dutch oven cheddar jalapeno bread

My oldest found this recipe and gave it to her dad because he is currently LOVING baking sourdough bread in his dutch oven.  He tried this right away and it was DELICIOUS!  Cheesy and spicy and rich!  The only annoying thing was that it was a recipe found on you tube and wasn't written out so we had to start and pause the video multiple times while jotting down the recipe.  This ought to be much easier (the recipe written out is at Tasty.com)!

dutch oven cheddar jalapeno bread (YouTube)
3 1/2 cups bread flour, plus more for dusting
2 1/2 cups shredded sharp cheddar cheese, divided
2 jalapenos, seeded and sliced
1 jalapano, seeded and sliced (for the topping)
1 tablespoon kosher salt
2 cups warm water
1 packet instant yeast
1 tablespoon olive oil

In a large bowl, combine the bread flour, cheese, 2 jalapenos and salt.  Stir well.
In a separate bowl, combine the warm water and yeast.  Add the water and yeast to the flour mixture and stir until the dough comes together.
Cover with a kitchen towel and let rest in a warm place for 1 hour.
With a spatula fold the dough around the edges of the bowl toward the center.  Cover with a kitchen towel and let rest in a warm place for 30 minutes.
Put the Dutch oven and lid into the oven and preheat to 450 degrees for 30 minutes. 
Lightly flour a work surface.  Take the dough out of the bowl and onto the floured surface.  Flip over and carefully brush away excess flour.  Fold the edges of the dough towards the center 8 times then flip over the dough and transfer to a piece of parchment paper.
Brush the top of the dough with the olive oil, so the cheese will stick.  Sprinkle with 1/2 cup cheese.  Using a sharp knife, score the bread with an "X".  Arrange the jalapeno slices on top of the cheese.
Remove the Dutch oven from the oven and use the parchment to lift the bread into the pot.  Cover the lid and bake for 30 minutes, then remove the lid and bake for 20 more minutes, until the bread is golden brown.
Carefully slide the bread out of the pot and onto a wire rack.  Remove the parchment paper and let the bread cool for at least 1 hour before slicing.

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grilled portobello mushroom burgers

Wow!  Hall of fame.  I never thought a mushroom burger could be so good.  But then again I'd never tried one before.  It was just about the best burger I've ever had.  Super gourmet and without the guilt.  Even better, my husband made dinner. :)

grilled portobello mushroom burgers (adapted from Skinnytaste)
2 portobello mushroom caps
2 tbsp balsamic vinegar
1 tablespoon soy sauce
1 tablespoon olive oil
1 tablespoon chopped rosemary
1 1/2 teaspoons steak seasoning
2 thick slices red onion
2 slices Provolone cheese
2 thin slices tomato
1/2 avocado, sliced thin
2 whole wheat buns

In a large bowl, whisk together vinegar, soy sauce, oil, rosemary and steak seasoning.
Peel off the tops of the Portobello mushrooms and scoop out the gills.
Place the mushroom caps in the bowl and toss with the sauce, using a spoon to evenly coat.  Let stand room temperature for 20-30 minutes, turning a few times.
Heat the grill or indoor grill pan over medium heat.  When hot, brush the grate with oil or lightly spray the grill pan.
Place the mushrooms on the grill, reserving marinade for basting.  Grill for 5 to 7 minutes on each side, or until tender, brushing with marinade frequently.
Top the mushrooms with cheese during the last minute of cooking.
While the mushrooms cook, grill the onions about 1 minute on each side and grill the buns until toasted.
To finish, place the spinach and grilled mushrooms on the buns and top with the grilled onions, sliced tomato and avocado.

a quick dip

What do you do when a friend from Hershey, PA sends you a gift and instead of ghost poo, fills the box with individually wrapped Halloween rice krispy treats?  First you laugh.  Then you try to figure out what to do with them!  I decided to make a Christmas treat to take to the primary children and teachers at church tomorrow.

a quick dip (pass the peas, please)
50 mini rice krispy treats
10 ounces milk chocolate almond bark, melted
Christmas sprinkles

Place a sheet of wax paper on the counter.  Melt the almond bark according to package directions.  Dip each rice krispy treat into the chocolate then sprinkle with Christmas colored sprinkles.  Let set for an hour.