Cinnamon Rolls

Here is the cinnamon roll recipe I used for Jude's "Sip 'n' See". I wanted to post it b/c its super easy and they were good! The only thing I would do that is different, is cover them after the alloted cook time if you need to cook them longer. Mine weren't quite finished in the middle, so I put them back in (and my mom warned me to cover them, but I didn't listen...typical child!) and they burned a little on top. Ugh...not so pretty, but they were good. "Easy Cinnamon Rolls" (I think I got this recipe from my high school friend) 1 pkg Rhodes Cinnamon Rolls 1/2 c. sugar 1/2 c. brown sugar 1 stsick butter 1 c. vanilla ice cream 1/2 c. chopped pecans Place frozen rolls in a 9x13 pan. Mix all other ingredients in a medium sauce pan andbring to a boil. Pour mixture over rolls and place in cold oven overnight. Next morning turn oven to 325 and bake for 30 minutes. Drizzle Rhodes topping over rolls.

Hot Chicken Salad

from Toni Martin

4 c. cooked chicken
¾ c. mayo
1 tsp. salt
2 c. chopped celery
2 T. lemon juice
1 tsp. chopped onion
2 oz. pimento
1 c. shredded cheddar
2/3 c. almonds – sliced
1 can cream of chicken soup
1 ½ c. crushed potato chips

Combine all ingredients except chips, cheese and almonds.

Refrigerate ‘til ready to go in the oven. Top with cheese, chips and almonds.

Bake 20-25 min at 400 degrees.

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This was SUPER easy and a huge hit! Ken and I even ate leftovers for a few days (b/c I made too much) and we LOVED it! I served it with a green salad and rolls. Enjoy!

Roman-Style Chicken

by Giada di Laurentis

I got this AMAZING recipe from "Keeping Up With The Joneses". Her picture of it (which you see below) looked FABULOUS and I couldn't wait to try it!!!! And try it, we did....for our anniversary! :) This will definitely be something that we make again and again....and it may just end up as a tradition for our anniversary!!!!Roman-Style Chicken
4 boneless, skinless chicken breasts
salt and pepper
1/4 cup olive oil
1 red bell pepper, sliced
1 yellow/orange bell pepper, sliced
1 bag/carton sliced mushrooms
3 oz. prosciutto, chopped (I used about 5-6 slices turkey bacon)
2 garlic cloves, chopped
1 (15 oz) can diced tomatoes
1/2 cup white wine (I use the white cooking wine from Walmart)
1 tsp thyme
1 tsp oregano
1/2 cup chicken stock
2 Tbsp capers
1/4 cup chopped, fresh flat-leaf parsley leaves

1. Season the chicken with salt and pepper. In a heavy, large skillet, heat the olive oil over medium heat. Once the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.

2. Kepping the same pan over medium heat, add the peppers, mushrooms and prosciutto (bacon) and cook until the peppers and mushrooms have browned and the prosciutto is crisp, about 5 minutes. (When I make it again, I will cook the bacon a little before I put the vegetables in). Add the garlic and cook for about 1 minute. Add the tomatoes, wine and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan.

3. Return the chicken to the skillet and add the stock. Bring to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20-30 minutes.

4. If serving immediately, add the capers and parsley. Stir to combine and serve. If making ahead of time, transfer chicken and sauce to storage container, col and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.

I served over garlic mashed potatoes! IT WAS FABULOUS!!!!!! Enjoy!!!!

Cresent Roll Chicken Pockets

from Stephanie (my mom)

6 oz cream cheese (I used all 8 oz)
4 Tbls milk
2 Tbls butter
4 cups shredded chicken
1/2 c. finely chopped celery (I used about 2 Tbls)
2 Tbls minced onion
1/2 tsp salt
dash of pepper
2 (8 oz) cans cresent rolls (I used 3 cans)
2 Tbls butter (I used spray butter for this part)

I put the chicken in the crockpot with water on high for 4 hours. Then I took the chicken out, drained the pot, and shredded the chicken. I put the shredded chicken BACK IN THE CROCK POT and left the pot on "low". Add all ingredients to the crockpot (except the last 2 ingredients).

Preheat oven to 350 degrees. Separate each can of the cresent rolls into 4 rectangles (not 8 triangles). Press the preforations together so its one single piece of dough. Soon about 1/2 cup (I think mine were closer to 1/4 cup...it made more) of the cream cheese/chicken mixture on to the center of each rectangle of dough. Bring all the edges to the center so that the chicken mixture is enclosed in the dough. Place the filled pockets on an ungreased (I greased mine just to be safe) cookie sheet, seam side down. Brush (spray) the tops with butter. Bake for 25-30 minutes.
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These are amazing! And a few people have asked me for the recipe! I hope you all enjoy them!!!

Pasta Salad

From Rachel Shreffler

2 pkgs tortellini (I used rotini)
1 (8oz) can artichoke hearts, chopped (not marinated)
1 can diced tomatoes, drained
1 c. feta cheese
1/2 c. black olives
1/2 c. chopped pecans

Dressing:
1/4 c. balsamic vinegar
1/2 c. olive oil
(I used 3/4 c. of a balsamic/oil salad dressing instead of getting the above 2 ingredients individually)
3 cloves garlic
1 Tbls basil
1 tsp dill (didn't use)

Combine all ingredients and refrigerate.
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I'm not a fan of pasta salad, so I probably won't be making this very often. I made it for a bridal shower and everyone liked it. Thought I would pass it along to all of you! :) Its a fancier version of a normal pasta salad. Good for special occassions.

Beer Bread

from Angie Neff

3 1/2 cups of self-rising flour
1/2 cup sugar
1 (12 oz) bottle warm beer

Preheat oven to 375. Mix all ingredients and place in a greased loaf pan. Bake for 55 minutes (maybe a little longer depending on your oven).

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This is a SUPER easy recipe!!!! And its amazingly YUMMY! I've tried a few different kinds of beer and don't have a "favorite" one. They have all been really good!

Jalapeno-Popper Mac and Cheese

For the life of me, I can't remember where I got this. It was from somewhere online b/c I saved it to my computer. If you know who you are...I'm Sorry!!!!

Salt & Pepper
1 pound of pasta (I used macaroni)
1 chicken breast, cooked and chopped
Extra Virgin Olive Oil (I used spray butter)
3 Jalapeno Peppers, seeded and thinly sliced
2 Serrano chilies, seeded and thinly sliced
2 cloves garlic, chopped
1 1/2 cups whole milk (I used skim milk)
8 ozs of Cream Cheese (I used low-fat)
2 Tablespoons dried minced onions (I used fresh onion, chopped)
2 cups shredded monterey jack cheese

1.) Bring a large pot of water to boil, salt it, add the pasta and cook until al dente. Drain and return to pot. (This is where I added cooked chicken and the chopped fresh green onion).

2.) In a skillet, heat a drizzle of EVOO over medium heat. Add the jalapenos, serranos and garlic and cook until tender (about 5 minutes). Add to the pasta.

3.) Preheat your broiler. In a saucepan, combine the milk and cream cheese (dried minced onions if you are using them instead of fresh) over medium-low heat, cook until smooth (about 5 minutes). I seasoned this mixture with salt and pepper. Stir into the pasta.

4.) Transfer the pasta into a baking dish and broil until browned, about 3 minutes.

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I will DEFINITELY make this again! It was easy and REALLY yummy!!!!

Scoth-A-Roos!

From Tia Wallace

1 cup sugar
1 cup light corn syrup
1 cup peanut butter
6 cups rice krispies
1 cup chocolate chips
1 cup butterscotch chips

Spray a 9x13 baking dish with "Pam".

In a medium saucepan on low-medium heat, melt sugar in light corn syrup. Once melted and smooth, add peanut butter. When peanut butter has melted into the mixture, remove from heat and add the rice krispies. Mix thoroughly and then pour into 9x13 dish. Pat down until the rice krispies are evenly distributed.

Place chocolate chips and butterscotch chips in a microwave safe bowl. Heat chips for 30 seconds and stir. Repeat this process until completely melted...be careful not to burn. Once melted, spread over the rice krispies. Let the chocolate set before serving.
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Will I make this again?
YES!!!!! Its amazingly fantastic!!!! :)

Taco Soup

I got this recipe from my Secret Sister at church

2 cans pinto beans, not drained
1 can black beans, drained and rinsed
1 can whole kernal corn
1 can rotel
1 large can petite diced tomatoes
1 pound shredded chicken or ground beef, cooked
1 pkg taco seasoning
1 can cheddar cheese soup (optional)

In large stock pot, boil chicken and shred OR brown ground beef, then drain the meat of water or grease. Once meat is cooked, add the taco seasoning and 1/4 cup of water. Then add all remaining ingredients. Bring to a boil. Reduce heat and simmer for 30 minutes.

This recipe can also be put in a crockpot. Once the meat is cooked, just add all ingredients into crock pot. Cook on low heat for 6-8 hours, or high heat for 4-5 hours.
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What I did:

1. I actually had the ingredients written down and no directions, so the directions above are how I cooked it. Haven't tried it in the crock pot yet, but I'm a crock pot lover....so I'm sure that's how I will do it next time.

2. I did NOT add the cheddar cheese soup. I probably will next time, but I felt like I had made too many high calorie meals that week, so I left it out to save on calories.
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Did we like it?

YES! It was really good and really easy!!! I served it with cornbread. I will definitely make this again!