General Conference Cinnamon Rolls

Submitted by Katie Griffin

I'm not exactly sure when my mom started this tradition but every 6 months when General Conference would come around she would make a yummy treat. This started as cinnamon rolls and eventually evolved to Monkey Bread (both so delicious). I decided this would be a tradition that I would carry on. Who can stand not to when the rewards of this work are so delicious?!?!

This is my mother-in-laws recipe and Jared won't have them any other way. Here's the wonderful recipe:

Annette's Amazing Cinnamon Rolls
Mix 1/2 c warm water and 2 T yeast and let it rise for about 10 minutes
Beat together 1 1/2 c lukewarm milk, 1/2 c sugar, 1/2 c shortening, 2 eggs, 2 t salt, and yeast.
Add flour 1 cup at a time until you've added 7 to 7 1/2 c total.
Knead the dough until it's smooth, soft, and elastic.
Cover the dough and let rise for about an hour, until it doubles in size.
Punch down the dough and divide it in half. Roll it out into two large rectangles.
Spread butter (not margarine...IMPORTANT!) on the dough going all the way to the edges. Cover in brown sugar (I go all the way to the edges except for leaving about 1 1/2 inches on one long side of the rectangle so that it will stick when I roll it). Sprinkle with cinnamon.
Roll the dough and use floss to cut into 2-3 inch rolls.
Put rolls on a cookie sheet, cover and let rise for about 20-30 minutes.
Bake at 350 degrees for 10-15 minutes (until the tops are just barely starting to brown....this ensures gooeyness in the middle!)
Cover with frosting right out of the oven....YUMMMMM!

Chinese Noodle Dinner

Submitted By Jana Cannon

Chinese Noodle Dinner

1 can Cheddar cheese soup

1 can cream of chicken soup

2/3-1 can full of milk

garlic salt to taste

a dash of soy sauce

1 can chunk chicken, drained

1 can water chestnuts (sliced or cut the whole into chunks)

Put everything in a big pot and cook until warmed through. Serve over crunchy Chinese noodles.

Grandma Betty's Zucchini Brownies

Submitted By Amanda Hancock

Grandma Betty’s zucchini brownies
2 c. flour
1 1/2 c. sugar
1 tsp. salt
1 1/2 tsp. baking soda
1/3 c. cocoa
1/2 c. oats
2 tsp. vanilla
1/2 c. vegetable oil
2 c. blended zucchini

Combine dry ingredients. Add wet ingredients. Mix it up. Bake in a greased 9x13" pan at 350* for 30+ minutes. Make sure it's done in the middle. Let cool.

For the icing [fudge ;) ] on top:

1 c. sugar
5 Tbsp butter or margarine
1/3 c. milk

Combine these in a pan, bring to a boil, and stir constantly for 1 minute. Remove from heat and stir in:
1 16-oz. package milk chocolate chips.

Pour icing over brownies while the icing is still warm. 

BOM Challenge, Week 34

Zucchini Soup

Submitted By Jody Waters

Zucchini Soup

1 cup chopped onions
2 T. butter (she usually uses 1 T)
3 cups sliced zucchini
2 cups chicken broth
1/4 t. salt
1/8 t. pepper
½ cup half-and-half (she often substitutes with regular milk and still think it tastes very yummy)
1 cup grated cheddar cheese (optional)
1/2 cup sour cream (optional)
4 slices bacon, cooked until crisp, then crumbled


In a large saucepan cook onions in melted butter until tender. Add sliced zucchini and chicken broth and bring to a boil. Simmer until tender (about 15 min.) Add salt and pepper. Cool slightly. Pour mixture into blender and puree it. Stir in half-and-half (or milk). Return to saucepan and reheat, but do not boil. Garnish with grated cheese, sour cream, and bacon bits. Makes 6 servings.

September 2011 Newsletter

BOM Challenge, Week 33