Orange Danish Rolls

Recipe and picture by Heather Davenport

2 cups milk
10 tablespoon vegetable oil or Canola
8 tablespoons sugar
3 teaspoons salt

Scald these ingredients in medium saucepan.

In  a separated bowl mix:

1/2 cup very warm water (not boiling)
2 packets dry yeast

Ferment this mixture while milk is scalding. Sprinkle in 1 teaspoon sugar.

Additional ingredients:

4 eggs, well beaten
6 1/2 cups all-purpose flour

Scald milk while yeast is fermenting. Cool down milk with beaten eggs stirring quickly. Then, add yeast mixture.

Slowly stir in flour with a large spoon. Do not knead. The dough should be very soft. Cover with an oiled sheet of plastic film and a towel and let rise for 1 1.2 hours.

Punch the dough down and let rest for 10 minutes.

Roll out on a floured surface into a rectangle about 1/4-inch thick. Spread filling over dough.

Roll up jelly-roll style and cut into 1-inch rings.

Place 12 rings or slices in a buttered 13x9x2-inch baking pan. You will need two 13x9x2-inch baking pans. Cover and let rise for two hours.

Bake in a preheated 350 F oven for 25-30 minutes or until golden brown.

Frost while the rolls are warm.

Filling:

1 cup sugar
1 stick (1/2 cup) softened butter
3 tablespoons frozen orange juice concentrate, thawed
Grated rind of 1 orange
1 cup chopped nuts. optional

Mix.

Frosting:

2 cups powdered sugar
1/2 cube softened butter (1/4 cup)
2 tablespoons orange juice
1 tablespoon grated orange rind

Mix.

Makes 24 rolls

Grandma Betty's Jello Salad

Courtesy of Michele Boatright

1 small box jello (any flavor)
1 carton cottage cheese
1 carton Cool Whip
1 can mandarin oranges, drained or any other canned fruit, drained

Mix all the ingredients and refrigerate.

Morning Glory Waffles

2 cups Bisquick Original Baking Mix
1 egg, beaten
1 1/3 cups low-fat milk, at room temperature
2 tablespoons Canola oil
2 tablespoons firmly packed brown sugar
1 1/8 teaspoons ground cinnamon
1/3 cup chopped pecans
1/3 cup shredded carrots
1/2 cup peeled shredded Granny Smith apples
3 tablespoons flaked coconut
1 teaspoon vanilla extract

Mix wet ingredients, apple, carrot and coconut in a medium-size bowl.

Mix dry ingredients. Combine the dry and the wet ingredients. Stir in the pecans.

Cook in a hot waffle maker sprayed with non-stick cooking spray. Cook according to the waffle maker instructions.

Serve hot with maple syrup, flaked coconut, chopped pecans and sliced apples.

Makes 9 waffles

Tuscan Chicken Soup

Taste of Home Magazine, Special Issue Spring 2009

1 small onion, chopped
1 small carrot
1 tablespoon olive oil
2 cans (14 1/2 oz each) chicken broth
1 cup water
3/4 teaspoon salt
1/4 teaspoon pepper
1 can (15 oz) white cannellini beans, rinsed and drained
2/3 cup uncooked small spiral pasta
3 cups thinly sliced fresh escarole or spinach
2 cups shredded cooked chicken

In a large saucepan, saute onion and carrot in oil until onion is tender.

Add the broth, water, salt and pepper. Bring to a boil. Stir in beans and pasta; return to a boil. Reduce heat; cover and simmer for 15 minutes or until pasta and vegetables are tender, stirring occasionally. Add escarole and chicken, heath through.

Yield: 4 servings

Cookie Monster Salad

Courtesy of Mike and Nicki Sims

20 oz Cool Whip
1/2 cup buttermilk
1 small package vanilla instant pudding
2 small cans mandarin oranges, drained
1 large can pineapple tidbits, drained
1 package fudge striped cookies (Keebler) or Western Family works great.

Combine ingredients in bowl until well-mixed. Refrigerate for 2 hours before serving.

Trisha's Chicken Tortilla Soup

Trisha's Southern Kitchen Show
www.foodnetwork.com

I changed a couple of things to make this soup lighter like fat-free milk instead of half and half and cooking spray Canola oil instead of butter. I omitted the cumin since I am not a big fan and the fajita seasoning has some in it.
Really good soup, my hubby had seconds.

3 tablespoons butter
1 teaspoon minced garlic
1 medium onion finely chopped
2 tablespoons all-purpose flour
3 (14 oz) cans chicken broth
4 cups half and half
1 (10.75 oz) cream of chicken soup
1 cup salsa, mild or spicy
4 boneless skinless chicken breasts, boiled, drained and shredded
1 (15 oz) black beans, drained
1 (15 oz) red kidney beans, drained
1 (15 oz) whole kernel corn, drained
2 teaspoons cumin
1 1.27 oz packet fajita seasoning or 4 to 4 1/2 teaspoons of my home-made fajita seasoning (See recipe in Condiment Section)

Garnishes:
1 (16 oz) bag tortilla chips
8 oz Monterey Jack cheese, grated
8 oz sharp Cheddar cheese grated
1/2 cup sour cream

Melt the butter in a large pot over medium heat. Add the garlic and the onion and saute until softened about 5 minutes. Add the flour and stir well cooking for 1 minute more. Add the broth and the half and half. Stir in the cream of chicken soup, beans, corn, fajita seasoning, salsa, chicken and cumin.

Continue to simmer over low heat for 15 minutes.

Ladle the hot soup into bowls. Serve with the the desired garnishes.

Makes 8 servings

Home-made Fajita Seasoning

3 teaspoons chicken bouillon granules
4 teaspoons chili powder
1 teaspoon garlic powder
2 teaspoons onion powder
1 teaspoon cayenne pepper
1 teaspoon cumin
4 teaspoons paprika
3 1/2 teaspoons salt
3 1/2 teaspoons sugar

Mix and store in a air-tight container.

Makes 1/3 cup

Corn and Tomato Pasta Salad

Better Homes and Gardens, Annual Recipes 1997
www.betterhomesandgardens.com

3 oz  ( 1 1/2 cups) farfalle pasta (bow ties)- I used campanelle
2 fresh ears of corn of 1 cup loose-pack frozen whole kernel corn
1 large tomato, seeded and chopped  (about 3/4 cup)
1 cup shredded cooked chicken
1/4 cup olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon water or chicken broth
2-3 tablespoons purchased Pesto Sauce
3 tablespoons vinegar

Romaine leaves
2 tablespoons shredded Parmesan Cheese
Snipped basil leaves

Cook pasta according to package directions, Drained pasta. Rinse with cold water; drain again.
Meanwhile, if using fresh corn, cut the kernels off the cob. Cook corn covered, in boiling water about 4 minutes or till tender; drain. If using frozen corn, cook according to package directions; drain. Let cool slightly.

In a large bowl, combine pasta, corn, chicken and tomato. In a screw-top jar combine the olive oil, vinegar, pesto, salt, pepper, chicken broth or water and vinegar. Cover and shake well. Put over pasta mixture. Toss gently to coat. Cover and chill 2 to 24 hours.

To serve, line a serving plate with romaine leaves. Arrange salad atop romaine. Sprinkle with Parmesan cheese and basil,

Note:  I omit the chicken sometimes like in the picture and add 1/4 c extra uncooked pasta.

Makes 8 side-dish servings

Glazed Acorn Squash

2 small or medium size acorn squash, halved lengthwise, seeds and membranes removed
2 tablespoons butter
2 tablespoons packed brown sugar
2 tablespoons maple syrup
2 tablespoons honey
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves

Mix the butter, sugar, maple syrup, honey and spices. Spread the mixture inside the acorn squash halves. Place them in  baking pan cut side up.

Bake in a preheated 400 F for 45 minutes -1 hour.

Cream Cheese Cut-out Cookies

www.happyhomemakercindy.com

Picture courtesy of Sara Nay

1 cup butter, softened
8 oz cream cheese, softened
1 1/2 cups sugar
1 egg
1 teaspoon vanilla
1/2 teaspoon almond extract
3 1/2 cups all-purpose flour
1 teaspoon baking powder

1 tub vanilla or cream cheese frosting
Food coloring (if you would like to make the frosting a different color)
Sprinkles

In a large bowl beat butter and cream cheese until well combined. Add sugar and beat until fluffy. Add egg, vanilla and almond extract and beat well. In a small bowl, combine flour and baking powder.
Add dry ingredients to cream cheese mixture. Beat until well mixed.

Divide dough in half. Wrap each portion in plastic wrap and refrigerate until easy to handle-about 1 1/2 hours. Preheat oven to 350 degrees. Roll out 1/4-inch thick or thicker on a lightly floured surface. Using cookie cutters, cut out and place 2 inches apart on a parchment paper lined cookie sheet.

Bake 10-13 minutes depending on how thick you made the cookies or until edges are lightly browned. Remove to wire rack. Allow to cool completely. Ice the cookies with frosting and decorate with sprinkles.