parker house rolls.

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Parker House Rolls from Holly:
via bobby flay/foodnetwork

1 1/2 cups milk
1 stick unsalted butter, cut into pieces, plus more for brushing
1/2 cup sugar
1 package active dry yeast
1/2 cup warm water
3 large eggs, lightly beaten
1 1/2 tsp salt
6 cups all-purpose flour

Place milk in a small saucepan and bring to a simmer. Remove from the heat, stir in the butter and sugar and let cool. Dissolve yeast in warm water and let sit until foamy. Combine milk mixture, eggs, yeast, salt and 1/2 of the flour in a mixer with the dough attachment and mix until smooth. Add the remaining flour, 1/2 cup at a time, and stir until smooth ball forms.

Remove from the bowl and knead by hand on a floured surface for about 5 minutes. Place in greased bowl, cover and let rise in a warm place until doubled in bulk, about 60 to 70 minutes. On a floured surface, punch down the dough and shape into desired shapes. Place on parchment-lined baking sheet. Cover again and let rise until doubled, about 30-40 minutes.

Preheat the oven to 350 degrees F.

Bake for about 20 minutes or until golden brown. Remove from the oven and brush with melted butter before serving.

almond, craisin salad.

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Almond, Craisin Salad from Alisa:

1 head red leaf lettuce

1 head green leaf lettuce

1 pkg dried cranberries

1 package feta cheese, crumbled

candied almonds (see below)

Dressing:

1/2 cup red wine vinegar

1 cup sugar

1 tsp salt

1 tsp dry mustard

1 tsp poppy seed

1/4 cup red onion, finely chopped

1/2 cup vegetable oil

Mix together. Better if you can do this (the dressing) one day beforehand.

Candied Almonds:

Melt in pan over medium-low heat:

1 T butter

3/4 cup sugar

Stir and heat until mixture crystalized (becomes liquid). Continue to stir for approximately 1 minute. Mixture starts to turn a darker brown. Stir in 1 1/3 cups slivered almonds. Spread on cookie sheet (sprayed with Pam) to cool and harden. Break into small pieces.

israeli couscous with apples cranberries and herbs.

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Israeli Couscous with Apples, Cranberries and Herbs from Sarah:

Couscous:

2 T olive oil

2 cups Israeli couscous (or barley or orzo)

4 cups chicken broth (low sodium)

1/4 cup chopped fresh flat-leaf parsley

1 1/2 T chopped fresh rosemary leaves

1 tsp fresh thyme leaves

1 medium green apple, diced

1 cup dried cranberries

1/2 cup slivered almonds, toasted (or pine nuts)

Vinaigrette:

1/4 cup apple cider vinegar

3 T maple syrup

1/2 tsp kosher salt

1/2 tsp freshly ground black pepper

1/4 cup olive oil

For the couscous: In a medium saucepan, heat the olive oil on medium-high heat. Add the couscous and cook, stirring occasionally until slightly browned and aromatic, about 3 to 5 minutes. Add the chicken broth and bring to a boil. Simmer for 10 to 12 minutes or until the liquid has evaporated. Transfer the cooked couscous to a large bowl and set aside to cool. Add the parsley, rosemary, thyme, apple, dried cranberries and almonds.

For the vinaigrette: In a small bowl, combine the vinegar, maple syrup, salt and pepper. Whisk in the olive oil until smooth. pour the vinaigrette over the couscous and toss to coat evenly.

*To toast the almonds, preheat the oven to 350 F. Arrange the almonds in a single layer on a baking sheet. Bake for 8 to 10 minutes or until golden brown. Cool completely before using.

spinach salad.

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Spinach Salad from Holly:

Salad

1/2 package spinach

1/2 head of lettuce

1 cup sliced mushrooms

1/2 purple onion, sliced

3/4 lb bacon, browned, crisp and crumbled

3/4 cup grated cheese

Salad Dressing: (I double this recipe)

1/3 cup apple cider vinegar

1/2 tsp salt

1/2 tsp worcestershire sauce

1/3 cup ketchup

garlic salt

1/2 tsp mustard

1/2 cup sugar

1 tsp soy sauce

juice from 1/2 lemon

Assemble Salad. Mix dressing ingredients and dress salad just before serving.

chicken cashew pasta salad.

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Chicken Cashew Pasta Salad from Kathi:

1 box big shell pasta
1 can chicken
1 can pineapple chunks
1 apple
green onion
grapes
celery
cashews
Coleslaw dressing (1 bottle)

Boil pasta, cut remaining ingredients into bite sized pieces. Drain pasta, cool. Add rest of ingredients and toss with dressing.