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.

PAN FRIED CHICKEN WITH CREAMY LEMON PASTA SAUCE

12 oz fettuccini pasta or spaghetti

1 lb boneless skinless chicken breast (cut into 4 even pieces and pounded thin)

1 egg

1 Tbsp milk

1 cup panko bread crumbs

1/2 tsp salt

1/8 tsp black pepper

2 Tbsp olive oil

Lemon Cream Sauce

1 large lemon, zested and juiced

2 Tbsp unsalted butter

2 garlic cloves minced

1/4 tsp onion powder

2 cups heavy whipping cream

1/2 tsp salt

1/3 cup parmesan cheese

OPTIONAL INGREDIENTS:

1 Tbsp parsley optional garnish

2 Lemons (serve 1/2 lemon on plate for squeezing over plate)

Instructions

Cook Pasta:

Bring a pot of water to boil, add 1 Tbsp salt and pasta. Cook until al-dente according package instructions or to desired doneness. Reserve 1/2 cup pasta water then drain and lightly rinse (rinsing will keep the sauce creamier)

Make Lemon Chicken:

While pasta is cooking, set up 2 bowls. In first bowl, beat together 1 egg and 1 Tbsp milk. In second bowl, combine 1 cup bread crumbs, 1-2 tsp lemon zest, 1/2 tsp salt and 1/8 tsp black pepper. Dip each chicken cutlet in egg wash, letting excess drip back into the bowl, then dip in bread crumbs, turning to coat.

Heat a large skillet over medium heat. Add 2 Tbsp oil, or enough to lightly cover the bottom of the pan and sautee breaded chicken in a single layer for 3-4 minutes per side or until cooked through with an internal temperature of 165˚F. 

Make Lemon Cream Sauce:

In a medium saucepan over medium heat. Melt 2 Tbsp butter then add 2 minced garlic cloves and 1/4 tsp onion powder. Sautee 1 minute until fragrant.

Add 2 cups heavy cream, 1-2 tsp lemon zest and 1/2 tsp salt. Bring to a simmer, stirring frequently. Reduce heat to low and while whisking constantly, gradually pour in 2 Tbsp fresh lemon juice, whisking to incorporate.

Sprinkle the top with 1/3 cup parmesan cheese and remove from heat, whisking until cheese is melted and incorporated. Season to taste with salt and pepper.

Pour sauce over rinsed, drained pasta and toss to coat noodles. Add reserved pasta cooking water to thin the sauce if desired. Garnish with parsley and serve with the chicken.

CHICKEN GNOCCHI SOUP (OLIVE GARDEN)

Instant Pot Instructions

1 tablespoon oil 

1-1/2 lbs chicken breast cubed

1/2 cup chopped celery

1/2 cup chopped onion

1 cup carrots, matchsticks or diced

2 cups chicken broth

1 teaspoon thyme

3 cups half and half

1 package 16 oz, gnocchi

Salt and pepper to taste

2 cups fresh spinach or 2 oz frozen spinach

Parmesan cheese, optional

1. Place oil, chicken, celery, onion and carrots into your pressure cooker. Saute on high heat until meat is brown. 

2. Add broth and thyme and mix well. Place the lid onto the instant pot, seal shut and set high pressure for 4 minutes. Quick release pressure and open the lid. 

3. Set saute on high heat.  Stir in spinach, half and half, gnocchi and salt & pepper. Stirring frequently, bring to boil.  Boil for about 3 minutes or until gnocchi is done. 

4. Serve immediately and top with parmesan if desired. 

Recipe Notes 

Slow Cooker Instructions 

Add all ingredients except the half and half, gnocchi, and spinach in a slow cooker and cook on LOW for 6-8 hours. Add half and half and gnocchi and turn the slow cooker to high for an additional 30 minutes. Stir the spinach into the soup and allow to wilt, about 2-3 minutes and enjoy!

CHEESECAKE DUMP CAKE

1 15.25oz box cake mix. (any flavor that compliments your fruit choice)

2 21oz cans Pie Filling

8oz Whipped Cream Cheese

1 stick Butter, melted

Instructions

Preheat oven to 350 degrees. 

Spray 9×13 Casserole Dish with non-stick cooking spray.

Empty cans of Pie Filling into bottom of baking dish, and spread out evenly.

Scoop dollops of Cream Cheese on top and spread out over Pie Filling.

In a mixing bowl, combine dry Cake Mix and melted Butter.  Stir until crumbly.

Pour cake/butter crumble mixture over cream cheese layer in baking dish, and spread out evenly.

Bake for 30 minutes, or until sides are hot and bubbly.

***I have halved this recipe and baked in 9x9 pan for 30 minutes.

BACON WRAPPED SMOKIES

1 lb Bacon (cut each slice into 1/3's)
14 oz beef cocktail wieners
3/4 cup brown sugar

Heat oven to 325 degrees.
Wrap a 1/3 piece of bacon around sausage. Secure with toothpick.
Put into 9x13 pan.
Sprinkle brown sugar over all the bacon wrapped sausages.
Bake 40 minutes.
To keep warm, move to slow cooker on warm setting.