Yummy Pizza Rolls

I am a complete lover of pizza! We had it all the time growing up (probably because my dad was co-owner of Pistol Pete's Pizza and my mom was busy with 8 kids). So if there is a new spin-off of the favorite, I rush to try it out. This meal definitely did not dissapoint! It also was a dilemma-solver because the hubs and I weren't trying to prove our point of the perfect pizza toppings. We each could have our own! Plus it was a lot of fun to PREPARE and EAT. We gave it a definite "TWO THUMBS UP"...even the kiddos! :)

original receipe found here

Ingredients:

Homemade Pizza Dough (click on title for the recipe or use your own)
toppings: such as shredded mozarella cheese, diced vegetables, pepperoni, canadian bacon/pineapple, meatballs, etc.
Olive Oil or melted butter
Galric powder
Italian Seasonings

Directions:

Preheat oven to 400 degrees. Make pizza dough and roll out into a large rectangle. Cut into 12 pieces with a pizza cutter or sharp knife. Place a couple Tablespoons of the desired toppings into the center of each piece and stretch the dough around the toppings and seal the edges. After the edges are sealed completely, shape each piece the best you can to resemble a roll. Place seam down onto lightly greased baking dish. Brush each roll with butter or oil and sprinkle with garlic powder and italian seasonings. Bake for 25-30 minutes until lightly brown and serve with your favorite marinara or spaghetti sauce! Enjoy!!!

Yummy Breadsticks

There is no better companion to a hearty bowl of soup or spaghetti and meatballs then BREADSTICKS! I wanted to try something new and after an online search I found these DELICOUS, QUICK, AND EASY babies! They make about 25 breadsticks and they all dissappeared VERY QUICKLY in our home last night! My three year old even asked if he could have more for breakfast this morning! The only adaptation I will make next time will be to add some extra melted butter to the top of the breadsticks before I sprinkle the herbs and cheese.

Ingredients:

1 1/2 cups warm water

1 Tbl yeast

2 Tbl sugar

3 1/2-4 cups flour

1/2 tsp salt

3-6 Tbls melted butter (for baking sheet)

Topping:

melted butter (optional)

garlic salt

basil, thyme, rosemary (any combination of the three, whatever you like)

paremsan cheese

Directions:

Mix warm water, yeast, sugar, flour, and salt in a bowl and knead for 3 minutes. (I used my Kitchen Aid and let my dough hook do all the kneading for me) Let the dough rest for 10 minutes. In the meantime, spread the melted butter onto baking sheet(s)...I used two sheets so each sheet had 3 Tbl melted butter spread on the bottom. On counter or bread board, roll out the dough into a rectangle about 1/4-1/2 inch thick and cut into strips with a pizza cutter. (I cut the dough in half and made 10-12 strips per half) Place each strip onto baking sheet about 1/2 inch apart and, if desired, spread some more melted butter onto each piece. Sprinkle with garlic salt, rosemary, thyme, and/or basil (whatever herbs you like) and sprinkle with parmesan cheese. Cover with lightly greased plastic wrap. Let rise for 30 minutes and bake in 375 degree preheated oven for 15-20 minutes until nicely golden. Enjoy!

Sister Ballard's Famous Cinnamon Rolls

Sister Ballard has ALWAYS been known throughout the ward for her famous cinnamon rolls.  These were always the item EVERYONE would talk about and try to outbid one another at all of the ward auctions. Her recipe really makes the BEST cinnamon rolls... not too gooey, not too dry and perfectly sweet!

Roll Dough Ingredients:

1 T sugar

1-2 pkgs dry yeast or 1 T bulk yeast 

2 T warm water

1/2 C margarine or butter

1/2 C sugar

2 large eggs

1 t salt

1 C very warm water

4 C flour

Directions:

Add sugar and yeast to water.  Stir with plastic or wood spoon to dissolve yeast.  Let stand.

Cream together margarine or butter, sugar, eggs and salt.  Beat well.

Add 1 C very warm water to the yeast mixture.  

Mix in 4 C of flour, beat in mixer and put in bowl.  Cover to rise.

Let rise until doubled in bulk about 1-2 hours (this can be refrigerated, cover with a damp cloth until ready to use).

To make Cinnamon Rolls:

Heat oven to 400 degrees.  

Roll out dough into an oblong shape.

Spread with butter and brown sugar, sprinkle with cinnamon and add raisins if desired.

Roll into a roll and slice about 1-1 1/2 inch slices.

Place in greased pan and allow to rise about 1/2 hour.

Bake 10-12 minutes or until brown.

Frost hot out of the oven.

Cream Cheese Frosting:

6 oz cream cheese, softened

1/3 C butter, softened

1 t vanilla

2-2 1/2 C powdered sugar

Blend all ingredients together with a mixer.

Garlic Bread on the Grill

This is my ABSOLUTE favorite way to make garlic bread!  My hubby even claims that it is the BEST garlic bread he has EVER had. I don't know what it is but EVERYTHING seems to taste so much better off the barbeque.  Grilling the bread gives it more of a sweeter flavor. Anyways, this would make for a perfect accompaniment if you are ever grilling chicken, steaks, shish-kabobs, pizza or really anything on the barbeque.  

Ingredients:

1 loaf of french bread

1/2 C buttered, softened

1/2 t garlic powder

Rosemary (fresh or dried)

Parsley (fresh or dried)

Directions:

Mix the butter, garlic powder and seasonings in a bowl.

Without cutting through the bottom, cut the french bread loaf into 1 inch slices.

Spread butter mixture on both sides of slices.

Wrap in foil and place on top shelf of grill.

Grill about 10-15 minutes.   

Amish White Bread

This recipe makes super DELICIOUS white bread.  I found this recipe on the allrecipes website while visiting my in-laws who happen to live in Lancaster County, Pennsylvania.  No, they are not Amish but they are basically next door neighbors! It's so neat to see the Amish lifestyle while driving alongside their horse and buggies and passing by all of the laundry lines filled with clothes waiting to dry.  

This makes a sweeter dough and would be great to use as rolls or cinnamon rolls if you choose not to make loaves.     

Ingredients:

2 C warm water

2/3 C white sugar

1 1/2 T active dry yeast

1 1/2 t salt

1/4 C vegetable oil

6 C flour

Directions:

In a large bowl, dissolve sugar in the warm water, then add the yeast.  Allow yeast to activate and foam.

Add salt and oil into the yeast mixture.  Add flour, one cup at a time, to the mixture.  

Knead dough until smooth.  

Spray another large bowl with cooking spray.

Place the dough in the oiled bowl and cover with cloth or plastic wrap.

Allow to rise until dough doubles.

Punch down dough and knead for a few minutes; divide in half.

Shape into loaves and place in two greased 9x5 loaf pans.

Cover with cloth and allow to rise until double.

Bake at 350 degrees for 30 minutes. 

Homemade Flour Tortillas

It seems that my cravings for food are becoming more and more specific now that I am further along in my pregnancy.  Last week, I was REALLY craving fajitas with homemade tortillas and was finally able to fulfill my pregnancy need last night.  This was my very first time actually making homemade tortillas and, like bread, I will NEVER go back to store bought.  These are more FLAVORFUL, super SOFT and just melt in your mouth with every bite!  

A full batch of these makes about 60 tortillas so I had to freeze most of mine.  If you don't need or want to make as many, just half the recipe.  I got this recipe from one of my mom's old ward cookbooks and I have to say that the lady who submitted it was known for her Mexican fare.  Again, these are SUPER YUMMY and definitely well worth the effort! 

Ingredients:

11 C regular flour

1 C shortening

2 T salt

2 T baking powder

5 C boiling water

1 C extra flour

Directions:

Mix first 4 ingredients.  When all is mixed, add water gradually and knead until smooth.

Line cookie sheets with wax paper.  Make small balls (all the same size); flatten with fist so they will take on a round shape.

Place on cookie sheet and cover with another piece of wax paper; then cover with cotton towel.

Let cool 2-3 hours, dough has to be cold (do not refrigerate though).

Pat well into extra flour and start rolling from center of dough.

Roll up and down evenly; do not over press.

The first few times all you are trying to do is shape the tortilla, when tortilla is the size start applying pressure.  This dough is very pliable and easy to handle.

In hot skillet (medium-high), cook tortillas only for a few seconds on each side.  (Do not use an electric skillet as it does not get hot enough.)

Place cooked tortillas on a cotton towel to cool, not touching each other.

After they are completely cool, you can stack and freeze them.

 

Banana Bread w/ Streusel Topping

There is nothing better than a warm slice of homemade banana bread smothered with butter.  This is one my FAVORITE recipes to use when I have any extra brown bananas on hand.  I LOVE adding chocolate chips to the batter, but my husband prefers it just plain.  The streusel topping adds an extra sweetness and makes the banana bread that much more SATISFYING when you have a real sweet tooth on hand!

Ingredients:

2 C flour

1 1/2 t baking powder

1/2 t baking soda

1/4 t salt

1/2 t cinnamon

1/4 t nutmeg

2 eggs, beaten

1 C sugar

2 bananas, mashed

1/2 C oil

Streusel Topping

Directions:

Preheat oven to 350 degrees.

Grease bottom and sides of one 9X5 inch loaf pan.

In a large bowl, combine flour, baking powder and soda, salt, cinnamon and nutmeg.  

Mix well and set aside.

In another bowl, combine sugar, eggs, bananas and oil.  

Add banana mixture to the flour mixture and mix until lumpy.

Pour batter into pan and sprinkle with Streusel Topping.

Bake for about 60 minutes or until toothpick, inserted in center of loaf, comes out clean.

Streusel Topping

Ingredients:

3 T flour

1/4 C brown sugar

1/4 t cinnamon

2 T butter

Directions:

Combine first 3 ingredients in a medium size bowl.

Cut butter into mixture using a fork.

Mix until crumbly.

Navajo Fry Bread

A couple of weeks ago I waited for about 30 minutes in line to get one of these babies at a fair! They are so simple and super yummy! You can also serve the fry dough in taco-form (like I did here), or you can sprinkle them with powedered sugar, smother them in butter and honey, or spread jam on top! Anyway you jazz these up, they will be a winner!


Fry Dough Ingredients:

2 cups flour
2 1/2 tsp baking powder
1/2 tsp salt
3 Tbl shortening
1/3 cup milk
2/3 to 3/4 cup warm water

Directions:

Mix all of the dry ingredients well and then add the water gradually. Use your hands to knead into a soft dough (but not sticky). Pinch off pieces of the dough and pat down to a 2 inch circle (about 1/4 inch thick). Fry them in some hot oil until brown, and turn only once. Drain on some paper towel and serve as you wish!

Herbed Oatmeal Parmesan Bread

A month ago I was visiting my mother and she had some of this yummy bread leftover from dinner! IT IS SO GOOD!!! I quickly got the recipe from her and made it yesterday for my little family! It literally made our mouths water! Even my two kiddos ate their portion and said "mmmm" with each bite! Oh, and the smell of the herb topping is amazing! Larry was VERY impressed with it and couldn't figure out how I made it look all "pull-apart-y"...haha! Suprisingly it was quite easy (even for a "bread-basher" like me)! Oh, and don't worry, there are no oatmeal chunks in it...the oatmeal is just in there for the added texture! :) Enjoy!



Ingredients:

2 cups water

1 cup rolled oats
3 tablespoons butter

3 3/4 to 4 3/4 cups white flour

1/4 cup sugar

2 teaspoons salt

2 pkg yeast

1 egg

Herb Topping:

1 Tablespoon grated parmesan cheese

1/2 teaspoon basil leaves

1/4 teaspoon oregano leaves

1/4 teaspoon garlic powder

couple dashes of rosemary

6 tablespoons butter, melted (I like 8 tablespoons or more)

Directions:

In a saucepan, bring water to a boil

Stir in the oatmeal and take off the heat

Stir in the 3 tablesoons butter and let cool till warm

In a large bowl, combine 1 1/2 cup flour, sugar, salt, yeast and blend well

Add the oatmeal mixture and egg

Blend at low speed until moistened

Beat on medium speen for about 3 minutes

By hand, stir in 1 3/4 to 2 1/2 cups flour to form a stiff dough

On a floured surface, knead in 1/2 to 3/4 cups flour until the dough is smooth and elastic (5 minutes)

Shape into a ball and cover it with a large bowl on the counter

Let it sit for 15 minutes

Remove the bowl covering and punch down the dough numerous times to get out all the air bubbles

Lighly grease a 9 by 13 pan (or two 9 inch cake pans) and press the dough into the pan

Using a very sharp knife, cut diagonal lines 1 1/2 inches apart cutting completely thru the dough (do not drag the dough while cutting though)

Repeat the cutting in the opposite direction to create a diamond pattern

Cover with lightly greased plastic wrap and a towel on top ****(see below)

Let rise for 45 minutes (or 20 minutes...see below) till double in size

Heat the oven to 375

Uncover the dough and redefine the cuts by cutting carefully through again

In a small bowl, combine Parmesan cheese, basil, oregano, and garlic powder

Spoon 4 tablespoons of the melted butter over the dough and bake for 15 minutes

Take it out and brush the remaining butter (or more if you like) over the bread

Sprinkle with the herb/cheese mixture and cook for 10-15 more minutes or until golden brown

****if you want to bake at a later time, let the dough stand at this point for 20 minutes and then remove the towel and place in the fridge for 2-24 hours. When ready to bake, remove from fridge, take off plastic wrap and let stand at room temperature for about 30 minutes. Bake as directed. *Because I have a smaller family, I made two 9 inch cake pans and baked one today and placed the other in the fridge to bake tomorrow.

Mama Taylor's Homemade Rolls

When I first graduated high school, I was determined to learn how to cook.  I realized then that if I didn't start practicing, that I wouldn't know what in the world I was doing in the kitchen once I met the man of my dreams and got married.  So, my first goal was to learn how to make my mom's super YUMMY rolls. This recipe is super EASY and SIMPLE. I have to admit though,  it took me a couple of batches for my rolls to turn out just the way I wanted them to.  When it comes to rolls and breads, you have to keep at it!  If your first batch doesn't turn out the way you hoped it would, try again.  Once you get the hang of it you will be a PRO when it comes to homemade rolls and breads!  These are definitely worth the effort.  Just pair these puppies up with some homemade honey butter and you will be in HEAVEN!

Ingredients:

1 1/4 C warm water

2 1/4 t active dry yeast

1 t brown sugar

1/2 t salt

1/4 C oil

1/4 C sugar

1 egg

4 C flour

Directions:

Dissolve yeast and brown sugar in the warm water.

Mix in salt, oil and sugar.

Add 2 cups of flour, mix.

Mix in the egg.

Add the rest of the flour and mix well.

Cover with plastic wrap and allow to rise 2 hours.

Spray 2 jelly roll pans (or 9x13 dish- whatever you have).

Punch down and remove the dough from bowl onto a floured surface.

Add a little flour if needed then divide dough into fourths.

Roll 1/4 of dough out at a time into a circle and cut dough into 6 slices.

Roll each slice up into a crescent shape and place on pan.

Cover with a towel and allow to rise 1 1/2 - 2 hours.

Bake in preheated 400 degree over for 7 - 9 minutes, until lightly golden.

Honey Butter:

1/2 C butter, softened

1/4 C honey

Directions:

Mix well.  If you like your butter a little sweeter, then add more honey to your liking!

100% Whole Grain Wheat Bread

I am a HUGE fan of whole wheat bread but last year was in search of a new recipe.  My original 100% whole wheat bread recipe made great bread for toast but was a little too dry to ever make sandwiches with.  So, what did I do?  I hopped on to Google and searched for whole wheat bread recipes.  It took a couple of trial and errors to finally find this recipe that I, and the rest of the family, absolutely LOVE.  I found it on recipezaar.com and am SO grateful for the woman who decided to share her family bread recipe.  This bread is SUPER moist and YUMMY and is a constant staple in our home and hope it becomes one in yours as well!

Ingredients:

2 3/4 C hot water

1/3 C olive oil, any oil is fine (I like to use canola)

1/3 C honey

2 T molasses

1 T salt

2 T dry active yeast

7 1/2 C 100% whole grain wheat flour

Directions:

1)  Place the first 5 ingredients in the bowl and mix.

2)  Add:  2 Cups 100% whole grain wheat flour (to cool the water and end up with warm           dough).  Mix then add 2 T of dry active yeast.  If you are not sure about your yeast, proof it in a little warm water first.

3)  Add:  4 Cups of 100% whole grain wheat flour.

4)  Mix until the consistency is some what even.  Then continue to slowly add flour 1/2 Cups at a time until the dough quits sticking to the sides of the bowl.  It should be tacky to the touch.  The trick is to have the consistency to stand up with the least amount of flour so the bread will be fluffy.  It will most likely be 6 1/2 Cups but in any case DO NOT exceed 7 1/2 Cups of flour.  Don't over mix or the bread will be tough.

5)  When your dough is finished, leave it in the mixer, cover the bowl and let it rise for about 45 minutes.  The dough will be larger but it doesn't need to be double.

6)  Grease 2 bread pans with Crisco.  You can also flour the pans to reduce sticking.

7)  Mix the dough again just enough to knock it down at least close to the original size.  

8)  Drop the dough on a floured surface so you can work the dough and shape it into two separate loaves, using extra flour as needed.

9)  Drop the loaves in your bread pans and let them rise until almost doubled.  Bake in preheated oven at 350 degrees for exactly 36 minutes.

10)  When done, turn loaves out of the pan to a rack to cool.  After they are done cooling, I usually wrap one of loaves up in saran wrap and foil and place it in the freezer which keeps it fresh and moist for later use.