1 pkg yeast (2 1/4 tsp)
2 eggs
1/2 cup sugar
1 tsp salt
1 cup milk, scalded
1 cup mashed potatoes
1/2 cup shortening
Enough flour to make a stiff dough (at least 3 cups)
Combine milk, shortening, sugar and salt. Add yeast that has been dissolved in water. Add eggs. Mix in potatoes. Stir in flour until stiff. Cover and let rise until double (an hour or more). Punch down, cover, and refrigerate overnight.
Next day:
Divide dough in half. Roll out 1 section to a 1/4 inch thick rectangle. Brush with 2T melted butter. Sprinkle with 1/4 c sugar and 2 tsp cinnamon mixture. Roll and cut into 1" slices. Repeat with dough selection.
Place in a greased baking pan or muffin pan. Cover and let rise until doubled (about an hour). Bake at 375 for 25 minutes. Remove from pans and let cool. Sprinkle with powdered sugar or frosting.
Grandma Mabel always served them plain. She made them for Christmas mornings and other special occasions. | |
½ c. olive oil
½ c. lime juice (freshly squeezed)
1½ c. cilantro
1 tsp sugar
1 tsp chopped garlic
S & P to taste
Blend first 5 ingredients. Add S & P to taste. Add chicken and marinade for at least 2 hours. Grill.
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1 T olive oil
1 tsp basil (dry)
¼ tsp salt
1 clove garlic minced
Mix and let stand for 2 hours.
Mix in 4 cups of vegetables (onions, peppers, squash, zucchini, etc). Wrap in heavy foil. Grill over medium-high heat for 10-15 minutes or bake at 350° for 15-20 minutes. | |
1 sandwich sized ziplock bag of frozen strawberries
1/2 cup or so of pineapple (frozen or unfrozen, doesn't matter too much, although frozen makes it thicker, we
recommend frozen)
Pineapple juice from one can of pineapple
1 cup (or 1 small container) of yogurt (doesn't matter what flavor, pick your favorite, we used lite strawberry)
A little milk if you are having trouble blending, if not, don't worry about it
Blend it all up and eat/drink
Makes two adult sized smoothies
Little or no sugar
Add whatever kinds of fruit you want, we think the pineapple juice is the key to using no sugar | |
2 c. uncooked bowtie pasta
3-4 boneless chicken breasts
1 can chicken broth
1 pkg. cream cheese
1 pkg. frozen chopped spinach, thawed and drained (9 oz)
1 t garlic
1 t pepper
1 t salt (optional)
1/2 cup Parmesan cheese
15 cherry tomatoes sliced in half (or cut up Roma)
Cook pasta. Cube chicken into one-inch pieces in a large skillet. Pour half the can of broth into skillet and heat, turning chicken until done. Add cream cheese, spinach, remaining broth, garlic, pepper, and salt. Heat 5 minutes until cream cheese is melted. Add Parmesan cheese and stir till melted. Add tomatoes and cook 2-3 minutes. Stir in drained pasta. Sprinkle with Parmesan cheese and serve.
I used more pasta and less pepper. Yummy!
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2 c sliced strawberries
1 c sugar, divided
2 c flour
1 scanty tsp salt
3 tsp baking powder
1 tsp baking soda
4 T cold butter
1 c plain yogurt
whipping cream
Toss strawberries with 1/2 c. sugar; refrigerate. Mix remaining sugar, flour, salt, b. powder, b. soda. Cut in butter. Add yogurt until a ball is formed. Knead 10 times; it will be sticky. Drop teaspoons on an ungreased baking sheet (about 10-14). Bake 7-9 minutes @ 450F.
Serve with strawberries and whipping cream.
-This is a super delicious dessert. Scott said it just might be his favorite dessert ever. | |
2 boneless, skinless chicken breasts
1 c BBQ sauce
Marinate chicken in sauce (1-2 hours), then bake at 350F for 30 minutes. Chop into pieces and refrigerate.
Combine:
1/2 head iceberg lettuce, chopped
1/2 head Romaine lettuce, chopped
3-4 Roma tomatoes, chopped
1/2 Jicama peeled and diced
1/2 c cilantro, chopped
1 can black beans, drained and rinsed
1 c canned or frozen corn
1/2 lb Monterey Jack cheese, grated
Add chicken. Toss. Serve with Ranch dressing and tortilla chips. | |
Fruited Chicken Salad
2 cups uncooked wild rice
9 cups cut-up cooked chicken
3 cups thinly sliced celery
3/4 cup sliced green onions
1 1/2 pounds red seedless grapes (3 cups)
1/2 pound green seedless grapes (1 cup)
3 cups mayonnaise
1/4 cup lemon juice
1/2 teaspoon white pepper
1/2 teaspoon salt
serve on lettuce leaves
cashews to sprinkle on top
Rinse wild rice in a strainer under running water; drain. In heavy saucepan, bring wild rice, 8 cups water and 2 tsp salt to a boil; reduce heat and simmer, covered, until kernels open and are tender but not mushy (45-55 minutes). Drain.
Heat oven to 350. Arrange boneless chicken breasts in shallow pan. Brush lightly with oil, sprinkle with salt and pepper and ground sage. Cover with foil. Bake until juices run clear (around 50 minutes).
In a large bowl, combine rice, chicken, celery, green onions, and grapes. In small bowl, combine mayonnaise, lemon juice, salt and pepper; fold into chicken mixture. Refrigerate, covered.
To serve: line plate with lettuce leaf; spoon salad onto greens. Sprinkle with cashews.
Yield: approximately 20 cups.
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4-5 chicken breasts
2 T oil
2 T lemon juice
2 cloves of garlic, minced (I always add more)
1 1/2 tsp cumin
1/2 tsp chili powder
1 tsp seasoned salt
1/2 tsp crushed red pepper
(I usually add one small can diced green chilies instead chili powder and red pepper)
Place everything in a crock pot. Cook 2-2 1/2 hours on high (or longer if you are at church). Drain chicken and shred. Roll chicken in 8-10 flour tortillas (can add grated cheese inside). Pour 1 can of enchilada sauce (I usually use green sauce) on top. Sprinkle with cheese and chopped green onions. Cook 20-25 minutes at 350F, until hot and bubbly. | |
In a blender add equal amounts of orange juice and milk.
Add one drop of vanilla flavoring.
Add ~1/4 cup sugar.
Add ice to your own taste.
Blend and enjoy! | |
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