Cinnabon Rolls

The Girl Who Ate Everything's Cinnabon Rolls
1 cup warm milk (110 degrees F/45 degrees C)
2 eggs, room temperature
1/3 cup margarine, melted ( use butter )
4 cups flour
1 teaspoon salt
1/2 cup white sugar
1 pkg yeast (1/4 ounce)

Filling:
1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened

Icing:
1/4 cup cream cheese (2 oz), softened
8 Tablespoons butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt

Dissolve yeast in warm milk in a large bowl. Add sugar, butter, salt, eggs, and flour. Mix well. Knead dough into a large ball, using your hands dusted lightly with flour. Put in a bowl and let rise in a warm place about 1 hour or until dough has doubled in size.

In a small bowl, combine brown sugar and cinnamon. Roll dough into a 16x21 inch rectangle about 1/4 inch thick. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls (or more smaller rolls). Place rolls in a lightly greased 9x13 inch glass baking dish. Cover and let rise until nearly doubled, about 30 minutes.

Meanwhile, preheat oven to 350 degrees. Bake rolls in preheated oven until golden brown, about 18-20 minutes. While rolls are baking, beat together cream cheese, butter, confectioners' sugar, vanilla extract and salt. Spread 1/2 the frosting on hot rolls then the rest after they have cooled down some.

Creamsicle Cookies

The Girl Who Ate Everything's Creamsicle Cookies
2 1/2 cups all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
1/2 cup sugar
1/2 firmly packed brown sugar
1 large egg
1 teaspoon vanilla extract
2 tablespoons orange zest (for me that was the zest of 2 oranges)
2 cups Guitard Choc-Au-Lait Vanilla Chips (I used Ghirardelli white chips)

Preheat oven to 375 degrees.

In a small bowl, combine flour, baking soda, and salt; set aside.

In a large bowl, cream butter and sugars until light and creamy. Beat in egg and vanilla until smooth. Gradually add flour mixture until combined. Stir in orange zest and chips.

Drop rounded teaspoonfuls onto ungreased cookie sheets. Do not flatten cookies; it will make them dry. Bake 8 - 10 minutes or until golden brown around edges. Do not overcook! Cookies will be plump. Cool for several minutes on cookie sheets before transferring to rack to cool completely. Store in airtight container.

Yum! We made these for a party a few weeks ago and they were a HUGE HIT!

Chicken Carbonara

1 package (7 ounces) spaghetti
8 slices bacon, cut into 1/2-inch pieces
1 medium onion, chopped (1/2 cup)
1 garlic clove, finely chopped
2 cups cut-up cooked chicken
2 cup grated Parmesan cheese
2 cup whipping (heavy) cream

1. Cook and drain spaghetti as directed on package.

2. While spaghetti is cooking, cook bacon in 3-quart saucepan over low heat 8 to 10 minutes, stirring frequently, until crisp. Remove bacon from saucepan with slotted spoon; drain. Drain fat from saucepan, reserving 1 tablespoon in saucepan.

3. Cook onion and garlic in bacon fat over medium heat about 3 minutes, stirring frequently, until onion is tender. Stir in spaghetti, chicken, cheese and whipping cream. Cook, stirring occasionally, until heated through. Toss with bacon.

Hot Fudge

1/2 cup butter
12 oz. evaporated milk
2 cups sugar
4 Tbs. cocoa
2 Tbs. flour
Pinch of salt

Heat butter and milk together until it butter melts. Mix the rest of the ingredients together and add slowly to prevent lumps. Heat until mixture bubbles. Stir constantly to prevent burning.

Pork Chops

Pioneer Woman's Pork Chops
7 pieces Or 8 Pieces Breakfast Chops (very Thin Bone-in Pork Chops) 1 cup All-purpose Flour
1 teaspoon Seasoned Salt
1 teaspoon Black Pepper
Cayenne Pepper To Taste
½ cups Canola Oil
1 Tablespoon Butter
Extra Salt And Pepper, To Taste

Salt and pepper both sides of the pork chops.
Combine all dry ingredients. Dredge each side of the pork chops in the flour mixture, then set aside on a plate.
Heat canola oil over medium to medium-high heat. Add butter. When butter is melted and butter/oil mixture is hot, cook 3 pork chops at a time, 2 to 3 minutes on the first side; 1 to 2 minutes on the other side. (Make sure no pink juices remain.) Remove to a plate and repeat with remaining porch chops.
Delicious and simple! Serve with smashed new potatoes.

Yum! These are delicious! I know that not many people in our family love pork chops. But, maybe we can convert a few with these. Mine don't look nearly as pretty as the Pioneer Woman's. Especially since I used my cell phone camera.

Beck liked the meat which he called 'chickens' and loved the 'noodle fingers'!

O'Henry Bars

1 cup sugar
1 cup peanut butter
6 oz. butterscotch chips
6 oz. chocolate chips
1 cup white karo syrup
1 cup chopped blanched peanuts
3 cups rice krispies

Bring sugar and syrup to a boil. Stir in peanut butter, peanuts, and rice krispies. Press into a buttered 9X13 pan. Melt chips and spread on peanut mixture. Let chocolate set and cut into squares.

Crockpot Enchiladas

1 fryer, cooked and boned (Or 4 or 5 chicken boneless breasts)
6-8 tortillas, torn into pieces
1 medium onion, chopped fine
1 can cream of chicken soup
1 small can diced green chilies
1 can diced tomatoes
1 cup sour cream
2 cups grated cheese

Cook and cut chicken into bite size pieces. Mix with soup, chilies, tomatoes, and sour cream. Place a layer of tortillas in crockpot. Add layer of chicken mixture sprinkle with cheese and onions. Repeat layers. Cook on low for 6 hours.

Chicken Roll Ups

2 cans crescent rolls (16)
6 Tbs. butter

Filling-
6 oz. of cream cheese (optional: substitute reduced fat)
4 Tbs. butter
1/8 tsp. black pepper
2 cups cubed cooked chicken
1/3 cup mushrooms (optional)

Coating-
2/3 cup Italian breadcrumbs
½ cup walnuts or pecans crushed finely (optional)

Gravy-
½ cup milk
1 can cream of chicken soup (optional: substitute reduced fat)

Fill each roll with ¼ cup of filling. Fold and pinch ends closed. Dip in butter and then coating. Place on an ungreased cookie sheet. Bake at 375 for 15-20 minutes. Heat gravy and pour over roll ups when done.

Breakfast Casserole

32 oz. frozen shredded hash browns
3/4 cups melted butter
Pinch of salt
2 cups cheddar cheese
2 cups jack cheese
3 cups meat (breakfast sausage, bacon or ham)
1 cup evaporated milk
6 eggs
1/2 tsp. seasoned salt

Grease 9X13 pan. Pour hash browns in pan. Pour melted butter and a little bit of salt over hash browns. Mix. Press in hash browns to form crust. Bake at 425 for 25 min. Fill with layers of cheese and meat. Beat eggs, milk and seasoned salt together well. Pour over potatoes. Bake at 350 for 30 minutes or until knife comes out clean.

Family Food Blog

Yay for our family recipe book! It is one of our most prized possesions. This is a new way for us to record our tried and true family recipes and try some new ones, too.