This is one of my “Go To” recipes for a basic white bread. This recipe makes a soft, fluffy loaf with a flaky crust. Perfect for all uses!!!
1 cup and 3 tablespoons water 2 tablespoons vegetable oil 1-1/2 teaspoons salt 2 tablespoons sugar 3-1/4 cups white bread flour 2-1/4 teaspoons active dry yeast or rapid rise yeast
Add ingredients to your bread machine as per your machine’s directions. Choose basic white bread – regular or rapid rise cycle.
My bread machine requires the liquids first, so I add water and oil into the bread pan, then add salt, sugar, then I add my flour – I make a small well indentation on top of flour and make sure it does not reach wet ingredients. Add the yeast to the indentation. Keep yeast away from the salt.
No matter how you stack it or what you stack it in these potatoes are the BOMB! BOMB Diddley DELICIOUS!
NOTES: You can used leftover mashed potatoes, you can make fresh OR don’t be ashamed use store bought mashed potatoes – BOB Evans brand was pretty tasty (that’s what a friend told me) 😉😋🤣!!! The Family Size container is 2lbs. and is what I used for the batch I made in the mini meatloaf tin – as you can see it was just a tad too much – BUT they were NOT Picture Perfect BUT still DELCIOUS!
2 Eggs 3 C. Mashed Potatoes 1/2 C. French Onion Dip (I Use Heluva Good French Onion Dip ) Sprinkle Pepper Sprinkle California Garlic Salt 1 Tablespoon Dried Minced Onions 1-1/2 C. Shredded Cheddar Cheese – Plus Extra for Serving 2 Tablespoons Cheez Whiz 2 Tablespoons Chopped Chives – Dried or Fresh 2 Green Onions with Tops, Sliced
Optional Toppings When Served: Sour Cream Chives/Green Onions Cheese Bacon – Cooked and Crumbled
Preheat oven to 400º. Lightly grease with butter a 9×13 dish, casserole dish, muffin tins or mini loaf size tin – whatever you prefer. In a mixing bowl whisk the eggs then mix in the French onion dip and potatoes, sprinkle pepper, garlic salt and minced onions – mix well. Stir in both cheeses, the chives, green onions, and mix well. Spoon into the desired baking pan of your choice, filling the cups to slightly below the top – sprinkle with shredded cheese. Bake 25- 35 minutes until they pull away from the sides of the cup and are golden brown. Remove from oven and let them cool a few minutes then serve as they are or add additional toppings.
KETTLE CORN POPCORN IN AN INSTANT (Instant Pot Recipe)
My husband and I love kettle corn – trips to the county fair or local festivals ALWAYS ended with a bag of kettle corn to take home AND “rationed” so we could enjoy it for days…With the help of my instant pot I can now make kettle corn at home it is DELICIOUS and so ADDICTING!!!
NOTES: You will want to use a high heat/smoke cooking oil – I use Refined Coconut Oil Neutral flavor with a 425º smoke point.
If you use white sugar, it will taste like kettle corn and if you use brown sugar, it will taste like caramel corn.
2 Tbsp Coconut oil or (high heat cooking) 2 Tbsp Salted Butter 3/4 Cup Popcorn Kernels 1/4 Cup Sugar
Dash of Salt (for Seasoning when popcorn is popped)
Set Instant Pot to sauté, (more or high) setting. Add butter and coconut oil, allow to melt completely and start to sizzle. Add popcorn kernels and sugar, stir well so all kernels are coated with oil and sugar. Place glass lid on top, popcorn will begin popping in about 2-3 minutes – with oven mitts on, occasionally – gently shake the pot to stir the corn, when you notice the popping slowing down and 3/4 of kernels have popped turn off your instant pot – unpopped kernels will continue to pop, continue to shake so the popcorn doesn’t burn. When popping has stopped carefully remove lid – sprinkle with salt and mix. Pour the popcorn into a bowl – close your eyes and take a handful and you will feel like you are at the county fair SO DELICIOUS AND YUMMY – It even tastes good the next day – if it lasts that long!
Instant Pot popcorn tastes so good and is ready in just a few minutes!! This recipe is so easy and tastes delicious AND it tastes just as good the next morning – someone may or may not have had some with her coffee!
NOTE: This recipe was made in an 8qt. Instant Pot. You DO NOT use the pressure cooker lid for this recipe – Use a Glass Lid.
Seasonings of your choice – I used Salt and Pepper on this batch
Set Instant Pot to sauté, more (or high) setting. Add butter and coconut oil, allow to melt completely and start to sizzle. Add popcorn kernels and stir so all kernels are coated with oil. Place glass lid on top, popcorn will begin popping in about 2-3 minutes – with oven mitts on, occasionally – gently shake the pot to stir the corn, when you notice the popping slowing down and 3/4 of kernels have popped turn off your instant pot – unpopped kernels will continue to pop, continue to shake so the popcorn doesn’t burn. When popping has stopped carefully remove lid – sprinkle with salt and mix. Pour the popcorn into a bowl – sprinkle with your favorite seasonings and Wa-La Fabulously Delicious!
Pepperoni Rolls was one of my husband’s favorites when he was growing up – then again who doesn’t like Pepperoni, Cheese and Bread Dough. This is the neat thing about recipes they get carried on family to family right down the generation! Anyway, I am so glad he learned to make this recipe at a young age and share it with our children and me!
I am always interested in food and food facts, so I actually researched pepperoni rolls and found out they originated in 1927 by a man named Giuseppe “Joseph” Argiro, he made them and sold them to a Country Club Bakery in Fairmont, West Virginia. Argiro originally invented the pepperoni roll as a lunch for the local coal miners. They made an excellent meal for coal miners because they had protein and fat for energy and they helped curb their hunger. Pepperoni Rolls did not require refrigeration, which made them easy to pack in a lunch pail and take into the mines, plus no other was preparation needed for them. Pepperoni Rolls are sold everywhere in West Virginia – very popular in gas stations and carry-outs…Some very Interesting facts – who knew!
Well Eric’s pepperoni roll made in OHIO consists of several slices of sandwich pepperoni, provolone cheese and mozzarella cheese baked in a slightly sweet soft dough. The combination of the sweet dough, spicy pepperoni and ooey gooey cheese is deliciously satisfying to the palate.
In our home pizza rolls are fair game for any meal – Breakfast, Lunch, Dinner or as a Snack! Very seldom do I have to worry about leftovers BUT on rare occasions that I do – I freeze them in a Ziploc bag and reheat them in the oven!
As to the recipe Eric learned to make these rolls using a hot roll mix from a box as the crust – I will say it was very good BUT we had a hard time finding the hot roll mix at our local grocery store – sometimes they had it other times they didn’t! One day we had the cheese and pepperoni sliced at the deli and went to get the hot roll mix only to find they didn’t have any 🙄. We paid for our groceries – left that store and went to a different grocery store in town and that store didn’t have any either – UGH….Totally frustrated I decided to make my own dough in my bread machine – OH MY GOODNESS – Not to TOOT my own Horn BUT it is OH so DELICIOUS!!!!
DOUGH 1 cup warm milk 1/2 cup butter , softened 1/4 cup sugar 2 eggs 1 1/2 tsp . salt 4 cups bread flour 2-1/4 tsp. active dry yeast
INGREDIENTS FOR THE PEPPERONI ROLL 1lb. Sandwich Pepperoni 1lb. Provolone Cheese, sliced 8oz. Italian Cheese/Mozzarella cheese, shredded
Add ingredients to bread machine according to manufacturer directions.
Set on dough cycle – Once cycle is complete – (approximately 2 hours), roll the dough out onto a lightly floured surface. Once the dough is rolled out place provolone cheese from edge to edge, top with a thick layer of pepperoni – then cover the pepperoni with shredded cheese. Starting with the long side, roll the dough up tightly and pinch the seams at the ends to seal. Place on a prepared baking sheet (I like to cover my baking sheet in parchment paper – makes for easier clean up). Bake 375º 20 to 25 minutes or until golden brown. Remove from the oven and slice.
NOTE: If you are lucky enough to find a box of Hot Roll mix at your local store – feel free to give that a try! It’s good BUT the homemade dough is even BETTER!!!!
Recipe By: Eric Wallace 🤎 Relayed By: Kim Wallace 🤎 Smile & Enjoy 🤎
I enjoy Eric’s Pepperoni Roll served with a side salad – the salad pictured above has my homemade french dressing – recipe to follow!
I am not from Philly nor do I claim to be a Philly Cheesesteak expert – BUT – according to my family this is a Philly Cheesesteak to them, and they love it! This sandwich is melt in your mouth delicious!
When it comes to the onions and peppers – I like my meat cooked with them especially for the flavor BUT I don’t like the fact they cook up to a mushy nothing SO I also like to sauté extra onions and green pepper just until they are al dente to add to the top of my meat before melting the cheese.
Please be sure to read my notes below – there are so many delicious possibilities with this meat!
2-1/2 – 3 lbs. thinly sliced steak (I used NY Strip or Top Sirloin) 2-3 red, green, orange or yellow peppers, sliced into 1/2-inch strips 2 large onions, sliced into 1/2-inch strips 2 cloves garlic, minced 1/2 cup banana pepper rings – a little juice will not hurt 1/2 tsp black pepper 1 envelope dry Italian dressing mix 1 can French Onion Soup 2 tsp beef base
8 slices of provolone cheese or use your favorite cheese 8 hoagie rolls
INSTANT POT Combine the first 7 ingredients in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Quick release pressure. Add peppers and pepper rings. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for an additional 5 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. Press cancel.
Place buns on ungreased baking sheets, cut sides up. Using tongs, place beef and vegetables on bun bottoms. Place cheese on bun tops. Broil 3-4 in. from heat 1-2 minutes or until cheese is melted. Close sandwiches; serve with cooking juices.
CROCKPOT Combine the first 7 ingredients in a 5-qt. or larger crockpot. Cook, covered, on low 6 hours. Stir in peppers and pepper rings; cook, covered until meat is tender, 1-2 hours. Place buns on ungreased baking sheets, cut sides up. Using tongs, place beef and vegetables on bun bottoms. Place cheese on bun tops. Broil 3-4 in. from heat 1-2 minutes or until cheese is melted. Close sandwiches; serve with cooking juices.
Notes: Look for beef base near the broth and bouillon.
As an option I also like to add chicken breast strips with my beef strips – Very Tasty!
Cooking methods – I provided instructions for the Instant Pot and Crockpot BUT this cooks just as well on the stovetop too!
I have bought stir-fry steak strips already sliced from Buehler’s our local grocery store AND I have used steak from Giant Eagle called Philly Steak strips both very good! I Really LOVE the Philly Steak Strips from Giant Eagle!
I made this for dinner tonight and served it with breaded chicken breast tenderloins…..
MACARONI AND CHEESE – A Wallace Family Favorite
You would think I live with a houseful of Mice the way my family eats cheese! Macaroni and Cheese is one of our favorite cheese dishes! It seems like I make it different every time and that is usually due to whatever cheese I have on hand! NOTE: Cream Cheese and Cottage Cheese have BOTH been in my Mac and Cheese! IT TASTES GOOD AND IT WORKS! I also like to add in Velveeta Cheese another great cheese to use is Kraft cheese with cream cheese added…..You pick your favorite cheese and give it a try!
2 cups uncooked elbow macaroni 1/4 cup butter 1/4 cup all-purpose flour 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon ground mustard 1/4 teaspoon Worcestershire sauce 2 cups milk – sometimes I use 2 cans evaporated milk if I have it 8 OZ. sour cream (optional) 8 oz. extra-sharp cheddar cheese, cubed or shredded 8 oz. 4 State cheddar cheese, cubed or shredded
1/8 cup Italian seasoned breadcrumbs (Topping) – (Optional) 1 tablespoon grated parmesan cheese (Topping) – (Optional)
Heat oven to 350º. Cook elbow macaroni as directed on package – I use kosher salt to season my water and I like to cook my pasta al dente. Drain and set aside. In a large saucepan melt butter over low heat. Stir in flour, salt, pepper, mustard and Worcestershire sauce. Cook over medium-low heat, stirring constantly, until mixture is smooth and bubbly. Stir in milk, sharp cheddar and medium cheddar cheese, stirring until cheese is melted. Gently stir macaroni into cheese sauce, add the sour cream stirring until combined. Pour into ungreased baking dish. Mix together bread crumbs and parmesan cheese; sprinkle over macaroni and cheese. Bake, uncovered, for 25 minutes or until bubbly.
Recipe By: Kim Wallace 💜 Smile & Enjoy 💜
That is a bowl of YUMMY!!!
AM I THE ONLY CRAZY ONE THAT LOVES THE CRUSTIES FROM THE SIDES AND BOTTOM OF THE PAN?
This very simple recipe can be made in the bread machine using the dough cycle.
Ingredients 1 1/2 cups water 1 1/2 teaspoons salt 1 teaspoon white sugar 1 tablespoon olive oil 3 1/4 cups bread flour 1 1/2 teaspoons bread machine yeast
Directions Place ingredients into the pan of the bread machine in the order suggested by the manufacturer. Select the Dough cycle and Start.
Dough will be quite sticky and wet once cycle is completed, resist the temptation to add more flour. Place dough on a lightly floured board, cover with a large bowl, and let rest for 15 minutes.
Lightly flour or use parchment lined baking sheets. Divide into 2 pieces, and form each into a 3×14 inch oval. Place loaves on prepared sheets, dimple surface, and lightly flour. Cover, and let rise in a draft free place for approximately 45 minutes.
Preheat oven to 425 degrees.
Dimple dough for a second time, and then place loaves in the oven, positioned on the middle rack. Bake for 25 to 30 minutes. During baking, spritz loaves with water every 5 to 10 minutes for a crispier crust.
