Jeanette’s Cinnamon Rolls

1 cube butter

3 c. hot water

3 eggs slightly beaten

1 c. powdered milk

1 c. evaporated milk

1 T. salt

2/3 c. sugar

1 1/2 T. yeast

1/4 c. water

1 T. sugar

9 to 11 cups of flour

cinnamon and sugar

Melt butter in the 3 cups of hot water in a large mixing bowl.** Combine yeast, 1/4 cup water, and 1 T sugar and let sit. Meanwhile add to the mixing bowl eggs, powdered milk, evaporated milk, salt, and sugar. After yeast starts to get bubbly, add to the mixing bowl. Add flour to make a soft dough, about 9 to 11 cups. Mix thoroughly. Let rise until double. Punch down and knead. Let rise for 15 minutes. Roll out dough to 1/2 inch thickness. Butter dough. Sprinkle liberally with sugar and cinnamon (don't skimp on this part). Add brown sugar, raisins or nuts if desired. (be careful Roll up into long roll. Cut 1 inch thick slices and place on greased cookie sheet 1/2 inch apart. Let dough rise nice and high. Bake at 360 for 15 to 20 minutes.

Buttercream frosting

1 cube butter softened

1 big squirt of vanilla - I like lots, but you can add to taste

powdered sugar - about half a bag or so

a little milk to make it nice and creamy - usually about 1-2 teaspoons and you can use the leftover canned milk from the rolls.

Mix with a hand mixer until light and creamy. Frost cinnamon rolls when they are cool.

If you like the bottom of the rolls caramelized, melt butter on baking sheet, then sprinkle with brown sugar. Place rolls on top of this to rise, then bake. When done, turn pan over and let the caramel drip over the rolls for a few minutes before removing pan.

**I use a bosch mixer and it makes this recipe so much easier.

Aunt Judy's Frozen Fruit Salad

1 pkg. mini marshmallows

#2 can crushed pineapple

2 small pkgs. frozen strawberries

3 bananas

1 cup whipping cream

Pour crushed pineapple over marshmallows and let sit for 2 hours. Thaw strawberries to runny point. Cut 3 bananas and mix with pineapple and marshmallow mixture. Add strawberries, whipped cream and fold into mixture. Freeze.

LaVona's Cherry Salad Supreme

1 3 oz. box raspberry jello
1 21 oz. can cherry pie filling
1 3 oz. box lemon jello
1 3 oz. cream cheese
1/3 cup mayonnaise
1 8 3/4 oz. can crushed pineapple
1 cup miniature marshmallows
1/2 cup whipping cream
chopped nuts to sprinkle on top

Dissolve raspberry jello in one cup boiling water. Stir in one can pie filling. Turn into a 9" square pan and chill.

Dissolve lemon jello in one cup water and let cool to just beginning to thicken stage. Add marshmallows and drained pineapple. Beat cream cheese and mayonnaise together and mix into lemon jello. Whip 1/2 cup whipping cream and fold into lemon mixture. Spread onto raspberry jello and sprinkle with nuts.

Six Three's Ice Cream

3 bananas, mashed
3 lemons, zest and juice
3 oranges, zest and juice
3 cups sugar
3 cups milk
3 cups heavy cream

Freeze in ice cream machine. Quite refreshing.

Pumpkin Chip Muffins

Replacing some of the oil with applesauce works. If you use mini chocolate chips you can decrease them by 1 cup.

4 eggs
2 cups sugar
1 can pumpkin
1-1 1/2 cups oil
3 cups flour
2 tsp. baking soda
2 tsp. baking powder
1 tsp. cinnamon
1 tsp salt
2 cups chocolate chips

In a large bowl beat eggs, sugar, pumpkin and oil till smooth. Combine dry ingredients and add to pumpkin mixture. Fold in chocolate chips. Fill greased muffin cups. Bake at 350 for 16-20 minutes.

Emily's Chili Beans

2 cans, #2 size, Hunts Chili Beans
2 cans tomatoes
2 pounds hamburger, browned
1 onion, chopped

Simmer all together.
Serve with corn muffins and a green salad.

Ron's Cherry Cheesecake

Crust:

Mix together:

1 1/2 pkgs. graham crackers, crushed fine
3/4 cube melted butter
3 Tbsp. sugar

Bake crusts at 350 for 10-15 min till lightly toasted.

Filling:

Whip slightly:
1 pint whipping cream

Add:
1 tsp. vanilla
2 tsp. sugar

Blend in:
1 2/3 blocks cream cheese, softened

Pour into graham cracker crusts and top each pie with a can of cherry pie filling