Giant Cinnamon Rolls

Ingredients

• 1 cup milk
• 1/2 cup butter
• 1 cup water
• 1 tablespoon active dry yeast
• 1 cup white sugar
• 1 teaspoon salt
• 2 eggs
• 6 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 2 cups dark brown sugar
• 1/2 cup butter, softened
• 
  
• 2 cups confectioners' sugar
• 1 (3 ounce) package cream cheese, softened
• 1 tablespoon butter, softened
• 1/2 teaspoon vanilla extract
• 3 tablespoons milk

Directions

1. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the butter; stir until melted. Add water and let cool until lukewarm.
2. In a large bowl, combine the milk mixture, yeast, white sugar, salt, eggs and 2 cups flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
3. Divide dough into two pieces. Roll each piece into a 12x9 inch rectangle. In a bowl, stir together the cinnamon and brown sugar. Spread each piece with half of the butter, half of the brown sugar and cinnamon mixture. Roll up dough, using a little water to seal the seam.
4. Cut each roll into 12 slices using a very sharp knife. Place rolls onto two 9x13 inch greased baking pans (or a 9x9 dish). Cover and let rise until almost doubled, about 1 hour. Meanwhile, preheat oven to 375 degrees F.
5. Bake in preheated oven for 20 to 25 minutes until golden brown.
6. To make frosting; combine confectioner's sugar, cream cheese, butter and vanilla. Add milk gradually until frosting reaches a spreading consistency. Spread over warm (but not hot) cinnamon rolls. (I used cream cheese frosting.)
   

*Banana Cupcakes w/ Peanut Butter Buttercream*

Banana Cup Cakes:

Ingredients - makes about 2 dozen cupcakes

• 1/2 cup shortening
• 1 1/2 cups sugar
• 2 eggs
• 3 teaspoon vanilla extract
• 1 cup mashed ripe bananas (approx 2 small bananas)
• 1/4 milk
• 2 tablespoons of butter
  
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt

Directions

1. In a large mixing bowl, cream shortening and sugar. Add the eggs, vanilla, bananas and buttermilk. Combine the flour, baking powder, baking soda and salt; add to banana mixture. Fill 18 paper-lined muffin cups two-thirds full (about 1/4 cup)
2. Bake at 350 degrees F for 15-20 minutes or until a toothpick comes out clean. Remove to wire racks to cool completely.

Peanut Butter Butter Cream:

Makes about 1 cup - Double Recipe for 2 dozen cupcakes

• 2/3 cup natural, creamy peanut butter
• 8 tablespoons (1 stick) unsalted butter, softened
• 3/4 cup confectioners' sugar
• Fine salt (optional) or use salted butter
  

Directions

1. Cream peanut butter and butter in the bowl of an electric mixer fitted with the paddle attachment on high speed. On low speed, mix in sugar until combined, then beat mixture on high speed until fluffy and smooth, about 3 minutes. Add salt to taste, if desired. Use immediately.

^Pineapple Cupcake & Cherry Cool Whip Frosting^

If you love Pineapple Upside Down Cake, then you'll LOVE Pineapple Cupcakes w/cherry cool whip frosting.

Ingredients:

• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1/2 cup vegetable oil
• 1/2 cup of milk
• 1/4 cup of butter
• 2 teaspoons of vanilla
  
• 3 eggs
• 1 1/2 cups granulated sugar
• 1 can (8 ounces) crushed pineapple, drained

Instructions

Preheat oven to 325°F. In medium bowl, combine flour, baking soda and salt. In separate bowl, whisk together oil, buttermilk, eggs and vanilla. Stir in sugar and pineapple. Add flour mixture; mix well. Pour into cup cake pan

Bake 20-25 minutes or until toothpick inserted comes out clean. Cool 10 minutes in pan on rack; remove and cool completely before decorating.

CREAMY CHERRY FROSTING

Read more about it at www.cooks.com/rec/view/0,176,154183-252205,00.html Content Copyright © 2011 Cooks.com - All rights reserved. 1 (9 oz.) carton of cool whip (thawed) 1 (10 oz.) jar of maraschino cherries (with juice) 1 small packet of unflavored gelatin Sprinkle gelatin into cherry juice. Then whip mixture into topping with wire whip. Refrigerate for an hour. Frost cup cakes (I used a piping bag!)

They are so good... sweet cupcake and the perfect cherry frosting!! Yum!! Everyone at my work loved them too!!

Delicious Turkey Chili

Ingredients

• 1 1/2 teaspoons olive oil
• 1 pound ground turkey
• 1 onion, chopped (I used 1/2 container of pre-chopped onion)
  
• 2 cups water
• 1 (28 ounce) can canned crushed tomatoes
• 2 (16 ounce) cans of kidney beans - drained
  
• 2 (16 ounce) cans of black beans - drained and rinsed
  
• 1 packet of chili seasoning
  

Directions

1. Heat the oil in a large pot over medium heat. Place turkey in the pot, and cook until evenly brown. Stir in onion, and cook until tender.
2. Pour water into the pot. Mix in tomatoes, kidney beans, black beans, and garlic. Add packet of chili seasoning. Bring to a boil. Reduce heat to low, cover, and simmer 30 minutes.
3. Serve with corn bread and then... Eat up!
   

You can also serve with sour cream, cheese, and corn on top! It's amazing!!

This chili would be nice to freeze and serve later too!!

Honey Roasted Almond White Chocolate Oatmeal Chip Cookies

Honey Roasted Almond White Chocolate Chip Cookies

Ingredients

• 1 cup butter (or 2 sticks)
  
• 1 cup light brown sugar
• 1 cup white sugar
• 2 eggs
• 3 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoons cinnamon
  
• 1 1/2 cups oats (I used Quaker oats)
  
• 2 cups white chocolate chips
• 1 cup slivered honey roasted almonds
  

Directions

1. Preheat oven to 350 degrees F. Lightly grease cookie sheets. (I used cooking spray).
   
2. In a medium bowl, cream together the butter, brown sugar and white sugar until smooth. Stir in the egg and vanilla. Sift together the flour, baking powder, baking soda and salt, stir into the creamed mixture. Finally, stir in the rolled oats, white chocolate chips and honey roasted almonds. Drop by tablespoons onto the prepared cookie sheets.
3. Bake for 10 to 12 minutes in the preheated oven. Remove from baking sheets to cool.

**This makes about 3 dozen cookies... if you use 1T scoop per cookie.**

Perfect for Fall

~Pumpkin Bread~

Ingredients:

• 3 1/4 cup flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 2 teaspoons cinnamon
• 1/2 cup sliced almonds
  
• 2 1/4 cups sugar
• 4 eggs
• 2 cups canned pumpkin puree
• 1 cup canola oil
• 2/3 cup cold water

Preparation:

1. Preheat the oven to 350º F.
2. Grease and flour two large bread pans.
3. In a medium-sized bowl, combine the flour, baking soda, salt, cinnamon, and sugar. Set aside.
4. In a large mixing bowl, combine the eggs, pumpkin, canola oil, and water. Beat at medium spread until well combined.
5. Add the flour mixture and beat at medium speed for 2 minutes, or until well combined. Fold in 1/2 the almonds.
   
6. Divide the mixture evenly between the two bread pans. Sprinkle the rest of the sliced almonds on top.
   
7. Bake at 350º F. for 75 minutes.
8. Allow the bread to cool for 30 minutes before removing the loaves from each pan.

A Definite Comfort Soup

BROCCOLI-POTATO CHEESE SOUP

1/2 onion - chopped (Or more if you like more onion, I used 1/2 an onion.) 7-9 peeled and chopped raw potatoes (I forgot to peel mine and it was still good!) 2 cans cream of chicken soup 16 oz. pkg. frozen chopped broccoli Approx. 1 c. milk 2 lb. Velveeta cheese Saute onion in butter until tender and transparent. Add chopped potatoes, cream of chicken soup and 4 cans water. Cook until potatoes are done. Add broccoli and milk. When broccoli is done, add chunks of cheese. When cheese is melted, its done. Just so everyone knows... use a BIG pot!! This makes enough soup to feed an army. If you want to make less then you could cut the recipe in half! I have a ton of left overs!!