Cinnamon Rolls

Ingredients:
2 1/2 cups water
1 1/2 Tablespoons salt
1/2 cup sugar
2 Tablespoons Instant Yeast (rapid rise)
8 cups flour (could be a little more or less)
1/3 cup vegetable oil
1/2 cup instant potato flakes
1/2 cup instant powdered milk
3 eggs

Filling:
1 cube butter, softened
1 cup sugar
2 Tablespoons cinnamon

Directions:
Add 4 cups flour and all other ingredients and mix well. Add the rest of the flour, 1 cup at a time until dough is soft but not sticky. (Side note: I dissolve my yeast in about half of the water the recipe calls for and then just add the rest of the water to the dough). Divide dough into fourths. Roll each section out into a rectangle about 10x12. Divide cinnamon and sugar into fourths. After rolling out rectangle, spread 1/4 softened butter to 1 inch of each edge. Sprinkle with 1/4 cinn./sugar mixture to 1 inch of the edge. Roll up jelly style, secure edges. Mark log in half, then half again, making 12 rolls, with dental floss. Next cut rolls with floss and place on parchment lined school baking sheet. Flatten with fingertips. Let rolls rise for 1-2 hours (mine take longer-like 2-3 hours). Bake at 350 for 15 minutes or until golden brown or 400 for 10 minutes. Remove from pan and place on cooling racks. Frost with desired frosting. Can be sprinkled with chopped nuts.

Frosting options:

Carmel Frosting:
1 cube butter, melted
pinch of salt
1 1/2 cups packed brown sugar
1 Tablespoon vanilla
1 pound of powdered sugar
evaporated milk
Melt butter and add salt and brown sugar, stirring constantly over medium heat on range. Boil and stir for 1 minute. Add vanilla and about 1/4 cup evap. milk. Beat well. Add powdered sugar. Keep adding milk and beating with electric mixer until desired consistency. Can be thinned with more milk if this thickens up while frosting cinnamon rolls. Spread on hot cinnamon rolls and sprinkle with nuts.

Vanilla Frosting:
3/4 cup butter, softened
1 pound powdered sugar
1 tsp. vanilla
1/4 cup milk
Beat butter. Add vanilla. Add milk and powdered sugar alternately and beat well. Spread on cooled rolls.

Orange Filling and Frosting:
Combine 1/3 cup melted butter, 2/3 cup sugar, 2 Tbsp. orange juice and grated rind from 3 oranges. Cook until thick enough spread. Cool before spreading on dough. Glaze rolls with 1 cup powdered sugar, mixed with 1 Tbsp. orange juice.

Powdered Sugar Glaze:
1 cup powdered sugar
2 Tbsp. milk
drop of vanilla
Brush lightly over breads.

For drizzling:
1 cup powdered sugar
5 Tbsp. milk or orange juice and a drop of vanilla. Pour over bread in a thing stream.

My notes on this recipe:
1. I like to cut the dough into 6 pieces (when you are ready to cut it with dental floss) so you get larger rolls.
2. When you use parchment paper the rolls won't brown like normal. They take a little longer to cook.
3. For vanilla frosting I tend to use a little more p. sugar than it calls for to make it thicker.
4. For the orange rolls I glazed them when they were still warm and they were so good but the next morning it had all soaked in and they were a little dry so keep a little glaze for day 2.

Peanut butter cup surprise cookies

1 Cup creamy peanut butter
1 Cup sugar
1 egg
12 mini Reeses Peanut Butter Cups, unwrapped
36 mini marshmallows
1 Cup semi sweet chocolate chips
2-3 Tablespoons heavy cream
1/4 Cup mini M&M's

1. Preheat oven to 350 degrees F. Place peanut butter, sugar and egg into a large bowl and mix until well combined. Scoop dough evenly into a 12 count mini cheesecake pan or mini muffin pan. Cook for 13-15 minutes until almost done. Remove from oven and press a peanut butter cup into the center of each cookie until flush with cookie top. Top each cookie with 3 mini marshmallows and return to oven for 2-3 more minutes or until marshmallows are puffed. Remove and set aside to cool for 10 minutes.

2. Place chocolate chips into a microwave safe bowl and microwave in 30 second intervals until melted smooth. Stir in 2-3 Tablespoons heavy cream until silky and smooth. You can return back to microwave for 15 seconds to get a thinner consistency. Spoon chocolate over top of puffed marshmallows and sprinkle with mini M&M's.

Yield: 12 cookies

Taco Soup

2 Tablespoons extra virgin olive oil
1 onion, finely chopped
1 green bell pepper
4 cloves garlic, minced
1 lb lean ground beef
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 15 oz cans chicken broth
1 oz pkg Lawry's taco seasoning (or 2Tablespoons of your own taco seasoning mix)
1 oz pkg dry Ranch Dressing Mix
2 10 oz cans rotel mild tomatoes
4 oz can diced green chilies
1lb can or frozen corn, drained
15 oz can black beans, drained
15 oz can red kidney beans, drained
15 oz can white beans, drained

Garnish With:
Sour Cream
Frito's
Cilantro leaves

1. Place oil into a large 5 qt dutch oven over medium heat. Saute onion and bell pepper until softened, about 5 minutes. Stir in garlic and cook for 1 minute. Add beef, salt and pepper; cook until brown and crumbled. Add remaining ingredients until well combined. Simmer on low until ready to serve. Top with sour cream,Frito's and cilantro leaves if desired.

White sauce and noodles

1 can cream of chicken soup
1 8 oz. container sour cream

Stir together and heat in a saucepan.

Serve over cooked egg noodles.

Very easy and yummy recipe!

BBQ Turkey

Fresh sliced turkey breast
1/2 cup soy sauce
1/2 cup olive oil
1 cup 7-up
Garlic powder

Combine all ingredients and stir thoroughly. Marinate in a plastic container with a cover overnight or at least 6 hours. Barbecue slowly.

Peanut butter brownies

Cream together:

1/2 cup margarine
1/2 cup sugar
1/2 cup brown sugar

Then add:

1 egg
1/3 cup peanut butter
1/2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. vanilla
1 cup flour
1 cup oats

Bake for 20-25 minutes at 350 degrees. I bake it until the edges become light brown, these are not very good if they are overcooked.

Add a half of a bag of chocolate chips on the brownies while still hot and then spread.

Mix together:

1/2 cup powdered sugar
1/4 cup peanut butter
1-4 Tbsp. milk

Spread on brownies when cool.

Spinach Salad

10-12 ounces fresh spinach
1 cup slivered almonds
1 package cooked and crumbled bacon
2 Granny Smith apples, chopped

Dressing:
1/2 cup olive oil
1/2 cup sugar
1/8-1/4 purple onion
3 tbsp. vinegar
dash of salt

Combine dressing ingredients in blender and blend. Combine salad ingredients in bowl. Toss with dressing just before serving.

Chicken and broccoli

4 boneless chicken breasts, cooked and cooled
2 large stalks fresh broccoli, cooked 8-10 minutes. (I prefer to use a bag of Green Giant steamers)
1 can cream of chicken soup
1/2 cup milk
1/2 cup mayonnaise
2 cup grated cheddar cheese-divided
2 tsp. lemon juice

Place broccoli in the bottom of a 9x13 pan. Then add diced chicken. Make sauce with remaining ingredients and mix until smooth. Cover chicken with sauce and then sprinkle with another cup of cheese. Put into the oven at 350 degrees until it is bubbling on the sides. Serve over cooked rice.

Crunchy caramel popcorn

6 qt. popped popcorn (about 1 1/2 cups unpopped)
2 cups brown sugar
1 cups butter
1/2 cup corn syrup
1 tsp. salt
1 tsp. baking soda
1/2 tsp. vanilla

Divide popcorn in half and spread over 2 cookie sheets (I use parchment paper so it doesn't stick to the pan). Combine brown sugar, butter, corn syrup, and salt. Bring to a boil and then boil for 5 minutes. Remove from heat and stir in soda and vanilla. Pour over popcorn and stir until evenly coated. Bake at 250 for about an hour stirring every 15 minutes.

Slow cooker beef stroganoff

1 lb. beef stew meat
1/2 cup chopped onion
2 cans cream of mushroom soup
1 jar sliced mushrooms (I use fresh)
1/4 tsp. pepper
1 cup sour cream
3 cups hot rice or noodles

In slow cooker, mix beef, onion, soup, mushrooms, and pepper.

Cover and cook on low for 8 hours or until tender.

Stir sour cream into mixture, serve over noodles or rice.

"Lindsay's" pasta salad

Bowtie noodles (or whatever noodles)
carrots
broccoli
cauliflower
green pepper
purple onion
pepperoni
cheddar cheese (cubed)
Italian dressing
Salad Supreme

Cook the noodles, chop the veggies and pour the italian dressing on. Very simple and very yummy

Breakfast casserole

Medium baked potatoes
Green onions
Fresh basil
Eggs
Half and Half
Roma Tomatoes
1 Yellow Onion-chopped
Butter
Cheddar cheese

Bake the potatoes, let cool and chop into small squares. Chop the green onions, fresh basil and roma tomatoes (add as much as you want for your own taste).

In a skillet, cook chopped onions (as many as you want) in butter, then add the potatoes. Next add the roma tomatoes, basil and green onions then layer with cheddar cheese. Stir eggs and half and half together and then pour over the entire skillet. Put a lid on it and stick it in the oven at 350 until it's cooked through.

This is one of those recipes where you can make as little or as much as you want. You can add as little or as much as you want of all ingredients.

Fluffy new potatoes

9 or 10 medium to large new potatoes
2 tablespoons olive oil
½ cup sour cream
4 ounces cream cheese, softened
1½ cups grated Monterey Jack cheese
1 tablespoon chopped chives
1 garlic clove, pressed
Salt and pepper to taste

Preheat oven to 400 degrees.

Rinse and dry the potatoes, then place them on a baking sheet. Drizzle the olive oil over the potatoes and massage to coat. Bake for 35 to 40 minutes, or until the potatoes are tender. Set aside for 15 minutes.

Place the sour cream, cream cheese, Monterey Jack, chives, garlic, salt, and pepper in a mixing bowl.

Cut each potato in half lengthwise.

With a spoon or melon baller, scoop out inside of the potatoes, leaving a very thin rim of potato inside the skin. Add the potato pulp to the mixing bowl with the other ingredients. Using a potato masher or fork, gently mash the ingredients together until fluffy and smooth. (Regular twice-baked potatoes are more chunky and lumpy) Taste and adjust the seasoning—be sure to salt it adequately. Spoon the mixture back into the potato shells.

Use a small cookie dough scoop to fill the potatoes.

Bake the potatoes in a 375 degree oven until thoroughly warmed through. The potatoes will soften, “melt”, and fill the potato shells as they bake.

English Toffee

1 stick salted butter
1 stick margarine--no substitutions, please
1 cup white sugar
1 Tbsp. light Karo syrup
3 Tbsp. water
1 large (1/2 lb.) Hershey's milk chocolate bar (Or....1/2 of a pound plus bar from Trader Joe's)
1 package sliced almonds (Or...1 cup finely chopped pecans, walnuts, or almonds)

Directions:

Prepare your marble slab by spreading chopped nuts evenly across the bottom.
Chop the chocolate. Place half the chopped chocolate over the nuts. Reserve the rest for later.

For toffee:

Use a heavy-duty pot (2-3 quart) with a tight fitting lid.

Place the butter, margarine, sugar, corn syrup, and water in the pot. Bring to a rolling boil and put the lid on. Don't touch or remove the lid. Let the toffee cook undisturbed for 3 minutes.

Remove the lid carefully to avoid dropping any moisture back into the pot.

Without stirring, cook the toffee until it becomes dark amber in color. It may take as few as 5 minutes, or as many as 20. This is not the time to answer the phone or check your e-mail.

Swirl the pan occasionally, if needed, to prevent any one area from becoming too dark before the rest.

Once the desired color is reached, promptly take the pan off the heat. Pour the cooked toffee evenly over the chocolate/nuts layers.

Sprinkle the remaining chocolate over the surface of the hot toffee. Let it sit for a few minutes until it's melted.

Carefully spread the melted chocolate with a spatula and sprinkle with remaining nuts.

Elaine's Butter Mints

3 cups sugar
1 cup Hot tap water
1/2 cup butter
2 Tbsp. light Karo syrup

Mix ingredients and cook with lid on for about 3 minutes.

DO NOT STIR ANYMORE

Boil to 252 degrees.
Pour onto buttered marble slab, play with it, folding over edges, until cool enough to pick up and pull. Pull until it looses its sheen.

Add scant oil for flavor when you pour it on the marble slab.

Cut and layer in tins. Let sit for a few days to soften.

The Inn at Temple Square’s Raspberry Honey Butter

½ lb. butter, room temperature (2 sticks or 1 cup)
4 ounces honey
4 ounces good-quality raspberry preserves
½ tsp. vanilla
In a large mixing bowl, use an electric mixer to whip the butter until light and fluffy. Slowly add the honey while mixing. Add the raspberry preserves and vanilla. Continue to whip until completely mixed. (You may have to beat it for a little while if it has separated.)

Rozanna's Salsa

1 (14 oz) can of whole tomatoes
Cilantro (chopped to taste)
1 can chopped green chiles
4-5 green onions
Lawrys salt, pepper, garlic salt to taste
Crushed red peppers to taste.

Mix all ingredients in a blender, being careful to leave a little bit chuncky. It's even better the next day.

What I love about this salsa is that all ingredients except the green onions and cilantro are things you usually have in your cupboard and it is quick and easy to throw together.

Green Turkey Chili

1 medium onion, chopped
1 pkg ground turkey
1 can white kidney beans (cannellini) rinsed
1 can corn, drained
1 jar green tomatilla salsa
1 can chopped green chiles
2 tsp minced garlic
1 1/2 tsp ground cumin
1/2 tsp salt
1/3 c cilanto, chopped

Sour cream, cheese, red onion, tortilla chips and lime wedges to garnish.

Cook turkey.

Put onion, turkey, beans and corn in a saucepan.

In separate bowl mix salsa, chiles, garlic, cumin and salt. Pour over top turkey mix.

Add cilantro after you've let everything simmer for a while.

**It was a little thick, but we left it on the stove on low for a while and it got juicier.

Kneaders French Toast

8 thick slices wheat or white bread hand cut into 1 inch slices (Great Harvest)
4 eggs
1 cup heavy cream
¼ cup honey (heated in the microwave until runny)
½ teaspoon salt
1 teaspoon ground cinnamon
2 Tablespoons grated orange zest
1 teaspoon vanilla extract
¼ cup butter
Directions:
Cut bread into one inch slices. Cut bread on the cutting board into desired shape, using a cookie cutter. In a medium bowl, beat together, eggs, cream, honey, salt, cinnamon, orange zest and vanilla extract.

On a griddle melt butter over medium high heat. Dip both sides of bread in the mixture, transfer to the hot griddle. Brown on both sides and transfer to a warm plate. Serve with whipping cream, fresh raspberries.

Pretzels Hugs

1 bag pretzels
1 pkg. M&Ms
1 pkg. Hershey "Hugs"
1 pkg. Rolos

Place pretzels on baking stone or sheet. Place a Hug or Rolo on each pretzel and bake at 200 degrees for about 8 minutes (just watch for them to melt). Remove from oven and promptly place a couple of M&Ms on each pretzel, pressing into the melted chocolate. Allow to cool before serving. At room temperature, this takes SEVERAL hours. I would recommend making these the day before you plan on eating/delivering. Or you can put them in the refrigerator to speed up the process.

Chocolate Oat Squares

1 c. plus 2 Tbsp. butter or margarine, softened, divided
2 c. packed brown sugar
2 eggs
4 tsp. vanilla extract, divided
3 c. quick-cooking aots
2 1/2 c. all-purpose flour
1 1/2 tsp. salt, divided
1 tsp. baking soda
1 can (14 oz.) sweetened condensed milk
2 c. (12 oz.) semisweet chocolate chips
1 c. chopped walnuts

In a mixing bowl, cream 1 c. butter and brown sugar. Beat in eggs and 2 tsp. vanilla. Combine the oats, flour, 1 teaspoon salt and baking soda in a separate bowl; stir into creamed mixture. Press 2/3 of oat mixture into a greased 9" x 13" baking stone (or pan). It's also fine in an 8" x 8" pan. You'll just have taller squares.

In a saucepan combine milk, chocolate chips and remaining butter and salt. Cook and stir over low heat until chocolate is melted. Remove from the heat; stir in walnuts and remaining vanilla. Spread over the crust. Sprinkle with remaining oat mixture. Bake at 350 degrees for 25 minutes or until golden brown. Allow to cool. Cut into squares.

Toffee Apple Dip

Mix the following together & serve with apple slices:

8 oz. cream cheese
½ c. brown sugar
¼ c. white sugar
1 tsp. vanilla
3 Skor candy bars

O' Henry's

1 c. Karo syrup (found with other syrups)
1 c. sugar
1 c. peanuts (I got unsalted and I don't chop them)
1 c. peanut butter
3 c. Rice Krispies
1 pkg. chocolate chips
1 pkg. butterscotch chips

Stir together Karo syrup and sugar. Microwave for 2 minutes. Add peanuts and peanut butter to the Karo mixture. Microwave everything for 1 minute. Add 3 cups of Rice Krispies. Spread into a greased 9" x 13" pan.

Combine chocolate chips (on bottom) and butterscotch chips in a bowl and microwave for 2 minutes. Stir until smooth. Spread over krispie mixture and cool in the refrigerator.

Remove and cut into 1-inch squares.

Corn and Avacado Salsa

1 can white corn, drained
1 can black-eyed peas, drained
1/2 bunch green onion, chopped
1/2 bunch cilantro, chopped
4 med. tomatoes, chopped
3 avocados, chopped
1 pkg. Good Seasons Italian dressing mix

Mix together all ingredients and chill overnight

Whole wheat bread

3 Tbsp. yeast
1 tsp. sugar
1 cup warm water
3/4 cup honey
3/4 cup oil
2 Tbsp. salt
3 3/4 cups hot water
5 Tbsp. lemon juice or vinegar
12 cups whole wheat flour, divided

Dissolve yeast and sugar in water. In a large bowl (or mixer), mix the honey, oil, salt, 3 3/4 cups water, lemon juice and 6 cups of the whole wheat flour. Add the dissolved yeast mixture to the bread mixture and mix for 7-10 minutes to get the gluten working.
Gradually add in another 6 cups whole wheat flour; knead for 5 minutes in mixer (if kneading by hand, mix all ingredients and knead by hand for 10 minutes. If dough seems too sticky, add enough flour to get past sticky point, but remember that too much flour causes bread failure).
Let stand for 10 minutes. Divide and shape into 3 to 4 loaves (I always get 4 big loaves out of this). Place in greased bread pans and let rise until doubled in size. Bake at 350 degrees for 30-40 minutes.

Soft breadsticks

1 T yeast
1 1/2 c water
2 T sugar
1/2 t salt
3 C flour
1 cube butter

Dissolve yeast in water. Mix dry ingredients and then add water mixture. Mix and knead for 3 minutes (you can do this in a mixer, bosch or kitchen aid)

Cover and rise for 10 minutes

Roll out to 1/2 inch thickness. Melt 1 cube of butter and pour over cookie sheet. Cut dough with knife and dip each bread stick in butter~both sides.

To Flavor:
Mix some garlic powder in with melted butter and then sprinkle parmesan over the top. Another option is to dip them in butter and then sprinkle on Salad Supreme and some parmesan.

After you flavor them, let rise one more time for 15 minutes and the cook for 20 minutes at 350.