Monday, December 13, 2010

Eggnog Cookies

These are so yummy!! For sure a leave for Santa treat!!

1tsp. baking powder
1tsp. cinnamon
1 tsp. nutmeg
2 1/2 cups flour(can use gluten free)
mix together in bowl and set aside

1 1/4 c. sugar
3/4 c. butter softened
3/4 cup eggnog
2 tsp. vanilla
2 egg yolks
cream butter and sugar until light. Add eggnog, vanilla, and egg yolks: beat at med speed till smooth.add flour mixture and beat on low till just combined. don't overmix!
drop by teaspoonfuls onto cookie sheet 1 inch apart and sprinkle with nutmeg lightly Bake 20 to 23 min. at 300 degrees till bottoms turn light brown!
Enjoy with a nice mug of eggnog!!

Monday, November 15, 2010

Creamy Parmesan Chicken

I made this recipe last night, and my family LOVED it! It would be great over rice, potatoes, or pasta! We had it over rice, and it was delish!

3 cups half n' half
1 cup white cooking wine
3 tsp chicken bouillon granules
2 tsp minced garlic or garlic powder
4 Tbsp flour (I used gluten free)
1 cup shredded parmesan cheese
1 lb. chicken breasts, cooked and cubed
1 cup frozen peas
slivered toasted almonds

Mix first 5 ingredients together in pan over med heat until thickened. Stir often. Stir in cheese, chicken, and peas. Heat through.
Serve over rice, mashed potatoes, or pasta, and top with almonds!

Saturday, October 16, 2010

Chicken Scaloppini (Stacey's version!)

I absolutely LOVE Johnny Carinos! Their chicken scaloppini is my favorite! This is my version of it (which if I do say so myself, it tastes pretty darn close!!) It is not the healthiest with all the butter, so it will be a special occasion meal in our house! We made it gluten free by putting it over mashed potatoes rather than spaghetti! mmmmmmmm! Enjoy!

Lemon Butter:
2 sticks butter
1 Tbsp lemon juice
2 Tbsp white wine
1 tsp garlic (I like fresh)
mix together with hand mixer and set aside!

3 Tbsp Butter
6-8 chicken tenders
1/2 cup roma tomatoes diced
1 cup sliced mushrooms( can do less, we love mushrooms!)
1/2 cup cooked bacon chopped
1/2 cup frozen peas
1 tsp salt
1 tsp pepper
1 tsp garlic powder
8 oz heavy cream ( I did 1 pint to make extra sauce to put over mashed potatoes)

spaghetti noodles or mashed potatoes which is gluten free!(which ever you prefer, both are fabulous!)

Saute chicken in 4 tbsp butter till browned well. Add tomatoes, mushrooms, bacon, and seasonings. Simmer until tomatoes begin to dissolve and chicken is done. Add heavy cream, peas, and let boil. Fold in lemon butter mixture to make sauce, and let thicken up a bit.
Serve over spaghetti or mashed potatoes, and enjoy! mmmmmmmmmmmmm!

Friday, October 15, 2010

Disgustingly Rich Chocolate Brownies

And ridiculously delicious!! These are a quick treat and very yummy! All the chocolate lovers out there will love these brownies.

2 c. sugar
4 eggs
3/4 cup cocoa
1 1/4 cups of flour
1 teaspoon vanilla extract
1 cup of butter
1/4 teaspoon salt
1/2 cup of chopped walnuts (optional, I'm not a fan of nuts in my brownies)
Preheat oven to 350. Grease 9 inch baking pan.
Melt butter over low heat. In mixing bowl, combine cocoa and sugar, then stir in the melted butter. Add eggs and vanilla. Stir. Add flour and salt. Mix until just smooth. Add walnuts. Bake in greased pan for 40-50 minutes, until brownies just begin to pull away from sides of pan. And then, enjoy. I know you will!

Sour Cream Coffee Cake

Yum! Great little breakfast treat. Anytime, really!

1 c. butter
2 c. white sugar
2 eggs
1 c. sour cream
1 tsp. vanilla extract
2 c. all-purpose flour
1 tsp. baking powder
1/8 tsp. salt

1/3 c. all-purpose flour
1/2 c. packed brown sugar
2 tbsp. melted butter
1 tsp. ground cinnamon

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
  2. In a large bowl, cream together 1 cup butter and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Mix in 2 cups flour, baking powder, and salt. Spread 1/2 of batter in the prepared pan.
  3. Prepare the filling: In a medium bowl mix 1/3 cup flour, brown sugar, 2 tablespoons melted butter, and cinnamon. Sprinkle cake batter with 1/2 the filling. Spread second half of batter over the filling, and top with remaining filling.
  4. Bake 35 to 40 minutes in the preheated oven, or until a toothpick inserted near the center comes out clean.

Pumpkin Chocolate Chip Cookies

To me, it just isn't fall without these cookies! I never think to post these, because they are sooo simple, but maybe somebody will appreciate them!

1 spice cake mix
1-15 oz. can pureed pumpkin
12. oz package chocolate chips (I prefer milk chocolate, but semi-sweet is good too)

Mix the spice cake mix (just the mix-don't make batter), canned pumpkin, and chocolate chips together and scoop onto greased cookie sheets. Bake for 12 minutes at 350 degrees. Enjoy!! It really can't get any easier than this!

Monday, September 13, 2010

Delicious Ham and Potato Soup (or bacon and potato soup)

Made this the other night!! Was so good!! Leftovers the next day was even better!!

Makes enough for about 4-5
3 1/2 cups peeled and diced potatoes (I used red potatoes, but I'm sure russet would be great too)
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham (I did bacon and it was great too)
3 1/4 cups water
2 tablespoons chicken bouillon granules
1/4 teaspoon salt
1/2 teaspoon black pepper
5 tablespoons butter
5 tablespoons flour
2 cups milk

Combine the potatoes, celery, onion, ham, and water in a pot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10-15 minutes. Stir in the chicken bouillon, salt, and pepper.
In a separate saucepan, melt butter over medium-low heat. Whisk in flour, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all the milk has been added. Continue stirring over medium-low heat until thick, 4-5 minutes.
Stir the milk mixture into the pot. (If doing bacon put the cooked bacon in at this point.) Cook soup until heated through, and enjoy!!!

Sunday, September 12, 2010

Funnel Cakes

Who needs the fair when you can make your own funnel cakes at home?? A fun and yummy treat!!

1/2 tsp. salt
2 tsp. baking powder
2 1/2-3 c. flour
3 eggs
1/2 c. sugar
2 c. milk
2 tsp. vanilla

  1. In a medium bowl, mix salt, baking powder, and half of the flour. Set aside.
  2. In a large bowl, cream eggs, sugar, milk and vanilla. Add flour mixture and beat until smooth. Continue to add remaining flour, but use only enough to achieve desired consistency. Batter will be thin enough to run through a funnel.
  3. In an eight inch skillet, heat the oil to 375 degrees F.
  4. Put your finger over the bottom opening of the funnel, and fill the funnel with a generous 1/2 cup of the batter. Hold the funnel close to the surface of the oil, and release the batter into the oil while making a circular motion. Fry until golden brown. Use tongs and wide spatula to turn the cake over carefully. Fry the second side one minute. Drain on paper towels, and sprinkle with sifted confectioners' sugar, cinnamon sugar, jams, syrups, and whip cream. Whichever you prefer!

Thursday, September 2, 2010

Zucchini Cake

Mmmmm, this was the perfect fall treat! Tastes a lot like zucchini bread, but with a cakey texture and a little sweeter. Can't forget the cream cheese frosting on top!

3 cups all-purpose flour
3 cups white sugar
1 teaspoon salt
1 1/2 teaspoons baking soda
1 teaspoon baking powder
2 1/2 teaspoons ground cinnamon
1 teaspoon vanilla extract
4 eggs
1 1/2 cups vegetable oil
3 cups grated zucchini

  1. Preheat oven to 350 degrees. Lightly grease and flour 9 x 13 in pan.
  2. In a medium size bowl combine the flour, baking soda, baking powder, cinnamon, white sugar, and salt. Mix well.
  3. In another bowl beat eggs, vegetable oil, and 1 teaspoon vanilla together. Pour into egg mixture into the flour mixture and mix well. Stir in the shredded zucchini. Pour batter into prepared pan.
  4. Bake at 350 degrees for 45 minutes or until toothpick inserted in center comes out clean. Allow cake to cool and frost with cream cheese frosting.
Cream Cheese Frosting:

8 tbsp. softened margarine or butter
1 1/2 c. powdered sugar
1/4 c (2 oz.) cream cheese
1/2 tsp. vanilla
1/8 tsp. salt

Beat all ingredients together and frost.

Donut Muffins

These muffins are really good and they do taste a lot like cinnamon sugar donut holes. Tyler loves them and asks for them all the time.

1/2 cup white sugar
1/4 cup margarine, melted
3/4 teaspoon ground nutmeg
1/2 cup milk
1 teaspoon baking powder
1 cup all-purpose flour

1/4 cup margarine, melted
1/2 cup white sugar
1 teaspoon ground cinnamon

  1. Preheat oven to 375 degrees F. Grease 24 mini-muffin cups.
  2. Mix 1/2 cup sugar, 1/4 cup margarine, and nutmeg in a large bowl. Stir in the milk, then mix in the baking powder and flour until just combined. Fill the prepared mini muffin cups about half full.
  3. Bake in the preheated oven until the tops are lightly golden, 15 to 20 minutes.
  4. While muffins are baking, place 1/4 cup of melted margarine in a bowl. In a separate bowl, mix together 1/2 cup of sugar with the cinnamon. Remove muffins from their cups, dip each muffin in the melted margarine, and roll in the sugar-cinnamon mixture. Let cool and serve.

Sunday, August 29, 2010

Peaches & Cream Dessert

1 pkg. (16 oz.) pecan shortbread cookies, crushed
(you can also do vanilla wafer cookies or graham cracker crust)
1/2 Cup butter, melted
1 Cup sugar
1 pkg. (3oz.) peach jello
2 Tbsp. cornstarch
1 can (12 oz.) lemon-lime soda
1 pkg. (8 oz.) cream cheese, softened
1 Cup powdered sugar
1 carton (8 oz.) thawed whipped topping
6 Cups fresh or frozen sliced peeled peaches, thawed
1/3 Cup unsweetened pineapple juice(I didn`t have any-turned out fine)

In a small saucepan, combine the cookie crumbs and butter, press onto
the bottom of an ungreased 13 x 9 inch dish.

In a small saucepan, combine the sugar, jello, and cornstarch; stir in
soda until smooth. Bring to a boil. Cook and stir for 5-7 minutes or until
slightly thickened. Cool to room temperature, stirring occasionally.

Meanwhile, in a large bowl, beat cream cheese and powdered sugar until
smooth. Beat in the whipped topping until well blended. Spread over the
crust. Combine peaches and pineapple juice. Arrange them over the
cream cheese layer. Pour jello mixture over the top. Cover and refrigerate

Makes 15 servings

This is so yummy!!!

Cheesy beef-corn chip Skillet

1 lb. hamburger
1 small onion, chopped
3/4 Cup water
1 pkg. taco seasoning mix
2 Cups corn chips
1/4 lb. (40z.) Velveeta cheese
2 Cups shredded lettuce
2 tomatoes, chopped

Brown hamburger with chopped onion; drain. Add water
and seasoning mix; stir to mix together. Cover meat mixture
with corn chips--cut chunks of Velveeta and sprinkle over the top.
Cover, cook on low until cheese is melted. Top with lettuce and
tomato. Can add a dollop of sour cream on top of each serving.

We also put salsa on it!! Delicious!!

Serves 6.

Thursday, August 26, 2010

Best Zucchini Bread

This is such an easy and yummy recipe!!!

3 cups all-purpose flour
1 tsp salt
1 tsp. baking soda
1 tsp baking powder
3 tsp cinnamon
3 eggs
1 cup vegetable oil
1 cup white sugar
1 cup brown sugar
3 tsp vanilla extract
3 cups grated zucchini (do not drain)
1 cup chopped walnuts (optional)

Grease and flour two 8 X 4 inch pans. Preheat oven to 325 degrees F.

Sift flour, salt, baking powder, baking soda, and cinnamon together in a bowl.

Beat eggs, oil, vanilla, and sugars together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.

Bake for 40-60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Sunday, August 22, 2010

Dry Pancake Mix

6 Cups All-purpose Flour
6 Tbsp. baking powder
6 Tbsp. sugar
2 Cups instant nonfat dry milk powder
1 Tbsp. Salt

Mix together really well-put into an air-tight container.

To make batter:

1 1/2 Cups pancake mix
1 Cup water
1 egg, beaten
2 Tbsp. vegetable oil

This mix will store 6-9 months if it is kept in an airtight container.

Tuesday, August 17, 2010

Gluten Free Chicken Pot Pie

I made up this recipe for dinner tonight, and my family LOVED it!! The kids had 2 or 3 helpings of it! It was very fast, easy, and yumm-o!!!

3 carrots sliced thinly
small bag frozen peas
2 cups frozen broccoli
small bag frozen O'brien hashbrown cubes (ore ida brand is gf)
1/2 cup chopped red onion

2 chicken breasts cubed and cooked

16 oz carton fat free sour cream
3 cups chicken boullion broth
1 Tbsp. cornstarch

Bisquick Gluten free pancake mix
3 eggs
2 cups milk

Mix together cornstarch and boullion broth and add in sour cream and mix well. Add in all veggies and hashbrown mix. Add chicken cubes and pour into 9X13 pan.
Mix Pancake mix and milk and eggs, and pour and spread over veggie mix in pan. Bake at 350 degrees for 35 minutes!

You can use fresh veggies or frozen, and hashbrowns or diced potatoes. This is just what I had on hand.

Friday, August 13, 2010

Fun Fruit Flowers

This is a fun treat that I saw in Family Fun magazine. I made these for a Girls Night Out I went to recently. I made a few adaptations to their instructions, so this is the "Jamie version":

2 cans pineapple rings
20 maraschino cherries, with stems removed
2 green apples
20 bamboo skewers

Line 2 large cookie sheets with waxed paper. Lay pineapple rings on waxed paper. **Save pineapple juice in a bowl to the side.** CAREFULLY run skewers through pineapple with maraschino cherry in the middle (see pics). I then put the cookie sheets in the freezer (about an hour before serving). Right before serving, slice green apples into slices (I use an apple corer/slicer) and soak them in reserved pineapple juice for a few minutes. This keeps the apples from turning brown. Then add apple slices to the skewer, as seen in the picture.

I'm not sure how they got the pineapple to stay on the skewers in the magazine, but I found that if you freeze the pineapple on the skewers first they stay on the skewer better. But beware...because as they thaw they may start falling off of the skewers. They need to be eaten quickly....which shouldn't be a problem! :)

Thursday, August 12, 2010

Crock Pot BBQ Chicken

I found this recipe on the Weight Watchers website and tweaked it a little. My entire family loved it...even the picky ones!!

1 cup(s) Coca-Cola Diet Coke, or other diet cola
1 cup(s) ketchup
1/4 cup(s) Worcestershire sauce
1 tsp hot pepper sauce, habanero-variety recommended (I use Frank's Hot Sauce)
3 Tbsp steak sauce
1 tsp dehydrated onion flakes
1 tsp garlic powder (I used fresh minced garlic)
1 1/2 pound(s) uncooked boneless, skinless chicken breast (I used 4 breasts)

Mix first 7 ingredients in a bowl. Pour over chicken breast in crock pot. Cook on low for 4-6 hours. An hour before serving, I take the chicken breasts out and shred them with 2 forks, and return them to the crock pot with the sauce.
**This is good over brown rice, in a tortilla as a wrap, or on a hamburger bun (drain off extra juices first!).

**6 WW points for 1/4 of the recipe. Add extra pts. for rice, tortilla, or bun.

Sunday, July 11, 2010

Strawberry Rhubarb Crisp

This is one of my husband's favorite treats to make. It was originally a recipe for rhubarb crisp, but he experimented and added strawberries and that's the way it is now made at our house!!

1 cup light brown sugar, firmly packed
1 cup all-purpose flour
3/4 cup quick cooking rolled oats
1/2 cup melted butter
1 tsp. cinnamon
4 cups sliced rhubarb (sliced up like you would celery)
1 cup granulated sugar
2 Tbsp. cornstarch
1 cup water
1 tsp. vanilla
2-3 cups strawberries, if desired

In mixing bowl, combine brown sugar, flour, oats, butter and cinnamon; mix together until crumbly. Press half of the brown sugar and oats mixture into a buttered 8-inch square baking dish (the above picture is a double batch in a 9x13 pan). Top with sliced rhubarb (and strawberries if used).
In a saucepan, combine 1 cup granulated sugar, cornstarch, and then the 1 cup of water and vanilla. Cook together until clear, then pour over rhubarb. Top rhubarb with remaining crumb mixture and bake at 350 degrees for 45-55 minutes.

Saturday, July 3, 2010

Japanese Salad

1 head cabbage shopped up
1/4 cup sesame seeds
1 cup slivered almonds
2 pkgs. chicken flavored Top Ramen Noodles
1 bunch green onions sliced
4 chicken breasts cooked and shredded, {I buy a cooked rotissere chicken and use that chicken}

Mix cabbage, onions, chicken. Add sesame seeds and almonds. Crush up dry ramen into salad and stir. Toss with dressing!

1/4 cup sugar
1/2 cup vege oil
1 tsp. salt
1/4 cup vinegar {more if desired}
1 tsp. black pepper
Top Ramen Packets of seasoning
1 tsp. "Accent" seasoning {optional... it makes great flavor!}

Mix all dressing ingredients well. Pour over salad and toss. You can serve this immediately for crunchy noodles or store in fridge for softer noodles! Yummy either way! {I prefer softer noodles :)}

And... Enjoy!!

Monday, June 28, 2010

Grilled Chicken Kabobs

This is one of our summer favorites...and SO EASY!!

3-4 boneless, skinless chicken breasts, cut into cubes (you could use beef if you'd rather)
mushrooms, cut into quarters
red and/or green peppers, in chunks
1 can pineapple chunks
onion, cut into chunks
Yoshida's Gourmet sauce

Cut up meat and veggies and put into a bowl. Pour enough Yoshida sauce over them to coat mixture when it is stirred up. Let this marinade in the fridge for at least an hour (I usually marinade it all day). Put meat and veggies on skewers* and grill, turning to cook thoroughly.
We like to eat this with rice on the side. This makes enough for our family of four.

*Remember that if you are using wooden skewers, you need to soak them in water before adding meat and veggies, so they won't burn on the grill.

This is about 7 WW points, including 1/2 cup of rice

Friday, June 25, 2010

Jamie's Sausage and Veggie Pasta

This is a yummy recipe that I recently made up and my husband RAVES when I make it! Plus, it's pretty healthy!! **(If anyone has a more exciting name for this...please share! lol :)**

4 large links Casual Gourmet Chicken Sausage-Roasted Red Pepper and Spinach flavored (from Costco, but you could use the long Pepperidge Farms sausages (?)...sorry, I can't think of how to describe them!!), sliced into 1 inch pieces
1/2-1 green pepper, julienned
1/2-1 red pepper, julienned
5-8 mushrooms, sliced
1/4 cup sun-dried tomatoes
1 small zucchini, cut up
2 Tbsp. olive oil
minced garlic
pasta (I have used whatever is on hand, including angel hair, penne, rigatoni, and egg noodles)
garlic-pepper seasoning
parmesan cheese, optional

Boil pasta until done. In separate pan, heat olive oil and add julienned peppers, mushrooms, garlic, zucchini and sun-dried tomatoes. Cook until tender. Add sausage pieces the last few minutes. Heat through. Toss with cooked pasta when done. Sprinkle with garlic-pepper seasoning. You can top with parmesan cheese, if desired.

* Approx. 8 WW points with 1 cup pasta plus sausage/veggie mixture

Wednesday, June 23, 2010

Homemade Snow Cone Syrup

1 packet kool-aid (any flavor!!)
2 Cups sugar
1 cup water

Mix all ingredients together in a saucepan, bring to a boil.
Immediately remove from the heat. Cool.
Hint: Use a kitchen funnel to pour syrup into clean empty
snow cone syrup bottle or other container-keep refrigerated.

The kool-aid flavors are so fun!!!

Monday, June 21, 2010

Darin's Famous Smoked Salmon Dip

My husband got this recipe from a co-worker years ago and it has since become a huge hit with family and friends. In fact, my dad gets a little disappointed if we don't bring a batch of it when we come to town to visit. :) The recipe originally called for steelhead, but we adapted it for smoked salmon (we buy salmon fillets and hubby smokes them in his smoker...mmmm!!).

8 oz. cream cheese, softened
1 bundle green onions
3-4 squirts tabasco (we use Frank's Hot Sauce and use more- depending on your taste)
1/4 cup whipping cream
1/2-3/4 cup smoked salmon

Mix cream cheese, whipping cream, and hot sauce with spoon or hand mixer. Then gently stir in green onions and flaked salmon. This dip is best served on Clubhouse crackers. Enjoy!!

Monday, June 7, 2010

Banana Cream Cheese Dessert

1 Cup. flour
2 Tbsp. sugar
1/2 Cup chopped nuts
1/2 Cup butter

Preheat oven to 400. Combine flour, sugar, and nuts. Cut in butter and press mixture into a 9x 13-inch baking dish. Bake 8 to 12 minutes or until lightly browned. Let cool.

8 oz. cream cheese, softened
1 Cup powdered sugar
1 (12 oz.) tub cool whip, divided
1 tsp. vanilla
2 to 3 bananas

Prepare the cream cheese layer by combining cream cheese, powdered sugar, 3 cups of the cool whip, and vanilla in a mixing bowl. Mix on Med. speed until well blended.
Spread cream cheese mixture on top of baked shortbread; top with 2 to 3 bananas, sliced.

2 (3.4 oz.) pkgs instant vanilla pudding
3 Cups milk
1/2 tsp. banana extract

Prepare pudding layer by mixing puddings, milk, and banana extract on low speed for 2 min. Spread over the sliced bananas. Cover with remaining 1 1/2 Cups Cool Whip. Keep refrigerated.

This is really a good, cool, refreshing dessert!! Very good!!

Saturday, May 29, 2010

Kendall's Easy Peachy Cobbler

2 (30 oz.) cans sliced peaches; drained (Don't forget to drain peaches...done that before :(
1 can Sprite or 7Up
1 yellow cake mix; dry
ice cream or whipped topping....your choice

Into a 12" Dutch oven add peaches and spread out. I like to add about keep about 1/4 cup of the peach juice to add into the dutch oven with the peaches, this makes it a little more moist. Pour cake mix over peaches then pour the soda over the cake mix. Stir to mix completely. Place lid on oven. Bake for 30-40 minutes using 15 briquettes top and 9 briquettes bottom. Rotate oven and lid every 15 minutes.
Serve warm with ice cream.
Serves: 8-10

Tip: When "baking" something in a dutch oven, here is an easy way I found to know how many briquettes to use: First take the diameter of the oven, for Example a 12". Times that by 2. You will need 24 briquettes. Then since you are baking just use the "3 up, 3 down rule". Since it is a 12" (12-3=9) would be 9 on the bottom of the Dutch oven, and 3 up (12+3=15) would be 15 on top. You want more heat on the top since you will be baking it. This 3 up, 3 down rule works with any size dutch oven !!

Dutch Oven Pineapple Upside Down Cake


4 Tbs. butter
1yellow cake mix
1 cup brown sugar
1 cup pineapple juice
8 pineapple rings
1/3 cup water
8 maraschino cherries
3 eggs
1/3 cup oil

Prepare Cake Topping: Melt butter in bottom of a 12" Dutch oven. Sprinkle brown sugar evenly over butter being careful not to touch the sugar once it has begun to dissolve into the butter. Carefully place pineapple rings on top of the brown sugar, 7 around the outside and 1 in the center. Place a maraschino cherry in the center of each pineapple ring.
Prepare Cake Batter: In a mixing bowl combine cake mix, pineapple juice, water, eggs and oil; mix well. Spoon cake batter carefully over the top of pineapple rings. Spread batter evenly to edges.
Bake: Cover Dutch oven and bake usinge 10-12 briquettes bottom and 14-16 briquettes top for 45 minutes or until top of cake springs back when touched.
Let the cake cool for 10 minutes or so in the oven with the lid cracked. Next run a rubber spatula around the inside edge of the oven to loosen the cake. To turn the cake out, first lay a piece of parchment paper across the top of the oven so it lays flat and replace the lid so that it holds the paper in place. Make sure you have an available lid stand resting on your table for the next step. Using gloved hands place one hand on the lid and the other hand under the oven and carefully lift and flip the oven over so the cake falls onto the lid. Rest the oven upside down on the lid stand and tap the bottom and sides of the oven lightly with your hand to make sure the cake didn't stick. Then lift the oven off the lid. The cake will be resting on the parchment lined lid and can be cooled this way or slid off the lid using the parchment paper. Allow cake to cool slightly before serving.
Serve with vanilla ice cream or whipped cream as topping.
Serves: 8-10
Note: Don't expect it to come out looking perfect. This is evident by the picture. If Pineapple rings stick to bottom of the dutch oven, just re-arrange before serving :)

Layered Cookie Bars

3/4 Cup (1-1/2 sticks) butter or margarine
1- 3/4 Cups vanilla wafer crumbs (about 50 wafers, crushed)
6 Tbsp. Hershey Cocoa
1/4 cup sugar
1 can (14 oz.) sweetened condensed milk (NOT evaporated milk)
1 Cup Semi-sweet Chocolate Chips
3/4 Cup Heath Bits 'O Brickle Toffee Bits
1 Cup chopped walnuts

1. Heat oven to 350. Melt butter in 13x9-inch baking pan in oven.
Combine crumbs, cocoa, and sugar; sprinkle over butter.
2. Pour sweetened condensed milk evenly on top of crumb mixture.
Top with chocolate chips and toffee bits, then nuts; press down firmly.
3. Bake 25 to 30 minutes or until lightly browned. Cool completely in pan
on wire rack. Chill, if desired. Cut into bars. Store covered at room
temperature. Makes about 36 bars.

This is a little like Magic Cookie Bars--but a little different--YUMMY!!

"Best Freakin' Macaroni Salad Ever!"

Jenna and I made this up today, and when McKaydee tasted it, she said "This is the best freakin' macaroni salad ever! It has pickles AND pasta!" So that's how we named this salad!! Don't be frightened by the sweetened condensed milk, it gives it a sweet flavor that is delish! It would also be a great dressing for cole slaw or as my Cole calls it "ME-SLAW"! Enjoy!!


  • 16 ounces uncooked macaroni of choice
  • 3-4 carrots, shredded
  • 1 large red onion, chopped
  • 1/2 green bell pepper, seeded and chopped
  • 1/2 red bell pepper, seeded and chopped
  • 1 cup chopped celery
  • 1/2 cup chopped dill pickles
  • 1/2 cup chopped green onions
  • 1 can sliced olives

  • 2 cups mayonnaise
  • 1 (14 ounce) can sweetened condensed milk
  • 1/4 cup white sugar
  • 1/2 cup white vinegar
  • salt and pepper to taste


  1. Bring a large pot of lightly salted water to a boil. Add macaroni, and cook until tender, about 8 minutes. Rinse under cold water, and drain.
  2. In a large bowl, stir together the carrots, red onion, green pepper, red pepper and celery,pickles,olives, and green onions. Mix in the mayonnaise, condensed milk, sugar, vinegar, salt and pepper. Add the macaroni, toss gently, cover and refrigerate for at least 8 hours. This would be good mad a day ahead of time, stirring it occasionally to blend the flavors. The macaroni will absorb some of the liquid, so don't skimp too much on the dressing!

Dutch Oven Fudge Squares

These are an excellent treat on a campout !!!
Tip: When making on a camping trip, mix dry ingredients together and store in a ziploc bag.

3/4 cup Margerine/or Butter
1/2 cup cocoa
3/4 cup flour
1 1/2 cups Sugar
1 tsp. Vanilla
3 Eggs beaten
1/2 cup chopped pecans (if desired....not for me)

Heat Margarine and cocoa until margerine melts, set aside. Mix flour and sugar in a bowl; add vanilla and the beaten eggs. Add margarine and cocoa to the mixture. Mix until all ingredients are well blended. Fold in pecans....if desired that is.
Pour batter into an oiled dutch oven. Cover and bake in 12 inch Dutch oven. Using 15 Briquettes on top, and 9 on bottom. Bake 30-40 minutes or until knife comes out clean. Serves 8 people....or 4-5 very hungry people ;)
Note-this can also be done in a regular oven baking at 375 degrees until done.

Wednesday, May 19, 2010

Scalloped Potatoes

5 large potatoes, peeled and thinly sliced
3/4 c. chopped onion
3 tbsp. butter or margarine
1/4 c. all-purpose flour
1 3/4 c. chicken OR beef broth (I have used both and both turn out really good)
2 tbsp. mayonnaise
3/4 tsp. salt
1/8 tsp. pepper

  1. In a greased 2-1/2-qt. baking dish, layer potatoes and onion.
  2. In a saucepan, melt the butter; stir in flour until smooth. Gradually add broth, mayonnaise, salt and pepper; cook and stir for 2 minutes or until thick and bubbly. Pour over potatoes. Sprinkle with paprika.
  3. Cover and bake at 325 degrees for 1 1/2- 2 hours or until tender.
If you want to make a meal out of it, it is also really good to put diced ham and green beans in this for a main dish. Good!!

Tuesday, May 18, 2010

Bananas 'N' Cream Bundt Cake
1/3 cup shortening
1 1/4 cups sugar
2 eggs
1 teaspoon vanilla extract
1 1/4 cups mashed ripe bananas
2 cups all-purpose flour
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
3/4 cup chopped walnuts
confectioners' sugar
1.In a mixing bowl, cream the shortening and sugar. Add the eggs, one at a time, beating well after each addition. Blend in vanilla. Add bananas and mix well. Combine flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream, stirring just until combined. Stir in walnuts. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350 degrees F for 50 minutes or until cake tests done. Cool 10 minutes in pan before removing to a wire rack to cool completely. Dust with confectioners' sugar before serving.

Tuesday, May 4, 2010

Yum-o Snickerdoodles

These snickerdoodles are the best!! We really like them at our house.

1/2 cup butter, softened
1/2 c. shortening
1 1/2 c. white sugar
2 eggs
2 tsp. vanilla extract
2 3/4 cups all-purpose flour
2 tsp. cream of tartar
1 tsp. baking soda
1/4 tsp. salt

3 tbsp. white sugar
3 tsp. ground cinnamon

Preheat oven to 375* F. Cream together butter, shortening, 1 1/2 c. sugar, eggs, and the vanilla. Blend in the flour, cream of tartar, baking soda, and salt. Shape dough into 1 inch balls. Mix the 3 tbsp. white sugar and 3 tsp. ground cinnamon. Roll balls of dough in cinnamon/sugar mixture. Place 2 inches apart on un-greased baking sheets. Bake 8 minutes, take out of oven and allow to sit on baking sheets for 2 minutes before removing to cool.

Wednesday, April 28, 2010

Fudgy Oatmeal Bars

These delicious treats were served at a shower I went to last week. I had to ask for the recipe, and Contessa Johnson was nice enough to share it with me. These fudgy bars are SO yummy!!

2 c. brown sugar
1 cup plus 2Tbsp. butter, divided
2 tsp. vanilla, divided
2 eggs
2 1/2 c. flour
1 tsp. baking soda
1 tsp. salt, divided
3 cups quick cooking oats
14 oz. can sweetened condensed milk
12 oz. bag chocolate chips
1 c. nuts (optional)

Mix sugar, 1 cup butter, 1 tsp. vanilla and eggs together. Add flour, soda, and 1/2 tsp. salt. Stir in oats. Reserve 1/3 of mixture. Press the rest into a greased jelly roll pan. Melt 2 Tbsp. butter, milk and chocolate chips in small pan. Remove from heat and add the rest of the vanilla, salt and nuts. Spread over oatmeal mixture in pan. Drop pieces of reserved oat mixture onto chocolate. Bake at 350 degrees for 25-30 min. Cut into bars while warm.

Friday, April 23, 2010

Pao de queijo (pow-gee-kay-jo)- Brazilian Cheese Bread

If you have ever eaten the cheese balls at Tucano's Brazilian Restaurant, then you will love this recipe! Becki got this from her Brazilian neighbor, Iolanda Terry. Iolanda was nice enough to teach Becki how to make this authentic cheese bread. Yummy!!

1 lb.(about 3 1/2 cups) tapioca flour (can be found in the bulk section at Winco)
1/2 c. oil
2 cups milk
1 tsp. salt
1-3 eggs, beaten
2 cups grated (not shredded) Parmesan cheese

Put tapioca flour in a large bowl. Put oil, milk and salt in small saucepan and heat to boiling. Pour over tapioca flour and stir JUST until flour is incorporated. Put in fridge or freezer for 1 hour or until cooled.
Add Parmesan cheese and mix into dough. In a small bowl, beat together 1-3 eggs. Add a little at a time, until you form a non-sticky dough. (You may not use all of the beaten eggs.) Roll into 1" balls and put onto a greased cookie sheet. Bake at 350 degrees for 20-25 minutes.
* This bread has a cheesy, chewy texture in the middle when done. Do not overcook. That is how Brazilian cheese bread is supposed to be.

Wednesday, April 21, 2010

Mexican Chicken Chili

1 lb. boneless skinless chicken breasts, cubed
1 Tbsp. canola oil
2 cans (14-1/2 oz. each)diced tomatoes, undrained
1 can whole kernel corn
1 can (15 oz.) black beans, rinsed and drained
1 can (14-1/2 oz.) chicken broth
1 can (4 oz.) chopped green chilies
2 Tbsp. chili powder
1 Tbsp. ground cumin
1/2 tsp. salt
1/4 tsp. cayenne pepper

In a skillet, brown chicken in oil. Transfer to a 5-qt. slow cooker.
Stir in the remaining ingredients. Cover and cook on low for 5-6 hours.

We put frito`s, shredded cheese and sour cream on top!! Yum!!

Sunday, April 18, 2010

Green Chili Pork Burritos

These are always a big hit when I make them!

3 to 4 Lb. pork roast or pork tenderloin
1/2 C. water
1 Tbsp. Salt
4 C. green chilies, chopped
1 28 oz. can green chili enchilada sauce
1 onion, chopped
1 tsp. cumin
handful of fresh cilantro, chopped
1/2 to 1 C. drippings from roast

Cook the pork roast in a Crock Pot with 1/2 C. water, salt, and pepper on low for 5-7 hours depending on size of roast. Remove the roast, reserving the liquid. Cube or shred meat and place back in the liquid in the crock-pot. Add the remaining ingredients and let simmer on high, uncovered, for 2-3 hours to reduce the liquid and allow the mixture to thicken. Stir occasionally and watch the consistency; since the meat will be spooned into tortillas, it should have the thickness of a stew. If the mixture starts getting too thick, add additional drippings and/or cover it. If the mixture is too thin when ready to serve, thicken with a little cornstarch. To serve: place a large spoonful into a warmed tortilla and wrap. If you prefer a chimichanga style burrito, place the wrapped tortilla in a frying pan with butter and brown on both sides.

Saturday, April 10, 2010

Pear (or Peach, or Apple!) Pancakes

A friend, Joleen, shared this recipe with me the other day. This morning I tested it on some friends at an early morning meeting, as well as on my family, and everyone really liked it! The recipe came from Joleen's friend, Angie Hallberg, who I have heard from numerous sources, is an amazing cook. I called Angie and she was kind enough to allow me to share this recipe here. This is the recipe as Angie shared it on her blog:

(These) were a brunch staple at Doughty's Bistro (in Boise) where I met my honey. Good memories! I remember making stacks like this one for the wait-staff once brunch was over, and all of them would go nuts. Kind of like my kids did when I made them for them the first time. Want the recipe??? Simple.
Make pancake batter, then peel and slice peaches, pears, or apples. Pour the batter onto your griddle and, working quickly, top it with 3 slices of fruit for each pancake. Sprinkle quick oats, and then cinnamon sugar on top. Flip the cakes when they start to bubble, and let them cook until the cinn-sugar carmalizes. Serve with maple syrup and try not to drool all over them. SOOOO Good!
**Note: Angie's mom-in-law said that she loves these with green apples, too!**

Thank you, Joleen and Angie for sharing this yummy recipe!

Friday, April 9, 2010

Marisa's Scones and Cinnamon Honey Butter

These delicious recipes came from a talented friend, Marisa Pugmire. She makes THE best scones and cinnamon honey butter (I'm not normally a fan of honey butter, but this is like nothing you've ever tasted!). Thanks, Marisa!!

4 c. warm water
3 Tbls. Yeast
½ c. Sugar
4 eggs
½ c. melted butter or marg
1 tsp. Salt
8 c. Flour

Let rise until double. Get oil heated up. Once heated, cut small balls from dough and shape. Place
scone into oil. Fry on both sides until brown. Remove and enjoy.

Honey Butter

1 cube butter
1 small jar Marshmallow crème
½ c honey
Cinnamon to taste

Whip all ingredients together. Refrigerate leftovers to help it last longer!

Saturday, April 3, 2010

Ooey-Gooey Crock Pot Chicken

A lady in our freezer meal group made this and it was a hit with my family. I love that it can last for 2 meals and you can change it up for the second night! Thanks, Renee!

2-4 chicken breasts (frozen)
1 can corn
1 can diced green chilies
1 can black beans, drained and rinsed
1 can cream of chicken soup
1 cup salsa
1 packet taco seasoning

Add all ingredients to a crock pot and cook all day on LOW. Just before you are ready to eat, pull the chicken out and shred it. Return it to the crock pot and stir well. Add a cup of cheese (more or less according to your preference). Stir well and serve. We like it over rice the first night and after dinner we mix in the leftover rice and enjoy it reheated in tortilla shells the next evening.

* Approx. 10 WW points (w/ tortilla and 1/6 of recipe)

Monday, March 29, 2010

Homemade Thin Mints

This is another favorite girl scout cookie!!!!!

2 1/4 cups flour
1/4 cup cornstarch
6 tbsp. unsweetened cocoa powder
1/2 tsp. salt
1 cup sugar
1/2 cup butter, at room temperature
1/3 cup milk
1/2 tsp. vanilla
3/4 tsp. peppermint extract

In a small bowl, whisk together flour, cornstarch, cocoa powder and salt. In a large bowl, cream together butter and sugar. With the mixer on low speed, add in the milk and the extracts. Mixture will look curdled. Gradually add in the flour mixture until fully mixed.

Shape dough into two logs, about 1 1/2 inches in diameter, wrap in plastic wrap and freeze for at least 1-2 hours, until dough is very firm.

Preheat oven to 375.

Slice dough into rounds not more than 1/4 inch thick-if they are too thick, they will not be as crisp-and place on a parchment lined baking sheet. Cookie will not spread very much, so you can put them fairly close together.

Bake cookies for 13-15 minutes, until cookies are firm at the edges. Cool cookies completely on a wire rack before dipping in chocolate.

Dark Chocolate Coating:

10 oz. dark or semisweet chocolate
1/2 cup butter, room temperature

In a microwave safe bowl, combine chocolate and butter. Melt on high in the microwave, stirring every 45-60 seconds, until chocolate is smooth. Chocolate should have a consistency between chocolate syrup fudge for a thin coating.

Dip each cookie in melted chocolate, turn with a fork to coat, then transfer to a piece of parchment paper to set up for a least 30 minutes, or until chocolate is cool and firm. (Reheat chocolate as needed to keep it smooth and easy to dip into.

Makes 3 1/2 -4 dozen cookies

Love the chocolate covered thin mint cookies!!! Hope you will too!

Homemade Samoas

Here is a recipe for the girl scout cookie everyone loves!!!

1 cup butter, softened
1/2 cup sugar
2 cups flour
1/4 tsp. baking powder
1/2 tsp. salt
1/2 tsp. vanilla
2 tbsp. milk (or less)

Preheat oven to 350.

In a large mixing bowl, cream together butter and sugar. Mix in flour, baking powder and salt at low speed, add vanilla and milk ( it`s possible you might not need to add milk at all, add just what you need to make the dough come together without being sticky). The dough should come together into a soft, not-too-sticky ball. Add in a bit of extra flour ig your dough is very sticky.

Roll the dough (working in two ot three batches) out between pieces of wax paper tp about 1/4-inch thickness (or slightly less) and use a use a 1 1/2-inch cookie cutter to made round cookies. Place on a parchment lined baking sheet and use a wide straw, to cut a smaller center hole. Repeat with remaining dough.

Bake cookies for 10-12 minutes, until bottoms are lightly browned and cookies are set. Cool for a few minutes on the baking sheet then transfer to a wire rack to cool completely.

3 cups shredded coconut
12-oz chewy caramels
1/4 tsp. salt
3 tbsp. milk
8 oz. dark or semisweet chocolate (chocolate chips are okay) May need additional.

Preheat oven to 300. Spread coconut evenly on a parchment lined baking sheet and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.

Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula. Spread topping on cooled cookies, using about 2-3 tsp. per cookie. Reheat caramel for a few seconds in the microwave is it gets too firm to work with.

While topping sets up, melt chocolate in a small bowl. Heat on high in the microwave in 45 seconds intervals, stirring thoroughly to prevent scorching. Dip the base of each cookie into the chocolate and place on a clean piece of parchment paper. Transfer all remaining chocolate (or melt additional chocolate, if necessary) into a piping bag or a ziplock bag with a corner snipped off and drizzle finished cookies with chocolate. Let cookies set completely before storing in an airtight container.

Makes about 3 1/2--4 dozen cookies.

They take a bit of time to make but--they ARE SAMOAS!!! And they are worth it!!!


Thursday, March 25, 2010

Chicken Parmigiana with Fresh Tomato Sauce and Ultimate Stuffed Mushrooms

I made this the other night, and it was a hit!! Everyone loved it!! It was fun to make. I didn't think I was much of a mushroom fan, but the stuffed mushrooms were so delicious!!! And the chicken was really yummy with the homemade tomato sauce. Had just the right zing to it.

Chicken Parmigiana with Fresh Tomato Sauce

1/3 c. Grated Parmesan cheese
1 pkt. Shake 'N Bake Extra Crispy Seasoned Coating mix
4 small boneless skinless chicken breast
1 small onion, chopped
1/4 c. Tuscan House Italian Dressing and Marinade
2 tomatoes, chopped
2 Tbsp. fresh basil ( I used dried)
1/2 c. shredded Mozzarella cheese

Heat oven to 400. Add Parmesan to coating mix in shaker bag; shake gently to combine. Coat chicken with Parmesan mixture, then bake as directed on package.

Meanwhile, cook onions and dressing in large skillet on medium-high heat 4 min or until onions are crisp-tender. Stir in tomatoes; cook 2 to 3 min. or until heated through, stirring occasionally. Stir in basil. Keep warm.

Top chicken with sauce and cheese.

Ultimate Stuffed Mushrooms

20 fresh mushrooms
3 Tbsp. butter
2 Tbsp. finely chopped onions
2 Tbsp. finely chopped red peppers
14 Ritz crackers, finely crushed
2 Tbsp. grated Parmesan cheese
1/2 tsp. Italian seasoning

Heat oven to 400. Remove stems from mushrooms. Finely chop enough stems to measure 1/4 cup. Discard remaining stems or refrigerate for another use.

Melt butter in large skillet on medium heat. Add chopped stems, onions and peppers; cook and stir until tender. Stir in cracker crumbs, cheese, and seasoning; spoon into mushroom caps. Place on baking sheet.

Bake 15 min. or until heated through.

Fool-proof Knot Rolls

A friend asked me to help make rolls for a wedding. I am not a "bread-maker" and making anything with yeast totally intimidates me. She swore that these were fool-proof, and this fool did it! I was so proud to be able make these yummy, flaky rolls. Thanks, Marisa!!

½ c. very warm water
2 Tbls Yeast
Pinch of sugar

Mix with a whisk:
1 C (2 sticks) melted butter or marg
¾ c sugar
2 ½ tsp. salt
4 eggs
Add yeast mixture, 2 c. very warm water and 8 c. flour

Mix well with a spoon/spatula (no mixer!!) until you can’t see the flour

Refrigerate till cold- at least 5 hours- best overnight!

2 hours before ready to serve:
Dump dough onto well floured surface. Shape into a log then roll/ squish
into a rectangle shape about 6-8 in. tall by 3 feet long. Cut with pizza cutter
into 36 strips. Stretch and tie each strip into a knot and place on greased cookie sheet.
Let rise till double in bulk.

Bake 350 13-15 minutes. Makes 3 dozen yummy rolls!


* Doughnuts: deep fry and glaze
* Orange Rolls: Coat with sugar and grated orange rind; frost with orange
* Cinnamon Rolls: Coat with brown sugar and cinnamon; frost

Chicken Enchilada Casserole

Cook and dice:
6-8 chicken tenders OR 2-3 chicken breasts

In a saucepan saute:
2 tsp. oil
1 small onion, grated
1/2 tbsp. garlic powder

Stir in:
1 can cream of mushroom soup
1 can cream of chicken soup
1/2-1 cup milk
cooked chicken

Crush a small 9 oz. bag of tortilla chips, set aside

3-4 cups shredded cheese

In a 9x13 glass cake pan layer:
slightly crushed chips
half of chicken mixture
half of the cheese

Repeat with a second layer ending with cheese on top. Bake at 350* for 30 minutes. Remove from oven and sprinkle with crushed tortilla chips. Serve with sour cream and salsa, if desired.

Wednesday, March 24, 2010

Pao de Quejo (Cheese Bread)

I just recently got this recipe for Brazilian Cheese bread. I used to eat this for breakfast in Brazil almost every day. You might have also had these at Tucanos Brazilian grill.

Pao de Quejo
1/4 cup canola oil
1/4 cup water
1 teaspoon salt
1 cup Tapioca Starch **
1 egg
1/3 cup plain yogurt
1/2 cup grated (shredded...not the shaker kind)parmesan cheese
1/2 cup shredded mozzarella cheese

** tapioca starch (also known as tapioca flour) is a hard item to find. It can be found in some specialty food stores. I buy mine from from a brand called (Barry's) It has a red barn on front.


Preheat oven to 450 degrees F

Combine the canola oil, water, and salt in saucepan and bring to a boil. Place tapioca starch in a metal bowl; pour the oil and water mixture over the tapioca; mix thoroughly. Beat in egg. Stir in yogurt, parmesan cheese, and mozzarella cheese. Pour mixture into mini muffin tins.

Place on the middle rack of the preheated oven. Reduce heat to 350 degrees F. Bake until slightly golden, 25-30 minutes.

Don't be alarmed if the middle looks moist. This is all of the cheese. as long as they spring back up when you touch them, they are done.

Enjoy !!!

Garlic Roast Beef Melts

These are a fave at our house!! They smell good and taste even better!!

1 box frozen garlic texas toast
1 lb. deli roast beef
1-2 green peppers sliced
1 red pepper sliced
1 onion sliced
1 pkg mushrooms sliced
fresh or minced garlic
8 slices Colby cheese {or your favorite kind}

Cook garlic toast according to directions, take out 2 minutes before time is up.
Meanwhile cook peppers and onion with garlic in 2 tbsp. olive oil. When almost done, add mushrooms. Put a few slices of roast beef on the garlic toast, then top with a spoonFULL of pepper and mushroom mixture, then a slice of cheese. Put back in 375 oven till melted.
Take out of oven, inhale, and DEVOUR!!!!!

Texas Roadhouse Rolls and Cinnamon Butter

Texas Roadhouse Rolls Recipe



  1. 1
    Soften yeast in warm water with a teaspoon of sugar.
  2. 2
    Scald milk; cool to lukewarm.
  3. 3
    Add yeast, sugar and enough flour to make a medium batter.
  4. 4
    Beat thoroughly.
  5. 5
    Let stand until light and foamy.
  6. 6
    Add melted butter (which has been cooled), eggs and salt.
  7. 7
    Beat well.
  8. 8
    Add enough flour to form soft dough.
  9. 9
    Sprinkle small amount of flour on counter and let dough rest.
  10. 10
    Meanwhile, clean and dry bowl; grease clean surface of bowl.
  11. 11
    Knead dough until smooth and satiny.
  12. 12
    Put in greased bowl; turn over to grease top.
  13. 13
    Cover; let rise in warm place until double in bulk.
  14. 14
    Punch down.
  15. 15
    Turn out on floured board.
  16. 16
    Divide into portions for shaping; let rest 10 minutes.
  17. 17
    Shape dough into desired forms.
  18. 18
    Place on greased baking sheets.
  19. 19
    Let rise until doubled.
  20. 20
    Bake at 375 degrees for 10 minutes; reduce temperature to 350 degrees for 10 to 15 minutes more.
  21. 21
    Cool on rack.

  22. Texas Roadhouse Cinnamon Butter

    1 1/2 cups (change servings and units)



    1. 1
      Place all ingredients in a food processor and blend until mixture is smooth.
    2. 2
      Serve with hot rolls or muffins.
    3. 3
      This may be stored in the refrigerator.