Quick and Easy Dinner Rolls

This is just like the title says..quick and easy...but also pretty delicious as well. These fluffy rolls come together in no time! The recipe is from butterwithasideofbread.com and you can see the original recipe HERE

Ingredients

• 3 1/2 cups flour divided
• 2 Tbsp. regular yeast 
• 1/4 cup sugar
• 1 tsp. salt
• 1 cup warm water - 110° F
• 1 egg
• 1/3 cup melted butter OR 1/3 cup oil vegetable, coconut, canola, etc

Instructions

• Combine yeast with warm water and sugar - mix well and let sit for a bit to bubble. 
• Add 1-1/2 cups flour and salt. Mix well
• Then add the melted butter and the egg.  Mix completely (until the butter and the egg are no longer visible).
• Add the remaining 2 cups of flour and mix until the flour is incorporated.  Dough will be sticky.  At this point, I like to add just a little bit more flour and incorporate it into the dough with my hands for about 1 minute. The dough should then be smooth and not sticky. 
• You can shape the rolls however you prefer – I usually make crescent rolls because it’s fast.  To do this, you just roll the dough into a large circle (1/8-1/4 inch thick). Cut the dough into triangles with a pizza cutter and then starting with the larger end of each triangle, roll the dough up.
• Place on a lightly sprayed cookie sheet, making sure that the tip of the triangle is tucked under the roll.  Let the rolls rise for 10-15 minutes and then bake them at 425 for 10-12 minutes or until lightly golden brown on top. (Mine are always done right at 10 minutes.) I like to brush the rolls with a little bit of melted butter right when they come out of the oven – so yummy!

Notes

If using instant yeast you can combine the 1-1/2 flour, sugar, and yeast together and mix well then continue with the warm water, butter, and egg - then the rest of the flour and salt. 

These rolls work best when you mix everything by hand with a wooden spoon and your hands! 

Sugar Cookies

I don't know what swig sugar cookies are but a co-worker made these and I had to have the recipe. They are soooo yummy! You can make them all and frost them and put them in your freezer to eat over time or to have on hand to run to a neighbor if you need. These are seriously so very good. So soft and last in the freezer for a while. This recipe comes from butterwithasideofbread.com You can get the original recipe HERE

Ingredients

• 1 cup butter softened
• 3/4 cup Butter Flavored Crisco
• 1 1/4 cup sugar
• 3/4 cup powdered sugar
• 2 Tbsp milk
• 2 eggs
• 1/2 tsp baking soda
• 1/2 tsp Cream of Tartar
• 1 tsp salt
• 5 1/2 cups flour

Frosting

• 1/2 cup butter -softened
• 2 Tbsp sour cream
• 4 cups powdered sugar
• 2 tsp vanilla
• food coloring 
• 1-2 Tbsp of milk - to desired consistency

Instructions

• In a large mixing bowl (or stand mixer), cream together butter, Crisco, sugar, powdered sugar, and milk.
• Add eggs and mix until well combined. In a separate bowl, combine flour, baking soda, cream of tartar and salt.
• Add the flour mixture to the butter mixture and mix until smooth and well combined.
• Roll the dough into 1-inch balls and place on a greased cookie sheet. (I make mine bigger)
• Spray the bottom of a glass or measuring cup with cooking spray and then dip into a plate coated with a thin layer of sugar. Press each ball down slightly to get the rough edge that Swig cookies are known for. You don't want to smash them too thin because these cookies are best when they are thick and soft.
• Bake for 8-9 minutes at 350. Cool on wire racks and then frost.
• To make the frosting, mix all of the ingredients except for the milk until well combined. Add milk to desired consistency and then frost the cooled cookies.

Notes

If you make 1-inch balls, you should get closer to 48 cookies from one batch. Larger cookies make 24-28 cookies. If you make them larger, the cook time will be closer to 9 minutes, the smaller cookies will be done closer to 8. 

Pineapple Upside Down Cake (for a crowd)

I have another post on here for individual pineapple upside-down cakes but this one is one big cake. I have a co-worker that loves this cake so I make this for her birthday. It really is yummy! So you can either make individual ones or if you are going to a pot luck or having a family gathering this is a great one to make. I'm sure you could also cut the recipe in half if you wanted as well. 

This recipe comes from hungerthirstplay.com You can find the recipe HERE
I love the caramelized brown sugar this cake creates. Serve with vanilla ice cream or whipped cream.

Soft, light vanilla yellow cake soaked with caramelized brown sugar, butter, pineapple slices, and cherries.

INGREDIENTS

 4 1/2 cups (570g) all-purpose flour

2 teaspoons baking soda

1 teaspoon salt

2 cups (453g) unsalted butter, softened to room temperature

3 1/2 cups (700g) granulated sugar

4 large eggs

4 teaspoons pure vanilla extract

1 cup (240g) sour cream

2 cups (480ml) whole milk

TOPPING

2 sticks (226g) unsalted butter

2 cups (400g) brown sugar

2 cans sliced pineapple, drained

1 jar maraschino cherries, without stems

INSTRUCTIONS

-Preheat oven to 350°F.

-Prepare the pan: melt 2 sticks of unsalted butter and pour it into a 12 x 18 x 3 pan.  

Spread evenly over the pan.  Sprinkle the brown sugar evenly over the butter.  

Evenly distribute the sliced pineapple (5 rows of 4) in the pan with a cherry in the middle of each ring.  Set aside.

-Prepare the cake: In a medium bowl, whisk together all-purpose flour, baking soda, and salt, set aside.

-In a standing mixer fitted with the paddle attachment or in a large bowl with a hand mixer, beat the butter on medium-high speed until pale and fluffy.  

Scrape down the bowl if needed and add the sugar.  Beat on medium-high until incorporated, about 1 minute.

-With the mixer on low and eggs one at a time.  Add vanilla and sour cream.  Scrape down the bowl if needed and increase speed to medium, mix for 1 minute.

-Working in two batches with the mixer on low, add 1/2 the flour mixture followed by half the milk.  Mix until incorporated and repeat with remaining ingredients.  Scrape down the bowl if needed, increase speed to medium and mix until ingredients are smooth and incorporated (about 1 minute.)

-Pour over prepared pan, spread evenly with a spatula – some of the butter may pool up around the sides, if this happens spread more cake batter in that area but don’t worry too much the edged of the cake should be buttery and gooey.  Bake on the middle rack in the preheated oven for 45 minutes.  The ‘top’ of the cake will brown slightly during baking and edges may crisp just a touch from the butter and brown sugar, but it is all part of the deliciousness!

-Let cool 20 to 30 minutes before serving.  To serve, turn cake over onto a large cutting board or serving platter. I turned mine onto a cookie sheet.  If the cake is turned over before the butter and brown sugar cool and thicken, it will leak all over if using the cutting board so be careful. 

Oat Molasses Bread

I have been wanting to do a molasses bread for a while now and came across this recipe to try and it turned out really well. I love the flavour and chewiness of the bread. It reminds me a bit of my grandmother's bread she used to make. If for some weird reason you don't get through the bread and it starts getting dry just pop a slice in the microwave with some butter and it is super delicious once more. Hope you enjoy! The recipe comes from oldermommystillyummy.com You can find HERE.

INGREDIENTS

3 tsp active dry yeast

1-1/2 cup warm water (110F to 115F)

1 Tbsp honey

2 Tbsp butter (melted and cooled)

2 Tbsp brown sugar

1 egg

1/2 cup molasses

2 tsp of salt

1 cup rolled oats

4 to 5 cups of flour

INSTRUCTIONS

- In a large mixing bowl add yeast and honey to the warm water, let sit until creamy and bubbly. 

- Add butter, sugar, slightly beaten egg and molasses, mix well with a hand whisk. 

- Affix dough hook and add 3 cups of flour, salt and rolled oats, mix well. 

- Gradually add only enough of the remaining flour to make a soft dough that cleans the sides of the bowl when mixing. 

- knead on med-low for about 10 mins. The dough should be soft but not too sticky. 

-  Place dough in a greased bowl and put in a warm place with a tea towel over it for about 2 hours. 

- Divide dough into two greased loaf pans and let rise again for another hour. 

- Preheat oven to 350 and bake for 45-55 mins. It is said that adding a pan of water will help the bread rise more and create a crunchy crust. I have done both and don't notice that much of a difference. 

- Remove from the oven and let sit in the pan for 15 mins. Then remove the loaves onto a rack to finish cooling. 

Instant Pot Burrito Bowl

This recipe is so easy and so yummy. You can top it with any of your favorite Mexican toppings. 

I got the recipe from damndelicious.net which you can find HERE. 

This might be something I go to often. 

INGREDIENTS:

• 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
• 1 (1.25-ounce) package taco seasoning
• 1 cup low sodium chicken broth
• 1 (15-ounce) can corn kernels, drained
• 1 (15-ounce) can black beans, drained and rinsed
• 1 cup salsa, homemade or store-bought
• 1 (4.5-ounce) can chopped green chiles (if you don't have this just add more salsa)
• 1 cup long-grain rice

Topping Ideas

• shredded Mexican blend cheese
• chopped fresh cilantro leaves
• diced avocado
• sour cream
• diced fresh tomatoes
• diced green onion
• taco chips
• We love adding guacamole salsa we got from the States...if you can find it, it's yummy!

DIRECTIONS:

1. Add chicken, 1/2 cup broth and sprinkle taco seasoning on top.  
2. Add corn, black beans, salsa and green chiles. Without stirring, add rice on top, and then the remaining chicken broth making sure the rice is all in the broth. 
3. Select manual setting; and set time for 10 minutes. When finished cooking, do a quick-release. 
4. Serve with toppings.

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