February 28, 2011

Stew Is a Must

If you missed the adventures we had with hail and the storms, you can read them here. The last few weeks have been pretty crazy weather wise, and we've all gotten sick as well. The day I made stew, I didn't even taste it as I turned sick so fast it was the last thing I even wanted to look at.
 The great thing about stew though is, there's plenty of leftovers and it's probably even better the next day! It warmed up so good, it was like heaven when I finally got a bowl of it. Warm, hearty and tasty it warmed up a chilly day and fed this Mom well enough to stay on her feet while the whole house was sick.

That's the thing about stews or soups, you have everything in one place, your vegetables, your meats, your power packed broth. They say Chicken soup cures colds, no doubt it does it's magic, but I thing Beef Stew holds it's own as well.

The other thing about stews I've come to learn is there's really no wrong way to do them. Recipes are the base of any meal of course, same as stews. There's honestly no right or wrong way to do them  I have no idea how you can screw it up either.

This is Wild Mushroom Beef Stew , cooked in a slow (7qt) cooker for about 6 hrs on high. I'm taking a guess on servings, but we can feed our family of 6 plus have about 5 more servings for left-overs depending on what everyone eats. Either way, adjust it to your own family, use less meat, broth and vegetables for your family size.

2-3lbs Roast trimmed and  cut into cubes (or just use stew meat )
8 small to medium potatoes cubed
1 large onion chopped
3-4 med. stalks of celery chopped
2-3 garlic gloves minced
1lb wild mushrooms
1-2 cups chopped carrots
3-4cups Beef Broth
2 sprigs of Fresh Thyme ,
1-2 Bay Leaf
Pepper to taste
* Corn Starch or Flour for thickening the stew

Place chopped carrots, and potatoes into slow cooker. Take about 2 tablespoons of butter into a hot skillet, add mushrooms and thyme and cook, until golden brown (about 10 minutes) Transfer to slow cooker.  Keeping the skillet hot add garlic (more butter if needed) and onions to cook until slightly tender. Transfer to slow cooker and cook the celery the same way till slightly tender, transfer to slow cooker.

Dip the beef cubes in flour and add to the same hot skillet to just brown on it's sides. Transfer to slow cooker until all the beef is browned. Turn the skillet off. Add about a cup of the beef broth to the hot skillet and scrap any dripping and pieces off all sides and bottom,  and add to the slow cooker. Add more broth , but don't add enough to cover everything. While this cooks it'll make extra juice itself, so just add enough that the tops of everything is still peeks out. Add bay leaf and pepper (to taste)  Cook in slow cooker for 5-6 hours on Med. Depending on your slow cooker adjust the time. 
* About an hour before it was done I wanted it to be a little thicker and added 2-3 tablespoons of corn starch. Just sprinkle and stir it in really well and cover again to finish cooking. You can even add the corn starch or flour to the hot skillet while your scraping the pan with broth if you wanted.

Serve with rice and fresh parsley.

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February 27, 2011

Race Day Steak Wraps

We're always watching some sort of sport on Sunday's, alright even Saturdays, and even throughout the week if there's something on. At least one of my planned meals is directed to "Sports Day". They are normally quick, simple and can be put together (not cooked) by the kids themselves that way they can have some fun in creating their own plate.

This Recipe is such an easy one, you can make it up as you go, toss anything in there and just pretty much let everyone make their own wraps. To make it easier I set things up in an assembly line for the kids, they can pick and choose whichever things they like and move on down till they are done.

I got this idea from a Cooking Light recipe Spicy Pork and Bell Pepper Tacos. We didn't have any pork on hand, so I switched it up to beef.

1 1/2 pounds pork tenderloin, trimmed and cut into 1/2-inch strips ( I trimmed up flank steak I had marinating in Italian dressing so I didn't have to even add any seasonings! When I bought it I poured the dressing in a ziplock bag with the meat and sealed, labeled and froze it. Simple way to season anything and cut down a step in preparation)

1 1/2 teaspoons dried Italian seasoning
1/2 teaspoon ground red pepper
1/4 teaspoon salt
4 teaspoons vegetable oil, divided
Cooking spray
1 large bell pepper of each, cut into strips - Red, Green, Yellow  (When I buy or store peppers, I cut into portions, or sizes then freeze. So whenever needed your saving a load of time in preparation!)
1 1/2 teaspoons bottled minced garlic
1/4 teaspoon salt
6 (8-inch) fat-free flour tortillas
3/4 cup (3 ounces) shredded reduced-fat cheddar cheese
3/4 cup  salsa
Lime wedges (optional)

Combine the first 4 ingredients in a medium bowl. Heat 2 teaspoons oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add pork (or beef), and cook for 8 minutes or until the pork/beef is done. Remove from pan; keep warm.

Heat 2 teaspoons oil in pan coated with cooking spray over medium-high heat. Add bell peppers, garlic, and 1/4 teaspoon salt, and sauté 5 minutes or until tender. Divide pork evenly among tortillas; top each serving with 1/2 cup pepper mixture, 2 tablespoons cheese, and 2 tablespoons salsa, and fold. Serve with lime wedges, if desired.

I served the Steak Wraps with the Sweet Onion Dip, fresh chives from our garden and Saute Mushrooms.

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February 24, 2011

Truffle Cakes

Similar to the Lava cakes I do, this little rich cake stole the spotlight on Valentines Day. The difference between the Lava cake and this one, is well there's no Lava. Not that it doesn't take away the yumminess of all that rich smooth chocolate! Found this recipe in Taste of the South

You can make this batter up to 5 days ahead of time and store it in the fridge, but I don't  see how you can avoid the temptation for that long. You'd just be better off making it right then and there. Or now even :)

2 (4-ounce) bars bittersweet chocolate, chopped
1/2 cup plus 1 tablespoon unsalted butter, softened
1/2 cup plus 3 tablespoons sugar
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3 large eggs
3 large egg yolks
1 teaspoon vanilla
Sugar for dusting
Garnish: confectioners’ sugar or berries

1.In a small saucepan, butter and chocolate over med-low heat. Cook until melted, stirring constantly. Remove from heat, and set aside to cool.
2.In another bowl, mix together sugar, cornstarch, cinnamon, and salt. In a separate bowl, mix together eggs, the egg yolks, and vanilla. Add egg mixture to sugar mixture, whisking to combine. Stir chocolate mixture into egg mixture. Refrigerate for 2 hours or bake right away.

3.Preheat oven to 350°. Spray 6 (4-ounce) ramekins with nonstick cooking spray; dust with sugar. Spoon approximately 1/2 cup batter into each dish.
4.Bake for 30 minutes. Remove from oven. Let cool for 5 minutes. Garnish with confectioners’ sugar, if desired. Serve immediately.


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February 22, 2011

Harvesting Rose Hips

I goofed up, but not totally. You normally prune back your roses before winter, so they bounce right back in the spring. Here where we live, our roses are still going well into December.
I'll even admit, I don't prune them back. We have these wild mini roses that just take over, and there's just no pruning them without coming out with scratches  and cuts just about everywhere.
   In other words, I've left them alone and they leave me alone. It's been a great truce :-)  We had horrible weather this winter, which means yard work hasn't been getting done very much. After our last major storm hit we rushed outside to get what we could done, and noticed some rose hips. I must have missed them all along, as they take months to grow.

Rose hips are what forms if you don't prune the withered rose away. Once the rose dies, normally you clip it off a few inches below the dead flower. When you don't, sometimes a rose hip forms, a bulb takes place where the flower died. This holds the seeds. This bulb takes about 3-6 months to grow and ripen. They normally turn yellow, or red when they are ready. Cut them off carefully just below the bulb.

You can either open the hip right away or refrigerate for several weeks before you mess with it.
You can indeed prepare and cook with Rose Hips, but that's not what I'm doing. Maybe I'll get into that later down the line.  ( you do not use the cleaning solution listed below to prepare, use, cook or eat the rose hips, this is for growing only, not eating )

You need to cut open the hip, and the seeds are all tucked in there. Pull them out gently.
You need to wash the seeds with water and 5% bleach, for each cup of water your using add two teaspoons of bleach. Rinse the seeds in water again a couple times, then soak the seeds in 3% peroxide (do not mix the two together) While they are soaking if any float to the top, those are most likely not viable, the ones that sink to the bottom are best to use so throw the floaters away.

You'll need to clean the seeds next, I just took a damp paper towel after rinsing again and rubbed them gently. Now to germinate the seeds,(stratify) , take a moist paper towel with a solution of half water half peroxide- this will help prevent mold. Fold the paper towel and place in a zip lock bag. Date, label and seal. Dont' freeze the seeds, keep well in temperatures of 34-38 degrees and do not let them dry out.

 You can plant right away after cleaning the seeds. If you do you'll want to plant inside outside after danger of frost passes or inside in a light mixture of soil and vermiculite about half an inch deep. If planting inside , you can plant at anytime and replant outside after danger of frost passes.
Dust the seeds and the top of the soil with Captan a fungicide that helps prevent damp off which kills many seedlings. Or if your not crazy about using that, use a solution of diluted peroxide and water. Water and place in direct sunlight.

 I've put my seeds in the fridge as I just know the crazy squirrels will end up digging these up as soon as the sprouts grow. In a couple of weeks when I start the garden seeds I'll plant these along with them.

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February 21, 2011

My First Mom Cake

Nearly 9 years of being a Mom, and four kids later yesterday was my first "Mom" Cake. We had a busy weekend, so I really wasn't going to make my own birthday cake. Was already making dinner, and just too tired to even think about it, but my kids decided not having cake, was not an option.

They picked out a cake and I must say, this was a special treat. My very first cake with "Mom" written on it :) My kids were right, not having cake wasn't an option!

 We were about to slice it when the kids demanded candles too. You should have seen their faces when I said we didn't need them. They looked as if I'd taken away "Their" chance at the candles on their own cake.

Once again, my kids were right. I haven't had candles on a birthday cake since I was a young kid.  It was pretty nice to have a treat just for me glowing and with my name on it that I didn't have to make!

Just don't count the candles....

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February 20, 2011

Company Casserole

Lately we've been having so much company over, and unfortunately at the worst of times. Dinner.
Not saying I don't mind company, but my kids aren't the best at table manners so it's possibly one of the worst times to stop by our house. Next to bedtime, dinner wars drain the very last bit of energy out of me.

When company either drops by or I know they will be stopping by, this is the casserole I prepare. Even without doubling, there's easily enough for an extra plate at the table. It's hearty, cheesy and easy to prepare.

2 cups uncooked spiral pasta
1/2 lb lean gound beef
1/2 lb Italian turkey sausage links, casing removed
1 small onion, finely chopped
1 garlic glove minced
2 cans diced tomatoes un-drained (14- 1/2 ouch each) Or use fresh
1/3 cup tomato paste
3/4 tsp Italian seasonings
1/2 tsp. chili powder
1/4 tsp. dried oregano
1/8 tsp salt
1/8 tsp garlic powder
1/8 tsp. dried thyme
1/8 tsp. pepper
2 oz sliced turkey peperoni
1 cup shredded part-skim mozzarella cheese


Cook pasta according to package directions. Brown beef and sauce into a skillet along with onion and garlic. Cook while stirring over med. heat until meat is cooked through. Drain and stir in tomatoes, paste and seasonings. Bring to a boil and reduce heat. Simmer uncovered for about 5 minutes.
Drain pasta, stir in meat mixture and pepperoni. Transfer half the pasta into a  2qt. baking dish (I used a 8x13 dish) coated with cooking spray. Sprinkle some of the cheese, repeat to layer ending with cheese. Cover and bake at 350 F for about 20-25 minutes or until bubbly.

Now, with casseroles like this, I honestly don't find it necessary to put it in the oven at all, really, it's already cooked. Your adding cheese to an already hot ,mixture, so it'll melt on it's own. This way your cutting out nearly a half hour of your time! If you want to use the oven have at it, pinched for time, skip it! Found this recipe in Taste of Home Healthy beef dishes.


Look out for the Truffle Cakes this week :)

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February 17, 2011

Our Stormy Week

We've been hit with heavy rain lately, yesterday right in the middle of picking up kids from school we were caught in a sudden hail storm!  Ever see kids run for their lives? We did yesterday. The entire school seemed to just go into a sudden rush, kids darting in different directions, covering their heads till they reached classrooms, while the parents of K kids, that would be me, had to run the long way back to the cars. Ever try running with kids during a hail storm?

Yeah not fun. We made it in one piece though. It lasted about 5 minutes, I had started taking pictures on my phone as the storm was building up fast. Before we even turned around to head back (all of 10minutes) it started to storm right on us. Here are the phone pictures before, then the after of the hail when we got home. crazy, yet I Love weather :)

This was the storm coming in from the right, the next picture is another storm that had been building to the left, they met directly over our heads.

We ran for cover just after this was taken,  the clouds swallowed up the entire sun and sky which were a bright blue just minutes ago. These are the hail pictures along with a short video. This is the time of year were we get alot of sudden hail storms, also beautiful rainbow weather. One minute sunny, the next black sky.

 Hey, at least they are watered now :)

Don't you love crazy weather!

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February 16, 2011

Fish Taco Day!

Sometimes just pan fried fish isn't enough to get the kids excited for dinner. Just a small change here and there turns a simple meal they already liked into something they think they've never had. That's all it really takes sometimes with my kids, spruce it up, and you've got excited kids yelling, "Fish Tacos', No way! I can't wait!"

 Yup, it's as simple as that. :)

Unless I'm trying a new recipe with fish it's basically the same thing. Dip the fish into beaten eggs, dip it into bread crumbs and seasonings. Pan fry in oil 3-4 minutes per side till crispy as well as fork tender.
 I made my own tartar sauce as well, which again I don't go by a recipe anymore. Sauces are all by taste, once you get past the first basic recipe you pretty much get the idea of how it should go.

I dice up some pickles, add some lemon, dill, pepper, sometimes hot sauce. Be creative, sample it as you mix and you can create slightly different tastes. Why even bother buying tartar sauce when you can make your own out of a cup or so of mayo and little things in the pantry?

On to the Fish!

After frying up the fish, and chilling the tartar sauce I added a little homemade salsa to it and we had ourselves a simple, no fuss dinner.

 They ate this up so fast I barely sat down with my own before they asked for another one. Now that to me is a bonus win !

Here are a few Pan fried fish recipes here on the blog

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February 14, 2011

Devil's Food Cake

This recips is easy to do from scratch, and they taste about five times better than the "box" version.

Devil's Food Cake (This came from Taste of South)

3/4 cup unsalted butter
1 1/4 cups sugar
2 large eggs
1 1/2 teaspoons vanilla extract
2 cups sifted cake flour
1/2 cup natural unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup whole buttermilk (I don't have buttermilk so I poured a cup of milk and used 1Tablespoon of lemon juice into a cup. Let it sit about 5-15 minutes and stir gently. The milk should have begun to curdle. Measure and use in place of the buttermilk.)
1/2 cup boiling water
1 recipe Chocolate Buttercream

1.Preheat oven to 350°. Spray 3 (6-inch) round cake pans with baking spray with flour.  Line pans with parchment rounds, and spray again. 

2.In a large bowl, beat butter and sugar at high speed with an electric mixer until creamy, approximately 5 minutes. Add eggs and vanilla, beating well.

3.In a small bowl, sift together flour, cocoa, baking soda, and salt. Add flour mixture to butter, alternately with buttermilk, beginning and ending with flour. Mix on lowest speed, add 1/2 cup boiling water, being careful. Increase mixer speed slowly, and mix to combine.( I did this by hand as the water started to splash around too much) Divide batter among prepared pans.

4.Bake until a wooden pick inserted in the center comes out clean, 25 to 30 minutes. Let cool in pans for 10 minutes. Remove to wire racks, and let cool completely. I made these into cupcakes which made 39 and baked for 10-13 minutes till center was set and toothpick came out clean)

Chocolate Buttercream Frosting (from Taste of Home)
*wait till cupcakes/cake have cooled completely before frosting*
1 cup butter, softened
7 1/2 cups confectioners' sugar
2 teaspoons vanilla extract
1/2 cup cocoa powder
1/2 to 3/4 cup milk

In a bowl, cream butter. Beat in sugar and vanilla. Add milk until frosting reaches desired consistency.

Happy Valentines Day !

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February 11, 2011

The Adventures of Pookster And Bubs

Pookster and the Unloose Tooth (The Adventures of Pookster and Bubs)

Pookster and the Practically Perfect Pickle (The Adventures of Pookster and Bubs)

The Adventures of Pookster And Bubs
· Author: Rhonda Funk
· ISBN: 1935265407 (Pookster and the Unloose Tooth) 1935265415 (Pookster and the Practically Perfect Pickle )
· Publisher : Fish Pond Kids; Pap/Cdr edition
· Publishing Date: September 1, 2010
· Price $10.19

Pookster and Bubs are brother and sister on some silly everyday adventures that turn into lessons well learned. In Pookster and the Unloose tooth, Pookster is impatient to loose her tooth and finds a way to get it out before it’s really time. In the end she finds out that things happen when they should and patience although hard, is something she must learn. After all the hard work to loose her tooth, she’s left with an even longer wait till her next teeth come in.

   Pookster and the Practically Perfect Pickle is too funny to get through and not laugh about a battle between a green sweet and sour dill pickle and the thought of Bubs stealing away her practically perfect pickle. Choosing sour words and assuming the very worst, Pookster ends up loosing the green treat when she over reacts.
Left with no pickle at all she’s realizes that she over reacted when her brother wasn't even after the pickle but just trying to play. In the end Pookster learns that using her sour words instead of sweet ones can hurt someones feelings, and lose something she loves.  Apologizes for over reacting to her brother Pookster gets her pickle back and learns a valuable lesson on how to treat others.

These two books were too cute!They each come with a CD so the kids can listen to the story while looking at the cute colorful illustrations. My kids love these books, a funny adorable story yet powerful lesson for the kids to learn. I’d recommend any young children to have these around and enjoy. I know I got a kick out of them, so parents would enjoy reading them right along with the kids.

There’s two more books in the Adventures of Pookster and Bubs you can find them at Amazon.com
Bubs and the Pursuit of Puppiness   and Bubs and the Out-Of- Control Arm

**Disclosure-I received the books mentioned above from Bring it on Communications, to read and review. No monetary compensation was received for this post. I did not have to write an positive review, Any and all opinions are and will always be my own. **

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Does it everytime!

It's been a crazy two weeks. School troubles, squirrel troubles, crazy weather as well. Mean dogs at the kids play ground which in turn had me chasing the kids endlessly just to get out of there.
   My dryer is on it's last leg, my coffee maker died, there's a leaking faucet that won't stop gushing water and my kids (one of them) decided it would be amazingly awesome to go rat-a-tat-tat on my keyboard till the computer BEEPED and Pffffffttttt and *poof* blank dead screen. Not. A. Happy. Mommy.

This though...

Makes me a very happy Mommy :) Does it everytime :)

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February 8, 2011

Stained Glass Hearts

This is a messy craft, as well as one that takes 2 days (or more) to dry and finish. My kids enjoyed the glue part, what child doesn't? They didn't however like the waiting part of it. The end results were well waited for though and they have already started new ones.

These "Stained Glass" hearts use
 - Elmer's Glue
 -White String
 -paper cup
 -wax paper

*You could use glitter too, sprinkle it over the glue after you've painted it

For this craft you need to print out these heart templates. Tape it down to the work area and set the wax paper over it. Measure out the string and cut it to each of the heart lengths (measurements are on the heart template) Having four kids, they mixed the strings up pretty fast, so I'd set the strings aside or just do one at a time so they don't get mixed up.

Dip the string into the  cup with the glue (I put about a tablespoon in there and it was enough,) until it's all covered , making sure to take off any excess glue.
Lay the strings down on the heart template making sure the ends meet so they join together. Slip the small piece of thread. A few inches is fine, depending on where you plan on hanging it cut it accordingly and slip it under neath the top part of the heart. (if your doing the double heart you only need to place the thread on the bigger heart so it'll hang)

Let the strings dry for 12hrs. Once they are completely dry you you'll fill the hearts up with glue. Mix some watercolor paint into the glue, Mixing it well and keep in mind it may dry darker.

Repeat with all the hearts.  Let dry for 24hrs. Once it's completely set and dry carefully remove it from the wax paper.(I wouldn't let the kids do this as mine tore one in half by accident)  Trim the string if needed as well as any extra glue that is along the edges. Our tread came off, so I used a bigger peice of string and just taped it on carefully. The kids did a good job :)


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February 7, 2011

Tellurian Baby Discount!

Some of you already checked out the wonderful Site Tellurian Baby when I mentioned it in my review awhile back, or even on facebook last week when I posted the discount code. Don't want anyone to miss it!
Tellurian is offering my readers a 25% discount off their products! 

Their products are pure, natural and gentle.  I'm in love with  the 2-N-1 Shampoo and Body Wash
 No tears, and leaves a light scent as with all the washes and shampoos. 
Tellurain offers baby oils as well, along with lotions that seem to work better than most brands this house has come across. I've used them through the winter with my kids, and haven't had any drying skin, or any irritations most soaps leave behind.  The Lotion keeps the skin protected without an greasy feeling, and lasts all day long.
 Three of my kids have sensitive skin, so I'm always weary of new things coming out. Tellurain really pulled it off with each of their products, and I'm glad I have a brand to share with my fellow Mom's and soon to be Mother's.
There's no fancy labels, or fancy gimmick's, just a fun bright colored line of fantastic products to use with any young kids as well as the babies.

As Loyal readers Tellurian Baby offers you a 25% off on their baby products. Just enter MSL at checkout :) Hope you enjoy them as much as our family does!

*I was graciously supplied with the items mentioned above from Tellurian, to provide an honest review. I did not receive any monetary compensation, and I was not required to write a positive review. Any and all opinions expressed are my own.* Thank you Tellurian!

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February 4, 2011

A little Twist

Somewhere in one of my cookbooks there was this recipe that looked really awesome, and something just like my Hero Loaf. Only, the problem was I had no idea what it was called and no matter how many times I flipped through cookbooks I couldn't find it!

 It was shredded chicken, and what looking like peppers and tomatoes. Besides the obvious of cheese oozing out of it as well, it was a mysterious missing recipe. This past week I've been trying to come up with a new food for the Superbowl. Had to be finger friendly, easy to make and no extra ingredients I had to buy to complete it. With a quick check through the fridge and a twist to an already tried and true recipe, a new one was born!

Meet My Salsa Chicken Hero Loaf

Using the recipe for the Hero Loaf I filled this with shredded chicken, provolone cheese, homemade salsa, and added onion chives. It came out wonderful! I loved the spice, and it was gone within 30 minutes!

Hero Loaf- makes one

3 to 3-1/2 cups all-purpose flour
1 tablespoon sugar
1 envelope Active Dry or RapidRise Yeast
2 teaspoons Italian Herb Seasoning
1 teaspoon salt
1 cup very warm water (120 to 130F) <--- Test the water temp
1 tablespoon olive or vegetable oil
3 ounces thinly sliced cooked ham
3 ounces thinly sliced provolone cheese
3 ounces thinly sliced salami
1 (2-ounce) jar sliced pimientos, well drained
1/2 cup pitted ripe olives, drained

The Salsa Chicken Filling
 about 2 cups of shredded chicken which had slow cooked in the crock pot the day before.
1/2 cup or more of homemade salsa
3 or more slices of provolone cheese
 chopped green onions

1 egg white, lightly beaten
Sesame Seed

In large bowl, combine 1-1/2 cups flour, sugar, undissolved yeast, Italian herb seasoning, and salt. Gradually add warm water and oil to flour mixture; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Beat 2 minutes at high speed. Stir in enough remaining flour to make soft dough. Knead on floured surface until smooth and elastic, about 4 to 6 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. (With RapidRise Yeast, omit rising; proceed with shaping.)
Punch dough down. Remove to floured surface; roll to 14 x 10-inch rectangle. Layer ham, cheese, and salami lengthwise over center-third of dough; top with pimientos and olives. With sharp knife, make cuts from filling to dough edges at 1-inch intervals along sides of filling. Alternating sides, fold strips at an angle across filling.Place on greased baking sheet; cover. Let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
Brush loaf with egg white; sprinkle with sesame seed. Bake at 400F for 25 minutes or until done. We like to dip these in a couple things, salsa, marinara sauce, left over spaghetti sauce even, it's great alone as well.

I used the same ingredients to make quesadillas :) Yummy!


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February 3, 2011

Game Day Foods

Keep it simple this weekend, with foods that are finger friendly, nearly hassle free and easy to get ready before the game.

Here's some of my favorite game day recipes. 


Quick Broiled Snack

My Friend Jolene's Butter Crusted Chicken you can make a big batch of it and freeze, so all it takes is oven heating on game day.

Spice things up with some hot sauce popcorn, or get sticky with the Gooey ! My Grandmother's Snack crackers are always out as well as vegetables and some dip. We don't normally do chips, but I have crackers with my homemade salsa out. My  Thick Fudgy Brownies are great, easy clean up, and simple to make.

There's alot of other ideas right here on the blog, quick easy and most of all not hard to find the ingredients to make them. Keep things as simple as you can by making food ahead of time. Get the table set the night before if your planning on entertaing guests.  The chili can sit in the slow cooker to stay warm all day, just have bowls plates, silverware and napkins out along with the food and your good to go. Don't forget drinks for everyone, soda, water, tea. Soda Stream would be perfect for gameday!

I'll post another great game day recipe tomorrow!

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