Tuesday, December 28, 2010

Texas Roadhouse Rolls with Cinnamon Honey Butter

So I'm not so sure if these taste like the real deal, but they are pretty darn good, if I do say so myself.

1 pkg. of active dry yeast
1/2 C warm water
2 C milk
1/2 C sugar
2 quarts flour
2 T melted butter (cooled)
2 whole eggs
2 t salt

Add yeast to warm water with 1 tsp of sugar.  Scald milk; cool to lukewarm.  To milk, add yeast, sugar, and enough flour to make a batter.  Beat and let stand until light and foamy.  Add melted butter, eggs, and salt.  Add enough flour to make a soft dough.  Place dough on a small amount of flour on counter and let rest for 5 or so minutes.  Grease a bowl.  Knead dough until smooth and satiny.  Place in greased bowl and let raise until doubled.  Punch down and shape into desired shape.  Let the dough raise again until doubled.  Bake for 10 minutes @ 375.  Reduce heat to 350 and bake for 10-15 minutes more.  Let cool.

Now the recipe says it makes 5 or 6 dozen.  YEAH RIGHT!  I can only get 3 dozen rolls out of it.  I usually double the recipe. 

Cinnamon Honey Butter
1/2 C Butter
1/2 C Powdered Sugar
1/2 C Honey
1 t Cinnamon

Mix and refrigerate.

(I will post a picture soon...)

I've Misplaced My Brain

I am the queen of kitchen mistakes.  Really, I am.  My whole family will attest to that.  There are so many things pertaining to cooking & the kitchen that I will never live down.  But I apparently don't care much.  Why else would I share my own mistakes?  Because I make myself laugh--that's why. 
Christmas Eve I made cookies for Santa.  And this is how I started things out.
I dumped brown sugar into my sugar container (instead of the mixing bowl) not once, but twice.  But that isn't the end of my confession.  I didn't even notice I had done it, until I went to put the sugar away.  And I was like, "Wait.  What's that?  How did that happen?  I don't remember doing that.  Must have been those damned elves!" ;)

After correcting my mistake (and mixing a little bit of brown sugar into the white--no one will ever know), the rest of the cookie making was error free.  And I even remembered to turn off the oven.  Not that it really matters.  David's afraid I'm going to burn the house down while everyone sleeps, so he takes extra precautions to make sure that doesn't happen.  He writes on the oven with crayon or erasable marker, "Turn Off Oven."  He leaves notes on the fridge & on my nightstand.  And he jumps out of bed at the sound of a click, 'cause he's positive any little click-like noise is the oven that's been left on.  Now that I've told you all this, you're all afraid for the lives of my family, too, huh?  Really...I've never burned a house down...I promise.

Wednesday, December 9, 2009

Mexican Lasagna

Just made this last night. It was quick & easy, and best of all...my little munchkins loved it. And it's no easy feat to get them to eat dinner anymore.

1 lb ground beef
1 medium onion, chopped
4 cloves garlic, minced
2 cups salsa
1 can refried beans
1 can black beans, rinsed & drained
1 can enchilada sauce
1 can chopped green chilies
1 envelope taco seasoning
1/4 teaspoon pepper
6 flour tortillas
3 cups shredded cheese
2 cups broken tortilla chips
sour cream, sliced ripe olives, guacamole, and chopped tomatoes, optional

Cook beef in large skillet & drain. Stir in salsa, beans, enchilada sauce, chilies, and taco seasoning. Heat through.

Spread 1 cup sauce in a greased 13x9x2 baking dish. Layer with two tortillas, a third of the meat mixture and 1 cup cheese. Repeat layers. Top with remaining tortillas & meat mixture.

Cover and bake at 375 for 30 minutes. Uncover, sprinkle with remaining cheese, & top with tortilla chips. Bake 10-15 minutes more or until cheese is melted. Let stand 10 minutes before serving. Garnish with sour cream, olives, guacamole, and tomatoes if desired.

I left out the onion, garlic & pepper, but it still turned out really good. And since my boys are olive lovers, I put a layer of olives under the last layer of cheese & tortillas. I only wish I had a picture of just how much Luke enjoyed this.

Thursday, March 12, 2009

Rainbow Cake

What you will need:

1 White Cake Mix
1 Can Clear Diet Soda (12 oz.)
Gel Food Coloring
Mix cake & diet soda together. Seperate into 5-6 different bowls, depending on how many colors you want (I forgot about purple).
Drop spoonfuls of each color into cupcake tins or cake pan. DO NOT MIX! Just drop one on top of the other.
Give baby another cookie so she will stop crying & let you finish your project.

Bake @ 350' (cupcakes not baby)

Let COOL & admire how COOL they look!

FROSTING: I used a small container of fat free coolwhip & a small package of vanilla pudding. Add a little FF milk if it's too lumpy. This pretty much makes the entire cupcake FAT FREE!!

Now, let your cute assistant frost his own cupcake.


Tuesday, March 10, 2009

Pork Chop Barbecue

This one is for Crystal (well, really it's for Nick).

1/2 cup water
3 Tbsp. vinegar (I use apple cider vinegar)
2 Tbsp. sugar
1 Tbsp. yellow mustard
1/4 tsp. salt
1/4 to 1/2 tsp. black pepper
1/8 tsp. cayenne pepper (I leave this out)
1 slice lemon (I use lemon juice)
1 medium onion, cut into thin wedges
1/2 cup ketchup
2 Tbsp. Worcestershire sauce
1 to 2 tsp. liquid smoke
6 pork chops, cut 1/2 to 3/4 inch thick
1 to 2 Tbsp. cooking oil

For sauce, in a small saucepan, combine water, vinegar, sugar, mustard, salt, black pepper, and cayenne pepper. Add lemon slice and onion wedges. Bring mixture to boil, reduce heat, and simmer (uncovered) for 20 minutes. Stir in ketchup, Worcestershire sauce, and liquid smoke. Return to boil, remove from heat, and discard lemon slice.

Meanwhile, preheat oven to 350 degrees. In a large skillet brown pork chops, half at a time, in hot oil over medium-high heat. Place pork chops in a 3-quart rectangular baking dish, & pour sauce over chops. Bake, uncovered, for 25 to 30 minutes or until meat juices run clear (160 degrees), turning chops once. Transfer to a serving dish. Pour sauce over all, & serve!

Wednesday, February 11, 2009


I am married to the pickiest eater in the world. Brian doesn't like chicken, fish, casseroles, hamburger dishes, blah, blah, blah. He makes up weird rules about his food touching, and he only likes bacon when he's camping. I'm telling you, it's exhausting. Dinner time can be such a chore. By nothing short of a miracle, I tried this pasta dish, and he liked it. I've tweaked it a bit, but it's super easy.

1 pkg. linguine noodles
2 T olive oil
1 tsp minced garlic - I use the kind that comes in a jar
2 tsp. Italian seasoning - I like the 'grinder' kind
2 T Balsamic Vinegar
2 T Italian Dressing (if you are using the marinated artichoke hearts, I would leave this out.)
1 C artichoke hearts - I use marinated artichoke hearts, but if you're trying to be healthy you can use the kind that comes packed in water. Sometimes I chop them. Sometimes I add them whole.
1 can sliced or whole black olives
1 chopped tomato
1/2 lb cooked shrimp (w/out tails)
Salt and Pepper to taste

Cook the linguine according to package directions. Drain.

While the pasta is cooking, combine olive oil, garlic, vinegar, Italian dressing, and seasoning in a large skillet over medium heat. Add the artichoke hearts, olives, tomato and shrimp and cook until heated thoroughly. (Don't overcook or the shrimp will shrink and get rubbery.)

Pour veggie/shrimp mixture over pasta and serve with Parmesan cheese or grated mozzarella.

I've added fresh mushrooms before. I've substituted a can of diced tomatoes instead of a fresh tomato. I've used fire roasted tomatoes. It has always turned out great. I think it would be good with chicken instead of the shrimp. I also would like to try it with broccoli and summer squash. You really can't mess it up!

Serve it with a green salad and french bread and you have dinner! It's super fast and super easy. The entire meal comes together in 15 or 20 minutes. Enjoy!


Sorry, but I couldn't find a picture of my family's favorite breakfast recipe. I am always so surprised when I make this and one of our guests say they have never tried it!? I mean, this is the easiest breakfast out there...Okay, except cold cereal and milk.

  • 1 lb Sausage
  • 1 Bag Hasbrowns (I prefer the cubes)
  • 8 Eggs (Scrambled)
  • 1 C Shredded Cheese
  • Your favorite seasonsings

Fry sausage in a large skillet. I usually cook my sausage with a little diced onion. Just before the sausage is cooked completely, add hashbrowns. Season with salt, pepper, and your favorite seasonings. I put a few slices of butter on top of the hashbrowns for flavor and to keep everything from sticking. Cook at 350 degrees in your skillet until hashbrowns are soft then add eggs. Stir occassionally (you don't want eggs to stick, but you don't want to make this dish mushy). Sprinkle with cheese. Serve alone or on tortillas. Everyone in my family has their own favorite way to garnish their mountain man hash including salsa, sour cream, ketchup, or all of the above. Bon Apetit!