Gulaschsuppe (Goulash Soup-German version)

I was lucky enough to accompany my husband on a business trip to Munich recently, and had the most delicious goulash soup (they call in goulashsuppe)!  It was somewhere between a soup and a stew and had a very interesting ingredient-caraway seeds!
This is dee-lish with crusty bread, preferrably rye or pumpernickel.

Serves 6 people

• 3 lbs. beef, cut in small cubes)
• 3 Tbsp. butter or olive oil
• 4 medium onions, diced
• 2 cloves minced garlic
• 2 carrots, diced
• 2 Tbsp. paprika
•  salt and pepper, to taste
• 1 1/2 tsp. caraway seeds
• 6 Tbsp. tomato paste
• 2 bay leaves
• 3 cups water
• 4 cups beef broth
• 3/4 cup red wine
• 4 medium potatoes, cubed

1. In a large dutch oven, brown the meat in oil or butter, set aside on a plate
2. Add the onions, carrots, and garlic and fry until the onions are translucent
3. Add the paprika, bay leaf, caraway seeds, water, and broth, scrape up all the brown bits at the bottom
4. Return the meat and all the collected juices to the pot
5. Bring to a boil, cover, and simmer for about 45 minutes
6. Add the potatoes and simmer for an additional 45 minutes
7. Stir in the tomato paste and red wine
8. Salt and pepper to taste
9. Remove the bay leaf before serving

Nutella Filled Pretzels

Oooh yummy, dessert pretzels!

• 1 1/2 cups warm (110 to 115 degrees F) water
• 1 tablespoon sugar
• 2 teaspoons kosher salt
• 1 package active dry yeast
• 22 ounces all-purpose flour, approximately 4 1/2 cups
• 2 ounces unsalted butter, melted
• 10 cups water
• 1/2 cup baking soda
• 1 egg
• 1/2 cup Nutella, softened
• 1/3 cup sugar
• 1/2 teaspoon ancho chile powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground cayenne pepper

1. Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top
2. Allow to sit for 5 minutes or until the mixture begins to foam
3. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined
4. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes
5. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil
6. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size
7. Preheat the oven to 450 degrees F
8. Line 2 half-sheet pans with parchment paper, set aside
9. Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan
10. On a floured board, roll out dough into a 14-by-11-inch rectangle, 1/4 inch thick, with a shorter side facing you
11. Spread 1/4 cup Nutella across the middle of the dough
12. Fold the bottom third of the dough over the Nutella, and spread on 1/4 cup more of Nutella, then fold the top third of the dough over (like folding a letter)
13. Reroll the dough into a 14-by-11-inch rectangle and cut into seven 11-by-2-inch strips
14. Pinch the cut ends together and roll into a 12 inch rope
15. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel
16. Place onto the parchment-lined half sheet pan and let rest for 15-20 minutes
17. Place the pretzels into the boiling water, 1 by 1, for 30 seconds
18. Remove them from the water using a large flat spatula
19. Return to parchment lined pan
20. Beat egg in a bowl
21. Mix the sugar, chile powder, cinnamon, cloves and cayenne in another bowl
22. Brush the pretzels with the egg; sprinkle with the spice mixture
23. Bake until browned, 13 to 16 minutes, checking on the pretzels every 5 minutes to avoid overbaking
24. Transfer to a cooling rack for at least 5 minutes before serving

Mexican Chicken Casserole

I got a coupon to try a new product from Philly-Cooking Creme.  It's like a creamier cream cheese for savory cooking, that comes in 4 flavors.  I used the Santa Fe Blend.

• 3 cups cooked shredded chicken (I used a rotissere chicken to be faster)
• 1 can black or pinto beans, rinsed
• 1 can diced tomatoes, drained
• 3 green onions, sliced
• 1 tub Santa Fe Philly Cooking Creme
• 3 tortillas
• 3/4 cup shredded cheddar

1. Heat oven to 375
2. Combine chicken, beans, tomatoes, and green onions
3. Gently fold in 3/4 cup cooking creme
4. Spoon 1/3 of mixture into pie and top with 1 tortilla
5. Spoon 1/2 of the remaining mixture and top with 1/4 cup of cheese, and another tortilla
6. Repeat with the rest of the chicken mixture, another 1/4 cheese and the last tortilla
7. End with the leftover cooking creme and shredded cheese
8. Cover with foil and bake for about 20 minutes
9. Then uncover and bake 5 more minutes, letting the cheese brown

Peanut Butter Brownie Pudding

If you LOVE chocolate and peanut butter, this is for you.  It's like a brownie on the top and around the edges, but like a molten lava cake in the  middle...deeeeeeeelish!

• 4 squares BAKER'S Semi-Sweet Chocolate
• 1/2 cup  (1 stick) butter
• 1 cup powdered sugar
• 2   whole eggs
• 2 egg yolks
• 6 Tbsp.  flour
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
• 3 Tbsp.  peanut butter
• 2 Tbsp. brown sugar
• 1/4 tsp.  vanilla

1.  Preheat oven to 425°F
2. Grease 1-qt. souffle dish or baking dish; set aside
3. Microwave chocolate and butter in large microwaveable bowl on HIGH 1 to 1-1/2 min. or until chocolate is almost melted
4. Stir with wire whisk until chocolate is completely melted
5. Stir in powdered sugar
6. Blend in whole eggs and egg yolks
7. Stir in flour; set aside
8. Mix cream cheese, peanut butter, brown sugar and vanilla until well blended
9. Pour half of the chocolate batter into prepared dish; cover with peanut butter mixture, top with remaining chocolate batter
10. Bake 20 min. or until edge is set but center is still slightly soft, cool slightly before eating

French Onion Soup

Satisfying and comforting on a cold day!  This soup has very few ingredients, making is affordable, easy to make, and healthy!

• 2 Tbls butter
• large pinch sugar
• 3 lbs onions, VERY thinly sliced (I use 3 large red onions and 2 large yellow or Vidalia onions)
• 6 cups low sodium beef broth
• pinch thyme
• Sherry, to taste
• loaf French bread, cubed
• Olive oil spray
• shredded Swiss or Gruyere, about 3/4 cup

1. Melt the butter in a heavy pot, such as a Dutch oven
2. Dump in the onions and sprinkle on the sugar (the sugar isn't to sweeten, it aides in the carmelization process)
3. Stir the onions, and then let cook for approximately 1 hour  on medium-low heat or until onions reduce and are carmelized (Don't stir constantly because the onions won't carmelize, but be careful not to burn them by forgetting about them)
4. Add in the broth, thyme, and sherry to taste
5. Bring to a boil, then reduce heat to low and let simmer for 1-2 hours
6. To serve, put the bread cubes on a nonstick sheet pan and spray lightly with olive oil
7. Sprinkle on as much cheese as you like and broil until cheese is melted and brown
8. Serve soup in a bowl with cheesey croutons on top!