My mom wants me to bring rolls for family Christmas, so I thought I would try this recipe.  It’s simple and sounds yummy!!

OLD_FASHION PAN ROLLS

What you need:

• 1/2 c. sugar
• 2 t. salt
• 2 packages active dry yeast
• about 6 c. all-purpose flour
• 2 c. water
• 2 T. butter or margarine, melted
• 1 egg
• salad oil

What to do:

1. In large bowl, combine sugar, salt, yeast and 2 1/4 c. flour.  In 1 quart saucepan, over low heat, heat water and 1/2 c. butter or margarine til very warm (120°-130°).
2. With mixer on low, gradually beat liquid into dry ingredients until just blended.  Increase speed to medium; beat 2 minutes, occasionally scraping sides of bowl.  Beat in egg and 3/4 c. flour to make a thick batter; continue beating 2 minutes, scraping sides of bowl often.  With spoon, stir in enough additional flour , about 2 2/1 c. , to make a soft dough.
3. Turn dough onto lightly floured surface and knead 1 1/2 to 2 cups of flour in, until dough is smooth and elastic.  Shape dough into a large ball and place in a greased bowl, turning dough over so that all sides are greased well.  Cover with towel or plastic wrap; let rise in a warm place, away from draft, until doubled, about 1 1/2 hours.
4. Punch down dough.  Turn dough over, brush with salad oil.  Cover bowl tightly with plastic wrap and refrigerate , punching  dough down occasionally, until ready to use, about 2 1/2 hours before serving.
5. Remove dough from refrigerator; grease 15 1/2 x 10 1/2 inch open roasting pan.  Cut dough into 30 equal pieces, shaped into balls and place them in the pan.  Cover with a towel or plastic wrap; let rise in a warm place until doubled, about 1 1/2 hours.  (dough is doubled when 1 finger very lightly pressed against the dough, leaves a dent)
6. Preheat oven to 425°.  Bake rolls 15-20 minutes, until golden brown.  With pastry brush, lightly brush melted butter or margarine over hot rolls.  Remove rolls from pan and serve immediately.

For more Tempt My Tummy goodness…go see Lisa!!

This is a great time of year to haul out all your stew, soup, chili and chowder recipes!! Warm, soothing and filling. It just doesn’t get better than that on a cool crisp day!!! And when you can put it in the crock and let it do it’s own thing, it’s even nicer!!

Sausage & Black Bean Soup

What you need

• 12 ounces bulk pork sausage
• 2 14-ounce cans chicken broth
• 1 15-ounce can black beans, rinsed and drained
• 1 14 1/2-ounce can golden hominy, rinsed and drained (can use corn if you don’t like hominy)
• 1 14 1/2-ounce mexican style tomatoes (stewed or diced)
• 1 cup frozen loose -pack diced hash brown potatoes
• 1 small green pepper, chopped (1/2 cup)
• 1 small onion, chopped (1/3 cup)
• 1 clove garlic, minced
• 1 teaspoon dried oregano, crushed
• 1/2 teaspoon chili powder
• cheese to garnish (any type you like)

What to do

• In a large saucepan, brown the sausage, breaking it into small pieces; drain off any fat and place into 3 1/2 – 6 quart slow cooker
• Stir in chicken broth, black beans, hominy, undrained tomatoes, hash browns, pepper, onion, garlic, oregano and chili powder; cover and cook on low for 4-5 hours or on high for 2- 2 /2 hours
• Ladle into bowls and sprinkle cheese on top if desired

Happy Eating!!

To get more crock pot ideas visit Debbie!!

So, as I said before, I am making baked goods for gifts this year as we have no extra money for gifts.  I love to bake this time of year and people love to get something home-made, with love.  SO here is a great recipe I found last year.  It calls for a pre-made, refrigerated cookie dough, but I used my favorite chocolate chip cookie recipe and just added the other ingredients to it!!  (my hubby doesn’t care for the pre-made dough)

Double-Chocolate Cranberry Cookies

What you need:

• 1 roll (16.5 oz) refrigerated chocolate chip cookies
• 1/2 c. sweetened dried cherries
• 1/4 c. chopped pecans (optional)
• 1/2 c. white chocolate chunks or white vanilla baking chips
• 1 t. vegetable oil

What to do:

1. Heat oven to 350°.  In a large bowl, break up cookie dough.  Stir or knead in cranberries and pecans (if using).  Work half the dough at a time; refrigerate remaining dough until ready to work with
2. Drop dough by well-rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets
3. Bake 9-13 minutes or until golden light golden brown.  Cool one minute; remove from cookies sheets; cool completely, about 15 minutes
4. In small microwavable bowl, microwave white chocolate chunks or chips and oil on high 30 seconds; stir; if necessary, microwave 10-15 seconds more until smooth
5. Place melted chocolate in a small resealable food storage plastic bag; seal bag; cut 1/8 inch hole in bottom corner
6. Squeeze bag gently to drizzle white chocolate over cookies.  let stand until white chocolate is set, about 40 minutes.  Store between sheets of waxed paper in tightly covered container

**you can add some of the white chocolate chips or chunks to your cookie dough too for some added flavor**

For more Tempt My Tummy goodness…go see Lisa!!

This could possibly be my favorite time of year to cook!!  This and Christmas (I usually make baked goods for gifts at Christmas).   This recipe is a family favorite…we used to buy them from the Amish, now i have the recipe!!

PUMPKIN ROLL

What you need:

PUMPKIN ROLL

• 3 eggs, beaten
• 1 c. sugar
• 3/4 c. flour
• 2/3 c. pumpkin
• 1 t. baking soda
• 2 t. cinnamon

FILLING

• 8 oz. cream cheese
• 1 c. powdered sugar
• 1 t. vanilla
• 1/4c. butter
• nuts or cherries if you like

What to do:

1. Line cookie sheet with was paper; pour out pumpkin roll mixture.  Bake at 350° for 10-14 minutes
2. While still warm and pliable, top with filling mixture; roll
3. Allow to cool; cover with plastic wrap and refrigerate at least 2 hours before serving;store in fridge

For more Tempt My Tummy goodness…go see Lisa!!