Rudy's Cream Corn

We spent last summer in Austin and there is a lot of amazing barbecue in Austin but Rudy's is my favorite place. Mainly cause the sides are the best. Their creamed corn is so amazing. Its sweet, rich, and creamy and the perfect addition to your summer barbecues!

Rudy's Cream Corn

6 cups Frozen Corn

2 cups Half and Half

1/4 cup Butter, cubed

8oz Cream cheese, cubed

1 Tablespoon Granulated Sugar

1 teaspoon Salt

3/4 teaspoon Pepper

Combine all ingredients in a large saucepan over medium heat. Stir until the butter and cream cheese have melted. Simmer for 30 minutes, stirring occasionally.

Recipe Adapted from: Seeded At The Table

Campfire Dip

We love camping! But it can be a bit overwhelming packing all of the food for a family of 6 to go camping so I look for easy, quick, but still delicious meals and snacks to take with us. This is one of my favorite dips for an afternoon snack or while we're waiting for our dinner to cook. Its quick, creamy, and cheesy. Its a good one for your next trip!

Campfire Dip
Recipe Adapted from: Twin Dragonfly Designs

1- 8oz container of Herb and Garlic Cream Cheese
1/2 cup Salsa
1/4 cup Colby Jack Cheese

1. On a large piece of heavy duty tin foil layer the cream cheese, salsa, and cheese. Wrap up the foil into a packet so nothing oozes out. Place near hot coals for 20 minutes or until the cheese melts. Serve hot!

One Hour Dinner Rolls

So as usual its 3 o'clock before I start thinking about what we're going to have for dinner. This particular night I decided on soup. And people, you know that nothing goes better with soup than some fresh, hot out of the oven, dinner rolls. But like I said, its 2 hours before dinner time and so there's no time... Until I decided to search Pinterest and came across this recipe. The answer I was looking for!

You would think that there's no way they would be as good as rolls that take hours and hours to make, but you'd be wrong. Way wrong. These have become one of our favorite recipes. They are pillowy soft, and the perfect texture. I make them all the time now. These are what you need to make when dinner is only an hour away!

1 Hour Dinner Rolls
Recipe Source: Our Best Bites

1 1/2 cups Non-Fat Milk (I make mine from powdered milk)
3 Table spoons Butter, cut into pieces
3 Tablespoons Granulated Sugar
4 1/2 cups All-Purpose Flour
1 Tablespoon Quick-Rise Yeast
1 1/2 teaspoons Salt
1 Egg, room temp

1. Preheat oven to 350 degrees. In a glass bowl combine the butter, milk, and sugar for approx. 2 minutes. You want to heat it until its between 120-130 degrees. 

2. While the milk mixture is heating up, combine the 3 1/2 cups of your flour, yeast, and salt in the bowl of a stand mixer. Whisk together. When your milk is warm enough add to your flour mixture and beat. Add your egg and beat until just combined. Scrape the sides of your bowl and add the remaining flour 1/4 cup at a time until soft and sticky. 

3. Spray a 9x13 baking dish with non-stick spray. Sprinkle another 1/4 cup of flour on your counter and scrape the dough on to it. Sprinkle more flour on the top of your dough. Gently press your dough into a rectangle. score your dough with a knife into 24 sections and gently form each section into a ball. Place your dough balls in your prepared pan. 

4. Let the dough rest for about 25 minutes or almost double in size. Bake rolls for 15-20 minutes or until golden brown. Remove pan from the oven and brush the tops with your melted butter.

Lion House Rolls, Guest Post at Sawdust and Embryos

I am doing my monthly guest post over at Sawdust and Embryos.
Go over and see how easy it is to make soft and fluffy homemade rolls.
You won't ever be satisfied buying them at the store again! Click here to get the recipe!

Fried Rice

Do you remember this sweet and sour chicken? This is the perfect side to have with it! I had no idea it was so easy to make fried rice. Turns out it is and it's so delicious I wont be having plain white rice with my Chinese food anymore!

Fried Rice

Recipe Source: MandysRecipeBox.com

3 cups cooked White Rice

3 Tablespoons Sesame Oil
1 cup cooked Peas and Carrots

1 small Onion, minced
2 teaspoons Garlic, minced
2 Eggs, slightly beaten
1/4 cup Soy Sauce 

Heat the oil in a large skillet over medium heat. Add the peas and carrots mix, onion and garlic. Cook until tender. Lower the heat to medium low and push the mixture to the side of the pan, then pour the eggs on the other side of pan and cook until scrambled. Now add the rice and soy sauce and mix together well. Stir until heated through.

Naan

This is the perfect side for the Chicken Tikka Masala I shared with you earlier this week. Its soft, chewy, and the flavor is a perfect match for the curry.

 

Naan

Recipe Source: AllRecipes.com

1 - .25oz pkg Active Dry Yeast
1 cup Warm Water
1/4 cup & 1 Tablespoon Granulated Sugar
3 Tablespoons Milk
1 Egg, beaten
2 teaspoons Salt
4 1/2 cups Bread Flour
1/4 cup Butter, melted

1. In a large bowl, dissolve yeast in warm water with 1 tablespoon sugar. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead on a lightly floured surface until smooth. Place dough in a well greased bowl and cover with a damp cloth. Set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.

2. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.

3. Preheat the grill to medium. At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for about 3 minutes, until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 3 minutes. Remove from grill, and continue until all the naan is cooked.

5 or 7 Layer Dip

Because its been so hot lately I haven't been making many hot dinners. We only have a swamp cooler and it doesn't quite make the house cool enough for me to want to stand over a hot stove or put the oven on. So we have had this a few times. It's refreshing and satisfying enough for me to call it dinner. 

And because I'm so picky I only made mine with 5 layers but I put down the other ingredients just because I know not many people are as picky as I am. 

5 Layer Dip

Recipe Source: The GirlWho  Ate Everything

1 - 16oz can Refried Beans

1 - 1oz pkg Taco Seasoning

1 cup Guacamole

1 - 8oz container Sour Cream

1 cup Salsa

1 cup Shredded Cheddar Cheese

Optional: Diced Tomatoes, Olives, Green Onions

Tortilla Chips

1. In a small bowl mix taco seasoning with refried beans. Then in a 9x9 dish layer the items as follows...

Beans and Taco Seasoning

Guacamole

Sour Cream

Salsa

Cheese

 

Then if you want you can add the 

Diced Tomatoes, Green Onions, Olives

 

Store in the refrigerator until serving. Serve with chips.

Baked Carrots

One of my favorite vegetables are carrots. I love the sweet flavor they have. This recipe and its an easy way to make carrots with some extra flavor.

Baked Carrots

Recipe Source: AllRecipes.com

3 cups Carrots, cut 1/4 inch thick
1 – 14oz can Chicken Broth
Garlic Powder
Salt and Pepper

Place carrots in a 9x13 inch pan and pour can of chicken broth over top. Sprinkle generously with garlic powder, and salt and pepper. Mix to combine. Bake at 325 for 1 hour and 15 minutes.

Cheddar Bay Biscuits

Bread is my favorite food and when I was looking for a fast easy roll of sorts to go with our dinner I found this. It was quick, easy and so delicious. There is a garlic butter brushed on top after its baked and it adds that little extra burst of flavor.

Cheddar Bay Biscuits

Recipe Source: The-Girl-Who-Ate-Everything.com

Biscuits
2 1/2 cups Bisquick
4 Tablespoons Cold Butter
1 cup Cheddar Cheese, shredded
3/4 cup Milk
1/4 teaspoon Garlic Powder

Butter Glaze

3 Tablespoons Butter
1/2 teaspoon Garlic Powder
3/4 teaspoon Dried Parsley Flakes

1. Preheat oven to 400 degrees. Lightly grease a cookie sheet and set aside.

2. Combine Bisquick with cold butter in a medium bowl using a pastry cutter or 2 forks. Cut until butter is in the size of peas. Add cheddar cheese, milk, and garlic powder. Mix by hand until combined, but don't over mix.

3. Drop 1/4 cup portions of the dough onto the lightly greased cookie sheet. Bake for 13-15 minutes in preheated oven until the tops of the biscuits begin to turn light brown.

4. While the biscuits are baking, melt butter is a small bowl. Stir in garlic powder and dried parsley flakes. Use a pastry brush to spread the garlic butter over the tops of all the biscuits. Sprinkle a little kosher salt on the freshly coated biscuits. Makes about 9.

Butterflake Rolls

I found my new favorite roll recipe. It doesn't take a lot of time and they come out soft and flaky. The best part is they pull apart in about 5 pieces, which really just means more places to put jam.

Butterflake Rolls

Recipe Source: CheekyKitchen.com

1 Tablespoon Yeast

3/4 cup Warm Water

1/4 cup Sugar

1 Egg

2 Egg Yolks

3/4 teaspoon Salt

1/2 cup Buttermilk

4 cups Flour

1/4 cup Butter, softened

1. Spray a muffin pan with cooking spray and set aside.

2. In a large bowl, mix yeast in 1/4 cup warm water until dissolved. Whisk, in the sugar, salt, and eggs. Beat in the buttermilk and remaining water until combined.

3. Use a wooden spoon to stir in about 3 cups of flour, adding more up to 4 cups, to make a soft dough. You want to be able to knead the dough and not have it stick to your fingers.

4. Knead dough a few times. Roll out dough so its a 1/2 inch thick and spread with a thin layer of butter. Fold dough in half, then spread with butter. Repeat 3 more times.

5. After you've finished buttering and folding, roll dough to 1/2 inch thick and cut your dough into 1×1 inch squares. Place 3 to 4 squares upright in each sprayed muffin cup. Heat oven to 200 degrees and turn off. Spray a layer of saran wrap with cooking spray and place over the dough in muffin tin and let rise in the oven for 30 minutes or until about doubled.

6. Preheat oven to 400 degrees and bake rolls for 10-15 minutes or until golden brown.

I shared this recipe at
Totally Tasty Tuesdays
 

Potato Salad

I love a potato salad. Nothing fancy but so delicious. The dressing is simple, the flavor of the egg, the bacon adds saltiness and the crunch of the celery. It is a recipe I have to recommend you make.

Potato Salad

Recipe Source: AllRecipes.com

3 1/2 lbs Red Potatoes

1 1/2 cups Celery, chopped

10 strips Bacon, cooked and crumbled

7 Eggs, boiled and chopped

2 cups Mayonnaise

1/4 cup Vinegar

1/4 cup Granulated Sugar

1 tsp Salt

1/2 tsp Pepper

Boil potatoes until just tender, 20-25 minutes. Drain. When the potatoes are cool, peel and cut into bite size pieces. Stir in bacon, eggs and celery. Combine remaining ingredients in a small bowl. Pour over potatoes. Gently stir until well coated. Refrigerate.

Glass Block Jello

This is such a fun idea and it makes eating jello a little more flavorful. An excellent addition for a summer BBQ and its so fun to look at!

Glass Block Jello

Recipe Source: OurBestBites.com

4 - 3oz pkgs Jello, in assorted colors
2 packets Unflavored Gelatin
1 - 14oz can Sweetened Condensed Milk

1. Spray 4 small tupperware containers with cooking spray. Set aside.

2. Bring 5 cups of water to a boil. Combine 1 cup of boiling water with 1 package of Jello, stir until it dissolves. Place the Jello in one of the tupperware containers. Repeat with the remaining 3 packages of Jello. Refrigerate at least 4 hours or until set.

3. When the Jello is set, bring another 1 1/2 cups of water to a boil. While the water is heating, sprinkle both packets of gelatin over 1/2 cup of cold water. Let stand for 4 minutes. As soon as the water boils, pour it over the dissolved gelatin and stir until combined. Add the sweetened condensed milk and mix well. Allow to come to room temperature.

4. Spray a 9×13 cake pan with non-stick spray. Cut the Jello into cubes and gently toss to combine in the cake pan. Pour the cooled mixture over the Jello.

5. Place the pan in the fridge and chill overnight. Cut into squares and serve.

I shared this at
Made it on Monday
Full Plate Thursday 
These Chicks Cooks 
Sweets This Week 
Fat Camp Friday 
Sweets for a Saturday 
Sweet Indulgences Sunday 
Savory Sunday

Fruit Salad

Are you ready, cause I don't think I have an easier dish in my recipe box. It takes 5 minutes to cut up the fruit and your done. Seriously, its surprisingly delicious for as simple as it is. Letting the fruit sit in the refrigerator for a few hours before serving lets all of the flavors come together and its really delicious.

Fruit Salad

Recipe Source: MelsKitchenCafe.com

1-10 oz can Pineapple Chunks, drained
1-11 oz can Mandarin Oranges, drained
1 medium Apple, chopped
1 cup Grapes, halved
1/2 cup Sour Cream

Combine the fruit in a large bowl, mixing well so the apples get coated in the pineapple and orange juice so they don't go brown. Stir in the sour cream, gently to coat. Refrigerate for at least 4 hours before serving. Serve chilled.