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.

Fish Tacos

Ingredients:

3 Tilapia Fillets
2 TBS Olive Oil
dash of salt and pepper
dash of paprika
dash of oregano

1/2 head of cabbage (shredded)
8 corn tortillas
2limes

Sauce:
1/2 cup plain yogurt
1/2 cup mayonnaise
1 lime, juiced
1 jalapeno pepper, minced (I didn't add this the cayenne gave it enough kick)
1 teaspoon minced capers
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon dried dill weed
1 teaspoon ground cayenne pepper (I would cut back to 1/2 tsp.)

Directions:

Drizzle fish with olive oil and add a dash of salt, pepper, paprika, and oregano on both sides of fish. Place fish in a medium heat skillet. Cook fish on both sides for 3 minutes or until fish is flaky.

To make white sauce: In a medium bowl, mix together yogurt and mayonnaise. Gradually stir in fresh lime juice until consistency is slightly runny. Season with jalapeno, capers, oregano, cumin, dill, and cayenne.

Cut up cabbage into thin slices. Slighty warm tortillas in skillet and serve with gucamole, lime and white sauce.

The Results:
I love fish tacos and I have had a billon fish tacos in my life so I would have to say that they were average. Growing up we went to Mexico probably 4 or 5 times a year. So when we would go we always had fish tacos. I just wish I could recreate that prefect fish taco. I was trying to make these healthy though so maybe that is why these were just average. I remember the fish was fried but I am trying to eat somewhat healthy. Oh well....these were good for a healthy taco but just average for the Best fish taco. I got the White Sauce recipe from allrecipes. Also be careful of the cayenne pepper. It made the white sauce pretty hot. I would cut back on it.

Shrimp Fettuccine Alfredo

Ingredients:

20 Jumbo Shrimp

1 box Fettuccine noodles

Alfredo Sauce:

1 cup butter
3/4 pint heavy cream
salt and pepper to taste
1 dash garlic salt
3/4 cup grated Romano cheese
1/2 cup grated Parmesan cheese



Directions:

Bring your water to a boil and add the fettuccine noodles. Cook for 8-10 minutes or until al dente. Drain.

In a large pan put heavy whipping cream in and then add your butter and let your butter melt into the cream. Do this over low heat. Then add salt, pepper and garlic salt.

Stir in your cheeses over medium heat. Let the sauce thicken.

Then add your noodles and shrimp. Coat the noodles and shrimp with sauce. Serve hot.

The Results:

I love this alfredo sauce. The last time I made it though. I just used all Parmesan cheese. It was still good. This sauce is so easy to make and it is totally worth it. I found this alfredo sauce off of allrecipes.

Blog Award

Well a little bit ago I got the Butterfly Award from Priscilla over at Priscilla Bakes. I love her blog. She makes some good looking food. I'm going to be trying out her Sour Cream Sugar Cookies soon. Please go and check out her totally awesome blog. You won't be disappointed. Well now I would like to pass on this award to some well deserving food bloggers.

Colleen over at Cooking This and That. I've been so excited to find a new food blog and I love checking out her blog to see what she cooked.

Lisa over at Jersey Girl Cooks. I look at her food blog every day. She is always cooking up something good.

Aggie over at Aggie's Kitchen . I just found Aggie's food blog too. I can't wait to try some of her delicious recipes.

HoneyB over at the Life and Loves of Grumpy's Honeybunch. Her food always looks good. I can't wait to try out the White Hot Spiced Chocolate.

Now please ladies go and pass this award on to some other great blogs.