The EASIEST Homemade Bread you will EVER make!!

Sometimes making bread can be intimidating.  Especially if you don't have a bread machine.  When I would think of making homemade bread, I always pictured a lady with flour all over her apron and face, sweat dripping from her brow, and kneading dough for like hours!

Well, it doesn't have to be that way!!

Below is the easiest crusty bread recipe EVER!  The dough is warm and soft while the outer crust is crunchy and crispy.  Eat it straight from the oven or save it for later... either way, it will make a baker out of you!


Crusty Bread Recipe
3 cups all purpose flour
1 3/4 teaspoons salt
1/2 teaspoon Instant or Rapid-rise yeast
1 1/2 cups water

In a bowl, mix together the flour, salt and yeast. 

Next, add the water and mix until the dough comes together. 
Cover your bowl with plastic wrap and set aside for 12 hours.

Overnight works the best! 

Heat your oven to 450 degrees.
  
When your oven reaches 450 degrees, place a cast iron pot with a lid in the oven and heat the pot for 30 minutes. 

While you are waiting, remove the dough from the bowl and pour it onto a floured surface and shape it into a ball.  
  
Carefully, remove the hot pot from the oven and drop in your ball of dough.

Cover and return to the oven for 30 minutes to bake. 

After 30 minutes, remove the lid and bake an additional 15 minutes to allow the crust to turn golden brown. 
  
Remove your bread from your oven and place on a cooling rack to cool. 

Then, dig in!  

Tip:  You can add garlic cloves to your dough prior to baking for a yummy garlic loaf or you can add fresh rosemary to your dough prior to baking.  Both are delicious!

Tip:  I did not have a lid for my cast iron pot so I covered the pot with foil and then removed the foil in order to let the crust to brown.  

Tip:  If I am going to make this, I prepare the dough the day before.  Also, this bread is not HUGE, so, if you plan on serving a lot of people or if you are sharing this bread with your neighbors (Hi Natalie!), you can make 2 batches and cook them separately.  

Old McDonald had a farm.... with SQUASH!

If you are looking for a great squash recipe... look no further!  Below is all you will need for a creamy and buttery squash casserole with a crunchy topping and you don't need to add milk or cheese!  I know what you are thinking.... a casserole without cheese??  Now, I am a HUGE cheese lover, but my husband can't eat cheese so I usually have to tweak recipes for our dinner menu when they involve cheese of any kind.

We have a ton of zucchini and yellow crookneck squash in our garden this year so I made this casserole a few weeks ago and it's been on our weekly dinner menu ever since (and my neighbor's dinner menu, too!).

Here is all you will need:
1 zucchini, sliced
1 yellow crookneck squash, sliced
1 can of cream of mushroom soup
2 garlic cloves, minced
1 yellow onion, diced
1 sleeve of Ritz crackers, divided ( I use the garden vegetable flavor)
2 T. butter (melted)
salt (to taste)
pepper (to taste)
Optional: red pepper flakes (to taste)
            
Tip:  You can add 2 T. of sour cream if you want a thicker creamier texture.  I stay away from it just because my husband can't eat it, but it will thicken the "sauce" of the casserole.

Tip:  I use the Garden Vegetable flavor of Ritz crackers because they are DELICIOUS and add additional texture and flavor to the dish.

Begin by slicing your squash and zucchini....

Next, mince your garlic and dice your onions and add that to your squash/zucchini mixture.

Then, add your can of cream of mushroom soup.  

Next, add your salt and pepper.  I use kosher salt in all of my cooking (except for baking) and I never measure.  I just grab a pinch and throw it in.  I use a pepper mill and grind fresh pepper and I don't measure that, either.  Just a couple turns of the mill and I am done.

Then, take half of the sleeve of the Ritz crackers, and crush them by hand and add to your squash mixture.  Stir everything together with a large spoon until your casserole is all combined.

Pour your casserole into an oven safe dish.  Then, take the rest of the Ritz crackers and sprinkle them over the top of the casserole, like the picture below.

Lastly, take the melted butter and pour it over the crumbled Ritz cracker topping. 

Bake casserole at 350 degrees for 50 minutes.  For the last 5 minutes, I turn on the broiler to turn the top of the casserole crispy (my husband likes it CRISPY!) and to give the topping a golden brown color.  Watch so it doesn't burn! 

I served this casserole with a turkey meatloaf (another household favorite).  This delicious, creamy and flavorful casserole is 'just an idea' away from making it to your dinner table tonight!  You won't be sorry! 

Bon Appetit!  

xoxo,

Brenda

Lions, and Tigers, and Frozen Herbs, Oh My!

Have you ever wondered what to do with all of those fresh herbs left over at the end of the gardening season?  Maybe, like me, you've been making tomato soup in the middle of winter and you've wanted to add fresh basil but you didn't have any.  Well, the answer is ...... FREEZE THEM!

I am honestly mad at myself for not doing this sooner.  It's very simple to do and will save you money over the winter months from buying fresh herbs at the grocery store.  Below is a simple how-to tutorial that explains what to do, how to do it, and there are even pictures to show you the way!

This is what you will need:
Ice Cube Trays
Water
Olive Oil
Herbs
Knife or scissors
Cutting board
Zip Lock Freezer bags
Marker

Tip:  You can freeze your herbs in Water or Olive Oil.  

Tip:  If you are freezing basil, it is best to chop your basil in a food processor along with a tblspn of Olive Oil.  Then, remove the chopped basil and place in your ice cube trays and freeze the herb in Olive Oil instead of water.  Basil tends to bruise easily and if handled a lot, it will turn black.  Using a food processor will help with the handling and bruising of your sensitive herb. :)

You will see that I used water to freeze my herbs, except for my basil (I used Olive Oil).

I froze the following herbs:
Lemon Thyme
Chives
Parsley
Oregano
Basil
 
Instructions:

First, wash your herbs and let them dry completely.

Next, chop your herbs.

Then, place your herbs in the ice cube trays.  The trays should be about 3/4 of the way full.

Next, fill your ice cube tray with water or olive oil.

Then.... FREEZE!

Lastly, take your frozen herbs out of the trays and place them in individual freezer zip lock bags with the date and name of the herb on the bag.

You will be so happy during the winter months when you can just drop an herb cube into your recipe and delight your senses with fresh herbs!  With summer coming to an end, this is 'just an idea' to preserve some of those fresh herbs to last you all winter long!  Happy freezing! 

Pottery Barn SCORE!

I saw this kitchen jar idea on Pinterest and wanted to do it in my kitchen!  I found the jar at Pottery Barn on clearance for $2.  It came with the wire handle.  I bought the decorative hook at Walmart for $2.99.  So, for under $5, I was able to bring this idea to life.

In the summer I add fresh herbs from my herb garden and fresh flowers from my window boxes and flowerbeds.  In the winter, I add pine cones and string lights or fresh cranberries and a sprig from my pine tree for a winter theme.  In the spring, I cut tulips from my landscaping and bring them inside!  There are a ton of ideas you can use to make this a useful and charming spot in your kitchen!

Tip:  You can use a large mason jar and use a wire hanger to go around the jar for your jar handle.  You would need pliers and a wire cutter to bend the hanger to take shape and to cut the wire, but it can be done.  

These are flowers from my window boxes and flower beds.....

Slap your mama Peach Pie

I've been searching for a pie recipe, that when people taste it, they want to slap someone.  Well, this is it!  It's a delicious peach pie with a flaky buttery crust and crunchy coated topping that will be sure to please your senses!  The cinnamon and nutmeg spices bring a warmth to your mouth and the sweetness of the peach filling is sure to make you want to slap someone!  It's that good!  Either way, this pie will go down in history as the best peach pie you or your family has ever had! 

 Slap your mama Peach Pie (pictures below)

Ingredients:
4 1/2 C. fresh sliced & peeled peaches (8-10 peaches)
1/2 C. sugar
1/4 C. packed brown sugar
3 T. corn starch
1/4 t. nutmeg
1/4 t. cinnamon
1/8 t. salt
2 t. lemon juice (squeezed from fresh lemon)
1 T. butter

Helpful tip #1:  When combining the peaches and sugars, it is helpful  if you allow this mixture to sit for 1 hour.  This will help the sugars breakdown the peaches and this will give you more peach juice.  While this mixture sits, you can prepare your pie crust and topping.

Helpful tip #2:  When using cornstarch to thicken sauces, it can have a tendency to clump.  In this recipe,  it's important that you pour in your reserved peach juices slowly into your dry ingredients, whisking the entire time, until your sauce comes to a boil.  Cook and whisk mixture for 2 minutes until sauce becomes thick. 


To prepare:
-In a large bowl, combine peaches and both sugars (again, it's best to allow this mixture to sit for 1 hour so the sugars can breakdown the peaches, which will extract the juice you'll need for your filling)
-After 1 hour, drain juice from bowl and set aside
-In a small sauce pan, combine cornstarch, nutmeg, cinnamon, and salt.  Slowly pour in reserved peach juice, whisking the entire time over med-high heat.   Bring mixture to a boil and stir for 2 minutes until thick. 
-Remove from heat and add in lemon juice and butter.
-Fold this mixture into your peaches
-Pour your peach mixture into your crust (see crust recipe below)
-Top your peach mixture with the crumb topping

Bake at 400 degrees for 50-55 minutes until the top and crust are golden brown. 

Crumb Topping
1 C. packed brown sugar
1 C. flour
1/4 C. chilled diced butter ( I use no salt butter)
2 t. cinnamon

To Prepare:
-In a bowl mix flour, sugar and cinnamon
-Mix in your diced butter (I just use my hands and squeeze the butter into the dry ingredients so it's all incorporated)
-Top pie before baking


Pie Crust

Tip:  I chill ALL of my pie crust ingredients before using them.  This includes my flour, butter, salt and water.  The colder your ingredients, the flakier the pie crust.  Trust me.

Ingredients:
1 1/4 C.  All-Purpose Flour
1/4 t. salt
1/2 C. chilled, diced butter (I use no salt butter)
1/4 C. cold water

To Prepare:
-Combine flour and salt onto a prepared work surface (I sift my ingredients onto my surface so the flour is really fine.  This isn't necessary, but I do it).
-Add your chilled, diced butter ( I mix this by hand together but do NOT overwork your mixture)
-Add your cold water, 1 tablespoon at a time, until your mixture just comes together (again, DO NOT over mix).

The trick to a flaky crust is to NOT over mix this mixture!  So, only incorporate this until the mixture just comes together.  You should see chunks of butter in your dough.

-wrap in plastic wrap and refrigerate for as long as you can (4 hours or up to overnight)

After refrigerating the dough:
-Generously sprinkle a clean, dry surface with flour and remove the plastic wrap from your dough
-Dust your dough with flour and begin to roll out your dough, starting in the center and moving outward
-Roll your dough into a circle of 1/4" thick or smaller
-Your dough circle should be 2-4 inches wider in diameter than your pie pan
-Once you are finished rolling out your dough, roll up the dough onto your rolling pin and then unroll it over your pie pan
- Use kitchen shears or a paring knife to trim the dough to about a half-inch overhang. 
-You can then fold the half-inch overhang under itself or you can flute the edges of the pie crust together.

Tip:  If you were just to add the peach filling now, your bottom crust would probably get soggy.  Par-baking your pie crust will avoid this.

To par-bake your crust:
-I wrap foil around the edges of my pie dough so the edges don't get too brown
-Heat your oven to 375 and par-bake your pie crust for 15 minutes, or until golden brown to seal the bottom crust
-Then, remove the pie pan and let cool for 3-5 minutes, removing your foil.  Then, add your filling.
-I then brush egg wash on the pie crust edges so they brown nicely.

  
Tip:  I always place my pies on a sheet pan to catch any drippings 

Don't try to lick your screen....  but you are gonna want to!  The best peach pie you will ever taste is 'just an idea' away!  Get cookin'!  

I'm not a Magician!

Window boxes are so beautiful and can add curb appeal and beauty to any home or business.  If you have darker paint colors or trim on your home or if your paint color is white or a lighter color, you can add contrasting colored flowers to add design and texture to make your home stand out from all the others. 

We have 2 different window boxes on our house that we installed last year.  I usually use the coco window box liners (the ones that are made from the fibers found between the outer husk and the meat of the coconut).   They are like condensed straw in texture and allow water to seep right through which helps with moisture control.  

This year, I decided to add an additional window box under our kitchen window but I didn't have an extra coco liner lying around and I didn't want to spend the money on another one so I came up with the idea of using landscape fabric to line my window box!  I had some lying around (the black fabric that comes in a roll that you would use to keep out weeds in your landscaping) from a spring project I did earlier in the year, so, I took the landscape fabric and lined my window box with it and used that as my liner.

I always use a good potting soil that is high in nutrients like Miracle Grow Potting Mix.  I buy the mix that feeds plants up to 6 months with continuous release plant food.  It has always worked well for me and I usually find it at places like WalMart or Meijer for a decent price.  So, I filled my window box with potting mix and planted my flowers.  I used a mix of geraniums, impatiens, wave petunias, a creeping jenny, and a potato vine. 

Below is a  picture from the first day I planted the window box and then there are 2 other pictures that I took throughout the summer.  You can see as the weeks went by, how the flowers grew!  By far, it's the best any of my window boxes have EVER done!  I am not sure if it was the landscape fabric that did the trick OR if the box is just in the right spot for daily sunlight.  This window box is right outside my kitchen window and the window faces EAST.  It gets early morning sun and then filtered sun throughout the day.  I water it daily.... either early in the morning or late at night. 

 First day I planted it 6/15/13

This picture was taken on 7/11/13

 8/13/13

I didn't do anything different with the other 2 boxes I have on the house, except the other 2 have coco liners and of course, are in different locations on the house.  This particular box on my kitchen window is full, luscious, and vibrant and is always entertaining a bee or butterfly throughout the day.  From inside the house you can see flowers peering in through the window as if saying "Look at me!  I'm beautiful!".  

Tip:  Window boxes can be used all year long!  They aren't just for the summer months.  You can use them in the fall and add mini pumpkins, gourds, and beautiful mums or you can use them during the winter with pine tree clippings and strings of twinkle lights. 

Supply List

Window Box (you can make one out of wood or buy one at any local hardware store, WalMart, Meijer)

Window Box liner

Potting Mix (make sure to use soil with nutrients)

Flowers (your choice!  It helps to use trailing flowers like potato vine, creeping jenny, or wave petunias)

Water daily

Sunlight or shade (buy the right flowers to correspond with the amount of sunlight your box will get)

Tip:  Did you know that you don't need sun for a window box?!  It's true!  Just make sure to use flowers and plants that say "need shade" and that don't require sunlight to survive!

 

I hope you have a window box of flowers adorning your home or maybe this is 'just an idea' you needed to help get you started!! 

Got Canvas?

So, after seeing a bunch of cute ideas on Pinterest (which I am obsessed with, by the way), I decided I would try making one of the signs I had seen, for my house.  I am not an artist or painter, by any means.  The only paint brushes I owned were the large ones used for painting your walls or doors with.  So, I checked out Hobby Lobby (another obsession of mine) and I checked out all of their paint and craft supplies.  They have a TON!

Since I am new at this whole painting thing, I wasn't interested in spending a bunch of money, well because, I may suck at it.  So, I waited for "The Lob" (Hobby Lobby) to have a sale and I went and picked up my supplies there.  Everything I bought was 50% off, so I was one happy girl.

I purchased a larger sized canvas because that is just the look I was going for with my sign.  The sign was going to be in our great room, so I wanted it to be pretty big.  I bought a few paint brushes and some Acrylic paint, in the colors I was going to use.

Tip:  I have used a few different brands of Acrylic paint since making this sign, and the best I have used was the "Master's Touch" Acrylic paint.  It was a really smooth paint and it dried nicely.  I purchased that at "The Lob".   A few other brands I have used are "Liquitex" and "Artist's Loft" and I was not happy with those brands.  They seemed to gum up on me and did not go on as smooth as the "Master's Touch".  Feel free to use whatever type you'd like, but that is just what worked for me.

Tools Needed:
Canvas
2 Paint Brushes
Acrylic Paint
Stencils
Ruler
Pencil
Bowl of water
Papertowel

To begin, I painted the entire canvas the background color I wanted.  I wanted more of a washed out look so I just didn't use a bunch of paint on my brush.  It's better to start out using less paint, and then add more paint, if needed.  I used a larger brush (picture below) to paint the background and then I used a smaller brush (also pictured below) to fill in the lettering after I stenciled it all out in pencil.  I waited 1 day for the background paint to dry before stenciling the letters.

Background brush I used: Master's Touch Flat #12

The color I used here was ..... well crap.... the color name is not on the bottle.  It is a teal blue color.  After letting the background paint dry, I then stenciled all of my lettering out in pencil first.  I tend to "eye" things instead of using rulers to measure and space things out correctly.  I "eyed" this entire sign, and in hind-sight, I won't do that again because I think some of the lettering could have been straighter.  I have since used a ruler when doing another sign, and I would recommend using a ruler to draw a line straight across the canvas, so that you can then stencil your lettering on top of that line.  This way, if the line is straight, the letters will be straight.

So, I used stencils I bought at Hobby Lobby (you can get them at Michaels, too).  I stenciled everything out first.  The entire sign.  Then, I went back and filled in the lettering with a smaller brush, using white acrylic paint.

The brush I used for the letters was:  Master's Touch Flat #2

I took my time and didn't do all of it in one day!  Someone told me once to enjoy the process (Thank you Therese), and if you are making a large sign like this, take your time.  :)

This is the finished sign below.  I am really happy with how it turned out.  What is also great is that you can make any type of sign you'd like.  You can make a "playroom" sign  for the kid's play room with rules on it like "be nice, share, or have fun".  You can make a "family" sign for your home using words like "family time, forgive one another, or cherish the memories" type of wording.   Or, you can make a "City" sign using words describing your favorite town or city or special vacation spot.  The ideas are limitless! 

Below is another sign I recently made for my cousin's wedding.  She asked me to make this for their photo booth they were having for all of their guests.  I used a ruler on this one, since it was an important sign. :)

I used the same tools and acrylic paint as well (just in different colors).

Tip:  Acrylic paint is very versatile.  You can use it on paper, canvas, wood, plaster, glass, terra cotta, and other materials. 

Remember, you are just an idea away from making a really cool piece of art for your home!!  Go for it!

Best Cinnamon Rolls EVER!

Since this is my first post, I thought I would make it a good one!  I have always wanted to make homemade cinnamon rolls but honestly, I have been pretty intimidated by it because I always see recipes that call for bread machines and I don't have one and other recipes I've found look so labor intensive, I usually have to sit down while reading them because I get all sweaty. :)

So, I worked up the nerve and found a recipe that I could manage and decided... what's the worst that could happen?  I made these over the weekend and they were a HUGE hit, not only in my household, but among the neighbors, too!  This is my variation of this recipe so you can follow the recipe or change it up a bit to make it your own.  Don't be intimidated by the length of the recipe either.... it's for the dough, the filling, and the icing and it's actually pretty easy.  Either way, enjoy the process and have fun sharing! 

These cinnamon rolls are soft, buttery, and cinnamony (is that a word?) and the icing is thick and creamy.  If you are afraid of making these because you live alone or there are only 2 of you, don't worry... these keep for a few days and are delicious when warmed up in the micro.  Remember, you can always share with your neighbors and friends!  If you have a full house, first dibs go to the chef!

 Cinnamon Rolls  

1 C. milk (I used skim)
1/4 C. butter (I used no salt butter)
3 1/2 C. all purpose flour (divided)
1/4 C.  sugar
1/2 t. salt
2 1/4 t. rapid rise yeast (or 1 packet of rapid rise yeast)
1 egg

To prepare the dough:

-Combine milk and butter in a bowl or mug and heat in the microwave to melt butter completely (you want the mixture warm... NOT hot.  I put mine in the fridge to cool off because mine was too hot).  Once warm, add one egg and beat together.
-Using a mixer, add 3 cups of flour, yeast, sugar and salt.  Mix together all dry ingredients.  Then, add the milk mixture and beat on medium speed until combined.
-Add the remaining 1/2 cup of flour, 1/4 cup at a time.
-Continue beating mixture on medium speed for 5 minutes.
-After 5 minutes, remove the bread hook on your mixer and place a damp paper towel over your bread mixture and let it sit for 10 minutes.

While your bread is resting you can make the cinnamon mixture for the rolls.  You will need the following:

1/2 C. sugar
1/2 C. packed brown sugar
4 T. cinnamon
1/2 C. butter (softened but not melted)

After your dough has rested for 10 minutes:

-Place your dough on a floured surface and roll out to a 9x14 size (your dough she be very pliable and soft)
-Once rolled out, using a knife or spatula (I used an icing spatula), spread the softened butter across your entire dough, covering all surfaces.

Next, sprinkle your cinnamon mixture over the butter, covering every surface.

Then, roll your dough and roll it like you were rolling up carpet or a rug, keeping it even as you go.  When you are done, it should look like a rolled up carpet (but it will smell better).

Pinch the seam together so it doesn't unroll.

Then, cut off the ends, to make the roll even on both sides (I used a pizza cutter to do this).

Next, take your pizza cutter (or you can use dental floss), and cut your dough into 12 equal pieces.

Place each roll onto a greased pie plate (I used a non-stick pie pan but you could use a glass pie plate as well).

Once all of your pieces are on the pie plate/pan, you will need to cover the whole thing again with a damp papertowel and place it in a 200 degree oven for 25 minutes to allow the yeast to do it's thing (to rise).

You are almost done!!

While you wait for the yeast to do it's thing.... you can make the icing. 

Icing Mixture:

1/4 C. butter, melted
1 t. vanilla
1 1/2 C. powdered sugar
1-2 T. milk (if needed)

To make the icing:

-Melt your butter
-Add the melted butter and the vanilla to your powdered sugar
-Stir until combined.  If the mixture is too thick, add 1-2 T. of milk. If the mixture is too thin, add additional powdered sugar until the icing is thick and creamy.

Once the rolls have rested for 25 minutes, heat your oven to 350 degrees and bake for 20 - 25 minutes (mine took 20 minutes and they were perfect!)

Take them out of the oven and let them cool just a little.  You still want them to be warm when you serve them.  Add your icing and take delight in the masterpiece you just created!

Tip:  If you aren't planning on eating all of them right away, I would only frost what you are going to eat.  Sometimes if you re-heat them with the icing on them, the icing melts and then you end up adding additional icing and it could end up being sweet OVERLOAD!

Side note:  I just loved this dough!  I bet this dough mixture can be used for many other breads/desserts so I will try more using this dough recipe and let you know how it turns out!

I hope you love this recipe as much as my family does!

xoxo,
Brenda