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Texas Roadhouse Rolls (Copycat Recipe)
I made 13 smaller rolls that I froze for future raising and baking, and I made 12 HUGE ones for us to snack on the next few days.
INGREDIENTS:
4 tsps. active dry yeast
1/2 cup warm water
2 cups milk, scalded and cooled to lukewarm (directions on scalding below :) )
1/2 cup plus 1 tsp sugar, separated
3 TBSP melted butter, cooled slightly. (Plus some for brushing the finished rolls)
7-8 cups flour (I used about 7)
2 Whole Eggs
2 tsps. of salt
In the bowl of an electric mix, dissolve yeast in warm water with the teaspoon of sugar. I mix it with a whisk and let it sit for a minute or two, to make sure it foams and bubbles--to make sure the yeast is good! If it does not foam/bubble, dump it and get fresh yeast!
Using your dough hook, mix in the milk, 1/2 cup of sugar, and about 2 1/2 cups of flour to form a medium batter. Mix thoroughly and allow it to stand until light and foamy; about 8-10 minutes.
*FORGOT TO TAKE A PICTURE!*
Add melted butter, eggs, and salt. Beat well. Add enough flour to form a soft dough.
Turn dough out onto a lightly floured surface, and allow it to rest for about 10 minutes.
While dough is resting, prepare a large bowl by spraying it with cooking spray, or as I do, put a small about of oil in the bowl and smear it around with a paper towel, lol :)
Knead the dough until it is smooth and satiny. Place into prepared bowl and turn over coating in oil.
Cover bowl with greased saran wrap (plastic wrap) and set to rise in a warm place until it has doubled in size, about 1-2 hours.
Punch dough down.
On a lightly floured surface, use a lightly floured rolling pin, flatten the dough into a rectangle about a 1/2 inch thick.
Fold the rectangle in half horizontally, so it's now about an inch thick and lightly roll together to seal the sides.
Allow to rest for 10 minutes, then with a dough scraper, cut the rolls into desired size.
Place the rolls on a greased baking sheet (I prefer using parchment paper), cover with a damp towel and allow them to double in size, about an hour or so.
Doubles in size (I forgot to take a picture, so here's an oven shot ;) )
Preheat oven to 350*F and bake rolls for 10-15 minutes or until golden.
The Hubster and middle boy duckling dug into them before I could take a picture ;)
After removing from the oven, brush with melted butter and enjoy :)
Cinnbutter Recipe:
1/2 cup butter (1 stick, room temperature)
1/4 cup powdered sugar
1/4 cup honey
1 1/2 teaspoons cinnamon
1/2 teaspoon vanilla
In the bowl of an electric mixer, beat butter until it is smooth. Add other ingredients and whip until all ingredients are well blended, stopping to scrape down the bowl.
I left my butter too close to the oven and it began to melt...
These really are magnificent tasting rolls. We took some on a winter family trip with my in-laws and everybody loved them!! I hope you enjoy them too!!
SCALDING MILK:
Scalding milk is a very simple process! It's not something you can buy, but if you have a sauce pan and milk, you can do it! To scald milk, you simply bring it to the brink of boiling! That simple. So heat the milk and as you see the foaming bubbles starting along the edge and steam rising from the milk, you have now scalded your milk :)
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CHILI -- WISCONSIN CHILI
Ingredients: (Spice measurements are estimated because I am an "eyeballer" with measuring) And this recipe makes a WHOLE lotta chili! I freeze half of mine :)
3lbs ground beef (I use ground chuck)
8 Stalks celery, sliced
1 medium onion, chopped
1/4 c. Chili Powder
2 TBSP Onion Powder
1 TBSP Garlic Powder
3 TBSP Ground Cumin
Salt and Pepper to taste
(These seasonings listed above are for seasoning the meat, so you can alter them to your taste, and again they are estimated)
3 - 29oz. cans of Tomato Sauce
1 - 15oz. can of Tomato Sauce
1- regular size can of diced tomatoes (not sure exactly how many ounces)
15 ounces water (I used the small tomato sauce can)
1/3 cup chili powder (estimated to taste - could be closer to a 1/2 cup. Sorry, like I said I never really measure)
1/4 cup Cumin - estimated
Salt, Pepper, and Onion Powder to taste.
2 cups macaroni noodles or 2 cans of kidney beans if you prefer.
Start lighter on the seasonings because as the meat and sauce simmer together, the flavor will become stronger.
Put about 2 tbsp oil in the bottom of a 12 quart pot and heat it over medium heat. cook celery in oil for about 5 minutes and then add chopped onion. Cook for about another 5 minutes or until onion is tender and then add the ground beef. Add seasonings from the first list and cook meat until completely browned. Add tomato sauce, diced tomatoes, and water. Stir until meat mixture and sauce is blended. Add seasonings and stir. Simmer over low-medium heat for about 20 minutes. Check flavor and add more seasonings as needed. Simmer another 20 minutes.
Like I stated above, I keep the macaroni noodles on the side but you can add them (cooked) about 10 minutes or so before you serve. Also, the noodles will absorb a lot of the liquid, so if it sits in the fridge over night, the chili may appear "thicker" because of the noodles, another reason I like to add them into each bowl instead of the pot.
I love cheese and sour cream in my chili, generally I use a shredded cheddar, but since I need to go grocery shopping, I improvised with monterey Jack today and substituted sour cream with plain greek yogurt. The hubster eats his chili straight out of the pot, no additional ingredients needed.
I'm sorry about the estimated measurements, I figured since I made it, I would blog it, so the next time I make it, I will try and remember to measure things out. Then I will make changes here as necessary, but I'm pretty certain I got it fairly close. *Oh I should add, you can add peppers or ground red pepper to make yours hot! I don't like it too hot, the chili powder is usually enough heat for me!
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BLUEBERRY MUFFIN BREAD
1/4 c. butter softened3/4 c. sugar
1 egg
1 1/2 c. sifted flour
2 tsp baking powder
1/2 tsp salt
1/2 c. milk
2 c. fresh blueberries (frozen can be used, thawed and drained)
cream together the butter and 3/4 c. sugar. blend egg into creamed mixture. in another bowl sift together flour, baking powder and salt. add flour mixture alternating with milk. gently fold in blueberries. pour into greased 8 x 8 square pan.
sprinkle with crumb topping (recipe below). bake @ 375 for 40-45 minutes.
CRUMB TOPPING
1/2 c. granulated sugar
1/3 c. flour
1/2 tsp cinnamon
1/4 c. butter, cold..diced small to "cut" into crumble.
in a small bowl mix together sugar, flour and cinnamon. with a pastry blender cut the butter into sugar mixture untill mixture resembles coarse meal.
The middle ducklings second piece :)
Original Recipe found HERE
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CHOBANI CHOCOLATE CAKE!
This recipe is no secret, but it's my first time trying it. A friend of mine told me about baking a box chocolate cake with plain greek yogurt and water, instead of oil and eggs... She said it saves on calories and it still tastes amazing... so why not give it a shot when you have a random box of chocolate cake in your cupboard and one container of chobani plain yogurt left?!
I used one chocolate cake mix, 1 cup chobani yogurt, and 1 cup water. I baked it according to the directions in two 9in pans, and frosted it and enjoyed. The little boy duckling loved it! And so did I! I won't lie, I totally destroyed the calorie friendly thing by adding a scoop of ice cream ;) lol. It was delicious. I also want to find a better chocolate frosting recipe to make it even healthier... that will be my next project.
So in conclusion... the chobani chocolate cake... was AMAZING!
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Smoothies
I love smoothies! They make me happy! And with a lactose intolerant baby, they are amazing for her, I just use rice milk, goats milk, or almond milk and leave out the yogurt.2-3 cups frozen fruit - I love using frozen fruit simply for the fact of not needing ice then :)
1-2 cups rice milk
2 TBSP Honey
1/2 cup plain greek yogurt
(for the lactose free version, I use rice milk, frozen fruit, honey, and a few ice cubes)
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BANANA BREAD
This is one of my most favorite recipes for banana bread. To be honest, I know I looked it up a couple of years ago online and I cannot remember where I found it. I have changed things up a bit based on our own tastes, but we all love this banana bread!
I like to prepare my ingredients before hand so they are all ready to be mixed. (Sorry the pictures were taken with my iPhone, and not in the best lighting, we have very minimal natural light in our kitchen)
Ingredients:
2 cup all-purpose flour
3/4 cup granulated sugar
1/2 teaspoon baking soda
1/2 teaspoon salt1 1/2 tsp cinnamon
1/2 tsp nutmeg
2 large eggs, beaten
6 TBSP butter, melted
1 tsp vanilla
1/4 cup sour cream or plain greek yogurt, buttermilk can also be used, but I usually make mine with greek yogurt
3 ripe bananas - smashed, but leave chunks
1/4 c toasted, chopped walnuts
First I mix all the dry ingredients in large mixing bowl.
In an electric mixing bowl, combine eggs, melted butter, vanilla, and plain yogurt
Mix them all together on low speed, add in mushed banana:
Mix together slowly because you do not want to smoosh the large chunks. Mix in the dry ingredients slowly. Fold in the walnuts.
To prepare your pan, I spray the pan with cooking spray, line the bottom of the pan with parchment paper, and then coat the sides in flour:
Pour into pan:
Bake at 350 Degrees F for 45-55 minutes.
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CHEESY BROCCOLI SOUP
I love love love Cheesy Broccoli Soup. The middle duckling goes to Occupational Therapy every Wednesday and the clinic is right next to a Panera Bread. The temptation to go in there every week is strong, but I try to save it for special occasions. It's a good thing though that a few years back a wonderful elderly German woman that I worked with in a restaurant gave me her homemade recipe for Cheesy Broccoli Soup. I have made some alterations over the years, but it is one of my families favorites. The nice thing about making it myself rather than ordering it at Panera, is I get to control what goes in it. I have made this recipe with both organic and frozen vegetables, full fat foods and reduced or no fat foods. As I have become more health conscious I have learned to take a liking to to the reduced fat version. It is still not the healthiest recipe, but some reduction of bad stuff is better than nothing, right?! So here it is:This serving size feeds our family (with only 3 of us eating it) for about 2-3 days. I usually make it for dinner, then my husband takes some to work and I eat some for lunch and that is usually repeated the next day. So feel free to cut it in half.
2 TBSP butter, melted (for this I use actual butter... the onions turn out nicer)
1 small/medium onion
Melt the butter in a small saucepan. Chop the onion and add to melted butter. Saute until onion is clear.
In a large kettle:
1/2 cup melted butter (I have tried my healthy choice butter, its just not the same)
1/2 cup flour
4 cups half and half cream (whole milk will work too)
4 cups Chicken stock
Mix the melted butter and flour together to begin making a roux. Whisk together for about 3 or 4 minutes. Add cream and continue to whisk over medium to medium/high heat until the roux has thickened. Then mix in the chicken stock. I sometimes add 2 more cups of water with chicken boullion cubes dissolved in it just for a little extra flavor. Let the roux and chicken stock simmer for at least 20 minutes.
1 - 1 1/2 lbs fresh broccoli (organic is best)
1 cup carrots (I usually chop them in our little food processor thingy, but you can jullienne them if you please)
24 ounces Sharp Cheddar (you can use less, but I love my soup really cheesy flavored!)
Dash of nutmeg, salt, and pepper!
After the roux and stock have simmered together for 20 minutes add the sauted onion, and the broccoli and carrots. Let that simmer for 25 minutes. Stir in cheese and then add seasonings!
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TRAIL MIX RECIPES
I like to keep trail mix handy. You can make trail mix super healthy and you can sweeten it up a bit for, you know, those moments you just need a sweet snack! Also I am going to share one of my most favorite kids party trail mix recipes. My boys love it!
My usual trail mix recipe
2 cup cheerios (for sweeter use Honey Nut)
1 1/2 cups mixed dried fruits (I use a mixture of dried cranberries, cherries, and blueberries)
1 cup Roasted Peanuts
1 cup Unsalted Sunflower Seeds
1 cup dark chocolate M&M's
I like to mix it all in a gallon ziploc bag and divide some into smaller baggies for on the go.
Low-Carb Trail Mix
1 cup roasted peanuts
1 cup raw or roasted almonds
1 cup pumpkin or squash seeds, roasted.
1/2 cups of raisins (loosely packed)
2 oz unsweetened coconut
Nut-Free Trail Mix
1 cup sunflower seeds (or roasted pumpkin seeds)
1 cup raisins
1 cup nut-free cereal
1 cup dried fruit of your choice (apricots, cranberries, blueberries)
1/2 cup chocolate chips
Fun party recipe (not exactly healthy): S'Mores Trail Mix
2 cups Golden Grahams Cereal
2 cups mini mashmalloes
2 cups chocolate chips
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RADISH AND NECTARINE SALSA (PICO DE GALLO)
1 1/2 cups radishes, halved lengthwise and thinly sliced
1/2 cup chopped cucumber
1/4 cup finely chopped red onion
1 tablespoon fresh lime juice
2 teaspoons chopped fresh cilantro
1 1/2 teaspoons sugar
1/4 teaspoon salt
Mix all ingredients and let it stand 30 minutes. I found it better served chilled!
Enjoy!!
You can find the recipe here http://www.cookinglight.com/food/in-season/spring-vegetables-fruits-00400000066820/page7.html
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ASPARAGUS
One of my most favorite sides is asparagus. If you’ve only eaten it out of can, well I feel sorry for you and don’t turn a cheek to it just yet. One of the best ways it can be eaten is grilled, but this recipe can be roasted or lightly sautéed also! But why asparagus? Because it is super rich in iron, B vitamins, and vitamin c.
So here is how I like to make them:
One pound of thin asparagus spears
1 tsp of olive oil -lightly coat them.
½ tsp garlic powder,
¼ tsp Kosher salt
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BODY BY VI
A friend of mine has introduced me to the Body by Vi products by Visalus. With having some extra cash around, I decided to go forth and order it! I have two months worth right now, and I will get another month free if 3 more people order their pack through my site!
What is Body by Vi?
"The ViSalus Sciences® Body by Vi™ - 90 Day Challenge
The ViSalus Sciences® Body by Vi™ Challenge is geared to help you reach your goals, no matter what they are. From simply losing a few pounds, to getting fit and toned, we have the tools, the products, and the community of supportive people to celebrate your success. The Body by Vi™ program is easy, fun, and guarantees results.
The Body by Vi™ Challenge is not another fad diet. The program is based on nutrition that helps you burn fat and keep lean muscle, boosts your metabolism and helps control hunger. The patented ingredients and formulas help you achieve your goals, on your terms with guaranteed results. Included in our program are nutrition guides, fitness tips and plans, and downloadable tracking tools."
Ok that comes from my distributors facebook page, but they are shakes you drink, supplements you can take, and so much more.
I am just drinking the Shape-up shakes. If you are interested in more information, you can visit http://cassiedamato.bodybyvi.com/ or https://www.facebook.com/BodyByViwithSteph that is my distributors page.
Today, this is what I had for breakfast:
26 grams of vi-shape shake mix -- 90 calories
8oz of Organic Rice Milk (my daughter is sensitive to Cows Milk Protein so I have to substitute with Rice Milk, but you can use Skim-milk, soy milk or even water) -- 120 calories
1 Packet of Fat Free Hot Chocolate Mix -- 20 calories
1 Banana (I did not blend it in, I ate it whole, but you can blend all the ingredients with ice in a blender to make different flavored shakes!) -- 105 calories
Which comes to a total of 335 calories for my breakfast.
It was really tasty. It was kind of like a sweet slim-fast, but better. The shake is loaded with prebiotics, probiotics, and many other nutritional things, so it is absolutely safe to be taking while nursing.
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