YUM..CINNAMON ROLL CAKE

CINNAMON ROLL CAKE ( YUM, Favorite in my house)

Cake:
3 c. flour
1/4 tsp.salt
1 c. sugar
4 tsp. baking powder
1 1/2 c. milk
2 eggs
2 tsp. vanilla
1/2 c. butter, melted

Topping:
1 c. butter, softened
1 c. brown sugar
2 Tbsp. flour
1 Tbsp. cinnamon

Directions:
Mix everything together except for the butter. Slowly stir in the melted butter and pour into a greased 9x13 pan. For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 for 28-32 minutes.

Glaze:
2 c. powdered sugar
5 Tbsp. milk
1 tsp. vanilla

While warm drizzle the glaze over the cake.

Easy & Delicious Chicken Pot Pie

Ingredients

1. 1 sheet frozen puff pastry (from 17.3-oz package), thawed
2. 1 tablespoon olive or vegetable oil
3. 3/4 lb boneless skinless chicken breasts, cut into 1/2-inch pieces
4. 1 large onion, coarsely chopped (1 cup)
5. 1 cup quartered ready-to-eat baby-cut carrots (5 to 6 oz)
6. 3/4 cup Green Giant® frozen sweet peas (from 1-lb bag)
7. 1/2 cup sour cream
8. 1 jar (12 oz) chicken gravy
9. 2 tablespoons cornstarch
10. 1/4 teaspoon dried thyme leaves
11. 1/4 teaspoon pepper
12. 1 egg, beaten, if desired

Instructions

1. 1Heat oven to 375°F. On lightly floured surface, unroll puff pastry. With rolling pin, roll out into 11-inch square. Cut off corners to make an 11-inch round. Cut slits or small designs in several places in pastry; set aside.
2. 2In 10-inch skillet, heat oil over medium-high heat. Add chicken; cook about 4 minutes, stirring frequently, until no longer pink in center. Add onion and carrots; cook 5 minutes, stirring frequently, until vegetables are crisp-tender. Remove from heat; stir in peas.
3. 3In medium bowl, beat remaining ingredients except egg with wire whisk until well blended. Stir into chicken mixture in skillet. Spoon into 9-inch deep-dish glass pie plate. Place pastry over filling allowing to hang over edge.
4. 4Bake 20 minutes. Brush crust with beaten egg. Cover edge of crust with strips of foil to prevent excessive browning.
5. 5Bake 20 to 25 minutes longer or until crust is golden brown. Let stand 10 minutes before serving.

Asian Chicken w/Fettuccine

Ingredients

1. 8 ounces uncooked fettuccine
2. 1 pound boneless skinless chicken breast, cut into 1/4-inch slices
3. 1 bag (16 ounces) fresh stir-fry or chop suey vegetables (5 cups)
4. 1 cup sliced fresh mushrooms (3 ounces)
5. 1/4 cup hoisin sauce

Instructions

1. 1Cook and drain fettuccine as directed on package.
2. 2Spray wok or 12-inch skillet with cooking spray; heat over medium-high heat. Add chicken; stir-fry 3 to 4 minutes or until no longer pink in center. Add vegetables and mushrooms; stir-fry about 3 minutes or until vegetables are crisp-tender.
3. 3Stir in hoisin sauce. Heat to boiling, stirring constantly. Boil and stir 1 minute. Add fettuccine; toss until well coated and heated through.

Slow Cooker Vegetable Beef Soup

Ingredients

1. 1 lb beef stew meat, cut into bite-size pieces if needed
2. 1/2 lb small red potatoes, each cut into 8 pieces (about 1 1/2 cups)
3. 1 medium onion, chopped (1/2 cup)
4. 4 cloves garlic, finely chopped
5. 1 teaspoon seasoned salt
6. 1/2 teaspoon pepper
7. 2 bay leaves (optional)
8. 2 cans (14 oz each) beef broth
9. 1 can (14 oz) diced tomatoes, undrained
10. 1 can (15 to 16 oz) great northern beans, drained, rinsed
11. 2 cups Green Giant® frozen mixed vegetables, thawed

Instructions

1. 1In 3- to 4-quart slow cooker, mix all ingredients except frozen vegetables.
2. 2Cover; cook on Low heat setting 7 to 8 hours.
3. 3Add mixed vegetables. Increase heat setting to High. Cover; cook 20 to 30 minutes longer or until vegetables are crisp-tender. Remove bay leaves before serving.

Cheesy Slow Cooker Pasta Bake

Cheesy Slow Cooker Pasta Bake

Ingredients:

• 1 lb box uncooked pasta (I like penne or ziti)
• 1 lb ground beef
• 1 tsp salt
• 1/2 tsp ground black pepper
• 1 tsp garlic powder
• 2 tsp Italian seasoning
• 2 jars of your favorite pasta sauce 
• 1 (15-oz) container Ricotta cheese
• 1 cup Parmesan,  or Pecorino Romaino grated
• 2 cup Mozzarella, shredded and divided

Preparation:

1. Add the beef and onions to a large skillet and cook over medium heat until the beef is no longer pink. Drain off the excess grease. Add the salt, pepper, garlic powder, Italian seasoning, and pasta sauce. Set aside.
2. Mix the Ricotta, Parmesan, and 1–1/2 cup of the Mozzarella in a separate bowl. Spoon about 2 cups of the meat mixture into the bottom of the slow cooker. Top with 1/2 box of the uncooked pasta. Spoon half of the cheese mixture over the pasta and spread it out evenly. Repeat the layers, using 2 more cups of the meat mixture, the remaining pasta, and remaining cheese mixture. Take the remaining meat mixture and cover completely.
3. Turn the slow cooker onto low and cook for about 6–7 hours, or until the pasta is tender. Remove the lid and sprinkle the remaining Mozzarella cheese on top. Let the casserole stand while the 

Easy Homemade Coconut Pie

Easy Homemade Coconut Pie

This simple recipe makes two very good pies.

Ingredients:

12-oz. can of evaporated milk, minus 4 Tbsp.
1 stick of butter or margarine, melted 
4 eggs 
2 cups sugar 
7-oz. bag of shredded coconut 
1 tsp. vanilla 
2 unbaked 9-inch pie shells 

Directions:

Preheat oven to 350°F. Mix all ingredients together and pour into two unbaked pie shells.

 Bake until firm — about 35 minutes.

Magnificent Minestrone Soup

Magnificent Minestrone Soup

“Great with a hearty bread and romaine salad. ” 

Ingredients:

3 Tbsp. olive oil
1 cup canned kidney beans, drained
3 cloves garlic, chopped
1 (15 oz.) can or fresh green beans
2 onions, chopped
2 cups baby spinach, rinsed
2 cups chopped celery
3 zucchinis, quartered and sliced
5 carrots, sliced
1 Tbsp. chopped fresh oregano
2 cups chicken broth
2 Tbsp. chopped fresh basil
2 cups water
Salt and pepper to taste
4 cups tomato sauce
1/2 cup seashell pasta
1/2 cup red wine (optional)
2 Tbsp. grated Parmesan cheese for topping

Directions:

In a large stock pot, over medium-low heat, heat olive oil and saute garlic for 2 to 3 minutes. Add onion and saute for 4 to 5 minutes. Add celery and carrots, saute for 1 to 2 minutes.

Add chicken broth, water and tomato sauce, bring to boil, stirring frequently. If desired add red wine at this point. Reduce heat to low and add kidney beans, green beans, spinach leaves, zucchini, oregano, basil, salt and pepper. Simmer for 30 to 40 minutes, the longer the better.

Fill a medium saucepan with water and bring to a boil. Add macaroni and cook until tender. Drain water and set aside.

Once pasta is cooked and soup is heated through place 2 tablespoons cooked pasta into individual serving bowls. Ladle soup on top of pasta and sprinkle Parmesan cheese on top.