Wednesday, November 25, 2009

Cinnamon Rolls

  • 1 quart Whole Milk
  • 1 cup Vegetable Oil
  • 1 cup Sugar
  • 2 packages Active Dry Yeast
  • 8 cups (Plus 1 Cup Extra, Separated) All-purpose Flour
  • 1 teaspoon (heaping) Baking Powder
  • 1 teaspoon (scant) Baking Soda
  • 1 Tablespoon (heaping) Salt
  • 3 cups (to 4 Cups) Melted Butter
  • 2 cups Sugar
  • Generous Sprinkling Of Cinnamon

  • Directions: Mix the milk, vegetable oil and sugar in a pan. “Scald” the mixture (heat until just before the boiling point). Turn off heat and leave to cool 45 minutes to 1 hour. When the mixture is lukewarm to warm, but NOT hot, sprinkle in both packages of Active Dry Yeast. Let this sit for a minute. Then add 8 cups of all-purpose flour. Stir mixture together. Cover and let rise for at least an hour.

  • After rising for at least an hour, add 1 more cup of flour, the baking powder, baking soda and salt. Stir mixture together. (At this point, you could cover the dough and put it in the fridge until you need it – overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to overflow out of the pan, just punch it down).

    When ready to prepare rolls: Sprinkle rolling surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Drizzle 1 ½ to 2 cups melted butter over the dough. Now sprinkle 1 cup of sugar over the butter followed by a generous sprinkling of cinnamon.

    Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it.

    Spread 1 tablespoon of melted butter in a seven inch round foil cake or pie pan. Then begin cutting the rolls approximately ¾ to 1 inch thick and laying them in the buttered pans.
    Repeat this process with the other half of the dough. Let the rolls rise for 20 to 30 minutes, then bake at 375 degrees until light golden brown, about 15 to 18 minutes.

Wednesday, November 11, 2009

Apple Crisp

4 Cups Sliced, pared baking apples
2/3 Cup Brown Sugar
1/2 Cup Flour
1/2 Cup Rolled Oats (not instant)
3/4 teaspoon Cinnamon
3/4 teaspoon Nutmeg
1/3 Cup Butter

Place apples in bottom of greased pan. Mix rest of ingredients until crumbly. Spread over apples. Bake at 375 for 30-35 minutes. (Apples are tender and topping is golden brown) Serve with vanilla ice cream.

Olive Bread

This is so good! I don't really like olives, but I loved this bread. Jason said is like something you would get at Olive Garden. I guess that a compliment.

1 loaf of French Bread
6oz of Pimiento Stuffed Green Olives ( I leave these out)
6oz Black olives
2 Green Onions
1 Stick of Butter
1/2 Cup of Mayonnaise
3/4 Pounds of Monterey Jack Cheese Grated

Roughly chop both black and green olives. Slice green onions into thin pieces.

Combine butter mayonnaise, cheese, olives and green onions in a mixing bowl. Stir together until thoroughly combined. Spread mixture onto French Bread that has been sliced lenghtwise. Bake at 325 for 25 to 30 minutes or until cheese is melted and browning.

Friday, November 6, 2009

Sticky Chicken & Rice

  • 3-4 Chicken Breasts
  • 1 Cup Apricot Jam
  • 1 Cup Bar-B-Q Sauce
  • 1 Packet Lipton Onion Soup Mix
Directions: Cut chicken breasts in strips. Pour a small amount of olive oil in a skillit and begin browning the chicken. Mix together the remaining ingredients and then pour over the chicken. Let cook untill the chicken is fully cooked and the sauce is thick and bubbly. Serve over rice. I love the sticky rice!

Cream Cheese Chicken Enchilada

1 T. butter
1 T. fajita seasoning
½ cup finely chopped onion
½ cup finely chopped celery
2 cups cooked and chopped chicken
1 (8 oz.) pkg. cream cheese, cubed and softened
10 (or so) regular sized flour tortillas
½ lb. grated Colby cheese
½ lb. Velveeta
2 cups canned chopped tomatoes w/ mild green chilies, lightly drained
¼ cup milk
Melt butter in large skillet; add fajita seasoning, onions and celery. Saute for 5 minutes over medium high heat. Remove from heat and mix in chicken and cream cheese, stirring to blend well. In a microwave safe bowl, melt cheeses and mix in tomatoes and milk until creamy. While you are preparing sauce in microwave, place a couple of heaping tablespoons of chicken mixture on each flour tortilla a roll up. Place in greased 9x13 inch pan, seam side down until pan is full. Pour sauce over enchiladas. Can top with chopped olives, green onions, sprinkle with additional spices such as cumin or chili powder, if desired. Bake at 350 degrees for 30 minutes or until heated through. Serve with salsa, sour cream and a green salad on the side.