One Hour Rolls

These rolls are really tasty!

One Hour Rolls


1 1/4 cups milk, scalded (heat in microwave for 2 minutes)

4 Tbsp. butter

3 Tbsp. sugar

1 tsp. salt

2 eggs, beaten

1 Tbsp. yeast (with 1 tsp. sugar in 1/2 C. warm water)

4 cups flour (I always do at least 1/2 whole wheat)



Combine yeast, sugar & warm water in a small bowl & let sit until the yeast is dissolved. Scald milk by cooking in the microwave for 2 minutes. Melt butter in scalded milk. Cool. Add eggs, sugar, salt, and dissolved yeast. Mix in flour and cover and let raise for 20 minutes. Knead dough & add extra flour until your desired consistency is reached (I always need quite a bit more flour because the dough is really sticky). Shape into rolls and place on a pan (I use a jelly roll pan) with a few tablespoons of melted butter--make sure the butter gets on both sides of the rolls. Let the rolls raise until they double in size. Bake at 400 degrees for 10-15 minutes.



Makes approximately 16 rolls.





*This recipe works good for our family of 3 & we always have leftovers, but I always double the batch if it's going to be for more people.





recipe from Introductory Foods: HFED 110 by Carma Sutherland

Chicken Cordon Bleu--Crockpot

I love how quick & easy crockpot recipes are & this is really tasty too!

Chicken Cordon Bleu

6 chicken breasts (medium-sized)

1 can cream of chicken soup

1 C. milk

4 oz. sliced ham (I like to get it fresh from the deli counter)

4 oz. swiss cheese (sliced or shredded also works)

1 box chicken Stove Top stuffing (I use about 1/4 to 1/3 of the box)

1/4 C. melted butter (I use 2 Tbsp. since I use less stuffing)




Mix together soup & milk & pour a small amount into the bottom of the crockpot. Layer chicken over sauce, cover with slices of ham & top with cheese (I like to do this in 2 layers so it spreads out the ham & cheese over the chicken better). Pour in remaining soup mixture. Sprinkle the stuffing on top and then drizzle with melted butter. Cover & cook on low for 4-6 hours (I always use frozen chicken, so mine takes about 8 hours and I turn it on high for about 2-3 of the 8 hours).




*We like to have this with mashed potatoes because there's a lot of sauce & it works good for a gravy.






recipe from Jenni

Filthy Wilma

This is soooo good--don't let the funny name deter you!

Filthy Wilma


Crust:

1/2 C. melted butter

1 1/4 C sifted flour

1 C. chopped nuts (I used walnuts)


Mix ingredients together & press in bottom of greased 9x13 pan. Bake at 375 degrees for approximately 15 minutes. Take out of oven & let cool completely.



1st layer:

8 oz. pkg. cream cheese

8 oz. pkg. cool whip

1 C. powdered sugar


Mix together & spread on cooled crust.




2nd layer:

1 pkg. instant chocolate pudding

1 pkg. instant vanilla pudding

3 C. milk

1 tsp. vanilla


Mix together & spread on top of cream cheese layer.




3rd layer:

8 oz. pkg. cool whip

chopped nuts (optional)



Spread cool whip over the pudding layer. Sprinkle with nuts if desired. Let chill for at least 2 hours.




*You can make this with any flavor of pudding you'd like--endless possibilities! Pistachio is good. I also thought it would be yummy to use coconut pudding & sprinkle coconut on the top--kind of like a coconut cream pie!






recipe from Mom

Rhubarb Crisp

We LOVE rhubarb crisp--especially in the Spring!

Rhubarb Crisp

4 C. cut rhubarb (1-inch pieces)

1 Tbsp. grated orange peel

1/2 to 2/3 C. sugar

2 to 3 tsp. instant tapioca (this helps to thicken the sauce a little)

dash of salt



Topping:

1/2 C. packed brown sugar

1/2 C. sifted flour

1/2 C. rolled oats (quick)

1/3 C. melted butter




Combine rhubarb, sugar, orange peel, tapioca & salt. Place in a greased 9x9 baking dish. Combine topping ingredients and sprinkle evenly over rhubarb. Bake at 350 degrees for approximately 40 minutes. Serve warm with whipped cream or ice cream.






recipe from Mom

Scotcheroos

These have always been one of my favs!

Scotcheroos

1 C. corn syrup

1 C. sugar

1 1/2 C. peanut butter (I like to use crunchy)

4 C. rice krispies (give or take)

1 C. chips (semi-sweet & butterscotch--I like to use more butterscotch than semi-sweet)



Bring corn syrup & sugar to a boil in a saucepan for 1-2 minutes. Take off heat & immediately stir in the peanut butter. Add rice krispies until you reach your desired consistency. Press into a greased 9x13 pan or an 8x8 if you want them to be thick. Melt the chips & spread on top (I melted mine on the microwave & just followed the directions on the package).




* I did a 1 1/2 batch & put it in a 9x13 and I thought the thickness was perfect!






recipe from Mom