A very good and deliciously Sweet Cinnamon Rolls recipe.
2 (.25 ounce) packages active dry yeast
1/3 cup white sugar
2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon salt
6 1/2 cups all-purpose flour, divided
1/3 cup vegetable oil
1/2 cup white sugar
2 teaspoons ground cinnamon
In a large mixing bowl, dissolve yeast and 1/3 cup sugar in warm water. Stir in salt and 2 cups flour. Beat mixture for 2 minutes. Beat in eggs and oil. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition.
When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes. In a small bowl, stir together 1/2 cup sugar and 2 teaspoons cinnamon; set aside.
Divide the dough into twelve equal pieces. Take each piece of dough, roll into a log and roll in cinnamon sugar mixture. Place the knots in a lightly greased 9×13 inch baking pan. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
Bake in preheated oven for 30 minutes, until golden.
Great recipe to prepare for your family. Serve this on plastic plates when your on the backyard for a great look.
With a soup this rich and hearty, you won’t need the sandwich.
1 (19.76 ounce) package Johnsonville® Italian Hot Sausage Links, casings removed
1 medium red bell pepper, chopped
1 medium onion, chopped
1 cup chopped celery
4 cups beef broth
2 cups uncooked small shell pasta
1 (15.5 ounce) can Great Northern beans, rinsed and drained
1 (14.5 ounce) can whole tomatoes, chopped
1 medium zucchini, chopped
1 medium potato, peeled and chopped
1 cup red wine
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon pepper
Remove sausage from casing and cut into chunks.
In large stockpot, saute sausage over medium heat until browned on all sides, about 5 minutes. Add the red pepper, onion and celery; saute 5 minutes longer or until vegetables are tender. Add the remaining ingredients; bring to a boil. Reduce heat to low; cover and simmer for 20-25 minutes or until pasta is tender.
Healthy Hearty Minestrone is absolutely delicious. Best look with black tableware.
Always cook up a package of potatoes and onions with the rest of your grilled meal.
4 potatoes, sliced
1 red onion, sliced
1 teaspoon salt
1 teaspoon ground black pepper
4 tablespoons butter
Preheat grill for medium heat.
For each packet, measure out 2 or 3 squares of aluminum foil large enough to easily wrap the vegetables, and layer one on top of the other. Place some of the potatoes and onion in the center, sprinkle with salt and pepper, and dot with butter. Wrap into a flattened square, and seal the edges. Repeat with remaining potatoes and onion.
Place aluminum wrapped package over indirect heat, and cover. Cook for approximately 30 minutes, turning once. Serve hot off the grill.
This was very good and makes a great side dish to any grilled meal. Grilled Potatoes and Onion are easy recipe you can prepare with skewers and bamboo disposables on the side.
This recipe is so different and delicious. Perfect for Easter or Christmas brunch.
1 (1 pound) loaf Italian bread, cut into 1 inch cubes
1 (8 ounce) package cream cheese, diced
1 cup blueberries
2 cups milk
1/3 cup maple syrup
1 cup white sugar
2 tablespoons cornstarch
1 cup water
1 cup blueberries
1 tablespoon butter
Place half of the bread cubes in a lightly greased 9×13 inch baking pan. Sprinkle cream cheese on top of bread cubes. Top with 1 cup blueberries and remaining bread. In a large bowl, beat together eggs, milk and maple syrup. Pour egg mixture over bread. Cover pan and refrigerate overnight.
The next morning, remove pan from refrigerator 30 minutes before baking. Preheat oven to 350 degrees F (175 degrees C).
Cover pan with aluminum foil and bake in preheated oven for 30 minutes. Uncover pan and bake for an additional 30 minutes, until golden brown and center is set.
To make Sauce: In a saucepan, combine sugar and cornstarch, add water. Boil over medium heat for 3 minutes, stirring constantly. Stir in blueberries and reduce heat. Simmer 8 to 10 minutes, or until the berries have burst. Stir in butter until melted. Serve the sauce over squares of french toast.
This Blueberry French Toast recipe will be a family tradition. You may use either fresh or frozen blueberries for this dish and serve on a beautiful white tableware.