Cinnamon Rolls

(Lion House Cookbook)

Ingredients:
2 1/2 c. water
1/2 c. vegetable oil
3 eggs
1 t. vanilla
1/2 c. nonfat dry milk
2 T. active dry yeast
1 c. sugar
1 T. salt
7 c. flour
1/2 c. sugar
2 t. cinnamon
1/2 c. butter, melted


I made half a recipe and got 13 rolls out of it.

Place water, oil, eggs, vanilla, and dry milk powder in the large bowl of an electric stand mixer (I just used a hand mixer) and stir vigorously until milk is dissolved. Sprinkle yeast over liquid mixture, then add the 1 c. sugar, salt, and flour.

Put dough hook on mixer (I just used a hand mixer again) and mix for 10-15 minutes at low speed. The dough will be very sticky. Cover bowl with plastic wrap and let rise until doubled in size, 30-60 minutes. Turn dough out onto a well-floured surface and roll out into a rectangle shape. Brush with melted butter. Sprinkle with sugar and cinnamon.

Roll up rectangle lengthwise and cut into 1 inch strips. Using floss to cut them makes for an easy clean cut. Thanks Mom. :)

Grease a cookie sheet and place rolls on cookie sheet. Cover and let rise until doubled in size, 1-1 1/2 hours. Bake at 375 for 12-14 minutes.

Cream Cheese Frosting:

2 packages cream cheese, softened

1/2 c. butter, softened

5 c. powdered sugar

2 t. vanilla

Mix together and spread over rolls while still hot. Enjoy!

Potato Corn Chowder

Pretty sure this is my new favorite soup. Yum, yum, yummy!

Ingredients:
1-2 T. olive oil
1 red pepper chopped (I, surprisingly, LOVED this ingredient)
1 med onion chopped
3 cloves minced garlic
4 c. chicken broth
3 T. flour
1 can corn
3 potatoes peeled, chopped, and boiled
4 oz. cream cheese, softened
1 c. milk
1/2 t. salt
1 c. shredded cheddar cheese

Saute onions and peppers in oil until tender (5 minutes). Stir in garlic and cook for 3 minutes more. Whisk in flour then pour in broth. Bring to a low boil, stirring often, then reduce heat to low. Add corn and potatoes. In a separate bowl whisk milk and cream cheese together until smooth. Add to soup along with salt and shredded cheese. Heat on low until cheese is melted. Enjoy!

Southwest Chicken Wraps

I'm not sure where I found this recipe, but I added to it a little and it was delicious.  It would probably be an easy one to freeze and store for later too.  Best of all it was super easy and I had most things on hand.

3 cups chopped chicken (about 4 breasts)
1 cup salsa
1 1/2 tsp chili powder
1/4 tsp garlic powder
1 cup shredded cheddar cheese
1 can black beans

Combine all ingredients and heat through.  Serve in tortillas and top with tomatoes, cheese, lettuce, and onion.

*I added salt and pepper, canned corn, green chilis, and extra cheese to the recipe and it seriously was fabulous.  I also served it in whole grain tortillas and before dessert I felt very healthy.  :)

Sloppy Joes

I used to hate sloppy joes.. but I have since matured and now I really love and even crave them.  :)  I have this really great recipe... Enjoy!

1 lb hamburger
1/4 onion, chopped
1/2 cup brown sugar (this is why it's so good...)
1 8 oz can tomato sauce
1 T prepared mustard
1/4 tsp celery salt
1 tsp worcestershire sauce

Brown hamburger and onion together in a pan and season with salt and pepper.  Mix together the remaining ingredients and then add to the meat and onion.  Serve in hamburger buns and enjoy!

Fresh Pico De Gallo/Salsa

Ingredients:
5 c. chopped tomatoes
3 c. chopped peppers (I used around 3 c. of bell peppers + 3 jalapeno peppers)
2 c. onions chopped
1/2 c. vinegar
1 1/2 t. salt
1/4 t. pepper
1/2 bunch cilantro
1/2 T. cumin
2 cloves minced garlic

Combine all ingredients. Mix thoroughly. Enjoy!

Creamy Mashed Potatoes

Ingredients:

4 medium potatoes, peeled and cubed

2 tablespoons of butter, softened

1 tablespoon of milk

3 ounces of cream cheese, softened

salt

garlic powder

Steps:

1. Place potatoes in a sauce pan and cover with water.

2. Add 1 teaspoon of salt and boil gently until the potatoes are tender.

3. Drain the potatoes and return to the sauce pan.

4. Add butter, milk and cream cheese to the potatoes.

5. Mash until fluffy.

6. Flavor with salt and garlic powder to taste.

These will keep well in the fridge for a few days or can be frozen. I will usually double or triple the recipe and then freeze them so we can have homemade mashed potatoes whenever!

BBQ Meatloaf

This is one of the hubsy's favorite meals...

Ingredients:

2 eggs

2 lbs ground beef

1 package of Stove Top (I usually use the cornbread flavor, but any flavor works)

1 cup of water

BBQ sauce

Steps:

1. Preheat your oven to 375*.

2. In a small bowl, beat your eggs so they'll be easy to incorporate into the meat.

3. Combine your ground beef, stuffing mix, water, beaten eggs, and 1/4 cup BBQ sauce in a large bowl.

4. Mix all of the ingredients until well blended.

5. Shape your meat into a large loaf in a 13x9 inch pan. (This lets you pour out the grease...)

6. Top your meatloaf with BBQ sauce until it is completely covered with a thin layer.

7. Bake for 1 hour.