Crockpot Chicken

Posted by Donna:



I know everyone has cooked a whole chicken in the crockpot before--I just wanted to share the recipe that we like that I "procured" some time back. The past few weeks, I have been hungry for turkey again; however, I didn't want to go to that extreme. I settled for the whole chicken. Larry likes this much better than turkey---I don't know if I like it better, but I do like it just as well.





One whole chicken, washed and patted dry inside and out ( Mine was 5 lbs.)

1/2 yellow onion,

1 stalk celery

salt, pepper

poultry seasoning

basil






Season the inside of the chicken with salt, pepper, and poultry seasoning. Stuff the chicken with the onion and celery stick. Rub the outside with a very small amount of basil. Place the seasoned chicken in the crockpot and cook on low for 7-8 hours. The time may vary because crockpots cook differently. This really does turn out tender. It's definitely worth the effort.

Southwestern Egg Rolls

Posted by Kimberly:

As I stated in my previous post for the Greek Turkey Burgers, I have been receiving daily emails from SparkPeople.com that have healthy recipes. One email that I received a couple of weeks ago was titled "10 Favorite Restaurant Meals Made Healthier". They had asked their members to make over their favorite restaurant meals by cutting the fat, sodium and calories while keeping the flavor. The winning recipe was "Southwestern Egg Rolls". I, personally, have never ordered southwestern egg rolls at a restaurant. The recipe sounded really good, so I decided to give it a try. I am going to post the recipe as it was emailed to me. Following the original recipe, I will tell you the changes that I made to it.

Southwestern Egg Rolls

1 boneless, skinless chicken breast, pounded flat

1 tbsp. extra virgin olive oil

2 tbsp. chopped bell pepper (red or green)

2 tbsp. chopped green onion

2 tbsp. chopped fresh jalapeno pepper

3/4 cup black beans, rinsed (1/2 of a 15 oz. can)

3/4 cup whole kernel corn, rinsed (1/2 of a 15 oz. can)

2 tbsp. chopped, frozen spinach

1/4 tsp. dried parsley

1/2 tsp. ground cumin

1/2 tsp. chili powder

dash cayenne pepper

salt to taste

4 oz. shredded Monterey Jack cheese (or Pepper Jack for a little extra kick)

5 whole wheat tortillas, 8 inch

1 medium avocado

Broil the chicken breast until the juices run clear. Set aside to cool. In a large skillet, heat the olive oil. Add the bell pepper, green onion and jalapeno pepper. Saute a few minutes, until the vegetables are tender. Shred the chicken breast. Add the chicken, black beans, corn, spinach, and spices to the skillet and mix well. Cook for a few more minutes on low, stirring occasionally. Remove from heat and stir in cheese until melted. Heat each tortilla and add 1/5 of the mixture. Fold the tortilla so it is completely closed. Place on a cookie sheet folded side down. When all five are filled, put cookie sheet in the broiler and cook for 2-3 minutes on each side of the egg roll or until the tortilla is crispy and golden brown. Cut each egg roll diagonally and serve with mashed avocado. If made in advance and frozen for later, bake the egg roll 25-30 minutes at 350 degrees and then broil each side for 2-3 minutes to get the crispy shell.

Now for the changes that I made to the recipe....

Instead of broiling the chicken in the oven, I had some leftover "Chicken Fajita" meat that I had done in the crockpot last week and frozen. (See the July 2010 archives for the recipe I posted for this super easy chicken fajita meat.) Since I had two chicken breasts worth of meat leftover and because I wanted to have enough for leftovers, I doubled the recipe. I omitted the green pepper and fresh jalapeno pepper and only sauteed the green onions. Since the leftover chicken fajita meat was already flavored, I omitted the chili powder, cayenne pepper, and salt, and only added the dried parsley and cumin. If you are following the recipe and broil your chicken breast, you will definitely want to add the spices (to your taste) to give it flavor. We chose to dip our egg rolls in "Chipotle Cream Sauce". I posted this recipe a week or two ago within my "Fish Tacos" recipe. (If you have not tried this sauce, you are really missing out! It is sooooo good!!!) You will definitely want something (chipotle cream sauce, sour cream, salsa, guacamole, etc.) to dip them in or spread over the top or inside to give them some moisture.

These southwestern egg rolls were a big hit. My husband and I loved them! I think you will too!!!

Tuscan Chicken

Posted by Lori:

I had to laugh when we got home from Bible classes a few minutes ago.  I had left supper in the oven and taken our youngest son to basketball practice in Altus.  We got back in time to meet the rest of the family at the church building, so we didn't eat the good meal I had prepared.  (The youngest ate McDonald's.....with apples :).  Anyway, as soon as we walked in the door, my older two boys said at the same time, "Mom, you've got to post that chicken we had tonight.  It was awesome!  What did you do to it?"  "UMMMM," I said, "I opened a bottle and poured it on top of the chicken and baked it."  Yep.  That's it!  They thought it was so good, that I should have poured it on top of the roasted potatoes, too.  Who knows?  Maybe I'll try that next!

So, here's a plug for a new product:  Lawry's Tuscan Sun-Dried Tomato Marinade.  I didn't follow any directions on the bottle (if there were any).  I actually used frozen chicken (3 lb. bag), put it on a stone baking dish, poured the marinade on top and baked it at 400 degrees for an hour and fifteen minutes.

Baked Potato Casserole

Posted by Lori:

I really thought I had posted this before, but apparently not because I can't find it.  Or, maybe it's because this is the first time I've ever taken the time to write down measurements?  Yep.  That's probably it!

Usual potato casseroles are made with frozen hash brown-type potatoes, but I prefer baked potatoes in any time of dish.  To me there is just more flavor than a plain potato. I actually probably over-bake mine a little, but that's how I like them in dishes like this.

Baked Potato Casserole

8 baked potatoes, skins removed and cut into chunks
(I bake them with skins on then take them off, however, I think it would take great with them left on.)
2 cans cream of chicken soup
1 cup sour cream
1 stick of butter
1 small onion (I used red)
1 teaspoon salt
1/4 teaspoon pepper
2 cups shredded cheddar cheese

Topping:
2 cups crushed crackers or potato chips
5 tablespoons butter, melted

Preheat oven to 350 degrees. Saute chopped onion in one stick of butter over medium-high heat, until onions begin to turn brown.  Combine chunked potatoes, sour cream, soup, salt, pepper, and cheese in large mixing bowl.  Add butter and onions.  Pour into 9 x 13 casserole dish.  Top with crushed crackers or chips and pour on the melted butter.  Bake in 350 degree oven for 45 minutes, or until the top begins to brown.

Mexican Chicken Soup

Posted by Donna:

I decided last week that I had to start eating healthier and not eat so many sweets. After I decided that, I went and ate several chocolate chip cookies just to get them out of the house. (tee hee) I hope I'm not the only one that does that. It's too wasteful to throw them away. Anyway, after I decided that, I started surfing the web for healthy recipes. This soup caught my eye. It was listed under "Healthy Soups." I wasn't disappointed in it at all. I really liked it---Larry thought it was good, too.

2 cooked chicken breasts, shredded


1/2 tsp. olive oil


1/2 tsp, minced garlic


1/4 tsp. ground cumin


2 cans chicken broth


1 cup frozen corn (I used white corn.)


1/4 to 1/2 cup chopped onion


1/2 tsp. chili powder


1/2 T. lemon juice


1 cup salsa


Crushed tortilla chips


shredded cheese ( I used the Mexican four blend cheese)

Cook the ground cumin and minced garlic in the olive oil for about 5 - 8 minutes.

Add the next six ingredients and simmer for about 20 - 30 minutes. Put cruched tortilla chips in each serving bowl. Pour the soup on top of the chips. Top with the shredded cheese. I also put a huge dollop of guacamole on ours. Sour cream can also be added to the top.

This is very, very filling. I couldn't eat all of mine. It is definitely worth making.

Greek Turkey Burger

Posted by Kimberly:

I recently signed up on a health and fitness website called SparkPeople.com. Every day I receive 5 or 6 emails from them, and one of those emails is always a healthy recipe. Last week I received a recipe for a Greek Turkey Burger and thought it sounded good. I have eaten turkey burgers before but really wasn't that crazy about them. In fact, I had decided that I would never be able to eat anything but a regular hamburger. I kept thinking, though, that if I would mix something in with the meat, I might become a fan. My mom has been eating turkey burgers for a while now, so when they planned to visit this week, I thought I would give this recipe a try. Well, we both really, really liked them. The flavor was so good that I didn't miss the beef at all!

Greek Turkey Burger

1 lb. 93% lean ground turkey (I think that mine was actually 97% lean)

1/4 cup bread crumbs, plain (I substituted oatmeal)

1/2 cup feta cheese, crumbled

1 egg white

1 tbsp. mint, fresh, chopped (I omitted this)

1 tsp. oregano, dried

1/4 tsp. black pepper

Mix all ingredients until just combined. Overworking the mixture can result in tough burgers. Divide the meat mixture into 4 round balls. Flatten the burgers with your hand and press your thumb in the center of each burger to keep the meat from rising too high as it cooks. (Oops! I forgot to tell my husband to put his thumb print in the center of them before he grilled them, but they worked just fine.)

Hawaiian Rice

Posted by Lori:
To give regular rice a Hawaiian flair, just change a few ingredients.  I used brown rice, but white rice would work, as well. I made the 8 serving amount, so adjust for your needs. Because I made this when making the Hawaiian Bread with Coconut Butter, I was able to use the cream of coconut for the two dishes.

Hawaiian Rice

4 cups brown rice
1 1/2 cups chicken broth
3/4 cup pineapple juice
1/2 cup cream of coconut

Prepare rice per package directions, substituting the broth and juice for the water.  After the rice has set for the 5 minutes, stir in the cream of coconut, and serve. 

This rice is great served with a Hawaiian-type of chicken.  The chicken recipe I used was just "okay", so I'm not posting it.   However, it would be delicious with Waikiki Chicken (if you don't want the extra fat, prepare without the breading and frying steps)

Pineapple Tea

Posted by Lori:

For our Hawaiian meal last week, I made this Pineapple Tea.  I really liked it, but the rest of my family didn't.  Our children don't even like plain tea and my husband doesn't like any type of sweet tea.  I was all alone on this rating but I give it a thumbs up! :)

Pineapple Tea

4 cups water
4 tea bags
4 tablespoons sugar (or to taste)
1 cup unsweetened pineapple juice

In small saucepan, boil 4 cups of water.  Remove from heat and add 4 teabags to pan.  Allow to sit for 10 minutes.  Squeeze teabags and discard.  Stir in sugar and pineapple juice.  Serve over ice.

Cinnamon French Toast

Posted by Lori:

I think I've only made French toast once in my life and it wasn't very successful.  My kids never seemed to like it if they tried it at hotels or restaurants either, so I never bothered with trying to make it again.  However, I came across a recipe that used a loaf of French bread instead of thick, Texas-style bread.  I decided to try it this morning, and I'm so glad I did!  The cinnamon with the egg mixture gives it so much more flavor.  My three boys really liked it and I did, too.  (My daughter and husband were gone, so I didn't get their opinion.)

Cinnamon French Toast

6 slices French bread, cut into thick, diagonal slices
4 large eggs
4 tablespoons butter
1/4 cup milk
1/2 teaspoon cinnamon
4 tablespoons sugar

Beat eggs and milk together in mixing bowl.

Mix the cinnamon and sugar together in small bowl, add to milk and eggs and blend well.

Pour mixture into small square dish.

Melt butter in skillet over medium high heat. (If doing only a few slices at a time, divide butter between each set.)

Dip both sides of each bread slice into milk mixture until thoroughly saturated.

Lightly brown each side in pan over medium heat.

Serve with syrup.  YUM!

Fruit Marinade for Salad

Posted by Donna:

This is an old recipe from one of my Taste of Home magazines. I am constantly searching for different dressings for my salads. This one caught my eye quite some time ago. The original recipe calls for olive oil to be added, but tried that, and didn't like it. I know it's just a preference of taste. I'm posting it the way I like it.

Fruit Marinade for Salad

1/4 cup orange juice

2 T. cider vinegar

2 T. vanilla or plain yogurt ( I used vanilla because that's what Larry brought me on his honey-do trip)

2 tsp. sugar

1/2 tsp. garlic powder

1/4 tsp. pepper

Combine all the ingredients in a blender. Drizzle over your favorite salad. I also think this would be good over a combination of different fruits. Poppy seeds could be added for that.

Cheesecake Brownies

Posted by Kimberly:

On New Year's Eve, my cousin and his family came over to celebrate. I always like to have desserts on New Year's Eve that don't have to be eaten with a fork since we like to munch on them all night long. I was looking for something different to make and came across this recipe for cream cheese brownies in my kids' school's cookbook. This particular recipe caught my attention 1.) because it involved chocolate, 2.) I already had a devil's food cake mix in my pantry, and 3.) it was the 4th grade cookie contest winner the year the cookbook was produced. All of the grown-ups and my two girls loved them! (Everybody else, my son included, just doesn't know what is good!)

Cheesecake Brownies

1 box devil's food cake mix

1 egg

1/2 cup butter, melted

1 cup chocolate chips

1 (16 oz.) box of powdered sugar (or 3.5 to 4 cups)

2 eggs

1 (8 oz.) pkg. cream cheese

Preheat oven to 350 degrees. In a large bowl, combine cake mix, egg, and butter. Press into a buttered 9x13 pan. Top with chocolate chips. In a mixing bowl, blend powdered sugar, 2 eggs, and cream cheese. Pour mixture over cake mix base. Bake for 30 minutes until bubbly and golden. Cool before cutting.

Enjoy! (My family and some friends from church will be enjoying them again tonight while playing Forty-two.) :)

Hawaiian Bread with Coconut Butter

Posted by Lori:
I'm a big fan of sweet breads, are you?  This Hawaiian Bread is delicious (though the picture isn't very pretty!).  It's different that the King's brand Hawaiian Bread, in that it is denser, but it has great flavor and texture.  It's a perfect combination served with coconut butter. 

A restaurant in Oklahoma City (Kona Ranch) serves coconut butter and we've enjoyed it several times, but after finding a simple recipe to make it at home, we won't have to wait for special occassions to enjoy the sweet treat.  I served these two recipes along with a Hawaiian rice and Hawaiian chicken a few days ago.  It made a simple meal kind of special and fun!

Hawaiian Bread
6 cups plus 1/2 cup flour, divided
3 eggs
1 cup pineapple juice
1 cup water
3/4 cup granulated sugar
1/2 teaspoon ginger
1 teaspoon vanilla extract
2 packages yeast
1 stick butter, melted

Warm (not hot) pineapple juice in microwave safe bowl. Add both packages of yeast to the juice and allow to sit for 5 minutes.  Beat eggs; add yeast/pineapple juice mixture, water, sugar, ginger, vanilla extract and melted butter. Put 3 cups of the flour in large mixing bowl. Add egg mixture and stir until well mixed. Gradually add remaining 3 cups of flour.  Mix well, using hands, if needed. Leave batter in bowl, cover with cloth and place in warm place to rise. Let rise for 1 hour.

Remove from bowl and knead in the remaining 1/2 cup flour. Knead about 10 times. Divide into 3 equal parts and place in well-greased round cake pans. Cover and place in warm place (I allowed it to rise in a very low, warm oven) and let rise again, for l hour. Bake at 350ºF for 25 to 30 minutes.  Serve with butter or coconut butter.

Coconut Butter

1 cup butter (not margarine), softened
1/4 cup cream of coconut
Toasted coconut for garnish, if desired.

Mix with electric mixer until well blended.  Toast small amount of coconut per package directions.  Sprinkle on top of butter for garnish, if desired.  Store in refrigerator. (*Note:  Make sure to stir the cream of coconut as the cream and oils are sometimes seperated in the can.)

Fish Tacos

Posted by Kimberly:

Something is not right at our house.... For the past three or four months, I have been eating FISH! Shocking, I know, considering the fact that I have spent my life avoiding seafood restaurants and anything from the ocean, with the exception of canned tuna. I blame my previous dislike for fish on the lunchroom where I went to school. I still shutter at the thought of the tartar sauce they always served with it.

Now that I have started eating fish, I have been looking for different ways to fix it. One of my favorite restaurants here in Lubbock, "Fuzzy's Tacos", serves the yummiest grilled fish soft tacos. I just love them! So after eating there last week, I got to searching online for a recipe for fish tacos. I came across one on Food Network's website that was by Ellie Krieger. (For those of you who are not familiar with her, she cooks healthy meals.) I decided to give it and try, and my husband and I both really liked them.

Fish Tacos with Chipotle Cream

Fish:

2 tbsp. olive oil
2 tbsp. frshely squeezed lime juice
1/4 tsp. salt
Freshly gound black pepper
1 lb. white flaky fish fillet, like tilapia or halibut

Chipotle Cream:

1/2 cup plain nonfat yogur
2 tbsp. mayonnaise (not Miracle Whip, which is what I bought because I call Miracle Whip "mayonnaise", so I had to send my husband to the grocery store.)
2 tsp. chipotle pepper, in adobo sauce
8 (6-inch) corn tortillas
1 1/2 cups shredded green cabbage or lettuce
1/2 cup corn kernels (I omitted this but it would probably be really good)
1/4 cup fresh cilantro

In a small bowl, whisk together the oil, lime juice, salt, and pepper. Pour over the fish fillets and let marinate for 20 minutes. Put the yogurt into a strainer lined with a paper towel and place over a bowl to drain and thicken for 20 minutes.

Remove fish from the marinade and grill on a preheated grill or nonstick grill pan over a medium-high heat until cooked through, about 3 minutes per side. Set the fish aside on a plate for 5 minutes.

In a small bowl combine the thickened yogurt, mayonnaise, and chipotle pepper. Heat the tortillas on the grill or grill pan for 30 seconds on each side. Flake the fish with a fork. Top each tortilla with 1 tbsp. (I put more) of the chipotle cream. Top with fish, cabbage, corn, and cilantro.

This was my first experience making something that called for chipotle peppers. My husband and I do not like real spicy foods, so I only added half of what the recipe called for. The peppers combined with the cilantro made us keep our water glasses close by! I topped my tacos with Feta cheese. That may sound like a strange choice of cheese, but that is what kind they use at "Fuzzy's", and it is really good.

This recipe is definitely a keeper. In fact, I am planning on making the chipotle cream to spread on sandwiches and hamburgers. I hope you enjoy it!

Grandma Nell's Macaroni & Cheese

Posted by Lori:
Mom has already posted her variation of Grandma Nell's Macaroni and Cheese, using cheddar cheese, but I decided to post my variation, as well. Grandma Nell's Mac & Cheese was the best! I've never seen it duplicated, either. I don't know if it is the difference in cheeses now or what, but I've never been able to figure out how she did it - and we all have her exact recipe. The cheese didn't really melt together, it just clumped together and the noodles and butter were together. It was unique and it was delicious!

First I'll share with you Grandma Nell's original recipe from our Nell Family Cookbook:

Boil 5 oz. macaroni. Put a layer of macaroni in bottom of pan, one layer of cheese. Put chunks of butter on that. Put another layer macaroni, and another layer of cheese. Put more butter on top. Pour 3/4 can velvetized carnation milk over dish. Bake at 350 degrees until brown. (Use Kraft sliced cheese. Not individually wrapped.)

Now here is my variation:

1 - 24 ounce package large elbow macaroni
30 slices Kraft American cheese (I use the individually wrapped.)
1 1/2 sticks butter (not margarine)
Salt, pepper
1 can evaporated milk

Boil macaroni according to package directions. Drain water and rinse noodles with hot water. Pour half of macaroni into 5 quart casserole dish.

Layer 15 slices of cheese over macaroni, overlapping as needed. 

Cut butter into slices and layer have of it over the cheese.

Sprinkle lightly with salt and pepper. Repeat layers. Pour evaporated milk over the layers evenly.

          Bake in 350 degree oven for about 30 minutes, or until cheese is melted and slightly browned.

Red Velvet Cake

Posted by Donna:


In every family, there are relatives who have a specialty recipe. At every reunion, we expect my aunt to bring her delicious Red Velvet Cake. I decided to share her recipe with you.


Red Velvet Cake

1/2 cup shortening
1-1/2 cups sugar
2 eggs
1 tsp. vanilla
1tsp. butter flavor
1 oz. red food coloring
3 T. cocoa
1-3/4 cup cake flour
1 tsp. salt
1 tsp. soda
1 cup buttermilk
1 T. vinegar

Cream shortening and sugar. Add eggs and beat. Add flavors, cocoa, and food coloring. Add dry ingredients alternately with buttermilk. Next, add the vinegar to last half of buttermilk. Bake in 3 greased and floured round cake pans. Bake 20 - 25 minutes at 350 degrees.


Frosting

1 lb. powdered sugar
1/2 cup shortening
1 T. vanilla
1/2 tsp. butter flavor
1/2 tsp. salt
About 5 T. milk

Beat as you would any powdered sugar frosting. After mixing this recipe of frosting, add in 1 can Betty Crocker prepared cream cheese frosting.

My aunt used to not add the prepared cream cheese frosting until a few years ago, but she decided it made the orginal frosting even better.

Regardless of how she does it, it's one of the desserts we all look most forward to eating.





*****This recipe works great for cupcakes---instead of a cake, that's what I made for Christmas.

Pig Cake

Posted by Donna:

A friend of mine shared this recipe with me last summer. Last week, I saw it again on the Pioneer Woman, and that reminded me that I needed to make this cake. I read that the reason it's called Pig Cake is that people make "pigs" out of themselves when they eat it. If that's true, then I've got multiple recipes of Pig Cakes!!!!!!!

Pig Cake

1 yellow cake mix
1 stick of butter or margarine, softened
1 can (14 oz.) mandarin oranges, juice reserved
1/2 cup of the drained mandarin orange juice
4 egg
1 tsp. vanilla

Preheat the oven to 350 degrees.

Mix all of the ingredients together. Bake in a greased/floured 9 x 13 pan for 25 - 30 minutes.


Frosting:

1 pkg. (4 oz.) instant vanilla pudding
1 can (20 oz.) crushed pineapple, juice reserved
1/2 cup powdered sugar
4 oz. cool whip


Blend the juice with the vanilla pudding mix. Then add the powdered sugar and mix until well blended. Next, add in the whipped topping. Stir in the drained pineapple.

Spread on the cooled cake. Refrigerate several hours before serving.



This is a very light dessert---and very satisfying. Hope you enjoy it as well.

Lea's Crock Pot Dressing

Posted by Lori:

Pictured:  Major Domo's Favorite Pie

Because we were at Disney World and eating at Cinderella's Royal Table for Christmas dinner, we didn't get our usual turkey and dressing meal.  We ate the dish pictured above.  It was very, very good, but I think we all missed having turkey and dressing at least one time during our Christmas vacation.  On Saturday, New Year's Day, our youngest son, Tyler said, "Mom, can you fix us Christmas dinner?"  I told him I would soon because I was hungry for it, too.

So this past Tuesday was the day - January 4th - and we had Christmas dinner.  I had been wanting to try this dressing recipe for quite a while, but I don't make dressing very often.  It's a friend's recipe and she put it in our Bible camp cookbook a few years ago. The appeal of cooking something in the crock pot, while freeing up the oven, was a key reason in my wanting to try it.  Now, after eating this dressing, it's not just the crock pot that will keep me making this recipe from now on.  It is delicious!  It's a lot like another one I have posted on here, but I really like this one better.  My family does, too.

LEA'S CROCK POT DRESSING

3 boxes Jiffy cornbread mix, prepared according to instructions on box
6-8 slices bread, toast or biscuits (I used 4 boxes of Jiffy and didn't use the bread)
4 teaspoons sage
1 teaspoon salt
1/2 teaspoon pepper
1 onion, chopped
2-3 stalks celery
1 stick butter
4 eggs, well beaten
2 cans cream of chicken soup
3 cans chicken broth (or use broth from turkey)

Tear up breads and mix in seasonings.  Saute' vegetables in butter until soft.  Combine all ingredients and mix well in large mixing bowl.  Pour mixture into crock pot and cook on high for 2 hours or on low for 4 hours.  Stir often, scraping sides as you stir.  This can be baked in an oven at 350 degrees, covered, for about an hour, but a crock-pot seems to keep it moist and frees up your oven for other things.
-------------------------

I failed to read the stirring part, so never stirred it.  Mine was wet after cooking on low for 3 hours, so I turned it to high the last hour.  It was still wet, so I microwaved it a bit, in a seperate dish.  I think if I had stirred it during cooking, it wouldn't have been wet.  Either way, it was still great!

Easy Yeast Rolls - Paula Deen Recipe

Posted by Lori:

This is the easiest yeast roll recipe I have ever used, and the best tasting quick one, too.  My favorite rolls take several hours to make, but this will do for spur of the moment homemade bread. 

I doubled the recipe for our family and to have left overs, and even used one cup of a whole wheat biscuit mix.  The rolls were delicious! 

Easy Yeast Rolls

Recipe courtesy Paula Deen
Serves: 15 rolls

1 (1/4-ounce) package active dry yeast
3/4 cup warm water (98 to 105 degrees F)
2 1/2 cups plus 1/2 to 1 cup prepared biscuit mix
1 tablespoon sugar
1/4 cup (1/2 stick) melted butter

Preheat oven to 400 degrees F.

Dissolve the yeast in the water. Put the 2 1/2 cups of biscuit mix in a large bowl; stir in the sugar. Add the yeast mixture, stirring vigorously. Sprinkle the work surface generously with the remaining 1/2 to 1 cup biscuit mix.

Turn the dough out onto the surface and knead well, 15 to 20 times. Shape the dough as desired. (I shape heaping tablespoons of dough into balls). Place on a lightly greased baking sheet, cover with a damp cloth, and let rise in a warm place for 1 hour.

Just before putting into oven, brush rolls with melted butter.  Bake for 12 to 15 minutes, or until golden brown.  Brush the rolls again with melted butter while they are hot.

This post is linked to Tasty Tuesday and Tempt My Tummy Tuesday.

Scripture Cake

Posted by Donna:

As I was "surfing" my cookbooks today, I found this recipe for a cake. I've looked at this for years, but thought it was a recipe for a happy life like we've all seen from time to time. The closer I looked at it, I realized it was ingredients for a "real" cake. I had fun looking up all the scriptures to find the ingredients. I hope you enjoy it as well.

*This came from one of my mother's old cookbooks from Harmon County.

Scripture Cake

Look up the ingredients in the Bible.
Where it calls for leavening, use soda.

1 cup Psalms 55:21
3 cups Jeremiah 6:20
6 of Isaiah 10:14
3 1/2 cups IKings 4:22
1 T. I Corinthians 5:6
a small amount of Leviticus 2:13
1 cup Genesis 24:17
1 tsp. of I Samuel 30:12
1 cup Numbers 17:8
2 cups I Samuel 30:12

Season to taste with I Kings 10:10. Mix and follow advice in Proverbs 23:14 for making a good boy. (beat well) Put all the ingredients into a pan and bake 3 hours in a moderate oven.

I haven't made this yet, but my curiosity is getting the best of me. I got a big laugh out of the beat well part---or I guess I should say after I caught on to what it was saying.

Cinnamon Biscuit Muffins

Posted by Lori:

My family has been out of town for the most part of two weeks, so this morning, we didn't have any Pillsbury cinnamon rolls....our usual Sunday morning breakfast. I did have some GRANDS biscuits and decided to make them into a cinnamon roll type of thing. These Cinnamon Biscuit Muffins were great! The whole family liked them, which is always a plus!

Cinnamon Biscuit Muffins

1 can Pillsbury GRANDS biscuits
1/4 cup butter
1/2 cup brown sugar
1 teaspoon cinnamon

Preheat oven to 350 degrees. Grease two muffin tins (only need 16 of the cups if using one can of GRANDS) with cooking spray. Melt 1/4 cup butter in small bowl. Combine brown sugar and cinnamon in small bowl. Tear each biscuit in half and roll each half to form circle. Dip balls into butter, then into brown sugar/cinnamon mixture. Roll to coat well and place into prepared muffin tins.

Bake muffins for approximately 15 minutes, or until slightly firm to touch.

Icing recipe:
1 cup powdered sugar
2 tablespoons milk
1 teaspoon vanilla

In small bowl, stir ingredients together until smooth. Spoon over muffins while still warm (about 1 teaspoon over each.