Lion House Rolls

I came across this recipe while thumbing through my mom’s LDS Living magazine. Always up for a new bread recipe I gave them a whirl and they have now become the standby here. These rolls have a “squishy bread” texture that is wonderful! For the first few batches they tasted delicious, but they didn’t look quite right. And then, I watched this video and now I am a pro. The kids LOVE helping me, they beg for the rolls they can flip!

Lion House Rolls

*Makes about 2 dozen rolls

2 tablespoons active dry yeast
2 cups warm water
1/3 cup sugar
1/3 cup butter, softened
1 egg
2 1/2 teaspoons salt
2/3 cup nonfat dry milk
5-5 1/2 cups flour

In a large bowl, combine the yeast and water. Let stand 5 minutes (no need to do this if using instant yeast – just add the yeast and water together with the other ingredients). Add sugar, butter, salt, dry milk, 2 cups flour and egg. Beat together until very smooth. Add remaining flour gradually (about 1/2 cup at a time) until a soft but not sticky dough is formed. Knead the dough for at least five minutes if using an electric mixer (I simply left it all in my mixer for a good 8 minutes.) and for at least 10 minutes if mixing the dough by hand. When the dough is smooth, supple and elastic, place it in a lightly greased large bowl covered with greased plastic wrap and let it rise until doubled.

Separate the dough into two portions. Roll each section out to an 11X14-inch rectangle. Brush the top with melted butter. Using a pizza cutter or sharp knife, cut the dough into two pieces, the long way. Then slice the dough into five or six strips across so you end up with 10 to 12 small rectangles. Roll each small rectangle up like a snail and place on a  lightly greased baking sheet with the roll resting on it’s open edge. Repeat with the second portion of dough.

Cover the rolls with lightly greased plastic wrap and let them rise until doubled. Bake at 375 degrees for 12-14 minutes until they are nicely browned.

Southwest Chicken

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I got this recipe from E-Mealz.  It's very easy and I thought it was very versatile. 

1 Tblsp oil

3-4 chicken breasts (or chicken tenders)

1 cup salsa

1 can black beans

1 can of corn (I used frozen corn, just over 1 cup)

cilantro

Heat the oil in a frying pan and cook the chicken for a couple of minutes on each side.  Season with salt and pepper to taste.  Mix the salsa, corn, and beans in a crock pot. Add your chicken to the top and cook on low for 6-8 hours.  Garnish with cilantro.  I added some cilantro at the beginning and then a little more as a garnish.  I thought the chicken would be a bit more moist if it was mixed into the sauce instead of on top of it.  We just ate it as with some cheese sprinkled on top.  But,  I thought it could be very versatile -  it would be good over rice or on tortillas with all the fixin's  or anyway.  It was very good.  I fixed a quick south western salad (greens, cilantro, beans, corn and southwest dressing) and it was a very good and easy meal to fix.  I ate the leftovers for lunch the next day on corn tortillas with some sour cream - very good.   Enjoy!

Holiday Green Beans

I know that recipe is called Holiday Green Beans but these are so good you can have them anytime.  We had them for Christmas dinner and they were delicious.  I got the recipe from a Taste of Home magazine. 

1 package (16 oz) frozen cut green beans
1 teaspoon grated orange peel
1/2 cup dried cranberries
1/2 cup real bacon bits (we had leftover turkey bacon from breakfast and it worked perfect)
2 tablespoons honey

Cook the green beans according to the package directions, adding the orange peel during cooking; drain.  Add the cranberries, bacon and honey; toss to combine.  Yield: 4 servings

Chicken Avocado Enchiladas

This is a new recipe that I tried with of course a few changes but I found the recipe on the food blog, The girl who ate everything. I really like her blog and really enjoyed her 12 days of cookies before Christmas. Anyway, here it is, enjoy!

3 cups chopped, cooked chicken
2 1/2 cups salsa
2 rounded tsp. cumin
1 1/2 cups chopped red or green pepper, I used red
6 oz. cream cheese, softened, I used the 1/3 less fat kind and it worked great.
1 cup chopped purple onion, or green onions, I used the purple.
2/3 cup sliced olives
2 ripe avocado, peeled and cubed, I just sliced it.
4 (12 inch) flour tortillas, I used corn and it made about 12.
Shredded cheese
1 can enchilada sauce, I used the green kind
For garnish your can use
Sour cream
Extra olives
Diced tomatoes

Throw pepper and onion in with chicken the last minute or two of cooking it. Combine chicken mixture with 1 cup of salsa, and cumin. Simmer and stir 5 minutes. Add cream cheese and olives. Stir until cream cheese melts.
Divide avocado pieces or slices evenly between the tortillas. Put them down the center strip of the tortilla. Top with the chicken mixture.
Roll up tightly. Cut in half if using flour but you don't need to if you are using corn tortillas. Place seam side down in sprayed pan. Spoon remaining salsa over enchiladas. Sprinkle some cheese over top. Cover tightly with foil.
Bake in 350 degree oven for 25-30 minutes or until hot.
Serve with hot enchilada sauce and optional toppings if desired.

Peanut Buttery Snap Crackle n Pop Brownies

I found this recipe on www.kevinandamanda.com. She has a couple of other desserts I want to try out as well.

1 box brownie mix

1 cup sugar

1 cup light corn syrup

1 1/3 cups peanut butter

1 teaspoon vanilla

4 cups Rice Krispies

Prepare brownies as instructed. Heat sugar and corn syrup in a heavy bottomed saucepan over high heat until mixture reaches a boil. Remove from heat. Stir in peanut butter and vanilla until smooth. Pour over rice krispies and stir to combine. Immediately press the peanut butter and rice krispies mixture over the brownies.

German Pancakes

I got the recipe out the Wahluke Ward Cookbook and it was submitted by Mary Ann Hebdon.

6 eggs

1 cup milk

1 cup flour

1/2 cup sugar

1 tsp vanilla

1/2 tsp salt

1 cube butter

Melt butter in a 11x13 pan in the oven at 350 degrees, take it out once it melts. Don't let it burn. Put the eggs into blender and blend until bubbly. Add milk, flour, sugar, salt and vanilla; blend until light and bubbly. Remove the melted butter from oven and pour the egg mixture into pan on top of butter. Bake in the oven at 400 degree for 10-15 minutes.

Note: 9x13 pan may be used, increase cooking time to 20 minutes.

We put buttermilk syrup on top that is heavenly. Here is that recipe, which I got from the Wahluke Ward Cookbook and was submitted by Shauna Allen.

1 cube butter

1 cup sugar

1/2 cup buttermilk

1 tsp vanilla

1 tsp baking soda

Combine butter, sugar, buttermilk, vanilla, and bring to a boil. Remove from heat and add tsp baking soda.