Community, Recipes

Back to School Bread

This versatile classic frequently receives compliments. It can be made into rolls and bread-sticks. With a little cornmeal it becomes pizza dough.

It also serves as the foundation of Lunch in a Bun, a popular menu item at Trego School. For lunch in a bun, each bun has a filling. Sometimes, it is taco meat and cheese. At other times, they are filled with pepperoni, ham and cheese, then served with marinara sauce.

These numbers in this recipe are reduced to result in a smaller amount of bread than is produced in the school kitchen.

Single Rise Dough

2 Tbsp. Active Dry Yeast
3 Tbsp. Sugar
3 tsp. Salt
1 cup Water
1 cup Warm Milk
1/3 cup Oil
2 Eggs
6-6 & 1/2 cups Flour or Bread Flour

  1. Decide on which mixing method you would like to use
    • If dissolving yeast in warm water, use a water temperature of 110 degrees
    • If mixing the yeast right in with the dry ingredients, use a water temperature of 115-120 degrees
  2. Mix as much flour as possible in using a mixer. Work the remaining flour in by hand and knead until the dough is smooth and elastic
  3. After mixing and kneading process is complete, let dough rest for 10 minutes
  4. Scale into proper size units (bread loaves, sandwich buns, dinner rolls, cinnamon rolls, etc.
  5. Mold your dough into the shapes you will be making. Pan into the proper sized pans.
  6. Proof the dough units until almost double in bulk. When touched gently, a unit that is fully proofed will full out the dent slowly.
  7. Bake at 375 degrees for 30-35 minutes for loaves and approximately 15-20 minutes for dinner rolls and smaller units.

Community, Recipes

Corn on the BBQ

I like cooking my corn on the BBQ. Especially during hot summer days! This is a great method to cook it. Keeping part of the husk helps prevent it from burning the kernels and it turns out tender and juicy. They can even be made up in advance so it’ll get you out of the kitchen sooner. Try it for your next summer get together!

  • Ears of corn
  • Peel back husks, remove hair and the outside husks, but keep several around the corn leaving them connected.
  • Butter each cob
  • Salt and Pepper to taste
  • Put tender husks back around corn
  • Wrap in tin foil
  • Put on BBQ for 10-15 minutes, turning occasionally. Enjoy!
Community, Recipes

Rice Krispy Treats with a flair

This summer sweet is a great little treat. It’s easy to make and you don’t have to bake.

  • On low heat, boil 1 cup sugar and 1 cup light karo syrup until sugar dissolves and remove from heat. Then mix 1 cup peanut butter until smooth. (Be sure not to overcook or they will turn out rock hard)
  • Stir in 6 cups rice krispies until fully coated. Press into a 9×13 pan.
  • In a separate pan, melt 1 cup chocolate chips and 1 cup butterscotch chips. Spread over rice krispies.
  • Let cool and serve. Enjoy!
Recipes

Skillet Chicken Pot Pie

I’ve looked at many recipes for making Chicken Pot Pie using my cast iron skillet and didn’t find one in particular that fit into my “how can I make this with the least amount of work” philosophy. So I combined a few different recipes and this chicken pot pie is easy to make and the crust is flakey and very tasty. Enjoy!

FOR PIE CRUST:

  • 8 tablespoons cold butter cut into cubes
  • 8 tablespoons cold shortening cut into cubes
  • 2 3/4 cups flour
  • 1 teaspoon salt
  • 1/2 cup cold water
  • (I have a 12″ skillet, so I make 1-1/2 times this recipe so I have plenty of dough). I put the butter and shortening in the freezer for a few minutes to harden and then cut them into your flour/salt until clumps form. Then pour in water and mix until dough ball forms. Cut the dough in half and form into two flattened round disks. Wrap in plastic and refrigerate until ready to use.

FOR FILLING:

  • 2 tablespoons butter
  • 1 tablespoon oil
  • 2 stalks celery, diced
  • Frozen carrots
  • Frozen peas
  • Frozen or diced potatoes
  • 1 onion, minced
  • 1 clove garlic, minced
  • 1/3 cup + 1 tablespoon all purpose flour
  • 3 cups chicken broth
  • Salt and pepper to taste
  • 2 cups chicken, diced
  • (Flour and chicken broth can be adjusted based on size of pan–I use 1/2 cup flour and 5 cups chicken broth)Preheat oven to 400. Add butter and oil to large pan and melt. Sauté celery, onion, and garlic until soft, about five minutes. (If you are using uncooked chicken, at this point cook chicken until its internal temp reaches 165 and remove from pan), if not, add frozen vegetables and sprinkle flour over the vegetables and stir until evenly coated and cook for a few minutes. Then add chicken broth a little at a time and whisk after each addition until mixture begins to resemble a thick pudding. Once this consistency is reached, remaining broth can be added in. Stir in cooked chicken and salt and pepper and simmer until thickened.
  • Roll out pie dough until it is 1/4″ thick. Lay one dough across bottom of skillet (no need to oil/butter skillet). Add chicken/vegetable filling. Roll out second dough and place it over skillet. Crimp edges together. Cut vent holes in center of pie.
  • Bake for 20 minutes at 400. Then reduce temperature to 350 and bake for 25-28 minutes more, or until top is golden brown (you may need to wrap edges of pie with tin foil if the edge gets too dark. Allow 15-20 minutes before serving.
Community, Recipes

Easy Homemade Coleslaw

This easy coleslaw recipe my mother shared with me. Friends and family that don’t particularly like coleslaw, love this recipe. It goes good with fresh caught fish! (See picture below that was featured last month in fish tacos with homemade tortillas)

When preparing this recipe it’s important to remember when you shred cabbage, there is a lot of moisture in it that you wouldn’t find in bagged pre-shredded cabbage, so it is easy to make this recipe too soupy.

  • 1/2 a cabbage- shredded
  • 1 carrot shredded
  • 1/3 c. mayo
  • 2 tsp sugar
  • 1 1/2 tbs apple cider vinegar
  • 1/4 tsp garlic powder

Shred cabbage and carrot into a bowl. Use a separate bowl to mix the rest of the ingredients. I usually dissolve the sugar and vinegar together and then add the mayo and garlic powder. Then pour the mixture into the cabbage. Let chill for 10 minutes and serve.

Community, Recipes

Homemade Tortillas

This is a tortilla recipe which requires no special equipment. Just simple ingredients found in the cupboard. I use this recipe when making fish tacos (See pic below-fresh perch taco with homemade coleslaw and tortilla…Yummy!). They don’t refrigerate well, but they’re so easy to make, you can make them fresh for the meal and impress your guests! Recipe makes 6-8 tortillas.

  • 1 cup flour
  • 1/2 cup cornmeal
  • 1/4 tsp salt
  • 1 egg
  • 1 1/2 cups water
  • Whisk all ingredients together. Pour enough in a hot nonstick pan and swirl to make a tortilla (about 1/4 cup). Don’t use oil in your pan. Cook until the edges turn up and flip to the other side to continue cooking. Cook a couple minutes on each side. Keep warm in oven until use.

Community, Recipes

Caramel Corn

This delicious recipe is a yummy treat and always a favorite at gatherings or for a cozy afternoon at home. It is not quick to make but well worth the time put into it.

Carmel Corn

  • 1 c. butter
  • 2 c. brown sugar
  • 1 c. light corn syrup
  • 1/2 tsp. salt
  • Bring to a boil over medium heat
  • Simmer 5 minutes. Remove from heat and add:
  • 1 tsp vanilla
  • 1/2 tsp baking soda
  • Pour over six quarts of popped popcorn…using an air popper works best (I fill a large roaster and separate the unpopped kernels first…no sense breaking a tooth)
  • Bake in oven at 250 for one hour…stirring every 15 min.
  • Enjoy!
Community

Muffins Delish

Wondering what to do with all those beautiful huckleberries in the freezer? This is a super easy family recipe, great for breakfast or an afternoon snack. Any type of fruit or none at all works in these ‘melt in your mouth’ muffins.

Muffins Delish

  • 1/4 c. oil
  • 1/2 c. sugar (I add a little more for sweeter muffins)
  • 1 egg
  • 1/2 c. milk
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1 1/2 c flour

Mix all ingredients together and stir until just blended. Then add 1/2c. to 3/4 c. berries. Spoon into buttered muffin tins (because butter is so much better than oil!). Bake at 400 for 15-18 minutes. Makes 12 muffins. Enjoy!