Wednesday, March 26, 2008

Cheese Tortellini Soup

4 slices of bacon, chopped

1/2 onion, chopped

2 cloves of garlic, minced

1 48oz can of chicken broth

1 16 oz bag of cheese tortellini

1 10oz package of frozen chopped spinach, thawed and drained

In a large pot, cook bacon about 4 minutes on high heat. Add chopped onion and cook until soft, about 4 more minutes. Stir in garlic. Next add broth and bring soup to a boil. Stir in frozen tortellini and cook for 10 minutes. Stir in spinach and cook 3 minutes more. Serves 6.

That's it! Fast and yummy. Serve with warm rolls.

I sometimes scoop out a few tortellini and a little spinach and mix it with canned spaghetti sauce for my picky eaters.

Tuesday, March 25, 2008

Spanish Rice

Heat 1/2 TBL oil in frying pan (I used a large, heavy cast iron pan)

1/4 cup chopped onion, saute

2 cups rice to frying pan and brown lightly.

1/2 TBL chili powder
2 tsp garlic salt
1 can tomato sauce

3 cups water, turn heat down, simmer until rice is done

Chicken Tortilla Soup

Since we seem to be on a roll with Chicken Tortilla Soup recipes, I thought I would contribute mine as well! (and I apple bowls are horribly outdated--they are going in Saturday's yard sale!)

2 skinless, boneless chicken breasts
1/2 tsp olive oil
1/2 tsp minced garlic
1/2 tsp ground cumin
2 (14.5 oz) cans chicken broth
1 c frozen corn kernels
3/4 c - 1 c chopped onion
1/2 tsp chili powder
1 tbl lemon juice
1 c chunky salsa (I use Pace, chunky, mild)
Suggested toppings:
tortilla chips (as desired; crunched as topping)
cheese (we like a Jack n' Cheddar blend)
sour cream

In a large pot, over medium heat, saute chicken in oil for about 5 minutes. Add garlic, cumin, mix well. Add broth, corn, onion, chili powder, lemon juice and salsa. Reduce heat to low and simmer about 20 - 30 minutes.

Top as desired in individual bowls.

Just a few sidenotes:

O.k., I am all about quick and easy at my house so to make this recipe even easier, I often buy the already cooked, ready to eath Tyson Chicken that comes in I believe 6 oz. packages. I chop it up and give it a quick saute. There are a few different flavors; I buy the grilled. I cook a lot using garlic so I always have a jar of minced garlic in the frig, too.

I am fairly sensitive to the taste of sodium so I use can low sodium broth and my salt addicted husband doesn't even notice.

Also, we're big eaters and this recipe tends to be doubled at our house.

Monday, March 24, 2008

1 Hour Dinner Rolls

3 1/2 cups of hot water (but not boiling)

6 TBL active dry yeast

2/3 cup vegetable oil

3/4 cup sugar

1 cup flour

Mix these ingredients together in the mixer (at least 5 quart size); let sit about 15 minutes, letting the yeast proof.

Put 3 eggs in bowl and scramble

Add to the mixing bowl, slowly, while stirring with the paddle attachment on your mixer.

Add 1 to 1 1/2 TBL salt (I use 1 TBL).

Add 7 1/2 cups of all purpose flour slowly, mixing well between additions. After about 3 cups, change paddle attachment to dough hook. Let dough pull away from sides with each addition. (When I made these yesterday, I actually needed to use about another 1 1/2 cups more flour than recipe calls for.)

The dough should form a ball around the bread hook. Once it does, let the mixer work the dough for about 5 minutes on setting 1 or 2.

Lightly flour the countertop and place the dough on the flour. Work the dough a couple of times. The texture should be like satin.

Pinch off pieces and roll into balls (use 1 oz for dinner roll size; 2 oz for hamburger bun sized rolls). Place on greased pan; let rise for about 10 minutes, until double in size size before to go into the oven.
(My dad taught me a trick he learned in the Army--pinch of desired size of dough, toss it onto the floured surface a couple of times, then work the dough in circles with just the palm of your hand, until it raises up into your palm. Don't over flour your surface. It really works!)

Bake at 375 degrees for 10 - 12 minutes until golden brown.

After baking, brush tops with butter of spray lightly with PAM.

Friday, March 21, 2008

The Best Apple Pie ever

This is an amazing recipie for apple pie. The crust makes enough for the top and the bottom. I hope you enjoy

Double-Crust Pie

2 cups all-purpose flour

2/3 cup plus 2 tablespoons Crisco shortening

1 teaspoon salt

4-6 tablespoons ice cold water (or more as needed)

In a mixing bowl stir together flour and salt. Cut in shorening using a pastery blender (if you don't have one then you can use 2 knifes) until pieces are the size of peas. At this point you don't need the pastery blender anymore just a fork. Sprinkle 2 tablespoons of water over part of the mixture; gently toss with you fork. Push to the sid fo the bowl. repeat until all is moistened. Form about half of the dough inta a ball. On a lightly floured surface, flatten the dough with hands. Roll dough on floured surface, rolling from center to edges, forming a circle about 12 inches in diameter. Lod dough in half and carefully pick it up and lay in to a 9 inch pie plate. Be carefull not to stretch the pastry. Cut extra pastry off of the exges and add fillling. Roll out secound crust, cut the vents and carefully ick the crust up and lay it on the filling. Trim 1/2 inch beyond the edge of the pie plate; fold under the bottom crust to seal and flute the edge.

Ok now for the filling

5 peeled apples, thinly sliced (granny smith work the best)

3/4 cup sugar

3 tablespoons flour

1 teaspoon cinnamon

1/8 teaspoon nutmeg

Place slice and peeled apples into a large mixing bowl. In a small mixing bowl combine sugar, flour, cinnamon, and nutmeg. Pour sugar mixture over apples; toss until coated. Transfer apple mixture to the pastry-lined pie plate. dot with margine if desired. Place vented second crust on top of apples. Flute edge. Sprinkle with a blit of sugar. to preven over-browning, cover edge of pie with foil. Bake at 375 degrees for a total of 50 minnutes. Remove the foil aafter 25 minutes of baking. The apples should be tender and the filling bubbly.

Wednesday, March 19, 2008

Monkey Bread

1 cup butter (you will divide this in half)
1 package non-instant butterscotch pudding
1/2 cup sugar
1/2 cup brown sugar

2 teaspoons cinnamon
24 Rhodes Rolls
(you can also add nuts)

Defrost rolls for about 30 minutes (I like them to be a little firm so they are easier to cut and handle.)

Spray a bundt pan with non-stick cooking spray.

Heat oven to 350.

Melt 1/2 cup butter

Combine dry pudding mix, white sugar, and cinnamon.
Cut each roll in half then dip in butter and roll in dry sugar/pudding mixture. Then layer rolls in the bundt pan.

Melt the other 1/2 cup of butter
Mix 1/2 cup butter and brown sugar to make a syrup. Pour the syrup over the rolls in the pan.

Bake for 30-35 minutes. I like to cover the rolls with tinfoil for the last 15 minutes so the rolls on top don't get crispy.

As soon as you remove them from the oven, loosen the rolls from the side of the pan and flip the pan onto a plate. (I like to do this over the sink just in case anything drips) YUMMY!!

Sunday, March 16, 2008

Creamy Chicken Tortilla Soup, version 2

So I had every intention to make Kim's tortilla soup today for lunch. However, this morning was a little more rushed than I planned on and I didn't have a chance to get the chicken in the crock pot. When we got home from church, I noticed a recipe on the back of the can of refried beans that was similar to the other recipe, and thought I'd give it a try. It was simple and ready in 10 minutes. Perfect! I still want to try Kim's, though!!

Here's the back of the refried beans recipe for Creamy Chicken Tortilla Soup:

4 cans (10 oz. each) Rotel Diced Tomatoes & Green Chilies
4 cans (14.5 oz. each) chicken broth
1 can (30 oz.) refried beans
1 cup corn
4 cups shredded cooked chicken
tortilla strips
shredded Monterey Jack cheese
avocado, sliced
sour cream

1. Combine tomatoes and broth in large saucepan.
Stir in beans and corn.
Bring to a boil; reduce heat to low and simmer 5 minutes, stirring frequently.

2. Add chicken; heat through.

3. Top with all the extras.

**Our modifications... I didn't add the chicken. And we still loved it! Next time I'll probably add more corn. We put in chunks of avocado and a little sour cream. I loved the avocado in it! It was seriously ready in 10 minutes. I'm going to have to remember this one for those nights when you think you have nothing to cook for dinner!

Friday, March 14, 2008

Creamy Chicken Tortilla Soup

This recipe comes from Joanette Stephenson. She made this for me a couple weeks ago and it was seriously the most delicious soup. I have a fantastic Tortilla Soup recipe too, but I think this one might be the better of the two.

*Note: The portions are not exact and can be changed to accommodate your taste, and or portion amount.

3 or 4 cans Rotel Diced Tomatoes & Green Chilies
4-6 (14.5 ounce cans) or 2 (32 oz. containers) Chicken Broth
1 or 2 (30 ounce can) Refried Beans
½ to 1 tspn. Onion salt
½ to 1 tspn. Garlic powder
½ to ¾ tspn. pepper
1 or 2 cans whole kernel corn
4 to 8 boneless chicken breasts
1 + ½ packages taco seasoning or desired amount
2 or 3 whole limes (sliced in half and squeeze fresh juice in soup)
small or large “Mexican fiesta” flavor Velveeta cheese
2 small or 1 large family size cream of chicken soup

Cook the chicken in crock pot, in the A.M. on low. Put 1 packet of Taco seasoning, and 1 to 2 cups water depending on how many chicken breasts.
When chicken is done, COMBINE tomatoes and chicken broth in large stock pot. Stir in beans, corn, Velveeta cheese, cream of chicken soup, and seasonings. Bring to a boil, then reduce heat to low, and simmer, stirring frequently. Add chicken with liquid, fresh lime juice, and ½ packet of taco seasoning.
Spoon into bowls and add toppings.

Awesome Toppings: (desired amounts, depending on how many people you plan on serving)

1. Avocado (chopped pieces)
2. Tortilla chips or strips
3. Shredded cheese
4. Cilantro (cleaned)
5. Sour cream

* I actually made it for the first time today. I didn't add the Velveeta cheese, because I was being cheap and added Monterey Jack cheese instead. It wasn't as creamy as when Joanette made it, but it was still soooooo good!

Pan Seared Ginger Salmon

I got this recipe from Dona, otherwise known as "D-lish", who got it from the Wild Oats website. This is such a simple marinade, but it tastes so amazing! We usually cook our salmon on the barbecue.


4, 6 oz. salmon fillets, skin-on
1/2 c. warm water
2 Tbsp. honey
1/2 c. soy sauce
2 cloves garlic, minced
3 Tbsp. fresh ginger, grated
1/4 tsp. red pepper flakes
1 Tbsp. olive oil
1 bunch scallions or green onions, finely diced

In a small bowl, mix warm water with the honey. Add the soy sauce, garlic, ginger and red pepper flakes. Mix well. Pour marinade in a large resealable plastic bag. Place salmon fillets in the bag. Refrigerate 10 to 20 minutes. Heat a large saute or grill pan over medium hight heat. When the pan is hot, add the olive oil and place the salmon in the pan skin side up. Sear for 3 minutes. Turn the salmon and cook for 3 minutes longer. Remove from pan, garnish with scallions and serve immediately.

Wednesday, March 12, 2008

Meat Pockets/Nikuman/Hidden Burgers

Sorry we don't have a better name nailed down yet.


1 cup water
1 egg
2 tbs. butter
3 1/2 cups four
1 tsp salt
3 tsp yeast

Combine in bread machine and use the dough cycle.

(I'm sure all you real-bread-making ladies could figure out how to do this without the machine)


1 lb ground beef
1 med onion chopped fine
1 green pepper chopped fine
Salt, pepper, garlic, seasoning salts to taste
Shredded cheese (we like monterey jack best)

Divide dough into 12 equal pieces. Roll each piece out into a 6 inch circle. Place a pinch of shredded cheese and a heaping spoonful of meat filling in the center of the dough. Fold sides of circle up and around the filling. Pinch closed, and place seam side down on a greased baking sheet. Bake 20 mintues at 350 degrees.
Warning: The filling will be hot, I usually bake these in two batches, and the first half are ready to eat when the second half come out of the oven!

Note: I don't dived the dough evenly, I make a few large adult-size ones, medium kids ones, and a couple small cheese only for our family. Also, the original recipe called for finely shredded cabbbage and 1/2 can of condensed cream of mushroom soup instead of a green pepper and seasoning. It was tasty too, we just like our pepper jack version better. I bet a lot of different combinations would taste great.

Italian Cheese-Topped Meat Loaf

1 lb. ground turkey

1 cup marinara sauce

½ cup seasoned bread crumbs

1 egg lightly beaten

1 tsp onion powder

1 tsp oregano

1 tsp basil

¾ tsp salt

½ tsp pepper

1 cup shredded Italian cheese blend

Mix turkey, ½ cup marinara sauce , egg, bread crumbs and seasonings and put into greased loaf pan. Bake at 350 for 30 minutes. Top with ½ cup marinara sauce and bake 30 minutes. Top with cheese and bake until it melts.

Serve with pasta and marinara sauce.

Soft Pretzels

These pretzels taste like the ones you get in the mall! Serve with your favorite cheese sauce, or mustard, or omit course salt and top with cinnamon and sugar!


1 1/3 cups warm water
2 1/2 tsp active dry yeast
2 TBL butter or margarine (soft)
1 1/2 TBL white sugar
3/4 tsp salt
4 cups all-purpose flour
4 cups water
1 1/2 TBL baking soda
2 TBL kosher salt ( I didn't have kosher salt; I used coarse sea salt)

1. In a large bowl, dissolve the yeast and sugar in the warm water. Proof for about 10 minutes.

2. Mix in butter or margarine, flour, and salt. Cut dough into short strips (I just pulled off chunks of dough), roll into ropes, and shape into pretzels. Cover, and let rise on a greased baking sheet for about 45 minutes.

3. In a cast iron or other nonaluminum pan, bring water and baking soda almost to a boil. Gently lower pretzels into water for about 1 minutes, turning once. Do not let the water come to a full boil. Remove pretzels, and return to greased baking sheet. Sprinkle with salt.

4. Bake at 475 degrees for about 12 minutes.


Tuesday, March 11, 2008

Jen's Tasty Chocolate Chip Cookies

1 cup shortening
1 cup sugar
1/2 cup brown sugar
2 eggs
2 (& just a tad bit more) cups flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla
1 bag chocolate chips
Mix together shortening, sugars, and eggs. Then add the dry ingredients and vanilla. Then we like a whole bag of chocolate chips. These are the easiest YUMMIEST cookies!! Bake at 350 for 8-11 minutes. We think they are perfect at 9 minutes:) .

Ham and Cheese Braid

Soften Together:
2 packages yeast
1/2 cup warm water
1/2 Cup sugar
1 cup melted butter
7 to 8 cups flour (You want the dough to be soft and just past the sticky phase, try not to over mix the dough)
2 eggs
1 cup milk
1 teaspoon salt


1 jar Kraft Old English Cheese (you can find this in the cracker section at the grocery store)
8 ounce package cream cheese
1 package ham

Mix to make smooth soft dough. Place in bowl with small amount of oil in the bottom of bowl and turn over. Cover and let rise until double in bulk. Divide into five sections (I usually do 6). Roll each section into a 6 x 12 inch rectangle. Down the 12 inch middle, spread 2 inches wide Kraft Old English Cheese , then layer sliced ham on top of the cheese, then a layer of cream cheese.

About every inch, slice dough to center filling ; then braid. Let rise until double. Bake at 375 for 15-20 minutes, until golden brown.
*Just a few things I have learned. After melting the butter, make sure it cools before you add the eggs. I add the sugar to the butter and mix that first and then add the milk to cool down the butter, then I add the eggs.
We use twice as much ham and cheese than the recipe calls for.

Sunday, March 9, 2008

Creamy Buttermilk Dressing

This is a ranch-like dressing that doesn't taste "light."

1 cup reduced-fat mayonnaise

1/2 cup reduced-fat sour cream

1/2 cup 1% buttermilk

1 tsp onion powder

1 tsp cider vinegar

1/2 tsp garlic powder

1/2 tsp salt

1/8 tsp pepper (side note: we're big fans of pepper; I doubled the pepper)

Place all ingredients in a blender or food processor; cover and process until smooth. Cover and refrigerate at least 1 hour before serving.

Another side note: I found this dressing to be even more delicious after a longer than one hour refrigeration.

Friday, March 7, 2008

Fabulous Fail-Proof French Bread

4 1/2 tsp yeast
1/2 cup warm water
2 cups hot water
3 TB sugar
1 TB salt
5 TB either oil, melted butter or melted shortening
6 cups flour
1 egg white, beaten
sesame seeds, optional
Dissolve yeast in warm water and let sit until foamy. Meanwhile, mix well (I use my kitchen aid) the 2 cups hot water, sugar, salt, butter and half the flour. Add the yeast and remaining flour, mix well. Let rest 10 minutes. Turn mixer back on and mix again. Let rest again for 10 minutes and then mix again. Do this 5 times in all. (opps, I do it 4 times and it still works.) Divide dough in half; knead a bit to cover with flour. Roll into a rectangle about 14X10. Roll up jelly roll style and place seem side down on greased and cornmeal lined 15X12 cookie sheet. Both loaves will fit on the same cookie sheet. Cut 3 or 4 slits in top (I found kitchen shears to work the best by opening the shears and inserting about 1/2 inch and make a cut). Brush with egg white and sprinkle with sesame seeds if you wish. Let rise for 30 minutes. Bake at 400 for 35 minutes until golden. (Mine is done at 25 minutes.)
This recipe came from my Mom's ward and I'm so glad to have gotten my hands on it. I have enjoyed it every time I've eaten it, and baked it because it always works out. That is why I added fail-proof to the title. Everyone seems to have success with it, but if you don't you can come to my house and we'll bake it together. You will enjoy it, I promise!!!

Thursday, March 6, 2008

The Newlywed Challenge

My niece Melissa is getting married this summer, and I was just thinking how it is a pretty challenging task sometimes to fix dinner just for two. So.... wouldn't it be great if we could all give her our favorite recipes for two? Keep putting on all your other favorite recipes, though. Thanks!

Sauteed Chicken with Corn and Edamame

I got this recipe from Real Simple. If you haven't been to their website for recipes, try it! They have some good, easy, healthy ones. I modified this recipe just a little bit. I used precooked bacon, probably 8 slices instead of 6 -- everything is better with more bacon :), and I seasoned the chicken a little bit more. I think I'll try it marinated and grilled next time. Anyway, here it is:

4 ounces sliced bacon
1 tablespoon olive oil
4 boneless, skinless chicken breasts
3/4 teaspoon kosher salt (I just started cooking with kosher salt -- it really does make food taste better! who knew!!)
1/2 teaspoon black pepper
1 large red onion, thinly sliced
2 cups frozen shelled edamame, thawed
1 1/2 cups corn, fresh (from 2 ears) or frozen

Heat oven to 400. In a large skillet, over medium heat, fry bacon until crispy, about 6 minutes. Transfer to a paper towl-lined plate. Discard the drippings. Wipe out the skillet and heat the oil over medium-high heat. Season the chicken with 1/2 tsp. of the salt and 1/4 tsp. of pepper. Cook until golden brown, about 4 minutes per side. Transfer to a baking dish and roast until cooked through, about 8 minutes. Meanwhile, add the onion to the skillet and cook, stirring occasionally, until soft, about 8 minutes. Add the edamame and corn and cook, stirring occasionally, until heated through 2-3 minutes. Break the bacon into pieces and add them to the skillet. Stir in the remaining salt and pepper. Spoon onto individual plates and serve with the chicken.

Tuesday, March 4, 2008

Glazed Lemon Cakes (from Martha Stewart Everyday Food's Great Food Fast)

I love how the icing on these cakes drizzles down!

1/2 cup unsalted butter, at room temp., plus more for muffin tin
1 1/2 cups all-purpose flour, plus more for muffin tin
2 t. baking powder
1/2 t. salt
1/2 cup low-fat buttermilk or plain low-fat yogurt
1 t. vanilla extract
Finely grated zest and juice of 1 lemon, plus 2 T juice for the glaze.
1 cup granulated sugar
2 large eggs
1 1/2 cups confectoiners' sugar

1) Preheat the oven to 350 degrees. Butter and flour a 6-cup jumbo muffin tin. In a medium bowl, whisk the flour with the baking powder and salt. In a small bowl, whisk together the buttermilk, vanilla, and lemon zest and juce. Set aside.

2) With an electric mixer, cream the butter and granulated sugar until light. Add the eggs one at a time, beating well after each addition. With the mixer on low speed, add the flour mixture in three batches, alternating with two additions of the buttermilk mixture.

3) Divide evenly among the muffin cups. Bake until a toothpick inserted in the center of a cake comes out clean, 20 to 30 minutes. Cool for 10 minutes in tin, then cool completely on a wire rack.

4) Set the rack over wax or parchment paper. In a small bowl, stir confectioners' sugar with the remaining 2 tablespoons lemon juice until smooth. Pour over the cakes, spreading to the edges with a small knife. Let set for 30 minutes before serving.

Linda's Whole Wheat or White Bread

2/3 c. warm water
1 tsp. honey/sugar
3 Tbsp. yeast
4 c. hot tap water
2/3 c. powdered milk*
1/2 c. oil
1 c. honey/sugar
2 Tbsp. salt
3 eggs*
12 c. flour (approx.)

Combine 2/3 cup water and 1 tsp. honey in small bowl. Sprinkle yeast on water and let set a few minutes. Mix dough using one of the following methods:

In mixing bowl, combine hot water, powdered milk, oil, honey, salt, eggs, yeast mixture and 6 cups flour. Mix 2-3 minutes. Put in dough hook and 3 more cups of four; mix. Add 3 more cups of flour. Let knead 10 minutes. (After 6 of the 10 minutes, if dough is not following hook around, add more flour 1/2 cup at a time. Finish kneading.)

Combine in large mixing bowl hot water, powdered milk, oil, honey, salt, eggs, yeast mixture and 4 cups flour. Beat well with mixer (a small hand mixer works just fine). Continue adding flour just until you can work with dough.

Note: Whole wheat flour makes a much stickier dough than white. Knead 10 minutes. (Use and oiled surface rather than floured during last part of kneading.)

Oil top of dough, cover with a damp cloth and let rise until double in bulk. Beat down and shape into 5 loaves. Put into pans greased well with shortening or Pam. Let rise again until double in bulk.

Bake at 350 for about 30 minutes. Grease tops with butter or margarine. Remove from pans at once.

*Flour may be wheat or white or a combination.
*For white bread, milk and eggs are optional. Linda prefers sugar since honey turns the bread dark.
*** I should also add that when I make the wheat bread, I add 1 Tbsp. each of gluten and dough enhancer when I add the flour.

Cayenne-rubbed chicken with avocado salsa (Martha Stewart's Everyday Food magazine Jan 2008)

Coarse salt and ground pepper

1/4 t. cayenne pepper

4 boneless, skinless chicken breast halves (6 to 8 oz each)

2 T. olive oil

1 medium red onion, finely diced

2 T. fresh lime juice

1 Hass avocado, pitted and cut into chunks

1) In a small bowl, combine 1 t. salt, 1/4 t. pepper, and cayenne; rub all over chicken.

2) In a large skillet, heat oil over medium. Add chicken, and cook until browned on the outside and opaque throughout, 8 to 10 minutes per side.

3) Meanwhile, in a medium bowl, combine onion and lime juice; set aside. Just before serving, fold avocado chunks into onion mixture; season with salt and pepper. Serve chicken topped with salsa.


Monday, March 3, 2008

Tacos (from Deceptively Delicious by Jessica Seinfeld)

1 lb. ground beef or turkey
1 14-oz. can crushed tomatoes, with their juice
1/2 cup sweet potato, carrot, or butternut squash puree
1/2 packet taco seasoning
1 pkg. taco shells
1/2 cup shredded cheese

1/2 lb. cherry tomatoes, quartered
1/2 cup corn
1/4 cup sour cream
3 large leaves lettuce, thinly scliced crosswise
1/2 small avocado, pitted, peeled, and sliced
1 small red pepper, finely sliced

Cook meat in large nonstick skillet. Sitr in the tomatoes and their juice, vegetable puree, and seasoning mix. Reduce the heat to low and simmer until the meat is no longer pink and the mixture begins to thicken, 10-15 min. Preheat the oven to 325. Fill the taco shells with the meat mixture and sprinkle with cheese. Stand the shells in a baking dish and bake until the cheese melts, 5-10 minutes. Add your favorite toppings.

Oriental Turkey Patties

1 lb. ground turkey, formed into patties
2/3 cup teriyaki sauce
2 T. brown sugar
1/2 - 3/4 of a bag of frozen oriental stir fry vegetables

Cook patties in non stick frying pan until done on both sides. Push patties to the side of pan and add veggies to pan. Mix teriyaki sauce and brown sugar and pour over contents of pan. Cook a little longer until vegetables are done. Serve over rice. Sometimes I add mandarin oranges to the top right before serving, as well.

Lion House Dinner Rolls (my favorite)

2 T. dry yeast
2 cups warm water
1/3 cup sugar
1/3 cup shortening (butter, margarine, or vegetable shortening)
2 ½ t. salt
2/3 cup nonfat dry milk
5 to 6 cups flour
1 egg (optional – I never use it)

In the large bowl of an electric mixer, combine yeast and water. Let stand 5 minutes. Add sugar, shortening, salt, dry milk, 2 cups flour, and egg. Beat together until very smooth. Add 2 more cups flour, one at a time, and beat until smooth.

Add about one more cup flour, ½ cup at a time (in your mixer if it will take it, or by hand), until it is well mixed in. Knead until it is smooth and satiny. Gather dough into a ball. Scrape bowl clean and grease it with shortening. Return dough to bowl and grease surface lightly. Let rise away from drafts in a warm (not hot) place until about triple in bulk. (In a cool oven with a pan of hot water on a rack under it is a good place.)

Use last of the flour as needed on the board for rolling and shaping the dough. (Don’t use it all unless you need it.) Let dough rest on board for 10 minutes so it will be easier to manage if you roll it.) Cut or mold into desired shapes. Place on greased baking sheets. Brush surface of rolls with melted butter. Let rise in warm place until ready for oven (about 1 ½ hours). Bake at 400 degrees F. for 15-20 minutes, or until browned to your satisfaction. Makes about 3 dozen rolls.

*The key to these rolls, in my opinion, is to make sure you don’t use too much flour and to always use really good, not old, yeast. My oven might cook a little bit hot, because I always cook them for 13 minutes.

* I cut the dough in half, roll it into a circle, and use my pizza cutter to cut it into 12 triangles, then roll into the crescent shape. Good luck!


I love food and I am always searching for new recipes. I love to share the recipes I find and I have found that my friends are always the best resource for new and delicious food.

If you were invited to this blog, you are an author and I ask you to please contribute your favorite recipes! When possible, add a picture along with your recipe.

Thanks so much for participating! This will be fun.