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.

Creamy Italian Slow Cooker Chicken

2-3 lbs chicken (4-6 pieces boneless skinless chicken breasts)
1/2 to 3/4 cup Italian dressing (to taste)
2 cans cream of mushroom soup
8 oz cream cheese

Place chicken in bottom of slow cooker. In a separate bowl, blend- Italian dressing, soup and cream cheese. Pour over chicken. Cook on low for 6-8 hrs. Serve over your favorite pasta.

Wraps!

Wraps are so yummy and so easy to adapt to anyone's tastes.  We've been making them lately and feeling a lot healthier- but that's probably all in my head as some of the stuff we put on these isn't the most healthy.   There are so many different ways to make a wrap- here is what we've been doing lately:

Ingredients:

10 in. tortillas-  Regular, Garden Spinach Herb or Tomato Basil
Cheese
1 can black beans
Cream cheese spread
Avocado sandwich spread
Broccoli slaw
Peppers- green, yellow or red
Meat-- sandwich or grilled chicken, turkey, or ham
Bacon bits
Olives

First I shmear the tortilla, usually I like to eat the Garden Spinach one, with the cream cheese and then the avocado spread.  Next I slice up some cheese, I've used Munster and cheddar- both are delicious, and put them down the center of the tortilla.  Then I pile everything on top, wrap it up and enjoy!

This is so simple and fresh. I just love the broccoli slaw.  It's an easy way to get veggies and adds a yummy crunch. The black beans are so filling and are good for you, plus they're cheap.  We've only had sandwich meat to make these but I think cubed grilled chicken would be fabulous.

So be creative and enjoy a wrap tonight!

Slow Cooker Pot Roast and Gravy

I made this yesterday. Taletha and I LOVED it. I've never made a roast in the crock pot and I was skeptical about my abilities and the taste but was really, really yummy.

Slow Cooker Pot Roast and Gravy
4-5 lb roast (I actually used a 2.5 lb rump roast)
1 pkg onion soup mix
2-4 c. water
1/4 c. flour
1/3 c. cold water

Put roast in crock pot. Sprinkle with onion soup mix. Add water-- enough to come about 1/2 way up sides of roast. Cook on low for 8-10 hours. Remove roast and put in microwave or oven to keep warm.

Turn drippings up to high. Mix flour and water in small bowl until smooth. Add to crock pot mixture. Mix until smooth (mine had a few lumps but they went away). Cover and let thicken. (The thickening part was taking a while so I added more flour/water. It took about 1/2 hour to get the right consistency.)

Peppermint Bark

I got this recipe from Amy over at The Idea Room. Check it out for pictures and for other fun ideas. Love her site!

Peppermint Bark:

12 oz chocolate chips
1 pound white chocolate chips
1/2 teaspoon peppermint extract (I used 3/4 teaspoon)
1/2 cup peppermint candy, crushed

1. Preheat oven to 250. Line a 9x13 pan with foil, letting it hang over the sides. Spray foil. Pour the chocolate chips in an even layer on the foil. Place in oven for 5 minutes or until almost melted. Remove from oven, smooth with an offset spatula or knife. Place in refrigerator until cold and firm, about 20 minutes.

2. Melt white chocolate chips in a double boiler or in a metal bowl over simmering water (don’t let bottom of bowl touch water), until chocolate is almost melted. You can use your microwave for this if you’re brave! Remove bowl from water and stir until completely melted, stirring in extract. Let cool a little bit so it does not melt the chocolate layer when you pour it on top. Pour this over chocolate layer, and, working quickly, spread to cover.

3. Sprinkle with crushed candy.

4. Chill until both layers are firm. Lift foil out of pan and shake off excess candy. Trim edges. Cut into 2” wide strips. Peel bark from foil and cut each strip as desired. Chill in covered container. Makes about 2 pounds.

Thanks Amy for a new addiction.... love this stuff!! :D

Stacey's Fancy Schmanzy Fruit Salad

1 sm box cook vanilla pudding
1 sm box cook tapioca pudding
1 sm box jello-  The jello can be any flavor but should compliment the fruit you will be putting into the salad later.
3 cups water

Put the puddings, jello and water into a pan and bring to a boil. Stirring occasionally. Once it's boiling and thick take it off heat, let cool for a few minutes and put in a bowl to refrigerate at least 4 hours.  Overnight is better.

Fold in 12 oz whipped topping and at least a cup of fruit, more if you want it more fruity.

Gingerbread House Recipe

2 3/4 cups flour
1/2 tsp salt
1 tsp ginger
3 tsp baking powder
1 tsp cinnamon
1/8 tsp cloves
2/3 c molasses
1 egg
1/3 c packed brown sugar
1/2 c vegetable oil

Mix all ingredients thoroughly.  Roll dough in 11x17 inch greased pan.  To prevent pan from sliding while rolling out dough, place a damp terry towel under the pan and grease rolling pin.  Roll out dough until it is even. Use your fingers to ease dough into place.  Make as smooth as possible.  Bake at 300 degrees for 20 to 25 min.  Place pattern on hot dough and cut out completely with sharp knife.  Remove leftover outer edges and cut through all pieces once more.  Return to oven for another 5 to 7 min.  Remove from oven, carefully loosen pieces from pan and place on wire rack to cool.  (I leave loosened pieces in the pan and they are easily removed after cooling.)

DO NOT stack pieces on one another until thoroughly cooled.  Don't store in air-tight containers, plastic bags or the freezer- it's best to let it dry out.

Frosting

2 egg whites
3 c powdered sugar
1/2 tsp cream of tartar
2 Tbl lemon juice

Mix sugar slowly into egg whites.  Add remaining ingredients.  May need more powdered sugar if frosting doesn't seem thick enough.  Use cake decorating bags and large, open decorating tips to use the frosting to assemble your house.

Stacey's Spaghetti Sauce for Canning

I hope Stacey doesn't mind, but I asked her for this recipe and have since made 12 batches of it. It is really good, and worth the time. I didn't put the meat in it, so I only had to put my jars in the water bath for 30 minutes. If you put the meat in, you pressure can it for 70 minutes. You can also just eat it right after you make it. We had some yummy breadsticks and this one night.

2 Ibs ground beef
2 chopped onions
1 green pepper - chopped
1 red pepper - chopped
6 garlic cloves minced
8 C. blended fresh tomatoes - just peal them and put them in your blender
2 12 oz cans tomatoe paste
2 T. parsley
2 T. sugar
1 T. basil
1 T. Italian Seasonings
1 T. salt
1 t. dried marjoran
1 1/2 t. pepper
1/2 t. garlic powder
2 T. brown sugar
1 t. paprika

Cook beef, onions, peppers and garlic - drain.

Stir in rest of ingredients.

Bring sauce to a boil, reduce heat, and cover and simmer for 1 hour.

Cook in pressure canner at 15 pounds for 70 minutes.

Zucchini Cake

2 C. Flour
2 t. baking soda
1 t. salt
1/4 t. baking powder
3 t. cinnamon
3 eggs
1 C. Vegetable Oil
1 1/2 C. sugar
2 C. grated zucchini
2 t. vanilla extract

Preheat oven to 350 degrees. Lightly grease one 9x13 pan

Combine eggs, oil, sugar, zucchini and vanilla. Beat until well mixed. Stir in all other ingredients. You may add some chocolate chips also. Pour into pan

Bake at 350 for 45 minutes.

Zucchini Parmesan Casserole

A recipe to use up some of that zucchini--- it's pretty yummy.

Zucchini Parmesan Casserole

4 eggs
1 tsp dried oregano
1/2 tsp garlic salt or to taste
1/2 tsp pepper or to taste
1/2 tsp lemon pepper or to taste
1/2 c. oil
1/4 c. onion, chopped
1/2 c Parmesan cheese
2 T fresh or 2 tsp dried parsley
1 c. Bisquick baking mix
3 c. zucchini, thinly sliced or chopped (I peeled mine too.)
2 c. shredded cheese (Swiss, cheddar, Monterey Jack, pepper jack or whatever you like)

In large bowl, beat together eggs, oregano, garlic salt, pepper, lemon pepper & oil. Add onion, Parmesan cheese, parsley & Buisquick. Mix well & then stir in zucchini. Spread mixture in a greased 9x13 baking dish. Top with our choice of grated cheese. Back at 350 degrees for approx. 30 min or until golden brown. Serves 6-8.

1/2 this recipe in 8 x 8 dish- serves 4.

Baked Beans

So, here is the recipe. I now don't have to be the only one to bring these to family parties. The recipe I have is smaller, so this is the doubled version (this will make a whole crock pot). If you want less, just cut it in half.

1 pound ground beef
1 pound bacon, chopped
2 medium onions, minced

Cook the above together until meat is cooked - drain and put in the crock pot.

2 tsp salt
1 tsp pepper
2 16 oz cans of red kidney beans, drained
2 16 oz cans of pork and beans
2 15 oz cans of butter beans (you can find small butter beans only at Wal-Mart), drained
2/3 C. brown sugar
1/2 C. sugar
1/2 C. barbecue sauce (it really doesn't matter what kind)
1/2 C. ketchup
2 Tbsp mustard
4 Tbsp. molasses

Mix all the together in the crock pot, and cook on high for 4-5 hours. Stir after a few hours.