the best cinnamon rolls ive ever had in my life!

2 c. whole milk (if you're in a pinch, you can use 2%, but whole is best. Don't use 1% or skim)
½ c. + 1 Tbsp. sugar, divided
1/3 c. (5 1/3 Tbsp.) butter
2 tsp. Kosher salt
2 pkgs. active dry yeast (or 4 1/2 tsp.), preferably bread machine yeast
2/3 c. warm (105-115-degree) water
8-9 c. all-purpose flour
3 beaten eggs


Combine milk, 1/2 c. sugar, butter, and salt in a medium saucepan. Heat over medium heat until butter melts. It's salty. It's sweet. Yum.

Remove from heat. Allow to cool to lukewarm. I usually rub some ice cubes along the sides of the pan or pop the entire pan in a sink full of ice cubes to cool the mixture down because this step can take forever. This step is really important because if the mixture is too hot, it will kill the yeast.

While the milk mixture is cooling, dissolve the yeast and 1 Tbsp. sugar in warm water. Let stand about 10 minutes. If the yeast hasn't bubbled, you'll need to repeat this step--moving on with yeast that hasn't been activated properly will only end in heartache for you and hate mail for us.

In a large mixing bowl, combine 3 c. flour and milk mixture. Beat on low for 30 seconds, scraping sides of bowl constantly. Add yeast mixture and beat on high for 3 minutes.
Add beaten eggs. Why should you beat your eggs first? Same reason you should combine your dry ingredients before adding them to moist ingredients when making cookies and cakes--it ensures everything is well-mixed and can be evenly-distributed through your dough or batter. If you add the whole eggs, your dough may not be as consistent.

Stir in as much remaining flour as needed to make a soft dough. This dough should be very soft--it will be coming away from the sides of the bowl, but it will still stick to your finger when you touch it. Don't worry, it will firm up during the rising process. Part of what makes these rolls so good is that they're so soft and light; if you add too much flour, they will be heavy and dense. Place the bowl in a warm place and cover with a clean towel; allow to rise 1 hour.

Punch down. Lightly flour your surface and roll out dough. I cut my loaf into 2 halves and rolled them out one at a time. Rolled the dough into a rectangle as thin as i could get it without getting a hole. I smeared butter all over the top of the dough and covered with half of this mixture:
2 cup brown sugar
5 tbs cinnamon

Then roll up pulling the longer edge towards you. Using tooth floss cut into about 3/4 inch rolls and place side by side in a greased pan with sides. Repeat with the rest of the dough. Bake at 375 for 15-20 or until golden brown.
Take out and ice when cooled. I LOVED this frosting for them:
2 sticks butter
3 cups powdered sugar
3/4 bar softened cream cheese
1 tsp vanilla

ENJOY!!

moist meatloaf

i found a recipe for meatloaf at simplyrecipes.com and i did a little mixing around with the ingredients. it turned out so good! lots of flavor and really moist! it tastes great with mashed potatoes and gravy!!

Preheat oven to 350

Chop
* 1 cup of finely chopped onion
* 1 celery rib, chopped fine
* 1 Tbsp minced garlic
* 1 carrot, chopped fine
* 2 Tbsp unsalted butter
melt butter with these vegetables in a large skillet for about ten minutes or until carrots are tender (instead of chopping i blended my vegetables in a chopper so they are very fine)
then add
* 2 teaspoon salt (use 1 1/2 teaspoons if using Italian sausage)
* 1 1/2 tsp freshly ground pepper
* 2 tsp Worscestershire sauce
* 2/3 cup ketchup (i used tomoatoe sauce)
take off heat
in a separate bowl combine
* 1 pound of ground chuck
* 1 pound of spicy ground pork sausage (i used Italian sausage)
* 1 cup fresh bread crumbs (i used italian)
* 2 large eggs, beaten slightly
* 1/3 cup minced fresh parsley leaves
* 1/2 and 8oz package of softened cream cheese

In a large bowl, combine the meats, eggs, vegetables, bread crumbs, and parsley. Form into a loaf and put into a rectangular baking pan with 2-inch high sides

Bake the meatloaf in the oven for 1 hour.

Serves 4 to 6, with plenty for leftovers for meatloaf sandwiches.

Joshua Jakson James Delicious Crepes

Yield: 13 crepes (serving size: 1 crepe)
Ingredients
1 cup all-purpose flour (about 4 1/2 ounces)
2 teaspoons sugar
1/4 teaspoon salt
1 cup low-fat 1% milk
1/2 cup water
2 teaspoons butter, melted
2 large eggs
Preparation
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, sugar, and salt in a small bowl. Combine milk, water, melted butter, and eggs in a blender. Add the flour mixture to milk mixture, and process until smooth. Cover batter; chill for 1 hour.

Heat an 8-inch nonstick crepe pan or skillet over medium heat. Pour a scant 1/4 cup batter into pan; quickly tilt pan in all directions so batter covers pan with a thin film. Cook about 1 minute. Carefully lift the edge of the crepe with a spatula to test for doneness. The crepe is ready to turn when it can be shaken loose from the pan and the underside is lightly browned. Turn crepe over, and cook for 30 seconds or until center is set.

Place crepe on a towel; cool completely. Repeat procedure with the remaining batter, stirring batter between crepes. Stack crepes between single layers of wax paper to prevent sticking.

Manicotti

1.5 lb (approx.) Mozzarella or Jack cheese, grated
2 eggs, beaten
1/2 to 3/4 c. milk
salt and pepper
1/2 to 3/4 c. parmesan cheese
14 manicotti shells


Sauce:
1 lb ground beef (I used Italian sausage)
1/2 chopped onion
1 to 1.5 oz package spaghetti sauce mix
4 c. tomato juice
1 small can mushrooms
1 green pepper


Mix together cheeses, eggs, milk, salt and pepper until you're able to handle it. Gently stuff the mixture into the shells. Pour part of sauce in bottom of pan, put shells in, and cover the shells with the rest of the sauce. Bake covered at 350 for 1 hour.

eggs benedict

hard boiled eggs
biscuits or english muffins
sliced ham
hollandaise sauce

chicken alfredo pizza

i cheat and buy a pre made crust in the bakery section at walmart. then i add the flavor, starting with home made alfredo
melt
1/2 stick butter
1/4 cup Parmesan cheese (make sure you let it melt before adding other stuff)

then add and melt
cream cheese
and a little cream
still stirring add a little italian seasoning and salt and pepper.
cover the pizza crust leaving a little space around the edges.

add
shredded chicken breast
thin sliced marinated artichoke hearts
wilted spinach

cover in mozzarella cheese and bake at 400 for about 10-15 minutes until cheese is hot in the center. when i take mine out i run a stick of butter around the edges and sprinkle garlic salt. enjoy!

home made pico de gallo

ive tried making salsa a few times and it always turns out green from too much cilantro. i love pico de gallo because it isnt watery and the flavors are more distinctive.


5 roma tomatoes
1 anahiem pepper
1/4 onion
1/2 bunch cilantro
1 lime
lots of salt

dice (very small) the pepper and tomatoes. finely dice the onion and the cilantro. mix together and squeeze lime over. add salt to taste and ENJOY

i put mine on tacos with seasoned turkey, cheese, and sour cream and they were perfect

gnocchi with bacon and asparagus

ingredients
half package of bacon (or any other meat) cooked and chopped bite size
1 bunch of asparagus (i broiled mine covered in butter for about 10 min)
olive oil
package of gnocchi
Parmesan cheese

boil the gnocchi about 4 minutes or until they float to the top. then put in a bowl. pour olive oil over to lightly coat the pasta. sprinkle with italian seasoning. cut cooked asparagus into three pieces each and add to the pasta. add chopped bacon. mix together then sprinkle with parmesan cheese. yummy!

home made ravioli!

when i was in boston this summer visiting kara and her family, we went to a street fair in little italy and got some amazing ravioli, it was the size of my palm and really tender! so i got back to utah and started reading eat, pray, love where the author writes about eating in italy. i decided to only cook italian for dinner from now on. i have been experimenting and making some yummy creations. i wanted to make ravioli and the only kind not frozen i could find was small and not very good. so i googled and found this website http://hubpages.com/hub/How-to-Make-Homemade-Ravioli and it showed me step by step with pictures how to make it. im gonna recap how i followed the directions here!
ingredients:
3 cups flour
1/2 tsp salt
5 egg yolks
about a cup of water

i put the flour and salt in a bowl and made a hole in the top, then added the beaten egg yolks and mixed with my hands. slowly added water until i could kneed it. kneed for 10 min then set in fridge covered for 20 min. then i took off baseball size chunks and rolled out on a floured surface, flipping over every few rolls. then i cut the circles with a large drinking glass that was wet on the edges. then i made the filling


ingredients:
1 beaten egg
italian seasoning
1/2 tsp garlic
1 tbs minced onion
2 cups mozzerella chesse
1 cup parmesean cheese
1 cup spinach i wilted in butter on the stove

add about a tbs of mixture to center of circle and rub a little bit of egg around the edges before covering it with another circle and pushing the edges together.

you can freeze these to use at a later time or boil that day. boil for about 5-7 minutes if frozen or 2-3 minutes if not. these were easy to make but took a very long time! feel free to fill with whatever you can fit inside:)

cupcake love

i made these cupcakes for my friends birthday this weekend. i used the moist chocolate cake recipe and frosted them with the vanilla buttercream frosting, dyed pink. after frosting them i rolled the edges in sugar for a few sparkles. pink sprinkles would have been cuter, but they still turned out cute:)

fast & easy pizza crust

1 pkg yeast
1 c.warm water
2 1/2 c. flour
2 T. veg oil
1 t. sugar
1 t. salt

dissolve water & yeast and sugar/ stir in the rest and mix well, let rest for 5 mins. roll or spread onto pizza stone. top and bake at 425 for 15 to 20 mins.

carmels

2 sticks of butter
2 cups sugar
1 can of eagle brand
1/2 cup dark Karo syrup
1/2 t. of vanilla
1 to 2 cup of nuts if wanted

heat over med. to low heat, stirring constantly(apx 1/2 hr.)
till boils, then add thermometer. should be 240 to 245.
remove from heat and add vanilla and 1 to 2 cups chopped nuts if wanted. pour into a buttered pan and chill.

yummy bread/rolls

2 T yeast
1 C water
2 cans evap milk
1 C. sugar
2 eggs
1/4 lb. butter
9 C. of flour
1 T salt

dissolve the yeast and 1 t. sugar into the water and set aside. mix: milk,sugar,salt,butter and eggs. then add yeast mixture and add the flour a little at a time(it will be sticky) kneed for 10 mins. let it stand for 15 mins. if making loaves, cut the dough into 4 equal parts. kneed. put into greased and floured loaf pans, if making rolls shape into rolls and place in greased pans so dough is not touching and let rise for 45 mins or until double in size.

bake 375 for 30 to 40 mins

kneaders raspberry bread pudding

omg this is amazing, soooo good when you drizzle lots of frosting on yours. dont eat too much tho because its really unhealthy!!

cream mix
1 loaf of french bread (the kind you get from wal mart for $1.50)
1 qt heavy cream
1 1/2cup sugar
1 egg
1/2 tsp vanilla

fruit filling
2 1/2 cups frozen raspberries
1/2 cup sugar
1/4 cup apple juice

vanilla sauce
2/3 cup butter
2 1/2 tbs flour
1 1/2 cup heavy cream
1 tsp vanilla
1/6 cup sugar

in large bowl combine cream. sugar. egg and vanilla. cut bread into 1 1/2 inch cubes and add to cream mixture, coating bread well. let stand 30 minutes, stirring every 5 minutes to allow cream to absorb completely. for fruit filling, combine all ingredients stirring until sugar is dissolved. layer a 9X13 dark baking dish 3/4 full with bread mixture, pour fruit filling over bread mixture, spreading evenly, top with remaining bread. bake for 40 minutes at 375 degrees. serve warm and top with vanilla sauce. for vanilla sauce melt butter over medium heat and add flour. stir 10 minutes until it has a nutty aroma; do not brown. add salt, cream and sugar and boil till mixture is thick. remove from heat, adding vanilla. serve this sauce cold.

nancy's popcorn balls

1 pkg brown sugar
1 cup light corn syrup
1 cube butter
1 can sweetened condensed milk
3 gallons popped corn

combine brown sugar and corn syrup and cook, stirring constantly until mixture comes to a boil. Add butter and continue cooking until butter melts and mixture boils.
Add sweetened condensed milk and bring again to a boil, then cook over medium heat, stirring constantly until mixture forms a soft ball when tested in water.
Pour over popped corn and stir until syrup is evenly distributed. Spread out thinly on waxed paper or let stand a few minutes and shape into balls. Makes 3 dozen.

chicken gnocchi soup (olive garden)

½ cup unsalted butter
¾ cup celery chopped finely
¾ cup onion chopped finely
½ carrot grated very fine and chopped
1 ½ tsp garlic minced
1/3 cup flour
¾ cup heavy cream
¾ cup milk
4 cups chicken broth
1 ½ cups cooked chicken
¾ cup thinly chopped spinach
16 ounces gnocchi
½ tsp dried rosemary
¼ tsp black pepper
¼ tsp white pepper
½ tsp salt

melt butter in large heavy saucepan.
Add onions, celery, carrots, garlic and sauté until soft.
Add flour mixing well, cook for 3-4 minutes, stirring frequently.
Add heavy cream, milk, and chicken broth mixing well.
Cook and stir until mixture thickens and comes to a boil.
Reduce heat and stir in chicken, spinach, gnocchi and remaining seasonings.
Cook over low heat 8-10 minutes until gnocchi becomes tender.
(you can also do in crock pot for 1- 1 ½ hours)

mExIcAn aLbOnDigAs sOuP

this is from nancy, really yummy

***Meat Balls (Albondigas)***
1 1/2 pound ground beef
1/3 cup long grain rice
2 slices white bread
1/2 cup milk
2 eggs
2 teaspoons salt
1 tablespoon black pepper
***Soup (Sopa)***
2 tablespoons vegetable oil
4 garlic cloves, chopped
8 ounces onion, chopped
1/2 cup diced bell pepper
3 quarts water or salt-free broth
3 tomatoes, diced
1 cup rice
2 tablespoons salt
1 tablespoon ground cumin
1 tablespoon black pepper
2 carrots, sliced 1/8-inch
1 zucchini, sliced 1/8-inch
***Garnish***
Fresh limes
Cilantro
Hot corn tortillas
Soak the bread in the milk. Place all the ingredients for the meat balls in a deep pan; include the milk and bread. Mix all the ingredients by hand very well. Make small meat balls, making size 1 inch to 1 1/2 inches. Set aside. Soup preparation: Place vegetable oil in a saucepan over medium heat. Add the garlic, onions and bell pepper. Cook until onions are soft. Add the water, diced tomatoes, rice and spices. Bring to hard boil. Carefully add the meat balls to the boiling soup. Lower the heat to a slow boil and cook until rice is soft, approximately 35 to 45 minutes. Add remaining ingredients.

nancy's PERFECT chocolate cake

sooooooooo yummy and moist but not too moist

1 pkg chocolate cake
8 oz sour cream
1 cup water
4 eggs
½ cup oil
1 small box instant chocolate pudding

mix all ingredients together, pour into desired pan. Bake 350 for 40-45 min.
when you slice it and put on plates to serve, i like it with hot fudge poured over it, makes it perfect!!

mini cheese cakes

¾ cup crushed graham crackers or chocolate cookies
½ cup plus 1 tbs plus 1 tsp sugar
3 tbs butter, melted
1 pound cream cheese, softened
½ teaspoon vanilla extract
2 large eggs, lightly beaten
½ cup sour cream
pinch of salt
desired topping

Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Mix cookies and 1 tablespoon plus 1 teaspoon sugar in a bowl. Stir in butter. Press 1 tablespoon of mixture in bottom of each cup. Bake until set, about 7 minutes. Let cool in tins on wire racks.
Reduce oven temperature to 275 degrees. Beat cream cheese with a mixer on medium speed until smooth. Add remaining 1/2 cup sugar, then vanilla. With mixer running, add eggs slowly, scraping down side of bowl. Add sour cream and salt. Pour batter into muffin cups, filling almost to the tops.
Bake until sides are set but centers are wobbly, about 20 minutes. Let cool in tins on wire racks. Wrap tins tightly with plastic, and refrigerate 4 hours or overnight.
Warm jam in a small saucepan until liquidy. Strain through a sieve. Spoon 1 teaspoon jam on top of each cake. Cheesecakes will keep, covered and refrigerated, for up to 3 days.

blueberry raspberry muffins

these are so yummy, i got them from my mother in law joann. she made them for me when i came home from the hospital after having avenue.

2 cups brown sugar
¾ cup butter
6 egg whites
2 cup vanilla yogurt
2 ¼ flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 cup oats

fluff egg whites, set aside. Melt brown sugar and butter. Let cool and add yogurt. Mix flour, bk powder, bk soda, salt, and oats. Combine all ingredients and fill muffin tins half way. Put berries in. fill tin then add more berries and sprinkle raw sugar on tops. Bake 375 for 18-25 min. freeze for storage.