Lion House Dinner Rolls

2 T. yeast
2 cups warm water
1/3 cup sugar
1/3 cup shortening, butter, or margarine
2 tsp. salt
2/3 cup nonfat dry milk
1 egg
5 to 6 cups all-purpose flour

In a large bowl, mix yeast and water and let stand 5 minutes. Add sugar, shortening, salt, dry milk, egg, and 2 cups of the flour. Beat together until smooth. Gradually add remaining flour until soft dough if formed. Turn onto a lightly floured surface and knead until smooth and elastic. Place in a greased bowl; cover and let rise until dough doubles in bulk. Punch down; divide into thirds.

Roll out one third of dough into a circle; cut into 12 pie-shaped pieces. Starting at the wide end, roll up each piece into a crescent. Place on greased baking sheet with point on bottom. Repeat with remainder of dough.

Brush tops with melted butter or margarine. Let rise until double in size. Bake at 400 degrees for 15 minutes. Serve warm with honey butter or cran-raspberry butter, if desired. Makes 3 dozen rolls.

~Honey Butter~
1/2 cup softened butter
1/4 tsp. vanilla
1 egg yolk
1 cup honey

Whip butter; add vanilla and egg yolk. Gradually whip in honey until light and fluffy. Makes 1 & 1/2 cups.

~Cran-Raspberry Butter~
1 cup canned whole-berry cranberry sauce
1/2 cup raspberry preserves
2 cups butter, softened
1 T. powdered sugar

Combine all ingredients in a mixing bowl; beat on high for 5 minutes. Mixture should be creamy. Spoon into a dish; cover and refrigerate for 24 hours. Makes 3 1/2 cups.

Pull Apart Bread

24 frozen Rhodes rolls
sprinkle cinnamon
1 3oz. package non-instant butterscotch pudding mix
1/2 cup brown sugar
1 cube butter, melted
(1/2 c. nuts - optional)

Grease Teflon Bundt pan. Place frozen rolls in bottom of pan. Sprinkle cinnamon to taste (and nuts if desired). Pour dry pudding over the rolls. Mix brown sugar and butter together and add to rolls. Let rise 9-10 hours (overnight). Bake at 375 degrees for 30 minutes. Let stand 2 minutes, then invert on plate.

* This is a favorite of ours! They are very easy to throw together, it just takes planning (since they rise overnight = fun for breakfast). I don't add nuts.

Pumpkin link

I was checking out the KITCHEN INSPIRATIONS section on the blog. I clicked on "all recipes" and the page it links you to has a section on "Favorite Pumpkin Recipes" this week. There are tons ideas (even lasagna). Thought I'd let you know since October is "Pumpkin Month".

Blueberry smoothie

1 c. frozen blueberries

1/2 c. nonfat plain yogurt

1/2 c. milk

1/2 c. water

1-2 Tb. honey

1/4 c. frozen orange Juice from concentrate

ice

Mix in the blender until smooth.  Add ice to desired thickness.

Mango smoothie

1 c. frozen mango chunks

3/4 c. nonfat plain yogurt

1 tsp. vanilla

1/4 c. frozen orange juice from concentrate

1/2 c. milk

1/2 c. water

1-2 Tb. honey

ice

Mix all ingredients in a blender until smooth.  Add ice according to desired thickness.

Mimi's Carrot Bread

1 1/2 c. All purpose flour

1 t. baking soda

2 t. baking powder

1 t. cinnamon

1/2 t. salt

1 c. vegetable oil

1 c. brown sugar

3 eggs

1/2 c. chopped walnuts

1/2 c. diced, canned pineapple, drained

1/2 c. raisins

1 c. finely shredded carrots

Sift flour, baking soda, baking powder, cinnamon and salt into a mixing bowl. In a separate bowl, whisk together the oil, sugar, and eggs. Sitr the liquid mixture into the flour and mix well. Add walnuts, pineapple, raisins and carrots and stir well. Grease and flour a 9" square pan or four mini loaf pans. Fill pans 2/3 full with batter. Bake at 350 degrees for about 30 minutes. The mini loaves take about 20 minutes.

Mindy's Bacon, Cheese & Potato Chowder

3 cups milk
1 can (10 3/4 oz.) condensed cream of potato soup
2 cups frozen Southn-style hash browns
1 cup cheddar cheese
2 slices bacon, crisply cooked, drained and crumbled
1/4 cup thinly sliced green onions

Mix milk and soup in large saucepan. Stir in hash browns. bring to boil on high heat, stirring occasionally. reduce heat to medium-low; simmer 10 min, stirring frequently.

Ladle into 6 soup bowls.

Top evenly with the chees, bacon and onions. Serve with crusty bread.

*This makes plenty for TWO people. I double this for my family.