{Quick Sticky Cinnamon Rolls}

1/3 C. sugar
3 Tbs. yeast
1/2 C. oil
1-1/4 C. warm water
2 beaten eggs
1-1/2 tsp. salt
5-1/4 sifted flour
1/4 C. melted butter
1-1/2 Tbs. cinnamon
1/2 C. sugar
1/2 C. chopped nuts (I like using pecans) *optional
3/4 C. raisins *optional

Sugar Glaze:
2 C. powdered sugar
1/4 C. hot water
1 tsp. butter

In a large bowl mix 1/3 C. sugar, yeast, & oil with warm water until dissolved. Cover & let stand in warm place 15 minutes. (Yeast will grow rapidly.)
Blend eggs into yeast mixture. Add salt to sifted flour, then gradually add to yeast mixture to make soft dough.
Knead dough 5 minutes on lightley floured surface. Roll dough into rectangular shape about 1/4 inch thick.
Brush dough with melted butter. Combine cinnamon and sugar, sprinkle over dough, then sprinkle on nuts &/or raisins if desired.
Carefully roll up dough & cut 1 inch slices. Place in ungreased rectangular pan. Let rest 10 minutes.
Bake at 425F for 10-15 minutes or until golden brown.
Frost with sugar glaze while warm.

(I got this one from m'mama. She used to make these during general conference Sunday. They go FAST!!)

{Our Favorite (GOOEY) Popcorn Balls}

4 quarts popped popcorn
3 C. mini marshmallows
Mix together in large bowl

1 C. butter
1-1/3 C. sugar
1/2 C. light corn syrup
1 tsp. vanilla
Bring to boil, simmer 3 minutes. Blend into popcorn & marshmallows. Use baggies on hands to form balls.

(I received this one from a neighbor & sweet family, 9 years ago. I will be their neighbor again in just a couple of weeks. :) I love to make these for Halloween & Christmas. Be careful... they are completely addicting.)

{Hamburger Green Bean Casserole}

1 lb. ground beef
2 cans green beans
1 can cream of mushroom soup
1-1/2 C. shredded cheddar (optional)
1 lg. can French's onions
4-5 russet potatoes

Brown ground beef; put into bottom of 2 qt. casserole dish. Add green beans, soup, cheese & 3/4 can of onions. Mix well. Top with mashed potatoes & cheese. Bake 350F for 30-60 min. Check for doneness.

(This is a recipe my mom has always made and this is the name we always called it, although I do know some people prefer to call it Shepherds Pie. This is definitely a comfort food for me. It's even better as leftovers... and I usually don't like leftovers, so that's saying a lot.)

{Rich Apple Almond Crisp}

*SORRY FOLKS, PICTURE COMING SOON*

8 medium tart apples (aprox. 2-1/2 lb.), peeled, cored, sliced into 1-inch chunks.
3/4 C. all-purpose flour
3/4 C. sugar
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/4 teaspoon ground nutmeg
8 Tbs. cold unsalted butter, cut into small pieces
1/2 C. sliced almonds


Spread apples evenly in unbuttered 2-inch deep 2-quart glass baking dish. Combine dry ingredients and cut in butter. Scatter the topping evenly over the fruit. Tap the dish on the counter once or twice to settle in the crumbs. Bake until topping is golden brown, the juices are bubbling and the apples are tender when pierced with a skewer, 50 to 55 minutes @ 375. Serve warm with whipped cream or vanilla ice cream.

(This is one of my most favorite recipes from The All New All Purpose Joy of Cooking cookbook I received from my Aunt Patty.)

{Chicken Parmesan Bundles}

4 oz. (1/2 of 8-oz. pkg.) cream cheese, softened
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1-1/4 C. shredded Mozzarella cheese, divided
6 Tbs. grated Parmesan cheese, divided
6 small boneless skinless chicken breast halves, pounded to 1/4-inch thickness
1 egg
10 Ritz crackers, crushed
1-1/2 C. spaghetti sauce, heated

Preheat oven to 375F. Mix cream cheese, spinach, 1 C. of the mozzarella cheese and 3 Tbs. of the Parmesan cheese until well blended; spread evenly onto chicken breasts. Starting at one of the short ends of each breast, roll up chicken tightly, completely enclosing filling. Secure with wooden toothpicks, if desired. Set aside.

Beat egg in shallow bowl. Mix remaining 3 Tbs. Parmesan cheese and the cracker crumbs in pie plate. Dip chicken bundles in egg, then roll in crumb mixture. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray.

Bake 30 min. or until chicken is cooked through (165F). Serve topped with the spaghetti sauce and remaining 1/4 C. mozzarella cheese.

(I found this recipe in the Fall 2007 Taste of Home School Brand Name Cookbook magazine that I received at Just For Her womens fair last fall. It is a FAVORITE!)

{Dig In White Chili}

1 lb. ground turkey
4 cans white beans, drained & rinsed
1 can chicken broth
1 medium onion
2 cloves of garlic, minced
1 Tbs. cumin
1 Tbs. oregano
1 tsp. cayenne pepper
2 Tbs. oil
2 small cans diced Ortega chili's
grated Jack cheese

Simmer broth, onions, garlic, herbs, oil & chili's. Add cooked turkey meat & white beans. Simmer for 45 minutes, stirring often. Top individual servings with shredded cheese & serve with corn chips.

(I received this recipe from my DS and she received it from a friend.)