Cinnamon Rolls

Ooey Gooey Vegan Cinnamon Rolls

Yields 12 rolls
After the unbaked rolls have risen in the 9 x 13 pan, they can be covered in plastic wrap and refrigerated overnight to bake the next day.
Ingredients:
For the cinnamon roll dough

• 1 cup vanilla soymilk
• 1/2 cup plus 1 tablespoon sugar, divided
• 1/2 teaspoon salt
• 8 tablespoons vegan margarine (I like Earth Balance)
• 1 teaspoon pure vanilla extract
• 1/4 cup warm water, about 110 degrees
• 1 envelope active dry yeast
• 4 1/2 cups all-purpose flour, plus extra for rolling

For the filling

• 3/4 cup packed brown sugar
• 2 tablespoons sugar
• 1 1/2 teaspoons ground cinnamon
• 2 1/2 tablespoons vegan margarine, melted
• 3/4 cup raisins

For the glaze

• 1 cup powdered sugar
• 2 tablespoons water

Preparation:

To Make the Dough

1. Heat the soy milk, 1/2 cup sugar, salt, and margarine in a small saucepan over low heat until the margarine is just melted. Remove from heat and add vanilla; set aside to cool until warm to the touch.
2. While butter is cooling, place the warm water, 1 tablespoon sugar, and yeast in a 1-cup glass measuring cup. Stir for a couple seconds and then set aside for 10 minutes. The yeast will double in size and should reach the 3/4 cup line. If it doesn’t, either the yeast was dead or the water was not the correct temperature – you will need to try again before continuing on to the next step.
3. In a standing mixer with the whisk attachment, combine margarine mixture with the yeast and beat at medium speed for 2 minutes. Reduce to low speed and add 2 1/2 cups flour. Mix for about 2 minutes and then add 2 more cups of flour. Beat for 1 more minute. Remove dough from mixing bowl and place on a lightly floured surface. The dough will be a little wet and sticky – knead about 2 minutes with your hands.
4. Place dough in a large bowl sprayed with cooking spray and roll around dough so it is covered in spray (this will keep it from sticking to the bowl while it rises). Cover with plastic wrap and set aside in a warm place until is has doubled in size – about 1 1/2 hours.
5. Once risen, punch in the center so that the dough deflates. Take dough our of bowl and place on a floured surface to let rest an additional 10 minutes.

To Make Filling and Assemble Rolls

1. Lightly great a 9 x 13-inch pan.
2. Roll dough out on a lightly floured surface into a roughly 20 inch x 13 inch wide rectangle.
3. Combine brown sugar, sugar, and cinnamon in a small bowl. Brush melted margarine evenly over surface of dough. Spread cinnamon sugar mixture over margarine and finish with raisins.
4. With the long end towards you, roll the dough up evenly. With the seam down, use a sharp knife to cut the log in half. Continue to cute each half into 6 equal pieces so that you have a total of 12. Place the rolls, cut side up, into the prepared pan, in 4 rows with 3 rolls in each, leaving a little space in between.  Cover with plastic wrap and place in a warm place until they have risen and expanded, about 1 hour.
5. Preheat oven to 375 degrees.
6. Bake, uncovered, for 20 minutes. Let the rolls cool about 10 minutes before putting on the glaze.

To Make the Glaze

1. Combine powdered sugar and water in a medium bowl and stir with a whisk unit smooth. Drizzle glaze over warm cinnamon rolls.
2. Serve immediately and store extra rolls in an airtight container at room temperature for up to 2 days

Chicken And Dumplings

Cracker Barrel chicken n' dumplins

Ingredients:
2 cups Flour
½ teaspoons Baking Powder
1 pinch Salt
2 Tablespoons Butter
1 Cup buttermilk, A Bit Less Than A Full Cup (you can use regular milk if needed)
2 quarts Chicken Broth
3 cups Cooked Chicken

Preparation Instructions:
In a bowl, combine the flour, baking powder and salt. Cut the butter into the dry ingredients with a fork or pastry blender. Stir in the milk, mixing with a fork until the dough forms a ball.

Heavily flour a work surface. You’ll need a rolling pin and something to cut the dumplings with. I like to use a pizza cutter. I also like to use a small spatula to lift the dumplings off the cutting surface.

Roll the dough out thin with a heavily floured rolling pin. Dip your cutter in flour and cut the dumplings in squares about 2″x2″. It’s okay for them not to be exact. Just eye ball it. Some will be bigger, some smaller, some shaped funny.

Use the floured spatula to put them on a heavily floured plate. Just keep flouring between the layers of dumplings.

To cook them, bring the broth to a boil. Drop the dumplings in one at a time, stirring while you add them. The extra flour on them will help thicken the broth. Cook them for about 15-20 minutes or until they not doughy tasting. Add the cooked chicken to the pot and you’re done!

Peach Dumplings

Ingredients:
2 whole large peaches
2 8 oz cans crescent rolls
2 sticks butter
1-1/2 cup sugar
1 tsp vanilla
cinnamon, to taste
1 12 oz can Mountain Dew

Peel and pit peaches. Cut both peaches into 8 slices. Roll each peach slice in a crescent roll. Place in a 9 x 13 buttered pan.
Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour entire mixture over peaches. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.

WEIGHT WATCHER EASY PEACH COBBLER

Ingredients:
2 lb. frozen peaches
1 box yellow cake mix
... 1 can(s) diet 7up or sprite

Directions:
1 Spread frozen peaches in Pam sprayed 13x9 pan.
2 Sprinkle dry cake mix over peaches. (try sugar free Pillsbury for less)
3 Pour 7up over cake mix.
4 Cover with foil and bake for 20 minutes at 350 degrees.
5 Uncover and bake for 40 minutes.

Broccoli Cheese Soup

✿✿ Broccoli Cheese Soup ✿✿

1/4 cup butter
1/2 chopped onion
1 clove garlic
1/4 cup flour
1 cup half-and-half
1 cup milk
2 cups chicken stock (I used bouillon cubes + boiling water)
1/2 lb fresh broccoli, chopped
1 cup carrot, shredded and chopped
1/4 tsp nutmeg
8 ounces grated sharp cheddar cheese
4 ounces grated Colby jack cheese (I used Velveeta)
Beazell's Cajun Seasoning to taste
Hot Sauce (optional)

Sauté the onion (and garlic) in the butter over medium heat. Remove the onions (you can actually leave the onions in there) and add in the flour, stirring constantly. Add in the half and half, milk, and chicken stock. Bring to almost a boil.

Add the onions back in, along with the broccoli and carrots. Simmer on low heat for about 20 minutes.

Season the soup with Beazell's Cajun Seasoning. Stir in the cheeses (and you can play around with the amounts; use however much or little you like) and let simmer for 10 minutes longer before serving.

Chocolate Chip Cream Cheese Cookies-

Ingredients
1 can seamless crescent rolls
1 (8 oz) block cream cheese, room temperature
1/4 cup sugar
2 tsp vanilla
1/2 cup mini chocolate chips

How to Make
1.With your hand mixer, beat sugar, cream cheese and vanilla together until smooth in a medium sized bowl.
2.Unroll the crescent roll sheet. Stretch dough out slightly. It should be in the shape of a rectangle.
3.Spread the cream cheese mixture over the top of the crescent sheet, leaving a gap at the edge about 1/2 inch.
4.Sprinkle your chocolate chips on top of cream cheese.
5.Roll the crescent sheet up tightly and wrap in cling wrap.
6.Refrigerate for at least 2 hours, or overnight.
7.When chilled preheat oven to 350°.
8.Line a cookie sheet with parchment paper to prevent sticking.
9.Slice the crescent roll into 1/4" slices. Bake on prepared cookie sheet for 12 -14 minutes until crescent roll appears golden brown.
10.Transfer to wire rack.
11.Eat warm or room temperature.

Mexican Wedding Cookies

1 cup butter, softened 
1 tsp. vanilla
1/2 C powdered sugar
1/4 tsp. salt
2 C all-purpose flour

powdered sugar (to roll the cookies in)

 Directions:


Preheat oven to 400 degrees.



Whip the butter and vanilla together.  Gradually mix in the powdered sugar; mix in the salt and flour.  Pinch off small pieces of dough; place on ungreased cookie sheet.

Bake for 10-13 minutes or until lightly browned around the edges.  Immediately remove from cookie sheet and cool on a wire rack.

Before serving, roll in powdered sugar.