German Pancakes

My husband introduced me into these when we were dating. They are so yummy and he likes to make them. When ever he is on breakfast (usually Sunday mornings) he makes these.

German Pancakes
6 eggs
1 c. milk
1 c. flour
1/2 tsp. salt
4 T. butter
Blend together in a blender or use beaters everything but butter. Melt butter in 9x13 pan in 450 oven until bubbly. Pour in batter. Bake for 15 minutes. It will puff up into all kinds of shapes. Serve immediately with syrup, honey, or jam. If using a glass pan, bake at 425.

S'more Caramel Corn

S'more Caramel Corn
Source: Your Home Based Mom

1 batch of caramel corn

2-3 C of miniature marshmallows

2-3 C of Golden Graham cereal

1 pkg. of chocolate chips (I used milk chocolate)

 

Spread caramel corn onto two parchment lined cookie sheets to cool.  Sprinkle with marshmallows and cereal. Melt chocolate chips and then drizzle chocolate over mixture. Allow chocolate to set up. Enjoy!

 

Caramel Corn:

16 cups popped corn (I used my air popper)

1 C brown sugar

1/4 C Karo syrup

1/2 C butter

1/2 tsp baking soda

1/2-1 tsp vanilla

 

Cook sugar, syrup and butter in a glass bowl in microwave on high for one minute

Stir and repeat for a total of five minutes. Should be hot and bubble. Add baking soda, vanilla. Mix until foamy. Put popped corn into a brown grocery bag. Pour syrup into bag. Stir to coat. Fold bag over. Place in microwave and microwave for one minute and shake. Repeat. Microwave 30 seconds and shake. Repeat. Pour popcorn out to cool on wax paper

Sixlets Popcorn

I just had to add another popcorn recipe. I have loved sixlets for ever and this popcorn is so good. I honestly ate way to much of it when I made it. You can get special colors of sixlets and make it festive!

Sixlets Popcorn
Source: The 6th Avenue
2 Bags of Light Butter { Microwave } Popcorn.

1 to 1½ Cup of Colored Sixlets

1 (11.5 oz) Bag White Chocolate Chip

½ Bag Marshmallows

3 Tb Butter or Margarine

¾ Cup Corn Syrup

Follow the instruction of the popcorn box and microwave it. Then put aside. In a sauce pan mix the corn syrup, butter and white chocolate chips. Bring to a boil on medium heat, stirring often. Add the marshmallows and keep stirring until they melt. Remove from heat and pour the white chocolate mixture on the popcorn. Mix all together. Add your Sixlets and stir carefully trying not to break them. Sprinkle some more Sixlets on top of the popcorn for presentation.

Chicken and Bacon Lasagna Roll-ups

I love Italian food and these lasagna roll-ups are really, really good. I will definitely make this recipe again. I didn't get a picture before we starting eating them. Oops!

 

 

Chicken and Bacon Lasagna Roll-ups

Source: Simply Gloria

 

8 lasagna pasta, cooked and drained.

1 pound bacon, diced, cooked and drained

1 small red or yellow onion

6 cloves of garlic, crushed

2 chicken breasts, cooked and shredded

2 cups of Alfredo sauce

½ cup mozzarella (to sprinkle on top)

½ cup grated parmesan (to sprinkle on top)

Filling:

1 cup cottage cheese

½ cup sour cream

6 oz. cream cheese

½ cup grated parmesan

1 tablespoon garlic powder

2 teaspoons onion powder

salt and pepper (to taste, your preference)

Add 8 pieces of lasagna pasta to a large pot of boiling water. Cook pasta 2 minutes less than the directions on the package. It will finish cooking in the oven. Drain pasta in strainer and lay pasta onto paper towels to dry off excess water. Shred chicken breasts. Set aside. Cut and fry bacon. Add diced onions and crushed garlic 3 minutes prior to baking being finished. Drain bacon mixture onto a plate with paper towels. (It will catch the excess fat.)

In a medium size bowl, mix together the ricotta cheese, sour cream, cream cheese, parmesan and seasonings. Divide and spread the filling onto the cooked pasta evenly. Add the shredded chicken onto each pasta. Sprinkle the bacon mixture on top of the chicken and cheese mixture. (Save some for the top after you roll up the pasta.)Sprinkle some parmesan on top of the bacon and chicken. Spread ½ cup of cream sauce on the bottom of a medium baking dish. Roll the pasta and put seam side facing down into the sauce that is in the baking dish. Cover the roll ups with the rest of the cream sauce. Top with pieces of bacon. Sprinkle mozzarella and parmesan on top.

Bake in a preheated oven at 350 degrees for 25 to 35 minutes. Let it rest after taken out of oven for 5 to 10 minutes.

 

French Bread

This bread was delicious and it was so fast and easy to make!

French Bread
Source: Life as a Lofthouse

1 cup boiling water
1/3 cup warm water
1 Tablespoon active dry yeast
2 Tablespoons sugar
1 Tablespoon salt
1 Tablespoon shortening ( I used butter-flavor Crisco)
1 cup cold water
5-6 cups all-purpose flour
1 egg

Preheat oven to 170 degrees F. Fill a glass measuring cup with 1 cup of water. Place in microwave and heat for 3 minutes, or until water is boiling.
In another glass measuring cup, fill it with 1/3 cup warm water. Sprinkle the 1 Tablespoon of yeast over the water. With a fork, stir yeast into the water until yeast is completely dissolved.
Pour the sugar, salt and shortening into the bowl of your stand mixer. Using a fork, mash these ingredients together. Pour the 1 cup of boiling water over the shortening mixture in the stand mixer. Add the 1 cup of cold water into the mixer. Then pour in the yeast/water mixture.
Add 3 cups of flour into the mixer, and using the dough hook, turn mixer on low speed. With the mixer still on, slowly add in the remaining 3 cups of flour, 1 cup at a time. Once all 6 cups are in, turn speed to medium and let the dough mix for 6-8 minutes. The dough should be nice and elastic. Be careful not to over-flour. I used all 6 cups, but would not use any more than that. 

Once the dough is mixed, let it rest in the bowl for 5 minutes.
Spray a large cookie sheet with non-stick spray. After the dough has rested in the bowl, dump it onto the greased cookie sheet.
Take a sharp knife, spray it with non-stick spray, and cut dough into 3 equal pieces. Then let it rest again for 5 minutes. (These resting periods for the dough is needed, so please do it and be patient! It’s worth the wait ) 

To shape the dough before baking: Take one section of dough and spread it out into a rectangle. Just use your fingers, you don’t need a rolling pin. Fold one long end up over half of dough, then fold the other half over that one. Then fold each side up over each other, then turn the loaf over so it is seam side down.
Use your fingers to tuck seams down underneath the loaf and shape it. Repeat with the other 2 pieces of dough. Once all 3 sections of dough are shaped cut 3 angled 1/2 inch slits onto the tops of dough.
Crack the egg into a bowl and whisk with a fork until frothy. Spread the egg over the tops of each loaf, making sure to get inside the slits.
Place the loaves into the oven and let them rise for about 15 minutes (while the oven is on 170 degrees F.) Then turn oven up to 400 degrees F (while the loaves are still inside) and bake for 15-20 minutes, or until the tops are golden brown and crisp. Turn the oven down to 350 degrees F. and bake for an additional 10 minutes.
Remove the loaves from the baking sheet and allow them to cool a bit before slicing them.