CINNAMON ROLLS

Cream:
2/3 cup shortening
2/3 cup sugar

Add:
1 1/2 tsp salt
2 beaten eggs
1 cup warm mashed potatoes (or 1 cup boiling water and 1 cup potato flakes)

Dissolve:
1 package or 1 TBL yeast with
1/2 cup warm water

Add to first mixture:
Dissolved yeast
1 additional cup of warm water

Add:
6-7 cups flour, one at a time, mixing each cup with a fork

Let rise for 1 1/2 to 2 hours, punch down

Roll dough 1/4 inch thick and sprinkle with half of the following mixture:
1/2 cube melted butter
2/3 cup sugar
2 TBL cinnamon

Roll the dough into a long roll; cut into sections. Place on a greased pan; let rise 40 minutes. Bake at 350 degrees for about 25 minutes or just until golden brown. Top warm rolls with medium glaze of powdered sugar and a small amount of water and some vanilla mixed together.

Great Chili Beans

2 cups dried pinto beans
2 cloves of fresh garlic (pressed through garlic press)
1 onion chopped
1 - 29 oz. can tomato sauce
1 - 30 oz. can of tomatoes (sliced)
1 lb lean ground beef
1 TBL salt
1/2 tsp pepper
2 1/2 TBL chili powder
1 tsp oregano
1 TBL brown sugar
1 tsp cumin

Cook beans until soft, about two hours. Drain. Cook ground beef, onion, and garlic. Add beef mixture and all other ingredients to the cooked beans and simmer for at least an hour or longer if you want thicker chili.

Chili and Cinnamon Rolls Recipes Needed

Hi all, Neal and I are hosting a dinner soon and we wanted to make chili and cinnamon rolls. I have only ever made each of these once and though I think they turned out okay, I can't remember what recipes I used. I was wondering if any of you had great recipes that you would love to pass on. Thanks.

Best-Ever Beef Stew

Finally, my first food post! I am not a great cook so I am mostly enjoying the benefits of you all being good cooks. This recipe is so easy, but the best part is, you can put it in the crockpot, go to church, and when you get home, it is ready. Now that is my kind of recipe.

2 lbs. stew meat, cubed
4 carrots, sliced
1 onion, chopped
4 potatoes, cubed
1 can cream of mushroomm soup
1 can water
1 envelope dry onion soup mix
2 Tbsp. quick tapioca (optional for thickening)

Combine all ingredients in crockpot and cook on high for 4 hours or low for 6-7 hours. Stir once an hour to avoid sticking on the bottom.

Yummy Banana Crumble Muffins!

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white flour
1 egg, lightly beaten
1/3 cup oil
1 teaspoon vanilla
Dash of cinnamon and nutmeg
1/3 cup packed brown sugar
2 Tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 Tablespoon butter

1.Preheat oven to 375 degrees F. Lightly grease muffin cups,or line with muffin papers.
2.In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder, and salt. In another bowl, beat together bananas, sugar, egg, and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
3.In a small bowl, mix together brown sugar, 2 Tablespoons flour and cinnamon. Cut in 1 Tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
4.Bake in preheated oven for 18 to 20 minutes, until toothpick inserted into center of a muffin comes out clean.

Firehouse Sunday Biscuits and Gravy

1 (12 ounce) package maple flavored sausage

1/4 cup all-purpose flour

3 cups whole milk

salt and pepper to taste

Refridgerated Buttermilk Biscuits (cook according to directions on package)

Place sausage in a large skillet. Cook over medium-high heat until evenly brown. Add flour to sausage and stir. Gradually whisk in milk and cook until thickened. Season with salt and pepper. Reduce heat, and simmer for 12 to 15 minutes. If gravy becomes too thick, stir in a little more milk.

Hint: Only use maple sausage. Anything else will change the taste of this recipe!

Rainy-Day Chicken Rolls

1 ¼ cup flour
½ cup shortening
1 egg, beaten
3 tbsp. milk
1 cup cooked, diced chicken
½ cup (or more) minced celery
½ tsp. salt (watch other salts added--I omit this)
2-3 tsp soy sauce
2 tbsp minced parsley
1 can cream or chicken soup

Place flour in mixing bowl. Cut in shortening. Combine egg and milk. Add to flour mixture. Stir until dough forms a ball. Chill dough.

Combine chicken , celery, parsley, salt (opt.), soy sauce and half of the soup. Mix well.
Note: can be made into two smaller rolls, or one large roll. Roll dough (or ½ of the dough) into a rectangle. Spread with chicken mixture. Roll like a jelly roll, sealing ends.

Place on a cookie sheet (may grease). Bake at 375 degrees for 25 minutes. Combine remaining soup and ½ can water in sauce pan, stir over low until blended and hot. Slice chicken roll and serve, serving with sauce (soup) over top.

Makes 8 (1”) servings