The best day of your life on a plate with frosting.

I used my breadmaker on the dough setting to start out with add:

3 1/2 cups flour

1/3 cup brown sugar

1 1/2 tsp cinnamon

1 1/2 tsp salt

1 pkg yeast

1/2 cup water mixed with 1/2 cup milk heated for 1 minute and 20 seconds in the microwave on high.

3 Tablespoons canola oil

let you bread machine knead and rise for you.

Roll the dough out and spread butter or magarine over it. Cover with brown sugar and cinnamon. Roll up and cut with floss. Let rise again in a 13x9 inch baking pan. Preheat oven to 350* cook until golden brown (mine took about 20 minutes).

Frosting:

3 oz cream cheese

1/4 cup butter

1 1/2 cup powdered sugar

1/2 tsp vanilla

1/8 tsp salt

mix together while rolls are baking and frost before serving. These taste just like cinnabon!!!

Zesty Tacos

1 lb ground beef
1 cup water
1 envelope taco seasoning
8 taco shells
1 can (15 1/2 oz.) black-eyed peas, rinsed and drained
1 cup chopped tomatoes
1 cup shredded lettuce
1 cup shredded cheddar cheese
1/2 cup zesty Italian salad dressing

In a large skillet, cook beef over medium heat. Drain. Stir in water and taco seasoning. Bring to a boil and then reduce heat and cook for 4-5 minutes. Add black-eyed peas and italian dressing.
After peas are heated through remove from heat.

Spoon into taco shells, add lettuce, tomatoes and cheese.

We loved it!

Grilling recipes needed.

Since I finally have a grill I need some recipes. Marie and Caleb grilled potatoes and chicken on Sunday. How did you do the potatoes?
I love you all. Mom

Lindsey chicken and twice baked potatoes

I got this delicious chicken marinade recipe from my neighbor, so Pantera calls it "Lindsey's chicken."

1 cup oil
3/4 cup soy sauce
3/4 cup ketchup
1/2 cup white vinegar
1 tsp. sugar
1 tsp. pepper
2 tsp. garlic salt
parsley

Shake it up and let it sit. Grill and enjoy!

Twice baked potatoes:

6 good sized potatoes, cleaned and poked with a fork

Microwave 10-15 minutes, turning occasionally until baked potato soft. Remove top third of potatoes, discard. With bottom 2/3, scoop out the middle and place in a large bowl, saving the peel in a baking pan.
Add to potato middle:
1/2 cup butter or margarine
1/2 cup sour cream
1/2 cup shredded cheese
1/8 cup milk
pepper
garlic salt

Mix well, if it is to dry add more milk. Refill potato skins with the mixture and top with more shredded cheese. Bake at 350* for 15 minutes or microwave for 7 minutes, until cheese has melted. You can add chicken and broccoli to make an entire meal in a potato...mmm.

Turkey recipes

Dad and I cooked a turkey on Sunday. We have been using the turkey pretty well this week. I made turkey enchiladas. ( The ladies I work with call them gringa enchiladas.) I usually don't roll them but I had small flour tortillas and rolled the turkey, cream of chicken soup, milk, green chilis and cheese and put goo on the top. They were great. I also made turkey alfredo pasta. It would have been great but I used wierd bow tie pasta and it just didn't taste that good. If you have some recipes to help me use the rest of the turkey just post it girls!
Love, Mom

Just when I thought I couldn't love my crockpot any more...

On Sunday a lady at church was giving away pinto beans, so I took a bag to see what I could do with them. After the Thanksgiving 2007 incident (you all remember, Andrew Cobabe tried to do Meredith in, by telling her to release a nozzle to get some pressure out and it exploded!) I am terrified of pressure cookers so I thought refried beans were out of the question. I looked it up online just to see and I found the EASIEST and TASTIEST refried bean recipe ever!!!

3 cups pinto beans, rinsed
9 cups water
season to taste, here is what I used: I can diced green chili's, garlic salt, ground cumin, and chili powder.

Cook on high for 8 hours. Drain beans and reserve liquid. Beat beans on low with a hand mixer adding liquid to achieve desired texture. Serves 15. And there you have refried beans minus the effort!

The Amazing Feat I Will Be Attempting Tonight....COOKING!

Aren't you all so proud of me?! I'm actually posting...on a cooking blog! (these are the things I do to avoid studying...) So I was craving Oregano's Alfredo The Dark and have spent the last half hour trying to bootleg a copy of their recipe. Here's the closest I could get. I do believe you should try it all with me! The picture looks scrumptious-no?


Alfredo The Dark

1T oil

2 cloves of garlic, diced

1/2 of a medium onion, diced

1 chicken breast, diced

1 cup prepared alfredo sauce (you could make your own)

1 cup milk

1 chipotle pepper, diced, with 1 T adobo sauce (you can buy these in a can at most grocery stores)

1 T maple syrup

2 1/2 cups cooked penne (you can use whatever pasta you want)

cilantro for a garnish

In a large skillet, heat oil over medium heat, adding garlic and onions. Saute until translucent, then add chicken and brown. Reduce heat and add alfredo sauce and milk. Add chipotle, adobo, and maple syrup. Reduce sauce until it is the consistency that you prefer. Serve over pasta and garnish with cilantro.