THEEEE best gooey caramel cinnamon rolls

I have pictures, but I will have to post them later.

1 cup warm water (110 degrees F)
1 egg
3 cups bread flour
1/4 cup white sugar
3 tablespoons instant powdered milk
1 teaspoon salt
5 tablespoons butter, softened
1 teaspoon instant yeast
1/3 cup butter
1/2 cup vanilla ice cream
1/2 cup brown sugar
1/2 cup butter, softened (for spreading)
1/2 (or more to your liking) granulated sugar
Sprinkle desired amount of cinnamon
1/2 cup brown sugar

DIRECTIONS

1-Place water, egg, bread flour, white sugar, powdered milk, salt, 5 tablespoons butter and yeast in bread machine in the order suggested by the manufacturer. Select DOUGH setting, and turn machine on.

2-Meanwhile; in a small saucepan, melt 1/3 cup butter. Add 1/2 cup brown sugar and ice cream; bring to a boil, and cook for 2 minutes. Pour caramel into the bottom of a lightly greased 9 x 13 inch pan.

3-Preheat oven to 350 degrees F (175 degrees C).

4-When machine has finished cycling remove dough from pan and turn it out onto a lightly floured surface. Pat dough into a rectangle. Spread with softened butter and sprinkle lightly with cinnamon and granulated sugar. Crumble 1/2 cup brown sugar over the top. Roll up, and seal edge. Cut into 12 rolls, and place in prepared pan of caramel. Allow to rise until doubled in size, about 45 minutes.

5-Bake at 350 degrees F (175 degrees C) for approximately 20 to 25 minutes, until golden brown.

I made these for breakfast this morning. I thought these were to DIE for. They were so gooey and yummy! I changed the amount of salt because the original recipe tastes like it has WAY too much salt. Also, I added more cinnamon and sugar then it calls for. Enjoy!!!!!!

VaCaTIoN!

We will return from our vacation on the 7th of August! Check back for new recipes later!!!!

Easy Honey Mustard Dipping Sauce

INGREDIENTS
1/4 cup mayonnaise
1 tablespoon prepared mustard
1 tablespoon honey
1/2 tablespoon lemon juice

DIRECTIONS
In a small bowl, whisk together the mayonnaise, mustard, honey, and lemon juice. Store covered in the refrigerator.

We like to dip our chicken in this easy sauce! Enjoy!

Almond Joy Pie

1/2 c. sugar
1/3 c. cornstarch
1/4 c. baking cocoa
1/4 tsp. salt
1 1/2 c. milk
18 (1 pkg) Mini Almond Joy candy bars, chopped
1 tsp. vanilla extract
1 pastry shell (9 " ) baked
whipped cream

In a large saucepan, combine the sugar, cornstarch, cocoa and salt. Stir in milk until smooth, Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened (mixture will thicken quickly). Remove from the heat.
Add chopped candy bars and vanilla; stir until chocolate is melted. Pour into pastry shell. Press plastic wrap onto filling. Refrigerate until set, about 4 hours. Remove plastic wrap onto filling. Slice and serve with whipped cream. Enjoy!

Layered Raspberry Delight

1 Pkg. White cake mix

1 c. whipping cream

1 pkg Raspberry Danish Dessert (junk-it) (usually found somewhere by the jello in the baking isle)

1 (8 oz) pkg. cream cheese

2 c. powdered sugar

20 oz. frozen or fresh raspberries

First layer: Make cake mix according to package directions; bake in a 9 x 13 " pan and let cool.

Second Layer: Cream the cream cheese and add the whipping cream and powdered sugar. Beat well. Put on the cooled cake and let set.

Third Layer: Use the directions on the danish dessert and mix using the juice from the raspberries as part of the liquid. Add the raspberries. Put on the second layer and chill 4 hours before serving. Serve with cool whip, whipped cream, or plain. Enjoy!

I made this for a BBQ we had last night. We love this dessert. When we lived in Kenai we had fresh raspberries that we would like to use for this dessert. Enjoy!

Martha Stewarts Best Buttermilk Pancakes

(Click on the picture to go to the direct page)

http://www.marthastewart.com/

The key to fluffy pancakes is not to overmix the batter; it should not be beaten smooth. If serving these pancakes with bacon, reserve half a teaspoon of bacon drippings to grease the griddle instead of butter.

Makes nine 6-inch pancakes

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar
2 large eggs, lightly beaten
3 cups buttermilk
4 tablespoons unsalted butter, melted, plus 1/2 teaspoon for griddle

Directions
Heat griddle to 375 degrees. Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps.
Heat oven to 175 degrees. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Using a pastry brush, brush remaining 1/2 teaspoon of butter or reserved bacon fat onto griddle. Wipe off excess.
Using a 4-ounce ladle, about 1/2 cup, pour pancake batter, in pools 2 inches away from one other. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute.
Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven. Serve warm.

I have collected a lot of Martha Stewart magazines over the past few years, and the magazines are piling up! I have decided I need to de-junk. So I am finding my favorite articles on her website and posting them on my blog, so if I want to look them up again, I know where to find them!

Addison made these pancakes for breakfast this morning. Her favorite part was dropping the blueberries on the batter after it was poured on the griddle. She did a fantastic job! They were wonderful! She served them with blueberry syrup and whipped cream.

Cheesy Bacon Mashed Potatoes

3 green onions, chopped
5 potatoes
About 1/4 c. milk
1 c. sour cream
1 c. shredded cheddar cheese
5 slices bacon, cooked and crumbled
1 tsp. salt
1/8 tsp. pepper
paprika

Scrub and quarter potatoes. Place in a large saucepan filled with 1/2 water. Bring to a boil on high heat. Reduce heat and cover. Cook for 20 minutes or until tender when pierced with a fork. Drain and mash. Add milk and mash until creamy. Stir in sour cream. Add cheese, bacon, salt, pepper, and green onion. Place in a lightly greased casserole dish. Sprinkle paprika on top. Bake at 400 degrees, uncovered for 15 minutes.

I altered another recipe similar to this... these are the results of the change. Yummy!

Funeral Potatoes

2 lbs. cooked, grated potatoes or frozen hash browns
2 cans cream of chicken soup
1 pint sour cream
1/4 c. chopped onion
1/2 c. melted butter
2 c. grated cheese
1 1/2 c. crushed corn flakes

Combine potatoes, soup, sour cream, onion & butter. Pour into 9 x 13 " pan. Sprinkle with shredded cheese and crushed corn flakes. Bake at 350 degrees for 45 minutes.

I love funeral potatoes...I just hate the name! Enjoy!