Orange Rolls

1/2 cup sugar
2 teaspoons grated orange peel
2 teaspoons orange juice
1/3 cup melted butter
1 dozen brown 'n serve rolls

Mix sugar and peel.  Blend in orange juice and butter. Separate rolls.  Generously dip top and sides of each roll in sugar mixture and set upright on cookie sheet lined with parchment paper.  Bake according to package directions on rolls (usually 400 degrees for 8-10 minutes or until golden brown).

Orange Rolls is a heritage recipe from Ruth Johnson.

Jewelled Cheeseball

1 Tablespoon unsalted butter
1/4 teaspoon dried sage
6 oz cream cheese
3 oz sharp, white cheddar, small grate
1/4 cup chopped slivered almonds, toasted
1/8 teaspoon salt
1/4 teaspoon pepper
Pomegranate seeds

Combine first seven ingredients in food processor.  Blend well.  Place on serving dish, shaping as desired. Cover with pomegranate seeds.

Cheeseburger Casserole

Ingredients:
1 lb ground beef
3 cups thinly sliced/ peeled potatoes (I use russet)
 1/2 cup diced onion
1 can cream of mushroom soup
3/4 cup milk
 2 cups shredded sharp cheddar cheese
 salt and pepper to taste

 Brown beef. Mix cream of mushroom soup with milk. Coat your 9x13 dish with a little bit of the soup mix and then layer potatoes, beef, onions, and cheese 2x. Top with the rest of the soup mix and bake at 375* for an hour and a half. Top with more cheese and enjoy!

**To ensure that your potatoes are done when they come out of the oven, I boil them until slightly tender before putting into the casserole and then bake for 1 hr.

Sweet Corn Bread

  

1 1/2 cups flour
2/3 cup sugar
1/2 cup corn meal
1 T baking powder
1/2 t salt
1 1/4 cup milk
2 large eggs, lightly beaten
1/3 cup oil
3 Tablespoons butter, melted

Preheat oven to 350 degrees.  Butter 8-inch square baking pan.

In a large bowl, whisk together first five ingredients.  In a separate bowl, whisk milk, eggs, and oil.  Add to dry ingredients, and stir until combined.  Stir in melted butter.

Bake for 40-45 minutes or until toothpick comes out clean.  Cool on wire rack.

Note:  For muffins, bake 20-22 minutes or until toothpick comes out clean.

Summer Squash Casserole

6 cups yellow squash, large dice
1/4 cup onion, small dice

1 can cream of chicken soup
1 cup sour cream

1 cup shredded carrot
(enough) cooked chicken, diced

1 8 oz box herb-seasoned stuffing mix
1/2 cup melted butter

Cook squash and onion in boiling salted water for 5 minutes, drain.  In a large bowl, whisk together soup and sour cream.  Stir in carrot and chicken.  Fold in squash and onion.  In a seperate bowl, combine melted butter and stuffing, stirring well.  Spread half the stuffing mixture on the bottom of a 9x13 casserole dish. Spoon squash mixture atop.  Sprinkle remaining stuffing over top.  Bake at 350 degrees for 23-30 minutes.

Notes:

Original recipe omitted chicken and baked in a 12 x 7 1/2 x 2 casserole dish.

Also, sprinkling fresh grown cherry tomatoes over the top for the last 10 minutes of cooking makes this dish extra special.

Puffy Chocolate Chip Cookies

1 1/2 cups unsalted butter, softened (can't be melted at all)
1 cup granulated sugar
1 cup packed brown sugar
1 Tablespoon vanilla
2 eggs
3 3/4 cups flour
2 teaspoons baking soda
1 teaspoon kosher salt
2 cups semisweet chocolate chips*

Beat butter, sugars, and vanilla until fluffy.  Add eggs seperately, beating until fully incorporated.  In a seperate bowl, whisk together flour, baking soda, and salt.  Mix with butter/sugar mixture until just combined.  Fold in chocolate chips.

Measure dough using medium scoop (1 1/2 Tablespoons) and place on a cookie sheet lined with parchment paper.  Freeze dough 15-20 minutes.  Preheat oven to 350 while waiting.

Bake 9 minutes or until light brown (centers will be soft).  Let sit two minutes, then remove to cooling rack.

*This batter is also good for white chocolate chip/macadamia nut cookies.  Someone should try raisins, maybe raisin walnut? Just the dough (without any chips in it) weighs 1420 grams.  You could split the dough for two different batches (710 grams each), or three (473 grams each).

Want a half batch?

3/4 cups unsalted butter, softened (can't be melted at all)
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 Tablespoon vanilla
1 eggs
2 cups and 2 Tablespoons flour
1 teaspoons baking soda
1/2 teaspoon kosher salt
1 cups semisweet chocolate chips

Rhett and Link's Guacamole Recipe

Rhett and Link's Guacamole Recipe es muy bien!  And while I encourage you to watch the video many times, until you memorize the song, here it is:

4 avocados

1 teaspoon salt

juice of 1 lime

2 small tomatoes, diced

1/2 onion, minced

4 cloves garlic, minced

1/3 cilantro, chopped

1 jalapeño (or 1 serrano) pepper, minced

Tomato Jambalaya

Rice Cooker Coconut Rice (or regular cooked rice)

2 Tablespoons olive oil

1 medium onion, diced

1 medium green pepper, diced

4 medium tomatoes (about 1 1/2 lb), cut into wedges*

1 Tablespoon brown sugar

1/2 teaspoon salt

1/4 teaspoon basil

1/8 teaspoon pepper

1/4 cup water

1 Tablespoon flour

3/4 lb cooked, diced ham or smoked sausage

Prepare rice.  In large skillet over low heat, saute onion and pepper in oil until onion is translucent (about 10-15 minutes).  Add tomatoes and next 4 ingredients.  Bring to a boil, cover, and simmer 15 minutes, stirring occasionally.  Whisk flour into water, gradually stir into mixture until thickened.  Stir in ham or sausage.  Serve over rice.

*If you don't have garden tomatoes, 2 14 oz cans of Italian Stewed Tomatoes, pulsed a few times in the food processor, make a DELICIOUS jambalaya! But you could use any canned tomatoes.

Crock Pot Beef Stew

In crock pot, toss:

• 3 lbs stew meat (season with kosher salt and ground pepper)
• 2 Tablespoons tapioca starch

 In a small bowl, whisk:

• 1 can tomato paste
• 4 Tablespoons balsamic vinegar

Pour tomato mixture over stew meat and stir well.

In a large bowl, combine

• 1 lb onions, large dice
• 1 pound yellow potatoes, peeled, big bite dice
• 1 pound carrots, peeled, big bite dice
• 6 cloves minced garlic

Drizzle vegetables with olive oil (generous) and season with kosher salt and pepper.

Pour on top of beef mixture in crock pot.  Add

• 2 bay leaves.

Cook on low 6-8 hours.

Remove bay leaves and stir well before serving.

Spicy Mexican Chicken Soup

In a large pot over low heat, melt:

• 2 Tablespoon butter
• 2 Tablespoon olive oil

Add:

• 1 onion, small dice
• celery, small dice (to equal the amount of onion)
• pinch kosher salt and ground pepper

Stir well and sauté 10 minutes.

Add:

• 2 cloves minced garlic

Stir well and sauté 1 minute.

Add:

• 1 Tablespoon yellow corn meal

Stir until dissolved and mixture is thickened.

Add:

• 2 14 oz cans diced tomatoes (pureed with a stick blender)
• 1 can tomato paste
• 2 boxes chicken stock
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander seed
• 1 Tablespoon parsley (fresh cilantro at the end of cooking would be better)
• 2 peppers in adobo sauce

Bring to a boil, reduce heat, simmer 25 minutes.

Remove the peppers.

Add:

• 1 can black beans, rinsed
• 1 can corn, drained
• 1 bag frozen diced chicken*

Bring back to boil.  Serve with

• Sour cream
• Avocado
• Tortilla strips
• Lime wedges
• Fresh, chopped cilantro

*Shredded rotisserie chicken would be good, or cook 4 raw chicken breasts on the bone during the simmer time (adjust simmer time to make sure chicken is falling off bone and ready to shred).