Roasted Potatoes

5-8 red potatoes
3 carrots sliced
1/4 of an onion
1 ½ cups frozen green beans
¼ cup olive oil
2 TBS dried parsley
2 TBS ranch powder
2 tsp season salt

Cut up all vegetables into small bite size pieces... add all spices and oil and mix well until all vegetables are covered. bake covered for 20-25 minutes or until potatoes are tender.

Jeny’s Onion Chicken

4chicken breast or 8-10 tenders
1 pack of French Fried onions
2 TBS ranch powder dressing
1 TBS Cajun seasoning
2 eggs well beaten
2 TBS dried parsley

Beat eggs very good. Crush french fried onions add all the dry spices and stir well. Dip chicken in eggs then dip in onion mixture, sprincle extra onions over the top of chicken. Bake on 400 for 15 – 20 minutes covered until well cooked uncover and cook additional 5 minutes until golden.

Cinnamon Rolls with Cream Cheese Glaze

Ingredients

DOUGH
• 1 cup whole milk
• 3 tablespoons unsalted butter
• 3 1/2 cups (or more) unbleached all purpose flour, divided
• 1/2 cup sugar
• 1 large egg
• 4 1/2 teaspoon rapid rise dry yeast
• 1 teaspoon salt
• Nonstick vegetable oil spray
FILLING
• 3/4 cup (packed) golden brown sugar
• 2 tablespoons ground cinnamon
• 1/4 cup (1/2 stick) unsalted butter, room temperature
GLAZE
• 4 ounces cream cheese, room temperature
• 1 cup powdered sugar
• 1/4 cup (1/2 stick) unsalted butter, room temperature
• 1/2 teaspoon vanilla extract
• ¼ cup fluff marshmellow cream


Preparation

CRUST
• Combine milk and butter in glass measuring cup. Microwave on high until butter melts and mixture is just warmed to 120°F to 130°F, 30 to 45 seconds. Pour into bowl of stand mixer fitted with paddle attachment. Add 1 cup flour, sugar, egg, yeast, and salt. Beat on low speed 3 minutes, stopping occasionally to scrape down sides of bowl. Add 2 1/2 cups flour. Beat on low until flour is absorbed and dough is sticky, scraping down sides of bowl. If dough is very sticky, add more flour by tablespoonfuls until dough begins to form ball and pulls away from sides of bowl. Turn dough out onto lightly floured work surface. Knead until smooth and elastic, adding more flour if sticky, about 8 minutes. Form into ball.
• Lightly oil large bowl with nonstick spray. Transfer dough to bowl, turning to coat. Cover bowl with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 2 hours.
FILLING
• Mix brown sugar and cinnamon in medium bowl.
• Punch down dough. Transfer to floured work surface. Roll out to 15x11-inch rectangle. Spread butter over dough, leaving 1/2-inch border. Sprinkle cinnamon sugar evenly over butter. Starting at 1 long side, roll dough into log, pinching gently to keep it rolled up. With seam side down, cut dough crosswise with thin sharp knife into 18 equal slices (each about 1/2 to 3/4 inch wide).
• Spray two 9-inch square glass baking dishes with nonstick spray. Divide rolls between baking dishes, arranging cut side up (there will be almost no space between rolls). Cover baking dishes with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until almost doubled in volume, 40 to 45 minutes.
• Position rack in center of oven and preheat to 375°F. Bake rolls until tops are golden, about 20 minutes. Remove from oven and invert immediately onto rack. Cool 10 minutes. Turn rolls right side up.
GLAZE
• Combine cream cheese, powdered sugar, butter, and vanilla in medium bowl. Using electric mixer, beat until smooth. Spread glaze on rolls. Serve warm or at room temperature.