Butter Rolls

I have had a lot of requests for this recipe to be made available - so here it is - enjoy!

2 Yeast Packets

2 cups lukewarm water

1 cup butter

1 cup sugar

6 beaten eggs

1 1/2 tsp salt

8 to 10 cups flour

-Mix yeast with 2 tablespoons of sugar and 2 cups of lukewarm water

-Add melted butter, sugar, and beaten eggs.  Mix well.

-Sift flour and salt - add to above gradually.  The mixture will be very sticky.  

-Cover with damp cloth.  Let rise for 2 hours.

-Stir down and put in refrigerator overnight, covered with damp cloth.

-When you are ready to use the dough flour your hands and take out what out what you need.  Roll out to 1/4 to 1/2 inch thick about the size of a 9 inch pie.  Brush with melted butter.  Cut like you are cutting a pie.  Roll up each piece starting with the wide end.  Place on cookie sheet and cover.  

-Let rolls rise for 4 - 5 hours.  That is what makes them light. 

-Bake at 375 for 10 minutes.  

-After baking brush with melted butter.  

Each recipe yields about 60 medium rolls.  

Grandma's White Bread

2 pkgs yeast

2 3/4 cups warm water

2Tbs sugar

1/2 cups dry milk

2 Tbs salt

1/3 cups oil

7 1/2 cups sifted flour

Bake at 400* for 25-35

Pumpkin Cream Puffs

Okay, so new variation on the cream puffs for Halloween/Fall.  I made the same cream puff recipe as below, except I made mini cream puffs, which turned out to be the perfect size.  I made two recipes of cream puffs, so this is enough filling for that many minis...if you want to make less you will need to adjust.  I then filled them with the following:

3 cups heavy cream
3/4 cup powdered sugar
pumpkin spice to taste
most of a can of pumpkin puree, to taste (do not use the pie filling)

1.  Place the heavy cream in a bowl and mix with an electric mixer until it starts to get thick, about 1 minute.
2. Mix in powdered sugar and pumpkin spice.  Mix until soft peaks start to form, about 3 minutes.
3. Use a spatula to gently fold in and mix the pumpkin.
4. Place in decorating back with round tip and fill the puffs.
5. (Optional) Sprinkle tops with powdered sugar and pumpkin spice.

You can really vary on this recipe since it is mostly done to taste.  It just depends on how pumpkin-ish you want it to taste.  Enjoy!!!

Creamy White Chili

Combine in skillet and heat until chickn is thouroughly cooked:
3-4 chicken breasts
1 medium onion diced
1 Tbs garlic powder
2 Tbs Olive Oil

Add:
4 cans great northern beans or 2lbs dry beans that you precooked
28oz chicken broth
14 ounces diced green chilies
2 tsp oregano
2 tsp cumin
2 tsp salt
1 tsp pepper

Simmer for 30 minutes

Add:
2 cups sour cream
1 cup whipping cream

Serve with:
Cheese
Tortilla chips
Corn

Parmesan-Dijon Chicken

This is Rob's current favorite way to have chicken.  It is super easy and super yummy.  I got the recipe from Betty Crocker's Cooking Basics.  Hope you all enjoy it as much as we do!

Servings: 6

Bake: 30 minutes

Ingredients:

6 skinless, boneless chicken breast halves (about 1/4 pound each)

1/4 cup (1/2 stick) of butter

3/4 cup dry bread crumbs

1/4 cup grated Parmesan cheese

2 Tablespoons Dijon mustard

Directions:

1: If chicken is frozen place in refrigerator and thaw for 12 hours prior to use.  Cut and discard fat from chicken.  Rinse under cold water and pat dry(patting dry is important or the mixture will run off).

2: Heat oven to 375.  

3: Melt butter in a pie pan or shallow bowl. Stir in the mustard until well mixed.

4: Mix the bread crumbs and cheese in a large plastic bag (I have also used a glad wear container, you can put the lid on and shake it that way). 

5: Dip the chicken, one piece at a time, into the butter mixture.  Coat all sides.  Place in crumbs and shake to coat.

6: Place chicken in single layer on ungreased rectangular pan.

7: Bake uncovered for 20 - 30 minutes, turning chicken over once about half way through.  Cook until there is no longer pink when you cut into the center of the thickest pieces.  

*Notes - This is the recipe, but I just throw it together and guesstimate.  It does not need to be exact.  If you want more of a spicy dijon flavor just use more mustard in your mixture.  I have also made just enough for two chicken breasts before since there are only two of us.  However, it tastes pretty good reheated, so now I make more so Rob has some for work the next day.  

Cream Puffs with Cream Cheese/Nutella Filling

Cream Puffs - Recipe from Better Homes and Gardens New Cookbook
Yield - 12

1 Cup Water
1/2 Cup Butter
1/8 teaspoon salt (although if you are using salted butter sticks you can skip this and you won't really notice)
1 Cup All-Purpose Flower
4 Eggs

1: Preheat oven to 400 degrees.  Grease a baking sheet.
2: In medium saucepan combine the water (*tip - measure water carefully), butter, and salt.  Bring to boiling. (*tip - add flour as soon as it boils, if you wait the water will evaporate and it won't mix right) Add flour all at once, stirring vigorously.  Cook and stir until mixture forms a ball.
3: Remove from heat.  Cool for 10 minutes (*tip - set a timer, you want to be as close to 10 minutes as possible).
4: Add eggs one at a time (*tip - for best results use large eggs), beating well with a wooden spoon after each addition.
5: Drop 12 heaping tablespoons of dough onto prepared baking sheet.
6: Bake for 30 - 35 minutes or until golden brown and firm; cool. (*note - my oven only needed 30 minutes, so I would set my timer for that and then add time if you need to)
7: Cut tops from puffs; remove soft dough from inside.
8: Fill with filling, replace tops.  (*tip - only fill puffs if you are ready to serve, otherwise, just store in refrigerator until ready)
*NOTE - for mini puffs drop dough in rounded teaspoons 2 inches apart.  Bake for 25 minutes (keep remaining dough covered while first batch bakes).  Yield - About 30


Filling

3 8oz packages of cream cheese
1 26.5 oz Nutella

1: Beat cream cheese, add Nutella to taste.  *Note - Nutella will make the filling more runny, so pay attention as you add.
2: Fill a decorating bag, use a round tip, fill each puff to desired fullness

ENJOY!