CLONE OF A CINNABON

Ingredients

* 1 cup warm milk (110 degrees F/45 degrees C)
* 2 eggs, room temperature
* 1/3 cup margarine, melted
* 4 1/2 cups bread flour
* 1 teaspoon salt
* 1/2 cup white sugar
* 2 1/2 teaspoons bread machine yeast
* 1 cup brown sugar, packed
* 2 1/2 tablespoons ground cinnamon
* 1/3 cup butter, softened
* 1 (3 ounce) package cream cheese, softened
* 1/4 cup butter, softened
* 1 1/2 cups confectioners' sugar
* 1/2 teaspoon vanilla extract
* 1/8 teaspoon salt

Directions

Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon. Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C). Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

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TACO BAKE

Ingredients:

Taco Crust

1 3/4 cups all-purpose flour, divided
1 package quick rise yeast
1 tablespoon granulated sugar
2 teaspoons chopped onion
3/4 teaspoon salt
About 2/3 cup very warm water
2 tablespoons oil
1/2 cup crushed corn chips

Filling

1 pound ground beef
1/2 cup chopped onion
1 package taco seasoning mix
3/4 cup water

Toppings

1 cup shredded Cheddar cheese
1 cup chopped lettuce
1 1/2 cups diced tomato

Sour cream

Taco Crust: In medium bowl combine 1 cup flour, yeast, sugar, onion and salt; mix well. Add Very warm water and oil to mixture. Mix by hand till almost smooth. Stir in corn chips and enough of remaining flour to make a stiff batter. Spread in a well-greased 10-inch pie pan. Cover and let rise 10 minutes. Spread meat filling over dough. Bake at 375 degrees F for 30-35 minutes. Sprinkle with cheese, lettuce and tomato. Dot with sour cream.

Filling: Brown ground beef with chopped onion. Add taco seasoning and water. Simmer for 25 minutes.

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GUACAMOLE OMELET

Ingredients:

2 eggs
1 tablespoon water
Salt and pepper
1/2 avocado, peeled
1/2 teaspoon lemon juice
Dash of seasoned salt
4 drops hot pepper sauce
1 small tomato, chopped

Directions:

In a small bowl mash avocado until chunky. Add lemon juice, seasoned salt, hot pepper sauce and tomato. Mix well. Set aside.

Mix eggs, water and a dash of salt and pepper. Beat briskly. Pour into a hot nonstick skillet or omelet pan. Stir with a circular motion while shaking the pan vigorously over heat. Stir until eggs begin to set. Let stand 2 to 3 seconds and shake pan. Omelet should move freely. Spoon guacamole mixture over half of omelet. Slip a broad spatula under the omelet and fold in half carefully.

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SHREDDED BEEF (MACHACA)

Ingredients:

2 pounds boneless chuck
2 cups water
Peppercorns or pepper
1/2 medium onion
Garlic
1 can green chiles
Salt
1 or 2 cloves garlic, mashed with 1/2 teaspoon salt
1 tablespoon vegetable oil
1/2 onion, chopped
2 tomatoes, chopped
1/4 teaspoon cumin

Directions

In large pan combine meat, water, pepper, onion, garlic and salt to taste. Bring to boil. Cover and simmer until very tender, about 2 hours or cover and bake in oven for 3 hours.

Cool meat in broth. Drain. Reserve 2/3 cup broth for meat. Shred meat with fork. Mash the garlic to make paste. Heat oil. Add chopped onion and garlic. Cook until tender. Add chiles and tomatoes. Cook 1 or 2 minutes. Add meat, cumin and fresh pepper to taste. Cook until meat is heated through. Stir in reserved broth. Add salt if needed. Keep warm.

Serve in warm flour tortillas.

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MEXICAN MANICOTTI

Ingredients:

1/2 pound lean ground beef
1 cup refried beans
1 teaspoon Mexican oregano, crushed
1/2 teaspoon ground cumin
8 manicotti shells
1 1/4 cup water
1 (8 ounce) can picant? or taco sauce
8 ounces dairy sour cream
1/4 cup finely chopped scallion
1/4 cup sliced, pitted ripe olives
1/2 cup shredded Monterey Jack cheese

Directions:

Combine ground beef, refried beans, oregano and cumin; mix well. Fill UNCOOKED manicotti shells with meat mixture. Arrange in a 10 x 6 x 2-inch baking dish. Combine water and picant? sauce or taco sauce; pour over manicotti shells. Cover with aluminum foil. Bake at 325 degrees F for at least one hour until pasta is tender.

Combine sour cream, scallion and olives. Spoon down the center of the casserole; top with cheese. Bake for about 10 minutes or until the cheese melts.

Microwave instructions: After pouring water and sauce over shells, cover with vented plastic wrap. Cook on HIGH for 10 minutes, half-turning the dish once. Using tongs, turn shells over. Cook, covered, on MEDIUM for 17 to 19 minutes or until pasta is tender, giving dish a half-turn once.

Combine sour cream, scallion and olives. Spoon down center of casserole; top with cheese. Cook, uncovered, on HIGH for 2 to 3 minutes or until cheese melts.

Makes 4 servings.

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CRANBERRY STUFFED TURKEY BREASTS

Ingredients

* 1 (12 ounce) package herb-seasoned bread stuffing mix
* 2 skinless boneless turkey breasts
* 1 cup chopped pecans
* 2 (8 ounce) packages dried, sweetened cranberries
* 2 tablespoons olive oil
* 6 lettuce leaves
* 1/2 cup pecan halves

Directions

Preheat the oven to 350 degrees F (175 degrees C). Prepare stuffing mix according to package directions. Set aside to cool. With a sharp knife, butterfly breasts open to lay flat. Place each breast between two sheets of waxed paper, and flatten with a mallet. Spread the prepared stuffing to within 1/4 inch of the edge of each breast. Sprinkle each one with chopped pecans and dried cranberries, reserving some of the cranberries for garnish. Roll up tightly in a jellyroll style, starting with the long end. Tuck in ends, and tie in sections with string, about 4 sections around the middle and one running the length of the roll to secure the ends. Heat olive oil in a large cast iron skillet over medium-high heat.

Carefully brown rolls on all sides. Place skillet in oven, uncovered. Bake in a preheated 350 degrees F (175 degrees C) oven for 1 hour, or until the internal temperature is at 170 degrees F (78 degrees C) when taken with a meat thermometer. Do not let these get overly dry. Allow rolls to set for 15 minutes before removing string, and slicing into 1/2 to 3/4 inch circles.

Leave one roll whole, and slice the other for presentation. Stuffing will be spiraled into meat. Present on your prettiest platter on a bed of curly lettuce, and garnish by sprinkling with the remaining 1/2 cup pecan halves and the reserved dried cranberries.

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CHEESY BUFFALO CHICKEN LASAGNA

Ingredients

* 1 pound skinless, boneless chicken breast - cooked and diced
* 4 cups Classico Tomato and Basil Sauce
* 2 tablespoons hot sauce
* 2 tablespoons apple cider vinegar
* 1 1/2 cups water
* 1 teaspoon garlic powder
* 1 small onion, chopped
* 1 small green bell pepper, chopped
* 1 (6 ounce) can mushrooms, drained
* 1 egg, beaten
* 1 (15 ounce) container ricotta cheese
* 12 uncooked lasagna noodles
* 2 cups shredded mozzarella cheese
* 3/4 cup crumbled blue cheese

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a lasagna pan. In a large bowl combine the chicken, pasta sauce, hot sauce, vinegar, water, garlic powder, onion, bell pepper and mushrooms; mix well and set aside. In a medium bowl, mix together the egg beat and ricotta cheese. Spread 1 cup of the chicken/spaghetti mixture in the bottom of the prepared pan. Layer with lasagna noodles, then another 1 1/2 cups of the chicken mixture. Spread 1/2 of the ricotta/egg mixture over all, then top with 1/2 of the mozzarella cheese. Add another layer of noodles, 1 1/2 cups chicken mixture, remaining ricotta mixture and remaining mozzarella. Top with one last layer of noodles and remaining chicken mixture. Cover pan and bake at 350 degrees F (175 degrees C) for 70 minutes. Remove cover, sprinkle with crumbled blue cheese and bake uncovered for another 5 minutes. Remove from oven, cover and let stand for about 15 to 20 minutes before serving.

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BUTTERY SOFT PRETZELS

Ingredients

* 4 teaspoons active dry yeast
* 1 teaspoon white sugar
* 1 1/4 cups warm water (110 degrees F/45 degrees C)
* 5 cups all-purpose flour
* 1/2 cup white sugar
* 1 1/2 teaspoons salt
* 1 tablespoon vegetable oil
*
* 1/2 cup baking soda
* 4 cups hot water
* 1/4 cup kosher salt, for topping

Directions

In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water. Let stand until creamy, about 10 minutes. In a large bowl, mix together flour, 1/2 cup sugar, and salt. Make a well in the center; add the oil and yeast mixture. Mix and form into a dough. If the mixture is dry, add one or two tablespoons of water. Knead the dough until smooth, about 7 to 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour. Preheat oven to 450 degrees F (230 degrees C). In a large bowl, dissolve baking soda in hot water. When risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape. Once all of the dough is all shaped, dip each pretzel into the baking soda solution and place on a greased baking sheet. Sprinkle with kosher salt. Bake in preheated oven for 8 minutes, until browned.

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BUTTERMILK CHESS PIE

Ingredients

* 2 cups white sugar
* 2 tablespoons all-purpose flour
* 5 eggs
* 2/3 cup buttermilk
* 1/2 cup melted butter
* 1 teaspoon vanilla extract
* 1 (9 inch) unbaked pie crust

Directions

Preheat oven to 350 degrees F (175 degrees C.) In a large bowl, combine sugar and flour. Beat in the eggs and buttermilk until blended. Stir in the melted butter and vanilla. Pour filling into the pie crust. Bake in the preheated oven for 45 minutes, or until filling is set.

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OLIVE CHICKEN

Ingredients

* 8 skinless, boneless chicken breasts
* salt to taste
* 2 tablespoons vegetable oil
* 4 cloves garlic, crushed
* 1 bay leaf
* 1/4 teaspoon dried thyme
* 1/4 teaspoon ground black pepper
* 4 tomatoes, peeled and quartered
* 20 pimento-stuffed green olives
* 1 1/4 cups dry white wine
* 1 1/4 cups chicken broth

Directions

Season chicken with salt. Heat oil in a large skillet over medium high heat; brown chicken in oil, about 5 minutes each side. Add garlic, bay leaf, thyme and pepper and mix well, then stir in tomatoes, olives, wine and broth. Reduce heat to low and simmer, uncovered, for 45 minutes or until chicken is cooked through and juices run clear. Remove garlic and bay leaf and serve.

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KIELBASA AND BOW TIES

Ingredients

* 3 tablespoons olive oil
* 1 onion, chopped
* 2 cloves garlic, minced
* 1 pound kielbasa
* 2 (14.5 ounce) cans peeled and diced tomatoes
* 1 (8 ounce) can tomato sauce
* salt and pepper to taste
* 1 (8 ounce) package tri-colored farfalle (bow tie) pasta
* 1/4 cup grated Parmesan cheese, or to taste

Directions

Heat the oil in a large saucepan over medium high heat. Stir in the onion and garlic and saute for 5 minutes, or until tender. Then stir in the kielbasa and saute for 5 more minutes. Pour in the tomatoes, tomato sauce, salt and pepper to taste and the pasta. Mix all together well, making sure the mixture is wet enough to cook the pasta. If necessary, mix in some water. Cover, reduce heat to low and simmer for 20 minutes, or until the pasta is tender.

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OXTAIL STEW

Ingredients

* 3 lbs oxtails with separated joints
* Salt and pepper
* Olive oil
* 1 medium yellow onion, chopped
* 1 celery rib, chopped
* 1 large carrot, chopped
* 2 cups stock (chicken or beef)
* 2 cups of red wine
* 3 whole cloves garlic, peel still on
* One bay leaf
* Pinch of thyme
* Parsley
* 2 carrots, cut into 1-inch segments, large pieces also cut lengthwise
* 2 parsnips, cut into 1-inch segments, large pieces also cut lengthwise
* 2 turnips, cut into 1-inch pieces
* Olive oil
* Salt and pepper



Directions

Preheat oven to 350 degrees F. Pat dry oxtails with paper towels. Sprinkle oxtails all over with salt and pepper. Heat 1 tablespoon of olive oil on medium to medium high heat in a 6-quart Dutch oven. Working in batches, and not crowding the pan, sear the oxtails in hot pan on all sides until golden brown. Use tongs to remove oxtails to a plate, setting aside. Add the chopped onion, carrot, and celery to the pan. Cook for a few minutes until onions are translucent. Add the oxtails back to the pan. Add the whole garlic cloves, the stock and wine. Add bay leaf, thyme, and half a teaspoon of salt. Bring to simmer. Reduce heat to low. Cover and cook for 3 hours, until meat if fork tender.

One hour before the meat is done, heat oven on 350°F. Toss carrots, parsnips, and turnips in olive oil in a roasting pan. Sprinkle well with salt and pepper. Roast vegetables for 1 hour, or until lightly browned and cooked through. When meat is tender, remove oxtails from the cooking liquid. Either skim the fat off the top with a spoon, use a fat separator to remove the fat, or chill the cooking liquid for several hours so that the fat solidifies, making it easier to remove. If you are making ahead, at this point you can just put the stew in the refrigerator (let come to room temp first), with the oxtails still in it, and let it chill over night. The next day, scrap off the fat, reheat and then remove the meat from the dish.


Pour the cooking liquid through a mesh strainer into a bowl, using a rubber spatula to press against the vegetable solids caught in the strainer. Discard the solids. Return the liquid to the pan and simmer until reduced by half. Then add back in the oxtails, and add the roasted vegetables to the pan. Heat on low heat for half an hour for the flavors to meld. Add some chopped parsley before serving.

Serves 4-6.

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