Cinnamon Rolls

This recipe did not disappoint!

Dough:
1 Cup Warm Milk (just heat up in microwave for 30 seconds)
1 Cup Warm Water
1/3 Cup Sugar
1 Package Yeast (or 2 1/4 teaspoons)
1/3 Cup Oil
1/2 Tablespoon Salt
1 Egg
Flour (about 4 - 4 1/2 Cups)

Filling:
6 Tablespoons Melted Butter
3/4 Cup Sugar
Cinnamon

Icing:
2 Cups Powdered Sugar
2 Tablespoons Melted Butter
1 Teaspoon Vanilla
2-4 Tablespoons Vanilla

In mixer combine yeast, sugar, and warm water. Let sit until slightly bubbly (about 5 minutes). Add milk, oil, and egg. Mix well. Add 2 cups of flour and salt. Mix well. Add 1/2 cup flour at a time until it comes away from the side of the bowl and isn't too sticky. Let dough rise in mixing bowl for 30 minutes. Roll dough on to a floured surface to make an approximate 9x13 inch rectangle. Spread melted butter on dough. Evenly sprinkle sugar over butter. Sprinkle cinnamon over sugar. Roll up like a jelly roll from long side and slice. Place in a greased 9x13 baking dish. Cover and let rise an additional 30 minutes. Bake at 375 degrees for 12-15 minutes or until rolls are nice and golden. Mix up frosting while rolls are just getting out of the oven. Pour icing over warm rolls and enjoy!

* A couple of things that I did different. First, I used powdered eggs. Second, this recipe made two pans of cinnamon rolls for me! Third, I doubled the frosting recipe because I had two pans of rolls. And last but not least for the second rising period I warmed my oven to 200 degrees and turned it off. Placed the rolls in the oven and cut down my rising time in half! Also I use my convection oven so I only had to cook them for 10 minutes.

I really did like this recipe. Have fun with it!

No Bake Chocolate Oatmeal Cookies

1 Stick of Butter
1/4 Cup of Cocoa
1/2 Cup of Milk
2 Cups of Sugar
1 Tablespoon of Vanilla
1/2 Cup of Peanut Butter
3 Cups of Oats

Combine butter, cocoa, milk, sugar and vanilla in large saucepan. Heat to a boil and boil for one minute. Remove from heat and add peanut butter and oats. Drop by teaspoon fulls onto waxed papered cookie sheets. Refrigerate until firm.

Yummy Chicken and Rice

6 Boneless Chicken Breasts
2 Cans Cream of Chicken Soup
2 8-oz. Cream Cheese
2 Packs of dry Italian Salad Dressing

Place chicken, soup and dressing in crock pot for 6-8 hours. Do not add water. Add cream cheese just before serving. Serve over rice or noodles.

Southwest Turkey Sandwiches

1 4-oz. Can of Diced Olives
1 Teaspoon Chili Powder
1 Teaspoon Cumin
1/4 Teaspoon Salt
1/2 Cup Mayo
1/3 Cup Sour Cream
1/3 Cup Onions
8 Slices of French Bread
3/4 lb. of Turkey lunch meat
2 Tomatoes, sliced
2 Avocados, sliced
3/4 Cup Cheddar Cheese

Combine first four ingredients. Add mayo and sour cream. Spread on each piece of bread. Stack on lunch meat, tomato, avocado, and cheese. Bake for 15 minutes at 350 degrees.

Strawberry Surprise

2 Cups of Crushed Pretzels
3 Tablespoons of Sugar
3/4 Cups of Margarine (melted)

Mix and press into a 9x13 pan. Bake at 350 degrees for 10 minutes. Cool.

1 8-oz. Cool Whip
1 Cup of Sugar
1 8-oz. Cream Cheese

Combine and spread on top of pretzel.

1 Large Strawberry Jell-O
2 Cups of Hot Water
1/2 Cup of Cold Water
1 20-oz. Package of Frozen Strawberries

Pour on top of cream cheese mixture. Refrigerate until set.

Yummy Frozen Dessert

Crust
20-oz. package Oreo Cookies (crushed)
1/2 Cup Nuts
1/2 Cup Margarine

Mix above ingredients together and refrigerate.

Soften 1/2 gallon of mint chocolate chip ice cream and spread over cookie layer. Spread one 8-oz. cool whip over ice cream layer freeze.

Reese's Peanut Butter Squares

1 1/4 Cup Graham Cracker Crumbs
1 1/2 Stick Margarine
1 Cup Peanut Butter
2 Cups Powdered Sugar
1 12-oz. Bag Chocolate Chips

Melt margarine and peanut butter. Mix in crumbs and sugar. Put into 9x13 pan and refrigerate. Melt chocolate chips. Spread over refrigerated mixture and refrigerate 30 minutes only. Immediately cut into squares. Return to refrigerator.