It Inspired Me

2 t. active dry yeast 1T dark brown sugar, divided 1 1/2 c. very warm water (110 degrees) 1 T salt 4 c. flour 1/4 c coarse kosher salt Yields 24 pretzels Cooking Day In a large bowl, combine yeast, 1 1/2 t brown sugar and water and let stand for 5 minutes, until foamy and bubbly.  Add remaining sugar and salt and stir well.  Add the flour 1 cup at a time, mixing by hand until well inforporated.  Knead dough until smooth and elastic, about 7 minutes.  Transfer dough to a greased bowl and let stand in warm place, covered for 40 minutes.  Wrap dough in plastic wrap, place in freezer bag and freeze.  Serving Day Defrost dough slightly either in microwave on defrost setting or by thawing on countertop.  Dust your work surface with flour and cornmeal.  Divide dough into approximately 12 pieces and roll each piece out into ropes of desired length and thickness.  Note, thinner = crispier.  Form dough ropes into pretzel shapes and allowpretzels to rise for 30 minutes, uncovered. 

I made these once and served as the main dish.  Apparently that is unusual as most would serve as an appetizer.  Whatever floats your boat!  These are simple and taste even better with time so put in the crock pot and enjoy later in the day.  This would also work well with your Instant Pot.  Make the meatballs.  Mix the sauce, mix together either in large pot or use the pot in pot method.  Either would work.  You can also serve with riced cauliflower.  However your cooking method, you're sure to love these sweet and tangy meatballs. 2# ground round or sirloin 1t. salt 1/4 t pepper 1/2 c. breadcrumbs 1/2 c. chopped onion 1 clove garlic, minced 2 eggs, minced 2 eggs, beaten 1-10oz jar grape jelly 1-12 oz bottle chili sauce juice of 1 lemon (2-3T) Yields 48 meatballs Cooking Day Combine ground beef, salt, pepper, breadcrumbs, onion, garlic and eggs.  Form into balls golf ball sized balls.  Arrange meatballs side by side in an oblong baking dish.  In a saucepan, mix to

400-500 gms stewing beef, cut into cubes 2 medium onions, sliced into wedges 3 cloves garlic, chopped 2 Cans Beef Consume (soup) 1/2 cup white wine 8 dashes Worcestershire sauce 1/2 tablespoon paprika Black pepper Mushrooms, sliced ( I used about two containers) 8 ounces cream cheese  Cut the beef into cubes and pat them dry with paper towels. Heat olive oil in pan and brown beef cubes on all sides. I still do this even though I’m using the crockpot because I think browning them gives awesome flavor.  Dish out the browned beef and set it aside. In the same pan and oil, cook your onions and chopped garlic. Do not cook them until they’re soft, just de-glaze the pan till all the brown bits are coated in the onions. Open and pour the two cans of soup into the crockpot. When that’s done, mix everything in. The browned beef, the onions and garlic to the soup-gravy.  Season with Worcestershire sauce, paprika, cayenne, black pepper and salt. Don’t add too much salt at

First, you have to make your coffee concentrate. (This is the only part of the process that takes some time) Don't worry,  the gallon of coffee concentrate you end up with will make enough to last you for a month in the fridge! You do NOT want to brew a normal pot of coffee for your iced coffee. You want to cold-brew it. This leaves you with a smooth, acid-free coffee base that we all love for a refreshing cold drink. This really does make a difference.  Well worth the work and wait. Iced Coffee Concentrate.  1 gallon water (I buy a gallon of drinking water) 1 lb bag of your favorite rich coffee (course ground if ya can get it) Coffee filters or several layers of cheesecloth a fine mesh strainer. a large bowl pitcher (big enough to hold a gallon) Pour gallon of water into your large bowl. Dump the entire bag of coffee into the water/bowl. Stir to make sure all grounds are saturated with water. Walk away, for 12 hours or overnight. line a mesh strainer with a cof