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.