Parker House Rolls

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Whenever we have a big holiday gathering at my mom’s house, she always wants to serve these rolls. Yes, there’s a little work involved. But trust me, you won’t regret taking the time when these melt in your mouth!

(Parker House Rolls Recipe courtesy Omni Parker House Hotel, Boston, Massachusetts…via Bobby Flay and The Food Network. These are the best rolls ever!)

 

6 cups all-purpose flour (about)

1/2 cup sugar

2 teaspoons salt

2 packages active dry yeast

2 cups hot tap water

1 cup butter (2 sticks), softened

1 large egg

In a large bowl, combine 2 1/4 cups flour, sugar, salt, and yeast; add 1/2 cup butter (1 stick). With mixer at low speed, gradually pour 2 cups hot tap water (120 degrees F to 130 degrees F.) into dry ingredients. Add egg; increase speed to medium; beat 2 minutes, scraping bowl with rubber spatula. Beat in 3/4 cup flour or enough to make a thick batter; continue beating 2 minutes, occasionally scraping bowl. With spoon, stir in enough additional flour (about 2 1/2 cups) to make a soft dough.

Turn dough onto lightly floured surface and knead until smooth and elastic, about 10 minutes, working in more flour (about 1/2 cup) while kneading. Shape dough into a ball and place in greased large bowl, turning over so that top of dough is greased. Cover with towel; let rise in warm place (80 to 85 degrees F.) until doubled, about 1 1/2 hours. (Dough is doubled when 2 fingers pressed into dough leave a dent.)

Punch down dough by pushing down the center or dough with fist, then pushing edges of dough into center. Turn dough onto lightly floured surface; knead lightly to make smooth ball, cover with bowl for 15 minutes, and let dough rest.

Preheat oven to 400 degrees F.

Put remaining 1/2 cup butter into sheet cake pan just until melted. Tilt pan to grease bottom.

On lightly floured surface with floured rolling pin, roll dough 1/2 inch thick. With floured pizza cutter, cut dough into 3 x 1 inch strips. Dip both sides into melted butter pan; fold in half. Arrange folded dough in rows in pan, each nearly touching the other. Cover pan with towel; let dough rise in warm place until doubled, about 40 minutes.

Bake rolls for 15 to 18 minutes until browned.

Crock-Pot Overnight Breakfast

Crock-Pot Breakfast

When was the last time you woke up and breakfast was already ready? Our friend Jeannie called one morning during Crock-Tober and asked if I had ever tried a breakfast bake in the crock-pot. I had not. She passed this along and I had to try it. I did swap out a couple things (since I don’t like pieces of onions) and I think it’s so so good! Try it soon so you can wake up to this amazing smell and have breakfast already done!

 

Ingredients

  • 2 lbs frozen hash browns (I used cubed)
  • 1 lb breakfast sausage , browned and drained
  • 3 cups shredded cheese
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 12 large eggs
  • 1/4 cup milk
  • 1 teaspoon Lawry’s (divided)
  • 1/2 teaspoon onion powder

 

Instructions

  1. Lightly grease large slow cooker with no-stick spray. Layer 1/3 of the hash-browns on the bottom, then lightly sprinkle with salt and pepper. Top with 1/3 of the cooked sausage, then 1 cup of cheese. Repeat layers twice ending with the cheese.
  2. In a medium bowl, whisk together the eggs, milk, Lawry’s and onion powder. Pour over the layers in the slow cooker. Cook on low for 6 to 8 hours or high for 3-4 hours.

Tailgate Meatballs

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Ingredients

  • 1 (10 3/4 ounce) can cream of mushroom soup
  • 2 cups beef broth
  • 1 teaspoon garlic powder
  • 1 Tablespoon Worcestershire Sauce
  • 2 tablespoons Steak Sauce
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 (28 ounce) bag frozen home-style meatballs
  • 1 cup sour cream

 

Instructions

  1. In the crock pot or a large bowl, mix the cream of mushroom soup and beef broth with a whisk.
  2. Add remaining seasonings and stir in the frozen meatballs.
  3. Cook on high for 4 hours.
  4. Add the sour cream, mixing it well, and allow to cook for another 30 minutes.
  5. For a meal, serve over egg noodles.

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Crock-Pot Monkey Bread

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It’s CROCK-tober. When I saw this recipe, I just HAD to try it! Who doesn’t love warm, gooey, cinnamon-y goodness?

 

1 container Grands Original Biscuits

1/2 cup white sugar

1/2 cup brown sugar

2 tsp. cinnamon

1 stick Butter, melted

Optional: Cream Cheese frosting

 

Spray inside of crock-pot with non-stick cooking spray

Melt butter in microwave safe bowl, and set aside.

Combine sugars and cinnamon in gallon size bag, zip up and shake well to mix.  Set aside.

Cut each biscuit into 6 pieces.

Take each piece one by one and dip into melted butter, then put into cinnamon sugar mixture bag. Once all pieces have been added to bag, zip up and carefully shake and gently roll around so all pieces get coated.

Pour any remaining leftover butter into bottom of crock-pot.

Transfer all sugar coated biscuit pieces into crock-pot, and spread out along the bottom.

Cook on LOW for 2.5 hours, or until done.

Optional: top with a little cream cheese frosting. (not really optional in our opinion)

Six Week Raisin Bran Muffins

muffins

These muffins remind me of my childhood. When it started getting cold outside and through the winter, my mom would make up a batch of these and we’d keep them in the fridge for weeks! (thus the name!) Each morning, she’d fill the muffin tins and bake them which made the house smell amazing! It’s never been easier to have a hot breakfast every chilly morning! YUM!

1 12 oz box of Raisin Bran Cereal

3 cups sugar

5 cup flour

5 teaspoon soda

4 eggs (well beaten)

1 cup vegetable oil

1 quart of buttermilk

1 tablespoon salt

In a large bowl mix together cereal, sugar, flour, soda, and salt.

To this mixture add eggs, oil and buttermilk.

Mix well.

Store in refrigerator. Do NOT freeze.

 

To bake  fill muffin tins (I use liners with them) 1/3 full.

Bake 15 to 20 min at 400 degrees. Open and slap with butter while warm!

 

This makes a gallon and can be kept in the refrigerator for up to 6 weeks.

Great with cider.

Pumpkin Spice

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This time of year it seems like everyone is looking for pumpkin spice something!

Well, whether it’s your coffee or cookies or sweet potato fries, you can transform them with these 5 ingredients!

Yes, you can buy something called “Pumpkin Pie Spice” at the store, but with the ingredients you probably already have, you can make your own! And this is also great for housewarming or hostess gifts! Just put some in a little jar with a ribbon!

 

  • 3 Tbls Ground Cinnamon
  • 2 tsp Ground Ginger
  • 2 tsp Nutmeg
  • 1 ½ tsp Ground Allspice
  • 1 ½ tsp Ground Cloves

 

NOW…here’s how to use it to make a Pumpkin Spice Latte:

Ingredients

1 cup milk

2 tablespoons pure pumpkin puree

1 tablespoon sugar

1/4 teaspoon pumpkin pie spice, plus more for sprinkling

1/4 teaspoon pure vanilla extract

1/4 cup hot espresso or strong brewed coffee

Sweetened whipped cream, for serving

  1. Combine the milk, pumpkin puree, sugar, pumpkin pie spice and vanilla in a medium microwave safe bowl, cover the bowl with plastic wrap and vent with a small hole. Microwave until the milk is hot, 1 to 2 minutes. Whisk vigorously until the milk mixture is foamy, about 30 seconds.
  2. Pour the espresso or coffee into a large mug and add the foamed milk. Top with whipped cream and a sprinkle of pumpkin pie spice.

 

 

Here’s how to use it to make Pumpkin Spice Pancakes:

INGREDIENTS:

1¼ cups all-purpose flour
2 tbsp brown sugar
2 tsp baking powder
¼ tsp salt
1 ½ tsp pumpkin pie spice
1 cup milk
½ cup pumpkin puree
1 large egg
2 tbsp vegetable oil or melted butter

DIRECTIONS:

Preheat the oven to 200˚F. Set aside a baking sheet or oven-safe serving platter.
Whisk together the flour, sugar, baking powder, salt and spices in a medium bowl. Make sure to blot out any chunks of brown sugar. In a separate small bowl, combine the milk, pumpkin, egg and oil or butter. Stir into the dry ingredients and mix until just combined. The batter may still be lumpy. Cook pancakes on stovetop or griddle.

Crockpot Chicken Tacos

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Our family LOVES tacos. This recipe is SO great. Just change up your tacos a bit. It’s super simple and a wonderful twist to the norm.

 

5-6 boneless skinless chicken breasts

1 (16 oz) jar of picante

1 package taco seasoning

 

Shells

Shredded cheese

Lettuce

Sour Cream

(whatever else you top your tacos with…I like pineapple!)

 

Combine salsa and taco seasoning in crockpot. Put chicken in and cook for 5 hours on medium…or until chicken can be shredded with a fork. Serve on tortillas with taco toppings.