Magleby’s Rolls

I found this recipe over at Your Home based Mom.  It looks so yummy I might have to try these tonight!

Magleby’s Rolls

Printable Recipe

1 bag of frozen dinner rolls

Mayonnaise (amount depends on number of rolls you are making)

Melted Butter

Freshly shredded Parmesan Cheese

Garlic Powder

Dried Parsley

Place  mayo in a bowl, melted butter in a bowl and  freshly grated parmesan cheese (not the stuff in the green Kraft can).  I buy the grated parmesan from Coscto and just keep a container of it in the freezer and pull it out as needed.

Take the frozen ball of dough, dip the top half into each bowl starting with the mayo,  then the butter and finally the cheese.

Place roll into a well greased muffin tin (cheese side up).  Sprinkle with garlic powder and dried parsley and let rise according to the directions (usually 5-6 hours so you need to do this early on in the day)  Bake according to directions on the package.

Sweet Potato Muffins

I have been looking for a way to use up my sweet potatoes from the Bountiful Basket I got.  These look really good! And I bet since Jared liked the zucchini bread maybe he'll like these!

Oatmeal Sweet Potato Muffins

Muffins:

1 cup old fashioned oatmeal
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 (15-ounce) can sweet potatoes (yams), drained and mashed or 1 cup fresh sweet potatoes, cooked and mashed
3/4 cup firmly packed light brown sugar
1/3 cup canola oil
1/4 cup skim milk
1 large egg
1 teaspoon vanilla extract

 

Crumble Topping:

1/4 cup old fashioned oatmeal
1/4 cup all-purpose flour
1/4 cup firmly packed light brown sugar
1 tablespoon light margarine, melted
1 teaspoon vanilla extract

1. Preheat oven to 400°F (205°C).
2. In large bowl, combine oatmeal, flour, baking powder, baking soda, cinnamon and nutmeg.
3. In another bowl, combine sweet potatoes, brown sugar, oil, milk, egg and vanilla. Add sweet potato mixture to flour mixture and mix until just moistened.
4. Fill greased muffin tins 3/4 full. Sprinkle with Crumble Topping.
5. For Crumble Topping: In a bowl, mix together oatmeal, flour and sugar. With a fork, mix in margarine and vanilla until crumbly.
6. Bake 15 to 20 minutes.

Makes 18 muffins.
Per serving: CAL 158.7 (29% from fat); FAT 5.207g; PROTEIN 2.343g; CARB 26g; CHOL 11.84mg; SODIUM 81mg

Jared's Fresh Salsa

This Salsa is a must have at our house. We usually have some in the fridge and when we run out it isn't long before Jared make some more! And yes, I said Jared, my wonderful husband!  This is his very own recipe!   The best salsa ever!

2 lbs Tomatoes
1 small Jalepeno
2 Anaheim pepper
1 Green Bell pepper
1 Clove garlic
1 Medium onion
1 1/2 T. Lime Juice
1 t. chopped Cilantro
Onion Salt-to taste
Salt & Pepper- to taste

Using a salsa maker chop tomatoes and add to a large bowl.    Then chop the peppers, onion, and garlic and add to bowl and mix with tomatoes.  Add your cilantro, lime juice, and seasonings to taste.  Mix well and store in air tight container in Refrigerator.

I used everything fresh from our bountiful basket but we make it all the time without fresh garlic or lime juice, or cilantro and it turns out really good still.

Pizza Sauce

Recipe from OurBestBItes.com

Pizza Sauce

1 6-oz. can tomato paste
6 oz. water (just use the empty tomato paste can)
3 Tbsp. garlic bread seasoning*
1 Tbsp. sugar or honey (I usually use sugar because it's easier and hey, I think we've established here that if there's an easy road or a hard road, I usually take the easy road...)
3/4 tsp. onion powder
1/4 tsp. red pepper flakes (optional)

Empty tomato paste into a bowl and add water a few tablespoons at a time, stirring constantly until combined. Add remaining ingredients, stir to combine, and allow to stand until ready to use. Covers two average-sized pizza; freezes extremely well.

*Garlic Bread Seasoning:

combine the following ingredients

1/2 c. powdered Parmesan cheese

2 tsp. Kosher salt

2 Tbsp. garlic powder

2 tsp. oregano

2 tsp. basil

2 tsp. marjoram

2 tsp. parsley

Breadsticks & Pizza Dough

Breadsticks & Pizza Dough
Recipe from OurBestBites.com

1 1/2 c. warm (105-115 degrees) water
1 Tbsp. sugar
1 Tbsp. yeast
1/2 tsp. salt
3-4 1/2 c. flour


In a large bowl (the bowl of your mixer, if you have one), combine water, sugar, and yeast. Let stand for 10 minutes or until yeast is bubbly.  

Add salt and stir. Add 1 1/2 c. flour and mix well. Gradually add more flour (usually between 3-4 cups, depending on your elevation and your humidity) until dough starts to pull away from the sides of the bowl and it barely sticks to your finger.

 Spray a glass or metal bowl with cooking spray and place dough in the bowl. Cover and allow to rise for 45 minutes or until doubled in bulk.

Remove from bowl and place on a lightly-floured surface. Spray a baking sheet with cooking spray. Roll into a rectangle and cut into 12 strips with a pizza cutter.

Roll out each piece of dough into a snake and then drape over your forefinger and twist the dough. Place on baking sheet and repeat with remaining 11 pieces of dough. Try to space them evenly, but it's okay if they're close; pulling apart hot bread is one of life's greatest pleasures!

Cover pan and allow dough to rise for another 30 minutes. When there's about 15 minutes to go, preheat your oven to 425. When done rising, bake for 10-12 minutes or until golden brown. Rub some butter on top of the breadsticks (just put a ziploc bag on your hand, grab some softened butter, and have at it) and sprinkle with garlic bread seasoning or the powdery Parmesan cheese in a can and garlic salt. Or you could sprinkle them with cinnamon sugar.

Chicken Taquitos

Of course I don't follow recipes very well and I adapted this recipe from Our Best Bites but found the recipe here.  I served mine with homemade fresh salsa and guacamole.  They were so yummy!

I had some leftover chicken mixture so I put it in the freezer for another night.

TAQUITO INGREDIENTS:
• 1/3 C (3 oz) cream cheese
• 1/4 C green salsa (I love green salsa but I didn't have any so I used some fresh salsa)
• 1 t fresh lime juice
• ½ t cumin
• 1 t chili 

(I added taco seasoning instead of cumin and chili)
• ½ t onion powder (I used onion salt and added garlic pdwr)
• 3 T chopped cilantro (I didin't add this)
• 2 T chopped green onions
• 2 C shredded cooked chicken  ( I sauted mine with the lime juice and seasonings)
• 1 C grated pepperjack cheese
• 6-inch corn or flour tortillas ( I used both and they were both yummy!)
• 2 T vegetable oil (optional)
• kosher salt
• cooking spray

METHOD: ( I fried mine in oil But this is the healthier alternative)
• Heat oven to 425.
• Line a baking sheet with foil and lightly coat with cooking spray.
• Heat cream cheese in the microwave for about 20-30 seconds    so it's soft and easy to stir.
• Add green salsa, lime juice, cumin, chili powder, onion powder    and granulated garlic.
• Stir to combine and then add cilantro and green onions.
• Add chicken and cheese and combine well.
• You can prepare up to this step ahead of time. Just keep the    mixture in the fridge.
• Work with a few tortillas at a time and heat in the microwave    until they are soft enough to roll without cracking. It helps to    place them between damp paper towels. Usually 20-30 seconds    will do it.
• Place 2-3 T of chicken mixture on the lower third of a tortilla,    keeping it about 1/2 inch from the edges, then roll it up.
• Place seam-side down on the baking sheet in a single layer.    Spray the tops lightly with cooking spray or brush with    vegetable oil. Sprinkle with a pinch of kosher salt on top. Place    pan in the oven and bake for 15 - 20 minutes or until crisp and    the ends start to get golden brown. Cool for 5 - 10 minutes and    then serve with sour cream, guacamole or Pico de Gallo. Makes    approximately 16 taquitos.

CILANTRO LIME RANCH DRESSING INGREDIENTS:
• 1 C. mayonnaise
• ½ C. milk or buttermilk
• 1 lime, juiced
• 1 packet hidden valley ranch dressing mix
• 2 cloves garlic, roughly chopped
• ½ C. roughly chopped cilantro
• ¼ C. green salsa
• Hot Sauce to taste

METHOD:
• Combine mayonnaise, milk, lime juice and the contents of the    packet of ranch dressing in a blender.
• Add garlic, cilantro and green salsa and blend to thoroughly mix    all the ingredients.
• Season with hot sauce, if desired.
• Refrigerate for several hours to allow the dressing to thicken    and the flavors to meld. 

Raspberry and Almond Shortbread Thumbprints

I have never made thumbprint cookies but always wanted to try them.  I made this recipe only I halved it.  I also tried some glaze with lemon juice and lemon extract which was yummy.  But my favorite was in stead of jelly I filled some with my homemade fudge sauce and they were so good!  I also learned I need to make a deeper hole for more jelly or fudge.

Rated: Submitted By: Dee Photo By: sarah Prep Time: 30 Minutes Cook Time: 18 Minutes Ready In: 1 Hour 15 Minutes Servings: 36

"Shortbread thumbprint cookie filled with raspberry jam, and drizzled with glaze."

INGREDIENTS:

1 cup butter, softened 2/3 cup white sugar 1/2 teaspoon almond extract 2 cups all-purpose flour 1/2 cup seedless raspberry jam

1/2 cup confectioners' sugar 3/4 teaspoon almond extract 1 teaspoon milk

DIRECTIONS:

1.	Preheat oven to 350 degrees F (175 degrees C).
2.	In a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 teaspoon almond extract. Mix in flour until dough comes together. Roll dough  into 1 1/2 inch balls, and place on ungreased cookie sheets. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with preserves and chill in freezer 5 minutes or fridge 15 minutes.
3.	Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.
4.	In a medium bowl, mix together the confectioners' sugar, 3/4 teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies.

Fruit Pizza

I can't wait to try this recipe.  I am a sugar cookie snob and even more of a fruit pizza snob and I haven't found the perfect crust recipe so I hope this one is it!

Fruit Pizza

from melskitchencafe.com

Dough:

1/2 cup butter, softened

2/3 cup granulated sugar

1 large egg

1 teaspoon pure vanilla extract

Zest of 1 lemon, divided (use the other half for the frosting)

1 1/4 cups all-purpose flour

1 teaspoon cream of tartar

1/2 teaspoon baking soda

1/4 teaspoon salt

Frosting:

1 package (8 ounces) cream cheese, softened

2 tablespoons granulated sugar

1/2 cup powdered sugar

1 teaspoon pure vanilla extract

Fresh lemon juice from 1 lemon (1-2 tablespoons)

Other half of lemon zest from above

Fresh Fruit:

Strawberries

Raspberries

Blueberries

Pineapple

Peaches

Kiwi

Preheat the oven to 350 degrees F. Spray a 10-inch round or tart pan with nonstick cooking spray. This will give a fairly thick crust. If you want a thinner crust, try using a larger pizza pan shape or a 9X13-inch pan (you'll have to test this out since I've only used a 10-inch tart pan).

For the dough, in a large bowl, cream together the butter and granulated sugar until smooth. Mix in egg, vanilla, and 1/2 of the lemon zest. Add the dry ingredients and mix until just blended. Press the dough into the prepared pan.

Bake the dough for 10-12 minutes, or until very lightly browned. Don't overbake as the crust will become dry. Cool the crust on a wire rack completely.

In a medium bowl, beat the cream cheese until smooth. Add the granulated and powdered sugar, vanilla, lemon juice, and other half of the lemon zest. Spread on the cooled pizza crust to within 1/4-inch of the edges. Arrange fruit on top of the pizza. Cover lightly with plastic wrap and chill until serving time.

Butternut Squash Soup

This is a great way to use up some winter squash.  My girls and I really enjoyed this recipe.

Butternut Squash Soup

Rated: From All Recipes Prep Time: 25 Minutes Cook Time: 35 Minutes Ready In: 1 Hour Servings: 6

"Cream cheese is blended into this pureed soup of winter squash and onion which have been cooked in a seasoned chicken stock."

INGREDIENTS:

6 tablespoons chopped onion 4 tablespoons margarine 6 cups peeled and cubed butternut squash 3 cups water

4 cubes chicken bouillon 1/2 teaspoon dried marjoram 1/4 teaspoon ground black pepper 1/8 teaspoon ground cayenne pepper 2 (8 ounce) packages cream cheese

DIRECTIONS:

1.	In a large saucepan, saute onions in margarine until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender.
2.	Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil. Here is another recipe I haven't actually tried but I thought it looked good.

Recipe from Cafe Zupas Blog (my favorite cafe in northern utah!)

{Roasted Butternut Squash Soup}

serves 4

3 1/2 cups roasted butternut squash [about a 3-4 lb squash pre-roasted}
4 cloves garlic
olive oil
salt and freshly ground black pepper
4-6 shallots, diced
4 cups chicken stock or vegetable stock
1/2 cup heavy cream
1 tbs fresh thyme

Drizzle olive oil and sprinkle salt and pepper on halved butternut squash, and un-peeled garlic cloves.  Place cut side down on a cookie sheet.

Bake at 375 degrees uncovered for 1 hour.

Remove Skin from squash, and peel garlic.

In a large pot, saute/sweat shallots in 1 tbs olive oil over medium, medium low heat until soft.

Add squash, garlic, thyme, and chicken stock to pot.  Stir then blend in batches in a blender and place blended soup in a new clean pot.  Salt and pepper to taste, add heavy cream and warm soup through.

Serve with crusty bread