Stuffed Mushrooms

This is a super easy Stuffed Mushroom recipe that everyone is sure to love. 

INGREDIENTS
1 box Stovetop Stuffing Mix
1 package large mushrooms (I like the ones at Sam's Club or Costco, jumbo)
5 oz. sausage
freshly grated Parmesan cheese

DIRECTIONS
Preheat oven to 350 degrees. In a skillet over medium heat, chop up sausage and cook until done. Prepare stuffing in a separate pot according to directions on the box. Combine sausage and stuffing into a separate bowl, cover, and set aside. Clean mushrooms and remove stems. Lightly saute mushrooms in a pan with 1 T. butter for 3-5 minutes depending on size. Remove mushrooms from skillet and place on a baking sheet. Fill each mushroom with approx 1-2 T. stuffing mix. Top with a sprinkle of Parmesan Cheese and bake in oven until cheese is a golden brown. Enjoy!

Cinnamon Honey Butter

INGREDIENTS
2 sticks of butter at room temp.
1 cup powdered sugar
1 cup honey
2 tsp. ground cinnamon

DIRECTIONS
Use the whisk attachment on your mixer and whip the butter (make sure it’s soft and room temp). Add to it the powdered sugar, honey, and then the cinnamon. Whip it good. Scrape the sides. Whip it again.

You can keep the jars in the fridge but it spreads easier at room temp! Serve on English muffins, bagels, biscuits, rolls, or toast. Really it’s quite diverse.

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.