Amish-Style Macaroni Salad

This is the BEST Amish-Style Macaroni Salad EVER! I have tried for a long time to make an Amish-Style Macaroni Salad with the best blend of sweet and tart, and this does it.

The dressing is perfect. It's an awesome blend of creamy, sweet and tangy, and you'll never believe what the secret ingredient is ... seriously. When you find out you'll be surprised, maybe doubtful, and possibly even have an "ah ha" moment ... for real.

I mean seriously, what has taken me so long, and where has this been all my life? I could NOT believe it could be so simple ... should I tell you?

Three words ... sweetened condensed milk. Yes, you read that right ... sweetened condensed milk. What could be easier? It's thick, creamy, sweet and works amazingly well with the mayonnaise, vinegar, salt and pepper. Just wait until you try it, you'll be surprised too.

Rustic Dutch Oven Bread

I just love rustic breads; their crusty exterior and light, chewy, full of nooks and crannies interior begging for some real butter to be spread on top of every slice.

Dutch ovens are an awesome way to bake a large loaf of rustic bread to be enjoyed with soups, stews, warm slathered with butter, toasted with jam, or used in hearty sandwiches.

No overnight rising required. This bread rises and bakes in the same day with just 4 ingredients: flour, salt, water, yeast! That's it! Yes, it does still take a few hours to make; there's just no way around that, but during the rising times, you can be doing something else, and then you'll be able to enjoy this rustic artisan dutch oven bread for supper.

Pass the butter please!

RECIPE
Ingredients
4 cups all-purpose flour
2 cups water, lukewarm, between 90-110 degrees 
1 1/2 tbsp salt
1 envelope active dry yeast (or 2 1/2 tsp yeast)

Method
Stir yeast packet into water and allow yeast to bloom (bubble some) about 10 minutes.

In a large bowl, mix flour and salt by hand. Once incorporated, create a small well in the middle and pour in the water/yeast mixture. Mix by hand, wetting your working hand before mixing so the dough doesn’t stick to your fingers. The water and flour should come together and a form rough dough that pulls away from the sides of the bowl.

NOTE: If the dough is too sticky, add more flour in small increments, about 1 tablespoon at a time. If the dough is too dry, add more water, 1 tablespoon at a time.

Once the dough has come together, cover it and let it rise until it doubles in size, 1 1/2-2 hours.

Uncover the dough and give it a few pokes with your finger. If the dough has risen properly it should indent under the pressure of your fingers and slowly deflate.

Using a rubber spatula fold the dough. Starting from the rim of the bowl, work the dough loose from the sides and fold it up and towards the center of the bowl. Turn the bowl 90 degrees, and repeat until all the dough has been pulled from the sides and folded towards the center. Once finished, cover and allow the dough to continue to rise for another 1 1/2-2 hours.

Once the dough has doubled in size again, gently remove it from the bowl onto a lightly floured surface. Sprinkle a small amount of flour on top of the dough. Using your hands, begin to shape the loaf. Fold the dough under itself several times to form a ball, then clap together the seams of dough underneath. Place the dough seam-side down in a clean bowl that has been coated with olive oil and flour. Cover and let rise for 1 hour.

Meanwhile, take a 6-quart dutch oven (or heavy cooking pot with oven-safe lid) and place it inside the oven. Preheat the oven to 450 and allow it to heat up with the pot inside for 45 minutes. Remove the pot from the oven and place it on a trivet or heat-safe surface (be careful, it will be very hot).

Turn the proofed dough over onto a lightly floured surface and carefully place it inside of the pot. Cover with the lid and return the pot to the oven.

Bake at 450 for 30 minutes, remove lid and bake 15 minutes more (45 minutes total baking time).

Remove bread from pot and allow to cool for 10 minutes before cutting.

Total time: 6 hours

Also seen on Meal Plan Monday

Enjoy,
Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

Corned Beef Hash

Corned Beef! I really love corned beef and we have it at least once every year for St. Patrick's Day, cooked with cabbage, potatoes, onions and carrots my family calls a New England Boiled Dinner.

I have never really figured out why we don't have it more often, because we all love it, but one thing leads to another, and the next thing I know another year has gone by ... isn't it funny how that happens?

Anyway, when we have corned beef that one time every year, I almost always make two. That way I have an extra one to slice for Reuben's or this awesome Corned Beef Hash.

This is a great weekend breakfast treat, and a good one to enjoy for Sunday brunch. Served with a fried egg over top, or scrambled eggs on the side with biscuits, jam and jelly, it's hearty and delicious.

Chocolate Cinnamon Whisky Cake

Chocolate Cinnamon Whisky Cake, let that sink in just a minute. Oh my goodness! Dark, decadent, delicious, rich and moist, it is an amazing cake. This cake received amazing reviews from all my taste testers! It's definitely a "keeper" recipe in our house.

The coffee, black pepper, cloves, and chocolate work well together, then the cinnamon whisky compliments those flavors, elevating it all to a whole new level.

This deeply rich and moist chocolate cake makes it an excellent choice to serve to guests, or simply enjoy with your family.

RECIPE
Ingredients
1 1/2 cups unsalted butter, cut into 1-inch pieces
3/4 cup unsweetened cocoa powder (plus 2 tablespoons for dusting pan)
1 1/2 cups brewed strong coffee
1/2 cup Cinnamon whiskey
1 cup granulated sugar
1 cup light brown sugar
2 cups all-purpose flour
1 1/2 tsp baking soda
3/4 tsp salt
1/4 tsp black pepper
1/8 tsp ground cloves
3 large eggs
2 tsp vanilla extract
1 cup mini dark chocolate chips
Powdered sugar for dusting over top (optional)

Method
Heat oven to 325 degrees. Butter or spray with baking spray a 10-inch springform pan and dust with 2 tablespoons cocoa powder.

In a medium saucepan over low heat, warm coffee, Irish whiskey, 1 1/2 cups butter and remaining 3/4 cup cocoa powder, whisking occasionally, until butter is melted. Whisk in sugars until dissolved. Remove from heat and cool completely.

In a bowl, whisk together flour, baking soda, salt, pepper and cloves. In another bowl, whisk together eggs and vanilla. Slowly whisk egg mixture into cooled chocolate mixture. Add dry ingredients and whisk to combine. Fold in chocolate chips.

Pour batter into prepared pan. Transfer to oven and bake until a toothpick inserted in the center emerges clean, 55 to 65 minutes.

Let cool on a wire rack, then remove sides of pan. Dust with powdered sugar before serving, if desired.

Also seen on Meal Plan Monday

Enjoy,
Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

French Onion Soup Meatballs

My friend, Alice, from Ally's Kitchen, is totally my inspiration for this dish. She recently posted her French Onion Lamb Meatballs, and that got me thinking, what if I made meatballs with ground beef, and added French Onion Soup and cheese to it? Hmmmm?

And so the adventure began! Grass fed beef, some seasonings, French Onion soup, lots of cheese and voila' a new recipe was born. It's delicious, it's cheesy, it's everything I hoped it would be. Better yet, it's quick and easy; simple enough for a weeknight meal, but worthy of serving to guests as well.

Serve it over slices of toasted crusty bread for a take on baked French Onion soup, or top it on noodles, rice or mashed potatoes; the possibilities are endless.

One Pan Roasted Asparagus, Potatoes and Smoked Sausage

Asparagus is my favorite Spring vegetable and guilty pleasure. I love it steamed, grilled, roasted, in Pickled Asparagus, or Asparagus and Tomato Pasta Salad. However it's prepared I love it. So much so I even Freeze Asparagus for use later in the year. See, I'm addicted to it!

It should come as no surprise to you then when asparagus is fresh and in season here in South Carolina, I stock up on it. I love purchasing it directly from Monetta Asparagus Farm, or at my local farmers markets. So fresh the stalks just snap! It's delicious.

I also really, really love easy, one dish meals, and this one is every bit easy! One dish, a few ingredients, and you have an awesome dinner for yourself and your family.

RECIPE
Ingredients
4-5 red potatoes
1 lb fresh asparagus
1 lb smoked sausage
1 medium onion
4-5 whole carrots
1 tsp oregano
1 tsp thyme leaves
1/2 tsp garlic
1/2 tsp course-ground black pepper
1/2 tsp paprika
2 tbls olive oil

Method
Preheat oven to 400. Spray a large casserole dish or sheet pan with cooking spray, or line with parchment for easy clean up. Cut red potatoes in half or leave whole if very small. Chop one onion into large pieces, cut carrots in half and cut thicker carrot sections in half length-wise if necessary.

In a small bowl, mix 1 tsp. each oregano leaves and thyme leaves, 1/2 tsp each garlic powder, paprika and course-ground black pepper.

Place potatoes, onions and carrots in prepared casserole dish. Drizzle on 1 tbls olive oil and mix to cover. Sprinkle all with about half of the spice mixture and stir well to coat. Place dish or sheet pan in oven and bake approx. 30 minutes, turning over veggies from time to time.

Meanwhile, trim woody ends from asparagus, and leave whole, or cut in half. Slice smoked sausage into 1/2-inch rounds and set aside.

Remove casserole dish from oven and add asparagus and smoked sausage. Drizzle on remaining 1 tbls olive oil, then dust with remaining spices (you may not need all of it). Return to oven and bake an additional 20  minutes or until asparagus is cooked and smoked sausage is lightly browned.

Serve immediately while hot.

Yield: 4 servings

Enjoy,
Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.