Serving Size : 12

Categories : Rolls

INGREDIENTS:

DOUGH

1/4 cup warm water, 1 cup milk — room temperature

1 large egg — beaten, 1/4 cup butter — softened,

1 tablespoon sugar

1/2 teaspoon salt, 4 cups all purpose white flour

1/2 package instant vanilla pudding mix (3.4 oz box)

1 tablespoon bread machine yeast FILLING 1 cup brown sugar

— packed 1 tablespoon cinnamon, 1/4 cup butter — softened

CREAM CHEESE CINNAMON FROSTING, 1/2 teaspoon cinnamon

4 ounces cream cheese — softened, 1/4 cup butter — softened

1/2 teaspoon vanilla, 1/2 tablespoon milk, 1 1/2 cups powdered

sugar

*********

Preparation Instructions: Dough; (Add the dough ingredients,

in the order listed, to the bread machine and prepare using

the dough setting. On a lightly floured surface, roll out to an

18″ by 30″ rectangle. The dough can also be handmade. If you

use regular yeast, you may want to let the rolls proof for

15-30 minutes after assembly). Filling In a small bowl, mix

brown sugar and cinnamon. Spread the softened butter over the

dough and evenly sprinkle on the sugar and cinnamon mixture.

Starting at the long edge of the dough, roll up tightly. Mark

the roll every 2 inches. With a thread cut the roll by placing

the thread under the roll at your mark, crisscross over and

pull to cut. Place rolls into greased 8″ or 9″ baking pans 2″

apart. Cover and let rise in a warm, draft free place until

almost double, approximately 1 hour. After rising, rolls should

be touching each other and the sides of the pan. Bake at 350

degrees F. for 15 to 20 minutes, or until golden brown. Cream

Cheese Cinnamon Frosting In a small bowl, mix cream cheese,

butter, vanilla and milk. Add powdered sugar and cinnamon and

mix until smooth. Spread on warm rolls and serve immediately.

This recipe has been adjusted so that the dough can be prepared

in your bread machine. These will taste most like the originals

if you use Makara Cinnamon (available at the Cinnabon Stands)

instead of conventional powdered cinnamon from the supermarket.

Church’s Fried Chicken

Recipe By :

Serving Size : 3 Preparation Time :0:00

Categories : Chicken Sandwiches

Salsa

Amount Measure Ingredient — Preparation Method

——– ———— ——————————–

—–WALDINE VAN GEFFEN VGHC42A—–

1 tablespoon Sugar

1 1/2 cups Self-rising flour

1/2 cup Cornstarch

3 teaspoons Seasoned salt

2 teaspoons Paprika

1/2 teaspoon Baking soda

1/2 cup Biscuit mix

1 Env Italian Dressing Mix

1 Env Onion soup mix

—–TO USE—–

2 Eggs — mix with

1/4 cup Cold water

1 cup Corn oil

Combine all ingredients in a 4-cup container. Mix to blend the

ingredients thoroughly. Store tightly covered at room temperature up to

3 months. TO USE-Dip the chicken pieces in egg mixture and then into

dry coating mix and back into egg to coat the pieces evenly but lightly

and finally back into dry mix. Have oil piping hot in heavy skillet.

Brown pieces skin-side down for 4 to 6 minutes. Use medium high heat.

Turn and brown underside of pieces a few minutes. Transfer to an oiled

or Pam-sprayed 9×12x2 pan. Cover pan in foil, sealing it on only 3 side

of pan. Bake 350~ for about 45 to 50 minutes. Remove foil. Bake another

5 minutes just to crisp the coating. Serves 4

Categories: Cookies

Yield: 4 dozen

2 c Flour

1 ts Baking soda

1/4 ts Salt

1 c Butter; unsalted, softened

3/4 c Brown sugar

2 Eggs; lightly beaten

2 ts Vanilla

1 ts Almond extract

2 c Coconut; shredded

12 oz Chocolate chips

1 1/2 c Almonds; lightly salted

-dry roasted, finely chopped

Preheat the oven to 300. In a small bowl, whisk together the flour,

baking soda and salt. In a medium bowl, whisk together the flour,

baking soda and salt. In a medium bowl with an electric mixer, cream

the butter and sugars. Beat in the eggs, vanilla and almond extract.

Mix on low speed until blended. Add the flour mixture and mix just

until blended; do not overmix. add the coconut, chocolate chips, and

almonds and stir just until blended. Drop the dough by rounded tbsp

2″ apart onto an ungreased cookie sheet. Bake for 18 to 20 minutes.

Chili’s Twisted Lemonade Twist

1 oz Sauza Commemoritiva Tequila

? oz Cointreau

? oz Presidente Brandy

? oz Rose’s lime juice

1/3 cup sweet & Sour mix

Combine all ingredients in a shaker with crushed ice.

Shake Pour drink into a martini glass rimmed with salt.

Serve the remainder of the drink in the shaker on the side.

Makes 1 serving.

Chili’s Southwestern Vegetable Soup

If you like a soup that’s packed with veggies,

that’s low in fat, and has some of that Southwestern

zing to it, this is the one for you. Just toss all the

ingredients in a pot and simmer. Garnish with some

shredded cheese and crumbled tortillas, and prepare to

take the chill off.

6 cups chicken broth (Swanson is best)

1 14.5-ounce can diced tomatoes, with juice

1 cup water

1 cup canned dark red kidney beans, with liquid

1 cup frozen yellow cut corn

1 cup frozen cut green beans

1 4-ounce can diced green chilies

1/2 cup diced Spanish onion

1/2 cup tomato sauce

6 corn tortillas, minced

1 1/2 teaspoons chili powder

dash garlic powder

Garnish

1 cup grated cheddar/jack cheese blend

1 cup crumbled corn tortilla chips

1. Combine all the soup ingredients in a large saucepan or soup

pot over high heat. Be sure to mince the corn tortillas into

small pieces with a sharp knife before adding them to the soup.

2. Bring soup to a boil, then reduce the heat and simmer for 45

minutes to 1 hour, or until the soup has thickened and tortilla

pieces have mostly dissolved.

3. To serve soup ladle 1 1/2 cups into a bowl. Sprinkle a heaping

tablespoon of the grated cheddar/jack cheese blend over the top of

the soup, and then a heaping tablespoon of crumbled corn tortilla

chips over the cheese.

Makes 6 servings.

Chili’s Southwestern Eggrolls

Many people have hopped on the cloning bandwagon for

this recipe. Unfortunately the “clone” recipes that

are floating around out there for this dish are pretty

lame. So into the TSR test kitchen we go, and out comes

the closest thing you’ll ever savor next to actually

eating the real thing. These “eggrolls” are made with

flour tortillas, stuffed with a spicy blend of corn,

green onions, black beans, spinach, jalapeno peppers,

monterey jack cheese and spices. When you add the creamy

avocado ranch dipping sauce, you’re tastebuds will begin

to party. Make these several hours before you plan to serve

them so that they can freeze solid before frying. This will

help to make the outside a dark golden brown, and the

eggrolls will stay folded without letting any oil seep into

the filling. This is how they cook ‘em at the restaurant

chain. And now you can check out the video for a hands-on

demonstration.

1 chicken breast fillet

1 tablespoon vegetable oil

2 tablespoons minced red bell pepper

2 tablespoons minced green onion

1/3 cup frozen corn

1/4 cup canned black beans, rinsed and drained

2 tablespoons frozen spinach, thawed and drained

2 tablespoons diced, canned jalapeno peppers

1/2 tablespoon minced fresh parsley

1/2 teaspoon cumin

1/2 teaspoon chili powder

1/4 teaspoon salt

dash cayenne pepper

3/4 cup shredded Monterey Jack cheese

five 7-inch flour tortillas

Avocado-ranch dipping sauce

1/4 cup smashed, fresh avocado (about half of an avocado)

1/4 cup mayonnaise

1/4 cup sour cream

1 tablespoon buttermilk

1 1/2 teaspoons white vinegar

1/8 teaspoon salt

1/8 teaspoon dried parsley

1/8 teaspoon onion powder

dash dried dill weed

dash garlic powder

dash pepper

Garnish

2 tablespoons chopped tomato

1 tablespoon chopped onion

1. Preheat barbecue grill to high heat.

2. Rub the chicken breast with some vegetable oil then grill

it on the barbecue for 4 to 5 minutes per side or until done.

Lightly salt and pepper each side of the chicken while it cooks.

Set chicken aside until it cools down enough to handle.

3. Preheat 1 tablespoon of vegetable oil in a medium-size skillet

over medium-high heat.

4. Add the red pepper and onion to the pan and saut? for a couple

minutes until tender.

5. Dice the cooked chicken into small cubes and add it to the pan.

Add the corn, black beans, spinach, jalapeno peppers, parsley,

cumin, chili powder, salt, and cayenne pepper to the pan. Cook

for another 4 minutes. Stir well so that the spinach separates

and is incorporated into the mixture.

6. Remove the pan from the heat and add the cheese. Stir until the

cheese is melted.

7. Wrap the tortillas in a moist cloth and microwave on high

temperature for 1 1/2 minutes or until hot.

8. Spoon approximately one-fifth of the mixture into the center

of a tortilla. Fold in the ends and then roll the tortilla over

the mixture. Roll the tortilla very tight, then pierce with a

toothpick to hold together. Repeat with the remaining ingredients

until you have five eggrolls. Arrange the eggrolls on a plate,

cover the plate with plastic wrap and freeze for at least 4 hours.

Overnight is best.

9. While the eggrolls freeze prepare the avocado-ranch dipping

sauce by combining all of the ingredients in a small bowl.

10. Preheat 4-6 cups of oil to 375 degrees.

11. Deep fry the eggrolls in the hot oil for 12-15 minutes and

remove to paper towels or a rack to drain for about 2 minutes.

12. Slice each eggroll diagonally lengthwise and arrange on a

plate around a small bowl of the dipping sauce. Garnish the

dipping sauce with the chopped tomato and onion.

Serves 3-4

Chili’s Nacho Burger

Here’s a clone recipe for a delicious new burger from Chili’s

unlike any you may have tasted before. It was designed by

the folks at this popular chain to incorporate several of

restaurant’s prepared sides — all of which you will now

have clones for — including Chili’s chili queso, Chili’s

pico de gallo, and Chili’s guacamole. Stack it all onto a

bun with a juicy 1/4-pound ground beef patty and some crumbled

tortilla chips for crunch, and you’ve got a slightly spicy,

South-of-the-border taste. Muy bien, amigos!

Pico de Gallo

2 medium tomatoes, diced

1/2 cup diced Spanish onion

2 teaspoons chopped fresh jalapeno pepper, seeded and de-ribbed

2 teaspoons finely minced fresh cilantro

Pinch of salt

Guacamole

2 small or 1 large Haas avocado

2 tablespoons sour cream

1/4 cup diced tomato

1/2 teaspoon diced jalapeno

1/4 teaspoon chopped fresh cilantro

1/4 teaspoon lemon juice

1/8 teaspoon salt

Chili Queso

3 ounces ground beef

1 teaspoon all-purpose flour

pinch of salt

pinch of ground black pepper

16-ounce bottle Cheez Whiz

2 tablespoons milk

1/2 teaspoon chili powder

1/2 teaspoon cumin

1/2 teaspoon paprika

2 pounds ground beef

4 large sesame seed buns

2 cups iceberg lettuce, shredded or chopped thin

2 tablespoons mayonnaise

1 green onion, chopped

16-20 tortilla chips

2-3 fresh jalapenos, sliced

1. First make the pico de gallo. This is easy. Just combine all

of the ingredients for the pico in a small bowl and mix well.

Cover bowl and chill in the refrigerator.

2. Now we’ll make the guacamole. In a small bowl, smash up most

of the avocado, but be sure to leave several unsmashed chunks.

Add the remaining ingredients for the guacamole to the avocado

and mix well. Cover bowl and chill in the refrigerator, next to

the pico.

3. Next we’ll make the chili queso. In yet another small bowl, mix

together ground beef, flour, a pinch of salt, a pinch of black

pepper, and a pinch of chili powder. Use your hands to work the

dry ingredients into the ground beef. Brown the beef in a small

skillet over medium heat for about 5 minutes. Use a spoon or

spatula to crumble the beef as it cooks. Cook until it’s brown,

then set aside.

4. Melt the Cheez Whiz with 2 tablespoons of milk over low heat.

When milk and cheese has been combined, add the remaining queso

ingredients. Heat while stirring often until cheese is smooth

and creamy, then cover saucepan and remove it from the heat.

5. Pre-heat a griddle or large frying pan over medium heat.

Lightly butter the face of each bun and brown the buns face-down

on the heat.

6. Separate the ground beef into four 1/2-pound portions. Roll

each portion of meat into a ball and then pat the meat down into

a circular patty slightly larger in diameter than the hamburger

buns. Cook the hamburger patties for 5-10 minutes per side, until

done. Lightly salt and pepper each burger patty.

7. Build the burger open-faced in the following order starting

with the bottom bun:

On Bottom Bun

1/2 cup shredded lettuce

hamburger patty

2 tablespoons chili queso

4 or 5 crumbled tortilla chips

2 teaspoons green onion

On Top Bun

1/2 tablespoon mayonnaise

2 tablespoons pico de gallo

2 tablespoons guacamole

4 jalapeno slices

Serve burger with extra queso and guacamole. May also serve french

fries on the side and use the chili queso for dipping.

Makes 4 burgers.

Chili’s Margarita Presidente

1 oz vodka

? oz triple sec

1/3 cup sweet & sour mix

Lemon wedge

Fill a glass with crushed ice and add vodka and triple sec.

Top off the drink with sweet & sour mix. Add a lemon wedge

for garnish and serve.

Makes 1 serving.

Chili’s Chocolate Chip Paradise Pie

What makes this dessert so special is the way it

comes to your table sizzling in a cast iron skillet.

just like fajitas. The chocolate chip cookie and graham

cracker crust “pie” is topped with a scoop of vanilla

ice cream, and then drizzled with chocolate and caramel

syrup. It’s all served up in a hot skillet of cinnamon

butter. Yum! If you want to prepare this one just like

they do at the restaurant, you’ll need one of those

skillets for each serving. Small iron skillets work the

best, but any 6 or 8-inch frying pan will do fine.

You just have to be sure your pan is super hot to get

that authentic Chili’s “sizzle.” If you don’t have enough

of the right pans for each serving, you can slide it all

onto a plate. It may not have the sizzle of the real thing,

but it’ll still taste awesome!

Cookie Layer

1 cup all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/2 cup butter (1 stick), softened

1/3 cup granulated sugar

1 egg

1 tablespoon milk

1/2 teaspoon vanilla extract

1/2 cup shredded coconut

Crust Layer

6 tablespoons butter

1/4 cup sugar

1 1/2 cups graham cracker crumbs

1 1/4 cups semi-sweet chocolate chips

1/2 cup chopped walnuts

Cinnamon Butter

1/2 cup butter (1 stick), softened

3 tablespoons granulated sugar

1 1/2 teaspoons cinnamon

9 scoops vanilla ice cream

chocolate syrup

caramel syrup

6 tablespoons chopped walnuts

1. Preheat the oven to 325 degrees.

2. Combine the flour, baking soda and baking powder in a

medium bowl.

3. In a separate large bowl, beat together the butter and

sugar with an electric mixer. Continue beating for about

30 seconds or until mixture turns lighter in color. Add the egg,

milk, and vanilla and beat until smooth.

4. Slowly mix the dry mixture into the wet mixture. Beat until

well-combined and then mix in the coconut flakes. Set this cookie

dough aside for now.

5. Melt 6 tablespoons of butter in a medium bowl in the microwave

on high temperature for about 30 seconds. Add the sugar and stir

well for 30 seconds. Add the graham cracker crumbs and stir. Press

this mixture into the bottom of a 9×9-inch baking dish or pan.

6. Sprinkle the cup of chocolate chips evenly over the graham cracker

crust.

7. Press the cookie dough into the dish, covering the chocolate

chips. Use flour on your fingers to keep the soft dough from sticking.

8. Sprinkle the chopped walnuts over the dough. Use your fingers to

press the nuts into the dough.

9. Bake for 40-45 minutes or until the edges of the ?pie? become

light brown.

10. Prepare the cinnamon butter by creaming together the butter,

sugar and cinnamon in a small bowl with an electric mixer on high

speed.

11. When you are ready to make your dessert, heat up a small skillet

over medium heat. When the skillet is hot, remove it from the heat

then add about 1 tablespoon of the cinnamon butter to the pan.

It should quickly melt and sizzle. Slice the ?pie? into 9 pieces

and place one into the hot skillet. If the ?pie? has cooled,

you can reheat each slice by zapping it in the microwave for

30-40 seconds.

12. Place a scoop of ice cream on top of the ?pie.? Drizzle

chocolate and caramel syrup over the dessert and then sprinkle

about 2 teaspoons of chopped walnuts over the top. Repeat for

the remaining ingredients and serve sizzling in the skillet.

Makes 9 desserts.

Chili’s Chicken Enchilada Soup

It’s an item that you won’t even find on the current

menu at this national restaurant chain. But ask your

server what soups are available and this is a selection

that’s available every day of the week. The dish is one

of Chili’s most raved-about items, and a recipe to clone

the delicious soup is easily one of the most requested

here on the Internet. Looks like it’s time for an official

TSR custom clone to answer those many requests. The secret

here is the addition of masa harina — a corn flour that

you will find in your supermarket near the other flours

or in the Mexican food section. You’ll find the recipe for

the pico de gallo garnish in the Chili’s Nacho Burger clone

recipe from last November. Enjoy, amigos!

1 tablespoon vegetable oil

1 lb. of chicken breast fillets (approx. 3 fillets)

1/2 cup diced onion

1 clove garlic, pressed

4 cups chicken broth

1 cup masa harina

3 cups water

1 cup enchilada sauce

16 ounces Velveeta

1 teaspoon salt

1 teaspoon chili powder

1/2 teaspoon cumin

Garnish

shredded cheddar cheese

crumbled corn tortilla chips

pico de gallo (from recipe for November 17, 1997)

1. Add 1 tablespoon of oil to a large pot over medium heat.

Add chicken breasts to pot and brown for 4-5 minutes per side.

Set chicken aside.

2. Add onions and garlic to pot and saut? over medium heat for

about 2 minutes, or until onions begin to become translucent.

Add chicken broth.

3. Combine masa harina with 2 cups of water in a medium bowl

and whisk until blended. Add masa mixture to pot with onions,

garlic and broth.

4. Add remaining water, enchilada sauce, cheese and spices to pot

and bring mixture to a boil.

5. Shred the chicken into small, bite-size pieces and add it to

the pot. Reduce heat and simmer soup for 30-40 minutes or until

thick.

6. Serve soup in cups or bowls, and garnish with shredded cheddar

cheese, crumbled corn tortilla chips, and pico de gallo.

Makes approx. 12 servings.