Angel Rolls

I make these when I want hot rolls quickly. You can have them on the table in about 30-40 minutes.

3 1/2 cups bread flour, divided
2 Tbsp. sugar
1 package (1/4 ounce) quick-rise yeast
1 1/4 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1 cup warm buttermilk* (120 to 130 degrees)
1/2 cup vegetable oil
1/3 cup warm water (120 to 130 degrees)
melted butter or margarine

In a mixing bowl, combine 1 1/2 cups flour, sugar, yeast, salt, baking powder and baking soda. Add the buttermilk, oil and water; beat until moistened. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface and knead until smooth and elastic, about 4-6 minutes. Cover and let rest for 10 minutes.

Roll out to 1/2 inch thickness; cut with a 2 1/2 inch biscuit cutter. Place on a greased baking sheet. Bake at 400 degrees for 15 to 18 minutes or until golden brown. Brush tops with butter.
Yield 14 to 20 rolls

*Warm buttermilk will appear curdled

Butterfinger Bites

Just 3 ingredients. These are easy to make. They taste, "AWESOME!" according to my son-in-law.

Such a wonderful treat and HEALTHY! Wheat Thins--whole grain crackers=healthy. Peanut Butter--protein=healthy. Chocolate--yummy=okay maybe not so healthy. But 2 out of 3--that's pretty good. I declare that healthy.

Here's what you'll need:
1 (10 oz.) box original Wheat Thins crackers
1 cup creamy peanut butter
16 ounces dipping chocolate, almond bark, or candy melts

First, line a cookie pan with waxed paper. Lay out your Wheat Thins in a single layer all over the pan. My pan didn't quite hold the entire box. You could use more that one pan.

Next, take a zipper sandwich bag and spray the inside with non-stick cooking spray. This will keep the peanut butter from sticking to the bag. Plop about a cup of creamy peanut butter into the bag. Now, zip up the bag and cut off a small corner to make a hole in the bag. Squeeze about a half teaspoon of peanut butter onto the top of each cracker on your cookie pan. I didn't measure. I just "eyeballed" it. You can use a half teaspoon measuring spoon, but the bag is so much faster and easier. Then just throw away the bag and NO cleanup. Hooray!

Place a Wheat Thins cracker on top of each peanut butter topped cracker on the cookie pan.

Melt chocolate according to package directions. Or melt chocolate in microwave at 50 percent power for one minute; stir. Return to microwave at 30 second intervals until chocolate is completely melted and smooth. Remember to stir after each 30 seconds. Chocolate does not look melted until you stir it. You don't want to scorch it.

Finally, dip cracker "sandwiches" in chocolate to coat.

Set on waxed paper on cookie pans.

Place in refrigerator or freezer for 10-15 minutes to set completely. Eat and enjoy.

Store in an airtight container.
Somebody commented that these are better than Butterfingers. I don't know about that, but they sure are scrumptious and WAY healthier than Butterfingers.
Try some for yourself. I think you'll be glad you did.
I made about 48, but I only used one pan; and not the entire box of Wheat Thins.

Freezer Meal Twice Baked Potatoes

I love making these and putting them in the freezer. Then when I want a quick and easy but delicious meal, I can just pull one out of the freezer, place on microwave safe plate and microwave for a few minutes. Fix a salad while it's cooking and I have a yummy dinner in a short amount of time.

4 large baking potatoes (about 2 1/4 pounds)
1 Package (3 ounces) cream cheese, softened (This is a small package. You could divide an 8 ounce package.)
4 Tablespoons milk
1 envelope (1 ounce) ranch salad dressing mix
1 1/2 cups mashed potatoes*
1/4 cup shredded cheddar cheese

Scrub and pierce potatoes; place on a microwave safe plate. Microwave, uncovered, on high for 13-15 minutes or until tender, turning several times. Let stand for 10 minutes.
In a small bowl, combine cream cheese and milk; beat in salad dressing mix. Add mashed potatoes; mix well. Cut a thin slice from the top of each potato; scoop out pulp, leaving a thin shell. Add pulp to the cream cheese mixture and mash. Spoon into potato shells. Top with cheese.
If you are eating them now, microwave two potatoes, uncovered, on high for 3 1/2 -4 1/2 minutes or until heated through.
Place remaining potatoes on a baking sheet. Freeze overnight or until thoroughly frozen; transfer to a freezer bag. May be frozen for up to 3 months.
To Use Frozen Potatoes:
Place potatoes on a microwave-safe plate. Microwave, uncovered, at 50% power for 8-9 minutes or until heated through. I add a little more cheese after I microwave them.
*I just bake a couple of extra potatoes. Peel and mash with a little milk and butter for the mashed potatoes.

Crispy Roasted Potatoes

Adapted from Martha Stewart

When I took these out of the oven, they looked brown and dry. I wasn't sure I wanted to even try them. But when I put them on the plate, they looked scrumptious. They are nice and crispy on the top, but soft, creamy and delectable on the bottom. Yum!
I admit I love potatoes. And I'm a big fan of crispy potatoes. With these, you get all the joy and crispiness of potato chips without the oil, frying, and salt. I tell you these really hit the spot.

3 tablespoons butter, melted
3 tablespoons olive oil
Coarse salt
4 pounds russet potatoes, peeled
1/2 onion, peeled

Preheat oven to 375 degrees. In a small bowl, combine butter and oil. With a sharp knife or mandolin, slice potatoes crosswise very thinly. Use a 9-inch round baking dish (a deep dish pie pan would work). I used my oval casserole dish. You want your potatoes to fit fairly snugly in your dish, so they will stand vertically. You don’t want the slices to lie down in the dish.
Pour a tablespoon or so of the butter/oil mixture in the bottom and spread it evenly. Sprinkle the oil mixture with a few pinches of coarse salt. Arrange your potato slices vertically in the dish.
Thinly slice onion with your mandolin or a very sharp knife and slide onion slivers between potato wedges, distributing them as evenly as possible. You don't have to be too careful placing the onion. Just slide the slices down between the potato slices randomly. Drizzle remaining oil/butter mixture evenly over the tops of the potatoes. Generously season your dish with salt. Bake 1 1/4 hours, or until potatoes are cooked through with a crisped top. If casserole seems to brown too fast, cover it with foil to slow it down. Add any garnishes, if desired, and serve immediately.

I've made these a few times and will definitely make again. It is easy to make only one or two servings. (That's what I do.) Just cut back on the amount of each ingredient. Yummo!!
I really wanted to label this as a dessert, but decided that might not fit for everybody. But it would make a great snack.

Berry Trifle

This is such an easy and beautiful dessert. It takes longer to wash and dry the berries and get them ready than anything else. It's elegant and looks like it took a great deal of time. Try it, you'll like it. Use whatever fruit you have. Try to have a variety of colors for a better presentation.

This is a small 2 person trifle

Ingredients:
4 cups cold fat-free milk
2 packages sugar-free, fat-free instant vanilla pudding mix (or cheesecake or white chocolate pudding mix)
1 carton (12 ounces) frozen reduced-fat whipped topping, thawed, divided (or sugar free)
1 prepared angel food cake, cut into 1-inch cubes (When I’m near Walmart I buy one of the sugar free angel food cakes.)
1 pint blackberries
1 pint raspberries
1 quart strawberries, sliced or quartered
Other fruit as desired (I like mango, kiwi, and bananas)
Directions:
In a medium bowl, whisk the milk and pudding mix for 2 minutes. Let stand for 5 minutes or until soft-set. Mix in 2 cups of the thawed whipped topping. Set aside.
Place a third of the cake cubes in a trifle bowl. Top with a third of the pudding mixture and a third of the berries. Repeat layers twice. Top with remaining whipped topping. Garnish with quartered strawberries, if desired.
Serve immediately or refrigerate for up to 24 hours.
Yield: 12 servings.

Here's a picture of a full sized trifle.

I’ve used canned mandarin oranges, peaches, pears, or whatever I have.
I put raspberries on one layer, blackberries on a separate layer, and strawberries on another layer. But layer however you wish.
One twelfth of this is 4 Weight Watchers points, less if you use sugar free angel food cake.

Alien Spaceship Cupcakes

These are cute little bite sized desserts and are colorful and fun. Easy to make, too. Your kids will love them.
The original recipe came from Betty Crocker. She calls them cupcake poppers. I've made a few small changes.

Ingredients:

1 box white cake mix
Water, vegetable oil and egg whites called for on cake mix box
Food colors (Choose bright or neon colors)
Frosting (You can use any frosting. The Betty Crocker website calls for canned frosting. I prefer this Marshmallow Frosting. It is just the right stickiness and is oh so creamy.)

Directions:
1. Heat oven to 350°F. Spray 60 mini muffin cups. Make cake batter as directed on box. Be sure to use the egg white recipe, not the whole egg recipe or your colors will not be as bright. Divide batter into small bowls. Make 2 to 5 different colors of batter by adding food color to each bowl; blend well. If you make 5 colors, use about 3/4 cup batter in each bowl.

2. Fill each muffin cup with 1 level measuring tablespoon batter. If you use 5 colors, you'll have 12 of each color.

3. Bake 10 to 12 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan onto wire racks. Cool completely, about 10 minutes.

4. Assemble each popper using 2 mini cupcakes. Cut tops off each cupcake horizontally (save bottoms for another use). Spread about 1 tablespoon frosting on cut side of 1 cupcake top. Form a sandwich by placing cut side of second cupcake top on frosting; press lightly. Repeat with remaining cupcake tops.
Store loosely covered.
Makes 30 Alien Spaceships.

Marshmallow Frosting

This is a very creamy frosting and is great for cupcakes. It's easy to make and tastes great.

Ingredients:
1 1/2 cups Marshmallow Crème
3/4 cup Butter, softened
1 1/4 cups Powdered Sugar
Food colors (If you're making Alien Spaceships, use bright or neon colors.)

Directions:
In large bowl, beat marshmallow crème and butter with electric mixer on medium speed until blended. Beat in powdered sugar until nice and fluffy. Frost your cake as desired. (If you are making Alien Spaceships divide frosting into small bowls. If you are making 5 colors of Alien Spaceships use about 1/3 cup in each bowl. Using the same 5 food colors, lightly tint frosting in each bowl to match the cupcake colors.)