Best Ever Cinnamon Buns Tasty Recipes

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Best Ever Cinnamon Buns

"Best Ever!"

Ingredients :

• 2 (.25 ounce) packages active dry yeast
• 2 1/2 cups warm water (110 degrees F)
• 1 (18.25 ounce) package yellow cake mix
• 6 cups all-purpose flour, divided
• 3 eggs
• 1/3 cup vegetable oil
• 1 1/2 teaspoons salt
• 1/2 cup butter, softened
• 4 tablespoons white sugar
• 2 tablespoons ground cinnamon
• 1/4 cup butter, melted
• 3 cups confectioners' sugar
• 1 1/2 teaspoons vanilla extract
• 2/3 cup milk

Instructions :

Prep : 20M	Cook : 24M	Ready in : 2H15M

• In a large bowl, dissolve yeast in warm water, and let stand for 3 minutes. Add cake mix, 1 cup flour, eggs, oil, and salt; beat well. Stir in remaining flour until a soft dough forms.
• Knead on well floured surface for about 5 minutes. Place in a greased bowl, and turn to coat the dough surface. Let rise until doubled in bulk, about 45 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Punch down, and divide into two equal parts. Roll out each section on a lightly floured surface. Spread each with softened butter and sprinkle with sugar and cinnamon.
• Roll up like jelly rolls and cut buns 1 1/2 inches thick with a piece of dental floss or a dull knife. Place in greased baking pans, and allow to rise until doubled.
• Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes or until golden brown.
• Meanwhile, combine confectioners sugar, 1/4 cup melted butter, vanilla, and milk. Remove baked buns from oven and drizzle with frosting.

Notes :

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Cream Cheese Corn Tasty Recipes

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Cream Cheese Corn

"Creamy corn is a wonderful foil for that Thanksgiving day turkey. Originally submitted to ThanksgivingRecipe.com. "

Ingredients :

• 3 pounds whole corn kernels, cooked
• 1/2 cup butter
• 1 (8 ounce) package cream cheese

Instructions :

Prep :	Cook : 7M	Ready in :

• Combine the corn, butter or margarine and the cream cheese in a medium sized saucepan. Cook over medium heat for about 20 minutes. Serve hot.

Notes :

• Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

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Easier Chicken Marsala Tasty Recipes

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Easier Chicken Marsala

Here's a lighter version of one of my favorite chicken dishes. For my family, this one's a keeper!

Ingredients :

• ¼ cup all-purpose flour
• ½ teaspoon garlic salt
• ¼ teaspoon ground black pepper
• ½ teaspoon dried oregano
• 4 boneless, skinless chicken breast halves
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 cup sliced fresh mushrooms
• ½ cup Marsala wine

Instructions :

Prep : 10M	Cook : 4 M	Ready in : 30M

Notes :

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Chocolate Cake in a Jar I The Best Recipes

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Chocolate Cake in a Jar I

"This recipe makes chocolate cakes in jars for charming food gift ideas during the holiday season or easy snack carriage."

Ingredients :

• 1 cup all-purpose flour
• 1 cup white sugar
• 1/2 teaspoon baking soda
• 1/4 teaspoon ground cinnamon
• 1/3 cup butter
• 1/4 cup water
• 3 tablespoons unsweetened cocoa powder
• 1/4 cup buttermilk
• 1 egg, beaten
• 1/2 teaspoon vanilla extract
• 1/4 cup finely chopped walnuts

Instructions :

Prep :	Cook : 2M	Ready in :

• Sterilize 2 (1 pint) straight sided wide mouth canning jars, lids and rings by boiling for 10 minutes. Keep the lids and rings in the hot water until needed. Preheat oven to 325 degrees F (165 degrees C)
• In a small bowl, mix flour, sugar, baking soda and cinnamon. Set aside.
• In a medium saucepan, combine butter, water and cocoa powder. Heat and stir until butter is melted and mixture is well blended. Pour into a large bowl.
• Stir in Flour mixture and blend. Add buttermilk, egg and vanilla and beat by hand until smooth. Stir in nuts.
• Distribute evenly into the 2 prepared canning jars. Place the jars on a cookie sheet and bake at 325 degrees F (165 degrees C) for 35 to 40 minutes or until toothpick inserted deep into center of cake comes out clean.
• Using heavy oven mitts, remove cakes from oven one at a time. Place a lid, then a ring onto the jars and screw them down tightly. Place the jars on the counter and listen for them to "ping" as they seal. If you miss the "ping", wait until they are completely cool and press on the top of the lid. If it doesn't move at all, it's sealed.

Notes :

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Six Egg Pound Cake Popular Recipes

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Six Egg Pound Cake

"This recipe for the best pound cake ever rises very high above all others thanks to the use of six eggs. Top with confectioners' sugar or glaze."

Ingredients :

• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 1/2 cups white sugar
• 1 1/2 cups butter
• 6 eggs
• 1 1/2 teaspoons vanilla extract
• 3/4 cup milk

Instructions :

Prep :	Cook : 14M	Ready in :

• Grease and flour a tube or Bundt(R) pan. Do not preheat oven.
• In a medium bowl, mix flour, baking powder and salt. Set aside.
• In a large bowl, cream sugar and butter until light and fluffy. Add eggs one at a time, mixing well after each addition. Add vanilla.
• Add flour mixture alternately with milk. Beat until smooth. Pour batter into the prepared pan.
• Place cake into cold oven, set the temperature to 350 degrees F (175 degrees C), and bake for 60 to 90 minutes, or until toothpick inserted into center of cake comes out clean.

Notes :

• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Cannoli Popular Recipes

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Cannoli

"Make your own classic Italian confection with this recipe filling prepared cannoli pasty shells with a mixture of chocolate chips and ricotta cheese."

Ingredients :

• 1 cup confectioners' sugar
• 1 pint part-skim ricotta cheese
• 1/2 cup blanched slivered almonds
• 1/3 cup mini semi-sweet chocolate chips
• 1 tablespoon amaretto liqueur
• 12 cannoli shells
• 1 tablespoon confectioners' sugar
• 1 tablespoon unsweetened cocoa powder
• 12 maraschino cherries

Instructions :

Prep :	Cook : 12M	Ready in :

• In a large bowl, stir ricotta cheese with 1 cup confectioners sugar until combined. Add almonds, chocolate chips and almond liqueur.
• Carefully spoon into cannoli shells (or pipe from a pastry bag), filling from the center out.
• Sprinkle individual serving plates with powdered sugar and cocoa, or sprinkle on cannoli. Garnish plates with cherries.
• Note: 1/8 teaspoon almond extract mixed with 1 tablespoon water can be substituted for the almond liqueur.

Notes :

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Johnny Cake The Best Recipes

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Johnny Cake

"My sister couldn't eat enough of this cake. This is her favorite."

Ingredients :

• 1 cup cornmeal
• 1/2 cup milk
• 1/2 cup shortening
• 1/2 cup white sugar
• 1 1/3 cups cake flour
• 2 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 egg
• 1 cup milk

Instructions :

Prep :	Cook : 12M	Ready in :

• Preheat oven to 350 degrees F (175 degrees C). Grease thoroughly an 8 inch square cake pan.
• Combine cornmeal and milk. Sift flour, baking powder, and salt. Stir together the egg and milk.
• Cream shortening, and blend in sugar. Stir flour mixture and egg mixture alternately into creamed mixture alternately. Blend in cornmeal mixture.
• Bake for 40 to 45 minutes. Serve hot, with maple syrup.

Notes :

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Special Pumpkin Bread Tasty Recipes

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Special Pumpkin Bread

"An excellent pumpkin bread made with instant coconut pudding."

Ingredients :

• 1 1/4 cups vegetable oil
• 2 cups pumpkin puree
• 1 cup packed brown sugar
• 1 cup white sugar
• 2 (3.5 ounce) packages instant coconut cream pudding mix
• 1 teaspoon baking soda
• 5 eggs
• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup chopped walnuts (optional)

Instructions :

Prep : 10M	Cook : 24M	Ready in : 1H10M

• In a large bowl, mix together oil, pumpkin, sugars, pudding mixes, cinnamon, and salt. Slightly beat the eggs, and mix into the batter. Mix in flour and baking soda until just combined. Stir in nuts, if desired. Spread batter into two greased and floured 9 x 5 inch loaf pans.
• Bake at 325 degrees F (165 degrees C) for 1 hour, or until a tester inserted in the center comes out clean.

Notes :

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Sour Cream Broccoli Casserole The Best Recipes

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Sour Cream Broccoli Casserole

Easy meal, large enough for a big family! Substitute milk for water if a more creamy consistency is desired.

Ingredients :

• 2 (10.75 ounce) cans condensed cream of chicken soup
• 1 ¼ cups water
• 2 tablespoons sour cream
• 3 skinless, boneless chicken halves - cooked
• 1 (16 ounce) package frozen broccoli florets
• 1 cup dry bread crumbs for topping

Instructions :

Prep : 5M	Cook : 8 M	Ready in : 1H5M

Notes :

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Lemon Gold Cake The Best Recipes

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Lemon Gold Cake

"This easy cake recipe makes a good lemon-flavored cake perfect for any occasion."

Ingredients :

• 2 1/2 cups sifted cake flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup butter
• 1 tablespoon lemon zest
• 1 3/4 cups white sugar
• 6 egg yolks
• 1 1/8 cups milk

Instructions :

Prep :	Cook : 12M	Ready in :

• Line two 9 inch round pans with parchment paper. Preheat oven to 350 degrees F (175 degrees C).
• Measure sifted flour, baking powder, and salt; sift together three times.
• Cream butter or margarine and lemon rind together. Gradually add sugar, creaming until light and fluffy. Add egg yolks one at a time, beating thoroughly after each addition. Add sifted ingredients alternately with milk to the creamed mixture, a small amount at a time; beat after each addition until smooth.
• Bake for 25 to 30 minutes. Cool on wire racks.

Notes :

• Reynolds® parchment can be used for easier cleanup/removal from the pan.

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Poppy Seed Chiffon Tasty Recipes

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Poppy Seed Chiffon

"This large and beautiful lemon-accented angel food cake filled with poppy seeds is made in a tube pan for an appealing dessert."

Ingredients :

• 3/4 cup milk
• 1/2 cup poppy seeds
• 2 cups sifted cake flour
• 1 1/2 cups white sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 cup vegetable oil
• 7 eggs
• 2 teaspoons vanilla extract
• 1 teaspoon lemon extract
• 1/2 teaspoon cream of tartar

Instructions :

Prep :	Cook : 14M	Ready in :

• Preheat oven to 325 degrees F (165 degrees C). Wash angel food tube pan in hot soapy water to ensure it is totally grease-free.
• Combine milk and poppy seeds in small bowl. Let stand 2 hours. Bring the eggs to room temperature.
• Sift flour, sugar, baking powder and salt into medium mixing bowl. Make a well in center. Add the vegetable oil. Separate the eggs and add the yolks, vanilla and lemon flavoring. Add poppy seed mixture to well. Set aside. Don't beat yet.
• In large mixing bowl beat egg whites and cream of tartar until very stiff. Using same beaters beat egg yolk/flour mixture until smooth and light. Pour 1/4 at a time over beaten egg whites folding in with rubber spatula until all traces of flour disappear. Do not stir.
• Pour into ungreased 10 inch angel food tube pan. Bake in oven for 55 minutes. Increase heat to 350 degrees F (175 degrees C) and bake 10 to 15 minutes more until an inserted wooden pick comes out clean. Invert pan to cool. Ice with Vanilla Glaze, Caramel Icing or Seafoam Frosting.

Notes :

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Hot Onion Pinwheels Tasty Recipes

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Hot Onion Pinwheels

"Rolls with onions and red pepper."

Ingredients :

• 1 1/2 (.25 ounce) packages active dry yeast
• 1 cup warm water (100 to 110 degrees)
• 1 tablespoon white sugar
• 1 teaspoon salt
• 1 tablespoon butter, room temperature
• 1 tablespoon dry milk powder
• 2 cups all-purpose flour
• 1 egg, beaten
• 4 onions, thinly sliced
• 4 tablespoons butter
• 1/2 teaspoon crushed red pepper

Instructions :

Prep : 45M	Cook : 12M	Ready in : 2H25M

• Dissolve yeast in warm water with 1 tablespoon of sugar. Combine 1 teaspoon of salt, 1 tablespoon butter, 1 tablespoon powdered milk, and 2 cups all purpose flour. Stir in beaten egg and proofed yeast water. Mix and knead for 10 minutes, adding more flour as needed.
• Transfer dough to a greased bowl and cover with greased plastic wrap. Let rise until doubled, about 1 hour.
• Melt 4 tablespoons butter in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more. Stir in red pepper.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet or line it with parchment paper.
• Transfer dough to a floured work surface. Pat it into a rectangle; allow dough to rest, covered with greased plastic wrap, for about 10 minutes. Roll dough into a larger rectangle about 1/2-inch thick. Evenly spread onions on dough; roll up from the short end to form a log. With a sharp knife, slice into pinwheels.
• Place rolls on prepared baking sheet; let rise a second time, about 30 minutes. Bake in preheated oven until golden brown, about 10 minutes.

Notes :

• Reynolds® parchment can be used for easier cleanup/removal from the pan.

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Red Velvet Cake II Tasty Recipes

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Red Velvet Cake II

"This recipe makes a red cake frosted with cream cheese frosting to stand as a bright spot on your holiday table."

Ingredients :

• 2 1/2 cups self-rising flour
• 1 1/2 cups white sugar
• 1 cup vegetable oil
• 1 teaspoon baking soda
• 1 teaspoon distilled white vinegar
• 1 teaspoon vanilla extract
• 2 eggs
• 1 cup buttermilk
• 2 ounces red food coloring
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup butter, softened
• 4 cups confectioners' sugar
• 1 teaspoon vanilla extract
• 1/2 cup chopped pecans

Instructions :

Prep : 30M	Cook : 12M	Ready in : 1H30M

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch round pans.
• In a large bowl, mix together sugar, oil, and eggs. Add food coloring and vinegar to buttermilk. Add baking soda to flour. Add flour mixture and buttermilk mixtures alternately to the sugar mixture. Mix well. Stir 1 teaspoon vanilla into batter. Pour batter into prepared pans.
• Bake for 20 to 25 minutes, or until done. Remove from oven, and cool on wire racks.
• Mix together cream cheese, butter or margarine, confectioners' sugar, 1 teaspoon vanilla. Stir in nuts. Frost cooled cake.

Notes :

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