NESTLE'S ROLO COOKIES

I published this recipe before and under the name "Marble Cookies" because of the shape I used.   This time, I combined it with Nestle's Rolo candies in the middle.  The caramel and chocolate combination of the candies gave them a very nice twist.  Perfect with coffee or tea at any time.

Makes 40 cookies

1 cup sugar

1 teaspoon baking powder

250 gr unsalted butter (room temperature)

1/2 cup cooking oil

1/2 cup plain yogurt

1 package vanilla

1 egg

Flour

Nestle's Rolo candies with caramel in the middle

Powdered sugar for sprinkle

• Mix all the ingredients (except powdered sugar and Rolo) together. Add enough flour to make a soft dough. It should not stick to your hands. Let it rest for 10 minutes
• Take a small size dough (about size of a walnut) and flatten it in your palm.
• Put 1 Rolo in the middle and roll into a ball
• Put on a cookie sheet
• Repeat until all the dough is used
• Cook at 350 degree oven for 30 - 35 minutes until the top of the cookies are a bit pink
• Remove from oven and let them cool
• Sprinkle powdered sugar on top for decoration.

CHICKEN NOODLE SOUP WITH TOMATOES

When you need to make something quick, this soup is a life saver.  You don't have to have chicken pieces in it for a great taste.  Chicken bouillon is sufficient enough with plain water.   I use my mom's recipe where she combined chicken stock and bouillon.  This soup always reminds me of my mom.  Whenever she had friends drop in around dinner time unexpectedly, she always insisted they stay for dinner and quickly made this soup as a starter to the meal.  The fact that everyone always liked this soup was a bonus.

4 cups water or chicken stock

2/3 cup (150 ml) noodles

1 chicken breast

1 cube chicken bouillon

3 tomatoes

1 teaspoon tomato paste

1 tablespoon butter

salt

Optional: dried mint and 1/2 lemon juice

• Boil the chicken breast in 5 cups of water and boil until chicken cooks.  Breasts with bone in work the best.  Take the chicken breast out and set aside to cool.  This gives you the chicken stock you need for this recipe.
• In a pot, put butter and crushed or grated tomatoes and cook until tomatoes are softened
• Cut or tear small pieces from the chicken breasts
• Add the chicken stock, chicken pieces and bullion bring to boil
• Add in the noodles and cook until noodles are soft (5-8 minutes)
• Add in salt, pepper and mint to your liking
• Serve with lemon juice on the side

SWEET REFRIGERATOR ROLLS/ CINNAMON ROLLS

I have fond memories of this recipe... It is the recipe I used for my very first dough in high school in the "Home Economics" class.  This time I added a twist of my own and made half into cinnamon raisin rolls for breakfast.  They are delicious plain or otherwise.

2 teaspoons dry yeast

1/4 cup warm water

2 teaspoons sugar

2 cups lukewarm water

2 eggs

1/2 cup sugar

2 teaspoons salt

4 tablespoons oil

Flour (approx. 8 cups)

Makes 24 buns/rolls

If you intend to make raison rolls

3 tablespoons melted butter

3 tablespoons cinnamon

1 cup raisons

• Dissolve 2 teaspoons sugar in 1/4 cup lukewarm water.  Add yeast. Set aside for 10 minutes.
• In a large bowl, beat eggs, sugar, salt 
• Add 2 cups lukewarm water
• Add in half the oil
• Gradually add rest of the flour until the dough does not stick to your hands
• Turn dough onto floured table and knead until smooth.  The dough should spring back when lightly touched.
• Put the dough back in the bowl.  Pour the rest of the oil over the dough.  Cover with Saran wrap
• Leave in the fridge for minimum 4 hours.  It is better if left 24 hours.
• If you are intending to make cinnamon rolls, separate half the dough and add in melted but cooled butter and raisens
• Shape dough into rolls.  I made 3 balls and put 3 of them into eavh of the muffin cups
• Let the dough sit for another 1-2 hours to rise
• Bake at 350 degrees until golden brown 20-25 minutes

ZUCCHINI SOUP WITH DILL

This is absolutely the best Zucchini soup I ever had.  It is creamy with lots of dill flavour.  It is a must try!

1 kg Zucchini

1/2 cup vegetable oil

2 tablespoons flour

1 Bouillon cube

Milk (3 cups)

Water (1 - 2 cups)

Dill (1 bunch)

Salt

• Grade Zucchini with large side of the grader
• Put oil in the soup pan and add flour.  Cook at medium until the flour smell is gone.  Be sure to continually stir and ensure that flour does not change colour. 
• Add milk bring to boil until it is same consistency as yogurt
• Add graded Zucchini
• Mix bouillon cube with water and continue to cook until it is soup consistency (Approx 15 minutes)
• Add salt
• Let it stand a bit
• Wash and chop the dill and add just before you serve.