Strawberry Cream Cheese Buns

I love my Google Reader. It's so much easier to check that for all my blog updates, rather than actually going to each blog. It's really a great time saver, especially since I love to check up on so many food blogs. It's a time saver, and who doesn't love those??!! I learned a great tip yesterday. I was at a dinner for moms and they had an organizing expert come and talk to us. One thing I love, besides fruit and cream cheese together, is organizing. I am not a great cleaner, but I love organizing!! She had plenty of great tips, but one I liked was to turn on a timer when you get on the computer and get off when your timer goes off. So you don't end up wasting your whole day on the computer when there are pressing issues to get to. Like these babies....

This recipe is from Bake or Break

Strawberry Cream Cheese Buns
1 cup + 3/4 cup all purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
8 ounces cream cheese, softened
1/2 cup butter, softened
1 cup granulated sugar
2 large eggs
1/2 tsp. vanilla
1/4 cup milk
1/4- 1/3 cup preserves ( I used strawberry in some, and blackberry in some- you could also use raspberry)

Mix 1 cup flour, baking soda, baking powder and salt in a small bowl.

Beat cream cheese, butter and sugar together.Add one egg at a time.Add flour mixture, alternately...with milk.Add last 3/4 cup flour and mix until combined.
Scoop batter into muffin tins. I used a small ice cream scoop.I got 18 regular sized muffins out of the batter. Put 2 small dollups of strawberry (or raspberry, or blackberry)
preserves on each scoop of batter.Swirl the preserves into the batter with a knife.
Bake at 350 for 16-19 minutes.
These are a little dark, they went a minute or two long. Just one of the many side effects of having two preschoolers around the house- you don't always get to oven in time...
These were lovely. They are a little sweeter than muffins, more cake-like. The preserves are a nice touch. They are not wow-y, but they are easy and yummy. My kids LOVE them.

Amish Friendship Bread

This has been the most fun!!! I got a "starter" from one of my husband's co-workers several weeks ago, and have been baking delicious bread every 10 days ever since!!! After I made my first batch, I kept a bag for myself, so I could make more 10 days later. The first batch, I made the original Friendship bread from the recipe, with the cinnamon sugar topping. It's moist, sweet and oh-so good!! Then, I saw a post on How To Eat A Cupcake- she had gotten a starter, too!! She made hers, but did some variations on her bread. She made a lemon blueberry that is SO good, I made that one on my second go 'round. I found a very informative site that gives the instructions, LOTS of variations, and you can purchase a starter from them if you can't find anyone to give you one.

I HAVE A STARTER TO GIVE YOU!!!
(precious 3-year old NOT included!)If you want one, I have 2 right now, and will have 3 more in 10 days. Email me at icooktexasATgmailDOTCOM with your address and I will send you one.
On Day 10, you bake the bread and separate it out to give to 3
(or 4 if you don't keep one for yourself) of your friends.
Add milk, flour and sugar to the batter from your bag. Put it in a glass bowl. No metal.
Using one gallon bags, label each bag with the days so your friend will know what day they are on. I label mine with Day 1, Day 6, and Day 10.
Day 6 you add ingredients, and Day 10 you bake it.
Take one cup of the batter,
and pour it in the bag. I keep one for myself, so I can make more bread,
and give the other 3 away.
With the batter that is left after dividing it into 4 bags, add the ingredients per your instructions.
This is where it gets fun. The original recipe calls for box of vanilla pudding and cinnamon sugar to sprinkle on top. We made it that way the first time, then we have been mixing it up since then! I used lemon pudding and a carton of blueberries for the lemon blueberry bread,
and today, my daughter suggested chocolate chips. I tossed them in flour, so they won't sink to the bottom of the bread,
and added them to the batter.

You can use one bundt pan or two loaf pans.
Bake for 1 hour- 1 hour and 15 min. at 325.

It's so good, y'all! A nice, moist, sweet bread that is great for a snack or for breakfast! I got it out of the pan a little early, so I could get pictures for you. I even spread a little butter on a warm piece and ate it for you. Just so I could tell you that-it's heaven, people.

Chicken Fried Steak and Cream Gravy

It has been cold this week, and raining for the last 3 days straight. I don't live in Forks, Washington people (if you understand this reference, then you and I are kindred spirits:)- it's Texas. My poor Golden Retriever is going CRAZY inside. Not to mention, my active 4 and 3 year old. I have enjoyed the cold weather for one reason. I have been able to do some of my "cold weather" recipes one more time, before the 7-month long season of summer hits.
Chicken Fried Steak is a southern staple, and very easy. The gravy is not hard- but can be intimidating if you have never done it or seen it done. I watched my Dad and Granny make it for years before I attempted it. I hope my pictures can give you the confidence to try it because- oh, man!! Nothin' like chicken fried steak and cream gravy to warm your tummy and leave you feeling comforted. Plus, I had a good friend ask me how to make it, and it was on sale last time I went to the store- it was meant to be!!

Chicken Fried Steak

cube steak
salt and pepper
flour for dredging steaks
butter (I used about 3-4 Tbsp)
flour (start with 1/2 cup)
milk, preferably whole or 2%

Cube steak, not an expensive cut of meat! Season with salt and pepper

Dredge in flour that has also been seasoned with salt and pepper
Heat a few teaspoons of oil at medium in a pan.
Brown the steaks on both sides, 4-6 minutes each.
Nice and brown.
Set the steaks aside. DO NOT DRAIN THE PAN. You need the fat and "bits" to make the gravy. Add the butter to the pan that you cooked the steaks in and DID NOT DRAIN. Turn heat on low.
Add flour and stir together. This will get the bits from the pan, and you will have a paste.
Paste, but really called a rue.
Add milk (or half and half or cream- it has to have some fat in it,
that is why skim milk will NOT work)
Stir milk and rue together, on LOW heat.
The gravy will start to thicken and come together quickly. Season with salt and pepper. If you need more gravy or it's too thick for your liking, add more milk and stir until it get the consistency that you like. If it is too thin, add more flour.
Pour gravy over the steaks, and serve along side mashed potatoes. You HAVE to serve mashed potatoes with your chicken fried steak!!

I was given the coolest gift a while back- an Amish Friendship Bread starter!! It is batter that comes in a bag with instructions on how to make the bread. The bread takes 10 days, and when you are ready to make it, you divide up some of the batter in 4 bags and give to friends. There is no way to make the bread unless you are given a starter. That's why it's called Friendship Bread!! I am on Day 7, and will be baking the bread on Monday. I will also have 3 starters to give away (I always keep one for myself, so I can keep making the bread!!) If you are interested in getting a starter, email me your address (icooktexasATgmailDOTCOM) and I will send the starter and instructions to you. It's a sweet bread, that is dense and very yummy. We like it for breakfast or a snack. I have also been making variations of the original, but now I have said too much. Look for the Amish Friendship Bread post on Monday!

Sugar Babies

I don't know if you do this or not, but we have a special treat that we make with extra crust. When you make homemade crust, there is always a little bit left over, and in my family that meant sugar babies!!

All you need for sugar babies is:
- leftover pie crust dough
- melted butter
- cinnamon sugar

Roll out the dough.

Slice the dough.

Brush melted butter on the slices.

Sprinkle generously with cinnamon sugar.
Bake for about 5 minutes, it doesn't need too long.
My kids loved helping me with this, and I love passing down a family tradition. I can remember being excited my mom was making dough for peach cobbler, because it meant sugar babies!! She always let me brush the butter on and do the cinnamon sugar, even when I was pretty young, and then I would have to fend off my stepdad to get any!!

Weekends are for breakfast

I don't do big breakfasts during the week, so one thing I like about the weekends is cooking breakfast. I LOVE breakfast foods, and would have breakfast for dinner if my husband would stand for it. I wanted to share last weekends breakfasts.

Doughnuts
1 can of biscuits
*I get the store brand 4-pack can of biscuits. They are cheap and they work great. I have used the bigger biscuits, like Grands, before but it didn't work as well.
oil
powdered sugar
water

Use a small biscuit cutter or the cap from a bottle water to make the doughnut holes. Heat the oil to medium. Do not get the oil to hot, they will burn and not be done in the middle. Drop the doughnuts in the oil. Turn when lightly golden, about 1 minute. Doesn't take long- don't go anywhere!!Mix powdered sugar and water in a bowl for the glaze. Usually a couple of cups of powdered sugar and just a few Tablespoons of water. Seriously- do not pour a lot of water in the powdered sugar- you can always add more if it's too thick, but I've wasted a half a bag of powdered sugar before trying to get the glaze thick enough. Roll the doughnuts around in the glaze, and set on a cooling rack. I set paper towels under the cooling rack to catch the drips of glaze.Enjoy!!!

Breakfast Hash
eggs
cheese
potato
meat
There is no specific recipe here because this is great for using leftovers. Seriously. I had Yukon gold potatoes and breakfast sausage in my fridge, so that is what I used. If you like ham or steak or whatever, use that.

Put a tablespoon of butter in a skillet and add potatoes. Cook for several minutes until golden in color. Add sausage (already cooked). Beat 3-4 eggs in a bowl, season with salt and pepper and pour in the skillet. The egg will bind everything together. Let sit for a minute or two, then flip. Cook other side for another minute, then serve on plates. Top with shredded cheese.