Olive Garden Zuppa Toscana Soup

1 pound spicy Italian sausage
1/2 pound bacon, chopped
7 cups water
3 chicken flavored bouillon cubes
2 large russet potatoes, scrubbed clean and cubed
2 cloves garlic, chopped
1 medium onion, chopped
2 cups chopped kale
1 cup heavy whipping cream
salt and pepper, to taste

Directions
In a dutch oven or large soup pot over medium-high heat, brown sausage, breaking into small pieces as you fry it; drain, set aside.
In the same dutch oven or large soup pot over medium-high heat, brown bacon; remove and set aside. Leave two tablespoons of rendered bacon fat in the skillet.
Saute the potatoes, onion, and garlic in the rendered bacon fat over medium or low-medium heat. Saute until the onion begins to be translucent and the potatoes have are still a little firm, but are beginning to soften.
Add the sausage, bacon, 7 cups water, and 3 chicken bouillon cubes to the pot. Simmer until the potatoes are tender.

Crunchy honey garlic pork chops (or chicken)

Ingredients:

6-9 pork chops (not too thick, you can use boneless pork loin)
2 eggs
4 Tbs water
2 cups flour
1 tsp. salt
1 tsp. black pepper
1 tsp. garlic powder
Canola or vegetable oil for frying chops

Glaze:

1 1/2 cups honey
1/2 cup brown sugar
1/2 tsp. ginger
dash of cayenne pepper (to your taste)
1/2 cup soy sauce
1 Tbs chopped garlic
2 Tbs butter

Whisk the eggs and 4 Tbs. water together in a shallow dish.

Mix the flour, salt, pepper, and garlic powder in another shallow dish.
Dip the chops in the flour, then over into the egg.

Then back over into the flour mixture once again. This is what puts the extra crispy coating on the chops. Be sure to get plenty of flour on in this last coating, then shake them a little and place in a pan with about a half inch of oil. Be sure the oil is hot, but not too hot or the chops will cook too fast. You need to get it good and hot and then turn to about medium.

Cook for about 6 minutes on each side. Try not to turn more than twice or your breading will come off.
Remove from the pan to a 9"x13" baking dish.

Saute the garlic a little in the butter.

Add the honey, soy sauce, brown sugar, cayenne, and ginger. Bring to a boil then reduce to low and simmer for about 5 minutes. Watch this carefully because it will foam and might boil over.

Pour 1/2 of the glaze over the pork chops. Flip them over and pour the other 1/2 over the other side. Place uncovered in a preheated 350 degree oven for about 20-25 minutes. This sets the glaze and finishes them to be sure they are cooked through.

~Works great with chicken too!!!

Chicken Divan Casserole

This is what I call comfort food! I love casseroles. Here's another great one from Marie over at the English Kitchen.

1 medium head of fresh broccoli
1 lb of chicken breast tenders
salt and pepper to taste
1 bay leaf
splash of hot pepper sauce
2 cups cooked rice

For the sauce:

2 tablespoons butter
2 tablespoons all purpose flour
2 cups whole milk or half and half, warmed
1/4 teaspoon of medium curry powder
1 chicken bouillon cube
1 cup sharp cheddar cheese, grated
2 tablespoons finely grated Parmesan cheese
salt and white pepper to taste

Topping

1 cup Ritz crackers, crushed
1/2 cup sharp cheddar cheese
2 tablespoons finely grated Parmesan cheese

Place the chicken into a saucepan along with cold water to cover. Add some salt and black pepper, the bay leaf and a splash of hot pepper sauce. Bring to the boil. Take off the heat, cover and set aside to cool.

Wash and trim the broccoli. Break up into bite sized florets. Peel the stems and cut into chunks. Steam until crispy tender, about 2 minutes. Remove from the heat and set aside.

Melt the butter for the sauce in a saucepan over medium heat. Whisk in the flour. Cook, stirring for one minute. Whisk in the warm milk. Cook and stir over medium heat until the mixture bubbles and thickens. Crumble in the bouillon cube and whisk in along with the cheddar and Parmesan cheeses. Taste and add salt and white pepper to taste. Keep warm.

Preheat the oven to 350 degrees. Spray a shallow baking dish with cooking spray. Open the rice and sprinkle it over the bottom of the dish. Drain the chicken and break into pieces, sprinkle this over the rice. Top with the broccoli florets and stems. Nap the top with the warm cheese sauce, covering everything completely and allowing it to sink down into the casserole dish. Mix together the topping ingredients. Sprinkle them evenly over top of the casserole. If desired, spritz lightly with cooking spray.

Bake for 25 to 30 minutes until heated through, bubbling and the topping is golden brown. Remove from the oven and let sit for 5 minutes before serving. Delicious!

Honey Buttermilk Bread Recipe

This buttermilk bread recipe is one of my all time favorite yeast breads. The buttermilk gives it a tender crumb, the bread flour gives it more rise, and the honey adds a country sweetness that changes depending on the type of honey you use.

makes 2 loaves

Ingredients

• 1 envelope yeast
• 1 teaspoon sugar
• 1/4 cup warm water
• pinch of ginger (helps activate the yeast)
• 2 cups warm buttermilk
• 1/3 cup honey
• 1/4 cup butter, melted and cooled so that it is warm to the touch but not hot.
• 1 teaspoon salt
• 3/4 teaspoon baking soda
• 6 cups white bread flour

Instructions

1. Mix the ginger, sugar,yeast, and water and set aside for five minutes.
2. Mix buttermilk, honey, salt, baking soda in with the yeast mixture.
3. Add three cups of flour and mix until smooth. On an electric mixer it is about 5 minutes on low speed.
4. Mix in butter until it is totally incorporated into batter.
5. Now, begin to add the rest of the flour, one cup at a time, keeping mixer on low speed.
6. When dough pulls from the sides of the bowl remove it from the mixer to a floured surface and knead until elastic and smooth.
7. Place in greased bowl, turn to grease the top, cover and allow to rise for 1 1/2 hours.
8. Punch down and form into two loaves. Place in greased loaf pans and grease tops.
9. Cover, and allow to rise for 45 minutes.
10. Preheat oven to 400F. Bake for 30 minutes, covering tops with foil if they brown too fast.
11. Remove loaves from oven and brush with melted butter.
12. Allow to cool in pans for 10 minutes.
13. Turn out and cool completely on a rack. Cover the loaves if you want soft crusts.

Lattice-Topped Apple Pie

Pretty as a picture, the golden crust is flaky and the filling has just the right amount of spices.

TOTAL TIME: Prep: 25 min. Bake: 55 min. + cooling

MAKES: 6-8 servings

Ingredients

• 5-1/2 cups thinly sliced peeled apples (about 6 medium)
• 1 cup sugar
• 2 tablespoons water
• 4-1/2 teaspoons quick-cooking tapioca
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• PASTRY:
• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2/3 cup shortening
• 5 to 6 tablespoons cold water
• 3 tablespoons butter
• 2 tablespoons milk
• 1 tablespoon sugar

• Directions

  1. In a large bowl, combine the apples, sugar, water, tapioca, cinnamon and nutmeg; toss to coat. Let stand for 15 minutes.
  2. In a large bowl, combine the flour, baking powder and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide in half, making one half slightly larger.
  3. On a lightly floured surface, roll out larger portion of pastry to fit a 9-in. pie plate. Transfer pastry to plate; trim even with edge of plate. Add filling; dot with butter. Roll out remaining pastry; make a lattice crust.
  4. Trim, seal and flute edges. Brush with milk; sprinkle with sugar. Cover edges loosely with foil.
  5. Bake at 400° for 15 minutes. Reduce heat to 350°; bake 40-50 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 6-8 servings.

Disneyland's Clam Chowder Recipe

Disneyland's Clam Chowder Recipe
servings: 6

Ingredients:

5 tablespoons butter

5 tablespoons flour

2 tablespoons vegetable oil

1 1/2 cups potatoes, peeled and diced

1/2 cup diced onion

1/2 cup red pepper

1/2 cup green pepper

1/2 cup celery

2 1/4 cups clam juice (I used chicken stock)

1 1/2 cups heavy cream

1 cup clam, chopped (I used canned clams)

1/2 tablespoon dried thyme

1/2 teaspoon salt

1 pinch white pepper (I used black pepper)

1/3-1/2 teaspoon Tabasco sauce

sourdough bread, slices (optional)

Directions: 

Melt the butter in a saucepan and then add the flour to make a roux(It will by thick). Cook for 10 minutes over medium heat, stirring often, then set aside.

In a large pot, heat the oil and saute the potatoes, onion, peppers and celery over medium heat until the potatoes are just barely tender, about 10 minutes, or until the potatoes are cooked.

Add the heavy cream, clam juice (or chicken broth), clams, thyme, salt, pepper, Tabasco sauce, and roux. Whisk well to blend in the roux.

Bring to a boil, then reduce the heat and simmer for about 5 minutes, stirring occasionally. Add more seasoning to taste.

Serve in Bread Bowls or with slices of French Bread

Recipe adapted from the Disney Magazine

fruit turkey

Breakfast casserole in the crock pot!

 Cooks while you sleep!

Ingredients:
1 bag 26 oz. frozen hash browns
12 eggs
1 cup milk
1 tablespoon ground mustard
1 16 oz. roll sausage
maple, sage or regular sausage.
Salt and pepper
16 oz. bag shredded cheddar cheese

Directions:
1. Spray crock pot and evenly spread hash browns at the bottom.
2. Crack 12 eggs in a large bowl.
3. Mix well (and slowly) using a whisk.
4. Add the milk.
5. Go ahead and sprinkle in the ground mustard. This might sound like a weird ingredient, but I've come to love (and use) this in most of my recipes.
6. Add plenty of salt....
...and lots of fresh pepper. Mix well and set aside.
7. Cook the sausage on high heat, drain and set aside.
8. Add sausage on top of hash browns.
9. Is this enough cheese? Maybe? Probably. Throw the whole big bag in there.
10. Mix it up well. Or good, depending on where you're from.
11. Pour the egg mixture over everything in the crock pot. Using a wood spoon, even everything out so it's spread evenly.
12. Turn the crock pot on low for 6-8 hours.

Some fun variations of this recipe. Before cooking (during prep) you can add:

chunks of sourdough bread
diced chiles
salsa
diced green onions

useful products

Grinch Kabobs!

Layer mini marshmallow, strawberry, banana slice, and a grape on a small stick.
 

Ranch Potatoes

8 -10 medium potatoes, peeled and cut into 1/2 inch cubes
1 can cream of mushroom soup, undiluted
1 1/4 cups milk
1 envelope ranch dressing mix
1 1/2 cups shredded cheddar cheese, divided
salt and pepper
6 slices bacon, cooked and crumbled

Add the potatoes to a saucepan. Add water to cover. Bring to a boil; cook about 10-12 minutes or until potatoes are almost tender; drain. Place drained potatoes into a greased 13x9 inch baking dish.
In a bowl, mix together the soup, milk, salad dressing mix, 1 cup cheese, salt and pepper to taste; pour over potatoes. Sprinkle crumbled bacon and the remaining cheese over the top. Bake, uncovered, at 350° for 25-30 minutes or until potatoes are tender

NEVER ENDING DRYER SHEETS !

WHAT YOU NEED:
1 Container with an airtight lid (grabbed out of my pantry)
4 sponges cut in half ($1.00 for a 4 pk at the dollar store)
1 cup of your favorite fabric softener ($0.30 worth of fabric softener)
2 cups water (free from my tap)

WHAT TO DO:

Mix the water and fabric softener into a plastic container.
Add the cut sponges so they can soak in the mixture.
When ready to use, squeeze the excess liquid from 1 sponge and place into the dryer with your wet clothes.
Run the dryer cycle as normal. Once complete place the now dry sponge back into the container of liquid for use next time.
Clothes smell good, are soft and have no static just like the expensive non-reusable dryer sheets.

Turkey Cheese-Ball

Ingredients:
16 oz cream cheese
4 oz onion dip (like for potato chips)
2 cups shredded colby and monterey jack cheese combined
(you may substitute cheese of your choice)
1/2 TB Worcestershire sauce
1/2 A-1 steak sauce
Juice of 1/2 lemon
2 TB Mrs. Dash original salt substitute.
1 celery stalk finely chopped
1 green onion finely chopped
1/4 cup carrots finely chopped or shredded
Ritz cracker crumbs or seasoned bread crumbs.
*Used to make the turkey cheese-ball:
small piece of red bell pepper or tomato (for turkey wattle)
Pepperidge Farms Cracker Trio
Directions:
Set aside cracker crumbs. (They will be used to coat the outside of the finished cheese ball.)
Mix together Worcestershire sauce, A-1 and lemon juice. Combine ingredients and cream together by hand. Form into desired shape. Coat with cracker crumbs, or more shredded cheese.
Other Ideas:
For turkey-shape body. Use cracker crumbs to coat body and use Pepperidge Farm Cracker Trio for tail feathers and wings. Use chopped nuts for the eyes, a sliver of cheese for the beak and red bell pepper or tomato for the wattle.

A SLICE OF HEAVEN CAKE!

1 package devil's food chocolate cake or German choc. cake mix
1 14-oz can sweetened condensed milk
1 jar caramel topping
1 8-oz tub cool whip
4-5 snickers bar (my preference) you can use skor, heathbar, or mini reeses
Bake the cake according to directions in 9x13 inch pan. Cool for 5 minutes, using the handle of a wooden spoon poke holes into cake, then let cake cool for a bit about an 1/2 hour til warm. Slowly pour sweetened milk over cake, letting it soak into holes, then drizzle caramel over the cake.
Let cake cool completely (you may refrigerate it to cool faster just cover well). Top cake with cool whip, decorate with candy & drizzle with caramel!!

gluten free angel food cake

Here's the recipe for the GF Angel Food Cake. I've found the secret to GF baking is a kitchen scale. 1 c GF flour is 140g. I use 66% brown rice, 22% potato starch, 12%tapioca starch.

Angel Food Cake

By: Nicole @ Gluten-free on a Shoestring.com

Recipe type: Cake

Prep time:  15 mins

Cook time:  35 mins

Total time:  50 mins

Serves: 6 to 8

 

Gluten-free Angel Food Cake

Ingredients

• 1½ cups confectioner’s sugar, divided
• 1 cup (140g) all-purpose gluten-free flour (I use Better Batter)
• ½ teaspoon xanthan gum (omit if using Better Batter)
• ½ teaspoon table salt
• 1¾ cups extra-large egg whites (whites of about 11 to 12 eggs), at room temperature
• ⅓ cup warm water
• 1½ teaspoons cream of tartar
• ¼ teaspoon almond extract (can substitute 1 teaspoon pure vanilla extract)

Instructions

1. Preheat your oven to 350 degrees F.
2. Set up two medium-sized bowls with a sifter suspended over the top of one of the bowls. Add ¾ cup confectioner’s sugar, flour and xanthan gum (if using) and salt to the sifter, and sift the mixture into that bowl. Transfer the sifter to the other bowl, and sift the same dry ingredients into that bowl. Sift two more times, for a total of 4 times, switching between bowls as necessary. This is super important. And just as annoying. And kinda messy. But totally worth it.
3. In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites, warm water, cream of tartar and almond (or vanilla) extract on medium-high speed, gradually adding the remaining ¾ cup sugar in 3 or 4 batches, until soft peaks form (about 3 minutes). Once all the sugar has been added, turn the speed up to high and beat until peaks become stiff and glossy, about another 2 minutes. The beater will begin to leave a trail in the whites.
4. Transfer the meringue to a separate, large bowl. In 4 batches, add the sifted flour and sugar mixture to the meringue, gently folding it into the meringue with a silicone spatula after each addition, working quickly but carefully, so as not to deflate the meringue.
5. Carefully transfer the batter to an ungreased 10-inch tube pan (no fat at allowed in this recipe). Run a butter knife carefully through the batter in a careful circular motion to release any trapped pockets of air, and smooth the top with a silicone spatula. The pan will be nearly full.
6. Place the pan in the center of the preheated oven, and bake until a cake tester inserted near the center comes out clean, the top is lightly browned, and it springs back when pushed gently — 30 to 40 minutes (begin checking at 30 minutes).
7. Once out of the oven, invert the pan over a bottle if your pan doesn’t have legs to elevate it from the counter when inverted. Allow to cool for at least 1 hour. Coax the cake away from the sides of the pan with a butter knife or offset spatula, and release onto a wire rack to cool to room temperature.

for hints and pictures go to: http://glutenfreeonashoestring.com/angel-food-cake/

No Bake - Pecan Coconut Praline Cookies

2½ cups sugar
½ cup evaporated milk
½ cup corn syrup
½ cup butter
1 teaspoon vanilla
2-2½ cups chopped pecans
2½ cups grated coconut

1. Set pecans, coconut, and vanilla off to the side
2. Mix sugar, evap milk, corn syrup, and butter in large saucepan.
3. Bring to a rolling boil & boil for 3 minutes.
4. Remove from heat & add pecans, coconut, and vanilla
5. Stir for about 4 minutes.
6. Take a spoonful of batter and place on wax paper. Let it sit until batter has
hardened.
7. Remove from paper and enjoy.

stain remover

The ultimate stain remover that actually works on a seriously set in stain! Never buy oxyclean again!

The mixture is:

1 tsp. Dawn dishwashing detergent
3-4 tablespoons of hydrogen peroxide
couple tablespoons of baking soda.
Scrub on with a scrubbing brush

one hour dinner rolls

First place some milk, butter, and sugar in a microwavable container.  If you’re out of milk, water will work fine, too.  You want the temperature to be between 120-130; in my microwave that’s just about exactly 2 minutes.
 While that’s warming up, mix the dry ingredients.  One of the tricks of quick rolls is to use “rapid rise” or “quick rise” yeast.  “Bread machine yeast” is usually the same thing as well.  There’s no proofing involved here, (that’s when you mix the yeast with warm water until it’s foamy)  you can just put the yeast directly into the flour and stir it up.  I usually keep a jar of yeast on hand, so I’m calling for a tablespoon here, but know that if you don’t make bread very often and you have little packets of yeast and don’t want to open more than one, this will work just fine with a packet.
Add the milk mixture to the flour mixture.  If you’re using a stand mixer, just turn the beater on and slowly pour it in. I also like to add an egg, but you can leave out the egg if you want and replace it with 1/4 water.  I find the egg gives the rolls a bit more structure.  Without the egg, the rolls are just as delicious, it’s just a little bit different texture.  It is important to note, however, that you’ll want to let your egg sit in a bowl of warm water for about 5 minutes to bring it to room temperature.  Otherwise, when you put the chilled egg into your dough with that warm milk, it will bring the temperature down.
Then add a little more flour.  This dough will be very soft and sticky, so don’t start thinking it needs way more flour and go dumping it in.  Or if you do, don’t come back and leave me comments saying your rolls were dense and gross.  It should just barely come away from the bowl when you’re beating it, but still be sticky to the touch.  I add just a little less than 4 1/2 cups, usually more like 4 1/4, and then I put the last 1/4 cup on the surface where I’m rolling out my dough.

The trick here is to get that nice flour-covered surface, and then gently scrape the dough onto it using a spatula.  Once it’s all plopped on out, use the flour on your board to sprinkle all over the dough so it doesn’t stick to your hands.  Don’t knead the flour in, just use it to coat the outside of the dough.  Use light hands and form the dough into a smooth-ish shape.

I like to then score my dough with a pizza cutter, it helps to get even sized rolls.  For dinner rolls, I do 24.

Then just grab the portions and lightly form into balls.  And I use the term “ball” loosely here. As you can see, you don’t need to spend very much time perfecting little dough spheres.  Just lightly round them and plop them in there.

Okay go to http://www.ourbestbites.com/2013/11/one-hour-dinner-rolls/ for photos and the rest of instructions.

This is Red Lobster's Cheese Biscuit recipe done in a loaf pan.

3 cups flour
1 Tablespoon baking powder
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/8 teaspoon black pepper
4 ounces cheddar cheese, cut into 1/4 inch cubes
1 1/4 cups milk
3/4 cup sour cream
3 Tablespoons of butter, melted
1 egg, lightly beaten

Heat oven to 350 degrees. Grease a 9×5 loaf pan with oil. In a bowl, whisk together the first 5 ingredients. Carefully stir in cheese cubes until covered in flour mixture, this will help prevent your cheese sinking to the bottom of your loaf of bread.

In a different bowl, whisk together the remaining ingredients. Fold the wet mixture into the flour and cheese mixture, stir until just combined, do not over stir. Spread the mixture into the loaf pan. Bake for 45-50 minutes. Let cool 10 minutes and then remove from pan. Allow to cool for one hour before slicing and serving.

EASY HOMEMADE WHIPPED CREAM FROSTING

This is SOO delicious
It WON'T melt at room temperature like regular whipped cream!
It's VERY stable.
Its wonderful used for frosting a cake or even dipping fruit in it!
Not TOO sweet.

Very versatile!

**This recipe makes 5 cups**

1 (8 ounce) package reduced-fat cream cheese, softened
1/2 cup white sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups of heavy cream

Directions:

Combine the cream cheese, sugar, vanilla extract and almond extract in a large mixing bowl or the bowl of your mixer.

Once all in the bowl, mix on medium speed until smooth.

While the mixture is still whipping, slowly pour in the heavy cream.

Stop and scrape the bottom of the bowl a few times while you continue whipping until the cream can hold a stiff peak.

YOU ARE DONE!

Christmas Mice

I made these little mice last year, so cute, they were a Hit!
Open face up Oreo cookie
Chocolate dipped cherry for the body(tail is cherry stem)...
Hersey's kiss for the head
Almond slice for the ears.
Cherry for nose(pinch of cherry)

cookie/brownie surprise

Preheat oven to 350; smoosh refrigerated cookie dough into the bottom of each well. Place Reese cup upside down on top of cookie dough (or an Oreo!). Top with prepared box brownie mix, filling 3/4 full. Bake for 18 minutes! HEAVEN!

White Chicken Enchiladas

I have been looking for this recipe for the past 20 years!!!! Finally found it!!!! *These are seriously so so good*
10 soft taco shells
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese ( I like the Kraft Tex Mex)
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream ( I use Greek yogurt)
1 (4 oz) can diced green chillies (these are not hot)
1. Preheat oven to 350 degrees. Grease a 9x13 pan
2. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
3. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
4. Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream.
5. Pour over enchiladas and top with remaining cheese.
6. Bake 22 min and then under high broil for 3 min to brown the cheese.

Chocolate Covered Peanut Butter Balls

Just a little treat I made for you this past weekend. These are so easy to make and you always seem to have the ingredients in your pantry to whip up a batch for emergencies! Who doesn't love peanut butter and chocolate? 

1 (18 oz) jar of smooth peanut butter 
1 (16 oz.) box or bag of confectioners sugar
1/4 cup of butter, melted
1 (12oz) bag of semi-sweet milk chocolate chips
1 (12 oz) bag of white chocolate chips
2 teaspoons of shortening (like Crisco)

In a large bowl, stir together the peanut butter, confectioners sugar and melted butter until the mixture is crumbly. Continue to mix until smooth. I use my hands to mix and form into 1 inch balls.

Line a baking sheet with parchment paper or wax paper and place in the freezer for about 10 minutes. Place the peanut butter balls on the cold baking sheet in rows, but not touching each other. Return to the freezer for another 5-7 minutes until they are set and ready for dipping.

While the peanut butter balls are chilling, melt the two chocolates in separate heat proof bowls over a sauce pan of simmering hot water. You can also use the microwave to melt the chocolate but set on low and only for 30 second intervals and keep stirring. When chocolate has melted, add the shortening and stir well.

Remove the baking sheet from the freezer. Insert a toothpick or wooden skewer into a peanut butter ball and then dip it into the chocolate, turning quickly to cover the entire candy. Place onto the baking sheet. Refrigerate until the chocolate had completely dried. Store the candies in a sealed container in the refrigerator.

Texas Roadhouse Rolls

Ingredients:
4 tsp. active dry yeast
1/2 c. warm water
2 c. milk, scalded and cooled to lukewarm
3 Tbl. of melted butter, slightly cooled
1/2 c. sugar
2 quarts all purpose flour (7-8 cups)
2 whole eggs
2 tsp. salt

Dissolve yeast in warm water with a teaspoon of sugar; let stand until frothy. Combine yeast mixture, milk, 1/2 cup sugar and enough flour to make a medium batter (about the consistency of pancake batter). Beat thoroughly. Add melted butter, eggs and salt. Beat well. Add enough flour to form a soft dough. Sprinkle a small amount of flour onto counter and let dough rest. Meanwhile, grease a large bowl. Knead dough until smooth and satiny and put in greased bowl; turn over to grease top. (I used the dough hook on my Kitchen-Aid to knead this for about 4-5 minutes). Cover and let rise in a warm place until double in bulk. Punch down. Turn out onto a floured board. Divide into portions for shaping; let rest 10 minutes. Shape dough into desired forms. Place on greased baking sheets. Let rise until doubled.

Bake at 350 degrees for 10-15 minutes or until golden brown. Baste immediately with butter. Yield: 5 to 6 dozen. Serve with Cinnamon Honey Butter.

*Extra Tips: Shape the rolls into a rectangle, about 1/2-inch thick, then fold it in half, making it an inch thick. Roll over the dough to seal the two halves and using a dough scraper, cut them into squares and place them on the baking sheet

Gooey Chocolate Skillet Cake Ice Cream Sundae

Cake Ingredients:
1 cup flour
1/2 teaspoon baking soda
1 cup sugar
dash salt
1/4 cup (1/2 stick) butter
1/4 cup vegetable oil
2 tablespoons cocoa powder
1/2 cup water
1/4 cup buttermilk
1 egg
1/2 teaspoon vanilla

Frosting Ingredients:
1/4 cup (1/2 stick) butter
2 tablespoons cocoa
3-4 tablespoons milk (as needed for consistency)
1/2 cup pecans, chopped
2 cups powdered sugar
1/2 teaspoon vanilla
ice cream (for serving)
caramel sauce (for serving; this one is delicious!)
whipped cream (for serving)
Directions:
Preheat the oven to 350 degrees F. In a large bowl, whisk flour, baking soda, sugar, and salt together and set aside.
In a 10-inch cast iron skillet, bring the butter, vegetable oil, cocoa powder, and water to a boil. Remove it from the heat and whisk in the dry ingredients well. Mix in the buttermilk, egg, and vanilla. Bake the skillet cake at 350 degrees F for about 15-20 minutes or until a toothpick comes out with just a few moist crumbs.
While the cake starts to cool, make the frosting. In a medium saucepan, bring the butter, cocoa, and milk to a boil. Remove them from heat and add the icing sugar, nuts, and vanilla. Stir to combine. Pour over the warm cake, spread with a spatula, and serve with vanilla bean ice cream, caramel sauce, and whipped cream.
Recipe by: Willow Bird Baking, based on the ubiquitous and absolutely delicious Chocolate Sheet Cake
Yield: 4-6 servings

Here's how to make homemade "French Fried Onions"

 

...a delectable topping for casseroles and other dishes:

1. Peel an onion and cut it in half. Shave off very thin slices with a sharp knife and separate the pieces.
2. Dredge the onion slices in whole-wheat flour until fully coated. Shake off the excess flour.
3. Sauté coated pieces in melted butter over medium heat until golden brown on both sides. Enjoy!