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Wednesday, December 14, 2011

Mushroom Parmesan Stuffed Chicken

Serves 3


INGREDIENTS:
2 tbsp butter
2 tsp flour
1/2 tsp salt
1/8 tsp pepper
1/4 cup milk
2/3 cup fresh mushrooms
1/3 cup grated Parmesan cheese
3 boneless skinless chicken breasts


DIRECTIONS:
In a small saucepan melt butter. Stir in flour, salt, and pepper until smooth. Gradually add milk. Bring to a boil, add mushrooms and cheese. Stir. Remove from heat.

Preheat oven to 375.

Flatten Chicken breast to a 1/4". Spoon mixture evenly into each chicken. Roll up and secure with toothpick or kitchen string. Season with pepper.

Place in baking dish, bake for 45 minutes. I served with fresh green beans and mashed potatoes.

Enjoy-
The Lineman's Wife

Thursday, December 8, 2011

Fat Free Cheeseball

Serves 12
I LOVE Cheeseballs!!! Like I could eat it for breakfast, lunch, and dinner and still want more. The problem is, my Hips seem to get bigger every time I eat it. So here is a fat free version of it.

69 calories/serving


INGREDIENTS:
2 packs of fat free cream cheese (Room Temperature)
12 slices turkey or ham lunch meat, chopped
2 wedges of laughing cow cheese (i used french onion)
1/4 cup fat free shredded cheese
1/4 cup fat free mozzarella
1/2 of a bell pepper chopped
4 green onions, chopped
12 black olives, chopped
1 tsp seasoning salt
Parsley

DIRECTIONS:
Place cream cheese and chopped lunch meat in a large mixing bowl. Using mixer, mix together. Add seasoning salt, and all cheeses, mix. Finally add all veggies. Using a 1/4 cup measuring cup, make 12 small balls. Roll in Parsley.

**As a side note, next time I will add some canned pineapple**

Enjoy-
The Lineman's Wife



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Wednesday, December 7, 2011

Ham and Pineapple Bread Pudding

Serves 8
This recipe is perfect for a brunch or with Christmas leftover ham. It is delicious, and so easy.
 INGREDIENTS:
2 tbsp butter
1 small green pepper chopped
1 small onion chopped
6 eggs
1 can (20oz) crushed pineapple in syrup
1/2 cup milk
1 tbsp dijion mustard
1 loaf french bread cut into 1/2 inch cubes (6 cups total)
1 lb cooked ham cut into 1/2 inch pieces
2 cups shredded Swiss cheese

DIRECTIONS:
Preheat oven to 375. In a medium skillet, melt butter over medium heat. Add peppers and onions, saute about 3 minutes. Remove from heat and set aside.

In a large bowl stir together eggs, pineapple (with juice), milk, and mustard until blended. Stir in ham, 1 cup of cheese, vegetables and bread. Pour into a 3-quart casserole. Top with remaining cheese.

Bake at 375 for 40 minutes until set and golden brown.

Serve and Enjoy-
The Lineman's Wife




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Thursday, October 27, 2011

Sausage Potatoe Bake

Serves 4

INGREDIENTS:
1/3 cup olive oil
3 garlic cloves
6 potatoes thinly sliced
4 italian sausages
1 cup onion
1 green pepper chopped
1 cup mushrooms sliced
3 tbls Italian spice
For Extra spice add a couple dashes crushed red peppers
Shredded Cheese

DIRECTIONS:
Add ¼ cup oil sauté cloves, potatoes.  Cook for about 5 minutes, then add sausage until browned. Add onions, peppers, wine, mushrooms  and spices. Preheat oven to 375. Cook for 5 minutes.  Top with cheese and bake for 15-20 until everything is done and cheese is bubbly. Serve.

Enjoy-
The Lineman's Wife

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Wednesday, October 26, 2011

Chicken Spiedini

Serves 3



INGREDIENTS:
3 large boneless chicken breasts, cut into strips
6 ounces Asiago cheese cut into 2-inch cubes (For a lighter version use light string cheese)
1/2 cup high-quality olive oil (For lighter version use spray olive oil)
2 cups Italian bread crumbs
4 dried bay leaves
1 large white onion, sliced thickly lengthwise

DIRECTIONS:
Preheat oven to 350 degrees F.
Spray a baking pan lightly with cooking spray. Wrap each chicken strips around each cheese cube and secure with a toothpick. Dip chicken in olive oil and then roll in bread crumbs. Place chicken in the baking pan. Top with bay leaves and sliced onions. Bake for 15 to 20 minutes, or until chicken is fully cooked through, and cheese has melted, and bread crumbs are golden brown. Serve.

Enjoy-
The Lineman's Wife



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Tuesday, October 25, 2011

Pumpkin Woopie Pies

Makes 6 Large, 10 Medium
 INGREDIENTS:
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1 tbsp flour
 1/2 cup canned pumpkin
1/3 cup butter
2 tsp ground cinnamon
1 egg
Filling
2/3 cup marshmallow creme
1/3 cup butter
2/3 cup powdered sugar

DIRECTIONS:
Heat oven to 375°F. In large bowl, stir together cookie mix and flour. Add remaining cookie ingredients; stir until stiff dough forms.

On an ungreased cookie sheets, drop dough by a spoon full 2 inches apart. Lightly press tops with spoon.
Bake 8 to 10 minutes or until set. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
In medium bowl, beat filling ingredients with electric mixer until light and fluffy. For each whoopie pie, spread about a spoon full of the filling on bottom of 1 cooled cookie. Top with second cookie, bottom side down; gently press together. Store tightly covered in refrigerator. Sprinkle with additional powdered sugar just before serving.

Wednesday, October 19, 2011

Jambalaya

Serves 4
This recipe I adapted from Rachel Ray. So easy and The Lineman loved it.

INGREDIENTS:
1 1/2 cups white rice
1 tbsp olive oil
1 tbsp butter
2 medium chicken breast
3/4 lb spicy sausage (I used pre cooked that I cooked slice up and simmer)
1 medium onion, chopped
2 ribs celery, chopped
1 green bell pepper chopped
1 bay leaf, fresh or dried
 2 pinches Cayenne pepper
 3 tbsp flour
1 (14-ounce) can diced tomatoes in juice
1(14-ounce) can chicken broth
1 teaspoon cumin
1 rounded teaspoon chili powder
1 teaspoon poultry seasoning
1 teaspoon Worcestershire sauce

DIRECTIONS:
Cook rice to package directions.

Place a large, deep skillet over medium high heat. Add oil and butter to the pan. Cube chicken and place in hot oil and butter. Brown chicken 3 minutes, add sausage, and cook 2 minutes more. Add onion, celery, pepper, bay, and cayenne.

Saute vegetables 5 minutes, sprinkle flour over the pan and cook 1 or 2 minutes more. Stir in tomatoes and broth and season with cumin, chili, poultry seasoning, and Worcestershire. Bring liquids to a boil and simmer for 5 minutes. Remove Bay leaf.

Stir in rice and let simmer 5 more minutes stir frequently. Serve.

Enjoy-
The Lineman's Wife

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Wednesday, September 28, 2011

Crispy Wings

Serves 4-6
 INGREDIENTS:
1 Package of Wings
Teriyaki Sauce
Sesame Seeds
Poultry Seasoning

DIRECTIONS:
Boil a large pot of water, enough for the chicken to fit it. Once the water is boiling, carefully place chicken in water. Boil for 45-50 minutes. The juice out of the bone will run clear, pull chicken away from bone to make sure all blood has cooked out.

Drain Chicken, blot dry. Preheat oven to BROIL. Season chicken with poultry seasoning. Dip in teriyaki sauce, sprinkle sesame seeds over the wings. Place in oven and broil 8-10 minutes until crispy.

Enjoy-
The Lineman's Wife

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Tuesday, September 27, 2011

Chicken Postickers

Makes 3 dozen
These are so easy and so yummy! Try pairing these with my Lettuce Wraps
 INGREDIENTS;
1 LB ground chicken (Safeway and Walmart now carry this, or have your butcher order it in for you)
1 tbsp Asian Chili Sauce
1 bushel of green onions chopped
1 tbsp soy sauce
(you can add cabbage if you want)
Won Ton wrappers. (Found in the produce department next to the tofu)

DIRECTIONS:
Place ground chicken in pan and cook. Once the chicken begins to cook add soy sauce and chili sauce. Once the chicken is cooked through, remove from heat and add green onions. Mix well.

Place won ton wrapper on prep station and fill with 1 1/2 tsp of chicken mixture. Wet your fingers and wet all four edges of the wrappers. Fold in half, wet fingers again to help seal edges. Continue process until all wrappers are filled.

Once your wrappers are filled, in a large skillet heat a small amount of oil. Place the wrappers in oil, heat on both sides until lightly browned. Place on paper towels to let drain.

Serve with soy sauce and chili sauce mixture.

Enjoy-



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Friday, September 23, 2011

Corn Dogs

Makes up to 10 corn dogs.

In Arizona October is the Month of the State Fair, which always has me craving "Fair Food". Del loves corn dogs so here is a very simple recipe for them.

INGREDIENTS
1 package of your favorite hot dogs
Wooden skewers
1 1/2 cups cornmeal
1 cup flour
2 tbsp sugar
1 1/2 tsp baking powder
1 1/4 cup milk
2 eggs
1 whole bottle vegetable oil

DIRECTIONS:
In a small sauce pan empty vegetable oil into pan and heat on high for 5 minutes. Then reduce heat to medium high.

Mix together Flour, cornmeal, sugar, and baking powder. Add 1 cup milk and the eggs. Whisk together. If batter is too thick add additional milk 1 tbsp at a time until you get a good consistency.

Pour batter into a tall glass. Dip hot dogs in batter. (Do not put stick in hot dog yet, learn from my mistake)


Once hot dog has been dipped, place into oil. Let fry until golden brown on all sides. I could put about 3-4 hot dogs in batter at a time.

Once the corn dogs are golden brown remove from oil with tongs. Place on a paper plate to let oil drain. Place wooden skewers in the bottom of the corn dogs now. (Much easier this way)

Serve with your favorite condiments.

Enjoy-
The Lineman's Wife



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Wednesday, September 21, 2011

Chicken Empanadas

Serves 4
I start the chicken cooking in the morning.


INGREDIENTS:
2-9" Pie Crust
2 large Chicken breast Or 1 1/2 cooked and shredded chicken
1 small can re fried beans
Shredded Cheese
Salsa
Poultry Seasoning.

DIRECTIONS:
In the morning place chicken breast in crockpot. Pour salsa over the chicken and make sure both side are coated. Season with poultry seasoning. Cook on low for 3 hours. Shred and reserve for later in the day.

Preheat oven to 425. You can make little empanadas or 1 giant one. I choose the giant one because it is easier for 2 people.

Spread out pie crust. Spread the can of beans over the dough. Top with chicken and cheese. Place the second pie crust on top. Using a fork crimp the seems closed. Spray the top with cooking spray. Place in the oven and cook for 15-20 minutes until crust is cooked.

Serve



Serve with Rice and Beans.


Enjoy-
The Lineman's Wife

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Saturday, September 17, 2011

Seven Layer Salad

This is something I had never even heard of until I went to Michigan this past week. It was served at my mother-in-law's wedding and was SO DELICOUS I came home and made my own up.

 INGREDIENTS:
Lettuce
Frozen Green beans
Turkey or Bacon, chopped
Cucumbers, chopped
Red Onions, chopped
Lite Ranch Dressing (The orginal recipe calls for Mayo and sugar, this was my own adjustment)
Fat Free Cheese (Or just regular)

DIRECTIONS:
You are now going to layer the salad, best done in a clear salad bowl, mine is in storage. Lettuce, Red onions, cucumbers, peas (I just left my frozen), Dressing, Turkey or Bacon,top with cheese.


Enjoy-
The Lineman's Wife

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Friday, September 16, 2011

Shredded Whiskey BBQ Chicken

Serves 4-6


INGREDIENTS:
4 Boneless/Skinless Chicken Breast
1/4 cup whiskey (I used Jack Daniels)
3/4 cup Sweet Baby Rays Spicy BBQ Sauce
2 tbsp Poultry Seasoning

DIRECTIONS:
In a crockpot mix all ingredients except for chicken. Once marinade has been mixed well, place chicken in crockpot on low for 4-6 hours. Once cooked, shred up. Reserve marinade for seasoning. Add more BBQ sauce if needed. Serve on your favorite bun.

Enjoy-
The Lineman's Wife

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Wednesday, August 31, 2011

Country Chicken Casserole

Serves 4
INGREDIENTS:
3 cups chopped potatoes (I used red)
2 cups chopped cooked chicken (I used left over baked chicken)
1/2 cup mushrooms
1 small can diced green chilies
1/3 cup chopped onions
1 cup shredded cheese
Salt and pepper
Olive Oil

DIRECTIONS
Boil potatoes for about 8 minutes until potatoes are soft. Drain. Heat some olive oil in a large skillet, once oil is warm add potatoes, onions, and mushrooms. Sautee. Preheat oven to 350 degrees. Once potatoes are golden brown add green chilies, chicken, salt and pepper to taste. Mix well. Transfer to a baking dish, top with cheese. Bake for 20-25 minutes.

Enjoy-
The Lineman's Wife

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Tuesday, August 30, 2011

Crockpot Pinto Beans

This recipe takes 2 days.


INGREDIENTS:
4 Cups Dry pinto beans
2 whole garlic
Kosher Salt
Pepper
1 lb bacon
1/2 cup bbq sauce

DIRECTIONS:
Sort and soak beans over night. (Sort for rocks and bad beans. Fill bowl with water well above beans) In the morning rinse beans and place in crockpot, add 8 cups of water, salt, pepper, and peeled garlic. Cook on high for 6 hours. In the meantime, fry bacon, add  chopped bacon to simmering beans.

Once beans have cooked drain some of the water out, if you choose for flavor add the bbq sauce. Season with salt and pepper and serve.

Enjoy-
The Lineman's Wife

Monday, August 29, 2011

Bacon Wrapped Asparagus

Serves 4-6
INGREDIENTS:
1 bushel asparagus
2 tbsp olive oil
1 large package bacon
1 tsp seasoning salt
1/2 tsp garlic powder

DIRECTIONS:
Cut and wash asparagus. It there is any purple or white in the steem cut off. Trim all bottoms. In a ziploc bag place asparagus, olive oil, and seasonings. Mix well. Let marinate for atleast 30 minutes. When ready to grill, preheat grill to medium. Wrap 1 layer of bacon around steam, (you may only need 1/2 piece of bacon for each steem). Place on grill, turn every 5-6 minutes. Will take 20-30 minutes to cook.

Enjoy-
The Lineman's Wife



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Sunday, August 28, 2011

Chicken Cacciatore

Serves 4

INGREDIENTS:

4 chicken breast (boneless)
Poulty Seasoning
1 tsp black pepper
1/2 cup flour
3 tbsp olive oil
1 large red bell pepper chopped
1 medium onion chopped
1 cup mushrooms sliced
3 garlic cloves
1 mini bottle white wine
1 can diced tomatos (28 oz)

DIRECTIONS:

In a large skillet add olive oil. Heat to medium. Sprinkle both sides of chicken breast with poultry seasoning. Then coat each side with flour. Once oil is warm place chicken in skillet. Add mushrooms, peppers, garlic and onions. Cover and cook both sides of chicken for about 5 minutes each side.

Add wine and tomoatoes. Reduce heat to medium low, cover and cook for 20 minutes stirring occasionally. Season with black pepper.

Serve.

Enjoy-
The Lineman's Wife



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Friday, August 26, 2011

Teriyaki Chicken

Serves 6
Quick and easy appetizer that tastes like it cooked all day.
INGREDIENTS:
2 Medium chicken breast
1 small can pineapple (sliced)
Teriyaki marinade
Poultry Seasoning
Kabob Skewers
1/2 tsp garlic powder

DIRECTIONS:
Season both sides of chicken breast with poultry seasoning. Chop up into bite size pieces. In a ziploc bag place pineapples (including juice), 1/2 cup teriyaki marinade, garlic powder, and chicken. Mix well. Let still in refrigerator for at least 30 minutes before grilling.

If using wood skewers, cut into smaller sections for easy eating. Soak for 20 minutes before grilling.

Once ready to grill, place chicken and pineapple if you choose on skewers, 4 pieces per skewer. Preheat grill to medium. Spray with Pam non-stick spray. Place chicken on grill, cook about 5 minutes on each side.

Serve.

Enjoy-
The lineman's Wife

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Fried Shrimp

Serves 4-6

INGREDIENTS:
1/2 lb cooked, devined shrimp
1 cup Panko (Japenesse Breadcrumbs)
2 eggs well beaten.
1 cup white rice flour
Vegatable oil for frying

DIRECTIONS:
Heat oil in skillet. Using two small plates, pour flour on one, breadcrumbs on the other. In a small bowl, places eggs. Dip shrimp in flour, then egg, then breadcrumbs. Repeat with all shrimp. Place in oil and fry until golden brown on both sides.

Enjoy-
The Lineman's Wife

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Thursday, August 25, 2011

Crockpot Meatballs

Makes 3 dozen

INGREDIENTS:

1 egg
1/4 cup bread crumbs
1/3 finely chopped onion
1/4 cup milk
1 tsp salt
1 tsp garlic powder
1 tbsp McCormicks Montreal seasoning
1 tbsp Worcestershire sauce
1 lb ground beef

Crockpot Sauce
 1 bottle bbq sauce (I used sweet baby ray's)
1 tbsp Worcestershire sauce
1 tbsp jelly (any flavor)
2 tsp Dijon mustard
Couple dashes of franks hot sauce

Directions

In a small bowl, mix all ingredients together. I use a mixer for this. Shape into 1-in. balls.

Heat crockpot to high. Mix all sauce ingredients and place in crockpot. In a large skillet over medium heat, brown meatballs, keep covered until cooked through; drain. Place meatballs in crockpot. Reduce temperature to medium. Cook 4 hours on medium, 2 on high.

Enjoy-
The Lineman's Wife



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Wednesday, August 24, 2011

Warm Spinach Artichoke Dip

Serves 2
Because it is just The Lineman and myself, I try to keep recipes small, plus the left overs usually don't fit in my tiny 5th wheel fridge.

INGREDIENTS:
3 wedges Swiss laughing cow cheese
2 tbsp lite mayo
1/2 cup fresh spinach
1/2 cup canned artichokes
2 tbsp green onions
1/2 tsp onion powder
Couple dashes paprika
2 tbsp Parmesan
2 tbsp mozzarella

DIRECTIONS:
Preheat oven to 350 degrees. Using a mixer mix all ingredients together EXCEPT CHEESE.  Stir in Parmesan cheese. Pour into a small baking dish. Top with mozzarella. Bake for 15-20 minutes. Serve with Pita or corn chips.

Enjoy-
The Lineman's Wife



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Tuesday, August 23, 2011

Fish and Chips

Serves 2


INGREDIENTS:

Vegtable oil for frying
1 cup flour
1 tsp baking powder
8 oz New Castle Beer
2 eggs
2 teaspoons salt
2 teaspoons pepper
1 Filet of Cod
1 cup rice flour
1/2 tablespoons paprika
1/2 tablespoons garlic powder
1 tsp onion powder
1 tsp dried thyme

Frozen or fresh fries to serve with
Malt vinegar and Lemon Wedges

DIRECTIONS:
Heat oil in large skillet,
In a bowl, combine the flour, baking powder, beer, eggs and all seasonings. Whisk until smooth. Add slices of Cod. Refrigerate for at least 15 minutes and up to 1 hour. Remove fish from the batter, dip in the rice flour. Fry the fish until golden brown on the first side, about 4 minutes, then flip and cook until golden on the second side, 4 minutes longer. Remove the fish from the fryer and transfer to a wire rack positioned over paper towels or newspaper so that the fish can drain. Season, to taste, with some salt and pepper.







Monday, August 22, 2011

Low Calorie Nacho Salad

Serves 1
275 calories/serving

INGREDIENTS:
2 Cups lettuce
2 oz warm shredded beef
1/4 cup warm black beans
1 tbsp red onion
1 tbsp velveeta cheese
1/2 tbsp salsa
1 tsp milk
1/2 oz crushed chips

DIRECSTIONS:
In a microwave safe bowl combine milk, salsa, and cheese. Heat until melted, stiring regularly. Layer lettuce, meat, beans, onions, chips, and cheese mixture.

Enjoy-
The Lineman's Wife

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Sunday, August 21, 2011

Hawaiian Haystacks

Serves 4
Low calorie version: 247 calories/Serving
INGREDIENTS:
3 Cups cooked rice
2 cups shredded chicken breast
1 can 98% fat free cream of mushroom
1/2 tbsp low sodium soy sauce
Chow Mein noodles
Shredded cheese
(1 tbsp Fat Free shredded cheese for low cal version)
Chopped Green onion
Diced pineapple
Shredded Coconut

DIRECTIONS:
For Sauce mix together, soup, 2 tbsp water, and soy sauce. Heat until warm. Layer however you like:
Rice, sauce, Chicken, Cheese, onion, pineapple, coconut, and chow mein noodles.

LOW CALORIE VERSION:
3/4 cup rice
2 oz chicken
2 tsp diced pineapples
1 tbsp sauce
1 tbsp green onion
1 tbsp fat free cheese
1 tbsp chow mein noodles

Enjoy-
The Lineman's Wife



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Saturday, August 20, 2011

Low Calorie Mac and Cheese

Serves 2
142 calories/serving
INGREDIENTS:
2 oz dry whole grain pasta around 180 calories/serving (Try Ronzoni's Healthy Harvest whole wheat)
2 wedges of favorite laughing cow cheese
1 tsp Brummel and Brown butter
1 tbsp fat free milk
1 tbsp fat free cheese
Salt and Pepper to taste
(For a little spice try adding chipolte peppers)

DIRECTIONS:
Cook pasta according to directions. In a microwave/oven safe cooking dish add milk, butter, and laughing cow cheese. Microwave for 30 seconds, stir, continue until mixed well together.

Preheat oven to broil.

Once pasta is cooked, drain and add to cheese mixture. Stir well. Add salt and pepper. Mix. Top with fat free cheese and let broil for about 5 minutes.

Serve.

Enjoy-
The Lineman's Wife



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Friday, August 19, 2011

Cinnamon Rolls

Serves 12



INGREDIENTS:
1 package dry yeast (2 tbsp)
1 cup warm milk
½ cup granulated sugar
1/3 cup butter
1 tsp salt
2 eggs
4 cups flour

Filling:
1 cup packed brown sugar
2 ½ tbsp cinnamon
1/3 cup butter

Icing:
½ cup butter
1 ½ cups powdered sugar
¼ cup cream cheese
½ tsp vanilla
1/8 tsp salt

DIRECTIONS:
Dissolve yeast in the warm milk. Mix well for a couple of minutes. Add sugar, butter, salt, eggs, beat well. Slowly add flour 1 cup at a time. Mix well.

Knead dough into a large ball using your hands dusted with flour. Take out butter and cream cheese so they can become room temperature.

 
Place dough in a bowl, cover and let rise for 1 hour. (If you are making this a day ahead spray dough with Pam non-stick spray and place in zip-loc bag, then continue on in the morning)


Preheat oven to 400 degrees.
Roll out dough until it is 21x16 inches about 1/4 “ thick. Spread 1/3 cup butter over dough, spread filling over the butter. Roll up. Cut into 12 sections. Place in a pre-greased baking dish. Bake for 20-25 minutes depending on your oven.

While baking make up your icing. Place butter and sugar in a mixing bowl. Mix well, add in vanilla and salt. Mix. Add cream cheese and mix well. Set aside in fridge until ready.

Once the rolls are done ice and serve.

Enjoy-
The Lineman’s Wife



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Thursday, August 18, 2011

Grilled Potatos

Serves 3

 INGREDIENTS:
2 cups chopped baby red potatoes
1 tbsp yellow onion diced
Seasoning salt and Pepper to taste

DIRECTIONS:
Preheat grill to medium. Take a large piece of tin foil, spray with Pam non-stick spray.
Place potatoes and onions on tin foil. Season. Wrap up and put on grill for 30 minutes. Flip at 15 minutes.
Enjoy-
The Lineman's Wife



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Wednesday, August 17, 2011

Left Over Breakfast Burritos

Serves 2
(Or 1 hardworkin' lineman)
 INGREDIENTS:
3 eggs
1/3 cup left over scalloped potatoes
1/4 cup left over beef (thinly sliced)
1/2 cup shreaded cheese
Salt and Pepper to taste
2 Large flour tortillas

DIRECTIONS:
In a medium skillet add eggs, potatoes, and beef. Over medium heat scamble eggs and cook until eggs are done.
 Heat tortillas. Spoon egg mixture into tortillas, add cheese, fold up.
Enjoy-
The Lineman's Wife



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Tuesday, August 16, 2011

Scalloped Potatos

Serves 6
240 calories/serving

 INGREDIENTS:
6 medium potatoes, peeled and thinly sliced
3 tbsp butter
1 tbsp butter
1/3 cup chopped onion
1 tsp salt
1/4 tsp pepper
2 1/2 cups milk

DIRECTIONS:
Preheat oven to 350 degrees. Melt 3 tbsp of butter. Add onions and saute. Once cooked stir in flour, salt and pepper until smooth.

Add milk. Cook until boiling. Boil for 1 minute. Spread potatoes flat in a 9X13 cooking dish. Pour mixture over potatoes. Dot with remaining 1 tbsp butter.  Cover and bake 30 minutes. Uncover and cook an additional 60 minutes until potatoes are tender.

Serve.
(Tip: Save left over potatoes for upcoming recipe, Breakfast burritos)

I served these potatoes with Beef Tenderloin.

Enjoy-
The Lineman's wife



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