Fluffy 1 Hour Dinner Rolls

Fluffy Dinner Rolls

www.jamiecooksitup.blogspot.com  Time: about 1 hour 10 minutes Yield: 12 rolls Recipe from Jamie Cooks It Up! 3/4 C milk 4 T butter 3/4 C hot water 4 T sugar 1 t salt 4 - 4 1/2 C flour 1 heaping T yeast (I use active dry, but instant would work as well) 1. Pour your milk into a microwave safe container. These Pyrex glass measuring cups work fabulously. Add your butter to the milk and put it in the microwave for 1 1/2 minutes. 2. Preheat your oven to 170 degrees. While the milk is getting nice and toasty, turn on the tap to get your hot water. Temperature is important to making these rolls rise quickly. If you add cold water, your rolls will are going to rise at a snails pace, and you'll feel like cursing. We wouldn't want that kind of thing going on....so please add hot water. I put my hand in the water to test it. You want it to be just on the edge of unpleasant.  3. Put your milk/butter and hot water in the bottom of your Kitchen Aid Mixer. Add the sugar and salt. Then add 2 C of the flour...let it mix for 1 minute. 4. Add the yeast. Turn the mixer on and add the rest of the flour 1 C at a time. 5. You have enough flour when the dough scrapes the side of the bowl clean. Mix on medium speed for 5 minutes.  6. Cover with plastic wrap and let sit for 5 minutes. You need the plastic wrap to trap the heat.  7. Take a stick of butter and coat the inside of a 9x13 pan. 8. Spray your counter, or a cutting board with cooking spray. Lay your dough on top of it.  9. Take a sharp knife, spray it with cooking spray and cut your dough into 12 pieces. Make them as equal as you can....perfection is not necessary. What a relief. 10. Gently round them into balls, and put them in your buttered 9x13 pan. 11. Put the pan into your warm 170 degree oven. Let them rise for about 20 minutes or until they have risen about 1 inch above the rim of the pan. 12. Leave your pan in the oven and turn the heat up to 350 degrees. Bake for 15 minutes. This time includes the time it takes the oven to increase in temperature. If your oven takes a long old time....you will of course need to increase the time baking. Bake until golden brown. 13. Brush with a little softened butter and serve warm.

Perfect Potatoes Au Gratin

from Mom/Walters

Note: If you are tired of "funeral potatoes", this is a welcome change. It calls for a lot of cream which makes them really yummy, but you could probably use 1% milk and they would still be very good.

Ingredients:

4 whole Russet potatoes, scrubbed clean
1 1/2 C heavy cream
1/2 C whole milk
2 tsp flour
3 or 4 garlic, finely minced
1 tsp salt
Freshly ground pepper, to taste
1 C sharp Cheddar cheese, freshly grated

Directions:
Preheat oven to 400 degrees.
Smear softened butter all over the bottom of a baking dish. Slice potatoes, then cut slices into fourths. In a separate bowl, whisk together cream, milk, flour, minced garlic, salt, and plenty of freshly ground black pepper. Place 1/3 of the potatoes in the bottom of the baking dish. Pour 1/3 of the cream mixture over the potatoes. Repeat this two more times, ending with the cream mixture. Cover with foil and bake for 30 minutes. Remove foil and bake for 20 minutes or until potatoes are golden brown and really bubbling. Add grated cheese to the top of the potatoes and bake for 3-5 min until cheese is melted and bubbly. Allow to stand for a few minutes before serving by the spoonful. Delicious!

Peanut Brittle

from Granny

Ingredients:
3 C white sugar
1 1/4 C white Karo
1 C water
2 3/4 C raw peanuts
1 tsp soda
1/2 tsp. salt
1 tsp. vanilla
1/2 cube butter

Directions:

1. Boil sugar, Karo, and water to 222 degrees.
2. Add peanuts.
3. Combine cooking and stirring to 300 degrees or crack stage.
4. Remove from heat.
5. Stir in soda, salt, vanilla, and butter.
6. Pour into greased cookie sheet.

Caramels

from Mom

Ingredients:
1 C butter
1 lb. brown sugar (2 1/2 C)
1 C light corn syrup
1 can Eagle Brand
1 tsp. vanilla

Directions:

1. Melt butter, add sugar and salt.
2. Stir thoroughly.
3. Add corn syrup, mix well. Gradually add milk, stirring constantly.
4. Cook over Medium heat to form ball/245 degrees.
5. Remove from heat. Stir in Vanilla.
6. Pour into buttered pan. Cool and cut.
7. Wrap in plastic wrap individually if desired.

Toffee

from Mom

Ingredients:
1 C sugar
1 C butter
1/2 C unblanched almonds (optional)
chocolate chips
chopped walnuts (optional)

Directions:
1. Combine first 3 (sugar, butter, almonds) and cook over medium heat until temp. reaches
     300 (291-294 IF, or turns right golden color), stirring constantly.
2. Remove from heat and pour into buttered cookie sheet.
3. Cover with chocolate (can pour chips over immediately and smooth out and spread as chips
     melt). Or melt chocolate in microwave and spread evenly on top.
4. Top with chopped walnuts while chocolate is still soft if desired.
5. Allow to cool and break into pieces.

Slow Cooker Chile Verde Pork Tacos

from Mom

Ingredients

1 (2-3 lb) pork roast
1 onion, minced
3 cloves garlic, crushed
1 green pepper, finely chopped
2-3 tomatillos, husked and chopped
1 jalopeno, seeded and chopped, optional
1 (16 oz) jar green salsa
1 4 oz can green chilies
1 14 oz can diced tomatoes
1 tsp cumin
flour tortillas
taco toppings such as cheese, lettuce, avocado, tomato, sour cream

Directions:

Spray slow cooker with nonstick cooking spray. Place the roast in the slow cooker.

Add onion, garlic, green pepper, tomatillos, jalapeno, salsa, chilies, diced tomatoes, and cumin.

Cook on low 8-10 hours.

Mexican Crock pot Chicken

Notes: Mom's notes said it could use a bit more liquid.

from Mom

1 can black beans (rinsed and drained)
1 can kidney beans (rinsed and drained)
1 can white/pinto beans, or both, (rinsed and drained)
2-3 cans chopped or diced tomatoes (do not drain)
2 cans corn (do not drain)
1 pkg mild taco seasoning (chili powder, cumin, garlic salt)
3 chicken breasts (can be frozen)

Mix corn and taco seasoning together. Then combine everything but chicken. Add chicken on top. Cook on Low for 8 hours or High for 6 hours.

Shred chicken before serving.

Garlic Red Potatoes

from Mom

Ingredients:
2 lbs red potatoes, quartered
1/4 C butter, melted
2 tsp minced garlic
1 tsp salt
1 lemon, juiced
1 Tbsp grated Parmesan cheese

Directions:

Preheat oven to 350 degrees.

Place potatoes in an 8x8 inch baking dish.

In a small bowl combine melted butter, garlic, salt and lemon juice; pour over potatoes and stir to coat.

Sprinkle Parmesan cheese over potatoes.

Bake, covered, in preheated oven for 45 minutes. Uncover and bake an additional 10 min or until golden brown.

BBQ Chicken Pizza

from Mom

Ingredients:
1 pizza crust
3 boneless skinless chicken breasts
1 1/3 C BBQ sauce, divided
6 oz Provolone cheese, grated
6 oz Gouda cheese, grated
1/4 red onion, thinly sliced
1/4 C cilantro

Directions:
In large Ziploc bag, combine chicken and 2/3 C of the bbq sauce. Marinate in fridge for 4 hours or overnight.

To cook, place chicken and marinade in small baking dish and bake for 30 min at 325 degrees. Let chicken cool, then slice into thin pieces. (Mom didn't marinate, just used already cooked chicken and mixed with barbeque sauce in a bowl.)

Sprinkle half of the grated cheeses over crust. Spoon 2/3 C barbecue sauce over cheese; cover with chicken and onion. Sprinkle on remaining cheese. Bake for 10-12 min at 450 degrees. Sprinkle with cilantro and serve.

Golden Harvest Soup

Notes: Had this on Halloween at home. Was delicious. Reminded me a little of broccoli soup squash style. Mom doubled it when she made it and had plenty left over.

from mom (who got it from LDS living magazine)

Ingredients:
1/4 C butter
1 large onion, chopped
2 leeks, white and light, green parts only, chopped (mom skips)
1 large potato, peeled and diced
1 C thinly sliced or diced carrots
2 C squash, diced (butternut squash is best)
3 C chicken stock or broth/boullion
1 1/2 C (approx) light cream or evaporated milk (Mom used half and half and extra milk)
salt and pepper to taste

Directions:
1. In a large heavy stock pot, melt butter. Cook onions and leeks in butter until softened but not browned. Stir in potato, carrots and squash.
2. Cook, stirring for 2-3 min.
3. Pour in stock, cover and simmer for about 20-30 min or until vegetables are all very tender.
4. Puree in batches in blender or food processor until very smooth.

Sweet Chicken Pasta Salad

We had this at my bridal shower at home. It was great then and as leftovers. This recipe makes a really big batch.

 

from Mom

 

Ingredients:

4 c. diced chicken

16 oz each - rotine pasta, tri-color, curly and

                   bowtie pasta

1 20 oz. can pineaple tidbits

1 1/2 c. red grapes  (cut in half)

1 1/2 c.  green grapes (cut in half)

4 green onions - chopped

1 c. celery chopped

cashews if desired

 

Dressing and Directions: 

Mix 1 bottle Marzetti cole slaw dressing with 1 c. mayonaise.  This salad is better if mixed early and let set. It allows the flavors to "marry".

Add the cashews just before serving.

Pulled Pork Sandwiches

My Mom gave me this for a trip to the Outerbanks. She had gotten it from my Aunt Nan. Next time would definitely try to cook it all beforehand and pull it, then just freeze and reheat when you are serving. It just took more time in the kitchen than I had planned with the beach tantalizing us the whole time.

Ingredients:
2 1/2 lbs. boneless pork roast (or more) cut into chunks

2 med chopped onions

2 med green peppers, chopped

1 6 pz. tomato paste

1/2 c. brown sugar

1/2 c. water

1/4 c. cidar vinegar

3 T. chili powder

2 t. salt

2 t. worchestershire sauce

1 t. dry mustard

 

Directions:

Put in crock pot and cook all day.

Tear apart and shred with large forks. 

Serve on big kaiser or krusty rolls

Serves 10 6 in. hard rolls.

 

Mom's helpful notes: The green peppers really add alot of zing.  I usually don't put quite that many in.  Maybe even a little less onion also.

The other thing I do is much easier.  Just pour a bottle of Montgomery Inn barbeque sauce over boneless pork roast.  (This is also some sauce that I get from Nan but I hear you can get it online now.)

Mom's (Jill's) Wheat Bread

The bread I grew up on and love that my mom got from Jill L.

Ingredients:
1 qt. Warm Water
3 T Yeast
1/2 C + 2 T Oil
2 T Salt
1 C. Powdered Milk
2 Eggs
3 C Whole Wheat Flour
8 C White Flour

Directions:
1. Beat 10 minutes
2. Rise
3. Form 4 loaves (could do in 3 in larger pans like mine)
4. Set 10 min.
5. Shape
6. Rise
7. Bake on 350 for 30 minutes.

Irish Soda Bread

Good with jam and such. Soft center with crispy slightly harder crust.

from Mom, Simply Recipes

Ingredients:
4- 4 1/2 C flour
2 T sugar
1 tsp salt
1 tsp baking soda
4 T butter
1 C raisins (optional)
1 large egg, lightly beaten
1 3/4 C buttermilk

Method:
1. Preheat oven to 425 degrees. Whisk together 4 C flour, sugar, salt, and baking soda into a large mixing bowl.

2. Using your finger or a pastry cutter, work the butter into the flour mixture until it resembles coarse meal, then add in the raisins (if desired).

3. Make a well in the center of the flour mixture. Add beaten egg and buttermilk to well and mix in with a wodden spoon until dough is too stiff to stir. Dust hands with a little flour, then gently knead dough in the bowl just long enough to form a rough ball. If the dough is too sticky to work with, add in a little more flour. Do not over-knead! Transfer dough to a lightly floured surface and shape into a round loaf. Note that the dough will be a little sticky, and quite shaggy (a little like a shortcake biscuit dough). You want to work it just enough so that the flour is just moistened and the dough just barely comes together. Shaggy is good. If you over-knead, the bread will end up tough.

4. Transfer dough to a large, lightly greased cast-iron skillet or a baking sheet (it will flatten out a bit in the pan or on the baking sheet). Using a serrated knife, score top of dough about an inch and a half deep in an "X" shape. The purpose of the scoring is to help heat get into the center of the doughw hile it cooks. Transfer to oven and bake until bread is golden and bottom sounds hollow when tapped, about 35-45 minutes. (If you use a cast iron pan, it may take a little longer as it takes longer for the pan to heat up than a baking sheet). Check for doneness also by inserting a long, thin skewer into the center. If it comes out clean, it's done.

Hint 1: If the top is getting too dark while baking, tent the bread with some aluminum foil.

Hint 2: If you use a cast iron skillet to cook the bread in the oven, be very careful when you take the pan out. It's easy to forget that the handle is extremely hot. Cool the handle with an ice cube, or put a pot holder over it.

Remove pan or sheet from oven, let bread sit in the pan or on the sheet for 5-10 minutes, then remove to a rack to cool briefly. Serve bread warm, at room temperature, or sliced and toasted. Best when eaten warm and just baked.

Apple Macaroon Cookies

from my Mom

Ingredients:
1/2 C shortening
1 C sugar
1 tsp vanilla
1 grated apple
2 C flour
1 tsp baking powder
1 tsp salt
1 tsp soda

Directions:
1. Mix shortening and sugar together. Then add vanilla and apple and mix well. Mix dry ingredients together and then add to apple mixture and combine until just mixed.

2. Roll into balls. Then roll into sugar mixture.

3. Bake on ungreased cookie sheet at 375 for 12 min.

Makes about 1 1/2 to 2 dozen, depending on how big you roll them.

Sugar mixture:
2 T sugar
1/8 tsp nutmeg
1/2 tsp cinnamon

Twix Bars

from my Mom

1/2 C butter
1/4 C sugar
1 C flour

Crumble together. Press into ungreased 9x9 pan. Bake at 350 x 15 min.

1/2 C butter
1/2 C brown sugar
2 T corn syrup
1/2 C sweetened condensed milk

Combine and stir together. Bring to a boil x 5 min. Stir constantly. Remove and pour over bottom layer.

6 oz chocolate chips
2 T shortening

Melt over low heat. Pour over 2nd layer. Chill.


Love these! A Gneiting Christmas tradition. My mom usually doubles the recipe.

Turkey Steak Marinade

from Mom

Ingredients:
1 C soy sauce
1 C oil (less)
2 C 7up (1 can)
1/2 tsp horseradish (little more)
1/4 tsp garlic salt

Marinade meat before grilling at least 30 minutes but preferably overnight.

Mom's Chile Verde

from Mom

Ingredients:
3 lb. pork shoulder (or 1/2 Beef chuck)
2 T olive oil
1 med bell pepper, chopped
1 large clove garlic
2 large cans of diced tomatoes (1 lb. 12 oz size)
2 7 oz can green chilies
1/3 C chopped cilantro
1/2 tsp sugar
1/4 tsp ground cloves
2 tsp cumin
1 C dry red wine
1/4 C lemon juice
3/4 C beef broth

Directions:
Cut meat into chunks and brown in olive oil in 5-6 quart Dutch oven. Add bell pepper and garlic.

Add tomatoes and all seasonings. Bring to a boil and simmer for 20 minutes. Cover and simmer for 2 hours on stove.

Remove cover and simmer for 1 hour more or until meat is tender.

Serve with: black/pinto beans, rice, lettuce, cheese, salsa, sour cream, guacamole, and tortillas.

Recipe freezes well.

Mom's homemade noodles

from Mom and Grandma G

Notes: LOVE this in chicken noodle soup over mashed potatoes. One of the best comfort meals!

Ingredients:
2 eggs
1 tsp salt
1 1/4 C flour

Directions:
Beat eggs until frothy. Add salt. Work in flour. Knead well.

Roll out til thin on lightly floured board. Dust with flour. Cut into strips and let dry 1 hour before cooking.

Cook in boiling broth about 12 minutes.

Grandma's version:
2 eggs, whipped
2-3 T cream
salt
1/2 tsp baking powder


Follow same directions as above. Double for a big batch.

Mom's Zucchini Bread

from mom

Ingredients:
3 eggs, beaten
2 C sugar
2 tsp vanilla
2 C zucchini, grated and drained
1 C oil
3 C flour
1 tsp salt
1 tsp soda
1/2 tsp nutmeg
1/2 tsp baking powder
1 tsp cinnamon
1/2 C nuts (optional)

Directions:
Mix eggs, sugar, vanilla, zucchini, and oil together.

Add the remaining ingredients.

Bake at 375 for 40 minutes.

Makes 2 loaves