Homemade Yeast Rolls

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Yes...I made the above rolls :)  And yes...they are VERY, VERY, VERY good & addictive!  Beyond all of this though, I am proud to announce that I have beaten a long term struggle with yeast.  For years, I have been going into battle with our breadmaking friend....and have been losing the fight....every single time. And as if this isn't enough, I have lost the fight against making my mother's famous yeast rolls as well.  Her recipe has been handed down from generation to generation and I, for the life of me, cannot duplicate her scrumptious rolls to save my life. 

The rolls that are pictured above highly resemble hers.  So much so that my cousin even asked me if it was our family's sacred bread recipe.  I told her they weren't and that this was a completely different recipe all together. 

Maybe comparing this recipe to my mother's recipe will help me figure out what I'm doing wrong. In the mean time though, I will stick with this one because it is the one and only yeast roll recipe that has turned out to be a success in my kitchen :)

Homemade Yeast Rolls

(adapted from allrecipes.com)

½ cup water

½ cup milk

1/3 cup white sugar

2 and ½ teaspoons yeast (Fleischmann’s BreadMachine Yeast…make sure it is at room temp. when using it)

1 tsp. salt

1/3 cup butter, softened

1 egg

3 and ¾ cups all-purpose flour

Directions:

Mix the water and milk and place in microwave for 1 minute and 15 seconds. Pour into Kitchen Aid mixer and stir in the sugar until it dissolves. Stir in the yeast. Wait 10 minutes…it will start getting foamy. Mix in the salt, butter, and egg.

Start mixing in the flour, a half cup at a time until it is gone.

Cover with dish towel and let it rise for about 45 minutes…on a warm surface (usually the stove with the temp. set to 200 degrees).

Grease a 13x9 inch baking pan with butter. Punch the dough down and divide it into little balls. Place the balls, sides touching in the pan. Preheat oven to 350 degrees. Cover with dish towel again and let it rise for an hour.

Bake for 15 minutes or until the tops of the bread turn light brown.

Top with melted butter and serve.

Chicken Chile Spaghetti

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What else can I say about this dish?  If you are seriously craving some major comfort food, this is the meal to make.  Just reading the ingredients alone may result in a coronary blockage.  You have butter.  You have Velveeta cheese.  You have noodles (and I'm not talking about those heart healthy wheat noodles either).  This dish is enough to even make Paula Deen proud :)  As a matter of fact, she probably has a recipe similiar to this one somewhere that is floating around :) 

I just want to point out though, that it's not every day or every week that I make this recipe.  I only tend to make it when we have tons of Velveeta cheese left and I don't want to waste it.  My husband isn't much of a Velveeta fan, but he definitely does not mind it in this recipe.  Since my family is trying to watch our weight, I made a casserole dish full of this today and froze half of it so we wouldn't be left with trying to eat it all this week. 

Sooooo...without further adeu...here are the ingredients for this recipe.  Please don't freak out when you read them.  And if you do make it, I suggest either freezing half of it like we did or distributing it amoung neighbors and co-workers :)  Or making it for a get together.  Either way you choose, have fun eating it :)

I'll let the pictures do the rest of the talking....

Preheat oven to 350 degrees. 

Cook your chicken for around 40-60 minutes.  When it's done, take the chicken out and shred it.  Save the liquid that the chicken was in and cook the noodles for 8 to 10 minutes. 

While the noodles are cooking, chop your veggies (yes, there are actually vegetables in the recipe).  Melt all the butter in a pan and saute' the veggies in the butter until tender and soft.  Let the heart clogging begin.....

Once the noodles are cooked, drain them and place them back in the pot.  Add the shredded chicken, vegetables, and cubed processed cheese.  Stir together.

Take these babies..............

......and drain all the liquid from the mushrooms and half the liquid from both of the tomatoes.

Add them to pot and give everything one last good stir.  You can really start to smell the aroma of the chiles during this process...

Bake in a 9x13 casserole dish for 20 minutes until hot and bubbly.

My kids absolutely love this dish!

As you can see though, my daughter (the picky one) had to take out all the veggies and mushrooms.  But she did eat the rest :)

Chicken Chile Spaghetti

(adapted from allrecipes.com)

1 pack of chicken breasts

6-10 oz. of vermicilli pasta (or whatever pasta you have on hand)

3/4 cup of butter

4 stalks of celery (yes, there are veggies in it)

1 clove of minced garlic

1 chopped onion

1 green or red bell pepper, chopped

2 (10 oz) cans of diced tomatoes with green chile peppers

1 lb. processed cheese, cubed

2 (4.5 oz) cans sliced mushrooms

Cook your chicken for around 40-60 minutes. When it's done, take the chicken out and shred it. Save the liquid that the chicken was in and cook the noodles for 8 to 10 minutes.

While the noodles are cooking, chop your veggies. Melt all the butter in a pan and saute' the veggies in the butter until tender and soft.

Once the noodles are cooked, drain them and place them back in the pot. Add the shredded chicken, vegetables, and cubed processed cheese. Stir together.

Drain all the liquid from the mushrooms and half the liquid from both of the tomatoes and add them to pot.

Give everything one last good stir.

Place in a 9x13 inch casserole dish and bake for 20 minutes until hot and bubbly.