I am SO SORRY that it has been months since my last recipe posted.  Our oven went caput... you may remember me lamenting about it's inabilities.  Well, it just couldn't take me any longer.  And vice-versa.  After what seemed like too much research, we finally found the perfect range to fit where the defunct one once sat.  Check out this beauty (and it's matching microwave)! I'm very happy to have a working oven! My new oven is AMAZING!!!!  I can't sing its praises enough.  If you want to buy the same one, we bought ours from Home Depot .  To make a long story short, be sure to check with a team member at Home Depot that they can actually install this in your home as that wasn't the case for us.  Clearly we are good at problem solving because it's been hard at work since Thursday. Since I'm easing back into the world of oven-havers, I thought I'd make this super simple recipe from Lala's Mom, my Great-Grandmother, Mary Cornelia Sout...

Lala's Ice Box rolls aren't just your every day run of the mill dinner rolls.  They are so special that they are typically only made once a year, as part of the Thanksgiving feast.  And my Grandma made not only dinner rolls (clover leaf are perfect with this recipe), but she also made half the dough into a sweet roll.  I decided to focus on the sweet roll.   Each time I make these, I'm so amazed at how big, airy, and delicious they are.  My Mom makes many things well, but Lala's Ice Box Rolls are the exception to the rule.  And of course, like almost every recipe in Lala's arsenal, I do not remember a time when she made these rolls.  As for my Mom, I have an idea of where things go awry.  The problems occur at any one of these junctures: margarine instead of butter (have to keep it Pareve for the sake of a meat meal), non-dairy creamer instead of milk, old/spent yeast packets, making ahead and freezing, boxed mashed potatoes instead of ...

The week is nearly over, and I felt it was necessary to get this one out of the way.  Prior to making this recipe, I couldn't help but think that this main dish is why Schwann's is in business.  Who is their right mind would a) come up with this recipe, and b) think it's good enough to write down to make again?  Curiosity is winning here and I'm going to give this a try, and in the end I'll be glad I did and have a few tweaks to share with you to make the process a little smoother and much shorter.  Wish me luck... it's a days' (the apostrophe IS in the correct place) long recipe. Day 1: To begin I opened a box of frozen Stouffer's Creamed Chipped Beef, following the stove top cooking instructions to ready this ingredient. Lala loved Chipped Beef served on buttered toast.  I loved Chipped Beef served on buttered toast.  And then in college, a friend called it Shit On A Shingle, "educated" me on why this was something not to be ...

Growing up we ate a lot of casseroles and more Jello than should be humanly possible.  In a family of four kids, it's not very often that everyone is happy with the entire meal.  Even a casserole isn't always perfect, but the beauty of it is that you can eat the mix-ins you like, and leave the ones you don't on the side of your plate.  Pizza casserole was no exception too this rule.  As a kid, I liked the smell of green peppers (any pepper, really) but didn't prefer the taste as it always seemed too bitter.  As an adult, I can't get enough of them and am well versed on how to bring out the natural sugars of this nightshade, and numerous other vegetables.  My Dad was always pushing the peppers to the side as well, but his reasons were dietary, not about the taste or texture.   I've parented for well over a decade and I can count the number of casseroles I've made on one hand.  It's just not my thing.  I use so many dishes, pots and pans, ...