Bakery Style Choco-Chip Muffins

Haven't tried them yet, but planning too:-) Sounds good and I expect they are, this blogger is so good.....I send a lot of her stuff to you:-)
THANKS

https://sallysbakingaddiction.com/bakery-style-chocolate-chip-muffins/

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Lemon Bars with Shortbread Crust

Haven't tried this yet but I WILL!!!!!
It sounds great so have to share-----this site is so worth getting emails from!

https://sallysbakingaddiction.com/lemon-bars-recipe/

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The perfect Buttercream Icing

Here is the link:
Sounds delicious and I will eventually try it but wanted to just share it today.
Anything from "Sally's Baking Addiction" has been perfect...this has to be too:-)

https://sallysbakingaddiction.com/vanilla-buttercream/

Slow Cooker Chicken Tortilla Soup

This was shared on FB at Foodie Bits and I am sharing the link.....I am going to try this asap....I have such a long list to try!!! LOL
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https://www.delish.com/cooking/recipe-ideas/recipes/a51825/best-slow-cooker-chicken-tortilla-soup-recipe/?fbclid=IwAR3s6HxMwsF2IG-JW_zZq8Osw7jTo3lykMUuVwV5vUDSwJCQ88coe3D7Xq4


Hope you like it!!!!

Crock Pot oniony Pork Chops

CROCK POT ONIONY PORK CHOPS WITH CREAMY MUSTARD SAUCE

from

http://www.geniuskitchen.com/recipe/

crock-pot-oniony-pork-chops-with-creamy-mustard-sauce-16902

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READY IN:  5hrs 25mins	SERVES:  4-6
UNITS:  US

INGREDIENTSNutrition

• 1tablespoon vegetable oil
• 4 -6pork chops, 1-inch thick
• 2onions, thinly sliced
• 4garlic cloves, minced
• 1teaspoon dry mustard
• 1⁄2teaspoon salt
• 1teaspoon fresh ground black pepper
• 1pinch cayenne pepper
• 2tablespoons all-purpose flour
• 1tablespoon cider vinegar
• 1⁄2cup white wine
• 2tablespoons Dijon mustard
• 1⁄2cup whipping cream

DIRECTIONS

1. In a skillet, heat oil over medium-high heat and brown pork chops on both sides; place in bottom of slow cooker when browned.
2. In same skillet, reduce heat to medium and saute onions until softened; add garlic, dry mustard, salt and pepper, and cayenne and cook, stirring, for 1 minute.
3. Add flour and cook, stirring, for 1 minute.
4. Add vinegar and wine and cook until thickened.
5. Pour this mixture over pork chops, put lid on crock pot and cook on Low for 4 to 5 hours or on High for 2 to 2-1/2 hours (I did Low for 4-1/2 hours), or just until pork is tender.
6. Remove pork chops from slow cooker and place on a warmed platter.
7. Stir Dijon mustard and whipping cream into juices in slow cooker; when well combined, turn slow cooker off and pour sauce over chops on platter and serve immediately.

Bourbon-Glazed Pork Chops

this has to be good!!!
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From Genius Kitchen;
https://www.geniuskitchen.com/recipe/bourbon-glazed-pork-chops-155231

READY IN:  54mins	SERVES:  6
UNITS:  US

INGREDIENTSNutrition

• 1⁄2cup firmly packed light brown sugar
• 3tablespoons Dijon mustard
• 2tablespoons soy sauce
• 2tablespoons Bourbon
• 1⁄2teaspoon salt
• 1⁄4teaspoon pepper
• 6pork chops (bone-in,1- inch-thick)

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DIRECTIONS

1. In a shallow dish or large zip-lock heavy-duty freezer bag, stir together the first 6 ingredients; add in pork chops.
2. Cover dish or seal bag and chill 30 minutes, turning once.
3. Remove pork from marinade, reserving marinade.
4. Grill pork over med-high heat, covered w/ grill lid for 10-12 minutes (or until done), turning once.
5. Transfer reserved marinade to a saucepan; bring to a boil; cook, stirring occasionally, for 2 minutes.
6. Pour sauce over chop and serve.

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Homemade Bagels

I know!!! Not many people want to do this but I am going to try it and decided to share it. Got this recipe from
Sally's Baking Addiction

give it a chance.....and Happy New Year!
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Homemade Bagels

yield: 8 BAGELS

 

prep time: 2 HOURS, 10 MINUTES (INCLUDES RISE TIME)

 

cook time: 25 MINUTES

 

total time: 3 HOURS (INCLUDES COOLING)

Make fresh bagels right at home with this tested dough recipe. Don't skip the water bath and egg wash-- both provide an extra chewy and golden brown crust.

Ingredients:

• 1 and 1/2 cups warm water (between 100-110°F, 38-43°C)
• 2 and 3/4 teaspoons instant or active dry yeast*
• 4 cups bread flour, plus more for work surface and hands*
• 1 Tablespoon packed light or dark brown sugar (or barley malt syrup)*
• 2 teaspoons salt
• coating the bowl: nonstick spray or 1 Tablespoon olive oil
• egg wash: 1 egg white beaten with 1 Tablespoon water

For Boiling

• 2 quarts water
• 1/4 cup honey (or barley malt syrup)*

Directions:

1. Prepare the dough: Whisk the warm water and yeast together in the bowl of your stand mixer fitted with a dough hook attachment. Cover and allow to sit for 5 minutes.
2. Add the flour, brown sugar, and salt. Beat on low speed for 2 minutes. The dough is very stiff and will look somewhat dry.
3. Turn the dough out onto a lightly floured surface. With lightly floured hands, knead the dough for 4-5 minutes. The dough is too heavy for the mixer to knead it!
4. Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel.  Allow the dough to rise at room temperature for 60-90 minutes or until double in size.
5. Line two large baking sheets with parchment paper or silicone baking mats.
6. Shape the bagels: When the dough is ready, punch it down to release any air bubbles. Divide the dough into 8 equal pieces. (Just eyeball it-- doesn't need to be perfect!) Shape each piece into a ball. Press your index finger through the center of each ball to make a hole about 1.5 - 2 inches in diameter. Watch video above for a visual. Loosely cover the shaped bagels with kitchen towel and rest for a few minutes as you prepare the water bath.
7. Preheat oven to 425°F (218°C).
8. Water bath: Fill a large, wide pot with 2 quarts of water. Whisk in the honey. Bring water to a boil, then reduce heat to medium-high. Drop bagels in, 2-4 at a time, making sure they have enough room to float around. Cook the bagels for 1 minute on each side.
9. Using a pastry brush, brush the egg wash on top and around the sides of each bagel. Place 4 bagels onto each lined baking sheet. Bake for 20-25 minutes, rotating the pan halfway through. You want the bagels to be a dark golden brown. Remove from the oven and allow bagels to cool on the baking sheets for 20 minutes, then transfer to a wire rack to cool completely.
10. Slice, toast, top, whatever you want! Cover leftover bagels tightly and store at room temperature for a few days or in the refrigerator for up to 1 week.

Overnight: Prepare the dough through step 4, allowing the dough to rise overnight in the refrigerator. The slow rise gives the bagels wonderful flavor! In the morning, continue with step 5. I don't recommend shaping the bagels the night before as they may puff up too much overnight.

Freezing: Baked bagels freeze wonderfully! Freeze them for up to 3 months, thaw overnight in the refrigerator or at room temperature, then warm to your liking. You can also freeze the bagel dough. After punching down the dough in step 6, wrap the dough tightly in plastic wrap, then a layer of aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator, then punch the dough down again to release any air bubbles. Continue with the rest of step 6.

Recipe Notes:

1. Special Equipment: stand mixer fitted with a dough hook attachment, large baking sheets (I love these), big pot (I use my 5.5 quart dutch oven), pastry brush.
2. Yeast: Use instant or active dry yeast. If using active dry yeast, the rise time may be up to 2 hours.
3. Bread Flour: Bagels require a high protein flour. Bread flour is a must.
4. Barley Malt Syrup: This ingredient can be a little hard to find, but truly gives bagels that traditional malty flavor we all know and love. Most natural food stores carry it. I offer alternatives such as brown sugar in the dough and honey in the water bath; I've made bagels with these alternatives AND with barley malt syrup and honestly love both versions.
5. Bread machine: Place the dough ingredients into the pan of the machine. Program the machine to dough or manual, then start. After 9-10 minutes, the dough will be quite stiff. Allow the machine to complete its cycle, then continue with the recipe.
6. By hand: If you do not have a mixer, you can mix the dough together in a large bowl then knead by hand for 10-15 minutes.
7. Bagel Varieties: See blog post above for various add-ins and toppings. Note that the toppings are added after the egg wash in step 9. Some readers have used this bagel recipe to make whole wheat bagels by replacing half of the bread flour with whole wheat flour. I haven't tried it, but let me know if you do!

Adapted from a mix of recipes I've tried: King Arthur Flour, Cook's Illustrated, and Complete Book of Breads

DID YOU MAKE A RECIPE?

Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

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This delicious recipe brought to you by Sally's Baking Addiction
https://sallysbakingaddiction.com/homemade-bagels/

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