Blue Ribbon Overnight Rolls

This recipe is perfect because you make the dough the night before you bake these rolls. It's easy to have rolls hot out of the oven at your convenience and who doesn't love that? I used unbleached white flour, so these look more like wheat.  Recipe from all recipes.com

1 (.25 ounce) package active dry yeast (2 1/2 teaspoons)
1 cup warm milk
1/2 cup white sugar
2 eggs, beaten
1/2 cup butter, melted
1 teaspoon salt
4 cups all-purpose flour

THE NIGHT BEFORE:

     1.  Mix together yeast, milk and sugar in a large bowl (I use my stand mixer bowl). Let stand for 30 minutes. 

     2.  Mix eggs, butter and salt into yeast mixture. Mix in flour, 2 cups at a time. Spray a large bowl with non-stick cooking spray and place dough inside. Cover with wax paper. Let dough stand at room temperature overnight.

IN THE MORNING:

     3.  Divide the dough in half. Lightly flour your work surface, then roll each half into a 9-inch round circle. Cut each round into 12 pie-shaped wedges (triangles). Roll up each wedge starting from the wide end to the tip. Place on greased cookie sheets. Let stand until ready to bake.

     4.  Bake at 375 degrees F (190 degrees C) for 12-15 minutes.

Makes about 24 rolls. Each roll: 138 calories, 4.7 g. fat, 20.7 g, carbohydrates, 3.2 g. protein, 29 mg. cholesterol, and 135 mg. sodium.

Coconut Milk Mac & Cheese

Well, I've been MIA for a while because we just moved in June and I'm still unpacking and getting organized. Combine that with the fact that it's summer and I haven't always been as excited to cook as I usually am and suddenly, it's been months since I've posted a new recipe.

My family has even been complaining about my lack of enthusiasm in the kitchen and it's going to change. I'm ready to cook, bake and I'll be ready to feed homemade cookies to any neighborhood kids that walk through my door!

My kids haven't stopped talking about this "amazing mac & cheese" that they had at their new friends' home last week. I called Jen up today to ask for the recipe and was surprised at the secret ingredient... Coconut milk! It's a unique and easy recipe that we all loved and I hope you will too! Recipe from Jen Carroll...

1 (16 oz.) box of uncooked pasta (elbow macaroni or shells)
1 tsp. chicken bouillon
1 tsp. paprika
Half of a 13.5 oz. can of coconut milk (I used lite)
2 cups shredded cheese
salt and pepper, to taste

Boil pasta according to package instructions and drain. Return pasta to pot. Add chicken bouillon and paprika and mix well. Add shredded cheese and stir until cheese melts. Pour coconut milk over the pasta and stir until incorporated. Add more coconut milk if needed to reach the desired consistency. Season with salt and pepper to taste. Serves 5-6. 

*** Since you'll have leftover coconut milk, may I suggest you use it to make Tropical Breakfast. It's SO good!

BBQ Shredded Chicken and Caramelized Red Onion Ranch Spaghetti

I know some of you may be skeptical when you first see this, I admit I was a little the first time I made it but I was pleasantly surprised. If you are a lover of BBQ chicken pizza (like me) you are sure to love this. It has all the same flavors but in pasta form. Even my husband who claims he doesn't really like BBQ sauce loved this one. 

recipe from Jen @ the Picky Palate

• 1 lb thin spaghetti noodles
• 4 Tablespoons extra virgin olive oil
• 1/2 large red onion, peeled and finely chopped
• 2 Tablespoons dry Ranch Dressing Mix (I use a little more) 
• 3/4 Cup chopped fresh cilantro leaves
• Shredded BBQ Chicken (I just cover 8 chicken tenders with BBQ sauce and bake for 30 minutes at 350) 

Cook spaghetti noodles according to package directions; drain and rinse with cold water to stop cooking.  Place olive oil into a large pot over medium heat.  Saute red onions until softened and golden.  Add cooked spaghetti to onions; mix and add dry Ranch Dressing seasoning and cilantro leaves.  Season with a pinch of salt and pepper to taste.  Place noodles onto serving plates and top with warm shredded BBQ chicken.  Garnish with cilantro leaf and serve.

6 servings