Thursday, September 24, 2009

Orange Rolls

Mix together in a large bowl
3 cups flour
1/4 cup sugar
1 tsp salt
1 pkg Rapid Rise Yeast
2 eggs
5 tbsp vegetable oil
1 cup very warm milk
1/4 cup very warm water

Mix together and add enough flour to knead. Knead about 10 min. Let dough rest on counter 10 min. Make a paste of the following; 1 grated orange rind, 1/2 cup butter, softened, and 1/2 cup sugar. Roll dough out in large rectangle. Spread with paste. Roll up like jelly roll and cut in one inch slices/ Place in muffin tins that have been sprayed. Let rise 1-1 1/2 hours. Bake at 375 for 10-12 min. Makes about 12 rolls.

Nana's Split Levels

1 cup Chocolate Chips
3 oz Cream Cheese
1/3 cup evaporated milk
1/2 cup walnuts
1 tsp vanilla

Combine in sauce pan except walnuts and vanilla. On low heat stirring constantly until melted remove from heat and add nuts and vanilla. Set aside.

1/2 cup butter, softened
1 egg
3/4 cup sugar
1 1/2 cups flour
1/2 tsp baking soda
1/4 tsp salt

Mix the above ingredients together by hand until they it is in crumbly pieces. Press 1/2 of mixture in to greased pan. Pour Chocolate mixture on top and then sprinkle the rest of your dough on top of the mixture.
Bake at 375 for 20-25 min.

Pumpkin Dip

2 8oz cream cheese softened
1 lb powdered sugar sifted
2 cups pumpkin
2 tsp (+) cinnamon
1/2 tsp ground cloves (+)
Dash of Nutmeg (optional)

Use an electric mixer and cream together.
Serve with Ginger cookies, apples or anything you would like.

Simple Chocolate Mousse Cheesecake

1 package (8 ounces) cream cheese, softened
1/3 cup sour cream
1/4 cup granulated sugar
1/2 teaspoon vanilla extract
1 box (2.8 oz) Dark Chocolate Mousse Mix
1/3 cup milk
1 (6 ounces) prepared graham cracker crust
Whipped Cream
Fresh Fruit

BEAT cream cheese and sour cream in large mixer bowl until smooth. Add sugar and vanilla extract; beat until smooth.

BEAT mousse mix and milk in small mixer bowl on medium speed for 2 minutes, or until lighter in color and smooth. Fold into cream cheese mixture; spoon into crust.

REFRIGERATE for 4 hours or until firm. To serve, garnish with whipped cream and fruit.

Slow-Cooker Beef and Bean Burritos

1-2 lb London Broil
1 (1.2.25 oz) pkg Taco seasoning mix
Cooking spray
1 cup Chopped onion
1 tbsp White vinegar
1 (4.5 oz) can Chopped green chiles
1 (16 oz) can Fat-free refried beans
12 (8 in) fat-free Flour Tortillas
1 1/2 cups (6 oz) Shredded Monterey Jack Cheese
1 1/2 cups Chopped plum tomato
3/4 cup Fat-free sour cream


Trim fat from meat; rub seasoning mix over both sides of meat. Place meat in electric slow cooker coated with cooking spray; add onion, vinegar and green chiles. Cover with lid; cook on low-heat setting for 9 hrs. Remove meat from slow cooker, reserving cooking liquid; shred meat with 2 forks. Combine meat and reserved cooking liquid; stir well.
Warm beans and tortillas according to package directions. Spread 2 tbsp beans down middle of each tortilla. Spoon a heaping 1/3 cup meat mixture on top of beans. Top each with 2 tbsp cheese, 2 tbsp tomato, and 1 tbsp sour cream; roll up.

Nutrient Information

Total Fat:11.8g
Saturated Fat:6.1g
Polyunsaturated Fat:0.5g