In the Making; Altered Hamburger Pinwheels.

If you would like the recipe for this you can find it here. There you will also find a link to the original recipe.



First start by adding the ground beef and chopped onions to a fry pan and brown.
After browned add teh flour and milk until thickened.
Add 1 can each of beans, corn and tomatoes.
It should look like this. Put this filling in the freezer to cool while working on the dough.
In a large bowl combine the flour, salt and baking powder.
Mix it with your hands to distribute evenly.
Cut in the shortening, again using your hand until the dough looks crumbly. Add the milk, knead and roll out the dough (sorry no pics as flour was everywhere)
Spread the cooled filling onto the dough and roll it up.
Will sort of look like this.
Slice the roll up and place on greased baking sheets. Bake 20 minutes at 425.
Enjoy!

In the Making; Heather's Dinner Rolls

You will be able to see the recipe for these rolls Here.


Start by adding the yeasy and warm water in a bowel. Let sit until foamy.
While that sits melt your butter in a small pan
Once the butter is melted add it plus the eggs and sugar to the yeast mixture. Mix well.
Start mixing in the flour 1 cup at a time until the dough is a bit stiff.
Let it rise until doubled in size. Once doubled puch the dough down.
Lightly grease a pan for baking, I used Pam.
Flour the surface you will be working on. Dump the dough onto the surface. Lightly flour your hands and begin taking pieces and rolling them into smooth round balls.
Place them close together on the baking dish. Let them rise again until doubled in size.
Once doubled place them in a preheated 375 degree oven until golden on top
Then they are ready to be puleld apart and eaten. Enjoy!

baba ganoush, Israeli Salad, hummus, pita bread and a lemon slice

baba ganoush

1 large eggplant (1 1/4 pounds)

4 level tablespoons tahini

1/2 teaspoon garlic, peeled and crushed with salt

3 tablespoons fresh lemon juice or more to taste

3 to 4 tablespoons cold water

1/2 teaspoon salt

Dash of freshly ground black pepper

1 tablespoon olive oil

Garnish: mix 3 parts sweet Hungarian paprika and 1 part ground hot red pepper flakes 2 tablespoons chopped parsley Diced ripe tomatoes

Pierce the eggplant in several places with a toothpick. If you are cooking indoors, wrap the whole eggplant in aluminum foil and set it over a gas grill to cook on all sides until it collapses and begins to release a great deal of steam. If you are cooking over coals, grill the eggplant until blackened, collapsed, and cooked through. Dump the eggplant into a basin of cold water; peel while still hot and allow to drain in a colander until cool. Squeeze pulp to remove any bitter juices. Mash the eggplant to a puree. In a food processor, mix the tahini with the garlic and lemon juice until the mixture contracts. Thin with the water. With the machine running, add the eggplant and the salt, pepper, and olive oil. Spread out in a shallow dish and garnish with pepper, parsley, and tomatoes.

Israeli Salad

• 3 cucumbers
• 3 tomatoes
• 1 green or red pepper(we didn't use peppers becasue my stomach gets angry)
  
• 3 green onions
• olive oil
• lemon juice
• salt

1. Chop the vegetables in small pieces. The secret to a really good Israeli salad is finely chopped vegetables.
2. Immediately before serving, season lightly with olive oil, lemon juice, salt

Hummus

• 4 garlic cloves, minced and then mashed
• 2 15-oz cans of garbanzo beans (chickpeas), drained and rinsed
• 2/3 cup of tahini (roasted, not raw)
• 1/3 cup freshly squeezed lemon juice
• 1/2 cup water
• 1/4 cup olive oil
• 1/2 teaspoon of salt

In a food processor, combine the mashed garlic, garbanzo beans, tahini, lemon juice, 1/2 cup water, and olive oil. Process until smooth. Add salt, starting at a half a teaspoon, to taste.

Spoon into serving dish

Serve with crackers, raw dip vegetables such as carrots or celery, or with pita bread. You can cut the pita bread into thin triangles, brush with olive oil and toast for 10 minutes in a 400°F oven to make pita chips with which to serve the hummus.

Makes about 3 cups.

Homemade Sub Rolls

This is a recipe that calls for a starter mix. I am happy to share the starter mix recipe just email me for it.

Because there are 11 people in my family I doubled the recipe that is originally made for hamburger buns and just shaped them into sub rolls





I start by adding 4 tablespoons of active dry yeast to 3 cups of warm water (keep in mind this recipe is doubled).


I let that sit in the bowl for about 10 minutes to let the yeast get foamy.








While the yeast sits I beat together 4 eggs and 1/2 cup oil











I stir in the eggs and oil into the yeast and water, and blend for about 30 seconds.







I then add 10 cups of HOT ROLL MIX (again email me for the recipe) 1 cup at a time.

After all of the mix has been blended in I let the dough rest for 2 minutes.



Then I add enough mix to form a soft dough, switch to my dough hook and let it knead for about 4 minutes. (if you hand knead this which I have done you will need to knead for about 7 minutes)






Allow the dough to rise till it is doubled in size, then punch it down. Allow the dough rest for about 10 minutes before turning it out onto your table or board.



I pull off largish portions and roll them like a play dough snake and then flatten them a bit.

Place them on a greased baking sheet (or in my case 3) and make shallow slits in the top to allow venting. Let the rolls rise about 20 minutes before placing them in a 350 degree oven for about 10-15 minutes.

Mama Missy's 3 Cheese Lasagna in pictures

This was made tonight for my friend Jimmy's 33rd birthday dinner. Happy Birthday, man!

First, I start out with spraying the pan with nonstick cooking spray after preheating the oven to 375°F. It doesn't matter what type you use. I'm cheap (and my kids use way too much when they use it), so "Great Value" is what I used.
Next, I put in 4 eggs. I doubled the filling because I noticed my family likes it better, so I made it that way for Jimmy and his family.
Next, I added 32 oz of Ricotta to the eggs. Blend well.
Then, I added 4 cups of grated Mozzarella cheese. (Picture shows one cup in before I blended it in.) I don't dump in all the cheese at once. I blend it in a cup at a time.
Next comes 1 cup of grated Parmesan cheese.
After everything is all blended together, this is how it should look:
Now begins the layering fun! Moving back to the pan, pour 1 cup of your choice of Marinara (or Spaghetti sauce--either way you'll need 2 jars). I personally use Barilla Marinara. It is just an awesome marinara. Make sure you spread the sauce around the pan as best you can. You want the noodles to be able to make contact with the sauce. (If it doesn't, the bottom layer will burn.)
My inner geek is showing! It's time for noodles! Place 4 sheets of noodles into your pan (slightly touching). Don't worry that they don't touch any of the sides, the noodles will expand to the edges while cooking. (I use Barilla no boil lasagna noodles. I have 4 kids and one on the way...if I can skip a step -- I DO!)
Put 1/3 of your cheese filling onto the noodles.
Layer 2 cups of Mozzarella cheese atop the cheese mixture.
Pour 1 cup of Marinara on top of the Mozzarella. Spread it around as best you can. Don't forget to hit the noodle edges if you can (don't worry if you can't).
Now, add another layer of four lasagna noodles. I put this next layer the opposite way I did the others. (So if I did vertical for the bottom, I'd do horizontal for the next layer.) I don't think it makes much of a difference, it was just helpful for me so the noodles stopped moving around.
Now, put another 1/3 of the cheese mixture onto this layer and spread as evenly as you can.
Now, put on 1 1/2 cups of Marinara. Spread well.
Time for another layer of noodles!
Place the last 1/3 of the cheese mixture onto the noodles and spread it around. Then pour 1 cup of marinara on and spread.
And the last 4 noodles on top.
Pour the remaining Marinara on, spreading very well, and sprinkle generously with Mozzarella on top.
Now, cover with aluminum foil, and place into your already preheated oven for 50 to 60 minutes. Once that time is up, take off the foil and continue baking for another 5 minutes, like so:
And here is my finished product for Jimmy and his family:
I hope you enjoyed it!