March 2nd Recipes

“EASY OVERNIGHT CARAMEL PECAN CINNAMON ROLLS”

1 1/4 c. powdered sugar
1/3 c. heavy whipping cream
1 c. pecans, coarsely chopped
1/2 c. brown sugar
1 Tbsp. cinnamon
2 frozen white bread dough loaves, thawed (Rhoades Bread)
3 Tbsp. butter, melted

Spray a 9×13 pan with cooking spray. In a small bowl, combine the powdered sugar & heavy whipping cream. Pour into the pan. The mixture will be thick so you may have to use a spatula to spread evenly in the pan. Sprinkle pecans over top of the milk/sugar mixture. Combine brown sugar & cinnamon in small bowl, set aside. On a surface, sprayed with cooking spray & lightly floured, roll out 1 loaf into a rectangle (roughly the same size as the 9×13 pan). Pour half of the butter onto the dough and spread it out. Sprinkle half of the cinnamon/sugar mixture over the butter. Roll up the dough from the longer side of the rectangle shape and cut dough roll into 8 pieces. Place each piece in the pan on top of the pecans. Do 4 rows of 4 cinnamon rolls in each row. Repeat with the 2nd loaf of bread. Cover with plastic wrap that has been sprayed with cooking spray (the part of the plastic wrap that touches the rolls). Leave in fridge overnight. In the morning, let sit out, covered, at room temperature for 1 hour. Bake at 350 for 25-30 mins. After baking let cool on wire rack for 5 mins. Carefully take your pan and turn it upside down over a serving platter or cutting board. Serve warm.

=================================================================
“MEXICAN CHICKEN & RICE DINNER”

2 c. shredded chicken
2 c. cooked rice
1 (15 oz) can black beans, drained
1 (15 oz) can corn, drained
2 c. shredded Mexican cheese
1/4 c. cream cheese
1/2 c. chunky salsa
1 tsp. cumin
1 tsp. garlic powder
1 tsp. onion powder

Preheat oven to 350. In mixing bowl, combine all of the ingredients except 1 cup of cheese. Prepare your 8×8 baking dish with cooking spray. Add the mixture to the baking dish. Put remaining 1 cup of cheese on top. Cover with foil and cook for 25 mins. Remove foil and cook for another 5 mins or until the cheese on top is melted.

===================================================================
“JALAPENO POPPER SPREAD”

2 pkg (8 oz ea) cream cheese, softened
1 c. mayonnaise
1/2 c. shredded Monterey Jack cheese
1/4 c. canned chopped green chilies
1/4 c. canned diced jalapeno peppers
1 c. shredded Parmesan cheese
1/2 c. Panko bread crumbs
Sweet pepper pieces & corn chips

In large bowl, beat the first 5 ingredients until blended; spread into an ungreased 9” pie plate. Sprinkle with Parmesan cheese; top with bread crumbs. Bake at 400 degrees for 25-30 mins or until lightly browned. Serve with peppers & chips. Makes 16 servings.

====================================================================
“SUMMERTIME STRAWBERRY SALAD”

2 oz. Cream cheese, softened
2 Tbsp. marshmallow crème
1/4 tsp. vanilla extract
1 Tbsp. orange juice
1 1/4 c. halved fresh strawberries
1/4 c. each: green grapes, seedless red grapes, & fresh blueberries

In a small bowl, combine the cream cheese, marshmallow crème & vanilla; beat until smooth. Gradually add the orange juice. In a small serving bowl, combine the fruit. Drizzle with the dressing; toss gently to coat.

========================================================================

“TWO-LAYERED APPLE CRISP”

3/4 c. butter, softened
1 1/2 c. packed brown sugar
2 tsp. ground cinnamon
1/2 tsp. salt
2 c. all-purpose flour
2 c. old-fashioned oats

Filling:
1 c. sugar
3/4 c. all-purpose flour
1/4 c. packed brown sugar
1 tsp. ground cinnamon
1/8 tsp. ground nutmeg
3 large Honeycrisp or Golden Delicious apples, peeled & sliced (about 6 cups)
3 tsp. vanilla
1 Tbsp. butter
Optional toppings: vanilla ice cream, caramel sundae syrup & salted pecans

In a large bowl, beat the butter, brown sugar, cinnamon & salt until crumbly. Add flour & oats; mix well. Press 3 cups oat mixture onto the bottom of a greased 13×9” baking dish. In another bowl, mix the first 5 filling ingredients. Add apples and vanilla; toss to combine. Spoon over oat layer. Dot with butter; sprinkle with remaining oat mixture. Bake, uncovered, at 350 for 45-50 mins or until golden brown & apples are tender. If desired, serve with toppings.

==============================================================================
“SWEET POTATO FRUIT SALAD”

3 medium size sweet potatoes
1 c. mayo
1 tsp. grated lemon rind
2 Tbsp. orange juice
1 Tbsp. lemon juice
1 Tbsp. honey
2 sliced bananas
2 medium red apples, diced
2 c. seedless grapes
Lettuce, optional

Peel sweet potatoes and cut into cube size pieces. Cook in boiling water and cook for 20 mins or until tender; drain. Stir together the mayo and the next 4 ingredients into a small bowl. Chill. Gently toss together the sweet potatoes, bananas, apples and grapes. Cover & chill for 2 hours. Serve sweet potato mixture on lettuce leaves if you want. Serve with mayo mixture. Makes 6 servings.

Flossie, Moberly

===========================================================
“CHERRY PIE MILKSHAKE”

1 (14 oz) can sweetened condensed milk
4 c. vanilla ice cream
2 c. cherry pie filling
1/2 tsp. almond extract, optional
3 sheets chcolate graham crachers, broken up
crushed choco or honey graham crackers, whipped cream or cherries, optional

Add all (except topping ingredients) and blend on the lowest setting until just combined and creamy. Stir in a handful of extra cherries and the chocolate graham pieces.

===============================================================

KITCHEN TIP MINUTE

To tell if an egg is fresh or not, simply put the egg in a bowl of water, if it sinks to the bottom, it’s fresh. If it starts to stand up, it’s still good, but if it floats, it is no longer fresh and you should probably throw it away.

Adding a Tablespoon of water when browning beef will help pull the grease away from the meat while cooking.

You can fix stuffed peppers in a muffin tin. Spray the inside of each hole you plan to use, put your pepper in there and stuff it, place in oven and cook per directions on your recipe.