Refrigerator Rolls

I am always on the look out for a new roll recipe. We are huge fans of homemade yeast rolls at my house and I try to make rolls or bread at least once a week. When I saw this recipe on Alicia’s Recipes I knew I had to try it. It got thumbs up from everyone. They were soft, fluffy and slightly sweet. A good thing about them is you don’t have to make them that day. You can whip up the dough and make them a couple of days later.

Refrigerator Rolls adapted from Alicia’s Recipes

Ingredients:

• 1 pkg. dry yeast (2 1/4 teaspoons if using bulk yeast)
  
• 1/2 c. lukewarm water
• 2/3 c. margarine
• 1 c. mashed potatoes I used one very large potato and got a little over a cup of mashed potato.
• Flour to make soft dough (approx. 5
• to 6 c.)
• 1/2 c. plus 2 teaspoons sugar
• 3/4 tsp. salt
• 2 eggs
• 1 c. milk

Directions:

Peel and cube the potato. Cook in water, drain and mash. Measure out one cup and discard the rest or save for another use if you have it. Cool slightly. Scald milk and let cool.  Place milk, potato, and 1/2 cup sugar in a blender or bowl of a stand mixer. Blend or beat until smooth. If using a blender pour into a mixing bowl, then add margarine, eggs, one cup of flour and salt. Mix well.

In another bowl mix water, 2 teaspoons sugar and yeast. Set aside for about five minutes or until mixture is foamy. Add to the mixing bowl and work in enough flour to make a soft dough. Turn out onto a floured surface and knead until smooth and elastic. If not using right away place in a greased bowl, cover and place in refrigerator. You may have to punch dough down a couple of times in the refrigerator. When ready to use  turn onto a floured surface, knead a couple of times, and shape as desired. Place on greased cookie sheets and let rise until doubled. Bake in a 375 degree oven until lightly browned.

If using right away place in a greased bowl, cover and let rise until doubled. Punch dough down, shape as desired. Place dough on greased cookie sheets and let rise until doubled. Bake at 375 until lightly browned.

 

Thanksgiving Round up

It is just a week until Thanksgiving so I am sharing some of the recipes that grace our table this time of year. I am also going to share some recipes I’ve found from other sites that would be great for the holiday spread.

Breads:

• Whole Wheat French Bread Rolls from Lynn’s Kitchen Adventures via The Happy Housewife
• Fabulous French Bread from Cents to Get Debt Free
• Hoe Cake from Southern Plate

Side Dishes:

• Broccoli Casserole
• Squash Casserole
• Squash Dressing
• MeMe’s Mashed Potatoes from Southern Plate

Desserts:

• Pumpkin Nut Cake
• Lemon Surprise
• Pumpkin Spice Trifle
• Old Fashioned Chocolate Pie from Mommy’s Kitchen
• Slab Apple Pie from Life as Mom
• Layered Chocolate Pie Dessert from The Finer Things in Life

For a little more inspiration visit the Ultimate Recipe Swap on Life as Mom, Thanksgiving Menu Idea Bonanza on Southern Plate and the Thanksgiving Post on Mommy’s Kitchen

 

Cheesy Vegetable Soup

This is one of my go to fall and winter recipes.

Ingredients:

• 3 medium potatoes, peeled and chopped (3 cups)
• 1 12 ounce package or chopped broccoli or broccoli cuts- I had the cuts
• 1 16 ounce package frozen whole kernel corn
• 1 large onion chopped
• 2 c water
• 1 10 3/4 ounce can of cream of chicken soup
• 1 teaspoon Italian seasoning, crushed
• 1/4 teaspoon black pepper
• 8 ounces processed cheese, cubed

Directions:

In a 3.5 to 4 qt. slow cooker combine potatoes, broccoli, corn and onion. Stir in water, soup and seasonings.
Cover and cook on low heat for 8-9 hours or on high for 4-4 1/2 hours.
Stir cheese into hot soup until melted.Enjoy

This post is linked to Crock Pot Wednesday and Slow Cooker Thursday

 

Enchilada Stuffed Shells

As I’ve mentioned before we are big fans of Mexican food at my house. Enchiladas are one of my favorite Mexican dishes and when I found this twist I knew I had to try it. It became an instant favorite especially of my mom. It’s pretty easy to make, uses common ingredients and isn’t terribly expensive because the bulk of the ingredients can be purchased on sale or be made from scratch. Another good point is it can be made ahead and frozen.

Ingredients:

• 1 box jumbo pasta shells
• 1 to 1  -1/2 lbs ground beef, turkey or chicken
• 1 onion, diced
• 1 or 2 garlic cloves, diced
• salt, pepper, and garlic powder if not using fresh garlic
• 2 cups refried beans
• 2 10 ounce cans of red enchilada sauce, whatever spice level you desire
• 2 or 3 cups shredded cheese

Directions:

Cook pasta shells in boiling water until just tender. Drain, rinse and set aside. In a skillet over medium heat brown beef, onions, garlic and seasonings until meat is cooked thoroughly. Drain fat if needed. Add refried beans and cook until heated.

Stuff pasta shells with the meat and bean mixture. How many you end up with depends on how much filling you use per shell and how many shells don’t break. I got about 30 when I made them the last time. Divide between two baking dishes. Pour one can of enchilada sauce over each dish of shells and top with cheese using a cup to cup and a half per dish. Bake at 350° for 25-30 minutes.

Freezing instructions:

You can either freeze the dish after topping with sauce and cheese or freeze the plain shells then add the sauce and cheese before baking. Thaw in refrigerator overnight or bake from frozen. Thawed cook time is 30-35 minutes, frozen shells 45-65 minutes.

Linked to the Ultimate Recipe Swap Make Ahead Meals Edition at Life as Mom

 

 

Sweet Repeat:Miss Carolyn’s Cornbread Cake

Originally published September 21, 2008

Don’t let the name fool you- there is no cornmeal and it’s not a cake. More like a brown sugar blondie. It is very yummy and super easy. The recipe came from a dear friend of the family who is also one of the deacon’s wife.

Ingredients:

• 1 c oil
• 1 c dark brown sugar
• 1 c white sugar
• 4 eggs, beaten
• 1 1/2 c self rising flour
• 1 tsp. vanilla extract
• 2 c nuts (optional)

Directions.

1. Preheat oven to 350 degrees. Spray or grease a 13×9 baking dish.
2. In a large bowl mix all ingredients together in order given. The batter will be thick.
3. Pour into prepared baking dish and bake for 30-35 minutes or until tester comes out with fine crumbs. Cool slightly or all the way depending on how patient you are.
4. Cut and enjoy.The brown spots in the picture are clumps of brown sugar I got tired of messing with. They did dissolve while cooking.
5. The finished product in the pan.

 

Sweet Repeat:Steak with Onions and Peppers in Gravy

Originally published May 24, 2009

This is definitely comfort food at it’s finest for me. Cube steak is something that I don’t cook too often but always adore it when I do. This is my favorite way of preparing it. Some people like cube steak with a white gravy which is also known as pepper or sawmill gravy but I prefer it with brown gravy.

 

Southwestern Pinto Bean Soup

This is one of my favorite soups in the entire world. It’s easy, economical, and can easily be made vegetarian by one change. The aroma of this as it cooks is great. I’ve been going around all morning singing to myself “Dinner’s cooking and it smells so good” to the tune of Reunited by Peaches and Herb. (I think)
Yes, I know I am a dork but I embrace my dorkiness. Enough rambling for now, on to the recipe we go.

 

Sweet Repeat: Corn and Green Bean Casserole

Originally published May 23, 2009

I’ve seen this recipe in various cookbooks with different names: Sunny Day Casserole, Sunshine Casserole. I decided to call it corn and green bean casserole. This would be another great potluck dish because it’s pretty easy to make and has very economical ingredients.

 

Sweet Repeat:Aztec Casserole

Originally published May 26, 2009

I am a huge Mexican food fan; I could live on enchiladas, burritos, fajitas, and tostadas. When I saw this recipe in a cookbook a few years ago I knew it would be a hit. I, of course, have modified it a bit for my family’s tastes.

 

Sweet Repeat:Fresh Strawberry Pie

Originally published May 21, 2009

This recipe is courtesy of  Southern Plate. It is a very easy recipe that I somehow managed to mess up a bit. I think it was because I had to use regular silverware and not measuring spoons to measure the gelatin and cornstarch. We have a measuring spoon thief in the house and I couldn’t find anything over a 1/4 teaspoon. The glaze didn’t thicken up quite like it was supposed to bit it was delicious anyway.

Fresh Strawberry Pie

• 1 C sugar
• 1 C Water
• 3 T strawberry gelatin mix
• 1 Pint Fresh Strawberries
• 3 Heaping Tablespoons Cornstarch
• 1 pie crust, cooked and cooled

1. Combine sugar, cornstarch, and dry gelatin mix by stirring well. Add water and cook until thick and clear over medium high heat, stirring constantly to prevent scorching. Set aside and let cool.
2. Wash and hull strawberries, cut in half and arrange over pie crust.
3. When filling is cool, pour over strawberries and chill pie until ready to serve. Serve with whipped cream