broccoli and Cheese Muffins

Ingredients:

• 80z of plain flour
• 5oz grated cheese
• 1 small head of broccoli, chopped
• handfull of cherry tomatoes, chopped (optional)
• 6fl oz of milk (I use whole milk if making for babies / toddlers)
• 3 tablespoons of olive oil
• 3 teaspoons of baking powder
• 1 large egg, beaten

Method:

• Preheat the oven to 180 degrees (375F)
• Cook the broccoli until tender (boil or steam) and mash with the back of a fork
• In a bowl mix together the flour, baking powder, cooked broccoli and cheese
• Add the chopped tomatoes, oil, beaten egg and and mix well
• Spoon the mixture into a greased 12 hole muffin or cake tray (the consistency should be a moist sticky dough that is quite thick)
• Bake for around 30 minutes or until golden

Kugelhopf Breakfast Rolls

Makes 12 rolls

What You Need

Ingredients

Kugelhopf dough:
2 tablespoons warm water (not hot)
1 1/2 teaspoons active dry yeast
1/3 cup whole milk, warmed (not hot)
1 3/4 cups flour, divided
1 teaspoon almond extract
2 large eggs
1 large yolk
3 tablespoons sugar
1/4 teaspoon salt
8 tablespoons unsalted butter, softened to room temperature

Filling:
2 tablespoons unsalted butter, melted
1 tablespoon sugar

Sugar Coating:
1/4 cup unsalted butter
1 teaspoon cinnamon
1/2 cup sugar

Equipment
Mixing bowl
Measuring cups and spoons
Stand mixer
12-cup muffin tin
Pastry brush

Instructions

1. Make the poolish: Stir the water and yeast together in a small mixing bowl until the yeast dissolves, then stir in the milk. Add just 1/2 cup of the flour and stir until it forms a smooth batter, about 100 strokes. Cover the bowl and let this poolish sit for at least 20 minutes or up to 60 minutes. In this time, the poolish should rise to twice its original size and you should see lots of little bubbles on the surface.
2. Stir in the eggs, yolk, and almond extract: In a small bowl, whisk together the eggs, yolk, and almond extract. Stir this into the poolish and mix until completely combined.
3. Mix the dough together: In the bowl of a standing mixer, combine the remaining 1 1/4 cups of flour, the sugar, and the salt. Pour the poolish-egg mixture into the flour and stir until it becomes a wet, shaggy dough.
4. Knead the dough until smooth: Fit the mixer with a dough hook attachment and knead this dough on medium-high speed until it comes together and becomes smooth, five minutes.
5. Add the butter with the mixer running: Reduce the mixer speed to medium and start adding the softened butter in blobs, waiting until the blob is nearly incorporated before adding the next. (The butter needs to be quite soft; work it between your fingers before adding if it's still a bit stiff and chilly from the fridge.) You may need to stop the mixer and scrape down the sides of the bowl during this time.
6. Continue kneading until the dough comes together in a glossy, elastic ball: Once all the butter has been added, increase the mixer speed to medium-high and knead the dough for 10 minutes. The dough should come together in a ball, look glossy and supple, and jiggle like a custard if you tap it with your spatula.
7. Let the dough rise for 1 1/2 hours: Transfer the dough out to a clean bowl, cover, and let rise for about an hour and half, until doubled in size.
8. Refrigerate the dough overnight: Put dough in the refrigerator and let it rest overnight (or up to 2 days). It may rise a little more in the fridge before cooling completely down. You can punch the dough down if it looks like it will rise over the edge of the bowl.
9. Roll the dough flat and brush with butter: When ready to make the rolls, turn the chilled dough out onto a lightly floured work surface. Roll the dough out to roughly 10-x8-inch rectangle that's roughly 1/2-inch thick. Use more flour as needed if the dough is sticking to the work surface or your rolling pin. Brush the dough with melted butter, leaving an inch of un-buttered dough at the top. Sprinkle the buttered areas with the sugar.
10. Roll the dough into a log and slice into rounds: Roll the dough into a log and pinch it closed at the seam. Using a pastry cutter or a chef's knife, cut the dough into 12 equal pieces. Spray a muffin tin liberally with non-stick spray, including the wells and the surface of the tin. Nestle each roll into a well, pressing gently to make sure it settles in the bottom.
11. Let the rolls rise for 1 hour: Cover the tin and let the rolls rise for about an hour, until they're just starting to peak over the tops of the wells.
12. Bake the rolls: Fifteen minutes before baking (when the rolls are almost to the top of the tins), preheat the oven to 375°F. Uncover the rolls and bake them for 25 to 30 minutes. About halfway through cooking, check the rolls and tent them with foil if they are golden-brown to protect the edges from burning. The rolls are done when a cake tester comes out clean and the internal temperature registers at 200°F.
13. Cool the rolls slightly: Tip the rolls out onto a cooling rack and let them cool until just cool enough to handle.
14. Dip the rolls in butter and cinnamon-sugar: Melt the butter in a small bowl and combine the cinnamon and sugar in a second bowl. While the rolls are still warm, dip each roll into the butter and then roll it in the cinnamon-sugar. It's easiest to dip and roll the bottom and then go back to dip and roll the top. The rolls are best if eaten right away, though they are still good for several days and are great reheated in a toaster oven. Store in an airtight container.

Creamy Chicken and Spinach Bake note: make as pie

Ingredients

10 ounces Fresh Express Baby Spinach 
1/2 cup fat-free sour cream
1/2 cup light mayo
1 cup shredded mozzarella low moisture part skim cheese
1/4 cup Parmesan cheese 
2 cups diced cooked chicken breast 
2 tsp garlic powder

Directions

Preheat oven to 350 F.

Steam spinach, then drain any excess water.

Combine sour cream, mayo, cheese, and garlic powder.

Pour half into a baking dish coated with cooking spray.

Top with the chicken and spinach, then the remaining cheese mixture.

Bake for 45 minutes.

Makes 6 servings (1 cup)

Chicken and Wild Rice Bake

Serves 4 to 6

1/2 cup chopped onion, from 1 small onion
1/2 cup sliced fresh mushrooms
1 rib celery, chopped
2 pounds skin-on, bone-in chicken thighs, about 4 pieces
1/2 cup vinaigrette (See Recipe Note)
2 cups uncooked long-grain brown rice
2 tablespoons wild rice
1 teaspoon smoked paprika
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 cups low-sodium chicken broth, added when ready to cook

Prep your bags: Label a 2-gallon freezer bag “Chicken and Wild Rice Bake” and include baking instructions. You will also need a gallon-sized bag, a quart-sized bag, and a sandwich bag. (If you prefer not to use bags you can use glass freezer containers instead.)

Prep the vegetables: Spread the onion, mushrooms, and celery in a single layer on a parchment-lined baking sheet. Freeze for about 20 minutes. After they are frozen, remove them from the freezer, place them in the sandwich bag, and seal.

Prep the chicken: Combine the chicken thighs and vinaigrette in a gallon-size freezer bag. Seal and massage the bag to coat the chicken.

Prep the rice: Combine the brown rice, wild rice, paprika, thyme, salt, and pepper in the quart-size freezer bag.

Freezing Instructions

Place all three bags in the labeled 2-gallon bag. Freeze for up to 3 months.

Thawing Instructions

Remove the bag containing the marinade and chicken from the larger bag. Place the bag of chicken in a dish and thaw overnight in the refrigerator or until completely thawed. The remaining ingredients can stay in the freezer.

Baking Instructions

When ready to cook, preheat the oven to 375°F. Grease a 9×13-inch baking dish with nonstick cooking spray.

Combine the rice mixture and the vegetables in the baking dish. Stir in the broth. Remove the thawed chicken pieces from the marinade and place them atop the rice. Discard the marinade.

Cover the pan with foil and bake for 1 hour. Uncover the pan and bake for an additional 45 minutes to 1 hour, until the rice absorbs most of the liquid and the chicken is cooked through and the juices run clear. Serve immediately.

Pizza Rolls

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Photo by Benjamin Martin

Prep Time: 50 minutes
Cook Time: 15 minutes
Total Time: 65 minutes

Servings: 18

Ingredients:
1 ½ cup flour
½ cup water
2 teaspoons baking soda
½ teaspoon salt
¼ lb hot Italian sausage
1 clove garlic, minced
1 cup spaghetti sauce
1 tablespoon tomato paste
¼ lb chicken, shredded
1 cup shredded mozzarella

mini quiche

Ingredients

1 1/4

cups Original Bisquick™ mix

1/4

cup butter or margarine, softened

2

tablespoons boiling water

6

slices bacon, crisply cooked, crumbled

1/2

cup half-and-half

1

egg

2

medium green onions, thinly sliced (2 tablespoons)

1/4

teaspoon salt

1/4

teaspoon ground red pepper (cayenne)

1/2

cup shredded Swiss cheese (2 oz)

Directions

• 1Heat oven to 375°F. Generously grease 24 mini (1 3/4x1-inch) muffin cups with shortening or cooking spray.
• 2In small bowl, stir Bisquick mix and butter until blended. Add boiling water; stir vigorously until soft dough forms. Press rounded teaspoonful of dough on bottom and up side of each muffin cup. Divide bacon evenly among muffin cups.
• 3In small bowl, beat half-and-half and egg until well blended. Stir in onions, salt and red pepper. Spoon 1 1/2 teaspoons egg mixture into each muffin cup. Sprinkle cheese over tops.
• 4Bake about 20 minutes or until edges are golden brown and centers are set. Cover; refrigerate any remaining appetizers.

Savory Potato Doughnuts

Ingredients:

• 4 slices bacon, cubed
• 4 cups flour
• 4 teaspoons baking powder
• ½ teaspoon cinnamon
• ½ teaspoon nutmeg
• 1 teaspoon cumin
• 1 teaspoon salt
• 1 cup instant traditional mashed potatoes — prepared without butter or milk; just use water
• 3 tablespoons shortening
• 1 cup sugar
• 2 eggs, well beaten
• 1 cup milk
• 4 ounces goat cheese

Directions: Brown bacon. Prepare mashed potatoes. Instead of adding in milk or butter add 4 ounces of goat cheese. Combine all ingredients. Roll out on a lightly floured surface. Adjust dough consistency, if needed, adding flour until a soft, roll-able dough is obtained. Add as little flour as is possible to avoid having heavy, tough, doughnuts. Cut out doughnut shapes using a doughnut cutter, two biscuit cutters, or two glasses. Dip the cutters in flour before each cut.

Use a spatula sprayed with non-stick spray to transfer the doughnuts to hot oil, about 370 degrees Fahrenheit. Turn once until browned on both sides and cooked through. If outside of doughnut browns before inside is cooked, reduce temperature. Remove from oil using a slotted spoon and drain on paper towels. If desired, shake in a brown paper bag filled with granulated sugar or dust with confectioners sugar while still warm. Serve warm.