APRIL Exchange

Hi ladies,
The next exchange will be Tuesday, April 13th at 7pm at my house.

17603 Sierra Creek Ln.

Let me know if you can make it!

Erin

Orange Rolls

Grandma Theobald's ORANGE ROLLS

SCALD then let cool: 1 C. milk
1/2 C. butter
1/2 C. sugar

DISSOLVE together: 1/3 C. warm water
1 yeast cake
1 tsp. sugar (let mixture rest about 5 minutes)

Add yeast mixture to COOLED MILK mixture (milk should be cooled enough so
"NOT" hot to the touch) I put the milk in a bowl and then set the bowl in a
larger bowl of ice to cool the milk faster. If the milk is "too" hot it will
kill the yeast and your dough will not raise!

Add 2 beaten eggs and 4 C. flour and stir. ( I add about 1/2 Cup more flour
is dough seems too sticky)

Cover dough with a dish towel and let rise until double in size.

Roll out dough to 1/2 inch thickness. (like you would for cinnamon rolls)
Spread orange sauce over evenly, roll up and slice about 1 inch thick.
Place in greased muffin tins to bake. Let rolls rest about 1/2 hour before
baking.



ORANGE SAUCE:

GRATED RIND OF 2 ORANGES OR 2 TLB.
1/2 C. BUTTER
1 C. SUGAR

Cook in small skillet, let sauce bubble 1 minute, then pour immediately over
dough. Bake 350 degrees 15-20 minutes (makes 24)

Honey Mustard Chicken

Makes two meals for six people, three meals for four or four meals for three people!

12 skinless, boneless chicken breast halves
salt and pepper to taste
1 cup honey
1 cup prepared mustard
2 tsp dried basil
2 tsp paprika
1 tsp dried parsley

Preheat oven to to 350F. In a 9x13 baking dish, lightly greased, place chicken breasts. In a small bowl, combine honey, mustard, basil, paprika and parsley, mixing well. Pour half of mixture over chicken, using a spoon to make sure that all the chicken has some sauce on top to prevent chicken from drying out. Lightly cover with tin foil. Bake for 30 minutes, remove foil and turn chicken over. Pour remaining sauce over chicken and cook for 10 minutes or until chicken is cooked.

Allow to sit for 10-15 minutes, then divide chicken into appropriate freezer containers for the servings you desire (makes 2 meals for six people; 3 meals for four people; or four meals for three people). Allow to cool and freeze.

On cooking day, thaw completely in fridge (take it out the night before or morning of). In a preheated 350F oven, cook for 20-45 minutes depending on number of breasts, or until completely hot throughout. Serve!

Double Grilled Aloha Quesadillas

Double Grilled Aloha Quesadillas

4 boneless, skinless chicken breasts
6 Tbsp olive oil
2 Tbsp apple cider vinegar
1 Tbsp honey
1/3 c. fresh cilantro, finely chopped
2 cloves garlic, finely chopped
¼ tsp salt
1/8 tsp pepper
1 c. pineapple, finely chopped
½ c. kiwi, finely chopped
½ c. mango, finely chopped
½ c. red onion, finely chopped
8 large flour tortillas
3 c. Monterrey Jack cheese, shredded

In a large bowl, whisk together 4 tablespoons olive oil, vinegar, honey, cilantro, garlic, salt & pepper until well combined. Add pineapple, kiwi, mango & red onion to bowl and lightly toss fruit to coat. Measure out about 1 cup of fruit mixture and pour into a large re-sealable plastic bag. Drain off any excess liquid from remaining fruit mixture and add to fruit in bag. Place chicken breasts in bag and lightly toss to coat. Marinate in refrigerator 30 minutes to 1 hour. Wash hands. Cover remaining fruit mixture and place in refrigerator until ready to use.
Pre-heat grill to medium high. Remove chicken from marinade. Discard leftover marinade. Grill chicken 7 to 10 minutes per side or until done (internal temp 180 degrees F). Remove from grill, cool slightly then coarsely chop.
Brush one side of each tortilla with 2 Tbsp olive oil. Place tortillas on work surface, oiled side down. Sprinkle half of cheese evenly over five of the tortillas. Top cheese with chicken pieces. Using a slotted spoon, spoon 1 to 2 tablespoons reserved fruit mixture over chicken. Sprinkle with remaining cheese, then top with remaining flour tortillas, oiled side up. Grill quesadillas 1 to 2 minutes per side or until cheese has melted and quesadillas are heated through.
Serving suggestion: Serve with any remaining fruit salsa & sour cream. Refrigerate leftovers.
Texas Fixin's Cookbook, pg 1

A Thought

I know most of you have already made your meals, darn you people who don't procrastinate :) Anyway, I thought it would be a nice gesture if we made additional meals for Cherie Black. For those of you who don't know, Cherie had her baby last Tuesday morning via emergency c-section. She is doing well, but baby Charlie is in the NICU. He has had to have two platelet transfusions and they aren't sure what is going on with him. His liver doesn't seem to be functioning properly. Anyway, they are constantly at the hospital, so hot meals are kind of hard to do, but I thought freezer meals might be nice so that they could cook them whenever they are back at home.

If you have already made your meals, then don't worry about it, but if you haven't, maybe consider doing an extra one. Thanks ladies!

Erin