Maple Roasted Brussels sprouts with Bacon

I guess I'm on a maple kick...these were yummy.  Even Jeff liked them...and he usually hates brussels sprouts.  So, yay!

Maple Roasted Brussels Sprouts with Bacon

Preparation 10 min Cook Time 25 min

Ingredients

2 lb. brussels sprouts, halved & outer leaves removed

2 tbsp + 1 tsp extra-virgin olive oil

1/2 tsp Himalayan sea salt

1/2 tsp freshly ground pepper

1/2 tsp ground garlic

1-2 tbsp pure maple syrup

4 strips nitrate-free bacon

Instructions

Preheat oven to 425

Halve brussels sprouts and remove outer leaves

Line baking pan with foil

Toss brussels sprouts with oil, salt, and pepper

Roast, stirring mid-way, for 20-25 minutes until caramelized and tender

While roasting, cook bacon using desired method (oven, microwave, or skillet), let cool and set aside

When brussels sprouts are done, heat 1 tsp oil in a large skillet and transfer them to the skillet

Pour 1 tbsp maple syrup over the brussels sprouts and toss to coat evenly with a wooden spoon

Let cook for 3 minutes over medium-low heat, stirring often

Taste and add the 2nd tbsp maple, based on desired taste (I didn't find it needed it)

Sprinkle bacon, ground garlic, and extra Himalayan sea salt on top and serve hot

http://lexiscleankitchen.com/2013/08/05/maple-roasted-brussels-sprouts-with-bacon/

Maple Glazed Cinnamon Scones

Yummy - these are delicious and easy.  I will say, I think that 1 tablespoon of the extract is too much (in the glaze) but it might depend on the extract.  I thought Mapeline would be too strong so I used some Watkins maple extract.  Anyway, next time I think I'll just cut the extract down a little but I left the recipe as-is so that you can decide what you like.  :)  Also, the dough was pretty wet and sticky and it would've been tricky to form the dough/triangles on the counter and then move them to the cookie sheet.  So I just put it on the tray, flattened it out and cut it into sections.  When I had about 5 minutes left on the timer, I used a knife to separate the triangles so that they would finish baking evenly. Worked great!

MAPLE GLAZED CINNAMON SCONES

YIELD: 16 SCONES

PREP TIME: 10 MINUTES

COOK TIME: 20 MINUTES

TOTAL TIME: 30 MINUTES

INGREDIENTS:

For the scones:

• 3 1/4 cups flour, plus more for dusting
• 1/2 cup sugar
• 4 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 2 cups cold heavy whipping cream
• 1 teaspoon vanilla

For the maple glaze:

• 1/2 cup brown sugar
• 1/4 cup butter
• 3 tablespoons milk
• 1 tablespoon maple syrup
• 1 tablespoon maple extract
• 2 cups powdered sugar

DIRECTIONS:

1. To make the scones, preheat oven to 375 degrees. Line two baking sheets with parchment paper.
2. Add the flour, sugar, baking powder, cinnamon, and salt to a large mixing bowl and whisk to combine.
3. Pour in the heavy cream and vanilla and stir with a wooden spoon until just combined.
4. Place dough on a floured work surface and use your hands to separate dough into two evenly sized balls.
5. Pat each ball into a circle about 8 inches across and 1 inch thick. Use a pizza cutter or knife to cut each circle of dough into 8 triangles.
6. Place triangles on baking sheet and bake for 15-20 minutes or until light and fluffy and golden brown. Do not overbake.
7. While scones are cooling, prepare the glaze.  Add brown sugar, butter, and milk to a small sauce pan over low heat and whisk until butter has melted. Heat for 5 minutes, whisking occasionally, to warm milk.
8. Remove from the heat and whisk in maple syrup and maple extract.
9. Gradually stir in powdered sugar, 1/2 cup at a time, until the glaze is smooth and thick.
10. Dip the tops of each scone in the glaze and let set.

© Buns In My Oven - http://www.bunsinmyoven.com/2015/11/12/maple-glazed-cinnamon-scones/

Baked Turkey & Cheese Sandwiches

We had these with a family party and everyone really liked them. And they're super easy! I didn't refrigerate mine overnight, but only for a couple of hours.
For the rolls, you can use any kind you like. If you use the kind that are attached to each other, like potato rolls or Hawaiian rolls, you can just slice the whole top off and replace it after you put the filling in. I did that for easier filling, but I cut between each sandwich before pouring on the sauce for easier serving.

Baked Turkey & Cheese Sandwiches

• 12-15 rolls (as many as will fit in a 9x13 pan) 
• turkey (I used 8 oz, but next time I'll definitely do more)
• provolone cheese (I used 1 pre-sliced package)
• 1/2 cup (1 stick) butter
• 2 Tablespoons brown sugar
• 1 Tablespoon Worcestershire sauce
• 1 Tablespoon dried mustard
• poppy seeds

Grease a 9x13 pan. Place rolls in pan; add turkey and cheese; replace the tops. In a small pan, melt butter with the brown sugar, Worcestershire sauce and mustard. Bring to a boil, remove from the heat and pour over the tops of the sandwiches. Sprinkle with poppy seeds.

At this point, you can cover with foil and refrigerate until ready to cook, or just put them in the oven at 350 for 20 minutes or until the cheese is melted.

From lemontreedwelling.com

Awesome Pizza Dough!

I used the Artisan Bread recipe that Becky posted on here to make pizza and it is SO GOOD! I've made a LOT of pizza in my day and tried many, many crust recipes. I'm officially labeling this one as the best. It's chewy and just so good. It tastes much more like the crust you'd get at a restaurant.
I also double or triple it (because we want leftovers).

I've only tried this with my pizza stone. I don't know how it would work with a regular metal pan. Also, it would be awesome to have a pizza paddle or a cookie sheet without sides for this so you can slide the pizza onto the stone in the oven, but I make do with lifting the parchment. I suppose you could try using a jelly roll pan upside down and then slide the parchment onto the stone. I'll have to try that and let you know...

Awesome Pizza Dough
3 C. all purpose flour
1 tsp. salt
1/2 tsp. yeast
1 1/2 C. warm water

In a bowl, stir the flour, salt, yeast, and water until combined.  Cover with plastic wrap or the lid to the bowl and set at room temperature for 8-24 hours.

Turn the oven on to 500 and put your pizza stone or pan in the oven to heat up along with the oven.
Set up your work space close to the oven. 

Tear a piece of parchment paper that will fit on your stone. Flour your hands really well (I get them a teeny bit wet first so the flour will stick better) and grab a handful of dough. I usually do 2 individual size pizzas on one parchment and then the kids can put on their own toppings. But I've also done one bigger one, maybe about 12". You don't want it to be too big if you're going to be picking it up with the parchment. 
Again, with well-floured hands, press the dough out to your desired size and add the toppings.

Open the oven, slide the rack out some, pick up the parchment (or paddle or whatever you've made the pizza on) and carefully set the pizza and parchment on the stone. Cook for 8-10 minutes. 

I'd say a single recipe of this would yield one 12" pizza or 2-3 mini pizzas.

Easy Homemade Cream of Wheat

Did you know that Cream of Wheat is basically just wheat flour? Well, I don't know what's on the ingredient list on the package from the store, but you can make your own with basically just wheat flour!
When we hear of the handcart pioneers surviving on a few ounces of flour that they'd make into a gruel, this is what they were talking about. Except the poor things didn't have sugar. Or vanilla. Or chocolate. Thankfully we do so we can make it tastier! You can make all sorts of flavors!

Easy Homemade Cream of Wheat
3 c. water
3/4 c. whole wheat flour
1/3 c. brown sugar
1/2 tsp. salt
1 tsp. vanilla, optional

Put the water in a medium saucepan. Carefully whisk in the whole wheat flour until it is all mixed and there are no lumps. Add the sugar and salt. Bring to a boil over medium heat, stirring constantly. Reduce the heat a little and continue stirring until it thickens to your liking. Serve with milk, if desired, to thin it out a little.

Variations:

Peanut Butter Cookie
Add 1/3 c. peanut butter with the sugar and salt

Chocolate
Add 1-2 T. cocoa with the sugar and salt
(The amount of cocoa depends on how rich your cocoa is. I sometimes have a Dutch blend one that is super rich and so I need less with that)

Recipe adapted from HillbillyHousewife

Chicken and Rice Soup

This is so good! We're all nursing colds over here so I thought soup would be in order for dinner and this one was delicious! The original recipe didn't call for cream, but I saw lots of creamy rice soup recipes so I decided to add some to this and we loved it. You can do it either way. And I just realized I forgot the garlic when I made it, but I think that would be delicious too!

Chicken and Rice Soup
1 T. olive oil
1 medium onion, chopped
2 garlic cloves, chopped
2 medium carrots, chopped
2 celery ribs, chopped
1/4 tsp. ground thyme
1 bay leaf
2 quarts (8 c.) chicken broth
1 c. water
1 c. long grain white rice
2 c. cooked shredded or chopped chicken
salt and pepper to taste
1/4 c. cream, optional

Heat a large pot over medium heat. Add oil. Add the vegetables, thyme and bay leaf. Saute until the vegetables are softened, but not browned, about 5 minutes.
Pour in the chicken broth and water; bring to a boil over high heat. Add the rice and simmer over medium-low until the rice is tender, about 25-30 minutes. Add the chicken about 5 minutes before the rice is done cooking. When the rice is done, remove the bay leaf, stir in the cream and heat it through, but don't boil it again.

Recipe adapted from TwoPeasandTheirPod