Reesie's Cinnamon Rolls

Dough 

1 C. whole milk

1 pkg yeast

1 C. water

1/4 C. sugar

1 tsp salt

1 egg

1/4 C. oil

5 1/2 - 6 C. flour

In a sauce pan over low heat, warm up milk until it reaches 105 - 112 degrees, using a cooking thermometer. Let cool. Warm up water in the microwave until it reaches 110 degrees. Add yeast to the water and let set for 5 minutes. Mix in cooled milk. Beat egg into the liquid. Add in oil. In a separate bowl, mix together your sugar, salt and flour. Mix your liquid into the dry ingredients. Let sit in bowl, covered, to rise until it double in size. 

Filling, Make 2 batches of the following

1/4 C. butter, softened

1 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp cloves

1 T white sugar

1/2 C. brown sugar

Cut the dough in half. Put one of the halves back in your covered bowl. Floured surface and rolled dough until it was rectangle, roughly 12 x 14 inches. Mix white sugar and your spices in a bowl. Spread softened butter over the dough, making sure to cover completely. Sprinkle brown sugar until covered. Sprinkled spices over the top of that. Starting from the bottom, roll tightly away from you. If your corners are off, you can roll that small section back into itself. Cut into 9-11 rolls. 

Prepare baking pan, double the following

1/4 C. butter, melt

3/4 C. brown sugar

1/2 C. pecans

This makes 2 batches, so you will need 2 pans. Typically a 9x13 pan, or something similar will work. Melt butter in each pan. Sprinkle pecans on top of the melted butter, making sure to spread all over the pan so each roll will get some. Sprinkle brown sugar on top of the butter and the pecans so that the entire bottom is covered. Place your prepared cut rolls evenly in pan. Spread out so they have room to rise. 

Finishing the Rolls

Rolls need to rise in a warm spot. Cover with a dish towel or tea towel and let rise until doubled in size. If your kitchen is cooler, just start heating up your oven and it will be warm enough for them to rise. When you are ready to bake, heat oven to 350 degrees. Remove towel from pan and bake for 18-22 minutes until golden brown. 

Reesie's Buffalo sliders

 1Buffalo 

2. Breadcrumbs 

3. 1 egg beaten 

worschire [splash]

 one T. s ketchup 

1/2 pkg. beef onion dry soup mix 

seasoning 

sliders buns 

flavored mayo 

mix to together hamburger other ingredient all 

1. patty up into small patties 

2.fry them patty 

3. put in sliders buns 

4. flavored mayo

Reesie 's herb cheese soda Bread

1 T thyme 

1/2 tsp salt 

1/2 tsp baking soda 

2 1/2 c flour 

1 tsp baking powder 

1 T parsley 

1/4 tsp garlic powder 

1/4 tsp rosemary 

1 c buttermilk 

2 eggs 

4 oz shredded cheese 

Preheat oven to 400 degrees. 

In a large bowl, mix together the herbs, flour, soda, powder & salt. Make a well in the middle of the flour mixture and add in your buttermilk and eggs. Mix until everything is moistened. Your dough will might be wet. Flour a board generously and knead the bread for 8-10 turns. Your dough may continue to feel sticky. 

Line a 9 inch bread pan with parchment paper. Spread dough evenly into pan. Bake for 30 minutes until the top is golden brown and a toothpick inserted is dry. Let bread cool before slicing. 

Serving Suggestions

 - serve with compound butter (butter mixed with another flavor - garlic, rosemary, etc.)

- use to make a grilled cheese and serve with tomato soup

Reesie's spooky good sheet pan dinner

 one 2'' slice cabbage 

1\2 med pepper, red 

1\2 small pepper, green 

1 med apple

2 large carrots 

1\4 med onion 

2 med red potatoes 

1 T. balsamic  vinegar

1tsp garlic, minced

1 T. olive oil 

Ring sausage

Instructions

1. Preheat oven 375 degrees. Prep your large sheet pan. Lightly spray the pan and cover with parchment paper. This will make cleanup easier. 

2. Prepped vegetables. You don't want things too little, or they will burn. And, you want everything to be about the same size so things will cook at the same time. Around 1'' large dice (chunk) works well. 

3. Cut up your sausage in about 3'' slices. 

4. Put everything on the pan. Drizzle the olive oil and balsamic vinegar. Stir everything so it all gets coated. 

5. Put on your spice blend. See below for some blend options. 

6. Bake in oven for 40- 45 minutes. You will know when to take out when the vegetables start carmelizing. 

Spice Blend Options

- Italian seasoning

- Natures seasoning 

- Curry seasoning

- Chili seasoning

Reesie's Scalloped Potatoes

2 large potatoes, sliced very thin
1 can cream of celery soup
1/2 medium onion, diced
2-3 stalks of celery, diced
Milk, using the cream of celery can
1/2 cup frozen peas and carrots
1/2 tsp. dried parsley
1/4 tsp. Nature's Seasoning
dash of garlic powder
1/2 cup bread crumbs or french fried onions
1/2 cup shredded cheddar and swiss cheese

Preheat oven to 350 degrees. Spray an 8x8 pan. In a large mixing bowl, mix everything together, except for the bread crumbs and cheese, so it is evenly coated. Dump into the casserole pan. Sprinkle the bread crumbs and then the cheese. Cover parchment paper and then foil. The parchment paper will keep the cheese from sticking to the foil. Bake for 45 minutes, or until potatoes are soft.

Serving Suggestions:

• Serve on the side of any meat dish. 

Reesie's BLT Pasta Salad

2 C. Cavatappi pasta

6 slices of bacon
1 C. grape tomatoes
1 handful of spinach
1/2 tsp. of fresh basil, chopped fine
1/2 tsp. of fresh parsley, chopped fine (or dry parsley will also work)
1/2 cucumber, diced
1/4 red bell pepper, diced
1/3 onion, diced
1 T. green olives, sliced
1/2 C. frozen peas, defrost on the counter
1/2 C. ranch dressing, you can use more or less depending on how much you like

Make noodles according to the box, making sure to add some salt to the water. Drain and rinse in cold water. Pat dry to make sure most of the moisture is off. Let sit in the fridge for a bit to completely cool down. Cook bacon until crispy. Drain and let cool down.

While the noodles and bacon are cooking, chop up all your vegetables. Once everything is cool, mix everything, including the dressing, together in a large bowl. 

Serving Suggestions:

• Serve as main dish along with a side of toast. 
• Serve with grilled chicken. 
• Top with shredded cheese. 

Reesie's Shrimp Crunchy Salad

3-4 radishes, sliced
1/2 cucumber, peeled and sliced
1/2 cup grape tomatoes, cut in half
1/2 head of iceburg lettuce, chopped
12 pre-cooked frozen shrimp 
1/4 cup shredded parmesan cheese
1 tsp. cocktail sauce
1 T. Ranch dressing
1/4 tsp. Mrs Dash seasoning

For the shrimp, run under cold water until defrosted. Then dry with a paper towel. Cut off the tails of the shrimp. In a small saute pan, warm them up with a little pat of butter. Sprinkle on the Mrs Dash. 
Toss the vegetables in a large bowl. When serving, top with the shrimp, the cheese and a little bit of the mixed cocktail sauce and ranch dressing. 

Suggestions

• Substitute romaine lettuce
• Serve with croutons, warm slice of bread, or crackers