Wassail Hot Apple Cider

Blake remembered the first time he had tasted Wassail at Sharon Lyons home(Brittany's Mother-In-Law)

He said it was the best.  So we copied her recipe and added to our Blog.  

Ingredients

1 c sugar

4 c water

10 whole cloves

8 allspice berries

2 cinnamon sticks

1 piece of ginger root

4 c orange juice

2 c lemon juice

2 quarts of apple cider(8 cups)

Combine sugar and water, boil 2 minutes.  Remove from heat and add spices(I put mine in a cheese cloth bag  tied with a string) Cover and allow to stand for  1 hour.  Add juices and cider and bring quickly to a boil and serve.

Lyons Dinner Rolls

Okay before anyone yells at me for posting these....I honestly have to say  I can't make good dinner rolls with Elsie's recipe.  My cinnamon rolls are good but my dinner rolls stress me out.  Brittany shared this recipe with me and my gosh... I can make dinner rolls. Kerry still uses Elsie's recipe with great success.

Ingredients:
Proof
4 1/2 t yeast  or 2 pkgs yeast
2 c warm water
pinch of sugar

Mix together:
2 eggs, beaten
1/2 c sugar
1/2 c oil
2 T salt
Add 6-7 c flour


Proof yeast with sugar in water for 5-10 minutes or until it bloom or swells.
Mix eggs, sugar, oil, and salt in mixer.  Add yeast mixture. Mix.
Add 3 cups flour and mix. add more flour 1/2 c flour at a time.  Knead dough until smooth.  Dough should start to clean the sides of the mixing bowl...then stop adding flour.
Place dough in a pam sprayed bowl and cover with bread towel.
Let raise until double 1-1 1/2 hours.  Punch down dough and gather into a ball.  With floured hands shape dough into a bit bigger than a golf ball size balls.  Arrange on a cookie sheet about 1/2 inch apart.  (you want these rolls to rise and bump into each other creating soft sides).  Cover and let rise until double about 45 minutes. Preheat oven to 350°.
Bake rolls 25-30 minutes or until golden brown.  Brush tops with melted butter. Cool slightly before serving.

Best Breakfast Cake Ever

This recipe is a Pioneer Woman recipe.

Ingredients:
1 1/2 sticks butter or 3/4 c butter
2 cups sugar
3 cups flour, sifted
4 t baking powder
1 t salt
1 1/4 c whole milk
3 egg whites beaten until stiff

Topping
1 1/2  sticks butter softened or 3/4 c butter
3/4 c flour
1 1/2 c brown sugar
2 T cinnamon
1 1/2 c  pecans, chopped

Preheat oven to 350 degrees
Sift flour, baking powder, and salt, and set aside.   In separate bowl cream butter and  white sugar.  Add flour and milk into the creamed butter and sugar in alternate batches,  mixing until just combined after each addition.
Beat egg whites and fold into mixture with a rubber spatula.
Pour batter into a  well  greased 9X13 .  A cake pan with high sides.

Toppings throw all topping ingredients into a bowl and cut it together with a pastry cutter or fork. The mixture should be clumpy and crumbly.
Dump over top of batter.

Bake for 40-45 minutes or until cake is no longer jiggly.  Serve warm.

Lyons Monkey Bread

Ingredients:

20-24 Rhodes frozen rolls
3/4 c brown sugar
1 stick butter
1 pkg of Cook and Serve  butterscotch pudding (not instant)(dry)

Mix all ingredients except rolls.  Place frozen rolls in greased bundt pan.  Pour sugar mixture over.  Refrigerate overnight.  Bake at 325° for 1 hour.  While warm invert bundt pan onto a serving plate.

Perfect Chocolate Brownies

These are amazing.  I've been looking for a long time for a brownie recipe that could hold a candle to my favorite brownie mix (Hershey's triple chunk).  These win.  Hands down.  Yum.  Dense, moist, top crispy layer, sweetly chocolate, and delicious to the edges.  The picture above includes a layer of York Peppermint Patties and Homemade Chocolate Frosting (Choco. chips, Butter, Milk, and Powdered Sugar)

Born from the newest addition to my family.  My Cuisine at Home Cookbook Annual Volumes.  They complete me.  I hope they don't mind that I post this here.  ;)

Basic Chocolate Brownies
(Makes 1- 9x13" pan)
Work Time: 30 Minutes
Cook Time 25-30 Minutes

Melt and Set Aside:
12 oz semisweet chocolate, broken up
1 1/2 c. sugar
12 T butter

Wisk Together:
1 c flour
1/4 c cocoa
2 t baking powder
1/4 t salt

Beat until Foamy:
4 large eggs (at room temp)
1 T vanilla

Bake at 350 degrees. 22-25 min.
in a greased 9x13 pan.

Heat butter, sugar and chocolate until melted.  (I microwaved mine.  I used 1/2 milk and 1/2 dark because I didn't have semisweet.  Let cool.  Spray pan.  Line with parchment paper if desired and spray again.  Combine flour, cocoa, baking powder and salt.  Beat eggs and vanilla until foamy (mine never foamed, possibly because my eggs were too cold?  not sure)  Add cooled chocolate to eggs.  Mix until well combined.  Add flour mixture, one half at a time, folding into wet ingredients.  Spread batter into pan.  Bake for 22-25 minutes until toothpick inserted in center is barely moist.  Beware of over baking.

Wienies and Rice

It's just one of those things.  I can't explain it.  You either love it or loathe it.  I won't recommend it, but if you're feeling up try it, I won't stop you.  It's a major hit around my house!  At least for the kids.  I haven't quite convinced my husband it's edible.  :)

YYYYYYYYYYYYYYYYuMMMMMMMMMMMMMMMM!

FYI: For me and my 4 kids, we triple it and rarely have leftovers.


Wienies and Rice

1 T flour
1/2 c catsup
1 t vinegar (original recipe - 1 T)
2 t sugar
1 t mustard
3/4 c water
1/2 lb. Hot Dogs sliced

In a skillet, combine flour, catsup, vinegar, sugar, and mustard.  Add water 1/4 c at a time.  Add hot dogs and bring to a boil of Med High heat.  Let simmer for 5-10 minutes.  Serve over rice.

Orange Chicken

YUM!  Need I say more?

 

Time: 1 hour
Serving Size: 8
Note: Heathy version is posted below

Fried Chicken Bites:
4 lbs chicken, cubed
1 1/2 c corn starch
1/2 t salt
1/2 t pepper
2-3 c bread crumbs
4 eggs, well beaten
oil (for frying)

Orange Sauce:
3 c water
1/2 c orage juice
2/3 c rice vinegar
5 T soy sauce
2 T orange zest
2 c brown sugar
1 t minced ginger
1 t garlic
4 T green onion (optional)
1/2 t red pepper flakes (optional)
6 T corn starch
4 T water

Combine corn starch, salt and pepper in one bowl.  Place beaten eggs in a second bowl.  Pour bread crumbs in a third bowl.  Dip chicken in egg mixture, dredge in cornstarch, then again in the eggs, and finally in the bread crumbs, set aside.  Heat pan with vegetable oil on medium to 360 degrees.  Fry chicken in batches until completely cooked.  (2-3 minutes)

In a large saucepan combine 3 c water, orange juice, rice vinegar, and soy sauce.  Blend well over medium heat for a few minutes.  Stir in brown sugar, orange zest, ginger, garlic and red pepper flakes.  Bring to a boil.

Combine 3 T water and cornstarch and mix thoroughly.  Slowly stir cornstarch mixture into sauce until it thickens.  Pour sauce over breaded chicken and garnish with green onions.

* Healthy option:  Prepare chicken by dicing it into bite sized pieces, salting and peppering it, and cooking in a skillet with 2 T oil.  Make sauce and add to chicken.  Less sauce may be needed.

Rice Krispie Ice Cream Strawberry Dessert

Brittany's Berry Ice-Cream Dessert

3 c rice krispies
1/2 c coconut
1/2 c brown sugar
1/2 c butter
1/4 c chopped nuts (opt)
1 carton vanilla ice cream 
1 box danish dessert (found by puddings)(or premade in produce section..fruit glaze)
1 lb strawberries (can use blackberries, raspberries or blueberries)

Melt butter, and mix in rice krispy's, brown sugar, coconut and nuts. Can double this to make it extra crunchy.
Press half of crunchy mixture in to a 9X13 pan.  Cut ice cream into 1" slices and layer  it in the pan.
Spread rest of crunchy topping on top.
Freeze for an hour or two.
Prepare danish dessert and add strawberries. (We drizzled caramel on top also because we had it)
Top with danish dessert.

 

Cafe Rio Barbacoa Pork

If you've never made this YOU MUST MAKE THIS IMMEDIATELY!!  So Kindra's post got me motivated to take pictures this time.  Cafe Rio Pork has been my FAVORITE meal for about a year now. I make it in large quantities so I can enjoy it day after day for 3 meals a day. :)  We triple everything, except the dressing.  There's plenty of that in a single batch.

You can make this into a Cafe Rio Salad or Burrito(same basic ingredients). We make ours with tortillas, beans, rice, pork, cheese, and dressing. You may also include pico, guacamole, sour cream, lettuce, tortilla strips, and coijta cheese. I think the basic combination of flavors is so perfect, I like to keep it simple. We buy the raw tortillas from the grocery store. They are wonderful. If they aren't available in your grocery store(usually by the cheese and such) try this tortilla recipe.

Cafe Rio Pork

Feeds 4-6   Time: 5 hours + Marinade

2 lbs Pork*

1 1/2 + 1/2 + 1/2 cans Coke

1 + 1/4 c light brown sugar

dash garlic salt

1/4 c water

1 can diced green chilies

3/4 (10 oz Can) Old El Paso red enchilada sauce

Marinate Pork, 1 1/2 cans coke and 1/4 c brown sugar in a ziploc bag for a few hours or overnight.

Drain pork and place in a crock pot on high with 1/2 can coke, water and garlic salt for 3-4 hours(or until it shreds easily).

In a blender combine 1/2 can coke, chilies, enchilada sauce, and 1 c brown sugar.

Drain pork again, shred, and place in crock pot with blended ingredients. Cook for 1 more hour.

*I have heard recommendations for several different types of pork. Boneless pork ribs for example, we tried it, tastes great. We've also tried several different types of pork roasts (whatever is on sale, picnic, sirloin, rump, shoulder). They ALL Worked great!! The only kind of pork that I have found that DOES NOT work, is the kind that isn't cooked enough. If your pork won't shred, cook it longer. If you're using a roast, cut it up into baseball sized chunks. It helps it to cook faster. I did about 6 lbs of meat. I cut it up into chunks and it cooked nicely in my crockpot in about 5 hours plus the additional 1 hour. Please keep in mind, I'm not a pork expert. If you're aware of a pork that wouldn't work, don't try it :) But feel free to leave a comment and save someone else the trouble :)





Black Beans

Makes 2 cups

1 T oil

1 t cumin

1 t minced garlic

1 can black beans

3/4 t salt

1 1/3 c tomato juice

3 T chopped fresh cilantro

Heat pan, add oil, garlic and cumin on medium. Heat until the cumin is fragrant. Add beans, salt and tomato juice. Bring to a boil. Simmer on med-low for 20 minutes. Add cilantro before serving.

Cilantro-Lime Rice

Makes 3 cups

1 t butter

1 t minced garlic

1 t + 1 T lime juice

1 c rice

1 1/2 c chicken broth
3 T fresh chopped cilantro

2 t sugar


Heat butter and garlic in pan. Add rice, 1 t of lime juice, and chicken broth. Bring to a boil. Reduce heat to low and cook for 15-20 minutes.  Combine sugar, cilantro and 1 T lime juice in a small bowl.  When rice is finished, add it to the rice and fluff.

Julie's Cooking Variation: Bring 1 1/2c chicken broth to boil. Add 1 c rice. When it comes back to a boil, reduce heat to low, cover and cook for 20min. Combine garlic, sugar, cilantro and 1 T lime juice in a small bowl.  When rice is finished, add it to the rice and fluff. 

Cilantro Ranch Dressing

Makes 1 quart or 32 oz

1 pkg (3T) Traditional Hidden Valley Ranch Dressing Mix (not buttermilk)

1 c mayo

1/2 c buttermilk

2 tomatillos, husks removed, diced

1/2 bunch cilantro

1/2 t minced garlic

juice of 1 lime (3 T)

1 jalapeno, diced (remove seeds, if you don't like spice)

Mix ingredients together in a blender.  Refrigerate.  Let it sit overnight, if you have time.

Yum!

Adapted Slightly From Favorite Family Recipes

Josie H's Chocolate Chip Cookies

Late one evening a group of my high school friends got together and Josie made these. I, to this day, don't understand how a cookie can be so heavenly :) Because of this act alone, I believe every family should name their first born daughter Josie.

I love these cookies so much I changed their name to "chocolate chip treats", in my house, so that when you refer to these cookies, you refer to ONLY these cookies. :)


Chocolate Chip Cookies
Printable Version

1 1/2 c butter flavored shortening
1 c + 1T brown sugar
1 c + 1 T white sugar
3 eggs
1 1/2 t vanilla
1 t water
3 1/2 c flour
1 1/2 t salt
1 1/2 t baking soda
1/2 bag milk Chocolate Chips
1/2 bag milk Mini M&Ms

Preheat oven to 375. Cream the shortening and the two sugars. Add the eggs, vanilla and water. Mix until well combined. Combine flour salt and baking soda and add them to the mixer. (I don't like to make things any harder than they need to be, so I always add 3 cups of flour, the salt, the baking soda, and then the last of the flour to my mixer... THEN mix until almost combined.) Mix until almost combined. Add chocolate chips and m&ms and mix until combined. (We like to mix it up and use half peanut butter chips, or mint chocolate chips, or really large chips, or JUST chocolate chips, or press regular M&Ms in the top after baking, do your favorite) I use my mini ice cream scoop to make perfect little cookie balls. I have also seen my sister drop by the spoon full to make exceptionally beautiful cookies. Bake for 9 min, or until they have barely begun to brown on the sides or on the tops. Don't over bake, to ensure maximum deliciousness. ENJOY.

Recipe by Josie H.

Chicken and Broccoli

Chicken and Broccoli
Printable Version

4 Chicken breasts halves (boneless skinless)
3 10 oz pkgs of frozen broccoli or 5-6 fresh bundles
1 can cream of chicken soup
1/2 c milk
1/4 c mayo
1/4 c miracle whip
1 c grated cheddar cheese
2 tsp lemon juice
1/2 c grated Parmesan cheese

Simmer chicken breasts in water until done. Break meat into golf ball size pieces when cool.

Place broccoli in bottom of 9x13 pan. Lay chicken over meat.

Combine soup, milk, mayo and miracle whip. Heat and stir until smooth. Remove from heat and add cheese and lemon juice. Pour mixture over chicken and broccoli and top with Parmesan cheese. Cover and bake at 350 for 1 hour. Remove foil for the last 30 minutes of baking.

Serve on top of a bed of rice.

Julie's Comments/Suggestions:

I don't like boiled chicken so I skipped the "simmering chicken" step. I cut raw chicken into golf ball sized pieces then put the raw pieces of chicken on top of fresh broccoli. (I only did 3 broccoli florets and it wasn't nearly enough - I would recommend cramming as much fresh broccoli in there as possible b/c it cooks down quite a bit)

I also didn't want to take the time to warm the soup, milk, miracle whip mixture in a pot so I put it in a bowl and mixed it with a wire whisk until it was smooth. I poured it over the broccoli and raw chicken. Top with parmesean.

I baked as directed except I didn't pull foil off until last 10 min or so b/c I figured the fresh broccoli would give off less water than the frozen variety.

Even though I did a bunch of "step skipping" my chicken was really tender and it was a very delicious meal that my family has requested again! :)

Recipe by Sharon Lyons

Pomegranate Cheesecake

Pomegranate Cheesecake
Printable Version

Crust:
1/2 cup butter, softened
1/4 cup packed brown sugar
1 egg
1 1/4 cups all purpose flour

Filling:
4 8-oz. packages cream cheese, softened
1 1/4 cups granulated sugar
1/4 cup all purpose flour
3 eggs
1 tablespoon vanilla
1/2 cup sour cream (reduced fat worked great)
1 teaspoon finely shredded lemon peel
3/4 cup pomegranate seeds

Topping:
1 1/2 cups sour cream (again, reduced fat worked great)
1/4 cup sugar
1 teaspoon vanilla

Pomegranate Glaze:
1-16-ounce bottle pomegranate juice (usually found in the refrigerated section of juices)
1/4 cup brown sugar
1 1/2 tablespoons cornstarch

1/2 cup pomegranate seeds (tutorial on de-seeding here)

For the crust: preheat oven to 350 degrees. In a mixing bowl beat butter on medium high speed for 30 seconds. Add brown sugar. Beat until combined. Add egg; beat well. Beat in flour until combined. Divide dough in half. Cover one portion and set it aside.

Remove the sides from a 10-inch springform pan and set aside. Spread first portion of dough on just the bottom of ungreased springform pan base, spreading dough almost to the edges. Place on baking sheet. Bake for 10 minutes. Cool completely. When cool, attach sides of pan. Press chilled dough onto the sides of the sprinform pan to a height of 1-3/4 inches, using a thin metal spatula, like an offset spatula, to spread dough.

For the filling: reduce oven temperature to 325 degrees. In an extra-large mixing bowl beat cream cheese and sugar until fluffy. Beat in the flour on low speed until smooth. Add eggs and vanilla all at once, beating on low speed just until combined. Mix in sour cream and lemon peel. Then, using a wooden spoon or a spatula, gently fold in pomegranate seeds (if you use the electric mixer for this part, the seeds will burst and stain the filling with the juice - and it won't look as pretty).

Pour filling into crust-lined pan. Place on baking sheet. Bake for 65 minutes or until edges are puffed and center jiggles slightly when gently shaken. Remove from oven. (It doesn't matter if the cheesecake cracks on top since it will have a sour cream topping.)

For the topping: stir together sour cream, sugar, and vanilla. Spread sour cream mixture over top of baked cheesecake, spreading gently to the edges. Return to oven; bake for 10 minutes. Remove from oven. Cool on wire rack for 15 minutes. Loosen crust from sides of pan. Cool for 30 minutes more. Remove sides of pan; cool completely. Cover; chill 4 hours or overnight.

For pomegranate glaze: in a medium saucepan bring pomegranate juice to boiling; reduce heat and boil gently, uncovered, until reduced to 1 cup (12 to 15 minutes). In a separate bowl, stir together brown sugar and cornstarch. Add to juice. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Transfer to a medium bowl; cover surface with clear plastic wrap. Cool to room temperature. Store, covered, in refrigerator until serving time.

When ready to serve, remove cheesecake and pomegranate glaze from refrigerator 15 minutes before serving. Spoon some sauce over top of cheesecake; pile remaining pomegranate seeds in center of cheesecake. To serve, slice cheesecake. Pass remaining sauce. Makes 16 servings.

Recipe by MyKitchenCafe

Rainbow Jello

Rainbow Jello
Printable Version

2 small packages of red jell-o
2 small packages of orange jell-o
2 small packages of yellow jell-o
2 small packages of green jell-o
2 small packages of blue jell-o
2 small packages of purple jell-o
1 lb sour cream

Step 1
Boil water on stove. Take 1 cup of boiling water and mix with with 1 small package of purple jell-o until dissolved. Add 1/3c sour cream. Mix with wire whisk until creamy. Pour into bottom of 9x13. Refrigerate until set. (approx 1hr)

Step 2
Boil water again. Take 1 cup of boiling water and mix with other package of small purple jell-o until dissolved. Add 3T of cold water. Pour on top of the set creamy purple layer. Refrigerate until set (approx 1hr)

Repeat steps 1 and 2 for all flavors of jell-o.

The obvious: You can use any flavors of any colors in any order you desire :)

Julie's Tips:
In a traditional 9x13 I can only get 10 layers (5 creamy/5 clear). If I use a 9.5x13.5 or 10x14 I can get all 12 layers (6 creamy/6 clear).

If going for a high level of presentation, spoon off all air bubbles that are formed from mixing jell-o as you pour each new layer. It gives each each layer a much sharper look. (If I am just making it for this or that I will just spoon off air bubbles for the top two layers (creamy red/clear red).

I think ENDING with clear red is the prettiest.

I always put them in order of the rainbow from top down. ROYGBV.

I pick flavors that I like. If you don't like lemon, leave it out. There are usually tropical flavors such as pineapple, green apple, etc. (Beware of peach, it doesn't give a true 'orange' color.) Also, going with traditional strawberry for red gives pretties top layer.

Give yourself 2 days to make this. You can make it in one day but the longer you let each layer set up the better off you will be. Plus, for one day, you have to stay pretty close to your stove ALL day. Do half a day, much more enjoyable. :)

Make sure the shelf in your fridge is level, or each layer will look like a wedge.

When pouring hot jell-o on chilled layer pour slowly and not all in one spot or the hot jell-o will break the top layer, thus mixing the layers you were trying to keep separate.

Martha Stewart's Banana Bread

Yah, that's right, Martha's done it again. I've been struggling with my banana bread recipe for some time and was relieved to finally taste this bread. So moist! Yum

Banana Bread
Printable Version

1 c butter, at room temperature

2 c sugar

4 large eggs

3 c flour

2 tsp baking soda

2 tsp salt

2 c very ripe bananas, mashed (~3 bananas)

- I like to do this ahead of time with my mixer

1 c sour cream

2 tsp vanilla extract

1 c chopped pecans or walnuts (optional)

Preheat oven to 350 degrees. Grease 2 9x5x3 inch loaf pans; set aside. With an electric mixer, cream butter and sugar until light and fluffy. Add eggs one at a time, allowing each one to incorporate, scraping down the bowl as necessary. Combine flour, baking soda and salt. Add to butter mixture and mix until just combined. Add mashed bananas, sour cream and vanilla; mix by hand, just until combined. Stir in nuts (if desired) and pour into pans. Bake until toothpick or butter knife inserted into center of loaf comes out clean, about 1 hour. Let rest in pans for 10 minutes, then turn out onto a rack to cool.

Cooking time will vary depending on your loaf pan (ie glass, wide, narrow, metal, dark, coated, etc) and an overbaked loaf of bread is a dry loaf of bread, so be cautious. My loafs took about an hour and ten minutes to cook.

Recipe by Martha Stewart

Buffalo Chicken Bites

Julie had the wonderful idea of modifying the Sweet and Sour Chicken we loved so much. And it turned out so delicious that it got it's own recipe entry. Lucky chicken!

Buffalo Chicken Bites
Printable Version

Chicken:
3-4 boneless, skinless chicken breasts
Salt and pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil

Cut boneless chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg. Fry in a little oil until cooked through OR brown but not cooked through. If not cooked through, bake as mentioned below.

Bake for one hour at 325 degrees. Turn chicken every 15 minutes.

Once chicken is cooked, heat sauce (microwave works great) and toss chicken in sauce.

Sauce:
1 cup Frank's Red Hot Sauce
1/2 cup melted butter

If you like extra sauce, make another batch and drizzle over chicken. If you'd like it less spicy, increase the butter. If you'd like it more spicy, decrease the butter.

Baked Ziti

Britt and I both made this dish within the last few days! Easy, delicious and feeds an army. (If you have less than 6 people in your family... cut in half. Bake in 9x9 and half all ingredients or you'll have TONS of leftovers)

Baked Ziti
Printable Version

1 lb ziti noodles, cooked and drained
1 lb ground beef, cooked and drained
1 48 oz jar of spaghetti sauce
2 cups mozzarella cheese
15 oz ricotta (or cottage cheese)
1 T parsley
2 T Parmesan cheese
1 egg
1/2t salt
dash of pepper

Mix 1 cup spaghetti sauce with cooked noodles and set aside.

In a separate bowl, mix ricotta; 1 T parsley, 2 T Parmesan cheese, 1 egg, 1/2 t salt
and a dash of pepper.

Layer in 2 quart baking dish as follows;
Start with a small amount of sauce in bottom (1/3-1/2cup)
1/2 ziti
5 plops of ricotta mixture (approx half)
1/2 beef
1/2 of remaining sauce
1 cup cheese
1/2 ziti,
rest of ricotta mixture
1/2 beef
remaining sauce
Top with 1 cup cheese

Bake covered at 350 degrees for 45 minutes.

TIP: I sprayed the foil with cooking spray so it didn't stick to cheese as it cooked

Cinnamon Roll Monkey Bread

Cinnamon Roll Monkey Bread
Printable Version

1 cube of softened butter
3/4 c. sour cream
3/4 c. brown sugar
1 t. vanilla
5 oz nuts (optional)
1/2 c raisins (optional)
2 cans Pillsbury Cinnamon Rolls

Combine butter, sour cream, brown sugar, vanilla, nuts and raisins. Cut cinnamon rolls (brand name optional) into quarters. Add to mixture. Pour everything into a greased bundt pan. Cook at 350 for 30-40 minutes. Remove from the pan and cover with the cream cheese frosting that came with the cinnamon rolls. Serve immediately. I got this recipe from Juls.

Ranch Chicken

Ranch Chicken
Printable Version

1 1/2 c cornflakes
1 1/2 c Parmesan cheese
1 pkg ranch salad dressing mix
8 small chicken breasts (or 4 large)
1/2 c butter melted

Combine cornflakes, cheese and ranch mix. Dip chicken in butter then in cornflakes. Place in a greased 9x13. Bake uncovered at 350° for 45 min or until chicken is done.

Lasagna Soup

Lasagna Soup

Lasagna Soup
Printable Version

1 lb Italian sausage
1 onion, diced small
1 cup sliced carrots
2 T garlic, minced
4 c chicken broth
1 can Italian stewed tomatoes, chopped or blended
1  8oz can tomato sauce
1 c mafalda pasta, or any small, bite sized pasta
2 c fresh spinach
1 c provolone or mozzarella
1/4 c parmesean cheese
4 t thinly sliced fresh basil

Brown sausage. Add onions and carrots for 3 minutes. Add garlic for another minute. Add broth, tomatoes and tomato sauce to a boil. Add pasta; boil until tender. Add spinach before serving. Garnish with parmesean, basil and mozzarella.

Pizza Hut Pizza Dough

Pizza Hut Pizza Dough
Printable Version

3/4 c warm water
1 1/4 t yeast
1 T sugar
2 1/4 c flour
1 1/2 t salt
1 1/2 T olive oil

Combine water, yeast & sugar. Let sit 5 min. Add flour, salt & oil. Knead. Let sit 10 minutes. Coat with oil and cover tightly. Let rise 2 hours, or until double. Use or refridgerate. If you have time, I highly recommend refridgerating over night. Bake pizza at 475° for 12-16 minutes.

Pinch string cheese around the edge of pizza for stuffed crust pizza. Lay string cheese along the edge and pull dough up and around string cheese, pressing dough into itself.

Brush crust with garlic butter after baking for added deliciousness.

Recipe makes 1 crust