Ingredients
One package (2 & ¼ teaspoons) rapid rise yeast
1 cup warm whole milk (110 to 115 degrees F)
½ cup granulated sugar
⅓ cup melted butter
2 large eggs
1 teaspoon salt
4-6 cups all-purpose flour (you may not use all of it – see recipe for notes)
FOR THE FILLING:
1 cup brown sugar
1-2 Tablespoons ground cinnamon
⅓ cup melted butter
FOR THE GLAZE:
½ cup butter, softened
4 ounces (1/2 pkg) cream cheese, softened
1 teaspoon vanilla extract
2 cups confectioners’ sugar

Instructions
In the bowl of a stand mixer, combine the yeast and warm milk, whisking to combine. Let set for 5 minutes, then add in the sugar, melted butter, eggs, salt, and two (2) cups of the flour. Mixture will be very sticky. Gradually add in the remaining flour, starting with ½ cup at a time and working until dough is ready. Dough will be ready when it pulls away from the sides of the bowl and springs back lightly when touched with very minimal dough on your fingers. Mixture shouldn’t be super sticky. Add more flour as needed, knowing that you may need all of the flour or only some of the flour depending on the weather in your home.
Knead the dough for about 4 minutes on a clean, flat work surface. Lightly oil a large bowl and add the dough ball to the bowl, turning to coat in the oil. Cover loosely with a tea towel and let rise, about 1 hour, or until doubled in size.
In a small bowl, mix together the brown sugar and cinnamon. Punch down dough, then roll out into a large rectangle on a flat work surface – anywhere around 11×8 to 13×9 should do the trick, with the long side facing you. You don’t want it to be too thin but not super thick, either. Spread the surface of the dough with the melted butter and sprinkle liberally and evenly with the cinnamon sugar mixture.
Starting with the long side facing you, being rolling the dough tightly as you go until it forms into a log shape; pinch the ends to seal. Using a sharp serrated knife or some dental floss (my preferred method), cut the dough into 12 equal pieces. You may want to discard the end pieces. Place the cinnamon rolls in a greased 13×9 rectangular baking pan. Cover loosely with a tea towel and rise for one hour in a warm place.
Preheat oven to 350 degrees F. Bake for 18-22 minutes or until lightly golden brown and bubbly. While cinnamon rolls bake, make the frosting: in a large bowl, beat together the butter, cream cheese, and vanilla until smooth. Add in the confectioners’ sugar until a soft frosting comes together. Spread the frosting evenly over the hot cinnamon rolls.

Adapted from Taste of Home
thedomesticrebel.com

Ingredients
2 lb fresh green beans washed & trimmed
1 lbs smoked turkey legs
64 oz water, chicken broth, or turkey broth
1 tbsp minced garlic
1 medium onion chopped
4-5 medium russet potatoes peeled & chopped
2 tsp seasoning salt
1 tsp ground black pepper

Instructions
Start off by placing the smoked turkey into a large pot.
Pour the broth or water into the pot, then turn the heat to high.
Let the turkey cook until it’s nice and tender, then remove it from the pot. Be sure to NOT drain the liquid from the pot. We will use it!
Shred or dice up the turkey meat. Make sure to remove all the bones, and skin.
Now toss the green beans, smoked turkey, onions, and garlic into the pot with the liquid.
Sprinkle in the seasonings, and stir the ingredients.
Cook for about 10 minutes, then add in the potatoes.
Cook until everything is nice and tender, or cook to your preference.
Serve and enjoy with cornbread

Credit: Susan Recipe

Ingredients:
1 pound Bacon, Cut Into Thirds
1 pound Lil’ Smokies (small sausages)
1 stick Butter
2 cups Brown Sugar

Directions:
Preheat oven to 375F.
Cut the bacon into thirds and wrap each smokie.(small sausage)
Place all the wrapped smokies in a single layer in a baking dish.
Then melt the stick of butter and then 1 cup of brown sugar and stir until mixed well.
Pour the butter and brown sugar mixture on the smokies and bacon.
Then take the other cup of brown sugar and sprinkle evenly over the smokies.
Bake them for about 15-20 minutes and then turn the heat up to 400F for about 5 minutes or longer until the bacon becomes crispy.

Credit: Susan Recipe

Ingredients
1 medium onion, chopped
1 green bell pepper, chopped
1 tablespoon oil
1 lb. ground meat
1/2 cup bread crumbs
1 egg
Several dashes salt and pepper
1/2 teaspoon garlic powder
3 tablespoons Worcestershire sauce
6 slices provolone cheese

Instructions
Preheat the oven to 350°F.
In a skillet, sauté the onion and pepper in the oil until tender.
Combine these veggies with the remaining ingredients except the cheese in a bowl.
Place half of this mixture into a greased loaf pan and top with 3 of the slices of provolone cheese.
Repeat so you have two meat-cheese layers.
Bake for 45 minutes (the internal temperature of the meat should reach 165°F).
Allow the meatloaf to sit for 5 minutes before slicing and serving. Yield: 4-5 servings.

Credit: Susan Recipe

INGREDIENTS:
1 Large Can of Peaches (or 2 smaller cans)
1 Bag Yellow Cake Mix
1 Cube of Butter

DIRECTIONS:
Preheat the Oven to 350
In a 9X13 baking pan, pour peaches (including juice)
Sprinkle cake mix evenly over peaches
Melt stick of butter and evenly distribute butter over cake mix
Place in the oven and bake for 30 minutes

Source: Amomstake.com

Ingredients
°Flour
°Yeast 10 g
°salt 1 pinch
°3 . eggs
°olive oil 10 cl
° cheese 150 g
°Green olives 150 gm
°200 grams of lamb
°Milk 100 ml
°pepper
°Thyme

Method
Warning: Before starting your recipe, make sure the milk is at room temperature
Preheat the oven to 180°C
First, in the bowl of a food processor, place the flour, baking powder, eggs, salt, pepper, olive oil and milk. Then select speed 6 for 30 seconds to mix the preparation
Second, we add the Gruyere, olives, lamb and thyme.
Of course, you can adjust your seasoning if you wish.
Then select Speed ​​2 for 30 seconds
Butter and flour a cake mold to pour into the preparation
Put lamb bacon slices on top
Finally, put the mold in the oven and bake for 45 minutes at 180 ° C.
Wait for your preparation to cool before tasting it
Enjoy!

Credit: Susan Recipe

Ingredients
1 lb. ground beef
1 jar RAGÚ® Old World Style® Traditional Sauce
1 container (15 oz.) part-skim Ricotta cheese
2 cups shredded part-skim Mozzarella cheese
1/2 cup grated Parmesan cheese, divided
2 eggs
12 lasagna noodles, cooked and drained.

Instructions
Preheat oven to 375°F. Brown ground beef in 12-inch skillet; drain. Stir in sauce; heat through.
Combine ricotta cheese, mozzarella cheese, 1/4 cup Parmesan cheese and eggs in large bowl; set aside. Evenly spread 1 cup meat sauce in 13 x 9-inch baking dish.
Layer 4 lasagna noodles, then 1 cup meat sauce and 1/2 of the ricotta cheese mixture; repeat. Top with remaining 4 noodles and sauce.
Cover with aluminum foil and bake 30 minutes. Remove foil and sprinkle with remaining 1/4 cup Parmesan cheese.
Bake uncovered an additional 5 minutes. Let stand 10 minutes before serving.

Credit: Susan Recipe

Ingredients:
1 tsp coarse sea salt
1 tsp table salt
1/2 tsp brown sugar
1/2 tsp white sugar
3/4 tsp garlic salt
1/2 tsp garlic powder
1/4 tsp onion powder
3/4 tsp Turmeric
1/2 tsp Paprika
1/4 tsp black pepper
1 ribeye

Instructions:
Combine all ingredients in a small bowl and mix well. Generously rub on steaks before grilling. Store the extra rub in an airtight container.
One hour before grilling, coat all sides of steak with Texas Roadhouse seasoning.
Bring steak and let rest until well absorb the seasoning.
Cook, Slice, and Serve.
Enjoy!!

Source: SusanRecipe

Ingredients
1 lb. Ground beef
1 Packet of taco seasoning
½ Onion chopped
1 C. Shredded taco blend cheese
4 Tbsp. Sour cream
4 Tbsp. Salsa
¼ C. Green onions chopped
2 Ripe avocados

Instructions
Heat the ground beef and onion in a skillet over medium high heat on the stove. Cook until the meat is completely browned and the onions have softened.
Drain any excess fat from the skillet.
Sprinkle in the taco seasoning and stir the meat to combine.
Cut the avocados in half lengthwise and remove the pit.
Scoop out the flesh from the inside of the avocados.
Fill the avocado shells with the taco meat and top with shredded cheese, sour cream and salsa.
Add green onions for garnish before serving. Enjoy!

Credit: Susan Recipe

Ingredients
½ cup unsalted butter, room temperature
2 tsp. lemon zest or more — zest from 1 large lemon
⅞ cup* + 1 tablespoon sugar for sprinkling
1 egg, room temperature
1 tsp. vanilla
2 cups flour (set aside ¼ cup of this to toss with the blueberries)
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries
½ cup buttermilk**

• ⅞ cup = ¾ cup + 2 tablespoons

To make homemade buttermilk, place 1 tablespoon of vinegar or lemon juice in a liquid measuring cup. Fill cup with milk until it reaches the 1-cup line. Let stand for five minutes. Use only ½ cup of the prepared mixture for the recipe.

Steps:
Preheat the oven to 350ºF. Cream butter with lemon zest and ⅞ cup of the sugar until light and fluffy.
Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.
Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.
Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 to 45 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.
Enjoy!!

Credit: Susan Recipe