Sandy's Orange Jello Salad

Cook until Thick:
1 3-ounce box cook and serve vanilla pudding
1 3-ounce box cook and serve tapioca pudding
1 3-ounce box orange jello
2 cups water

When cook add:
1 can mandarin oranges
1 can pineapple
2 bananas, sliced
1 carton 8 ounce cool whip

Makes a large jello salad.

Cinnamon Rolls

from Tonya Ferrin

2 1/2 cups hot water
1/2 cup butter, softened
2 tsp. salt
2 eggs
1/2 cup powdered milk
1/2 cup sugar
2 T. yeast
6 cups flour (more or less)

2 pounds brown sugar
2-3 tsp. cinnamon
1 1/2 cups butter
1 1/4 cups pecans, chopped (optional)

1 8-ounce package cream cheese
1 tsp. vanilla
2 pounds powdered sugar
1/4-1/2 cup milk

1. Add hot water into mixing bowl with kneading hooks. Add (in this order): powdered milk, butter, eggs, sugar, salt, 4 cups flour, and yeast. Beat for a few minutes.
2. Add an additional 2 cups flour. Slowly add flour until dough slightly pulls away from bowl (want as sticky as possible, while still handleable).
3. Turn on high and knead for 5 minutes. Transfer to a large bowl that has been coated with pam. Cover and let rise until doubles in size (about 20-30 minutes).

***While dough is rising, prepare filling***
4. in a quart size pan, add brown sugar, butter and cinnamon. Melt and stir. Add pecans if desired. Keep warm on low heat to maintain spreadability.
5. Roll out half of the dough at a time on a floured board. Roll into a rectangle, spread with half the filling, and roll. Slice into approximately 1" portions.
6. Arrange in pan and allow to rise until double in size. Bake for 18-20 minutes at 375*
7. While baking make the icing. In a mixer combine cream cheese, powdered sugar, vanilla, and 1/4 cup milk. Add enough milk to make the icing easy to spread.
8. Let cinnamon rolls cool for 5 minutes before icing.

Salad with Swiss

Salad we had at Marci's
For the Salad:
1 head red leaf lettuce
1 head ice burg lettuce (or 2 heads red leaf)
1 bunch spinach (or 2/3 bag pre-packaged spinach is easier)
3/4 lb. swiss cheese (grated)
1/2 of a purple onion (chopped)
1 small can mandarine orange (drained)
1/2 lb. bacon (cooked and crumbled) If you have to you can use "real bacon bits" but cooking and crumbling your own bacon is yummier
approx.
1 cup sliced red grapes (You can use as many or as few as you want)
3/4 cup sliced almonds
1/3 cup sugar

For the Dressing:
3/4 TBS poppy seeds
1/3 cup white vinegar
3/4 cup oil
1/3 cup sugar
2 TBS mustard
3/4 tsp salt
1/4 cup grated onion


Cook almonds in sugar over medium heat until sugar is melted. Stir constantly and don't scorch the sugar.
Cut chop and toss everything together.
Blend or shake dressing. Toss in dressing right before serving.