Erma's Original Lefse Recipe

4 cups mashed potatoes-no skins
3 Tbls. butter
2 tsp. sugar
1/2 cup milk or cream
2 tsp. salt
Mix all the ingredients above and cool the dough.

Add flour just before rolling out.
1 cup flour to bind the dough and to roll out very thin.
Bake on griddle until golden brown, turning often to prevent scorching. When baked, place between cloth to keep from drying out.

Sweet Dough

This recipe is from the Sunday Baker:

Family Recipe Sweet Dough
2 pkgs. dry active yeast (not quick rise)
1 T. sugar
1 c. lukewarm water (instructions below!)
1 c. milk
3/4 c. sugar
2 t. salt
7 c. flour
3 beaten eggs
1/2 c. real butter (or shortening)

Dissolve the yeast and 1 T. sugar in lukewarm water. This is an important step because if the water is too hot, it will kill the yeast. If it's too cold, it won't activate the yeast. To make sure it's just right, use a candy thermometer. It should be about 115 degrees:

Set the yeast water aside. In a medium saucepan, scald the milk. To do this, heat on a medium heat until it almost comes to a boil, stirring. Remove from heat and add butter, sugar, and salt. Cool to the lukewarm temp. of 115 degrees. Make sure it's the right temp before going on:

When the temp is right, add two cups of flour and beat with your mixer with a dough hook (or by hand until a nice batter forms) By now the yeast should be foaming and look like this:

Add the yeast and 3 beaten eggs to the batter. Beat well with dough hook. Continue to add flour until you get a soft dough. It'll be slightly sticky to the touch, but still somewhat shape-able:

Dump the dough onto a floured surface. Knead it lightly adding flour until it's no longer sticky. It should be smooth and elastic feeling:

Grease a bowl with cooking oil. Turn out the dough into the bowl and turn it to coat all sides. Cover tightly. Put into the oven (should not be turned on!) and place a pan of boiling water beneath the bowl. Shut the oven and let it rise for at least an hour, or until double in size:

It will start out like this:

And end up like this:

While still in bowl, give it two or three punches right in the middle. This will deflate it and release the gases that have built up. Pour it onto a floured surface once again:

Divide the dough into four pieces. Roll one out into a 15x9 rectangle. Spread it with 2 T. melted butter. Then sprinkle it with 1/2 c. sugar mixed with 2-3 t. cinnamon:


Starting at the wide end, slowly roll up the dough, making sure it's even. Pinch together the seams to seal it:


It's time to cut them into rolls. The easiest way is to take a piece of dental floss and put it under the end of the roll. Bring up the sides and criss-cross to cut out the roll. It makes a nice clean cut every time!:


Lay out the rolls in a well-greased baking pan (I use pie tins) and cover and let rise for about 30 minutes. I use the same stove method as before. They'll look like this:

Bake at 375 for 20-25 minutes, or until golden brown:

You can cover these with a variety of flavored glazes and icings. The net is full of recipes for cream cheese or powdered sugar icings, orange glazes, and ones that include nuts and raisins. I like this glaze:
Melt on stovetop:
2 T. butter
1/2 c. brown sugar
3 T. real Maple Syrup
1/2 c. milk
Bring it to a boil, stirring constantly. Remove from heat and add 1 t. vanilla extract. Let sit for about 5 minutes to thicken. Pour over hot rolls:

Chicken Tamale Casserole

I made this the other night & it's super yummy!!!!!!

Yield
8 servings

Ingredients
1 cup (4 ounces) preshredded 4-cheese Mexican blend cheese, divided
1/3 cup fat-free milk
1/4 cup egg substitute
1 teaspoon ground cumin
1/8 teaspoon ground red pepper
1 (14 3/4-ounce) can cream-style corn
1 (8.5-ounce) box corn muffin mix (such as Martha White)
1 (4-ounce) can chopped green chiles, drained

Cooking spray
1 (10-ounce) can red enchilada sauce (such as Old El Paso)
2 cups shredded cooked chicken breast
1/2 cup fat-free sour cream

Preparation
1. Preheat oven to 400°.

2. Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9–inch baking dish coated with cooking spray.

3. Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 cup cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.

Risë Minton, Smyrna, GA, Cooking Light, NOVEMBER 2008

Cake Pops by BAKERELLA

1 box cake mix (cook as directed on box for 13 X 9 cake)

1 can frosting (16 oz.)Wax paperYellow candy melts

(1 lb. pkg.)Lollipop sticksEdible ink pens

After cake is cooked and cooled completely, crumble into large bowl.
Mix thoroughly with 1 can frosting. (I use the back of a large spoon, but it may be easier to use fingers to mix together. But, be warned, it will get messy. Also, you may not need the entire can of frosting, so start out by using almost the entire can and add more if you need to.)
Roll mixture into quarter size balls and place on wax paper covered cookie sheet. (Should make 45-50)
Melt chocolate in the microwave per directions on package. (30 sec intervals, stirring in between.)
Dip the tip of your lollipop stick in a little of the melted candy coating and insert into the cake balls. (Insert a little less than halfway.)
Place them in the freezer for a little while to firm up.
Once firm, carefully insert the cake ball into the candy coating by holding the lollipop stick and rotating until covered. Once covered remove and softly tap and rotate until the excess chocolate falls off. Don't tap too hard or the cake ball will fall off, too.
Place in a styrofoam block to dry.
Once dry, draw faces with an edible ink pen and allow ink to dry!

You can use this recipe if you don't want to use canned frosting:

Cream Cheese Buttercream frosting

1 stick butter (softened)8 oz. cream cheese (softened)

4 cups confectioner's sugar

2 teaspoons vanilla

Beat softened butter and cream cheese until well blended.

Add sugar and vanilla until creamy.

Peanut butter & banana sandwich

Pretty self explanatory and curious to see who checks this post. But, you gotta use fresh banana then drizzle with honey. Served open faced on toasted English muffin is nice breakfast.

Maple-Roasted Sweet Potatoes

Maple-Roasted Sweet Potatoes

INGREDIENTS
2 1/2 pounds organic sweet potatoes, peeled and cut into 1 1/2-inch pieces (about 8 cups)
1/3 cup pure maple syrup
2 Tbsps organic butter, melted
1 Tbsp organic lemon juice
1/2 tsp salt
Freshly ground pepper to taste

Pure and simple sweet potatoes are a humble miracle of taste, texture and nutrition. Here, they’re roasted with maple syrup and just a little butter in a stand-in for oven fries that couldn’t be easier to make.

1. Preheat oven to 400°F.
2. Arrange sweet potatoes in an even layer in a 9-by-13-inch glass baking dish. Combine maple syrup, butter, lemon juice, salt and pepper in small bowl. Pour mixture over sweet potatoes; toss to coat.
3. Cover and bake sweet potatoes for 15 minutes. Uncover, stir and cook, stirring every 15 minutes, until tender and starting to brown, 45 to 50 minutes more.

NUTRITION INFORMATION: Per serving: 96 calories; 2 g fat (1 g sat, 0 g mono); 5 mg cholesterol; 19 g carbohydrate; 1 g protein; 2 g fiber; 118 mg sodium; 189 mg potassium. 1 1/2 Carbohydrate Servings
NUTRITION BONUS: Vitamin A (230% daily value), Vitamin C (15% dv).
EXCHANGES: 1 1/2 starch, 1/2 fat

MAKE AHEAD TIP: Cover and refrigerate for up to 1 day. Just before serving, reheat at 350°F until hot, about 15 minutes.

Recipe adapted from EatingWell.com

Sausage Queso Dip

You will need:

One tube of Jimmy Dean Sausage (hot)
3 bricks of cream cheese
2 cans of rotel (original)
1 can rotel (hot)

Fry sausage and drain fat. Combine with cream cheese and rotel. Cook over medium heat until all melted. Serve with tortilla chips! Enjoy.