Sunday Dinner Rolls

My assignment for Thanksgiving dinner was the rolls. I made 96 rolls in about 3 hours on Thursday morning. They were a hit and I told Bonnie I would post the recipe here. This is a great recipe because it is quick and easy and the rolls turn out great every time. By the way, I didn't come home with one roll. All 96 were eaten by the end of the day.

Sunday Dinner Rolls

1 c. warm water

2 T. yeast

½ c. sugar
3 eggs, beaten

½ c. melted butter

1 tsp. salt

4 ½ c. flour

Mix water, sugar and yeast and let sit for a couple of minutes to dissolve. Add eggs and melted butter. Mix in flour and salt. I just mix by hand in a large tupperware bowl. Knead a couple of times to make sure everything is mixed in. Mixture will be sticky. Cover with warm towel and let rise about 45 minutes. Divide dough in half and roll out like a big pizza. Spread melted butter all over dough and cut like a pizza into 16 slices. Roll slices starting at the large end and place on cookie sheet. Let rise again after they are formed (about 30-45 minutes). Bake at 375 for 10-12 minutes.

Pumpkin Chocolate Cheesecake Bars

This is one of my favorite desserts ever, and it's what I'm bringing to Thanksgiving dinner this year!

Pumpkin Chocolate Cheesecake Bars

Graham Cracker crust:

1/4 cup sugar

1/3 cup butter, melted

1 1/4 cups (one wax envelope) graham cracker crumbs

Filling:

2 8oz packages cream cheese, softened

1 3/4 cups sugar

3 large eggs

1 cup canned pumpkin

1/2 tsp pumpkin pie spice

1 1/4 cups sour cream

1/2 tsp vanilla

1/4 tsp salt

6 oz semi-sweet chocolate, chopped

2 Tbls butter

1/4 cup sugar

grated nutmeg

1) Lightly grease a 13by9 inch baking pan and set aside.  In a large bowl, mix graham cracker crumbs and sugar.  Add melted butter and mix thoroughly.  Press evenly in bottom of pan and set aside.

2) Preheat oven to 325.  In a large bowl beat together cream cheese and the 1 3/4 cups sugar.  Add the eggs, beating at low speed.  Stir in pumpkin, spice, vanilla and salt.  Pour 1 1/4 cups of the filling mixture into a medium bowl.  Set both bowls aside.

3) In a small saucepan over very low heat, melt the chocolate and the butter, stirring until smooth.  Stir into the 1 1/4 cups reserved filling and spread over crust.  Bake for 15 minutes.  Remove from oven.  Slowly pour remaining filling over chocolate.

4)  Bake for 40 -45 minutes or until slightly puffed around the edges and just set in the center.  Remove from oven and cool for 30 minutes.  Meanwhile, combine sour cream and 1/4 cup sugar.  Cover and let stand at room temperature while pan cools.  

5) Gently spread sour cream layer over bars.  Cool.  Refrigerate for several hours or overnight before cutting.  Sprinkle lightly with nutmeg just before serving. 

Chocolate Mint Brownies

Here you go, Dana!  These are time consuming (and fattening) but very yummy!!

CHOCOLATE MINT BROWNIES

1 cup all-purpose flour

1/2 cup butter, softened

1/2 tsp salt

4 eggs

1 tsp vanilla extract

1 can (16 oz) chocolate-flavored syrup

1 cup sugar

Filling:

2 cups powdered sugar

1/2 cup butter, softened

1 Tbls water

1/2 tsp mint extract

3 drops green food coloring

Topping:

1 package (10 oz) mint chocolate chips

9 Tbls butter

Combine the brownie ingredients in a large mixing bowl; beat at medium speed for 3 minutes.  Pour into a greased 13by9 in pan and bake at 350 for 30 minutes.  Cool completely.

Combine filling ingredients in a medium mixing bowl; beat until creamy.  Spread over cooled brownies.  Refrigerate until set.  For topping, melt chocolate chips and butter over low heat in a small saucepan.  Let cool for 30 minutes or until lukewarm, stirring occasionally.  Spread over filling.  Chill until set.  Remove from fridge for about 15 minutes before cutting into squares.  Store in fridge.

Mint chocolate chips can be hard to find.  I have used half milk choc chips and half the mint (green) chips before, but the color comes out a little funky.  If I can't find mint chocolate chips, I usually just use milk chocolate and they still turn out great!

Request

Erin,
I am requesting your mint brownies. The ones with the nice smooth chocolate frosting on top. Yep! I still remember them from the family reunion 3 years ago! They are delish!
Thanks,
Dana

Mint Chocolate Bundt Cake

I made these one year for our neighbors for Christmas. I just used small loaf pans instead of a bundt pan.

1 package Devil's Food Cake with pudding in the mix.
1 small package chocolate instant pudding
1/2 c. vegetable oil
1/2 c. water
4 eggs
2 tsp. mint extract
8 oz. sour cream
12 oz. semi-sweet chocolate chips

Mix the first 6 ingredients for 2 minutes. Fold in sour cream and chocolate chips.

Bake @ 375 for 50 minutes.

Dust with powdered sugar.

We had this last night and LOVED it! I stole it off my friend Ashlee's food blog. ENJOY!

Canneloni

1 (16 oz.) package manicotti shells

16 oz. cottage cheese

1 1/2 cups grated Parmesan Cheese ( actually used the italian blend shredded cheese), divided

1 1/2 cups chopped cooked chicken

2 large eggs

1 clove garlic, minced

1/2 tsp. salt

1/4 tsp. black pepper

1 (14 oz.) jar spaghetti sauce

1 (16 oz.) jar Alfredo sauce

1/4 cup finely chopped fresh parsley, optional for garnish

Preheat oven to 375 degrees. Generously butter a 13x9 dish.Cook pasta shells using package directions; drain.Combine cottage cheese, 1 cup parmesan, chicken, eggs, garlic, salt and pepper in a large bowl and mix well. Fill pasta shells with the cottage cheese mixture.Arrange pasta shells in a single layer in prepared baking dish. Sprinkle with half the remaining Parmesan.Pour Alfredo sauce crosswise over half of each pasta shell. Pour spaghetti sauce over the other half of the pasta shells. Sprinkle with remaining Parmesan. bake for 30 minutes. Garnish with parsley if desired.

Pizza Dough Recipe

Here is a pizza dough recipe!
I have been using this for awhile now, we prefer this to take-out any day!

Two Crusts Pizza Dough-

-2 packages dry yeast

-1 cup warm water

-2 1/3 to 2 2/3 cup all-purpose flour

-2 teaspoons olive or vegetable oil

-1 teaspoon salt

-1/2 teaspoon sugar

Dissolve yeast in warm water in large bowl. Stir in half of the flour, all of the oil, salt and sugar. Then stir in enough of the remaining flour to make the dough easy to handle.
Place dough on lightly floured surface. Knead about 10 minutes or until smooth and springy. Place dough in greased bowl, turning dough to grease all sides. Cover and let rise in warm place for 20 minutes.
Gently push fist into dough to deflate. cover and refrigerate at least 2 hours but no longer than 48 hours.
These are the directions straight from my book, I rarely ever have time to put it in the fridge for 2 hours, I just shape it into the pan (I use a sheet cake pan) and put the toppings on and let it sit while the oven heats up. My tip is to coat the pan (heavily) with olive oil and brush the entire top of the crust with evoo (ha!) before you put the stuff on it. Then cook it in a super hot oven (450-475) until the crust is puffy and the cheese is starting to brown. Let me know how it works out!

Requests

Does anybody have a really good recipe for pizza dough that they'd post for me?

Also, Quincy, I know I've asked you about a hundred times and I really should have written it down, but will you post your stuffing recipe?!

Thank you all for sharing your recipes!  I think our blog is awesome and I'm getting such great ideas! 

Potato Leek Soup

Leeks are so awesome and not used as much as they should be! The best way I can describe them is like a love-child between celery and green onions. YUM!

Tis' the season for tasty soup, hope you all enjoy this one.

4 C. Vegetable broth
1 lb. potatoes, (about 3 medium), peeled and diced
4 large leeks, washed thoroughly, chopped (whites and a couple of inches of green)
1/4 C. Parsley, finely chopped
1/2 C. half and half or soymilk creamer
1/2 t. pepper
salt to taste

Heat the broth in large soup pot. Add the leeks and potatoes. Return to a boil, cover and simmer until vegetables are very soft, about 20 minutes. Puree the soup using a blender or food processor until smotth. Add parsley, cream, pepper and salt to taste.

Chocolate Marshmallow Cookies

Tanner made these cookies last night and he wanted to post the recipe. These are pretty tasty and Drew's all-time favorite cookie and a favorite from his childhood. Tanner did a great job and made them without help (well, a little help on the icing for time's sake.).

Chocolate Marshmallow Cookies

Cookies:
2 c. flour
½ c. cocoa
½ tsp. baking soda
(Mix dry ingredients together)
Cream:
½ c. shortening
½ c. sugar
1 tsp. vanilla
add 1 egg
Add dry mix to creamed mixture
½ c. milk

Drop onto cookie sheet by spoonful. Bake at 350 for 8 minutes. Then put ½ marshmallow on top and bake for 1 more minute. Ice while hot.

Icing:
1 ½ c. powdered sugar
2 T. cocoa
salt to taste
1 T. butter, melted
3 T. milk
1 T. slightly melted shortening
1 tsp. vanilla

**Double the icing

Chicken &/or Black Bean Tostadas

I got a free trial subscription for the new magazine from Food Network and I love it. I really like trying new things and tonight for dinner we had these tostadas, they were great, light and easy. Sorry, I wasn't on top of it enough to get a picture.

Chicken &/or Black Bean Tostadas

1/4 cup canola oil

4 tostada shells (if you can't find these, make your own by frying tortillas)

1 15.5 oz can black beans, drained & rinsed

1 tsp cumin

1/4 cup chicken or vegetable broth

1 clove garlic, minced

1 tblsp. ancho chili paste, or adobo sauce (from a can of chipotles in adobo)

1/4 cup fresh lime juice

2 tsp. brown sugar

2 cups finely shredded green cabbage (I used coleslaw mix)

1 bunch radishes, sliced thin

1/2 bunch fresh cilantro

1/2 cup sour cream

2 cups shredded chicken (if you want to make these vegetarian, omit the chicken & double the bean mixture, it was really good without the chicken)

Heat a little bit of oil in a skillet and add the black beans & cumin, cook for 1 min. Add the broth and cook, smashing the beans until saucy & hot. Season with salt & pepper.

In a seperate bowl whisk the garlic, chili paste, 2 tblsp of the lime juice, the sugar & 1/2 tsp salt. Slowly whisk in the oil to make a dressing. Toss together with cabbage, radishes and cilantro. Mix the sour cream with the remaining lime juice.

Top the tosadas shells with the bean mixure, then chicken & cabbage. Top with sour cream.

Gratineed Mac n' Cheese with Tomatoes

We are in a dinner group through church and every month when we'd go to someone's house, they went all out with really great meals.  Garreth kept joking that when it was our turn, we were going to serve mac n' cheese with hot dogs.  So October was our month to host and we decided to follow through on his promise, only with BBQ chicken instead of hot dogs and a really yummy homemade mac n' cheese with baked croutons and tomatoes.  It was really good so I thought I'd share it.  So here you go, comfort food at it's best!

Gratineed Mac n' Cheese with Tomatoes

7 Tbls butter

2 cups torn, crusty baguette

1 Tbls chopped fresh thyme

1 lb large elbow macaroni

4 cups milk

5 Tbls flour

pinch of nutmeg

1 lb tomatoes, seeded and diced

4 cups grated sharp cheddar cheese

(but any kind of strong cheese works - we like gruyere)

Preheat oven to 375.  Butter a 9 by 13 pan and set aside.  Melt 2 Tbls butter and pour over bread; toss.  Add 1 tsp thyme, 1/2 tsp salt, and 1/4 tsp pepper; toss.

Cook pasta until just beginning to soften, 2-3 minutes.  (It will not be fully cooked)  Drain and rinse. 

Heat milk in a saucepan over medium heat until warm.  (don't scorch - keep stirring!)  In separate pan, heat 5 Tbls butter over medium heat until foaming.  Add flour and whisk for one minute.  Add warm milk.  Cook, whisking constantly, until bubbly and thickened, 8-10 minutes.  Remove from heat. 

Add 2 tsp salt, 1/2 tsp pepper, remaining 2 tsp thyme, nutmeg, and cheese to pan; stir until cheese is melted.  Stir pasta into sauce and pour into buttered dish.  Add tomatoes and bread topping.  Bake until bubbling and golden, about 30 minutes.

Planet Hollywood Cap'n Crunch Chicken

Since I did not post any recipe's in October I am making up for it in November....Jenni, this one is for you.

2 c. Cap'n Crunch cereal

1 1/2 c. Corn Flakes

1 egg

1 c. milk

1 c. flour

1 tsp. onion powder

1 tsp garlic powder

1/2 tsp. black pepper

dash paprika(or more if you want more kick)

2 lbs. chicken, cut in 1 oz. tenders

vegetable oil

Coarsely grind or crush the 2 cereals and set aside (adjust these based on how sweet you want your chicken: more Cap'n Crunch is sweeter)

Beat the egg with milk and set aside

stir together flour, onion and garlic powders, black pepper and paprika; set aside

dip chicken pieces in seasoned flour move around to coat well then shake off excess flour

dip in the egg wash, coating well; then dip in the cereal mixture, coating well.

Heat oil in a large heavy skillet, drop coated chicken tenders in the hot oil, fully cook until golden brown 3-5 min.

Drain and serve immediately.

Aunt Kay's Refrigerator Rolls

My Aunt Kay is my favorite and her rolls can't be beat. Growing up I remember all of us hovering near the oven waiting for the next batch to come out. Who knows how many rolls each of us would consume in one sitting, Aunt Kay must have made hundreds of these and for me it would not be Thanksgiving or Christmas with out them.


1 c. shortening
3/4 c. sugar
2 tsp. salt
1 c. boiling water
2 cakes yeast
1/2 c. lukewarm water
4 eggs
8 c. sifted flour
1 c. cold water


Cream shortening, sugar and salt. Put in beaten eggs. Add boiling water. Stir softened yeast in warm water; add to shortening mixture. Add flour and cold water, alternating. Grease top of dough; cover with foil and refrigerate overnight.

Next morning, roll out dough and cut into circles; brush with butter and fold in half. Brush top with butter and let rise 4 hours.

Bake @ 375* for 12 minutes.

Sticky Chicken

My kids love this, they call it Chinese Chicken. The recipe has been given out to neighbors and friends and it is always loved. Once in primary Brady made a mothers day card, on the inside he wrote, I love your Chinese chicken...what a cute boy. Hope you all enjoy it too.

4-6 pieces boneless chicken

6 T. ketchup

1/2 cup pineapple juice

2 T. soy sauce

1 tsp. salt

1 1/2 c. sugar

1 T. vinegar

dash garlic salt

2 eggs

1 c. corn starch

Combine ketchup, pineapple juice, soy sauce, salt, sugar and vinegar. Set aside. Dip chicken in beaten eggs: then roll in corn starch. Fry in oil just until brown. Sprinkle with garlic salt. Line baking dish with aluminum foil. Put chicken in dish; then pour sauce over chicken.

Bake for 45 min. @ 350*

Warm Potato Salad

This is my favorite salad to eat with chicken, steak etc. super fast,easy and it is really good re-warmed the next day.

Bunch red potatoes

1 c. sour cream

1 c. mayonnaise

2 tsp. bacon drippings

crumbled bacon (I buy this pre-done from the grocery store, it is easier and I forgo the drippings)

Salad dressing mix

Cook potatoes and cut into bite size chunks. Mix sour cream, mayo and dressing, pour over potatoes and mix well. Sprinkle the bacon on top. You can also use ham or Canadian bacon.

Bran Muffins

I made these muffins tonight to bake for breakfast in the morning. They are really good and the best part is you can keep the batter in the refrigerator for up to 6 weeks, although our batter only lasts a few days. When my mom would make these she would keep the batter in a mason jar in the fridge and it made the best after school snack because you could easily make a few at a time. I am not sure how healthy they are with the crisco, sugar and of course all the honey butter you put on top, but they sure are delicious and they have a lot of fiber. You do need to make the batter ahead of time and leave it in the fridge for a while (several hours or overnight) for the cereal to absorb the moisture.

Bran Muffins

1 ½ c. sugar
½ c. shortening
Cream sugar and shortening
1 c. boiling water
1 c. Bran Buds cereal - it's made by All Bran, too
Pour boiling water over cereal and let set for 10 minutes.
Add to sugar mixture:
2 eggs
2 c. buttermilk
Add:
Cereal mixture
2 ½ c. flour
2 ½ tsp. soda
½ tsp. salt
2 cups All Bran Original cereal

Bake @ 400 for 15-20 minutes.
**Muffin mixture will stay good in refrigerator for up to 6 weeks.

Stuffed Breadsticks

I was inspired to post this recipe after eating a tasty "mini bomb" at The Pizza Villa in Preston yesterday. You can use the bread recipe below but if you are in a hurry the dough from the grocery store bakery works too.

Stuffed Bread Sticks Dough

1 c. milk
3 T. sugar
1 T. salt
2 T. margarine
1 c. warm water
2 pkg. yeast
4 ½ c. flour

Scald milk; stir in sugar, salt and melted margarine. Cool to lukewarm. Measure warm water into large bowl. Sprinkle in yeast; stir until dissolved. Add lukewarm milk mixture. Stir in flour. Batter will be fairly stiff. Beat until well blended, about 2 min. Cover; let rise in warm place.
After risen, roll dough to ½” thick. Cut with round circle (cereal bowl). Stuff with favorite pizza toppings. Fold it over like a calzone or tuck the ends under so it looks like a big roll. Brush with melted butter and sprinkle on Parmesan cheese (think Magelby's rolls). Bake at 375 for 17 minutes. Serve with marinara sauce

Marinara Sauce

2 T. olive oil
2 garlic cloves, minced
1 small onion, chopped
1 16-oz. can tomatoes (I puree mine because I don't like chunky tomatoes)
1 6 oz. can tomato paste
1 T. sugar
2 t. basil
1 ¼ t. salt

In 2-quart saucepan over medium heat, in oil, cook garlic and onion until tender, about 5 minutes. Stir in tomatoes, their liquid, and remaining ingredients. Reduce heat to low; cover; cook 20 minutes or until thickened – stirring occasionally.

**I don't put the sauce in the stuffed bread stick because it can get a little soggy. We like the sauce on the side for dipping. This marinara sauce is really good and can be used for a lot of different things. I used it the other day on my chicken parmesan.