Cinnamon Roll Cookies

I didn't use her recipe, but I was inspired by my favorite baking website, Picky Palate! She is awesome! These cookies just looked like a lot of fun, and I love cinnamon rolls!
You will need: your favorite sugar cookies dough-Chilled, flour, cinnamon, brown sugar, and butter. For the frosting, Can cream cheese frosting, milk, and powdered sugar.

I don't like the dough I used for this recipe, but I might just share a family sugar cookies recipe closer to the holidays! =)

Split a full batch of dough in half, and roll out on a floured surface. Use extra flour on the top/sides when needed. Mine was about 12-15 inches long and about 5-6 inches tall. Just work it out into a long rectangle/oval and you will be fine!

Spread the dough with 1tbsp of softened butter. Sprinkle brown sugar over the top of the dough, be sure to cover it and don't skimp! =)

Sprinkle ground cinnamon over the brown sugar. Once again, lay it on! Now its time to roll. Start from the top and roll towards yourself. Slowly tucking down the length of the roll. 

 

Chill the rolls in the fridge for 10 minutes, or freezer for 3-5. Also chill between batches. Cut your roll, and because I wanted more cinnamon, dip the top of each cookie into cinnamon sugar! Bake @ 350 for 8-10 minutes. They will still look doughy, but let them sit on the pan for a softer cookies. 

Meanwhile, you can mix the frosting. I used canned cream cheese frosting and added some milk and powdered sugar. I wanted a thinner consistency. You could also make any real cream cheese frosting you like.

Oh man! Those look wonderful! Let cool on the pan a minute or 2. Move to cool and lightly ice with the frosting. They are also good without the frosting, if you prefer. I can't wait to try these with a better sugar cookie recipe. Hope you will enjoy them!

My Chili

From my experience, everyone makes chili their own special way. Here is how I make chili, shaped by David and my mom! =) This recipe would feed 4-6 people. For us 2, we still can get 2+ meals out of it!
You will need: 1 lb of hamburger, 2 cans of tomato sauce, 1 or 2 cans of crushed/diced tomatoes, 1 or 2 cans of beans (pinto, black etc), 1 envelope taco seasoning, jalapenos, fresh onion, and garlic. Top with cheese, fritos, or whatever you please!

Brown your lb of hamburger, drain and (if you like) ass in jalapenos. David likes his spicy!

Add the taco seasoning the the hamburger meat and mix. Also add 1/4-1/2 a medium onion, and a clove or 2 of garlic. Garlic powder would also be good.

 

Add the tomato sauce, tomatoes, beans, onion and garlic. I used about half each can of beans, but if you like them, use all of both. I also added more jalapenos and some hot sauce. ;) Bring to a boil, then reduce to low, cover and let simmer for 30 minutes to 2 hours. Be sure to stir occasionally. Top with lots of cheese and enjoy!

*I didn't have any, but I like to add a little beer to it before simmering. Learned this from my family and it gives it a great flavor!*

Buffalo Chicken Wraps

I threw this recipe together one night. We had extra chicken and this is pretty easy!
You'll need: about 1/2 pound chicken (I used breast), about 3 tablespoon butter, fresh garlic, your favorite hot sauce, tortillas, cheese, lettuce and whatever toppings you enjoy!

I cut up the chicken into smaller chunks and put it in a heated, oiled pan. Cut your butter and start melting it in a sauce pan for the buffalo sauce. Prep your garlic.

Mince or use a garlic press to smash the garlic. Place this in the melted butter. Let the garlic saute a few minutes. Add hot sauce to the butter/garlic. I added quite a bit. Just add some, and taste. If you need to add more, keep tasting =). By the way, we love Texas Pete hot sauce! It is super cheap and awesomely good!

When the chicken is done cooking, shred it in the pan and keep on low to keep warm. When the buffalo sauce is where you like it, add to the chicken. Heat on low for a couple minutes. Enjoy in tortillas with lettuce, cheese, ranch, and anything else you have around! =)

Cheesy Chicken Simmer

This recipe actually came from Kraft Recipes. It was too delicious not to share!
You will need: a little bit of oil, 2 chicken breasts (1lb), 8-10oz velvetta cheese, 10-12 oz frozen broccoli, 1 can cream of chicken soup, and 2 cups cooked white rice.

Start with your oil and heat it in the pan. Start cooking your chicken breasts on medium to medium-high. While these cook, poke several holes in the broccoli bag. Place on a plate, microwave for 5 minutes.

Flip the broccoli, and cook another 4 minutes. Flip the chicken also. I actually cit the breasts in half horizontally, they were just so thick! Let the broccoli sit for 3 minutes and then cut it in the bag.

Cut the velvetta into cubes and place in a pan (I used the same pan as the chicken) and add the cream of chicken soup, WITH NO WATER. Mix and let simmer for on medium for 5 minutes. Add the broccoli and simmer another 2. 

Serve with the chicken over cooked white rice. Mmm. Also, the cheesy broccoli mixture and the rice alone made DELICIOUS leftovers! <3 I want to try this again with broccoli and cauliflower!