orange rolls {Winner!}.

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Orange Rolls from Brittany:

1/4 cup warm water

1 pkg yeast (1 T)

1 cup scalded milk

1/4 cup butter, melted

1/4 cup sugar

1 tsp salt

1 cup flour

1 egg

1 T orange rind

1 T orange juice concentrate (or juice from orange)

2 1/2 cups additional flour

Icing:

3 cups powdered sugar

1/2 cup butter, softened

Approx. 3 T orange juice (I squeezed from an orange)

1 T. orange rind

Mix scalded milk, butter, sugar and salt. When cool add flour and beat well. Add egg and yeast that has been softened in warm water with 1 tsp sugar, orange rind and 1 T orange juice. Beat and gradually add 2 1/2 cups flour. Let rise for 1 hour or until double in size. Put on floured surface and divide into 6 balls (for smaller size). Roll into circle about 1/4 inch thick and cut each circle into 12 pie pieces. Roll up from wide to narrow end to make a crescent. Place on greased cookie sheet and allow to rise until doubled in size again (45-60 minutes). Bake at 400 for 7-8 minutes or until golden. Mix icing ingredients (sugar and butter first, then add liquid to frosting consistency); spread on rolls while warm.

Makes 6 dozen small rolls.

Raspberry Delight.

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Raspberry Delight from Tamara:

2 cups vanilla wafer crumbs

1/2 cup butter, softened

1 cup sugar

2 eggs

12 ounces raspberries

1 cup whipping cream

In an 8x8 pan, layer 1 1/2 cups vanilla wafer crumbs. Set aside. In a separate bowl, cream together butter, sugar and eggs until smooth. Spoon over vanilla wafer crumbs. Layer on washed raspberries. Whip cream (with granulated sugar and vanilla to taste) layer over raspberries. Top with remaining vanilla wafer crumbs.

Penne Rustica.

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Penne Rustica from Jenni:

as seen on your home based mom

Ingredients:

12 oz. grilled chicken breast (marinate in olive oil and garlic salt overnight, then grill on bbq for best flavor)

1/2 pack thick bacon

48 oz (3 boxes) penne pasta

2 large red bell peppers - diced

1 cup grated parmesan cheese

1/2 tsp paprika

Gratinata Sauce:

2 tsp butter

2 tsp chopped garlic

1 cup marsala wine OR 1/3 cup apple juice + 2 Tbsp red wine vinegar and enough chicken broth to equal 1 cup

1 tsp dijon or dry mustard

1 tsp salt

1 tsp chopped rosemary

1/4 tsp cayenne pepper

8 cups heavy cream

Directions:

Saute garlic in butter in large pan. Add marsala wine, mustard, salt, rosemary, cayenne pepper and heavy cream. Cook pasta according to directions. Cook bacon. Slice chicken into medium bite size pieces. Combine sauce, cooked pasta, diced chicken, cooked bacon, bell peppers, parmesan cheese and paprika and mix thoroughly. Spread in pans. Top with chopped rosemary and parmesan cheese.

Bake at 475 for 10 minutes. If frozen, thaw in refrigerator the day of. Cover with foil and bake at 375 for 1 hour. Remove foil during the last 15 minutes.

Number of Servings: Yields one 8x8 and two 9x13 casserole dishes, which makes it perfect for a freezer meal, or cutting the recipe in half.

Raspberry Ice Cream Krispies.

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Raspberry Ice Cream Krispies from Shalee:

Crust

1 cube melted butter

1 cup brown sugar

2 cups rice krispies

1 cup coconut

1 cup chopped nuts (I used walnuts)

Line bottom of a 9x13 pan with 3/4 of the mixture

Spread 1/2 gallon of vanilla ice cream over crust (I leave my ice cream out for a while to make it easier to spread). Add the rest of the mixture to the top and refreeze.

Topping:

1 pkg raspberry currant danish dessert mix

Make according to package and add one pkg. frozen raspberries.

*Can also just chop strawberries and add sugar and top.

Chocolate Sauce.

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Chocolate Sauce from Michelle:

1 stick butter

1 can sweetened condensed milk

1 C. semi-sweet chocolate chips

Melt butter and sweetened condensed milk in microwave. Add chocolate chips and heat for 30 seconds at a time, stirring until melted. CAREFUL NOT TO OVERHEAT!! Serve over ice cream. Store in the fridge and reaheat as needed (I just reheat however much I need -- again careful not to burn). It keeps for quite a while, but eventually does crystalize and then it's not as good.

Crockpot Macaroni and Cheese.

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Crock Pot Mac n' Cheese from Jenn:

16 oz. elbow macaroni
12 oz. can of evaporated milk
1 cup milk
1 can Campbells Cheddar Cheese Soup
8 oz. sharp cheddar cheese, grated
8 oz. extra sharp cheddar cheese, grated

Cook macaroni according to package directions.
Line crock pot with slow cooker liner (a seriously good idea)
In a bowl, mix evaporated milk, milk, cheddar cheese soup and grated cheese. Stir in cooked macaroni. Pour into crock pot. Cook on low 3 hours.

Can also be frozen. I use the 8x8 foil pans and Ziploc bags.

Cinnamon Rolls.

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Cinnamon Rolls from Beckie:

2 cups milk, scalded (medium-low heat, wait for steam off the top)

2 eggs

1/2 c. vegetable oil

2 t. salt

1/2 c. sugar

2 T. yeast

almost 6 c. flour (I use bread flour)

1 stick butter, melted (for filling)

Dissolve yeast in cooled milk. Add beaten eggs and other ingredients - mix in enough flour to make it manageable (won't clean off sides of bowl, will be sticky). Move dough to large greased bowl, heat oven to 170 degrees and then turn off. Place bowl in oven, covered by towel, for 20 - 25 minutes. Remove from oven, punch down and leave on counter to rise another 20 - 30 minutes. Roll out, keeping dough thick, and spread melted butter over dough. Sprinkle with the following (will make enough for two batches):

Cinnamon Roll Filling:

1 1/2 c. sugar

1/3 c. brown sugar

2 T. cinnamon

2 T. flour

Roll up and cut into 1 inch slices - place on greased baking sheet. Cover and let rise 20 minutes and bake at 375 degrees (350 degrees convection) for 15-18 minutes.

Cinnamon Roll Frosting:

1/3 c. butter, softened

3 c. powdered sugar

1 t. vanilla

2 - 3 T. milk, depending on desired consistency

Chicken Taquitos.

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Homemade Chicken Taquitos from Randi:

1/3 cup reduced fat cream cheese

1/4 cup salsa verde

1 T fresh lime juice

½ tsp cumin

1 tsp chili powder

½ tsp onion powder

¼ tsp garlic powder

3 T chopped cilantro

2 T chopped green onions

1 C grated pepperjack cheese

small corn or flour tortillas

Heat oven to 425. Line baking sheet with foil. Heat cream cheese in the microwave for 20 seconds. Add green salsa, lime juice, cumin, chili powder, onion powder, and garlic powder. Stir. Add cilantro and green onions. Add chicken and cheese and mix well. Work with a few tortillas at a time and heat them in the microwave until they are soft enough to not crack. About 20-30 seconds. Place 2-3 T of chicken mixture and roll up the tortilla. Place them seam side down on the baking sheet. Spray the tops with cooking spray and sprinkle with kosher salt. Bake in oven for 15-20 minutes or until crisp. Serve with salsa.

recipe originally taken from our best bites.