So tonight we had these roasted Potatoes.  Brandon said they kind of remind him of the Arby's curly fries.  Super easy and very yummy.  With this I made these yummy Rolls.  They were super soft and buttery.  I also liked them because they are supposed to raise either over night or for 4-6 hours.  I have an easier time making things in advanced because it seems by 4 Cade needs me a lot more.  And I need him:-).  I love crock pot meals for that reason too.  This Slow Cooker Swiss Chicken is easy and simple.  I used the Petridge Farm stuffing we had left over from Thanksgiving.

BBQ cups

I made this las night and it was yummy and a super fast.
I got it off the Six Sisters website which I love!
http://www.sixsistersstuff.com/2014/01/bbq-cups-recipe.html

Instead of the premaid biscuits I made home made ones.
This is the recipe I used:

Big Daddy Biscuits

2 cups flour
1 tsp. salt
1 T. Sugar
1 T. Baking powder
1/3 cup shortening
1 cup milk

Preheat oven to 425.  In a large bowl, whisk together flour, baking powder, salt, and sugar.  Cut in shortening until mixture resembles coarse meal.  Gradually stir in milk until dough pulls away from the side of the bowl.  Turn onto a floured surface and knead 15-25 times.  Pat or roll dough into 1 inch think.  Repeat until all the dough is gone.  Brush off excess flour and place onto ungreased cookie sheet.  Bake for 14 minutes or until edges are brown.

Sandwich Bread

Tonight I made dinner for a friend that had in-vitro done today. I am so glad that Heidi reminded me about the Chicken Noodle Soup recipe. When I take meals to people I love to take soups because because it already has the vegetable in it. It seems like so much to do when you have to add veggies to a meal. Yum! So, this bread recipe is my most favorite bread. It is a little more dense than my other bread recipe so it works really great for sandwiches and french toast. Let me know if you have any questions.

Sandwich Bread

1 cup whole milk, warm

1/3 cup water, water

3 T. unsalted butter (I don't use unsalted butter so I just don't put as much salt in)

3 T. honey

3 3/4 cup bread flour, plus extra for the counter

1 envelope (2 1/4 tsp.)

2 tsp. salt

This is how I make it: I use a 2 cup measuring cup and measure 1 cup of milk and put it in the microwave for 1 minute. Then add the honey, hot water, and melted butter to the milk. In mixing bowl I measure the flour, yeast, and salt. I use 1 1/2 cups of white wheat and 1/2 cup red wheat and the rest white flour. Before adding the wet ingredients make sure that it is hot. If it's not hot enough put it in the microwave for 20 seconds and test. I like it to be almost too hot for my finger. When it is hot enough add it to the dry ingredients. When there is enough flour to make a nice dough knead for 10 minutes. Then knead by hand for 1 minute. Let rise in a greased bowl for 30-45 minutes until it has doubled. Punch out and place in a greased bread pan. Cover with greased saran wrap and a towel. Let rise till doubled, about 1 hour. When you heat your oven put a bowl of water in it. I'm not sure why but I think it helps keep the bread moist and makes the crust nice. Bake 350 for 22-26 minutes. I usually check it at 22 minutes and then cover it with foil so that I can cook it longer without the crust getting too dark.

Leftovers for dinner!

So, this one was kind of a left over meal. We had left over potato rolls from last night and I had Sloppy Joe mix in the freezer. I did try this time, toasting the buns with a little butter. It was so good. With the potato rolls it is a really soft roll so the sloppy joe mix makes the rolls soggy. The Toasting with butter made it not so soggy and who wouldn't love to add a little more butter to a meal? I do love mom's recipe for sloppy joes and it is a really great food storage meal, but I have wanted to try the sloppy joe recipe off of Mels Kitchen. So when I do I will let you know how it is. (Man, I want a better camera!!!)

Easy Potato Rolls

2/3 c. sugar
2/3 c. shortening
1 c. mashed potatoes(I mix up some potato pearls)
2 ½ tsp. salt
2 eggs
2 packages yeast
1 1/3 c. warm water
6-6 ½ c. flour

In a large bowl, cream shortening and sugar. Add potatoes, salt and eggs mix again.
In small bowl, dissolve yeast in 2/3 cup of warm water; add to creamed mixture. Beat in 2 cups flour and remaining water. Add enough remaining flour to form a soft dough. Shape into a
ball. Knead until it is a soft dough (5 minutes). Place in a greased bowl. Let raise till doubled about 30 minutes. Grease a cookie sheep and roll into balls and place on cookie sheet. Cover with greased saran wrap. Let raise till doubled. Bake at 375 for 18-20 minutes until the top is golden brown.

Sloppy Joe’s

Brown 1 lb. of hamburger
With 1 T. dried onions
Drain grease
1 can chicken gumbo
About a ½ bottle ketchup
1 T. mustard
½ tsp. salt
¼ tsp. chili powder

Simmer and stir for 20 minutes.

Cinnamon Rolls

Ok..so my pictures are not like on Mel's Kitchen, one day! They are so YUMMY! So I made these cinnamon rolls tonight for my baby that is sick. The school called and said that Bree didn't feel very well. NOOOOOOO! I thought for sure that she had the stomach flu because it is going around our neighborhood like crazy. Anyways, I got her home and she was shivering and crying. So I lined the couch and floor with towels and made sure she had a bucket. Anyways, she ended up having a 102.5 fever and a sore throat. False alarm! Later in the afternoon, while I was on the phone she cleaned both the bathrooms as a surprise. Enough of my day, here is the recipe. I love this recipe because the potatoes in them make them so moist and yet dense. Try it, you'll love it!

Cinnamon Rolls

2 cups warm milk
1/2 cup butter
2 T. yeast
1/2 cup warm water
1 cup mashed potatoes
2 eggs lightly beaten
1 cup sugar
2 tsp. salt
7 cups flour (approximately)
1 cup raisins (optional)
1/2 cup chopped walnuts (optional)
1/4 cup butter (melted)
brown sugar
cinnamon

Heat milk and butter in pan on the stove or in microwave until luke warm. Dissolve yeast in warm water with a teaspoon of the one cup of sugar. Add to the milk mixture with the eggs, sugar, salt, mashed potatoes and 4 cups of flour. Mix with mixer until smooth and well blended. Flour nuts and raisins with part of the remaining flour and add to the dough. Slowly add the remainder of the flour to make a soft dough. Cover and allow to raise until double about 45 minutes to an hour. Roll dough in a rectangle 1 to 1 1/2 inch thick. Spread with butter, cinnamon and brown sugar. Roll up and cut into slices. Place on cookie sheet and cover. Let rise until double 45 minutes to an hour. Bake at 350 degrees for 20 minutes.

Makes 18 large or 24 regular cinnamon rolls.

Icing

4 cups powdered sugar
1/2 cup butter
1 tsp. vanilla
3 T. Milk

Mixed powdered sugar and butter. Add vanilla and milk and beat until smooth and creamy.

Variations

To make raspberry rolls after you roll out the dough spread with 8 oz. of cream cheese and one cup raspberry jam then roll and cut.

To make orange rolls after you roll out the dough spread with a 1/2 cup melted butter, 2-3 T. frozen orange juice and 1 tsp. orange zest. Sprinkle with granulated sugar and roll and cut.