Donna's Rolls

With Thanksgiving coming 2 of us have the assignment to bring rolls. I love making, smelling and eating homemade rolls. Here is the recipe I love to use. It is a recipe from a lady I used to work with in YW, Donna....thus Donna's Rolls

4 Cups warm water
1 Cup dry instant milk
1 Cup butter or margarine
2 Tbs yeast
1 Cup sugar
1 Cup dry instant potatoes flakes
1 Tbs salt
4 eggs
10-12 Cups flour

Mix together and knead. Let raise 1 hour; punch down. Divide into 6 equal parts. Roll each part into a circle with rolling pin. Cut into 12 pie-shaped pieces with a pizza cutter. Roll up crescent roll fashion starting at widest end. Place on greased baking sheets. Let raise 1 hour. Bake 12 minutes at 400 (or 375, depending on your oven)
Makes 72 yummy rolls! (freeze well)

Fresh salsa

Found this loose in my house so wanted to post it. Great way to use up tomatoes from the garden. Everything is mostly just put in as you like it...not direct amounts. Very yummy!

Fresh salsa

Tomatoes 10-12
Green onions
Cilantro
Jalepenos
Garlic cloves
Garlic salt
Salt
Pepper

Zucchini bread

Have endless amounts of zucchini like me? I've been making lots of bread! So yummy!

- 3 eggs
- 1 cup oil
- 2 cups sugar
- 2 cups grated zucchini
- 3 tsp vanilla
- 3 cups flour
- 3 tsp cinnamon
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 cup nuts (optional)

Beat eggs. Add sugar, Oil, zucchini, and vanilla. Sift dry ingredients together and stir into egg mixture. Stir in chopped nuts. Pour into 2 greased loaf pans. Bake 60 min at 350*.
(I usually double it to get 3 bread size loaves)

Steak Kabob Marinade

I'm heading to St. George tomorrow and wanted to make these so I called Karlie to get the recipe! They are amazing! I wanted to put it on here so I have it saved! Yay for grilling season!

Marinade:
-2 Large cloves garlic, crushed
-1 C Vegetable Oil
-1/4 C Soy Sauce
-1/4 C Worcestershire Sauce
-1/4 C Dijon Mustard
-1/4 C Fresh Lemon Juice (about 2 lemons)
-1 tsp Fresh Ground Black Pepper

Great for Sirloin Steak Kabobs or chicken with red, green, and yellow peppers, purple onion, zucchini, pineapple, squash. Enjoy!

Cinnamon Rolls

                        (taken from ourbestbites.com)



Dough

1 cup milk

4 Tbs butter, cut into chunks

3 1/4 – 3 1/2 cups all-purpose flour, divided

1 (.25 ounce) package instant or ‘rapid rise’ yeast (about 2 1/4 tsp)

1/4 cup white sugar

1/2 teaspoon salt

1 egg
Filling

1 cup brown sugar, packed

1 1/2 tablespoon ground cinnamon

1/2 cup butter, softened
Icing
1 1/2 C powdered sugar
2 T melted butter
1/2 tsp vanilla
1-2 Tbs milk

Dough: Place 1/2 C milk and 4 Tbs butter in a microwave safe bowl. Heat on high for 1 minute 30 seconds. Butter should be at least partially melted. Stir then add another 1/2 C. milk, set aside. In a large mixing bowl whisk together 2 C flour, yeast, white sugar, and salt. When milk mixture has cooled to warm (not hot) add it to the flour mixture along with the egg while the beater (paddle attachment for those using a stand mixer) is running. Beat until well combined, about 1 minute. (Switch to the dough hook now) Add remaining flour only until dough barely leaves the sides of the bowl. It should be very soft and slightly sticky. Continue to let the dough knead for 5 minutes. If you are not using a stand mixer, turn dough out onto floured surface and knead for 5 minutes by hand. Turn dough out onto a floured surface and let rest for about 10 minutes while you make the filling.
Filling: make sure butter is softened well. Mix with brown sugar and cinnamon.
Assembly: Roll dough into a rectangle about 12 x 14 inches. Spread brown sugar mixture (it will be slightly thick, you might have to “crumble” it) over the surface and use your fingers or the back of a spoon to gently spread around. Roll up from the longer side of the rectangle and pinch edges closed. Score the roll into 12 equal pieces and then cut into rolls. Place in a 9 x 13 pan that has been sprayed with cooking spray. Cover pan with a clean towel and let rise in a warm place for about 30 minutes.

In the mean time, preheat oven to 350 degrees.

When rolls have finished rising bake for 15-20 minutes or until light golden brown.  Mix all icing ingredients until blended and right consitency. If desired spread with icing while still warm. Makes 12 rolls.

Cinnamon Bread

Cinnamon Burst Bread

3 T yeast

½ C sugar

4 eggs (beaten lightly)

3 ¾ C warm water

4 ½ tsp salt
3 T  Vegetable oil
11-12 C flour
2 ½ C cinnamon bites or chips (I found them at Kitchen Kneads in Ogden)

Combine 4 c flour, yeast, and sugar. Add water, eggs, and oil. Beat well to “cake batter” stage.  Stir in salt and 7 more cups of flour. Let mixer knead until bread dough forms (add more flour if too sticky), about 5 minutes. Add cinnamon chips or bites (they will stay whole if you add them at the end).  Cover and let rise for 1 hour. Spray counter with Pam and divide dough into 4 equal pieces. Shape into loaves and place in 4 bread pans. Cover and let rise another hour or until doubled. Bake at 375 for 25-30 minutes. Cool on cooling racks. Tastes great with butter, as toast or as French toast. Also freezes well!
If you use it for French Toast, you have to try this syrup with it. AMAZING!

Liquid Gold Syrup

1 cube butter
1 cup sugar
1/2 cup buttermilk
1/2 tsp baking soda
1 tsp vanilla

-Bring butter, sugar, buttermilk and soda to a boil, stirring constantly. Boil one minute. Remove from heat. Add vanilla and serve.

Homemade Bread, Yum!

Homemade Bread Recipe

(Bread, Pizza, Breadsticks)

10 ½ C White or wheat bread flour (I use 5 ½ C wheat 5 C white)

½ C Sugar

1 Tablespoon salt

3 rounded Tablespoons saf-instant yeast

3 Tablespoons liquid lecithin (Do not measure, pour approximate amount directly into bowl)

4 Cups Hot tap water

*Add 1 cup applesauce and an additional Tablespoon lecithin for WHOLE WHEAT bread (half of each for half whole wheat, which is what I like)

Mix dry ingredients.  Add lecithin then water (*and applesauce). Mix for 1 minute and check consistency. If dough is too dry, add more water. Dough should be very sticky. Mix for 5 minutes (10 minutes for wheat). Do not add flour to the dough after it has finished mixing. Spray counter and pans with pam.  Knead dough clockwise until smooth and round. Cut into 4 equal pieces. Shape into 4 loaves and place in bread pans. Cover with dish towel and let rise 25 min. Bake at 350° for 25 min.

You can make four loaves of bread or any of the following with this recipe:

-Breadsticks- Roll out into a rectangle. Cut into strips then in half. Twist or leave straight and place on cookie sheet. Brush with: ½ stick softened butter then sprinkle with: 1 T garlic powder, 1 T season salt, 1 T Italian seasoning, 1 T Parmesan cheese (mixed). Let rise 25 min then bake at 350 for 15-20 min.

-French bread- just roll out thinner and place on cookie sheet. Cut slits and spray top with water for crustier crust. Rise for 25 min. Bake 20-22 min at 350°

-Pizza crust- Heat baking stones in oven. Roll into circle. Place on baking stone. Top with pizza sauce, cheese and desired toppings) Do not let rise. Bake at 400° for 18-20 min. (This bakes while bread rises)

BBQ chicken Pizza: Marinate 1 large chicken breast (per pizza) in BBQ sauce (I used Kraft hickory smoke) for a couple hours. Bake uncovered at 350 for 15-25 min until no longer pink. Cut into small cubes. Spoon BBQ sauce onto pizza dough. Sprinkle with Gouda  and mozzarella cheese. Top with BBQ chicken cubes. Bake at 400 for 18-20 min or until crust is lightly brown.

When I make breadsticks or pizza I usually half the bread recipe or make two additional loaves with it 

Yogurt Chicken Masala (with cilantro-cucumber relish)

This is page 139 in our mother's day cookbook smith girls! Made this chicken the other night and it was sooo good! So tender (but Matt is good at grilling!) I didn't make the relish though.

8 chicken cutlets (cut the breast into two, cutting from top and bottom halves, making it thinner)
1 1/2 cups plain yogurt
juice of 1 lemon
1/2 cup chopped onion
4 cloves garlic, minced
1/2 tsp ground ginger
1/4 tsp cayenne pepper
1 tsp garam masala (found at Target, Albertsons/Walmart don't carry it)
1 tsp kosher salt
- Place all ingredients in a blender and puree until smooth. Pour over chicken and marinate in the fridge for several hours. (I did 4 and it was good).

Relish
1 cucumber, peeled, seeded and diced
1/2 cup finely diced onion
1/4 cup chopped cilantro
2 TBS lemon juice
1/2 tsp salt
1/2 tsp sugar
1/4 tsp pepper
- Stir together relish ingredients and let flavors blend while chicken marinates.

Preheat bbq and oil the grill grate. Remove chicken from marinade (discard marinade) and grill over med-high heat, 4-6 min per side. Serve with cucumber-cilantro relish and warm flatbread.

Classic Corn Chowder

Pretty sad I'm still making soup in May. Smith girls this is page 76 of our book we got for mother's day.
3-4 slices bacon, chopped
1 onion, diced
1 celery stalk, diced
2 carrots, peeled and sliced
3 small red or yellow potatoes, with skin, diced
1 14 oz can chicken broth
1/2 tsp dried thyme
1/2 tsp salt
3/4 cup frozen corn
1 15 oz can creamed corn
1 cup whole milk or half & half
pepper

- In a large pot, cook bacon until crisp. Remove to paper towels and set aside. Drain off all but 1 tbs of bacon fat. Add onion, celery and carrots to pot. Cook over med heat until onion softens, about 5 min. Add potatoes, broth, thyme and salt. Cover and simmer until potatoes are fork tender, about 8-10 min. Stir in corn, creamed corn, milk and cooked bacon. Simmer 8-10 more min, then season with lots of pepper and additional salt if desired.

Mandarin Almond Salad

With summer approaching (well today anyway) I love to make salads. Here is a fun one to take to your next BBQ or party.

Romain lettuce
1 large can Mandarin oranges (drained)
Sugar roasted slivered almonds
1 small sliced purple onion (opt)
1 container goat cheese
1 sliced apple
Poppyseed drsg (last)
Sugar roasted almonds:
     Put 1/2 c. sugar in small sauce pan. Stir constantly. As soon as sugar starts melting a little, add 1/2 c. almonds. Continue to stir until some of the sugar sticks to almonds. Remove from heat immediately and spread the almonds on a cookie sheet lined with tinfoil to let them cool. Store in ziplock bag or air tight container.
Dressing:1 c. white sugar
1 tsp dry mustard
2 tsp salt
3 Tbsp poppyseeds
2/3 c. apple cider vinegar
2 c. Mazola (I use vegetable oil and its just fine)
1 Tbsp onion juice (can reconstitute minced onion 2:1 water to onion or grate and onion?)
      Add everything except oil and poppyseed. Blend well. Add oil SLOWLY while blender is going (if you add it too fast the oil will not mix). It will be thick. Then add poppyseed & stir. Refrigerate dressing. Lasts 2-3 weeks. (I usually half this recipe and still have leftover dressing)
Toss all ingredients together and mmmm, enjoy!

Pesto Milano

Made this tonight and I love it! It's a mild pesto flavor which I liked. I substituted broccoli instead of chicken and it was so good!

8 oz linguine, cooked al dente
2 TBS olive oil
4 boneless, skinless chicken breasts, sliced into strips
1 8 oz container of mushrooms, sliced
1 cup alfredo sauce (we like Classico brand)
1 cup chicken broth
1 TBS Pesto
1 cup mozzerella cheese, grated
1/3 cup parmesan cheese, grated
1 tomato, diced
1/3 cup green onions, chopped

- Heat oil in skillet and add strips of chicken, cook fully. Remove chicken from skillet and add the mushrooms. Cook until golden, stirring often. Stir in alfredo sauce and broth, simmer. Add chicken, cheeses, pesto, tomatoes, and onion to skillet. Heat until cheese is melted. Serve over hot linguine noodles.

Parmesan Orzo Primavera

This is a very healthy, easy and yummy meal. Love all the veggies. It does not have many ingredients and you do not use all the orzo pasta so you can make it again!

1 can Chicken Broth
1 Cup Uncooked Orzo Pasta (looks like rice)
1/3 Cup Water
2 1/2 cups Chopped Fresh Vegetables (such as broccoli, carrots, cauliflower, red peppers, zucchini)
1/3 cup Parmesan Cheese

Combine chicken broth, orzo pasta and water in saucepan. Bring to a boil. Reduce heat to medium-low. Cover and cook 7 minutes. Bring water to boil in separate saucepan to cook vegetables until tender. Add Vegetables to Orzo pasta. Stir in the Parmesan cheese.

Au Gratin Potatoes

I meant to put this on at Christmas, and should have again before Easter! This is the one I made at our Easter dinner. Its super easy and my favorite recipe for au gratin potatoes.
2 cups sour cream
1 cube butter, melted
4 big handfuls jack cheddar cheese
1 tsp salt
1/2 tsp pepper
1 bag frozen shredded potatoes
- Mix together sour cream, melted butter, cheese, salt and pepper. Add bag of frozen potatoes. Place in baking dish. Sprinkle cheese on top. Bake at 350 for 1 hour. (I always end up cooking it longer though so the middle is warm through, like 10 min longer)

Rachie's Green Smoothie

Rachael hasn't put this on the blog yet so I will :) My kids hadn't eaten any veggies this particular day so I made her smoothie and they loved it, Brecklynn even asked for more! I had to get pictures of their green mustaches to prove it. Orphan looking and all.

Rachie's Green Smoothie
1 apple (seeded and cut into chunks)
1 pear (seeded and cut into chunks)
1 banana
2 C spinach
1 C vanilla yogurt (I use whatever I have)
2 T flaxseed (optional)
2 handfuls ice

There you go. Don't be scared by the color. Really. It's good. And healthy.

Kathy's Barbequed Chicken

Chicken for family
3 Tbs ketchup
2 Tbs vinegar
1 Tbs lemon juice
1 Tbs worchestershire sauce
1/4 cup water
1 tsp salt
2 tsp chili powder
1 tsp paprika
1/4 tsp pepper
1 tsp dry mustard
- Mix all together except chicken. Line a large baking dish with tin foil. Have tin foil large enough to cover chicken too. Dip each piece of chicken in sauce and place in pan. Pour remaining sauce over and cover with foil. Seal tightly to keep juices in. Bake at 450 high heat for 15 min. Reduce to 375 and bake for 1 1/2 hours. Uncover and cook 15 minutes more. Delicious hot or cold.

Chicken and Broccoli Alfredo

1/2 pd linguine
1 cup fresh or frozen broccoli
2 TBS butter
1 pd chicken cut into 1 1/2 inch pieces
1 (10 3/4 oz) can cream of mushroom soup
1/2 cup milk
1/2 cup grated parmesan cheese
1/4 tsp pepper

-Prepare linguine according to pkg directions. Add broccoli during the last 4 minutes. Drain. Heat butter in skillet. Add cut chicken. Stir in soup, milk, cheese, pepper, and linguine. Cook until hot and bubbly.

Baked Penne with Camambert

There is suppose to be red bell peppers in the mixture, I cut them up, but I ate it all before I put them in! My excuse? I'm pregnant! I thought this was going to be amazing, but it's just another pasta dish that's pretty good and different.

16 oz pene pasta

3 tbs vegetable oil

3tbs green onions chopped into rings

1/2 cup zucchini, sliced (I put in a lot more, the zucchini turns out really good!)

1/2 cup red bell peppers, seeds removed and sliced

1 cup cooked ham, cubed

1 tbs choppped parsley

Pinch of Hungarian sweet paprika

10 oz Camembert (this is by the fresh cheeses, some are bri, just ask the deli worker!)

3 egss

1/2 cup heavy cream

1/2 cup milk

Several basil leaves for garnish

Kosher salt

Freshly ground pepper

- Cooke penne in boiling, salted water according to package directions until al dente. Drain.

- In a large pan, heat oil and saute onions, zucchini, and bell peppers for 2-3 minutes. Add ham and saute briefly. Toss with penne and parsley,and season with paprika, salt and pepper. Remove rind from Camembert and cut into 1/4 inch cubes.

- Preheat oven to 375. Transfer half the pasta to a lightly oiled casserole dish. Sprinkle half the Camembert over teh top. Cover with remaining pasta and a second layer of Camembert.

- in a bowl, whisk together eggs, cream and milk. Season to taste with salt and pepper and pour over casserole. Bake for 35-40 minutes. Garnish with basil leaves and serve.

BBQ chicken Salad

I got this recipe from basket411.blogspot.com. They have some good ideas if you get Bountiful Baskets.

BBQ chicken Salad

3 Boneless skinless chicken breasts, cubed
BBQ Sauce
Lettuce
1 cucumber, chopped
1 tomato, chopped
1 Avocado, chopped
1 red pepper, chopped
2-4 green onions chopped
A handful cilantro, chopped
Tortillas
shredded cheddar cheese
Dressing: I like Lite House Buttermilk Ranch or Creamy Cilantro, they used the Honey Mustard

Cook chicken in a pan on the stove. When it is cooked through add about 2 T BBQ sauce and a little water. Cook until it caramelizes on the chicken. Heat Tortilla and top with a little cheese until it melts. Add lettuce, veggies, chicken and dressing. Soooo yummy! Makes 3-4 salads.

The left over chicken can be used for yummy cheese, chicken, and grilled pineapple quesadillas!

Creamy Chicken Noodle Soup

1 rotisserie chicken, cooked and shredded
1 can Chicken Broth
1 medium onion, chopped
3 stalks celery, chopped
1 C chopped carrots
2 envelopes Lipton's Chicken Noodle Soup
1 12 oz can evaporated milk
1 can cream of chicken soup
1 C sour cream
salt (to taste)
pepper (to taste)

Bring chicken broth to a boil.
Add onion, celery, and carrots. Boil until tender, about 10 minutes
Add the Soup packets, evaporated milk, and cream of chicken soup.
Simmer 5 minutes.
Add chicken and sour cream and heat until warmed through. Add salt and pepper to taste.

Protein Bars (from my good friend Heather)

3 1/4 C regular oats (blended to make into a powder)
2 1/4 C protein powder (I used Syntha 6 chocolate)
1/4-1/2 C bran cereal (can crush if you want)
2 C agave nectar
2 1/2 C Adams chunky peanut butter
1/4 C ground flax seed (I used the cranberry flavor and it was yummy too)

Mix all together in a bowl. Spread into a greased cookie sheet. Refrigerate for 30 min. Serve Cold. (I cut mine into bars and store it in a Tupperware in the fridge)

Very Yummy. Even my little Abby (1) loves them!