Sausage Rice Casserole

Sausage Rice Casserole Recipe
Tammie McCammon

12-16 Servings
Prep: 30 min. Bake: 40 min.
Ingredients
2 packages (7.2 ounces each) rice pilaf
2 pounds bulk pork sausage
6 celery ribs, chopped
4 medium carrots, sliced
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon pepper
Directions
Prepare rice mixes according to package directions. Meanwhile, in a large skillet, cook the sausage, celery and carrots over medium heat until meat is no longer pink; drain.
In a large bowl, combine the sausage mixture, rice, soups, onion powder, garlic powder and pepper. Transfer to two greased 11-in. x 7-in. baking dishes.
Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 40-45 minutes or until vegetables are tender.
To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed. Yield: 2 casseroles (6-8 servings each).

Chicken Tetrazzini

Chicken Tetrazzini with cream sauce
La Tisha Wammack
adapted from Brenda Fromm

8oz Penne noodles
5 T. Butter
6 T. Flour
2 c. chicken broth
2 c. half and half
1 t. salt
Pepper to taste
1 c canned or fresh mushroom
3 cups cooked, cubed or shredded chicken
½ cups parmesan cheese
½ cups shredded cheddar cheese

Cook Penne in boiling water until just barely tender (Do not overcook). Melt butter and add flour to make a white sauce. Then stir in slowly the chicken broth to make white sauce. Add half and half slowly. Cook until mixture thickens. Add salt and pepper, drained Penne, mushrooms and chicken to sauce. Put in large casserole dish. Sprinkle on top with parmesan cheese, then cheddar cheese. Bake 350° for 20-25 minutes. Serves 8

Tortilla Soup

Tortilla Soup
La Tisha Wammack

4 boneless, skinless chicken pieces, cooked and shredded
½ tsp minced garlic
2 cans (14 oz each) chicken broth
2 cans (14 oz each) stewed tomatoes, chopped, with liquid
1 C medium salsa
2 T dried cilantro (or a generous helping of chopped fresh cilantro)
1 T ground cumin
Flour or corn tortillas, cut into small strips
Grated cheese

Combine everything except the tortillas and cheese in a slow cooker. Cook over high heat for 4-6 hours, or low heat for 8-10. When done place strips of tortillas and cheese in the bottom of a bowl, add soup and more cheese on top and enjoy.

Silver Spoon Wings

Silver Spoon Wings
La Tisha Wammack
adapted from Ryan VanDyke

1/2 cup sugar
1/2 cup water
1/2 cup soy sauce
1/4 cup pineapple juice
2 tablespoons vegetable oil
1 teaspoon ginger
1/2 teaspoon garlic powder
3 pounds chicken wings
 
In a large bowl, combine all ingredients, except wings. Whisk marinade ingredients until well blended. Add wings and coat them well. Cover and refrigerate. Marinate for at least one day. Stir occasionally. Place wings on baking sheet and bake in 350-degree oven for about 40 minutes or until golden brown. Baste wings with marinade mixture several times while baking.

Cheesecake Night

The 21st Ward Cooking Group presents Cheesecake Night.

Chocolate Truffle Cheesecake
La Tisha Wammack

* 18 OREO Chocolate Sandwich Cookies, finely crushed
* 2 tablespoons butter or margarine, melted
* 3 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
* 1 (14 ounce) can sweetened condensed milk
* 2 teaspoons vanilla
* 1 (12 ounce) package BAKER'S Semi-Sweet Chocolate Chunks, melted, slightly cooled
* 4 eggs

DIRECTIONS

1. Preheat oven to 300 degrees F if using silver 9-inch springform pan (or to 275 degrees F if using dark nonstick 9-inch springform pan). Mix cookie crumbs and butter; press firmly onto bottom of pan. Set aside.
2. Beat cream cheese, sweetened condensed milk and vanilla in large bowl with electric mixer on medium speed until well blended. Add chocolate; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.
3. Bake 1 hour 5 min. to 1 hour 10 min. or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate at least 4 hours or overnight. Store leftover cheesecake in refrigerator.

Pumpkin Cheesecake
Joy Taylor

* 1 1/2 cups graham cracker crumbs
* 1 tablespoon sugar
* 5 tablespoons butter, melted

Filling:

* 3 packages cream cheese softened
* 1 cup sugar
* 1 tsp vanilla
* 3 eggs
* 1 cup canned pumpkin
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon ground nutmeg
* 1/4 teaspoon ground allspice

Whipped cream

In a small bowl, combine cracker crumbs and sugar, stir in the butter. Press onto the bottom of greased 9 inch springform pan.
Bake at 350 for 5 minutes. Cool on rack.
In a bowl beat cream cheese, sugar, and vanilla until smooth. Add eggs, pumpkin, and spices, beat until just combined. Pour onto crust.
Bake at 350 for 1 hour or until center is almost set. Cool on wire rack for 1 hour. Carefully run knife around edge of pan to loosen, refrigerate until completely cooled. Serve with whipped topping.

Quick and Easy Chocolate Cheesecake Pie
Erin Roberts

* 2 packages (8 oz. each) cream cheese, softened
* 3/4 cup sugar
* 2 eggs
* 1/4 cup Hershey’s cocoa
* 1 ½ tsp. vanilla extract
* 1 extra serving-size packaged graham cracker crumb crust (9 oz.)
* 2 cups frozen non-dairy whipped topping, thawed

Heat oven to 350 degrees F. Beat cream cheese and sugar until blended; beat in eggs until well blended. Add cocoa and vanilla, blending until smooth. Pour into crust.
Bake 30 to 35 minutes or until almost set in center. Cool completely on wire rack. Cover; refrigerate. Spread whipped topping over top; garnish as desired. 8-10 servings.

Mouth-Watering Watermelon Bars
Julie John

* 1 box round vanilla wafers (12 oz.), finely ground
* 1 stick unsalted butter, melted
* 5 cups watermelon juice (from about 1/2 of a large watermelon)
* 1/2 teaspoon lemon zest (from 1 lemon)
* 1/2 cup fresh lemon juice (from 2 large lemons)
* 1/2 cup sugar
* 1/2 cup heavy cream
* 4 small envelopes (1 oz. total) of unflavored gelatin, (see chef’s note)
* 1/4 cup confectioners’ sugar or 1 cup whipped cream, for garnish

Directions
1. Preheat the oven to 350 degrees F. Line a 13-by-9-inch baking pan with foil, leaving a 2-inch overhang on the long sides of the pan. Spray the foil with cooking spray.
2. Mix the melted butter into the finely ground vanilla wafers and add 2 Tablespoons of water. Mix well and press the crumbs onto the bottom of the prepared pan, forming a crust. Bake the crust for 20 minutes and allow to cool.
3. Set aside 2 cups of the watermelon juice in a small bowl. In a large bowl, combine the remaining 3 cups of watermelon juice with the lemon zest, lemon juice, sugar and heavy cream.
4. Sprinkle the gelatin over the reserved 2 cups of watermelon juice. Allow to sit for 2 minutes so that gelatin can dissolve and begin to absorb liquid, or "bloom." After the gelatin blooms, heat it in the microwave for 2 minutes on high, or heat gently in a small pot over low heat on the stove top, until the gelatin has completely melted into the juice and the liquid is smooth.
5. Add the watermelon juice with the melted gelatin to the larger bowl of juice from Step 3. Stir to combine. Gently pour the mixture over the prepared crust from Step 2 and place in the freezer for 2 hours or until the mixture is firm. (Alternately, place the pan in the refrigerator and allow to set for 3 to 4 hours.)
step 6 Keep in the refrigerator until ready to serve. Before serving, cut the watermelon bars into squares. If desired, sprinkle each serving with confectioners' sugar or a dollop of whipped cream.

Chef's Notes
To make watermelon juice, simply place the watermelon cubes in a blender or food processor and blend until smooth. Strain the mixture with a strainer into a bowl.
Unflavored gelatin is commonly packaged in small envelopes (one or more envelopes to a box). Look for it in the pudding and gelatin section of your grocery store.

Fruit Salad Cheesecake
Kaye Melander

Ingredients:

* 1 can (20 ounces) crushed pineapple, drained
* 1 cup sugar
* 1/2 cup cold water
* 2 envelopes unflavored gelatin
* 1 package (8 ounces) cream cheese, cubed
* 1-1/2 cups crushed crisp macaroons
* 2 tablespoons butter, melted
* 2 cups halved seedless grapes
* 1 can (11 ounces) mandarin oranges, drained
* 1 jar (10 ounces) maraschino cherries, drained and chopped
* 1/2 cup finely chopped pecans or walnuts
* 2 cups whipped topping

Directions:
1. In a small saucepan, cook pineapple and sugar over medium heat for 5 minutes or until heated through. Place cold water in a bowl; sprinkle with gelatin. Let stand for 1 minute. Stir into the warm pineapple mixture. Reduce heat to low; add cream cheese. Cook and stir until cream cheese is melted and mixture is blended. Remove from the heat; cool completely.
2. In a small bowl, combine macaroon crumbs and butter. Press onto the bottom of a greased 9-in. springform pan; set aside. Stir the grapes, oranges, cherries and nuts into cream cheese mixture. Fold in the whipped topping. Pour into prepared pan. Cover and refrigerate overnight. Remove sides of pan before serving. Yield: 12 servings.

Cheesecake
Candice Scott

Filling:

* 1 8 oz. cream cheese softened
* 1/2 C sugar
* 1 Egg
* 1/2 t. vanilla

Topping:

* 8 oz. sour cream
* 1/4 C sugar
* 1/2 t. vanilla

* Graham cracker crust

Directions:

Mix the filling ingredients until smooth. Pour into crust and bake 30 minutes at 350. Cool 1/2 hour.
Mix the topping and spread over the filling to edges. Bake for 5 minutes at 325. Cool and chill.

Raspberry Cheesecake Bars
Jody Murdock
Crust
1/2 cup sugar
1/2 cup butter
1 1/4 cup flour

Filling

1 (8 oz) pkg cream cheese, softened
1/2 cup sugar
1/2 tsp almond extract
1 egg

Topping

4 Tbsp seedless raspberry jam

Directions

Heat oven to 350 degrees. Spray 9 inch square pan with cooking spray. Combine ingredients for crust . Mix until crumbly, press into pan. Bake for 15-18 minutes or until edges are lightly golden brown. Meanwhile mix filling ingredients, beat well. When crust is done pour filling on top. Spoon 2 Tbsp jam into the filling but do not disturb the crust. Return to oven and bake an additional 15-20 min or until filling set. Cool 30 min Spread remaining jam over bars. Refrigerate 30 min and cut and enjoy

Slow Cooker Recipes

Mexican Pork

Elena Brower

1 pork roast (whatever cut and size you usually do for your family. (Pork Carnitas can go on sale at Winco for as low as $.79/lb. It's rather fatty, but you can cut off most of the fat, and drain off the rest when it's done cooking.)

1 lb Pinto beans (rinsed)

1 can diced green chilies

2-3 cloves minced garlic

1/2 onion, chopped

Salt and pepper to taste

A little cilantro, chopped, optional

1 Serrano pepper, finely chopped, optional

Put everything in the Crockpot. Cover completely with water (the juice is what adds to it when it's done). Cook on low for about 12 hours, or on high for less if you need it faster. When done, skim the fat off of the top if you want. Use forks to pull the meat apart into shreds. You can serve it however you want. Here are our favorite ideas:

Taco salad, tacos, tamales, quesadillas, enchiladas (this makes the yummiest enchiladas, so I'll include my enchilada sauce recipe!!)

Enchiladas

Elena Brower

Sauce:

2 8oz. cans tomato sauce

1 1/2 cups water

3 tsp. flour

1 1/2 tsp. dried onion flakes

1 tsp. salt

1/2 tsp. chili powder

1/2 tsp. garlic powder

1/2 tsp. pepper

1/2 tsp. paprika

1 Tbs parmesan cheese

Simmer the sauce in med. sauce pan for about 30 minutes, stirring often. Spread some sauce in bottom of 9x13 pan. Place tortillas on bottom of pan, tearing to make them fit in a nice layer. Spoon on some meat, then sprinkle with a little grated cheddar cheese. Spoon more sauce over cheese, then add another layer of tortillas. Continue layering until your pan is full. End with a layer of tortillas, and spoon the rest of the sauce on top, making sure to cover all the tortillas. Bake for 30 minutes at 350. Add grated cheese to the top for the last 5-10 minutes.Slow Cooker Beef

Stroganoff
Jana Freed
(One of Mitch's Favorite Meals - He could have this every week!)

Leftover beef roast cut into bite size strips or beef stew meat
onion, chopped
1 clove garlic, minced
1 (4oz.) can mushrooms
1 can Campbell's Beef Consume
1 can Cream of Mushroom Soup
salt and pepper to taste
1/2 to 1 cup sour cream

Put everything except the sour cream in crock pot. If using stew meat, you don't need to brown. If is seems too thick, add a little water. Remember though that you will be adding sour cream at the end that will thin it some. Cook on low for about 7 or 8 hours. Add sour cream about 15 minutes before serving. Serve over rice. Delicious and so easy! (If using leftover beef roast you don't have to cook it as long, but you can.)

Burrito Chicken (Yummy!)

Nancy Jackson

4 breast of chicken boiled

1 can of chili

1/2 packet of Taco Seasoning

1/2 cup of brown sugar

1/2 cup of sweet jam (apricot/pineapple)

tabasco to taste

Cook on high 3-4 hours (sometimes I switch it to low half way through)

Serve in burrito, on nachos, or on a salad.

Add cheese, cilantro, tomatoes, and fresh squeezed lime.

Slower cooker roast:

Julie John

Mix one package of dry ranch dressing, one package of brown gravy mix, and some Good Seasoning dressing with 1 cup water.

Pour over roast in slow cooker and cook until done.

Lemon Pepper Chicken

Mary Jones

4 boneless skinless chicken breasts (frozen) you can use less

1 stick of butter or Margarine (can substitute with water for less fat)

Sprinkle 1 1/2 T of lemon pepper on chicken.

Cook on high for 3 hours or low for 6 hours.

When cooked, take chicken out and chop into big chunks.

Add 1 package cream cheese(softened) to liquid left in the crockpot.

Add 1 can cream of chicken soup to crockpot.

Mix all together with a wisk and let it warm through.

Put chicken pieces back into crockpot and serve over noodles or rice.

Calico Beans (kind-of like baked beans)

Kristen Mackrory

1 lb. ground beef, browned and drained

14 3/4 oz can of lima beans

15 1/2 oz can of pinto beans (or 2/3 cup dried beans soaked and cooked)

15 1/4 oz can of corn

1/4 cup brown sugar

1 cup ketchup

1 Tbls vinegar

2 tsp prepared mustard

1 medium onion, chopped

Combine all ingredients in a slow cooker. Cover. Cook on High for 3-4 hours.

White Chili (Idid this in a slow cooker and it worked fine. It is YUMMY!

Kristen Mackrory

3 cans great northern beans

3-4 cans chicken broth

3 frozen boneless skinless chicken breasts

3-4 cans grean chiles (peeled and diced)

1-2 cloves garlic

1 medium onion

1 Tbls olive oil

1 tsp ground cumin

1 tsp finely ground Oregano

1/4 tsp paprika

Optional Cayenne pepper

1-2 lbs monterey jack cheese (grated)

salt to taste (wait until chees is added)

In a large pot, saute chopped onions and garlic in olive oil until translucent. Add broth. Drain but don't rinse beans and add. Add green chiles and frozen chicken breasts whole. Simmer until chicken is cooked, stirring only to keep from scorching. Remove chicken and cube or shred, then add it back to the pot. Add spices and cheese and salt to taste. Serve on top of white bite-size Tostitos. Garnish with choice of sour cream, chopped green onion, grated cheese etc. or, my favorite, avocado relish (below).

Avacado relish

1 large avocado peeled & diced

3-4 large Roma tomatoes diced

Juice of 1/2 lime

Fresh Cilantro coarsely chopped

Combine all ingredients in separate bowl.

French Dip Sandwich

Jody Murdock

1-3lb chuck roast

2 cups water

1/2 cup soy sauce

1 tsp dried rosemary

1 tsp thyme

1 tsp garlic powder

1 bay leave

3-4 whole peppercorns

8 French Rolls

Cook 5-6 hours on High, shred meat and enjoy

BBQ Pork Sandwiches

Jana Richards

Ingredients:

1 (14 oz) can beef broth

3 pounds pork boneless ribs country style

1 (18 oz) barbeque sauce (bulls eye original)

Rolls or Bread Slices

Instructions:

Pour can of beef broth into slow cooker, and add boneless ribs. Cook on high heat for 4 hours, or until meat shreds easily. Remove meat, and shred with two forks.

Preheat oven to 350 degrees F. Transfer the shredded pork to a glass pan and stir in barbeque sauce.

Bake in the preheated oven for 25-30 minutes, or until heated through

Serve on Rolls or Bread Slices.

Crockpot Lasagna

Erin Roberts

8 uncooked lasagna noodles

1 pound ground beef (or substitute w/ ground turkey)

1 tsp. Italian seasoning

28-ounce jar spaghetti sauce

1/3 cup water

4-oz. can sliced mushrooms, optional

15 oz. low-fat ricotta cheese

2 cups shredded mozzarella cheese

Brown ground beef in skillet. Drain. Stir in Italian seasoning. Break noodles into thirds. Place half in bottom of greased Crockpot. Spread half of ground beef mixture over noodles in Crockpot. On top of beef, layer 1/2 of sauce, 1/2 of water, 1/2 of mushrooms (opt.), 1/2 of ricotta, and 1/2 of mozzarella cheese. Repeat all layers. Cover. Cook for 5 hours on low.

Tater-Tot Casserole

La Tisha Wammack

1 32 oz bag of frozen tater-tots

1 lb of cooked and cut up chicken

½ t salt

¼ t pepper

1 can green beans

1 can cream of mushroom soup

Onion

½ cup milk

Cheese

Pour the frozen tater-tots into a greased crock pot. In a separate bowl mix together everything except the cheese. Pour the contents of the bowl over the tater-tots. Cook on high for 3 hours or low for about 5. About a half hour before serving add the cheese.

Sweet Breads

Poppyseed Bread

Elena Brower

This is more like cake. I love it, and we actually served it for our wedding reception. It's fun to use food coloring to tint it for different holidays and occasions. A very yummy and versatile bread, even without the glaze!!

3 eggs

1 1/8 c. veg. oil

2 1/2 c. sugar

1 1/2 Tbs. poppy seeds

1 1/2 tsp. vanilla

1 1/2 tsp. almond flavoring

1 1/2 c. milk

3 c. flour

1 1/2 tsp. baking powder

1 tsp. salt

Glaze:

1/4 c. orange juice (I have used lemonade, lime juice, or anything else similar when I don't have o.j.)

2 Tbs. butter

3/4 c. sugar

1/2 tsp. vanilla

1/2 tsp. almond flavoring

Mix the wet ingredients, sugar, and poppy seeds together. Add the flour, b. powder and salt, and mix well for 2 minutes. Scrape sides of bowl as necessary. Grease and flour a Bundt pan. Bake for 1 hour at 350. Test for doneness with toothpick. Cool for 2 minutes in pan, then invert onto a wire cooling rack. Make the glaze in a small sauce pan. Bring to a boil until sugar has dissolved. Use a fork, or skewer to poke holes all over the top of the cake. It doesn't matter if the cake is warm or cool. Spoon or use pastry brush to coat the cake with the warm glaze, making sure to get it into the holes and down all sides of the cake. Serve when completely cool.

You can also make this cake in 2 regular sized loaf pans, and it cooks for about the same amount of time. You can also make it into muffins, or even mini bread loaves, and just adjust the cooking time as necessary.

Banana Bread

Annette Call

1 Cup Sugar

1/2 Cup shortening

2 eggs

2 1/2 Cups flour

1 teaspoon Baking Soda

1/8 teaspoon salt

2-3 ripe bananas

1/2 Cup Chopped Nuts

Beat eggs and add other ingredients. Mix well and place dough in well grease bread pans. Bake at 350 oven for 50 minutes or until done.

Pumpkin Bread

Annette Call

3 Cups Sugar

1 Cup vegetable oil

4 Eggs

1 Large can pumpkin

3 1/2 Cups flour

1 teaspoon baking powder

2 teaspoons salt

1 teaspoon cloves

1 teaspoon nutmeg

1 teaspoon allsice

2 teaspoons soda

2 teaspoons cinnamon

2/3 Cup cold water

Raisins and nuts ( if desired)

Combine sugar, oil and eggs, mix well, add pumpkin. Sift together dry ingredients. Add to pumpkin mixture, then add water. Mix well. Bake in loaf pans, greased and floured. Bake at 350 for 1 hour. Makes 3 loaves.

Daisy Bread

Nancy Jackson

2 1/2 - c. flour

1 T dry yeast

1/4 c. sugar

3/4 t. salt

1/4 c soft butter

3/4 c very hot tap water

1 egg

Combine 1 c flour, sugar, yeast and salt in large mixing bowl. Stir well. Add butter, hot tap water and egg. Beat for 2 minutes. Stir in remaining flour. Knead for 5-10 min. Cover with plastic and let raise for 15-20 minutes. Punch and shape. (I usually braid it into a circle.) Bake at 375 for 10 minutes.

Frosting:

1/2 c powdered sugar

2-3 t. milk, juice or water

Zucchini Bread (This recipe is always moist and never dry!)

Julie John

3 eggs

2 c. sugar (1 may be brown)

1 c. oil (or 1/2 cup applesauce for less fat)

1 tsp. salt

3 c. flour

1 tsp. baking soda

1 tsp. baking powder

1 Tbsp. cinnamon

1 tsp. ground cloves

2 c. grated zucchini

1 c. chopped nuts (optional)

1 c. raisins (optional)

1 c. chocolate chips (not optional!)

1 c. coconut (optional)

Combine eggs. sugar, oil, salt, cinammon and cloves, till light and fluffy. Sift in flour, soda, and baking powder. Mix well. (At this point the batter will be stiff and dry.) Add zucchini and whatever else you want. Pour into 2 loaf pans which have been greased and floured. Bake at 350 for 50-60 minutes. Freezes well.

Banana Bread

Jody Murdock

1 cube butter

1 3/4 C sugar

4 eggs

5 bananas

1 tsp soda

1 tsp vanilla

2 C. flour

Cream butter and sugar together, blend in eggs, add bananas already mashed up, mix in remaining ingredients. Bake @ 350 degrees x 45 minutes. Super moist and yummy!!

Cinnamon Rolls

Jody Murdock

2 cups mashed potatoes

1 cup potatoe water

2 pkg yeast

1 cup shortening

1 scant cup sugar

3 eggs

1 tsp salt

Flour

Mix mashed potatoes, potatoe water, and yeast together in bowl. Let rise 1/2 hour. Make sure potatoes and water are warm but not to hot that they kill the yeast. In another bowl add shortening, sugar, beat in eggs one at a time, then add your salt. Then add enough flour to make a soft dough. Mix both batches together and let rise until real light. Roll out thin and spread with butter, cinnamon, sugar, nuts,or raisins. Roll and slice, put on greased cookie sheet and let raise until about double in size and light. Bake at 350 until lightly browned. Top with your favorite frosting.

Poppy Seed Bread

Jana Richards

Ingredients:

3 cups flour

2 1/4 cups granulated sugar

1 1/2 teaspoons baking powder

1 1/2 teaspoons salt

1 1/2 cups milk

1 1/2 teaspoons vanilla

3 eggs

1 1/8 cups vegetable oil

1 1/2 tablespoons poppy seeds

1 1/2 teaspoons butter extract

1 1/2 teaspoons almond extract

Instructions:

1. Mix together the flour, sugar, baking powder, salt, milk, vanilla and eggs.

2. Mix in the vegetable oil, poppy seeds, butter flavor, & almond flavor

3. Beat for 1 to 2 min

4. Grease 2 loaf pans or 6 small loaf pans

5. Bake at 350’ 45-60 min

6. Cool loaves for 3 min and top with glaze

(Glaze)

1/4 cup orange juice

3/4 cup granulated sugar

1/2 tsp. vanilla

1/2 tsp. butter extract

Monkey Bread

Joy Taylor

6 pkgs. Pillsbury buttermilk biscuits

1 Tbs cinnamon

1 ½ cup sugar

Sauce:

2 cups butter

1 cup white sugar

1 cup brown sugar

2 cup vanilla ice cream

Teach each biscuit into quarters and roll into balls. Roll in cinnamon and sugar (mixed together)

Line your dutch oven or pan with tin foil.

Put some of the sugar/cinnamon in the bottom and roll the dough balls in it as you quarter the biscuits—be sure that the dough gets covered or the biscuits will stick together.

Mix together the sauce ingredients in a pan and bring to a boil. Pour the sauce over the dough.

In a dutch oven—use 15 briquettes on top and 15 briquettes on bottom –cook for about 20 minutes

In the oven put lid on top and bake @375 for approx. 30 minutes

Pistachio Pudding Bread

Holly Williams

1 white cake mix

1 sm. pkg. instant pistachio pudding mix

4 large or jumbo eggs

1/4 cup water

1/2 cup oil

1 cup sour cream

Topping:

Cinnamon and sugar

Mix all ingredients together.

Oil two glass bread pans and sprinkle cinnamon and sugar on the bottom of both pans. Divide the batter between the pans and sprinkle the tops with cinnamon and sugar. Bake at 350 degrees for 40 minutes.

Note: This bread freezes very well.

Harvest Cinnamon Rolls

La Tisha Wammack

1 cup milk (heated approximately 1 minute in microwave)

1/4 cup warm water (110 degrees F.)

1 teaspoon pure vanilla extract

1/2 cup butter, room temperature

2 eggs, room temperature and beaten

1/2 teaspoon salt

1/2 cup sugar

5 cups bread flour

3 teaspoons instant active dry yeast

Cinnamon Filling (see recipe below)

Butter Frosting (see recipe below)

Standup Mixer: In a large bowl or in the bowl of a 5 quart stand mixer, combine all the ingredients in the order given except the Cinnamon Filling and the Butter Frosting. Using a dough hook, mix everything together until a soft dough forms. Turn the dough out onto a lightly oiled surface (I use a nonstick cooking spray), and knead until elastic, approximately 10 minutes. Cover the bowl with plastic wrap and let rest for 10 minutes.

Butter a 9x13x2-inch baking pan; set aside.

After dough has rested, roll and stretch the dough into approximately a 15x24-inch rectangle.

Brush the softened butter from the Cinnamon Filling (see below) over the top of the dough with a rubber spatula. Sprinkle Cinnamon Filling over the butter on the prepared dough.

Starting with long edge, roll up dough; pinch seams to seal. NOTE: Rolling the log too tightly will result in cinnamon rolls whose centers pop up above the rest of them as they bake.

With a knife, lightly mark roll into 1 1/2-inch section. Use a sharp knife (I like to use a serrated knife and saw very gently) or slide a 12-inch piece of dental floss or heavy thread underneath. By bringing the ends of the floss up and criss-crossing them at the top of each mark, you can cut through the roll by pulling the strings in opposite directions. Place cut side up in prepared pan, flattening them only slightly. The unbaked cinnamon rolls should not touch each other before rising and baking. Do not pack the unbaked cinnamon rolls together.

Cover and let rise in a warm place for approximately 45 to 60 minutes or until doubled in size (after rising, rolls should be touching each other and the sides of the pan).

Preheat oven to 350 degrees F. for regular oven or 325 degrees F. for a convection oven.

Bake in a regular oven approximately 20 to 25 minutes in a regular oven until they are a light golden brown.

Remove from oven and let cool slightly. Spread Butter Frosting over the cinnamon rolls while still warm. Serve warm.

Yields 15 cinnamon rolls.

CINNAMON FILLING:

1/2 cup butter, softened

1 cup firmly-packed brown sugar

4 to 5 tablespoons ground cinnamon

3/4 to 1 cup chopped nuts (optional)

In a bowl, combine brown sugar and cinnamon well; stir in chopped nuts (optional).

BUTTER FROSTING:

2 ounces cream cheese, room temperature

1/4 cup butter, room temperature

1 cup powdered (confectioners) sugar

1/2 teaspoons pure vanilla extract

1/8 teaspoon lemon extract or oil (optional)

In a medium bowl, combine cream cheese and butter until creamy. Add powdered sugar, vanilla extract, and lemon extract or oil until well mixed and creamy. Refrigerate frosting until ready to use and then bring to room temperature before spreading.

Zucchini/Squash Bread

La Tisha Wammack

1 ½ C all-purpose flour

1 t ground cinnamon

½ t baking soda

¼ t baking powder

¼ t salt

1 C sugar

1 C finely shredded, unpeeled zucchini (or squash)

¼ C cooking oil

1 egg

½ C chopped walnuts or pecans (optional)

Combine flour, cinnamon, baking soda, baking powder and salt. Slowly add in sugar, zucchini, oil, and egg. Stir until just mixed, the batter should be lumpy. Fold in the walnuts or pecans.

Spoon into greased loaf pan. Bake for 55-60 minutes in 350°. Cool completely, then wrap and store overnight.

This recipe is great in the summer when zucchini and squash are in season.