Recipe Soiree

Last Post Here

2011-03-17T19:17:00.000-07:00

Hi everyone!

I've decided to incorporate my blogs. It's too confusing to keep three going at once. I'm combining my cooking blog, Recipe Soiree, with my main blog, Outside the Juice Box. I hope you'll join me there. You'll get all the great recipes that you get here daily, and weekly cooking tutorials; Also, weekly craft projects, frugal living tips and much more. So, hop on over to http://outsidethejuicebox.blogspot.com/

Thanks so much for being part of this blog. With so many blogs available, I'm so glad you decided to follow this one and I hope to see you at Outside the Juice Box

Erin Go Bragh! Lucky Charms Cupcakes

2011-03-16T16:33:00.000-07:00

Happy St. Patrick's Day everyone! I found the most adorable recipe on Betty Crocker's website. It was for Lucky Charms Cupcakes . Mashmallow cereal, cake and frosting...oh, yeah baby, that's my kind of recipe! So, of course I had to try it out and of course put my own twist on it. The end result: super cute, super easy to make. Here we go:

Ingredients

1 box of yellow cake mix (bake according to box directions. Mine needed water, eggs and oil)
Lucky Charms
green colored sugar or white sugar and green food coloring
green food coloring
cupcake liners
1 can white frosting

Line your cupcake pans with cupcake liners. Mix your cake mix according to box directions.

I added some green food coloring to make my batter more festive.

Mix until your color is completely blended.

Bake cupcakes according to box directions.

Cool completely before you decorate.

While your cupcakes are cooling, make your green sugar, if you weren't able to buy green colored sugar. To do that, in a small bowl, pour about a 1/2 cup white sugar. Add drops of green food coloring. 5-10-drops depending on how dark of a green color you want your sugar to be. I added about 10 to mine. Mix thoroughly and completely. You will want the food coloring completely mixed in the sugar.

When your cupcakes have cooled, frost with white frosting. Sprinkle with colored green sugar. Then sprinkle with Lucky Charms cereal, be sure to include the marshmallows. Mine kept bouncing off, so I took a few at a time and pressed them lightly in the frosting. It stayed just fine. Sprinkle again lightly with green sugar. Add a cute little St. Patrick's Day cupcake topper for added cuteness. The ones I used on my cupcake are available at

Outside The Juice Box , my other blog.

I hope you try making these. They were alot of fun and very yummy, as you can see by the frosting covered faces of my little ones.

Irish Beef Stew

2011-03-16T05:09:00.000-07:00

1/4 cup olive oil
1 1/4 pounds stew beef, cut into 1-inch pieces
6 large garlic cloves, minced
6 cups beef stock or canned beef broth
I cup of Guinness beer
1 cup of fine red wine
2 tablespoons tomato paste
1 tablespoon sugar
1 tablespoon dried thyme
1 tablespoon Worcestershire sauce
2 bay leaves
2 tablespoons (1/4 stick) butter
3 pounds russet potatoes, peeled, cut into 1/2-inch pieces (about 7
cups)
1 large onion, chopped
2 cups 1/2-inch pieces peeled carrots
Salt and Pepper
2 tablespoons chopped fresh parsley

1 Heat olive oil in heavy large pot over medium-high heat. Add beef
and sauté until brown on all sides, about 5 minutes. Add garlic and
sauté 1 minute. Add beef stock, Guinness, red wine, tomato paste,
sugar, thyme, Worcestershire sauce and bay leaves. Stir to combine.
Bring mixture to boil. Reduce heat to medium-low, then cover and
simmer 1 hour, stirring occasionally.

2 While the meet and stock is simmering, melt butter in another
large pot over medium heat. Add potatoes, onion and carrots. Sauté
vegetables until golden, about 20 minutes.

3 Add vegetables to beef stew. Simmer uncovered until vegetables and
beef are very tender, about 40 minutes. Discard bay leaves. Tilt pan
and spoon off fat. Transfer stew to serving bowl. Sprinkle with
parsley and serve. (Can be prepared up to 2 days ahead. Salt and
pepper to taste. Cool slightly. Refrigerate uncovered until cold,
then cover and refrigerate. Bring to simmer before serving.)

Irish Oatmeal Soda Bread

2011-03-16T05:07:00.000-07:00

2 1/2 cups oatmeal
2 cups buttermilk
2 1/2 cups flour
1 teaspoon salt
1 teaspoon baking soda
Flour for dusting
1/2 teaspoon butter

In a mini-food processor, fitted with a metal blade, pulse the oatmeal until the meal is very fine. Remove from the processor and turn into a mixing bowl. Stir the buttermilk into the oats and cover with plastic wrap. Let the oatmeal steep in the buttermilk for 12 hours.

In a mixing bowl, sift the other ingredients together. Stir in the steeped oatmeal and mix well. If the mixture is too wet add a little More flour.

Preheat the oven to 350º. Grease a 9-inch round cake pan with the butter.

Lightly dust the work surface with some flour. Turn the dough out onto the surface and knead the dough a couple of times to form a soft ball like shape. Press the dough into a round about 2 inches thick. Using a sharp knife, make a criss-cross cut into the bread. Place the bread in the prepared pan.

Bake until golden brown, about 25 to 30 minutes. Remove from the oven and cool on a wire rack.

Serve the bread warm with butter.
Yield: 6 to 8 servings

Butterscotch Fondue

2011-03-16T05:05:00.001-07:00

2 cans sweetened condensed milk, 14 oz each

2 cups packed brown sugar

1 cup butter, melted

2/3 cup light corn syrup

1 tsp. vanilla

1/4 cup rum or milk

1/4 cup milk

Assorted dippers, such as apple slices, strawberries, orange sections, cookies and/or cubed brownies

In 4 quart slow cooker, stir together sweetened condensed milk, brown sugar, melted butter, corn syrup, and vanilla. Cover and cook on low setting (do not use high setting) for 1 to 2 hours.Whisk in rum and milk until smooth. Serve at once or keep warm, covered, on warm setting for up to 2 hours, stirring occasionally to keep from scorching. Serve fondue with dippers, swirling pieces as you dip. Makes about 20 servings

Chicken Stuffed Shells

2011-03-15T04:57:00.000-07:00

1 box large pasta shells, cooked and drained
2 c. cooked, diced chicken
1 box chicken stuffing mix
2 cans cream of chicken soup
1 soup can milk

Prepare stuffing mix. Mix in chicken and one can of cream of chicken soup. Stuff into shells. Place in casserole dish. Mix soup and milk together, pour on top. Bake at 350 for 30 minutes, covered

Delmonico Potato Casserole

2011-03-15T04:55:00.000-07:00

3 Tbsp. unsalted butter

1 onion, chopped fine

2 garlic cloves, minced

2 1/2 cups heavy cream

1 1/2 cups low sodium chicken broth

2 1/2 pounds Yukon Gold potatoes, peeled and cut into 1/2 inch cubes

1/8 tsp. grated nutmeg

Salt and pepper

1 tsp. grated zest and 2 tsp. juice from 1 lemon

5 cups frozen shredded hash brown potatoes, thawed and patted dry with paper towels

3/4 cup grated Parmesan cheese

1/4 cup finely chopped fresh chives

Adjust oven rack to upper middle position and heat oven to 450. Melt 1 Tbsp. butter in Dutch oven over medium high heat. Cook onion until softened, about 3 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in 2 cups cream,1 cup broth, Yukon Golds, nutmeg, 2 tsp. salt, and 1 tsp. pepper. Bring to boil, reduce heat to medium and simmer until potatoes are translucent at edges and mixture is slightly thickened, about 10 minutes. Off heat, stir in lemon zest and juice. Transfer potato mixture to 13 x 9 inch baking dish. Bake until bubbling around edges and surface is just golden, about 20 minutes. Meanwhile, melt remaining butter in large nonstick skillet over medium high heat. Cook shredded potatoes until beginning to brown,a bout 2 minutes. Add remaining cream, remaining broth and 1/2 t. pepper to skillet. Cook, stirring occasionally, until liquid has evaporated, about 3 minutes. Off heat, stir in 1/2 cup cheese and 2 Tbsp. chives. Remove baking dish from oven and top with shredded potato mixture. Sprinkle with remaining cheese and continue to bake until top is golden brown, about 20 minutes. Let cool 15 minutes. Sprinkle with remaining chives. Serve. Serves 8 to 10

Antipasto Kabobs

2011-03-15T04:54:00.000-07:00

16 refrigerated cheese filled tortellini, about 2 oz

6 oz. thinly sliced salami or other thinly sliced cooked meat

1 can artichoke hearts, drained and halved or quartered, 14 oz

16 large pimiento stuffed green olives

16 pickled banana peppers or small pepperoncini salad peppers

16 red or yellow cherry tomatoes

1 recipe herb balsamic vinaigrette or 2/3 cup bottled Italian salad dressing, recipe follows

Cook pasta according to package directions; drain. Rinse with cold water; drain well. Fold salami slices in half; roll up. On sixteen 6 inch wooden skewers, thread salami rolls, tortellini, artichoke pieces, olives, peppers, and tomatoes. Put kabobs in single layer in shallow plastic storage containers. Drizzle Herb Balsamic Vinaigrette over kabobs. Cover land chill for at least 2 hours or up to 24 hours, turning kabobs occasionally. Drain kabobs to serve. Makes 16 kebabs. Note: If desired, substitute 1 cup cubed provolone cheese or mozzarella cheese for the tortellini

Herb Balsamic Vinaigrette: In screw top jar, mix 1/3 cup olive or or salad oil; 1/3 cup white balsamic, balsamic or red wine vinegar, 1 Tbsp. snipped fresh thyme, oregano, or basil, or 1/2 tsp. dried thyme, oregano or basil and 1 clove garlic, minced. Cover and shake well.

Cherry Cheesecake Cookie Bars

2011-03-15T04:51:00.000-07:00

4 1 ounce each, unsweetened baking chocolate, broken into pieces
1 cup butter, (2sticks)
2 1/2 cups sugar, divided
4 eggs
1 teaspoon vanilla extract
2 cups flour
1, 8 ounce package cream cheese, softened
1 3/4 cup mini kisses (milk chocolate or semi sweet), (10 oz)
baking pieces, divided
1/2 cup chopped red or green Maraschino cherries (optional)
1/2 teaspoon almond extract
few drops red food coloring (optional)

Heat oven to 350 degrees. Grease 13x9x2 baking pan.

Place baking chocolate and butter in microwave-safe bowl. Microwave on High 2 to 2 1/2 minutes, stirring after each minute until mixture is melted. Beat in 2 cups sugar, 3 eggs and vanilla until blended.
Stir in flour; spread batter in prepared pan.
Beat cream cheese, remaining 1/2 cup sugar and remaining 1 egg
together. Stir in 1 1/4 cups mini kisses, cherries and almond extract. Add food coloring, if desired.

Drop by spoonfuls over top of chocolate mixture in pan. Bake 35-40 minutes or just until set.
Remove from oven, immediately sprinkle remaining 1/2 cup
mini-kisses over top.
Cool completely in pan on wire rack.
Cut into bars. Cover, refrigerate leftover bars.
Makes 3 dozen bars.

Mashed Potato Meatloaf

2011-03-14T04:20:00.001-07:00

.
1 1/2 lbs. Ground beef
1 1/2 cups leftover stuffing or 6 oz. Package stuffing mix
3/4 cup ketchup
2 large eggs
2 cups cold leftover mashed potatoes
1 cup shredded cheddar cheese

Mushroom Gravy
.
3 Tbsp. Butter
3/4 cup sliced mushrooms
1 tsp. Minced garlic
3 Tbsp. Flour
1 1/2 cups beef broth
Salt and pepper, to taste

Preparation:
.
Preheat oven to 350 degrees.

Place ground beef, leftover stuffing or stuffing mix, ketchup and eggs in a large bowl. Mix with your hands. Form a loaf and place in a 9 x 13 baking dish. Bake 50 minutes.

Remove meatloaf from oven. With your clean hands, spread the mashed potatoes over the meatloaf. Smooth with a spatula. Sprinkle cheese on top.

Return meatloaf to oven. Bake another 10 minutes or until cheese is melted and meatloaf is cooked to 160 degrees F.

Let meatloaf rest 10 minutes before cutting. In the meantime, make the mushroom gravy: Heat butter in a skillet over medium heat. Add mushrooms and garlic. Cook until mushrooms are browned.

Sprinkle flour over mixture. Whisk constantly for 1-2 minutes. Add beef broth. Cook, whisking frequently, until thickened, 10 minutes. Taste and adjust seasonings. Serve meatloaf sliced, with gravy.

Peanut Butter Ho Ho Cake

2011-03-14T04:19:00.000-07:00

1 Duncan Hines devils food cake mix
1 cn Betty Crocker creamy deluxe Chocolate frosting
1/2 c Butter; room temp
5 TB Crisco
1 c Sugar
1/2 c Milk; room temperature
3 TB Flour
3/4 c Peanut butter

Prepare cake mix and bake in a 9 By 13 Cake pan. Let cool.

Cream butter, Crisco, and sugar. Add milk, flour, and peanut butter. Blend and whip until fluffy. Spread on cooled cake. Refrigerate a few hours until filling is thoroughly chilled. Remove foil lid from can of frosting and microwave until the mixture thins and is pourable. Check at 5-8 second intervals by stirring. It probably won't take longer than 30 seconds. You don't want the filling warm. Pour frosting over chilled cake until evenly spread. Refrigerate again unil frosting is chilled.

Savory Chicken Bites

2011-03-14T04:17:00.000-07:00

Makes 32 chicken appetizers

1 package (8 ounces) cream cheese, room temperature
1/2 teaspoon lemon juice
1/2 teaspoon dried leaf basil, crushed
1/4 teaspoon onion powder
Dash thyme leaves, crushed
1 cup minced cooked chicken
1/4 cup finely chopped celery
1 jar (2 ounces) chopped pimiento, drained
2 cans (8 ounces each) crescent rolls
1 egg, beaten
1 teaspoon sesame seeds, optional

Combine cream cheese, lemon juice, basil, salt, thyme; mix until well blended. Stir in chicken, celery, and pimiento; mix well.

Separate dough into eight rectangles, firmly pressing the perforations to seal. Spread cream cheese mixture over each rectangle, leaving 1/2 inch uncovered on one long edge. Roll up, starting with the long edge which has cream cheese right to the edge; seal edges. Brush rolls with egg; sprinkle with sesame seeds. Cut each roll into 4 portions. Place chicken bites, seam side down, on lightly greased baking sheet. Bake at 375° for 15 to 20 minutes, until golden brown. Serve immediately.

Apple Puff Pancake

2011-03-14T04:15:00.000-07:00

2 Tbs butter
2 eggs
1/2 cup milk
1/2 cup flour
Pinch of salt
2 Tbs brown sugar
1/4 tsp cinnamon
1 apple, peeled, cored, and thinly sliced

Preheat the oven to 400.

Melt the butter in a pie pan in the oven as it's heating and swirl it around to coat the edges.

Mix together the eggs, milk, flour, and salt.

Sprinkle brown sugar and cinnamon over the melted butter. Lay the apple slices down in the butter. Pour the batter over the apple and bake for 30-35 minutes.

Take it out and turn it over onto a serving plate. Cut in slices and serve. Sprinkle with powdered sugar, if desired.

Chicken and Biscuit Pie

2011-03-14T04:13:00.001-07:00

2 cups biscuit mix and about 1/2 cup milk
6 tablespoons butter
6 tablespoons flour
Dash pepper
Dash mace or nutmeg
1/2 teaspoon Worcestershire sauce
Dash of fines herbs or thyme
1 cup half-and-half
1 1/2 cups chicken broth
12 small white onions, peeled, cooked, and drained
4 cups cooked diced chicken
1 1/2 cups frozen peas and carrots, cooked until just tender and drained

Prepare biscuit dough with biscuit mix and milk. On a lightly floured bowl, pat out dough to about 1/2-inch thickness; cut into 9 biscuits about 2 1/2 inches in diameter. Cut remaining dough into tiny biscuits, rounds or squares.

Melt butter in saucepan; add flour, stirring until smooth and bubbly. Add pepper, mace, Worcestershire sauce, herbs, milk, and chicken broth. Cook, stirring, until thickened.

Arrange onions, chicken, and peas and carrots in a lightly buttered 2-quart casserole; pour sauce over all. Arrange     biscuits around top of pie. Brush with more half-and-half or milk. Bake chicken pie at 425° until browned and done, about 25 to 30 minutes.

Booze Cake

2011-03-11T04:25:00.001-08:00

1 1/2 cups raisins
2 cups water
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cloves
1/2 teaspoon grated nutmeg
1/4 teaspoon allspice
1/2 cup (1 stick) butter, softened
3/4 cup granulated sugar
1 egg
1 cup chopped walnuts
2 tablespoons bourbon

Bourbon Hard Sauce Frosting:
1/4 cup butter, softened
3 cups confectioners' sugar
1 egg, slightly beaten
1 tablespoon bourbon

In saucepan simmer raisins and water uncovered 20 minutes; drain, reserving 3/4 cup liquid; cool.
Stir together flour, baking soda, salt and spices; set aside.
In large bowl of electric mixer cream butter and sugar until fluffy. Add egg and beat until well blended. At low speed add flour mixture to creamed mixture alternately with reserved liquid. Sir in raisins, chopped walnuts and bourbon. Divide batter between two greased and floured 8-ich pans. Bake in center of preheated 350 degree F oven about 20 to 25 minutes or until cake springs back when touched with a finger. Cool pans on racks 10 minutes, then invert on racks, turning layers top-side up. Fill and frost with Bourbon Hard Sauce Frosting.

Bourbon Hard Sauce Frosting: Cream butter, then gradually beat in 3 cups confectioners' sugar, egg and bourbon until smooth

Ritz Cracker Chicken

2011-03-11T04:23:00.001-08:00

1-2 lbs chicken, cooked, and shredded.
1 1/2 cup sour cream
1 can Cream of Chicken Soup
9oz box of Ritz crackers, crushed (About 2 sleeves)
1 T poppy seeds
1 cube butter or margarine.
1 TB seasonings - I use garlic and Herb
Garlic
Salt and Pepper
Rice

Melt Butter. Add crushed crackers and poppy seeds. Mix, and set aside.
Mix Sour Cream, Chicken, and Soup. Season with Herbs, Garlic, Salt and Pepper.
Press 1/2 of the cracker mixture into the bottom of a 9x13 dish.
Add 1/2 of the leftover crackers to the chicken mix.
Spread chicken mix over the crackers in the pan.
Sprinkle remaining crackers over the top.
Bake at 350 for 30 min.
Serve over rice.

Blue Cheese and Garlic Burgers

2011-03-11T04:21:00.001-08:00

2 pounds ground chuck
4 ounces blue cheese
2 Tablespoons garlic, minced and drizzled with olive oil
sea salt and freshly ground pepper
1 loaf of good Italian bread, halved and cut into 4 sections

Preheat your grill. Form the meat into 8 equal balls. In 4 of the balls press them down making an indentation for an ounce of the cheese and 1 ½ teaspoons garlic and olive oil mixture. Sprinkle with a small amount of sea salt and a generous twist of black pepper. Take another portion of beef and flatten it in your hand — this is the "lid" for our filled burgers — and place it right on top of the filled half and seal lightly around the edges.
While meat is grilling over hot coals (4 to 5 minutes per side), scoop out some of the inside of bread sections and grill the bread until charred marks appear. When the burgers are done place them inside the bread that has been partially hollowed out and top with your favorite condiments.
Yield: 4 servings

Garlic Pita Chips

2011-03-11T04:20:00.000-08:00

2 pita breads
4 teaspoons olive oil
1 garlic clove, crushed

Heat oven to 350� F.
Using a small knife or kitchen scissors, cut along circumference of each pita bread to remove folded edge.
Combine oil and garlic in a bowl.
Stack the rounds and then cut into 8 wedges.
Arrange wedges in a single layer on a baking sheet and bake for 8-10 minutes until chips are golden brown.
Makes 32 chips, 8 chips per serving.

Orange You Glad You Stopped By Icecake

2011-03-10T11:02:00.000-08:00

Cake:
1 box yellow cake mix
1 can mandarin oranges, plus juice
4 eggs
1/2 cup oil

Icing:
1 box (3 ounces) instant vanilla pudding
1 container (8 ounces) whipped topping
1 can (20 ounces) crushed pineapple, plus juice

Combine all the cake ingredients in a mixing bowl. Beat together for at least three minutes. Pour into desired size pan. Bake at 350 degrees F for 25 to 30 minutes. Cool.

To make icing, mix all ingredients in a bowl. Spread over cooled cake

Chipotle Sweet Potato Soup

2011-03-10T10:56:00.001-08:00

1 tablespoon unsalted butter

1 1/2 cups thinly sliced onions

2 tablespoons brown sugar

1 teaspoon salt

1/4 teaspoon ground cinnamon

4 cloves garlic, minced

6 cups (1 inch chunks) sweet potatoes, 3 lbs.

1 chipotle chile in adobo sauce

4 cups fat free low sodium vegetable broth

1 cup half and half

3 tablespoons fresh lime juice

Sour cream for garnish

Chopped fresh chives for garnish

Melt butter in stockpot over medium high heat. Add onions, brown sugar, salt and cinnamon and sauté for 4 minutes or until onions are light brown. Add garlic and sauté for 1 minute. Stir in sweet potatoes and chipotle chile and sauté for 10 minutes. Stir in broth and bring to a boil. Reduce heat to low. Simmer for 25 minutes or until sweet potatoes are tender, stirring occasionally. Remove from heat and cool for 5 minutes. Pour 1/2 of the sweet potato mixture into a blender and process until pureed. Pour puree into a soup tureen and cover to keep warm. Repeat process with the remaining sweet potato mixture. Heat half and half in microwave safe bowl on high for 30 seconds or until hot. Stir the half and half and lime juice into soup and garnish with sour cream and chives. Serves 9

Southwestern Crustless Quiche

2011-03-10T10:55:00.000-08:00

1/2 cup butter, 1 stick

1/2 cup flour

6 extra large eggs

1 pound Monterey Jack cheese, cubed or shredded

2 cups cottage cheese

1 cup milk

3 oz. cream cheese, softened

1 teaspoon baking powder

1 teaspoon salt

1/4 teaspoon white pepper

2 cans artichoke hearts, drained, chopped, 14 oz. each

Melt butter in pan until melted. Stir in flour. Cook over medium low heat until smooth, stirring constantly. Whisk eggs in a bowl until blended. Stir in flour mixture, Monterey Jack cheese, cottage cheese, milk, cream cheese, baking powder and salt and white pepper. Arrange chopped artichokes over bottom of greased 9 x 13 inch baking pan. Spoon cheese mixture over top. Bake at 350 for 40 minutes. Serves 6 to 8

Hawaiian Steak

2011-03-10T10:43:00.000-08:00

2 3-ounce beef filets or sirloin steaks
2 teaspoons brown sugar
4 tablespoons pineapple juice
2 pineapple rings
Salt and pepper to taste

Directions

Sprinkle both sides of the steaks with the brown sugar. Season with salt and pepper. Place the steaks in a baking pan. Drizzle with the pineapple juice and place one pineapple ring on top of each steak. Cover pan with foil.

Bake at 350 degrees F for 30 to 40 minutes, depending on desired doneness, uncovering during last five minutes of baking time.

Suggestions

Makes two servings.

Cheddar-Corn Rolls

2011-03-10T10:35:00.000-08:00

4 to 4 1/2 cups all-purpose flour
3/4 cup cornmeal
2 packages active dry yeast
1 1/4 cups buttermilk or sour milk
1/4 cup sugar
3 tablespoons butter or cooking oil
3 tablespoons Dijon-style mustard
2 teaspoons salt
1 cup shredded sharp cheddar cheese (4 ounces)
2 eggs
Roasted Red Pepper Butter (optional)

Directions
.
In a large bowl, combine 1-1/2 cups of the flour, the cornmeal, and yeast; set aside.

In a small saucepan, combine buttermilk, sugar, butter, mustard, and salt. Heat and stir until mixture is lukewarm (120F to 130F). Add buttermilk mixture, cheese, and eggs to flour mixture.

Beat with an electric mixer on low to medium speed for 30 seconds, scraping bowl constantly. Beat for 3 minutes on high speed. Using a wooden spoon, stir in as much of the remaining flour as you can.

Turn out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Place dough in a lightly greased large bowl; turn once to grease surface. Cover and let rise in a warm place until double in size (about 1 1/2 hours).

Punch dough down. Turn out onto a lightly floured surface. Divide dough in half. Cover; let rest for 10 minutes. Meanwhile, lightly grease twenty-four 2 1/2-inch muffin cups.

Divide each dough half into 36 portions. Shape each portion into a ball, pulling edges under to make a smooth top. Place three balls in each prepared muffin cup, smooth sides up. Cover and let rise in a warm place until nearly double in size (about 45 minutes).

Preheat oven to 375 degrees. Bake for 15 to 18 minutes or until rolls sound hollow when lightly tapped. Immediately remove from muffin cups; cool slightly. Serve warm. If desired, serve with Roasted Red Pepper Butter..

Make Ahead: Prepare as directed through step 6, except do not let rise after shaping. Cover the muffin pans and refrigerate for at least 4 hours or up to 24 hours. Uncover; let stand at room temperature for 30 minutes. Continue as directed in step 7.

To Bake Ahead: Layer cooled rolls between waxed paper in an airtight container; seal. Store at room temperature for up to 24 hours. To serve, preheat oven to 350. Remove rolls from container; wrap rolls in foil. Bake about 15 minutes or until warm.

Roasted Red Pepper Butter: Well drain 1/4 cup chopped bottled roasted red sweet peppers; pat dry with paper towels. In a food processor, combine the chopped peppers; 1/2 cup butter, softened and cut up; and 1 clove garlic, minced. Cover and process until well mixed

Broccoli and Chicken Chowder

2011-03-10T10:26:00.001-08:00

1 lb. boneless, skinless chicken breasts, cut into 1-inch pieces
1 (16-oz. ) bag baby carrots
1 medium onion, chopped
1 cup water
2 stalks celery
1/2 tsp. minced garlic
1 (14 1/2-oz. ) can chicken broth
1/2 tsp. black pepper
1 (10 3/4-oz. ) can cream of broccoli soup
1/2 cup milk
2 tbsp all-purpose flour
1 (8-oz. ) pkg. frozen chopped broccoli, thawed

Place all ingredients into slow cooker, except the cream of broccoli soup, milk, flour and broccoli. Cook on low for 8 hours. Combine cream of broccoli soup, milk and flour and whisk together. Add to slow cooker along with broccoli and cook for an additional 45 minutes. Serve with cornbread or a simple green salad. Serves 4-6

Praline Apple Waffle Cookies

2011-03-10T10:24:00.000-08:00

1/2 c Powdered sugar
1/4 ts Cinnamon
1 1/4 c Firmly packed brown sugar
1/2 c Butter, softened
2 Eggs
1 tsp Vanilla
1 1/2 c All Purpose Flour
1 tsp Baking powder
1 tsp Cinnamon
1/2 tsp Salt
1/8 tsp Nutmeg
1/2 c Shredded, peeled apples
1/2 c Finely chopped pecans

Heat waffle iron to medium-low.
In large bowl, beat brown sugar and butter until blended. Add eggs and vanilla; beat well.

Lightly spoon flour into measuring cup; level off. Add flour, baking powder, 1 t cinnamon, salt and nutmeg; mix well. Stir in apples and pecans.

Spray waffle iron with nonstick cooking spray. Drop dough by heaping teaspoonfuls 2 inches apart onto waffle iron. Bake 1 1/2 to 2 minutes or until cookies are deep golden brown.
Immediately remove from waffle iron; cool 1 minute on wire rack. Repeat with remaining dough.

Topping:

In small bowl, combine powdered sugar and 1/4 t cinnamon; mix well. Dust top slightly warm cookies.
Serve warm or cool. Store in tightly covered container.