Perfectly Easy Dinner Rolls

I got this recipe in the mail from a company wanting me to subscribe to their recipe cards. I didn't, but as a free gift I was able to keep the cards. I had never made them, and when I was visiting my sister Edie, she was telling us about a roll recipe that she loves. When she showed me the recipe I said "I have that exact recipe, but I don't think I've tried it." So I came home and told myself I would make them this week. I did and they are YUMMY! I mixed the dough the night before and put it in the fridge and them baked them the next day. As the recipe says, you can keep them up to 4 days in the fridge. Everyone needs to try them. :)

ignore the empty spot ;)


INGREDIENTS:

1 cup warm water (105 to 115 degrees F
2 packages active dry yeast
1/2 cup (1 stick) butter, melted
1/2 cup sugar
3 eggs
1 teaspoon salt
4 - 4 1/2 cups unbleached all-purpose flour
Additional melted butter, (optional)

DIRECTIONS

Combine the warm water and yeast in a large bowl. Let the mixture stand until yeast is foamy, about 5 minutes.

Stir in butter, sugar, eggs and salt. Beat in flour, 1 cup at a time, until dough is too stiff to mix (some flour may not be needed). Cover and refrigerate 2 hours or up to 4 days.

When ready to bake

Grease a 13 x 9 inch baking pan. Turn the chilled dough out onto a lightly floured board. Divide dough into 24 equal-size pieces. Roll each piece into a smooth round ball; place balls in even rows in the prepared pan. Cover and let dough balls rise until doubled in volume, about 1 hour.

Preheat oven to 375. Bake until rolls are golden brown, 15-20 minutes. Brush warm rolls with melted butter, if desired. Break rolls apart to serve.

Helpful hints, in this recipe do not use quick rising dry yeast, since it is designed to raise breads quickly.

FINALLY

I am finally getting some recipes from people to post on our blog. I asked on facebook for recipes from those that are on there. (well friends) And I am so excited that they are responding. So I have put the ones that I have received so far on the blog. I will post more as I get them. ENJOY!

Italian Chicken

1 cream cheese
1 can cream chicken soup
1 packet of italian dressing
about four chicken breasts cut up (more chicken if needed).

Throw it in a crockpot for a few hours and serve over rice or pasta. It's so easy and super good.

10 Layer Casserole

10-layer Casserole in the crock pot.

Slice about 6-7 potatoes
2 cans of corn
1 can of green beans
2 cans of cream of chicken or cream of mushroom
1 lb of hamburger.

Brown Hamburger and set aside. Layer veggies alternating with potatoes. Potatoes, corn potatoes, beans, potatoes, corn. salt and pepper just the potatoes. Put browned hamburger on top.( Hamburger is already cooked so there is no need to worry about it.) Pour soup on top with salt and pepper. Cook on Low for 6-8 hours. The potatoes like to burn to the sides in my crock pot so I always spray it down with PAM. Dish it out like Lasnaga.

Chicken Scampi

Jared made dinner for us one night and we decided on a new recipe we wanted to try. He did it all himself and it was delicious. So I thought I would like to share that recipe with you guys.

Chicken Scampi
Prep/Cook: 20 minutes

Serves: 4

Ingredients:

2 tbsp. butter
1 1/2 lb. skinless, boneless chicken breasts (4 to 6)
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/4 cup water
2 tsp. lemon juice
2 cloves garlic, minced or 1/2 tsp. garlic powder
Hot cooked pasta

Directions:

Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it’s well browned on both sides. Remove the chicken and set aside.

Stir in the soup, water, lemon juice and garlic. Heat to a boil. Return the chicken to the skillet and reduce the heat to low. Cover and cook for 5 minutes or until chicken is cooked through.

Serve the chicken with the pasta.

ANZAC Biscuits (cookies)

ANZAC stands for Australia and New Zealand Army Corps. These biscuits were made during World War I for the soldiers. The cookies travel well and stay fresh for days. They are also SO DeLiCiOuS! If you like coconut, you will love these!!!

Anzac Cookies

1 cup old-fashioned rolled oats
3/4 cup unsweetened shredded coconut, chopped (I used Sweetened coconut)
3/4 cup flour
1 cup sugar (I used ¾ cup white sugar and ¼ cup brown sugar)
8 tablespoons butter
1 tablespoon golden syrup (or honey or corn syrup)
3 tablespoons boiling water
1 1/2 teaspoons baking soda

Since the cookies are thin, it’s best to bake them on a parchment paper lined cookie sheet. When removed from the oven they are too fragile to remove by spatula, with the parchment you can lift them off of the baking sheet and can set on a rack to cool.

In a bowl, mix the flour, oats, sugar, and coconut. I realized at the last minute I was out of white sugar. I decided to replace it with brown sugar and it worked perfectly. I’ve also seen recipes using a combination of half white and half brown sugar. Feel free to experiment!

Combine the baking soda and boiling water in a small bowl to dissolve, and set aside. In a small pan, melt the butter and stir in the golden syrup. Since golden syrup is nearly impossible to find here, I used light corn syrup. Once the syrup is mixed into the butter, stir in the baking soda and water mixture. Remove from heat and pour into the mixing bowl containing the dry ingredients.

Stir until the dough forms. It should be moist and able to hold its shape. If too dry, add a few drops water. If too moist, add a sprinkle of flour. Mine turned out fine and didn’t need either adjustment.

Place rounded teaspoon of mixture on parchment and generously space apart. I made 12 cookies to a sheet to make sure they had enough room to spread. The cookies will each be 3-4″ wide.

Place baking sheet into a preheated 300 degree oven for 12 minutes or until the cookies are a deep golden brown on top. They will puff up during baking and once cooled will be very thin. Makes about 3 dozen cookies. I made mine a bit larger, so resulted in 2 dozen.

The taste is slightly sweet and buttery while the texture is crisp on the edges and chewy in the middle. Add these to your list of things to try — they are well worth it.

Dangerous Chocolate Cake

My sister Edie, sent this to me in an email and it sounded like something that would be fun to try. I was a little skeptical about how it would cook in a mug, but it did. We loved watching it rise in the microwave and hoped it wouldn't spill over. It kept getting taller and taller and when we thought I was going to tumble, it didn't. That was the fun part and it was a lot of fun trying this recipe. It makes a lot of cake in the mug so you might want to share.

DANGEROUS CHOCOLATE CAKE-IN-A-MUG

1 coffee mug

4 Tbsp. all purpose flour (not self-rising)

4 Tbsp. sugar

2 Tbsp. cocoa

1 egg

3 Tbsp. milk

3 Tbsp. oil

Small splash of vanilla

3 Tbsp. chocolate chips, optional---change of the flavor of the chips for something different.

Add dry ingredients to mug, mix well with a fork.

Add egg, mix thoroughly.

Pour in milk and oil and vanilla, mix well.

Add chips, if using.

Put mug in microwave, and cook for three minutes on 1000 watts.

Cake will rise over top of mug--do not be alarmed!

Allow to cool a little; tip onto a plate if desired.

Eat!

(This can serve two if you want to feel slightly more virtuous.)

Here it is in the microwave











Ta-Da. Its finished. Its a lot of chocolate cake.