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Miss in the kitchen

Make sure you save the ham bone from your Easter ham, and you will be all ready for a super easy and healthy meal.  There’s so much flavor from that ham bone, and if you leave a little meat on the bone, it makes this meal even better. This could not have been easier. With just four ingredients, the slow cooker did wonders towards a hearty, no-stress meal.

SLOW COOKER BLACK BEANS 

1 pound dried black beans, rinsed and picked through

1 32-ounce box chicken broth

1 ham bone

1 teaspoon salt

Add black beans, chicken broth and ham bone into a crockpot. Cover and cook on low for 8 to 10 hours. You can stir the beans about half way through, if possible. 

When beans are tender, stir in salt and place slow cooker on warm until ready to serve.

 

When I bake sweet rolls, they are generally of the cinnamon variety.  I wanted to make something different, and I have been craving citrus goodies, so lemon it is! The whole family loved these sweet rolls, and I think you will, too.

LEMON SWEET ROLLS 

For the Rolls

1 1/4 cup warm water

1/4 cup sugar

1/4 cup Light Olive Oil

1 package yeast 

1 egg

4 cups all purpose flour

1 teaspoon salt

3 tablespoons butter

1/4 cup sugar

zest of 2 lemons

For Glaze

4 ounces softened cream cheese

1 cup powdered sugar

6 tablespoons fresh lemon juice

In a large mixing bowl add warm water, sugar, oil and yeast. Stir until sugar is dissolved. Set aside about 5 minutes.

Add egg and stir together. Add 2 cups of flour and stir together. Add salt and one more cup of flour and mix well. Add another 1/4 to 1/2 cup of flour until dough pulls away from bowl.

Pour onto a well-floured surface and knead 5 minutes, adding additional flour as needed.

Place in a well-oiled bowl and cover with a damp tea towel. Set aside to rise 30 minutes to 1 hour until dough has doubled in size.

Preheat oven to 350 degrees F.

Punch dough down to remove any air bubbles. Place on a well-floured surface and roll into about a 9x12 inch rectangle.

Spread with butter and sprinkle with 1/4 cup sugar. Sprinkle with lemon zest. Roll up from the long side, as tight as you can. Pinch the seam to seal.

Cut into 1 to 2 inch slices and place in a well-greased baking dish. Cover and allow to rise 15 to 30 minutes.

Bake for 25 minutes or until golden brown.

Mix glaze together and drizzle over sweet rolls.

Serve warm or at room temperature.

Milisa Armstrong lives on a cattle ranch in Hugo, Okla. where she cooks, writes and raises a family. Visit her blog at missinthekitchen.com for more recipes.