Make-Ahead Butterhorns (aka Crescent Rolls!!!)

I found this nummy recipe at moneysavingmom.com and I can HONESTLY say I am MEGA impressed!!! Normally I just buy the Pillsbury Crescent Rolls to use with my casseroles (because I am too cheap just to use them as a dinner roll LOL!!!) but NOW my lil bugs can have them on the SIDE of dinner in addition to their usual treat of with a casserole or as the wrapping for a home made hot pocket!!! Thanks so much for sharing with all of us Crystal!!!

These are pretty much hands-down the most-delicious dinner rolls you’ll ever eat. And best of all? You can make up a batch or a double-batch ahead of time and then just pull out, thaw, and bake as many as you need for dinner. (They can be baked right away too if you prefer!) This is one of our family’s very favorite recipes and these are served at least a few times per month at our family gatherings.
Make-Ahead Butterhorns (makes 32 rolls)
2 Tablespoons dry yeast, heaping
1/3 cup warm water (110-115 degrees)
9 cups flour, divided (you can use any mixture of white or whole-wheat flour you’d like)
2 cups warm milk (110-115 degrees)
1 cup butter, melted
1 cup sugar (we substituted sucanat)
6 eggs
2 teaspoons salt
3-4 Tablespoons butter, melted
In a large mixing bowl, dissolve yeast in water. Add 4 cups flour, milk, butter, sugar, eggs and salt. Beat 2 minutes or until smooth.
Add enough remaining flour to form a soft dough. Turn onto floured board and knead lightly. (Or, knead in mixer until sides of bowl are clean, then knead two more minutes.)
Place in a greased bowl, turning dough once to grease top. Cover and let rise in a warm place until doubled (1-3 hours).
Punch dough down and divide into four equal parts. Roll each part into a 12-inch circle and brush with melted butter.
Cut each circle into 8 pie-shaped wedges.
Roll up each wedge for wide edge to tip of dough and pinch to seal. Place rolls, top down, on baking sheets and freeze. When frozen, place in freezer bags and keep frozen until needed.
To bake: Take out as many frozen rolls as you’ll need and place them on a greased baking sheet. Thaw for five hours or until doubled in size. Bake at 375 degrees until lightly browned (about 8-10 minutes). Brush with melted butter as soon as they come out of the oven. Remove and serve immediately or cool on wire racks.

How to Can DRY Beans!!!

I JUST found this blog & can honestly say I am already IN LOVE with annejisca.com this is the first of a FEW recipes I am gonna make TODAY!!! My kids LOVE their beans & rice & it is always SUCH a hassle to start the prep the night before just so we can have beans the next night and OF COURSE without fail they ALWAYS want more the next day!!! I of course can NOT stand canned beans from the store if for nothing more than THEIR PRICE TAG and of course the added junk... SO from here on out this SAHM will be making canned beans from scratch and this way I won't have to prep from the night before every time the lil bugs want beans & rice!!!!

Here is a guest post by my friend, Samantha R! I want to start doing this soon, as it’s a great way to have quick beans for a recipe, salads, etc. I like to soak/cook my own beans, but I don’t often think of it ahead of time. Canning from dry like this is a great idea! Thanks for sharing it, Samantha. :)


Canning Dry Beans:

Ingredients for each quart jar you make:
1 1/4 cups dry beans to each quart jar (pintos, red and black work best)
1 tsp salt

Things you will need:
Pressure canner
1-qt. canning jars
Canning lids and rings
Jar lifter

Clean/rinse your beans. Pick out any beans that are odd looking or discolored or just plain don’t look good. ;) Add 1 tsp of salt per quart to the canning jars, if desired. Fill the jars with beans and water, leaving 1 inch of head space. Center the lids on the jars so that the seals are in contact with the rims. Screw on the lids to fingertip-tightness, being careful not to over-tighten.

Place 2 to 3 inches of hot water in the pressure canner. Using a jar lifter, place the filled, closed jars on the rack. Securely fasten the pressure canner lid while leaving the vents and petcocks open.

Place the pressure canner on the largest burner and heat on the highest setting until steam flows freely from the vents. Continue to allow the steam to flow for 5 minutes, then place the weight on the vent port or close the petcock.

Set the timer for 90 minutes when the recommended pressure (15lbs) has been reached. Turn off the heat after the timer goes off, and remove the canner from the heat source.

Allow the canner to depressurize. Open the petcock or remove the weight when the pressure is at zero. Allow the canner to sit and cool for 10 minutes before unfastening and removing the lid. Be careful as you remove the lid, and divert any steam away from yourself.

Remove the jars from the canner with a jar lifter. Do not tilt the jars when moving them. Set them on a dry towel to cool. Allow the jars to cool for 12 to 24 hours before testing the seals.

Some people don’t recommend canning dry because they are worried about too much expansion and thus the pressure popping the lids off later on. However, if you are careful to not put more than 1.25 cups, all should be well. I don’t even soak mine the night before, and I’ve never have had an issue.


Samantha R is into photography, and takes beautiful photographs! Feel free to check out her sites, to view her pictures as well as the options to purchase some of them:

A Priceless Resource!!!

If your the one who tosses EVERYTHING when it hits it's "best by" date... STOP... Yes YOU... Take a moment to learn what those dates REALLY mean for your pantry & fridge... 9 out of 10 times it's NOT a safety warning!!!

So before you toss that "expired" can or bottle take a second to visit stilltasty.com they have a searchable database of ALLLLLL kinds of food so even if you don't have the time to read it all now, you can always bookmark their page and go back when you have an expired item to check it against the safety & tasty rules!!!