Marilee's Cheesy Smashed Potatoes

1 lb red potatoes (about 3 med) cut into chunks

1 cup bite-sized cauliflower florets

1/4 cup light sour cream

1 cup sharp or mild cheddar cheese, grated

salt and pepper to taste

1. Place potatoes and cauliflower in large saucepan. Add enough water to cover.
2. Bring to boil on high heat. Reduce heat and simmer until veggies are tender (about 20 minutes). Drain; return to pan.
3. Add sour cream; mash until veggie mixture is light and fluffy. Stir in cheese. Season to taste.

Note: I never measure the ingredients. Use any kind of potato and be generous with the cauliflower. Add a little milk if you'd like. It is a very flexible recipe. Enjoy!

Karen D's Fast Homemade Rolls

Takes about 1 hour 15 minutes to make - from start to finish.

Makes 4 loaves of bread or 4 dozen rolls.

10 1/2 cups white bread flour (Lehi Roller Mills Turkey Brand Flour @ Costco)

2/3 cup sugar

1 Tbl salt

3 rounded Tbl Saf-Instant yeast (Macey's in freezer section)

3 Tbl liquid Lecithin (Macey's) (store this at room temperature)

4 cups HOT tap water (I use close to 5 cups to make it really sticky)

1. Mix dry ingredients. 
2. Add lecithin (by squirting onto dry ingredients about the size of a quarter for each tablespoon. Do not try to measure)
3. Add water.
4. Mix for 1 minute and check consistency. If dough is too dry, add more wwater. Dough should be very sticky. (Sticking to the beaters and sides of the bowl.)
5. Mix for 5 minutes. Do not add more flour to the dough after it has finished mixing.
6. Spray counter, rolling pin and pans with Pam. (no flour)
7. Shape loaves or rolls and cover with a dish towel. 
8. Let raise 25 minutes. 
9. Bake at 350 degrees for 25 minutes.

To shape rolls: Roll out 1/4 of the dough in a circle. Spread with melted butter. Slice like a pie in 12 pieces. Roll the dough from the outside in and place on a cookie sheet. I fit 2 dozen rolls per large cookie sheet. After baked, spread melted butter over the top of the rolls.

Lisa J's Favorite Corn Bread Recipe

1 cup margarine
2 cups sugar
4 eggs
2 cups corn meal
1 1/2 cups flour
1/2 tsp salt
4 tsp baking powder
1 1/2 cups milk

1. Cream butter and sugar together.
2. Add eggs and cornmeal.
3. In a different bowl, sift together all the dry ingredients.
4. Into the creamed mixture, add a little dry mixture and then a little milk and continue alternating until all is mixed.
5. Pour into a greased 9 x 13 pan. 
6. Bake at 375 degrees for 30-40 minutes.
7. Serve with whipped honey butter.