October 23, 2008
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

6 comments:

Jan said...

It's like Hannah Montana. You get the best of both worlds. Good job on the goal.

Sara Christine said...

We always buy those pre-made rolls that you pop in the oven and they plump up. They're yum-yum-yummy but I can only imagine how good homemade rolls are. Maybe I'll start a new tradition this Thanksgiving. :)

littlebyRD said...

Seriously, this is making me so hungry. It looks and sounds so good! Thanks for sharing the recipes - I am always looking for something new to make.

pve design said...

lovely buns and that chowder looks de-lish!

citysage said...

That chowder looks amazing---such a nice alternative to all the standard chowders out there! I have a few slightly-past-prime ears of corn in the fridge and I think I just found what I'm going to do with them!

Just discovered your blog and loving it! Thanks!

Tesa said...

Summer, When you originally posted this recipe for rolls, I printed it off for my recipe folder. Just last night I made them... and I let you know they received RAVE reviews. Thanks for sharing!

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about this blog

Hello, I'm Summer. A people-loving introvert whose hope and life is in Jesus. His promises are my passion and my ministry is homelife. This blog is a place for me to write about everyday things. Especially food. My favorite thing to do is sit around a table, lingering over a long meal with good conversation. I live with my husband and our 2 littles. We like blizzards, thrifting, grammar, guacamole, cheerful hearts, nice manners, good movies, and making simple, real, nutrient-dense food.

"If Christ be anything, He must be everything."
-C.H. Spurgeon

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