Homemade Hamburger Buns

.... This is a really fun recipe to make if you want to change things up a bit at your summer grill-out or you can also serve these with your favorite soup, stew or chili during the winter!

Ingredients:

  • 1/2 cup warm Water
  • 1/3 cup Oil
  • 1/4 cup Sugar
  • 1& 1/2 tsp. Salt
  • 2 tbls. minced Onion ( or 1/2 an envelope of Onion Soup mix)
  • 2 Eggs ( room temp.)
  • 4 cups Flour (you may need up to a 1/2 cup extra just depending on the day)

Directions: Mix everything except the flour in a big bowl, then add 2 cups of the flour, beat for 2 minuets with beater, then gradually add the rest of the flour – knead – let rise until it has doubled in size –  knead into roll shapes – then let rise again (at least 10 minuets – bake at 375 degrees for 12-15 minuets.

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Happy Baking & Bon Appètit!

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Cheesy Carrot Lasagna

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Happy Monday!  This is one of my favorite (comfort-food) type of meals. It’s super easy to throw together, and you can really change things up depending on how you like it…I’ve added things like horse-radish before, but again it just depends on how you prefer you meal to taste : )

Ingredients:

  • 1 box No-Bake Lasagna Noodles
  • 1 large jar Alfredo Sauce
  • 2 cups diced Carrots
  • 2 cups diced Zucchini
  • 1 medium size onion, chopped
  • 1 cup finely chopped Kale
  • 16 ounces Ricotta Cheese
  • 1 bag /3 cups Mozzarella Cheese
  • Salt & Pepper

Directions: Starting with the noodles, Layer everything on-top of each other. Cover with Mozzarella, then Bake @ 350 degrees for approximately 45 minuets.

Crock-Pot Directions:  Just do the same layering thing with all the ingredients that you would normally do, but instead just put it in your crock-pot and then set it on high for 3-4 hours (or until completely heated and bubbling)

Tip: Times in cooking may vary depending on the brand of crock-pot you own, so just adjust your cooking time if you know from experience that it will take more or less time. 🙂

Bon Appètit!

Italian Cheese Bread

Good afternoon~  This is a cheesy, flat bread that would go great alongside Spaghetti, or any Italian meal. Enjoy!
 
“If you concentrate on finding whatever is good in every situation, you will discover that your life will suddenly be filled with gratitude, a feeling that nurtures the soul.” ~ Rabbi Harold Kushner

“What sunshine is to flowers, smiles are to humanity. These are but trifles, to be sure; but, scattered along life’s pathway, the good they do is inconceivable.” ~Joseph Addison
Italian Cheese Bread Recipe

Italian Cheese Bread

  • 2 1/2 cups all purpose flour
  • 1 tsp. salt
  • 1 tsp. sugar
  • 1 TBSP. quick rise yeast
  • 1 cup warm water
  • 1 TBSP. vegetable oil

Topping:

  • 1/3 cup Italian salad dressing
  • 1/4 tsp. salt
  • 1/4 tsp. garlic powder
  • 1/4 tsp. dried oregano
  • 1/4 tsp. dried thyme
  • dash of pepper
  • 1 TBSP. grated Parmesan cheese
  • 1/2 cup shredded mozzarella cheese

In a bowl, combine the first four ingredients. Combine water and oil; add flour mixture/ Add additional flour if needed to form a soft dough. Knead 1-2 minutes or until smooth and elastic. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place for 20 minutes. Punch the dough down; place on a greased 12″ pizza pan and pat into 12″ circle. brush with salad dressing. Combine the seasonings; sprinkle over top. Sprinkle with cheeses. Bake @ 450 degrees for 15 minutes or until golden brown. Serve warm.

*picture from: http://www.tasteofhome.com/recipes/italian-cheese-bread

Pot Roast

This has been a recipe that has been our family favorite. It is a hearty meal and is quick to pull together and easy to make. Great for one of those days you don’t have much time, just throw everything in the crock-pot in the morning and it simmers and awaits all ready to go by dinner time. Enjoy!

This is a song by, Kari Jobe, that has encouraged me many times, especially when going through rough times. I thought I would share it with you in hopes that it will bless you as well. Its called, “Steady My Heart” http://www.youtube.com/watch?v=BJi_7f1cpbk

Melt-in-Your-Mouth Pot Roast Recipe

Pot Roast

  • 1 pound red potatoes, quartered
  • 1 cup carrots
  • 1 boneless beef chuck roast (3-4 lbs.)
  • 1/4 cup Dijon mustard
  • 2 tsp. dried rosemary
  • 1 tsp. garlic salt
  • 1/2 tsp. dried thyme
  • 1/2 tsp. pepper
  • 1/3 cup chopped onion
  • 2 cups beef broth

Place potatoes and carrots in a 5 qt. slow cooker. Cut roast in half. In a small bowl, combine the mustard, rosemary, garlic salt, thyme and pepper; rub over roast. Place in slow cooker; top with onion and broth. Cover and cook on low for 6-8 hours or until meat and vegetables are tender.

Yield: 6-8 servings

*picture and recipe from: http://www.tasteofhome.com/recipes/melt-in-your-mouth-pot-roast

Crispy Smashed Potatoes

I made these last night and the best part is truly smashing them down! 😉  Crispy smashed potatoes are the best of both worlds, giving a mashed potato creaminess with the crackling crisp crust of roasted potatoes. They are super fun to make, so hopefully you will enjoy them too! 🙂 

“…no one is born a great cook, one learns by doing.”
― Julia Child, My Life in France

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.”
― Laurie Colwin

Ingredients:

2 pounds small red Potatoes (1 1/2 – 2″ diameter)

6 tablespoons extra virgin Olive Oil (more if needed)

1 teaspoon Thyme leaves ( or other spice if you prefer)

fresh ground Salt and Pepper to taste

Directions:Preheat oven to 500 degrees.  Place one oven rack at the lowest position and one at the top position.

Scrub the red potatoes and lay on a baking sheet.  Add 3/4 cup of water the to the potatoes and cover with foil.  Bake in hot oven for 30 minutes.

When the potatoes are done, removed foil, drain, and let cool for 10 minutes.  Toss potatoes with 3 tablespoons olive oil making sure each is coated with oil.  Take a cup and “smash” each potato to about 1/3 – 1/2 in thick {this is the fun part}.

Drizzle another 3 tablespoons olive oil on the potatoes, sprinkle with thyme leaves and salt and pepper.  Place the potatoes in your 500 degree oven on the top rack and bake  for 15 minutes.   Move potatoes to the lower oven rack and continue to bake for another 25-30 minutes (until nice & golden brown).

Crispy brown on the bottom, creamy moist and tender in the center.  These potatoes are so perfect!

Bon Appètit!

Recipe from America’s Test Kitchen.

Hot Cross Buns

These are delicious rolls, especially with a little butter melted inside. 🙂 For as long as I can remember, my family has made these every year near Easter time. While we would sit down together at the table to enjoy these tasty delights, my mom and dad would explain the symbolic meaning of the ingredients in the bun: The raisins represent, the nail piercing of Jesus hands and feet, the cross represents His crucifixion, the spices in the bun represent the spices that Jesus’ body was wrapped in after his death on the cross. And lastly, the raised bread represents Jesus’ raising from the dead on the third day. What an incredible sacrifice He made for us, how great and big is our God!

“For God so loved the world that He gave His only begotten Son, that whoever believes in Him shall not perish but have eternal life.” ~John 3:16

“Though we are incomplete, God loves us completely. Though we are imperfect, He loves us perfectly. Though we may feel lost and without compass, God’s love encompasses us completely. … He loves every one of us, even those who are flawed, rejected, awkward, sorrowful, or broken.”
-Dieter F. Uchtdorf

“Therefore, if anyone is in Christ, he is a new creation; the old has gone, the new has come!” ~ 2 Corinthians 5:17

Hot Cross Buns (photo)

Hot Cross Buns

  • 1 1/4 cup lukewarm, milk
  • 2 1/4 tsp. active dry yeast
  • 3 1/2-4 cups flour
  • 1 tsp. salt
  • 3 TBSP. brown sugar
  • 1/2 tsp. ground nutmeg
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground cloves
  • 1/4 tsp. ground allspice
  • 2 eggs
  • 3 TBSP. unsalted butter, at room temperature, cut into small pieces.
  • 1 cup raisins

Glaze:

  • 1/4 cup milk
  • 1/2 cup sugar heated to bubbling, for glaze

Frosting:

  • 1/2 cup confectioners sugar
  • 1-2 TBSP. milk

Pour the milk into a small bowl and whisk in the yeast and 1/2 cup of the flour. Let stand until bubbly, about 10 minutes. In a large bowl or the bowl of an electric stand mixer, combine 3 cups of the flour, the salt, brown sugar, nutmeg, cinnamon, cloves and allspice. Stir in the yeast mixture. Beat in the eggs, one at a time, then beat in the butter.

Knead by hand or with a dough hook, adding flour as necessary. Knead by hand until smooth and elastic, about 10 minutes; knead by hook until dough is not sticky and pulls cleanly from the bowl sides, 6-7 minutes. The dough will be soft.Form the dough into a ball and place in a clean, greased bowl, turning to grease all sides. Cover with a kitchen towel and let rise in a warm place until doubled, 1 1/2- 2 hours.

Turn out the dough onto a lightly floured work surface and press flat. Scatter with raisins over the dough. Fold in half, then knead to distribute the fruits. Dust lightly with flour and let rest for 10 minutes.

Grease and flour a baking sheet. On the work surface, roll the dough into a log 9 inches long. Cut into 18 equal pieces. Knead each piece into a ball. Arrange the balls, well spaced, on the prepared sheet. Cover with a kitchen towel and let rise until doubled, about 40 minutes. Preheat an oven to 400 degrees.

Place a shallow pan of boiling water on the floor. Using a sharp knife, slash a cross 1/2 inch deep on each bun. Bake until golden brown, 15-20 minutes. Transfer the buns to a wire rack and immediately brush with the hot glaze. Let cool and then drizzle the frosting in a cross on each bun. Serve slightly warm.

Yield: 18 buns

*picture from: http://www.simplyrecipes.com/recipes/hot_cross_buns/

How cool is this! The “Buffalo Chicken Wing” got its name from the city where it was first created! ~ I love learning new things! 🙂

Buffalo NY Heritage Association

Source: By: Joseph Stromberg — American food,Food History | blogs.smithsonianmag.com/foodwings 1The chicken wing, now a ubiquitous bar food, was often thrown out or cooked into stock as recently as the 1960′s. Image via Flickr user Mike Saechang

With the Super Bowl around the corner, it seems that buffalo chicken wings may have become the country’s favorite football-watching food. While the annual rumors that we’re running out of wings simply aren’t true, wings have indeed become the most expensive part of the chicken due to their popularity when fried and covered in buffalo sauce.

Few of us realize, though, that less than 50 years ago, wings were considered one of the least desirable cuts of the chicken—a throwaway part often cooked into stock—and “buffalo” was just a wooly ungulate that wandered the Plains.

Despite the recency of the invention, the event itself is shrouded in mystery. Nevertheless, there is one thing we…

View original post 721 more words

Hey Everybody! This was one of the first recipes posted here when we started blogging so I’ve decided to Re-blog it simply because it has become the most popular and most searched-for recipe here on Sweet 16’s Country Kitchen! ~ You all make our blogging experience so enjoyably fun, so thanks for the love! 🙂 🙂 🙂

Sweet 16's Country Kitchen

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Pita’s have been all the rage at our house since i was a little girl… the best part is to watch them rising in the oven…everyone has  always  thought it just the best thing since, since….well, just since!-  when the pita’s rise from a very flat rolled-out-round shape, to a  puffed-up tasty bread that they can fill with veggies and dip, or just eat plain.   Even the simple everyday things in life can be enjoyed by making them seem special. 😉

  Ingredients:

  • 1 cup Water
  • 1 tablespoon Olive Oil
  • 3 cups unbleached white bread Flour, – plus extra for sprinkling
  • 1  1/2 tsp. Salt
  • 1 tsp. Sugar (or you can use a small spoonful of honey)
  • 1 tsp.  rapid-rise active dry Yeast

Directions:  Start by pouring the water and oil in the bread-machine  [or if not using a machine- place in a bowl large enough…

View original post 292 more words

Hasselback Potatoes

So i was browsing Pinterest the other evening and saw a recipe for these potatoes and just thought that they looked so good i had to make them ASAP! So anyway, i trotted off to the kitchen to gather all my supply’s (had some fun learning how to make evenly sliced potatoes) and ended up with the most amazing little potatoes on the planet!   Seriously you guys, Go Make Them! 😉

Ingredients:

  • 6 Medium Size Potatoes
  • 2 – 3 Cloves Garlic, thinly sliced
  • 1/3 cup Olive Oil
  • 2 Tlbs. Butter
  •  Sea Salt
  • Freshly Ground Black Pepper

Directions:
Preheat the oven to 220˚C (425˚F). Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals.

Arrange the potatoes in a baking tray – (a glass baking dish is the best) and insert the garlic in between the slits of the potatoes. Scatter some butter on top of each one. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper over top.

Bake the potatoes (covered with foil for 1/2 the time) for 40 minutes until the potatoes turn lightly crispy and the flesh is soft. – or 1 hour for a more crunchy almost chip like potato.

Bon Appétit!

Original Source

Italian Chicken Soup recipe by The Pioneer Woman

TPW_9662Hey Y’all!

I just wanted to let you in on a favorite soup of mine!  I first tried this recipe last fall, and it is a true crowd pleaser! 🙂

On side note: the reason why I’m not posting the recipe right here & now on Sweet 16’s Country Kitchen, is because The Pioneer Woman has a full length version (with pictures and everything!) already posted on her website….and also, i am working on a crock-pot/slow-cooker version of the recipe!  So anyways!  Head on over there for her fabulous –Recipe for Italian Chicken Soup – and enjoy her amazing recipe! 🙂

Creamy Corn & Cheese Chowder

Morning Everybody!

This particular chowder has become our family’s “go-to” recipe for a good hearty lunch or supper. – It is pretty easy to whip-up, and it is a total people pleaser!  🙂

If you’d like to see the step-by-step tutorial for this recipe, go to the original post by Ree Drummond found >Here<

Prep Time: 15 Minutes  |  Cook Time: 20 Minutes |  Servings: 12

Ingredients:

  • 4 Tablespoons 1/2 Stick Butter
  • 1 whole Onion, Chopped
  • 3 slices Bacon, Cut Into Pieces
  • 3 whole Bell Peppers, Finely Diced (red, Yellow, Orange)
  • 5 ears Corn, Kernels Sliced Off
  • 1/4 cup All-purpose Flour
  • 3 cups Chicken Stock Or Broth
  • 2 cups Half-and-half
  • 1 cup (heaping) Grated Monterey Jack
  • 1 cup (heaping) Pepper Jack
  • 1/3 cup Sliced Green Onions
  • Bread Bowls

Directions:  In a large pot, melt butter over medium-high heat. Cook onions for a couple of minutes. Add bacon and cook for another minute or so, then add diced bell peppers and cook for a couple of minutes. Finally, add corn and cook for a minute.

Sprinkle flour evenly over the top and stir to combine. Pour in broth and stir well. Allow this to thicken for 3 or 4 minutes, then reduce heat to low. Stir in half-and-half, then cover and allow to simmer/thicken for 15 minutes or so.

Stir in cheeses and green onions. When cheese is melted and the soup is hot, check seasonings. Add salt and pepper as needed.  Ladle into hollowed out (bread) boules and serve immediately.

 Bon Appétit!

-Oh, One last thing! I  will be posting the recipe that i used for the bread boules, and also a crock-pot (revised) version of this recipe in the near future – so keep an eye out! 😉

Photo & Recipe Shared from: The Pioneer Woman.com

Beef Stew

Welcome To Sweet 16’s Country Kitchen!

“I still find each day too short for all the thoughts I want to think, all the walks I want to take, all the books I want to read, and all the friends I want to see. The longer I live the more my mind dwells upon the beauty and the wonder of the world.” ~ John Burroughs

“Cultivate an attitude of happiness. Cultivate a spirit of optimism. Walk with faith, rejoicing in the beauties of nature, in the goodness of those you love, in the testimony which you carry in your heart concerning things divine.” ~Gordon B. Hinckley

This is my mom’s delicious Beef Stew recipe. Enjoy!

Beef Stew

  • 2 lbs. beef stew meet
  • 1/4 cup flour
  • 2 tsp. salt
  • 1/2 tsp. pepper
  • 4 cups beef broth
  • 1 tsp. Worcestershire sauce
  • 2+ cloves garlic
  • 1 bay leaf
  • 1 1/2 tsp. paprika
  • 4 carrots, sliced
  • 3 potatoes, diced
  • 2 onions, chopped
  • 1 stalk celery, sliced

Place meat in crock-pot. Mix flour, salt and pepper and pour over meat. Stir to coat meat with flour. Add remaining ingredients and stir to mix well. Cover and cook on low 10-12 hrs. (or on high 4-6 hours) stir stew thoroughly before serving. Enjoy!

Cheeseburger Soup

Good afternoon everyone!
 
“In ordinary life we hardly realize that we receive a great deal more than we give, and that it is only with gratitude that life becomes rich.” ~ Dietrich Bonhoeffer
 
Fall is here, my how time truly fly’s… A time where one can get inspired and encouraged by just looking about them to see the beauty that surrounds. The cool, brisk, Autumn air dancing the blanket of cheery, bright colored leaves all around. What a lovely season in the year, this is a time that seems quite fitting to bring out warm, steaming, delicious, soups for dinner. This is a recipe that I got from my Aunt. It’s a creamy, cheesy, hamburger soup!
Enjoy!
 
Cheeseburger Soup
  • 1 lb. ground beef
  • 1 onion, chopped
  • 2 carrots, shredded
  • 1 stalk celery, diced thin
  • 1 tsp. basil
  • 1 TBSP. dried parsley
  • 4 TBSP. butter
  • 3+ cups chicken broth
  • 3 cups hash brown potatoes
  • 1/4 cup flour
  • 8 oz. cheese (American, Cheddar, ect. a little Pepper Jack  too)
  • 1 1/2 cups milk
  • salt and pepper to taste
  • 1/4 cup sour cream

Brown beef, drain and set aside. Saute’ onion, carrots, celery, basil and parsley in 1 TBSP butter until vegetables are tender, about 5 minutes. Add broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer for about 10 minutes. Meanwhile, in a small skillet, melt remaining butter. Add flour and cook and stir until bubbly. Add to soup. Cook and stir soup for 2 minutes. Reduce heat to low. Add cheese, milk, salt and pepper and cook and stir until cheese melts. Remove from heat. Add sour cream, stir well and serve immediately. Enjoy!!!

 

Crock-Pot RO*TEL Chicken

Good-Morning Everyone! 

Thought i would share with you all a recipe that came from mom’s expertise experimenting in the kitchen a few weeks ago.  – Leave a comment for me if you find or think of any “perfections” that could be made to it!  😉

Ingredients:

  • 2 lbs. Boneless-Skinless Chicken Breasts
  • 1/2 cup Water (you don’t have to add this, but if you use only one can of RO*TEL’s you will probably need it.)
  • 2 cans Original RO*TEL Diced Tomatoes & Green Chiles
  • 2 cups (shredded/sliced) Colby Jack Cheese (you can use more or less depending on how you like it)

Directions: Now, there are  really two ways of making this recipe…Either way is fine, just your own preference which way you like best. -We do it both ways. 😉

#1.  Spread a can of the RO*TEL into the bottom of the crock-pot first, and THEN place your chicken in on top and cover with the water and second can of RO*TEL.

#2.  Put your chicken in the crock-pot, cover with water, and both cans of RO*TEL.

After you’ve assembled your chicken and toppings, Let cook in Crock-Pot on low/med. for about 6hrs.  Or if you need it done sooner, cook on High for about 3hrs.) – After the chicken is fully cooked, sprinkle the cheese right on top and let it melt there for a bit.   Serve over Rice or with Tortilla Chips and Sour Cream.    Serves approx. 6

Happy Cooking & Bon Appètit!

Disclaimer: This not a paid advertisement. I can assure you that the RO*TEL company has never heard of me before. – i just love their products and want to share!  Over and Out! 😉

Breaded Ranch Chicken

Greetings~

“Courage does not always roar. Sometimes it is a quiet voice at the end of the day, saying. ..”I will try again tomorrow.”    – Author unknown

This is a easy, quick, and delicious chicken recipe. With a nice combination of a hint of Ranch dressing and a crispy coating, of butter and cheese. 

Enjoy!

Breaded Ranch Chicken Recipe

Breaded Ranch Chicken

  • 3/4 cup crushed cornflakes
  • 3/4 cup Parm. cheese
  • 1 envelope Ranch salad dressing mix
  • 8 boneless/skinless chicken breast halves (2 lbs.)
  • 1/2 cup butter/melted

In a shallow bowl, combine cornflakes, cheese, and dressing mix. Dip chicken in butter, then roll in cornflake mixture to coat. Place in greased 9×13″ pan. Bake uncovered at 350 degrees for 45 minutes or until chicken juices run clear.

*picture from: http://www.tasteofhome.com/recipes/breaded-ranch-chicken