Overnight Dinner Rolls.

I like to make these for Thanksgiving, but are also great for any meal.  I do  a lot a cooking and baking, so anything I can make before the big day is a big deal for me.  Soft and so delicious.   You can double this recipe very easily.  

                                                       (this picture I doubled the recipe)

OVERNIGHT DINNER ROLLS

(makes 18)

Ingredients:

*4 cups all-purpose flour

*1 1/2 teaspoons active dry yeast

*1/2 teaspoon granulated sugar

*1/4 cup granulated sugar

*1 teaspoon salt

*1 egg

*1/4 cup butter

*1/2  cup warm water (not hot)

*1/2 cup whole milk

*1 1/2 tablespoons butter, melted

*1/2 teaspoon pure honey, optional

Directions:

~In a small bowl, add warm water, 1/2 teaspoon granulated sugar, and yeast.

~Give a quick stir and set aside for 5-10 minutes allowing the yeast to foam up.

~In a large mixing bowl, add the flour, sugar, and salt, stir with a wooden spoon or spatula and set aside.

~In a small microwave soft bowl, add milk and 1/4 cup butter.

~Microwave for 40-60 seconds, or until the butter is mostly melted and set aside.

~Break the eggs into a small bowl and give a quick whisk.

~Pour yeast mixture, eggs, milk and butter mixture into the flour mixture.

~Knead with a dough hook (if you don't have one, then knead on a lightly floured surface).

~Knead for a 2 or 3 minutes if using a dough hook, for 5-8 minutes if kneading by hand. Dough will be slightly sticky.  

~Grease a large bowl, with butter or oil.

~Place dough into prepared bowl and then flip the dough.

~Cover with plastic wrap and refrigerate over nigh or up to 12 hours.

~Remove the dough from the refrigerator.

~Place it in a draft free/warm place for 2 - 2 1/2 hours.

~Place a piece of parchment paper on a cookie sheet.

~Remove the dough from the bowl.

~Divide the dough into 18 equal pieces. 

~Roll into balls and place close together onto cookie sheet.

~Loosely cover with a clean damp towel.

~Allow to rise in a warm/draft free area, for 1 hour.

~Preheat oven to 350 degrees.

~Bake for 20 minutes, or until the tops are a golden brown.

~Melt 1 1/2 tablespoons butter and honey (optional) in the microwave. 

~Brush honey butter over the tops of the rolls.

~Cool for 8-10 mints before pulling them apart.

Chocolate Chip Snickers Cookies

There is absolutely nothing I don't like about this cookie.   Great to use your left over snickers bars from Halloween with.   You can replace the snickers with anther one of your favorite chocolate candies.  I've made it with Rolo's, Jr Mints, PB Cups, and Milky Ways.

CHOCOLATE CHIP SNICKERS COOKIES 
(makes 2 1/2  - 3 dozen)

Ingredients:
*3/4 cup butter, softened
*3/4 cup light brown sugar, packed firmly
*1/4 cup granulated sugar
*1 large egg
*1 1/2 teaspoons pure vanilla extract
*2 cups all-purpose flour
*2 teaspoon corn starch
*1 teaspoon baking powder
*1/2 teaspoon salt
*1/2 cup milk chocolate chips
*1/2 cup semi-sweet chocolate chips
*1 1/4 cup snickers bars, chopped small
*1/2 cup coconut (optional)

Directions: 
~In  large mixing bowl, beat butter, brown sugar, granulated sugar, egg, and vanilla, until light and creamy (about 4-6 minutes).
~Add flour, cornstarch, baking soda and salt and mix until just mixed (about 1 minute).
~Mix in coconut (optional).
~Stir in chocolate chips and snickers bars.
~Spray a cookie sheet with cooking spray.
~Using a cookie scoop, scoop dough onto cookie sheet 2 inches apart and flatten dough slighty with the palm of your hand. (if you don't have room in your refrigerator for cookie sheets, place the dough on plates and transfer onto the cookie sheets when ready to bake).
~Place in the refrigerator for at least 2 hours.
~If you put the cookies on a cookie sheet in the refrigerator, allow them to sit on the counter for 10 minutes before putting them in the oven.
~Preheat oven to 350 degrees.
~Bake for 8-9 minutes or until edges have set (do not over bake, they will firm up as they cool).
~Cool on cookie sheet for 4-5 minutes.

Porcupine Meatballs

Easy to make and so tasty.  Serve over egg noodles, rice or serve as is.

PORCUPINE MEATBALLS
(makes 20 small meatballs or 10 large ones)

Ingredients:
*1 pound ground beef
*1/4 cup uncooked white rice
*1/2 tablespoon dried parsley
*1 teaspoon Italian seasoning
*1/4 teaspoon paprika
*1/2 teaspoon garlic powder
*1/4 teaspoon black pepper
*1/2 teaspoon salt
*1/4 cup onion, finely chopped
*1 garlic clove, minced
*2 teaspoons Worcestershire sauce
*1 quart spaghetti sauce (I make my own)
*Parmesan cheese, shredded (optional)

Stove Top Directions:
~In a medium sized bowl, combine 1 pound ground beef, 1/4 cup uncooked white rice, 1/2 tablespoon dried parsley, 1 teaspoon Italian seasoning, 1/4 teaspoon paprika, 1/2 teaspoon garlic powder, 1/4 teaspoon ground black pepper, 1/2 teaspoon salt, 1/4 cup finely chopped onions, 1 minced garlic clove and 2 teaspoons Worcestershire sauce.
~Shape into about 20 small meatballs or 10 large meatballs.
~Place meatballs into medium large skillet.
~Pour 1 quart spaghetti sauce over meatballs.
~Bring mixture to a boil.
~Cover and reduce heat and simmer for 40 minutes.
~Serve and sprinkle desired amount of  parmesan cheese over it.

Oven Directions:
~Preheat oven to 350 degrees.
~In a medium sized bowl, combine 1 pound ground beef, 1/4 cup uncooked white rice, 1/2 tablespoon dried parsley, 1 teaspoon Italian seasoning, 1/4 teaspoon paprika, 1/2 teaspoon garlic powder, 1/4 teaspoon ground black pepper, 1/2 teaspoon salt, 1/4 cup finely chopped onions, 1 minced garlic clove and 2 teaspoons Worcestershire sauce.
~Shape into about 20 small meatballs or 10 large meatballs.
~Place meatballs into a 9x13 inch bring dish.
~Pour 1 quart spaghetti sauce over meatballs.
~Cover tightly with aluminum foil.
~Bake for 60 minutes.
~Serve and sprinkle with desired amount parmesan cheese over it.

Instant Pot Directions:
~In a medium sized bowl, combine 1 pound ground beef, 1/4 cup uncooked white rice, 1/2 tablespoon dried parsley, 1 teaspoon Italian seasoning, 1/4 teaspoon paprika, 1/2 teaspoon garlic powder, 1/4 teaspoon ground black pepper, 1/2 teaspoon salt, 1/4 cup finely chopped onions, 1 minced garlic clove and 2 teaspoons Worcestershire sauce.
~Shape into about 20 small meatballs or 10 large meatballs.
~Place meatballs into liner of the instant pot.
~Pour 1 quart spaghetti sauce over meatballs (if the spaghetti sauce is thick you may want to add water to it to avoid the burn notice).
~Place lid on and seal vent.
~Pressure cook for 15 minutes.
~Natural Release for 5 minutes and then do a quick release.
~Serve and sprinkle with desired amount parmesan cheese over it.

Slow Cooker Directions:
~In a medium sized bowl, combine 1 pound ground beef, 1/4 cup uncooked white rice, 1/2 tablespoon dried parsley, 1 teaspoon Italian seasoning, 1/4 teaspoon paprika, 1/2 teaspoon garlic powder, 1/4 teaspoon ground black pepper, 1/2 teaspoon salt, 1/4 cup finely chopped onions, 1 minced garlic clove and 2 teaspoons Worcestershire sauce.
~Shape into about 20 small meatballs or 10 large meatballs.
~Place meatballs into  slow cooker.
~Pour 1 quart spaghetti sauce over meatballs.
~Place lid and cook on high for 5 hours.
~Server and sprinkle desired amount of parmesan cheese.