Yummy Dinner Rolls

JD likes to refer to these as "pigs in a blanket...without the pigs." Even without the pigs, they are delicious! :)

2 cups milk

2 tablespoons yeast

½ cup warm water

½ cup sugar

6 tablespoons shortening

2 teaspoons salt

Combine yeast and water.  
Scald milk.  Pour milk over remaining ingredients.  When luke warm, mix with 1 cup flour.  Stir in yeast.  Add 5-6 cup flour and 2 eggs til smooth.  Let rise 1 hour.  Punch and let rise another 45 minutes.  Roll out your dough in a circle 1/4 to 1/2 inch thick. Spread with softened butter. Cut your dough into 12 wedges. Roll them up starting from the wide part. Place rolls with point under on a greased baking sheet. Cover and let rise 15 minutes.  Bake at 425° for 7-8 minutes or until golden brown. Brush tops with melted butter when they come out.

Creamy Italian Chicken

Creamy Italian Chicken

4 boneless, skinless chicken breast halves
1/3 c. plus a bit Italian salad dressing
1/3 c. water
8 oz. cream cheese, softened
1 can cream of chicken soup
1 4 oz. can of mushroom stems & pieces, drained
Hot cooked rice or noodles.

Place chicken in crock-pot. Combine salad dressing and water; pour over the chicken. Cover and cook on low heat for 3 hours. In a small mixing bowl, beat cream cheese and soup until blended. Stir in mushrooms. Pour over chicken. Cook 1 hour longer or until the chicken juices run clear. Serve over rice or noodles.



JD’s Version of Creamy Italian Chicken

4 boneless, skinless chicken breast halves
1/3 c. plus a bit Italian salad dressing
1/3 c. water
8 oz. cream cheese, softened
1 can cream of chicken soup

Place chicken in crock-pot. Combine everything else and pour over the chicken. Cover and cook on low heat for 4 hours or until the chicken juices run clear. Serve over rice or noodles.

We love to double this recipe and freeze the leftovers in a gallon-sized freezer bag for a quick and yummy meal!

JD’s Favorite Indoor S’mores

8 c. golden grahams
5 c. mini marshmallows
1 1/2 c. milk chocolate chips
1/4 c. light corn syrup
5 T. butter or margarine
1 tsp. vanilla
1 more c. mini marshmallows

Butter a 9 x 13 pan. Measure the cereal into a large bowl. Microwave 5 c. marshmallows, the chocolate chips, corn syrup, and butter in a large microwavable bowl on high for two to three and a half minutes, stirring after very minute until mixture can be stirred smooth. Stir in vanilla. Pour over cereal in bowl. Toss until evenly coated then stir in the last cup of marshmallows. Press into pan. Let stand uncovered at least one hour or put in fridge for a firmer bar. Store covered.

J.D.’s Favorite Lemon Meringue Pie

ß 1 prepared pie crust
ß 1 c. sugar
ß 1/4 c. corn starch
ß 1 1/2 c. cold water
ß 3 egg yolks slightly beaten
ß 1/4 c. lemon juice (use real lemons)
ß 1 T. butter or margarine
ß 3 egg whites
ß 1/3 c. sugar

Preheat the oven to 350 degrees. In a medium saucepan combine cup of sugar and cornstarch. Stir in water until smooth. Stir in egg yolks. While continuing to stir constantly, bring to a boil over medium heat. Boil 1 min. Remove from heat. Stir in lemon juice and butter. Spoon hot filling into piecrust. In mixing bowl, beat egg whites at high speed until foamy. Gradually beat in 1/3 cup of sugar; continue beating until stiff peaks form. Spread meringue evenly over hot filling, sealing to crust. I like to make peaks on my pie. Bake 15 to 20 minutes or until golden brown. Cool on wire rack.