My New Favorite Site...

Check it out The Pioneer Woman for fantastic recipes and so much more ..... YUM!

I've been on a quest to find the best Cinnamon Roll recipe to potentially make and sell this spring at a farmers market. I do believe I have come on to something very close to perfection at The Pioneer Woman thanks Betsy! And, I love her commentary throughout her recipes. I feel as though this woman and I should have been sisters! Enjoy!

Rosemary Peasant Bread

We made this yesterday for our Sunday dinner and had it again tonight for my dad's 72nd birthday dinner. YUMMO! I highly recommend this recipe and it is VERY simple!

1 packet dry yeast (or 2 1/2 tsp)
2 Cups warm water
1 Tablespoon Sugar
2 teaspoons of salt
4 Cups flour
1-2 teaspoons of fresh rosemary - plus more for topping
Olive Oil, corn meal, melted butter and salt

I made this in my mom's bosch machine ... but I'm sure it would do just fine in the kitchenaid.

Dissolve yeast in the warm water and sugar. Add flour, salt and 1-2 tsp. rosemary and stir until blended, do not knead!! Cover and let rise for 1 hour or until double in size. (I left mine in the bosch during this hour and put a wet paper towel on top to keep moist) Remove dough (it will be sticky... I put oil on my hands to handle which made it easy). Place dough on a greased cookie sheet that you also have put corn meal down on and form 2 rounds. Cover with a towel or greased plastic wrap. Then let it rise another hour. Remove plastic wrap and brush each round with melted butter and lightly sprinkle with rosemary and salt. (I used regular salt but sea salt would be great) Bake at 425 for 10 minutes then reduce temp to 375 for 12-15 minutes more.

Cool slightly then cut ... dip in your favorite olive oil / balsamic vinegar and it is delicious!!!

PS - Anyone cooking in the south should add 1 1/4 cups extra flour to make it turn our just right due to lower elevations.

I found this recipe at www.makeandtakes.com/rosemary-peasant-bread

Enjoy!

Excellent Taco Meat

I don't put recipe's on here normally but, I have to share this one that I came across on http://www.recipezaar.com/. The best part is you will most likely have all of this on hand. This will now be our recipe basic for tacos.

Serves 4 - 6
1 lb ground beef
1/4 cup flour
1 tablespoon chili powder
1 teaspoon salt
1/2 teaspoon minced onion
1/2 teaspoon paprika
1/4 teaspoon onion powder
1/8 teaspoon garlic powder
1/8 teaspoon cumin
1/2 cup water

1. Combine all ingredients in a bowl except water.
2. Mix well as you would in making a meat loaf.
3. Pour water into pan and add meat.
4. Stir occasionally breaking up any large chunks.
5. Cook for about 5 - 10 minutes or until done.

Very tasty! Our family loved it with all the traditional toppings. Give it a try!

Darn Good Chocolate Cake!

Have you ever heard of the Cake Doctor? Several years ago I purchased this book and have loved to use it as a source for when you have a cake mix but, you want to make it taste phenominal! On page 36, you will find the recipe for Darn Good Chocolate Cake .... and I must tell you, that I have used this recipe a few times and it really is a winner. So I will share with you this recipe and encourage any of you who bake to pick up this book.
1 pkg 18.25 ounces plain devil's food (or any chocolate mix)
1 pkg 3.9 ounces of chocolate instant pudding mix
4 large eggs
1 cup sour cream
1/2 cup warm water
1/2 cup of vegetable oil
1 1/2 cups semisweet chocolate chips
Mix everything together except the chocolate chips. Once everything is mixed, fold the chips into the batter. Bake for 45 to 50 minutes or until the cake is firm and pulls away from the sides. Anne Byrn the author suggests making this cake in a bundt pan ... and really you don't have to put icing on it but the icing will add to the richness. The sour cream is what makes the cake so rich and the pudding mix adds moisture. All the recipes in this book start out with a basic bought in the store cake mix. Fun and yummy!