Texas Road House Rolls Copy Cat

     Something about eating in a restaurant that gives you peanuts are cool. I have never understood how steakhouses would think to provide peanuts as an appetizer. I think of steakhouses as an out West kind of thing with cowboys. When I think of peanuts, I think of the South like Virginia. Any insight about the two combination?

     I do like steakhouses but we rarely eat at any since it isn't my husband's first choice. We have ate at Texas Road House restaurant a couple of times. The restaurant serves a basket of rolls which are great. When I saw this recipe, I figured I would try it. The rolls are great. I did freeze half the recipe. These photos are from the freezer batch since there were no left overs from the first batch I had made. Yes, they are really good. I even had purchased some cinnamon butter and it was the perfect combination.

Like Texas Road House Rolls


2 cups milk
3 Tbsp melted butter
1/2 cup sugar
1 envelope of active dry yeast
1/2 cup water, around 100 degrees
8 cups all purpose flour
2 eggs
2 tsp salt


Directions:

1. Warm the milk in a large pot with the butter and sugar. Heat the milk to just below a simmer and allow to cool about 100 degrees.
2. Add the yeast to the water and allow to sit for about 3 minutes. 
3. Add the yeast water to the milk and stir.
4. Add two cups of flour and mix.
5. Add the eggs and salt to the pot. Stir.
6. Add 5 cups of flour and mix. The dough should be soft and not overly sticky. If the dough is sticky, add a little of the remaining flour.
7. Place the dough onto a clean, floured surface.
8. Knead the dough about 5 minutes.
9. Place the dough in a grease bowl and flip it over. Cover the bowl and let rise about 1 hour.
10. After the dough has doubled, punch it down. Let rest for 10 minutes.
11. Divide the dough into 20-30 pieces. (Freeze at this stage if desired.)
12. Allow the pieces to rise about 30 minutes or until doubled in size.
13. Preheat oven to 350 degrees. Bake rolls for 10 minutes or until golden brown.

Recipe adapted from: Eat Cake For Dinner originally posted on Good Stuff Maynard.

Did you already know.............
-In 1993, Kent Taylor opened the first Texas Roadhouse restaurant in Clarksville, Indiana.
-There are over 350 restaurants in 46 states.
-Employees are called "Roadies". 
-The restaurant's mascot is: Andy the Armadillo.

Burgundy Mushrooms

When I was a kid, I did not like mushrooms. I did not like the texture. Also, mushrooms really did not have much of a taste. As an adult, I really like mushrooms. I cook a lot with mushrooms as if you couldn't tell if you read my blog often.

When I lived in Colorado, I use to order marinated mushrooms. The dish was served as an appetizer and they were so good. The restaurant is now closed but I sure miss that dish. These mushrooms look and taste very similar to that appetizer. The recipe takes all day to make.

Burgundy Mushrooms
2 lbs white button mushrooms, cleaned throughly
1/2 liter of Burgundy wine
1 cups boiling water
1 sticks butter
1 tsp Worcestershire sauce
1/2 tsp ground black pepper
2 beef bouillon cubes
2 chicken bouillon cubes
1 1/2 tsp garlic powder
1 tsp salt

Directions:

1. Add the mushrooms, wine, boiling water, butter, Worcestershire sauce, black pepper, bouillon cubes, and garlic to a large pot. Stir to combine.
2. Bring the mushrooms to a boil over medium heat. Reduce the heat to low and simmer for 6 hours covered.
3. Remove the lid and continue to cook for 3 hours, uncovered.
4. Add salt to taste after the 3 hours. 
5. Serve with bread, as a side dish, or over meat.

Recipe adapted from The Pioneer Woman Cooks cookbook.

Did you already know.........
-Burgundy wine is produced from the Burgundy region of France.
-Burgundy wine can be white or red.
-A red Burgundy wine is Pinot Noir. 
-A white Burgundy wine is a Chardonnay. 

Lemon Frosted Cupcakes

Do you have a favorite lemon recipe? Is it lemon bars, meringue, or lemon frosting? I love lemonade. Fresh lemonade is the best.  My husband knows if we are at a fair I will normally purchase lemonade where they will squeeze it in front of you. Then they will shake it up for you. How can I resist? The only problem is I end up having to share. I tell my children I hope they know how much I love them!

Since I still had some Meyer lemons, I decided to make lemon frosting. I really am glad. The lemon flavor is a subtle taste and not overbearing. My youngest daughter thought they were awesome.

Lemon Frosting
1 Tbsp grated lemon zest
1 Tbsp fine sugar
2 cups powdered sugar
1/4 cup butter, softened
1 Tbsp lemon juice, freshly squeezed
1 Tbsp milk


Directions:

1. Mix the lemon zest and the fine sugar very well. Set aside.
2. In a large bowl, beat the sugar, butter, and lemon juice until smooth.
3. Add a little bit of milk at a time if needed until the ingredients are fluffy.
4. Add the lemon zest sugar to the frosting.
5. Top your favorite vanilla cake/cupcakes recipe. 

Recipe adapted from I am Baker who had adapted it from a allrecipes.com.

Did you already know........
-The rind of the Meyer lemon is edible.
-Meyer lemons are available from November, December, and January.
-Meyer lemons are sweeter than traditional lemons so less sugar is needed.
-In 1960, the majority of the Meyer lemons in California were destroyed by a virus.

Lemon Curd

I like lemons especially since they make me think of the spring. My Mom and favorite friend likes lemons too. I asked my favorite friend what type of cupcakes did she want for her birthday. She told me that her mom use to make her a cake with lemon curd in the middle. What a great plan? 

When I was in the store purchasing the ingredients, I found a package of Meyer lemons. How perfect! This lemon curd recipe makes a lot. Since I had some left over, I asked my Mom if she would like it. She told me that she will be picking it up. So next time you are thinking about just buying a jar, try making it instead.

Lemon Curd
1/2 cup lemon juice, freshly squeezed
1/2 cup fine sugar
2 large egg yolks
2 large eggs
pinch of salt
6 Tbsp butter, unsalted and cubed

Directions:

1. Have a bowl ready with a mesh strainer over it for later.
2. In a medium pan, whisk the lemon juice, sugar, yolks, eggs, and salt.
3. Add the butter to the pan and turn the heat to low.
4. Whisk continually until the butter has melted.
5. Increase the heat to just under medium heat and continue to whisk constantly until the mixture has become thick. The mixture will be ready when it begins to be jelly like.
6. Remove the mixture from the heat and press it through the strainer.
7. Store the lemon curd in the refrigerator for up to a week.

Recipe adapted from David Lebovitz.

Did you already know............
-Meyer lemons originated from China.
-Meyer lemons are a cross between a lemon and a mandarin orange.
-The lemon was introduced to America by Frank N Meyer in 1908.

Cheesy, Corn and Kielbasa Chowder

My oldest daughter asked me to make her a corn chowder like the one I made before. The one I made with all the ingredients she liked. No wonder she was asking for that chowder. 

I asked my husband if he wanted soup for supper. He said sure but he wanted chicken noodle. I asked his if he wanted homemade. He said no. The can was just fine. I said alright and I would also make my oldest daughter's chowder. I think he is becoming suspicious of me because he asked what was in her chowder. I told him and he said fine. He didn't want me to make two soups. Opening a can and heating it up isn't hard but he said the corn chowder was fine. I think he likes the chowder too.

Cheesy, Corn and Kabassa Chowder
1 Tbsp olive oil
1 package of kielbasa
2 cloves garlic, minced
1/2 onion, chopped
2 russet potatoes, cubed
1 package (16 oz) frozen sweet corn
4 oz. cream cheese
2 Tbsp flour
2 cups milk
1 can (14 oz) cream corn
1 cup cheddar cheese, shredded
1/4 cup chives

Directions:

1. Heat a large pot with the olive oil.
2. Add the kielbasa and cook thoroughly.
3. Remove about 1/2 cup of the kielbasa and set aside on a plate covered with a paper towel.
4. Add the garlic, onion, and potatoes to the pot. Cook for 2 minutes.
5. Add the sweet corn and cook for about 2 minutes while stirring.
6. Add the cream cheese and stir constantly for about 1 minutes.
7. Evenly coat the mixture with the flour and stir for 1 minute.
8. Add the milk while stirring constantly for 2 minutes.
9. Allow the mixture to simmer for about 5 minutes.
10. Add the cream corn and stir. Continue to simmer for 5 minutes.
11. Stir in 1/2 the cheese into the chowder and stir. Once the cheese is melted, serve.
12. Top each bowl with a little of the saved kielbasa, cheese, and chives.

Recipe from Jen of Sweet Morris.

Did you already know............
-Kielbasa means sausage in Polish.
-Kielbasa does not refer to a specific type of sausage.
-Kielbasa tends to be a sausage made from pork with the addition of spices and is often smoked.
-Other names for Kielbasa are: kolbasa, kobasa, kovbasa, kobasi, etc.