Texas Roadhouse Rolls April 2, 2015
Makes 5-6 dozen smaller ones, or 19 larger ones, as Jenn had recommended at Eat Cake. After all, bigger IS better, and it’s less you have to eat!
Found this at Eat Cake For Dinner.
4 teaspoons active dry yeast
1/2 cup warm water
2 cups milk scalded and cooled to lukewarm
1/2 cup plus 1 teaspoon sugar, separated
3 tablespoons melted butter, cooled slightly, plus additional for brushing
7-8 cups flour (I used about 7 1/2 cups)
2 whole eggs
2 teaspoons salt
In the bowl of an electric mixer, dissolve yeast in the warm water with the teaspoon of sugar.
With the dough hook attached, mix in the milk, remaining 1/2 cup of sugar, and enough flour to make a medium batter. (I added about 2 1/2 cups of flour here.)
Allow to stand until light and foamy, about 8-10 minutes.
Add melted butter, eggs and salt.
Add enough flour to form a soft dough.
Turn dough out onto a lightly floured surface, and allow it to rest for about 10 minutes.
While dough is resting, prepare a large bowl by spraying it with cooking spray.
Knead dough until it is smooth and satiny.
Place into prepared bowl and turn over, coating it with oil.
Cover bowl tightly with plastic wrap and set to rise in a warm area until double in size, about 1-1 1/2 hours.
Punch dough down.
On a lightly floured surface and with a lightly floured rolling pin, flatten dough into a rectangle until it is about 1/2-inch thick.
Fold the rectangle in half the short way so that it is about 1-inch in thickness, and lightly roll together to seal the sides together.
Allow to rest for 10 minutes.
With a dough scraper, cut into rolls.
Place rolls on a greased baking sheet.
Cover with a damp towel and allow to rise in a warm area until double in size, about 1 hour or so.
Preheat oven to 350 and bake rolls for 10-15 minutes or until lightly golden.
Upon removing from oven, brush tops with melted butter.
Serve with Cinnamon Honey Butter.
Cinnamon Honey Butter
1/2 cup butter (1 stick), room temperature
1/4 cup confectioners’ sugar
1/4 cup honey
1 teaspoon cinnamon
In the bowl of an electric mixer fitted with the whisk attachment, beat the butter for approximately 30 seconds until lightly whipped.
Add confectioners’ sugar, honey and cinnamon and beat until smooth and thoroughly combined, scraping down the sides of the bowl.
Continue beating on medium-high speed until light and fluffy, about 2-3 minutes.
Fresh Tomato Spaghetti Sauce
4 lbs fresh tomatoes, chopped & peeled
2 medium onions, chopped
4 cloves garlic, chopped
1⁄4 cup fresh basil, chopped
1⁄4 cup olive oil
1 teaspoon salt
4 sprigs parsley
1 tablespoon sugar
grated parmesan cheese
To cook pasta sauce, heat olive oil over medium heat in a large iron skillet or heavy saucepan.
Add onion, basil, garlic and salt.
Saute until onion is tender, approximately 5 minutes.
Add tomato, parsley and sugar; heat to a boil; reduce heat and simmer, uncovered for about 2 hours, stirring often or until sauce has thickened.
Serve over cooked spaghetti or other Italian pasta and top with Parmesan cheese.
www.food.com by: (lauralie41)
Title: Crisp & Fluffy Waffles - from Spark Recipies online
This is a nice light, airy, delicious restaurant quality waffle. Well worth the extra time to make!
3/4 c. flour
1/4 c. cornstarch
1/2 tsp. salt
1/2 tsp. Baking Powder
1/4 tsp. Baking Soda
1 c. buttermilk OR (not both!)
1 c. milk, less 1 Tblsp.& Add 1 Tblsp. vinegar- this is how you make buttermilk if not on hand
6 Tblsp. olive oil or vegetable oil
1 egg yolk
1 egg white
1 Tblsp. granulated sugar
1/2 tsp. vanilla
1. Stir together dry ingredients in one bowl
2. In separate bowl, combine milk, vinegar, egg yolk, and oil. Whisk with fork.
3. In a third bowl, beat egg white until nearly soft peaks. Sprinkle sugar while shipping until glossy, Gently stir in vanilla
4. Pour milk mixture into dry ingredients and whisk until blended. Fold in egg white mixture with spatula.
For a four inch waffle, about 1/3 cup batter fills the waffle iron for each waffle, but the amount you need to fill your waffle iron will very according to the size.
Number Of Servings: 10
Submitted by Moiya Wood
Title: Caramel Buttermilk Syrup
Deliciously light, and so yummy served warm! Great for waffles, Pancakes, French toast, and ice cream! Also super delicious on pears or with applesauce.
1 C unsalted butter
2 C Sugar
1 C Buttermilk (can make by putting 1 Tbsp vinegar in cup measure, then fill to 1 C with milk and let sit 5-10 min.)
2 Tbsp. Corn Syrup
1/4 tsp. salt
2 tsp. baking soda
2 tsp. pure vanilla extract
In a LARGE saucepan (this bubbles up a lot) over medium heat, combine butter, sugar, buttermilk, corn syrup, and salt. Bring to boil. Boil for 3 min. Remove from heat and add baking soda, stirring to combine (syrup will bubble up and foam) Stir in the vanilla. Let cool somewhat before serving.
Submitted by Sarah Wood
Title: Fabulous French Bread ( I got this recipe from Lyndsay Jensen)
Just leave the dough in your mixer while doing the mixing and resting for the 5 - 6 times you mix and rest. This is a very important step.
Bake @ 350 - 375 degrees for 35 min. or until golden brown
2 pkgs. dry yeast (2 1/2 tsp./pkg.)
1/2 c. warm water
2 c. hot water
3 TBLSP. sugar
1 Tbsp. salt
5 Tblsp. vegetable oil
6 c. water
1 egg white
sesame seeds or poppy seeds
Dissolve yeast in 1/2 c. warm water - let stand for 10 min.
In large bowl, combine water, sugar, salt, shortening and half of flour
Beat well - allow to rest for 10 min.
Stir - rest for 10 min.
Repeat this three more times
Turn out on floured board
Divide dough in half
Roll each half into a 9X12 rectangle
Starting at long edge; roll loosely as in doing a jelly roll - Seal edge
Place both rolls seam side down on one large cookie sheet
Gash each roll diagonally 3 times with a sharp knife
Brush with beaten egg white and then sprinkle with either the sesame seeds or poppy seeds
Let rise 30 min.
Number Of Servings: 2 loaves of Bread submitted by Moiya Wood
Title: Home Made Yogurt
Milk - 1 gallon
Yo-Mix - commercial starter
Put milk in pot and turn stovetop up to 3-5
Bring up to 160 degrees for 10 seconds
Cool milk in an Ice bath
Temp thermometer 108-112 F
Take out of ice bath
Take Yo Mix culture out of freezer. Put in maybe 1/16 teaspoon
Wisk it in
Put into Quart Jars with funnel and a sieve
Put lids on top
Put into the Excalibur Dehydrator
Turn on to 115 degrees for about 5 hours
Title: Morning Glory Muffins
I didn't know whether to put this in Ingredients or Description
Ha Ha! Now you have a double recipe.
In a large bowl mix
2 c. flour
1 c. white sugar, scant
2 tsp. each Baking Soda, Cinnamon
1/4-1/3 tsp. salt
2 c. grated carrot
1/2 c. each raisins, coconut, chopped nuts
1 apple peeled & grated (or diced small)
350 degrees, 20 min., 14-16 muffins
1 c. vegetable oil
1/2 tsp. vanilla
Stir into flour mixture till just combined
Spoon into well greased or paper lined muffin cups. I use silicon cups.
Fill to top.
350 degrees, 20 min., 14-16 muffins
In a large bowl mix
2 c. flour
1 c. white sugar
Title: Pizza Dough and Sauce
Pizza Dough Shilleen Whibley
3 c. bread flour * it is important to use Bread flour*
1 1/2 cups all purpose flour
1 tsp, salt
1 tsp. yeast
1/2 cup olive oil
1 1/2 cups water (warm)
Mix just for incorporation;
Rest for 5 min.
Mix some more; Let rise for 2 hours
Put in fridge in balls. (overnight)
Spray inside of Zip lock bag before inserting ball of dough
Take out and let go to room temperature (about 2 hours before using)
If not refrigerating......Just let the dough rise for 2 hours
Number Of Servings: 4 12 inch Pizza's
Pizza Sauce Shilleen Whibley
1 28 oz. canned crushed tomatoes
1 Tblsp. dried parsley
2 tsp. dried basil
1 tsp. dried oregano
1/2 tsp. dried thyme
1/2 tsp. marjoram
1/4 tsp. freshly ground pepper
1/4 cup olive oil
2 tsp. granulated garlic powder
1/4 cup red wine vinegar
1 1/2 tsp. salt
Order of making a Pizza
1. hand toss dough and lay on pizza peel (I put
whole wheat flour & cornmeal on the peel .
2. lightly brush dough with olive oil (creates a barrier so dough doesn't get soggy)
3. Put sauce on.
4. Sprinkle a bit of cheese
5. Add toppings ( veggies & meat....)etc.)
6. Top with grated parmesan reggiano
7. Do you like spices?(top with whatever
you prefer......sesame seeds, dried red chilli
peppers, oregano, fresh basil.....and for sure
always fresh ground pepper.
8. Now throw it in the oven (as hot as your oven
can go....make sure to put the stone in the
oven first, then turn the oven on.....and let the
stone get hot for a good half and hour.)
The Pizza will only take 8-12 min. max.
Title: Honey Lime Chicken Enchiladas
Okay so this might be my new favorite meal. So tasty! You gotta try it! Mom asked for the recipe but I thought I'd share it to all of you.
4 boneless-skinless chicken breasts (1 chicken breast equals 1 c. chicken)
2 c shredded Mexican Cheese blend
10 flour tortillas (medium size)
4 Tbsp honey
2 tsp chili powder
1/2 tsp garlic powder
2 Tbsp chopped cilantro (2 tsp. dried) [1/3 dried herbs to fresh]
1 Tbsp olive oil
1 can cream of chicken soup
2 cans green enchilada sauce
Optional: 1 small can diced green chili’s
Cook and finely dice (or shred) the chicken breasts and place in a large mixing bowl. I usually boil them, it's easy, but grilled works nicely too. To the bowl, add 1.5 cups of the cheese, the diced green chills and the chicken soup and mix well. To make the sauce, zest and juice both limes in a separate bowl. Add in the honey, chili powder, garlic powder, chopped cilantro and olive oil. Mix well. Add sauce to the chicken mixture and stir well. Now fill each of the tortillas with a portion of the mixture and place in a 9x13 glass baking dish. Top the rolled tortillas with the two cans of green enchilada sauce and sprinkle the remaining cheese on top. Bake at 350 degrees F for 30-40 minutes or until the cheese has melted and browned.
submitted by DesireeVaughn
Number Of Servings: 3-4
Title: Chicken Taco Soup submitted by Desiree Vaughn
1 1/2 c. chicken broth
1 can chicken (with broth)
1 can corn
1 can black beans
1 can diced tomatoes
1 can cream of chicken
Mix all ingredients except cheese. I probably end up adding like 3 or 4 Tbsp of taco seasoning but just add it to taste. Let ingredients simmer for 20 min. You can add cheese and a scoop of sour cream to individual bowls. Serve with tortilla chips and yum yum!
Number Of Servings: 3-4
Preparation Time: 30 min
Title: Yakisoba submitted by Moiya Wood
Use Udon or Shanghi Noodles.
Yakisoba (fried noodles) is standard main or side dish fare at Japanese festivals and on Japanese streets, sold from small booths or carts. It may surprise you that this dish actually originated in China. Yakisoba noodles are not made from buckwheat (soba), but like ramen noodles, are made from wheat flour. However, the dish I made for the cultural night was made with soba or buckwheat noodles. In general, Yakisoba usually refers to sôsu yakisoba, flavored with the popular Japanese sauce sôsu). Yakisoba consists of stir-fry ramen-style noodles with pork, beef, chicken or tofu with vegetables (usually cabbage, onions or carrots) and flavored with sosu, salt and pepper. Traditionally, the Japanese serve it with garnishes like aonori (seaweed powder), beni shoga (shredded pickled ginger), katsuobushi (fish flakes), and Japanese mayonnaise.
Protein of your choice -- pork, beef, chicken, shrimp, squid or tofu
Sugar or honey
Chinese wheat noodles or Udon
Vegetable or sesame seed oil
Cabbage (Napa, savoy, Bok Choy)
Snow peas (optional)
Skillet or wok
1 Prepare the following: 1 lb meat/shrimp/squid/protein/tofu. (Slice meat thinly against the grain) 1/3 cup soy sauce1/3 cup rice wine2 teaspoons sugar or 1 teaspoon honey12 ounces Chinese wheat noodles or, if you prefer a more substantial noodle, try Udon (which actually makes it Yakiudon) 3 tablespoons vegetable or sesame-seed oil1 onion, sliced thin1.5 lb Napa cabbage or savoy cabbage or Bok Choy, sliced very thin 3 carrots, grated1 tablespoon chopped ginger (or more if you like)1 clove crushed garlic (more if you like)3 scallions, thinly sliced Snow Peas (optional)
2 In a small bowl, mix together soy sauce, rice wine, and sugar, stirring to dissolve.
3 Put the meat/protein into the pan with some oil and cook for two minutes.
4 Cook noodles in boiling water about eight minutes, or until tender.
5 Drain noodles and rinse under cold water.
6 In a large deep skillet or wok, cook onion in oil for approximately three minutes.
7 Add the cabbage (it will seem like a lot, but it will cook down), carrot and ginger and cook until cabbage is softened, about three to five minutes.
8 Cover with noodles and pour sauce over mixture.
9 Cover and cook for three to five min., then remove the lid and toss the mixture together until it is well combined.
10 Place on a serving platter and garnish with chopped scallions if desired.
Tips & Warnings
In a pinch, you can substitute the cabbage and carrots for a one-pound bag of slaw mix.
Still in a rush? Buy pre-made yakisoba sauce (which is frequently likened to Worcestershire sauce).
For the meat/protein, you can substitute thinly sliced slivers of bacon and Spam (yup, Spam). Yes, it's a little salty, but very Hawaiian and Okinawan.
You can also add shitake mushrooms for added flavor.
You can also add bean sprouts for added flavor.
Title: Creamy White Frosting submitted by Moiya Wood
This is out of the Breast of Friends and is my favorite frosting............so light and fluffy!
Creamy White Frosting
2 Tblsp. water
4 1/2 Tblsp. sugar
Heat until sugar is dissolved
Mix in bowl:
2 1/2 c. icing sugar
2/3 c. margarine, softened
1 tsp. vanilla
Mix well, gradually add sugar and water. Beat again
Keeps in fridge for up to two weeks.
Title: Crab Ravioli with Lemon Butter submitted by Moiya Wood
Richard Wood made this for me when I stayed with he and Lisha. It was so good!
Very impressive Richard!
1 c. ricotta cheese 8 oz.
1 c. lump crab meat (peekytoe)
Coarse salt and Ground black pepper
1/8 tsp red pepper flakes
Mix all these together & set aside
90 Won ton wrappers 2-12 oz. pkgs.
1 egg wash
1 stick unsalted butter (1/2 cup)
2 tsp. lemon peel (very fine)
2 tsp. fresh lemon
Mound 1 tsp. of Crab mixture onto each wonton,
Dip finger in egg wash and put on edges of the wrapper & then seal those edges together.
Be sure to keep a slightly damp cloth over the wrappers as you are doing this job so they won't dry out.
When cooking - do in 2 batches.
Fill a large pot with boiling salted water.
Put 1/2 of ravioli in pot. They are done when they rise to the top.
In large skillet put 2 Tblsp. of butter & add a little bit of the cooking liquid. To this add 1 tsp. of the juice. Swirl to combine.
Transfer this to the plates
Repeat this procedure for the 2nd batch.
Title: Delicious Black Bean Burrito submitted by Desiree Vaughn
Creamy really good Burritio
• 2 (10 inch) flour tortillas
• 2 tablespoons vegetable oil
• 1 small onion, chopped
• 1/2 red bell pepper, chopped
• 1 teaspoon minced garlic
• 1 (15 ounce) can black beans, rinsed and drained
• 1 teaspoon minced jalapeno peppers
• 3 ounces cream cheese
• 1/2 teaspoon salt
• 2 tablespoons chopped fresh cilantro
Original Recipe Yield 2 large burritos
1. Wrap tortillas in foil and place in oven heated to 350 degrees F (175 degrees C). Bake for 15 minutes or until heated through.
2. Heat oil in a 10-inch skillet over medium heat. Place onion, bell pepper, garlic and jalapenos in skillet, cook for 2 minutes stirring occasionally. Pour beans into skillet, cook 3 minutes stirring.
3. Cut cream cheese into cubes and add to skillet with salt. Cook for 2 minutes stirring occasionally. Stir cilantro into mixture.
4. Spoon mixture evenly down center of warmed tortilla and roll tortillas up. Serve immediately.
Title: Chewy Triple Ginger Cookies submitted by Moiya Wood
Chewy Triple Ginger Cookies
Bake @ 375 degrees for __ min.
Yield: four dozen cookies
2 cups flour
2 tsp. ginger
2 tsp. baking soda
1 tsp. each cinnamon & cloves
½ tsp. salt
1 cup golden brown sugar (packed)
½ cup shortening, softened
¼ cup butter, softened
¼ cup molasses
½ tsp. vanilla
½ cup finely chopped crystallized ginger
1 Tblsp. Fresh ginger (grated)
Tips about ginger:
The ground and crystallized forms of ginger can be found in the spice and baking sections or bins of the grocery stores.
Crystallized ginger is usually chopped before it is used.
Lightly oiling your knife before chopping crystallized ginger will prevent it from sticking to the blade.
Ginger appears in the grocery stores in many forms. The gnarly root, actually a rhizome, is sold fresh in the produce department. Fresh ginger should be firm and not shriveled in appearance. After peeling, fresh ginger may be used sliced, chopped or grated in cooking. Using a microplane, a rasp-like grater, works well for grating ginger.
....as per usual
mix shortening, butter until soft
add brown sugar & whip
add egg...molasses & vanilla
mix dry ingedients together and then add slowly
gradually add the crystallized ginger so that it doesn't all stick together in a clump (what a mess! I've done that before!!!!)
Number Of Servings: 4 dozen cookies
Title: Ranger Cookies submitted by Moiya Wood
These are amazing cookies.
My Mom’s Ranger Cookies
1 c. butter flavored shortening (margarine)
2 Tblsp. milk
1 c. white sugar
1 c. brown sugar
2 eggs, beaten well
2 tsp. vanilla
2 c. sifted flour
1 tsp. baking soda
½ tsp. baking powder
½ tsp. salt
2 c. quick cooking oats
1 c. shredded or flaked coconut
2 c. Rice Krispies
2 c. M& M’s
Using an electric mixer, cream shortening and sugars. In another bowl, mix the flour, baking soda, baking powder, and oats together. In a third bowl mix the milk, eggs and vanilla together. Alternately add dry and wet ingredients to shortening mixture. With a wooden spoon add coconut, dry cereal and candy. Drop by spoonful, or scoop, on lightly greased cookie sheet. Bake at 350 degrees for 12 minutes for small cookies and up to 15 minutes for larger cookies.
Recipe Note: Can make without candy or with any combination of M&M’s, raisins, chocolate chips, or spicy gumdrops. Use 2 cups of any combination of Rice Krispies, Corn Flakes, or similar dry cereal. Makes very sturdy and tasty cookies.
Title: Pumpkin Dessert submitted by Moiya Wood
This is better than pumpkin pie!
Everyone will be asking you for the recipe.
1 pkg. yellow cake mix
½ c. butter melted
1 egg, beaten
Mix cake mix, butter and egg to form a crust mixture. Set aside one cup of the mixture and press remaining mixture into a greased 9 x 13 pan
1. 1, 29 oz. can pumpkin
2. 1 ¼ c. sugar
3. 4 eggs
4. 1 can evaporated milk
5. 2 tsp. cinnamon
6. ½ tsp. cloves
7. 1 tsp. salt
8. 1 tsp. ginger
Combine pumpkin, sugar, eggs, milk and spices for filling. Pour filling over crust.
¼ c. sugar
1 tsp. cinnamon
¼ c. butter, softened
Combine remaining cup of crust mixture with the sugar, cinnamon and softened margarine. Spoon over top of filling. Bake at 350 degrees for 55 min.
This dessert tastes good warm or cold.
Hope you enjoy the recipe!
Title: Zucchini Casserole submitted by Desiree Vaughn
1 1/2 lb. Zucchini
1/2 c. Milk
1 lb. Mozzarella
1 tsp. salt
2 tsp. baking powder
3 tbsp. flour
1/2 c. bread crumbs
Preheat oven to 350 degrees
Wash, cut zucchini into 1/2 in. slices
Beat eggs lightly, add milk, cheese, salt, baking powder, four. Mix
Pour zucchini into egg mixture
Sprinkle w/ crumbs and dot w/ butter
Bake 35-40 min.
Number Of Servings: 6
Preparation Time: less than 10 min.
Title: Fiesta Rice Medley in Sweet Bell Peppers
The BEST Ever!!!!!!!
Go ahead and try it.
I guarantee you'll love it
1 Tblsp. Olive Oil
1 Onion (chopped)
8 Rainbow Sweet Bell Peppers: (colored)
(2 chopped and 6 whole)
1 16oz. Corn kernels
11/4 c. Salsa
1 c. Chicken Broth
11/2 c. Rice (raw)
1/4 c. Cheese (shredded)
2 Tblsp. Parmesan Cheese
1. Preheat oven to 375 degrees
2. Heat oil in a large pot over medium heat. Add onion and chopped peppers. Cook until tender.
3. Add corn, 1 c. Salsa, and chicken broth. Bring to a boil. Stir in rice, cover and reduce heat.
4. slice 1/2 inch off tops of whole peppers and discard tops. Remove cores and seeds. Cut a thin slice from the bottom of each pepper.
5. Add Cheddar to the pot and fluff with the rice. Spoon rice into peppers.
6. Mix 1/4 c, Salsa with 1/4 cup water; pour into a baking pan. Place stuffed peppers in the pan.
7. Bake for 20 minutes, or until tender. Sprinkle with Parmesan cheese.
Number Of Servings: 6 servings submitted by Moiya Wood
Title: Classy Chicken submitted by Moiya Wood
3 Chicken Breasts (skinned and boned)
1/4 tsp. Pepper
3 Tblsp. Oil
10 oz. pkg. frozen Asparagus or Broccoli
(fresh is better)
10 oz. can Cream of Chicken Soup
1/2 c. Mayonnaise
1 tsp. Curry Powder
1 tsp. Lemon Juice
1 c. grated Cheddar Cheese
Cut Chicken into bite-sized pieces and sprinkle with pepper. Saute in oil over medium heat until opaque, about 6 minutes. Drain. Cook Asparagus or Broccoli until tender crisp; Drain and arrange in bottom of buttered casserole. Place chicken on top. Mix together soup, mayonnaise, curry and lemon juice and pour over chicken. Sprinkle with Cheddar Cheese and bake, uncovered, at 350 degrees F (180 C.) for 30-35 minutes.
Number Of Servings: Serves 6
Title: Koolaid Popcorn
6 qts. pop corn (popped)
2 c. sugar
2/3 c. margerine
1 c. syrup (corn or lily white)
1 tsp. Baking soda
2 pkgs. Koolaid
Preheat oven to 225 F.
Boil sugar, syrup and butter/margarine together for 3 minutes. It will more than double in volume because of the soda. Make sure you use a medium sized pot when making it.
* Remember to dissolve the sugar before it begins to boil by stirring while it is heating. I use the spoon to make a steady stream of the syrup and take two fingers from the other hand and quickly pinch in the stream and rub my fingers together to feel for sugar crystals. Yes, It is hot!
Do not stir while it is boiling for 3 min.
On a large shallow ungreased baking dish, spread out popped popcorn.
In a separate bowl, combine the Kool-Aid with the baking soda.
Remove sugar syrup from the stove and carefully stir in the Kool-Aid mixture. (Note: This will make the sugar mixture puff up. Be careful to not get burned.)
Now take sugar mixture and pour it over the popped popcorn. Carefully mix all till combined.
Place it in the oven and stir every 10 minutes. Repeat this 3 more times.
Take popcorn out of the oven and when it starts to cool, break it apart into pieces.
Title: Dill Potato Soup submitted by Desiree Vaughn
Mom gave me this recipe because I really liked it when she made it
1 1/2 c. diced potatoes
1 c. sliced carrots
1 c. sliced celery
1 large onion diced
2 c. boiling water
1/2 tsp. salt
1/4 tsp. dill weed
1/4 tsp. pepper
1 10 oz. can cream of mushroom soup
1/2 c. shredded cheddar cheese
Put Veggi's in boiling water and let it boil rapidly for 10 minutes. Add everything else except for cheese and stir. I usually put the cheese in right at the end. If it's too thick I add a little bit of milk as well.
Number Of Servings: 2
Preparation Time: 20 min
Title: Sweet & Tangy Chicken submitted by Marina Wood
Yummmmm this is so easy! I think you guys have tasted this before at my house but I LOVE IT!
Chicken breasts....about 3-4? depends on how much chicken you want, it makes a lot of sauce
1 small onion chopped
1/2 C Brown sugar
1/2 C Ketchup
1/4 C Chunky Salsa
1/8 tsp. cayenne ( I just add some normal pepper)
1/8 tsp. Mrs. Dash original (optional)
Combine seasoning in a bowl and stir together. Then throw the chicken in a oven dish and pour seasoning over. Bake for 50 MIN at 350F
(Half way between I usually go in and stir everything around a little)
You can serve this with rice or even on mashed potatoes! The sauce alone is REALLY yummy!
Number Of Servings: about 4
Title: Creamy Chicken over Rice submitted by Desiree Vaughn
Yummy and it's also easy!
-1 lb cream cheese
-2 1/2 lb chicken (approx.)
-package Italian dressing mix
-1 can Cream of mushroom soup
-2/3 cube Butter ( 1 cube is ½ cup)
Put frozen chicken, butter, Italian dressing mix in crock pot on high for 4 hours. Once all the chicken is cooked cut is all up into really small pieces with scissors (those are the easiest to use, just make sure you wash them). Add the cream cheese and mushroom soup and allow it to melt. Mix and serve over rice
Number Of Servings: 4-6
Preparation Time: 5 minutes
Title: Caesar Chicken Pasta submitted by Deisree Vaughn
Really Easy!!! I got it from our 4 ingredient recipe book and it's yummy!
Package of Spiral pasta or whatever kind you want
Chicken-usually we put in 3 pieces depending on the size
2/3 c. ceasar dressing
1 can of diced tomatoes with flavor-for example diced tomatoes with garlic and chives. There are many different kinds to choose from
Cook chicken in skillet. Cook pasta. Heat the can of tomatoes with caesar over medium heat, add chicken.
Eat and enjoy!
It's super easy and yummy. Now I'm just writing down the recipe by memory so things might not be exact, but it's up to you to decide how much chicken to add. We also put in a bit more Caesar dressing as well to give it more to a taste.
Number Of Servings: 4-5
Preparation Time: 20 minutes maybe
Title: All-Natural Caramel Popcorn
submitted by Stacey Wood
Yummy popcorn, make sure there are lots of people around to help you eat it, otherwise you'll get fat!
2 bags of NATURAL microwave popcorn OR two batches of air popped popcorn. Don't add any butter or salt!
1 cup pure maple syrup
1 cup real butter
1. Pop the popcorn first, and try to scoop out any left over kernels that didn't pop.
2. Measure butter and syrup into a medium sized sauce pan, make sure it's big enough to contain at least double what you put in, it expands quite a bit while your cooking
3. Stirring continuously, bring to a gently boil over medium heat. Seriously, don't stop stirring!
4. The caramel is ready when it makes soft balls, about 280 degrees if you have a candy thermometer.
5. drizzle half of the sauce over half of the popcorn, add the rest of the popcorn and then the rest of the sauce. Mix well with a wooden spoon. If you want less caramel, make more popcorn, if you want more caramel, make less popcorn
6. Eat, enjoy, and post your opinion on the website!
Number Of Servings:4-8 people in one sitting
Title: Granola Bars submitted by Marina Wood
These are the yummy squares you guys snacked on at my house!
4 Cups uncooked oats (not instant)
1 Cup packed brown sugar
1 tsp. Vanilla
1/2 cup shredded coconut
1 cup chopped nuts (we used shredded almonds)
3/4 cup melted butter
1/4 cup honey
1/4 cup corn syrup
1 cup Rice Krispies
1 cup Chocolate Chips
NOTE: The amounts for the nuts, krispies and coconut are just estimates
Combine all ingredients into a large bowl, mix with well greased hands and press into a greased cookie sheet.
Bake at 450 degrees for 8-10 min. or until light golden brown.
Cool and cut into squares. Store in air tight container to stay chewy!
Number Of Servings: lots
Preparation Time: Quick
Submitted by Marina Wood
Title: French Bread Pizza submitted by Marina Wood
You don't really need a recipe to make this food but it's a good reminder of something fun, easy, and fast to make.
1 loaf of French bread
1 8oz can tomato sauce
1 Tbsp. Italian seasoning
(You can substitute 8oz of pizza or spaghetti sauce for the tomato sauce and seasonings.)
grated Mozzarella cheese
submitted by Marina Wood
Title: Chicken Enchiladas submitted by Marina Wood
Even if you're not a fan of Mexican food, you'll like these. Come on--even MARINA likes 'em..... so you can tell I got this off my families website.... anyway you guys could use HOT salsa to spice it up once they are cooked!
2lbs of chicken
10-12 flour tortillas (taco, not burrito size)
14.5oz can diced tomatoes
4-6 oz. can diced green chilies
1 cup sour cream
10.5 can cream of chicken soup
Dice chicken and cook in a frying pan. Add tomatoes and chilies and let simmer for 10-15 minutes. Spread tortillas with sour cream. Spoon approx. 1/4 cup of chicken mixture onto each tortilla and sprinkle with cheese. Roll tortillas and place in a 9x13 baking dish. Mix soup with a can of water and pour over rolled tortillas. Sprinkle with cheese. Bake at 350 for 30 minutes.
This is a pretty 'plain' enchilada but I love them. Sometimes I throw in black olives, mushrooms, green or red peppers, etc..
It's easy (and still yummy) to make a healthier version by doing the obvious things...low fat/thin wheat tortillas, fat-free or lite sour cream, and 98% fat-free soup. I'm not a fan of reduced fat cheese but only using a little of the real stuff helps out the calorie count.
Number Of Servings: 10
Preparation Time: 20 minutes prep. + 30 minutes baking time.
Title: Honey Garlic Chicken submitted by Marina Wood
This is sooo yummy and easy….. even I like it!
2 Tbsp. oil
1 tsp. salt
1/2 tsp. pepper
1/2 cup honey
1/4 cup soy sauce
1 clove garlic chopped or 1/8 tsp of garlic powder
2 Tbsp. ketchup
Sprinkle salt and pepper over chicken. Mix remaining ingredients in a small bowl and pour over chicken. Cover and bake at 375 degrees for 1 hour. Serve with rice!
Number Of Servings: 4-6
Preparation Time: FAST
Title: Cobb Potato Salad submitted by Moiya Wood
from: Just a Pinch.....on line
This s my favorite potato salad dressing ever.
I have been making potato salad for years. The dressing has always been the same...delicious! One that every family member or friend would beg me to make for occasions. Well, you heard the saying.."If its not broke, why fix it"? In my case, If I have made something great, I want to make it even better. Enjoy these wonderful tastes. Two "World" favorites tied together. Potato Salad and Cobb Salad
3 lb. red potatoes, cubed, cooked and drained.
( I might do 4 lb. instead next time)
1/4 c red onion, diced
salt and pepper, to taste
2 c mayonnaise
1/3 c sugar
3 Tbsp. apple cider vinegar
salt and pepper, to taste
1 c tomatoes
1 c bacon, fried and diced
1 c turkey breast or chicken breast, cubed
1 c hard boiled eggs, peeled and diced
1 c avocado, cubed
1/2 c blue cheese, crumbles
2 Tbsp. scallions, diced (for garnish)
1. In large pot of water cook potatoes until soft, not mushy, drain. Add to large mixing bowl.
2. Mix all ingredients for dressing, toss into potatoes. Mix well.
3. Add to serving bowl, for cleaner presentation.
4. Layer toppings accordingly from order listed above. Or to your preference.
5. Chill for at least 4 hours before serving.
Notes: Make sure not to over cook potatoes. Potatoes should be soft but not mushy to point of falling apart.
Notes: Salad can be made day before, adding toppings next day. Stir well before adding toppings.
In separate bowl, mix mayo, sugar, vinegar and season with salt and pepper, to taste, add to potatoes, toss. Gently add salad to cleaner bowl for cleaner presentation. Chill while preparing toppings.
Title: ButterHorns submitted by Moiya Wood
This is a very old recipe that didn't really have any instructions. Arta gave it to me a long time ago and I watched her make them. She doesn't have the instructions either. I have just guessed at the temperature and just watch them carefully as you don't want them to be overdone. Then they get tough.
2 c. scalded milk (just warm)
1 c. butter (margarine)
1 tsp. salt
1/2 c. sugar
2 Tblsp. yeast
5 1/2 c. flour
Dissolve yeast in milk before adding the salt and the rest of the ingredients.
Mix Let rise
Roll dough out into two rectangles
Spread with more butter.
Roll long end up like a jelly roll.
Cut like traditional cinnamon buns.
Press all butterhorns down with the palm of your hand so they all rise equally.
Bake @ 350 degrees until a light browning occurs.
Ice and dip into cocoanut or nuts.
Share and enjoy!
Title: Maggie's Everything Slaw submitted by Moiya Wood
4-5 c. cabbage
1 1/2 c. unpeeled red apple
3/4 c. celery
1/2 c carrot
1/3 c. onion
1/2 c. raisins
1/2 c. cucumber
1 c squash, shredded (zucchini or yellow)
1/2 pkg. raman noodles
1/3 c sugar
1/2 c mayonnaise, fat-free
1 1/4 Tbsp. white vinegar
1 Tbsp. chopped parsley
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. paprika
dash(es) cayenne pepper
1. Toss all together in large bowl.
2. Whisk all dressing ingredients in small bowl and pour into salad.
3. Cover and refrigerate 2 to 3 hours before serving, to let flavors blend.
Sesame Noodle Salad (from allrecipies.com)
Recipe by jkmom
"This amazing salad recipe was given to me by a friend who used to know someone at the now closed Larry's Markets in the Seattle area. I've added to the recipe a little -- so it's not exactly the same... but better! I take this to every picnic and everyone loves it! May also add diced chicken for a variation."
Original recipe makes 8 servings
1 (16 ounce) package angel hair pasta
1/2 cup sesame oil (cut this to ¼ c)
1/2 cup soy sauce
1/4 cup balsamic vinegar
1 tablespoon hot chili oil – (Made my own - 1 c. oil and 1 tsp. red
pepper flakes – heated on low for 10 min.)
[Added a few drops of Sriracha Sauce as I thought it needed a kick]
1/4 cup white sugar
1 teaspoon sesame seeds, or more if desired
1 green onion, chopped
1 red bell pepper, diced
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
Whisk together the sesame oil, soy sauce, balsamic vinegar, chili oil, and sugar in a large bowl. Toss the pasta in the dressing, then sprinkle with sesame seeds, green onion, and bell pepper. Serve warm, or cover and refrigerate for a cold salad.
Taco Salad Filling
1 Tblsp. Olive oil (extra virgin) or canola
1 medium Onion
4 cloves Garlic
1 lb. Ground Turkey (I used diced chicken )
1 Tblsp. Chili powder
2 tsp. Cumin
1 tsp. Oregano
1,4 c. Tomato Paste
1 c. Water
2 Tblsp. Ketchup
2 tsp. Worcestershire Sauce
1 19 oz. can Black Beans (drained & rinsed)
2 heads Romaine Lettuce (chopped for salad)
2 Red Peppers (diced for salad)
Heat a large frying pan over medium heat; add the oil and the onions and sauté till almost cooked, about 3-5 min..
Add the garlic and continue sautéing for 1 min.
Add the ground turkey and brown,
Add the chili powder, cumin and oregano. Stir well.
Add the tomato paste, water, ketchup, and Worcestershire sauce. Stir well
Stir in the beans and simmer for 10 min..
To server as a taco, spoon mixture into preheated corn or flour tortillas.
Add bells and whistles
Cheater Re-fried Beans
Refried beans are full of fat ---authentic recipes use lard. But this recipe is easy to make and has no added fat at all. You will need a food processor for this recipe.
1 19 0z. can Black Beans, (drained and rinsed)
1 Tblsp. Chili Powder
1 tsp. Cumin
Hot Peppers or Red Pepper flakes – optional
Place all ingredients in a food processor. Pulse till smooth. Add 1-4 Tblsp. Water to make it more spreadable. Taste and add hot peppers or red pepper lakes is desired. Serve or store in fridge for up to 3 days
1 large Avocado
2 Tblsp. Red Onion (minced)
1 Tblsp. Fresh Lime Juice
1 lrg. Clove Garlic
Hot Pepper Flakes (if desired)
Stir together with a fork until you get the consistency you want.