St Patrick's Day Fun

Love this fun Green Day!

It started this morning with the kids running around to see what our naughty little Leprechaun did to the house.  For some reason he likes to snag a shoe from each child in the house and fill it with some treats or gifts. This year they got golden rolos and skittles, plus a fun new pair of glasses. Sammie & Anthony got the cool aviators while Jared's has an orange mustache attached to his green glasses and Morgan got the 80s Shamrock shades.

A few little tricks that silly little guy worked on while we were all soundly sleeping...

• He colored the toilet water green and unrolled the toilet paper a bit. 
• He arranged the kid's alphabet magnets into the word lucky and then sprinkled some rolos around there too.
• The kitchen chairs were left in complete disarray...turned over and on top of each other.
• Some of the family pictures had funny faces and mustache's drawn onto the photo.
• Finally the milk was turned green. 

Silly little mischievous leprechaun. 

After the tricks were found it was time to eat some breakfast. We went simple this year.... LUCKY CHARMS... cuz "They're magically delicious!" Served along with the leprechaun tinted green milk.

Plus to add some fruits and veggies into their breakfast we had some Turtle Juice Smoothies. 

{{Turtle Juice Smoothie}}

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2 frozen bananas

1 big handful of fresh spinach

1 yogurt (flavor of your choice)

2 cups fresh or frozen fruit (strawberries, blueberries, one apple, can of pineapple, one orange, raspberries, etc.)

2 cups juice, any kind

1 cup water

1 tsp vanilla

Blend all ingredients in a blender.

Will be different every time depending on the fruit chosen.

Pina Colada = pineapple juice, pineapple, banana, spinach and pina colada yogurt.

Blueberry Monster = blueberries, banana, spinach, vanilla yogurt, any juice.
This recipe was originally created by my friend Gina Smith and we use it all the time. We vary the fruit and juice to alter the flavor a little, but there is always a BIG ole handful of spinach added to the blender. When I first started making this the kids had no idea they were eating so much spinach, then they saw me doing it and at first they wanted to be abhorred... until I mentioned to them that they'd been eating it for quite some time. They paused... and realized it was true and they don't even complain anymore... they even pull out the spinach leaves when we go to make our green smoothies.

While the kids were happily munching on their cereal and smoothies... I was getting their green lunches ready. I made them a PB&J Shamrock sandwich, a green squeezie applesauce, a green Sprite, a green Fruit by the Foot, a green apple, green Sour Cream & Onion chips (the bag was green at least), and for dessert some Thin Mint cookies. They were super excited about the lunch since they got things that they don't normally get to have. FUN! That's what the holidays are all about. I also went here and printed out a lunch box tag to put in their lunch too.

After lunches were packed, and teeth were brushed... we stopped to take some pictures of their green-ness before they left. Sammie had a green strip of hair that we clipped into her hair and a green scarf. Jared brushed his hair up into a faux-hauk and then I sprayed it with temporary green hair color that we picked up on clearance after Halloween.

Then they were off to school!

When school was over and they busted through the door... they were welcomed by this lovely little rainbow snack. I've seen a bunch of variations and basically just pulled together what I thought my kids would enjoy the most.

Red= Strawberries (or could use raspberries, watermelon, cherries)
Orange= Mandarin Orange slices (or fresh clementines/orange slices, cantaloupe, )
Yellow= Pineapple Chunks (almost did bananas but the pineapple was more yellow)
Green= Green Apples (or kiwi, green grapes, honeydew,)
Blue= Blueberries
Purple= Purple Grapes

I gathered up the rolos that had been scattered everywhere by the leprechaun and used those to create my gold at the end of the rainbow. The puffy white cloud at the other end of the rainbow is a creamy fruit dip that growing up we affectionately called Angel Dip. It is a very popular dip and SUPER easy to make. Only 2 ingredients needed. ***If you've never made this before... you really need to. You don't know it, but something has been missing from your life... and it is this dip. You can mix things into the dip to turn it into different fun flavors, etc, but in its original form, it's a CLASSIC!

{{Angel Dip}}

(Printer friendly version... click here)

1 8-oz pkg. cream cheese, softened (nonfat works great)

1 7-oz jar marshmallow crème

Using an electric mixer or food processor, blend ingredients until mixed thoroughly. Refrigerate. Serve with fresh fruit, such as strawberries, cantaloupe, grapes, watermelon, etc.

For dinner we always have a corned beef roast & vegetables. I pick up the corned beef at the grocery store or Cost-co and the directions for cooking them are right on the package. It has a yummy flavor that is different than a typical steak. This year I threw everything into my crock pot.

1. First there is a layer of cut up celery, carrots, onions (and you can add potatoes, but I didn't this year).
2. Then I put wedges of cabbage on top of the veggies. (Best to keep the cabbage out and add it in half way through cooking though so it doesn't get too soft.)
3. Next comes the roast and I sprinkled a few of the celery, onions, & carrots on top of the roast.
4. The corned beef comes with a little package of pickling spices that you will want to save and then sprinkle over the top of the roast and veggies.
5. I made 2 cups of beef broth and poured that into the bottom of the crock pot.
6. Cooked everything on high for 4 hours and then when we pulled everything out it was perfect. We sliced up the meat against the grain, added some of the veggies to the plate with a pile of rice (you can spoon the broth over the rice if you want, or thicken it up for a gravy).

You can't go wrong with a slow cooker meal, especially one that is easy and turns out great. Click here for the full recipe.

Along with dinner we had some green leprechaun juice. My 11 year old daughter Sammie adorned our glasses with a cute little dry erase marker mustache. She loves to set the table for holidays... she pulls out tablecloths and place mats and tries to make things match and look cute. (So proud of my little Sammie!)

For this juice, I just kinda improvised with what I had.

{{Leprechaun Juice}}

1 frozen can of limeade concentrate

1 frozen can of lemonade concentrate 

2 liter of Sprite

Green food coloring

Mix it all together and serve. 

Finally it was time for dessert... It's so hard to pick just one... So I picked two. (Even that was difficult... there are so many fun things to make for each holiday.) Here's what I made... one thing new and the other was tried and true... an oldie but goodie!

The first treat I tried today was the Lucky Charm treats. Basically a rice crispie treat but instead of using rice crispies, I used the lucky charms cereal. I thought they might taste extra sweet since the cereal has a coating of sugar on it, but it tasted like cheerios covered in marshmallows. Fun! My baby couldn't wait to get his little hands on them!

Finally... the oldie but goodie. Mint Brownies. And since there is a certain someone in my house that doesn't like mint in, there was a third of the brownies that didn't include the mint frosting... just the chocolate... And those kind are good too! If you want the recipe for these brownies... click here.

Oh yeah... one more thing. I thought I had mint extract in my pantry and while I was making the frosting I couldn't find any minty extracts anywhere. They were all gone! I was committed to these brownies... the kids were depending on them... I'd already told them that they'd be having them. So in order to prevent a coup I did something I have never done before. I had a small vial of doTERRA Peppermint Essential Oil and I added in 3 drops of the oil to the frosting so they would be mint and it worked! I had heard that people cooked with the oils and so I tried it. I didn't want to run to the store for the extract. I should have started with 2 cause it seemed a little bit strong to me, but the kids didn't complain or even notice a difference. They were asking for more.

Another St. Patrick's day... done and over with. It was a busy but a fun day.  Now we get to start planning Easter! 

How to Brine (& Roast) a Turkey -- with things you already have in your home!

Can you believe it's going to be Thanksgiving next week. I was realizing how close we are to Thanksgiving and that we should talk about the amazing results are of a turkey that has been soaked in a brine. I typically use a very simple salt and sugar brine. I've seen some pretty interesting combinations of stuff put into the brine solution.

Let's start at the very beginning. A very good place to start. The turkey. I've read that it is best to only brine a fresh turkey (one that has never been frozen) because the kind that have been frozen tend to have a salt solution injected into them to help preserve juiciness. I've brined a frozen turkey using this method and never had an issue with the meat being too salty. I always make sure to rinse it well and it has always turned out well.

The first time I ever attempted to brine a turkey, which was about 7 or 8 years ago, I didn't have the brining bags. I have used a variety of methods to soak the turkey in a brine and find that two clean trash bags work wonderfully if you don't have a brining bag on hand (like this one pictured from Williams Sonoma). They sell a set of 4 bags for $17.95. 2 small ones for a 5 lb chicken and 2 large ones that will hold up to a 23 pound turkey. And let me just say, once you start brining, you probably won't go back. It makes the breast of the turkey soooooo moist. Even the leftovers on the next day are still moist. It is A-MAAAAZING! But if you don't want to buy bags right away for your first time, then you can use a couple of regular tall kitchen trash bags.
 

Here's my cute little Tom turkey, in a bag and waiting for the brine to be added. It has been thawed (which was done in the refrigerator for at least 2-3 days prior to the day before Thanksgiving at no higher than 38 degrees Fahrenheit.), the innards were all removed, it has been rinsed, and then set into two large clean trash bags. For the brine I used a large 5 gallon jug or bucket and mixed all the stuff together. You can use a large pot or other container that will hold all the ingredients. 

 {{The first time I made a brine I didn't have a super large container for the brine so I just used a one gallon pitcher, added the sugar & salt, mixed it as well as I could, then put it into the trash bag, without the turkey, then added the rest of the water needed to cover the turkey. Then added the turkey. It worked wonderfully.}}

Some brines you have to cook and then wait for them to cool, but this one is simple. You take 2 cups of kosher salt (table salt will work too), 2 cups of white granulated sugar, and 2 1/2 gallons of cool water (not hot because you don't want to warm up your turkey and not cold because then the salt & sugar won't dissolve as easily). These are the ratios for a turkey that weighs about 12 -14 pounds and if your turkey is bigger then you will need a bit more water, salt and sugar. Keep it proportional... for every 1/2 gallon more of water add a 1/3 cup more salt and sugar. Stir the ingredients together.

It is important to keep your turkey cool while it brines. You don't want to just store it on the counter because it will get too warm. It needs to be kept cool. I can never store my turkey in the fridge during the holidays while it is brining because there is never enough room. I always have a bunch of pumpkin pies and other yummy holiday food crammed in there. You want to brine your turkey for about 4-6 hours minimum, but I usually start it at night before bed (10, 11 or midnight- depending on how much other stuff I still have to do before going to bed) and let it brine over night... for about 8-10 hours. 

You'll want to calculate backwards from when you want your turkey ready to serve. Here's an idea:

1. Serve the Turkey at 1 PM.
2. Remove Turkey at 12:30 to let it sit and rest for about 15-20 minutes before carving.
3. A 12-16 pound turkey, that is unstuffed, will take about 2 1/2 - 3 hours to cook. 
4. Between 9-10 AM you will want to have the bird in the oven. 
5. 8:30 AM start dressing up the bird with whatever spices, butter, etc that you've chosen. 
6. 8 AM pull the bird out of the brine, rinse, let it soak in water for 15 minutes, rinse again. 
7. 11 PM the night before, start brining your bird, and it will be soaking for about 9 hours.

I've found a fantastic way to keep it cool and not take up space in the fridge. Use a cooler. First I layer some ice cubes in the bottom of the cooler, then I put my trash bags in the cooler, add the turkey, and add the brining liquid.

You'll want to remove the excess air so that the liquid is covering up the turkey and then seal up the bags. I used a small zip tie. It was effective and strong at keeping it closed, but you can use whatever you can find.

I noticed that my turkey would float to the top of the brining water and I wanted to keep it submerged. So after it was sealed up, we added a small bowl to the top so that when we close the lid on the cooler, it would push the turkey down fully into the liquid.

Finally we wanted to keep the turkey cool so we added ice cubes all around the turkey in his little salt bath. Closed the lid and came back 8 hours later and it was ready to start the roasting process.

This is a very important step. Rinse the turkey well. You want to get rid of any excess salt. Rinse the outside of the bird and use your hand to rub off salt. Make sure you rinse out the inside of the bird well as well. Then fill up the sink full of cold water and let your bird soak in the cold water bath for about 15 minutes. Then drain the water and rinse him again.

Pull the bird out of his bath and pat him dry with some paper towels. Let him rest on a clean dry towel to allow any excess water to drain out while you prepare your other ingredients for roasting.

Then he is ready for you to start roast. Everyone has a preferred method of roasting. Breast side up or down. High heat then low heat, only low heat, in a bag, or in a roaster. There are lots of ways. I've used multiple methods.

There's a simple Roasting method included here.

Start preheating your oven to 425 degrees. All you need is butter, some pepper and low sodium chicken broth. After the turkey has been rinsed let it sit and drain any excess water. Pat dry with paper towels. Mix 5 tablespoons of softened butter with 1/2 teaspoon of pepper. Rub this butter under the skin of the turkey, next to the turkey breast. Then take the 3 tablespoons of melted butter and brush that on the skin. The turkey is cold so it will solidify the butter. I sprinkled a little more pepper on top of the skin as well. (Then I stuffed some celery stalks, onion quarters and some carrots into the cavity of the bird. It wasn't stuffed full, just some vegetables to add some extra flavor.) Then in the bottom of your roasting pan, pour in the low sodium chicken broth to use for basting and to keep things from burning in the bottom of the pan.

Put the prepared turkey into the 425 degree Fahrenheit oven for 25 minutes. Baste and then rotate the roasting pan in the oven. Bake for an additional 25 minutes and then baste it again. Reduce the oven temperature to 325 degrees Fahrenheit. Continue to roast, baste and rotate the pan every 30-40 minutes. It will only need about an hour to an hour and half more (if it is about a 12 pound turkey). Keep cooking the turkey until the breast reaches an internal temperature of about 170 degrees and the thigh meat is 180 degrees. Pull out the turkey and let it sit for about 15-20 minutes before carving. 

{{Brining & Roasting A Turkey}}

Click here for printer friendly version

2 cups Coarse Kosher Salt

2 cups sugar

2 1/2 gallons cool water

1 (12 -14 pound) fresh, whole, bone-in skin-on turkey, rinsed and patted dry

5 tablespoons unsalted butter, softened

3 tablespoons unsalted butter, melted

1/2 teaspoon ground black pepper

1 cup low sodium chicken broth, wine or water

      

To Brine: Combine Kosher Salt and sugar in cool water in a large, clean stockpot or 5 gallon jug until completely dissolved. Place the whole turkey in the brine until completely submerged. Cover and refrigerate for 4 to 5 hours minimum (or cover with ice in a cooler) and up to 8-12 hours. Remove the turkey from the brine, rinse inside and out under cool running water for several minutes to remove all traces of salt. Fill up a sink of cold water and let the turkey sit in the water for about 15 minutes. Drain water, rinse inside and out again then pat dry with paper towels.

To Roast: Mix the softened butter with the pepper. Place turkey on rack in roasting pan. Rub the seasoned butter under the skin. Brush the skin with the melted butter. Pour the 1 cup liquid (wine, broth or water) over the pan bottom to prevent drippings from burning. Roast turkey at 450 degrees F for 25 minutes, baste and then rotate the roasting pan. Continue roasting until the skin turns golden brown, an additional 25 minutes; baste again. Reduce oven temperature to 325 degrees F; continue to roast, basting and rotating the pan once about halfway through cooking, until the *internal temperature reaches 170 degrees F for turkey breast meat and 180 degrees F for turkey thigh meat. Remove the turkey from the oven. Let stand 20 minutes before carving.

Happy Brining! Have a Happy Holiday!

Roasted Potatoes

These are a great option for a side dish. Roasted Potatoes. They are easy to make and they are ridiculously addicting. Once you take the first bite... you just can't stop. They are like vegetable candy! What's better than that!

This is the kind of recipe that is great for a few people and it is super easy to bulk it up to make it for a crowd. You just have to chop more potatoes. I think the most important tip... make sure you cut the potatoes up to be as close to the same size as possible. You could even use a French Fry Cutter to get a smaller more uniform shape. 

Once you have the potatoes cut up... put them in a colander and rinse them off. 

Take a large baking pan and line it with aluminum foil (just for easy clean up later!). Then spread out the potatoes on the baking sheet.  In a mixing bowl or glass measuring cup add the oil and all the seasonings. Drizzle all over the potatoes and then toss them. You can use a spoon, but better yet.... get your fingers in there and start tossing them up to make sure they are all covered. The olive oil is great for your skin anyways... specially with the dry Fall air.


Put them in a 475 degree oven. You'll want to toss them twice (but don't use your fingers here... best to use a spoon) while they are roasting for the 20-30 minutes that it takes to get the potatoes fork tender. Brown and roast them til they are crispy and yummy! They are fantastic just like this... but if you want to add a little more... sprinkle some Parmesan cheese on top before you serve em up!

{{Roasted Potatoes}}

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1/8 cup olive oil

1 tablespoon minced garlic

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

1/2 teaspoon dried parsley

1/4 teaspoon black pepper

1/2 teaspoon sea salt

2 Tablespoons dry minced onion

4 large potatoes, peeled and cubed, rinsed and dried

Preheat oven to 475 degrees F.

In a large bowl, combine oil, garlic, basil, oregano, parsley, black pepper, sea salt and dry minced onion. Stir in potatoes until evenly coated. Place potatoes in a single layer on a roasting pan or baking sheet lined with aluminum foil. Roast for 20 to 30 minutes in the preheated oven, turning occasionally to brown on all sides.

VARIATION: After the potatoes are done, pull them out of the oven and sprinkle them with grated Parmesan cheese. Toss and serve.

Beef Stroganoff

This is one of my go-to meals-- when I'm not sure what to make... or I don't have a lot of time....this is a meal that is on the list of easy to make that everyone in the family will enjoy. So we typically have it about once a month. It's a staple for us, like spaghetti. It's like a beef stroganoff, but we never called it that growing up. We always had other macaroni/pasta names for it because the beef stroganoff we normally eat looks much different.
It takes less than 30 minutes to prepare and it is something that I almost always have the ingredients for in the pantry/freezer.

Here is a picture of all the ingredients that you'll need:

Here's the recipe:

{{Easy Beef Stroganoff}}

(printer friendly version)

Pasta, your choice (macaroni noodles, egg noodles, cooked to package directions)

1 lb. ground beef (or ground turkey)

salt & pepper to taste

1/2 large onion, diced

1 can cream of mushroom soup

3/4 cup milk

1 1/2 Tablespoon Worchestershire Sauce

First I start a pot of water boiling, with salt added. When the water boils, add the noodles. Brown the meat in a separate large skillet over medium-high heat and season it with the salt and pepper. After the meat has started cooking, add the diced onion. When the meat has cooked through, (take care not to overcook the meat), add the can of cream of mushroom soup, milk and worchestershire sauce. Wisk the ingredients together over medium heat and then heat to a simmer. When the noodles are done, drain off the water and pour the noodles into the sauce. Mix together and serve.

This is what the sauce looks like after everything has been mixed in and it is waiting for the noodles.

I typically serve it up with some green beans or other vegetable on the side.

Zucchini Lettuce Wraps

Zucchini Mexicali... A dish that I started making a few years ago, after my mom found it and I think it is AMAZING! It uses so many veggies and of course it uses zucchini (it should since it has zucchini in the name), which is a crop that is very plentiful this time of year.

Click here for the recipe to make this easy and very healthy dish.

I've been making this dish quite a few times already this summer and while the kids typically eat it wrapped up in a tortilla like a taco/burrito, I prefer eating it wrapped up in lettuce leaves.
And sometimes I will add some shredded cheese on top. And that is all! These could be used as an appetizer too... I will eat a bunch of them for lunch and I love it! Plus you can make this dish without any meat so it is completely made of vegetables. YUM!

Green Bean Side Dish

Here is a delicious side dish using green beans, tomatoes, onions and bacon! Mmmm.. bacon.

{{Green Bean Side Dish}}

(printer friendly version)

1/2 pound bacon
1/2 onion, diced
2 15 oz. cans green beans, drained
1 15 oz. can diced tomatoes
black pepper, to taste

Cut the half pound bacon into strip and then crisp in a frying pan. After the bacon has become crispy, drain on a paper towel. Leaving a small amount of grease in the pan, saute the diced onion. Then add back the cooked bacon, drained green beans, and the can of diced tomatoes. Heat through and season with some black pepper, to your tastes. Serve on the side of your main dish.




Here is a fantastic way to get nicely diced up bacon. I store my bacon in the freezer since we don't use it that often, plus you can use some of it and return it to the freezer without having to cook the whole pack of bacon.

Place the frozen bacon on a cutting board. Using a sharp chef's knife, slice the bacon into 1/4-1/2 inch strips, depending on how big you want the bacon pieces to be. Place the knife on the bacon and firmly press down using the base of your palm You have to apply steady and firm pressure to get through the frozen bacon.

The recipe only calls for a 1/2 pound of bacon, so I chopped off half of it and the other half can go back into the freezer. To make it easier to cut through, you can let it sit out for a few minutes, but you don't want the bacon to thaw completely because it doesn't cut as easily.

Place the cut strips of bacon directly into the frying pan and cook over medium heat.
As the bacon cooks, it will separate and you will have the small pieces of bacon. Fry it up crispy...And then drain the bacon on a paper towel until ready to use.

Open the cans, while the onion is sauteing in the frying pan. Drain the green beans but not the tomatoes.

Dump the bacon, beans and tomatoes back into the frying pan with the sauteed onions. Season with some black pepper, stir everything together and heat through.
Serve on the side with your lunch or dinner entree. Delicious!

Tips for nicely and neatly dicing an onion... click here.

Other convenient ways to cook bacon... click here.

Chicken and Rice Soup

Mmmm... Fall is here! I am so excited! While the weather has cooled off a bit, it is still pretty hot outside during the day. However the evenings do cool off... not to a point that soup is fully warranted, but it was still fun to make one of my favorite soup recipes.

Typically I make this soup on the stove top, but since it is still pretty hot during the day, I decided to try making it in the crock pot. And it turned out wonderfully!
Here's the recipe...

{{Chicken & Rice Soup}}
(printer friendly version)

1 Rotisserie Chicken, already cooked (from Cost-co or other grocery store)
Water
1 cup celery, chopped
1/2 large onion, diced (can substitute ~2 Tablespoons dried minced onion)
1 teaspoon sea salt
1/2 teaspoon black pepper
1 Tablespoon crushed garlic
2 teaspoons oregano
1 bay leaf
1 cup minute rice
1 bag (16 oz.) frozen mixed veggies (any variety, I typically use corn, peas, beans & carrots)
Maggi Seasoning, for flavor and seasoning after

Place cooked rotisserie chicken in a pot. Add water until chicken is just barely covered. Add chopped celery, diced onion, sea salt, black pepper, crushed garlic, oregano, and bay leaf. Bring to a boil and then cover and allow to cook on medium heat for about an hour or two. This is the step that is making the yummy broth that is going to be the base for the soup. Remove chicken from the pot and let it sit out on a cutting board. Let the chicken cool so that you can remove the chicken from the bones. Add chicken back to the pot, plus 1 cup minute rice, and the bag of frozen mixed veggies. Cook on high for another 10-15 minutes until the rice and veggies are soft and tender. Serve with Maggi seasoning (described below) and some yummy rolls with butter!

**Crock Pot Method: Place cooked chicken into the crock pot. Cover chicken with water and add chopped celery, diced onion, sea salt, black pepper, crushed garlic, oregano, and bay leaf. Cover crock pot and cook high for about 4-6 hours. Remove chicken from the crock pot and let sit out on a cutting board. Let the chicken cool so that you can remove the chicken from the bones. Add chicken back to the crock pot, plus 1 cup minute rice, and the bag of frozen mixed veggies. Cook on high for another 30-45 minutes until the rice and veggies are soft and tender. Serve with Maggi seasoning and some yummy rolls and butter!

***I like using the Cost-co Rotisserie chickens because they tend to be a lot bigger than most grocery store chickens and they have more meat on them. Sometimes we will eat some of the rotisserie chicken for sandwiches and then use the rest of the meat, the chicken bones and an extra chicken breast to make the soup. The flavor of the rotisserie chicken is amazing and adds some great dimension to this soup. So even if you eat ALL the chicken off of the bones, you can still use the chicken bones to add flavor to the soup, and then cook some chicken breasts for the soup.

***This is also a great soup to make using left over turkey after THANKSGIVING! (It's only a two months away!) Turkey changes the flavor of the soup a bit, so it's like a whole new recipe!



Chop your celery right off the bunch and then rinse the pieces in a colander, then dump the celery into the pot.

Click here to see a great way to dice your onion.

Here is a picture of the frozen mixed veggies that I normally use. I didn't have this mixture so I used some frozen corn & frozen peas instead. This part is completely adjustable. Pick veggies that you like and add those to your soup.

Mmmmm... It is a wonderful soup just like this... And only one more thing can make it better.

And that one more thing is this... Maggi! We enjoy this seasoning on hard boiled eggs, celery and radishes among other things, including this chicken & rice soup. It is a liquid seasoning and you can sprinkle a few dashes into your bowl of soup to add even more fun flavor. Most people probably don't have this, but you can find it at the grocery store... sometimes by soy sauces and sometimes by Asian foods.... just ask where it might be stored at your local grocery store.... and try it. It has a strong flavor so a little goes a long way.

These are just the frozen Rhodes rolls... defrosted and then baked! LOVE these things! They are so easy and so yummy when you don't have time to make rolls from scratch!
Mmmm... love cold winter just for all of the wonderful soup recipes I get to make again!