Roasted Potatoes with Ham

From The Spruce Eats

• 3 to 4 tablespoons olive oil or canola oil
• 2 pounds potatoes (scrubbed and sliced into 1/4-inch rounds) *
• 12 to 16 ounces ham, cut into 1/2-inch cubes **
• 1 large onion (quartered and thinly sliced)
• 2 cloves garlic (minced)
• 2 tablespoons chopped fresh parsley
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• *Use red skinned potatoes, unpeeled. Russet potatoes or Yukon gold would work as well, peeled or unpeeled. 
• **Use leftover cubed ham or a cubed center-cut ham slice to make this dish.

1. Melt or heat 3 tablespoons of fat in a large, heavy iron or nonstick skillet over medium-high heat. Add the potato slices and cook, stirring frequently, until they are lightly browned and are partially cooked. Remove them to a large bowl and set aside. 
2. Add the ham and onion to the skillet and continue cooking, stirring, until the onions are translucent and lightly browned and the ham begins to develop a browned crust in places. If necessary, add another tablespoon of fat to the skillet. Add the garlic and cook, stirring, for 1 minute longer.

1. Heat the oven to 400 F.
2. Lightly grease or oil a large baking dish or pan, about 2 1/2 to 3-quart capacity.
3. Transfer the ham and onion mixture to the bowl with the potatoes. Sprinkle with the fresh chopped parsley, kosher salt, and pepper, and toss gently to blend the ingredients thoroughly. 
4. Transfer the mixture to a large lightly greased baking dish or pan. Bake for about 20 minutes, or until the potatoes are tender and nicely browned.

Tips

• For extra color and flavor, add about 1/2 cup of red or green bell pepper to the skillet along with the garlic.
• Add one or two thinly sliced carrots to the skillet with the potatoes. 
• Omit the ham and use 1 1/2 to 2 cups of leftover cubed roast pork or beef in the recipe. Add it to the skillet along with the garlic and cook for 1 to 2 minutes.

Maryjane's Cinnamon Rolls

From the kitchen of Jessica Hazen

There is nothing better than homemade cinnamon rolls hot out of the oven.  I love to make these for special occassions like General Conference & Christmas morning.  The dough also makes amazing dinner rolls. 

Ingredients

For the dough:

1 c. melted butter, cooled

2 c. very warm water (hottest tap water)

2 T. yeast

1 c. + 2 T. sugar (with yeast)

6 beaten eggs

1 1/2 t. salt

8 1/2 c. + 1/2  c. all-purpose flour

For the filling:

1/2  - 3/4 c. softened butter

1 c. sugar

cinnamon (to your liking)

For the frosting:

1/2 c. butter

4 1/2 c. powdered sugar

1 t. pure vanilla extract

1/4 c. or more heavy cream

Directions:

Melt butter.  Set aside to cool.

Put water, 2 T. sugar and yeast in mixer bowl fitted with dough hook.  Mix and let foam for a few minutes.

Add cooled butter.  Mix.   Add 1 cup sugar and eggs.  Mix.   Add 4 c. flour and salt.  Mix.   Add 4 1/2 c. four (save 1/2 cup flour for rolling out).  Mix.   Dough is wet and sticky.

Pour dough into a large greased bowl and cover with a kitchen towel.

Rise 2-4 hours until double.  (usually 2)

Pour dough out on floured surface. Roll each into a rectangle about 13x18” (about the same size as a half sheet baking pan)/ Spread softened butter on top, sprinkle with sugar and as much cinnamon as you like. Sprinkle a little flour on top of the cinnamon, butter sugar mixture before you roll them out.  Then the cinnamon mixture doesn’t all go to the bottom of the pan.  Roll up the longer side of the dough cut in to 24.  Place in greased pan (preferably 13x18x2”).  Cover and rise again 1-2 hours.

Bake at 350* for 25 minutes.

Mix frosting ingredients, adding enough cream to make a nice spreading consistency.  Frost warm cinnamon rolls.

Maple Chicken & Carrots

Adapted from Delish.com

INGREDIENTS:

4 boneless skinless chicken breasts

kosher salt

Freshly ground black pepper

4 tbsp. extra-virgin olive oil

1/2 c. apple cider vinegar

6 cloves garlic, minced

1/2 c. maple syrup

4 tbsp. whole-grain mustard

2 tbsp. fresh thyme leaves

Juice of 1  lemon

1 pack (12 oz) baby carrots,  sliced into 1/2” pieces.

DIRECTIONS:

Preheat oven to 425°. Season chicken thighs with salt and pepper. In a large oven-safe skillet over medium-high heat, heat 1 tablespoon oil. Add chicken thighs and sear 2 minutes per side, then remove chicken and transfer to a plate. (Save pan drippings.)

Add apple cider vinegar to skillet and scrape up bottom bits from pan with a wooden spoon. Add garlic, maple syrup, mustard, thyme, and lemon juice and bring to a simmer. Return chicken to skillet and spoon sauce over thighs.

In a medium bowl, toss carrots with remaining tablespoon olive oil and season with salt and pepper. Nestle carrots into skillet and bake until chicken is cooked through and carrots are tender, 20 minutes.

Serve with pan sauce.

Maryjane's rolls

From the kitchen of Jessica Hazen

This dough can be made several ways.  I also make whole wheat rolls using half whole wheat flour and half all-purpose flour.  The dough also works great for cinnamon rolls or orange rolls.

Ingredients:
1 c. melted butter, plus more for brushing.
2 c. very warm water
2 T. yeast
1 c. + 2 T. sugar (with yeast)
6 beaten eggs
1 1/2 t. salt
9 c. all-purpose flour

Directions:
Melt butter.  Set aside to cool.

Put water, 2 T. sugar and yeast in mixer bowl fitted with dough hook.  Mix and let foam for a few minutes.

Add cooled butter.  Mix.  Add 1 cup sugar and eggs.  Mix.  Add 4 c. flour and salt.  Mix.  Add 4 1/2 c. four (save 1/2 cup flour for rolling out).  Mix.  Dough is wet and sticky.

Pour dough into a large greased bowl and cover with a kitchen towel.

Rise 2-4 hours until double.  (usually 2)

Pour dough out on floured surface.  Divide into four pieces.  Roll each into a 12 inch circle and cut into 12 pie-shaped wedges.  Roll triangle wedges into crescent shape and place on greased cookie sheet with about an inch space in between.  Cover and rise again 1-2 hours.

Bake at 400* for 8-10 minutes, until brown on the bottom.

Brush immediately with melted butter.

If putting in fridge to rise, do 1st rise, then shape into crescent, let sit 1 hour until room temperature.

Salted Caramel Rice Krispie Treats

Maryjane submitted this recipe from Our Best Bites 

They like fat ones doubling or tripling the recipe

Salted Caramel Rice Krispie TreatsRecipe slightly adapted from Food Network

Ingredients:
6 cups Rice Krispies Cereal
1 stick butter
1/2 cup brown sugar
1/4 cup heavy whipping cream
1 tablespoon light corn syrup
1 teaspoon kosher salt or flaked sea salt, plus more for sprinkling on top
1 10-ounce bag of mini marshmallows, plus about 1 cup of additional mini marshmallows

Instructions:
In a large, heat-proof bowl, toss together the Rice Krispies and 1 cup of mini marshmallows. Set aside.
Spray an 8×8″ baking pan with non-stick cooking spray and set aside.
In a large, heavy pot, melt the butter over medium-high heat, stirring constantly. When it’s melted, reduce the heat to medium and add the brown sugar, whipping cream, and corn syrup and cook for about 7 minutes, stirring frequently to keep the caramel from scorching. When the caramel is thick and syrupy, add in the salt and stir to combine, then remove from heat and add the 10 ounces of marshmallows. Stir until the marshmallows are dissolved, then quickly pour over the Rice Krispies and stir quickly to coat completely. Press into the prepared baking pan and sprinkle with sea salt. Allow to cool completely (I allow mine to cool in the freezer so I am then allowed to eat them more quickly) and then cut into squares.

Grilled Sweet and Sour Chicken

Recipe from Mels Kitchen Cafe

Yield: 6 servings

Grilled Sweet and Sour Chicken

Total Time: 2 hours 40 mins (includes brining time)
Prep Time: 20 mins
Cook Time: 20 mins

Ingredients:

Brine:

• 2 quarts water (room temperature or cool water, not warm or hot)
• 1/3 cup (2.5 ounces) coarse, kosher salt (use half the amount for table salt)
• 1/4 cup (1.75 ounces) packed light or dark brown sugar
• 1/4 cup soy sauce
• 6 thin cut chicken breasts, about 2 pounds (or use 3-4 thicker chicken breasts and cut them in half lengthwise or pound thin)

Sweet and Sour Sauce:

• 1 cup (7.5 ounces) granulated sugar
• 1/2 cup ketchup
• 1 cup apple cider vinegar
• 2 tablespoons soy sauce
• 1 teaspoon garlic powder

Directions:

1. For the chicken, prepare the brine by whisking together the water, salt, brown sugar and soy sauce in a large bowl until the sugar and salt are mostly dissolved.
2. Cut each chicken breast into 2-inch strips (so about two strips per chicken breasts, depending on the size of the chicken breasts) and submerge all the chicken pieces fully in the brine mixture. Cover the bowl and refrigerate for at least two hours (or up to four hours). Any longer than four hours and the chicken may be too salty.
3. For the sauce, whisk together all the sauce ingredients in a medium saucepan and bring the mixture to a simmer over medium-low heat. Let the sauce simmer for about 15 minutes to reduce and thicken slightly (can simmer longer for a thicker sauce), stirring occasionally. There may be a strong vinegar smell as the sauce simmers and the vinegar evaporates – that’s completely normal (and the sauce will not taste overly vinegary).
4. Preheat grill to medium heat (on my pellet grill, I preheat to 350 degrees for this recipe). Remove the chicken from the brine and pat dry with paper towels. Discard the brine.
5. Grill the chicken, turning once, until an instant-read thermometer registers 165 degrees F (exact cooking time will depend on what type of grill you have; it takes about 15 minutes total on my pellet grill for thin cut chicken at this temperature). During the last two minutes of grilling brush the chicken liberally with the prepared sweet and sour sauce.
6. Remove the chicken from the grill to a serving platter and drizzle with remaining sauce OR serve the sweet and sour sauce on the side.

Notes:

You can use up to four pounds of chicken using the same amount of brine. 

Beef & Broccoli

Steph's sister Nancy's recipe

2 lbs boneless beef/steak/roast
1 can beef broth (15 oz)
1 cup low sodium soy sauce
1/2 cup brown sugar
2 tbsp sesame oil
4-5 garlic cloves, minced
1/4 cup cornstarch
4-5 cup broccoli florets
White rice (2 cups dry)

Cut meat into 2" strips.
Put broth, soy, sugar, oil and garlic in slow cooker and stir.
Add meat.
Cook on low for 3 hours (high 1.5)
Remove 1/2 cup of liquid, put in bowl and add cornstarch.  Whisk until smooth
Pour back in to pot.
Add broccoli and cook 30 mintues
Serve over rice.