Potato Rolls

Every year for Thanksgiving my mom would traditionally make these CUTE rolls that she would make to look like turkeys! This recipe is actually one I got from a friend when I was at college!

****WARNING: This is an OVERNIGHT recipe****

INGREDIENTS

1 package (2 TBSP) yeast
1 1/2 Cups Warm Water
2/3 Cup Sugar
1 1/2 tsp salt
2/3 Cup shortening (or butter)
2 Eggs
1 Cup Lukewarm Mashed Potatoes
6 1/2-7 Cups All Purpose Flour

DIRECTIONS

In a small bowl dissolve yeast in warm water. For those who have not worked with yeast before, what I do is make the water from my sink as hot as possible, it seems to work well! In a large mixing bowl combine sugar, salt, shortening, eggs, potatoes, and 4 cups of flour. Mix until smooth. Add yeast-water mix. Mix in enough of the remaining flour until the dough is easy to handle (the least amount you have to use is best. Knead the dough until smooth and elastic, about 5 minutes.

Place in a greased bowl (I usually use my largest mixing bowl and using a paper towel I wipe shortening all over to grease the bowl); turn greased side up. Cover bowl tightly and refrigerate over night. Punch it down occasionally.

When ready to use punch down the dough.

*For normal rolls I shape the dough into about 2-inch balls and place them on a greased cookie sheet between 1/2-inch to 1-inch apart.*

For nice fluffy rolls I have found it is best to allow the rolls to rise for about an hour.

Preheat the oven to 400°F. Brush the rolls with butter and by the time the oven is preheated the rolls are good to go in the oven!

Bake for 15-20 minutes. Allow to cool for about 10 minutes then put them on a wire rack for another 10 minutes.

*To make the rolls look like turkey's shape dough into about 1 1/2-inch balls, place in greased muffin pan. Then to make the "head" and "tail feathers" you will roll the dough in your hands to make a "snake" (like you did when you were little playing with play dough). Break four pieces about an inch long and place three in the back and one in the front. (Follow the rest of the directions above for cooking)*

Icing

I usually am not a fan of eating a cake with fondant icing. But this recipe is one that I am actually a fan of. This was my first time trying out fondant, and I must say I really enjoyed it! The cake I made is a chocolate cake with chocolate frosting and fondant decorations. So today I'm posting the recipe for the chocolate frosting and the fondant.

First the chocolate frosting. My favorite recipe for chocolate frosting is the one on the back of Hershey's Cocoa (natural unsweetened). This recipe makes about 2 cups of frosting.

Ingredients:

1 stick (1/2 Cup) Butter

2/3 Cup Hershey's Cocoa

3 Cups Powdered Sugar

1/3 Cup Milk

1 tsp Vanilla

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating on medium speed to spreading consistency. Add more milk if consistency is too thick, add more powdered sugar if too runny. Stir in vanilla.

Click HERE for the link to the fondant tutorial I used. Fondant can also be used as a fun thing for your kids to play with, the consistency is similar to that of play dough, however they may end up eating more of it than you would like!

Ingredients:

16 ounces white mini-marshmallows (use a good quality brand)
2 to 5 tablespoons water
2 pounds icing sugar (use C&H Cane Powdered Sugar for the best results)
1/2 cup Crisco shortening (you will be digging into it so place in a very easily accessed bowl)

Directions:

NOTE:  Please be careful, this first stage can get hot. Take OFF jewelry such as rings!!!

Melt marshmallows and 2 tablespoons of water in a microwave or double boiler: Put the bowl in the microwave for 30 seconds, open microwave and stir, back in microwave for 30 seconds more, open microwave and stir again, and continue doing this until melted. It usually takes between 2-2 1/2 minutes total. Place 3/4 of the powdered sugar on the top of the melted marshmallow mix.

Now grease your hands GENEROUSLY (palms, backs, and in between fingers), then heavily grease the counter you will be using and dump the bowl of marshmallow/sugar mixture in the middle. Start kneading like you would bread dough.

Keep kneading, this stuff is sticky at this stage! Add the rest of the powdered sugar and knead some more. Re-grease your hands and counter when the fondant starts sticking. If the mix is tearing easily, it is to dry, so add water (about 1/2 tablespoon at a time and then knead it in). It usually takes at least 8 minutes to get a firm smooth elastic ball so that it will stretch without tearing when you apply it to the cake.

It is best if you can let it sit, double wrapped, overnight (but you can use it right away if there are no tiny bits of dry powdered sugar). If you do see them, you will need to knead and maybe add a few more drops of water.

Prepare the fondant for storing by coating it with a good layer of Crisco shortening, wrap in a plastic-type wrap product (Saran wrap) and then put it in a re-sealable or Ziploc bag. Squeeze out as much air as possible. 

MM Fondant will hold very well in the refrigerator for weeks. It is best to store the fondant in it's natural white color, some food coloring colors can change the consistency of the icing. Please go to the tutorial here to check out how to roll out the fondant and get it on the cake.

Chocolate Chip Cookies

This is my absolute FAVORITE chocolate chip cookie recipe! I adapted it from a recipe I found on allrecipes.com (one of my favorite recipe sites to browse through, mainly because it has reviews for it's recipes and the reviews are VERY helpful). Depending on the size of cookies you are making this recipe can make up to 6 dozen (these are small cookies), but if you are making cookies the size I like... it's probably closer to 3-4 dozen!

Ingredients

2 Cups Softened Butter

1 1/2 Cups Brown Sugar

1/2 Cup Sugar

2 (3.4 oz) Packages Instant Vanilla Pudding

2 tsp Baking Soda

4 eggs

2 tsp Vanilla Extract

4 1/2 Cups Flour

1 (12 oz package, which is about 4 cups) Chocolate Chips**

Directions:

Preheat oven to 350° F.

In a large bowl cream together the butter, brown sugar, and white sugar. Beat in the instant pudding, baking soda, eggs, and vanilla until well blended. Add flour gradually until all mixed together. Finally stir in chocolate chips.

Drop cookies by rounded spoonfuls onto ungreased cookie sheets. Make sure they are at least an inch apart (depending on how big of spoonfuls you are making you may need more space).

Bake for 9-12 minutes. Edges should be golden brown.

**DELICIOUS VARIATIONS**

Nutty:

If you like nuts you can just add 2 cups of nuts (I recommend using walnuts) to the above recipe.

White Chocolate Chip Cranberry:

This is one of my FAVORITE combinations and I feel better with adding the cranberries when I eat the cookies!!! For this variation use 1 (12 oz) package of white chocolate chips and 2 cups of dried sweetened cranberries.

For Kids:

When making chocolate chip cookies for kids I like to use the Mini-Morsels chocolate chips, then I make the cookies small and it's just right for them!

Everything but the kitchen sink:

Ok... for this one you add a little bit of everything, you can pick your favorites or add anything else you think sounds yummy!

1 Cup Heath pieces

1 Cup Butterscotch chocolate chips

1 Cup White Chocolate Chips

1 Cup Milk Chocolate Chips

1/2 cup Walnuts

Death by Chocolate
If you LOVE chocolate (like I do) you can use chocolate pudding instead of vanilla! 

Simply Peach Cobbler

This is a recipe that I learned from a Scout Master when I lived in Michigan. He taught us how to make it in a Dutch Oven for camping. No, I wasn't a scout, but he was friends with my dad and we lived in a house that had a bonfire pit, so we did dutch oven cooking there!

This recipe can feed 8 hearty servings! And can be made for under $10 (these are all things I keep in food storage, so I'm not sure of the exact cost!

Ingredients:

2 (13 oz.) cans of peaches (sliced or whole; whatever you prefer)

1 box of yellow cake mix

1/2 cup (1 stick) of butter

1 TBSP cinnamon

3-4 TBSP sugar

vanilla ice cream (optional)

Directions:

I like to use my 5 quart Le Creuset, but you can use anything that will hold a large amount of food! If you are making this in a fire, with a dutch oven make sure you line the dutch oven with aluminum foil, this will make for a much easier clean up!

Preheat the oven to 350ºF. Pour both cans of peaches in (I prefer to have my peaches bite size, so I cut them up to a nice bite size).

Sprinkle yellow cake mix on top. Put chunks of butter all over the top.

Sprinkle cinnamon on top, then sprinkle sugar on top.

Cover and bake for 30-35 minutes. For the last 2-3 minutes uncover and turn the heat up to broil, this will give you a nice golden top. Allow to cool for about 10 minutes.

Serve with vanilla ice cream (optional). Enjoy!!!!

Turkey Lettuce Wraps

These wraps are SO delicious! I tried several different recipes and I definitely think this one got it right. This is one of several delicious recipes from Williams-Sonoma's Eat Well Book. In the book it isn't served with rice, but I feel like the rice is a nice low cost way to extend the meal to ensure you are full! Also this is a great food as a left over it re-cooks really well!

This recipe serves about 4 people. Depending on what you already have in your cupboards you might be able to make this for under $20.

Ingredients:

1 TBSP Vegetable Oil

1 TBSP Toasted Sesame Oil

1/2 Cup Thinly Sliced Green Onions (About one bunch from the grocery store)

2 cloves, minced garlic

1/2 tsp red pepper flakes

1 1/4 lb ground turkey meat

3 TBSP Soy Sauce

1 TBSP rice vinegar

1/2 heads of lettuce (the recipe calls for butter lettuce heads, but I prefer the taste of iceberg lettuce, anything works)

Hoisin Sauce for serving (optional)

Cooked Rice for serving

Directions:

Heat oils in a large frying pan over medium-high heat. Add green onions, ginger, garlic, and red pepper flakes and cook, stirring constantly, until fragrant but not browned, about 2 minutes.

Add turkey to pan and cook, stirring to break into pieces, until turkey is no longer pink, about 5 minutes. Add soy sauce and vinegar and cook 1 minute more. Transfer mixture to a bowl.

To serve, spoon about 1/8 cup cooked rice and 1/8 cup turkey mixture into the center of one lettuce leaf at a time, drizzle a little bit of hoisin sauce on top (to taste). You also can use the mixture and put it in a tortilla and wrap it up, just as delicious!

Lemon Bars

This is another one of my husbands favorites! I admit that I am rather picky when it comes to lemon bars, I don't like them too hard or too soft, but this recipe is perfect!

It is from Betty Crocker's Cookbook (1978 Edition), as pictured below

Ingredients:

1 Cup all-purpose flour

1/2 Cup margarine or butter (the cookbook says to soften, but I have actually found it easier to work with if it is straight from the fridge)

1/4 Cup Powdered Sugar

2 Eggs

1 Cup Granulated Sugar

1/2 tsp Baking Powder

1/4 tsp Salt

2 TBSP Lemon Juice

2 tsp grated lemon peel (optional, I usually leave this out!)

Directions:

Pre-heat oven to 350°F. Mix flour, margarine, and powdered sugar. Press in un-greased pan. I have found the best size pan for this is a 11"x7"x2" glass dish. Build up the edges between a 1/4-inch and 1/2-inch. Make sure if you used butter or margarine straight from the fridge that you press it down into the pan.

Bake 20 minutes, or until slightly browned. Beat remaining ingredients until light and fluffy, about 3 minutes. Pour over hot crust. Bake for about 20 minutes, or until no indentation remains when touched lightly in the center, and appears a beautiful golden brown! Cool for about 5 minutes; sprinkle lightly with powdered sugar. Cut into about 1 1/2 inch squares. Makes about 15.

Spud Dunkers

This is a recipe from my Grammy (my dad's mom)! I personally think these are better than Krispy Kreme's doughnuts! This recipe isn't very expensive and makes a TON of doughnuts... unfortunately it's been since Thanksgiving since I made them... so I'm not sure exactly how many you can make, but it also depends on the size you make them. But just as a forewarning this is something that takes A LOT of time, the dough sits overnight... and then rises again, so don't think this is one you can just pop out because you're in the mood for doughnuts!

Ingredients:

1 TBSP dry yeast

1/2 Cup Warm Water

3/4 Cup Sugar

1/2 Cup Shortening

1 1/2 tsp Salt

2 Eggs, beaten

5 1/2-6 Cups Flour

2 Cups Milk, scalded

1 1/2 Cup Instant Potatoes

Directions:

Soften yeast in warm water in a small bowl. In a separate bowl mix sugar, shortening, salt, and instant potatoes. Add hot milk and stir to moisten potatoes and melt shortening. Add eggs and 1 cup flour. Beat until smooth and cool to lukewarm. Add softened yeast and mix well. Add enough flour to make a soft dough. Shape into a ball. Cover and refrigerate overnight. Remove dough, punch down. Let stand 20 minutes. Roll 1/2 inch thick, cut with doughnut cutter and arrange on an oiled cookie sheet to let rise until dough is doubled in size. Fry in hot oil (375°F) until light brown, turning once. Drain on paper towel. While the doughnut is still warm I like to put it in a ziploc bag of sugar and make it so it is coated in sugar! If you want to try a glaze you can make it using powdered sugar, water, and vanilla. I'm not sure of the proportions, but you want the glaze to be the consistency of a light cream.

Chicken Salad Sandwich

This one is great if you are hosting a baby or bridal shower! It's a nice light sandwich that tastes great! The recipe I'm giving is to feed 4. However you can quadruple this recipe and it is under $20!!!! And usually if you are serving it at a party each person will only eat half as much, especially if there is other food! I prefer to serve it on a nice fluffy croissant, but slices of bread work just as well.

Ingredients:

1 Cup Cooked diced chicken

20 grapes halved

1/4 Cup Miracle Whip (if you prefer Mayo that would probably work too, I just prefer to use Miracle Whip)

1 Rib of Celery finely chopped

1 green onion, chopped

Salt and Pepper to taste

4 croissants (or 8 slices of bread)

Directions:

In a medium sized bowl mix chicken, grapes, miracle whip, celery, and green onion together. I usually will mix in a little salt and some pepper at this point, but you can leave that as something people can add to their preference. This is also a great mix that you can make up to a day in advance and just have in the fridge ready to be put on the bread!

Peanut Butter Bars

Eating these Peanut Butter Bars is like eating Reese's Peanut Butter Cups! They are SO good... in fact I like them more than Reese's Peanut Butter Cups! This is a recipe my husband got while he was serving a mission for our church.

Ingredients:

3/4 Cup of Butter

1 3/4 Cups Graham Cracker Crumbs (I just use one of the individualized packages that come in the big box you can get)

1 1/2 Cups Peanut Butter

2 Cups Powdered Sugar

2 Cups of Chocolate Chips (or you can use whatever your favorite chocolate is, chocolate chips is just what I usually have around the house!)

Directions:

Melt Butter. Mix in graham cracker crumbs, add peanut butter and powdered sugar. Mix really well. I use a cookie sheet that is about 10x14" and I line it with aluminum foil, you can also use a 9x13 pan the peanut butter portion will be a bit thicker. Put graham cracker mix in pan and spread out to make an even layer.

Melt chocolate. Usually with chocolate chips you can do one cup of chocolate chips in the microwave on high for one minute, then stir until it is smooth, then pour a nice even layer onto the graham cracker layer. 

Cool in the refrigerator for about 20 minutes. You can then cut it into squares.

Or if you're feeling a bit fancy you can use a cookie cutter and cut out cute little shapes to share!

BBQ Chicken Pizza & No Rise Pizza Dough

Here's another one that's under $20, and feeds up to 6 people, but if you have big eaters, plan for it to feed only 4! This recipe is my own that I have perfected! There are two parts to this recipe, first is the no-rise pizza dough recipe, second is the Barbeque Chicken Pizza. Feel free to use whatever toppings you like on top of the pizza! Also if you don't want to make the dough you can always go to a place that makes pizzas and ask if you can buy some dough.

Ingredients:

1 Cup Warm Water (125-130°F; I usually just get the water from the faucet as hot as it will go)

1 package of rapid rise yeast (or about 2 TBSP)

2 1/4 Cups Flour

1 tsp Salt

2 TBSP Sugar

2 TBSP Olive Oil

Directions:

In a small bowl combine water and yeast. Allow yeast to dissolve. In a large bowl mix the flour, salt, and sugar together. 

Next prepare a pan.  I usually use a pizza pan covered in aluminum foil. Also I have found that the pizza is less likely to stick and to brown better on the bottom if you rub the foil with olive oil (about one TBSP). You can also use a cookie sheet or if you want a deep dish pizza use a 9x13" pan. Set pan aside.

Combine dissolved yeast to flour mix, add in olive oil. Mix well.

This will make a soft dough. To keep the dough from sticking to your hands you can rub a little bit of oil on your hands and then press out the dough as you desire.

Ingredients:

1 (18oz) your favorite BBQ sauce (I usually will buy whatever is cheapest!)

1 TBSP Dried Cilantro (fresh works just as well)

1/4 Small Red Onion; sliced or chopped (yellow onions are just as good)

1 lb Cooked Chicken; cut in chunks (1-2 breasts; about 2 cups)

1/2 lb cheese

Directions:

Preheat oven to 400°F. Spread BBQ sauce evenly on dough, I usually use almost the whole container. Sprinkle on cilantro, then onions.

Sprinkle on chicken, then top with cheese. Feel free to put as much or as little of the ingredients. Whatever looks good to you! 

Bake for 15 minutes or until the edges are golden brown. Allow to cool for about 10 minutes before serving. Cut and eat up!

No Bake Cookies

I think these are my husbands absolute favorite cookies! I haven't found anything yet that when given the option he will choose it over these! Once again it's a recipe from my mom, but I have tweaked to find what I like to make it perfect! This recipe makes about 30 cookies... I'm not sure of the cost on this one, mainly because these are all ingredients that I usually have around the house!

Ingredients:

3 Cups oatmeal

3 TBSP Cocoa

1/2 Cup Coconut (optional, I usually leave it out since that's what my husband prefers and I don't usually have coconut laying around)

1/2 Cup Peanut Butter (I use creamy, but crunchy works too)

1/2 Cup Butter or Margarine (if you use the sticks it's one stick)

2 Cups Sugar

1/2 Cup Milk

1 tsp vanilla

Directions:

In a large bowl add oatmeal, cocoa, and coconut (if desired). Stir until well mixed. On top of the oatmeal add peanut butter. 

Melt butter (or margarine). Add sugar and milk. Bring to a boil until between 235-240°F, I have found this to be the perfect temperature. If you don't have a thermometer, then allow mix to boil for approximately 3 minutes.

Once this temperature is reached remove from heat and mix in vanilla. Pour syrup mix into the oatmeal mix. Stir until well blended. Drop onto wax paper (aluminum foil works too). Let set until firm (about 10 minutes).

Won Tons

This is one of my favorite things my mom use to cook, and what makes it even better is that it makes a lot of food for under $20. If you buy the right package of won tons I believe this recipe is inside one of them, but I don't know which brand, sorry. This recipe makes about 50 won tons, and I recommend planning on each person eating about 8 won tons. So, this recipe is good for up to 6 people. I will make it all (even if it's only two of us eating) that way we have leftovers, and this is a meal that I think is just as good cold as they are freshly made (and they make a great snack)!

Ingredients Needed:

1 lb ground pork (or turkey, lamb, or any combination, you can do half and half of different meats if you want)

5 green onions

1 (8 0z) can sliced water chestnuts

1 tsp ground ginger

2 TBSP Soy Sauce

1 package Won Ton wrappers (these can usually be found in the produce section, in a cool place)

Oil for deep frying (I prefer either Vegetable or Canola Oil)

4 cups cooked Rice (side)

Sweet and Sour Sauce, Teriyaki Sauce, or Soy Sauce (optional, for dipping)

Directions:

This is a recipe where you get to dig in and get your hands messy (feel free to let your kids help)!!!!

Chop onions (using all of the onion) all the way up through the green. I usually don't use the top inch or so, usually because it doesn't look so good! Drain the water from the water chestnuts and finely chop. In a medium sized bowl mix pork, onions, water chestnuts, ginger, and soy sauce. I usually will just dig in with my hands and get it all nice and mixed up (make sure you remove any rings you may be wearing)! 

Next you will fill the won ton. To do this you will put about one teaspoon of the meat mix onto the center of the won ton wrap. Next moisten (with either the water drained from the water chestnuts or just water) the edge of the wrap (I only do half, I think it sticks better, if you get the square wraps just moisten two tangent edges, if you get the circle wraps moisten half the circle). Next fold in half over the filling. Starting at one edge, pinch the edges closed with thumb and finger. You can leave them just like this, but I like to bring the two corners that are farthest apart, add a little water, and stick together. Continue this until you have filled all the won tons. I usually will put them on a cookie sheet that I have lined with wax paper. What's nice about doing that is that you can have layers of wax paper and won tons.

Heat oil to 350°F, this is usually a medium to medium high heat on the stove. Fill pan with enough oil to cover won tons (about 1 inch deep). Fry won tons (I usually do about 6 or 7 at a time) until golden brown, turn once so won tons are golden on each side. Drain on paper towels.

Serve with rice and dipping sauce. ENJOY!!!

Welcome!

I have decided to have a blog of all my favorite recipes, that way they are here for my friends, family, and anyone else who is interested in trying them!

I love to cook and bake I just wish I had more time for it. I currently am a wife of a student (who is also working full-time), a mother to one very active boy, and expecting another boy. Needless to say I expect in the future food is something we will go through A LOT of!

I hope that you find this site useful for your meal planning too!