Cinnamon buns

Ingredients

For the Dough:

• 1 cup warm milk (about 115 degrees F)
• 2 1/2 teaspoons instant dry yeast
• 2 large eggs at room temperature
• 1/3 cup salted butter (barely melted)
• 5 cups all-purpose flour (divided), plus more for work surface
• 1 teaspoon salt
• 1/2 cup granulated sugar

For the Filling:

• 1/2 cup salted butter (almost melted)
• 1 cup packed brown sugar
• 2 tablespoons cinnamon
• 1/2 cup heavy cream*** (for pouring over the risen rolls)

Icing:

• ▢ 2 c powdered sugar aka confectioner's sugar
• ▢ 2 Tbsp butter melted
• ▢ 2 tsp vanilla
• ▢ 4 Tbsp milk can substitute with heavy cream or half and half

• Combine powdered sugar, melted butter, vanilla and milk in a large mixing bowl until smooth.
• Pour over warm rolls and spread.

Instructions

• Pour the warm milk in the bowl of a stand mixer and sprinkle the yeast overtop.
• Add the eggs, butter, salt and sugar.
• Add in 4 1/2 cups (save the other 1/2 cup and add only if you need it) of flour and mix using the beater blade just until the ingredients are barely combined. Allow the mixture to rest for 5 minutes so the flour has time to soak up the liquids.
• Scrape the dough off the beater blade and remove it. Attach the dough hook.
• Beat the dough on medium speed, adding in up to 1/2 cup more flour if needed to form a dough. Knead for 5-7 minutes or until the dough is elastic and smooth. **The dough should be tacky and will still be sticking to the sides of the bowl. That's ok!

  • Spray a large bowl with cooking spray.
  • Use a rubber spatula to remove the dough from the mixer bowl and place it in the greased large bowl. 
  • Cover the bowl with a towel or wax paper.
  • Set the bowl in a warm place and allow the dough to rise until double. I like to turn on the oven to the lowest setting for 1-2 minutes. Then turn off the oven and place the dough to rise in there. It normally takes about 30 minutes for the dough to rise. Do not allow the dough to rise too much or your cinnamon rolls will be airy.
  • While the dough is rising, prepare the cinnamon filling. In a medium bowl, combine the soft butter, brown sugar and cinnamon, mixing until well combined. Set aside.
  • Sprinkle a pastry mat generously with flour. Turn out the dough onto the pastry mat and sprinkle the top of the dough with additional flour. 
  • Flour a rolling pin and roll the dough to about a 24×15" rectangle. (the size of the rectangle can vary…it does not have to be exact!)
  • Use a rubber spatula to smooth the cinnamon filling over the whole dough rectangle.
  • Starting on the long end, roll the dough up tightly jelly roll style. 
  • Cut into 12 slices and place in a greased 9×13 baking pan.
  • Cover the pan and allow the rolls to rise for 20 minutes or until nearly double.
  • Preheat the oven to 375 degrees.
  • Warm the heavy cream until the chill is off. Don’t make it hot…you just don’t want it cold. It should be warm to the touch.
  • Once the rolls have risen, pour the heavy cream over the top of the rolls, allowing it to soak down in and around the rolls.
  • Bake at 375 degrees for 27-30 minutes, until the rolls are lightly golden brown and the center rolls are cooked through. 

Seasoned pretzels

1 cup Mazola oil

1 packet ranch dressing mix (not dip mix)

Dash garlic powder

Dash of dill weed

Bag of Wedge broken pretzels, break the bigger pieces into smaller ones. 

1. Mix oil with seasonings.

2. Put pretzels in a 13x9 pan. 

3. Pour the oil mixture and stir to coat everything.

4.  Bake at 325 degrees for 20 to 25 min, stirring really well every 5 minutes.

Broccoli cheese casserole

Fresh broccoli (cut up and steamed)

1 can cream of mushroom 

Velveeta slices (10 slices)

1 sleeve of Ritz (crushed)

I stick butter (melted)

1. Preheat oven for 350.

2. Mix steamed broccoli with cream of mushroom soup in a 13x9 pan.

3. Tear up Velveeta slices and mix them in.

4. Top with crushed Ritz.

5. Drizzle one stick melted butter on top.

6. Bake for 30 minutes.

 

Chicken corn soup

It’s best to use fresh corn for this. Our family usually freezes fresh corn every year and it’s perfect in this soup to whip up quick with grilled cheese during the week.

4 packets of bouillon 

7 cups water 

1 cup chopped rotisserie chicken

3 carrots sliced

3 stalks celery sliced

1 - 1 1/2 cups sweet corn

Egg noodles

Salt and pepper to taste

Onion powder to taste 

Taco soup

Taco chili 

1 lb ground beef

1/2 white or yellow onion, chopped

3 cans Hormel no bean chili 

1 can diced tomatoes, do not drain

1 can corn, do not drain

1 can tomato sauce

1 packet taco seasoning

Water, as desired

Combine all ingredients and bring to low simmer until heated.

Add water to thin out if desired.

Chocolate chip banana muffins

I may or may not be able to eat an d tire batch of these in two days by myself...

• 1½ cups mashed bananas
• ⅓ cup oil
• 1 egg
• 1 cup sugar
• 1½ cups flour
• ¼ cup cocoa
• 1 teaspoon baking soda
• ¼ teaspoon baking powder
• 1 cup mini chocolate chips
• Sugar for sprinkling on tops

1. Preheat oven to 350 degrees F.
2. In a large bowl, combine bananas, oil, egg large mixing bowl.
3. In a separate large bowl, sift together sugar, flour, cocoa, baking soda, baking powder. Add to banana mixture. Stir in chocolate chips.
4. Spoon batter into greased or lined muffin tins. Sprinkle the tops of each muffin with 1 teaspoon of sugar.
5. Bake for 20 to 25 minutes at 350 degrees F.

https://www.chef-in-training.com/chocolate-banana-muffins/

Creamy Crockpot Macaroni and Cheese

I have a handful of tried and true macaroni and cheese recipes. One stovetop, one baked, and this one for the crockpot. It is the cheesiest, doesn’t clump as it sits, and reheats really well! Perfectly portable for potlucks!

• 16 oz Macaroni (cooked)
• 4 TB Olive Oil
• 2 Cans (12 oz each) Evaporated Milk
• 2 Cups Milk
• 2 tsp Salt
• 4 Cups Cheddar Cheese
• 2 Cups Velveeta Cheese (cut into 1 inch squares)
• 4 TB Melted Butter

1. After cooking macaroni, drain and add to slow cooker.
2. Add Olive Oil and Butter and toss to evenly coat the cooked macaroni.
3. Add remaining ingredients and stir.
4. Cook on low for 2 hours in the slow cooker. Stir after one hour.

https://www.cleverlysimple.com/easy-macaroni-and-cheese-recipe-in-the-slow-cooker/

Crock pot chicken fajitas

Ingredients

for 10 servings

• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 2-3 tablespoons onion, diced
• 2 lb
   boneless, skinless chicken breast, cut in half
• 2 tablespoons
   taco seasoning
• Pinch garlic powder
• 1 lime
• 4 oz
   canned diced green chiles, drained

FOR SERVING

• flour tortilla
• cheese

Preparation

1. Add half of the sliced peppers and onions to your slow cooker.
2. Layer the chicken and coat all sides with taco seasoning.
3. Top with garlic, the juice from one lime, and tomatoes (be sure to drain).
4. Add the remaining peppers and onions, cover and any remaining lime juice.
5. Cook on high for 3-4 hours.
6. Remove chicken and cut/shred into slices (chicken left longer will tend to shred more - cook to your preference).

1. Return the sliced chicken to the slow cooker to marinate in the juices for about 10 more minutes (on LOW) until ready to serve.
2. NOTE: If you find that there is too much liquid, you can remove till there is a desired amount before serving.
3. Assemble Fajitas to your liking - we recommend topping with cheese, sour cream, and guacamole!
4. Enjoy!

Adapted from https://tasty.co/amp/recipe/slow-cooker-chicken-fajitas

Cheeseburger macaroni

• 8 ounces medium pasta shells
• 1 pound ground beef
• 2-3 tablespoons onion, diced
• Pinch garlic powder 
• 1 1/2 teaspoons Italian seasoning
• 2 tablespoons all-purpose flour
• 1 3/4 cups beef stock
• 1 (15-ounce) can tomato sauce
• 3/4 cup heavy cream
• Kosher salt and freshly ground black pepper, to taste
• 8 ounces shredded extra-sharp cheddar cheese

DIRECTIONS:

1. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
2. Heat large skillet over medium high heat. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat. Set aside.
3. Add onion to the skillet, and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in Italian seasoning until fragrant, about 1 minute.
4. Whisk in flour until lightly browned, about 1 minute.
5. Gradually whisk in beef stock and tomato sauce. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 6-8 minutes.
6. Stir in pasta, beef and heavy cream until heated through, about 1-2 minutes; season with salt and pepper, to taste. Stir in cheese until melted, about 2 minutes.
7. Serve immediately.

Adapted from https://damndelicious.net/2018/09/16/creamy-beef-and-shells/

Chocolate Icing

From Snoop Dogg’s cookbook. The best chocolate icing I’ve tasted!

3 sticks unsalted butter (at room temperature)

1 cup cocoa powder

5 cups confectionery sugar 

1/2 cup whole milk and more if needed to reach desired consistency 

1 tsp vanilla extract 

1. Cream butter and cocoa powder together.

2. Add sugar, milk, and vanilla.

3. Add more milk a little at a time to reach desired consistency.

Sugar Cookies for Cut Outs

These are the best!!! The recipe is sooo easy to cut in half of you just want a couple dozen.

INGREDIENTS

•  2 cups Sweet Cream Salted Butter (softened)
•  2 cups Sugar
•  2 Eggs
•  2 tbsp. Vanilla
•  4 tsp. Baking Powder
•  6 cups Flour (All-Purpose)

INSTRUCTIONS

1. Add butter and sugar to your mixer.  Cream the butter and sugar until it is completely mixed. Do not over-mix.
2. Add vanilla and eggs and mix until completely incorporated.
3. Add Baking Powder and mix.
4. Mix in the flour two cups at a time.
5. Do not chill the dough, the cookies will bake better if the dough is at room temperature.
6. Roll a handful of the dough out on a prepared surface until it's about 3/8" thick and cut out shapes with a cookie cutter.
7. Bake at 350 degrees for 6-8 minutes depending on the size of the cookie. Do not over-bake.

Vanilla cupcakes

• 2 1/2 cups all purpose flour
• 2 cups sugar
• 3 tsp baking powder
• 1 tsp salt
• 1 cup milk
• 1/2 cup vegetable oil
• 1 tbsp vanilla extract
• 2 large eggs
• 1 cup water

INSTRUCTIONS:

1. Preheat oven to 350°F (176°C) and prepare a cupcake pan with liners.

2. Add the flour, sugar, baking powder and salt to a large mixer bowl and combine. Set aside.

3. Add the milk, vegetable oil, vanilla extract and eggs to a medium sized bowl and combine.

4. Add the wet ingredients to the dry ingredients and beat until well combined.

5. Slowly add the water to the batter and mix on low speed until well combined. Scrape down the sides of the bowl as needed to make sure everything is well combined. Please note that the batter will be very thin.

6. Fill the cupcake liners about half way and bake for 15-17 minutes, or until a toothpick comes out with a few moist crumbs.

7. Remove the cupcakes from oven and allow to cool for 2 minutes, then remove to a cooling rack to finish cooling.

White Chicken Chili

2 cups chopped chicken (I use rotisserie)

1/4 cup chopped onion

2 small cans diced green chilies 

2 cans northern beans (rinsed and drained)

2 1/2 cups chicken broth

1 1/2 teaspoons cumin

1/2 teaspoon oregano

1/2 teaspoon paprika

Juice from 1/2 a lime 

1 cup frozen corn 

1 block cream cheese (blends in much better of slightly melted)

Salt and pepper to taste 

Tortilla strips for topping 

1. Sauté onion in 1 TBSP oil
2. Add chicken broth, green chilies, cumin, oregano, paprika, lime juice, chicken, corn, and salt/pepper.
3. Drain and rinse Northern beans. Add and stir to combine. 
4. Let simmer for 20 minutes.
5. Add 1 block cream cheese and whisk to combine. 
6. Cook over low heat until thickened (about 10-15 min)

Lasagna Soup

INGREDIENTS

FOR THE SOUP:

•  1 tsp. olive oil
•  1 lb sweet Italian sausage
•  1/4 cup chopped onion
•  garlic powder to taste
•  2 tsp. dried oregano
•  1/2 tsp. kosher salt
•  1/4 tsp. ground black pepper
•  1/4 tsp. crushed red pepper flakes
•  4 T. tomato paste
•  28 oz can crushed tomatoes
•  2 bay leaves
•  6 c. low-sodium chicken stock
•  8 oz. mafalda pasta
•  1/2 c. fresh basil leaves, sliced thinly

Cheese topping

•  8 oz. ricotta
•  1/2 c. grated Parmesan cheese
•  1/4 tsp. kosher salt
•  freshly ground black pepper

•  2 c. shredded mozzarella cheese (If you can find shredded whole milk mozzarella, use that!)

INSTRUCTIONS

STOVETOP DIRECTIONS:

Heat olive oil in a large pot over medium heat. Add sausage and brown for 3 minutes, breaking it up into bite-size pieces with a wooden spoon.

Add onion, garlic, oregano, salt, pepper, and red pepper flakes, and cook until onion is softened and sausage is browned, about 7 more minutes.

Stir in tomato paste and cook for 2 minutes more.

Add crushed tomatoes, bay leaves, and chicken stock. Bring just to a boil, then reduce heat and simmer for 15 minutes.

Meanwhile, prepare pasta in a separate saucepan according to package directions, to el dente. Do not over cook. Drain.

In a medium bowl, create the cheese topping by combining the ricotta, Parmesan, salt, and pepper. Set aside.

Stir fresh basil into soup right before serving.

To serve, add cooked pasta to individual bowls and ladle soup over the top. Serve with dollops of cheese topping and additional shredded mozzarella.

Adapted from https://www.afarmgirlsdabbles.com/lasagna-soup/