Lambert’s Throwed Rolls January 31, 2014

     I learned about "Throwed Rolls" from Lambert's Cafe in Alabama from a friend that used to live there.  I looked up the recipe & had to give them a try since there's nothing like a good hot dinner roll to top off a meal.  I included a video from YouTube of one of the Lambert's restaurants.  This is going on my bucket list for sure.  The buns are tender & tasty, so give them a try!

Throwed Rolls

https://www.youtube.com/watch?v=Gw5BX9mmaiw

Lambert’s Cafe ”Throwed Rolls”  Recipe # 2

1 teaspoon granulated sugar
1 package dry active yeast
1/4 cup tepid water ( 105 to 110 F)
1 cup warm milk
1/4 cup melted butter
1/4 cup granulated sugar
1 teaspoon salt
1 egg beaten ( at room temperature)
4 cups all-purpose flour, divided

Combine the 1 teaspoon of sugar and yeast in tepid water. Let stand 5 to 10 minutes until yeast begins to foam.

In a medium saucepan, heat and thoroughly mix milk, butter, sugar and salt until just warm and butter melts.

In a large bowl stir in the yeast mixture, milk mixture, beaten egg and 3 cups of the flour, adding a bit more if necessary to make a soft pliable dough. Turn dough out on floured board and let rest while you clean and butter bowl.  Knead dough gently, 4 to 5 minutes, adding flour if necessary, until dough is smooth and silky.

Return to bowl, cover with plastic wrap and let rise in warm place until doubled in size (about 30 minutes)

Butter a 12 cup muffin tin. Punch down dough. Pinch off pieces about 1 1/2 inches in diameter (enough to fill 1/2 of muffin cup), and roll into smooth spheres. Place two such pieces in each prepared muffin cup. (It should be a tight fit). Cover dough loosely with plastic wrap for 45 minutes.

I chose to shape mine into what we call a "love knot" shape.   Place on a lightly greased 13 x 9 inches baking pan. Cover and let rise until nearly doubled in size.  Bake at 375 for 15 to 18 minutes or rolls sound hollow when lightly tapped.   For soft and shiny crust, brush baked rolls with butter when you take them out of the oven.

 

Mint Pillow Cookies January 21, 2014

     My daughter & I made these cookies yesterday, and they are divine!  They are wonderful with a hot cup of coffee.  I love the tender buttery taste & texture of the cookie because it's not sickeningly sweet.  I am a huge fan of chocolate & mint, so these are perfect for me.  After making this batch, we came up with many tasty ideas to add to their goodness.  Drizzle them with chocolate, dust with sprinkles, change the shape into a heart, or try them with other Andes Candies like the Peppermint Crunch or Cherry Jubilee!  YUMMY!!

Andes Candy Pillow Cookies1

Ingredients
1 cup unsalted butter (softened)
1 cup sugar
1 egg
1 tsp vanilla
3 cups flour
1/4 tsp salt
1 tsp baking powder
45 candies 

Preheat oven to 400 degrees
In large mixing bowl, combine all of the above ingredients, and blend them well with your blender.  Next, add the flour 1 cup at a time until a soft dough forms.   Roll dough into a 1 inch ball in your hand, and then flatten by patting your palms together. Put the candy on one half of the flattened dough in your hand, and flip the other half on top of the candy.  Pinch the edges of your cookie to form a pillow shape.  Place on a lightly greased cookie sheet (I used cooking spray), and bake for 10-13 minutes or until you see the edges starting to turn a golden brown. Make sure they are completely cooled before storing in covered container.

 

 

Taco Pizza January 11, 2014

     Sometimes when I have no idea what to make for dinner, I'll whip together a pizza of some kind.  This time is was Taco Pizza.  It's so quick, will save you a lot of money from your local pizza  place, and it tastes even better.  Just a hint….  Always keep a couple cans of 16.3oz Pillsbury Grands.  They really come in handy when you can't think of anything to make for dinner.  

Taco Pizza

What you'll need:

1 – 16.3 oz can of Pillsbury Grands  Squish together the entire package of rolls & form into a ball.  Sprinkle your table with flour, and press your dough out with you fingers.  Flip over so both sides have a light coating of flour on each side to prevent your dough from sticking to the your surface while rolling out.  Roll out until it fit's your pizza pan or cookie sheet.  Pour 2 tbsps of olive oil on your pan, and coat the pain with the oil.  Place your rolled dough on the pan, and press all the way to the corners.  I do the dough work while I'm frying the meat mixture below.

Meat Mixture
1 lb lean ground beef
1 small onion
2-3 tbsp chili powder
1 tsp garlic powder
1 tsp cayenne (optional)

*1 lb grated cheddar cheese

Fry all the ingredients until fully cooked.  Sprinkle on top of the dough, and spread out evenly over the dough.  Next add your grated cheddar cheese.   Bake at 375 for approximately 20 minutes or until crust is a golden brown.  Top it off with your choice of lettuce, tomatoes, olives, onions, chopped green onion tops, sour cream, taco sauce or picante etc.  This is so good, and it satisfies your urge for junk food pizza!  Enjoy!!

 

Maple Pecan Pullaparts June 25, 2013

     Want a quick easy desert to calm a sweet tooth?  Here's a quick fix for that problem!  Grab a cup of coffee and have one of these delicious pullaparts. 

Maple Pecan Pullaparts

Directions:

2 – 8 oz cans of Pillsbury Cresent Rolls (generic brand is fine too!)
1/2 stick butter
1/2 cup brown sugar (packed)
1/2 cup maple syrup
1/2 cup chopped pecans

Preheat over to 350 degrees.  In an 8" x 8" pan, combine melted butter, brown sugar and syrup. Sprinkle pecans across the mixture.  Next, open your cresent rolls.  Instead of rolling them into cresent shapes, simply cut the rolls into 1" slices.  Place them in the mixture.  Your rolls will be tightly packed together in the pan.  I let them sit on top of the stove while the oven is preheating.  They rise a bit before going in.  Once oven is preheated, bake for approximately 20-30 minutes or until golden brown.  When they are done, flip them out of the pan as you would a cake.  Serve warm, and ENJOY!  
 

 

 

 

Kitchen Measurement Cheat Sheets! March 22, 2013

These cheat sheets are great as a print out for your kitchen for quick reference.  Laminate them and hang them on your fridge!

 

Pineapple Upside Down Cake December 11, 2012

Pineapple Upside Down Cake


You Will Need:

Yellow or Pineapple Flavored Cake Mix (I prefer Duncan Hines) ;  Mix cake per instructions on package.

1/2 cup butter (melted)

1 cup brown sugar

12 pineapple slices

12 maraschino cherries

In the bottom of a greased 9 x 13 cake pan, mix melted butter with brown sugar.  Spread evenly over the bottom of the pan. Arrange pineapple and cherries on top of the mixture.  Pour prepared cake batter over the top of the pineapples.  Bake at 350 degrees for approximately 45 minutes.  When cake is done, let it sit for about 10 minutes.  Flip out onto serving tray.  Serve warm or chilled.  Enjoy!

 

French Onion Beef Vegi Soup November 28, 2012

Filed under: Appetizers & Party Food,Recipes,Soups — Susan @ 8:03 pm
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French Onion Beef Vegi Soup

Directions:

8 cups hot water

3/4 cups powdered bouillon

16 oz leftover roast beef

1 cup carrots

2 cup onions

1 cup green beans

1 cup peas

In a 10 cup pot, start by boiling your water, bouillon & beef for about 30 minutes. Then add all of your vegetables.  Cook for another 15 minutes to 1/2 hour.  Cover and remove the pot from heat.  Let it cook the rest of the way without your stove on.  This insures that your vegetables won't get to soft. Serve piping hot with croutons or crackers!

 

Deviled Eggs November 28, 2012

Deviled Eggs

Preparing Eggs:  Place eggs in saucepan large enough to hold them in single layer.  Add 1 tsp salt to cold water, and cover eggs by 1 inch. Heat eggs to boiling.  Remove from burner, and cover pan.  Let the eggs stand in hot water about 12 minutes. Drain and prepare.

Cut eggs in half, and put the cooked yolk in a separate bowl.  Use a fork the mash the yolks.  Add the following ingredients and mix well.

2 tbsp mayonnaise

2 tbsp salad dressing (Miracle Whip)

1 tbsp sour cream

1 tbsp creamy horseradish

1 tsp seasonsalt

Use a teaspoon to fill the eggs with the yolk mixture.  Lightly sprinkle them with paprika, and serve!