DINNER ROLLS

BEST EVER LIGHT AND FLUFFY DINNER ROLLS

Ingredients:

4 cups all-purpose flour
1/3 cup sugar
1 teaspoon salt
1 package dry yeast
1 1/2 cups hot tap water
1 egg
1/3 cup softened butter

Instructions:

Sift together two cups of the flour with the sugar, and stir in the yeast. With mixer at low speed, blend butter into the flour mixture. Add the hot water (the hottest it comes from your tap, all at once, with mixer running. Add the egg, and continue mixing.

Add in the remaining two cups flour to make a soft dough.
(At this point, I changed my mixer beaters for dough hooks and let the mixer knead the dough for about ten minutes and then put it into an oiled bowl to rise.)
OR YOU CAN DO IT THIS WAY.

Knead lightly on a floured board and shape into a ball. Put into an oiled bowl, cover with a towel, and allow to rise in a warm spot until doubled, about two hours. Punch dough down. At this point it can either be refrigerated or shaped in rolls or loaves and allowed to rise a second time until doubled. Bake in a preheated 375 degree oven until barely brown. May be frozen after baking and reheated to serve.

Mac & Cheese!!

CREAMY BAKED MACARONI AND

 CHEESE!

Makes 8 -10 servings.

Ingredients:

16 ounces elbow macaroni (about 3 cups)

3 tablespoons butter or margarine

1 ½ cups milk, divided

2 large eggs, lightly beaten

1 lb (16-ounces) cubed (1/2 inch size) Velveeta cheese

8 ounce shredded Kraft Mild Cheddar Cheese (about 2 cups), divided

8 ounce shredded Kraft Monterrey Jack Cheese

1 teaspoon salt

1 teaspoon freshly ground black pepper

Instructions:

Heat oven to 375 degrees F.

1. Cook macaroni in a large pot of salted boiling water until tender but not mushy, 

about 8-10 minutes. Drain well and pour into a large mixing bowl.

2. Melt on low the Velvetta Cheese and ¾ cup milk until melted (stir often)

3. Pour Melted Cheese Sauce over Pasta and Stir. Add in butter, ¾ cups milk, eggs, 1 cup shredded cheeses, salt and pepper. Mix well and transfer to a 2 quart baking dish. Pour the remaining cheese on top.

Bake until top crust is golden brown and casserole is bubbling, about 25 minutes. Serve hot .

chicken recipe

Weight Watchers Parmesan Chicken Cutlets

1/4 cup parmesan cheese, grated
2 tablespoons dried Italian seasoned breadcrumbs
1/8 teaspoon paprika
1 teaspoon dried parsley
1/2 teaspoon garlic powder
1/4 teaspoon fresh ground pepper
4 boneless skinless chicken breasts (about 1 pound)

Directions:

1 Preheat oven to 400 degrees.
2 In resealable plastic bag, combine cheese, crumbs and all seasonings; shake well.
3 Transfer mixture to plate; dip each chicken breast in cheese mixture, turning to coat all sides.
4 Arrange on nonstick baking sheet.
5 Bake until chicken is cooked through, 20-25 minutes.

Nutritional Facts for Weight Watchers Parmesan Chicken Cutlets

Serving Size: 1 (128 g)
Servings Per Recipe: 4
Amount Per Serving:
Calories 178.0
Calories from Fat 45
Total Fat 5.0 g
Saturated Fat 1.8 g
Cholesterol 81.0 mg
Sodium 299.2 mg
Total Carbohydrate 3.3 g
Dietary Fiber 0.3 g
Sugars 0.3 g
Protein 28.1 g

Mini Chicken Pot Pie, So easy to make!

Chicken Pot Pie with just 4 ingredients? It couldn't

 get any easier!

Ingredients: 

Grands!® Chicken Pot Pie Puffs

2 cups Green Giant® frozen mixed vegetables, thawed

1 cup diced cooked chicken

1 can (10 3/4 oz) condensed cream of chicken soup

1 can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated biscuits


Heat oven to 375°F. In medium bowl, combine vegetables, chicken and soup; mix well.
Press each biscuit into 5 1/2-inch round. Place 1 round in each of 8 greased regular-size muffin cups. Firmly press in bottom and up side, forming 3/4-inch rim. Spoon a generous 1/3 cup chicken mixture into each. Pull edges of dough over filling toward center; pleat and pinch dough gently to hold in place.
Bake at 375°F 20 to 22 minutes or until biscuits are golden brown. Cool 1 minute; remove from pan.
Make the Most of This Recipe With Tips From The Pillsbury® Kitchens
Substitute 2 cups of any frozen (thawed) vegetables you have on hand, such as broccoli, corn, peas or green beans, for the mixed vegetables.
If your family loves cheese, sprinkle some shredded Cheddar cheese over each puff about 5 minutes before the end of the baking time.

Cheesy Chicken and Rice Casserole

It’s a wonderful Weight Watchers casserole recipe that is easy to prepare and very satisfying at 7 Points + per serving.

Ingredients

1 cup brown rice, uncooked
1 lb cooked skinless boneless chicken breasts, diced
2 cups fat free chicken broth
1-2 cubes chicken bouillon
16 oz frozen broccoli
8 oz frozen mixed vegetables
1 cup reduced fat cheddar cheese, shredded
1 ½ cups fat free sour cream
1 cup fat free milk
2 tbsp whole wheat flour
1 tbsp light butter (I used Brummel & Brown)
2 tsp onion powder
1 tsp paprika
Salt and pepper to taste

Instructions
Preheat oven to 400 degrees. Spray a large 9” x 13” baking dish with non-fat cooking spray or an olive oil mister.
Prepare rice according to package directions, but using the chicken broth instead of water, and adding in the bouillon with the broth.
Bring a large pot of water to a boil on the stove. Blanche broccoli and mixed vegetables for just about 3 minutes. Drain and spread evenly into baking dish. Top with the cooked chicken. Sprinkle with salt, pepper, onion powder and paprika.
Top with ½ cup of the shredded cheese. Then top with the rice.
In a small saucepan, melt butter over medium high heat. Whisk in the flour and stir until well combined. Add in milk, salt and pepper, and continue to whisk constantly, until mixture bubbles and thickens. Remove from heat and fold in the sour cream. Pour over rice, and then sprinkle evenly with remaining cheese.
Place in oven and bake for about for about 20 minutes, or until cheese is melted and bubbly.
Let cool about 10 minutes before serving.

Number of servings (yield): 8

Fat: 4.5

Protein: 23

Entire recipe makes 8 servings
Serving size is about 1 ¼ cups
Each serving = 7 Points +

PER SERVING: 278 calories; 4.5g fat; 35g carbohydrates; 23g protein; 6g fiber

Caprese PIZZAS!!

Ingredients:

Toppings
3 medium vine-ripened tomatoes
1 tsp (5 mL) salt
2 tbsp (30 mL) chopped fresh basil
1 tbsp (15 mL) olive oil
8 oz (250 g) fresh mozzarella cheese
Coarsely ground black pepper

Crusts
1 tsp plus 1 tbsp (5 mL plus 15 mL) olive oil, divided
1 package (13.8 oz or 283 g) refrigerated pizza crust
1 garlic clove, pressed
1 oz (30 g) Parmesan cheese

Directions:

1 Preheat oven to 425°F (220°C). For toppings, slice tomatoes into 1/4-in. (6-mm) slices. Place onto paper towel-lined cutting board. Sprinkle both sides evenly with salt; let stand 15 minutes.

2 Meanwhile, for crusts, lightly brush Rectangle Stone with 1 tsp (5 mL) of the oil. Unroll dough onto baking stone. Press garlic into (1-cup/250-mL) Prep Bowl and combine with remaining 1 tbsp (15 mL) oil; brush over dough. Grate Parmesan cheese using Rotary Grater; sprinkle evenly over dough.

3 Cut dough lengthwise into thirds with Pizza Cutter. Carefully move dough strips slightly apart on baking stone. Bake 11-12 minutes or until bottom of crusts are light golden brown.

4 While crusts bake, finish toppings. Chop basil using Santoku Knife (see Cook's Tip); combine with oil in another Prep Bowl and set aside for later use.

5 Blot tops of tomato slices with paper towels. Slice mozzarella cheese into 1/4-inch-thick (6-mm) slices. Arrange tomato and cheese slices in overlapping rows on baked crusts. Return to oven; bake an additional 4-5 minutes or just until cheese melts.

6 Remove baking stone from oven. To serve, brush basil mixture over pizzas using Chef's Silicone Basting Brush and sprinkle with black pepper.

Yield: 6 servings

Nutrients per serving: Calories 350, Total Fat 17 g, Saturated Fat 7 g, Cholesterol 35 mg, Carbohydrate 35 g, Protein 15 g, Sodium 950 mg, Fiber 2 g

Cook's Tips: Salting tomatoes pulls out the excess moisture, preventing a soggy pizza. Blotting well with paper towels results in a more concentrated flavor.

To easily chop basil, stack leaves on top of each other and roll into a tight cylinder. Slice crosswise to form ribbons. Turn basil ribbons and slice crosswise again.

Cheesy CASSEROLE

FRIENDSHIP CASSEROLE

2 - lbs ground beef

1 - 48 oz jar spaghetti sauce

2 – tablespoons sugar

1 (16 oz) - pkg medium egg noodles

1/2 - cup margarine or butter

½ - teaspoon onion salt (or onion powder)

½ - teaspoon garlic salt (or garlic powder)

½ - cup grated Parmesan cheese

1 - 12 oz pkg shredded mozzarella cheese


Preheat oven to 350º Brown meat and drain fat. Add spaghetti sauce and sugar to meat; simmer 20 minutes. Cook noodles as directed (AL dente); drain and toss with margarine, salts and Parmesan cheese. Spray two 9x13 pans with non-stick spray. In both pans layer half the sauce, all the noodles, rest of sauce; top with mozzarella cheese. Cover with foil; bake 45 minutes.

*You can also add some sauteed green bell peppers, onions and mushrooms to the sauce. Make sure the person you are gifting this wonderful casserole to likes the veggies. If not just leave them out.

*Note: Since this recipe makes enough for two casseroles, plan one for your family and one for a friend.

Quick Mushroom Chicken Bake

What You'll Need

4 skinless, boneless chicken breast halves (about 1 pound) 
Lemon pepper seasoning 
1 tablespoon vegetable oil 
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free) 
1 can (4 ounces) sliced mushrooms, drained 
2/3 cup milk 
1/2 cup grated Parmesan cheese 
1 clove garlic, crushed 
Ground black pepper 
Hot cooked rice, pasta or mashed potatoes 

How to Make It

• 1
   Season the chicken with the lemon pepper seasoning.  Heat the oil in a 10-inch skillet.  Add the chicken and cook for 10 minutes or until well browned on both sides.  Place the chicken into a 2-quart baking dish.
• 2
  Stir the soup, mushrooms, milk, cheese and garlic in a small bowl.  Season with the black pepper.  Pour the soup mixture over the chicken.
• 3
  Bake at 350°F. for 30 minutes or until the chicken is cooked through.  Serve the chicken and sauce with the rice.

Tandoori Naan Recipe

Tandoori Naan Recipe

Naans are traditionally cooked in a Tandoor but can also be made in your oven at home. Serve this delicious dishes like Tandoori Chicken or kebabs of different kinds. The doughs bread hot, with popul for Naans needs to be made in advance so factor that into the preparation time.

Ingredients
1 1/2 tsps dry yeast
1 cup warm water
1 1/2 tsps sugar
3 cups all-purpose flour
1 teaspoon salt (or to taste)
6 tbsps  butter
3 tbsps yogurt

Method:
- Add the dry yeast and sugar to the warm water and stir till the yeast is dissolved. Cover and leave aside for 10 minutes or until the mixture begins to froth. This indicates the yeast is active. Keep aside.
- Mix the flour and salt to taste and sift through a very fine seive. Put it into a large mixing bowl and now add the yeast mixture, 3 tbsps of ghee and all the yogurt.
- Use your fingertips to mix all this into a soft dough. Once mixed, flour a clean, flat surface (like your kitchen counter) and knead the dough till it is smooth and stretchy (elastic).
- Grease a large bowl with a few drops of cooking oil and put the dough in it. Cover and allow to rest for about 90 minutes or till the dough doubles in volume.
- Punch the dough down and knead again for 10 minutes.
- Equally divide the dough and roll between your palms to form 8 round balls.
- Lightly flour the same surface on which you kneaded the dough and roll out each ball until you have a circle, 7-8 inches in diameter (1/2 “thick). Gently pull on one edge of the circle to form the Naan into a teardrop shape. Do not pull too hard or you may tear the Naan. Instead of rolling the dough out (with a rolling pin) you can also pat it into a circle with your hands.
- Preheat your oven 400 F.
- Lay a piece of aluminum foil in an oven tray (to cover) and grease it lightly with a few drops of cooking oil.
- Place as many Naans as will fit without touching each other, on the tray.
- Brush each Naan with some ghee [sprinkle with some finely chopped garlic for garlic naan or sesame seeds or some cilantro, crumbled paneer (cottage cheese)- any flavoring you may want to make it a main dish.]
- Put the tray into the oven and cook till the Naan begins to puff out and get lightly brown. Flip the Naan and repeat.
- Remove from oven and serve hot in a foil-lined basket.

Another Homemade Corn Dogs Recipe

Another Great Corn Dog recipe to make at Home, Because who doesn't Love Corn Dogs! This one Is with Whole Hot dogs, Not Mini Corn dogs Like my last post.

Homemade Corn Dogs 

Makes 10 Corn Dogs
Recipe:

1 cup yellow cornmeal
1 cup all-purpose flour
1/4 cup sugar
1 Tablespoon baking powder
1/4 teaspoon salt
1 egg, beaten
1 1/2 cups buttermilk (regular milk works too)
1 Tablespoon vegetable oil
1 Tablespoon honey
1 (10 count) package Hot Dogs
10 wooden skewers or chopsticks
2 Quarts Vegetable Oil, for frying


Directions:

In a medium or large pot, add the oil. Turn heat to medium and heat oil to 350 degrees F.

In a large bowl, add the cornmeal, flour, sugar, baking powder and salt. Stir together. Then add the beaten egg, buttermilk, oil and honey. Stir until combined. (Batter should be a little thicker than pancake batter)

Remove hot dogs from package. Wipe them all dry with a paper towel (this will help the batter stick to them better) Insert one skewer or wooden stick into each hot dog.

Pour the batter into a tall drinking glass. Holding by the skewer, take one hot dog and dunk it into the batter, coating all of the hot dog. Slowly remove from batter and let a little excess batter drip back into the cup. Immediately place it into the hot oil, while still holding the stick. Turn as necessary to brown all sides. Cook for 2-3 minutes, or until all sides are a deep golden brown. Remove from hot oil and place on paper towels to drain grease. Repeat with all hot dogs.

FalaFel Recipe, (middle Eastern)

Falafel

Falafel is a traditionally Arab food that has been adopted by Palestine  and other Neighboring contries. The word falafel may descend from the Arabic word falāfil, a plural of the word filfil, meaning ”pepper.” These fried vegetarian fritters are served in most Middle Eastern  restaurants along with hummus and tahini sauce (known as a “falafel plate.”)

INGREDIENTS

• 1 pound (about 2 cups) dry chickpeas/garbanzo beans
• 1 small onion, roughly chopped
• 1/4 cup chopped fresh parsley
• 3-5 cloves garlic (I prefer roasted)
• 1 1/2 tbsp flour
• 1 3/4 tsp salt
• 2 tsp cumin
• 1 tsp ground coriander
• 1/4 tsp black pepper
• 1/4 tsp cayenne pepper
• Pinch of ground cardamom
• Vegetable oil for frying (grapeseed, canola, and peanut oil work well)

YOU WILL ALSO NEED

• Food processor, skillet

Servings: 30-34 falafels

Kosher Key: Pareve

• Pour the chickpeas into a large bowl and cover them by about 3 inches of cold water. Let them soak overnight. They will double in size as they soak – you will have between 4 and 5 cups of beans after soaking.
• Drain and rinse the garbanzo beans well. Pour them into your food processor along with the chopped onion, garlic cloves, parsley, flour, salt, cumin, ground coriander, black pepper, cayenne pepper, and cardamom.
• Pulse all ingredients together until a rough, coarse meal forms. Scrape the sides of the processor periodically and push the mixture down the sides. Process till the mixture is somewhere between the texture of couscous and a paste. You want the mixture to hold together, and a more paste-like consistency will help with that... but don't overprocess, you don't want it turning into hummus!
• Once the mixture reaches the desired consistency, pour it out into a bowl and use a fork to stir; this will make the texture more even throughout. Remove any large chickpea chunks that the processor missed.
• Cover the bowl with plastic wrap and refrigerate for 1-2 hours.
• Note: Some people like to add baking soda to the mix to lighten up the texture inside of the falafel balls. I don’t usually add it, since the falafel is generally pretty fluffy on its own. If you would like to add it, dissolve 2 tsp of baking soda in 1 tbsp of water and mix it into the falafel mixture after it has been refrigerated.
• Fill a skillet with vegetable oil to a depth of 1 ½ inches. I prefer to use cooking oil with a high smoke point, like grapeseed. Heat the oil slowly over medium heat. Meanwhile, form falafel mixture into round balls or slider-shaped patties using wet hands or a falafel scoop. I usually use about 2 tbsp of mixture per falafel. You can make them smaller or larger depending on your personal preference. The balls will stick together loosely at first, but will bind nicely once they begin to fry.
• Note: if the balls won't hold together, place the mixture back in the processor again and continue processing to make it more paste-like. Keep in mind that the balls will be delicate at first; if you can get them into the hot oil, they will bind together and stick. If they still won't hold together, you can try adding 2-3 tbsp of flour to the mixture. If they still won't hold, add 1-2 eggs to the mix. This should fix any issues you are having.
• Before frying my first batch of falafel, I like to fry a test one in the center of the pan. If the oil is at the right temperature, it will take 2-3 minutes per side to brown (5-6 minutes total). If it browns faster than that, your oil is too hot and your falafels will not be fully cooked in the center. Cool the oil down slightly and try again. When the oil is at the right temperature, fry the falafels in batches of 5-6 at a time till golden brown on both sides.
• Once the falafels are fried, remove them from the oil using a slotted spoon.
• Let them drain on paper towels. Serve the falafels fresh and hot; they go best with a plate of hummus and topped with creamy tahini sauce. You can also stuff them into a pita.
• Troubleshooting: If your falafel is too hard/too crunchy on the outside, there are two possible reasons-- 1) you didn't process the mixture enough-- return the chickpea mixture to the processor to make it more paste-like. 2) the chickpeas you used were old. Try buying a fresher batch of dried chickpeas next time.
• SESAME FALAFEL VARIATION: After forming the balls or patties, dip them in sesame seeds prior to frying. This will make the falafel coating crunchier and give it a slightly nutty flavor.
• HERB FALAFEL VARIATION (GREEN FALAFEL): Add ½ cup additional chopped green parsley, or cilantro, or a mixture of the two prior to blending.
• TURMERIC FALAFEL (YELLOW FALAFEL): Add ¾ tsp turmeric to the food processor prior to blending.
• EGYPTIAN FALAFEL: Use 1 lb. dried peeled fava beans instead of chickpeas; cover them with cold water, soak them for at least 24 hours, then drain and rinse. You can also use a mixture of fava beans and chickpeas if you wish; just make sure the weight of the dried beans adds up to 1 lb.
• After the beans are soaked and rinsed, add the Classic Falafel ingredients to the processor along with the following ingredients – 1 leek, cleaned, trimmed, and quartered; ¼ cup chopped dill; ¼ cup chopped cilantro; and an additional ¾ tsp cayenne pepper. When mixture is processed to a coarse meal, pour into a bowl. Stir 2 ½ tbsp sesame seeds into the mixture with a fork until it’s evenly dispersed throughout the mixture. Refrigerate and proceed with frying. If mixture seems too “wet” when making the falafel balls, add additional flour by the teaspoonful until the mixture sticks together better. Continue with frying.
• HOW TO MAKE A FALAFEL PITA: Making a falafel pita is actually really simple. The two main ingredients are pita bread and falafel.
• Cut the pita bread in half to form two “pockets.” Each pocket is a serving size. Stuff the pocket with falafel, as well as any add-ons you fancy.
• Here are some traditional add-ons that can be added to your pita; these are the ingredients most widely available at falafel stands throughout Israel:
• Tahini sauce
  Shredded lettuce
  Diced or sliced tomatoes
  Israeli salad
  Onions
  Dill pickles
  Hummus
  Tabouli
  French fries
• Here are some less traditional add-ons that are also tasty:
• Sprouts
  Cucumber slices
  Roasted peppers
  Roasted eggplant slices
  Sunflower seeds
  Feta cheese
  Yogurt
  Tzatziki

The Best Corn On The Cob!

Delicious 

Corn on the Cob! 

Fill pot with water then add a stick of salted butter and 1

 cup of milk. Bring to a rapid boil. Put ears of corn in turn

 heat to low simmer for 5-8 minutes ! It will be the best

 corn on the cob you have ever had !!!

Cream Cheese filled Banana Bread

Cream Cheese filled Banana Bread

1 c sugar
1/2 c butter, softened
2 eggs
3 mashed ripe bananas
1 tsp salt
1 tsp baking soda
3 Tbsp sour cream
2 c flour
1 c chopped nuts
CREAM CHEESE MIXTURE:
8 oz softened cream cheese
1/3 c sugar
1 egg
1 Tbsp flour

Mix 1 cup sugar, butter & 2 eggs. Add bananas, salt, the soda dissolved in sour cream, & 2 cups flour. Mix well and add nuts.
Divide 1/2 of this mixture into 2 greased & floured loaf pans.
Combine cream cheese mixture ingredients and spread over mixture in pans. Spread remaining banana bread batter on top.
PS ~ I like to sprinkle a few extra nuts on top or sprinkle top with 1 T. sugar mixed w. 1/2 T. cinnamon before baking. Makes a nice crunchy top. But that's totally optional.
2 Bake at 350 for 1 hour. Test for doneness.
Cool and slice. Makes a lovely presentation.

♥ CHICKEN ALFREDO LASAGNA ROLLS ♥

The kids will LOVE this!!!!

♥ CHICKEN ALFREDO LASAGNA ROLLS ♥


9 lasagna noodles

2 ½ cups Alfredo sauce

2 cups cooked, shredded chicken

oregano

garlic salt

3 cups shredded Mozzarella, or cheese of your choice


Spray an 8x8 pan with non-stick spray and pour ½ cup alfredo sauce, or just

 enough to cover the bottom of the pan. Boil 8-10 cups water in a large pan, 

cook lasagna noodles until al dente. (I usually cook 1 or 2 extra just because 

lasagna noodles always seem to break on me when I am stirring them.)

Now this is the important part! Drain and rinse the noodles with cold water to 

prevent them from sticking to each other. Then, lay out each noodle individually

 and blot dry with a paper towel.


Spread about 2 Tbs. Alfredo sauce over each noodle.

 (if there is too much sauce you will have a big mess on your hands!) 

Sprinkle oregano and garlic salt on top 

of sauce.Take 1/9 of the shredded chicken and spread it out evenly over each 


noodle.

 Add approx. 3 Tbs. cheese. To roll up, start at one end and roll the noodle over

 the toppings. You will need to lift the noodle a little to prevent squishing out

 the inside ingredients while rolling.


Place the roll-ups in the pan, one by one, seam-side down so they don't come 

undone. Once they are all in the pan, pour the remaining alfredo sauce over the

 top. Top with remaining cheese. Bake at 350 degrees for about 30 minutes, or 

until the cheese is completely melted on top. I sometimes broil mine the last 5 

minutes to make the cheese toasty on top.


****I ALSO HAVE MADE THIS AS A REGULAR LASAGNA, WITH MEATY 

MARINARA SAUCE, STUFFED WITH SPINACH AND RICOTTA. YOU CAN 

ALTERNATE INGREDIENTS AS YOU DESIRE!