Sauteed Asparagus with Parmesan Lemon Cream Sauce

Ingredients:
1 Bunch Asparagus
3 Tablespoons Butter
Small Lemon or Half of a normal size Lemon
3/4 Cup Half & Half
2/3 Cup Parmesan Cheese, finely grated
Salt & Freshly Ground Black Pepper, to taste
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Directions:
In a large fry pan, melt 1 tablespoon of the butter on medium heat. Was your asparagus and snap near the end until it breaks off itself, or line them up and with a knife, cut about 2-3 inches off to get rid of the tough ends. Lay your asparagus in the fry pan over the melted butter and sprinkle with salt & pepper. Let saute for 10-12 minutes, or until just tender. Meanwhile, melt the remaining 2 tablespoons of butter in a smaller pan and once it's melted, add your cream, then your Parmesan, then squeeze in your lemon, and season to taste with salt & pepper, making sure to whisk to evenly incorporate everything. Drizzle lemon sauce over asparagus.

Egg Rolls

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Pizza potpie

For the crust:

1 pkg. yeast (or 2 1/4 tsp.)
1 cup warm water
1 tsp. sugar
2 Tbs. vegetable oil
2 1/2 cups bread flour (you can use all-purpose, but bread flour makes a fluffier crust)
For the filling:

1 lb. Italian sausage
1 onion, diced
1 clove garlic, minced or crushed
2-3 cups shredded mozzarella cheese
1 jar pizza sauce
For top of crust:

2 Tbs. melted butter
dried oregano and basil
Make the dough first. Dissolve the yeast in the water. Mix in the other ingredients until they are well blended. I use a stand mixer with a dough hook, but you can also do this by hand. Let the dough rest while you cook the sausage.

Brown the sausage with the onion and garlic. Drain and rinse under hot water to remove the extra fat.

Heavily grease a 9×13 casserole dish. Layer the mozzarella and then the sausage over the top. Pour the sauce over the sausage, using a spoon the spread it out.

On a floured surface, roll out the pizza dough with a rolling pin. It should be about the shape and size of the casserole dish. Carefully lift the dough and place it on the casserole dish. Trim any dough that is hanging over the sides. Brush with melted butter and sprinkle with oregano and basil, if desired. Bake at 425 degrees for about 25 minutes.

I flipped the pieces upside down to serve them, which is how the original individual pies get served. The cheese ends up on top. It’s not pretty, but it’s oh-so-good!

Chicken and Cheesy Rice

chicken, cooked and shredded
about 1 cup cheddar cheese
1 cup rice
2 cans chicken broth
1 can cream of chicken soup
pepper

I baked 3 small chicken breasts and shredded them for this dish. I really like to have chicken already to go for casseroles in the freezer. You can also substitute canned chicken if you’re very short on time.

Place the chicken in a casserole dish and sprinkle the rice over it. Stir the broth, soup and pepper together and pour over the top. Bake uncovered at 350 degrees for an hour.

Baked Spaghetti

Paula Deens Baked Spaghetti

2 cups canned diced tomatoes
2 cups tomato sauce
1 cup water
1/2 cup diced onion
1/2 cup diced green bell pepper
2 cloves garlic, chopped
1/4 cup chopped fresh parsley leaves
1 1/2 teaspoons Italian seasoning
1 1/2 teaspoons House Seasoning
1 1/2 teaspoons seasoning salt
1 1/2 teaspoons sugar
2 small bay leaves
1 1/2 pounds ground beef
8 ounces uncooked angel hair pasta
1 cup grated cheddar
1 cup grated Monterrey Jack

Preheat the oven to 350 degrees

In a stockpot, combine the tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, seasoning mixtures, sugar, and bay leaves. Bring to a boil over high heat, and then reduce the heat and let simmer, covered, for 1 hour. Crumble the ground beef in a large skillet. Cook over medium-high heat until fully cooked, with no pink color remaining. Drain the fat from the meat, and then add the ground beef to the stockpot. Simmer for 20 more minutes. Cook the pasta according to the package directions. Cover the bottom of a 13 by 9 by 2-inch pan with sauce. Add a layer of pasta and then a little less than 1/2 of each cheese; repeat the layers, ending with the sauce. Bake in the oven for 30 minutes. Top the casserole with the remaining cheese, return it to the oven, and continue to cook until the cheese is melted and bubbly, about 5 more minutes. Cut into squares before serving.




Alternate way:

1 lb. ground beef

1 can Hunt’s spaghetti sauce

1 can tomato sauce, 15 oz

1 onion, diced

about 2 cups Mozzarella

generous shakes of oregano, basil, salt and pepper (optional)

8 oz spaghetti (the picture shows 16oz., but you only need 8oz)

Brown the meat with the onion. Drain the fat and rinse under hot water. Cook the spaghetti according to the package directions. Drain and stir it together with the meat, sauces and extra spices. Put it into a casserole dish and top with cheese. Bake at 350 degrees for about 30 minutes, or till hot and bubbly.

Crockpot Pepper steak

2 lbs. stew beef
1 can or jar of spaghetti sauce
1 onion, sliced
1 green pepper, sliced
2 tsp. Kitchen Bouquet

Put everything in the slow cooker and cook 6-8 hours on low. I have made this without the Kitchen Bouquet and it’s still good, but the ingredient does add a good flavor.

Bowtie Pasta w/chicken

You’ll need:

boneless chicken breasts or tenders, the amount depends on how many you’re cooking for
box of bowtie pasta
broccoli, cauliflower and carrots (I like to use those steam in the bag fresh kind)
feta cheese 6-8oz, crumbled
lemon pepper
3-4 Tbs butter
1 1/2 – 2 cups half and half, warmed for a minute or two in the microwave

Sprinkle the chicken on both sides with lemon pepper and grill it. I used 4 chicken breasts for my family of 6. We had enough leftovers for the next day’s lunch.

While the chicken is grilling start the pasta cooking. Steam the vegetables in the microwave, if you bought that kind
When the chicken is done, slice it into thin strips
Drain the pasta and put it back in the pot. Add the butter and warmed half & half. Stir in the feta cheese, veggies and chicken. You may want to add a bit more half & half, if it looks like it needs it. Serve with additional lemon pepper. If it weren’t for my kids I would add more lemon pepper while I’m adding the other ingredients, but they don’t like so much of the peppery taste, so my husband and I just add it to our servings.

Poor mommas pizza

POOR MOMMA'S PIZZA
sliced bread
spaghetti or pizza sauce (I made my own-the recipe is below)
shredded mozzarella cheese


Pre-heat oven to 450. Place bread on baking sheet. Top bread with sauce and spread to edges. Sprinkle with cheese. Bake for 5-10 minutes (it took 6 minutes in my oven). Enjoy :)


PIZZA SAUCE
1 can tomato sauce (8 oz)
1 tsp oregano
1/2 tsp basil
1/2 tsp garlic salt


Mix ingredients. IMPORTANT- let set 30 minutes to an hour. This makes the flavors combine and taste amazing.

Peanut butter cookies

1/2 cup shortening (or butter flavored shortening)
3/4 cup creamy peanut butter
1 1/4 cups firmly packed light brown sugar
3 tbsp milk
1 tbsp vanilla
1 egg
1 3/4 cups all purpose flour
3/4 tsp salt
3/4 tsp baking soda

Preheat oven to 375 degrees F.

Combine shortening, peanut butter, brown sugar, milk and vanilla in large bowl. Beat with electric mixer at medium speed until well blended. Add egg. Beat just until blended.

Combine flour, salt and baking soda. Add to creamed mixture at low speed. Mix just until blended.

Drop by heaping teaspoonfuls (using a cookie scoop works great) 2 inches apart onto ungreased baking sheet. Flatten slightly in crisscross pattern with tines of fork.

Bake for 7 to 8 minutes, or until set and just beginning to brown. DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to racks to cool completely.

Pizza Puffs

PEPPERONI PIZZA PUFFS
3/4 cup flour
3/4 tsp baking powder
1 TBSP pizza seasoning
3/4 cup milk
1 egg- slightly beaten
1 cup mozzarella cheese
1/4 cup Parmesan cheese
1 package mini pepperoni (or 1 cup cut up)
1/2 cup pizza sauce

Preheat oven to 375. Grease a mini muffin pan. Whisk flour, baking powder and pizza seasoning in bowl. Whisk in milk and egg. Stir in cheeses and pepperoni. Let stand for 10 minutes. Stir and divide in mini muffin cups. Bake 20-25 minutes or until puffed and golden. Serve with warmed pizza sauce.

Bacon wrapped Pork Tenderloin

BACON-WRAPPED PORK TENDERLOIN
1 (1 lb) pork tenderloin
1 tsp steak seasoning (I used Grill Mates Montreal Steak Seasoning)
3 bacon slices, cut in half crosswise

Preheat oven to 425. Remove silver skin from pork tenderloin, leaving a thing layer of fat covering the pork. Sprinkle seasoning over pork (you can do this in the morning or a few hours before baking). Wrap pork with bacon slices, and secure with wooden picks (I used toothpicks I had soaked in water so they wouldn't burn). Place pork on a lightly greased wire rack in an aluminum foil-lined roasting pan. Bake for 25 minutes or until meat thermometer inserted into thickest portion registers 155. Broil 5 inches from heat 3-5 minutes or until bacon is crisp. Remove from oven; cover pork with foil, and let stand 10 minutes or until thermometer registers 160.

Mac N' Cheese

My FAVORITE Mac N' Cheese
Recipe by: Emily

2 cups Elbow Macaroni
1 medium Onion, sliced thin and chopped
1 TBS Garlic Salt
1 can Chedder cheese soup
1 1/2 cans milk
1 cup Shredded Italian Cheese
1 cup Shredded Mild Chedder Cheese
3 Tbsp Butter
Salt
Freshly Ground Black Pepper
2 cups Bread Crumbs, I like to use coarse brioche crumbs best

1. Cook macaroni according to directions on the package to al dente. Drain pasta and set aside in a large bowl.
2. Heat a large skillet over medium high heat, add 2 tablespoons of olive oil and 1 tablespoon of butter to the pan, melt together add the chopped onion and cook for 5 minutes stirring occasionally until onions begin to brown. Lower heat to medium low and continue to cook onion stirring occasionally until softened about 15 minutes. Preheat oven to 400 degrees.
4. Use the same skillet that you cooked the onion in to make the sauce, it will deglaze the pan. Higher heat to medium, add 2 tablespoons of butter to the skillet and melt. Add 1 1/2 cans milk and cheddar soup to the mixture and whisk while continuing to cook. Once the milk mixture begins to thicken and bubble add the shredded cheeses and continue to whisk until the cheese has melted, about 3 minutes. Taste cheese sauce and season with salt and pepper to taste.
5. Pour the cheese sauce over the macaroni mixture and mix well. Pour macaroni mixture into a 9x13 inch baking dish and top with 2 cups of brioche bread crumbs. Bake for 20-25 minutes, until bread crumbs are browned and the macaroni is bubbly. Allow to sit for 5 minutes before serving, enjoy!

Horchata

1 3/4 C long grain white rice
2 cinnamon sticks
7 C water
3/4 C milk
1/2 C sugar
1 TBLS vanilla

Place rice, cinnamon sticks and about 2 cups of water in blender.
Blend until rice and cinnamon sticks are roughly ground. Add remaining water and blend some more.
Pour into a pitcher and let it soak in the refrigerator overnight.
Strain out rice and cinnamon sticks (you can save this for rice pudding).
Add milk, sugar and vanilla. Stir until well combined.
Serve over ice.
Enjoy!

Pepperoncini Pasta with Chicken

1 box bowtie pasta or other shape
boneless chicken breasts or tenders – 1 lb. (I used precooked Fajita Chicken)
seasoned salt, homemade or store-bought (didnt use)
olive oil for sautéing
1 onion, chopped
1-2 cloves garlic, minced or crushed
1 green pepper, chopped (didnt use cause I didnt have any)
1 can regular diced tomatoes, undrained
1/4 cup chopped pepperoncini peppers
1 cup chicken broth (I used 2 bullion of chicken and tomato flav with 1 1/2 cups water)----Added so much flavor!
salt and pepper to taste (didnt use any)
1 cup mozzarella cheese
Cook the pasta according to the directions on the box. Sprinkle the chicken with seasoned salt and grill outdoors. (Or just heat up cooked chicken)

In a skillet, heat the oil and sauté the onion and garlic until tender. Add the green pepper (I Omitted) and cook until tender-crisp. Stir in the other ingredients, except the cheese. Bring to a boil, then turn down the heat and let simmer for a few minutes while the pasta and chicken finish cooking. Stir the sauce together with the finished pasta. Serve with the grilled chicken and top with cheese.

Makes about 8-10 servings.

Crumb Cake

Jersey Diner Coffee Cake

1 pkg Duncan Hines Butter Cake mix (or any other brand)
4 large eggs
2/3 cup milk
2/3 cup vegetable oil

Preheat oven to 350 degrees F.
Blend together until lumps disappear - do not over mix.
Bake in a greased 11x15 jellyroll pan for 20-25 minutes.

Crumb Topping:

4 cups flour
2/3 cup sugar
2/3 cup packed light brown sugar
1 Tablespoon cinnamon
1 Tablespoon vanilla extract (I use Floridian Gourmet [see photograph] - this guy knows his stuff! Check the website and see if you can still get your hands on some)
2 sticks of margarine
1 stick of butter

Melt butters and let cool slightly. Add vanilla.
Mix flour, cinnamon, sugars then add the liquid mixture.
Crumble with hands and place on warm cake. Bake again for 20 min at 350 degrees F.
Let cool and dust with powdered sugar.

Checker Board Cake

4 1/2 cups cake flour
2 tablespoon baking powder
1 teaspoon salt
2 1/2 cups buttermilk
8 large egg whites
3 cups sugar
4 teaspoons grated lemon zest
2 sticks (16 tablespoons) unsalted butter, at room temperature
1 teaspoon pure lemon extract

White Frosting

1 cup vegetable shortening (not butter flavored)
4 1/2 cups sifted powdered sugar
4 tablespoons milk
1 1/2 teaspoons clear vanilla
1/2 teaspoon lemon extract

Center a rack in the oven and preheat the oven to 350 degrees F. Butter three 9 inch round cake pans and line the bottom of each with a round of buttered parchment or wax paper. Place the checkerboard cake insert into one of the pans and set aside.

For the Cake:

Whisk together the flour, baking powder and salt.

Whisk together the buttermilk and egg whites in a medium bowl.

Put the sugar and lemon zest in a mixer bowl or another large bowl and rub them together with your fingers until the sugar is moist and fragrant. Add the butter, and working with the paddle or whisk attachment, or with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light. Beat in the extract, then add one third of the flour mixture, still beating on medium speed. Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated. Add the rest of the milk and eggs, beating until the batter is homogeneous, then add the last of the dry ingredients. Finally, give the batter a good 2-minute beating to ensure that it is thoroughly mixed and will aerated.
Separate the batter evenly into three separate bowls. To add paste food coloring, take a small amount (smaller than a pea, it doesn't take much!) and whisk it into the white batter. Repeat for the other two batches. I used pink, purple, and green
Starting with the pan that has the checkerboard insert, fill the center hole halfway with pink batter. Fill the center ring halfway with green and the outer ring halfway with purple. Carefully loosen the insert's "legs" from the side of the pan and lift the insert straight up into the air. Rinse and dry the insert and place it into the next pan.
In keeping with your pattern flow (pink, green, purple, etc) fill the center hole halfway with green, the second ring with purple, and the outer ring with pink. For the last pan, continuing the pattern, purple in the center, then pink, then green.Bake for 25-35 minutes, checking after 25, or until the cakes are springy to the touch- a thin knife inserted into the centers should come out clean. Transfer the cakes to cooling racks and cool for about 5 minutes, then run a knife around the sides of the cakes, unmold them and peel off the paper liners. Invert and cool to room temperature right side up. (The cooled cake layers can be wrapped airtight and stored at room temperature overnight or frozen for up to 2 months.)

To Make the Frosting:

Beat shortening and extracts until creamy, about 1-2 minutes on medium speed. Slowly add 2 cups of the powdered sugar, then 2 tablespoons of milk, 2 more cups of powdered sugar, then the remaining milk and any additional powdered sugar that may be needed.

Put 1/3 of the frosting into a separate bowl and tint it with a small amount of yellow paste food coloring. Frost in between the layers yellow and the sides and top of cake white. Decorate with green tinted coconut and jelly beans on top.

INGREDIENTS FOR ONE BATCH OF CAKE
(if you would like to make it in two separate batches)

2 1/4 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups whole milk or buttermilk (I prefer buttermilk with the lemon)
4 large egg whites
1 1/2 cups sugar
2 teaspoons grated lemon zest
1 stick (8 tablespoons) unsalted butter, at room temperature
1/2 teaspoon pure lemon extract

Salsa

1 14½ oz. can Ro-Tel
1 14½ oz. can whole peeled tomatoes (do NOT drain)
1½ tbsp. finely diced raw jalapeno (include seeds only if you want your salsa to be hot!)
¼ cup diced onion
¾ tsp. garlic salt
½ tsp. cumin
¼ tsp. sugar


(Can also add cilantro, lime, and minced garlic)

Place jalapeños and onions in a food processor or Magic Bullet and run for approx. 5-10 seconds.

Add Ro-Tel, tomatoes, sugar, and cumin.

Process all ingredients until thin, but not completely pureed. (Just think of the consistency of Chili's Salsa and aim for that.)

Place in a covered container and chill for two hours.

Serve with thin, warm tortilla chips.

Enjoy!

Beef Empanadas

Ingredients
1 tablespoon olive oil
1/2 small onion, chopped
2 cloves garlic, minced
1/2 pound ground beef
1/2 teaspoon ground cumin
1/2 teaspoon curry powder
1/2 teaspoon chili powder
1/4 teaspoon allspice
1/4 teaspoon dried thyme
Pinch ground cinnamon
Kosher salt and freshly ground black pepper
1/2 cup frozen corn, defrosted
1/2 cup shredded white Cheddar
4 tablespoons unsalted butter
1 tablespoon sazon seasoning
12 store-bought (6-inch) empanada wrappers (or pastry dough)
1 egg, lightly beaten
Directions
In a skillet over medium-high heat, add the olive oil. When the oil is warm, add the onion and saute until softened, about 3 minutes. Add the garlic and saute 1 minute more. Stir in the beef, cumin, curry, chili powder, allspice, thyme, cinnamon, and salt and pepper, to taste. Saute, stirring often, until the beef has browned, about 10 minutes. Add the corn and the Cheddar and set aside to cool.

Preheat the oven to 375 degrees F.

Melt the butter with the sazon powder small pan over low heat. Stir well to combine and reserve. Working with 1 wrapper at a time, scoop 2 heaping tablespoons of the filling into the center of the wrapper. Brush the edges of the dough with beaten egg, then fold the dough over to form a half moon, pressing out the air with your fingertips. Use the tines of a fork to pinch and seal the edges, creating a border about 1-inch wide. Repeat with remaining filling and wrappers. Transfer the patties to a baking sheet lined with parchment paper. Using a pastry brush, coat the tops of patties with the reserved sazon butter. Bake according to dough package instructions, or until puffed and lightly browned, about 20 minutes

Green Chili Salsa

8 or more tomatillos
3-6 cloves of garlic - peeled
2 jalepenos (whole)
Salt
¼ bunch cilantro

Remove covers from tomatillos and rinse. Bring pot of water to a boil. Boil tomatillos, peeled whole cloves (not heads) and jalapeños until tomatillos begin to soften – not mushy.

Remove tomatillos, garlic and jalapeños from boiling water. Open jalapeños and remove stems. I always test my peppers to see how hot it is before I add it to my salsa. If it is really spicy, you might want to devein it as well.

In blender, blend tomatillos, garlic (to taste), jalapeños (to taste). Then, add salt to taste and chopped cilantro.

Chewy Chocolate Chip Cookies

Ingredients:
1 1/3 Cups All-Purpose Flour
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
1/4 Teaspoon Salt
1/2 Cup Brown Sugar
1/2 Cup Granulated Sugar
1 Stick Butter, slightly melted
1 Egg, room temperature; slightly beaten
1 1/2 Teaspoons Vanilla Extract
1 Cup Semi-Sweet Chocolate Chips
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Directions:
Cream together butter, egg, and vanilla until just combined. In a large bowl, mix all of your dry ingredients (yes, even the sugars). Dump all of your dry ingredients into your wet ingredients and mix well. Stir in chocolate chips. With a cookie scoop, take a scoop of dough then press it out into your hands and hand roll the dough into a ball. Repeat process and bake cookies in a pre-heated 350 degree oven for 10 minutes, or until the edges of the cookie start to turn golden brown. Do not overcook them or else they will come out crispy!

Chicken Fried Chicken

Ingredients:
2 Boneless Skinless Chicken Breast
1 1/2 Cups All-Purpose Flour
1 Egg
3 Tablespoons Milk
1/2 Teaspoon Salt
1/2 Teaspoon Black Pepper
1/2 Teaspoon Seasoned Salt (such as Lawry's)
Canola or Vegetable Oil
-
Directions:
On a dinner plate, beat egg; set aside. On another dinner place, add flour and salt, pepper and seasoned salt; mix, then drizzle in milk, stirring with a fork while you drizzle to form little clumps of flour. These will stick to the chicken and make it extra crunchy. Wash your chicken and remove all excess fat. On a cutting board, butterfly your chicken by cutting it along one side through the middle to the other side but not completely cutting it all the way. It should open like a book. In a large skillet, put about and inch or 2 of oil and heat on medium. While your oil is heating up, dip your chicken in the egg, coating each side, then coat in the flour mixture, then carefully place your coated chicken in skillet and cook for about 6-8 minutes each side, depending on thickness of chicken. Once finished remove to a paper towel lined cookie sheet and set in oven on 170 degrees to keep warm while you finishing frying your other chicken, and then make your pan gravy. 170 degrees shouldn't be warm enough to put paper towels in your oven, but be cautious as all ovens are different. Once the grease is drained, you can just place them on a uncovered cookie sheet. I fry 1 piece at a time, because after butterflying them, only 1 will fit in the pan at a time.

Banana Cinnamon Rolls

Roasted Banana Cinnamon Rolls

2 ripe bananas cut into 1/4 inch slices

2 Tablespoons butter, cut into small pieces

2 Tablespoons brown sugar

1 roll Pillsbury French Bread Loaf

4 Tablespoons softened butter

1/2 Cup brown sugar

1 1/2 Tablespoons ground cinnamon

1 Cup powdered sugar

3-4 Tablespoons heavy cream

1. Preheat oven to 425 degrees F. Place banana slices and cut up pieces of butter into a small baking dish. Sprinkle with brown sugar and bake for 25 minutes or until golden and bubbly. Remove and let cool for 10 minutes. Next, use a fork to smash roasted bananas until well combined.

2. Unroll Pillsbury French Bread dough into rectangle. Spread with softened butter and sprinkle with brown sugar and cinnamon. Place dollops of roasted banana mixture evenly over top. Starting from long end, roll up into log shape. Using a sharp knife, cut 1 inch slices and place onto a silpat or parchment lined baking sheet. Bake for 25-30 minutes or until just turning golden brown. Remove and let cool for 10 minutes.

3. Whisk powdered sugar and heavy cream until combined; drizzle over top of warm rolls.

12 rolls

****IF YOU HAVENT ALREADY YOU MUST GO CLICK THE TITLE AND VISIT http://picky-palate.com she has some AMAZING recipes!!!*****

Rolled up chicken dinner

See here for this oh so yummy looking dinner....I cant wait to give it a try!

http://picky-palate.com/2010/04/15/rolled-up-chicken-dinner/

Sour Cream Enchilladas

2lbs ground beef
1 med onion chopped
1 packet taco seasoning
2 little cans chopped green chillies
12oz of sour cream
2 cans cream of chicken
2 cups or more mexican blend cheese
flour tortillas

Brown beef and onion, drain
add one can of green chillie and taco seasoning mix

Mix Sour Cream, soup, and other can of green chillie in bowl and heat to make warm

In a 9x13 pan layer starting with soup mix then tortilla, meat cheese, etc ending with soup mix on top layer with more cheese

cover and cook for 30 mins at 350

Cake Batter Waffles

Devil’s Food Cake Batter - tested as waffle iron approved


Whisk together:
• 1/2 cup of unsweetened cocoa powder
• 1 cup of boiling water

Allow to cool to room temperature before using.

Mix together your dry ingredients:
• 2 cups of AP flour
• 1 tsp baking soda
• 1/2 tsp salt

and set aside.

Cream together in a new bowl:

• 1/2 cup of softened butter
• 1 cup of sugar
• 1 tsp vanilla

Add 2 large eggs to the butter mixture,stirring between each egg to combine thoroughly.
Alternate adding the dry ingredients and the cocoa water mixture to the butter mixture, stirring until just mixed. Batter may be stored in the refrigerator until needed.

NOTES: "...Make up your cake mix, and simply spoon into a preheated waffle iron and cook according to your waffle iron’s own instructions. I found that the same waffle times worked for devil’s food cake batter."

Buttery Cinnabun Cake

Buttery Cinnabun Cake

3 Cups flour
¼ teaspoon salt
1 Cup sugar
4 teaspoons baking powder
1 ½ Cups milk
2 eggs
2 teaspoons vanilla
1 Stick real butter, melted

2 sticks real butter, softened
1 Cup brown sugar
2 Tablespoons flour
1 Tablespoon cinnamon
2/3 Cups nuts, optional

2 Cups powdered sugar
5 Tablespoons milk
1 teaspoon vanilla

1. In an electric or stand mixer mix the flour, salt, sugar, baking powder, milk, eggs and vanilla. Once combined well, slowly stir in melted butter. Pour batter into a greased 9 x 13 inch baking pan.

2. In a large bowl, mix the 2 sticks of softened butter, brown sugar, flour, cinnamon and nuts until well combined. Drop evenly over cake batter by the tablespoonfuls and use a knife to marble/swirl through the cake.

3. Bake for 25-30 minutes or until toothpick comes out nearly clean from center.

4. Place powdered sugar, milk and vanilla in a large bowl. Whisk until smooth. Drizzle over warm cake. Serve warm or at room temperature. Enjoy

Broccoli Cheddar, Chicken and Tater Tot Casserole

2 small cans cream of chicken soup

2 small cans cheddar cheese soup

1 1/2 Cups milk

8-10 Cups broccoli florets

2 large boneless skinless chicken breasts, cooked and shredded (bake or I throw mine in the pressure cooker)

1 teaspoon hot sauce (Tabasco or Chalula)

1/2 teaspoon kosher salt

1/4 teaspoon fresh cracked black pepper

1/8 teaspoon Lawry’s Garlic Salt with Parsley

1/2 bag Ore Ida Seasoned Tater Tots, frozen

1/2 Cup shredded cheddar cheese

1. Preheat oven to 375 degrees F. Place soup and milk into a large pot over medium heat. Whisk until smooth and heated through, about 5 minutes. Stir in broccoli and cook for 5 additional minutes to soften slightly. Stir in chicken, hot sauce, salt, pepper and garlic seasoning. Pour mixture into 11×7 inch baking dish that’s been sprayed with cooking spray. Top evenly with tater tots and cheese; bake for 20 minutes then cover with foil. Bake for an additional 15 minutes with dish covered with foil. Remove from oven and serve. I enjoy mine with hot sauce, yum!

6 servings

Green Chili and Smoked Cheddar Chorizo Breakfast Cups

1 can Pillsbury Crescent Dinner Rolls, reduced fat, 8 count

3 eggs

2 Tablespoons milk

¼ Cup diced green chilies from can


½ Cup smoked cheddar cheese, shredded


½ Cup cooked chorizo, about ¼ lb (just brown it in a skillet for about 10 minutes over medium heat)




1. Preheat oven to 375 degrees F. Unroll crescent rolls and press the widest part of triangle into 8 muffin cups, pressing up the sides and bottom of cups, leaving points of dough hanging over sides. In a large bowl, mix together the eggs, milk, chilies, cheese and cooled chorizo. Pour into muffin cups filling nearly to the top. Take 2 longest points of dough and lightly twist them, then set on the top and middle of cup. Bake for 25-28 minutes or until cooked through and golden brown. Let cool for 5 minutes, remove from muffin cups and EAT!



8 servings

The Hungry Housewife's Guinness Shepherds Pie

1 ½ pounds Organic ground beef 80/20
1 (1lb) bag frozen mixed vegetables, thawed
2 packets of dry Brown Gravy Mix
1 medium onion
Olive Oil
2 bottles Guinness Beer
2 Tablespoons Tomato Paste
2 cups Sharp Cheddar Cheese
3 pounds baking potatoes
¼- ½ cup milk
1 stick butter
Salt and pepper

Preheat oven to 375

To make Potato filling…
Boil the potatoes in slated water until fork tender. Drain completely and place back in pot so all of the water evaporates.
In a medium mixing bowl add butter and potatoes. Mash until smooth, while adding the milk for a medium consistency. Add salt and pepper.

Meat filling…
Cook and drain ground beef.
Place drained beef back in skillet and add 1 bottle of Guinness. Cook until beer has almost cooked out.
Add tomato paste to meat
In a medium sauce pan, prepare the brown gravy according to package directions,
however, use beer for half the liquid called for( 1 cup water, 1 cup beer)
Pour gravy into meat mixture. And cook all together until you get a nice thick gravy.

In medium skillet with olive oil sauté onions until soft and translucent.
Add mixed vegetables to the onions and cook until warm throughout.

In a 2 quart baking dish, add meat as bottom layer, the add vegetables, and then add the mashed potatoes. Top with Shredded cheese.Cook at 375 for about 20 minutes or until cheese in nice and bubbly

Cake Balls

1 boxed cake mix, any flavor, baked according to package directions in 9 x 13 pan
1 can icing (16 oz), any flavor (I only used 3/4 of the can)
candy coating (about 3 oz)

Using a fork, crumble completely cooled cake. Add icing and mix well. The icing will completely blend into the cake. Form into balls using a melon baller (or your hands if you don't have one). Place balls on a cookie sheet and place in freezer for 15 minutes. Melt candy coating. Using a toothpick, dip balls into candy coating. Place on wax paper to set.

Hashbrown Casserole

1 bag frozen, shredded hash brown potatoes
8 oz sour cream
1 can cream of chicken soup
1/2 cup butter, melted
onion, chopped fine (about 1/2 a small onion)
1 cup shredded cheddar cheese (or a bit more if you like)

Stir all the ingredients together. Bake in an oven at 350 degrees for about 1 hour. Or place in the crockpot to cook them.

Stromboli

1 loaf frozen bread dough, thawed
2 egg yolks, save the whites
1 tsp. oregano
1 tsp. basil
1/2 tsp. garlic powder
1/4 tsp. pepper
1 Tbs. Parmesan cheese
2 Tbs. oil
Filling: pepperoni, sausage, ham, veggies etc.
Mozzarella cheese – about 2 cups
1 jar pizza sauce
Spread the dough out on a buttered cookie sheet, like a pizza crust. Mix the other ingredients (minus the fillings) and spread like butter on the crust. Layer the fillings and top with cheese.

Roll it up starting with the long edge so you end up with a long, log shape. Place it seam side down on the cookie sheet. Brush with the reserved egg white. Bake at 350 degrees for 30-40 minutes. Slice and serve with the pizza sauce

Cinnamon Roll Sugar Cookies

Cinnamon Roll Sugar Cookies


2 Cups sugar
1 Cup butter, softened
3 eggs
1 teaspoon vanilla
1 Cup sour cream
6 Cups flour
2 teaspoons baking soda
2 teaspoons baking powder
1/4 teaspoon salt

12 tablespoons softened butter, (slice 2 Tablespoons 6 times totaling 12 tablespoons)
1 1/2 Cups packed light brown sugar, divided into 1/4 Cups
1 1/2 Tablespoons ground cinnamon, divided

Frosting
8 oz softened cream cheese
1/2 Cup powdered sugar
2-4 Tablespoons milk, to thin icing

1. In an electric or stand mixer, cream the sugar and butter. Add eggs, vanilla and sour cream until well combined. Slowly add in the flour, baking soda, baking powder and salt until well combined.

2. In 2 batches, place in plastic wrap in a disc shape and chill for at least 2 hours for best results.

3. Once chilled, cut each disc into thirds and roll into a 1/8 inch thick oval, about 12 inches X 5 inches. Spread each rolled pieces of dough with 2 Tablespoons softened butter, 1/4 Cup packed brown sugar and 1/4 teaspoon cinnamon. Start rolling from the long end closest to you, rolling into a log shape. Using a sharp knife, cut 1/2 inch pieces of dough then placing onto a silpat or parchment lined baking sheet. Bake at 350 degrees for 9-11 minutes. Remove and let cool for 5 minutes before removing from baking sheet.

4. To prepare frosting, beat the cream cheese until softened and smooth, slowly add powdered sugar and milk until desired consistency. Frost cookies then place in refrigerator until ready to serve. These are 100 times better chilled, trust me!!

Vanilla Pudding Chocolate Chip Cookies

Ingredients:
1 1/2 Cups Shortening
1/2 Cup Granulated Sugar
1 Cup Brown Sugar
3 Eggs
1 Teaspoon Vanilla Extract
1 Package Instant Vanilla Pudding Mix (Jessica says the recipe calls for the 4 serving one, but she uses the bigger one, which is 6 servings, so that's what I used and would recommend using as well)
1 1/2 Teaspoons Baking Soda
3 1/3 Cups All-Purpose Flour
1 Bag Semi-Sweet Chocolate Chips
-
Directions:
In a large bowl, cream together shortening and both sugars until fluffy. Mix in eggs and vanilla. Stir in vanilla pudding mix. Add baking soda and flour and mix until everything is evenly combined. Mix in chocolate chips. Using a cookie scoop or spoon(s) drop by teaspoonfuls on ungreased cookie sheets. Bake in a pre-heated 350 degree oven for 10 minutes. *Note: I think my cookie scoop is about a tablespoon sized one, and that worked perfectly for me. Either way, these will come out great!

Cheesy Tots

WHAT YOU NEED:

16oz bag of shredded hash browns
8oz or so of shredded cheese of choice
dash in some of your fave seasonings

bread crumbs....


WHAT YOU DO:

mix together in a bowl...then form into shape (balls or small patties)

lightly roll in the bread crumbs

place on cookie sheet

------

you can either from here bake immediately or freeze them then package for later use or frying....

Smothered Steak

2 lbs. ground sirloin
1 cup plain bread crumbs
salt and pepper
8 oz package of sliced, fresh mushrooms
large onion, sliced
2 envelopes brown gravy mix
2 cups water
Combine the meat, bread crumbs, salt and pepper. Shape into 1/2 ” thick patties.

In a skillet, brown the patties on both sides. Cook them until done. Or, if you are going to freeze the dish and are in a hurry, like I was the day I made these, just brown them. They can finish cooking in the oven when you’re ready for them.

Remove the meat from the skillet. Add the mushrooms and onions to the skillet and saute about 10 minutes. Whisk the gravy and water together and add to the skillet, cooking until thickened, which should take just a couple minutes.

If eating that night, return the meat to the skillet with the gravy and let it heat for a couple minutes.

If freezing, put the meat in a casserole dish or foil pan. Pour the gravy over the top. Cool it a bit and then seal tightly with foil. Label with the instructions “Thaw in fridge. Bake at 350 degrees for 1 hour or until done

Chicken and Vegetable Dumpling Soup

*Serves 6

Chicken and Broth:
4 cups chicken broth
4 cups water
2-3 chicken breasts (about 1 1/2 pounds)

Vegetables:
1 1/2 tablespoons olive oil
2 stalks celery, chopped
2 large carrots (6-7 baby carrots), chopped
1 onion, chopped
1 ½ teaspoons salt
1 teaspoon dried thyme
1/4 teaspoon pepper
1/2 cup frozen peas

Dumplings:
1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon dried thyme or sage
1/2 cup sour cream
1/2 cup milk
1 tablespoon vegetable or canola oil

In a large pot, boil the chicken broth, water and chicken breasts until the chicken is cooked through and tender (about 15 minutes). Remove the chicken from the pot, reserving the broth in the pot, and shred the chicken with two forks. Set the chicken aside and keep the broth warm on the stove.

While the chicken is boiling, in a large skillet, heat 1 1/2 tablespoons olive oil over medium heat. When the oil is hot, add the celery, carrots and onions. Saute for about 6-7 minutes until the vegetables are tender. Add the vegetables to the hot broth in the pot after the chicken has been removed. Add salt, thyme and pepper to the vegetable/broth mixture and stir to combine. Heat the soup to a simmer.

In a small bowl, blend ½ cup cold water and 1/4 cup flour with a wire whisk until smooth. Whisking vigorously, slowly add the flour mixture into the hot vegetables and broth and whisk until well combined. Add ½ cup frozen peas and cook, stirring gently for one minute.

For the dumplings, in a medium bowl, stir together the dry ingredients. In a separate bowl, combine sour cream, milk and oil. Add the liquid ingredients to the dry ingredients and stir just until combined (don't overmix, it is ok if there are a few dry spots of flour here and there).

Heat the soup to boiling and drop teaspoonful amounts (the dumplings should be fairly small, they'll expand while cooking) of dumpling dough into the boiling soup, covering the entire surface of the soup (don't make more than one layer of dumplings). Reduce the heat to simmering, cover and let the dumplings cook for 15 minutes. Do not lift the lid of the pot while the dumplings cook.

When the dumplings have cooked fully, remove the lid and gently stir the dumplings to break them apart. Serve.

BBQ Ranch Chicken Club Wraps

seasoned chicken breast, cooked, sliced
bacon, cooked, diced
lettuce, cut or shredded (I used a bagged salad mix)
tomatoes, diced
avocados, mashed
shredded cheese
ranch dressing
BBQ sauce
10"-12" tortillas


Combine ranch dressing with a little BBQ sauce, to taste. Spread a little on a tortilla, then layer on the mashed avacado, lettuce, chicken, tomatoes, bacon, cheese, drizzle with extra sauce if desired. Carefully roll up tortilla, slice in half and serve.

Hearty Breakfast-one pan

1-lb. sliced bacon, diced
1 medium onion, chopped
2 packages (16-oz. each) frozen shredded hash brown potatoes, thawed
10 eggs
Salt and pepper to taste
2 cups shredded cheddar cheese (optional)
Chopped fresh parsley

Chop raw bacon, then in a large skillet, cook bacon over medium-high heat adding the onions about 3 minutes into the cooking time. Cook until bacon is crisp. Drain all but 1/2 cup of the drippings. Add hash brown to skillet; mix well.

Stirring occasionally, cook over medium heat for 10 minutes until browned. Make 10 "wells" evenly spaced in the hash browns. Place one egg in each well. Sprinkle with salt and pepper.

Sprinkle with cheese if desired Cover and cook over low heat for about 10 minutes or until eggs are set. Garnish with parley; serve immediately. Yields 10 servings. Enjoy!

Barbacoa

INGREDIENTS

Meat & marinade:

2 pounds pork, rib meat or shoulder

12 oz. can Coke

¼ c. brown sugar

Dash garlic salt



Sauce:

Enchilada Sauce (see below)

Small can of green chilies

12 oz. can Coke

¼ c. brown sugar





INSTRUCTIONS

Put pork in heavy duty Ziploc or marinating container. Pour Coke, brown sugar and garlic into bag. Marinate over night.




Pour meat and marinade into crock pot. Cook for 4 hours on high or 8 on low. Keep lid on to retain liquid. Shred meat with 2 forks when done.



Make barbacoa style enchilada sauce.(listed below) Pour as much sauce into the meat as desired.

Serve with cheese and flour tortilla, on a salad, or burrito style with cilantro lime rice and black beans.






Frieda’s Enchilada Sauce



8 oz. can of tomato sauce

1 T. Korr’s Caldo de Tomate

1 garlic clove, minced

1 T. dark chili powder ( I like McCormicks) add up to 4T. total if you like it SPICY~

3 T. all purpose flour

1 t. chicken base (or chicken bouillon for 2 c. broth)

2 c. water (To make this a Barbacoa sauce, I subbed the Coke for the water. A 12 oz. can plus

½ c. water and ¼ c. brown sugar.)



Put all ingredients into a blender or food processor. Put 1 T. of oil in a medium saucepan and pour liquid mixture in. Stir and heat until desired thickness is reached.

Potato Skins

Ingredients:
5 Medium Size Russet Potatoes
1 1/2 Cups Extra Sharp Cheddar Cheese, shredded
6 Slices Bacon
Vegetable or Canola Oil
Sour Cream & Ranch Dressing, to serve with
Dried Chives, to garnish


Directions:
Wash all of your potatoes then prick them all over with a fork. Place on a foil lined cookie sheet and bake in a pre-heated 375 degree oven for about an hour, or until a knife inserted in the middle of the potato comes right out. Once done, remove to a cutting board and slice down the middle, and scoop out most of the potato, but leave a good rim around the edge and bottom, just enough to where you don't completely go down to the skin. Heat about 2 inches of oil in a large pot, then place potatoes in the oil and fry until they turn golden brown, then remove to a paper towel lined cutting board. When done, let potatoes cool while you dice your bacon and cook it in a frying pan until it is nice and chewy. Place your potatoes on a foil lined baking sheet and then sprinkle cheese down the middle of the potato, then sprinkle bacon pieces on top. Bake in a pre-heated 350 degree oven for about 10 minutes, until cheese is completely melted, then turn the oven to boil on high for about 5 more minutes to brown it

Cheddar Biscuits

Ingredients:
2 ½ cups Bisquick baking mix

¾ cup cold whole milk

4 tablespoons cold butter (1/2 stick)

¼ teaspoon garlic powder

1 heaping cup grated cheddar cheese


Bush on Top:
2 tablespoons butter, melted

¼ teaspoon dried parsley flakes

½ teaspoon garlic powder

pinch salt


Directions:
1. Preheat your oven to 400 degrees.

2. Combine Bisquick with cold butter in a medium bowl using a pastry cutter or a large fork. You don't want to mix too thoroughly. There should be small chunks of butter in there that are about the size of peas. Add cheddar cheese, milk, and ¼ teaspoon garlic. Mix by hand until combined, but don't over mix.

3. Drop approximately ¼-cup portions of the dough onto an ungreased cookie sheet using an ice cream scoop.

4. Bake for 15 to 17 minutes or until the tops of the biscuits begin to turn light brown.

5. When you take the biscuits out of the oven, melt 2 tablespoons butter is a small bowl in your microwave. Stir in ½ teaspoon garlic powder and the dried parsley flakes. Use a brush to spread this garlic butter over the tops of all the biscuits. Use up all of the butter. Makes one dozen biscuits.

Shrimp Scampi

Shrimp Scampi
Serves 4

Ingredients:
1 Pound Medium Shrimp, peeled and deveined
1 Tbsp Pure Olive Oil (not extra virgin)
2 Tbsp Finely Chopped Garlic (you may used pre-chopped from the produce section of your grocery store)
1½ Cups White Wine (a nice Pinot Grigio or Chardonnay will work well)
½ Fresh Lemon (juice only)
1 Tsp Italian Seasoning Blend
½ Cup Butter (softened)
1 Tbsp Fresh Parsley (chopped fine)
To taste Salt and Pepper
½ Cup Fresh Grated Parmesan Cheese (if desired as garnish)

Method:
1. Heat heavy bottom skillet and add olive oil, do not allow oil to smoke. Add shrimp and cook until tender and no longer translucent
2. Remove shrimp from pan and reduce heat slightly. Add garlic and cook 2-3 minutes. Be careful not to brown garlic as this will produce a slightly bitter flavor. When garlic is cooked, add white wine.
3. Squeeze juice from lemon in pan, and reduce wine by half. After it is reduced, add Italian seasoning blend
4. Reduce heat to low, and slowly add butter, 1 Tbsp at a time. The butter should slowly melt into the sauce and create a nice creamy texture. If the pan is too hot the butter will separate
5. Once butter is fully incorporated, add shrimp back into sauce, add parsley, and season to taste with salt and pepper.
6. Serve with garnish of fresh cheese if desired. Scampi is great accompanied by fresh pasta

Pita Bread

*Makes about 8-9 breads

3 to 3 1/4 cups (12 3/4 to 13 3/4 ounces) unbleached all-purpose flour
1 1/2 cups (12 ounces) boiling water
1/4 cup (1 1/2 ounces) potato flour OR 1/2 cup (5/8 ounces) potato buds or flakes (I used potato flakes)
1 1/4 teaspoons salt
2 tablespoons (7/8 ounce) vegetable oil
1 teaspoon instant yeast*

Place 2 cups of the flour into a bowl or the bucket of a bread machine. Pour the boiling water over the flour, and stir till smooth. Cover the bowl or bucket and set the mixture aside for 30 minutes.

In a separate bowl, whisk together the potato flour (or flakes or buds) and 1 cup of the remaining flour with the salt, oil and yeast. Add this to the cooled flour/water mixture, stir, then knead for several minutes (by hand, mixer or bread machine) to form a soft dough.

Note: You can allow the dough to go through the entire kneading cycle(s) in the bread machine, but it's not necessary; about a 5-minute knead in the machine, once it gets up to full kneading speed, is fine. The dough should form a ball, but will remain somewhat sticky (the dough is fairly stiff, so don't be worried - just be careful not to overflour the dough). Add additional flour only if necessary; if kneading by hand, keep your hands and work surface lightly oiled. Let the dough rise, covered, for 1 hour (I let mine rise up to 2 hours).

Divide the dough into 8 pieces (each about the size of a handball, around 3 ounces), cover, and let rest for 15 to 30 minutes. Roll each piece into a 7- to 8-inch circle, and dry-fry them (fry without oil) on a griddle or frying pan over medium heat for about 1 minute per side (I cooked mine about 2-3 minutes per side and they didn't dry out), until they're puffed and flecked with brown spots. Adjust the heat if they seem to be cooking either too quickly, or too slowly; cooking too quickly means they may be raw in the center, while too slowly will dry them out. Transfer the cooked breads to a wire rack, stacking them to keep them soft. Serve immediately, or cool slightly before storing in a plastic bag.

*This recipe works best with instant yeast because it dissolves during the kneading process, so you don't have to knead liquid into the dough. If you really prefer to use active dry yeast, use only 1 cup boiling water for the initial dough, dissolve the yeast in 1/4 cup warm water, and add this mixture to the dough along with the potato flour mixture. It'll be somewhat "slippery" at first, but will knead in and eventually become smooth.

Cheese Rolls with Buttery Parmesan Crust

**If you double the recipe, don't double the amount of yeast - it should stay the same as in the original recipe**

Dough:
4 1/2 teaspoons instant yeast
1/2 cup warm water
1 cup lukewarm milk
1 large egg, lightly beaten
1/4 cup butter, softened
1/3 cup sugar
1 teaspoon salt
5-6 cups unbleached all-purpose flour

Filling:
8 ounces cheddar or pepperjack cheese, cut into 15 cubes

Topping:
2 tablespoons butter
1/4 cup Italian-flavored bread crumbs
1/4 cup grated parmesan cheese
1 egg yolk beaten with 1 tablespoon water

For the dough, combine all the ingredients and mix and knead until you have a soft, elastic dough (don't add too much flour - the key to soft dinner rolls is a soft dough!). Place the dough in a lightly greased bowl and cover, letting rise in a warm place for 20-30 minutes.

Prepare a 9X13-inch pan by lightly greasing the bottom and sides with butter or nonstick cooking spray. Deflate the dough and divide into 15 pieces. Shape the pieces of dough into rounds and punch a cube of cheese from the bottom up into the center of each piece. Pinch the dough tightly together to close the bottom. Place the rolls, pinched side down, in the prepared baking pan. Cover and let rise again for another 15 to 20 minutes, or until nearly doubled.

While the rolls are rising, melt the butter and stir in bread crumbs and parmesan cheese. Set aside.

Preheat the oven to 375 degrees. When the rolls have risen, brush the tops with the egg yolk beaten with water. Sprinkle tops of rolls liberally with the bread crumb mixture. Bake for 15 to 18 minutes, until the tops of the rolls are nicely browned. Remove from the pan immediately and cool on a rack. Serve warm

Bread Sticks

*Makes about 20-25 breadsticks, depending on how thick or thin you cut them

1 ½ cups warm water
1 tablespoon instant yeast
2 tablespoons sugar
3 ½ cups flour (I usually use a combination of unbleached all-purpose flour and white whole wheat flour but use whatever you have on hand!)
½ teaspoon salt
3 tablespoons butter, melted (for the baking sheet)

Mix all ingredients (except melted butter) in a large bowl or electric mixer and knead for three minutes. Let the dough rest for 10 minutes. Heat oven to 375 degrees. Spread melted butter onto an 11X17-inch baking sheet. Roll out the breadstick dough about 1/4 to 1/2-inch thick and cut into strips with a pizza cutter. Twist slightly if desired and place about 1/2-inch apart on the baking sheet. Sprinkle with garlic salt, herbs of choice (I vary this depending on my mood but it usually consists of rosemary, basil, or thyme in some form and crushed finely) and parmesan cheese. Cover with greased plastic wrap and let rise 30 minutes. Bake 15-20 minutes at 375 degrees until golden brown.

Parker house Rolls

Parker House Rolls (Two Hour Roll Recipe)
Printable Version

*Makes enough rolls for one 11X17-inch sheet pan

1/2 cup sugar
2 cups hot water
1/2 cup oil
6 - 7 cups flour
1 teaspoon salt
2 eggs
2 tablespoons instant yeast

1/4 cup butter, melted, for shaping rolls

Add hot water to sugar and oil and beat with electric mixer (or by hand). Add eggs and salt; beat well. When mixture is lukewarm, add yeast and keep beating. Add flour until a soft dough forms. Do not knead. Let rise in covered, oil bowl for one hour.

Form rolls. To make Parker House rolls, roll out dough to 1/2-inch thickness and cut circles with round cutter, about 3 inches in diameter. Holding dough circle by the edge, dip both sides into melted butter. Fold in half on baking sheet and pinch edges together to seal (don't be afraid of this step - use your index and middle finger to indent the edges of the roll together all the way to the bottom of the sheet pan otherwise they will pop open while baking). Arrange folded dough in rows in pan, each nearly touching the other. Cover and let rise for 30-45 minutes. Bake at 350 degrees for 18-20 minutes. Brush tops with melted butter, if desired.

Cinnamon Rolls with Vanilla Pudding

Rolls:
½ cup warm water
2 tablespoons active dry yeast
2 tablespoons sugar
3 ½ ounce package instant vanilla pudding
½ cup butter, melted
2 eggs
1 teaspoon salt
6+ cups flour


Filling:
1 cup butter, softened to room temperature
2 cups brown sugar
4 teaspoons cinnamon


Frosting:
8 ounces cream cheese
½ cup butter, softened to room temperature
1 teaspoon vanilla
3 cups confectioner’s sugar
2-3 tablespoons milk


In a small bowl combine water, yeast and sugar. Stir until dissolved. Set aside. In large bowl, take pudding mix and prepare according to package directions. Add butter, eggs and salt. Mix well. Then add yeast mixture. Blend. Gradually add flour; knead until smooth. Do not overflour the dough! It should be very soft but not sticky. Place in a greased bowl. Cover and let rise until doubled. Then roll out on floured board to 34 X 21 inches in size. Take 1 cup soft butter and spread over surface. In bowl, mix 2 cups brown sugar and 4 teaspoons cinnamon. Sprinkle over the top. Roll up very tightly. With knife put a notch every 1 1/2 inches. Cut with thread or serrated knife. Place on lightly greased cookie sheet 1 inch apart. Cover and let rise until double again. Bake at 350 degrees for 15-20 minutes. Remove when they start to turn golden (don’t overbake). Frost warm rolls with cream cheese frosting (combine butter and cream cheese and mix well, then add vanilla and sugar and mix again, then add milk for desired consistency). Makes about 24 very large rolls.

*Freezable Recipe: After shaping the rolls and placing them on the baking sheet, cover with lightly greased saran wrap and a layer of tin foil. Store in the freezer. The night before you want to serve them take out the rolls and put them in the refrigerator. Let them thaw in the refrigerator. Take them out about 8-9 hours after being in the refrigerator and let them rise until doubled. Bake according to the recipe. (If you have less time, you can take the rolls out of the freezer and let them come to room temperature on the counter - about 4 hours, then let rise until doubled).

Peppered Steak tips

Ingredients

2 cups uncooked egg noodles
1 lb top sirloin steak, cut into 3/4 inch pieces
1 tablespoon butter
2 tablespoons finely chopped shallots
8 oz baby bellas, sliced
1 teaspoon minced garlic
1 tablespoon low-sodium soy sauce
3 tablespoons all purpose flour
1 1/2 cups beef broth
1/2 teaspoon black pepper
1/4 teaspoon salt
3 fresh thyme sprigs
1 teaspoon fresh thyme leaves (I used all dried thyme)

Directions

1. Cook noodles according to directions with no salt or fat.

2. While noodles cook, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add steak; saute 5 minutes, browning on each side. Remove from pan; cover.

3. Melt butter in pan over medium-high heat. Add shallots and mushrooms; saute 4 minutes. Add garlic; saute 30 seconds. Stir in soy sauce. Sprinkle flour over mushroom mixture; cook 1 minute, stirring constantly. Gradually add broth, stirring constantly. Add pepper, salt, and thyme sprigs. Bring to a boil; book 2 minutes, or until thickened. Return beef to pan; cook 1 minute or until thoroughly heated. Discard thyme sprigs. Garnish with thyme leaves, if desired.

Serves 4: 3/4cup beef mixture and 2/3 cup noodles

Per Serving: 344cal, 12.5g fat, 27.3g prot, 28.7g carb, 1.7g fiber

Wheat Cinnamon Rolls

Wheat Cinnamon Rolls

Dough
2 c All-Purpose Flour or bread flour
2 c wheat flour
1 package of rapid rise yeast
6 Tbsp olive oil
2 c lukewarm water (120˚F-130˚F)
6 Tbsp sugar
1 tsp salt


Cinnamon filling
1 1/2 Tbsp unsalted butter - plus extra
1/3 c sugar
1/4 c cinnamon
1 c chopped walnuts


Frosting (optional)
4 Tbsp cream cheese
4 Tbsp powdered sugar
1 tsp vanilla extract


Combine the yeast and water in a small bowl. Add a teaspoon of sugar and stir once. Let it sit for 5 min.

Combine the flour, remaining sugar, butter or olive oil and salt in a large bowl and add the yeast. Mix it all together until it form into a dough blob.

Remove from the bowl and on a well-floured flat surface, knead the dough for a good 8 min until it feels elastic.

Lightly oil another bowl, place the dough in it and cover with plastic wrap and a towel and place away from light. Roughly 1 1/2 to 2 hrs or until the dough doubles in size.When the dough has doubled, punch down the dough to let the gases out and knead it again for a couple of minutes.

Preheat oven to 375˚F

On a lightly floured surface, rolls out the dough into a rectangle 1/4 to 1/2-inch thick. Spread the butter evenly over the surface, then sprinkle the sugar and cinnamon. With your hands or spatula mix all three over the surface. Sprinkle the walnuts o top and carefully the dough into a log. Cut them into 12 pieces and place them on a lightly grease a baking sheet or pan. Before placing them in the oven baste the tops of each rolls with a little bit of butter.

Bake in the oven for 15-20 minutes.

To add frosting: combine all cream cheese, powdered sugar and vanilla until well blended and spread a generous helping on each cinnamon rolls.

Serve warm.