Saturday, February 28, 2015


I love anything caramel or butterscotch, so knew I would try these.  They are very good.
6 cups Rice Krispies
1/4 cup butter
10 oz. package miniature marshmallows
1 small box Butterscotch Instant Pudding

Lightly spray a 9x13 casserole dish with cooking spray.

In a large pot, melt the butter.  Add the marshmallows and dry pudding mix.
Cook on low heat stirring constantly until the marshmallows have melted and is smooth.  Add the rice krispies.

Pour into the sprayed casserole dish and press down.

Let cool and cut into squares.

Friday, February 27, 2015

Hawaiian Sweet Rolls(Bread Machine)

I made these for some bbq pork sandwiches and they were EXCELLENT.  They tasted just like the store bought ones.
Hawaiian Sweet Rolls (Bread Machine)
By Pale Rose on

1 cup 100% pineapple juice Beth used a 6 oz can
1 large egg
1/3 cup milk
4 tablespoons butter
1 -2 teaspoon  coconut extract Beth used 1 t and was satisfied with the flavor
1/2 teaspoon ground ginger
1 teaspoon salt
1/3 cup sugar
1/2 cup potato flakes
3 1/2 cups flour
2 1/4 teaspoons active dry yeast
butter, for brushing on roll tops

Bring all cold ingredients to room temperature (pineapple juice, egg, milk, butter). This will take about 30 minutes, but you can speed it up a little bit with the microwave if you're not feeling patient.

Add ingredients according to your bread machine. Run your bread machine on the dough cycle to knead the dough.

When complete, let the dough rise until doubled in size - about 1 hour. Grease a 13"x9" pan.

Divide the dough into 12-15 rolls and place next to each other in the pan (this will get them soft sides).

IMPORTANT! Sometimes the dough will be a little sticky to handle while you're doing this (and that's okay!). Do NOT even think about adding more flour! I mean it! I can't stress that enough! It will toughen your rolls. You can try greasing your hands with cooking spray if you want them to be easier to handle. If that still doesn't work, then just enjoy the stickiness knowing that your rolls will be nice and fluffy!Beth sprayed her hands with Pam and formed the buns.

Cover with a towel and let rise until doubled in size - about 1 hour - in a warm place. Meanwhile, preheat your oven to 350 degrees.

Bake rolls in preheated oven for 25 minutes or until golden on top. Immediately upon removing the rolls from the oven, brush the tops with butter.

Let cool in the pan until the rolls are cool enough to handle. Then remove from pan.

Thursday, February 26, 2015

Chipotle Marinade

I needed a bottle of Chipotle Marinade for a pork recipe, but didn't have it. I found this recipe and it worked great!

Chipotle Marinade
adapted from

4-5 tsp chipotle in adobo puree
3 T olive oil
3 T cider vinegar
1/4 t salt

Mix all together and pour over chicken, pork or beef.

Wednesday, February 25, 2015

Buffalo Ranch Popcorn

I cut this out of the newspaper a few weeks ago and finally tried it.  I really liked it.  You can make it as quite hot, depending on the wing sauce you buy.  I found that the ranch dressing was salty enough, so didn't add any salt.
Buffalo Ranch Popcorn
newspaper clipping---from Party Popcorn:75 Creative Recipes for Everyone's Favorite Snack

8 c popped popcorn
2 T butter, melted
2 T buffalo wing sauce
1 T ranch reasoning mix(dry package)Beth only used about 1/2 T
1 t salt(opt)  Beth didn't use

Pour the popcorn into a large bowl.  In a small bowl, mix together the butter and buffalo sauce.  Drizzle over the popcorn and gently toss to coat.  Sprinkle the ranch dressing mix and salt(opt) over the popcorn and gently toss.  Serve immediately.

Tuesday, February 24, 2015

Wilted Leaf Lettuce

Last year I planted lettuce and it did not do well.  A few weeks ago, Kathleen was home and asked when I planted the lettuce.  It came up from last year and tastes great!  I have had this recipe from my mom since I got married--almost 28 years ago.  Jenna and I love it!
Wilted Leaf Lettuce

2 large bunches of leaf lettuce
2 t sugar
2 T onion, minced
4 slices bacon
1/4 c vinegar
2 T water

Tear up lettuce and put in a bowl.  Fry chopped bacon.  Add onion and sauté.  Add vinegar, water and salt and pepper.  Pour over lettuce and enjoy!

Monday, February 23, 2015

Rosemary Dinner Rolls

I made these rolls with fresh rosemary from my garden. They were good, but a bit dense. Loved the way my house smelled while these were baking.
Rosemary Dinner Rolls

2 1/4 tsp active dry yeast
1/2 cup warm water, 110 degrees
3 Tbsp sugar, divided
3/4 cup milk, warmed to about 80 degrees
1 large egg
3 Tbsp unsalted butter, softened
3 1/2 Tbsp chopped fresh rosemary
1 1/2 tsp salt
1 Tbsp whisked egg, for brushing rolls
3 1/2 cups all-purpose flour, then more as needed
Good quality extra-virgin olive oil and freshly ground black pepper (for dipping, optional)

In the bowl of an electric stand mixer whisk together yeast with water and 1/2 tsp of the granulated sugar. Rest 5 minutes. Set mixer with paddle attachment and mix in remaining sugar (2 Tbsp + 2 1/2 tsp) milk, egg, butter, rosemary and salt on low speed (the butter won't blend until the flour is mixed it). Add 2 cups of flour and mix on low speed until combined, then switch to a hook attachment, set mixer on low speed and slowly add in remaining 1 1/2 cups flour. Allow mixture to knead on medium-low speed until smooth and elastic, adding more flour as needed (you shouldn't need more than an additional 1/4 - 1/2 cup, dough should be slightly sticky. If too much flour is added rolls will be dense and heavy).

Cover bowl with plastic wrap and rest 15 minutes. Meanwhile butter a 13 by 9-inch baking dish. Punch dough down and divide into 12 equal portions, shape each into a ball (I like to pull the sides down and tuck under several times then make into a ball shape). Cover with plastic wrap and allow to rise in a warm place about 45 - 60 minutes until nearly doubled. Preheat oven to 350 during last 10 minutes of dough rising.

Gently brush tops of rolls evenly with 1 Tbsp whisked egg. Bake in preheated oven until tops are golden brown, about 23 - 26 minutes. Serve warm, reheat before serving as necessary.


Sunday, February 22, 2015

Texas Stew

It was cold and dreary last Monday, so I started looking for a crockpot recipe.  I took out the Southern Living slow cooker cookbook and started reading.  I have a list of recipes I will be trying soon!  This was EXCELLENT.  Very easy to make and Jenna LOVED it!
Texas Stew
Southern Living Slow Cooker Cookbook

2 pound beef tips, cut into 1 inch pieces
1 10-14.5 oz can Mexican style stewed tomatoes, undrained
10 oz beef broth(or 10 oz water and 1 bouillon cube)
8 oz picante sauce or salsa
10 oz frozen corn
3 carrots, cut into 1/2 inch pieces
1 onion diced
2 garlic cloves, minced
1/2 t ground cumin
1/2 t salt

1/2 c water
1/4 c flour

Combine all but the 1/2 c water and flour in a 5 qt or larger slow cooker.

Cover and cook on high for 3-4 hours, or low 7-8 hours, until meat is tender.

Stir together the water and flour.  Stir into meat mixture and cook on high for 1 hour until thickened.  Beth did not do this as I felt this was thick enough.