Orange Rolls

This is what we made for Breakfast this Holiday weekend. So yummy even the following day they are still googy and yummy. So good. I highly recommend making them.


1/2 cup really warm water(bath water temperature)
3 1/2  tablespoons yeast
1 12 ounce can evaporated milk
1/2 cup sugar
1 tablespoon salt
1 cup boiling water
1/2 vegetable oil
4 eggs
6-8 cups flour
For the Filling 
3/4 cup melted butter
1 1/2 cups sugar
zest of one orange

1. In a cereal bowl mix the yeast with the really warm water. Adding a pinch of sugar will also make it raise faster. Set aside for later.
2. Mix in a Bosch or other mixer, the canned milk, sugar, and salt. 
3. Add in the 1 cup of boiling water, followed by the oil. 
4. Add the eggs one at a time. 
5. Mix in the yeast mixture that was set aside. 
6. Mix in the flour until the dough pulls away from the sides of the bowl. 
7. Spray the counter with Pam spray to keep the dough from sticking. Roll out to about 15 by 12 inch span. Basically you need to roll it out to the size of a cookie sheet. 
8. After the dough is rolled out make the filling by melting the butter and mixing it with the sugar. To zest the orange use the finest part of a cheese shredder. 
9. Spread the filling over the dough evenly. 
10. Roll the dough up from the longest side. 
11. With a serrated knife cut the roll in half, then cut each half again then cut each section in half again until you have about 18 equal rolls. 
12. Spray a 12x15 inch cookie sheet with pam spray and put each roll in the cookie sheet about 1/2 inch apart. 
13. Let them rise about 20 minutes. Preheat the oven during this time they are raising to 375 degrees. 
14. Bake for 25 minutes. 
15. Let cool and frost with butter cream frosting found here

Pumpkin Pancakes

I made these this and they were a big hit with my kids and husband. They are very healthy as well. I adapted them from highheelsandgrills

3 cups flour

3/4 teaspoon salt

2 teaspoons baking soda

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4  teaspoon ginger

3 tablespoons brown sugar

1-15 ounce can pumpkin

3 cups buttermilk

3 eggs

1. In a large bowl, mix together flour, salt, baking soda, cinnamon, nutmeg, ginger, and brown sugar, combining well.
2. Add pumpkin, buttermilk, and eggs to dry ingredients and mix gently. {If batter seems stiff, add water until it can be easily spooned onto a griddle.}
3. Heat griddle to medium heat and grease lightly.
4. Scoop about 1/3 cup of batter onto griddle and let cook until lightly browned, about 3 minutes.
5. Let other side cook again until lightly browned.
6. Repeat these steps until all the batter is gone.

Slow Cooker Beef Broccoli

I found this recipe on Facebook. It looked so good I just had to try it. I was so easy to make. Less then 10 minutes prep. I adapted it from tip hero
2 pounds beef Tips
2 cups beef Broth
2 tablespoons olive oil
2 teaspoons minced garlic
1/2 teaspoon red pepper flakes
1 cup soy sauce.
2/3 brown sugar
1/3 cup cornstarch
4 cups broccoli

1. Mix the beef Broth, olive oil, minced garlic, red pepper flakes, soy sauce, brown sugar, and cornstarch in a crock pot. 
2. Add in the beef tips and coat thoroughly.
3. Cook on high 3-4 hours or on low 5-6 hours. Add Broccoli about 30 minutes before serving. Serve on cooked rice. So good. 

Slow Cooker Chocolate Lava Cake

I first tasted this dessert at my sister Samantha house in Grace So worth the wait. I adapted it from Betty Crocker.

For Cake
1 box chocolate cake mix
3 eggs
1 1/4 cup milk
1/2 cup vegetable oil
For the Topping
1 3.9 ounce box chocolate instant pudding
2 cups milk
12 ounces chocolate chips

1. Spray slow cooker with cooking spray. Mix Cake ingredients together in a mixing bowl. Pour into slow cooker.
2. In Medium Bowl beat pudding mix with the 2 cups milk with electric  mixer for about 2 minutes.   Pour over cake batter in slow cooker. Do not mix. Sprinkle chocolate chips over the top. 
3. Cover and cook on high for 2 to 2 1/2 hours. Serve with ice cream. It is so good.