Yesterday, I made a pot of chicken and veggie stew and wanted to have some good bread to go along with it so I made this bread.

It went really good with the chicken/vegetable stew. I had wanted Asiago cheese bread but only had cheddar so you can switch out cheeses. Also I kind of patted out my football shaped bread dough a little too thin so leave it bunched up higher for taller sized bread loaf.

Here is the recipe just for you!

3 to 3 3/4 c flour (self- rising) I used.

1 tsp sugar 1 tsp salt 1 pkg yeast

2 TBSP olive oil 1 tsp each of rosemary and thyme to decorate the top of loaf

1 1/4th c 120 degree water

1 c of shredded cheese.

Use a large bowl to add water and 1 1/2 c of flour into. Add the sugar. Mix together for a minute. Cover and let sit 10 minutes until frothy to see that the yeast is still good.

Add in the oil and herbs, salt and rest of flour. Stir and let sit 15 minutes while covered.

Have some extra flour to use on countertop a small hand-full. Empty dough onto floured counter. Knead the dough for 10 minutes while adding in the cheese.

Also have a pan or can of hot water on the oven bottom floor. This makes the bread do better.

Heat the oven on 200 degrees and turn it right off. This will help the dough to rise beautifully. Do for every rising time.

Grease a large clean bowl with 1 TBSP olive oil and put bread dough in it. Roll the dough over to coat it. Cover bowl with foil or clean dishtowel. Add the herbs to top of bread loaf.

Place in warm oven for 1 hour to rise. Grease a cookie sheet or bread pan. Roll the dough around to coat it in oil. Shape dough like a tall football shape! Then cover the dough and have oven pre-heated to 200 degrees and turned right off. Let the dough rise for 1 hour again.

Turn oven on to 450 degrees- cut a slit down the top of bread. Sprinkle on some more cheese and herbs. Whisk up 1 egg white and brush over top of dough for a shiny colored bread. Bake for 10 minutes then lower heat to 400 degrees. Bake for 25 to 30 minutes or a little longer until browned slightly. Remove from pan after sitting out for 10 minutes or the cheese will stick to the pan!

Enjoy!!

This Air Fried Apple reminds me of the filling inside an Apple Pie. I filled the center with butter, brown sugar and cinnamon and they were absolutely delicious! Rinse and dry your apples. Slice off the top. Carefully take a sharp, pointy knife and cut around the core, being careful NOT to cut a hole […]

Air Fryer Apple Pie — In Dianes Kitchen

There is a very beautiful full moon out tonight!

I hope that everyone gets to take a look at it, as it is so stunningly beautiful!

I hope that all is well, in your home this night.

Just a little sandwich to share with you, that I cooked in the air-fryer for about 8 minutes on each side at 400 degrees.

I had found some hotdog buns in the freezer but they were hard as a rock so I had to use white bread which is no problem at all, as when growing up that was all that we used. It is still just as good!

This is just an example of what an air-fryer can do for you!

I hope that you will try it!

Spiral cut ham and cheddar sandwich.

Good Day to everyone on this November Day!

Hope, all is well with your house!

Just a little sandwich that I put together a while back in time.

I always keep some French bread and possibly little slices or chunks of ham so that I can put together an enjoyable sandwich.

I used to run a Sub Shop, back in the day so the combinations of ingredients are endless!

I do hope that you make this one!

Just popping in for a few! Hope all is well for everyone!

This was my Dinner for a few nights. And it was a blast!

Heat your oven to 350 degrees.

Just put a little oil in a cast iron frying pan and let it get hot and sizzling.

Season your steak the day before you want to cook it.

Lay the steak into the sizzling cast-iron frying pan and brown on each side, well.

Now it’s time to slide that pan into the oven and set your timer!

6 minutes would probably be rare. I do mine on 8 minutes for a little pink. Next time I will do 7 minutes.

Hope you enjoy this type of Restaurant cooking steak method!

I know I do!

It’s a beautiful morning! I send all of you, my very best wishes for this day!

Yesterday, I had a hankering for some butterbeans and cornbread.

So the cornbread was not possible for me as I am out of meal and I also could have used my Dent corn and soaked it overnight with some Lime powder and water and finished by washing off the lime water 5-times and, then by grinding me up some beautiful cornmeal.

We, have the Mexican Cultured People to thank for this wonderful idea or you could go out and purchase a $500.00 grinding machine to make your cornmeal and grits if you so choose.

I, for one am very thankful. Well, forget about the cornbread, it didn’t happen!

As for the butterbeans, I had a 32-oz or less bag of frozen beans from Save A Lot. I, love my small chain, grocery store!

I used 6 slices of bacon from the freezer and started frying it up, in a large pot. I needed some more seasoning so back to the freezer, I went and pulled out a small bag of ham chunks.

It happened to be from my spiral brown sugar ham from Walmart, when they happened to have it on sale! But It still, made an awesome pot of beans. And it was also pre-cooked, when purchased.

So I added in two large chunks of ham, with the frying bacon.

Next, I opened up the bag of beans and added them to the pot. I also put in 1 tsp of Accent and 1 tsp of Cavender’s Greek Seasoning into the pot.

I filled the pot 3/4th full of water and set the timer for 1 hour and 20 minutes, on the #6 stove-burner setting so it could cook low and slow with a lid on the pot.

I, headed off to enjoy my mango butter, bubble bath soak with lots of rose petals floating in the hot water of the tub.

When I had had enough of this spa treatment, I very carefully got out of my very slippery tub!

I turned the stove burner up to #8 for the last 15 minutes of cooking.

And, I had a very enjoyable bowl of butterbeans, all by their selves for supper!

I, so hope that you try this! Thanks for stopping by. I, will post again, one of these days.

Tuna is better, this way!

Hello to Everyone on this beautiful cool, North Florida morning.

The birds are all happy and singing this morning. I hope that you are, too.

Just a little recipe for you, today. This will feed a crowd!

Ingredients that you will need are.

1 extra large can of tuna and 1 regular size can of tuna.

I like the ones, in oil if you can find those.

16-oz box of pasta or mix and match egg noodles and pastas.

1 can of cream of mushroom soup and 1 can of cream of chicken soup.

1 can of green English peas.

Box cheese Cut off a 2 1/2 inch size block and cube up

1 tsp Accent 1 tsp Greek Seasoning (Cavender’s)

1 tsp smoked paprika 1 tsp ground black peppercorns

3 tsp Garlic powder 1 tsp Basil 1 TBSP Salt

1 cup of milk

Boil pasta for 7 minutes and drain. Use a 13×9 casserole dish or a roaster pan as I did.

Place drained noodles in pan. Add the tuna (undrained and stir in.

Drain the peas and add them in. Add in the can soups. Add in 1 cup of milk and all the seasonings.

Stir some of the cheese in and put some on top.

Bake at 350 degrees for 40-45 minutes.

I hope that you try this! Thanks for stopping by!

Morning, Everyone!

It’s a very nice day in North Florida, today. I hope that your day is well!

I just wanted to stop by and share a little recipe with you that I put together yesterday.

Peach Strudel is what I call it.

The ingredients should all be in your cabinets at home, pretty much!

Turn on the oven to 350 degrees.

1 can of crescent rolls (although you might want to double this recipe).

1 can of peaches, drained and mashed up.

Cinnamon 1/4 tsp white sugar 1 1/2 TBSP (mix together)

Melted butter 2-tsp

Cream (use by tsp) with 1/8th c of powdered sugar (for the glaze on the top of cooked strudel).

Place some wax paper on your counter with a dusting of flour on it (have more flour on stand-by).

Open the can of cresent rolls and use a rolling pin and the sprinkled flour to roll out dough to the longest and fattest rectangle that you can manage. After each roll out then flip the dough over and use a little flour to roll out that side. Keep repeating until it is a good size rectangle!

Use some kitchen shears to cut slits in the dough on the horizontical sides to match up for both sides. LEAVE the middle of the dough, around 2-inches UNCUT! This is for the peaches to sit on. And then you can cross the strips over to one another and try to pinch the ends of the strips closed.

As you can see with mine, I did not pinch my ends together so they came open in the baking stage! You will use the melted butter along with the cinnamon sugar to spread down the middle of the uncut part of the dough. Then you will be spreading the thickened peach mixture over this. Save a tad of the melted butter to put over the top before baking this strudel.

This step needs to be done FIRST in this recipe so it can cook and cool to be ready to use for the strudel. Drain the peaches and mash them up or better yet just use a fresh peach!

Put the mashed peaches into a small pan and add 1/4 cup of the juice.

Take a cup of cold water from the sink and stir in 2 TBSP of corn-starch, very well. When the peaches are hot then start adding in some of this mixture and stirring into the peaches and wait a minute to see if it is thick enough for you. If not, then add a little more and stir it in and see.

When it will drop off a spoon it is ready. I added no sugar to this! With a fresh peach, you will need 1 TBSP or less sugar added to it.

When this is cooled down, then you are ready to use it to swipe down the middle of the UN-CUT strudel dough. You will only be using this filling by the tablespoons. Maybe 4-5 or less.

Bake at 350 degrees for 25 minutes, but keep checking to see that it does not over brown and get burnt up!

For the glaze, you could add 1/2 tsp of vanilla extract or any other extract to the sifted powdered sugar and add a little cream by the tsp to make your glaze pour over the top of the warm strudel.

Sorry, this recipe is so long, it just has a lot of steps for something that looks just like it came from a pastry shop! This cut into 6 pieces for 3 people and they like it! I know that mine was UGLY! But, when you taste this, you will forget that!

Thanks for your visit, today. I will always try to keep posting on this blog of mine, but it will be here and there as I have many other things to accomplish also. So when you see me, you will and when you don’t, you won’t.

But always feel free to spend a little time on this blog of mine and feel free to keep or share any of these recipes as this is what this blog was made for. Thanks from Connie B.

Delicious Jalapeño Poppers for dinner! The jalapeño peppers were fresh from our garden and filled with a great combination of cream cheese and cheddar cheese along with bacon!  Every year I like to make huge batches of Jalapeño Poppers. We eat some hot out of the oven and the rest I refrigerate and we […]

Delicious Jalapeño Poppers — In Dianes Kitchen

Good afternoon on this glorious North Florida day!

It is such a pretty day and I wish the same for you!

Just sharing one of my friend’s recipes with you today so here goes. Thanks for stopping by. Connie B.

Good morning, All.

I am wishing for you the best of days. Here in North Florida it is a mighty cloudy and rainy looking day. But, I love rainy days, so it will be a nice one.

I promised to get back to you on the venison recipe that I would choose and I decided on meatloaf. I happened to be out of some ingredients so I just used what I did have to put into this recipe and it turned out to be real good.

Here is what I used in my recipe.

1-lb of venison in a bowl

1 c dry oatmeal

2 large eggs were added to the meat.

1 1/2 c of crushed-up pretzels

1-tsp Accent 1-tsp Cavendar’s Greek seasoning

1/2 sweet Vidella a onion chopped.

1/4 c milk

Have oven on 350 degrees.

Mix up all of the ingredients together in the bowl and put into a bread loaf pan and pat down. Bake for 1 hour.

Normally I would use bread or bread crumbs instead of the pretzels.

But the milk softened up the pretzels so it turned out the same.

It is so very nice to have venison in the house! I am doing the happy dance as I have always liked, wild foods.

Thanks for returning to visit. Connie B.