Dinner Rolls – Make homemade rolls for Thanksgiving


Have you ever tried Corned Beef Hash? Not a homemade version, but the kind from the can. Oh, if you haven’t, you aren’t missing anything. Actually, you are missing something, the ability to tell everyone how horrible it is because you’ve tasted it and you know. I have never smelled and tasted something so vile. As soon as you pop open the can, the smell of dog food wafts past your nose. Yes, I said “dog food.” While they say that this is human food, I venture to guess that this is really just canned dog food and they mistakenly put a corned beef hash label on it. While my husband and I were dating, he tried to pass this off as an appropriate breakfast food. That was the first time I experienced it and THE LAST. It’s funny, because it was the last time he ate it as well. Ever since I said, “Oh my gosh, that smells like dog food” he hasn’t been able to eat it. I’m glad it’s not his favorite food, because it will never be in my pantry.

Anyway, I invited my parents over for dinner this past weekend, and I made turkey tetrazzini. I wanted to make dinner rolls to go along with it. Now, I wasn’t about to take the easy way out and buy some frozen dough or even the Brown and Serve rolls that you can buy at the grocery store. I wanted to make them from scratch.



For me, making yeast breads is so much fun. It’s a project that requires you to carefully follow the recipe. Other recipes are very forgiving, but not bread. I found a good recipe for dinner rolls on Foodnetwork.com. It had some pretty simple ingredients, so I knew it would be easy to prepare.

I am a little impatient, so the picture below is what happened in my kitchen when I needed to cool off the scalded milk. I didn’t want to wait for it to cool off naturally. So, this is the highly sophisticated way to make your bread baking go a bit faster.



This bread requires 2 rises, which isn’t tough, but you just have to plan ahead. If you want to make these for Thanksgiving, just be sure to give yourself several hours of prep time to ensure that they are done and warm by the time the family is sitting down to stuff their faces.



This story has somewhat of a sad ending. I popped them in the oven, on the middle rack, and let them alone to bake. All of a sudden I started seeing smoke coming out of the oven. Never a good sign! Half of my rolls were burnt on the bottom. I recommend putting these on the top rack of your oven, or else you will be forced to turn your burnt rolls into bread pudding or croutons.

Pretty rolls…



Burnt rolls…



Hopefully yours turn out like this…



Dinner Rolls
Adapted from: Food Network
Printable Recipe

Ingredients:
1 package rapid rising yeast
1 cup warm water
1/2 cup granulated sugar
1 egg, lightly beaten
1 tbsp. salt
1 cup milk, scalded but cooled to warm
1/2 cup butter (1 stick), melted, plus an additional 2 tbsp (softened) for spreading on rolls
5-6 cups AP flour

Directions:
In bowl of standing mixer, combine yeast and warm water. Stir to dissolve and let sit for 10 minutes. Stir in sugar, egg, salt, milk and melted butter. Using the dough hook, slowly mix in the flour until it is just slightly sticky. The dough should be pulling away from the sides of the bowl as the dough hook is mixing. Add more flour until it reaches the appropriate consistency.

Turn dough out onto lightly flour surface and knead for an additional 4-5 minutes – incorporate additional flour until the dough is no longer sticking to your hands. Form into a tight ball.

Spray a bowl with cooking spray and place the dough into the bowl, turning the dough to coat it with oil. Cover with a towel and place in a warm area (I use the top of the stove) to rise for at least an hour or until the dough has doubled in size.

Lightly spray 2, 12 cup muffin tins with cooking spray. Turn dough out onto countertop and punch down (about 6 punches works). Using a pizza wheel, cut dough into 1-inch wide strips and then cut it again to create 1 inch cubes. Form the cubes into 1-inch balls and place 3 of the balls into each muffin cup. Once you have filled the muffin tins, cover with a towel and let them rise again for 30-45 minutes.

Preheat oven to 425 degrees. Brush risen rolls with softened butter. Place rolls on the top rack of oven and bake for 10-15 minutes, or until they are golden brown.

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Turkey Tetrazzini – The perfect recipe to use up your leftover turkey



I always take a break from blogging on the weekends. I am doing most of my cooking on the weekends, so I don’t have time to blog about it. I have so many recipes and pictures to post that I probably won’t have to cook all week! Ok, that won’t ever happen.



Tonight at dinner my son came up with another great line. He said, “I wonder what it would be like to eat a jelly fish?” This coming from the child who also said, “It’s been a long time since I’ve been poked in the eye.” I just love to hear the interesting things that these kids come up with.

Earlier this week I made my crockpot turkey breast recipe. We had a little mishap with the turkey because it was cooked on high for too long. Oh well, we still ate it, but it was a bit dry. I knew the only thing to do with it was to make Turkey Tetrazzini. I made this last year with our leftover turkey, and it it the best recipe out there. I adapted it from Allrecipes.com, and it’s just about perfect.



One of the greatest things about Thanksgiving is all over the leftovers. Now you have something yummy to make with your turkey, besides putting it on 2 slices of white bread slathered in Mayo. Yummm, turkey sandwiches!

This week I am going to post a lot of recipes to use up your Thanksgiving leftovers. Tomorrow I am going to share a recipe for dinner rolls along with the recipe to turn them into bread pudding the next day. Or, in my case, turning them into bread pudding because you burned over 50% of them. UGH! I’m also going to share a recipe for using up leftover cake (thanks mom).

Have a great week!
Cheri

Turkey Tetrazzini
Adapted from: Allrecipes.com
Printable Recipe

Ingredients:
1 (16 ounce) package uncooked spaghetti or elbow macaroni noodles
1/2 cup butter
3 cloves garlic
1/2 c. onion
1/2 cup all-purpose flour
3 cups chicken broth
2 cups milk
1 cup grated Parmesan cheese
4 cups chopped cooked turkey
1 cup shredded mozzarella

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.

Bring a large pot of lightly salted water to a boil. Add noodles, and cook for 8 to 10 minutes or until al dente. Drain, and return to the pot.

In large saucepan, melt butter in a medium saucepan over medium heat. Saute onion until soft. Add in garlic and saute until garlic is fragrant. Stir in flour. Slowly whisk in chicken broth and milk. Cook and stir until the mixture comes to a boil. Stir in Parmesan cheese, and remove from heat. Mix in the turkey.

Pour sauce over noodles and stir to combine. Pour mixture into prepared baking dish and top with mozzarella cheese. Bake 35 minutes in the preheated oven, until surface is lightly browned. Bake 35 minutes in the preheated oven, until surface is lightly browned.

Thanksgiving Menu – Simple recipes for those that don’t want to spend a lot of time in the kitchen

I recently had a request from a friend to post a Thanksgiving menu that is super easy, but still really good. I love to torture myself by spending hours upon hours in the kitchen, but I forget that others don’t really prefer that kind of torture. I’m not sure why, but apparently they don’t. I’m sure all of you foodies can relate.

So, what are my favorite, easy recipes for the holidays….here they are:

Appetizers


Pumpkin Dip – Serve with gingersnaps or Nilla Wafers
Chocolate Chip Dip – Tried and true! Everyone loves this one.
Sausage and Cheese Tray – I really hope you don’t need a recipe for this one.
Veggie Tray – See above

Main Dishes
Slow Cooker Turkey – I have been making this recipe for many years. It is perfect for a small family gathering and tastes amazing. I made this when I hosted thanksgiving at my own home.
Slow Cooker Ham – I just made this for the first time a month ago. You will not be disappointed in how great this ham is. No need to even turn on your oven!

Potatoes
Cheri’s Mashed Potatoes – Use the mashed potato recipe from my meatloaf cupcakes post. These aren’t tough to make, but you do have to spend time peeling potatoes. If you don’t want to peel potatoes, then move on to recipe #2.
Hashbrown Casserole – Everyone loves this casserole. It’s easy, cheesy and full of yumminess. I highly recommend these for anyone that needs potatoes and doesn’t want to spend much time preparing them.
Sweet Potato Casserole – I haven’t tried these, but they look easy and they got good reviews.

Vegetables


Green Bean Casserole – This is the same recipe that almost everyone in America uses. You can use any type of “Cream of…” soup. They all pretty much taste the same. This is my favorite Thanksgiving dish!
Roasted Vegetables – Use this recipe to roast sweet potatoes, zucchinis and carrots for a quick and easy veggie.

Desserts


Chocolate Pudding Pie – I make this pie for every holiday. Everyone loves it and it’s EASY!
Pumpkin Pie – This is the recipe from the Libby’s can. You cannot go wrong with it. Buy a premade pie crust in the dairy aisle or buy a frozen one and then pour in the mixture. It doesn’t get any easier then this. Just make sure the pie is cooked thoroughly. Serve with whipped cream!
Chocolate Eclair Dessert – This one is excellent! Make it the night before and it will be perfect by the time you are ready to eat dinner.
Peanut Butter Cookies (chocolate optional) – These are very easy and can be prepared ahead of time.

Noticeably absent from my menu is stuffing/dressing. We have a traditional family recipe that I make every year, but it is not easy and it is not quick. I’m not going to post it with this menu for that reason. I have never made stuffing any other way, so I am leaving it off the list. Feel free to grab a box of Stove Top and read the instructions. I’m sure it’s easy and probably pretty good.

Also absent is cranberries. I have never, ever had a good experience with making any type of cranberry sauce or jelly. They have all turned out terrible. If your family likes the stuff that comes out of the can, I would just keep using it. It’s easy and can easily be found in your local grocery store. I will continue to pretend like cranberries, in any form, are not a traditional Thanksgiving dish.

Remember, this menu is not meant for someone who wants to prepare a complicated dinner with fancy dishes. This menu is meant for those of you that don’t like to cook, or don’t want to spend a lot of time in the kitchen, but still want to prepare a delicious meal for your family.

Slow Cooker Turkey Breast

Happy Friday to everyone! I am going to be putting together a wonderful Thanksgiving menu that’s perfect for people that don’t have a lot of time and/or don’t know how to cook. This menu is going to include recipes that I have made in the past, but I made them before I started my blog. In other words….no pictures. BOOOOO! I will put together the entire menu, but I need to get each recipe posted first.

This first recipe is something that I made a few years back when I hosted Thanksgiving at my house for the hubby’s family. I’ve also made it several other times, but I think it’s important that you know I did actually make it for Thanksgiving. Everyone loves this recipe. It is fool-proof! If you are scared to make a turkey for fear it will be gross and dry, try this recipe. It only uses the breast portion of the turkey, so if you have a small family, this will be the perfect size. I would say that this will easily feed 6 people. Make sure you have a large crockpot because this will not fit in the smaller ones.

Enjoy!

Slow Cooker Turkey Breast
Recipe by: The Accidental Cook
Printable Recipe

Ingredients:
1 – Whole turkey breast (6-8 lbs.) – These are found in the freezer section with the frozen, whole turkeys.
2 – Dry onion soup mix packages
1 yellow onion – cut in quarters
3 celery stalks – cut in sections
1/2 cup chicken broth
4 – tablespoons butter

Directions:
Spread onion soup mixture on the outside and inside cavity of the turkey. Place the onion and celery on the inside of the turkey and underneath and around the turkey if you have space in your crockpot. Pour the chicken broth into the bottom of the crockpot being careful not to pour over the turkey and wash off any seasoning. Cut butter into 4 squares and place them on top of the turkey. Cook on high for 1 hour and then on low for another 7-8. Remove turkey from crockpot and let rest for 10-15 minutes. Discard the onion and celery. Slice turkey and serve.