Miller and Paine Cinnamon Roll Recipe

MILLER AND PAINE CINNAMON ROLLS


2 C. milk                                     2 pkgs. yeast

2 b eaten eggs                             2 tsp. salt

1 C. sugar                                   8 C. flour

¼ C. melted margarine                ½ C. warm water



Dissolve yeast in warm water. Combine eggs, milk, sugar, melted margarine and salt. Add softened yeast. Gradually stir in flour. Knead then cover and place in a warm place.

Let rise until double in bulk. Punch down and let rise again. Divide dough and roll into 36 X 6 in strips. Spread with melted margarine, white sugar and cinnamon. Roll up jelly roll style and cut into 1 inch slices.

Cover bottom of loaf pan with ¼ C. melted margarine and 1/3 C. brown sugar. Place 6 rolls in each pan, brush tops of rolls with melted margarine and sprinkle again with white sugar and cinnamon. Let rise until double in bulk.

Bake for 15 minutes at 400 degrees.

Yield 4 dozen.

Variations:

Pecan rolls – add ½ C. pecans to each pan before putting in rolls

Brown sugar icing – 1 cube butter, 1 C. brown sugar, ½ C. milk. Put in double boiler until sugar is dissolved. Put in mixer and thicken with powdered sugar (about 2 cups). Add 1 tsp. vanilla.

Oh My Goodness Corn Muffins!!

2 cups cornmeal
1 (9-ounce) package yellow cake mix
2 teaspoons baking powder
1 teaspoon salt
1/8 teaspoon cayenne pepper
1/2 cup milk
1/2 cup buttermilk
1/4 cup vegetable oil
2 eggs, beaten
2 tablespoons light brown sugar
2 tablespoons honey
1 tablespoon mayonnaise
honey glaze (recipe below)
Mix yellow cornmeal, stone-ground cornmeal, cake mix, baking powder, salt and cayenne pepper in bowl. Combine milk, buttermilk, oil, eggs, brown sugar and honey in a bowl. Mix well. Add to cornmeal mixture and mix gently. There should be no lumps, but do not overmix. Fold in the mayonnaise. Let rest, covered, in the refrigerator for 30 minutes or overnight.
Preheat oven to 400 degrees. Spoon cold batter into muffin tin or a cast iron skillet. Bake 25-30 minutes or until a knife inserted comes out clean and the top is golden brown. Drizzle with honey glaze. Yield: 9 servings.

I'm telling ya...the best part of these is the top...I'm gonna find me one of those 'muffin top' pans...I'm not kidding!!!

(If you use paper wrappers, spray lightly with oil before filling or you will leave a good part of your muffins stuck to the wrappers)

Honey Glaze
1 stick butter melted
1/4 cup honey

(Can be stored in fridge if you don't want to use it all or just want some made ahead)

Easy Mexi Crockpot Soup

Easy Mexi Crockpot Soup 1 can rotel
1 can corn
1 can black beans (drained & rinsed)
2 frozen chicken breasts
8 oz lite cream cheese
1 pkg dry ranch dressing
1 T cumin
1 t onion powder
1 t chili powder
Put in crockpot on medium for 6 to 8 hours. Shred chicken....enjoy!

This is going to work with me today. This is 3X the recipe for the big oval crockpot. They all loved it last time and could not be easier! We serve with tortilla chips for the crackers. =)

"Whipped Cream" frosting for 100 cupcakes

1/2 cup flour
4 cups whole milk
Place flour in saucepan and pour a little milk into flour, stirring to get rid of lumps. Continue stirring in milk. Cook over low heat, stirring constantly, until thickened like heavy cream. Let cool or refrigerate overnight.

4 cups sugar
2 cups butter
2 cups Crisco shortening (not butter flavored)
2 T. clear vanilla
2 t. almond flavoring
Whip all together until like whipped cream. Slowly add the milk mixture and beat until the consistency of whipped cream.

Best made a few hours up to a few days ahead. Store in refrigerator. Bring to room temp to frost.

Frost 100 plus cupcakes! =)

Corn Bread Muffins

Honey Cornbread Muffins
Recipe courtesy The Neelys
Prep Time: 10 min Inactive Prep Time: -- Cook Time: 15 min
Serves: 12 muffins

Ingredients
1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1/2 cup granulated sugar
1 teaspoon salt
1 cup whole milk
2 large eggs
1/2 stick butter, melted
1/4 cup honey
Special equipment: paper muffin cups and a 12-cup muffin tin
Directions
Preheat oven to 400 degrees F.

Into a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt. In another bowl, whisk together the whole milk, eggs, butter, and honey. Add the wet to the dry ingredients and stir until just mixed.

Place muffin paper liners in a 12-cup muffin tin. Evenly divide the cornbread mixture into the papers. Bake for 15 minutes, until golden.

(I know I will be sprinkling the tops with a generous amount of sugar before baking as I love them that way....I'll let you know how they turn out! )

Chalupa Recipe | Taste of Home Recipes

I keep roast pork in the freezer. I get a 9-10 lb loin and roast it with 4 envelopes of onion soup mix and black pepper, throw it in the crock pot on low overnight and tear it up and put in freezer bags. I plan on using about 4 cups of roast (2 pkgs from the freezer, thawed) and adding 2 cans of pinto or black beans or mix of the two and about 1 cup water and spices onions garlic and chilies and throwing it in the crock pot on high for about an hour. I can see putting about a tablespoon of spicy ranch on a tortilla and adding these ingredients, too. This looks yummy!

Chalupa Recipe Taste of Home Recipes
Chalupa Recipe


Cook: 8 hour 20 min.Ingredients
1 cup dried pinto beans
3-1/2 cups water
1/4 cup chopped onion
1 can (4 ounces) chopped green chilies
1 garlic clove, minced
1 tablespoon chili powder
1-1/2 teaspoons salt
1-1/2 teaspoons ground cumin
1/2 teaspoon dried oregano
1 boneless pork shoulder butt roast (1-1/2 pounds)
1 package (10-1/2 ounces) corn chips
1/4 cup sliced green onions
Shredded lettuce
Shredded cheddar cheese
Chopped fresh tomatoes
Salsa
Directions
Place beans and enough water to cover in a 3-qt. saucepan. Bring to a boil; boil for 2 minutes. Remove from the heat; let stand for 1 hour. Drain beans and discard liquid.
In a 3-qt. slow cooker, combine water, onion, chilies, garlic, chili powder, salt, cumin and oregano. Add roast and beans. Cover and cook on high for 2 hours. Reduce heat to low and cook 6 hours longer or until pork is very tender.
Remove roast and shred with a fork. Drain beans, reserving cooking liquid in a saucepan. Combine beans and meat; set aside. Skim and discard fat from cooking liquid; bring to a boil. boil, uncovered, for 20 minutes or until reduced to 1-1/2 cups. Add meat and bean mixture; heat through.
To serve, spoon meat mixture over corn chips; top with green onions, lettuce, cheese, tomatoes and salsa. Yield: 6-8 servings.



Nutrition Facts: 1 serving (1 cup) equals 393 calories, 19 g fat (3 g saturated fat), 35 mg cholesterol, 680 mg sodium, 37 g carbohydrate, 8 g fiber, 18 g protein.

Strawberry Lemon Bars....

Don't these look absolutely yummy?!!! I was blog snoopin' and came across these and had to snag the recipe. Amy, email me a few fresh lemons, wouldya?! =) I AM going to make these..soon!!

Strawberry Lemonade Bars
Crust
1/4 cup sugar
1/2 cup butter, room temperature
1 1/2 cups all purpose flour
1/4 tsp salt



Filling
1 cup fresh lemon juice
2-3 tsp lemon zest
1/2 cup pureed strawberries (about 3/4 cup berries)
1 1/4 cups sugar
4 large eggs
1/4 cup all purpose flour
1/2 tsp baking powder
1/4 tsp salt

Preheat oven to 350F. Lightly grease a 9×13-inch baking pan (or use the Baker’s Edge pan, if you have one).
Begin by making the crust.
In a large bowl, cream together sugar and butter, until smooth and fluffy. Working at a low speed, gradually beat in flour and salt until mixture is crumbly. Pour into prepared pan and press into an even layer. Bake for about 17 minutes, until set at the edges.
While the crust bakes, prepare the filling.
In the bowl of a food processor, combine lemon juice, lemon zest, strawberry puree, sugar and eggs and process until smooth. Add in flour, baking powder and salt, then pulse until smooth.
Gently pour the filling over the hot crust when it has finished baking. Return pan to oven and bake for 23-26 minutes, until the filling is set (There will be a light colored “crust” on top from the sugar in the custard – nothing to worry about).
Cool completely before slicing and use a damp knife to ensure clean slices.
Store bars in the refrigerator, especially on a hot day.
Makes 24 bars.

Summer Corn Fettuccine

I will be making this one with corn in the freezer....wow looked so yummy!!! =) Definately not low carb, but a treat indeed!

Summer Corn Fettuccine
Recipe courtesy Rachael Ray

.Prep Time:10 minInactive Prep Time:--Cook Time:20 minLevel:
EasyServes:
4 to 6 servings.Directions
This pasta tastes like corn chowder, a summer favorite of mine. Bring home a bushel of corn at summers end and cook, scrape and freeze summer fresh flavor by making your own frozen corn kernels.


Ingredients
•Salt
•1 pound fettuccine
•Extra-virgin olive oil, for drizzling
•6 slices smoky bacon, chopped
•6 ears corn on the cob, shucked
•3 shallots, finely chopped
•1 small red bell pepper, seeded and chopped
•Freshly ground black pepper
•1 cup half-and-half or cream - whatever you put in your morning coffee
•1/2 cup chicken stock or dry white wine
•2 tablespoons chopped fresh thyme leaves
•A few dashes hot sauce or 1 or 2 pinches cayenne pepper
•1 cup grated Parmigiano-Reggiano or Pecorino Romano
•1/2 cup torn sweet basil leaves or 1/4 cup chopped tarragon leaves
Bring a large pot of water to boil over medium heat. Salt the water, add the pasta and cook to al dente.

Meanwhile, heat a large skillet with a drizzle of extra-virgin olive oil over medium to medium-high heat. Add the bacon and cook a few minutes until rendered and crisp. Put a small bowl inverted into a large bowl, steady the corn cobs on the smaller bowl and scrape the ears. Add 3/4 of the scraped corn and any corn liquid to the pan with the bacon. Add the shallots and red pepper and liberally season with salt and pepper, to taste. Cook until the vegetables are tender, 5 to 6 minutes.

Add the remaining corn and half-and-half to a food processor and puree until smooth.

Pour the stock or wine into the corn and vegetables, and simmer over low heat for a minute to reduce. Stir in the thyme and corn-cream mixture and cook for 3 to 4 minutes, stirring frequently, to thicken. Add the hot sauce or cayenne and season with salt and pepper, to taste.

Drain the pasta and add it to a large serving bowl. Pour in the sauce, add a couple of handfuls of cheese, about 1/2 cup and toss. Top with torn basil or chopped tarragon and pass the remaining cheese at the table.

Taco Soup

I snagged this recipe from Kate off of Facebook. Thought I would put it here for now so I don't lose it


Recipe: Taco Soup
From: Kate from Marti Carey
Makes: a lot

1 ½ lbs. ground beef – browned & drained well
½ onion chopped (or more Kate says)
1 can corn - drained
1 can black beans - drained
1 can chili beans (don’t drain)
1 can chopped tomatoes (Kate used 28 oz can)
1 can Rotel (Kate used mild & it is plenty spicy for wimps like her ☺)
1 can chopped green chilies
1 pkg. dry Ranch dressing
1 pkg. taco seasoning
1 c. water.

Cook hamburger and onion until browned. Drain well. Add the rest of the ingredients and cook until hot.**

Top with grated cheese and sour cream (or not Kate says).

Great with cornbread.... or fritos!

**Kate says: I threw the cooked hamburger and onions in the crock pot. Dumped everything else in. Set the crock pot on low. And we ate 5 hours later. Reheats well too.

Not that I even like fish...mind you.....

I am trying to find high protien, low carb recipes and thought I would plop them in here..so I can find them and if anyone else wants to try it....go right ahead!! I'll let you know later what the crew thought.... =)


Baked Cod

Submitted By: Taste of Home Test Kitchen
Prep Time: 10 Minutes
Cook Time: 10 Minutes Ready In: 20 Minutes
Servings: 2


"These fish fillets are quick to fix...and they bake in no time! Brushed with ranch salad dressing and coated with seasoned stuffing crumbs and parsley, the cod fillets are moist and flavorful. Our Test Kitchen sized the recipe to feed just two."


Ingredients:
1 cup seasoned stuffing croutons, crushed ( I used crushed garlic melba toast cuz I had that)
1 tablespoon minced fresh parsley (omitted cuz cute farmer can't have it)
2 (6 ounce) fillets cod 1 tablespoon reduced-fat ranch salad dressing
Refrigerated butter-flavored spray*

Directions:
1. In a shallow bowl, combine the crushed croutons and parsley. Brush cod with salad dressing, then coat with crumb mixture. Spritz with butter-flavored spray. Place in an 11-in. x 7-in. x 2-in. baking dish coated with nonstick cooking spray. Bake, uncovered, at 400 degrees F for 10-15 minutes or until fish flakes easily with a fork.

The boys are having corn from this summer and I am having a veggie blend I am putting in the oven when I put the fish in....which they are not very fond of.....

Feels Like Fall....Soup Weather

I have never even made this soup before, but want to be able to find the recipe again, so I'll share it! =) I can sure see shredded cabbage in this as well, and love the thought of fresh cilantro and I'll be throwing a little cumin in here as well... =)










Protein Power Soup Diet Soup

Makes 4 servings.

It’s so quick to make, you may want to whip up a couple of batches at once to last several days. Freeze portions in zip freezer bags or freezer containers if you need to keep it longer.


2 tablespoons olive oil

1 clove garlic, diced fine

1/2 small yellow onion, diced small

1 small carrot, diced

2 ribs celery, diced

1 medium (or 2 small) zucchini squash*, diced

1 can (about 14 ounces) diced tomatoes with seasoning (basil/onion, onion/garlic, Italian seasoning, etc)

1 quart chicken broth (with salt and spices if available, if not, add the following: 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/8 teaspoon cayenne pepper, 1/2 teaspoon dried basil, 1/4 teaspoon onion powder)

1 pound skinless, boneless chicken tenders, cut into 1/2″ chunks, sprinkled with salt and pepper.

1-2 tablespoons chopped fresh cilantro or parsley (optional)


1. In a soup pot, sauté onion in olive oil over medium heat. After about a minute add the garlic and continue cooking until they are both translucent.

2. Add the chicken and sauté until opaque.

3. Add the carrot, celery, and zucchini and sauté until slightly softened (about 5 minutes) stirring them often to prevent burning.

4. Add the tomatoes, with their juice, and the broth.

5. Bring to a boil, then turn down and simmer until all vegetables are tender.

6. At serving time, if desired, add a tablespoon or two of chopped fresh cilantro or parsley to brighten the flavor.

Protein per serving = 27.5 grams

Effective Carb per serving = 14 grams

Calories per serving = 345

*Note: This version calls for zucchini, but you could just as easily substitute a cup of broccoli or cauliflower or yellow summer squash or a mixture of all three veggies or a big double handful of fresh spinach leaves for about the same carb cost. I usually use whatever veggies I have the most of on hand or that I need to use up because we’re heading out of town. It’s all delicious and nutritious!

Zucchini Days...... =)

Patients and co-workers have been bringing in the fruits of their gardens these past couple of weeks and we have been eating it up!! The cucumbers have been fabulous and now the zucchini have been coming in abundantly!! =) We have even sliced up a few tomatoes, radishes and cukes and get out the spicy ranch for our snacks through the day at work. We were invited out to friends for supper, so I offered to bring some 'crisp' for dessert!! =) hehe I did sneak a bit for Michael and I to try to see if it would pass. Tastes just like apple crisp!! =) I'll grill some next, but have to watch the peeling cuz cute farmer can't have tons of green stuff.... =)

Zucchini "Apple" Crisp

8 cups pealed sliced zucchini (seeds removed and sliced like apple slices)
1 cup sugar
2 teaspoons cinnamon

Mix together and pour into 9x13 baking dish.

Topping:

1 cup softened butter
1 ½ cups brown sugar
1 ½ cups oatmeal
1 ½ cup flour
½ teaspoon baking powder
½ teaspoon baking soda

Combine until crumbly and sprinkle over zucchini mixture. Bake at 350° for 50 - 60 minutes or until topping is golden brown and juices are bubbly around edges.

My guys like it topped with ice cream. (My 'crisps' are heavy on the 'crisp' =)

Southwest Sour Cream Dressing

1/2 c. lite ranch dressing
1 pint lite sour cream
2 t. cumin
2 t. Cayenne pepper
2 t. taco seasoning
2 t. chili powder
2 t. garlic powder ( I actually used about half & half garlic salt)

Stir to blend and wait at least 2 hours to let the flavors get together. I put it in squeeze bottle.

Jackie and I had the best southwest veggie wraps at La.zlos on Tuesday and I wanted to duplicate them when the girls come. (I think the guys will probably want traditional tacos, but you never know....the guys at work LOVED them today!

The wraps were a large tortilla (honey whole wheat today), this sauce, lettuce, diced tomato, thin sliced avocado, red onion, corn (thawed frozen or fresh), black beans, Uncle Bens ready to serve spanish rice, shredded cheese, and I had a little can of sliced black olives. Yum!!

Pineapple Salsa.....Amy & Cheryl...you would LOVE this!

Maybe you all have had this before, but one of our patients brought a bowl to work a few weeks ago and we snarfed it down in a couple of hours. One of the girls asked her how to make it and I saw the recipe briefly, but forgot to copy it down, so I made my own version (trying to remember the ingredients she gave...) Hers did not have the fresh cilantro..I just love that flavor....and I don't think she had the salt and cumin...I just experimented...

I made a bowl of it to share at work today, and it is a keeper!!

Pineapple Salsa

2 cans crushed pineapple (drained...and fresh would be even better!!)
1 sorano pepper (seeded and chopped)
1 jalapeno pepper (seeded and chopped)
1/2 cup diced red onion
1/2 red bell pepper, chopped
2-3 T. chopped fresh cilantro
1/2 t. salt
1/4 t. cumin
2 T. lime juice (I only had lemon juice and was fine)

Mix all in bowl and serve with corn chips. YUM!

Harvest Pumpkin Bars

Pumpkin Bars

4 eggs
2 cups sugar
1 cup oil
2 cups pumpkin (or 1-15oz. can)
2 cups flour
2 t. baking soda
1 t. baking powder
2 t. cinnamon
½ t. salt
¼ t. allspice
¼ cloves

Mix liquid ingredients. Slowly mix in dry ingredients. Pour into prepared sheet pan. Bake at 350° for 25 min. Cool and frost.

Cream Cheese Icing

3 oz. softened (lite) cream cheese
1½ T softened butter
1 t. vanilla
2 cups powdered sugar

Mix with mixer and spread over cooled bars. (Can be thinned with a little white corn syrup or milk if needed). Sprinkle with chopped walnuts or pecans. I have also just dusted these bars with powdered sugar when I did not have the frosting ingredients on hand.

tip:
Homemade Baking Pan Grease
Mix equal parts: Oil, flour, shortening (Crisco) ...I use one cup each...... and store in sealed container in refrigerator. Brush generously on pans with pastry brush. It is about the consistency of whipped cream (not as airy and a little more runny). Works like a charm! Forget that greasing and flouring pans! I keep mine in a big recycled peanut butter jar. Keeps forever. Just dip the pastry brush in and head for the pans! =)

Birdy Buns...

From Taste of Home (Bread Birds) (I also love them made with the oatmeal roll recipe!)


TIME: Prep: 35 min. + rising Bake: 25 min.

Ingredients:
3 to 3-1/2 cups bread flour (no substitutes), divided
1/4 cup sugar
1 package (1/4 ounce) active dry yeast
1 teaspoon salt
1/4 cup butter or margarine
1/2 cup milk
1/2 cup water
1/2 teaspoon almond extract
1 egg, lightly beaten
16 slivered almonds
32 currants

HONEY BUTTER:
1/4 cup butter or margarine, softened
2 tablespoons honey

Directions: In a large mixing bowl, combine 1 cup flour, sugar, yeast and salt. In a saucepan, melt butter. Add milk and water; heat to 120°-125°. Add to flour mixture and mix well. Stir in extract and egg; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch the dough down; divide into 16 pieces. To shape birds, roll each piece into a 10-in. rope; tie into a knot. Cut one end a few times with a scissors to form tail feathers. Tuck in the other end of the nose to form beak. Place on a greased baking sheet. Cover and let rise until almost doubled, about 30 minutes. Bake at 350° for 17-20 minutes or until golden brown. Combine honey butter ingredients; brush over the hot rolls. Return to the oven for 3 minutes. With a toothpick, make small holes for the beak and eyes. Insert a slivered almond for the beak and currants for eyes. Serve with remaining honey butter if desired. Yield: 16 rolls.

(I go ahead and put my eyes and beaks in before baking.....)