Yeast Dinner Rolls (easy)

2 cups warm milk
2 tablespoons instant dry yeast
1/4 cup white granulated sugar
2 teaspoons salt
6 tablespoons salted butter, softened
2 large eggs
6 cups all purpose flour
1 tablespoon melted butter (for brushing)

In the bowl of a stand mixer, combine warm milk, yeast, sugar, salt, butter and eggs.

Add in 5 and 1/2 cups of the flour. Using a dough hook, turn the mixer on low speed. Once the flour starts to incorporate into the dough, increase the speed to medium. Slowly add the remaining one half cup of flour, until the dough pulls away from the sides of the bowl. You may not need it all, or any of it. The dough mixture should be just slightly sticky and soft.
*The amount of flour you add in bread making is always an approximation and you should go by feel*

Transfer the dough to a lightly greased mixing bowl. Cover bowl with a towel and let rise for 90 minutes.

Lightly grease a baking sheet. Punch down the dough and form into 24 rolls. Place rolls on the baking sheet in six rows of four.

Cover and let rise 1 hour at room temperature. (Cover with plastic wrap, or something that won't adhere to the dough)

Preheat oven to 375 degrees. Bake the rolls for 12 to 14 minutes, until lightly browned. Remove rolls from oven and brush with melted butter.

Cloud Bread, Zero carbs!

Ingredients:
3 eggs at room temperature
1/4 teaspoon cream of tartar
3 Tablespoons cream cheese
stevia, or sweetener of choice (optional)
salt, pepper. seasoning of choice



Preheat oven to 300

Separate egg whites from yolks. Using an electric mixer, beat egg whites and cream of tartar on high speed until stiff peaks form, the stiffer the better.

Using the same beaters in a separate bowl, beat egg yolks, cream cheese, and any sweetener or spices you want.

Add half of yolk mixture to whites, mix gently then repeat by adding the rest and folding gently.

On a parchment lined cookie sheet, drop batter into rounds. Spread a bit to make it about 4 inches across and 1/2 inch thick. You should get about 10 rounds from this recipe.

Bake for 25-30 minutes. I usually cook mine for 35 minutes for a golden brown.

Let cool completely. Place in a ziploc or storage container separating the pieces with paper towels. Dont seal the storage container or bag.

Let the bread come to room temperature before using.

(I have even used these for burger buns with a small, flat pattie. So good!!!)

Gluten free biscuits

4 cups Cup4Cup brand gf flour (pricey but worth it)
1 Tablespoon kosher salt
1 Tablespoon baking powder
1 teaspoon baking soda
2 sticks unsalted butter, very cold, cut into half inch cubes
1 1/2 cups buttermilk (usually takes a bit more)

2 tablespoons buttermilk for brushing
3 tablespoons butter, melted, for brushing


Preheat oven to 425

Using a whisk or food processor, combine all dry ingredients together and mix until blended.

Be sure butter is very cold. Place butter cubes in freezer a few minutes if needed.
Using a food processor, add the cold butter to dry ingredients and pulse until it is incorporated into the dough and it resembles pea sized shapes. If you don't have a food processor, use a pastry cutter or fork to cut in the butter.

Place the mixture into a large bowl. Using a fork, slowly mix in the buttermilk until the dough is formed into a lumpy ball. The dough will be loose.
DO NOT OVERMIX

Take the dough ball and wrap it in clear plastic wrap (or Press n Seal; use what you have) Refrigerate for 30 minutes or longer.

Using additional flour as needed, press out dough on a floured surface to 1 inch thick.

Take a round cutter (that has had the rim wetted and floured) and cut out the dough, placing cut out shapes onto a parchment lined baking sheet. Brush on buttermilk to the tops of the biscuits for a lovely golden brown.

Bake for 15 minutes or until golden brown, especially on bottom. Melt hot biscuits with melted butter.

Cream cheese frosting

1/2 cup butter (real butter, salted) room temperature.
6 ounces cream cheese, softened
2 teaspoons vanilla extract
2 cups confectioners sugar

Heat butter in a microwave safe medium sized bowl on high for 7 seconds. With an electric mixer, beat in cream cheese and vanilla extract until mixture is almost fluffy, about 5 minutes. Gradually beat the confectioners sugar into the cream cheese mixture until it's a nice, smooth frosting.

Store in refrigerator

Peach Cobbler, Old-Fashioned

1/2 cup butter
1 cup self-rising flour
1 cup white sugar
1 cup whole milk
A dash of cinnamon and vanilla (optional)
1 (16 ounce) can sliced peaches in heavy syrup

Preheat oven to 350 degrees

Place butter or margarine in an 8 x 8 baking dish. Place dish in oven just until butter is melted.
Set aside.

In a medium mixing bowl, combine flour and sugar. Mix well, then stir in milk.
Spoon mixture into baking dish, on top of melted butter or margarine. Smooth top gently.
Place peaches on top of flour mixture, reserving the syrup from can.
Now pour syrup over the top.

Bake for 50-60 minutes, until peaches are bubbly and crust is lightly browned.

***For plain flour add 1 1/2 tsp baking powder and 1/2 tsp salt***

Serve hot or cold. Great by itself, or top with vanilla ice cream. :)

Chewy Chocolate Squares

1 and 1/2 cup graham cracker crumbs
12 ounces chocolate chips
12 ounces butterscotch chips
1/2 cup chopped walnuts
14 oz sweetened condensed milk

Preheat oven to 350 degrees.

In a large mixing bowl, combine all ingredients.

Lightly grease a 9 x 13 pan.

Spread mixture evenly into pan.

Bake at 350 for 25 minutes.

Remove from oven and let cool completely before cutting into squares.

** It's important to let cool completely so it sets up firm before cutting**

Pumpkin Squares

4 large eggs
2 1/3 cup flour
2 teaspoons vanilla flavoring
1 cup vegetable oil
1 (16 ounce) can pumpkin
2 cups self rising flour
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 and 1/2 cups sweetened flake coconut
1 and 1/2 cups chopped pecans

Heat oven to 350 degrees. Lightly grease sides and bottom of a large casserole dish, the size that's bigger than 9 x 13. (approximately 11 x 15)

In a large mixing bowl, beat eggs lightly. Add sugar, vanilla, oil, and pumpkin and beat until smooth. Stir in flour, cinnamon, nutmeg, and cloves. After it is mixed, stir in coconut and pecans.

Pour into pan and spread the top evenly.

Bake 25 to 30 minutes. Cool completely in pan. Top with cream cheese frosting or applesauce.

(If using plain flour, add 2 tsp baking powder, 1 tsp baking soda, and 1/2 tsp salt)

Best Brownies

1 cup sugar
1/2 cup margarine
1/3 cup unsweetened cocoa powder
2 eggs
1 teaspoon vanilla
2/3 cup plain flour
1/2 tsp baking powder
1/4 tsp salt
1/2 cup chopped walnuts

Cocoa Glaze: (optional)
1 cup confectioners sugar
2 tablespoons cocoa powder
2 tablespoons margarine, softened
1/4 teaspoon vanilla

Cook sugar, margarine, and cocoa on stove over medium heat, until margarine melts.
Remove from heat, add the eggs and the vanilla. Mix well then add remaining ingredients, adding walnuts last. Stir just until mixture is well combined.

Pour into a greased 8 inch square pan. Bake at 350 for 25 minutes. Allow to cool in pan.

Cocoa Glaze: combine confectioners sugar and cocoa powder. Beat in the margarine.
Add 1-2 tablespoons of boiling water to make a smooth glaze.

Pour over brownies. Allow all to cool before slicing.

*This is our go-to recipe for brownies*

Cornbread

Grease and dust (with shortening and cornstarch) a 9 or 10 inch pan.
Cast iron works best, but with glass it's easier to check bottom for browning.

1 large egg
1 1/2 cups buttermilk (or 1 1/3 cup whole milk)
1/4 cup oil
2 cups corn meal mix (self-rising)

whisk egg slightly in a medium mixing bowl. Add buttermilk, oil, and cornmeal and mix well.
I like to add a little salt, sugar, pepper, and sage.

Bake in a preheated 450 degree oven for 20-25 mins, or golden brown.
Ovens vary, so keep a check.

Serve with pinto beans cooked with a neckbone, chopped onion, pepper sauce, real butter, and southern fried potatoes for a southern meal.

Perfect, easy peel eggs! (steam 'em)

Add 1 inch water to a large pot.
Place steamer insert inside, cover, and bring to a boil over high heat.
Add eggs, cover, and continue cooking.

6 minutes for soft boiled
12 minutes for hard boiled.

I didn't think this would work, but after butchering so many boiled eggs over the years, I decided to give it a try. I was amazed. Let them cool a little and they will peel perfectly every single time!!!

This is just what the doctor ordered for peeled eggs, pickled eggs, deviled eggs, or any recipe calling for whole peeled eggs.

If you haven't tried it, you're missing out!!!

Banana Pudding with meringue, southern-style

4-5 Tbsp plain flour
1 1/2 cups sugar
pinch salt
3 large eggs, separated (save whites for meringue)
3 cups milk
1 tsp vanilla
1 box vanilla wafers
5-6 bananas

3 egg whites (saved)
1/8 tsp cream of tartar
1/4 cup sugar
1 tsp vanilla

In large heavy saucepan, lightly whisk egg yolks and combine with milk. Add 4 Tbsp flour and whisk until smooth. Add sugar and salt. Cook over medium-low heat until thick and smooth for about 10-20 minutes, whisking slowly and constanly. If not thick enough, whisk in an additional 1 tbsp flour. Let cool for about 30 minutes.

After cooling time for the custard is over, being layering by placing vanilla wafers in the bottom of a large glass bowl (or other 3 qt oven-safe container. A 9 x 13 pan will work if needed but you'll have to double the meringue).
Now add a layer of sliced bananas on top of wafers, and top smoothly with custard.
Add wafers again, top with bananas, and one third of custard.
layer one more time, using the last bit of custard. Top sparsely with wafers ( I use crumbled wafers over top)

 

Time to make meringue, begin by preheating oven to 325
Whip egg whites with mixer at high speed in small mixing bowl. When foamy, add cream of tartar. Continue whipping adding sugar slowly, one TBSP at a time.
Once stiff, high peaks form you can add the vanilla. Whip until mixed and then spread over banana pudding as evenly as possible.
Bake for 20-25 minutes until the meringue is lightly browned.

Let cool and serve (good cold, too)

Egg Roll Filling

1 chicken, skinned, deboned, and cut into small pieces. A rotisserie chicken works great. (or use half the chicken and add another meat, such as 8 oz. ground sausage, cooked and crumbled)

16 oz. tri-color coleslaw (pre-chopped mix) or cut up your own cabbage.

1 medium onion chopped finely

1 medium bell pepper, cut into small pieces

Spices to taste (see below*)

soy sauce (A good bit)

1 pkg eggroll wrappers and oil for frying

In a large skillet with high sides, melt 1/2 stick of butter (or use your choice of oil) over medium heat. Add onion and pepper, cooking till soft, then add coleslaw mix or cabbage. Cook until soft and well combined. Add meat, and reduce heat to low.

*Add spices to taste. I add ground chicken bouillon, ginger, turmeric, pepper, McCormick's jalepeno garlic, or whatever sounds good at the time. Do not add salt yet as the bouillon and soy sauce are quite salty. I also add a TBSP or so of sugar.

Add some soy sauce, and taste. Add more if needed. Now is the time to add salt, or decide it doesn't need any. Mix all well and remove from heat.

Drain off excess liguid if needed. If mixture is too wet, the eggrolls will be difficult to roll.

Now it's time to set up your work station. Have eggroll wrappers on hand, a small container of water, paper towels (to keep your work area dry), the eggroll filling, and a place to put your finished eggrolls (I use a piece of aluminum foil or wax paper).

Follow directions on your eggroll package for rolling (I use more filling than it says to). Fry according to directions and take up on paper towel lined plate.

If you want a dipping sauce that's more original, whisk together the following:
Hot sauce, ginger, turmeric, popcorn butter powder, jalapeño garlic, deli mustard w horseradish, honey mustard, sweet n sour sauce, soy sauce, dash of salt.

Pineapple Coconut Cheesecake Bars (family favorite)

2 cups flour. plain (I use cake flour)
3/4 tsp baking soda
3/4 tsp salt
1 cup sugar
1 cup butter

16 oz. cream cheese (softened)
5 TBS sugar (more if you like the filling sweeter)
3 TBS milk
1 TBS lemon or lime juice
2 large eggs
2 tbs vanilla (or substitute one tsp with coconut extract)
16 oz crushed pineapple, well drained. (the 20 oz can will work)

2 TBS melted butter
2 cups flaked coconut (sweetened)

Lightly grease a 9x13 casserole dish.
Combine flour, baking soda, salt, sugar and butter (first 5 ingredients) into a large mixing bowl. Pat this mixture into baking dish, and bake for about 16 minutes or until very lightly browned around the edges. Set aside to cool slightly.
In the now empty bowl, mix together cream cheese, sugar, milk, lemon juice, eggs, vanilla, and pineapple (next 7 ingredients), and spread over baked crust.
Mix last two ingredients, the 2 TBS melted butter and coconut, and sprinkle over top of pineapple filling.

Bake in preheated 350 degree oven for 15-20 minutes. Until some of the coconut is slightly browned and the crust is a golden brown.
You can broil for a minute or two for extra browning on top but watch closely.

Let cool before slicing and serving.

Tempura Batters, 3 recipes

I. My favorite Tempura #1:

1 and 1/3 cups all purpose or rice flour
1 tsp salt
1/3 tsp pepper
1 Tbsp melted butter or veg oil
2 egg yolks, beaten (or two whole eggs)
3/4 cup flat beer

Mix first 3 ingredients in bowl and make a well in the center.
Into that well pour the butter/oil and beaten egg. Mix this batter well.
Then gradually add the flat beer while stirring constantly.
Allow the batter to rest for 3-12 hours, covered and refrigerated.
Before using, bring batter back to room temp.

Dip your washed and dried veggie or meat pieces in the batter
immediately prior to dunking in the deep-fry oil.

Notes:
*Flat beer is a MUST
*Since this is a wet batter, the meat or veggies must be dry for it to stick
correctly. You may need to blot with paper towels or even dust lightly
with flour before dipping.
*I like to add a bit of paprika to all batters for a better browning effect.

**************

II. Very Simple Tempura #2:

1 egg
1 cup very cold water
1 cup all purpose flour

Beat egg in bowl. Add water. add flour and whisk lightly.
Do not overmix. Use immediately.

**************

III. Tempura Batter #3:

1/2 cup plain flour
1/2 cup cornstarch
1 tsp baking soda
1 tsp baking powder
1 tsp sugar
1/2 tsp salt
1 egg
2/3 cup icy cold water
yellow food coloring (optional)

Sift together dry ingredients and set aside.
In a medium bowl, beat eggs slightly. Add remaining ingredients, then add this
mixture to the flour mixture.
Use at room temp.

7-Up Biscuits

2 cups baking mix (jiffy or bisquick)
1/2 cup sour cream
1/2 to 1 cup 7-Up (or any lemon lime soda)
1/4 cup melted butter

Preheat to 450

Cut the sour cream into the biscuit mix; using a knife, fork, pastry cutter, or even your fingers, just work it in as well as you can.

Stir in 1/2 cup 7-Up. If dough isn't very soft, add a bit more.

Sprinkle some additional baking mix onto your counter. About a half cup should do.
Scrape dough out of bowl onto the flour. Knead and fold dough until coated with the baking mix and just until it's a dough-like consistency.

Pat dough out, and use a biscuit cutter or glass, or empty soup can to cut out about 9 or 10 fat biscuits. Wet the rim of cutter with water, sprinkle with flour, then press into dough to cut.

The tricky part here is to make biscuits fit into the pan right, so keep the pan size in mind.

Melt the butter in a 9 inch square pan. Add the biscuits to pan on top of melted butter, and bake 12-15 mins or until brown.
You may want to broil at the end to make tops browner. but watch very closely.

Banana Bread (Best Ever!!!)

2 cups all-purpose flour
1 tsp salt
2 tsp baking soda
1 cup butter
2 cups pure cane sugar
2 cups mashed ripe bananas (about 4-5 bananas)
4 eggs, beaten
1 tsp vanilla
1 cup chopped walnuts or pecans (plus extra, if you like)

Preheat oven to 350, grease and flour two 9x5 loaf pans or one 9x13 casserole dish.

Sift the flour, salt and baking soda into a large bowl.
In separate bowl, mix together the butter and sugar until smooth. Stir in the bananas, eggs, vanilla and nuts until smooth.
Pour the wet ingredients into the flour, and stir just until blended. Divide the batter between the 2 loaf pans or pour all mixture into the 9x13 pan.

For loaf pans, cook 60 to 70 mins.
For 9x13 bake for 35-40 mins.
Keep a close check. Bread is done when a knife inserted into crown of the loaf comes out clean.

Let cool in pan(s) 5 minutes then transfer to cooling rack.

Note: To make Gluten Free, substitute flour with a quality GF flour, such as cup4cup, and reduce amount to 1 and 3/4 cup. Also add an additional egg (total of 5 eggs) and a tsp xantham gum.

Seafood Dressing

                                                     

1 cup Parkay margarine or butter
I cup chopped red bell pepper
1 cup chopped onion
1 cup chopped celery
1 16 oz. pkg Crab delight imitation crabmeat, cut into smaller pieces.
16 oz. small raw shrimp, shelled and deveined.
1 or 2 small cans oysters, cut into small pieces (optional)
1 cup breadcrumbs (or crushed crackers)
1 14 oz pkg Pepperidge Farms Cornbread Stuffing (bag)
2 TBSP sugar
1 14.5 oz can chicken broth
1 10.75 oz (small can) cream of mushroom soup
Seasonings (see * below)

Oven temp-375 (preheated)

Melt margarine or butter in large skillet over medium heat. Add peppers, onion, celery, oysters and shrimp. Cook and stir 5 mins. Add crabmeat, and stir. Set aside.

In large bowl (Dividing ingredients into 2 large bowls works better), add stuffing, bread crumbs, and sugar. Mix.
Add in the skillet ingredients, soup, and as much of the broth as you like to adjust moistness to your taste. If not moist enough add a bit of water.

*Now add what seasonings you like. I recommend Greek seasoning, Badia complete seasoning, sage, thyme, 2 diced bay leaves, McCormick's garlic jalepeno seasoning, creole seasoning, basil, salt and pepper.*

Mix well and spoon into greased 15 x 10 baking dish (Use two smaller baking dishes if you don't have the large casserole dish size). Sprinkle top with paprika and dot with butter.
Bake in center of preheated 375 oven for about 30-40 mins. Then broil a few minutes to brown the top (keep a close check).

{Serves a lot, lol. I serve this with cranberry sauce and chicken gravy, just like regular dressing.}

TUNA PASTA SALAD

12 oz. rotini pasta
2- 6 oz. cans tuna, drained
1/2 cup finely diced red onion
1/2 cup finely diced bell pepper
1 Tbsp olive oil
1 cup mayonnaise
1 cup Ranch dressing
1/2 cup Italian dressing
2 tsp. Italian seasoning
1 tsp. sugar
1 tsp. celery seed
1 tsp. minced garlic
1 tsp. cilantro leaves or basil
1/2 tsp. dill weed
1/2 tsp. salt
1/2 tsp. black pepper

Cook rotini pasta according to basic package directions. Drain and
drizzle with olive oil; stir gently, and set aside.

In a large mixing bowl, combine all other ingredients. Mix well, and add
pasta. Stir gently, cover and refrigerate until chilled. Great for hot
summer days!

Tomato Gravy

Heat about an one-fourth inch of bacon grease
in a 12 inch skillet. Gradually add flour until it stirs well, absorbs
the oil, but is slightly thinner than 'Thickning Gravy'. The amount of
flour varies from time to time, but on a guess, I'd say about 1/3 cup.
Cook on medium-high, stirring constantly, until it's medium brown and
remove from heat.

In a mixing bowl, mash about three cans whole tomatoes with juice (or
the fresh-frozen, thawed equivelent), and pour into gravy mixture. If using canned tomatoes add a tablespoon of lemon juice. You can also puree the tomatoes in a blender if you like it smoother. Bring to a boil, simmer a few minutes, add salt and pepper and serve over a crumbled biscuit, or sop it up.

Serve with biscuits alone or with bacon or sausage on the side. This is a big family favorite!

Spiced Honey-Butter Baked Chicken

8-10 Chicken thighs or drumsticks1 stick Salted butter, melted
1/4 cup Honey
1 & 1/2 tsp. unsweetened lemonade Koolaid
3 tsp. Paprika
1 tsp. Black pepper
1/2 tsp. Thyme leaves
1 tsp. Garlic powder
1 tsp. Ground sage
2 tsp. Instant bouillon chicken-flavored granules

Preheat oven to 375 degrees. Lightly spray a casserole dish
with butter-flavored Pam; set aside.

Remove skin from chicken and pierce with a knife
to help ensure internal doneness. Place chicken in a single layer in
casserole dish.

Mix honey into melted butter, and brush or spoon one-half of mix-
ture over chicken. Set the remaining honey/butter aside.

Pour all dry ingredients in a small bowl or cup and mix well. With
a teaspoon, sprinkle one-half of mixture evenly over chicken, and set
the other half aside.

Place in oven and cook uncovered for 30 minutes. Remove from oven
and gently turn chicken with a fork; try not to disturb the top coating
as you turn. Reheat remaining honey/butter in microwave until warm and
liquid, and pour evenly over turned chicken. Sprinkle with remaining
dry ingredients and return chicken to oven. Cook for an additional 30
minutes.

Remove chicken from oven and increase heat to 475 degrees. Baste
by spooning the liquid in bottom of the pan over the chicken until well-
coated, or use a basting bulb. Return to oven and let cook for 7-10
additional minutes, or until chicken is brown and sizzling. Remove from
oven and baste chicken again. Cover with foil and let sit for at least
ten minutes before serving. Serves eight.