Homemade Bread Rolls with Italian Butter Topping

(From start to finish, one hour)

10 1/2 cups white unbleached bread flour

1/2 cup sugar

1 tablespoon salt

3 rounded tablespoons saf-instant yeast

3 tablespoons liquid lecithin*

4 cups hot tap water

Mix dry ingredients (in bread mixer). Add lecithin and water. Mix for 1 minute and check consistency. If dough is too dry, add more water. If dough is too moist, add more flour. (You want the dough to be sticky and to stick to your fingers when you touch it). Make sure it's the right consistency before mixing it again. Mix for 5 mins. (Do not add water or flour to the dough after it has finished mixing). Spray counter and pans with Pam (and hands if needed).

For crescent rolls, cut dough in fourths, flatten on top of a pizza stone (in a circle) and cut like a pizza. Roll into crescent rolls. You may add mozzarella cheese sticks to the middle of the rolls before rolling up. (Cut mozzarella cheese sticks length wise and then down the middle making four slices) Spray pan with Pam and place rolls.

Let rolls rise for 25 mins.

Bake at 375 degrees for 10-15 mins.

*Squeeze or pour approximately 3 tablespoons of lecithin directly into the bowl, do not measure. It is so thick and sticky, it doesn't do well with measuring spoons.

For whole wheat bread, use the same recipe but add one cup of applesauce as part of the hot tap water. Mix for ten minutes.

Instead of rolls, you can make four loaves of bread.

TOPPING:

Italian Rolls Seasoning

-melt 2 sticks of butter

-add garlic powder to taste

-a little bit of seasoning salt

-italian seasoning

-parmesan cheese (from the can)

There are no measurements, mix how you would like. Right after the rolls pop out of the oven, spread topping on top. You may need more butter and you just adjust the ingredients. (I like lots of parmesan cheese, so you may want to sprinkle that on top afterwards as well)

Good luck!

Mexican Casserole

This recipe is really easy and quick. I didn't have anything to make for dinner tonight and just looked at what I had in the cupboards. It took about 20 mins to make.

-1 can Costco seasoned Chicken (you know... the Kirkland brand)

-1 8 oz. package Philly Cream Cheese plain

-1 8 oz. can cream of chicken soup

-1 4 oz. can green chili peppers

-1 7 3/4 can El Pato sauce (Salsa de Chile Fresco- found in the mexican section)

-Corn Tortillas (about 10) or Tortilla chips

-1 to 2 cups cheddar cheese (I also put pepperjack cheese in there, but that's because I needed to get rid of it)

Mix together in KitchenAid or with hand mixture on lowest speed, chicken, cream cheese block, cream of chicken soup, green chilies, and about 3/4 of El Pato sauce. Mix until desired texture.

In a 2 QT. or smaller than a 9 X 13 pan, spread half of mixture. Top with torn corn tortillas or crumbled tortilla chips. Pour the rest of the El Pato sauce on top of tortillas. Spread the other half of the mixture over top. Top with half of cheddar cheese, then corn tortillas again, then more cheddar cheese (so it looks like nachos on top).

Cook for 25-30 minutes at 350 degrees. Just check and make sure the top is golden brown and cheese is melted. (I only cooked for 15-18 mins. and it was warm, not cooked completely. But I was hungry)

Serve with rice, sour cream and salsa, refried beans, etc.

*I just made this recipe up so no complaints please. It was really good and the El Pato sauce has some kick in it and is a good flavor- but is still mild. You could probably trade El Pato sauce for green chili/enchilada sauce if you can't find it or like that better.

** Serves about 4-5 adults

Potato Cheese Soup

-2 c. boiling water

-2 c. diced potatoes

-1/2 c. diced celery

-1/2 c. sliced carrots

-1/4 c. onion

-1 1/2 tsp. salt

-1/4 tsp. pepper

Boil 10 minutes, add to cheese mixture, don't drain.

-1/4 c. butter

-1 to 2 c. cheese

-2 c. milk

-1/4 c. flour

*Really simple recipe and tasty. For more than 4 adults, double recipe. Serve with corn bread and fruit.

Guacamole

3 Haas avocados

1 lime, juiced

1/2 tsp. salt

1/2 tsp. ground cumin

1/2 tsp. cayenne (use 1/4 tsp. for less heat)

1/2 medium onion, diced (optional)

2 roma tomatoes, seeded and diced

1 Tbsp. cilantro, chopped

1 clove garlic, minced

Scoop the avocados into a bowl and toss to coat in lime juice

Drain off and reserve lime juice

Mash avocados (using potato masher) with salt, cumin and cayenne

Fold in the onions, tomatoes, cilantro and garlic

Add 1 Tbsp of reserved lime juice

Let sit at room temperature for at least 1 hour before serving

(Onion is a traditional ingredient in guacamole, but I don't use it because I think raw onion is too overpowering. If you want to use onion, I suggest red onion).

Crock-Pot Chicken Fajitas

This is so easy. I don't think I'd ever eat it without homemade guacamole!!

4-6 chicken breasts, frozen

1 medium onion, sliced

1 packet Lawry's fajita seasoning (may need 2 packets depending on chicken)

3 bell peppers, sliced (I use green, red and yellow)

Place frozen chicken in crock-pot with onions

Sprinkle fajita seasoning over top

Add water as directed on seasoning packet

Slow cook on high for 6 hours (I turned my crock-pot to low for the last hour and a half)

Add the peppers at the last hour

Serve on tortillas with toppings!

Hash Brown Casserole

-2 -- 1 lb. packages shredded hash browns

-1/2 c. butter (melted)

-2 c. shredded cheddar cheese

-1 -- 12 oz. package sausage (cooked)

-1 pint sour cream

-2 T. onion flakes

-1 c. milk

-1 can cream of chicken soup

-1 tsp. salt

-1/4 tsp. pepper

-4 eggs (but my mom and we doubled it)

Melt butter in 9X13 pan. Place shredded potatoes over butter. Sprinkle with cheese and then sausage over top. Mix remaining 7 ingredients and pour over potato cheese mixture. Bake immediately or cover with foil and refrigerate overnight. Uncover, Bake at 350 degrees for 45 mins or until set.

(You can also add sliced green onions into mixture that pours over the top).

Lemon Cake With Homemade Icing

Lemon Cake:

-1 box Betty Crocker Super Moist Lemon Cake

Make as directed.

While cooking make icing:

-1/2 cup butter

-2 tablespoons lemon juice

-1/2 teaspoon vanilla extract

-3 cups confectioners' sugar

Mix all ingredients together with beater until light and fluffy. Add more sugar or lemon juice to adjust consistency and flavor. (I added a lot more lemon juice because I wanted it more lemony and less sugary tasting). Makes enough for 9X13 pan.

Right after cake gets out of oven, poke holes in the top and spread icing on top. Wait a couple of minutes and do it again. This way the icing soaks into the cake. If you want more when cake is cool, you can do so- I didn't.

This makes the lemon stand out, and it is really really good!

Easy Orange Rolls

- 3 packages of Pillsbury flakey biscuits (10 count)

- 1 cup of butter, melted

- 1 1/3 cups of sugar

- 3 oranges, zested

Take a 9 X 13 pan and cover in foil (so that after rolls are cooked you can flip over the 9 X 13 and all the orange topping is on the top). Place rolls in three rows of 10 in the pan, overlapping if needed. Mix together melted butter, sugar and the zest of three oranges. Pour mixture over top of uncooked rolls. Bake according to the package, 10-12 mins at 400 degrees. It might need more time than that. Make sure rolls are a little more than golden brown, so that the bottom isn't soggy.

After cooking, flip pan over on another pan so topping that has fallen to the bottom is now on top.

Enjoy!

Homemade hash browns

I learned how to make homemade hash browns from a good friend of mine. It's easy to make and so much healthier and better tasting than frozen bagged hash browns.

For two people:

-4 to 5 potatoes

For large group:

-More than 10 potatoes (small to medium)

• Potatoes
• Olive Oil
• Onion Powder
• Garlic Powder
• Seasoning Salt
• Chili Powder (I added this one, my friend didn't use it)

Clean potatoes and peel, set aside. Use a cheese grater and grate potatoes into a colander. After all potatoes are grated wash under cold water for about a minute or so, this strips the potatoes of all the starch and keeps the potatoes from turning pink or brown.

Let potatoes drain, pour into a large bowl. Pour a little bit of olive oil over potatoes to coat them. The rest is by taste. Put the garlic powder, onion powder and seasoning salt on first. Add just a little chili powder. Mix around with hands in the bowl. You should be able to taste each ingredient.

Add salt and pepper if desired.

On sprayed cookie sheet (I just coat it with olive oil), pour potatoes evenly. Add more chili powder and seasoning salt on top to make the potatoes crispy. Cook at 350 for 20 minutes. May need more cooking time depending on how many potatoes you used. If you taste it after cooking and it needs more of something, add and cook for another 5-10 minutes.

Broil on hi for the last 5 minutes to make potatoes crispy! ENJOY!!!

Goes great with german pancakes, eggs, bacon, pancakes.... (German pancake recipe to come soon!)

Pierce's Manicotti

This recipe is from my mother-in-law. She used to make this for Pierce all the time- it's his favorite!

-1 lb ground beef

-½ onion diced up

-8 ounces of mozzarella cheese

-1 carton cottage cheese

-½ cup mayonnaise

-1 Large can of spaghetti sauce (I used more, I like it saucy)

-1 pkg manicotti noodles



Brown ground beef and drain then add onions, let cool. Pour meat and onions into KitchenAid or a large bowl to mix in. Add cottage cheese, mayonnaise, and mozzarella cheese (save one cup for the top). Stir until well mixed. Stuff noodles. No need to pre-cook noodles. Pour about ½ cup of spaghetti sauce in bottom of 9x13 glass dish. Then put stuffed manicotti’s inside. Top with remaining spaghetti sauce and top with remaining mozzarella cheese. Bake at 350 degrees for 45 minutes covered with foil.

EDIT:

Above is the original recipe, but I have made some modifications to this recipe that I want to share:
-1 lb ground beef
-1/2 onion, diced
-4 cups mozzarella cheese = 2 bags (2 cups inside the noodles, 2 cups on top at the end)
-1 carton cottage cheese = 1 lb
-1/2 cup mayo
-4 lbs spaghetti sauce (1 costco Prego sauce is perfect - that way you can line the pan with sauce, add sauce to the stuffing inside and pour sauce on top. It soaks into the noodles and is perfect for re-heating, it's not dry) *I've tried making it with cheaper canned sauces and it doesn't taste as well. If you have an awesome spaghetti sauce, use that!
-1 pkg manicotti noodles (about 20 noodles for this recipe)

Brown ground beef and drain then add onions, let cool. Pour meat and onions into KitchenAid or a large bowl to mix in. Add cottage cheese, mayonnaise, 2 cups (one bag) mozzarella cheese and about 1.5 cups of spaghetti sauce - add until the stuffing mixture is pink. Stir until well mixed. Pour about ½ cup of spaghetti sauce in bottom of 9x13 glass dish (*and an 8x8 dish). Stuff un-cooked manicotti shells. Then put stuffed manicotti on top of dish with sauce. Top with remaining spaghetti sauce and top with remaining mozzarella cheese (one bag-2 cups). Bake at 350 degrees for 45 minutes covered with foil.

*I bake the 9x13 and freeze the 8x8 for a later date. This recipe is great for the freezer - just heat for an hour instead of 45 minutes.

This is how I make it! Enjoy!

Foolproof Whole Wheat Bread (with applesauce, no oil)

1. Mix in bread or KitchenAid mixer: (this batch might be too large for a KitchenAid- makes 4 loaves of bread)

1/3 c. Gluten Flour (buy at bread store)

7 c. Whole Wheat Flour (rounded = overflowing)

5 c. hottest water from tap

2. Mix together and set aside:

1/2 c. warm water

2 Tbsp. yeast

1/2 sugar

(mixture does not have to be completely blended, just enough for the yeast to rise)

3. Mix together in another bowl:

2/3 c. honey

2/3 c. applesauce or oil (applesauce works great and is a lot healthier)

2 Tbsp. salt

4. Add #2 with warm water, yeast and sugar mixture into #1 with the whole wheat flour, gluten flour and water, Mix.

5. Add #3 to #1 in the bread mixer. Mix.

6. Add 6 c. flour (white flour) into bread mixer. Mix well, for about 8 minutes.

7. Spray largest bowl with Pam, put bread mixture into bowl. Let rise for 30 mins.

8. Divide into fourths, knead on counter, make sure there aren't any air bubbles in bread loaves.

9. Place into four bread pans, let rise for another 30 mins.

10. Preheat oven to 350 degrees.

11. Bake for 30 mins for 350 degrees.

12. Take out of oven, empty bread from pans and place on cooling rack. ENJOY!!!

Fettucini Alfredo- from scratch

This recipe is really easy and quick. Make sure not to overcook the sauce and stir constantly.

8 oz. cream cheese
3/4 cup grated parmesan cheese (in the bag)
1/2 cup butter (stick)
1/2 cup milk
1 boneless, skinless chicken breast
bunch of broccoli
1 box fettucini noodles

Slice chicken breast, cover with water (or chicken broth) and boil for 45 minutes until tender. Remove from water and cut into chunks. Cook noodles as directed on box/bag, drain and rinse. Cook broccoli in water until tender, drain.

Sauce:
Cream together all other ingredients in big saucepan, over low heat, sitrring constantly. (Do not bring to a boil---it will curdle).

Add cooked chicken and broccoli . Serve over noodles.

* You may want to double the sauce recipe for more than 3 people. When I make it for four, we double it.

Serve with french bread and a salad!

Honey Glazed Chicken

2 lbs. chicken breasts, cut into bit-sized pieces
1/3 c. flour
1/2 t. garlic powder
1/2 t. pepper
5 T. butter
1/3 c. honey
1/4 c. brown sugar
1/4 c. soy sauce
1/3 c. lemon juice
1 t. ground ginger (optional)

Preheat oven to 350 degrees. In a shallow dish, combine: flour, garlic powder, salt and pepper. Dip chicken in flour mixture. Melt butter in baking dish. Add chicken to the baking dish in a single layer. Bake uncovered for 15-20 min. Meanwhile, melt butter in a small saucepan. Then add honey, lemon juice, brown sugar, soy sauce, and ginger. Boil until thickened. When the 15-20 min is up, turn chicken over and pour the sauce on top. Bake another 20-30 min.
Serve over rice.

Oven-Baked Caramel French Toast

This is the one from Kendria's Shower! So I found this recipe on All Recipes and it turned out wonderful! We usually do a big conference breakfast complete with cinnamon rolls but this might win over this year! We love breakfast for dinner so if you really want to treat your family, mix it up early Sunday morning and bake it when you get home from church! MMMMMM! Oh yeah, and I refrigerated the leftovers and warmed them up the next day and they tasted fine!

• 1 cup brown sugar
• 1/2 cup butter
• 2 tablespoons light corn syrup
• 1 cup chopped pecans, divided
• 12 slices French or Italian-style bread
• 6 eggs
• 1 1/2 cups milk
• 1 teaspoon vanilla extract
• 1 teaspoon ground nutmeg
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon salt
• Caramel Sauce
• 1/2 cup brown sugar
• 1/4 cup butter
• 1 tablespoon light corn syrup

Directions

1. In a small saucepan, combine 1 cup brown sugar, 1/2 cup butter and 2 tablespoons corn syrup. Cook over medium heat, stirring constantly, until thickened.
2. Pour sauce into a 9x13 inch baking dish and sprinkle with 1/2 cup pecans. Place 6 slices of bread on top of the sauce, sprinkle with the remaining pecans and cover with the remaining 6 slices of bread.
3. Combine eggs, milk, vanilla, nutmeg, cinnamon and salt in a blender. Pour egg mixture evenly over bread slices, cover the baking dish, and refrigerate for 8 hours or overnight.
4. The next morning, preheat oven to 350 degrees F (175 degrees C). Remove the French toast from the refrigerator 30 minutes prior to baking. Bake in preheated oven for 40 to 45 minutes, until lightly brown. Drizzle sauce over the toast right before serving.
5. To make the Caramel Sauce: In a small saucepan, combine 1/2 cup brown sugar, 1/4 cup butter and 1 tablespoon corn syrup. Cook until thickened, stirring constantly.

I made some alterations. Don't layer the bread. Just stuff as many as you can (squish them together) in the pan and then pour your egg mixture over. This way all sides of the bread are covered. Also, I put the sauce on about 1 1/2 hours before serving and it was fine. You can put the pan in the oven to keep it warm. Enjoy!

Mom's Coconut Cake

1 box yellow cake mix (9X13)

1 can coconut milk (slightly bigger than a soup can; find with the Asian foods, baking needs or maybe even specialty drinks)

1 can sweet and condensed milk

1 small can of sweetened, shredded coconut (or about 1/2 a bag)

12 oz. Cool Whip

Prepare the cake as directed on the box.  Let cool for 5-10 min.  Mix coconut milk and evaporated milk in a medium bowl.  Poke wholes in the cake with a chop stick or skewer (about an inch apart?).  While the cake is still warm, pour the milk mixture over top.  Let the milk soak in while the cake comes to room temperature.  Mix the shredded coconut with the Cool Whip and frost the cake (be sure the cake is room temperature before frosting).  Refrigerate the cake until ready to serve.