Rosemary Rolls
1 package Pillsbury® Hot Roll Mix
2 teaspoons dried rosemary leaves, crushed
1 cup water heated to 120º to 130º
2 tablespoons olive oil or oil
1 egg
Topping: 1 teaspoon water
1 egg white
1 teaspoon coarse salt
1 teaspoon dried rosemary leaves
Grease a large cookie sheet. In large bowl, combine flour mixture with yeast from foil packet and 2 teaspoons rosemary leaves; blend well. Stir in hot water, oil and 1 egg until dough pulls cleanly away from sides of bowl.
Turn dough out onto lightly floured surface. Shape dough into a ball. Knead dough 5 minutes or until smooth; sprinkling with additional flour if necessary to prevent stickiness. Cover dough and let rest 5 minutes. Divide dough into 16 equal pieces; shape into balls. Place on greased cookie sheet. In small bowl, combine 1 teaspoon water and egg white; beat slightly. Brush over dough, sprinkle with salt and 1 teaspoon rosemary leaves. Cover loosely. Let rise in warm place until light and doubled in size, 20-30 minutes.
Heat oven to 375º. Uncover dough. Bake 13 to 18 minutes. Cool on wire rack. 16 rolls.
Cola Brownies
1 box fudge brownie mix
2 tablespoons vegetable oil
1 egg
1/2 cup cola carbonated beverage
1/2 cup buttermilk
Frosting:
1/2 cup butter or margarine
1/4 cup unsweetened baking cocoa
1/4 cup cola carbonated beverage
4 cups powdered sugar
1/2 cup chopped pecans, toasted
Heat oven to 350º. Grease bottom only of 13 x 9-inch pan.
Stir brownie mix, oil, egg, cola and buttermilk until well blended. Spread into pan. Bake 24 to 28 minutes or until toothpick inserted 2-inches from side comes out clean or almost clean. Cool completely, about 1 hour.
Microwave butter on HIGH 45-60 seconds, stirring once, until melted; stir in cocoa and cola. Gradually beat in powdered sugar. Spread frosting over brownies, sprinkle with pecans. Cut into bars.
Grilled Honey Mustard Chicken Salad
1 box classic pasta salad mix
1/2 cup mayonnaise
1 tablespoons honey mustard
2 cups cubed grilled chicken
2 cups fresh baby spinach leaves
1 cup cherry tomatoes, halved
1 stalk celery, chopped (1/3 cup)
1 cup shredded Cheddar cheese
3 hard-cooked eggs, coarsely chopped
3 slices bacon, crisply cooked and crumbled
Cook pasta mix according to package directions. Drain, rinse with cold water.
In large bowl, stir together seasoning mix, mayonnaise, and honey mustard. Add pasta, chicken, spinach, tomatoes, celery, cheese and eggs; toss gently to coat. Top with crumbled bacon. Serve immediately, or cover and refrigerate 1 hour to chill. Makes 6 servings.
Tips: Use rotisserie chicken for the grilled chicken and precooked bacon, or chopped lettuce in place of the spinach leaves.
Happy Cooking!
