More for Darbi Green Best ever cinnamon Rolls Rolls: 1/2 cup warm water 2 pkgs dry yeast 2 TBLS Sugar Mix together the above ingredients and let foam 3 1/2 oz pkg of instant vanilla pudding made up following directions on pkg 1/2 cup butter melted 2 eggs 1 tsp salt 6 cups flour In bowl, combine water, yeast and sugar. Stir until dissolved. Set aside. In large bowl take pudding and mix and prepare according to pkg directions. Add butter, eggs and salt. Mix well, then add yeast mixture. Blend and gradually add flour. Knead until smooth. Place in greased bowl. Cover & let rise until doubled. Punch down dough and let rise again. Roll out on floured board to approx 34 x 21 inch size. Filling: 1 cup soft butter spread over rolled out dough In seperate bowl mix: 2 cups Brown sugar and 4 tsp. cinnamon. Sprinkle on top. Roll up very tightly. With knife put a notch every 2 apart on the roll. Cut with thread or knife. Place on lightly greased cookie sheet 2 apart. Take hand and lightly press down each roll in the center. Cover and let rise until double in size. Bake at 350 degrees for 15 to 20 mins. Remove when sart to turn golden (Dont overcook). Cream cheese frosting: 8 oz pkg cream cheese 1/2 cup butter (Room temp) 1 tsp. vanilla 3 cups powdered sugar 1 TBLS Milk Mix all ingredients until smooth. Frost your cinnamon rolls or whatever else this yummy frosting sounds good on! Homemade chili 2 lbs cooked Ground beef 1 large can of tomato sauce or chili sauce 1 can of kidney beans with liquid 1 can of pinto beans with liquid 1 can of black beans 1 cup diced onions 1 TBLS minced Garlic 1 tsp celery salt 2 TBLS Cumin Powder 2 tsps Chili powder 1 1/2 tsp black pepper 1 tsp salt a squeeze or two of fresh lemon or lime juice Brown hamburger and add to all of the other ingredients in a crockpot. Stir together and cook on low for 4-6 hours. Check for desired taste and if needed add more salt or Cumin. Cumin is what makes chile taste like chili. I use the leftovers the next night to make homemade burritos. Home made smothered burritos. 6-8 flour tortillas 1-2 cans of nalleys chili or homemade chili 1-2 cups shredded chedar cheese. Fill each tortilla with some chili, top with cheese, roll into burritos so that ends are closed into the fold. Place in hot oil and fry and turn until browned all around. Remove and drain on paper towels. Top with chili sauce, tomatoes, sour cream, avacado. Chicken enchiladas 2 chicken breasts cooked and shreaded. ( I usually cook them slowly in the crock pot so they stay nice and tender). In frying pan or 2 quart sauce pan: 1 1/2 to 2 cups salsa 1 can of chopped olives 1-2 tsp chili powder salt and pepper to taste 1 tsp minced garlic heat up and add shreaded chicken. Pour to coat the bottom of a caserole dish with Green or Red Enchilada sauce Place filling and shreaded cheese in either corn or flour tortillas, roll up and place in a row on top of green sauce. If there is any filling left over, sprinkle over top of enchilads. Pour remaining Green or Red sauce over top and top with more shreaded cheese. Cover with Tin foil and bake in oven for 45 mins at 375 degrees.
Posted on: Sun, 27 Oct 2013 05:55:19 +0000
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