Two Cheese Rolls

Ingredients:

• 2/3 cup warm water
• 1 TBS vegetable oil
• 1 egg
• 2 tsp sugar
• 1 tsp salt
• 1/2 cup whole wheat flour
• 2 1/2 cups AP bread flour
• 1/4 cup dry milk
• 1 cup shredded cheddar cheese
• 3 TBS grated Parmesan cheese
• 2 tsp sesame seeds
• 1 1/2 active dry yeast

Directions:

1. Combine all ingredients in the order listed, into the baking pan in the bread maker and run on the DOUGH cycle.
2. After the DOUGH cycle completes, remove from bread machine and place in prepared baking stones or pans and cover. Let rise for 1 hour.
3. In a preheated 375 degree F oven, bake for 20-30 minutes until bread is well browned and reaches an internal temperature of 200 degrees F.

This recipe is linked up at MomTrends Friday Food for the week of May 18th - go check out what everyone else is cooking too!!

Homemade Lemonade

Ingredients:

• 3 cups sugar
• 2 cups water
• 1 cup lemon peel strips (about 6 lemons)
• 3 cups lemon juice (approximately 14 lemons)
• 1 liter bottle of club soda, chilled

Directions:

1. Over medium heat, in a large saucepan - heat sugar and water until sugar is completely dissolved. Stir frequently.
2. Gradually stir in lemon strips. Bring to a boil.
3. Reduce heat and simmer for 5 minutes.
4. Remove saucepan from heat and cool liquid.
5. Add lemon juice, cover and refrigerate until thoroughly chilled.
6. Remove lemon strips and combine chilled liquid mixture with chilled club soda.

Hint: Slowly stir lemon mixture into club soda, or it will bubble over quickly. If you don't mind pulp in your lemonade - freshly squeezed lemons are best. (My kids have texture issues and won't drink "fuzzy" drinks.) Add some frozen strawberries for a little extra pop - or - my favorite, maraschino cherries. Enjoy!!

Kielbasa Salad

Ingredients:

• 1 pound kielbasa, cut into bite-size pieces
• 2 cans (15.5 oz) black-eyed peas, rinsed and drained
• 1 medium tart apple, cored and diced
• 1 medium green pepper, diced
• 4 large green onions, chopped
• 1/3 cup vegetable oil
• 3 TBS cider vinegar
• 1 TBS spicy mustard
• 2 tsp sugar
• 1 tsp pepper

Directions:

1. Brown kielbasa in a large skillet over medium heat. Drain on a paper towel, and set aside.
2. Combine in a mixing bowl: black-eyed peas, diced apple, green pepper, green onions, and kielbasa.
3. Mix the dressing ingredients in a cup or small bowl: Whisk together vegetable oil, cider vinegar, spicy mustard, sugar, and black pepper.
4. Pour dressing over salad ingredients, stir lightly.
5. Cover and refrigerate for 4 hours, or overnight - prior to serving.

Hint: Next time you shop for groceries, grab a bag of frozen diced green peppers to have on hand *just in case*. Even better, if you find a good sale on fresh green peppers - buy several to prep and freeze when you get them home. This salad is a great meal for hot nights when no one wants to heat up the kitchen. Enjoy!!

I shared this recipe over at Whimsy Wednesday on The NY Melrose Family blog - go check it out!

Broccoli Chicken Lasagna

Ingredients:

• 1/2 lb fresh mushrooms, sliced
• 1 large onion, chopped
• 1/4 cup butter, cubed
• 1/2 cup AP flour
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/8 tsp gr nutmeg
• 1 can (14 1/2 oz) chicken broth
• 1 3/4 cups milk
• 2/3 cup Parmesan cheese
• 1 (16 oz) package frozen chopped broccoli, thawed
• 9 lasagna noodles, (we use no-boil noodles)
• 1 1/3 cups diced ham
• 2 cups Monterey Jack cheese, shredded
• 2 cups cooked chicken, diced

Directions:

1. Saute mushrooms and onion in butter until tender.
2. Gradually add flour, salt, pepper, and nutmeg until well blended
3. Next stir in broth and milk, continue to mix well. Bring mixture to a boil. Stir while continuing to cook for an additional 2 minutes - or until mixture has thickened.
4. Add Parmesan cheese and broccoli to sauce - remove from heat. Stir well.
5. Preheat oven to 350 degrees F. Prepare baking dish with cooking spray.
6. Begin layering lasagna by first spreading the bottom of the baking dish with the 1/2 cup of the thickened broccoli sauce.
7. Layer 3 noodles on top of the broccoli mixture.
8. Next top the noodles with 1/3 of the remaining sauce, 1 cup of ham, 1 cup of shredded Monterey Jack cheese, and 3 more lasagna noodles.
9. Begin the next layer with 1/3 of the sauce mixture, all of the chicken, and 1/2 cup of the shredded cheese - then the 3 remaining lasagna noodles.
10. Last, top the lasagna noodles with the remaining sauce and ham. Sprinkle any remaining cheese on last.
11. Cover with foil, and bake in a 350 degree F oven for 45-50 minutes. Remove foil cover for the last 5-10 minutes to allow cheese to brown slightly.
12. Remove from oven and allow lasagna to rest for 10 minutes before slicing or serving.

This recipe is being shared at the Old Fashioned Recipe Exchange over at Lil House on the Prairie Living - go check it out!!

Mother's Day 2012

The menu said "Steak & Shrimp Kabobs" but instead we opted for Hawaiian Pizza with shrimp...

not a bad trade at all!

The men of the house spent the day playing video games and helping

me rearrange furniture. I finished an afghan I've been crocheting, and

cleared out some backlog on the DVR. It was a good day!

Thank you to my dear husband and to each of my sons - you make me happy

to be your Mom!!