Cinnabon Cinnamon Rolls

These are seriously like the cinnamon rolls from Cinnabon. They take FOREVER to make, but are so delicious and worth it! And they make about a billion, and freeze well.

from Michelle

Rolls:
1/2 c. warm water
2 pkgs dry yeast
2 Tbsp. sugar
3 1/2 oz. package instant vanilla pudding
1/2 c. margarine, melted
2 eggs
1 tsp. salt
6 c. flour

Cream Cheese frosting:

8 oz. cream cheese, softened
1/2 c. margarine
1 tsp. vanilla
3 c. powdered sugar
1 Tbsp. milk

Combine water, yeast, and sugar in a bowl until yeast and sugar are dissolved. Set aside. In a large bowl, prepare pudding mix according to package directions. Add margarine, eggs and salt. Mix well. Add yeast mixture. Blend.

Gradually add flour; knead until smooth. Place in a greased bowl. Cover and let rise until doubled. Punch dough down and let rise again.

Roll dough out on floured surface to 34x21 size. (AKA long and skinny) Spread soft butter all over surface. Mix 2 c. brown sugar and 4tsp. cinnamon in a bowl. Sprinkle on top and pat down into the dough. Roll up very tightly. Cut with thread or knife. ( I use dental floss. Wrap it around and pull it- it keeps from getting all smashed).

Place on lightly greased cookie sheet 2" apart. Take hand and lightly press down each roll. Cover and let rise until double again. Bake at 350 for 15-20 minutes. Remove when they start to turn golden. DO NOTOVERBAKE!

Mix all ingredients for the cream cheese frosting. Frost rolls when they come out of the oven.

Biscuits and Tomato Gravy

From Nicole (one of Nate's childhood breakfasts)

2 Tbsp. vegetable oil
2 heaping Tbsp of flour
dash of salt
dash of pepper
1 tsp. chicken bullion
2 (8 oz) cans of whole peeled tomatoes, blended with juice
2 tsp. honey
milk if needed

Heat oil in pan. Ad flour and make a thin bubbly paste. Add salt, pepper, and chicken bullion. Slowly add the tomatoes while whisking it in. Let is thicken. Add honey and if it is too tomato tasting, add some milk. (I always add the milk) Serve over biscuits.

Mango Salsa

This salsa is good with tortilla chips, over grilled chicken, or with fish.

1 (15 oz. ) can black beans, rinsed and drained
1 (7 oz.) can whole kernel corn with peppers, drained
1 medium mango, peeled, seeded and cut into 3/4 inch cubes
1/4 c. finely chopped onion
1/4 c. coarsely chopped cilantro
2 Tbsp. fresh lime juice
1 tsp. garlic salt
1/4 tsp. ground cumin

In a medium bowl, combine all ingredients.

Funeral Potatoes

from Michelle

4-6 potatoes, baked
1 can cream of chicken soup
8 oz. sour cream
3/4 c. grated cheddar cheese
1/4 diced onion
4 Tbsp. butter
a cup mashed cornflakes, or bread crumbs, if desired, and an additional tbsp. melted butter

Bake your potatoes in foil for about 2 hrs, or until soft. Cool in the fridge. In a medium sized mixing bowl, mix together the soup, sour cream, cheese, onion, and butter. Layer a small amount on the bottom of a 9x13 pan. Peel and cube your potatoes, and put those in the pan, then pour the soup-cheese mixture on top of the potatoes. If desired, add crushed cornflakes on top and pour another tablespoon of melted butter. Cook at 375* for 20-30 minutes or until hot and bubbly. Serve with ham and green beans (or whatever you want).

Quick Quiche

From Essential Mormon Celebrations Cookbook

1 (10 oz) package frozen chopped spinach
8 eggs
3 cups milk
1 tsp salt
1/2 c. chopped onion
1/2 c. butter, melted
1 1/2 c. Bisquick
2 c. grated Cheddar or Monterey Jack cheese
2 c. diced ham
1 recipe quiche sauce (see below)
parsley, chopped
1 red pepper, diced, for garnish

Prepare spinach according to package directions. Drain and squeeze out liquid; set aside. Beat eggs in a large bowl; stir in milk and salt. In a small bowl, microwave onion in butter for about 2 minutes; stir into egg mixture. Whisk in Bisquick. Add spinach, cheese, and ham. Pour into a greased 9x13 baking dish. Bake at 350* for about 50 minutes or until cooked through. Let stand for 10 minutes before cutting into squares. Top each serving with Quiche Sauce. Garnish with parsley and red pepper. Makes about 12 servings.


Quiche Sauce

1 (10 oz.) can cream of Mushroom soup, undiluted
1/2 c. sour cream

Place soup in a saucepan. Cook and stir over medium heat until hot. Remove from heat and stir in sour cream.

Ultimate Chicken Fingers

from Nicole

3 boneless chicken breasts (about 1lb.) cut crosswise into 1.2" strips
2/3 C. original Bisquick mix
1/2 C. grated parmesan cheese
1/2 tsp. salt or garlic salt
1/2 tsp. paprika
1 egg, slightly beaten
3 Tbsp. butter, melted

heat oven to 450* Mix Bisquick, cheese, salt, and paprika in a large bowl. Dip chicken strips in egg and then coat with Bisquick cheese mixture. Put on a cookie sheet for baking. Drizzle butter over the top of the chicken. Bake 12-14 minutes, turning half-way through bake time. Until no pink in the center. Makes 4 servings.

Chocolate Ice Cream

From Nicole

2 C. heavy cream
1 C. light cream or half and half
1/2 C. unsweetened cocoa powder
1, 14oz. can sweetened condensed milk
1 Tbsp. vanilla
However many crushed Oreos you desire

**You can make this into Rocky Road with 1/2 C. chopped nuts and 1 c. mini marshmallows.

Over low heat, cook condensed milk and cocoa until smooth and thickened, about 5 minutes. Remove from heat and allow to cool somewhat. Stir in cream and vanilla. Refrigerate for 1/2 hour or more. Put in ice cream maker. Add mix-ins about halfway through freezing process.