my homemade roll re-post...

i had originally posted these on a recipe card & i thought that it would be a perfect match with kesley's jam.  i had a comment that had said that on the original recipe card that i posted, you couldn't read it well.  & this one is a must have!  i made 16 1/2 dozen of these this weekend.  so yummy!

{homemade crescent rolls}

3 cups scalded milk

1 cup potato flakes or buds

3/4 cup sugar

3/4 cup butter or shortening

1 TBSP salt

4 eggs, beaten

1 1/2 TBSP yeast

7 - 7 1/2 cups flour

Place potato flakes, sugar, salt & butter in the bowl of an electric mixer fitted with a bread hook.  Add scalded milk & mix on low until the mixture it lukewarm.  When the mixture is lukewarm, add eggs, yeast & flour to form a soft dough.  Dough will be sticky!!!  Don't add more flour.  Mix an additional 5-7 minutes until dough is smooth & elastic.  Let dough rise in the bowl until doubled in size.  About 1 1/2 hours.  Divide dough in 4 equal parts.  Form each part into rounds.  With a rolling pin, roll each round into a large circle.  Using a pizza cutter, cut into 12 wedge like triangles.  Roll up each triangle into a crescent roll.  Place onto a greased baking sheet & cover with plastic wrap sprayed with cooking sheet.  Repeat with all 4 dough rounds.  Let rise additional 3 hours or until doubled in size.   Bake at 375 degrees for 10-12 minutes or until golden brown on top. 

Raspberry Jam-SUPER EASY!!!

{kesley's easy raspberry jam}

Yes- you are reading this right- I am posting a recipe on homemade raspberry jam! I found this recipe on the Internet and I am so happy that I did. When I say that this recipe is easy- I truly mean it! It turns out super yummy- and really once you do it- you will want to make it for everyone you know, because you will feel so special that you actually made jam- you will want to share it with everybody!! From start to finish about 25 minutes!  Trust me- if I can do it- so can you....

Raspberry Jam

Ingredients:
4 cups mashed raspberries
4 cups sugar
Because Raspberries have natural pectin you don't have to use any!

Directions
1. Use a very large pot. When the jam reaches a full rolling boil it will double in volume.
2. Heat mashed berries until they reach a full rolling boil.
3. Boil 5 minutes.
4. Add sugar.
5. Stir well.
6. Bring to a boil, stirring constantly, boil for 5 minutes.
7. Remove from heat.
8. Beat with rotary beater for 4 minutes
9. Pour in sterilized jars and seal.
let set at room temperature and there you have it! RASPBERRY JAM!

kesley's beef & brown sugar enchiladas...

Yummmmm!  i made these last night & they were so good!  i got this recipe from my good friend kesley & it has become a staple in our house ever since.  the filling is also so good on taco salad, nachos & tostadas.  get creative!

{beef & brown sugar enchiladas}

1 1/2 lb. lean ground beef

1 can black refried beans

1 can red enchilada sauce, divided

1/3 cup brown sugar-- or to taste

1/2 tsp. onion powder

2 cups grated cheddar cheese, divided

10-12 flour tortillas

Brown ground beef in a large pan.  Drain off fat & add refried beans, 1/2 of the enchilada sauce, brown sugar & onion powder.  Mix well & bring to a simmer.  Remove from heat.  

Fill one tortilla with about 1/4 of a cup of filling & 2 Tbsp. cheese.  Roll up & place in a 9x13 pan.  Repeat process until pan is full.  Pour remaining enchilada sauce over prepared enchiladas.  Sprinkle with remaining cheese.

Bake at 350 degrees for 30 minutes.  Serve with sour cream, chopped tomatoes, sliced olives, diced onions, shredded lettuce, avocado or guacamole.

6 scrumptious layers...

Jess brought these for R.C. this month & i could have eaten the whole plate!!! (i am not kidding!)  i had a recipe that was very similar-- the crust was different.  i will be making this recipe from now on.  thanks Jess, they were divine!

{yummy 6 layer bars}

1 1/2 cups crushed corn flakes

1 cup sugar

1/2 cup butter, melted

1 cup chocolate chips

1 cup butterscotch chips

1 cup coconut

1 cup chopped pecans

1 can sweetened condensed milk

In a medium bowl combine-  corn flakes, sugar & melted butter.  Mix well.  Press mixture into the bottom of a 9x13 pan.  Layer chocolate & butterscotch chips, coconut & nuts.  Pour sweetened condensed milk over the whole thing.  Bake at 350 degrees for 25 minutes or until golden brown.  Let cool before cutting.

Strawberry Salad

{Kristin's strawberry salad}

Salad: Mix together the following ingredients...

• 1 head lettuce
• 1 bunch spinach
• 1/4 head cauliflower
• 1 can black olives
• 1 pint (or more) strawberries
• 1 cup shredded Swiss cheese
• 1 cup whole cashews

Dressing: Mix and shake the following ingredients...

• 3/4 cup sugar
• 1/3 cup white vinegar
• 1/2 tsp salt
• 1 tsp dry mustard
• 1 tsp minced green onion
• 1 cup canola oil

Toss dressing with salad just before serving.  Enjoy!!!

Cream Cheese Chicken...

Ok, so no picture with my recipe post. I didn't take one before recipe club and after it was completely gone, I barely had to clean the bowl. Must be a good sign...

*4-6 Boneless, skinless chicken breasts
*1 8 oz. package of cream cheese (at room temperature)
*2 Cans of Cream of Chicken soup
*1 package of dry Italian seasoning (I use Good Seasons)

Mix cream cheese, soup, and seasoning. Place in crock pot (spray the sides and bottom of crock pot with cooking spray so the mixture won't stick and burn). Add chicken. Cook on LOW for 4+ hours (add more time for frozen chicken). Stir throughout cooking to mix, and keep the edges from burning. Chicken is ready when it can be shredded easily. Add on top of pasta or sticky rice (BOTAN cal rose is best). Top with your favorite crunchy topping. SUPER EASY...just how I like it!

Coconut Kiss Kooler- Smooch!

*Recipe club last night was super fun and very delicious! I must say that my favorite things last night were the desserts! (I keep wishing I had more)) Yummy pumpkin coconut cupcakes and those fabulous 7 layer bars. One recipe club night I say we do only desserts- and everybody has to bring one! That would make for a very delicious and good time. Last night I made the drink and I made my recipe cards to go along with them, but I forgot to take the recipe with me to the store so I just tried to remember what was in the drink- my memory isn't too good, so I will post both recipes- the one I made up and the real one! They both are really good and simple!

Kesley's Coconut Kiss Kooler
2 bottles of ginger ale
1 can of coconut cream (don't put in the fridge)
1 large can of pineapple juice
grenadine syrup ( I put in about 1/2 of cup or so)

Pebble ice and cherries

Mix the cream of coconut and pineapple juice and grenadine syrup in blender then pour over the pebble ice and ginger ale. I totally forgot to garnish with cherries-but it would be totally cute too! Super yummy and really refreshing!


Coconut Kiss Kooler
12 servings

12 oz cream
9 oz coconut cream
18 oz cherry juice
12 dashes grenadine syrup
18 oz pineapple juice

mix in the blender add a cherry on top and you have one delicious drink to sip on!

pasta con broccoli...

i got this recipe from my fabulous sister-in-law Markae, before was even officially in the family.  i am so glad that she shared it with me & i have made it pretty regularly ever since.  it is also great since it is meat-free!!!  strictly vegetarian.  i also subbed fat free 1/2 & 1/2 instead of regular.  give it a try & feel free to modify it to fit your families needs.  EnJoY!!!

{pasta con broccoli}

1- 16 oz. bag large shell pasta, cooked & drained

1/4 cup butter

4 cups half & half

2- 8 oz. cans tomato sauce

4 cups fresh broccoli florets

1/2 lb. fresh sliced mushrooms

1 1/2 cup grated Parmesan cheese

salt, pepper & garlic powder to taste

Saute mushrooms in butter.  do not salt!  Steam broccoli sprinkled with salt.  In a large pot, mix half & half, tomato sauce, Parmesan cheese, salt, pepper & garlic powder (i usually start with about a 1/2 tsp. garlic powder).  Heat over medium heat until cheese is melted.  Add cooked pasta, broccoli & sauteed mushrooms (with remaining butter) to the sauce.  Turn off heat and stir occasionally.  Sauce will thicken as it cools.  About 2o minutes.

...move over golden Arches...

like most kids, my kids love chicken nuggets!!!!  who am i kidding, so do i!!! but this recipe has been a family favorite since long before my kids came along.  it is not super hard, but does take more time than hitting a drive through... but it is well worth it!  it is also perfect for parties for finger foods or appetizer!!!  

{captain crunch chicken nuggets}

6 boneless skinless chicken breasts, cut into 1-2 in. cubes

2 eggs, beaten

1/2 cup milk

1 cup flour

2 tsp salt

1/2 tsp. pepper

5 cups captain crush cereal, crushed

vegetable oil for frying

Pre-heat fryer to high or 400 degrees.  If you do not have a fryer, you can fill a pot with oil and heat to 400 degrees.(using a oil thermometer)

In a small bowl, combine flour, 1 tsp salt & pepper.  Mix well.  In a separate bowl- mix milk & beaten eggs.  In 1 more bowl place crushed cereal & remaining salt.

In small batches, dredge chicken in flour, then egg, & then cereal.  Place into fryer.  Not too many at a time... or you will overflow your fryer-- like my husband did not too long ago!  

Fry chicken until golden brown on both sides.  You may have to flip them.  Remove onto a plate lined with paper towels to drain.  Serve with honey mustard(recipe to follow) or BBQ sauce.  I prefer either Sweet Baby Rays or Famous Dave's BBQ sauce with about a TBSP of mayo per 1/2 cup to soften the acidity... but whatever floats your boat!

Honey Mustard-

1/2 cup mayonnaise

1/3 cup mustard

3 TBSP honey

In a small bowl, mix together mayo & mustard until well combined.  Add honey & still well.  Taste & add a little more of any of the ingredients to get to desired taste.

Back together Again... Recipe Club Kickoff!

You all should be getting an invite in the mail, but just in case...
Recipe Club is getting together
My house- lets eat, share and enjoy!!
Wednesday September 17th-6:00
questions??- leave a comment
Hope to see all you fine cooks soon!