Roll Dough

In a 4 cup measuring cup or bowl, heat 2 cups of milk in the microwave until hot but not boiling. Not even until it makes that little layer of skin. Just hot. Remove from the microwave and add 1/2 cup butter. You'll know if the milk is hot enough because it should melt the butter.

Place in mixing bowl:

3 Tbsp. yeast

1/2 cup warm, but not hot, water

1/2 cup sugar, sprinkled evenly around the yeast and water.

Let this sit for 20 minute until the yeast has risen.

Add to the mixing bowl:

2 eggs

2 Tbsp. salt

4 cups of flour

Pour the now warm milk over the flour, eggs, yeast mixture. Mix, adding more flour and kneading until the dough is light and moist. I add flour until the dough stops sticking to the sides of the bowl as it is mixed. Honestly, depending on the weather, some days it's 7 cups total and some days it's 9. Mix until a light fluffy dough. (In my Bosch, I let it mix for ten to fifteen minutes on low.) Then let it sit for 30 minutes. (If you are in a hurry, you can rush the first rising by placing the dough into a well greased bowl and covering it with a damp cloth completely. Place it in the microwave on the lowest setting for ten minutes.) Then, form the rolls into balls or ropes or three little mini-balls placed together in well-buttered muffin tins. Make sure that the pan is lathered in butter. Let raise for 30 more minutes. Bake at 400° until the rolls are golden brown. (about 17 minutes.)

For Savory Rolls – add in the savory ingredients during the kneading process!!

Savory Bread Bites

Technorati Tags: bread

I used my own roll recipe and added the following ingredients.

10 ounces diced swiss cheese (about 3/8" cubes)
1 tbsp. dry mustard
1/2 - 1 tsp. cayenne pepper
1/3 cup bacon bits

I mixed up my rolls as always and added these ingredients during the kneading. When the dough has risen, form tiny balls (between the size of a mini-marshmallow and a regular size marshmallow and place them on a buttered baking pan. Preheat the oven to 400°. Let them raise until doubled in size and bake 14 minutes or until golden brown. Remove from the oven and brush them with generously with melted butter immediately. Sprinkle generously with salt. (The swiss cheese demands it.) Serve them right out of the oven as tiny appetizer bites. Very tasty! Enjoy!

Summer Chicken & Pasta Salad

(Photo & recipe from Sophia @ Sentiments from my Kitchen)

Combine in a large bowl:

6 cups cooked chicken (I shred mine with a fork)

24 oz. shell or bow-tie pasta (I prefer the shells because bowtie pasta never cooks evenly for me)

1 small bunch green onions (chopped)

In a separate bowl, mix:

2 cups mayonnaise

1 16. oz. bottle Hidden Valley Coleslaw Dressing (I always buy two bottles and add another cup or so just before serving the salad)

Mix and chill. Then, add before serving:

1 20 oz. can of pineapple tidbits (with the juice)

1/2 pound of green and red grapes (I slice them in half)

2 large Fuji apples (chopped well)

1 cup slivered almonds (I've also used chopped cashews!!)

Funeral Potatoes

 

Funeral Potatoes are called funeral potatoes because they are the staple at every LDS funeral I've ever attended!

8 large potatoes (boiled or baked, then chopped into bite size or smaller pieces)

1 can cream of mushroom soup

1 can cream of chicken soup

2 cups sour cream

2 cups grated cheese

1/2 cup green onion chopped

2 tbsp. butter

1/2 cup bacon pieces (topping)

Sprinkle salt to taste over the potatoes and then pour the remaining mixture over the potatoes. Do not mix. Cover with bacon pieces and more cheese. Bake at 350° till bubbly

OR

Toss all ingredients (plus 1 soup can of milk) in the crockpot and let them cook all afternoon, then add more cheese at the end.   Either way, Enjoy!

Grilled Buttermilk Chicken

Sure enough, this wonderful recipe from Cheeky Kitchen  delivers on fast and easy! It was done in 15 minutes and tasted so good with a spoonful of cheddar mashed potatoes and a green salad drizzled with buttermilk ranch. (or Thousand Island for Curtis.) 

1 T. minced garlic (the canned, prechopped sort)
3 T. worchestchire sauce
2 T. melted butter
¼ c. buttermilk
4 chicken breasts, sliced in half

15-20 minutes before grilling, remove chicken from fridge. Pour all ingredients over the top of the chicken, making sure all sides of the chicken are fully covered. Sprinkle both sides of each chicken breast with buttermilk chicken rub. Cover and allow to marinate for 10-15 minutes. Grill. Serve.

Buttermilk Chicken Rub

A little of this rub goes a long way. This recipe makes enough rub for at least 6 batches of Buttermilk chicken.

1 ½ T. ground celery seed 
1 t. fresh-ground pepper
1 t. onion powder
1 t. garlic powder
½ tsp. smoked paprika
½ t. ground yellow mustard
¼ t. dill (dried) or 1/4 t. chopped parsley

Mix all ingredients together in a small bowl. Sprinkle on Grilled Buttermilk Chicken. Store in a small plastic container or ziploc bag.

Gourmet Lemonade

Gourmet Lemonade Syrup Concentrate

As simple as gourmet comes, yeilding enough concentrate to make glass after glorious glass of this sweet, fresh lemonade with just a titch of added flavor for interest. How lovely is that?!

3 c. fresh-squeezed lemon juice

3 c. sugar

2 whole nutmeg

Dash of ground nutmeg

1/2 vanilla bean (one with the seeds already scraped out)

1/4 tsp. almond flavoring

In a large saucepan, combine 1 1/2 cups of the lemon juice and all of the sugar. Add the whole nutmeg, dash of nutmeg, vanilla bean and almond flavoring. Stir together over medium-high heat, just until the sugar dissolves. Remove and stir in remaining lemon juice. Store in the fridge for up to 1 week.

To make lemonade: add three parts of water to one part of lemonade concentrate.

 

Pure Fruit Icecubes

A glass of lemonade is a true treat. But a glass of lemonade that you get to customize with colored cubes of frozen fruit? Well, that's just a dream come true for kids and adults alike. Absolutely a dream come true.

2 c. prepared Gourmet Lemonade

Variation of fresh fruits to puree in blender

(try kiwi, berries, mangos, guava, limes, watermelon, cherries)

In a blender, add a single type of fresh fruit (use several tablespoons of prepared lemonade if needed to thin out for complete pureeing). Blend well, pureeing entirely or leaving just a touch of chunkiness if desired. Pour pureed fruit into ice cube trays. Freeze. Drop into glasses of fresh Gourmet Lemonade. Enjoy!

Peanut Butter Oatmeal Bars

1 c. peanut butter

1 egg

1/2 c. butter

1 c. brown sugar

1 c. Coach's Oats

3/4 c. whole wheat flour

1/4 c. white flour

1/2 tsp. soda

In a large bowl, cream together peanut butter, egg, butter and brown sugar until light an whippy. Add remaining ingredients, then press into a small cookies sheet. Bake in an oven preheated to 375 degrees for exactly nine minutes. Don't overcook it! It might look a little soft and gooey, but it will set as it cools. Allow to cool before frosting & cutting into bars.

Whippy Cocoa Fudge Frosting

Who knew that four ingredients could make a frosting so, so divine? Well, now we do. Shall we tell the world or keep it secret and eat it all ourselves?

2 sticks butter, softened

4 c. powdered sugar

1/4 c. milk

1 1/2 c. semi-sweet chocolate chips

In a microwave safe bowl, melt chocolate chips just until barely melted. Using and electric beater/mixer, beat in the butter, then slowly add the powdered sugar and just enough milk to make the frosting a nice, spreadable consistency. Frost cooled bars. Allow frosting to set up for about 30 minutes before cutting. ENJOY!

Recipe & Photo’s from Cheeky Kitchen!! :) LOVE HER!!

Ramen Cabbage Salad

Ingredients

• 1/2 large head cabbage, coarsely chopped
• 1 (3 ounce) package ramen noodles, crushed
• 1/2 cup sunflower seeds
• 1/2 cup vegetable oil
• 3 tablespoons white sugar
• 3 tablespoons distilled white vinegar

Directions

1. Toss together the cabbage, noodles and sunflower seeds or almonds.
2. Whisk together the ramen flavor packet, oil, sugar and vinegar. Pour over cabbage mixture and toss evenly to coat.

Ramen Noodle Salad

Ingredients

• 4 (3 ounce) packages chicken flavored ramen noodles
• 1 cup diced celery 
• 1/2 red onion, diced
• 1/2 green bell pepper, diced
• 4 ounces frozen green peas
• 1 cup mayonnaise (or greek yogurt)

Directions

1. Break noodles and cook as directed on package. Drain and rinse noodles under cold water.
2. In a large bowl, combine the noodles, celery, water chestnuts, red onion, bell pepper and peas.
3. Prepare the dressing by whisking together the mayonnaise and ramen noodle seasoning mix. Pour over noodle mixture and toss until well coated. Refrigerate until chilled and serve.

Lap Salad

Ingredients

• 2 boneless chicken breast halves, cooked and diced
• 2 ounces almonds
• 2 green onions, chopped
• 1 tablespoon white sugar
• 2 tablespoons sesame seeds
• 1 (3 ounce) package ramen noodles, crushed
• 1/2 medium head cabbage, shredded
• 1/2 cup vegetable oil
• salt and pepper to taste
• 3 tablespoons distilled white vinegar

Directions

1. Combine chicken, nuts, onion, sugar, sesame seeds, noodles and their flavor packet and cabbage in large bowl. In small bowl combine oil, salt, pepper and vinegar. Pour oil mixture over noodle mixture. Let stand overnight in refrigerator and serve.

Just another spin on the Ramen Salad – this time adding in some protein from the chicken!!

Slow Cooker Puffy Pizza

(Picture from A Year of Slow Cooking – the recipe is from her, too but, I have changed it to fit OUR family!!)

The Ingredients.

1 pound lean ground beef
1 small onion – emulsified with garlic and spaghetti sauce mix)
1 garlic clove, minced
1 (1.5) ounce packet of spaghetti mix (see below for my recipe)
1/2 teaspoon oregano
1 (15-ounce) can tomato sauce
1/2 cup water

for puffy topping:

1 cup all-purpose flour (Mixture of wheat and white)       1 cup milk
2 eggs      1 cup shredded mozzarella cheese
20 pepperoni slices         1/2 cup sliced olives, optional

Homemade Spaghetti Sauce Mix

1 1/2 teaspoons kosher salt
1 tablespoon cornstarch
1 tablespoon dried minced onion or onion powder
1 tablespoon parsley flakes
1 teaspoon granulated white sugar
1/4 teaspoon garlic powder
2 teaspoons green pepper flakes (ground to a powder)
3/4 teaspoon Italian seasoning

The Directions.

In crock pot brown beef, onion, and garlic. Drain fat, and add spaghetti sauce mix, oregano, tomato sauce, and water. Stir over low heat until tiny bubbles appear. I have a slow cooker that you can  sauté in. If you can’t in yours – do the aforementioned in a skillet on the stove top.
In a mixing bowl, combine the ingredients for your puffy topping: flour, milk, eggs, and cheese. Pour evenly over the top. Place pepperoni slices and olives on top of the topping.
Cover and cook on high for 4 hours, or until the topping has turned golden brown, puffed up, and pulled away from the sides.

***** Okay, I cooked this recipe up. While it was good, it most definitely was NOT pizza like. It tasted more like a Pizza quiche. :) The children had mixed feelings on it - but, they ate it. I will probably make it again but, make it more breakfasty like for conference morning or something. :) *****

Easy Cheese and Pea Pasta Bake

Ingredients

• 12 ounces uncooked medium shell pasta
• 1 garlic clove, minced (or 1 tsp powder)
• 2 tablespoons butter
• 3 tablespoons all-purpose flour
• 3 1/2 cups milk
• 1 cup frozen peas
• 1/2 to 1 teaspoon salt (can use salt substitute or salt free herb blend)
• 1/4 teaspoon pepper 
• 3 cups (12 ounces) shredded cheddar cheese, divided
• 1-1/2 cups (6 ounces) shredded Mozzarella cheese

Directions

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute the onions and garlic in butter for 5 minutes or until tender. Stir in flour until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add peas,  salt, & pepper; simmer for 1 minute. Stir in 2 cups cheddar cheese and Monterey Jack cheese until melted. Remove from the heat.
• Drain pasta; transfer to a greased 13-in. x 9-in. baking dish. Stir in cheese sauce. Sprinkle with remaining cheddar cheese.
• Bake, uncovered, at 375° for 35-40 minutes or until golden brown and bubbly. 
• Yield: 12 servings.

Vanilla Fortune Cookies

Vanilla Fortune Cookies
3 egg whites
3/4 c. powdered sugar
1/2 c. white flour
2 T. butter
1/2 tsp. pure vanilla
Mix all ingredients together until very smooth. Spoon 1-2 teaspoons onto a cookie sheet (covered in parchment is best), spread with a flat knife until you've created very thin circles of batter. Bake in an oven preheated to 350 degrees for about 5 minutes, or just until the edges turn brown. Remove from the oven and immediately put a fortune in the center of each cookie. Fold in half, twist backward, pinch gently in the center to close. Allow to cool, uncovered for 1-2 hours. Cookies will harden as they air dry.
Pictures & recipe from Cheeky Kitchen – love her!! :)

Orange Chicken

1 1/2 lbs chicken breast, uncooked  3 well beaten eggs
2 T. milk     1 c. cornstarch
Salt & Pepper to taste

Slice chicken into bite-sized pieces. Dip chicken pieces in egg mixture, coat in cornstarch, then dip again in egg mixture. Fry in oil heated over a medium or medium-high stove, until lightly browned on both sides. Remove and allow to cool on a paper towel before transferring to a cookie sheet. To cook, make sure chicken pieces are in a single layer on cookie sheet, coat with orange-kumquat glaze and bake according to directions below.

Orange Glaze

1/2 c. soy sauce        1/4 c. catsup
1/2 c. Orange marmalade       1 T. sliced walnuts  

1/2 cup sweet chili sauce 

In a medium saucepan, combine soy sauce, catsup, orange marmalade & Juice and zest, and red pepper flakes. Stir together over medium heat and bring just to a boil. Drizzle sauce over prepared chicken. Bake in an oven preheated to 400 degrees for 20-25 minutes, stirring often to coat the chicken with the glaze. Remove from oven when glaze is no longer puddled around the chicken, it should be sticky and fully coating the chicken. Garnish with chives or chopped scallions, and sliced walnuts. Serve immediately over rice.

I served mine over ramen noodles that I had cooked but, not added the seasonings too. After draining it I drizzled some Extra Virgin Olive Oil over it so that it wouldn't stick. If I had more time I would have had a side of yummy stir fry veggies and maybe added some garlic to the noodles and some other seasonings. But, it was tasty - had a bit of spice to it, but, not too spicy for the kiddoes. They all LOVED it!! :) Which is a bonus!!

Outrageous Brownies

Ingredients

• 1 pound unsalted butter
• 1 pound plus 12 ounces semisweet chocolate chips
• 6 ounces unsweetened chocolate
• 6 extra-large eggs
• 3 tablespoons instant coffee granules
• 2 tablespoons pure vanilla extract
• 2 1/4 cups sugar
• 1 1/4 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 3 cups chopped walnuts

Directions

Preheat the oven to 350 degrees.

Butter and flour a 12 x 18 x 1-inch baking sheet.

Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.

In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the walnuts and 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the baking sheet.

Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 15 minutes, until a toothpick comes out clean. Do not over bake! Allow to cool thoroughly, refrigerate, and cut into 20 large squares.