Angel Rolls

From the Taste of Home Best Church Supper Recipes book. Brad and Brecklyn really loved these!

3 1/2 cups bread flour, divided
2 Tbsp sugar
1 pkg (1/4 oz) quick-rise yeast
1 1/4 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1 c. warm buttermilk (120º-130º)
1/2 c. vegetable oil
1/3 c. warm water (120º-130º)
Melted butter

In a mixing bowl, combine 1 1/2 c. flour, sugar, yeast, salt, baking powder and baking soda. Add the buttermilk, oil and water; beat until moistened. Stir in enough remaining flour to form a soft dough.

Turn onto a floured surface and knead until smooth and elastic, about 4-6 minutes. Cover and let rest for 10 minutes.

Roll out to 1/2 in. thickness; cut with a 2 1/2 in. biscuit cutter. Place on a greased baking sheet. Bake at 400º for 15-18 minutes or until golden brown. Brush tops with butter.

Makes 14 rolls.

*Warmed buttermilk will appear curdled.

Mango Salsa

When I used this salsa on shrimp tacos they tasted just like Bajio's shrimp tacos to me...yum!!! If you don't like shrimp just cook up some chicken or just tortilla chips.

Mango Salsa

1 cup finely chopped pineapple
2 cups chopped mango, fresh or frozen (I just used the 4 mangoes from my Bountiful Basket)
1/4 c finely chopped red onion
1 jalapeno pepper, seeded and chopped (be sure to avoid touching your face/eyes)
1 cup canned black beans, rinsed (I put the whole can in and it seemed fine)
2 Tbls lime juice
1/4 c finely chopped cilantro

Mix all ingredients. Let them all marinade together for at least an hour in the fridge. Bring to room temperature before serving.

Does anyone know if mangoes are available for purchase in our stores here? I've never noticed them.

Chimichangas

This is seriously Chad's new favorite recipe.

2 pounds hamburger - cook and add taco seasoning.
1 pound refried beans
2 C. Cheese
12 flour tortillas

Place refried beans, taco meat and some cheese into each of the 12 flour tortillas. I used the bigger ones, you can get them for a great price at Costco.

Tuck sides of tortilla in then roll up and seal with a toothpick. Heat 1 C. of canolla oil, and fry chimichangas until golden brown.

Serve with salsa, sour cream and lettuce.

I would double the recipe, so you make 24. Fry them all - eat what you want, then cool the other ones and place them in a ziploc bag. Freeze the leftovers and to cook again you place the frozen chimichangas in the oven at 425 for 11-15 minutes. They are sooooo easy and delicious!

Sweet Sloppy Joe Mix

I know it has been forever, so I thought I'd share a few of our new favorites!

2 pounds ground beef
1/2 C. chopped onion
1/2 C. chopped green bell pepper
2 t. mustard
1 1/2 C. Ketchup
1 T. brown sugar
1 t. garlic powder
salt and pepper to taste

Brown hamburger with onion and pepper. Drain.
Stir in rest of ingredients. Reduce heat and simmer for 30 minutes.

Serve with hamburger buns.

The best part is this makes enough for about 10 people. So, eat half of it, and then put the rest in a ziploc and put it in the freezer. When you want to use it again defrost it in the microwave.

Taken from the book Fabulous Freezer Meals by Jenny Stanger

Pizza Pasta Casserole

We found this recipe in the Taste of Home Best Church Supper Recipes Book. The girls LOVED it and Annie even had seconds. I loved how fast it came together :)

2 lbs ground beef
1 large onion, chopped
2 jars (28 oz each) spaghetti sauce
1 pkg (16 oz) spiral pasta, cooked and drained
4 c. (16 oz) shredded part-skim mozzarella cheese
8 oz sliced pepperoni

In a large skillet, cook beef and onion until meat is no longer pink; drain. Stir in spaghetti sauce and pasta.

Transfer to two greased 9x13 pans. Sprinkle with cheese. Arrange pepperoni over the top. Cover and freeze one casserole for up to 3 months.

Bake the second casserole, uncovered, at 350 for 25-30 minutes or until heated through.

To use frozen casserole: Thaw in the refrigerator overnight. Bake at 350 for 35-40 minutes or until heated through.

**I cut the recipe in half (because I only had one spaghetti sauce) and then put it in 2 8x8 pans. Perfect.