GET OFF YOUR BUTT AND BAKE!

GET OFF YOUR BUTT AND BAKE . . . moved!

2012-09-27T10:03:00.003-06:00

Hi my sweet Readers,

Some of you are still visiting this blog.

That's o.k.

but when you're done browsing this blog,

come over to the NEW blog:

Get Off Your Butt and BAKE

See you soon!

jonna

MY BAKING BLOG HAS MOVED!

2010-03-17T14:40:00.003-06:00

NOTICE:

MY BAKING BLOG HAS NOW MOVED TO:

(Get Off Your Butt and BAKE!)

http://www.justgetoffyourbuttandbake.com

MY PERSONAL BLOG HAS ALSO MOVED TO:

(Get Off Your Butt and WRITE.)

http://www.justgetoffyourbuttandwrite.com/

Please change your links, as I will be closing these blogs very soon.

You will need to re-subscribe to each blog, so that you don't miss out on new posts.

Thanks,

jonna

CHANGE IS GOOD!

2010-03-08T10:00:00.002-07:00

MY WEBSITES HAVE MOVED!

The name hasn't changed on my baking blog, it's still
Get Off Your Butt and BAKE!
You will need to change my URL link to :
http://www.justgetoffyourbuttandbake.com

My new personal . . . everyday blog is
Get Off Your butt and WRITE.
You will need to change my URL link to:
http://www.justgetoffyourbuttandwrite.com

Once you get there, please re-subscribe to each site in the menu area,
or you won't be updated!

You can either subscribe in a reader or by email.

Come visit soon,
jonna

GO TAKE A PEEK.

HOT FUDGE OREO CUPCAKES

2010-02-25T09:17:00.001-07:00

Tomorrow is Stephanie's Birthday . . . she is one of my very favorite people on the planet! She is always bringing us goodies and special treats. Stephanie is never without a smile or a warm wish for others. We just LOVE her! I wanted to make a yummy suprise for her birthday.

This is actually a frozen dessert that I usually put in a 9x13 inch pan. I decided to shake things up a bit and used a cupcake pan instead. Oh these are really very good . . . Ice cream - Oreo cookie crust - homemade Hot Fudge and Whipped Cream all in one splendid little frozen confection! It takes a bit longer to make this dessert as cupcakes, but it's still simple . . . easy . . . and delicious.

take a peek . . .

Let's get started:

Plop some baking cups in your cupcake pan.

You will need a bag of Oreo Cookies or similar.

Cream and all.

(Sorry you cannot eat the cream!)

My bag was over 1- lb.

You could use slightly smaller bag.

Put those Oreos in a zip loc bag.

Grab a rolling pin.

Smash, roll, thump . . . whatever it takes to . . .

Make Chunky MUD

It's the best mud you'll ever eat.

Add that Mud to 1/4 cup of melted butter.

Toss the butter and crumbs together until mixed well.

Remember . . . you can't eat any!

Press crumbs firmly in bottom of cup.

I used about 2 tablespoons per cup.

Reserve at least 1 cup of the crumbs for later.

Take an ice cream scoop and plop a scoop into each cup.

I used Vanilla, but you can use any flavor Ice Cream you like.

Mint chocolate chip would be tasty.

Take a spoon, and flatten each ball of Ice Cream.

As it softens it gets very easy to do.

Use some of those reserved crumbs now . . .

Now you need a tub of Cool Whip or similar brand.

You can use Real Whipped Cream, but it doesn't freeze as well.

Place about 2 tablespoons on top of the oreo ice cream mixture.

see . . .

Now place that cupcake pan in your freezer.

Let them sit for awhile and shiver.

You have work to do.

You must make the Homemade Hot Fudge Sauce.

Don't worry . . .it will be the easiest task you do all day!

Let's begin . . .

You will need these 4 ingredients.

Mix together over low heat in a saucepan, until melted and combined.

I used Milk Chocolate chips - you could use a darker chip if you like.

*I always use Fat Free Eagle Brand Condensed Milk.

I use the Fat Free in all my Desserts.

It makes me feel better about myself!

Once the Hot Fudge is all creamy and melted together.

Pour about 1/2 cup of it into a little baggie.

Let that bag of Hot Fudge cool for about 10 minutes.

You don't want it Hot!

*I pour mine right into the baggie, then place it in the fridge for 10 minutes.

Once your Hot Fudge has cooled:

GO GRAB YOUR FROZEN TREATS FROM THE FREEZER.

Grab a little pair of scissors

Snip . . . just a little teeny snip!

Oh baby . . .

Drizzle that yummy Hot Fudge over the top of the Frozen Cream.

Use as much as you like, but don't spill it over the sides of the paper cups.

They will be messy to remove later if you do.

Put a few more of those Reserved Oreo Crumbs on the top of the Hot Fudge.

see . . .

Place the pan uncovered in the Freezer for several hours.

When you are ready to serve them,

simply . . .

Let soften ever so slighty,

Remove the paper liners and eat!

*If you are not eating them all the same day,

simply . . .

Place another cupcake pan over the top of your frozen treats.

This way they can shiver and still look pretty.

Pour the remaining Hot Fudge Sauce in a little jar with lid

Pour into a tupperware container with lid.

Store in the fridge.

Simply warm it up, when you are ready to use it.

HAPPY BIRTHDAY STEPH!

HOT FUDGE OREO PIE OR CUPCAKES

*you can use a 2 large pie plates, 9x13 pan, or make 12 to 16 cupcakes

1 (15 oz.) pkg. oreo cookies with the cream attached

1/4 Cup melted Butter

1/2 gallon Vanilla Ice Cream

any flavor you choose

1 medium container Frozen Whipped Topping

(like Cool Whip)

Toasted nuts (optional)

Hot Fudge Sauce (Recipe Below)

Directions:

Crush Oreos and combine with melted butter. Reserve at least 1 cup of crumbs for later, and press remaining crumbs firmly into a 9 by 13 inch pan. Let ice cream become soft enough to spread onto crumbs, or slice ice cream in1 inch layers and place on top of crumbs and press seams together. Top ice cream with a few more crumbs. Drizzle with Hot fudge Sauce and sprinkle toasted nuts on top if desired. Spread Whipped topping over all, and drizzle again with Hot fudge Sauce. Cover and return to freezer.

*You can also follow above directions to make cupcakes, or make into 2 pie plates.
http://www.getoffyourbuttandbake.com/2010/02/hot-fudge-oreo-cupcakes.html

YUMMY HOT FUDGE SAUCE

1 can of Condensed Milk

(like Eagle Brand) - Do not use evaporated Milk

1 stick of Butter

1 tsp. Vanilla

1 cup of Milk or Semi chocolate Chips.

Mix all ingredients together in saucepan over low heat, until melted and well blended.

Store remaining Hot Fudge in jar with lid, or well sealed container.

You can keep this in your fridge for many days. Simply warm when ready to use.

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PUFF PASTRY CHERRY BLOSSOMS

2010-02-23T14:58:00.003-07:00

Remember I told you I love puff pastry? I still do!

This is why . . .

Easy . . . simple . . . delicious!

Let start.

You will need:

Puff pastry sheets

Pie filling of your choice

egg wash (one beaten egg)

Turbinado sugar

Glaze

Cut your sheet of puff pastry into squares. I cut down the 3 vertical marks that are previously there. I was left with 3 strips. I cut each strip into 3 squares. They are not perfectly square, but that's o.k! You can make yours larger if you like. Take one of your squares and place 1 tablespoon of filling in the center. Don't use more than that, or you will have a mess.

These blossoms are meant . . . to blossom.

They won't be perfectly closed .

Lay your cherry blossoms on a parchment lined baking sheet.

If you don't have parchment paper, grease your pan lightly.

This sugar is quite yummy!

Bake at 375 degrees until very golden.

15 to 20 minutes.

Don't worry if a bit of your filling runs out.

You can take a knife and push it right back in.

Prepare the glaze while the blossoms are baking . . .

Make the glaze the consistency you like.

Once the blossoms have finished baking, glaze them while still warm.

see . . . little Cherry Blossoms.

You could also make Blueberry Blossoms.

Drizzle Drizzle . . . Glaze Glaze

You will not be able to resist eating one or two or three.

It's o.k. . . REMEMBER . . . they are little!

You must give them away

cuz

you might just eat them all!

Enjoy

um . . . I left you a sweet post . . . leave me a sweet comment . . . please

I'm still trying to get the printer button to work.
It must be the new template.

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RASPBERRY CREAM NAPOLEONS

2010-02-18T14:20:00.000-07:00

I started my day, by running on the treadmill and then a kick butt series of Pilates. Why I ask myself? In two minutes . . . I destroyed all that calorie burning torture my body endured. Today, I let all good sense fly right out the window and made Berry Napoleons.

One of my favorite indulgences is Puff Pastry. It requires a lot of time in the kitchen if you make your own. I opt to buy the Pepperidge Farm Puff Pastry sheets instead. It's quite wonderful, to say the least. We have a good supply of frozen raspberries and huckleberries in the freezer, and I put them to good work. If you pair those berries with the perfect cream, you have a dessert that you simply can't resist!

See . . . simple . . . easy . . . delicious

There is only one thing left to do . . .

DIG IN!

BERRY CREAM NAPOLEONS

You will need:

1/2 package Pepperidge Farm Puff Pastry sheets (1 sheet)
Raspberries, Huckleberries, strawberries or other.

My yummy Cream Puff or fruit dip.

Chocolate to drizzle over the top

Powdered sugar

Directions:

Thaw pastry sheet. Don't let your pastry get warm though. It needs to be chilled. Cut into 3 strips along the fold marks. Cut each strip into 3 rectangles. Place on baking sheet. Bake 15 minutes or until golden.

When baked, they puff up big. I like to split my baked pastry in half - right through the center. It's easiest to do while warm. Use a sharp knife and split puffed pastry. This is optional, but I like thinner crispier sheets in between the cream. After you split each one in half, place the middle of each section face up on baking sheet. Place back into oven for just a minute to brown the inside as well. (This step is optional....you can leave them whole) This step simply makes the pastry sheets a little flakier.

When cool, place a bottom pastry on plate, top with cream and berries. Now add another layer of Pastry, then cream and berries. Place your top piece of prepared pastry on top. Sprinkle powdered sugar over all. Drizzle melted Chocolate over the top if you desire.

*One sheet will make 6 Napoleons if you split the baked pastry in a half like I do.
It will make 3 if you leave them whole.

THE YUMMIEST CREAM EVER
for Cream Puffs, Napoleons, fruit etc.

1 small box of Instant Vanilla pudding
1 1/3 cups of Cold Water
1 can of Sweetened Condensed Milk
(like Eagle Brand - not evaporated milk)

Mix above ingredients together with a Wire Whip.
Set in fridge to Cool, for 15 to 20 minutes.
This will set up and be quite firm.

Now fold in:
2 1/2 cups of Cool Whip.

Serve with fruit or use for Cream Puff filling, Napoleons or Eclairs.

Keep in well sealed container in the fridge.
This will keep for several days.

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THE PERFECT WAFFLE.

2010-02-17T20:04:00.002-07:00

Years ago . . . many moons ago, as a new Bride, I searched the world over for the "perfect waffle recipe." I found it! When I'm looking for great recipes, I always grab those home grown ward cookbooks. The recipes are usually tried and trusted and rarely let you down. I've never looked for a replacement since the first day I made these.

This is not your Bisquick type waffle. It does require a few extra steps . . . but they are easy steps! Be sure to whip your egg whites until stiff, and them simply FOLD them in gently. This step produces thick and fluffy yet crispy waffles every time. In fact, when you also add huckleberries to the batter, they almost resemble a sweet dessert. Trust me, take the time to make REAL waffles, and you will never turn back.

We like these for supper as well as breakfast. It's just the two of us in this house, and I still go ahead and double this recipe. I make as many waffles as I can from the batter, then freeze the waffles. Just layer the waffles between wax paper, then cover well with zip loc bags. In the morning, you can simply grab a couple, and pop them into your toaster. You can top them with butter, berries and syrup, or do what my husband does. He simply sprinkles cinnamon and sugar on top of his waffle.

Remember that dip I have raved about. You know, the one I use for Cream Puffs and fruit. It is so delicious on top of these waffles with raspberries, strawberries and syrup. So good . . . so easy. Before I had time to snap a good picture, my better half walked through the door for dinner. I didn't have time to play with the food. Needless to say . . . they are much better than they look!

On a side note, my printer button seems to be malfunctioning again . . . hopefully I can fix it soon. uggg

THE PERFECT WAFFLE

2 Eggs (separated)

2 cups flour (sifted)

3 tsp. or 1 Tablespoon baking powder

1/2 tsp. salt

3 Tablespoons sugar

2 cups milk

1 Tablespoon vanilla

6 Tablespoons shortening

*you can substitute butter, but they won't fluff quite as much.

Directions:

Cut shortening into flour, baking powder, salt and sugar that have been sifted together. Use a pastry cutter, or just a fork. Cut the shortening into the flour until blended well. Beat the egg yolks, vanilla and milk together; add to the flour mixture, and beat with blender until combined. Beat the egg whites until stiff, and then gently fold into batter. You may add raspberries, huckleberries etc, to this batter before pouring into waffle maker.

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OH SO GOOD CHICKEN

2010-02-16T16:12:00.002-07:00

In this house, we have this yummy chicken quite often.

It's fast and easy to make.

It's a main dish fit for a king.

It also makes fabulous left overs.

Perfect for Tortilla week.

See . . .

You can load it with shredded lettuce, tomatoes, olives, ect.

We just like it plain and simple . . . cuz we're plain and simple people!

Lion House Sweet and Sour Chicken

Recipe

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CHOCOLATE MOUSSE with RASPBERRIES & CREAM

2010-02-14T15:32:00.008-07:00

~ HAPPY VALENTINES DAY ~

It's not often that I make a Chocolate Dessert for my husband. He really doesn't care for Chocolate! In my mind, Valentines Day is not Valentines Day without a little Chocolate. This light airy creamy dessert is one that he actually enjoys.

This is the perfect treat after a big meal, because it's not heavy . . . it just fills in the cracks! If you haven't made Mousse before, you really should try it soon. You can also take an ice cream scoop, and make mousse balls, then freeze them. It tastes like a super creamy ice cream.

To top off the Mousse, instead of just plain Whipped Cream, I like to make this wonderful fruit dip. It's actually what I use for Cream Puffs and Eclairs. It's a perfect dip to serve with a fruit tray as well. I layer a bit on the bottom of my dish, and also put a dallop on the top. We also like to layer the berries throughout, and toss in some carmelized almonds. Sooooooo Delicious!

I hope you all had a wonderful Valentines Day!

Start by melting 8 ounces of good Chocolate,

with 1/4 cup water and 2 TBSP Butter.

Use very low heat.

*You can use Milk or Semi Sweet, depending on how dark you like your chocolate.

I used a large Symphony Bar.

Once it's melted, let cool for ten minutes.

Now let's combine the egg yolks, water and sugar.

Whisk . . . Whisk.

Stir constantly.

Heat to 160 degrees.

It will be the consistency of a thin custard.

It only takes four to five minutes.

Whisk this mixture into the melted cooled Chocolate mixture.

It smells really good!

Set this Chocolate mixture in a bowl of ice.

put it in the fridge.

Stir it occasionally . . . you want it nice and cool.

Whip some heavy cream.

Oh baby!

Don't worry about the calories.

You can run later. . .

Now very gently - fold all that Whipped Cream into the Chocolate.

It's Whipped Deliciousness!

Mine is a Milk Chocolate Mousse.

You can make yours much darker, by using Dark Chocolate.

My hubbie wouldn't touch it . . . if I did that.

Cover and place that bowl in the fridge for about 30 minutes.

Prepare this wonderful Cream Puff Dip!

(I actually made the dip first)

It's yummy, and very quick and easy.

It looks like this . . .

This is a fantastic dip for fruit.

like . . . bananas, strawberries, apple slices,

Use as the filling for Cream Puffs and Eclairs.

So Good!

Put some of that Cream on the bottom and a dallop on the top.

Raspberries or strawberries make it even better.

Enjoy!

HEAVENLY CHOCOLATE MOUSSE

8 (1 ounce) squares of good semisweet Chocolate

coarsely chopped.

I use an large 8 ounce Symphony Bar.

1/2 cup water, divided

2 tablespoons butter (do not substitute marg)

3 egg yolks

2 tablespoons sugar

1 1/4 cups whipping cream, Whipped

Directions:

In a microwave or double boiler, heat chocolate, 1/4 cup water and butter until all is melted. Cool this mixture for 10 minutes. In a small heavy sauce pan, whisk egg yolks, sugar and 1/4 cup water. Whisk and stir over low heat until mixture reaches 160 degrees. It will take 4 to 5 minutes is all. This mixture is like a thin custard. Remove from the heat, and whisk into the cooled chocolate mixture. Sit saucepan in ice and stir occasionally or place in the Fridge until cool. Gently fold in Whipped Cream. Spoon into dessert dishes. Refrigerate until set, about 1 hour or over night.

CREAM PUFF OR FRUIT DIP

*really good on top of Mousse.

1 small box of Instant Vanilla pudding

1 1/3 cups of Cold Water

1 can of Sweetened Condensed Milk

(like Eagle Brand - not evaporated milk)

Mix above ingredients together with a Wire Whip.

Set in fridge to Cool, for 15 to 20 minutes.

This will set up and be quite firm.

Now fold in:

2 1/2 cups of Cool Whip.

Serve with fruit or use for Cream Puff filling or Eclairs.

Keep in well sealed container in the fridge.

This will keep for several days.

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HUCKLEBERRY RASPBERRY MARSHMALLOW CUPCAKES

2010-02-11T17:22:00.001-07:00

Do you need something scrumptious for your Valentine?

These are berry . . delicious!

. . . SIMPLE!

. . . Let get started

Make your favorite White Cake Recipe.

(Recipe below)

Make a box cake.

You can make a 9x13 cake or cupcakes.

I added huckleberries to mine.

Bake and Cool.

You need one box of Raspberry or Strawberry Danish Junket.

You find this in the jello aisle.

Follow the directions for Pie glaze.

Add at least 1 cup of frozen Raspberries and crush slightly with masher.

see . . .

Dip and swirl your cupcakes.

Remove liners and spoon over the top if you desire more glaze.

like this . . .

I removed the liners, and used extra glaze.

Rest on Parchment paper for easy clean up.

like this . . .

Now it's time to make the home-made Marshmallow Frosting!

Crack 2 eggs, and save the whites.

They whip the best when they are at room temperature.

Add 1/4 tsp. salt.

Whip those egg whites until good and Frothy.

like this . . .

Keep beating, while you . . .

Beat until . . .

keep beating . . . and

Beat until very stiff.

see . . . thick thick thick!

Spoon that delicious Marshmallow on cupcakes.

or do what I did .

Put Marshmallow in Pastry bag with tip.

*Hint: Put bag in tall glass, and wrap top of bag over sides of glass.

Fill the pastry bag . . . much easier!

Pipe Marshmallow on top of cupcakes.

You can also grate Chocolate over the tops . . .

Oh baby!

Pretty and simple.

MARSHMALLOW FROSTING

Beat together:

2 egg whites and 1/4 tsp. salt

until very very Frothy.

Slowly add:

1/4 cup white sugar

Beat until very smooth thick and glossy.

Slowly add:

3/4 Cup light Karo Syrup.

Beat until stiff, stiff, stiff Peaks form.

Gently:

Fold in 1 tsp. Pure Vanilla

Frost cupcakes, cake or pipe on.

Don't cover cake tightly.

I rested my cupcakes in the fridge uncovered.

It worked perfectly.

SILVER WHITE CAKE

2 cups all purpose flour

2 1/4 cups cake flour

1 1/2 cups sugar

3 1/2 teaspoons baking powder

1 tsp. salt

1/2 cup shortening or butter

1 cup milk

1 tsp. vanilla

4 egg whites

Heat oven to 350 degrees. Grease and flour 13x9x2 inch cake pan, or 2 round layer pans, or make cupcakes. Beat flour, sugar, baking powder, salt, shortening, milk and vanilla in large mixer bowl on low speed, scraping bowl constantly, 30 seconds. Beat on high speed, scraping bowl occasionally, 2 minutes. Add egg whites; beat on high speed, scraping bowl occasionally, 2 minutes. Pour into pan or lined cupcakes.

Bake until wooden pick inserted in center comes out clean, about 30 to 35 minutes for cake pans. 20 minutes or so for cupcakes. Watch carefully. Frost.

Will make about 2 dozen cupcakes.

HAPPY VALENTINES DAY!

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GOLDEN RAY BENEDICT

2010-02-09T15:35:00.001-07:00

Does the smell or even the sight of a certain dish bring back good memories?

Does it make you want to crawl back, if even for a brief moment . . . to appreciate that time?

This recipe certainly does it for me!

This dish might seem a bit odd to some of you. For me, Golden Ray Benedict . . . is heaven on earth. Growing up, I lived next door to my Grandmama Lunsford. She was a fabulous cook, and many of my favorite recipes I inherited from her. We lived right next door for many years, and the only separation from our house to their house was a row of trees. It was quite easy to sneek through those trees, without Mom ever knowing about it! I did that often, and I'm so thankful I did.

Golden Ray Benedict was one of Grandma's specialties, and everyone loved it. Don't turn up your nose until you try it. It's sooooooo delish! She made her benedict with bacon, but you could substitute ham, canadian bacon, or sausage. You could also spice it up a bit, by adding peppers and onions if you so desire. The sauce is creamy, smooth and wonderful. It really is a stunning looking dish on a plate, and is perfect for company as well. This will become a favorite of yours, unless you don't care for eggs!

This recipe will serve a family of four.

Start by frying a pound of bacon.

I like the maple thick cut . . . use what you like.

Save at least 2 tablespoons of that bacon grease.

Boil some eggs.

Bring four eggs to a slow boil over medium heat.

Turn to a lowest heat, cover with lid for ten minutes.

It always work great for me.

When done, drain hot water, and replace with cold water.

Let cool in cold water for five to ten minutes.

Shell those eggs.

Separate the yolks from the whites.

Slice the whites, and with a fork, break up the yolks.

1. Bacon

2. Yolks

3. Whites

Set aside . . . while you make the Cheese Sauce.

Melt 2 Tablespoons butter
and
2 Tablespoons bacon grease.
Add salt, sugar and pepper.

Slowly add the flour, and stir until blended.

It helps to use a whisk. See . . .

This is called a Roux.

When is is hot and bubbly, slowly add the milk.
Like this:

Continue whisking until Cream gravy is smooth.

Stir over medium low heat until thickened as you like.

Now.....add your sliced egg whites.

After stirring in egg whites, turn to lowest heat, and cover with lid.
Stir every now and again.
Grate some cheese . . . I like colby.
About 1 cup.

Add that grated cheese to your Cream Gravy.

Keep temperature to very low heat, and stir until cheese has melted.

Get out your toaster.
I like toasted English Muffins.
My husband just likes this on toasted Wheat or White Bread.

Assembly line:

1. Toast or English Muffins.
2. Cream Gravy with egg whites.
3. Break up bacon on top of gravy.
4. Sprinkle yellow yolks over the top.
5. Add more grated Cheese
6. Eat and enjoy!

This is really good for breakfast, but we often have it for dinner.

CHEESE SAUCE

2 Tablespoons butter

2 Tablespoons bacon grease and bits

4 Tablespoons all purpose flour

1/2 teaspoon salt

1 teaspoon sugar

1/2 teaspoon black pepper

3 cups milk

1 cup grated cheddar cheese or other

You will also need:
Hard boiled eggs
Crisp Bacon
English muffins or Toasted Bread.

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PRETZEL BITES - Parmesan or Cinnamon and Sugar with glaze.

2010-02-06T14:59:00.003-07:00

Do you need a perfect snack for the big game? These Pretzel bites will hit the spot for sure. You can make a combination of Parmesan bites with a Cheese dip or Cinnamon and Sugar bites with a Vanilla glaze for dipping.

I've finally used up my supply of Rhodes Roll dough . . . until I buy more. It's quite nice to have on hand when you need it. If you have some hanging around your freezer, you can whip these up in a jiffy.

Simple . . .

PARMESAN PRETZEL BITES

CINNAMON and SUGAR PRETZEL BITES

Take a Texas size Rhodes roll that has been thawed.

Roll it out in a four inch rope.

Cut in four sections.

I got tired of this method.

so I simplified even more.

Take your roll, and cut horizontally and vertically.

You have four pieces.

You will need:

as well as:

Once your bites are all cut,

place on a large greased baking sheet.

Let rise until double in size.

Like this . . .

Bring some water to boil in a large pot.

Prepare a Baking sheet with a clean towel and Paper towels on top.

Like this:

Heat your oven to 375 Degrees.

Plop about 10 bites into that boiling water.

Toss gently so that all sides are shocked with the water.

You will boil for about 45 seconds.

Remove from water with a slotted spoon.

Let drain on paper towels.

Don't worry if a few of them shrivel up funny.

They will recover nicely in the oven!

Remove them carefully from the paper towels.

Place on greased baking sheet.

Bake at 375 degrees for about 15 minutes.

Let them bake until they are a nice golden color.

like this . . .

Roll in Parmesan and sprinkle with garlic and Kosher Salt.

Oh yum!

or do this:

Use that Cinnamon and Sugar mixture.

and this:

You'll be too busy eating and dipping to watch the big game!

PRETZEL BITES

Texas size Rhodes Frozen roll dough

*as many as you like - each roll makes four bites

coarse salt, parmesan, garlic, cinnamon & sugar

Vanilla glaze (optional)

Take a thawed roll. Cut it in four equal sections. Place dough bites on greased sheets. I placed five across and five down on large baking sheets. Cover with plastic wrap that has been sprayed with non-stick cooking spray, and let dough rise until double in size. (about 35-45 minutes) Bring a large pot of water to a gentle boil. When dough has risen, plop about 10 pieces into the boiling water, tossing gently for about 45 seconds. Remove with slotted spoon, and place bites on paper towels to drain slightly. Move bites to greased baking sheets, and bake at 375 degrees for about 15 minutes or until done and golden brown.

Brush bites with melted butter, sprinkle with Kosher or Sea Salt, garlic and toss in Parmesan cheese. You can also make Cinnamon and Sugar bites. Make a mixture of Cinnamon and sugar: About 1 cup sugar and 1 1/2 tsp. of cinnamon, and mix together well. After you butter the pretzel bites, toss in cinnamon and sugar mixture.

You can serve the Parmesan Pretzel bites with a cheddar dip, and the Cinnamon and Sugar Pretzel bites with Vanilla glaze. So yummy . . . so simple!

VANILLA GLAZE

1 cup powdered sugar

2 tablespoons milk

1 tablespoon melted butter

1 tsp. vanilla extract.

Combine sugar, milk, butter and vanilla and mix well.

CHEDDAR DIP

1 Tablespoon butter

1 Tablespoon all purpose flour

1 cup milk

1 1/2 to 2 cups of grated Cheddar Cheese.

Melt the butter in a med. size saucepan over medium heat. Add the flour and stir until blended, and

butter has turned lightly golden brown. Slowly whisk in the milk and cook until thickened slightly. Remove from heat and stir in the Cheddar Cheese until smooth and all of the cheese has melted. Season with salt and pepper. Shake a few red pepper flakes into sauce for added zing!

Here are some of our favorite snacks for the Big Game:

Cinnabun Popcorn - addictive!

NUTS & BOLTS

CINNAMON GLAZED ALMONDS

CARAMEL CEREAL

*our family loves this.

PEANUT BUTTER MARSHMALLOW TREATS

Make sure you look under Hot and Cold Dips for some other fabulous recipes to serve with chips!

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GLAZED CINNAMON RAISIN KNOTS

2010-02-05T15:46:00.002-07:00

O.K . . . if we have to, it's time to get our game on!

You could do it this way.

Believe me now?

. . . this will seal the deal!

Rhodes . . . you should hire me!

Come on get off your butt and make these.

It's a snap . . .

SWAP your hubbie one of these, for the channel changer!

GLAZED CINNAMON RAISIN KNOTS

Texas size frozen Rhodes Roll dough

*as many as you like

Cinnamon

Brown Sugar

Butter

Raisins (optional)

Directions:

Thaw Rhodes rolls, but leave a slight chill on them. Flatten with rolling pin. Brush with melted butter. Sprinkle with Brown Sugar, Cinnamon and then a few raisins. Make sure raisins are on top, because they are much easier to roll that way. Trust me here!

Roll up jelly roll style, making sure to pinch all seams together very well....including the ends. Roll into a nine inch rope. (See pic's above) Plop in melted butter, and roll in Brown sugar, cinnamon mixture. Place on greased baking sheet. Let rise until double in size. Bake at 350 for 20 minutes or until golden brown and done through. These take slightly longer to bake than the parmesan knots and the orange knots, because they are filled.

Glaze with Icing, and EAT! So very simple.

GLAZE:

1 cup powdered sugar

1 tablespoons melted butter

2 tablespoons milk

1 teaspoon vanilla.

Combine powdered sugar, milk, butter and vanilla and mix well.

Use a pastry brush and glaze over the tops and sides of baked rolls.

*If glaze isn't quite the right consistency for you, simply add more sugar or more milk.

This is enough for about 10 rolls - double this if you are making more.

You could also make:

Garlic Parmesan Knots
or

Cinnamon and Sugar Glazed Orange Knots

Need some more snacks for the big game:

I also made Parmesan and Cinnamon and Sugar Pretzel bites with glaze! Check back tomorrow for recipe and pictures, as well as other yummy snack ideas. Simple!

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COCONUT DATE BAR CRUMBLE

2010-02-03T18:15:00.005-07:00

Once upon a time . . .

you could buy a box mix by Better Crocker called Date Bars.

one day, one very sad day . . . it vanished from store shelves!

What will we do - the children cried?

What will we do - my Dad cried?

What ever will we do - I cried?

Find a recipe that comes close to perfection

and she did.

The end.

I like it warm from the oven with Whipped Cream.

but

Ice cream is also wonderful.

both . . . would be even better!

COCONUT DATE BAR CRUMBLE

1. First cut up the butter in small chunks and put in medium size bowl, until butter is at room temperature.

2. Prepare the filling. In a medium saucepan combine and gently boil until thickened. (about 10 min)

FILLING:

12 ounce pkg dates, chopped

*don't buy the already chopped sugared dates, buy whole dates instead

2 Tablespoons butter

2 Tablespoons sugar

1 Tablespoon pure vanilla

1 1/4 cups boiling water

Once mixture turns darker in color, and thickens; set aside to cool.

Prepare the crumble:

CRUMBLE:

2 Teaspoons Baking Powder

2 cups oats

1 cup flaked coconut

2 cups flour

1 cup Brown Sugar

1 1/2 cups butter, cut in small chunks

Using a fork or hands, mix butter with dry ingredients until crumbly.

Make sure you leave in pea size chunks.

Divide the crumble mixture in half and press half into the bottom of a 9x13 inch greased baking dish. Pat half mixture evenly onto bottom of that dish. Spread with cooled date mixture as evenly as possible. Top with remaining crumb mixture. (I like to squeeze some of the dough in my hand, and then break it into large crumbs). Bake at 350 degrees for about 30 minutes. I baked mine towards the top of my oven for 20 minutes, then lowered the rack to middle to finish. I wanted to be sure the bottom was done as well. All ovens vary, so watch carefully.

I added nuts to my date mixture, but that is optional. You could use hazelnuts, almonds ect.

*In case you're interested I have new posts at

Chocolate . . . tastes better at forty nine

and

My Chocolate Drops

BANANA APPLESAUCE BREAD

2010-02-02T14:59:00.000-07:00

What do you do, when you have two ripe bananas?

. . . that's not quite enough for banana bread.

Add applesauce!

Serious good

a new favorite!

APPLESAUCE BANANA BREAD

1/2 Cup oil

*I used Canola

1 1/2 Cups sugar

2 eggs

4 tablespoons buttermilk

2 ripe bananas

1/3 cup applesauce

1 teaspoon vanilla

*you could use 4 bananas instead of the applesauce

2 cups flour

1 teaspoon Baking Soda

1 cup chopped walnuts or other nut

Directions:

Cream the oil and sugar together. Next, mash the bananas and add to sugar and oil. Add the applesauce, buttermilk, vanilla and eggs to the sugar mixture, and mix well. Mix flour and soda together and add to sugar/banana mixture. Stirring just until combined. Add chopped nuts if desired. Mix again and combine.

Pour into 2 small loaf pans sprayed with pam. Bake at 375 degrees for 40-50 minutes or until done in center. I cover the top with foil after it is as brown as I like, then continue baking until center is completely done. This is serious good!

Today, I also made. . .

COCONUT DATE BARS

. . . oh baby, check back soon!

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BUTTERY PARMESAN KNOTS

2010-02-01T14:10:00.001-07:00

. . . I'm still working on using all of that frozen Rhodes Roll dough.
Last week I made Cinnamon Sugar Glazed Orange Knots, that were very yummy.

and today to go along with our Hawaiian Crunch Halibut . . .

Buttery Parmesan Knots

simply . . .
un-thaw some texas size Rhodes rolls
roll each into about 9" rope
twist into a knot . . .like this.

Brush with lots of melted butter
sprinkle with a little garlic salt
place on greased sheets to rise until double.

Bake at 375 degress until golden brown.
About 10 to 15 minutes.

brush with butterrrrrrrrrrrrrr . . . again

You will need:

more butter and parmesan cheese . . . lots of it.

Get ready to dip and roll!

Oh baby!

Eat!

What more can I say.

It's just that simple . . .

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CINNAMON and SUGAR GLAZED ORANGE KNOTS

2010-01-28T14:48:00.001-07:00

Do you remember that I told you. . .

I have several bags of Rhodes roll dough lurking in my freezer?
What to do? What to do?

Lookie here . . .see how easy

CINNAMON and SUGAR GLAZED ORANGE KNOTS

12 Rhodes Texas Rolls
thawed but still cold
1 medium orange rind, grated
1/2 cup sugar

1 teaspoon cinnamon

1/4 cup butter, melted

Citrus Glaze:

1 cup powdered sugar

1 tablespoon butter, melted

3 tablespoons orange juice

1 teaspoon vanilla extract

Mix grated orange rind with melted butter. Roll each thawed texas roll into a 9 inch rope. Tie in a loose knot. Roll each knot in melted butter and then in cinnamon sugar mixture. Place on a greased baking sheet. Cover with a clean towel or pam sprayed plastic wrap and let double in size. Bake at 350 for 15 to 20 minutes or until golden brown. Brush with citrus glaze while still slightly warm.

Eat.....only one!

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MIXED BERRY CRUMBLE

2010-01-27T07:00:00.000-07:00

Well . . . I almost forgot that I still needed to post the recipe to this yummy crumble! I've been busily re-organizing posts that don't seem to line up since I changed templates. You'd think I would learn from the past, but part of my blogging enjoyment, is change.

I've been able to fix many posts, but have many more to go. Hopefully, you won't throw your hands up in the air and walk away. Remember, patience is a virtue! As promised.....here is the recipe.

* My linkbar doesn't seem to be working correctly....Uggg. It happens to be in that pinkish area above the recipe title. I think if you put your cursor there, it might show up. Let me know if you can see it at all, because it's hiding from me!

MIXED BERRY CRUMBLE

2 12-ounce packages frozen mixed berries

(such as blueberries, blackberries, strawberries and raspberries; about 6 cups), unthawed

1/4 cup sugar
1 cup all purpose flour

1 tablespoon fresh lemon juice

3/4 cup old-fashioned oats

2/3 cup (packed) golden brown sugar

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

7 tablespoons chilled unsalted butter, diced

Directions:

Preheat oven to 375°F. Combine berries, 1/4 cup sugar, 1/4 cup flour and lemon juice in large bowl; toss to blend well. Transfer berry mixture to 9-inch-diameter glass pie dish. Combine remaining 3/4 cup flour, oats, brown sugar, spices and salt in medium bowl. Add butter; rub in with fingertips until topping holds together in small moist clumps. Sprinkle over berry mixture.

Bake crisp until berry mixture bubbles thickly and topping is golden brown, about 1 hour. Let stand 15 minutes. Serve warm or at room temperature.

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MINI DONUT BITES

2010-01-19T11:56:00.001-07:00

Lately, I've been trying to use up products that have been sitting in my freezer, before buying new. This isn't an easy task, because I don't seem to be very good at rotating! I had two bags of Rhodes Roll dough, that stare at me every time I open the freezer. What to do? Yesterday, I made homemade Wheat Rolls, that are still lurking in my kitchen, so I didn't want to make Rhodes rolls. So.......this is what I came up with!

Of course, I chose to make these most delicious, fattening little tempting donut bites out of the dough. These are so yummy and easy to make.

MINI DONUT BITES

1. Simply take a bag of regular or Texas Size Rhodes rolls from your freezer.

2. Place as many as you like on a greased plate or cookie sheet.

3. Cover with saran wrap that has also been sprayed with pam, so the rolls don't stick.

4. Let thaw and rise ......almost until double.

5. Pull little pieces of dough and roll into small balls - about 1/2" in diameter.

6. Place several balls at a time in hot oil, and fry until golden brown, then place on paper towels to drain.

*If your balls are small, they will not be doughy inside.

7. Now roll the little donuts in cinnamon and sugar, or prepare a Vanilla glaze.

8. Place the glazed donut bites on waxed paper, and the cinnamon sugar bites on paper towels to set.

9. EAT......Eat more........and more........now go RUN!

Vanilla Glaze

Simply take about 2 cups of powdered sugar in a small bowl.

Add a teaspoon of Vanilla.

Add enough water to make a glaze consistency.

Stir well until all lumps are gone, and it's smooth.

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WHEAT ROLLS or BREAD

2010-01-18T17:00:00.007-07:00

Today.....well today has been a strange kind of day. Those who know me well, also know that I clean HARD on Mondays. This morning when I stepped out of bed, I had a headache and a stomach ache. I knew it was not going to be one of my better days. Usually, they say that drinking water will help with the headache.....it didn't! As for the stomach ache, I still have it as I type. Oh well, this too shall pass. I decided I would try to get my mind off my mind, by baking.

I made a new recipe for Wheat Bread that considering.... actually turned out very well. I have to explain though. Early this morning I mixed the bread dough, so that it could begin the rising process, while I cleaned the house. That was the plan, however the plan didn't turn out so well either.

My dough did not rise very well. It might have been because of a house that was quite cold, but I rather doubt it. I do think that my yeast just wasn't up to par! Uggggg! I was not about to throw the dough out. You won't believe what I did next. I threw that ball of dough back into my mixer, and went to work. I opened a new pouch of quick rise yeast, mixed it with 1/2 cup of water and a teaspoon of sugar, and let it rise in a small bowl. Once it rose beautifully, I added it to my ball of dough. I figured....."What the heck,".....it can't get any worse. Well, to make a long story short, it turned out very nicely. I made two loaves of bread, and several rolls to go along with our dinner tonight.

I share this story with you, so that if your yeast doesn't stand up and salute this first time around, try try again!

*NOTE: This recipe will make four loaves of bread. I used my 6 quart Kitchen Aid mixer. You must cut this recipe in half, if you use your mixer. They simply can't hold this much dough.

You can make rolls....or bread

WHOLE WHEAT BREAD

2 cups warm water

1/2 cup honey

1/2 cup molasses

3 Tbsp. dry yeast

1/2 C. gluten flour

3 C. whole wheat flour

4 C. warm water

1/3 cup oil

2 eggs

2 Tbsp. salt

Whole Wheat Flour

*Now....Use Enough Whole wheat flour to make your dough soft but not sticky. You should be able to shape your dough nicely without it sticking to all your fingers. They say it should be firm but soft like a babies behind!

Directions:

remember....I cut this recipe in half to make 2 large loaves in my Kitchen Aid Mixer

Combine in the bowl of a mixer capable of kneading dough 2 cups warm water, honey, molasses and yeast. Mix lightly and let stand 5 minutes. Add the gluten flour and 3 cups whole wheat flour. Mix at medium speed 8 minutes or so to get the gluten going. Let stand 30 minutes or as long as it takes to see the yeast mixture start growing; it will look a bit spongy. Add eggs, oil and the remaining liquids and dry ingredients alternately, beating on low speed until the dough is too heavy, then turn to medium speed. Continue to add flour slowly until dough leaves sides of the bowl clean. I kneaded my dough about 8 minutes. Grease 4 bread pans. Remove dough from mixing bowl onto greased countertop. Knead lightly and divide into 4 equal parts.

Knead each part into a loaf shape and put into greased pans. Let rise 20 to 25 minutes or until dough rises about 1/2 inch above the top of the pan. Bake at 375 degrees for 30 to 35 minutes. The loaf should sound hollow when you tap on the top. Cover the pans with foil during the last 10 minutes or so, if it's getting too brown.

To make rolls, I simply rolled pieces of dough into large almond size balls. Place in well greased pan, and let rise until double in size. Bake rolls for 15 to 20 minutes at 375 degrees or until golden brown and done.

Brush with melted butter, and eat! I was able to make about 12 rolls, and 2 good sized loaves of bread.

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"ORANGE ROLLS TO DIE FOR" - PICTURE TUTORIAL - You can do it!

2010-01-17T18:45:00.000-07:00

I'm probably going to use my picture allottment in this one post, but it will be worth it. You see, these are not difficult, just a bit time consuming. Because of the time involved, I always three times the recipe, and I have a few tricks and changes to the original recipe, that I will share with you. Maybe this will give you the incentive you need, to dive in and make your own beautiful rolls.

Lets get started:

Trust me.....they really are scrumptious

Maybe not to die for - but close!

One recipe will make a large 9x13 cake pan...and a bit more.

It really depends on how big you make your rolls.

I three times the recipe, and made 4 pans.

One of my pans is extra large, so it's almost like five pans.

One of the things I do differently from the original recipe,

is rise the yeast in it's own bowl.

The recipe calls for 1 TBSP Active yeast.

I tripled this recipe, so I used 3 TBSP Active Rapid Rise yeast.

I added this yeast to 1 cup of very warm water + 1 tsp. sugar.

*I still use the same amount of milk that the recipe requires, I just add a bit more flour to compensate for the extra liquid that I used.

If you are making a single recipe,

you will use 1 TBSP yeast to 1/3 cup warm water + 1/2 tsp. sugar

Mix this together and let rise like this.

It bubbles and rises quite quickly.

If your yeast doesn't do this.....start over, because you killed the yeast.

One email asked: Why did I kill the yeast?

The water was too warm, or the yeast was old.

The water needs to be quite warm to the touch, but NOT HOT!

Combine your scalded but cooled milk,

What's scalded you ask?

Put your milk in a pan on top of the stove.

Turn to medium heat.

Let the milk get very warm....almost to a boil.....but don't let it boil!

Remove from heat and let cool down while you prepare:

The melted butter, beaten eggs, sugar, and flour in a very large bowl.

I use a Tupperware bowl, with a great lid that seals well.

I use a big Wire Whip.

When that mixture is combined,

I then add my yeast that has risen beautifully!

If your yeast hasn't risen beautifully........then don't add it.

Try, Try again!

Now....I have added my yeast.

I also use my wire whisk to mix this in GENTLY!

Now you can follow the recipe as outlined,

add your 1 cup flour and let rise for 2 hours,

or you can do as I do:

I don't wait the two hours.....I'm not patient enough!

I begin adding that 1 cup, then another cup with a Wire Whisk.

See.....

Eventually it becomes too thick for my Wisk.

I then use my Old Oster Mixer....remember I've talked about this thing before.

Why do I use this, instead of my Kitchen Aid?

I can put my very, very large bowl under the beaters.

This is why I can 3 times the recipe!

The largest Kitchen Aid Mixer....just can't handle this much dough.

I continue adding the flour.

Note: When you use a mixer of any sort, you tend to need a bit more flour,

than the recipe states.

*Remember I also used 1 cup of extra liquid.....I will need More flour to compensate!

I can't tell you exactly how much...I think it differs each time.

Sometimes it depends of the season, the warmth or humidity of my house.

Really...it does make a difference.

I add flour until it it a nice soft, but not sticky dough.

The dough will begin to pull away from the sides of the bowl,

when you have enough flour.

Remember:

You can always add more, but you can't take it away!

Don't use too much flour.

You just want a nice soft dough, that doesn't stick all over your fingers and hands!

I turn my mixer to low, so that I don't over beat this dough.

You want it light and fluffy.....not chewy like pizza dough.

See....I can form my soft dough into a nice big ball.

The sides and edges of the bowl are pretty clean.

When your dough is ready,

oil or grease the sides of your bowl slighly.

Cover with a lid if you can.

If not, I would use greased Saran Wrap....not just a towel.

You don't want your dough to dry out.

*I use the dryer technique.....really I do!

A great Chef taught this to me.

You can only do this, if your dough is in a bowl - with a well sealed lid!

I toss 3 or 4 big clean bathroom towels in the dryer.

Close the door, and turn your dryer on, until it get hot.

Open the door,

Put that big bowl of covered dough on top of those warm towels.

Shut the door of your dryer.

DO NOT TURN YOUR DRYER ON....just let the dough rise in that warm dryer.

I promise you....it works wonders!

I will show you how well it works....in a minute or two.

I should have taken a pic of the dryer.....didn't think!

note: You want this dough to rise double the size you start out with.

While your dough is rising.....you must keep working.

There's no time for slacking!

Lets prepare the gooey glaze for the inside of the rolls.

This is what makes them "Orange Rolls."

* This is another thing I do a little differently.

I make extra glaze.

Use 1 square of butter per recipe.

I tripled mine, so I need three squares of butter.

Melt the butter.

While it's melting, zest your orange or oranges.

For a single recipe, just use one orange.

For a Triple.....I used the zest from two oranges.

Be careful to only get the Orange from the Orange!

Don't zest down to the bitter white stuff.

Use a gentle touch when grating, so that your pieces are not too large.

When you have finished zesting.....add this to your melted butter.

I am adding the zest of two oranges.

Add the sugar, and mix well.

Cover this and set aside for later.

Now.....

Squeeze that fabulous juice from your oranges.

I use this funky little device.

If you don't have one of these,

just use your muscles!

It works wonders.....I also like to eat that pulp that is left.

Don't eat the skin though......unless you are really, really hungry!

I probably have a good 1/2 cup at least.

Get up from that couch....you aren't done yet!

Let's make the frosting while the dough is still rising in your dryer.

I'm serious.

This is what you will need for the glaze/frosting.

For a triple recipe, I use:

1 whole bag of powdered sugar

the juice from two oranges

1 stick of butter/ softened

Vanilla

Milk

*Cut this in half, if you are making a single or double recipe

Soften your butter, but don't melt it all the way.

I have added as much powdered sugar as my bowl will let me add.....right now.

Drizzle in the orange juice,

Add some good vanilla.

I always add double what the recipes calls for!

That's optional...

Now begin to mix this together slowly....

Your powdered sugar will fly all over the place, if you get carried away on high mode!

Mix, mix and blend some more.

If the consistency isn't quite right.....if it's a bit too thick,

add a little bit of milk.

Just a bit...you can always add more.

If you go overboard with the milk, and it's too runny,

just add a bit more powdered sugar

I like mine to be thicker than a glaze,

but not as thick as frosting.

That way, the frosting can seep down into the baked rolls!

Cover your frosting with saran wrap or foil for later.

Lick your beaters.....you've worked hard, and you're still not done by any means!

Prepare your pans.

I just use spray pam.

If you don't don't have that,

Take a paper towel, and lightly oil the sides and bottoms of your pans,

with whatever you have!

Still working......

Prepare your work surface. Mine just happens to be my Island.

You will need:

A good coating of flour

Rolling Pin

Coconut (optional)

a long thread

Thread? Why?

This is how I cut my rolls....it works wonders.

I will show you later.

and then she opened the dryer door.......

what did she find?

This!

It's ready.

Punch it down.....you are awnry and really tired by now!

Don't give up yet.....

You are not done.

You are just getting started.

I take a knife to mine.....

I cut it in 3 equal size portions.

(Remember I tripled my recipe)

Double - 2 portions

Single - Darn...you won't need the knife!

See........

Now that you're exhausted from a long days work,

GET TO ROLLING!

(one ball at a time though)

I roll mine slightly more than 1/4" thick

see......

Roll your dough into a rectangular shape.

like this.......

Now spread that luscious orange glaze over the top of the dough.

Remember: If you have more than one ball to roll...divide that glaze equally!

Spread the glaze smoothly over the surface of the dough.

Just look at your zested zest!

Now this is optional, totally up to you.

I sprinkle a little bit of Cinnamon, and Coconut over the top of the dough.

My husband won't eat them without the coconut!

You could add pecans, brown sugar...go wild.

We like them this way:

Ready to Roll?

You can't quit on me yet!

From the long end of your rectangular shape....begin to roll - jelly roll style.

Lift up and over, so that you aren't pushing all your yummy glaze out the door!

Once you are close to the end,

Pull that dough over the top, and pinch it to seal it.

Pinch hard....so it doesn't come un-rolled.

See...my pinch marks?

It's all done....but you're not done!

You might only have one roll.

I had two more rolls to go...uggggg

Now the fun part.

Take that string, and put the middle of that string underneath your roll.

Bring both ends up,

Cross them, and pull back down, until your dough is cut off.

See.......

I cut mine about 1 - 1/4" to 1 - 1/2 " thick.

Go ahead.....cut your entire roll of dough.

This is how I lay them out in my pans.

This pan is larger than a 9x13 inch cake pan.

I put 3 across and five down.

In a normal size 9x13 pan,

I put 3 across, and 4 down.

This is how I raise my rolls when it's COLD outside!

I put them in front of my fireplace.

Make sure you cover your pans with a towel.

See......

Oh yeah - these are my beautiful daughters.

I should have taken an up-close picture for you.

They will be MAD that they aren't getting any this time around.

Well....maybe Shannon, cuz she lives close.

I betcha that She's laughing out loud right now!

Oh yeah...back to the rolls...cover them with towels.

see.....

Check on each pan every 15 minutes or so.

See....they are starting to Rise.

While my rolls are rising, I've got to make dinner.

We are having:

Pan Fried Breaded Cube Steak

Baked Potatoes

Green Salad

Peas from my garden

Garlic Bread.

sorry....no time to take more pictures!

I'm getting tired.

This pan is almost ready.

It's the first pan I made.

See how the edges are touching now.....that's a key clue.

Don't let them get over big....they will be ugly!

They raise more in the hot oven.

ON YOUR MARK....GET SET......BAKE!

see.....I told you they stand to attention in the oven!

I cook mine in the center of the oven.

I don't like soggie bottoms, and this ensures that the bottom will also brown.

The tops looks burnt....but they aren't.

Bad picture!

Take your frosting, and glaze/frost them while they are still warm.

Right out of the oven!

Use as much frosting as you like.

See......you are done.

Unless of course you have 3 or 4 more pans to go like I do.

FYI: You can freeze these frosted rolls.

Simply cover the cooled rolls with Saran Wrap, then heavy duty foil.

Freeze.

When un-thawing, remove the saran wrap and foil until thawed.

Cover again with foil.

worth every minute, but

Sit down...cuz you're exhausted.

Now eat and enjoy!

~Tomorrow - you can run a few minutes longer~

For the entire Recipe, go Here:

http://getoffyourbuttandbake.blogspot.com/2008/05/orange-rollsto-die-for.html

anymore questions, email me at

jwarn@q.com

Leave me a nice comment....cuz I love your comments.

Besides, this post took me forever to do, so I deserve a few nice comments.

and....I know that I use way too many exclamation marks!

as one of my readers so thoughtfully pointed out.

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BACON AND POTATO SOUP

2010-01-13T13:17:00.002-07:00

As I stepped out of bed this morning, my mind suddenly drifted to this soup! This cheesy smooth soup is my all time favorite. You can add a wide variety of vegetables as well, or toss in rotisserie chicken as well. You name it, you can add it to this wonderful creamy cheesy base. It takes very little time to put together, and you can serve it with a salad and hot rolls, or maybe a piece of tender breaded chicken on the side. Make this for your dinner tonight!

YOU WILL NEED:

6 Tablespoons butter
3 to 4 carrots, peeled and diced (opt)
2 to 3 celery stalks, thinly sliced (opt)
1 small onion, chopped (opt)
*I use 1 to 2 teaspoons onion powder instead
1 teaspoon celery salt
8 tablespoons all-purpose flour
1/2 teaspoon dry mustard
1/2 teaspoon paprika
1/2 teaspoon cracked pepper
1 teaspoon salt
4 cups milk
4 chicken bouillon cubes
*I use Knorr brand, and use 3 because they are larger
4 cups water
4 to 5 potatoes, peeled and cut into 1/2 " cubes
3 cups shredded cheddar cheese
8 slices bacon, cooked and crumbled

DIRECTIONS

About 45 minutes before serving: in a large pot, over medium heat, melt butter. Add diced carrots, celery and onions, (all optional) and cook until tender, about 10 minutes, stirring occasionally. Stir in flour, mustard, paprika, salt, pepper, and stir for about 1 minute. Gradually add milk, bouillon cubes, water and potatoes. Over high heat, heat to boiling, then reduce heat to low, stirring constantly. Cover and simmer ten minutes or until potatoes are tender. Remove saucepan from heat, stir in the grated cheese, just until melted. If you like, top each serving with crumbled bacon, or add directly to your soupMakes about 8 1 cup servings.

SO GOOD!

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BLUEBERRY TURNOVERS - Super Simple!

2010-01-11T11:00:00.001-07:00

These easy to make turnovers have always been a family favorite. I used Blueberry filling, but you can use Cherry, Apple, Strawberry or whatever your heart desires. If you haven't used Puff Pastry to make turnovers, you are really missing out on a scrumptious dessert. I will show you how easy they are to make. I used to make about 40 to 50 of these at a time for College Family home evening groups, and we never had any leftovers. Never! If you have a lot of time, you could also make your own Puff Pastry. In my opinion though, the Pepperidge Farm Puff Pastry is perfect!

My favorite is Cherry, but everyone else loves Blueberry.

This is all you will need to begin:

Pie filling of your choice

Puff Pastry - it comes 2 sheets to a box

(It's easily found in the frozen section of the grocery store)

Roll out one of those sheets - One sheet will make 4 turnovers.

One box will make 8 turnovers.

Make sure it is thawed, not frozen. Keep it cold though.

Cut that sheet of Pastry into four equal squares.

I like to use a pizza cutter.

Now place about two tablespoons of filling in the center of each square.

With either egg wash or water,

go around the outside edges and moisten them.

This will be your glue.

Now fold over into a triangle.

Pinch the edges together so that they become one.

Take a fork and crimp the edges.

I flip the turnover over and also crimp the opposite side.

Prick holes through the top.

This will allow the steam to vent,

so that all the filling doesn't burst out of the turnovers.

You might lose a little bit while baking.

Don't Panic!

You can take a small spoon, and spoon it right back into the shell.

Place the turnovers on a parchment lined cookie sheet.

Brush the tops with egg wash.

I also re-prick my holes to make sure they aren't full of egg wash!

Bake in a 400 degree oven,

until nice and golden on the top and the bottom.

While they are baking, make a nice vanilla glaze.

It's simple.....so simple!

Fill a good sized bowl with powdered sugar.

I used about 2 cups.

Add about 1 tablespoon of Good Vanilla.

(hense - the slightly brown color of the glaze)

Now carefully add a couple tablespoons of water or milk.

Mix.....mix....mix!

Mix the glaze until all the lumps are gone.

You want a consistency that you can easily drizzle,

over the tops of the baked turnovers.

If your glaze is too runny....add more powdered sugar.

If your glaze is too thick, add more water or milk...

until it's just right!

My turnovers are almost done.

They take about 20 minutes.

Each oven is different, so watch carefully.

They puff up beautifully.

If some of the filling runs out, that's o.k.

When they are done baking, with a small spoon or knife...

push it back into the opened hole, and then seal it shut.

Just hold that HOT opening shut with your fingers for a second,

It will burn a litt bit, but your hole will be sealed!

Now for the fun part!

Drizzle your glaze over the tops of the beautiful golden turnovers.

I do this while the turnovers are still warm

(It's very hard to drizzle and take a picture at the same time!)

Beautiful enough for a fancy dinner, or a gift for a neighbor.

It's a good thing, that I'm giving half of these puppies away!

In order to take pictures for you,

I had to dress one up with ice cream.

Even though the pictures shows two.....I only ate one!

Promise.....

Enjoy!

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30 MINUTE BROWNIES with FUDGE FROSTING

2010-01-04T17:51:00.004-07:00

Brownies are the "one sure fire bar," that you can take anywhere at anytime. They are usually snatched up so fast, that you wonder if you remembered to bring them at all! Most of us out there who bake at all, have tried millions or billions of brownie recipes. I myself, have scads of brownie recipes, and most of them are very good. This is my Mom's brownie recipe, and they are yummy and super duper fast to make. They happen to be a cross between a thick cake and chewy gooey brownie. I can't quite put my finger on it, and they get even better the 2nd day. Try these soon, because in thirty minutes..... you can cure your sweet tooth. I happened to frost mine today, but you certainly don't have to, cuz they are pretty darn terrific left plain jane. Add nuts.....don't add nuts - well...you get the picture.

Thirty Minute Brownies

2 cups sugar

2 cups flour

2 sticks of butter or marg at room temp.

6 Tablespoons unsweetened Cocoa

*I use Hershey's

2 teaspoons vanilla

4 eggs

1/2 teaspoon salt

1/2 to 3/4 cup chopped walnuts (opt)

Directions:

Cream sugar, butter or margarine until light in color and well blended. Add the eggs, vanilla and beat well. Add dry ingredients, and mix just until blended. Add chopped nuts if desired.

Place batter in UNGREASED 9x13 Pan. Bake in 350 degree oven for 25 to 30 minutes. Don't over bake. Cool on wire rack until cool. Frost with yummy frosting ....only if you want to!

No Cook Fudge Frosting

4 1/2 cups powdered sugar

1/2 cup unsweetened cocoa powder

*I use Hersheys and use a bit less, cuz we don't like it too dark*

1/2 cup butter, softened (1 stick)

1/3 cup Boiling water

1 teaspoon vanilla

Directions:

In a large bowl combine the powdered sugar and cocoa powder. Add butter, boiling water, and the vanilla. Beat with an electric mixer on low speed until well combined. Beat for 1 minute on medium speed. If necessary, cool for 10 to 20 minutes or until mixture reaches spreading consistency. This tastes like fudge, and is really good.

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RED ROBIN BBQ CHICKEN SALAD - copycat

2010-01-01T16:20:00.001-07:00

Have you ever had this yummy salad at Red Robin? We can re-create it's....so simple. Description: Crisp greens topped with tomato, barbecued chicken, black beans, cheese, bacon, sliced avocado and crunchy French fried onion straws. Served with Ranch dressing. This recipe will serve one person.

You will need:

1/2 Chicken Breast, boneless and skinned

1/2 cup Barbecue Sauce (Bull's Eye or K.C. Masterpiece)

2 cups Romaine Lettuce, chopped

2 cups Iceberg Lettuce or Mixed Salad Greens, chopped

1/2 cup Red Cabbage, chopped

1/4 cup Tomato, chopped

1/2 cup Refried Black Beans

1/2 cup Cheddar Cheese, shredded

1/4 cup French's Fried Onions

1/4 avocado slices (3 slices)

1/4 cup Ranch dressing

2 pc. Bacon, Crisped

Directions:

1. Place chicken in a plastic re-sealable bag and add the barbecue sauce. Mix thoroughly and let sit to marinate for 20 minutes.
2. While the chicken is marinating, turn on the grill and bring to medium high heat.
3. After 20 minutes, place chicken on the grill. Continuously baste the chicken with the barbecue sauce, making sure to turn the chicken every couple of minutes. Cook the chicken until it is completely cooked through (white center, no pink).
4. In a medium mixing bowl, combine lettuce and cabbage. Place this mixture on a serving plate and top with the chopped tomato.
5. In a small cooking pot, heat the refried beans on low heat, making sure to stir so they do not stick to the bottom of the pot. When warm, place the beans on one side of serving plate.
6. To the serving plate, add the shredded cheese then top with the chopped red onions and crisped bacon.
7. Garnish the salad with the avocado slices.
8. Slice the chicken and place on top of the salad.
9. Place the Ranch Dressing and barbecue Sauce in small dipping bowls and place on side of the serving plate.
10. Serve Immediately.

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