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Week 334 Menu

on October 12, 2015

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This was a crazy week. My menu planning was simple.

One Hour Rolls

These rolls are amazing! I've been making these rolls since 2001 when I was a newlywed and my sister-in-law shared the recipe with me. The rolls are light, fluffy, easy to make and they only take one hour! And delicious too!
I've made these rolls more times than I can count, so I've perfected the art of making them. Here are some step-by-step instructions with pictures for you.

Here's what you'll need.
I buy pretty much all of the ingredients in this recipe at Sam's club, thus the huge containers. You need warm water, yeast, oil, sugar, salt, egg and flour.

In the mixer bowl, add warm water (not hot), oil, sugar and yeast. Mix together.

After ten or fifteen minutes the yeast mixture should be puffed up like this. Time to add the salt and beaten egg.

Then mix in the flour. (I've used a mixture of half wheat and half white flour successfully.)

Keep adding flour until the dough is manageable. It will be a little sticky, but add enough flour so …

The Best French Bread I've Ever Made

This is the best french bread I've ever made. I got this recipe from my friend, Nikki, who gave us some of this bread as a thank you for my hubby helping them move a piano. I remember it being delicious and we gobbled it up fast. I was intimidated for some reason by the recipe and waited a few years before I made it.

We needed some bread for to make some turkey, provolone, avocado sandwiches, so I made some of this bread and it was perfect! We sliced one loaf like they do at Subway. Then later I made normal shaped sandwiches with the rest of the bread. Delicious... light and fluffy and yummy!

Update 2/22/12: This is still my favorite bread after making it for a year! It turns out perfect every time and it's gone in a flash!

printable recipe

French Bread
recipe from my friend, Nikki

Yield: 2 loaves Ingredients 2 c. warm water1 pkg (or 1 heaping Tbsp.)yeast1/4 c. granulated sugar1 T. olive oil1 tsp. salt4 - 5 c. flour
Directions
Mix yeast, salt, sugar, oil and…

Microwave Peanut Brittle

I posted this recipe originally in 2009. I made it recently using a different microwave and totally burned it! I made three batches of this over the weekend with some reduced times in the microwave and it turned out perfect. (Updated on 12/14/15)

Who knew you could make peanut brittle in the microwave? So easy! No candy thermometer or lots of stirring required! It only takes about 6 minutes! Easy peasy!
The original recipe called for 7.5 minutes of microwave cooking time total, which I found can be too long depending on your microwave. I reduced the second cooking time from 3.5 minutes to 1 minute and it worked out great. Just make sure you stick close to your microwave. You don't want to burn it (or you'll have very DARK peanut brittle...yucky!).

Oh, and don't stick your HOT bowl into the sink or run water on it. It just might crack like mine did a few years ago.

Microwave Peanut Brittle
printable recipe
1 c.granulated sugar1/2 c.light corn syrup1 c.salted peanuts…

One Hour Breadsticks

I got this fast and easy recipe for breadsticks from my sister over 10 years ago. I've been making it ever since. Give them a try. They're super easy and yummy!

Printable recipe

One Hour Breadsticks
recipe from my sister, Lissa

Ingredients
3 c.flour2 T.sugar1/2 tsp. salt1 1/2 c. warm water1 T. instant yeast Directions
Mix all ingredients for three minutes in mixer (I use my kitchenaid), adding more flour if needed so the dough is workable and not too sticky. Let rest for 10 minutes.Roll out and brush with melted butter, then sprinkle with parmesan cheese and garlic salt/powder. Put on greased pan and cut into breadsticks. (I use a pizza cutter to cut them). Let rest for 10 minutes. Bake for 15 - 20 minutes at 350 or until lightly browned. My notes: I usually half this recipe and it fills up almost a whole cookie sheet or a pizza stone. If you want to make ahead and bake later, just stick them in the fridge after you've cut them into breadsticks, the…

Cloud Light Crescent Rolls

I posted this recipe in 2009, and it's one of my tried and true recipes that I've made over and over. I gave the recipe a much needed update, so now you know exactly how I make them.

If I had to pick one kind of bread to make, I would have to choose these cloud light cresent rolls. They are light and fluffy and perfect! And super easy to make. I've been making these for years and they are still my favorite!

My favorite thing about these rolls is that you mix them up, shape them, and then can forget about them until they're done rising. They don't require any weird rising times before shaping. This comes in handy when you're whipping up a fabulous Thanksgiving feast and want to get the rolls taken care of.

These rolls appear on our table on special days, like Christmas, Easter or Thanksgiving, but we also have them on regular days too.

I sometimes make these rolls the night before we need them and leave them in the fridge. Then I pull the rolls out of …

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