This is a really fun recipe to make if you want to change things up a bit at your summer grill-out or you can also serve these with your favorite soup, stew or chili during the winter!
1/2 cup warm Water
1/3 cup Oil
1/4 cup Sugar
1& 1/2 tsp. Salt
2 tbls. minced Onion ( or 1/2 an envelope of Onion Soup mix)
2 Eggs ( room temp.)
4 cups Flour (you may need up to a 1/2 cup extra just depending on the day)
Directions:Mix everything except the flour in a big bowl, then add 2 cups of the flour, beat for 2 minuets with beater, then gradually add the rest of the flour – knead – let rise until it has doubled in size – knead into roll shapes – then let rise again (at least 10 minuets – bake at 375 degrees for 12-15 minuets.
Happy Monday! This is one of my favorite (comfort-food) type of meals. It’s super easy to throw together, and you can really change things up depending on how you like it…I’ve added things like horse-radish before, but again it just depends on how you prefer you meal to taste : )
1 box No-Bake Lasagna Noodles
1 large jar Alfredo Sauce
2 cups diced Carrots
2 cups diced Zucchini
1 medium size onion, chopped
1 cup finely chopped Kale
16 ounces Ricotta Cheese
1 bag /3 cups Mozzarella Cheese
Salt & Pepper
Directions: Starting with the noodles, Layer everything on-top of each other. Cover with Mozzarella, then Bake @ 350 degrees for approximately 45 minuets.
Crock-Pot Directions: Just do the same layering thing with all the ingredients that you would normally do, but instead just put it in your crock-pot and then set it on high for 3-4 hours (or until completely heated and bubbling)
Tip: Times in cooking may vary depending on the brand of crock-pot you own, so just adjust your cooking time if you know from experience that it will take more or less time. 🙂
I just wanted to let you in on a favorite soup of mine! I first tried this recipe last fall, and it is a true crowd pleaser! 🙂
On side note: the reason why I’m not posting the recipe right here & now on Sweet 16’s Country Kitchen, is because The Pioneer Woman has a full length version (with pictures and everything!) already posted on her website….and also, i am working on a crock-pot/slow-cooker version of the recipe! So anyways! Head on over there for her fabulous –Recipe for Italian Chicken Soup– and enjoy her amazing recipe! 🙂
3 whole Bell Peppers, Finely Diced (red, Yellow, Orange)
5 ears Corn, Kernels Sliced Off
1/4 cup All-purpose Flour
3 cups Chicken Stock Or Broth
2 cups Half-and-half
1 cup (heaping) Grated Monterey Jack
1 cup (heaping) Pepper Jack
1/3 cup Sliced Green Onions
Directions: In a large pot, melt butter over medium-high heat. Cook onions for a couple of minutes. Add bacon and cook for another minute or so, then add diced bell peppers and cook for a couple of minutes. Finally, add corn and cook for a minute.
Sprinkle flour evenly over the top and stir to combine. Pour in broth and stir well. Allow this to thicken for 3 or 4 minutes, then reduce heat to low. Stir in half-and-half, then cover and allow to simmer/thicken for 15 minutes or so.
Stir in cheeses and green onions. When cheese is melted and the soup is hot, check seasonings. Add salt and pepper as needed. Ladle into hollowed out (bread) boules and serve immediately.
-Oh, One last thing! I will be posting the recipe that i used for the bread boules, and also a crock-pot (revised) version of this recipe in the near future – so keep an eye out! 😉
“We do not understand the intricate pattern of the stars in their courses, but we know that He who created them does, and that just as surely as he guides them, he is charting a safe course for us.” ~Billy Graham
Creamed tuna is a quick, easy meal to make. It is good over buttered toast or mash potatoes.
1 TBSP. butter
3/4 cup flour
1-2 cups milk
1-2 cans tuna
1/8 tsp. cayenne pepper
salt (amount as desired)
pepper (amount as desired)
Melt butter, and then fry the flour in the butter until brown. Add milk and stir. Drop in peas and tuna, and heat until it’s all thick and warm. Add more milk if needed to bring it to the consistency you desire. Salt, pepper and cayenne pepper for taste, then serve over buttered toast or mashed potatoes.
A dear older couple that lived near us when we were growing up, used to invite all of us kids over for supper at least once a week, and on cold blustery winter days, their kitchen was the place to be! You see, Meatball chowder was the only meal that Mrs. E would let Mr. E make without her supervision. lol – it was his finest dish however, and whenever there was the rumor that Mr. E was to make it we would flock on over to “help” him, aka taste test! 😉 Anyhow, Meatball chowder is just one of those childhood recipes that never gets old and is a sure people please ‘r!
2 lbs. Meatballs ( we cut them in half, but you don’t have too)
1 tall can V8 Tomato Juice [round about 1 1/2 cups]
5 cups Water
1 tsp. Season Salt
1 tsp. Marjoram
1 tbs. Beef flavoring or very strong broth
3 cups diced Potatoes
3 cups diced Celery
3 cups diced Carrots
1 large diced Onion
1 can Corn
Directions: Combine all the liquids together in a large cooking pot. Add the spices/salts and let them dissolve/incorporate. Next add your veggies and meatballs. Let cook on high for 1 hour stirring as needed- so as not to burn the pan. 😉
Tips: Mr. E always diced his veggies on the chunky side, and i think that is what made this recipe so hardy. Also, to thicken you can add 2 tbs. of tapioca; corn starch or whatever you normally use to thicken your chowders. ( Serves 8-10)
Flipping trough a 2010 Taste of Home magazine, this recipe (actually to be honest, the picture) Jumped off the page screaming “make me! make me!” and so soon after –I did! ……Anyways, before i could even serve them at the table, they were gone! – A complete hit you might say – and so Butterhorns are now a staple that we keep ready to make during the holiday seasons, and also during the summer months when there are numerous picnic and such to attend. – these rolls are just the perfect thing to bring! 😉
In a large bowl, dissolve yeast and 1 teaspoon sugar in warm water. Add the butter, milk, egg, salt, remaining sugar and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 12-in. circle; cut each circle into 12 wedges. Roll up wedges from the wide end and place point side down 2 in. apart on greased baking sheets. Curve ends to form crescents.
Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 350° for 10-12 minutes or until golden brown. Remove from pans to wire racks. Yield: 2 dozen.
Prep: 35 min. + rising Bake: 10 min.
Yield: 24 Servings
Happy Cooking and Bon Appétit!
Originally published as Butterhorns in Taste of Home August/September 2010, p85
“When the door of happiness closes, another opens, but often we look so long at the closed door that we do not see the one that has been opened for us.” ~Helen Keller
This is one of my favorite sandwiches to make, its easy and good!
Colby Ham Sandwiches
3/4 cup butter melted
2 TBSP. mustard
1 TBSP. dried minced onion
1 TBSP. poppy seeds
2-3 tsp. sugar
9-12 dinner rolls (about 3-inch diameter), sliced
1 1/2 lbs. sliced ham
2 cups shredded mozzarella cheese
8-12 (as desired) slices or you can use shredded Colby cheese
In a small bowl, combine butter, mustard, onion, poppy seeds and sugar. Place roll bottoms, cut side up, on a large cookie sheet or pan . Top each with Colby cheese, ham and mozzarella cheese. Drizzle with half of the butter mixture. Replace roll tops. Drizzle with remaining butter mixture. Bake, uncovered, @350 degrees for 10-15 minutes or until cheese is melted.