Orange Rolls

OK, I will stop posting for a while after this...Kristin requested that I post these and I must say that they are a real winner!

ORANGE ROLLS
1 pkg yeast
2 c. warm water
2 eggs
½ cup sour cream
Flour (abt 5 or 6 cups. Just so it is a nice sticky dough.)
6 T. melted butter
1 t. salt
½ cup sugar

Dissolve yeast in warm water. Beat in sugar, eggs, salt, butter and sour cream. Beat in 2 cups flour then knead in the rest. Let rise until double. Knead dough 15 times then roll into 2-12" circles and put the filling on. Cut into 12 wedges and roll up like crescent rolls. Put rolls into 9 x 13 pan and let rise until double. Bake 350 degrees for 20 minutes.

Filling: (I usually double this.)
2 T. melted butter
½ cup sugar
2 T. grated orange rind

Glaze: ½ cup butter
3/4 cup sugar
½ cup sour cream
2 T. orange juice

Place all ingredients in a sauce pan. Boil over medium heat for 3 minutes stirring constantly- pour over rolls immediately after taking from oven.

Thai Beef Stir Fry

This is tasty!!! It is also fairly simple. Hope you like it as much as I do:

Thai Beef Stir-Fry

½ c brown sugar
2 tbls cornstarch
2 c beef broth
1/3 c soy sauce
1 tsp onion powder
1 tsp ground ginger
¼ tsp hot pepper sauce
2 tbls boneless beef sirloin steak, cut into thin strips
6 tbls olive oil, divided
2 c fresh cauliflower
1 ½ c julienned carrots
4 c broccoli florets
2 c mushrooms
¼ c peanut butter
Spaghetti
½ c chopped peanuts

Combine first 8 ingredients until smooth. Set aside. In a large skillet or wok, stir-fry beef in 4 tbls oil until meat is no longer pink. Remove and keep warm.
In the same skillet, stir fry cauliflower and carrots in remaining oil for 5 minutes. Add broccoli, stir fry for 7 minutes. Add mushrooms, stir fry 6-8 minutes longer or until the veggies are crisp-tender.
Stir broth mixture and add to the pan. Bring to boil; cook and stir for 2 minutes ‘til thick. Reduce heat, add beef and peanut butter. Cook and stir on medium until blended. Serve over rice or noodles. Sprinkle with peanuts.

Pepper Jack Chicken Rolls

This is Jeremy's favorite meal. I got it off of a cooking segment on the news when we were first married and it's been a keeper ever since. Plus it's really easy!

4 boneless skinless chicken breasts
4 ounces Monterey jack cheese with jalapeño peppers
1/2 cup cornflake or dry bread crumbs
Black pepper to taste
Paprika
Garlic salt to taste
1/4 cup melted butter

Preheat oven to 400 degrees F.
Place chicken between wax paper or plastic wrap, and flatten to 1/4 inch thickness. Cut cheese into 4 sticks approximately 2 inches long by 1/2 inch thick. Place cheese stick in center of each chicken breast. Roll chicken around cheese, folding in ends. Secure with string or wooden picks, if necessary.
Mix crumbs with pepper,paprika, and garlic salt to taste. Dip chicken rolls in melted butter then in seasoned crumbs, turning to coat all surfaces. Place in a baking dish and bake uncovered for 30 to 40 minutes or until chicken is golden brown and cooked through. Serve with salsa, black beans and rice, if desired.

Holy Crap That's Good Banana Cream Pie

I got this recipe off of a link from someone else's and modified it a bit. It is really yummy if you like banana cream pie!

2 oreo or chocolate pie crusts

2-3 bananas
1 package cream cheese, softened.

1 can sweetened condensed milk

1 large package banana pudding

1 tsp.vanilla

1/4 c. milk

tub of cool whip

Hershey bar

Slice bananas and layer on bottom of pie crusts. Set aside. Whip cream cheese until fluffy. Add condensed milk and vanilla. Whip again. Slowly add pudding mix. Continue whipping at medium speed and add milk. When it's all added, pour into pie crusts and top with Cool Whip. Use a potato peeler to make chocolate shavings on top from the Hershey bar. Refrigerate at least an hour to set.

Teriyaki Chicken Lettuce Wraps

My sisters have been watching this site cause I told them that you are all such great cooks and would have great recipes. Anyway, one of them emailed me and told me that this recipe was one of her favorites and just as good as the wraps at cheesecake factory. She said it was one that needed to be posted. So...here it is:

Teriyaki Chicken Lettuce Wraps

1 cucumber, core out seeds, dice
2 chicken breasts, cooked, cubed, season w/ lemon pepper
½ c. green onion, chopped
½ c. -1 c. celery
½ c. peanuts
½ c. mayo
½ c. Yoshida Sauce
2 tsp. ginger
¼ tsp. cayenne pepper
Romaine lettuce leaves
Salt and Pepper
Core cucumbers, remove seeds. Mix all ingredients together. Season more if needed. Place in lettuce, and sprinkle with peanuts. Enjoy.

Stromboli

This is so easy but makes you look like a very accomplished cook. I love anything like that!

Grease two cookie sheets and put a frozen bread dough log on each cookie sheet. Cover with saran wrap. Let defrost and rise all day (usually from 8am-5pm).

Then flatten dough on each cookie sheet and spread out to the length of the cookie sheet. (The dough will not cover the whole cookie sheet).

Start right at top center of the dough and put three pepperoni across, all the way down the middle of the dough.

Then sprinkle Italian seasoning.

Then sprinkle about 1 cup of mozzarella cheese.

Then sprinkle with 1 1/2 cups cooked sausage.

Then sprinkle with 1 cup shredded ham.

Then sprinkle with more Italian seasoning.

Now it's time to seal up the stromboli. First take sides, put them together and seal. Then take the top, fold it over and seal it. Do the same with the bottom. It should look like a nice little present now. Then flip it over so the seals are on the bottom of the greased cookie sheet. Sprinkle with butter and Parmesan cheese.

Bake at 350 for 30 minutes. Then slice up and dip in marinara sauce. Yum Yum

Chocolate Cake With Chocolate Ganache, Praline Frosting, and Brown Sugar Caramel Glaze

This is the cake I made for Travis' birthday. Each component is a dessert in and of itself. Enjoy!

1 cup butter

1/4 cup unsweetened cocoa

1 cup water

1/2 cup buttermilk

2 large eggs

1 teaspoon baking soda

1 teaspoon vanilla extract

2 cups sugar

2 cups all-purpose flour

1/2 teaspoon salt

Chocolate Ganache

Praline Frosting

Brown Sugar Caramel Glaze

1. Grease bottoms of 3 (8-inch) round cake pans; line with wax paper. Grease and flour wax paper and sides of pans; set pans aside.
2. Cook first 3 ingredients in a saucepan over low heat, stirring constantly, 3 to 5 minutes or until butter melts and mixture is smooth; remove from heat, and let cool.
3. Beat buttermilk and next 3 ingredients at medium speed with an electric mixer until smooth. Add butter mixture to buttermilk mixture, beating until blended. Combine sugar, flour, and salt; gradually add to buttermilk mixture, beating until blended. (Batter will be thin.) Pour batter evenly into prepared pans.
4. Bake at 350° for 25 to 28 minutes or until a wooden pick inserted into centers comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans, and cool completely on wire racks. (Cake layers will appear thin.)
5. Spread about 1/2 cup Chocolate Ganache between each cake layer; spread remaining Chocolate Ganache on sides of cake. (Do not frost top of cake.) Chill cake 30 minutes. Pour warm Praline Frosting slowly over top of cake, spreading to edges. (Cover and let stand up to 24 hours, if desired.)
6. Pierce about 25 holes in top of cake using a wooden or metal skewer. Pour warm Brown Sugar Caramel Glaze over cake.

Yield: Makes 12 servings

Chocolate Ganache

2 cups (12 oz.) semisweet chocolate morsels

1/3 cup whipping cream

1/4 cup butter, cut into pieces

1. Microwave chocolate morsels and cream in a glass bowl on MEDIUM (50% power) 2 to 3 minutes or until morsels are melted, stirring after 1 1/2 minutes; whisk until smooth. Gradually add butter, whisking until smooth. Cool about 35 minutes or until spreading consistency, whisking every 10 minutes.

Yield: Makes about 2 1/2 cups

Praline Frosting

1/2 cup chopped pecans

2 tablespoons butter

1/2 cup firmly packed light brown sugar

3 tablespoons whipping cream

1/2 cup powdered sugar

1/2 teaspoon vanilla extract

1. Bake pecans on a baking sheet at 350° for 15 minutes or until golden brown, stirring once.
2. Bring butter, brown sugar, and cream to a boil in a 2-qt. saucepan over medium heat, stirring often; boil, stirring often, 1 minute. Remove from heat, and whisk in powdered sugar and vanilla until smooth. Add toasted pecans; stir gently 3 minutes or until frosting begins to cool and thicken slightly.

Yield: Makes 3/4 cup

Brown Sugar Caramel Glaze

3 tablespoons butter

3 tablespoons light brown sugar

3 tablespoons granulated sugar

3 tablespoons heavy (whipping) cream

1/2 teaspoon pure vanilla extract

1. Place the butter, sugars, cream, and vanilla in a small saucepan and bring to a boil over medium-high heat. Let the glaze boil for 1 minute, stirring, then remove the pan from the heat.

Yield: More than enough!