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Charlene's Cinnamon Rolls 3 3/4 Cups Milk 1 1/2 Cups Oil 1 1/2 Cups warm Water 1 1/4 Cups Sugar 1 Heaping Tbs. Salt 6 Eggs (beaten) 13 1/2 cups Flour (approximately) Cinnamon (I just like to throw some in, I don't know how much. It just seems to help the flavor) 2 Tbs. Instant Yeast Heat milk to warm. Combine milk, oil, water, sugar, salt and eggs. Add about 7 cups flour, cinnamon and yeast, mix thoroughly. Continue to add flour and mix until consistency is sticky, but not wet. Put towel or lid on and let rise until double. Punch down and let rise again. Roll out in rectangle and smear soft butter on dough then sprinkle brown sugar and cinnamon on. We like chopped pecans sprinkled on too, whatever you like :-) Roll up and cut into rolls. Place on pans and let rise until ready to bake. Bake at 350 until light brown. We like Cream Cheese Frosting w/ maple flavoring on them. You probably already have your favorite Cream Cheese Frosting, but I will thro
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Cottage Cheese Ranch Dip

16 oz. cottage cheese 2 heaping Tblsp. Best Foods Mayo 2 heaping Tblsp. sour cream a thin sprinkle of garlic powder over top 1 pkg. ranch dry mix (buttermilk) Mix all ingredients together and refrigerate. Best if refrigerated for a few hours before serving. Serve with ruffled potato chips.
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Hot Wing Chicken Dip

3-4 boneless skinless chicken breasts 1 bottle of Frank's Wing Sauce 2 pkg. of cream cheese 1 bag of shredded cheese (don't use fiesta kind) 1 bottle of Ranch dressing celery chips Boil chicken. Shred chicken, pour in Frank's sauce, and marinate over night. Next day... Set out cream cheese to soften. About 1 1/2 hours before wanting to eat, put chicken and all other ingredients into crock pot on high. Keep checking and stirring to mix all ingredients together until melted. Leave on high for awhile, and then turn down to low. Serve with chips and or celery or other vegetables of your choice.
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Jalapeno Chip Dip

24 oz. sour cream 1 can diced jalapenos 1 can diced green chiles onion powder garlic powder coarse ground pepper Lawry's seasoning salt To the sour cream add: 1/2 can jalapenos and some of the juice (adjust according to desired heat level), 1 can green chiles, palmful of onion powder, 1/3 palmful garlic powder, 1/3 palmful Lawry's seasoning salt, dash of pepper. Be careful with garlic powder, start off with a small amount. If the dip tastes to "garlicky" the only way to fix it is to add more sour cream. I prefer eating this dip with Ruffles. The longer it sits the hotter it gets.
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Sopapilla Cheesecake

2 pkg. cream cheese 3/4 c. sugar 1 t. vanilla 1 c. melted butter 2 pkgs. refrigerated crescent rolls cinnamon/sugar mixture Grease 9 x 13 pan. Lay one pkg. of crescent rolls on bottom of pan. Beat cream cheese, sugar, and vanilla. Spread over bottom layer of crescent rolls. Lay second pkg. of crescent rolls on top. Pour one cup of melted butter on top and sprinkle cinnamon/sugar mixture on top. Bake in a 350 degree oven for 30 minutes, or until golden brown.
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BBQ Spare Ribs

6 lbs spare ribs (pork or beef) 1/2 c. vinegar in large kettle Add cold water to cover meat. Simmer for one hour and then drain. (Cooking ribs in vinegar makes the meat swell and loose all fat from meat.) Sauce 2 c. ketchup 1 c. water 1 c. soy sauce 2 c. honey 1 tsp. garlic salt Blend and simmer until thickened. May at 1 T. cornstarch in 1/2 c. water to help thicken. Simmer 10-15 minutes. Can put sauce on ribs on grill or in oven.
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