OOEY GOOEY CINNAMON ROLLS

Ingredients

• DOUGH
• 2 1/4 tsp active dry yeast
• 1 cup milk, lukewarm
• 1/2 cup sugar
• 1/3 cup unsalted butter, softened
• 1 tsp salt
• 2 eggs
• 4 cups flour
• FILLING
• 1 cup brown sugar, packed
• 3 tbsp ground cinnamon
• 1/3 cup unsalted butter, softened
• ICING
• 6 tbsp unsalted butter, softened
• 1 1/2 cups powdered sugar
• 1/4 cup cream cheese, softened
• 1/2 tsp vanilla extract
• pinch of salt

Instructions

1. Dissolve the yeast in the luckwarm milk. Let it sit for about 5 minutes.
2. In the bowl of your mixer, add the sugar, butter, salt, eggs, and flour mixing until incorporated.
3. Pour the yeast/milk mixture over the flour mixture and using the dough hook, mix until incorporated.
4. Place the dough into an oiled bowl and cover. Allow to rise for about an hour, or until doubled in size.
5. In a small bowl, combine the brown sugar and cinnamon.
6. Grease a 9 x 13 baking pan.
7. On a floured surface, roll the dough out until it is 16 inches by 13 inches. It should be about 1/4 inch thick.
8. Spread the butter evenly over the dough and sprinkle the cinnamon/sugar mixture on top.
9. Carefully roll the dough up and cut into 1 1/2 inch thick slices.
10. Place slices into greased baking pan and cover with a towel for another 30 minutes to rise.
11. Preheat oven to 350 degrees.
12. Place pan into oven and bake for around 20 minutes, or until golden brown.
13. While the rolls are baking, combine the icing ingredients. Once rolls are removed from oven, spread icing generously over each roll and serve!

TURTLE CARAMEL CAKE

• 1 cup chocolate chip
  
• Toll House Morsels Semi-Sweet Chocolate
• 2 cups pecans
• 3/4 cup melted butter
• 1/2 cup evaporated milk
• 1 (14 ounce) bags caramels
• 1 1/3 cups water ( or as called for by your cake mix)
• 1/3 cup oil ( or as called for by your cake mix)
• 3 eggs ( or as called for by your cake mix)
• 1 (18 ounce) boxes German chocolate cake mix

Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9×13 inch pan.Prepare cake mix according to package directions and pour 1/2 of the batter into the prepared pan. Bake at 350 degrees F (175 degrees C) for 15 minutes.In a saucepan melt caramels, 3/4 cup of the butter or margarine, and evaporated milk, pour over baked cake.Sprinkle chocolate chips and chopped pecans over caramel mixture.Pour remaining cake batter on top and bake for 20 minutes at 350 degrees F (175 degrees C).Cool and frost.To Make Frosting: Melt 2 tablespoons of the butter or margarine and the unsweetened chocolate together. Remove from heat and add the corn syrup, vanilla, confectioner’s sugar, and milk, mix well and use to frost cooled cake.

WEEKENDS HERE

     It  has been  a busy week. my daughter and her boyfriend painted my bedroom.   I love it ,now they have to measure so I can order flooring. I'm gonna use Pergo, right now it is concrete because they tore up the nasty carpet. I was happy to see it go.
     I have been busy with my cricut. I made two bulletin boards for my daughters work kitchen because she was painting. Also made framed photos for the wall in her office , they were all about herbs. she is going to send me photos of the office.  I love the cricut. you can do so many neat things with it.....best Mother's Day gift ever.
     HAVE A GREAT DAY EVERYONE!!

TACO SPAGHETTI

1 tablespoon olive oil
1 pound ground beef
1 (1.25-ounce) package taco seasoning
1 (10-ounce can) Ro*Tel® Mild Diced Tomatoes & Green Chilies
1 tablespoon tomato paste
8 ounces spaghetti
1/2 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
1 Roma tomato, diced
2 tablespoons chopped fresh cilantro leaves.

Directions :

Heat olive oil in a large stockpot or Dutch oven over medium high heat. Add ground beef and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; stir in taco seasoning. Drain excess fat.
Stir in Ro*Tel®, tomato paste, spaghetti and 3 cups water. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13-16 minutes.
Remove from heat and top with cheeses. Cover until melted, about 2 minutes.
Serve immediately, garnished with tomato and cilantro, if desired.

Four Cheese Bacon Stuffed Smothered Chicken Casserole!

Ingredients

• 6 thin boneless, skinless chicken breasts
• 6 Slices of bacon, cooked and chopped + 6 more for the stuffing
• 1/2 can of cream of chicken or mushroom soup
• Olive Oil for cooking
• 1/2 onion chopped
• 1/4 cup water
• 1/4 red bell pepper ,chopped
• 1 teaspoon butter, melted
• 1/2 cup shredded cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• 1/2 cup Mozzarella cheese
Note we like it cheesy, but you can cut each cup down to 1/4 if you like
Chicken Stuffing Mixture
• 8 ounces softened cream cheese
• 1 tablespoon onion, minced
• 1 tablespoon Italian Seasoning
• 1 tablespoon of garlic powder
• 1 teaspoon of pepper
• 2 teaspoons of lemon juice
• Salt to taste
• 6 Pieces of cooked and chopped Bacon
Coating the Chicken Rolls
• 1/4 cup Italian Bread Crumbs
• 1 egg, beaten

Instructions

1. Pre-heat oven to 350.
2. Heat 2 tablespoons of the olive oil in a small skillet over medium-high heat, add in only the teaspoon of butter, the chopped bell pepper and the 1/2 chopped onion - allow cook only about 3 minutes until slightly softened, remove from heat and set aside.
3. In a bowl, beat cream cheese, onion, Italian Seasoning, garlic powder, pepper and lemon juice until blended. Stir in cooked and chopped bacon.
4. Spoon about 2 tablespoons of the cream cheese mixture on each piece of chicken and spread it out into a thin layer.
5. Roll the chicken.
Note to avoid them unrolling, you can use toothpicks to keep them together
6. Next, lightly dip the chicken rolls in egg mixture, followed by dipping them into the italian breadcrumbs
7. In a large skillet drizzle some olive oil and heat, Briefly cook rolls over high heat, browning all sides,.remove from heat and set aside.
8. In a large bowl add the water and the cream of soup and mix well
9. Add in the bell pepper/onions,and one of the 1/2 cups of cheese (any one you want) and combine
10. Pour mixture into a Large Baking dish and place the chicken rolls in, press down lightly to cover the sides with the mixture and space them out.
11. Take a teaspoon and scoop a little of the mixture on top of each chicken roll
12. Finally add in the rest of the cheeses on top evenly
13. Bake for 25 minutes or until chicken is cooked completely
14. Remove from oven and top with the 6 slices of chopped, cooked, bacon and place back into the oven for and additional 5 minutes
15. ENJOY!

Banana bread with Honey and Applesauce

Ingredients:

• 2 cups whole wheat flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup sugar-free applesauce
• 3/4 cup honey
• 2 eggs, beaten
• 3 mashed overripe bananas

How To Make It:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×5 inch loaf pan.

In a large bowl, combine flour, baking soda and salt. In a separate bowl, mix together applesauce and honey. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.

Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

Nana’s Pineapple Pecan Cake

Ingredients:

1 cup chopped Pecans
2 c all purpose flour
1 1/2 c sugar
2 eggs
1 tsp baking soda
1 tsp vanilla
pinch salt
1 – 20 oz can of crushed pineapple ( undrained ) in it’s own juice – not syrup

CREAM CHEESE FROSTING
1/2 c butter or 1 stick
1 – 8 oz cream cheese, softened
1 tsp vanilla
1 1/2 c confectioners’ sugar

Directions
Preheat oven to 350 degree F.
Mix all of the cake ingredients together in a bowl.
Pour into a greased 9X13 inch pan and bake at 350 for 35 – 40 minutes (until top is golden brown).
Frosting:
Beat butter, cream cheese and vanilla together until creamy.
Gradually mix in powdered sugar.
Frost cake with cream cheese frosting while still warm.
Sprinkle with chopped nuts if desired.
Enjoy!