CAN'T-EAT-JUST-ONE CINNAMON ROLLS
Steps:
- In a small bowl, dissolve yeast and 1 tablespoon sugar in warm water. In a large bowl, beat milk and pudding mix on low speed 1 minute. Let stand 1 minute or until soft-set. Add egg, melted butter, salt, yeast mixture and 2 cups flour; beat on medium until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., For filling, in a small bowl, mix sugar and cinnamon. Punch down dough; divide in half. Turn 1 portion of dough onto a lightly floured surface; roll into an 18x10-in. rectangle. Brush with half of the melted butter to within 1/4 in. of edges; sprinkle with half of the sugar mixture. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices. Repeat with remaining dough and filling ingredients., Place all slices in a greased 13x9-in. baking pan, cut side down. Cover with a kitchen towel; let rise in a warm place until almost doubled, about 45 minutes. Preheat oven to 350°., Bake 20-25 minutes or until golden brown. Cool in pan on a wire rack., For frosting, in a small bowl, beat butter until creamy. Beat in vanilla, water and enough confectioners' sugar to reach desired consistency. Spread over warm rolls. Serve warm.
Nutrition Facts : Calories 199 calories, Fat 8g fat (5g saturated fat), Cholesterol 29mg cholesterol, Sodium 187mg sodium, Carbohydrate 29g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.
BISCUITS (BETCH CAN'T EAT JUST ONE BISCUITS)
My husband spent some time in Louisiana and became very fond of the food there. Now, anything Cajun he just devours. I have several recipes from a deck of playing cards called "Deck O'Meals" Louisiana Cajun. Here is one of 52:)
Provided by simplemom
Categories Breads
Time 22m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Mix bisquick, club soda and sour cream well.
- Melt butter in baking pan.
- Roll out dough about 1/2 inch thick.
- Cut with cutter and place in pan over melted butter.
- Bake at 375°F until brown (about 10-13 min).
- Brush tops with butter.
~ BET YOU CAN'T EAT JUST ONE " BISCUITS " ~
These tender, melt in your mouth biscuits are so addictive, bet you can't eat just one. I've been making these for years and depending what I'm serving them with, I sometimes mix a butter and garlic salt mixture and brush the tops a few minutes before finished....so darn good! Enjoy!
Provided by Cassie *
Categories Other Breakfast
Time 25m
Number Of Ingredients 8
Steps:
- 1. In a large bowl, whisk together the flour, salt, thyme, baking powder and soda. Using a pastry blender, cut in the butter until the mixture resembles cornmeal.
- 2. Preheat oven to 450 degree F. Add to this the milk and cheese and stir with a spoon for 25 - 30 seconds.
- 3. Drop 1 1/2 inch apart but heaping tablespoonfuls on an ungreased baking sheet. Sprinkle with remaining cheese and bake for 12 - 13 minutes or until golden.
- 4. Melt in your mouth good! Best served straight from the oven.
BET YOU CAN'T EAT JUST ONE SHRIMP
The perfect Spanish tapas! These disappear quickly at parties; there's something about the mix of flavors that becomes addictive. You control the heat: the more red pepper flakes you use, the spicier it will be! This hors d'oeuvre is best when it marinates at least two or three days.
Provided by FLKeysJen
Categories Spicy
Time P1DT15m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Place the shrimp in a pot of boiling salted water and cook only until they begin to curl into a "c" shape; drain and place in a large bowl that has a tight-fitting lid.
- Combine the parsley, onion, celery, vinegars, olive oil, mustard, red pepper flakes, salt and pepper in a medium-size bowl and mix well. Pour over the shrimp.
- Cover the shrimp and refrigerate for at least 24 hours. Stir the mixture every several hours.
- Drain off the marinade and serve the shrimp in a shallow dish, accompanied by cocktail forks or toothpicks.
Nutrition Facts : Calories 152.2, Fat 11.7, SaturatedFat 1.6, Cholesterol 85.7, Sodium 910.8, Carbohydrate 2, Fiber 0.6, Sugar 0.5, Protein 9.7
CRACK PRETZELS - BET YOU CAN'T EAT JUST ONE
These are so addictive! I gave this recipe to some folks who now make 2 batches a week! This was given to me by Joyce, a co-worker. Note : Please use the large pretzels broken into pieces, these absorb the oil and flavor better then nuggets, or small twists. added: 10/29/08
Provided by Chef Shadows
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 275°F.
- Mix oil, garlic salt, onion salt, Hidden Valley dressing in a bowl with pretzels to coat pretzels.
- Bake for 15-25 minutes at 250°F stirring several times.
- Remove from oven to cool, stirring frequently until cool and well coated with the dressing.
- I sometimes add extra kosher salt to this as well as some cayenne pepper for added zing.
Nutrition Facts : Calories 243.7, Fat 27.3, SaturatedFat 3.5, Sodium 1.4, Carbohydrate 0.6, Fiber 0.1, Protein 0.2
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- Add milk a little at a time and stir together until the dough holds together. (may need to add a bit more milk.)
- Flour a clean surface and add dough to knead, folding it over on itself several times. Add more flour if needed to prevent sticking.
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