Chicken Divine....Prepare to taste Heaven!

The other day someone posted a comment on a post I did like YEARS ago on my family blog! It reminded me how simply divine this recipe is! Oh. Have. Mercy! No really though, this is a splurge...for one of those days when calories, and all of that lame kind of stuff, doesn't matter, but having something that tastes so good you can feel your toes tingle...that TOTALLY matters! Wanna knock the socks off of the folks at your next get together? Choose this! I promise it is going to please! I mean, how could it not when it looks like this.....

OH MERCY! Now, let's flashback to the post wherein this meal was prepared so you can get working on your grocery list, shall we? (OH, and keep an eye out for one of my VERY FAVORITE people of all time! Love you Carrie!)

I am coming at you from Ms. Carrie Norris's house in HENDERSON, NV. Right next to the flashing lights of VEGAS! 

Since we completely disagree with the "What Happens In Vegas Stays In Vegas" mantra...we are about to dish it all! 

Last night we made dinner for Dan's brother and sister-in-law and her parents. While trying to figure out what to make I remembered a meal that Ryan's aunt had prepared for us one night. She had recently sent me the recipe and it was TO DIE FOR...and from, if you ate it every night...I mean the butter...the cream....OH MY! It is divine! Which is why we thought to change it's formal name of "Butterfly Chicken" to "Chicken Divine" however, I think last night we had a moment where we called it "Dimpled Thighs Chicken" cause, well, lets just get to the recipe! You will see for yourself! For now, call it what you want!

We used Chicken Tenderloins, which worked marvelously! Otherwise, tenderize your chicken breast by beating the heck out of it with a hammer or the bottom of a pan while it is in a ziploc bag...or ask your local butcher to send in through the tenderizing machine once. Yeah, I think that sounds better! 

Dredge chicken in a mixture of flour, pepper and salt. The salt and pepper amounts are up to you, but don't be afraid! Add a good amount. 

Now, melt A CUBE OF BUTTER (I Know, Right?!) in a pan and brown the chicken. Don't cook it through, we are just browning here. While it is browning squeeze a lemon over the top of it. When the flour mixture gets a bit of brown tinge to it move the chicken into a 9x13 pan. 

Now, using your best "Suzie Homemaker" face, saute 1 1/2 lb sliced Baby Bella mushrooms in 2 T butter. NO ONE masters the "Suzie Homemaker" like Carrie! NICE! 

I love her A LOT by the way, have I mentioned that?! Well, I do! 

When the mushrooms are done spoon them all over the top of the chicken. A note on the mushrooms: You COULD use regular mushrooms, but I promise the flavor of the Portabella is PERFECT in this! AND they are so pretty with their brown outside! 

Now, you take a full pint of HEAVY cream and pour it all over the top. Really, make sure it is the HEAVY stuff. There is a BIG difference in the final result. Just make sure that when you do it, you bust out your "Suzie Homemaker"!

Pour it all over! Then use a fork to life the chicken and make sure that the cream gets all around it. 

Now grate some parmesan (DO NOT use the store pre-shredded type! By a brick and grate it yourself! You will be glad you did, and REALLY sad if you don't! I promise!) and sprinkle about 1 1/2 c. over the top! Don't even try the powder stuff! You need the REAL stuff for this one! 

Now bake in a 350 degree oven for 30 min or until the chicken is cooked through. 

Serve over noodles or rice or next to a baked potato. Honestly, this stuff was a HIT! It is SO yummy! I mean, how could it not be?! The cream? The Butter? The Cheese?! Yep, "Dimpled Thigh Chicken" it is!

No worries, we also served it with this beautiful salad! Spring Green Mix with onions, bacon crumbles, feta and craisins! DELISH!  Carrie also whipped up a fabulous dressing for the salad. It went a little like this:
Yummy salad dressing recipe:

1/2 c. white vinegar
1/2 c. white sugar
1/2 t. minced onion
1/2 t. dry mustard
1/2 c. olive oil
1 t. poppy seeds
1 t. salt

FOR THE CHICKEN DIVINE:

Ingredients: 

Chicken, tenerloins or tenderized breasts (about 15-20)

Flour (Enough to coat each tenderloin)

Salt (to taste)
Pepper (to taste, don't be stingy)

1 Lemon

1 cube + 2 Tbs. Butter

1 1/2 lb. Baby Bella mushrooms, sliced

1 pint Heavy whipping cream

1 1/2 c. freshly shredded Parmesan Cheese

ENJOY! 

Recipe #19: BAKED FRIED CHICKEN

This is a recipe I posted a while ago on Our Life Uncommon. It is blowin up the joint over at Pinterest, as of late! It is honestly the best chicken I have ever had! AND it is crazy easy! Today I thought I should share it here! I wouldn't want any of you to miss this glorious KFC remake! YUM!! Here is the exact post......

This is, hands down, a family favorite! Everytime I make this everyone goes nuts! I have actually made it a lot easy! It is super easy, so it is easy for big groups! I made it for our little family. Then I made it for the weekly Lindstrom gathering at my in-laws house, which usually includes about 20-25 people. Then, because it was such a huge hit there, we suggested to Jake & Tyler (cousin), whom are both working on their "Citizenship in the Community" merit badge for scouts, that this would be a great dinner idea for the Ronald McDonald House in SLC. A few days later, we were on our way up there. Salad, bread, corn, mashed potatoes & gravy and this chicken were all on the menu. The boys worked their little hineys off and we served nearly 50 people! We cooked 4 big bags of chicken tenderloin strips, about 100 strips in all, and we knew the meal was a success when there was only 1 piece of chicken left and a lot of happy faces! :)

I am pretty sure that I have discovered the KFC secret recipe! It is DEAD ON! It is also baked...not fried and there isn't any skin! So you get to enjoy the taste of the seasoning, instead of pulling it off because of the slimy skin!

This is super easy and you are TOTALLY going to love it!

ENJOY!

{Baked Fried Chicken}

Place thawed chicken breast tenderloin strips in a bowl of milk. Let soak for 20-30 min.

Mix in a Gallon Size Ziploc or Large Bowl:  

1/2 tsp. Salt

1 T Season All

3/4 tsp Pepper

1 c. Flour

2 tsp. Paprika

Preheat oven to 400 degrees. Cut 1/2 stick of butter into a few pieces and place in a 9x13 pan. Melt butter in pre-heated oven.

Spread melted butter around the bottom of the pan. Lightly spray the pan, if needed, to make sure that there are no dry spots.

Shake excess milk off of chicken and completely coat each piece with the seasoning mix. You can either shake the chicken in the bag, until coated, or dip each piece in the bowl until coated.

Place each piece of chicken in the pan.

Cook for 15 min. Turn each piece of chicken and continue cooking for 15 more minutes, or until cooked through.

ENJOY!

Recipe #17: PEPPER STEAK

PEPPER STEAK

From: World Wide Ward Cookbook

This meal really surprised me. I was a little unsure about it, but thought perhaps my hubby would appreciate something that says "steak" in it. The cooked peppers and celery....OH MAMA! Cooked celery, don't overlook it! It is DELISH!! 

OH and I have an announcement, believe it or not, Jake sang my praises through this whole meal! HE TRIED IT....AND HE LIKED IT, nay, LOVED IT! I was pretty pumped! So, this meal comes with Jake's stamp of approval, now that is a rarity! 

INGREDIENTS: 

• 1 lb. beef chuck steaks, fat trimmed
• 1/4 c. soy sauce
• 1 clove garlic
• 1 1/2 tsp. fresh ginger, grated, or 1/2 tsp ground ginger
• 2 T. Olive Oil (if you find you need more, add. Original recipe called for 1/4 c.)
• 1 c. green onion, thinly sliced
• 1/2 c. red bell pepper, cut into 1 inch squares
• 1/2 c. green bell pepper, cut into 1 inch squares (I was fresh out. Doubled the red peppers)
• 2 stalks celery, thinly sliced (don't skip this, even if you don't like celery)
• 1 T. cornstarch
• 2 Tomatoes, cut into wedges (optional, cause we are not fans at our house)

DIRECTIONS: 

• Cut beef across the grain into 1/4 inch thick strips. 
• In a medium bowl, mix soy sauce, garlic, ginger, and beef. Set aside. 
• Heat oil in a wok or large pan. 
• Add beef mixture and cook over high heat until beef is browned. 
• Simmer over low heat for 30 min. until beef is tender. 
• Add the veggies and cook over high heat for 10 min. 
• Combine the cornstarch with water and add to pan. 
• Stir and cook until the sauce thickens. 
• Stir in tomatoes and cook through. 
• Serve over mashed potatoes. 
• Makes 4 servings. 

Recipe #15: COCONUT SHRIMP w/ Tangy Dipping Sauce

COCONUT SHRIMP w/ Tangy Dipping Sauce

From: Pampered Chef "It's Good For You" 

OH MERCY! If you are a fan of coconut shrimp, but you are used to it coming in a fried form, you are about to LOVE me! These babies are DIVINE! The sauce just makes it even more perfect! LOVE IT! I could make this once a week....or per night! :) Serve it as a main course or appetizer....or heck, dessert! They are that good! 

INGREDIENTS: 

• 1 Lime
• 2 tsp. finely chopped fresh Jalapeno Pepper
• 1/2 c. Pineapple or Peach preserves (I actually used apricot, cause it was what I had) 
• 1 lb. uncooked shell-on large shrimp (about 21-25 count), peeled and deveined. 
• 2 Egg Whites
• 2 T Cornstarch
• 1 1/2 c. Sweetened Flaked Coconut

DIRECTIONS: 

• Juice lime to measure 1 T. of juice. 
• Remove seeds and finely chop jalapeno pepper. 
• In a bowl combine lime juice, jalapeno pepper and preserves. Mix Well. 
• Cover; refrigerate until ready to serve. 
• Preheat oven to 400 degrees. Line cookie sheet with parchment paper (or spray lightly, but I like  LOVE parchment paper). 
• Peel and devein shrimp, leaving tails on. 
• In small bowl, beat egg whites on high speed until soft peaks form (tips of peaks will curl down when beaters are lifted). 
• Place cornstarch and coconut on two separate plates. 
• Holding shrimp by the tail, coat shrimp with cornstarch. Dip shrimp in egg whites, then coconut to coat. 
• Arrange in a single layer on baking sheet. 
• Bake 16-17 minutes or until edges of coconut are deep golden brown. Turn once after 8 minutes. 
• Serve with sauce! 

Recipe #13: BBQ Chicken, Onion & Bacon Pizza

BBQ CHICKEN, ONION & BACON PIZZA

Started From: Pampered Chef "It's Good For You"

I say "started from" because I basically got the idea and then flipped the whole darn thing on it's head! I must admit that we have cheated and actually have had this twice....we love it that much! And guess what...it is divine without cheese! Who knew?! You can add it if you want, but really, it holds it's own beautifully without it! 

We have decided that we will be keeping all ingredients for this baby on hand, at all times. It seriously comes together and is served in less than 30 min! So easy! So yummy! 

INGREDIENTS: 

• 1 Large Onion, Sliced
• 4-6 slices bacon cooked and cut into small pieces
• 2 garlic cloves, minced
• 2 cups diced chicken (or 2 cans canned Kirkland, we've tried it! Totally works great!) 
• 1 Package (10 oz) refrigerated pizza crust (I used Pillsbury, it doesn't have dairy)
• Parsley for garnish
• 2 plum tomatoes (optional)
• 1 c. Shredded cheese (optional)
• Sweet Baby Rays BBQ Sauce (or other favorite)

DIRECTIONS:

• Saute onion, bacon & garlic. Cook until onion is tender and bacon is cooked through. 
• Stir in Chicken.
• Stir in BBQ Sauce until it is the consistency you like. We like A LOT of BBQ Sauce. 
• Unroll package of pizza crust and press with fingers or roll out on a lightly sprayed cookie sheet. 
• Spread chicken mixture over the top of the dough leaving just a bit of crust visible around the edges. 
• Add cheese and tomato, if desired. 
• Sprinkle with fresh or dried parsley. 
• Bake at 425 for 18 minutes, or until the edges of the crust start to turn golden brown. 
• Remove from Oven and let stand for 10 min. 
• Cut serve and ENJOY! 

DAY 10: Zesty Beef Pot Roast

ON THE MENU: 

• Zesty Beef Pot Roast
• Mashed Potatoes
• Green Salad

ZESTY BEEF POT ROAST

From: Pampered Chef: It's Good For You

OUR RATING: LOVE IT

The flavor on this roast is different than I expected. It truly is zesty. It's not over the top, it is just right and SOOOO good! Honestly, my roast cut wasn't the best. A little tougher than I would like. I am going to for a better cut next time and cooking it long and slow. I corrected the recipe to include a long slow cook time. I do love a good crock pot meal! 

By the way, have you noticed yet that we eat a lot of green salad? Well, this is one of the only things my Mallory will for sure eat. Meat does not appeal to her at all. She always has to choose a protein, like yogurt or milk to go with dinner, but salad is a good way to get veggies in my kids! They both love it...and honestly, I do love a good crisp salad WAY more than I like a cooked soggy veggie...just sayin! 

INGREDIENTS: 

• 1 Tbs. Chili Powder
• 1 tsp. Ground Cumin
• 1 tsp. Dried Oregano Leaves
• 1 Boneless Beef Eye of Round or Beef Top Round Roast (3-3.25 lbs)
• 2 Garlic cloves, pressed or minced
• 1 Medium Onion, sliced
• 1 3/4 c. Water
• 1 3/4 tsp. Better than Bouillon or Bouillon granules
• 1 c. Thick and Chunky Salsa
• 1/4 c. All-Purpose flour
• 1/2 c. Cold Water
• 2 Tbs. Snipped Fresh Parsley

DIRECTIONS:

• Combine Chili Powder, Cumin & Oregano; mix well. 
• Press seasonings evenly over surface of beef roast. 
• Heat skillet to High. Add a little oil and garlic. 
• Add the roast to the pan. Brown on each side, turning often to avoid burning. 
• Slice onion. 
• Mix salsa, water and bouillon in a small saucepan. Bring to a boil. 
• Place roast in a Crock Pot and turn heat to low. Pour salsa/broth mixture over the top and arrange onions over the roast. Cook for 6-7 hours or until meat thermometer registers the correct temperature for a fully cooked roast. 
• Place roast on a plate and "tent" with tin foil. Let rest for 15-20 min. before cutting. This lets the juices settle down a bit and keeps the meat juicy. 
• Place flour in bowl, add water and whisk until smooth. 
• Pour remaining broth and onions from the Crock Pot back into a sauce pan. Bring to a boil over medium heat. 
• Slowly stir in flour/water mixture. Boil for 1 minute or until thickened. Stir in parsley. 
• Serve meat over mashed potatoes and pour gravy over the top. 
• Let me know how much you love this! :) 

TOMORROWS MENU:

• Leftovers
• Guacamole
• Tomatillo Salso

DAY 7: Pumpkin Soup & Homemade Bread

ON THE MENU:

• Pumpkin Soup
• Homemade Bread
• Green Salad

PUMPKIN SOUP

From: Vita Mix: Whole Food Recipes

OUR RATING: NO GO!!

Well, we discovered that we are NOT pumpkin soup people. I've heard people say how much they like it and I have been curious. Turns out, we may be pumpkin pie people, we may enjoy a good pumpkin bread or muffin, perhaps even a few pumpkin chocolate chip cookies, but pureed pumpkin soup....Nope! So this recipe is for those of you that can't get enough of the stuff! Enjoy! 

INGREDIENTS:

• 2 c. Chicken or Vegetable Broth
• 1/2 c. unsweetened Coconut Milk
• 3 c. canned Pumpkin
• 1 c. Onions, sauteed
• 3 Garlic Cloves, roasted
• 3 T. Brown Sugar
• 1 tsp. Paprika (optional)
• 1/2 tsp. Cayenne Pepper (optional)
• 1 tsp. Nutmeg
• Salt and Freshly Ground Black Pepper, to taste

DIRECTIONS:

• Place all ingredients in a Vita Mix or other blender in order listed. Secure lid. 
• Mix on high speed. Run for 6-7 minutes. (This heats the soup in a Vita Mix. I would imagine it would do the same in other blenders.)
• Serve Immediately

HOMEMADE BASIC WHITE BREAD

From: Kitchen Aid Cookbook

OUR RATING: LOVE IT

Ok, so I haven't tried it. I am not a bread person! So, I left this one to the bread critics and this baby is passing with flying colors! It is super soft and moist and one thing that I really appreciate...it is easy and smells DIVINE! Give it a try! 

INGREDIENTS:

• 1/2 c. Low-fat Milk (use coconut milk for non-dairy)
• 3 Tbs. Sugar
• 2 tsp. Salt
• 3 Tbs. Butter or Dairy Free Margarine (Safflower or Earth Balance is best)
• 2 packages Active Dry Yeast
• 1 1/2 c. Warm Water (105-115 degrees)
• 5-6 All Purpose Flour

DIRECTIONS:

• Place milk, sugar, salt and butter in small saucepan. Heat over low heat until butter melts and sugar dissolves. Cool to lukewarm. 
• Dissolve yeast in warm water in warmed mixer bowl. Add lukewarm milk mixture and 4 1/2 c. flour. Mix with a dough hook on medium-low for 2 minutes. 
• Continuing on medium-low, add remaining flour, 1/2 cup at a time (dough should clean the sides of the bowl. Add a bit more flour if needed), and mix about 1 1/2 minutes, or until dough starts to clean sides of bowl. Knead on same speed about 2 minutes longer, or until dough is smooth and elastic. Dough will be slightly sticky to the touch.
• Place dough in greased bowl, turning to grease top. Cover. Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk. 
• Punch dough down and divide in half. Shape each half into a loaf and place in a greased bread pan. Cover. Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk. 
• Bake at 400 degrees for 30 min., or until golden brown. Remove from pans immediately and cool on wire racks. 

TOMORROWS MENU:

• Leftovers
• On the brightside....Pumpkin Muffins for breakfast...and they are DELISH!

Day 5: White Chili

ON THE MENU: 

• White Chili
• Green Salad

WHITE CHILI

From: Worldwide Ward Cookbook

OUR RATING: LIKE IT

Ok, I have to admit that I need to try this again! I would double the broth...and maybe even more. There is a limey green chili-ness about it. The flavor is great...it's just the lack of broth that left me wanting. I will have to say...I had some family over and everyone else totally loved it. Ryan said he wants it to make it back to our table again. So....it will! By the way, I doubled the broth and it's seasonings & made a couple other little changes for you below! Your welcome! :) 

INGREDIENTS:

• 5 c. Water
• 2 tsp. Lemon Pepper
• 2 tsp. Ground Cumin
• 3 1/2 c. Cubed Chicken Breast (Season with an additional 1 tsp lemon pepper & 1 tsp cumin. Cook thoroughly) or replace with Tofu for a vegetarian version.
• 1 c. Onion, chopped
• 1 Clove Garlic, minced
• 2 Tbsp. Butter (can use a dairy free version)
• 2 (19 oz) Cans of White Corn (can use frozen)
• 2 (4 oz) Cans Diced Green Chiles, undrained
• 2 (15 oz) Cans White Beans, undrained
• 5 Tbsp. Lime Juice

DIRECTIONS:

• Bring Water to Boil with Lemon Pepper and Ground Cumin. 
• Add Chicken to water. 
• In a frying pan, cook onion and garlic in butter until tender; add to soup. 
• Stir in Corn & Green Chiles. Bring to a boil. 
• Add Beans & Lime juice. Cook until heated through. 
• Can serve with chips, sour cream, and cheese. 
• Makes (8 Servings)

TOMORROWS MENU:

• Teriyaki Pork Stir Fry

DAY 2: Sweet & Saucy Meatballs & Homemade Strawberry Ice Cream (made in a blender)

ON THE MENU: 

• Sweet & Saucy Meatballs
• Mashed Potatoes
• Green Salad
• Dessert: Strawberry Ice Cream (DF,SF)

SWEET & SAUCY MEATBALLS

From: "The Pampered Chef: It's Good For You"

OUR RATING: LOVE IT!!
Oh, were these ever delicious! They were seriously fantastic! The combination of spices with the cranberry sweet sauce is out of this world! This is definitely making it's way back to our table, and soon!

MEATBALLS:

• 1/4 C. Chopped Onion
• 1 Package (1.25 lbs) Lean Ground Turkey
• 1 Egg White
• 1/4 Seasoned Dry Bread Crumbs (I used Panko Crumbs and threw in about 1 tsp or so of Italian Seasoning).
• 1 tsp. Dried Thyme Leaves
• 1 Garlic Clove, pressed
• 1/2 tsp Salt

SAUCE:

• 1 can (8 oz) Jellied Cranberry Sauce
• 1/4 c. Ketchup
• 1/4 c. Orange Marmalade (I had apricot preserves on hand and used that. Worked great!)
• 2 T. Brown Sugar, packed
• 1 T. Worcestershire Sauce

DIRECTIONS:

1. Preheat oven to 400 F. In a bowl combine turkey, onion, egg white, bread crumbs, thyme, garlic & salt. Mix gently but thoroughly. 
2. Shape mixture into small balls; place in a single layer over the bottom of a deep baking pan (9x13). Bake 15 min; drain. 
3. While baking, combine sauce ingredients in a small bowl. Mix well. After meatballs are drained, pour sauce over the meatballs; mix gently to coat them evenly. Return to oven; continue baking 15 min, or until cooked through. Stir gently before serving. 

And for dessert: 

STRAWBERRY ICE CREAM

From: "VitaMix Whole Food Recipes For Better Living"

OUR RATING: LOVE IT!!

I wish I had a picture of my husbands face when he tried this! See with his whole dairy allergy thing, and the fact that he doesn't really like soy or rice ice cream, this is the first ice cream he has had in a long time! And what a way to come back! This is super creamy and full of flavor! It was seriously delish! Add to that there isn't any sugar and WE HAVE A WINNER! Warning: Ice Cream Headache ahead! Go slow and control yourself please! :) 

INGREDIENTS:

• 1 c. liquid lite non-dairy creamer
• 1 lb. frozen strawberries
• 1/2 c. Stevia or other natural sweetner
• 1/2 tsp. vanilla

DIRECTIONS:

      Place all ingredients in a heavy duty blender in the order listed above. Blend on high until the sound of the motor changes and 4 mounds form in the mixture. Don't overmix or the mixture will begin to melt. If you want to thicken the mixture, or if it is more the consistency of a shake, add another cup of frozen non-dairy creamer cubes (freeze in ice tray). Other fruit may be substituted.

TOMORROWS MENU:

*Parmesan Chicken & Pasta

*Italian Rosemary Bread

*Strawberry Limeade

*Dessert: Apple Cherry Crisp 

DAY 1: Almond Chicken Stir Fry & Dairy Free, Sugar Free Fresh Pineapple Shake

ON THE MENU: 

• Almond Chicken Stir-Fry over Brown Rice
• Perfection Rolls
• Garden Salad
• Dessert: Fresh Pineapple Shake (Dairy Free-DF, Sugar Free-SF)

Here is the low down.....

ALMOND CHICKEN STIR FRY over Brown Rice

From "VitaMix Whole Foods Recipes For Better Living" 

OUR RATING: LOVE IT!!

This was seriously YUM! We are off to a good start with this one! This is SUCH a great stir fry! The almonds, the sauce, the red peppers, they all make this so fabulous! And it was super fast and easy to make! Huge hit and a definite for the family cookbook! 

• Spray or heat a little olive oil in a large pan or wok. 
• Stir fry 2 c. diced chicken breast until thoroughly cooked. (Skip the chicken for a vegetarian option. You can add tofu instead, if you would like.)
• Add 1 c. chopped broccoli and stir fry for approx. 3 min. 

• While chicken & broccoli are cooking prepare and dump in a large bowl:

*1 Garlic Clove, Minced

*1 C. Carrots, Grated

*1 C. Celery, Chopped

*1 C. Red Bell Pepper, Chopped

*1 C. Green Bell Pepper, Chopped

*1 C. Green Onions, Chopped

*1 C. Mushrooms, Sliced (Optional)

*1 C. Sliced Almonds

• Add all items in large bowl to the chicken and broccoli. Add a little more oil or spray, if needed. Cook until Crisp-Tender. 

• Mix in blender: 

*1/4 C. Lite or Regular Soy Sauce

*1 1/2 C. Water

*2 Tbs. Cornstarch

* 1 T Cooking Sherry (water may be substituted)

*1 tsp. Stevia (or other natural sweetener)

*1 tsp. Chicken bouillon

*Red Pepper, to taste

• When Veggies are Crisp - Tender, Pour sauce over stir-fry.

• Cook until thickened. Serve over steamed brown rice. 

BEST. STIR-FRY. EVER! 

PERFECTION ROLLS

From "World Wide Ward Cook Book Mom's Best Recipes"

OUR RATING: 3 out of 5

Don't take my word for it. I do NOT like most breads. Oh the yeast! It almost kills me! The smell, the taste! Oh my! My hubby said these were great and I don't really feel like the rating is all that fair since this was my first roll baking experience EVER! Not to mention, I made them with heavy duty whole grain wheat, instead of the flour it calls for. I will try the again with flour and see if they get a higher rating. I will keep you posted on this one! 

Ingredients: 

*2 Pkgs Dry Yeast

*1/4 c. Lukewarm Water

*1 c. 70% Shortening (this is the lower fat version)

*1 c. Sugar

*2 Eggs

*2 tsp. Salt

*1 C. Boiling Water

*1 C. Cold Water

*6 1/2 - 7 C. Flour

Directions:

Dissolve yeast in lukewarm water. Set aside. Using electric mixer, cream shortening and sugar. Add eggs, salt, and boiling water. Add cold water and yeast mixture. Sift in half of the flour and mix with mixer. Add rest of the flour and mix by hand. Place dough in greased bowl. Brush top of dough with shortening. Cover and let rise 2 -3 hours or until doubled in size. If you live in a dry and arid climate, cover the dough with a warm, moist cloth with the bread rises; in more humid climates, use a dry cloth. For rolls, place in greased pan, and cover. Let rise for 1 hour. Place pan of rolls in cold oven. Back at 400 for 25 min. Makes 9-12 Servings.  

 FRESH PINEAPPLE SHAKE

From "VitaMix Whole Food Recipes For Better Living"

OUR RATING: LIKE IT

The lower rating is because this was supposed to be ice cream! :) It just didn't want to set up like the recipe said. That being said, we loved it as a shake. It was fresh and light instead of heavy and over sweet. We will have this again! 

INGREDIENTS: 

*4 C. Frozen Liquid Lite Non-Dairy Creamer (pour into ice cube trays and freeze ahead of time)

*1 Fresh Pineapple. Remove skin and core. Cut in large chunks. 

*1/2 tsp. Vanilla

*Stevia (or other natural sweetner), to taste. 

DIRECTION: 

In a heavy duty blender place all ingredients in the container, in the order above. Blend until the sound of the motor changes and 4 mounds form, or until blended thoroughly. You may have to stop the machine and press the ingredients down, if you are not using a VitaMix or other heavy duty blender. If the mixture is thick, you can eat it as an ice cream, or add liquid creamer or coconut milk to thin out a bit. 

TOMORROWS MENU: 

*Sweet & Saucy Meatballs

*Mashed Potatoes

*Green Salad

*Dessert: Strawberry Ice Cream (DF,SF)