Big Time Gumbo

My husband used to frequent a restaurant with his friend, Charles, to get gumbo. They loved their gumbo. Well the restaurant went out of business and so Charles asked them if he could get their gumbo recipe so he could still enjoy their gumbo. They were nice and gave him the recipe. And Charles gave the recipe to Shane. I never make this recipe. Way too much work and too complicated for me. Luckily for us, Shane loves to make gumbo. It is especially good.

Ingredients:
2 tsp Tony Chachere's Creole Seasoning
1 tsp fresh ground black pepper
1 chicken (fryer)
1 lb andouille (Cajun Hollar at HEB or smoked sausage) cut into 1/2 inch pieces
1 large onion, chopped
1 bell pepper, chopped
1 rib celery chopped
2-3 cloves garlic minced
1/2 cup oil
1/2 cup flour
1-2 bay leaves
1/2 tsp dried thyme leaves
2-3 green onions, tops only, chopped for garnish
File powder to taste--about 1 Tbsp
2 quarts stock (or chicken broth)

Directions:
Skin and de-bone chicken, cutting meat into 1-2 inch pieces. Use bones and trimmings to make 2 quarts stock. Season chicken with Creole seasoning and pepper. Brown quickly, remove and reserve for later. Brown the sausage, pour off fat and reserve for later.
In a large heavy pot, heat the oil and cook the flour in the oil over medium to high heat (depending on your roux making skill) stirring constantly, until the roux reaches a dark reddish-brown color, almost the color of coffee or milk chocolate for a cajun style roux.
Add the vegetables and stir quickly. This cooks the vegetables and also stops the roux from cooking further. Continue to cook, stirring constantly, for about 4 minutes.
Add the stock, seasonings, chicken and sausage. Bring to a boil, and then simmer for about 1 hour, skimming fat off the top as needed.
Serve over rice in large shallow bowls, garnished with the chopped scallion tops. Accompany with a good root beer and lot of hot crispy french bread.

Tamale Bake

This recipe comes from my mom. This was a regular item on our menu when I was a kid. It was also one of my favorite meals. My family can't eat an entire recipe of this and since they don't eat leftovers I make two smaller ones in 8x8 square pans and freeze one for a future meal. I love having an extra casserole in my freezer for those days I don't feel like cooking and this is a painless way to make that happen.

Ingredients:
1 1/2 lb ground beef
1 cup onions, chopped
1/4 tsp powdered garlic (or a clove of fresh garlic)
1/2 cup green pepper, chopped
1 1/2 cup tomatoes (1 can diced tomatoes)
1 can whole kernel corn
1 tsp salt
1/2 Tbsp chili powder
1/4 tsp black pepper
1/2 cup corn meal
1 cup water
1 can pitted ripe olives, drained
1 1/2 cup milk
1 tsp salt
2 T butter
1/2 cup corn meal
1 cup cheese, grated
2 eggs, lightly beaten

Directions:
Brown ground beef; add onions, garlic, and green peppers; cook stirring until onions are golden. Stir in tomatoes, corn, 1 tsp salt, chili powder and pepper; simmer 5 minutes. Stir in 1/2 cup corn meal mixed with water, cover and simmer 10 minutes. Add olives; turn into 3 qt casserole (or 2 8x8 pans)
Meanwhile, heat milk with 1 tsp salt and butter; slowly stir in 1/2 cup corn meal; cook stirring until thickened. Remove from heat; stir in cheese and eggs; pour over meat mixture. Bake at 375 for about 30 minutes.

Balsamic Black Bean Salsa

I saw this salsa and immediately knew I would love it! Black beans, corn, and balsamic vinegar--all ingredients I love. It is really good. I found this over at Your Homebased Mom.

Ingredients:
1 – 15 oz. can black beans, drained and rinsed well
1 -15 oz. can whole kernel corn, drained well (I used frozen corn)
1/2 medium red onion finely chopped (about 1/3 cup)
1/2 C finely chopped fresh cilantro
1- 7 oz. can salsa verde (I used Herdez brand)
juice of 1 lime
1/2 tsp cumin
1/4 C balsamic vinegar
salt and pepper to taste

Directions:
Mix all of the ingredients together in a medium bowl and cover with plastic wrap. Let the salsa marinade for a few hours or overnight before serving. Drain most of the liquid from the salsa before serving. Serve with tortilla chips

Marsala Chicken and Mushroom Casserole

This is another great recipe from On my Menu. It's one of my favorites, if not my very favorite food blog. Its a blog with so many yummy recipes that use normal ingredients that aren't too difficult to make. This normally wouldn't have been a recipe that I would have chosen to make but Marci gave it such good reviews I thought I better try it. And it is REALLY good. And a great way to use up leftovers from a rotisserie chicken, or just a different way to serve a rotisserie chicken.

Ingredients:
2 tablespoons butter
10 ounces sliced mushrooms
(I added 1 t minced garlic and 1/2 white onion, chopped)
1 1/2 tablespoons flour (or cornstarch)
1/2 cup marsala wine or white wine (I used marsala cooking wine)
1/2 cup heavy cream (next time I'll try using a FF version instead)
2 tablespoons chopped flat-leaf parsley
Salt and pepper
1 cup long-grain rice
2 packed cups coarsely chopped rotisserie chicken
2 tablespoons grated parmesan cheese

Directions:
1.Preheat the oven to 350°. In a large skillet, heat the butter over medium-high heat until just melted. Add the mushrooms and cook, stirring occasionally, until softened, about 5 minutes. Sprinkle the flour on top and stir in for 1 minute. Stir in the marsala and cream and simmer, stirring occasionally, until slightly thickened, about 3 minutes. Stir in 2 cups water, the parsley, 1 teaspoon salt and 1/2 teaspoon pepper.
2.In a greased 9-inch-by-13-inch casserole, spread the rice in an even layer; top with the chicken. Pour the mushroom gravy on top. Cover snugly with foil and bake until bubbly, about 35 minutes. Discard the foil, sprinkle the parmesan on top and bake for 5 minutes more.

Chocolate Crunch Cake

This cake was so yummy! Chocolate cake is my favorite food ever and this was so super rich and chocolaty and good. I mainly used a recipe from Annies Eats (best website for baked goods in my opinion) and then put crushed up heath bars in the middle and top. A little more work than a cake from a box (which I totally love too) but worth it!

Ingredients:
For the cupcakes:
¾ cup unsweetened Dutch-process cocoa powder
¾ cup hot water
3 cups all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1¼ tsp. coarse salt
1½ cups (3 sticks) unsalted butter
2¼ cups sugar
4 large eggs, at room temperature
4 tsp. vanilla extract
1 cup sour cream, at room temperature

For the ganache top:
8 oz. bittersweet chocolate, finely chopped
1 cup plus 2 tbsp. heavy cream
4 tbsp. unsalted butter, cut into 4 pieces, at room temperature

For the frosting: (used in the middle)
14 oz. bittersweet chocolate, finely chopped
9 oz. cream cheese, at room temperature
9 tbsp. unsalted butter, at room temperature
3 cups confectioners’ sugar, sifted
6 tbsp. unsweetened Dutch-process cocoa powder
Pinch of salt
1 cup plus 2 tbsp. sour cream

crushed heath bars for top and middle

Directions:
To make the cake, preheat the oven to 350˚ F. In a small bowl, whisk together the cocoa powder and hot water until smooth. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt; set aside.

In a medium saucepan, combine the butter and the sugar over medium heat. Heat, stirring occasionally to combine, until the butter is melted. Remove the mixture from the heat and transfer to the bowl of an electric mixer fitted with a paddle attachment. Beat on medium-low speed, 4-5 minutes, until the mixture is cooled. Mix in the eggs, one at a time, scraping down the sides of the bowl as needed and beating well after each addition. Mix in the vanilla and then the cocoa mixture and beat until incorporated. With the mixer on low speed add in the dry ingredients in two batches, alternating with the sour cream, beating just until combined.

Divide the batter between 2 round pans. Bake about 30 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.

To make the frosting, melt the chocolate in a heat-proof bowl set over a pot of simmering water. Set aside to cool until just barely warm. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter on medium-high speed until pale and fluffy, about 3-4 minutes. Gradually mix in the confectioners’ sugar, cocoa powder and salt. Beat in the melted and cooled chocolate and then the sour cream. Continue beating until the mixture is smooth and well blended.

To make the ganache, place the chopped chocolate in a medium bowl. Heat the cream in a small saucepan and bring to a boil. Once boiling, remove from the heat and pour over the chopped chocolate. Let stand about 1 minute. With a whisk, gently stir the chocolate and cream together in small circles. When the ganache has become smooth, whisk in the butter 1 piece at a time until incorporated. Transfer the bowl to the freezer or refrigerator to chill and thicken the ganache a bit. Whisk every 5-10 minutes to help it cool evenly. Once the mixture is slightly thickened and no longer runny, you are ready to smooth it on top of the cake.

Crush 2-3 Heath candy bars and sprinkle them on the frosting layer in the middle and then once the top layer of the cake is placed and the ganache is smoothed out of the top of the top layer sprinkle heath candy bars on top.

Chicken Soft Tacos

This is so easy and so good I can't believe I didn't know about this recipe before. It's another great one from my niece, Lia. She posted it on her food blog, Lia's Cookbook

Ingredients:
1-11/2 lbs frozen, boneless, skinless chicken breasts
14.5 oz can low sodium diced tomatoes with green chile's
1 envelope low sodium taco seasoning
tortillas
toppings of choice: guacomole, salsa, cheese, sour cream, lettuce etc.

Directions:
Place chicken breasts in slow cooker. Mix tomatoes and taco seasoning. Pour over chicken. Cover and cook on low 6-8 hours. Serve in soft tortillas with toppings of choice.

Spanish Rice

Ingredients:
2 Tbsp canola oil
1 cup uncooked rice
1 onion, chopped
1/2 green bell pepper, chopped
2 cups water
1 10 oz can diced tomatoes and green chile's
1 tsp chili powder
1 tsp cumin
1 tsp salt

Directions:
Heat oil in skillet over medium heat. Saute rice, onion, and bell pepper until rice is browned and onions are tender. Stir in water and tomatoes. Season with chili powder, cumin, and salt. Cover and simmer for 30 minutes, until rice is cooked and liquid is absorbed.

Fiesta Corn

Ingredients:
2 Tbsp butter
2 cups frozen kernel corn
1 red bell pepper, diced
1 cup chopped zucchini
2 green onions, chopped
1 jalapeno pepper, seeded and minced
salt and pepper

Directions:
In large skillet, melt the butter over medium high heat. Add the corn, bell pepper, zucchini, green onions and jalapeno pepper. Saute until vegetables are tender--about 6 minutes. Season with salt and pepper to taste.

Tomato Cucumber Salad

This was so fresh and light. It was a great way to use all the small tomatoes from my garden. I found this recipe on Annies Eats.

Ingredients:
4 cups cherry or grape tomatoes quartered
1/4 tsp salt
1/2 tsp sugar
2 cloves garlic, minced
1/2 tsp dried oregano
1 medium shallot, minced (I just used an onion)
1 Tbsp red wine vinegar
2 Tbsp extra virgin olive oil
black pepper
1 small cucumber, peeled, seeded, and diced into 1/2 inch chunks
4 oz feta cheese, crumbled
1-2 Tbsp fresh parsley, minced

Directions:
Combine the tomatoes, salt and sugar in a medium bowl; toss to combine. Let stand for 30 minutes. Transfer the mixture to a salad spinner and spin until the seeds and excess liquid have been removed, about 1 minute. Return the tomatoes to the bowl and set aside. Strain the tomato liquid through a fine mesh strainer into a liquid measuring cup, pressing to extract as much liquid as possible.
Combine 1/2 cup of the tomato liquid with the garlic, oregano, shallot, and vinegar in a small saucepan set over medium heat. Simmer until the mixture is reduced, about 6-8 minutes. Remove from the heat and let cool to room temperature. Whisk in the oil, and season with pepper to taste.
Add the cucumber, feta, dressing and parsley to the bowl with the tomatoes. Toss gently and serve.

Zucchini Medley

My brother is an awesome gardener. The latest food he brought over for me was some zucchini. I don't usually buy it because my husband says he doesn't like it. I wasn't sure what to make with it since it's not something we generally have around here. I was debating between this and a zucchini blueberry bread on allrecipes. Since I'm trying to eat healthier, I went with this. It was so good, I'm going to have to start buying zucchini when my brother doesn't have more to give me. My husband even liked it.

Ingredients:
4 medium zucchini
1 large sweet onion
1 medium sweet yellow pepper
1 medium green pepper
2 garlic cloves
2 Tbsp canola oil
1/4 tsp salt
1/4 tsp pepper
cheddar cheese
Parmesan cheese

Directions:
In saucepan saute zucchini, onion, yellow pepper, green pepper, and garlic in oil until crisp tender. Sprinkle with salt and pepper. Mix well. Sprinkle cheddar and Parmesan cheese on top.

Strawberry Jello Cake

Ingredients:
1 box white cake mix (yellow works too)
1 container Cool Whip
1 large package strawberry jello
1 box frozen sweetened strawberries, thawed and drained
sliced fresh strawberries

Directions:
Prepare cake mix as directed. Bake in 9x13 cake pan as directed. Remove from oven and poke holes in the cake with fork. Every two to three times you poke the cake; turn the fork so as to make bigger holes (If the holes are not big enough, the Jello will not seep down into the cake.) Make sure you poke all the way to the bottom if possible. Prepare jello using one-half the amount of water. Pour jello over the top of the cake covering it completely. Place in refrigerator to cool. Add thawed sweetened, drained strawberries to the cool whip. Place in refrigerator. Once the cake has completely cooled frost with the cool whip mixture and top with fresh sliced strawberries.

Sesame Broccoli, Red Pepper, and Spinach

This was so delicious! I got the recipe from Making the Cut by Jillian Michaels. My kids all gobbled it up too. Even Jason who said I ruined the recipe by adding the spinach and proceeded to separate the spinach from the broccoli and peppers, came back and gobbled up the spinach! I'll definitely be making a lot of this in the future.

Ingredients:
1 Tbsp sesame seeds
1 tsp canola oil
1 bunch broccoli, but into 1 inch florets
1 red bell pepper, cut into thin strips
1 garlic clove, minced
1 bag (10oz) washed spinach
1 small jalapeno pepper, seeded, finely chopped
1 Tbsp soy sauce
2 tsps sesame oil

Directions:
Toast sesame seeds in a large nonstick skillet over medium heat, stirring until golden brown and fragrant. Transfer to a small bowl. Heat oil over medium heat in same skillet until hot. Add broccoli and red pepper; cook until broccoli is crisp-tender, about 5 minutes. Add garlic, spinach, jalapeno, soy sauce, and sesame oil; mix well. Cover and cook until spinach is wilted, about 2 minutes. Sprinkle with toasted sesame seeds.

Easy Bake Fish

I really don't like fish so this recipe isn't going to get any rave reviews. It's ok and makes the fish tolerable to eat. Most importantly it's super easy. I think if you like fish this would be really good.

Ingredients:

3 Tbsp Honey

3 Tbsp Dijon Mustard

1 tsp lemon juice

4 (6 oz) salmon steaks (I used tilapia)

1/2 tsp pepper

Directions:

Preheat oven to 325. In a small bowl, mix honey, mustard and lemon juice. Spread the mixture over the fish. Season with pepper. Arrange in a medium baking dish. Bake 20 minutes or until fish easily flakes with a fork.

Chocolate Trifle

I had a dessert like this at someone's house who bought it from a local candy/dessert place. I loved it so much, I had to have more. This is my attempt to replicate that dessert. It's pretty simple and really good.

Ingredients:
1 box of brownies--prepared to be cake like
1 5.9 oz box pudding--prepared
1 container of cool whip
2-3 Heath or Skor bars chopped

Directions:
Prepare and bake brownies following the directions on the box for cake-like brownies. Let cool. Prepare pudding according to directions on box. When brownies are cooled cut them into small 1 inch squares. In your dish layer half the brownies on the bottom, half the pudding, half the cool whip, half the candy bars, and then repeat. Enjoy!

Crepes

This is what my family made me for my mother's day breakfast. It was sooo delicious!

Ingredients:
4 eggs, lightly beaten
1 1/3 cups milk
2 Tbsp butter, melted
1 cup all purpose flour
2 Tbsp white sugar
1/2 tsp salt

Directions:
In large bowl, whisk together eggs, milk, melted butter, flour, sugar and salt until smooth. Heat a medium sized skillet or crepe pan over medium heat. Great pan with a small amount of butter or oil applied with a brush or paper towel. Using a serving spoon or small ladle, spoon about 3 Tbsp crepe batter into hot pan, tilting the pan so the bottom surface is evenly coated. Cook over medium heat, 1-2 minutes on a side or until golden brown. Serve immediately.

What you use to top it can make it a breakfast or dessert. My favorite is berries and cool whip. You could serve it with ice cream, any fruit, eggs, anything really.

Apple-Berry Pie

My son found some blackberries growing by our bayou. He went out this morning and picked a bunch and brought them home for me to make a pie. He didn't pick enough to make a pie entirely out of blackberries--and now I'm glad he didn't. I found this recipe on Allrecipes that is half apples, half blackberries and it is delicious!

Ingredients:
1 pastry for a 9 inch double crust pie
1/2 cup white sugar
1/2 cup brown sugar
4 tsp tapioca
1/2 tsp cinnamon
2 cups fresh blackberries
2 cups apples--peeled, cored, and sliced
2 Tbsp butter, cut into small pieces

Directions:
Preheat oven to 375. In large bowl, mix together the sugar, tapioca, and cinnamon. Add blackberries and apple slices. Toss gently to coat without mashing the berries. Let stand for 20 minutes. Spoon filling into pastry lined pan. Dot with butter. Moisten the edge of the pastry with water. Cover with top crust; trim and crimp edge. Cut a few slits in the top to allow steam to escape during baking. Cover edge with foil to prevent over-browning. Bake in preheated oven for 25 minutes. Remove foil, and continue baking for 20-25 mintues, or until crust is golden brown. Cool on wire rack.

Southwestern Chicken Lasagna

I get daily emails from Allrecipes.com with new recipes. Most of the time they aren't recipes that interest me but this one looked really good and I had a jar of spaghetti sauce already opened in my fridge that I needed to use up. Shane and I both really liked it. As I was eating it I kept thinking this has a familiar flavor--then I realized it was the spaghetti sauce. It really is a combination of lasagna and enchiladas. I kept thinking it should taste like enchiladas but it really had a lot of lasagna-ness about it--which I guess is how it should be since it's a variety of lasagna!

Ingredients:
3 cups shredded, cooked chicken breast meat (I used canned chicken)
2 Tbsp butter
2 large onions
1 jalapeno, chopped
2 Tbsp minced garlic
2 tsp dried basil
1 tsp dried oregano
2 cups spaghetti sauce
2 cups tomato sauce
1/2 cup fresh salsa
16 oz shredded mozzarella cheese
16 oz shredded cheddar cheese
15 (6inch) corn tortillas

Directions:
Preheat oven to 350. In large skillet brown chicken in butter. Add onions, jalapeno, garlic, basil, and oregano. Then add the spaghetti sauce, tomato sauce and salsa. Stir all together. Cover skillet and simmer for 10 minutes over low heat.
In lightly greased 9x13 pan, place a layer of tortillas, then a layer of the chicken/sauce mixture, then a layer of mozzarella cheese. Repeat layers twice, then top casserole with cheddar cheese and sliced olives. Bake in oven for 35 minutes, until cheese is bubbly.

Szechuan Chicken

Ingredients:

1 lb chicken

1/4 cup cornstarch (I'm guessing here--may have been less)

1-2 Tbsp oil (I used olive oil but was thinking sesame oil might be good)

1 1/2 Tbsp minced garlic

3-5 Tbsp Soy Sauce

1-2 Tbsp White Wine Vinegar

1 Tbsp Sugar

1/4 cup water

3 diced green onions

dash of cayenne pepper

Directions:

Cut chicken into 1 inch cubes and lightly coat with corn starch (I do this by putting the chicken in a ziploc bag with the cornstarch and mixing it all around until it's covered). Heat oil in a frying pan and add minced garlic. Add chicken and fry until all sides are white. Add soy sauce, vinegar and sprinkle with sugar. Add the water--more or less depending on how strong of a flavor you want and how runny you want the sauce. Add diced green onions and cayenne pepper. You can make it as spicy as you want. Serve with rice.

Egg Muffin Sandwich

This is about the easiest breakfast to prepare. The only thing easier I think is oatmeal or cereal.

Ingredients:
English Muffin (I like the 100 calorie muffin, they have 5 grams of fiber in each)
slice of cheese
1 egg
Canadian bacon or ham optional

Directions:
Place slice of cheese on one side of the English muffin and place both sides in toaster oven and toast. Take the egg and mix it up in a small bowl. Place in the microwave for 1 minute. When it is done, and the English muffin is toasted, place the egg between the two slices. There is a healthy yummy breakfast.

Chocolate Dipped Strawberries

This is such an easy thing to make and so so good. My 10 year old made these by herself. When I'm trying to lose a few pounds this is the one treat I allow myself to have--I figure it's relatively healthy since dark chocolate is good for you now and strawberries always have been. If you want to make them look fancy, just melt some white chocolate and put it in a Ziploc bag with a tiny part of one of the corners cut out and drizzle it on top of the chocolate.

Ingredients:
Strawberries, washed and dried
4 oz ghirardelli 60% dark chocolate chips
1 Tbsp canola oil

Directions:
Spread strawberries on a working surface with wax paper covered tray nearby. Place chocolate chips and oil in a microwave safe bowl. Cook on high in microwave for 30 seconds. Take it out and stir. Put it back in for another 30 seconds. Take it out and stir. That should have melted all of the chunks out of the chocolate but if not you can repeat again. One at a time take a strawberry by the stem and dip into the chocolate. Place the strawberry onto the wax paper and continue with the remaining berries. When done place in refrigerator until chocolate has set and serve. They can be refrigerated for up to 24 hrs.

Whipped Cream

I realize this is a really basic recipe that everyone probably knows. I also know that I'm going to wonder how exactly to make it again so I'm going to post it for myself.

Ingredients:
1 cup heavy cream
2-4 Tbsp powdered sugar
1-2 tsp vanilla

Directions:
Chill tall, narrow bowl and beaters for 15 minutes in freezer. Add heavy cream to bowl. Beat on Med-high speed until soft peaks form. Add powdered sugar and vanilla. Beat on med-high until stiff peaks form. Serve immediately or refrigerate up to 2 hours.

Strawberry Pie

I was introduced to strawberry pie by my mother-in-law. It is so delicious. For some reason I don't have a copy of her recipe so this is my best attempt to copy it using other recipes. I don't make my own pie crusts--I'm lazy that way, so this is just store bought. If you make your own, like my mother-in-law, the pie will be even more delicious. Next time I will mix the strawberries with the thickened pureed strawberry mixture before adding it to the pie crust. I think it will be less messy and prettier that way.

Ingredients:

Pie crust--ready made or make your own

3 oz cream cheese, softened

4 cups strawberries (I'm guessing--enough to fill a pie shell and then to make the glaze)

1 cup white sugar

3 Tbsp cornstarch

3/4 cup water

Cool Whip

Directions:

Bake pie crust as directed. For me--preheat oven to 425. Poke holes in bottom of crust with fork and bake on top of a cookie sheet for 10 minutes. Take pie crust out and let cool.

After pie crust has cooled spread cream cheese on the bottom of the cooked pie crust. Arrange 2 cups of strawberries on top of the cream cheese in the baked pie crust. You want it to fill up the pie so more or less depending on how many it takes to fill it up. Take the other strawberries and puree them to make about 1 1/2 cups. Add the sugar to the pureed berries in a medium saucepan. Place saucepan over medium heat and bring to a boil, stirring frequently. In a small bowl, whisk together the cornstarch and water. Gradually stir cornstarch mixture into boiling strawberry mixture. Reduce heat and simmer mixture until thickened, stirring constantly. Pour mixture over berries in pastry shell. Chill for several hours before serving. Serve with cool whip.

Cinnamon Rolls

I can't remember where I got this recipe. I've used it for years and I think it's a combination of a few. I know my sister had a recipe that was delicious that this could be completely,or it's a combination of that recipe with a pampered chef recipe. Not sure. But we like this one. Just simple enough for us to make and yummy enough. I've learned with this blog that I really need to work on my food presentation skills and my photography skills. But right now I'm just happy to get a picture on here, I'll worry about the presentation later--- you'll just have to trust me that these are soo yummy!
Ingredients:
1/3 cup sugar
3 Tbsp yeast
1/2 cup oil
1 1/4 cup water
2 eggs
5 1/4 cup flour
1 1/2 tsp salt
Filling:
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
4 Tbsp ground cinnamon
2 Tbsp light corn syrup
Frosting:
4 oz cream cheese, softened
4 Tbsp butter, softened
1 tsp vanilla
2 2/3 cup powdered sugar
2 Tbsp milk

Directions:
Mix the sugar, yeast, oil and water and let it sit for 15 minutes. Then add the eggs, flour, and salt and let it sit for 3-5 minutes before rolling out the dough into a rectangle.
Filling:
Combine butter, sugars, cinnamon and corn syrup; mix well. (Mixture will be stiff.) Spread over the dough to within 1/2 inch of the edges. Roll up tightly, press edge to seal and slice evenly and place on a baking pan. Bake at 425 for 10-15 minutes
Frosting:
Combine cream cheese, butter, and vanilla. Add in the powdered sugar and milk until smooth. Spread over warm rolls.