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Monday, June 30, 2014
Wednesday, June 25, 2014
Monday, June 23, 2014
60 Minute Dinner Rolls Recipe (By Hand and KitchenAid Mixer Instructions)
60 Minute Dinner Rolls Recipe (By Hand and KitchenAid Mixer Instructions): "0 Minute Dinner Rolls
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Recipe type: Side Dish Author: Cassie from The Thrifty Couple Prep time: 45 mins Cook time: 12 mins Total time: 57 mins Serves: 24
A quick, homemade version of Rhodes Rolls or soft, doughy rolls!
Ingredients
½ cup low-fat milk
¼ cup sugar
2 tps. salt
3 tbps. butter or margarine
3 packages of dry active yeast or 6¾ teaspoons from bulk jar
1½ cups warm water (105F - 115F)
5 - 6 cups flour of choice (some flours, like brown rice flour, will need extra modifications, but if you are use to working with these, you probably know the modifications to make :))
*Please note, this recipe works best with the ingredients at room temperature, but sometimes I forget to get them out earlier and it still is fine :)
Instructions
• In a bowl or a KitchenAid type mixer, you will want to dissolve and soak the yeast in the warm water.
• While this is soaking, in a saucepan on the stove, you will want to mix milk, sugar, salt and butter together on low heat until all ingredients are mixed, dissolved and warmed.
• Then cool slightly to lukewarm.
• Then add the mixture from the saucepan to the dissolved yeast/water mixture along with 4-4.5 cups of the flour and start "mixing" in your mixer on low with the dough hook or by hand. This will be about 1-2 minutes.
• Then add the remaining flour ½ cup at a time and about 1 minute between additions until you have added all of the flour.
• Then "mix" for another 2 minutes, or knead by hand until the dough cleans the bowl and is a little sticky to the touch!
• Finally, remove your dough hook and it should fall into a nice ball of dough.
• Pick up the ball and set in another greased bowl or remove this ball from this bowl for a minute while you grease this one.
• Put the dough back in the greased bowl and rotate it a couple of times so that the whole thing is "greased."
• Cover with a towel in a warm spot for 15 minutes.
• At this point, flour a surface so that you can roll out the dough flat!
• Then, using a roller, roll it flat to about ¼ of an inch thick.
• After it is flat, then just use a pizza cutter to "cut it up" into as even as possible squares/rectangles - you will want 24. I personally stink at trying to get my dough square to cut squares, so I often combine the uneven corners to form a roll :)
• Then pick up each cut piece and tuck in the corners on the underside of the roll to form the roll and place the roll with the seams down on your baking pan! I personally cook them in a circle on a pie plate. I like the shape that they turn out to be when doing this. But you can also put them in muffin tins or square baking sheets too!
• Then cover your pan with the prepared/formed rolls with a towel and set in a warm place for another 15 minutes.
• Then you are ready to bake them in the oven set at 425 degrees for 12 minutes, or until the tops are golden brown!
• Brush with butter after they come out if you want!
• Serve warm!
Notes
• These can be made ahead of time and then warmed in the microwave for 15 seconds before serving too
• You can also freeze the shaped dough and then when ready to make them, just thaw on a pan and pop in the oven when they have thawed and risen.
• This recipe makes 24 rolls, which is way too much for our family (or rather, I know we would all happily eat 24 rolls, but we shouldn't in one sitting!) and so you can cut the recipe in half, or freeze half of the dough for your own homemade Rhodes rolls!"
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Recipe type: Side Dish Author: Cassie from The Thrifty Couple Prep time: 45 mins Cook time: 12 mins Total time: 57 mins Serves: 24
A quick, homemade version of Rhodes Rolls or soft, doughy rolls!
Ingredients
½ cup low-fat milk
¼ cup sugar
2 tps. salt
3 tbps. butter or margarine
3 packages of dry active yeast or 6¾ teaspoons from bulk jar
1½ cups warm water (105F - 115F)
5 - 6 cups flour of choice (some flours, like brown rice flour, will need extra modifications, but if you are use to working with these, you probably know the modifications to make :))
*Please note, this recipe works best with the ingredients at room temperature, but sometimes I forget to get them out earlier and it still is fine :)
Instructions
• In a bowl or a KitchenAid type mixer, you will want to dissolve and soak the yeast in the warm water.
• While this is soaking, in a saucepan on the stove, you will want to mix milk, sugar, salt and butter together on low heat until all ingredients are mixed, dissolved and warmed.
• Then cool slightly to lukewarm.
• Then add the mixture from the saucepan to the dissolved yeast/water mixture along with 4-4.5 cups of the flour and start "mixing" in your mixer on low with the dough hook or by hand. This will be about 1-2 minutes.
• Then add the remaining flour ½ cup at a time and about 1 minute between additions until you have added all of the flour.
• Then "mix" for another 2 minutes, or knead by hand until the dough cleans the bowl and is a little sticky to the touch!
• Finally, remove your dough hook and it should fall into a nice ball of dough.
• Pick up the ball and set in another greased bowl or remove this ball from this bowl for a minute while you grease this one.
• Put the dough back in the greased bowl and rotate it a couple of times so that the whole thing is "greased."
• Cover with a towel in a warm spot for 15 minutes.
• At this point, flour a surface so that you can roll out the dough flat!
• Then, using a roller, roll it flat to about ¼ of an inch thick.
• After it is flat, then just use a pizza cutter to "cut it up" into as even as possible squares/rectangles - you will want 24. I personally stink at trying to get my dough square to cut squares, so I often combine the uneven corners to form a roll :)
• Then pick up each cut piece and tuck in the corners on the underside of the roll to form the roll and place the roll with the seams down on your baking pan! I personally cook them in a circle on a pie plate. I like the shape that they turn out to be when doing this. But you can also put them in muffin tins or square baking sheets too!
• Then cover your pan with the prepared/formed rolls with a towel and set in a warm place for another 15 minutes.
• Then you are ready to bake them in the oven set at 425 degrees for 12 minutes, or until the tops are golden brown!
• Brush with butter after they come out if you want!
• Serve warm!
Notes
• These can be made ahead of time and then warmed in the microwave for 15 seconds before serving too
• You can also freeze the shaped dough and then when ready to make them, just thaw on a pan and pop in the oven when they have thawed and risen.
• This recipe makes 24 rolls, which is way too much for our family (or rather, I know we would all happily eat 24 rolls, but we shouldn't in one sitting!) and so you can cut the recipe in half, or freeze half of the dough for your own homemade Rhodes rolls!"
'via Blog this'
Wednesday, June 18, 2014
Monday, June 9, 2014
Monday, May 26, 2014
Refill Swiffer Wet Jet
My mother-in-law just ran out of fluid in her Swiffer Wet Jet cleaning bottle. So, I found a screw/bolt, matched a drill bit to the size. Drilled a hole in the opposite end from the one that gets inserted. Filled with Pine-Sol and water. Screwed the bolt in (no leakage when right side up). No need to remove the original lid.
Similar to this but only one hole drilled. Less chance of spillage.
Similar to this but only one hole drilled. Less chance of spillage.
Relaxshacks.com: SIX FREE PLAN SETS for Tiny Houses/Cabins/Shedwork...
Relaxshacks.com: SIX FREE PLAN SETS for Tiny Houses/Cabins/Shedwork...: FIRST, want to be part of our THIRD "Relaxshacks.com Tiny House/Building Workshop" outside Boston, MA?- well, we'll have more...
Thursday, May 22, 2014
Caprese Lasagna Roll Ups
Caprese Lasagna Roll Ups -
loaded with Mozzarella, fresh tomatoes and fresh basil!
loaded with Mozzarella, fresh tomatoes and fresh basil!
Ingredients
8 lasagna noodles, uncooked
14 oz freshly shredded, low-moisture part skim Mozzarella cheese, divided
3/4 cup Ricotta cheese
1 large egg white
1/3 cup freshly, finely shredded Parmesan cheese (about 1 1/4 oz)
freshly ground black pepper
3 - 4 medium Roma tomatoes, thinly sliced (about 1/6 inch thick slices)
1/4 cup chopped fresh basil, plus more for garnish
1 cup marinara sauce, recipe follows
Simple Marinara Sauce
2 Tbsp extra virgin olive oil
1/4 cup finely chopped yellow onion
2 cloves garlic finely minced
1 (28 oz) can crushed tomatoes
salt and freshly ground black pepper to taste
14 oz freshly shredded, low-moisture part skim Mozzarella cheese, divided
3/4 cup Ricotta cheese
1 large egg white
1/3 cup freshly, finely shredded Parmesan cheese (about 1 1/4 oz)
freshly ground black pepper
3 - 4 medium Roma tomatoes, thinly sliced (about 1/6 inch thick slices)
1/4 cup chopped fresh basil, plus more for garnish
1 cup marinara sauce, recipe follows
Simple Marinara Sauce
2 Tbsp extra virgin olive oil
1/4 cup finely chopped yellow onion
2 cloves garlic finely minced
1 (28 oz) can crushed tomatoes
salt and freshly ground black pepper to taste
Directions
Preheat oven to 350 degrees. Cook pasta according to directions listed on package to al dente. Drain pasta (DO NOT rinse with water) and align lasagna noodles in a single layer on a large sheet of parchment or wax paper.
For filling, in a large mixing bowl, whisk together ricotta cheese and egg white until well blended. Stir in Parmesan cheese. Mix in 12 oz. of the Mozzarella cheese and season with black pepper to taste (I wouldn't recommend seasoning with salt just because the cheeses already have plenty of salt).
Place 1/4 cup of the cheese mixture over each lasagna noodle and spread into an even layer, going from one end of the lasagna to the other. Align 4 thin tomato slices over cheese mixture then sprinkle fresh basil over top. Snugly roll lasagna noodles to opposite end. Spread about 1/4 cup pasta sauce in the bottom of an 11 x 7 inch baking dish. Align lasagna roll ups, seam side down in dish. Top each roll up with about 2 Tbsp of the pasta sauce (covering edges of pasta so they don't dry out while baking). Sprinkle top with remaining 2 oz. shredded Mozzarella. Bake in preheated oven 30 minutes. Remove from oven, plate pasta and garnish with plenty of basil ribbons. Serve warm.
Simple Marinara Sauce
Heat olive oil in a medium saucepan over medium high heat. Add onions to hot oil and saute about 3 minutes until soft, adding garlic during last minute of sautéing. Pour in crushed tomatoes and season with salt and pepper to taste. Bring mixture just to a boil, then reduce heat to a simmer and allow sauce to cook for about 25 - 30 minutes (which will allow some of the water in crushed tomatoes to evaporate) while you prepare pasta and lasagna filling (you can freeze or refrigerate left over sauce in a small airtight container for later use, adding fresh basil if desired).
Posted ~7
Posted ~7
Baby Cucumbers
Be careful as these are addictive!
Be sure and save to your wall to prepare later.
Cucumbers with a BANG!
Be sure and save to your wall to prepare later.
Cucumbers with a BANG!
Baby cucumber
Lemon juice
Olive oil
Salt and pepper
Chile powder
Lemon juice
Olive oil
Salt and pepper
Chile powder
Instructions
Chop a baby cucumber and add lemon juice, olive oil, salt and pepper and chile powder on top
Thursday, May 15, 2014
Brazilian-Style Chicken & Rice
Brazilian-Style Chicken & Rice
Chicken
1. Combine all ingredients except chicken for marinade. Mix until well-blended.
2. Pour marinade over chicken. Hold refrigerated for 4 hours to marinate.
3. Drain and discard any excess marinade.
4. Arrange chicken on oven-safe pan.
5. Bake in a 400°F standard oven for 10 to 15 minutes and minimum internal temperature is 165°F (for 15 seconds). Cool quickly.
Rice
1. Combine all ingredients except chicken for marinade. Mix until well-blended.
2. Pour marinade over chicken. Hold refrigerated for 4 hours to marinate.
3. Drain and discard any excess marinade.
4. Arrange chicken on oven-safe pan.
5. Bake in a 400°F standard oven for 10 to 15 minutes and minimum internal temperature is 165°F (for 15 seconds). Cool quickly.
1. Heat a sauce pan over medium heat. Add oil and onion. Sauté until onion is translucent.
2. Add rice. Stir constantly. Cook for 3 minutes.
3. Add water. Bring to a boil. Reduce heat to a low simmer. Cover and cook for 20 minutes or until rice is tender and liquid is fully absorbed.
4. Gently fold tomato into rice. Transfer to serving bowl.
Chicken
- 1½ cups orange juice
- ¾ cup lime juice
- 1½ Tbsp. olive oil
- 2¼ tsp. fresh minced garlic
- ¼ cup + 2 Tbsp. fresh mint, chopped fine
- ¼ cup + 2 Tbsp. fresh minced cilantro
- ¾ tsp. jalapeño peppers, seeded, diced
- 1/8" 1 Tbsp. ground cumin
- ¾ tsp. chili powder
- 1½ tsp. kosher salt
- 4 Tbsp. grated orange rind
- 1 Tbsp. grated lime rind
- 6 chicken breasts (4 oz each), boneless, skinless, raw
1. Combine all ingredients except chicken for marinade. Mix until well-blended.
2. Pour marinade over chicken. Hold refrigerated for 4 hours to marinate.
3. Drain and discard any excess marinade.
4. Arrange chicken on oven-safe pan.
5. Bake in a 400°F standard oven for 10 to 15 minutes and minimum internal temperature is 165°F (for 15 seconds). Cool quickly.
Rice
- 1-5/8 tsp. canola olive oil
- 1/3 cup diced yellow onions,
- ¼" 1 cup white rice, converted
- 2-1/3 cups hot water
- ½ tsp. salt
- ½ cup plum tomatoes, chopped, fine
1. Combine all ingredients except chicken for marinade. Mix until well-blended.
2. Pour marinade over chicken. Hold refrigerated for 4 hours to marinate.
3. Drain and discard any excess marinade.
4. Arrange chicken on oven-safe pan.
5. Bake in a 400°F standard oven for 10 to 15 minutes and minimum internal temperature is 165°F (for 15 seconds). Cool quickly.
1. Heat a sauce pan over medium heat. Add oil and onion. Sauté until onion is translucent.
2. Add rice. Stir constantly. Cook for 3 minutes.
3. Add water. Bring to a boil. Reduce heat to a low simmer. Cover and cook for 20 minutes or until rice is tender and liquid is fully absorbed.
4. Gently fold tomato into rice. Transfer to serving bowl.
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