BUTTER CRESCENT ROLLS

Butter Crescent Rolls

Ingredients: 

2 pkg. dry yeast

2 cups lukewarm water

1 c. sugar

1 c. butter, melted

6 beaten eggs

1 1/2 tsp. salt

9 c. flour

Directions: 

Mix the yeast with 2 tbs. sugar and 2 cups lukewarm water.  Add the sugar and beaten eggs.  Mix well with wire whip or hand mixer.  Add 4 cups of flour and salt and mix again until smooth.  Add 4 1/2 cups flour and mix with spoon or dough hook until completely mixed together.  (The remaining 1/2 cup flour is used for rolling out the dough.)  Cover dough with saran wrap and let rise until doubled in bulk.  Divide dough into 4 pieces.  Roll each piece into a large circle.  Cut into triangles and brush with melted butter. Roll each triangle into a crescent shape and place on baking sheet.  Let dough rise again until doubled in size.  Bake at 400 degrees for 10-12 minutes until lightly brown.  Brush tops with melted butter as soon as they come out of the oven.  Enjoy!

Cheesy Drop Biscuits

Cheesy Drop Biscuits

Ingredients: 

2 cups flour

1 Tbs. baking powder

2 tsp. sugar

1/2 tsp. cream of tartar

1/4 tsp. salt

1/2 cup butter

1 cup milk

1/2 cup grated cheddar cheese

Directions: 

  Preheat oven to 450 degrees. In a bowl stir together flour, baking powder, sugar, cream of tartar, and salt.  Cut in butter with a pastry blender until mixture resembles coarse crumbs.  Make a well in the center, add milk all at once.  Stir just till dough clings together.  Add cheese and stir until combined. Drop dough in spoonfuls onto an ungreased baking sheet.  Bake at 450 for 10-12 minutes.  Makes 10-12 biscuits.

Recipe adapted from Better Homes & Gardens New Cookbook.

Raspberry Pretzel Jello Salad

Bottom Layer:
2 cups crushed pretzels
3 Tbs sugar
3/4 cup melted butter

Mix and press intom a 9X13" pan.

Middle Layer: Bake at 400 degrees for 4 minutes.  Let cool.

1 8oz. package cream cheese
1 cup sugar
1 small can crushed pineapple
8 oz. cool whip

Mix and spread on cooled first layer making sure all edges touch the pan.

Top layer:
2  3oz. packages raspberry Jell-O
2 cups boiling water
1 pkg. frozen or fresh raspberries

Let thicken slightly and pour over middle layer and set in the fridge.

Stuffed Mushrooms

12 whole fresh mushrooms
1 Tbs Vegetable Oil
1 Tbs minced garlic
1 8oz. package cream cheese
1/4 cup grated parmesan cheese
1/4 tsp black pepper
1/4 tsp onion powder
1/4 tsp cayenne pepper

Preheat oven to 350 degrees.  Spray a baking sheet with cooking spray.  Wash and dry mushrooms.  Carefully break off stems.  Chop stems into small pieces.  Heat oil in large skillet over medium heat.  Add garlic and chopped stems to the skillet.  Cook until all moisture is gone. Be careful not to burn garlic.  Set aside to cool.

When garlic and mushroom mixture is no longer hot, stir in cream cheese, parmesan cheese, black pepper, onion powder and cayenne pepper.  Mixture should be thick.  Using a small spoon, fill each mushroom cap with a generous amount of stuffing.  Arrange mushrooms on prepared cookie sheet.

Bake for 20 minutes.

Sweet Spiced Roasted Pumpkin Seeds

Ingredients

• 1 cup raw pumpkin seeds, rinsed and dried
• 6 tablespoons granulated sugar, divided
• 1/4 teaspoon salt
• 1/2 teaspoon pumpkin pie spice
• 1 tablespoon vegetable oil

Instructions

1. Preheat oven to 250 degrees. Line a baking sheet with parchment paper. Spread pumpkin seeds in a single layer on the baking sheet and toast in the preheated oven for 45 minutes, stirring occasionally, until they are dry and toasted.
2. In a large bowl, stir together 2 Tbsp granulated sugar, salt and pumpkin pie spice. Set aside.
3. Heat the oil in a skillet over medium-high heat. All the toasted pumpkin seeds and sprinkle with the remaining 4 Tbsp of granulated sugar. Stir with a wooden spoon until the sugar melts, about 1 minute.
4. Pour seeds into the bowl with the spiced sugar mixture and stir until coated. Allow to cool before serving. These seeds can be stored in an airtight container at room temperature.

Scones

2 cups warm water
2 packages dry yeast or 2 Tbs.
3/4 cup sugar
2 tsp. salt
1/2 cup softened butter or margarine
1 egg
6 cups flour

Soften yeast in warm water and sugar.  Add all other ingredients and mix well.  Do not knead.  let rise at least one time.  The dough can be kneaded gently before rolling out.  Roll to 1/2 inch thick.  Cut into squares.  Let rise 15 minutes and fry in hot oil (375 degrees) until golden brown on both sides.  Drain on paper towels.  Serve with honey butter. 

Honey Butter:
1 cup honey
1/2 cup softened butter/margarine

Whip with an electric mixer until light and fluffy.

Spinach Salad

Salad:
1 large package of baby spinach
1 package of grated or sliced swiss cheese
1 package sliced mushrooms
1 package bacon, fried & crumbled
1/4 purple onion, sliced
1 small package honey roasted sunflower seeds

Dressing:
1 Tbs. poppy seeds
1 cup vegetable oil
1/2 cup cider vinegar
1/4 cup sugar
1 tsp. grated purple onion
1 tsp. salt
1/2 tsp. dry mustard