Pullapart Bread or Cinnamon Rolls

2 c. warm water
1/2 cup sugar
1 package quick rise yeast
2 eggs, beaten
4 Tablespoons shortening, melted
1 tablespoon salt
6 cups flour

Mix sugar with water, add yeast, beat in eggs, with mixer, sift 3 cups flour and add to yeast
mixture. Add remaining shortening and salt, add remaining flour to form stiff dough. Let rise.
Punch down, cover and put in frig. for at least 1 hour. Roll out and make either pullapart bead or
cinnamon rolls. (Better yet, put all ingredients in a bread machine on dough setting and turn on.)
Then make your bread by rolling out to about 1/2 inch. For pullapart cut dough with a glass and dip in butter and put in a well buttered bundt pan. (stand them side by side all the way around pan) let rise and bake at 350F. till golden brown.

Cinnamon Rolls
Roll out dough about 1/2 inch. Spread with melted butter, sprinkle about 1/2 cup each white
sugar and brown sugar. Sprinkle with cinnamon and pecans. Roll dough from edge (wide side) to the other side making a tube. Cut in 1/2 inch slices dip in butter and add them to a 9x13x2 pan side by side. You will have enough to do another small pan. Let rise and bake at 350 till golden brown.
Icing
1/2 stick melted butter
4 cups powered sugar
1 teaspoon vanilla
1/4 cup milk

Mix all ingredients together and pour over warm cinnamon rolls. Enjoy!

Pineapple-Coconut Cake with Warm Coconut Icing

1/2 cup (1 stick) butter, melted
2 cups sugar
2 large eggs, lightly beaten
1 (20-ounce) can crushed pineapple, undrained
2 cups self-rising flour
1 teaspoon vanilla extract

Preheat oven to 325F. Grease and flour a 13x9x2-inch baking pan.
In a large bowl, combine butter, sugar, and eggs; mixing well. Stir in pineapple, flour, and vanilla. Pour mixture into prepared baking pan.
Bake 40 to 50 minutes. Remove from oven; pour icing over hot cake. Return cake to oven and
bake 10 minutes, or until icing is bubbly.

Warm Coconut Icing

1/2 cup (1 stick) butter
1 cup sugar
1(5-ounce) can evaporated milk
1 (3.5-ounce) can coconut
1 cup chopped pecans
1 teaspoon vanilla extract

In medium saucepan, combine butter, sugar, and eveporated milk. Bring to a boil over
medium-high heat; boil 4 minutes, stirring constantly; remove from heat.
Stir in coconut, pecans, and vanilla. Pour over hot cake.

Tex-Mex Lasagna

2 cups chopped cooked chicken
1 cup chopped red bell pepper
1/4 cup chopped fresh cilantro
2 cloves garlic, minced
1 jalapeno, seeded and chopped
1 (15.25-ounce) can corn, drained
1 (15-ounce) can black beans, drained
1 (15-ounce) can diced tomatoes and green chilies, drained
1 (8-ounce) can tomato sauce
2 teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon salt
1 (16-ounce) container sour cream
1 (8-ounce) package cream cheese, softened
6 oven-ready lasagna noodles
1 (8-ounce) package Monterey Jack cheese with peppers, grated
1 (8-ounce)package Cheddar cheese, grated

In a Dutch oven, combine chicken and next 12 ingredients. Bring to a boil over medium-high
heat, reduce heat, and simmer 15 minutes.
In a medium bowl, combine sour cream and cream cheese.
Preheat oven to 350F. Lightly grease a 13x9x2-inch baking dish.
Spoon one-third of sauce into prepared dish. Top with 3 uncooked lasagna noodles. Spread
one-half of sour cream mixture over noodles, top with half of cheeses. Repeat layers. Bake 35
to 45 minutes, or until hot and bubbly. Let rest 10 minutes before serving.

No-Peek Beef Tips

1 can cream of mushroom soup
1/2 envelope onion soup mix
1 soup can water
1 lb. stew meat, cubed
cooked noodles

Combine soup, soup mix and water, mixing well. Stir in meat. Place in a baking dish. Cover and
bake at 325 degrees for 2 1/2 hours.
Serve over cooked noodles.