Homemade Chili

Credits: All pictures taken by Me!

Oreo Chocolate Pudding Pie

Credits: All pictures taken by Me!

Cinnamon Rolls

(I got this recipe from my Mother in law)

Basic Roll Dough

• 1 package active dry yeast
• 1/4 cup warm water

***

• 1 cup milk, scalded
• 1/4 up sugar
• 1/4 cup shortening
• 1 teaspoon salt
• 3 1/2 cups sifted all-purpose flour
• 1 egg

Soften yeast in warm water (110 degrees). Combine milk, sugar, shortening, and salt; cool to lukewarm. Add 1 1/2 cups of flour; beat well. Beat in yeast & egg. Gradually add remaining flour to form soft dough, beating well. Place in greased bowl, turning once to grease surface. Cover and let rise till doubled (1 1/2 to 2 hours). Turn onto lightly floured surface & shape as desired. Cover & let shaped rolls raise until doubled (30 to 45 minutes). Bake on greased baking sheet or in greased muffin pans in hot oven (400 degrees) for 12 to 15 minutes. Makes 2 dozen cloverleafs, or 1 dozen parker house rolls.

Cinnamon Roll Filling (I double the filling)

• 1/4 cup brown sugar
• 2 tablespoons butter, melted
• 1 teaspoon ground cinnamon
• Raisins (optional)

I add all of these ingredients, and then spread it over the dough.

Yvonne's special instructions: I put 1/4 cup hot water into a measuring cup (I run it hot from the tap. If your water is really hot, don't let it get too hot.) Then I pour in the yeast, a shake of salt & a touch of sugar then slightly stir with a toothpick (I do this to feed the yeast, & it grows better). Now your yeast is starting to activate. Pour your milk in a saucepan, and turn to high for just a few minutes. When little bubbles form around the sides, it's scalded. Don't let it go too long, or it burns. It just needs to be pretty warm. While it heats, I add the sugar, salt, & shortening into the bowl. Then pour in the milk, add 2 cups of flour, and stir well. Then I crack the egg, beat it with a fork, add it to the bowl, then add the yeast last. It should be pretty frothy now. Stir vigorously for a few minutes. This begins the glutton process, and then add a little flour and stir, until you add flour and Knead with your hands. I put a little shortening on my hands to keep them from getting too sticky. Keep kneading until dough is smooth & bounces back when pushed down. Spray pam, or spread shortening around bowl & some on top of dough. Put a dish towel over the top of the bowl & let rise. After the first rising, roll the dough onto a floured surface to make a rectangle. If you keep the dough thicker (like a half inch, and cut the slices bigger, it will make better rolls.) After dough is rolled out spread the cinnamon & sugar mixture over the top, roll the dough the long way (the short sides will be at the top & bottom. Then cut in about 1 1/2" slices. Place them on a greased cookie sheet to rise the second time - don't cover. I place them close together, and they rise up high and have soft edges. (Only about 1/2 inch between each slice). Now bake as directed. As soon as they are finished, turn out onto a board, wash the pan (I use oven mits), dry the pan, and return the rolls back into the pan. This keeps them from sticking to the pan.

Cinnamon Roll Glaze

• 4 Tablespoons Powdered sugar
• Shortening
• Milk
• Vanilla extract
• Imitation almond extract

I pour the powdered sugar into a bowl, add a few tablespoons of shortening, and little milk, along with vanilla & almond flavoring. Stir with a spoon vigorously to break up the shortening. If it is too dry & thick add a little milk, if it is too runny, add a little powdered sugar. After I've placed the rolls back into the cookie sheet, and they've cooled, I pour the glaze over the top.

Credits: All pictures taken by Me!

Triple Chocolate Bliss Cake

Prep Time: 20 min Total Time: 2 hours Makes: 18 servings, one slice each

Ingredients:

• 1 package (2-layer size) Chocolate cake mix or make your own Chocolate cake mix
• 1 cup sour cream
• 1 package (4-serving size) Jello Chocolate flavor instant pudding and pie filling
• 4 eggs
• 1/2 cup oil
• 1/2 cup water
• 3 cups thawed cool whip whipped tipping, divided
• 1 package (8 squares) Baker's Semi-Sweet baking chocolate
• 1 1/2 cups raspberries

Directions

1. PREHEAT oven to 350. Lightly grease 12 cup fluted tube pan or 10 in tube pan. Beat all ingredients except whipped topping, chocolate and raspberries in large bowl with electric mixer on low speed just until moistened. Beat on medium speed 2 minutes scraping bowl occasionally.
2. BAKE 50 minutes to 1 hour or until wooden toothpick inserted near center comes out clean. Cool in pan for 10 minutes. Loosen cake from side of pan with knife or metal spatula and gently remove cake. Cool cake completely on wire rack. Place on serving plate.
3. RESERVE 2 tablespoons of the whipped topping. Microwave remaining whipped topping and chocolate in microwaveable bowl on HIGH 1-1/2 minutes or until chocolate is completely melted and mixture is well blended, stirring after each minute. Drizzle over cake. Immediately drop reserved whipped topping, by scant teaspoonfuls, around top of cake; create star shape by drawing wooden toothpick through middle several times. Spoon raspberries into center of cake. Store leftover cake in refrigerator.

Credits: Picture taken by Me Ü

Rainbow Jello Mold

Ingredients:

• 6-1/4 cups boiling water, divided
• 5 packages (4-serving size each) Jello, any 5 different flavors, divided
• 1 cup vanilla yogurt, divided

Directions:

1. Stir 1-1/4 cups boiling water into 1 package gelatin in a small bowl at least 2 minutes until completely dissolved.
2. Pour 3/4 cup of the dissolved gelatin into a 8-cup ring mold sprayed with cooking spray.
3. Refrigerate 30 minutes for first layer about 15 minutes for each layer after than or until set but not firm (gelatin should stick to finger when touched)
4. Refrigerate remaining gelatin in bowl about 5 minutes or until slightly thickened (consistency of unbeaten egg whites).
5. Gradually stir in 3 tablespoons of vanilla yogurt.
6. Spoon over gelatin in ring mold.
7. Refrigerate about 15 minutes or until gelatin is set but not firm (gelatin should stick to finger when touched).
8. REPEAT process with each remaining gelatin flavor.
9. Be sure to cool dissolved gelatin to room temperature before pouring into mold.
10. Refrigerate gelatin as directed to create a total of 10 alternating clear and creamy gelatin layers.
11. REFRIGERATE 2 hours or until firm. Unmold. Cut into 16 slices to serve. Store leftover gelatin in refrigerator.

Serve with whipping cream (optional)

How to UNMOLD Gelatin

Dip mold in warm water for about 15 seconds. Gently pull gelatin from around edge with moist fingers. Place moistened serving plate on top of mold. Invert mold and plate; holding mold and plate together, shake slightly to loosen. Gently remove mold and center gelatin on plate.

Credits: Picture taken by Me!

Mashed Sweet Potatoes Marshmallow Casserole

Ingredients

Peel and Cut sweet potatoes, put in a pot of boiling water and boil until soft, about 15 minutes.

After sweet potatoes are done boiling and they are soft, mash the sweet potatoes.

Mix Brown sugar, salt, butter and egg yolks together. Fold into mashed sweet potatoes.

Bake at 350 degrees F for 30 minutes. Then Top with marshmallows and broil marshmallows until nice and golden brown.

Ingredients:

• 2 cups mashed sweet potatoes (real not canned)
• 1/2 cup brown sugar
• 1/8 teaspoon salt
• 2 Tablespoons butter
• 2 egg yolks
• marshmallows

Directions:

1. Peel and Cut sweet potatoes, put in a pot of boiling water and boil until soft, about 15 minutes.
2. Mix Brown sugar, salt, butter and egg yolks together.
3. After sweet potatoes are done boiling and they are soft, mash the sweet potatoes.
4. Fold ingredients into mashed sweet potatoes.
5. Bake at 350 degrees F for 30 minutes. Then Top with marshmallows and broil marshmallows until nice and golden brown. Enjoy!

Credits: Pictures taken by Me!  

Berry Jello

Ingredients:

• 1 large Cranberry Jello
• 2 cups Water
• 1 can whole cranberry sauce
• banana
• apple
• mandarin orange
• mixed berries (frozen or fresh)

Directions:

1. Mix Jello with 2 cups hot water until dissolved. Mix in cranberry sauce.
2. In a 9x13 baking dish add banana, apple, mandarin oranges, mixed berries.
3. Pour Jello mixture over fruit mixture.
4. Refrigerate till set.
5. Serve with Whipping Cream.

Credits: Picture taken by Me!

Homemade Dinner Rolls

I made these for Canadian Thanksgiving this year and they turned out so yummy!! Enjoy!

Ingredients

• 1 package dry active yeast
• 1 cup warm water about 110 degrees F
• 1/2 cup sugar
• 1 egg, beaten
• 2 teaspoons salt
• 1 cup milk, scalded, but cooled to warm
• 4 ounces melted butter, plus 2 ounces
• 5 cups flour, plus more as needed

Directions

In a standing mixing bowl with dough hook, dissolve yeast in warm water. Let sit until lightly foamy, then stir in sugar and egg, salt, warm milk, and 4 ounces of butter. Slowly add 5 cups flour, adding more as needed to make an elastic dough. Mix well, then roll out to floured surface and knead dough for about 5 minutes. (I don't have a standing mixing bowl so I just mixed by hand).

Place dough in buttered bowl, cover with towel, and set in a warm place to rise until double in bulk, about 1 hour.

Lightly oil the baking sheet. Punch down dough and roll out with a rolling pin. Make rolls with a circle cookie cutter. And place on baking sheet about 1/2 inch apart. Butter half of the roll dough and fold in over to form half a circle. Or lightly oil muffin pan. Punch down dough and form dough into 1-inch balls. Place 3 balls in each muffin tin. Fill muffin pan.

Cover with towel, and allow to rise an additional 1/2 hour to 1 hour.

Pre heat the oven to 425 degrees F.

Brush with remaining melted butter. Bake in preheated oven for 10 to 15 minutes, depending on your oven, until golden brown. I only cooked mine for 8 minutes, turning my baking dish at 4 minutes.

Yields: 25 - 30 Rolls

Credits: All pictures taken by Me!