Oatmeal Dinner Rolls

Oatmeal Dinner Rolls
Oatmeal Dinner Rolls

2 cups water
1 cup quick-cooking oats
3 tablespoons butter or margarine
2 pkg. (.25 oz. each) active dry yeast
1/2 cup warm water (100 – 110º f)
1 tablespoon sugar
4 cups all-purpose flour
1-1/2 teaspoons salt
1/3 cup firmly packed brown sugar

Boil 2 cups water in a medium saucepan; stir in oats and butter. Boil, stirring constantly, 1 minute. Remove from heat; let cool to 110º F.

Stir together yeast, 1/2 cup warm water, and sugar in a 2-cup measuring cup; let stand 5 minutes.

Beat oat mixture, yeast mixture, flour, salt, and brown sugar on medium with a mixer until smooth. Turn out onto a lightly floured surface; knead dough until smooth and elastic, about 5 minutes. Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85º), free from drafts, 1 hour or until dough is doubled in bulk.

Punch dough down, and divide in half; shape each portion into 16 (1-1/2″) balls. Place evenly into 2 lightly greased 9×1-3/4″ round cake pans. Cover and let rise at 85º F., free from drafts, 30 minutes or until doubled in bulk.

Bake at 375º F. For 15 minutes or until golden brown.

Makes 32 rolls.

No-Flour Monster Cookies

No-Flour Monster Cookies
No-Flour Monster Cookies

1 stick butter (1/2 cup)
1 1/4 cups packed brown sugar
1 cup granulated sugar
1 teaspoon light corn syrup
1 1/2 cup peanut butter
3 eggs
2 teaspoons baking soda
1 teaspoon vanilla
4 1/2 cups (uncooked) oatmeal (rolled oats)
2/3 cup chocolate chips
2/3 cup M & Ms candies

Chopped pecans

Cream together the first 6 ingredients in a large bowl. Stir in baking soda, vanilla, and oats. Stir in chocolate chips and M & M’s, and optional ingredients, if using.

Drop by spoonful (however large you want) onto a lightly greased cookie sheet. Press to flatten slightly. Bake in preheated 350° oven for 15 minutes. Let stand on cookie sheet for a minute or two, and then transfer to an air-tight container.

Notes: Do not overbake. They may look like they are not done after 15 minutes, but trust me, they are, and they will be the most moist cookie you have ever baked.

Number of servings: 48

Mexican Five Layer Dip

Mexican Five Layer Dip
Mexican Five Layer Dip

1 large avocado; mushy
3 tomatoes
2 packages taco seasoning mix
1 cup mayonnaise
1 can pitted black olives
1 package shredded cheddar cheese

Peel avocado and cut up – layer in the bottom of a 10″ pie plate or quiche pan.

Cut tomatoes and layer on top of avocado.

Mix 1 cup of mayo with the 2 taco seasoning mixes and layer on top of tomatoes.

Slice olives and layer on top of mayo mixture.

Spread cheddar cheese over the top.

Chill for 2 hours. Serve with nacho chips

Servings: 8

Cola Frosting

Cola Frosting
Cola Frosting

1/4 cup unsalted butter
3 tablespoons cocoa
1/3 cup cola
4 cups powdered sugar

Combine butter, cocoa, cola, and powdered sugar in bowl. Whip or beat until fluffy and smooth. Use to frost cake.

Kale with Cream

Kale with Cream
Kale with Cream

1 3/4 pounds kale
2 tablespoons butter
2 tablespoons double cream
pinch of nutmeg, salt — pepper
2 tablespoons vegetable stock

Wash the kale and strip the leaves from the stalks, then plunge into briskly boiling salted water and cook until tender, 20-30 minutes. Drain well and chop finely.

In a saucepan combine the butter, cream and pinches of nutmeg, salt and pepper; then add the kale and the stock. Mix well and cook until well heated and the sauce is slightly reduced.

Serving size: 4

Italian Squash Bake

Italian Squash Bake
Italian Squash Bake

1 tablespoon of olive oil
2 fresh yellow squash, sliced
2 fresh zucchini, sliced
1 onion, chopped
1 green bell pepper, chopped
2 cloves of garlic, crushed
1 16-ounce can of diced tomatoes (to significantly reduce the sodium content, use no added salt)
1/2 teaspoons of dried basil
2 teaspoons of dried oregano
salt & pepper to taste
1/4 cup of grated parmesan cheese
cooking spray

Preheat oven to 325°.

In a large sauté pan, heat olive oil over medium heat. Add all of the fresh vegetables and the garlic. Sauté until soft. Add the canned tomatoes, including the juice. Season with the spices and salt and pepper to taste.

Transfer the ingredients to a glass baking dish sprayed with pan spray.

Bake for 20 minutes. Sprinkle with the Parmesan and bake another 10 minutes.

Serves 6

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Per Serving:
Calories: 92
Fat: 4 g
Cholesterol: 3 mg
Carbohydrates: 11 g
Fiber: 4 g
Protein: 5 g

Herb Bread

Herb Bread
Herb Bread

1 teaspoon fast-rising yeast or 2 teaspoons active dry yeast
2 cups bread flour
1 tablespoon dry milk
1 tablespoon sugar
1 teaspoon salt
1 teaspoon dried chives
1 teaspoon marjoram
1 teaspoon thyme
1 teaspoon basil
1 tablespoon margarine or butter
7/8 cup Water (77°-95°F)

Place all ingredients in the bread machine in the order suggested in your operator’s manual. (If using fresh herbs, double the amount called for).

Select the white bread mode; press start. This recipe can be made with regular, rapid or delayed-time bake cycles.

Makes one 1-pound loaf, for 16 servings.

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Calories: 64 Protein: 2 g Sodium: 145 mg Cholesterol: 0 mg Fat: 1 g Carbohydrates: 12 g Exchanges: 2-1/2 Bread/Starch

General Tso’s Chicken

General Tso's Chicken
General Tso’s Chicken

1/2 cup cornstarch
1/4 cup water
1 1/2 teaspoons minced garlic
1 1/2 teaspoons minced ginger
3/4 cup sugar
1/2 cup soy sauce
1/4 cup white vinegar
1 1/2 cups hot chicken broth
1 teaspoon M.S.G. (optional)
3 pounds dark deboned chicken meat cut into large chunks
1/4 cup soy sauce
1 teaspoon white pepper
1 egg
1 cup cornstarch
1 cup salad oil
2 cups scallions, diced
16 small dried hot peppers

To make sauce, mix cornstarch and water together. Add garlic, ginger, sugar, soy sauce, vinegar and wine. Then add chicken broth and M.S.G. and stir until sugar dissolves. Refrigerate until needed.

In separate bowl, mix chicken, soy sauce and pepper. Stir in egg. Add cornstarch until chicken is coated evenly. Add oil to help separate chicken pieces.

Divide chicken into small quantities and deep-fry at 350° until crispy. Drain on a paper towel.

Place a small amount of oil in wok and heat until wok is hot. Add scallions and peppers and stir-fry briefly. Stir sauce; add to wok.

Place chicken in sauce and cook until sauce thickens. Add either cornstarch or water as needed. Serve with rice.

Serves 6 – 8.

Easy French Bread

Easy French Bread
Easy French Bread

2 pkg. dry yeast or 2 scant tablespoons
1/2 cup warm water
1/2 teaspoon sugar
2 tablespoons sugar
2 tablespoons oil
2 teaspoons salt
2 cups boiling water
7 1/2 – 8 cups flour
poppy or sesame seeds

Dissolve yeast in warm water and 1/2 teaspoon sugar

Combine 2 tablespoons sugar, fat, salt, and boiling water

Cool to lukewarm and add yeast mixture

Stir in flour until dough ready to knead. Do not worry if you use less flour.

Knead 10 minutes or until smooth and elastic. Place in greased bowl, turning once. Let rise until doubled. Punch down and let rest 15 minutes. Divide dough in half.

On floured surface, roll each half to a 12 x 15 rectangle. Roll up, starting at 15 inch edge. Place loaves on greased cookie sheets and make 4 or 5 slashes diagonally across tops. Let rise until double.

Mix and brush on 1 egg, beaten with 2 tablespoons milk, if desired.

Sprinkle on poppy or sesame seeds.

Bake at 400° degrees for 20 minutes

Dad’s “Wakeup Makeup” Breakfast Casserole

Dad’s “Wakeup Makeup” Breakfast Casserole

1 tablespoon butter or margarine
2 baked potatoes leftovers or bake in microwave
1 cup refried beans canned or leftovers
1 cup medium picante salsa
6 eggs
1/4 cup milk
Salt & pepper to taste
1 cup shredded cheese–cheddar Monterrey Jack or mixed
12 fresh flour tortillas

Preheat oven to 375°F. Grease the bottom of a 9X12 baking dish with the butter.

Slice the potatoes diagonally in 1/4 – 1/2 inch slices. Leave skins on. Place a layer on the bottom of the dish.

Cover the potatoes with a layer of refried beans. Top that with the rest of the potatoes. Spread about 1/2 the salsa over the layers followed by 1/2 of the cheese.

Crack the eggs into a bowl, add the milk, and mix them with a whisk or fork. Add salt & pepper then pour eggs into the baking dish.

Top the layers with the remaining cheese. Cover dish with foil and bake about 45 minutes. At about 30 minutes you can remove the foil to allow the top to brown. When a knife comes out clean it’s ready.

Put the remaining salsa (warmed) on top as garnish.

Serve with warmed flour tortillas.