*Recipe Swap Thread!* Share your favorite recipes, and find some new ones to try!!
We would love to hear about your favorite recipes, and learn how to make them! Do you have a dish you are "known" for? Is there a special thing you make that friends and family are always requesting? If so, please share the recipe with us, we would love to try it!
I found this recipe online a year or two ago, and these cinnamon rolls are a hit with friends and family! They are even better than Cinnabon cinnamon rolls, IMO. I can't find the original online source, but the recipe has been copy-catted all over the internet.
Frosted Cinnamon Rolls
For the rolls:
1/2 cup warm water
2 pkg. dry yeast
2 tablespoon sugar
3 1/2 oz. pkg vanilla pudding mix
1/2 cup butter or margarine, melted
2 eggs
1 teaspoon salt
6 cups flour
For the filling:
1 cup butter, softened
1 cup light brown sugar
4 teaspoons cinnamon
Mix water, yeast, and sugar together until yeast and sugar are dissolved. Set aside. In a large bowl prepare pudding mix according to package directions. Add margarine, eggs and salt; mix to blend well.
Add yeast mixture and blend well. Gradually add flour; transfer to a lightly floured surface and knead dough until smooth. Place in a greased bowl; cover and let rise until doubled. Punch down dough and let rise again.
Roll out on a floured surface. Take 1 cup soft butter and spread over surface. In a bowl mix 2 cups brown sugar and 4 teaspoons Cinnamon; sprinkle over the top. Roll up tightly. Put a notch every 2 inches. Cut with thread or a sharp knife. Place cinnamon rolls on lightly greased cookie sheet* 2 inches apart; lightly press each roll down. Cover and let rise to double again. Bake at 350° for 15 to 20 minutes. Remove when they start to turn golden - don't overbake. Frost warm rolls with cream cheese frosting.
(*Using a baking dish with low sides instead of a cookie sheet will ensure there isn't any cinnamon/sugar glaze run-off into the oven!)
Makes about 20 large Cinnabon-like Cinnamon Rolls
To make the frosting; beat cream cheese, butter, and vanilla until fluffy. Gradually add sifted powdered sugar, beating until smooth and of spreading consistency. Makes about 3 1/2 cups.
__________________
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Everyone loves this! This was from a little cookbook called "The Wok Way" which is now out of print. I got the book at a yard sale for $1...
Mandarin Chicken
1 and 1/2 pounds boneless, skinless chicken breasts, cut into 3/4 cubes
2 egg whites, slightly beaten
1/2 tsp salt
2 teaspoons cornstarch (sometimes I use a bit more)
2 cups peanut oil
4 gr. onions (cut into 1/2 inch pieces)
half a jar to a whole jar Hoisin sauce (to suit your taste)
2 tablespoons soy sauce
(I add Snow Peas at the very end for some veggie and color...adding water chestnuts, etc. for crunch would be good, too!)
Can or bag of Crunchy Chow mein noodles to sprinkle on top
Make your rice first, because the chicken part cooks fast. In a big bowl, mix the beaten egg whites and salt and cornstarch. Stir in the cubed chicken and set aside. Heat peanut oil in Wok or Frying Pan until hot. cook chicken cubes in oil for 3 to 5 minutes (cooked outside, yet still tender inside), separating the pieces as you cook. Drain well and set aside. Pour all but 2 Tablespoons of oil from Wok or pan. Heat pan again and add gr. onion, then, Hoisin sauce, then chicken. Stir well and add snow peas, water chestnuts and other veggies if desired before adding soy sauce. Serve immediately over a bed of rice with the Crunchy noodles sprinkled on top.
Enjoy!
Kathryn
__________________ I LOVE BICYCLING!
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
KKat, my DH cannot wait for me to try making your mandarin chicken! lol
The recipe that I am mostly known for sounds a bit strange, but people always love it and request it after they've had it. lol
Broccoli Salad
Toss together:
2 bunches broccoli, cut into very small pieces
1 cup grated cheddar cheese
1 cup golden raisins
1 cup sunflower seeds, roasted and salted
1/2 cup chopped green onion
1 lb bacon, cooked, drained, and crumbled
Dressing:
1.5 cups mayonnaise
1 T vinegar
3/4 cup sugar
Mix the mayo, sugar, and vinegar until sugar disolves. (Add more or less sugar/vinegar to taste.) Pour over salad and toss about 15 minutes before serving.
hehe Yeah, I know, it's not very healthy, but it's really good!
__________________
Ellie
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Ellie, I make that salad, and I almost posted it in the other thread! It's SO GOOD! I just made it last week for my son's birthday party, and everyone always asks for the recipe. It's a great way to get kids to eat veggies, too!
The recipe I make has some slight variations...I use chopped pecans instead of sunflower seeds, minced red onion instead of green onion, and I don't add cheese. I'm going to try it your way and see which I like better. Thank you for posting that!
__________________
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
LOL Kibbie, how cool! I almost didn't post it because people usually make a face when I tell them what's in it, but if you can get them to actually try they like it. I'm going to have to try it your way, too. I absolutely love pecans and red onion. Yummy!
__________________
Ellie
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Some things I make from scratch and other things I "customize"....I made the following and my DH named it Chocolate Orgasm Cake. You can just make a bundt cake, but it's much better the following way:
2 boxes of Duncan Hines Chocolate Fudge cake mix (yes, the brand does make the difference)
1-2 bags of milk chocolate chips (NOT semi-sweet)
3 cans of Duncan Hines Chocolate Fudge frosting
1-2 bags of Oreo minis
(This will make two layers for 1/4 sheet cake. It's much better doubled-layer)
Mix cake as directed on box. Before pouring into pan, add chocolate chips (I usually use 1/2 bag for each box of mix, but if a bundt cake, I use the whole bag). Bake as directed.
After you frost the cake, use the Oreos as a border around the bottom. It's as simple as that and it is SOOOO GOOD!!!!!
__________________
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
I'm gonna stop looking back and starting moving on
And learn how to face my fears
Love with all of my heart, make my mark
I wanna leave something here
Go out on a ledge, without any net
That's what I'm gonna be about
Yeah, I wanna be running
When the sand runs out
- Rascall Flatts "When the Sand Runs Out"
Ok, here we go. Firstly girls, I am in Australia so I have to use metric measurements, but where I can I'll give a rough conversion. And secondly, I am not a recipe follower, more "recipe guided" or "recipe inspired" so I am making this up from my head as I go along!
Ingredients
Teaspoon olive oil
500gm diced beef (about a pound?)
1 large onion, diced small
1 "stubbie" of beer (an Aussie stubbie bottle is about 600ml - not quite two regular cans)
2 cups water
1/2 cup vinegar (any will do, I just use white)
2 tablespoons brown sugar
2 tablespoons tomato paste
Hard vegetables of choice (I usually use 2 good sized carrots and a big potato)
2 cups soft vegetables (I love corn and green beans in mine, but I use others)
Salt and pepper to season.
Method
In a large stock pot, brown the beef in the olive oil. Add onions and brown gently. Add beer, water, vinegar, brown sugar, and tomato paste, and bring to the boil, then reduce to a simmer. Add chopped hard vegetables and allow to simmer with the lid on the pot for about an hour until meat is falling apart and hard veges are cooked well. If the liquid is reducing too quickly, you can add more water, as it's best to have this one a little runny for the dumplings to steam in. Once the hard vegetables are cooked, add soft vegetables. Season to taste with salt and pepper. If you like a more spicy stew (as I do) you can add a little tobasco, chopped chillis or even paprika. Simmer until soft veges are cooked tender.
Can be served with dumplings, rice, more vegetables or even baked in a pie crust!
Dumplings
Ingredients
1 cup plain flour
1 cup self raising flour
Pinch salt
2 tablespoons of butter
A little milk
Method
Sift both flours into a large bowl along with salt. Rub butter in with fingertips until the mixture is like a fine sand. Add a little milk at a time and stir until the mixture is a sticky dough. Once you have added the soft veges to the stew, spoon balls of dumpling mix into the top of the stew. Replace lid on stew and simmer gently for about 20 minutes, until dumplings are no longer doughy in the middle. DELISH!!
SleepyDumpling, your beer stew is simmering on my stove as I type this, and let me tell you...it smells HEAVENLY! It's pretty cool to be making your Australian recipe, all the way over here in the states! Plus, because the alcohol cooks off, I can have beer while pregnant this way!
__________________
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
My most requested dessert is "Better than sex cake"
Bake a chocolate cake in a rectangular pan according to package instructions. While the cake is still hot poke holes in the top with a wooden spoon handle then pour one full jar of Mrs. Richard's caramel icecream topping (or two jars of smucker's) all over the top let the cake cool and "frost" with cool whip. YUM
Talk about DELICIOUS! The beer adds a nice flavor, but it's not overpowering. It was a hit with the family, and I think this is my new favorite beef stew recipe! I'm already looking forward to the leftovers. DH gave it his seal of approval with a hearty burp. LOL
Thank you SO MUCH for sharing the recipe, it's a winner! I hope others try it too. YUM!
Sugarhoney, I would imagine you could cook it in a crock pot....just brown the beef and onion first, and then it could simmer away. I hope you try it!
__________________
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
OMG im going to make that this weekend...It looks so scrumptious!!
BTW how much beer did u put in?
Sleepydumpling said it would be a little less than 2 cans of beer, but DH only had bottles, so I used two bottles. A little more beer than the recipe called for, but you can never have too much beer, right? LOL
__________________
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
*Recipe Swap Thread!* Share your favorite recipes, and find some new ones to try!! 
