Lion House Rolls

 

I love rolls and these rolls are so good! They ended up being pretty large but they went really fast. I tried to give some away, but my hubby wouldn't let me!! These rolls are a pretty famous recipe that can be found in many different places, but I got my exact recipe from Mel's Kitchen Café, a food blog that I love.

Lion House Dinner Rolls
Source: Mels Kitchen Cafe

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 (see note)

 

1. In a large bowl, combine the yeast and water. Let stand 5 minutes (no need to do this if using instant yeast – just add the yeast and water together with the other ingredients). Add sugar, butter, salt, dry milk, 2 cups flour and egg. Beat together until very smooth. Add remaining flour gradually (about 1/2 cup at a time) until a soft but not sticky dough is formed. 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, supple and elastic, place it in a lightly greased large bowl covered with greased plastic wrap and let it rise until doubled.
2. 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 (see photos below). 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 silpat-lined or lightly greased baking sheet with the roll resting on it’s open edge. Repeat with the second portion of dough.
3. 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. Brush with melted butter while hot. Serve with honey butter or raspberry honey butter. Makes 1 1/2 to 3 dozen rolls, depending on shape and size of rolls.

Note: You can freeze shaped rolls for later use. Simply double the amount of yeast used when making dough. After the first rise, shape the rolls but do not rise again. Instead, place rolls on a baking sheet and immediately place in freezer. When dough is frozen solid, remove rolls from pan and place in a plastic bag, squeeze excess air out of bag and seal. Rolls can be frozen for 3 weeks.

Root Beer Float Cookies

These cookies are to die for. They are so delicious. I wasn't too sure how they were going to turn out when I made them, but they have easily become one of my favorites.

Root Beer Float Cookies

Source: Dessert Now, Dinner Later

 

Root Beer Cookie:

1 cup unsalted butter (2 sticks), room temperature

2 cups light brown sugar

2 eggs

2 tsp McCormick Root Beer Concentrate

3 1/4 cup flour

1 tsp salt

1 tsp baking soda

 

Vanilla Buttercream:

6 Tbsp unsalted butter, room temperature

6 Tbsp solid coconut oil (or shortening/crisco)

3 cups powdered sugar

1 1/2 tsp pure vanilla

1 1/2 Tbsp milk

 

In the bowl of a stand mixer, cream the butter and brown sugar with the paddle attachment. Add eggs and root beer concentrate. Mix and scrape the bowl well.

In a separate bowl, combine the flour, salt and baking soda. Add the flour mixture to the butter mixture until combined. 

Scoop  about 1 1/2 Tbsp cookie dough, make balls and place them on a parchment lined baking sheet.  

Bake at 350 degrees Fahrenheit for 12 to 13 minutes (until the edges are set).

 

To make the buttercream: Place the butter and coconut oil in a large bowl. Using a hand mixer, beat the mixture until smooth. Add about half of the powdered sugar, and all of the vanilla and milk. Mix well. Then add the remaining powdered sugar. Mix until combined.

 Spread icing onto the bottom of a cookie, then top the buttercream with another cookie, forming a sandwich cookie. Repeat with the remaining cookies. Store in an airtight container.

Pioneer Woman-Chocolate Sheet Cake

I know my pictures are terrible. I need to figure out how to take more appealing pictures, but in the meantime, let me just tell you how amazingly good this sheet cake it. It is fabulous!! The first time I tasted it was when a friend brought it to one of our brandings. It was delicious. I love that it makes a lot too, so it's perfect to take to large gatherings. I have tasted lots of chocolate sheet cakes and this is by far my most favorite one. It is really moist with the perfect frosting on top. The Pioneer Woman has a wonderful blog with some delicious recipes.

 

 

Chocolate Sheet Cake
Source: The Pioneer Woman
FOR THE CAKE:
2 cups Flour
2 cups Sugar
1/4 teaspoon Salt
4 Tablespoons (heaping) Cocoa
2 sticks Butter
1 cup Boiling Water
1/2 cup Buttermilk
2 whole Beaten Eggs
1 teaspoon Baking Soda
1 teaspoon Vanilla

FOR FROSTING:
1/2 cup Finely Chopped Pecans (I left these out)
1-3/4 stick Butter
4 Tablespoons (heaping) Cocoa
6 Tablespoons Milk
1 teaspoon Vanilla
1 pound (minus 1/2 Cup) Powdered Sugar

Preparation Instructions

Note: I use an 18x13 sheet cake pan.
In a mixing bowl, combine flour, sugar, and salt.
In a saucepan, melt butter. Add cocoa. Stir together.
Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.
In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.
While cake is baking, make the icing. Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake.
Cut into squares, eat, and totally wig out over the fact that you’ve just made the best chocolate sheet cake. Ever.

 

Chicken Spaghetti

I love Six Sisters Stuff. If you haven't heard of them you should check out their blog. They also have a few cookbooks out. I bought one of their cookbooks from Costco and have been loving trying the new recipes. We really like spaghetti at our house and this is a nice change from normal spaghetti. It was really good and my kids all liked it.

Chicken Spaghetti
Source: Six Sisters Stuff

2 cups cooked chicken, cut up
1 lb package uncooked spaghetti noodles
2 cans 98% Fat Free Cream of Chicken (or Cream of Mushroom) soup (I actually use about 1 1/2 cans)
3 cups grated cheddar cheese, divided
1 (14.5 oz) can diced tomatoes
1/4 cup onion, diced
1/4 cup green pepper, diced
1 t seasoned salt
Dash of cayenne pepper (optional- use if you like a little bit of heat!)
1 (14.5 oz) can chicken broth
*Other ingredients you can add: zucchini, sauteed mushrooms, pimentos, green chilis (basically anything goes!)

 Break noodles into 2-3" pieces and cook according to package directions. Place cooked noodles into a large bowl. Add chicken and toss together. Add cream of chicken soup, onions, green peppers, tomatoes, 2 cups of cheese, seasoned salt, and cayenne pepper. Mix all together. Now slowly add about 1 cup of the chicken broth. Stir it in and add a little bit more. You want to be able to stir it, but you don't want it to be too soupy.
Dump your spaghetti mix into a 9x13" glass pan lightly sprayed with non-stick cooking spray. Top with remaining 1 cup of cheese.
Bake at 350 degrees for 30-35 minutes (or until hot and bubbly).

Samoa Brownies

I recently made these for a friends birthday lunch. The birthday girl likes brownies so I was trying to find a yummy brownie recipe on pinterest and found this one. It is seriously so so good. They are pretty rich but that just means you can eat lots of small ones. One girl said they "changed her life" :) I will defiantly be making these again and again and again.  

 

 

Samoa Brownies
Source: Chef in Training

BROWNIES

1 cup butter softened

2 cups sugar

4 eggs

1 1/2 tsp. vanilla

1/2 cup cocoa

1 1/3 cups flour

1/2 tsp. salt

 SALTED CARAMEL BUTTERCREAM

1/2 cup butter softened

3 cups powdered sugar

1/2 tsp. salt

1 tsp. vanilla

1/4 cup caramel ice cream topping

2-3 Tbsp. milk

 ADDITIONAL TOPPINGS

1 cup toasted coconut

4 oz. chocolate candy coating can use chocolate chips

1/2 cup Kraft Caramel Bits

1 Tbsp. water

Instructions

BROWNIES: Cream butter and sugar together. Add eggs and vanilla and blend well. Add salt, cocoa and flour and stir to combine. Don’t overbeat. Pour into a greased 9X13 pan. Bake at 350 F for 20-25 minutes. Let cool completely.
CARAMEL BUTTERCREAM: Cream butter in stand mixer. Add powdered sugar, salt, vanilla, caramel and milk to stand mixer and mix until well combined. Add more milk and/or powdered sugar as needed to reach desired consistency.
Frost the tops of completely cooled brownies. Sprinkle toasted coconut evenly over the top of buttercream. Melt chocolate candy coating in 30 second increments, stirring in between until smooth and melted. Combine caramel bits and water in microwave safe bowl and microwave for 45 seconds. Stir until smooth and well combined. Drizzle melted chocolate candy coating and caramel over toasted coconut.

Strawberry Balsamic Pizza

I have made this pizza a couple of different times and it is really yummy. The last time I think I put on a few too many onions, so only put of a few or none if you don't like onions as much. This is a really different pizza, but I really liked it.

Strawberry Balsamic Pizza
Source: The Café

½ cup strawberry jam or preserves
¼ cup balsamic vinegar
1 teaspoon sriracha chili sauce
1 ball pizza dough, your favorite
1 cup diced or shredded chicken breast,
½ cup applewood smoked bacon, cut in 1 inch pieces, cooked and drained
½ cup thin sliced sweet onion
12 ounces shredded Italian blend cheese
¼ cup fresh cilantro, finely chopped
¼ cup fresh strawberries, diced small

Directions:
1. Place pizza stone or sheet pan on middle rack of oven. Preheat oven to 450 degrees.
2. Place balsamic vinegar in a small saucepan. Bring to a boil, then reduce heat and simmer 4 to 5 minutes or until reduced to half of the original volume and mixture is thick and syrupy. Add strawberry preserves and sriracha and mix well. Set aside to cool.
3. Pat or roll out pizza dough on a lightly floured surface to approximately a 14 inch circle. Shape does not have to be perfect, this is a rustic pizza. Place a piece of parchment paper, slightly larger than your dough on a pizza peel or an upside down sheet pan. (The parchment paper will make your transfer of the pizza to the oven infinitely easier!) Sprinkle parchment paper lightly with cornmeal. Fold dough in quarters and place on parchment paper, then unfold.
4. Combine chicken with 2 tablespoons of the balsamic-strawberry mixture and mix to coat all chicken with sauce. Pour rest of sauce onto pizza dough and spread to cover. Leave a 1 inch border all around the edge. Scatter chicken evenly over the sauce.
5. Place about 3/4 of the cheese on top of dough and spread to cover sauce evenly. Scatter  bacon and sweet onion over cheese to distribute evenly. Scatter remaining cheese over this layer.
6. Slide parchment paper with pizza on top onto stone or cookie sheet. Bake for approximately 8-10 minutes or until cheese is bubbly and crust is golden brown. Watch carefully, at this temperature it is easy to burn the pizza!
7. Remove from oven and let cool slightly, 1-2 minutes. Sprinkle with chopped cilantro and fresh diced strawberries. Serve and enjoy!

Sugar Cookie Butter Bars

I recently discovered Cookie butter. It is the consistency of peanut butter but it is made out of crushed biscoff cookies. You can buy it at Trader Joe's or since I don't have one of those near me, you can also get it on Amazon. These are really delicious. We used to eat peanut butter all the time, but since we found out my youngest has a peanut allergy we have been searching for peanut butter replacements. These are really different from anything I've ever had, but they are really good.

Sugar Cookie Butter Bars
Source: Wine and Glue

Sugar Cookie Layer

2 cups sugar

2 1/2 cups all-purpose flour

1/2 tsp baking powder

1/2 tsp salt

2 sticks of butter, softened

2 tsps vanilla extract

2 large eggs 

 

Cookie Butter Layer

1 stick of butter

1 cup cookie butter

1/2 cup powdered sugar

 

Chocolate Layer

1 stick of butter

1 cup of chocolate chips

 

Preheat the oven to 350 degrees. In a medium bowl, whisk together the flour, baking powder and salt. Set aside. On medium low speed, beat the butter and sugar for about three minutes, until it is light and fluffy. Then add the vanilla, and one egg at a time, combining for about thirty seconds after each addition. Gradually add the flour mixture until it is well combined, scraping down the sides of the mixing bowl as necessary. Press the cookie dough into the bottom of a 9x13 inch pan and bake for about 20 minutes. Let it cool on the counter for about 10 minutes, and then put it in the refrigerator for a half hour. While the Sugar Cookie layer cools, make the next layer. Soften the butter in the microwave for about thirty seconds. Add the cookie butter and put it back in the microwave for another 30 seconds at half power. Whisk in the powdered sugar until it is smooth. Put it over the cooled (it does not have to be completely cooled) sugar cookie layer, and spread it until it is even. Put it back in the refrigerator for another 30 minutes. While the Cookie Butter layer cools, melt the butter and chocolate together, either over low heat on the stove top, or in the microwave on half power. Once the Cookie Butter layer is set, spread the chocolate layer over it and let it set for another 30 minutes to an hour. When yo go to cut the bars, make sure they come to room temperature, or the chocolate will crack and break.

Pumpkin Streusel Cheesecake Bars

I know it's not really pumpkin season, but I love pumpkin so much I can eat it anytime of year. I found this recipe on pinterest and really wanted to try it. It was really yummy.

Pumpkin Streusel Cheesecake Bars
Source: Betty Crocker

Cookie Base:       
1pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix                    
1/2 cup crushed gingersnap cookies                 
1/2 cup finely chopped pecans                   
1/2 cup cold butter or margarine   

Filling:
2 (8oz) cream cheese             
1 cup sugar                                  
1cup canned pumpkin (not pumpkin pie mix)                                                       
2 T Gold Medal® all-purpose flour                                                           
1 T pumpkin pie spice                                              
2 T whipping cream                                                
2 eggs                                                               

Toppings:
1/3 cup chocolate topping                                  
1/3 cup caramel topping  

-Heat oven to 350°F. In large bowl, stir together cookie mix, crushed cookies and pecans. Cut in butter, using pastry blender or fork, until mixture is crumbly. Reserve 1 cup mixture for topping. Press remaining mixture in bottom of ungreased 13x9-inch pan. Bake 10 minutes. Cool 10 minutes. 
- Meanwhile, in large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth. Add remaining filling ingredients; beat until well blended. Pour over warm cookie base. Sprinkle with reserved topping.         
 -Bake 35 to 40 minutes or until center is set. Cool 30 minutes. Refrigerate about 2 hours or until chilled.                   

 -Before serving, drizzle with chocolate and caramel toppings. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.

                                                                  

                                                

 

 

 

German Pancakes

My husband introduced me into these when we were dating. They are so yummy and he likes to make them. When ever he is on breakfast (usually Sunday mornings) he makes these.

German Pancakes
6 eggs
1 c. milk
1 c. flour
1/2 tsp. salt
4 T. butter
Blend together in a blender or use beaters everything but butter. Melt butter in 9x13 pan in 450 oven until bubbly. Pour in batter. Bake for 15 minutes. It will puff up into all kinds of shapes. Serve immediately with syrup, honey, or jam. If using a glass pan, bake at 425.

S'more Caramel Corn

S'more Caramel Corn
Source: Your Home Based Mom

1 batch of caramel corn

2-3 C of miniature marshmallows

2-3 C of Golden Graham cereal

1 pkg. of chocolate chips (I used milk chocolate)

 

Spread caramel corn onto two parchment lined cookie sheets to cool.  Sprinkle with marshmallows and cereal. Melt chocolate chips and then drizzle chocolate over mixture. Allow chocolate to set up. Enjoy!

 

Caramel Corn:

16 cups popped corn (I used my air popper)

1 C brown sugar

1/4 C Karo syrup

1/2 C butter

1/2 tsp baking soda

1/2-1 tsp vanilla

 

Cook sugar, syrup and butter in a glass bowl in microwave on high for one minute

Stir and repeat for a total of five minutes. Should be hot and bubble. Add baking soda, vanilla. Mix until foamy. Put popped corn into a brown grocery bag. Pour syrup into bag. Stir to coat. Fold bag over. Place in microwave and microwave for one minute and shake. Repeat. Microwave 30 seconds and shake. Repeat. Pour popcorn out to cool on wax paper

Sixlets Popcorn

I just had to add another popcorn recipe. I have loved sixlets for ever and this popcorn is so good. I honestly ate way to much of it when I made it. You can get special colors of sixlets and make it festive!

Sixlets Popcorn
Source: The 6th Avenue
2 Bags of Light Butter { Microwave } Popcorn.

1 to 1½ Cup of Colored Sixlets

1 (11.5 oz) Bag White Chocolate Chip

½ Bag Marshmallows

3 Tb Butter or Margarine

¾ Cup Corn Syrup

Follow the instruction of the popcorn box and microwave it. Then put aside. In a sauce pan mix the corn syrup, butter and white chocolate chips. Bring to a boil on medium heat, stirring often. Add the marshmallows and keep stirring until they melt. Remove from heat and pour the white chocolate mixture on the popcorn. Mix all together. Add your Sixlets and stir carefully trying not to break them. Sprinkle some more Sixlets on top of the popcorn for presentation.

Chicken and Bacon Lasagna Roll-ups

I love Italian food and these lasagna roll-ups are really, really good. I will definitely make this recipe again. I didn't get a picture before we starting eating them. Oops!

 

 

Chicken and Bacon Lasagna Roll-ups

Source: Simply Gloria

 

8 lasagna pasta, cooked and drained.

1 pound bacon, diced, cooked and drained

1 small red or yellow onion

6 cloves of garlic, crushed

2 chicken breasts, cooked and shredded

2 cups of Alfredo sauce

½ cup mozzarella (to sprinkle on top)

½ cup grated parmesan (to sprinkle on top)

Filling:

1 cup cottage cheese

½ cup sour cream

6 oz. cream cheese

½ cup grated parmesan

1 tablespoon garlic powder

2 teaspoons onion powder

salt and pepper (to taste, your preference)

Add 8 pieces of lasagna pasta to a large pot of boiling water. Cook pasta 2 minutes less than the directions on the package. It will finish cooking in the oven. Drain pasta in strainer and lay pasta onto paper towels to dry off excess water. Shred chicken breasts. Set aside. Cut and fry bacon. Add diced onions and crushed garlic 3 minutes prior to baking being finished. Drain bacon mixture onto a plate with paper towels. (It will catch the excess fat.)

In a medium size bowl, mix together the ricotta cheese, sour cream, cream cheese, parmesan and seasonings. Divide and spread the filling onto the cooked pasta evenly. Add the shredded chicken onto each pasta. Sprinkle the bacon mixture on top of the chicken and cheese mixture. (Save some for the top after you roll up the pasta.)Sprinkle some parmesan on top of the bacon and chicken. Spread ½ cup of cream sauce on the bottom of a medium baking dish. Roll the pasta and put seam side facing down into the sauce that is in the baking dish. Cover the roll ups with the rest of the cream sauce. Top with pieces of bacon. Sprinkle mozzarella and parmesan on top.

Bake in a preheated oven at 350 degrees for 25 to 35 minutes. Let it rest after taken out of oven for 5 to 10 minutes.

 

French Bread

This bread was delicious and it was so fast and easy to make!

French Bread
Source: Life as a Lofthouse

1 cup boiling water
1/3 cup warm water
1 Tablespoon active dry yeast
2 Tablespoons sugar
1 Tablespoon salt
1 Tablespoon shortening ( I used butter-flavor Crisco)
1 cup cold water
5-6 cups all-purpose flour
1 egg

Preheat oven to 170 degrees F. Fill a glass measuring cup with 1 cup of water. Place in microwave and heat for 3 minutes, or until water is boiling.
In another glass measuring cup, fill it with 1/3 cup warm water. Sprinkle the 1 Tablespoon of yeast over the water. With a fork, stir yeast into the water until yeast is completely dissolved.
Pour the sugar, salt and shortening into the bowl of your stand mixer. Using a fork, mash these ingredients together. Pour the 1 cup of boiling water over the shortening mixture in the stand mixer. Add the 1 cup of cold water into the mixer. Then pour in the yeast/water mixture.
Add 3 cups of flour into the mixer, and using the dough hook, turn mixer on low speed. With the mixer still on, slowly add in the remaining 3 cups of flour, 1 cup at a time. Once all 6 cups are in, turn speed to medium and let the dough mix for 6-8 minutes. The dough should be nice and elastic. Be careful not to over-flour. I used all 6 cups, but would not use any more than that. 

Once the dough is mixed, let it rest in the bowl for 5 minutes.
Spray a large cookie sheet with non-stick spray. After the dough has rested in the bowl, dump it onto the greased cookie sheet.
Take a sharp knife, spray it with non-stick spray, and cut dough into 3 equal pieces. Then let it rest again for 5 minutes. (These resting periods for the dough is needed, so please do it and be patient! It’s worth the wait ) 

To shape the dough before baking: Take one section of dough and spread it out into a rectangle. Just use your fingers, you don’t need a rolling pin. Fold one long end up over half of dough, then fold the other half over that one. Then fold each side up over each other, then turn the loaf over so it is seam side down.
Use your fingers to tuck seams down underneath the loaf and shape it. Repeat with the other 2 pieces of dough. Once all 3 sections of dough are shaped cut 3 angled 1/2 inch slits onto the tops of dough.
Crack the egg into a bowl and whisk with a fork until frothy. Spread the egg over the tops of each loaf, making sure to get inside the slits.
Place the loaves into the oven and let them rise for about 15 minutes (while the oven is on 170 degrees F.) Then turn oven up to 400 degrees F (while the loaves are still inside) and bake for 15-20 minutes, or until the tops are golden brown and crisp. Turn the oven down to 350 degrees F. and bake for an additional 10 minutes.
Remove the loaves from the baking sheet and allow them to cool a bit before slicing them.