Really?!? Should it be this difficult to get posts typed up? I wouldn't think so but proof is in the pudding as they say and this pudding (aka blog) is missing quite a few ingredients (posts). Okay not so much missing but not added. (Decongestant head is writing today.)
I will play catch up another day. For today I will post the recipes I made yesterday. I made Cheesy Chicken Lasagna, Garlic-Herb Braid, and Brown Butter Snickerdoodles. The way the directions worked out with the different items, it worked out really nice. I melted the butter for the snickerdoodles while I was cooking the noodles. I let the butter cool while I put the lasagna together. While the bread rested for 10 minutes I mixed the snickerdoodle dough and then let it sit in the refrigerator until after dinner. So that probably made no sense to anyone other than me BUT if you read the directions on the recipes I am sure it will be as clear as dirty water for you.
The Cheesy Chicken Lasagna was a nice change from the traditional lasagna and by using the shredded chicken it went together easily even though the chicken sauce simmered for 25 minutes. The leftovers were delicious as well. The Garlic-Herb Braid was fabulous. Braiding bread is just like braiding anything else and it gives the bread such a nice look. I ate a piece when I got home from work today and it was just as good as it was last night. Brown Butter and Snickerdoodles do I really need to tell you how the cookies were? Of course I do. De.li.cious!! I love snickerdoodles and I love brown butter and the combination is truly spectacular. I can't be making these to often because between PE and I we could eat the whole batch in a day or two. Not the best thing to do.
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Cheesy Chicken Lasagna
from What's for Dinner?
Print Recipe
2 cans (12 oz) evaporated milk (not fat-free) substitute (listed below)
1 (1 oz) pkg. dry Ranch dressing mix
3 cups chicken, cooked and shredded or cubed
1/8 tsp pepper
1 (16oz) pkg. lasagna noodles, cooked
3 cups grated pizza blend cheese (or any combination of cheese)
Cook the noodles as directed on the package. Once noodles are done--rinse in cold water and lay out on waxed paper or plastic wrap. Combine evaporated milk and ranch dressing in a 3 quart heavy saucepan. Heat over low heat, stirring frequently until dry ingredients are dissolved. Stir in chicken and pepper. Simmer, uncovered, for at least 25 minutes, stirring frequently. Layer half of lasagna noodles, poultry sauce, and cheese in well-buttered 9x13 pan. Repeat layers again. Bake at 350 for 35-40 minutes or until hot and bubbly. Let rest 10 minutes before serving.
*Evaporated milk substitute - add 2/3 cup powdered milk to 2/3 cup plus 2 tsp water. This makes 3/4 cup evaporated milk.
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Garlic-Herb Braid
from Christie's Kitchen Creations
Print Recipe
4 to 4 1/2 cups all-purpose flour
3 Tbsp sugar
2 pkg. (1/4 oz. each) quick-rise yeast (4 1/2 tsp)
2 tsp dried basil
1 3/4 tsp dill weed
1 1/2 tsp salt
3/4 tsp garlic powder
3/4 tsp dried rosemary, crushed
3/4 cup milk
1/2 cup water
1/4 cup butter, cubed
1 egg
1 Tbsp butter, melted
In a large bowl, combine 1-1/2 cups flour, sugar, yeast and seasonings. In a small saucepan, heat the milk, water and cubed butter to 120-130 degrees. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes. Cover and let rest for 10 minutes. Divide dough into thirds. Shape each into a 15-in. rope. Place ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Cover and let rise in a warm place until doubled, about 25 minutes. Bake at 375 for 20-25 minutes or until golden brown. Brush with melted butter. Remove from pan to a wire rack to cool.
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Brown Butter Snickerdoodles
adapted from RecipeGirl.com
Print Recipe
1 cup butter
1 1/2 cups granulated sugar
2 large eggs
2 3/4 cups flour, sifted
2 tsp cream of tartar
1 tsp baking soda
1/2 tsp salt
For rolling:
1/2 cup granulated sugar
1 1/2 tsp ground cinnamon
In a small saucepan, melt butter at medium heat. Reduce to simmer and stir until butter turns golden brown. Remove from heat and let cool. In a large bowl, whisk together cooled butter, sugar and eggs. Sift dry ingredients together and stir into wet mixture. Cover bowl and chill dough in refrigerator until firm. Preheat oven to 375. Roll dough into small balls (about 1 1/2 Tbsp of dough per ball). Roll balls in mixture of cinnamon and sugar, and place on ungreased baking sheet. Bake 8-10 minutes until cookies are flattened and crinkly.
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