EASY YUMMY Dinner Rolls (even for the “Roll-challenged” person)

Submitted by Danelle Larsen (from Emily Butler’s kitchen) Makes 20 rolls

1 c. milk (or 1/3 c. powdered milk and 1 c. water) warmed in microwave for 45 seconds

¼ c. oil

1/3 c. sugar

1 t. salt

1 T. instant yeast

1/3 c. water

4 c. flour

1 egg

1/3 c. potato flakes

3 T.  Butter (melted)

Mix all ingredients. Place half dough on a floured surface and roll into a circle ¼” thick. Using a pizza cutter, cut into 10 pizza-like slices.  Dip the wide end of the slice of dough into the butter and roll it into a crescent starting with the wide end and ending with the tip. Place on a greased cookie sheet.  Let rolls rise to the size you want.  (If I’m in a hurry, I turn the oven on to 100 degrees and then turn it off and let the covered rolls rise in the warm oven.) Bake at 350 degrees for 15 minutes or until light brown on top.  Baste with butter or enjoy as is.

Chicken or Steak Marinade

By Danelle Larsen

1 c. Soy Sauce (gluten free)

½ c. orange juice

1 heaping T. brown sugar

1 t. minced garlic

2 T. dried onion flakes

1-2 T. olive oil

water

Stir all ingredients together. Add thawed chicken or steak to marinade, adding enough water to cover meat. Cover and refrigerate for at least 4 hours.

Healthy Pizza Crust/Breadsticks

Submitted by Danelle Larsen    Makes 2 pizza crusts or 1 crust and 1 pan of breadsticks.

4 t. instant yeast

2 c. warm water

4 T. olive oil

2 t. coarse salt

2 ½ c. white flour

1 1/3 c. whole-wheat flour

½  c. regular oats

6 T. flaxseed meal

1 T. cornmeal

Toppings: Mozzarella cheese, Black olives, Mushrooms, Onion, Green onion, Spinach, Green peppers, Tomatoes, Pepperoni, Ham, Sausage

Mix all ingredients. Turn the dough onto lightly floured surface. Knead until smooth and elastic (8-10 minutes).  You want the dough to feel slightly tacky. Place the dough in a large bowl coated lightly with cooking spray or oil, turning once to coat the top. Cover with plastic wrap and let rise for 30 minutes or until double in size. (If I’m in a hurry, I skip the rising, and it’s still yummy.) Preheat oven to 450 degrees; insert the pizza stone if you are using one. Punch the dough down; cover and let rest  5 minutes. Roll the dough into 12” circle on a floured surface. Place the dough on a baking sheet sprinkled with cornmeal. Crimp edges of the dough with your fingers to form a rim. Cover and let rise for 10 minutes.  Spread pizza sauce over crust. Sprinkle cheese over sauce. Spread desired toppings over cheese. Sprinkle edges with garlic salt for added taste. Bake on bottom rack at 425 degrees for 15-20 minutes.

For Breadsticks: Roll into breadsticks, place on greased cookie sheet. Brush with olive oil. Sprinkle with garlic salt, parmesan cheese, & Italian seasoning. Bake on middle rack at 425 degrees for 15 minutes.

Pizza Sauce

4 - 8 oz. cans tomato sauce

1 ½ t. chili powder

1 ½ t. garlic salt

2 T. parmesan cheese

1 T. Italian Seasoning

Sprinkle of crushed red peppers

Mix all together.

Chicken Noodle Soup (with homemade noodles)

By Danelle Larsen (serving size 6-8)

10 c. water

10 chicken bouillon cubes

3-4 lbs. chicken breasts

2 c. diced carrots (can use 1 c. dried carrots)

2 c. sliced celery

1 can Cream of Chicken Soup

2 T. garlic salt

Salt and Pepper to taste

½ c. flour & 1 c. water for thickening (whisk or shake together)

2 T. butter or olive oil (optional)

Noodles (Homemade or packaged)

Bring chicken, carrots, celery, and bouillon cubes to a boil and then simmer until chicken is done.  Spoon out all chicken and vegetables. Cut chicken into cubes.  Whisk Cream of Chicken Soup into broth.  Bring broth to a boil and add flour thickening until soup is the consistency you like. Add all ingredients back to soup, including noodles. Cook until noodles are tender.

Homemade Egg Noodles (from “Cookin’ with the Crazylady!” by Trish Jenkin)

2 1/3 c. flour

½ t. salt

2 eggs (beaten)

1/3 c. water

1 t. olive oil

In a large mixing bowl,  stir 2 cups flour and salt together. Make a well in the center.  In a small bowl, mix eggs, water and olive oil. Stir egg mixture into the flour, salt mixture all at once, mixing until they are well combined.  Sprinkle kneading surface with remaining 1/3 cup flour. Turn out dough onto floured surface.  Knead until dough is smooth and elastic. Divide dough into four pieces. Roll out dough to 1/16” thickness, dusting with flour as necessary. Cut and shape as desired.

Note: I let the noodles sit on counter until tops are dry and then I turn them over and let the other side dry.  This is not necessary though.

Butter Syrup

½ C. Buttermilk
1 C. Sugar
1 Cube butter

Boil 1 minute then add

1 tsp. Vanilla
½ tsp. Soda

Mix. Mixture will foam up so make sure to hold it over somthing.

Enchilada Chip casserole

Sauce:
1 Can Refried beans
1 Can Enchilada sauce
½ C. Sour Cream
Heat in a pan.

Layer crumbled chips, sauce and cheese.
Cook for 5 minutes in microwave. Serve over rice. Serve with black olives and tomato slices.

Marshmallow salad

1 can pineapple chunks
1 can fruit cocktail
1 can mandarin oranges
1 package dream whip
2 cups mini marshmallows

Mix together.

My kids think this is a salad, when it actually should probably be a dessert.