Easy, No-Knead Dinner Rolls

From this Blog

Foolproof lukewarm water, boil some water. Then, mix 1 1/2 cups cold water with 1/2 cup boiling water. This ratio will be the perfect temperature for the yeast.

To can create a warm spot for your bread to rise: Turn your oven on; then turn it off after 1 minute.

Butter: If you wish, you can melt a few tablespoons of butter and brush the tops of the just-baked rolls; then sprinkle with sea salt. 

 

Ingredients

4 cups (512 g) flour

2 teaspoons salt

2 teaspoons sugar

2 teaspoons instant yeast 

1-2 tablespoons minced fresh herbs (like rosemary, sage, and thyme)

2 cups lukewarm water, 

2 tablespoons soft butter

INSTRUCTIONS

Preheat the oven to 425ºF.

1. In a large mixing bowl, whisk together the flour, salt, sugar, instant yeast, and fresh herb leaves. Add the water. Mix until the flour is absorbed. Cover with plastic wrap or a tea towel or cloth bowl cover. Place in a warm spot to rise for 1.5 to 2 hours. 

2. Generously butter a 12-cup muffin pan while rolls are raising.

3. Using two forks, punch down your dough, by pulling it from the sides and to the center. You want to loosen the dough entirely from the sides of the bowl. Take your two forks and divide the dough roughly into 6 portions. Then, using the two forks, scoop up half of each of these portions and plop each into a buttered muffin cup. Repeat with remaining dough. This won’t be pretty, but it doesn’t matter. Let the dough rise for about 17 to 20 minutes or until it has risen to just above the top of the muffin cups.

OR divide up into 12 rolls whoever you want!

4. Bake for 15 minutes. Reduce the heat to 375º and bake for 10 to 15 minutes longer. Remove from the oven and turn the rolls onto a cooling rack. If you wish to butter the tops of the rolls, do so in the muffin tin or on the cooling rack. A sprinkling of sea salt over top is a nice touch.

Striped Oreo delight

 

35 OREO Cookies

6 Tbsp. butter, melted

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1/4 cup sugar

2 Tbsp. cold milk

1 tub (12 oz.) COOL WHIP Whipped Topping, thawed, divided

2 pkg. (3.9 oz. each) JELL-O Chocolate Flavor Instant Pudding

3-1/4 cups cold milk

Process cookies in food processor until fine crumbs form. Transfer to medium bowl; mix in butter. Press onto bottom of 13x9-inch dish. Refrigerate until ready to use.

Whisk cream cheese, sugar and 2 Tbsp. milk in medium bowl until blended. Stir in 1-1/4 cups COOL WHIP; spread over crust.

Beat pudding mixes and 3-1/4 cups milk with whisk 2 min.; pour over cream cheese layer. Let stand 5 min. or until thickened; cover with remaining COOL WHIP. Refrigerate 4 hours.

Booster your Cakemix

Booster your Cakemix

1 box mix (any flavor*) – but get the good kind, Duncan Hines or Betty Crocker

3 Large Eggs

1/2 cup butter, melted

1 cup of water

DIRECTIONS:

Heat oven to 350° and line muffin pan with cupcake liners.

In a large bowl, combine cake mix, eggs, butter and water using an electric mixer on low for one minute, then mix on high for one minute.

Divide batter evenly into cupcake liners, filling each two-thirds full.

Bake for 20 minutes and cool completely.

Bonus tips

Try adding a few of these tips to your box cake mix to make it taste just like homemade!

Milk. Use whole milk instead of water. It gives it a denser texture like homemade.

Eggs. Use 3-4 eggs instead of 2 for a richer taste.

Sugar & Flour. Add 1/4- 1 cup sugar and flour to your cake mix.

Coffee. For chocolate cakes, use strong brewed coffee instead of water to deepen the flavor.

Sour Cream. Add in 1/2 cup sour cream to add a more dense, rich flavor.

Pudding. Add a small instant pudding box to the mix to add moisture and flavor.

Vanilla & Salt. Add a teaspoon of vanilla and 1/4 teaspoon of salt the mix.

Butter. Use melted butter in the place of vegetable oil for richer taste.

Mix Ins – Add a handful of chocolate chips, fruit or nuts to personalize your cake.

Frosting. Make homemade frosting!  This is a MUST for cakes. It makes all the difference the world!

Chocolate Peanut-Butter No Bake Cookies

Ingredients
2 cups sugar
4 tablespoons cocoa
1 stick butter
1/2 cup milk
1 cup peanut butter
1 tablespoon vanilla
3 cups oatmeal
Waxed paper
Directions
In a heavy saucepan bring to a boil, the sugar, cocoa, butter and milk. Let boil for 3 minute then add peanut butter, vanilla and oatmeal. On a sheet of waxed paper, drop mixture by the teaspoonful until cooled and hardened.

Southwestern Chicken Chili (Bev Pitt's recipe)

Southwestern Chicken Chili
(I am  liberal with the spices. These are the minimum amounts in the recipe...YUM!
1 Tblsp butter- melt in 6 quart pot
Add 2 boneless chicken breasts cut into small bite size pieces
1 large onion chopped
2 cloves of garlic chopped
Brown the onion/garlic and chicken and then add:
1.5 tsp ground cumin
1.5 tsp dried oregano
1.5 tsp  salt
Add 4ish cups (to cover) chicken broth (or 4 cups water and 5 bullion cubes)
1 can of pinto beans and 1 can black beans- rinsed and drained
1 can green chilis
1 can corn or 1 can of hominy
2 bayleaves
Bring to boil and then simmer and add:
2 Tblsp lime juice
2 tblsp sugar
1/4 cup chopped cilantro

Optional toppings when you serve it are sour cream, tortilla chips or grated cheese.
********
I always double this because we love it. We can eat off of it for a week. OR you can freeze half and have for later!) I am also liberal with the spices. These are the minimum amounts in the recipe...YUM!
LARGE POT:
1 Tblsp butter- melt in 6 quart pot
Add 3 boneless chicken breasts cut into small bite size pieces
2 large onion chopped
3 large cloves
Brown the onion and chicken and then add:
3 tsp ground cumin
3 tsp dried oregano
2 tsp salt
Add 8 cups  of chicken broth (9 bullion cubes and 8 cups water)
2 can of pinto beans and 2 can black beans- rinsed and drained
2 can green chilis
2 can corn or hominy
4 bay leaves
Bring to boil and then simmer and add:
3  limes (juice only)
2 tblsp sugar
1/2 cup chopped cilantro