Saturday, May 29, 2010

Orange Rolls

Judy's orange roll recipe

(I always double)
1T yeast to 1/4 c. warm water - a little warmer than room temp w/1-2 t sugar in the water
1c. scalded milk or 1 cup powdered milk (1 cup warm water to 2/3 c. powder - follow package instructions)
let yeast rise to top of cup

1/2 c oil
1 tsp salt
1/3 cup sugar
mix above 3 ingredients and cool
When cool add 2 c. flour and beat well
Add 2 eggs and yeast mix when cool

Add 1T grated orange peel
1/4 cup strong concentrated orange juice -  mix with the grated orange peel

Add 3-3 1/2 c. flour
Knead or mix on Bosch 8-10 minutes on high until smooth and elastic

Transfer dough to oil lined bowl and coat dough in oil.  Cover with a towel and let raise 1 1/2 hours

Divide dough into halves and roll into a circle 1/2 inch thick
Form into loose crescent rolls.
Put 2 doz rolls onto a large cookie sheet
Raise for 30 minutes
Bake 12 min at 400

Frost with icing right out of oven

1 tsp grated orange peel
2T orange juice concentrate
1 c. powdered sugar

Friday, May 28, 2010


Filo dough
4 chicken breasts shredded
1 large onion finely chopped
2 cloves minced garlic
1 tsp crushed oregano
1/3 cup canned chopped green chilis
1 tsp ground cumin
1/3 cup light sour cream
1/3 cup bottled taco sauce

Preheat oven to 350.  Spray a large non-stick fry pan with cooking spray.  Cook onion and garlic over medium heat until they are softened.  Add 1T of water if they start to stick and stir often.  Remove from heat and stir in remaining ingredients and adjust seasonings to taste.


For each Chimichanga, lay 2 stacked sheets of Filo on a clean flat surface with the long side at the edge or the work table nearest you.  Spray with cooking spray.  Fold left to right like a book.  Give filo a 1/4 turn to that the long side is nearest you once a gain.  Place 1/3 cup filling 2 inches from the edge nearest you and spread into a small rectangle about 5x2.  Fold both sides of the filo toward the center then carefully roll up to enclose the filing.  Place on a baking sheet.  Spray chimichangas with cooking spray.  Bake for 18-20 minutes or until golden brown.

Serve on a bed of shredded lettuce topped with sour cream, diced tomatoes, sliced green onions and salsa.

Contributed by Michelle Olsen

Tuesday, May 18, 2010

Cheesecake Factory Luau Salad recipe

This is one of my ABSOLUTE FAVORITE salads ever. Kind of fancy, but I love it!

Mixed greens
4 Grilled chicken breasts, sliced into thin strips
1 Red bell pepper, sliced into thin strips
1Yellow bell peppers, sliced into thin strips
Fresh green beans, blanched, cut into 3-inch pieces
Cucumber slices
1/4 Red onion, cut into small pieces
1 Fresh mango, cut into small pieces
8 (6-inch) egg roll wrappers, fried crisp
4 ounces sweet and sour sauce
4 ounces macadamia nuts, toasted and chopped
1 tablespoon sesame seeds, toasted
4 ounces carrots, peeled, sliced into 1-inch thin strips
1 ounce green onions, sliced into 1-inch thin strips
1 teaspoon salt
1/4 teaspoon ground black pepper

1 cup balsamic vinaigrette
1/4 cup seasoned rice vinegar
1/4 cup granulated sugar
1 teaspoon sesame oil

Place the lettuce mix, chicken, bell peppers, green beans, cucumber slices, carrot slices, green onions, red onion, and mango, into a large mixing bowl. Season the ingredients with salt and pepper.

Whisk together the balsamic vinaigrette (your favorite choice), seasoned rice vinegar, granulated sugar, and sesame oil. Drizzle the dressing into the bowl with the salad ingredients, and gently toss together.

Brush a little sweet and sour sauce onto each crispy egg roll wrapper. Build the salad in each serving bowl with alternating layers of salad mixture, a crispy glazed egg roll wrapper, more salad mixture, another crispy glazed egg roll wrapper and then the remaining salad mixture.
Sprinkle the macadamia nuts and sesame seeds all over each salad.

Saturday, May 8, 2010

...Polka Dot Baby Shower...

...Sugar & Spice & Everything Nice...
Our dear friend, Jessica is having her first girl (she has 2 boys already) any day now. We had a grand time showering her with gifts this week. Here are some of the pictures:

The magnificent 'candy bar'...
The hostess asked a few ladies to bring a dozen cookies each. The polka-dot display amidst the cookies was visually entertaining in and of itself!
The amazing Jaimie Butner was the woman power behind all the pink and polka-dots! I can't think of a better way to celebrate the arrival of a new baby girl!
Alyssa and Brooke (they were Jessica's specially invited guests) said to their Mom 'this is just like the 'Sweet Shop'! Can we really take a bag of goodies home? Is this what you always do at baby showers?' LOVE IT!
They had no idea I was taking these pictures... it was so much fun to watch them! Giggle, giggle.
Joselyn and her chocolate-and-vanilla-and-pink milk in old fashioned glass bottles was entertaining to us all!

Joselyn decorated beautiful edible treats... real eye candy!

I admit it. My goodie bag-to-go contained the swirled lollipops! My girls loved them, and I love bringing treats home.

Oh la la!
Jaimie~ where did you find the perfect marshmallows?