2 loaves sandwich bread
16 oz cream cheese, softened
2 egg yokes
¼ cup sugar
2 sticks butter, melted
1½ cups brown sugar
½ teaspoon lemon juice
4 teaspoons cinnamon
1. Mix cream cheese, egg yokes, sugar, and lemon juice until smooth.
2. Trim crust on bread and flatten the bread slices with a rolling pin. Spread about 2 tablespoons of the cream cheese filling in each slice of bread. Roll the slice into a log.
3. Mix brown sugar and cinnamon in a shallow square dish.
4. Dip bread logs in melted butter and roll in brown sugar mixture. Place on cookie sheets lined with foil. Bake at 350 for 15-20 minutes. Servings: 40
Source: a ladies fellowship meeting, do not know the original source
Dinner Ideas:Easy Slow Cooker Ham
2 cups packed brown sugar
24 whole cloves
1 (8-12 lb) bone-in ham rump portion
Sprinkle ½ cup brown sugar on bottom of a 6 qt. crockpot; place ham round-side up over sugar. Score, then rub with remaining brown sugar. Stick whole cloves into ham where scoring crosses. Cook on low for 8 hours.
Mom’s Potato Salad
This is my mother-in-law's recipe. I never liked potato salad growing up and then I tried hers. She always just threw it together without a recipe or anything. So for Jared's birthday (the first year we were married), I had her come over and teach me how to make her potato salad as a birthday present for him. I wrote down all the ingredients and measurements as we went so that I could duplicate it anytime I wanted. Enjoy!
16 potatoes, peeled
1 ¼ cups Miracle Whip
1 cup Mayonnaise
1 ½ tablespoons mustard
2 teaspoons dried parsley
2 teaspoons dried basil
½ cup finely chopped onion
4-6 finely chopped Baby Dill Pickles
Salt and pepper to taste
1. Cut potatoes into bite sized pieces; place in a large pan and fill with enough water to cover them. Cook at medium to medium-high heat. Boil potatoes for 30 minutes or until tender. Rinse in cold water. Place in a large bowl.
2. Place eggs in a medium saucepan; fill with cold water, enough to cover. Cook at medium heat, boil 10-15 minutes. Place eggs in a bowl and fill with cold water; put in the refrigerator until cool. Once cool, peel and dice the eggs.
3. In a small bowl, combine Miracle Whip, mayonnaise, mustard, parsley, basil, pickles and onions until creamy.
4. Add eggs and Miracle Whip mix to potatoes. Stir until everything is coated evenly. Salt and pepper to taste. Sprinkle paprika over the top for color.Butter Crescent Rolls
½ cup milk
½ cup butter, softened
1/3 cup white sugar
½ teaspoon salt
2 ¼ teaspoons active dry yeast
½ cup warm water (110˚)
3 ½ cups all-purpose flour
1 egg, beaten
1. Warm the milk in a small saucepan until bubbles form at the edges; remove from heat. Mix in the butter, sugar, and salt. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2. In a large bowl, combine milk and yeast mixtures. Stir in 1 egg. Beat in flour 1 cup at a time until dough pulls together. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
3. Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into two equal pieces, and form into rounds. Cover, and let rest 10 minutes.
4. Using a floured rolling pin, roll each dough half into a 12 inch circle. Cut each circle into 6 wedges. Roll each wedge up towards the point. Bend ends inward to form crescents, and place point side down on lightly greased baking sheets. Cover, and let rise until doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
5. Brush rolls with beaten egg, and bake for 12 to 15 minutes in the preheated oven, or until golden brown.