Lion House Orange Rolls

2 cups warm water (110-115 degree’s)
2/3 cup dry milk
2 TBS yeast
2 tsp salt
1/4 cup sugar
1/3 cup butter, shortening or margarine
1 egg
5 – 5 1/2 cups flour

1/2 cup butter, melted
Zest from two oranges
1/4 cup sugar
1 recipe Orange Icing (see below)

In large bowl or electric mixer, combine water and milk powder; stir until milk dissolves. Add yeast, then sugar, salt, butter, egg, and 2 cups flour. Mix on low speed until ingredients are wet, then for 2 minutes at medium speed. Add 2 cups flour; mix on low speed until ingredients are wet, then for 2 minutes at medium speed. (Dough will be getting stiff and remaining flour may need to be mixed in by hand). Add about ½ cup flour and mix again, by hand or mixer. Dough should be soft, not overly sticky, and not stiff (It is not necessary to use the entire amount of flour).

Scrape dough off sides of bowl and pour about one tablespoon of vegetable oil all around sides of bowl. Turn dough over in bowl so it is covered with oil. (This helps prevent dough from drying out). Cover with plastic and allow to rise in warm place until double in size.

Roll dough to rectangle about 1/4 inch thick. Combine melted butter and orange zest in a small bowl; brush over dough. Sprinkle with sugar. With pizza cutter or very sharp knife, cut dough in half to make two strips about 4 inches wide. Make cuts through strips of dough every 2 inches, making about 18 pieces of dough. Roll up strips, starting with narrow edge. Place on lightly greased baking sheet. Allow to rise until double in size, about 40 minutes. Bake at 375 degrees for 12 to 15 minutes, until light golden brown. Remove from oven and brush with melted butter. Allow to cool about 10 to 15 minutes, drizzle with Orange Icing. Makes 18 rolls.

Orange Icing

1 1/2 cups powdered sugar
2 TBS freshly squeezed orange juice (reserve from zested oranges used in Orange Roll Recipe)
2 to 4 TBS heavy cream, or 2 TBS half and half

Place powdered sugar and orange juice in a small bowl; add half the amount of heavy cream. With spoon or mixer, mix until smooth. If icing is too thick, add more cream a little at a time. The hotter the rolls are when frosted, the thicker the frosting needs to be. Note: You can add more orange flavor by mixing in 1 to 2 teaspoons orange zest if desired.

Holiday Jello Salad

3 oz Jello packets:
Black Cherry
Raspberry
Strawberry
Orange
Lemon
Lime

1 1/2 cartons sour cream

For each layer, do the following:

Add 1 cup boiling water to jello. When it is dissolved, pour ½ cup into separate dish and set aside. In the remainder, add 2 TBS water and pour into rectangle pyrex. Put in fridge. When set up, add 1/2 cup sour cream to the remaining 1/2 cup of jello. Mix thoroughly with a wire whip. Pour over the clear set of jello and chill. Do this with each different flavor of jello starting with the black cherry to lime, in order.

Start the night before to allow plenty of time for set up. The first 2-3 layers go quickly, but the last few layers take longer to set up.

HINT: If the jello for the sour cream starts to set up on the counter, put it in the microwave for a few seconds to melt again before adding the sour cream.

Orange Cream Fruit Salad

(Found on allrecipes.com)

• 1 (3.5 ounce) package instant vanilla pudding mix
• 1 1/2 cups milk
• 1/3 cup frozen orange juice concentrate, thawed
• 3/4 cup sour cream
• 1 (20 ounce) can pineapple tidbits, drained
• 1 (15 ounce) can sliced peaches, drained
• 1 (11 ounce) can mandarin orange segments
• 2 bananas, sliced
• 1 apple - peeled, cored and sliced
  

1. In a medium mixing bowl, combine pudding mix, milk, and orange juice concentrate. Beat with an electric mixer on medium speed for 2 minutes. Mix in sour cream.
2. In a large salad bowl, combine fruits. Gently mix in orange dressing. Cover, and refrigerate for 2 hours.

Makes 10 servings

Easy Chicken & Pasta

From: Campbell's Kitchen

Prep/Cook: 25 minutes

Serves: 4

Chicken, vegetables and pasta simmer together in a creamy mushroom sauce, touched with basil, for a carefree skillet supper.

Ingredients:

1 tbsp. vegetable oil
1 lb. skinless, boneless chicken breast, cut up
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup OR Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup
2 1/4 cups water
1/2 tsp. dried basil leaves, crushed
2 cups frozen vegetable combination (broccoli, cauliflower, carrots)
2 cups uncooked corkscrew-shaped pasta

Grated Parmesan cheese

Directions:

HEAT oil in skillet. Add chicken and cook until browned, stirring often. Set chicken aside.

ADD soup, water, basil and vegetables. Heat to a boil. Add pasta. Cook 10 min. over medium heat, stirring often.

ADD chicken. Cook 5 min. or until pasta is done, stirring often. Sprinkle with cheese.

NOTE: I used chicken broth (because I needed to use it up) instead of water and it tasted great! I also added more basil to taste because I love basil!! I also just cut up some carrots and added frozen broccoli ( I didn't use the mixed veggies that is called)

Sweet and Sour Meatballs

Meatballs (I use frozen meatballs from Costco or Sam's Club)
1 can pineapple tidbits, drained, reserving liquid
1/4 cup vinegar
1 TBSP soy sauce
1/3 cup brown sugar
1 TBSP cornstarch
1/3 cup chopped green pepper

Prepare meatballs using directions on package. In saucepan, heat reserved pineapple liquid, vinegar and soy sauce. Mix sugar and cornstarch; stir into liquid. Cook over medium heat until thickened and boiling, stirring constantly. Continue boiling and stirring for 1 minute. Stir in pineapple, green pepper and meatballs; heat through.

Makes 6 to 8 servings.

Oven-Barbecued Chicken

3 TBSP Brown Sugar
2 TBSP catsup
2 TBSP Worcestershire sauce
2 TBSP Lemon Juice
2 TBSP Vinegar
2 TBSP Margarine
1/4 cup Water
2 tsp Salt
2 tsp Paprika
1/2 cup flour
1 tsp salt
1/4 tsp pepper
2 1/2 to 3 lbs chicken pieces

Heat oven to 350 Degrees. In a small saucepan combine first nine ingredients; bring to a boil. Mix flour and remaining salt and pepper in paper or plastic bag. Drop chicken pieces into bag 2 or 3 at a time and shake to coat. Arrange in a 9x13-inch baking pan. Pour sauce over chicken being careful to cover all pieces. Bake for 1 hour, or until chicken is done, turning chicken over after 30 minutes. Makes 4-6 Servings

Fettucini Alfredo

10 oz package of Fettucini noodles
1 1/3 c whipping cream
2/3 cup milk
1/3 cup butter
1/4 tsp oregano
1/2 tsp garlic powder
1/4 tsp pepper
1/4 tsp salt
1/3 c shredded parmesan cheese

Cook noodles according to package. Mix cream, milk and butter in large skillet. Add oregano, garlic powder, pepper and salt. Bring to a boil then simmer until sauce is decreased by half and thickened.

Stir in parmesan and 1-2 sliced portebello mushroom caps, if desired and add to noodles.

Serve with Chicken Breasts

Blueberry Yum Yum

3 C. Graham cracker crumbs
1 1/2 cubes melted margarine or butter

Mix together and put 1/2 inch deep in bottom of 9x13 inch pan. Set aside.

1 Tbs. Vanilla
3/4 c. sugar
8 oz Cream cheese

Mix together and set aside.

2 pkg Dream whip or cool whip
1 c. milk

Whip until stiff. Add to cream cheese mixture.

Spread over graham cracker mixture in order: Graham cracker, cheese mixture, 1 can blueberry pie filling, and cheese mixture. Cover and refrigerate.

Any flavor pie filling can be used.

Grandma Weight’s Chili

1 can Kidney Beans (drained)
1 TBS salt
1 lb hamburger
1 med onion, chopped
1 can stewed tomatoes (or diced)
3/4 cup ketchup
2 tsp. chili powder

Cook beans and salt in 1 can of water for 1 1/2 hours on low heat. I use a crockpot. Cook hamburger and onion until browned. Add it to the beans along with the tomatoes. Simmer another hour and add ketchup and chili powder. Simmer whole mixture to taste.

Serve with a little cheese on top and Cornbread if desired.

Salmon and Lemon Broccoli Rice

Salmon
Rub Durkee Grill Creations Citrus Grill seasoning on the salmon and broil or grill. If you broil, do each side for 5-8 minutes or until done.

Lemon Broccoli Rice
1 can chicken broth
1 cup small broccoli flowerets
1 small carrot, shredded (or sliced if you prefer)
1 1/4 cup uncooked minute rice
2 tsp lemon juice
generous dash of pepper

Heat broth to boil, add broccoli and carrots. Reduce to low. Cover and cook 5 minutes or until veggies are tender. Stir in rice, lemon juice and pepper. Cover and remove from heat. Let stand 5 minutes or until done. Fluff with fork.

Serves 4

Ultimate Chocolate Brownies

3/4 cup cocoa
1/2 tsp baking soda
2/3 cup butter or margarine, melted and divided
1/2 cup boiling water
2 cups sugar
2 eggs
1 1/3 cups flour
1 tsp vanilla extract
1/4 tsp salt
1 cup semi-sweet chocolate chips
One-Bowl Buttercream Frosting (to follow)

Heat oven to 350 degree’s F. Grease 13x9x2 inch baking pan or two 8-inch square baking pans.

Stir together cocoa and baking soda in large bowl; stir in 1/3 cup butter. Add boiling water; stir until mixture thickens. Stir until smooth. Add flour, vanilla and salt; blend completely. Stir in chocolate chips. Pour into prepared pan(s).

Bake 35 to 40 minutes for rectangular pan, 30 to 35 minutes for square pan or until brownies begin to pull away from sides of pans. Cool completely in pans on wire rack. Meanwhile, prepare One-Bowl Buttercream Frosting; frost brownies. Sprinkle with additional chocolate chips, if desired. Cut into squares.

One-Bowl Buttercream Frosting

6 TBS butter or margarine, softened
2 2/3 cups cocoa
4 to 6 TBS milk
1 tsp vanilla extract

Beat butter in medium bowl. Add powdered sugar and cocoa alternately with milk, beating to spreading consistency. Stir in vanilla.

Apricot Chicken

1 c Apricot Preserves (Jam)
4 TBS soy sauce
2 TBS chicken broth
2 TBS vegetable oil
2 TBS cornstarch
2 tsp minced garlic
1/2 tsp ground ginger
1 lb boneless chicken breasts, cut into strips
1 medium green pepper, chopped
1/2 cup salted cashews
Hot cooked rice

In large bowl, combine the first 7 ingredients. Add half of the sauce to chicken in a large saucepan and cook on medium-high heat until chicken is cooked through. Add the rest of the sauce, green pepper and cashews. Cook for a couple more minutes. Serve over rice.

Cheese Soup

4 potatoes diced small
4 carrots diced small
4 stalks of celery, diced small
2 onions, chopped

Cover with water and simmer until tender. DO NOT DRAIN.

Add 3-4 chicken bullion cubes or granules. Then add 1-2 cups of shredded cheese, or to taste. NOTE: you will want to whisk the cheese and some water together in another pan, or you can take out the veggies into another bowl, add the cheese to the water and whisk until cheese is melted then add veggies back in again. (If you don’t whisk the cheese in, it will not blend and will be lumpy)

Mix 1 TBS of cornstorch (or flour) to some cold water, stir and add to soup to thicken. Add more cornstarch with cold water to get the thickness you want. Simmer until thickens and serve.

VARIATION: Add some cooked broccoli

Chocolate Cake Dessert

Step 1:
1 1/2 cups flour
1 1/2 cube butter, melted
1/2 c chopped nuts

Mix together and spread in cake pan. Bake 15 minutes @ 300

Step 2:
8 oz pkg softned cream cheese
1 cup powdered sugar
6 1/2 oz cool whip

Mix together and spread over cooled crust

Step 3:
1 pkg vanilla instant pudding
1 pkg chocolate instant pudding

Mix vanilla and chocolate instant pudding with 3 cups milk. Spread over cheese mixture. Chill

Top with 6 1/2 oz cool whip before serving.

Shepherds Pie

1 lb. Hamburger
1 Onion diced
1 tsp. salt
Pepper to taste
1 tsp. Worcestershire Sauce
1 12 oz can or frozen corn (or other vegetable)
3/4 c. ketchup or 1 can tomato sauce
2 cups mashed potatoes
1 c. grated cheese, plus addition to spread on top.

Brown hamburger and onion, drain fat. Stir in seasonings, vegetable, cheese and ketchup. Put in casserole dish. Spread mashed potatoes over the top of meat mixture. Sprinkle extra cheese on top.

Bake at 350 degrees for 40-45 minutes.

Raspberry Peach Cobbler

1/3 cup unsalted butter
3 cups sliced peaches
1 cup raspberries
1 cup sugar
1 cup flour
2 tsp baking powder
Pinch of salt
1 cup milk
1 tsp vanilla extract.

Pre-heat oven to 350 degrees. Place butter in square dish and put in oven to melt. In another bowl, mix sugar, flour, powder, salt, milk and vanilla. Once butter is melted, take dish out of oven, add mixture, then top with peaches and raspberries. Push fruit down with spatula. Bake for 1 hour. Serve with vanilla ice cream or whipped cream

Minestrone Soup

1 lb. Hamburger
1 chopped onion
1 clove garlic
1 c. celery, diced
2 bullion cubes or 1 ½ tsp inst. Bullion
1 tsp salt
1/4 tsp pepper
1/2 tsp oregano ( I add a little more to taste)
3 c. water (you may need to add more)
2 sm. Zucchini, diced
2 cans tomatoes or stewed tomatoes
1 can Kidney Beans, drained
1 can green beans, drained
1 c. uncooked vermicelli (like spaghetti, only thinner)
4 slices bacon, fried and broken in small pieces

Brown hamburger, onion, garlic and celery. Drain. Add remaining ingredients and simmer until vermicelli is tender.

Yummy Mummy Cookies

Yummy Mummy Cookies
Ingredients:

• 2/3 cup butter or margarine, softened
• 1 cup sugar
• 2 teaspoons vanilla extract
• 2 eggs
• 2-1/2 cups all-purpose flour
• 1/2 cup HERSHEY'S Cocoa
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup HERSHEY'S Mini Chips Semi-Sweet Chocolate
• 1 to 2 packages (12 oz. each) HERSHEY'S Premium White Chips
• 1 to 2 tablespoons shortening(do not use butter, margarine, spread or oil)
• Additional HERSHEY'S Mini Chips Semi-Sweet Chocolate

Directions:
1. Beat butter, sugar and vanilla in large bowl until creamy. Add eggs; beat well. Combine flour, cocoa, baking soda and salt; gradually add to butter mixture, beating well. Stir in 1 cup small chocolate chips. Refrigerate dough 20 minutes or until firm enough to handle.

2. Heat oven to 350 F. For mummy body, roll 1 tablespoon dough into 3-1/2 inch long carrot shape; place on ungreased cookie sheet. For head, roll 1 teaspoon dough, roll into ball the size of a grape; press onto wide end of body. Repeat procedure with remaining dough.

3. Bake 8 to 9 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely.

4. Microwave 2 cups (12-oz. pkg.) white chips and 1 tablespoon shortening in microwave-safe pie plate or shallow bowl at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chips are melted.

5. Place 1 cookie at a time on table knife or narrow metal spatula. Spoon white chip mixture over just the top of cookie to coat; place on wax paper. (If mixture begins to thicken, return to microwave for a few seconds.) Melt additional chips with shortening, if needed for additional coating. As coating begins to set on cookies, use toothpick to score lines in body and on face to resemble mummy . Place two small chocolate chips on each for eyes. Store, covered, in cool dry place. About 30 cookies.

Spider Cupcakes

I found the idea for the spider cupcakes on the Family Fun website.


Ingredients:

	Chocolate cupcake (body)
	Canned chocolate icing
	Chocolate sprinkles (hair)
	2 pieces of eye-type candy (I used spice drops & chocolate chips- Family Fun used Bassett's Liquorice Allsorts)
	Clean scissors
	Ruler
	1 package of black string lace licorice for the legs (I used black pipe cleaners because I couldn't find the right licorice)

1. Frost the cupcake with chocolate icing and cover with sprinkles. 2. Press the eyes into place. 3. Use scissors to cut eight 4-inch pieces of licorice for the legs. Holding all of the legs together in a bunch, bend them in half and crease. Push the end of each leg into the cupcake as shown.

Welcome!

Welcome to the Parent's Pantry!! This was inspired by my friend Traci. I hope to keep it updated with the recipes that I use, which should be easy, because most of my recipes are written down on my computer, so a simple copy and paste will be easy. I hope to help those of you who need and want idea's for meals. You will probably see that I have a few favorites, but I won't duplicate those. I am also looking for idea's, so if you any of you have any favorites, send them my way.