Dinner Rolls

I found this recipe on thestayathomechef.com and wow.  It's the first time I've actually gotten bread dough to have that velvety feel.  Love.  This was a definite good addition to the Thanksgiving spread.  Will make again!

Dinner Rolls

2 c. whole milk

2 T. instant dry yeast (I used quick rise)

1/4 c. sugar

2 t. salt

6 T. salted butter, softened

2 large eggs

6 cups flour, divided 5 1/2 c. and 1/2 c.  (I used 600 grams and 60 grams to begin with)

1 T. salted butter melted

Microwave the milk in 30 second intervals until it reaches 100 to 110 degrees.

In the bowl of a stand mixer with a dough hook, combine the warm milk, yeast, salt, softened butter, eggs and 5 1/2 c. flour.

Start on low speed.  Once the flour starts to incorporate, increase the speed to medium.  Slowly add the remaining 1/2 c. of flour until the dough pulls away from the sides.  The dough mixture should be slightly sticky and soft. The amount of flour is an estimate and you should go by feel.  I ended up using more like 1 c. or more of flour, not 1/2 cup.  

Transfer the dough to a large lightly oiled bowl.  Cover with plastic wrap and set aside to rise until about double in size.  The recipe said this should take about 90 minutes but mine didn't take that long.  (Maybe since i used quick rise?).  My dough was so soft!!

Lightly grease a 13 x 18 baking sheet.  Punch down the dough and divide into 24 equal pieces.  (With the flour I added, mine were 69 grams.)  Place your hand into a cupping shape parallel to a clean countertop.  Place the dough ball between your palm and the countertop for approximately 30 seconds until you have a smooth round ball.

Place the rolls on the prepared baking sheet.  Cover again and rise until double in size, about an hour. (mine took less)

Bake in a 375 degree oven for 12 to 14 minutes until lightly browned.  (at least 190 degrees internal temp)

Just before they are done, brush them with the melted butter.

Let the rolls rest on the baking sheet for 15 minutes before transferring to a wire rack to cool.

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degrees are in Fahrenheit.

c = cup

t = teaspoon

T = tablespoon

Peanut Butter Cup 'Cookies'

Looking for a way to use up that leftover Halloween candy?  Try this with Peanut Butter Cups!!  Basic, but still attractive and delicious.

Peanut Butter Cup 'Cookies'

Whatever # of leftover peanut butter cups you are looking to get rid of

Double the amount of Ritz crackers as you have PB cups

On parchment paper or a baking mat, place a ritz cracker with a peanut butter cup on top.  Put in a 350 degree oven for 90 seconds for when the tops of the cups just start to get shiny but not melted.

Remove from the oven and top each with another ritz cracker.

Freeze the new sandwich cookies for about 15 minutes to set them up.

Peanut Butter Scones

I can't decide if I like scones or not.  Store bought ones are often too dry, while my first attempt at making them at home produced ones that were too doughy.  My local bakery does them right, so I keep trying.  This recipe from Midwest Living magazine attracted me because, PEANUT BUTTER, duh.  I upped the PB because, PEANUT BUTTER, duh. And, I added a peanut butter drizzle on top to add a bit more sweetness.  The end result is quite decent if you are looking to make a scone.  

When the scone craving hits, I would make them again, but maybe only do 1/2 batch since they are heavy and makes 12 at full-force.

Peanut Butter Scones

1 c. quick cooking rolled oats (I only had old-fashioned so I ground them a bit in the blender)

1 1/4 c. all purpose flour (160 grams)

1/2 c. whole wheat flour

2 T. packed brown sugar

1 T. baking powder

1/4 t. salt

1/3 c. peanut butter

1/4 c. cold butter

2 eggs, lightly beaten

3/4 c. milk

1 t. vanilla

1/2 c. raisins (I didn't add these, but maybe would do dried cranberries or other berries next time?)

1/2 c. peanuts, chopped

1/4 c. toasted wheat germ

1 T. milk

2 t. packed brown sugar

Lightly grease a large baking sheet and set aside.

In a large bowl, combine the oats, flours, 2 T. brown sugar, baking powder, and salt.  Using a pastry cutter, cut in the peanut butter and cold butter until mixture resembles coarse crumbs.  Make a well in the center.

In a medium bowl, combine the eggs, 3/4 c. milk and vanilla.  Add all at once the the dry ingredients with the raisins, wheat germ, and peanuts.

Turn dough on a well floured surface.  Knead gently for 10-12 strokes or until nearly smooth.  Divide dough in half and pat each portion into a 6 inch circle.  Cut each into 6 wedges.

Place wedges 2 inches apart on prepped baking sheet.

Brush edges of wedges with 1 T. milk.  Sprinkle with 2 t. brown sugar.

Baked at 400 degrees for 12-14 minutes or until golden.  

Optional glaze drizzle

A scoop of powdered sugar and a generous spoon of peanut butter, and a bit of milk whisked together.  Add the milk in small bits so it isn't too runny.  Add more powdered sugar if you need to thicken it.

Once cooled a bit, drizzle the wedges with the glaze.

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Per magazine: 250 cal, 12 g. fat, 30 g. carbs, 3 g. fiber, 8 g. protein

Creamy Dill Salad Dressing

I planted dill among my flower pots this year and it was a very good move.  What a great summer flavor!  We've had an abundance of it so I whipped up this salad dressing to use tonight.  Amounts are estimates since I didn't measure anything. I mixed this up in a small mason jar.

Creamy Dill Salad Dressing

1/3 c. mayo

2-3 T. sour cream

1/2 t. Worcestershire sauce

a few dribbles of lemon juice

less than one clove grated garlic

salt and pepper

milk to thin it out a bit

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c = cup

T = tablespoon

t = teaspoon

Pasta Salad

Pasta Salad says summertime, am I right?  Here is a great recipe and it is really flexible where you can add or subtract ingredients or amounts you prefer.  Here is what I did this time and it was fab. This is best if it is made a couple hours ahead of time so the dressing has a chance to absorb.

Pasta Salad

16 oz. box of tri-colored rotini, cooked per package instructions

Salami, chopped or sliced 

Pepperoni, chopped or sliced (I probably had 8 oz. total with the salami and pepperoni)

1/3 c. or so red onion, diced small

large bell pepper ( I used a combo of red, orange, and yellow)

1 pint grape tomatoes, quartered

small can of sliced black olives

8 oz. pepper jack cheese, diced (could also use mozz)

3/4 t. Italian seasoning

1/2 c. grated parmesan

3 T. fresh chopped parsley (I didn't add this--I forgot!)

dressing

1/4 c. olive oil

1/4 c. vegetable oil

3 T. red wine vinegar

1 t. Dijon mustard

1 t. sugar

1/2 t. Italian seasoning

1/2 t. salt

several cracks of pepper

Whisk together and toss it with the pasta salad mixture.

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c = cup

T = tablespoon

t = teaspoon

oz = ounce

Crustless Quiche

 I made this for Easter this year since we had a small group for a change.  Repeat!!

Crustless Quiche

8 strips bacon, cooked and chopped

16 oz. bag frozen spinach, thawed and squeezed dry (I didn't have a full bag, maybe 13 oz or so?)

6 eggs

2 oz. onion, thinly sliced

3/4 c. heavy cream

8 oz. shredded cheddar cheese

3/4 t. salt

1/4 t. pepper

a pinch of nutmeg

Combine all of the ingredients with a mixer.

Grease a pie plate or 8x8 glass dish.

Pour the mix in the prepared dish and spread it evenly.

Back for 40 minutes at 350 degrees.

Creamy Vegetable Soup

While scrolling through facebook one day, a post popped up about Dolly Parton's Stampede Soup.  Apparently, she doesn't share the recipe but there were a few copy cat versions that I found and tried my version of it.  As I was making it, it occurred to me that it is basically like the base for my Chicken Pot Pie recipe minus the chicken and the addition of an overload of heavy cream.  That's fabulous, so what could go wrong??  Pretty good, I must say.   Serve with Biscuits and it really hits the spot.

This recipe only makes about 4 servings so you won't have to worry about eating leftovers for the rest of the week.

Creamy Vegetable Soup

4 T. butter

1/4 c. flour

1 t. onion powder

1 t. garlic powder

3/4 t. pepper

3/4 t. salt

2 1/2 c. chicken broth

2 c. frozen mixed vegetables

1 c. heavy cream

Melt the butter, then add the flour and spices.  Combine and cook for a couple minutes until it's a nice golden brown.

Slowly whisk in the chicken broth and veggies and cook to simmer a few minutes.  It will thicken up a bit.  

Remove from heat and use an immersion blender to blend the veggies in to your desired consistency.

Place back on the heat and stir in the heavy cream until the soup comes back to a hot temperature.

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T = Tablespoon

t = teaspoon

c = cup