Memories of the School Cafeteria: Chili and Cinnamon Rolls

Saturday, September 25, 2010

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)

Southern Living Christmas 2010

Well, here is the newest and most exciting addition to my cookbook collection.  Did I mention I have a somewhat unhealthy obsession with cookbooks?  Oh well, there are worse things that I could obsess over, right?  Anyway, I'm so excited to dive into some of these recipes.  There are hundreds of divine recipes and crafts in the 2010 Christmas book.  Where will I begin?  Go get yours.  You won't be disappointed.

Chicken Noodle Soup & Mom's Peanut Butter Cookies = LOVE

Sunday, September 19, 2010




There is a beautiful chill in the air today.  I love fall and am looking forward to enjoying a change of seasons this year. We went to the apple orchard today so I probably should be making an apple pie or something, but today, I'm craving something something warm and comforting.  What screams comfort food more that a bowl of Chicken Noodle soup?!  I've been making this Chicken Noodle Soup since my daughter was little.  It was something that she would eat so we had it quite often.  It makes a big pot so you can count on enjoying the leftovers for awhile.

Chicken Noodle Soup

You'll need:
1 1/2 lbs. chicken (I like dark meat so I use boneless, skinless thighs)
A large package of egg noodles (We like the Reames Homestyle, but I've used regular egg noodles before and it's just as tasty)
1 can cream of chicken soup
1 can chicken broth
1/2 medium onion, chopped
3 stalks celery, chopped
1 tsp parsley
1-2 tsp pepper
salt to taste
stick of butter

Place the chicken in a large pot. Add water to cover by about 2 inches.  Bring to a boil, then reduce heat and cook for about 20-30 minutes.  Remove the chicken from pot.  Don't worry if it's still a little pink, it will go back in the pot to cook longer.  To the pot of water, add the can of chicken broth and the chopped veggies.  Continue to cook over medium heat so the veggies cook.  Cut the chicken into bite-size pieces, then return them to the pot.  Add the bag of noodles.  Add the parsley and pepper.  Once the noodles are cooked, stir in the can of cream of chicken soup and the stick of butter.  Add salt to taste.  Continue to stir until the butter is melted and the soup is heated through.

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These are my favorite Peanut Butter Cookies EVER!  These are the Peanut Butter Cookies I grew up on, and the ones that I will forever measure all other Peanut Butter Cookies by.  Thanks Mom!!

Mom's Peanut Butter Cookies
You'll need:
1 c. shortening (like butter-flavored Crisco)
1 tsp. vanilla
1 c. white sugar
1 c. brown sugar
2 eggs, beaten
1 c. peanut butter
 3 c. flour
1/2 tsp. salt
2 tsp. soda

Cream sugars with shortening.  Add remaining ingredients. Roll into 1-inch balls and flatten slightly with a fork.  Bake for 11-13 minutes at 375 degrees.

Best when served with a glass of cold milk!

Happy Fall, Y'all!! 
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