Coney Island Sliders (another word for burgers...just small but plump)

Up until recently I had no idea what "sliders" were.  And if you don't know either then don't feel bad.  I've come to find out its just like a hamburger pattie but smaller and thicker.  I wanted to try it out for myself.  I found a recipe to my liking and to my surprise I think this recipe is FAN-TASTE-IC!

 So juicy, so delicious, i easily gobbled up the whole hamburger, er...Slider.
 This recipe is barbeque-y and packed full of simple but great flavors.  I just wish I made fries to go with it.  But its so good it really is great all on its own.
nuff talk!  Try it, i can't imagine you not liking it. :o)

 Coney Island Sliders

 1/3 Cup brown sugar
 1 cup ketchup
 2 tsp chili powder
 1 medium white or yellow onion
 2 med. chili peppers or 1 Bell pepper (i used a 4 oz can green diced chilis)
 1 1/2 lbs 90% lean ground beef
 1/2 Tbsp olive oil
 12 whole wheat dinner rolls

- In a wide, shallow pot, combine 1/2 cup water, brown sugar, ketchup and chili powder.  Stir well and bring to a boil over med-high heat.  Reduce heat(on low) to a simmer and cover.
 -Meanwhile, thinly slice onion and peppers.  Salt and pepper beef and shape into 12 small balls, lightly press to form (thick) patties.
-Heat oil in lrg, non-stick skillet over med-high heat. ((Do NOT press down on burgers!)) Fry burgers until brown on each side, about a minute per side.(cause you'll cook it more later)
 -Remove burgers and set aside.  Add sliced onions and peppers into skillet and cook until tender, about 3 minutes.
_add 1/2 cup water to skillet and stir and scrape up the brown bits of flavor.
-now combine onions into sauce pot, then add burgers and replace lid.  Simmer on low at least 20 minutes, up to an hour for best flavor. (you can toast your buns and set aside while you wait.)
-Serve onto buns with plenty of sauce mixture. Enjoy!

 Serves 6
 Approximate Serving size (two sliders): 560 cal, 16 g fat, 95 mg cholesterol, 44 g protein, 60 g carbs, 11 g fiber, 811 mg sodium (dependent upon how much salt you add to your patties), 26 % cal from fat.
 From: azcentral.com

Flourless Peanut butter cookies

These are beyond Neat-O!

Just peanut butter, egg, sugar(pretty much) and done!

Next time I make these I think I will drizzle chocolate on top.  These things kept me coming back for more...cause theres NO flour!  Cheap, gluten-free,tasty treat. :)

Flourless Peanut butter cookies

Yeilds 18 cookies

1 Cup PB

1 Cup Sugar

1 large egg, lightly beaten

1 tsp vanilla extract

Coarse sea salt(optional)



Directions:

Preheat the oven to 350 degrees F and place racks in the upper and lower third of the oven.

In a medium bowl, mix the peanut butter, sugar, egg and vanilla until well combined. Spoon 1 tablespoon of mixture about 1 inch apart onto ungreased baking sheets. Flatten the mounds with the tines of a fork, making a crosshatch pattern on the cookies. Sprinkle coarse salt on top of the cookies.

Bake until golden around edges, about 10 minutes, switching the position of the pans halfway through baking. Transfer to racks to cool. Repeat with the remaining dough.

Butter-Cream Frosting

Whats great about this reciepe is that you already have these ingredients on hand.  So now there wont be an excuse for not buying frosting at the store...you can just make it!

5 Tbsp flour
1 Cup milk
1 tsp vanilla
1 Cup sugar
1 Cup butter, room temp

In med saucepan, add flour into milk and whicsk to combine.  Then place saucepan on medium heat.  Whisk while it heats & thickens and stop when very thick(like tooth paste).  Cool mixture completely.  Add vanilla to cooled mixture. In separate bowl combine sugar & butter and whip it until light and fluffy.  Add flour mixture and whip it on med-high until it resembles whipped cream.(about 45 seconds or more)

Avocado Ranch Dressing

Mmmmm...i Have never tried this...but someday i will. 
Its one of those i-stashed-this-recipe-centuries-ago,-forgot- about-it-and-found-it.  See this is why i blog these things...because in most cases i probably would have never found this and therefore never known the greatness of this recipe had i just put it here in the first place.



Now that frustration is released...shall we?...

image

You need:

 2 good sized,ripe avocados
1 C favorite ranch dressing
 1/2 C Milk
1/2 sour cream (when i jotted this down i seemed to have slipped on the volume, your guess is just as good as mine.)
 1/4 C fresh lime juice
 2 tsp hotsauce
 1/2 tsp pepper
 1/4 tsp garlic powder
 

1.  Cut avocado in half, take out bulb and spoon out meat into blender. 
2. Add in remaining ingredients. 
3. Process until smooth, stopping to scrap down sides. Makes 2 2/3rd Cups

Sweet & Spicy Chicken

total time: 55 minutes  serves 4

 1T olive oil
 1T chili powder
1 T brown sugar
 1 T dried oregano
 S& P
one 3 1/2 - 4 lb chicken, cut into 10pcs

Heat  oven to 400F.  In a small bowl, combine the oil, chili powder, sugar, oregano, 3/4 tsp salt and 1/4 tsp pepper.

 Pat the chicken dry with paper towels.  Place the chicken in a roasting pan and rub with the spice mixture.  Roast until cooked through, 45 - 50 min.  serve.

Source: Real Simple Mag,  June 2009, pg 30

Roast Beef & cheddar roll-ups

hands on time: 15 minutes  Serves 4

4 oz cream cheese, softened
2T prepared horseradish
4 Lg flour tortillas
1 head romaine lettuce, tough ribs removed
8oz thinly sliced deli roast beef
4oz cheddar, thinly sliced

>In a small bowl, combine the cream cheese and horseradish. Spread evenly over each tortilla
>Layer the tortillas with the lettuce, roast beef, and cheddar & roll it up!

 from: realsimplemag, June 2009, pg 28

Cookin with my cast iron

I recently bought a cast iron skillet(when i say recent i mean today.  Its a lodge cast iron 12", its huge and i only paid $12 for it!  I've wanted one but just couldn't bare to pay the price for a new one-thank goodness for thrift stores.  Anywho, time to time i come across a recipe that looks awesome but cant make because it requires a cast iron skillet/etc.  Well, here are two that i've been saving till i could get my hands on one.

  Queenie's Peach cobbler

• 1 stick of butter
• 1 C sugar
• 1 C flour
• 1/4 tsp salt
• 2 tsp baking powder
• 1 C whole milk
• 1 can sliced peaches, don't drain     
• I personally like some cinnamon in my mixture...so im going to add 1 tsp cinnamon

Melt butter in skillet.  In separate bowl mix sugar, flour, salt, powder, and milk.  Pour mixture into prepared skillet and add peaches.

Bake @ 350 degrees for 30-40 minutes.
from: www.cookingincastiron.com 
image

Nectarine brown butter buckle
from here 

3/4 cup (6 ounces) unsalted butter, plus additional for greasing pan
1 1/2 cups (6 3/4 ounces) all purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
Pinch of allspice
1 cup (7 ounces) sugar
2 large eggs
2/3 cup whole milk or buttermilk
1 1/2 pounds nectarines, halved, pitted and cut into 1/2-inch thick wedges (about 4 cups)
1 tablespoon lemon juice

Streusel
Reserved butter from cake (above)
1/2 cup (3 1/2 ounces) sugar
1/2 cup (2 1/4 ounces) all purpose flour
1/4 teaspoon cinnamon
Pinch of salt
Brown your butter: Melt butter in a small/medium saucepan over medium-low heat. It will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty. Stir frequently, scraping up any bits from the bottom as you do. Keep your eyes on it; it burns very quickly after it browns. Set aside and let cool (the fridge will hasten this along).
Prepare you pan: Preheat oven to 350°F. Line the bottom of a 10-inch round cake pan, springform or cast iron skillet with parchment paper and butter the paper and rest of the pan generously; set aside.
Make the cake: Whisk flour, baking powder, salt and allspice in medium bowl to blend. In a large bowl, whisk together 1/2 cup cooled browned butter (set aside remaining 1/4 cup for topping), sugar and then eggs, one at a time. Stir in milk or buttermilk. Stir dry ingredients into this wet mixture; mix until just combined and spread batter in prepared pan. Toss nectarine wedges with lemon juice and arrange them in a single layer on top of the batter.
Make the streusel and bake the cake: Stir remaining brown butter, sugar, flour, cinnamon and salt together until large crumbs form. Sprinkle the nectarine-topped batter with crumbs. Bake until top is golden brown and tester inserted into center comes out with moist crumbs, about 40 to 45 minutes. Let cool in pan for 5 minutes before flipping out onto a cooling rack.

the most blogged about by Nie of famous oreo cookie recipe

Taken from: Cjanes blog


oreo cookies
(a la julie)



1 package of devil's food cake mix
2 eggs
3/4 cup of shortening

blend all together at once.

roll soft dough in small balls
on a cookie sheet.
(don't press down,
keep balls intact before baking)

bake at 350 degrees
for 8 minutes
(don't you dare over-bake)


frosting for the middle:

8 oz. cream cheese
1/2 stick of butter
2 tsp. vanilla
2 to 4 c. powdered sugar
mix until smooth.

when cookies are cool:
frost backs of cookies
and make sandwich with another cookie.


but the real test is "are they really considered homemade if its from a box?".

No.

so i did find this one:

chocolate cookies

1 1/4 cups unsweetened cocoa powder
1 3/4 cups all-purpose flour
2 tsp baking soda

Whisk together. In separate bowl, whisk together:

1 cup butter (If you use unsalted (why?) add 1/8 tsp salt)
1 cup white sugar
3/4 cup packed brown sugar
2 eggs

Combine. Drop small cookies onto greased cookie sheet and bake for 8-10 minutes at 350. Move to wire rack after they’ve cooled.

Whipped Cream Cream Cheese Frosting

1 1/2 cups heavy whipping cream

Whip until quite stiff (but not quite butter-like). In separate bowl, beat:

1 (8 ounce) pkg cream cheese (I use Neufchatel, because I am extremely calorie-conscious)
1 cup white sugar
1/8 tsp salt
1 tsp vanilla

Fold whipped cream into cream cheese mixture. If too soft, refrigerate for a bit (and next time whip the cream more before folding, and don’t over-fold). Assemble cookies, or just scoop a large dollop of frosting onto a cookie en route to your mouth



now you tell me which one you like best. Please share if you've made both and which you prefer. thx

picture found here

anyone up for Orange Julius...DIY style?

Ever wondered what that secret ingredient was that made the drink taste soo good? Yeah, its vanilla. FYI- if you can get yr hands on Mexican vanilla, im talking full blown bought and shipped right from outta there kind, then yr set...its(in my opinion) the best vanilla you can buy.

Orange Julius- this is the shizzle!

1/2 Cup. sugar

1 1/2 cups. water

1/2 cup. milk

1 tsp. vanilla

1 6 oz. orange juice ( i just buy the reg size and split in half)

33 or so ice cubes

blend in blender.

Ta Dah! mmmm...its that good.

The winner of Best Flaky Piecrust illustration

(these pictures are making want white granite tops)



"1.Make the dough
In a food processor, pulse the flour, butter, sugar, and salt until the mixture resembles coarse meal with a few pea-size clumps of butter remaining.

2.Mix the dough
Add 2 tablespoons of the water. Pulse until the mixture holds together when squeezed but is still crumbly (add more water, a little at a time, as necessary). Avoid overprocessing, which will make the dough tough.


3.Refrigerate the dough
Place the still crumbly mixture on a sheet of plastic wrap. Shape it into a 1-inch-thick disk, using the plastic wrap to help. Wrap tightly and refrigerate until firm, at least 1 hour and up to 3 days. (The dough can be frozen at this point for up to 2 months.)


4.Knead the dough
Place the disk of dough on a floured piece of parchment or wax paper. Using your knuckles, make indentations around the perimeter of the dough (this will help prevent cracking when you roll the dough out).


5.Roll dough into a circle
With a floured rolling pin, roll the dough into an 11-inch circle (work from the center outward, and use the parchment to rotate the dough). Flour the rolling pin, parchment, and dough as necessary to prevent sticking.


6.Fit dough into a pie plate
Loosen the dough from the parchment and carefully transfer to a 9-inch pie plate. Fit the dough into the plate (avoid stretching). Trim the dough to a 1-inch overhang and tuck it under itself to create a thick rim.

7.Press the dough
With the index finger of one hand, press the dough against the thumb and forefinger of the opposite hand; continue around the perimeter of the crust. Refrigerate for at least 30 minutes and up to 2 days before using. "

So THATS how you do it! I knew the sculpting part but could never figure out why mine was so little. Now that is some Crust i tell ya. Can't wait to try. And Parchment paper?? Genius! who'd a thunk

From: realsimple mag or go to site

Rich Cocoa aka Magic Cocoa

Ingredients
1/2 gallon whole milk
1 12-oz. bag Premium Dark Cocoa Candy Melts ($4, wilton.com) or semisweet chocolate chips






Directions
1.Heat the milk over medium-low heat; don't let it boil. Add about 1/4 cup of the Candy Melts or semisweet chocolate chips to each of 8 mugs and fill them with the hot milk. Stir.

Brussels Sprouts

I see them at the farmers market all the time but not like im gonna be adventurous to just buy them and then later not eat them. Better find out about them..i thought. So heres what i found.

Why the Sprouts?

"Cruciferous vegetables like brussels sprouts are packed w/ phytonutrients that are thought to booset health and may help prevent some forms of cancer. you'll also get a good helping of

vit C,

dietary fiber,

via A and

potassium

in the slightly bitter sprouts."

:How do pick good ones?:

"Look for firm, compact, heads that are bright green in color and free of lemishes. Avoid: puffy or light for their size. The smaller the sprouts, the sweeter they'll be; less than 1 " in diameter is preferable."

:Delicious ways to eat them:

Fettuccine with Brussels Sprouts and Prosciutto

"Saute thinly sliced sprouts in butter until tender. Toss with cooked fettuccine, sliced prosciutto , and grated parmesan."

Sprouts and Apples

"Toss thinly sliced sprouts with thinly sliced apples, fresh thyme, olive oil, and fresh lemon juice."

article via: Realsimple mag

Sweet potato Buttermilk Pie

an alternative to pumpkin...I can't wait to try it!

"Whipped egg whites give this pie a frothy texture, buttermilk gives it a tangy flavor and together you end up with a sweet potato pie that’s less leaden and more cheesecake-like than the tradition. Yes, I know you read that whole sentence and only registered the word “cheesecake”!

Oh, and Alex and I don’t see eye to eye on the lemon juice in this recipe. I find the lemon distracting, and slightly clash-y with the cinnamon and warm spices in this pie, and possibly overpowering the sweet potato flavor. Alex likes the extra tanginesss. I’m going to leave it up to you depending on where you want your pie to be on the acidic scale. I believe the buttermilk alone will give you some brightness but the lemon will take it a step further.

1 1/2 pounds sweet potatoes (about 2 medium potatoes), peeled and chopped into a 1/2-inch dice
4 tablespoons unsalted butter, melted
2 tablespoons fresh lemon juice (optional)
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
3 large eggs, separated
1/2 cup sugar
2 tablespoons all-purpoe flour
3/4 cup full- or lowfat buttermilk (or, you can make your own)
1 All-Butter, Really Flaky Pie Crust (a half recipe will yield a single crust), prebaked (instructions below)
Whipped cream, for serving

Preheat the oven to 375°F.

Pour 1 1/2 inches of water into a 3-quart stock part with a strainer basket suspended over it and bring to a boil over medium-high heat. Add the sweet potatoes, cover and steam until fork-tender, about 20 minutes. Place the steamed sweet potatoes in a large bowl and let cool to room temperature. Mash them into a smooth puree with a fork or potato masher (though I suspect that a potato ricer would also do a great job). You should have 1 1/4 cups puree; discard any excess (by topping with a pat of butter, sprinkling with salt and making yourself a most-excellent snack). Add the butter, lemon juice if using, nutmeg, cinnamon and salt and mix thoroughly with a wooden spoon or rubber spatula after each addition.

In a small bowl, beat the egg yolks lightly with a whisk, about 30 seconds. Add the sugar and beat until they’re a creamy lemon-yellow color, about 1 1/2 minutes. Add the egg mixture to the sweet potato mixture and stir until the eggs are thoroughly incorporated and the filling is a consistent bright orange color. Add the flour a little at a time, stirring after each addition until thoroughly incorporated. Add the buttermilk and again stir until smooth and even.

With a cleaned whisk (or electric hand mixer), whisk the egg whites to soft peaks in a clean, dry bowl. With a wooden spoon or rubber spatula, gently fold the egg whites into the sweet potato-buttermilk mixture until thoroughly combined. Pour the mixture into the prebaked crust and bake on the middle rack of the oven until the center is firm and set, 35 to 40 minutes.

Remove the pie from the oven and cool completely on a rack. Serve at room temperature (or cold from the fridge; you can cover it with plastic wrap before chilling) with a dollop of whipped cream."

From smittenkitchen.com

Lion House dinner Rolls

2 cups warm water (110 to 115 degrees)
2/3 cup nonfat dry milk (instant or non-instant)
2 tablespoons dry yeast
1/4 cup sugar
2 teaspoons salt
1/3 cup butter, shortening, or margarine (I use canola oil)
1 egg
5 to 6 cups all-purpose flour, or bread flour

In large bowl or electric mixer, combine water and yeast; let sit 5 minutes.
Add dry milk yeast, then sugar, salt, butter, egg, and 2 cups flour.
Mix on low speed until ingredients are wet, then for 2 minutes at medium speed.
Add 2 cups flour; mix on low speed until ingredients are wet, then for 2 minutes at medium speed. (Dough will be getting stiff and remaining flour may need to be mixed in by hand).
Add about ½ cup flour and mix again, by hand or mixer.
Dough should be soft, not overly sticky, and not stiff (It is not necessary to use the entire amount of flour).
Scrape dough off sides of bowl and pour about one tablespoon of vegetable oil all around sides of bowl.
Turn dough over in bowl so it is covered with oil. (This helps prevent dough from drying out).
Cover with plastic and allow to rise in warm place until double in size, about 45 minutes.
Scrape dough out onto floured board.
Divide dough into two.
Turn dough over so it is floured on both sides; gently flatten to about 1 inch thick.
With rolling pin, roll out to a rectangle about 12 inches long, 8 inches wide, and ¼ inch thick.
Brush with melted butter.
With pizza cutter or very sharp knife, cut dough in half to make two strips about 4 inches wide.
Make cuts through strips of dough every 2 inches, making about 12 pieces of dough.


Starting with short end, roll up one piece of dough, with butter on the inside.
Place roll on parchment-lined pan with other short end down on the paper (I just use a greased pan).
Repeat with remaining pieces of dough. Be sure all rolls face the same direction on baking pan.
Cover lightly with plastic wrap and allow to rise until double in size, about 1 to 1 ½ hours.
Bake at 350 degrees for 20 minutes, or until light to medium golden brown. Brush tops of rolls with melted butter. Makes 2 dozen rolls.

Helpful Tips for Making Rolls

Always add flour gradually and keep dough as soft as you can handle. A soft dough will produce a lighter roll.
It is not necessary to use the entire amount of flour called for in the recipe—add only enough flour to make dough manageable.
To shorten dough's rising time, use one of these methods:
1) When dough is thoroughly mixed, oil bowl and cover dough with plastic wrap. Fill sink or larger bowl with about 2 inches of hot water or enough water to come about half or three-fourths the way up outside the dough bowl. Place bowl of dough in bowl of water and allow to rise until double in size.
2) Just before mixing dough, turn oven on lowest possible temperature. Place a pan of hot water on bottom oven rack. When dough is thoroughly mixed, place in oiled bowl. Cover dough with plastic wrap; place in oven. Turn oven off, shut oven door, and allow dough to rise until double in size, about 50 to 60 minutes. Shape or cut into desired rolls. Place rolls on greased or parchment-lined pans and allow to rise until double in size. Bake according to recipe.
Brush top of rolls with butter when first taken from oven.

Just in time for the season...Soups

heres a selection of stews for me to try...I suck at making my own so i went here to find others.

Yummy Beef or Venison Stew

see pic here

~Ingredients~
3 pounds venison (deer meat)
7 cups water as needed
5 cubes beef bouillon cube
1 onion, thinly sliced
1/3 cup all-purpose flour
2 tablespoons vegetable oil
1 1/2 cups sliced carrots
1 1/2 cups chopped celery
1 1/2 cups potatoes, cubed
1/2 cup all-purpose flour
1 cup hot water

added by me: 1/2 tsp thyme

~Directions~
1.Cut meat into bite-sized pieces. Mix with onions, and toss mixture with 1/3 cup flour. Heat oil in a large saucepan, and cook over medium low heat until browned.
2.Place browned meat and bouillon cubes into crock pot. Add water until meat is covered with 1 inch liquid. Cover. Slow cook on high for about 5 hours. This should be long enough to make meat very tender.
3.To thicken up the gravy, mix 1/2 cup flour with 1 cup hot water until flour is dissolved. Pour into crock pot, and stir. Repeat if not thick enough. If you are not using veggies, the stew is ready to pour over the rice now. If you are going to use veggies, add them now. Cook until vegetables are tender.

Cookie Pie crust

20 minutes
Prep: 10 minutes Cook: 10 minutes
340 calories per serving view nutrition facts
1 pie crust suggest servings


~Ingredients~
1/2 cup margarine melted
3 tablespoons powdered sugar
1/2 teaspoon baking powder
1 cup flour, all-purpose

Directions
In a small mixing bowl, mix together all ingredients.

Press into a 9-inch pie dish.

Prick with a fork.

Bake at 475 degrees for 8 to 10 mintues

Chewy Carmel Popcorn (balls)

This is sooo good.



1/2 of 14 oz. pkg. caramels
1 tbsp. water
2 tsp. butter(imma freak and used 3tbsp)
7 c. popcorn (i used generous helpings)

Pop the corn in microwave or in popcorn machine(if you use popcorn machine use 1 CUP kernels in half increments)


Combine caramels, water and butter in microwave safe bowl. Microwave 1 1/2 minutes. Stir until smooth. Then pour melted caramel over popcorn; mix well. Spread out onto cookie sheet and let cool (1/2- 1 hour) Optional: OR shape into balls.

Shaping into balls make sure to coat your hands in butter then sculpt.











Trust ME, its worth all the goo!

Easy Chocolate-carmel popcorn

This sounded well fitting for fall/October...


prep: 15 min Total: 1 hr 5 min Makes 18 servings

Need:
1 bag(14oz) Kraft caramels (about 50)
3 tbsp butter or marg
2 tbsp water
12 cups air-popped popcorn
1 cup planters cocktail peanuts(optional)
4 squares Baker's semi-sweet baking chocolate, finely chopped(im sure you can substitute when i figure that out i'll let you know.)


Preheat oven to 300 F. Place caramels, butter and water in heavy saucepan. Cook on low heat until caramels are completely melted, stirring freqently.

Combine popcorn and peanuts in large bowl. Drizzle with the caramel mixture; toss to evenly coat. Spread onto greased large baking sheet.

Bake 20 minutes stirring after 10. Sprinkle with chocolate; toss using two spoons until well mixed. Spread onto sheet of waxed paper; cool completely . break apart into small clusters or individuals. Store in tightly covered container at room temp 4 up to a week.

Lamb chops with potato-carrot pancakes

* new...i might try this someday*
Hands-on: 25 min
total time 25 min
serves 4

ingre:
3/4 Cup fresh mint, chopped
1 shallot, chopped
2 tbsp rice vinegar
5 tbsp olive oil
kosher salt and pep
8 1-inch-thick lamb chops(aobut 2 lbs total)
2 russet potatoes (1lb), grated
2 large carrots, grated(1/4 lb)


What to do:
1.Heat oven to 400 F. In small bowl, combine the mint, challot, vinegar, 3 tbsp of oil, and 1/4 teaspoon each salt and pepper.

2.Heat a large skillet over med-high heat. season the lamb with 3/4 tsp salt and 1/4 tsp pep. In batches, brown the chops, about 2 min per side; transfer to a backing sheet . roast for 4/6 min for med-rare.

3. in a bowl, combine the potatoes and carrots. form into 4 pancakes. Heat the remaining oil in a large nonstick skillet over med heat. Cook pancakes until browned, 4-6 min per side. serve with the lamb and mint sauce.

*are you liking my humor?*

Treat : Ballon Balls

Ingredients for Dough:
3 C. Milk
1 C. Potato Flakes
1 Tbsp. Salt
3/4 C. Sugar
1/2 C. Butter
4 Eggs
7-8 C. Flour1
1/2 Tbsp. Yeast




Instructions:
Scald Milk, Melt Butter. Place potato flakes, salt, sugar, milk and butter in mixer.Stir briefly and bring mixture to a lukewarm temperature.
Add eggs, yeast, and flour 1 Cup at a time, mixing well between additions. Mix until dough pulls away from the side.
Place dough in a large greased bowl, cover lightly with saran wrap, and let rise until doubled in bulk.
Smash dough down, and form balls for rolls.


Some More Ingredients:
1 Bag Marshmallows
4 Cups Granulated Sugar
4 Tbsp. Cinnamon
4 Sticks of Melted Butter



additional Instructions:
Combine Sugar and Cinnamon. Dunk marshmallows in melted butter and then completely cover in Cinnamon sugar mixture.Place covered marshmallow inside of dough balls and close them up by pinching the bottom and twisting it shut.
Next dunk dough ball (with marshmallow inside) into melted butter and then immediately into the cinnamon sugar.
Continue the same procedure until all the marshmallows and dough are used up.
Place dough balls (with marshmallows inside) onto greased cookie sheet. Don't bake more than 12 per cookie sheet.
Bake at 375 for 19-22 minutes. Remove from oven and dump them upside down on waxed paper.
*When you bake them, the marshmallow melts inside leaving the roll hollow. Sorry the recipe is sort of hard to follow. I promise that they aren't hard to make, it's just hard to write down how to make them.


courtesy of:
http://tatertotspot.blogspot.com/