Bread machine rolls by Marie Dwyier

9 ounces warm water (1 cup plus 2 Tbsp.)
3 cups bread flour
2 Tbsp. dry milk
3 1/2 Tbsp. sugar
1 tsp. salt
3 Tbsp. butter
2 tsp. yeast

Add ingredients to bread machine pan in order listed. Use dough setting on bread machine. When done, place dough on floured surface. Let rest 15 minutes. Finish as desired. Place on greased baking pans of sheets; cover and let rise in a warm place until double in size, about 45 minutes to 1 hour. Brush with butter and bake in a 350 degree oven for 15-20 minutes.

**Joy's grandma has used this recipe to make the best rolls for years. So easy and yummy!

Sweet Dinner Rolls by Donna West

1/2 cup warm water
1/2 cup warm milk
1 egg
1/3 cup softened butter
1/3 cup white sugar
1 tsp. salt
3 3/4 cups flour
1 package yeast

Place all ingredients in order in bread machine. Select dough/knead. When cycle finishes, turn dough onto a lightly floured surface. Divide in half. Roll each half into a 12 inch circle. Cut each circle into 8 wedges and roll tightly. Cover and let rise 1 hour in warm place. Bake at 400 degrees for 10-15 minutes.

**I deviated from the instructions and pinched the dough off into balls. I froze the balls in a ziplock bag. On Christmas Eve, I let the dough thaw in the refrigerator and then used the balls to make monkey bread, our traditional breakfast meal on Christmas morning, also known as Jesus' Birthday Cake.

Duggar Homemade Rolls by Michelle Duggar

1/2 cup shortening
1/2 cup sugar
1 tsp. salt
2 pkg. yeast
2 cups flour

Combine first 5 ingredients in large bowl and cut with pastry cutter.

2 eggs beat in 2 cup measuring cup, fill cup to 2 cup mark with hot water. Pour over dry mixture.

Slowly add 3 cups flour. Cover and let rise 20 minutes in warm oven. Pour onto floured surface. Knead. Flatten with hands into large pizza shape. Cut with pizza cutter in to 16 slices. Roll up from wide end to point. Place in greased pans leaving space for rolls to double in size. Cover and let rise in warm oven at least 20 minutes. Remove from oven. Preheat oven to 375. Bake 20-30 minutes. Immediately brush with melted butter.

**I found this recipe in the Duggar's website. Very good rolls! I tried making this recipe in the bread machine but it did not turn out. Best to use with a mixer.

Jean's Favorite Cheese Soup by Jean Roy

1 1/2 quart water
2 1/2 cubed potatoes
1 cup celery, diced
1 cup onion, diced
4 chicken bouillon cubes
1 bag frozen California-style vegetables
2 cans cream of chicken soup
1 pound Velveeta

Cook water, potatoes, celery, onion and bouillon cubes for 20 minutes. Add vegetables and cook until tender. Add chicken soup and Velveeta; simmer and stir.

**I used frozen hash brown potatoes (half a bag) and this turned out wonderfully. Joy isn't a big soup eater but he really liked this one. Very thick and hearty. I found this recipe in the holiday cookbook put out by the Sarcoxie/Pierce City/Jasper newspapers. Whoever Jean is, she makes a mean bowl of soup!

BBQ Pork Chops by Wilma Jenkins

BBQ Pork Chops

4-6 pork chops
1 can cream of mushroom soup
1 cup ketchup
1 Tbsp. Worcestershire sauce
1/2 cup chopped onion

Mix and pour over meat. Bake 2 hours at 375.

**This is an old recipe of my mom's. She was one heck of a good cook and if she said something was "good", then it is truly GOOD. I actually cooked this one in the crockpot instead of the oven and it was very good and tender. In the Maberry household, you can't go wrong with ketchup and cream of mushroom soup! haha

Blueberry Zucchini Bread by Amanda McCullah

BLUEBERRY ZUCCHINI BREAD

3 eggs, lightly beaten
1 cup oil
3 tsp. vanilla extract
2 1/4 cups sugar
2 cups shredded zucchini
3 cups flour
1 tsp. salt
1 tsp. baking powder
1/4 tsp. baking soda
1 Tbsp. cinnamon
1 pint fresh blueberries

Preheat oven to 350. Lightly grease 2 loaf pans. Beat together eggs, oil, vanilla and sugar. Fold in zucchini. Beat in flour, salt, baking powder, baking soda and cinnamon. Gently fold in blueberries. Pour in pans. Sprinkle with oatmeal crunch topping (see below). Bake 50 minutes or until done.

OATMEAL CRUNCH TOPPING
1/2 cup brown sugar
1/2 cup flour
1/2 cup butter
2/3 cup oats
1 Tbsp. cinnamon

Mix brown sugar and flour, cut in butter. Add oats and cinnamon.


***I received this recipe from a dear friend and made it for my Christmas tea. It is excellent and very moist (my regular zucchini bread recipe is a little on the dry side). The blueberries and oatmeal crumb topping gives it that "something extra". I used my very own home grown zucchini from the garden this summer.

New recipes I tried for Thanksgiving

CARAMEL NUT DELIGHTS
1 package caramels
1 1/2 Tbsp. evaporated milk
2 cup nuts (I used cashews)
10 ounces almond bark

Line 2 baking sheets with waxed paper and butter slightly. Melt caramels and evaporated milk, stirring frequently. Quickly stir in nuts. Drop by rounded teaspoonfulls onto the buttered wax paper. Allow to cool. Melt almond bark and dip caramels in chocolate to coat. Place on waxed paper until chocolate is set.

PUMPKIN BARS (more like cake)
1 3/4 cups flour
1/2 tsp. baking soda
1 1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1/4 tsp. EACH ground cloves, ginger and nutmeg
1/2 cup butter, softened
1 cup brown sugar, packed
3 large eggs
1 cup pumpkin (not pie filling)
3/4 cup milk
1 cup chopped nuts (optional)

Heat oven to 350. Coat a 15x10x1 jelly roll pan with cooking spray. Line bottom and sides with wax paper; coat paper with spray. Beat butter and sugar until smooth. Add eggs and pumpkin. Add dry ingredients alternating with milk. Stir in nuts. Bake 20 minutes. Let cool and ice with cream cheese icing. (8 ounces cream cheese, 1/4 cup butter, 3 cups powdered sugar).

TURTLE PUMPKIN PIE
1/4 cup caramel ice cream topping
1 graham cracker crust
1 cup cold milk
2 pkg. vanilla pudding
1 cup canned pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tub cool whip

Pour caramel into crust. Sprinkle with chopped nuts if desired. Beat milk, pudding mixes, pumpkin and spices until well blended. Stir in cool whip. Pour into pie crust. Refrigerate at least 1 hour.

EASY CAULIFLOWER & BROCCOLI AU GRATIN
1 package frozen cauliflower
1 package frozen broccoli
4 ounces cream cheese
1/4 cup milk
1/2 cup sour cream
1 1/2 cup sharp cheddar

Microwave vegetables until tender. Mix cream cheese and milk until well blended. Add sour cream. Pour over vegetables and sprinkle with cheddar cheese. Microwave 2 minutes or until cheese is melted.

SALSA ROLL-UPS
1 package cream cheese
1/2 cup salsa
1 cup shredded cheese
chili powder
4 flour tortillas

Stir cream cheese and salsa together. Spread on tortillas and sprinkle with cheese and chili powder. Roll up and slice. Refrigerate.

SAUSAGE HASH BROWN CASSEROLE
2 lbs. sausage, browned
2 cups shredded cheddar
1 can cream of chicken soup
1 cup sour cream
8 oz. French onion dip
30 oz. frozen hash brown potatoes
onion, bell pepper if desired

Combine cheese, chicken soup, sour cream, dip, onion, peppers, salt and pepper. Fold in thawed potatoes. Mix well. Spread half of hash brown mixture into bottom of 9x13 pan. Sprinkle with half of sausage. Repeat layers. Bake at 350 for about 1 hour or until casserole is golden brown. Can be made ahead and frozen.