Tasty Tuesday....Friendship Bread

Hello Ladies!

Hope your week is off to a great start!  

Today I am sharing with you a fun recipe!  Friendship bread....have you heard of it?  Have you done it before?  Years ago, like 15, my grandmother gave me a ziplock bag with some ingredients in it, and I had to mush the bag every day, and then after about a week, and a few more ingredients, it made a yummy bread.  I haven't made it since then.  Well, a few weeks ago, my girlfriend Heather was making it, and she told me what I needed to make the "starter bag", and well, ever since then, every 10 days I have been making some bread!  My kids, LOVE it!  It isn't too difficult, and I love that you can give it out to 3 friends, and keep it going!

BREAD BATTER START MIX:

1 cup milk

1 cup flour

1 cup sugar

Put it in a gallon sized ziplock bag and mush it all together.

Do NOT use a metal spoon or bowl for mixing.  Do not refrigerate.  If air gets into the bag, let it out.  It is normal for the batter to rise, bubble and ferment.

DAY ONE:  this is the day you receive the bread start.  You do nothing.

DAY TWO:  Mush the bag

DAY THREE:  Mush the bag

DAY FOUR:  Mush the bag

DAY FIVE:  Mush the bag

DAY SIX:  Mix 1 cup flour, I cup milk, and 1 cup sugar in bowl.  Add to the bag.

DAY SEVEN:  Mush the bag

DAY EIGHT:  Mush the bag.

DAY NINE:  Mush the bag.

This bag just sits on the counter, and I just mush it all around each day.

DAY TEN:  Combine in large bowl the batter, 1 cup milk, 1 cup flour and 1 cup sugar.  Stir and put 1 cup starter in four gallon sized bags.  Keep one for yourself and give this recipe and a starter bag to three friends.

To the remaining batter in the bowl; combine the following ingredients:

1 cup oil

1 cup sugar

1 tsp cinnamon

3 eggs

1 1/2 tsp baking powder

1/2 cup milk

1/2 tsp baking soda

5.1 oz of instant pudding, any flavor (NOT sugar free)

2 cups flour

1 tsp vanilla

1/2 tsp salt

Mix 1 tsp cinnamon and 1/2 cup sugar.  Spray two smaller bread pans with cooking spray.  Sprinkle the pans with the sugar and cinnamon mixture.  Pour batter into pans.  Bake at 325 for 45-60 minutes.  Let stand for 10 minutes before removing from pan.

I went to take a picture of the two loaves, and one was already gone, and the other was about half gone...my kids cannot get enough!!!

ENJOY

xoxo,

Kimm

Tasty Tuesday....The Best Cream Puffs

Hello Ladies!

Today I am linking up with The Blended Blog for Tasty Tuesday!

This week I am sharing some of our favorite game day foods, and today I am talking about one of our favorite desserts!  Personally, I think dessert is the best part of any meal.  I love being in charge of desserts, and I am always first in line to volunteer to bring a sweet treat!  

Today I am sharing with you guys the BEST cream puff recipe ever!  I have been making this exact recipe for over 15 years now, it's a winner and everyone LOVES it!

INGREDIENTS:

1 cup water

1/2 cup butter or stick margarine

1 cup all-purpose flour

4 large eggs

Cream Filling (see below)

Powdered sugar (optional)

Hot fudge Sauce

CREAM FILLING:

1 large box instant vanilla pudding

heavy cream

milk

DIRECTIONS:

1.  Heat oven to 400.

2.  Heat water and butter to rolling boil in 2 1/2 quart saucepan.  Stir in flour; reduce heat to low.  Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat.

3.  Beat in eggs, all at once, with spoon; continue beating until smooth.  Drop dough by scan 1/4 cupfuls about 3 inches apart onto an ungreased cookie sheet.

4.  Bake 35-40 minutes or until puffed and golden.  Cool away from draft, about 30 minutes.  Cut off top third of each puff; pull out any strands of soft dough.

5.  Make your pudding according to directions on box, however cut the milk in half and replace it with the heavy cream

6.  Fill puffs with the Cream filling and replace tops. 

The recipe stops there, however I take some hot fudge sauce and heat it up, then pour it into a ziplock baggie, cut it at the tip, and drizzle some chocolate over the top..SO GOOD!

Cover and refrigerate until ready to serve!

These are so delicious.  When I make them, I always double the recipe.

**recipe from Betty Crocker Cookbook

xoxo,

Kimm

Tater Tot Chicken Pot Pie

Hello Ladies!

It's Tuesday, so today I am sharing with you guys a recipe I tried for the first time last week and LOVED!  AJ said it was his new favorite meal....mom win!

I was sitting out back drinking coffee during the holidays, watching the Today Show, and they had a guest on making Tater Tot Chicken Pot Pie...it looked pretty easy to make and it looked yummy, so I decided to give it a try...and boy I am glad I did!  It's a KEEPER!

TATER TOT CHICKEN POT PIE

INGREDIENTS:

3 tablespoons unsalted butter (I used salted)

1 large onion, finely chopped

3 carrots, chopped into 1/2 inch pieces (I used baby carrots and chopped them up)

Kosher salt

6 tablespoons all purpose flour

3 cups whole milk

Enough chicken soup mix or bouillon cubes for 3 cups broth (do not dilute the mix though)..I used about 1 1/2 bouillon cubes

3/4 cup frozen peas

1 1/2 pounds boneless, skinless chicken breast or thighs, chopped into 1/2-3/4" pieces

1/2 teaspoon dried thyme

Black pepper

1-2 pounds frozen tater tots for topping

Ketchup, for serving, optional.

DIRECTIONS:

1.  Preheat oven to 400.  In a large skillet (I used my Dutch oven and did it all in one pot) over medium-high heat, melt the butter and add the onion and carrots and a pinch of salt and cook, stirring until soft, about 10 minutes.

2. Stir in the flour so that it gets evenly distributed.  Add half the milk, stirring continuously until thickened, and then repeat with the other half of the milk.  Stir in the chicken soup mix, peas, chicken, thyme, and a few turns of pepper and simmer, stirring often, for 10-15 minutes, until the chicken is cooked through and no longer pink.  

3.  Transfer the mixture to a 8x11 baking dish (I skipped this step and kept it all in my dutch oven) and then cover with the tater tots.  Bake until the tots are golden brown, begin checking for doneness at 30 minutes.  Let cool slightly and serve with ketchup if desired.  (I found I needed to cook mine for closer to 45-50 minutes)

AJ had 3 helpings, and said it was his new favorite meal!  I love meals that I can make that are one pot type meals.  Let me know if you guys decide to try this!

xoxo,

Kimm

Tasty Tuesday...Cheesy Veggie Chowder

Hello Ladies!  Hope your week is off to a great start!  

The kids started back to school yesterday after a LONG Christmas Break, and getting back into the groove of things is TOUGH!

Every Tuesday, I am going to share with you guys a recipe that we love!  I don't know about you, but I am ALWAYS looking for tasty new recipes!

Soups are one of my favorite things to eat.  Even on a hot summer day, I still enjoy eating a bowl of soup!  Olivia shares my love of soup, and could eat soup every day and be perfectly content!  

We have been having some cooler temps, and when my mom was visiting last week, I decided to make some Cheesy Veggie Chowder, and she LOVED it too!

I found this recipe a few years ago on Shay's blog, and it quickly became a favorite!

INGREDIENTS:

1 lb. ground Italian sausage ( I used mild)

1/2 cup chopped onion

3 cups chopped carrots (I use baby carrots and just cut them in half)

4 cups cubed potatoes

3 1/2 cups chicken broth

3 cans whole kernel corn, drained

1/4 cup butter

1/4 cup flour

2 cups milk

1 tablespoon yellow mustard 

2 cups shredded cheddar cheese

Salt & Pepper

DIRECTIONS:

In a large pot over medium-high heat, brown your sausage until cooked and crumbly

Next, add in onion, potatoes, carrots and broth with a nice pinch of salt and pepper.  Bring to a boil, and reduce heat to low and simmer about 20 minutes, or until potatoes are tender.  

Stir in the corn, add in butter and flour, and stir until smooth.  Gradually add milk, stirring constantly until mixed well.  

Stir in mustard, then cheese.  Cook until cheese is melted and soup is heated thoroughly.  

This is so yummy, and perfect for a cold winter day!  If you have any awesome soup recipes, please share with me!

Be sure to check back tomorrow!

xoxo,

Kimm

Tasty Tuesday...Pulled Pork Sandwiches

Happy Tuesday Girls!

 

Today I am sharing with you one of my family's FAVORITE meals...BBQ Pulled Pork Sandwiches.  This is super easy to make, and it is delicious!  This makes a ton of food, so there is always lots of leftovers!

 

BBQ PULLED PORK SANDWICHES

 

1 pork shoulder roast (about 2 1/2 pounds)

1 bottle (14 ounces) barbeque sauce

1 tablespoon fresh lemon juice (I use lemon juice from the bottle)

1 teaspoon brown sugar (I usually use a tablespoon)

1 medium onion chopped

hamburger rolls

 

1.  Place pork roast in crock pot.  Cover and cook on low 10-12 hours or on high 5-6 hours.  (I put mine in the crockpot before I go to bed and let it cook all night while I am sleeping)

 

2.  Remove pork roast from crockpot, discard cooking liquid.  Shred pork with 2 forks.  Return to crock pot.  Add BBQ sauce, lemon juice, brown sugar and onion.  Cover and cook on low for 2 hours or high for one hour.

 

3.  Serve shredded pork on hamburger rolls.

 

note:  for a 5, 6, or 7 quart crock pot double all ingredients except bbq sauce, increase that to 21 ounces.

 

**recipe from Rival CrockPot cookbook

 

Super delicious!

 

If you try this, would love to know if you love it as much as we do!

 

 







Tasty Tuesday.....Best Cream Puffs Ever Edition

Happy Tuesday Ladies!

 

 

I love desserts....I would be perfectly content to only ever eat desserts...breakfast, lunch and dinner...I would survive.  I love to bake...I prefer to bake over cook any day of the week.  Usually when we are going somewhere and need to bring a dish, it is almost always a dessert. 

 

Anything with a filling is pretty much a favorite for me.  About 15 years ago I came across a recipe for Cream Puffs in my beloved Betty Crocker Cookbook, I made them once, and knew I would be making this recipe for years to come...and I have!  I tweaked it a bit when it came to the filling, and it is seriously amazing!  I encourage you girls to try this recipe!  Of course I went through my pictures and wasn't able to find a picture of them...but they are delicious and usually look pretty!

 

1 cup water

1/2 cup butter

1 cup all purpose flour

4 large eggs

Cream filling (see below)

Powdered sugar (optional)

Hot fudge sauce

 

1.  Heat oven to 400.

 

2.  Heat water and butter to a rolling boil in saucepan.  Stir in flour; reduce heat to low.  Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat.

 

3.  Beat in eggs, all at once, with spoon; continue beating until smooth.  Drop dough by scant 1/4 cupfuls about 3 inches apart onto ungreased cookie sheet.

 

4.  Bake 35-40 minutes or until puffed and golden.  Cool away from draft about 30 minutes.  Cut off top third of each puff; pull out any strands of soft dough.

 

5.  Fill puffs with Cream Filling, replace tops.  Drizzle with hot fudge and powdered sugar.  Cover and refrigerate until serving.  Store remaining covered in refrigerator.

 

For the cream filling, I did not follow the recipe as stated in the cookbook, instead I bought a large box of instant vanilla pudding, and when I made the pudding according to directions, but only used 1 cup of milk, and the remaining milk it called for I used heavy cream...and it is fabulous!

 

After I filled the puffs, I heated up some of the jarred hot fudge, poured it in a Ziploc bag, cut the tip off and just drizzled the chocolate over the tops of the puffs.

 

My entire family FLIPS over these cream puffs.  If you guys are looking for a super yummy dessert be sure to make these

 

**recipe for the shell is from Betty Crocker's Cookbook

 

Thanks for stopping by today...be sure to come back tomorrow!  Have a great day!

 

 

 

 

 



Tasty Tuesday...A Few of Our Favorite Chicken Dishes

Happy Tuesday Ladies!

 

 

Today I am sharing a few of our favorite, easy chicken recipes.  If you have a favorite chicken recipe I would love for you to share it with us!  I am going to try to have a link up for this next week, so everyone can share their recipes too!!

 

Chicken...we eat A LOT of chicken....and I guess we eat so much of it, because there are so many ways to cook it!  As a mom to 5, you can imagine how crazy hectic our life is, and I am always looking for super easy dinners to whip up for the family! 

 

I am apologizing for the lack of photos, I really need to start remembering to take pics of what I am going to post about!  These are just a FEW of our favorite, easy chicken dinners!!!

 

CHICKEN WITH POTATOES AND STRING BEANS

5-6 chicken breasts

5-6 red potatoes, quartered

1 lb. fresh string beans

8-10 tabs of butter

1 packet dry Italian Salad Dressing

 

In a 9x13 baking dish place chicken, potatoes, and string beans, (I usually put my chicken in the middle row and the potatoes and string beans on either side).  Place tabs of butter over the top and sprinkle with the dry salad dressing.  Cover with foil and cook on 350 for about 45 minutes.

 

I think I originally found this recipe on a Facebook feed, and let me tell you, it is seriously so darn good.  My kids never eat green beans, and they devour them when I make this!  You guys really need to try this!!!!

 

 

CHICKEN AND WINE

 

6 chicken breasts (not thin)

2 cans cream of mushroom soup

1 8oz container sour cream

3/4 soup can full of white cooking wine

paprika

 

1.  Place chicken breasts in 9x13 baking dish.

2.  Mix soup, sour cream, and cooking wine and pour over chicken.

3.  Sprinkle paprika over the top

4. Cover with foil and bake about one hour or until chicken is done

 

Serve with rice and enjoy!

 

My mom made this for us growing up, and it was always a favorite of mine and my brothers...I now make this for my family, and the all LOVE it!  It is delicious!

 

OVEN FRIED CHICKEN

1/4 cup butter

1/2 cup flour

1 teaspoon paprika

1/2 teaspoon salt

1/4 teaspoon pepper

3 1/2 pound cut up broiler-fryer chicken

 

1.  Heat oven to 425.  Melt butter in a 9x13 pan while oven is heating.

2.  Mix flour, paprika, salt and pepper.  Coat chicken with flour mixture (I put it all in a freezer bag and shake the chicken in there).  Place chicken skin side down in pan.

3.  Bake uncovered 30 minutes, turn chicken and bake another 30 minutes, or until chicken is no longer pink.

 

 

We make this often at our house, and they love eating it cold the next day!

 

*recipe and photo from Betty Crocker's cookbook

 

SMOTHERED CHICKEN

 

4 boneless chicken breasts

1 teaspoon dried oregano leaves

1/2 teaspoon salt

1/2 teaspoon garlic powder

1/4 teaspoon pepper

1/4 teaspoon ground red pepper

1 tablespoon butter

1 medium green bell pepper, thinly sliced

1 medium onion, thinly sliced

1 cup sliced mushrooms

1/2 cup shredded mozzarella cheese

1/2 cup shredded cheddar cheese

 

1.  Spray nonstick skillet with cooking spray; heat over medium heat. Sprinkle both sides of chicken with oregano, salt, garlic powder, pepper and red pepper.  Cook in skillet 8-10 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut.  Remove chicken from skillet and keep warm.

2.  Melt butter in skillet over medium heat.  Cook bell pepper and onion in butter, about 5 minutes, stirring occasionally until crisp and tender.  Stir in mushrooms.  Cook 3-5 minutes until veggies are tender.

3.  Place chicken in skillet, spoon veggies over chicken.  Sprinkle cheeses over chicken and vegetables; remove from heat.  Cover and let stand until cheese is melted.

 

This is another favorite at our house!  If you are looking for something to do with your chicken this week, try one of these! 

 

Be sure to check back tomorrow for my weekend wrap-up...Wednesday edition!  Have a great day and thanks for stopping by today!

 

 

 

 

 

 



Tasty Tuesday....A Few More Crock-Pot Recipes

Happy Tuesday Ladies! 

 

So I am officially saying that every Tuesday will be "Tasty Tuesday" here at Kimm's Korner!  I know that I always love when women share recipes, so if you have a favorite recipe about the topic I am talking about, please by all means share it with us! 

 

I really love the crock-pot for so many reasons, and I use it pretty much year round, not just in the winter months.  With a very busy life, I have found the crock-pot to be a life saver!  I can throw everything in there in the mornings, and then BAM at dinner time everything is all ready to eat!  I especially love it during our "sport" seasons, so great for the nights that we are all eating at different times!  Two weeks ago I shared a few of our favorite recipes to make in the crock-pot, and today I am sharing a few more with you guys!

 

Creamy Ranch Potatoes

2 pounds small red potatoes, quartered

1 8-ounce package cream cheese, softened

1 envelope buttermilk ranch dry salad dressing mix

1 10 3/4 ounce can cream of potato soup

 

1.  Place potatoes in slow cooker.  In a small bowl combine cream cheese and salad dressing mix.  Stir in soup, add to potatoes.

 

2.  Cover, cook on low for 7-9 hours or on high for 3.5-4.5 hours.  Stir to blend before serving

 

Makes 6 servings

 

This is a super yummy side dish...we love it

*recipe from Better Homes & Gardens Crockery Cookbook

 

Nacho Chicken & Rice Wraps

2 cans Campbell's cheddar cheese soup

1 cup water

2 cups pace chunky salsa or picante sauce

1 1/4 cups uncooked regular long grain white rice

2 pounds boneless chicken breasts, cubed

10 flour tortillas (10 inch in diameter)

 

1.  Mis soup, water, salsa, rice and chicken in the slow cooker.  Cover and cook on low 7-8 hours or high 4-5 hours or until done.

 

2.  Spoon about 1 cup rice mixture down center of each tortilla.  Fold tortilla around filling.

 

This is easy and very good!

*recipe and photo from Better Homes & Gardens Crocker Cookbook

 

Big Al's Hot & Sweet Sausage Sandwich

4-5 pounds Italian sausage (we use sweet)

1 jar (26 ounces) spaghetti sauce

1 large onion sliced (Vidalia preferred)

1 green bell pepper, cored, seeded and sliced

1 red bell pepper, cored, seeded and sliced

1/2 cup packed dark brown sugar

Italian rolls

Provolone cheese (optional)

 

1.  Combine sausage, spaghetti sauce, onion, bell peppers and sugar in slow cooker.  Cover and cook on low 8-10 hours or high 4-6 hours.

 

2.  Place sausages on rolls.  Top with vegetable mixture and add cheese if desired!

 

We LOVE sausage and pepper sandwiches, and I love that I can avoid all the mess of cooking the sausage on the stove top!  We had these for the super bowl and we ate them all up!

 

*recipe and photo from Rival Crock Pot cookbook

 

Deluxe Potato Casserole

1 can (10 3/4 ounces) condensed cream of chicken soup

1 container (8ounces) sour cream

1/4 cup chopped onion

1/4 cup plus 3 tablespoons melted butter, divided

1 teaspoon salt

2 pounds potatoes, peeled and chopped

2 cups (8ounces) shredded cheddar cheese

1 1/2 - 2 cups stuffing mix

 

1.  Combine soup, sour cream, onion, 1/4 cup butter and salt in small bowl.

 

2.  Combine potatoes and cheese in slow cooker.  Pour soup mixture over potato mixture; mix well.  Sprinkle stuffing mix over potato mixture; drizzle with remaining butter.

 

3.  Cover, cook on low 8-10 hours or high 5-6 hours or until potatoes are tender.

 

We love a potato casserole as a side dish, and this is yummy!

 

*recipe from Rival Crock Pot cookbook

 

If you have any favorite crock pot recipes I would love for you to share them with me!

 

Thanks so much for reading today!  Be sure to check back tomorrow for some great spring clothes!

 

Have a great day!