Pinterest Week Three-One of my original recipes and one pinterest

Ok…this weekend was crazy so I am just now getting my blog done…sorry for all “two” of my faithful readers (including my mom).  I am “knee deep” in finishing my next to last graduate class so my crafting and cooking are definitely on the back burner. 

This week I made one of my original recipes.  Well, I need to explain my definition of “original”.   There is a restaurant in Lubbock that my family loves and they make this wonderful soup.  One day I asked for the recipe and of course, the restaurant did not feel compelled to give it to me…I can’t blame them…they to make a living also.  However, this gave offered me a challenge…and I am always up for a challenge in the kitchen.  (Food Network is my destiny…LOL) So here is my version of Green Chile Potato Soup.  I hope you enjoy this treat on a cold winter day.  It will warm you up for sure.

Shelley's Creamy Green Chile and Potato Soup

Shelley’s Creamy Green Chile and Potato Soup

5 lbs of potatoes-boiled and chopped (I shred the potatoes with the skin on.)

1 ½ sticks of butter

8 cloves of fresh garlic

1 sweet onion, chopped

3 stalks of celery, chopped

1 container of frozen hot green chilies (12-14 oz), thawed

6 strips of bacon; chopped finely

1 quart of chicken broth

4 cups of milk

2 lbs of Velveeta

2 cups of smoked Gouda or cheddar cheese 

Salt and pepper to taste

Cook bacon in large stock pan until brown.  Add butter and sauté onions, celery and garlic until tender.  Add green chilies.  Simmer for a few minutes.  Add broth and milk, simmer until warm.  Add Velveeta; allow melting at med-low heat, stirring often.  Add Gouda or Cheddar cheese, allow melt.  Add cooked potatoes.  Allow to heat through. 

Make:   7 quarts plus 

My Pinterest Recipe:

This weekend I decided to try Caramel Pecan Bread…yummy!   It is super easy and quite tasty.  I got the recipe from Plain Chicken.   You really need to check out her recipes. 

I did not vary this recipe much, but I can see some great potential on making it my own version.   I will definitely skip the caramel sauce next time and use brown sugar and milk instead.  

Caramel Pecan Bread

Here’s the recipe:

Caramel Pecan Bread

6 Tbs butter

1/2 jar caramel ice cream topping ( I use the kind in a squeeze bottle and use 1/3 cup)

½ teaspoon of cinnamon

1 teaspoon of vanilla

1 cup chopped pecans 1 can biscuits (10 count - I used Pillsbury Golden Layer biscuits) 

Preheat oven to 350. Melt butter in 8-inch saute pan over medium heat. Remove from heat, stir in caramel and pecans.  Add cinnamon and vanilla.  Cut each biscuit into 4 pieces and toss in caramel mixture.  Bake for 20 minutes, or until golden brown.

I hope you have an amazing, blessed Thanksgiving.  I am thankful for each and every one of you.  I hope to have lots of stuff to post throughout the holidays.  If you come across a great recipe, let me know.  Blessings to all.

Pinterest weekend-week one

I am going to try to make a new Pinterest recipe every weekend (only on the weekends because my waistline can't handle more than that) for a year...maybe I can keep up. If you have suggestions or want me to try something specific please let me know. I will try to keep you posted on my successes (or failures). I will let you know what my critics (the boys) think.

Today, I have two specials (recipes to follow). I will try to give credit to all involved but please realize that I am the queen of tweaking recipes and not writing it down..nothing turns out the same twice.

The first is French Toast Casserole

1 loaf of French Bread (cut into 1 1/2 inch slices)
1/2 cup butter
3/4 cup brown sugar
10 eggs
1 1/2 cup of milk with a little heavy cream for good measure(1/2 cup)
1 1/2 teaspoon of cinnamon
1 teaspoon of ginger
1 tablespoon of vanilla
1/8 teaspoon of salt
1/2 pecans

Melt butter and brown sugar and place in the bottom of 9 x 13 baking dish.

Add bread slices. It is ok if they overlap. Mix the remaining ingredients and Lou over the bread. Sprinkle with pecans Cover tightly with plastic wrap and refrigerate overnight.

Remove from refrigerator for 10 minutes and then bake at 350 for 35 minutes.

Serve with warm syrup.

Adapted from Thegirlwhoateeverything

The second recipe for the weekend is Pepperoni Habanero Butter Bread
This one takes some time but it is well worth the effort.

Basic Pizza Dough
1/2 cup warm water (about 110 degrees)
1 tsp of sugar
1 packet of instant yeast (2 1/4 t.)
1 1/4 cup of room temp water
2 T. Olive oil
4 cups of bread flour
1 1/2 t salt

Measure the water into a 2 cup measuring cup. Sprinkle in the yeast and sugar. Let stand until the yeast dissolves and swells, about 5 minutes. Add room temp. Water and oil and stir to combine.

Place the flour and salt in mixing bowl. Stir with paddle. Briefly combine the dry ingredients on low speed. Slowly add the liquid ingredients and combine to mix at low speed until a cohesive mass forms. Stop mixer and replace paddle with a dough hook. Knead dough or 5 minutes. Put dough in an oiled bowl and cover with plastics wrap. Let rise until doubled (2 hours. Press dough to deflate it.

2 cloves of garlic, chopped
1 stick of butter
2-3 teaspoons of habanero sauce, (I use Blazing Saddles) or you can buy the Habanero butter at Orlando's in Lubbock...this is the best option.
Pizza dough (above)
6oz mozzarella cheese cut into small cubes
Pepperoni slices
Marinara sauce for dipping

Heat garlic, butter, and habanero sauce over medium heat until garlic browns.

Lightly brush inside of bundt pan with butter mixture.

Pull off large marble size pieces of dough and Flatten. Top each with pepperoni and cheese cube. Wrap the dough around the pepperoni and cheese. Pinch to seal

Brush each piece with butter mixture. I sprinkle with parmesan cheese.

Place all pieces the bundt pan. Pour remain butter on dough. Cover and let sit for 30 minutes. Preheat oven to 400 degrees. Bake for 35 minutes. Let sit for 10 minutes...good luck with that part. Serve with marinara sauce.

Adapted from Confections of Foodie Bride