Potato Rolls

These rolls bake up so light and fluffy, even though they are made with mashed potatoes.  If you use real potatoes instead of instant mashed potatoes, you can use the potato water in the recipe. 

Ingredients

1/4 c. warm water
1 pkg. yeast
1 Tbs. sugar
1 c. milk
1/2 c. prepared mashed potatoes
4 Tbs. butter
1/4 c. sugar
1 1/2 tsp. salt
1 egg
4 to 5 c. flour
2 Tbs. butter

Directions

In a bowl, combine water, yeast and 1 tablespoon sugar. Set in a warm location for about 10 minutes.  This allows the yeast to bloom and show it is alive.

In a large bowl, combine warm milk, mashed potatoes, and 4 tablespoons butter.  

Stir in 2 cups flour and the yeast mixture.  Beat with a wooden spoon for a minute or two. Continue to add more flour to make a soft dough. 

Place the dough on a floured surface. Knead the dough, adding more flour as needed.  Knead the dough for about 8 to 10 minutes until it is smooth and elastic.

Grease or oil the bowl that you mixed the dough in. Place the dough in the bowl, turning once to oil all sides.  Cover with a tea towel and place the bowl in a warm location.  Let the dough rise until doubled. This take about 1 hour or longer depending on how warm the location is. 

Punch the dough down and turn the dough out onto a lightly floured surface. Divide the dough into 18 pieces.  Shape each piece of dough into a ball.  Place the dough ball in a greased 9 x 13 baking pan. Place the pan in a warm location to rise for about 45 to 60 minutes, or until doubled in size.

Preheat oven to 350°. Bake the potato rolls for 12 to 15 minutes, or until the tops are golden brown.

Brush the tops of the rolls or buns with butter.  We just peel the wrapper down on the butter and run the stick of butter over the top of the hot buns.

Enchiritos

 

I remember these from years ago when my mom and I would go to town shopping.  It was our favorite thing to order on the Taco John's menu. We would order inside, then go outside and sit in the car to eat.  You can't get these anymore at the restaurants, but you can easily make your own at home. You need only a few simple ingredients to make this delicious meal. . . Beef, taco seasoning, refried beans, cheese and red enchilada sauce.

Ingredients

2 lbs. ground beef
1 onion, chopped
2 pkg. taco seasoning, or 6 Tbs. homemade taco seasoning
1/4 c. water
1 (14 oz.) can refried beans
1/2 Tbs. homemade taco seasoning or packaged taco seasoning
2 Tbs. sour cream
2 (10 oz.) cans red enchilada sauce
8 to 10 large burrito size flour tortillas
2 c. cheddar cheese, shredded
sour cream, and/or sliced olives

Directions

In a cast iron skillet, brown the ground beef and onion, over medium high heat.  Drain off excess grease.

Stir in the taco seasoning packets, or your homemade taco seasoning and water. Simmer for about 3 to 5 minutes, or until most of the water has evaporated away. Turn off the heat and set aside. 

In a saucepan, add refried beans, 2 tablespoon sour cream and the 1/2 tablespoon taco seasoning.  Heat the mixture over low heat until hot, stirring frequently.

For each enchirito, warm the flour tortilla in the microwave or in a skillet. Do not overheat them. You want them to be very pliable.  Place 2 tablespoons refried beans down the middle of the warmed tortilla and spread it out slightly. Spoon about 1/4 cup of the ground beef over the top of the refried beans. Sprinkle some cheese over the top of the meat and some raw onions if desired. Pour about 3 teaspoons of the red enchilada sauce over the top of the cheese. Roll the tortilla from front to back and place the seam side down on a microwave safe dish.  Pour enchilada sauce over the burrito. You can use as much or as little of the enchilada sauce as you like.  Top with shredded cheddar cheese. 

Microwave for 1 1/2 to 2 minutes, or until the cheese has melted and the enchirito is heated through.

Top with sour cream and sliced olives if desired.

Serve and enjoy!

Unbaked Cherry Cheesecake

This is a simple yet beautiful dessert to serve anytime you want. Just 5 ingredients and you can have this prepared and waiting for you to serve after dinner. This recipe was shared with me by a friend of the family who was a great cook and loved cheesecake.

Ingredients

1 (9 inch) premade graham cracker crust * See notes below
1 (16 oz.) pkg cream cheese
1/2 c. powdered sugar
1 tsp. vanilla
1 c. heavy cream, whipped, or 1 (8 oz.) prepared whipped cream topping
1 (21 oz.) can cherry pie filling

Directions

In a mixing bowl, combine cream cheese, vanilla and sugar.  Beat well with an electric mixer until the ingredients are smooth and creamy.

Gently fold in the whipped cream, mixing gently until well blended. 

Spoon this into the graham cracker crust. Smooth the top with a spatula or the back of your spoon.

Set the pie pan in the refrigerator.  Chill for at least 2 to 3 hours.  

Carefully spread the cherry pie filling over the top of the cream cheese whipped cream mixture. Place in the refrigerator once again and chill until everything is set. 

Serve and enjoy.

Notes

You can easily make your own graham cracker crust instead of buying a premade one.  You’ll need;

1 1/4 c. graham cracker crumbs
1/4 c. sugar
1/4 c. butter, or margarine, softened

Directions

In a mixing bowl, combine graham cracker crumbs, and sugar together.  

Add the butter and stir until thoroughly mixed.

 Place the mixture into a 9-inch pie plate. Press the graham crackers down on the bottom and sides of the pie pan, so it holds together.

 

Spicy Pork Loin Noodle Dish

This is a super simple recipe that is perfect to make if you are low on time, yet you still want to eat a good meal.  Pork tenderloin, ramen noodles, in a spicy sauce. It is a dish that we make often. Chances are, you probably have everything already in your pantry, so you don't have to make a special trip to the grocery store.

Ingredients

1 Tbs. butter
1 onion, sliced into half circles
2 (3 ounces) packages of ramen noodles, (do not use the flavor packets.)
1 tbs. olive oil or vegetable
1 lb. pork tenderloin, sliced thin into bite sized pieces
1 (10.8 oz.) pkg. frozen broccoli
1/2 c. soy sauce
1/4 c. brown sugar
1 to 2 tbs. chili garlic sauce

Directions

In a pot, cook ramen noodles according to package directions, but do not add the flavor packets.  Just put the flavor packets aside to use for another recipe. Drain off excess water and set the noodles aside.

In a large cast iron skillet, melt butter over medium heat.  Sauté the onions until tender and translucent. Remove the onions and set aside.

In the same skillet you cooked the onions in, heat olive oil over medium high heat. Add the pork tenderloin. Cook and stir the meat until both sides of the pork is browned and the meat is cooked. This won't take long as the meat is thinly sliced.

Add the onions back into the skillet.

In a small bowl, combine soy sauce, brown sugar, and chili garlic sauce.  Mix well. Pour the soy sauce mixture into the skillet with the pork tenderloin.  Bring to a bubble. Reduce heat and simmer for about 5 minutes.

Add the cooked ramen noodles.  Cook and stir until everything is heated through.

Serve and enjoy. 

Notes

Use the vegetables you like best, either fresh, frozen or canned. You can add carrots, beans, or peas. If using canned vegetables, be sure to drain them first, or use that water to help flavor the ramen noodles while you are cooking them.

If you don't have pork loin, use pork chops or chicken or beef. Even ground up pork, beef or chicken will work, but make sure you cook it completely.

Brussel Sprouts with Lemon Butter

People say that brussel sprouts are like little cabbages, and in a way they are. However, don't let that stop you from making this dish if you don't like cabbage. This vegetable dish will have even the pickiest kids asking for more.

Ingredients

3 Tbs. butter or olive oil
1 (16 oz.) pkg. frozen brussel sprouts
2 cloves garlic, minced
1/4 c. white wine
1/2 c. chicken broth
1 Tbs. lemon juice
1 tsp. Worcestershire
1/2 tsp. thyme
salt and pepper to taste
2 Tbs. butter

Directions

In a pot or skillet, pour in enough water, so there is about a 1/2 inch.  Bring water to a boil. Add the brussels sprouts and garlic. Cover and reduce the heat to medium-low, and cook until the sprouts are almost tender and the water has evaporated. This takes about 5 minutes.

Pour in the wine, scrape off the flavorful bits off the bottom of the pan. 

Stir in chicken broth, lemon juice, Worcestershire and thyme. Season with salt and pepper to taste.  Bring to a boil. Reduce heat to low and cover the skillet or pot with a lid.  Simmer for 8 to 10 minutes, or until the brussel sprouts are tender. 

Stir in butter. Serve and enjoy.

Kung Pao Chicken

Tender, juicy stir-fried chicken with delicious vegetables in a flavorful sauce served over rice.  Instead of going out to eat at a restaurant, you can easily make this recipe at home. You will save a lot of money, and you can add as much or as little of the vegetables that you want.

 Ingredients

1/2 c. soy sauce, divided
1/3.c rice vinegar
1½ tbs. sugar
2 Tbs. cornstarch
2 lbs. chicken breasts, sliced thin
1 1/2 Tbs. toasted sesame oil
2 sweet peppers, diced
2 c. frozen broccoli
1 onion, diced
1/2 c. peanuts or cashews
1 Tbs. grated ginger
6 cloves garlic, minced
1/4 tsp. chili flakes
cooked rice

Directions

In a bowl, combine 1/4 cup soy sauce, rice vinegar and sugar.  Set aside.

In a medium bowl, combine 1/4 cup soy sauce, and cornstarch. Mix until smooth.

Add the chicken into the bowl.  Mix to coat all sides of the chicken. Place in the refrigerator to marinate for about 20 minutes, or longer.

In a large cast iron skillet, heat sesame oil over medium high heat.  Add some of the chicken.  Cook the chicken, turning the chicken over to brown both sides.  You will need to work in batches, so you don't overcrowd the skillet. Place the browned chicken on a plate.

Add the bell peppers, and onion into the skillet, adding more sesame oil if needed.  Cook and stir until the vegetables soften. This takes about 4 minutes.  Add broccoli and cook until no longer frozen.

Add the cashews, ginger, garlic and chili flakes.  Cook and stir for another 2 minutes.

Put the chicken back into the skillet.  Pour in the reserved sauce and stir to combine.  Bring the sauce to a simmer.  Reduce the heat to medium low. Stirring occasionally, simmer for 2 to 3 minutes, or until the sauce thickens.  

Remove from heat.  Serve over the cooked rice and enjoy.

Notes

Double or triple the sauce ingredients if you like extra sauce.

Crab Puffs

 

This Crab Puff recipe is simple and easy to do.  We like to eat these as a snack, or as an appetizer.    Delicious crab meat flavored with cream cheese, sour cream, a hint of lemon, and Worcestershire, set inside a puff pastry.  We often use imitation crab to make ours because the cost of real crab is too expensive for our budget.

Ingredients

1 (8oz. ) pkg cream cheese, room temperature
1 Tbs. sour cream
1 (12 oz.) can crab meat, drained
1 onion, minced
1 garlic clove, minced
1/2 tsp. lemon zest (optional)
2 tsp. lemon juice
1/2 tsp. Worcestershire
salt and pepper to taste
flour for dusting
1 egg
2 tsp. water
1 sheet frozen puff pastry, thawed

Directions

Preheat oven to 400°. Line a baking sheet with parchment paper. 

In a bowl, combine cream cheese, sour cream, crab meat, onion, garlic, lemon zest, lemon juice, and Worcestershire sauce. Season with salt and pepper to taste.  Mix thoroughly.

In a small bowl, combine egg and water.  Beat the egg until it is frothy. Set aside.

Lightly flour your work surface.  Roll out the pastry into a 12-inch square.  Cut the square into 16 equal, smaller squares.

Place 2 tablespoons of the crab filling in the middle of one of the puff pastry squares. Fold the dough over on each side of the square to create a raised, open cup.

Brush the pastry with the egg and water mixture.  Place the puff pastry on the prepared baking sheet. Repeat with the remaining puff pastry squares and crab filling.

Bake for 20 minutes until puffed and golden.

Serve and enjoy.

Notes

You can also put the puff pastry squares in tiny muffin tins. this will form the square into the right shape.