Tuesday, November 22, 2011

Pumpkin Dinner Rolls

Do you still need a roll recipe for Thanksgiving?  These are so good.  Do not be scared, they don't really taste pumpkin-y.  Just soft and tender.  Sooo good!  You can easily half the recipe.

original recipe found HERE.

Pumpkin Dinner Rolls
Yield: 4 Dozen Rolls
1 cup sugar
1/2 cup warm water
2 cups warm milk
¼ cup butter, softened or melted (I warm it with the milk above)
2 cups mashed cooked pumpkin (I used canned)
2 teaspoons salt
1/2 cup wheat germ or whole wheat flour
10-12 cups all-purpose flour or bread flour
7 teaspoons dry yeast
1. In large mixing bowl, combine sugar, water, milk, butter, pumpkin, and salt. Mix well.
2. Add wheat germ, 7-8 cups of the flour, and yeast. Mix, and then continue adding flour and kneading until dough is elastic and not sticky.
3. Place dough in greased bowl; grease top of dough, cover with a towel, and set in a warm place until doubled (about 60-90 minutes).
4. Punch dough down and divide into thirds. Divide each third into 16 pieces and shape into balls.
5. Place on greased baking sheets, and grease tops. (I use two 11x15-inch baking sheets, and put 24 rolls on each.) Cover and let rise until almost doubled, about 30 minutes.
6. Bake at 350 degrees for 15-20 minutes, until tops are golden. Remove to wire racks and cover with a towel. Brush tops with butter if desired, as soon as rolls are removed to the wire racks. Serve warm with butter.

Wednesday, November 2, 2011

White Chicken Chili

If I start making soups and stews maybe the weather will cool down!

White Chicken Chili/Soup

Adapted by Loni Jenks from the BYU Cooking Class Recipe Book by Janet

3-4 cans great northern white beans, drained and rinsed
1/2 lb. bacon, diced and cooked
1-2 cups of mild salsa
3-4 chicken breasts
8 oz. shredded pepper jack cheese
Chicken stock

Cook the chicken with half the salsa, either in a pot or a slow cooker, then shred
it. Cook the bacon (I like to bake mine in the oven on a cookie sheet lined with
parchment paper because to clean up you just have to wait for the grease to
cool, roll it all up to and throw it away!).

Combine all the ingredients, except the cheese, in a heavy pot or slow cooker.
Add chicken stock as desired to loosen it up. Simmer over medium heat for 15
minutes or so (for a slow cooker about an hour) until ingredients are warmed
through. Stir in the cheese and simmer a little while longer until it's melted. Add
any additional chicken stock to make it your desired consistency.

Serve with tortilla chips.