Monday, December 17, 2012

Christmas Breakfast Pie

8 slices bacon, cooked and cut into small pieces
5 eggs
2 1/2 c. hashbrowns
1 c. Velveeta (cubed)
1/2 c. cottage cheese
1/3 c. milk
1 gr. onion
1 t. salt
1/8 t. pepper
1/4 c. cheddar cheese
1/2 c. smashed corn flakes
1 T. bacon grease drippings

Beat eggs until foamy, add other ingredients and place in greased 9 inch pie plate.  Mix cornflakes with bacon drippings, sprinkle on top along with cheddar cheese.

Bake at 350 degrees for one hour.

Cinnamon, Orange or Roll Dough

3 c. milk
1 cube butter
1/2 c. sugar
1 T. salt
3 T. yeast
3/4 c. hot water
1 T. sugar
3 eggs
9-10 cups flour

Put milk and butter in microwave for 5-6 minutes until scalded and butter is melted.  Add milk to 1/2 c. sugar and salt in large mixer bowl.  Mix well.  Add 6 c. flour and mix until smooth.  Meanwhile, mix yeast, hot water and 1 T. sugar in bowl - until foams up.  Add yeast mixture to mixing bowl and 1 c. flour.  (Make sure dough is not too hot so it will not kill the yeast.)  Mix until smooth.  Add eggs with 2-3 cups flour and mix until smooth.  Dough will be soft and sticky.  Pour out onto well floured surface and knead until smooth ball and doesn't stick.  Place in well oiled bowl and let raise until double in size.  Roll out 1/2 the dough - spread with butter, cinnamon, and sugar or orange filling.  Roll up and cut about 1 inch thick.  Place in pan.  Bake 15-20 min. at 375 degrees or until golden brown.  Dough can be used to make plain dinner rolls also.

Shauna's Cinnamon Roll Frosting
2 lbs. powdered sugar
2 cubes softened butter
1 t. vanilla

Mix until smooth, adding milk until frosting consistency.  Frost rolls while still warm, but not too hot.

Orange Roll Filling
1 c. sugar
1 cube melted butter
grated rind of 2 oranges

Orange Roll Frosting
3 c. powdered sugar
2-3 T. softened butter
orange rind zest
orange juice or milk

Mix until smooth adding juice or milk until frosting consistency.

My favorite cinnamon roll/orange roll recipe from Larcy Bloomfield and Shauna Hill.

Wednesday, May 9, 2012

South of the Border Sandwiches

Printable Recipe
8 sandwich rolls, split open or 1 loaf French bread
½ c. olives
½ t. chili powder
½ t. cumin
¼ t. salt
½ c. mayonnaise
½ c. sour cream
1/3 c. green onions, chopped
¾ to 1 pound cooked turkey, thinly sliced
2 medium tomatoes, thinly sliced
2 ripe avocados, sliced
¾ c. cheddar cheese, shredded
¾ c. pepper jack or Monterey jack cheese, shredded

In a bowl, combine olives, chili powder, cumin, and salt; set aside 2 tablespoons of this mixture. 
Add the mayonnaise, sour cream, and green onions to the remaining olive mixture.

Place bread on an ungreased baking sheet and spread 2 tablespoons of the mixture on each slice or roll.  Top with slices of turkey, tomato, avocado and cheese.  Sprinkle the reserved 2 tablespoons of olive mixture.

Bake at 350 degrees for 15 minutes or until heated through.  Makes 8-10 servings.

From Lion House Entertaining Cookbook

Sunday, January 1, 2012

Tara's Chicken Enchiladas

2-3 chicken breasts (1 ½ c. shredded chicken)

1 can mild green enchilada sauce (10 or 19 oz. can)
½ c. sour cream

1 ½ c. shredded cheese
8 corn tortillas (white tortillas)

Boil chicken breasts in water with cumin, cilantro, salt and pepper for about 15-20 minutes.  Take out and let cool.  Shred chicken Spray 9x13 pan and put a little enchilada sauce on the bottom.  Mix 1/3 can sauce, sour cream and chicken, and ¾ c. cheese in bowl.  Warm tortillas with 1 T. oil in fry pan.  Put mixture in each tortilla with grated cheese on top then roll up.  Top the enchiladas with the rest of the enchilada sauce.  Bake at 350 degrees for 15-20 minutes.  Top with cheese and bake 5 more minutes.  Good with Spanish rice (use broth from boiling chicken to make the rice.)

Saturday, November 5, 2011

Halloween Donuts

These donuts are a Bowen Family Tradition for Halloween.

Cream: 1 c. shortening with 1 c. sugar
add 6 eggs

Dissolve: 6 rounded teaspoons yeast in 3/4 c. warm water
2 t. salt
1 T. vanilla
1 T. lemon extract
Add: 4 c. warm water
2 cups mashed potatoes (I used instant)
8 cups flour

Beat until smooth then add 8 more cups flour.  Knead until smooth.  Put in greased covered pan.  Raise double, punch down.  Raise double again.  Roll and cut out.  Let rise on floured surface.  Cover for about one hour.  Fry until golden brown.  Makes about 90 donuts and holes ( I usually only do 1/4 batch for my family.)

Dip them in glaze:(double or triple to coat full batch of donuts)
1 ib. powder sugar (3 1/2 cups)
3/4 c. hot milk
1 t. vanilla

I roll out the dough and cut with a glass.

I use a water bottle to punch out the holes.

I fry them in canola oil.

Dip them in glaze (forgot to take picture),  Then enjoy!

Friday, August 26, 2011

Poppyseed Dressing (R.S.)

Mix all of the ingredients in the blender:

2 1/4 T. Poppy seeds
1 c. white vinegar
2 1/4 c. vegetable oil
1 c. sugar
3/4 c. red onion (I just took a chunk that looked like 3/4 c. and put it right into the blender without chopping beforehand.)
1 1/4 t. salt
1/4 c. + 2 T. table mustard

Blend well and store in refrigerator.

Thursday, August 25, 2011

Summer Veggie Salad

1 T. oil
2 T. sugar
1/2 c. red wine vinegar
1/4. t. pepper
1 t. salt

I had this combo recently poured over thin chunks of sweet onion, green bell peppers, tomatoes, and cucumbers. It was delicious.