Chicken Tortilla Soup

Here is a delicious recipe for Chicken Tortilla soup from one of my very favorite people.  My Aunt Cyndee is a great cook.  She is especially adept at Mexican cooking, so when she gave me this recipe in a cookbook filled with some of her favorites, I knew I had to try it.  I already have this recipe for Chicken Tortilla Soup on this blog (eerily posted almost one year ago to the day), but they are really so different that they can hardly be called the same soup.  This one is a little bit more work, but still easy enough for a weeknight meal.  Plus it was DELICIOUS!  I was going to skip on frying my own corn tortilla strips and I am SO glad I didn't.  The freshly-fried tortilla strips and the avocado really make this soup something special.  My middle son even had 3rds, so it is relatively kid-friendly!!!  I also doubled the tortilla strips and they ALL got eaten.

Oh, please excuse my blog.  I am in the process of changing it up a bit.  Please give me your opinion on the current background.  Is it too depressing?  I thought it was cool (but it does border on depressing I think- especially for those of us in bleak, cold ND right now).  Give me your thoughts!

Here is what you will need to get started.  Except for the crushed red peppers...pretend they are peppercorns in a pepper grinder, K?

Chicken Tortilla Soup

1/2 c. onion, chopped

1 tsp. minced garlic (I LOVE garlic, so I added about 1/2 Tbsp)

2 Tbsp. butter

32 oz. low-sodium chicken broth

16 oz. Salsa (I use my own homemade)

2 c. cooked, shredded chicken breasts (I like to boil mine while I am chopping and sauteing vegetables)

1/2 c. chopped red bell pepper (I used 1 whole)

1/4 tsp. coarsely ground pepper

2 bay leaves

1/2 c. Canola oil

6 (6-inch) corn tortillas, cut into 1/2" pieces

Kosher Salt (to lightly sprinkle on hot, cooked tortillas, optional)

1 c. shredded Cheddar cheese

Sour Cream

In Dutch oven, cook onion and garlic in butter over medium heat, stirring occasionally, until onion is tender.  Add chicken broth, salsa, shredded chicken, bell pepper, pepper, and bay leaves.  Bring to a boil.  Cover; reduce heat to low.  Simmer, stirring occasionally, 20 minutes.  Remove bay leaves.

Meanwhile, in a large skillet, heat oil over medium heat until hot.  Fry tortilla strips in oil until light golden brown.  Remove with a slotted spoon and place on paper-towel lined plate to soak up excess oil.  Sprinkle a bit of kosher salt on, if desired.  

Ladle soup into bowls and top with avocado, shredded cheese, sour cream, and tortilla strips.  

Enjoy!

Source: Aunt Cyndee

Menu Plan Monday

Oh, my it is going to be a crazy week.  I have just consented to letting my just-turned-eight-year-old have his first ever big sleepover birthday party.  I said he could have 4 friends come and spend the night.  Please keep me in your thoughts and prayers.  


Monday:  Chicken Tortilla Soup


Tuesday: Slow Cooker Beef Stew


Wednesday: Northwoods Wild Rice Soup & Butter Dips


Thursday: Balsamic Glazed Salmon Fillets


Friday:  Pan Seared Chicken with Artichokes and Pasta


Saturday:  Homemade Pizza with my Homemade Crust, Breadsticks with Parmesan Butter & Chocolate Cake with Ice Cream (Quinn's Birthday Party!!!!)


Sunday: Best Beef Dip Ever 


Superbowl Appetizers: 
*Chili Con Queso Dip
*Broccoli Cheese Dip
*Little Smokies
*Veggie Tray
*Lofthouse Cookies

The Best Taco Meat

Taco's are a staple around our house.  For the past few years, I have been buying Tones Taco Seasoning in the big container from Sam's Club.  It was our favorite packaged taco seasoning.  In the past 1 1/2 years or so, I have been making an increased effort to do more things from scratch.  I just really like knowing exactly what is in our food (hello taco bell meat scandal).  I didn't mess with our taco seasoning, I just didn't think I could find anything with as good of flavor and tacos were one of our treat meals, something we usually have on Friday nights (alternating with pizza night).  

At the gym a couple of days ago, I was discussing how I needed to get home to make taco meat for our teacher conference meal.  I fellow foodie/gym rat (who once gave me a cookie while I was running on the treadmill) told me about her favorite taco meat recipe.  I know she is a great cook, so I just had to give it a try last night!  It is just fabulous and really very easy!  I know I won't be buying taco seasoning anymore!  Even my kids thought this was way better!!  The original recipe came from America's Test Kitchen, I just doubled it because 1 lb. of taco meat just doesn't cut it around here.  Enjoy!  

The Best Taco Meat

Ingredients:

1 1/2 tablespoon vegetable oil

1 large onion, minced

6 garlic cloves, minced 

4 tablespoons chili powder 

2 teaspoon cumin
2 tsp. coriander

1 teaspoon oregano

1/2 teaspoon cayenne pepper

2 tsp. salt

2 lbs. lean ground beef

8 oz. tomato sauce

1 cup low sodium chicken broth

4 teaspoons cider vinegar

2 teaspoon light brown sugar

Heat the oil in a medium skillet over medium heat until shimmering. Add the onion and cook until softened, about 5 minutes. Stir in the garlic, spices, and 2 teaspoon salt and cook until fragrant about thirty seconds. Stir in the ground beef and cook, breaking it up with a wooden spoon until no longer pink, about five minutes. Stir in the tomato sauce, broth, vinegar, and sugar until thickened, about 10 minutes. Season with salt to taste. 

Make-Ahead Version: The filling can be fully prepared, cooled, covered tightly, and refrigerated for up to three days. Reheat over medium-low heat, adding additional water to adjust the consistency.

Source: America's Test Kitchen

Oatmeal Chocolate Chip Cookies

These cookies are TO DIE FOR.  No matter how many basic cookie recipes I try, this is the one I keep coming back to.  It is just downright perfect.  The original recipe came from my husband's family cookbook (that I keep talking about...it is a goldmine folks) and was shared by his mothers twin sister, Brenda.  I did change the recipe from shortening to butter.  I try to keep things more natural and I much prefer my family to be eating butter over shortening.  Shortening does make the cookies more fluffy, while using butter causes you to have a flatter cookie.  I have heard that it helps to refrigerate the cookie dough until it is nice and cold, but I haven't tried it because when I make cookies I want 'em NOW!    

This time, I used 1 c. chocolate chips and 1 c. m&m's for no other reason than I didn't have enough chocolate chips.  Use a combo of any chips you like, you can't go wrong!  

Oatmeal Chocolate Chip Cookies

1 c. butter, softened

3/4 c. brown sugar

3/4 c. white sugar

2 eggs

1 tsp. vanilla

1 1/2 c. flour

1 tsp. baking soda

1 tsp. salt

2 c. chocolate chips

2 c. quick oats

Cream butter and sugars.  Add eggs and vanilla and mix well.  Add flour, soda, and salt and mix well.  Stir in chips and oatmeal.  Drop by spoonfuls on cookie sheet.  Bake at 350* until they are just barely turning brown on the edges, 6-7 minutes.

Menu Plan Monday

Monday:  Chili & Cornbread

Tuesday:  Busy night, LEFTOVER night!

Wednesday:  Balsamic Glazed Salmon Fillets

Thursday:  BBQ Beef Bites

Friday: Homemade Pizza with my Homemade Crust

Saturday:  Slow Cooker Beef Stew

Sunday:  Chicken Tortilla Soup

Beef with Snow Peas

A Chinese recipe on Diary of a Recipe Addict?!?  Shocking, I know.  I can't help it, my whole family loves Chinese food.  Back in the day (before I was a SAHM) we got Chinese take-out frequently.  When we moved to Bismarck, ND we could never find a Chinese place in town that we thought quite measured up to the ones we loved in Fargo.  For a long time, we ate little to no Chinese food.  Within the past few years I have discovered some Chinese recipes that are nothing short of fabulous.  As a matter of fact, last week I went to a sit down Chinese restaurant with a good friend (it is hailed as the best place in town).  While the food was good, I really think I can do better these days.  Not to mention I can feed my whole family (plus leftovers for my husband for lunch) for less than the $16+tip that it cost for my daughter and I to eat there for lunch portions!  

In the interests of full-disclosure, this isn't technically Beef with Snow Peas.  It is really Beef with Sugar Snap Peas, because that is all they had for fresh peas in my grocery store.  It is ND, and it is January.  I am just thankful that there were ANY fresh peas that looked half decent.  

Beef with Snow Peas

1-½ pound Flank Steak, Trimmed Of Fat And Sliced Very Thin Against The Grain

½ cups Soy Sauce

3 Tablespoons Sherry Or Cooking Sherry

2 Tablespoons Brown Sugar

2 Tablespoons Cornstarch

1 Tablespoon Minced Fresh Ginger

8 ounces, weight Fresh Snow Peas, Ends Trimmed

5 whole Scallions, Cut Into Half-inch Pieces On The Diagonal

3 Tablespoons Peanut Or Olive Oil

Crushed Red Pepper, For Sprinkling

Jasmine Or Long Grain Rice, Cooked According To Package

In a bowl, mix together soy sauce, sherry, brown sugar, cornstarch, and ginger. Add sliced meat to bowl and toss with hands. Set aside.

Heat oil in a heavy skillet (iron is best) or wok over high heat. Add snow peas and stir for 45 seconds. Remove to a separate plate. Set aside.

Allow pan to get very hot again. With tongs, add half the meat mixture, leaving most of the marinade still in the bowl. Add half the scallions. Spread out meat as you add it to pan, but do not stir for a good minute. (You want the meat to get as brown as possible in as short amount a time as possible.) Turn meat to the other side and cook for another 30 seconds. Remove to a clean plate.

Repeat with other half of meat, allowing pan to get very hot again first. After turning it, add the first plateful of meat, the rest of the marinade, and the snow peas. Stir over high heat for 30 seconds, then turn off heat. Mixture will thicken as it sits.

Serve immediately over rice. Sprinkle crushed red pepper over the top to give it some spice.

Source: Pioneer Woman

Gracie's Chocolate Muffins

A couple of weeks ago, my daughter wanted to play Nick Jr.  She hadn't played in quite some time, so I set her up with her very favorite Holly Hobby Dress-up game, then I went about my business.  Shortly after, she came up to me with a print out.  I began to scold her, because my kids have been known to have an little problem regarding printing stuff.  As in, they would use my entire ink cartridge in one day and send me out for another if I didn't put my foot down.  Before I was able to really get on her, she said, "But MOM!  It is a recipe!  I HAD to print it so that I could make it!"  Now, how can I be mad at that?  A girl after my own heart, printing out recipes when she could be playing computer games.

We made the muffins, and I must say they were DELICIOUS!  Nice choice Grace!  Her brothers appreciated her effort very much!  She was very excited for me to blog her recipe too, so here it is!

Gracie's Chocolate Muffins

1 3/4 c. all-purpose flour

1 c. sugar

1/2 c. unsweetened cocoa powder

2 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. salt

2 large eggs, lightly beaten

1 c. milk

1/2 c. (1 stick) butter, melted

1/2 c. chocolate chips

Additional Chocolate chips for sprinkling on top

Preheat oven to 375*.  Grease or line with paper cupcake liners a 12 muffin pan.

Combine the flour, sugar, cocoa, baking powder, soda, and salt in a medium bowl.  Whisk to blend.

Add the eggs, milk, and melted butter.  Stir until just blended.  Stir in the chocolate chips.  Spoon into the prepared pan.  Sprinkle a few additional chocolate chips on top of each muffin.   Bake until puffed and a toothpick inserted in center comes out clean; 18-20 minutes.  Transfer to a wire rack and cool 5 minutes.  Invert and cool completely.  

Makes 12 muffins

Source: Slightly adapted from a recipe Grace found on Nick Jr.

One Pot Mac & Cheese

I am so excited, because I just found THE EASIEST recipe for mac & cheese (that doesn't come from a blue box).  Yes, there are fancier and tastier recipes out there, but this one is PERFECT for a quick lunch.  My kids gobbled it up, I think it was one of their favorites.  This is going to be my new go-to recipes for the quick lunchtime macaroni.  Can't beat it!  Just a few ingredients, one pot, quick, and TASTY!  This also fits right in with my post from yesterday, about minimizing the processed ingredients in our diet and cooking more from scratch!

Picture will be coming soon...next time I make it!  I didn't have my camera handy at lunchtime today but I didn't want to forget where I got this recipe, so I am posting it anyway!

One Pot Mac & Cheese

4 cups water

2 cups milk

4 chicken bouillon cubes

1 lb. macaroni noodles (or other small pasta)

3 cups cheddar cheese, shredded

In a large saucepan, mix water, milk, bouillon, and pasta. Bring to a boil and let it simmer, stirring occasionally, until nearly all of the liquid is gone and the pasta is tender (about 10 minutes). Remove from heat and stir in cheese. Enjoy!

Makes 6 servings

Source: Recipe Shoebox

Everyday White Bread

I know I posted recently about how storebought bread has really been grossing me out.  I mean, it can just sit there, in my bread drawer, for weeks and weeks and look exactly the same as when I put it in there!  There is something SO very wrong about that.  I don't want to be filling my growing children with those kinds of chemicals.  I am really trying to get back to the basics around here.  I want my family to eat REAL, natural food.  The kind of food that has been around for hundred of years.  I don't want butter substitutes made in a labrotory or snacks filled with enough preservatives to keep them good for years and years.

This means, I need to make most everything from scratch.  It has been something I have slowly been transitioning to for the past several years.  No, I am not insane about it....as a matter of fact, just last week I let my daughter buy Oreos.  For me, it is about what I am putting into my children's little bodies most of the time.  This bread deal is big.  Bread is something they ingest A LOT of, and it should be good for them!  Yes, I know I would be a better mother if I fed them whole grain bread, and maybe we will get to that.  For now, it is one little step at a time, and this bread got the thumbs up from 3 picky children and 1 husband (unlike my previous attempt).

Everyday White Bread

2 c. tap water, warm

1/2 c. sugar

1 1/2 Tbsp. dry yeast

1/4 c. oil (I use Canola)

1 1/2 tsp. salt

6 c. bread or unbleached flour (I use bread flour)

Using a KitchenAid mixing bowl or large bowl, rinse bowl with some hot water to warm it. Add 2 cups warm tap water and stir in sugar until dissolved. Add yeast; let proof for 5 to 10 minutes.

Add oil and salt into the yeast mixture. Turn on the mixer to setting 2, adding flour a cup at a time, up to five cups total. If needed, add more flour until the ball of dough isn’t sticking to the sides of the bowl. Then knead it a bit by hand until it is nice and smooth and not sticky, adding more flour if needed. (Follow the same instructions if doing this recipe by hand and knead for about 10 minutes.)

Spray a clean large bowl with Pam. Add the ball of dough, then give the dough another shot of Pam spray on top. Cover with a plastic bag or food wrap and let rise until doubled in size. This will take about an hour or more.

Punch down dough, and divide in half. Shape into loaves; place into loaf pans that have been sprayed with Pam or oiled. Using a fork, stab the loaves so there won’t be big air gaps under the top of the loaf. Give the top of the loaves another shot of Pam. Let rise until the dough is about 1 inch above the pans, about 1/2 to 1 hour.

Bake at 350F for 30 minutes.

Clam Chowder

I just adore clam chowder.  As a child, on Christmas Eve dinner at my grandparents house, we always had it as our first course.  I always thought of the meal as so very fancy...mostly because we ate with the good china by candlelight.  After dinner I always looked forward to snuffing out the candles with my grandmothers candle snuffer (is that the technical name?).  As I grew up, I discovered there was nothing extraordinarily fancy about my grandma's clam chowder.  As a matter of fact, it was Campbell's Clam Chowder straight from the can;)  As an adult, it just doesn't do it for me anymore, but this one right here REALLY hits the spot.

Luckily, I married into a family that LOVES to cook.  When my husband and I were newlyweds, I attended one of his family reunions where my mother-in-law purchased a thick cookbook for me filled with delicious family recipes.  That cookbook is an absolute goldmine of wonderful recipes.  Unfortunately, the binding isn't the best and it is so well-thumbed that it is basically in tatters with many pages loose.  Before I lose all of those wonderful recipes, I am making an effort to record my favorites and share them here.

Oh, and if anyone has another family cookbook, I'd love a new one!!!!

Clam Chowder

1 large russet potato, peeled & diced

1/2 c. butter

1 small onion, diced

2 cloves garlic, minced

1 rib celery, diced

1/2 tsp. white pepper

1/4 tsp. thyme

1/2 c. flour

2 cans (6 1/2 oz. each) minced or chopped clams, reserve juice

8 oz. clam juice

2 c. milk

1 bay leaf

1 tsp. seasoned salt

Rinse starchy liquid off potatoes under cold water.  Place in microwavable bowl with 1/2 c. water.  Cover and microwave on 100% power for 7 minutes or until tender.  Drain off any cooking water.  Set aside.

In saucepan, melt butter on medium-high heat.  Add onion, garlic, and celery.  Saute until vegetables are tender, about 2 minutes.

Whisk together pepper, thyme, and flour; whisk into butter mixture, stirring to blend.  Cook for 1 minute over medium heat, stirring constantly.

Combine reserved clam juice, bottled clam juice, and milk to make 4 c. liquid.  Gradually whisk into flour mixture.  Bring to boil, add bay leaf, and boil until mixture thickens, about 1 minute

Stir in reserved clams and potatoes.  Add seasoned salt; remove and discard bay leaf.

Make 6 cups

Source: Tony's Aunt Brenda

Ham & Cheese Sliders {With a Tasty Twist}

Do you need a quick weeknight dinner on a hearty appetizer for a get together?  If so, these are PERFECT.  I have made them several times and I just love them.  I have seen them posted on many food blogs and I know there is good reason for that!  These take a simple sandwich and transform them into something special with an easy sauce that tastes spectacular.  I have seen these sandwiches SO many places.  I think the first time was in a magazine years back...maybe Taste of Home or Quick Cooking? I have recently seen them on allrecipes, Tasty Kitchen, and a favorite blog of mine, The Girl Who Ate Everything.  Give them a try!

Ham & Cheese Sliders

24 good white dinner rolls (I prefer to use King Hawaiian Rolls, they really add another flavor dimension)

24 pieces good honey ham

24 small slices Swiss cheese (I sometimes do half Swiss, half sharp cheddar & both are delicious)

1/3 cup mayonnaise

1/3 cup miracle whip

Poppy seed sauce

1 T poppy seeds

1 1/2 T yellow mustard

1 stick butter, melted

1 T minced onion 

1/2 tsp. Worcestershire sauce

In a small bowl, mix together mayonnaise and miracle whip. Spread lightly onto both sides of the center of each roll. Place a slice of ham and a slice of Swiss inside of each roll. Close rolls and place them into a large baking dish or heavy cookie sheet. Place very close together.

In a medium bowl, whisk together all of the poppy seed sauce ingredients. Pour evenly over all of the sandwiches. Let sit 10 minutes or until butter sets slightly. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes. Serve warm.

** sandwiches can be assembled a day ahead and kept in the fridge ready to bake.

Beef-Broccoli Lo Mein

I just realized today that my little cooking blog is now 1 year old!!  Very cool!  I am so appreciative to everyone that takes the time to read this!  I love to read so many of your blogs too, I just don't take the time to comment as much as I should.  I am going to try to be better about that in the coming year because I so LOVE to read comments that people leave me!

On that note, I have a question for you!  Have you tried any recipes from this blog?  What was your favorite recipe?

I feel just terrible that I haven't gotten many new recipes up lately.  Here is one that I have been making for a few years now.  It is one of my go-to Chinese recipes that hits the spot every time.  I hope you enjoy it!

Here are the ingredients you will need to get started:

Beef-Broccoli Lo Mein

8 oz. uncooked spaghetti noodles

1 tsp. dark sesame oil

1 Tbsp. peanut oil

1 Tbsp. fresh ginger (minced and peeled)

4 garlic cloves, minced

3 c. broccoli, chopped

1 1/2 c. vertically sliced onion

1-11/2 lb. flank steak, trimmed and cut across the grain into long, thin strips

3 Tbsp. soy sauce

2 Tbsp. brown sugar

1 Tbsp. oyster sauce

1 Tbsp. chili paste with garlic

Cook pasta according the the package directions, omitting salt and fat; drain.  Combine pasta and sesame oil, tossing well to coat.

While the pasta cooks, heat peanut oil in a large nonstick skillet over medium-high heat.  Add the ginger and garlic; saute 30 seconds.  Add broccoli and onion; saute 3 minutes.  Add steak, and saute 5 minutes or until done.  Add pasta mixture, soy sauce, and remaining ingredients; cook 1 minute or until lo mein is thoroughly heated, stirring constantly.  

Menu Plan Monday

Monday:  Clam Chowder & Homemade Bread

Tuesday:  Sloppy Joes

Wednesday:  Cajun Chicken Pasta

Thursday:  Beef with Snow Peas & Rice

Friday:  Taco Night

Saturday:  Sweet & Spicy Shredded Pork, Cilantro Lime Rice, Beans and other assorted tortilla fixings

Sunday:  Cauliflower Soup & Golden Crescents

Menu Plan Monday

Is it Monday already?  That is just crazy, because I could SWEAR that I didn't even have a weekend.  One son had a hockey tournament (in town, thankfully) going on all weekend, my other son had a hockey game, and my daughter had a dance show.  I love watching them, but I could have done without the 6 am wake-up on Sunday for oldest son's last game of the tournament.

Monday: Beef-Broccoli Lo Mein & Egg Rolls


Tuesday: Penne Pasta with Gorgonzola & Chicken & French Baguettes

Wednesday: Swedish Meatballs & Peas & Bacon

Thursday: Ham & Swiss Sliders & Salad

Friday: Homemade Pizza with my Homemade Crust

Saturday: Western BBQ Burgers & Fries or Onion Strings

Sunday: Clam Chowder & Homemade Bread


Snacks/Extras:
*Chewy Granola Squares
*Jerky Lovers Jerky
*Hot Chocolate Chip Cookies
*Glass Block Jello

Baked Potato Soup

This recipe for Baked Potato Soup is a perfect balance between healthy eating and delicious flavor.  It is one of the lighter recipes for Baked Potato Soup that I have found and you would never know it judging by it's flavor.  Yes, there are more changes you can make to make it even more healthy, but I think you would end up sacrificing flavor.  Enjoy!  This is a favorite!

Baked Potato Soup

 2 1/2 pounds baking potatoes

2/3 c. all-purpose flour

6 c. 2% reduced-fat milk

1 c. (4 oz.) extra-sharp cheddar cheese, shredded

1 tsp. salt

1/2 tsp. freshly ground black pepper

1 c. sour cream (I really like the all-natural sour cream although you can use light if you would like)

3/4 c. chopped green onions, divided

6 bacon slices, cooked and crumbled

Cracked black pepper, optional

Preheat oven to 400*.

Pierce potatoes with a fork; bake at 400 for 1 hour or until tender (if you are in a hurry, it is perfectly acceptable to microwave the potatoes instead).  Cool.  Peel potatoes and coarsely mash.  

Lightly spoon flour into dry measuring cups; level with a knife.  Place flour in a large Dutch oven; gradually add milk, stirring with a whisk until well-blended.  Cook over medium heat until thick and bubbly (about 8 minutes).  Add mashed potatoes, 3/4 c. cheese, salt, and 1/2 tsp. pepper; stirring until cheese melts.  Remove from heat.  

Stir in sour cream and 1/2 c. onions.  Cook over low heat 10 minutes or until thoroughly heated (do not boil).  Ladle 1 1/2 c. soup into each of 8 bowls.  Sprinkle each serving with 1 1/2 tsp. cheese, 1 1/2 tsp. onions, and 1 Tbsp. bacon.  Garnish with cracked pepper, if desired. 

Adapted from Cooking Light

Sweet Dinner Rolls

Tonight I served these Sweet Dinner Rolls alongside my Baked Potato Soup.  Can I just say, YUM!  I have been known to be a bit of a failure at making rolls, but I think I have redeemed myself with these.  I plan on doing a lot more bread/roll making.  I have recently decided that I am going to start minimizing the store-bought breads that I buy.  It totally yucks me out that they can sit around in my bread drawer for 2+ weeks and still look THE SAME as when I put them in there.  That is just not natural.  For some reason, I always think making breads is such a chore, but it really isn't at all.  It really just requires time and planning ahead, especially if you are like me and can toss the dough in the bread machine for the kneading/rising process.

Sweet Dinner Rolls

1/2 c. warm water (about 110*F)

1/2 c. warm milk

1 egg

1/3 c. butter, softened

1/3 c. white sugar

1 tsp. salt

3 3/4 c. all-purpose flour

1 (.25 oz) package active dry yeast (I buy it in bulk and used 2 1/2 tsp.)

1/4 c. butter, softened

Place water, milk, egg, butter, sugar, salt, flour, and yeast in the pan of the bread machine in the order recommended by the manufacturer.  Select dough/knead cycle & first rise cycle, then press start.

When the cycle finishes, turn dough out onto a lightly floured surface.  Divide dough in half.  Roll each half into a 12 inch circle and spread with softened butter over both entire rounds.  Cut each circle into 8 wedges (a pizza cutter works great for this).  Roll wedges starting at the wide end; roll gently but tightly.  Place point side down on ungreased baking sheet.  Cover with clean kitchen towel and put in a warm place, let rise 1 hour.  Meanwhile, preheat oven to 400*

Bake for 10-15 minutes, until golden (10 on the nose was perfect for me, 15 would have burnt them).

Enjoy!

Source: allrecipes.com  

Menu Plan Monday

Oh, is it Wednesday already?  Yup.  That is how my week is going.  My new years resolution was to be more organized...not sure it is going so well!

Wednesday: Baked Potato Soup & Sweet Dinner Rolls
Thursday: Herb Crusted Salmon with Mixed Greens Salad & Minnesota Wild Rice Pilaf
Friday: Tacos in a bag
Saturday: Beef-Broccoli Lo Mein & Egg Rolls
Sunday: My Favorite Meatloaf, Green Beans, & Mashed Potatoes


Snacks/Extras:
*Chewy Granola Squares
*Jerky Lovers Jerky
*Hot Chocolate Chip Cookies
*Glass Block Jello

January Menu Plan

I am running behind again!  What is new, LOL!  Here is a rough sketch of my monthly menu plan.  I will get more detailed when I do each weeks.  This is mainly so that I can get my bulk shopping trip done!  :)

5th:  Baked Potato Soup & Sweet Dinner Rolls

6th: Herb Crusted Salmon with Mixed Greens Salad & Minnesota Wild Rice Pilaf

7th: Tacos in a bag

8th: Beef-Broccoli Lo Mein

9th: My Favorite Meatloaf

10th: Penne Pasta with Gorgonzola & Chicken & French Baguettes

11th: Swedish Meatballs & Peas & Bacon
12th: Ham & Swiss Sliders
13th: Clam Chowder
14th: Homemade Pizza with my Homemade Crust
15th: Western BBQ Burgers
16th: Chili & Cornbread
17th: Northwoods Wild Rice Soup & Butter Dips
18th: Beef with Snow Peas & Rice
19th: Sweet & Spicy Shredded Pork, Cilantro Lime Rice, Beans and other assorted tortilla fixings
20th: Cauliflower Soup & Golden Crescents
21st: Taco Night
22nd: Slow Cooker Beef Stew
23rd:  Sloppy Joes

24th: Cajun Chicken Pasta

25th: BBQ Beef Bites

26th: Drunken Pork Chops

27th: Balsamic Glazed Salmon Fillets

28th: Homemade Pizza with my Homemade Crust

29th: Chicken Tortilla Soup
30th: Best Beef Dip Ever
31st: Pan Seared Chicken with Artichokes and Pasta

Try to start making my own bread, starting with this simple recipe: http://www.thesimpledollar.com/2007/11/04/homemade-bread-cheap-delicious-healthy-and-easier-than-you-think/