What's a Kolache?

Kolaches are as common as doughnuts in Texas. They are a rounded pastry that can be filled with different sweets, fruits or meats. Kolaches date as far back as the 1700s in eastern Europe and came to America with the Czechs who settled in Texas according to ehow.com.

Here's a good recipe if you don't have a Lone Star Kolache nearby.

Ingredients:
1 1/4 warm milk
3/4 package of active yeast (1 1/2 teaspoon)
1/4 white sugar
1/4 cup shortening
1/2 tablespoon salt
1 egg
1 egg yolk
3 1/4 cups of flour
Vegetable oil
1/2 fruit preserves

Directions:
Pour warm milk over yeast and let dissolve. Then add sugar, shortening, salt, egg, egg yolk, and flour. Stir until well combined. Remove dough to a well oiled bowl, and turn once to coat the surface. Cover, and place in a warm spot. Allow to rise until doubled in bulk, about 1 hour.

Dish out dough with a tablespoon, and roll into balls with your hands. Space out on a cookie sheet with at least 1 inch apart. Allow to rise, about 30 minutes.

Flatten dough by making an depression in the center. Fill with dollop of fruit preserve. Allow to rise again while you preheat the oven. To make the Texas version flatten dough into a rectangle shape and place sausage and jalapenos on half. Then fold the dough over creating a pocket and press down the sides.

Bake at 375 degrees F for 15 minutes or until lightly browned.


This recipe was inspired by multiple versions on allrecipes.com.

Happiness in a Harvest Salad

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I had a realization while preparing this harvest salad. Good ingredients make cooking a lot easier! My husband explained that top restaurants are really good at selecting the best ingredients. He said the magic is in not screwing it up after that. So, to my fellow freshman foodies, find a local grocery store or farmers market and take a little extra time to ask how to pick the best ingredients.


Dressing:
Balsamic vinegar
Olive Oil
Dijon mustard

Salad Ingredients:
Baby spinach
Ramano cheese
Toasted pecans
Dried cranberries
Pear

Whisk equal parts olive oil and balsamic vinegar. Add dijon mustard in small amounts to taste and whisk together. Cool in refrigerator until you are ready to toss with spinach.

Wash baby spinach and set aside. Shave cheese or grate. Chop toasted pecans. Slice pear minutes before serving to avoid browning.  Toss spinach with dressing and remember that a little goes a long way! Top with pecans, dried cranberries, pear, and finally cheese.

Spooky Marshmallow Pops

These marshmallow pops are easy and would be fun to make with kids! You can adapt this recipe to any season or holiday for a festive treat. Search Google images for marshmallow pops for fun decorating ideas!

1 bag marshmallows
Almond bark
Vegetable oil
Food coloring
Sprinkles
Food decorating gel
Short wooden skewers
Wax paper

Melt almond bark according to package directions. Meanwhile, stick marshmallows with wooden skewers and set aside. Add vegetable oil in small amounts until desired consistency. Stir in food coloring according to package. Use mixture while hot for best results. Use a mini spatula or spoon to apply frosting to marshmallows. Add sprinkles while frosting is still warm. Place on wax paper and cool in refrigerator for 30 minutes. Once cool to the touch decorate with gel.

I made these for work one day and they were a hit!

Sorry Starbucks, My Perfect Pumpkin Spice Latte is Homemade

I love Autumn. Cool mornings, warm afternoons, and the promise of holidays right around the corner.  Several years ago I feel in love with the Starbucks pumpkin spice latte and now it is another sign that the season has arrived. I started experimenting with this recipe at home last year and have perfected it to my liking. If you don't like coffee, or you want to share with kids, this recipe is good as a steamer too!

1 cup 2% milk
1/2 cup regular coffee
1 tsp pure vanilla
1 tbsp sugar
1/2 tsp pumpkin pie spice
Whip cream
Pinch of ground nutmeg
Pinch of vanilla bean powder

Whisk together milk, coffee, sugar, pumpkin pie spice, and vanilla in saucepan over medium heat. Pour into your favorite mug and top with whip cream. Sprinkle nutmeg and vanilla bean powder.

Seconds Please! Baked Mac & Cheese

Some dishes blend childhood nostalgia with adult indulgence and for me that sums up baked macaroni and cheese. I love the sweet and spicy mac and cheese at Deschutes Brewery in Bend, Oregon! I have been searching for a good recipe for years and am happy to share it with you today. My husband will tell you that not all baked mac and cheese recipes are created equal and believe me I've tried! This one comes from Comfort Food magazine by Woman's Day. My small addition to this recipe is to drizzle sweet chili sauce over the mac and cheese.

1 cup fresh bread crumbs (from about 2 slices of bread)
1/4 cup grated Parmesan (1 oz)
1 Tbsp olive oil
5 Tbsp butter (plus more for the dish)
1 lb elbow macaroni
1/2 cup all-purpose flour
6 cups whole milk
12 oz extra sharp cheddar, grated (about 2 cups)
1 Tbsp Dijon mustard
1 tsp salt
1/8 tsp cayenne pepper

Heat oven to 400 degrees. In a small bowl, combine the bread crumbs, Parmesan and oil; set aside. Butter a shallow 3-qt baking dish or 8 medium ramekins.

Cook pasta according to package directions.

Meanwhile, melt butter in a large saucepan over medium heat. Sprinkle the flour over the top and cook, stirring for 2 minutes (do not let the flour darken). Gradually whisk in the milk and bring to a boil. Reduce heat and simmer until slightly thickened, 8 to 10 minutes. Add the cheese, mustard, salt, and cayenne and cook, stirring, just until the cheese melts.

Add the pasta and toss to combine. Transfer the pasta mixture to the prepared baking dish and sprinkle with the bread crumb mixture. Bake until golden brown and bubbling, 25 to 30 minutes.