Wednesday, September 29, 2010

60 Min. Rolls


Alrighty, you are going to thank me for posting these rolls. I make them on most Sundays, they are easy, fast and so yummy! So, break out your mixer and thank me later.

60 Minute Rolls
4 - 5 c. all purpose flour
3 T. sugar
1 t. salt
2 pkgs. active dry yeast (2 1/4 t. per package)
1 c. milk
1/2 c. water
1/4 c. butter or margarine

Place 3 1/2 c. flour, sugar, salt, and undissolved yeast into your mixing bowl. Mix.

Combine milk, water, and butter in microwaveable bowl. Heat in the microwave just until the liquids are very warm (the butter does not need to melt all they way). Take it out and stir it a bit to even distribute the heat, it should be warm!

While mixing, gradually add liquid to flour mixture, about 30 seconds. Mix 1 minute longer.

Continue mixing, add remaining flour, 1/2 cup at a time, until dough clings to hook cleans to sides of bowl, about 5 min. Knead in mixer 7 -10 min. longer or until dough is smooth.

Place in greased bowl, turning to grease top. Cover, let rise in warm place, free from draft, for 15 min. I just put the lid on my Bosch and let the dough rise in there.

Turn the dough onto floured board. Shape as desired. Cover, let rise in slightly warm oven (90 F) for 15 min. I cover mine with a light dish towel and let then rise on the counter. Here is what mine looked like on Sunday:


Bake at 425 degrees for 8 - 10 min. Brush with a little melted butter and try not to eat them all before dinner!

There you have it friends, 60 Minute Rolls.
xo,
jpt

Double Chocolate Cake



This is one of my families all time favorite cakes. It is so rich, chocolaty, yummy! I got the recipe from my best buddy Liz and Gregg's Mom, Louise. Here's another picture because it looks to good!



Double Chocolate Cake

1 pkg. chocolate cake mix
1 pkg. instant chocolate pudding
1/2 c. oil
4 eggs
1 c. water
1 c. chocolate chips

Beat the cake mix, chocolate pudding, oil, eggs and water until mixed. Then fold in the chocolate chips. Pour into a greased Bundt pan.

Bake 350 degrees, about 1 hour. Let cool in pan, then turn out onto cooling rack to cool completely.

Once cooled, drizzle a nice chocolate glaze in top:
1/2 pkg. powder sugar
1/4 c. cocoa powder
1/2 t. vanilla
2 T. milk (you will need to add more until it is a consistency that you can drizzle (not let run down) your cake.

Enjoy!

Tuesday, September 21, 2010

Hot Chicken Salad

All I can say about Hot Chicken Salad is that "my people" love it. Every time I make it, they eat the whole pan, yep, every time. I am not a casserole lover, the exact opposite but there is something about this dish that even I can't resist. It is warm, a bit tangy, crunchy, and just kind of comforting to eat. Here you go:

Cut up some chicken, celery, hard boiled eggs, green onion just like this:


In a bowl add all of the above plus cooked rice (I use brown), slivered almonds. It should look like this:


Mix it all together:


Time for the dressing. Put in a bowl: mayonnaise, salt, pepper, Accent (I don't know why but I put it in our of duty) and lemon juice.


Mix it together with a spoon:


Pour it into your chicken mixture:


Blend it together:


Spread into a baking dish like so:


Next, melt some butter:


Pour it on top of some Rice Krispies and stir it around:


Spread it on top of your chicken mixture, put it in the oven!


15 - 20 minutes later . . . dinner is ready!!!


When I worked at the BYU Hosting Center, my friend Hazel would make this for luncheons and other events. I was a very picky eater, still am to some extent, but back then I was bad. One day Hazel made me sit down and give her Hot Chicken Salad a try and then I realized what I had been missing. Hazel was a great cook, she died of throat cancer in 1983, so sad. But I have many of her recipes to keep her memory alive.

Hot Chicken Salad
4 c. white chicken meat, cooked and cut into chunks
2/3 c. slivered almonds
2. c. finely chopped celery
1 T. minced green onion
8 oz. can sliced water chestnuts (I left these out, my people don't like them but they give it a nice crunch)
4 hard cooked eggs
1/2 c. cooked rice

Blend all ingredients together and spread into baking dish.

Combine and Mix:
1 1/2 c. mayonnaise
1/2 t. salt
1/2 t. pepper
1/2 t. Accent (out of duty)
2 T. lemon juice

Stir above ingredients into chicken mixture. Top with crushed potato chips (Hazel used Ruffle's and they were good!)

Place in 9 x 12 pan. Bake 375 degrees 15 min.
DO NOT Over Cook!!!!

Monday, September 20, 2010

Peach Glaze

Hello my dear 8 friends

Yes, this is really me. I am sorry I haven't blogged but I just have had such a hard time getting to the computer . . . excuses, excuses.

Please send me any of your new favorite or old favorites and I'll put them on the blog.

So, to start off here is a new recipe from the very best, Abby:

I thought you might like this Peach Glaze I served with Holly's Pork Tenderloin....it was a huge hit with my people and since it is peach season....

Peach Glaze
1/2 cup. chopped onion
1 T. olive oil
2 T. honey
1 t. Worcestershire sauce
1 T. brown sugar
2 T. apple cider vinegar
10 ounces peaches, chopped small

Saute onions in olive oil. After onions turn white, add the remaining ingredients and then bring to a boil. Lower to a simmer and cook until glaze thickens.
I served the glaze in a small bowl on the same platter as the sliced tenderloin.

I am going to try it out on Sunday. If any of you try it first, let me know!

All my love,
Janette