Wednesday, September 30, 2009

Rhonda's Oatmeal Chocolate Chip Cookies

My son needed cookies for a team dinner yesterday so I decided to surprise my husband and bake his favorite ones.  This recipe originally came from my cousin Rhonda.  I have made a few minor personal adjustments to it.  I brought them one day to my boss where I used to work. After that, whenever I would ask for days off, she would tell me I could have them only if I brought her these cookies (minus the chocolate chips; she was allergic).  She was really only kidding, but to be on the safe side I usually obliged.  These are light colored soft cookies.  I have had people tell me they could not get them to flatten.  You need to make sure that you melt your butter and mix the time indicated.  They are worth the extra time.  Enjoy!!

Rhonda's Oatmeal Chocolate Chip Cookies
1 lb. butter, melted
2 cups white sugar
2 cups brown sugar
4 eggs
2 tsp. vanilla
4 1/2 cups flour
2 tsp. baking soda
2 tsp. salt
2 cups chocolate chips
5 cups oatmeal

Combine butter, sugars and beat for 10 minutes. *The secret is in the beating. * Add eggs and vanilla and beat for 3 more minutes. Add flour, soda and salt gradually to the mixture. Then add chocolate chips and oatmeal.  Bake at 350 degrees for 8-10 minutes.  You want them to be light colored.

*This makes a huge batch.  It is a nice thing that it is really easy to half the recipe.
*I made half the batch just oatmeal and then added chocolate chips to the rest.  Good variety.  I have also added raisins before and it is good.

Monday, September 28, 2009

Menu Plan Monday

I cannot believe it is fall already. I actually love fall; the changing colors, crisp mornings and so far beautiful days. (I hear the weather will change this week.) So now that you have heard about the good things in my life, I must confess sadly, that I went over my grocery budget. To my credit, last week I found some really good buys on pantry items that I use all the time. So I stocked up. My pantry was getting quite bare. I actually feel good about those purchases, but it is still hard to admit defeat. It is a good thing that October starts soon so I can start over with a clean slate.
I have changed my menu this week a bit, to minimize what I need from the grocery store. I am hoping I do not have to go at all.  It is also a really crazy week.

Monday: Hamburgers
Tuesday: Crescent Chicken Bundles
Wednesday: Taco Soup
Thursday: Picnic Night
Friday: Homemade Pizza
Saturday: Random Night
Sunday: Roast

I am going to try a new recipe I found for Black and White Brownies.  If they are good I will post it.

For more menus check out The Organizing Junkie.

Sunday, September 27, 2009

Pizza Pasta

You will  notice a trend lately in the pasta dishes in our household.  My son is running Cross Country right now and likes pasta the night before a meet.  Pizza Pasta was his personal choice for this week. It was also perfect for my daughter who came home from school saying, "Feed me meat. I need meat." Hopefully she is having a growth spurt.
This is a great dish.  The recipe makes 2  9x13 pans.  So you make two and freeze one for later.  It freezes very well.  One Christmas I made several in the foil pans, froze them and gave them to my relatives as gifts.  They loved it. 
Pizza Pasta
Makes 2 9x13 pans. If you don't want to make 2 half the ingredients.
1 1/2 lb bow tie pasta
1 lb sausage
2-3 jars spaghetti sauce
1 package Canadian Bacon or 1/2 lb cooked and diced ham.
1/4 lb sliced pepperoni
6 Tbs. Parmesan cheese
1 lb grated mozzarella cheese
*optional: onions, mushrooms & olives

1. Cook Pasta until al-dente. Do not overcook. Drain and set aside.
2. Cook and drain sausage (add and cook onions with sausage if desired)
3. Pour a small amount of sauce to lightly coat the bottom of a 9 x13 pan.
Layer ingredients:

1st layer: cover bottom with a layer of pasta, cover with sauce, mozzarella, 1 Tbs. Parmesan and top with sausage (can add sliced olives)

2nd layer: cover 1st layer with pasta and then add the sauce, mozzarella, 1 Tbs. Parmesan and top with ham. (can add sliced mushrooms).

3rd layer: Cover 2nd layer with remaining pasta, cover with sauce, mozzarella, 1 Tbs. parmesan and cover the top with pepperoni.
Bake covered at 350 degrees for 45 minutes. Take cover off and bake 10 minutes or until cheese is melted. Cover and freeze 2nd one.
Unthaw frozen one for 24 hrs in fridge before baking. This freezes very well.
*It took me three jars of spaghetti sauce this time. 

Friday, September 25, 2009

Spinach Salad

I have taken this salad to potlucks and always get requests for the recipe.  I have always taken home an empy bowl. 

Spinach Salad

1 bag baby spinach or regular torn into small pieces
1 lb bacon cooked until crisp and broken into small pieces.
1/2 cup cashew pieces
1/2 cup shredded Parmesan cheese

Poppy Seed Dressing
Place all ingredients in blender and blend until smooth.
2/3 cup oil
1/3 cup sugar
1/3 cup red wine vinegar
1/4 tsp. mustard
2 tsp. diced or grated onion
1 Tbs. poppy seed
1/2 tsp salt

Wash spinach and place in a bowl.  Add cashew pieces, grated parmesan and bacon pieces on top. 
Toss salad just before you are ready to serve.  Otherwise things will get soggy.
You can either mix the dressing in the salad or serve on the side.

(If I am serving this to a group I toss the dressing in the salad just before serving.  When I serve it to my family I serve the dressing on the side.  So if there are leftover I can save it for later.)

*I usually add a little bit more sugar to taste in the dressing.

Thursday, September 24, 2009

My Favorite New Gadget

When my parents came to visit they bought me a Quesadilla Maker. They claimed my brother had one and loved it.  I admit I was a bit skeptical at first, but after the first time using it I was hooked.  It is so cool and simple.  It is compact and does not take up hardly any room.  So I don't have to worry about where to store it.  I would have never bought one for myself, so I am very thankful that my sweet parents did cause I LOVE IT! 
Last night we made Chicken Quesadillas.  Each child made their own so they could customize it.  Spray the inside with cooking spray before you make the first one.  Then they won't stick.

Mine had beans, chicken & onions

Can't forget the cheese!

Or the top. (I have forgotten the top a few times, not a good situation)
Close the lid. 

Within a couple minutes voila' the finished product.  Cut with pizza cutter.  See how awesome it is.  Then we dipped them into the salsa I canned earlier this month.  I am excited to try different fillings. I decided last night a little cream cheese would be good.  MMMM.  No wonder I look like I do. 

Wednesday, September 23, 2009

Chicken Rice Casserole

Chicken Rice Casserole
2 cups cooked chicken diced
1 cup celery
1 package long grain and wild rice mix (cooked) or 1 cup plain cooked rice
1 can of mushrooms
1 Tbs. chopped onion
1 Tbs. lemon juice
1 can cream of mushroom soup
1 can water chestnuts, diced

Mix together all the above ingredients.  Pour into a 9x13 casserole dish.

1/2 cup butter, melted
1 cup crushed corn flakes
1/2 cup sliced almonds
Mix together and sprinkle on top of casserole.
Bake at 350 degrees for 30-35 minutes.

*If using plain rice add 1/2 tsp. salt.
* One time I made this and did not have any corn flakes.  So I substituted crushed Cheese Nibs.  My family really liked it.  So now I use hald corn flakes and half Cheese Nibs for the topping.  Unfortunately I was out of corn flakes this go around and used crushed Corn Chex instead.  No one seemed to mind.
Also I was out of almonds. I missed them. They really add to the flavor. 
I obviously did not check my pantry items before making my grocery list. My bad!!

Tuesday, September 22, 2009

Endless Hours in the Kitchen

I really need help from this Kitchen Angel, who seems to looks just a little frazzled herself. That is how I felt after yesterday, I spent from 2:00 pm to 9:00 pm in my kitchen.  I really did not even leave it.  It got me thinking about the time I spend in the kitchen each and every day. The time we as women spend each day. Atleast it got me thinking and my time spent was not wasted.  
*Grilled chicken.  Enough for last nights dinner and Wednesday.  I cut it all up so it is ready for the Quesadillas.
*Cooked my hamburger so all I have to do is throw it in the sauce for the team dinner today.
* Cut up veggies to marinate for my husband to take to work in his lunches.  (His favorite way to eat veggies).
*Diced an onion so it is ready to go when it is called for this week.
*This is really unrelated, made a batch of Jelly.  My first. 
*I need to add cooked and cleaned up dinner.
My goal is by doing these few things I can reduce the amount of time spent in the kitchen the next few days.  If it works I am going to make a new plan, so that one day a week I can do some of the prep work for the rest of the meals for the week. Maybe even get some of the meals made ahead of time.  I have always wanted to try freezer cooking.  I will let you know how this week goes.  If anyone has any ideas please pass them on.   All I know is right now my feet still hurt.......

Monday, September 21, 2009

Menu Plan Monday

This week I had to change a few things due to a few added events.   The nice thing though was with a plan it made it simple. That is what I like.  So here is my plan for the week:

Monday: Chicken Rice Casserole
Tuesday: Penne Pasta - Feeding HS Cross Country Team
Wednesday: Quesadillas
Thursday: Picnic Night
Friday: Pizza Pasta
Saturday: Random Night
Sunday: BBQ Chicken

You can check out more menus at Organizing Junkie.

Sunday, September 20, 2009

Malibu Chicken

  I wish I could take credit for this delicious semi-homemade entre.  My good friend & I came up with this recipe based on a dish we liked at a local restaurant.  It is a great quick main dish.
Malibu Chicken
chicken tenders
ham lunch meat
swiss cheese

Cook chicken tenders according to package directions.
Place a slice of ham on each piece of chicken.
Place piece of swiss cheese on top of the ham.
Place back into oven only long enough for the cheese  to melt on the top.
We serve it with mustard dipping sauce.

Mustard Dipping Sauce
1/2 cup Miracle Whip
1 Tbs. Mustard
1 1/2 tsp. sugar
Mix until well blended.  Adjust the amount of each ingredient to fit your family's taste.

*My kids who dislike mustard love this sauce..(Go figure??)
*Sometimes I add 1 tsp. of Balsamic Vinegar to the mustard sauce.
*I have not tried it yet but, I would think this would be equally good with unbreaded chicken tenders.


Saturday, September 19, 2009

Dreamsicle Salad

When I served this for dinner tonight my kids commented, "wow we never have dessert".  I would not thought of it as a dessert, but I am all right with them thinking that.  This is light, fluffy and reminds you truly of a dreamsicle.  It makes a really big bowl.  The recipe says that it serves 10-12.  Sorry my picture is not that great and does not due this salad justice.

Dreamsicle Salad
2 (3 ounce) packages instant vanilla pudding
1 (3 ounce) package orange Jello
1 1/2 cups boiling water
1 (22 ounce) mandarin oranges, including the juice
1 (16 ounce) container whipped topping.

Combine the pudding, Jello and boiling water.  Stir until completely dissolved.   Add the mandarin oranges with the juice.  Fold in the whipped topping.  Refrigerate.

*I have used several different Jello flavors and fruit combinations.  My family has liked them all.  I think their favorite was strawberry. 

Friday, September 18, 2009

Double Chocolate Cookies

Making cookies today was not in the plan, but life never seems to go as planned. It did made my kids happy when they walked in the door and smelled cookies. Which was nice. When really I needed a dessert to take to someone and quick.  So I turned to my favorite quick and delicous cookie recipe. It actually falls into the Semi-Homemade category, because they are made out of a cake mix.  At first I was hesitant to try this my experience with cake mix cookies had not been the best but these are soooo good.  Soft and chewy. 

Cake Mix Cookies
1 pkg chocolate cake mix
1/4 cup melted butter
1/4 cup milk
1 egg
1 cup chocolate chips.

Mix ingredients and scoop onto a cookie sheet.  Bake 350 degrees for 8-10 minutes.

*I do small cookies and bake for 8 minutes and then leave them on the cookie sheet for an additional minute after taking them out of the oven.
*I have tried other flavors of cake mixes and chocolate is my favorite.
You could do alot of different combinations of cake mixes and chips.

Thursday, September 17, 2009

Veggie Lasagna

It turned out that I was wrong. It does happen quite often.   Both my husband and son ate the veggie lasagna last night.  They both commented that it was pretty good.  They both ate a separate times and both said that it is good but not as good as regular lasagna.  My husband added that the broccoli had too strong of a taste.  So maybe it was just me or possibly it got better with age. My point is; everyone has different tastes.  I am just relieved that all my work was not for nothing.

Veggie Lasagna
10-12 lasagna noodles, cooked and drained (I only used 9)

1 small onion diced
4 Tbs. olive oil
1 bunch spinach, cleaned and torn to dersired size.
1 medium zucchini, sliced
2 cup broccoli, chopped
2 cups carrots, thinly sliced.

Saute onions in oil until transparent. Add remaining vegetables and saute until slightly tender (about 8 minutes). NOTE: You can use almost any vegetables in this dish; choose those that are your family's favorites.

2 lbs cottage cheese, ricotta cheese, or a mixture of both.
1 tsp parsley
1 egg beaten
1 lb. mozzzarella cheese, shredded.

Combine all ingredients until thoroughly blended.

5 Tbs. butter
5 Tbs. flour
4 cups milk
3/4 cup Parmesan cheese, grated
Salt to taste

Melt butter in large saucepan over medium heat. Add flour, blend well, and cook until light golden.  Slowly add milk, stirring well, and simmer until thick.  Add parmesan cheese.  Season with salt and pepper to taste.

Now to put it all together:
Coat the bottom of a large casserole dish with a little bit of the sauce (to prevent them from sticking to the pan).  Place a layer of noodles, a layer of veggies, 1/2 of the cheese filling, and a third of the sauce. Repeat layers until all ingredients are gone, finishing with sauce over the top.  Top with additional cheese. Bake at 350 degrees foe 30 minutes, until heated through and bubbly.

* I saw a frozen veggie lasagna at the store and it had breadcrumbs on the top so I added them to the top of the lasagna.

If anyone knows what I did wrong or how I can make this better PLEASE share.

Wednesday, September 16, 2009

"NRN" New Recipe Night

I first tasted veggie lasagna at a football banquet. I only got a little bit and later had regrets of not taking a little bigger piece. It had great flavor and another twist to the original lasagna. I found out later that one of my son's friend's dad had made it. I always meant to get the recipe but never did. So when I found one, I finally got up the nerve to try it out. I was hoping it will be a good change in getting my kids to eat veggies and also satisfy my meat loving husband.
The Verdict:
I don't know what I did wrong, but  the veggie lasagna was not that flavorful. It happened that the girls and I were the only ones home for dinner and they ate a little bit. There were no complaints, which was a good thing.  This took alot of time and was not cheap to make.  Due to my conclusions, I probably will not make it again.  So I am not posting the recipe at this time. I did have it typed up and ready to go. 

 With "NRN" (new recipe night) you win some and lose some.  That is a risk I am always willing to take.

Tuesday, September 15, 2009

Cheese-Stuffed Meatloaf

For some reason, I had forgotten about this recipe and have not made it in quite a while.  It is a good twist on meatloaf in general.  Both my husband and kids love it.  It takes a little bit of time in the initial prep work, but well worth the  effort.

Cheese-Stuffed Meatloaf
1 1/2 lbs ground beef (I used 1 1/4 lbs this time)
1 egg
1/2 cup Italian or plain breadcrumbs
1 jar pasta sauce
2 cups shredded mozzarella cheese
1/4 cup diced onion
1 Tbs. Parsley (optional)
Parmesan Cheese

In a large bowl combine ground beef, 1/3 cup pasta sauce, egg and bread crumbs.  Line a 13x9 casserole dish with plastic wrap.  Shape the beef mixture into a rectangle covering the bottom of the dish.

Cover with 1 1/2 cups mozzarella cheese,
sprinkle with Parmesan cheese and parsley(if desired)
Leave at 3/4 inch border around the edges.

Roll starting at long end jelly roll style.  Use your plastic wrap to help you roll. Remove plastic as you roll it up.

Press all ends together.

Bake 350 degrees uncovered for 45 minutes. Remove from oven and drain as much grease off as you can.  Pour remaining pasta sauce over meatloaf and sprinkle with the rest of the cheese.  Bake additional 15 minutes until sauce is hot and cheese is melted. 
Some cheese had leaked out of the side after the 45 minutes cooking time.  After pouring off the grease I scooped it up and put it on top of the meatloaf before I poured the sauce on.  I am wondering if this was made it advance and put in the fridge for awhile if that would help the cheese leakage situation.  I don't know but I think I will try that next time.  *It works well to roll it up, wrap tightly in the plastic wrap and place in the fridge for atleast 30 minutes.
I served it with a steamed veggie, pasta mixture with a little bit of butter and Parmesan cheese mixed in. 

This recipe is linked to the Recipe Swap at The Grocery Cart Challenge.

Monday, September 14, 2009

Menu Plan Monday

My husband recently went over the budget and has challenged me to keep the grocery budget under $700 a month.  He actually went about it the RIGHT way. The competitive side of me is always up for a CHALLENGE. Our grocery budget also includes; personal hygiene, school lunches, basically anything you can purchase at the grocery store. Last month I spent $765 and that was feeding 7 extra people for a week.  So I am telling everyone so I can keep myself in check.  At the end of the month I will give you an update on how I did.  
One way I plan to save money is to get back on making a menu.  It helps in more ways than one.  I hate the "what am I going to cook for dinner?" hectic thought at 5:00 pm.  Or I don't have all the ingredients and must run to the store. This keeps me from doing both. Takes a little stress off.  I actually have planned the rest of September and all of October.  For me it just works better.  I try to shop for two weeks of meals at a time.  Then on the off week I just have to pick up the perishables needed for the week.
To keep myself on track I am going to join the menu plan mondays at organized junkie.

Here's what I have planned for the week.   I have started with just the basic meal and hopefully I will get better with time.

Monday: Cheese Stuffed Meatloaf
Tuesday: Veggie Lasagna
Wednesday: Taco Salad or Taco Soup
Thursday: Picnic Night (Leftovers)
Friday: Malibu Chicken
Saturday: Dad cooks or as my daughter calls it "Random Meal Night"

We are trying a new recipe this week the Veggie Lasagna.  We will see how that goes over.  I hope to get recipes posted for some of these meals.

You can view other menus at Organized Junkie.

Sunday, September 13, 2009

Auntie K's Banana Bread

I had some overly ripe, ok they were black, bananas so I decided to do something productive with them and make some banana bread. This recipe is from my Aunt Karen, who is an awesome cook.  It is so moist.  I have found the more ripe the bananas are the better the bread. I got busy and cooked this batch a tad too much!
Banana Bread
1 cup butter
2 1/2 cups sugar
4 eggs
1 cup sour cream
4 cups flour
1 tsp. baking soda
1 tsp. salt
1 tsp. vanilla
4-5 mashed bananas
1/2 cup nuts (optional)

Cream butter and sugar; add eggs, bananas, sour cream and vanilla.  Mix dry ingredients and add to creamed mixture.  Bake at 350 degrees for 50-55 minutes.  Makes 3 loaves.

Saturday, September 12, 2009

White Chocolate Popcorn

I was reminded today of a recipe that I posted on my family blog, back in December. It is so good that it really belongs here. 
WARNING:It is addicting!!
Enjoy and Thanks!

White Chocolate Popcorn Mix
3 bags micowave Kettle Corn
(or butter flavored. I like to mix 2 kettle and 1 butter)
9 squares almond bark
(or 2 bags of white chocolate chips (12 oz)+ 3 Tbs. Vegetable oil)
2 cups small pretzels
2 cups mini marshmellows
2 cups Cheerios
1 cup M&M's
1 square milk chocolate

Mix popped corn, pretzels, marshmellows & Cheerios in 2 large bowls.Melt chocolate in micowave for 2 minutes stirring after one minute.Continue until melted. Pour over popcorn mix and stir until well coated. Pour onto wax paper or cookie sheets and sprinkle M&M's over the top so they can stick before it completely cools. Melt the milk chocolate in a small baggie, cut a hole in the corner and drizzle it over the top of the mix. Let cool and break apart a little.

*I have since added some Fritos to the mix. It adds a nice flavor combination.

Makes 2 big bowls.
You could use colored marshmellows, chex, almonds. I like to use the meltaway chips from Winco and just guess on how much and then if it needs more I can add to it.

White Chocolate Popcorn

Monday, September 7, 2009

No Bake Cookies

This is one of the recipes my husband insisted I get from my mother-in-law June. These cookies have become a family favorite. My sister insists that I make them for her when she visits.

No Bake Cookies
2 cups sugar
1/2 cup milk
1 cube butter
3 Tbs. cocoa or 2 semi-sweet chocolate squares
Mix together in sauce pan. Bring to a boil stirring constantly. Boil for 1 minute. Remove from heat.
1/2 cup peanut butter
dash of salt
1 tsp vanilla
3 cups oatmeal
Mix well and quickly. Drop by spoonfuls onto waxed paper. Allow to cool and set up.

A quick and easy treat!!
A quick famlily fact: My dad has another name for these cookies...Gorilla Poop. If you know my dad this is no surprise.

Sunday, September 6, 2009

Crock Pot Turkey Breast

This is the perfect easy Sunday meal. I found it in a ward cookbook. I prepare the turkey Saturday night right in the crock part. Put it in the fridge. Then Sunday morning I put it in the crock pot, turn it on and we are good to go.

Crock Pot Turkey Breast
1 turkey breast
1 medium onion
1 rib of celery
1/4 cup melted butter
1 pkg. dry onion soup mix
1 cup chicken broth

Wash turkey and pat dry. Place onion and celery into the cavity formed by the ribs. Place in a large crock pot and pour melted butter over top of turkey. Sprinkle with salt, pepper and dry onion soup mix. Pour chicken broth around the turkey breast. Secure lid and cook for 8 hours on low.

The turkey is always moist and has great flavor. The broth makes good gravy, which is a plus.

This recipe is linked to Dining With Debbie:Crock Pot Wednedays.  Check out some great recipes at Debbie's Blog.

Saturday, September 5, 2009

Crusty French Bread

Well, it appears to be a bread week. This time I had another purpose for making it. The bread was an object lesson and handout for the Young Women, whom I have the privilege of teaching this week. It is very fitting because I actually received this recipe from a Young Women's activity. So the credit goes to my friend Elizabeth who taught me how to make this great french bread.
2 cups water
1 Tbs. Yeast
1 Tbs. Olive Oil
1 Tbs Sugar
2 tsp. salt
5- 5 1/2 cups flour

1. Dissolve yeast and sugar in warm water. Allow yeast to proof (about 10 minutes).
2. Add salt, oil and 3 cups flour; beat for 2 minutes.
3. Slowly add 2 to 2 1/2 cups more flour just until you get a stiff dough.
4. Knead until smooth and elastic.
5. Put a greased piece of plastic wrap over the top of your mixer, the best you can.
6. Every ten minutes; take plastic wrap off and mix the dough for 1 minute. Recoverwith wrap.
Do this for 1 hour.
7. Divide dough in half (or for how many loaves you want).
8. Shape dough into long slender loaves. Place on greased cookie sheet. Cut diagonal gashes on the top of each loaf (I use scissors.)
9. Cover and let rise until doubled.
11. Bake at 375 degrees for about 20 minutes. Take out and brush with beaten egg white and return to oven for 10 more minutes until golden brown.
You can skip the egg white and instead spray or sprinkle water on the loaves during baking. This makes a crunchy crust.
I coat the tops with butter after I take them out of the oven.

I doubled the recipe this time and it yielded 18 small loaves. 2 were odd shaped so we ate them right out of the oven. So here is a picture of my hard work. Hope the girls like them!

Friday, September 4, 2009

Grandma's Rolls

Sorry to post bread recipes back to back. I had to make these last minute for a church function. This recipe was given to me by my good friend Michelle. So even though it is not actually my grandma's recipe it reminds me so much of hers. There is a lot of steps, but well worth the effort! Grandma's Rolls
In a saucepan, combine:
2 cups milk
1/2 cup butter
1/2 cup sugar
Bring to a boil and let cool. (important to let cool)

In a small bowl combine
1 cup lukewarm water
2 Tbs yeast
2 tsp sugar
Set aside and let dissolve.

2 1/2 tsp. salt
3 beaten eggs
8-10 cups flour

When the milk mixture has cooled to lukewarm (or cooler), pour into mixer. Add 4 cups flour, the yeast mixture(I let this dissolve right in my mixing bowl), salt and beaten eggs. Beat until smooth. Add flour a little at a time while mixing until the dough pulls away from the sides of the bowl but is not stiff. (It usually takes 9-10 cups for me).

Place dough in a greased bowl, cover with plastic wrap that has been sprayed with cooking spray, and let rise in a warm place until dough has doubled in size. Punch down, cover and let rise again until doubled in size.

After dough has risen a second time, divide in half. Each half will make a cookie sheet. Form your rolls and place on a greased cookie sheet a little ways apart. Let rise 30 minutes.

Bake at 375 degrees for 12-15 minutes until golden brown.
I always butter the tops of my rolls right after they come out of the oven.

Makes approx. 40 rolls depending on the size of your rolls.
I usually let my dough raise in a sunny window. When there is not any sun which regularly happens in our neck of the woods, I preheat my oven on the lowest temperature possible (mine is 170 degrees) for just a few minutes (Literally like no more than 5 minutes). Then I turn it off and let my dough raise in the oven.

Wednesday, September 2, 2009

Parmesan Knots

This is a quick easy way to disguise canned biscuits.

Parmesan Knots
1/4 cup vegetable oil (or olive if you prefer)
2 Tbs. grated Parmesan cheese. (I just use the Parmesan in the can).
1/4 tsp dried parsley
1/4 tsp dried oregano
1/2 tsp garlic salt
dash of pepper
2 cans refrigerated biscuits
In a small bowl, combine oil, cheese, parsley, oregano, garlic salt and pepper; set aside.
Roll each biscuit into a 6" rope.
Tie in a knot. Place on greased cookie sheet.

Brush with the Parmesan mixture. Bake at 400 degrees for 5 minutes. Brush with mixture again and bake 3 more minutes or until golden brown.
This is a pretty versatile recipe. You can change it up to make it what your family likes. You can omit the parsley and oregano or add more if you like. You can also substitute garlic powder for the garlic salt.

Tuesday, September 1, 2009


This recipe came from Kraft Bake-off Winners.

3/4 cup crushed canned french fried onions.
1 Tbs. flour
1/4 tsp. seasoning salt
1 can refrigerated crescent dinner rolls
2 chicken breasts cut up into 16 pieces.
1 egg, beaten

Heat oven to 375 degrees.
Lightly grease cookie sheet. In a small bowl combine french-fried onions, flour and seasoning salt; blend well. Place beaten egg in a separate bowl. Separate dough into 8 triangles. Cut each in half lengthwise to make 16 long triangles. Dip chicken into the beaten egg and the coat with onion mixture. Place one coated piece on wide end of each triangle: roll to opposite point. Place point side down on greased cookie sheet. Brush tops with remaining beaten egg. If you like you can sprinkle them with sesame seeds.
Bake at 375 degrees for 12 to 15 minutes or until golden brown. Serve warm or cold.

I double this recipe to feed my family of six. Hoping for a few leftovers.

I serve them with:
Sweet & Sour Dipping Sauce

I usually serve with rice. These would also make good appetizers. They are a bit time consuming but well worth the effort. I did not have any leftovers the last time I made these.

I also found that French's French Fried Onions are the best. I bought the store brand and they were not very good.


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