Homemade Bagels

Bagels formed

I just learned that there is nothing better than homemade bagels!  My kids are even fighting over them!  I was trying to take a picture and my kids were hovering over them waiting to be the first one to get a bagel.  I dont blame them though I was thinking the same thing!

These are very easy to make.  I am all about easy.  They came out with a nice crunchy outside and a soft inside.

Homemade Bagels

4 1/2 c. flour (any mixture of white and wheat will work)
1 1/2 c. warm water

Bagels after rising

2 pkgs yeast (4 1/2 tsp)
3 Tbs. sugar
1 Tbs. salt
1 Tbs. honey
1 Tbs baking powder

Toppings (optional):
cinnamon raisin (I would add to dough)
dehydrated onions
parmesan cheese
shredded cheese of choice
really any toppings you like you can add to these.

Bagels in boiling water

Combine 1 1/2 c. flour, water, yeast, sugar & salt.  Mix for 30 seconds on low and the 3 minutes on medium. 

Mix in 1/2 c. of flour at a time until the dough becomes stiff.  About 2 1/2 c.  The recipe says to use remaining flour to knead for 7 minutes on the counter with.  My dough was too firm to knead so I just let it knead in the mixer for 7 minutes. 

Cover and let rise for 10 minutes.

Shape and place on a greased cookie sheet.  Tip for forming: pinch the ends together well or they will come apart when they rise and boil.  As you can see I found that out on a few of mine.  Let them rise for 30 minutes.

Preheat oven to 350.

Finished

Bring a lg pot of water to a rolling boil.  Add honey and baking powder.  Add the bagels to the pot 3 or 4 at a time.  Simmer 7 minutes flipping over half way through.  Remove with a slotted spoon and place on greased cookie sheet. 

If you want to top bagels brush with egg wash and then top.  Bake 25-35 minutes or until golden brown on top.


My kids are STILL fighting over these.  My 6 yr old wanted to give one to a friend he is playing with and my other kids are yelling at him.  I have very picky kids so for them to go to this extent really says a lot!

Freezer Cooking

A good friend of mine and I have been wanting to do some freezer meals for a long time now but just didnt know how to go about it or where to start so we never did anything.  Unfortunately she moved a few weeks ago.  A few weeks before she moved we had a new family move into my neighborhood who also goes to our church.  That family.....well the Mom.....has been doing freezer meals for about 10 years now.  I did not find this out until my other friend had moved.  :(  This new friend who just moved in has offered to help me learn how to make/do freezer meals.  She has HUNDREDS of recipes!  She knows what freezes well and what doesnt.  I am so excited to learn from her.

She gave me a packet that she made with tips on how to make freezer meals.  It had a few recipes in it so decided to try 2 of them on my own.  The first one I made was breakfast burritos.  I forgot to take a pic sorry!  They were so simple yet so delish!  The second one I did was a chicken broccoli bake.  This was oh so delish!  I cant even tell you how good it was.  I did make a few changes to the recipe which I will note below with the recipes.  I did manage to get of pic of this one but not until after it was in the freezer and frozen.  I am going to be making meatballs some time this week and will post when I get those done.

Breakfast Burritos
1 # bacon cut into 1/2" slices (I would have used 2 #)
1 lg onion ( I LOVE onion and bacon together so I would have used 2)
lg roll/pkg of sausage (I used Jimmy Deans big roll)
2 1/2 dozen eggs (I used 1 1/2 and had extra but we dont like lots of egg)
1 c. milk
salt 'n' pepper
1/2-1 # cheese grated
24 flour tortillas (about)

Cook the bacon and onion until the onions are nicely caramelized and bacon is crispy.  Drain the fat.  Put a paper towel into a bowl and put the bacon/onion on that.  Cook sausage into crumbles.  Place in a bowl.  Beat the eggs with milk, salt 'n' pepper.  Melt 2 Tbs. butter in a LARGE pan.  (I did 1/2 of the eggs at a time to cook quicker)  Cook until eggs are done.  Put into a large bowl. 

Now you will assemble your burritos.  You can do this however  you like.  For ours I put a little cheese, egg, bacon/onion & sausage in each.  You can do just one of the meats in each one or you can mix the 2 together.  I did find that 1 or 2 spoon fulls of each topping was plenty.  Then you just roll them like a burrito. 

I then wrapped them individually in plastic wrap and placed them in gallon size FREEZER ziploc bags.  Make sure you write on the bags BEFORE filling them!  Write what they are, how to reheat them and the date so you know exactly how to use them when the time comes.  Thats it, you are done!

When you are ready to use these reheat one at a time in a microwave wrapped in a paper towel for about 2 min.

Chicken Broccoli Bake
(Makes 16 servings)

1 c. butter
1 c. flour
8 c. milk
salt 'n' pepper
4 c. cooked diced chicken (I will use 8c next time.  Not enough for each.  I would also have cooked with garlic of some sort and salt 'n' pepper)
2 # steamed broccoli
2 # grated cheese

Make white sauce: melt butter in a LARGE pot.  Add flour stirring constantly.  When boils cook for 30 seconds then slowly add milk, mixing constantly with a wire whisk.  Stir till thick.  Remove from heat.

Place chicken into 4 square tin pans or a gallon size freezer ziplock bag.  Divide broccoli among pans or bags.  Pour 2 c. white sauce over chicken/broccoli.  Place grated cheese into 4 equal quart sz freezer bags.  Label and freeze.

To use:  Thaw, bake 350 for 30 minutes.  Serve over cooked rice or spaghetti noodles. 

One thing I would do differently next time is instead of putting the cheese in a separate bag I would have added it to my white sauce to make it a cheesy sauce.  You would basically have the same taste as adding it on top when you are ready to cook it. 

Shelf Reliance`s New Product Line

I am really excited to announce that Shelf Reliance now have 2 new lines.  We have a gluten free line and also a drinks line.  Our drinks line now has 6 different flavors including: Melon Berry Burst, Orange Bliss, Fruit Punch Performance, Mango Passion, Orchard Apple and Simply Peach.

Our gluten free line includes: Quinoa, Amaranth, Millet, Rice Flour and Cornmeal.

Just in case you are not sure what Quinoa and Amaranth is (I had no idea) I will try to explain them to you.  Quinoa sometimes is considered a grain but it is actually closely related to leafy green veggies like spinach.   It is rich in amino acids and protein. When its cooked, quinoa can become a hot cereal, pasta, or side dish. It also can add a rich flavor to soups and salads.

Amaranth makes a great substitute for dishes that call for oatmeal. It can also be used to create rich, hearty soups that will keep you warm on even the coldest winter day.
I cant wait to try these!  They all sound delish!  If you would like to try some of these or have any questions let me know. 

Granola Bars & Fruit Roll Ups!

As I was sitting here earlier with nothing to do....that NEVER happens here.  I always have something to do.  I have 4 kids.  There is always something to do, laundry, pick up after kids, dishes ect.  My oldest daughter has been in California for the past 4 weeks with my Aunt, she will be home next week.  My oldest son left for a week at scout camp yesterday.  So its just me, my 4 and 6 year old at home.  The whole house is clean.  Not dirty laundry, no dishes, no messes to pick up.  What do I do.  I`m not use to sitting around.  While browsing on the internet I found a few new recipes.  So I BAKED!

I found a new recipe for homemade granola.  I actually just took it out of the oven.  The other recipe I found is for fruit roll ups.  I will start those soon.  They have to sit a while so I will post the recipe and results tomorrow.

As for the granola bars here you go!

• 2 1/4 cups rolled oats
• 1/2 cup whole wheat flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon vanilla extract
• 1/3 cup bean puree (blend white beans and enough water to form a puree-the consistency should be that of a smoothie-in your blender)
• 5 T. honey
• 3 T. cup packed brown sugar
• 1/2 cup rice krispies
• 1/2 cup toasted shredded coconut, optional
• ½ cup chopped almonds, optional
• 1 cup craisins*
• 1 cup white chocolate chips*

Preheat oven to 325 degrees F . Lightly grease one 9x13 inch pan. In a large mixing bowl combine the oats, flour, baking soda, vanilla, bean puree, honey and brown sugar. Stir in the coconut, rice krispies, craisins, white chocolate chips and nuts.

Lightly press mixture into the prepared pan. Bake at 325 degrees F for 18 to 22 minutes or until golden brown. Let cool for 10 minutes then cut into bars. Let bars cool completely in pan before removing or serving.

*You can use any combination of add-ins you would like just make sure it equals 2 cups. Some ideas may be raisins, chocolate chips, etc.

These were so easy to make!  You have to try them.  You can watch a video of Crystal making these here.

I just love Crystal, she always has the most yummy recipes and the most useful tips!

THRIVE Chicken Tortilla Soup

I havent had as much time as I would have liked this summer to blog.  I am hoping that as summer winds down and school begins I will have more time to blog.

Today was yet another busy day and didnt get home until 5:45 and of course my kids were STARVING.  I didnt have much time to make dinner so I thought I would try a new recipe I was given.  It was sooo good and took no time at all to make.  So I had to pass it along. 

Chicken Tortilla Soup

5 c. water
1 c. THRIVE FD chicken
1 1/2 Tbs THRIVE dehydrated onion
1 garlic clove pressed
1/2 c. THRIVE FD corn
2 Tbs. THRIVE tomato powder
2 Tbs. THRIVE FD mixed peppers
1 c. THRIVE instant black beans
1 1/2 tsp. cumin
1 1/2 tsp. chili powder
2 tsp. THRIVE chicken bouillon
salt and pepper to taste
1/2 c. THRIVE FD cheddar cheese
THRIVE sour cream powder
Tortilla chips
FD=Freeze Dried

Combine all ingredients except for the cheese and sour cream, into a pot.  Simmer 15-30 minutes or until the beans are soft.

While soup is simmering soak the cheese in cold water for 10 minutes.  DRAIN WELL!  Mix up some sour cream by adding COLD water with sour cream powder.  Add a little water at a time until the sour cream is the consistency you like. 

Top with cheddar cheese, sour cream and tortilla chips and enjoy!