Cheating (piglets in a blanket)

I've been cutting coupons lately, and sometimes there are little recipe dealies and whatnot using the brands they want you to buy. And! There was one for lil smokie pigs in a blanket, which had two whole ingredients: lil smokies and refridgerated crescent rolls.

Directions:
Preheat to 375F, line a baking sheet in parchment or foil. Cut the crescent rolls into quarters and wrap messily around the lil smokies. Put on aforementioned lined baking sheet. Pop into the oven for 15 minutes, and serve with bbq sauce, or whatever else.
I think my favorite sauce for this is/will be thousand island - or mayo, dijon, ketchup, relish & tabasco mixed together. Woo.

Oh and as far as a football snack goes, this is cheap. Lil Reduced Fat Smokies were 2.00, and crescent rolls were $1.40. Not terrible

Smores on a Stick!

Totally stole this from gimme some oven via notmartha.org. Maybe borrowed is the better word.

Anyway, after you made cookies but before you leave:
put a bunch of sticks into large marshmallows
crush a bunch of graham crackers into little pieces and put into a shallow bowl
melt a bunch of semi-sweet chocolate in another bowl

1. Dip marshmallow-on-a-stick into chocolate, using a spoon to help spread a thin layer of chocolate all over, including all around where the stick goes in.
2. Dip chocolate-covered-marshmallow-on-a-stick into the graham cracker crumbs, pressing in on each side to pick up biggish pieces, and a spoon to coat the top.
3. Place on parchment paper, or a serving type platter.
(optional)4. Refrigerate or put into treat baggies or both.
(non-optional)5. Enjoy!

Definitely a good crowd pleaser easy dessert. The sticks and the bags I have on hand, so those aren't counting towards the total costs. I think it'd be about $5ish. Used generic low-fat grahams (albertsons, <$2), generic marshmallows (albs, $1.50), and tollhouse semi-sweet chips (albs or vons $1.88 right now). Used about 1/6 the grahams, 1/2 the mallows and 1/2 the chips.

Anyway. Probably not the healtiest thing ever, but delicious!

Bread! Con't

So! I love bread!

The recipe works. While I've read that the dough gets even better as it ages, I haven't experienced that yet. It does not last. Part of the problem there is that I can only make 2 loaves worth, for lack of space. Also, I've gone through nearly a 5lb bag of flour, and four packets of yeast. I need to get jar yeast like yesterday, because it is so much cheaper in the long run. Currently, I just toss in the whole packet of yeast even though it calls for slightly less. That way, I don't have to measure.

I still need to go peruse the book at the library. I'm thinking I'm going to do that on Thursday.

Anyway, I'm still all kinds of stoked on bread even if it is just about the most simplistic thing ever. I've started making it in an elongated loaf shape, because it slices better. Also, my hands are getting tougher again, because I'm in love with fresh from the oven bread. Woo!

Bread

SO! I tried the basic bread in the 5 minute artisan bread book. From this article (note: i'm linking to the printable version because its all on one page. just click cancel when the print screen comes up). I made a half batch because my only larger bowls are huge metal bowls that would take up way too much space in the fridge. The proportions are 6:3:3:13. 6 cups water to 3 tbsp yeast to 3 tbsp salt to 13 cups flour. Or as I did: 1.5 cups water, .75 tbsp salt, .75 tbsp yeast, 3.25 cups flour. Combine water (warmish like 100F, just a bit above body temp, I didn't measure), yeast & salt in a big coverable bowl. Add all the flour. Mix. I mostly combined with a spoon and then mixed the rest with my hands. Let it rise at room temperature, mostly covered, for 2+ hours, until its flattened or caving in. Then refridgerate. Yay. Its ready to use! I made 2 lbs of dough. I baked one of them today, and the other will either be a pizza or more bread or coffee rolls. The costs on this are probably around $.50 per loaf, including energy costs. Rough estimate, with a lot of cushion.

Anyway, its crusty and dense and I'm pretty stoked on it. I need to get the book from the library and see about the different variations and/or the other master recipes besides the basic boule. Like the olive oil one that apparently makes good foccacia. I would love to start making that.

So! I might start making my own bread! At least sometimes! Yayayayay. The dough keeps in the fridge for a week or two or more! I think it'd make a good French loaf styleish.

I also made cookies today. Betty Crocker pouch oatmeal cookies. Overly sweet, but not terrible for costing me a whole nickel, plus the additional ingredients (1 stick butter, 1 egg).

Dinner tonight!

Today's dinner is going to be amazing, if improperly timed.
First done is balsamic glazed brussels sprouts.
- Trim brussels sprouts, halve (depending on size), and soak in lemon water for however long, about a half hour.
- In a pan over med-high or so heat, combine butter and olive oil in not so scary proportions.
- When butter's melted, add brussels sprouts. Toss about until browned and awesome. Add some garlic and let it cook another minute or so.
- Up the heat. Add in some balsamic vinegar and chicken (or turkey!) stock. Toss about until tender and glazed. Enjoy.

Alternatively, set aside until cold because that's when the chicken's done.

Paprika & onion chicken
- Thinly slice a small onion. Add paprika til bright orange and salt & pepper. Add about a tbsp of butter for each chicken breast (i used two freakishly large ones). Toss with chicken. Add stock and put in the oven at like 425F until done. I should probably check on mine any minute now.

Lastly! I'm trying the basic bread recipe from the 5 minute artisan bread book! I made the dough up earlier, and there's a boule of it resting on the counter. If this works, it will be the best thing ever. Because its easy. And cheap. And we know how I like the cheap and easy. Its going into the oven after the chicken comes out.

So, its an ill-timed affair, which is more my speed than everything coming together all at once. Someday I'll learn.