Baked mashed potato balls

:-) Something new and tasty! I'm sure everybody has mashed potatoes left overs, so you always can use it in this recipe!

4 cups mashed potatoes
2 eggs

1 tbsp.parsley
2 egg yolks

1/2 cup parmesan

1 cup bread crumbs

salt, pepper

1 tbsp paprika

1/2 tbsp garlic powder 

Beat into mashed potatoes, eggs, parmesan, bread crumbs, salt, pepper, paprika and parsley. 

Shape mixture into balls.

Place on a slightly greased baking sheet and brush the balls with yolks. 

Bake at 400 degrees until brown.

Perfect gingerbread cookies recipe!

I struggled last year, couldn't find a good recipe for the gingerbread, so I ended up buying premade dough. This year I decided to experiment and to find THE recipe...here it is!!! Yay!!

Ingredients:

3 cups all-purpose flour, or as needed

1 teaspoon baking soda

1 teaspoon ground cinnamon

  1 teaspoon ground cloves

  1 teaspoon ground nutmeg

 1 teaspoon ground ginger

1/2 cup white sugar

1/2 cup brown sugar

1/3 cup molasses

1/2 cup softened salted butter

1/3 cup milk

1 egg

1 teaspoon vanilla extract

Preheat an oven to 350 degrees F (175 degrees C).

Whisk the flour, baking soda, cinnamon, cloves, nutmeg, and ginger in a bowl; set aside.  

   In a separate bowl beat together white sugar, brown sugar, molasses, butter, milk, egg

and vanilla extract until evenly combined. Stir in the flour mixture to make a soft, thick, not-very-sticky dough. Cover and refrigerate at least 30 minutes. 

    Roll the dough on a heavily floured surface to a thickness of 1/4-inch. Cut into shapes using a cookie cutter. Place cookies onto ungreased baking sheets. Bake for 8-10 minutes.

That's all!!!

Banana Bread

Butter it before serving :-)



Ingredients

1 cup sugar 1/3 cup vegetable oil 3 bananas (ripe) 2 eggs 1 tsp soda, dissolved in 1 Tbsp cold water 2 cups flour 1 tsp baking powder 1/2 tsp vanilla 1/4 tsp cinnamon 1/4 tsp nutmeg Heat oven to 350 Combine and mix all ingredients together in a large mixing bowl. Place batter in a greased bread pan (bottom only) or in muffin tins. Bake 40 to 50 minutes or until wooden pick inserted in center comes out clean. Cool for 10 minutes then remove from pan. Complete cooling on a wire rack

Broccoli and cheese soup

No comments...You have got to try this! goes really good with garlic and cheese bread :-)

Drizzle of extra virgin olive oil
1 cup finely chopped onion
1/2 cup finely chopped celery
1/2 cup finely chopped carrot
3 cloves garlic, finely chopped
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon thyme
3 tablespoons flour
3 cups low sodium chicken broth
3 cups chopped broccoli florets
1/2 cup 1% milk
5 slices processed american cheese
shredded Cheddar for garnish

Drizzle Oil in a saucepot to cover the bottom in thin layer and heat until hot.  Add the onion, celery and carrot. Cook the onion, celery and carrot until fragrant and tender. Add the garlic and continue to cook for another minute or two.
Add the salt, pepper, thyme and flour and stir. Allow it to cook for a minute and then pour in the chicken broth. Cook and stir continuously until hot and bubbly.
Add the broccoli, keeping the mixture at a simmer and cook until tender about 10 minutes. Using an immersion blender or a food processor puree the mixture. Return to pot and turn down the heat.
Stir in the milk. Keep the mixture just below a simmer and slowly add in the cheese, stirring to incorporate it as it melts. Serve.
Garnish with shredded Cheddar.

honey mustard chicken breast

2 skinless, boneless chicken breast halves
salt and pepper to taste

1/2 cup honey

1/2 cup prepared mustard

1 teaspoon dried basil

1 teaspoon paprika

1/2 teaspoon dried parsley

Preheat oven to 350 degrees F (175 degrees C).

Sprinkle chicken breasts with salt and pepper to taste, and place in a lightly greased 9x13 inch baking dish. In a small bowl, combine the honey, mustard, basil, paprika, and parsley. Mix well. Pour 1/2 of this mixture over the chicken, and brush to cover.              
Bake in the preheated oven for 30 minutes. Turn chicken pieces over and brush with the remaining 1/2 of the honey mustard mixture. Bake for an additional 10 to 15 minutes, or until chicken is no longer pink and juices run clear. Let cool 10 minutes before serving.

Butternut squash bread

Yummy for breakfast or lunch...or as a snack...well...just yummy!!!!

Ingredients:

1 1/2 cups all-purpose flour 1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/4 teaspoon ground ginger
1 cup butternut squash puree*
1 cup granulated sugar 1/2 cup vegetable oil (I used part vegetable oil and part olive oil)
2 large  eggs, beaten
1/4 cup water
1/2 cup toasted chopped walnuts or pecans (or your favorite nuts)

To Make Butternut Squash Puree: Cut butternut squash in half lengthwise and remove seeds. Place squash, cut side down, in a shallow pan on aluminum foil or Silpat-lined baking sheet. Bake at 350 degrees F. until squash is soft, approximately 45 to 60 minutes (depending on the size of your squash). Remove from oven and let cool. When cool, scoop out the cooked flesh/pulp (discarding the shell), place the pulp in a food processor and process until smooth. Measure out the amount you need for this recipe, and reserve any remaining pulp (either in the refrigerator or freeze) for other uses.

Preheat oven to 350 degrees F. Place oven rack in center of oven. Generously grease a 9x5-inch loaf pans.

In a medium bowl, sift together the flour, baking soda, salt, cinnamon, cloves, nutmeg, allspice, and ginger; set aside.

In a large bowl, combine butternut squash puree, sugar, vegetable oil, eggs, and water until well blended. Add the flour mixture and stir until just blended. Lightly stir in the chopped nuts.

Pour batter into prepared loaf pan and bake 50 to 60 minutes or until a toothpick inserted in the center comes out clean.

 

Cinnamon twists

I love the scent of cinnamon in the morning!!!!
...easy as usual...

2/3 cup brown sugar (150 mL)
1/3 cup butter (75 mL)
1 tsp cinnamon (5 mL)
2 cups all-purpose flour (500 mL)
4 tsp baking powder (20 mL)
1 tbsp granulated sugar (15 mL)
1/2 tsp salt (2 mL)
1/4 cup butter or shortening (50 mL)
2/3 cup milk (150 mL)

In small saucepan or microwave bowl, combine brown sugar and butter and cook over medium heat until mixture bubbles. Remove from heat and stir in cinnamon.
In large bowl, combine flour, baking powder, sugar and salt. Cut in butter or shortening with pastry blender or two knives until mixture resembles coarse crumbs. Stir in milk to make a soft dough.
 Put your dough on the countertop and knead about 10 times. Roll into a 12 x 8 inch (30 x 20 cm) rectangle. Spread the brown sugar mixture on top of the rectangle. Cut it into long strips and twist each strip into desired shapes, then place on well-greased baking sheet. Bake for 12 to 15 minutes at 375°.