Orange Rolls

Mix together in a large bowl
3 cups flour
1/4 cup sugar
1 tsp salt
1 pkg Rapid Rise Yeast
ADD:
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

Preparation

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

Calories:350
Total Fat:11.8g
Saturated Fat:6.1g
Polyunsaturated Fat:0.5g
Carbohydrates:31.3g
Protein:24g
Calcium:175mg
Sodium:839mg
Iron:4mg
Fiber:3.3mg

My friend Melissa Sant and I made this cake for her daugher Aubry's birthday.

Chicken Pot Pie

1 can cream of Potato Soup
2 cups Veg-All (drained)
1/2 cup milk
1/4 tsp. Thyme
Dash of Pepper
Add 1 cup cooked and shredded chicken
2 frozen pie crusts (thawed) or you can make your own crusts

Mix filling and put in pie crust, take other crust and place on top of the crust and mix. Bake at what ever temperature and amount of time your crust calls for.

Pie Crust (this is for one a 2 pie crust)

1 cup Flour
1/2 cup Crisco
1/4 tsp. salt
1/4 cup water

mix together with a fork. you may need to add a little more flour. Knead the dough and roll out and place in pie dish.