Camille's Rolls

6 c. Water

2T Yeast

1c. Sugar

1T Salt

1/2c Vegetable oil

10-13c flour

Combine water and yeast in a mixing bowl and let set for 5 minutes. Add oil, oil, sugar, salt, and abut 5 cups of the flour. Mix until smooth. (it should look like pancake batter.) Let rise for 20 minutes. (Do not skip allowing it to rise!) Add remaining flour a little at a time, until the dough pulls completely away from the sides. Let rise in a greased bowl until it doubles in size. (about an hour) Then roll into small balls. (about the size of an apricot) Place balls onto a greased cookie sheet. (there should be 5 across and 7 down) let rise about 45 minutes. Bake in preheated oven set on 350' for 20-23 minutes. When done, generously brush tops with melted butter while still hot.

Heather Davis

Chicken Broccoli Divan with Roll

And

Peanut Butter Blossoms

Chicken Broccoli Divan

1lb. fresh broccoli, chopped or 1 pkg. frozen broccoli cooked and drained.

1 ½ cups cooked cubed chicken

2 tbsp dry bread crumbs

1tbsp melted butter

1 can campbell’s condensed broccoli cheese soup

1/3 cup milk

½ cup shredded cheese (optional)

Cook up your broccoli and chicken and when they are done place them in a 9” pie plate. Stir bread crumbs and butter in small bowl. Stir soup and milk in small bowl until mixture is smooth. Pour over broccoli and chicken. Top with cheese if desired. Sprinkle with bread crumb mixture. Bake at 400*F. for 25 minutes or until hot and bubbling.

Peanut Butter Blossoms

48 Hershey’s Kisses

2tbsp milk

½ cup shortening

1 tsp vanilla extract

¾ cup peanut butter

1 ½ cup flour

1/3 cup sugar

1 tsp baking soda

1/3 cup brown sugar

½ tsp salt

1 egg

Heat oven 375*F. Beat shortening and peanut butter in large bowl until well blended. Add sugar and brown sugar, beat until fluffy. Add egg, milk and vanilla, beat well. Stir together flour, baking soda, and slat. Shape dough into 1-inch balls. Roll in sugar, place on ungreased cookie sheet. Bake 8-10 minutes or until lightly brown. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to rack. Let cool.

Rolls

Buy frozen roll dough at the store and do as it says on the package.

Julie Peterson

Cream of Broccoli Soup

6 TBSP Butter

1 TBSP Finely Chopped Onion

5 TBSP Flour

1 Cup Chicken Broth

2 Cups Milk

3/4 tsp Salt

Dash Pepper

1 package (10 oz) Frozen Chopped Broccoli, Defrosted

Yield: 4 Servings

Combine butter and onion in 2 quart casserole. Cook at High 1 1/2 to 2 minutes; blend in flour. Gradually add broth, milk, salt, pepper; stir until smooth. Cook at Medium 7 to 9 minutes, or until soup slightly thickened; stir occasionally. Add broccoli and puree in food processor or blender. Return to casserole. Cook at Medium 3 to 4 minutes; stir once.

German Sweet Chocolate Pie

1 (4oz) bar German sweet chocolate, chopped

1/3 cup milk

4 oz. cream cheese, softened

2 TBSP sugar

1 (12oz.) container frozen whipped topping, thawed

1 (9 inch) prepared graham cracker crust

Microwave chocolate and 2 TBSP of the milk a large bowl for about 2 minutes or until chocolate is almost melted, stirring halfway through heating time.  Stir until chocolate is melted and mixture is smooth.  Beat in cream cheese, sugar and remaining milk with a wire whisk until blended.  Refrigerate 10 minutes.  Gently fold in 3 1/2 cups of the whipped topping until no streaks remain.  Spoon into crust, return to refrigerator until served.

Deborah Nelson

Buffalo Chicken Pasta

Green Beans

Rolls

Buffalo Chicken Pasta

·       4 0z. bow tie pasta

·       1 lb skinless, boneless chicken breast

·       Salt and pepper

·       1/3 cup flour

·       8 T. butter

·       ¼ c Louisiana hot sauce

Instructions

1.     Cook pasta

2.     Cut chicken into bite size pieces

3.     Coat chicken in flour and seasoning

4.     Heat 3 Tbsp butter.

5.     Cook chicken

6.     Heat remaining butter and add hot sauce

7.     Mix everything together

Texas Roadhouse Rolls

·       2 tsp. active dry yeast (plus 1 tsp. sugar)

·       ¼ cup warm water

·       1 cup milk

·       1 Tbsp. melted butter

·       ¼ cup sugar

·       3-4 cups flour

·       1 egg

·       1 tsp salt

Instructions

1.     Add yeast and 1 tsp sugar to the warm water. Set aside.

2.     Place milk in microwave for 45 seconds. Add butter to milk and stir in until butter is completely melted. Check the temp of the milk, it should be lukewarm, if not then allow to cool until lukewarm.

3.     Once yeast has doubled in volume, add yeast mixture to milk mixture in the bowl of a stand mixer. Add the sugar and enough flour (about half) and mix until it reaches the consistency of a muffin batter. Let rest for 10 minutes.

4.     Add egg and salt to the mixture. Beat well. Add enough remaining flour to make flour to form soft dough.

5.     Knead dough in mixer with dough hook until smooth and satiny.

6.     Cover and let rise in a warm area until double in size.

7.     Once double in size punch and let rest for 10 minutes.

8.     Press of roll dough on a lightly floured surface. Shape into a long rectangle. Cut the rectangle in half using a pizza cutter and then cut each half into 6 pieces.

9.     Place on greased baking sheets and let rise until doubled.

10.  Bake at 350 F for 10-15 minutes. Until golden brown. Makes 1 dozen.

Lexie Turpin

Chicken Caesar Salad

2 chicken breast, cut into strips      3/4 cup Caesar salad dressing

8 cups Romaine Lettuce                    1/2 Cup grated parmesan cheese

1 cup croutons                                     Olives and tomato wedges

Mix all together and serve with warm roads rolls

Pineapple Bars

1/2 cup butter    1/2 cup shortening     2 cup flour       3/4 cup sugar    

1t. vanilla             1/2t. salt               

Mix butter, shortening, flour, sugar, vanilla, and salt together until crumbly. Pat 3/4 of the mixture in the bottom of a ungreased 11x7 pan.

Combine:

        1 can crushed pineapple       1 egg yolk       1t. lemon juice       3/4 cup sugar     3T cornstarch into a pan. cook stirring constantly until thick. pour on top of crumbly mixture. Top with the rest of crumble mixture. Bake for about 50 to 60 minutes at 325.

30 Minute Rolls

1 cup plus 2 T warm water

1/3 cup oil

2 T yeast

¼ cup sugar

½ t salt

1 egg

3 ½ cups flour

1.    Preheat oven to 400 degrees.

2.    In the bowl of a stand mixer, combine water, oil, yeast, and sugar.  Allow mixture to rest for 15 minutes.

3.    With a dough hook, mix in salt, and egg and 2 of the coups of flour until combined.  Add remaining flour ½ cup at a time.

4.    Shape dough into 12 balls and let rest for 10 minutes.

5.    Place rolls in greased 9x13 pan or baking sheet.  Bake at 400 degrees for 10 minutes or until tops are golden brown.  Makes 1 dozen.

Shayna Behunin

Fettuccine Alfredo

¼ cup butter

¼ cup flour

1 ½ cups half and half

1 ½ cups water

2 tsp. chicken bouillon

½ cup Parmesan cheese

Salt and pepper

Cooked fettuccine noodles

Melt butter in medium saucepan over medium heat. Stir in flour to make a paste. Slowly stir in half and half until smooth. Add water and chicken bouillon. Let simmer and thicken slightly. Stir in Parmesan cheese. Add salt and pepper to taste. Serve over cooked pasta.

Berry Trifle

1/4 cup plus 2/3 cup sugar

1/4 cup fresh lemon juice

1/4 teaspoon almond extract

1 premade angel food cake, cut into 1-inch slices

1 pound cream cheese, at room temperature

2 cups heavy cream, at room temperature

2 pints strawberries and blueberries, hulled and sliced

Heat 1/4 cup sugar, the lemon juice and 1/4 cup water in a saucepan over medium-high heat, stirring, until the sugar dissolves. Remove from the heat and stir in the almond extract. Brush both sides of each slice of cake with the syrup. Cut the slices into 1-inch cubes. Beat the remaining 2/3 cup sugar and the cream cheese with a mixer on medium speed until smooth and light. Add the cream and beat on medium-high speed until smooth and the consistency of whipped cream. Arrange half of the cake cubes in the bottom of a 13-cup trifle dish. Sprinkle evenly with a layer of blueberries. Dollop half of the cream mixture over the blueberries and gently spread. Top with a layer of strawberries. Layer the remaining cake cubes on top of the strawberries, then sprinkle with more blueberries and top with the remaining cream mixture. Finish with the remaining strawberries and blueberries, arranging them in a decorative pattern. Cover and refrigerate 1 hour.

Camille Kober

Copper Carrots

1/2 bag of baby carrots                                   4 Tbs orange juice (about 1 orange worth)

4tsp. sugar                                                      2Tbs butter or margarine

1tsp cornstarch                                               1 tsp parsley

1/2 salt

1/4 ground sugar

in a small pan cook  carrots in water until tender; drain. remove carrots: about 1hr 10min. In a saucepan, combine sugar, cornstarch, salt and ginger. Gradually stir in orange juice; bring to a boil. Cook and stir for 2 minutes. Add butter. Return carrots to pan: heat through Sprinkle with parsley if desired.

BBQ Chicken

6 skinless chicken breasts (frozen)

Bake frozen chicken in a cake pan, covered in tinfoil, for 1hour on 350`. uncover chicken and pour sauce mixture over the top of the chicken. Bake 30 minutes more.

Sauce

1/2 cube butter                         1Tbs. Prepared mustard

3 Tbs. brown sugar                  1tsp. lemon juice

1/2 ketchup                              1tsp 1/2 tsp Worcester sauce

1/2 can chili sauce                   1tsp Celery Seed

Melt butter and stir in brown sugar until blended. then add the remaining ingredients. stir.

Pistachio Desert

                   Crust                                   

1c. walnuts                                                      Mix and cut in butter bake at 350` for 10min

1c. flour                                                      Cool before 2nd layer (10min)

1 cube butter

                  2nd layer

2 pkg. cream cheese                                     Mix soft cream cheese and cool whip together until smooth

16 ounce. cool whip                                    add powder sugar and put on top of cooled crust

1c powder sugar

                  3rd layer

2pkg pistachio pudding                                    Mix together until thickened. add on top of 2nd layer

3c milk

                  4th layer

1 pt whipping cream                                    Blend cream until thick add sugar and vanilla. Place on top of 3rd

1/2 c sugar                                                      layer refrigerate for 3hrs.

Ryan Aagard

Fried Chicken

Chicken Flavored Rice

Green Beans

Corn Bread

Ice Cream

Crispy Fried Chicken

  

·      1/2 (4 pound) chicken, cut into pieces

·      1/2 cup buttermilk

·      1 cup all-purpose flour for coating

·      1/2 teaspoon paprika

·      salt and pepper to taste

·      4 cups vegetable oil for frying

Directions

NOTE: Recipe directions are for the original serving size of 8.

1. Take your cut up chicken pieces and skin them if you prefer. Put the flour in a large plastic bag (let the amount of chicken you are cooking dictate the amount of flour you use). Season the flour with paprika, salt and pepper to taste (paprika helps to brown the chicken).
2. Dip chicken pieces in buttermilk then, a few at a time, put them in the bag with the flour, seal the bag and shake to coat well. Place the coated chicken on a cookie sheet or tray, and cover with a clean dish towel or waxed paper. LET SIT UNTIL THE FLOUR IS OF A PASTE-LIKE CONSISTENCY. THIS IS CRUCIAL!
3. Fill a large skillet (cast iron is best) about 1/3 to 1/2 full with vegetable oil. Heat until VERY hot. Put in as many chicken pieces as the skillet can hold. Brown the chicken in HOT oil on both sides. When browned, reduce heat and cover skillet; let cook for 30 minutes (the chicken will be cooked through but not crispy). Remove cover, raise heat again and continue to fry until crispy.
4. Drain the fried chicken on paper towels. Depending on how much chicken you have, you may have to fry in a few shifts. Keep the finished chicken in a slightly warm oven while preparing the rest.

Grandmother’s Buttermilk Cornbread

·      1/2 cup butter

·      2/3 cup white sugar

·      2 eggs

·      1 cup buttermilk

·      1/2 teaspoon baking soda

·      1 cup cornmeal

·      1 cup all-purpose flour

·      1/2 teaspoon salt

Directions

1. Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
2. Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

Taisha Ellison

Tossed Salad and Breadsticks

Spinach Lasagna Roll Ups

Lemon Cheesecake garnished with

Strawberries and Chocolate

Spinach Lasagna Roll Ups

1 pound lasagna noodles

1 15 oz. package ricotta

1 cup shredded mozzarella

¼ cup grated parmesan

1 whole egg

10 ounce frozen spinach or use fresh

2 ½ cup marinara sauce

1 dash salt and pepper

1 drop non-stick cooking spray

1.     Get a large pot of water boiling with a dash of salt.  When it comes to a full boil, add the lasagna noodles and cook until al dente (soft but not soggy… about 12-15 minutes).  When they are finished cooking, drain in a colander.

2.     While the noodles are boiling, prepare the filling.  Thaw the package of frozen spinach in the microwave and then squeeze out as much excess liquid as possible.

3.     Combine the spinach in a bowl with the ricotta, mozzarella, parmesan, egg, freshly grated pepper and about ¼ tsp. of salt.  Mix until well combined.

4.     When the noodles and filling are ready to go, preheat the oven to 400 degrees.  Prepare a glass casserole dish by spraying with non-stick spray.

5.     On a clean surface, lay out a few noodles at a time.  Place a few tablespoons of filling on each noodle and spread to cover from edge to edge.  The filling does not need to be thick because once the noodle is rolled up, it will be compounded.  Make sure to spread it all the way to the edges of the noodles.

6.     Roll the noodles up and place in the prepared casserole dish.  Repeat until all of your filling is gone (there may be some noodles left over, these are “back ups” in case any of the others rip during assembly).

7.     Pour the marinara sauce over the rolled noodles making sure to cover all surfaces.  The sauce will keep the noodles hydrated and soft while baking. 

8.     Cover the dish in foil and bake for 30 minutes.  Sere hot or divide into individual portions and refrigerate.

Parmesan Breadsticks

12 Rhodes frozen rolls

½ cup butter, melted

1 cup parmesan cheese, grated or powdered

¾ tsp. salt

¼ tsp. garlic powder

Italian seasoning

Thaw rolls at room temperature.  Melt butter and spread half of it onto cookie sheet.  Sprinkle ½ cup cheese onto butter on cookie sheet. Shape each roll into a breadstick and place on cookie sheet on top of butter and cheese.  Allow to rise until double in size.  Using a pastry brush use the remaining melted butter on the breadsticks.  Mix together seasonings and sprinkle over to of breadsticks.  Sprinkle the breadsticks with the remaining1/2 cup of cheese.  Bake at 350 for about 15 minutes.  Feel free to add more or less seasoning according to your preference.

No Bake Cheesecake

1 can sweetened condensed milk

1/3 cup lemon or lime juice

1 8 oz. package cream cheese

Leave the cream cheese out for a couple hours at room temperature.  The cream cheese will become soft and smooth.  The importance of this is to create a smooth texture.

In a mixing bowl, mix cream cheese before mentioned ingredients.  Please not:  the lemon/lime juice must come last.  The reaction of the citrus juice will start to harden your mixture almost immediately.

On the low speed of your mixer, blend well.  Around 2 minutes or so is plenty, just make sure all ingredients are incorporated.  Pour mixture into a waiting graham crust or other crusts you may desire.

Refrigerate for an hour to an hour and a half and viola!