What's for Dinner?

Once a week I will feature one of our dinner meals. Usually nothing fancy, but it might inspire others to try something new!



We tried a recipe from our friends blog Stromboli (http://rockinldschefs.blogspot.com/) and one of our favorite salads, Spinach and strawberry with creamy poppy seed dressing.


Stromboli is great variation of pizza and you can roll up in toppings that you are craving or have in the house. Check out Ashlie's blog to get all the directions on making it.

Spinach salad is great because my girls eat both the spinach and the strawberry and I throw in usually just a little bit of onions (whatever I have in the house, but green onion is the best).

Coconut Joys

This is such a easy yummy, quick treat! I got it from an enrichment activity years ago and make it for others all the time. It is a sweet gluten free treat!


2 Cups Powdered Sugar
1/2 C Butter, soften, not melted
3 Cups coconut

1/2-2/3 Cup of semi sweet chocolate chips melted.

Mix first 3 ingredients well with the back of a spoon. Then use your hands as needed to make it stick all together and blend well.

Roll mixture into balls about the size of nickel. The smaller the more you make and tastier they are. Place on wax paper on cookie sheets.

Then melt chocolate in a glass container for 30 seconds, stir, 30 more seconds, stir, then 30 more (as needed). Pour chocolate into a plastic Ziploc baggie. Be careful to get chocolate only on one side, then cut a small tip off the corner of the clean side of the bag. Drizzle chocolate any way you like. I like to make swirls or stripes, smiley faces, hearts, letters, anything you want, really go crazy.

Then carefully (they can roll) place all into the fridge uncovered for 10-15 minutes or until

harden. Either eat and enjoy or place into a seal container and place back in fridge for storage.

Brown Sugar Muffins

This recipe came from my room mate, Jacce. We had 6 girls in one apartment and would bake almost every day. These were some of our favorites and have now become one of my family favorites. They are so great because you don't really need jam or honey, just butter them in the inside. Real butter is best to use to get the most yummiest taste from it. Enjoy!

1/2 C Butter (room temp)
1 egg
1 C milk
1 tsp vanilla
2 C Flour
1 tsp baking soda
1/4 tsp salt
1 C brown sugar <--- Sounds like a lot, but is what makes it so great!

Mix all dry ingredients and set a side. I take out my stick of butter and place in mixing bowl and microwave for 10 seconds. Then I add the egg and slightly beat it with fork but not to mix it with the butter yet. Then I add all the other wet items (milk, vanilla) and then add the mixed dry ingredients. Then I beat with a mixer until all mixed (no worries there will be
butter lumps).

Spoon them into greased muffin pan about 3/4 full. If you don't like them that full only do 2/3 full and then put some into a mini muffin pan. Lastly bake at 375* for 12-18 minutes. Golden edges and clean toothpick (don't under cook, so be sure to check with toothpick or knife). Cool for 2 minutes then enjoy!

Butter Rolls

This is one of my families favorite roll recipe. I love it because I will get it ready Sunday morning, delay my machine a little bit, then it is ready to be shaped when I get home from Church. Enjoy!
This is the Bread Machine Version Below are the non-bread machine version.

All ingredients at room temperature (70* F-80*F), except Milk

2 Tbsp sugar
1 tsp salt
2 3/4 Cups flour
2 tsp active dry yeast
1/4 C water
1 egg
3/4 C Milk
1/4 butter

1) Measure all ingredients into bread machine pan in order. I However, try to keep the yeast dry by making a well to put the wet ingredients. Then I let it delay for 30 minutes (even though it says it doesn't, only because I usually don't get everything at room temp and this allows it to get warm).
2) Select Dough Setting
3) Press start/stop button
4) When displays 0:00 press stop and remove dough.
5) Shape Dough as desired.
I lightly flour my surface and then divide the dough into 2 balls. I roll it out in a circle, spread melted butter on top. Then use my pizza cutter and make triangles (like a pizza) but smaller. Then I take the wide side of the triangle and start rolling in and tuck the flap to the dough and place seam side down on a greased cooking sheet (don't use a dark sheet or use parchment paper on sheet to help the bottoms not get too brown). Then I place a non fluffy towel over them for about 30 -40 minutes to rise more. Makes about 2 cookie sheets worth.
6) Bake a 350* F for 10-15 minutes (until lightly golden).
7) Take out of oven and brush melted butter over tops.
* Real butter is best for the flavor of these rolls, but margarine will work.

Non Bread Machine Version

1) Measure into a bowl instead (see above for directions on how to get the yeast dry) and let set for 30 minutes before you mix it together with a spoon.
2) After all mixed in place in a greased glass bowl and put saran wrap over it. Let rise until doubled or about 40 minutes.
3) Punch it down and let rest for 10 minutes then divide into 2 Balls
4) See steps 5-7 above for the rest of the directions

Sour Cream Lemon Cake

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup butter, room temperature
• 2 cups granulated sugar
• 3 eggs
• grated zest of 1 large lemon
• 1 cup sour cream
• .
• Lemon Glaze:
• 1/4 cup melted butter
• 2 tablespoons fresh lemon juice
• 2 cups sifted confectioners' sugar

Preparation:

Preheat oven to 325°. Generously butter and flour a 10-inch bundt pan (I used a 9X13 pan)

Into a bowl, sift together the flour, baking powder and salt; set aside.

In a mixing bowl with hand-held electric mixer, cream 1 cup butter and granulated sugar; beat at high speed until mixture is very light and fluffy, about 5 minutes. Beat in eggs, one at a time, beating well after each addition and scraping down side of bowl frequently. Blend in lemon zest. Add flour mixture to the creamed mixture alternately with sour cream, adding each in 3 additions. Scrape sides of bowl frequently. Pour batter into prepared cake pan; bake in the preheated oven for 55 to 65 minutes, or until a cake tester or wooden pick inserted near the center of cake comes out clean. Cool in pan 10 minutes. Meanwhile, combine lemon glaze ingredients in a bowl, blending until smooth. Carefully turn cake out onto a platter; drizzle evenly with glaze (I kept it in the pan so the juices would soak through and sit in it and used a fork to poke 20+ holes).

Eat warm or cold, keep in fridge to stay fresh longer.
Serves 12 or more, depending on size of servings.

Any requests?

Hello! And thanks for visiting my Food Blog!

I am taking request first. If there is anything I've made and you've liked it, please let me know and I'll post it!