What is on your menu this week?

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.  Th...

I wanted to share with you these cute little bunny rolls that I made for our Easter dinner.  I know Easter is already over, but you should make these for your kids (to celebrate spring or something).  They'll love them! I used my cloud light crescent roll recipe , which is my favorite "special occasion roll recipe".  It's great because you mix the dough up, shape the rolls, then let them rise until you're ready to bake.  They are really fluffy and delicious!  And easy! Cloud Light "Bunny" Crescent Rolls Printable Recipe Ingredients 4 1/2 tsp. (2 packages) yeast 1 1/4 c. water 1/2 c. sugar 1/2 c. vegetable oil 3 eggs, beaten 2 tsp. salt 4 1/2 c. flour Directions In Kitchenaid mixing bowl, dissolve yeast into 1 1/4 c. warm water, 1/2 c. sugar, 1/2 c. oil.  Mix together and let stand for 10 minutes until yeast is bubbly.  Mix in beaten eggs. ...

Merry Christmas!  We always start out our Christmas Day feasting with these delicious cinnamon rolls.  Enjoy! Cinnamon Rolls Yield: about 2 dozen Ingredients 1 1/2 c. milk 1/3 c. butter 4 1/2 c. flour 1 tsp. salt 1/2 c. sugar 1 T. yeast 2 eggs, beaten Directions Heat milk and butter to lukewarm and set aside. Combine flour, salt, sugar and yeast. Add eggs and milk and butter mixture. Mix well adding 1/2 c. more flour (or more if needed) to make a soft dough. Knead until elastic. Let rise until double. Divide in half. Roll in rectangle and cover with 3/4 c. sugar, 6 T. melted butter, 1 T. cinnamon (I've used less butter, like 4 T. and it's fine). Roll and cut into rolls. Let rise 1/2 hr. Bake at 350 degrees for 15-20 minutes. Mix together powdered sugar, a little vanilla and enough milk to make a glaze. Pour over warm cinnamon rolls. I usually make t...

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 ...

These cinnamon rolls have a secret ingredient.  Would you have guessed they have cottage cheese in them?  They don't have any yeast in them, so they don't have to rise.  I used this recipe from Our Best Bites (who got it from Fine Cooking ).  The recipe is for orange rolls or for cinnamon rolls.  Since I didn't have any oranges, I made cinnamon rolls instead.  They are a little different than traditional cinnamon rolls, but they're yummy and fast!

We have french dip sandwiches pretty often at our house.  Usually on a Monday, if we have had a roast for Sunday dinner.  Last time we had french dip the kids loved it, but they had a hard time keeping the beef in their sandwich.  This got me thinking and today I solved the problem by making french dip sandwiches in little pocket/roll form.  You can use any kind of bread dough, roll dough or even Pillsbury crescent roll dough would probably work.  I used this recipe for roll dough since it doesn't need to rise much.  I rolled the dough out and cut it into squares and also triangles (couldn't decide which shape I liked best).  Spoon the roast beef (without any liquid) into roll and fold over (or roll up like a crescent roll).  Bake at 350 for 15-20 minutes or until lightly browned. Serve with french dip "juice" (that's what my husband calls the beef broth) for dipping. This is how I usually make the beef and "juice".  In saucepan mix ...

Here is recipe that I always fall back on for Sunday dinner. Super easy and fast! Crockpot Chicken Stew recipe by Jenny 1 chicken breast (or more) 4 or 5 potatoes, peeled and diced 2 carrots, peeled and sliced 1/4 onion, chopped 1 bouillon cube 1 can cream of chicken soup 2 c. water salt and pepper to taste Mix all in crockpot and cook on high for 3 -4 hours or low for 6 - 8 hours. Before serving chop or shred chicken and mix back into soup. 1 Hour Rolls recipe from Maggie 1 c. warm water 1/4 c. sugar 1/3 c. oil 2 T. yeast Mix and let stand for 15 minutes. Add: 1/3 T. salt 1 egg, beaten Gradually add 3 1/3 c. flour. Dough will be kind of sticky. Let stand for 10 minutes. Spray hands with non-stick cooking spray and form dough into balls. Place on a cookie sheet. Let rise for 20 minutes. Bake at 375 for 10 minutes. Here is my little helper poking all the rolls! Thanks bud! The rolls aren't perfectly shaped, but no one has ever complained what ...