Monday, January 16, 2012

Tupperware Bread

This is called Tupperware bread because you're supposed to make it in a large Tupperware bowl, so that when the lid pops off you know it is done rising.  A Tupperware bowl is not vital to this recipe, so no worries!  Also, this makes 4 loaves :-)

Tupperware Bread

3 1/2 c. warm water
3 pkgs. of yeast
6 Tablespoons sugar
6 Tablespoons melted butter
4 teaspoons salt
2 eggs, beaten
10 cups flour


TIP: If you don't have a Tupperware bowl, you can use a regular bowl and cover it with a dish towel. Let the dough rise for 30 minutes to 1 hour.

1. Using your large Tupperware bowl, dissolve the yeast in warm water. Add the sugar and melted butter. Stir in salt and beaten eggs. Add the 10 cups of flour last.

2. Stir until thoroughly mixed (the dough will be sticky). Snap on the bowl's cover and put in warm place until the seal pops on the lid.

3. Turn out onto a floured surface. Divide the dough into 4 equal parts and put into greased loaf pans. Cover pans with a dish towel and let rise for 30 minutes.

4. Bake at 350 degrees for 30 minutes or until done. Cool on racks.  (I brush some melted butter over the tops when its warm, makes it shiny & pretty)

Sunday, January 15, 2012

Baked Oatmeal

I am not a fan of breakfast foods at all.  Cereal, pancakes, eggs....ick....  But, I am trying to be healthier this year, and I would like to drop a few pounds over the next few months.  I found a recipe for Baked Oatmeal online and it sounded delicious, but was NOT healthy at all.  So, I made up my own based on the one I found.  And it is DELICIOUS.  Seriously, I am still eating it but had to come post the recipe right away, it is that good!  I baked this & cut it into 8 portions and according to MyFitnessPal it has 189 cal & 6g of protein.  I am thinking of getting some protein powder to add to it to up the protein factor.  Anyway, I put one serving in a bowl with 1/3 c of skim milk & 1/2 pkt of Truvia...microwaved it for 1 minute...and am now trying hard to NOT go back for seconds.  Here's the recipe:

Baked Oatmeal

3 c oatmeal (I used quick cooking)
2 tsp cinnamon
2 tsp baking powder
1 c skim milk
1/ c natural applesauce
1 egg
2 tsp vanilla extract
3/4 c dried cranberries

Mix oats, cinnamon & baking powder in a bowl.  Mix together milk, applesauce, beaten egg & vanilla.  Add to the oats, add cranberries & mix together.  Spread in a greased 9x13 pan and bake at 350 for 40 minutes.  That's it.  I chopped the cranberries up so they were smaller.  This is not sweet at all (the original recipe called for brown sugar).

Banana Bread

1/2 C shortening
1 C Sugar
2 eggs
1 1/2 C mashed banana
2 tbsp milk
3 tbsp sour cream
2 C flour
1 tsp salt
1 tsp baking powder
1/2 tsp baking soda
cinnamon

Cream shortening & sugar together, add eggs, banana, milk & sour cream and mix til blended.  Combine flour, salt, powder & soda.  Add cinnamon to taste, I use 5 or 6 healthy shakes of the container.  Add dry ingredients to wet, pour into a loaf pan and bake at 350* for 1 hour.   If desired,  1/2c of walnuts may be added to the batter.

Sunday, January 8, 2012

Buffalo Chicken Mac & Cheese

This was really good, but I would almost like it better without the chicken.  That's just me and my issues with meat though, I thought it gave it a weird texture.  Everyone else loved it though!  I got this recipe off Pinterest, and made it after my friend Debbie gave it great reviews when she made it.  Since I am trying to lose weight and get healthier I am logging all my food & exercise into MyFitnessPal online.  Yes, this means I had to put this recipe into the recipe builder to figure out the nutritional info.  Let me just say it's a good thing I did it this morning and not last night because I would  not have enjoyed it nearly as much!  I am not going to ruin it for any of you by posting it, but if you want the info I can get it to you. 

Buffalo Chicken Mac & Cheese

Kosher salt
1 pound elbow macaroni
5 Tbsp unsalted butter, divided
3 cups shredded rotisserie chicken
2 cloves garlic, minced
3/4 cup Frank's Buffalo Wing Sauce, divided
2 Tbsp all-purpose flour
2 tsp dry mustard
2-1/2 cups half-and-half
3 cups (24 oz) extra sharp cheddar cheese, shredded
2/3 cup sour cream
1/2 cup crumbled bleu cheese or gorgonzola

Preheat oven to 350 degrees and spray a 9 x 13 baking dish with cooking spray. Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 7 minutes. Drain.

Meanwhile, melt 3 Tablespoons butter in a large skillet over medium heat. Stir in the chicken and garlic and cook 2 minutes, then add 1/2 cup hot sauce and simmer until slightly thickened, about 1 more minute.

Melt 2 tablespoons butter in a saucepan over medium heat. Stir in the flour and mustard with a wooden spoon until smooth. Whisk in the half-and-half, then add the remaining 1/4 cup hot sauce and stir until thick, about 2 minutes. Whisk in the cheese, then whisk in the sour cream until smooth.

Mix together chicken, pasta and cheese sauce. Pour into lightly greased 9x13 pan. Sprinkle bleu cheese or Gorgonzola over the macaroni. Bake until bubbly, 30 to 40 minutes. Let rest 10 minutes before serving. Drizzle with some wing sauce for color.