recipes Archives - Spindles Designs by Mary and Mags

Quiche

January 17, 2020 by Mary Ellen Stringham Leave a Comment

Have you ever thought of having Quiche as your main course for dinner? Well we do. We have posted Breakfast Quiche . The kids always called it egg pie and that it is but this is a heartier, richer Quiche and it’s great for dinner.

Recipe

1 9″ pie crust partially baked (about 10 – 12 minutes)

9 large eggs, beaten

3/4 -1 cup half and half

6-8 slices of bacon cooked and cut into small pieces( about 1/2″)

1/4 medium onion, carmelized

1 cup grated Swiss Cheese

1/2 – 1 Tsp salt

1/4 Tsp pepper

A dash of nutmeg

Layer cheese in the bottom of a slightly 9″ baked pie shell. Top the cheese layer with bacon then onions.

Whisk together eggs, half and half, salt, pepper and nutmeg.

Pour into pan over prepared layers. Bake in a 350 degree oven for 35-40 minutes or until firm when shiggled or a knife comes out clean. Note: We like to use apple wood smoked bacon.

It is even great the next day if you have any leftovers. Enjoy!

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Cinnamon Chip Bread

December 18, 2019 by Mary Ellen Stringham Leave a Comment

Cinnamon toast is a favorite with me and my grandchildren. Cinnamon bread makes the best cinnamon toast. I used to purchase what was called “Cinnaburst Bread” but the store where I shop stopped carrying it. I kept thinking I should be able to purchase cinnamon chips and make my own. Well I found them on Amazon. After searching through several recipes to see how to use them here is my “Cinnamon Chip Bread”

These fun chips give the bread a fun look and great cinnamon flavor. It is marvelous toasted with just a little butter. But even better If you sprinkle your toast with a little cinnamon sugar.

Recipe Makes Three Loaves (8.5″ X 4.5″)

3 cups hot water

1/3 cup plus 3 Tbsp sugar

1/3 powdered milk

1 Tbsp SAF yeast

1/3 cup plus 3 Tbsp vegetable oil

3/4 Tbsp salt

2 eggs slightly beaten

7 1/2 – 8 1/2 cups flour

1 1/2 cinnamon chips

In mixer bowl add 3 cups flour, sugar, powdered milk, salt and yeast (dry). Mix well. Stir in hot water, oil and eggs. Add 3 cups of flour mixing well. Add flour 1/2 cup at a time until it pulls away from the sides. Add cinnamon chips. * Note: they do turn the dough a little orange but looks a little swirly in the cooked bread.

Let raise until double. About and hour. Turn out on to floured surface. The dough is quite sticky, don’t be afraid to add more flour when kneading to make it easier to handle. Cut into three equal portions and form into loaves.

Let raise until double. Bake 375 degrees for 30-35 minutes.

This year for Christmas I used this as my neighbor gifts. When cooled a loaf was wrapped in cling wrap then a new holiday tea towel and tied with a bow. I included a bottle of homemade berry jam that was made earlier this fall.

Merry Christmas everyone!

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Macaroni & Cheese

December 12, 2019 by Mary Ellen Stringham Leave a Comment

I forgot how much I love good old fashioned Macaroni & Cheese. My husband and I recently returned for an 11 day cruise to and of the islands of Hawaii. One day at the dinner buffet they served Macaroni & Cheese made from scratch. It never appeared again so when we returned I just had to make some. I hadn’t had it for a long time and I just didn’t get enough.

I made Macaroni & Cheese from scratch for years until grandma introduced the children to the kind in the box and well mom’s wasn’t as good anymore. It tasted different. Well I think from scratch is always better!

Recipe

1 pound package macaroni cooked (al dente)

4 Tbsp butter

4 Tbsp flour

2 cups milk

1 cup shredded cheddar cheese

1 cup shredded sharp cheddar cheese

In a sauce pan melt butter. Over medium heat whisk in flour, keep stirring until mixture bubbles. Whisk in milk. Cook and stir until sauce starts to thicken. Add cheeses. Stir until cheese melts and thickens. Do not boil. Pour over cooked macaroni and stir until macaroni is well coated. Add Salt as needed.

Savory Topping

1 cup cornflake crumbs

2 Tbsp melted butter

1 tsp garlic powder or granules

2 Tbsp grated Parmesan cheese

1 tsp parsley flakes

1/2 tsp salt

Stir together cornflake crumbs, garlic, Parmesan cheese, parsley and salt. Using a fork stir in melted butter until crumb mixture is well mixed. Sprinkle on top of prepared macaroni and cheese completely covering the surface.

Note: You might have extra or make a thick layer. I love the savory topping.

Make some for dinner tonight!

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Buttermilk Croissants

November 28, 2019 by Mary Ellen Stringham Leave a Comment

There is nothing my family loves more than fresh homemade rolls. We have a favorite recipe but occasionally I like to change things up. This time it was “Buttermilk Croissants“. They take a little more time but well worth the effort.

You make them the night before. Roll out and bake the next day fresh for dinner. Yum! Fresh hot rolls

Recipe

2 1/2 tsp yeast

1 cup warm water

3/4 cup, plus 1 Tbsp buttermilk

1 tsp salt

1/3 cup sugar

1 large egg, slightly beaten

5 cups flour

1/4 cup butter, just melted and cooled

1 cup cold butter, cubed

To a large mixing bowl add warm water and use a fork to mix in yeast. When yeast is dissolved add buttermilk, salt , sugar, beaten egg, 1 cup flour and melted butter. Blend well.

In another mixing bowl add remaining 4 cups flour and cut in cubed butter. Make sure all flour is well blended. Add the butter flour mixture into the buttermilk yeast mixture. Mix until large ball forms. Don’t over mix. Cover and refrigerate overnight or at least 10 hours.

Remove dough from refrigerator and kneed well making a large smooth ball. This is an important step to wake up the yeast. Divide in half and make two balls. On a floured surface roll one ball at a time into a 14 inch circle. With a sharp pointed knife or pizza cutter cut into 12 equal wedges. Roll each wedge starting at the wide end to form the croissant shaped rolls. Place on greased baking sheet and let raise about 4 hours or until doubled in size.

Bake at 375 degrees for 12-15 minutes or until golden brown. Optional, brush with melted butter. Makes 2 dozen.

Try some for your next family dinner.

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Honey Mustard Chicken

November 22, 2019 by Mary Catherine Scott Leave a Comment

My family has gotten into a rut. We have gotten very busy and have become a bit lazy when it comes to dinnertime. Cooking meals and preparing for them is difficult at the end of the day. I decided it was time to start looking ahead. I have been looking and finding things that my family will eat. My children are somewhat picky. I am likely the one to blame for this, but it is what it is and we have to work with it. Luckily for me, my children have decided that chicken is good. They have their usual ways that they like it the most, but are usually up to trying it in new ways. This started us on a path of new ways to cook chicken. This gives us a better chance at everyone liking it.

As a working mom, I love being able to come home and have dinner waiting for us to eat it. Really, even if just part of it is ready that’s a step up from our usual routine of come home and cook all of dinner. This is where the slow cooker comes in. It is by far one of the most under used tools in my kitchen, but one of the best for our busy lifestyle. Hopefully, we will start using it more again as we find new things to cook in it that everyone will eat.

This honey mustard chicken is probably one of the simplest and easiest recipes I have posted, but it was also a big hit at our house. As it is the base protein for the meal it pairs well with many things. So, we chose to pair it with Oven Fried Potatoes – a favorite at our house – and some steamed fresh vegetables.

Honey Mustard Chicken

2lbs raw chicken breasts
1 bottle favorite honey mustard dressing

Directions

Place raw chicken in the bottom of your slow cooker.
Pour dressing all over chicken.
Cook on low for 6 – 8 hours.

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