Gma Lassen sugar cookie

Hi, Heather! - Here's the recipe -

1 1/2 c. powdered sugar

1 c. softened butter

1 egg

1 t. vanilla

1/2 t. almond extract

Mix (beat) till thoroughly blended and combined. 

2 1/2 c. flour

1 t. baking soda

1 t. cream of tartar

Sift together the dry ingredients with a wire whisk.  Gradually add to the butter mixture, blending in after each 1/2 c. of dry ingredients.

Divide into 2 portions.  Put in a large ziplock bag and shape into a flat disk.  Refrigerate till firm (about 2 hours).

Heat oven to 375 degrees.  Lightly butter cookie sheets.  Roll chilled dough out to 3/16 inch thickness.  Cut out.  Bake for 7-8 minutes, till edges are light brown.

I frost with butter cream frosting:

1/3 c. softened butter

3 c. powdered sugar

1 - 1 1/2  t. vanilla

2-3 T. milk

Beat till very smooth and fluffy.  Be careful not to add too much milk.  Add food coloring and frost.

ENJOY!!  I did try to find a better recipe this year - but the ones I tried did not compare.  This one is from my Betty Crocker cookbook.  Have a great day, Heather.  Let me know how these turn out.  Love.

Buttermilk rolls

Buttermilk Refrigerator Rolls
by Melanie from Sisterscafe


Image by Sisterscafe

3 cups Buttermilk (room temperature)
3 cups flour
1 T. yeast dissolved in ¼ cup warm water (first let rise a few minutes)
½ cup sugar
3 eggs, beaten with a fork
2 tsp salt
5 cups flour (sometimes you need a cup more–it should not be too sticky)
½ cup oil
1 tsp baking soda

Dissolve yeast in ¼ c. warm water and let proof a few minutes. Mix the buttermilk, flour and yeast together thoroughly in a large mixing bowl. Cover and let this stand at room temperature until double in size, about 2 hours.
Add sugar, eggs, salt, flour, oil, and baking soda. Mix well and knead for 7-10 minutes. Roll out what you want and place the rest in the refrigerator, lightly covered so air can still circulate. The next time you want some fresh baked rolls, take from the bowl what you want and again put the rest back in the refrigerator. It will keep for 7 days. (This is perfect for Sunday meals because you don’t have a lot of mess to clean up and it’s quick.)
Let rolls rise on baking sheets until double in size. Time depends on the room temperature, usually 1½ – 2 hours. Dough from the refrigerator will take longer because the dough is cold.
Bake at 350° for 10-12 minutes. Brush with melted butter if you like. Makes about 24-32 rolls.

sweet potatoes

Stuffed Sweet Potatoes with Pecan and Marshmallow Streusel

Recipe courtesy Tyler Florence

Ingredients

• 12 large sweet potatoes
• 3/4 cup (11/2 sticks) unsalted butter, at room temperature
• 3/4 cup light brown sugar
• 3/4 cup all-purpose flour
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 cup toasted pecan pieces
• 1 cup miniature marshmallows

Directions

Preheat the oven to 400 degrees F.

Wash the sweet potatoes, scrubbing them well to remove any dirt. With a fork, prick the sweet potatoes in a couple of spots and place them on a sheet pan. Bake for about 45 minutes, or until a knife inserted in the center goes in easily.
In a large bowl, mix the butter, brown sugar, and flour together until it's crumbly-looking. Add the cinnamon, salt, pecans, and marshmallows; fold the streusel topping together to combine.
Slice the sweet potatoes lengthwise down the center and push the ends towards the middle so it opens up. Stuff the sweet potatoes generously with the streusel topping and return to the oven. Bake for another 20 minutes, or until the topping is bubbly and brown.

Mac and Cheese Food Net Work

Ingredients

• 2 pounds elbow macaroni
• 12 eggs
• 1 cup cubed Velveeta cheese
• 1/2 pound (2 sticks) butter, melted
• 6 cups half-and-half, divided
• 4 cups grated sharp yellow Cheddar, divided
• 2 cups grated extra-sharp white Cheddar
• 1 1/2 cups grated mozzarella
• 1 cup grated Asiago
• 1 cup grated Gruyere
• 1 cup grated Monterey Jack
• 1 cup grated Muenster
• 1/8 teaspoon salt
• 1 tablespoon black pepper

Directions

Preheat the oven to 325 degrees F. Bring a large saucepan of salted water to a boil. Add the macaroni and cook until slightly al dente, about 10 minutes. Drain and set aside to keep warm.
Whisk the eggs in a large bowl until frothy.
Add the Velveeta, butter and 2 cups of the half-and-half to the large bowl of eggs. Add the warm macaroni tossing until the cheese has melted and the mixture is smooth. Add the remaining half-and-half, 3 cups of the sharp yellow Cheddar, the remaining grated cheeses, and salt and pepper, tossing until completely combined in the large bowl.
Pour the mixture into 9 by 13-inch casserole or baking dishes (approximately 3 (3-quart) baking dishes) and bake for 30 minutes. Sprinkle with the remaining 1 cup of sharp yellow cheese and bake until golden brown on top, about 30 minutes more.

wild rice Paula Dean

 

• 1 cup (2 sticks) butter, plus more for ramekins
• 1/2 pound raw wild rice
• 1 pound fresh mushrooms, sliced
• 1 medium white onion, chopped
• 2 teaspoons all-purpose flour
• 1 cup heavy cream
• 1/2 cup sherry
• Salt and freshly ground black pepper
• 1/2 cup buttered bread crumbs

Directions

Preheat the oven to 350 degrees F. Grease 6 ramekin dishes.
Cook the rice according to package directions. Drain and put the pot over low heat for a few minutes to steam the rice dry.
Melt the butter in a large skillet over medium heat and add the mushrooms and onions. Saute them for a few minutes, then push them to 1 side of the pan and add the flour. Stir until the mushrooms and onions are coated with the butter. Add the cream, stirring constantly. Add the sherry and salt and pepper, to taste; stir until smooth. Fold in the cooked rice and pour into the ramekins. Top with bread crumbs and bake until the top is brown, about 15 minutes.

bacon chestnuts

Ingredients

• 1 pound sliced bacon
• 1 can (8 ounces) whole water chestnuts, drained
• 1 can (8 ounces) unsweetened pineapple chunks, drained
• 1 jar (10 ounces) sweet-and-sour sauce

Directions

• Cut each slice of bacon in half widthwise. Wrap a strip around each chestnut or pineapple chunk; secure with toothpicks. Place in an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 400° for 25-35 minutes or until bacon is crisp.
• Pour sweet-and-sour sauce into a microwave-safe bowl. Cover and microwave on high for 1-2 minutes or until heated through. Serve with appetizers. Yield: about 2-1/2 dozen.

Nutritional Facts 1 appetizer equals 45 calories, 2 g fat (1 g saturated fat), 4 mg cholesterol, 133 mg sodium, 4 g carbohydrate, trace fiber, 2 g protein. Diabetic Exchange: 1/2 fat.

bacon jalapeno wraps

Grilled Bacon Jalapeno Wraps

Rated: Submitted By: Miss G. Photo By: Lady Madonna Prep Time: 10 Minutes Cook Time: 10 Minutes Ready In: 20 Minutes Servings: 6

"Jalapenos are stuffed with cream cheese, wrapped with bacon, and barbequed on the grill."

Ingredients:

6 fresh jalapeno peppers, halved lengthwise and seeded

1 (8 ounce) package cream cheese 12 slices bacon

Directions:

1.	Preheat an outdoor grill for high heat.
2.	Spread cream cheese to fill jalapeno halves. Wrap with bacon. Secure with a toothpick.
3.	Place on the grill, and cook until bacon is crispy.

potato salad

• 2 lbs. potatoes (5 to 6 medium), peeled and cut into 3/4-inch chunks
• 1 cup Hellmann's® or Best Foods® Real Mayonnaise
• 2 Tbsp. vinegar
• 1-1/2 tsp. salt
• 1 tsp. sugar
• 1/4 tsp. ground black pepper
• 1 cup thinly sliced celery
• 1/2 cup chopped onion
• 2 hard-cooked eggs, chopped (optional)

Directions

1. Cover potatoes with water in 4-quart saucepot; bring to a boil over medium-high heat. Reduce heat to low and simmer until potatoes are tender, about 10 minutes. Drain and cool slightly.
2. Combine Hellmann's® or Best Foods® Real Mayonnaise, vinegar, salt, sugar and pepper in large bowl. Add potatoes, celery, onion and eggs and toss gently. Serve chilled or at room temperature.

macaroni salad

"This is a salad that everyone seems to love. I always get lots of compliments on this recipe and it is just a pleasing taste that seems to suit everyone."

Ingredients:

4 cups uncooked elbow macaroni 1 cup mayonnaise 1/4 cup distilled white vinegar 2/3 cup white sugar 2 1/2 tablespoons prepared yellow mustard 1 1/2 teaspoons salt

1/2 teaspoon ground black pepper 1 large onion, chopped 2 stalks celery, chopped 1 green bell pepper, seeded and chopped 1/4 cup grated carrot (optional) 2 tablespoons chopped pimento peppers (optional)

Directions:

1.	Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Rinse under cold water and drain.
2.	In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. Stir in the onion, celery, green pepper, carrot, pimentos and macaroni. Refrigerate for at least 4 hours before serving, but preferably overnight.

Stuffed Mushrooms

• 16 extra-large white mushrooms
• 5 tablespoons good olive oil, divided
• 2 1/2 tablespoons Marsala wine or medium sherry
• 3/4 pound sweet Italian sausage, removed from the casings
• 6 scallions, white and green parts, minced
• 2 garlic cloves minced
• 2/3 cup panko crumbs
• 5 ounces mascarpone cheese, preferably from Italy
• 1/3 cup freshly grated Parmesan
• 2 1/2 tablespoons minced fresh parsley leaves
• Salt and freshly ground black pepper

Directions

Preheat the oven to 325 degrees F.
Remove the stems from the mushrooms and chop them finely. Set aside. Place the mushroom caps in a shallow bowl and toss with 3 tablespoons of the olive oil and Marsala. Set aside.
Heat the remaining 2 tablespoons olive oil in a medium skillet over medium heat. Add the sausage, crumbling it with the back of a wooden spoon. Cook the sausage for 8 to 10 minutes, stirring frequently, until it's completely browned. Add the chopped mushroom stems and cook for 3 more minutes. Stir in the scallions and garlic and cook for another 2 to 3 minutes, stirring occasionally. Add the panko crumbs, stirring to combine evenly with all the other ingredients. Finally, swirl in the mascarpone and continue cooking until the mascarpone has melted and made the sausage mixture creamy. Off the heat, stir in the Parmesan, parsley, and season with salt and pepper, to taste, Cool slightly.
Fill each mushroom generously with the sausage mixture. Arrange the mushrooms in a baking dish large enough to hold all the mushrooms in a snug single layer. Bake until the stuffing for 50 minutes, until the stuffing is browned and crusty.

cranberry applesauce jello

Ingredients

• 2 packages (3 ounces each) strawberry gelatin
• 2 cups boiling water
• 1 can (14 ounces) whole-berry cranberry sauce
• 1-3/4 cups chunky applesauce

Directions

• In a large bowl, dissolve gelatin in boiling water. Stir in cranberry sauce and applesauce. Pour into a 6-cup ring mold coated with cooking spray. Cover and refrigerate overnight. Unmold onto a serving platter. Yield: 12 servings.

Macaroni and Cheese

The addition of cottage cheese and sour cream turns the ordinary macaroni and cheese into a deliciously creamy casserole. To counter the mild cottage cheese, a sharp cheddar is also used in this great macaroni and cheese recipe.

Makes 6 Generous Portions

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Ingredients:

• 8 oz dry elbow macaroni
• 1 1/2 cup small curd cottage cheese
• 8 oz shredded sharp cheddar cheese
• 1/2 cup sour cream
• 1/2 cup milk
• 1/4 cup grated Parmesan cheese
• 1/2 tsp salt, or to taste
• black pepper to taste
• 2/3 cup plain bread crumbs
• 3 tbsp melted butter

Preparation:

1. Preheat oven to 375 degrees F. Bring a pot of well-salted water to a boil and cook the pasta one minute less that the directions call for. Drain very well and add to a 9 x 12 inch baking dish
   
2. Stir in the cottage cheese, cheddar cheese, sour cream, milk, Parmesan cheese, salt and pepper. In a small bowl, stir the bread crumbs and melted butter together. Sprinkle evenly over the top, and bake for 35 minutes, or until top is golden brown and bubbling.

dinner rolls

Ingredients:

1/2 cup warm water (110 degrees F/45 degrees C) 1/2 cup warm milk 1 egg 1/3 cup butter, softened

1/3 cup white sugar 1 teaspoon salt 3 3/4 cups all-purpose flour 1 (.25 ounce) package active dry yeast 1/4 cup butter, softened

Directions:

1.	Place water, milk, egg, 1/3 cup butter, sugar, salt, flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select Dough/Knead and First Rise Cycle; press Start.
2.	When cycle finishes, turn dough out onto a lightly floured surface. Divide dough in half. Roll each half into a 12 inch circle, spread 1/4 cup softened butter over entire round. Cut each circle into 8 wedges. Roll wedges starting at wide end; roll gently but tightly. Place point side down on ungreased cookie sheet. Cover with clean kitchen towel and put in a warm place, let rise 1 hour. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
3.	Bake in preheated oven for 10 to 15 minutes, until golden.

Pumpkin cookies from Jess Thomas

1 cup of Butter
1/2 brown sugar
1/2 sugar
1 cup pumpkin
1 egg
1tsp vanilla
2 cups of flour
1 tsp of baking soda
1 tsp of baking powder
1 tsp of cinnamon
1/2 t. salt

Frosting
3 TB Buttter
1/2 cup of brown sugar
1/4 cup of milk
2 cups of powder sugar

Crean butter and sugars.
add pumpkin egg and vanilla.
mix well.
sift all dry ingredients and to creamed.
drop onto greased cookie sheets.

Britani's Pumpkin Stew

Pumpkin Stew

Here you go Ladies, the Pumpkin Stew recipe!
This is a favorite for us this time of year!


2 pounds beef stew meat (cut up into pieces)
1/2 teaspoon pepper (or to taste)
1 large onion, chopped
1 teaspoon honey
2 cloves garlic, minced
1 cup dried apricots (I cut these up into tiny pieces)
3 tablespoons oil
3 white potatoes, peeled and diced
2 large tomatoes chopped (I just get the cans with the tomatoes already chopped),
3 sweet potatoes, peeled and diced
1 medium pumpkin
1 large green pepper, diced
Melted butter or margarine
2 to 3 teaspoons salt or to taste
1 1/2 cups of frozen corn
2 cups beef or vegetable broth

Select pumpkin that will set straight and firm. Cut meat into 1/2 inch cubes. Brown Meat, onion and garlic in hot oil in large heavy pot. Add tomatoes, green pepper, salt, pepper, honey apricots, white and sweet potatoes and broth. Cover and simmer 1 hour. Meanwhile, cut off top of pumpkin and discard. Scoop out seeds and stringy portion. Brush inside with melted butter and sprinkle with salt and pepper. Stir corn into stew and carefully ladle into pumpkin shell (if all stew won’t fit into pumpkin, cook separately over low heat until tender and use it to refill pumpkin at time of serving). Place pumpkin in shallow baking dish and bake at 325 degrees for 1 hour or until pumpkin and meat are tender.
Carefully transfer pumpkin to a large serving dish, if desired. At table carefully ladle stew out of pumpkin, scooping out pumpkin meat along with each serving


Side note: I make this the day before. I just leave it in the pot I made it in over night. Then the next day when its time put it into the pumpkin to warm up in the oven. This will take awhile because your stew is cold. So instead of heating it up in the pumpkin, I just heat it up in the pot its in and then add to the pumpkin.
The pumpkin is more for looks than anything!!

Vodka sauce/ all recipes

• 1 pound uncooked penne pasta
• 1/4 cup extra virgin olive oil
• 4 cloves garlic, minced
• 1/2 teaspoon crushed red pepper flakes
• 1 (28 ounce) can crushed tomatoes
• 3/4 teaspoon salt
• 2 tablespoons vodka
• 1/2 cup heavy whipping cream
• 1/4 cup chopped fresh parsley
• 2 (3.5 ounce) links sweet Italian sausage

Directions

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. In large skillet, heat oil over moderate heat. Remove casing from sausage and add to skillet. Cook, breaking up the meat, until brown. Add garlic and red pepper and cook, stirring until garlic is golden brown.
3. Add tomatoes and salt; bring to boil. Reduce heat and simmer 15 minutes.
4. Add vodka and cream and bring to boil. Reduce heat to low and add pasta, toss for 1 minute. Stir in fresh parsley and serve!

BROWNEEEES/ all recipe

Brownees from all recipe

• 1/2 cup butter
• 1 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/3 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
•  
• 3 tablespoons butter, softened
• 3 tablespoons unsweetened cocoa powder
• 1 tablespoon honey
• 1 teaspoon vanilla extract
• 1 cup confectioners' sugar

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
2. In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
3. Bake in preheated oven for 25 to 30 minutes. Do not overcook.
4. To Make Frosting: Combine 3 tablespoons butter, 3 tablespoons cocoa, 1 tablespoon honey, 1 teaspoon vanilla, and 1 cup confectioners' sugar. Frost brownies while they are still warm.

chocolate chip cookies from all recipe

chocolate chip cookies: all recipe

 

• 1 cup butter, softened
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons hot water
• 1/2 teaspoon salt
• 2 cups semisweet chocolate chips
• 1 cup chopped walnuts

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
3. Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

Perfectly chocolate chocolate cake

HERSHEY'S "PERFECTLY CHOCOLATE" Chocolate Cake

• 2 cups sugar
• 1-3/4 cups all-purpose flour
• 3/4 cup HERSHEY'S Cocoa
• 1-1/2 teaspoons baking powder
• 1-1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water

 

Directions

1. 1 Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
2. 2 Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3. 3 Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings. VARIATIONS: ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost. THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost. BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost. CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes. "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING 1/2 cup (1 stick) butter or margarine 2/3 cup HERSHEY'S Cocoa 3 cups powdered sugar 1/3 cup milk 1 teaspoon vanilla extract Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

Marlas Flag cake

hey! Happy 4th!

Flag Cake

18 T. butter, at room temp. (21/4 sticks)

3c. sugar

6 eggs

1 cup sour cream at room temp.

1 1/2 t. vanilla

3 c. all purpose flour

1/3 c. cornstarch

1 t. kosher salt (or 1/2 t. table salt)

1 t. baking soda

Icing

1/2 lb. butter 2 sticks

12 oz. cream cheese

1/2 lb. powdered sugar

3/4 t. vanilla

Cream butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. Add eggs two at a time until incorporated. scrape down bowl. sift together dry ingredients and add in bowl until just combined. Pour into greased sheet pan and bake at 350 20-30 minutes. cool to room temp.

For icing combine all room temp. ingredients in mixer until smooth.

Ice cake and make flag with blueberries and either strawberries, raspberries, or red cherries. If you want you can save some icing and pipe between red fruit for white stripes, but I usually skip this step. 

Have a great holiday, call me later.

Cinnamon rolls from Lori Pringle

CINNAMON ROLLS
1 CUP WARM WATER
1 PKG DRY YEAST (2.5 teas dry yeast Bulk from Sams
1 TEAS SUGAR____________-Combine water yeast and sugar and let sit until foamy
IN Mixing Bowl combine
1 CUP WARM MILK 1 gallon/32 doz
2 EGGS 1doz eggs/12 dozen rolls
1/3 CUP SUGAR​​​ 11 cups sugar / 5 lb bag/33 doz rolls
1 TEAS Salt 122 teas of salt in Morton canister/122 doz
1/3 CUP BUTTER melted​1lb /8 doz Rolls
4-6 cups Bread Flour ( all purpose flour will make really heavy rolls that are not as good)
FROSTING
1/3 cup margarine​¼ cup milk
4.5 cups sifted powder sugar​1.5 teas vanilla
Mix yeast mixture and flour mixture together until blended. If using a kitchen aid, or bosch, keep adding flour and mixing until the dough pulls away from all sides. This may take up to 5 or 6 cups of total flour. Dough should be a little sticky but should be easy to remove from fingers and bowl. Remove hooks and let mixture rise ‘til double in bulk. Should take about an hour. A warmed oven,150 degrees or so, that has been turned off works for quicker rising.
Turn risin dough out on a floured surface. Punch down, let sit for 10 minutes.( once you punch it down the dough won’t roll well. It is very difficult. This 10 minutes is necessary) Roll into a rectangle about 15x 24. This should make 24 nice sized rolls.
Soften 1 cup of butter. Spread soft butter all over the dough leaving one inch on one long side clear. Mix 1 cups brown sugar and 2 tablespoon cinnamon together. Taste it. If the cinnamon isn’t strong enough add more. Spread 1 cup cinnamon mixture over the butter. Pat it down or use a rolling pin to roll the cinnamon into the butter. Be sure to leave one long edge clear for about an inch
Roll the dough the long way. Don’t start on the clear side. Roll from side to side keeping the roll even. As you come to the clear side, wet your fingers with water and dampen the clear space. Finish rolling. The wet dough should seal to the other dough unless it has butter or sugar on it.
Place seam on the bottom. Using a long piece of dental floss, cut the dough by running it under the dough and bringing floss up and crossing it . Pull. It should cut the dough perfectly. Make 1 inch rolls.
Place dough in pans 1 doz per cake pan. Let rise double. Bake in a 350 degree ovenfor 20- 25 minutes.
You can use round cake pans 6 to a pan.
How to do Cinnamon rolls as a fund raiser.
1. Presale the rolls. Have the girls go to their neighbors and friends parents. Etc.
2. Make a batch of cinnamon rolls to sample for the priesthood and RS. This guarantees sales.This takes a bit of prep to make it happen but is well worth the return.
3. Buy aluminum cake pans from Maines or Sams
4. Buy bakers flour from sams or maines . It has more gluten in it and rises better and makes a better product.
5. Buy cinnamon, margarine, brown sugar, sugar,in bulk from sams . Yeast is way cheaper in bulk than the pkgs.
6. Margarine is needed not only for the dough but the filling and the frosting too. Depending on the presale , you need to plan accordingly.
7. Use Pam to spray the pans
8. Buy aluminum foil to cover the rolls for freshness.
9. Make Cinnamon Rolls on a COLD day. This is imperative. Dough rises and The kitchen gets hot. Set up tables outside and cover with Plastic table covering. Tape down. Dough can be placed outside and covered with more plastic. To be kept cool and stop rising action.
10. Tables need to be set up in room adjacent to kitchen and sanitized. Measure the dimensions of the rolled dough and tape off several spots. Girls can be rolling dough UNDER SUPERVISION! You are asking for a hefty donation. Rolls can look great and be uniform.
11. You need a scale. One that will measure a couple of pounds. Each 2 dozen batch should weigh 1 pound.
12. Saturday is a super day to make rolls. Arrive early and get dough started. Girls get impatient waiting for dough to rise.
13. Have hairnets and gloves for the girls to use.
14. You need lots of supervision. Adult hands. One to oversee the baking only! Girls tend to get sidetracked and they get bored so the quicker you finish the better.
15. I used 2 bosch mixers. Girls were instructed in measuring and I let them at it.
16. I actually used the margarine from sams.
17. I let the girls mix and make everything.
18. Mix Cinnamon and brown sugar together ahead of time. Huge bowls or buckets work well for this. The deeper the better. Less spillage.
19. One girl should be assigned thank you tags. ie: Thank you for helping the Young Women get to camp. Hope you enjoy our efforts!
20. We made frosting and scooped it into Styrofoam cups with lids and sent it home with the rolls separately. That way the people could warm up rolls and then spread the frosting.
21. Don’t expect the church to have the utinsils you need. Measuring cups,Measuring Bowls, spatulas. Also I brought from home dish soap, and dish towls. That way when you take them home to wash you don’t have to bring them back.

Crockpot Terriyaki Chicken

CROCK POT TERIYAKI CHICKEN

12 boneless skinless chicken thighs (about 3 pounds)
3/4 cup sugar
3/4 cup soy sauce
6 tablespoons cider vinegar
3/4 teaspoon ground ginger
3/4 teaspoon minced garlic
1/4 teaspoon pepper
4 1/2 teaspoons cornstarch
4 1/2 teaspoons cold water
Hot cooked long grain rice

Place chicken in a 4 qt. slow cooker.  In a large bowl, combine the sugar, soy sauce, cider vinegar, ginger, garlic and pepper.  Pour over chicken.  Cover and cook on low for 4 to 5 hours or until chicken is tender.  Remove chicken to a serving platter; keep warm.  Skim fat from cooking liquid.  Place liquid in a saucepan and bring to a boil.  Combine cornstarch and water until smooth.  Gradually stir into liquid and stir until sauce is thickend.  Serve with chicken and rice.

Note:  I halved the recipe and it still worked fine in my crock pot.  It might not need the full 4 hours time.

Lemon Bars Wegmans

LEMON BARS



12 Tbsp (1 1/2 sticks) Wegmans Unsalted Butter
1/3 cup Wegmans Granulated Sugar
3/8 tsp salt
1 Wegmans Large Egg Yolk
3/8 tsp Wegmans Pure Vanilla Extract
1 1/2 cups Food You Feel Good About All-Purpose Flour
2 Tbsp Wegmans Unsalted Butter
1 Tbsp Wegmans Vegetable Shortening
2 1/2 Tbsp Wegmans Granulated Sugar
1/2 Tbsp Wegmans Clover Honey
1/4 tsp salt
1/4 tsp Wegmans Pure Vanilla Extract
1/2 cup Food You Feel Good About All-Purpose Flour
1 1/4 tsp Knox Unflavored Gelatine
4 tsp water
3 Wegmans Large Eggs, slightly beaten
1 1/2 cups Wegmans Granulated Sugar
1 tsp lemon zest (1/2 lemon)
1/4 cup plus 1 tsp lemon juice (about 1 1/2 lemons)
1 cup (2 sticks) plus 2 Tbsp Wegmans Unsalted Butter, softened to room temp

You'll Need: 13 x 9 x 2-inch baking pan,  parchment paper, stand mixer, large rimmed baking sheet, double boiler, food processor or blender, instant read thermometer

Directions

1. Make cookie base dough: Line bottom and sides of baking pan with parchment paper. Set aside. Add butter, sugar, and salt to mixing bowl. Cream on LOW until combined and lightened, scraping bowl and paddle as needed. Add egg yolk and vanilla extract. Mix to combine. Stop mixer. Add flour and mix on LOW until combined. Press dough evenly into a layer in baking pan. Refrigerate 1 hour. While dough is chilling (or after dough has chilled 30 min), continue with recipe.

Preheat oven to 350 degrees.

1. Make crumble: Add butter, shortening, and sugar to food processor bowl. Cream on LOW until combined and lightened, scraping bowl as needed. Add honey, salt, and vanilla extract. Mix to combine. Stop processor; add flour through feed tube. Pulse until pea-size crumbles form. Spread evenly on separate baking sheet. Bake 8-10 min or until brown. Let cool. Break apart if necessary.
    
2. Prick chilled base dough with fork. Bake 30-35 min or until light brown in color. Set aside to cool.
    
3. Make lemon cream: Sprinkle gelatine over water in small bowl. Set aside. Stir together eggs, sugar, lemon zest and lemon juice in top of double boiler. Heat to 170 degrees on MEDIUM, stirring occasionally, about 8 min. Stir in softened gelatine. Remove pan from stovetop; let mixture cool to 130 degrees. 
    
4. Place lemon cream mixture into food processor bowl. Add butter through feed tube as processor runs. Pour  lemon cream mixture over cookie base; sprinkle crumble evenly on top. Cover; chill approx 3 hours.
    
5. Transfer to cutting surface (parchment paper and all); cut into 24 pieces.

Chicken Alfredo

Chicken Alfredo Ingredients

• 1 lb boneless, skinless chicken breast (cut up into 2″ pieces)
• 4 tbsp Olive Oil (divided in half)
• 1/2 tsp Red Pepper Flakes
• 1/2 cup Onion (chopped and divided)
• 2 Garlic Cloves (chopped and divided)
• 1 tsp Oregano (dried)
• 1 cup White Wine
• 1/2 cup Whipping Cream (or Half and Half)
• 1/2 cup +1 tsp Parmesan Cheese (grated)
• 1 lb Fettuccine or Linguine
• 1 tsp Pepper (ground)
• 2 tsp Parsley flakes (dried)

Cooking Directions

{Step 1} Place 6 quarts of water in a large pot and bring to a boil.  Add salt and pasta and cook until done.

{Step 2} While water is coming to a boil, heat a large skillet over medium heat.  Add 2 tsp olive oil, 1/4 cup onion, 1/2 garlic and red pepper flakes.

Add chicken pieces to skillet  and saute until done (about 4 minutes)  Remove chicken.

{Step 3} Add remaining oil, onion and garlic to skillet and saute about 1 minute.  Add white wine (take skillet off stove while adding the wine to prevent fire) and continue to cook over medium heat until reduced in half (about 5 minutes).

{Step 4} Lower heat to simmer and add cream(milk) and parmesan cheese.  Stir until thickened (about 2 minutes) Add parsley flakes and stir.

{Step 5} Drain pasta and reserve 1 cup of pasta water in case you need it.  Add pasta to sauce and mix. (If pasta is too thick at this point add the reserved pasta water) Place all but a few pieces of chicken in the pasta.

{Step 6} Pour pasta into a serving bowl, place remaining chicken on top.

{Step 7} Sprinkle with remaining cheese and some parsley.

I added a ton more garlic.... added more white wine... and  a little bit of butter. It was so good!

Chicken Fajita

Chicken Fajita Marinade

Ingredients:

1/2 cup beer 1/3 cup fresh lime juice 1 tablespoon olive oil 4 cloves garlic, minced 1 tablespoon brown sugar

1 tablespoon Worcestershire sauce 1 tablespoon chopped cilantro 2 tb ground cumin salt to taste

Directions:

1.	To prepare the marinade, stir together beer, lime juice, olive oil, garlic, brown sugar, Worcestershire sauce, cilantro, cumin, and salt; mix well.
2.	To use marinade, pour into a resealable plastic bag, add up to 1 1/2 pounds of chicken breast, and mix until chicken is well coated. Marinate  in the refrigerator.

Rattle Snake Pasta

 Ingredients:
1 lb. penne pasta
2 oz  tabasco brand jalapeno green.

pepper sauce:
1 cup of shredded chedder cheese
2 boneless chicken breast (diced)
16 oz bertoli alfredo sauce
Parsley

Directions:
Start boiling pasta. Mean while, cook bite sized chicken pieces in pan with butter. when pasta is done, drain and return to pan. Combine all ingredients and stir. Add parsley and salt and pepper to taste. 

*dice jalapenos add minced garlic

Spinach Dip from Angie

1/4 c of butter

1- 10 oz of frozen spinach thawed

14 oz can of artichokes hearts drain and chopped.

2- 8 oz cream cheese

2- 16 oz of sour cream

1 Cup of Parmesan cheese

1 1/2 tsp of garlic salt.

Melt butter and stir in spinach and artichokes. cook for 5 min.

add cream cheese

sour cream

stir in Parmesan cheese and garlic salt..

bake for 10-15 min.

Oreo Ice Cream Cake by Nicole Thomas

1/2 cup of hot fudge ice cream topping (warmed)
1 tub of cool whipped toping thawed and divided (8oz)
1 pkg. 4 serving size jello chocolate instant pudding
8 oreo cookies chopped about 1 cup.
12 vanilla ice cream sandwiches unwrapped.

pour fudge topping into med. bow.
add 1 cup of the whipped topping; stir with wire whisk until well blended.
add dry pudding mix. stir 2 min. or until well blended. gently stir in cookies and set aside.

arrange 4 of the cream sandwiches, side by side, on 24 inch long piece of foil;
top with half of the whipped topping mixture.
Repeat layers.
Top with remaining 4 ice cream sandwiches.
Frost top  and sides of dessert w/ whip cream.

freeze at least for 4 hours.

Taya's Fav. Apple pie

Apple Pie by Grandma Ople

Rated: Submitted By: MOSHASMAMA Photo By: rosabela Prep Time: 30 Minutes Cook Time: 1 Hour Ready In: 1 Hour 30 Minutes Servings: 8

"Grandmas from all around can be proud of this unique recipe that brings fabulous results. Sliced apples are mounded in a prepared pie shell, covered with a latticed crust, and just before slipping into the oven, doused with a sugary butter syrup."

Ingredients:

1 recipe pastry for a 9 inch double crust pie 1/2 cup unsalted butter 3 tablespoons all-purpose flour 1/4 cup water

1/2 cup white sugar 1/2 cup packed brown sugar 8 Granny Smith apples - peeled, cored and sliced

Directions:

1.	Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
2.	Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
3.	Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.

Ashley Landreth's Sweet Pork/ rice and salad dressing...

1 pork roast
1 can coke
1 jar of salsa
2 c brown sugar

Directions
cook roast covered 1/2 way with water in crock pot for 4 hrs.
 Mix remaining ingredients together in bowl. Drain water off roast, cut roast in quarters and put roast and coke mixture into crock pot. Cook more for 3 hrs. Shred pork in juices in the crock pot and let cook one additional hr. 
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Rice Verde
1 lb rice
1 bunch of cilantro
4 cloves of garlic
2 limes
4 cups of water
2 TB of oil
plenty of salt...

Directions

Chop up garlic and cilantro and cook with rice in oil over medium heat for 3-5 minutes. Add rice mixture to water and lime juice in rice cooker and cook.

***************

Cafe Rio Dressing
1 packet ranch dressing
1 cup of mayo
1/2 butter milk
1 cup of chopped cilantro
1 can of jalapeno peppers drained 
Crushed red peppers to taste.

*Blend all ingredients in a blender*
 

Nacho Crockpot Dip from Liora!

2 pkg. cream cheese
2 lbs. Jimmy Dean sausage half hot half normal.
2-4 tomatoes
1 onion
16 oz sour cream
2-4 green peppers
1 can of olives sliced

melt cheese on low add veggies. cook sausage and add mix. Cook until all warmed through then add sour cream.