It's almost fall time people. Weather has been hitting towards it this week and to celebrate, I made soup and bread. From scratch, kinda.
Both INSANELY delicious and super easy. I'm not kidding. Make them right now. right now. go. make them. right. now.
Nature's Pull-Apart Rolls
-1 Bag frozen white dinner rolls (Kroger brand-36 rolls) (thawed but cold)
-1 tbsp Morton's Nature's Seasoning
-1 tbsp Oregano
-1 tbsp Basil
-1/4 cup melted butter
-1/4 cup grated Parmesan cheese
1. Thoroughly combine all seasonings into a bowl including cheese.
2. Arrange 12 rolls in the bottom of a (very coated with non-sticking cooking spray) bundt pan.
3. Brush rolls with melted butter.
4. Sprinkle 1/3 of seasoning/cheese mix on rolls.
5. Repeat another layer of 12 rolls. Brush with butter and sprinkle with seasoning/cheese mix.
6. Repeat one last layer (3 layers total) of 12 rolls. Brush with butter and sprinkle with remaining seasoning/cheese mix.
7. Cover with sprayed plastic wrap (so rolls don't stick) & allow to rise until double in size
*If your rolls are frozen when you start, allow 4.5 hours for rising
*If your rolls are thawed when you start, allow 2-3 hours for rising
8. Bake for 35 minutes at 375. (make sure you have AMPLE room between racks. I put my rolls on the very bottom rack and move my top rack to the very top. Bread will rise extremely and if you don't allow ample room, the rolls with touch the top rack and burn)
9. Cover with foil for the last 15 minutes to prevent burning of the top layer.
10. Let cool for 5 minutes and PIG OUT!!!
Husband and I seriously ate like 9 a piece last night. They are sickening good! We had about 21 rolls left over, so I froze them for later dinners. They freeze great, and you simply just reheat for about 7 minutes in oven:)
Caldo Con Queso Soup
(20-30 minutes, serves 4 to 5)
*I cooked this while the rolls were in the oven, so I let it sit on low heat at the end to keep warm)
-2 1/2 cups of water
-1 medium tomato, peeled, and chopped
-2 canned green chili peppers, seeded, rinsed, and cut into strips (buy the cans of whole green chilis then just cut into strips)
-1/2 teaspoon garlic salt
-1/4 teaspoon pepper
-1 13 ounce can evaporated milk
-1 can of cream of potato soup
-1 can of cream of onion soup
-8 ounces of Monterrey jack cheese (cut into small cubes)
1. In a 3 quart saucepan, combine water, tomato, chili peppers, garlic salt, and pepper.
2. Bring to a boil.
3. Reduce heat to medium or low medium & cover. Let simmer for 5 minutes
4. Blend in evap milk and both soups.
5. Heat through
6. Once well heated, add cheese & stir frequently until melted.
7. Serve up and ENJOY!!!!!! (my husband likes the chili pepper strips removed, I like them in the soup to eat)