Bread Machine Butter Rolls

I made these last night and they were so yummy. Husband and I ate 3 a piece.

Ingredients:
1/2 c warm milk
2 Tb butter
1/4 c sugar
1 egg
1/2 tsp salt
1 c bread flour
1 c whole wheat flour
1 tsp yeast

Preparation:
1. Add all ingredients and set machine for dough cycle.
2. Grease 8 in baking pan.
3. After cycle completes, remove dough and shape into balls. I shaped into 9 balls.
4. Let rise for at least 1 hour (I did 2.5 hours).
5. Bake at 350 until golden brown, about 15 minutes.

Double Potato Vegetable Soup

I love the cinnamon in this - it goes so well with the sweet potatoes. This is better the 2nd day.

Ingredients
1 teaspoon olive oil
2 slices bacon, chopped (could omit to make vegan)
1 cup chopped onion
3 garlic cloves, minced
2 cups cubed peeled sweet potato
2 cups diced unpeeled red potato
1/2 cup chopped celery
1/2 cup chopped carrot
1/4 teaspoon ground cinnamon
1/4 teaspoon dried thyme
1 can (14.5oz) diced tomatoes, mostly drained
3 cups vegetable broth
4 cups chopped kale
1 (15.5-ounce) can navy beans, rinsed and drained

Preparation
1. Heat oil in a Dutch oven over medium-high heat. Add bacon; sauté 3 minutes.
2. Add onion and garlic; sauté 3 minutes. Add potatoes through thyme, stirring to combine; cook 4-5 minutes, stirring occasionally. Add tomatoes; cook 2 minutes.
3. Stir in broth; bring to a boil. Reduce heat.
4. Add kale and simmer 25 minutes.
5. Add beans; simmer 5 minutes

Baked Potato Soup

Modified from Cooking Light. I usually bake and mash the potatoes early in the day, so that the soup prep comes together quickly in the evening.


Ingredients

2.5-3 lb baking potatoes
2/3 cup all-purpose flour
6 cups 2% reduced-fat milk
1/2 cup reduced-fat shredded extra sharp cheddar cheese
1 tsp salt
1/2 tsp freshly ground black pepper
1 cup reduced-fat sour cream
1/2 cup chopped green onions

For topping:
1/2 c shredded cheese
bacon slices, cooked and crumbled
1/2 c sliced green onion


Preparation
1. Preheat oven to 400°.
2. Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool. Peel potatoes (I leave about a quarter of the peel on for extra fiber); coarsely mash.
3. Lightly spoon flour into dry measuring cups; level with a knife. Place flour in a large Dutch oven; gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 minutes).
4. Add mashed potatoes, cheese, salt, and pepper, stirring until cheese melts. Remove from heat.
5. Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil).
6. Top with sliced green onions, shredded cheese and crumbled bacon.