Tuesday, January 10, 2012

[The post that somehow kind of not really relates to teaching] YUM!

My OLW (One little word) this year is CONQUER.
Part of that, for me, is to conquer the eating out habit that our family has.
It's not going to be easy with teaching full time and then teaching piano for 90-120 minutes after school 3 days a week and attending a math endorsement class 1 day a week for 3 hours.
But. . .with planning, it can be done.

This morning after fixing Kenton's breakfast and packing his lunch, I started a double batch of lazy rolls.  Half destined to become rolls for lunches and dinner tomorrow,
the other half slated for cheddar garlic twists for tonight's dinner of spaghetti with italian meatballs and fresh marinara.
The meatballs were in the freezer from when I made a double batch a few weeks ago.  The marinara is bubbling away in the crock pot.  Dinner will be YUM!

Lazy Roll Dough
In a stand mixer (I use a Bosch), combine 1 1/2 cups of warm water (warm enough to activate the yeast, but not hot enough to kill it), 2 TBSP instant yeast, 1/3 cup canola oil (or vegetable oil), 1/4 cup sugar, 1 egg, and 1 tsp. salt.  Mix lightly and let set for 5 minutes.
Turn the mixer on and mix in 3-3 1/2 cups all purpose flour one cup at a time until dough pulls away from the side of the bowl but is still very soft.
Mix for 4-5 minutes.
Dump onto a lightly floured surface.

For lazy rolls, press the dough into a rectangle (about 9x12 or so).  Use a pizza cutter to cut the hot dog way, lol, into 2 long strips.  Cut each strip into 8
square-ish pieces and put on a greased or Silpat lined baking sheet (a quarter size jellyroll pan is perfect for one batch of rolls).  Cover and let rest 10 minutes.  Bake at 425* for about 10 minutes (8-12 is our average) until golden brown and no longer doughy.

For cheddar garlic twists, pat the dough into a rectangle twice as tall, but the same length as before.  In a small microwave safe bowl, melt 4 TBSP butter.  Stir in garlic powder to taste (1/2 - 1 tsp) and 1 cup of shredded cheddar cheese.  Mix well.  Crumble over dough and press lightly.  Fold the dough in half, capturing the cheesy mixture inside.  Press to seal.  Cut into 16 strips, twist each strip and place on a greased or silpat lined baking sheet.  Sprinkle with 1/2-1 cup shredded cheddar.  Bake as before.

How do you manage to cook a good meal for your family after teaching all day?!  Want to share some of your favorite recipes?
Pretty please?
Happy Tuesday!


  1. I found a website that is all super easy crock pot recipies! Crockingirls.com and they add a new one every Monday. Throw it in in the morning, you have dinner when you get home! I love my crock pot! Good luck! Love ya!

  2. I made the same resolution! We ate out wayyy too often in 2011! Part of it was the long hours - seems like we have an after-school activity at least twice a week. Part of it was my husband's job as a soldier. But a major part was just an addiction to fast foods! It means a bit of extra planning and shopping more often than twice a month lol but it's worth it I think! Good luck and thanks for the recipe!

    Jennifer @ Herding Kats In Kindergarten

  3. I am tempted to make this. But I have never made rising dough before. Is it really as easy as you say? I just worry that I will destroy it.
    Life with Mrs. L