Breadmaker Cinnamon Rolls

Credit: allrecipes.com {Miss Alix; Cinnamon Rolls III}

Ingredients:

Dough -

• 1/4 c warm water
• 1/4 c butter, melted
• 1/2 of a 3.4 oz package instant vanilla pudding mix
• 1 c warm milk
• 1 egg, room temperature
• 1 T sugar
• 1/2 t salt
• 4 c bread flour
• 1 package active dry yeast

Filling -

• 1/4 c butter, softened
• 1 c brown sugar
• 4 t ground cinnamon
• 3/4 c chopped pecans {optional}

Icing -

• 1/2 of an 8 oz package cream cheese, softened
• 1/4 c butter, softened
• 1 c powdered sugar
• 1/2 t vanilla
• 1 1/2 t milk

Directions:

1. In the pan of your bread machine, combine water, melted butter, vanilla pudding, warm milk, egg, 1 tablespoon sugar, salt, bread flour and yeast. Set machine to Dough cycle; press Start.
2. When Dough cycle has finished, turn dough out onto a lightly floured surface and roll into a 17x10 inch rectangle. Spread with softened butter. In a small bowl, stir together brown sugar, cinnamon and pecans. Sprinkle brown sugar mixture over dough.
3. Roll up dough, beginning with long side. Slice into 16 one inch slices and place in 9x13 buttered pan. Let rise in a warm place until doubled, about 45 minutes. Meanwhile, preheat oven to 350 degrees.
4. Bake in preheated oven for 15 to 20 minutes. While rolls bake, stir together cream cheese, softened butter, confectioners' sugar, vanilla and milk. Remove rolls from oven and top with frosting.

Sister K's Snickerdoodles

Credit: Sister K {Allen's mission president's wife}

Ingredients:

• 1 1/2 c sugar
• 1 c butter, slightly softened {or half butter, half margarine}
• 2 eggs
• 1 t vanilla
• 3 c flour
• 2 t cream of tartar
• 1 t baking soda
• 1/4 t salt
• cinnamon sugar mixture

Directions:

1. Preheat oven to 350 degrees. Cream sugar and butter. Make sure these have time to blend together well. Then add the eggs and vanilla.
2. Combine all of the dry ingredients in a separate bowl. Add this mixture to the creamed mixture. Mix until the dough is just right.
3. Put cinnamon sugar mixture in a pie tin or other container. Form the dough into balls and roll in the cinnamon sugar mixture until they're nicely coated. Arrange on baking sheet and bake in the oven for 8-10 minutes.

Cheddar Chicken

Credit: Lori Frost {adapted from a recipe by Jane Walsh}

Ingredients:

• 20 buttery crackers {ie Club}, crushed to make about 3/4 cup
• 1 cup cheddar cheese, grated
• 2 cloves garlic, minced
• 1/4 t salt
• 1/4 t pepper
  
• 4 boneless, skinless chicken breasts
• 4 T butter, melted

Direction:

1. Heat oven to 350 degrees. In a small bowl, combine the crackers, cheese, garlic, salt, and pepper.
2. Dip chicken breasts in the melted butter, then in the cracker mixture. Coat well. Place on a foil-lined baking sheet.
3. Top with all the remaining cracker mixture and drizzle with the remaining butter. Place in the oven for 25-30 minutes, until the chicken is golden and cooked through.

I served this with wild rice and corn. It was a hit! I loved how easy it was and how flavorful and juicy the chicken turned out.

Chicken Salad Sandwiches

Credit: Lori Frost

Ingredients:

• 3 cans of cooked chicken breasts {like you find tuna in, except bigger!}
• 2 c seedless grapes, sliced
• 1 c mayonnaise
• 1 t salt
• 4 T sugar
• 1 1/2 t curry powder
• 1 c roasted almonds, sliced {or cashews... nuts are optional}
• Bread or croissants
  

Directions:

1. Open and drain the canned chicken. Empty into a large bowl and finely shred with a fork. This is an important step!
   
2. Add the sliced grapes to the chicken and mix around. Make sure this balance of chicken and grapes is enough for you... we like lots of grapes in ours.
3. In a smaller bowl, combine the mayonnaise, salt, sugar, and curry powder. Mix well and pour over the chicken mixture. Mix until well coated.
4. Place in the refrigerator for 30+ minutes to allow all of the flavors to blend together. {If you can't let it chill before eating, it'll still be delicious, so don't worry.}
5. When you're ready to eat, make each sandwich by taking the bread and generously spreading on chicken salad, then sprinkling the almond pieces on top, and placing the other piece of bread on top. :) Mmm...

*This is often served at wedding receptions, bridal and baby showers, etc. We love it ANYTIME, though.

Teriyaki Chicken and Rice

Credit: Chelsea Bennett

Ingredients:

• 3 boneless, skinless chicken breasts
• 1/2 c teriyaki sauce of coice
• 1/2 c gourmet sauce
• Rice, prepared

Directions:

1. Cook chicken in Pam sprayed frying pan. Once cooked, cut chicken into 1" slices.
2. Carefully wipe down your pan. Combine the sauces in the pan and add the sliced chicken.
3. Heat through and serve over individual rice bowls. Feel free to add steamed broccoli, mandarin oranges, and cashews to the mix!
   

Cream Cheese Chicken

Credit: Amber Wardell

Ingredients:

• 3-4 boneless, skinless chicken breasts
• 1 (8 oz) package cream cheese, cubed
• 1 packet Food Seasons Italian dressing mix
• 1 can cream of chicken soup
• Frozen broccoli {regular or steam-able}
• Rice
  

Directions:

1. Place chicken in crock pot.
   
2. Layer on top in this order: cubed cream cheese, 1/2 Italian dressing packet, cream of chicken soup, 1/2 Italian dressing packet.
3. Cover and cook 3-4 hours on low heat, mixing sauce about 2 hours into it {you'll be fine if you can't mix it around 2 hours into it... just go ahead and leave it cooking}. Before serving, divide chicken into smaller pieces and add broccoli.
4. Prepare rice and eat!!

Note: If you add broccoli, you can use the frozen kind by putting it in an hour before you're ready to eat. If you get the steam-able broccoli, just follow the directions on the package and mix in the steamed broccoli before serving.

Fancy Fettuccine Alfredo (fancier than my other recipe...)

Credit: Kevinandamanda.com
(adapted slightly from their variation)

Ingredients:

• 1 lb cavatappi noodles
• 1 tbsp salt
• 1 scant cup chicken broth
• 1 cup heavy whipping cream
• 1 cup half and half
• 1 cup grated parmesan cheese, plus a tad more (usually less than 1 1/4 cups total)
• 2-3 cloves minced garlic
• 2 tbsp cornstarch
• 1/2 tsp salt
• 1/4 tsp pepper (just eyeball the pepper)
• 8 basil leaves, chiffonaded
• 1 tbsp fresh parsley, chopped

Directions:

1. Add 1 tbsp of salt to a large pot of water and bring to boil. Boil noodles according to package.
2. Then, in a medium saucepan, heat chicken broth over medium high heat, bringing to a boil. Reduce heat to medium.
3. Stir in heavy cream, cornstarch, and garlic. Bring to a soft boil and stir for one minute. Reduce heat to low.
4. Add Parmesan cheese, salt and pepper. Let simmer for about 10 mins to melt cheese, let thicken, and incorporate flavors.
5. Just before serving, chop fresh herbs and stir into Alfredo sauce. Serve sauce over pasta and add chicken if desired! {We usually grill chicken for one meal and then use the extra grilled chicken for this meal... so good!}

Note: This meal is great for entertaining. It makes A LOT. We love serving it with chicken and fresh chopped tomatoes on top and then serving up some toasted, buttered artisan bread (rosemary or garlic bread are my faves).