Bread Rolls or Cinnamon Rolls (Freezer Friendly)

In a large bowl combine and set aside:

2 C flour

1/2 C sugar

1 1/2 tsp salt

2 pkg yeast (1T)

Combine the following in a pan:

1 1/4 C water

1/2 C milk

1/3 C butter (or vegetable oil)

Heat ingredients in the pan until liquids are very warm (120-130 degrees F, warm to the touch but not hot).  Gradually add dry ingredients, beat for 2 minutes at medium speed, scraping bowl occasionally.  Add 2 eggs (at room temperature) and 1/2 C of flour.  Beat at high speed for 2 minutes, scraping bowl occasionally.  Stir in enough flour (up to 3-4 cups) to make a soft dough.  Turn onto floured board.  Knead until smooth and elastic (8-10 minutes).  Cover and let rest for 20 minutes.  Punch down the dough.  

For freezer rolls: Divide into 48 pieces, form into rolls.  Place on greased baking sheets.  Cover with plastic wrap and oil, sealing well.  Freeze until firm.  Transfer to plastic bags and freeze up to 4 weeks.  Remove from freezer and place on greased baking sheets.  Cover, let rise in warm place until double in bulk.  Bake at 350 for 15 minutes or until golden brown.

For cinnamon rolls: Roll dough into oval shape.  Brush with melted butter, sprinkle with sugar, brown sugar and cinnamon.  May add raisins or nuts if desired.  Roll oval from side to side to form a long tube.  Cut into rolls and place on greased baking sheet.  Cover and let rise until double in size.  Bake at 350 for 15-17 minutes until golden brown.  Remove from oven and turn out onto cupboard to cool.  Top with frosting glaze.

Frosting glaze:

1/2 C melted butter

1/2 tsp vanilla

3 C powdered sugar

1-2 T milk

Mix together with hand mixer.  Add powdered sugar and milk to desired consistency.

Chocolate Lasagna

Ingredients

• 36 Oreo cookies (regular, not double stuffed)
• 6 tablespoons butter, melted
• 8 oz cream cheese, softened
• ¼ cup granulated sugar
• 3¼ cups cold milk, plus 2 tablespoons, divided
• 12 oz tub Cool Whip, divided
• 2 - 3.9 oz packages chocolate instant pudding mix
• ½ cup mini chocolate chips

Instructions

1. In a large food processor, crush Oreo cookies into fine crumbs. Make sure there are no large chunks left.
2. In a medium bowl, mix melted butter into cookie crumbs using a fork. When the butter is thoroughly mixed in, transfer it to a 9 x 13 inch baking dish. Using a spatula, press the crumbs down into the bottom of the baking dish as evenly as possible. Put baking dish in refrigerator while you work on the next step.
3. In a medium bowl, mix the cream cheese with an electric beater until fluffy. Add the 2 tablespoons of cold milk and sugar and mix well. With large spoon or spatula, mix in 1¼ cups of the Cool Whip until combined. Spread cream cheese mixture over cookie crust. Return baking dish to refrigerator and let chill for 10 minutes.
4. In a large bowl, mix together chocolate instant pudding and 3¼ cups cold milk with electric beater or whisk until the pudding starts to thicken. Spread the pudding over the cream cheese layer. Return baking dish to refrigerator and let chill for 10 more minutes.
5. Have a seat on your couch and dream of how delicious this heavenly dessert is going to be. Start to drool.
6. Spread remaining Cool Whip over the pudding layer and sprinkle mini chocolate chips over the top. (Feel free to use more than ½ cup of the chocolate chips if you want more!)
7. Chill in fridge for 4 hours or freezer for 1 hour.

www.thekitchensnob.com

This is what Wesley requested as a 17 year old birthday cake, SOOOO yummy!  We decided to add twice the pudding and we think it made just the right proportions.  Also the chilling did not take that long, you can get by with much less time.

White Chicken Chilli

6 cans of Great Northern Beans
1 1/2 t garlic
2t cumin
4 cups diced ckn breasts
4 cups ckn broth
2 onions (diced)
2 cans of diced green chilies
1 1/2t oregano
1/4 t cayenne pepper
1/2 t pepper
12-16 oz of sour cream


Instructions from my friend Brie "I put the ckn broth in last and add the sour cream about 30 mins before we eat. You can add it earlier but I recommend you lower the temp and stir often if you add it earlier"

Wendys Chilli

2 lb ground beef

1 29 oz can tomato sauce

1 29 oz can kidney beans with liquid

1 29 oz can pinto beans with liquid

1 cup dried onions (1 medium chopped)

½ c diced green chilies

¼ cup celery (1 stalk)

3 medium tomatoes chopped

2 tsp cumin

3 T chili powder

1 ½ tsp black pepper

2 cups water

Soft Gingersnaps

Ingredients:2 cups flour
2 tsp ginger
3/4 cup shortening
1 cup sugar
2 tsp soada
1 tsp cinnamon
1/2 tsp salt
1 egg
1/4 molasses
Directions:Mix all together and roll in to balls.   Roll the balls in sugar and bake at 350 degrees for 7-9 minutes.   Don't overcook.

Dipped Gingersnaps

Description:I haven't made these yet, but tasted them and I remember they were yummy too.
Ingredients:2 cups sugar
1 1/2 cups oil
2 eggs
1/2 cup molasses
4 cups all purpose flour
2 Tbsp ground ginger
1 tsp salt
4 tsp baking soda
2 tsp ground cinnamon

White candy coating:
2 pkg white chips
1/4 cup shortening
Directions:In a mixing bowl, combine sugar and oil, mix well, add eggs one at a time, beating well after each.   Stir in molasses.   Combine dry ingredients in a separate bowl.   Gradually add to creamed mixture.   Shape in to 1/2 to 3/4 inch balls and roll in sugar.   Place 2 inches apart on an ungreased cookie sheet.   Bake at 350 for 10 minutes.   Melt chips and shortening over low heat until smooth, remove from heat.   Dip cookies in halfway.   Place on wax paper to harden.

Chicken Enchilladas

Okay, we can all agree this nearly as infamous as the banana bread.  Like Kaite said, list your modificaitons you make to the recipe.  I can always say though, it never tastes right unless it has Mom's salsa in it.  When I freeze it, I just freeze the filling and then put it in the shells before cooking it.  Also, leftover turkey tastes really exceptional with this recipe.

Chicken Enchilladas

1 ½ cup cooked chopped chicken or turkey

1 cup picante sauce

4 oz. Cream cheese (1/2 pkg)

½ cup sliced green onion

1 ½ cup shredded cheese

¾ tsp cumin

¼ tsp oregano

10 flour tortillas

Combine all ingredients until cheeses have melted.  Then scoop into flour tortillas and fold and put in pan.  Cook enchiladas for approximately 25 minutes in a 350 degree oven or until warmed through.  Can top with additional cheese and/or sauce.

Frozen Berry Fruit Salad

Frozen Berry Fruit Salad

1 large bucket of cool whip

1 large packet of instant vanilla pudding mix (or banana pudding mix works too)

1 large bucket of vanilla yogurt (or we've used other flavors)

bananas (about 2 or 3)

frozen berries

Mix together the pudding mix in the yogurt until smooth, then add the cool whip until smooth.  Cut up the bananas into bite size pieces and add them to the mix.  Last, add the frozen berries (cut them in to bite sized pieces if they came too big), my favorites in this recipe are strawberries and blackberries.

Pork Chop Dinner

 

6 pork chops

Durkee Season Salt

½ cup milk

¼ tsp pepper

1 pkg hash browns

1 cup shredded cheese

1 can Durkee french fried onions

vegetable oil

1 can cream of chicken soup

½ cup sour cream

Brown pork chops.  Sprinkle with salt and pepper and set aside.  Combine soup, milk, sour cream and pepper and ½ tsp seasoned salt.  Stir in potatoes, ½ cup of cheese and ½ can of french fried onions.  Put in 9x13 inch pan.  Arrange pork chops over potatoes.  Bake, covered at 350 for 40 minutes.  Top with remaining cheese and onions.  Bake uncovered 5 minutes longer.

Any modifications through the years?

Marinated Chicken

This is the way I got the recipe that summer before I moved away to college.  I am curious though the modifications Mom and anyone else has made.  This is a staple at our house.

Marinated Chicken

1 cup soy sauce

1 cup sugar

1 cup sprite

½ cup oil

½ cup ketchup

1 tsp ginger

1 clove of garlic

½ tsp salt

Chicken cut in strips or as is. 

Put everything all together. Put chicken in with mixture with a tight lid. Soak at least 12 hours and barbeque when done.  All marinades work really well frozen, just don't go overboard with the spices, seasonings often get stronger when frozen.

Cowboy Caviar

2-3 lg. tomatoes--diced small

1 can sweet corn (white if you have it)--drained

1 can black eye peas—drain, but SAVE THE JUICE!

1 bunch cilantro---chopped fine

1 bunch green onions---chopped fine and I used the white and green

2-3 lg. avocadoes---diced small

1 pkg. Good Seasons Italian dressing—POWDER

Combine chopped tomatoes, cilantro, and onions with corn and peas in a bowl.

Prepare the dressing as directed except use the pea juice in place of the water and oil.

Pour this over tomato mixture and mix.

Right before serving add chopped avocado.

Serve with tortilla chips - oh so yummy!

Hot Spinach Artichoke Dip

I stumbled on this recipe a while back and have yet to find another dip like it that makes me this happy!  I like a lot of heat in it, so this amount of jalapenos is good for me.  I left the link for the online recipe so you can see if there are any other modifications other people made in the comments sections.

2 (8 ounce) packages cream cheese, softened


1/2 cup mayonnaise


1 (4.5 ounce) can chopped green chiles, drained


1 cup freshly grated Parmesan cheese


1 (12 ounce) jar marinated artichoke hearts, drained and chopped


1/4 cup canned chopped jalapeno peppers, drained


1 (10 ounce) box frozen chopped spinach, thawed and drained



Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Mix together the cream cheese and mayonnaise in a bowl until smooth. Stir in the green chiles, Parmesan cheese, artichokes, peppers, and spinach. Spoon the mixture into a baking dish.
3. Bake in preheated oven until slightly browned, about 30 minutes.

http://allrecipes.com/Recipe/Veronicas-Hot-Spinach-Artichoke-and-Chile-Dip/Detail.aspx