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!

Graham Cracker Pie Crust

Pie season is quickly approaching as November starts on Tuesday! This recipe works great with my freaking amazing cheesecake recipe you can find here.

Graham Cracker Pie Crust

1 1/2 cups graham cracker crumbs

1/4 cup sugar

1/4 cup melted margarine.

Melt butter. Stir in remaining ingredients. Press into 9 inch pie pan. Bake at 350 for a glass pan, 325 for a metal pan, for 10 minutes.

Enjoy!

Sweet and Sour Meatball Skewers

I know it's not really BBQ-ing season anymore, but these kabobs are good for any time! Easy to make and yummy to eat! You can try adding other things on like onion, zucchini, or pineapple!

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Sweet and Sour Meatball Skewers

Recipe from Kraft Foods

31 (1 inch) frozen fully-cooked meatballs (1 lb), thawed

1 red pepper, cut into 1-inch squares

1 green pepper, cut into 1-inch squares

¼ cup apricot jam

¼ cup BBQ sauce

Heat grill to medium-high heat.

Thread meatballs and peppers alternately onto 8 skewers.

Microwave jam in small microwaveable bowl on High 15 seconds. Stir in BBQ sauce; brush half onto kabobs.

Grill 8-10 minutes or until meatballs are heated through, turning occasionally and brushing with remaining jam mixture for the last 2 minutes.

Enjoy!

Rosemary Garlic Chicken with Red Potatoes

I love how easy and delicious this dish is! Rosemary and garlic are some of my favorite flavors and together, they are magic!

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Rosemary Garlic Chicken with Red Potatoes

recipe from McCormick

2 tsp Paprika
1 ½ tsp Rosemary Leaves
1 tsp Minced Garlic
½ tsp Coarse Ground Black Pepper
2 Tbsp Olive Oil
1 tsp Salt
6 chicken tenders
1 lb. red potatoes, cut into 1-inch cubes

Put chicken and potatoes in a large bowl. Add oil and all spices; toss to coat well. Arrange chicken and potatoes in a single layer on foil-lined baking pan. Drizzle an additional 1 Tbsp olive oil over chicken and potatoes.
Roast, uncovered, in preheated 425 degree oven for 30 minutes or until chicken is cooked through and potatoes are tender, turning potatoes occasionally.

Enjoy!

Peanut Butter Cookie Cups

I found these delights at the luncheon from Dustin's cousin's baptism just a few weeks ago. A-maz-ing. I hunted down the maker of these treats to get the recipe and was so happy I did! The recipe calls for Pillsbury refrigerated cookie dough (it's from the Pillsbury Cookbook 2007), but I used my own favorite peanut butter cookie recipe and they turned out fantastic! Hit me up with an email (briannecreer@gmail.com) if you need that recipe too if I don't get it on the blog before you need it :) While making these, I also discovered that this makes a LOT of the chocolate topping part, so in my blog version of the recipe, I am halving that amount. If you would like to make your own peanut butter cookies and make extra cookies that are normal cookies (not cups), use 1 cup semi-sweet chocolate chips and 3/4 cup peanut butter and top your cookies with the chocolate goodness! We did that and it was great!

Also, I realized that my recipes aren't very printer friendly, but as we are poor and can't afford to buy a pdf maker to make these all super blog legit, you all have to suffer. I'm sorry, really I am. Maybe if I some day become a great blogger of delicious foods and can afford those kind of technical luxuries, then I will. But until then, use your laptop or iPad in your kitchen, or copy and paste into Word and print from there. Those are my suggestions :)

PEANUT BUTTER COOKIE CUPS

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1 Roll Pillsbury or other peanut butter refrigerated cookie dough (or insert one batch of your favorite peanut butter homemade cookies! For 24 cookies)

1 cup white chocolate chips

3/4 cup creamy peanut butter

1/2 cup semi-sweet chocolate chips.

1/3 cup creamy peanut butter

2-4 Nature Valley Oats and Honey Crunchy granola bars (optional)

Heat oven to 350. Divide cookie dough and press into greased mini-muffin pan with cookies up the side and pushed down in the middle. Bake for 10-15 minutes until deep golden brown.
Cool 5 minutes on wire racks.

With end of a wooden spoon, push down in center to create cups (push down all the way to the bottom. Trust me, you won't make a hole in the bottom, and this will allow enough room for all the inside goodness!)

Melt white chocolate chips and 3/4 cup peanut butter on low until creamy. Stir thoroughly to incorporate peanut butter and white chocolate. Pour into cookie cups. Refrigerate for 10 mins.

Melt semi-sweet chocolate chips and 1/2 cup peanut butter together. Pour over cookies.

Optional: Sprinkle with crushed up Nature Valley Bars while chocolate is still melted.

Refrigerate 1 hour. Push down and twist to get out.

Enjoy!