Egg Hole Toast by Guest Chef Nanette

My mom used to make this when we were growing up, and it is one of my favorite breakfasts!

There are 2 variations.
Ingredients
1 egg for each serving
1 piece of bread for each serving
Equipment:
1 medium sized drinking glass
optional:
milk
extra eggs

Directions:
Heat a frying pan
In each piece of bread, use the drinking glass to cut out a hole. You can also butter the hole and fry that as well. butter the bread and spray the pan with cooking spray
place the bread in the pan and crack the egg into the hole
when the bread is to your desired color, and the bottom of the egg is opaque, flip the egg and toast over to cook the other side
when finished, top with jam and syrup, or any other breakfast topping

Variation:
When my mom made this, she would French toast the bread. She'd mix eggs and milk, like she was making French toast, and then dip the bread and hole in the batter before frying it. That way is also very good

African Peanut Soup

Peanut butter and tomatoes may not sound like the best combination. But this soup is excellent! The original recipe also includes rice, but I prefer it without.
INGREDIENTS
2 tablespoons olive oil
2 medium onions, chopped
2 large red bell peppers, chopped
4 cloves garlic, minced
1 (28 ounce) can crushed tomatoes, with liquid
8 cups vegetable broth or stock
1/4 teaspoon pepper
1/4 teaspoon chili powder (optional)
2/3 cup extra crunchy peanut butter
DIRECTIONS
Heat oil in a large stock pot over medium high heat. Cook onions and bell peppers until lightly browned and tender, stirring in garlic when almost done to prevent burning. Stir in tomatoes, vegetable stock, pepper, and chili powder. Reduce heat to low and simmer, uncovered, for 30 minutes.
Stir in rice, cover, and simmer another fifteen minutes or until rice is tender. Stir in peanut butter until well blended, and serve.

Spring Rolls w/ Peanut Sauce by Guest Chef Nanette

You wouldn't guess by looking at them, but these are actually quick and easy, even for a slow cook like me! I made them one night for a dinner party, when I found out more people were coming over, and they only took about 10 minutes to make.

Ingredients:
Package rice wrappers
Chopped thai basil
Fresh mint leaves
Chopped fresh cilantro
Grated carrot
Fresh bean sprouts
some people like to add little shrimp, or a meat, like pork or chicken. If you do, cook the meat before hand, and slice into thin strips.

Peanut Sauce/Dip
Crunchy peanut butter
Hoisin sauce
Water

All of these ingredients can be found at your local asian supermarket. I didn't include amounts, because it depends on personal preference.

Directions:
Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften.
Lay wrapper flat.In a row across the center, a little of each ingredient, to your taste, leaving about 2 inches uncovered on each side.
Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce.
Repeat with remaining ingredients.

Dipping Sauce
mix equal parts hoisin sauce and peanut butter.
Add water until desired consistency

Panang Curry by Guest Chef Nanette

This is my all time favorite thai curry. It's not soupy like other curries, but more of a thick sauce. I make it using curry packets from the Asian market, and that way cut out steps 1-7. Your local Asian market should have panang curry paste. The Thais all used the mae ploy brand, so buy that if they have it. If not, I'm sure they're all pretty similar. Despite all of the weird sounding ingredients, this dish is actually pretty easy to make. You basically just throw the paste, coconut milk, chicken, and a few other things in a pan, and let it simmer. If you use the paste, I'd recommend buying a few lemongrass stalks. I usually cut 2 stalks into 1 inch pieces, and then whack them with the back of a knife to open them a little, and then throw them in after I add all of the coconut milk. It adds a little freshness. Also, if you go to http://www.realthairecipes.com/recipes/panang-curry/ , there are step by step photos to accompany the recipe.

Ingredients:

• 1 can coconut cream (if you can't find coconut cream, coconut milk will work)
  
• 1 tablespoon shredded lime leaves
• 1/2 teaspoon palm sugar
• 2 cups sliced beef or pork
• 2 tablespoons fish sauce

For the curry paste:

• 1/3 cup big dried chilies, soaked until soft with seeds removed
• 1 teaspoon salt
• 2 teaspoons galangal, cut into matchsticks
• 2 tablespoons lemongrass, cut into thin rounds
• 1 tablespoon coriander root
• 1 teaspoon toasted coriander seeds
• 1 teaspoon toasted cumin seeds
• 2 tablespoons garlic
• 2 tablespoons shallots
• 1 tablespoon roasted peanuts
• 1 teaspoon shrimp paste

Directions

1. The first step is to make the curry paste. Start by soaking the chilies in water until they're soft. This could take up to a half hour. When they're soft, cut them open to remove the guts & seeds.
2. Toast the cumin seeds, cilantro seeds and peanuts separately in a pan over medium heat. Roast each until fragrant, about 3-5 minutes.
3. Grind up the seeds together in a stone mortar & pestle until powdered. Remove and set aside.
4. Add your chilies with the salt to the stone mortar & pestle and pound until a paste. This will take awhile ― the skins are difficult to mash. Be patient.
5. When your chilies are a uniform paste, add the lemongrass. Pound until a paste. Then add the galangal and coriander roots, and again, smash until paste.
6. Add the peanuts, shallots, garlic and your powdered cumin & cilantro seeds. Mash until paste. Add the shrimp paste and pound to mix well. Set aside.

-------------start here if you're using the store bought paste-----------------------

1. Now, on to frying your curry! Heat up your pan first on medium-high heat, then add 1/2 cup of the coconut cream. It should sizzle right away and boil. Add all the paste and mix well.
2. Cut your meat cross-grain into thin slices (about 1.5″ (4cm) long x 1/2″ (1.25cm) tall x 1/8″ (.25cm) thick).
3. Fry the paste. You want to keep the paste dry, but not too dry that it sticks and burns. Keep adding a little bit of coconut milk when it gets too dry, maybe about 1/4 cup every minute or two. Keep stirring so it doesn't burn.
4. Keep adding coconut cream about 1/4 cup at a time, every minute or two. You should start to see a lot of oil coming to the top of the curry. This is normal and a sign that you're doing it right!
5. Your paste should start to smell really good after 4-5 minutes. You'll start to see a lot of oil rising to the top, especially where it's bubbling. When it does, add your meat.
6. Cook the meat until cooked, add the lime leaves, palm sugar, and fish sauce, then keep going about 3-5 minutes so the meat is soft. The consistency of the curry should be similar to the photo. If it's too dry, add a bit more of the coconut milk. Remove and serve.

Check tomorrow for a great spring roll recipe to accompany this dish!

Asparagus-Goat Cheese Pasta by Guest Chef Nanette

1 pound asparagus
1/2 pound thin spaghetti
1 tablespoon butter
2 tablespoons all-purpose flour
1 14 1/2-ounce can chicken broth
4 ounces goat cheese
1 teaspoon grated lemon peel
1/2 cup grated Parmesan cheese


Heat a large pan of lightly salted water to boiling over high heat. Peel the asparagus stalks and trim the ends. Cut the stalks into 2-inch pieces. Blanch in boiling water 3 minutes or until bright green and crisp-tender when tested with a small knife. With a slotted spoon, remove the asparagus and rinse under cold water to stop the cooking. Add the spaghetti to the boiling water and cook according to the label directions until al dente. Drain.

Meanwhile, in a medium saucepan over medium-high heat, melt the butter. Blend in the flour with a whisk. add the broth and cook for 2 minutes, stirring constantly, until the sauce thickens. Blend in the goat cheese and the lemon peel.

Toss the spaghetti with the asparagus, sauce and half the Parmesan. Serve with the remaining Parmesan and freshly ground black pepper.



Yield: Makes 4 first-course or 2 main-dish servings

Introducing Guest Chef Nanette

Readers, let me introduce you to Guest Chef Nanette - she has lots of great recipes, so tune in this week to see what's in store. Read a little about Nanette below:

I've only been cooking as long as I've been married, and now appreciate the great dinners my mom had ready every night. I cook more out of necessity than fun, but love finding new recipes online. After visiting Southeast Asia, I now love trying foods from that region; each trip to the Asian market is an adventure. For some reason, it always takes me about 5 times long to make anything than the time on the recipe says, so I love cooking things that are quick, simple, tasty, and healthy.

Thanks to Guest Chef Krista!

The next guest chef is coming soon!

Very Best Blonde Brownies by Guest Chef Krista

I found this recipe in a great cookbook called Favorites. They’re always a favorite any time I make them.

¾ cups butter, melted
2 cups brown sugar
3 eggs
1 tsp vanilla
2 ¾ cups flour
2 ½ tsp baking powder
½ tsp salt
1 package white chocolate chips

Mix melted butter and brown sugar. Add eggs and vanilla – mix well. Mix dry ingredients in separate bowl. Add dry ingredients to wet and mix just to combine. Stir in chocolate chips. Pour into greased 9X13 pan and bake for 30 minutes at 350 degrees.

Potato Vegetable Au Gratin from Cooking Light by Guest Chef Krista

This is a great spin on regular mashed potatoes. I also like that if you are counting calories you can keep it light, or you can add more cheese if you don’t care!

5 cups cubed red potatoes (1 ½ pounds)
2 cups broccoli florets
2 cups sliced carrots
1 cup chopped onion
1 cup skim milk
3/4 cup shredded sharp cheddar, divided
½ tsp salt
½ tsp pepper

Preheat oven to 375 degrees. Boil potatoes for 20 minutes or until tender. Drain and partially mash. Steam broccoli, carrots, and onions for 10 minutes. Combine potatoes and steamed vegetables, milk, ½ cup cheese, salt and pepper. Top with ¼ cup cheese. Bake uncovered for 20 minutes. (I probably use twice as much cheese – because you can never have too much cheese!)

Lion House Dinner Rolls by Guest Chef Krista

I’ve tried many roll recipes to try and get the perfect rolls, and this recipe is at the top.

2 cups warm water (110 to 115 degrees)
2/3 cup nonfat dry milk (instant or non instant)
2 Tbsp dry yeast
¼ cup sugar
2 tsp salt
1/3 cup butter, shortening, or margarine
1 egg
5 to 5 ½ cups all-purpose flour, or bread flour

In a large bowl with electric mixer, combine water and powdered milk, stir until milk dissolves. Add yeast, then sugar, salt, butter, egg, and 2 cups flour. Mix on low speed of mixer until ingredients are wet, then for 2 minutes at medium speed. Add 2 more cups flour, mix on low speed until ingredients are wet, then for 2 minutes at medium speed. (Dough will be getting stiff and remaining flour may need to be mixed in by hand.) Add about ½ cup flour and mix again, by hand or with mixer. Dough should be soft, not overly sticky, and not stiff. (It is not necessary to use the entire amount of flour.)

Scrape dough off sides of bowl and pour about one tablespoon of vegetable oil all around sides of bowl. Turn dough over in bowl so it is covered with oil. Cover with plastic and allow to rise in warm place until double in size. I always turn the oven on for a few minutes then turn it off and then put the dough in there. Sprinkle cutting board or counter with flour and place dough on floured board. Roll out and cut rolls into desired shape and size. Place on greased baking pans. Let rise in warm place until rolls are double in size (about 1 – 1 ½ hours).

Bake at 375 degrees for 15 to 20 minutes or until browned. Brush with melted butter while hot. Makes 1 to 1 ½ dozen rolls.

Chicken-Club-Stuffed Potatoes from Southern Living - by Guest Chef Krista

I found this recipe while searching for recipes on the internet. It’s now one of our favorites. They are also really good reheated for leftovers.

4 (8 oz) baking potatoes (2lb)
1 ½ tsp olive oil
2 tsp salt
8 bacon slices
1 cup diced cooked chicken
1 cup shredded Cheddar cheese
1 cup shredded Swiss cheese
½ cup mayonnaise
2 Tbsp minced onion (opt)
1 Tbsp Dijon mustard (I just use regular mustard since I don’t have Dijon)

Rub potatoes evenly with oil; sprinkle with salt. Bake at 425 degrees directly on top of oven rack for 55 minutes or until potatoes are tender and skin is crisp.
Cook bacon in a skillet over medium high heat 7 to 10 minutes or until crisp; drain on paper towels. Crumble bacon.
Cut potatoes in half lengthwise; scoop pulp into a large bowl, leaving shells intact. Stir together pulp, bacon, chicken, ¾ cup each Cheddar and Swiss cheese, and next 3 ingredients.
Spoon mixture into shells; sprinkle with remaining cheeses. Place on an aluminum foil lined baking sheet.
Bake at 400 degrees for 25 to 30 minutes or until thoroughly heated.

Sweet & Sour Meatballs

Sweet and Sour Meatballs
This is a fast easy recipe – especially if your meatballs are pre-made. I’m a huge fan of sweet and sour chicken, but I think the meatballs are fun and give sweet and sour a nice change.

1 can (20 ounces) pineapple chunks
1/3 cup water
3 Tbsp vinegar
1 Tbsp soy sauce
½ cup brown sugar
3 Tbsp cornstarch
1 batch of 30 meatballs
1 large green or red pepper, cut into pieces
Hot cooked rice

Drain pineapple, reserving juice. Set aside. Add water to juice if needed to measure 1 cup. Pour into large skillet. Add 1/3 cup water, vinegar, soy sauce, brown sugar, and cornstarch. Stir until smooth. Cook over medium heat until thick, stirring constantly. Add pineapple, meatballs, and green pepper. Simmer uncovered for 20 minutes or until heated through. Serve over rice.
**You can use recipe for meatballs below, or to make it really easy you can buy meatballs in the frozen food section.


Meatballs

4 eggs
2 cups dried bread crumbs
½ cup finely chopped onion
1 Tbsp salt
2 tsp Worcestershire sauce
½ tsp pepper
4 lbs lean ground beef

Beat eggs in a large bowl. Add the rest of the ingredients, but meat. When everything is mixed together then add beef and mix again. Roll in to 1-inch balls. Bake on ungreased cookie sheet at 400 degrees, 10-15 minutes, turning once. Once meat balls cool, put on clean cookie sheet and put in freezer until they are frozen. Once they are frozen you can put them in a Ziploc freezer bag, and just pull them out of the freezer when you want them. They are also really good in spaghetti sauce.

The Original Chicken Casserole - by Guest Chef Krista

This is one of Brad’s favorite recipes – although yesterday he told me it wasn’t anymore because I use too much celery…I guess I’m going to have to start cutting back on that. This recipe has a lot of steps and dirties a lot of pans – but it is well worth it!! You can cut up the bread a day early so it has a chance to dry out. You can also cook and shred the chicken prior to making the casserole.

INGREDIENTS:

One loaf heavy white bread

4 chicken breasts

5 Tbsp butter, divided

¼ cup flour

3 cups chicken broth

1/2 - 1 c. chopped onion

1 c. chopped celery

1/2 can mushroom soup

Cook four chicken breasts and shred.

Cut up one loaf of heavy white bread in to 1 inch cubes – leave about 3 pieces out so you can use them for bread crumbs. You can cut up bread the day before so it dries out a bit – or you don’t have to. Season the bread with sage, salt, pepper, and poultry seasoning. (Sorry I don’t have exact measurements).

In a saucepan melt 4 Tbsp butter then add ¼ cup flour – stir together. Add 3 cups chicken broth. Stir with wire whisk. Add ½ can mushroom soup. Boil for 5 minutes.

In another saucepan sauté 4 Tbsp butter, 1 cup chopped onion, and 1 cup chopped celery until onion is transparent. Add this mixture to the cubed bread and stir.

Layer in a 9X13 casserole dish - ½ bread cubes, chicken, and gravy – then repeat.

Put 3-5 pieces of bread in blender. Melt 1 Tbsp butter. Mix with bread crumbs and sprinkle on top of casserole.

Bake 350 degrees for 30 minutes or until hot and bubbly.

Cream Cheese Dip - by Guest Chef Krista

My sister-in-law picked up this recipe when she was living in Alabama. It is now one of my favorite appetizers because it is so easy and tastes so good – you can never eat just one bite!

8 oz cream cheese
½ cup mayonnaise
1 cup grated Swiss cheese
2 Tbsp chopped green onion
8 slices bacon, cooked and crumbled
½ cup Ritz crackers, crushed

Bake at 350 degrees for 15-20 minutes, or until hot and bubbly. Serve with tortilla chips or crackers.

Cookbook Contest!

FREE COOKBOOK GIVEAWAY CONTEST!All you have to do is:

1) post on your blog about Tasty Sensations, with a link to the site.

2) leave a comment with a link to your posting, and your first name and state.

**The winner will be randomly selected on June 1!**

Guest Chef Krista

Tasty Sensations Readers!

Let me introduce you to Guest Chef Krista! I have stolen more than a handful of recipes from this cool cook. She rocks and everything she makes rocks. Here's a little bit about her! I'll be posting her favorite recipes throughout the week, so don't forget to check back. And if you're interested in becoming a guest chef, just email me at heidisrecipes@hotmail.com. Until then, happy eating!

A Little Bit About Guest Chef Krista…
One of my favorite hobbies is cooking. I really enjoy sharing and trying new recipes. I hope that you will enjoy these recipes that I have picked out – they are some of my favorites!

Sopapilla Cheesecake

This was yummy and very easy! Tasted a little like fresh churros with cheesecake filling and fresh strawberries.

Thanks to my Grandma Miriam for this recipe! She has a load of great ones, and will hopefully be featured as a guest chef in the coming months!

2 pks crescent rolls

8 oz cream cheese (at room temp)

1 & 1/2 cups sugar (divided)

1 tsp.vanilla

1 cube butter

1 tsp. cinnamon

fresh fruit of your choice (optional)

In a 9x13 pan press and stretch 1 can of the rolls til it covers bottom of pan. Mix cream cheese and only 3/4 c of the sugar and vanilla and spread over the rolls. Then pat the 2nd pkg of rolls on top of this, gently so that it covers the bottom layer. Melt butter and add the other 3/4 c sugar and cinnamon, and pour over and spread out to the edges. Bake at 350 degrees for 25 minutes or til lightly browned.

Cool a bit and then put fruit topping over all. Serves about 10.

Guest Chefs!

I've got several guest chefs lined up! Starting next week! Keep an eye out, and let me know if you want to be one! I'll need the following from you:

• Pic of you in the kitchen (can be funny, can be serious, can be what you wish you looked like - be creative!)
• Your top 5 (or more) recipes - sent to me by email, including title, ingredients, directions, and why you love the recipe. Include a picture if you have one.

This will be fun! And, if you're a lucky guest chef, you might just find some good mail coming your way.

Pineapple & Vegetarian Enchiladas

My blogger friend, Wendi, gave me the idea to try these by enticing me with the words, "If you like pineapple on your pizza, you'll probably love these." Wendi did not disappoint! These were great! Even better than I had hoped. Served with a previously posted hit, the Black Bean and Avocado Salsa. Mmmmmm....A delight for the senses.
I modified and made some pineapple enchiladas (thanks for the idea Wendi!), from the recipe below. I then had 3 huge burrito tortillas left in the pack, so I made another vegetarian version as well. My husband raved about both kinds!

Pineapple Version
1 (15 oz.) can crushed pineapple, drained
1/2 c. sour cream
2 c. shredded colby & monterrey jack cheese, divided
1 (10 oz.) can mild enchilada sauce, divided
5 huge flour tortillas

Vegetarian Version
3 flour tortillas
1 c. shredded zucchini
3/4 c. chopped mushrooms
1/2 c. cheese
1/4 c. sour cream
Preheat oven to 375. In a bowl combine pineapple, sour cream, and 1 c. cheese. Pour 1/4 c. enchilada sauce in the bottom of a 9 x 13 inch baking dish. Fill tortillas with pineapple or vegetarian mixture (or like I did, some of each), roll and place in dish. Pour on remaining enchilada sauce and sprinkle with remaining cheese. Bake for 30 minutes or until bubbly. I like to let the edges really brown up a bit.

Free Williams Sonoma Gift Certificate Contest!

I love free giveaways - and all you have to do is leave a comment and post on your blog! Enter here. You could be the lucky winner of $50 at Williams-Sonoma!

Looking for Guest Chefs!

I know there are lots of you closet cooks out there! I'm looking to start spotlighting a guest chef each week with their favorite recipes. If anyone is interested, or if you know someone who might like to be in the kitchen spotlight, please leave a comment or email me at heidisrecipes@hotmail.com

Guest Chefs will begin in late April!

Perfect Party Cake - Daring Bakers Challenge #2 Completed

I was supposed to post this Daring Baker challenge on March 30, but was out of town, so better late than never!
I made this cake for Easter. It was yummy - I skipped the buttercream frosting, because I like it a little lighter - so I made frosting with cool whip, crushed pineapple and coconut cream pudding mix.

Perfect Party Cake
adapted from Dorie Greenspan's Baking: From My Home to Yours
makes 12 to 14 servings
Cake
9 oz cake flour
1 tablespoon baking powder
1/2 teaspoon salt
10 3/4 fl. oz. buttermilk
4 large egg whites
10 1/2 oz sugar
2 teaspoons grated lemon zest
4 oz unsalted butter, room temperature
1/2 teaspoon lemon extract
Buttercream
7 oz sugar
4 large egg whites
12 oz unsalted butter, room temperature, cut into 1-in pieces
2 1/4 fl. oz. fresh lemon juice
1 teaspoon vanilla extract
For finishing
2/3 cup seedless raspberry preserves
1 1/2 cups sweetened shredded coconut
Preheat the oven to 350 degrees F. Spray or butter two 9" x 2" round cake pans. Line the bottom of each cake pan with a buttered parchment circle.
For the cake: Sift together the cake flour, baking powder, and salt.
Whisk the buttermilk and egg whites together in a separate bowl.
Combine the sugar and lemon zest in a stand mixer bowl and rub together with your fingers until the sugar is moist and smells like the lemon.
Add the butter to the mixer bowl and beat together with the sugar for 3 minutes on medium speed until the mixture is fluffy and light.
Add in the vanilla extract.
Add in the flour and buttermilk mixtures in alternating additions, starting and ending with the flour mixtures. Be sure each addition is fully incorporated before adding the next.
When everything is added beat the batter for an additional 2 minutes.
Divide the batter between the two pans and bake for 30 minutes in the oven or until the tops are set and springy, and a cake tester inserted into the centers come out clean.
Transfer the pans to wire racks and let cool for a few minutes, then flip and unmold the cakes (run a knife around the sides of the cakes if necessary). Peel the parchment off and flip the cakes back over right side up on the wire racks to finish cooling.
The fully cooled cake layers can be wrapped in plastic and kept overnight or frozen for up to 2 months.
For the buttercream: Combine the sugar and egg whites in a medium heatproof bowl and place over a pan of simmering water.
Whisk the sugar mixture constantly over heat until the sugar is dissolved and the mixture looks smooth and shiny, about 3 minutes.
Remove mixture from heat and pour into a stand mixer bowl. Whisk on medium speed for about 5 minutes until the mixture has cooled.
Switch to the paddle attachment and with the speed on low, add the butter a few pieces at a time, beating until smooth.
When all the butter has been added, beat the buttercream on medium-high speed for about 6-10 minutes until it is very thick and smooth.
Add in the lemon juice and beat until combined. Add in the vanilla.
The buttercream is ready to be used. Place a piece of plastic wrap against the surface until you are ready to use it to prevent it from drying out.
To assemble the cake: Using a sharp serrated knife, slice each cake layer horizontally in half - Stir the raspberry preserves until it is loose and spreadable.
Place a layer on a cardboard cake round, cut side up. Spread about a third of the raspberry preserves on the cake layer.
Spread a layer of buttercream on top of the preserves. Top with a second cake layer. I found that if you have problems with this, you can spread the buttercream on a second cake layer and flip it over onto the preserve-covered layer - but you have to be very careful doing this or you'll break your cake layer!
Spread preserves and buttercream on the second cake layer as you did with the first. Top with a third cake layer.
Spread preserves and buttercream on the third cake layer as you did with the second. Top with the last cake layer, cut side down.
Use the rest of the buttercream to frost the sides and top of the cake.
Press the coconut over the sides and top of the cake.
The cake is best served a couple of hours after it is assembled to let the flavors develop. You can refrigerate it for up to 2 days, but be sure it is well covered or the cake will dry out. You should also let the cake come to room temperature before you serve it as it does not taste as good cold.

"Em's Cinnamon Rolls"

These are sooooo good! We found it on allrecipes, and modified it a bit.

INGREDIENTS
1 cup warm milk

2 eggs, room temperature
1/3 cup butter (slightly salted), melted
4 1/2 cups bread flour
1 tsp salt
1/2 cup white sugar
2 1/2 tsp yeast

3/4 cup brown sugar, packed
1 3/4 TBS ground cinnamon
1/3 cup butter, softened

1 (4 ounce) package cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1 tsp vanilla extract
1/8 tsp salt

DIRECTIONS
Put warm milk and yeast in bowl to bubble for 5 min. Scramble eggs. Place in bowl with remaining ingredients, add yeast mixture. Mix all together, knead well (5-10 min) and let rise in bowl once. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.

Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls - we suggest using floss to make 12 equal rolls . Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F.

Bake rolls in preheated oven until golden brown, about 15 minutes - we suggest covering them with tin foil halfway through to prevent overbrowning. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.