30-Minute Rolls1 1/8 cups plus 2 tsp. warm water1/3 cup oil2 Tb yeast1/4 cup sugar or honey½ tsp. Salt1 egg3 ½ cups flour
Mix 1st 4 ingredients and let rest for 15 minutes. Add salt and eggs - gradually add flour. Shape into dinner rolls, or use in your favorite recipe that calls for dough. After shaped, let rest for 10 minutes. For rolls, Bake 10 minutes @400 degrees ‘till golden brown.
Monday, September 28, 2009
Scalloped Potato's with Ham
4 medium Russet potatoes, sliced
1 can Cream of Chicken
1/2 cup milk
1/2 tsp. black pepper
1/2 small onion
1 cup cubed ham
Preheat oven to 350°F. Butter a large casserole dish with 1 1/2 Tbsp of butter. If you use a casserole dish that is about 9x13 (bigger than the one shown) you'll have more surface area, more of the potatoes will brown, and the cooking time will be faster.
In blender combine cream of chicken, black pepper, milk and onion (I add the onion here because my kids are kind of picky about finding pieces). Layer the bottom of the casserole dish with 1/3 of the potato slices, then add a bit of ham over that layer and pour some of the mixture from blender and repeat. Layer of potato's, ham and mix. Top the casserole with the remaining potato slices. Cover the casserole with aluminum foil and bake in the oven for one hour. When done, the potatoes should be tender, but not mushy, and the liquid should be mostly absorbed. After an hour, remove from the oven, remove the foil, sprinkle on some shredded cheese.
Thursday, September 24, 2009
I love Peanut Butter Bars! But my absolute favorite ones were the ones from school. Crazy I know! But our school lunches were actually REALLY good! These aren't like the ones I remember but they were still really good. The disappeared fast around here! I found this recipe here.
2 cups chunky style peanut butter
2 cups powder sugar
2 cups crushed graham crackers
1 stick + 1 Tablespoon melted butter
12 oz. semi sweet chocolate chips
Melt butter and mix with the first three ingredients.
Spread mixture into 13×9 pan.
Melt chocolate chips and spread on top.
Refrigerate for exactly 1/2 hour and cut into small sized bars (they are rich).
Keep refrigerated until you are ready to enjoy!
Wednesday, September 23, 2009
1 lb. Ground Beef
Salt, Celery Salt, Garlic Salt
1 can of Pineapple Tidbits
1 can of Stewed Tomato's
1/4 cup Brown Sugar
1/4 cup White Vinegar
1 Tbsp. Corn Starch
1 Tbsp. Soy Sauce
While beef is browning season with the salt, celery salt and garlic salt (there are no measurements to the seasonings it's just eyeballing it to taste). Mix your brown sugar, vinegar, cornstarch and soy sauce in a separate bowl, set aside. When meat is browned add the stewed tomato's & pineapple with juice. Then your contents of the bowl you set aside over everything in pan. Let it simmer for about 10 minutes. Serve over cooked rice.
Tuesday, September 15, 2009
Cream of Celery Chicken & Rice
3 skinless boneless chicken breasts, uncooked & cubed
1 1/4 cup rice
1 cube of butter
1 envelope of Onion Soup Mix
1 can of Cream of Celery
2 1/2 cups of water
Melt the butter and mix with Cream of Celery & Onion Soup Mix. Then add rice and water and stir gently in a 13x9 pan. Add cubed chicken. Cover with tin foil and place in pre-heated oven at 350 degrees and cook for about 1 hour or until rice is thoroughly cooked. I like to remove the tin foil and leave in the oven for about another 10 minutes to let it dry out just a bit more.
Wednesday, September 2, 2009
- Shredded Chicken*
- Tostada's (I prefer the brand Perico)
- Sour Cream
- Mexican Cheese, Cotija
- Cabbage/Lettuce (your preference)
- Fresh Salsa
1. place tostada on plate
2. cover tostada with shredded chicken
3. add sour cream (if you like it)
4. lettuce or cabbage
5. fresh salsa
6. sprinkle crumbled cheese over top
For the chicken I usually take some bone in chicken breasts or thighs and add them to a pot of water with a few seasonings; 2 to 3 whole cloves, a piece of garlic, a few slices of onion, salt & pepper. Let boil until chicken is cooked through. Then I'll remove the chicken from the pot and let cool. When the chicken is cool enough to handle I begin removing all the bones and shredding it by hand.
Dice up tomatoes, jalapenos and onions. Finely chop cilantro and mix all together.
1 cup white rice
1 can of stewed tomato's
1 piece of fresh garlic
2 cups of water
1 cube of chicken bouillon
pinch of salt
In a blender mix can of stewed tomato's, garlic, water, chicken bouillon and pinch of salt; puree. Fry the rice in about 1-2 Tbsp. of oil until it is a nice golden color. You will need to constantly be stirring once it starts browning. When rice is browned, pour tomato mixture over, turn down heat and cover.
*If you would like some veggies in your rice you could add some frozen veggies when you pour the tomato mix in.