Wednesday, November 26, 2014

Kristen's famous Challah recipe!

For the past 15 years, I've been making Challah that all of my friends and family rave about.  When making the bread, I add additional flour until I feel it is the right dough consistency, not sticky. I use my Kitchenaid Mixer. Add enough flour so that it doesn't stick to the bowl when being kneaded with the bread attachment. Make sense? Hope so!

Kristen's Challah Bread
5 1/2- 6 cups flour ( start out with 5 1/2 cups)
2/3 cups sugar
1 t. salt
2 packages of yeast
3 eggs - Put one aside for glaze
1/4 cup real butter
1-1/2 cups boiling water

Put water and butter into a saucepan and bring to boil. 

I use my KitchenAid Mixer. In the mixing bowl, place all dry ingredients PLUS 2 eggs. Turn on mixer to slowest speed and then slowly add boiling water/butter to dry mixture. Kneed for 5 minutes adding more flour if dough looks sticky.

Let rise for 1 hour.  Punch down to release air.
Separate into 2 balls.  Then separate each ball into 3 sections.
Roll each section into approx. 14" strands.
Put strands on greased (cooking spray) cookie sheet
Start in the middle and braid out. Do the same for other side
Let rise another hour.
Preheat oven to 350 degrees.
Beat 1 egg an brush on top of each braided loaf
Bake 25-35 minutes or under golden brown. Enjoy! this bread is also good for French Toast!

Monday, November 10, 2014

Awesome Crock Pot Hash Brown Potato Soup

A few weeks ago, I got a chain mail "fall recipe exchange." After forwarding it to 10 friends, I was supposed to expect 36 recipes. I know these things never usually work but it was easy to do and did it anyway.  I got 4 recipes in return. One of them was this recipe from J.O.  I love crock pot recipes and love potato soup, so I made it one evening. My whole family loved it! I was curious about the diced hash browns. After cooking for 8 hours, the hash browns turn a creamy consistency, perfect for potato soup. I've made this 2 times already and this will continue to be a family favorite.
Crock Pot Hash Brown Potato Soup
1 - 30 oz bag of frozen diced hash browns
1 - 32 oz box chicken broth
1 - can cream of chicken soup (10oz)
1 pkg. cream cheese (8oz not fat free)
3 oz. bacon bits
1 cup shredded cheddar cheese
salt and pepper to taste
 Put hash brown potatoes in crock pot.  Add in the chicken broth, cream of chicken soup and half of the bacon bits. Add pinch of salt and pepper. Cook on low 8 hrs or until potatoes are tender. An hour before serving, cut the cream cheese into small cubes.  Place cubes in crock pot. Mix a few times throughout the hour before serving.  Once the cream cheese is completely mixed in, it's ready to serve.  Top with cheddar cheese and some additional bacon bits.