{Lion House Rolls}

Okay these rolls are THE BEST I have ever had!! I can not even describe their soft yummy goodness, you just have to make them. I have been making these for years and they are always a hit, and my go to recipe when we get together with friends and family.

Ingredients: 

2 tablespoons active dry yeast
2 cups warm water
1/3 cup sugar
1/3 cup butter, softened
1 egg
2 1/2 teaspoons salt
2/3 cup nonfat dry milk
5-6 cups flour

Directions:

In a large bowl, combine the yeast and water. Let stand 5 minutes. Then add the sugar, butter, salt, dry milk, 2 cups flour and egg. Beat together until very smooth. Add remaining flour gradually (I usually do 1/2 cup at a time) until a soft but not sticky dough is formed that you can work with. Knead the dough for at least five minutes if using an electric mixer and for at least 10 minutes if mixing the dough by hand. When the dough is smooth, place it in a lightly greased large bowl covered with greased plastic wrap and let it rise until doubled.

Separate the dough into two portions. Roll each section out to an 11X14-inch rectangle. Brush the top with melted butter. Using a pizza cutter or sharp knife, cut the dough into two pieces, the long way. Then slice the dough into five or six strips across so you end up with 10 to 12 small rectangles. Roll each small rectangle up like a snail and place on a lightly greased baking sheet with the roll resting on it’s open edge. Repeat with the second portion of dough.

Cover the rolls with lightly greased plastic wrap and let them rise until doubled. Bake at 375 degrees for 12-14 minutes until they are nicely browned.

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{Tuscan Sausage and White Bean Soup}

Wonder soup with amazing flavor. You can adjust this how you like, and make it more of a vegetarian style minestrone soup and it would still be great!

Ingredients: 

1 pound mild Italian sausage
1/2 cup chopped carrots
1/2 cup chopped yellow onion
3 cloves garlic, chopped
6 cups low-sodium chicken broth
2 (14.5-ounce each) cans diced tomatoes
1 (15-ounce) can Great Northern or Cannellini beans, drained and rinsed
1/2 tablespoon dried basil
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups uncooked shell pasta
9 ounces spinach leaves, coarsely chopped
1/2 cup shredded Parmesan cheese

Directions:

In a large pot, cook the sausage over medium heat (remove the sausage from the casings, if needed) until browned, 3-4 minutes, breaking it into small pieces as it cooks. If your sausage is really lean, you may need to use a teaspoon or so of oil so it doesn’t stick to the pan.

Add the carrots, onion, and garlic, and continue to cook, stirring often, until the sausage is cooked through, 5-10 minutes. At this point, if there is excess grease, drain it before proceeding.

Add the broth, tomatoes, beans, basil, salt and pepper.

Bring the soup to a boil. Add the shell pasta, reduce the heat to a simmer and cover the pot. Cook for about 8-10 minutes, until the pasta is tender, stirring occasionally to make sure the pasta isn’t sticking.

Stir in the spinach and simmer for another minute until the spinach is wilted. Serve sprinkled with Parmesan cheese.

 

 

Recipe adapted slightly from: Mel’s Kitchen Cafe

{Coconut Banana Bread with Lime Glaze}

This bread is super yummy, and a nice switch up from your traditional banana bread recipes.

Ingredients:

2 Cups flour
3/4 tsp baking soda
1/2 tsp salt
1 Cup sugar
4 Tbs butter, softened
2 large eggs
1 1/2 Cups mashed ripe bananas (about 4 large bananas)
1/4 Cup sour cream
3 Tbs milk
1 tsp vanilla extract
1/2 C coconut
optional:1/2 teaspoon coconut extract

Glaze:

1/2 C powdered sugar
1 1/2 Tbs fresh lime juice
Zest from one lime (optional)

Whisk all together in a bowl.

Directions:

Preheat oven to 350 degrees.
Whisk flour, baking soda, and salt together and set aside.
In a large mixing bowl, beat butter and sugar until blended.  Add eggs and beat to combine.  Add banana, sour cream, milk, and vanilla.  Beat until blended.
Add flour mixture and beat at a low speed until just combined.  Stir in 1/2 C coconut.

Pour batter into a 9×5″ loaf pan that has been sprayed with non-stick spray.  Sprinkle additional 2 Tbs coconut on top.

Bake in the oven for about 1 hour or until a knife or skewer inserted in center comes out clean.

Check bread after about 40 minutes.  If the top has browned and the coconut pieces are looking toasty, cover top of bread lightly with a piece of foil.  Continue baking until done.

When done, remove pan from oven.  Let cool on a cooling rack for about 10 minutes and then carefully remove from pan.  Whisk powdered sugar and lime juice together for the glaze and then drizzle over top.    Cool for another 15 minutes before slicing.

 

Recipe Source: Our Best Bites

{Instant Pot Mac and Cheese}

This has become a favorite around here. Super quick to whip up and I love the garlic flavor it has.

Ingredients:

1 pound large or small macaroni
4 Tbs butter
2 tsp ground mustard
1/2 tsp garlic powder
2 tsp kosher salt
1/2 tsp black pepper
4 cups water
4 ounces cream cheese, softened and cubed
1 cup whole milk
16 ounces sharp cheddar cheese, shredded

Bread Crumb Topping:

2 Tbs butter
1/2 cup panko bread crumbs
1/4 tsp kosher salt
1/4 tsp black pepper
2 tsp Italian parsley, chopped (you can use fresh or dried)

Directions:
Add the macaroni, butter, water, ground mustard, salt and pepper into the bowl of the Instant Pot. Place the lid on and set the vent to “sealing”

Cook on high pressure for 4 minutes, then manually release the pressure.

Open the lid and add the cubed cream cheese, stirring until smooth

Add the milk and shredded cheese and continue to stir until all the cheese is melted and smooth. Top with grated Parmesan cheese and bread crumb topping.

Bread Crumb Topping Directions:

Melt the butter in a small sauce pan. Toss the bread crumbs in the butter and season with salt and pepper. Turn off the heat and stir in the parsley.

 

Recipe adapted from: Kelsey Nixon

{Chicken Coconut Curry}

 

This is the most Authentic tasting curry dish that I have ever made from home. It was great! My new favorite curry dish. It was really simple, and turned out to be a huge hit with my whole family.

Ingredients:

2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks or strips
1 teaspoon salt and pepper, or to taste
1 1/2 tablespoons vegetable oil
2-3 Tbsp. curry powder
1/4-1/2 tsp. cayenne (I did a 1/4 and it had a little kick)
1/2 onion, thinly sliced
2 cloves garlic, crushed
4 golden potatoes, cut into chunks
1 (14 ounce) can light coconut milk
1 (14.5 ounce) can stewed, diced tomatoes
1 (8 ounce) can tomato sauce
1/2 bunch cilantro, chopped
3 tablespoons sugar
Jasmine rice, cooked (I add Turmeric powder to it while its cooking, to give it that yellow color)

Directions:
Season chicken pieces with salt and pepper. Heat oil, curry powder, and cayenne in a large skillet over medium-high heat for five minutes. Stir in onions and garlic, and cook 10 minutes more or until onions are very clear. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear. Add potatoes, then add coconut milk, tomatoes, tomato sauce, chopped cilantro, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, for about 30-40 minutes or until sauce thickens. Serve with Jasmine rice and garnish with cilantro.

Adapted from: Favorite Family Recipes

{Homemade Pizza Rolls}

 

These pizza rolls are so very yummy and easy to make. They’re a great dinner idea for both kids and adults. You can make them with any preferred pizza toppings that you like or have on hand.

 

For the Dough:

1 1/4 cups warm water

2 packages active dry yeast

1 Tbs honey

3 Tbs good quality olive oil

4 cups all purpose flour + extra for kneading

2 tsp kosher salt

Mix the dough: Combine the water, yeast, honey and 3 tablespoons of olive oil in the bowl of an electric mixer fitted with a dough hook. When the yeast is dissolved, add 3 cups of flour, then 2 teaspoons salt, and mix on medium-low speed. While mixing, add up to 1 more cup of flour, or just enough to make a soft dough. Knead the dough for about 10 minutes until smooth, sprinkling it with the flour as necessary to keep it from sticking to the bowl.

Knead by hand: When the dough is ready, turn it out onto a floured board and knead it by hand a dozen times. It should be smooth and elastic.

Let it rise: Place the dough in a well-oiled bowl and turn it to cover it lightly with oil. Cover the bowl with a kitchen towel and allow the dough to rise at room temperature for 30 minutes.

Making the Rolls:

Tear off small sections of the dough and stretch each one out to about the size of your palm. Put in a small amount of mozzarella cheese, 1-2 slices pepperoni or whatever pizza toppings you like. Fold the dough and pinch the bottom to make a pocket. Brush the tops with olive oil and sprinkle with a little garlic powder and place on a lightly greased sheet pan bake at 500 degrees for 6-7 minutes.

Dip in your favorite pizza sauce/marinara sauce. I have used both homemade or jarred and both are great.

 

Recipe Source: Ashley Ray

{Favorite Sugar Cookies}

This is my all time favorite cookie! I love making these for one of my favorite holidays…Valentines!! I like to make the cut outs on the thicker side, and make sure not to overbake!

 

Ingredients:

2 cups (4 sticks) butter, softened to room temperature

8 ounce package cream cheese, softened to room temperature

2 cups granulated sugar

2 large egg yolks

1 teaspoon vanilla extract

1/4 tsp almond extract

4 3/4 cups all-purpose flour

1/4 teaspoon salt

 

Directions:

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In a large mixing bowl with a handheld electric mixer or in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and cream cheese until light and fluffy, 2-3 minutes, scraping down the sides of the bowl as needed

Add the sugar, egg yolks and vanilla. Mix well, another 1-2 minutes.

Add the flour and salt. Mix until combined (don’t overmix).

Spread the dough into a thick rectangle on a sheet of plastic wrap; cover. Refrigerate and chill the dough for two hours (or up to 12 hours).

Preheat the oven to 350 degrees F. Line baking sheets with parchment paper.

Roll the dough out on a lightly floured counter to about 1/4-inch thick. If the dough is too firm straight out of the refrigerator, let it rest at room temperature for 10-15 minutes before rolling

Use cookie cutters to cut into shapes and place 2-inches apart on the prepared baking sheets.

Bake for 10-11 minutes until set but not browned on the edges or bottom

Remove the cookies to a cooling rack to cool completely. Frost as desired.

*Frosting*
1 cube butter, softened
1/2 bag of powdered sugar
2 tsp vanilla
1 Tbs milk
1/2 tsp almond extract
Beat the butter in with a hand held mixer or in a bowl of a stand mixer until soft and fluffy. Add in the powdered sugar, vanilla and almond extract and the milk. Beat together until desired consistency. keep adding more milk if needed.

{Chicken Enchilada Pasta}

This meal was really simple to throw together and it was a good mix up from regular pasta dishes. The Mexican flavors were really creamy and delicious.

 

Ingredients: 

2-3 chicken breasts, cooked & shredded
2 tbsp. olive oil
2 garlic cloves, minced
1 medium onion, diced
1 red pepper, diced
1 {4 oz.} can diced green chiles
1/2 tsp. salt
2 tsp. chili powder
1 tsp. cumin
2 {10 oz.} cans green chili enchilada sauce
2/3 cups red enchilada sauce
2 cups shredded cheese {I used colby & monterrey jack}
1 cup sour cream
Penne pasta
Optional toppings
Avocado
Green Onions
Black Olives
Tomatoes
Sour Cream
Directions:
Cook chicken, drain, and shred.  Meanwhile boil pasta according to package and chop the veggies. Heat olive oil in a deep skillet and cook onions for about 3 mintures. Add garlic and red pepper and cook another 3 minutes.
Add cooked chicken, green chilies, cumin, chili powder, salt and enchilada sauces. Let sauce simmer for about 10 minutes. Add cheese and stir until the cheese is melted and heated through. Now toss in the 1 cup of sour cream, DO NOT bring to a boil otherwise it will curdle. Stir until the sour cream is well mixed and heated through. Drain the pasta and return to pot. Pour sauce and mix well. Serve and garnish with option toppings.
Recipe Source: Pintrest

{Cooking Frozen Chicken in the Instant Pot}

My Instant Pot has been a huge life saver for me. The biggest reason is because of this super fast frozen chicken method. It turns out fork tender every single time!

Ingredients: 

2 lbs frozen chicken

1/2 chicken broth (or water if you don’t have it on hand)

Salt and pepper

 

Directions:

Spray the Instant Pot insert with cooking oil.

Place the chicken in the pot, season generously with salt and pepper

Pour 1/2 cup chicken broth (or water) around the sides of the chicken in the pot.

Place the lid on the pot and set to the lock or seal position.

Turn the Instant Pot to the manual setting for 12 minutes. If the chicken is not frozen, 8 minutes will work.

Press the manual button to start the cooking process.

When the timer goes off and the chicken is cooked, the pressure may be released manually by carefully turning the valve on top of the Instant Pot to the venting position, or what I do is allow the pressure to naturally release for about 10-15 minutes before removing lid.

Remove chicken from the pot, shred or chop and use as needed.

 

Recipe Source: A Bountiful Kitchen