Cinnamon Rolls (aka Melt in your Mouth Heart Attacks)

Seriously, from dough, to filling, to frosting, this recipe took 7 STICKS of butter!

Ready for the oven

I recently lost 12 pounds on my mission to shed 40 and I'm convinced that just ONE of these cinnamon rolls would put all 12 of those pounds and then some right back on me. That's why I repeat this mantra when I look at them...

Ingredients:

1 cup sugar

1 cup butter, melted

1 Tablespoon salt

5 eggs

½ cup milk

2 Tablespoons yeast

2 and ½ cup warm water

12 cups flour

Filling:

1 and ½ cup butter

2 cups brown sugar

2 teaspoons cinnamon (I doubled that)

2 Tablespoons light corn syrup

2 Tablespoons water

For Dough: Dissolve yeast in warm water. 

Mix sugar, salt and butter. Add eggs and milk and beat well. 

 

Add yeast mixture; mix in flour. Knead to make smooth elastic dough. 

Let rise until double. 

Divide dough in half. 

Roll one half into a rectangle ¼ inch thick. 

My little helper

Cover with filling. 

Roll up (starting with long edge) and slice into 1 inch rolls. 

Put a little filling into the pans and place rolls in pan.

 Let rise again. Bake at 350 degrees for 20-25 minutes.

The two in the back are covered with cream cheese frosting and the two in front are covered with caramel frosting

Cream Cheese Frosting

4 cups powdered sugar

4 ounces cream cheese

½ cup butter, softened

1 teaspoon vanilla

3-4 Tablespoons milk

Mix all ingredients together and frost cooled cinnamon rolls.

Iced Coffee (Another great potluck contribution!)

Iced Coffee

4 cups strongly brewed hot coffee (regular or decaf)
1 cup granulated sugar
1-2 teaspoons vanilla
Ice
Milk

Pour strongly brewed hot coffee into 1-gallon pitcher. Add sugar and stir until dissolved. Add vanilla. Add enough ice to fill pitcher to 1/3 or 1/2 full. Pour milk into pitcher until full. Stir well and serve immediately. (If taking to a potluck, use a thermal drink container so it stays cold.) People will love you at the family reunion or summer holiday gathering for providing this special treat.)

Homemade Cream of Chicken Soup

Homemade Condensed Cream of Chicken Soup - The BEST ever. I don't plan on buying condensed cream of chicken soup ever again.

A flavorful condensed cream of chicken soup base recipe for use in dishes that call for canned creamed soups. Yield: 3 cups (about 2 cans)

Ingredients:

1 1/2 cups chicken broth*

1/2 teaspoon poultry seasoning

1/4 teaspoon onion powder** (I used Wildtree's Onion and Chive Blend)

1/4 teaspoon garlic powder*** (I used Wildtree's California Style Garlic and Pepper Blend in place of the garlic powder and the pepper and salt)

1/8 teaspoon black pepper

1/4 teaspoon salt (or less; taste to test)

1/4 teaspoon parsley

dash of paprika

1 1/2 cups milk

3/4 cup flour

Instructions:

1. In medium-sized saucepan, boil chicken broth, 1/2 cup of the milk, and the seasonings for a minute or two (longer if using fresh onions or garlic).

2. In a bowl, whisk together the remaining 1 cup of milk and flour. Add to boiling mixture and continue whisking briskly until mixture boils and thickens.

Additional Notes:

*I use the broth from my oven-roasted chicken. Refrigerate broth and then take fat off the top. If you're using chicken bouillon + water for your broth, you may want to add a little extra seasonings, such as lemon pepper, extra garlic, or seasoned salt, since my broth normally has bits of those in it. You can also add bits of chicken, but if you have good rich chicken broth, you probably won't need any chicken in it.

**Or, diced onions (boil with broth for a few minutes)

***Or, fresh minced garlic (boil with broth for a few minutes)

This recipe was featured in 10 Fabulous Foods We Make At Home (Not Buy!) :)

Preparation Time:

5 minutes

Cooking Time:

10-15 minutes