Jana's Recipes beta

Evelyn's Cinnamon Rolls 3 T yeast 1/2 cup warm water 3 eggs 2 t. salt 2 cups scalded milk 5 T. shortening 8 T. sugar 7 cups flour Mix together and let rise until double in size, about an hour. Roll out in a rectangle, spread with filling. Roll up and cut into 1 inch pieces and put on greased cookie sheet. Let rise until double, about 20 minutes. Bake for about 15-20 minutes at 350. Spread with icing. Filling: 1/2 cup butter, melted 1/2 cup sugar 2 T. cinnamon Frosting: 1/2 cup cutter canned milk 3 cups powdered sugar 1 t. vanilla

McConkie Donuts Donuts: 2 T. yeast 1 1/2 cups lukewarm milk (scalded then cooled) 1/2 cup sugar 1 t. salt 2 eggs 1/3 cup shortening 5-6 cups flour Vegetable oil Creamy Glaze: 1/3 cup butter 2 cups powdered sugar 1 1/2 t. vanilla 6 T hot water In large bowl mix 4 cups of flour and yeast. In a sauce pan scald milk mix in shortening or butter and sugar and salt. In a different bowl beat eggs and slowly with beaters on add milk to flour mixture. Beat for 30 seconds. Slowly add 1 cup of flour until smooth and dough pulls away from the sides. Knead for 3 minutes. Let rest for 10 minutes. Roll until 3/4 inch thick. Cut into donuts. Cover and let raise in pans for 40-40 minutes or until they have doubled in size. Heat Vegetable oil in deep fryer to 350. Slide donuts into hot oil with wide spatula. Turn donuts as they rise to the surface. Fry until golden brown, about 1 minute on each side. Remove carefully from oil; drain. Dip the donuts into creamy glaze set on rack to c

Gilled Chicken with Avocado and Corn Salsa - Esther's WW Recipe 3 1/2 T fresh lime (3 limes) 4 T. chopped cilantro 1/2 t. salt 1/4 t. fresh pepper 4 skinless boneless chicken breasts 2 ears corn 1/4 cup water 1 large avocado, diced Combine 2 T. lime, 2 T. of cilantro, 1/4 t. salt, 1/8 t. pepper in large ziplock bag; add the chicken. Refrigerate for 20 minutes. Make the salsa; Combine corn and water and microwave until crisp, 3 minutes. Cut off corn and combine with avocados, and the remaining ingredients. Grill chicken, and serve with salsa.

Creamy Chicken Enchilada's Sauce: 2 cans cream of chicken soup 1 pint sour cream filling: 1/2 cup of sauce 2 cups chicken pieces 8 oz. mushrooms 4 oz. green chilies 1 cup chopped onion 1/2 t. chili powder 1/2 t. salt 1/2 t. garlic powder 1/4 t. pepper 10 tortillas 1 1/2 cups grated chedder cheese Put filling in tortillas and roll up. Put in greased 9x13 pan. Pour sauce over the top. Bake at 450 for 15 minutes.

Taco Soup 1 1/2 lbs meat taco seasoning small onion 1 can corn 1 can kidney beans 1 can stewed tomatoes 1 can tomato sauce 1 can chicken broth 1/2 cup salsa Brown meat with taco seasoning. Add onion and cook till softened. Add all of the reset of ingredients and cook 15 minutes. Sprinkle with cheese and eat with tortilla chips.

Lemon or Chocolate Lush 1 cup flour 1 cube butter, melted 1/2 cup chopped pecans 8 oz cream cheese 1 cup powdered sugar 1 cup cool whip 2 sm instant puddings (lemon or chocolate) 3 cups milk Mix flour, butter, and pecans. Spread in greased 9x13 pan. Cook at 350 for 15 minutes. Cool off. Mix cream cheese, sugar, cool whip. Spread over crust. Mix pudding and set. Spread on top of cream cheese layer. Refrigerate until ready to serve.