Tuesday, December 28, 2010
Texas Roadhouse Rolls with Cinnamon Honey Butter
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
Wednesday, December 9, 2009
Mexican Lasagna
Ingredients:
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
Directions:
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
1 White Cake Mix
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.
ENJOY!
Tuesday, March 10, 2009
Pork Chop Barbecue
Ingredients:
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
Directions:
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
BRIAN'S FAVORITE PASTA
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!
MOUNTAIN MAN HASH
INGREDIENTS:
- 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!