Coleslaw

This is a really tasty coleslaw recipe that we eat with bbq pork/pulled pork/whatever you want to call it on the lionhouse rolls. You can easily substitute yogurt for sour cream and/or mayo, and we half the recipe and just buy a small bag of coleslaw mix from the store so there really is just a large spoonful of each in it which isn't too terrible. We never use a whole head of cabbage (it is way too much for us) so halving it always works better for us. Again, this is stolen from Shandra's website...

1 head green cabbage (or can use 1/2 red & 1/2 green)
1/4 c. green onions, sliced
1/4 c. grated carrots
1/4 c. celery, chopped
(this is the equivalent of 2 bags of coleslaw mix we've decided)

Dressing:
1/3 c. apple cider vinegar
1/3 c. yellow mustard

2 T. ketchup

1/4 c. sour cream

1/4 c. mayo

2 t. salt

1/2 t. black pepper

1/2 t. cayenne pepper

1/2 c. sugar, to taste

Slice cabbage, green onions, and carrots fine.  Chop celery. Add cabbage,  green onions, carrot & celery in a large serving bowl. *We just use one bag of coleslaw mix with half of the dressing recipe.  In another bowl, combine dressing ingredients together and whisk until smooth.  Pour dressing over cabbage. Cover with plastic and chill. This coleslaw is great served on top of BBQ pork/beef sandwiches, with fresh deli bun.

Lionhouse Rolls

These are the best rolls ever. They are supposedly the recipe from the Lion House restaurant at Temple Square, and they really are delicious. I make these as both wheat and white, I just use less flour if they are wheat and add some honey (or more sugar if I don't have honey for some reason). I have even done half wheat and half white flour as well. They are super easy, just need time to rise twice. I stole them from Jared's cousin Shandra's website (http://dealstomeals.blogspot.com/2009/03/lion-house-roll-recipe-perfect-every.html)

Lion House Rolls

2 cups warm water (110 to 115 degrees)
2 tablespoons dry yeast
2 1/2 teaspoons salt
2 eggs
2/3 cup nonfat dry milk powder
1/3 cup sugar
1/3 cup butter or shortening
5-5 1/2 cups all-purpose flour or bread flour
Mix the water, sugar, butter, salt, dry milk, and 5 c. flour together until combined. Make sure to tap the flour down in the cup with a knife until it is settled into the cup (giving you a full 1 cup measurement). *NOTE: I never do this :) After this has been sufficiently mixed, add the eggs and yeast. Mix together again until combined. Add the last 1/2-1 c. of flour to the dough (if needed and too sticky). Let this mix on high for 5 minutes until the dough becomes slightly stiff and stretchy. Let the dough rise until doubled in size. Pull and roll the dough into balls and place thirty rolls on a cookie sheet (5 rolls by 6 rolls). Let them rise on a cookie sheet until the balls begin to touch. Bake at 350 degrees on the middle rack for 25-30 minutes. Butter tops after roll are out of the oven.