Sweet and soft rolls!!

I did these yesterday! THEY ARE SOOOOO YUMMY. They do take some time to do but WELL worth the effort I got it from a website called foodieshope.org (see link). YUMMY!!


Sweet and Soft Dinner Rolls:
Who wouldn't love the sweet and soft dinner rolls? But stopping yourself with just eating one or two would be a huge problem! Haha. I found this recipe in one of the Jewish Bread-making book borrowed from the library. Recipe sounded great to me when I read it although I made some adjustments ie adding a bit less sugar than recommended in the recipe.
If you don't want 15-18 rolls, cut the recipe into half to bake less than a dozen rolls. You can also make full recipe dough, cut the dough into half and freeze half the dough for later use. All you have to do is thaw the dough completely, knead a little, divide into rolls and let it rise until it doubles and bake.

For sweet rolls, you need:
1 tbsp active dry Yeast,
4 tbsp Sugar,
1 cup + 2 tbsp Warm Milk (2% milk will do nicely),
1 tsp Salt,
1 Egg to add to the dough (optional, skip it if you don't like Eggs)
2 tbsp Butter,
3 1/2 to 4 cups Plain flour or mix Wheat and White flour,
1 egg beaten for glazing/brushing the rolls (Optional, but gives rolls a gorgeous reddish color if you Egg glaze) or you can use melted Butter or milk to brush. on top.

To bake these:
1. Mix the Yeast, 1 tsp Sugar (out of 4 tbsp sugar), 2 tbsp warm milk (90F to 110F), let it froth for 5-10min.
2. Heat 1 cup of milk, rest for the sugar with butter until butter melts in the milk and keep aside until it cools down just "warm to touch" temperature. Add 1 egg (optional) and beat well.
3. Sift 3 1/2 cups Plain flour with Salt. Make a well in the center, add Yeast mix, mix. Add the milk mixture, mix, knead it well until you get a soft dough, not sticky. Add more flour if you want if you find the dough sticky or use the mixer with kneader and adjust the flour.
4. Keep the dough wrapped in the fridge for 2 hours to let it rest and relax. Take it out and divide the dough into 15 balls. Place them on a lightly oil or butter sprayed cookie sheet as shown, cover with a clean towel, let it double in size for 1-2hrs.
5. Preheat the oven at 425F. Uncover the rolls, brush it with beaten Egg glaze for the best dark reddish color or with melted butter if you want and then place the cookie sheet in the middle rack.
6. Bake for 12-16mins or until they are puffed up and baked, depending on your oven efficiency. Take them out, cool them on a rack. Once cooled, you can store them in Zip lock bag.

Ready for Jam or Jelly!!

Kid tested mother approved! *

On my new phone I found healthy recipe site that has TONS of great recipes. My husband and I are trying to eat better but both of us have a BIG sweet tooth so I looked on here and found a lot. As I go through them I will rate them and take pictures along with all other recipes I find!

This one is AWESOME!! Tastes great and easy to do.  They seem to flatten out so I think next time I will make them as bars instead. Here you go! 4.5 out of 5 stars! If they didn't flatten out and become one big cookie I would have gave it 5 stars! Just an FYI!
***I totally forgot to put in flour with this batch they tasted great anyway! If you put flour in it then the dough is crumbly put it in a brownie kind of pan (put Pam on the pan) They are awesome!!

80 calorie chocolate chip cookies

SUBMITTED BY: TERRIANGEL

25 Minutes to Prepare and Cook

Ingredients

1/2 cup granulated sugar

1/2 cup brown sugar

1/4 cup butter or margarine, melted 

1 egg white 

1 cup flour

1/2 tsp. baking soda 

1/2 cup chocolate chips

Directions

1)Mix all ingredients until well combined

2)Drop by teaspoonful on a cookie sheet, counting out 26 cookies. (Ok I made 23 but still)

3) Add just a splash of water if needed to make dough stick together. (I added skim milk instead)

Bake at 350 for 8-11 minutes.

Enjoy!

Number of Servings: 26

Recipe submitted by SparkPeople user TERRIANGEL.

Number of Servings: 26

Nutrition Facts
Servings Per Recipe: 26
Serving Size: 1 serving
Amount Per Serving
Calories		83.3
Total Fat		2.9 g
	Saturated Fat	1.8 g
	Polyunsaturated Fat	0.1 g
	Monounsaturated Fat	0.8 g
Cholesterol		4.9 mg
Sodium		40.4 mg
Potassium		33.5 mg
Total Carbohydrate		14.2 g
	Dietary Fiber	0.3 g
	Sugars	5.8 g
Protein		0.8 g

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tomato Spinach Pizza *

This one is SUPER yummy! I was really surprised! LOVE IT! If you don't have a bread maker you can knead by hand or put in a mixer with a dough hook.

• 9 Servings
• Prep: 1 hour Bake: 20 min.

Ingredients

• 1-1/4 cups water (70° to 80°)
• 2 tablespoons olive oil
• 3/4 teaspoon salt
• 4 cups all-purpose flour
• 1 tablespoon active dry yeast
• 
  TOPPINGS:
• 1 tablespoon olive oil
• 3 tablespoons grated Parmesan cheese
• 1 tablespoon Italian seasoning
• 3/4 teaspoon garlic salt
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 3 plum tomatoes, thinly sliced
• 2 cups (8 ounces) shredded part-skim mozzarella cheese

Directions

• In bread machine pan, place the first five ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
• When cycle is completed, turn dough onto a lightly floured surface. Roll into a 16-in. x 11-in. rectangle. Transfer to a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Build up edges slightly. Prick dough thoroughly with a fork. Brush with oil; sprinkle with Parmesan cheese, Italian seasoning and garlic salt. Top with spinach, tomatoes and mozzarella cheese.
• Bake at 375° for 17-22 minutes or until crust is golden brown and cheese is melted. Broil 4-6 in. from the heat for 2-3 minutes or until cheese is golden brown. Yield: 9 servings (18 slices).

Nutritional Analysis: 2 slices equals 330 calories, 10 g fat (4 g saturated fat), 16 mg cholesterol, 523 mg sodium, 46 g carbohydrate, 3 g fiber, 14 g protein. Diabetic Exchanges: 3 starch, 1 lean meat, 1 fat.

Honey Basil Chicken *

I got this off the internet but totally can't remember from where. It is healthy. I would suggest putting it over rice or something. SUPER moist!

1 cup raspberry vinegar

3 tbsp Dijon mustard

2 tbsp low sodium soy sauce (I did not have low sodium so I used regular)

2 tbsp honey

2 tbsp minced basil

1/2 tsp thyme (I hate thyme so I skipped it and used garlic powder)

Pinch of salt and pepper

4 boneless, skinless chicken breast

In a shallow glass baking dish, mix everything together and then add the chicken coat all sides and marinate for 15 min at room temp (I would suggest longer because it would soak in better)

The recipe says to grill or to broil, I grilled it was worth it.

Also says to boil the marinade in a sauce pan until it is reduced by half. I did it but did not use it smelled too much like vinegar to me but who knows maybe you will like it :)

Per serving: 175 Calories, 1.7 fat (8% of calories), 0.2 g dietary fiber, 66 mg cholesterol, 521 mg sodium.

Café Au Lait Puddings

Hubby likes coffee a lot so I found this one. It is according to him awesome! (not a coffee fan myself) got it from epicurious.com

Yield: Makes 4 servings

active time: 15 min

total time: 45 min

Fans of milky coffee will go crazy for these softly set little puddings adorned with whipped cream. Use decaffeinated instant coffee granules if you will be serving them to children or caffeine-wary adults.

2 cups whole milk

• 3 tablespoons instant coffee granules
• 2 tablespoons plus 2 teaspoon cornstarch
• 1/4 cup plus 2 tablespoon sugar, divided
• 1/2 cup heavy cream
• 1/4 teaspoon pure vanilla extract
• Cinnamon for sprinkling

• Equipment: 4 (4-to 5-ounces) cups or ramekins

Spaghetti Sauce

This one is YUMMY but still working on it to tweek it the way I like it. I cannot eat onions. But this one works great. I got this one from Epicurean.com

2 tablespoons olive oil
3/4 cup(1 3/4 dL)tomato paste
2 1/2 cups(6dL)peeled and chopped fresh or canned tomatoes
1 carrot, grated, OR 1 tsp. sugar
1/2 teaspoon freshly ground pepper
1 tablespoon basil, crumbled
5 tablespoons butter
Salt to taste

Directions:

Heat the oil in a heavy-bottomed saucepan. Stir in the tomato paste, tomatoes, carrot, pepper, and basil. simmer for 30 minutes. If the sauce becomes too thick, add a little water. Cook 15 minutes more, then stir in the butter and salt. Serve with cooked pasta.

I. Italian Tomato Sauce with Ground Beef: Add 1 lb. ground beef to the heated oil. Cook, stirring and breaking the beef into tiny pieces, until the meat loses its pinkness. If the beef is fat, spoon off all but 3 tablespoons of fat and proceed as directed.

II. Italian Tomato Sauce with Garlic and Onions: Cook 1 onion, chopped, and 2 cloves garlic, minced, in the heated oil for 3 minutes before adding the remaining ingredients.

This is a simple sauce with no onions or garlic; the grated carrot adds a little sweetness, but if you prefer, use a little sugar to counter the acidity of the tomatoes. for a more robust flavor, try one of the variations.

Alabama pulled pork sandwiches*

From the Cooking light magazine! SOOOOO yummy I couldn't stop eating it (guessing that sort of defeats the purpose of eating light! LOL) I did not do the biscuits I got too lazy!

These pulled pork sandwiches, topped with Alabama-style white barbecue sauce and served on homemade biscuits, are perfect for casual entertaining.

Yield: 12 servings (serving size: 2 biscuits, 1/4 cup pork, and 2 1/2 teaspoons sauce)


SAUCE:
1/2 cup reduced-fat mayonnaise
2 tablespoons white vinegar
1 teaspoon coarsely ground fresh pepper
1 teaspoon fresh lemon juice
Dash of salt

PORK:
1 1/4 pounds pork tenderloin, trimmed
1/2 cup apple cider vinegar
1/4 cup water
3 tablespoons brown sugar
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1/2 teaspoon ground red pepper
1/2 teaspoon chili powder
1/4 teaspoon garlic powder

BISCUITS:
2 cups all-purpose flour (about 9 ounces)
2 1/2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup mashed cooked sweet potato (about 3/4 pound)
2 tablespoons brown sugar
3 tablespoons butter, melted
2/3 cup fat-free milk
Cooking spray


To prepare sauce, combine the first 5 ingredients in a small bowl. Cover and chill.
To prepare pork, cut pork in half lengthwise; cut crosswise into 2 1/2-inch pieces.
Combine apple cider vinegar and next 7 ingredients (through garlic powder) in a medium saucepan; bring to a boil. Add pork to pan. Cover, reduce heat, and simmer 1 hour or until tender. Remove pork from cooking liquid; shred with 2 forks. Place pork in a serving dish; pour cooking liquid over pork.
Preheat oven to 425°.
To prepare biscuits, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, 1 teaspoon salt, and cinnamon in a large bowl; stir with a whisk. Combine potato, 2 tablespoons sugar, butter, and milk; stir well. Pour over dry ingredients; stir until a soft dough forms (dough will feel sticky). Turn dough out onto a floured surface; knead lightly 5 to 6 times. Roll dough into a 10-inch circle; cut 24 biscuits with a floured 2-inch biscuit cutter. Place on a baking sheet coated with cooking spray. (Reroll dough scraps, if necessary.) Bake at 425° for 12 minutes or until lightly browned. Remove biscuits from pan; cool on a wire rack. Serve with pork and sauce.

CALORIES 211 (26% from fat); FAT 6g (sat 2.7g,mono 1.5g,poly 0.4g); IRON 2mg; CHOLESTEROL 39mg; CALCIUM 91mg; CARBOHYDRATE 25.8g; SODIUM 772mg; PROTEIN 13g; FIBER 1.2g

Lemon Herb Marinated Chicken *

I got this recipe from a website that I cannot remember. It tastes kind of like a cook chicken you get from the grocery store. I LOVE IT! Have discovered you do not want to double the recipe or cook in the oven does not taste all that good. :) Those of you that are not big lemon fans this does not have a lemon taste at all! I am not a lemon fan myself.

2 tbsp Olive Oil

1 tbsp lemon Juice

1/2 tsp Rosemary (I used basil instead I don't like rosemary)

1/2 tsp salt

1/4 tsp pepper

1 lb boneless skinless chicken breast

1) Put all ingredients in a plastic bag let it marinade for no more than 30 minutes turning once if necessary.

2) Cook on medium grill for about 20-25 min (10 min on each side approx).

DONE!! That easy!

Daycare

I am taking care of a friend of mine little girl so sorry I have not added the new ones yet. I promise to add some this weekend! :)

Adding new recipes!

I will be adding a whole bunch of news ones in the next couple of weeks! I am trying a whole bunch of healthier ones but don't taste like it (trying to "trick" my hubby to eat healthier food) Hubby always thinks that if he sees lowfat on the package it tastes bad! I am GOING to prove him wrong!

Strawberry Almond cream tart*

I got this recipe from cooking light magazine! It is excellent! People who reviewed the recipe cut down a little on the sugar for the glaze because they thought it to be too sweet! We LOVED IT!

Prepare the crust and filling up to 2 days ahead; assemble the morning of your brunch. You'll have extra glaze--try it on ice cream or pound cake.

Yield: 10 servings

Ingredients

• CRUST:
• 36 honey graham crackers (about 9 sheets)
• 2 tablespoons sugar
• 2 tablespoons butter, melted
• 4 teaspoons water
• Cooking spray
• 
  FILLING:
• 2/3 cup light cream cheese
• 1/4 cup sugar
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 
  TOPPING:
• 6 cups small fresh strawberries, divided
• 2/3 cup sugar
• 1 tablespoon cornstarch
• 1 tablespoon fresh lemon juice
• 2 tablespoons sliced almonds, toasted

Preparation

Preheat oven to 350°.

To prepare crust, place crackers in a food processor; process until crumbly. Add 2 tablespoons sugar, butter, and water; pulse just until moist. Place mixture in a 9-inch round removable-bottom tart pan coated with cooking spray, pressing into bottom and up sides of pan to 3/4 inch. Bake at 350° for 10 minutes or until lightly browned. Cool completely on a wire rack.

To prepare filling, combine cream cheese, 1/4 cup sugar, and extracts in a medium bowl; stir until smooth. Spread mixture evenly over bottom of tart shell.

To prepare topping, place 2 cups strawberries in food processor; process until pureed. Combine strawberry puree, 2/3 cup sugar, and cornstarch in a small saucepan over medium heat, stirring with a whisk. Bring to a boil, stirring constantly. Reduce heat to low; cook 1 minute. Remove glaze from heat, and cool to room temperature, stirring occasionally.

Combine 4 cups strawberries and juice; toss to coat. Arrange berries, bottoms up, in a circular pattern over filling. Spoon half of glaze evenly over berries (reserve remaining glaze for another use). Sprinkle nuts around edge. Cover and chill 3 hours.

Note: You can use either an 8 x 12-inch rectangular pan or a 9-inch round tart pan. The recipe also works with a 9-inch springform pan and a 10-inch pie plate.

Nutritional Information

Calories:

289 (28% from fat)

Fat:

8.9g (sat 4.2g,mono 1.7g,poly 0.5g)

Protein:

4.5g

Carbohydrate:

48.7g

Fiber:

3g

Cholesterol:

15mg

Iron:

1.3mg

Sodium:

242mg

Calcium:

59mg

Yellow cake

Got this from American test kitchen! Takes a few steps but tastes better than the box cake mixes I think!

Fluffy Yellow Layer Cake
from the Episode: Everyone's Favorite Cake


Nonstick cooking spray can be used for greasing the pans (proceed with flouring as directed). Bring all ingredients to room temperature before beginning. Frost the cake with our Foolproof Chocolate Frosting (see related recipe) or your favorite topping.

Makes two 9-inch cake layers
2 1/2 cups cake flour , plus extra for dusting pans
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon table salt
1 3/4 cups sugar (12 1/4 ounces)
10 tablespoons (1 1/4 sticks) unsalted butter , melted and cooled slightly
1 cup buttermilk , room temperature
3 tablespoons vegetable oil
2 teaspoons vanilla extract
6 large egg yolks , room temperature
3 large egg whites , room temperature


1. Adjust oven rack to middle position and heat oven to 350 degrees. Grease two 9-inch-wide by 2-inch-high round cake pans and line bottoms withparchment paper. Grease paper rounds, dust pans with flour, and knock out excess. Whisk flour, baking powder, baking soda, salt, and 1 1/2 cups sugar together in large bowl. In 4-cup liquid measuring cup or medium bowl, whisk together melted butter, buttermilk, oil, vanilla, and yolks.

2. In clean bowl of stand mixer fitted with whisk attachment, beat egg whites at medium-high speed until foamy, about 30 seconds. With machine running, gradually add remaining 1/4 cup sugar; continue to beat until stiff peaks just form, 30 to 60 seconds (whites should hold peak but mixture should appear moist). Transfer to bowl and set aside.

3. Add flour mixture to now-empty mixing bowl fitted with whisk attachment. With mixer running at low speed, gradually pour in butter mixture and mix until almost incorporated (a few streaks of dry flour will remain), about 15 seconds. Stop mixer and scrape whisk and sides of bowl. Return mixer to medium-low speed and beat until smooth and fully incorporated, 10 to 15 seconds.

4. Using rubber spatula, stir 1/3 of whites into batter to lighten, then add remaining whites and gently fold into batter until no white streaks remain. Divide batter evenly between prepared cake pans. Lightly tap pans against counter 2 or 3 times to dislodge any large air bubbles.

5. Bake until cake layers begin to pull away from sides of pans and toothpick inserted into center comes out clean, 20 to 22 minutes. Cool cakes in pans on wire rack for 10 minutes. Loosen cakes from sides of pans with small knife, then invert onto greased wire rack and peel off parchment. Invert cakes again and cool completely on rack, about 1 1/2 hours.

Chocolate Frosting

I got this one from Americas test kitchen! I LOVE this frosting (I otherwise hate frosting)

Chocolate Frosting

This frosting may be made with milk, semisweet, or bittersweet chocolate. For our Fluffy Yellow Layer Cake (see related recipe), we prefer a frosting made with milk chocolate. Cool the chocolate to between 85 and 100 degrees before adding it to the butter mixture. The frosting can be made 3 hours in advance. For longer storage, refrigerate the frosting, covered, and let it stand at room temperature for 1 hour before using.

Makes 3 cups to frost one 9-inch 2-layer cake
20 tablespoons (2 1/2 sticks) unsalted butter , softened (60 to 65 degrees)
1 cup confectioners' sugar (4 ounces)
3/4 cup Dutch-processed cocoa
Pinch table salt
3/4 cup light corn syrup
1 teaspoon vanilla extract
8 ounces milk chocolate , melted and cooled slightly (see note)
In food processor, process butter, sugar, cocoa, and salt until smooth, about 30 seconds, scraping sides of bowl as needed. Add corn syrup and vanilla and process until just combined, 5 to 10 seconds. Scrape sides of bowl, then add chocolate and pulse until smooth and creamy, 10 to 15 seconds. Frosting can be used immediately or held (see note).

Turkey/chicken tetrazzini recipe

Turkey/chicken tetrazzini recipe

8 oz. noodles, broken into small pieces and cooked per box directions
1/4 c. (half stick) butter
1/4 c. flour
1 & 1/2 tsp salt
1/2 tsp pepper
1 c. milk
1 c. chicken broth
2 c. cut up, cooked chicken or turkey
parmesan cheese (optional)

Cook the noodles per box directions and drain. While noodles are cooking, melt butter in a pan, then stir in flour, salt, and pepper. Add milk and chicken broth and cook over low/med heat, stirring frequently, until mixture begins to thicken. After noodles are drained, put them back in the pan, adding turkey/chicken as well as the creamy sauce. Stir all together and place in lightly greased 9x13" pan. Sprinkle parmesan cheese on top, if desired, and bake at 350 degrees for 30 minutes, or until heated through.

Artisan Bread (no kneading at all)

This one is even easier than the soft bread just looks like more! SOOOO yummy

Artisan Bread

3 c. warm water
1 & 1/2 Tbsp salt (kosher or sea salt is recommended, but not necessary)
1 & 1/2 Tbsp yeast
6 c. flour
cornmeal

Supplies You Will Need

pizza stone (or overturned baking sheet)
cutting board or rimless cookie sheet (or pizza peel!)
broiler pan or shallow pan
2 c. water
serrated knife
extra flour

Combine warm water and salt and yeast, stir to combine. Add 6 c. of flour and stir either by hand, food processor, or mixer until mixture is evenly combined/moist. Dough will be sticky. DO NOT KNEAD; just make sure the dough is moist throughout and that's good enough--it doesn't take long at all. Cover LOOSELY in a large container or bowl (I used saran wrap, but make sure you grease the top of the saran wrap as mixture can rise high and stick to the plastic wrap...don't ask how I know! ;)), leaving a little space for the gases to escape. Allow mixture to rise for at least 2 hours, up to 5 hours. At this point you can work with the dough, but it will be REALLY sticky. A better method is to refrigerate the dough for 2 or 3 hours and then it is MUCH easier to work with (again, don't ask me how I know! ;)).

Now is when things get easy. The above mixture will make about 4 1-pound loaves of bread, so when you're ready to bake, take a small handful of flour and sprinkle it on top of the dough mixture. Then remove 1/4 of the mix, which will be about the size of a grapefruit. It'll look really small, but it really bakes up. You'll want to dust the chunk of dough with a little bit of flour. Remember, don't KNEAD the dough, all you have to do is pull the dough from the top and kind of fold it under the bottom so you have a round loaf. Then set it on a rimless cookie sheet that is liberally sprinkled with cornmeal. Now you let the bread rest for 40 minutes.

But WAIT! Put the remaining mixture into the refrigerator--it will last for up to 2 weeks. Just continue the same process in the future--when you want a chunk of dough, sprinkle all the dough with a bit of flour, then remove a grapefruit-size chunk, and refrigerate remaining dough.) After 20 minutes, preheat your oven to 450 degrees and put a pizza stone (or an upside down cookie sheet if you don't have a stone) on the middle rack. Place a broiler pan or shallow pan on the very top rack of the oven, making sure there's enough room for your bread to rise while it bakes. (I actually had to move my bread-baking rack to the bottom rack, which worked out just fine.) Allow the pizza stone to heat up for 20 minutes. After the 20 minutes, your bread has now had a chance to rest for 40 minutes. It won't necessarily look like it's risen at all. No big deal. Now you sprinkle the top of your loaf of bread with flour--be generous. Then take a serrated knife and slash the top of the bread, about 1/4" in depth. I just slashed it like a cross or an "x." The flour allows you to slash the bread even though it's very sticky.

At this point you are ready to put your bread in your hot oven on the hot stone. Taking your cookie sheet, with a quick forward shake of your wrist, the dough should slide off and onto the pan. (It takes a little practice...my first loaf had one section where it stuck to the cookie sheet, so my loaf was slightly oblong rather than round...still tastes good no matter what shape the bread is though! That's why you want to be liberal with the sprinkling of cornmeal!) As soon as you get the dough on the stone, pour 2 cups of water into the shallow pan you have on your top rack and shut the door quickly so the steam stays in the oven. Now you bake your bread for 30 minutes. Because this is a high-moisture bread, no matter how dark the crust gets (and mine got to be a very deep golden color--not brown, nice and golden), the inside will remain super soft and you don't have to worry about it drying out.

When the bread is finished, take it out of the oven and let it cool on a cooling rack. (We did not let it cool last night--couldn't wait!) The crust will be super crispy. As it starts to cool, some of the crispiness might decrease, but once it is fully cooled, the crispy crust returns.

Once you try this, you will realize how flavorless other breads are that you have made. Not necessarily dinner rolls, but breads--it's the crust that gives it so much flavor and crunch, yet the inside is so amazingly soft, you won't believe it!