Butterhorn Rolls

I had to get this recipe up before Thanksgiving. These are the yummiest Thanksgiving rolls - or anytime rolls, and they aren't that hard or messy to make. My least favorite part about cooking or baking is always the clean up afterwards! I made these for a bridal shower and as always everyone loved them.

Butterhorn Rolls

1pkg. quick-rise yeast

1/4 c. warm water

1/2 c. butter, melted

3/4 c. milk scalded (heat until just before boiling)

1/2 c. sugar

3/4 tsp. salt

3 eggs, well beaten

4 1/4 c. flour

1/2 c. butter (for later)

Soften yeast in warm water. Set aside. In your mixer, combine the melted butter and scalded milk. Stir in the sugar, salt and eggs. Add the softened yeast and then the flour. Mix everything until it makes a soft dough. Set dough aside in a warm place and allow to rise for 2 1/2 hours.

(here's my before and after pics of the rising)

After dough is risen, divide in half (it will be sticky but don't add more flour). Put the first half on a lightly floured surface and roll around until it is coated with flour. Then roll it out in a 14-inch circle. Spread the dough with 1/4 cup melted butter and cut the circle into 16 pie pieces.

Roll each piece from the large end to the small to form rolls and place on a greased cookie sheet. Then repeat with the other half of the dough. Allow your rolls to rise for another two hours covered with a kitchen towel, then bake at 375 for 10-12 minutes.

Everyone is sure to enjoy these yummy rolls. You can even make them days ahead, roll them out into the rolls, then freeze. When you take them out of the freezer, allow 3 hours for rising instead of 2.

Chicken, Broccoli & Rice Casserole

I remember this one from when I was a kid. Coming home from a long day of dance classes and then eating about 3 servings of this stuff! It really hit the spot. Since James loves broccoli, I thought this was something he would like... and he did! I didn't have bread to crumble on the top, so we just did with out it. It is good either way.

Chicken, Broccoli & Rice Casserole

6 chicken breasts, boiled and then shredded

2 bunches of broccoli

1 can cream of mushroom soup

1 can cream of chicken soup

1 TB lemon juice

1 c. mayonnaise ( I used plain greek yogurt. I am not a mayonnaise fan)

1 1/2 c. grated cheddar

1/2 tsp curry

1/2 c. chicken broth

4 c. cooked rice (I used brown rice)

1/2 loaf white bread

Cook and cut up chicken. Cook broccoli until slightly tender. In a nonstick 9x13 pan, spread rice in bottom. Top with broccoli and then chicken. Mix mayonnaise, soups, cheese, curry, broth and lemon juice. Heat in saucepan until cheese in melted. Pour over chicken. Cut crust of 1/2 loaf of bread. Break up into chunks. Place over soup mixture until it is completely covered. Bake at 350, covered in foil, for 30 minutes. Remove foil, bake until bread is browned, approximately 10 minutes.