Pesto, Tomato and Mozzarella Grilled Cheese

Pesto, Tomato, Mozzarella Grilled Cheese

For 1 sandwich:

2 slices of bread
Pesto as needed
2-4 slices of tomato
1-2 slices of mozzarella cheese
butter

Spread butter on outside of each slice of bread. Heat a skillet over medium heat. Spread pesto on inside of each slice of bread. Lay tomato and mozzarella on top of one slice and top with the other slice. Grill as you would any grilled cheese.

Easy Dinner Rolls

Easy Dinner Rolls 

2 1/2 C. warm water 2 Tbsp. yeast 2/3 C. sugar 6 - 8 C. flour 2 eggs, beaten 1/3 C. shortening, melted and cooled 1 1/4 C. powdered milk 1 Tbsp. salt In a large bowl, dissolve yeast in warm water with the sugar; let stand 5 minutes or until frothy on top.  Add two cups of the flour along with the remaining ingredients.  Stir together until combined.  Stir in remaining flour, 1 cup at a time until a soft dough forms.  It should pull away from the sides of the bowl.  Use as little flour as possible, so your rolls will be soft.  Knead dough, by hand, just a few times in the bowl.  Cover and let rise until doubled about an hour.  Roll out to 1/2'' thickness on a lightly floured surface.  Spread with 2 Tbsp. softened butter.  Cut into strips and roll up.  Lay seam side down on greased baking sheet.  Cover and let rise until doubled about an hour.  Bake at 350°F for 15-20 minutes or until tops are browned.  Remove from oven and brush tops with melted butter.

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Banana Bread

Banana Bread

3 bananas, mashed

1 C sugar

½ C butter, softened

2 eggs

1 tsp. baking soda

1 tsp. salt

3 Tbsp hot water

2 C flour

Mix sugar, butter, and bananas. Add eggs, salt and flour, mix well. Dissolve baking soda in water and then add to bread mixture. Mix well. Pour into a greased bread pan. Bake at 350°F for 50-60 minutes or until cooked through. 

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Sourdough Starter

Sourdough Starter

2 C flour

3 Tbsp. sugar

1 Tbsp. yeast

½ tsp. salt

2 C warm water

Mix everything in a large glass bowl. Cover with a cloth and set in a warm draft free place. Stir with a  wooden spoon several times each day for 2-3 days. Refrigerate.

To use, remove amount of starter needed for your recipe. Replenish every 7-10 days by adding equal parts of water and flour. I usually use 1 or 2 cups depending on how much starter I have used. Let stand at room temperature overnight after replenishing. Return to the refrigerator.

Italian Sausage and Rice Casserole and Onion Cheese Bread

Italian Sausage and Rice Casserole

1 (4 oz) box long grain and wild rice

1 lb. Italian Sausage

1 small onion

3 stalks celery, sliced thinly

1 (4 oz) can sliced mushrooms

1 (10 oz) can cream of mushroom soup

1 (8 oz) can sliced water chestnuts

Salt free seasoning to taste

Cook rice according to package directions. While the rice is cooking brown the sausage and onion in a skillet. Combine rice with sausage, onion and all remaining ingredients. Pour into a casserole dish and bake at 350 degrees for 40 minutes, covered. Uncover and cook 20 minutes more.

Onion Cheese Bread

1 small onion

Oil as needed
1 egg, beaten
1 ½ C biscuit mix
1C shredded cheddar cheese, divided
1C Milk
1Tbsp dried parsley

Nonstick cooking spray
4Tbsp butter

Sauté onion in a small amount of oil until tender. Mix onion, egg, biscuit mix, ½ C cheese, milk and parsley in a bowl. Spray a bread pan with nonstick cooking spray and pour batter into pan. Top batter with butter, sliced into thin pats, and remaining cheese. Bake at 400 degrees for 20 minutes or until cooked through.