Pineapple Mango Pico de Gallo Salsa - 52 Grilling Time Secret Extras

Pin It Now!

All Fresh Ingredients!  A wonderful little appetizer, a great snack, a BEAUTIFUL presentation, an AMAZING topping for a hamburger for your next BBQ!  Serve with a bag of Fritos.

Tropical fresh Mangos, Sweet Pineapple, and Savory tomatoes combine for one of my most requested dishes.

And it gives me a chance to use one of my favorite single use tools.  I have wasted many mangos trying to slice them properly.  Then I got a Mango Cutter!!!

Now I am not usually a person who likes single use tools, but this gem has changed the way I look at a mango recipe.  Easy to use and the results will save money in the long run.

I do have a little photo essay of how to cut the pineapple for the pretty "Boat" look...

 Before I start with the pineapple, here's that Mango Slicer in action!!!

When shopping for a mango, look for one that is slightly giving when squeezed.  If they are too firm, the meat will be hard and fibrous.

 OK... for the pineapple, slice in half.  Use a very sharp thin knife and slice as close to the hard center to just before you slice through the outer shell.  Closer the better, but DO NOT CUT THROUGH THE SKIN.

Angle the blade to cut triangles of pineapple.

 Cut the hard core out, again, cut triangles.

 And just keep cutting triangles out, about an inch at a time.

Scrape the bottom with a spoon and you have a presentation bowl for your salsa...

And here's my recipe...

OK... Here's what I did...

Pineapple Mango
Pico de Gallo
Salsa

Ingredients

• 2 Cups (3 Ripe) Mangos, Diced
• 2 Cups (1 Ripe) Pineapple, Diced
• 2 Cups (4 medium) Red Peppers, Diced
• 2 Cups (2 Large) Sweet Onions, Diced
• 4 Cups (a Dozen) Firm Roma Tomatoes
• 1/2 Cup Freshly Chopped Cilantro
• 1/4 Cup Herbes de provence
• 1 tsp each Salt and Pepper

Cooking Directions

1. Assemble all of your ingredients and mix well.
2. Serve chilled, resting in the refrigerator for several hours (preferably overnight) to allow the flavors to meld.
3. And Enjoy!

******************************************************

This recipe has been added to my growing list of "52 Church PotLuck Dishes"!

A list of something NEW worthy of being shown off at a neighborhood BYODish (Bring Your Own Dish) Party, a Family special occasion dinner, Any Big Holiday Gathering or of course that glorious day when you bring a dish to share with your Church family...

Ages ago, literally almost a half century ago I was listening to our pastor talking about a PotLuck Dinner. It happened to be scheduled around a church work day when we were expected to weed, polish and do general cleaning and maintenance around the church (you know, back in the day when there were no no-wax floors and church pews smelled of Old English furniture polish). I am of course paraphrasing, but as I recall the pastor said,

"A potluck, like a church requires work. At a potluck everyone is expected to contribute.. At a church no one should come empty handed and no one should leave unfed".

I will confess that in my youth I brought more store bought plastic spoons and forks than I ever brought covered dishes and crock pots of fresh made love and caring delights. But now that I have become a hobbyist cook, I occasionally am reminded of those days and people from my youth. I reminded and I do wish that I could drop a dish of some new creation on those old tables at my fondly remembered Liberty Baptist Church.  Tables covered with newspapers and loaded with God's bounty prepared with love and caring... Enjoy

*************************************************************************

So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Tex-Mex Spinach Mac and Cheese - 52 Uses for a Rotisserie Chicken FREEZABLE Casserole

Pin It Now!

I LOVE this casserole!  Cheesey as any good macaroni and cheese should be, but with that extra kick from Green Chile seasoned tomatoes, a little extra spices and all made EASY with pre-cooked, pre-seasoned Rotisserie Chicken.  THIS IS NOT A BORING OLD PASTA and CHICKEN RECIPE!

And easy to make, only complicated part is a simple Roux used to thicken the sauce.  But the steps are laid out and anyone can make this.

So... if you want to double up and freeze a casserole for later (or divide in half for a smaller meal now and one for later), this freezes perfect. Here's a few tips

First, be sure the actual baking dish is freezer to oven safe. Those ubiquitous Pyrex brand clear dishes work best. You can also use a Foil disposable pan to freeze and bake, then transfer into a presentation dish to serve.

Second, always best to thaw the casserole in the refrigerator for 24-48 hours before baking. You can bake a frozen casserole right from the freezer. But the edges will be baked more crispy than the center by the time it is finished. To go straight from freezer to oven to table, just increase the baking time by 30 minutes. But again, you will have better results if you plan ahead and thaw the meal as much as possible. Leaving the casserole out on the counter for 2 hours (covered with the foil) also helps. The casserole will not be thawed completely but will cook more evenly. If you do this, cook for another 20 minutes. As usual, but even more so, keep an eye on the dish as it cooks. Once the liquid is bubbling and the top is crispy crunchy, the dish is done no matter how much time you cook.

Third, 60 days... Two Months. NO MORE... Prepare and freeze, but date the dish. Cook and serve within 60 days for best results. Any longer and you will have freezer burn and the dish will start to turn on you. Personally, I am a 30 day guy, but I have baked these right at 60 days and it was fine.

OK.. Read over the recipe. The freezing tips are in italics. Enjoy and let me know what you think of this rather unique take on a meatloaf!!

OK... Here's what I did...

Tex-Mex Spinach
Macaroni and Cheese 

Ingredients

• Meat from the Breasts (3-4 Cups) of a Store Bought, pre-cooked, pre-seasoned Rotisserie Chicken, deboned and chopped
• Non Stick Spray
• 1 Pound Favorite dried Pasta, prepared as directed on box EXCEPT, cook al dente style, 2 minutes less than directed on box.
• 1/4 Cup Butter
• 1/4 Cup Flour
• 4 Cups Half and Half (can substitute Whole Milk)
• 1/2 tsp Chipotle Pepper Spice (Optional, more or less to taste)
• 1 tsp Salt
• 1 tsp Garlic Powder
• 1 Brick, 8 ounces Cream Cheese
• 1/2 Pound, 8 ounces Extra Sharp Cheddar Cheese. freshly shredded, divided, save 1/4 (4 ounces) for garnish on top
• 2 Cans (28 Ounces total) Spicy Mexican Style Diced Tomatoes with Chilies (drained)
• 1 Package Frozen Spinach, thawed and squeezed to remove as much liquid as possible
• 6 Green onions (Scallions) Chopped, divided, save half for garnish on top.
• Freshly grated Parmesan cheese to garnish when serving.

Cooking Directions

1. Preheat the oven to 350 degrees, prepare a 9X13 Casserole pan with non-stick spray
2. Prepare pasta as directed on box... IMPORTANT, cook al dente, only cook two minutes less than directed on the box. The pasta will finish cooking in the oven.
3. while the pasta is cooking, Chop, shred, measure, open and drain all ingredients.
4. Also while the pasta is cooking, in a medium size saute pan, melt the butter over medium low heat. Once butter has melted, add the flour one TBS at a time until incorporated. Continue cooking and stirring almost continuously (stop for a few seconds to drain the pasta and stir the milk (next step) for 5 minutes (you are making a roux).
5. Also while the Pasta is cooking, in a large pot, heat the half and half to a low simmer, being careful to not over cook and burn the milk. Stir every couple of minutes.
6. Once the 1/2&1/2 has started simmering,
7. add the roux and stir to mix.
8. Add the Cream Cheese and 3/4ths of the shredded Cheddar Cheese and stir until melted.
9. Add the Chipotle Spice, Salt and Garlic powder and stir to combine.
10. Add the Pasta, Tomatoes, Spinach (be sure to thaw and SQUEEZE as much liquid out as possible and half of the green onions and stir to coat and mix.
11. Pour everything into the casserole dish.
12. Top with the garnishes, the remaining green onions and cheese
13. At this stage, I froze a smaller casserole dish filled with the cooked Mac and Cheese. ... cover the freezer casserole with Aluminum Foil, pushing the foil down so there is as little air between top of casserole and the foil as possible (prevents freezer burn). Pop in the freezer. When you want to cook this, just transfer to the refrigerator 24-48 hours before you plan to thaw and cook. If you do not have the time to thaw in the refrigerator, thaw in the microwave slowly. This dish needs to be completely thawed before re-cooking. Be sure to date the dish and use within 2 months. Once thawed, cook as directed below.
14. Or to eat today, Bake for 45 minutes until the cheese on top has begun to brown creating that golden brown and delicious look.
15. Sprinkle with Parmesan Cheese, Serve HOT and ENJOY!

******************************************************

This recipe has been added to my growing list of "52 Uses For a Rotisserie Chicken"  (Now close to 100!)...I am so confused... $5.49 for a fully cooked, fully seasoned Oven Roasted, Rotisserie Chicken. Yet shop in the raw meat department and most raw chickens are at best $8 each and usually far closer to $10. Anyone have an answer??? Me either. So, I can either rail against the machine, or learn to embrace the beauty that is the $5 chicken! In this pin are recipes I have made, and recommend. MORE than 52 (I just can't stop)..
You get the idea.  From Scratch Pizza to Chinese Take Out recipes, Lots of Soups and Chili... Appetizers to Main Courses (Still can't find a dessert, but I am looking).  More than enough ideas for that store bought bird to shine with just a little extra work

******************************************************

This recipe has also been added to my growing list of "52 Church PotLuck Dishes"!

A list of something NEW worthy of being shown off at a neighborhood BYODish (Bring Your Own Dish) Party, a Family special occasion dinner, Any Big Holiday Gathering or of course that glorious day when you bring a dish to share with your Church family...

Ages ago, literally almost a half century ago I was listening to our pastor talking about a PotLuck Dinner. It happened to be scheduled around a church work day when we were expected to weed, polish and do general cleaning and maintenance around the church (you know, back in the day when there were no no-wax floors and church pews smelled of Old English furniture polish). I am of course paraphrasing, but as I recall the pastor said,

"A potluck, like a church requires work. At a potluck everyone is expected to contribute.. At a church no one should come empty handed and no one should leave unfed".

I will confess that in my youth I brought more store bought plastic spoons and forks than I ever brought covered dishes and crock pots of fresh made love and caring delights. But now that I have become a hobbyist cook, I occasionally am reminded of those days and people from my youth. I reminded and I do wish that I could drop a dish of some new creation on those old tables at my fondly remembered Liberty Baptist Church.  Tables covered with newspapers and loaded with God's bounty prepared with love and caring... Enjoy

***********************PINTEREST*********************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Honey Apple and Cheddar COLESLAW - 52 Grilling Time Secrets and Church PotLuck Salads

Pin It Now!

ColeSlaw is GREAT (except for all the bad ones I have tasted).  Too much vinegar, too much Mayonnaise, too... something).  This is the best (and EASIEST) I have ever made.  A little sweet, a lot crunchy and extra creamy.  Just the right amount of wet ingredients and the secret to too much vinegar is to add a little sugar as needed.  GREAT TASTING and EASY!!!

Perfect side dish.  Best if made a day in advance (frees you up for the real work or to enjoy the day).

Works as a side or as a condiment (Pulled Pork and ColeSlaw... best EVER!)

And that little extra POP from the apples makes this stand out!


Keep scrolling down for this easy to follow recipe...

OK... Here's what I did...

Honey Apple and Cheddar COLESLAW

Ingredients

• 4 Cups Store bought pre-packaged ColeSlaw Mix
• 1/4 Cup Mayonnaise
• 1.4 Cup Cream Cheese, softened to room temperature
• 2 TBS Red Wine Vinegar
• 3 TBS Honey
• 2 Medium Honey Crisp Apples, cored, sliced thin and julienned
• 1/4 Cup Extra Sharp Cheddar, freshly grated
• Pinch each of Salt and Pepper
• 1 tsp Sugar As needed to taste

Cooking Directions

1. In a small mixing bowl, whisk together the Mayonnaise, Cream Cheese, Vinegar and honey until well mixed.
2. In a large bowl, combine the ColeSlaw mix, Apples and Cheese.
3. Fold in the wet ingredients into the new ColeSlaw mix.
4. Add salt and pepper, continue to fold until well coated.
5. Taste. if too vinegary, add a tsp of sugar at a time to get desired taste.
6. Chill covered for several hours (best overnight) until all of the flavors blend together.
7. Serve chilled and ENJOY!!!

******************************************************

This recipe has been added to my growing list of "52 Church PotLuck Dishes"!

A list of something NEW worthy of being shown off at a neighborhood BYODish (Bring Your Own Dish) Party, a Family special occasion dinner, Any Big Holiday Gathering or of course that glorious day when you bring a dish to share with your Church family...

Ages ago, literally almost a half century ago I was listening to our pastor talking about a PotLuck Dinner. It happened to be scheduled around a church work day when we were expected to weed, polish and do general cleaning and maintenance around the church (you know, back in the day when there were no no-wax floors and church pews smelled of Old English furniture polish). I am of course paraphrasing, but as I recall the pastor said,

"A potluck, like a church requires work. At a potluck everyone is expected to contribute.. At a church no one should come empty handed and no one should leave unfed".

I will confess that in my youth I brought more store bought plastic spoons and forks than I ever brought covered dishes and crock pots of fresh made love and caring delights. But now that I have become a hobbyist cook, I occasionally am reminded of those days and people from my youth. I reminded and I do wish that I could drop a dish of some new creation on those old tables at my fondly remembered Liberty Baptist Church.  Tables covered with newspapers and loaded with God's bounty prepared with love and caring... Enjoy

*************************************************************************

So,  I am also pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

*************************************************************************

So,  I am pleased to list this as one of my Growing list of  "52 Specialty Salad Recipes"!!!

Sometimes they are the main course, sometimes a lunch and sometimes they are the side dish... And if you count Jell-o salad you can even make a dessert of a salad.  Here are a few of my favorite salads that get far more Ooohs and Aaahs than that simple chopped head of lettuce.

Links include Potato Salads, Cole Slaws, and Plenty of greens and fixins' Salads... And more than a few matching FRESH MADE Jam Jar make it yourself Salad Dressings!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Artisan Chicken Salad with Grapes and Pecans - 52 Uses for a Rotisserie Chicken

Pin It Now!

This is one LOADED Salad.  Low in Mayo, but Creamy with hints of sweetness.  But it is all of the fruit and veggie goodness added.  Apples, Grapes, Celery, Sweet Onion and then the crunch of the nuts.  This is the fancy Artisan Salad served up at them fancy Bistros... ENJOY!

And BTW, as healthy as the extras are, this works perfect with a high fiber whole wheat Burrito style wrap!


Keep scrolling down for this easy to follow recipe...

OK... Here's what I did...

Artisan Chicken Salad with Grapes and Pecans

Ingredients

• 3 Cups White Meat from a Rotisserie Chicken, Diced
• 2 tsp Dijon Mustard
• 1/4 Cup Sour Cream
• 1/4 Cup Cream Cheese (Softened to room temperature)
• 1/4 Cup Mayonnaise
• 2 TBS Honey
• Zest and Juice from 1 Lemon
• 1 tsp Poppy Seeds
• 1 Medium Sweet Onion, diced
• 2 Stalks Celery, diced
• 1 Medium Honey Crisp Apple, Cored and diced
• 1-1/2 Cups Seedless Grapes, sliced in half (or quartered if very large)
• 1 Cup Pecans

Cooking Directions

1. In a large bowl, combine the Mustard, Sour Cream, Cream Cheese, Mayonnaise, Honey, Lemon Juice and Zest. Whisk to thoroughly mix.
2. Add all remaining ingredients and fold to coat with the wet ingredients.
3. Cover and Chill for at least an hour, overnight is best to allow the flavors to mix.
4. Serve Chilled and ENJOY!

******************************************************

This recipe has been added to my growing list of "52 Uses For a Rotisserie Chicken"  (Now close to 100!)...I am so confused... $5.49 for a fully cooked, fully seasoned Oven Roasted, Rotisserie Chicken. Yet shop in the raw meat department and most raw chickens are at best $8 each and usually far closer to $10. Anyone have an answer??? Me either. So, I can either rail against the machine, or learn to embrace the beauty that is the $5 chicken! In this pin are recipes I have made, and recommend. MORE than 52 (I just can't stop)..
You get the idea.  From Scratch Pizza to Chinese Take Out recipes, Lots of Soups and Chili... Appetizers to Main Courses (Still can't find a dessert, but I am looking).  More than enough ideas for that store nought bird to shine with just a little extra work

***********************PINTEREST*********************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Chipotle Cheddar Aioli - 52 Grilling Time Secret Extras (Condiments)

Pin It Now!

In simplest terms, an Aioli is a flavored Mayonnaise.  This is about my favorite!  And actually, if you leave out the mayonnaise, this makes a wonderful spicy Chipotle Cheddar Vinaigrette salad dressing.  But I prefer to use this as a sandwich spread.  Makes a Mean Bacon Lettuce and Tomato SPICY Sandwich!


Keep scrolling down for this easy to follow recipe...

OK... Here's what I did...

Chipotle Cheddar Aioli

Ingredients

• 2 TBS Cream Cheese
• 2 Ounces EXTRA SHARP Cheddar Cheese, shredded
• 3 TBS Olive Oil
• 1 TBS Apple Cider Vinegar
• 1/4 tsp Chipotle Powder
• 1 Green Onion Finely Minced
• Pinch Salt and Pepper
• 1 Cup Mayonnaise

Cooking Directions

1. In a small sauce pan, heat the Cream cheese until melted. Add the Cheddar Cheese and stir until melted into the Cream Cheese.
2. Whisk together the Olive Oil, Cider Vinegar and the cheese mix.
3. Add the Chipotle Spice, Green Onion and seasonings and whisk to combine.
4. Finally, whisk everything into the mayo. Add additional mayonnaise as needed to achieve the consistency you want.
5. Serve Chilled as a sandwich topping and ENJOY!

*************************************************************************

So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Better Than HAWAIIAN SWEET ROLLS (Bread Machine EASY!) - 52 Church PotLuck Dishes

Pin It Now!

These are WOW rolls.  A little hint of Coconut and Pineapple flavors.  Made soft and creamy with milk and potato flakes.  This is the recipe for store bought Hawaiian style sweet rolls just INTENSIFIED!!!  All made EASY with a Bread Machine doing all of the hard work!

The perfect roll to serve for Holiday dinners, to bring to a PotLuck or to impress.  Will leave 'em all saying...

WOW!

Keep Scrolling down for the easy to follow recipe.

OK... Here's what I did...

Better Than HAWAIIAN SWEET ROLLS (Bread Machine EASY!)

Ingredients

• 1 Cup Pineapple Juice (Room Temperature)
• 1 Large Egg (Room Temperature)
• 1/3 Cup Milk (Room Temperature)
• 4 TBS Butter
• 2 tsp Coconut Extract
• 1 tsp Ground Ginger
• 1 tsp Salt
• 1/3 Cup Sugar
• 1/2 Cup Mashed Potato Flakes
• 3-1/2 Cups Flour
• 1 packet (2-1/4 tsp) Yeast
• For Garnish, Melted Butter for brushing the tops

Cooking Directions

1. Everything needs to be room temperature in order for the yeast to work it's magic. You can rush the process in a microwave burst of 5-10 second intervals, but do not get the ingredients too hot and especially be careful with the egg. Best to set the ingredients out for a couple of hours before starting.
2. Add the ingredients to the bread machine in the order listed.
3. Run the bread machine on "Dough" setting.
4. After the cycle has finished, leave the dough in the machine for an additional hour to rise.
5. Grease a casserole dish (9X13). Slice the dough into 16 equal size portions. Roll into balls and set them in the pan.
6. Cover with a towel and allow the final rise for about an hour until the rolls have filled the bottom of the pan and are all touching.Bake rolls in pre-heated 350 degree oven for 20 minutes.
7. Remove from the oven and brush the melted butter on the top.
8. Let cool slightly and serve warm (maybe add a little Honey) and ENJOY!!!

******************************************************

This recipe has been added to my growing list of "52 Church PotLuck Dishes"!

A list of something NEW worthy of being shown off at a neighborhood BYODish (Bring Your Own Dish) Party, a Family special occasion dinner, Any Big Holiday Gathering or of course that glorious day when you bring a dish to share with your Church family...

Ages ago, literally almost a half century ago I was listening to our pastor talking about a PotLuck Dinner. It happened to be scheduled around a church work day when we were expected to weed, polish and do general cleaning and maintenance around the church (you know, back in the day when there were no no-wax floors and church pews smelled of Old English furniture polish). I am of course paraphrasing, but as I recall the pastor said,

"A potluck, like a church requires work. At a potluck everyone is expected to contribute.. At a church no one should come empty handed and no one should leave unfed".

I will confess that in my youth I brought more store bought plastic spoons and forks than I ever brought covered dishes and crock pots of fresh made love and caring delights. But now that I have become a hobbyist cook, I occasionally am reminded of those days and people from my youth. I reminded and I do wish that I could drop a dish of some new creation on those old tables at my fondly remembered Liberty Baptist Church.  Tables covered with newspapers and loaded with God's bounty prepared with love and caring... Enjoy

***********************PINTEREST*********************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest