“Emily: Do any human beings ever realize life while they live it?–every, every minute?
Stage Manager: No. The saints and poets, maybe–they do some.” –Thorton Wilder
- 1 (7 oz.) can diced mild green chilies
- 2 cups grated Monterey Jack cheese
- 12 eggs
- 1 (16 oz.) carton sour cream
Drain chilies. Combine with cheese. Place in a greased 9×13-inch pan. In a large bowl whisk together eggs and sour cream. Pour over top of chilies and cheese mixture. Bake at 350 degrees for 30 minutes. Makes 10 servings.
- 1 recipe dough for Lion House Dinner Rolls
- ½ cup butter, melted
- Zest from two oranges
- ¼ cup sugar
- 1 recipe Orange Icing (see below)
Lion House Dinner Rolls
- 2 cups warm water (110 to 115 degrees)
- 2/3 cup nonfat dry milk (instant or non-instant)
- 2 tablespoons dry yeast
- 1/4 cup sugar
- 2 teaspoons salt
- 1/3 cup butter, shortening, or margarine
- 1 egg
- 5 to 5 ½ cups all-purpose flour, or bread flour
In large bowl or electric mixer, combine water and milk powder; stir until milk dissolves. Add yeast, then sugar, salt, butter, egg, and 2 cups flour. Mix on low speed until ingredients are wet, then for 2 minutes at medium speed. Add 2 cups flour; mix on low speed until ingredients are wet, then for 2 minutes at medium speed. (Dough will be getting stiff and remaining flour may need to be mixed in by hand). Add about ½ cup flour and mix again, by hand or mixer. Dough should be soft, not overly sticky, and not stiff (It is not necessary to use the entire amount of flour).
Scrape dough off sides of bowl and pour about one tablespoon of vegetable oil all around sides of bowl. Turn dough over in bowl so it is covered with oil. (This helps prevent dough from drying out). Cover with plastic and allow to rise in warm place until double in size. Sprinkle cutting board or counter with flour and place dough on floured board. Roll out and cut rolls into desired shape and size. Place on greased (or parchment lined) baking pans. Let rise in warm place until rolls are double in size (about 1-1 ½ hours).
Follow recipe for Orange Rolls at this point.
After dough for Lion House Dinner Rolls has risen the first time, roll dough to rectangle about ¼ inch thick. Combine melted butter and orange zest in a small bowl; brush over dough. Sprinkle with sugar. With pizza cutter or very sharp knife, cut dough in half to make two strips about 4 inches wide. Make cuts through strips of dough every 2 inches, making about 18 pieces of dough. Roll up strips, starting with narrow edge. Place on lightly greased baking sheet. Allow to rise until double in size, about 40 minutes. Bake at 375 degrees for 12 to 15 minutes, until light golden brown. Remove from oven and brush with melted butter. Allow to cool about 10 to 15 minutes, drizzle with Orange Icing. Makes 18 rolls.
- 1 ½ cups powdered sugar
- 2 tablespoons freshly squeezed orange juice (reserve from zested oranges used in Orange Roll Recipe)
- 2 to 4 tablespoons heavy cream, or 2 tablespoons half-and-half
Place powdered sugar and orange juice in a small bowl; add half the amount of heavy cream. With spoon or mixer, mix until smooth. If icing is too thick, add more cream a little at a time. The hotter the rolls are when frosted, the thicker the frosting needs to be. Note: You can add more orange flavor by mixing in 1 to 2 teaspoons orange zest if desired.
It is not because things are difficult that we do not dare, it is because we do not dare that they are difficult. –Lucius Annaeus Seneca
A member of my family shared this recipe with me–he likes to eat it for breakfast. This family member is the same one who rummages through my pantry looking for cherry pie filling to eat straight from the can.
- 2 tbsp coconut oil
- 2-3 tbsp beef or chicken broth
- 1/2 – 3/4 c broccoli florets, finely chopped
- 1/2 – 3/4 sausage
- 2 eggs
- Salt & pepper to taste
Melt the oil over medium heat, add beef broth. Add broccoli and cook for about 2 minutes. Add sausage and cook until browned. Add eggs, salt, and pepper, and scramble thoroughly.
“Oh, brothers and sisters, families can be forever! Do not let the lures [or the irritants] of the moment draw you away from them! Divinity, eternity, and family–they go together, hand in hand, and so must we!” –Spencer W. Kimball
1/3 c. butter, melted
1/2 c. sugar
1 egg (preferably room temperature)
1 1/2 c. all purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg
1/2 c. milk
Topping (option: cut topping in half)
1/2 c. sugar
1/2 c. butter, melted
1 tsp. cinnamon
Preheat oven to 350F.
In a medium-large bowl, sift together all dry ingredients. Add wet ingredients and stir just until combined, but still a bit lumpy. Do NOT over mix; over mixing will ruin the texture of the finished muffins.
Bake for 20-25 minutes, or until they just start to turn a bit golden at the edges.
For the topping, mix sugar and cinnamon in a small bowl. Place melted butter in another small bowl. Dip the warm muffins in melted butter, then dip/roll the muffin in cinnamon sugar.