Brett makes these rolls, they are his specialty. They are absolutely delicious and really not very time consuming at all. Flaky on the outside and soft on the inside with a wonderful buttery flavor. You've got to try them!

Crescent Dinner Rolls

Yield: 8 pieces

Ingredients:
1/2 cup warm water, (110ºF)
1/2 cup warm milk
1 egg
1/3 cup butter, softened
1/3 cup sugar
1 tsp. salt
3 3/4 cups all-purpose flour
1/4 oz. packet active dry yeast
1/4 cup butter, softened

Directions:
Place the water, milk, egg, 1/3 cup butter, sugar, salt, flour and yeast in the pan of a bread machine in that order (or order recommended by the manufacturer). Select the dough/Knead and First Rise Cycle (may be all in one). Press start.

When the cycle finishes, turn the dough out onto a very lightly floured surface. Divide the dough in half. Roll each half into a 12" circle. Spread the 1/4 cup of softened butter over each round. Cut each circle into 8 wedges with a pizza cutter or knife. Roll the wedges - starting at the wide end; rolling gently but tightly. Place the crescents point-side down on an ungreased cookie sheet. Cover with a clean kitchen towel and put in a warm place to rise for 1 hour.

Bake at 400℉ for 10 to 15 minutes, until golden.

A favorite at our house. Quick, easy... and oh so good! :)

Tomato Toast

Yield: 8 pieces

Ingredients:
8 slices square white bread
8 slices deli american cheese, fairly thick
8 slices ripe tomato
1/4 tsp. salt

Directions:
Dust the tomato slices very lightly with the salt. Line the bread on a baking pan. Put a slice of cheese on each piece and top with a tomato slice. Bake at 35℉ for 25 minutes. Serve hot.

Hits the spot on a cold day. As the title indicates, this has a thinner consistency than regular chili.

Chili Soup

Yield: 12 servings

Ingredients:
2 lbs. ground beef
1 large onion, chopped
1 large green pepper, chopped
4 garlic coves, minced
1 (15 oz.) can dark red kidney beans, drained and rinsed
1 (15 oz.) can red kidney beans, drained and rinsed
1 (15 oz.) can chili beans, drained and rinsed
2 (8 oz.) cans sliced mushrooms, drained
2 (1 qt., 14 oz.) cans tomato juice
1 (28 oz.) can crushed tomatoes
2 tbsp. chili powder
1 tbsp. onion powder
1 tbsp. basil
1 tbsp. salt
2 tsp. cumin
1 tsp. red pepper
1 tsp. black pepper
1 tsp. sugar

Directions:
Brown the ground beef with onion, green pepper and garlic. Drain if needed.

Add the rest of the ingredients and bring to a boil. Reduce heat and cover. Simmer for 4-6 hours.

Serve with sour cream, shredded cheddar cheese and saltine crackers.