Homemade Rhodes Rolls

Amazing Rolls
1 cup warm milk
 2 tsp vinegar
½ cup butter (1 stick) – if you want to try oil, use 1/3 cup
¼ cup sugar
2 eggs
 1 ½ teaspoons salt
¼ cup potato flakes
4 cups flour
2 ¼ teaspoons active dry yeast
Directions
Add all ingredients to bread machine pan in order suggested by manufacturer and select dough setting.
When cycle is completed, turn dough onto a lightly floured surface.
Divide dough into 24 portions and shape into balls.
Place in a greased 13 inch by 9 inch baking pan or in muffin tins.
Cover with saran wrap (spray with non-stick spray) and let rise in a warm place for 30-45 minutes (if you are using regular wheat, you can let these rise for an hour or more.  Bake at 350 degrees for 15-20 minutes or until golden brown.

If you want little freezer rolls, then when you divide the dough into 24 portions, put them on a cookies sheet and place them in the freezer for a few hours.  Then when they are solid, I like to put them in a freezer bag. Then when you are ready to bake them, just pop them out of the freezer and onto a sprayed cookie sheet, cover and let rise for 4-5 hours.   I tried this on Sunday and they came out perfect!  You can also use these in sticky buns!  This is SO much cheaper than buying the bags of Rhodes Rolls and they taste so good!

Found on:  http://www.ourfoodstorage.com/2009/08/19/better-than-rhodes-rolls/

Mushroom & Wild Rice Chicken Casserole

This is a variation on the chicken and cheese casserole I posted a couple weeks ago.  I made the modifications myself and think it turned out SO delicious!

• 4 boneless skinless chicken breasts
• 1 large onion, chopped(I used half an onion)
• 2 -8 ounce boxes Uncle Bens long grain and wild rice, cooked according to directions
• 1 cup swiss cheese grated
• 2 - 10.5 ounce can cream of mushroom soup (regular or fat free)
• sliced mushrooms(as many as you prefer)

Place chicken in bottom of slow cooker. Scatter chopped onion over top. Spoon cream soup over top of that. Cover and cook on low 7-8 hours or on high 3-4 hours. About halfway through I added the mushrooms, but you could put them in at the start if you want, they really shrink no matter when you put them in!  A few minutes before serving, add in cooked rice and cheese. Stir to combine. Serve hot.  This was SOOOO good!

Golden Crescent Rolls

Found this recipe on allrecipes.com and had to share, one reviewer said they made these in their bread machine. I will try that next time. . I made these for Thanksgiving!

Original recipe makes 20 -30 rolls

4 1/2 teaspoons of yeast

3/4 cup warm water

1/2 cup white sugar

1 teaspoon salt

2 eggs

1/2 cup shortning

4 cups flour

  

Directions

1. Dissolve yeast in warm water.
2. Stir in sugar, salt, eggs, shortening, and 2 cups of flour. Beat until smooth. Mix in remaining flour until smooth. Scrape dough from side of bowl. Knead dough, then cover it and let rise in a warm place until double (about 1-1/2 hours).
3. Punch down dough. Divide in half. Roll each half into a 12-inch circle. Spread with butter. Cut into 10 to 15 wedge. Roll up the wedges starting with the wide end. Place rolls with point under on a greased baking sheet. Cover and let rise until double (about 1 hour).
4. Bake at 400 degrees for 12-15 minute or until golden brown. Brush tops with butter when they come out.

Salted Carmel Pretzel Bark

Salted Carmel Pretzel Bark-

 

½ bag of mini pretzel twists

2 sticks of butter

1 cup of brown sugar

1 bag of chocolate chips

Sea salt or table salt

 

 

Preheat your oven to 350 degrees.

• Then line a large jelly roll pan with aluminum foil and lay a single layer of pretzels down.
• In a medium saucepan, melt the butter and the brown sugar until the sugar is dissolved. Let it boil gently just until it starts to stick to the bottom and it forms a nice smooth caramel. You’ll want to let it bubble a little and get really thick.
• Remove from heat and pour evenly over the top of the pretzels (don’t worry if every single pretzel isn’t covered). Put in the oven at 350 degrees for five minutes
• Remove from the oven and sprinkle the chocolate chips over the top. You can let the caramel melt the chips, but I prefer to put it back in the oven for one minute
• Spread the chocolate chips around with a spatula until mostly melted.
• Sprinkle generously with salt.
• Let cool on the counter top for a few minutes and then pop in the freezer for at least two to three hours.
• When it comes out of the freezer, break it up into uneven chunks with your hands and serve

Slow Cooker Cheesy Chicken And Rice

Found this recipe at http://www.southernplate.com/2010/09/slow-cooker-cheesy-chicken-and-rice-the-downside-of-being-a-swan-princess.html  

There are some great pics there if you wanna see how enticing this meal is!!

• 4 boneless skinless chicken breasts(I used 2 and it seemed to be plenty)
• 1 large onion, chopped(I used half an onion)
• 1 -8 ounce box Zatarain's Yellow Rice Mix, cooked according to directions
• 1 cup cheddar cheese
• 1 - 10.5 ounce can cream of chicken soup (regular or fat free)
• 1 -15 ounce can whole kernel corn, drained (I used frozen)

1. Place chicken in bottom of slow cooker. Scatter chopped onion over top. Spoon cream soup over top of that. Cover and cook on low 7-8 hours or on high 3-4 hours. A few minutes before serving, add in cooked rice, corn, and cheese. Stir to combine. Serve hot.

Crockpot Chicken Fajitas

This is genius.  Just put all the ingredients below into a freezer bag. When you want to have this meal, dump it all into the crock pot and let it go for 5-6 hours on low.  A quick easy meal that does not taste quick OR easy!!

 ( 5-6 servings)

• 2 peppers (your favorite)
• 1 onion
• 1 1/2 pound chicken breast
• 1/2 cup chicken broth
• taco seasoning packet
• 1 tsp. chili powder
• 1/2 tsp. paprika
• 1 tsp. salt

You will also need tortillas, cheese, cream, etc.
Directions

1. Put all the ingredients in a large freezer bag. (Make sure you label the bag with instructions.)
2. When it’s time to cook it, dump it all in your slow cooker and cook on high for 3-4 hours or low for 5-6 hours.
3. When it’s cooked, shred the meat and add it back to the pepper mixture and serve on warm tortillas and your favorite toppings.

Colorado White Chili

A great soup for a cold winter day!!! Simple to make too!  I like to make a double or triple batch and freeze a meal or two for later! 


1 Tbsp cooking oil
1 medium onion (1/2 cup), chopped
4 large cloves garlic, minced
1-4.5 oz. can diced green chilis (mild or hot)
1 Tbsp cumin (powder or seed)
2 tsp oregano
1/2 tsp ground red pepper
1/4 tsp ground cloves
1-15.5 oz. can great northern beans (don’t drain) Or cook your own.
1-15.5 oz. can sweet corn (or frozen)
2 cups cooked chicken
5 cups chicken broth
Cooking day instructions:
In a large pan or Dutch Oven, combine oil, onion, garlic, and green chilis. Saute until tender, but do not brown. Stir in spices, beans, corn, chopped chicken, and chicken broth. Cook and stir until heated through. Adjust seasonings to taste. Cool chili completely.