garlic butter spread

I found this yummy recipe at Cooks.com (although I can't find it now to give credit).  I mixed it up early one afternoon, so when it was time to make garlic bread with dinner, all I had to do was shmear it on. And... it was tasty!!! I'll be doing this again!

1 stick (1/2 c.) butter, softened
1/2 t. garlic powder
1/4 t. marjoram
1/4 t. dried basil
1/4 t. italian seasoning
1/4 t. oregano
pepper
1/4 c. parmesan cheese, grated
dried parsley

Mix all together and refrigerate until ready to use. Then, slather up your sliced italian bread, broil for a couple minutes (watch it closely!) until it begins to brown. Enjoy!

lion house dinner rolls

I got this recipe from my "Lion House Lite Recipes" cookbook, but I took out the LITE and put in the GOOD. (wink wink) You can see what the LITE recipe called for, I crossed it out and used butter or the full eggs instead.

Here's another Lion House Roll Recipe version you can refer to, or maybe it'd help to read her directions if mine don't make sense.

Not sure which roll shape you're going for today? Check out this great link that tells you how to do them all and then you decide. ;)

Ingredients:

1 package active dry yeast
2 c. warm water (110-115* F)
1/3 c. sugar
2 t. salt
1/4 c. light margarine butter
2/3 c. instant nonfat dry milk
5-6 c. flour
2 egg whites eggs
1 T. olive oil butter, melted

Directions:

1. In the large bowl of an electric mixer, combine yeast and water and a sprinkle of sugar. Stir briefly, then cover with a towel and let stand 5-10 minutes (until you can see your yeast is active). Add sugar, salt, light margarine butter, dry milk, 2 c. flour, and egg whites eggs. Beat together until very smooth.  Add 2 more cups flour, one at a time, beating until smooth after each addition. Add about 1 more cup flour, 1/2 c. at a time until it is well-mixed in.
2. Turn dough onto a lightly floured board and knead until it is smooth and satiny about 10 minutes. (You could do this in your mixing bowl with your dough hook, but mine gets jammed up so I do it the "old fashioned" way). Gather dough into a ball. Scrapbe bowl clean and spray it with nonstick cooking spray. Return dough to bowl. Let dough rise in a warm (not hot) place away from drafts until about triple in bulk (1+ hour). (In a cool oven with a pan of hot water on a rack under it is a good place.)
3. Use the last of the flour as needed on the board for rolling and shaping the dough. (Dont use all the flour unless you need it because your dough is still sticky.) Turn dough out onto floured board and let rest for 10 minutes so it will be easier to manage as you roll it. (I split my dough into 2 batches and rolled each out seperately so I didn't have such a HUGE single batch) Roll or cut into desired shapes. 
1. I like the easy crescent roll technique- Here it is:
1. Roll out into a circle about between 1/4 and 1/2 inch thick.  Then cut the circle into 12 equal triangles, just like you would cut a pizza.  I actually use a pizza wheel for this.  Then roll each triangle up, starting with the larger end.  Place on baking sheet and bake according to your recipe.  Brush with melted butter after baking.
4. Place rolls on baking sheets sprayed with nonstick cooking spray. Brush surface of rolls with olive oil or melted butter (OR save this until after they've baked). Let rise in warm place until double in size (about 1- 1.5 hours). Bake @ 400* for 15-20 minuites, or until browned to your satisfaction.
5.  YIELD: Makes about 3 dozen rolls.

luscious lemon poke cake

I used this tasty recipe from Kraft Foods for our last Relief Society meeting's refreshment. It was so good! Very light and tasty!

What You Need

2 baked round white cake layers (9 inch), cooled 1 - 9x13 baked white cake, cooled

2 cups boiling water

1 pkg. (6 oz.) or 2 pkg. (3 oz. each) JELL-O Lemon Flavor Gelatin

1 pkg. (3.4 oz.) JELL-O Lemon Flavor Instant Pudding

1 cup cold milk

3 cups thawed COOL WHIP Whipped Topping

Make It

PLACE cake layers, top-sides up, in 2 clean 9-inch round pans. Pierce cakes with large fork at 1/2-inch intervals.
ADD boiling water to gelatin mix; stir 2 min. until completely dissolved. Carefully pour over cake layers. Refrigerate 3 hours.
BEAT pudding mix and milk in large bowl with whisk 2 min.; stir in COOL WHIP. Dip 1 cake pan in warm water 10 sec.; unmold onto plate. Spread with about 1 cup pudding mixture. Unmold second cake layer; carefully place on first cake layer. Frost top and side of cake with remaining pudding mixture. Refrigerate 1 hour.

Kraft Kitchens Tips

Substitute

Prepare using COOL WHIP LITE Whipped Topping.

Special Extra

Garnish with lemon slices and fresh mint sprigs just before serving.

Lemon-Lime Poke Cake

Substitute 1 pkg. (3 oz.) each JELL-O Lemon Flavor Gelatin and JELL-O Lime Flavor Gelatin for the 1 pkg. (6 oz.) JELL-O Lemon Flavor Gelatin. Stir 1 cup boiling water into each flavor of gelatin mix in separate bowls. Pour lemon gelatin over 1 cake layer and lime gelatin over second cake layer in clean round pans. Continue as directed.

slow-cooker pot roast OR roast beef

This is another great recipe from Everyday Food that I've altered a little.  It's my "go to" recipe for pot roast, or roast beef.

Ingredients:
1 c. water
2-3 T. cornstarch
8 medium carrots, cut into thirds
salt & pepper
1 beef chuck roast (I used a top round roast) -3 lbs., trimmed of excess fat
2 T. Worcestershire sauce
1 packet dry onion soup mix

Directions:

1. In slow cooker, stir together corn starch and water until smooth. Add carrots. Season with salt and pepper, 1/2 packet dry onion soup mix and toss.
2. Sprinkle roast with 1 t. salt and 1/2 t. pepper; place on top of carrots and drizzle with worcestershire, then sprinkle on last 1/2 packet of dry onion soup mix. Cover; cook on high 6 hours (or on low 8-10 hours).
3. Pot Roast version-
1. Transfer roast to a cutting board;  thinly slice against the grain. Place carrots in a serving dish. Pour pan juices through  mesh sieve, if desired. Serve roast with vegetables and pan juices.
4. Roast Beef version-
1. Transfer roast to  a cutting board and tent with aluminum foil while you make your gravy. Pour pan juices through a mesh sieve then pour into a small saucepan.  Add 2 c. water, and 1-2 beef bouillion cubes. Bring to a simmer. Meanwhile, mix 2 T. cornstarch with 1/4 c.water,  then slowly stir mixture into simmering saucepan, stirring constantly until gravy is thickened. 
2. Thinly slice the beef against the grain. Serve roast beef and gravy with carrots and other fixin's.

ENJOY!

Don't have time to use the slow cooker or don't want to? Here's the OVEN Method: 
Preheat oven to 350*. In step 1 above, use a 5-quart Dutch oven or ovenproof pot with a tight-fitting lid; add 2 c. water. Cover; bake until roast is tender 3 1/2 - 4 hours. Proceed with steps 3 or 4.