Ok, so I've never managed to get them ready in 30 minutes- but 45 is doable. I found this recipe at realmomkitchen.blogspot.com and I've used it lots of times. I still prefer my other roll recipe, but it takes a bare minimum of 2 hours and some days I just don't have that much time.
1 1/8 cups plus 2 tsp. warm water
1/3 cup oil
2 T yeast
1/4 cup sugar or honey
½ tsp. Salt
1 eggs
3 ½ cups flour
Mix 1st 4 ingredients and let rest for 15 minutes. Add salt and eggs - gradually add flour. Shape into dinner rolls, or use in your favorite recipe that calls for dough. After shaped, let rest for 10 minutes. For rolls, Bake 10 minutes @400 degrees ‘till golden brown.
Wednesday, January 14, 2009
Frozen Berry Dessert
This is a family favorite! The crust can be made with or without the nuts.
Crust:
1 cup flour
1/2 cup melted butter
1/4 cup brown sugar
1/4 cup chopped nuts
Berry Filling:
2 egg whites
1 cup sugar
1 package frozen berries
1/2 pint whipping cream
9 oz. Cool Whip
Mix together crust ingredients and press onto a cookie sheet. Bake at 350 for 15 minutes. Crumble crust into small pieces as it cools.
Whip egg whites until foamy, then add sugar and frozen berries and beat together on high for 15 min. Whip whipping cream, then fold together with Cool Whip. Combine with berry mixture. Put about 2/3 of crumbled crust into the bottom of a 9x13 pan, then top with berry mixture. Sprinkle remaining crust on top and freeze for 6 hours.
Crust:
1 cup flour
1/2 cup melted butter
1/4 cup brown sugar
1/4 cup chopped nuts
Berry Filling:
2 egg whites
1 cup sugar
1 package frozen berries
1/2 pint whipping cream
9 oz. Cool Whip
Mix together crust ingredients and press onto a cookie sheet. Bake at 350 for 15 minutes. Crumble crust into small pieces as it cools.
Whip egg whites until foamy, then add sugar and frozen berries and beat together on high for 15 min. Whip whipping cream, then fold together with Cool Whip. Combine with berry mixture. Put about 2/3 of crumbled crust into the bottom of a 9x13 pan, then top with berry mixture. Sprinkle remaining crust on top and freeze for 6 hours.
Super Easy Cheesecake
This is one of my favorite easy cheesecake recipes. It tastes great every time!
8 oz cream cheese (I like to use the lower fat Neufchatel Cheese)
1/3 C. lemon juice
1 tsp. vanilla
1 can sweetened and condensed milk
Mix till smooth. Pour into crust, set up in fridge and add fruit topping!!!
8 oz cream cheese (I like to use the lower fat Neufchatel Cheese)
1/3 C. lemon juice
1 tsp. vanilla
1 can sweetened and condensed milk
Mix till smooth. Pour into crust, set up in fridge and add fruit topping!!!
White Chicken Chili
I made this for dinner last week and it turned out fantastic! Thanks for the recipe Alison!
1lb. Chicken, cubed (2 medium chicken breasts)
1 1/2 tsp garlic powder
1 medium onion, chopped
1 Tbsp. oil
Saute together in frying pan
ADD:
2 (15 oz) cans great northern beans, rinsed and drained
1-2 (4 oz) cans green chilies diced
1 tsp cumin
1/2 tsp. pepper
1 (14 1/2 oz) can chicken broth
1 tsp. salt
1 tsp oregano
Boil 30 minutes uncovered. Remove from stove.
Add:
1 c. sour cream
1/2 c. whipping cream
**Just a personal preference on the chicken--I like to boil it til done first, then chop it up and toss it in the soup.
1lb. Chicken, cubed (2 medium chicken breasts)
1 1/2 tsp garlic powder
1 medium onion, chopped
1 Tbsp. oil
Saute together in frying pan
ADD:
2 (15 oz) cans great northern beans, rinsed and drained
1-2 (4 oz) cans green chilies diced
1 tsp cumin
1/2 tsp. pepper
1 (14 1/2 oz) can chicken broth
1 tsp. salt
1 tsp oregano
Boil 30 minutes uncovered. Remove from stove.
Add:
1 c. sour cream
1/2 c. whipping cream
**Just a personal preference on the chicken--I like to boil it til done first, then chop it up and toss it in the soup.
Wednesday, January 7, 2009
Peppermint Candy Cane Brownies
I found this delicious recipe on OurBestBites.com. I made them a few times during the holidays and they were fabulous every time!
Brownies:
4 squares unsweetened chocolate (4oz)
1 C butter (2 sticks)
4 eggs
2 cups sugar
1t vanilla
1 1/4 C flour
1/2 t baking powder
I'm sure this brownie recipe is divine, but if you're in a hurry or just plain lazy like me a Betty Crocker milk chocolate brownie mix will do the trick!
Frosting:
2 C powdered sugar
4 T butter, softened
1 1/2 t peppermint extract
1 T milk
pink food coloring
Chocolate Glaze:
6 oz (about a cup) semi-sweet chocolate chips ,you could also use dark
6T real butter
Additional:
1/2-1 C crushed candy canes (Use Bob's NOT Spanglers!)
First, the Brownies:
Preheat oven to 350 degrees.
The chocolate you want is baking chocolate, which is sold in bars by the chocolate chips. Make sure it is unsweetened. If you're not familiar with baking chocolate, it comes in squares like this:
Give those squares a rough chop so they'll be easier to melt:
Then place them in a microwave-safe bowl along with the 2 sticks of butter (also chopped)
Melt in 30-45 second intervals, stirring in between, until melted and smooth. Set aside. Don't accidentally stick your finger in the melted butter and chocolate combo because it will laugh at you for forgetting that it is unsweetened.
In a stand mixer or with electric beaters, beat eggs for about 3 minutes until thick and frothy, like this:
Add sugar and vanilla and beat to combine. Then add in the melted chocolate and butter that you set aside. Combine flour and baking powder and whisk into brownie batter by hand until just combined. Pour into a lightly greased 9x13 pan. If you want to make the job much easier, line your pan with foil first.
Bake for 20-25 minutes. Test with a toothpick for doneness and don't over bake! When brownies are done, cool on a cooling rack. When completely cool, pop in the fridge to chill. (makes the frosting spreading easier)
Next layer is the frosting:
Combine all frosting ingredients and beat until light and fluffy. Add extra milk by teaspoonful if you need a little more. Spread evenly over cooled/chilled brownies and place back in the fridge to chill again while you do the final step.
Chocolate Glaze:
Place chocolate chips and butter in a microwave-safe bowl and cook in 30 second intervals until smooth.
Set aside for a few minutes, stirring occasionally, so it can cool off just a bit. Remember in the first step when I told you to not accidentally let your finger fall in the chocolate butter mixture? Totally doesn't apply to this chocolate butter mixture. Quickly spread on top of brownies. I say quickly because the frosting is cool and the chocolate is hot. If you take your sweet time and over do it, you'll make a big gooey mess. Just spread it on quick.
Sprinkle the crushed candy canes on top and return to the fridge until chocolate is set on top.
Remove from fridge a few minutes before serving. Cut into squares, eat, ooh and ahh, and then eat another one. Or two.
Brownies:
4 squares unsweetened chocolate (4oz)
1 C butter (2 sticks)
4 eggs
2 cups sugar
1t vanilla
1 1/4 C flour
1/2 t baking powder
I'm sure this brownie recipe is divine, but if you're in a hurry or just plain lazy like me a Betty Crocker milk chocolate brownie mix will do the trick!
Frosting:
2 C powdered sugar
4 T butter, softened
1 1/2 t peppermint extract
1 T milk
pink food coloring
Chocolate Glaze:
6 oz (about a cup) semi-sweet chocolate chips ,you could also use dark
6T real butter
Additional:
1/2-1 C crushed candy canes (Use Bob's NOT Spanglers!)
First, the Brownies:
Preheat oven to 350 degrees.
The chocolate you want is baking chocolate, which is sold in bars by the chocolate chips. Make sure it is unsweetened. If you're not familiar with baking chocolate, it comes in squares like this:
Give those squares a rough chop so they'll be easier to melt:
Then place them in a microwave-safe bowl along with the 2 sticks of butter (also chopped)
Melt in 30-45 second intervals, stirring in between, until melted and smooth. Set aside. Don't accidentally stick your finger in the melted butter and chocolate combo because it will laugh at you for forgetting that it is unsweetened.
In a stand mixer or with electric beaters, beat eggs for about 3 minutes until thick and frothy, like this:
Add sugar and vanilla and beat to combine. Then add in the melted chocolate and butter that you set aside. Combine flour and baking powder and whisk into brownie batter by hand until just combined. Pour into a lightly greased 9x13 pan. If you want to make the job much easier, line your pan with foil first.
Bake for 20-25 minutes. Test with a toothpick for doneness and don't over bake! When brownies are done, cool on a cooling rack. When completely cool, pop in the fridge to chill. (makes the frosting spreading easier)
Next layer is the frosting:
Combine all frosting ingredients and beat until light and fluffy. Add extra milk by teaspoonful if you need a little more. Spread evenly over cooled/chilled brownies and place back in the fridge to chill again while you do the final step.
Chocolate Glaze:
Place chocolate chips and butter in a microwave-safe bowl and cook in 30 second intervals until smooth.
Set aside for a few minutes, stirring occasionally, so it can cool off just a bit. Remember in the first step when I told you to not accidentally let your finger fall in the chocolate butter mixture? Totally doesn't apply to this chocolate butter mixture. Quickly spread on top of brownies. I say quickly because the frosting is cool and the chocolate is hot. If you take your sweet time and over do it, you'll make a big gooey mess. Just spread it on quick.
Sprinkle the crushed candy canes on top and return to the fridge until chocolate is set on top.
Remove from fridge a few minutes before serving. Cut into squares, eat, ooh and ahh, and then eat another one. Or two.
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