Homemade Cinnabon Cinnamon Rolls

Homemade Cinnabon Cinnamon Rolls (this is from my friend Jennifer Edinger)

• 1 (1/4 ounce) package dry yeast

• 1 cup warm milk

• 1/2 cup granulated sugar

• 1/3 cup margarine

• 1 teaspoon salt

• 2 eggs

• 4 cups flour

FILLING

• 1 cup packed brown sugar

• 2 1/2 tablespoons cinnamon

• 1/3 cup margarine, softened

ICING

• 8 tablespoons margarine

• 1 1/2 cups powdered sugar

• 1/4 cup cream cheese

• 1/2 teaspoon vanilla

• 1/8 teaspoon salt

Directions:

For the rolls, dissolve the yeast in the warm milk in a large bowl.

1. Add sugar, margarine salt, eggs, and flour, mix well.
2. Knead the dough into a large ball, using your hands dusted lightly with flour.
3. Put in a bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size.
4. Roll the dough out on a lightly floured surface, until it is approx 21 inches long by 16 inches wide.
5. It should be approx 1/4 thick.
6. Preheat oven to 400 degrees.
7. To make filling, combine the brown sugar and cinnamon in a bowl.
8. Spread the softened margarine over the surface of the dough, then sprinkle the brown sugar and cinnamon evenly over the surface.
9. Working carefully, from the long edge, roll the dough down to the bottom edge.
10. Cut the dough into 1 3/4 inch slices, and place in a lightly greased baking pan.
11. Bake for 10 minutes or until light golden brown.
12. While the rolls are baking combine the icing ingredients.
13. Beat well with an electric mixer until fluffy.
14. When the rolls are done, spread generously with icing.

Chinese Pepper Steak

Chinese Pepper Steak

By: Joy Boudreau

1 lb. beef steak cut into thin strips
1 Tblsp oil + 1 Tblsp
1 tsp. soy sauce + 2 Tblsp
1 tsp freshly grated ginger
2 cloves garlic
1 tsp salt
1/4 cup chopped onion
2 whole green peppers
6 oz. mushrooms
1 Tblsp cornstarch
1/2 tsp. coarsely ground peppercorns
additional salt to taste
buttered white rice


Marinade beef strips in oil, 1 tsp soy sauce, ginger, garlic, and salt. In a hot skillet or wok add
additional oil and sautee onion until limp. Add green pepper, mushrooms, and cornstarch, and
sautee until edges are darkened, then add additional soy sauce until combined. Add peppercorns
and beef with marinade and stir-fry until beef is medium-done Salt to taste. Top over cooked
buttered rice.

CHEESY CHICKEN CHOWDER

CHEESY CHICKEN CHOWDER

3 cups chicken broth
2 cups diced peeled potatoes
1 cup diced carrots
1 cup diced celery
1/2 cup diced onion
1-1/2 teaspoons salt
1/4 teaspoon pepper
1/4 cup butter or margarine
1/3 cup all-purpose flour
2 cups milk
2 cups (about 8 ounces) shredded Cheddar cheese
2 cups diced cooked chicken

In a 4-quart saucepan, bring chicken broth to a boil. Reduce heat; add potatoes, carrots, celery, onion, salt and pepper. Cover and simmer for 15 minutes or until vegetables are tender. Meanwhile, melt butter in a medium saucepan; add flour and mix well. Gradually stir in milk; cook over low heat until slightly thickened. Stir in cheese and cook until melted; add to broth along with chicken. Cook and stir over low heat until heated through. 6 TO 8 SERVINGS

Tar Heel Pie - Joy Boudreau

Tar Heel Pie

1 cup chocolate chips
1 stick butter, melted
1 tsp. Vanilla
1/2 cup plain flour
1/2 cup white sugar
1/2 cup brown sugar
2 eggs, beaten

Pour warm butter over chocolate chips and stir. Belnd all remaining ingredients and stir into chocolate chip mixture. Pour into unbaked pie shell. Bake in 350* oven for 30-40 minutes. From the kitchen of Natalie Morgan

Caramelized Onion & White Bean Flatbread

from Eatingwell.com (link above)
6 servings

Active Time: 30 minutes

Total Time: 45 minutes

Ingredients

• 3 tablespoons extra-virgin olive oil
• 1 large onion, thinly sliced lengthwise
• 1/4 teaspoon salt
• 20 ounces prepared whole-wheat pizza dough, (see Note), thawed if frozen
• 2 tablespoons minced fresh oregano, or 2 teaspoons dried
• 1/2 teaspoon freshly ground pepper
• 1 15-ounce can white beans, rinsed (see Note)
• 3 tablespoons water
• 2 teaspoons white-wine vinegar
• 2 plum tomatoes, thinly sliced
• 1 cup finely shredded smoked Gouda, or Cheddar cheese
• 2 tablespoons pepitas, (see Note), optional

Preparation

1. Place oven rack in the lowest position; preheat to 450°F. Coat a large noninsulated baking sheet with cooking spray.
2. Combine oil, onion and salt in a medium saucepan. Cover and cook over medium-high heat, stirring often, until the onion is softened, 5 to 7 minutes. Reduce heat to medium-low, uncover and cook, stirring occasionally, until very soft and golden, 5 to 8 minutes more.
3. Meanwhile, roll out dough on a lightly floured surface to the size of the baking sheet. Transfer to the baking sheet. Bake until puffed and lightly crisped on the bottom, 8 to 10 minutes.
4. Stir oregano and pepper into the onion. Transfer half the onion to a small bowl. Add beans to the remaining onion; cook over medium heat, stirring often, until heated through, 2 to 3 minutes. Transfer the bean mixture to a food processor, add water and vinegar and pulse until a coarse paste forms.
5. Spread the bean paste over the pizza crust. Top with the reserved onion, tomatoes, cheese and pepitas, if using. Bake on the bottom rack until the crust is crispy and golden and the cheese is melted, 11 to 13 minutes. Slice and serve.

Tips & Notes

• Notes: Look for whole-wheat pizza-dough balls at your supermarket. Check the ingredient list to make sure the dough doesn't contain any hydrogenated oils. Or visit eatingwell.com for an easy pizza-dough recipe.
• While we love the convenience of canned beans, they tend to be high in sodium. Give them a good rinse before adding to a recipe to rid them of some of their sodium (up to 35 percent) or opt for low-sodium or no-salt-added varieties. (Our recipes are analyzed with rinsed, regular canned beans.) Or, if you have the time, cook your own beans from scratch. You'll find our Bean Cooking Guide at eatingwell.com/guides.
• Hulled pumpkin seeds, also known as pepitas, are dusky green and have a delicate nutty flavor. They can be found in the natural-food or bulk sections of many supermarkets.

Supreme Beef Casserole

1 lb ground beef

2 cloves garlic

2 14oz cans Italian seasoned stewed tomatos, diced

1 8 oz can tomato sauce

2 t sugar

2 t garlic salt

1 8 oz package cream cheese

5 oz egg noodles

1 c sour cream

1 bunch green onion

1 c grated cheddar

Brown and drain beef, add garlic, tomatoes, sauce, sugar, and garlic salt, simmer slowly. Cook and drain noodles. While noodles cook, combine cream cheese, sour cream and green onion. Add hot noodles and mix well.

In a 2 quart dish, layer sauce, noodles, cheddar cheese, repeat. Top with cheddar.

Bake at 350 for 35 min.

Cauliflower Soup and Garlic and Cheese Sourdough Dippers

By: Dianna Sweede Aucoin
From: The Barefoot Contessa on foodnetwork.com

Healthy and delicious! Cauliflower soup and Garlic and Cheese sourdough dippers

Soup Ingredients
• Coarse salt and coarse black pepper
• 1 tablespoon extra-virgin olive oil
• 3 tablespoons butter
• 2 sm. (or 1 lg) heads cauliflower, cut into sm. bunches of florets
• 3 ribs celery and leafy tops from the heart of stalk, finely chopped
• 1 medium onion, chopped
• 2 tablespoons chopped fresh thyme leaves
• 2 tablespoons all-purpose flour
• 1 quart chicken broth
• 1 cup half-and-half or whole milk
• Hot sauce, optional
• 3 tablespoons chopped fresh parsley leaves or chives, for garnish
• 1/2 cup grated Parmesan, for passing at the table

Dippers:
• 3 sandwich size sourdough English muffins split
(recommended: Thomas' brand)
• 3 tablespoons butter
• 1 garlic clove, minced
• Grated cheddar and Parmesan
• Paprika

Directions
In a large pot, heat up the olive oil and 2 tablespoons of the butter, over medium heat. Season with salt and pepper. Add the cauliflower florets and stir with a wooden spoon. Add celery, onion and thyme and cook for 3 minutes. Push the vegetables to 1 side of the pot. Melt 1 more tablespoon of butter on empty side of pot and add flour to the butter. Cook for 1 minute, stirring the flour in the butter. Mix in chicken broth and half-and-half. Bring up to a simmer and cook for 15 minutes. Puree soup using an emersion blender, food processor or blender and return to pot. I like to leave it a little chunky. Check seasoning and add a dash of hot sauce, if desired.

Garnish soup with hot pepper sauce, chopped parsley or chives and serve with grated cheese to sprinkle on top.

Preheat broiler.

Toast English muffin halves and then place on a cookie sheet. In a small saucepan, melt the butter with the garlic over low heat. Brush toasted muffins with garlic butter and top with lots of grated cheddar and Parmesan cheeses. Sprinkle a little paprika over toasts, then place under broiler until cheeses are melted and browned.

Serve cheesy toasts with soup for dipping.