I made these fantastic cinnamon rolls the other day for breakfast. They are very easy to make, quick to throw together and a big hit with the children.

INGREDIENTS:

3/4 Cup Milk, 1/4 Cup Margarine (softened), 3 1/4 cups all purpose Flour, 1 package instant yeast, 1/4 cup white sugar, 1/2 teaspoon salt, 1/4 cup Water, 1 egg.—1Cup Brown Sugar (packed), 1 Tablespoon ground cinnamon, 1/2 Cup Margarine (softened) and 1/2 cup raisons (optional)

DIRECTIONS:

1. Heat the milk in a small saucepan until it bubbles. remove from heat. Mix in margarine until melted and let cool until warm.

2. In a large bowl combine, 2 1/4 cups of the flour, yeast, sugar and salt. mix well. Add water, egg and milk mixture. beat well. Add remaining flour a little at a time. When dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth. about 5 minutes. ** I used my kitchen aid mixer for step 2 and it worked perfect**

3. Cover dough with damp cloth and let rest for 10 minutes.

4. in a small bowl mix brown sugar, cinnamon and softened margarine.

5. rol out dough into a 9×12 ” rectangle. Spread dough with margarine/sugar mixture. sprinkle with raisons. Roll up dough and pinch seam to seal. cut into 12 equal slices. Place in a greased 9×12 baking dish about 1/2 inch apart. cover let rise until doubled about 30 minutes.

6. Bake in a preheated 375 degree oven for about 20 minutes or until golden brown.

serve warm. SUPER YUMMY!!!!

Our Recipe contest starts today!!!! Send in your favorite “Cook out” recipe for a chance to win a one of a kind apron…..

Checkout Saturdays post for full details.

This recipe came to me via e-mail. It is part of a cookbook that has been circulating around with national restaurant recipes. Some of these we have tried personally and others we just wanted to share with you.

Red Lobster Cheese Biscuits
Dough:
1 1/4 lbs. Bisquik
3 Oz. freshly shredded cheddar cheese
11 Oz. cold water
Garlic Spread:
1/2 cup melted butter
1 teas. garlic powder
1/4 teas. salt
1/8 teas. onion powder
1/8 teas. dried parsley
To cold water, add Bisquik and cheese, blending in a mixing bowl.
Mix until dough is firm.
Using a small scoop, place the dough on a baking pan lined with
baking paper. Bake in 375 degree oven for 10 to 12 minutes or until
golden brown. While biscuits bake, combine spread ingredients.
Brush baked biscuits with the garlic topping.

This recipe came to me via e-mail. It is part of a cookbook that has been circulating around with national restaurant recipes. Some of these we have tried personally and others we just wanted to share with you.

P.F. Chang’s Lettuce Wraps
8 dried shiitake mushrooms
1 Teaspoon cornstarch
2 Teaspoon dry sherry
2 Teaspoon water
salt and pepper
1−1/2 pounds boneless, skinless chicken
5 Tablespoon oil
1 Teaspoon fresh minced ginger
2 cloves garlic, minced
2 green onions, minced
2 small dried chilis, (optional)
8 Ounce can bamboo shoots, minced
8 Ounce can waterchestnuts, minced
1 package cellophane Chinese rice noodles, prepared according to package
Cooking Sauce:
1 Tablespoon Hoisin sauce
1 Tablespoon soy sauce
1 Tablespoon dry sherry
2 Tablespoon oyster sauce
2 Tablespoon water
1 tsp. sesame oil
1 tsp. sugar
2 tsp. cornstarch
Iceburg lettuce “cups”
Cover mushrooms with boiling water, let stand 30 minutes then drain. Cut and
discard woody stems. Minces mushrooms. Set aside. Mix all ingredients for
cooking sauce in bowl, and set aside. In medium bowl, combine cornstarch,
sherry water, soy sauce, salt, pepper, and chicken. Stir to coat chicken
thoroughly. Stir in 1 tsp. oil and let sit 15 minutes to marinate. Heat wok
or large skillet over medium high heat. Add 3 TBSP oil, then add chicken and
stir fry for about 3−4 minutes. Set aside. Add 2 TBSP oil to pan. Add
ginger, garlic, chilies(if desired), and onion; stir fry about a minute or
so. Add mushrooms, bamboo shoots and water chestnuts; stir fry an additional
2 minutes. Return chicken to pan. Add mixed cooking sauce to pan. Cook until
thickened and hot. Break cooked cellophane noodles into small pieces, and
cover bottom of serving dish with them. Then pour chicken mixture on top of
noodles. Spoon into lettuce leaf and roll.

This recipe came to me via e-mail. It is part of a cookbook that has been circulating around with national restaurant recipes. Some of these we have tried personally and others we just wanted to share with you.

Olive Garden Fried Mozzarella
1 pound block of mozzarella cheese
2 eggs, beaten
1/4 cup water
1 1/2 cups Italian bread crumbs
1/2 teaspoon granulated garlic
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2/3 cup flour
1/3 cup corn starch
Slice the block of cheese lengthwise into about 1/2 inch
sections. Cut each section in half.
Beat the eggs with water and set aside. Mix the bread crumbs,
garlic, oregano, and basil and set aside. Blend the flour with
corn starch and set aside.
Heat vegetable oil for deep frying to 350F. Dip cheese in flour
then in egg wash and then coat with bread crumbs. Place carefully
in hot oil and fry until golden brown. This should only take a
matter of seconds, so you need to watch them closely.
Drain on brown paper bags and serve with your favorite pasta
sauce that has been warmed.