Sunday, December 26, 2010
1 cup warm milk (115-120 degrees F/45 degrees C)
2 eggs, room temperature
1/3 cup butter or margarine, melted
4 1/2 cups flour (I do about 4 cups normal flour and 1/4 c bread flour)
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons bread machine yeast
1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/2 cup butter, softened
3 ounce cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt
Dissolve the yeast in the warm milk in a large bowl. Mix in the sugar, butter or margarine, salt, and eggs. Add flour and mix well. Knead the dough into a large ball, using your hands dusted lightly with flour. Put in a bowl, cover and let rise in a warm place about 1 hour, or until doubled in size. Then pick up with rolling out the dough. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon. Roll dough into a 16x21 inch rectangle.
Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C). Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.
Monday, November 22, 2010
Makes about 3 dozen
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup granulated sugar
1 cup packed light-brown sugar
1 teaspoon salt
2 teaspoons pure vanilla extract
2 large eggs
2 cups (about 12 ounces) semisweet and/or milk chocolate chips
Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.
Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.
Sunday, November 21, 2010
1 loaf french bread, cut in half lengthwise
1/2 c. butter, softened (not melted)
2 heaping Tbsp. Mayonnaise (stick with the real stuff, not low-fat)
3 cups Monterey Jack cheese shredded
1 can olives, sliced
20 slices pepperoni, chopped
1 c. mushrooms, sliced, then roughly chopped
2-3 green onions, sliced and chopped
In a large mixing bowl, combine all ingredients (except for the bread) using a spatula or wooden spoon. When everything is mixed together really well, spread the mixture evenly over the bread and bake at 325-degrees for about 20-25 minutes or until cheese is melted and bread is slightly crispy. Cut up into individual slices and serve.
Thursday, October 21, 2010
- 20 ounces broccoli (a bunch of fresh broccoli)
- ½ cup chopped onion
- 1 carrot – grated
- 1 potato – chopped
- ½ cup chopped celery
- 1 tablespoon chicken bouillon granules
- Salt and pepper to taste
- ¼ cup butter – melted
- ¾ cup flour
- 2 cups milk
- 8 ounces Velveeta cheese – cubed
Boil vegetables and chicken bouillon in 1 qt. water until vegetables are tender.
Meanwhile, In a separate pan make a white sauce using the butter, flour, and milk. Cook until it thickens, stirring constantly. Add Velveeta cubes and stir until it melts. DO NOT BOIL.
Add vegetables to white sauce mixture. Serve warm in bread bowls.
*Again, my mom's recipe. Kambree hates any vegetables, but this was a sucess and I got her to eat broccoli without her even knowing it!
- 4-1/2 to 5 c flour
- 1/3 c oil
- 2 tsp salt
- 1-1/2 tbls yeast
- 1/4 c sugar
- 1-1/2 c warm water
- 2 large eggs
Mix 2-1/2 cups flour and yeast in mixing bowl. Add water, oil, and sugar. Mix well for 1 to 2 min. Turn off mixer, cover bowl, and let dough sponge for 10 minutes. Add eggs and salt. Turn on mixer. Add remaining flour, 1 cup at a time, until dough begins to clean the sides of the bowl. Knead for 5-6 minutes. Dough should be very soft, but manageable. Dough may be used immediately or covered and stored in the refrigerator for several days. Lightly oil hands and counter. Shape into rolls. Let rise until very light (30-45 minutes). Bake at 350 degrees for 15-20 minutes. Makes about 2 dozen.
*This is a very simple recipe and it works for me even though I don't have a mixer. Other recipes I have worked with have been too heavy, but this is a good light consistency.
*This is my mom's recipe, so again no credit to me!
- 24 Rhodes Bake-n-Serv white dinner rolls (or from-scratch roll dough if you desire)
- 2/3 cup brown sugar
- 2 tsp cinnamon
- 1/2 cup butter, melted
- 1/2 cup pecans, chopped
Thaw rolls until soft (about 1 hour at room temperature). Cut each roll in half.
In a medium bowl, mix brown sugar, cinnamon, and nuts together.
Dip roll halves in butter then roll in cinnamon/sugar mixture until thoroughly coated.
Arrange in Bundt pan that has been sprayed with non-stick cooking spray and cover with plastic wrap.
Let rise until double in size (2-3 hours). Remove wrap.
Bake at 350°F for 30 to 50 minutes. Cover with foil the last 15 minutes of baking.
Immediately after removing from the oven, carefully release edges and center tube with a knife. Invert onto a serving plate.
*I found this recipe on allrecipes.com or cooks.com so I can't take credit, but it was really good, especially served with hot chocolate!
*I used my mom's homemade feather roll recipe instead of the Rhode's rolls and it turned out great.
Sunday, September 26, 2010
Wednesday, January 20, 2010
So I made these the other day when Carson's brother came out to visit and they turned out really good!! I did it almost exactly according to this recipe I just left out the cumin and the cracked red pepper because I didn't have it, but still great to eat! Also, if you don't want to fry in oil than warm up the mixture and throw it in tortillas, we did that with the left overs.
I figured it has been awhile since we have used this to blog so I will try and add more, and hopefully you guys can too, because I need some new recipes!:)
Also, I guess I can't take the credit for this recipe because I found it off of a blog just-cook-already.blogspot.com, check it out!
1 can Corn (drained)
- 1 can black beans (drained)
- 1/2 bunch cilantro
- Juice from 1 lime
- 1 1/2 cup of chopped spinach
- 1 tsp minced garlic
2 medium sized chicken breast...cooked, finely chopped
- 1 1/2 to 2 cups shredded cheese, mexican mix
2 T olive oil
Cumin about 1 tsp
- Chili powder about 1 tsp
- Salt to tastePepper to taste
- Cracked red pepper or cayenne pepper to desired spiciness
1 packet of 20 egg roll wraps.
Mix it all together, put about a big spoonful inside the wrap. (It takes a few times to judge the size of the egg roll and you will think you have too much and think you need to make them bigger)...don't. Roll it up tight. Seal edge with a little water.Deep fry in oil.