A few recipes

Buttered Rosemary Dinner Rolls ~ Courtesy of The Pioneer Woman's blog

Place your favorite frozen dinner roll dough (I am using the pre-rolled frozen Rhode's brand) in a round baking stone (the Pioneer Woman used a cast iron skillet, but I don't have one, so one of my PC baking stones is what I'm using), rubbed with olive oil, about 1 1/2 inches apart. You don't want the pan/stone to be too crowded as you have to let the dough rise. Cover with plastic wrap sprayed with non-stick cooking spray (or a tea towel, which I am using) and place in a warm spot for a few hours...as per package directions.

Once dinner roll dough has risen, place a half stick of butter (I'm making 11 rolls) in microwave safe dish and melt. While butter is melting, tear off rosemary from stems and chop finely.

Using basting brush, lightly coat dough with butter. Sprinkle rosemary over rolls & lightly brush with butter again. Then, sprinkle sea salt over rolls. Yes, once again, you lightly brush with butter. (I LOVE The Pioneer Woman!!!)

Bake at 350 degrees for 15 - 20 minutes, or until rolls are a beautiful, golden brown. Once rolls are done, you guessed it...give those bad boys one more brush of melted butter! Serve warm!!!

*I am making these tonight to go along with the London broil I have marinading right now. They look soooooo yummy, I figured it was safe to share the recipe before testing them out. :) With all that butter and fresh rosemary...they have to be yummy!!!


Amy's Corn Chowder

6 slices of bacon, cooked until crisp, cooled and finely chopped
Grease from bacon
1 medium yellow onion, chopped
2 cloves garlic, minced
1 - 2 tsp dried or fresh thyme
2 large Idaho potatoes, peeled, washed and chopped
1/4 cup flour
6 cups chicken stock
4 cups heavy cream
Salt and pepper
About 6 cups fresh corn off of the cob, boiled in hot salted water for about 5 minutes, drain (I parboiled this in the summer when I froze it, so I didn't boil it before adding to the chowder)
Chopped chives for garnish

Place onions, garlic and thyme in pan with bacon grease. Cook for about 6 minutes, until onions are soft. Sprinkle flour over onion mixture to coat. Transfer to stock pot. Add chicken broth and potatoes, cook on med./high for 10 - 12 minutes, until potatoes are soft. Using potato masher, mash up potatoes to thicken broth. Bring to a simmer. Add heavy cream. Simmer for another 10 - 12 minutes. If you want your broth thicker, sprinkle in more flour, a little at a time, and whisk until there are no lumps. Add chopped bacon. Salt and pepper to taste. Add corn and cook another 10 minutes. Serve hot w/ dried chives as garnish.

**I found recipes online and also used one from a friend; combined them to make my own. We were very pleased with it and will surely make it again and again.

**I baked home made bread to serve with this. YUMMO!!