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.

Texas Sheet Cake

This is one of my favorite cakes. I think it is mainly because of the frosting... it is to die for!!! I would eat it by the spoonfuls if I could. This was the first thing I made that really made me sad about the gestational diabetes. I did manage to get ONE spoonful in though and it was divine :)

Texas Sheet Cake: Barbara Davis

1/2 c. butter

1 c. water

1/4 c. cocoa

2 c. sugar

2 c. flour

1 c. buttermilk

2 eggs 1 tsp. vanilla

1/4 tsp. salt

1 tsp. soda

1 tsp. cinnamon

Bring butter, water and cocoa to a boil. Mix dry ingredients together and add cocoa mixture. Add buttermilk, eggs and vanilla and mix well. Grease a 12x17-inch cookie sheet and pour cake mixture into it. Bake at 350 for 25 minutes.

Frosting:

1/2 c. butter

1/4 c. cocoa

1 tsp. vanilla

1/3 c. buttermilk

1 lb powdered sugar

1 c. chopped nuts (optional)

Heat butter, buttermilk and cocoa. Add vanilla and powdered sugar. Beat until smooth. Pour over cake. Sprinkle nuts on top.

Sour Cream Cucumbers

Thank you Sesame Street for giving me a break to get this post done. I have been a major slacker! Pregnancy definitely effects my cooking and blogging abilities. Now that I am out of the thick of it... I hope to be more consistent.

Brooke and I made this side way back in July when we were in Montana. We substituted the sour cream with plain Greek yogurt, which I liked, but I think Brooke would prefer the sour cream. Do what you like. I thought this was yummy.

Sour Cream Cucumbers

1/2 c. sour cream (or you can try the plain Greek yogurt like we did)

3 TB. white vinegar

1 TB. sugar

Pepper to taste

4 medium cucumbers, thinly sliced

1 small sweet onion, thinly sliced and separated into rings

In a serving bowl, combine the sour cream, vinegar, sugar and pepper. Stir in cucumbers and onion. Cover and refrigerate for at least 4 hours. Serve with a slotted spoon. Serves 8

I just realized this recipe was given to us by my dear Aunt LaRee who passed away last Friday. We love you Aunt LaRee! Thank you for all the good times and the wonderful food you have shared with us. I know that you are enjoying a sweet reunion with Uncle Milt.

Meatloaf

I so much prefer the colder weather and being able to turn on the oven without sweating away in the kitchen. So here is the meatloaf recipe from our recipe book.

Meatloaf

1 1/2 lbs. ground beef

1/2 c. fresh bread crumbs

1 onion, finely chopped

1 egg

salt and pepper

1 (16oz) can tomato sauce

3 T. brown sugar

2 T. prepared mustard

1/2 c. water

2 tsp. Worcestershire sauce

3 T. vinegar

My favorite way to make meatloaf is shaped on a cookie sheet like this. It cooks fast and all the fat runs off to the side.

Mix beef, crumbs, onion, egg, salt, pepper and 1/4 cup tomato sauce. Shape into loaf pan (or on a cookie sheet like I did). Combine remaining tomato sauce and the rest of the ingredients and pour over the meat loaf. Bake at 350 for 1 1/2 hours. It takes about half the time on the cookie sheet - depending on how thick you shape your loaf.

Tomato Pasta Sauce

Can you believe that we are finally posting something again?!? Our excuses for the lack of cooking are summer, and 3 preganacys totalling 4 babies arriving between October and March. Anyone else find it difficult to cook when you are in the worst of morning sickness?

Here is something I've wanted to post forever. It's so much better than any store bought version, and super simple. I make huge baches and freeze the extra in either glass jars or ziplock baggies for all year round. Our Tomatoes haven't been has abundant this year, so I've taken advantage of store deals as well. When you don't have tomatoes from your garden I like the sweet Campari tomatoes from Cosco. Anything sweet works best.

Tomato Pasta Sauce
2 lbs tomatoes, chopped with their juices
3-8 tbsp olive oil (I know that's a large range. I tend to go light - maybe 4, but traditionally more is used.)
2 medium onions, chopped
3 cloves garlic, chopped
6 tbsp water
salt, pepper, basil

1. Heat oil in sauce pan, add onion and cool until translucent 5-8 minutes

I usually add red pepper flakes with the onion and oil because we like our sauce spicy.

2. Stir in tomatoes, their juices, water, and garlic.

3. Season with salt and pepper and add basil

4. Cook 30 minutes.

5. Puree - I use a hand puree tool, which is really ideal, but you could use a food processor. I discard the skins that get stuck in the blade as I go.

Now you are ready to toss with your favorite pasta, or freeze for later use. This is my 4 year olds absolute favorite. My 6 year old doesn't love tomato's but we tell him they fight cancer and he's willing to eat.

Enjoy!

Bruschetta

I love me some appatizers. They are my favorite kind of food. Easy to make, easy to eat, and I can never tell how much I eat , which might be the only bad thing :) dips and spreads are high on my list and this dish does not disappoint. It is perfect for any get together. I serve it with long French baguettes. Enjoy!

12 plum tomatoes
2 T. Minced garlic
2 T. Minced green onions
1 c. Chopped fresh basil
2 tsp. Lemon juice
1/4 c. Olive oil
Salt and pepper to taste
Sourdough or French bread

Add all ingredients and chill.