Last week I did not prep any meals. I also went back to work on Wednesday. Needless to say I need to have some prep done.
I prepped 3 of my dinners for this week today. I also prepped smoothie packets for next week. Easy peasy breakfasts.
Monday. King ranch chicken, left over potatoes, carrots, and onions
Tuesday. Pinto beans and ham, cornbread
Wednesday. Fire roasted tomato sauce over whole wheat pasta, salad, bread
Thursday. Chicken tacos, chips and salsa
Friday. Italian crusted pork roast, Parmesan fettuccine, veggie
Saturday Chili, hoe cakes
All of the meals are done in the slow cooker.
I originally posted this recipe in July of 2010 when my blog was only a month old.
“A while ago, I was looking for a recipe for biscuits or rolls on Paula Deen’s website. I found this recipe for Easy Rolls. They looked easy so I decided to try them. Once I tried them once, I was hooked. They have a slightly sweet taste and are so tender.
The Imaginative one tasted one and his response was “M-M-M.” After you try them, I’m sure you will say the same thing.” – July 2010
One thing I did differently is I added some cinnamon to the top before baking them. I’m now wondering if I could add some vanilla extract. That might take this rolls to another level.
Enjoy this blast from the past.
Stars of this recipe:
- 2 cups of Self Rising Flour
- 1 cup of milk
- 2 Tbsp. of sugar
- 4 heaping Tbsp. of mayonnaise
- cinnamon to taste, optional
- Preheat oven to 350 degrees.
- Mix together flour and milk.
- Add sugar and mayonnaise.
- Spray a muffin tin with cooking spray or grease the muffin tin.
- Fill each muffin tin 1/2 way full. If using cinnamon, sprinkle of the muffins.
- Bake for 12 to 15 minutes or until brown.
- Enjoy with butter or your favorite jelly!
This recipe makes 12 rolls.