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!

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!!!!

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

Giada De Laurentiis Marinara Sauce & Meatballs

This is Gregg's favorite meal and now it is Sarah Jane's too! Sooooo good!

Giada's Marinara Sauce:

1/2 cup extra-virgin olive oil

2 small onions, finely chopped

2 garlic cloves, finely chopped

2 stalks celery, finely chopped

2 carrots, peeled and finely chopped

1/2 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

2 (32-ounce) cans crushed tomatoes

2 dried bay leaves

In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)


Recipe: Turkey meatballs in tomato sauce
Chef: Giada De Laurentiis
Ingredients
1/4 cup plain dried breadcrumbs
1/4 cup chopped Italian parsley
2 large eggs, lightly beaten
2 tablespoons whole milk
3/4 cup grated Romano cheese
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
1 pound ground turkey
1/4 cup extra-virgin olive oil
5 cups Marinara Sauce (see above)
Baking Directions
In a large bowl, stir together breadcrumbs, parsley, eggs, milk, 1/2 cup of the cheese, and 3/4 teaspoon of each salt and pepper. Add the turkey and gently stir to combine, being careful not to overwork the meat. Shape the meat mixture into bite-size balls. In a large skillet, heat the oil over a medium-high flame. Working in batches, add the meatballs and cook without moving or turning the meatballs until brown on the bottom, about 3 minutes. Turn the meatballs over and brown the other side, about 3 minutes longer. Continue to cook until all the sides are golden brown. Add the Marinara Sauce and bring to a boil. Reduce the heat and simmer until the flavors blend, about 5 minutes. (The meatballs can be made up to this point 1 day ahead. Cool, then cover and refrigerate. Rewarm before continuing.) Transfer the meatballs to a platter, sprinkle with the remaining cheese and serve.
Serving Directions
To serve with pasta: Bring a large pot of salted water to a boil. Add the penne and cook until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
Using a slotted spoon, transfer the meatballs to a serving bowl. Sprinkle with the remaining cheese. Place the cooked penne in the skillet with the remaining sauce and toss to coat. Transfer the pasta in a separate large serving bowl, and serve with the meatballs.
Tips
Side bar: The meatballs can be made ahead of time and reheated in a 250-degree oven before serving. They can also be made into mini meatballs and served as an appetizer.
Serving Size
Makes about 3 dozen meatballs; Cooking time: 30 minutes

Morning Smoothies

My neice Sarah Jane came to visit and she made us this morning smootie. I must admit, at first I was very, very skeptical about tasting this but I was brave and gave it a taste and lo and behold . . . . it wasn't nasty . . . as a matter of fact it was pretty good . . . my teenagers even ate it! Now that is amazaing.

Sarah Jane makes it for her little girls every morning. It has enough vitamins packed into it to last them for days and days! I began to tell other friends about "The Morning Smoothie" and apparantly there are many variations out there.

Here is Sarah Janes:

First, fill your blender up with washed spinach leaves about this full:


Put 15 to 20 carrots on top of your spinach:


Next FROZEN (it makes a big difference) strawberries, about this much:


Next FROZEN bluberries, about his much, it is almost to the top of my blender now:



It actually looks kind of pretty now doesn't it! Next add apple juice, to about the top of the spinach leaves:


Then blend away, add more apple juice if it won't blend! My kids add a banana at this point too . . .it is up to you . . . go crazy!


Tadaaa!


Pour into pretty cup and be amazed how good it tastes, how good it is for you and how many less veggies you need to eat today!


xo,
janette

Garlic Roasted Potatoes

Morgan Jean, this ones for you!

These are my latest summer favorite food. I make them at least twice a week, I crave them, I love the garlic smell as they cook. Here is what you need:



Wash and then cut the little red potatoes into quarters:



Mix all of the above ingredients in a bowl, toss in your potatoes and mix them all around. Spray your pan with Pam (this helps reduce anger when you are trying to clean the pan), spread the potatoes all around.



Then bake them until they are golden brown and nice and crunchy. Some day I will remember to take a picture before me and the children eat them all gone. If that ever happens . . . . . In the meantime, here is the recipe.

Garlic Roasted Potatoes

3 lbs. small red or white skinned potatoes
1/4 c. olive oil
1 1/2 t. salt
1 t. ground pepper
2 T. minced garlic (6 cloves)
2 T. fresh minced parsley

Preheat oven 400 degrees.

Cut the potatoes into quarters and place in a bowl with the olive oil, salt, pepper, garlic. Toss until potatoes are well coated. Spread out into one layer on greased cookie sheet. Bake for at least 1 hour, flipping once or twice with a spatula. (I never flip them I can never remember to do that and they still turn out good.)

Toss with parsley, season to taste and serve nice and hot.