Whole Wheat Rosette Rolls

These are my all time favorite whole wheat rolls! They are tender and have a honey sweet flavor. If you tend to shy away from whole wheat, just give these yummy rolls a try. I will give you two methods to make them: 1. by hand and 2. in the bread machine. Either way works great but the bread machine is easier.

HAND MIX METHOD

Put in a bowl:

1 1/2 cups of whole wheat flour

2 1/2 tsp. active dry yeast

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Put in pan and heat until warm:

1/2 cup milk

1/2 cup cup sour cream

1/4 cup honey

1/4 cup butter or margarine

1/2 tsp. salt

Add pan ingredients to flour and yeast mixture and then add 2 eggs.

Beat at low speed using electric mixer for 1/2 minutes and then 3 minutes on high speed.

Using a spoon, stir in about 1 1/2 more cups of whole wheat flour and then turn out on a floured surface and knead in rest of four to make a moderately stiff dough that is smooth and elastic. This should take about 8 to 10 minutes. (Total amount of whole wheat four used is about 3 1/2 to 4 cups)

Shape into a ball and place in a lightly greased bowl; turn one. Cover with plastic wrap that has been sprayed with Pam and let rise in a warm place until double (about 1 hour).


Punch down and then divide dough in half. Shape into rosettes. Again, cover pan of rolls with plastic wrap that has been sprayed with Pam and let rise until nearly double (about 30 minutes). Remove plastic wrap and bake in a 375 degree oven for 13 to 15 minutes. Brush with melted butter, if desired.

Makes about 24 rolls.

BREAD MACHINE METHOD

Add to bread machine pan in this order:

First spray pan with Pam.

1/2 cup milk

1/2 cup sour cream

1/4 cup honey

1/4 cup melted butter or margarine

1/2 tsp. salt

2 eggs

Then add 3 1/2 cups whole wheat flour

2 1/2 tsp bread machine yeast

Use only the dough cycle.

The dough should "slap" the sides and start to form a soft ball that turns around. Slowly sprinkle in more flour as needed to get this result. At the end of the dough cycle, put the ball of dough in a greased pan, turn once, and let rise until double. About an hour.

Punch down, let rest a few minutes, and then shape into rosettes.

Cover the pan of rolls with plastic wrap that has been sprayed with Pam. Let rise about 30 minutes and then bake in a 375 degree oven for 13 to 15 minutes. Brush tops with butter.

Good luck!

Debbie

Cilantro Dressing

An Awesome Dressing On Any Salad!

This is the "Cafe Rio" type dressing that tastes so good on all salads, especially taco type salads! I even like it on baked potatoes for an extra zippy taste.

1 cup mayonnaise

1/2 clove garlic

1/4 bunch of washed cilantro- No Stems

1 Tbsp. white vinegar

1/2 jalapeno pepper - No Seeds (wear gloves to clean out seeds)

1/8 tsp. pepper

1/4 tsp. salt

Put everything but the mayonnaise in the blender and blend well. ( If things are not blending well enough, add a tablespoon or two of mayo to lubricate the mixture) Then add the rest of the mayonnaise and blend until really smooth.

We had a 40th Surprise Birthday Party for my son-in-law last week and served these burritos with beans & rice, pulled pork, lettuce, tomatoes, cheese and the fantastic Cilantro Dressing. We had about 30 people and most went back for seconds. So Good!

Enjoy you summer family time!

-Debbie-

Pulled Pork

So Delicious and Feeds a Large Crowd!














This is one of our families favorite recipes! It is so easy to prepare and everyone likes it! Use it to make filling for burritos, tacos, or even drain juice and put of a hard roll. It is perfect for "Cafe Rio" type salads. I will post the Cilantro Dressing that goes so well with the salad on my next post.

This is a great option for family reunions as it can be done in large roasters and easily served from the roaster.

1 Boneless Pork Roast (Costco has great pork roast, 2 to a package)

1 Pkg. McCormick Southwest Marinade

1 1/2 cups water

1/2 cup vinegar

1/4 cup brown sugar

Mix all ingredients together. Pour over meat and cook on high in crock pot for 4-5 hours or until a fork will pull meat apart easily. Shred pork and keep in juices until you serve it. Serve with Zatarains's black beans and rice (made to instructions on box) Costco's Tortillas (the type you have to cook), and lettuce, tomatoes, salsa, guacamole, sour cream, cheese, cilantro, and green onions.

This is a wonderful recipe for family reunions because you can make it in large roasters and serve right from the roaster.

I hope you find joy with your families this summer!

-Debbie-

Twice Baked Red Potatoes

Nothing is better than a new red potato dug fresh from the garden!












I like red potatoes no matter how they are fixed but this little recipe is especially tasty and I like them warm or even the baked leftovers eaten cold for a picnic. (Be sure and refrigerate leftovers) The combination of spices and cheeses in the potato filling are really delicious and complement each other.

1 1/2 lbs. small red potatoes

2 to 3 Tbsp. vegetable oil

1 cup (4 oz.) shredded Cheddar/Jack Cheese

1/2 cup sour cream

1 pkg. (3 0z.) cream cheese, softened

1/3 cup minced green onions

1 tsp. dried basil

1 garlic clove minced

1/2 tsp. salt

1/4 to 1/2 tsp pepper

1/2 lb. sliced bacon, cooked and crumbled or 1/3 cup Hormel precooked Real Crumbled Bacon

Wash the potatoes well and then dry. Pierce the potatoes and rub skins with oil. Place in a baking dish and bake uncovered at 400 degrees for 50 min. or until tender. Allow to cool to touch.

In a bowl, combine Cheddar/Jack Cheese, sour cream, cream cheese, onions, basil, garlic, salt, pepper and bacon. In another bowl. scoop out the potato pulp with a melon baller. (Leave enough potato in the shell so it can stand up.) Mash up the potatoes and then stir in cheese mixture. Fill the shells and sprinkle a little parsley on top. Bake in a 350 degree oven until heated well through.

Note: These can be made the day before and then refrigerated and baked fresh when you need them.

Happy 4th!

-Debbie-