Whipped Frosting (Tip)
Don’t have time to make your own frosting? Want a light and airy frosting that is easy to spread?
Take a can of the regular frosting and whip it yourself.
This will yield you almost twice the amount of frosting and will spread so much easier.
Softening Butter (Tip)
(This TIP is borrowed from themamasgirls.com)
I have always had the problem of having my butter either hard rock solid or a melted mess. I can’t seem to find the happy medium … until now. Thank you Mamas Girls!! They have found a way to melt the butter perfectly and uniformly so that it can be used immediately to spread or use in recipes calling for softened butter. And, it takes less than 25 seconds of your time.
Stand the wrapped stick of butter on it’s end on a small plate and into the microwave. (If you have a turntable in your microwave, turn off the rotation feature.)
Microwave on high-power for 5 seconds. Turn the butter onto it’s other end and microwave for another 5 seconds on high-power. (Keep in mind that you may have to deactivate the turntable each time.)
Now lay the stick of butter down and microwave 4 seconds. Turn the stick of butter over and microwave another 4 seconds (again, with the turntable off.)
Check the butter by pressing on the stick of butter to see if it is uniformly soft. Because microwave ovens vary, it may be necessary to add up to an additional 3 – 4 seconds, but be careful not to over-do it or you will end up with that same pool of melted butter in the middle of the stick – which is what you were trying to avoid!
Your butter will now be soft, not melted, and ready to either pop into your mixer or to spread onto soft bread.
NOTE – Different brands of butter are wrapped differently. Tillamook is wrapped in paper and Challenge is wrapped in foil. I prefer the paper so I can soften it in the microwave.
Land O Lakes is also wrapped in paper.
90 Minute Dinner Rolls
These rolls are quick and easy – and pretty! They take a little over an hour to make from start to finish….and taste delicious!
Grease a 12 cup muffin tin; set aside.
1/4 cup milk
2 T. granulated sugar
4 T. butter, divided
In a small sauce pan, stir milk, sugar and 3 tablespoons butter together. Heat over low just until butter melts and sugar dissolves.
Cool to about 100 – 105 F. (I let it cool in the pan for a bit and then poured it into a glass and put it in the frig to hurry the cooling process.)
3 1/2 tsp. dry active yeast
3/4 cup warm water (105F – 115F)
Pour milk mixture into the bowl of a stand mixer.
Add yeast and warm water. Let stand for 5-10 minutes, or until yeast is foamy.
2 1/2 – 3 cups flour
1 tsp. salt
Add 2 cups of flour and salt to yeast mixture. Using a dough hook, mix on low speed for about 1 minute.
With mixer still going, add remaining flour, 1/2 cup at a time. Mix about 1 1/2 minutes, or until dough starts to clean the sides of the bowl.
Knead on low speed for about 2 more minutes, or until dough is smooth and elastic – the dough will still be slightly sticky to the touch.
Place dough in a greased bowl, turning to grease the top.
Cover the dough with a clean, dry dish towel.
Let it rise in a warm place, free from draft, for about 15 minutes. (I like to set my oven on the Warm/Hold setting, warm the oven and then turn it off when I put the dough in to raise.)
Divide the dough into 12 equal pieces.
Then divide that into 3 equal pieces, forming into little balls.
Place 3 dough balls in each muffin cup.
Cover with the dish towel and let the dough rise for about 15 minutes. (Again, I put it in a warm oven).
Melt remaining 2 tablespoons of butter. Set aside.
Bake at 425 degrees for 9 – 10 minutes, or until the rolls are golden brown.
Brush rolls with melted butter.
Remove from pans and cool on a wire rack.
RECIPE SOURCE: Revised from ihearteating.com (found on Pinterest)
FULL RECIPE WITHOUT PICTURES —
QUICK AND TASTY DINNER ROLLS
1/4 cup milk
2 T. granulated sugar
4 T. butter, divided
3 1/2 tsp. dry active yeast
3/4 cup warm water (105F – 115F)
2 1/2 – 3 cups flour
1/2 tsp. salt
Grease a 12 cup muffin tin; set aside.
In a small sauce pan, stir milk, sugar and 2 tablespoons butter together. Heat over low just until butter melts and sugar dissolves. Cool to about 100 – 105 F. (I let it cool in the pan for a bit and then poured it into a glass and put it in the frig to hurry the cooling process.)
Pour milk mixture into the bowl of a stand mixer.
Add yeast and warm water. Let stand for 5-10 minutes, or until yeast is foamy.
Add 2 cups of flour and salt to yeast mixture. Using a dough hook, mix on low speed for about 1 minute.
With mixer still going, add remaining flour, 1/2 cup at a time. Mix about 1 1/2 minutes, or until dough starts to clean the sides of the bowl.
Knead on low speed for about 2 more minutes, or until dough is smooth and elastic – the dough will still be slightly sticky to the touch.
Place dough in a greased bowl, turning to grease the top.
Cover the dough with a clean, dry dish towel.
Let it rise in a warm place, free from draft, for about 15 minutes. (I like to set my oven on the Warm/Hold setting, warm the oven and then turn it off when I put the dough in to raise.)
Divide the dough into 12 equal pieces.
Then divide that into 3 equal pieces, forming into little balls.
Place 3 dough balls in each muffin cup.
Cover with the dish towel and let the dough rise for about 15 minutes. (Again, I put it in a warm oven).
Melt remaining 2 tablespoons of butter. Set aside.
Bake at 425 degrees for 9 – 10 minutes, or until the rolls are golden brown.
Brush rolls with melted butter.
Remove from pans and cool on a wire rack.
RECIPE SOURCE: Revised from ihearteating.com (found on Pinterest)
Carolina Pulled Pork Sandwiches
This is THE EASIEST and BEST pulled pork you will eat! I love that it is so simple!!! It is definitely a crowd pleaser!
NOTE: Since this pork takes 6 – 8 hours to cook, plan ahead – you might need to cook it the day before and then re-heat in the crock pot or microwave. (Be careful not to overcook it and dry it out!)
1 – 3 pound boneless pork roast
12 oz. root beer
Place pork roast in your crock pot with the fat side up (if there is any fat).
Pour the root beer over the meat.
Cook on low for 6 – 8 hours.
Take the roast out of the crock pot, remove any fat, and shred with 2 forks. It should shred very easily. If not, it needs to cook longer.
Drain the juice out of the crock pot and place the shredded meat back inside.
1 bottle of your favorite BBQ sauce – I used half Famous Dave’s Rich and Sassy and Famous Dave’s Sweet and Zesty. Amount depends on how saucy you like it. I keep it on the lighter side and have the bottle of BBQ sauce available for people to add more if they prefer.
Stir in the BBQ sauce. Keep warm until serving.
We love our sandwiches with Cole Slaw on top. This is what makes it a “Carolina” Pulled Pork Sandwich.
This is the best and easiest Cole Slaw ever! Thank you Karen Ostermiller! A bag of pre-shredded cabbage and a bottle of Litehouse Cole Slaw dressing. (This is found in the produce department.)
Mix immediately before serving – otherwise it gets really soggy. Mix dressing according to your own preference.
Servings: I used a 3 1/2 pound pork roast and it made 12 sandwiches.
Recipe Source: Revised from Six Sisters’ Stuff (found on Pinterest)
FULL RECIPE WITHOUT PICTURES —
CAROLINA PULLED PORK SANDWICHES
1 – 3 pound boneless pork roast
12 oz. root beer
1 bottle of your favorite BBQ sauce – I used half Famous Dave’s Rich and Sassy and Famous Dave’s Sweet and Zesty. Amount depends on how saucy you like it. I keep it on the lighter side and have the bottle of BBQ sauce available for people to add more if they prefer.
Place pork roast in your crock pot with the fat side up (if there is any fat).
Pour the root beer over the meat.
Cook on low for 6 – 8 hours.
Take the roast out of the crock pot, remove any fat, and shred with 2 forks. It should shred very easily. If not, it needs to cook longer.
Drain the juice out of the crock pot and place the shredded meat back inside.
Stir in the BBQ sauce. Keep warm until serving.
We love our sandwiches with Cole Slaw on top. This is what makes it a “Carolina” Pulled Pork Sandwich.
This is the best and easiest Cole Slaw ever! Thank you Karen Ostermiller! A bag of pre-shredded cabbage and a bottle of Litehouse Cole Slaw dressing. (This is found in the produce department.)
Mix immediately before serving – otherwise it gets really soggy. Mix dressing according to your own preference.
Servings: I used a 3 1/2 pound pork roast and it made 12 sandwiches.
Recipe Source: Revised from Six Sisters’ Stuff (found on Pinterest)
Macaroni Salad
Macaroni Salad is a favorite of all. It is so versatile – you can add any items that you and your family like.
This picture shows salt – I added seasoned salt as stated in the recipe below.
16 oz. macaroni or shells
Prepare macaroni to al dente. After macaroni is cooked, immediately drain and rinse in cold water. Once macaroni has cooled down, drain very well.
SAUCE:
1 1/2 cups mayonnaise
2 T. mustard
1/4 cup sour cream
2 T. apple cider vinegar
2 T. sugar
1 tsp. seasoned salt (or to taste)
1/4 tsp. ground pepper (or to taste)
In a large mixing bowl, combine the sauce ingredients. Mix well.
Add cooked macaroni.
ADD INS: The following are just suggestions. Add whatever sounds good.
1 cup ham, cubed
1 cup cheddar cheese, cubed
2 – 3 carrots, shredded
2/3 cup frozen peas
cucumber, peeled and diced
celery, diced
dill pickles, diced
tomato, diced
bell pepper, diced
Add mix ins. NOTE: If you are adding an item that could easily fall apart when mixing, such as tomatoes or cucumbers, add them at the end after everything else is mixed in.
Let chill in the refrigerator for several hours or overnight. If necessary, add a little milk if you want it a bit creamier.
FULL RECIPE WITHOUT PICTURES —
MACARONI SALAD
16 oz. macaroni or shells
SAUCE:
1 1/2 cups mayonnaise
2 T. mustard
1/4 cup sour cream
2 T. apple cider vinegar
2 T. sugar
1 tsp. seasoned salt (or to taste)
1/4 tsp. ground pepper (or to taste)
ADD INS: The following are just suggestions. Add whatever sounds good.
1 cup ham, cubed
1 cup cheddar cheese, cubed
2 – 3 carrots, shredded
2/3 cup frozen peas
cucumber, peeled and diced
celery, diced
dill pickles, diced
tomato, diced
bell pepper, diced
Prepare macaroni to al dente. After macaroni is cooked, immediately drain and rinse in cold water. Once macaroni has cooled down, drain very well.
In a large mixing bowl, combine the sauce ingredients. Mix well.
Add mix ins. NOTE: If you are adding an item that could easily fall apart when mixing, such as tomatoes or cucumbers, add them at the end after everything else is mixed in.
Let chill in the refrigerator for several hours or overnight. If necessary, add a little milk if you want it a bit creamier.
Roasted Broccoli
Broccoli
Olive oil – about 1 . T per crown
Garlic, fresh or from the jar – about 1 tsp. per crown
Salt
Pepper
Parmesan cheese, optional
Lemon, optional
Put broccoli, olive oil garlic, salt and pepper in a zip lock bag. Shake it around until all ingredients are evenly distributed.
Place in pan and bake in the oven at 425 degrees for 20 minutes. Temperature can vary if you are cooking something else in the oven at the same time. Just adjust the cooking time accordingly.
Remove from oven and top with fresh grated parmesan cheese.
Carrot Cake Bread
This is a very moist, delicious cake that can be baked in a square cake pan or bread loaf pan.
1 1/2 cups flour
1 tsp. baking soda
2 tsp. baking powder
2 tsp. cinnamon
1/2 tsp. salt
Whisk together flour, baking soda, baking powder, cinnamon, and salt.
1 cup canola oil
1 1/2 cups brown sugar, firmly packed
3 eggs
Add oil, sugar and eggs mixing well.
1 cup finely shredded carrots
8 0z. can crushed pineapple, drained or 1/2 cup apple sauce
1/2 cup raisins (optional)
1/2 cup pecans (optional)
Add carrots, pineapple (or applesauce), raisins and nuts, stirring well.
(I did not add the raisins or nuts)
Grease and flour a bread pan, 9″ square pan or four mini loaf pans.
Bake at 350 degrees –
55 minutes for bread pan
40 minutes for square pan
30 minutes for mini loaves
FULL RECIPE WITHOUT PICTURES —
CARROT CAKE BREAD
1 1/2 cups flour
1 tsp. baking soda
2 tsp. baking powder
2 tsp. cinnamon
1/2 tsp. salt
1 cup canola oil
1 1/2 cups brown sugar, firmly packed
3 eggs
1 cup finely shredded carrots
8 oz. can crushed pineapple, drained or 1/2 cup apple sauce
1/2 cup raisins (optional)
1/2 cup pecans (optional)
Whisk together flour, baking soda, baking powder, cinnamon, and salt.
Add oil, sugar and eggs mixing well.
Add carrots, pineapple (or applesauce), raisins and nuts, stirring well.
Grease and flour a bread pan, 9″ square pan or four mini loaf pans.
Bake at 350 degrees –
55 minutes for bread pan
40 minutes for square pan
30 minutes for mini loaves
Double Chocolate Banana Bread
This picture shows 3 eggs and the recipe calls for 2 eggs. I buy cage-free eggs from my neighbor and they vary in size so sometimes I use 2 small ones that count as 1 average size (just in case you wondered!)
After taking the picture above, I remembered that I had some bananas in the freezer – so I used these lovely things!!!
Heat oven to 350 degrees.
Spray a loaf pan with cooking spray.
1 cup sugar
2 eggs
1/3 cup canola oil
Beat sugar, eggs and oil until combined.
1 1/4 mashed bananas (about 3)
1 tsp. vanilla
Beat in bananas and vanilla at low speed.
1 1/2 cups flour
1/2 cup cocoa
1 tsp. baking soda
1/2 tsp. salt
Beat in flour cocoa, baking soda and salt at low speed just until combined.
1 cup semi-sweet chocolate chips (I used mini chocolate chips)
Stir in chocolate chips.
Spoon batter into pan.
Sprinkle some chocolate chips on top.
Bake 60 minutes or until toothpick inserted in the center comes out clean.
Cool 10 minutes before removing from the pan.
Cool on a wire rack.
FULL RECIPE WITHOUT PICTURES —
DOUBLE CHOCOLATE BANANA BREAD
1 cup sugar
2 eggs
1/3 cup canola oil
1 1/4 mashed bananas (about 3)
1 tsp. vanilla
1 1/2 cups flour
1/2 cup cocoa
1 tsp. baking soda
1/2 tsp. salt
1 cup semi-sweet chocolate chips
Heat oven to 350 degrees.
Spray a loaf pan with cooking spray.
Beat sugar, eggs and oil until combined.
Beat in bananas and vanilla at low speed.
Beat in flour cocoa, baking soda and salt at low speed just until combined.
Stir in chocolate chips.
Spoon batter into pan.
Sprinkle some chocolate chips on top.
Bake 60 minutes or until toothpick inserted in the center comes out clean.
Cool 10 minutes before removing from the pan.
Cool on a wire rack.
Pecan Parmesan Chicken
6 boneless skinless chicken breasts
Cut chicken in half length-wise (so you have 12 “skinny” chicken fillets).
1 1/2 cups italian seasoned bread crumbs
1/3 cup parmesan cheese
1/3 cup ground pecans
1 tsp. italian seasoning
1 tsp. seasoned salt
1/2 tsp. garlic granules
1/2 tsp. dried basil
1/4 tsp. pepper
In a shallow bowl or pie plate, combine the breadcrumbs, parmesan cheese, pecans, italian seasoning, seasoned salt, garlic granules, basil and pepper.
2 tsp. cornstarch
2 egg whites
2 – 3 tsp. water
In a small bowl, combine the cornstarch and egg whites. Add a little water to thin down a bit. Pour this into a shallow bowl or pie plate.
1 T. olive or canola oil
Dip each chicken piece into the egg mixture and then coat with crumb mixture.
Preheat oven to 450 degrees.
Heat oil in a large non-stick skillet.
Brown the chicken for 3 – 5 minutes on each side.
Transfer chicken to an ungreased baking pan.
Bake, uncovered, at 450 degrees for 8 – 10 minutes or until juice run clear.
Makes 6 servings (2 fillets per serving)
FULL RECIPE WITHOUT PICTURES —
PECAN PARMESAN CHICKEN
6 boneless skinless chicken breasts
1 1/2 cups italian seasoned bread crumbs
1/3 cup parmesan cheese
1/3 cup ground pecans
1 tsp. italian seasoning
1 tsp. seasoned salt
1/2 tsp. garlic granules
1/2 tsp. dried basil
1/4 tsp. pepper
2 tsp. cornstarch
2 egg whites
2 – 3 tsp. water
1 T. olive or canola oil
Preheat oven to 450 degrees.
Cut chicken in half length-wise (so you have 12 “skinny” chicken breasts).
In a shallow bowl or pie plate, combine the breadcrumbs, parmesan cheese, pecans, italian seasoning, seasoned salt, garlic granules, basil and pepper.
In a small bowl, combine the cornstarch and egg whites. Add a little water to thin down a bit. Pour this into a shallow bowl or pie plate.
Dip each chicken piece into the egg mixture and then coat with crumb mixture.
Heat oil in a large non-stick skillet.
Brown the chicken for 3 – 5 minutes on each side.
Transfer chicken to an ungreased baking pan.
Bake, uncovered, at 450 degrees for 8 – 10 minutes or until juice run clear.
Makes 6 servings.
Cilantro Pesto Chicken
Ingredients for Pesto is shown above
CILANTRO PESTO:
2 T. toasted almonds
1 cup fresh cilantro (do not include stems) his is about 2 bunches
2 1/2 T. extra virgin olive oil
3 T. fresh garlic, chopped
1 1/2 tsp. lime juice
1/2 cup shredded Parmesan cheese (Asiago or Romano can be substituted)
1 1/2 kosher salt
1/4 cup chicken broth
Chop almonds and toast in a dry fry pan for just a minute. Watch very close and stir constantly as they burn very quickly.
Add all ingredients to a blender. Blend until smooth.
CHICKEN:
cooking spray
3 boneless, skinless chicken breasts, cut into small bite-sized pieces.
salt and pepper to taste
1 tsp. garlic granules
Spray a medium skillet with cooking spray. Add chicken and season with salt, pepper and garlic granules.
Cook over medium heat until cooked through.
Add pesto and toss until coated.
This was made with only 2 chicken breasts. It was a bit heavy on the pesto. 3 chicken breasts are listed in the ingredients now so it wont be as strong.
tortillas
preferred taco garnishes (salsa or tomatoes, sour cream, cheese, guacamole, black beans)
Serve chicken in tortillas with preferred taco garnishes.
Also tastes wonderful with Cilantro Rice (Recipe under Rice)
Makes 4 servings.
FULL RECIPE WITHOUT PICTURES —
CILANTRO PESTO CHICKEN
CILANTRO PESTO:
2 T. toasted almonds
1 cup fresh cilantro (do not include stems) his is about 2 bunches
2 1/2 T. extra virgin olive oil
3 T. fresh garlic, chopped
1 1/2 tsp. lime juice
1/2 cup shredded Parmesan cheese (Asiago or Romano can be substituted)
1 1/2 kosher salt
1/4 cup chicken broth
Chop almonds and toast in a dry fry pan for just a minute. Watch very close and stir constantly as they burn very quickly.
Add all ingredients to a blender. Blend until smooth.
CHICKEN:
cooking spray
3 boneless, skinless chicken breasts, cut into small bite-sized pieces.
salt and pepper to taste
1 tsp. garlic granules
tortillas
preferred taco garnishes (salsa, sour cream, cheese, guacamole, black beans)
Spray a medium skillet with cooking spray. Add chicken and season with salt, pepper and garlic granules.
Cook over medium heat until cooked through.
Add pesto and toss until coated.
Serve chicken in tortillas with preferred taco garnishes.
Also tastes wonderful with Cilantro Rice (Recipe under Rice)
Makes 4 servings.
No Meals on Wheels 