Natalie's Rolls

Ingredients:
1 Can Evaporated Milk + enough water to make 5 Cups Liquid (I sometimes heat it to scalding temperature, but then cool it until it is comfortable but hot to my wrist.  Sometimes your hot water plus the milk is hot enough.)

5 scant Tbsp Yeast
1 Tbsp Dough Enhancer
1 1/4 Cup Sugar
5 scant tsp. Salt
1 1/4 Cubes melted Butter
6-7 Eggs
8-13 Cups Flour (May use more for bread 1-2 cups)


Directions:
(This amount fits in the Bosch.  For larger get togethers, mix twice.)
Pour hot liquid into Bosch.  Add yeast, spreading across liquid & mix.
Add dough enhancer & mix.
Add sugar & mix.
Add salt & mix.
Add 5 cups flour & mix.
Add 3 more cups flour & mix.
Add melted butter & mix.
Add eggs, mixing after each.
Add 4-5 more cups flour, mixing after each. (For bread, add 1-2 more cups flour.)

Butter a large bowl & put mixed dough into bowl.  Cover with plastic wrap & refrigerate 45 minutes. Punch down & let rise 45 minutes more in fridge.  Grease pans or use parchment sheets. Butter hands & shape into rolls.  Place 20 on cookie sheet & then let rise on counter for 45 min (double in size). Bake @ 350 for 15-16 minutes for rolls, 30 minutes for bread.

Soft Pretzel Nuggets (Rolls)

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{Auntie Anne’s Inspired} Soft Pretzel Nuggets

Ingredients

• 2 1/4 teaspoons active dry yeast
• 2 tablespoons granulated sugar
• 1 teaspoon salt
• 1 1/2 cups warm water
• 4 cups flour
• 1/4 cup baking soda
• 2 cups warm water
• Kosher salt (for topping)
• Melted butter

Instructions

1. Dissolve yeast, sugar and salt in 1 1/2 cups warm water.
2. Stir in flour.
3. Knead until smooth and elastic.
4. Place dough in a well oiled bowl and turn to coat.
5. Cover and let rise for one hour.
6. Preheat oven to 425°F.
7. Turn dough onto floured surface. Pat down and cut into 12 pieces.
8. Roll each piece into a rope and cut into small sections.
9. Dissolve baking soda in 2 cups warm water.
10. Dip dough pieces into baking soda solution.
11. Place pieces on a greased cookie sheet.
12. Sprinkle with kosher salt.
13. Bake for 7-8 minutes until golden brown.
14. Dip each nugget in melted butter after baking.

Aylee's Scrambled Eggs

Aylee's Scrambled Eggs

Crack Eggs (Appx. 1 per person) into medium mixing bowl
Add 1 tsp milk per egg
Season with Salt or Seasoning Salt & Pepper

Put skillet on stove, set at about "6" and get the pan warming up.  If you are not using a non-stick pan, add oil.
Lightly beat egg mixture with a fork.
Dump into preheated pan.
As soon as eggs start to set, begin scrambling them with a spatula.  Continue scrambling until they all look dry.  Don't let them brown.

Aliece's Chicken Noodle Soup

Aliece's Chicken Noodle Soup

Fill a pot half way with hot water.  Turn burner on to high and get the water boiling.  Once it is boiling, turn it down to about 3.

Add:
2-3 stalks of celery with the leaves -- chopped small
15-20 baby carrots -- chopped small
6 cups of soup noodles
1 can of chicken chunks (break it up before adding)
2 TBSP dried onion
8 chicken bullion cubes
1 Bay Leaf
2 tsp Salt
1/4 tsp Pepper

Let it boil for 15-20 minutes or until everything is tender.
Enjoy!

Roasted Vegetable Lasagna

Roasted Vegetable Lasagna

for the bechamel:
1/2 cup butter (1 stick)
1/2 cup flour
4 cups milk
some grated nutmeg
1/2 tsp ground white pepper
1 chicken bouillion cube (amount that you would dissolve in 1 cup water)
note: if you are using Knorr bouillion cubes, remember they are for 2 cups of water - just cut them in half)

Vegetables to roast (you can use anything you like)
I used a combination of zucchini, yellow squash, carrots, 3 garlic cloves and some chopped up fresh spinach

Lasagna noodles for one 13x9 inch baking pan
I don't recommend "no boil" noodles for this lasagna.

1 cup grated Parmesan cheese
1 cup shredded mozzarella cheese

For the bechamel:
In a medium sized saucepan, melt the butter.  Whisk in the flour and cook for just a minute or so.  Slowly add the milk and keep whisking.  Add the nutmeg, white pepper and bouillion cube and whisk.  Cook for a few minutes, whisking, until the bechamel has thickened slightly.  Set aside to cool.  Stir it once in a while so a skin doesn't form.

For the vegetables:
Chop vegetables uniformly.  Mince garlic.  Combine half the mixed vegetables on a baking sheet pan.  Drizzle with olive oil, salt and pepper.  Roast for several minutes at 400 degrees.  Stir.  Roast for several minutes more until vegetables are soft.  You can roast a little longer, if you like them to be slightly carmelized.  Repeat with remaining vegetables.  Set aside to cool slightly.

Cook lasagna noodles for 5 minutes, until soft.  Shock in a bowl of ice water, lay on towels to dry.

Spray a 13x9 baking pan with a little cooking spray.  Spoon some bechamel thinly on the bottom of the pan.  Start with a layer of noodles, a layer of bechamel, some vegetables, and then a layer of a little parmesan and mozzarella.  Repeat layers until you have 6 layers of noodles.  On top of the last layer, don't use any vegetables, just some bechamel and the remaining cheeses.  Cover tightly with foil.

 At this point, you can refrigerate this for a day if you want.  When you are ready to bake, bring to room temperature for an hour and then bake for 50 minutes in a 350 degree oven.  Remove foil.  Bake for a little longer until top is slightly golden.  Let sit for 15 minutes before slicing.

Caramel Brownies

6 Tbsp melted butter
50 caramels
2/3 C evaporated milk
1 pkg German chocolate cake mix
1 C chocolate chips

In a sauce pan, combine caramels and 1/3 C evaporated milk. Cook over low heat, stirring often until caramels are melted.

In large bowl, combine cake mix, melted butter, & 1/3 C evaporated milk. Stir by hand until dough holds together.

Press half the dough into the bottom of a greased & flowered 9x13 pan. Bake for 6 minutes at 350. Remove from oven and sprinkle chocolate chips over baked crust. Spread caramel mixture over chips. Crumble remaining dough over caramel mixture. Return to oven for 15-18 minutes. Cool & refrigerate to set caramel.

Chocolate Zucchini Cake

Chocolate Zucchini Cake

Adee (& Josi Christensen)

½ cup butter or margarine (or applesauce)

½ cup oil

1 ¾ cup sugar

2 eggs

1 tsp vanilla

Mix together.

½ cup sour or butter milk (milk + ½ tbsp lemon juice … let sit 5 minutes)

2 ½ cups flour

1 tsp baking soda

1 tsp cinnamon

½ tsp salt

4 tbsp cocoa

2 (or more) cups grated zucchini

Add one cup of the flour and all other ingredients (except milk & zucchini) to wet ingredients. Add milk. Add the remaining flour and the zucchini.

Grease 9x13 pan with shortening and dust with sugar and cinnamon.

Sprinkle nuts, chocolate chips and brown sugar on top.

Bake at 325 for 45 minutes.

Roasted Tomato Basil Soup

Roasted Tomato Basil Soup

Yield: Serves 4-6

ingredients:

2 1/2 pounds Roma tomatoes, cut in half lengthwise
4 tablespoons olive oil, divided
Salt and pepper, to taste, for seasoning tomatoes
1 medium onion, chopped
4 cloves of garlic, minced
Dash of red pepper flakes
1 cup freshly chopped basil
1 (15 ounce) can diced tomatoes
4 cups vegetable broth (you can use chicken broth)
Salt and pepper, to taste

directions:

1. Preheat oven to 400 degrees F. Spread the tomatoes on a baking sheet and drizzle with 2 tablespoons of olive oil. Season with salt and pepper and roast for about 45 minutes.

2. In a large stockpot, heat the other 2 tablespoons of olive oil over medium heat. Add the onion and cook until tender, about 2-3 minutes. Stir in the garlic and red pepper flakes. Cook for another 2-3 minutes. Add the canned tomatoes, fresh basil, and vegetable broth. Stir in the oven roasted tomatoes. Cook for about 30 minutes over medium-low heat.

3. Use an immersion blender to puree the soup in the stockpot, or transfer soup to a food processor or blender to blend. The soup should be smooth, with a few tomato chunks. Season with salt and pepper, to taste, and serve warm.

Note-be careful when transferring the soup to a blender or food processor. You may want to wait until it is at room temperature to blend.

Almond Roca (toffee)

1 lb salted butter
1 lb white sugar (2 1/4 C)

Melt butter in a heavy cast iron or steel pot (no aluminum pots) over medium-low heat. Add sugar to melted butter. Continuously stir over medium-low heat. The mixture will go through several phases of consistency and color. It will get yellow and frothy, then it gets a little more brown and the butter separates from the sugar mixture. Keep stirring until the butter is incorporated again. As soon as they come back together, pour onto a cookie sheet. It should be the color of caramel, or peanut butter. (Stir continuously for around 20 minutes total.)

Pour into a cookie sheet. Let harden.
Sprinkle semi-sweet chocolate chips on the top. When melted, spread over entire pan. Sprinkle finely chopped almonds over the chocolate.

Break with a butter knife to enjoy bite size pieces.

Pumpkin Chocolate chips cookies

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup white sugar
• 1 cup light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup canned pumpkin puree
• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 2 cups (12-ounce bag) milk chocolate chips, not semisweet
• Nonstick cooking spray or parchment paper

Directions

Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper.
Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.

Candied Nuts

2 egg whites
2 teaspoons vanilla
4 cups whole almonds or pecans
1 cup brown sugar
1/4 teaspoon salt
2 teaspoons ground cinnamon




Lightly beat the egg white; add water, and beat until frothy but not stiff. Add the nuts, and stir until well coated. Mix the sugar, salt, and cinnamon, and sprinkle over the nuts. Toss to coat, and spread evenly on the prepared pan.





Bake for 1 hour at 250 degrees on a lightly greased 10x15 jellyroll pan, stirring occasionally, until golden. Allow to cool, then store nuts in airtight containers.

Sweet Peanut Brittle

1 cup  sugar

1/2 cup  light corn syrup

1 Tbsp.  butter

2 cups  PLANTERS COCKTAIL Peanuts

1 tsp.  baking soda

1 tsp.  vanilla

4 squares  BAKER'S Semi-Sweet Chocolate

1/4 cup  PLANTERS Creamy Peanut Butter

 

SPRAY large baking sheet with cooking spray. Microwave sugar and corn syrup in large glass microwaveable bowl on HIGH 5 min. Stir in butter and peanuts. Microwave 3 to 4 min. or until pale golden brown. Stir in baking soda and vanilla. (Mixture will foam.) Spread onto prepared baking sheet. Cool completely. Break into pieces.
MICROWAVE chocolate in 1-cup glass measuring cup on HIGH 1 to 2 min. or until chocolate is melted when stirred. Add peanut butter; stir until melted. Dip half of each candy piece in chocolate mixture; scrape bottom against edge of cup to remove excess chocolate. Place on sheet of foil or waxed paper. Refrigerate 20 min. or until chocolate is firm. 

Chocolate Cookie Bark

2 Tbsp.  PLANTERS Creamy Peanut Butter

1 pkg.  (6 squares) BAKER'S White Chocolate, melted

10 OREO Cookies, coarsely crushed, divided

1 pkg.  (8 squares) BAKER'S Semi-Sweet Chocolate, melted

 

ADD peanut butter to white chocolate; mix well. Stir half the crushed cookies into each bowl of melted chocolate.
DROP spoonfuls of the chocolate mixtures onto waxed paper-covered baking sheet, alternating colors of chocolates. Swirl with knife.
REFRIGERATE 1 hour or until firm. Break into pieces. Store in airtight container in refrigerator. 

Brittany's Best Brownies

1 cup butter
1/2 cup cocoa powder
2 cups flour
1 tsp baking powder
1/4 tsp salt
4 eggs
2 cups sugar
2 tsp vanilla

Melt butter in sauce pan. Remove from heat and stir in cocoa and sugar until well blended. Add eggs and stir just until blended. Do not over stir. Sift flour, baking powder, and salt together. Add to cocoa mixture and stir well. Stir in vanilla. Pour into buttered 9x13 pan. Bake at 350 for 20-25 minutes or until edges look firm.

Cheese Ball

1 pkg cream cheese
1 Tbsp heaping miracle whip
1-2 Tbsp Parmesan Cheese
2-4 shakes of Worcestershire Sauce
2-4 shakes of Accent
1 tsp onion salt
Bacon Bits- the soft real kind

Roll in sunflower seeds and chill.

Christmas Pull Apart

Use a bunt cake pan. Spray with non stick spray.
Put 21 of the rhodes rolls in the pan.
3/4 cup brown sugar sprinkle over frozen rolls
1 small pkg butterscotch cooked pudding dump in dry
1 cube margarine melted, pour over the top of everything
3/4 tsp cinnamon
pecans (optional)

Spray clear wrap with non stick spray and cover the pan and leave overnight to rise.
Make a sauce out of butter, sugar and cinnamon.
Cook on 350 for 30 min.
Check at 20 min.. If getting dark, cover pan with tin foil until done cooking.
I cover a cookie sheet with tin foil and cook this on top of it so it doesnt get all over your oven.
Pull it out and tip over on cookie sheet and you are ready to eat!

Chocolate Pie Deluxe

Ann's Chocolate Pie Deluxe

6 large marshmallows or 1.5 cup miniature marshmallows.
1.5 cup milk
1 bar 9.75 oz milk chocolate (I use 1.25 cups of semi-sweet chocolate chips)
1 cup whipping cream whipped

Prepare crust (I usually purchase a graham cracker crust). Heat marshmallows, milk and chocolate over med. heat, stirring constantly just until marshmallows and chocolate melt and blend. Chill until thickened. In chilled bowl, beat cream until stiff. Stir in marshmallow mixture to blend. Fold into whipped cream.Pour into crust. Chill at least 3 hrs. or until set. If desired, garnish with whipped cream and chocolate curls.

Raspberry topping.

Thaw a package of frozen raspberries. Make the Raspberry Danish Dessert according to the package directions for pie glaze only use the juice from the raspberries in place of water. You may need to add more water to get the right amount of liquid. 

Cool slightly and add the raspberries. Chill. When you serve the pie, spoon the raspberry fruit sauce over the chocolate. Top with whipping cream.

Chewy Granola Bars

 4 1/2 cups rolled oats
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon vanilla extract
2/3 cup butter, softened
1/2 cup honey
1/3 cup packed brown sugar
2 cups miniature semisweet chocolate chips

Directions

1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease one 9x13 inch pan.
2. In a large mixing bowl combine the oats, flour, baking soda, vanilla, butter or margarine, honey and brown sugar. Stir in the 2 cups assorted chocolate chips, raisins, nuts etc.
3. Lightly press mixture into the prepared pan. Bake at 325 degrees F (165 degrees C) for 18 to 22 minutes or until golden brown. Let cool for 10 minutes then cut into bars. Let bars cool completely in pan before removing or serving.

Tater Tot Casserole

Brown 1/2 to 1 pound hamburger
Add a can of mushroom soup, beans, 1/2 soup can of milk or water.
Put in 9x13 pan and top with tater tots.
Bake at 350 for 20-30 min.

Pork Chops and Rice in Mushroom Soup

Use 3 cups of rice and add 2 cans mushroom soup and 2 cans water. Mix well. Add Brown pork chops (season). Cover with tin foil. Bake 1 hour at 350 degrees.