Friday, February 18, 2011

Hash Brown Potato and Dill Soup

I got this from Char Needs, who brought it to our General RS Women's Conference last September.  Here is what she emailed me this week. But below are my thoughts and changes.

4 t. chicken bouillon granules
4 c. hot water
2 T. dehydrated onion
1/2 c chopped celery
2 8 oz. cream cheese
1 c. diced ham
1 2 lb. frozen hash brown potatoes
1 T. fresh dill, chopped

Dissolve bouillon granules in hot water. Add onion, celery and potatoes; cook on a low boil until potatoes are tender, but not mushy. Melt the cream cheese in the microwave, then add it to the soup mixture along with the ham and dill. Heat through and enjoy. (One cup milk may be added if you want the soup less thick).

From Dawn:  I used dried dill weed...and only 1 tsp plus a few shakes. I read online that when converting fresh herbs to dried, the equation is 1Tbl. converts to 1 tsp.  I just minced up some fresh onions b/c I didn't have any dried onions.  Next time I make this, I'm going to peel and grate potatoes.  And, I'm going to see about making this a little different. Maybe something like one 8 oz cream cheese plus some rue...I don't know. I'll post updates as we  experiment.

texas roadhouse rolls

Those rolls are amazing. When we went with Pam/Ken a few weeks ago, pam and i hung around the baker as she was rolling out the dough. We tried to get a few hints of out her. Today I tried the following recipe. It was good. It was close. It was not exact. I wonder if there ever is an exact clone. But I will try it again. Personally, I don't think the restaurant would be able to use this much egg..but who knows. As always the trick is in not rushing the rise. Roll out and let rest. Then use your pizza cutter to cut the rolls. I think the first pan, which was a cold stone, worked best. So I transferred the last batch to the now cooled stone and they were as good as the first.

Texas Roadhouse ® Sweet Yeast Rolls
1/2 solid cake of yeast or 1 pkg of active dry yeast
1/2 cup warm water
2 cups milk
1/2 cup sugar
1/2 cup honey
2 quarts all purpose flour= 8 cups
2 TBS melted butter
2 whole eggs
2 tsp salt

Soften yeast in warm water with a teaspoon of sugar. Scald milk; cool to lukewarm. Add yeast, sugar and honey and enough flour to make medium batter. Beat thoroughly. Let stand until light and foamy. Add melted butter (which has been cooled), eggs, and salt. Beat well. Add enough flour to form soft dough. Sprinkle small amount of flour on counter and let dough rest. Meanwhile, clean and dry bowl; grease clean surface of bowl. Knead dough until smooth and satiny. Put in greased bowl; turn over to grease top. Cover, let rise in warm place until double in bulk. Punch down. Turn out on floured board. Divide into portions for shaping; let rest 10 minutes. Shape dough into desired forms. Place on greased baking sheets. Let rise until doubled. Bake at 375 degrees for 10 minutes; reduce temperature to 350 degrees for 10 to 15 minutes more. Cool on rack. Makes 5 to 6 dozen.

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I made the butter too....but I wasn't too fond of the way it all separated as it sat. Personally, I am going to try the butter and brown sugar next time. Or a combination of several of these ingredients.

Like Texas Roadhouse Cinnamon Butter
1/2 cup Butter
1/2 cup Powdered Sugar
1/2 cup Honey
1 tsp Cinnamon
Blend all ingredients at room temp.

Friday, February 11, 2011

sophia's chocolate chip pretzel bars

Chocolate Chip Pretzel Bar Cookies
2 cups all purpose flour
1-teaspoon baking soda
½ teaspoon salt
1 ½ sticks of butter, softened
1-cup brown sugar
½ cup granulated sugar
2 large eggs
2 teaspoons vanilla
1 – 12 ounce bag milk chocolate chips
1 ½ cups mini pretzels, crushed

Preheat the oven to 350. Mix flour, baking soda and salt. In a large bowl, using a mixer, beat the butter with both sugars at medium speed for about 1 minute. Beat in the eggs and vanilla. Add the dry ingredients and mix well. Stir in the chips and pretzels.Spread the batter in the pan. Bake for 30 minutes, or until golden brown. The center will still be a little gooey. Cool completely. Cut into squares and serve. Enjoy!

Monday, February 7, 2011

Oriental Pepper Steak

How on earth can this one not be here??  A HUGE favorite in my house.  I don't even use a recipe for this...haha.  But this is the way it was originally made...

1 lb. beef strips for stirfry
Coat meat: 1/2 c. flour, 1/2 t. salt, 1/4 t. pepper (Lately, I add a few dashes of garlic powder too.)

Melt 4 T margarine in electric skillet. Brown meat and sautee 1 large onion, sliced thin.

3/4 c. water or cranberry juice
15 oz tomato sauce
3 T sweet pepper jelly  (I found jellies at Krogers. Yes, I stock pile them for me and mom! haha)
3 T hot pepper jelly

Stir, cover, simmer gently, breaking up jellies for 15 mins.

Cut into stirps:
1 med. green pepper
1/2 large red pepper.  Add during last 15 minutes of cooking.

Serve over rice.  (We love peas and pears with this meal as well!)

Saturday, February 5, 2011

Double Chocolate Chip Cookies

Double Chocolate Chip Cookies

Makes 18 cookies (But I got 22 cookies out of it. Better double it. This is not enough for 7 kids and 3 adults at a Friday Night party!)


1/2 cup butter, softened

3/4 cup white sugar

1 egg

1 teaspoon vanilla extract

1 cup all-purpose flour

1/3 cup cocoa powder

1/4 teaspoon baking powder

1/4 teaspoon baking soda

1/8 teaspoon salt

1 cup semisweet chocolate chips


1. Preheat oven to 350 degrees F.

2. In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Mix in the chocolate chips. Drop by rounded teaspoonfuls onto ungreased cookie sheets.

3. Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.

Peanutbutter Chocolate Chip Cookies

Peanutbutter Chocolate Chip Cookies


1/2 cup butter

1/2 cup sugar

1/2 cup brown sugar

1 egg

1 teaspoon vanilla

3/4 cup peanut butter

1 cup flour

1 teaspoon baking powder

a pinch of salt

1 cup chocolate chips


Preheat oven to 375ºF (175ºC).

Line a cookie sheet or two with parchment.....definitely a must!

Cream butter and sugars until creamy, then add egg and vanilla and beat until smooth.

Add Peanut butter and continue to beat until combined.

Add flour, baking powder and salt and stir to combine.

Add chips and stir again.

Drop small spoonfuls of dough onto parchment (you should get a dozen per sheet).

Bake 12 minutes or until just golden.

Remove from oven and allow to rest on the sheet 1 minute before removing with a spatula.