Old Cinnamon Bread

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 Batter:
1 cup butter, softened
2 cups sugar
2 eggs
2 cups buttermilk or 2 cups milk plus 2 tablespoons vinegar or lemon juice
4 cups flour
2 teaspoons baking soda

Cinnamon/sugar mixture:
2/3 cups sugar
2 teaspoons cinnamon

How to make this recipe :

This recipe comes from the archives, but it's an age-old favorite. Quick Amish Cinnamon Bread is a quick bread recipe that is easy to make and turns out moist and delicious!!... so to prepare this recipe you need first to cream together butter, Two cups sugar, & also eggs. Then you need to add milk, flour, & also baking soda.

Second step : Now after all that work you need to put HALF of batter into greased loaf pans (1/4 in each pan). Step 3 : At this step all what you need to do is to take a separate bowl and mic, 2/3 c sugar & cinnamon. After you finish mixing you need next to sprinkle 3/4 cinnamon mixture on top of the HALF batter in each pan.

Step 4: Finally step , Now you need to add remaining batter to pans; and sprinkle with last of cinnamon topping. Make sure tu use a knife to swirl . Finally bake 350 F between 45 to 50 minutes. Then before removing from pan lets cool  about 20 mins. Enjoye!!

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Slow Cooker Brown Sugar Glazed Pulled Chicken

Ingredients
For Chicken

    2 lbs chicken thighs, boneless, skinless
    ½ cup water
    ½ tsp salt
    ½ tsp freshly ground black pepper,
    1 tsp tarragon, dried

For Glaze

    ½ cup water
    ½ cup brown sugar
    2 tbsp soy sauce
    2 tbsp balsamic vinegar
    1 tbsp cornstarch

Instructions

    Add the chicken to the slow cooker. In a small bowl mix together tarragon, salt, pepper and water. Pour over chicken. Cook on high for 2½ hours.
    After 2½ hours, mix the glaze ingredients in a small saucepan. Heat over medium heat until the mixture starts thickening. It should start to thicken as soon as it comes to a boil.
    Pour the mixture over the chicken in the slow cooker and toss, so that the chicken is covered in the sauce thoroughly.
    Cook for an additional hour in the slow cooker on low.
    Remove chicken from slow cooker into a big bowl and carefully pull it apart using two forks.
    Serve warm with remaining glaze on the side, if preferred.

Notes
Nutritional information based on calorie count.

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Pumpkin Cream Cheese Crunch Cake

Ingredients

    1 (16.5-ounce) boxed spice cake mix
    1 (15-ounce) can plain pumpkin (not pumpkin pie filling)
    1/2 cup vegetable oil
    1/2 cup water
    3 eggs
    1 (8-ounce) block cream cheese, softened
    4 tablespoons powdered sugar
    2 tablespoons lemon juice
    1 cups chopped pecans
    1/3 cup lightly packed brown sugar
    1/2 teaspoon ground cinnamon

Instructions

Preheat the oven to 350° F and lightly spray a 9X13 baking dish (or pan) with nonstick cooking spray.

Combine the cake mix, pumpkin, oil, water, and eggs in a large bowl and mix until well combined, about 2 minutes.

In another bowl, combine the softened cream cheese, powdered sugar, and lemon juice. Stir until mixed, adding more lemon juice if necessary to get the mixture smooth and just pourable.

Pour half of the cake batter into the baking pan and then drop dollops of the cream cheese mixture on top. Gently spread the cream cheese mixture as much as possible, but don't stress over getting it perfect. Top with the remaining cake batter and spread evenly.

Mix the chopped pecans, brown sugar, and cinnamon together in another bowl and sprinkle over the top of the batter. Bake for 35 to 40 minutes or until the cake is set. Cool before slicing.

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Lemon Icebox Delight

Ingredients

    1 cup graham cracker crumbs
    1/2 cup (1 stick) butter, melted
    1/2 cup sugar
    1 (8-ounce) package cream cheese, softened
    1 1/2 cups powdered sugar
    2 (8-ounce) containers frozen whipped topping, thawed
    2 (14-ounce) cans sweetened condensed milk
    2 egg yolks
    1 cup lemon juice (bottled is fine)

Instructions
For the crust:

Preheat the oven to 350°F. Combine the graham cracker crumbs, butter, and sugar in a medium bowl. Press the mixture into the bottom of a 9x13 glass baking dish that has been lightly sprayed with nonstick cooking spray. Bake for 12 to 15 minutes or until just bubbly. Cool completely.
Next Layer:

Mix the cream cheese, powdered sugar, and 1 container of the whipped topping until combined. Spread it over the cooled crust.
Next Layer:

Whisk the sweetened condensed milk, egg yolk, and lemon juice together until combined and slightly thickened. Pour the mixture over the cream cheese layer and spread to the edges.
Last Layer:

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Sex in a Pan

Ingredients
Crust

    1 cup pecans, chopped
    3 tbsp white sugar
    ½ cup butter
    1 cup flour

Cream cheese layer

    1 8 oz package cream cheese
    1 cup powdered sugar (use ½ cup for less sweetness)
    1 cup whipped cream or cool whip

Vanilla pudding

    1 package of instant vanilla pudding (5.1 oz or 144 g)
    3 cups milk (use 2 cups if you want a firmer pudding)

Chocolate Pudding

    1 package of instant chocolate pudding (5.1 oz or 144 g)
    3 cups milk (use 2 cups if you want a firmer pudding)

Last layer

    2 cups whipped cream or cool whip
    shaved chocolate

Instructions

    Preheat oven to 350 F degrees.
    Spray a 9x13 inch baking dish with cooking spray.
    In a mixer mix all the crust ingredients together and press the mixture into the prepared baking dish.
    Bake it for about 20 minutes.
    Prepare the vanilla pudding as per the instructions on the package.
    Prepare the chocolate pudding as per the instructions on the package.
    In a mixer add the cream cheese, powdered sugar and the cup of whipped cream. Mix until light and fluffy.
    Let the crust cool. Spread the cream cheese mixture over the crust evenly. Spread the chocolate pudding over the cream cheese, then the vanilla pudding. Top with the whipped cream and sprinkle with the chocolate.
    Refrigerate for a couple hours so that it sets.

Enjoy!

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Texas Roadhouse's Rolls with Honey Cinnamon Butter

Ingredients:
2 cups milk
3 Tablespoons butter
1 Tablespoon active dry yeast
1/2 cup warm water
1/2 cup sugar, divided
1/2 cup honey
7 1/2 cups flour (up to 1/2 cup more or less), divided
2 eggs
2 tsp salt
Butter

For the Honey Cinnamon Butter:
1 stick (4 ounces) unsalted butter, at room temperature
1/4 cup powdered sugar
1/4 cup honey
1 teaspoon ground cinnamon

Directions:
1. Put milk in a small saucepan over medium heat. Bring to a boil and remove from heat. Allow to cool slightly. (Or you can heat it in the microwave until boiling, about 3 minutes.)
Melt 3 Tbsp of butter in the microwave. Set aside.
2. Combine yeast, warm water and 1 Tablespoon sugar in a mixing bowl. Allow yeast to bubble.
3. Add remaining sugar, honey, milk, and 3 1/2 cups of flour to the yeast mixture. Mix together for a couple of minutes.
4. Add melted butter, eggs and salt; mix well.
5. Add additional flour 1/2 cup at a time until dough begins to separate from the sides. Let rest for a few minutes.
6. Knead dough for about 5 minutes. Add additional flour by the Tablespoon if dough gets sticky, but should be moist. (Don't dry it out.)
7. Remove dough from the bowl and grease the bowl. Return dough to the bowl and turn it over so all sides are covered in grease. Loosely cover bowl with greased plastic wrap. Allow to rise until doubled in size, about 45 minutes, depending how warm your house is. (I put mine in the microwave that was warm from heating my milk and butter.)
8. Once the dough has doubled, punch it down to release the air. Empty dough onto a lightly floured work surface. Using a rolling pin, roll the dough out till it is about 1/2-inch thick.
Fold the dough in half, so it's now about 1-inch thick, roll over the dough a little bit to seal the two halves together. Cut the dough into approximately 2-inch squares.
9. Place dough onto a greased baking sheet and cover loosely with greased plastic wrap. 10. Allow to double in size again, about 1 hour.
11. Bake at 350*F for about 15-20 minutes, until golden brown.
12. Immediately rub the tops of the rolls with additional butter. Best served warm. Store extras in a zip-top bag.

For the Honey Cinnamon Butter:
In the bowl of an electric mixer fitted with the whisk attachment, beat the butter for 30 seconds, or until pale in color. Add the powdered sugar, honey, and cinnamon and beat until well combined, light, and fluffy, about 1 to 2 minutes. Serve immediately or store, covered, in the fridge for up to 5 days. Bring to room temperature before serving.

Serve the rolls warm with the cinnamon butter.

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Ham sandwishes

 They are super easy to make and would be PERFECT for a party or buffet.  I have made them for parties and they are always the first things to go and the one thing that everyone raves over.  I made half of this particular recipe.

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 You need to prepare this recipe :

Firt you need between TWO and 12 packages of sweet hawaiian rolls 

And after that you need  1 1/2 lbs of virginia ham 
THen 12 slices swiss cheese
You need also ONE stick of real butter
You need TWO tsps Worcestershire sauce
And finally you need One tsps of  Garlic Powder , also of Onion Powder , and finally of  poppy seeds

Instructions :

First step to prepare this easy and delecious recipe is to use 2 pans 9 x 13 .  so after you get thos 2 pan you need now to put in the  bottoms of 12 rolls in each pan. and after all that job you need now to put ham ( i prefere TWO shaved slices ) on the rolls. 

Second step : Now in this step you need now to cut the cheese slices into 4 parts then put TWO small pieces on each sandwich.  after all that you need now to place the  dinner roll tops on. 

Step 3 : Now after all that you need now in this step to use a sauce pan, and combine butter, worcestershire sauce, onion powder, garlic powder then also poppy seeds.  Then you need to wait till all butter is melted then the next step is just to brush this melted mixture over the ham sandwiches.

Step 4 : Finally step , in this finally step you need to cover with foil then let set a side in fridge about ONE h  next of all that you need to preheat oven 375 Degrees F then  bake about 15 mins o. Serve.and enjoye!!!

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