Texas Roadhouse's Cinnamon Butter

I saw this recipe on pinterest, and tried it out tonight. It's a keeper! We ate it on corn muffins, and it was a quick and easy way to make the ordinary a little special. :) We only make 1/4 of the regular recipe amount, and still have some leftovers.

• 2 sticks of butter (room temperature)
• 1 cup of powdered sugar
• 1 cup of honey
• 2 teaspoons of cinnamon.

Mix it all together until it’s the consistency you want and it’s ready. Super easy! Give with a loaf of bread. This would make a super sweet gift in a cute jar.

Crayon-Removal 'Recipe'

Okay, so this isn't your typical 'recipe,' but maybe one of you might find it valuable someday!

I washed and dried a load of laundry without knowing that Katelee had stuck a green crayon in her pocket. Oh, no! I was so, so sad, because I thought it had ruined most of Katelee and Blake's best clothes and blankets. But then my friend gave me this 'Crayon-Removal Recipe.' I tried it out . . . and it worked like a charm! Amazing! The clothes are good as new, which is a huge relief to say the least. So, in case any of you ever have a similar experience, here is the recipe for getting crayon out of your clothing!

• 1 scoop Borax
• 1/2 bottle Spray n' wash (I used a large bottle)
• 1 small bottle white vinegar
• Regular amount of your laundry detergent
  

Fill your washer with the hottest water possible. Add clothes. Run the agitate cycle but don't let it drain. Turn the machine off & let it soak for at least a couple hours. Finish the laundry cycle & then send the clothes through a whole other wash to remove any residue.

Raspberry Cake

I went to look this recipe up, and couldn't believe I didn't already have it on here! This is one of my very favorite cake recipes ever (and you know I make a lot of cake). I've served this at a wedding, to rave reviews, and we ran out of this flavor it was so popular. I also took these to a friend on her birthday, and she swears they are the very best cupcakes she has ever tasted. This is Gerald's favorite cake flavor, and I'm planning to make it next week for our anniversary. Shhhhhhh...don't tell. :) Hope you enjoy!

Ingredients

. 1 (18.25 ounce) package white cake mix
. 1 (3 ounce) package raspberry gelatin
. 1 (10 ounce) package frozen sweetened raspberries, thawed
. 4 eggs
. 1/2 cup vegetable oil
. 1/4 cup hot water

Directions

. In a large bowl, combine dry cake mix and gelatin powder. Add raspberries with juice, eggs, oil and water. Beat until well blended. Pour into a greased 13-in. x 9-in. x 2-in. baking pan. (I've always baked it in round or square cake pans, personally.) Bake at 350 degrees F for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool.

For frosting, the original recipe gave these instructions, though I have never personally tried this:

. 1 (12 ounce) container frozen whipped topping, thawed
. 1 (10 ounce) package frozen sweetened raspberries, thawed

Fold whipped topping into raspberries. Spread over cake. Refrigerate for 2 hours before serving. Store in the refrigerator.

Personally, I much prefer a butter cream type of frosting, and that is all I've ever tried with this cake. I've made frosting so much that I don't really follow a recipe, I just kinda throw it together. But, basically use your very favorite buttercream frosting recipe, and instead of vanilla extract I use raspberry extract. Absolutely divine! Sometimes I do like 3/4 raspberry extract and 1/4 vanilla extra. Just experiment to taste, but remember a little extract can go a long way. :)

Yummy Dinner Rolls

JD likes to refer to these as "pigs in a blanket...without the pigs." Even without the pigs, they are delicious! :)

2 cups milk

2 tablespoons yeast

½ cup warm water

½ cup sugar

6 tablespoons shortening

2 teaspoons salt

Combine yeast and water.  
Scald milk.  Pour milk over remaining ingredients.  When luke warm, mix with 1 cup flour.  Stir in yeast.  Add 5-6 cup flour and 2 eggs til smooth.  Let rise 1 hour.  Punch and let rise another 45 minutes.  Roll out your dough in a circle 1/4 to 1/2 inch thick. Spread with softened butter. Cut your dough into 12 wedges. Roll them up starting from the wide part. Place rolls with point under on a greased baking sheet. Cover and let rise 15 minutes.  Bake at 425° for 7-8 minutes or until golden brown. Brush tops with melted butter when they come out.

Babyback Ribs with Sauce

These ribs are absolutely incredible. I'm putting the original recipe on here, but when we made them at Mom's house over Christmas, we toned down the cayenne. So if you are sensitive to spicy foods, then I would do the same, but I personally really like the heat that the cayenne gives these ribs. Either way is amazing though! These ribs do take a little time to cook, so plan on that when you are preparing this meal. Enjoy!


2 lbs. slab babyback ribs

Pepper

Salt

Cayenne

Cut racks into thirds. Sprinkle with spices and then wrap with foil. Place on cookie sheet and bake at 300° (convection) for 2 ½ hours.

Sauce:

In a saucepan, combine:

2 ¼ tablespoons oil

½ cup chopped onion

Cook for five minutes. In the same saucepan combine:

1 ½ cups water

1 can tomato paste

½ cup vinegar

½ cup brown sugar

2 ½ tablespoons honey

2 tablespoons Worcestershire sauce

2 teaspoons salt

¼ teaspoon pepper

1 ½ teaspoons liquid smoke

2 teaspoons garlic powder

¼ teaspoon paprika

½ teaspoon onion powder

1 tablespoon molasses

½ tablespoon cayenne

Bring to a boil, then reduce heat and simmer for 1 ½ hours. Remove ribs from oven and let stand for 10 minutes. Remove from foil. Grill ribs for 3-4 minutes with sauce.

Three Cheese Chicken Alfredo Bake

I think Taylor originally found this recipe on Pinterest, and we made it at mom's house on Christmas Eve. I think everyone loved it, and I know Katelee especially gobbled it up! Great noodle casserole. :)

By the way, someone still needs to post the recipes (mom or Taylor!) for those amazing ribs we ate that week! And Taylor's mom's rolls! And whatever else I am forgetting. :)

1 (16-ounce) package penne or elbow macaroni
2 (10-ounce) containers refrigerated Alfredo sauce
1 (8-ounce) container sour cream
1 (15-ounce) container ricotta cheese
2 garlic clove, minced
3 cups cooked chicken, chopped
2 large eggs, lightly beaten
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
2 cups mozzarella cheese

Prepare pasta according to package directions; drain and return to pot. Stir together all ingredients except mozzarella cheese. Spread mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle evenly with mozzarella cheese. Bake at 350° for 30 minutes or until bubbly.