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Giant Cinnamon Rolls

4/3/2021

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Many of you have been blessed with a three-day weekend.  Why not add something special to the Easter festivities?  Total family bonding time making these!


2 packages (1/4 ounce each) quick-rise yeast
1/2 cup warm water (110° to 115°)
2 teaspoons honey
1-1/2 cups warm 2% milk (110° to 115°)
1/2 cup sugar
1/2 cup butter, softened
1/2 cup mashed potatoes
3 large eggs, room temperature, lightly beaten
2 teaspoons salt
7-1/2 to 8 cups all-purpose flour

FILLING:
1 cup packed brown sugar
2 tablespoons ground cinnamon
1-1/2 teaspoons all-purpose flour
Dash salt
1/2 cup butter, softened

VANILLA ICING:
3 cups confectioners' sugar
1/4 cup 2% milk
1 teaspoon vanilla bean paste or vanilla extract
Dash salt


In a small bowl, dissolve yeast in warm water and honey. In a large bowl, combine milk, sugar, butter, potatoes, eggs, salt, yeast mixture and 4 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased large bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.

For filling, combine brown sugar, cinnamon, flour and salt. Punch down dough. Turn onto a lightly floured surface; roll into a 24x12-in. rectangle. Spread butter to within 1/2 in. of edges; sprinkle with brown sugar mixture. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices.

Place in 2 greased 13x9-in. baking pans (6 slices per pan), cut side down. Cover with kitchen towels; let rise in a warm place until doubled, about 30 minutes.
Preheat oven to 350°. Bake until lightly browned, 25-30 minutes, covering loosely with foil during the last 10 minutes of baking. Cool in pan 30 minutes. In a small bowl, mix icing ingredients; drizzle over rolls.

SOUL
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Easter: Omelet Waffles with Sausage Cheese Sauce

4/3/2021

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Waffles are fun to make, so I decided to make this waffle omelette recipe! They are topped with browned sausage, onions, peppers and a chunky cheesy sauce. They are the perfect choice when you want to have breakfast for dinner.

  • 1 pound bulk pork sausage
  • 1/2 pound whole fresh mushrooms, chopped
  • 1/2 cup chopped onion
  • 1/2 cup chopped sweet red pepper
  • 2 tablespoons all-purpose flour
  • 2 cups half-and-half cream, divided
  • 1 teaspoon seasoned salt, divided
  • 1 cup shredded sharp cheddar cheese
  • 8 large eggs, room temperature
  • 1 tablespoon minced fresh parsley

Preheat waffle maker. In a large skillet, cook sausage, mushrooms, onion and red pepper over medium heat until sausage is no longer pink and vegetables are tender, 8-10 minutes, breaking up sausage into crumbles; drain. Remove from heat and keep warm.

Meanwhile, in a large saucepan, whisk flour, 1-3/4 cups cream and 1/2 teaspoon seasoned salt until smooth. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes. Stir in cheese and 1 cup sausage mixture until cheese is melted. Remove from heat and keep warm.
​
In a large bowl, whisk eggs and the remaining 1/4 cup cream and 1/2 teaspoon seasoned salt until blended. Bake in a well-greased waffle maker until golden brown, 2-3 minutes. Serve with sausage mixture and cheese sauce; sprinkle with parsley.


California Olive Ranch
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Chicken Biscuit Skillet

3/23/2021

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If you have a chicken pot pie lover in your family then this treat is going to lighten the load.  Made with all the special ingredients in a traditional pot pie, it can be put together without the fuss of a pie crust.


1 tablespoon butter
1/3 cup chopped onion
1/4 cup all-purpose flour
1 can (10-1/2 ounces) condensed chicken broth, undiluted
1/4 cup fat-free milk
1/8 teaspoon pepper
2 cups shredded cooked chicken breast
2 cups frozen peas and carrots or mixed vegetables, thawed
1 tube (12 ounces) refrigerated buttermilk biscuits, quartered



Preheat oven to 400°. Melt butter in a 10-in. cast-iron or other ovenproof skillet over medium-high heat. Add onion; cook and stir until tender, 2-3 minutes.
​
In a small bowl, mix flour, broth, milk and pepper until smooth; stir into pan. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Add the chicken and peas and carrots; heat through. Arrange biscuits over stew. Bake until biscuits are golden brown, 15-20 minutes.

No Fine Print Wine
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Coconut Molasses Pie

3/13/2021

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This is an old coveted recipe handed down from many generations.  The tangy molasses works delightfully coupled with the sweet coconut topping.  A real winner!


1 cup packed light brown sugar
1 cup sour cream
1/2 cup dark corn syrup
1/2 cup dark molasses
2 large eggs, room temperature, lightly beaten
1/4 cup 2% milk
2 tablespoons all-purpose flour
1/4 teaspoon baking soda
1-1/2 cups sweetened shredded coconut
1 frozen deep-dish pie crust (9 inches)
Whipped cream, optional

​Preheat oven to 350°. In a large bowl, combine the first 8 ingredients. Stir in coconut. Pour into crust; cover edges loosely with foil. Bake until center is set, 45-55 minutes. Remove foil; cool on a wire rack. If desired, serve with whipped cream.

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Air Fryer Almond Chicken

3/6/2021

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I bought an air fryer oven about six months ago, after seeing it on television. We have used it at least twice a week and love how delicious the food has been. The chicken recipes that we have tried are especially good because of how moist it remains. We started a low-carb diet and did not want to use bread crumbs so we tried the chicken with almonds and it is a favorite now.

  • 1 large egg
  • 1/4 cup buttermilk
  • 1 teaspoon garlic salt
  • 1/2 teaspoon pepper
  • 1 cup slivered almonds, finely chopped
  • 2 boneless skinless chicken breast halves (6 ounces each)

Preheat air fryer to 350°. In a shallow bowl, whisk egg, buttermilk, garlic salt and pepper. Place almonds in another shallow bowl. Dip chicken into egg mixture, then into almonds, patting to help coating adhere.
​
Place chicken in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until a thermometer inserted in chicken reads at least 165°, 15-18 minutes. If desired, serve with ranch dressing, barbecue sauce or mustard.


G2G Limited - Go2Games
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Pennsylvania Chocolate Funny Cake

2/28/2021

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A light vanilla cake is baked in a pie crust, with a fudgy chocolate layer that sinks from the top to settle below the cake as it bakes. It’s a curious kind of dessert, for sure, but with charming simplicity.

For the crust:
3 cups all-purpose flour
1 tsp. salt
1/2 cup cold shortening, cubed
1/2 cup cold unsalted butter, cubed
6 to 8 Tbsp. ice water

For the cake layer:
1/2 cup shortening
2 cups sugar
2 large eggs, room temperature
1 tsp. vanilla extract
2 cups all-purpose flour
2 tsp. baking powder
1 cup whole milk

For the chocolate layer:
1 cup sugar
1/3 cup baking cocoa
1 cup boiling water
1/2 tsp. vanilla extract

This recipe makes two pies, so enjoy one and give one to a friend (along with the recipe).

Step 1: Make Your Pastry Dough

In a large bowl, mix flour and salt; cut in shortening and butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk. Wrap; refrigerate for at least an hour or up to overnight.
If you like, you can use a premade pie crust to cut down on prep time.

Step 2: Roll It Out

On a lightly floured surface, roll half of the dough to an eighth-inch-thick circle; transfer to a nine-inch deep-dish pie plate. Trim crust to a half-inch beyond rim of plate; flute edge. Repeat with remaining dough. Refrigerate 30 minutes.

Step 3: Make Your Cake Batter

Meanwhile, preheat oven to 375°F. In a large bowl, beat shortening and sugar until crumbly. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour and baking powder; add to creamed mixture alternately with milk, beating well after each addition. Divide batter between pie plates.

Step 4: Pour on the Chocolate

For the chocolate layer, in a small bowl, combine sugar and cocoa. Whisk in boiling water and vanilla until sugar is dissolved. Pour over cake layers.

Step 5: Bake It Up!

Bake until a toothpick inserted in the center comes out clean, 40-45 minutes. Cool completely on wire racks.
​
When you pull it from the oven, you’ll see the chocolate layer has “flipped” to the bottom! How fun is that? The result is a fluffy cake with just a hint of sweetness sitting atop a rich, chocolatey layer and a flaky, golden crust. Slice it up and share your own sweet memories.



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Cornish Pasties

2/20/2021

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My Great-Aunt Gladys was from a small mining town in England where pasties were popular. I loved to watch her craft each Cornish pasty, as she made them in different sizes depending on who was eating. Serve with a green salad to make a wonderful meal.


3 cups all-purpose flour
1-1/2 teaspoons salt
3/4 teaspoon baking powder
1 cup shortening
8 to 10 tablespoons ice water

FILLING:
1 pound beef top round steak, cut into 1/2-inch pieces
1-1/2 cups finely chopped onion
1-1/2 cups cubed peeled potatoes (1/2-inch cubes)
1-1/2 cups chopped peeled turnips (1/2-inch cubes)
1 teaspoon salt
1/4 teaspoon pepper
4 tablespoons butter
1/2 cup evaporated milk, optional
Ketchup

​In a large bowl, mix flour, salt and baking powder; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate for 30 minutes.
Preheat oven to 375°. In another large bowl, combine beef, onion, potatoes, turnips, salt and pepper. Divide dough into 4 equal portions. On a lightly floured surface, roll 1 portion into a 9-in. circle. Mound 1-1/2 cups filling on half of circle; dot with 1 tablespoon butter. Moisten edges with water; fold dough over filling and press edges with a fork to seal.

Place on a parchment-lined rimmed 15x10x1-in. baking pan. Repeat with remaining dough, filling and butter. Cut slits in tops of pasties. Bake 30 minutes. If desired, pour milk into slits. Bake until golden brown, 20-30 minutes longer. Serve with ketchup.



Smarty Had A Party
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Cheddar Ham Soup

2/6/2021

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I knew this ham soup recipe was a keeper when my mother-in-law asked for it! The hearty soup—chock-full of leftover ham, veggies and cheese—is creamy and comforting. And even though the recipe makes enough to feed a crowd, don’t expect it to last more than one meal! 


2 cups diced peeled potatoes
2 cups water
1/2 cup sliced carrot
1/4 cup chopped onion
1/4 cup butter, cubed
1/4 cup all-purpose flour
2 cups 2% milk
1/4 to 1/2 teaspoon salt
1/4 teaspoon pepper
2 cups shredded cheddar cheese
1-1/2 cups cubed fully cooked ham
1 cup frozen peas


In a large saucepan, combine the potatoes, water, carrot and onion. Bring to a boil. Reduce heat; cover and cook until tender, 10-15 minutes.
​
Meanwhile, in another saucepan, melt butter. Stir in flour until smooth. Gradually add the milk, salt and pepper. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in cheese until melted. Stir into undrained potato mixture. Add ham and peas; heat through.


Camp Chef
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Creamy Ham and Cheese Casserole

1/23/2021

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I felt so proud when I created this recipe, which my husband loved! Leftover ham, convenient cooking creme and garlic-herb seasoning make this pasta toss so delicious.


8 ounces uncooked wide egg noodles
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 carton (8 ounces) spreadable cream cheese
1 cup plus 2 tablespoons 2% milk
1/2 teaspoon garlic-herb seasoning blend
1/4 teaspoon pepper
3 cups cubed fully cooked ham
2 cups shredded Monterey Jack cheese


Preheat oven to 350°. Cook noodles according to package directions. Meanwhile, combine soup, cream cheese, milk and seasonings; add ham. Drain noodles. Add to ham mixture and mix well.
​
Transfer to a 13x9-in. baking dish coated with cooking spray; sprinkle with cheese. Bake, uncovered, until heated through, 20-25 minutes.

Medterra
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Slow Cooked Ham

1/23/2021

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Entertaining doesn't get much easier than serving this tasty five-ingredient ham from the slow cooker. And the leftovers are delicious in casseroles! 


1/2 cup packed brown sugar
1 teaspoon ground mustard
1 teaspoon prepared horseradish
2 tablespoons plus 1/4 cup cola, divided
1 fully cooked boneless ham (5 to 6 pounds), cut in half

  • In a small bowl, combine the brown sugar, mustard, horseradish and 2 tablespoons cola. Rub over ham. Transfer to a 5-qt. slow cooker; add remaining cola to slow cooker. Cover and cook on low until a thermometer reads 140°, 6-8 hours.



Outdoor Cooking
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    Food Facts

    Today 1 in 7 families, 46 million people, rely on food pantries and meal service programs to feed themselves and their families. Hunger exists in literally every county in America, It's an urban problem, it's a suburban problem, and it's a rural problem. People who come to food banks are hard workers. They are employed. They are the school bus drivers, lab techs, receptionists, and sanitation engineers.They just can't make ends meet. Find nutritious ways to do that here.

    Author

    Valerie Bourbour is a writer/blogger and certified English teacher.  She enjoys finding new recipes that are thrifty so that readers can create desired food budgets in today's economy.

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