Gooey Carmel Cinnamon Rolls

The end of February I hosted Jasmine Jensen's 16th birthday tea party. I wanted to serve gooey carmel cinnamon rolls. This is what I came up with.

Goey Carmel Cinnamon Rolls
Goey Carmel
melt together in the microwave:
1/2 c. butter or margarine
1 c. brown sugar
Stir well and add 2 T. karo syrup. Stir and set aside.
Place cupcake papers on a cookie sheet and spray them with cooking spray and them put about 1 tablespoon of the Gooey Carmel mixture in each one.
Take one third of a batch of cool rise dough and roll into a rectangle (about 14x7 inches).
Spread with butter or margarine. Sprinkle with brown sugar and cinnamon. Roll up and slice into 10 cinnamon rolls and place one slice in each cupcake paper. Rise for about 20 minutes and bake at 375 for 15 minutes. Cool slightly and frost while still warm.
Frosting
1/3 c. melted butter or margarine
4 - 5 c. powdered sugar
1 t. vanilla
1/4 - 1/2 c. milk
Stir until desired consistency; adding more powdered sugar or milk as needed.

This is enough gooey carmel and frosting for a whole batch of cool rise dough; which makes about 30 cinnamon rolls or a cookie sheet full. You do not have to use the cupcake papers, and you can make them bigger if you want.

Ciarra Church, Carli Thayn, Jasmine Jensen, Morgaine Church, Abigail Kurta

Hash Brown Breakfast Casserole in the Crock Pot

This is the recipe Sue Grunig fixed for us the last morning at Johnson's cabin. It was excellent and especially convenient as we were busy packing and cleaning up but we still had a hot breakfast.

Hash Brown Breakfast Casserole
30 oz. frozen hash browns, shredded
Cooked sausage (I think diced ham or bacon would be good too)
12 eggs
1 c. milk
1/2 diced onion
1 1/2 c. grated cheese
1 t. kosher salt
1 t. pepper
Spray crock pot. Dump in hashbrowns. In mixing bowl combine; eggs, milk, onion, cheese, salt & pepper. Stir well and add the meat. Pour over the hash browns. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours. It's done when the eggs are cooked and the edges start to brown.

Carmel Corn Pops

This is a fun recipe that both Sue Grunig and Ellen Johnson make. Similar to Carmel Popcorn only you use cereal instead of popcorn.

Carmel Corn Pops
2 c. brown sugar
1/2 c. corn syrup
1 cube margarine
1 T. water
1 t. vanilla
1/4 t. salt
Bring to a rolling boil. Remove from heat and add 1/4 t. baking soda.
Pour over a large bowl full of Corn Pops Cereal (10oz. bag) and stir well.

Ellen's Freezer Rolls

Ellen made these for us and they were wonderful. These are very similar to Mom's Cool Rise Rolls.

Ellen's Freezer Rolls
Mix together in mixing bowl:
2 c. warm water
1/2 c. sugar
1 T. yeast
Then add:
1/3 c. dry powdered milk
1/2 c. instant potato flakes
1 1/2 t. salt
1 cube butter
2 eggs
Mix and add 5-6 c. flour, until not sticky. Roll out dough and spread with butter and roll into cresent shape. Makes 32 rolls. Freeze on cookie sheet and then package into freezer bags. Get out 3 hours before you want to bake them. Bake at 375 for 13 - 15 minutes.

Ellen's Bread Sticks

This is Ellen Johnson's favorite bread stick recipe. I haven't tasted them or made them yet but I am anxious to.

Bread Sticks
1 T. yeast, dissolved in 1 1/2 c. warm water
2 T. sugar
1/2 t. salt
3 c. flour
Mix and knead for 3 minutes. Rest for 10 minutes. Melt 1 cube of butter on cookie sheet. Roll dough on floured board, cut into strips. Roll in butter and place on cookie sheet. Sprinkle with garlic salt and parmesan cheese. Let rise 10 minutes. Bake @ 375 for 20 minutes. OR Make early in day. Cover with foil and refrigerate until 1 hour before dinner. Let come to room temperature & rise for 10 minutes, then bake.

Potato Pancakes

Ellen served these for breakfast. They were yummy!!

Potato Pancakes
4 large potatoes, peeled and grated
1 small onion, grated
1 or 2 eggs
1/3 c. flour
2 t. salt
1/8 t. pepper
Stir all together, make into patties and place on grill. Cook on both sides until golden brown and cooked through.

Corn Salsa

This is another great recipe from Ellen Johnson and our weekend at their cabin.

Corn Salsa
1 15 oz. can diced, tomatoes (or fresh chopped tomatoes)
1 can corn, drained
1 can black beans, drained and rinsed
1 small bunch chopped fresh cilantro
1 c. Italian Salad Dressing (she used Lite)
Stir together and serve with tortilla chips.

Pasta E Fagoli Soup AKA: Pasta Soup

Last weekend Mike & Sue Grunig and Steve & I were invited by Terry & Ellen Johnson to their cabin at Bear Lake. We had a great time playing games, eating gourmet food, watching movies, and just total relaxation. As usual I came home with some great recipes. When we got to the cabin Ellen had prepared this delicious soup for us. It is a copy of a soup served at the Olive Garden. It was delicious. I've made it several times now....I simply call it Pasta Soup.

Pasta E Fagoli Soup AKA: Pasta Soup
1 lb. ground beef
1 c. diced onion
1 c. carrot, julienne or coursely grated
1 c. chopped celery
2 cloves minced garlic
2 14.5 oz. cans diced tomatoes
1 15 oz. can kidney beans w/liquid
1 15 oz. can Great Northern beans w/liquid
1 12 oz. can V8 juice
1 T. vinegar
1 1/2 t. salt
1 t. oregano
1 t. basil
1/2 t. pepper
1/2 t. thyme
1/2 lb. elbow pasta
Brown beef. Drain and add onion, carrot, celery & garlic. Saute for 10 minutes. Add remaining ingredients EXCEPT the pasta. Simmer 1 hour. Cook pasta until slightly tender but still firm. Add pasta to soup after soup has simmered just at serving time or add to individual serving bowls and then stir in the soup.