Remember my attempts in the kitchen yesterday?
I was astounded to hear my usually nonplussed-by-food husband say things like "these are the best buns I've ever had" and "I hope you wrote down the recipe for this."
Oh, the joy of keeping a husband well-fed!
(And... I finally created a recipe of my own. yay for meeting goals.)
chili chicken chowder
1 c. sour cream
1/2 c. chopped onion
1 1/4 c. half and half, or milk
1 can cream of chicken soup
1 can cream-style corn
1/2 c. water
2 tsp. worcestershire sauce
1 T. your favorite chili seasoning
1/4 tsp. coarse salt
1/4 tsp. pepper
1/2 c. black bean and white corn salsa
1 c. shredded cheddar cheese or 3/4 c. Ragu double cheddar sauce
(i didn't have the shredded that i wanted to use, so i had to use the fake stuff- it still turned out fine)
2 1/2 c. cooked chicken, cubed
01. mix all ingredients
02. cook in slow cooker on low for 4 hours
(stovetop: simmer for 30 minutes or until heated through)
makes 8 servings
glorious rolls (from grandma.)*keep these in mind for Thanksgiving-
they make for great leftover turkey sandwiches
1. Heat 1 c. milk in microwave until hot and pour over these ingredients:
1/2 c. sugar, 1/2 c. butter or margarine, 1 tsp. salt
(the milk must get pretty hot to melt the butter- you might want to cut the butter into smaller chunks)
2. While this is cooling, soak 2 pkgs. yeast in 1 cup warm water (for about 5 minutes)
3. When milk mixture is cool, add yeast and 2 or 3 beaten eggs
4. Add 6 cups of all-purpose flour- one cup at a time, beating well after each cup is added
5. Knead to a soft dough, or use your mixer if you have a dough hook
6. If dough is still too sticky to handle, add 1/4 c. more flour at a time, up to a total of 7 cups
7. Place dough in an oiled bowl, cover, and let raise until doubled in size (about 45 min.)
8. Punch down and let raise again
9. Don't punch down before shaping the rolls, just grease your hands and pinch off with thumb and forefinger (about the size of an egg)
10. Place on greased cookie sheet and let raise again
(HINT: butter fingers and pat each one down again before baking, or else they'll get too much like balls)
11. Bake at 350 for 15-20 minutes (I did 15)
12. After removing from oven, butter tops to make a soft crust
Yields roughly 30 rolls
