Yummy Dinner Rolls and Orange Rolls

I'm not good at taking food pictures, but trust me, they were delicious

I've have been wanting to try the roll recipe from our best bites for a while.  I finally did and they were really yummy.  They were really easy, you just have to plan ahead for the time it takes to let them rise.  

2 c. whole milk (if you're in a pinch, you can use 2%, but whole is best. Don't use 1% or skim)
½ c. + 1 Tbsp. sugar, divided
1/3 c. (5 1/3 Tbsp.) butter
2 tsp. Kosher salt
2 pkgs. active dry yeast (or 4 1/2 tsp.), preferably bread machine yeast
2/3 c. warm (105-115-degree) water
8-9 c. all-purpose flour
3 beaten eggs

First, you need to combine the milk, 1/2 c. sugar, butter, and salt in a sauce pan.  Heat until butter melts, then remove from heat and allow to cool until lukewarm.  (She suggests setting the pan in a sink full of ice to speed it up, but it didn't seem to take that long for me.)

While you are waiting, dissolve the yeast and 1Tbsp sugar in warm water.  Let it sit for 10 min or so until it bubbles.

Combine 3 cups flour and milk mixture in large mixing bowl.  Beat on low for 30 sec.  Add yeast mixture and beat on high for about 3 minutes.  Add beaten eggs.  Stir in as much remaining flour as needed to form a soft dough.  The dough will pull away from the bowl, but will still stick to your finger.  (I only added a total of about 7 cups of flour, and I may even try a little less next time.  It just depends on what you want, but the less flour, the more light and fluffy.)
Place the bowl in a warm place and cover with a clean towel.  Let it rise for 1 hour.

Punch down dough and lay it out onto a lightly floured surface.  Divide the dough in half.  Use pizza cutter to cut into 12 pieces, then roll each piece into a ball.  Place into 9x13 pan that has been sprayed with cooking spray.   Here is what mine looked like before cooking:

I imagine if you spent more time making your dough balls prettier, your rolls would turn out a little prettier than mine, but they were still good.  I actually thought they were a little bigger than I wanted them, so next time I will probably use a bigger pan, and make more rolls that are a little smaller.  You would have to cook them a little less time though. 
Cove with towel and let them rise another 30 minutes
 Bake at 375 for 15-20 minutes.  When you pull them out of the oven, immediately rub a stick of butter over them.  YUM! 

I decided to make my second half of dough into orange rolls.  They were also really yummy.  I just rolled out the dough into a rectangle, then spread this filling into it:

4 Tbsp butter, softened
1/2 C. sugar
zest from one orange
Spread it out onto dough then roll your dough up.  Use dental floss (slide under dough and wrap around) to cut into 12 pieces.  (Again, I think I will do bigger pan, smaller rolls next time).  Mine looked like this:

 Place into greased cake pan, cover with towel and let rise 30 minutes(ish).  Bake at 375 for 15-18 min.  Let cool for a few minutes then spread glaze over it:

2/3 C. powdered sugar
1 Tbsp melted butter
2 Tbsp orange juice

They ended up looking like this:

oops...half the pan was gone before I remembered to take a picture

This would of course work with regular cinnamon rolls too, I just love orange!

They are best when they are fresh, so make them when you have someone to share them with.

Sticky Coconut Chicken

I got this recipe from My Kitchen Cafe.  Seriously yummiest food blog EVER!  

I made this recipe for the first time this past Sunday.  It was so yummy!  My husband and I were sad when it was all gone.  We wished we would have grilled up more chicken.  

6-8 boneless, skinless chicken thighs (we used chicken breasts and they worked just fine)
1 cup canned coconut milk
1 Tbsp. minced fresh ginger
1 tsp. fresh ground pepper
1 tsp. red pepper flakes

Marinade chicken in coconut milk, ginger, pepper and red pepper flakes at least one hour (I let mine marinade four about four to five hours). Grill on barbecue.

Glaze:
3/4 cup rice vinegar
1/2 cup sugar
3 Tbsp. soy sauce
1 tsp. red pepper flakes

While the chicken is grilling, bring above ingredients to a boil over medium-high heat and cook until mixture is reduced and thickened, about 8-10 minutes. Be patient because it takes a little while. But once it starts getting really thick, immediately take it off the heat! Glaze both sides of chicken the last few minutes of grilling and serve chicken over rice.

Orange Creamcicle Cake!

A friend brought these cupcakes to a little get-together we had once, and they were delicious!  I had to get the recipe from her.  I confess I have not actually made them myself yet, but it looks like a recipe that would be pretty hard to mess up.  It was fun having something a little different from regular chocolate or white cupcakes, and they really did taste like orange creamcicles!

Cake:
1 Duncan Hines "Orange Supreme" cake mix, made according to box directions.  (I know, made from a box right?  Gee, thanks for the recipe.  The trick will be finding it though.  I have never seen it at Walmart.  She said to check H.E.B. here in Texas.  I'm guessing other grocery stores must have it.)

Frosting:
1 stick butter (softened)
1 8oz pkg. cream cheese
4 C powdered sugar
1 tsp vanilla
Whip together until white and fluffy

We need runners

We are trying to put together a team. Let me know if you want in ASAP.

Sept. 10-11th

The Red Rock Relay is Utah’s newest epic running event. From beginners to ultra-marathoners, this race is for everyone. Teams of 12 and 6 will embark on a journey through Utah’s, and the world’s, most legendary back country landscapes. While traveling this setting, athletes will descend over 8,000 feet and experience running life on the road. Party vehicles filled with running gear, sleeping bags, sport drinks, stacks of energy bars, and cheering teammates will be the 24-hour Red Rock reality.

Leg one begins with a ride up the ski lift at Brian Head Resort to the pristine air at 10,500 feet. Legs 2 through 24 travel the extreme beauty of Cedar Breaks National Monument and the quiet evergreens of Dixie National Forest. Legs 25 through 36 will take the team through the stunning beauty of the Pine Valley Mountains, Dammeron Valley, Snow Canyon, and St. George. Team members will gather and complete their race at the finish line at the entrance to Zion National Park. It will be a never-forgotten celebration of the snow to sun journey.

Bueno Salsa

2 cans stewed tomatoes (I use diced)
1 bunch green onions (chopped)
1 1/2 teaspoons chopped garlic
1 can (4 oz) diced green chilies
1 1/2 tablespoon diced jalapenos (I used canned & we use a lot!)
1/2 bunch fresh cilantro (chopped)

We just put everything in our magic bullet and mix it all together. Mike likes it really chopped up but you can have it however you want!

Honey Mustard Chicken

My husband is with Platinum for 3 more days so I thought I better get this in while I am still a Platinum Wife.
Marinade:
1/2 c. dijon mustard
1/2 c. honey
1/2 tsp. oil
1/2 tsp. lemon juice

Mix together and pour 2/3 of sauce over the chicken. Cover and chill
for 2 hours.

4 skinless chicken breasts
1 Tbl. oil
2 cups sliced mushrooms
2 Tbl. butter

salt, pepper, paprika

4 pieces cooked bacon--halved
1 c. shredded jack cheese
1 c. shredded cheddar cheese


Preheat oven to 375 degrees. Sear chicken on stove with oil for 3-4
minutes. Remove from heat. Saute mushrooms in butter in another
pan.

Brush each breast with reserved marinade. Season with salt, pepper,
and paprika. Put 2 halves of bacon on each chicken. Put on
mushrooms, then sprinkle cheese on top.

Bake 20-25 minutes.

If you like lots of dipping sauce you might want to make a little
extra.

Chicken Fajita Pita

This is a recipe that our family LOVES.  It is super east and quick.  It makes my mouth water just thinking about it.   Hope you enjoy!
1 clove garlic, minced (I buy the little glass bottles of diced garlic and use about a tsp.)
3 tbs. oil
Mexican seasonings to taste (I used a tsp. of cumin, but anything you like will work)
1 1/4 lbs. skinless, boneless chicken breast, cut into strips
1 cup red, green, yellow bell pepper strips
1 small onion diced
2 tbs. lime juice
4 whole wheat pitas, cut in half
Toppings:
shredded cheese
shredded lettuce
sour cream
salsa or cut tomatoes
diced avocados or guacamole

In a large skillet heat oil, garlic, and Mexican seasoning over medium high heat.  Add chicken; saute on each side 4-5 minutes or until tender.  Add pepper strips,onion, and lime juice; saute 4 minutes.  Spread chicken mixture on pita bread.  If desired top with shredded lettuce, cheese, sour cream, salsa, sliced avocado, etc.

Artichoke dip

I wanted to make an artichoke dip once for a party, and didn't have a recipe.  I just found this one on allrecipes.com.  The recipe said to make it more like a spread and put it all in the food processor to mix it up.  I wanted more of a dip with small chunks, so I just chopped up the artichokes small and mixed them in (by hand) with all of the other stuff.  You can do it whatever way you want. I'm sure it is yummy both ways.

1 (14 oz) can artichokes, drained
1 (8oz) pkg. cream cheese
1 C grated Parmesan cheese
1/2 C mayo
1 clove garlic (peeled)
3/4 tsp dried dill weed

Mix all together and bake at 400 for about 10-15 min or until bubbly and lightly browned.  Serve with crackers, bread, etc. 

Buttermilk syrup

I have seen several versions of this recipe that are all pretty similar.  It is fantastic!  This particular on is in the Leamington Ward Cookbook.   I don't really love store-bought syrup, so this is great because I just keep the extra stuff in a salad dressing bottle in my fridge.  It is best when it is made fresh, but is still pretty darn good later.

1/2 C butter
1 C sugar
1 T corn syrup
1 tsp baking soda
1/2 C buttermilk
Melt butter in a saucepan over medium-high heat.  Add remaining ingredients and stir together.  At that point, time 3-4 minutes, it should start to boil.  It's important to time it because if you overcook it, it will start to caramelize.  It will be foamy!  YUM!

Crepes and Filling

This recipe can be found in the Leamington Ward cookbook. 

Crepes:
1 C. flour
2 eggs
1/2 C milk
1/2 C water
1/2 tsp salt
2 tsp butter
Combine flour and eggs, adding liquid gradually.  Mix for 30 seconds, scrape sides of bowl.  Mix 30-60 seconds until smooth.  Add salt and butter, blend until smooth.  The batter will be runny.  Makes 16 crepes.

Filling:
8 oz pkg. cream cheese
8 oz pkg cool whip
1-2 C. powdered sugar
Fruit (banana, peaches, strawberries, whatever)
Mix ingredients (except fruit) with electric mixer until smooth.  Add in fruit.

Florrie's Salad

My neighbor brought this salad to a pot luck once, and it was amazing!  I love me a good salad!

Romain lettuce
Mozzarella cheese
bacon (cooked and shredded into pieces)
chicken (cooked and shredded)
candied almonds (to "candy" them, you just put them in a frying pan over med-low heat with sugar.  I add a little butter to make it quicker)

I didn't do amounts, because you just add whatever amount you want.  Toss is all together.  Don't add dressing until right before you are ready to eat.

Dressing:
1/2 C rice vinegar
1/2 C oil
1/2 C sugar
2 Tbs poppyseeds
2 tsp rasberry jam
Add all ingredients together in dressing bottle and shaka-shake it up.

Easy Taco Soup

I first loved this recipe because it was so quick and easy.  I thought it would make a great food storage recipe because you can just subsitute the hamburger with canned chicken or something.  (I'm adding a food storage label by the way, so please share any great recipes you have for that topic!)  Anyway, not only is it easy, it is really yummy!  Jessica Stevenson contributed it to a summer sales cookbook. 

1 can corn
1 can green beans
1 can red kidney beans
1 can stewed tomaties
1 can tomato sauce
1lb ground beef
1/2 pkg. taco seasoning

Put all the cans of veggies in pot (Do NOT strain any of them).  Brown the ground beef and add to soup pot.  Add taco seasoning (to taste), then heat up!  Serve with cheese, chips, sour cream, whatever you want!

My kids rarely will eat their veggies, but somehow this soup does the trick.  They usually really like it!

Caramel Apple Dip

This is a yummy dessert that can be used for any occasion. However my family usually uses it at Christmas and sometimes Halloween. It's so easy and decorative in display with the contrast of green apples and caramel dip. Enjoy! 

 

Ingredients:

1 can sweet cond. milk

1 c. butterscotch chips

1/4 tsp. salt

1 tsp. white vinegar

 2 tsp cinnamon 

 

Directions:

Put in heavy sauce pan over med. heat. stir to keep from burning on bottom

Serve with thinly sliced granny smith apples

 

Compliments of the Patterson/Mann kitchen. :)

Manicotti

1/2 lb. ground beef
1 clove garlic, crushed (garlic powder is okay)
1 C. cottage cheese
4oz. mozzarella cheese
1/2 tsp. salt
1/2 C mayo
about 8 manicotti, cooked  (It actually makes probably twice that, but I just put what the recipe says)
16 oz bottle spaghetti sauce
1/2 tsp oregano leaves
parmesan cheese

Brown the ground beef and garlic.  Add to cottage cheese mozzarella cheese, salt and mayo.  Fill each manicotti with 1/3 cup filling.  Place in dish.  cover with spaghetti sauce.  Sprinkle with oregano leaves and parmesan cheese.  Bake at 350 for 15 min.  Remove foil and bake for 10 more min.

Stuffed Peppers

Mary Clark added this recipe to my first ever summer sales recipe book.  We make it all of the time now, and I love it! 

6 large bell peppers, any color (red is my favorite)
1lb lean ground beef
2 Tbs chopped onion
1 C cooked rice
1 tsp salt
1 clove garlic, finely chopped (I always used the bottled minced garlic)
1 can (15 oz) tomato sauce
3/4 C shredded mozzarella cheese

1.  Cut thin slice from stem end of each bell pepper to remove top of pebber.  Remove seeds and membranes; rinse peppers.  Cook peppers in enough boiling water to cover; about 5 min.  Drain.
2.  Cook beef and onion in skillet over medium heat until beef is brown, drain.  Stir in rice, salt garlic and 1 cup of the tomato sauce; cook until hot.
3.  Heat oven to 350
4.  Stuff peppers with beef mixture.  Stand peppers upright in ungreased square baking dish, 8x8x2.  Pour remaining tomato sauce over peppers.
5.  Cover and bake 45 minutes.  Uncover and bake about 15 minutes longer or until peppers are tender.  Sprinkle with cheese.

(I almost always only make 3 peppers for my family.  They are really filling.  If I have extra rice mixture, I just throw it in the pan with the peppers.  My kids love the rice mixture, but not the peppers, so it works out well.)

Applesauce BBQ Shredded Pork

I found this recipe on the real mom kitchen blog.  Apparently she saw it on Good Things Utah.  Well, it is really yummy and I have made it several times.  The sauce is really sweet!

1 (3lb ish) pork roast. 
Sauce: 
1 cup applesauce
1/2 cup ketchup
2 cups brown sugar ( if too sweet go to 1 cup, but I did 2 cups)
6 tablespoons lemon juice
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon ground cinnamon (I actually add more because I love cinnamon)
Place pork loin in crock pot and cook on low for 8 hours. (That is what the recipe says, buy it has never actually taken 8 hours for mine to be done.) Remove from crock pot and shred. Remove any juice or fat left in crock pot. Place meat back in crock pot and add prepared applesauce bbq sauce. Heat until warm.
To prepare sauce:
In a medium saucepan over medium heat, mix applesauce, ketchup, brown
sugar, lemon juice, salt, ground black pepper, paprika, garlic powder
and cinnamon. Stirring frequently, bring mixture to a boil. Remove
from heat and use to bast the meat of your choice.

Chocolate Gooey Butter Cookies

I don't know if y'all are fans of Paula Deen, but this is one of my favorite recipes from her. 

So easy, so delicious, and yes, so fattening. 

But as one of my favorite sayings goes, "Live's too short to skip dessert." 

(That's probably why I'm doing Weight Watchers now...)

Chocolate Gooey Butter Cookies

• 1 brick (8 ounces) cream cheese, room temperature
  
• 1 stick butter, room temperature
  
• 1 egg
  
• 1 tsp. vanilla extract
  
• 1 box (18 ounces) moist chocolate cake mix
  
• Confectioner's sugar for dusting
  

Directions: 

Preheat oven to 350°. In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the vanilla extract. Beat in the cake mix. Cover and refrigerate for 2 hours to firm up so you can roll the batter into balls. Roll the chilled batter into tablespoon-size balls and then roll them in confectioner's sugar. Place on an ungreased cookie sheet, 2 inches apart. Bake 12 minutes. The cookies will remain soft and gooey. Cool completely and sprinkle with more confectioners' sugar, if desired. 

Servings: Makes 2 dozen

Fruit Salsa with Baked Cinnamon Chips

I got this recipe from Our Best Bites and it is delicious!  I also stole the picture from there.  (Is that legal?)

Baked Cinnamon Chips:  Lay out several small tortillas.  Lightly butter each one, then sprinkle with cinnamon and sugar.  Use pizza cutter to slice into triangles.  Lay flat on cookie sheet and bake at 350 for about 10 min.  Watch close.  It is easy to over cook them.  (Make sure you cut the triangles BEFORE you  bake them.  They will break apart if you try afterward)

Fruit Salsa:  This is really up to you.  Basically just chop up whatever kind of fruit you like and mix it together in a bowl.  The actual recipe has all sort of variations to things you can add to your fruit, like sugar.  (I think the fruit is extra yummy just by itself, but link to the other site if you want to see the options.)  Choose lots of different colors to mix together.  Last time I made it I added:  strawberries, rasberries, blackberries, peaches, orange, kiwi, pineapple.  YUM!  I hear mango is delicious in it too.