Semi-Homemade Mini Cinnamon Rolls

These were so fast and easy and they were really good!

I got the idea from here

I was searching for something to bring to a potluck and I had a Pillsbury French bread in a can in my fridge so I popped it open, unrolled it and made these mini cinnamon rolls!!

Mini Cinnamon Rolls

1 package Pillsbury french bread, unrolled

butter

cinnamon

sugar

Just roll out the french bread dough and roll it out so it is pretty long so you can get a bunch of small rolls. Cover it with butter and sprinkle it with sugar and lots of cinnamon! Roll it up lengthwise and using a thread cut slits evenly apart depending on how tall you want them, I just made little ones. Cook them at 350 degrees for 10-15 minutes (not sure on the time, sorry) until they start to get a tad golden on top. Drizzle with butter cream glaze and enjoy!!

Butter Cream Glaze

2 TBS softened butter
1/4 tsp vanilla
dash of salt
dash of cream of tarter
1 C. powdered sugar
scalded milk or cream

I quartered the recipe for butter cream glaze that I used for these Cinnamon Rolls and added a little extra milk to make it more runny so I could drizzle it on. It wasn't really exact I just threw it together ... I just microwaved like 2 TBS of Milk until it was scalded and added it to the rest of the ingredients until it was the right consistency. You can add more powdered sugar if you add too much milk also.

Chocolate Chip Cookies

My sister Shelby sent me this recipe. I guess my family eats most of the dough before any cookies actually get baked because it is so yummy, but it also makes good cookies! ;)

Chocolate Chip Cookies

~Katherine Lewis

1 Cup butter

1 1/2 Cups packed brown sugar

2 eggs

1 tsp vanilla

3 Cups all purpose flour

1 tsp baking soda

1/2 tsp salt

2 cups chocolate chips (it calls for semi-sweet but I always like to use milk chocolate!)

Beat the butter and brown sugar until well blended. Beat in eggs and vanilla until smooth. Mix in flour, baking soda, and salt. Stir in Chocolate Chips.

Bake at 400 degrees for 6-8 minutes (watch them closely, they are best just a little underdone so you don't want to overcook them!)

Italian Chicken Over Rice

Well I am back and hopefully I can get back into the swing of things!! If you are interested here is Brigham's Birth Story! It was quite the adventure bringing him into the world, I am so glad it is all behind me and we have little Brigham here with us!

It looks a little plain in the picture, but it is very flavorful!!

I got this recipe from my mom who got it from our friend RaLyn Heninger.

Chicken in the crock pot... SO moist and delicious!

Italian Chicken Over Rice

4 Chicken Breast

1 packet of dry Italian Dressing mix

1 stick of butter ( I usually only put 1/2 a stick)

1 can of cream of chicken soup

4 oz cream cheese

Rice

Put the chicken breasts, Italian Dressing mix and butter into the crockpot and cook it on low for 5-6 hours. If you don't have as long or forgot to pull the chicken out of the freezer you can cook it on high for 4 hours. If you are really short on time you can also make it in a pressure cooker but the crock pot on low is definitely the best in my opinion!

Once the chicken is cooked through take it out and shred it, you can leave it in somewhat larger chunks or shred it more fine, whatever you like. Put the shredded chicken back into the crock pot with the cream of chicken soup and cream cheese and let it cook for another 30 minutes.

After you put the chicken back in start your rice, ( you can also use noodles or just serve it in a pita... though I've never tried it that way, that is what the recipe says!) for us I make 1 cup of rice, add 2 cups of water and bring it up to a boil then turn it down to low and cook until all of the water is cooked out and the rice is soft. It usually takes about 20 minutes.