Yummy Dinner Rolls

Yummy Dinner Rolls

by: Adele Forsgren

3 cups Hot Tap Water

1 Tablespoon Salt

1/4 Cup Oil or Butter

1/2 Cup Sugar

2 Cups Flour

1 TBSP Yeast

Directions: Mix water, salt, butter/oil and sugar; then add yeast. Let stand until yeast gets bubbly. Add flour, 1 cup at a time, until you have a nice slightly sticky dough (about 4 more cups of flour). Make sure you mix each cup of flour well before you add the next cup. Pour onto a floured cupboard. Make into balls. Let rise on greased cookie sheet (fills an 11x17 inch pan perfectly.) These only need to rise once. Bake at 375 degrees for 15-20 minutes.

Grilled Corn and Black Bean Salad

Grilled Corn and Black Bean Salad

Kellee Stoering and KSL.com

Ingredients:

• 4 ears corn, shucked
• 1 can black beans, rinsed and drained
• 2 large Roma tomatoes, diced
• 3 avocados, diced
• 1/2 cup diced red onion
• 1/2 cup cilantro, chopped
• 2 Tablespoon fresh lime juice
• 2 Tablespoons olive oil
• 1 Tablespoon red wine vinegar
• 1 teaspoon cumin
• 2 teaspoons kosher salt
• 1/2 teaspoon pepper
• Large tomatoes for serving

Method:

1. Lightly brush corn with olive oil and season with salt and pepper. Grill over open flame until lightly charred.

2. Cut corn off the cob and place kernels in large bowl.

3. To the kernels add black beans and tomatoes. Toss to combine.

4. Add avocado, onion and cilantro. Mix well.

5. Add lime juice, oil, vinegar, cumin, salt and pepper. Mix all the ingredients well and check for flavor. Add more salt or lime juice if needed. Let salad sit for 10-15 minutes for flavors to combine. Serve in hollowed out tomato "bowl" if desired.

Variation: If corn on the cob is not available you can use frozen corn in an equivalent amount, and skip to direction #3.

Cream-Filled Pumpkin Cupcakes

Cream-Filled Pumpkin Cupcakes

Taste of Home & Kellee Stoering

Ingredients

• 2 cups sugar
• 3/4 cup canola oil
• 1 can (15 ounces) solid-pack pumpkin
• 4 eggs
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 
  FILLING:
• 1 tablespoon cornstarch
• 1 cup milk
• 1/2 cup shortening
• 1/4 cup butter, softened
• 2 cups confectioners' sugar
• 1/2 teaspoon Spice Islands®, All Natural, No Corn Syrup Added, Pure Vanilla Extract, optional
• Whole cloves, optional

Directions

• In a large bowl, combine the sugar, oil, pumpkin and eggs. Combine the flour, baking soda, salt, baking powder and cinnamon; gradually add to pumpkin mixture and beat until well mixed.
• Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
• For filling, combine cornstarch and milk in a small saucepan until smooth. Bring to a boil, stirring constantly. Remove from the heat; cool to room temperature.
• In a large bowl, cream the shortening, butter and confectioners' sugar until light and fluffy. Beat in vanilla if desired. Gradually add the cornstarch mixture, beating until smooth.
• Using a sharp knife, cut a 1-in. circle 1 in. deep in the top of each cupcake. Carefully remove tops and set aside. Spoon or pipe filling into cupcakes. Replace tops. If desired, add a clove "pumpkin stem" to the tops. Yield: about 1-3/4 dozen.

Hints:

• Make the Filling before the cupcakes so that it has time to cool properly.
• Make sure filling is completely cooled before going on to the next step.
• Whip filling until fluffy.
• Boil filling until it is creamy (pudding like).
• Add 1 tsp. Pumpkin Pie Spice to cupcake batter!

 

Chicken & Black Bean Enchiladas

Chicken & Black Bean Enchiladas

by: Kay Hodges

Mexican Gravy (recipe follows)

2 to 3 pounds chopped cooked Chicken

1 Onion, chopped

1 can chopped Green Chilies

8 Corn Tortillas

1 cup shredded Mild Cheddar Cheese

1 cup shredded Monterey Jack Cheese

1 can Olives, chopped

1 can Black Beans, drained

Directions: Prepare Mexican Gravy. In a mixing bowl stir together chicken, onions, chilies, black beans and 1 cup Mexican Gravy.

In crock pot (slow cooker)place first tortilla in the bottom after dipping into the Mexican gravy. Spread about 3 tablespoons of chicken mixture over tortilla and sprinkle with 1/8 of cheese and olives. Continue layering process until you get to the top of the crock pot. The final layer should be cheese and olives. Pour any excess gravy over the top of tortilla stack. Cook on low 4-6 hours on on High 1 1/2 to 1 1/2 hours.

Mexican Gravy

1/4 cup Butter

1/2 cup Chili Powder

1/3 cup Flour

1/2 tsp Garlic Salt

1/4 tsp Cumin

1/4 tsp Oregano Leaves

3 cans Chicken Broth (15 oz. each)

1 can Tomato Sauce (12 oz.)

Directions for Mexican Gravy: Melt butter in saucepan. In bowl, mix together dry ingredients. Slowly add dry ingredients slowly, stirring constantly. Mixture will become crumbly. Slowly add chicken broth to butter mixture, stirring constantly. Stir in tomato sauce. (Makes 2 quarts)