Texas Roadhouse Rolls

Ingredients 4 tsp. active dry yeast 1/2 c. warm water 2 c. milk, scalded and cooled to lukewarm 3 Tbl. of melted butter, slightly cooled 1/2 c. sugar 2 quarts all purpose flour (7-8 cups) 2 whole eggs 2 tsp. salt Instructions 1.Dissolve yeast in warm water with a teaspoon of sugar 2.Let stand until frothy 3.Combine yeast mixture, milk, 1/2 cup sugar and enough flour to make a medium batter (about the consistency of pancake batter). 4.Beat thoroughly. 5.Add melted butter, eggs and salt. 6.Beat well. 7.Add enough flour to form a soft dough. 8.Sprinkle a small amount of flour onto counter and let dough rest. 9.Meanwhile, grease a large bowl. 10.Knead dough until smooth and satiny and put in greased bowl; turn over to grease top. (you can use the dough hook on a Kitchen-Aid to knead this for about 4-5 minutes). 11.Cover and let rise in a warm place until double in bulk. 12.Punch down. 13.Turn out onto a floured board. 14.Divide into portions for shaping; let rest 10 minutes. 15.Shape dough into desired forms and place on greased baking sheets. 16.Let rise until doubled. 17.Bake at 350 degrees for 10-15 minutes or until golden brown. 18.Baste immediately with butter.

Texas Roadhouse Cinnamon Butter

Ingredients 2 sticks of butter (room temperature) 1 Cup powdered sugar 1 Cup honey 2 teaspoons cinnamon Instructions 1.Mix all ingredients together to a smooth consistency and enjoy!

Chili's Skillet Queso Dip

Ingredients 16 ounces Velveeta cheese 1 (15 ounce) can Hormel No Beans Chili 1 cup milk 2 teaspoons chili powder 2 teaspoons paprika 1 tablespoon lime juice 1/2 teaspoon ground cayenne pepper 1/2 teaspoon ground cumin Directions 1.Cut the Velveeta into cubes 2.Combine the cheese with the remaining ingredients in a medium sauce pan over medium heat. 3.Stir constantly until the cheese melts and all ingredients have been incorporated. Reduce heat to low and let simmer for 20 minutes. 4.Serve with Tortilla Chips for dipping 5.Enjoy!!

Crispy Chicken Tortilla Rollups & Spicy Avocado Crema

Step 1: Preheat oven to 400. Make the chicken filling by combining the following ingredients in a bowl: 12 ounces shredded cooked chicken, 1/2 cup jack cheese, 1/2 cup cheddar cheese, 1/2 cup corn kernels, 1-2 sliced green onions, 2 grated or minced garlic cloves, 1/3 cup salsa, 1 tsp. cumin, the juice of half a lime, 1 tsp. salt, a finely diced seeded serrano pepper, and 1 container Chobani 0% Greek yogurt. Step 2: Heat 1/3 cup canola oil and two grated garlic cloves in a small saucepan over med heat. When the oil is hot, turn off the heat and let the garlic infuse into the oil for 5-10 minutes. Assemble the tortillas by adding about 2 tbs. of the filling along the lower third of 8-10 flour tortillas -- feel free to sprinkle with a bit more cheese on top if you like it extra cheesy! Roll up and place seam-side-down on a baking sheet lined with parchment. Step 3: Brush the tortilla rollups with the garlic oil and sprinkle with salt, dried cilantro, and chipotle chile powder. Bake for 8-10 minutes, flipping over halfway through cooking so both sides are able to brown and crisp. Step 4: While the rollups bake, make the avocado crema. Add one large ripe avocado to a bowl and mash until creamy. Add one container of Chobani 0% plain yogurt, the juice of half a lime, 1/2 tsp. salt, and 1/2 tsp. chipotle chile powder. Stir well to thoroughly combine and scoop into a pretty serving bowl.