Buroch - Dinner in a Roll

This is a recipe from my youth.  My mom would make these "dinner in a roll" for dinner and I at least loved them.  Now I make them for my family.  Doug loves them and my picky children are learning to love.  I serve these with a salad and some fruit for dinner.  You could also serve them with a soup or just take one for lunch at work and heat to eat.  These rolls freeze well for longer storage since they make so many.  I've also made just the filling and stored it in the freezer until I was ready.  When baking day comes, I thaw the meat while I make the rolls.  If you like a little sauce with your roll, I reccommend chili sauce.  Now this isn't the hot asian chili sauce, this is the sweet/tart chili sauce you can find in the condiment aisle usually or just can your own like I do.

Buroch

3/4 cup sugar

1 teaspoon salt

2 cups milk, scalded and cooled slightly

3 tablespoons yeast

3/4 cup warm water

1/2 cup butter

1 Egg, beaten

8 cups flour, plus more if needed

1 1/2 pounds hamburger

1/2 onion , chopped

3 cups cabbage, shredded

 

1. Mix first 8 ingredients as you would for bread. Let rise until double.

2. Meanwhile brown hamburger with the onion. Skim off any fat. Add the cabbage and give it a quick stir fry until crisp tender. Remove from heat.

3. Divide dough into 24 wads of dough.  Form each wad into 5in circles and place 2-3 Tablespoons of meat mixture in the middle.

Fold up sides to form a ball. Place on greased baking sheet.  Let rise for 15 min.

Bake at 400* for 15 min. Top with melted butter when fresh out of the oven.

This makes for large sandwich rolls.  If you prefer smaller rolls then make them according to your desire; just know that baking times may vary.

This recipe is linked to http://eatathomecooks.com/

Chocolate Pumpkin Muffins

Dark chocolate and pumpkin together.  What could be healthier? Or tastier?  Not much in my book.  I can feel good while eating these muffins and enjoy them too.  I stumbled on the original recipe at Giving Up On Perfect; tweaked it a tad and decided that these were moist chocolatey goodness with some pumpkin benefits thrown in.

1 cup pumpkin puree

6oz fat free vanilla yogurt

1 tsp vanilla

1 1/3 cup flour

1/3 cup cocoa powder

1 cup sugar

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp cinnamon

1/4 tsp each of nutmeg, ginger, cloves, and allspice

1 cup mini semi-sweet chocolate chips

Heat oven to 350*F.  Grease muffin tin or line with cupcake liners.

Mix together the pumpkin, vanilla, and yogurt.  Add dry ingredients and mix til blended.  Stir in the chocolate chips.  Spoon into prepared muffin tin. (My batch made 12 regular muffins plus 12 mini ones)  Bake 12-15min for mini muffins and 25min for regular muffins.

Linked up to eatathomecooks.com

Pear Cobbler Muffins

These are right up there with the best muffins ever!  At AFewShortCuts I found a recipe for Peach Cobbler Mufffins that looked really good.  One problem though, I didn't have any peaches.  I did have pears though and combining those pears with a choice to make these a little better for you I came up with this recipe.

3 cup flour

1 tsp cinnamon

1 tsp baking soda

1 tsp salt

3/4 cup oil

3 eggs

1 1/2 cup sugar

2 cups peeled, cored, and chopped pears (about 3)

7 oz flavored yogurt

Preheat oven to 375*.  Lightly grease or line 24 muffin tins.

Mix together the oil, eggs, sugar and yogurt.  Add flour, soda, salt, and cinnamon.  Mix until well incorporated (may be thick).  Stir in the pears.  Spoon into prepared tins.  Sprinkle with streusel topping.  Bake for 20-25 min or until done.

Streusel Topping

2/3 cup brown sugar

2/3 cup flour

2/3 cup finely chopped nuts, optional (called for pecans I used pinenuts)

4 Tbsp butter, softened

1 tsp cinnamon

Mix all together.  Sprinkle 1 Tbsp on muffins before baking.

Enjoy.  They didn't last long in my house.

Linked to eatathomecooks.com

Chicken and Bean Quesadillas

Adapted from Clean Eating magazine

8 oz boneless chicken breast

3 Roma tomatoes, diced

1 small to med mango, diced

1/4 cup chopped onion

3 Tbsp chopped cilantro

1/2 jalapeno, stemmed, seeded and minced

1 Tbsp fresh lemon juice

1/2 tsp salt

1 can beans (black would be traditional but I used kidney)

3/4 cup shredded cheese (whatever you like)

1/2 cup sour cream

Tortillas

Season chicken with grill seasonings.  Grill, broil or fry chicken until cooked.  Let cool and when cool enough to hand shred it.

In medium bowl combine; tomatoes, mangoes, onion, cilantro, jalapeno, 1/2 Tbsp lemon juice and 1/4 tsp salt.  Set aside.  This will be your salsa.

In another medium bowl slightly mash beans with remaining lemon juice and salt.  Stir in chicken, cheese and sour cream. 

Spread chicken on half a tortilla and fold over.  Now you can either bake these in an oven at 400* for about 15min making sure you spray with cooking spray and turn halfway through or use a grill pan to cook or just a fry pan.   I used the fry pan and cooked with cooking spray until warm and golden brown.  Serve with salsa and a nice salad for a complete and easy dinner or lunch.

Thai Peanut Noodles with Shrimp

Adapted from Clean Eating magazine

1/3 cup light coconut milk

1/3 cup tomato juice

1/4 cup peanut butter

2 Tbsp fish sauce

3 Tbsp fresh lime juice

1 Tbsp honey

1/4 +/- crushed red pepper flakes

1/2 tsp Maggi seasoning

1 lb medium raw shelled and deveined shrimp

8oz rice noodles or fettuccine noodles

2 cup thinly sliced cabbage

2 green onions white part thinly sliced, greens bigger pieces for garnish

3 Tbsp chopped peanuts 

In large serving bowl, whisk coconut milk, tomato juice, peanut butter, fish sauce, lime juice, honey, red pepper flakes and Maggi seasoning.

Bring a large pot of water to a boil, add shrimp and cook till done 1-3 min.  Remove shrimp to bowl with coconut mix, return water to boil and cook noodles according to directions.  Drain noodles well.  Add noodles, cabbage, and green onion whites to shrimp; toss to coat.  Top with peanuts and green onion greens.

We had ours with cucumbers and mangoes

Apple Cobbler?

Looks like it.  Smells like it.  Tastes like it.  So, it should be it, but....it's not.  This is zucchini cobbler!  If you ever have too much zucchini and are tired of breads and chocolate cake (like that would ever happen) you can make this fake out cobbler.  To make the zucchini look apple like you first peel them, second scoop out the middle part with the seeds, and third slice.  For this batch I didn't care because I could make my kids eat it anyway so you can see the green peel.  However, a couple of days later, when I made it again for a get together dinner, I did and no one knew until I told them.  Very handy to have just in case you have picky eaters and you want to slip in some veggies.  My poor brother-in-law probably wanted to cut me out of the family when I told him.  Hahaha

Adapted from athomemyway.blogspot.com

Filling:

8 cups slice zucchini or summer squash about 3lbs

2/3 cup lemon juice

1 cup sugar

1 tsp cinnamon

1/2 tsp nutmeg

Crust:

4 cup flour

2 cup sugar

1 1/2 cup cold butter, cubed

1 tsp cinnamon

1/2-1 cup coconut depending on taste

In large saucepan combine zucchini and lemon juice; cook for 15-20 min or until tender.  Add sugar and spices.  Simmer for 1 min.  Remove from heat.

For the crust combine the flour and sugar; cut in butter.  Stir 1/2 cup into zucchini mix.  Add coconut to remaining crust mix.  Press 1/2 into greased 9X13" pan.  Spread zucchini mix on top.  Crumble remaining crust mix over top.  Sprinkle with cinnamon/sugar mix; optional.

Bake at 375* for 35-40 min or until golden and bubbly.

Homemade Oreos

So I couldn't tease you with pictures of us eating these goodies and then not share the recipe.  Just be forewarned that these are not for the faint of heart and you will definitely need to add a little extra running to your daily exercise routine.  That said make these puppies and start running!

Lex sure savored hers

2 devils food cake mix with pudding

1 1/2 cup shortening

4 eggs

1 lb powdered sugar

8 oz cream cheese

1 stick butter or margarine

1 tsp vanilla

Combine cake mix with shortening and eggs.  Should be pretty thick.  Form into small balls and bake on ungreased cookie sheet for 8min at 350*.  I use my small scoop from Pampered Chef to form the balls; about 1 1/2 tsp or so worth of dough.  Cool completely.

When cooled combine remaining ingredients together and spread between cooled cookies and sandwich together.  Store in fridge if they last that long.

This was a recipe from my sorority days at college.