Orange Bow-Knot Cinnamon Rolls

*recipe from Barbara Burningham*

(yields 3-4 dozen)

Dough:

2 cups warm water

2 TBSP yeast

3/4 cup oil

3/4 cup sugar

5 eggs, beaten

2 tsp salt

8 1/2 cups flour

Dipping Mixture:

1 1/4 cups butter

3 cups sugar

6 TBSP cinnamon

Glaze:

3 cups powdered sugar

1/3 cup orange juice

Milk

1) Preheat oven to lowest setting, then turn off. 

2) Mix all ingredients in stand mixer (or spoon) until combined (dough will be sticky). Place dough in greased bowl, spray top of dough with cooking spray, then lay plastic wrap over the dough. Place in warm oven (with the temperature turned OFF) for about 1 hour, or until the dough doubles in size.

3) Melt 1 1/4 cups of butter in microwave or on the stove. Mix 3 cups sugar and 6 TBSP cinnamon in a bowl. Set aside.

4) Roll out dough on a large floured surface. Brush some of the melted butter on the rolled out dough with a basting brush until the top layer of dough is covered, then sprinkle some of the cinnamon/sugar mix over top of the butter.

5) Carefully fold the dough in half once.

6) Repeat brushing butter on the top of the folded dough, and sprinkle part of the cinnamon and sugar.

7) Carefully fold the dough in half one more time. Roll out dough once more to about 1/3 inch thick. 

8) Using a pizza cutter, cut strips of dough about 1 inch wide and 4 inches long.

9) Take one strip of dough, dip it into the melted butter (making sure the dough strip is coated in butter), then coat it in the cinnamon and sugar mixture. Tie dough strip into a knot, and place on a greased pan. Repeat process with each strip of dough.

10) Let rolls rise for 45 minutes.

11) Bake rolls at 350º for 15-20 minutes. **Using a baking mat (such as Silpat) will help prevent any burning on the bottoms of rolls

12) Move rolls to cooling rack, cover with glaze, and let cool.

Mississippi Roast

Original recipe found here

• 3-6 lbs Chuck Roast, cut into 1 pound chunks of even thickness
• 1 Tbsp vegetable oil
• 9 pepperoncinis, whole or chopped
• 2 TBSP pepperoncini juice from the jar
• 3/4 cup Low Sodium Beef Broth
• 1 (1 oz) packet Dry Ranch Dressing Mix
• 1 (1 oz) packet Au Jus
• 1/2 stick of butter

For Gravy

• 3 Tbsp Flour
• 3 Tbsp Softened Butter, unsalted

Brown the meat (this stage is optional):

1. Turn pot on Sauté mode (normal). When the display reads "Hot" add the oil.
2. When oil heats up, place meat in one layer into the pot and don't move it for 5 full minutes (Don't brown for less than that).
3. Turn meat over and cook for another 5 full minutes.
4. Remove the meat to foil or a dish you can cover. Wrap it to keep it warm.
5. Deglaze the pot: Add onion to pot and stir, add a bit of the beef broth or a small amount of water if there is not enough moisture to loosen the brown bits from the bottom of the pot. Stir, scraping the bottom of the pot until the bottom is free of the stuck on brown bits.
6. Add the pepperoncinis and their juice, beef broth, au jus and ranch packets, and butter. Stir to combine.
7. Turn off the sauté mode.
8. Add the meat back into the pot.
9. Close the pressure cooker lid, and set for 60 minutes on HIGH pressure.
10. When timer goes off, let the pressure release naturally for 15 minutes (this just means you just let it sit in the pressure cooker without doing a single thing to it yet). After the 15 minutes, release the rest of the pressure manually. 

11. Open the lid and remove the roast onto a plate and cover.

12. Turn the Sauté function back on.

13. Mix the flour and butter together until well combined.

14. When the liquid is starting to simmer, add the mixture to the pot, stirring well until thickened. Then turn off the pot.

Serve with gravy on the side OR put the roast back into the gravy and shred it. 

Creamy Spinach Chicken

Original recipe found here

3-4 chicken breasts, cut length-wise to make 6-8 thin breasts

16 oz bacon, broken into small pieces

4 TBSP butter

2 tsp minced garlic

1 cup heavy cream

4 oz cream cheese

9 oz fresh baby spinach

3/4 cup shredded mozzarella cheese

salt to taste

1) Preheat oven to 375* F

2) Spray 9x13 inch pan with cooking spray, then lay pre-cut chicken into pan without overlapping.

3) Cut bacon into bite size pieces and cook in frying pan. Remove bacon from grease, and set aside on a paper towel. Remove bacon grease from pan.

4) Using the same frying pan you used for the bacon, melt butter on medium heat, then add garlic. Saute for about 1 minute. 

5) Pour in heavy cream and cream cheese and whisk until cream cheese has melted and its a smooth sauce. 

6) Add baby spinach to cream sauce and stir (still over medium heat) until spinach wilts.

7) Sprinkle bacon crumbles evenly over the chicken breasts, the pour the spinach & cream sauce over top of bacon and chicken. Sprinkle mozzarella cheese over top.

8) Cook for about 30 minutes. Let cook for 5-10 minutes before serving.

**Serve over rice or red mashed potatoes