Texas Roadhouse Rolls

Texas Roadhouse Rolls - Copycat Recipe
adapted from: Good Stuff Maynard

INGREDIENTS
4 tsp. active dry yeast
1/2 cup warm water
2 cups milk, scalded and cooled to lukewarm
3 T. of melted butter, slightly cooled
1/2 cup sugar
2 quarts all purpose flour (7-8 cups)
2 whole eggs
2 tsp. salt

DIRECTIONS
Dissolve yeast in warm water with a teaspoon of sugar. Add yeast, milk, sugar and enough flour to make a medium batter. Beat thoroughly. Let stand until light and foamy. Add melted butter, eggs and salt. Beat well.

Add enough flour to form a soft dough. Sprinkle a small amount of flour onto counter and let dough rest. Meanwhile, grease a large bowl. Knead dough until smooth and satiny and put in greased bowl; turn over to grease top. (I used the dough hook on my Kitchen-Aid to knead this for about 4-5 minutes). Cover and let rise in a warm place until double in bulk. Punch down. Turn out onto a floured board. Divide into portions for shaping; let rest 10 minutes. Shape dough into desired forms. Place on greased baking sheets. Let rise until doubled.

Bake at 350 degrees for 10-15 minutes or until golden brown. Baste immediately with butter. Yield: 5 to 6 dozen.

*I shaped my rolls by rolling out the dough into a rectangle, about 1/2-inch thick, then I folded the rectangle in half, making it about 1-inch thick. I used my rolling pin and rolled over the dough, ever so gently, just to seal the two halves together. I then used a dough scraper and cut the rolls into squares and placed those on my greased baking sheet. I cut the recipe in half and I got exactly 12 big rolls and baked them for 16-17 minutes. In order to get the 5-6 dozen rolls like the recipe states, you would have to make really small rolls.

Indian Tacos and Scones

INGREDIENTS
2 cups warm water
2 T. yeast
1/4 cup sugar
1 egg
1/4 cup shortening
2 tsp. salt
4 cups flour

DIRECTIONS
Dissolve yeast in warm water. Add sugar and egg. Cut shortening into flour and salt mixture. Pour flour mixture over yeast and mix. Let batter rise for 1/2 hour. Heat 1" of oil in skillet to approximately 375 degrees. Pinch off a ball of dough and gently flatten and fry to a medium brown on each side.

Let each one rest on a plate lined with paper towels to dry up excess oil. Serve with chili, shredded cheese, diced tomatoes, chopped onion, olives, salsa and sour cream.

Scones can also be served with butter and honey for dessert.

S'more Bars

INGREDIENTS
1/2 cup butter, softened
3/4 cup sugar
1 egg
1 tsp. vanilla extract
1 1/3 cups all-purpose flour
3/4 cup graham cracker crumbs
1 tsp. baking powder
1/8 tsp. salt
5 milk chocolate candy bars (1.55 ounces each)
1 cup marshmallow creme

*In this picture, I quadrupled the batch to take to a backyard bbq.

DIRECTIONS
In a large bowl, cream the butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cracker crumbs, baking powder and salt; gradually add to the creamed mixture. Set aside 1/2 cup for topping.

Press remaining mixture into a greased 9-inch square baking pan. Place candy bars over crust; spread with the marshmallow creme. Crumble remaining graham cracker mixture over top.

Bake at 350 degrees for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into bars. Store in an airtight container.

*I always replace marshmallow creme for the new flattened rectangle shaped marshmallows. They fit in the pan great with less mess!

Chicken Pasta Salad

INGREDIENTS
1 lb. Mini Farfalle Pasta
2 cans chicken, drained (Costco)
2 cups chopped Gala apple, some peeled
2 cups red grapes, halved
1 cup celery, chopped
1 20 oz. can pineapple tidbits, thoroughly drained (start with this first)
1/4 cup sliced green onion (I just used finely diced white onion)
1 cup Best Foods Mayo
1 cup sweet salad dressing, such as Brianna's Poppy Seed Dressing or Marie's Coleslaw Dressing
Salt & Pepper to taste
1 cup cashews, just before serving, optional

DIRECTIONS
Cook pasta in boiling water until al dente. Drain & cool.

In a large bowl, combine chicken, apple, grapes, celery, pineapple tidbits, green onion, and pasta.

In a small bowl, mix mayo, dressing and salt & pepper. Pour over the salad and stir until well coated. Cover with plastic wrap and refrigerate. Just before serving, stir in cashews.

*If there are any ingredients you don't like just leave them out. You may also add 1 large can mandarin oranges, drained. This is for a full size recipe to feed a large family or to take to a party. I always 1/2 it to feed my family.

Blueberry Spinach Smoothie

I've been feeling a little sluggish lately and thought if I ate more greens, maybe I would feel better :). I've heard of people putting spinach in their smoothies but when I searched online for recipes and saw the photos of green smoothies, I was totally turned off. Then I wondered if I could incorporate an ingredient that would make the smoothie more pleasing to the eye. Blueberries are the answer! I love blueberries and seriously you can't even taste the spinach! Just don't let it sit too long, it will slowly turn green on you again.

INGREDIENTS
1/2 c. milk
1 cup ice
1 cup blueberries
1 cup fresh spinach
1 6 oz. fat free french vanilla yogurt
1/2 banana

DIRECTIONS
Combine the above ingredients in a blender starting with milk first. Blend until smooth. *You may want to add up to another 1/2 cup of milk depending on how thick or thin you like your smoothies. Serve immediately.

Key Lime Bars

I found this recipe on Your Home Based Mom's website. I love key lime pie and lemon bars so when I saw a recipe for a Key Lime Bar...well it makes my mouth water just looking at the pictures. So good! I made them last week and I may just have to make them again this week!

INGREDIENTS
Crust:
1 3/4 cups all purpose flour
3/4 cup butter, softened
1/3 cup sugar
1/3 cup chopped pecans

Filling:
1 1/2 cups sugar
4 eggs
4 T. flour
5 T. fresh key lime juice
1/2 tsp. baking powder

Frosting:
2 1/4 cups powdered sugar
1 1/2 T. butter, softened
2-3 T. fresh key lime juice
Freshly grated key lime peel

DIRECTIONS
Preheat oven to 350 degrees. Combine the crust ingredients except for the pecans into a bowl. Beat at low speed until the mixture resembles coarse crumbs. Add in the pecans. Press mixture into the bottom of an ungreased 9 x 13 pan. Bake for 15-20 minutes or until edges are slightly browned. You don’t want to over cook it.

Meanwhile, combine all filling ingredients into a bowl. Beat at low speed until well mixed. Pour filling over hot, partially baked crust. Continue baking for 18-20 minutes or until filling is set. Cool completely.

Combine all the frosting ingredients except lime peel in a bowl. Spread over cooled bars. Garnish with grated lime peel.

Adapted from Land O’Lakes Best of Baking

Unbelievable Chicken

I am always on the hunt for a good chicken recipe that my husband will be willing to eat. He claims to hate chicken so it is one of my life's goals to show him that chicken can taste awesome too! Usually when I think I'm successful with a chicken marinade my husband will say it's good, but will still only eat half of his chicken. This recipe he flat out told me should be a keeper and he cleared his whole plate. Success is right around the corner!

INGREDIENTS
1/4 cup cider vinegar
3 T. prepared coarse-ground mustard
3 cloves garlic, peeled and minced
1 lime, juiced
1/2 lemon, juiced
1/2 cup brown sugar
1 1/2 tsp. salt
ground black pepper to taste
6 T. olive oil
6 skinless, boneless chicken breast halves

DIRECTIONS
In a large glass bowl, mix the cider vinegar, mustard, garlic, lime juice, lemon juice, brown sugar, salt, and pepper. Whisk in the olive oil. Place chicken in the mixture. Cover, and marinate 8 hours, or overnight. Preheat an outdoor grill for high heat. Lightly oil the grill grate. Place chicken on the prepared grill, and cook 6 to 8 minutes per side, until juices run clear. Discard marinade.

Strawberry Spinach Salad

This will forever be one of my favorite salads. Fresh strawberries + a homemade dressing = delicious!

INGREDIENTS
2 T. Sesame Seeds
1 T. Poppy Seeds
1/2 cup white sugar
1/2 cup olive oil
1/4 cup distilled white vinegar
1/4 tsp. paprika
1/4 tsp. Worcestershire sauce
1 T. minced onion
10 ounces fresh spinach - rinsed, dried and torn into bite-size pieces
1 quart strawberries - cleaned, hulled and sliced
1/4 cup almonds, blanched and slivered

DIRECTIONS
In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover and chill for one hour. In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving.

Freezer Crescent Rolls

This is a great roll recipe that not only uses ingredients from your long term food storage but you can whip up several batches at a time and keep the roll dough in your freezer until you're ready to bake up some fresh rolls. YUM!

INGREDIENTS
3 tsp. yeast
2 cups warm water
1/2 cup butter, softened
2/3 cup non-fat dry milk powder
1/2 cup sugar
1/2 cup mashed potato flakes
2 eggs
1 1/2 tsp. salt
5 3/4 cups all-purpose flour

DIRECTIONS
Dissolve yeast in warm water. Add butter, milk powder, sugar, potato flakes, eggs, salt and 3 cups flour. Beat until smooth. Continue to slowly add remaining flour. Divide dough in 2 equal parts. Form each part into a round then roll out into a circle on a lightly floured surface. Cut each circle into 16 pie shaped pieces. Form into crescent rolls. Place a sheet of wax paper on jelly roll pan. Arrange rolls on wax paper, cover and freeze for several hours. Remove rolls from freezer and place in a Ziploc freezer bag. Store in freezer. May be frozen up to 4 weeks.

To use: Arrange rolls on a baking sheet sprayed with Pam. Cover with plastic wrap sprayed with Pam. Allow to thaw and raise for 10 hours. Easy to do overnight. Bake at 350 degrees for 8-10 minutes. Lightly butter tops immediately after baking. Makes 32 rolls.

Citrus Cream Cheese Pull Apart Rolls

My mom found this recipe on Your Home Based Mom and has been telling me I should really try it. I love anything with lemon and adding cream cheese just makes the whole thing sweet and yummy.

INGREDIENTS
1 package frozen roll dough — (25-ounce)
(LA Note: I used 10 rolls for one pan full and cut everything in half since I was only making one pan.)
Cooking spray
1/4 cup butter or margarine — melted
1/2 cup sweetened dried cranberries — (such as Craisins)
OR 1/2 cup dried apricots — chopped
1 cup granulated sugar — divided
2/3 cup 1/3-less-fat cream cheese — (6 ounces) softened (I would use the whole 8 ounces)
2 tablespoons fresh orange juice
1 large egg
1 tablespoon grated lemon rind
1 tablespoon grated orange rind
1 cup powdered sugar
5 teaspoons fresh lemon juice

DIRECTIONS
Thaw roll dough at room temperature 30 minutes. (It usually takes longer for them to be soft enough to cut.)

Cut rolls in half. Place 24 halves, cut sides down, in bottom of each of 2 (9-inch) round cake pans coated with cooking spray. Brush butter evenly over rolls. Cover; let rise in a warm place (85º), free from drafts, 30 minutes. Sprinkle with dried cranberries. Combine 1/4 cup granulated sugar, cream cheese, orange juice, and egg; beat at medium speed of a mixer until well-blended. Pour cream cheese mixture evenly over rolls. Combine 3/4 cup granulated sugar, and rinds. Sprinkle evenly over rolls. Cover and let rise 1 hour or until doubled in size. (It usually takes longer to double in size.)

Preheat oven to 350º.Bake at 350º for 20 minutes. Cover with foil. Bake an additional 5 minutes or until rolls in center are done. Remove from oven; cool 15 minutes. Combine powdered sugar and lemon juice. Drizzle over rolls.

OVERNIGHT VARIATION: After pouring the cream cheese mixture over rolls, cover with plastic wrap and refrigerate 12 hours. Gently remove plastic wrap from rolls; sprinkle with rind mixture. Let stand at room temperature 30 minutes or until dough has doubled in size. (Depending on the temperature of your kitchen it may take longer to double in size.) Proceed with recipe as directed.

Hawaiian Haystacks

Make a sauce of the following:
2 cans cream of chicken soup
1 can cream of celery soup
2 cans chicken broth
5 cups diced or shredded cooked chicken
Curry Powder (Optional)
Salt and Pepper, to taste

Prepare 4 cups cooked rice

Serve the sauce over rice and top with the following:
Chow Mein Noodles
Diced Tomatoes
Chopped Celery
Chopped Green Pepper
Chopped Green Onion
Grated Cheese
Pineapple Chunks
Coconut
Slivered Almonds
Maraschino Cherries

Habanero Jelly

Ham Fried Rice

INGREDIENTS

1 T. butter

4 eggs, beaten

3 T. canola oil

2 large carrots, peeled and diced into small cubes

1 small white onion, diced

3 cloves garlic, minced

2/3 c. ham, diced (we sometimes use spam)

4 1/2 c. cooked rice

1 c. peas

1/4 c. soy sauce, or more to taste

2 tsp. sesame oil

4 green onions, sliced

DIRECTIONS

Preheat skillet to medium heat. Add butter and melt. Add beaten eggs to the pan, stir and cook until scrambled. Don't over cook. Set eggs aside in a bowl. 

In the same skillet add the canola oil and heat up for 1 minute. Add carrots and diced white onion and sauté until soft and translucent. Stir in garlic and cook for 1 minute. Add diced ham and cook for another couple of minutes until heated through. 

Add peas and eggs and cooked rice. Continue to cook for 3-5 minutes, stirring constantly. Add soy sauce and sesame oil and stir until combined. Add green onions and stir. Take off heat and cover until read to serve.