Thursday, April 26, 2012

Buttery Dinner Rolls

These are some really good, moist dinner rolls. This recipe makes 4 dozen rolls. Perfect for a large crowd. They freeze great, too so you can make a batch and have warm rolls for later. I love it.

Recipe from: How Does She

1 1/2 cups of milk
3/4 cup + 1 Tablespoon Sugar
1 egg
1 Tablespoon salt
2 Tablespoons yeast
2 cups of warm water
about 9-10 cups of all purpose flour
at least 1 cup of butter

To start out: Scald 1 1/2 cups of milk, 3/4 cup sugar and 1/2 cup of butter, in a microwave safe bowl, for about 2 minutes. Cutting the butter into pieces helps it melt faster. There will probably be some little cubes of butter still floating in the hot mixture, they will melt.
We are going to add yeast to this hot mixture, but it will be too hot to just dump the yeast straight in (it would kill it!). To cool it down stir in 1-2 cups of flour, then add 1 egg and 1 Tablespoon of salt, and leave it to cool for a couple of minutes. Meanwhile, in a measuring cup dissolve 2 Tablespoons of yeast in 2 cups of warm water and 1 Tablespoon of sugar. Let it sit for a couple of minutes until it is bubbly.

Make sure your milk mixture is just warm, not boiling and add the yeast mixture!

Gradually stir in 9-10 cups of flour (counting the flour you have already added to cool it earlier).
At the end the dough will be dense and sticky. Cover the bowl with plastic wrap. Leave it in a warm place and let it raise 1 hour or until doubled.
When your dough is close to raising completely, butter 2 cookie sheets and set them aside.
Cover your working space with flour to prevent the dough from sticking. Dump your dough out and divide it into 4 balls.
Using one ball of dough at a time: roll the dough into a circle on a floured counter. Once it is rolled out spread the top with butter from edge to edge. You will use about 2-4 Tablespoons per circle of dough. Cut dough into 12 equal triangles, roll them up and place on a cookie sheet.
Pre-heat your oven to 350 degrees. Place the pans of rolls in a warm place (on top of the oven if possible) to let them rise. Once they are touching and full in size, cook (one pan at a time) in the oven ’till they are golden brown. About 10 – 15 minutes.
While they are still hot and fresh out of the oven run a stick of butter over the tops of the rolls for a delicious buttery glaze.
We sometimes make 12 of these rolls into cinnamon rolls by sprinkling some cinnamon and sugar on the butter and them glazing with some frosting after they are baked. They are really good, too!

Tuesday, April 24, 2012

Fruit Dip

This was a really good fruit dip. I think it tasted better after if sat in the fridge for a day. It was really thick and had a wonderful flavor.

Recipe from: Cafe Zupas

1 cup water
1 can condensed milk
1 pkg. vanilla pudding mix
8 oz. cool whip

Mix water and condensed milk together, add pudding mix until dissolved. Whisk in cool whip. Refrigerate.

**You could also sub different flavors of pudding mix...lemon, coconut....

Sunday, April 22, 2012

Cinnamon Twists

A perfect treat!! These were fantastic!! They were even great reheated.
Recipe from: Lemon Drop

3/4 cup whole milk (I used 2% and it worked fine)
3 tablespoons unsalted butter
3 1/4 cup all purpose flour
1/3 cup granulated sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
2 Tbsp yeast
2 large eggs
1/2 teaspoon pure vanilla extract

6 tablespoons unsalted butter, melted
2 1/2 cups powdered sugar
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
5 tablespoons very hot water


IN SMALL SAUCEPAN, heat butter and milk until foamy but not yet boiling. Remove from heat
WITH STAND MIXER fitted with paddle attachment, slowly combine 2 1/2 cups flour, sugar, cinnamon, salt and yeast
SLOWLY pour in hot milk/butter mixture
BLEND on medium speed 2 minutes
ADD eggs and vanilla
MIX on medium speed 2 more minutes
ADD remaining 3/4 cup of flour and continue to beat on MED speed for one more minute
SCRAPE dough off paddle, leave dough in bowl and cover with a tea towel
LET rise 45 minutes

LINE 2 COOKIE SHEETS with waxed paper
SPRAY wax paper with cooking spray

ON FLOURED WORK SURFACE, roll dough into 18" x 9" rectangle
WITH PIZZA CUTTER or sharp knife, cut into 18 strips 9" long x 1" wide
FOLD strips in have and twist 3-4 time to make tight spirals
PLACE ON lined cookie sheets
COVER with tea towels and let rest 30 minutes

PLACE 2 cooling racks over paper towels to catch any drips
POUR OIL to depth of 2 inches into saucepan
HEAT oil to 350F
FRY twists 1 minute per side
WITH slotted steel spatula, transfer twists to cooling racks


IN LARGE wide mouthed bowl, sift in powdered sugar
WHISK in all remaining glaze ingredients until smooth
DIP tops of warm twists into glaze and place back on cooling rack, glaze side up, until set (about 5 minutes).

Friday, April 20, 2012

The Best Broccoli Beef

I know I already had a broccoli beef recipe on here, but this one is better!! (Hence the name) I loved the sauce and it was quick and easy to make.
John's Rating: 9Recipe from: The Farm Girl

1 tbsp rice wine vinegar
2 tbsp low-sodium chicken broth
5 tbsp hoisin sauce
2 tbsp light brown sugar
1 tbsp toasted sesame oil
2 tsp cornstarch

Beef and Broccoli:
3 tbsp soy sauce
1 1/2 pounds flank steak, cut into 2-inch-wide strips with the grain, then sliced across the grain into 1/8-inch-thick slices
2 tbsp minced garlic
1-inch piece fresh ginger, minced (about 1 tbsp)
1 tsp peanut oil or vegetable oil, plus extra for cooking
1 1/4 pounds broccoli, cut into bite-sized pieces
1/3 cup water

1. In a medium bowl, combine beef and soy sauce. Cover with plastic wrap and refrigerate at least 10 minutes or up to 1 hour. Meanwhile, whisk the sauce ingredients together in a liquid measure or small bowl. In another small bowl, combine garlic, ginger, and 1 teaspoon peanut oil. Set aside.

2. Heat 1-2 teaspoons peanut oil in 12-inch nonstick skillet over medium-high heat until hot and rippling. Add half of beef to skillet and break up clumps; cook, without stirring, for 1 minute, then stir and cook until beef is browned around edges and cooked through, about 1-2 minutes. Don’t overcook the meat – cook until just barely cooked through so the meat stays tender. Transfer beef to a medium bowl and cover with a lid and tin foil. Heat another 1-2 teaspoons peanut oil in the skillet and repeat with remaining beef.

3. Add 1 tablespoon peanut oil to now-empty skillet; heat until rippling and hot. Add broccoli and cook 30 seconds; add water, cover pan, and lower heat to medium. Steam broccoli until tender-crisp, about 2 minutes. Push the broccoli to the sides of the skillet and add the garlic/ginger mixture. Cook, mashing the mixture with a spoon, until fragrant, about 15-30 seconds. Stir the mixture into the broccoli. Add the beef back to skillet and toss to combine. Whisk the sauce to recombine and add to the skillet. Cook, stirring constantly, until sauce is thickened and evenly distributed, about 1-2 minute. Serve with white or brown rice.

Wednesday, April 18, 2012

Baked Sweet and Sour Chicken {Gluten Free}

This is a great recipe for sweet and sour chicken!! It was fairly easy to make and tasted fantastic!!
John's Rating: 9Recipe from: Life as a Lofthouse

The chicken coating:

3-4 boneless chicken breasts
salt + pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oilLink

The sweet and sour sauce:

3/4 cup sugar
4 tbs ketchup
1/2 cup vinegar
1 tbs soy sauce
1 tsp garlic salt

Start by preheating your oven to 325 degrees. Rinse your chicken breasts in water and then cut into cubes. Season with salt and pepper to taste. Dip chicken into the cornstarch to coat then dip into the eggs. Heat your 1/4 cup oil in a large skillet and cook your chicken until browned but not cooked through. Place the chicken in a 9x13 greased baking dish. Mix all of your sweet and sour sauce ingredients in a bowl with a whisk and then pour evenly over the chicken. Bake for one hour and during the baking process you will need to turn the chicken every 15 minutes.

I also made this recipe and used orange sauce instead of the sweet and sour and it was also really good.

Orange Sauce:
2 Tbsp Orange Juice concentrate
1 Tbsp orange rind, grated
1 Tbsp ginger, grated
3 Tbsp Rice Vinegar
3/4 cup water
1 Tbsp soy sauce
1/2 cup brown sugar
1 clove garlic
1 Tbsp dried onion
1/4 tsp crushed red pepper
1 heaping Tbsp. cornstarch

Mix ingredients in VitaMix and pour over chicken in place of sweet and sour in recipe.

Monday, April 16, 2012

Copycat Wendy's Chili

This was a really good Chili recipe. It will be my go to recipe for chili. It is flavorful and easy to make.

1 pound ground beef
1 - 14.5 Oz. can tomato sauce
1 - 14.5 Oz. can kidney beans (with liquid)
1 - 14.5 Oz. can pinto beans (with liquid)
1/2 cup diced onion
1/4 cup diced green chilies (I used fresh green chilies b/c I had some...I used a whole pepper)
1/4 cup diced celery
2 medium tomatoes, chopped (I used 1/2 a pint of crushed tomatoes)
1 teaspoons cumin powder
2 tablespoons chili powder
1 teaspoon black pepper
2 teaspoons salt
1 cup water

1. Brown the ground beef in a skillet over medium heat; drain off the fat.
2. Using a fork, crumble the cooked beef into pea-size pieces.
3. In a large pot, combine the beef plus all the remaining ingredients,
and bring to a simmer over low heat. Cook, stirring every 15 minutes,
for 2 to 3 hours. (I cooked mine in the crock pot on low for the afternoon and it worked great!)

Makes about 12 servings.

Friday, April 13, 2012

Over the Top Reese’s Peanut Butter Cookies

Cookies with Reese's PB cups...of course we had to make a batch!! They taste great and look impressive:
John's Rating: 9
Recipe from: Real Mom Kitchen
  • 3/4 cup butter, softened
  • 1 cup sugar
  • 1 cup brown sugar
  • 1 cup peanut butter
  • 2 large eggs
  • 2 tsp vanilla
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 1/2 cups flour
  • 1 1/2 cup milk chocolate chips
  • 32 mini Reese’s peanut butter cups, each cut into 4 pieces
  1. Mix the ingredients down to the vanilla. Add soda, salt, and flour. Fold in chocolate chips.
  2. Using and ice cream scoop, scoop dough (these are big cookies). Place 6 scoops of dough on ungreased cookie sheet. Use your hand and slightly flatten each scoop of dough. Cook for 12 minutes at 350.
  3. Remove cookies from oven and lightly press 8 cut up pieces of the Reese’s peanut butter cups over the top of each cookie. Return to oven for 2 more minutes. Cool on baking sheet 2 minutes before placing on cooling rack.