Dinner Rolls

This is a recipe from Steph Bauer. You mix the dough in a breadmaker.

In the breadmaker put:

1 1/4 c. warm water

3Tab. butter

3 c. flour (I like to use 1 c. whole wheat and 2 c. white flour)

3 1/2 Tab. sugar

2 Tab. powdered milk

1 tsp salt

2 tsp or 1 pkg yeast

Mix on dough setting (it takes about 1 to 1 1/2 hours because it raises in there, too)

Take out and roll out for rolls.

Put rolls in pan and spread melted butter on top. Let it raise 2 to 3 more hours.

Bake at 375 degrees for 15 to 17 minutes.

Brush more butter on tops of hot, out of the oven rolls. Serve. Makes about 20 rolls.

Tortellini with Fresh Vegetables

Not a good picture, but DELICIOUS recipe!

1 package (9 ounces) frozen or refrigerated tortellini (I used cheese filled tortellini).

1 tablespoon EVOO (extra virgin olive oil)

1/2 teaspoon Italian seasoning (I used 1/4 of one of those packets)

1/2 teaspoon garlic salt

1/4 cup Parmesan cheese

Any veggies you choose. I used 1 zucchini, 1 yellow squash and 3 Roma tomatoes. 

The recipe called for 1 medium bell pepper, 6 Roma tomatoes and 1 yellow squash.

1. Cook and drain tortellini as directed on package.

2. Heat oil in saucepan over medium-high heat. Dump in veggies, garlic salt and Italian seasoning. Cook veggies in oil and seasonings 3 to 5 minutes, stirring occasionally until squash is tender. 

3. Stir in tortellini. Cook 2 to 3 minutes until hot. Sprinkle Parmesan cheese over each serving if desired. 

Mexican Casserole

( Not the best photo, but I didn't think about posting it until it was half-eaten.)

1 lb. ground meat (I used ground turkey), browned
1 can cream of tomato soup
1 can cream of mushroom soup
1 small can of tomato sauce
1 small can of diced green chilies
1/2 cup water
8 corn tortillas
1 c. cheddar cheese

Brown meat in frying pan. Spray a 9x13 pan with veg. oil spray. Tear the tortillas into bite-sized pieces. Spread cook meat on top. In a separate bowl combine everything else, but the cheese. Pour over meat and tortillas, stir. Sprinkle grated cheese on top. Bake at 350 degrees for 50 minutes, or until bubbly.

This would be really good in a dutch oven, too.

Olive Garden's Zuppa Toscana Soup

1 lb ground Italian sausage
1 1/2 tsp crushed red peppers
1 large diced white onion
4 tbsp bacon pieces
2 tsp garlic puree
10 cups water
5 cubes of chicken bouillon
1 cup heavy cream
1 lb sliced russet potatoes, or about 3 large potatoes
1/4 of a bunch of kale

Sautee Italian sausage and crushed red pepper in pot. Drain excess fat, refrigerate while you prepare other ingredients. In the same pan, sautee bacon, onions and garlic for approxiamtly 15 mins. or until the onions are soft. Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook until boiling. Add potatoes and cook until soft, about half an hour. Add heavy cream and cook until thoughouly heated. Stir in the sausage. Add kale just before serving. Deliciouso!
(I also like to go buy a bag of breadsticks and their amazing salad dressing from Olive Garden and make my own salad to make it more authentic!)

Double Chocolate Oatmeal Cookies

Kathleen sent me this recipe.

1 ½ cup sugar
1 cup butter, softened
1 egg
1 tsp. vanilla extract
1 ¼ cups all-purpose flour
1/3 cup cocoa powder
½ tsp baking soda
½ tsp salt
3 cups uncooked quick oats
6 oz. chocolate chips

Preheat oven to 350°. Lightly grease cookie sheets.
Combine sugar and butter in a large bowl. Beat with a mixer at medium speed until fluffy. Beat in egg and vanilla
Sift together flour, cocoa, baking soda and salt. Stir into creamed mixture. Add oats and chocolate chips. Dough will be very stiff. Add up to ¼ cup water if needed (I didn’t). Form tablespoon-size balls and place on prepared cookie sheets. Flatten slightly. Bake 10 – 12 minutes (I baked 10).

Makes 4 dozen.

Tips from our test kitchen: This batter can be refrigerated for an hour to firm it up before baking (I didn’t). An additional cup of chocolate chips and ½ cup of chopped walnuts are also good in this soft and chewy cookie.

Nutritional facts per cookie: 100 calories, 5g fat, 2g protein, 13g carbohydrates, 1g fiber, 65mg sodium.

Shephard's Pie

I got this recipe from my friend Sierra. It's way good.

1 1/2 lbs lean ground beef
1 onion
1-2 cups veggies (carrots, corn, peas, green beans)
1 1/2-2 lbs potatoes (3 large ones)
8 T butter
1/2 cup ceef broth
1 t Worchestershire sauce
salt, pepper, other seasonings (I like to use garlic salt)

1 Peel and quarter potatoes, boil in salted water until tender (about 20 minutes)
2 While potatoes are cooking, melt 4 T butter in a larger frying pan
3 Saute onions in butter until tender over medium heat (10 min). If you are adding veggies, add them according to cook time. Put any carrots in with onions. Add corn or peas either at the end of cooking the onions or after the meat is initially cooked.
4 Add ground beef and saute until no longer pink. Add salt and pepper. Add worchestershire sauce. Add half a cup of beef broth and cook uncovered over low heat for 10 minutes, adding more beef broth as necessary to keep moist.
5 Mash potatoes in bowl with remainder of butter, season to taste.
6 Place beef and veggies in a baking dish. Distribute mashed potatoes over top. Rough up with a fork to make peaks that will brown nicely.
7 Cook in 400 degree oven until bubbling and brown (about 25-30 min). Broil for last couple minutes if necessary to brown.
Enjoy!

Creamy Chicken Tortilla Soup

2 cans diced tomatoes

1 small can diced green chilies

2 cans chicken broth

2 cans refried beans

1 can corn or 1 c. frozen corn

1 can chicken

Combine all ingredients and cook in crock pot on low 6-8 hours.

To serve, top with crushed tortilla chips, sour cream, cheese, lime juice, cilantro, if desired.