Memories of the School Cafeteria: Chili and Cinnamon Rolls

Most people probably don't have fond memories of the lunches at their school cafeteria, but then most people didn't have Mrs. Brewer cooking their school lunches.  Most of the meals were great, but there was always one day when the cafeteria seemed busier than usual.  It was a day when no one packed a PBJ and chips.  Yes, my friends, that was the day that chili and cinnamon rolls were on the school lunch menu.  Oh, so good!  And apparently very popular here in Nebraska as one of the local fast-food stores now has a chili and cinnamon roll combo on the menu.  I never saw this in Texas.  Texans could learn something here. 

So, here is my recreation of this delicious combo.  It must be served together.  That's not an option; it's an order.  Just a couple of side notes...this is not a spicy chili but it is a great basic recipe.  Feel free to doctor it up with jalapenos.  I also will probably not add the cinnamon next time.  Just my opinion.  You might love it.  Now the cinnamon rolls are divine; so caramely and yummy.  No one will ever know you used frozen dough, I promise.  Enjoy!  :-)

Oh, and a shout-out to Mrs. Brewer and all of the other lunch ladies across America.  Thanks for the memories!!

~Ranch Chili~
You'll need:
2 lbs. extra-lean ground beef
1 T. dry minced onion or 1/2 c. diced fresh onion
1 tsp. fresh ground pepper
1-2 tsp. salt
2 T. flour
1 T. sugar
1 46-oz. can tomato juice
1 c. water
2 T. chili powder
1/2 tsp. cayenne pepper (optional)
1/4 tsp. ground cinnamon or 1/2 cinnamon stick
2 cans dark red kidney beans, undrained

In soup pot, brown hamburger with onion, salt and pepper. Add flour and sugar; cook 2-3 minutes. Add tomato juice and water; stir. Add remainder of ingredients and bring to simmer. Remove cinnamon stick before serving. Serve hot with shredded cheddar cheese and crackers.
(adapted from recipe in Nebraska Life magazine)

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~Caramel Cinnamon Rolls~
You'll need:
12 frozen unbaked cinnamon rolls
1/2 stick butter
2 c. brown sugar
1/2 c. heavy cream
1/4 tsp. cinnamon
1/2 tsp. real vanilla
1 c. chopped pecans (optional)

Butter or spray 9x13" cake pan. Melt butter; add sugar and cream in sauce-pan. When mixture comes to a boil, remove from heat and add cinnamon and vanilla. Pour mixture in prepared cake pan and spread evenly. Place frozen cinnamon rolls in pan. Cover with greased plastic wrap and set aside in warm place. Let dough rise according to package directions (3-4 hours).
Preheat oven and bake at 350 degrees on middle rack for 20 minutes or until rolls are golden brown. Remove from oven and immediately flop rolls onto cookie sheet, scraping all of the caramel from bottom of pan.
Eat as soon as the rolls are cool enough to bite into.
(adapted from a recipe in Nebraska Life magazine)