recipe

Soft Pretzels stuffed with Bacon, Spinach & Artichoke Dip

/ Jodi / 17 Comments

stuffed soft pretzels

Imagine if steamy, fresh baked, salty soft pretzels had a love child with ooey gooey, creamy, cheesy bacon spinach artichoke dip…….

stuffed soft pretzels 3 filling

Can you E V E N imagine the gloriousness?

And then maybe kick up that pretzel bread dough with just enough beer to make it magical…

Look no further!  Here is the most amazing appetizer/snack/meal in a pretzel ever created!  Are you ready for the deliciousness?

stuffed soft pretzels 4

Though this is not a difficult recipe, it is definitely a bit time consuming.   But….  It is so worth it!

stuffed soft pretzels 5

If you are looking for a WOW factor treat to make and share, look no further.   Get your apron on and get ready to rock your socks!

stuffed soft pretzels 6

My son, Nick, originally found this recipe on an amazing food blog, Half Baked Harvest, and asked if I was up for “attempting these.”  Are you kidding?!?!  I live for this stuff!

Thank you Tieghan for sharing!  I tweaked it up just a bit – you know…. maybe just a bit more bacon (have you ever heard of using only two slices of bacon?!?) and always more garlic!  🙂 , but this is pretty true to Tieghan’s amazing recipe.

stuffed soft pretzels 2

Oh…. and besides going amazing well with a great draft beer, these go amazingly well with (yep – you guessed it…. a great red wine!)  🙂

Soft Pretzels Stuffed with Bacon, Spinach & Artichoke Dip

  • Servings: 8 Giant Stuffed Pretzels
  • Print

Pretzel Dough Ingredients:

  • 1/2 cup warm waterstuffed soft pretzels
  • 2 Tbsp light brown sugar
  • 1 pkg (2 1/4 tsp) active dry yeast
  • 1 cup beer
  • 1 stick butter, melted
  • 1 1/2 tsp salt
  • 2 1/2 cups all-purpose flour
  • 2 cups whole wheat flour
  • 2/3 cup baking soda (for boiling pretzels)
  • 1 egg, beaten
  • Coarse sea salt

Spinach and Artichoke Dip Filling Ingredients:

  • 6 slices thick-cut bacon, chopped
  • 1 Tbsp butter
  • 3 cloves minced garlic
  • 1 Tbsp flour
  • 1/2 cup milk
  • 1 oz. cream cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup Greek yogurt
  • 1 tsp coarsely ground black pepper
  • 1 box frozen chopped spinach, thawed and squeezed dry
  • 1 8 oz. can marinated artichoke hearts, chopped

Instructions:

Pretzel dough:  Combine water, brown sugar and yeast in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes.

Add melted butter, beer, salt, and flour to the mixture.  Mix on low speed until combined. Increase to medium speed and continue kneading until the dough is smooth and begins to pull away from the sides of the bowl, about 3 – 4 mins.  Remove dough from bowl and knead into a ball with your hands.

Coat a large bowl with oil, add dough and turn to coat with the oil. Cover with a clean towel and place in a warm spot until the dough doubles in size.

In the meantime, make the filling:  Fry bacon until crispy.  Remove with a slotted spoon and drain on paper towels.  In the same skillet, melt  butter, add garlic, and cook for a couple of minutes. Whisk in flour until it makes a paste. Cook over medium-low heat for 1-2 mins, then pour in milk. Stir and cook 1 more minute.

Add cream cheese, mozzarella, Parmesan and black pepper. Stir until cheeses are melted. Stir in yogurt until smooth. Add chopped artichokes, spinach, and bacon, and stir to combine.

Preheat the oven to 425 degrees F. Bring a large pot of water to a boil.

When pretzel dough has doubled, punch down and divide into 8 equal balls.  Roll each out into a 11×3 inch rectangle.  Spread about 2 Tbsp dip filling along the length of each piece. Roll the dough up into a log, enclosing the filling inside. Pinch the seams together and then very gently roll the dough with your hands to form an even cylinder and fully enclose the filling.  Form into a pretzel shape, and press to seal.

Slowly add the baking soda to the boiling water. Boil the pretzels in the water solution, 2 at a time for 1 minute, splashing the tops with the warmed water using a spoon. Remove with a large flat slotted spatula.

Place pretzels on baking sheet about 2 inches apart.  Brush tops with beaten egg and season liberally with sea salt.

Bake for 15 to 18 minutes or until pretzels are golden brown.

Remove pretzels from oven and let cool five minutes.

If made ahead, you can reheat the pretzels at 350 degrees F. for 15 minutes or until warm.  (But they are BEST fresh out of the oven!)

Cheers & Hugs,
Jodi

Easy Rustic Apple Tart

/ Jodi / 17 Comments

apple tart

We had some friends and family over yesterday for a winter “picnic.”

So often we have people over for the holidays and then don’t get together much until Spring and Summer because of the cold, snowy weather.

Well – heck with that.  I say celebrate it.

So while the snow fell to the tune of another 6 inches or more, we lit a fire, Marty plowed the driveway, and I made a big pot of creamy loaded potato soup, some fresh baked bread, and this super easy rustic apple tart.

We had a great time enjoying simple food and sharing stories of love and friendship.  Such cherished memories!

apple tart 2
If you are looking for a quick and easy, but beautiful dessert, here’s the recipe:

Easy Rustic Apple Tart

Ingredients:

1 Sheet Frozen Puff Pastry, thawed
2 large apples, cored and sliced paper thin (with a mandolin is easiest)
1/2 lemon, juiced
1/2 cup brown sugar
1/2 tsp cinnamon

Directions:
Preheat oven to 415 degrees F.
In a bowl, mix together sliced apples, lemon juice, sugar and cinnamon. Let set for 5-10 minutes.
Place puff pastry on baking stone (or baking sheet).
Curl up edges a bit and for circle (or simply leave in rectangular shape.
Place apples on top and bake for 18-20 minutes until puffed and golden brown.
Immediately remove to serving platter.
Sprinkle with powdered sugar, and serve plain or with whipped cream, ice cream, and or drizzle with caramel sauce.
Enjoy!

Happy Monday friends!

Cheers & Hugs,
Jodi

Shrimp & Vegetable Lo Mein

/ Jodi / 27 Comments

Lo Mein

Anyone who has followed along here at LifeinBetween.me for any length of time might be wondering what an ole’ Hunky Polish chick that loves baking cookies and cakes and breads and makes halupkis and haluski and pierogies is doing trying her hand at Chinese comfort food….

Well – why not?!

And oh YUMMMM!

Lo Mein 2

Who knew how easy and healthy it could be without buying it from the local Chinese take-out?

And is there anything more versatile?!

The sky is seriously the limit with all the things you can mix into this!

Change up the protein from shrimp to chicken or pork or even beef.

Almost any vegetable works too!

Can’t find Lo Mein Noodles at your local grocery?  Spaghetti noodles work just fine!

lo mein prep

I used inspiration from the real experts like the gang at The Woks of Life and  Chungha at Damn Delicious.

Here’s my version.

Homemade Lo Mein

  • Servings: Enough for a Hungry Family
  • Print

 Ingredients:

1 – 1.5 lbs Thin Spaghetti (or Lo Mein noodles) – cooked al dente
1 lb Cooked, Deveined Shrimp, Tails removed (or chicken or pork or beef)
5 cups spinach leaves
1 cup shredded julienne carrots
1 cup diced celery
1 cup sliced mushrooms
1 cup thin asparagus tops
1 cup green onions, cut into 2 inch lengths
1 cup sugar snap peas
2 red peppers, cut into strips
2-3 cloves minced garlic
3 tsp. Olive Oil
Sauce:
5 Tbsp. Soy Sauce
1 Tbsp. Sesame Oil
2 Tbsp Sugar dissolved in 2 Tbsp hot water
1 tsp Salt-Free Asian Spice Seasoning
1 Tbsp freshly minced ginger
1 tsp Siracha Sauce

Directions:

Heat olive oil in large wok or skillet. Add garlic and cook for 1 minute. Add rest of vegetables, except spinach (any of the above or any that you like) and cook for 4-5 minutes. Stir frequently. Add cooked shrimp (or protein of your choice or simply keep vegetarian). Cook 2-3 more minutes. Add spinach and cook 1-2 more minutes. Stir in noodles and sauce mixture. Gently toss.

Serve and enjoy!

Need to see it again?

Lo Mein 2

Cheers & Hugs,
Jodi

My Favorite Old-Fashioned Raw Apple Cake

/ Jodi / 29 Comments

raw apple cake 4

This Raw Apple Cake recipe I received from a neighbor friend, Denise, years ago, is one of my ABSOLUTE favorites, and I make it at least once or twice every Fall/Winter.

raw apple cake 3

My favorite way to enjoy it is with coffee for breakfast/brunch, and I love it kept cold in the fridge, though refrigeration is not at all necessary – just my preference.

raw apple cake 1I made it for our Un-Thanksgiving celebration this year, where we served it with dollops of whipped cream.

If you try it, let me know what you think.  I have never had better!

Raw Apple Cake

Preheat oven to 325 degrees F

Mix together:
2 c. sugar
1 1/2 c. oil
2 tsp. vanilla
juice of 1 lemon
2 eggs, well beaten
1 tsp salt

Combine dry ingredients in another bowl:
3 c. all-purpose flour
1 tsp. cinnamon
1 1/4 tsp. baking soda

Add to batter.

Fold in:
2 c. chopped apples
1 c. golden raisins (optional)
1 1/4 c. chopped nuts (walnuts or pecans)

Pour into greased and floured bundt pan. Bake 1 1/2 hours.

While cake is baking, prepare topping.

Topping:
1 c. brown sugar
1 stick butter
1/4 c. milk
Cook in saucepan 2 1/2 minutes.

Cool cake 10-15 minutes, then gently loosen at outer edges and spoon topping all over and down edges until absorbed.

Let cool for several hours in pan while cake soaks in the topping.

raw apple cake 2Invert and serve when completely cooled.

raw apple cake 4

Every single time I make a cake in a bundt pan, I can’t help but chuckle remembering this scene from “My Big Fat Greek Wedding.” “Is a bunnnnn ttt!” “Is a kick!”

Enjoy!

Cheers & Hugs,
Jodi

Oh My Halupki! (Grandma-Style Stuffed Cabbage)

/ Jodi / 61 Comments

halupki cover

I think my Grandma made Halupki (stuffed cabbage to some) almost every week.

When Grandma cooked – even when it was just her towards the end of her life – she cooked for a small army…

Halupki pan 1

… and she ALWAYS made a care package for me.

I visited her at least once a week, and there was always a quart jar of some kind of homemade soup waiting for me in the fridge, usually a container of halupkis (or maybe stuffed peppers or something else that week), and then a bag full of goodies (cookies or cereal or candy or ALL three!) to treat the kids.

Grandma 80 birthday with Nick

Grandma’s 80th Birthday sharing her cake with Nick in our backyard

She kept an ongoing bag in the closet that she added to each time she shopped or made something so I always had a “Grandma Bag” to take home.  Sometimes she even picked up dish towels or other small kitchen tools.  She was always thinking of me, and always so giving.

I haven’t made halupkis in quite a while, so thought it would be fun to do.  (Funny how this blog has inspired me to stretch out of the normal chicken salad, pasta with meatballs, and other “usual” dinners to more creativity so I can blog about it…)  Definite bonus for Marty and family and friends that I share the “lovin’ from my oven” with 🙂 .

halupki 1

I hope Grandma would be proud of my halupkis – – – though hers were pure perfection – each sized the same in tight little cabbage packages – – – I’m not so fussy…

Halupki is a dish made of rice, beef, and pork encased in cabbage with a thin, sweet tomato sauce.  Every family has their own twist on this traditional “hunky” comfort food dish.

halupki pan closeup

One of Grandma’s tricks for her sauce was to mix tomato sauce, tomato soup and some of the water the cabbage was boiled in.

halupki 2

I hope you enjoy these with mashed potatoes – a must with Grandma’s halupkis.

halupki plated

Here is the recipe as I made it and as I recall from Grandma.

Makes: Enough for a small army (or approx. 60 halupkis)

Preheat oven to 350 degrees F.

3 large heads of cabbage, cored
2 lbs ground beef
2 lbs pound ground pork
2 lbs ground veal
1  1/2 lbs thick sliced bacon
4 cups cooked white rice
3/4 cup chopped onion
4 cloves garlic, minced
3 eggs
Salt and pepper to taste
2 28 oz can tomato sauce
4-5 Family size cans Campbell’s Tomato Soup

halupki pan closeup

Place cabbage in a deep pot and cover with water. Add salt to taste, and bring water to a boil.

Remove outer leaves as they begin to separate from cabbage head. Continue to pull leaves off while boiling for approximately 15 minutes. Trim thick center vein off cabbage leaves. Chop remaining core of cabbage and place in bottom of greased (I use Pam spray) roasting pan.

Reserve 4 cups of the cabbage water to mix with the tomato sauce and soup for sauce. Combine sauce ingredients and place 2 cupx over chopped cabbage in roasting pan.

Chop bacon into bite-sized pieces and fry. When cooked, drain off most of the grease, leaving enough in the pan to saute onions and garlic. Saute until translucent.

In a large bowl, combine ground beef, pork, veal, bacon, rice, onion, garlic, egg, salt and pepper.

Form oblong balls of meat mixture and place in center of cabbage leaves. Fold sides over filling and roll cabbage around meat.

Place in a roasting pan on top of chopped cabbage and sauce. When all are rolled and placed, pour remaining sauce over top of all.

Cover pan, and bake approximately 4 hours, basting every 30 minutes.
ENJOY!

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Best Ever Blue Enamel Pot for Roasting Halupkis! You can get it HERE!

Cheers & Hugs,
Jodi

It’s My 100th Post! How Long is a Jiffy?

/ Jodi / 7 Comments

100

It’s my 100th Post @ lifeinbetween.me!

Woohoo!  sounds like a reason for cupcakes with sprinkles – eh?!  🙂

What a joy this has been so far to share with all of you, and I am looking forward to another 100 or so if yinz all don’t mind.

Instead of letting the stress of what to say “special” in my 100th post, I just went with what was in my head and heart today – nothing extra special…. just random stuff from me…. at… Life in Between.

I must say, this first 100 posts and days sure flew by in a “jiffy!”

Back In A Jiffy_thumb[6]

Did you know a “jiffy” is an actual unit of time?

I didn’t…

I did know, however, that a pinch of salt is six shakes – did you?

It was one of the (ahem) very few Trivial Pursuit questions I got right back in the day – and you know how I knew?

When my mother-in-law taught me to make pie crust years and years and years ago – the recipe was:  1 cup of flour, a heaping 1/3 cup of shortening, 6 shakes of salt, and enough water to make dough.

That recipe is ingrained in my head, and I always smile when I make it and shake six times and think of my mother-in-law.  She loved to play games, and I loved that she loved to enjoy life and have fun.

Here are some more amazing (and mostly useless) facts* I thought were so interesting…

phone

  • More than 50% of the people in the world have never made or received a telephone call.
  • The sentence “The quick brown fox jumps over the lazy dog” uses every letter of the alphabet.
  • The “sixth sick sheik’s sixth sheep’s sick” is said to be the toughest tongue twister in the English language…try it!
  • No word in the English language rhymes with month.
  • Shakespeare invented the words ‘assassination’ and ‘bump’.
  • “Stewardesses” is the longest word typed with only the left hand, ‘lollipop’ with your right.
  • The name of all the continents end with the same letter that they start with.
  • The words ‘racecar’ and ‘kayak’ are the same whether they are read left to right or right to left.
  • TYPEWRITER is the longest word that can be made using the letters from only one row of the keyboard.
  • There are two words in the English language that have all five vowels in order: “abstemious” and “facetious.”
  • There is a word in the English language with only one vowel, which occurs five times: “indivisibility.”
  • The only 15-letter word that can be spelled without repeating a letter is “uncopyrightable.”
  • A “jiffy” is an actual unit of time for 1/100th of a second.
* From a Weekly e-Newsletter I receive from Boyd & Nicholas Now Simione Healthcare Consultants that I always enjoy!  If you would like to receive it, you can sign up here.   Disclaimer:  None of these “factoids” have been verified.
Source:  Welcome to TIPS for Extraordinary Living”
Written & Published by Philip E. Humbert, PhD http://www.philiphumbert.com

IN_BET~1

You never know what you might find here, but thanks for stopping by!

Cheers & Hugs,

Jodi

My Favorite Recipe

/ Jodi / 4 Comments

happy home

Yep – this is a good one!  One of my favorite recipes!

Not sure if it is because of the sweet young-child writing  from my now married, 26 year old son on the gingerbread  and heart-shaped candy cane recipe card,

or the wonderful meaning of the words in the simple message,

0r the fact that I love my home and family so much….

No matter the reason, hope you will also enjoy this FAVORITE recipe!

Cheers & Hugs,

Jodi