Cinnabon Copycat – Our Christmas Morning Breakfast

Ingredients

• 1 cup warm milk
• 2 eggs, room temperature
• 1/3 cup butter, melted
• 4 1/2 cups bread flour or regular flour (bread flour makes for a lighter cinnamon roll)
• 1 teaspoon salt
• 1/2 cup white sugar
• 1 pkg yeast (1/4 ounce)
Filling:
• 1 cup brown sugar, packed
• 2 1/2 tablespoons ground cinnamon
• 1/3 cup butter, softened
Icing:
• 3 oz cream cheese, softened
• 1/4 cup (4 tablespoons) butter, softened
• 1 1/2 cups confectioners' sugar
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon salt

Instructions

1. Microwave milk for 45-60 seconds in the microwave. Dissolve yeast in warm milk in a large bowl. Add sugar, butter, salt, eggs, and flour. Mix well. Knead dough into a large ball, using your hands dusted lightly with flour. Put in a bowl sprayed with cooking spray and cover tightly with plastic wrap. Let rise in a warm place about 1 hour or until dough has doubled in size. *Our house is so cold I have a hard time getting things to rise. If I turn on the oven and then put the rolls on top of the stove, the oven generates enough heat for them to rise.
2. In a small bowl, thoroughly combine brown sugar and cinnamon. Spray surface with cooking spray or sprinkle flour on it. Roll dough into a 16x21 inch rectangle about 1/4 inch thick. Spread dough with 1/3 cup softened butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough starting with the longer side and cut into 12 large rolls (or 18 smaller rolls). Place rolls in a lightly greased 9x13 inch glass baking dish. Cover and let rise until nearly doubled, about 30 minutes. *After this I would put them in the refrigerator for the next morning if you are doing them the night before.
3. Meanwhile, preheat oven to 350 degrees. Bake rolls in preheated oven until golden brown, about 18-20 minutes. While rolls are baking, beat together cream cheese, butter, confectioners' sugar, vanilla extract and salt. Spread frosting on while they are still warm so that the frosting melts into the roll. That's what the Cinnabon people do (I asked them). Makes 12-18 rolls.

SCRUMPTIOUS CHICKEN ENCHILADAS

12 corn tortillas 1 sm. can white chunk chicken 1 sm. onion, chopped 1/2 to 1 lb. grated cheddar cheese 1 can cream of chicken soup 1 can cream of mushroom soup 1/4 stick butter 1 tbsp. picante sauce (more if desired) or 1 sm. can chopped green chilies Salt, pepper, garlic salt, as desired 1/2 pint sour cream Dip corn tortillas in hot oil in skillet until soft; then drain. In large skillet saute onion in butter. Add chicken, soups, 1/3 of cheese, picante or chilies, sour cream and seasonings. Stir and heat until hot. A small amount of milk may be added if mixture is too thick. Dip approximately 2 tablespoons of mixture and put in tortilla, roll up and arrange close together in casserole dish or pan. Pour rest of mixture over top of enchiladas and put grated cheese heavily on top. Cook at 350 degrees for 30 to 45 minutes.

EASY ENCHILADAS

Medium white sauce 1-2 c. Monterey Jack cheese, grated 10 tortillas 1 can Rosarita enchilada sauce Optional: chicken, beef, olives Make a medium white sauce. Add cheese until melted. Heat tortillas in microwave or skillet. Put a few spoonfuls of white sauce into each tortilla. Roll up. Set in 13 x 9 inch baking dish. Pour enchilada sauce over top. Bake covered at 350 degrees for 15-20 minutes. Serve with rice and beans. Depending on your tastes these can be made with cheese only or chicken, beef, olives, etc.

CHICKEN ENCHILADAS WITH WHITE SAUCE

4-5 c. shredded chicken Salt and pepper to taste 1 dozen corn tortillas 1 can cream of chicken soup 1/2 can chicken broth 1 (4 oz.) can diced green chilies 8 oz. sour cream 2-3 c. Monterey Jack cheese Heat oven to 350 degrees. Fry tortillas in oil to make soft. Roll up tortillas (enchilada style) with seasoned chicken. Mix all other ingredients together (except cheese). Pour over enchiladas in 9x12 inch pan. Top with cheese. Bake at 350 degrees until cheese is bubbly, about 30 minutes.

CHICKEN ENCHILADAS WITH WHITE SAUCE

2 whole chicken breasts, cooked and shredded 1 lb. Monterey Jack cheese, grated 1 (3 oz.) can (mild) chopped green chilies 2 cans cream of chicken soup 1 pt. sour cream 1/2 lb. Cheddar cheese, grated 1 dozen flour tortillas Toss together chicken, Jack cheese, and chilies. Mix together soup and sour cream. Heat salad oil in a fry pan over medium heat. Fry each tortilla very quickly on both sides (only to soften). Put about 1/4 cup of chicken filling in center. Add 1 tablespoon soup mixture. Fold sides in, then roll. Place, seam down, in oblong baking dish. Repeat with each tortilla. Spread the remainder of soup over all. Top with Cheddar cheese.Bake at 350°F for about 45 minutes.

Crockpot Breakfast Potatoes Recipe

What You Need
• 4 potatoes, sliced
• 1 onion, thinly sliced
• 4 ounces American or cheddar cheese, grated
• 1 tablespoon butter or margarine
• 4 slices bacon, cooked and crumbled What To Do
1. Prepare inside of crockpot with non-stick cooking spray.
2. Layer potatoes, butter, onion, bacon, cheese in crockpot. Repeat layers until all ingredients are used, ending with a layer of cheese.
3. Cover crockpot and cook on low, 8-10 hours.

Return to Crockpot Breakfast index

Creamy Hash Browns Recipe

This Creamy Hash Browns recipe makes 6 servings. What You Need
• 1 (2-pound) package frozen, cubed, hash brown potatoes
• 8 oz. shredded or cubed Velveeta
• 16 oz. sour cream
• 1 can cream of celery soup
• 1 can cream ofchicken soup
• 1 pound bacon, cooked, crumbled
• 1 large onion, chopped
• 1/2 cup butter or margarine, melted
• 1/2 teaspoon pepper
What To Do
1. Add hash browns to ungreased crockpot.
2. Combine other ingredients in bowl, then pour over potatoes and mix well.
3. Cover crockpot; cook 4-5 hours on low heat.

Crockpot Breakfast Casserole Recipe

What You Need
• 6 eggs, eggs
• 10 slices of bread
• 1 1/2 cups milk
• 2 cups grated sharp cheddar cheese
• 1/2 pound sausage
• Salt and pepper
• Yellow mustard (optional) What To Do
1. In a skillet, brown the sausage and crumble. Drain fat.
2. Spread mustard on one side of bread and cut bread in quarters (or just cut plain break into quarters if you're skipping the mustard).
3. Beat eggs and milk together, along with salt and pepper to taste.
4. Spray nonstick cooking spray on inside of crock pot. Layer bread, cheese and sausage inside crockpot.
5. Pour milk/egg over top. Cover. Cook on low 8-12 hours.

Crockpot Breakfast Cobbler Recipe

This Crockpot Breakfast Cobbler recipe makes 4 servings. What You Need
• 4 medium apples, peeled and sliced
• 1/4 cup honey
• 1 teaspoon cinnamon
• 2 tablespoons butter, melted
• 2 cups Granola cereal
What To Do
1. Prepare inside of crockpot with non-stick cooking spray.
2. Add apples to crockpot.
3. Mix in remaining ingredients.
4. Cover; set crockpot to low and cook overnight, 7-9 hours. (Note: Cooks in 2-3 hours on high.)

Navy Bean Soup

Ingredients

• 1 pound navy beans, picked over, rinsed and drained
• 10 sprigs parsley
• 2 sprigs fresh thyme or rosemary
• 1 bay leaf
• 2 large smoked ham hocks, about 1 1/2 pounds
• 1 medium onion, coarsely chopped
• 1 clove garlic, coarsely chopped
• 8 cups of cold water
• 1 medium carrot, coarsely chopped
• Kosher salt and freshly ground black pepper
• Butter for garnish

Directions

Place the beans in a large saucepan and cover with cold water by about 2 inches. Bring to a boil and lower the heat to a simmer. Cook for 5 minutes; remove from the heat, cover, and let sit for one hour. Drain and reserve. Tie the parsley, thyme, and bay leaf together with kitchen twine.
In a large soup pot or Dutch oven combine the beans, herb bundle, hocks, onions, and garlic with the water. Bring to a boil, cover, and adjust the heat so the soup cooks at a gentle simmer. Cook until the beans and hock are completely tender, about 1-1/2 hours.
Turn off the heat and remove the hocks. Cool slightly. Remove the meat from the hocks, discarding the bones, fat, and skin. Cut the meat into small cubes. Remove the herb bundle and discard.
Puree about 3 cups of the beans with a some of the liquid in a blender. (For a smoother soup puree all the beans.) Stir the puree and diced meat into the soup. Heat the soup and adjust the seasoning as needed with salt and pepper.
Pour into heated bowls, place a small pat of butter on top of each soup, an

Chicken Breasts Florentine

Ingredients:
8 skinless, boneless chicken breasts
⅓ cup all-purpose flour
2 tablespoons olive oil
Salt and pepper to taste
1 (10 ounce) package frozen chopped spinach
8 thin, square slices part-skim Mozzarella cheese (about 6 ounces)
½ cup fat-free canned chicken broth
¼ cup white wine
¼ cup lemon juice
Directions:
1. Preheat the oven to 325°F. Dust the chicken breasts with the flour.
2. In a large non-stick skillet, heat the olive oil and sauté the breasts about 5 minutes on each side, until lightly browned, and season to taste. Remove to a 3-quart oblong dish coated with non-stick cooking spray.
3. Cook the spinach according to the package directions; squeeze and drain well. Top each chicken breast with spinach and a slice of Mozzarella.
4. Add the chicken broth to the same pan used to sauté the breasts. Add the wine and lemon juice, scraping the pan to remove the drippings, and stirring until heated. Pour the sauce over the chicken. If preparing the chicken ahead of time, refrigerate it at this point. Bake for 20 minutes, or until the chicken is done. The cheese should be melted and the chicken heated thoroughly. Serve.

Crock Pot Chicken Ala King 

Ingredients:
1 can cream of chicken soup
3 Tablespoons flour
1/2 teaspoon black pepper
1 pound boneless, skinless chicken breasts, cut into cubes
1 stalk of celery, chopped
1 cup chopped green pepper
1 cup sliced carrots
1 package (10 oz.) frozen peas, thawed
hot cooked rice

Directions:
1. Combine soup, flour and black pepper in crock pot, stir until smooth.
2. Stir in chicken, celery, carrots and green pepper.
2. Cover and cook on low 7 - 8 hours or until meat is cooked through.
3. Stir in peas. Cook 20 minutes longer. Serve over rice.

Italian Meatball Soup

This slow cooker wonder produces flavorful, firm meatballs in a delicious soup that works great for a chilly night’s dinner.
Ingredients:
2 slices high-quality white sandwich bread, torn into quarters
½ cup whole milk
1 pound meatloaf mix
½ cup grated Parmesan cheese, plus extra for serving
2 tablespoons minced fresh parsley
1 large egg yolk
6 garlic cloves, minced
1½ teaspoons minced fresh oregano or ½ teaspoon dried
Salt and pepper
1 onion, minced
1 tablespoon extra-virgin olive oil, plus extra for serving
¼ teaspoon red pepper flakes
8 cups low-sodium chicken broth
8 ounces kale, stemmed and leaves sliced ¼ inch thick
6 ounces orzo (about 1 cup)
Directions:
1. Mash bread and milk into paste in large bowl using fork. Mix in meatloaf mix, Parmesan, parsley, egg yolk, 3 garlic cloves, oregano, ¾ teaspoon salt, and ½ teaspoon pepper using hands. Pinch off and roll mixture into tablespoon-size meatballs (30 to 35 meatballs total).
2. Microwave meatballs on large plate until fat renders and meatballs are firm, 3 to 5 minutes. Pour off fat and transfer meatballs to slow cooker.
3. Microwave onion, remaining 3 garlic cloves, oil, and red pepper flakes in bowl, stirring occasionally, until softened, about 5 minutes; transfer to slow cooker.
4. Add broth to slow cooker. Cover and cook until meatballs are tender, 4 to 6 hours on low.
5. Let soup settle for 5 minutes, then remove fat from surface using large spoon. Stir in kale and orzo, cover, and cook on high until kale and orzo are tender about 20 to 30 minutes. Season with salt and pepper to taste and serve with additional Parmesan and olive oil.