Pioneer Woman Cinnamon Rolls

OK-- One of my FAVORITE Blogs to get recipes from is
The Pioneer Woman

These Cinnamon Rolls are WONDERFUL!!!
Austin even refers to them as
Pioneer Cinnamon Rolls!
He likes them.... A LOT!!!

It makes a big recipe, which is nice if you want to make and freeze,
or make and give...or make and sit down and eat all at once...
As I read down through the comments,
someone had taken the time
to half the recipe...that is usually what I fix...
so I don't sit down and eat the all by myself.
I am posting both versions,
so I don't have to go back through the comment section of her
original post every time...
the half recipe also has a different frosting recipe
in case you are not a Maple flavoring and coffee kind of person...


Ingredients for Full Recipe:

1 quart of Whole Milk
1 Cup Vegetable Oil
1 Cup Sugar
2 Packages Active Dry Yeast
8 Cups (plus 1 Cup extra separated) All-Purpose Flour
1 Teaspoon (heaping) Baking Powder
1 Teaspoon (scant) Baking Soda
1 Tablespoon (heaping) Salt
Plenty of Melted Butter
2 Cups Sugar
Generous Sprinkling of Cinnamon

Maple Frosting:

1 bag Powdered Sugar
2 teaspoons Maple Flavoring
1/2 cups Milk
1/4 cups melted butter
1/4 cup brewed coffee
1/8 teaspoon salt

Half Recipe Ingredients:

2 Cups Whole Milk
1/2 Cup Vegetable Oil
1/2 Cup Sugar
1 Tbsp active dry yeast
4 Cups Flour
1/2 cup Flour
1/2 heaping tsp baking powder
1/2 scant tsp baking soda
1/2 tbsp salt

 Filling:
1 cup melted butter
3/4 cup sugar
1/2 c cinnamon

Frosting:

1/2 bag powdered sugar
1/4 cup Milk
1 tsp Vanilla
2 tbsp melted butter
pinch of salt


Directions

Mix whole milk, vegetable oil and sugar in a pan.  Scald to 150 degrees.  Let cool until lukewarm.  Sprinkle yeast and let sit.  Add Flour, stir mixture together.  Cover and let sit 1 hour to rise.  Add additional flour (1 cup or 1/2 cup for smaller batch), baking powder, baking soda, and salt.  Stir mixture together.

Sprinkle work surface generously with flour.  Form dough into a rectangle, roll the dough thin, maintaining a rectangular shape.  Drizzle melted butter over dough.  Sprinkle with sugar and Cinnamon.  Roll the dough toward you.  Pinch the seam to seal it.  Grease foil cake or pie pans.  Cut rolls 3/4 to 1 inch thick and lay in greased pans.  Cover the rolls and let sit for 30 minutes.  Bake for 15-18 minutes.

Combine frosting ingredients in a bowl and mix thoroughly.  Generously drizzle frosting over warm rolls
after they come out of the oven.

Ree also did this post about her Cinnamon Rolls...
it's kind of a FAQ of Cinnamon Rolls
Notes on Cinnamon Rolls

and her original post about her Cinnamon Rolls
with her awesome step by step instructions can be found here

Cinnamon Rolls

Hope you enjoy these as much as my family does!

Mama's Cheese Ball

3 - 8 ounce packages of Cream Cheese
1 jar dried beef
1 small jar of Pimento (well drained)
diced green pepper and onion to taste
pecan chips to cover

Directions

Let Cream Cheese come to room temp.  Chop dried beef in a food processor into small pieces.  Mix together cream cheese, dried beef, drained pimento, green peppers and onions.
Let chill in refrigerator to make it easier to fix into a ball.
After it has chilled, form into a ball and roll in pecan chips.
Store in refrigerator until ready to serve. 
Serve with Wheat Thins crackers

Apple Pie Dip with Cinnamon Crisp Chips

My dad saw this recipe on a KY-3 news segment in Missouri one day.

It was presented on their noon newscast by

Lola's Pastries and Eatery

in Nixa, MO.

Sounds very yummy!

I think this would be a good party type food,

it wold also be great around the Holidays

and even for a great Tailgate Party!

Apple Pie Dip

16 ounces of Cream Cheese, room temp

1/4 Cup of Apple Juice

1/4 Cup plus 2 tbsp of Brown Sugar, Packed

1 tsp of cinnamon

1/4 tsp of nutmeg

1 tsp of Vanilla

2 Medium Apples. chopped fine (1 red, 1 Granny Smith)

1/2 cup of toasted pecans, chopped

Mix the cream cheese with brown sugar; add apple juice, stirring until smooth and creamy.  Mix in remaining ingredients by hand until well blended.  Keep in refrigerator until ready to serve.

Chips

12 8-inch flour tortillas

1/2 cup of melted butter

1 1/2 tsp of cinnamon

1/2 cup of sugar

Brush melted butter over top of tortillas.  Mix the cinnamon and sugar together and sprinkle over butter tortillas.  Cute into eights and place on cookie sheets.  Bake at 350 degrees for 8-10  minutes until lightly browned.  Cool and Serve.

Chex Muddy Buddies

This recipe is popular around the holidays!

And it should come with a warning!

If you start eating it, you will physically have to take it away

from the table to

STOP!!!

9 Cups Rice Chex, Corn Chex or Chocolate Chex cereal

(or a combination of all three)

1 Cup Semisweet Chocolate Chips

1/2 Cup Peanut Butter

1/4 Cup Butter or Margarine

1 teaspoon Vanilla flavoring

1 1/2 cups  Powdered Sugar

Directions:

In a large bowl, measure cereal; set aside.

In a 1 quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High for 1 minute; stir.  Microwave for another 30 seconds longer or until mixture can be stirred smooth.  Stir in Vanilla.  Pour mixture over cereal, stirring until evenly coated.  Pour into 2 gallon revealable food storage bag.  Add powdered sugar, seal bag; shake until well coated.  Spread on waxed paper to cool.  Store in airtight container in refrigerator.

Enjoy!

Grape Salad

Scott's mom started making this a couple of summer's ago
and it is very, very tasty~

Usually when Mam ma makes something, she can't tell us the recipe...
but she could for this one!
I apologize that the photo is off-- I can't figure out how to fix it--
and it's causing me to twitch...
might need to go and make a grape salad
to keep my mind off of it!

Grape Salad

8 oz. Sour Cream

8 oz. Cream Cheese

1/2 cup granulated sugar

1 tsp. Vanilla

4 Cups Green Grapes

4 Cups Red Grapes

1/2 cup chopped pecans, toasted

1/2 cup Brown Sugar

Mix Sour Cream, Cream Cheese, granulated Sugar, and Vanilla.

Toss in red and green grapes and mix until fruit is coated well.

Top with Brown Sugar and Pecans.

Keep refrigerated until ready to serve.

YUM!

Pasta Salad

 McCormick's Salad Supreme


My friends Joy and Michele,
who are truly gourmet's
served this salad one night at their house.

It was really yummy,
so I asked for the recipe.
I was shocked when they said it came from
the back of the seasoning bottle!!!

I'm still totally impressed with their cooking abilities...
ans extremely happy that I can make something as yummy as they do!
After all, I can read the back of a bottle!

Supreme Pasta Salad



1 bottle McCormick's Perfect Pinch Salad Supreme Seasoning
veggies: red, green and yellow peppers, cucumbers and anything else that suits your fancy
Newman's Own Light Northern Italian Salad Dressing
Pasta

Mix 4 cups of cooked pasta, 3 1/2 cups chopped fresh veggies, 1 cup Italian dressing
and 4 tbsp. Seasoning.  Refrigerate until ready to eat. Toss before serving.

Very Tasty!
Great for Picnics or Pot Lucks!

Baked Potato Soup

Every Halloween my friend Nancy throws a Halloween Bash!
We all bring appetizers and desserts and she puts out a tremendous
spread of different soups. Her Baked Potato Soup is one of my favorites!
We are currently in a deep freeze in the south, so this warm and hearty soup
hit the spot today.

So now, I'm sharing it with you.
Thanks, Nancy for the great recipe!

 

Baked Potato Soup

4 Large Baking Potatoes

2/3 Cup Butter

2/3 Cup All Purpose Flour

6 Cups Milk

3/4 tsp. Salt

1/2 tsp. Pepper

4 Green Onions, chopped and divided

12 Slices of Bacon

1 1/4 Cups of Shredded Cheddar Cheese, divided

1 8oz. Carton of Sour Cream

Directions:

Bake Potatoes and scoop out the pulp.  Melt butter in a dutch oven over low heat; add flour stirring until smooth.  Cook 1 minute, stirring constantly.  Gradually add the milk;  cook over medium heat, stirring constantly until mixture is thickened and bubbly.  Add potato pulp, salt, pepper, 2 tbsp. green onions, 1/2 cup bacon and 1 cup of cheese.  Cook until thoroughly heated;  stir in sour cream.  Add extra milk necessary for desired thickness.  Serve with remaining bacon, cheese and onion.  Yields 10 cups