Mexican Chicken Salad (Cafe Rio style)

Creamy Tomatillo / Cilantro Ranch Dressing

1 packet Hidden Valley Ranch dressing mix (or 3 Tbsp dry mix)
1 cup mayonnaise
1/3 to ½ cup buttermilk
3-4 tomatillos
1 cup fresh cilantro lightly chopped
½ tsp pepper
2 cloves garlic

Take the papery layer off the tomatillos, wash, and chop. Chop the garlic. Wash and cut the cilantro into 1-2” segments. Put all ingredients in the blender and mix thoroughly. Refrigerate. Best made the day before. Keeps covered for several days. Makes 2 cups.

Cafe Rio Chicken

1 small bottle Kraft Zesty Italian Dressing
1 T. chili powder
1 T. cumin
3 garlic cloves- minced
5 lbs boneless skinless chicken breasts

Cook all together in a crock pot for 4 hours, shred meat and cook 1 additional hour.

Cafe Rio Rice

3 c water
4 t. chicken bouillon
4 t. garlic- minced
1 can green chilies or equivalent fresh
3/4 t. salt
1 T. butter
1/2 onion, diced
3 c rice

Blend cilantro, green chilies and onion together in food processor. Bring water to a boil and add all ingredients, simmer covered 30 minutes.

Pico de Gallo- diced roma tomatoes, white onion-diced, jalapeno- diced, cilantro. Add a little sea salt and fresh squeezed lime.

Other ingredients to put in the salad:
Canned black beans
lettuce
shredded cheese
tortilla chips
sour cream
guacamole

Putting the salad together in this order:
Tortilla
rice & black beans
chicken
lettuce
pico de gallo
shredded cheddar cheese
crushed tortilla chips
tomatillo dressing
sour cream
guacamole

*5 lbs of chicken is a lot, so you might want to half the recipe if you're not feeding a crowd. Or make the whole recipe and freeze 1/2 the chicken for the next time you make it.

* I wasn't crazy about the rice. I used brown rice instead of white and there just wasn't enough liquid. I'm working on getting a cilantro lime rice recipe.

* I bought pico de gallo instead of making it.

Multigrain Bread

Love this bread!

Click here for the recipe from Our Best Bites

Peanut Butter Chocolate Chip Cookies

From Mel's Kitchen Cafe

*Makes about 4-5 dozen

INGREDIENTS:
1 cup (16 tablespoons) butter, softened to room temperature
2 cups smooth or chunky peanut butter
1 ½ cups firmly packed light brown sugar
1 cup granulated sugar
2 large eggs
1 ½ tablespoons milk
1 ½ teaspoons pure vanilla extract
2 ½ cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
2 cups chocolate chips (or a combination of peanut butter and chocolate chips)

DIRECTIONS:
Preheat the oven to 350 degrees.

In a large bowl combine the butter and peanut butter and beat the mixture until it is light and fluffy (you can do this with a hand mixer or with an electric mixer fitted with the paddle attachment). Add the brown and white sugars and mix until well combined. Add the eggs and mix for 1-2 minutes, until the mixture is well combined and light in color. Add the milk and vanilla and mix. Add the dry ingredients and mix just briefly. While there are still large spots of flour, add the chocolate chips (or peanut butter chips or both) and mix until the flour is completely mixed in and the mixture is well combined. Let the cookie dough sit for 15 minutes before scooping onto the baking sheets. It will firm up as it sits.

When ready to bake, scoop tablespoon-sized balls of dough onto silpat or parchment-lined baking sheets leaving about 1 to 2 inches in between the cookies to allow for spreading as they bake. Bake for 10-11 minutes, taking care not to overbake in the slightest! Leave the cookies on the baking sheet for 2-3 minutes after baking before removing them to a cooling rack. This will help them set up and be firm enough to transfer without having them overbake in the oven. The cookies may look slightly underbaked but they will firm up as they cool. Resist the urge to eat them warm as they taste much better cooled.

Martha Stewart Lemon Bars

Crust:
12 T. (1 1/2) sticks unsalted butter, frozen
1 3/4 c. flour
3/4 c. powdered sugar
3/4 tsp. salt

Filling:
4 large eggs, lightly beaten
1 1/3 c. sugar (regular granulated sugar, not powdered)
3 T. flour
1/4 tsp. salt
3/4 c fresh lemon juice (approx. 4 lemons)
1/4 c. whole milk

Making crust:
Butter a 9x13 dish. Line with parchment paper with enough overhang to lift the bars out after they are done baking.
Grate butter on a cheese grater with large holes (this takes a while). In separate bowl, whisk together flour, powdered sugar, and salt. Add butter and stir (I used my hands) til combined and looks crumbly. Transfer mix to baking dish and press evenly onto bottom with your hands. Chill crust in freezer for 15 min. Preheat oven to 350. Bake crust til slightly golden, about 18 min.

Filling:
While crust is baking in a large measuring cup whisk together eggs, sugar, flour and salt til smooth. Stir in lemon juice and milk (I didn't have whole milk so I used 1%). Remove crust from oven and pour filling mix over hot crust. Reduce oven temp to 325 and bake til filling is set and edges are slightly golden brown, about 18 min. Let cool completely on a wire rack. Grip paper; lift out dessert and set on cutting board. Dust with powdered sugar and cut into square. Keep in fridge up to 2 days.

Strawberry Poke Cake from Cook's Country TV

Serves 12

Cake

12 T. ( 1 1/2 sticks) unsalted butter, softened, plus extra for pan
2 1/4 cups flour, plus extra for pan
4 tsp. baking powder
1 tsp. salt
1 cup whole milk
2 tsp. vanilla
6 large egg whites
1 3/4 cups sugar

Syrup and Topping

4 cups frozen strawberries
6 T. sugar
2 T. orange juice
1/2 cup water
2 T. strawberry flavored gelatin
2 cups heavy cream

For cake:
Preheat oven to 350 degrees. Grease and flour 9x13 pan. Whisk flour, baking powder, and salt in bowl. Whisk milk, vanilla and egg whites in large bowl. With electric mixer on med-high beat butter and sugar til fluffy. Add flour mix and milk mix alternately ,in two batches, beating after each addition til combined. Pour into prepared pan and bake til toothpick near center comes out clean about 35 minutes. Cool cake in pan completely about 1 hour. Once cool cake can be wrapped in plastic at room temp for up to 2 days.

Syrup and topping: Heat 3 cups strawberries, 2 T. sugar, juice and water in med. saucepan over med-low heat. Cover and cook til liquid is deep red and strawberries are softened, about 10 min. Strain liquid into bowl, reserving solids, then whisk gelatin into liquid. Let cool to room temp, at least 30 min.

Meanwhile, poke about 50 holes in top of cooled cake (using skewer). Slowly pour liquid evenly over top of cake. Wrap with plastic wrap and chill in fridge til gelatin is set, at least 3 hours or up to 2 days. Pulse reserved strained strawberries, 2 T. sugar and remaining frozen strawberries in food processor til mix resembles jam. Spread evenly over cake.
With electric mixer on med-high speed, beat cream with remaining sugar to soft peaks. Spread cream over strawberries.

Cashew Chicken & Broccoli Stir Fry

Pampered Chef
Casual Cooking page 61
Ingredients

Sauce
1/2 cup Chicken broth
1/4 Creamy peanut butter
2 tbsp Soy sauce
1 tbsp Honey
Dash of ground red pepper

Vegetable and Chicken
4 cups Broccoli florets
3 stalks Celery, cut into 1/2 inch slices
3 Green onions with tops, cut into 1 inch pieces
2 tsp Finely chopped peeled ginger, divided
1 pound Boneless, skinless, chicken cut into 1 inch pieces
4 tsp Vegetable oil, divided
2 Garlic cloves, pressed, divided
2 packages Ramen noodles, any flavor
1/3 cup Cashews or peanuts

For the sauce combine chicken broth, peanut butter, soy sauce, honey, and ground red pepper. Mix well and set aside. (mixture will not be smooth)

For chicken and vegetables, cut broccoli, celery, and green onions. Finely chop peeled ginger. Set vegetables aside. Cut chicken into 1 inch pieces.

Heat 2 tsp of the oil in wok over high heat. Add chicken, 1 tsp of ginger, and 1 garlic clove. Cook and stir 6-7 minutes or until chicken is no longer pink. Remove from wok and keep warm.

Reduce heat to med-high. Heat remaining 2 tsp of oil. Add broccoli, celery and remaining ginger and garlic. Cook and stir 2 minutes. Add green onions and continue cooking 2 minutes or until vegetables are crisp tender. Return chicken to wok, stir in sauce; bring to a boil. Remove skillet from heat.

Meanwhile, bring 4 cups water to a boil. Break noodles and add to boiling water (discard seasoning pack) cook 3 minutes stirring occasionally; drain. Stir noodles into chicken mixture. Sprinkle with nuts.

Fruit Dip Two Ways

Fruit Dip #1 From Cheryl Wellman

8 oz. cream cheese, softened
7 oz. jar marshmallow cream
2 T. orange juice concentrate
2 tsp. orange zest
1 6 oz. container strawberry yogurt

Beat softened cream cheese with mixer until smooth. Add reamaining ingredients and mix well. Serve with fresh fruit.

Fruit Dip #2
1 jar marshmallow cream
1 small carton sour cream

Mix together and serve with fresh fruit.

Berry Fool - America's Test Kitchen

Serves 6

Blueberries or blackberries can be substituted for raspberries in this recipe. You may also substitute frozen fruit for fresh, but there will be a slight compromise in texture. If using frozen fruit, reduce the amount of sugar in the puree by 1 tablespoon. The thickened fruit puree can be made up to 4 hours in advance; just make sure to whisk it well in step 4 to break up any clumps before combining it with the whipped cream. For the best results, chill your beater and bowl before whipping the cream. We like the granular texture and nutty flavor of Carr’s Whole Wheat Crackers, but graham crackers or gingersnaps will also work.
Ingredients

2 quarts strawberries (about 2 pounds), washed, dried, and stemmed
1 pint raspberries (about 12 ounces), washed and dried (see note)
1/2 cup plus 4 tablespoons sugar
2 teaspoons unflavored powdered gelatin
1 cup heavy cream
1/4 cup sour cream
1/2 teaspoon vanilla extract
4 Carr's Whole Wheat Crackers , finely crushed (about 1/4 cup) see note
6 sprigs fresh mint leaves (optional)

Instructions

1. Process 1 quart strawberries, 1/2 pint raspberries, and 1/2 cup sugar in food processor until mixture is completely smooth, about 1 minute. Strain berry puree through fine-mesh strainer into 4-cup liquid measuring cup (you should have 2 1/2 cups puree; reserve any excess for another use). Transfer 1/2 cup puree to small bowl and sprinkle gelatin over top; stir until gelatin is incorporated and let stand at least 5 minutes. Heat remaining 2 cups puree in small saucepan over medium heat until it begins to bubble, 4 to 6 minutes. Remove pan from heat and stir in gelatin mixture until dissolved. Transfer gelatin-puree mixture to medium bowl, cover with plastic wrap, and refrigerate until cold, about 2 hours.

2. Meanwhile, chop remaining 1 quart strawberries into rough 1/4-inch pieces. Toss strawberries, remaining 1/2 pint raspberries, and 2 tablespoons sugar together in medium bowl. Set aside for 1 hour.

3. Place cream, sour cream, vanilla, and remaining 2 tablespoons sugar in chilled bowl of stand mixer. Beat on low speed until bubbles form, about 30 seconds. Increase speed to medium and continue beating until beaters leave trail, about 30 seconds. Increase speed to high; continue beating until mixture has nearly doubled in volume and holds stiff peaks, about 30 seconds. Transfer 1/3 cup whipped-cream mixture to small bowl and set aside.

4. Remove thickened berry puree from refrigerator and whisk until smooth. With mixer running at medium speed, slowly add two-thirds of puree to whipped-cream mixture; mix until incorporated, about 15 seconds. Using spatula, gently fold in remaining thickened puree, leaving streaks of puree.

5. Transfer uncooked berries to fine-mesh strainer; shake gently to remove any excess juice. Divide two-thirds of berries evenly among 6 tall parfait or sundae glasses. Divide creamy berry mixture evenly among glasses, followed by remaining uncooked berries. Top each glass with reserved plain whipped-cream mixture. Sprinkle with crushed crackers and garnish with mint sprigs, if using. Serve immediately.

Orange Bread

This recipe comes from the book titled "Just Deserts and Other Treats for Kids to Make," by Marilyn Linton.

1/3 cup unsalted butter
1 cup sugar
rind of 1 orange, grated
2 eggs
1 1/2 cups all-purpose flour
1/2 tsp. salt
2 tsp. baking powder
1/4 cup orange juice

Glaze:
1/3 cup powdered sugar
1/3 cup orange juice

Heat oven to 350 degrees and lightly grease a loaf pan. In a large bown cream the butter and sugar. Stir in the orange rind and beat in the eggs one by one with a wire whisk or wooden spoon. Sift together the flour, salt and baking powder into antoher bowl. Mix the dry ingredients and the orange juice into the egg mixture bit by bit. For best results, begin and end with the dry ingedients. Pour the batter into a loaf pan and bake for 50 minutes or until a knife inserted in the center comes out clean.
For the glaze:
Put the sugar and orange juice into a small saucepan and cook, stirring, over low heat until the sugar dissolves and the glaze is hot. Pour the orange glaze over the loaf while it is still hot or warm. Allow it to cool before removing from the pan and slicing. Makes one loaf.

Roll Shaping Video

Click here for a video for shaping rolls. I'm excited to try it.

Active Yeast vs. Instant Yeast

Click here for a good tutorial about using yeast in breads and the difference between active yeast and instant yeast.

Fun Tips for Making Life a Little Easier from thedailybuzz.com

I love these ideas! The whole list can be found by clicking here.

Posted on November 01, 2011 in Bed, Bath & Kitchen, Decor & Furniture, Organise & Personalise by Simone

Clever ideas: hull strawberries with a strawVia: amy-newnostalgia.blogspot.com

Why didn’t I think of that?! We guarantee you’ll be uttering those words more than once at these ingenious little tips, tricks and ideas that solve everyday problems … some you never knew you had!

Clever ideas: use a walnut to heal furniture scratches Via: apartmenttherapy.com

Rubbing a walnut over scratches in your furniture will disguise dings and scrapes.

Clever ideas: keep a cut apple from going brownVia: athomewithrealfood.blogspot.com

Stop cut apples browning in your child’s lunch box by securing with a rubber band.

Clever ideas: store bedlinen sets inside their pillowcasesVia: marthastewart.com

Overhaul your linen cupboard – store bedlinen sets inside one of their own pillowcases and there will be no more hunting through piles for a match.

Cleaver ideas: wet wipe dispenser as plastic bag storageVia: savvyhousekeeping.com

Re-use a wet-wipes container to store plastic bags.

Clever ideas: baby powder to remove sand from feetVia: iheartnaptime.net

Add this item to your beach bag. Baby powder gets sand off your skin easily – who knew?!

Clever ideas: gift wrap storage on cupboard ceilingVia: flickr.com

Look up! Use wire to make a space to store gift wrap rolls against the ceiling, rather than cluttering up the floor.

Clever idea: stocking over vacuum to pick up lost itemsVia: instructables.com

Gotcha! Find tiny lost items like earrings by putting a stocking over the vacuum hose.

Clever idea: box lid cupcake holderVia: realsimple.com

Make an instant cupcake carrier by cutting crosses into a box lid.

Clever idea: how to fold a fitted sheetVia: stephmodo.com

For those who can’t stand the scrunching and bunching: how to perfectly fold a fitted sheet.

Clever idea: magnetic bobbypin storageVia: sprwmn.blogspot.com

Forever losing your bathroom essentials? Use magnetic strips to store bobby pins (and tweezers and clippers) behind a vanity door

Clever idea: use shower caps to hold shoes when packingVia: realsimple.com

A tip for holiday packing. Store shoes inside shower caps to stop dirty soles rubbing on your clothes. And you can find them in just about every hotel!

Clever idea: muffin pan craft storageVia: familyfun.go.com

A muffin pan becomes a craft caddy. Magnets hold the plastic cups down to make them tip-resistant.

Clever idea: bread tags as cable labelsVia: unplggd.com

Bread tags make the perfect-sized cord labels.

Clever idea: cook cupcakes in ice cream conesVia: kiboomu.com

Bake cupcakes directly in ice-cream cones – so much more fun and easier for kids to eat. Definitely doing this!

Clever idea: microwave your own popcorn in a plain paper bagVia: squawkfox.com

Microwave your own popcorn in a plain brown paper bag. Much healthier and cheaper than the packet stuff.

Clever idea: use a tension rod to hang spray bottlesVia: jengrantmorris.blogspot.com

Brilliant space-saver: install a tension rod to hang your spray bottles. Genius!

Clever idea: how to make heart-shaped eggsVia: 9gag.com

Win friends at breakfast with this heart-shaped egg tutorial. Aww shucks!

Clever idea: use upside-down muffic pan to make cookie bowlsVia: wilton.com

Turn your muffin pan upside down, bake cookie-dough over the top and voila – you have cookie bowls for fruit or ice-cream. Click here for recipe.

Clever idea: egg cartons for Christmas ornament storageVia: re-nest.com

Use egg cartons to separate and store your Christmas decorations.

Cranberry Cinnamon Chip Bars from Our Best Bites

1/2 C (1 stick) real butter, melted
1 1/2 C graham cracker crumbs
1 14oz can sweetened condensed milk
1 1/4 C shredded coconut
1 C cinnamon chips
1 C white chocolate chips
1/2 C chopped pecans
1/2 C dried cranberries

Preheat oven to 350 degrees. Pour butter into a 9×13″ pan and spread with spatula to cover the entire bottom of pan. Sprinkle graham cracker crumbs over butter and spread into an even layer. Press down gently with fingertips. Pour sweetened condensed milk evenly over graham cracker crumbs. Continue with the remaining ingredients: coconut, cinnamon chips, white chips, pecans, and cranberries, sprinkling each in an even layer. Press down gently with fingertips over entire pan.

Bake for 25-30 minutes until bubbly and slightly golden on top. Let cool completely before cutting.

Chocolate-Orange Swirls From Southern Living

Note: I love these cookies. They could use a little glaze on them either powdered sugar or orange.

Yield 2 1/2 dozen

Ingredients

1 cup butter, softened
1 cup sugar
1 large egg
1 teaspoon vanilla extract
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon grated orange rind
1 1/2 teaspoons orange extract
2 (1-ounce) squares semisweet chocolate, melted and cooled

Preparation

Beat butter at medium speed of an electric mixer until creamy; gradually add sugar, beating well. Add egg and vanilla; beat well.
Combine flour, baking powder, and salt; stir well. Add flour mixture to butter mixture, beating at low speed.
Remove half of dough from bowl. Add orange rind and orange extract to dough in bowl, and mix well. Remove orange dough from mixing bowl, and set aside. Return plain dough to mixing bowl; add melted chocolate, beating well. Cover and chill both portions of dough 1 hour.
Roll each half of dough to a 15" x 8" rectangle on floured wax paper. Place orange dough on top of chocolate dough; peel off top wax paper. Tightly roll dough, jellyroll fashion, starting at short side and peeling wax paper from dough while rolling. Cover and chill 1 hour.
Slice dough into 1/4" slices; place on ungreased cookie sheets. Bake at 350° for 10 to 12 minutes. Remove to wire racks to cool.
Chocolate-Cherry Swirls: Substitute 1/2 cup drained minced maraschino cherries for orange rind and orange extract. Add 3 tablespoons all-purpose flour to cherry dough if it is too soft.
Note: To prevent flat-sided cookies, turn dough rolls halfway through the second chilling time. Dental floss makes cutting the dough easier.

Christmas with Southern Living 1999, Oxmoor House
1999

Sweet Potatoes from Taste of Home

I love the orange juice in this.

10-12 ServingsPrep: 15 min. Bake: 40 min.15 40 55 Ingredients

5 pounds sweet potatoes, peeled and cooked
4 eggs, lightly beaten
1/2 cup orange juice
1/2 cup butter, softened
1/2 cup sugar
1 teaspoon Spice Islands® pure vanilla extract
1/2 teaspoon ground nutmeg
Dash salt
Marshmallows
Directions
In a large bowl, mash sweet potatoes. Add eggs, orange juice, butter, sugar, vanilla, nutmeg and salt; mix well. Transfer to a greased 3-qt. baking dish.
Bake at 350° for 35-40 minutes or until set. Top with marshmallows; return to oven until they just begin to puff and melt, about 5-10 minutes. Yield: 10-12 servings.

Helpful Hints - Alcohol Substitutes

by: Natalie Mitts
http://dining.byu.edu/mix/archive/helpfulhints/alcoholSubstitutes.html

If you are ever stuck on what to use instead of white wine or vodka in cooking, find the answers with this list of common alcohol substitutes. As alcohol is used in cooking to either add flavor or help marinade, many of these substitutions will yield similar results.

Amaretto - almond extract, marzipan or orgeat flavor Italian soda syrup
Beer/Ale - beef broth, chicken broth, ginger ale, mushroom broth, nonalcoholic beer or white grape juice
Bourbon - vanilla extract, sparkling apple cider, sparkling cranberry juice or sparkling grape juice
Brandy - apple cider, apple juice, apricot juice, brandy extract, peach juice, pear juice, raspberry extract, water or white grape juice
Champagne - champagne extract + soda water, ginger ale, sparkling apple cider, sparkling cranberry juice, sparkling grape juice or sparkling white grape juice
Orange liqueur - marmalade, orange juice, orange juice concentrate or orange zest
Red Wine - apple cider, balsamic vinegar, beef stock, chicken stock, clam juice, Concord grape jelly, cranberry juice, grape juice, mushroom stock, nonalcoholic wine, pomegranate juice, red wine vinegar, rice vinegar, tomato juice, vegetable stock or water
Rum - almond extract, apple cider, apple juice, molasses, pineapple juice, rum extract, vanilla extract, water or white grape juice
Sherry - apple cider, orange juice, peach juice, pineapple juice or vanilla extract
Tequila - cactus juice or cactus nectar
Vermouth - apple cider, apple juice + lemon juice + water, balsamic vinegar, grape juice, nonalcoholic white wine, white grape juice or white wine vinegar
Vodka - apple cider + lime juice, lime juice + white grape juice or water
Whiskey - the ingredient can be eliminated if the recipe only asks for a small amount
White Wine - apple cider, apple cider vinegar, apple juice, carrot juice, chicken stock, clam juice, ginger ale, mushroom stock, nonalcoholic wine, rice vinegar, vegetable stock, water, white grape juice or white wine vinegar

In general, when substituting extract or vinegar for an alcoholic beverage, use about half the amount because these liquids are more concentrated. Use water for the remaining amount when substituting with vinegar. Also add a tablespoon of sugar to decrease the bitterness of the vinegar. Extract is fine by itself in half the amount. When using nonalcoholic wine, add a tablespoon of vinegar to decrease the sweetness. If syrups are too sweet, dilute with water. For all others (juice, stock, water, etc.) substitute an equal amount of liquid. Small amounts of alcohol can always be omitted, but the dish may lack some flavor.

Candy Corn Sugar Cookies from Our Best Bites

Ingredients:
1 batch sugar cookie dough
yellow and orange food coloring

Optional:
Sanding sugar, coarse raw sugar, or sprinkles
almond bark or white chocolate, melted

Instructions:

Divide prepared sugar cookie dough into three equal portions. Leave one as is and color one other portion yellow and another portion orange.

Line a standard loaf pan with plastic wrap. Gently press layer of uncolored dough into bottom of pan and smooth flat, keeping it at least 1/2-3/4 inches high (you don’t have to use the whole pan if you have a small batch of dough) or larger if desired. Layer orange dough on top of previous layer and smooth. Finally layer yellow dough and smooth on top. Wrap plastic over dough and chill until firm, 30-60 minutes in freezer or 1-2 hours in fridge. Or you can store the dough in fridge for 2-3 days before baking.

Remove plastic and slice loaf into 1/4 inch slices. Trim top of slice to make straight line. Cut each slice into triangle shape and dip top side in sugar if desired. Bake according to sugar cookie directions. Cool completely and then if desired, dip ends in almond bark or white chocolate and decorate with sprinkles.

Oat Pan Rolls

20 servings

2 cups quick-cooking oats
2/3 cup packed brown sugar

1/4 cup butter, cubed
1 tablespoon salt
2-1/2 cups boiling water
2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
5-1/2 to 6 cups all-purpose flour
Additional butter, melted

Directions
In a large bowl, combine the oats, brown sugar, butter and salt; stir in boiling water. Cool to 110° to 115°. In a large bowl, dissolve yeast in warm water; let stand for 5 minutes. Add oat mixture and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide into 20 pieces. Place in a greased 13-in. x 9-in. baking pan. Cover and let rise until doubled, about 45 minutes.
Bake at 350° for 30-35 minutes or until golden brown. Remove from pan to a wire rack; brush with melted butter. Yield: 20 rolls.


Nutrition Facts: 1 serving (1 each) equals 205 calories, 3 g fat (2 g saturated fat), 6 mg cholesterol, 381 mg sodium, 39 g carbohydrate, 2 g fiber, 5 g protein.

Crock Pot Applesauce

(I usually triple this)

4 large apples (it's nice to use a variety: fuji, granny smith, gala etc.)

Juice from 1 lemon

1/2 tsp. cinnamon
1 tsp. vanilla
1 T. brown sugar
1/4 c water

Peel and core apples. Cut into large chunks. Place apples and rest of ingredients on low for 4-6 hours. I like to add more cinnamon, more brown sugar and some nutmeg. You can taste it after it cooks and adjust the spices to your liking.

I like to can this applesauce, but it does make a small batch. So to do a large amount of apples borrow some crock pots and get them all working to make a larger batch to can.

Coconut Bread

(from my sister)

4 eggs, well beaten
2 cups sugar
1 cup oil
2 tsp. coconut extract
3 cups flour
1/2 tsp. salt
1/2 tsp. baking soda
1/2 tsp. baking powder
1 cup buttermilk
1 cup coconut, shredded

Combine eggs, sugar, oil and coconut extract and mix well. In separate bowl sift together flour, salt, baking soda and baking powder and mix with wet ingredients. Stir in buttermilk and coconut. Pour into well greased loaf pans and bake at 350 degrees for 50 min. Makes two loaves.

Glaze:
(pour over bread after baking)

1 cup sugar
1/2 cup water
2 T. margarine
1 tsp coconut extract
Combine the sugar, water and margarine in a pot and heat til boiling. Then add the coconut extract. Prick top of loaves with a fork and spoon glaze over top. If you put the loaf on a plate, the sides and bottom of the break will absorb the excess glaze that runs off.