Sourdough Pretzels

Ingredients

  • 205 grams active sourdough starter
  • 1 1/2 cups warm water, divided
  • 2 cups all purpose flour
  • 1 1/2 cups bread flour
  • 1 tablespoon granulated sugar
  • 2 teaspoons salt
  • 2 quarts water
  • 1/2 cup baking soda
  • 1 large egg white, whisked
  • Coarse sea salt

Instructions

  1. In the bowl of a stand mixer, add the sourdough starter and 1-1/4 cups warm water, and mix with the paddle attachment.
  2. With the mixer on low, slowly add the flours and sugar and mix until well incorporated.
  3. Cover and let the dough rest for 1 hour in a warm place.
  4. Using the dough hook, add the salt and remaining 1/4 cup water, and knead the dough on medium speed for about 5 minutes until the dough is smooth and elastic (add more all-purpose flour, about 1 tablespoon at a time, if the dough is too sticky).
  5. Transfer the dough to a large oiled bowl and cover. Allow to rest for 30 minutes in a warm place.
  6. Lift one side of the dough and fold it into the center of itself, repeating with the other three sides of the dough and cover again. Repeat this step three more times, allowing the dough to rest at least 40 minutes in between stretch and folds.
  7. Cover the bowl again and allow to rest a final time at room temperature for 1 hour. The dough should be lively, smooth, and airy. If it appears sluggish and feels cold to the touch, allow the dough to continue resting in a warm place for another hour.
  8. Cover the bowl tightly and refrigerate the dough for about 12 hours.
  9. Line two baking sheets with parchment paper, and liberally grease the paper liberally with oil.
  10. Remove the dough from the refrigerator, turn it out onto a lightly floured surface, and dust the top of the dough with flour.
  11. Divide the dough unto 8 equal pieces.
  12. Shape each piece into a rope by rolling the dough back and forth with your hands until the rope is about 20 inches long.
  13. Form pretzels by creating a “U” shape, twisting the ends of the dough rope together twice, then folding the twist over and onto the center of the “U.”
  14. Place the pretzels on the prepared baking sheets, leaving plenty of room between pretzels.
  15. Cover the pretzels with a cloth and allow to rest for 30 minutes.
  16. Preheat the oven to 450 degrees.
  17. Combine 2 quarts of water and baking soda in a large pot and bring it to a boil.
  18. Using a skimmer or slotted spoon, drop the pretzels, one at a time, into the boiling water for about 10 seconds.
  19. Flip the pretzel and boil another 10 seconds, then remove and place it back on the baking sheet. Repeat with the remaining pretzels.
  20. Brush each pretzel with egg white and sprinkle with coarse salt.
  21. Bake in the preheated oven for about 15 minutes, or until golden brown and puffed, turning the baking sheets halfway through to brown the pretzels evenly.
  22. Remove from the oven and allow to cool.
  23. Serve with mustard or warm cheese dip.

The original recipe for these super soft and airy pretzels can be found here.

Chow Mein Hotdish

Ingredients

  • 1 pound ground pork (beef or turkey also work well)
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 4 stalks celery, diced
  • 1-1/4 cups uncooked rice
  • 2 cups mushroom broth (or whatever broth you have on hand)
  • 1/2 cup water
  • 1 can (10.5 ounces) golden mushroom soup
  • 1/3 cup soy sauce
  • Chow mein noodles

Instructions

  1. Preheat oven for 350 degrees.
  2. In a 12″ cast iron skillet (or large oven-safe skillet), sauté meat and onion in oil.
  3. Once it’s starting to brown, season the meat as desired.
  4. Add in celery and sauté for another 3-5 minutes.
  5. Stir in the rice, broth and water.
  6. Add the soup and soy sauce and stir until well combined.
  7. Transfer the skillet to the preheated oven and cook for 35 minutes.
  8. Give the mixture a good stir and continue cooking in the oven for another 35-40 minutes until all the liquid is absorbed and the rice is cooked.
  9. Remove from the oven, scoop onto plates and sprinkle each serving with chow mein noodles.

Chaffles

Ingredients

  • 2 large eggs
  • 1 cup shredded cheese (any kind)

Instructions

  1. Preheat a mini waffle maker.
  2. Beat the eggs in a small bowl or glass measuring cup (to make pouring easier).
  3. When waffle maker reaches temperature, open the lid and spread about 2 tablespoons of shredded cheese on the bottom of the griddle.
  4. Pour about 1/4 of the beaten eggs over the cheese.
  5. Sprinkle with another teaspoon of cheese and close the lid.
  6. Cook the waffle until the steam diminishes, the light goes off (depending on your waffle maker) or the chaffle is nicely browned.
  7. Remove chaffle and place on a plate to cool, and repeat with the rest of the remaining ingredients (will make about 4 chaffles).
  8. Eat as is, or use the chaffles to build your favorite sandwich.

Peachy Pork Chops

Ingredients

  • 8 boneless pork chops
  • 2 tablespoons olive oil
  • 1/2 cup white cooking wine
  • 2 tablespoons minced onion
  • 1 tablespoon fresh thyme
  • 2 cans (15 ounces each) slices peaches (in juice, not heavy syrup), drained
  • 3/4 cups chicken broth
  • 1-1/2 tablespoons honey
  • 1 tablespoon butter

Instructions

  1. Heat oil in a large pan or skillet, swirling to coat.
  2. Season pork chops with salt and pepper and add to pan (in batches if necessary).
  3. Cook for 3-5 minutes on each side (depending on thickness) until well seared.
  4. Remove chops to a plate covered with foil to keep warm.
  5. In the same skillet, add the cooking wine, scraping the bottom to loosen any browned bits, and bring to a boil.
  6. Add the onion, thyme, and peaches and continue cooking at a simmer for about 5-7 minutes.
  7. Stir in broth and honey, and return to a boil.
  8. Continue cooking until sauce reduces by about half (about 8-10 minutes).
  9. Remove from heat and stir the butter.
  10. Spoon sauce over chops and serve.

Bacon Cream Cheese Crescents

Ingredients

  • 1 block (8 ounces) cream cheese softened
  • 10 slices bacon, cooked and chopped
  • 1/3 cup grated parmesan cheese
  • 1/4 cup onion, finely chopped
  • 1 tablespoon milk
  • 2 cans (8 ounces each) crescent rolls

Instructions

  1. Preheat oven to 375 degrees and line two baking sheets with aluminum foil or parchment paper.
  2. In a large bowl, combine cream cheese, bacon, parmesan cheese, onion and milk.
  3. Fold in bacon.
  4. Separate each can of crescent dough into 8 triangles and then cut each triangle lengthwise in half. 
  5. Spread cream cheese mixture onto dough triangles, adding about 1-1/2 teaspoons to each.
  6. Roll up the cresents, starting at short side of triangle.
  7. Place, point sides down, on baking sheet.
  8. Bake 12 to 15 minutes, or until golden brown.
  9. Serve warm.

The original recipe for these crowd-pleasing appetizers can be found here.

Unstuffed Egg Rolls

Ingredients

  • 1 pound Jimmy Dean ground pork sausage
  • 1/4 cup onion, diced
  • 1 tablespoon minced garlic
  • 2 teaspoons minced ginger (or 1 teaspoon ground ginger)
  • 1 bag (16 ounces) coleslaw mix
  • Salt and pepper to taste
  • Wonton strips to garnish
  • Soy sauce

Instructions

  1. In a large skillet, brown the pork.
  2. Add in the onion, garlic and ginger and mix well.
  3. Spread the coleslaw mix over top of the meat.
  4. Cover the skillet with a lid and allow to cook over medium heat until the coleslaw mix is wilted (about 5-7 minutes)
  5. Remove the lid and stir until everything is well combined.
  6. Season with salt and pepper to your liking.
  7. Spoon into bowls, sprinkle with wonton strips and serve with soy sauce.

Coleslaw

Ingredients

  • 1 cup mayonnaise
  • 3 tablespoons sugar
  • 1/4 teaspoon ground mustard
  • 1/4 teaspoon celery salt
  • 1/8 cup zesty Italian dressing
  • 1/4 cup onion, diced
  • 1 bag (16 ounces) coleslaw mix
  • salt and pepper to taste

Instructions

  1. In a large bowl, combine the mayonnaise, sugar, ground mustard, celery salt and Italian dressing, mixing until smooth.
  2. Add in the onions and coleslaw mix and stir until well combined.
  3. Season the coleslaw with salt and pepper to your liking.
  4. Refrigerate coleslaw for at least two to three hours before.
  5. Serve alongside your favorite holiday meal or barbecued feast.

Apple Dump Cake

Ingredients

  • 2 cans (21 ounces each) apple pie filling
  • 1 teaspoon ground cinnamon
  • 1 box (15.25 ounces) spice cake mix
  • 1/3 cup chopped pecans
  • 3/4 cup butter, melted
  • Whipped topping or ice cream

Instructions

  1. Preheat oven to 350 degrees, and grease a 9-by-13-inch pan.
  2. Pour the apple pie filling into the bottom of the prepared pan and spread it out evenly.
  3. Sprinkle cinnamon evenly over top of pie filling.
  4. Top with cake mix, making sure to spread it evenly over the top of the mixture.
  5. Sprinkle pecans over the top of cake mix.
  6. Drizzle melted butter evenly over the top.
  7. Bake in the preheated oven for 45-50 minutes, or until nicely browned.
  8. Serve warm with ice cream or whipped topping (or both).

The recipe inspiration for this incredibly simple, yet delicious cake, can be found here.

Candied Pecans

Ingredients

  • 1 pound (about 4 cups) raw pecan halves
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar 
  • 1/2 tablespoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 large egg white
  • 1 teaspoon vanilla extract 

Instructions

  1. Preheat oven to 300 degrees, and line a rimmed baking sheet with parchment paper.
  2. In a small bowl, whisk together the sugars, cinnamon and salt. 
  3. In a large bowl, whisk the egg white and vanilla extract until very foamy, about 1 minute.
  4. Add the pecans and stir until well coated.
  5. Sprinkle the sugar mixture over the pecans and toss until fully coated. 
  6. Spread pecans into an even layer on the prepared baking sheet. 
  7. Bake for 20 minutes.
  8. Remove pan from oven, stir the pecans and spread them out evenly again.
  9. Bake for another 20 minutes or until the nuts are very fragrant and are starting to darken in color.
  10. Let the pecans fully cool in the pan on a wire rack (the sugar will harden as it cools).
  11. Break into individual pieces and enjoy. 
  12. Store in an airtight container.

The original recipe for these perfect pecans comes from the one and only Pioneer Woman Ree Drummond, and it can be found here.

Chicken Dumpling Soup

Ingredients

Soup

  • 4 cups cooked chicken, picked or chopped
  • 4 cups chicken broth
  • 3 celery stalks, sliced
  • 3 carrots, peeled and sliced
  • 1 small onion, diced
  • Lawry’s seasoning salt to taste
  • Pepper to taste

Dumplings

  • 3 eggs, beaten
  • 1/4 cup milk
  • 3 cups flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder

Instructions

  1. In a large stock pot, add the carrots, celery, onion and broth, and bring to a boil.
  2. Add the chicken and return to boil.
  3. Add the seasoning salt and pepper and cook until veggies are tender.
  4. In a small bowl, mix the dumpling ingredients together and knead into a ball.
  5. While the soup is boiling, drop 1/2 teaspoon portions of the dumpling dough into the pot.
  6. Cook for about 10-15 minutes until dumplings are cooked through.
  7. Remove from heat and serve.