Sweet Orange Rolls

Borrowed and Shareing Sweet Orange Rolls Sweet, light, chewy, fluffy and simple to make! These will hit the spot any day of the week. Yield: 24 small rolls Ingredients: for the dough- 1 cup warm milk 1 envelope quick rise yeast {2 1/4 teaspoons} 1/4 cup melted butter, at room temperature 1 large egg 1/3 cup granulated sugar 1 teaspoon salt 3-3 3/4 cups all purpose flour for the filling- 1/4 cup butter, melted 3/4 cup granulated sugar 2 tablespoons orange zest 1/4 teaspoon cinnamon for the icing- 1 1/2 cups powdered sugar 3 tablespoons orange juice Directions: For the dough: In a large bowl, stir warm milk together with yeast and half the sugar. Stand 5 minutes to let yeast proof. Stir in melted butter, egg, remaining sugar, salt, and half the flour. Stir until incorporated, then add remaining flour by 1/4 cup until dough comes together. Knead 3 minutes or until dough is smooth and feels sticky but won't stick to your hands. Place dough into buttered bowl and flip to coat dough completely in grease. Cover bowl and rise 1 hour or until doubled in size. Spray a 9x13 pan and a pie plate with non-stick cooking spray and set aside. Punch dough down and roll into 2 foot by 1 foot rectangle on a floured board. Spread melted butter over entire rectangle. Stir orange zest and cinnamon into sugar and stir to combine. Sprinkle sugar over butter, spreading evenly where necessary. Roll dough longwise and cut off uneven ends. Cut into 24 1-inch rolls, approximately. Place into prepared pans. Cover and let rise another hour. Preheat oven to 400 degrees. Bake rolls 12-15 minutes or until edges are golden brown. While rolls are cooking, stir powdered sugar and orange juice together until smooth to create icing. Once rolls come out of the oven immediately drizzle with icing. Cool 10 minutes and serve.

Banana cake

2 cups all purpose flour 1 teaspoon baking soda 1 teaspoon cinnamon 1/2 teaspoon salt 1/2 cup (1 stick) unsalted butter 1 cup white granulated sugar 1/2 cup brown sugar 2 eggs The scraped insides of one vanilla bean or 1 teaspoon of vanilla extract 1 cup of mashed ripe bananas (2 large or 3 medium bananas) 1/2 cup full fat sour cream Frosting 6 ounces cream cheese, room temp 4 Tbsp (1/4 cup) unsalted butter, room temp 2 cups powdered sugar 1 teaspoon vanilla extract 1 teaspoon lemon juice Preheat the oven to 350°F (175°C) . In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Beat together in a mixer the butter and sugars. Beat in the eggs one at a time. Mix in the vanilla and mashed bananas. Mix in half of the flour mixture, then the sour cream, then the other half of the flour mixture. Spread batter evenly in a greased 10x15 baking pan. Bake at 350°F (175°C) for 20 minutes, or until nicely browned and the surface bounces back when you press it with your finger. Cool completely before frosting. To make the frosting, mix all of the ingredients together with an electric mixer. If too stiff to spread, add a teaspoon or two of water. Spread the frosting evenly over the cake and slice to serve.

Pumpkin Lasagna

borrowwed and Shareing Pumpkin Lasagna Print Serves: 15-18 Ingredients 2 rows of Golden Oreos 2 rows of Pumpkin Oreos 8 TB unsalted butter, melted 1 8 oz. PHILADELPHIA Cream Cheese (softened) ½ cup butter 1 cup powdered sugar 1 large container cool whip (16 ounces), divided 2 - 3.9 oz packages of pumpkin instant pudding 3 cups milk white chocolate bar (to make curls with) - I use vanilla candy coating Instructions Begin by crushing your Oreos. For a very fine mixture, place Oreos in your food processor. Place in a ziploc baggie and add your melted butter. Mix until it is well combined. Press into the bottom of a 9x13 pan spreading out to cover the entire bottom of the pan. In a medium bowl, blend cream cheese, butter, powdered sugar and ½ of the cool whip. Blend well and pour over your Oreo Crust. In another bowl, make your pudding by adding your milk to your bowl and instant pudding. Whisk together until pudding thickens. Pour over the cream cheese layer. Refrigerate for at least 5 minutes. Top off with the rest of your Cool Whip. Add white chocolate shavings. Refrigerate at least 1 hour before serving. ENJOY!

Salted Carmel Fudgy Brownies

http://theslowroasteditalian-printablerecipe.blogspot.com/2016/09/salted-caramel-fudgy ================================================================= Borrowed and Shareing Click here to Subscribe to The Slow Roasted Italian by Email and receive new recipes in your inbox every day! Salted Caramel Fudgy Brownies SERVES 16 | ACTIVE TIME 10 MIN | TOTAL TIME 40 MIN 1/2 cup unsalted butter 1-1/2 cups (about 11.5 ounces) semi sweet chocolate chips 1/2 cup granulated sugar 2 large eggs 1 cup all-purpose flour 1/2 teaspoon kosher salt, plus more for dusting 1/4 teaspoon baking powder 1/2 cup Salted Caramel Mocha International Delight Creamer Ganache Frosting 1 cup semi sweet chocolate chips 1/2 cup Salted Caramel Mocha International Delight Creamer Preheat oven to 350°F. Place butter and chocolate in a large microwave-safe mixing bowl, heat (30 seconds at a time) until melted. Stir until smooth. Meanwhile: Line an 8”x8” baking dish with aluminum foil sprayed with non-stick spray or parchment, set aside. Add sugar to melted chocolate. Beat with an electric mixer until incorporated. Add eggs and beat until completely smooth, about 1 minute. Add flour, baking powder and salt. Mix on low until the flour is just mixed in. With your mixer on low, pour in the creamer. Mix until combined. Careful not to overmix. Pour batter into the prepared baking dish. Bake for 30 minutes or until a toothpick comes out clean. Meanwhile, combine 1 cup chocolate chips and 1/2 cup creamer in a microwave safe bowl and heat (30 seconds at a time) until melted. Stir until smooth. Once the brownies come out of the oven. Stir the ganache and pour the ganache over the hot brownies. Allow to cool completely before cutting. Sprinkle with salt. Serve and enjoy! DONNA'S NOTES: If you are all out of the Salted Caramel Mocha creamer, you can substitute your favorite creamer. Caramel Macchiato is a great replacement.

White Chocolate Carmel Pecan Fudge

White Chocolate Caramel Pecan Fudge Yield: approximately (36) 1-inch pieces 3 cups white chocolate chips 14 ounces sweetened condensed milk 4 tablespoons butter 1/2 teaspoon vanilla extract 1 cup chopped pecans 1/2 cup room temperature caramel sauce Combine the chocolate chips, the milk, and the butter in a medium size glass bowl and heat in the microwave for 90 seconds. Stir to combine and heat another 15 seconds. Stir and heat an additional 15 seconds, only if needed. There will still be a few pieces of unmelted chocolate in the bowl. Stir until mostly smooth with just a few flecks of unmelted chocolate. Add the extract and pecans and stir to combine. Scoop onto a parchment lined tray. Spread with a spatula to approximately 1-inch thickness. Drizzle with caramel sauce. Lightly swirl the caramel into the fudge with a knife or the end of the spatula. Chill until ready to serve. Slice into 1-inch squares and store in an airtight container in the refrigerator for up to a week. Enjoy!

Oklahoma Onion Burgers

Onion Burgers As seen on Cook's Country 1 large onion, peeled, halved and thinly sliced salt and pepper 1 lb ground beef 1 tablespoon butter 1 tablespoon vegetable oil 4-8 slices American cheese Mayo, mustard and pickles, for serving 4 hamburger buns, toasted Combine the onion slices and 1 teaspoon of salt in a bowl and toss to combine. Transfer the onions to a colander and let sit for 30 minutes, tossing occasionally. Transfer the onions to a clean dish towel, gather the edges together and squeeze out as much liquid as you can from the onions. Do this over the sink or a large bowl since the onions will have quite a bit of liquid in them. Divide the onions into 4 separate mounds on a rimmed baking sheet. Form the beef into 4 lightly packed balls. Place the beef balls on top of the onion mounds and flatten the beef firmly (use your palm) so the onion adheres to the beef. The patties should measure 4 inches in diameter. Season the beef generously with salt and pepper. Melt the butter with the oil in a 12-inch skillet over medium heat. Using a large spatula, transfer the patties to the skillet, onion side down. Cook for 6-8 minutes, until the onions turn a deep golden brown and begin to crisp around the edges. Flip the burgers, then increase the heat to high and cook until well browned on the second side, about 2 minutes. Add 1 or 2 slices of cheese to each burger and allow to melt. Add mayo, mustard and pickles to the top buns, then place each burger on a bottom buns. Serve immediately

Chicken Spaghetti

Ingredients you’ll need: 1 lb thin spaghetti 1 medium onion, finely diced 1 celery rib, finely diced 8 oz sliced baby bella mushrooms [or your preference] olive oil 4 clove garlic, minced 1/2 cup [1 stick] butter or light butter seasoned salt and black pepper to taste 1/3 cup AP flour 4 cup whole milk 2 tsp dry Italian seasoning 1 tsp seasoned salt 1/4 tsp black pepper 1/3 cup grated Parmesan cheese plus 2 Tbsp 4 oz jar pimentos, well drained 3 cup cooked chicken, roughly chopped 3 cup shredded white sharp cheddar cheese or Italian cheese blend, divided Directions: Preheat the oven to 350°F. Spritz a 9 x 13 inch baking dish with cooking spray. Set aside. Cook the spaghetti in salted water per the package directions until al dente. Drain well. On the stove top in a medium-size pot, cook the diced onion, mushrooms and celery in a couple of drizzles of olive oil. Cook for 5 minutes until the vegetables soften and are beginning to brown. Season with seasoned salt and black pepper to your taste. Add the minced garlic and cook for 1 minute longer. Remove to a large mixing bowl.