Homemade Butter Rolls Recipe
Very easy to make, great flavor and fabulous melt in your mouth texture. A terrific recipe for slightly sweet, fluffy crescent rolls. They're a bit more dense than a croissant but much lighter than an average dinner roll. These rolls take a while to make (the dough rises in the refrigerator overnight), but can be done well ahead of time...and they're certainly worth the effort.

Ingredients of Homemade Butter Rolls Recipe
2 packages (.25 oz) active dry yeast
1/4 cup warm water (110 to 115 degrees F)
2 cups warm milk (110 to 115 degrees F)
1/2 cup sugar, divided
1 large egg, lightly beaten
1 teaspoon salt
6 1/2 cups all-purpose flour
1 cup unsalted butter (2-sticks), melted
-- Glaze --

1 large egg, lightly beaten
1 tablespoon milk or cream

Preparation of Homemade Butter Rolls Recipe
In large mixing bowl, dissolve yeast and 2 tablespoons sugar in warm water. Let stand until foamy, 5 to 10 minutes. Whisk in warm milk, remaining sugar, egg, and salt, mixing well. Gradually add 3 cups flour, one cup at a time; beating until smooth. Beat in butter, mixing well. Add remaining flour, beating to make a soft dough (dough will be slightly sticky). Do not knead. Place dough in a greased bowl, turning to grease top. Cover and refrigerate overnight.

Punch down dough. Turn out onto lightly floured surface, divide dough into 2 equal portions, knead each 4 or 5 times. Let rise about 10 minutes. Lightly grease or line 2 baking sheets with parchment paper. Using a floured rolling pin, roll one dough half into a 12-inch circle. Cut circle into 12 wedges (or, 8 wedges for larger rolls). Roll up each wedge, starting at wide end. Place point-side down, 2-inches apart, on prepared baking sheets. Curve ends to form a graceful crescent shape, if desired. Repeat with remaining dough half. Rolls may be frozen at this point (*see note). Cover loosely plastic wrap; let rolls rise in a draft-free warm place (85 degrees), until almost doubled, about 1 hour.

Preheat oven to 350 degrees F. In a small bowl, beat egg and milk until combined. Gently brush rolls with egg glaze. Bake in the center of oven until light golden brown, about 15 to 20 minutes. (Be careful, oven temperatures can vary, if rolls begin to burn on the bottom before turning light brown, the oven is too hot.) Transfer to wire rack to cool.

Makes 24 regular or 16 large rolls.

Variations:

For even more butter flavor; brush the 12-inch dough circles with additional melted butter before cutting into wedges and rolling.

For a whole wheat version; substituted whole wheat flour for up to half of the all-purpose flour.

* Note: For make-ahead frozen rolls; mix, rise, and shape rolls as directed. Place on a nonstick or parchment-lined baking sheet that will fit in freezer. Cover tightly with plastic wrap. Freeze until firm, about 2 to 3 hours. Transfer rolls to a plastic freezer bag. Freeze rolls for up to 2 weeks, but no longer, because the leavening power of the yeast will begin to decrease.

To defrost and serve freezer rolls, place unbaked frozen rolls on greased or parchment-lined baking sheets. Cover loosely with plastic wrap and let rise in a draft-free warm place (85 degrees), until doubled in bulk, about 2 to 3 hour. The rolls may also be thawed overnight in the refrigerator. Bake as directed.

Homemade Butter Rolls Recipe
Cuisine: American-South Main Ingredient: Bread

Homemade Butter Rolls Recipe
Servings: 2 Dozen

Perfect Baked Potato Recipe
Simple basics: Here's how to bake a potato so it's perfectly cooked every time.

Ingredients of Perfect Baked Potato Recipe
1 large Potato Russett or Idaho
1 tablespoon Vegetable oil
-- Toppings - Optional --
1 ounce Cheese grated
2 tablespoon Butter
3 tablespoon Butter (up to)
3 tablespoon Sour cream
1 tablespoon Bacon
2 tablespoon Scallion chopped
3 tablespoon Mushroom sauteed
Salt and pepper to taste

Preparation of Perfect Baked Potato Recipe
Preheat oven to 400 degrees F.

Thoroughly wash and scrub the potato. Pat dry with paper towel. Moisten paper towel with vegetable oil and rub it all over the potato -- this will help keep the potato from drying out during the long baking time. Place a cookie sheet or pan underneath to catch any drippings, if at all. Prick the potato with a fork or knife several times to let the steam escape without tearing the skin.

Place in the oven on the middle rack, and bake for 50 minutes. Using oven mitts, remove from oven and wrap in aluminum foil (optional); this will keep the moisture in for another 10 minutes as it continues to cook.

Serve; add optional toppings.

Perfect Baked Potato Recipe
Cuisine: American Main Ingredient: Potato

Perfect Baked Potato Recipe
Servings: 1 Serving

Turkey Sliders Recipe

Turkey Sliders Recipe
A hale secondary to the fast-food.

Ingredients of Turkey Sliders Recipe
1 lb connective dud tit
1/4 cup minced red onion
1 Onion someone and phosphorescent gullible parts thinly sliced
1 Chilli (remove seeds and ribs for fewer emotionality) min
1/8 cup Egg Beaters
1 tsp Cumin
1 tbspWorcestershire sauce
1 tbsp Acadian seasoning
12 undersized object corn party rolls
1 Little pieces lettuce leaf
1 Sliced tomato

Preparation of Turkey Sliders Recipe
Preheat grill to medium-high heat.
In a large bowl, combine ingredients. Create 12 equal-sized balls. Place balls on grill and smash thin, cook about 3 minutes a side, center should be 165F. Place burgers on rolls and top with lettuce and tomato. Add your favorite burger fixin's.

Turkey Sliders Recipe
Cuisine: American
Main Ingredient: Turkey

Turkey Sliders Recipe
Servings: 6 Servings

Renee's Italian Baked Chicken

Renee's Italian Baked Chicken
Moist and delicious with lots of galic.

Ingredients of Renee's Italian Baked Chicken
4 Boneless Chicken Breasts
1 can (12 oz) Italian Bread Crumbs
1 Parmesan Cheese Can
1 clove Garlic
1 Parsley
1 tablespoon Olive oil
2 Eggs
1 pinch Pepper

Preparation of Renee's Italian Baked Chicken
1.Preheat to 350'
2.Pound each chicken very thin.
3.Whip eggs in one bowl and dip each chicken breast.
4.Combine Bread Crumbs, Parmesan, pressed Garlic in another mixing bowl.
5.Once coated in the egg, roll in bread cumb mixture.
6.Add olive oil to pan and fry on each side for 2 mintues. The inside should still be very raw.
bake for 45 mintues at 350'.

Renee's Italian Baked Chicken
Cuisine: Italian
Main Ingredient: Chicken

Renee's Italian Baked Chicken
Servings: 4

Renee's Italian Baked Chicken

Renee's Italian Baked Chicken
Moist and delicious with lots of galic.

Ingredients of Renee's Italian Baked Chicken
4 Boneless Chicken Breasts
1 can (12 oz) Italian Bread Crumbs
1 Parmesan Cheese Can
1 clove Garlic
1 Parsley
1 tablespoon Olive oil
2 Eggs
1 pinch Pepper

Preparation of Renee's Italian Baked Chicken
1.Preheat to 350'
2.Pound each chicken very thin.
3.Whip eggs in one bowl and dip each chicken breast.
4.Combine Bread Crumbs, Parmesan, pressed Garlic in another mixing bowl.
5.Once coated in the egg, roll in bread cumb mixture.
6.Add olive oil to pan and fry on each side for 2 mintues. The inside should still be very raw.
bake for 45 mintues at 350'.

Renee's Italian Baked Chicken
Cuisine: Italian
Main Ingredient: Chicken

Renee's Italian Baked Chicken
Servings: 4

Crockpot Western Omelet Casserole

Crockpot Western Omelet Casserole
Try this Crockpot Western Omelet Casserole recipe

Ingredients of Crockpot Western Omelet Casserole
32 ounces Hash Browns frozen
1 pound Ham extra lean -- cooked & cubed
1 medium Onion -- diced
1 medium Green Bell Pepper -- diced
1 1/2 cups Monterey Jack cheese -- shredded
12 Eggs
1 cup Milk skim
1 teaspoon Salt
1 teaspoon Black Pepper -- or to taste

Preparation of Crockpot Western Omelet Casserole
1.Place a layer of frozen potatoes on the bottom of the crock pot, followed by
2.a layer of ham then onions, green pepper and cheese. Repeat the layering
3.process two or three more times, ending with a layer of cheese. Beat the
4.eggs, milk and salt & pepper together. Pour over the mixture inside the
5.crockpot, cover and turn on low. Cook for 10-12 hours, overnight, and enjoy
6.for breakfast or brunch the next day.

Crockpot Western Omelet Casserole
Cuisine: American
Main Ingredient: Eggs

Crockpot Western Omelet Casserole
Servings: 12

Honey Dijon Roasted Beets

Honey Dijon Roasted Beets
this recipe is the delightful combination of sweetness and earthiness of the roasted beets is highlighted with the tang of mustard.

Ingredients of Honey Dijon Roasted Beets
2 pound fresh red beets
2 tablespoons extra virgin olive oil
3 tablespoons unsalted butter
1/2 cup honey dijon mustard
2 tablespoons lemon juice, freshly squeezed
3 tablespoons fresh mint, chooped (optional)
Salt and freshly ground black pepper, to taste

Preparation of Honey Dijon Roasted Beets
1.Heat oven to 375 degrees F. Remove greens and root from beets (but don't trim closely). Place beets in medium bowl, drizzle with olive oil, season with salt and pepper, and toss. Transfer to roasting pan and spread beets in a single layer; roast in oven until tender, about 15 to 20 minutes for small, 45 minutes for very large.
2.Remove pan from oven and let beets cool. When cool enough to handle, remove skins and quarter or cut into eighths depending on size.
3.Melt butter in a large pan over medium-high heat. Add beets and cook, stirring often, until lightly caramelized, about 4 to 6 minutes. Drizzle lemon juice over beets and season with salt and pepper.
4.Stir in mustard and continue to cook over medium heat 2 minutes. If desired, add mint and stir to coat the beets.

Honey Dijon Roasted Beets
Cuisine: American
Main Ingredient: Beets

Honey Dijon Roasted Beets
Servings: 6

Hellmann's Parmesan Crusted Chicken

Hellmann's Parmesan Crusted Chicken
serve with a green salad

Ingredients of Hellmann's Parmesan Crusted Chicken
1/2 cup mayonnaise
1/4 cup parmesan cheese, grated
4 chicken breast, boneless, skinless
4 teaspoons dry bread crumbs, Italian seasoned

Preparation of Hellmann's Parmesan Crusted Chicken
Combine mayonnaise and cheese.

Spread on chicken, then sprinkle with bread crumbs.

Bake at 425 for 20 minutes.

Hellmann's Parmesan Crusted Chicken
Cuisine: American
Main Ingredient: Chicken

Hellmann's Parmesan Crusted Chicken
Servings: 4 Servings

Sticken Chicken Recipe

Sticken Chicken Recipe
Tastes great! Very easy to make! I started it at 300-350 degrees so I didn't have to wait so long. The results were still delicious! My family loved it! This recipe has gotten rave reviews from a lot of people who've tried it.

Ingredients of Sticken Chicken Recipe
6 Chicken thighs or breasts
1/2 cup Flour
1 teaspoon Garlic salt
1 teaspoon Paprika
1/2 teaspoon Ginger
2/3 cup Brown sugar
1/2 cup Water
1 tablespoon Worcestershire sauce
1/4 cup Soy sauce

Preparation of Sticken Chicken Recipe
Preheat oven to 200 degrees.

Wash chicken.

Dry thoroughly.

Coat chicken with flour seasoned with garlic salt, paprika and ginger.

Arrange chicken skin side up in a single layer in baking pan.

Roast, uncovered, for 1 hour.

Drain. Mix other ingredients in a pot over a low flame. Pour over baked chicken when sugar has suitably melted. Bake for another 2 hours at 250 degrees or until chicken is done and delicously glazed.

Basting and turning at least once will ensure an evenly coated glaze.

Sticken Chicken Recipe
Main Ingredient: Chicken

Sticken Chicken Recipe
Servings: 4 Servings

Chocolate Cheesecake 07

Chocolate Cheesecake 07

Try this Chocolate Cheesecake 07 recipe

Ingredients of Chocolate Cheesecake 07

1 c Crushed chocolate wafers (we

8 oz Semisweet chocolate

1 1/2 lb Cream cheese (I squeeze it

2 c Sour cream

1 ts Vanilla extract

1 c Sugar

1/4 c Margarine

3 Eggs

2 ts Cocoa

Preparation of Chocolate Cheesecake 07

Melt 1/4 cup margarine and add 1 cup crushed chocolate wafers (we use Nabiscos Famous brand) or crushed ginger snaps. Press into bottom of 10 inch springform pan. Slowly melt 8 ounces semisweet chocolate. Combine cream cheese, sugar and eggs, one at a time. Add the melted chocolate, cocoa, vanilla and (lastly) the sour cream. Once the mixture is thoroughly and smoothly combined, pour it into the spring-form pan with the crust. Bake at 350 degrees Fahrenheit for 1 hour 10 minutes. Dont be surprised if, when you take the cake out of the oven, the top, which will have risen a great deal, has cracked. The cracks will heal somewhat as the cake cools and settles. Allow to cool and refrigerate. You can grate bitter chocolate as decoration.

Chocolate Cheesecake 07

Main Ingredient: Cream Cheese

Chocolate Cheesecake 07

Servings: 10 Servings/Total Time (median)

Mexican Pork Chops recipe

Mexican Pork Chops recipe
Try this Mexican Pork Chops recipe

Ingredients of Mexican Pork Chops recipe
6 each Pork chops
2 tablespoon Vegetable oil
1 1/2 cup Water
3/4 cup Long grain rice uncooked
8 ounce Tomato sauce
2 tablespoon Taco seasoning
1 medium Green pepper chopped
1 cup Cheddar shredded

Preparation of Mexican Pork Chops recipe
Preheat oven to 350F / 180C / Gas mark 4. Brown the pork chops in a large skillet with the vegetable oil. Sprinkle with salt and pepper. In a sprayed 9"x13" baking dish, combine the water, rice, tomato sauce and taco seasoning. Arrange the browned chops over the rice and top with green pepper. Cover and bake for one hour.

To bake on serving day: brown the pork chops. Cool and place in a freezer container or bag. In a separate ziptop bag, place the rice, water, tomato sauce and taco seasoning. Stir well and seal. Seal cheese and pepper in separate bags. Label all bags and freeze.

Freezing and Baking Directions for Mexican Pork Chops recipe:

Mary Lou's Microwave Chocolate Fudge

Mary Lou's Microwave Chocolate Fudge
Try this Mary Lou's Microwave Chocolate Fudge recipe

Ingredients of Mary Lou's Microwave Chocolate Fudge
2 cups Sugar
1/8 teaspoon Salt
3/4 cup Milk
2 ounces Unsweetened chocolate
1/4 cup Butter
2 teaspoons Vanilla
1/2 cup Nuts chopped

Preparation of Mary Lou's Microwave Chocolate Fudge
Butter a 9X5X3 loaf pan and line witha double thickness of waxed paper. In a 3 qt casserole, stir together sugar, salt and milk, mixing well. Add chocolate and butter. Cover. Microwave on high for 6 minutes until hot and bubbly. Remove cover and stir well. Microwave again on medium for 10-14 minutes uncovered, stirring well every 5 minutes. When sufficiently cooked a few drops will form a ball in cold water. Approximately 10 minutes. Candy thermometer will register 235 F. Let candy stand at room temperature til lukewarm. Add vanilla and beat with a wooden spoon or electric mixer until it begins to thicken and loose its gloss. Quickly stir in nuts and pour into prepared pan. Cut into 1" squares when set. WFCC Helen Peagram

Mary Lou's Microwave Chocolate Fudge
Servings: 1 Lb/Total Time (median): 3 : 00 Active Time: 0 : 20