Caramel Pull Aparts

24 Rhodes dinner rolls, thawed but still cold
3/4 cup sugar
1 tsp. cinnamon
1/3 c. butter, melted
1/2 c. caramel ice cream topping

Directions:
Cut rolls in half.  In a bowl, combine sugar and cinnamon (I had to make more!).  Dip roll halves in melted butter and then sugar mixture.  Place in a sprayed bundt pan.  Sprinkle any remaining sugar mixture over rolls.  Drizzle caramel topping over rolls.  Cover with plastic wrap and let rise until 1-inch below the top of the pan.  Remove wrap and bake at 350*F 30-35 minutes.  Cover with foil last 10 minutes if necessary to prevent over browning. Remove from oven and invert onto a serving platter.  Be careful it comes out WAY fast!

Swiss Chicken

Serves 4


1/4 c. white cooking wine
1 can cream of chicken soup
1 c. herb stuffing mix
1/4 c. melted butter
2-3 boneless chicken breast (I used 2 and cut them in half)
3 slices swiss cheese
Steam rice

Directions:
Mix the white cooking wine and the cream of chicken soup together; set aside. Melt butter then stir in herb stuffing; set aside. Layer chicken, swiss cheese, soup mixture and then stuffing mix. Bake at 350* for 45 minutes, uncovered. Serve over steamed rice.

Homemade Bagels

My CTE aid at the school did a demo for my class. She made these bagels and they were delicious! She gave me a batch of the dough to take home. http://www.kingarthurflour.com This is the website she got the recipe from. They have wonderful recipes! I have pulled a few to make....Enjoy!

Dough
1 tablespoon instant yeast
4 cups (17 ounces) King Arthur Unbleached Bread Flour

2 teaspoons salt
1 tablespoon non-diastatic malt powder, brown sugar or barley malt syrup
1 1/2 cups (12 ounces) water, lukewarm

Water Bath
2 quarts (64 ounces) water
2 tablespoons non-diastatic malt powder, brown sugar or barley malt syrup
1 tablespoon granulated sugar

Manual/Mixer Method: To make this dough by hand or in a

mixer, combine all of the dough ingredients and knead vigorously, by ha

nd for 10 to 15 minutes, or by machine on medium-low speed for about 10 minutes. Since we're using a high-protein bread flour here, it takes a bit more effort and time to develop the gluten. The dough will be quite stiff; if you're using an electric mixer it will "thwap" the sides of the bowl, and hold its shape (without spreading at all) when you stop the mixer. Place the dough in a lightly greased bo

wl, and set it aside to rise till noticeably puffy though not necessarily doubled in bulk, 1 to 1 1/2 hours.

Bread Machine Method: Place all of the dough ingredients in the pan of the machine, program the machine for Dough or Manual, and press Start. Check the dough after 10 minutes; it should be quite stiff, and won't have formed a smooth ball. The dough will feel quite firm when you poke your finge

r into it. Allow the machine to complete its cycle, then complete bagels as instructed below.

Transfer the dough to a work surface, and divide it into eight pieces. Working with one piece at a time, roll it into a smooth, round ball. Cover the balls with plastic wrap, and let them rest for 30 minutes. They'll puff up very slightly.
While the dough is resting, prepare the water bath by heating the water, malt and sugar to a very gentle boil in a large, wide-diameter pan. Preheat your oven to 425°F.

Use your index finger to poke a hole through the center of each ball, then twirl the dough on your finger to stretch the hole till it's about 2 inches in diameter (the entire bagel will be about 4 inches across). Place each bagel on a lightly greased or parchment-lined baking sheet, and repeat with the remaining pieces of dough.
Transfer the bagels, four at a time if possible, to the simmering water. Increase the heat under the pan to bring the water back up to a gently simmering boil, if necessary. Cook the bagels for 2 minutes, flip them over, and cook 1 minute more. Using a skimmer or strainer, remove the bagels from the water and place them back on the baking sheet. Repeat with the remaining bagels.

Bake the bagels for 20 to 25 minutes, or until they're as deep brown as you like, turning them over about 15 minutes into the baking time (this will help them remain tall and round). Remove the bagels from the oven, and cool completely on a wire rack.Yield: 8 bagels.

Peanut Butter Sandwich Cookies

These are absolutely to die for! They taste a little bit like nutter butters but better! I brought some over to the physical education department and they are all asking me for the recipe.

1 C. Crisco
1 C. creamy peanut butter
1 C. Sugar
1 C. Packed brown sugar
1 t vanilla
3 eggs
3 C. flour
2 t baking soda
½ t salt

Filling:

1 C creamy peanut butter
½ C. butter, softened
4 C. powdered sugar
2 t vanilla
3-4 Tbs milk

Cookies:

Preheat oven to 375 degrees.

Cream shortening, peanut butter, and sugars together until light and fluffy. Add in vanilla, and eggs one at a time. Add flour, baking soda, and salt to dough. Mix to combine. The dough will be very soft-that’s normal!

Roll dough into ½ inch (or a little larger) balls, roll in sugar, place on ungreased cookie sheet and do the little forky criss-cross thing. (I used a regular size 40 ice cream scoop and divided them into two cookies in order to make the perfect size balls, a mini scoop is perfect).

Bake for 6-8 minutes, or until puffed and set, but not browned. Remove from oven. Let cool on baking sheet for 2-3 minutes and then transfer to cooling rack.

Filling: beat peanut butter, butter, sugar, and vanilla together until smooth, if needed, add milk until desire consistency is reached. When cookies are completely cooled, spread a layer of frosting on one side and sandwich together.

Yield: about 4 dozen sandwiches.

Baked Creamy Chicken Taquitos

We had these during the super bowl and really liked them. They aren't greasy like regular taquitos and healthier. They were cheap and easy to make so that is always a bonus!

1/3 C (3 oz) cream cheese

1/4 C salsa

1T fresh lime juice

1/2 t cumin

1 t chili powder

1/2 t onion powder

1/4 t granulated garlic

2 C shredded cooked chicken

1 C grated pepperjack cheese (we used Colby jack, use your favorite kind of cheese or something to give it a kick).

small corn tortillas
kosher salt
cooking spray

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.

Then roll it up as tight as you can.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown (ours only took 13 minutes so watch them.)

Dip 'em in salsa, sour cream, guacamole, ranch, or other sauces.

We think next time we’ll add a little more cheese to make them cheesier and maybe try something other than boiled chicken to give it a different flavor.

Broccoli Cheese Soup

**This is the easiest soup ever and way yummy!**

2 bags chopped frozen broccoli (I only use one)
2 cans cheddar cheese soup
2 cans evaporated milk
1/4 c. dried minced onion
Salt & Pepper to taste

Combine everything in crockpot.  Cook on high for 2-3 hours or low for 4-5 hours.

Very good by itself or over a baked potato.

Butternut Squash Soup

**I promise this is not a "sweet" soup. It has a kick to it!!**

2 T butter
1 Medium onion, diced
1 Butternut squash - peeled, seeded, cubed
2 c. water
1/2 tsp marjoram leaves
1/4 tsp pepper
1/8 tsp cayenne pepper
4 chicken bullion cubes
1 (8oz) cream cheese, cubed

1. Saute butter and onion.
2. Place everything in crock pot EXCEPT cream cheese. Cook on low 6-8 hours.
3. Remove from crock pot and puree in blender. (May have to do in thirds)
4. Place back into crock pot. Add cubed cream cheese.
5. Cook for another 30 minutes or until cream cheese has melted, stirring occasionally.
6. Top with sour cream.