Tilley's Waffles

4 cp. Flour
2 tsp. yeast
2 T. Sugar
4 cp. Milk

Mix and let sit over night or all day. The next morning or before dinner, add 2 eggs (whip egg whites seperately) add 1 stick of soft butter. Mix. Makes 10-12 waffles

Cinnamon Rolls

One Hour Cinnamon Rolls: ( I halved the recipe and it made about 20 rolls on one cookie sheet.)

This is a Full recipe:

Mix and let sit for 15 minutes:
3 1/2 c. warm water
3/4 c. sugar
1/2 c. oil
6 T. yeast (4 1/2 Saf-Instant)

Then add:
1 T. salt
3 eggs
10 1/2 c. flour

Mix together for 10 minutes, then sit for 10 minutes. Oil cupboard, dump out dough. Divide in half. Roll one half out into rectangle. Spread with ¼ c. melted butter and then with cinnamon-sugar mixture. Roll up tight, but not too tight. Divide into 12 rolls and place on greased cookie sheet. Repeat with other half of dough. Let rise. Bake for 12-15 minutes at 400.

Cinnamon-Sugar
1c. sugar
1 T. cinnamon


Optional here, I always sprinkle in some Chocolate chips. This make these out of this world good! -Lori

 Frosting

1 cube butter
2 dashes salt
2 t. vanilla
6 c. powdered sugar
milk

Orange Rolls: Add orange concentrate to regular frosting
Chocolate Rolls: Add baking cocoa and a few drops of water to regular frosting
Cream cheese Rolls: Add cream cheese to regular frosting

I like center pieces. Soft edges all the way around.

Amazing Fish Tacos! *Lauren Perry*

I've made a TON of new recipes lately, but I am way too lazy to post them.  I have had lots of requests for certain recipes lately, so I better get my butt back in gear!

Tonight I made these fish tacos (on a challenge from my husband) and they turned out amazing! It "almost" made me want to open a little taco truck to start selling these bad boys :)


First off- I made this salsa http://www.whatyabeencooking.blogspot.com/2011/05/salsa-lauren-perry.html
 It is wonderful on the tacos and it also makes for a great little chips and salsa side dish for the meal.

Special Sauce

Ingredients
-1 1/2 TBS of Wasabi  (over by the condiments at most grocery stores...it is green and called wasabi horseradish)
-1/2 cup of regular mayo
-1/2 cup of sour cream (you might want to add a little more after you taste at the end... to adjust the flavor to your taste)
-juice from 1 small lime
-1 tsp of garlic or about 2 cloves, chopped
-a shake or 3 of garlic salt
-1 shake of black pepper
-about 1/8 tsp of ground cumin

*mix together by hand and taste... see if you need to add a pinch more wasabi to spice it up or a pinch more sour cream to tone it down.  I put the sauce in a mason jar with a lid, it is condiments mixed, so it should stay good for about a week...depending on the expiration of the sour cream or mayo


Fish-
I bought a bunch of tilapia fillets, but you could use any fish.  I love salmon, but not in fish tacos.  I recomment sticking with tilapia because it is thinner and you don't have a ton of room in the taco.  Plus, it holds together well when you cut them into pieces and fry them.  The fish fry I bought was this------>    but I am sure you could make your own flour and seasoning salt mixture if you want.  I cut each fillet into slices that are close to an inch thick and 2-3 inches long.  Then I cover them in the fish fry and fill a skillet with about an inch of oil (not olive) and fry like 5-8 pieces at a time, rotating every few minutes.  Then you remove the fish from the oil and put them on a plate covered with paper towels to help absorb the oil run off.  You could probably bread an bake as well, but I really like the flavor frying them (you could grill them on foil with lime and garlic salt too)

Toritilla- I bought the mini white corn tortillas..they are traditional for seafood tacos.  I also cook them right on the burner or bbq just to warm and toast them a pinch... you don't want them hard and crunchy.

Fixins-
*Special Sauce- I cover the top side of the little tortilla with a layer of this stuff...add as much as you want :)
*The cooked fish
*grilled green onions (I grill for 5 minutes when I grill up the tortillas... they sweeten up the tacos... I put 1 or 2 per taco... just cut off the little roots and the top green part... you will have a 2-4 inch white onion part to work with
*a little shredded cabbage
*slice of avocado... I use about 2 slices per taco
*fresh salsa (recipe above)
*cut lime
*1 more tiny little dollup of special sauce
*top with some chopped cilantro


Eat and enjoy!

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Homemade Rolls- Shantell Walker

2 1/4 cp. water
1/2 cp. Sugar
2 Tablespoons of Yeast

Mix together and let sit for 5 minutes in your Kitchenaid bowl.

Add to the mix.
2 eggs
1/2 cp. oil
1 Tablespoon Salt
6 1/2 cps. Flour

Add to mixture and then add 3 cups of flour. Turn on mixer, and slowly add remaining flour. Mix until it is all combined with the bread attatchment and it is pulling away from the sides.

Let Rise in bowl for 1 1/2 hours. Roll out, use a round cookie cutter or round cup rim to make circles. Dip bottom, and middle in melted butter. Fold over. Spray cookie sheet and place all rolls on cookie sheet.

Raise for 45 minutes. Bake @ 425 for 12-14 minutes. The tops will lightly brown.

Pioneer Woman's Pasta Primavera

This looks difficult, but it's not. I did things a little different like only 1/2 the amount of whipping cream and no half/half. It was delicious. I could not stop eating it and my family liked it too.

 

* butter
* olive oil
* 3 -4 garlic cloves, minced
* 1/2-1 small onion, finely chopped
* 1 cup broccoli, cut into bite-sized florets and stem pieces
* button mushroom, one pack, sliced
* 2 carrots, peeled and sliced on the bias
* 2 zucchini, sliced on the bias
* 1 yellow squash, sliced on the bias
* 1/2 red bell pepper, cut into strips
* 1 cup frozen peas-optional
* 1 cup whipping cream (heavy) 

* 1 cp. half n half for thinning sauce

 * 1 glass white wine- I obviously didn't do this. I used chicken broth
* low sodium chicken broth, as needed
* 6 -8 fresh basil leaves
* grated parmesan cheese
* salt
* pepper
* penne pasta

Directions:

 1.In a large skillet, melt 2 tablespoons butter with 2 tablespoons olive oil. Add onion and garlic and cook until translucent, about 2 minutes.
2.Time to start sautéing the veggies in batches, cooking only 1 or 2 minutes (at most) each.
3.Add broccoli and carrots to onion & garlic. Cook only for a minute, then remove to separate plate. Add another tablespoon of butter to pan and add red pepper strips. Cook for one minute, then remove. Repeat with remaining veggies, being very careful not to overcook; veggies at this point should still be somewhat raw/crunchy.
4.When all veggies have been removed and skillet is empty, pour ½ to 1 glass of dry white wine to pan.
5.With whisk, begin to scrape the bottom of the pan to loosen all the nice, flavorful bits from the bottom. Cooking over medium heat, add ½ cup low-sodium chicken broth, 1 tablespoon butter, 1 cup whipping cream, and 1 cup half and half.
6.Add ½ cup grated Parmesan. Stir together and cook until thick, adding salt & pepper to taste. Taste sauce as you go; don’t oversalt, but don’t undersalt either!
7.Chiffonade fresh basil leaves, and stir into sauce. Now add all the veggies, including frozen peas, at once. Stir gently to combine; if sauce seems to thick, add equal parts half & half and chicken broth to thin. Cook over low heat until warm, just a couple of minutes. You don’t want soggy veggies! Taste & check seasoning; add more salt & pepper if needed.
8.Dump in al dente penne pasta, stir to combine thoroughly, and pour onto a large platter. Garnish with more basil leaves, throw on some more Parmesan, and gobble it up!

Waffle Cookies

1 cp. butter
4 eggs
1 1/2 cp. sugar
2 to 2/12 cps. Flour
1/2 cp. cocoa
1 tsp. vanilla
1/2 tsp. salt

Mix all ingredients and drop by teaspoonful on medium waffle iron. Cook as a waffle, about 1 minute. Frost with chocolate Frosting.

My friend made these for us too! My kids still ask for them, they were that good and that easy. Great summer time cookie where you don't have to warm up the oven. The kids love making these.