Asparagas Crescents

Made this for Super Bowl 2025, and it's a keeper.

Eight servings.

1 package refrigerated crescent rolls

4 slices non-smoked provolone cheese, cut in half

4 slices Swiss cheese, cut in half

4 slices mozzarella cheese, cut in half

8 thin slices prosciutto cheese

16 spears fresh asparagus

2 Tbs olive oil, for drizzling, optional

1 Tbs dried Italian seasoning, optional*

Pre-heat oven to 375 degrees.

Break the bottom tough part of the asparagus off. It will naturally break off where the tender part meets the tough part of the stem. Discard the tough stems.

Line a baking sheet with parchment paper. Separate the crescent rolls into 8 triangles. Brush each triangle very lightly with olive oil. Place one half-slice of each cheese on each triangle. Lightly fold a slice of prosciutto and place on top of the cheeses. Then take 2 spears of asparagus and place them across the triangle horizontally, so they stick out over the sides. Roll up the triangle, starting at the large end. Secure the pointed end over the top.

Arrange on the parchment paper, at least 2" apart. Bake 15-20 minutes, until lightly browned and cheese is oozing out and also lightly browning. Remove to wire rack to cool. Cooling will allow the cheeses to firm up.

If desired, brush the tops with olive oil, and sprinkle with Italian seasoning. 

*Could use Everything Bagel seeds instead.

Dill Dip

This recipe, or one like it, dates back to at least the 60's. But it is universally liked by all. Serve with fresh veggies.

1 cup mayonnaise

1 cup sour cream

1 Tbs dried dill weed

1 Tbs dried minced onion

1 Tbs dried parsley

1 tsp (or less) seasoned salt

Mix all together and refrigerate 24 or more hours before serving with assorted fresh vegetables.

Hamburger Soup

 Doesn't sound that good, but it is. Contest winning recipe from Taste of Home.

1 pound ground beef

4 cups water

1 can (14 oz) diced tomatoes, undrained

3 med carrots, sliced

2 med potatoes, peeled and cubed

1 medium onion, chopped

½ cup chopped celery

4 tsp beef bouillion granules

1½ tsp salt

¼ tsp pepper

¼ tsp desired oregano

1 cup cut up fresh or frozen green beans

Brown beef in large saucepan. Drain. Add the next 10 ingredients, bring to boil.

Reduce heat and cover, simmer 15 minutes, or until potatoes and carrots are tender. Add green beans. Cover and simmer 15 minutes, or until the beans are tender.

Peanut Butter and Carrot Dog Treats

 2 large carrots, scrubbed clean and cut into chunks

2 cups oatmeal, any kind

½ cup natural peanut butter

Preheat oven to 300 degrees. Line a baking sheet with parchment paper.

Boil the carrots in water, covered, until fork tender, 5-10 minutes. Drain.

Combine the carrots, oats, and peanut butter in the food processor. Mix well until the carrot and oats are broken down, and a soft sticky dough forms. If dough is too wet, add more oats. Too dry, add more peanut butter.

Place dough on a sheet of parchment paper. Place another sheet on top and roll out about ½" thick. Cut out with bone shaped cookie cutter (or any shape). Re-roll the dough as necessary to use it all. 

Bake for 35-40 minutes, depending on the size of cutter used, until the treats are dry and lightly browned on the bottom. They will feel soft when first removed, but will harden once they are cooled.

Store in air-tight container at room temp for up to 1 week, or 2 weeks refrigerated. Can freeze them which makes them firmer and longer lasting.

The Most Amazing Strawberry Cake

If you love strawberries you will love this cake! I used a cake mix (just because I had one), doctored up equate to the original recipe. I will list both versions below. 

This frosting is absolutely a show stopper! My grandson said it was the best cake he has ever eaten. You for sure want to make this one for that next special occasion. Perfect for Valentine"s Day. THIS CAKE MUST BE KEPT REFRIGERATED.

ORIGIONAL RECIPE:

1 pound fresh strawberries, washed and hulled

1 cup melted butter

1½ cups sugar

¼ cup sour cream

1½ tsp vanilla extract

1 tsp strawberry extract, optional

3½ cups cake flour

4 tsp baking powder

½ tsp table salt

4 large eggs, room temp

1 cup buttermilk, room temp

pink food coloring, optional

Add strawberries to a blender or food processor and puree until smooth.  Pour into a small saucepan and bring to a simmer. Let simmer, stirring occasionally, util the mixture is thick and reduces by half, about 20 minutes. You should end up with just over 1 cup of reduced puree. Set aside for later use in both the cake and the frosting.

Lightly grease two 9" cake pans. Line the bottoms with parchment paper. Preheat oven to 350 degrees.

In a large mixing bowl, use a hand mixer to cream the butter, vegetable oil, and sugar together until creamy, about 2 minutes. Beat in one cup strawberry puree, sour cream, vanilla, and strawberry extract, if using. Reserve the remaining strawberry puree, up to ¼ cup, for the frosting.

Use a fork to combine the eggs and buttermilk together. Set aside.

In another bowl stir together cake flour, baking powder, and salt.

Add ⅓ of the dry ingredients to the butter mixture, and mix until just combined. Add half the milk mixture and combine. Add in another ⅓  of the dry ingredients until combined followed by the remaining milk mixture. Add remaining dry ,mixture and mix with hand mixer until just combined. Stir in food coloring, if using, adding a little at a time until desired color is achieved.

Divide the batter evenly between the pans. Bake at 350 for 25-30 minutes. Let sit in pans for 5 minutes and then transfer to a wire rack to cool completely before frosting.

NOTE: I live in a high altitude area so I increase the flour by ¼ cup, reduce the baking temperature to 325 degrees, and bake it a little longer.

CAKE MIX VERSION:

1 pound fresh strawberries, prepared and reserved as in original recipe above

I box of strawberry cake mix

1 cup melted butter, cooled

¼ cup sour cream

1 tsp vanilla

4 large eggs

1 cup buttermilk

Combine cake mx, cooled melted butter, sour cream. eggs, and vanilla. Add buttermilk. Fold in 1 cup of strawberry puree. Mix and bake as directed on box. 

NOTE: I live in a high altitude area so I have to add ¼ cup flour, and reduce the baking temperature to 325 degrees, and bake a little longer.

STRAWBERRY CHANTILLY CREAM FROSTING

2 cups heavy cream

1 tsp vanilla

1.5 oz instant strawberry jello

2 cups powdered sugar, divided

8 oz cream cheese, softened

8 oz mascarpone cheese, softened

reserved strawberry puree

In a large bowl, use a hand mixer to whip cream and vanilla extract. Slowly add in strawberry jello while mixing. Once the cream reaches soft peaks, slowly add in ½ cup of the powdered sugar. Continue beating until stiff peaks form.

In a separate bowl, beat together cream cheese, mascarpone, and remaining ¼ cup strawberry puree. Whip until smooth, about 2 minutes. Add in the remaining 1½ cups powdered sugar. Mix until well combined.

Use a rubber spatula to fold the whipped cream mixture into the cheese mixture. Combine until no streaks remain. Frost the cake as usual. Refrigerate cake.

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.