Sunday, November 17, 2013

Quick Yeast Rolls

I came across this recipe on and have been using it for months.  It is the easiest roll recipe I have found (no kneading, no rolling, only mixing and plopping), and it is delicious, too!  It is fast (start to finish, about 2 hours) and the rolls come out light and fluffy.  It makes it simple for me to have fresh rolls for my family with dinner!

Quick Yeast Rolls
slightly adapted from:

2 Tbsp. shortening
3 Tbsp. white sugar
1 c. hot water
1 package active dry yeast
1 egg, beaten
1 tsp. salt
2 1/2 c. flour (just a little less than that, actually)

In a large bowl, combine the shortening, sugar and hot water and stir to dissolve (the shortening won't dissolve very much).  When the water has cooled to luke warm, add the yeast and stir it to dissolve.  Stir in the egg and salt, then add the flour and stir to combine.  Cover the bowl with a towel and let it rise until it is doubled in size.  Spray a muffin tin with cooking spray.  When the dough has doubled in size, divide it into the prepared muffin tin cups.  Cover it and allow it to rise again until it has doubled in size.  Preheat your oven to 425 degrees.  Bake the rolls for 10 minutes or until lightly golden (mine have never taken more than ten minutes).

Sunday, November 10, 2013

Lemon Pepper Parmesan Tilapia

Last night I made this tilapia for dinner.  I found ingredients that I had on hand, and whipped it up in about 6.5 minutes, baked it for 15 minutes, and had dinner on the table in less than 30 minutes.  Not bad!  And it tasted great!  My husband was very impressed when he walked in the house from raking leaves to see this gourmet meal on the table in such a short time.

Lemon Pepper Parmesan Tilapia
by: Carolyn

3 Tilapia fillets
1/2 c. Parmesan cheese
1/2 tsp. lemon pepper
1/2 tsp. dried parsley
fresh ground salt and pepper (just a grind or two)

Preheat your oven to 400 degrees.  Spray a shallow baking dish with cooking spray.  With your fingers (or a spoon if you are opposed to finger mixing), on a plate, mix together the Parmesan, lemon pepper, parsley and salt and pepper.  Dip both sides of each tilapia fillet in the Parmesan mixture until it is well coated.  Place the fish in the pan and bake it for 15 minutes, or until the fish flakes easily with a fork.

Sunday, November 3, 2013

The Best Funeral Potatoes I've Ever Eaten

Last month I made some potatoes for a funeral at our church.  My sweet, 86 year old neighbor gave me her recipe, and I must say, they were the best funeral potatoes I've ever eaten.  Dustin concurred.  There are a couple of tricks that I'm convinced must be what made the difference. One is to sprinkle the cheese on the potatoes before pouring the soup mixture on.  The second was to mix the cornflakes with melted butter before sprinkling them on the top.  No soggy topping!

Funeral Potatoes
by: Donna 

32 oz. frozen hash browns (the cubed kind)
2 c. shredded cheddar cheese
1 c. sour cream
2 cans cream of chicken soup
1/4 c. butter, softened
1/2 c. chopped onion (I used my dehydrated onions and they worked great)
2 - 2 1/2 c. cornflakes
1/4 c. melted butter

Pour your hash browns into a 9X13 pan.  Sprinkle the shredded cheese over the top of the potatoes.  In a bowl, mix together the onions, butter (not melted), sour cream and cream of chicken soup and spread it over the top of the cheese.  Crush the cornflakes and mix it with the melted butter and sprinkle that over the top (I ended up adding a little more cornflakes so it went farther).  Bake at 350 degrees for 30-35 minutes or until it is bubbly.