Donnette's Rolls/Breadsticks

I got this recipe from a friend of mine. She had just pulled her batch of these rolls out of her oven, I ate one, thought I had died and gone to heaven and I left her house with this recipe. Instead of all white flour, she uses 2 cups whole wheat flour and 3 1/2 cups white flour. They are really easy to make!


2 C. Warm Water
2 Tbsp. Yeast
1/2 C. Sugar

Mix and let sit for 5- 10 minutes until yeast starts to foam

Then add:
2 1/2 tsp. Salt
3 C. Flour

Mix well then add:
1 Egg
1/4 C. Oil

Mix together then add:
3 C. flour (1 C. at a time)

Mix together until dough is formed. Do not add too much flour at one time or dough will be stiff. It is better for dough to be a little sticky. Let dough raise for 1/2 hour. Make it into desired shape i.e. rolls, breadsticks, etc. Then allow it to rise for 20 minutes more. Bake at 400 for 12-15 minutes or until golden brown. Once out of oven brush with butter while warm.

Mom's Cheese Soup

I thought I had already posted this, but I couldn't find it. This is Chad's FAVORITE soup! I always double the recipe when I make this so we can have leftovers. This soup also freezes well. When I made this tonight I didn't put in as much butter and it turned out fine. Also, this is a great recipe to use your powdered milk in! Rotate that food storage!

2 c. finely diced potatoes (I like red)
1/2 c. finely diced celery
2 c. boiling water with salt and garlic (I use 1 clove)
1/2 c. carrots, grated
1/4 c. finely diced onion

Cook all vegetables in the boiling water until tender, about 20 minutes. Make the cheese sauce while the above is cooking:

1/4 c. butter
1 c. grated cheddar cheese
1/4 c. flour w/ dash of pepper
2 c. milk

Make a roux with the butter and flour (melt butter in the saucepan, then whisk in the flour until smooth.) Gradually add the milk and heat slowly until boiling, stirring constantly. Remove from heat. Add the grated cheese, stirring until melted. Add the cheese sauce to the vegetables. Do not boil after the cheese is melted in, or it will curdle.

This is a great soup to serve in bread bowls!

Capellini Pomodoro

Ingredients



4 garlic cloves, minced
2 lbs plum tomatoes, diced
1 ounce fresh basil minced
1/3 cup olive oil
3 ounces fresh parmesan cheese
12 ounces angel hair pasta cooked
1/4 teaspoon black pepper



Directions
1Heat olive oil and add garlic, cook until garlic turns white.
2Add diced tomatoes and pepper.
3Heat through stirring constantly.
4About 2 to 3 minutes.
5Remove from heat and add basil and half of the cheese.
6Toss gently with the pasta.
7Serve at once and top with remaining cheese.

Individual Sicilian Meat Loaves

Jared makes dinner every Wednesday night, and last night he made a new recipe we now love! It's from a cookbook called, "Anyone Can Cook" by Better Homes and Gardens. (Chef Gusteau was right! I'm sure you've all seen the movie Ratatouille.) He said it's the quickest meal he's made in a long time. It took longer to heat up the oven than put this together.

1 egg, slightly beaten
1 14 oz jar garlic and onion pasta sauce (1 3/4 c)
1/4 c seasoned dry bread crumbs
1/4 tsp salt
1/4 tsp ground black pepper
12 oz lean ground beef
2 sticks mozzarella string cheese
4 thin slices cooked ham
1 9 oz package fettuccini noodles

Preheat oven to 400 degrees F. In a medium bowl, combine egg, 1/4 c of the pasta sauce, the bread crumbs, salt, and pepper. Add ground beef and mix well.

Cut each string cheese stick in half (width not length). Lay out a slice of ham; put a piece of string cheese on top at one end and roll it up inside the ham slice. Continue with all four pieces of string cheese, to create 4 cheese logs.

Shape 1/4 of the ground beef mixture around each cheese log to form a small loaf. Flatten the four meat loaves to 1 1/2 inches thick and place in a shallow baking pan.

Bake loaves, uncovered, in the oven about 20 min or until internal temperature registers 160 degrees F on a meat thermometer.

Meanwhile, prepare fettuccini according to directions on the box and drain well. Keep warm. In separate small saucepan heat remaining pasta sauce over medium heat until bubbly.

When meat loaves are done, arrange them over hot fettuccini and spoon sauce over top. If desired, sprinkle with Parmesan cheese. Makes 4 servings.

Roosevelt Market's 'World Famous' Egg Salad

I saw this recipe in the Idaho Statesman (newspaper) awhile ago and clipped it. I love egg salad sandwiches and this was a new twist. I made them yesterday for a potluck lunch and they were FABULOUS! I didn't have the Lawry's salt so I used regular salt. Turned out great. Yum!

Makes 6-8 sandwiches

12 hard boiled eggs
1/2 tsp celery seed
1/2 tsp dill weed
1 tsp ground mustard powder
1/2 tsp black pepper
1-2 tsp onion powder
1 tsp Lawry's Seasoned Salt
splash of balsamic vinegar
splash of lemon juice
1/2 c. sweet relish (I used dill relish, just my preference)
1 tsp. paprika
mayo to moisten (I used about 2 Tbl)
raw sunflower seeds to garnish
sprouts to garnish
12-16 slices whole wheat bread

Smash eggs into small pieces and mix all ingredients together except sunflower seeds and sprouts and bread. Scoop dollop of egg salad onto bread slices. Top with sunflower seeds and sprouts. Enjoy!

Breakfast Burritos

Hannah loves to make these for dinner. Our family loves having breakfast for dinner! Again, easy and simple, but very good. This recipe came from Hannah's favorite cookbook called, "Class Treats" by Lia Roessner Wilson.

Flour tortillas
1 egg per tortilla
1/4 cup shredded cheddar cheese (or any kind you like) per tortilla
1-2 slices of bacon per tortilla, cooked and crumbles (we like turkey bacon), or some diced ham
Salsa, optional

Scramble eggs and add crumbled bacon or diced ham.
Spoon into middle of warmed flour tortilla and top with cheese and salsa.
Fold one side over filling and roll to keep filling inside.
Smile and eat!

Chocolate Boulders

Greg and Hannah are more interested in cooking now, which is great with me! They enjoy making what doesn't take too long to make, so this is one of their favorites cookie recipes. It's a version of No-Bake, but they like it because it's simple for them to make and it doesn't have ingredients they don't like, like coconut for example. (I help stir during the 5 min of cooking!) This recipe came from Hannah's favorite cookbook called, "Class Treats" by Lia Roessner Wilson.

1/2 cup (1 stick) butter or margarine
1 tsp. vanilla
1/2 cup milk
2 cups granulated sugar
1/2 cup cocoa powder
3 cups quick-cooking oats

Melt butter over low heat in saucepan on the stove. Add vanilla, milk, sugar and cocoa powder. Wisk all ingredients until smooth. Put burner on HIGH and stir with wisk until mixture boils. Continue to cook and stir with wisk for 5 more minutes, stirring often to prevent burning. Remove saucepan from heat and stir in oats - mix well.

Drop heaping spoonfuls onto waxed paper and allow to cool. Makes 1 dozen big cookies, or 2 dozen small cookies.