I got this recipe from the Sister's Cafe blog and it has been my favorite roll recipe ever since. The best part about this is that you can keep the dough for up to 7 days in the refrigerator and have hot, delicious rolls without making a mess. I roll the dough in a circle, cut with a pizza cutter into triangles, and roll them from the large end. I promise you won't be disappointed. Thanks, Sisters Cafe. BTW, they have GREAT recipes!!
Buttermilk Refrigerator Rolls **Half recipe below
3 cups Buttermilk (room temperature) 3 cups flour 1 T. yeast dissolved in ¼ cup warm water (first let rise a few minutes) ½ cup sugar 3 eggs, beaten with a fork 2 tsp salt 5 cups flour (sometimes you need a cup more--it should not be too sticky) ½ cup oil 1 tsp baking soda
Dissolve yeast in ¼ c. warm water and let proof a few minutes. Mix the buttermilk, flour and yeast together thoroughly in a large mixing bowl. Let this stand at room temperature until double in size, about 2 hours. Add sugar, eggs, salt, flour, oil, and baking soda. Mix well and kneed for 7-10 minutes. Roll out what you want and place the rest in the refrigerator, covered. The next time you want some fresh baked rolls, take from the bowl what you want and again put the rest back in the refrigerator. It will keep for 7 days. (This is perfect for Sunday meals because you don’t have a lot of mess to clean up and it’s quick.) Let rolls rise on baking sheets until double in size. Time depends on the room temperature, usually 1½ - 2 hours. Dough from the refrigerator will take longer because the dough is cold. Bake at 350° for 10-12 minutes. Brush with melted butter if you like.
** 1 ½ c. room temperature buttermilk 1 ½ c. flour ½ T. yeast dissolved in 1/8 c. warm water (first let rise a few minutes) ¼. C. sugar 2 eggs beaten with fork 1 t. salt 2 ½ c. flour (sometimes need ½ c. more—don't make too sticky) ¼ c. oil ½ t. baking soda
I got this recipe from the lovely Pioneer Woman. It was oh so good and oh so creamy! We had it for dinner with a salad. I'm making an effort to eat less meat, you see. It would go great with grilled chicken or steak too. I've never made risotto before so it was fun to try it out. Definitely a fan!!
1 Tbs. olive oil 1 Tbs. butter 1/2 onion, chopped 3 or 4 cloves garlic, minced 1 lb. arborio rice 7 1/2 cups chicken broth, reduced sodium 1 cup cream 2 cups Parmesan cheese salt and pepper
Put oil, butter, onion and garlic in a saucepan. Cook until onions are soft. Add rice and stir for a couple of minutes. Next, add 1 cup broth. Stir until liquid is absorbed. Repeat this step adding broth in 1 cup increments. When finished, add cream and cheese. Stir. Add salt and pepper to taste.
I am a big fan of coconut. I'm also a big fan of cupcakes. In fact, my favorite cupcake at Srinkles (only been there twice) is the coconut one. It is something, I am telling you. So when I saw this recipe on Hold the Onions, I couldn't wait to try it. The fact that there is a total of 6 sticks of butter in the recipe tells you that the cupcakes are going to be amazing. And they were. Thank you Bradshaws.
I saw this recipe laying on the kitchen counter at my inlaws house. I glanced at it and then took a double take when I noticed the 5 yummy ingredients. I am all about simple and delish. This dip is both. 8 oz. cream cheese, room temp.
1 cup powdered sugar
1/2 cup brown sugar
1 tsp. vanilla
3/4 cup toffee chips
*Mix well and chill before serving with apples or fruit of your choice. If making the night before, add toffee chips right before serving. They can dissolve if refrigerated too long.
The other night, we decided to try out a new custard place in town called Freddy's. We only had the custard. They have burgers, hot dogs, fries and onion rings too but we were in the mood for dessert. The hubby and I shared a strawberry/banana concrete. It was good. I couldn't help but compare it to the one and only Nielsen's Frozen Custard - the best, in my opinion. Freddy's custard is softer and not as rich. The strawberries aren't fresh. Although Freddy's is a little bit cheaper, the taste does not compare. Neilsen's is still the best in my book! But I'm willing to give Freddy's food a try. I'll keep you posted....
This recipe is in memory of my husband's aunt, Carolyn Cunningham, who passed away recently. She was a wonderful lady who taught English at Snowflake High School for 40 years. No joke. 40 years. Her students loved her and we will miss her.
1 lb. lean ground beef
1 Tbs. chili powder
1 can tomato soup
1 can corn
1 onion, chopped
1 tsp. salt
1 can tomato sauce
1/2 package cooked noodles (I use egg noodles)
*Brown hamburger. Add onion and cook until tender. Add chili powder, soup, corn, salt, tomato sauce and noodles. Mix well. Pour into a casserole dish and sprinkle with grated cheese. Bake at 350 for 25 minutes.
I'm a little in love with cornbread, as you might know. Well, I'm also in love with corn cake! Man, this was so good! Moist, sweet and just plain delicious! My sis-in-law, Jami, made it a few weeks ago and gave me the recipe. She got it from Allrecipes.com. You have to try this! So good.
1/2 cup butter, softened 1/3 cup masa harina (found on baking isle) 1/4 cup water 1 1/2 cups frozen corn, thawed and blended in blender 1/4 cup cornmeal 1/3 cup sugar 2 Tbs. heaving whipping cream 1/4 tsp. salt 1/2 tsp. baking powder
Beat butter until creamy. Add masa and water and beat well. Stir in blended corn. Add rest of ingredients. Pour into ungreased 8x8 pan. Smooth batter and cover with foil. Place pan into a 9x13 inch pan that is filled a third of the way with water. Bake at 350 for 50 to 60 minutes.
I have debated with myself about whether it is weird for me to post recipes from other recipe blogs. Especially the Pioneer Woman, since most of the world looks at that one. But I decided it was ok as long as I give credit where credit is due, since there is a small chance that somebody missed this fabulous recipe when she posted it. So there you have it folks. Here you go... 1 pkg. chicken tenderloins or chicken breasts, cut into strips
1 1/2 cups flour
3 tsp. Lawry's seasoning salt
*Submerge the chicken in a bowl of buttermilk for at least 20 minutes. In another bowl, combine flour and seasonings. Mix well. Heat about 1 inch of oil in a skillet over medium-low heat. Remove chicken strips and coat in flour mixture, turning over a few times. When oil is heated, place strips in skillet and cook on each side until golden and crispy.
Oh me, oh my, this is by far my favorite cheesecake!! I am forever grateful to my sweet mother-in-law for bringing this deliciousness into my life! It is a no-bake cheesecake that is to die for. A Gibb family favorite for sure!
3 large graham cracker crusts (found on the baking isle) 4 of the 8oz. cream cheese blocks 4 cans Eagle Brand condensed milk 32 oz. sour cream
Mix cream cheese, condensed milk and sour cream in a mixer until smooth. Add: 2 Tbs. vanilla 1/2 tsp. almond extract 1/4 tsp. coconut extract 1 1/2 cups lemon juice
Again, mix until smooth. Pour into crusts and refrigerate overnight. Serve with strawberry sauce.
Strawberry sauce: 2 large bags frozen strawberries (thawed) 1 to 1 1/2 cups sugar
Beat strawberries in mixer or blender until pureed, with some chunks. Add sugar.