Worth the work cinnamon rolls!

I'll never make the instant ones again!

INGREDIENTS
1 cup warm milk (110 degrees F/45 degrees C)
2 eggs, room temperature
1/3 cup margarine, melted
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons bread machine yeast

1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened

1 (3 ounce) package cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt
chopped pecans

DIRECTIONS
1. Dissolve yeast in warm water, mis in sugar, margarine, salt and eggs. Next add in flour. Roll
into a ball and place into a warm oven (I preheat to 200 then shut it off) for 1 hr and allow
dough to rise.
2. After dough has doubled ins ize, turn it out onto a lightly floured surface, cover and let rest
for 10 minutes. In a small bowl, combine brown sugar and cinnamon. Spread pecans in the
bottom of a 9x13 baking pan.
3. Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle
evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls on top of
pecans in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled,
about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
4. Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking,
beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt.
5. Spread frosting on warm rolls before serving.

This is another great modified recipe from allrecipes.com

Baked French Toast with Apples

Another recipe from Mamma Riggs! I LOVE this stuff!!!!

Ingredients
1 c brown sugar
1/2 c butter, melted
3 teas cinnamon
3 Tart apples, thinly sliced
1 tabl vanilla
dried raisins *optional
1 loaf of Italian or French bread (thickly sliced)
6 large eggs
11/2 c milk

Directions
1. Melt butter, add brown sugar, 1/2 of the cinnamon, mix with apples and place in 13x9 pan
2. Slice bread 1 inch thick and layer on top of apples
3. Mix eggs, milk, vanilla, and the left over 1/2 of cinnamon and pour over bread
4. Refridgerate overnight (or 4hr) and bake covered @ 375 for ~40 min

Pistachio Cake ala Momma Riggs

This recipe comes from Dan's mom Karen. It's one of Dan's favorites, of course ;)

Ingredients

1 yellow cake mix

2 (3oz) pistachio instant pudding mix

3 eggs

1 cup club soda

1 c oil

1/2 cup chopped nuts (optional)

1 envelope dream whip

11/2 c cold milk

Directions

1. Blend cake mix, 1 pudding mix, eggs, club soda, oil and nuts.

2. Bake in greased and flowered bundt pan in a preheated oven 40-50 minutes

3. Cool cake, cut into 2 layers

4. Make frosting by beating dream whip, pudding mix and milk until thick. Frost between layers and on top of cake.

Artichoke Spinach Dip

INGREDIENTS
1 (8 ounce) package cream cheese, softened
1/4 cup mayonnaise
1/4 cup grated Parmesan cheese
1/4 cup grated Romano cheese
1 clove garlic, peeled and minced
1/2 teaspoon dried basil
1/4 teaspoon garlic salt
salt and pepper to taste
1 (14 ounce) can artichoke hearts, drained and chopped
1/2 cup frozen chopped spinach, thawed and drained
1/4 cup shredded mozzarella cheese

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.
In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt and pepper. Gently stir in artichoke hearts and spinach.
Transfer the mixture to the prepared baking dish. Top with mozzarella cheese. Bake in the preheated oven 25 minutes, until bubbly and lightly browned.

From allrecipes.com followed the recipe exactly

Jalapeno Popper Tarts

INGREDIENTS
1 (8 ounce) package cream cheese, softened
1 cup shredded Monterey Jack cheese
1 (4 ounce) can diced jalapeno peppers
2 cloves garlic, pressed
3 green onions, diced
2 (15 count) mini fillo shells

DIRECTIONS
In a medium bowl, mix the cream cheese, Monterey Jack cheese, jalapeno peppers, garlic and green onions.
Fill fillo shells.

Bake according to fillo shell directions (example: 350 for 8 min)

Total time=less than 30 min

Food Tag

Heidi sent this food tag to me so here it goes.
Rules: 1. Link to your tagger and post these rules. 2. Share 5 facts about yourself 3. Tag 5 people at the end of your post and list their names (linking to them). 4. Let them know they've been tagged by leaving a comment at their blogs.

My Facts:
1) I eat the entire time I'm cooking. I rarely eat the finished product.
2) I do not consider sushi or any other raw "food" to be food. It's just weird. I'm not a bear catching salmon out of a river!
3) It's a hit or miss thing with me. Luckily Dan will eat just about anything
4) I hate cookbooks. Magazines are better.
5) My biggest accomplishment: Dan's mom (a super cook) saying the cheesecake I made for Christmas was the best she had ever tasted. I have arrived!! Please read #5 again :)

Okay, I don't know anyone besides Heidi and Anne who have recipe blogs so I'm going to remind Anne that Heidi tagged her :) :)

Creamy Roasted Red Pepper Hummus

INGREDIENTS
1 (15 ounce) can garbanzo beans, drained
1 (4 ounce) jar roasted red peppers
3 tablespoons lemon juice
1 1/2 tablespoons sesame seed oil

1 clove garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/4 teaspoon salt
1 tablespoon chopped fresh parsley

1 brick cream cheese, room temp

DIRECTIONS
In an electric blender or food processor, puree the chickpeas, red peppers, lemon juice, oil, garlic, cumin, cayenne, and salt. Process, using long pulses, until the mixture is fairly smooth, and slightly fluffy. Make sure to scrape the mixture off the sides of the food processor or blender in between pulses. Add cream cheese and continue to blend. Transfer to a serving bowl and refrigerate for at least 1 hour. (The hummus can be made up to 3 days ahead and refrigerated. Return to room temperature before serving.)
Sprinkle the hummus with the chopped parsley before serving.

Reciped suggested by Karen Riggs

This is a modified version of spiced sweet roasted red pepper hummus