Garlic Butter and Herb Twists

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During the holidays our family gathered together for one last meal before everyone parted ways after an amazing weekend. My sister in law made these amazing buttery garlic twists and we all loved them so much, she decided to whip up another batch! I couldn’t believe how fast they came together!

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•Garlic Twists•

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1. Preheat oven to 375.

2. Combine in mixer:

-2 Cups hot water

-2 Tbsp instant yeast

-2 Tbsp sugar

3. Let sit for 5-10 minutes.

4. Add:

-1 tsp salt

-Flour (Mix in flour until dough isn’t sticking to the sides anymore)

5. Let dough sit for 10 minutes to rise. (Put 1/2 stick butter in cookie sheet to melt in oven while dough is rising.)

6.Roll dough out and form (I like to make twists). Lay them out on buttered cookie sheet.

7. Let rise for 10 minutes sitting on the stove.

8. In a small bowl combine:

-1 stick butter

-1 Tbsp garlic powder

-1 Tbsp Italian seasoning

-1 tsp salt

9. Baste risen breadsticks with butter mixture, saving half to baste again after baking.

10. Bake 15-20 minutes.

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Coat again with remaining garlic butter & ENJOY!

Cookie Salad

I've tried a couple different versions of this recipe and this is by far the best one I've had.
VERY yummy.
My husband askes for it all the time.
That's always a plus.

1 lrg pkg vanilla instant pudding
2 cups buttermilk or heavy cream
2 lrg cans mandarin oranges or 3 small, drained
8 oz. tub cool whip
1 pkg fudge stripe cookies, crushed up into bite size pieces
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Mix vanilla pudding powder with buttermilk till thick.
Fold in mandarin oranges and cool whip.
Stir in crushed up cookies just before serving.

Easy Bean Dip

3 cans kidney beans, drained and rinsed
1 white onion, diced small {purple onion can be used}
1 medium green pepper, diced small
1 large can of diced tomatoes with green chilies {I used Ro Tel} {6 fresh tomatoes may be used}
7-8 oz Catalina dressing
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Mix all prepared ingredients in a medium size serving bowl.
Serve with tortilla chips

Chipotle Corn Dip

This looks and sounds so yummy! 

I am definitely trying this soon!

2 cups shredded cheddar cheese

1 cup shredded mozzarella Jack

2 tbsp chipotle peppers in adobo sauce, diced small

1 4 oz can diced green chilies, undrained

1/2 cup Mayo

1/4 tsp garlic powder

1 can of corn, drained

1 small tomato

2 tbsp cilantro, chopped

2 tbsp green onions, sliced thin

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Preheat oven to 350 degrees.

Mix the cheeses, chipotle peppers, green chilies, mayo, garlic powder and corn together.

Pour into an oven safe dish.

Bake 20 minutes or until golden brown and bubbly.

Top with diced tomatoes, green onions, and cilantro.

Serve immediately with tortilla chips.

The Ultimate Thanksgiving Green Beans

I didn't grow up with green bean casserole and I have never learned to like it as an adult. 
I grew up with sauteed onion and bacon in my green beans! 
As Racheal Ray would say, "Yum-O!"

1/4 cup butter
1 small onion, diced
1 lb. bacon, cut up into small pieces
4-6 small cans green beans, drained
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Melt butter in a lrg. pot.
Add bacon and cook till browned and crispy.
Add onion and cook till clear.
Once onions are clear, add in the green beans.
Simmer covered 10-15 minutes.

Lion House Rolls {Rose Shaped}

These rolls are so good.  They are a staple at the Thanksgiving dinner table at the in laws house.  I just love this rose shape for the rolls... plus it's two rolls in one and when pulled apart, perfect for putting jam or honey butter in it!
To learn how to do this pretty rose, click here.

2 cups warm water {110-115 degrees}

2/3 cup nonfat dry milk {instant}

2 Tb. dry yeast

1/4 cup sugar

2 tsp. salt

1/3 cup shortening {butter or margarine}

1 egg

5-5 1/2 cups flour, all purpose {bread flour can be used if you have it on hand}

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In the large bowl of an electric mixer, combine the water and the milk powder and stir so the milk dissolves.

Add the yeast to this mixture then the sugar, salt, shortening, egg and 2 cups of the flour.

Mix on low speed of mixer until ingredients are wet, then turn to medium speed and mix for 2 minutes.

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Stop the mixer and add 2 more cups of flour then mix on low speed until the ingredients are wet, then turn mixer on medium speed and mix for 2 minutes.

The dough will be getting stiff and you may need to remove the bowl from the mixer and mix in the remaining flour by hand.

Add approximately 1/2 cup of flour and mix again. {This can be done by hand or mixer}

The dough should be soft, not overly sticky, and not stiff.

{It is not necessary to use the entire amount of flour}

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Scrape the dough off the sides of the bowl and pour approximately on tablespoon of vegetable oil all around the sides of the bowl.

Turn the dough over in the bowl so it is covered with the oil.

{This helps prevent the dough from drying out.}

Cover with plastic and allow to rise in a warm place until double in size.

Sprinkle a cutting board or counter with flour and put the dough on the flour.

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It is now ready to roll out and cut into desired shape and size of rolls.

Place on greased {or parchment lined} baking pans.

Let rise in a warm place until the rolls are double in size {approx. 1-1 1/2 hours}.

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Bake in a 375-degree oven for 15-20 minutes or until they are browned to your satisfaction.

Brush with melted butter while hot.

Yields 2 to 2 1/2 dozen rolls.

Homemade Applesauce

4 apples, peeled and cored {Pink Lady or something tart would be ideal}
1/2 cup brown sugar, packed
pinch salt
juice of one lemon
1/2 teaspoon cinnamon
1/4 cup water
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Cut the apples into large chunks and put them in a heavy pot over medium heat; add the brown sugar, salt, lemon juice, cinnamon and water.
Bring to a simmer and reduce heat to low.
Cook, stirring occasionally, for about 45 minutes to 1 hour, until the apples are extremely soft and mushy.
Using a potato masher or fork, mash the apples together until you have an applesauce-like consistency.
{Serves 4.}

Twice Baked Potatoes

Who doesn't love a good twice baked potato?!!

POTATOES
3 Baked Potatoes
Extra virgin Olive oil
salt
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FILLING
3 Tbsp butter
1/4 cup milk
1/4 cup sour cream
salt and pepper to taste
3/4 cup sharp cheddar cheese
green onions or chives for garnish
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Preheat the oven to 425.
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Scrub and dry the potatoes.
Place the potatoes on a baking sheet, drizzle them with olive oil, and rub it all over each one.
Sprinkle each potato with kosher salt on all sides.
Bake the potatoes for 1 hour. {When you take them out, leave the oven on.}
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Let the potatoes cool on a wire rack just until you can handle them, about 10 minutes.
Using a sharp knife, split the potatoes in half lengthwise.
Use a spoon to scoop out the flesh into a medium bowl, leaving 1/4- inch of flesh in the potato skins to keep them intact.
Place the potato shells back on the baking sheet.
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Add butter, milk, sour cream and 1/2 cup cheese to the scooped potato flesh.
Mash with a potato masher or fork, or blend with a hand mixer. {If the mixture seems dry, add a little more milk.}
Season the potato mixture with salt and pepper.
Taste and adjust.
Spoon the potato mixture evenly into each potato.
Top the potatoes with the remaining 1/4 cup cheese.
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Bake for 15 to 20 minutes, until the tops are golden and gooey.
Top with chopped green onions or whatever you like.
Dig in!

Mexican Rice

I got this recipe from Mel's Kitchen Cafe and I can not wait to try it... although I'm sure my husband can.  He is growing weary of Mexican food!  Keeps teasing me that this baby is going to pop out Mexican!  If you try it, let me know what you thought of it!

1 cup of long grain white rice
2 cups of low-sodium chicken broth
1 tablespoon of olive oil
1 small yellow onion, diced
4 cloves of garlic, finely minced
1/4 cup of tomato paste
Juice of 1 lime
1/2 cup of freshly chopped cilantro
2 teaspoons cumin
Salt to taste
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In a medium-sized pot, add rice and chicken broth.
Bring to a boil over high heat.
Stir.
Cover the pot, lower the heat to low and simmer for 17-20 minutes.
Remove from heat and keep the pot covered for 5 more minutes.
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While the rice is cooking, heat the olive oil in a large nonstick skillet over medium heat.
Cook the onions in the hot oil for 10 minutes, until translucent and starting to brown.
Add the garlic to the skillet and cook for one minute, stirring constantly.
Stir in the tomato paste and cumin and cook for another minute or two.
Mix in hot, cooked rice, lime juice and cilantro.
Mix until well combined.
Season to taste with salt.
Serve immediately.

Garlic Sour Cream Mashed Potatoes

I LOVE mashed potatoes.  Especially with gravy. 
These potatoes are buy far my favorite.

7-10 good sized russet potatoes
1/2 cup butter (1 cube)
3/4 cup sour cream
3 garlic cloves, minced or chopped finely (can also be roasted in oven first.)
Salt and pepper to taste
1/4 tsp of oregano or parsley, optional (i like the flavor the oregano adds.)
enough milk to make desired consistency (remember, you can always add more milk but you can't take it away!  use sparingly.)
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Wash, peel and dice potatoes.
Put in a large pot and cover with enough water so that they are covered.
Boil until potatoes are easily poked with a fork but don't fall apart.
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Drain water from potatoes and dump in a large bowl.
Cut butter up into slices and add to potatoes.
Add sour cream, garlic cloves, salt and pepper and oregano.
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Mix on high with electric beaters.
If potatoes are to thick, add a little milk.
Mix again.
Add more milk if needed until desired consistency.
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(if you own a pressure cooker, it makes this recipe so quick and easy.  Add all ingredients, except sour cream and milk, to pressure cooker plus 1 cup of water. You don't even need to dice or mince the garlic!  Secure pressure cooker lid and place pressure regulator on top.  Once regular starts to "shake" time for 3 1/2 minutes only.  Pull away from heat and cool pressure cooker under water in sink immediately. Open when pressure has dropped and transfer contents to a large bowl.  Add sour cream and mix well.  Add milk as needed.)

Cucumber Salad

This looks so good to me. Can't wait to try it! Let me know what you think if you do!
3 Roma tomatoes, seeded and diced

2 cucumbers, seeded and diced

1 Tbsp. chopped fresh parsley

1/2 cup chopped olives

1/2 small red onion, chopped

2 Tbsp. cider vinegar

2 Tbsp. lemon juice 4 Tbsp olive oil

Salt and pepper to taste

8 oz. Greek feta cheese, diced or crumbled

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Toss together all ingredients except feta cheese in a large bowl.

Let sit at room temperature for 1 hour to allow flavors to develop.

Toss in the feta cheese right before serving.

Add more salt and pepper if needed.

Spanish Rice

8 slices bacon

2 cups water

1 tsp. salt

1 cup rice

2/3 cups tomato sauce

2 tsp. chili powder

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Cook and crumble bacon in medium saucepan.

Remove bacon and pour water into bacon drippings.

Bring water to a boil.

Add remaining ingredients and stir well.

Reduce heat, cover with lid, and simmer 20 minutes.

Remove from heat and allow to sit 5 minutes before serving.

Spinach & Artichoke Wantons

To Die For...

9 oz. frozen spinach, thawed and drained

14 oz. of water packed artichoke hearts, drained and chopped

1/2 cup Alfredo sauce

1/2 cup mayo

3/4 tsp. garlic salt

1/4 tsp. pepper

1 cup Parmesan cheese

wanton wrappers

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Mix all ingredients in a medium mixing bowl.
Spoon 1-2 Tbsp. of mixture onto the center of a wanton wrapper.

Seal with water and twist shut.

Deep fry in about 3-4 inches of oil for about 4-5 minutes or until golden brown.

{do not over fry. it will continue to cook even after taken out of oil}

Crock Pot Spinach & Artichoke Dip

This is a great staple at any Christmas party...
stay tuned for a recipe just like this,
Only BETTER!

9 oz. frozen spinach, thawed and drained

14 oz. of water packed artichoke hearts, drained and chopped

1/2 cup Alfredo sauce

1/2 cup mayo

3/4 tsp. garlic salt

1/4 tsp. pepper

1 cup grated Parmesan cheese

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Mix all ingredients, except for the bread, in the low cooker.

Cook on low for 2 hours.

Serve with a sliced baguette loaf, tortilla chips, or crackers.

Christmas Ribbon Jello

1-6 oz. pkg Lime Jello

1-6 oz. pkg Raspberry Jello

1-3 oz. pkg. Lemon Jello

6 cups boiling water

3 cups cold water

8 oz. miniature marshmallows

1 can crushed pineapple, drained

1 cup whipping cream, whipped

16 oz cream cheese, softened

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Dissolve Jello flavors separately using 2 cups boiling water for each; set aside.

To Lemon Jello add miniature marshmallows.

Stir well to melt marshmallows and set aside.

Add 1 1/2 cups cold water to Lime Jello then pour into a 9X13 pan.

Chill until set.

Add 1 1/2 cups cold water to raspberry Jello, set aside at room temp.

Add cream cheese to lemon mixture.

Beat until blended.

Chill until slightly thickened then add whipped cream and crushed pineapple.

Chill until thick.

Spoon gently over lime Jello.

Chill until set, but not firm.

Meanwhile, chill raspberry jello until thick.

Pour over lemon jello mixture. Set until all is firm and ready to serve.

Dixie Salad

3-4 Pomegranates

3-4 apples

1 cup raisins

1-2 cups cool whip

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Wash pomegranates well.

Cut in half down center.

{not through the flowered end}

Hold half of pomegranate upside down in hand.

{so that seed side in facing palm but not touching palm}

Knock the bottom of pomegranate with a spoon so that seeds fall out into palm.

{you should probably do this over the bowl that you are going to mix in}

Pull any skins out.

Finish with the rest of the pomegranates.

Wash apples.

Cut top and bottom of apple off.

{this makes peeling WAY faster}

Peel with a paring knife.

Cut into small bite size chunks.

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Mix all ingredients together in a serving bowl.

Chicken Egg Rolls

1 LB ground chicken {you can ask the meat department to grind it for you or you can cook it at home and then put it in the blender.}
2 cups Cole slaw mix
2 tsp grated ginger {1 tsp ground ginger}
1 tsp sesame oil
1 tsp soy sauce
1 tsp minced garlic
1/4 tsp pepper
1 egg white
1 package round wanton wrappers
4 tsp soy sauce

{you can also add celery, bean sprouts, mushrooms, or onion. dice very small}

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Mix all ingredients except wanton skins, broth and soy sauce.
Brush each wanton wrapper with water.

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Place desired amount of chicken mixture down the center of the wanton wrapper.

Fold the tops in.

Fold one side over and then roll shut.

Repeat with remaining skins and chicken mixture.
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Gently fry filled wantons 3 or 4 at a time for about 3-4 minutes or until golden brown.

Remove with a large slotted spoon and place on a plate with paper towels.

Yummy Funeral Potatoes

Mmm. Mmm. Good.

8-10 potatoes, boiled, peeled and cubed {for an easy allternative use a large bag of shredded hash browns}
½ cube margarine
1 large onion, chopped
2 cans cream of chicken soup
1 pint sour cream {16 oz.}
1 C cheese, greated
1 t. salt
1/8 t. pepper

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Cook onion with margarine till transparent.

Add soup, sour cream, cheese, salt and pepper.

Mix well with potatoes.

Put in 9X13 baking dish.

{if you desire, you can top with slightly crushed corn flakes. Drizzle with 1 cube melted butter.}

Bake 40 min. @ 350.

Orange Dream Salad

1 Sm. box orange jello

1 Sm. box cook & serve vanilla pudding

1 Sm. box cook & serve tapioca pudding

3 cups water

8 oz. cool whip

2 large cans mandarin oranges, drained
1-2 cups marshmallows

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Mix water, jello, and pudding in a medium sized pot.

Bring to a boil, stirring constantly.

Remove from burner and cool in pot for 10 minutes.

Place in large bowl and refrigerate at least 3 house. {over night is best}
Fold in cool whip.

Drain mandarin oranges. 
Dump onto a cutting board and chop into smaller pieces.
Stir in with other ingredients.
Add marshmallows and mix well.

Serve.

Brown Sugar Baked Beans

This recipe came from my sister in law as well...
They take some time, but it's cooking time, and they are SOOO worth it.

One extra large can baked beans {i use vandecamps}{take pork out}

1 cup ketchup

1/2 cup brown sugar

1 Tbsp. cinnamon

1 tsp. dry mustard

1 large onion, diced very small {if you have a food processor, use it}

1/2 pkg. bacon, cooked

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Add first five ingredients to a 9X13 baking dish and mix well.

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Dice onion as small as you can get it, almost till it's minced.

Fry bacon and dice as small as you can get it.

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Add onion and bacon to the bean mixure and mix well.

Cover in tin foil and bake at 200 for 3-4 hours.

{this could be done in a crockpot, as well, cooked on low for 6 hours.}