Saturday, April 17, 2010

Jeni's Rolls

This is my favorite roll recipe and it will be your's too, once you try it.

Jeni’s Rolls

· 1 cup warm water
· 1 Tablespoon quick rising yeast
· 1 Tablespoon sugar

Combine above ingredients and set aside.

· 3 eggs
· ½ cup sugar
· ½ cup melted butter or margarine

Mix the eggs and sugar. Add the melted butter and yeast mixture. Mix until combined.

· 4 cups flour
· ¾ tsp
. salt

Add the flour and salt. Knead. Put a dishtowel over the bowl and let rise in a warm place for 1 ½ hours or until doubled.

Knead again adding ½-1 cup additional flour (add the flour until dough stops sticking to the sides of the mixing bowl. No more then 1 cup.)

Divide into two balls of dough and roll each ball into a large circle. Cut circles into fourths—like a pie. Cut each fourth into three equal triangles. You will have 12 triangles. Roll each triangle from the big end to the point into a crescent roll.

Spray two cookie sheets with cooking spray. Put a dozen rolls on each cookie sheet. Gently cover with kitchen towels and let rise in a warm place for 1 ½ hours more or until rolls double in size.

Bake at 400 degrees for 6-8 minutes or until golden. Brush with melted butter or margarine.

**You can make the recipe as above or you can take the easy route like I do and throw all the ingredients in the bread maker and set it to the dough setting. I'm not one for kneading and my bread maker makes the best dough, so why not! Hope you enjoy.


Tuesday, April 13, 2010

Bran Muffins

Half of these are banana zucchini muffins, but I'll share that recipe another time.

I like to make these mini size so that my kids can easily eat them. This is also my solution to get some fiber in their diets, because they love to eat these!

Recipe from Pat Clements

I've also made them with substitutions when I didn't have all the ingredients. My substitutions/changes are in red.


  • 2 c. boiling water
  • 1/2 c. shortening (I just use 1 c. of margarine instead of the shortening & margarine.)
  • 1/2 c. margarine
  • 4 c. Kellogg's All Bran
  • 2 c. Nabisco 100% bran (This cereal is no longer made, so I substituted bran flakes, but you could also use Kellogg's All Bran Bran Buds.)
  • 2 1/2 c. sugar
  • 4 eggs
  • 1 quart buttermilk (whole milk)
  • 5 tsp. baking soda
  • 1 tsp. salt
  • 5 c. flour


  1. Pour water over shortening, water and brans. Stir and let cool.
  2. Add rest of ingredients and stir well.
  3. Pour into greased muffin tins and bake for 20 mins. at 400 degrees.
  4. Can be stored in fridge for up to four weeks if covered tightly. I usually freeze half of them & keep half in the fridge.

**This makes a ton, so if I'm making mini muffins, I only use half the recipe.


Friday, April 9, 2010

Cheesy Potatoes w/ Sausage

Recipe from Val Gardner with some alterations
  • 1-26 oz. bag frozen hash browns
  • 1/4 cup melted butter or margarine
  • 1 can cream of chicken soup
  • 1 1/2 cup sour cream
  • 1/2 cup chopped onion
  • 1 3/4 cup grated cheddar cheese
  • salt & pepper to taste
  • (I added sausage to mine)


  1. Mix everything together and pour in a 9x13 pan.
  2. Bake at 350 degrees for 30-40 minutes.


Wednesday, April 7, 2010

Mandarin Spinach Salad with Poppy Seed Dressing

  • 1/2 lb. fresh spinach, stemmed and torn into bite size pieces
  • 1/2 lb. red leaf lettuce, torn into bite size pieces
  • 1 (11 oz.) can mandarin oranges, drained
  • 1/4 lb. bacon, crisply cooked and crumbled
  • boiled eggs, sliced
  • mushrooms (optional)
  • pecans or almonds, candied 
  • 3/4 cup white sugar
  • 1 teaspoon mustard powder
  • 1 teaspoon salt
  • 1/3 cup cider vinegar
  • 1 onion, grated, juice reserved
  • 1 cup vegetable oil
  • 1 1/2 tablespoons poppy seeds

1. Whisk together the sugar, mustard, salt, vinegar, onion juice, oil and poppy seeds. Cover and refrigerate until ready to serve. 


Sunday, April 4, 2010

Pina Colada Lime Punch


  • 1/4 gallon lime sherbet
  • 2-2 liters sprite
  • 1 kiwi/strawberry frozen juice concentrate
  • 1 pina colada frozen juice concentrate

1. Mix ingredients in punch bowl & serve.

2. Just taste to see if you need to adjust amounts.


Layered Oreo Dessert Cups


  • Oreo cookies, crushed
  • 1-8oz. cream cheese, softened
  • 1/4 cup sugar
  • 2 tablespoons milk
  • 1-8oz container of cool whip


1. Combine cream cheese, sugar, milk and cool whip.

2. Layer Oreo cookie crumbs and cream cheese mixture.

3. Top with cool whip.

Salad de Maison

Recipe from Tiffany Crabtree
(make dressing day before serving)
  • 2 bags hearts of Romaine or 2 heads of Romaine rinsed and chopped
  • 1 carton Cherry tomatoes, cut in half or 1 carton grape tomatoes
  • 3/4 C shredded Parmesan Cheese
  • 8 oz shredded Swiss cheese
  • 1 pkg bacon, cooked and chopped
  • 1 C seasoned croutons
  • 1 pkg slivered almonds (we like to candy our almonds : 3Tbs sugar to 1/2 C almonds~ put sugar and almonds in saute pan and stir constantly until sugar browns) if you're not candying the almonds toast them instead
  • 3/4 C oil
  • juice of 1 lemon
  • 2 to 3 cloves of garlic, crushed or 1 tsp chopped garlic
  • 1/4 to 1/2 tsp salt
  • 1/4 tsp pepper
Directions for dressing: Combine all, mixing well, and chill overnight.
Won ton cups: spread with a little butter and bake in muffin tins.

Dried Tomato & Fresh Basil Crostini

Recipe from, but made with substitutions.

  • 1 baguette, cut into 24 slices, approximately 1/4-inch thick
  • 24 Boconcini (individual mini-mozzarella balls), cut in half (we used fresh mozzarella cut into small pieces)
  • 24 fresh basil leaves, washed and dried
  • 24 oven-dried plum-tomato halves (we used fresh tomatoes, diced)
  • 1/4 cup pesto (we used sun dried tomato pesto instead)
  • dried oregano


Preheat broiler (a toaster oven may be used instead of broiler), placing oven rack as close to broiler as possible. Place baguette slices on a cookie sheet and broil till golden brown. Turn slices over and toast on the other side. Watch carefully they will only take a few minutes! (Alternatively, these may be made a few days ahead and kept in an air-tight container.) To assemble, use a pastry brush or small knife to spread a small amount of pesto on one side of each baguette slice. Then place one half of a boconicini cut-side down on top of the pesto. Next, place a basil leaf on top of the boconcini, followed by a dried tomato half so that it's "standing up." (We omitted this step ->Finally, place the other half of the boconcini on top of the tomato and sprinkle with dried oregano.)

Chocolate Wontons


  • 1 tablespoon water
  • won ton wrappers
  • semi-sweet chocolates chips
  • oil for frying
  • Powdered sugar for dusting


1. Place a few chocolate chips on the won ton. Brush a thin layer of water on the edges of the wrapper & fold into triangle. Make sure the wrapper is sealed completely. Repeat with the remaining wrappers and chocolate pieces.

2. In a pot, heat oil fry a few won tons at a time. Fry 1 to 1 1/3 minutes on each side until both sides are golden crisp. Drain on paper towels and sprinkle with powdered sugar when cooled.

Artichoke Dip

Recipe from Tiffany. Made by Amy.


  • 1-8oz. cream cheese-softened
  • 1 C mayo
  • 1-14oz. can or jar of artichoke hearts, drained and chopped
  • 2 green onions, sliced thin
  • 1/2 C grated Parmesan cheese
  • 1 C grated Mozzarella cheese
  • Dash of hot sauce
  • Dash of Worcestershire sauce
  • salt and pepper
  • 1-box frozen spinach (optional)

*beat all ingredients together. Transfer to pie plate and bake at 350 for 30-40 min. If I double this recipe I cook it a little longer.

Mini Fruit Pizza

  • prepared sugar cookie dough
  • 1-8 ounce package cream cheese, softened
  • 1-7 ounce jar marshmallow creme
  • 1/2 teaspoon vanilla
  • fresh fruit
1. Bake cookies according to directions on package.
2. Mix cream cheese, marshmallow creme & vanilla. Spread on sugar cookies.
3. Top with fresh fruit.