Runza

What's for dinner, Runzas!

One of the many things the Bailey family has blessed me with is runzas. I asked a few questions but was on my own to wing it. I feel that I have really mastered the art. The pictures are from last April. Eva would not eat them at dinner but then loaded them into her Easter basket and then after a few bites gave a grin. Sweet girl who loves bread.

Rapid mix cool rise white bread, or you can use frozen bread dough

4-6 c flour

1 T & 1/2 t salt

1/4 c butter/marg, soft

2 T & 1 t sugar

3 packets (2T & 3/4t) active dry yeast

2 c warm (110 degree) water

Mix water, yeast, and sugar...let bloom. Put all other ingred in mixer with dough hook. Pour in water mixture. On speed 2 let mix/knead until sides of bowl are clean. Add 1/2 c flour at a time until bowl is clean. When you touch the dough it should be soft, smooth, and not sticky. Let rest covered 20 minutes while you make the filling. Can be made a head and left in the fridge covered.

Filling:

2# burger

1 onion, diced

1 head of cabbage, finely diced

salt/pepper

I cut the cabbage into hunks and whirl through the food processor until fine. The other way I have done it is in the blender but I had to add water to get it to whirl, then squeeze out the water. Brown the burger with the onion. When brown, drain meat and add cabbage until looks about half and half, cook until tender.

To assemble:

Divid the dough into 10 equal sized balls or 5oz each if using a scale. Flatten each ball of dough wide enough to hold 3/4 c or 4 oz of the meat mixture. Fold dough around the meat, seal the bottom, and place smooth side up on a greased cookie sheet or stone. Bake at 350 25-30 minutes until golden. I butter the tops because butter is good!

Soup X2

What's for dinner, soup x2!

It is cold and snowy... time for soup. I made 2 favorites yesterday. I divided a package of kielbasa and a 5# bag of red potatoes into them. Oh, I made some mashed potatoes as well. Mix up the golden potato and while it cooks prep white bean potato for a crock pot dinner tomorrow. The golden potato also freezes really well, I doubted that it but in deed it does!

Golden Potato Soup, adapted from allrecipes.com

2# (6 cups) red potatoes, diced

1 c onion, diced

1 c celery diced

1/2 package of kielbasa sausage, diced

2 c chicken broth or water and bouillon

1 t parsley

salt/pepper

Put all ingredients in dutch oven, cover, cook until potatoes are soft. Whisk together:

1 1/2 T flour

3 c milk or 3 c water and 1 c powdered milk

Pour into pot and bring to a boil. Remember milk burns easily. Then add:

1 1/2 c cheddar cheese

1/2 package of kielbasa sausage, diced

Stir until cheese is melted and enjoy!

White bean potato soup, adapted from allrecipes.com

1 # white bean, soaked overnight and drained

2# red potatoes, diced

1/2 package of kielbasa sausage, diced

5 cups chicken broth or water and bouillon

1 c onion, diced

2-3 T Italian seasoning

2-3 T garlic powder

1 can diced tomatoes, drained

Optional: 1 bunch of kale

Salt/pepper

This is easy prep so everything is ready to dump in the crock pot in the morning. Put beans in bowl and cover with a lot of water. Put broth, potatoes, sausage, and seasoning in crock and place in the fridge. In the morning drain the beans and put them in the crock. Place the crock in the crock pot and let sit on low all day. Add the tomatoes at the end because the acid will keep the beans from cooking. Enjoy!

Weekly Christmas Cookies and other Christmas sweets

How do the Bailey's celebrate Christmas, by making cookies while singing songs! Thinking back over the Christmas season I wanted to share with the world all the fun we had and what we made.

God sent His son as a babe to die for our sins, that is the true reason of Christmas. I want to continue traditions from my childhood and improve upon them at the same time. For the second year I choose to make one cookie a week instead of one day of feet aching torturous cookie baking extravaganza. My daughter Eva is learning to be a great baker so somethings were chosen with her abilities in mind.

Cookie #1, oatmeal and dried cranberry. The symbolism of red and white at Christmas is to remind us of the blood that was shed and how that blood can make you white as snow.

http://senceanddollars.blogspot.com/2010/07/oatmeal-and-dried-cranberry-cookies.html

Cookie #2, candy cane cookies. This cookie is a must for my family. Once again the red and white continues here but the reason candy canes were invented was to share the story of Christ. The symbolism of the blood, purity, and the shape of a 'J' one direction and a shepherd's staff the other way reflect that Jesus was truly God's son in the flesh.

Cookie #3, thumb prints. We baked with SIL Heather and used Granny Eva's recipe. I had planned to make this cookie so Eva could lend a thumb but that did not work out. The instructions say to bake a bit then press so they were too hot for Eva to help.

Week 4 was week of confections. Coating chocolate can be purchased or you can use 1/2 a package of almond bark and 1 package of chips. I used white chocolate to make chocolate dipped pretzel rods and the leftover I used Andes peppermint chips to make candy cane bark. I used regular chocolate to make cashew clusters. The big hit with a toddler was the snap turtles. Eva helped unwrap 2 bags of roles and set each Rolo on a Syndar Snap pretzel. Bake at 200 degrees until the Rolo is soft then press a pecan on top. Cool and enjoy.

The final sweet is enjoyed Christmas morning. For years I made cinnamon rolls but once the Baileys introduced me to Kringler I was hooked! This is one of the only things they use almond extract in so it makes since that I love it so.

And that folks explains my sugar high!

Warm Beverages

What is keeping me comfy, warm beverages!

I don't like tea unless it is doctored like my coffee. So I figured out that I could make a cup of tea and add chai tea mix that does not have instant tea. This has been great because as a new mom again I need to be drinking mother's milk tea.

Tea Mix

2 c instant milk

1 c French vanilla creamer

1 1/2 c sugar

2 t cinnamon and ginger

1 t cardamom and ground cloves

Mix in food processor. If you want to include the tea, which makes great gifts, add 1 1/2 c instant tea. Makes 1 qt jar

I have been enjoying some peppermint hot cocoa that my mom got at Aldi. Well, if you shop there ever you know that they don't carry the stuff you love most but once a year. So, here is the mix I made. Once again, great gift idea.

Hot Cocoa Mixes

5 c powdered milk

1 c powdered creamer

3 c powdered sugar

1 1/2 c cocoa

Add everything to the blender. Store in mason jar. To make add about 1/3 c to cup of boiling water. Enjoy!

Modification:

2 t cinnamon

or

12 smashed candy canes, reduce powdered sugar by half

Teething Biscuits

What's the baby eating, teething biscuits.

So, after having this recipe for 3 years I finally have tried them. Wow, they are like bricks! I do like them because unlike other teething biscuits Wren could not bite into it and therefore it is a choking hazard. This are long-suffering!

1 1/2 c unbleached flour
1/2 c whole wheat flour
1/2 c maple syrup
3 tbsp applesauce
Preheat 300. Mix all ingredients in bowl then transfer to floured counter top. Knead until the mixture comes together about 3 minutes. Roll out to 1/3 inch thick. Cut with cup and soda bottle cap for the doughnut shape. Place biscuits on greased cookie sheet, makes about 15. Bake until barely browned about 35 minutes. Cool on the cookie sheet. They will harden slightly more if left out overnight. Store in airtight container.

From Wondertime magazine

Black Bean Burgers

What's for dinner, black bean burgers!

Tonight I tried bean burgers for the second time with much success. They have a good amount of spice to them without being too much. I did not plan ahead for toppings, Guy wanted tomato and I wanted avocado.

Black Bean Burgers, adapted from allrecipes

1 can black beans rinsed and drained

1/4 bell pepper

1/4 yellow onion

2 tsp garlic powder

1 T chili powder

1 T cumin

1/2 t to 1 t Thai chili sauce

Blend in food processor, scrape the sides, process a bit longer until the beans are broken up.

Add:

1 egg

Blend well, then add:

1/2 c oatmeal

I use a baking stone for everything but if using a cookie sheet grease it. Divide into 4 patties. Bake at 375 for 10-15 minutes, flip, bake 10 minutes then add cheese and bake until cheese is melted. I used pepper jack and we had tatter tots with it.

I did alter a previously posted recipe. Crock pot lasagna was good but the next day it was dry. So, I changed it to have more sauce.

For dessert last night we enjoyed a summerish delight but good whenever you are craving it.

Butterfingers Dessert

1 Angel food cake

3-4 normal size Butterfingers candy bars, crumbled

1 1/2 c powdered suger

3/4 c marg, melted

12 oz cool whip

3 egg yolks

Beat sugar, marg, and egg yolks. Fold in cool whip. Cut the cake in 1 inch slices. Lay half of the cake in a 9x13, pure 1/2 the topping, and then 1/2 the candy bar pieces. Repeat. Refridgerate for at least 2 hours before serving.

I did alter a previously posted recipe. Crock pot lasagna was good but the next day it was dry. So, I changed it to have more sauce.

Crock Pot soups

What do I want to try, 2 new crock pot soups!

My sister Lesley passed these recipes on to me with rave reviews. I look forward to trying both.

French Rice and Lentil Soup
6 c chicken/veg broth
1 c lentils, rinse, uncooked
2 med carrots finaly diced
1 small onion, finely diced
2 celery stocks finely diced
1/4 c uncooked rice
2 T minced garlic
1 t dried thyme
1/2 t salt
1/8 pepper
Put everything in crock pot low for 8 hours or high for 4.Top with sour cream and parsley

Autumn Herbed Chicken with fennel and squash
3 to 4 pounds chicken
salt/pepper to taste
1/2 c flour
2 T olive oil
1 fennel bulb finely sliced
1/2 butternut squash, peeled, seeded, and cubed
1 t dried thyme
3/4 c chicken broth
1/2 c apple juice
Season chicken with s/p and flour, heat oil brown chicken. Place in crock pot add other ingredients.
Cook on high for 2-4 hours or on low for 5-7. Serve over rice or pasta, garnish with basil and rosemary