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)