Sweet Hawaiian Dinner Rolls

I love these sweet rolls.  They taste great and are perfect for a potluck or with your tropical meals.

 

4 to 5 cups all purpose flour

1/3 cup sugar

2 Tablespoons powdered milk, dry

1 Tablespoon yeast

1 teaspoon salt

1 1/2 cups pineapple juice

3 Tablespoons butter

2 Tablespoons honey

1 egg

1 1/2 teaspoons vanilla

Mix 2 cups flour, sugar, powdered milk, yeast, and salt in a mixing bowl.  Set aside. 

In a saucepan, heat pineapple juice until warm, but not hot (115 degrees).  Add butter and honey to warmed pineapple juice.  Stir until butter is melted and honey is incorporated.  Add to dry ingredients and mix well.  Add egg and vanilla.  Mix everything until smooth.

Add 2 to 3 cups flour one half cup at a time until dough is tacky but does not stick to your fingers when touched. 

You may not need all of the flour. 

   

Cover and let rise until double, about 1 hour. 

 

Form dough into balls (a little larger than golf balls) and place 1 inch apart on greased jelly roll pan.  

Cover rolls and let rise until double, about 1 hour. 

Preheat oven to 350 degrees.  Bake rolls for 15 to 20 minutes or until golden brown.  Immediately brush tops with butter.

Sweet Hawaiian Dinner Rolls

Mini Cheddar Meat Loaves

I like these a lot. I make them and freeze them unbaked. Then I have an easy dinner when I want them. I just thaw in the microwave or fridge, then bake as instructed. The secret is in the sauce.

 Ingredients:
1 egg
3/4 cup milk
1 cup shredded Cheddar cheese
1/2 cup quick cooking oats
1/2 cup chopped onion
1 teaspoon salt
1 pound lean ground beef
2/3 cup ketchup
1/2 cup packed brown sugar
1 1/2 teaspoons prepared mustard
Directions:
1. In a bowl, beat the egg and milk. Stir in cheese, oats,
onion and salt. Add beef and mix well. Shape into eight loaves; place in a greased 13 in. x 9 in. x 2 in. baking dish.
2. Combine ketchup, brown sugar and mustard; spoon over loaves.
3. Bake, uncovered, at 350 degrees for 45 minutes or until
the meat is no longer pink and a meat thermometer reads 160 degrees.
Makes 8 little meat loaves

I was in a hurry, so I just formed the meatloaf into a patty and cooked it in a skillet.  Yum!

Island Teriyaki Chicken

Who knew that it is so easy to make your own Teriyaki sauce?!  This stuff is delicious.  You'll be amazed at how quick and easy it is. 

 Tastes so great and

only 5 ingredients

1 cup soy sauce

1 cup sugar

1 cup water

3 cloves garlic

1 teaspoon ground ginger

2 pounds boneless, skinless chicken breasts

Combine soy sauce, sugar, water, garlic, and ginger in a saucepan and bring to a boil on medium-high heat.** 

Boil for 1 minute.  Remove 1/2 cup of sauce and reserve for later.

Tenderize the chicken with a meat mallet.  (I just put the chicken in a zipper bag and pound it with my rolling pin until it's an even thickness.)  Combine the sauce and chicken in a zip top bag or airtight container.  

Let chicken marinate in the refrigerator for at least 15 minutes up to overnight.  (The longer you let it marinate the more flavorful it will be.)

Remove from the bag and arrange the chicken breasts and marinade in a 9 X 13 inch pan.  Cover with foil.  Bake at 350 degrees for 40 minutes.  (Or you can grill the chicken on medium-high heat until cooked through.)  You can cook it in a slow cooker by placing the chicken and marinade in a slow cooker and cook on low heat for 8 hours.

This is beef in the crockpot, not chicken.

It will have lots more Teriyaki flavor.

Serve with white or brown rice and reserved marinade.

**For Hawaiian Chicken that’s a bit spicier add the following to the marinade before boiling (I usually add the spices below):

1 teaspoon black pepper

1/2 teaspoon oregano

1 teaspoon crushed red pepper flakes, less for Teriyaki that's less spicy

1 teaspoon paprika

1 teaspoon cayenne pepper, less for Teriyaki that's less spicy

This sauce also works great with beef.

Teriyaki Sauce will keep in your refrigerator for up to two weeks in a sealed container.

If you want a thicker sauce boil for 2 to 5 minutes.

Cocoa Cupcakes

These are my very favorite chocolate cupcakes.  These guys are absolutely delicious.  I got this recipe from the newspaper in Denver a good many years ago.  They are pretty easy and well worth the time to make cupcakes from scratch.

3 eggs

1 cup vegetable oil

1/2 cup buttermilk

1 teaspoon vanilla

1 3/4 cups sugar

1/2 cup cocoa

1 teaspoon salt

1 teaspoon soda

1 teaspoon cinnamon

2 cups flour

1 cup boiling water

Directions:

Preheat oven to 350 degrees.

Beat together eggs, oil, buttermilk, and vanilla until smooth.  In a small bowl mix together sugar, cocoa, salt, soda, cinnamon, and flour.  Add dry ingredients to egg mixture one-half cup at a time.  Mix until smooth.  Add boiling water all at once.  Mix until smooth. (Batter will be extremely thin.) 

Pour batter into paper lined cupcake tins, filling them about two-thirds full.  (Or bake it in a greased 9 x 13 inch pan.)

Bake at 350 degrees about 30 minutes or until toothpick inserted in center comes out clean.  (If you use a 9 x 13 inch pan the cake will take longer to bake.)

Let cool on a wire rack.
Frost as desired. Try this Fudge Frosting.

Makes 24 cupcakes

 

Paper Bag Scrapbook Album

Materials
3 Paper Bags (I use lunch bags, but any size will work.)

Hole punch tool (It’s quicker to use the three hole punch if you can move the punches close enough.)
Ribbon to bind with (I buy the “Spool o’ ribbon” when it’s on sale.)
Papers, stickers, brads, whatever  (I usually furnish papers, ribbon, and some stickers, but ask for donations for everything else.)

Pictures (I take pictures throughout the year and print them.  I also send a note home telling parents that we are doing a project and have them send some pictures of the child and their family or whatever.)

1. Take your 3 paper bags and lay them on top of each other alternating the ends.
2. Fold them in half to create a book. The three open ends each form a pocket.  We make tags and other things to stick in the pockets.  We usually tie or staple a ribbon on each tag to facilitate pulling them out of the pockets. Punch three holes along the spine through all three folded bags.
3. Push a ribbon or two through each hole and tie off.
4. Decorate your album with any of the embellishments you have.
I always print a few sayings about Mother’s day for the students to use as fillers if they want. I fold the bags and punch the holes.  My students do the rest.  I usually cut the ribbons ahead of time, so the students can just take what they need and use it.  I also cut fancy and/or colored papers into pieces just smaller than the “album” pages for the students to use. For this album I found some green bags at the Dollar store.