Easy Cream Chesse Frosting

8 oz. Cream Cheese
1/2 cup butter
1tsp Vanilla
3-3 1/2 cups powdered sugar

Beat cream cheese, butter and vanilla until fluffy, mix in powdered sugar one cup at a time. Add more powdered sugar if it needs to be stiffer.

Mom's Cinnamon Rolls

Mom's Cinnamon Rolls:



1 Tbsp yeast
1/2 c. warm water
1 tsp. sugar

Mix ingredients in a bowl and set aside

1/4 cup sugar
1/4 cup oil
2 tsp. salt
2 cups hot water
6-7 cups flour

Use a mixer with dough hooks. In large mixing bowl, add suger, oil, salt and hot water. Mix. Add 3 cups flour mixing each one into the mixture. Add yeast mixture and the remainder of the flour. Mix well until dough forms a ball shape. This is all the kneading this recipe needs.

Let the dough rise and then stretch out into a rectangular oval shape. Butter one side of dough with softened butter (not melted!) Then, combine cinnamon, brown sugar and a little white sugar (just guess on the amount) Spread over butter on dough. Roll dough up and cut into small (about 1/2"-1") slices. Place slices on a cookie sheet, and let raise. Cook for 12 minutes or until golden brown at 350 degrees. Frost with frosting and enjoy!

Crock pot Fajita chicken

I made this recipe up the other day, it turned out pretty good, so I thought I'd share it:

In a crock pot combine

Finely chopped onion
Chopped Green Pepper
A couple garlic cloves, crushed
Chopped cilantro
A few chicken breasts
Fajita seasoning mix with some water.

Cook on low all day, or High for a few hours (until chicken is cooked through)

You can serve it over rice, or eat it just the way it is.

Crock Pot Balsamic Italian Chicken

Crock Pot Balsamic Italian Chicken

Ingredients

* 8 boneless skinless chicken breasts
* 1 cup balsamic vinegar
* 1/4 cup sugar
* 2 teaspoons garlic salt
* 1 (1 ounce) packet Italian salad dressing mix

Directions

Put chicken in bottom of crock pot.

Mix all other ingredients together, and then pour over chicken.

Cook on low for 4-6 hours.

Yummy Tomato Soup

1 can tomato soup
1 soup can milk
1 can italian seasoned tomatoes
1/2 cup sour cream
Shredded cheese

Mix ingredients together, heat thoroughly, and enjoy!

2 Step Pumpkin Cheesecake

2-step Pumpkin Cheesecake Recipe

Category: Pumpkin Cheesecake

Serves/Makes: 6 | Difficulty Level: 3 | Ready In: 2-5 hrs

Ingredients:

1 package (8 oz. size) cream cheese, softened

1 cup canned pumpkin

1/2 cup sugar

1/2 teaspoon pumpkin pie spice

1 container (8 oz. size) cool whip

1 prepared 9" graham cracker crust

Directions:

Beat cream cheese, pumpkin, sugar and pumpkin pie spice in large bowl with wire whisk or electric mixer until smooth. Gently stir in whipped topping. Spoon into crust.

Refrigerate three hours or until set. Garnish as desired.

Cheescake Factory Pumpkin Cheesecake

Cheesecake Factory Pumpkin Cheesecake

Crust:

1 1/2 cups graham crumbs

5 Tbsp. butter, melted

1 Tbsp. sugar

Filling:

3- 8oz.pkgs. cream cheese, softened

1 cup sugar

1 tsp. vanilla

1 cup canned pumpkin

3 eggs

1/2 tsp. cinnamon

1/4 tsp. nutmeg

1/4 tsp. allspice

Whipped Cream

Mix crust ingredients together, just till coated and crumbly. Press onto the bottom and 2/3 up the sides of an 8" springform pan. Bake for 5 min. at 350. Set aside.

Combine cheese, sugar and vanilla in large bowl, mix until smooth with an electric mixer. add pumpkin eggs, and spices, beat till smooth and creamy. Pour into the crust. Bake for 60-70 min. or till the top turns a bit darker. Remove from oven and allow to come to room temperature, then refrigerate. After it has thoroughly chilled, remove the pan sides and cut. Serve with whipped cream.