Magleby's Rolls

Ingredients

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12 frozen dinner rolls

1/3 cup Mayonnaise

1/3 cup Melted Butter

1/3 cup Parmesan Cheese shredded

1/2 Tbsp Garlic Powder

• 1/2 Tbsp Dried Parsley

Instructions

• Place mayo, cheese and butter in separate bowls,
• Take the frozen ball of dough, dip the top half into each bowl starting with the mayo, then the butter and finally the cheese.
• Place roll into a well greased muffin tin (cheese side up).
• Sprinkle with garlic powder and dried parsley and let rise according to the directions (usually 5-6 hours so you need to do this early on in the day)
• Bake according to directions on the package.
  Recipe and picture from Your Home Based Mom
  

30 minute Rolls

Ingredients

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1 C plus 2 Tbsp warm water

1/3 C vegetable oil

2 Tbsp active dry yeast

1/4 C sugar

1 1/2 tsp salt

1 egg

• 3 1/2 C bread flour seems to work better but all purpose flour will also work

Instructions

• Heat oven to 400 degrees.
• In your mixer bowl combine the water, oil, yeast and sugar and allow it to rest for 15 minutes. Using your dough hook, mix in the salt, egg and flour.
• Knead with hook until will incorporated and dough is soft and smooth. (Just a few minutes)
• Form dough into 12 balls and then place in a greased 9 x 13 pan and allow to rest for 10 minutes. Bake for 10 minutes at 400 degrees or until golden brown.
  Recipe and picture from Your Home Based Mom
  

Swig Sugar Cookies

Ingredients

Cookies:

• 1 cup butter (8 ounces, 16 tablespoons), softened
• 3/4 cup neutral-flavored oil (canola, vegetable, grapeseed, etc)
• 1 1/4 cups (9.25 ounces) granulated sugar
• 3/4 cup (3 ounces) powdered sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon cream of tartar
• 1/2 teaspoon salt
• 2 tablespoons sour cream
• 2 large eggs
• 1 teaspoon vanilla extract (see note)
• 5 1/2 cups (27.5 ounces) all-purpose flour (I use unbleached)
• Granulated sugar for pressing the cookies

Frosting:

• 3/4 cup (6 ounces, 12 tablespoons) butter, softened
• 2 tablespoons sour cream
• 1 teaspoon vanilla extract
• 6 cups (24 ounces) powdered sugar
• 1-2 tablespoons cream or milk

Instructions

1. Preheat the oven to 350 degrees F (or 325 degrees F for convection bake) and line several half sheet pans with parchment paper.
2. In the bowl of a stand mixer fitted with the paddle attachment (or in a bowl using a handheld electric mixer), add the butter, oil, granulated sugar and powdered sugar. Sprinkle the baking soda, cream of tartar, and salt across the top of the sugars (don't add the baking soda and cream of tartar in one lump or it might clump while mixing). Mix until well-combined and super creamy, 1-2 minutes, scraping down the sides of the bowl as needed.
3. Add the sour cream, eggs and vanilla and mix until well-combined, 1-2 minutes, again scraping down the sides of the bowl as needed.
4. Add the flour and mix until no dry streaks remain and the mixture is evenly combined; don't overmix.
5. Scoop the dough into about 3-tablespoon sized portions (I use a #20 cookie scoop) and roll into balls. Place several inches apart on the prepared baking sheets. Add about 1/2 cup granulated sugar to a shallow dish or bowl. Lightly spray the bottom of a flat-bottomed glass with cooking spray and dip the bottom of the glass into the sugar. Press each cookie into an even thickness dipping the bottom of the glass into the sugar between each press (no need to spray it again with cooking spray after the first time). The edges of the cookie will ruffle out a bit. It's really up to you how thick or thin to press the cookies. I like them between 1/4- and 1/2-inch thick.
6. Bake the cookies for 10-12 minutes until just set. Try not to let them get golden on the edges or very much on the bottom - that means they've baked too long and they may be dry and crumbly instead of creamy and soft.
7. Let the cookies cool for a few minutes on the baking sheets before removing to a cooling rack to cool completely.
8. For the frosting, in a medium bowl (can use a handheld or stand mixer) combine the butter, sour cream and vanilla. Mix until thick and smooth and creamy, 1-2 minutes. Add the powdered sugar and cream (or milk) and mix until well-combined and creamy, scraping down the sides of the bowl as needed. Add additional cream, if needed, to adjust the consistency of the frosting so it is thick but still soft and spreadable.
9. Frost the cooled cookies and decorate with sprinkles, if desired.

Notes

Vanilla Flavor: I've also used vanilla butter emulsion in place of the vanilla extract (in both the cookies and frosting) for a super yummy, buttery vanilla flavor.
Overflouring: be careful not to overflour the dough or the cookies might be dry instead of soft after baking. If you don't weigh your ingredients, make sure to fluff the flour in the container before scooping in the measuring cup and leveling (don't pack or shake the flour into the cup!).

Asian Ramen Salad with Peanut Dressing

Ingredients

• 16 ounce bag broccoli slaw mix
• 1/2 cup honey roasted sunflower seeds
• 1 cup sliced almonds
• 2 green onions, sliced
• 2 3 ounce bags ramen, crushed (dry noodles, without seasoning packets)
• Peanut Dressing
• 1/2 cup peanut butter
• 1/2 cup honey
• 2 tablespoons olive oil
• 2 tablespoons water
• 1 tablespoon rice vinegar
• 1 tablespoon liquid aminos
• 1/2 teaspoon salt

Instructions

1. In a mixing bowl, combine the slaw mix, sunflower seeds, almonds, and green onions.
2. To a blender, add all of the ingredients for the peanut dressing and blend until smooth. If the dressing is too thick, add an additional tablespoon of water, until sauce is think, but stir pourable.
3. Pour Peanut Dressing over salad mix and toss until evenly coated. Cover and place in the fridge for at least 30 minutes, or until ready to serve. Then just before serving, fold in the ramen noodles.

Recipe and picture from My Own Meal Plan

Chinese Chicken Salad

Ingredients

• 2 cups cooked chicken shredded or diced

• 1 14 ounce bag classic coleslaw mix
• 2 cups shredded romain lettuce
• 1 cup shredded carrots
• 1 bunch green onions, diced
• 1/4 cup fresh cilantro minced
• 1 package Chicken Ramen Noodles, dry noodles, broken
• 1/2 cup slivered almonds
• 2 tablespoons sesame seeds for garnish, optional

Asian Dressing

• 2 tablespoons canola oil
• 1/3 cup rice vinegar
• 2 tablespoons soy sauce
• 1 tablespoon fresh grated ginger
• 1 teaspoon sesame oil
• 2 tablespoons sugar
• 1 package Chicken Ramen Noodle Seasoning

Instructions

To make the salad:

In a large bowl, add chicken, green and red cabbage, carrots, scallions, and cilantro. Drizzle with salad dressing and toss to combine. Sprinkle dry Ramen noodles and sesame seeds.

To make the Asian salad dressing:

In a small bowl, whisk together oil, vinegar, soy sauce, ginger, sesame oil, sugar, and the chicken ramen noodle seasoning packet. Use immediately or store covered in the refrigerator for up to 4 days.

Notes

Another delicious topping would be to add some mandarin oranges.
You can use dry Chow Mein noodles instead of ramen if you prefer.
 Recipe and picture from My Own Meal Plan

BBQ Chicken Salad Jar

Ingredients

• 2 tablespoons light ranch dressing
• 1/4 cup tomato, diced
• 1/4 bell pepper, diced
• 1/4 cup black beans, drained and rinsed
• 1/4 cup frozen corn
• 1/4 cup avocado, diced
• 1 cup cooked chicken breasts with BBQ sauce, diced
• 1/4 cup shredded cheddar cheese
• 2 cups romaine lettuce, chopped

Instructions

1. Layer ingredients in a mason jar in order listed in ingredients starting with the ranch dressing at the bottom and ending with the lettuce at the top.
2. To serve: Shake, or dump contents of jar onto a plate or bowl. Enjoy!

Notes

You can double, triple, x5 this recipe for how many salad jars you want to make! The recipe is written for one, so it makes for easy doubling!
 One thing that makes for an easy lunch prep is to make salad jars ahead of time! Once a week,  build 2 or 3 salad jars and leave them in the fridge for an easy grab and go lunch!
Recipe and picture from My Own Meal Plan

Easy Broccoli Salad

 Recipe and picture from My Own Meal Plan

Ingredients

• 1 pound fresh broccoli (chopped into small florets)
• 1 red onion (chopped)
• 8 strips bacon (cooked crisp and crumbled)
• 1/2 cup sunflower seeds
• 3/4 cup Craisins

For the Dressing

• 1/2 cup light mayo
• 1/2 cup plain greek yogurt
• 2 tablespoons red wine vinegar
• 1/2 cup sugar
• 1/2 teaspoon salt

Instructions

1. In a large bowl combine broccoli, onion, bacon, sunflower seeds, and Craisins.
2. Toss in the salad dressing and refrigerate for 30 minutes or until serving.

Salad dressing:

1. Mix the mayonnaise, red wine vinegar, sugar, and salt together. Stir until the sugar begins to dissolve.  
2. Pour dressing over broccoli salad and stir to coat.