Bowles' Rolls

I made these dinner rolls yesterday and they were so incredibly good! They remind me of the sweet buttery rolls you get at Logan's or Texas Road house. They are soft, sweet and buttery! They are my new go to dinner roll recipe. Soooo yummy!

Bowles’ Rolls from Heather D White

Scald:
1 1/2 C. milk (Scald = heat until hot...not boiling)

Add:
2 cubes butter
1 C. sugar
1 1/2 tsp. salt

Set aside to cool.

In a medium-sized bowl, dissolve:
4 T. Yeast
1/2 C. warm water
1/2 tsp. sugar

Set for 10 minutes. (yeast will expand. Make sure it is in a large enough bowl to do so.)

Beat 4 eggs and add to milk mixture.

Add 4 C. flour and mix well (by hand with a wooden spoon or in mixer).

Add yeast, mix well.

Add 3 C. flour, mixing after each cup.

Let rest for 10 minutes, then stir.

Cover with a towel or saran wrap and let rise until doubled in bulk (approx. 1 hour).

Punch down and let rise 10 more minutes. Section dough into 2 pieces. Roll each piece out separately into a big circle and brush with melted butter. Cut into 16 triangles like a Pizza. Roll up each piece like a crescent roll. Place on a cookie sheet and let rise until doubled. Bake at 375 degrees for 10-13 minutes. Remove from oven and brush with melted butter.

Feel free to shape dough in whatever shapes desired (simple round, etc.). These rolls are to die for!! Makes approx. 2 1/2 dozen rolls. You can also use this recipe to make cinnamon rolls and they are SOOO DELISH!!!

I've linked up this recipe to Just a Girl Show and Share day , Creations By Kara Look at What I Made , Somewhat Simple Strut Your Stuff and Blue Cricket Design show and Tell

Enchalada Casserole

This is an easy weeknight meal that the whole family enjoys. My kids like to eat it as is, but my husband and I like to top it with lettuce, tomatoes, onions etc ( as you can see in the picture). It is simple and delicious. I hope you enjoy it!



Enchilada Casserole

1 lb hamburger
1 can tomato soup
1 can red enchilada sauce
2 cups cheese divided
10-12 corn tortillas torn up
(optional: 1 can of beans, drained)

Garnish with shredded lettuce, diced tomatoes, diced onions, sliced olives, sour cream etc

Fry up hamburger and drain fat. Put cooked hamburger meat in a large mixing bowl, add can of soup, enchilada sauce, 1 cup of cheese, and torn corn tortillas. Mix well and put in a 9x13 casserole dish. Sprinkle remaining 1 cup of cheese on top and bake in a 350* oven till heated through.

I sometimes add a can of black beans drained to stretch the recipe further. Also, if I am in a hurry I cook the entire thing in my 12inch deep skillet on the stove and it still turns out great.

Chicken Corn Chowder

Here is another delicious soup recipe that I am sure your family will enjoy. I found it on one of my favorite recipe blogs, My Kitchen Cafe. It is full of flavor and a big hit with my family. The recipe calls for fresh jalapenos with the seeds removed, I used jalapeno slices from a jar and cut out some of the seeds, I thought it turned out great and not too hot. Enjoy!

Chicken Corn Chowder - from My Kitchen Cafe

2 tablespoons extra virgin olive oil
2 stalks of celery, finely chopped
1 red bell pepper, finely chopped
1 medium onion, finely chopped
1 jalapeno, finely chopped, seeds and membrane removed (this is important for flavor - but doesn't add heat because the seeds and membranes are removed and it is cooked with the other veggies)
1/4 cup thinly sliced or cooked chopped ham
3 cloves garlic, minced
2 (14-oz.) cans chicken broth
3 tablespoons flour
3 ears of fresh corn kernels or 1 1/2 cups frozen corn kernels
2 large chicken breasts, cooked and shredded
4 oz. softened cream cheese
1 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup shredded cheddar cheese

Place olive oil in a large pot over medium heat. Saute celery, bell pepper, onion and jalapeno until tender, about 5 minutes. Stir in the garlic and ham; cook for another 3 minutes. Whisk the broth with the flour in a liquid measuring cup or bowl and then stir into the soup. Stir in the corn and chicken. Bring to a low boil and reduce heat. Whisk together the cream cheese and milk in a large bowl until smooth. Whisk the cream cheese/milk mixture into the soup along with the salt, pepper and cheddar cheese. Simmer on low until ready to serve. * note, the cream cheese may not completely dissolve in the soup and you will have tiny bits of it in your soup but that is OK!

Fresh Alpine Potato Soup

I have made a lot of soups this winter and this one has become a family favorite! It is full of flavor and easy to make! don't be afraid of the dill, it adds a nice flavor but does not overpower it at all. I am also not a parsley fan but I do like the fresh Italian parsley added to this soup as well. Enjoy!!


Fresh Alpine Potato Soup - from The Sister's Cafe

1 Tb butter or olive oil
1 c chopped onion
1 clove minced garlic
5 cups water
5 cubes chicken bouillon
4 medium potatoes, peeled and sliced
4 carrots, peeled and sliced
2 stalks celery, sliced
1/2 ring Polska Kielbasa sausage, sliced
1 tsp dried dill weed
3 Tb chopped fresh Italian parsley
1/2 tsp pepper

Saute the onion and garlic in butter or olive oil in a 4 quart pot. Then add the water, bouillon, vegetables, and sausage to onion mixture. Bring to a boil and simmer for 25-30 minutes until potatoes are tender. Then add the dill weed, parsley and pepper.

Jodi's Mexican Salad

My sweet friend Jodi made this salad when we were visiting this summer. It was delicious and I am so happy she shared it with me. I recently made it for a pot luck and had lots of compliments. I hope you enjoy it too!



Mexican Salad
1 head of lettuce, torn up
2-3 tomatoes, diced
1 or 2 cans kidney beans, rinsed and drained
1/2 - 1 purple onion, diced
1 cup grated cheese
The amounts aren't anything exact--it depends on what your family or guests like!

Catalina dressing
Fritos, crushed

*Mix everything except the dressing and Fritos, then add those to as much as you are going to serve. If you don't dress all of it, you can save the Fritos and lettuce from getting mushy/wilted

Favorite Balsamic Dressing

I found this recipe in my Fix-It and Enjoy-It Cookbook and it is so very yummy! Whenever I make it, my kids run to make a salad because they like it so much. It is easy to throw together and I usually double the recipe so that there is plenty to go around.

Favorite Balsamic Dressing (makes about 1/2 cup)

1/4 cup olive oil

2 Tbs. balsamic vinegar

1 tsp. yellow mustard

1 clove garlic- crushed

2 Tbs. sugar

1/8 tsp. salt

1/8 tsp. pepper

Combine ingredients and blend till smooth. Store in regrigerator.

Chicken Tortellini Soup

I came across this recipe on The Sister's Dish and had to try it. My family totall loved it and is one of our new family favorites! This soup has a great flavor and is filling but not too heavy. I hope you enjoy it too!

Chicken Tortellini Soup- from The Sister's Dish

Ingredients:
• 10 oz broccoli
• 1 can cream of chicken soup
• 2 cups chopped cooked chicken
• 1 cup chopped carrots
• 2 cloves garlic, minced
• 1 cup chopped onion
• 3 cans chicken broth(14 1/2 ounce), ~6 cups
• 1/2 cup water
• 1/2 t. oregano
• 1/2 t. basil
• 9 oz package cheese tortellini(fresh in the clear plastic box in the cheese section)
• grated Parmesan cheese to sprinkle on top

Directions:
In a large pot combine chicken broth, cream of chicken soup, chicken, onions, carrots, water, garlic, basil and oregano. Bring to boil. Add tortellini. Reduce heat and simmer uncovered for 30 minutes. Add broccoli and simmer and additional 5-10 minutes. or until broccoli is tender. Serve with Parmesan cheese sprinkled on top.

Tom's Cheery Cherry Cherry Berry Pie

I made this pie for our church's annual Chili and Pie cook off and won 2nd place! It was a delicious cherry pie with blue berries and a crumb topping. I found it on line and it was the winner of the 2009 American Pie Council cook off so I figured it must be good! My kids typically don't like cherry pie or cherry pie filling in any kind of dessert, but they really liked this pie. It is a sweet pie that needs a tall glass of milk or big scoop of ice cream with it. I will be making it again very soon!

Tom's Cheery Cherry Cherry Berry Pie

Crust:
1 1/2 cups of flour
1/4 tsp baking powder
1/2 tsp salt
1 tsp sugar
1/2 cup Crisco shortening
Mix all ingredients in a stand mixer on medium speed swiftly until crust appears “pea like.” Carefully sprinkle ice cold water in crust mix until it just starts to be fully moistened and gathers together. Pat into disc, wrap and refrigerate for at least one half hour. Roll out on floured surface and make and crimp pie crust. Freeze until ready to use.

Filling:
4 1/2 cups Montmorency tart cherries –frozen
1 cup sugar
1/4 cup cornstarch
1/2 tsp real almond extract
1 tsp fresh squeezed lemon juice
1/2 tsp orange zest
1/2 cup dried Michigan cherries
1 1/2 cups of frozen blueberries
Combine frozen cherries, dried cherries, sugar, cornstarch. Stir constantly on med-hi heat until boiling. Add blueberries. Boil for one minute or until thickened. Add almond extract, lemon juice and zest. Pour blueberries in bottom of pie shell and pour cherry mixture over them.
Crumb Topping
1 cup sugar
1 cup all purpose flour
1/2 tsp salt
1 stick butter softened
Mix together all crumb topping ingredients by hand or a pastry blender until crumbly.
Cover filling with crumb topping. Bake in preheated 400 degree oven for 45 minutes to one hour or until filling is bubbling over crust.

White Lightning Chicken Chili Re-Post

I have posted this recipe before but recently made it for our church's annual Chili Cook off. I normally add black beans and/or corn and garnish it with sour cream cilantro and cheese. But this time I used meat from a pork loin that I had done in the crock pot for 10 hours and stuck with all white beans. I also added the sour cram, cilantro and cheese to the pot ahead of time and stired it all in. Well, it was delicious and I won 2nd place at the chili cook off!

(With sour cream, cheese and cilantro stirred in.)

White Lightning Chickn Chili- Adapted from The Pampered Chef
This recipe has been a favorite of ours for years. I have had so many requests for it and have been meaning to share if for some time. I have also made it with pork or turkey with great results. The recipe calls for Great Northern Beans which I always use , but my family also likes me to add a can of black beans and corn to change it up a bit. Either way, it has a great flavor with the lime and cumin and you can kick up the spice with more Jalapenos if you like. This white chili is delicious and hits the spot. Enjoy!

(with corn and black beans added and garnish on top.)

White Lightning Chicken Chili - Adapted from The Pampered Chef

3 cups cooked chicken, cut or shredded (or pork)
6 cloves of roasted garlic
1 cup onion, chopped
1/3 cup fresh jalapeno peppers, seeded and chopped
3 cans (15oz each) Great northern beans, drained, rinsed and divided
(optional- add a can of black beans and/or corn)
2 tsp vegetable oil
3 cans (14 1/2 oz each) chicken broth
1 1/2 tsp ground cumin
1/4 cup lime juice
1 Tbs cornstarch
1 Tbs cold water
1/4 cup cilantro, snipped
sour cream and diced avocado, Monetary jack cheese as a garnish OR stir in sour cream, cheese and cilantro ahead of time for a creamy version.

Serve with tortilla chips

1. Chop onion and Jalapeno peppers.
2. Drain 1 can beans and put in a small bowl. Gently squeeze garlic from skins into the bowl and mash the beans and garlic together. Set aside
3. drain remaining 2 cans of beans and set aside
4.Heat oil in a large pot over medium heat. Add onion an jalapeno peppers. Cook 4-5 minutes or until onion is tender. Add chicken, mashed bean-garlic mixture, whole beans , chicken broth, cumin and lime juice. Bring to a boil, reduce heat and simmer 25 minutes
5. Combine cornstarch and water, stirring until smooth. Add cornstarch mixture to chili and continue cooking 5 minutes, stirring constantly.
6. Snip cilantro and stir into chili just before serving.
7 Garnish with sour cream, cubed avocado and snipped cilantro. and Monetary Jack cheese, and serve with tortilla chips.
8 ENJOY!!

Pumpkin Dump Cake

I have always been a big fan of Dump cake, ya know the one, with the cherry pie filling, pineapple and cake mix dumped in the pan? ( I can always post that recipe later :) Anyhow, I came across this recipe for Pumpkin Pie dump cake and had to give it a try. It was really easy and yummy. I have two versions of this recipe depending on whether you use pumpkin pie filling or straight canned pumpkin. I used the first version which I found on Mennonite Girls Can Cook except they call it crunch pumpkin squares. Either way, this a fun and easy recipe for the holidays!

Pumpkin Dump Cake

1 can 30 oz pumpkin Pie filling ( make sure it is pie filling and not pure pumpkin)
1 12oz can evaporated milk - I used fat free
3 large eggs
1 pkg yellow or golden cake mix
2/3 cup chopped pecans
1/2 - 1 cup melted butter ( I used 1/2 cup)

In a mixing bowl combine pumpkin pie filling, evaporated milk and eggs, beat on medium till smooth.

Pour int a 9x13 baking dish

Sprinkle with cake mix and pecans

Drizzle with melted b utter

Bake at 350* for 60-65 minutes or until tooth pick inserted comes out clean.
Cool and serve garnished with whipped topping.
Refrigerate any left overs ( If you have any :)


IF YOU USE PLAIN SOLID PACK PUMPKIN VERSION:
1 can (16oz) solid pack pumpkin
1 can (12 oz) evaporated milk
3 eggs
1 1/2 cups sugar
3-4 tsp pumpkin pie spice (or cinnamon)
1/2 tsp salt
1 pkg. yellow cake mix
3/4 cup chopped pecans
1 cup butter ( I only used 1/2 cup and it was still good)

Combine pumpkin, evaporated milk, eggs, sugar, spice, and salt in a large bowl. Pour into a greased 9x13 pan. Sprinkle dry cake mix evenly over pumpkin mixture, top with pecans. Drizzle melted butter over the cake and bake 50-55 minutes in a 35o* oven. Let cool and serve with whipped cream or cool whip.

Scalloped Pineapple

This is one of my favorite holiday side dishes! It goes great with turkey or ham. I accidentally left it in the oven a few minutes too long so the edges got darker than I would have liked, but it was still very tasty!

Scalloped Pineapple

1 20oz. can crushed pineapple with juice

6 slices white bread cubed

1 stick (1/2 cup) butter- softened

4 eggs

1/4 cup milk

1/2 cup sugar

Cream butter and sugar together. Beat in eggs and then add pineapple with juices. Stir in cubed bread and then add milk. Pour into a greased casserole dish and bake at 350* for 1 hour.

Sweet & Sassy Chili

This chili recipe is from my good friend Celeste. It was a total hit with my family today so I had to share it. It is a sweet chili with a little kick. We ate it with Sweet Buttermilk Cornbread. So very yummy!

Sweet & Sassy Chili- From Celeste Smith

1 lb. hamburger

chopped onion

chopped green pepper

2 cans Kidney beans

2 cans stewed tomatoes ( I zapped mine in a blender to break the tomatoes up)

1/2 cup ketchup

1/4 cup brown sugar

1 tsp mustard

2 Tbs vinegar

2 Tbs Chili powder

Salt & Pepper to taste

Brown hamburger, onion and peppers, drain any fat that remains. In a pot combine the rest of the ingredients. Add hamburger mixture and heat through. Enjoy!

Sweet Buttermilk Cornbread

This is by far the best corn bread I have ever had! My family devoured it! It was sweet and moist and absolutely delicious! We had it with Taco Soup but it would be great with any chili or bbq you serve. Of course I am happy to eat it plain or with a little honey. Simply delicious!



Sweet Buttermilk Cornbread from Geri at Heart & Soul Cooking

1/4 cup butter ( melted, slightly cooled )
2 eggs
2 cup buttermilk
1 cup cornmeal
2 cup all-purpose flour
3/4 cup sugar
1 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon salt


Preheat oven to 400 F. ( I actually baked it at 350* for 25 minutes)

Grease a 9 x 13 inch baking dish.

In a med. bowl mix butter, eggs and buttermilk, set aside

In a large bowl combine cornmeal, all-purpose flour, sugar, baking soda, baking powder and salt.
Add buttermilk mixture to cornmeal mixture blend together, a few lump will remain.
Pour into prepared pan. Bake for 25 to 30 minutes, or until a toothpick inserted in center comes out clean.