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Thursday, July 25, 2013

Garlic Cheesy Rolls

Last week I had the opportunity to spend a week doing what I love - Cooking. Cooking for 400 girls and their leaders at Girls Camp - These girls were between the age of 12 -18... Not too terribly picky. Some of the recipes I had chosen, we had to alter when we did the math, and realized that it would have taken 57 batches of dough to make one meals worth of rolls.... as disappointed as I was, in how they turned out the girls still loved them, one sweet girl asked for the recipe... so this post is for her, and anyone else wanting to try these.  I'm certain that when made as a single batch they'll turn out quite nicely. 

Garlic Cheesy Rolls

1 pkg frozen roll dough
1/2 C. Butter - 1 cube melted
1 tablespoon granulated garlic
1/2 C. grated Parmesan
1 C Shredded cheese - we used the Italian 4 cheese blend (Parmesan, Asiago, Mozzarella, Romano) 

Melt the butter, add the garlic and stir. Let cool slightly.
Dip the frozen dough into the garlic butter. (Note: I used food service gloves, and just stick my hands in the butter (it will be hot)) 
Place in either a 12" dutch oven or a 9 x 13 pan. 
Sprinkle with the grated Parmesan, then with the cheese blend.
Let raise, till doubled. 
Bake at 350 degree till golden brown and when tapped, sounds hollow or when a thermometer inserted reaches 190 degrees. 
Enjoy the ooey gooey cheesy goodness. 

Now Here is the recipe I was going to make that seemed like a good idea when we first planned the meals:

Garlic Cheese Rolls
5-6 C Flour                                                               
2 Tbsp Active dry yeast                                       
1/3 C Sugar                                                            
1 Tbsp Salt                                                               
1 Can Evaporated Milk                                       
1/2 C Milk                                                                
1 egg beaten                                                         
1/3 C butter or butter flavored shortening- melted

2 Tbsp Butter
1/3 lb Colby Jack
1 tsp salt
1 tsp granulated garlic
3 cloves of garlic minced
½ C Asiago

1/4 C Whipping cream                                       
1/4 C Melted butter
1/4 C Parmesan cheese grated

Prepare Dough: In a mixing bowl combine 2 cups flour, yeast, sugar, and salt; blend well. Mix in warm milk, egg, and melted butter. Mix thoroughly. Mix in remaining flour 1 cup at a time until dough pulls away from sides of bowl. Turn dough out onto a floured board and knead it for 5 minutes until dough becomes elastic and sticky. Roll dough generously in flour, then cover and place in a warm area free from drafts to rise until double in size.
Assemble Rolls For Baking: Punch dough down then roll into a rectangular shape about 9" x 13". Brush dough with melted butter, spread on cheeses, then sprinkle with garlic and seasoned salt. Roll dough lengthwise like a jellyroll and cut into 13 1-inch rolls. Place rolls in a lightly greased 14" Dutch oven with 8 rolls around the outside edge, 4 rolls forming an inner circle, and 1 roll in the center. Cover Dutch oven and let rise for 15 minutes.
Brush tops of rolls with whipping cream.  Bake using 10 briquettes around the outside on the bottom and 18-20 briquettes top until rolls turn a light brown color.
Yield: 13 rolls

These are great paired with any Italian dish - or just on their own.... 

Warning - I love garlic, if it's too much for you feel free to cut back. 

Have fun cookin'

Smoked Brisket

Yesterday, in Utah it was our "Statehood" Day or the celebration of the day our state was accepted into the union (I stand corrected. A little rusty on my state history, I guess - Thank you - Jake) was founded by the Mormon Pioneers. Around here we call it Pioneer Days, Day of '47 - I am just grateful - I get the day off of work. Now granted I was the only member of my family that got the day off - the rest of them had to work. I decided to fix them a special dinner 'cause I had the time. 

Our local grocery store had a deal on Briskets .... OK so my daughter calls it the "cute girl discount" - the butcher was talking to me about the cuts they offered, then went in the back to see what he had, he came out with a $40 brisket and then promptly marked it down to $24. It pays to be friendly to your butcher. 

Here is what I did to make this little taste of heaven...

Smoked Brisket

Season brisket with your favorite seasoning.
Place brisket fat side up, on foil or in a foil pan (to collect the juices). 
Prepare 12-15 briquettes, place on the bottom grate of your Weber Kettle, for indirect heat.
Add to the briquettes,a few small pieces of your favorite fruit wood (I used apple).
Place the pan or foil w/meat on the top rack of your Weber Kettle. 
Put the lid on and walk away for an hour or so, when the smoke slows check to see if you need to add more briquettes (note only add 4-6 at a time any more will raise the heat too much and will end up burning your meat).
When the meat temps out at 180 degrees (F). 4-5 hours.
Pull an place in a pan with all the juices, cover with foil and let it sit. I like to place mine in the oven on warm (175 degrees) while I fix the rest of the meal.

Another option is after 3 hours pull from the grill and place in a pan with all the juices, cover with foil and place in the oven at 200 degrees for 3-4 hours, till the meat temps out at,at least 180 degrees. 

If you have leftovers - this makes a great sandwich the next day.

Have fun cookin' 

Peach Cobbler

Being without my laptop is like being lost in a dark forest with a fading flashlight.
I am going to post a few recipes tonight that I hope will get you in the kitchen or your outdoor kitchens this weekend and give these a try.

The standard dessert in a Dutch Oven is usually a cobbler. I have given y'all my Super Simple Cobbler recipe, but here is my go to Peach Cobbler, and with Peach season right around the corner (in Utah), give this one a try.

Peach Cobbler

2 C. Fresh peaches, peeled (you can use canned if you'd like just omit the 1st step)
2 C. Sugar
3/4 C. Flour
pinch of salt
2 tsp. baking powder
3/4 C. Milk
1/2 C. butter (1 cube)
Mix peaches with 1 C. sugar; let stand.
Sift flour, salt, and baking powder; mix in remaining sugar.
Stir in milk.
Melt the butter in a 12" Dutch Oven (or large baking dish).
Pour the batter over the butter; do not stir.
Pour the peaches over the batter, again do not stir.
Bake 350 degrees for 1 hour.

Note: this seems like its backwards putting the fruit on top of the batter - I promise, the batter will rise through the peaches and it will look like a cobbler when done, and taste "amazing".

Sorry no pictures - as soon as I get some fresh peaches, I will post one.

Have fun cookin'
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