Cinnamon Rolls (Cinnabon copycat)

Submitted by Chris Fowler.
Originally in the 2005 cookbook

This recipe is designed for bread machines but can be adapted.

Dough

1 cup milk
1 egg, beaten
4 Tbsp melted butter
4 Tbsp water
1/2 box (3.4 oz box) instant vanilla pudding
4 cups bread flour
1 Tbsp sugar
1/2 tsp salt
2 1/2 tsp yeast

Directions

1. Place all ingredients into your machine in order. Select dough cycle.
2. When cycle is finished remove dough, punch down and roll to 17 x 10 inches

* You can add the entire package of pudding mix to the dough but be sure to add about an extra 1/2 cup of milk to keep the right consistency.

Filling

1/2 cup butter, softened
1 cup brown sugar
2 tsp cinnamon

Directions

1. Combine ingredients and mix well.
2. Heat in microwave for 10 seconds to make it spreadable.
3. Spread over rolled out dough with a rubber spatula.
4. Starting with the widest edge, roll the dough into a tight log.
5. Cut into 1/2 - 1 inch slices. Place in a lightly greased baking dish. Be sure you cut the slices thick enough that the whole roll fits in one 9 x 13 pan.
6. Place them close enough together that they almost touch.
7. Turn on the oven to Warm. Once the ready light turns off, turn off the oven and put the rolls in the oven for 15-20 minutes to raise.
8. Once the rolls have risen completely remove them from the oven and heat oven to 350 degrees F. Bake rolls for 15-20 minutes.

Frosting

4 oz cream cheese, room temperature
1/4 cup butter, softened
1 1/2 cups powdered sugar
1 1/2 tsp milk
3 Tbsp maple syrup

Directions

1. Mix and pour over rolls and serve.
   

You can use a standard frosting recipe if you prefer, and the frosting is still good if you don't have maple syrup.

Italian Dressing Mix

I hate to buy seasoning packets. They are way too expensive, and I usually have all the ingredients already in my cupboard. Here is an inexpensive recipe to replace your Zesty Italian Dressing packets.

Ingredients

1 tbsp. onion powder
2 tbsp. oregano
1 tbsp. dried parsley
1 tbsp. sugar
1 tsp. black pepper
1 tsp. ground basil
1/4 tsp. thyme
1/2 tsp. dried celery leaves

Directions

1. Measure out all ingredients and combine in bowl. Use in place of Zesty Dry Italian Dressing packet.
2. To make dressing, mix together:
   • 2 tbsp. of mix with 1/4 cup vinegar
   • 2 tbsp. water
   • 1/2 - 2/3 cup olive oil.

Makes 1 packet

Beef Taco Skillet

Submitted by Chris Fowler

This little recipe came from a Sunday insert ad by Campbell's soup, and I found it when I was looking for something quick and easy to throw on the table. It turned out to be a keeper, and I have modified it several times depending what I had (or didn't have) in the frig.

Prep: 5 minutes, Cook: 20 minutes

Ingredients

1 lb ground beef
1 can (10 3/4 oz) Campbell's Tomato soup (regular or 25% less sodium)
1/2 cup salsa
1/2 cup water
6 flour tortillas (6"), cut into 1 inch pieces
1/2 cup shredded cheddar cheese

Directions

1. Cook beef in 10" skillet until well browned, stirring to break up meat. Pour off fat.
2. Stir in soup, salsa, water, tortillas.
3. Heat to a boil. Reduce heat to low and cook for 5 min.
4. Stir, top with cheese.

Makes 4 servings.

Creamy Mexican Fiesta
Stir in 1/2 cup sour cream with soup.

Vegetarian Taco Skillet
Eliminate beef and substitute beans.

Ranchero Style
Use corn tortillas instead of flour tortillas and shredded Mexican cheese blend instead of cheddar.

Crock Pot Chicken Alfredo

Submitted Chris Fowler

This beauty was posted on the back of a 3 x 5 card that was handed out in Relief Society in April 2010. It is from Kari Seamons, and has become a family favorite. It is so quick and easy and yummy.

Ingredients

1 can Cream of Chicken Soup
8 (8 oz) Cream Cheese
1 italian dressing mix
1/3 soup can of water
2-3 Chicken Breasts, cubed

Directions

1. Combine all ingredients in a crock pot.
2. Cook on low 5-6 hours or on high 3-4 hours.
3. Serve over fettuccine noodles.

If you don't want to buy a $2 for italian dressing mix, here is an inexpensive replacement recipe for Italian Dressing Mix.

Breakfast Pockets

Submitted by Chris Fowler

I tried a new recipe this month, because try as I might, I just have a hard time getting up and fixing my girls breakfast before seminary. It is on my bucket list, but I am not yet perfected enough to do that. So, in my quest for a pre-made breakfast that doesn't taste like cardboard I came across these beauties and figured they were worth a try.

So, I doubled the recipe making 32 of them, and they lasted a total of 4 days, max. The kids had them for breakfast, lunches, and dinner. And snacks. I knew I had found a winner. Now I just need a new hiding place so they don't disappear quite so fast.

From the kitchen of Budget Gourmet Mom. Recipe slightly adapted from Real Food 4 Real People

Ingredients

Dough
1 1/2 tbsp yeast
1/2 cup warm water (110 degrees)
3/4 cup evaporated milk (110 degrees)
1/2 cup vegetable oil
1/4 cup sugar
1 egg
1 tsp salt
3 1/2 cups flour

Filling
1 lb bulk sausage
1/2 cup onion, chopped
1 1/2 cups frozen hashbrown potatoes, thawed
7 large eggs
3 tbsp milk
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic salt
2 cups cheddar cheese, shredded
- pinch of cayenne pepper

Instructions

Dough

1. In a bowl, dissolve yeast in the water.
   
2. Add milk, oil, sugar, egg, salt, and 2 cups flour; beat until smooth.
   
3. Add enough flour until it makes a soft dough but do not knead. Cover and let rise in a warm place until doubled, about 1 hour.

Filling

1. Cook the sausage and onion over medium heat until browned. Drain.
   
2. Add the hashbrowns, eggs, milk, and spices. Cook and stir until set.
   
3. Sprinkle with cheese and keep warm.
   

Assembling the pockets

1. Heat oven to 350 degrees F.
   
2. Punch down the dough and cut into 16 equal pieces.
   
3. Roll each piece into 7 in circle on a floured surface. Top with 1/3 cup filling, fold, and pinch shut. Bake for 15-20 minutes.

To freeze
Allow to cool on the baking sheet. Once cooled, place in the freezer until frozen. Store in a ziploc bag in the freezer for 3-6 months. To reheat, place on a paper towel and microwave for 1 1/2 - 2 minutes.

Yield: 16 Breakfast Pockets

One Hour Wheat Bread

Submitted by Chris Fowler.
Originally in the 1991 cookbook

This is a family favorite. While the family lived in Port Orchard, WA, we made this several times a week.

Ingredients

1/2 cup honey
2 cups hot water
1 cube margarine
3 tbsp yeast
2 cups dried milk
2 cups white flour
2 cups wheat flour
1 tsp salt

Directions

1. Heat oven to 350 degrees F.
   
2. Mix in a bowl honey, hot water, and margarine. When the water is lukewarm add yeast. Stir once, then wait until yeast bubbles to surface.
   
3. Mix 2-4 cups of flour or until the dough is smooth.
   
4. Knead the dough 20 minutes or until supple.
   
5. Put in a greased loaf pan. Let rise on top of the stove while the oven is heating.
   
6. Bake for 25-35 minutes.
   
7. Remove bread from pan and cool on cloth or rack.
   

Vegetarian Spaghetti Sauce

Submitted by Chris Fowler

I have searched long and hard for a spaghetti sauce I could make in bulk at home, and use throughout the month. This one meets meets all my requirements, as well as being hearty and good. You can find the original recipe on allrecipes.com. Enjoy!

Quick and easy homemade spaghetti sauce with tomatoes, onions, garlic, basil and oregano. Add your favorite vegetables and use fresh herbs if you have them.

Prep Time: 10 Minutes
Cook Time: 20 Minutes
Ready In: 30 Minutes
Servings: 4

Ingredients

Regular 2 tsps olive oil 1 small onion, chopped 2 green onions, chopped 2 teaspoons crushed garlic 1 (28 ounce) can peeled and diced tomatoes 4 tsp dried basil 4 tsp dried oregano 1 tsp white sugar

Bulk Recipe 3 Tbsp oil 2 small onions, finely chopped 3 Tbsp crushed garlic 1 #10 can of diced tomatoes 5 Tbsp + 1 tsp basil 5 Tbsp + 1 tsp oregano 1 Tbsp + 1 tsp white sugar

Directions

1. In a large saucepan heat oil over medium heat. Saute onion, green onion and garlic.
2. When onions are clear, stir in tomatoes, basil, oregano and sugar.
3. Bring to a boil, reduce heat to low, and simmer for 20 minutes.

Hearty Italian-Style Soup

Submitted by Chris Fowler

One of the things I love about visiting my sister-in-law Carol Fowler is that we trade recipe's back and forth. I have found some great recipe's from meals shared at her table. This soup is from a recipe that I got from her around Thanksgiving 2011, and it is very good. My daughter Becca has commented on how good it tastes several time. I use it frequently to use up left overs (shushhh, don't tell anyone!).

Prep time: 20 minutes.
Cook time: 25 minutes.
Ready in 45 minutes.
Servings: 6

Ingredients

2 - 14 1/2 oz cans beef broth (or 4 boullion cubes + 4 cups warm water)
2 cups shredded cabbage
1 - 14 1/2 oz can tomatoes, cut up
2 medium potatoes, cubed
1/2 cup carrot, chopped
1/2 cup celery, chopped
1/2 cup onion, chopped
1/4 cup fresh parsley, snipped
1 tsp dried Italian seasonings, crushed (or basil + oregano)
1/4 tsp garlic salt
1/4 tsp pepper
1 - 15oz can white kidney beans, drained
1 1/2 cups chopped cooked beef or chicken (8 oz) - (Carol uses roast beef lunch meat)

Directions

1. In a large saucepan or Dutch oven combine everything but beans and meat. Bring to boil and reduce heat.
2. Cover and simmer about 10 minutes, or until vegetables are tender.
3. Stir in beans and meat.

Soup can be divided into 6 airtight containers/freezer containers, and stored up to 3 days in the refrigerator or 1 month in the freezer.

238 calories, 16 g protein, 26 g carbohydrate, 8 g fat, 33 mg cholesterol, 676 mg sodium (probably more with the boullion cubes), 926 mg potassium.

Texas Cake

Submitted by Chris Fowler
Originally in the 1991 cookbook

When I (Chris Fowler) was a teenager, Grandma Cady lived with us in the Lynnwood house for several years. I remember one Sunday she was puttering around the kitchen trying out a recipe she found in a woman's magazine (this would be the late 1970's). That recipe turned out to be Texas Cake, and was a resounding success and soon became a staple at Cady family get-togethers.

Ingredients

2 cubes margarine
4 tbsp cocoa
1 cup water
2 cups flour
2 cups sugar
1/2 cup buttermilk
1 tsp baking soda
2 eggs
1/2 tsp cinnamon
1 tsp vanilla

Directions

1. Heat oven to 400 degrees F.
   
2. In pot, mix margarine, cocoa and water and bring to boil.
   
3. Pour flour and sugar into pot and mix well.
   
4. Add remaining ingredients and mix well.
   
5. Pour into a well greased and floured cookie sheet. Bake 20 minutes.
   

Frosting

1 cube of margarine
4 tsp cocoa
6 tbsp milk or cream (1/4 cup + 2 tbsp)
1 box sifted powdered sugar

1. In same pot, add margarine, cocoa, and milk. Boil for 2 minutes.
   
2. Add powdered sugar. Beat until smooth and creamy.
   
3. Add lots of nuts (if desired) and spread over the warm cake.
   

Delicious with vanilla ice cream, too.

Favorite Coffee Cake

Submitted by Chris Fowler
Originally in the 1991 cookbook

While we are growing up Mom used to make this for Christmas morning and other special occasions. I believe the recipe came from the old red Betty Crocker cookbook Mom used while we were growing up. The holiday's just aren't the same without Mom's coffee cake.

My family loves it too. In fact, as I look at the plastic cover over that page in my cookbook the recipe is almost unreadable. I can see spills in at least 8 different spots, one of which I had to scrape off to read the ingredients. I usually double the recipe and cook it in a 9x13 pan so we don't run out. Now that is a sign of a great recipe!

Servings: 9-12

Ingredients

1 cups flour
3/4 cup sugar
2 1/2 tsp baking powder
3/4 tsp salt
1/4 cup shortening
3/4 cup milk
1 egg
- Topping (below)

Directions

1. Heat oven to 375 degrees F.
2. Grease round layer pan, 9x1 1/2 inches, or square pan, 8x8x2 or 9x9x2 inches.
3. Blend all ingredients except topping; beat vigorously 1/2 minute. Spreead in pan.
4. Sprinkle Topping over batter.
5. Bake 25 to 30 minutes, or until wooden toothpick inserted in middle comes out clean.

Topping

Mix 1/3 cup brown sugar (packed), 1/4 cup flour, 1/2 tsp cinnamon, and 3 tbsp firm butter or margarine until crumbly.

Honey Wheat Sandwich Rolls

I get tired of spending a couple of dollars on a package of hamburger or sandwich rolls. Really tired. And don't even get me started on sandwich bread for lunches. With 8 people in the family we frequently (usually) go through a minimum of a loaf of bread a day. Sigh. So my bread costs are not cheap. Who wants to spend $30+ a month on bread, for goodness sakes.

So a couple of months ago I went hunting for a good sandwich roll recipe, and found a winner at www.allrecipes.com. So sweet and soft and luscious right out of the oven. Throw them in a bag in the freezer or whatever and they come out great. I've made them with my mixer or my bread machine, and I always love them. Just don't roll them too thin or they get crumbly.

Ingredients

• 1 1/4 cups warm milk
• 1 egg, beaten
• 2 tablespoons butter, softened (I usually use oil)
• 1/4 cup honey
• 3/4 teaspoon salt
• 2 3/4 cups bread flour
• 1 cup whole wheat flour
• 1 1/4 teaspoons bread machine yeast
• 2 tablespoons butter, melted

Directions

1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press start.
2. When dough cycle has finished, turn dough out onto a lightly floured surface and roll out 3/4 inch thick. Cut out rolls with a 3 to 4 inch diameter biscuit cutter. Place on lightly greased cookie sheets; cover and let rise until doubled, about 1 hour. Meanwhile, heat oven to 350 degrees F (175 degrees C).
3. Bake in preheated oven for 10 to 15 minutes. When rolls are finished baking, brush with melted butter.

Note: I usually substitute oil for butter, and when I make it with my stand mixer I knead it for 5+ minutes, then let it raise for abt an hour, then go to step 2.

Poor Man's Cake

Submitted by Chris Fowler.
Originally in the 1991 cookbook

When I was young and we didn't have much money, I remember Mom making this for many a family dessert. It is cheap, it doesn't dirty many dishes (always a good thing!), and you could use home-canned fruit. Delish!

Ingredients

1 cube margarine
1 cup flour
1 tbsp baking powder
1 cup sugar
1/2 tsp salt
1 cup milk
1 jar or can of any kind of fruit

Directions

1. Heat oven to 400 degrees F.
2. In a 9x13 pan melt margarine on top of stove.
3. Mix in remaining ingredients and add 1 large can of fruit (any kind) into pan.
4. Bake 20-30 minutes or until it is brown and bubbly.

Enjoy!

Chocolate No Bake Cookies

Submitted by Chris Fowler
Originally in the 1991 cookbook

A funny thing happened last month. My wonderful sister Patty decided since Mom's time is limited here on earth, it might be cool to get her to write out recipe card's of each person's favorite childhood recipe. The hands down winner turned out to be Chocolate No-Bake cookies. It is my favorite because:

1) It is quick (abt 5 minutes from beginning to end)
2) It hits my 2 favorite addictions--chocolate, and sugar
3) The ingredients can usually be found in my cupboard (or else there will be a midnight run to the store, pronto!)
and
4) I have memories of my childhood when these were a staple. Mmmmmmm.

Ingredients

2 cups sugar
1 cube margarine
1/2 cup milk
3 Tbsp cocoa powder
1/2 to 1 cup peanut butter
3 cups oats
1 tsp vanilla

Directions

1. Bring sugar, margarine, milk and chocolate to boil.
2. Boil for 1-3 minutes (or until at soft ball stage)
3. Add rest of ingredients and stir until blended. Drop by rounded teaspoons onto a sheet of wax paper.

Note: My daughters can't even wait to drop by spoonfuls. They dump the cookie into the center of the sheet of waxed paper and hand out spoons to the family gathered around drooling. Makes it tough to pack for lunches, thoough

- How the first Cady Cookbook came to be

During the summer of 1979, I had graduated from high school and was preparing to head out to college where I would be "grown up". Unfortunately, it also meant that I would leave home and have to rely on my own cooking skills. So I began the quest to copy Mom's recipes so I could cook them for myself.

And now it is April 2012. I estimate that since I was married I have cooked approximately 10000 dinners (give or take a few). I remember Mom saying that she absolutely hated having to figure out what was for dinner, and now I know why.

Chuck took over the cookbook next, and formed the cookbook into a collaboration between all the family members. I still use his hard copy to this day when I recreate beloved family meals.

In an attempt to at least try to enter the 21st century I am now taking the cookbook online with this blog. I hope to make it available for all in the family to post their recipes, as well as comment on other family member's cooking.

Hopefully when my kids need a recipe for dinner, they will have a headstart on the rest of the world. Enjoy!