Easy Peasy Chicken Legs ~ Potluck Sunday

If your looking for a quick, cheap and kid friendly recipe then Easy Peasy Chicken Legs is the dish for you. I was a bit skeptical when I first saw this recipe at Tried and True Cooking with Heidi . Who in turn got the recipe from Denise at Keeper Worthy Recipes. S

keptical only because they were just plain old seasoned chicken legs. Don't get me wrong recipes with just a handful of ingredients are always my favorite ones. I did like the fact that I didn't have to bread these babies all up before tossing them in the oven. So the simplicity of this recipe is really what caught my eye.

Not to mention the fact that Denise's kids gobble these things up. This is actually the third time I have made these chicken legs. Because my kids love them to!!!! I love them because they are so easy to make. These chicken legs always turn out so crispy and golden brown on the outside and tender on the inside.

I serve them with macaroni and cheese, a veggie and some fruit to complete the meal. Easy Peasy Chicken Legs have become another one of my "go to recipes". So I thought it was due time to post this tasty little chicken leg recipe.

I have seen this recipe pop up on a few blogs so, I know it isn't anything new. But for the folks out there that haven't seen this recipe, this ones for you. Also did you ever notice how un photogenic a chicken leg is?

While I was plating up this dish I was thinking how difficult it was going to be to get a good shot of a plain old chicken leg. But no worries because in the end I surprised myself. I actually think these are some pretty sexy chicken legs LOL.

I told myself just photograph them the same way you would serve them "on a platter". If you have a huge crowd to feed such as a party, potluck or reunion. Why not make two batches, one for the kids and one for the adults that pack a bit more heat.

Ree, The Pioneer Woman has a Spicy Roasted Chicken Leg version that will knock your socks off. That way in the end you will definitely please everyone.

So today I am bringing Easy Peasy Chicken Legs to the potluck. Do you have a recipe you'd like to bring to contribute? If so then link directly to your post, not your home page. Also please include a link back to Mommy's Kitchen so we can see all the yummy dishes everyone brings. I cant wait to see them all. Now onto the recipe for these Easy Peasy Chicken Legs.

Easy, Peasy Chicken Legs

1 - jumbo package of chicken legs
(approximately 14 legs)
olive oil
salt and pepper (to taste)
garlic powder (to taste)

Preheat oven to 400. Place chicken legs in large bowl and drizzle with olive oil, enough to cover them all, generously. Sprinkle with salt, pepper and garlic powder. Toss the legs around to make sure they all get coated with the oil and the seasoning.

Place on large baking sheet and bake for 1-1 1/2 hours, turning them to ensure crispiness on all sides. When done remove from oven cool a bit and serve. You can also bake the chicken legs on a cooking rack that you can place inside of your baking sheet.

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Summertime Strawberry Pie

Hi everyone today I am posting a recipe for a Summertime Strawberry Pie. I know not another pie!!! Sorry but I cant help myself, I have been bitten by the pie making bug. You wont be disappointed, I mean how can you go wrong with a good strawberry pie. I get so excited when those little red beauties start popping up at the grocery stores and road side stands. Strawberry pie has to be my most favorite of summertime desserts.

I have been wanting to post a recipe for a homemade strawberry pie for quite some time now. But lately I've been running into the problem trying to find that perfect recipe. Most of the recipes I have been making have been quite the challenge. Either the filling turns out to runny and doesn't set up or it comes out to firm and ends up more like jello. You see I like my Strawberry pie filling to be a bit more like a thick glaze instead of like jello.

I know you can purchase premade glaze in the produce section at the grocery store, but I like homemade best. My mom always used the ones from the store and there is nothing wrong with that. In fact they are great especially if you are in a pinch for time. Well I am happy to say that after trying out many recipes I think I've finally found the perfect one. I found this recipe in a southern dessert cookbook that I was thumbing through it at Sam's club. I jotted down the recipe on a piece of paper so I could give it a try. I did make a minor adjustment in the recipe by
adding a bit of strawberry extract. But that's the only change I made.

The filling turned out just how I wanted and the pie set up perfectly in the refrigerator. Thank goodness I have finally found my perfect strawberry pie. This pie would make a nice treat for the upcoming Memorial Day Holiday. It's the perfect addition to any BBQ or get together. I know once everyone sets eyes on this purdy pie they will be happy that you brought it. Heck why not double the recipe and make two that way there is plenty to go around. Or you can keep one for yourself and share the other, I wont tell.

Fresh summertime strawberries. I found these beauties on sale at Super Walmart for $1.38 a pound. I cant wait for our strawberries in our garden to start coming in. I probably wont have enough for a pie for quite some time, but finding an awesome sale like this is always cool. OK so lets get started on making this beautiful Strawberry Pie.

Start by preheating the oven to 350 degrees and pre bake your pie crust. Bake until golden brown. Place on a wire rack to cool completely. While your pie crust is cooling prepare the filling. Combine the sugar, cornstarch, gelatin, lemon juice, strawberry extract and water in a medium size pot. Bring mixture to a boil, then reduce heat to medium and cook the mixture until it thickens, whisking often. Remove from heat and let the mixture cool to room temperature.

A tip to cool down the strawberry glaze quickly:
Most times when I make my glaze or any other boiled frosting, I never have the patience to sit and wait for it to cool down. Now I'm a impatient person so that's just me LOL. Try this little trick to cool down the glaze quickly so you can pour it over your strawberries. I get a large bowl and fill it with ice and water to make a ice bath. Then place the whole pot with the glaze into the ice bath. Using your whisk stir the glaze until it cools down and thickens a bit more. You want the glaze to be thick but pourable. Remove the pot from the ice bath and pour the glaze over the strawberries. I love this nifty little trick!!!

When the crust is cool arrange the strawberries in your pie shell.

Pour the filling over the strawberries making sure to coat all the strawberries completely. Refrigerate until set about 2 hours


Look at the yummy strawberry filling, so pretty and shiny.


After the pie has chilled, slice and serve.

don't forget dollop of whipped cream.




Summertime Strawberry Pie

1 - cup granulated sugar
1/4 - cup cornstarch
1/4 - cup strawberry gelatin (jell-o)
1 1/2 - cups water
1 - tablespoon lemon juice
1/2 -teaspoon strawberry extract
1 1/2 lbs fresh strawberries, hulled and sliced in half (about 2-3 cups)
1 - regular pie crust, pre baked

Preheat the oven to 350 degrees. Line the bottom of your pie shell with parchment paper or foil. Place pie weights or dry beans on the paper. Pre bake the pie crust until golden brown, approximately 15-20 minutes. When done remove pie weights, beans and parchment paper. Let the pie crust cool completely on a wire rack. While your pie crust is cooling prepare the strawberry filling. Combine the sugar, cornstarch, gelatin, lemon juice, strawberry extract and water in a medium size pot. Bring mixture to a boil, then reduce heat to medium and cook until the mixture thickens, whisking often. Remove from heat and let the mixture cool to room temperature. Arrange the strawberries in the baked pie shell. Pour the filling over the strawberries coating them completely. Refrigerate until set about 2 hours. Store in the refrigerator up to 2-3 days. Serve with a dollop of whipped cream.



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Southern Cream Peas & Bacon

Here in the south we enjoy all sorts of peas, Black Eye Peas, Purple Hull, Crowder Peas and Cream Peas. Isn't it funny how different areas enjoy different varieties of beans and peas. There are a lot of bean varieties up North that I have never heard of. But then on the other hand there are a lot of beans here in the south that people are unaware of up North.

In the end it's all due to different climate changes. Certain beans and peas grow best in cooler climates and other thrive in the heat of the deep south. All the peas that I love are here in the south because that's what I have access to. I would love to try different varieties, but we just don't find them here in Texas.

Last weekend when we visited the peach orchard I found some Cream Peas. Can you believe I have never had cream peas. Well maybe I have and I just don't remember, but I do know I have never cooked them. I wanted to buy some but then I wasn't sure how they tasted. I stopped one of the ladies that worked at the orchard store and asked. What are cream peas? She said they were similar to purple hull peas but much creamier and softer in taste. I said OK do you prepare them the same way? she said yep just like any good ole southern pea.

I couldn't decide if i wanted a package or not. You see all I had on my mind was moonshine syrup. That's what I came to the orchard for besides some veggies and fresh peaches. I really needed to replenish my stock at home since I was only down to one jar. Well unfortunately they were out :( so I need to make a trip back later this week. After that I browsed around a bit and picked up some peaches, pickling cukes, peach bread and checked out.

While I was checking out the same lady came up and asked me if i bought some of those cream peas. I told her I had forgotten about them, but I would be returning to the store later in the week and I could get them then. She said hold on. I had already paid for all my items and I turned around and she stuck a bag of those peas in my sack. She said here is a little treat for you on the house. Goodness, I told her thank you and that she didn't have to do that. She said yes I did because you gotta try them I guarantee your gonna love em.

Well she was right I do love them. In fact I think i love them more than purple hull peas. They have a creamy taste but the beans are firmer and not mushy. I prepared them the same way I cook my purple hull peas. With lots of onions, garlic and bacon. If you have access to Cream Peas then you really need to pick some up because they are so good. You can find fresh peas as just about any farmers market in the summer.

I always rinse my fresh peas after I remove them from the package.


add the chopped bacon, onion and garlic to a large pan. Cook until the bacon starts to render some fat and the onions are translucent.


add the peas


and cover with water to at least a 1/2 inch above the peas. Add some salt and lots of pepper. Bring the peas to a boil, then reduce the heat and simmer until the peas are tender but still just a tiny bit firm.

Season with additional salt and pepper and serve.




Southern Cream Peas

1 lb - fresh shelled cream peas
3-4 - slices of bacon, chopped
1 - small to medium onion, chopped
1 - clove garlic, minced
water (enough to cover peas)
salt & pepper to taste

Rinse the fresh peas and then add to a large pot. Add the chopped bacon, onion and garlic. Cook until the bacon starts to render some fat and the onions are translucent. Add the peas and enough water to cover the peas. (about 1/2 inch) above the peas. Add some salt and lots of pepper. Bring the peas to a boil, then reduce the heat and simmer until the peas are tender but still just a tiny bit firm. About a hour to a hour and a half. When the peas are done place in a serving bowl and add additional salt and pepper if needed.

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Coconut Pecan Pie for Potluck Sunday and a Frugal Pie Tip.

Good Morning and Happy Sunday. Today I am sharing a recipe for another one of my favorite pies, Coconut Pecan Pie!!!!! I know everytime I post a pie recipe I say that, but you know I'm a sucker for a good pie. I have a weakness for Coconut pie and Pecan pie, and today's recipe has the best of both. Coconut Pecan Pie reminds me a little bit of a buttermilk or chess pie but with nuts and coconut. My favorite part of this pie is the crispy crunchy topping. The first time I had this particular pie was years ago at my mother in laws house for Thanksgiving.

I had never heard of coconut pecan pie, so I was pretty excited to get a slice. Me and pie we go hand in hand. All I can say is this pie had me at the first bite. What a awesome combination of buttermilk, pecans and sweet coconut. When I went to bed later that night I couldn't get that pie out of my head. After everyone went to sleep I got up and sliced me off another piece. I couldn't help it,this pie is that good. My mother in law was nice enough to pass on this recipe to me so we can enjoy this wonderful pie at our house. If you love pecan pie then your going to love coconut pecan pie.

So today I am bringing a dessert to the potluck. Now it's your turn. Do you have a recipe you'd like to bring to the potluck? If so then please link directly to your post, not your homepage, and please include a link back to Mommy's Kitchen. It's as easy as that. I cant wait to see all the yummy dishes you will be bringing. I have provided MckLinky at the end of this post so you can link up. Here is today's recipe.

Beat first 6 ingredients together. Add the pecans and pour into pie crust. Bake @ 375 for 45 - 55 minutes until a toothpick inserted comes out clean. If the pie starts to brown to quickly you can tent with foil or add a pie guard.

Here is a great Pie Tip:
About half way through I could see that my pie crust was really starting to brown fast. For this problem I use a handy idea that I got from my Ma maw Eaves, she takes a disposable pie plate and cuts out the middle to make a homemade pie guard. Just invert over a baking pie to prevent the crust from getting to brown. With the middle being cut out the pie can still bake without being having to cover the whole pie. I love this idea because I always have metal pie plated left over from a particular pie. So instead of throwing them out I just wash them and make pie guards. I love this frugal idea, thank you Ma maw!!!


When the pie is completely done remove the pie guard and cool completely. Let the pie cool a couple hours before serving. I like to prepare my coconut pecan pie in the morning so it has all day to cool and set up.




Coconut Pecan Pie

1 - stick (1/2 cup) real butter
1 ½ - cups sugar
½ - cup buttermilk
1 - teaspoon vanilla extract
4- eggs
1 - cup sweetened coconut
¾ - cup chopped pecans
1 - unbaked deep dish pie crust

Beat first 6 ingredients together. Then add pecans and pour into pie crust. Bake @ 375 for 45- 55 minutes until toothpick inserted comes out clean. If the pie starts to brown to quickly you can tent with foil. The top of the pie will be golden brown and crispy. If it browns to quickly then tent with foil or use a pie guard.

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Trisha's Oven Baked Pork Chops & Rice

Sometimes simple is best! My favorite recipes are the ones that just take a few steps to get things going and then put it in the oven and forget about it. I am pretty sure those are your favorite recipes as well. Today I am going to share with you one of my favorite pork chops recipes. I say one because I actually have two favorite pork chop recipes. My all time favorite pork chop recipe is Paula Deens Low Country Smothered Pork Chops. Heavenly is all I can say about that recipe. Fork tender pork chops smothered in a gravy with peppers and onions. Whew it doesn't get much better than that.

But today's recipe for Baked Pork Chops & Rice is equally delicious. I have actually made it a couple times but keep forgetting to take photos, well I finally got the photos and you wont be disappointed. This recipe comes from Trisha Yearwoods first cookbook, Georgia Cooking in a Oklahoma Kitchen .

If you do not have this cookbook it's a must have. I remember the day I got this cookbook in the mail. I was so excited!!! I didn't know that Trisha had a cookbook so I couldn't wait to get started on reading it. All I remember is taking the book out of the box and being up until Midnight going through her cookbook from start to finish. So yes it's that good!!!!

There wasn't a recipe in her cookbook that I didn't like. Trisha is a great southern cook and it really shows in her cookbooks. All of her recipes s are just like the ones mom and grandma used to make. With each recipe Trisha talks about her family and the meaning of each recipe. OK well enough about her book I think you get the picture on just how great her first cookbook is. Now back to Pork Chop recipe. This pork chops recipe is baked in the oven with a layer of rice. Making it the perfect fix it and forget it meal.

What I like most about this recipe is that it doesn't contain cream of mushroom soup. Most pork chop and rice recipes contain cream soups, but they tend to make the rice mushy instead of fluffy. The added beef broth and real butter season the rice perfectly and the pork chops are fork tender. My son swears this is the best darn rice around. And I would have to agree because I stuff myself silly every time I make this dish.

When I went to Trisha' Book signing last month for her new cookbook, Home Cooking. I was lucky enough to get her first cookbook signed as well. Every time I open her cookbook I just get a big smile on my face when I see her signature. I am still so syked that I had the honor to meet and chat with such a awesome lady.

Trisha is right up there with my girl Paula Deen!!!! Both are truly wonderful southern ladies that can cook all those old fashioned classics that I love so well. It doesn't get much better than that. Well I think I have jabbered enough so I will end this post by saying "you gotta make this pork chop recipe" Not because I said so, but because they are so darn good.

Pork Chops, beef broth, uncooked long grain rice, butter, onion, green pepper, water and salt and pepper.


Start by preheating your oven to 350-degrees. In a medium skillet, melt the butter over medium-low heat. Add the rice and saute until it is light brown, about 5 minutes. Spread the rice in a 9X13 casserole dish. Season the pork chops with the salt and arrange them on top of the rice.

Pour the broth and water over the chops. Spread the onion rings and green bell peppers over the chops and sprinkle with the pepper. Cover the dish with aluminum foil and bake for 45 minutes, or until pork chops are tender. Trisha's recipe did not call for green peppers, that was just a perk I added. I think it gives the pork chops such a great flavor so it's up to you if you want to include them.

Remove the pork chops to a plate and keep warm, then cover the dish and return the rice to the oven for an additional 15 minutes. If the rice is dry, add a bit more water before returning to oven (dependent on climate). I checked the pork chops after 45 minutes. The rice was almost done so I did not remove the pork chops. I just recovered the dish with aluminum foil and continued cooking an additional 15 minutes. Total time 1 hour and the pork chops and rice were both perfect. Serve pork chops on a bed of the rice.





Pork Chops & Rice

4 - tablespoons butter
1 - cup long-grain white rice (uncooked)
6 - pork chops, bone in
(I used boneless sirloin chops)
Salt to taste
1 - 10-ounce can beef broth
3/4 - cup water
6 - onion slices, separated into rings
4-5 green pepper rings
1/4 - tsp pepper

Preheat the oven to 350-degrees. In a medium skillet, melt the butter over medium-low heat. Add the rice and saute until it is light brown, about 5 minutes. Spread the rice in a 9X13 casserole dish. Season the pork chops with the salt and arrange them on top of the rice. Pour the broth and water over the chops. Spread the onion rings and green peppers over the chops and sprinkle with the pepper. Cover the dish with aluminum foil and bake for 45 minutes, or until pork chops are tender. Remove the pork chops to a plate and keep warm, then cover the dish and return the rice to the oven for an additional 15 minutes. If the rice is dry, add a bit more water before returning to oven (dependent on climate). I checked the pork chops after 45 minutes. The rice was almost done so I did not remove the pork chops. I just recovered the dish with aluminum foil and continued cooking an additional 15 minutes. Total time 1 hour and the pork chops and rice were both perfect. Serve the pork chops on a bed of the rice.

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Frugal Breakfast Mixes - Instant Oatmeal and Quick & Easy Pancake Mix

Some call me cheap others call me a penny pincher. What ever name they throw on me, well that's OK. Because I am proud to be a cheap, frugal, penny pinching mama. Today I want to share two easy frugal breakfast mixes you can make at home. Sure you can buy them at the store, but they are so expensive. Why not just make them at home for next to nothing.

The first breakfast mix you can make is Instant Oatmeal. You know the oatmeal that comes in a box with individual packets inside. Don't worry I to am guilty of buying them myself, but no more. You see my daughter Mackenzie loves instant oatmeal. She can eat oatmeal for breakfast, lunch or snack time.

So we can go through those instant packets rather quickly. It seemed like every time I was in the store I was buying another box. Well one day when I was scanning through a Family Circle magazine. And way at the bottom of the page I saw a article that caught my eye "penny-pinching breakfast".

It was really small print and I almost missed it, but I am glad i didn't. They listed a recipe for homemade instant oatmeal. I couldn't believe it, I had all the ingredients to make it in the pantry. It was at that moment that I could of kicked myself. I kept thinking I have been buying all those little oatmeal packets and I can make it myself. Grrrr

Well you can guess what I got up and did............. I made the oatmeal mix. The next morning I tried out the oatmeal on my daughter. I showed her how to measure the mix, add water and cook it in the microwave. Mackenzie said it tasted just like the brown sugar and cinnamon oatmeal I had been buying in the store. She even went as far as telling me she liked the homemade mix better. I am so glad because I can get a ton more oatmeal with this recipe then with those little packets they sell at the store.

I store the instant oatmeal in one of those big ice cream tubs you get at the grocery store. I double the recipe so the big tubs are perfect. Then I leave a 1/2 cup measure in the container so Mackenzie can prepare it all by herself. She knows that it is 1/2 cup oatmeal to 1/2 cup water so its easy for her to remember. Plus I have it written on the top of the cover. I have included some photos of how easy it is to make this instant oatmeal mix yourself.


Homemade Instant Oatmeal Mix

1 - 18oz container quick cooking oats
1/3 - cup dry powdered milk
1/2 - cup packed brown sugar
1 - 2 tsp cinnamon
1 - cup raisins or dried fruits

Mix all of the ingredients together and store in a airtight container. Label the contianer with the directions on how to prepare the oatmeal. Yields 16 servings

To prepare oatmeal: scoop 1/2 cup oatmeal into a bowl and mix with 1/2 cup water. You may need a bit more water if you like you oatmeal thinner. Microwave on high for 1 minute stir and enjoy.

OK now that we are done with the oatmeal mix lets move on to mix number two. Quick & Easy Pancake Mix. I know what you are thinking you love your pancake recipe so why make a instant one. Well I love my Favorite Pancakes as well, but this mix comes in handy for school mornings or when you need a quick hot breakfast. I found out just how handy this mix was one day when the kiddos wanted pancakes for breakfast. I didn't have cake flour so I couldn't make our favorite pancake recipe. Well the kiddos still wanted pancakes and then it dawned on me.

I had a container of the quick & easy pancake mix in the pantry. Now we could still make pancakes YEAH!!! This pancake mix makes really good pancakes and it's perfect for when you're in a pinch or short on time. Again this easy homemade mix can be made easily with items you have on hand. Now don't go and give up your favorite pancake recipe, but if you need a back up this one will sure to please. I have included the recipe below for the quick and easy pancake mix so you can make right at home. Enjoy!!!!

Mix all the dry ingredients together. Place pancake mix in a air tight container.

Don't forget to add a label with directions on how to prepare the pancake mix.

Quick & Easy Pancake Mix

10 - cups all-purpose flour
2-1/2 cups dry powdered milk
1/2 cup sugar
1/4 cup baking powder
1-1/2 tablespoons salt

Combine all ingredients; blend well. Place in a large container or divide by 2-cup amounts into plastic zipping bags. Store in a cool, dry place for up to 8 months. Attach instructions. Makes 12 cups. * I cut the recipe in half and made a half batch.

Preparation Instructions: Combine 2 cups mix, one beaten egg and 1-1/4 cups water, milk or buttermilk. Mix just until moistened; drop by 1/4 cupfuls onto a hot, greased griddle or skillet. Turn when bubbles form on the surface; heat until golden. Makes 12 to 14 pancakes.

I found the recipe last December at the Gooseberry Patch Face book Page . It was part of their 12 days of Christmas gifts from the kitchen. By the way are you a Fan of the Gooseberry Patch Face book page? Well, you should be for a couple reasons......... One because Gooseberry Patch rocks and that's all that's to it. And two because Gooseberry Patch makes you feel right at home.

If Down home comfort food and recipes are your thing then that's where you need to be. Well that is besides here at Mommy's Kitchen!!!!! LOL All I can say is Vickie and Joann make you feel so welcome and more like family than anything. So hop on over to their face book page and become a fan. You can also register at Gooseberry Patch and become part of their "Circle of Friends".

By becoming a fan you can not only keep up with all the great gooseberry patch happenings, but you also get goodies. What goodies am I talking about, well let me explain. The more fans GP receives the more free recipes we get. And believe me they have the most awesome recipes. Gooseberry Patch is trying to reach 100,000 face book fans! As they reach each milestone their face book fans win a new chapter of free recipes from their our exclusive, down loadable Circle of Friends Cookbook.

Gooseberry Patch has already reached their first goal of 30,000 fans so now you can download 25 of their best melty, cheesy, creamy Macaroni & Cheese Recipes. Click on the link to download your copy. The more fans GP gets the more recipes we get. When they hit 40,000 we get 25 of their favorite Chocolate Chip Cookie Recipes. 50,000 fans we get hearty, meaty Meatloaf Recipes. 60,000 + fans and we get, well you will have to wait and see. So it is totally worth it to join.

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Legendary Lion House Rolls ~ Potluck Sunday

Good morning everyone!!! I am so glad to be back in the swing of things with Potluck Sunday. I really missed not posting on Mothers Day but I made promise to stay off of the computer. I have a few people that have been waiting for me to post this recipe for the Lion House Rolls, So I wont keep them waiting any longer. My weakness is bread and rolls, so when I find a great recipe I tend to stick with it. And this recipe is one of the best rolls I have ever put in my mouth. I have been wanting to make these rolls ever since I saw them popping up on numerous blogs. These rolls just looked to darn tasty not to make.

If you are not familiar with the famous Lion House Restaurant let me give you a little back round. If you live in Utah chances are you have ate at the Legendary Lion House Restaurant in Salt Lake City. The Lion House was built back in 1856 by Brigham Young. The Lion house gets it's name from the stone statue of the reclining lion over the front entrance. This was once home to Young and his family, but now has been recreated into a restaurant and social center. The restaurant is street level with additional rooms for banquets and receptions.

The Lion House Restaurant (photo courtesy of google images) is famous for its Legendary rolls and home cooked meals. While at the Lion House not only can you enjoy home-style rolls but also breads, pies and desserts made fresh everyday at the Lion House bakery. Chances are I wont get to visit the famous The Lion House in Utah but, I can try and recreate some of their wonderful dishes with two of their cookbooks. Lion House Classics and The Lion House Bakery Cookbook. I can definitely see both of these cookbooks quickly becoming a part of my cookbook collection.

If you want a little taste of the Lion House then you have to make these rolls. They are so buttery and very pillow soft. This recipe makes a huge amount of rolls making them perfect for a large dinner or potluck. We cannot eat such a large amount of rolls so I prepare the whole recipe and freeze half of them. See my note at the end of this recipe for directions on how to flash freeze and store your lion house rolls to use at a later time.

So today I am bringing homemade rolls to the potluck. Do you have a recipe you would like to contribute to the potluck? If so then please link directly to your post, not your homepage, and please include a link back to Mommy's Kitchen. It's as easy as that. I cant wait to see all the yummy dishes you will be bringing. I have provided MckLinky at the end of this post so you can link up. Here is the recipe and directions for The famous Lion House Rolls.

In your mixer combine water and dry milk. Stir until dissolved. Add yeast, sugar, salt, butter, egg and 2 cups flour. Mix on low speed until ingredients are wet, then for 2 minutes on medium speed. At this point I changed over to my hook attachment on my kitchen aid mixer. Add 2 more cups flour, and mix on low speed until ingredients are wet, and 2 minutes on medium speed. Add remaining flour. Once combined, knead with hands, or turn on your kneading function on your bread mixer. Place dough in a oiled bowl. Turn over once so dough is covered with oil.

Cover with plastic, and let rise in a warm place until double in size. Place dough on floured surface. Roll out dough, and brush with melted butter.

Cut rolls into desired shape and size. I have included a helpful video that shows you how to cut and shape the lion house rolls. Click here to view the video. I tried my best to shape the dinner rolls just like she did on the video. When i would spin the rolls the dough just kept stretching on me and getting longer LOL. She made it look so easy but i just couldn't do it.

So what i did was place each rectangle on the counter and rolled them up. Place rolls on a greased or parchment paper lined baking pan. If you want to flash freeze some of the rolls to use at a later day this is the point in the recipe you would do so. See my note below on how to flash freeze and store the rolls in the freezer. Or continue with the recipe and let the whole batch rise in warm place until rolls are doubled in size.

Bake at 375 degrees for 15 to 20 minutes or until browned. Brush with melted butter while hot.



Legendary Lion House Rolls

2 - cups warm water
2/3 - cup nonfat dry milk
2 - tablespoons dry yeast
(2 tablespoons =2 packages)
1/4 - cup sugar
2 - tsp salt
1/3 - cup butter
1 - egg
5 to 5 1/2 - cups all purpose flour

In your mixer combine water and dry milk. Stir until dissolved. Add yeast, sugar, salt, butter, egg and 2 cups flour. Mix on low speed until ingredients are wet, then for 2 minutes on medium speed. Add 2 more cups flour, and mix on low speed until ingredients are wet, and 2 minutes on medium speed. Add remaining flour (I only add one more cup, and leave out the last 1/2). Once combined, knead with hands, or turn on your kneading function on your bread mixer. Place dough in a oiled bowl. Turn over once so dough is covered with oil. Cover with plastic, and let rise in a warm place until double in size. Place dough on floured surface. Roll out dough, and brush with melted butter. Cut rolls into desired shape and size. Place on a greased or parchment paper lined baking pan. Let rise in warm place until rolls are doubled in size. Bake at 375 degrees for 15 to 20 minutes or until browned. Brush with melted butter while hot.

How to freeze rolls: After shaping the rolls place them 2 inches apart on a waxed paper-lined baking sheet. Place the rolls in the freezer and freeze until firm. When the rolls are firm, transfer to a large zip lock freezer bag. Date and freeze for up to 4 weeks.

To use freezer rolls: Arrange frozen rolls 2 inches apart on baking sheets coated with nonstick cooking spray or covered with parchment paper. Cover rolls with plastic wrap coated with baking spray. Place in a warm place and let the rolls rise until doubled in size. Bake at 375 degrees for 15-20 minutes or until golden brown. Brush with additional butter while hot.

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