Roundup Bubble Bread

Roundup Bubble Bread

2 pound frozen Rhodes rolls, thawed

1/3 cup butter, melted

¼ teaspoon dried basil, crushed

2 Tablespoons chopped fresh parsley

2 Tablespoons chopped green onions

2 teaspoons minced garlic

1 Tablespoon fresh grated Parmesan cheese

Grease 12-cup bundt pan.  Arrange thawed rolls in pan.  In small bowl, combine melted butter, basil, parsley, green onions, and garlic.  Pour over dough.  Cover with plastic wrap and towel and let rise until doubled, about 1 hour.

Sprinkle cheese over bread.  Bake at 375 degrees for 25 to 30 minutes, or until golden brown.  Remove from oven and cool in pan for 10 minutes.  Turn out onto serving plate.  Pull apart to serve (do not slice).  Serve warm.

*Recipe from Favorites cookbook.

The Homestead's Caramel Pecan Cheesecake

The Homestead’s Caramel Pecan Cheesecake

Crust:

2 cups pecans (about 8 ounces)

¼ cup sugar

¼ cup unsalted butter, melted

½ (16 ounce) jar Mrs. Richardson’s caramel topping

Filling:

4 (8 ounce) packages cream cheese, softened

3 eggs

1 cup sugar

1 Tablespoon vanilla

Topping:

1 cup whipping cream, chilled

2 Tablespoons sugar

½ teaspoon vanilla extract

For crust:  Wrap foil around outside of 9-inch diameter springform pan with 2 ¾ inch high sides.  Finely grind nuts and sugar in processor.  Add melted butter and blend until moist crumbs form.  Press crumb mixture onto bottom of springform pan.  Warm caramel topping and drizzle over crust.

For filling:  Using electric mixer; beat cream cheese and sugar in large bowl until well blended.  Add eggs 1 at a time, beating just to combine after each addition.  Mix in vanilla.  Pour filling into crust.  Place cheesecake in large baking pan.  Add enough hot water to pan to come 1 inch up sides of cake pan.  Bake at 325 degrees until top appears dry and cheesecake no longer moves in center when shaken, about 1 hour.  Remove cheesecake from water bath.  Cool.  Remove foil.  Cover and refrigerate overnight.  For topping:  Release pan sides from cheesecake.  Beat whipping cream, sugar and vanilla extract in medium bowl to stiff peaks.  Spoon whipped cream on cake wedges when serving.

*Recipe from Favorites cookbook

Ritzy Kid's Chicken

This recipe is from a cookbook my Aunt Margo gave me.  It is called Favorites.  This chicken is seriously good.  Brian, who is a sauce person, even liked it without any sauce.  We served it with a side like rice or potatoes and veggies.  It is an awesome weekday meal.

Ritzy Kid’s Chicken

8 boneless, skinless chicken breasts, thawed

2 cups crushed Ritz crackers

¼ cup Parmesan cheese

2 teaspoons garlic salt

1 tsp seasoned salt

1 cup plain yogurt

¼ cup butter, melted (optional)

Combine crushed crackers, Parmesan, garlic salt and seasoned salt in shallow dish.  Pat chicken dry, then coat with yogurt.  Dip each piece in crumb mixture and arrange in 9”x13” baking dish.  Drizzle melted butter over top, if desired.  Bake at 350 degrees for 45 minutes.

30 Minute Dinner Rolls

My good friend Becky gave me this recipe and it has turned into my go to recipe for rolls.  They turn out great and they are pretty fool proof, which is good for me since I usually don't do very well with bread.

30 Minute Dinner Rolls

1 cup + 2 Tbsp very warm water

1/3 cup oil

¼ cup sugar

2 Tbsp yeast

1 tsp salt

1 egg, beaten

3 to 4 cups flour

Mix warm water, oil, sugar and yeast; let rest for 10 minutes until yeast activates.  Add salt and beaten egg; blend well.  Add flour, one cup at a time until soft dough is formed.  Knead on a floured surface 5 to 10 minutes or until dough is smooth and elastic.  Shape into small balls (walnut sized) and put into a greased baking pan.  Let rise at least 5 to 10 minutes.  Bake at 425 degrees for 15 to 20 minutes.

*Recipe written by Susan Keema

Peach Cobbler

Peach Cobbler

8 large peaches, peeled and sliced

1 cup flour

1 cup sugar

½ tsp salt

¼ cup shortening

1 egg

1 tsp baking powder

Put peaches in an 8x8 greased baking dish.  Combine the rest of the ingredients in a bowl and then sprinkle the dough over peaches.  Bake at 350 degrees for 30 minutes or until golden brown and bubbly.

Banana Cream Bars

This is one of my favorite desserts that my mom makes.  The frosting is what makes this recipe and that is coming from someone who is not a huge fan of frosting :)  She actually bakes this like a sheet cake.  The consistency of this dessert is like cake not a bar.

Banana Cream Bars

½ cup butter, at room temperature

1 ½ cups sugar

2 large egg

2 tsp vanilla

¾ cup sour cream

2 cups flour

¼ tsp salt

1 tsp baking soda

3 ripe bananas, mashed

Frosting:

3 ounces cream cheese, room temperature

6 Tbsp butter

1 Tbsp milk

1 tsp vanilla

2 cups powdered sugar

1/2 cup chopped nuts (walnuts or pecans are good)

In a large electric mixer bowl, cream ½ cup butter and 1 ½ cups sugar together.

Add the unbeaten eggs and beat thoroughly.  Add 2 tsp vanilla and sour cream.  Mix well.

In a separate mixing bowl, blend together flour, salt, and baking soda.  Add alternately with the mashed bananas to the creamed ingredients.  Mix well after each addition.

Sppon into a greased 15x10x1 inch baking pan.  Bake at 350 degrees for 25 to 30 minutes, or until toothpick inserted comes out clean.  Cool on wire racks.

Make frosting:

Beat together a 3 oz package cream cheese, at room temperature, 6 Tbsp butter, 1 Tbsp milk, 1 tsp vanilla, and 2 cups powdered sugar.  Spread over cooled bars and sprinkle with ½ cup chopped nuts.

Recipe from Fix It and Enjoy It

Linguine Alfredo

We happened upon this recipe the other day and loved it!  We decided you could do so many different variations of it.  When we had it the first time we actually did spinach fettucine instead of linguine and it was delicious!  It would be great to add different veggies like zucchini, squash, asparagus, etc.  Brian wants to try adding shrimp or scallops since he is the fan of seafood in this house.

Linguine Alfredo

1 Tbsp butter

2 garlic cloves, minced

1 Tbsp all-purpose flour

1 cup fat-free milk

¼ cup fat-free cream cheese

¼ cup grated Asiago or Parmesan cheese

1 cup broccoli florets

1 medium red bell pepper, seeded and cut into 1 inch pieces

1 carrot, thinly sliced

4 cups hot cooked linguine

1.     In a medium nonstick saucepan over medium-low heat, melt the butter.  Sauté the garlic until fragrant, about 30 seconds.  Whisk in the flour, then gradually whisk in the milk; cook, stirring constantly, until slightly thickened, about 2 minutes.  Whisk in the cream cheese and Asiago; cook, stirring, until smooth, 1 to 2 minutes.  Remove from the heat and cover to keep warm.

2.    Meanwhile, place the broccoli, bell pepper, and carrot in a steamer basket; set in a saucepan over 1 inch of boiling water.  Cover and steam until tender-crisp, about 3 minutes.

3.    In a large bowl, combine the pasta and steamed vegetables.  Add the cheese sauce; toss to coat thoroughly.  Serve at once

   Recipe from Weight Watchers