12 Days of Christmas Recipe Contest Winner – Grandma McNamara’s Potato Rolls

In honor of the release of our newest cookbook, 12 Days of Christmas with Six Sisters’ Stuff, we hosted a recipe contest to find YOUR favorite holiday recipes!  After a lot of baking, cooking and sampling we have chosen 12 of our reader’s favorite recipes!  Thanks to everyone who participated!

Today we are featuring Grandma McNamara’s Potato Rolls submitted by Donna Bailey!

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These rolls go back to the Irish heritage in her family.  Her great grandmother was known for her baking and always had honey (in the comb!) on her table, which meant fresh rolls with butter and honey were a staple during the holidays!  Donna’s family carries on this tradition by always serving these potato rolls at Thanksgiving and Christmas.  These rolls taste absolutely amazing and are so light and fluffy!  You are going to love them!

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Grandma McNamara’s Potato Rolls
Author: 
Recipe type: Bread
Prep time: 
Cook time: 
Total time: 

Serves: 16
 

These rolls are a family favorite and are perfectly light and fluffy!
Ingredients
  • 1 large russet potato (big enough to make ½ cup mashed potato), peeled and chopped
  • ⅓ cup unsalted butter, softened
  • 2 Tablespoons sugar
  • 1 Tablespoon honey
  • 1 teaspoon salt
  • 1 egg
  • ½ cup milk, warmed
  • 1⅛ teaspoon instant yeast
  • ¼ cup reserved potato water, luke warm with 1 teaspoon sugar added to it
  • 1½ cup all-purpose flour
  • 1½ cup bread flour

Instructions
  1. Boil potato until tender. Drain cooking water, reserving ¼ cup for use in the rolls. Finely mash the potato and measure out ½ cup. Let cool to room temperature.
  2. In the bowl of a stand mixer, mix together mashed potato, butter, sugar, honey salt and egg with paddle attachment. Mix together on medium speed for about 2 minutes.
  3. Combine yeast, warm milk and potato water and pour into mixer bowl. Mix on low speed until incorporated.
  4. Gradually add flours, about a ½ cup at a time, until a soft dough forms. Switch to the dough hook attachment and knead on low speed for 5 minutes, adding more flour if necessary to achieve a soft dough that is slightly tacky but not sticky.
  5. Transfer the dough to a lightly oiled bowl, turning once to coat. Cover with plastic wrap and let rise in a warm place until doubled in bulk, about 60-90 minutes.
  6. Line a baking sheet with parchment paper. Turn the dough out onto a lightly floured surface and punch it down. Separate into 16 equal pieces and shape into rolls.
  7. Place rolls on prepared baking sheet, about 1½ inches apart. Sprinkle the rolls with a dusting of flour. Cover with a clean kitchen towel and let the dough rise again until the rolls have grown into each other, about 30-45 minutes.
  8. Preheat oven to 400 degrees F.
  9. Bake rolls for 12 minutes, or until golden brown. Serve warm.

 Supplies Needed:
Stand mixer
Measuring cups
Measuring spoons
Mixing bowl
Baking sheet

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Looking for other delicious roll recipes?
Here are a few of our favorite:
Easy Homemade Rolls
30 Minute Dinner Rolls
No-Knead Honey Wheat Rolls
Garlic Dinner Rolls
Mini Garlic Monkey Bread

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You can read more about our new book, The 12 Days of Christmas with Six Sisters’ StuffHERE!

If you are interested in our other books, you can check them out here:

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Mini Graham Cracker Crust Pumpkin Pies Recipe

 Call me crazy, but I have never been a fan of pie.  I just don’t love pie crust!  My husband’s all time favorite dessert is pumpkin pie, so he lives for the holiday season to get his pumpkin pie fill!  I decided to surprise him with a pumpkin pie recipe our whole family would love!  These mini pumpkin pies are so easy to make, taste delicious and are perfect for your holiday parties and gatherings!

Mini-Pumpkin-Pies-Recipe

4.5 from 2 reviews

Mini Graham Cracker Crust Pumpkin Pies Recipe
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 

Serves: 18
 

These mini pumpkin pies are kid friendly and perfect for a holiday party!
Ingredients
  • 1 (15 ounce) can pure pumpkin puree
  • 1 (12 ounce) can evaporated milk
  • 2 large eggs
  • ¾ cup granulated sugar
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 15 Keebler Ready Crust Mini Graham Cracker Pie Crusts

Instructions
  1. Preheat oven to 350 degrees F.
  2. In a large mixing bowl, whisk together pumpkin, milk, eggs, sugar, salt, cinnamon, ginger and cloves until smooth.
  3. Using a ¼ measuring cup, pour pumpkin mixture into shells.
  4. Place filled shells on a baking sheet.
  5. Bake for 25-30 minutes, or until centers of pies are set up.

Supplies needed:
Large mixing bowl
Whisk
Measuring cups
Measuring spoons
Baking sheet

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 Looking for more delicious pie recipes?
Here are a few of our favorite:
The Best Dutch Apple Pie
30 Pie Recipes for the Holidays
M&M Cookie Pie
Banoffee Pie
Fresh Peach Pie

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12 days of Christmas

IT’S HERE! IT’S HERE!
You can order our “12 Days of Christmas” cookbook TODAY for only $15!

Get the book HERE!

This book is loaded with all of our Christmas favorites- cookies, fudge, dinners, neighbor gifts, decorations, traditions, ideas for service, and of course Christmas morning breakfast. :) We LOVE the holidays and can’t wait to share them with you!

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Acorn Cookies and Smart Cookie Book Review

 My cute friend Christie (who blogs at Love From the Oven) has come out with a new cookbook!  It is called Smart Cookie and it is full of fun and delicious  cookies.  She has created darling cookies out of store bought cookies!  This is by far my kids favorite book!

Product Details
(Click HERE to view the book)

Below is her Adorable Acorn Cookie recipe.  They were so easy to make and my kids loved helping me!

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Acorn Cookies and Smart Cookie Book Review
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Total time: 

Serves: 12
 

Ingredients
  • 12 Nutter Butter Cookies
  • 12 small pretzel sticks
  • 6 ounces of chocolate candy coating
  • ⅔ cup chocolate sprinkles

Instructions
  1. Cut the Nutter Butter cookies in half through the center point. Break the pretzel sticks in half.
  2. Melt the candy coating according to package directions.
  3. Dip the cut end of a cookie into the candy coating, covering only about one quarter of the cookie. Immediately sprinkle the chocolate sprinkles over the candy coating.
  4. Dip the end of a pretzel stick into the candy coating and then attach it to the candy coating on the cookie, this becomes the acorn’s stem.
  5. Place the cookie on waxed or parchment paper. Repeat with the remaining cookies. Allow them to dry until the candy coating is firm to the touch.
  6. Makes 24 cookies

Here are more delicious cookie recipes!
Rolo Stuffed Snickerdoodles
Almond Joy Chocolate Chip Cookies
Chocolate M & M Cookies
S’mores Cookie Cups
Cupcake Cookie Poppers

If you are looking for a fun gift this year, I highly suggest this Smart Cookie Cook Book – It would be perfect for kids and grandkids too!

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2 Ingredient Homemade Peanut Butter

2 Peanutbutter


Wait!!! I know what you are thinking! You need a super expensive blender or food processor to make homemade peanut butter. NOPE! I have used many blenders in my day but my favorite is a Ninja. I am not being paid or given any products to write about it. I’m just telling you my favorite. :)

The Ninja I have comes with the blender and a food processor. You can pay upwards of $600 for a nice blender/food processor. The Ninja is a much better price! You can find it HERE if you are interested.

Okay,Okay
Back to the Peanut Butter!

So… my husband tried some homemade peanut butter at work and loved it. My first thought was… I love my JIF too much to give it up. He bought some salted peanuts at Walmart (they come in the big containers for pretty cheap) and convinced me to make it.

It was so easy and I am never going back! It really was so good! I have tried a few recipes and this one is my favorite!

2 Ingredient Homemade Peanut Butter
Author: 
Prep time: 
Total time: 

Serves: 32
 

Ingredients
  • 4 cups dry roasted peanuts (salted or unsalted, whatever you prefer! I have tried both and like salted a little more.)
  • 2 teaspoons of peanut oil (Vegetable oil will work too)

Instructions
  1. Place the peanuts and oil in the bowl of a food processor and and process for 2 to 3 minutes. That may seem like a long time but it takes that long to get creamy. Stop it every 45 seconds and scrap down the sides.
  2. I have made it a few ways. The longer you keep it in the blender, the smoother it will become. I like mine a little crunchy so I didn’t process it as long.
  3. Store the peanut butter in a glass jar or airtight container in the refrigerator for up to 1 month. I stir mine with a knife a few times before each use.
  4. Makes about 2 cups

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When making peanut butter I would suggest using a NinjaVitamix, or Blendtec. You might kill your machine if you are using a non professional blender.

The best part is, you can make other butters too! Cashew Butter is also amazing!

We love recipes with peanut butter! Check these out!
Frosted Peanut Butter Cookies
Peanut Butter Cookie Dough Brownie Bars
Triple Peanut Butter Cookies
Easy No Bake Peanut Butter Bars
Reese’s Peanut Butter Poke Cake

12 days of Christmas

IT’S HERE! IT’S HERE!
You can order our “12 Days of Christmas” cookbook TODAY for only $15!

Get the book HERE!

This book is loaded with all of our Christmas favorites- cookies, fudge, dinners, neighbor gifts, decorations, traditions, ideas for service, and of course Christmas morning breakfast. :) We LOVE the holidays and can’t wait to share them with you!

Other interesting food sites:

Chicken Cordon Bleu French Bread Pizza Recipe

After I had my baby, Camille brought my family Chicken Bacon Alfredo French Bread Pizza.  It was seriously amazing!  I never knew French bread pizza could be so tasty!  I made a few changes to it with some chicken cordon blue inspired flavors and it was delicious.  I can’t wait to make it again!

Chicken-Cordon-Blue-French-Bread-Pizza

5.0 from 1 reviews

Chicken Cordon Bleu French Bread Pizza Recipe
Author: 
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 

Serves: 8
 

All the delicious flavors of chicken cordon blue in an easy to make pizza!
Ingredients
  • 1 loaf French bread
  • 1 (16 oz) jar alfredo sauce (or a homemade alfredo sauce)
  • 1 teaspoon garlic salt
  • 1 teaspoon Italian seasoning
  • 4 cups mozzarella cheese, shredded
  • 1 cup swiss cheese, shredded
  • 2 cups cooked breaded chicken, diced (I used Tyson Crispy Chicken Strips)
  • ½ cup cooked ham, diced (I used Oscar Mayer Carving Board Ham)
  • ¼ cup bacon bits (I used Oscar Mayer Real Bacon Bits)
  • 4-5 green onions, thinly sliced

Instructions
  1. Preheat oven to 400 degrees.
  2. Cut loaf of French bread lengthwise and place on a large baking sheet (I just used a cookie sheet). Spread alfredo sauce evenly over bread (as much or as little as you like). Sprinkle garlic salt and Italian seasoning on top of sauce.
  3. Top with mozzarella cheese, swiss cheese, cooked chicken, ham, bacon bits and green onions.
  4. Cook for about 10 minutes, or until cheese starts to melt.
  5. Cut into slices and serve.

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Looking for more delicious pizza recipes?
Here are a few of our favorite:
Chicken Bacon Alfredo French Bread Pizza
Homemade Pizza Pockets
Homemade Chicken Pesto Pizza
Chicken Bacon Artichoke Pizza
Chicken Parmesan Pizza

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Oven Roasted Green Beans Recipe

With over 150 recipes, we have put together 52 menu plans to make meal time a lot easier.
You can order our book HERE!

Growing up, there was little I hated more than weeding our garden.  I remember our parents telling us it was time to go out and weed and we would whine and complain like crazy!  But all of that weeding seemed worth it when we could eat tasty vegetables fresh from the garden!  My favorite was always the green beans.  I think roasting the beans with a few simple ingredients make them taste even better!

Oven-Roasted-Green-Beans-Recipe

5.0 from 1 reviews

Oven Roasted Green Beans Recipe
Author: 
Recipe type: Side Dish
Cuisine: American
Prep time: 
Cook time: 
Total time: 

Serves: 6
 

These Oven Roasted Green Beans are so fresh and flavorful! Even my picky eaters devour them!
Ingredients
  • 2 pounds fresh green beans, trimmed
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • ½ teaspoon pepper

Instructions
  1. Preheat oven to 400 degrees F.
  2. Place washed and trimmed green beans in a large Ziploc bag.
  3. Drizzle olive oil in the bag, seal and shake until all of the beans are lightly coated in oil.
  4. Spread beans in a single layer on a large baking sheet.
  5. Sprinkle with salt and pepper.
  6. Cook for 20-25 minutes, or until beans start getting brown spots on the outside.

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Looking for more delicious side dishes?
Here are a few of our favorite:
Honey Roasted Red Potatoes
Oven Roasted Broccoli and Cauliflower
Baked Portobello Mushroom Fries
Ranch Roasted Carrots
Cheesy Zucchini Sticks

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Lasagna Noodle Casserole

Lasagna Noodle Casserole
My husband and I love lasagna. My kids love it too once I cut of all their lasagna because the noodles are too hard to cut for my 2 year old and 4 year old. But… then the cheese falls off and there are usually tantrums.  So I decided I wanted to make lasagna a little more kid friendly. So I used elbow noodles in place of the regular ones! They loved it and it tastes amazing!

Lasagna Noodle Casserole
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 

Serves: 8
 

Ingredients
  • 1 pound of elbow macaroni
  • 1 cup of ricotta cheese
  • 1 cup of cottage cheese
  • 2 eggs
  • 2 cups of spinach
  • 2 zucchini cut into small cubes
  • 2 cups shredded mozzarella cheese
  • 1 (26 ounce) jar spaghetti sauce
  • Italian seasoning and garlic salt to taste

Instructions
  1. Bring a large pot of water to a boil. Cook noodles for 8-10 minutes, drain, rinse in cold water and set aside.
  2. Preheat oven to 350 degrees.
  3. In a large bowl, combine ricotta cheese, cottage cheese, eggs, Italian seasoning and garlic salt.
  4. Spread ⅓ of spaghetti sauce in the bottom of a 9×13 inch baking dish. Cover with ⅓ of the noodles. Then add ½ of the cottage cheese mixture and top that with 1 cup of spinach and 1 cup of zucchini. Add another ⅓ of the sauce and Repeat layers. Top with remaining sauce and mozzarella cheese. Sprinkle on a little more Italian seasoning, to taste. Bake for 45 minutes.

Check out some of my favorite Lasagna Recipes from SixSistersStuff.com
Easy Lasagna Cupcakes
Slow Cooker Lasagna Recipe
20 Minute Skillet Lasagna
Cheesy Zucchini Lasagna Rolls
Cream Chicken Lasagna

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We are SO excited to announce that our newest book, 12 Days of Christmas with Six Sisters’ Stuff, is now on sale!!

 

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You can purchase your copy on Amazon today for only $15!

 

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