Whole Wheat Refrigerator Rolls

* 2 (.25 ounce) packages active dry yeast
* 2 cups warm milk (110 degrees to 115 degrees)
* 1/2 cup sugar
* 2 teaspoons salt
* 4 1/2 cups all-purpose flour, divided
* 1 egg
* 1/4 cup butter
* 2 cups whole wheat flour

Directions

1. In a mixing bowl, dissolve yeast in water. Let stand 5 minutes. Blend in sugar, salt and 3 cups all-purpose flour at low speed until moistened; beat 2 minutes at medium speed. Beat in egg and oil. By hand, gradually stir in whole wheat flour and enough remaining all-purpose flour to make a soft dough. Turn out onto a lightly floured surface. Knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled or cover and refrigerate overnight. Punch dough down and form into dinner-size rolls. Place on greased baking sheets for plain rolls or knots, or in greased muffin tins for cloverleaf rolls. Cover and let rise until doubled, about 1 hour for dough prepared the same day or 1 to 2 hours for refrigerated dough. Bake at 375 degrees F for 10 to 12 minutes or until light golden brown. Serve warm. If desired, dough may be kept up to 4 days in the refrigerator. Punch down daily.

I plan on trying this soon.

Sue

Raspberry-Walnut Crumble Bars (Real Simple)

1 3/4 cups all-purpose flour, spooned and leveled
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1 cup sugar
2 large egg yolks
1 teaspoon pure vanilla extract
2/3 cup raspberry jam
1 cup chopped walnuts

Heat oven to 350ð F.

Spray an 8-inch square baking pan with the cooking spray. Line the pan with a piece of parchment, leaving an over-hang on two sides; spray the parchment with the cooking spray.

In a medium bowl, whisk together the flour, salt, cinnamon, and nutmeg.
Using an electric mixer, beat the butter and sugar on medium-high speed until fluffy, 2 to 3 minutes. Beat in the egg yolks and vanilla. Reduce speed to low and gradually add the flour mixture, mixing until just combined (do not overmix).

Transfer two-thirds of the dough to the prepared pan and press in evenly; spread the jam on top. Crumble the remaining dough over the jam and sprinkle with the walnuts.

Bake until golden, 35 to 45 minutes. Cool completely in the pan.

Holding both sides of the paper overhang, lift the cake out of the pan, transfer to a cutting board, and cut into 24 rectangles (6 rows by 4 rows).

Store the bars in an airtight container at room temperature for up to 5 days.

Here is one I stumbled across this morning.It have very good reviews from All recipes

Candy Cane Fudge

Prep Time: 20 Minutes Ready In: 2 Hours 20 Minutes
Servings: 32

"This is a simple, festive and tasty peppermint fudge. A platter was brought to a cookie trade and gone quickly!"

1 (10 ounce) package vanilla baking
chips
1/2 can (14 ounce) can sweetened
condensed milk 1/4 teaspoon peppermint extract
3/4 cup crushed candy canes
1/2 dash red or green food coloring

1. Line an 8 inch square baking pan with aluminum foil, and grease the foil.
2. Combine the vanilla chips and sweetened condensed milk in a saucepan over medium heat. Stir frequently until almost melted, remove from heat and continue to stir until smooth. When chips are completely melted, stir in the peppermint extract, food coloring, and candy canes.
3. Spread evenly in the bottom of the prepared pan. Chill for 2 hours, then cut into squares.

I've made this candy cane fudge - it is WONDERFUL, and SO easy!

Grits 'n greens

3 cups milk
1 cup water
1 chicken bouillon cube
1 cup "quick" grits
1 1/2 cup freshly grated Parmesan cheese
1 lb. greens (mustard, turnip, collard, spinach, chard, or any combo of these) or equivalent amount of frozen or canned greens
1 Tbsp. bacon drippings (or oil or butter)
several slices of bacon, cooked and crumbled
salt and pepper to taste
Directions:
In large heavy saucepan or pot heat the milk, water and bouillon cube to just below a boil. Slowly whisk in grits and cook for 5-10 minutes or until thickened, stirring often to prevent scorching.

When grits are thickened, stir in 1 and 1/4 cup Parmesan cheese and allow to melt (reserve 1/4 cup for top). Remove from heat.

Meanwhile, wash greens and heat bacon drippings in large skillet over high heat. Put greens in skillet while still a little wet from washing. Cook until thoroughly wilted, then drain. If using frozen greens, just heat and drain well; if canned, just drain well. Chop greens up very fine. Stir into grits mixture. Add salt and pepper to taste.

Pour into casserole dish (I use 2 pie pans and freeze one of these for later). Top with crumbled bacon and remaining 1/4 cup cheese. Bake uncovered at 350 degrees F until bubbly, about 20-25 minutes. You want it to still be a little bit loose. It will thicken as it stands. Use broiler to brown top.

This freezes well. Just thaw beforehand and cook as above, adding another 10-15 minutes

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JoAnn I printed that out to make for my Grands. I'm sure they will love it.