Cinnabon

Dough:

1 cup lukewarm milk
2 eggs
1/3 cup margarine, melted
4 1/2 cups flour
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons yeast

Cinnamon/sugar mixture:
1 cup brown sugar, packed
2 tablespoons ground cinnamon
1/3 cup butter, softened

Frosting:
1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
3 cups confectioners' sugar
1 teaspoon vanilla extract
1/4 teaspoon salt

1. In a large bowl, dissolve the sugar in warm milk, and then stir in yeast. Allow to proof 5 minutes.

2. Mix salt, eggs and butter into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.

3. In the meantime combine brown sugar and cinnamon in small bowl.

4. Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup melted butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).

5. Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt.

6. Remove rolls from oven and invert pan on cutting board or foil, leaving pan in place till rolls have cooled (15-30 min).

7. Spread frosting on rolls before serving.

Recipe:  Heather
 
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Chicken Tortilla Crock Pot Soup

1 can black beans
2 cans ranch style beans
2 cans Ro-Tel (diced tomatoes with green chilies)
1 can hominy
1 can corn
1 c. salsa
4 frozen chicken breasts

Combine the first 6 ingredients in crock pot. Place frozen chicken breasts on top. Cook on low for 6-7 hours. Remove chicken breasts to plate, shred into bite-size pieces and place back in crock pot. Serve in bowls with shredded cheese, sour cream and tortilla chips.
 
Recipe:  Devon
 
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Stuffed French Toast w/Berry Sauce

Filling:
1 pkg. (8 oz.) cream cheese, softened
1 Tbsp. Sugar
1 tsp. grated orange peel
1/4 tsp. cinnamon

French Toast:
4 eggs, lightly beaten
1/2 cup milk
2 tsp. vanilla
16 slices French or Italian bread (1/2 inch thick)

Syrup:
1/2 cup water
1/4 cup maple syrup
2 Tbsp. Sugar
1 Tbsp. Cornstarch
1 1/2 cups frozen blueberries

In medium mixing bowl, beat cream cheese, sugar, orange peel and cinnamon until smooth; set aside. In a shallow bowl, combine eggs, milk and vanilla. Spread filling mixture on half of the slices of bread, cover with other half of slices. Dip bread in egg mixture on both sides, fry on a greased hot griddle for 3-4 minutes per side or until golden brown.

For syrup, combine water, syrup, sugar and cornstarch in a medium saucepan. Bring to a boil; boil 2 minutes to thicken. Reduce heat; add blueberries and simmer 5-7 minutes or until berries are tender. Serve over French toast.

Recipe:  Paula

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