Rhodes Butt Cheek Rolls

This is a Reno Leuey favorite! So easy, and so good.

1 - 2 bags of Rhodes frozen unbaked rolls

Non-stick cooking spray

You need a muffin tin or two that is a little wider than normal. Spray each cup with cooking spray and place 2 frozen rolls (do not thaw) in each cup, along side each other, hence making a "butt".

Spray the tops with a little more cooking spray and cover with plastic wrap. Allow the rolls to rise for 4-6 hours. Bake at 350 degrees for around 15-20 minutes, until tops are lightly golden.

High altitude reduce temp to 325 and bake a little longer.

  

Fireside Inn Sweet Potato Souffle

The Fireside Inn is a marvelous dinner theater in Fort Atkinson, WI. On their buffet they serve this wonderful sweet potato soufflé. That alone is reason enough to want to go there.

I served this for Thanksgiving 2024 and for sure it will be on the menu for every Thanksgiving from now on. Everyone loved it, even the ones who normally don't care for sweet potatoes.

4 large sweet potatoes (4 pounds)

⅔ cup melted butter

7 eggs

1¼ cups evaporated milk

2 cups sugar

½ tsp salt

Steam and puree the potatoes. Add remaining ingredients and put in a buttered 9x12" Pyrex baking pan.

Pecan Topping

¼ cup flour

2 Tbs melted butter

½ cup light brown sugar

¼ cup chopped pecans 

Mix all together and sprinkle evenly over the top of the sweet potato mixture. Bake, uncovered, at 300 degrees for 1½ hours.

The Updated Green Bean Casserole

So I'm personally not a fan of the typical green bean casserole, commonly served at Thanksgiving. But my family likes it, so I found this updated version. With a couple tweaks, and no mushroom soup, it was well received. French style green beans are so much better than fresh cut beans . . . more authentic and just tastes better. Also, I have one of those gadgets that cuts vegetables in various uniform sizes, so very small chop is easy . . . No chunks of anything.

10 slices bacon, chopped

1 yellow onion, chopped very small

4 minced garlic cloves

8 oz shiitake mushrooms, finely chopped

⅓ cup flour

½ cup chicken broth

2 cups heavy cream

Garlic powder

Onion powder

Salt and Pepper

Pinch of nutmeg

2 oz (½ to ¾ cup) FRESH grated Parmesan cheese (not the canned sawdust)

3 cans French style green beans, drained well

1 can (or more) French's Crispy Fried Onions

In a large skillet, brown the chopped bacon. Remove bacon from pan and set aside. In the same pan, sauté the onion, garlic, and mushrooms in the bacon grease. Cook down for 7-8 minutes. Sprinkle flour over them and stir well for 3 minutes. 

Slowly stir in the chicken broth and heavy cream. Season to taste with the garlic and onion powders, salt and pepper. Add just a small pinch of nutmeg. Turn the heat to low and stir in the grated Parmesan cheese until melted.

Add the bacon and drained green beans. Stir well and pour into a buttered 9x12" Pyrex baking dish. Bake @350 degrees, uncovered, for 25 minutes. Top with the crispy onions and bake for an additional 5 minutes. Serve hot out of the oven.

Perfect Potato Pancakes

4 large potatoes (about 3 lbs)

2 eggs, lightly beaten

½ cup flour

½ cup finely diced onion

1 tsp salt

⅛ tsp pepper

Oil for frying

Maple syrup or applesauce

Peel and shed potatoes. Place in bowl of cold water. Line a colander with cheesecloth or paper towels (can use a thin flour sack dish towel). Drain potatoes and put into colander. Squeeze out as much moisture as possible. In a large bowl, combine potatoes, eggs, flour, onion, salt and pepper. 

In an electric skillet, heat ¼" of oil over medium heat. Drop batter by ¼ cupfuls into oil, about 3" apart. Press lightly to flatten. Fry until golden brown, about 4 minutes on each side. Drain on paper towels. Repeat with remaining batter. Keep prepared pancakes warm in a low heat oven until serving.

Top with maple syrup or applesauce. 

Makes about 16 pancakes.

 

Savory French Bread Slices

This is a Taste of Home recipe, and it's a keeper.

½ cup butter, softened

¼ tsp celery seed

¼ tsp paprika

1 loaf (20 inches) French bread, sliced

Combine butter, celery seed, and paprika. Spread between bread slices and over top. Wrap bread tightly in foil. Bake 375 degrees for 15 minutes. Open foil and bake another 5 minutes.

Crispy Roasted Potatoes

Nancy fixed these for one of their famous Sunday Night Suppers, and I could have downed the whole pan myself.  So yummy!

1½ lbs petite red potatoes, washed and quartered

2 Tbs olive oil 

1½ tsp salt

½ tsp ancho chili powder

½ tsp dried oregano

¼ tsp coriander  

¼ tsp garlic powder

¼ tsp freshly ground black pepper

1 pinch cayenne pepper

½ cup freshly grated parmesan cheese

4 Tbs finely chopped cilantro

Preheat oven to 400 degrees. Line a baking sheet with parchment paper, or spray with non-stick cooking spray.

In a large bowl, combine olive oil, salt, chili powder, oregano, coriander, garlic  powder, black pepper, and cayenne. Add the potatoes and toss to completely coat with spices. Transfer to baking sheet, being careful not to overcrowd. Use two baking sheets if necessary, because they need plenty of room to breathe for browning.

Sprinkle with parmesan cheese and bake for 20 minutes. Remove from oven, flip the potatoes over and bake another 20 minutes, until crispy.

Sprinkle with cilantro, more salt if desired, and serve.

                                                 

Fluffy Pancakes

Family was in town, and at the last minute I decided to make some pancakes. Clicked on Google and this was the first recipe to come up. It's a keeper. Makes 12 pancakes.

2 cups flour

¼ cup sugar

4 tsp baking powder

¼ tsp baking soda

½ tsp salt

1¾ cups milk

¼ cup butter, melted

2 tsp vanilla

1 large egg

Combine dry ingredients. Whisk together the milk, slightly cooled melted butter, vanilla, and egg. Make a well in the center of the flour mixture. Slowly fold the wet mixture into the flour until fairly smooth. A few lumps are okay. The batter will be thick and creamy.If you find it too thick you can add a couple tablespoons of extra milk, one at a time. (I didn't do that).

Set the batter aside to rest while you heat up the griddle (non-stick griddle is best) over low-medium heat. Brush with a little butter to lightly grease the griddle. Pour about ¼ cup of batter onto the pan and gently spread into a round shape. When the underside is golden and bubbles appear on the surface, flip to cook until golden.