Showing posts with label Paula. Show all posts
Showing posts with label Paula. Show all posts

Thursday, February 21, 2013

Homemade Pita Bread

I love Pita Bread!  But I'm a bit of a "Pita Princess".
I only like it when it is REALLY soft, and it seems that
the grocery store pitas are only soft for a day. 
I throw out dry pitas all the time.  
Then I found this great recipe online at
Under the High Chair, and gave them a try.
These will be wonderful with homemade soup
~to make sandwiches with yummy fillings
~or dipped in my favorite hummus recipe!
By making my own, I can have them fresh
the very day I need them!  :)

Homemade Pita Bread

1 tablespoon yeast
1 ¼ cup warm water

1 teaspoon salt
3- 3 ½ cups flour
Dissolve yeast in water for about 5 minutes in the bowl of an electric mixer. Add salt and 1 ½ cups flour and with the dough hook, beat to make a batter. Add additional flour until a rough, shaggy mass is formed. Knead 8 minutes until dough is smooth and elastic. Add more flour if it is too sticky.
Turn dough onto a lightly floured surface and divide into six pieces for large pitas or ten for smaller. I make all sorts of sizes to suit different snacks and meals. Form dough into balls, then flatten with a rolling pin into ¼ inch thick discs. Try and keep an even thickness as this is what helps them ‘puff’.
Let rest on the floured surface 30-40 minutes until slightly puffed.
Preheat oven to 425F.
With a large spatula, flip the rounds of dough upside down on to a b
aking sheet. Bake 10-15 minutes until light golden. Stick around for the first five minutes of baking when the pitas perform their magic and puff up from flat pancakes to proud, four inch high pitas.
These store for up to two days well wrapped or frozen for three weeks.


On the Menu Monday
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Thursday, January 24, 2013

Bread Machine Bagels~Paula

Everyone loves bagels, but
have you ever made your own?
Not me...until yesterday!
I found the recipe on a blog,
but it was originally posted on the website.
Don't they look delicious?
Believe me...they sure were,
and very easy to make.

Tanya took one look,
 and asked begged me to share
this recipe with you all.
It's definitely a keeper. 
I hope you love it too.  :)

Enjoy this Printable Recipe


1 cup warm water
3 cups of bread flour
2 TBS white sugar
1 1/2 tsp. salt
2 1/4 tsp active dry yeast
3 TBS sugar
1 TSP cornmeal
1 egg white

Toppings if you wish:  shredded asiago cheese, poppy seeds, dried onion flakes, rock salt, cinnamon sugar...


1.  Put the first 5 ingredients, in the order listed, into your bread machine.  Set on Dough Cycle. When complete, place dough on a lightly floured surface. Shape into 8-10 balls, flatten them, and then poke hole in the middle.  (Make it big, because the dough will rise.)

2. Cover bagels with a clean dish towel, and let rise. I placed mine on a lightly floured cutting board, then in a barely warm oven with a bowl of hot water to rise.  Place a warm damp dish towel over them while they are rising. Mine rose for a full 60 min.  Meanwhile, bring a large pot of water to boil.  Dissolve 3 Tbsp of sugar in the boiling water.

3. Sprinkle an ungreased cookie sheet with cornmeal.  Heat oven to 375. Transfer bagels to boiling water.  (My pot holds about 4 at a time.)  Boil for 1 minute, turning halfway through.  Remove bagels and place on dish towel to drain.

4. Arrange boiled bagels on baking sheet. Glaze top with egg white. I used cracked pepper and finely grated old cheddar for my toppings.

5. Bake at 375 for 20-30 minutes. Mine took 30 minutes.



Edited to say:  PS.  If you don't have a bread not despair!  Read my reply below in the comments to see how I plan on making them next time without my bread maker!! :)

Foodie Friday
On The Menu Monday
In and Out of the Kitchen
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Monday, May 7, 2012

Mother's Day Breakfast ~ with Paula

Mother's day is upon us. 
Do you usually get breakfast in bed?
We've made these yummy recipes
printable for you, so you can leave
them laying around and suggest
you would like them for breakfast
some day.  ;)

Oven Baked Scrambled Eggs ( 12 servings)

I found this recipe on a number of years ago.  They are deliciously rich and creamy, and the only way I cook scrambled eggs for a crowd.  This recipe can easily be doubled.  I made it on the Easter weekend for 46 people.  I tripled the recipe and we had plenty.  It took considerably longer to cook as I had to put the entire mixture into my large roaster. It was around 45 minutes in total.  I did increase the temperature to 400 for the first 10-15 minutes as the ingredients were cold from the fridge.  It would have cooked faster if I could have divided it into two baking dishes, but all other dishes were holding other breakfast goodies.

24 eggs
2 1/4 tsp salt
2 1/2 C milk
1/2 C butter (I never use that much, probably just use anywhere from 1/4 C- 1/3 C)
Preheat oven to 350 deg.  Melt the butter and pour into a 9 X 13 pan.  In a bowl whisk eggs, and add milk and salt.  Pour into the 9x13 pan and place in oven.  Bake for 10 minutes.  Give a good stir, probably not much going on yet, put back in for 10 more minutes, and stir again.  If at this point it is beginning to firm up when you stir, just put it back in for 5 minutes. 

Once the eggs begin to set they set pretty quickly.  The eggs are done once they are not creamy any more and can hold their own shape.  I have found that each time I make these there is a ‘water’ that seems to come out of the eggs once they are cooked and sit in my serving bowl.  Apparently this is referred to as weeping and there are two reasons for this 1) cooking too fast or too high a temp and 2) over cooking; so the last time I tried them, I cooked them lower and slower AND not quite as much as usual but it still occurred. It does nothing to the taste, and I always use a slotted spoon for serving.  I have even seen this happen in brunch buffets in hotels so I don’t worry about it, just wanted to let you know it is a possibility.

Potato Bacon Casserole 

Potato Bacon Casserole 

NOTE:  This recipe is not a ‘light’ diet conscious recipe but as a once or twice a year treat it is just plain old yummy!!!
I have no idea where this recipe came from, maybe my husbands love for all things bacon, but this is Christmas and Easter breakfast in our home every year and has been for near 18 years.

5 or 6 med potatoes sliced (I leave the skin on)
1 onion sliced
1 lb bacon
1 generous cup of grated sharp cheddar cheese.
To begin, place your bacon in a ‘star burst’ pattern over the bottom of your cast iron fry pan.
The strips of bacon will go from the center of your pan up and over the sides.
Next layer 1/3 of your sliced potatoes, 1/2 of  your sliced onions and 1/2 of your grated cheese; again, 1/3 of your potato, rest of onion, rest of cheese and top with final amount of potato.  Now wrap the bacon pieces that are hanging over the side of your pan back over the top of potatoes.  Bake at 275 for about 2 hours, or until potatoes are tender.  If the bacon is getting too dark, cover with foil for awhile. 

On The Menu Monday
Wow Us Wednesday
Feathered Nest Friday
Food on Friday
Show Your Stuff
Make It Yourself Monday

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Thursday, February 23, 2012

Soup's On...with Paula #4

Welcome to our last Soup's on!  In the spirit of "keeping it real" around here, we wanted to let you know that the soup we had planned for this week...well, um...flopped!!  I pretty certain there was an error in the recipe.  

Since there isn't always time in one's week to have a "redo", we are sharing a recipe that was just given to us by our cousin's fiance.  We were talking about homemade soups at a family get-together last week, and Anjelica shared this favorite of hers.  Having not had a chance to make it yet, there is no picture.  But we know you will love it!  Thanks Anjelica!

Spicy Chicken Soup


  • 2 quarts water
  • 8 skinless, boneless chicken breast halves
  • 1/2 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon garlic powder
  • 2 tablespoons dried parsley
  • 1 tablespoon onion powder
  • 5 cubes chicken bouillon
  • 3 tablespoons olive oil
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 1 (16 ounce) jar chunky salsa
  • 2 (14.5 ounce) cans peeled and diced tomatoes
  • 1 (14.5 ounce) can whole peeled tomatoes
  • 1 (10.75 ounce) can condensed tomato soup
  • 3 tablespoons chili powder
  • 1 (15 ounce) can whole kernel corn, drained
  • 2 (16 ounce) cans chili beans, undrained
  • 1 (8 ounce) container sour cream


1.                        In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. Bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear. Remove chicken, reserve broth. Shred chicken.

2.                        In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. Stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken and 5 cups broth. Simmer 30 minutes.

Have a great weekend,
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Friday, February 17, 2012

Soup's On...with Paula #3

Old Fashioned Split Pea Soup

1 ham bone and leftover chopped ham
6-8 C of water
1 lb split yellow peas
1 chopped onion
4 carrots chopped
Pepper to taste
Chopped chives as garnish

I always make this soup after I have baked a ham.  It is delicious, and one of my wintertime comfort foods. I start by putting 6-8 cups of water in my big iron soup pot.  In goes the ham bone, about a pound of split yellow peas, and a chopped onion.  This is brought to a boil and then simmered for as long as I have.  If I do this after supper, I am liable to simmer it for the evening and then do the rest the next day.  When I resume the process, I remove the bone, add several chopped carrots, (some people add cubed potato as well) and pick off the leftover ham from the cooled bone.  I like lots of ham in mine, so if there isn't much left on the bone, I always hope there is some leftover from the meal and chop it up to add.  This is simmered again just until the carrots are softened some.  I don't usually add salt, as the ham is salty enough, but I will add pepper, and a bit of chives to serve.  


See you next Friday


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Thursday, February 9, 2012

Soup's On...with Paula #2

Sausage and Bean Soup
I jotted this recipe down about 4 years ago from a magazine in my Dr.s office, and it has become the one and only soup my 11 year old daughter looks forward to. 

1 can drained and rinsed navy beans  (I have used everything from chickpeas, to black beans even canned lentils)
1 3/4 cups beef broth
1 small onion diced
1 minced clove of garlic
1/2 tsp. Italian seasoning
1 pkg of hot Italian sausages (4 or 5/pkg)  We like this soup with a spicy zip but if that is not for you, mild Italian sausage would be just fine. 
The recipe says to slice the sausage, so in the past i would partially freeze them to make slicing easier, but now I just purchase ground sausage meat or squeeze the meat out of the casing and just roll tiny meatballs,
1 small green zucchini
1 small yellow zucchini
1 can diced tomatoes with herbs
1/3 cup dry red wine (never have it so I just always add 1/3 C water)
4 cups water
baby spinach or chopped spinach
parmesan cheese
Fry sausage slices or balls until brown, then put all ingredients but spinach and cheese in pot.
Bring to boil and simmer until zucchini and onion are tender.
To serve, I put some baby spinach leaves and parmesan cheese in the bottom of the bowls, then ladle hot soup on top and this will be plenty of heat and time to cook the tender spinach leaves.


See you next Friday!

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Thursday, February 2, 2012

Soup's On...with Paula! #1


~Corn and Potato Chowder~

Here is our first delicious homemade soup recipe of the month.  Creamy yet chunky soup, rich with the sweet taste of corn.  It is excellent served with thick crusty bread or rolls and topped with some grated sharp cheddar.  A nice soup that does not take long to cook.  I made it this weekend for lunch after we got home from church.  It took 30 minutes start to finish.

1 onion, chopped
1 garlic clove, crushed
1 medium baking potato, peeled & chopped
1 celery stick, diced
1/4 C green pepper, diced
2 T veg oil
2 T butter
2 1/2 C stock or water
1 1/2 C milk
1/8 C light cream
1 can (11 oz.) corn kernels
pinch of dried sage
salt and pepper
Cheddar cheese, grated
Put onion, garlic, potato, celery and green pepper into a large heavy based pan with the oil and butter.  Heat the ingredients until sizzling then reduce the heat to low.  Cover and cook gently for about 10 minutes, stirring often to prevent sticking.  

Pour in the stock or water, season with salt and pepper to taste and bring to the boil.  Reduce the heat, cover again and simmer gently for about 15 minutes until the vegetables are tender.
Add the milk, cream, corn (including its liquid) and sage.  Simmer gently, uncovered, for 10 minutes or until all heated through.  Serve hot, sprinkled with cheese.
NOTE:  I added 1 Cup of diced baked ham to the husband is a true carnivore and feels a meal is complete only if it includes meat.  :0)
Also, I have lots of fresh-frozen corn in the freezer from the garden last summer.  I added 2 bags of that instead of a can of corn kernels.  It probably totalled a good 2 Cups of corn.


See you next Friday!


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Thursday, November 24, 2011

Guest Post by Paula - Cranberry Cheesecake

This is our fourth and final Cranberry Recipe!  The month of November has gone by fast, but we are going out with a bang!  A perfect Holiday recipe...Cranberry Cheesecake!

I'm not sure where my mom got this recipe.  I believe she tore it out of a magazine, but I do remember the first Christmas she made it...YUM!
Cranberry Cheesecake is a perfect combination. Yes, I love chocolate cheesecake and cherry cheesecake, but nothing cuts through that baked cheesecake richness better then the tartness of a bite of cranberry. 

Cranberry Cheesecake

1 Cup graham crumbs
1/4 Cup melted butter
3 - 250 g pkgs of cream cheese (softened)
3/4 Cup sugar
2 Tbsp flour
4 eggs
3/4 Cup sour cream
1 tsp vanilla
1/2 tsp almond extract (due to nut allergies in the family I just add more vanilla)
1 Cup chopped cranberries (fresh or frozen)
Combine crumbs and butter; press onto bottom of 9 inch springform pan.
Bake at 325 F for 10 minutes.  Remove from oven and set to cool.
Increase oven temperature to 400 F.
Combine cream cheese, sugar and four, mixing at medium speed until well blended.
Blend in eggs one at a time; then add sour cream and flavorings.
Stir in cranberries and pour over crust.
Bake at 400 F for 10 minutes, reduce heat to 325 F and continue to bake for 1 hour
Remove cake from oven, run knife around edge of cake, allow to cool in pan.
Cranberry Glaze:
Combine 1 Cup cranberry juice and 1 Tbsp of corn starch in saucepan,  Cook until thickened.  Spoon a thin layer over top of cake that has cooled down for about 20 min; let sauce stand for 10 minutes then spoon remaining sauce over top( I find I don't use all of this sauce)
Refrigerate several hours before serving.

Oh, and yes, I know there are fancy ways to bake a cheesecake so that it does not crack, but hey, I'm a country gal and the cracks don't bother me one little bit :o)

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Thursday, November 17, 2011

Cranberry Month - Recipe #3

Our third Cranberry Recipe is perfect as an early morning "wake up call", as a warm treat on a cold evening, or at any time in between.  

Warm Cranberry Wassail

1- 64 oz or 2 litre bottle of  cranberry cocktail
2 1/2 C of apple juice
1/4 C sugar (optional)
3 - 3 inch cinnamon sticks
1 tsp whole allspice (I had ground allspice so I put in 1/2 tsp as it would really permeate the juice)
1/2 tsp ground nutmeg
orange slices, cranberries and whole cloves for garnish, if you wish.

Combine all the ingredients, except garnish, in a saucepan. Heat to boil, reduce heat and simmer for 10 minutes.
Strain to remove spices and serve.

If you were making this to serve a large group, or would like to have it hot for an extended time, it could easily be made in the crock pot well in advance.  If you are fortunate enough to have all whole spices then I would suggest wrapping the allspice and cinnamon sticks in cheese cloth and tossing them in that way, it would be easy to grab out once the cranberry juice is nicely infused, and yet you can keep the wassail warm without it getting stronger in flavor.

Recipe from

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Thursday, November 10, 2011

Cranberry Month - Recipe #2

Cranberry month continues with tasty Oatmeal Cranberry White Chocolate Chip Cookies  from
We have a special Remembrance Day post for tomorrow so we are posting our recipe a day early.  Enjoy!

Oatmeal Cranberry White Chocolate Chip Cookies
2/3 C softened butter
2/3 C brown sugar
2 large eggs
1 1/2 C old fashioned oats
1 1/2 C flour
1 tsp baking soda
1/2 tsp salt
1 C Craisins (dried cranberries)
2/3 C white chocolate chips
Preheat oven to 375 deg
beat butter and sugar together until light and fluffy.  Add eggs, mixing well. 
Combine oats, flour, baking soda and salt in separate bowl. 
Add to butter in several additions mixing well after each addition.
Stir in dried cranberries and white chocolate chips.
Drop by spoonfuls onto ungreased cookie sheet.  We like flatter cookies more than 'mound' cookies so I pressed mine down a bit.
Bake 10 minutes or until golden brown.  Makes approx. 2 1/2 dozen

Please come back tomorrow and Sunday to Remember with us the sacrifice of so many for the freedom we enjoy in this country.

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Thursday, November 3, 2011

Cranberry Month! Recipe #1

November is Cranberry Month at Take Six!  Each and every Friday we will share with you a new recipe using cranberries.  Cranberries are such a beautiful fruit.  They, along with blueberries and Concord grapes are the only three fruits native to the USA and Canada.  Cranberries are a low growing perennial plant that send off shoots up to 6' long.  When it is time to harvest, the cranberry beds are flooded and the fruit floats to the surface to allow easier collection.  A lady I work with lives near a cranberry farm.  She sells 5 lb bags of cranberries each fall.  I put my order in today!!  Can't wait!  I will make a cooked cranberry sauce and bottle it with some of the berries, and freeze the rest for muffins, etc.

Our first cranberry recipe is a fresh cranberry relish.  Our sister Paula makes this relish and whipped up a batch for us to see.  Can you tell that she is the real cook in the family (since most of our recipes are from her).  She enjoys cooking and is really good!  Lisa and I cook...kinda just because we have to eat! I hope you try this one, and if you are cooking a Thanksgiving dinner this month, or Christmas dinner next month, it would be a wonderful addition.

Cranberry Orange Relish

It is so easy, so quick and so good!!!  Goes well with turkey, roast, pork or ham.
All you need is:
1 pkg fresh cranberries (12oz)
1 washed, unpeeled, seeded and roughly chopped clementine, tangerine or small orange
1 1/4 cup sugar
1/8 tsp salt
Toss all ingredients in food processor, pulse until completely ground.
Makes 2 1/2 cups and can be refrigerated for up to 10 days.

Cranberry Facts Source:

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Thursday, October 27, 2011

Pumpkin Recipe #3 - No Bake Pumpkin Cheesecake

This is sister #3 checking in with our last Pumpkin recipe.  It is a very easy, but most importantly, very yummy recipe I found on the Kraft Foods website.

No Bake Pumpkin Cheesecake Pie

Graham Crust:
1/3 cup butter, melted
1 1/4 cups graham crumbs
1/4 cup sugar
Mix crust ingredients, press into 9 inch pie plate and bake in 350 deg oven for 10 minutes.  Cool.
1 pkg of cream cheese, 8 oz. softened
1 cup canned pumpkin
1/2 cup sugar
1/2 tsp pumpkin pie spice (recipe HERE)
1 small carton of whipping cream (250ml) whipped
Beat cream cheese, pumpkin, sugar and pumpkin spice on medium speed until well blended.
Gently stir in half of the whipped cream. 
Spoon cream cheese mixture into crust.
Refrigerate 3 hours or overnight.
Serve with remaining whipped cream.

I should mention that my pumpkin cheesecake in the picture did not last 3 hours in the fridge before it was cut into.  Hubby couldn't wait that long!!

We hope you have enjoyed these pumpkin recipes.  Our friend, Pat, has become a little addicted to the "Pumpkin Spread" we posted a couple weeks ago!! ;0)  But we sure can't blame her.  It's awesome!  We hope you have a tried a new recipe this month.  Please stay tuned for November.  We have some fabulous Cranberry Recipes to share with you all!

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