Potato Rolls

1 1/2 C. Mashed Potatoes
1 C. Butter
1 C. Sugar
4 1/2 tsp. Salt
1 1/2 C. Warm Water
1 1/2 C. Warm Milk
3 Eggs
3 Packs dry yeast ( I prefer Saf-Instant yeast, it rises faster)
9 3/4 C. Flour

On stovetop or microwave heat Milk & Water until warm. Mix in butter until melted.
In mixer add Sugar, Salt and Mashed Potatoes. Blend in water/butter mixture. Add eggs.

In separate bowl, dissolve Yeast in 1/2 C. warm water. Add to mixer. Slowly sift in flour until dough pulls away from sides of bowl and becomes slightly rubbery. (be careful not to over-mix) Knead in any remaining flour. Place in a greased bowl and cover with plastic wrap. Let rise in a warm place until double in size.
Put dough on a floured surface (or use oil spray on hands and surface). Shape rolls as desired. Place on greased trays and cover to let rise until doubled in size. Bake at 400 degrees for 10-15 minutes until golden brown.

Pork Chops (Slow Cooker)

4-6 thick Pork Chops
2 Cans Cream of Mushroom Soup
6 Tbs Flour
4 Tbs Olive Oil (or oil)
1 tsp Salt
1 tsp Pepper

Make the Meal:
Combine flour, salt and pepper in large ziploc bag or bowl.
Add in pork chops and shake until they are covered with flour.
In skillet, warm olive oil. Brown pork chops on both sides. Do not cook throughly.
Place browned pork chops in slow cooker.
Pour cream of mushroom soup over chops.
Cook on low 7-8 hours.
Chops will be very tender and tasty!
Reserve gravy in slow cooker to top mashed potatoes.

Enjoy!

Pot Roast (Slow Cooker option)

1 Pot Roast
6-8 Potatoes
1 1/2 lb bag baby carrots
1 Onion, diced
1 pkg. dry Onion Soup Mix
3/4 C. Flour
1 tsp Salt
1 tsp Pepper
3 Tbs Oil

Make the Meal:
Mix four, salt & pepper on a plate. Cover roast with flour mixture. In frying pan, warm oil. When hot fry "floured" roast until browned on outside edges. Remove from pan and place in roaster or slow cooker. Cut potatoes into quarters. In separate bowl, add potatoes, carrots, onion and onion soup mix. Stir so seasonings cover vegetables. Add vegetables to roaster or slow cooker.
If roasting in over, cover with lid and cook in over at 300* for 3 1/2 hours.
If using slow cooker, cover, and cook on low 7-8 hours.





Enjoy!

Breaded Chicken

4-6 Chicken Breasts, boneless,skinless
1 C. Bread crumbs (I like Progresso Italian)
1 Egg
3 Tbs Butter

Place bread crumbs on plate or pie dish. Pour melted butter in and stir until all bread crumbs are saturated. In separate bowl wisk egg. Dip chicken in egg and then in bread crumbs until coated. Place in a greased baking dish. Cook at 375* for 45 minutes. 

Pistacio Mallow Salad

1 (16oz) carton Cool Whip
1 pkg (3.4ozs) instant pistacio pudding mix
3 cups miniature marshmallows
1 can (20ozs) crushed pineapple - drained
1/2 cup chopped pistacios or walnuts (optional)

Combine Cool Whip and pudding mix in large
bowl. Fold in marshmallows and pineapple.
Cover and refrigerate for at least 2 hours.
Top with nuts just before serving. (12 servings)

Cranberry Orange Turkey (Slow Cooker)

1/2 cup orange marmalade
16 oz. can whole cranberries in sauce
1 tbs. grated orange peel
3 pound turkey breast

Combine first three ingredients in bowl.
Place turkey breast in Crockpot and pour half of
 the sauce over the turkey. Cover and cook on low
for 7-8 hours or high for 4 hours. Add remaining
sauce  on top of turkey the last half hour of
cooking time. Remove from crockpot and let cool
for 10 minutes before serving. (9 servings)