Chili Cheese Souffle

                          

                                       

10 eggs, beaten

1 tbsp baking powder

2 - 4oz cans chopped green chilies

4 cups grated cheese

1/2 cup flour

1/8 tsp salt

1 small pint, cottage cheese

1/4 cup butter melted

Mix together eggs, flour, baking powder, and salt.  Add remaining ingredients and mix.  you can mix this recipe up, use any type of cheese you would like or anything that goes good with eggs...green peppers, onions, bacon, 1/2 cups salsa, tomotoes, olives, etc, etc. 

Pour into greased 9x13 dish

Bake in preheated oven at 400 for 15 minutes, 

then reduce temp to 350 and 

bake another 20 minutes.

Enjoy!!!

Easy Caramel Pecan Rolls

Easy Caramel Rolls

1 c. chopped pecans
20 frozen dinner roll dough balls*
1 c. packed brown sugar
1 3-oz. pkg. cook-n-serve butterscotch pudding mix (not instant)
4 T. butter, cut into 20 pieces

Butter a 9-x13-inch pan. Spread chopped pecans evenly in bottom of pan.

Place frozen dough balls in five rows of four. Sprinkle with brown sugar and pudding mix. Dot with butter pieces.

Let rise uncovered on counter overnight. Bake at 350° for 20-25 minutes or until tops are brown and center of rolls do not appear doughy. Remove from oven and let stand for 5 minutes. Invert onto another baking sheet, scraping any caramel left in the pan.

*Sometimes I buy two packages of the HyVee brand rolls (12 per pkg.) and use all 24 dough balls, making six rows of four. Cut butter into 24 pieces instead. May need to add about 5 minutes to baking time.

Posted by Hilery- Cooking Club November 30th

Cinnamon Rolls

From the episode: Rise and Shine, Cook's Country TV

(taken off of Amy's blog)

Dough

3/4 cup whole milk, heated to 110 degrees

1 envelope (2 1/4 tsp.) instant or rapid-rise yeast

3 large eggs, room temperature

4 1/4 cups all-purpose flour

1/2 cup cornstarch

1/2 cup granulated sugar

1 1/2 tsp, salt

12 Tbs. unsalted butter, cut into 12 pieces and softened

Filling

1 1/2 cups packed light brown sugar

1 1/2 Tbs. ground cinnamon

1/4 tsp. salt

4 Tbs. unsalted butter, softened

Glaze

4 oz. cream cheese, softened

1 Tbs. whole milk

1 tsp. vanilla extract

1 1/2 cups confectioner's sugar

Instructions

1. For the dough: Adjust oven rack to middle position and heat oven to 200 degrees. When the oven reaches 200 degrees, shut off. Line 13-by-9-inch baking pan with foil, allowing excess foil to hang over pan edges. Grease foil and medium bowl.

2. Whisk milk and yeast in measuring cup until yeast dissolves, then whisk in eggs. In bowl of stand mixer fitted with dough hook, mix flour, cornstarch, sugar, and salt until combined. With mixer on low, add warm milk mixture in steady stream and mix until dough comes together, about 1 minute. Increase speed to medium, and add butter, one piece at a time, until incorporated. Continue to mix until dough is smooth and comes away from the sides of the bowl, about 10 minutes. Turn dough out onto clean surface and knead to form a smooth, round ball. Transfer dough to prepared bowl, cover with plastic wrap, and place in warm oven. Let rise until doubled in size, about 2 hours.

3. For the filling: Combine brown sugar, cinnamon, and salt in small bowl. Turn dough out onto lightly floured surface. Roll dough into 18-inch square, spread with butter, and sprinkle evenly with filling. Starting with the edge nearest you, roll dough into tight cylinder, pinch lightly to seal seam, and cut into 8 pieces. Transfer pieces, cut-side up, to prepared pan. Cover with plastic wrap and let rise in warm spot until doubled in size.

4. For the glaze, and to bake: Heat oven to 350 degrees. Whisk cream cheese, milk, vanilla, and confectioner's sugar on medium bowl until smooth. Discard plastic wrap and bake buns until deep golden brown and filling is melted, 35 to 40 minutes. Transfer to wire rack and top buns with 1/2 cup glaze. Cool 30 minutes. Using foil overhang, lift buns from pan and top with remaining glaze. Serve.

Make ahead: After transferring pieces to prepared pan in step 3, buns can be covered with plastic wrap and refrigerated for 24 hours. When ready to bake, let sit at room temperature for 1 hour. Remove plastic wrap and continue with step 4 as directed.

Stuffed French Toast

Stuffed French Toast

1 loaf French Bread
1 8 oz. pkg cream cheese
1/4 c. jam (any flavor you like)

Cut french bread long ways like a hot dog bun. Let cream cheese soften and blend it together with the jam. Spread it between the cut bread. It'll make a pretty thick layer. Cover it and put it back in the fridge overnight.

Slice it like regular sliced bread and dip in egg, or *buttermilk (I dip mine in buttermilk). Sprinkle cinnamon if you like and fry it on a skillet.


Buttermilk Syrup

1 cube butter
1 c sugar
1/2 c. *buttermilk
1/2 tsp. baking soda
1 tst. vanilla or maple flavoring (I've always used vanilla)

Melt together butter, sugar, buttermilk and baking soda. Bring to a boil and let boil for 5 minutes or until it turns a light golden color. Remove from heat and mix in the vanilla or maple.
*It really foams up while cooking so make sure you have a few inches of head space in the pan so it doesn't boil over.


*Buttermilk:

1 3/4 cup milk
1 tbsp. cream of tartar sauce.

Stir and let sit for 5 minutes

Nutmeg and Cinnamon Sugar Muffins

These muffins are even better the day after you make them if you keep them in an airtight container. Yeild: 12 muffins

Batter-

1/2 cup butter

2 eggs 3/4 cup milk

1 1/4 cups sugar

2 1/2 cups flour

3 tsp baking powder

1/2 tsp salt

1 1/2 tsp nutmeg

Melt 1/2 cup butter in a small sauce pan, set aside (I just melt it in the microwave)

In large bowl beat eggs with a whisk. Add milk. Mix well.

In a different bowl combine dry ingredients. Add all at once to the egg and milk mix. Blend until smooth. Stir in melted butter.

Fill greased muffin cups almost to top.

Bake 20 minutes.

Topping-

3/4 cup butter

1 1/2 tsp cinnamon

1 cup sugar

1/2 tsp vanilla

Prepare topping by melting butter. Set aside. Combine sugar, cinnamon and vanilla. Remove warm muffins from tins. Dip in butter and rool in sugar mixture. YUMMY!

Megan Rencher

Banana Chocolate Chip Muffins

I (Becca Fluhman) took this from Aimee Heitmann's blog. She is such a great cook and thought we could all benefit from her divine recipes!

Banana Bread (chocolate chips added)

1/2 c. shortening
1 1/2 c sugar
1 c. mashed bananas (4 big ones)
4 T. milk
1 tsp. soda
1/2 tsp. salt
2 c flour
2 eggs
1/2 a bag of chocolate chips (or the whole bag depending on how you are feeling!!!)
Heat oven to 350 degrees. Cream shortening and sugar together. Add eggs beaten, bananas and milk. Mix well. Sift flour, soda, and salt together. Add to other mixture and mix well. Add chocolate chips. Put in prepared muffin tins. Bake for 15-20 minutes depending on your oven. this make about 12-15 large muffins. Enjoy!!

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Happy Eating!