like but this is good. I forgot to take a picture. Sorry.

5 chicken breasts
1/2 cup salsa
1 T. cumin
1/2 cup brown sugar
4 oz. can diced green chilies
6 oz. sprite

Through all of the ingredients in a crock pot and cook on low for 5 hours. Shred the chicken and let it cook for another hour. I had mine as a taco but you could do a lot with it.

Lemon Chicken

This is something I came up with that has become a staple at our house. I will warn you, I am a non-measuring type of cook.Last time I made it I came up with some measurements and this is what you get. If it’s a little tart, add sugar. If it’s too thick add chicken stock, etc, etc.
Like all recipes there are many things you can change, for this you can bread the chicken in regular bread crumbs, but you will sacrifice texture, big time. Panko crumbs can be found in the bulk section of Winco or the Asian section. If you have never used them before you will be very pleasantly surprised how incredible the the chicken will taste.

Lemon Chicken

Chicken Breasts, pounded thin (I use tenders, much easier)
Panko Bread Crumbs
Olive Oil
Butter
Eggs
Flour

Bread chicken by first dredging breasts in flour, then eggs and finally bread crumbs.
In a large skillet melt a tablespoon butter with some EVOO. Heat until warm enough to pan fry.
Place chicken in the oil and pan fry until golden brown.

Sauce
1/3 c. Lemon Juice
1 2/3 c. chicken stock
1/4 c. sugar
2-3 T. butter
2-3 T. flour

Once the chicken is cooked add butter to the pan and melt. Once melted, add flour to create a roux. Slowly add chicken stock, lemon juice and sugar. Cook over med. heat until the sauce is thickened.

Serve with rice and enjoy!