Friday, March 18, 2011
I'd love to do a week of recipes from my readers! Would you take a couple of minutes and e-mail me one of your favorite recipes? I'd really appreciate it! My e-mail address is jessieheaviland at gmail dot com. (Forgive the the random non-spamming format of my e-mail address)
Thursday, March 17, 2011
Wow, these are good! The original recipe didn't call for what type of yeast to use so the first time I made these I used bread machine yeast and they were a total bomb. I used active dry yeast this time and I think rapid rise would work even better. Seriously try not to eat the whole pan yourself.
1 1/2 c. warm (105-115 degrees) water
1 Tbsp. sugar
1 Tbsp. active dry yeast
1/2 tsp. salt
3-4 1/2 c. flour ( I used 4 c total)
In a large bowl (the bowl of your mixer, if you have one), combine water, sugar, and yeast. Let stand for 10 minutes or until yeast is bubbly.
Add salt and stir. Add 1 1/2 c. flour and mix well. Gradually add more flour (usually between 3-4 cups, depending on your elevation and your humidity) until dough starts to pull away from the sides of the bowl and it barely sticks to your finger.
Spray a glass or metal bowl with cooking spray and place dough in the bowl.
Cover and allow to rise for 45 minutes or until doubled in bulk.
Remove from bowl and place on a lightly-floured surface. Spray a baking sheet with cooking spray. Roll into a rectangle and cut into 12 strips with a pizza cutter.
Roll out each piece of dough into a snake and then drape over your forefinger and twist the dough. Place on baking sheet and repeat with remaining 11 pieces of dough. Try to space them evenly, but it’s okay if they’re close; pulling apart hot bread is one of life’s greatest pleasures!
Cover pan and allow dough to rise for another 30 minutes. When there’s about 15 minutes to go, preheat your oven to 425. When done rising, bake for 10-12 minutes or until golden brown. Rub some butter on top of the breadsticks (just put a ziploc bag on your hand, grab some softened butter, and have at it) and sprinkle with garlic bread seasoning or the powdery Parmesan cheese in a can and garlic salt.
Friday, March 11, 2011
So the last few weeks have been total chaos around the Heaviland house. However, I promise I've been feeding my family :) Recently, I updated my favorite meals and desserts on the sidebar of my blog and as I was scrolling through my 510 recipes, I came across a ton of amazing recipes that I've either not done in awhile or never repeated. That's what happens with a food blog I guess. I love trying new recipes so I don't do a lot of repeats. So, for the past few weeks we've done some oldies but goodies and it's been fun to eat like kings! Here's what we've been eating:
Slow cooker brisket (Beef so tender, you can't even slice it)
Blue Chips Chicken Salad (possibly one of our most repeated meals)
Mandarin Pasta Salad (making this 4 times this month for new mommies)
Ginger-Teriyaki Cheeseburgers (I even updated the picture on this one)
Pizza Pockets (Mark wants these every week)
Pumpkin Enchilada Sauce (you HAVE to try these if you haven't already)
Piquant Pork Chops (one of my favorite meals growing up)
Anytime Jaime asks what she can bring to a dinner or party I usually request her crisp. It is SO delicious. So, I got her directions so I can make it regularly. Here are her directions:
"I use whatever berries (usually a thawed bag from trader joes of blueberries, raspberries, and blackberries) and then the topping is 1/2 cup flour, 1/2 cup butter (melted), 1 cup oats, 1 cup brown sugar. Mix those ingredients and pour over berries and cook 350 degrees for 35ish minutes." Delish!