Hawaiian Rolls

(Picture courtesy of my phone camera.)

I got this recipe from my mother-in-law, who got it from my sister-in-law Laura. It was easy and yummy. The tops are a little crunchy since they are brushed with egg. I did mine in my kitchen aid, so i didn't hand knead. I didn't do the plastic wrap part, because I forgot. Mine still turned out. Mine also cooked in about half the time.


Hawaiian Rolls

1/2 cup lukewarm water (105 to 115 F)
2 tablespoons active dry yeast
2/3 cup + 1 teaspoon sugar
3/4 cup pineapple juice
1 stick (1/2 cup) butter
3 large eggs, beaten
1 teaspoon vanilla extract
1 teaspoon salt
1/2 teaspoon ground ginger
about 6 cups all purpose flour
1 extra whole egg and sugar for brushing over/glazing the rolls before baking

Stir yeast and 1 teaspoon sugar into the warm water in a small bowl.

Let stand 5 to 10 minutes or until bubbly.

Bubbles assure you that the yeast is active.

In a small saucepan, scald pineapple juice, 2/3 cup sugar and butter just till warm and butter is almost melted.

Add eggs, salt, ground ginger and vanilla.

Place 3 cups flour in large mixing bowl and mix in dissolved yeast and pineapple mixture.

Beat with a wooden spoon until blended.

Stir in enough remaining flour to make a stiff dough.

Knead on floured surface until dough is smooth and elastic.

Place dough in lightly oiled bowl, turn to coat and cover with a plastic wrap, then with a clean dish towel.

Let rise until doubled in volume, 1 1/2 hours to 2 hours (Dough is well risen when indentation remains when you press one finger in the dough).

Punch down dough and divide into 18 or 20 rolls.

Divide rolls in two lightly oiled 9-inch round pans.

Let rise (proof) again, about 1 hour.

Brush rolls with beaten egg and sprinkle with sugar, then bake in preheated 350 F oven for 30 to 40 minutes or until golden brown.

Pumpkin Pancakes

Or waffles!

So after Halloween I had a pumpkin that never got carved. I didn't want it to go to waste so I decided I'd try making my own pumpkin puree. It made a lot of pumpkin that I put in the freezer. I made lots of pumpkin stuff (some other recipes I need to blog) and used it all up. Most of the puree probably went to pancakes or waffles though! I have two recipes that I want to share for this. I like to have these with buttermilk syrup and whipped cream. If you want to get really crazy, I love mine with chocolate chips!

For your Suzy homemaker days a recipe from scratch:

Pumpkin Pancakes

2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar

In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine. If too thick for your liking, add more milk.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Recipe using Krusteaz pancake mix:

Pumpkin Pancakes - Krusteaz
With Maple Whipped Cream

Pumpkin Pancakes:
2 cups Krusteaz Buttermilk Pancake Mix
2 tablespoons brown sugar
1 1/2 teaspoons pumpkin pie spice
1 1/4 cups cold water
1/2 cup canned pumpkin

Maple Whipping Cream:
1 cup heavy whipping cream
2 tablespoons maple syrup
ground cinnamon (optional)

For Pumpkin Pancakes: In medium bowl, stir together pancake mix, brown sugar and pumpkin pie spice. Add water and canned pumpkin. Stir with a whisk until blended. If too thick for your liking, add water. Pour slightly less than ¼ cup batter per pancake onto lightly greased and preheated 375°F griddle (medium heat). Cook 1-1 ¼ minutes per side, turning only once.
For Maple Whipping Cream: In a chilled bowl, beat whipping cream and maple syrup until stiff. Serve pancakes with a dollop of maple whipping cream and a sprinkle of cinnamon, if desired.

Ham and Cheese Sliders

I found this great recipe online and wanted to share it with you! Why do I love it? Because it's fast, easy, and really good. I made these for dinner on Sunday and they were a big hit with the meatatarians (that's what I call the three boys that I live with, they LOVE meat). Even though they were great for dinner, they would be great for an appetizer or a party, too. Hope you like them as much as we did!



Recipe:

24 Good Dinner Rolls (I used Costco rolls)
24 Slices of Ham
24 Slices of Swiss Cheese (Cut to fit rolls)
1/3 C. Mayonnaise
1/3 C. Miracle Whip

Mix Mayonnaise and Miracle Whip together (when I make these again, I won't use the Miracle Whip, but try it to see for yourself). Spread mixture onto both sides of rolls, then lay ham and then cheese on the roll. Repeat for all 24 rolls and lay closely together on a heavy cookie sheet.

Sauce:

1 Stick of Butter, Melted
1 1/2 T. Yellow Mustard
1 T. Poppy Seeds
1 T. Minced Onions
1/2 t. Worchestershire Sauce

Mix ingredients together and pour evenly over all rolls. (I would double the sauce when I make it again, there wasn't enough for me). Cover cookie sheet with foil and bake at 350 degrees for 10-12 minutes or until cheese is melted. Remove foil and bake an additional 2 minutes. Enjoy!

Sinful Brownies

Don't fall over....it's a post from the Cookin' Clucks!

I found this recipe linked somewhere and emailed it around because they looked so good. Here's the best part, Shaila actually made them so we know how good they are. True to the website they were found on, she said they are to die for. On that website they are called Better Than Crack Brownies, ha.

Better-Than-Crack Brownies

1 batch brownies (boxed mix or oooey gooey brownies)

1/2 cup salted peanuts (if don’t have salted, add sea salt)

1 cup chopped Reese’s peanut butter cups

1 1/2 cup milk chocolate chips

1 1/2 cup creamy peanut butter

1/2 tablespoon butter

1 1/2 cups Rice Krispies Cereal

Mix brownies according to directions, and bake for 20-25 minutes in a 9 x 13 baking dish. Remove and top with peanuts and peanut butter cups, and bake for 4-6 minutes more.

While they are finishing baking, melt chocolate chips, peanut butter and butter. Stir in cereal. Remove brownies from oven and evenly pour chocolate mixture over top.

Refrigerate for 2 hours before serving.

Shaila added that you should use a box of brownies meant for an 8x8 pan but use a 9x13 pan instead so they are thinner on the bottom.

Go ahead make them and report back!

Chocolate Lava Cakes

This is one of my favorite desserts and it's SO easy! These little cakes are a little bit of heaven with vanilla ice cream. I made these for Marion and Shaila while they were here and Shaila suggested I put it on our blog.




Chocolate Lava Cakes

1 stick of butter
4 Squares Semi-Sweet Chocolate
1 C. Powdered Sugar
2 Eggs
2 Egg Yolks
6 T. Flour

Preheat oven to 425. Melt butter and chocolate in microwave for 1 minute. Remove from microwave and whisk together until the chocolate is melted and smooth. Add powdered sugar, eggs, egg yolks, and flour. Butter 4 custard cups and divide batter evenly into cups. Bake for 13-15 minutes or until cake-like on top. Remove from oven and immediately invert onto plates. Serve warm with vanilla ice cream.

Ranch Turkey Burgers

These are good twist on a burger recipe and the kids love them. I have used both fresh ground turkey and the frozen chubs. The fresh is more expensive and to be honest neither Milo or I could tell a difference in the taste. It was just easier to already have the meat defrosted. When the fresh is on sale, go for it.

• 2 pound ground turkey
  
• 1 pkt ranch dressing mix (can use another 1/2 packet if you like a stronger flavor)
  
• 2 egg
• Garlic powder to taste
• Worcestershire sauce (about 1/8 c.)
  
• seasoned salt and pepper to taste
• 1/4 c bread crumbs
  

The measurements on this aren't exact, to each his own on how strong you like your burger. The kids like to eat them on a bun. Tonight Milo and I ate them without a bun and sliced avocado on top and it was yum!

The original recipe was to grill these but since it's winter, I used my griddle and they turned out good. Ground turkey doesn't hold together as well as beef so you have to really pat them together and flip carefully. This recipe made 10 good size patties. (sorry I forgot to take a photo!)

Chocolate Eclair Cake

I was really craving those red velvet cupcakes that Melanie posted. I was all ready to make them today and realized, I didn't have any cocoa, and forgot it at the store!! I was in the chocolate mood, which is hard when you don't have cocoa. So this is as close to chocolate that I'm getting today. My sister in law Laura posted this quite a while ago and I've loved it ever since. Now go and make it and don't share it with anyone else. You won't be sorry!!Chocolate Eclair Cake

Crust:
1 cup water
1/2 cup butter
1 cup flour
4 eggs

Bring the water and butter to a boil. Remove from heat and add flour. Beat in the eggs with a spoon one at a time. Bake in a 9x13 greased pan at 400 degrees for 30 minutes. Cool.

Filling:
1 (6 oz) package vanilla instant pudding
2 1/2 cups milk
8 oz. cream cheese (softened)
Mix the milk and pudding, fold in the cream cheese and pour over crust. Put in refrigerator until set.

8 oz. Cool whip

Top with cool whip.

Chocolate:

3 Tablespoons milk
1/2 cups chocolate chips
2 tablespoons butter
1 cup powdered sugar

Melt together milk, choc. chips, butter. Add powdered sugar. Cool, then drizzle over cool whip. Refrigerate.