Banana Bread

I found this recipe while looking for a healthyish treat to make for Mom for Mother's Day. It's from Food.com. According to the Weight Watcher's guidelines, a whole loaf is only 12 points. So I think that means that it's not too bad for you. The best part is that it still tastes really good. I don't think you can even tell that it's supposed to be a healthier alternative. The loaves have bows on them because this is what I gave out as our Christmas treat.

Ingredients:
3 Very Ripe Bananas, mashed
1 C Splenda Sugar Substitute
1/2 C Natural Applesauce
1/2 C Whole Wheat Flour
3/4 C All-Purpose Flour
1/2 t Salt
1 1/2 t Baking Soda
I like to add chocolate chips. It cuts down on the healthy, but it increases the delicious.

Directions:
1. Preheat oven to 350 degrees.
2. Mix bananas and Splenda in a mixer.
3. Mix in the rest of the ingredients.
4. Spray bread pan with non stick spray and pour in batter.
5. Bake for 50-60 minutes until toothpick comes out clean.
6. Remove from pan and cool on wire rack.

Chocolate Caramel Pretzels

This pretzels are the best things ever. After Mom made them for my wedding, people talked about them for a long time. These are the ones Mom and I made for Amy's baby shower. We did the pretzel rods instead of the twisty pretzels because we could fit more onto a pan and they take up less caramel. They kind of look like clubs, but the important thing is that they taste good. Mom bought the long rods and we just broke them in half and covered the broken end with the caramel and chocolate.

Ingredients:
Pretzels
Milk chocolate melting chips-Mom just bought the chocolate chips from Michael's that is used for candy making. It was only a few bucks for a package.
White chocolate melting chips

Here is the caramel recipe. It comes from the Better Homes and Gardens cookbook.

Ingredients:
1 C Butter
2 1/4 C Packed Brown Sugar
2 C Half and Half or Light Cream
1 C Light-Colored Corn Syrup
1 t Vanilla

In a saucepan melt butter over low heat. Add brown sugar, half and half, and corn syrup and mix well. Cook and stir constantly over medium-high heat until the mixture boils. Put a candy thermometer on the side of the pan and reduce heat to medium. Continue boiling and stirring until the mixture reaches 248 degrees.
Remove from heat. Remove thermometer and stir in vanilla.

Prepare a cookie sheet with wax paper sprayed generously with non stick spray. The caramel may still stick, but it is a lot easier to coax it off if it has been sprayed.

Once the caramel is ready dip part of your pretzel in and place it on the cookie sheet. Put caramel pretzels in the fridge to cool (It only takes a few minutes.). While they are cooling, heat up the chocolate in the microwave according to the package directions.

Dip each of the caramel covered pretzels in the melted chocolate and put them back on the pan and back in the fridge to cool and solidify. While they are setting up you can melt the white chocolate in the microwave. This is just drizzled over the top to look pretty. The pretzels will need to go back in the fridge for a few minutes while the white chocolate sets up and then they are done.

Heath Bar Cookies

These cookies have quickly become a favorite of mine and will be making an appearance on my Christmas treat plates this year. Also, you can make them and freeze them and they are just as good out of the freezer.

*Note: I use butter Crisco instead of butter, I like how it turns out better.
*Note: This recipe requires chilling the cookie dough for at least 30 minutes, so plan ahead!

*Makes about 4-5 dozen cookies

INGREDIENTS:
2 ½ cups all-purpose flour
½ teaspoon salt
1 teaspoon baking soda
1 cup (2 sticks) butter, softened
1 cup granulated sugar
½ cup brown sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups chopped Heath Bar pieces (Eight 1.4 ounce bars) or 1 (8-ounce) package of chocolate-covered or regular toffee bits

DIRECTIONS:
In a medium bowl, whisk together the flour, salt, and baking soda. Set aside. In a large bowl (or the bowl of an electric stand mixer), with an electric handheld mixer, beat together the butter and sugar. Beat in the eggs and vanilla and mix until the mixture is very light in color and creamy. Add the flour mixture and stir to combine. Once it is about halfway combined, add the heath bits and mix until all the ingredients are mixed together. Chill the cookie dough for 30 minutes to an hour.

Preheat the oven to 350°F. On cookie sheets lined with parchment paper or a Silpat liner, scoop the cookie dough into about 1-inch balls. Place the dough about 2 inches apart on the cookie sheets (these cookies have a bit of spread to them!). Bake for 10-12 minutes, until the edges are just starting to brown. Remove from oven and let the cookies cool for a few minutes on the baking sheet. Transfer the cookies to a wire rack to cool completely.

Homemade Spaghetti Sauce

Remember forever ago when I said I was going to post a recipe for homemade spaghetti sauce and then I didn't? Well, baby #3 has my head spinning (actually, it's not Olivia, it's Ashlynn who requires the attention of 3 children), but I am starting to get into a new groove, so I finally remembered that I still needed to post that recipe.

This recipe is from Mel's Kitchen Cafe, and she said that it makes enough for her family of five for 2 meals. So, I tried it just because I wanted to try making my own sauce, but thinking it's not the most economical way to go as far as spaghetti sauce goes. So, I make the sauce, and about died. I don't know how much dear Mel's family consumes, but I had enough sauce that we ate it for dinner and then I froze enough for 6 more meals. So, pretty economical after all. And it was nice and fresh tasting.



3 tablespoons olive oil

2 cups onion, chopped and divided

1 red pepper, coarsely chopped

2 pounds hamburger (at least 90% lean)

5 cloves garlic, finely chopped

1 12 oz. can tomato paste

1 teaspoon kosher salt

1 teaspoon black pepper

3 teaspoons dried oregano

3 teaspoons dried basil

1 1/2 teaspoons dried thyme

2 14-oz. can Italian-style diced tomatoes

2 28-oz. can crushed tomatoes

1 carton fresh mushrooms (optional)

1 1/2 cups beef stock or beef broth

2 tablespoons brown sugar

2 bay leaves

2 tablespoons balsamic vinegar

Heat olive oil over medium high heat. Add 1/2 of the onions and saute until translucent and slightly browned. Add garlic and stir constantly for 1 minute. Add beef and cook until no red is showing. Drain beef slightly. Blend up the remaining onions and red pepper in a blender or food processor until mostly smooth. Add mixture to the garlic, onions and beef and stir to combine, cooking for another minute. Add tomato paste and spices and cook for 1 minute, stirring until combined. Add tomatoes, beef broth and sugar (and mushrooms, if using). Stir until combined and add the bay leaves. Bring to a boil and then reduce to low and simmer for 1 hour, stirring occasionally. Fifteen minutes before serving, stir in the balsamic vinegar.

NOTE: The sauce will seem watery at first but will reduce to perfection after simmering for an hour. I've let it simmer on the stove for up to three hours before with no problems.

Cilantro Lime Rice

1 cup uncooked rice (long grain, white rice)

1 tsp butter

2 cloves garlic minced

1 tsp lime juice

1 can (15 oz) chicken broth

1 cup water

In a sauce pan combine all ingredients and bring to a boil. Cover and simmer on low for 15-20 min until rice is tender. While rice is cooking, in a small bowl, combine:

1 Tbsp lime juice

2 tsp sugar

1 Tbsp chopped cilantro

When rice is done stir in cilantro mixture and fluff rice.

Cafe Rio Enchilada Sauce (Medium)

I found this recipe on pinterest and it is delicious! just as good as cafe rio. This also makes a big batch so feel free to half it or make the whole batch and freeze the extra.

2-3 Tbsp Extra Virgin Olive Oil

1 Large onion, minced (I used half a jumbo onion)

5-6 cloves of garlic

2-3 green bell peppers, chopped

1-2 jalapenos, seeded and ribs removed and chopped

1-1.5 lb tomatillos, husked and quartered

1/2 bunch fresh cilantro chopped coarsly

1 1/2 tsp kosher salt

1/4 tsp black pepper

1 1/2 tsp cumin

4 cups chicken broth

2-3 Tbsp sugar

In a large pot, heat olive oil over medium heat. Saute garlic and onions until tender and fragrant.

While onions are cooking, combine tomatillos, green bell peppers, jalapenos, and cilantro in your blender. Process until smooth. You may have to blend in batches or add some chicken broth so that it's blendable.

Pour the tomatillo mixture over the onions and garlic and add the chicken broth, salt and pepper, and cumin. Simmer 15 min to 1 hour depending on the consistency you want.

Cafe Rio Sweet Pork

I'm sorry for the next few posts because they do not have pictures, but i will take some the next time I make this. Also, this first recipe is credited to Michelle since she is the one who gave this recipe to me.

Cafe Rio Sweet Pork

1 lb pork roast (can do up to 3 lbs with this recipe)

1 cup dark brown sugar

1 cup Worcestershire sauce

1 tsp dried oregano

1 tsp powdered ginger

1 tsp salt

1 tsp chili powder

1 tsp garlic powder

1 Tbsp dried minced onions

Cook all ingredients in crock pot all day. 1 hour before serving, shred pork. dump out juice and return pork to the crock pot and add:

1 cup dark brown sugar

1 cup red enchilada sauce

Norwegian Sugar Cookies

I love these cookies. These are Grandma Campbell's sugar cookies. They bring back so many memories. I don't make them very often because they are a crunchier cookie and Sterling only likes soft cookies, so I was glad when Mom made them for Amy's baby shower.

Ingredients:
1 C Sugar
1 C Shortening
1 Egg
1/2 t Cream of Tartar
1/2 t Baking Soda
1 t Vanilla
2 C Flour

Set aside one cup of sugar in a bowl for later.

Directions:
Cream sugar and shortening together. Mix in beaten egg and vanilla. Add dry ingredients. Mix. Roll into small balls then roll in the bowl of sugar. Place the ball on a cookie sheet. Dip the bottom of a mug in the sugar and press it down on the ball to flatten it. Bake at 350 degrees until they are only the tiniest bit browned on the edges. If the edges are very browned, you have gone too long.

Chicken Tortilla Soup

Okay, this might not be the best picture. I promise this soup is delicious. It's also very easy to make. Basically you are just dumping a bunch of stuff in the crockpot. It makes a ton, so you'll definitely have leftovers. This recipe came from my sister-in-law Annetter, who is an amazing cook. I can't wait until winter every year so I can make it.

Ingredients:
1 Small Onion, Chopped
4 oz. Can Diced Green Chilies
2 Cloves Garlic
2 T Olive Oil
14 oz. Can chopped Tomatoes in juice, do not drain
3 C V-8 Vegetable Juice
14 oz. Can Beef Broth
1 t Cumin
1 t Chili Powder
1 t Salt
2 t Worcestershire Sauce
1 lb. Chicken Breasts, can be frozen
14 oz. Can Corn with Juice
2-3 Cans Kidney Beans in juice
Tortilla Chips
Cheddar Chips
Sour Cream
Green Onions
Guacamole

Directions:
Saute the first 4 ingredients in a frying pan for 5 minutes. Transfer to a large crockpot.

Add the next 8 ingredients into the crockpot. Let cook on high for at least 4 hours (It will take longer if the chicken is frozen.)

Take out the chicken, shred it and return it to the crockpot. Add corn and beans and heat through.

Top with chips, cheese, sour cream, guacamole, onions, or whatever you want.

Speedy Chicken Stir Fry

This recipe came from Kraftfoods.com. I love it. It is so easy and fast. It has a little bit of spice to it, but not too much. It's one we make a lot because we usually have all the ingredients on hand.

8 oz. Angel Hair Pasta, uncooked (I use spaghetti because I prefer thicker noodles.)
2 C Broccoli Florets
1 lb. Boneless, skinless chicken breasts, cut into bite sized chunks or strips
1/2 C Kraft Asian Toasted Sesame Dressing (I put in a little extra because I like it saucier.)
2 T Soy Sauce
1/4 t each: Ground Ginger, Garlic Powder, Crushed Red Pepper Flakes
1/3 C Chopped Peanuts (I don't put these in.)

Cook pasta as directed on package, adding broccoli to the boiling water for the last 3 minutes.

While the pasta is cooking, cook chicken on medium high heat. when it is cooked through, add dressing, soy sauce, ginger, garlic and crushed red pepper. Cook 1 minute, stirring occasionally.

Drain pasta and broccoli, place in a large bowl or back in the empty pot. Add the chicken mixture, and toss together with noodles.

So yummy. So easy.

Caramel Apple Spiced Cider

Last week I went to Starbucks and got some of their yummy hot chocolate. David was a little more adventurous and tried their caramel apple spiced cider and we both ended up loving it. Since then I have been craving it daily so I looked up a couple of recipes online and kind of came up with my own recipe and it turned out SO good! And luckily, since this is a seasonal drink at Starbucks I can now make it whenever I want it!

Caramel Apple Spiced Cider

Serves 2

2 cups 100% juice apple cider or juice

1 tsp caramel syrup (the drink flavor syrup, not the ice cream syrup. I found it at Smiths by the coffee)

1-2 tbsp cinnamon dolce syrup (I used cinnamon coffee creamer)

whip cream

caramel syrup (the ice cream kind)

Heat apple juice, caramel syrup, and cinnamon syrup or creamer on medium heat until hot. About 5 min. separate into two cups and scoop whip cream on top. drizzle a little of the ice cream caramel syrup on top and enjoy!

Baked Ziti

This is the best pasta recipe ever! I got this from Mel's Kitchen Cafe, like 90% of the recipes on this blog. I have to half it, because for the two of us, it makes plenty. It's always a happy day in our house when it's Bake Ziti night.

Ingredients:
1 lb Cottage Cheese
2 Large Eggs
3 oz. Grated Parmesan (about 1 1/2 cups)
1 lb Ziti or Penne (I usually do a little more than what it calls for, because I don't like it really saucy.)
2 T Olive Oil
5 Cloves finely mince Garlic
1 (28 oz.) Can Tomato Sauce
1 (14.5 oz. ) Can Diced Tomatoes
1 t Dried Oregano
1 T Dried Basil
1 t Sugar
Black Pepper
3/4 t Cornstarch
1 C Heavy Cream
8 oz. Mozzarella

Whisk cottage cheese, eggs and 1 cup paremesan together and set aside. Cook pasta. Don't let it get too soft because it will continue cooking in the oven. Drain it and keep it in the colander. You will use the pot in just a minute.

Ina skillet over medium heat, cook the garlic for about 2 minutes. Stir in tomato sauce, diced tomatoes, sugar, basil and oregano. Simmer until thickened, about 10 minutes. Take off heat, and salt and pepper to taste.

Stir in the cornstarch into the heavy cream in the empty pasta pot. Bring it to a simmer and cook until thickened, 3-4 minutes. Remove pot from heat and add cottage cheese mixture, 1 cup of the tomato sauce mixture and 3/4 cup mozzarella. Add pasta and mix completely.

Transfer into a 9x13 inch baking dish. Spread remaining tomato sauce evenly over the pasta. Sprinkle remaining mozzarella and parmesan over the top. Cover with tin foil and bake for 30 minutes at 350 degrees.

Remove foil and cook for a few more minutes until the cheese is bubbly and begins to brown, about 20 more minutes.

Country Fried Pork Chop with Gravy and Asparagus

This is another one that I don't really have a recipe for but is really good and I did take a picture so I had to share even though I don't quite remember what I did exactly.

Country Fried Pork Chop and Gravy

Take your

Boneless Pork Chops and dredge in some flour seasoned with- Salt, Pepper, Red Pepper Flakes, Garlic Powder, (or whatever you want I don't remember exactly what I put in those are some of my go to spices). If you want to keep it simple you can just use seasoning salt.

Put Floured pork chops in egg wash (2 eggs and some milk)

Put Pork chops back in flour one more time. (Save your flour for the gravy)

Heat Pan with some oil and when it is hot add pork chops. Brown all the pork chops and place on a wire rack over a cookie sheet (to keep the crust from falling off and they don't get soggy) and bake at 350-400 till done.

Add some butter to your pan (about 2Tbs) and melt and add your flour (same amount as your butter) Make a rue and let it cook for a minute to get rid of the flour taste. Start thinning the rue with some milk (Slowly whisk it in). You will need about 2 cups of milk just slowly add it till it is at the consistency that you like.

Pull out your pork chops and enjoy with mashed potatoes

Baked Asparagus

Asparagus

Olive Oil

Sea Salt

Coat asparagus in oil and salt and bake at 400 for about 10-15 min. until they are done and a little crispy.

Chili

I made Chili last night for Halloween and some of you wanted the recipe, the problem is that there is no recipe because I just put things in the pot randomly. So I figured I should right down what I did before I forget. I'm not much of a recipe follower so there aren't any measurements, I'll put down some rough estimates of what I think you will need but you may need to add a little more, just taste as you go.

Chili

1/2 lb. hamburger

1 can tomato sauce

2 cans beans ( I used pinto and red beans but you can use pretty whatever you have on hand)

1 can diced green chilies

chopped onion- as much as you like I only put in maybe a quarter of a small onion

2-3 Tb. Chili powder

1/2 - 1 Tb. Garlic Powder

1 tsp. Oregano

1/2 Tb. Cumin

1/2 tbPaprika

Salt to taste

Pepper to tase

1/2 tsp. Cinnamon

Cook your hamburger, add the onion when the hamburger is almost done and continue cooking. I like to add my seasonings to the meat, I added about half of the seasonings at this point. Drain the beans and add, add the tomato sauce and green chilies. Taste add more seasonings. Let simmer for 30 min or more to let the flavors develop.

When your chili is done you can put it in a jar and add corn bread mix and bake until the cornbread is done if you want. As per package directions.

Chocolate Chip Cookies

Chocolate chip cookies are probably some of the most difficult of cookies to make look appetizing. At least for me, my chocolate chip cookies taste pretty good but don't usually look very good. Well these cookies are a different story. These are the best chocolate chip cookies I have ever eaten. They are moist and fluffy and not to mention they look pretty darn good! This recipe is great for so many reasons! The only disclaimer to this recipe is that its a pretty small batch. I made mini cookies so I got a good amount but if your wanting to make a lot of regular sized cookies you may want to double the recipe. Also, this recipe is incredibly easy.

Best Ever Chocolate Chip Cookies

3/4 cup unsalted butter, softened

3/4 cup brown sugar

1/4 cup granulated sugar

1 egg

2 tsp vanilla extract

2 cups all-purpose flour

2 tsp cornstarch

1 tsp baking soda

1/2 tsp salt

1 cup chocolate chips

Preheat oven to 350 degrees. In a bowl (a stand mixer works best), cream together butter and sugars until fluffy and light in color. Add egg and vanilla and blend in. Mix in flour, cornstarch, baking soda and salt. Stir in chocolate chips. Using a cookies scoop or a tablespoon, drop dough onto a prepared cookie sheet. Bake 8-10 min until edges are barely golden brown (tops will not brown, but do not NOT cook longer than 10 min). Let cool on cookie sheet for a few min before removing to finish cooling.

Pumpkin Pie Ice Cream

4 cups half and half

2 cups heavy cream

1 1/2 tsp pure vanilla extract

1 1/2 cups sugar

1/2 cup brown sugar

7.5 oz pumpkin puree

1 tsp nutmeg

1 tsp cinnamon

1/2 tsp ground ginger

1/4 tsp ground cloves

In a medium saucepan, combine half and half, heavy cream, sugar and brown sugar. Bring to 170 degrees F to dissolve sugar then let cool at room temperature. Chill in the refrigerator overnight. In a medium bowl, combine the pumpkin, nutmeg, cinnamon, ginger and cloves. Mix to combine and chill overnight in the refrigerator.

The next day, take both the pumpkin and ice cream base mixtures out. Add some of the ice cream base to the pumpkin and mix well to loosen it up. Then mix both the ice cream base and pumpkin together. Freeze in your ice cream freezer according to the manufacturer's instructions. Serve immediately or freeze for 2 hours until solid.

Pumpkin pancakes

2 cups flour

3 Tbsp brown sugar

1 Tbsp baking powder

1/2 tsp salt

1 tsp cinnamon

1/4 tsp ground nutmeg

1/8 tsp ground cloves

1/8 tsp ground ginger

1 3/4 cups milk

3 eggs, lightly beaten

3/4 cup canned pumpkin puree

1/4 cup vegetable oil

In a large bowl, combine flour and all other dry ingredients. In a second bowl, combine milk and remaining ingredients. Stir milk mixture into flour mixture until slightly lumpy.

Heat a lightly greased griddle or heavy skillet over medium heat. For each pancake, pour 1/4 cup batter onto griddle. Cook until golden brown, turn when tops are bubbly and edges are slightly dry. Makes 16 pancakes.

Rookie's Notes: I like mine with maple syrup. Jack prefers powdered sugar. And Van prefers a 6 oz. bottle of Good Start.

Recipes- Pumpkin Churros

There is this blog I used to follow called Rookie Cookie, I loved looking at her recipes and she always had great ideas. Than she decided to be done and stopped updating her blog but kept it up so you could still see the recipes. Now she is taking down her blog in the next 2 weeks so I have been copying and pasting recipes into a file so I can still look at them. Until I got the brilliant idea to post them on here- A) so we can all see them and B)so it looks like I am a great poster and cook ( I do cook but never have a recipe or picture to post). So if you are all ok with that I will just start posting some as I have time and as they sound good.

So here is the first one I wanted to post since it is fall and there is nothing better in fall than baking with pumpkin.

1 tsp cinnamon

1/2 cup sugar

2 cups flour

1/2 tsp cinnamon

1/4 tsp ground cloves

1/4 tsp nutmeg

2 cups water

2/3 cup vegetable shortening

3/4 cup pumpkin puree

4 eggs

Oil for frying

In a medium bowl, combine the cinnamon and sugar. Set aside for tossing the finished churros in cinnamon sugar. In a small bowl, combine the flour, cinnamon, cloves and nutmeg. Whisk to combine and set aside. Pour vegetable oil into a large pot fitted with a clip on thermometer, having the oil come 2 inches up the side of the pan.

In a medium pan over high heat, add the water and shortening. Bring to a boil. Pour in the flour mixture and stir quickly with a wooden spoon until a ball forms. Remove pan from heat and allow to cool for a few minutes. With a hand mixer, stir in the pumpkin and eggs until smooth. With a rubber scraper, put the dough into a pastry bag fitted with a large star tip. Fry the churros at 325 degrees. Pipe the dough into the hot oil, using scissors to cut each churro. Fry until the outside is browned and the inside is slightly cooked, but still soft, about 5 minutes. Once the churros come out of the oil and let drain on paper towels. Transfer the churros to the bowl of cinnamon sugar and toss gently until coated. Serve warm.

Rookie's Notes: When I say cut each churro with a pair of scissors, I want you to have the pastry bag in one hand and scissors in the other. Apply pressure to the bag and start piping the dough in. Continuously pipe and use your other hand to cut each churro as you go.

Zucchini Bread

First things first, I am absolutely loving my food processor lately. I've had one since I got married, but I've rarely used it until the last few months. They are awesome! It makes quick work of shredding anything (which you will need to do for this recipe) and blending/pureeing anything(which you will need for the homemade spaghetti sauce recipe which will be my next post.) There is a place for the blender, but the food processor is quickly gaining my respect and admiration. If you have one and don't use it, get it out! If you don't have one, look into it, they're not too expensive. Man, someone should pay me for this kind of promotion. Now, onto the recipe!

Ammon's mom uses this recipe, and it probably is more like a cake(see amount of sugar involved), but since it's a loaf shape, we'll call it bread. It's really delicious, so if you have any extra zucchini, or some neighbor's garden is exploding with them, try this recipe. I made a ton this weekend, and then froze them. I don't have a picture, sorry. I hardly ever transfer pictures of my own children from the camera to the computer, let alone a loaf of bread/cake.

Cream the following ingredients together:
3 eggs
2 cups sugar
1 cup vegetable oil
1 tsp. vanilla
8 oz. cream cheese, softened

Mix the following ingredients together and add to creamed mixture:

2 cups oatmeal flour (just put 2 1/2 cups of oatmeal in the blender until it looks like flour)
1 cup regular flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. salt
1/2 tsp. nutmeg (I didn't have any and it still tasted good)

Finally, add 2 cups shredded zucchini.

Heat oven to 350 degrees.

Grease loaf pans really well, these do not like to come out.

If you make mini loaves, bake for 35-40 minutes (makes 4 mini-loaves).

If you use a regular-sized loaf pan, it will take 55-60 minutes (makes 2 loaves).

Pepperoni Bread

Okay this isn't a great picture, but at least it tasted good. I got this recipe from my sister-in-law. It calls for the dough to be made in a bread maker. I used one the first time I made this and it turned out great. After that mom's bread maker, that she told me I could borrow, died. Don't tell mom. So this time I just mixed the dough up in my Kitchen Aid mixer and it worked just fine. So you can do it either way.

Ingredients:
1/3 C Butter, margarine or oil
1 Egg
12 ounces warm, not hot, water
4 1/4 C Flour
1/2 C Milk
3 T Sugar
1 1/2 t Salt
3 tsp Yeast
Pepperoni
Cheese

Add the first three ingredients to the bread machine pan. Then add the dry ingredients. Set the bread machine at the dough cycle and push start. This cycle usually last 90 minutes to 2 hours. (I just mixed everything up in my mixer and let it rise for about 90 minutes.)

Divide the dough in half. Roll the half portion into a large rectangle. Cover the middle third of the dough with pepperoni slices and cheese. Be generous. Fold one side of the dough over the pepperoni slices and cheese. Now repeat, placing a second layer of pepperoni and cheese on top. Fold the other side of the dough over the top and pinch the ends and edges closed. You can use a knife to cut the top of the loaf to make it look like french bread. Repeat with the second half of the dough.

Allow loaves to rise in a warm place for 30 minutes. Brush loaves with a whole beaten egg and bake for 20-30 minutes at 350 degrees. Serve with warm pizza sauce for dipping.

This makes a lot. To give you an idea, I followed this recipe exactly, added a couple salads and fed 8 adults and 2 children.

Mexican Rice

I've been meaning to post the recipe for the rice we had with our taquitos and now I finally have some time. I love this recipe because it is so easy and delicious. I found it one Sunday afternoon when we were trying to figure out what to make for dinner. We didn't have much on hand and we couldn't go to the store. I was excited when I saw this and we had everything. It comes from Allrecipes, and we have adapted it just a tiny bit.

Ingredients:
3 T Vegetable Oil
1 C Uncooked long grain rice
1 t Garlic Salt or Powder
1 t Chili Powder
1/4 C Chopped Onion
1/2 C Tomato Sauce
2 C Chicken Broth

Heat oil in a saucepan over medium heat and add rice. Cook, stirring frequently until the rice is golden brown. While the rice is cooking sprinkle the seasonings on top.

Stir in onions and cook until tender. Stir in tomato sauce and chicken broth. Bring to a boil. Reduce heat to low, cover and simmer for 20-25 minutes.

Baked Chicken Taquitos

This has become one of our favorite meals. We had to stop eating it while I was pregnant because, like everything else in the world, it gave me bad heartburn. But now it's back and it's so yummy. To make these we combined 2 recipes. First we cook the chicken using a recipe for Spicy Chicken Tacos, then we use the taquitos recipe. We have had both recipes on their own and it was a bit of a let down. Together they are delicious.

First off we have to cook the chicken.

Ingredients:
3 Cans (12 oz.) of shredded chicken juice and everything- The last time I made these I had 2 chicken breasts I needed to use up and it worked out fine, you just have to add some water or broth so it doesn't get all dried up.
2-3 T Chili Powder
1 T Cayenne Pepper
1 T Cumin

Cook on high for about 4-5 hours until water is gone. That's it. This should make enough for you to make some taquitos tonight and then freeze enough to make them again another night.

Next we taqutio!

Ingredients:
4 oz. Cream Cheese, softened
1/4 C Green Salsa
1 T Fresh Lime Juice (I never use fresh.)
1/2 t Cumin
1 t Chili Powder
1/2 t Onion Powder
1/4 t Garlic Powder
3 T Chopped Cilantro
1 Green Onion, sliced finely
2 C Shredded Chicken
1 C Cheese
Tortillas- We have started buying the raw tortillas that you have to cook up yourself. They are a little more, nut well worth it. They are like a million times better than the already cooked tortillas. We get them at Wal-Mart.
Kosher Salt
Cooking Spray

Heat oven to 425 degrees. Mix cream cheese, green salsa, lime juice, cumin, chili powder, onion powder and garlic powder. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

Heat up tortillas a couple at a time so they are pliable. Place 2-3 tablespoons of chicken mixture in the tortilla and roll up as tight as you can. Place them seem side down in a 9x13 pan. I squish mine in tight so they can help hold each other shut. When they are all put together spray the tops with cooking spray and sprinkle some kosher salt on top. It really adds a nice flavor to them.

Bake for 15-20 minutes or until the ends turn a golden brown. We like to dip ours in ranch, but you can use salsa or guacamole. These are pretty spicy. If you aren't up for that cut your spices in half.

Spicy Honey Chicken With Pasta Alfredo

This is two recipes that I though would be good together and they were. So this will be a long post but you must try this!

Spicy Honey Chicken:

2 lb chicken

2 tsp vegetable oil

Rub:

2 tsp granulated garlic

2 tsp chili powder

1/2 tsp onion powder

1/2 tsp corriander

1 tsp salt

1 tsp cumin

1/2 tsp chipotle chili powder (its in the spices isle. You just need to look hard for it.)

Glaze:

1/2 cup honey

1 Tbsp cider vinegar

Combine rub spices in a bowl and mix well. Pat chicken dry, drizzle oil over chicken and rub in with hands to lightly coat all chicken. Toss with spice run to coat well. Grill chicken 3-5 min until cooked through. While chicken is cooking warm honey in microwave for about 15 seconds so its not to thick. Mix in vinegar and combine well. Reserve 2T for later. Take the rest and brush on chicken in final moments of grilling.

Alfredo Sauce:

2 Tbsp garlic

2 Tbsp olive oil

1 Tbsp crushed red pepper

1 1/2 qt heavy whipping cream

2 cups parmesan cheese (if using shredded do 1 1/2 cups)

3 oz cream cheese

Saute garlic in oil. Add crushed red pepper and saute on med-low for 5 min. Turn heat up and stir in heavy cream and cream cheese. Melt cream cheese. Add in parmesan cheese and melt. Heat through and serve over your favorite pasta.

Side note: this recipe doesn't call for salt but definitely needs it so add salt and pepper to taste.

Peanut Butter Chocolate Bars

Combine: 1 pkg yellow cake mix

1 stick butter, melted

1 cup creamy peanut butter

2 eggs

press into a 9x13 pan, reserving 1 1/2 cup of the mixture to crumble on top.

1 (12 oz) pkg chocolate chips

1 can sweetened condensed milk

2 Tbsp butter

Melt on low heat in a small pot. Remove from heat and add

2 tsp vanilla

spread chocolate mixture over the mixture in the pan and crumble reserved cake mixture on top. Bake for 20-25 min and 325 degrees. Cool completely before cutting into bars

Crispy Southwest Chicken Wraps

1 cup cooked rice

1 cup cooked chicken, shredded

1 can black beans, rinsed and drained

1 green onion, finely chopped

1/2 red or green bell pepper

1/4 cup fresh cilantro, chopped

juice of 1 lime

1/2 Tbsp chili powder

1 tsp ground cumin

1/2 tsp garlic salt

2 cups shredded cheese

sour cream

6 flour tortillas

Mix rice with chili powder, cumin, and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2 inch border around the edges, then arrange rice mixture down the center of each tortilla. roll stuffed tortillas, leaving edges open. Spray the tortillas with cooking spray. heat a large non-stick skillet (or griddle) over medium heat for about 1 min. Arrange 2 wraps, seam side down, in pan and cook until golden brown and crispy, about 2-3 min. on each side. Serve with sour cream.

Just a side note: I would add a little salt to the mixture to give a little more flavor. We had left over tomatillo dressing that we dipped the wraps in and was so good but they would also be yummy with ranch.

Oreo Cupcakes

I've been on a bit of a cupcake kick ever since I started watching Cupcake Wars. Sterling has been begging for Oreo cupcakes so here they are. They were so yummy. I got lots of compliments on them. Also, I haven't been able to get my visiting teachees to return my calls and after I left these cupcakes on their doorsteps they both called me that afternoon. I think they have magical powers. I got this recipe from www.justapich.com.

Ingredients
1 pkg. Oreos, regular size (I used the store brand)
1 pkg. mini Oreos for decoration (I didn't do that.)
1 Chocolate Cake Mix
8 oz. Cream Cheese, room temperature
8 T Butter, room temperature
3 3/4 C Powdered Sugar
1 t Vanilla Extract

Directions
1. Preheat oven to 350 degrees. Mix cake mix according to package, but don't bake yet.
2. Line cupcake tins with liners, place a regular sized Oreo cookie in the bottom of each one.
3. Take 1/2 of the remaining cookies and chop them coarsler and add to the cake mix.
4. Fill the muffin tins. Bake for 15 minutes, or according to package directions.

Frosting Directions
1. Cream together butter and cream cheese. Add vanilla, the slowly add powdered sugar until well blended.
2. Chop remaining regular sized Oreos and add to frosting.
3. After cupcakes are cooled, frost them and top with a mini Oreo.

My only complaint about this recipe is that you can't taste the Oreo in the batter very well. It does add something to it, I just wish it added more.

Hawaiian Haystacks

I have recently fallen in love with Hawaiian Haystacks. I would eat them every week except Sterling doesn't love them as much as I do. This isn't exactly a tricky recipe, mostly you just have to decide what toppings you like on top. Feel free to write any additional toppings you like in the comments.

1. Cook up some rice. For the two of us we usually make about 1 1/2 - 2 cups of rice.
2. For the sauce I mix a can of condensed cream of chicken soup together with a can of water and heat it up. You can mix it with milk, but I think it comes out too creamy, and I don't like creamy.
3. Cook chicken and cut into cubes then add it into the sauce.
4. Now you just layer it rice on the bottom, sauce and chicken, then whatever toppings you like. Here's what we use.
-Cheese
-Chow Mein Noodles
-Pineapple (I don't like it, but Sterling does.)
-Craisins (My favorite part.)
-Tomato
Celery
-Green Onion
-Coconut
-Sliced Almonds

Amazing Chocolate Bunt Cake

Several of you have had this delicious cake before, so here is the recipe. I am not a big cake lover, but this is definitely an exception. It is so moist and delicious, not to mention super easy to make. This is the one Sterling made me all by himself for my birthday. I got the recipe from my sister-in-law Wendy.

Ingredients:
1 Yellow Cake Mix
1 Small Box Instant Vanilla Pudding
1 Small Box Instant Chocolate Pudding
1/2 C Sugar
3/4 C Oil
4 Eggs
1 1/2 C Water
6 oz. Chocolate Chips

Mix all ingredients well with a mixer. Bake at 350 degrees for 45-50 minutes. Cool for 10 minutes on cooling rack before turning out of bunt pan.

Tip: You've got to grease the heck out of the bunt pan to make sure it will come out clean. I use cooking spray.

Chicken Pillow

This is one of my kids favorite meals, Jackson will eat at least three chicken pillows and still want more, and he is a picky eater.

I don't have a picture because I haven't made them in a while but will add a picture when I make them.

Ingredients

1 pkg Crescent Rolls

1 pkg Cream Cheese

2 cups cooked chicken ( I actually don't know how much I use but 2 cups sounds about right, I grill my chicken with garlic pepper seasoning or when I am lazy I use a can of chicken)

1 cup cooked broccoli

Mix the cream cheese with the chicken and broccoli, while they are still warm so the cream cheese will soften and it will be easy to mix. Put some in the center of the Crescent roll and roll up. Cook at 350* for about 10 mins or until they are golden brown.

Brian likes cream of chicken soup sauce on his, so you can make a sauce with a can and some milk.

Mel's kitchen cafe has a recipe that I haven't tried yet but doesn't use packaged crescent rolls so in case you don't have any on hand.

http://www.melskitchencafe.com/2011/07/chicken-pillows-with-creamy-parmesan-sauce.html

Caramel Apple Cheesecake Bars with Streusel Topping

Ok I guess it is my turn to post something, I guess I need to start cooking things that are worth posting about. I have made this before and it was delicious everyone that I shared it with loved it (well besides Brian it just isn't his favorite kind of dessert). I made it last fall and it was great and super easy to make. I used some ice cream carmel sauce instead of making it and it was still good but probably would be better with the home made carmel sauce.

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Caramel Apple Cheesecake Bars with Streusel Topping

from melskitchencafe.com

Base:

2 cups all-purpose flour

1/2 cup firmly packed brown sugar

¼ teaspoon salt

½ teaspoon cinnamon

1 cup (2 sticks) butter, softened

Cream Cheese Layer:

2 (8-ounce) packages cream cheese, softened

1/2 cup sugar

2 large eggs

1 teaspoon vanilla extract

Apples:

3 Granny Smith apples, peeled, cored and finely chopped

2 tablespoons sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Streusel Topping:

1 cup firmly packed light brown sugar

1 cup all-purpose flour

½ teaspoon cinnamon

1/2 cup quick cooking oats

1/2 cup (1 stick) butter, softened

1 cup caramel sauce (homemade recipe below)

Preheat oven to 350 degrees F.

In a small bowl, stir together chopped apples, two tablespoons sugar, cinnamon, and nutmeg. Set aside.

In a medium bowl, combine all the streusel topping ingredients and mix until crumbly. Set aside.

In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender or two forks until mixture is crumbly but combined. Press evenly into a 9X13-inch baking pan lined with aluminum foil. Bake for 10 minutes or until lightly browned.

While the crust is baking, in a large bowl, beat cream cheese with 1/2 cup sugar until smooth. Then add eggs, one at a time and then the vanilla. Mix well. Pour over the warm crust.

Spoon the apple mixture evenly over the cheesecake layer. Sprinkle the streusel topping over the apples. Bake for 30 minutes until the filling is set.

Cool the bars to room temperature. Drizzle with the caramel topping (or plate individual slices and drizzle with topping one by one).

Caramel Sauce:

4 tablespoons butter

1 cup firmly packed light brown sugar

½ cups half-and-half or cream

Pinch of salt

1 tablespoon vanilla

Mix butter, brown sugar, half-and-half or cream, and salt in a saucepan over medium-low heat. Bring the mixture to a simmer and cook while whisking gently for 5 to 7 minutes, until thickened slightly. Add the vanilla and cook another minute to thicken further. Turn off the heat and pour the sauce into a jar. Refrigerate until cold. If the caramel sauce has cooled in the fridge long enough to harden, warm slightly before drizzling on bars.

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Baked Oatmeal

From melskitchencafe.com

1 1/2 cups brown sugar

1/2 cup oil

1/2 cup applesauce

2 cups milk

4 beaten eggs

1 teaspoon vanilla extract

1 tablespoon baking powder

2 teaspoons salt

Preheat the oven to 350 degrees. Mix all ingredients together and pour into a greased 9X13-inch baking pan. Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean.

Serve with milk and/or fresh fruit.

The recipe can be easily halved and baked in an 8X8-inch pan.

I have not tried this recipe yet, because at the moment it's waaaaaaay too carb-laden for me and Miss Olivia, but it is sounding quite delicious and I fully plan on making it as soon as I pop.  The reviews were all raving about how amazing it is.  Can someone please try it out and tell me what you think?  I'm thinking a huge dollop of whipped cream sounds like a perfect addition too.

Basil Chicken in Coconut Curry Sauce

3 skinless boneless chicken breast halves

2 tsp curry powder

1 tsp salt

1/2 tsp pepper

1/4 chili powder

1 medium red onion, chopped

5 cloves garlic, minced

2 jalepenos, seeded and minced

1 Tbsp olive oil

1 (14oz) can light coconut milk

1 Tbsp cornstarch

1 Tbsp dried basil

Cut chicken into 1 inch pieces. Places in a medium bowl. Stir together curry powder, 1/2 tsp salt, pepper, and chili powder. Sprinkle over chicken, tossing to coat evenly. Cover and chill 1-2 hours. In a large, non-stick frying pan, stir onion, basil, garlic, and peppers in hot oil over med-high heat for 3-4 min, until onion is translucent. Add chicken and remaining salt and cook 5-6 minutes until no longer pink. Combine coconut milk and cornstarch and whisk well to combine. Carefully add to skillet stirring vigorously. Cook and stir until slightly thickened. Serve over hot rice.

I found this recipe on Mel's kitchen Cafe and I LOVE it! For curry skeptics like Michelle, try it before passing it up. If you don't want or like a lot of the coconut milk flavor (like me) stick with the light milk, gives good flavor but not so overwhelming . If you want a lot of coconut flavor maybe try regular coconut milk. This dish is so good and has a small amount of spice but not too much! If you wanted more of a kick add more chili powder.

Chicken Enchiladas

2-3 chicken breasts

2 cloves garlic, minced

1 Tbsp oil

1 can green enchilada sauce

1/3 cup salsa

1 tsp cumin

1 tsp crushed red pepper flakes

1 tsp dry minced onion

cheese

tortillas

rice

Slice chicken into 1 inch pieces and saute with garlic in oil. In a small sauce pan combine green sauce, salsa, cumin, red pepper flakes, and minced onion. Heat on low until ready to use.

Assemble enchiladas by putting 1/4 cup rice, desired amount of chicken and sauce, and cheese into a tortilla. Should make 4-6 enchiladas depending on size of tortillas. cover with remaining sauce and sprinkle with cheese. Bake at 350 degrees for 8-10 min. Serve with remaining rice.

Pumpkin Chocolate Chip Bread

2 1/2 cups white flour

1 cup whole wheat flour

3 cups granulated sugar

2 tsp baking soda

2 tsp ground cinnamon

1 tsp ground nutmeg

1 tsp salt
1 (15 0z) can pumpkin puree (NOT pie filling)

1 cup canola or vegetable oil

4 large eggs
2/3 cup water

1 cup chocolate chips

Preheat oven to 350 degrees. Grease two 9x5 loaf pans or three 9x4 loaf pans. (I did several smaller pans, as many as I could until the batter was gone.) In a large mixing bowl, mix flours, sugar, baking soda, cinnamon, nutmeg, and salt together. Set aside. In another large mixing bowl, whisk together, canned pumpkin, oil, eggs and water until well combined. Stir in dry ingredients just until moistened and no dry streaks remain. Stir in chocolate chips. Pour batter into prepared pans. Bake for 60 or 70 min (35 min for mini pans), or until an inserted toothpick comes out clean. Remove from oven and let sit for 10-15 min. Run a knifearound edges and flip over and continue cooling on a wire rack.

I got this recipe from Mel's Kitchen Cafe and she claims that the bread is best after it has cooled completely and is even better the next day. They are so yummy!

Chicken Enchilada Pasta

This is another example of my poor picture taking skills. This pasta doesn't come out looking super appetizing, but it is so delicious. I got this recipe from Mel's Kitchen Cafe. I think most of you probably already have it, but just in case.
I know my noodles are a little crazy. I had some of the vegetable penne noodles, hence the green noodles, and then a bunch of rotini noodles to use up.

Ingredients
2-3 Chicken Breasts, cooked and cubed or shredded
2 T Olive Oil
2 Garlic Cloves, finely minced
1 Medium Onions, diced
1 Red Pepper- I always use green since the red are so expensive.
4 oz. Can Diced Green Chilies
1/2 t Salt
2 t Chili Powder
2 10 oz. Can Green Chili Enchilada Sauce
2/3 C Red Enchilada Sauce
1 C Sour Cream
1 1/2 C Shredded Cheese- I use cheddar.
16-20 oz. Penne Pasta- This recipe ends up very saucy so I always use 20 or more ounces of pasta as measure on my kitchen scale.

Bring large pot of water to a boil. Cook the pasta until tender. While the pasta is cooking, heat the oil in a large nonstick skillet and add the onion. Cook for 2-3 minutes until onion is translucent. Add the garlic and red pepper and cook for another2 minutes, until pepper is barely tender. Add the cooked chicken, green chilies, spices, and enchilada sauces. Let the sauce simmer for about 8-10 minutes. Add the sour cream and cheese and heat through, unitl the cheese is melted, but don't boil. Pour the cause over the hot pasta.

I also learned a couple of things from a friend about cooking pasta.
1- Adding oil to the noodles while cooking does absolutely nothing, so don't bother. If you don't want your noodles to stick together, boil them in more water than you normally would.
2- Add salt to your pasta after the water is already boiling to add extra flavor to the pasta. but if you add it when the water is cold it could ruin you pot.
3- Hopefully you all know this already, but just in case, don't rinse your noodles after you have drained the water out. This washes away the starches that helps the sauce stick to your noodles.

So good pasta cooking to you.

Sweet Potato Fries

Okay, don't judge these too harshly based on the picture. I forgot to take a picture when they were fresh, so this is a next day picture, plus I don't know how to take good pictures. But I promise the fries are delicious.

Ingredients
Sweet Potatoes- I do 2 for the 2 of us. It makes enough for dinner and then lunch the next day.
Oil
Seasonings of your choice- I like rosemary, garlic and season salt.

Cut the sweet potatoes into french fry like strips. Put them into a gallon sized ziploc bag with some oil. Mix the potatoes around until they are coated in oil. You don't need to use a ton of oil. You just want to get enough so you r seasonings will still. Once they are coated pour them onto a cookie sheet. I like to spray the sheet with cooking spray, because I have had my fries stick to the pan. Then sprinkle on your seasonings. I have found that you need to be more generous than you might think in order to taste it at the end. Bake in the oven at 375 degrees for about 30 minutes or until they are soft. Then turn your oven to broil for 5-10 minutes to give them a nice crisp outside.

BBQ Chicken Salad

I really love this salad. It is very quick and easy and light. The chicken in it makes it enough for a meal by itself.

There isn't much of a recipe. We just tear up some lettuce and add our favorite salad toppings until it looks balanced. I like to chop up carrots, raw red onions, tomatoes (I didn't have any this time.) and mushrooms. For the chicken I cut it into bite sized pieces and cook it in a pan, adding BBQ sauce in at the end. I don't add the chicken into the salad until it's on the plate. I also top it off with croutons, a little bit of cheese and my favorite poppy seed dressing.

Chicken Bow Tie Pasta Salad

I also felt guilty for not posting as much as Emilee, but in my defense we have been out of town. This is just a little twist on regular pasta salad, but by adding the chicken it makes it filling enough to be a main course and it's light for summer.

2 C Bow Tie pasta uncooked (I always do more than that.)
2 C Broccoli florets- Because you cook it you can use either fresh or frozen
1-2 Chicken Breasts Cooked and cut into bite size pieces
1 C halved cherry tomatoes ( I got mine fresh from mom and dad's garden)
1/2 C Italian Dressing
1/2 C Cheese crumbles- I always use feta but it probably doesn't matter
1/4 C Grated Parmesan cheese

Cook pasta as directed on t5he package, adding the broccoli in for the last 3 minutes, then drain.

Toss chicken, tomatoes, dressing, and cheese crumbles in a large bowl. Add pasta mixture and mix lightly.

Sprinkle with parmesan cheese. Serve immediately or cover and refrigerate several hours until chilled.

Makes 4 Servings

Chicken & Black Bean Wraps

Okay, since Emilee is a serious recipe posting maniac (it's a compliment) I thought I better at least put a second recipe up.

This recipe came from a friend who is a dietician. This meal is so yummy, quick, easy, but also pretty healthy as long as you don't smother it with too much cheese and sour cream (though, I am often guilty of doing so, and don't forget the avocado!). It makes a lot, and reheats well, so it's economical too. All good reasons to try it.

1 pkg. fajita seasoning
1/2 cup water
3 cups shredded chicken, cooked
1 can diced tomatoes
1 can black beans, rinsed
1 can diced green chilies
1/3 cup sliced green onions
2 Tbsp. chopped fresh cilantro
6-8 warmed tortillas

In a large skillet, mix water and seasoning. Bring to a boil, then stir in meat and reduce heat to low. Simmer until most of the water is cooked out. Next, mix in tomatoes, black beans, chilies, green onions and cilantro. Cook on low for 5 minutes, stirring occasionally. Serve in tortillas with cheese and sour cream, if desired.

Butterscotch Bundt Rolls

18 frozen dinner rolls

1 (3oz) pkg butterscotch pudding (non instant, and unprepared)

1/2 cup packed brown sugar

1/2 cup chopped pecans

1/2 cup melted butter

Arrange frozen rolls in a greased bundt pan. Sprinkle pudding, sugar and pecans over rolls. Drizzle butter over all. Cover pan with a dishtowel , plastic wrap or wax paper and let rise at room temp overnight, or about 12 hours. Remove dishtowel, bake at 350 degrees for about 25 min. Cool 5-10 minutes before inverting to a serving plate. Serve warm.

Rolo Cookies

These cookies are so yummy and would be easy and fun to do with kids!

1 box Devils Food cake mix

2 eggs
1/3 cup oil

1 bag Rolos

sugar for rolling

Preheat oven to 350 degrees. Mix cake, oil and eggs together in a medium bowl. Make little balls out of the dough and shove a rolo in the center. Roll the ball in sugar and place on cookie sheet. Bake 6-8 minutes.

Just a side note: the dough is VERY sticky so before rolling it is a good idea to rub flour on your hands.