I have a thing for yeast whether it is in my beer or my bread. Running across and adapting this simple yeast roll recipe has created a special edition to the holiday table. Add a dozen to your next meal.
1. Pre-Heat oven 350 degrees. Grease muffin tins.
2. Heat water to about 110-120 degrees. In a large bowl, dissolve yeast in water for 10 minutes.
3. Add sugar, egg, flour, salt and melted shortening stir until smooth.
4. Cover and let rise in a warm area for about 30 minutes until double in size.
5. Remove dough from the bowl and place on a lightly floured surface. Punch down and knead dough into 12 balls. (For those who measure each dough ball will be 1.8 to 2.0 oz) Place dough balls into greased muffin tins. Cover and let the dough rise for 30 minutes.
6. Bake at 350 degrees for 15-20 minutes until rolls become light golden.
7. Serve warm.
There is one side dish that wraps up all the nostalgia and feelings of Thanksgiving past into one tasty savory spot on my plate each 4th Thursday in November.
When I was freshly out on my own 800 miles away from family and the days of gathering at my Grandmother's house were becoming fleeting memories, I reached out to my Aunt who always made my favorite side dish for her recipe. If nothing else, I could make this and taste the memories each year.
The original recipe has changed and morphed over the years. Little T has food allergies which prevent her from eating the original recipe, which until now I have refused to share. Overhauling the recipe to make it edible for her became my goal and I'm pleased with the results.
1. Pre Heat oven to 350
2. Cook 4 cups uncooked rice.
3. Melt the stick of butter over medium heat. Add onions and celery. Saute until soft and onions are slightly caramelized.
4. Cook/steam frozen broccoli and chop to the desired size. Pro-tip: Microwavable steam bags!
5. In an over-sized large bowl, combine rice, sauteed onions and celery and all melted butter. Add cheese sauce, cream of mushroom, and chopped broccoli. Stir well.
6. Pour mixture into 2 9x13 baking dishes. Cover with sharp cheddar. Place in preheated oven for 20 minutes.
7. Serve warm or cool completely and refrigerate covered. Reheat in the oven prior to serving.
2. Transfer to dish and refrigerate over night or 4 hours. Cover after completely cooled.
I love anything stuffed with CHEESE! This recipe is full of delicious mozzarella cheese oozing out of every slice. If you are looking for a twist on boring meatloaf, this is one to add to your family meals.
Inspired by Mario Batali’s Meatloaf Stuffed with Caramelized Onions and Provolone, I headed into my kitchen with a spring in my step to create my own spin on his version that he kindly challenged viewers to “step-up your meatloaf”. I am no Mario Batali, but my family has been quite pleased with the new version of meatloaf that now graces their plates once or twice a month.
1. Preheat oven to 350 degrees F
2. In a large bowl, add turkey and sausage. Add basil, oregano, onion powder, rosemary, minced garlic, and shredded parmesan and combine. Add egg, bread crumbs, bell pepper, onion, salt and pepper to taste. Combine all ingredients in bowl.
3. Place meatloaf mixture on parchment paper or foil. Spread meatloaf mixture into a rectangle about 9 x 12.
4. Spread mozzarella slices across the rectangle. Spread spinach leaves across on top of mozzarella slices. (see images)
5. Roll the meat rectangle into a pinwheel like a cinnamon roll. Pinching and sealing the edges; leaving no exposed cheese
6. Place meatloaf in 1.5 quart loaf pan. Add Ketchup or your favorite meatloaf topping (optional)
7 .Bake for 1 hour or until the center of the meatloaf reaches 165 degrees.
8. Let cooked meatloaf rest for 10-20 minutes before serving.