Butterhorns

Seriously amazing. You will never want to make another dinner roll in your life. A very forgiving dough and very versatile. We like to take this dough and fill it with all sorts of things; from ham and swiss to raspberry jam and chocolate. This came from Crystal Paine of Money Saving Mom fame. Another great thing about this recipe, you just half it and it fits perfectly in a breadmaker and then the machine will do all the work for you. Also freezable! :)

(makes 32 rolls)

2 Tablespoons dry yeast, heaping
1/3 cup warm water
9 cups flour, divided (you can use any mixture of white or whole-wheat flour you’d like)
2 cups warm milk
1 cup butter, melted
1 cup sugar
6 eggs
2 teaspoons salt
3-4 Tablespoons butter, melted


In a large mixing bowl, dissolve yeast in water. Add 4 cups flour, milk, butter, sugar, eggs and salt. Beat 2 minutes or until smooth.
Add enough remaining flour to form a soft dough. Turn onto floured board and knead lightly. (Or, knead in mixer until sides of bowl are clean, then knead two more minutes.)
Place in a greased bowl, turning dough once to grease top. Cover and let rise in a warm place until doubled (1-3 hours).
Punch dough down and divide into four equal parts. Roll each part into a 12-inch circle and brush with melted butter.
Cut each circle into 8 pie-shaped wedges.
Roll up each wedge for wide edge to tip of dough and pinch to seal. Place rolls, top down, on baking sheets.
Bake at 375 degrees until lightly browned (about 8-10 minutes). Brush with melted butter as soon as they come out of the oven. Remove and serve immediately or cool on wire racks.

Baked Beans

Making beans today for a Greenwood BBQ and thought I'd make an effort to measure the recipe out since I never have. This recipe comes from the Jackson side of the family. I remember it being at meals at my grandmother's house and then my mother made them. I shared them with my Greenwood peeps after marrying Aaron and someday I hope they'll be at family dinner gathering for my children. These are serious baked beans; super yummy.

Makes a 13x9 pan of beans.

Bake at 300 for 2 1/2 hours.

2 large cans (53oz each) of VanCamps Pork and Beans (You may think this doesn't make a difference, but it does. Do NOT substitute.)
1 heaping cup Ketchup
1/2 heaping cup packed brown sugar
2 medium onions or 1 large, chopped into large pieces
1 lb package of bacon.

Drain your beans. I usually pour the cans into a colander for about 15 minutes and then come back to it. Pour into a bowl and add ketchup, brown sugar and onions. Mix together and then pour into 13x9 pan. Next, lay your bacon across the top of the beans, from side to side, not handle to handle. You shouldn't be able to see the beans through the bacon.

Bake at 300 degrees for 2 1/2 hours. After the first hour, push the bacon down into the beans and push the edges down on the sides. Scrape the sides down and push the bacon in further at the second hour and then stir again after the last 30 minutes and you're good to serve.

Enjoy!