1 (16-ounce) bag frozen Parker House–style roll dough, thawed, Bridgford®
1/2 cup butter, melted
1/4 cup dried parsley flakes
Lightly grease muffin pans. Cut 24 rolls in half. With lightly floured hands, roll each dough half into a ball. Place 3 dough balls in each muffin tin cup. Brush with melted butter, and sprinkle with parsley flakes. Let rise in a warm place (85°), free from drafts, for 2 to 3 hours, or until doubled in size. Preheat oven to 375°.
Bake for 16 to 22 minutes, or until golden brown. Remove from pan, and let cool completely on wire racks.
Rinse lamb and pat dry. In a large heavy-duty zip-top plastic bag, combine lemon juice, mustard, garlic, soy sauce, dried rosemary, dried oregano, and salt; add lamb, turning to coat. Seal, and chill for 8 hours, turning occasionally. Remove lamb from marinade, discarding marinade. Pat dry with paper towels, and let stand for 30 minutes before grilling.
Coat cold grill grate with nonstick cooking spray, and place on grill. Preheat grill to medium-low heat (250° to 300°).
Grill lamb, covered with grill lid, for 1 hour, or until an instant-read thermometer inserted into thickest part of meat registers 140° for medium rare; remove from grill. Tent with aluminum foil; let stand for 10 minutes. Thinly slice lamb, and garnish with fresh herbs and lemon wedges, if desired.
Note: To roast in oven: Prepare recipe through step 1. Bake, uncovered, at 325° for 11/2 to 2 hours, or until desired degree of doneness.
Note: To grill on an indoor electric grill: Prepare recipe through step 1. Preheat a two-sided contact indoor electric grill, George Foreman®, according to manufacturer’s instructions, to Medium. Place lamb on food grate, and close lid; grill for 1 1/2 to 2 hours, or until desired degree of doneness.
2 (20-ounce) tubes golden creamed corn, thawed, McKenzie’s®*
1 (16-ounce) bag frozen corn, thawed
1/4 cup sugar, Domino®
3 tablespoons all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons salt
6 large eggs
1 cup heavy whipping cream
1/4 cup butter, melted
Preheat oven to 350°. Lightly grease a 13x9-inch baking dish or 8 (8-ounce) ramekins.
In a large bowl, combine corn, sugar, flour, baking powder, and salt. In another large bowl, whisk together eggs, cream, and butter. Gradually add corn mixture, stirring until combined. Pour mixture into prepared baking dish or ramekins.
Bake for 35 to 40 minutes, or until golden and set. Let pudding stand for 10 minutes before serving.
Note: * 4 (10-ounce) packages frozen cream-style corn, thawed, Green Giant®, may be substituted.
1 (16-ounce) container classic white frosting, Pillsbury®
Yellow food coloring, Betty Crocker®
Preheat oven to 350°. Line muffin pans with white paper liners.
In a large bowl, combine cake mix, buttermilk, eggs, and vanilla; beat at low speed with an electric mixer until combined. Increase speed to medium, and continue beating for 2 minutes. Divide batter evenly among prepared muffin cups, filling about two-thirds full. Bake for 18 to 20 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks.
In a medium bowl, place frosting; gradually tint with food coloring, stirring to achieve desired color of yellow. Pipe or spread frosting over cupcakes.