Texas Roadhouse Rolls

These are the rolls I made for Thanksgiving dinner and they were a hit! Everyone loved them! It made about 3 dozen rolls, Parkerhouse style.

Texas Roadhouse Copycat Rolls

from Eat Cake for Dinner

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4 tsp. active dry yeast
1/2 c. warm water
1 tsp sugar
2 c. milk, scalded and cooled to lukewarm
1/2 c. sugar
3 Tbl. of melted butter, slightly cooled
2 whole eggs
2 tsp. salt
2 quarts all purpose flour (7-8 cups), divided

Dissolve yeast in warm water with a teaspoon of sugar. Add yeast, milk, sugar and enough flour to make a medium batter. Beat thoroughly. Let stand until light and foamy. Add melted butter, eggs and salt. Beat well.

Add enough flour to form a soft dough. Sprinkle a small amount of flour onto counter and let dough rest. Meanwhile, grease a large bowl. Knead dough until smooth and satiny and put in greased bowl; turn over to grease top. (I used the dough hook on my Kitchen-Aid to knead this for about 4-5 minutes, but then hand mixed for a few minutes as well as the dough was pretty sticky and I felt like it wasn’t getting a good knead in the Kitchen-Aid). Cover and let rise in a warm place until double in bulk. Punch down. Turn out onto a floured board. Divide into portions for shaping; let rest 10 minutes. Shape dough into desired forms. Place on greased baking sheets. Let rise until doubled.

Bake at 350 degrees for 10-15 minutes or until golden brown. Baste immediately with butter.

Enjoy!

ROTW- Chicken Marsala

Image from SweetSavoryLife.com

This recipe originally came from sweetsavorylife.com found via Pinterest, but as I was making it, I made some adaptations to make it my own and it was AWESOME. Guys, this is monumental. This is my FIRST ever recipe adaptation of my own! And I couldn't be happier to share it with you!

Chicken Marsala

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Ingredients
2 skinless, boneless, chicken breasts or 4-6 chicken tenders
salt and freshly ground black pepper
1 tsp oregano
1/2 cup all purpose flour or corn starch for gluten-free
up to 1/2 cup olive or vegetable oil
8 ounces container of mushroom, sliced and cleaned
2 tablespoons butter
1/2 cup sweet Marsala wine
1/4 cup water plus 1 Tbsp flour
1/4 cup sherry or dry white wine
2 tablespoons heavy cream
Garnish with chopped parsley or oregano

Directions:
If using chicken breasts, split each chicken breast through the middle to make 2 pieces. If using tenders, keep whole. Place plastic wrap over chicken and pound each one flat using a meat tenderizer/mallet until they are about a quarter inch thick.

Place some flour on a plate and add salt, pepper, and oregano, and dredge each piece of chicken in it.

Heat the oil over medium-high heat and when the oil is hot fry each piece of chicken for 3-4 minutes on each side until they are golden brown.

Remove chicken and place them on your serving platter covering them with foil.

Reduce the heat to medium and add butter and mushrooms. Saute mushrooms for 4-5 minutes making sure to season them with salt and pepper lightly. Add marsala wine, sherry (or white wine), and cream, allowing the liquid to reduce slightly – approx. 3 minutes. Add 1 Tbsp flour to water to make a roux, add to the sauce, and cook another 3 minutes, or until mixture thickens to desired consistency. Pour mushrooms and sauce over chicken and serve.

Enjoy!

Recipe of the Week Club

Okay, all you followers, it's time to REALLY join the club. This here is the start of the Recipe of the Week Club (ROTW). What does this club do, you ask? Why, they get awesome new recipes to try each week, and get the chance to feature THEIR favorite recipes as well!

All you have to do is follow this blog (cookingwiththecreers.blogspot.com), and send me your email address by posting a comment on this post or sending it to me at briannecreer@gmail.com so I can send you the weekly recipes to your email!

And you're in! I will be posting WEEKLY recipes of things I have made and love and that you will love too!

I'd also love to feature your recipes as well! Please send any recipe feature requests to my email address listed above.

Happy cooking!

Enjoy!