Chicken Crescent Rolls

Butterscotch Pie

Grandmother's Butterscotch Pie

2/3 C brown sugar
2 Tbsp corn starch
1/8 tsp salt
2 C milk
2 egg youlks, beaten (keep the egg whites for the meringue)
2 Tbsp butter ( I have also used margarine)
1 txp vanilla
1 9" baked pie shell

BUCKEYES

3/4 cup (1 1/2 sticks) margarine (softened)
1 1/3 cups peanut buter (crunchy or smooth)
3 cups powdered sugar
1 package chocolate bark (melted)

Christmas vanilla roll cake recipe

Christmas vanilla roll cake

Ingredients

Vanilla Roll Cake
• 2 eggs
• 3 egg yolks
• 1/2 cup (100 grams) sugar
• 1 teaspoon vanilla extract
• 1/3 cup (30 grams) sifted cake flour
• 3 tablespoons (30 grams) cornstarch
• 1/4 cup red & green Wilton batter bits (found at WalMart)
• 2 egg whites
• 1 tablespoon sugar
Vanilla Buttercream
• 1 cup Land O'Lakes butter, room temperature
• 3 cups (360 grams) powdered sugar
• 3-4 tbsp red & green sprinkles
• 1 teaspoon vanilla extract
• 1-3 teaspoons heavy cream
Decorations
• 4 oz white chocolate
• red & green sprinkles

Instructions

1. Heat the oven to 450F.
2. Line a 17X12" jelly pan with parchment paper. Set aside.
3. In a mixing bowl add the 2 eggs, 3 egg yolks and 1/2 cup sugar. With the paddle attachment on, beat on medium to hight speed 3-5 minutes until pale in color and thickened. Add the vanilla extract and beat few more seconds.
4. Sift the flour and the cornstarch over the egg yolks mixture and with a spatula gently fold it in.
5. Fold in the batter bits as well.
6. In a separate grease free bowl, add the 2 egg whites and 1 tablespoon of sugar. With a whisk, whip until firm peaks form.
7. With the spatula, fold the whipped egg whites into the egg yolks mixture.
8. Pour the cake batter into the prepared pan, spread it evenly and bake for 6-7 minutes until golden brown and, when touched, it springs back.
9. As soon as you remove the cake from the oven sprinkle with powder sugar and then invert the cake onto a clean dish towel. Remove the parchment paper, sprinkle with more powder sugar, and roll up the cake with the towel. Place on a wire rack to cool
Vanilla buttercream
10. In a clean bowl add the butter. With the whisk attached on to the the mixer whip the butter for 2-3 minutes on medium to high speed.
11. Lower the speed and slowly add the sugar, 1/2 cup at a time.
12. When all the sugar is incorporated increase the speed and whip for 2 more minutes.
13. Add few drops of heavy cream until it reaches the consistency you desire.
14. With a spatula fold in the sprinkles.
15. Gently unroll the cake and spread the buttercream evenly all over it.
16. Roll it again and place in the fridge for a couple of hours.
17. To decorate, melt the white chocolate in double boiler or microwave and pour it over the cake. Add Add more sprinkles (optional)
18. Let the chocolate settle for few minutes and slice the cake.

Credit goes to Roxana . If you like it' don't forget to give thank her.

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Coconut Chocolate Chip Cookies

Cooking Procedure

2 cups sugar
3 cups flour
1 Tbsp baking powder
2 tsp vanilla extract
½ cup butter, 1 stick
2 eggs
1 1/2 cups shredded coconut
1 1/2 cups chocolate chips

Preheat oven to 350 degrees F. Lightly butter a cookie sheet.

Blend sugar, flour, baking powder, vanilla, butter and eggs. Blend in coconut and chocolate chips.

Drop by teaspoon onto prepared cookie sheet. Bake 8 to 10 minutes. Let cool about 10 minutes; transfer to wax paper to cool completely.

Source: https://www.facebook.com

Granny's 15 Bean Soup

Cooking Procedure:

1 lb 15 bean mix
1 large onions, chopped
4 garlic cloves, minced
1 quart stewed tomatoes
3 stalks celery chopped, leaves included
1 lb beef, turkey, chicken, or ham hocks
1 Tbsp dried parsley or 2 Tbsp fresh parsley
1 Tbsp paprika
1 tsp dried mustard powder or 1 Tbsp Dijon mustard
1 tsp dried rosemary, optional
1 tsp black pepper
salt to taste
2 Tbsp olive oil or bacon fat
2 chicken bouillon cubes

Cover beans with water and let soak overnight.

Next day, rinse beans, set aside. In a large heavy pot add oil or bacon fat; sauté meat, onion, and celery until tender; add garlic and sauté two more minutes.

Add beans and cover with water. Add tomatoes with juice, parsley, paprika, mustard, rosemary (if using), black pepper, bouillon cubes, and about 1 teaspoon of salt to start with. Mix well. Bring to boil; stir, reduce heat cover and simmer for 4 to 5 hours or until all beans are tender; stir every 20 minutes or so. You want consistency a little thicker than soup. Taste, add more salt or pepper if needed.

Serve over cooked rice or with biscuits or cornbread.

-- Cheers
Source: https://www.facebook.com/grannys.favoritescookbooks?directed_target_id=0

Impossible Pie

All the ingredients are mixed together and poured into a pie tin, but when it cooks it forms its own crust with filling This has a coconut vanilla taste like a coconut cream pie
Ingredients
2 cups milk
1 cup shredded coconut
4 eggs
1 teaspoon vanilla extract
1/2 cup all purpose flour
8 Tablespoon butter
3/4 cup sugar
1/4 teaspoon ground nutmeg
Directions
Place milk, coconut, eggs, vanilla, flour, butter and sugar in blender. Mix well.
Pour into a greased and floured pie plate. Sprinkle nutmeg on top.
Bake at 350 degrees for 45 minutes.
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Coffee and Amaretti Ice-Cream Cake With Dark Chocolate Sauce

Ingredients

The Cake:
1 1/2 cups fine chocolate wafer crumbs (about 30 wafer cookies)
1/2 stick (1/4 cup) unsalted butter, melted
1 1/2 pints coffee ice cream, softened slightly
1 1/2 cups well-chilled heavy cream
1 teaspoon vanilla
1 1/2 cups crushed amaretti (Italian almond macaroons, available at specialty food shops and some supermarkets), plus more for garnish

For the dark chocolate sauce:
1 1/2 cups heavy cream
2/3 cup firmly packed dark brown sugar
4 ounces fine-quality bittersweet chocolate, chopped
3 ounces unsweetened chocolate, chopped
1/2 stick (1/4 cup) unsalted butter, softened
3 to 4 tablespoons Amaretto, or to taste (optional)

Directions

To make the cake:
In a bowl with a fork stir together the crumbs and the butter until the mixture is combined wel.
Pat the mixture into the bottom and 1 inch up the side of a lightly oiled 8-inch springform pan, 2 1/2 inches deep.
Freeze the crust for 30 minutes, or until it is firm.
Spread the ice cream evenly on the crust and return the pan to the freezer for 30 minutes, or until the ice cream is firm.
In a bowl with an electric mixer beat the cream with the vanilla until it holds stiff peaks, fold in the amaretti thoroughly, and spread the mixture over the ice cream.
Smooth the top of the cake, sprinkle with crushed amaretti cookies and freeze the cake for 30 to 45 minutes, or until the top is firm.

Freeze the cake, covered with plastic wrap, for at least 4 hours or overnight.
Just before serving, wrap dampened towel around the side of the pan, remove the side and transfer the cake to a serving plate.
Cut the cake into wedges with a knife dipped in hot water and serve it with the chocolate sauce.

To make the sauce:
In a small heavy saucepan combine the cream and brown sugar.
Bring the mixture to a boil over moderately high heat, whisking occasionally, and boil it, whisking, until the brown sugar is dissolved.
Remove the pan from the heat and add the chocolates, whisking until they are melted.
Whisk in the butter and Amaretto, whisking until sauce is smooth, and let cool slightly.
The chocolate sauce may be made 1 week in advance and kept covered and chilled.
Reheat the chocolate sauce over very low heat, stirring occasionally, until it is warm.

Garnish with a fresh cherry or other fresh fruit if desired.


This delicious receip will earn your much praise from your friends and family.
Yummy food realy is on of lifes pleasure. Eat drink and be merry and enjoy
this recipe
-- Cheers

Source: http://divinedesserts.org/recipes/coffee-and-amaretti-icecream-cake.html#.UkBJK9Izjqc

Thai Glass Noodle Salad

Ingredients per 2 portions:

100 g glass noodles, dried
250 g minced pork
oil
3 tbsp water or stock
fresh prawns, peeled and deveined, optional
5 stalk(s) Chinese celery, chopped
5  spring onions, chopped
5  Thai onions, sliced
5 sprig(s) cilantro, chopped
2 clove(s) garlic, minced
1 piece(s) ginger, about 5 cm, grated
1  red chilli, chopped (or more)
1 tbsp Thai chilli paste (nam prik pao)
6 tbsp lime juice
4 tbsp fish sauce
2 tbsp peanuts, roasted, chopped
lettuce leaves, to garnish

Method:

Put glass noodles into a bowl and cover with boiling water; let them soak
for 10 minutes and drain. Cut with a pair of scissors into pieces of about
5 cm.

Heat some oil in a pan and fry minced pork for about 6 minutes, stirring.
Add the water or stock (and prawns, if you like) and cook for some more
minutes. Let it cool a little bit and add to the glass noodles.

Mix garlic, ginger, chilli, fish sauce, lime juice and chilli paste and add
to the glass noodles.

Add sliced onions, celery, spring onions and cilantro too and mix well.

Arrange lettuce leaves on a plate and add the glass noodle salad. Sprinkle
with chopped peanuts and serve.

Preparation time.....: 30 min
Cooking / Baking time: 10 min
Resting time.........: 10 min

--- happy cooking !!!

Apple Dapple Cake

Apple Dapple Cake

Ingredients :

         3 cup all purpose flour
1 teaspoon salt
1 teaspoon soda
1 cup pecans, chopped
1 cup vegetable oil
2 cup sugar
3 eggs
2 teaspoon vanilla
3 cups raw apples, peeled and chopped fine
Sauce:
1 cup packed brown sugar (for sauce)
1/4 cup milk (for sauce)
3/4 cup margarine(1 -1/2 sticks) (for sauce)

Instructions :

1. Mix oil, sugar, eggs and vanilla. Sift together flour, salt, soda. Add to first mixture. Fold in pecans and apples. Bake in tube pan at 350 for 1 hour.

2. For the sauce, mix and cook ingredients 3 minutes after it begins to gently boil, stirring constantly. Pour over hot cake while cake is still in pan. Let cake cool completely before removing.

---Cheers !!!.

Best Carrot Cake (Secret Recipe)

Baked Sweet and Sour Chicken

Baked Sweet And Sour Chicken

Ingredients :

The chicken coating:

3-4 boneless chicken breasts

salt + pepper

1 cup cornstarch

2 eggs, beaten

1/4 cup canola oil

The sweet and sour sauce:

3/4 cup sugar

4 tbs ketchup

1/2 cup distilled white vinegar

1 tbs soy sauce

1 tsp garlic salt

Preparation :

Start by preheating your oven to 325 degrees. Rinse your chicken breasts in water and then cut into cubes. Season with salt and pepper to taste. Dip chicken into the cornstarch to coat then dip into the eggs. Heat your 1/4 cup oil in a large skillet and cook your chicken until browned but not cooked through. Place the chicken in a 9x13 greased baking dish. Mix all of your sweet and sour sauce ingredients in a bowl with a whisk and then pour evenly over the chicken. Bake for one hour and during the baking process you will need to turn the chicken every 15 minutes.

--- Cheers . Happy chicken !!!

Home Made Oreos

Preparation

Set two racks in the middle of the oven. Preheat to 375°F.

In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass.

Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately two inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.

[**Fear not if they look underbaked. They’re the kind of cookies that puff and look wet after 9 minutes (really, no more time is needed, even a minute less if your oven runs hot), then as you sit them on their tray for three minutes after baking, they all deflate and firm up, making them easy to shift to a cooling rack. They end up firmer than many chocolate chip cookies, but softer than your typical Oreo.**]

To make the cream, place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy.

To assemble the cookies, in a pastry bag with a 1/2 inch, round tip, pipe teaspoon-size blobs of cream into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream. Dunk generously in a large glass of milk.


--- Happy Oreos .

Yummy Toffee French Toast with Pecans

Ingredients

Sauce
1 cup unsalted butter
1 1/2 cups packed light brown sugar
3/4 cup heavy whipping cream
1/2 cup roughly chopped pecans
French toast
8 large eggs

1/4 teaspoon nutmeg, preferably freshly grated
1 teaspoon cinnamon
1 1/2 teaspoons vanilla extract
3 tablespoons orange-flavored liqueur (such as Grand Marnier) or orange juice
2 tablespoons salted butter
8 thick slices (1 in.) brioche (about 1 lb.)

Preparation

1. Prepare sauce: Melt unsalted butter in a medium saucepan over medium-low heat. Stir in brown sugar until well blended, then bring to a boil. Boil until sugar dissolves, 5 to 8 minutes. Carefully stir in cream (mixture may spatter) and pecans; reduce heat to low.

2. Make French toast: In a large shallow bowl, whisk together eggs, nutmeg, cinnamon, vanilla, and orange liqueur.

3. Heat a large cast-iron skillet or nonstick frying pan over medium heat. Melt 1 tbsp. salted butter in skillet, tipping pan to coat. Quickly dip bread, 1 piece at a time, into egg batter, coating both sides but not drenching. Lay bread in skillet and repeat with remaining bread. Cook until golden brown, 1 1/2 to 2 minutes; then flip, add remaining 1 tbsp. butter, and cook until second side is golden brown, 1 1/2 to 2 minutes more.

4. Transfer French toast to plates, top with some of warm toffee sauce, and serve remaining sauce on the side.

Make ahead: Sauce keeps up to 2 days, covered and chilled (reheat in a microwave oven).

--- Cheers !!! Happy eating !!!

GARLIC BREAD MEATBALL SUB

A meatball is made from an amount of ground meat rolled into a small ball, sometimes along with other ingredients, such as breadcrumbs, minced onion, spices, possibly eggs and herbs. Meatballs are usually prepared and rolled by hand, and are cooked by frying, baking, steaming, or braising in sauce.
There are many types of meatball recipes using different types of meats and spices, including vegetarian and fish alternatives, and various methods of preparation.

MEATBALL INGREDIENTS

1 1/2 pounds ground chuck
1 egg, beaten
1 1/4 cups bread crumbs (Italian seasoned)
2 tablespoons chopped fresh parsley
3 cloves garlic, finely minced
1/2 of a small yellow onion, finely chopped
1- 28 ounce jar marinara
1- 28ounce can crushed tomatoes
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon red pepper flake
1/2 teaspoon garlic powder

SUB INGREDIENTS

12 – 4 inch french bread rolls, sliced open
2 sticks butter
2 teaspoons garlic powder
1 teaspoon dried parsley
2 cups shredded mozzarella cheese
Chopped parsley for garnish

DIRECTIONS

In your slow cooker, combine marinara, crushed tomatoes, basil, oregano, red pepper flake, and garlic powder.
In a large bowl, use your hands to mix together ground chuck, egg, bread crumbs, fresh parsley, garlic, and yellow onion. Combine well.
Divide the meat mixture into 30-36 meatballs. I used a heaping tablespoon of meat mixture for each meatball.
Place the meatballs in the sauce mixture and cook on low for 6 to 8 hours, or on high for about 4 hours.
Pre-heat oven to 425 degrees.
In the microwave, melt two sticks of butter (about 1 minute will do) in a bowl. To the melted butter, add 2 teaspoons garlic powder and dried parsley. 
Brush melted butter liberally over all 10-12 rolls. Bake the rolls in the oven for about 6-7 minutes, then remove from the oven and turn the broiler on.
Place about three meatballs on each sub, and spoon some of the sauce over the meatballs. Top with mozzarella cheese, and parsley, if you’d like, for garnish. Broil for 3-4 minutes or until the cheese is completely melted. Cool for a minute or two and serve immediately.Keep an eye on the subs so that the bread does not burn!

-- Cheers !!!

Please give your opinion

STRAWBERRY POP TARTS

Pop-Tarts have a sugary filling sealed inside two layers of rectangular, thin pastry crust. Most varieties are also frosted.

Ingredients

Pie crust, refrigerated or homemade (see below)
Jam or PreservesGlaze or Egg Wash
Sparkling Sugar

Directions

Preheat the oven to 425 degrees. (I went by the temp setting on the box, the original recipe calls for 450.)

Unroll one of the pie crusts and square the edges. Cut into rectangles. Place 1 tsp of jam in the center of a rectangle and top with another piece of crust. Crimp all four edges. Repeat until all of the pie crust is used. I also took the rounded edges that I cut off and rolled them together to form more pop-tarts. They weren’t as “pretty” as the others, but I hate to waste food.

Bake the pop-tarts for about 7 – 8 minutes or until slightly brown. Once cool, pour glaze over and decorate with sugar. If you don’t want to add extra sugar with the glaze, you can use an egg wash on the tops with some white sugar.

Take one pie crust rectangle, fill with a tsp of jam. Cover with another piece of pie crust. Crimp all four edges. Repeat until you run out of pie crust. Bake at 450F for abou7-8 minutes or until slightly brown. Set aside to cool. Once cooled, pour glaze on to Pop-tart and decorate with sparkling sugar.

To Make the Glaze:

1 cup powder sugar
milk to thin

Place powdered sugar in bowl. Pour milk slowly until it has a consistency of really thick syrup.

-- Cheers !!!

Please give your opinion.

CHOCOLATE CHIP COOKIE BARS

A chocolate chip cookie is a drop cookie that originated in the United States and features chocolate chips as its distinguishing ingredient. The traditional recipe combines a dough composed of butter and both brown and white sugar with semi-sweet chocolate chips. Variations include recipes with other types of chocolate or additional ingredients, such as nuts or oatmeal.

Ingredients

1 1/2 cups (3 sticks) unsalted butter, room temperature, plus more baking sheet
4 cups all-purpose flour
2 teaspoons baking soda
3/4 teaspoon salt
1 cup granulated sugar
1 1/2 cups packed light-brown sugar
2 large eggs
1 tablespoon pure vanilla extract
1 (12-ounce) bag semisweet chocolate chips

Directions

Preheat oven to 350 degrees, with rack in center. Generously butter a 12-by-17-inch rimmed baking sheet; set aside. In a medium bowl, whisk together flour, baking soda, and salt; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars on medium speed until light and fluffy, about 2 minutes. Add eggs and vanilla; mix until well combined. Add flour mixture; beat on low speed until just combined. Beat in chocolate chips.

Spread dough on prepared baking sheet. Bake, rotating sheet halfway through, until edges are brown and top is golden, 40 to 45 minutes. Transfer to a wire rack; let cool completely on baking sheet. Use a serrated knife to cut into 1 1/2-by-4-inch bars

-- Cheers !!!
Please give your opinion.

GLAZED PECAN-RAISIN CAKE

Cake is often the dessert of choice for meals at ceremonial occasions, particularly weddings, anniversaries, and birthdays. There are countless cake recipes; some are bread-like, some rich and elaborate, and many are centuries old. Cake making is no longer a complicated procedure; while at one time considerable labor went into cake making (particularly the whisking of egg foams), baking equipment and directions have been simplified so that even the most amateur cook may bake a cake.

Ingredients

2 cups (4 sticks) unsalted butter, room temperature, plus more for pan
4 cups all-purpose flour (spooned and leveled), plus more for pan
2 tablespoons ground nutmeg
1 teaspoon baking powder
2 1/4 cups packed light-brown sugar (1 pound)
6 large eggs
1/2 cup brandy
3 cups pecans, chopped (about 12 ounces)
3 cups raisins (1 pound)
1 cup confectioners' sugar
1 tablespoon plus 1 teaspoon orange juice

Directions

Preheat oven to 350 degrees. Butter and flour a nonstick Bundt pan (12-cup capacity), tapping out excess flour; set aside. In a large bowl, whisk together flour, nutmeg, and baking powder; set aside.

In another large bowl, using an electric mixer, beat butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add brandy; beat until combined. With mixer on low, gradually add flour mixture; beat just until combined (do not overmix). Fold in pecans and raisins.

Spoon batter into prepared pan. Bake until cake has pulled away from sides of pan and a toothpick inserted in top comes out clean, 1 1/2 hours. Immediately invert onto a wire rack, and let cool completely.

Set rack with cake over a rimmed baking sheet. In a small bowl, whisk together confectioners sugar and orange juice until smooth. Drizzle cake with glaze.

BROWNIE COOKIES

A chocolate brownie is a flat, baked square or bar developed in the United States at the end of the 19th century and popularized in both the U.S. and Canada during the first half of the 20th century. The brownie is a cross between a cake and a cookie in texture.

Ingredients

12 ounces bittersweet chocolate, chopped

1/2 cup all-purpose flour, (spooned and leveled)
1/4 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
3 large eggs
1 teaspoon pure vanilla extract

Directions

Preheat oven to 350 degrees. Place chocolate in a heatproof bowl set over (not in) a saucepan of simmering water. Stir until melted, then let cool.

In a small bowl, whisk together flour, baking powder, and salt. In a large bowl, using an electric mixer, beat butter and sugars until lightened in color. Add eggs and vanilla. Beat until combined. With mixer on low, alternately beat in chocolate and flour mixture; mix just until combined (do not overmix).

Drop dough by heaping tablespoons, about 2 inches apart, onto two parchment-lined baking sheets. Bake until a toothpick inserted in center of a cookie comes out clean, 14 to 16 minutes. Transfer to wire racks to cool.


-- Cheers !!!
Please give your Opinion .

Best Carrot Cake

Ingredients:

2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 large eggs
2 cups sugar
3/4 cup vegetable oil
3/4 cup buttermilk
2 teaspoons vanilla extract
2 cups grated carrot
1 (8-ounce) can crushed pineapple, drained
1 (3 1/2-ounce) can flaked coconut
1 cup chopped walnuts



Preparation

1. Line 3 (9-inch) round cake pans with wax paper; lightly grease and flour wax paper. Set pans aside.

2. Stir together flour, soda, salt and cinnamon. Set aside.

3. Beat eggs, sugar, oil, buttermilk and vanilla at medium speed with an electric mixer until smooth. Add flour mixture, beating at low speed until blended. Fold in carrot, coconut, pinapple and walnuts.

4. Pour batter into prepared cake pans.

5. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Drizzle Buttermilk Glaze (recipe below) evenly over layers (I only used about 2/3 of the prepared glaze which I thought was perfect!); cool in pans on wire racks 15 minutes. Remove from pans, and cool completely on wire racks.

6. Once the cake is cooled, slice each layer in half to give you a total of 4 layers. More layers = more frosting = me happy! Note: I put the 2 cake layers in the freezer for 45 minutes to make slicing them in half easier.

7. Make the cream cheese frosting according the recipe below. You can use a canned frosting but it won’t hold a candle to this delicious homemade icing!

8. Spread Cream Cheese Frosting between layers and on top and sides of cake. I’m a BIG frosting person so I made 1 1/2 batches of the cream cheese frosting to make sure the cake was completely covered. I also sprinkled chopped walnuts in between each frosted layer to take it over the top.

Buttermilk Glaze

1 cup sugar
1 1/2 teaspoons baking soda
1/2 cup buttermilk
1/2 cup butter or margarine
1 tablespoon light corn syrup
1 teaspoon vanilla extract

Glaze Preparation
1. Bring first 5 ingredients to a boil in a large Dutch oven over medium-high heat. Boil, stirring often, 4 minutes. Remove from heat, and stir in vanilla.

Cream Cheese Frosting

3/4 cup butter or margarine, softened
1 (8-ounce) package cream cheese, softened
1 (3-ounce) package cream cheese, softened
3 cups sifted powdered sugar
1 1/2 teaspoons vanilla extract

Frosting Preparation

1. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Add powdered sugar and vanilla; beat until smooth.

---Cheers

EASIEST YEAST ROLLS EVER

Making Procedure :

1 pack yeast

3/4 cup warm water


2 1/2 cups Bisquick


1 Tbsp sugar

1/4 cup melted butter

Preheat oven to 400 degrees. Dissolve yeast in water. Put Bisquick, sugar, and yeast in a 

large bowl mix well flour your work surface turn dough out knead for 12-15 minutes shape 

into rolls place in a greased pan cover with damp towel let rise 1 hour brush with melted 

butter bake for 12-15 minutes add more butter. Mmmm!