Butter Rolls

3/4 cup Milk
1/3 cup Sugar
1 1/2 Eggs (1 whole + 1 white)
3 cups Flour
1 1/2 tsp Yeast
6 tbs Butter

I usually throw this in my bread maker on the dough setting. But you can make it in a bowl and let it raise for about 1 1/2 hours (double in size). Then make into balls. Bake at 350 for 20 min. Makes 16 rolls.

Mom's Festive Broccoli Cauliflor Salad

Grandma made this salad and it was so yummy. I'm glad she was willing to share the recipe.

Veggies
1 bunch broccoli
3 c cauliflower
1 med green pepper
2 med carrots cut thinly
1/2 thin sliced red onion
1/2 c olives sliced
1/2 c. cubed chedder cheese
Sauce
1 c mayo
1/2 c ranch dressing
1/2 tsp. garlic powder
1/2 tsp. dill weed
1/2 c sun flower seeds
1 tsp/ Italian seasoning

Cut up all veggies. Mix Sauce ingredients together in separate bowl and pour over vegetable mixture. Stir and enjoy.

Quick and Easy Creamy Tomato - Basil Soup

I had a little boy ask me for Red soup so this is what I found. I had no cans in the pantry but I have a freezer full of tomatoes so I thought I could make this work. And I did. I will be using this again.

Ingredients

• 3 tablespoons olive oil
• 2 red onions, chopped
• 3 cloves garlic, minced
• 1 (28-ounce) can crushed tomatoes
• 4 cups good-quality chicken stock
• Kosher salt
• Freshly ground black pepper
• 3/4 - 1 cup heavy cream
• 1 bunch basil, torn into small bite-size pieces
• Parmesan cheese, for garnish

Instructions

 

Heat olive oil over medium-low heat in a dutch oven or large pot. Once hot, add onions and season generously with Kosher salt. Cook the onions, stirring occasionally, until soft and starting to turn golden brown, about 15 minutes. Add the garlic and cook for 1 more minute, stirring to avoid burning the garlic.

Stir in the tomatoes and chicken stock. Season generously with Kosher salt and freshly ground black pepper. I like to use about 1/2 tablespoon of black pepper, which gives a little kick to the soup. Bring the soup to a boil, then lower heat to maintain a simmer for at least 15 minutes. You can feel free to leave it longer if you forget about it. I have.

Purée mixture using an immersion blender or carefully transfer soup to a blender. If using a blender, return mixture to the pot.

Stir in the cream and basil and let simmer for at least 15 minutes, although I like to leave it for a bit longer so it can reduce down to a thicker consistency.

Serve immediately, topped with freshly grated Parmesan cheese (I highly recommend using Parmigiano-Reggiano for its superior quality), a little sprinkle of black pepper, and a chiffonade of basil.

 

original post: http://sharedappetite.com/quick-and-easy-creamy-tomato-basil-soup/

Baked Parmesan Chicken Wings

Doesn't this look good?!?!

I found this recipe and thought we just have to try this.
I'm so glad we did. Rob and I loved it. the kids all had one piece and where done. Good, more for me.

Ingredients:

1 teaspoon dried oregano1 teaspoon dried rosemary1/2 teaspoon ground cumin1 teaspoon kosher or sea salt (1/2 tsp table salt)2 1/2 pounds chicken wings2 tablespoons extra-virgin olive oil (or melted butter)2 tablespoons minced fresh basil2 garlic cloves, finely minced1/4 cup grated parmesan cheese1/2 teaspoon seasoning salt (like Lawry's)1 cup blue cheese dressing1-2 teaspoons Dijon mustard (or to taste)

Directions:

1. Preheat oven to 425F. In a small bowl, mix together the oregano, rosemary, cumin and salt. Lay the chicken wings on a baking sheet and season the chicken wings with this mixture.
2. Bake the chicken wings for 20-25 minutes. While the chicken is baking, mix together the oil, fresh basil, garlic, parmesan cheese and seasoning salt.
3. In a separate bowl, mix together the blue cheese dressing with the mustard (this is your dipping sauce)
4. When the chicken is cooked through, toss the wings with the garlic/cheese/olive oil (or butter) sauce. Serve with the blue cheese/mustard dressing.

the original site: http://www.steamykitchen.com/7055-baked-parmesan-garlic-chicken-wings.html