Herb Bubble Bread

I like getting new recipes and I'm always looking for easy and tasty bread recipes. The Taste of Home website is a link I have used often when I am looking for a specific type of recipe.  Plus they have lots of crock pot recipes which I love to use if you haven't guessed.  So if you're in a pinch and need a new recipe check them out.

Bread is hard because it can involve a lot of work but having a bread maker has really helped out with my love of fresh bread.  I had never used my bread machine to just mix up dough before but I am so glad that I finally did.  Using my bread machine this way makes my clean up and work so much easier.  If your bread machine has a knead and 1st rise setting use it for this because this recipe is pretty killer.  I made it for the first Thanksgiving dinner that I ever made while my husband was doing training in Virginia for the Army.  We invited anyone who was staying there to come so we had about 10 people in our apartment, over half of whom I had never met.  This recipe was a big hit.  I made two pans of it and I'm pretty sure we didn't have any leftovers.  Between my husband, my daughter, and I we can almost polish off one whole pan of these, they are that good. So whether you make it from scratch like I did or just follow the recipe the way they gave it.

Herb Bubble Bread
(recipe from tasteofhome.com)

1/2 cup grated Parmesan cheese
3/4 tsp dried parsley flakes
1/4 tsp dill weed
1/8 tsp each dried thyme, basil, and rosemary, crushed
1/4 cup butter, melted
2 tsp minced garlic
1 loaf (1 pound) frozen bread dough, thawed or bread machine large whole-wheat bread recipe (after recipe)


In a small bowl, combine cheese and seasonings.  In another bowl, combine butter and garlic; set aside.

Divide dough into 16 pieces.  Roll into balls.  Coat balls in butter mixture, the dip in cheese mixture.  Place in a greased 9-in by 5-in loaf pan.

Cover and let rise in a warm place until doubled, about 1 hour.  If using the bread machine dough I placed my in a warm oven with a pan of hot water underneath for about 20 minutes until doubled.

Bake at 350 F for 22-26 minutes or until golden brown.  (Cover loosely with foil if top browns too quickly.)  Cool for 10 minutes before removing from pan to a wire rack.  Serve warm.

Bread Machine Whole-wheat bread (large loaf)

4 5/8 oz. water

4 5/8 oz. milk

1 1/2 cups whole wheat flour

1 /2 cups white flour

1 1/2 tsp salt

3 Tbsp sugar

1 1/2 Tbsp butter

2 tsp yeast

Add ingredients in order listed to bread machine pan.  Select knead and 1st rise cycle.  Follow recipe as above.

Mole Chicken Enchiladas

  

Growing up in California I have been exposed to wonderful Mexican foods.  For Christmas Eve it is a family tradition to have a giant Mexican spread for dinner.  I love it and my husband who also grew up in California and Arizona also loves it.  So the challenge is to find a good variety of dishes to make.

I was introduced to mole while in college and instantly fell in love.  Mole is traditionally prepared with chili peppers, and often with chocolate.  I really enjoy this dish as enchiladas and it is super easy to make.  It's spicy and the best thing is you can make it more or less spicy according to your tastes.  I hope you can enjoy this as much as my family has.

Mole Chicken Enchiladas

1 14.5 ounce can fire-roasted diced tomatoes
1/2 cup chopped onion
3 cloves garlic, quartered
1 canned chipotle pepper in adobo sauce (add more peppers if you want it to be hotter, but beware, a little goes a long way)
3 Tbsp unsweetened cocoa powder
3 Tbsp raisins
1 Tbsp sesame seeds
1 tsp sugar
1/4 tsp salt
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
1/8 tsp ground coriander
3-4 boneless skinless chicken breasts
1/4 cup flour
1/4 cup cold water
1 large can red enchilada sauce
flour tortillas
Mexican-blend cheese

For mole sauce, in a blender container or food processor bowl combine undrained tomatoes, onion, garlic, peppers, cocoa powder, raisins, sesame seeds, sugar, salt, and spices.  Cover and blend or process until the mixture is a course puree.

In a 3.5 to 4-quart slow cooker place chicken and then sauce.  Cover, cook on low-heat setting for 9 to 11 hours or on high heat setting for 4 1/2 to 5 1/2 hours.

Remove chicken from cooker. Make a roux with the flour and water and stir into the sauce in the slow cooker.  Cook on high for 15 to 20 more minutes.  Reserve one cup sauce and stir into the enchilada sauce.

Set oven to broil.  Roll meat mixture into flour tortillas and place into a 9 by 13 greased pan.  Pour enchilada/ mole sauce mixture over enchiladas.  Top with cheese and place in oven until cheese is melted, about 5 to 10 minutes.  Serve with rice and beans.

This recipe linked up at The Comforts of Home

Adapted from Biggest Book of Slow Cooker Recipes by Better Homes and Gardens


Check out the new blog at jonesinfortaste.com


   
You may also be interested in:

Homemade Horchata

Loco Pollo

Blender Salsa

Homemade taco and Fajita Seasoning

Raspberry Cream Cheese Brownies

I love brownies a lot.  I'm a chocolate fiend for sure.  For my 8th birthday party I wanted a chocolate cake with chocolate frosting with chocolate sprinkles served with chocolate ice cream.  My wise mother gave me the cake I wanted along with the ice cream but made sure that there was vanilla ice cream available for those not in favor of a chocolate overload.  I was in heaven.  To this day I prefer a chocolate cake with chocolate mousse filling and a great chocolate frosting (I love the ones from Costco, their sheet cakes are wonderful).  So keeping this in mind I needed to bring a dessert to a church function and I ran out of time to do what I wanted to do.  Rummaging through my cupboard I saw a few cake mixes and the brownie mix.  I had some leftover cream cheese frosting in the fridge and my mind instantly saw some possibilities.  While retrieving the cream cheese frosting my eyes fell to the raspberry jam sitting in the door.  Bingo!  So here is a super quick and easy semi-homemade treat that will surely satisfy any extreme sweet craving, even mine!

Raspberry Cream Cheese Brownies

1 box brownie mix
1/2 to 3/4 cup raspberry jam, depending on taste
1 recipe cream cheese frosting, follows

Cream Cheese Frosting
(from Better Homes and Gardens red cookbook)
1 8-oz package cream cheese, softened (I use the fat-free or reduced fat kind)
1/2 cup butter, softened
2 tsp vanilla
5 1/2 to 6 cups powdered sugar

In a large mixing bowl beat cream cheese, butter, and vanilla with an electric mixer on medium speed until light and fluffy.  Gradually beat in powdered sugar to reach spreading consistency.


Prepare brownie according to package directions.  When done, remove from oven and let cool.  Meanwhile, prepare cream cheese frosting.  When brownie is cool spread raspberry jam over brownies and place in freezer for a few minutes. (Or, if desired, spread raspberry jam over warm brownies which allows the jam to soak a little bit into the brownies, then place brownies in freezer).  Spread cream cheese frosting over raspberry jam and place in freezer again for a few minutes until it sets.  To serve, remove from fridge, cut into squares, and wait about 10 minutes before you plan on serving to let the brownies warm up a bit.