Dinner Rolls

1 cup margarine
4 cups milk
1 cup sugar (1/2 – ¾ for rolls)
1 tbsp salt
5 eggs
1 tsp vanilla
2 pkg yeast dissolved in ½ cup water
1 ½ cup potato flakes
14 cups flour (about)

Mix margarine in hot milk. Add sugar, salt, eggs, and vanilla. Stir in flakes and 2 or 3 cups flour to make smooth batter. Add dissolved yeast and rest of flour a little at a time and knead to make a soft dough. Let rise until double in bulk. Shape and let rise again on lightly greased baking pan. Bake @ 375 for 12-15 minutes.


***Remember to be gentle with dough for rolls (use your fingertips when kneading.) Keep dough ball soft, not sticky. I cut the circles with the lid to my cooking spray. I also use BREAD flour, but they taste good if you use regular flour too.

This is the recipe I make the most. I can do it by hand because it’s more manageable(or in my bread machine on the dough cycle) and serves my family for dinner (about 1 ½ to 2 dozen rolls). I also use this recipe for making cinnamon rolls.

¼ cup margarine
1 cups milk
1/4 cup sugar
1/4 tbsp salt
2 eggs
1/4 tsp vanilla
1/2 pkg yeast
6 tbsp potato flakes
3 1/2 cups flour

Creamy Corn and Broccoli Chowder

1 tbsp margarine or butter
1 medium onion, chopped (1/2 cup)
3 cups water
1 ¼ cups Betty Crocker Potato Buds mashed potatoes (dry)
2 cups frozen broccoli flowerets
1 ½ cups frozen corn
¼ tsp salt
1/8 tsp garlic powder
1/8 tsp pepper
1 cup half and half

Melt margarine in 3-quart saucepan over medium-high heat. Add onion; cook and stir about 3 minutes. Stir in water. Heat to boiling. Stir in potatoes; cook 1 minute, stirring constantly. Stir in broccoli, corn, salt, garlic powder and pepper. Heat to boiling; reduce heat to low. Simmer 10 minutes more), stirring occasionally, until vegetables are tender. Stir in half-and-half. Cook 3 to 4 minutes or until heated through. 4 servings.

Potato and Ham Chowder

1 package (5 oz) Better Crocker scalloped potatoes
1 cup diced, fully cooked ham
4 cups chicken broth
2 medium stalks celery, chopped (1 cup)
1 mdium onion, chopped (1/2 cup)
1/8 tsp pepper
2 cups half-and-half
1/3 cup flour

Mix potatoes, sauce mix, ham, broth, celery, onion, and pepper in crock-pot. Cover and cook on low for 7 hours. Mix half-and-half and flour. Gradually stir in half-and-half mixture into chowder until blended. Cover and cook on low for an additional hour, stirring occasionally, unt6il thickened and vegetables are tender.
**I've used au gratin potatoes instead of scalloped.
**I use regular milk if I don't have half-and-half.

Lasagna-Style Casserole

1 lb bulk Italian pork sausage
1 cup tomato pasta sauce

1 cup ricotta cheese
1/3 cup grated Parmesan cheese
1 egg
1 cup Bisquick mix
1/2 cup milk
1 egg
1 cup shredded mozzarella cheese (4 oz)

Heat oven to 400°F. In 10-inch skillet, cook sausage over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink; drain. Stir in pasta sauce. Spoon into 8-inch square glass baking dish. In small bowl, stir ricotta cheese, Parmesan cheese and 1 egg until mixed. Drop by heaping tablespoonfuls onto sausage mixture. In small bowl, stir Bisquick mix, milk and 1 egg with fork until blended. Pour over cheese and sausage mixtures. Spray sheet of foil large enough to cover baking dish with cooking spray. Place sprayed side down on dish; seal tightly.

Bake 23 to 28 minutes or until light golden brown. Sprinkle with mozzarella cheese. Bake uncovered 5 to 10 minutes longer or until cheese is melted.

Pumpkin Squares

4 Eggs
1 ¾ cups sugar
1 cup vegetable or canola oil
1 27-ounce can pumpkin
2 cups flour
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground cloves
1 teaspoon baking soda
1 recipe Cream Cheese Frosting

Cream Cheese Frosting
1 8 - ounce package cream cheese, softened
¼ cup butter or margarine, softened
2 ½ cups powdered sugar
Hot water, as needed (optional)

Preheat oven to 350 degrees. Beat eggs in a large bowl until light and foamy, beat in sugar and oil. Add pumpkin and stir until well mixed. In a separate bowl sift together flour, baking powder, salt, cinnamon, cloves, and baking soda; add to pumpkin mixture and stir well. Pour into two ungreased 9x13-inch pans or one 13x18-inch sheet cake pan and bake for 20 to 25 minutes. Allow to cool. Beat cream cheese and butter or margarine until very soft. Add powdered sugar and beat on Medium speed until well creamed and fluffy. If frosting is not spreadable, add hot water 1 teaspoon at a time until frosting is soft enough to spread. Frost with Cream Cheese Frosting. Makes 20 squares

**I made half a batch, but soon realized I should have made more. They are delicious and would be wonderful to give to a friend.

IHOP Pumpkin Pancakes

2 eggs

1 1/4 cup buttermilk

4 tbsp butter, milk

3 tbsp canned pumpkin

1/4 cup sugar

1/4 tsp salt

1 1/4 cups flour

1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp cinnamon

1/4 tsp allspice

Heat griddle to 350 degrees. Coat pan with with cooking spray. Combine eggs, buttermilk, butter, pumpkin, sugar, and salt in large bowl and mix. Combine remaining ingredients in a small bowl. Add dry ingredients to wet ingredients and blend until smooth. Pour the batter 1/4 cup portions. Turn pancakes when batter stops bublling and edges begin to harden. Serve with syrup or whipped cream.

Wendy's Chili

2 pounds ground beef
29 ounces tomato sauce
29 ounces kidney beans (with liquid)
29 ounces pinto beans (with liquid)
1 cup diced onion
½ cup diced green chili (2 chilies) ( I use canned green chilies)
¼ cup diced celery
3 medium tomatoes, chopped (I use crushed tomatoes)
2 tsp cumin powder
3 tbsp chili powder
1 ½ tsp black pepper
2 tsp salt
2 cups water

Brown the ground beef in a skillet over medium heat; drain off the fat. Using a fork, crumble the cooked beef into pea-size pieces. In a large pot, combine the beef plus all the remaining ingredients, and bring to a simmer over low heat. Cook, stirring every 15 minutes, for 2 to 3 hours. (Makes about 12 servings.)

Tidbits
For spicier chili, add 1/2 teaspoon more black pepper.
For much spicier chili, add 1 teaspoon black pepper and a tablespoon cayenne pepper.
And for a real stomach stinger, add 5 or 6 sliced jalapeno peppers to the pot.
Leftovers can be frozen for several months.