Cinnamon Rolls
-The Pioneer Woman
I've got a link over to the Pioneer Woman and really like her recipes. She's really funny and I love the step by step pictures. Last week I had to make something for the teacher appreciation breakfast at the kids' school, and I've done muffins, French toast casserole, and banana bread. At the same time, our Enrichment leader was gathering Christmas traditions to put together into a book for our December Enrichment night. I had mentioned that we always have homemade cinnamon rolls and she asked for the recipe. I had always used Betty Crocker, but I couldn't find the cookbook (it has since reappeared- hmmmmm) so I was looking online for it. While I was looking, I remembered the Pioneer Woman had a recipe on her blog, so I went to check it out. It makes a ton! So I decided to treat Perry and make some for him to take to work. They were such a hit! So much that they were requested for his breakfast potluck next week.
Makes 7 pans of about 8-9 rolls each.
My Notes
Because I haven't been in school forever, 1 quart= 4 cups. A package of yeast is 2 1/2 tsp. When I do this again, I'm going to soften the butter, not melt it. I also left the coffee out of the icing.
Reviews
I'm making this for Perry's bosses- maybe he'll make VP this year. Seriously, they're good.
Tuesday, December 11, 2007
Monday, November 19, 2007
Loaded Baked Potato Soup
Loaded Baked Potato Soup
The first time I made this, I got it out of Simple and Delicious. I went to make it tonight, and couldn't find my magazine and their website had it listed as subscriber only (last month was my last month as a subscriber- go figure!). So, I improvised with the ingredients I knew that were in it, and probably doubled or tripled the recipe to fit our family.
4 cans cream of potato soup
1/2 of a 26 oz bag of shredded hash browns
sharp cheddar cheese
milk
water
1/2 lb bacon
pepper
sour cream
Combine soup, pepper to taste, and hashbrowns in a large pot. I added about a cup of milk (I just splashed some in). I added water until it was the consistency I wanted. I heated that until it was starting to boil. While I was waiting for that to happen, I put the bacon on a cookie sheet and baked it at 350 degrees for 15 minutes or so. I love how the Pioneer Woman taught me how to cut bacon, and then I wrapped the remaining slices individually on a large piece of saran wrap and threw it in the freezer. Tonight's dinner was the frozen bacon and it went straight from freezer to oven.
We have a soup bar on the table consisting of the bacon all crumbled up, sour cream, and cheese.
Reviews
Everyone LOVES this! The first time I made it, I made it according to the directions, which used 1 or 2 cans of soup (I think 1). It was gone so fast and everyone wanted more. We had just enough left over with the 4 cans of soup (I was worried it might be too much) for Perry to take it to work for lunch.
The first time I made this, I got it out of Simple and Delicious. I went to make it tonight, and couldn't find my magazine and their website had it listed as subscriber only (last month was my last month as a subscriber- go figure!). So, I improvised with the ingredients I knew that were in it, and probably doubled or tripled the recipe to fit our family.
4 cans cream of potato soup
1/2 of a 26 oz bag of shredded hash browns
sharp cheddar cheese
milk
water
1/2 lb bacon
pepper
sour cream
Combine soup, pepper to taste, and hashbrowns in a large pot. I added about a cup of milk (I just splashed some in). I added water until it was the consistency I wanted. I heated that until it was starting to boil. While I was waiting for that to happen, I put the bacon on a cookie sheet and baked it at 350 degrees for 15 minutes or so. I love how the Pioneer Woman taught me how to cut bacon, and then I wrapped the remaining slices individually on a large piece of saran wrap and threw it in the freezer. Tonight's dinner was the frozen bacon and it went straight from freezer to oven.
We have a soup bar on the table consisting of the bacon all crumbled up, sour cream, and cheese.
Reviews
Everyone LOVES this! The first time I made it, I made it according to the directions, which used 1 or 2 cans of soup (I think 1). It was gone so fast and everyone wanted more. We had just enough left over with the 4 cans of soup (I was worried it might be too much) for Perry to take it to work for lunch.
Sunday, November 18, 2007
Barbara's Macaroni and Cheese
Barbara's Macaroni and Cheese
-Barbara Kinney
This mac and cheese is such a hit in the family. I love it because not only is it tasty, but it's super simple, too.
1 box (16 oz) pasta (I use rigatoni because I think it's the best on the planet)
1 jar spaghetti sauce (my stepmom uses Ragu, I use Hunt's in a jar 'cause I'm cheap that way)
1 package (2 cups) shredded shart cheddar
1 package (2 cups) shredded mozzerella
Cook the pasta. I undercook it a little so it doesn't get too mushy during the baking. Drain. Add the sauce and cheeses and mix it all together. I usually put this in a big aluminum casserole pan (the deep kind). Bake at 350 degrees for 30 minutes to 1 hour, depending on if you want some of your pasta on top to have a little crunch or not.
It doesn't seem like a lot to me (we make a pound of spaghetti all the time for dinner and we just plow through it), but tonight one pan fed 4 adults and 8 kids. Guess that second pan I made for dinner will just have to be my lunch tomorrow. Life it tough that way.
Reviews
Everyone loves this, even Josh, my non-cheese eater.
-Barbara Kinney
This mac and cheese is such a hit in the family. I love it because not only is it tasty, but it's super simple, too.
1 box (16 oz) pasta (I use rigatoni because I think it's the best on the planet)
1 jar spaghetti sauce (my stepmom uses Ragu, I use Hunt's in a jar 'cause I'm cheap that way)
1 package (2 cups) shredded shart cheddar
1 package (2 cups) shredded mozzerella
Cook the pasta. I undercook it a little so it doesn't get too mushy during the baking. Drain. Add the sauce and cheeses and mix it all together. I usually put this in a big aluminum casserole pan (the deep kind). Bake at 350 degrees for 30 minutes to 1 hour, depending on if you want some of your pasta on top to have a little crunch or not.
It doesn't seem like a lot to me (we make a pound of spaghetti all the time for dinner and we just plow through it), but tonight one pan fed 4 adults and 8 kids. Guess that second pan I made for dinner will just have to be my lunch tomorrow. Life it tough that way.
Reviews
Everyone loves this, even Josh, my non-cheese eater.
Monday, August 20, 2007
Potato Flake Chicken
Potato Flake Chicken
-Simple and Delicious
This sounds like a chicken dish I had at Olive Garden once, without the sauce that went with it. I know I printed out the recipe- I'll have to find it.
2/3 Cup mashed potato flakes
1/3 Cup grated Parmesan cheese
1 tsp garlic salt
4 boneless skinless chicken breast halves (8 oz each)
1/3 Cup butter, melted
In a shallow bowl, combine the potato flakes, Parmesan cheese, and garlic salt. Dip chicken in butter, then coat with potato flake mixture.
Place in a greased 13x9 inch baking pan. Bake, uncovered, at 350 degrees for 35-40 minutes or until juices run clear. Broil 4 inches from the heat for 3-5 minutes or until lightly browned.
4 servings
-Simple and Delicious
This sounds like a chicken dish I had at Olive Garden once, without the sauce that went with it. I know I printed out the recipe- I'll have to find it.
2/3 Cup mashed potato flakes
1/3 Cup grated Parmesan cheese
1 tsp garlic salt
4 boneless skinless chicken breast halves (8 oz each)
1/3 Cup butter, melted
In a shallow bowl, combine the potato flakes, Parmesan cheese, and garlic salt. Dip chicken in butter, then coat with potato flake mixture.
Place in a greased 13x9 inch baking pan. Bake, uncovered, at 350 degrees for 35-40 minutes or until juices run clear. Broil 4 inches from the heat for 3-5 minutes or until lightly browned.
4 servings
Kids' Favourite Chili
Kids' Favourite Chili
-Simple and Delicious
1 lb ground turkey
1/2 Cup chopped onion
1 can (15 3/4 oz) pork and beans
1 can (14 1/2 oz) diced tomatoes, undrained
1 can (10 3/4 oz) condensed tomato soup, undiluted
1 Tbsp brown sugar
1 Tbsp chili powder
In a large saucepan, cook turkey and onion over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until heated through.
4 servings
-Simple and Delicious
1 lb ground turkey
1/2 Cup chopped onion
1 can (15 3/4 oz) pork and beans
1 can (14 1/2 oz) diced tomatoes, undrained
1 can (10 3/4 oz) condensed tomato soup, undiluted
1 Tbsp brown sugar
1 Tbsp chili powder
In a large saucepan, cook turkey and onion over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until heated through.
4 servings
Cottage Cheese Salad
Cottage Cheese Salad
-Simple and Delicious
1 Cup (8 oz) cottage cheese
1 medium tomato, chopped
1/2 Cup chopped cucumber
1/3 Cup chopped green pepper
2 Tbsp mayo
1 Tbsp sour cream
1 Tbsp ranch salad dressing mix
In a small bowl, combine all ingredients. Serve immediately.
3 servings
-Simple and Delicious
1 Cup (8 oz) cottage cheese
1 medium tomato, chopped
1/2 Cup chopped cucumber
1/3 Cup chopped green pepper
2 Tbsp mayo
1 Tbsp sour cream
1 Tbsp ranch salad dressing mix
In a small bowl, combine all ingredients. Serve immediately.
3 servings
Country Ham Sandwiches
Country Ham Sandwiches
-Simple and Delicious
2 Tbsp mayo
2 Tbsp sour cream
1/8 tsp garlic powder
4 slices whole wheat bread
2 oz smoked cheddar cheese, sliced
4 slices tomato
4 oz thinly sliced deli ham
2 lettuce leaves
In a small bowl, combine the mayo, sour cream, and garlic powder. Spread over two slices of bread. Layer each with cheese, tomato, ham, and lettuce. Top with remaining bread.
2 servings
-Simple and Delicious
2 Tbsp mayo
2 Tbsp sour cream
1/8 tsp garlic powder
4 slices whole wheat bread
2 oz smoked cheddar cheese, sliced
4 slices tomato
4 oz thinly sliced deli ham
2 lettuce leaves
In a small bowl, combine the mayo, sour cream, and garlic powder. Spread over two slices of bread. Layer each with cheese, tomato, ham, and lettuce. Top with remaining bread.
2 servings
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