Parmesan and Garlic Bread Rolls

How to Make Soft and Fluffy Garlic Parmesan Rolls

 

Garlic is a favorite in our home, and these homemade garlic Parmesan bread rolls are no exception. Brushed with melted butter and finished with a generous sprinkle of garlic and Parmesan cheese, these soft, fluffy dinner rolls are full of comforting, savory flavor. We make this easy bread roll recipe often, and once you taste how light and delicious these rolls are, they’re sure to become a regular at your table too.

Ingredients for Garlic Parmesan Dinner Rolls

3/4 c. milk
1/4 c. butter or margarine 

3/4 c. very warm water

2 envelopes, or 4 1/2 tsp. yeast
1 Tbs. sugar
4 1/2 to 5 c. all-purpose flour
1/3 c. sugar
1 1/2 tsp. salt
1 egg

For the Garlic Parmesan Topping:

1/4 cup butter or margarine, melted
3 garlic cloves, minced
1/2 c. Parmesan cheese, finely grated

Directions:

When you’re ready to bake, preheat the oven to 375°F and generously grease a 9 x 13-inch baking pan. Set aside.

In a small saucepan, warm the milk and butter over very low heat. Heat just until the milk reaches 120°F—the butter does not need to melt. Remove from heat and allow the mixture to cool to 105–110°F. 

Proofing the Yeast 

As the milk cools, it is time to proof the yeast.  In a medium bowl, combine the warm water, yeast, and 1 tablespoon of sugar. Stir gently, then place the bowl in a warm spot for about 10 minutes, or until the mixture becomes foamy and bubbly.

Kneading and Rising the Dough 

In a large mixing bowl, whisk together 2 cups of flour, the remaining sugar, and salt. Pour in the warm milk mixture and the yeast mixture. Using a wooden spoon, beat for about 2 minutes, until smooth.

Add the egg and 1/2 cup of flour, then beat for another 2 minutes. Continue adding flour gradually until the dough becomes too thick to stir.

Turn the dough out onto a lightly floured surface and knead for 8 to 10 minutes, until smooth and elastic. Add additional flour as needed to form a soft dough—it should feel tacky but not sticky.

Place the dough in a lightly greased bowl, turning once to coat. Cover and let rise in a warm place until doubled in size.

Prepare the Garlic Parmesan Topping

While the dough rises, melt the butter in a small saucepan and set aside. In a small bowl, combine the minced garlic and Parmesan cheese. Set aside.

Shape and Bake the Rolls

Once the dough has doubled, gently punch it down and turn it out onto a lightly floured surface. Divide the dough into 20 equal portions. Roll each portion into a smooth ball and arrange them evenly in the prepared baking pan.

Brush the tops of the rolls with the melted butter, then sprinkle the garlic-Parmesan mixture evenly over each roll.

Cover the pan with a tea towel, or a sheet of plastic wrap, and let the rolls rise in a warm place for about 30 minutes, or until doubled in size.

Bake at 375°F for 15 to 18 minutes, or until the rolls are golden brown and fragrant. Serve warm and enjoy!

Beef Taco Pie

 Beef Taco Pie

If you are short on time, then this recipe will serve you well for the supper dilemma of what to make. This recipe is a quick and easy way to get supper on the table in a hurry and only uses one skillet to prepare this meal in.  Top it with your favorite toppings of salsa, lettuce, sour cream and you have a great meal.  

This is one of our favorite go to recipes when we don't want to spend a lot of time in the kitchen cooking. 

Ingredients:

1 lb. ground beef

1 onion, chopped

1 red bell pepper, finely chopped

Salt and pepper to taste 

1 Tbs. chili powder

2 tsp. ground cumin

1 tsp. paprika (sweet or smoked)

1/2 tsp. dried oregano

1/2 tsp. onion powder

1/2 tsp. garlic powder

Pinch of cayenne pepper or crushed red pepper flakes

1 can (4.5 oz) chopped green chiles, drained (optional)

2 eggs

1 c. milk

1/2 c. baking mix like Bisquick

3/4 c. shredded Monterey Jack or Cheddar cheese 

3/4 c. chopped tomato

 

Additional ingredients, if desired 

Shredded lettuce

Salsa

Sour cream

 

Directions:

 

Heat oven to 400°F. 

 

In an ovenproof cast iron skillet over medium heat, cook ground beef, onions and pepper until the beef is browned and the onions are translucent. Season with salt and pepper to taste.

 

Stir in chili powder, cumin, paprika, oregano, onion powder, and garlic powder.

 

Top with chiles.

 

In a small bowl, beat eggs and milk together.  Add baking mix, mixing until blended. Pour the mixture evenly over the top of the ground beef mixture.

  

Bake about 25 minutes, or until a knife inserted in the center comes out clean. Sprinkle with cheese. Bake another 2 to 3 minutes, or until cheese is melted. Cool 5 minutes. Serve with lettuce, salsa and sour cream. 

 

Pumpkin Bars with a Crust

 Pumpkin Bars with a Crust: An Easy, Rich Dessert Everyone Loves

Pumpkin desserts aren’t just for one season—they’re delicious any time of year. If you love pumpkin pie but want something a little easier to serve, these pumpkin bars with a crust are the perfect solution. This simple, family-favorite recipe combines a creamy pumpkin filling with an easy homemade crust for a dessert that’s great for gatherings, holidays, or everyday treats. With straightforward steps and familiar ingredients, these pumpkin bars come together effortlessly and always disappear fast.

When you hear the word pumpkin, your mind probably jumps straight to pumpkin pie and Thanksgiving. My family and I absolutely love pumpkin pie, but every once in a while, we like to enjoy those classic flavors in a different way.

Many years ago, a neighbor shared her pumpkin bars with us. They were incredibly delicious, but they didn’t have a crust. Since we’re big fans of a good crust, we decided to make our own. The crust is super easy to put together—so easy, in fact, that my kids were able to make it when they were younger.

This recipe may look a little long at first glance, but don’t let that discourage you. It’s actually very simple to prepare.

In no time, your home will be filled with the cozy aroma of pumpkin and warm spices baking in the oven. These pumpkin bars are rich, flavorful, and absolutely delicious—perfect for sharing (or not 😉).

 Crust

1 stick butter melted

1 1/4 c. flour

1/3 c. brown sugar

3/4 tsp. cinnamon

1/2 c. finely chopped pecans (optional)

Filling

1 – 29 ounce can of pumpkin or 3 cups pumpkin purée

1 c. firmly packed brown sugar

1/4 c. sugar
2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. cloves
5 eggs, lightly beaten
1– 12 ounce can evaporated milk

Topping

3/4 c. of flour
1/2 c. oatmeal
1/2 c. brown sugar
1/4 c. plus 2 tablespoons cold butter cut into small pieces
1/2 c. chopped pecans (optional)

 

Directions:

 

Preheat oven to 350° F.   A 13×9-inch cake pan, ungreased.

Melt the butter in a small saucepan over low heat so it doesn't burn. Remove from heat. Stir in the flour, brown sugar, and cinnamon.  If you wish to add pecans, this is the time to mix them in as well. Mix thoroughly to combine.

Press the mixture into the cake pan. Set aside while you prepare the pumpkin filling.

 

In a large bowl, combine pumpkin, brown sugar and white sugar together.  Mix well.

 

Stir in the cinnamon, ginger and cloves. 

 

Add the lightly beaten eggs, mixing until the batter is smooth. Continue to stir the pumpkin mixture as you slowly pour in the milk.  Mix thoroughly.

Pour this mixture over the prepared crust.

Bake for 25 to 30 minutes, or until partially set. You do not want the pumpkin completely cooked yet.  

 

While the pumpkin is in the oven, assemble the topping. 

 

Combine the flour, oatmeal, and brown sugar into a medium-sized bowl. 

 

Add the cubed butter.  Using a pastry knife or two knives held together in one hand, cut the butter into the flour mixture until it becomes small particles about the size of peas. At this point, you can add the pecans if you desire.  Set aside.

Remove the pumpkin from the oven at the end of 25 to 30 minutes baking time.  Sprinkle the oatmeal, flour mixture over the top of the partially baked pumpkin. Return the pan into the oven and bake for another 15 to 20 minutes, or until a knife inserted in the center comes out clean.

Allow the pumpkin to cool before serving it with a dollop of whip cream. You can even add a sprinkle of cinnamon over the top, if desired.

 Pull Apart Garlic Bread

 

We love the taste of garlic at our house.  And that is a good thing because garlic is healthy for you.  This is an easy recipe so you can make your own garlic pull apart bread.  This fluffy bread is rich with the flavors of garlic, and butter.  

Garlic has been around for thousands of years. It can help protect you for a cold, It contains allicin, which acts as an antibiotic. It is good for your heart, it can help protect the liver from damage, improve bone health and protect against cancer.  

Dough

1/2 c. warm water
1 pkg. active dry yeast
1 Tbs. honey or sugar
1/2 c. warm milk
3 c.  flour
2 Tbs. butter, softened
1 tsp. salt

Garlic Butter Topping

5 Tbs. butter
2 to 4 cloves garlic, finely minced
1 tsp. parsley
2 tsp. Italian seasoning
1/4 tsp. salt

Directions

Set oven temperature to 350° when ready to bake. One 8 x 4 inch loaf pan, greased or buttered.

In a large mixing bowl, combine water, yeast, and honey.  Place in a warm location for 8 to 10 minutes until foamy.  

Add in milk, 1 cup flour, butter, and salt. Beat with a wooden spoon for 1 to 2 minutes. Gradually stir in the remaining flour until the dough becomes too stiff to stir.  

Turn the dough out onto a lightly floured surface.  

Knead the dough for 8 to 10 minutes until the dough is smooth and elastic.  Add more flour as needed. 

Place the dough into a lightly greased bowl. I use the same bowl that I mixed the dough in. Cover the bowl with a tea towel and place the bowl in a warm location until doubled in size.  This can take about an hour or a little longer depending on how warm the location is.

Make the garlic butter:

In a small saucepan, over low heat, melt the butter. 

Stir in the garlic, parsley, and Italian seasoning. Cook over low heat for 2 minutes, stirring frequently, so the garlic and butter do not burn.  Remove from heat and set aside while you shape the dough.

Turn the dough out onto a lightly floured surface.  Cut the dough into small 1 inch pieces.  Dip the bread into the warm, but not hot, garlic butter. Coat all sides of the dough pieces in the garlic butter, then, place them into the prepared loaf pan. Continue until every piece of dough is coated with the garlic butter and piled into the loaf pan.

Cover the pan with a tea towel and place it in a warm location for about an hour. Let rise until doubled in bulk.  Remove the tea towel.

Place the loaf pan in the oven and turn the oven on to 350°.  Bake for 30 to 35 minutes, or until golden brown.   

Baste the remaining butter mixture over the pull apart bread after you remove it from the oven.  You can also dip the pieces of bread in the butter mixture as well. Let rest for about 10 minutes before removing the pull apart bread from the pan.

Serve and enjoy.  They are always the best while warm from the oven.  

Spicy Mustard Chicken

This chicken recipe is quick and easy to prepare. You can prepare the dish in the morning and allow the chicken to marinate until supper time, or you can prepare the dish when you are ready to start supper.  The baked chicken meat turns out tender, juicy and flavorful from the tangy mustard marinade.

Ingredients

6 to 8 chicken thighs
1 onion, chopped or cut into half rings or 3/4 c. sliced shallots
2 Tbs. spicy mustard *See notes
2 Tbs. tomato paste
2 Tbs. lemon juice
2 Tbs. olive oil
1 tsp. dried thyme
1 to 2 garlic cloves, minced
1 tsp. salt
1/2 tsp.  pepper
1/2 tsp. red chili pepper flakes

Directions

Preheat the oven to 350°. Spray a 9 x 13-inch baking dish.

Put the chicken in the baking dish.

In a small bowl, combine mustard, tomato paste, olive oil, thyme, garlic, salt, pepper, and red chili pepper flake. Mix well.

Pour the marinade over the chicken. Turn the chicken over to coat both sides. Place chicken skin side up in the baking dish.

Scatter the onions over the top, allowing them to go between the chicken thighs.

Bake the chicken, uncovered, for 40 to 45 minutes until chicken is fully cooked, and the internal temperature is 175°F on a meat thermometer.

Serve warm. 

Notes:

I use spicy mustard, but you can use Dijon, or the mustard of your choice.

Onion Dip

 

We love making our own dip and this Onion Dip is no exception.  The ones you buy at the store pale in comparison with this homemade recipe of caramelized onions, cream cheese and sour cream. Years ago, we would take cream cheese and just add a packet of dry onion soup mix. This was good, but this recipe takes it over the top. 

Ingredients

3 Tbsp butter
2 c. onions, chopped
1 to 2 cloves garlic, minced
3/4 tsp. salt
1/2 tsp. black pepper
1/2 tsp. onion powder
1/4 tsp. garlic powder
1/4 tsp. cayenne pepper
8 oz.  cream cheese
1/4 c.  mayonnaise
1/2 c. sour cream

Instructions

In a skillet, over medium heat, melt the butter. Add the onions.  Season the onions with salt, pepper, onion powder, garlic powder, and cayenne pepper. Cook and stir for about 5 minutes.  Reduce heat to medium low.  Cook, stirring occasionally, until the onions start to brown, then add the minced garlic.  Cook for 20 to 25 minutes until the onions are caramelized. Remove from heat and allow the onions to cool.
 In a medium bow, combine cream cheese, sour cream and mayonnaise.  Mix thoroughly.  The mixture should be smooth. Add the cooled caramelized onions to the cream cheese mixture. Mix until just combined.  Place in the refrigerator and refrigerate for at least 2 hours or longer.  This gives the onion dip a chance for the flavors to mix and mingle. Serve at room temperature with some chips.

Honey Cornbread

Cornbread is one of those foods that you either like or you don't.  However, this cornbread recipe gives you a sweet and delicious cornbread that your whole family will love. It is just as quick as the boxed cornbread mixes, and it tastes so much better. 

Ingredients

1 c. flour
1 c. yellow cornmeal
1/4 c. sugar
3 tsp. baking powder
1/2 tsp. salt
2 large eggs, room temperature
1 c. heavy whipping cream
1 tsp. vanilla
1/4 c.melted butter, olive oil, or vegetable oil
1/4 c. honey

Directions

Preheat oven to 400°.  Greased 9 inch square pan. Or, we use a cast iron skillet with 1 tablespoon of olive oil in the bottom.  Slide the cast iron skillet into the oven while the oven is preheating, and you're mixing the batter together. Then carefully remove the skillet when the batter is ready to pour.

In a large bowl, combine flour, cornmeal, sugar, baking powder and salt. Make a well in the center of the dry ingredients.

In a medium bowl, beat the eggs with a whisk, until they are light, fluffy and a pale yellow color. Add the heavy whipping cream, vanilla, melted butter and honey.  Mix thoroughly with a whisk.  

Pour the egg mixture in the well of the dry ingredients.  Stir only until the flour is moistened. 

Pour into prepared pan or skillet,

Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Serve warm.

Ground Beef Pasta Soup

Ground Beef Pasta Soup with Garlic Parmesan Toast

This is a simple meal that is so easy to prepare. Ground beef, tomatoes, beans, Italian seasoning and pasta cooked in one pot and served with Garlic Parmesan toast.  It's a hearty soup that my mother used to prepare often during the cold and dreary winter months. 

Ingredients

1 lb. Ground Beef
1 onion, chopped
1 bell pepper, chopped
3 large carrots, peeled and chopped fine
1 rib celery, chopped fine
2 to 3 cloves garlic, minced
1 to 2 hot peppers, chopped (Optional)
2 c. water
1 (14 to 14-1/2 oz.) can beef broth
1 (15-1/2 oz.) can Great Northern beans, undrained
1 (14-1/2 z.) can Italian-style diced tomatoes, undrained
2 tsp. Italian seasoning
1 c. uncooked pasta
2 c. small broccoli florets
Salt and pepper

Garlic Parmesan Toast

6 slices whole wheat bread
butter
garlic powder
4 Tbs. Parmesan cheese, grated or shredded

Directions

Heat oven to 350° for the Garlic Parmesan Cheese Toast and 1 baking sheet

In a cast iron Dutch 0ven, over medium heat, add ground beef, onions, bell peppers, carrots, celery, garlic, and hot peppers.  Cook, for 8 to 10 minutes, breaking the ground beef into crumbles, Cook until the beef is fully cooked, stirring occasionally.

Season the beef with salt and pepper to taste. 

Pour in water, beef broth, beans, tomatoes, Italian Seasoning, and pasta.  Bring to a boil. Reduce heat, cover and simmer for about 5 minutes.  

Add the broccoli and turn the heat up to medium high until the mixture comes to a boil.  Then, reduce heat, cover and simmer 3 to 5 minutes, or until the pasta is tender.  Taste and season with more salt and pepper if needed.   

Meanwhile, prepare Parmesan Toast. 

Butter one side of each bread slice.  Place the bread on a baking sheet.  

Sprinkle garlic powder evenly over each slice of bread.  Then, sprinkle the Parmesan cheese evenly over each slice.  

Bake in 350°F oven 6 to 8 minutes or until lightly toasted. Serve with the soup. 

Snickerdoodle Cookies

Snickerdoodle Cookies are soft and chewy with a cinnamon-sugar coating on the outside.  This recipe has been a family favorite for over 60 years.  It is an easy recipe and one of our most requested recipes when we have guests, or give them to family and friends as gifts.

Ingredients

1 c. butter, room temperature
1 1/2 c. sugar
1 tsp. vanilla
2 eggs
2 3/4 c. flour (375g)
1 tsp. baking soda
1/4 tsp. salt
2 tsp. cream of tartar
1 tsp. cinnamon 

Cinnamon Sugar Mixture

1/4 c. sugar
1 1/2 Tbs. cinnamon

Directions 

Preheat oven to 375°. Lightly grease baking sheets or line them with parchment paper.

In a large mixing bowl, combine butter and sugar.  Cream well with an electric mixer. 

Mix in vanilla.  

Add eggs, one at a time, mixing well after each addition.

In a separate bowl, combine flour, baking soda, salt, cream of tartar and cinnamon. Stir with a whisk to make sure the ingredients are evenly distributed. 

With the mixer on low, add the dry ingredients to the butter sugar mixture.  Do this in tow to three increments. 

Place the bowl in the refrigerator for at least 1 hour.  

Scoop out the dough with a tablespoon, then roll the dough between the palms of your hands to make a ball.  

Roll the balls in the sugar cinnamon mixture until coated.  Place the cookie on cookie sheets, spacing them about 2 inches apart.

Bake for 7 to 8 minutes.  Leave the cookies on the baking sheet for 5 minutes before removing them to finish cooling on a wire rack.

Notes

If you don't have cream of tartar, you can substitute it with 1 teaspoon lemon juice or vinegar for each 1/2 teaspoon of cream of tarter.

You can also substitute some of the granulated sugar with brown sugar.

Pork in Sweet Soy Sauce

Tender cubed pork cooked in a flavorful, spicy sauce and served over rice. This is an easy dish to prepare, that doesn't take a lot of time or ingredients. Our family enjoys this meal, and we serve it often.

Ingredients

2 lb. pork loin cut into 1 inch cubes
2 Tbs. olive oil
1 onion, chopped
1 (15 oz.) can carrots, undrained
1 (15 oz.) can peas, undrained
1/4 c. soy sauce
1/4 c. Worcestershire
1/4 c. sugar
1/2 tsp. garlic  powder
1/4 tsp. ginger
1 1/2 c. water or chicken stock
1 to 2 1/2 tsp. red pepper flakes
1 heaping tsp. cornstarch (Optional)
1/4 c. water (Optional)
cooked rice or noodles

Directions

In a cast iron skillet, heat olive oi over medium-high heat.  Add the cubed pork.  Cook the pork for about 3 minutes, or until the pork is no longer pink, and it starts to brown.  

Add onion and cook until the onion is translucent. 

In a medium bowl, combine soy sauce, Worcestershire, sugar, garlic, ginger, chicken stock and chili garlic sauce. 

Stir in the carrots, peas, then pour the soy sauce mixture over the pork and bring to a boil.

Reduce the heat to low. Cook uncovered, and simmer for 30 minutes, or until meat is tender, stirring occasionally.  

If you want a thicker sauce, make a slurry of the cornstarch and water.  In a cup, mix cornstarch and water until smooth.  Pour into the simmering liquid, stirring constantly. Cook until the sauce is thickened.  

Serve over the top of cooked rice or noodles.

Notes

If you like your food more spicy, you can use 1 tablespoon chili garlic sauce instead of the red pepper flakes. 

Use 1 Tablespoon garlic and ginger paste instead of the powdered garlic and ginger.  

You can also omit the Worcestershire sauce if you don't like the flavor.  Just increase the soy sauce to a half a cup in total.  

Carrots with Thyme Butter

Sautéed carrots, cooked on the stove in butter, seasoned with thyme and touched with a hint of sweet honey.  The thyme add earthy aromatic notes to the dish that compliments the flavor of carrots.  This is a quick and easy side dish recipe that tastes great with any meal.

Ingredients

1 lbs. carrots, washed, peeled and cut into evenly thick rings or sticks
1 Tbs. butter
1 Tbs. olive oil
1/3 to 1/2 tsp. thyme
salt to taste
a pinch of red pepper flakes (Optional)
2 to 3 tsp. honey or sugar

Directions

In a large cast iron skillet, heat butter and oil over medium heat.   Add the carrots. Cover and cook the carrots for about 4 to 5 minutes, without stirring.  After 4 minutes, remove the lid and stir the carrots.

Sprinkle in the thyme, salt, and red pepper flakes.  Stir to combine.  Continue to cook the carrots, uncovered, for another 2 minutes.  

Drizzle the honey or sugar over the carrots and stir in the honey. 

Continue to cook the carrots until they are browned and fork tender.  It should take just a few more minutes, so keep a close eye on them so they do not burn or get overcooked.

Notes

You can use baby carrots instead.  

For large carrots, you can cut them into sticks.  Just make sure to keep the thickness close to the same on the sticks or rings. 

You can use fresh thyme. Use 2 stalks of fresh thyme with the stem removed.  Use just the leaves.

Chicken Pot Pie with Biscuits

Chicken Pot Pie with Biscuits is the perfect way to use leftover chicken.  This is an easy recipe using, chicken, and vegetables, baked in a tasty gravy, and topped with biscuits.  This is an old recipe, but it stands the test of time.  

Comfort food, made with love, is always the best.

Ingredients

1/4 c. butter
1 onion, chopped
3 celery ribs, chopped
3 carrots, chopped
1 (15 oz.) can peas, reserve liquid, or frozen *See note below
1 (15 oz.) can corn, reserve liquid, or frozen  *See note below
3 potatoes, peeled, and cut into bit sized pieces
1/4 c. flour
1 Tbs. parsley
1/4 tsp. dried thyme
1/2 tsp. garlic powder
1/4 tsp. celery seeds
1/2 tsp. rosemary 
1 tsp. Italian seasoning.
2 c. chicken broth *See Note below
2/3 c. half-and-half cream, or milk or evaporated milk
salt and ground black pepper to taste
3 c. cooked chicken, cut into bite-size pieces
1 (16.3 ounce) can refrigerated flaky-style biscuits, or you can make your own biscuits
Butter

Directions

Preheat the oven to 350°.

In a large, deep cast iron skillet over medium low heat, add onion, celery, and carrots.  Cook, stirring occasionally, until tender. This takes about 15 minutes. 

Mix in peas, corn, potatoes, flour, parsley, thyme, garlic powder, celery seeds, rosemary, and Italian seasoning.  Cook, stirring constantly, until the flour coats the vegetables and begins to fry, about 5 minutes.

Whisk in chicken broth and half-and-half, and cook until the sauce is thick and bubbling. Stir in cooked chicken.  Season with salt and pepper to taste.

You can leave this in your cast iron skillet, or you can transfer the mixture into a 7x11-inch baking dish. 

Arrange biscuits on top of the filling.

Bake in the preheated oven until the biscuits are golden brown and the pie filling is bubbly, 20 to 25 minutes. Remove from the oven and brush some butter over the top of the biscuits. Let the meal rest 10 minutes before serving. 

Notes:

Combine the liquid that you had from the peas and corn.  Pour in enough chicken broth to make 2 cups.  This is what I do when using canned corn and peas, as it adds flavor. 

If you don't want your biscuits to be soggy on the bottom, prebake them at 375° for about 7 to 8 minutes.  Then turn the biscuits upside-down when putting them into the chicken mixture. Meaning, the side that was on the bottom of the baking pan in now facing upwards. 

Granola Bars

It is easy to make your own granola bars with just a few simple ingredients. They are so easy to make.    By making the granola bars at home, you don't have to worry about preservatives, salt and chemicals that the store ones have.  And then, remember, there were all those recalls that granola bars had last year as well.

Ingredients

2 cups rolled oats
1/2 cup shredded coconut
1/2 cup raw honey (Or use 1/4 c. honey and 1/4 c. molasses)
2 Tbs. creamy peanut butter or crunchy
1 tsp. vanilla extract
1/4 to 1/2 tsp. cinnamon
1/8 tsp. salt

Directions

Preheat the oven to 325°. A baking sheet. Grease a 9-inch square baking dish or use parchment paper in the pan for easy removal of the granola bars.

On a baking sheet, spread the oats and coconut out evenly. Toast oats and coconut, stirring once or twice, until lightly browned and nutty smelling.  

Transfer the oats and coconut to a large mixing bowl.

In a medium saucepan, over medium-low heat, mix honey, peanut butter, vanilla, cinnamon, and salt together.  Cook and stir until smooth.

Pour the honey mixture over oats and coconut. Stir to coat. Spread mixture evenly into the prepared baking dish.

Bake in the preheated oven until beginning to dry, about 8 to 10 minutes. If you like a crunchier granola bar, bake for 15 minutes.

While the granola is still hot, score the bars into equal portions with your spatula. You don't need to cut all the way to the bottom of the pan. This will make breaking them apart much easier.   

Notes

You can add additional ingredients like chopped pecans, almonds, peanuts, raisins or mini chocolate chips. Or you can add cranberries, blueberries or raspberries.

Pineapple Rolls

Pineapple Bread Rolls

Delicious, light and fluffy bread rolls with pineapple and coconut inside and a powdered sugar glaze drizzled over the top.  This is easy to make and a recipe your family will love.  Serve them for breakfast, or as a dessert.  

Ingredients

1 c. crushed pineapple
1 c. unsweetened coconut
1 c. sugar
2 T. cornstarch
1 3/4 c. warm water (divided)
1/3 c sugar
1 T. yeast
1 egg, room temperature
1/3 c. dry milk powder
4 1/2 c. or more, flour (bread flour works best)
2 T. cooking oil or lard, melted and cooled
1/2 tsp. salt

Glaze

1 c. powdered sugar
1 tsp. vanilla
2 to 4 Tbs. milk

Directions

Heat oven to 325° when ready to bake. Grease 9 x 13-inch cake pan.

In a medium-sized bowl, combine pineapple and coconut.

Sprinkle the cornstarch and sugar over the pineapple and coconut.  Mix well.

Cover with a lid or a sheet of cling wrap and place in the refrigerator for at least an hour. 

Pour the pineapple juice into a measuring cup.   Add enough water to make 1 1/2 cups liquid.  

In a large mixing bowl, combine 1/4 cup water, sugar and yeast in a bowl.  Let stand for 5 to 10 minutes to make sure the yeast is active. 

Add in the remaining water and pineapple juice, egg, 1 cup flour, and milk powder. Beat well with a wooden spoon.

Mix in the shortening, salt and most of the remaining flour. Turn out the dough on a floured surface.  Knead the dough for about 10 minutes, adding more flour as needed. The dough should be smooth and elastic and have a slightly tacky feel. 

Lightly grease the bowl that you mixed the dough in.  Place the dough into the bowl, turning the dough over once to ensure all sides are greased, so it does not dry out.  

Cover the bowl with a tea towel and set the bowl in a warm location.  Let the dough rise until doubled. 

On a lightly floured surface, roll out the dough into a rectangle that is about 2 inches thick.

Spread the pineapple coconut mixture over the top of the dough, going close to the edges.

Fold dough onto itself, capturing the pineapple coconut mixture inside.  It will be like making a burrito.  Then press the dough down with your fingers or a rolling pin, to seal.

Cut dough into squares, using a pizza cutter.  

Place the dough evenly into the prepared cake pan.

Cover the dough with a tea towel and let rise until doubled.

Bake for 20 to 25 minutes, or until golden brown.

While the bread is still warm, make the glaze.

In a medium bowl, combine powdered sugar, vanilla and 3 tablespoons milk.  Mix well.  Add more milk if you want a thinner glaze.  Using a spoon, or a fork, drizzle the glaze over the top of the warm bread. 

Allow the glaze to set up and serve and enjoy.

Mashed Potato Casserole

Moist, juicy ground beef base, with creamy mashed potatoes, bacon and cheese over the top.  This recipe is simple to prepare and loaded with flavor.  It's a dish that my kids love to eat and request it often.  

Ingredients

6 strips bacon
2 lb. potatoes, peeled and cut into quarters
1 (5 ounce) can evaporated milk or whole milk
2 Tbs. butter
salt and pepper to taste
1 lb. ground beef
1 onion, chopped
2 cloves garlic, minced
1 green bell pepper, chopped
1 c. frozen whole kernel corn
1/4 c. barbecue sauce
1 Tbs. Worcestershire sauce
1 1/2 tsp. smoked paprika
1 tsp. Dijon mustard
1/2 c. shredded Cheddar or pepper Jack cheese

Directions

Heat oven to 375°.  2 quart baking dish optional. I use my cast iron skillet to finish baking the dish in the oven.  

In a large, deep, cast iron skillet over medium heat, cook the bacon until it is crisp. Remove the bacon and place on a paper towel lined plate.  Drain off bacon fat. When the bacon is cool, crumble the bacon into smaller pieces.   

Fill a large pot with water.  Add potatoes and bring the water to a boil.  Cover and continue to boil the potatoes until the potatoes are fork tender.  This can take about 15 to 20 minutes.  Drain the potatoes. Leaving the potatoes in the pot, add evaporated milk, and butter. Mash the potatoes well with a potato masher.  Season with salt and pepper to taste. Stir in 1/4 cup of crumbled bacon into the potatoes

In the skillet you cooked the bacon in, over medium heat, add the ground beef, onion, garlic, and bell pepper.  Breaking up the ground beef, cook and stir until the meat is browned and cooked through. This takes about 8 to 10 minutes.

Add corn, barbecue sauce, Worcestershire, paprika, and mustard. Cook and stir until hot and bubbling.  Season with salt and pepper to taste.  Remove from heat. Smooth out the ground beef mixture. 

Spread the mashed potatoes over the top of the ground beef.  Sprinkle the top of the potatoes with the cheese and the rest of the bacon. 

Bake for 20 to 25 minutes, or until mixture is bubbly and cheese is melted.

Serve and enjoy.

Apple Spice Cake

Apple Spice Cake is more like a cobbler, than a cake. It is quick, and easy to prepare with canned apple pie filling, spices and a cake mix.  It's a recipe where you basically just dump the ingredients into a pan and bake it.  But the end result looks like it took you a lot longer to achieve this great tasting, flavorful dessert.

Ingredients

2 (21 oz.) can apple pie filling
1 1/2 to 2 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. ground allspice
1 Tbs. white sugar
1 (15.25 oz.) pkg. yellow cake mix or spice cake mix
1 and a half sticks cold butter
1 cup pecans, finely chopped (optional)

Directions

Preheat oven to 350º. Lightly spray or butter a 9 x 13-inch cake pan.

Pour the apple pie filling into the prepared pan. 

In a small bowl, combine cinnamon, nutmeg, allspice, and sugar.  Mix well to combine. Sprinkle the spice mixture evenly over the top of the apple pie filling.

In a large bowl, add cake mix.  Cut the butter into the cake mix using a pastry cutter or two table knifes held in one hand. The mixture should look crumbly, and the butter will be the size of small peas.  *See Notes

Sprinkle the cake mix and butter over the top of the apple pie filling and spices.  Try to get the cake mixture spread evenly over the apples.  This will help prevent dry spots in the cake mixture.  

Scatter the pecan nuts over the top if desired.

Bake for 45 to 60 minutes, or until the cake is brown on top and bubbling on the sides.  Check the cake for dry spots after 30 minutes.  If you see any dry spots, put a half tablespoon of butter in those spots and continue baking until done. 

Serve with ice cream or whipped cream.

Notes

If you are in a big hurry, you don't need to cut in the butter.  Just sprinkle the cake mix over the top of the apples, then dot the butter over the top of the cake mix.  Cut the butter in small squares and line them up on top of the cake mix like a checkerboard. Make sure the butter is covering most of the dry cake mix.  Another way is to melt the butter and pour this over the top of the cake mix.

Smothered Pork Chops

This is a recipe that my mother made quite often.  Tender, juicy pork chops served with a delicious onion gravy.  It is a one pot meal that is easy to prepare and does not take a lot of time.  You can use bone in or boneless pork chops, whatever you have in your refrigerator or freezer.

Ingredients

4 slices of bacon cut into 1/2 inch slices
4 thick cut pork chops
1 c. flour
salt and pepper to taste
1 1/2 tsp. onion powder
1 1/2 tsp. garlic powder
1 1/2 tsp. paprika
1/2 tsp. thyme
2 cup chicken broth
4 potatoes, peeled, and cut in half or in quarters

Directions

Preheat oven to 300°
     
Heat a cast iron Dutch oven, over medium high heat, cook bacon until it starts to crisp.  Remove bacon to a paper towel lined plate and set aside. Drain off all but 2 tablespoons bacon grease from the skillet. *See note below.

Season both sides of the pork chops with salt and pepper.  
     
In a low sided dish or bowl, combine flour, onion powder, and thyme.  Dredge the pork chops in the flour mixture, shaking off the excess flour.  Do not discard the remaining flour, as you will need that later in the recipe.  
     
In the same skillet that you fried the bacon in, add the pork chops. Cook for 2 to 3 minutes on each side, or until each side is golden brown. You may have to fry the pork chops in batches. Remove the pork chops and place them with the bacon, while you prepare the gravy.

In the Dutch oven you were just using, add the onions.  Sauté the onions until they are translucent.

Slowly sprinkle 1/4 cup of the reserved flour mixture, over the onions, stirring constantly. Be sure to scrap the bottom of the pot to remove the flavorful bits at the bottom.    Cook for a minute or until the flour is golden brown, but not burned. If the mixture is too dry, add a little more bacon grease to the skillet.  

Slowly pour in the chicken broth, whisking constantly.  Cook and stir until the mixture thickens. Season with more salt and pepper to taste.

Return the pork chops and bacon to the Dutch oven.  Cover the Dutch oven with a lid.

Bake for 50 to 60 minutes or until the internal temperature of the pork chops is 145°.

Notes

Keep your bacon grease.  I pour mine through a strainer into a mason jar.  Secure with a lid.  You can use this any time when you are cooking foods that you want that extra flavor in, like potatoes, carrots, and other meats.

Fiesta Corn Dish

Corn, sweet bell peppers, jalapeño peppers and onion makes for a colorful side dish.  During the dreary, cloudy days, this side dish is sure to perk up your table and bring smiles to all who gather around at meal time.  It is so easy to make with just a few simple ingredients. 

 Ingredients

2 tablespoons butter
1 red bell pepper chopped
1 green bell pepper chopped
1 onion, chopped
1 jalapeno, chopped (Optional)
4 c. frozen (or 24 oz. can oz. can drained) canned corn
1/4 tsp.  cumin
1/4 tsp. smoked paprika
1/4 tsp. garlic powder
1/8 tsp. cayenne pepper
salt and pepper to taste
2 tablespoons lemon or lime juice (Optional)

Directions

In a large cast iron skillet, over medium-high heat, melt butter.

Add the bell peppers, onion, and jalapeño. Stirring constantly, cook the vegetables for about 2 to 3 minutes.

Mix in the corn.  

Season with cumin, smoked paprika, garlic, and cayenne pepper. Add salt and pepper to taste. Mix the seasonings in and continue to cook until hot.  This takes about 3 to 4 minutes. 

Squeeze lime over the vegetables, if desired.  Serve warm. 

Notes

You can sprinkle some fresh cilantro on top if desired.  I do leave this ingredient out as we don't have fresh cilantro anywhere close to where we live.

Chicken Corn Chowder

This recipe is great if you have left over chicken.  It is simple to prepare, especially if you have precooked potatoes and chicken on hand.  This dish is creamy and full of flavor that your whole family will enjoy.   It is comfort food to help warm you up on those cool or cold evenings.

Ingredients:

1 c. chicken stock
1 chicken bouillon cube
1 c. milk
1 c. heavy cream
2 chicken breasts, cooked and diced
1 pound Russet Potatoes, cooked and diced
1 onion, chopped
2 cloves garlic
1 sweet bell pepper, chopped
1 stalk celery, chopped
1 carrot, chopped
2 c. corn, frozen 
2 tsp. sugar
2 tsp. hot sauce
1 tsp. parsley
salt and pepper to taste

Method:

In a large saucepan, pour in stock and add the chicken bouillon cube.  Over medium high heat, bring the stock to a boil.

Stir in the milk, heavy cream, chicken, potatoes, onions, garlic, red peppers, celery, carrots, corn, and sugar.  Bring the mixture to a bubble, then reduce heat to low.  Simmer for 40 minutes, stirring occasionally.

Add parsley and hot sauce, simmer for five minutes.

Serve and enjoy.

Note:

You can use canned corn in place of frozen.  Just be sure to drain it first.

If you want a thicker soup, mix a tablespoon cornstarch and cold water together.  Stir until smooth. Slowly add the cornstarch mix into the soup, stirring constantly.  Cook for another minute or two and then serve.

Cheddar Cheese Popcorn

One of our favorite foods to snack on is popcorn.  Salty, cheesy, crunchy popcorn.  It is so easy to make your own, at home, without having to buy a tin of stale, processed, old popcorn at the store.  This treat isn't just for movie nights. You can serve it anytime that you are wanting a snack that is quick, cheesy and crunchy.

Ingredients

6 c. popped popcorn (This is about 1/4 c. of popcorn kernels)
3 Tbs. melted butter
salt
1/4 c. cheddar cheese powder
1 Tbs. Parmesan cheese

Instructions

In a large bowl, or a large container with a lid for easier mixing, add the popcorn.  

Drizzle melted butter over the top of the popcorn. Season with salt to taste. Toss the popcorn to coat it evenly with the melted butter and salt.  Or, if using a container with a lid, secure the lid on tight, and then shake the container to coat the popcorn.  You can also use a paper bag as well.

Sprinkle the Cheddar cheese powder and Parmesan cheese over the popcorn and toss to coat.  Or put the lid on the container and shake the popcorn until evenly coated.  

Taste the popcorn.  You may want to add more cheeses and/or salt to the popcorn.  

Serve and enjoy.