Miranda's Orange Rolls

1 T yeast
1/4 c warm water
1 c milk, scalded
1/2 c shortening
1/3 c sugar
1 tsp salt
5-51/2 c flour
2 beaten eggs
2 T grated orange peel
1/4 c orange juice

Soften yeast in water. Combine hot milk, shortening, sugar and salt. Cool to lukewarm. Stir in 2 cups of flour and beat well. Add eggs, stir in yeast. Add orange peel, orange juice and rest of flour
Kneed 10 minutes
Break off little ball and roll out into a worm like shape. Tie in bows. Put on cookie sheet, let rise about 45 minutes Bake at 400 * for 12 minutes
Ice while stilll warm

ICING
1 tsp grated orange peel
2 T orange juice
1c powdered sugar

* original recipe by Alison Wilkinson

Recipe Renewal!

Okay, so I went on here today (tricky time remembering password :-) I realize how fun this is and plan to post more. I hope ya'll will have fun reading and posting new recipes again! Hey, it's as much fun as Pinterest!

Andrea

Stay tune for my Big Reveal... Orange Rolls by Miranda (my cutie sister in-law)

Italian Chicken

chicken breast cut up in the crock-pot (uncooked)

one can of cream of mushroom or chicken soup

1 cup of water

1 pkg. Italian dressing mix

4ish or more ounces of cream cheese

combine everything and cook on low for about 6 hours, then serve over rice!! Delicious by melissa

Chicken Tetrizinni

Ingredients
cut up cooked chicken- 3 breasts
frozen veg. 1/4-1/2 bag
noodles- cooked
can of cream of mushroom soup- diluted with water or milk
Steps
combine all ingredients in a casserole dish
Bake at 350 for 30-40 min.

Apricot or Peach Syrup

5 cups pureed apricots

3 cups sugar

1 Tb. lemon juice

Combine ingredients and bring to boil then simmer for 5 min.

pour into jars and process in water bath for 20 min. Delicious!

For peach syrup follow the same recipe but use 2 cups of sugar instead of 3.

Pico De Gallo

1/4 cup cilantro, chopped 2 1/2 cups chopped tomatoes, (romas are the best)
1 medium onion, diced
1/8-1/4 of lime
a spoon full of sugar (The same concept as putting sugar on strawberries to let them juice)
Must refrigerate for at least 1 hour!!

Crock Pot Burritos aka sloppy burritos

Ingredient
One jar of chipotle salsa

One can of diced tomatoes with garlic in the juice
One can of plain diced tomatoes
One 3 lb roast

Garnish
Cheese
Cilantro
lime
pico de gallo

Add all ingredients in a Crock Pot and cook for about 5-6 hours.  Add Garnish and enjoy!!
However, the key to these burritos is the pic de gallo!  You can not eat them without it they just won't taste good at all. Believe me I have tried. That being said here is how I make pico.

Pico De Gallo
1/4 cup cilantro, chopped
2 1/2 cups chopped tomatoes, (romas are the best)
1 medium onion, diced
1/8-1/4 of lime
a spoon full of sugar (The same concept as putting sugar on strawberries to let them juice)
Must refrigerate for at least 1 hour!!

Cherokee Casserole by melissa

1 pound hamburger

1 can tomato soup

1 can cream of mushroom soup

cheddar cheese

Mix all ingredients together and simmer until hot serve over rice.

Caesar Chicken Wraps!

Ingredience
1 package of Chicken
1.5 cups of uncooked Rice
1 bottle of Caesar Dressing
1 package of tortillia

Garnish
1 package of croutons
cheese
tomatoes
lettus

Steps
1. boil chicken until done
2. cook rice
3. Pour chicken into a strainer and cut up into bitesize pieces.
4. Then add chicken to warm, cooked, rice in the rice pan.
5. Add about 1/4 or the salad dressing or just enough to coat the rice and chicken. Keep this in a warm pan until ready to serve. ( The idea is to serve warm.  I put mine over low heat just before serving to make sure it is warm)
6. Crush enough croutons to garnish about 5 wraps
7. Cut cheese, tomatoes and lettus
8. Add rice and chicken mix to center or a tortillia like you would a burrito. Garnish and enjoy.
9. This is tasty with corn on the cob as a side. It has turned into a Willcox favorite lately.  Easy to make and super tasty.
I hope you all enjoy!!!!!!

Chinese Pork 'n' Noodles (light & Tasty)

6 oz uncooked angel hair pasta
3 T. hoisin sauce
2 T. recuded-sodium soy sauce
2 tsp. sesame oil
1 pork tendeloin 1 lb, thinly sliced and halved
3 tsp. canola oil, divided
3/4 c. julienned sweet red pepper
3/4 c. halved fresh snow peas
1/2 c. sliced onion
1 c. sliced cabbage
1/4 c. minced fresh cilantro

Cook pasta according to package directions. Meanwhile, in a small bowl, combine the hoisin sauce, soy sauce and sesame oil; set aside.
In a large nonstick skillet or wok, stir-fry pork in 2 tsp canola oil for 3 minutes of until no longer pink.
Remove and keep warm.
In the same skillet, stir-fry the red pepper, peas and onion in remaining oil for 3 minutes. Add cabbage; stir-fry 2 minutes longer or until vegetables are crisp-tender.
Stir in the reserved hoisin sauce misture and stir into skillet. Return the pork to the pan; heat through. Drain the pasta and add to the skillet; toss to coat. Sprinkle each serving with 1 T. Cilantro.

This is a great "go to" recipe for entertaining or just a family meal. I find hoisin sauce on the ethnic food isle shelves. Chinese stuff ;) Andrea