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Recipes Mangia Mondays Home

Sunday, November 25, 2012

mangia mondays 90: sweet dinner rolls

hello, friends!
welcome to
a blog hop i co-host each week
with lisa from shine your light.

this week, i'm sharing
sweet dinner rolls
{that your family will go ga-ga for}

yield: 25-ish rolls

1 1/3 C hot water
3 C bread flour
1/4 C brown sugar
1 tsp salt
2 TBS dried milk
2 1/4 tsp instant yeast
3 TBS shortening
---
1 stick of butter, melted
1/2 C granulated sugar

1. add ingredients to bread machine in order of manufacturer's instructions.
this is the order i put mine in:
water, flour combined with sugar, salt & dried milk.
i make a well for the yeast & drop the shortening in the corners.

ALTERNATELY, you could activate the yeast in the hot water with the sugar & mix all of your ingredients in the bowl of an electric mixer with the dough hook attachment.

2. set to the dough setting on your bread machine & let it do its thing!

ALTERNATELY, mix on the mixer for 8 minutes, or until the dough is just sticking to the bump in the bottom of the bowl. remove from bowl to floured sheet pan. let rise in a warm place until doubled in size. make sure you loosely cover so the dough doesn't dry out.

3. when the dough is done, punch it down & roll it into golf ball sized pieces. place in an ungreased pie tin, cover & allow to rise until almost doubled in size.

4. combine the melted butter and sugar in a small bowl. spoon a little of the mixture over every roll. divide excess butter equally between the pie tins.

5. bake at 350 f. for 20-25 minutes, or until the tops are golden brown.

these rolls are like crack...
they're SO good!
i cannot be held accountable if you stand in your kitchen
& eat an entire pan of rolls.
just sayin'.
:)

did you see that

now it's your turn -
link up those recipes & food posts!

how mangia mondays work:
. add a link to your recipe or food post & visit some others who have linked up before you .
. link back to mangia mondays anywhere on your blog .
. thanks for not linking up to giveaways or items you're selling .
. help spread the word about mangia mondays by sharing this post with others .

until next time,
dowlings out!

Wednesday, November 21, 2012

so thankful

this year brought a big change.
little miss charlotte has been such an incredible blessing.
being able to watch her grow every day,
learn new things,
smile, giggle, eat her toes, suck her thumb...
it's been amazing.








i'm so thankful for my family.
:)

happy thanksgiving everyone!

-k

Sunday, November 18, 2012

mangia mondays 89: stuffin' muffins

gobble, gobble!
{that's turkey-speak for hello!}
welcome to
a blog hop i co-host each week
with the incredibly fabulous
lisa from shine your light.

this week, i'm sharing
stuffin' muffins

yield - 28 portions
- 1 loaf of bread, diced into bite-sized cubes
{i used homemade whole wheat,
but you could definitely use your favorite bread
or even a stuffing mix. just omit the herbs later. :) }
- olive oil
- 1 TBS italian seasoning
- 1 tsp onion powder
- 1 tsp thyme, dried
- 1 tsp rosemary, dried
- salt & pepper
- 1 lb. regular jimmy dean sausage
{you could totally use turkey or
chicken sausage here!}
- 4 TBS butter
- 2 medium onions, diced
- 5 celery stalks, chopped
- 1 qt. chicken stock

1. preheat oven to 400 f.

2. in a large bowl, combine bread, a few drizzles of olive oil, italian seasoning, onion powder, thyme, rosemary, & salt & pepper to taste. pour onto a baking sheet in one even layer. bake for 10 minutes, toss, & continue baking in 5 minute increments, tossing each time you check, until crispy {like a crouton}. mine took 25-30 minutes.

3. cook sausage until done. set aside. in the same pan {with the drippings from the sausage} add the butter & saute the celery & onion. season to taste with salt & pepper. {you can also add mushrooms, or green chile like i did! yum!} cook until the onions are translucent.

4. pour the bread crumbs into a large bowl. add the sausage & the celery/onion mixture. pour in enough chicken stock to moisten the bread crumbs.

5. using a 1/4 C measure, spoon the stuffing into a prepared muffin tin. bake for 10 minutes & serve OR you can cool & freeze! perfect to prep for the holidays or just a quick side!


the key to a good stuffing is lots of seasoning
& flavor!
...the sausage doesn't hurt, either! ;)
i  love these little stuffin' muffins
because they can be prepped ahead of time
& stored in the freezer for quick & easy access.
just one little thing to make your turkey day
run a little smoother!

now it's your turn -
link up those recipes & food posts!

how mangia mondays work:
. add a link to your recipe or food post & visit some others who have linked up before you .
. link back to mangia mondays anywhere on your blog .
. thanks for not linking up to giveaways or items you're selling .
. help spread the word about mangia mondays by sharing this post with others .

until next time,
dowlings out!

Sunday, November 11, 2012

mangia mondays 88: pumpkin sponge cake

hiya, friends.
welcome to
a blog hop i co-host every week
with my dear friend,
lisa from shine your light.

this week,
as an alternative to pumpkin pie,
i'm sharing
pumpkin sponge cake

yield: 2 jelly roll pans 
for the cake:
9 eggs, separated
3 oz. sugar
19 oz. brown sugar
13.5 oz. pumpkin
11.25 oz. cake flour
1.5 tsp baking soda
1.5 tsp baking powder
.75 tsp salt
1.5 tsp cinnamon
.75 tsp ground cloves

1. prepare pans with a sheet of parchment paper sprayed with non-stick cooking spray. don't spray the sides of the pan - you want the sponge cake to cling to the sides when it bakes! {or it'll fall flat}

2. preheat oven to 365 f.

3. whip egg whites until slightly foamy. slowly add the sugar & continue mixing until very soft peaks form. scrape into another bowl.

3. using the same whip & mixing bowl, cream together the brown sugar & egg yolks until light yellow in color. add the pumpkin & mix until evenly blended. scrape as needed.

4. sift the dry ingredients to evenly distribute the spices & leaveners. set aside.

5. gently fold the whipped egg whites into the pumpkin mixture alternately with the sifted dry ingredients.

6. divide the batter evenly into the prepared pans & level. this cake does not level itself & will bake up how you leave it in the pan.

7. bake about 10 minutes, or until it springs back when pressed lightly.allow to cool briefly, then loosen the paper liner, but do not remove.

8. allow to cool to room temperature then ice & stack.

cream cheese icing:
1 lb., 8 oz. cream cheese, room temperature
2 lbs. powdered sugar
12 oz. butter, room temperature
1 TBS vanilla
1 tsp lemon juice

1. using a paddle, soften the cream cheese & mix until creamy - no lumps!

2. add the powdered sugar & blend thoroughly.

3. add the butter slowly, mixing & scraping down between additions.

4. add the vanilla & lemon juice. mix until creamy & store in the refrigerator until ready to use.

i coated the outside of my cake with a spiced whipped cream -
delicious!
just add some ground cinnamon, nutmeg & ginger
to whipped cream.
it tastes like fall!
such a great alternative to traditional pumpkin pie!

now it's your turn -
link up those recipes & food posts!

how mangia mondays work:
. add a link to your recipe or food post & visit some others who have linked up before you .
. link back to mangia mondays anywhere on your blog .
. thanks for not linking up to giveaways or items you're selling .
. help spread the word about mangia mondays by sharing this post with others .

until next time,
dowlings out!

Sunday, November 4, 2012

mangia mondays 87: pumpkin pie

howdy folks.
welcome to
a blog hop i co-host each week with
the absolutely stellar
lisa from shine your light.

since we learned how to make
pie crust last week, how about we make:
pumpkin pie

{for 2 9" pies}
2, 15 oz. cans of pumpkin
2, 14 oz. cans of sweetened condensed milk
4 eggs
1 TBS ground cinnamon
1 tsp ground ginger
1 tsp ground nutmeg
1 tsp salt
2, 9" unbaked pie crusts

1. preheat oven to 425 f.

2. whisk pumpkin, sweetened condensed milk, eggs, spices & salt in a medium bowl until smooth. pour into crusts.

3. bake for 15 minutes, then reduce heat to 350 f & continue baking 35-40 minutes or until knife inserted 1" from crust comes out clean. cool & serve.

perfect for the upcoming holiday season!

now it's your turn -
link up those recipes & food posts!

how mangia mondays work:
. add a link to your recipe or food post & visit some others who have linked up before you .
. link back to mangia mondays anywhere on your blog .
. thanks for not linking up to giveaways or items you're selling .
. help spread the word about mangia mondays by sharing this post with others .

until next time,
dowlings out!