Basil Cous Cous Salad

This is SOOOOOO yummy. Everyone must try it!

Basil Cous Cous Salad
3 c. spinach/Euro mix lettuce
1/3 c. dried craisins
1/3 c. grated Asiago cheese
1/3 c. toasted pumpkin seeds or pine nuts
2 c. white corn
1 pkg. couscous, olive oil & garlic flavor (prepared per package instructions)

Dressing:
1 c. fresh basil leaves (roughly chopped)
1 c. mayonnaise
½ shallot, chopped
1 c. buttermilk
2 Tbs. red wine vinegar

Add ingredients in a blender and blend well. Salt & pepper to taste.
Toss with salad just before serving.

Carrian's One hour rolls

This recipe if from A Bountiful Kitchen who actually got it from "sweet basil". Great website with lots of great recipes. The "chef" is one of my sis-in-laws good friends.

I made these today and they were awesome. They are really easy. The only thing that took longer than expected was scalding the milk. It took me about 20 minutes because I did it in a double broiler. Maybe I'm doing it wrong?? If anyone has any tips....

Carrian's One Hour Rolls

Sweet Basil

print recipe

1 tablespoon yeast, rounded
1/2 teaspoon sugar

1 1/4 cup milk, scalded
4 tablespoons butter

2 eggs, beaten
3 tablespoons sugar
1 teaspoon salt

1/2 cup warm water
4 cups flour, plus more for kneading and surface

2 tablespoons melted butter, optional

Sprinkle the yeast and sugar over the warm water.
Melt the butter in the scalded milk. Stir to cool.
Mix eggs, 3 remaining tablespoons sugar, salt and dissolved yeast mixture to a bowl.

When milk mixture is cooled a bit (not hot), add to egg mixture.
Mix in flour. Knead dough on a floured surface, or in a mixer, adding flour until rolls are no longer sticky to touch.

This is where usually, rolls are left alone to raise for about an hour. No need with this recipe.
Roll out in desired shapes and place on lightly greased baking pan.
Place rolls in draft free place*, brush lightly with melted butter and let raise while oven is preheating. I left my rolls to raise until the rest of dinner was about 15 minutes away from being done.
Turn oven to 400 degrees and place rack in middle of oven. When oven is preheated, bake rolls for 10-12 minutes or until golden brown.

Tips:

-*Remember, when letting items raise on a kitchen counter, best to look for the warmest spot in the kitchen. Maybe it's the top of your dryer? Granite or stone surface counter tops are not a good choice unless you are trying to quickly cool items. Tke your hand and place it on the granite if you don't believe me. Always place a towel (or two) on a stone surface if leaving dough out to raise.

-**To make knot shapes, roll the dough out, cut into strips about 6 inches long, 1 inch wide and about 1/2 inch thick. Take the strip and tie into a loose knot. How loose? Not so loose that you can see through the knot. Snug, but not so tight the dough breaks. Tuck the ends under, place on baking sheet and brush top lightly with butter. It's not as complicated as it sounds. Just experiment with a few and you'll get the hang of it. You'll also discover how large or small you like the rolls.

-Do not add too much flour when kneading dough. This will produce a tough roll. Also, the roll will be hard to shape.

Breakfast casserole

1 26 oz frozen hash browns
1/4 cup melted butter
3 cups diced ham 0r 1 1b cooked bacon or sausage
8 oz each cheddar and swish cheese shredded
12 eggs beaten
3/4 cup milk

Spread potatoes in buttered casserole 9x13 pan. Pour butter on top and season with salt and pepper. bake 20-25 min at 425. or until lightly browned. Top with ham and 2/3 of shredded cheese. mix eggs and milk and pour over potatoes and top with remaining cheese and bake 35-45 additional minutes at 350

Waffle brownies

1/4 c. margarine
3 T + 1 1/2 t. cocoa
2 eggs, beaten
1/4 c sugar
1 c. flour
1/4 t. salt
1/2 t. vanilla

Preheat waffle iron.

Melt butter and add cocoa. Mix in sugar and beaten eggs. Add flour, salt, and vanilla and stir until well blended. Drop by teaspoons onto waffle iron. Put on teaspoon in each section of the waffle iron. Cook for 1 min.

Trey's (not Troy's:) Chicken Marinade

1/2 C. Italian Dressing (I use the one you mix yourself-good seasons, mixed according to directions)

1/2 C. Mrs. Buttersworth syrup
1 Tbsp Balsamic vinegar
1 Tbsp Worchestershire sauce
1 Tbsp Soy sauce
1 Tbsp Lemon Juice

4-8 chicken breasts

2 peppers (any color)

1 onion

Sliced provolone cheese

Marinade anywhere from 2-24 hours and double the mixture. Set aside 1/2 of it to use on the peppers and onions.

Grill chicken.

Slice peppers and onion lengthwise and saute in a little bit of oil. When they are tender, add in the marinade for just the last few minutes. When the chicken is done, put a spoonful of pepper/onion over top and then a slice of provolone cheese.

Bake in 350 oven till cheese is melted OR warm on grill.

Mississippi Mud Brownies

Brownies:
2 cubes butter
5 1/2 Tbsp cocoa
1 1/2 c flour
2 c sugar
4 eggs
1 tsp vanilla

Melt butter and add cocoa. Mix flour and sugar in separate bowl and add cocoa mixture. Beat the eggs in 1 at a time. Fold in vanilla. Put in greased 9x13 pan. Bake at 350 for 30-35 minutes.

Frosting:
1 cube butter
3 Tbsp cocoa
1/3 c milk
1 tsp vanilla
2 3/4 c powdered sugar

Boil butter, cocoa and milk. Take off heat. Stir in 1 tsp vanilla and 2 3/4 c powdered sugar. Pour over brownies and let gel. Brownies DO NOT have to be cool.

Quick and Easy Salsa

1/4 tsp garlic powder
1/2 tsp pepper
1 tsp salt
1/2 bunch cilantro
1-28 oz can chopped tomatoes
1-4 oz can diced green chiles
4-6 green onions, chopped
1/4-1/2 jalepeno, seeds removed & chopped

Put garlic, pepper, salt and cilantro in blender or food processor. Add juice only from tomatoes and process until cilantro is chopped. Add tomtoes and process carefully. Stir in chiles, green onions and jalepeno.