Superbowl Eats

Okay so first off I'm gonna come right out and say it. The only reasons I like the Superbowl are the food and the commercials. Probably in that order. Football always has been and will always remain a mystery to me . I'll just stick to the food part. I did promise my husband to keep it low key this year and not make enough food to actually feed the football players!

For the Superbowl I like to make Man Food. Nachos, Big Meaty Sandwiches, Chili. Things like that. This week I'll be posting some delicious Man Pleasing food and treats too.

First off, we'll start with the appetizers. We ALWAYS have artichoke dip. If not my husband would revolt. Hopefully he won't because this year we're changing it up and having this yummy dip. If you love the flavor of wings but hate the mess and bones, this would be perfect for you. Shredded chicken, two kids of cheese and lots of flavor from ranch dressing and hot sauce. Break out the Fritos and you have a winning appetizer!

Buffalo Chicken Dip
Leigh Anne

2 (8 ounce) packages cream cheese, softened
1 1/2 C of shredded or diced chicken
1 cup ranch dressing
3/4 cup red hot sauce (I used Frank’s Red Hot Wing sauce)
1 1/2 C shredded cheddar cheese
Frito corn chips, Scoops

Mix cream cheese, ranch dressing and red hot sauce together. Add in shredded chicken. Place mixture in a pie pan that has been sprayed with Pam. Bake at 350 degrees for 15 minutes. Sprinkle cheese on top and bake for another 10-15 minutes until nice and hot and bubbly.
Serve with Fritos.

Here are some other great appetizers:

Artichoke Dip

Creamy Chicken Taquitos

Crockpot Meatballs

Salami Roll Up

Chili Con Queso

Up tomorrow...some man pleasing main dishes!

Posted by: Sallie and Julia

Devil's Food Cupcakes

I love birthdays! If only we could leave out the getting older part! The fun of shopping, making special food and celebrating everything you love about that person. My beautiful daughter Brinley just turned eight and it just amazes me to think that when we moved into our house she was only six weeks old. Time does fly.

We both love to read, shop and of course ---eat chocolate and as much as I would like to claim that she's just like me, she really takes after her dad. She has his looks, can sleep in like no body's business and second to chocolate, loves all forms of meat!

This girl made me laugh hysterically when I overheard her playing "house" and telling her sisters that she's Bill Gates wife. Seriously? And every Christmas at the top of her list is Rubies and Diamonds! I promise, I have nothing to do with this. Her birthday breakfast request was waffles with strawberries and whipped cream, BACON AND SAUSAGE (I told you the girl loves meat) and at the last minutes, eggs. I told her next year take it easy on the old Mom!

She is a budding Mozart (okay, maybe a slight exaggeration),loves to cook with me, and is going to take on the family tradition of being a great swimmer. I am so thankful everyday for this beautiful girl that brightens my days and look forward to all the memories we'll share as she gets older. I love you Brinley!

Now down to the real recipe! When the birthday girl said she wanted chocolate cake with chocolate frosting I immediately remembered the gorgeous cupcakes I'd seen in Martha Stewart's Cupcake book. There are seriously like a million recipes I want to try. These beauties didn't disappoint and were as yummy as they looked. (I wish I could take credit for the beautiful picture, but they are from Martha's Website).The sour cream made them super moist and the ganache frosting was creamy and delicious. I will be honest and warn you in advance, be prepared to do a pile of dishes afterwards ! Better yet, after a few of these cupcakes , maybe you can talk someone into doing the dishes for you!

Devil's Food Cupcakes

Martha Stewart

3/4 cup unsweetened Dutch-process cocoa powder
3/4 cup hot water
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 1/4 teaspoons coarse salt
1 1/2 cups (3 sticks) unsalted butter
2 1/4 cups sugar
4 large eggs, room temperature
1 tablespoon plus 1 teaspoon pure vanilla extract
1 cup sour cream, room temperature

Chocolate Ganache Frosting (recipe below)

Chocolate Curls (optional , instructions below)

Directions
Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cocoa and hot water until smooth. In another bowl, whisk together flour, baking soda, baking powder, and salt.
Melt butter with sugar in a saucepan over medium-low heat, stirring to combine. Remove from heat, and pour into a mixing bowl. With an electric mixer on medium-low speed, beat until mixture is cooled, 4 to 5 minutes. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add vanilla, then cocoa mixture, and beat until combined. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream, and beating until just combined after each.
Divide batter evenly among lined cups, filling each three- quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 15 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
To finish, use a small offset spatula to spread cupcakes with frosting. Refrigerate up to 3 days in airtight containers; bring to room temperature and garnish with chocolate curls just before serving.

Chocolate Ganache Frosting

Makes 4 cups

1 pound good-quality bittersweet chocolate, finely chopped
2 1/3 cups heavy cream
1/4 cup corn syrup
Directions
Place chocolate in a large heatproof bowl. Bring cream and corn syrup just to a simmer over medium-high heat; pour mixture over chocolate. Let stand, without stirring, until chocolate begins to melt.
Beginning near the center and working outward, stir melted chocolate into cream until mixture is combined and smooth (do not over stir).
Refrigerate, stirring every 5 minutes, until frosting just barely begins to hold its shape and is slightly lighter in color. Use immediately (ganache will continue to thicken after you stop stirring).

Chocolate Curls
1 block of good-quality chocolate (large blocks make curls easier than a thin bar)
Directions
Use a vegetable peeler to slice strips

Posted by: Sallie

Southwestern Chicken Panini with Cilantro Pesto and Chipotle Mayo

These sandwiches were so delicious and the perfect accompaniment to the Black Bean soup. This picture does not do it justice. I loved the Cilantro Pesto which was perfect with the chicken and melted cheese and the spicy Chipotle Mayo added a delicious kick that put these sandwiches over the top. Another plus, this recipe uses a rotisserie chicken which makes them come together even quicker. I can't wait to try the leftover cilantro pesto with some pasta!

Southwestern Chicken Panini

slightly adapted from Cuisine At Home

For the cilantro pesto:

*This makes more pesto than you'll need for the sandwiches. Freeze leftovers to mix with pasta*

2 cups packed cilantro leaves and stems

4 cloves garlic

1 jalapeno pepper, seeded and chopped

Juice of 1/2 a lime

Pinch of Salt

2 tbsp. olive oil

For the Chipotle Mayonnaise

1/4 cup mayonnaise (I used light)

1 tbsp. minced canned chipotle chili pepper in adobo sauce (found in Mexican Isle)

1/2 tsp. sugar

4 slices white or wheat sourdough bread (I used wheat multi grain bread)

softened butter

2 oz. pepper jack or Havarti Cheese ,thinly sliced (I used mozzarella because it's what I had on hand. I think Provolone would be delicious as well)

3 oz. rotisserie chicken, torn into large pieces

Directions:Pulse cilantro, garlic, jalapeno, lime juice, and salt for the pesto in a food processor until minced; scrape down sides of bowl. With machine running, drizzle in olive oil until paste forms.

Combine mayonnaise, chipotle, and sugar in a small bowl.

Spread butter on one side of each slice of bread; spread mayonnaise on the other sides of two slices and 1 Tbsp. pesto on the other two slices. Top pesto with cheese, then the chicken; place the other two sliced of bread on top, buttered sides up. toast sandwiches on both sides.

*If you don't have a panini press toast sandwiches using a heavy skillet on top to weight them as they cook over medium heat. When first side of sandwich is golden, flip it and repeat to cook second side..*

Posted by: Sallie

Black Bean Soup with Salsa Cream

I don't know about where you're at, but here in sunny old St. George, it hasn't been so sunny. In fact, it's been rainy, cold and overcast all week! Maybe that's why I went into soup mode and broke out my new immersion blender. I love black bean soup but this was my first attempt making it at home and it was delicious. A mix between chunky and creamy with a cool lime and salsa infused sour cream on top. Just the thing to fix those cold weather blues and warm you up from the inside out. Great with tortilla chips, quesadillas or a delicious sandwich that I will be sharing with you later this week.

Black Bean Soup with Salsa Cream

Williams Sonoma

*Plan ahead. The beans need to soak overnight*

Ingredients:
2 cups dried black beans
2 Tbs. canola oil
2 yellow onions, finely chopped
1 or 2 jalapeño chilies, seeded and minced
3 garlic cloves, minced
1 small red bell pepper, diced
1 tsp. ground cumin
1 tsp. dried coriander
1 tsp. dried oregano
8 cups water
1⁄2 small ham hock or ham bone
2 Tbs. fresh lime juice
2 Tbs. minced fresh cilantro, plus 6 to 8 sprigs
Salt and freshly ground pepper, to taste

For the salsa cream:
1⁄2 cup sour cream
2 Tbs. fresh lime juice
2 Tbs. purchased fresh salsa
Salt and freshly ground pepper, to taste

Directions:
Pick over the beans, discarding any misshapen beans and stones, and rinse well. In a large pot, combine the beans with cold water to cover by 3 inches. Soak for at least 4 hours or up to overnight. Alternatively, for a quick-soak method, bring the beans and water to a rapid simmer (but do not boil), then simmer for 2 minutes. Remove from the heat, cover and let stand for 1 hour. Drain the beans and set aside.In a large soup pot over medium heat, warm the oil. Add the onions and sauté until softened, about 3 minutes. Add the chilies to taste, garlic, bell pepper, cumin, coriander and oregano. Sauté, stirring frequently, until the vegetables are softened and the mixture is very aromatic, 7 to 10 minutes. Add the beans, water and ham hock, cover partially and simmer over medium heat until the beans are soft, 1 to 1 1¿2 hours. Remove from the heat and discard the ham hock.In a blender or food processor, puree the soup in batches, leaving some texture, and return the soup to the pot. Alternatively, process with a handheld blender in the pot until the desired consistency is reached. Add the lime juice, minced cilantro, salt and pepper. If the soup is too thick, thin it with water. (If you prefer a velvety consistency, puree the soup until smooth, then pour it through a fine-mesh strainer into a saucepan.) Reheat gently over medium heat.Just before serving, make the salsa cream: In a small bowl, stir together the sour cream, lime juice, salsa, salt and pepper. Ladle the soup into warmed bowls and garnish each bowl with the salsa cream and a cilantro sprig. Serves 6 to 8.

Posted by: Sallie

Meet the Newest Addition to My Sister's Kitchen

Our latest sweet treat fresh from the oven. Baby Anillie. Mother and baby are doing great. She made her appearance :

Monday January 18th

9:02 a.m.

6 lbs. 15 oz.

18 3/4 in. long

I can't wait to go meet her! She is after all, half named after me. Annillie is a combination of my name (Sallie) and Vince's (my sister's husband) sister Anisa's name. Isn't that sweet? We also have birthday's that are just a week apart and I have 3 girls at home that are begging every second of every day to see baby Anillie. Don't tell the husbands but I see a lot of cooking, shopping and girls nights out in the future! I just know we're going to be great friends! Congratulations Vince, Julia and baby Anillie. We love you!

Posted by: Sallie

Pad Thai

I love Asian food but sometimes just looking at the ingredient list makes me (and my grocery budget) exhausted. I came across this recipe and decided to give it a try. I was able to find all the ingredients in my local grocery store which is a big plus. The longest part of the process was soaking the noodles which took about 20 minutes but that is the perfect time to prep your other ingredients. It came together a lot quicker than I expected. I loved the combination of noodles and shrimp with a little bite from the chili sauce and delicious bean sprouts. Honestly, it's been quite awhile since I've had Pad Thai in a restaurant so I didn't really have anything to compare it to but my husband and I both really liked it and I'll for sure make it again.

Pad Thai

Eating Well

4 ounces dried rice noodles
2 teaspoons peanut oil
3 cloves garlic, minced
1 large egg, lightly beaten
8 ounces small shrimp, peeled and deveined
2 cups mung bean sprouts
1/2 cup sliced scallion greens
3 tablespoons rice vinegar
2 1/2 tablespoons fish sauce
2 tablespoons sugar
1 teaspoon chili-garlic sauce
2 tablespoons chopped dry-roasted peanuts

Preparation
Soak rice noodles in warm water to cover in a large bowl until they are limp and white, about 20 minutes.
Heat oil over high heat in a wok until very hot. Add the garlic and stir-fry until golden, about 10 seconds. Add the egg and cook, stirring, until scrambled, about 30 seconds. Add shrimp and stir-fry until they curl and turn pink, about 2 minutes.
Drain the noodles and add to the wok, tossing with tongs until they soften and curl, about 1 minute. Add bean sprouts, scallion greens, vinegar, fish sauce, sugar and chile-garlic sauce; toss until the shrimp are fully cooked and noodles are heated through, 1 to 2 minutes. Sprinkle with peanuts and serve immediately. Serves 3.

*Tip- I would recommend mixing together the rice vinegar, fish sauce, sugar and chili sauce. That way when you're ready to add them in you won't be scrambling around your kitchen like a mad woman trying to get them all in at once. Not that I would ever do that.*

Posted by: Sallie

Reese's Peanut Butter Cup Cheesecake Bars

We usually reserve desserts for Sundays around here and when given a choice, my husband chose these delicious bars. I love simple desserts like these that use convenience foods, but are out of the ordinary. A decadent combination of chocolate, cheesecake, and peanut butter cups! They were delicious! Bonus, you can make them a day ahead and refrigerate like I did. I would recommend bringing them to room temperature before serving.

Peanut Butter Cup Cheesecake Bars

Picky Palate

1 box devils food cake mix

1 egg

1 stick softened butter
8 oz softened cream cheese

1 egg

1/3 Cup sugar

10 regular size Reese's Peanut Butter Cups, cut into little pieces
1 Cup semi sweet chocolate chips4 Tablespoons heavy cream

1. Preheat oven to 350 degrees F. Line a 9×13 inch baking dish with tin foil. Spray with non stick cooking spray. Mix cake mix, egg and butter together then press into baking dish.
2. Mix cream cheese and sugar until smooth. Stir in egg until well combined then stir in peanut butter cups. Pour over cake layer and bake for 30-40 minutes or until cheesecake is cooked through (it only took 30 minutes in my oven). Remove and let cool completely.
3. Carefully lift bars out of dish using ends of foil. Melt chocolate chips in a microwave safe bowl in 30 second intervals until melted through. Stir in heavy cream and stir until glossy smooth. Spread chocolate over cheesecake layer, cut into squares and serve.

Posted by: Sallie

Chocolate Marble Chunk Cookies

After checking this book out from the library and seeing a few recipes during Mel's sugar rush I knew this (The Good Cookie by Tish Boyle) was a cookbook I had to add to my collection. If I had to pick one treat that I had to survive on for the rest of eternity, it could very well be cookies. There's just something so homey and comforting about a good homemade cookie. These were no exception. Made up of half chocolate, half light cookie dough and loaded with chunks of chocolate and pecans. I took it a step further and toasted the pecans for a delicious cookie you've got to try!

Chocolate Marble Chunk Cookies

slightly adapted from The Good Cookie

2 1/4 cups all-purpose flour

1 tsp. baking soda

3/4 tsp. salt

1 cup (2 sticks) unsalted butter, softened

3/4 cup firmly packed light brown sugar

3/4 cup granulated sugar

2 tsp. vanilla extract

2 large eggs

1/4 cup Dutch-processed cocoa powder, sifted

12 oz. bittersweet or semisweet bar chocolate cut into 1/2 in. pieces (I used Nestle's Semisweet Chunks)

1 3/4 cups pecans, toasted

Position a rack in the center of the oven and preheat to 375 degrees.

In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

In the bowl of an electric mixer, using the paddle attachment beat the butter and sugars at medium high speed until light, about 2 minutes. Beat in the vanilla extract and eggs one at a time, mixing well after each addition and scraping down the bowl as necessary. At low speed, add the flour mixture, mixing just until blended.

Transfer 1 3/4 cups dough to another bowl and set aside. Add the cocoa powder to the dough remaining in the mixer bowl and mix on low speed just until blended. Add half of the chocolate and half of the pecans and mix until blended. Stir the remaining chocolate and pecans into the light colored dough.

Fill one side of a 1 tbsp. measuring spoon with the light dough, making it well rounded, not level. Fill the remaining half with chocolate dough. Roll the doughs into a ball and place on an ungreased baking sheet. (Make sure you don't make your cookies too large. After your flatten and bake them, they spread quite a bit and you don't want them to stick together.) Moisten your palm to prevent sticking, and flatten the dough into a 1 1/2 in. disk. Repeat with remaining dough, spacing the cookies 2 inches apart. Bake, one sheet at a time, for 8-10 minutes, until the lighter dough just begins to color. Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack and cool completely.

Posted by: Sallie

Rich and Indulgent--Zephyr Pancakes

One day while I was browsing through cookbooks I came across this recipe and decided to try them. Boy, am I glad I did! They are so light and tender and literally as the cookbook says "melt in your mouth!" They cook up puffy and golden and freeze beautifully. They could quite possibly be my favorite pancake of all time! If you're looking for an out of this world pancake, you've got to try these!

Zephyr Pancakes

King Arthur Flour

2 cups (8 1/2 oz.) all purpose flour

2 1/2 tbsp. (1 1/4 oz.) sugar

1 1/2 tsp. baking powder

1/2 tsp. salt

3 large egg yolks

1 1/4 cups (10 oz.) heavy cream

1 1/4 cups (10 oz.) buttermilk

2 tbsp. (1 oz.) butter, melted

1 tsp. vanilla extract (optional) *I used it*

In a medium-sized mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together the egg yolks, cream, buttermilk,melted butter and vanilla. Whisk the wet ingredients into the dry, just until combined- it's okay if there are a few lumps.

Preheat and lightly grease a heavy skillet or griddle. Scoop the batter onto the griddle with a 1/4 measuring cup (an ice cream scoop works great too). Make sure the heat is slightly less than medium. The pancakes will puff up very high. When the first side is golden brown and the edges start to look dry, turn pancakes over to finish cooking the second side. Remove the pancakes from the griddle and keep them in a warm serving dish until ready to serve. Makes approx 24 3 1/2 in. pancakes.

Posted by: Sallie

Chicken Enchilada Pasta

We are all huge fans of Mexican food around here, so when I saw this pasta I knew I had to try it. It turned out creamy and delicious and it does taste like enchiladas! A great way to mix it up in the pasta department, this is a dish I know we'll be enjoying again and again.

Picture from My Kitchen Cafe

Chicken Enchilada Pasta

My Kitchen Cafe

2-3 chicken breasts, cooked and cubed or shredded
2 tablespoons olive oil
2 garlic cloves, finely minced
1 medium onion, diced
1 red pepper, diced
4-ounce can diced green chilies
1/2 teaspoon salt
2 teaspoons chili powder
1 teaspoon cumin
2 (10-oz) cans green chili enchilada sauce (I used mild)
2/3 cup red enchilada sauce (I used mild)
1 can large black olives, cut in half
1 cup sour cream
1 1/2 cups shredded cheese (I used sharp cheddar)
16-20 oz. penne pasta (Depending on how "saucy" you want the pasta)

Bring a 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 another 2 minutes, until pepper is barely tender. Add the cooked chicken, green chilies, spices, enchilada sauces and olives. Let the sauce simmer for about 8-10 minutes. Add the sour cream and cheese and heat through, until the cheese is melted (but don't boil!). Pour the sauce over the hot pasta. Garnish with extra sour cream, cheese, diced tomatoes, green onions or crushed tortilla chips. Serves 6-8.

Posted by: Sallie

Split Pea Soup

Don't you just love having a nice warm bowl of soup when it's cold outside? I sure do, and this recipe makes that even easier because you cook it in the slow cooker! Add some rolls, maybe a nice salad and you've got a hearty, warm meal.

Split Pea Soup

from Cuisinart Slow Cooker Cookbook

2 garlic cloves, peeled

8 ounces onion, peeled and chopped

1 celery stalk, chopped, top off, cut into 1-inch pieces

12 ounces waxy potatoes cut into 1/2-inch cubes

12 ounces carrots, peeled and thinly sliced

1 pound green split peas, rinsed

6 cups chicken stock

1 12 ounce ham hock (or roasted turkey leg)

1 teaspoon freshly ground pepper

1 teaspoon freshly ground pepper

1 tablespoon thyme

1/4 cup dry sherry

Directions:

Place all ingredients but the sherry into the ceramic pot of the slow cooker. Cover and cook on High for 1 hour. Once time elapses, cook on Low for 7 to 8 hours.

To serve, remove ham hock and discard bone, chop meat, and return it to soup. Stir in sherry.

Posted by: Julia

Sweet Coconut Chex Mix (also known as addiction)

Warning: do not make this if you are trying to practice portion control! My sister made this while we were visiting for Christmas and it truly is addicting! I could tell you scientifically why it's addicting but that would ruin all the fun! Thanks to Anne from Good Eats for sharing this recipe. You just can't get enough of this sweet and crunchy cereal mix. We loved it so much, I made it again at home for New Year's.

*Anne wasn't kidding when she said Ginormous bowl. I tried a huge soup pot, roasting pan, and my biggest bowl and none were big enough. Maybe 1/2 the recipe or make it in two batches.*

Sweet Chex Coconut Mix

Good Eats

2 boxes of Chex (one rice and one corn, or can use 2 corn or 2 rice)

1 lb sliced almonds

4 cups wide coconut (NOT flaked coconut, I buy wide coconut at a local health food store)

1 1/2 cups butter

2 cups sugar

2 cups light Karo syrup

In a ginormous bowl, (or brown paper sack works well too) combine cereal, almonds and coconut.In a saucepan over medium heat, start melting the butter and then add the sugar and corn syrup. Stirring constantly, bring to a boil. Once bubbly, let it boil for 3 minutes, then remove from heat. Pour over the dry goods and stir to make sure all the sticky goodness spreads over all the cereal. Keep in a resealable container and enjoy!!

Posted by: Sallie & Julia

Honey Wheat Rolls

In an effort to help you keep your New Year's resolution to eat healthy ( You did make one didn't you?) I'm offering you another healthy, but delicious recipe. Have you ever had wheat rolls that are bland, hard as a rock and tasteless? Me too! Don't worry. These are the complete opposite. The recipes uses half regular flour and half of your choice of whole wheat flour or white wheat flour (which is what I used.) If you haven't tried white wheat flour, it's worth it. I use it in rolls, cookies, etc. and the kids don't even notice. These rolls are soft and moist with a little sweetness from the honey. The perfect healthy accompaniment to soups, salads, and all those healthy meals you'll be eating!

Honey Wheat Rolls

King Arthur Flour

Ingredients

1 packet "highly active" active dry yeast, or 2 1/4 teaspoons active dry yeast, or 2 1/4 teaspoons instant yeast
1 cup lukewarm water
1/4 cup orange juice
1/4 cup (1/2 stick) unsalted butter, cut into 6 pieces
3 tablespoons honey
1 cup Unbleached All-purpose Flour
2 cups Whole Wheat Flour or White Whole Wheat Flour
1 1/4 teaspoons salt
2/3 cup instant mashed potato flakes
1/4 cup nonfat dry milk

Directions
1) If you're using active dry or "highly active" yeast, dissolve it with a pinch of sugar in 2 tablespoons of the lukewarm water. Let the yeast and water sit at room temperature for 15 minutes, until the mixture has bubbled and expanded. If you're using instant yeast, you can skip this step.
2) Combine the dissolved yeast with the remainder of the water and the rest of the ingredients. Mix and knead everything together—by hand, mixer or bread machine set on the dough cycle—till you've made a smooth dough. If you're kneading in a stand mixer, it should take about 5 to 7 minutes at second speed. In a bread machine (or by hand), it should form a smooth ball.
3) Place the dough in a lightly greased bowl. Cover the bowl, and allow the dough to rise, at room temperature, till it's quite puffy but not necessarily doubled in bulk, about 90 minutes to 2 hours. Rising may take longer, especially if you've kneaded by hand. Give it enough time to become quite puffy.
4) While the dough is rising, lightly grease a 9" x 13" pan, or two 9" round cake pans.
5) Gently deflate the dough, and transfer it to a lightly greased work surface. Divide it into 16 pieces.
6) Shape each piece into a rough ball by pulling the dough into a very small knot at the bottom (think of a balloon with its opening knotted), then rolling it under the palm of your hand into a smooth ball.
7) Place the rolls in the 9" x 13" pan, or put eight rolls in each of the round cake pans, spacing them evenly; they won't touch one another.
8) Cover the pans with lightly greased plastic wrap, and allow the rolls to rise for 1 1/2 to 2 hours. They'll become very puffy, and will reach out and touch one another. While the rolls are rising, preheat the oven to 350°F.
9) Bake the rolls for 15 minutes, and tent them loosely with aluminum foil. Continue to bake until they're mahogany-brown on top, but lighter colored on the sides, an additional 10 to 13 minutes.
10) Remove the rolls from the oven, and after 2 or 3 minutes, carefully transfer them to a rack. They'll be hot and delicate, so be careful. Serve warm, or at room temperature.

Posted by: Sallie

Chicken- Cashew Stir Fry

Since finishing my P90X diet and workout program, I've been on the lookout for healthy and delicious recipes that will help me stay feeling fit. This recipe was perfect. Not too heavy, but big on flavor, it's now going to be a regular in my menu rotation. Moist, flavorful chicken, crunchy peas and peppers and one of my favorites--cashews. We love spicy foods around here but if you don't you can tone down or omit the red pepper for a milder dish.

Chicken-Cashew Stir Fry

Cooking Light Magazine

Ingredients
1/2 cup fat-free, less-sodium chicken broth
3 tablespoons oyster sauce (such as Kame)
1 1/2 tablespoons cornstarch
1 1/2 tablespoons honey
1 tablespoon low-sodium soy sauce
2 teaspoons rice or white wine vinegar
1/2 teaspoon salt
2 tablespoons oil, divided
1 cup chopped green onions, divided
1 small onion, cut into 8 wedges
1 cup (3 x 1/4-inch) julienne-cut red bell pepper
1/2 cup diagonally sliced carrot
1 cup sliced mushrooms
1 cup snow peas
1 pound skinned, boned chicken thighs, cut into bite-size pieces
1/4 cup canned pineapple chunks in juice, drained
1/3 cup cashews
1/2 to 1 teaspoon crushed red pepper
6 cups hot cooked long-grain rice

Preparation
Combine first 7 ingredients in a small bowl; set aside.
Heat 1 tablespoon oil in a stir-fry pan or wok over medium-high heat. Add 1/2 cup green onions and onion wedges; stir-fry 1 minute. Add bell pepper and carrot; stir-fry 2 minutes. Add mushrooms and peas; stir-fry 2 minutes. Remove vegetable mixture from pan. Keep warm.
Heat 1 tablespoon oil in pan over medium-high heat. Add chicken; stir-fry 5 minutes. Add broth mixture, vegetable mixture, pineapple, cashews, and crushed red pepper; bring to a boil, and cook 1 minute or until thick. Stir in 1/2 cup green onions. Serve with rice. Serves 6.

Posted by: Sallie