CINNAMON ROLL CAKE

Cake

3 C flour
1/4 tsp salt
1 C sugar
4 tsp baking powder
1 1/2 C milk
2 eggs
2 tsp vanilla
4 TBSP butter, melted

Filling

1 C butter softened
1 C brown sugar
2 TBSP flour
1+or- TBSP cinnamon (I love cinnamon so will probably use more next time)

Glaze
2 C icing sugar*
5 TBSP milk
1 tsp vanilla (this makes more glaze than you will need)

Mix flour, salt, sugar, baking powder, milk eggs and vanilla. Once combined add melted butter and combine.

Pour batter into a greased 9x13 pan

Combine softened butter, brown sugar, flour and cinnamon

Drop by tablespoons evenly over batter and using a knife (I used 2), swirl the cinnamon mixture through the cake

Bake at 350 for 40 - 45 min (the recipe says 25 - 30 but it wasn't nearly done)

Whisk icing sugar, milk and vanilla til smooth and drizzle over warm cake.

Serve warm or room temperature

*aka: powdered sugar, confectioners' sugar 

Baked Potato Soup

This is one of our favorite soups. Need it on a day like today - we are in the middle of a blizzard!

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INGREDIENTS:
4-1/2 baking potatoes
1/3 cup butter
1/3 cup all-purpose flour
3 cups whole milk
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup bacon bits, divided
2 green onions, chopped
5 ounces shredded Cheddar cheese
1/2 (8 ounce) container sour cream
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DIRECTIONS:
Prick potatoes with a fork and cook in the microwave, 3 or 4 at a time, and scoop out the flesh (while the others are cooking).
In a large saucepan over medium heat, melt butter. Stir in flour and cook about a minute. Whisk in milk, a little at a time, stirring constantly until thickened. Stir in potatoes, salt, pepper, 1/3 cup bacon bits, 2 tablespoons green onions and most of the cheese. Cook until thoroughly heated. Stir in sour cream and heat through. Serve topped with remaining bacon, onions and cheese.

Linda in Colorado Springs

Crockpot Bacon Cheese Potatoes

Serves: 6
Ingredients
¼ pound bacon, diced – I bake it first in the oven so that it is “done” and browned then I dice it and place in the crock pot.
1 small onion, thinly sliced
6 – 8 red potatoes, quartered (thinly sliced if using regular potatoes or if you use a new potato then halve)

½ pound cheddar cheese, thinly sliced (shredded is fine)
salt and pepper
butter
Green Onions (optional)

Instructions
Line crockpot with foil, leaving enough to cover the potatoes when finished – this will help to not stick and to steam the potatoes.
Layer half each of the bacon, onions, potatoes and cheese in crockpot. Season to taste with salt and pepper and dot with (real) butter.
Repeat layers of bacon, onions, potatoes and cheese. Dot with butter.
Cover with remaining foil.
Cover and cook on low for 4-6 hours.

Notes
Do not use as much onion if using green onions. I only used a ½ an onion.

Linda in Colorado Springs

Yams/Sweet potato Casserole

(Adjust recipe for the amount of yams you have)

3 large cans of Yams-drained

1/2 cup raisins

1/2 cup pecans - chopped

Mix these in a baking pan

Sprinkle a little bit of brown sugar over the top according to personal taste of sweetness.

Melt 1/2 cup butter in 3/4 cup water. Pour over yam mixture.

Bake in 350 degree oven until water is absorbed and heated through.

This is sweet and I realize not all people enjoy that, but for people who do, maybe you will enjoy.

Retha

Noelle’s Baked Potato Soup

4 baking potatoes
1/3 cup butter
1/3 cup flour
3 cups milk
¾ tsp salt
¼ cup cooked, crumbled bacon
2 green onions, chopped
cheddar cheese
1-8 ounce sour cream

Microwave potatoes, then scoop out flesh. In large saucepan over medium heat, melt butter. Stir in flour and cook about a minute. Whisk in milk, stirring constantly until thickened. Stir in potatoes, bacon, salt and most of the cheese. Cook until heated. Stir in sour cream and heat through. Serve with more bacon, cheese and onions.

Linda

Tomato Soup Spice Cake

4 C unsifted flour
1 ½ tsp. baking soda
2 tsp. ground cloves
½ tsp. nutmeg
½ tsp. cinnamon
1 C butter or marg.
1 lb. light brown sugar
2 eggs
1 can tomato soup, undiluted
2 C chopped walnuts
1 C dark raisins
cream cheese frosting

1. Preheat oven 350. Grease 13x9x2 baking pan.
2. Sift flour with cinnamon, soda, cloves, & nutmeg. Set aside.
3. In a large bowl at high speed, beat 1 C butter until light. Gradually beat in brown sugar. Add eggs and beat until fluffy.
4. Combine soup with enough water to measure 2 cups. Mix well.
5. At low speed add flour mixture (in quarters) to sugar mixture, alternately with soup mixture (in thirds) beginning and ending with flour mixture. Beat just until combined.
6. Fold in nuts and raisins. Turn into prepared pan.
7. Bake 55 – 60 min. till tester comes out clean.
8. Cool in pan on wire rack for 30 min. Turn out of pan. Let cool. Frost with cream cheese frosting.

by: dorothy

Old-Fashioned Oatmeal Cookies

1 c. raisins 
1 c. water 
Cook raisins and water 15 minutes. Drain & reserve 1/2 c liquid. 

3/4 c. shortening (1/4 c. oleo, 1/2 c. Crisco) 
1 1/2 c. sugar 
1/2 tsp baking powder 
2 eggs 1 tsp. cinnamon 
1 tsp. vanilla 2 c. oatmeal 
2 1/2 c. flour, sifted 1/2 c. nuts 
1 tsp soda 1/2 tsp cloves 

Mix first 4 ingredients. Stir in liquid. Blend in remaining ingredients. Add nuts & raisins. Bake at 375 for 10-12 minutes. Makes 80-90 cookies.

by: Rescue