BUTTER RANCH CHICKEN

4-6 Boneless breasts

1 pkt. ranch dressing mix

1 stick butter

Cook on low 8 hours

CRISPY SHEET PAN HASHBROWNS

1/4 c. extra-virgin olive oil

*1/2 tsp. garlic powder

*1/2 tsp. paprika

*Salt

*Freshly ground black pepper

1 large egg, beaten

16-oz. bag refrigerated hash browns (3 1/2-4 cups) (you can use frozen/thawed, dehydrated/re-hydrated or fresh grated/just soak in cold water for 30 minutes first)

Optional:

1 c. shredded Cheddar

2 tbsp. finely chopped chives

Peppers

Breakfast meat, etc.

DIRECTIONS

Preheat oven to 400°.

In a bowl beat together first 6 ingredients.

Add in potatoes and mix until fully incorporated.

Mix in any optional ingredients.

Using a jelly roll pan, spread the hash browns into an even layer. Bake until crispy, about 30 minutes.

*I usually just use garlic powder and seasoning salt (Johnny's)

SO SIMPLE BEEF TIPS

1 Envelope Beefy Onion Soup Mix

24 oz (3 cups) Beef Gravy (if using a mix, you don't have to pre-make, just pour all ingredients listed on envelope into crock pot)

3 lbs Stew Meat

Salt and Pepper to taste

Put in Crock Pot

Cook on low 8 hours

Serve over, mashed potatoes, noodles or rice.

EASTER MENU

SPIRAL HAM

MY FAVORITE CHEESY POTATOES

1 HOUR SOFT AND BUTTERY DINNER ROLLS

COMPOUND BUTTER

ROASTED VEGGIES

ECLAIR CAKE

RESURRECTION ROLLS

1 HOUR SOFT AND BUTTERY DINNER ROLLS

YIELD: 15 Rolls

1 cups water

2 tablespoons butter

1/2 cup milk

2 tablespoons honey

1 tablespoon active-dry yeast

3.5 to 4 cups all-purpose flour

1 teaspoon salt

extra melted butter, for brushing on top

1. Preheat the oven to 400°F.  Grease a 9 x 13-inch pan and set aside.

2. Put water, butter, milk and honey into a microwave-safe bowl or measuring cup.  Microwave the mixture for 1 minute, and give it a stir. Mixture should be warm to the touch (between 95°F-115°F).  If  not warm enough, microwave in 15 second increments until correct temperature.

3. Put yeast into mixing bowl.  Stir in heated liquid mix.  Stir and let stand 5-10 minutes until the yeast is foamy.

4. Add in 3.5 cups of flour and the salt.

5. Mix on low speed until the dry ingredients are combined. If the dough is sticking to the sides of the bowl, add in 1/4 cup more flour at a time until the dough pulls away from the sides of the bowl and is only slightly sticky to the touch. (DO NOT EXCEED 4 cups of flour).  Knead the dough for 5 minutes on med-low speed.  Then form the dough into a ball with your hands and transfer it to a greased bowl. 

6. Cover the bowl with a damp towel and let it rise for 15 minutes.

7. Gently punch the dough down and divide into 15 equal-sized pieces. Shape the rolls and put into the prepared pan.  Cover the dish again with a damp towel or paper towel, and let the dough balls rise for an additional 15-20 minutes. 

8. Bake for 15 minutes, or until the rolls are lightly golden brown on top and cooked through between (185°F-190°F).

9. Remove the baking dish from the oven, and brush the tops of the rolls with butter.

10. Serve warm. And enjoy!

SHIRLEY TMEPLE

1 ounce grenadine syrup (2 TBL) 

8oz Sprite or Ginger Ale*

2 Maraschino cherries

Fill Glass with ice.

Add the grenadine.

Add the soda.

Top with cherries.

     *Try a mix of 4oz Sprite & 4oz Ginger Ale

MARSHMALLOW BROWNIES

BROWNIE INGREDIENTS:

1 cup butter, softened to room temp

2 cups sugar

1/3 cup cocoa

4 eggs

1 1/2 cup flour

1 tsp salt

2 tsp vanilla

1 (10-12 oz) package of miniature marshmallows

FROSTING INGREDIENTS:

1 stick butter (1/2 cup), softened

2 tablespoons milk

1 teaspoon vanilla

3-4 Tablespoons of cocoa

3 cups of powdered sugar

INSTRUCTIONS 

FOR THE BROWNIES:

1. Soften margarine and blend in sugar and cocoa.

2. Beat together and add 4 eggs, one at a time, mixing after each one.

3. Add flour, salt and vanilla and mix well.

4. Spread on large half sheet baking pan that has been lightly greased. They are about 18 x 13 x 1 inch.

5. Bake 22-25 minutes at 350.

6. Remove from oven and cover entire top with 1 package of miniature marshmallows.

7. Return to oven for 3 minutes, until marshmallows are soft and puffy.

8. Cool and frost with chocolate frosting.

FOR THE FROSTING:

1. Mix all ingredients with a hand mixer until smooth.

2. Add more powdered sugar or milk until you reach desired consistency and spread on top of bars.