Author: Robert Andrews

Soft Sourdough Pretzel

Find it online: https://www.theperfectloaf.com/seriously-soft-sourdough-pretzel/

  • Author: Maurizio Leo
  • Prep Time: 18 hours
  • Cook Time: 25 minutes
  • Total Time: 18 hours 25 minutes
  • Yield: 12 pretzels
  • Category: Sourdough, Pretzel
  • Cuisine: German

Description

Chewy and soft, these sourdough pretzels are the real deal. Equally delicious with mustard, cheese, and beer, they have that unmistakable pretzel flavor and deep color.

Ingredients

 

Levain

  • 10g ripe sourdough starter, 100% hydration
  • 51g all-purpose flour
  • 51g whole wheat flour
  • 102g water

Main dough

  • 635g high-protein flour (“bread” flour)
  • 120g all-purpose flour
  • 369g water
  • 17g fine sea salt
  • 60g unsalted butter, softened to room temperature
  • 3g diastatic malt powder

Lye bath

  • 940g cool water
  • 38g food-grade lye

Topping

  • coarse pretzel salt

Instructions

  1. Levain (9:00 p.m.)
    In a small bowl or jar, mix the Levain ingredients. Cover the jar and keep it at a warm temperature for 12 hours.
  2. Mix (9:00 a.m., next day)
    Add the flour, water, salt, softened butter, diastatic malt powder, and levain to the bowl of a mixer fitted with a dough hook. Mix on speed 1 for 2 to 3 minutes until all of the ingredients are incorporated. Let the dough rest for 5 minutes. Continue to mix on speed 2 for 4-6 additional minutes until the dough becomes smooth and cohesive—an improved mix.
  3. Bulk fermentation (9:15 a.m. to 12:45 p.m.)
    Give the dough one set of stretch and folds after the first hour of bulk fermentation. Return the dough to the bulk container and let rest until time to divide.
  4. Divide and preshape (12:45 p.m.)
    Because the dough is low hydration, keep it covered at all times. Divide the dough into twelve 115 gram rectangular pieces. Preshape each rectangle into a tapered cigar shape. Let the pieces rest 15 minutes covered with plastic.
  5. Shape (1:00 p.m.)
    Line two half-sheet pans with parchment paper. Starting with the piece preshaped first, place the cigar in front of you so the tips are at your sides. Begin with your hands slightly overlapping in the middle, press down and roll the dough back and forth away from and then toward your body. As you are rolling, start to move your hands outward to encourage the tube to spread out and become increasingly thin as you move from the center out to the tips. You want to keep an exaggerated bulge in the very center of this rope, this will be the part you later score to open in the oven. Grab the two tips and arrange the dough so it loops away from you. Take one tip and fold it over the other side . Switch your hands so your right hand is holding the new right tip and your left is holding the new left tip. Fold the same side over the other as previously. Grab the two tips and fold them up over the knot in the middle and place each tip on its corresponding side inside the loop. It looks nice to have a little overlap with each tip — gently press it down into the side to seal.
  6. Proof (1:15 p.m. to 1:45 p.m.)
    Let the dough proof on the counter at room temperature for 30 minutes, uncovered. Then, transfer the uncovered baking sheets holding your pretzels to the fridge for 45 minutes to 1 hour.
  7. Lye bath (2:45 p.m.)
    Place two racks in your oven, one at the bottom and one in the top third. Preheat your oven to 450°F (230°C) convection (475°F (245°C) without convection). While wearing long latex or rubber gloves, add 940g cool water  to a stainless steel bowl. To the water, add 38g food-grade lye while mixing with a stainless steel whisk or large spoon. The mixture will initially be cloudy, keep stirring until all the powder/pellets are dissolved. With gloves, pick up one shaped pretzel and transfer it to the lye bath and let sit for 15-20 seconds. Transfer to the cooling rack on top of the parchment paper inside a baking sheet. Repeat with remaining dough pieces. Once all the pretzel have been dipped, carefully flush the remaining lye solution down the toilet.
  8. Bake (3:00 p.m.)
    Score each pretzel with the razor blade and sprinkle on pretzel salt. Bake at 450°F (230°C) for 10 minutes. Rotate the pans back to front and top to bottom, turn the oven down to 425°C (220°C) and bake for 8-12 minutes longer until a deep brown color. Remove from the oven and let cool. Enjoy warm from the oven.

Notes

  • For the lye bath, you will need a stainless steel bowl, stainless steel cooling rack, and pair of rubber gloves.

 

Orange-Chocolate and Cinnamon-Coconut

This is a recipe from the Iona Abbey Cookbook, designed to feed lots of people. This is the original recipe and is designed to feed several dozen to a hundred people.. This is a private recipe and should not be reproduced.

Orange and Chocolate and Cinnamon Coconut

  • 800 g margarine 800 g margarine
  • 450 g caster sugar 450 g caster sugar
  • 900 g plain flour 650 g plain flour
  • 300 g white rice flour 150 g cocoa
  • ½ tsp salt ½ tsp salt
  • 2 tsp baking powder 300 g white rice flour
  • 1 tsp cinnamon 2 tsp baking powder
  • zest of 3 well washed 150 g desiccated coconut
  • oranges

1. Pre-heat oven to 180 C.

2. Cream sugar and margarine together with the large Hobart mixer. Use balloon whisk, speed 3 for 5 minutes. (add the orange zest if making the lemon and poppy seed biscuits) Turn off the mixer.

3. Add all the dry ingredients to the mixing bowl. Mix these in on speed 1 until just combined.

4. Roll out in smaller batches on a floured surface and cut out square biscuits.

Place on paper lined trays, there doesn’t need to be much space between them.

5. Bake at 180 C for 20 minutes, then shuffle trays around and bake for a further 12 minutes.

6. Take out of oven and leave to cool. Leave in an airtight container.

 

 

Community Garlic Bread

This is a recipe from the Iona Abbey Cookbook, designed to feed lots of people. This is the original recipe and is designed to feed several dozen to a hundred people.. This is a private recipe and should not be reproduced.

Garlic Bread for 65 people

  • 6 large baguette style loaves of white bread or 6 white abbey loaves
  • For the garlic butter: 1 ½ blocks (375 g) of butter
  • 1 heaped tbsp minced garlic (or one bulb, minced)
  • 1 level tbsp thyme
  1. Place butter into a ceramic or glass dish (not plastic,
  2. it might get stained with the garlic), soften in the microwave for 1 minute at 50%.
  3. Add garlic and herbs, mix well with a fork.
  4. Cut all the loaves into slices, but leave the slices connected in the bottom.
  5. Spread a bit of butter between all the slices. Place bread on trays, cover with tea towel and put aside until needed.

GLUTEN FREE: Use gluten free bread: spread slices of bread on both sides with a bit of garlic butter. Wrap in aluminium foil.

Dairy FREE: Mix a bit of soya spread with some garlic and some thyme, get some slices of bread (1 per person) and spread on both sides with the garlic spread. Wrap in aluminium foil.

To heat up: Pre-heat oven to 230 C. At 5.20pm (assuming dinner is at 6pm) put bread into oven. At 5.55 take out of oven, place into wooden dishes and serve (with out cutting the slices).

Community Biscuits

This is a recipe from the Iona Abbey Cookbook, designed to feed lots of people. This is the original recipe and is designed to feed several dozen to a hundred people.. This is a private recipe and should not be reproduced.

All kinds of different biscuits

Plain biscuits Chocolate Biscuits Lemon & Poppy Seed Biccis

  • 800 g margarine 800 g margarine 800 g margarine
  • 400 g caster sugar 400 g caster sugar 400 g caster sugar
  • 900 g plain flour 750 g plain flour 900 g plain flour
  • 300 g rice flour 150 g cocoa 300 g corn flour
  • ½ tsp salt ½ tsp salt ½ tsp salt
  • 2 tsp baking powder 300 g corn flour 2 tsp baking powder
  • 2 tsp baking powder zest of 3 well washed lemons
  • 4 tbsp poppy seeds

1. Pre-heat oven to 180 C.

2. Cream sugar and margarine together with the large Hobart mixer. Use balloon whisk, speed 3 for 5 minutes. (add the lemon zest if making the lemon and poppy seed biscuits) Turn off the mixer.

3. Mix all the dry ingredients and add to the mixing bowl. Mix these in on speed 1 until just combined.

4. Roll out in smaller batches on a floured surface and cut out square biscuits.

Place on lightly oiled trays, there doesn’t need to be much space between them.

5. Bake at 180 C for 20 minutes, then shuffle trays around and bake for a further 12 minutes.

6. Take out of oven and leave to cool. Leave in an airtight container.

Community Corn Bread

This is a recipe from the Iona Abbey Cookbook, designed to feed lots of people. This is the original recipe and is designed to feed several dozen to a hundred people.. This is a private recipe and should not be reproduced.

Dry ingredients:

  • 6 8 cups stone ground cornmeal
  • 6 8 cups plain white flour
  • 1 ½ 2 cups caser sugar
  • 6 8 level dessertsp baking powder

Wet ingredients:

  • 6 8 cups milk (soya milk)
  • 2 2 2/3 cups sunflower oil
  • 6 8 eggs
  1. Heat oven to 200 C.
  2. Grease and bottom line two medium sized/large deep aluminium trays.
  3. Combine all dry ingredients in a large metal bowl.
  4. Combine all wet ingredients in a jug. Whisk well.
  5. Add liquid to the dry ingredients and combine with large folding movements. Don’t beat the mix.
  6. Fill into prepared tins. Sprinkle with poppy seeds.
  7. Bake for 40 – 50 min on a medium shelf.

Community Green Soup

This is a recipe from the Iona Abbey Cookbook, designed to feed lots of people. This is the original recipe and is designed to feed several dozen to a hundred people.. This is a private recipe and should not be reproduced.
  • 1 box courgettes
  • 1 box leeks
  • 6 large potatoes – peeled and diced
  • 5 large onions
  • 2 aluminum jugs of red lentils
  • 3 tbsp cumin
  • 4 tbsp basil
  • 5 tbsp veg. stock powder & Water
  • Pepper and salt
  • ½ cup lemon juice
  1. Wash and then chop all the vegetables roughly.
  2. Fry onions in olive oil until transparent, then add other vegetables and garlic.
  3. Stir fry for 5 minutes without browning. Add cumin and basil, red lentils, the veg. stock powder and the water (2 inches below rivets of soup pot).
  4. Cover and bring to boil – stir from time to time. Once boiling, leave to simmer for 20 minutes on a medium heat until the lentils are soft.
  5. Blend to a smooth soup, season with 1 level tbsp cracked pepper and 1 dessertspoon of salt and the lemon juice.

Jalapeño Popper Pinwheels

Jalapeño Popper Pinwheels are bite sized, creamy, delicious snacks or appetizers that are filled with cheese, bacon and jalapeños and rolled up in a tortilla!
 
 
Author Brandie @ The Country Cook
 

Ingredients

  • 8 ounce block cream cheese, softened to room temperature
  • 1/3 cup sour cream
  • 1 1/2 cups shredded sharp cheddar cheese
  • 6 slices bacon, cooked crispy and crumbled
  • 1/4 cup finely chopped jalapeno, seeds and membrane removed
  • 2 green onions, thinly sliced (green part only)
  • 5 (8-inch) flour tortillas
  • ranch dressing, for dipping (optional)

Instructions

  • In a big bowl, use an electric mixer to blend the cream cheese and sour cream until it’s smooth.
  • Add in the cheese, bacon, jalapenos, and green onions to the bowl. Stir everything together until it’s well mixed.
  • Place a tortilla on a clean surface. Take about one-fifth of the mixture and spread it evenly on the tortilla, leaving a half-inch border around the edges.
  • Roll up the tortilla tightly, making a long log shape. Repeat this with the rest of the tortillas and filling.
  • Wrap each log tightly in plastic wrap, folding the ends of the plastic under. Put them in the fridge for at least 4 hours, but overnight is even better.
  • Take the logs out of the plastic wrap. Slice them into half-inch pieces and serve. Enjoy!

Mrs. Fields Chocolate Chip Cookies

Mrs. Fields Chocolate Chip Cookies

 

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup dark brown sugar packed
  • 1/2 cup granulated sugar
  • 1 cup salted butter cold and small cubed
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups semi-sweet chocolate chips plus more for garnish

Instructions

  • Prepare two baking sheets by lining them with parchment paper, then set them aside.
  • In a bowl, combine the flour, baking soda, and salt. Set this aside.
  • In the bowl of a stand mixer with the paddle attachment or in a large bowl with an electric hand mixer, add the brown sugar, white sugar, and cubed butter. Mix until the ingredients are just combined (it should be almost like a sandy consistency with lumps).
  • Next, add the eggs and vanilla extract to the mixture, and mix until everything is well combined.
  • Add the flour mixture to the bowl and mix until there are no streaks of flour remaining. Mix on low or else the flour will fly everywhere. Be careful not to overmix, and remember to scrape the sides of the bowl if needed.
  • Gently stir in the chocolate chips until they are evenly distributed throughout the dough.
  • Take about ¼ cup portions of the dough (I use a spring loaded cookie scoop to help with this) and roll them between your hands to form balls. Place the dough balls about 3 inches apart on the prepared baking sheets. Note: if you don’t have enough room in your refrigerator for a couple of sheet trays, just put all the cookie dough balls on one baking sheet and then once they’ve chilled, distribute them evenly on your other prepared baking sheets.
  • Put the cookie dough balls into the refrigerator and let them chill for 30 minutes. While the dough is chilling, preheat the oven to 300°F.
  • Once the dough has chilled, take the sheet trays out of the refrigerator and bake for 22-25 minutes until the cookies are puffed and the edges start to turn golden brown.
  • As soon as the cookies are done baking, transfer them from the sheet trays to the countertop. You can use the parchment paper to help slide them off the tray.
  • This next step is optional. If you want to really “fancy up” your cookies (as shown in the pictures) you can press additional chocolate chips on top of each one while they are still warm.
  • Allow the cookies to cool slightly before serving.
  • Serve slightly warm but let them cool completely before storing.

Two Spring Roll Peanut Dipping Sauce

Easy Spring Roll Peanut Dipping Sauce

    1. Sesame Oil in small soup pan – 1 TBL
      • Heat
    2. Granulated garlic (or garlic powder) 1 tsp
      • Stir
    3. Peanut butter – 2 TBL
    4. Hoisin sauce – 2 TBL OR
    5. Corn starch  and sugar (1 TBL each) suspended in
      Apple Cider vinegar and Soy Sauce mixture – 1 TBL each

      • Stir
    6. Water – 3/4 C
      • Bring to near boil
      • Stir till it thickens
    7. Crushed peanuts – 1/2 C
      Optional 1 tsp Sriracha

      • Stir in, and serve

Easier Spring Roll Peanut Dipping Sauce

    • 2 TBL Peanut Butter
    • 2 TBL Hoisin Sauce
    • 1/4 C Milk

Tips for Spring Rolls

    1. Spring roll wrappers should be dipped in water for no more than 5 seconds
    2. When wrapping, place wrapper rough side down or it will stick to the surface
    3. Don’t over-stuff your spring rolls.  Cut pieces to no more than 4 inches
    4. Common stuffings are
      • mint
      • cilantro
      • shredded carrots
      • bean sprouts
      • shrimp
      • shredded cabbage
      • vermicelli noodles
      • rice noodles
      • cucumber strips
      • shredded radish
      • asparagus spears

Rice Pudding with Condensed Milk

Rice Pudding with Condensed Milk

 
Rice pudding is a creamy and slightly sweet with subtle warm vanilla and spices. The milk and starch from the rice create a creamy and smooth texture. Sugars in the condensed milk give a moderately sweet flavor while still letting the natural and nutty flavors of rice and milk come through. The rice, while softened during the cooking process, is such a nice soft chewy bite. Finally, the vanilla, nutmeg, and cinnamon give this dessert it’s warm, aromatic, and nostalgic flavors.
 
Author Carrie Tyler

Ingredients

  • 1 cup Uncooked white rice, long grain
  • 2 cups Water
  • 14 ounces Sweetened Condensed Milk
  • 2 cups Whole Milk
  • 1 teaspoon Vanilla extract
  • ⅛ teaspoon Ground Nutmeg
  • Pinch Salt
  • ¼ teaspoon Ground Cinnamon (to sprinkle on top)

Instructions

    1. Rinse the rice under cold water until the water runs clear.
      • In a medium-sized saucepan, combine the rinsed rice and 2 cups of water.
      • Bring the water to a boil, then reduce the heat to low and cover the saucepan with a lid.
      • Let the rice simmer for about 15-20 minutes or until the rice is fully cooked and tender.
    2. Once the rice is cooked, pour in the sweetened condensed milk, the whole milk, and the vanilla, nutmeg, and pinch of salt. Stir well to combine everything.
    3. Increase the heat to medium-low and let the rice pudding mixture simmer, stirring frequently, until it thickens to your desired consistency. This will take about 15-20 minutes. Be sure to keep an eye on it and stir occasionally to prevent sticking.

    4. Remove the rice pudding from the heat and let it cool slightly before serving. Sprinkle the cinnamon on top.

       

      You can serve it warm, at room temperature, or chilled, depending on your preference.

Tik Tok Leche Cake

INGREDIENTS

    • Glass Bowl containing
      • Half Loaf of Sponge bread or Brioche
      • 1/4 C Whole milk
      • 3 eggs
      • 1 can condensed milk
      • 1 can evaporated milk
      • 1/2 C sugar
      • 1 tsp baking powder
      • 1 tsp vanilla
    • Caramel Sauce
      • 1/2 C sugar
      • 1 TBL butter

STEP BY STEP

    1. Preheat oven to 300º
    2. Heat sugar and 1 TBL butter over medium heat
    3. Stir constantly until the sugar darkens and caramelizes
    4. Pour into lightly greased ramakin
    5. Put bread into a glass bowl
    6. Cover with milk
    7. Let soak for about 4 hours
    8. Pour into blender and blend
    9. Pour into ramakin
    10. Cover tightly with foil
    11. Put into larger pot with hot water up to halfway
    12. Put into oven and bake 40 minutes
    13. Let cool slightly, then invert onto a plate

Ideas on Which to Expand

These are titles from a cooking magazine.
Use them to create my own version:

    • Brie Wrapped in Puff Pastry
    • French Onion Soup – French Bread & Gruyere
    • Crostini with Cream Cheese, Chives and Garlic
    • Mini Grilled Cheese
    • Artichoke in Puff Pastry
      • with garlic, Parmesan, and Cream Cheese
    • Mini Beef Wellington
    • Chicken Swiss Cheese Croissant
    • Spanikopita with four cheese in Puff Pastry
    • Quiche
    • Tropezienne
    • Bourbon Bacon Lollipops
    • Artichoke with Goat Cheese
      • Breaded in Parmesan Panko mix
    • Spring Roll – Jicima, sweet potato, carrot, cabbage, cilantro, soy dipping sauce
    • Mini Meatloaves
    • Key Lime Bites
    • Pretzels & Beer Cheese
    • Spinach Artichoke Dip – garlic, onion, Parmesan
      • Serve with crostini
    • Creme Brule
    • Cheddar & Chive Rolls
    • Potato au Gratin – mini
    • Veggie Casserole – onion, garlic, cheese, bread
    • Garlic knots with cheese sauce
    • Mini Mac & Cheese
    • Pumpkin Pie
    • Three Bean Casserole
    • Stuffed Salmon – spinach & goat cheese
    • Tamales
    • Shepher’s Pie
    • Ekmek

Strawberry Rhubarb Pie

Ingredients

Yield:6 to 8 servings
[ amounts in bracket are for two baking ramekins ]

For the Filling  [indicate Ramekin Measurements]

      • 3 C rhubarb  [1.5 C] peeled and cut into 1/2 inch pieces,
        about one pound  [8 oz]
      • 2 C strawberry halves  [1 C]
      • 1/2 C sugar  [1/4 C]
      • 3 TBL Minute Tapioca or 1/4 C Tapioca flour  [1.5 TBL or 2 TBL]
      • 3 TBL unsalted butter   [1 1/2 TBL]
      • 1/4 C cornstarch  [2 TBL]
      • 1 tsp vanilla   [1/2 tsp]
      • 1 tsp CinnaSugar [1/2 tp]
      • Dash of cardamom

For the Crust

    • 1 C pulverized crackers   [1/2 C]
    • 1 1/2 C AP flour  [3/4 C]
    • ½ teaspoon salt   [1/4 tsp]
    • ¾ teaspoon sugar, plus CinnaSugar for sprinkling   [1/2 tsp]
    • 2 sticks COLD unsalted butter  – ¼-inch cubes  [1 stick]
    • ½ cup ice-cold water  [1/4 C]
    •  1 TBL  milk    [2 tsp]

Step by Step

  1. Prepare the Crust
    1. Pulverize the crackers
    2. Combine all crust ingredients in large COLD glass mixing bowl.
    3. Using a fork or pastry cutter, work half of the butter into the flour until it resembles coarse meal.
    4. Quickly work the remaining butter into the dough until the biggest pieces are the size of peas.
    5. Drizzle in the ice water in several additions, tossing and mixing between each. (It should look rather ropy and rough.)
      • Stop adding water when a few bits of dry flour remain in the bottom of the bowl; do not overwork the dough or it will become tough.
    6. Gather two-thirds of the dough and wrap tightly with plastic wrap. Do the same with the remaining third.
      • [If you are using two Ramekins, cut the dough into three equal pieces.]
      • Flatten into disks.
      • Refrigerate for at least 30 minutes.
      • When the dough is chilled, roll out the larger piece and line a nine-inch pie pan.
  2. Prepare Rhubarb
    • If rhubarb is thick, peel it.
    • Cut into 1/2 inch pieces
    • Combine rhubarb and strawberries in a bowl.
    • Mix sugar and tapioca together and fold gently into the strawberries and rhubarb.
    • Allow to macerate for 15 minutes.
  3. Turn on the Oven
    • Preheat oven to 425.
  4. Fill pie shells
    1. Spoon fruit into pastry shell and dot with butter.
    2. Roll out remaining pastry,
    3. Cut into strips 1/2 inch wide and weave a lattice to cover the pie.
    4. Seal, trim and crimp the edges.
    5. Brush the lattice with milk and sprinkle with a bit of CinnaSugar.
  5. Bake your Pie
    1. Bake in preheated oven for 20-22 minutes. [15 minutes if using ramekins]
    2. Lower heat to 350 degrees and bake 40 minutes longer [30 minutes if using ramekins] until pastry has browned and filling begins to bubble.
  6. Enjoy
    1. Let pie cool completely before serving, at least 3 hours and up to overnight to set the filling.

Chicken Layered Casserole

Chicken and Stuffing Casserole

 
Chicken and Stuffing Casserole is an easy, one dish dinner that’s a family favorite! Made with pantry staples- it’s filling, and delicious!
 
Course Main Course
Cuisine American
Keyword Chicken and Stuffing Casserole, Stove Top Stuffing Casserole
 
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
 
Servings 6 servings
Calories 371kcal
Author Brandie @ The Country Cook

Ingredients

  • 2 pounds chicken tenderloins
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 10.5 ounce can cream of celery soup
  • 10.5 ounce can cream of chicken soup
  • 1/4 cup milk
  • 6 ounce box Stove Top chicken stuffing mix
  • 1 1/2 cups chicken broth (see notes below)
  • fresh or dried parsley for garnish (optional)

Instructions

  • Preheat the oven to 375°F. Spray an 11×7-inch baking dish with cooking spray, and set aside.
  • Cut 2 pounds chicken tenderloins into bite-sized pieces and place them into the baking dish.
  • Toss the chicken pieces with 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper.
  • In a small bowl, whisk together 10.5 ounce can cream of celery soup, 10.5 ounce can cream of chicken soup and 1/4 cup milk until smooth.
  • Pour the sauce over the chicken pieces and smooth it out, so all of the chicken is covered.
  • Evenly sprinkle the 6 ounce box Stove Top chicken stuffing mix on top.
  • Pour 1 1/2 cups chicken broth on top of the stuffing mix, and make sure that all of the stuffing is moistened by the broth.
  • Cover with foil and bake for 40 minutes. Take the foil off and bake for an additional 5 minutes to lightly brown the top.
  • Garnish with fresh or dried parsley (optional) and serve. When serving, scoop up some of the gravy at the bottom and drizzle it over each serving.

A SIMILAR RECIPE

Chicken and Biscuits Casserole

 
 
This Chicken and Biscuits Casserole is so easy to make, uses simple ingredients and can be made quickly. A family favorite dinner recipe!
 
Course Main Course
Cuisine American
Keyword Chicken and Biscuits, Chicken and Biscuits Casserole, Chicken Pot Pie Casserole
 
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
 
Servings 6
Calories 397kcal
Author Brandie @ The Country Cook

Ingredients

  • 2 (10.5 ounce) cans cream of chicken soup
  • 1 cup milk
  • 1 teaspoon garlic powder
  • 1/2 teaspoon rotisserie seasoning
  • 1/2 teaspoon black pepper
  • 12 ounce can refrigerated biscuits (or two smaller 6 ounce cans)
  • 1 cup frozen peas and carrots
  • 1 cup shredded cheddar cheese
  • 2 cups cooked chicken (shredded or diced)
  • 1/4 cup sliced green onion (optional)

Instructions

  • Preheat oven to 375F degrees. Spray a 9×13-inch baking dish with nonstick cooking spray.
  • In a large bowl whisk together the cream of chicken soup, milk, garlic powder, rotisserie seasoning and black pepper. Whisk until fully combined and most of the lumps are gone. 
  • Open the can of biscuits and separate each biscuit. Cut each biscuit into fourths. Add the biscuits to the bowl and stir to combine. 
  • Next, add peas and carrots, cheddar cheese and chicken. Stir to combine. 
  • Pour this mixture into prepared baking dish. 
  • Bake uncovered for about 35-45 minutes. Biscuits will puff up while cooking so they should be golden brown and you should see the liquid bubbling around the edges. 
  • If you are unsure if it is done in the middle, just add on a few extra minutes to the cooking time to make sure all the biscuits are fully cooked. If necessary, cover the top of the baking dish with aluminum foil so it doesn’t get any darker but will allow the biscuits to keep cooking. 
  • Allow to cool for a few minutes, top with sliced green onions, then serve!
 

Strawberry Crumble

HOW TO MAKE STRAWBERRY CRUMBLE 

Preheat the oven to 350°F. Spray an 11×7-inch baking dish with cooking spray and set aside. Remove the stems from the strawberries. Prepare them by leaving small ones whole, cut medium ones in half, and quarter large ones. Place the strawberries in a large bowl. Toss them until coated in the cornstarch, sugar, lemon juice, and vanilla. Set aside. In a medium-sized bowl, stir together the oats, flour, brown sugar, melted butter, and cinnamon until combined and crumbly.

Give the strawberries another good stir and place them in the baking dish in an even layer. Take your hands and add the crumble on top, breaking it up and crumbling it evenly all over.

Bake for 30-40 minutes until the strawberry mixture is bubbling up along the sides of the baking dish, and the crumble is golden brown.

Allow the crumble to sit for 10 minutes before serving (this will give the filling time to thicken.)

Ingredients

For the filling:

 

For the topping:

Instructions

  1. Preheat the oven to 350°F. Spray an 11×7-inch baking dish with cooking spray and set aside.
  2. Remove the stems from the strawberries. Prepare them by leaving small ones whole, cut medium ones in half, and quarter large ones.
  3. Place the strawberries in a large bowl. Toss them until coated in the cornstarch, sugar, lemon juice, and vanilla. Set aside.
  4. In a medium-sized bowl, stir together the oats, flour, brown sugar, melted butter, and cinnamon until combined and crumbly.
  5. Give the strawberries another good stir and place them in the baking dish in an even layer.
  6. Take your hands and add the crumble on top, breaking it up and crumbling it evenly all over the strawberries.
  7. Bake for 30-40 minutes until the strawberry mixture is bubbling up along the sides of the baking dish, and the crumble is golden brown.
  8. Allow the crumble to sit for 10 minutes before serving. Don’t skip this step. It allows the filling time to thicken up. Then scoop and serve!

Recipe from The Country Cook.

Three from One Chicken

One of the meals we get here at Beatitudes is a Cooked Half Chicken.  Here is a way to turn that into three meals.

From the Breast

    1. Shred the meat
    2. Place into a bowl with 1/2 C corn
    3. chopped parsley
    4. diced shallot
    5. diced tomato
    6. Cilantro
    7. Sweet Chili Sauce
    8. Gochuchuang
    9. Lime juice
  • Plate onto leaves of butter lettuce
  • Garnish with jalapeño slices

Chicken Cobb Salad

    1. Shred chicken breast
    2. Plate with corn, cucumber, diced tomato, bacon, jalapeno, avocado, apple slices
    3. Serve with raspberry vinaigrette

Chicken Canaloni

    1. Shred remaining chicken
    2. Mix with Parm cheese and marinara
    3. Put into canaloni shell
    4. Top with alfredo sauce and marinara
    5. Drizzle with basil sauce

 

Oreo Fluff

HOW TO MAKE OREO FLUFF

In a large bowl, add the instant vanilla pudding and the milk. Using a handheld electric mixer, mix until the pudding is fully dissolved. This can also be done by hand if you don’t have an electric mixer. Add in the softened cream cheese to the pudding mixture. Continue mixing on medium speed until the cream cheese is completely incorporated. Set aside the bowl. 

Add the Oreo cookies into a gallon-sized Ziploc bag. Using a rolling pin, crush the cookies until they are in small chunks. Take out about ½ cup of the crushed Oreos to use later, for topping. Stir the remaining crushed cookies from the Ziploc bag as well as the mini marshmallows into the bowl with the pudding mixture until fully combined. Finally, gently stir in the whipped topping (Cool Whip).

Transfer into a serving bowl and top with remaining ½ cup of crushed Oreos, for topping.

Ingredients

  • 2 (3.4 ounce) packages instant vanilla pudding
  • 3 cups cold milk
  • 8 ounce block cream cheese, softened to room temperature
  • 1 package family size package Oreo cookies (19.1 ounce package)
  • 2 cups mini marshmallows
  • 8 ounce tub frozen whipped topping, thawed (Cool Whip)

Instructions

  • In a large bowl, add the instant vanilla pudding and the milk. Using a handheld electric mixer, mix until the pudding is fully dissolved. This can also be done by hand if you don’t have an electric mixer.
  • Add in the softened cream cheese to the pudding mixture. Continue mixing on medium speed until the cream cheese is completely incorporated. Set aside the bowl.
  • Add the Oreo cookies into a gallon-sized Ziploc bag. Using a rolling pin, crush the cookies until they are in small chunks. Take out about ½ cup of the crushed Oreos to use later, for topping.
  • Stir the remaining crushed cookies from the Ziploc bag as well as the mini marshmallows into the bowl with the pudding mixture until fully combined.
  • Finally, gently stir in the whipped topping.
  • Transfer into a serving bowl and top with remaining ½ cup of crushed Oreos, for topping.

Notes

  • Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.
  • This fluff recipe is pretty rich, a little goes a long way so be careful how much you serve at one time. 
  • The cream cheese MUST be fully softened to prevent chunks in your fluff dip. 
  • I made this recipe with standard Oreo cookies. You can try double stuffed but they are a little harder to crush up because of the extra filing. 
  • Do not substitute marshmallows with marshmallow fluff.
  • I suggest enjoying this within 2 days, but it can be kept in the fridge covered with plastic or in an airtight container for up to 4 days.
  • I do not recommend freezing.

Nutrition

Calories: 534kcal | Carbohydrates: 87g | Protein: 11g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 11mg | Sodium: 649mg | Potassium: 370mg | Fiber: 2g | Sugar: 63g | Vitamin A: 127IU | Vitamin C: 0.2mg | Calcium: 239mg | Iron: 7mg
 

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.

Tips and Tricks – July 2023

From AARP Bulletin

  • GROCERY
    • When buying berries in a plastic box, flip the box over.  They should not stick to the lid of the box – which indicates excessive moisture and may be molding soon.
    • Have two shopping lists:  (1) Critical things you need for the coming week and (2) things you may need in the next month or two – buy those items when on sale, and stock up.
    • Use a grocery store’s app whenever possible.  Most discounts are showing on apps, not necessarily on paper or on the shelves.
    • Try store brands.
    • Use online coupons
  • TRAVEL
    • Try Amtrak for shorter trips
    • Use night owl deals, and try to book flights on Sunday
    • Don’t buy your tickets at the last minute
    • Use Uber rather than car rentals
    • Comparison shop for vacation homes – AirBNB, Booking.com, VRBA, HiChee.com, etc
    • Watch for increased charges on Cruise ships
    • eMail independent hotels to negotiate price
    • Venture a mile or two from the main highway for lower restaurant prices.  You can also check RoadFood.com, TripAdvisor, Yelp, and FourSquare
    • Rent a timeshare from someone who can’t use it.  RedWeek.com, Koala and Timeshare Users Group
  • Use AARP Member Benefits
    • Restaurants:  Denny’s, Outback, etc offer up to 15% discounts
    • Target Optical, LensCrafters and Glasses.com offer discounts
    • Optum Rx gives discounts for prescriptions
    • Hotels give up to 20% off
    • UPS Store gives 5% off shipping
    • FTD and Proflowers give 25% off
    • 53% discount on Norton Identity Protection
    • Going in a group?  Call to ask for quantity discount
  • OTHER TIPS
    • Get Coffee Grounds for your garden from Starbucks
    • Use groceries as seeds:  Onions, potato eyes, scallions, celery bottoms, etc
    • Host a plant swap
    • Get a Culture Pass from your local library
    • Buy your own modem and router rather than renting from your provider
    • Tolerate ads on Streaming TV programs
    • Buy a used mobile phone rather than buying the latest and greatest
    • Get eBooks for free at loc.gov/collections/world-digital-library

Freezer Jam

Freezer jam is an easy and delicious way to preserve the flavor of summer fruit without any heat needed!
 
Author Brandie @ The Country Cook
 

Ingredients

    • 1 1/2 pounds fresh fruit
      • This recipe specifically used strawberries, tops sliced off and cut in half
    • 4 cups granulated sugar
    • 1 teaspoon vanilla extract
    • 1/2 cup water
    • 1.75 ounce packet powdered fruit pectin (like Sure-Jell or Certo)

Instructions

    • Place strawberries into a food processor and pulse them about 8-10 times to break them up. You still want to see some chunks (unless you want your jam to be super smooth). After they have been processed, you should end up with about 2 ½ cups of crushed strawberries.
    • Place the crushed strawberries into a large bowl and add the sugar, 1 cup at a time, to the strawberries. Stir to combine; once the sugar is fully stirred in, add another cup and stir again. Continue this process until you’ve used all the sugar.
    • Then stir in the vanilla extract. Let the strawberry mixture sit for about 10 minutes, then give it another stir. Note: this part of the process can take up to 2 hours. You’ll need to stir every 10-15 minutes to ensure it all gets dissolved. You can test it by putting a tiny bit of the liquid between your fingers, and if you feel any graininess, it’s not ready yet.
    • Once the sugar is dissolved you can move onto the next step.
    • In a small sauce pan, whisk together the water and the fruit pectin. Bring to a boil, stirring constantly. Once at a full boil, allow it to boil for a full minute while stirring constantly then take off the heat.
    • Add the pectin mixture to the strawberries in the bowl and stir it in well.
    • Lay out the clean jelly jars and pour in the strawberry jam evenly into each of them; leaving at least ½ inch headroom at the top of the jar as the mixture may expand when frozen.
    • Wipe the rim of the jars with a clean kitchen towel or paper towel and the lids and screw on the bands.
    • Let the jars sit out at room temperature for about 4 hours to cool completely, then place them in the refrigerator. They will keep in the fridge for up to 4 weeks or freeze for up to a year.

Notes

    • Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions
    • This is a thinner jam with chunky strawberries in it compared to our other jam recipes I have shared.  
    • You have to use fresh strawberries, frozen ones won’t turn out properly. 
    • No food processor, no problem! Just use a potato masher to mash it all up.
    • If you want to preserve this, check out the instructions I shared a link to in the FAQ section. 
    • This lasts for about a month in the fridge, or 6 months in the freezer. 
    • Don’t cut down on the sugar, you need it to help set correctly.

Nutrition

Calories: 72kcal | Carbohydrates: 19g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.003g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 3mg | Potassium: 22mg | Fiber: 0.4g | Sugar: 17g | Vitamin A: 2IU | Vitamin C: 8mg | Calcium: 3mg | Iron: 0.1mg
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