Microwave Fantasy Fudge

I know you're probably thinking I'm on crack right now, but this REALLY works! Fudge and I were like oil and water it just wasn't happening, until NOW! lol :o)

3 C. sugar (Don't use Walmart brand, it doesn't melt...use the pink bag!!)
3/4 C. butter
1 small can 5 oz. evaporated milk (about 2/3 cup)
1 bag of semi-sweet chocolate chips
1 jar 7 oz Jet-Puffed marshmallow creme
1 tsp vanilla

To prepare the fudge in the microwave, place butter in 4-qt. microwaveable bowl. Microwave on HIGH 1 minute (took me a little over that)or until melted. Add sugar and milk; mix well. Microwave 5 min. or until mixture begins to boil, stirring after 3 min. Stir well, scraping down side of bowl. Microwave 5 - 1/2 min (I did 6), stirring after 3 min. Let stand 2 min. Add chocolate and marshmallow creme continue as directed.

I dipped Oreos,Clementines, Maraschino cherries (must be drained and dried REALLY well), Big marshmallows, and gummy bears. Yummy!!! Enjoy!

Cranberry Walnut Bread

Plain, buttered, toasted, or dipped, this bread is Awesome! Definitely one to add to your bread making list. Or even to share as a Visiting Teaching gift...which is why I'm posting this. This is for you Jeanne!
(Probably not the best loaf to have taken a picture of. If you don't seal the ends just right, they pop open and look a little funny.)

My recipe comes from my copy of the "Bread Baker's Apprentice" that I asked for, for Christmas two years ago. It came recommended by the lady who taught the bread making class I took through the college. I don't know if this breaks a copyright, which it shouldn't because I don't make it just the way in the book...but just in case, I'm sorry. That'll cover it, right?

Cranberry Walnut Celebration Bread

Ingredients:

3 cups unbleached bread flour

3 T sugar

3/4 tsp. salt

3 1/2 tsp. yeast

1 1/2 T orange or lemon extract

2 large eggs lightly beaten

1/2 buttermilk (or any kind of full fat milk)

2 T butter

1/4 - 1/2 water

1 1/2 cups cranberries

3/4 cup coarsely chopped walnuts (I've used pecans before and it was fine, walnuts are better.)

1 egg whisked for the egg wash

Directions:

• Start by warming the milk in the microwave just to lukewarm, add the yeast and set the timer for 10 minutes.
• While you're waiting, beat the eggs in a small bowl and melt the butter.
• In your kitchenaid, mix the flour, sugar, salt ( you can wait until the end to add this if you are worried about killing the yeast).
• Add the eggs, yeast w/ milk, extract, and butter.
• Mix with the paddle attachment, adding just enough water to make a soft and pliable dough. It should be a little stretchy.
• Change to the hook and set the timer for 5 minutes, mixing on medium speed.
• Mix in the berries and nuts. If you like to soak your dried fruit, that's great, but make sure you strain them really well or it turns your dough pink and soggy. I know, because I've done it. The sogginess can be fixed but the color not.
• Proof for about 2 hours in an oiled bowl, covered.
• With a scale, or your eyeballs, measure out 3 balls about 6 oz. each and another 3 about 3 oz. each.
• Roll into "snakes" equal length, the smaller balls just a little shorter. Taper at the ends so it is fuller in the center.
• Braid the larger snakes, tucking and sealing the ends well.
• Do the same with the smaller; place on top of the larger braid and pinch the sides a bit. Sometimes it will shift and pooch on one side if you don' seal it well.
• Brush with the egg wash and let proof 90 minutes.
• Pre-heat oven to 325 and bake for 25 minutes; turn and bake another 25 minutes.
• Internal temp should register at 180-190...I prefer it at 180.

Good luck!

Sour Cream Crescent Rolls

1 c. sour cream

1 1/2 pack yeast

1/3 c. lukewarm water

1 c. butter softened

1/2 c. sugar

1/2 tsp. salt

4 c. flour

2 egss beaten

1. 
   
   Start by putting the sour cream in a double boiler, which I don't have. What I use is a deep sauce pan for the water and I have a small metal bowl that I float in the middle. Boil it softly until the edges are yellow. (Do other things while this is happening, it takes a little bit.)


2. 
   
   Wet the yeast with the warm water for 10 minutes.


3. 
   
   Mix butter, sugar, and salt in a mixer.


4. 
   
   Pour the sour cream over the butter mix and let cool to lukewarm.


5. 
   
   Mix in one cup flour.


6. 
   
   Add yeast and 1 cup flour; mix.


7. 
   
   Stir in the eggs and the remaining flour. With the dough hook, knead for about 5 minutes; 10 by hand


8. 
   
   Cover and refrigerate for 6 hours. (I've never done this part. I did stick it in the snow on Thanksgiving and it turned out fine.)


9. 
   
   Divide into 4 equal balls. Roll into a thin circle and cut wedges.


10. 
    
    Roll them into schnecken with the tip tucked under tightly.

Bake @ 375 for 15 minutes or until golden

I only make these once a year pretty much, and they are soooo worth it!

Schnitzel

Thanks Davi for being my supermodel for the schnitzel debut!

When I think of German/Austrian food, I think schnitzel...and brotchen, and brezeln, and lebkuchen, and linzesuppe, and rhabarber kuchen...and, and, and.

But always first is schnitzel. Near and dear to my heart and my stomach, this wonderful pork cutlet is super easy and most delicious and must be shared. Someday, when I get my dream diner, I'll erase these posts so I can keep it all secret, but for now the secrets out!

Schnitzel

1. Boneless pork cuts (However many you need. I don't recommend getting the thin sliced.)
2. 5-6 eggs, depending on how many you end up making. (think about 1-2eggs for 3-4 schnitzel.)
3. Salt & pepper the eggs or meat, whatever you prefer.
4. Plain breadcrumbs (Again, depends on how many you are making. I just keep pouring out what I need as I go.)
5. Flour (Same deal as the bread crumbs, I just fill a plate with edges and add as I need.)
6. You need a mallet, I prefer using a rubber mallet myself, place the cutlets between plastic wrap and pound away. I like to start in the middle and work my way out; they should be thin enough to see through.
7. Start by dredging the meat in the flour making sure it is completely covered. Next, dip it in the egg coating it entirely, be sure that you get the excess off by letting it drip down before coating with the crumbs. Lastly, press the crumbs firmly onto the pork in the plate or pie dish (what I usually use).
8. Fry in vegetable oil or whatever you prefer in a deep enough skillet to at least cover half the schnitzel. I used an oil thermometer last time and it seemed to fry best between 325-350 degrees for about 4-5 minutes on each side, approximately. I mostly eye-ball it, it should look a deep golden brown like in the picture.

Place the finished schnitzel in a dish lined with paper towels because this is greasy!

This a big family favorite, hope you enjoy it, too!

P.S Don't forget the lemon wedges! Total must with schnitzel!! Squirt it all over the top like you do with fish.

Smothered Grilled Chicken

Found this recipe at Camille's Casa and loved it! Of course, I need to re-post it so I can remember to make it over and over again! So simple and healthy!

Smothered Grilled Chicken

Defrosted chicken breasts (however many you need), Salt&Peppered

Fresh spinach

Sliced tomato (1-2 slices per chicken breast)

Shredded cheese (any kind you prefer, I used colby)

• Using a grill pan, grill the chicken in olive oil on both sides until cooked through and golden.
• Turn the heat to low or off even
• Top with spinach first and then tomato
• Cover the pan and let steam until the spinach is just wilted and then top with shredded cheese.
• Cover again for just a minute or two until the cheese is melted.

** This is sooooooo good! No joke, I could eat this almost every night! Next time I make it I'll post a picture. Can't believe I forgot to take one!

3 Ingredient Fettucini

I want to say this recipe came from Paula Deen, but I can't be sure anymore. I am sure, however, that it is delicious and if made only once in awhile, acceptable to eat for dinner- I suggest not eating too much of it though! And you can guess why that is, butter and cheese. It's like a fancy mac-n-cheese, but way more fattening.

3 Ingredient Fettucini

• Beat 2 sticks butter at room temp. with 1/2 lb grated parmesan cheese until creamy
• Cook 1 box of fettucini noodles, reserve 1/2 cup water.
• Return noodles to warm pot.
• Toss pasta with 1/2tsp. salt, cheese mix, and 1/4 cup water-add more as needed.

Pumpkin Pie Spice Mix

Pumpkin Pie Spice Mix

1/2 tsp. Cinnamon

1/4 tsp. ground ginger

1/8 tsp. ground cloves or allspice

1/8 tsp. nutmeg