Yeast Rolls

Yeast Rolls

These rolls take a while to make because they have to rise so start early. :)

These are my favorite rolls EVER. They are so soft and just melt in your mouth.

1 cup shortening 3 packages yeast (dry)

3/4 cup sugar 1 cup warm water

1 cup boiling water 3 cups of wheat flour

1 tsp sea salt 2 cups of plain white flour

2 whole eggs

Cream shorting and sugar. Add boiling water and mix until shortening melts. Add salt and eggs one at a time, beating well after each. Add yeast which has been dissolved in the warm water.

Add flour 1/2 cup at a time, no need to sift. Use mixer until dough is thick and then finish mixing by hand.

Place dough in a large greased bowl. Cover and refrigerate for an hour or as long as you want. When your ready to use, take it out and punch it down on floured surface. Kneed on the floured surface about 10 times.

Roll out the dough into 1 1/2 inch balls. Place 3 balls in each greased muffin pan section (yes, 3 balls in one section) and brush top with melted butter.

Let rise for 1 hour and bake at 450 degrees until brown. (5 minutes)

Tarragon Chicken Pot Pie

TARRAGON CHICKEN POT PIE

Like Chicken soup, this pie BOOSTS YOUR ABILITY to ward off winter colds.

3Tbsp all-purpose flour
1 can (141/2oz) organic chicken broth, warmed
1 1/2 tsp dried tarragon
3/4 tsp sea salt
1 can (12oz) fat-free evaporated milk
1 med yellow onion, sliced
2 garlic cloves, chopped
30 sm baby carrots, chopped
1 cup frozen peas, thawed
10 drops hot-pepper sauce, or to taste
1 1/2LB roasted boneless, skinless, ORGANIC chicken breasts, cubed--approx 2lb raw (leftovers work great)
3/4 sheet frozen phyllo dough, thawed
2lg egg whites, lightly beaten
3Tbsp sliced almonds


1. Preheat oven to 400. In a large saucepan, melt 2 Tbsp of the butter over medium heat. When sizzling, add the flour, whisking to make a paste.

2. Vigorously whisk in the broth, 1 or 2 Tbsp at a time, until smooth. Whisk in the tarragon and salt. Increase the heat to medium-high. Whisking continuously, cook the sauce for 5 to 7 minutes, or until slightly thickened. Add the milk while continuing to whisk. Cook for 5 to 7 minutes longer, reducing heat if necessary.

3. Melt 1Tbsp of the butter in a nonstick skillet. Add the onion, garlic and carrots. Saute for 15 minutes, or until the onion begins to caramelize. Stir in the peas and hot-pepper sauce.

4. In a 9"x9" baking dish, mix the chicken and vegetables. Pour warm sauce evenly over all.

5. Roll out the phyllo to the desired shape. Fit it over the baking dish, and seal it well around the edges with the egg white.

6. Brush the entire phyllo surface with egg white. Sprinkle the almonds over the top. Dab the egg white on top of the almonds. Cut slits in the phyllo.

7. Bake for 35 minutes, or until the crust is golden. Remove from the oven and cool for 20 minutes.

Makes 6 servings
Per serving: 372 cal, 43 g pro, 20 carb, 12 g fat, 5 g sat fat, 110 mg chol, 3 g fiber, 854 mg sodium (use sea salt and its healthier)

THE PAYOFF. A great source of vit A, folate and potassium. Yellow onions, garlic and hot pepper help to fight off colds.

menu for Jan 12-17

Last week we didn't get to have two of the meals i planned because the girls were gone. Me and Brian just used that time to spend together and we went out to eat one night and another one we just had a smoothie with protein and immune booster. We really enjoyed out two days alone and just had such a wonderful time together shopping, watching movies and just being able to talk and hold hands without being interrupted. By the time the kids were home i felt refreshed and ready to be mommy again. =D

Monday- Sloppy Joe's with deer meat. I'm also going to sneak in some carrot puree so the kids are getting some vegetable with their dinner.

Tuesday- Tofu stir-fry

Wednesday- organic BBQ chicken (because its been so long since i cooked it) Potatoes Lyonnaise (will post recipe if it turns out good) and cabbage.

Thursday- Veggie Lasagna. I'm so excited about this one cuz i love it but haven't made it in a long time.

Friday- Taco bell and movie night

~Salsa~

I got this one from Priss. Brian LOVES it!!

INGREDIENTS:


* 1 27 oz. can of El Pato (I like to use the green can, the yellow one is too hot for me!)


* 1 medium onion, finely chopped


* green onions, finely chopped


* cilantro, finely chopped


* 1 teaspoon of ground cumin


* 3-4 cloves of garlic, crushed


Optional: Add corn, black beans or fresh jalapeños





DIRECTIONS:1. Place El Pato sauce in a large bowl. Mix all of the ingredients in, listed above. Place in fridge to chill for a few hours. This is a favorite! Enjoy. :)





Tip...If you have a food processor just throw in everything except the corn and black beans and chop it till its the consistency you like. Then throw in the beans and corn. Its so yummy with blue organic corn chips.

menu for January 4-9

MENU




I'm back! Its been a busy few weeks but i think things are settling down finally. I'm just completely wore out though. Its taken me a while to get back into my daily routine and it still just doesn't feel right. Today does NOT feel like Saturday to me at all. We had a nice Christmas and the kids got a lot of really nice things. I did too. My husband spoiled me so good this year. He is so wonderful and I'm so lucky to have him. He got me the wii fit so now i can get into working out and try to get the last 10lbs of baby fat off that doesn't want to budge. LOL!!


My Inlaws came in from Florida so we got to visit with them and my sister in law a lot. We were busy busy busy and i ate really bad but I'm ready to get back into our weekly routine and back to scheduling a menu so here it is!!





Sunday- Sloppy Joe's with deer meat. Me and Kenzie have a date to go see a movie and spend some time together.





Monday- White Cheese Pizza. Its back to school for the girls so i thought that would be a nice choice for dinner when they got home. Jacobi is already excited about it. :)





Tuesday- Chicken Bowls like KFC. I'm thinking the girls may be gone this week sometime but I'm not sure what day.





Wednesday- Tofu Stir-Fry. Im pretty sure the kids will be gone by tonight so i planned this because i know Cobi doesn't care so much for it. Me and Brian are gonna have so much fun being all alone when the kids leave. LOL!! It will be a much needed break and lots of wonderful cuddle time together. ;)





Thursday- Egg Puffs, French Toast and Orange slices.





Friday- Taco Bell and movie night =D

Menu time :)

Monday- Sloppy Joe with deer meat. The girls have school this week and i have to take them and pick them up so that doesn't leave me much time for a big dinner.

Tuesday- Tuna on a garden salad. I will be taking Jacobi out for a date and some shopping.

Wednesday- Morning star chicken, steamed broccoli and cauliflower, sweet potatoes with marshmallow cream. Not sure what we will do today.

Thursday- Black bean burritos. I'm so excited about these because i have been craving them lately. :)

Friday- Take out and a movie night.

Peppermint Chocolate Pudding Pie

PEPPERMINT CHOCOLATE PUDDING PIE



A festive dessert that has a surprise layers hidden inside. This pie is perfect for Christmas and everyone loves it and asks me to make it again.



prep time: 15 min Total: 3 hours 15 min (incl. refrigerating)



INGREDIANTS:



2 cups of cold milk

2 packages ( 4-serving size each) JELL-O chocolate flavor instant pudding & pie filling

1 HONEY MAID Graham pie crust (6oz)

1 cup JET-PUFFFED Miniature marshmallows

1 tub(8oz) COOL WHIP whipped topping, thawed and divided

2 squares BAKER'S semi-sweet baking chocolate

1/4 cup of crushed candy canes

1 to 2 drops of peppermint oil flavoring (optional)

DIRECTIONS:



Pour cold milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min or until well blended. (mixture will be thick) I also like to add 1 or 2 drops of peppermint flavoring but that's just an extra thing i do....it doesn't call for it.



Spoon 1 1/2 cups of the pudding into pie crusts. Top with marshmallows. Gently stir 1 1/2 cups of the whipped topping into remaining pudding; spoon over pie.

Refrigerate 3 hours.



Meanwhile, microwave chocolate in small microwavable bowl on HIGH 1 min. Stir until melted. Cool slightly. Place melted chocolate in resealable plastic bag. Snip off small piece from one of the bottom corners of the bag; squeeze chocolate into 10 desired shapes on parchment paper-covered baking sheet. Refrigerate until firm.



Top pie with remaining whipped topping just before serving. Garnish with crushed candy canes. (do NOT put candy canes on until serving time or they will bleed red all over pie...trust me LOL) Serve each slice with a chocolate decoration. :)



Makes 10 servings, 1 slice each.