Overnight Rolls and Award

Ingredients:
1 cup water
1 cup butter
3/4 cup sugar
2 tsp. salt
1 cold cup of water
2 pkgs. yeast ( or I used 4 1/2 teaspoons)
1/2 cup warm water
4 eggs (beaten)
7 1/2 cups flour

butter for the tops

Directions:
In a 6 quart pan bring 1 cup of water to a boil then add the 1 cup of butter, sugar and salt to the pan. Take it off the heat and add 1 cold cup of water. Dissolve yeast in 1/2 cup of warm water. When the first mixture is luke warm you add the yeast mixture and eggs. Stir for a second. Then add the flour. Stir together. Cover pan and refrigerate over night.

Divide it into 3rds. Roll it out into a circle and cut with a pizza cutter into triangle for croissants or make whatever shape you want. Butter the rolls before you roll them up. Butter the baking sheets and butter the top of the rolls and let them rise for 4 hours.
Place them on baking sheets. 12 rolls per sheet. ( I got 15 next to each other this time)

Butter the tops of rolls when they come out too.

Now pop them in the oven for 400 * degrees for 10 minutes.

The Results:
So a while ago I posted these for Easter dinner. This time I made them for Thanksgiving. I changed a couple things this time. Last time I didn't butter the crescents before I rolls them up. I did this time and they turned out even better. They cooked to perfection and they were the best dang rolls I've had. Everyone raved about them and I was glad they turned out so good. They soaked up the gravy nicely. So here is a revisited recipe for these rolls. I love them and hope you try them.

So I received this award from Teresa over at A Blog About Food. She makes some delicious looking food. If you haven't heard about her blog please take a moment and go and check her blog out.

So I'm passing this on too.

Amanda's Cookin' and to
Prudence Pennywise

These are both really good food blogs.

Baked Zucchini Sticks

Ingredients:

2 large zucchini
2 eggs
1/2 cup Italian bread crumbs
1/2 cup of Parmesan cheese
Dash of garlic powder
Dash of dried basil
Sea salt and fresh cracked pepper to taste
Cooking spray

Directions:

Preheat oven to 400 degrees. Line a baking sheet with tinfoil or wax paper - spray with cooking spray. Cut the zucchini into half lengthwise then into thick spears. Combine the bread crumbs, Parmesan cheese and seasonings then mix thoroughly. Dip the spears into egg then bread crumbs and Parmesan mixture, making sure to coat evenly. Place on baking sheet and spray the top of each spear with cooking spray. Bake for 10-12 minutes then turn the oven to broil and cook, watching carefully, until they become golden brown 45-60 seconds. Serve with marinara sauce or your favorite salad dressing. Enjoy!

The Results:

These were a perfect side to go with my Bleu Cheese Hamburgers. (That I didn't get a picture of.) It was nice that they weren't fried. They tasted just as good as fried zucchini. We ate the zucchini sticks with homemade ranch dressing and marinara sauce. My little boy ate 5 of these. They were easy to make and went perfect with the hamburger. Recipe is from http://www.fortheloveofcooking-recipes.blogspot.com/. Thanks Pam for the good recipes.

Green Beans

Ingredients:
1 1/2 pounds fresh green beans, cut into 1 inch pieces
6 bacon strips, diced
1 large onion, chopped
salt and pepper to taste

Directions:
Place beans in a saucepan and cover with water; bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender.
Meanwhile, in a skillet, cook bacon until crisp. Remove bacon and set aside. Saute onion in drippings until tender; remove with a slotted spoon. Drain beans; return to pan. Add onion, 1 tablespoon drippings, salt and pepper; heat through. Crumble the bacon. Add to the beans and toss. Serve immediately.

The Results:

These were so yummy! My mom makes these beans. She usually adds almonds or some other nut to them. I don't care for the almonds in them so I left them out. These were good the next day too. Good side dish.

Roasted Garlic Mashed Potatoes

Yummy!

ROASTED GARLIC

Ingredients:

2 heads of garlic

Drizzle of Extra Virgin Olive Oil

Directions:

1 Preheat the oven to 400°F.
2 Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic.
3 Place the garlic heads in a baking pan; muffin pans work well for this purpose. Drizzle a couple teaspoons of olive oil over each head, using your fingers to make sure the garlic head is well coated. Cover with aluminum foil. Bake at 400°F for 30-35 minutes, or until the cloves feel soft when pressed.
4 Allow the garlic to cool enough so you can touch it without burning yourself. Use a small small knife cut the skin slightly around each clove. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.

The Results:

This was good right out of the head of garlic. You can roast your own garlic and put it in a dip or on french bread or whatever. I got the method of how to do it off of http://www.elise.com/recipes/archives/001712roasted_garlic.php. It was so simple and easy. Went perfect with my roasted garlic mashed potatoes

INGREDIENTS:
6 cloves garlic, peeled
1/4 cup olive oil
7 baking potatoes, peeled and cubed ( I used red potatoes)
1/2 cup milk
1/4 cup grated Parmesan cheese
2 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon ground black pepper

*Added 1/4 cup of green onions (chopped)

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
Place garlic cloves in a small baking dish. Drizzle with olive oil, cover, and bake 45 minutes, or until golden brown.
Bring a large pot of lightly salted water to boil. Add potatoes, and cook until tender but firm. Drain, and transfer to a large mixing bowl.
Place roasted garlic, milk, Parmesan cheese, and butter into the bowl with the potatoes. Season with salt and pepper. Beat to desired consistency with an electric mixer.

The Results: These are so good. They were so good with the whole dinner. I got the recipe from allrecipes. My husband thought this whole dinner was awesome.

Corn on the Cob

Ingredients:
4 ears of corn
1/4 teaspoon chili powder
1/4 garlic salt
sprinkle of salt
butter
Directions:
Bring a large pot of water to a boil and salt it. Once it is at a boil set the corn in for about 10-15 minutes. When it is done turn it off and cover the corn once you are ready to eat. When you are ready to eat pull the corn out and butter them. Sprinkle with chili powder, garlic salt and salt.

The Results:
I love corn on the cob. It always brings me back to when I was a little girl. I really just added what I wanted to the corn but usually it is salt and butter. The chili powder and garlic salt made it taste really good though.

Buttery Cooked Carrots

INGREDIENTS:
1 pound baby carrots
1/4 cup margarine
1/3 cup brown sugar

DIRECTIONS:
Cook carrots in a large pot of boiling water until tender. Drain off most of the liquid, leaving bottom of pan covered with water. Set the carrots aside.
Stir margarine and brown sugar into the water. Simmer and stir until the margarine melts. Return carrots to the pot, and toss to coat. Cover, and let sit for a few minutes to allow flavors to mingle.

The Results:

I got the recipe from allrecipes.com. I've never really liked carrots cooked. For some reason today they tasted really good. I enjoyed the sweet kick to them. I topped the carrots with parsley. I will definitely be snacking on these tomorrow.

Cornbread Muffins

Ingredients:
1 cup cornmeal
1 cup all-purpose flour
1/3 cup white sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 egg, beaten
1/4 cup canola oil or vegetable oil
1 cup milk

Directions:
Preheat oven to 400 degrees. Grease muffin pan or line with paper muffin liners.
In a large bowl, mix together corn meal, flour, sugar, baking powder and salt. Add egg, oil and milk; stir gently to combine. Spoon batter into prepared muffin cups.
Bake at 400 degrees for 15 to 20 minutes, or until a toothpick inserted into a muffin comes out clean.

The Results:

I got this recipe from the back of the cornmeal box. These turned out pretty good and they went well with the soup.

Spanish Rice

Ingredients:

1/4 cup vegetable oil

2 cups uncooked long grain rice

1 1/2 tsp. garlic salt

1 tsp. cumin

1/2 cup onion (chopped)

3/4 cup tomato sauce

4 cups chicken broth (2 cans)

1/2 cup salsa

1/2 cup corn

Directions:

Heat oil in a large saucepan over medium heat and add rice. Cook stirring constantly until golden. While rice is cooking, add in with garlic salt and cumin.
Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Turn down heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork. Add the corn and salsa once done.

The Results:

I thought this was good. I kept looking up recipes for Spanish Rice and Mexican rice and some called for tomato sauce and some called for just salsa. I decided to do my own thing. I would have used fresh garlic but was out. You could even cook your rice in the chicken broth and then just add everything in once the rice is done. I don't think you could really go wrong with throwing stuff in to make a Spanish rice.

Onion Rings to Die For

INGREDIENTS:
1 large onion, cut into 1/4 inch slices
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 egg
1 cup milk, or as needed
3/4 cup dry bread crumbs
seasoned salt to taste
1 quart oil for frying, or as needed

DIRECTIONS:
Heat the oil in a deep-fryer to 365 degrees F (185 degrees C).
Separate the onion slices into rings, and set aside. In a small bowl, stir together the flour, baking powder and salt.
Dip the onion slices into the flour mixture until they are all coated; set aside. Whisk the egg and milk into the flour mixture using a fork. Dip the floured rings into the batter to coat, then place on a wire rack to drain until the batter stops dripping. The wire rack may be placed over a sheet of aluminum foil for easier clean up. Spread the bread crumbs out on a plate or shallow dish. Place rings one at a time into the crumbs, and scoop the crumbs up over the ring to coat. Give it a hard tap as you remove it from the crumbs. The coating should cling very well. Repeat with remaining rings.
Deep fry the rings a few at a time for 2 to 3 minutes, or until golden brown. Remove to paper towels to drain. Season with seasoning salt, and serve.

THE RESULTS:

I wish everyone could have tasted these. If you have a little bit of time. MAKE THESE. They were just as good maybe even better then any restaurant onion rings. I was kind of confused for a little bit of what to do with the left over flour then finally after I read the recipe again it says mix the flour mixture with the egg and milk. Anyways, so good. These are way past 5 stars. We dipped them in ranch dressing. Oh and I don't have a deep fryer I just used any ol' pan and added some veg. oil to it. Sprinkle on a little seasoning salt and waaa la. Finger lickin' good.:)I got the recipe from allrecipes.com.