Lion House Dinner Rolls

These are my favorite rolls ever! I'm so glad i came across the recipe and can share it with you!

2 cups warm water (115 degrees)
2/3 cup nonfat dry milk
2 tbsp. active dry yeast
1/4 cup granulated sugar
2 tsp. salt
1/3 cup butter or shortening
1 egg
5 to 5 1/2 cups flour
1/2 cup butter, melted

In large bowl of an electric mixer, combine water and dry milk powder. Mix until milk is dissolved. Add yeast, sugar, salt, 1/3 cup butter, egg, and 2 cups of flour. Mix on low speed until ingredients are wet. Increase mixer speed to medium and mix for 2 minutes. Add 2 more cups of flour, mix on low until just mixed, then on medium for 2 minutes. Dough will be getting stiff at this point, so use your dough hook, or add remaining flour and mix by hand. Add remaining flour, 1/2 cup at a time and mix again until dough is soft, not overly sticky, and not stiff. You do not need to use all the flour, just enough to get it to the right consistency.

In a large bowl, pour a couple of tablespoons of oil, and turn dough out into bowl, rolling it around as to get all sides of the dough - this will prevent the dough from drying out. Cover with plastic wrap and allow to rise in a warm place until dough has doubled in size - about 1 1/2 hours.

Sprinkle cutting board or counter top with flour and roll out and shape the dough as desired.

Place rolls on a greased baking pan and cover with plastic wrap. Let rise until doubled in size, about 1 1/2 hours.

Remove plastic wrap and bake at 375 for 15-20 minutes or until browned. Brush with melted butter while hot. Makes 2-3 dozen depending on the size you make them.

Too Much Zucchini?

Maybe I'm the only one who had their zucchini plants explode this year! It seems like I couldn't keep up with the overwhleming amount coming off my vines each week. This summer, I froze over 40 cups of zucchini, that will be long gone by next spring! To freeze zucchini to use in recipe's, cut, remove seeds, and shred. Put in freezer bags. It's that easy!

Asside from Zucchini Bread, try these other yummy ideas to use up that shredded zucchini!

* Add 1 cup to your hamberger/turkey meat for burgers on the grill.
* Add 1 cup to your next meat loaf mixture
* Add 1 cup to the next batch of brownies you make
* Add 1 cup to your speghetti sauce
* Add 1 cup to your choclate cake batter
* Add 1 cup to your pancake batter
* Add to your cookie dough
* Add 1 cup to your muffin dough
* Add to any soup
* Add 1/2 cup to your pizza dough, or sprinkle over the top of your pizza


The sky really is the limit with shredded zucchini! If it's shredded small, it's less detectable by your children. And with it having virtually no flavor, it can be added to just about anything, and you have instant vitamins added.

Best Brownies!

I'm a sucker for a good brownie, and these - by far - are the best I've ever had! Thanks Cindy for sharing your recipe!

4 eggs
1 tsp. vanilla
2 cups sugar
1 cup butter
2/3 cup cocoa
1 cup flour
1/2 tsp. baking powder
1/2 tsp. salt
1 cup nuts (optional)

Mix well. Pour into a lightly sprayed 9x13 pan and bake at 350 for 35 minutes

Banana Cream Cheesecake

I found this on the Kraft Foods website! It was a big hit at our family gathering tonight, so I thought I'd post it here for you all too!

Banana Cream Cheesecake

1 White Cake Mix, divided
4 Eggs, divided
2/3 cup brown sugar, divided
3 tbsp. oil
2 banana's sliced
2- 8 oz. pkgs. cream cheese
2 tbsp. lemon juice
1 1/2 cups milk
4 - 5 oz. cool whip

Preheat oven to 300 degrees. Reserve 1 cup dry cake mix, set aside. Mix remaining cake mix with 1 egg, oil, 1/3 brown sugar with a hand mixer. Mixture will be crumbly. Press into bottom of 9x13 greased baking dish. Top with sliced bananas.

Beat cream cheese, remaining 1/3 brown sugar with mixer. Add in reserved 1 cup of dry cake mix. Add in remaining 3 eggs, one at a time, then add lemon juice. Mix for 1 minute. Add in milk slowly and continue to mix. Batter will be thin. Pour over crust & bananas.

Bake for 50 minutes or until brown spots start appearing on top. Remove from oven and let stand for 1 hour. Refrigerate for 4-5 hours. Spread on cool whip, cut and serve. Enjoy!

Breakfast Muffins

This is my FAVORITE muffin recipe!! My Aunt Chris shared it with me earlier this year, and we make them all the time!

Muffins - this recipe makes 12 muffins

1 egg
1 1/3 cups mashed banana
3/4 cup brown sugar
1/3 cup applesauce
1 tsp. vanilla
1 cup flour
1/2 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1 cup quick oats
1/2 cup blueberries

Pre-heat oven to 375. Combine egg, banana, brown sugar, apple sauce and vanilla. Mix well. Add in flour, baking powder, baking soda, salt, cinnamon, and oats. Mix well. Stir in blueberries.

Lightly spray a muffin pan, or use muffin papers. Fill 3/4 full and bake for 15 minutes. Let cool - enjoy

Additional Ideas for this recipe:

I use whole wheat flour in mine. It makes them a bit heartier and more filling. Instead of blueberries, try one of the following ideas: apricots, craisins, or nuts!

Optional Crumble Topping

2 tbsp. melted butter
2 tbsp. flour
2 tbsp. brown sugar
2 tbsp. ground flax seed
1/2 tsp. cinnamon

Mix all ingredients until crumbly. Sprinkle on top of muffins before you bake them.

Cilantro Ranch Dressing

This is one of my favorite recipes, and so easy to make! If you like it spicy, add the cayenne pepper and keep a few of the pepper seeds in. If not, throw out all the seeds and don't add the cayenne pepper.

1/2 bunch of cilantro
2 tomatillo peppers, husks removed
1 serrano pepper, seeds and veins removed
Juice from 1 lime
1 clove of garlic, peeled
1/2 tsp of cayenne pepper
1 pckt. of ranch salad dressing mix
1 cup of milk
1 cup of mayonnaise

Put all ingredients in a blender and blend well! That's it, so easy, so yummy!

Macaroni Salad

This recipe is a tasty one, and it feeds a lot of people! It's perfect for all the summer bbq's and get-togethers!

Macaroni Salad

2 stalks of celery, chopped
1/2 green bell pepper, seeds and veins removed, chopped fine
1 bunch of green onions, chopped
1/4 to 1/2 bunch of italian parsley, chopped fine
4 cups of red grapes, cut in half length wise
1 cup of frozen petite sweet green peas
1/2 lb. medium or sharp cheddar cheese, cubed to bite size
3 cups uncooked macaroni noodles - cook in lightly salted water, drain, and rinse in cold water.


DRESSING
3/4 of a regular size jar of mayonnaise. Light will work, but don't use fat free
1/4 cup milk
1 tsp. salt
1 tsp. ground black pepper

Chop and combine celery, bell pepper, green onions, grapes, and parsley. Add frozen peas. Mix and let sit to blend flavors while you cook the noodles.

Rinse noodles under cold water until noodles are cold to the touch. Drain well. Add noodles into vegetable mixture. Add dressing, and mix well. Refrigerate for 6-8 hours or over night. Before serving, add in cubed cheddar cheese. Mix, serve, and enjoy!

Add-in ideas

* 1/4 cup of slivered almonds
* 1-2 lbs. of grilled and seasoned chicken breasts, chopped
* 1/2 carrot grated fine
* 1/2 cucumber, chopped