Parker House Rolls

These rolls are yuuuuummmmmy! Because of the way you shape the rolls and dip them in melted butter, they melt in your mouth and open up in 1/2 really nicely. These are great with soups, as a side with a nice roast and mashed potatoes dinner, or simply with a little butter or jam smeared on them as a treat.

Recipe from: Mel's Kitchen Cafe:

Parker House Rolls (Two Hour Roll Recipe)


*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.

Pumpkin/Squash Bisque

My mom used to make this for us on Halloween (and on other days in the fall/winter time). I can't explain how wonderfully delicious this soup is. I always make it with parker house rolls and it is just divine! It definitely has the flavor of Autumn all mixed up in it!

2 T butter
1 very large sweet onion chopped
1/2 t dried rosemary leaves, chopped
2 cloves garlic minced
5 cups peeled, diced butternut squash or pumpkin
1 cup peeled diced potatoes
5 cups chicken stock
1 t salt
pepper to taste
1/2 c light cream
1 1/2 c diced cooked ham (optional, I usually opt out on this)

Melt butter in medium soup pot or large sauce pan. Stir in onion and rosemary. Partially cover pan and cook the onion over medium heat for 10 minutes, stirring occasionally. Stir in garlic and cook another minute.

Add squash/pumpkin, potatoes, chicken stock, and salt. Bring to a boil. Reduce heat and cover the pot. Cook the soup at a low boil for 20 minutes or until vegetables are very soft. Remove the pan from heat. Using a slotted spoon, transfer soup solids and a ladle full of broth to food processor or blender. (Do in batches if processor is small). Puree the vegetables, then stir back into broth. Stir in pepper, cream and ham several minutes before serving.

Serves 6.

Chicken Lemon Basil Pasta

I love this pasta dish. The zing from the lemons, mixed with the grilled chicken and cheesey pasta really makes for a delicious concoction. I like to make this for new moms since it is fairly simple, makes a large batch, isn't your typical lasagna or red sauce noodle dish, and it transports easily. Serve it up with a loaf of artisan bread and, if you're feeling healthy, maybe a salad, and voila!

Adapted from The Pioneer Woman:

For 8 servings:


2 - 4 chicken breasts grilled and sliced (I only use 2 if they are the big ones like the frozen ones from Costco)
1 lb penne pasta cooked per package directions
1/2 stick butter
3 - 4 whole lemons
1 cup milk (preferably 2% or whole if you have it)
1 1/2 cups grated Parmesan cheese
salt and pepper
20 whole basil leaves chopped

Cook pasta, reserving 1 cup of hot pasta water when you drain. Set pasta aside in a colander.

In the same pot, melt butter over medium heat. Squeeze in the juice of 3 to 4 lemons. Whisk together. Pour in milk. Whisk until hot. Dump in cheese and whisk until melted. Add salt and pepper. Check consistency, adding some of the hot pasta water to loosen the sauce if needed.

Pour pasta and sauce into a large serving bowl. Sprinkle remaining basil all over the top, then add sliced chicken breasts. Serve immediately!

Turkey Meatball Sandwiches

These are fairly healthy sandwiches and really tasty. In fact I'm craving one right now! Eric could tell there was a different in the texture of the turkey meatballs vs. ground beef meatballs. I think it would be less of a difference if you used the ground turkey that is like 80/20 fat or something like that rather than the 97% fat free. Of course the healthiness of them would go down a bit, but it will still be much more healthy than the beef alternative.

Recipe from Heather Christo Cooks:

Turkey Meatballs, makes 8 sandwiches

1lb ground turkey
1 egg
½ cup finely grated Parmesan
1 Tbs dried greek oregano
1 Tsp kosher salt
¼ tsp crushed red pepper flakes

3 cups fresh tomato sauce (or high quality jarred sauce)
2 large baguettes, cut into 4 pieces
1 cup freshly grated mozzarella cheese
fresh basil, julienned
olive oil
2 Cloves of raw whole garlic, peeled

-Mix first 6 ingredients in a medium bowl until they are completely combined.
-With clean hands, roll the turkey into medium sized meatballs and set on a sheet of parchment.

-Bring a saucepan of salted water to a simmer.

-Place the meatballs in the simmering water and cook until they are just cooked through, and float to the top of the water.
-Remove the meatballs from the water with a strainer and reserve.
-When all of the meatballs have been cooked, use the saucepan to heat the tomato sauce.

-Add the meatballs to the tomato sauce and simmer on low until the meatballs are warmed through and hot.

-Split a baguette and slice in half. Drizzle the baguette with olive oil.

-Toast the baguette until golden.
-Rub the toast with a clove of raw garlic.

-Fill the baguette with the meatballs and sauce. Sprinkle with shredded mozzarella and fresh basil.

-Cut each baguette half in half and serve hot. Enjoy!

Easy Philly Cheesesteak Sandwiches

I made these last night. They're super tasty and really quick and easy. I'm all about quick and easy recipes these days. I'm going to make an effort to come up with/find some recipes that aren't only easy but also delectable.

Recipe from Favorite Family Recipes:

2 c. beef broth

1 pkg onion soup mix
1 lb. Black Angus rare roast beef (regular roast beef works great too, just make sure it's from the deli and thinly sliced)
1 green bell pepper, sliced
1 large white or yellow onion, sliced
8 oz. cream cheese
sliced provolone cheese (2 slices per sandwich)
3-4 hoagie rolls

Bring beef broth and onion soup mix to a boil. Add roast beef, reduce heat, and simmer for about 5-10 minutes. In the meantime, in a large skillet saute onion and green pepper. When beef is done simmering, drain juices (you can keep the juice if you want to make an "au jus" dip.. I tried this a couple weeks ago when I made these at my sister's house and it was awesome). Add roast beef to skillet along with about 4 oz. of cream cheese. Spread remaining cream cheese on each hoagie roll. When the cream cheese in the skillet is all melted, generously portion beef mixture onto each hoagie roll. Top with provolone cheese and place sandwiches, open-faced on a large baking sheet. Broil on high for about a minute or until cheese becomes bubbly and bread becomes slightly toasty. Remove from oven and serve immediately.

Sticky Rice

We love sticky rice. This is a super quick and easy way to make good sticky rice - none of that steam in a wicker basket stuff around our house. That just takes too much effort :)...and....I don't own one of those sticky rice steamer things. With this recipe, I don't need too.

Combine in a microwave safe bowl (preferrably glass) and allow to soak for 10 minutes:
1 cup sticky rice
1 cup + a 2 Tbsp water

Cover bowl with a plate and microwave on high power for 3 minutes.
Stir.
Place in microwave for an additional 3 minutes.
Stir. Test to see if rice is done, it usually is at this point. If it isn't add another minute or two.

Sauce:
1 can coconut milk
1/2 cup sugar

Combine in a saucepan over medium heat until sugar is dissolved and mixture is quite warm (doesn't need to boil).

Serve rice with sauce spooned over it and with cut up Mangos, peaches, strawberries, kiwis, or any other fruit that sounds tasty.

SLIME

This is fun to play with!!

8 oz elmer white school glue
8 oz warm water
1 tsp borax
1/2 cup warm water
air tight containers or ziplocs

1) Empty glue in bowl
2) fill glue bottle with warm water, shake.
3) Pour glue water into bowl, mix.
4) Add food coloring
5) In small bowl, combine 1 tsp borax with 1/2 c warm water, stir until dissolved.
6) Slowly add borax water to glue, stir gently, it will all come together - don't worry, just takes a minute or two.
Store in air tight container.

Artichoke Dip

Perfect easy appetizer to take to a party. It is fairly mild flavored. It has received multiple compliments, I think the mildness has something to do with that.

2 packages cream cheese beat until smooth
16 oz sour cream
14 oz artichokes in water (put in blender to chop a little)
8 oz shredded parmesan (leave a little for the top)

Combine ingredients, sprinkle a little parmesan on top, and bake at 350 for 30 minutes or until bubbly.

Eat with bread or pita chips.

Chocolate Swirl Bundt Cake

1 yellow cake mix
1 small box instant vanilla pudding
1 cup sour cream
1/2 cup water
1/2 cup oil
4 eggs

Mix all ingredients well until smooth.

Mix in:
1 package chocolate chips (I prefer milk chocolate for this recipe)

Melt:
1 bar Baker's brand German Chocolate (green box) in microwave.

Stir into batter 6 - 8 times until marbled.

Pour into bundt pan greased with butter and dusted with granulated sugar.

Bake at 350 for 40 - 45 minutes (325 if using dark or nonstick pan)

How to Hard Boil an Egg

I can NEVER remember how to hard boil an egg and there are lots of conflicting directions on the internet. Sooo...I'm going to write these directions down that I used today when boiling some eggs for an egg salad sandwich.

- Place eggs in the bottom of a pan and add cold water until the water is 1-2 inches above the eggs
- Cook on stove top over high heat until water begins boiling rapidly
-Turn heat to low and cover with a lid, allow to boil/simmer for 10 minutes
-Immediately put pan in sink and start filling with cold water, allow the water to overflow and cool the eggs quickly
-Peel and enjoy.

And there you have it folks.

Tuscan Garlic Chicken

Adapted from recipe on Mel's Kitchen Cafe

This was divine. I served Eric and I up restaurant sized portions so we could have "leftovers" but I ate mine - ALL gone! It was that yummy. The sauce is so creamy and flavorful!

*Serves 2-4 (depending on if you are serving adults or kids)
3/4 cup all-purpose flour
1/2 tablespoon salt
1 teaspoon pepper
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
2 large boneless, skinless chicken breasts, use mallet to flatten them to uniform thickness
5 tablespoons extra virgin olive oil, divided
1 tablespoon finely minced garlic (about 4-5 cloves)
1 red bell pepper, cut into thin strips or chopped
1/2 cup low-sodium chicken broth
6 ounces fresh spinach
1/2 cup heavy cream
2 teaspoons cornstarch
1 cup lowfat milk
1 cup freshly grated Parmesan cheese
1 pound fettuccine

Preheat the oven to 350 degrees F.

In a shallow pie plate or similar dish, combine the flour, salt, pepper, basil and oregano. Dip each chicken piece in the flour mixture until both sides are well coated.
In a large 12-inch nonstick skillet, heat 3 tablespoons of the olive oil over medium heat until the oil is hot and shimmering. Carefully place the chicken breasts in the pan, cooking them for 2-3 minutes on each side, until they are golden and browned but not cooked all the way through (they’ll finish up in the oven). Don’t scoot the chicken around once you lay it in the hot oil! Let the oil work it’s magic to sear the crust on the chicken. If you get all antsy and try flipping too early and/or moving the chicken around the pan, the breading is lightly to fall off. Gently remove the chicken to a foil-lined, lightly greased baking sheet and bake in the preheated oven for about 15 minutes, until the chicken is cooked through. Set aside and tent with foil until ready to use.

While the chicken is cooking, heat a large pot of water to a boil and add the noodles, cooking until al dente. Also, wipe out the skillet with a couple paper towels and return it to medium heat, adding the remaining 2 tablespoons olive oil. When the oil is hot, add the garlic and bell pepper, sauteing for 2-3 minutes.
Stir in one tablespoon flour and stir constantly while cooking for another minute. Add the chicken broth to the skillet and bring the mixture to a low simmer, whisking constantly, until slightly thickened, about 3-4 minutes. In a small liquid measure, whisk together the cornstarch and cream. Add the spinach, milk and cream mixture to the skillet. Bring the mixture to a simmer and cook, stirring occasionally, until the spinach is wilted and sauce is slightly thickened, about 2-4 minutes. Stir in the Parmesan cheese.

When the pasta has finished cooking, drain and return it to the pot. Toss the pasta with half of the cheese sauce. Place some of the coated pasta on each plate. Top with a breaded chicken breast and spoon some of the sauce over the top of the chicken and pasta. Serve immediately.

Kneaders Overnight Chunky Cinnamon French Toast

The first time I had the pleasure of eating this DELICIOUS meal was at my graduation party after graduation from BYU. My mom and sister made multiple pans of this for all the guests and it was a huge hit. Since I didn't do anything special for Christmas breakfast last December I decided I need to up my game and pull off a good breakfast for Easter morning. It was good - SO good!

Ingredients:
1 loaf Kneaders Chunky Cinnamon Bread cut in 8 slices
8 eggs
3 c. milk
1 T. brown sugar
3/4 tsp. salt
1 T. vanilla
2 T. butter

Preparation:

Butter a glass baking dish generously (9" x 13"). Place the bread flat in the baking dish. Mix all remaining ingredients, reserving the butter and pour over the bread. Cut butter into pieces and dot over the top. Refrigerate over night or at least 1 hour. Bake 45 - 50 minutes at 350 degrees. Serves 8

Kneader's Carmel Syrup

1 c. Brown sugar
1 c. Creme
1 c. Light Karo Syrup

Blend together and heat on stovetop until sugar is smooth.
Serve warm.

Rhodes Lemon (or Cinnamon or Orange) rolls

These are dangerously delicious. I had to make a second batch 2 days ago for a family party because I ate 1/2 of the first batch all by myself that evening and the next morning before the party. Needless to say, that white dough just glued itself into a large ball in my belly and I didn't feel so well.

Makes 30 small rolls

15 Rhodes Dinner Rolls, thawed but still cold
zest from 2 whole lemons
3/4 cup sugar
1/4 cup butter, melted

Citrus Glaze:
1 cup powdered sugar
1 Tbsp butter, melted
2 Tbsp fresh lemon juice

Mix lemon zest with sugar. Cut rolls in half and place in a greased 9x13 inch baking pan. Drizzle 1/4 cup melted butter over rolls. Sprinkle half of the lemon zest/sugar mixture on top of the rolls. Cover with sprayed plastic wrap. Let rise until double in size. Remove wrap. Sprinkle on remaining mixture. Bake at 350 for 20-25 minutes. Remove immediately from pan and place on cooling rack. Combine glaze ingredients and mix well. Drizzle over pull-aparts. You can substitute orange or cinnamon in place of lemon (you'll have to just add cinnamon to taste, and use milk in place of lemon juice in the glaze recipe).

Green Curry

Tonight I made this for dinner. Eric ate his with no comments. I was thinking to myself that he must not like it as much as I was enjoying it. After he cleaned his plate he said, "what is this?" I told him and he proceeded to tell me that it was really tasty! I told him that I was wondering if he didn't like it since he didn't say a word while eating. He said "exactly, that's why my plate is completely clean." Anyway, if you like curry, you're sure to like this. It is a milder curry, and would be wonderful served with naan. Sadly I started dinner to late to make the naan tonight.

This makes a lot of curry (6-8 servings). Unless you are planning to share or want to freeze the leftovers, you may want to half the recipe.

3 Tbsp green curry paste
3 Tbsp vegetable oil
2 cans coconut milk (light or full fat)
1/2 tsp ginger (you can use fresh, I just used the powder)
2 Tbsp chopped cilantro
2 Tbsp brown sugar (packed)
2 Tbsp fish sauce
1 Tbsp lime juice
1 Tbsp Worcestershire sauce
1 onion, sliced thin
2 large chicken breasts sliced VERY thin (I used partially thawed chicken from the freezer. It was really easy to slice thin)
4-5 medium potatoes, peeled, cubed
2-3 carrots, peeled, sliced
1-2 Tbsp (heaping) peanut butter (crunchy or creamy)
1/2 c peanuts, chopped
Red pepper, to taste
Jasmine rice, cooked

Heat vegetable oil in a large (the largest you have, this makes a LOT) saucepan over medium heat. Stir in curry paste; cook and stir for about 2-3 minutes (you may want your range fan on or a window open, it can get pretty strong). Add 1 can coconut milk and stir until well blended. Add ginger, cilantro, sugar, fish sauce, lime juice, and Worcestershire, bring to a boil. Add onion and chicken then reduce to a simmer. When chicken is white and cooked through (about 5 min or so) add another can of coconut milk and bring back to a boil. Add remaining ingredients (except for the rice) and stir until everything is well mixed. Cover and simmer for about 15 minutes--until potatoes aren't crunchy in the middle. Serve hot over Jasmine rice.

Oven-Roasted Asparagus

Asparagus (as much as you want)
olive oil
Salt and pepper

Place asparagus side by side on baking sheet. Drizzle with olive oil. Sprinkle with salt and pepper and bake at 400 for 8 - 10 minutes. Delicious and easy!!

Great Grandma Austin's Lasagna

I love entertaining with food and my dad was headed to SLC to pick up my mom from the airport Friday night. I told him he ought to come by for dinner beforehand. I also invited my brother and his girlfriend up. I was excited to make a delicious meal for them all to enjoy and this definitely did the trick. This is pretty much the best lasagna I've ever tasted. It is simple, as far as lasagnas go.

The recipe is SUPER vague. I will put what was included in my grandma's recipe/directions in black and I'll add my commentary in pink, just so you can see how simply she wrote it, just to confuse me many years down the road I'm sure.

12 oz lasagna noodles (cooked per package directions - the boxes don't come in 12 oz sizes so I purchased the 16 oz box and cooked 15 of the noodles).
2 lbs hamburger browned with some salt and pepper and drained
24 oz canned diced tomatoes
12 oz tomato paste
1/2 lb swiss cheese sliced
1/2 lb cheddar cheese sliced
1/2 lb moterey jack cheese (or mozzarella) sliced
1/2 box oregano (no idea how to get a box of oregano. I bought fresh oregano and used the leaves from 4 stems. You could also use dried oregano - about 1 Tbsp.)
garlic to taste
salt to taste

Combine browned hamburger, diced tomatoes, tomato paste, oregano, garlic, and salt in a saucepan. Simmer sauce for 45 minutes. Put cheese, noodles and sauce in two layers. Do this by first putting some of the sauce on the bottom of a 9x13 pan. Then put down one layer of noodles (I did 4 side by side and then 1/2 of one at the end of the pan where the noodles didn't cover). Place more sauce and then cover with a layer of the sliced cheeses using some of all 3 kinds of cheese. Repeat with the noodle, sauce, and cheese layers. Cover with foil. Bake at 350 for 45 minutes. Remove foil, turn oven to broil and let cook just until cheese starts to bubble and brown on top.

And there you have it. It is SO delicious! We served it with a green salad (my favorite with romaine, crumbled blue cheese, craisins, and sliced almonds) and sliced sour dough bread.

Shrimp Fajitas

These are delicious. If you like shrimp, I'd highly recommend making these. Recipe from a friend's recipe blog:

1 tsp. ground cumin
1 tsp. garlic powder
1 tsp. freshly ground black pepper
1 tsp. kosher salt
1 tsp. chili powder
1 tsp. packed light brown sugar
1/4 tsp. crumbled dried oregano
1/4 cup plus 2 Tbs. extra-virgin olive oil
2 cloves garlic, peeled and smashed
1-1/2 lb. large or jumbo shrimp, shelled, deveined, rinsed, and drained
1 large yellow onion, sliced through the stem end into thin wedges
2 medium fresh poblano chiles or bell peppers (4 to 6 oz. total), cored, seeded, and sliced into thin strips
Warmed flour tortillas (I think the uncooked ones you buy and cook up yourself are the best)
1/4 cup packed cilantro leaves
1 lime, cut in wedges

In a small bowl, combine the cumin, garlic powder, pepper, salt, chili powder, brown sugar, and oregano. Put the 1/4 cup of olive oil in a medium bowl and stir in all but 1 Tbs. of the spice mix. Add the garlic and shrimp; toss to coat.

Heat a 12-inch sauté pan over medium-high heat, and, when hot, add the remaining 2 Tbs. olive oil. Add the sliced onion and sauté until they’re softened and fragrant and starting to brown, about 4 minutes. Add the chiles or bell peppers and continue to sauté for 3 minutes. Add the remaining spice mixture and sauté until the onion and chiles are tender but not mushy, another 2 minutes. Transfer to a bowl.
Return the skillet to medium high heat and add the shrimp. Cook, stirring frequently, until the shrimp are cooked through, 3 to 4 minutes. Add the sautéed vegetables; toss to combine and reheat. Transfer to a large serving platter. Serve with the warmed flour tortillas, cilantro, and lime wedges for squeezing.

Mango Salsa Chicken

This is SO good and SOOOO easy! Just make sure you get it going in your crockpot early in the day.

Adapted from recipe by Jani Bott:
For 4 servings (served as tacos):

2 frozen boneless, skinless chicken breasts
1 cup mango salsa that you get at Costco (or any other you can find)
1/4 cup brown sugar

Put all of it in a crockpot and cook on high for 6 hours.

Shred chicken and serve however you want. We ate it in corn tortillas with avocado, cheese, and sour cream. SO yummy!

Chicken Fajitas

This is a yummy version of chicken fajitas. I like that the veggie/meat mix is a lot like you'd get at a restaurant. Usually when I make fajitas the mixture is super juice filled, this is more "dry", not like dry your mouth out dry, just not sopping wet, hopefully that makes sense. I love the addition of the citrus flavor from the limes!

Adapted from this recipe:

Marinade:
¼ cup fresh lime juice (about 3-4 limes)
1/3 cup water
2 tablespoons vegetable oil
2 large cloves garlic, minced
1 teaspoon salt
3 teaspoons vinegar
2 teaspoons soy sauce
½ teaspoons chili powder
½ teaspoon liquid smoke
¼ teaspoon black pepper
1/8 teaspoon onion powder
1 tsp lime zest

Fajitas:

1 1/2 pounds chicken breasts (about 3 large chicken breasts) cut into strips or pieces
1 yellow onion, cut into thin strips
1 green pepper, cut into thin strips
1 red (or orange) pepper, cut into thin strips
8 ounces fresh mushrooms, quartered
1 teaspoon soy sauce
2 tablespoons water
½ teaspoon fresh lime juice (a quick squeeze of a cut lime)
½ teaspoon lime zest
dash of salt and pepper

Combine all marinade ingredients in a small bowl. Place chicken in a ziploc bag and pour the marinade ingredients over the top. Seal the bag and place in the refrigerator and let marinate for 2-3 hours.

After marinading, take chicken out of the bag and discard the marinade. Grill or broil the chicken until done. Keep in a bowl w/foil in a warmed oven to keep warm.

In a large nonstick skillet, heat 1 tablespoon oil over medium heat and add the onion, mushrooms and peppers. Stir fry until softened but still crisp tender. Add soy sauce, water, lime juice, lime zest, and salt and pepper. Cook another 2-3 minutes, stirring frequently. Slice chicken thinly on the diagonal and toss with the vegetables in the skillet. Serve immediately with flour tortillas (my favorite are the ones you cook yourself) and top with tomatoes, guacamole, cheese, sour cream, and whatever else you want.

Blueberry Muffins

While grocery shopping yesterday I saw that the blueberries were on sale. I decided to pick up two packages of them, one for a delicious batch of fresh blueberry muffins, and one to snack on. Sadly while unloading my shopping cart at the check out line, one of the containers wasn't shut tightly and I lost 1/2 to the floor. Sad day. Comically enough, I forgot about the spilt berries until I was paying and I looked back at the lady behind me in line as she stepped on a few of the berries and looked grotesquely down at her berry lathered shoes. Oops.

These muffins made up for my loss of blueberries. They are so good, and the topping can't be left off, it is so crispy and sweet, and the perfect compliment to the moist muffin that contains a slightly tart berry inside.

Recipe from Marie Green

1 1/2 cups flour

3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries (or frozen)

Topping:

1/2 cup white sugar (or brown)
1/3 cup flour
1/4 cup butter, softened
1 1/2 teaspoons ground cinnamon

Directions:
Preheat oven to 400 degrees. Grease muffin tin.

Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups evenly.

To make crumb topping:
mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.

Bake for 18-20 minutes or until toothpick comes out clean. (I baked mine for 19 minutes)

Cream Cheese Squares

These are easy, and really yummy! I took dinner to a lady in our ward, who just had a baby, on Monday and made her these for dessert. She called me today to get the recipe because she said that she thinks about them every single day. May be the "just had a baby" appetite, or maybe they are just that good. Try them out :)

Got this recipe from my sweet aunt Heidi:

Cream Cheese Squares: (If you want to do it in a 8 or 9" square pan, half the recipe. Also, you could add preserves,  chocolate, or pie filling on top of the cream cheese layer, and I'm sure it would be delish).

2 (8 oz) cans refrigerated crescent roll dough
2 (8 oz) packages cream cheese
1 cup white sugar
1 tsp vanilla
1/2 cup butter melted
1/4 c white sugar (for topping)
1 tsp cinnamon

350 degrees, grease 9x13pan

press 1 can of crescent rolls on bottom of pan. Mix cream cheese, 1 cup sugar, vanilla till smooth and creamy. Spread over the crescent layer. Unroll second can of rolls and lay on top of cream cheese layer. Don't press down. Pour melted butter all over top. Combine cinnamon and sugar, sprinkle on top.

Bake 25-30 min or till top is crisp and golden.

Dally Llama's Cookies

Every month we meet together with some of our friends for a Sunday dinner. This month it was St. Patrick's Day themed. Our friend Dallas brought these AMAZING cookies - they were dyed green of course! He made his cookies a lot larger than I did. Mostly because I have this OCD type thing that I have to eat 3 cookies fresh out of the oven (I don't really HAVE to, but I do feel jipped if I don't). Definitely a healthy number, but not quite as bad as 6 or 7 freshly baked cookies. I decided that 3 medium sized cookies was a better choice than 3 jumbo sized cookies, however it really didn't make a difference since I probably ate 5 cookies worth of cookie dough and now 7 baked ones. Anyway, here's the recipe. Beware! The dough is divine, as is the baked product!

I've since been advised, by Dallas himself that, "They're also pretty awesome if you pull them from the oven and serve them a la mode. And even better yet with a little fudge sauce on the ice cream." YUMMY!

2 cubes butter, softened in the microwave
2 large eggs
1 cup granulated sugar
1 cup brown sugar
2 tsp vanilla
1/2 tsp baking powder
2 tsp baking soda
1/2 tsp salt
2 cups flour
3 cups Old Fashioned Oats
1 package chocolate chips (or raisins).
If you get an ice cream scoop that is about 2" across, you'll get the ideal size of dough ball (I used the mini cookie dough scooper size). But that's about the size you want for the dough balls to go on the sheet. If you make the cookies much smaller, you probably will have to watch your cooking time pretty closely. There's a narrow window of cook time on these if you want them to come out right.

Bake at 375 for 15 minutes (7 minutes for the smaller size)

If you make the smaller sized cookie, one batch makes approx. 60 cookies after you eat some of the dough :)
To get them chewy, they need to come out when they're very lightly browned on top.

Yummy Taco Meat

This is an easy way to make divine taco meat. We loved it and actually doubled the batch so we could freeze half for a SUPER easy taco meal next week.

Serves 4

2 tablespoons canola oil
3/4 cup chopped onion
1 pound ground beef
1 to 3 garlic cloves
1 tablespoon chili powder
2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper
1 (8-ounce) can tomato sauce

In a large skillet over medium heat, add the oil and chopped onion. Cook, stirring often, until the onion is softened, about 4-5 minutes. Add the ground beef and cook, breaking up the meat into smaller chunks, until it is cooked through.

Stir in the garlic, chili powder, cumin, salt, and pepper. Cook for a minute and then add the tomato sauce. Turn the heat to low, cover with a lid, and simmer the meat mixture for at least 10 minutes, stirring occasionally.

Flan

Recipe found on allrecipes.com a couple years back:

We love flan! We definitley try not to make it too often because it is extremely calorie filled and slides down your throat way too easy to not just finish off the whole thing between the two of us within an hour of its being done.

Whisk together:
10 egg yolks (you could save the whites to make angel food cake later)
1 (14 oz) can sweetened condensed milk
1 (12 oz) can evaporated milk

In a small saucepan, combine:
3 Tbsp butter
3 Tbsp brown sugar
Cook this over medium heat, let it start bubbling, and stirring constantly allow it to cook a minute or two, once it has started to bubble, until it looks like the two are pretty well incorporated (like caramel, but it will be more grainy).

Spread the "caramel" into the bottome of a pie-plate, then pour the custard on top. Cover the pan with foil. Make sure to make the piece of foil large enough that you can make the undersides of the pie rim, where you "clamp" the foil over the sides, a little bit thick, which makes it easier to get the pan off the pot of water when it is done cooking. Also, bend the foil a little so it has a sort of tent or dome shape to it so it doesn't drape itself in the custard much.

Fill a large pot about 1/2 way full with water and bring to a simmer on the stove. I use a pot, whose diameter is almost equal to the diameter of the top edge of the pie plate so that it cooks as evenly as possible. Place the pie plate over the simmering water and cook for 65 - 90 minutes. The recipe says 65 - 70, but I almost always cook mine closer to 90 or even 15 minutes longer. You can check it periodically to see if it seems done. The longer you cook it the more "eggy" it becomes, the lesser amount of time allows it to stay soft and custardy. So just choose how you prefer it. When you check it the middle may not seem done, put your finger in to see if it actually is done but just has a pool of mixture + condensation on the top, that is usually the case once it has hit the 75 minute time limit. Once cooked pull off of water and allow to sit for 30 minutes before serving.

To serve, loosen the flan from the pie plate by running a knife around the edges, invert onto a serving plate. Serve warm or cold.

Breakfast Burritos

2 words: MOUTH WATERING!

These are seriously SO delicious and super easy to whip up! Eric said these ought to be served weekly for dinner. Eric's sister made these for us while we were visiting her and her family in Vegas. She said that the leftovers freeze well. So far we haven't had any leftovers, but I might double our batch sometime so that I can have leftovers to pop in the microwave for breakfast! YUM!

For 4 burritos (2 people if you eat like Eric and I):

1/2 a bag of Ore Ida "Peppers and Onion Hash Browns" fried up in a pan
1/2 lb of ground sausage browned
6 eggs scrambled with salt and pepper to taste
shredded cheese (mexican blend, cheddar, whatever suits your tastes)
4 uncooked tortillas, cooked

Assemble the fixings inside a tortilla, splash with a little hot sauce if you want, and devour before your saliva completely takes over your mouth!

Naan

There's nothing like some good Naan to go with a curry dish! Once the naan is cooked you have the choice to either brush melted garlic butter over it or leave it as is. Both are fantastic! I feel healthier with the non-buttered version, but the buttered is super succulent. I seriously will finish off whatever naan is leftover even if I'm stuffed because it is just so good!

Naan
adapted from this recipe

14 ounces (about 2 3/4 cups) all-purpose flour, plus more for dusting
1/2 teaspoon salt
1 teaspoon baking powder
2 teaspoons sugar
2 teaspoons instant yeast
1 egg
1/2 cup plain lowfat yogurt (I only had vanilla yogurt and the bread tasted fabulous!)
1/2 cup milk

In the bowl of a stand mixer (or in a large bowl by hand), stir together the flour, salt, baking powder, sugar, and yeast. In a small bowl, mix together the egg, yogurt, and milk. Pour the egg mixture into the dry ingredients and stir for about 1 minute, until the dry ingredients are completely incorporated into the wet ingredients.

Increase machine speed to 2 (or by hand) and knead the dough until it is smooth and shiny. Remove the bowl from the mixer and cover with a towel. Leave in a warm place to rise until the dough doubles in size, about an hour. For some reason, mine didn't rise but it still cooked up just fine.

Put a baking stone or heavy baking sheet on the lowest rack of your oven. Preheat the oven to 475 degrees for at least 30 minutes prior to baking.

Divide the dough into eight pieces and form into teardrop (mine were more like oval) shapes with your hands, about 6 to 8 inches across.

Cook two or three pieces at a time. Drop the dough onto the hot stone and shut the oven door, watching until they are just starting to turn brown in places, about 3 to 5 minutes.

Remove the naan and lay on a board. Either brush with garlic butter or don't. Serve warm with some yummy curry.

Chicken Coconut Curry

Do you ever crave Indian or Thai food?? I sure do, but Eric doesn't like those kinds of foods enough to want to spend our "going out to dinner" time and money on either. I have a couple curry dishes I make and love. This is one of the two that definitely satisfies my cravings for a good curry dish! And guess what, Eric thinks it's pretty darn good too. It's also super simple too.

Adapted from this recipe:
for 4 servings:

3 skinless boneless chicken breasts, thawed and cut into 1" pieces
1 tsp curry powder + 1 tsp green curry (in the jar) or 2 tsp curry powder
1 tsp salt
1 tsp pepper
1/4 tsp chili powder
1 medium red onion, chopped
5 cloves garlic minced
2 jalepeno peppers seeded and finely chopped
1 Tbsp olive oil
1 14-ounce can coconut milk (can be light)
1 Tbsp cornstarch
1 tsp grated fresh ginger
cooked rice (I used thai jasmine rice)

Coat chicken pieces in 1/2 tsp salt, pepper, and chili powder. Cover and refrigerate for at least 30 minutes.

In a large nonstick frying pan, stir onion, garlic and peppers in hot oil over medium-high heat for 3-4 minutes, until onion is translucent. Add chicken and remaining 1/2 teaspoon salt and cook for 5-6 minutes until no longer pink.

Combine coconut milk and cornstarch and whisk well to combine. Carefully add to skillet, whisking vigorously. Cook and stir until slightly thickened and bubbly. Stir in ginger. Cook and stir for another minute. Serve over hot rice. We serve this with Naan.

Peanut Butter Pie

Serves 8

Prepare a Graham Cracker pie crust:
10 full graham crackers crushed
6 Tbsp butter melted
Pressed into 9" pie pan and baked 10 minutes at 350

Mix together until smooth:
8 oz cream cheese
1/2 cup crunchy peanut butter

Whip until thick:
1 cup whipping cream
Add in:
1/2 cup granulated sugar
1 cup powdered sugar

Fold the whipping cream mixture into the peanut butter and cream cheese mixture until everything is well incorporated. Spread into pie crust. Refrigerate until ready to serve. May top with whipping cream and chocolate pieces or chopped up peanuts.

Cheesesteak Subs

adapted from a recipe at Mel's Kitchen Cafe:

Makes 3 stuffed subs, or 4 normal subs (I personally go for the stuffed subs, otherwise the bread seems to take over).

2 tablespoons butter
1 onion, halved and sliced into thin half moons
1/2 cup sliced mushrooms
2 garlic cloves, finely minced
1/4 teaspoon dried oregano
2 tablespoons A-1 steak sauce
1 pound deli roast beef, cut into 2-inch strips
Salt and pepper
4 (6-inch) sub rolls, split partially open lengthwise
8 slices provolone cheese

Preheat the broiler in your oven and adjust a rack to the upper-middle position. Meanwhile, in a large skillet, melt the butter, Add the onion and mushrooms and cook until softened and golden, about 8 minutes. Stir in the garlic and oregano and cook for a minute, until it smells fragrant. Add the A-1 sauce and the beef, stirring well to coat the beef with the sauce and onion/butter mixture. Cook until the meat is heated through, about 2 minutes. Season with salt and pepper.

Place the sliced rolls on a rimmed baking sheet. Divide the beef mixture among the rolls. Top with the cheese and broil until the cheese is melted, about 2 minutes (don’t even take your hand off the oven door handle – stand right there so they don’t burn!). Serve immediately.

Dorito Salad

This is the perfect dish when you're planning on feeding a crowd. Easy to throw together and always a huge hit.

Brown and drain:
1 lb hamburger

Add per package directions:
1 pkg taco seasoning (minus 1 Tbsp for dressing)

Chop up:
1 medium onion
4 medium tomatoes
1 head iceberg lettuce

Toss hamburger and vegetables together with:
shredded cheese
1 bag of Nacho Cheese Doritos crushed up (not family size)

Toss with prepared dressing until well mixed (see recipe below).

Dressing:
1 cup mayo
1 T taco sauce
1 T taco seasoning
3 tsp sugar

Creamy White Chili

adapted from Mel's Kitchen Cafe

Serves 4:

2 boneless, skinless chicken breasts cut into 1/2 inch cubes
1 medium onion, chopped
1 1/2 teaspoons garlic powder or 2 cloves fresh garlic, finely minced
1 tablespoon oil
2 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained
2 cups chicken broth
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup milk

In a large saucepan, saute chicken, onion and garlic in oil until chicken is cooked through. Add beans, broth, and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and cream. Serve immediately. Over at Mel's Kitchen Cafe they suggest adding 1 - 2 cans of green chilies to add kick and garnish with cilantro. I didn't have either of these ingredients and it was good without. We ate it with Sweet Corn Bread, would also be good with tortilla chips.

Sweet Corn Bread

Combine and mix:
1/2 cup cornmeal
1 1/2 cup flour
2/3 cup granulated sugar
1 Tbsp baking powder
1/2 tsp salt

In a separate bowl combine and mix:
1/3 cup oil
3 Tbsp melted butter
2 eggs
1 1/4 cup milk

Add milk mixture to dry mixture. Pour into greased 8" pan. Bake at 350 for 35 minutes or until toothpick stuck in middle comes out clean. If made into muffins, cook at 350 for 18 - 20 minutes.

Onion Rings

Serves 4:
2 - 3 Sweet Onions sliced in 1" thick rings
2 cups flour
1 cup cornstarch

1 can evaporated milk

Canola or vegetable oil
salt and seasonings

Slice up onions. Pour oil into a heavy bottomed pot/pan 1" deep. Heat oil on medium to medium high heat. If you use a pot with high sides (like a soup pot) it will help with oil splashing out of the pan.

Mix flour and cornstarch and pour into a pie tin, cake pan, or plate. Pour evaporated milk into a separate pie tin, pan, or plate. Dip each onion ring in milk, then flour mixture, then milk again and then flour mixture once more. Place in heated oil and cook for about 2 minutes, flip and cook for approximately 2 more minutes or until batter is golden brown. Remove from oil and place on paper towels. Immediately sprinkle with salt or other seasonings you want.

Sauce:
Mayo
Ketchup
BBQ Sauce
Ranch Dressing
all mixed together in proportions that suit your taste.

Creamy Rice Pudding

In a saucepan, combine:

1 1/2 cups cooked white rice
1 1/2 cups milk
1/3 cup white sugar
1/4 tsp salt

Cook over medium heat until thick and creamy, 15 - 20 minutes. Stir in:

1/2 cup milk
1 egg, beaten
raisins, nuts, chocolate, etc if you want

Cook 2 more minutes, stirring constantly. Remove from heat and stir in:

1 Tbsp butter
1/2 tsp vanilla
Cinnamon (optinal)

Serve warm or chilled. SO yummy! I make this often with leftover rice.

Brazilian Lemonade

2 limes
1/2 c sugar
3 Tbsp sweetened condensed milk
3 c water
handful of ice

Wash the outside of the limes, then slice them into 8 pieces each and throw into blender. Add the rest of the ingredients and pulse blend it until limes are roughly chopped. Pour through a strainer placed over a bowl or pitcher. Serve the strained juice over ice.

Chocolate Chip Cookie Bars

1 cup butter, softened
1/2 cup sugar
1 1/2 cups packed brown sugar
2 eggs
2 1/2 tsp vanilla
2 3/4 cup flour
3/4 tsp salt
1 tsp baking powder
1 tsp baking soda
chocolate chips

In mixing bowl, beat butter and sugars until light and fluffy. Add eggs one at a time and mix well. Add vanilla, mix. Add Flour, salt, baking powder, and baking soda and mix well. Fold in chocolate chips. Bake in a 15x10x1 baking sheet (I line mine with foil). Bake at 375 for 12-15 minutes.

If you want to make them into cookies instead. Bake at 350 for 8 minutes and then let sit on pan for about 5 minutes to let them continue to cook a little outside the oven (they look undercooked when you pull them out). If you bake them longer they will be overcooked.

DELICIOUS!

Salmon Cakes

For 4 servings:
2 6-ounce cans boneless, skinless pink salmon, drained and finely flaked
1 cup dried bread crumbs, divided (or crushed saltines)
3/4 cup shredded cheddar cheese
3/4 cup frozen corn kernals, thawed
1/3 cup mayo or miracle whip
2 Tbsp ketchup
2 beaten egg whites or 1 large egg
oil/butter for frying

Combine salmon, 1/2 cup bread crumbs, cheese, corn, mayo, ketchup, and egg in a bowl and mix until well blended. Shape the mixture into patties (6-8 depending how big you want them: I usually make 6 large flat patties)and coat with remaining 1/2 cup bread crumbs (I always need more). Heat oil or mixture of oil and butter in a large nonstick skillet over medium heat. Cook patties until golden brown, about 5 minutes. Add more oil to the skillet, flip the patties, and cook an additional 4-5 minutes.

These are actually really yummy. We serve them with tartar sauce and usually sweet potatoes (either baked or made into french fries).

Mustard Crusted Tilapia

adapted from [allrecipes.com]

2 (6 oz) tilapia fillets (or 5 small/thin ones)
4 tbsp spicy brown mustard
2 tbsp worcestershire sauce
3 tsp lemon juice
2 tsp garlic powder
2 tsp oregano
4 tbsp parmesan cheese
1/2 cup crushed saltines
2 tsp italian seasoning

Spray cake pan with non-stick spray. Heat oven to 375. Place tilapia in pan and cook for 10 minutes. In the meanwhile combine mustard, worcestershire sauce, lemon juice, garlic powder, oregano, and parmesan cheese. After fish has cooked for 10 minutes, remove from oven, spread mixture on fish. Sprinkle the saltines and italian seasoning over the mixture. Bake for another 5 minutes. Turn the oven to broil and broil for 1 - 2 minutes or until crust is brown and crispy.

Opinion: Eric seemed to like it a lot. I liked it but didn't love it. I will be making it again because it is a tasty way to have fish, but I'll cut down the worcestershire sauce, increase the amount of lemon juice and use some lemon zest on it as well. I think that then I'd love it.

Serves 2

Mormon Frappuccinos

[off the Pero container]

This is totally delicious and really not too bad for you. I drank 2 in a row last night (after a huge dinner), just made one with my lunch 5 minutes ago and am contemplating making another right now, it is that good!

1 teaspoon Pero
1/4 cup cream (I use milk - 1%)
1 teaspoon vanilla
4 ice cubes
3/4 cup water
2 teaspoons sugar

Combine all in a blender and blend until smooth and frothy. Top with whipped topping (if you want - I do!!)

Makes 1 serving

Crockpot Zesty BBQ Chicken Sandwiches

[allrecipes.com]
2 frozen boneless, skinless chicken breasts
1/2 bottle (12 oz bottle) of bbq sauce
2 1/2 T Italian Dressing
1 1/2 T Brown Sugar
2 t Worcestershire Sauce

Place chicken in crockpot. Mix remaining ingredients and pour over chicken. Cook on low for 6 - 8 hours or on high for 3 - 4 hours. Shred. Eat on bread with spicy mustard, pickles, or anything else you want :)

2 - 3 servings

Bacon Wrapped Gorgonzola Stuffed Chicken

[allrecipes.com]
2 servings:

2 skinless, boneless chicken breast halves
1/4 cup crumbled Gorgonzola cheese
2 tablespoons minced fresh parsley
2 tablespoons minced shallot
1 tsp butter
1 clove garlic, minced
4 thick slices of applewood smoked bacon
salt and ground black pepper to taste

Pound each chicken breast to about 1/4" to 1/2" thick, then cut each breast into 2 pieces. Saute shallots in butter for 1 minute, add garlic and saute 1 more minute. Mix shallots and garlic with Gorgonzola cheese and parsley. Divide mixture evenly between 4 pieces of chicken. Place the mixture on the center of each piec of chicken and roll the sides up around mixture. Cut the bacon pieces in half. Stretch them and wrap them around the chicken "rolls". Bake at 350 for 40 minutes (or until chicken is no longer pink). Put oven on broil for a couple minutes at the end to crisp the bacon.

Roasted Carrots

[the pioneer woman]Carrots
Olive oil
Salt
Pepper

Scrub carrots (don't need to peel them). Cut each carrot in 1/2 lengthwise. Place the carrots on a jelly roll pan, drizzle with olive oil. Toss the carrots to coat them evenly with the oil. Sprinkle generously with salt and pepper. Cook at 400 for 35 - 40 minutes. They should be soft and wrinkly, some of the tips may be burnt. So yummy!!

Buttercream Frosting

1 1/2 cups unsalted butter at room temperature
1/2 cup whole (or 2%) milk
3/4 cup sugar
5 large egg yolks
2 tsp vanilla extract

Using a stand mixer, beat butter with paddle on medium speed until it is the consistency of mayonnaise. It shouldn't be melted. Transfer to another bowl and wash and dry mixing bowl.

In a saucepan over medium heat, heat the milk and 1/4 cup of the sugar, stirring occasionally, until small bubbles appear along the edge of the pan.

Meanwhile, using the stand mixer, beat the egg yolks and the remaining 1/2 cup of sugar with the whisk on medium-high speen until the mix is pale and thick, about 3 minutes. Reduce speed to low and pour hot milk mixture in a thin stream. Return the mixture to saucepan. Wash and dry mixer bowl and whisk.

Cook over medium heat, whisking constantly, until it registers 170 degrees on an instant read thermometer, 5 - 7 minutes. Pour the mixture back into the mixer bowl and beat with whisk on medium speed until cool, 5 - 10 minutes. Beat in vanilla. Add the butter in 4 additions, incorporating each addition before adding another. Use immediately, or refrigerate until needed, or for up to 3 days. This is enough for a 2-layer 9-inch cake.

This recipe is one of Williams-Sonoma's, and it is SO good. Pretty sure I can consume a whole batch of this with animal crackers in one sitting. YUM!

Zuppa Tuscana (like Olive Garden's)

1 lb ground sausage (regular or spicy, I use regular)
3 large red potatoes, sliced in half and then sliced into 1/4 inch thick slices
1 large onion, sliced
3 cloves garlic, minced
8 cups chicken broth
1 cup heavy whipping cream
1 bunch kale, chopped
freshly grated Parmesan cheese
salt and pepper to taste

Brown sausage in large soup pot. Remove sausage and set aside. To the pot add chicken broth, potatoes, onion, and garlic and bring to a boil. Simmer until potatoes are tender, about 20 minutes. Add cream and sausage to the pot and warm through (Do not boil). Add kale several minutes before serving (it doesn't soften like spinach, it pretty much keeps its form). Top with freshly grated Parmesan cheese when served.

Serves about 6

Cobb Salad

Ingredients
2 boneless, skinless chicken breasts, grilled with poultry seasoning, salt, and pepper, and sliced up into pieces
4 large eggs hard boiled and chopped up
8 sliced bacon, chopped into 1/2-inch pieces and fried
3 hearts romaine lettuce (or green leaf, iceberg, etc)
2 ripe avocados diced
2 vine ripe tomatoes diced
1 red onion chopped
2 cups cheddar or Monterey Jack, shredded (or blue cheese crumbled)

Feeds 6 as a main dish, 12 as a side

Easy Breadsticks

1 ½ cup warm water
1 Tablespoon yeast
2 Tablespoons sugar
3 ½ cup flour
½ tsp salt
Butter for pan

For topping:
parmesan cheese
garlic powder
salt
parsley

Dissolve yeast in warm water. Add sugar and let it sit and bubble for a few minutes. Add the salt and flour. Knead for 3 minutes. Let the dough rest for 10 minutes. (I do all of this in my Bosch--any mixer would work great) Melt 3-4 Tbsp of butter and pour most of it onto a cookie sheet. Roll dough to cover cookie sheet. Cut to desired width, then twist or lay flat on cookie sheet. Brush remainder of butter on breadsticks and sprinkle with garlic salt, parmesan cheese, and parsley (or whatever seasonings you like). Raise for 10-20 minutes. Preheat your oven to 375 and bake for 20 minutes, or until golden. You can roll them out to fit a cookie sheet and they will be pufffy and soft. If you prefer a thinner, crunchy breadstick roll them out to fit a cookie sheet and a jelly roll pan. Either way they are great!

Homemade Croutons

For homemade croutons:
4 slices sandwich bread
1 clove garlic, minced
3 Tb. butter
salt and pepper
dried parsley flakes

Cut off crusts of sandwich bread, and cut bread into cubes. Melt butter in small saucepan and add minced garlic. Toss sandwich cubes in the butter and spread out in a pan. Sprinkle salt and pepper and parsley flakes to taste. Bake for 15 minutes at 350°, turning half way through baking. [Keep your eye on them. ;)]

French Onion Salisbury Steak

[Foodnetwork.com]

• 1 1/4 lbs ground chuck
• 1/4 cup minced fresh parsley
• 2 tablespoons scallions, minced
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 tablespoons all-purpose flour
• 1 tablespoon olive oil
• 2 cups onions, sliced
• 1 teaspoon sugar
• 1 tablespoon garlic, minced
• 1 tablespoon tomato paste
• 2 cups beef broth
• 1/4 cup dry red wine
• 3/4 teaspoon kosher salt
• 1/2 teaspoon dried thyme leaves
• 2 tablespoons all-purpose flour
• 4 cheese toast (in frozen food section, or make your own)
• 4 teaspoons minced fresh parsley (garnish)
• 4 teaspoons parmesan cheese, shredded

Directions:

Prep Time: 8 mins
Total Time: 30 mins

1. Combine chuck, parsley, scallion, salt, and pepper. Divide evenly into 4 portions and shape into 3/4 to 1-inch thick oval patties.
2. Place 2 tablespoons of flour in a shallow dish; dredge each patty in flour. Reserve 1 teaspoon flour.
3. Heat 1 tablespoon oil in a sauté pan over medium-high heat. Add patties and sauté 3 minutes on each side, or until browned. Remove from pan.
4. Add onions and sugar to pan; sauté 5 minutes. Stir in garlic and tomato paste; sauté 1 minute, or until paste begins to brown. Sprinkle onions with reserved flour; cook 1 minute. Stir in broth and wine, and then add the salt and thyme.
5. Return meat to pan and bring soup to a boil. Reduce heat to medium-low, cover and simmer 10 minutes.
6. Serve steaks on Cheese Toasts with onion soup ladled over.
7. Garnish with parsley and Parmesan

Great served with Mashed Potatoes and other veggie.

Serves 4

Delicious Orange Rolls

Orange Sweet Rolls

makes about 24 smaller sized orange rolls

For the Dough:
1 cup milk
1/2 cup butter
1 pkg yeast
1/4 cup warm water
1 tablespoon sugar
1/2 cup sugar
1/2 teaspoon salt
2 eggs
4-5 cups all purpose flour (may need a bit more)

Orange-Butter for the inside of the rolls
Mix together until well blended:
1/2 cup softened butter
1 cup granulated sugar
1 tablespoon fresh orange juice
zest from 2 large oranges

In a small saucepan, melt the butter with the milk. Set aside to cool. Using a mixer, add the package of yeast, the warm water and 1 tablespoon of sugar and let it sit until bubbly and foamy, about 5 minutes. Add the 1/2 cup of sugar, salt, eggs, cooled milk/butter mixture and half the flour. Mix until smooth. Add remaining flour and any more extra flour until dough is just slightly sticky. It will become less sticky when kneading it. So don’t add too much or your dough will be tough. Knead for about 5-7 minutes. (I use the mixer to do this, but you can do it by hand if you want) Transfer to a glass bowl that has been sprayed with non-stick spray, cover and leave in a warm place to rise double in size. Punch down and let rise again. Divide the dough in half and transfer the dough to your counter that has been sprinkled with flour. Roll out half of the dough into a large rectangle about 1/2 inch thick. Spread half of the orange butter mixture onto the dough and spread evenly all the way to the edges. Roll your dough up lengthwise and pinch the edges to seal. Using a sharp knife or dental floss, separate the dough into 12 rolls and place on a cookie sheet that has been sprayed with non-stick spray. Repeat with the other half of the dough. Cover and leave in a warm place to rise double in size. Cook for about 15 minutes at 350 degrees until just lightly golden. Drizzle with a simple glaze of powdered sugar and fresh orange juice and enjoy!

No Bake Cookies

In large saucepan with wooden spoon stir and heat to a boil:
2 c sugar
½ c milk
3 T cocoa
½ c peanut butter
¼ t vanilla

Take off heat and stir in:
2 ½ c quick oats.

Drop on waxed paper. Cool to set.

Kathy's Peanut Butter (chocolate chip) cookies

Cream:
½ c butter (or butter flavored Crisco)
½ c peanut butter
1 egg
½ t vanilla
½ c sugar
½ c brown sugar

Add:
1 ¼ c flour
¾ t baking soda
¼ t salt

I always stir in some chocolate chips!

Roll into balls and then roll in some white sugar! Place on cookie sheet and flatten the balls a bit with fingers or the bottom of a glass.

Bake at 375 for 8 - 10 minutes. With these cookies I like to stay closer to the 8 minutes, otherwise they get all dry tasting.

Caramel Brownies

1 German chocolate cake mix
1 can evaporated milk
1 cup chocolate chips
34 – 40 caramels
1 stick butter, melted

Mix cake mix, 1/3 cup evap milk and ½ c butter. Divide dough in half, press 1 half into greased 9x13 pan, cook at 350 for 6 – 7 ½ minutes. Melt caramels with 1/3 cup evap milk on low heat in saucepan. Pour caramel over cooked brownie, sprinkle 1 cup choco chips over caramel; crumble up rest of dough over top, cook for 15 minutes. It’s done when caramel turns a light brown.

Cake Mix Cookies

1 box cake mix
2 eggs
3 Tbsp oil
Powdered sugar (opt)

Preheat oven to 350. Mix ingredients in large bowl with spoon. Roll in balls, roll in powder sugar (opt), put on ungreased cookie sheet, press down lightly. Bake 10 minutes.

Cheryl's Brownies

Blend:
2 c sugar
½ c cocoa
2 squares melted margarine
4 eggs

Add:
1 ½ c flour
1/3 t salt
2 t vanilla

Mix. Grease/flour a 9x13 pan. Bake at 350 for 25 minutes. Eat as is or sprinkle powdered sugar on top.

Peanut Butter Fingers

Cream together:
½ c butter melted
½ c sugar
½ c brown sugar

Blend together with sugar and butter on stove top:
1/3 c peanut butter
½ t soda
¼ t salt
½ t vanilla
1 unbeaten egg

Add:
1 c flour
1 c quick oats

Spread in greased 9x13 pan. Bake at 350 for 15 minutes.

While hot, sprinkle top with:
1 pkg chocolate chips

Let stand 5 minutes until chips are melted. Spread evenly.

Mix together:
½ - 1 c powdered sugar
¼ c peanut butter
2 – 4 T milk

Drizzle or spread over chocolate chips. Let cool. Cut into bars.

Melt Aways

½ lb butter softened
¾ c cornstarch
1/3 c powdered sugar
1 c flour

Cream until very creamy. Drop by teaspoonful on ungreased cookie sheet. Bake at 375 for 10 – 12 minutes. Cool.

Frosting:
3 oz cream cheese softened
1 t vanilla
1 c powdered sugar

Mix until smooth – tint if wanted. May also use chocolate frosting