Cinnabon rolls

Rolls: 1/2 cup warm water 2 pkg. dry yeast 2 TBsp sugar 3.5 oz vanilla pudding 1/2 cup margarine-melted 2 eggs 1/2 tsp salt 6 cups flour Prepare pudding according to box. Proof yeast, sugar and water. Add eggs and melted butter to the pudding. Add yeast mixture. Combine salt and flour. Slowly add to pudding and yeast mixture. Knead dough. Put in grease bowl and allow to rise until it is double in size. Punch down and roll out into a large rectangle about 1/2 inch thick. Cinnamon mixture: 4 cups brown sugar 2 TBsp cinnamon 1 cup margarine, softened Spread softened margarine over full surface of dough. Combine sugar and cinnamon. Spread over top of margarine. Roll dough up tightly lengthwise. Cut dough every 2 inches. Place on parchment lined cookie sheet. Press down slightly as you place them. Allow to rise about 30 minutes. Bake at 350 degrees for 12-15 minutes. DO NOT OVERBAKE. Cover with cream cheese frosting while still warm.

Peppermint Marshmallows

I got this recipe from Little Birdie's Secret. Their tutorial is so much better than my boring typed out method. I am typing it out for historical purposes but I figured if you wanted to see it with pictures you could go here. Yes I have made these. They are not too minty which is perfect for hot chocolate.

1/2 c powdered sugar
1/3 c cornstarch
2 envelopes unflavored gelatin
1 1/3 c sugar
2/3 c corn syrup
1/2 crushed peppermint candy canes (about 6)
1/8 tsp salt

1. In small bowl sift together powdered sugar and corn starch. Line 9 x 13 pan with foil, spray with non stick cooking spray.
2. Sift 2 tbsp powdered sugar mixture into pan and tilt to coat all sides. leave excess in the pan.
3. Place 2/3 c. water in large bowl (I used my kitchen aide) and sprinkle gelatin. Let soften 5 minutes, until dissolved.
4. In medium, heavy bottom saucepan,, heat sugar, corn srup, candy canes and salt over medium heat until dissolved. About 7 minutes.
5. Pour into bowl with gelatin mixture and beat on high speed electric mixer until light and fluffy. About 10-15 minutes.
6.Spread evenly into prepared pan. Smooth top and dust with powdered sugar mixture. Let stand at room temperature for 2 hours.
7. Lift foil from pan and with small, wet cookie cutter, cut shapes and dip sides into sugar mixture. Cut up remaining into irregular pieces.
8. Store at room temperature, loosely covered.

I tried making marshmallows before and these were so much easier to do than the previous recipe that I tried. Kezri was even able to help with these ones. I can only assume that you could do the same and leave out the candy canes if you didn't want it peppermint, maybe increase the sugar by 1/2 cup. I haven't done that yet so please if you do let me konw how it works out. Always fun to have something fun to do with the kids. If the plain ones work out I may have some great s'mores shape marshmallows for camping this next summer.

Hot Cocoa Mix

I make this every year as gifts and every year I get so many compliments. So I am adding it here for all to make on their own if they wish. I am not sure where I originally got the first recipe from. I have tweaked it quite a bit to fit my needs. This comes out in a real fine powder, but it totally dissolves in water and is super rich. Also this makes a very large batch. I do this as gifts in jars so that is why the large recipe. I guess I could try to figure out how to cut it down but I love being able to make a large batch and even have some for around here.

14 cups of powdered milk (I process mine in the blender till fine powder. It will decreased it from 14 cups to about 8 once done. I found it dissolves this way in the water while by not processing it left lumps in my cocoa.)
3 pounds powdered sugar (definitely powdered not granular)
16 ounces baking cocoa
3-4 cups coffee creamer (if this is lumpy then process also, if not then use as is. The creamer gives it the real milky taste.)

Mix together in LARGE bowl till thoroughly mix. Place in containers with a tag that says "Add 3-4 large spoonfuls to 8 ounces of hot water."

Now I am a dump and go kind of gal. None of my measurements are perfectly accurate. I always start a pot of hot water and make up a cup before I jar and then tweak as needed. Sometimes it is too chocolaty and needs more sugar, sometimes too watery and needs more creamer. I go with the flow. You can give them with candy canes to mix it with or marshmallows. One year I added mini chocolate chips. I was not fond of them but the feedback I got was great from my friends that got those jars. They said it was a nice surprise in the hot chocolate. I hate chunks in my hot chocolate though.

Now my favorite way to drink hot chocolate is with a little bit of flavored creamer (caramel) and whipped topping. But everyone has there own taste.


This is this years gift to coworkers. I am still working on the marshmellows and therefore they aren't tied with the ribbon and tag. I found these great jars at Goodwill and then I glass etched the snowflake on the outside of them. I thik they turned out nice. The jar themselves were pretty and then add the hot cocoa mix and marshmallows and I am in heaven.

Swedish Meatballs

I really truly don't think these are Swedish meatballs by any means but for lack of a better name that is what I call them.

I usually use my Crockpot for this recipe. I have done it on the stove top and they turned out just as good. I also don't really measure anything. I just dumb in and turn it on.

I fill the Crockpot with enough meatballs for my family (I use the per made ones from Costco.)
Pour on top of the meatballs 2 cans of cream of mushroom soup
Add 1-2 cups of beef broth

Cover and cook on low 6-8 hours or on high for 3-4 hours. We serve these either over rice or noodles depending on the night and what the girls want.

Chicken and corn chili

I made this the other night for the chili cook off and got a runner up prize.

4 boneless, skinless chicken breast
1 jar salsa (I use Dad's Salsa)
2 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon chili powder
salt to taste
pepper to taste
1 can corn
1 can kidney beans
1/2 (14 ounce) can tomotoe sauce

I literally dump everything into the crockpot and allow it to cook on low for 6-8 hours. About an hour before serving I shred the chicken. Serve with your favorite chili topping. I love it with sour cream and cheese.

Soft Caramel Corn

3 packages of microwave popcorn, popped
2 1/4 cup packed brown sugar
1 cup corn syrup
1 cup butter or margarine
1 (5 ounce) can sweetened condensed milk

Place popcorn in large bowl. Make sure to get out as many kernals as you can. In large sauce pan over medium heat, cook the brown sugar, corn syrup and butter. Stir constantly till it reaches soft ball stage or 270-290 degrees. Remove from heat and stir in the sweetened condensed milk. Pour a little over the popcorn and stir, repeat until all the popcorn is covered. Cool at least 10 minutes before serving.

I had some soft caramel corn that Kelly made a while ago and then I lost the recipe I found this one on All recipes and it turned out fairly well. The girls loved it. It does make a large batch so plan on sharing when you make it.

Butter dipped breadsticks

We always make these to go with Split Pea Soup. Have since I was a kid.

1/4 cup butter/margarine
1 1/4 cup flour
2 tsp sugar
1 tsp salt
2/3 c milk

Preheat oven to 350 degree. Melt butter in an 8x8 pan. Combine the other ingredients until dough is formed. Roll out on flour surfaced and cut into sticks. Dip both sides in the melted butter and place in pan. Bake for 12-15 minutes.