Deliciousness!

Emily's Cinnabon Cinnamon Rolls

2 pkgs yeast

2 Tbsp sugar
3.5 oz pkg vanilla pudding
1/2 cup melted butter
2 eggs
1 tsp salt
6-8 cups flour

In small bowl, add warm water. Sprinkle water with yeast and sugar. Do not stir. Proof and set aside. It will rise and foam. In large mixing bowl, prepare vanilla pudding as directed. Mix in butter, eggs, and salt. Add yeast mixture. Gradually add flour. Mix with wooden spoon. It will be sticky. Cover with towel. Let rise in warm place until doubles. Approximately 1-2 hours.

Prepare filling: (add extra half recipe for richer filling)
1 cup salted butter, melted
2 cup brown sugar
1/2 cup flour
4 tsp cinnamon
optional 1/4 tsp ginger, 1/4 tsp allspice

Roll yeast out to approximately 34 x 21 inches
Spread filling over top
Optionally add; raisins, nuts, etc
Roll tightly. Slice into rolls (2-2 1/2 inch length)
Place in buttered pan. Let rise. Rolls will puff up in 20- 30 minutes.

Bake at 350 degrees F. 15-20 minutes until lightly brown.

Cream cheese frosting: (can use ready prepared cream cheese frosting)
8 oz. cream cheese, softened
1/2 cup butter, melted
1 tsp vanilla extract
1 Tbsp milk
3 cups powdered sugar

Blend ingredients until smooth. Spread frosting over warm cinnamon rolls.

Enjoy!

Seven Layer Bars

Submitted by: Adrienne

1 stick butter
1 1/2 cups Graham cracker crumbs
Preheat oven to 350 (325 for glass)
Melt butter in pan in oven while heating. Add Graham crackers and 1 tsp. vanilla and press down.

Add remaining in order listed:
14 oz. Can sweetened condensed milk
2 cups choc. Chips (I use milk)
1 1/3 cups coconut
1 cup chopped walnuts

Bake for 25 min.

Chicken Wild Rice Soup

Submitted by: Adrienne

Make 2 pkgs. Uncle Ben's Wild Rice (original) according to box directions.

In pan:
Saute 1 diced onion, carrots, and celery in 4-5 Tbsp butter until tender.
Add 6 Tbsp. flour, 8 Cups chicken broth (about 4 cans), and 1 pint whipping cream.
Add rice and simmer.

Log Cabin Fever!

Moab Retreat

We had a great time in Moab over Civil Rights Day weekend! Log cabin quilts were made (and cursed at), many projects were actually finished, much great food was eaten, and wonderful friendships were renewed!

Here are a few photos from the weekend and there are recipes to come!

Bobbie's Famous Meatballs

12 oz. "Homemade" chili sauce (that's the brand)

12 oz. grape jelly

1 Tbsp. lemon juice

1 Tbsp. brown sugar

OR for a BBQ flavor:

12 oz. grape jelly

1 c. Dave's award-winning barbecue sauce

Add sauce to 25-30 meatballs and heat.

Lara's Moab Lasagna

I was not fortunate enough to actually try Lara's lasagna, but according to my mother it was delicious. I am going through my email to try to find recipes that any of you have emailed to me. Keep them coming!

Ingredients:

24 oz. jar Prego Traditional Spaghetti Sauce

1 ½ pounds Ground meat or substitute

4 ounces Parmesan Cheese, grated

1 pound Mozzarella cheese, grated

12 dry Lasagna noodles

14.5 oz. can stewed tomatoes, pureed

1 pound Ricotta cheese

1 small onion, diced

1 egg

2 TBSP fresh Parsley, chopped

2 TBSP Olive Oil

½ tsp Celery Salt

1 tsp Oregano

1 tsp Thyme

1 TBSP Basil

Directions:

Warm olive oil in large fry pan and sauté onion until wilted, not brown. Add meat, cook until browned. Drain off fat. Add tomatoes and simmer for 15 minutes. Add salt and pepper to your liking, and other 4 seasonings. Cream together the Ricotta Cheese, egg, ¼ cup Parmesan and parsley and set aside.

Evenly spread 1 ½ cups of Prego sauce on the bottom of a 9X13 pan. Layer 4 dry lasagna noodles on top to cover bottom (may need to break noodles to cover area). Evenly cover noodles with 1/3 of Ricotta mix, sprinkle with 1/3 of the meat mixture, 1/3 of Mozzarella cheese, and 1/2 remaining sauce. Repeat twice. End with remaining Parmesan cheese. Leave no noodles exposed.

Allow to sit in refrigerator for a minimum of 3 hours so the noodles absorb the liquid. Overnight is even better.

Bake uncovered at 375 degrees for 45-50 minutes until it smells yummy and HOT throughout.