The holidays are approaching and it’s a great time to share some of our family traditions. The rental team at Roxalana Hills Apartments looks forward to bringing the residents together each year at the community Thanksgiving dinner. They are already busy preparing for this year’s dinner, planned for Friday, November 20th.
Come hungry because the table will be full of turkey, ham and traditional holiday side dishes. Here’s a sneak peek at one of their favorite recipes, borrowed from Paula Deen!
Summer, our fabulous manager at Roxalana Hills, is a talented cook who loves to feed her team and residents at the monthly events we host. Here is her recipe for one of West Virginia’s favorite foods- great for college football season!
- 1 cup warm water (100 degrees F/40 degrees C)
- 1/2 teaspoon white sugar
- 1 (.25 ounce) package active dry yeast
- 5 cups all-purpose flour
- 3/4 cup white sugar
- 2 teaspoons salt
- 2 eggs, beaten
- 1/2 cup butter, melted
- 1 (8 ounce) package sliced pepperoni
- Dissolve 1/2 teaspoon sugar in 1 cup of warm water in a small bowl. Sprinkle yeast over the water and let stand for 5 minutes.
- Mix flour, 3/4 cup sugar, and salt in a large bowl. Stir in the yeast mixture, beaten eggs, and melted butter. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
- Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 1/2 hours.
- Preheat an oven to 350 degrees F (175 degrees C). Grease a cookie sheet.
- Punch down the dough, and divide it into 20 equal pieces about the size of a golf ball. Using your hands, flatten each piece into a small rectangle about 4 inches square. Place 3 slices of pepperoni down the center of each dough square, overlapping the slices. Place another row of 3 slices next to the first. Roll the dough around the pepperoni slices, pinch the edges closed, and place the rolls on the prepared cookie sheet.
- Bake the rolls in the preheated oven for 14 to 16 minutes, until the bottoms are lightly browned and the tops are barely golden.
It is the time of year that yields everything pumpkin! Try this recipe to see if you want to add it to your collection.
1 cup (2 sticks) unsalted butter, softened
1 cup white sugar
1 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup canned pumpkin puree
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 cups (12-ounce bag) milk chocolate chips, not semisweet
Nonstick cooking spray or parchment paper
Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper.
Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.
SERVES: 60 (PER COOKIE); Calories: 106; Total Fat 5 grams; Saturated Fat: 3 grams; Protein: 1 grams; Total carbohydrates: 14 grams; Sugar: 9 grams Fiber: 1 gram; Cholesterol: 16 milligrams; Sodium: 70 milligrams
Everyone loves an easy recipe that you can toss into the crock pot before you head out to work or out to run errands for the day so that when you come home, you have dinner ready to go.
- 4 boneless skinless chicken breasts
- 32 ounces salsa ( I use 2- 16 oz. jars)
- 1 (14 1/2 ounce) cans corn, drained
- 1 (14 1/2 ounce) cans black beans, drained
- Place first four ingredients in crock pot.
- Cook on low 6-8 hours.
- 30-60 minutes prior to serving, remove chicken, shred and return to crock pot.
- To serve, use chicken mixture as filling inside tortillas.
- Add desired condiments.
Alternate ideas include putting the salsa chicken over rice or pasta.
Found at Food.com