Kristi Hill Dinner---Cornbread and Santa Fe Chicken Stew

Erika posted brownies from Kristi last week and today when I decided what I was making for dinner, I remembered they were both Kristi's recipes too! She made this dinner for a relief society activity a few years ago and we have loved it ever since!

Cornbread

1 package yellow cake mix prepared as directed (you will use half for cornbread and can make a few cupcakes with the rest)

2 cups of cake batter

1 cup yellow cornmeal

1 cup flour

3 T. sugar

1 T. baking powder

1 tsp salt

1/3 cup soft butter

1 egg

1 cup milk

1 tsp vanilla

Combine dry ingredients and mix. Cut in butter until well blended. Beat egg and milk together. Add to dry and mix until blended. Add cake batter and stir together. Pour into 8x8 pan or into cupcake pan. Bake 20-25 min at 375.

Santa Fe Chicken Stew

1/2 sweet yellow onion

1 tsp olive oil

3-4 chicken breasts, cut bite sized

Saute onions and chicken until chicken is barely done.

15 oz can Great Northern White Beans

14.5 oz. can Mexican style tomatoes, undrained

14.5 oz can petite cut tomatoes, undrained

20 oz. chicken broth

1 can corn or a cup of frozen

4.5 oz can chopped green chilis

2 tsp chili powder

1/2- 1 cup chopped cilantro

2-3 green onions, chopped

Add all ingredients to pot. Hold cilantro and onions until ready to serve.

*garnish with sour cream, shredded cheese, and avacados. (sometimes I throw in some taco seasoning to the soup too.)

My new favorite roll recipe- Lion House Rolls

Until just a few years ago I thought I was incapable of making any bread recipe that required yeast. Things never turned out well... Then I tried making Miranda and Robyn's roll recipe and they turned out great! I have been making that same recipe for years and love that it is so versatile and that you can make it the night before. BUT, I finally branched out and tried these rolls and I have to say that they are my new favorite! I have made them 4 times now and they turn out every time. Check out THIS youtube tutorial on how to roll them, it's really cool!

2 tablespoons active dry yeast

2 cups warm water

1/3 cup sugar

1/3 cup butter, softened

1 egg

2 1/2 teaspoons salt

2/3 cup nonfat dry milk

5-6 cups flour

In a large bowl, combine the yeast and water. Let stand 5 minutes (no need to do this if using instant yeast – just add the yeast and water together with the other ingredients). Add sugar, butter, salt, dry milk, 2 cups flour and egg. Beat together until very smooth. Add remaining flour gradually (about 1/2 cup at a time) until a soft but not sticky dough is formed. Knead the dough for at least five minutes if using an electric mixer and for at least 10 minutes if mixing the dough by hand. When the dough is smooth, supple and elastic, place it in a lightly greased large bowl covered with greased plastic wrap and let it rise until doubled.

Separate the dough into two portions. Roll each section out to an 11X14-inch rectangle. Brush the top with melted butter. Using a pizza cutter or sharp knife, cut the dough into two pieces, the long way (see photos below). Then slice the dough into five or six strips across so you end up with 10 to 12 small rectangles. Roll each small rectangle up like a snail and place on a silpat-lined or lightly greased baking sheet with the roll resting on it’s open edge. Repeat with the second portion of dough.

Cover the rolls with lightly greased plastic wrap and let them rise until doubled. Bake at 375 degrees for 12-14 minutes until they are nicely browned.

*Freezable: I freeze the baked rolls in freezer-safe ziploc bags. I microwave the frozen rolls (about 6 at a time) for 2 minutes before serving.

Recipe Source: from The Lion House

Coconut Banana Bread with Lime Glaze

This may be the best banana bread I have ever had! I think it's the sour cream...

adapted by Our Best Bites from Cooking Light

2 C flour

3/4 tsp baking soda

1/2 tsp salt

1 C sugar

1/4 C (4 Tbs) real butter, softened

2 large eggs

1 1/2 C mashed ripe bananas (about 4 large bananas)

1/4 C sour cream or plain yogurt

3 Tbs apple juice or milk*

1 tsp vanilla extract

1/2 C coconut

Topping: 2 Tbs additional coconut

Glaze: 1/2 C powdered sugar whisked with 1 1/2 Tbs fresh lime juice

*as in: don't go buy apple juice just for this recipe. If you don't already have some, just use milk!

Preheat oven to 350 degrees. Whisk flour, baking soda, and salt together and set aside. In a large mixing bowl, beat butter and sugar until blended. Add eggs and beat to combine. Add banana, sour cream or yogurt, apple juice (or milk), and vanilla. Beat until blended. Add flour mixture and beat at a low speed until just combined. Stir in 1/2 C coconut. Pour batter into a 9x5" loaf pan that has been sprayed with non-stick spray. Sprinkle additional 2 Tbs coconut on top. Bake in the oven for about 1 hour or until a knife or skewer inserted in center comes out clean. Note: Check bread after about 40 minutes. If the top has browned and the coconut pieces are looking toasty, cover top of bread lightly with a piece of foil. Continue baking until done. When done, remove pan from oven. Let cool on a cooling rack for about 10 minutes and then carefully remove from pan. Whisk powdered sugar and lime juice together for the glaze and then drizzle over top. Cool for another 15 minutes before slicing.

Lion House Honey Butter

This is so good you may want to eat it all.

1/2 c butter (at room temp)
1/2 c honey
1 tsp vanilla

Whip all together for 20 minutes and serve. Voila!

Orange Rolls

1 pkg yeast (2 1/4 tsp)
2 C warm water
2 eggs
1/2 C sour cream
5 1/2 C flour (this is approximate- just till the dough is a little sticky.)
6 T melted butter
1 t salt
1/2 C sugar

Dissolve yeast in warm water. Beat in sugar, eggs, salt, butter and sour cream. Beat in 2 cups flour then knead in the rest. Let rise till double. Knead dough and roll into 2 - 12 inch circles and cover with filling. Cut into wedges and roll into crescent rolls. Put rolls in lightly greased 9 x 13 pan and let rise till double. Bake at 350 for 20 minutes till golden.

Filling:
4 T melted butter
1 C sugar
4 T grated orange rind



Glaze:

1/2 C butter
3/4 C sugar
1/2 C sour cream
2 T orange rind

Place all ingredients in a sauce pan. Boil over medium heat for 3 minutes, stirring constantly. Pour over rolls right after you take them out of the oven.

Soft Pretzels!

We made these when my sister and her family were here. The kids had a blast making their pretzels all different shapes , although the classic pretzel shape and some simple twists turned out the best. Eat them with some Frenches classic yellow mustard for best results!
Ingredients
• 1 1/2 cups warm (110 to 115 degrees F) water
• 1 tablespoon sugar
• 2 teaspoons kosher salt
• 1 package active dry yeast
• 4 1/2 cups flour
• 2 ounces unsalted butter, melted
• Vegetable oil, for pan
• 10 cups water
• 2/3 cup baking soda
• 1 large egg yolk beaten with 1 tablespoon water
• Pretzel salt (I just used Kosher Salt)
Directions
Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.
Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.
Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.
In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.
Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

Macaroni Grill Bread

I don't know if this is, in fact, the macaroni grill bread but it is sure good. The best part about it is that it is a FAST yeast bread that you can get together really quick! Total time from start to finish is a little over an hour. Anyone can do this super simple and tasty bread!

Macaroni Grill Bread

1 tbls. yeast
1 tbls. sugar
1 c warm water
let sit for a few minutes.

add slowly:
2 cups of flour
2 tbls rosemary (fresh is the best)
1 tsp. salt

Let rise in bowl until double in size. (45 min. to an hour) Roll dough into one large round loaf, or two small. Bake at 400 for about 12 minutes, or until top is golden brown. When out of the oven, rub butter over the top and sprinkle with salt. Mmmm.

**I have also left out the rosemary, added a tad more sugar, and eliminated sprinkling the salt at the end to just have a white bread. Still really good!

Cornbread--A forgotten Side Dish

2 cups Bisquick
1/2 cup sugar
1/2 cup cornmeal
1/2 tsp. baking powder
2 eggs, beaten
1/3 cup melted margarine

Mix all together. Pour into greased 9x9 pan. Bake at 350 just until the top is light golden brown---don't overcook.

My kids really love to help by making the butter. I put about 1/3 cup of heavy whipping cream with a dash of salt in a tupperware container and let them shake it until it gets fluffy (about 10-15 minutes). It's really yummy!

Orange Rolls

OK, I will stop posting for a while after this...Kristin requested that I post these and I must say that they are a real winner!

ORANGE ROLLS
1 pkg yeast
2 c. warm water
2 eggs
½ cup sour cream
Flour (abt 5 or 6 cups. Just so it is a nice sticky dough.)
6 T. melted butter
1 t. salt
½ cup sugar

Dissolve yeast in warm water. Beat in sugar, eggs, salt, butter and sour cream. Beat in 2 cups flour then knead in the rest. Let rise until double. Knead dough 15 times then roll into 2-12" circles and put the filling on. Cut into 12 wedges and roll up like crescent rolls. Put rolls into 9 x 13 pan and let rise until double. Bake 350 degrees for 20 minutes.

Filling: (I usually double this.)
2 T. melted butter
½ cup sugar
2 T. grated orange rind

Glaze: ½ cup butter
3/4 cup sugar
½ cup sour cream
2 T. orange juice

Place all ingredients in a sauce pan. Boil over medium heat for 3 minutes stirring constantly- pour over rolls immediately after taking from oven.

Mrs. Powell's Cinnamon Rolls

Mrs. Powell’s Cinnamon Rolls

4 ½ - 5 cups hot water
1 ½ cups potato flakes
1 ½ cups instant powder milk
1 cup sugar
2 ½ T. salt
4 eggs
1 cube softened butter
6 cups of flour
1 ½ T. SAF yeast (sprinkle on top of flour)

Mix in mixer for 6 minutes on high

Add 5-6 cups more flour and mix for 5 minutes on medium

Put dough in greased bowl to rise. Spray with Pam and cover. It should double in about 45 minutes. Roll out dough on floured surface to about ½ inch thick (you will have to split up batch). Put a layer of softened butter, cinnamon, brown sugar. Roll up and cut. Cover. Let rise until double

Bake at 350 for 15 – 18 minutes.

If making Pecan rolls, place rolls in a 9X13 that already has sauce and nuts in it. Then rise and bake. It takes about 30 minutes.

Pecan Roll sauce

4 cups corn syrup
1 lb. butter

Micro for 4 minutes and stir really good. Add:

4 cups brown sugar
2 cups cream or ½ and ½

Stir really well and micro a few minutes longer—Pour in the bottom of pan and sprinkle with pecans


This is a huge roll recipe. When I ½ both the roll and sauce recipe I get 2—9X13 pans.


Mrs. Powells is a bakery in the Boise mall and I LOVE their cinnamon rolls. My sister scrounged up the recipe somewhere. Also, I made the pecan rolls over conference weekend. (I actually left out the pecans- so they were more like caramel rolls.) They were awesome! Enjoy! I will post more soon.