Prep time: 1 hr
Rise time: 30-45 min
Bake time: 30-37 min
Makes: 3 dozen rolls
7 1/2 to 8 c Ultragrain All-Purpose Flour with Whole Grain
1/2 c Sugar
4 tsp Salt
2 envelopes Fleischmann's RapidRise Yeast
1 1/2 c Milk
1 1/2 c Water
1/2 c Butter or Margarine
2 Eggs
Melted Butter, optional
Mix 3 c flour, sugar, salt and undissolved yeast in a large mixer bowl. Combine milk, water and butter and heat until very warm (120-130 DF). Add to flour mixture with eggs; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 2 cups flour. Beat at high speed 2 minutes, scraping bowl occasionally.
Stir in enough additional flour to make a soft dough. Turn out onto lightly floured surface and knead until smooth and elastic, about 6-8 minutes. Cover; let dough rest 10 minutes.
Divide dough into 3 equal pieces. Roll each piece into a 12x9" rectangle. Cut in to (1 inch) strips. Tie each strip into a loose knot. Place rolls on greased or parchment paper lined baking sheet about 2 inches apart. Repeat with remaining dough. Cover; let rise in a warm, draft-free place until almost doubled, about 30-45 mins.
Bake in preheated 275 DF oven for 20-25 minutes, or until rolls just start to change color. Remove rolls to wire racks. Place cooled rolls in resealable bags and freeze up to 1 month.
Place rolls on ungreased baking sheet. Bake in preheated 400 DF oven for 10-12 minutes, or until golden brown. If desired, brush hot rolls with melted butter. Rolls are best served warm.
Thursday, November 17, 2011
Nilla Wafer Chocolate Mousse Torte
37 Nilla Wafers, divided
4 squares Baker's Semi-Sweet Chocolate, divided
2 pkgs JellO Chocolate Instant Pudding
2 c plus 2 tbsp Cold Milk, divided
1 tub (8oz) Cool Whip Whipped Topping, thawed, divided
1 pkg (8oz) Philadelphia Cream Cheese, softened
1/4 c Sugar
3/4 c Fresh Raspberries
Stand 16 wafers around edge of 9-in round pan lined with plastic wrap. Melt 3 chocolate squares.
Beat pudding mixes and 2 cups milk in medium bowl with whisk for 2 minutes. Add melted chocolate; mix well. Stir in 1 cup Cool Whip; pour into prepared pan.
Beat cream cheese, sugar and remaining milk with mixer until well blended. Stir in 1 cup Cool Whip; spread over pudding. Top with remaining wafers. Refrigerate 3 hours.
Meanwhile, shave remaining chocolate square into curls. Invert torte onto plate; remove plastic wrap. Top torte with remaining Cool Whip, berries and chocolate curls.
How to make chocolate curls: Warm chocolate square by warming it, unwrapped, on high for a few seconds. Hold the square steadily and draw a vegetable peeler slowly over bottom of square to make curls.
4 squares Baker's Semi-Sweet Chocolate, divided
2 pkgs JellO Chocolate Instant Pudding
2 c plus 2 tbsp Cold Milk, divided
1 tub (8oz) Cool Whip Whipped Topping, thawed, divided
1 pkg (8oz) Philadelphia Cream Cheese, softened
1/4 c Sugar
3/4 c Fresh Raspberries
Stand 16 wafers around edge of 9-in round pan lined with plastic wrap. Melt 3 chocolate squares.
Beat pudding mixes and 2 cups milk in medium bowl with whisk for 2 minutes. Add melted chocolate; mix well. Stir in 1 cup Cool Whip; pour into prepared pan.
Beat cream cheese, sugar and remaining milk with mixer until well blended. Stir in 1 cup Cool Whip; spread over pudding. Top with remaining wafers. Refrigerate 3 hours.
Meanwhile, shave remaining chocolate square into curls. Invert torte onto plate; remove plastic wrap. Top torte with remaining Cool Whip, berries and chocolate curls.
How to make chocolate curls: Warm chocolate square by warming it, unwrapped, on high for a few seconds. Hold the square steadily and draw a vegetable peeler slowly over bottom of square to make curls.
Friday, October 14, 2011
Wet Rubs and Marinades
from Morning Star
Cajun Seasoning+ orange marmalade = Sweet Heat Creole
Soy sauce + brown sugar + sesame seeds + garlic = Korean BBQ
Chipotle chili powder + cinnamon + salt + olive oil = Cowboy Hot Sauce
Lemon Juice + honey + soy sauce = Sweet & Sour Soy
Cider vinegar + pineapple juice + dry mustard = Tropical Tang
Plain yogurt + dijon + dill + thyme + cayenne= Greece Fire
Cajun Seasoning+ orange marmalade = Sweet Heat Creole
Soy sauce + brown sugar + sesame seeds + garlic = Korean BBQ
Chipotle chili powder + cinnamon + salt + olive oil = Cowboy Hot Sauce
Lemon Juice + honey + soy sauce = Sweet & Sour Soy
Cider vinegar + pineapple juice + dry mustard = Tropical Tang
Plain yogurt + dijon + dill + thyme + cayenne= Greece Fire
Saturday, September 17, 2011
Spanish Potatoes
1 tbsp Butter
1 tbsp Flour
1/2 tsp Salt
1/8 tsp White Pepper
1/8 tsp dry Mustard
1 c Milk
2 c cold boiled potatoes (peeled)
2 tsp Green Pepper, chopped
1 tbsp chopped Onion
8 Stuffed Olives, sliced
1/4 c grated American Cheese or a Mexican/Spanish cheese of choice
Preheat oven to 375 DF. Melt the butter and stir in the flour, salt, pepper, and mustard. Gradually add the milk, and stir to make a well-blended sauce.
Add the potatoes, green pepper, onion and olives. Place in a well buttered casserole dish. Top with cheese. Bake until the cheese has browned on the top.
Serves 4
1 tbsp Flour
1/2 tsp Salt
1/8 tsp White Pepper
1/8 tsp dry Mustard
1 c Milk
2 c cold boiled potatoes (peeled)
2 tsp Green Pepper, chopped
1 tbsp chopped Onion
8 Stuffed Olives, sliced
1/4 c grated American Cheese or a Mexican/Spanish cheese of choice
Preheat oven to 375 DF. Melt the butter and stir in the flour, salt, pepper, and mustard. Gradually add the milk, and stir to make a well-blended sauce.
Add the potatoes, green pepper, onion and olives. Place in a well buttered casserole dish. Top with cheese. Bake until the cheese has browned on the top.
Serves 4
Corn Chowder
1/2 c Butter
4 stalks Celery, sliced thin
2 Onions, sliced thin
1 large Green Pepper, seeded and diced
6 Potatoes, peeled and diced
3 c Chicken Broth
3 to 4 c cooked Corn, removed from cob
1/2 c minced Parsley
2 c Milk
1 c Half and Half
1 tbsp Worcestershire sauce
1 1/2 tsp. Salt
1/2 tsp White Pepper
Melt the butter in a soup kettle. Add celery, onion and green pepper. Saute for 4 minutes-do NOT brown. Add potatoes and broth; stir, and then heat to boiling. Reduce heat, cover and let simmer for 15 minutes. Add corn and parsley; simmer 5 minutes. Add milk, half and half, Worcestershire sauce, salt and pepper. Heat through, and serve.
Serves 6 to 8.
4 stalks Celery, sliced thin
2 Onions, sliced thin
1 large Green Pepper, seeded and diced
6 Potatoes, peeled and diced
3 c Chicken Broth
3 to 4 c cooked Corn, removed from cob
1/2 c minced Parsley
2 c Milk
1 c Half and Half
1 tbsp Worcestershire sauce
1 1/2 tsp. Salt
1/2 tsp White Pepper
Melt the butter in a soup kettle. Add celery, onion and green pepper. Saute for 4 minutes-do NOT brown. Add potatoes and broth; stir, and then heat to boiling. Reduce heat, cover and let simmer for 15 minutes. Add corn and parsley; simmer 5 minutes. Add milk, half and half, Worcestershire sauce, salt and pepper. Heat through, and serve.
Serves 6 to 8.
Zatarain's Jambalaya
Makes 12 (1 cup) servings
Prep time: 5 min
Cook time: 25 min
Ingredients:
5 c Water
1/4 c Oil (optional)
2 pkgs Zatarain's Jambalaya Mix, Original
1 pound boneless, skinless Chicken Breasts, cubed
1 pound smoked Sausage, sliced 1/4" thick
1/2 c sliced Green Onions (optional)
Bring water and oil to boil in large saucepan. Stir in rice mixes, chicken and sausage; return to boil. Reduce heat to low; cover and simmer 25 minutes or until rice is tender.
Remove from heat. Let stand 5 minutes. Sprinkle with green onions before serving.
Prep time: 5 min
Cook time: 25 min
Ingredients:
5 c Water
1/4 c Oil (optional)
2 pkgs Zatarain's Jambalaya Mix, Original
1 pound boneless, skinless Chicken Breasts, cubed
1 pound smoked Sausage, sliced 1/4" thick
1/2 c sliced Green Onions (optional)
Bring water and oil to boil in large saucepan. Stir in rice mixes, chicken and sausage; return to boil. Reduce heat to low; cover and simmer 25 minutes or until rice is tender.
Remove from heat. Let stand 5 minutes. Sprinkle with green onions before serving.
Zatarain's Red Bean and Rice Party Bowl
Makes 60 (2 tbsp) servings
Prep Time: 10 mins
Cook Time: 40 mins
Ingredients:
3 c Water
1 pkg Zatarain's Red Beans and Rice
1 c Salsa
2 tbsp chopped Jalepeno peppers
2 pkgs (8oz ea) Cream Cheese, softened
2 c (8 oz) Shredded Cheddar Cheese
Prepare rice mis as directed on package, using 3 cups of water instead of 3 1/4 cups.
Reserve 1/4 to 1/2 cup of the shredded cheese to garnish, if desired. Stir remaining ingredients into rice mixture. Place mixture into food processor or blender; cover. Process/blend until smooth.
Keep dip warm in a chafing dish or slow cooker, if desired.
Prep Time: 10 mins
Cook Time: 40 mins
Ingredients:
3 c Water
1 pkg Zatarain's Red Beans and Rice
1 c Salsa
2 tbsp chopped Jalepeno peppers
2 pkgs (8oz ea) Cream Cheese, softened
2 c (8 oz) Shredded Cheddar Cheese
Prepare rice mis as directed on package, using 3 cups of water instead of 3 1/4 cups.
Reserve 1/4 to 1/2 cup of the shredded cheese to garnish, if desired. Stir remaining ingredients into rice mixture. Place mixture into food processor or blender; cover. Process/blend until smooth.
Keep dip warm in a chafing dish or slow cooker, if desired.
Thursday, September 8, 2011
Zesty Chicken Breasts
1 tbsp Parsley
2 tsp unsalted Butter
1 tbsp Worcestershire Sauce
1 lb boneless, skinless Chicken Breast
1 tsp Dijon Mustard
1 1/2 tsp Black Pepper
2 tbsp Lemon Juice
2 tsp Lemon Zest
Rub equal amounts of lemon zest on to each side of chicken breast. Sprinkle with pepper, pressing with hands to adhere. Melt butter in a heavy nonstick skillet over medium heat.
Saute chicken 4-5 minutes per side or until chicken is golden and opaque throughout. Transfer to a platter and keep warm. Add lemon juice, Worcestershire sauce, and mustard to skillet, stirring with a wooden spoon to deglaze. Pour sauce over chicken breasts and sprinkle with parsley.
2 tsp unsalted Butter
1 tbsp Worcestershire Sauce
1 lb boneless, skinless Chicken Breast
1 tsp Dijon Mustard
1 1/2 tsp Black Pepper
2 tbsp Lemon Juice
2 tsp Lemon Zest
Rub equal amounts of lemon zest on to each side of chicken breast. Sprinkle with pepper, pressing with hands to adhere. Melt butter in a heavy nonstick skillet over medium heat.
Saute chicken 4-5 minutes per side or until chicken is golden and opaque throughout. Transfer to a platter and keep warm. Add lemon juice, Worcestershire sauce, and mustard to skillet, stirring with a wooden spoon to deglaze. Pour sauce over chicken breasts and sprinkle with parsley.
Banana Pancakes
1 1/2 c All Purpose Flour
1 1/3 c Milk
1 Banana, mashed
1/4 c Walnuts, chopped
2 tbsp Sugar
1 Egg, lightly beaten
2 tsp Baking Powder
3 tbsp Vegetable Oil
3/4 tsp Salt
Stir milk, egg, banana, and sugar in a bowl. Combine flour, baking powder, and salt in another bowl. Stir milk mixture into flour mixture until combined. Stir in walnuts.
Heat a heavy skillet over medium heat. Once hot, grease with oil... use approx. 1/3 c per pancake.
Serve with desired toppings.
1 1/3 c Milk
1 Banana, mashed
1/4 c Walnuts, chopped
2 tbsp Sugar
1 Egg, lightly beaten
2 tsp Baking Powder
3 tbsp Vegetable Oil
3/4 tsp Salt
Stir milk, egg, banana, and sugar in a bowl. Combine flour, baking powder, and salt in another bowl. Stir milk mixture into flour mixture until combined. Stir in walnuts.
Heat a heavy skillet over medium heat. Once hot, grease with oil... use approx. 1/3 c per pancake.
Serve with desired toppings.
Monday, September 5, 2011
Creamers!
PUMPKIN SPICE CREAMER!! I want I want I want!!
http://deliciouslyorganic.net/homemade-coffee-creamer/
Saturday, August 20, 2011
Chicken Asparagus Casserole
2 tsp Veggie Oil
1 c chopped Green and Red Peppers
1 medium Onion, chopped
2 cloves Garlic, minced
1 can of Cream of Asparagus Soup
1 (8oz) tub Ricotta Cheese
2 c shredded Cheddar Cheese, divided
2 Eggs
1 1/2 c chopped, cooked Chicken
1 (10oz) pkg frozen, chopped Asparagus--thawed and drained OR 1/2 lb fresh cut into 1/2" pieces, cooked (6 c water boiling on high, add asparagus pieces, reduce heat to medium, cover and cook 5-8 minutes)
1 (8oz) bag Egg Noodles, cooked
Black Pepper
Preheat oven to 350 DF (new acronym! degrees Fahrenheit!) Grease 13"x 9" pan.
Heat oil in a skillet over med-high heat. Add bell peppers, onion, and garlic; cook and stir until veggies are crisp-tender.
Mix soup, ricotta cheese, 1 c cheddar cheese and eggs in large bow until well blended. Add onion mixture, chicken, asparagus and noodles; mix well. Season with pepper.
Fill greased 13x9 pan then top with other cup of cheese.
Bake 30 mins or until center is set and cheese is bubbly. Let stand 5 mins before serving
Makes 12 servings
1 c chopped Green and Red Peppers
1 medium Onion, chopped
2 cloves Garlic, minced
1 can of Cream of Asparagus Soup
1 (8oz) tub Ricotta Cheese
2 c shredded Cheddar Cheese, divided
2 Eggs
1 1/2 c chopped, cooked Chicken
1 (10oz) pkg frozen, chopped Asparagus--thawed and drained OR 1/2 lb fresh cut into 1/2" pieces, cooked (6 c water boiling on high, add asparagus pieces, reduce heat to medium, cover and cook 5-8 minutes)
1 (8oz) bag Egg Noodles, cooked
Black Pepper
Preheat oven to 350 DF (new acronym! degrees Fahrenheit!) Grease 13"x 9" pan.
Heat oil in a skillet over med-high heat. Add bell peppers, onion, and garlic; cook and stir until veggies are crisp-tender.
Mix soup, ricotta cheese, 1 c cheddar cheese and eggs in large bow until well blended. Add onion mixture, chicken, asparagus and noodles; mix well. Season with pepper.
Fill greased 13x9 pan then top with other cup of cheese.
Bake 30 mins or until center is set and cheese is bubbly. Let stand 5 mins before serving
Makes 12 servings
Oven Baked Chicken Parmesan
4 Chicken breasts
Flour
1 Egg, beaten
3/4 c bread crumbs
Pasta sauce
Mozzarella Cheese
Preheat oven to 400 degrees F
Dip chicken in flour then egg then bread crumbs.
Bake for 20 minutes, uncovered.
Pour sauce over the center of chicken, across the pan and then top with cheese. Bake for 10 or more mins.
Flour
1 Egg, beaten
3/4 c bread crumbs
Pasta sauce
Mozzarella Cheese
Preheat oven to 400 degrees F
Dip chicken in flour then egg then bread crumbs.
Bake for 20 minutes, uncovered.
Pour sauce over the center of chicken, across the pan and then top with cheese. Bake for 10 or more mins.
Mini Chicken Pot Pies
1 container (16oz) Reduced Fat Biscuits
1 1/2 c Milk
1 pkg White Sauce Mix
2 c cut up cooked Chicken
1 c frozen Veggies, partially thawed (green beans, carrots, corn, peas)
2 c shredded Cheddar Cheese
Preheat oven to 400 degree F
Press biscuits into 8 (8oz) custard cups--pressing up sides to form crust
Whisk milk and sauce mix in med sauce pan. Bring to boil over med-low; simmer 1 min, whisking constantly, until thickens. Stir in chicken and veggies.
Spoon approx. 1/3 c into each cup. Place on cookie sheet before putting in the oven (for spill over)
Bake 15 mins. Top with cheese and bake 3 more min until golden
1 1/2 c Milk
1 pkg White Sauce Mix
2 c cut up cooked Chicken
1 c frozen Veggies, partially thawed (green beans, carrots, corn, peas)
2 c shredded Cheddar Cheese
Preheat oven to 400 degree F
Press biscuits into 8 (8oz) custard cups--pressing up sides to form crust
Whisk milk and sauce mix in med sauce pan. Bring to boil over med-low; simmer 1 min, whisking constantly, until thickens. Stir in chicken and veggies.
Spoon approx. 1/3 c into each cup. Place on cookie sheet before putting in the oven (for spill over)
Bake 15 mins. Top with cheese and bake 3 more min until golden
Homemade Mocha Frap
1 c Skim/Vanilla Soy Milk
1 1/2 c chocolate non-fat Frozen Yogurt
1/2 c cold, strong Coffee/Espresso
2 c crushed Ice
1 tsp Vanilla
Makes 4 servings
1 1/2 c chocolate non-fat Frozen Yogurt
1/2 c cold, strong Coffee/Espresso
2 c crushed Ice
1 tsp Vanilla
Makes 4 servings
Brunswick Stew
2 lb Chicken
2 1/3 c cold Water, divided
1 (14 1/2oz) can of Tomatoes, cut up and undrained
2 large Celery ribs, sliced
1 medium Onion, chopped
2 cloves Garlic, minced
1 Bay Leaf
1/2 tsp Salt
1/8 tsp Ground Red Pepper
6 small unpeeled New Potatoes, halved
1 c frozen Succotash
1 c cubed Ham
1 tbsp Flour
In 5 quart pan, combine chicken, 2 c water, tomatoes with juice, celery, onion, garlic, bay leaf, salt and red pepper. Bring to boil over high heat, reduce to med-low; simmer, uncovered for 45 mins (tender chicken) skimming foam off top.
Remove chicken and bay leaf. Cut into bite size pieces
Add potatoes, succotash and ham. Bring to boil. Reduce heat, simmer uncovered for 20 mins/tender potatoes. Stir in chicken.
Stir flour into remaining 1/3 c water till smooth. Stir into stew. Cook and gently stir over medium heat till bubbly.
2 1/3 c cold Water, divided
1 (14 1/2oz) can of Tomatoes, cut up and undrained
2 large Celery ribs, sliced
1 medium Onion, chopped
2 cloves Garlic, minced
1 Bay Leaf
1/2 tsp Salt
1/8 tsp Ground Red Pepper
6 small unpeeled New Potatoes, halved
1 c frozen Succotash
1 c cubed Ham
1 tbsp Flour
In 5 quart pan, combine chicken, 2 c water, tomatoes with juice, celery, onion, garlic, bay leaf, salt and red pepper. Bring to boil over high heat, reduce to med-low; simmer, uncovered for 45 mins (tender chicken) skimming foam off top.
Remove chicken and bay leaf. Cut into bite size pieces
Add potatoes, succotash and ham. Bring to boil. Reduce heat, simmer uncovered for 20 mins/tender potatoes. Stir in chicken.
Stir flour into remaining 1/3 c water till smooth. Stir into stew. Cook and gently stir over medium heat till bubbly.
Creamy Chicken and Pasta w/ Spinach
6 oz cooked Egg Noodles
1 tbsp Olive Oil
1/4 c. chopped Onion
1/4 c. chopped Red Bell Pepper
1 (10 oz) pkg frozen Spinach, thawed and drained
2 boneless Chicken Breasts, cooked and cut in 1" pieces
1 can sliced Mushrooms (4oz)
1 (8oz) tub Sour Cream
3/4 c. Half and Half
2 Eggs, beaten
1/2 tsp salt
Preheat oven to 350 degree oven, grease a 13"x9" pan
Heat oil in a large skillet over med-high heat. Add onion and bell pepper, cook and stir for 2 min (until onion is tender). Add spinach, chicken, mushrooms, and noodles; stir.
Combine cheese, sour cream, half and half, eggs, and salt in a medium bowl, blend well.
Add cheese mixture to chicken mixture; stir.
Put in pan, bake covered for 30-35 min at 350 F
1 tbsp Olive Oil
1/4 c. chopped Onion
1/4 c. chopped Red Bell Pepper
1 (10 oz) pkg frozen Spinach, thawed and drained
2 boneless Chicken Breasts, cooked and cut in 1" pieces
1 can sliced Mushrooms (4oz)
1 (8oz) tub Sour Cream
3/4 c. Half and Half
2 Eggs, beaten
1/2 tsp salt
Preheat oven to 350 degree oven, grease a 13"x9" pan
Heat oil in a large skillet over med-high heat. Add onion and bell pepper, cook and stir for 2 min (until onion is tender). Add spinach, chicken, mushrooms, and noodles; stir.
Combine cheese, sour cream, half and half, eggs, and salt in a medium bowl, blend well.
Add cheese mixture to chicken mixture; stir.
Put in pan, bake covered for 30-35 min at 350 F
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