Meg’s Cooking Corner

Monday, November 22, 2010

Lion House Rolls with Honey Butter

I have a lot of favorite rolls that I haven't posted yet, but these Lion House rolls are probably my favorite. A star at Thanksgiving and Easter, these soft, rich and buttery rolls are amazing. Famous from the Lion House restaurant, they are delicious spread with this honey butter.

Lion House Dinner Rolls

*Makes about 2 dozen rolls

2 tablespoons active dry yeast
2 cups warm water
1/3 cup sugar
1/3 cup butter, softened
1 egg
2 1/2 teaspoons salt
2/3 cup nonfat dry milk
5-6 cups flour

In a large bowl, combine the yeast and water. Let stand 5 minutes. Add sugar, butter, salt, dry milk, 2 cups flour and egg. Beat together until very smooth. Add remaining flour gradually (about 1/2 cup at a time) until a soft but not sticky dough is formed. Knead the dough for at least five minutes if using an electric mixer and for at least 10 minutes if mixing the dough by hand. When the dough is smooth, supple and elastic, place it in a lightly greased large bowl covered with greased plastic wrap and let it rise until doubled. (I let my rolls rise in a slightly warm oven, usually between 1-1 1/2 hours).

Two ways to shape rolls:
-For crescent rolls; separate dough into three portions. Roll out each portion into a circle and cut into 8 pie-shaped rolls. Roll up crescent style and place on greased baking sheet.
-For rolled; see this tutorial here. Separate the dough into two portions. Roll each section out to an 11X14-inch rectangle. Brush the top with melted butter. Using a pizza cutter or sharp knife, cut the dough into two pieces, the long way. Then slice the dough into five or six strips across so you end up with 10 to 12 small rectangles. Roll each small rectangle up like a snail and place on a lightly greased baking sheet with the roll resting on it’s open edge. Repeat with the second portion of dough.

Cover the rolls with lightly greased plastic wrap and let them rise until doubled (usually 30-45 min). Bake at 375 degrees for 12-14 minutes until they are nicely browned.

*Freezable: freeze the baked rolls in freezer-safe ziploc bags. Microwave frozen rolls (about 6 at a time) for 2 minutes before serving.

Honey Butter

2 sticks butter, softened
1/2 cup honey
1/2 cup marshmallow fluff

Whip all together with an electric mixer and serve at room temperature (can be refrigerated and softened to serve).

Sunday, July 11, 2010

Smoky Bacon Enchiladas

This is my favorite recipe for chicken enchiladas. This recipe excels as a dutch oven recipe, but if you don't have a dutch oven you can also bake it in a 9 1/2 x 11 baking dish in the oven. Dutch oven cooking is a lot of fun to do when you are camping or simply in your own backyard. It will make you feel homey and very pioneer-ish! Plus, nothing beats lifting up that dutch oven lid and inhaling the incredible smell of these bacon enchiladas. Since I love to make this dish year round, I often bake it in my oven as well. The only changes I made to this dish was adding a little shredded cheese to the filling to keep it moist and reducing the cream of chicken soup from 2 cans to one. This recipe is from Byron's Dutch Oven Recipes, check out his website for tips and prize-winning dutch oven recipes. If you feel like a Dutch oven dessert, try my previously posted Peach-Orange Dump Cobbler that can also be baked in the oven. Posted at Tasty Tuesday, Tempt my Tummy Tuesday, Tuesday at the Table, Tuesday Tastes and Delicious Dishes.

Smoky Bacon Enchiladas

3 Tbsp olive oil
1 large yellow onion, thinly sliced
4 cloves garlic; minced
1/2 cup chopped black olives
5 cups cooked chicken breast; shredded
1 tsp chili powder
1 tsp ground cumin
1/2 - 1 cup shredded cheddar cheese
salt and pepper to taste

12 ten inch flour tortillas

1 can condensed cream of chicken soup
1 1/4 cup sour cream
1 (4 oz) can diced green chilies
3 cloves garlic; minced
1/2 cup cooked crumbled bacon
1 1/2 tsp chili powder
1 tsp cumin
salt and pepper to taste

3 cups shredded cheddar cheese
1 green onion, finely chopped

Preheat oven to 350, or if using a dutch oven pan, heat a 12" Dutch oven using 16-18 briquettes on bottom until hot. Wipe the Dutch oven clean then re-oil generously.

In a medium sized bowl combine all sauce ingredients and stir to mix well. Set aside. In a frying pan, add olive oil, onion, garlic and olives; cook until onions are soft. Remove to a large mixing bowl. To the onions, add chicken, chili powder, cumin, salt and pepper, shredded cheese and 3/4 cup of the prepared sauce. Stir to mix.

Spoon 3/4 cup of the sauce into the bottom of the Dutch oven or 9 1/2 x11 baking pan and spread evenly. Warm tortillas slightly until they are soft and flexible. Spoon 1/2 cup of the chicken filling down the center of each tortilla. Fold in the ends and roll up the tortillas. Place seam side down in the Dutch oven or baking pan. Spoon the remaining sauce over the top and top with cheddar cheese and green onions.

If using a baking pan, bake in 350 oven for 30 minutes or until hot and cheese is bubbly. If doing Dutch oven, cover and bake using 10 briquettes on the bottom and 16-18 briquettes on the top for 20 minutes.

Bacon on FoodistaBacon

Thursday, June 24, 2010

Pesto Burger Barbeque

This is a great burger for 4th of July weekend or any barbeque night. Here's where quality fresh ingredients really count. Thick peppered bacon from the butcher's area, sliced swiss cheese from the deli, carmelized onions, and my new favorite mix-in ingredient: pesto.  The pesto makes the ground meat very moist and flavorful. Finally, remember to toast your hamburger buns and you will have a perfect burger to devour! Pair it with Calico Baked Beans for a great barbeque.Check out more recipes at Tempt myTummy Tues, Tasty Tuesday, Tuesday Tastes and Tues at the Table.Also check out the Grocery Cart Challenge.

Pesto Bacon Burger

2 pounds ground chuck, chilled
1/2 tsp Sea salt
1/2 - 1 tsp black pepper
1/3 cup favorite pesto (more for spreading on buns)
sliced swiss cheese
peppered bacon
sweet onion
hamburger buns

In a bowl, mix the hamburger meat, pesto, salt and pepper. Divide the meat into shaped patties and chill in fridge till ready to use (can prepare several hours ahead or overnight). Cook the bacon in a frying pan. Drain grease, then place sliced sweet onions in pan. Sprinkle with brown sugar, stirring occasionally until onions are soft and carmelized. Grill hamburgers for 7-10 minutes to desired doneness. For the last minute or two of cooking, drape a slice of swiss cheese over each burger to melt. Add hamburger buns to grill.To serve,  spread the bun bottoms with pesto. Top with hamburger, caramelized onions and bacon. If desired, spread a little mayo on the top bun. Enjoy!

Calico Baked Beans

The perfect accompaniment to burgers and bbq is my favorite baked beans. This recipe comes from Elina and can be served as a main dish or as a side. As I usually make it as a side dish, I freeze half of it so it will be ready to take out next time you have a barbeque.

Calico Baked Beans

1 pound ground beef
1 onion, chopped
1 (28 oz) can baked beans
1 (16 oz) can kidney beans
1 (16 oz) can butter beans, drained
1 cup ketchup (we use gluten-free ketchup)
1 cup brown sugar
1 Tbsp vinegar
6-8 slices bacon

Brown ground beef and drain fat. Combine all ingredients except bacon and place in baking dish. Cook bacon until crisp and chop into pieces. Sprinkle over beans. Bake at 350 for about one hour or until desired consistency.

Tuesday, June 1, 2010

White Wedding Cupcakes

Spring and summer brings weddings, and lately a trend has been to serve cupcakes instead of wedding cake. My friend recently had only two weeks to organize a beautiful wedding and reception for her sister. The day before the wedding we got together and decorated 120 cupcakes in my home. It was a lot of fun, and they turned out lovely. The recipe for these moist cupcakes comes from Recipe Girl. The recipe saved us some time as it begins with a cake mix, and it's important to simplify things if you have a lot of cupcakes to make! You can make the cupcakes ahead of time and freeze them unfrosted, then pull them out a day before you need them to frost them. Decorating tips are listed after the recipe. I will be using this recipe a lot this month for several birthday parties!

White Wedding Cake Cupcakes

1 box white cake mix
1 cup all-purpose flour
1 cup granulated sugar
3/4 tsp salt
1 1/3 cups water
2 Tbsp vegetable oil
1 tsp pure vanilla extract
1 cup sour cream
4 large egg whites

Preheat oven to 325F. Place cupcake liners in cupcake pans (you'll need approximately 36). In a large bowl, whisk together cake mix, flour, sugar and salt. Add remaining ingredients and beat with hand mixer for 2 minutes, or until well blended. Use ice cream scoop to fill prepared cupcake tins about 3/4 full. Bake about 18 minutes, or until toothpick inserted in center comes out clean. Yield: 36 cupcakes

-Add a tsp of almond extract (in addition to the vanilla) if you wish to have a different flavor.
-You can also use this mix to make cake. Pour into greased and floured cake pans. Bake until toothpick inserted in center comes out clean.

Wedding Cupcake Buttercream

3 cups powdered sugar
1 cup butter, at room temperature
1 tsp vanilla extract
1 to 2 Tbsp whipping cream

In a large bowl, with a hand mixer, cream together sugar and butter on low speed. Mix until well blended. Increase speed to medium and beat for another three minutes. Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for desired spreading/piping consistency. Yield: Enough to frost 12 cupcakes    
*This recipe doubles or triples well

Decorating Tips:  I use a Wilton 1M tip to do the frosting swirl. We decorated the cupcake with edible sugar pearls. It's easy to customize the frosting and/or pearls and sprinkle colors to match the colors of the wedding. There are also many fancy cupcake liners out there now. My friend displayed them on a table on several different silver cupcake stands, with a small round cake centered in the middle of the table for the bride and groom to cut into. Decorate with tulle, ribbon and fresh flowers around the table.

Monday, May 3, 2010

Carne Asada Tacos

Cinco de Mayo reminded me that I have not posted one of my favorite Mexican dinners yet. I found this recipe from the blog For the Love of Cooking. I love to serve this at big parties along with mexican rice and fiesta salad with lime-cilantro dressing. When I make this for a large gathering, I make the carne asada steak and I also make my favorite lemon-garlic chicken for a variety for people to make their tacos with. Go have a fiesta this week! Find this and more great recipes at Tasty Tuesday, Tuesday at the Table, Tuesday Tastes, and Tempt my Tummy swap.

Carne Asada Tacos

1 1/2 - 2 lbs of flank steak (and/or use lemon-garlic chicken)
corn and/or flour tortillas
Taco toppings: shredded cheese, guacamole, onion & cilantro relish, salsa, etc. 

Carne Asada Marinade:
1/3 cup vinegar
1/2 cup soy sauce
1/2 cup olive oil
1 tsp cumin
1 tsp black pepper
1 tsp salt
1 tsp garlic powder
1 tsp chili powder
1 tsp paprika
1 tsp onion powder
1 1/2 tsp oregano
2 limes, juiced
4-5 cloves garlic, minced

Mix marinade ingredients in a bowl. Transfer to a gallon-sized ziploc bag and add flank steak. Let marinate in fridge for at least 6 hours or overnight. Grill steak until done as desired. Let sit for at least 5-10 minutes. Slice across grain into strips.

Warm up tortillas until soft and pliable. Add meat, cheese, onion and top with guacamole.

Onion &Cilantro Relish: Combine one chopped onion, handful of chopped cilantro leaves, and a juice of one lime (or sub 1 Tbsp lime juice).

Friday, April 30, 2010

Oatmeal Muffins

These simple muffins are great because this batter is easy to change up and they are a great anytime snack. This recipe comes from my friend Kim. I especially love this recipe because it converts to gluten-free nicely. After discovering some food allergies, my son has been on a gluten-free (GF) diet for three months now. For a food lover, it has been a difficult change in our home. Thankfully, there are many terrific gluten-free products and websites out there now. I will slowly be going through my recipes and include gluten-free versions with them. Find this and more recipes at Grocery Cart Challenge.

Oatmeal Muffins

1 cup quick oats (to be GF, use certified GF oats)
1 cup buttermilk
1 egg
1/2 cup brown sugar, packed
1/2 cup vegetable oil
1 cup flour (to be GF, use 1 cup Pamela's GF flour blend)
1 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
1 cup chocolate chips
1/2 cup chopped walnuts (optional)
Other variations: try substituting the chocolate chips for blueberries or raspberries and toss in a handful of wheat germ

Mix all ingredients and spoon into greased muffin tins. Bake at 400 for 15-20 minutes. Makes 12 muffins.

Tuesday, March 30, 2010

Breakfast favorites

With Easter coming up this weekend, here are a couple of fun recipes that would be perfect for that Easter brunch or an family breakfast anytime. Find more Easter recipes at Tempt my Tummy Tues,Tues at the Table, and Tasty Tuesday.

A couple years ago I was preparing the menu for a woman's brunch and we wanted to serve crepes, fresh fruit and breakfast casserole. I wasn't happy with the recipe I was using then, so I scoured the Internet for recipes and tested three different versions. This recipe from was the one my family loved the best. The hot sausage is the secret!

Sausage Breakfast Casserole

2 pounds pork sausage (1 hot, 1 mild)
3 cups milk
1 tsp salt
1 1/2 cups shredded cheddar cheese
9 eggs, beaten
1 1/2 tsp dry mustard
1 small bag hash browns

Cook sausage over medium heat until done, stirring to crumble. Drain well and set aside. In same skillet, brown hash browns over medium heat. Combine sausage, hash browns and remaining ingredients, mixing well. Pour into a greased 13x9 baking pan. Refrigerate covered, overnight. Bake at 350 for one hour. Makes 8-10 servings.

Monkey Bread is a fun breakfast for those special mornings. I found this recipe in an church cookbook and my boys love it. It was perfect for Christmas as I could throw it together late Christmas Eve and it was ready to bake in the morning. I enjoy making homemade cinnamon rolls, but this is a great alternative when you are busy. I hope everyone has a lovely Easter as we focus on our Savior Jesus Christ.

Monkey Bread

16 frozen roll dough balls (Rhodes-regular size)
1/2 cup butter, melted
1 tsp cinnamon
1/2 cup brown sugar
1 small pkg cook-and-serve (not instant) butterscotch pudding
1/2 cup nuts (optional)
Whipped cream cheese frosting (optional but a must for my family!)

Grease a Bundt pan. Place frozen dough balls evenly around the inside of the pan. Combine the melted butter, cinnamon, brown sugar, dry butterscotch pudding mix (and nuts if want) together. Mixture will be a little thick. Pour or spoon over the frozen dough balls. Place in cold oven and forget about it overnight (about 8 hours). It is ready to bake when the rolls have risen to the top of the pan or a bit above the top. Bake at 350 for about 25-30 minutes or until golden brown on top. Let sit for a few minutes. Put a plate over the Bundt pan and very carefully (the goo is hot) and quickly, turn it upside down onto the plate. Spread cream cheese frosting over top while still hot. Tear the rolls apart and enjoy. Makes 8 servings.