Milk bread honey buns

Instructions: In a large mixing bowl, combine the all-purpose flour, granulated sugar, salt, and instant yeast. Mix well. In a separate bowl, whisk together the lukewarm milk, melted butter, and egg. Pour the wet ingredients into the dry ingredients. Mix until a dough forms. Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until the dough becomes smooth and elastic. Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1-2 hours or until doubled in size. Once the dough has risen, punch it down to release any air bubbles. Transfer it back to the lightly floured surface and divide it into 8 equal-sized portions. Roll out each portion into a flat oval shape. Spread a thin layer of softened butter over each oval dough, leaving a small border around the edges. Drizzle honey over the buttered surface of each dough oval. Starting from one of the longer sides, roll up each dough oval into a tight log. Place the rolled dough logs on a greased baking sheet, leaving some space between them to allow for rising. Cover the sheet with a clean kitchen towel and let the buns rise for an additional 30-45 minutes until they have doubled in size. Preheat the oven to 350°F (180°C) during the last 15 minutes of the buns’ rising time. Once the buns have risen, bake them in the preheated oven for 18-20 minutes or until they are golden brown on top. While the buns are baking, prepare the glaze by whisking together the powdered sugar, milk, and vanilla extract in a small bowl until smooth. Remove the buns from the oven and let them cool slightly. Drizzle the glaze over the warm buns. Serve the milk bread honey buns warm and enjoy their soft, fluffy texture and sweet honey filling. These buns are best eaten fresh, but they can also be stored in an airtight container for a day or two. Indulge in the delightful flavors of these homemade treats that will surely satisfy your sweet tooth.

Creamy Chicken Enchilada Pasta Bake

Ingredients: 1 (16 oz.) package spaghetti 1 (10.75 oz.) can cream of chicken soup 1 (10.75 oz) can fiesta nacho cheese 1 (15 oz.) can rotel fire-roasted tomatoes 1 (4 oz.) can green chiles 1 cup low-sodium chicken broth 1 cup sour cream 1/2 cup black olives, plus more for garnish 2 cups Mexican blend cheese, grated, divided 3 cups cooked chicken, shredded or cubed Green onion, finely chopped, for garnish Cilantro, for garnish Instructions: Preheat oven to 375°F (190°C). Cook spaghetti according to package directions. Drain and set aside. In a large mixing bowl, combine cream of chicken soup, fiesta nacho cheese, fire-roasted tomatoes, green chiles, chicken broth, sour cream, and black olives. Mix well. Add 1 cup of grated Mexican blend cheese and mix again. Fold in cooked chicken and spaghetti, and mix until everything is evenly coated. Pour the mixture into a 9×13 inch baking dish. Sprinkle remaining 1 cup of grated cheese on top. Cover the dish with foil and bake for 20 minutes. Remove the foil and continue baking for another 20-25 minutes or until cheese is melted and bubbly. Garnish with chopped green onions, cilantro, and additional black olives, if desired. Serve hot and enjoy!

PECAN PIE MUFFINS

Pie for breakfast? These are delicious pecan pie-inspired muffins bursting with delicious streusel.

Ingredients Streusel 1/2cup Gold Medal™ all-purpose flour 1/2cup packed brown sugar 1/4cup cold butter, cut in small pieces 2/3cup chopped pecans Muffins 1 1/2 cups Gold Medal™ all-purpose flour 3/4cup granulated sugar 1 1/2 teaspoons baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 2 eggs, beaten 1cup sour cream 1/3 cup butter, melted 1 teaspoon vanilla Make With Gold Medal Flour Steps 1 Heat oven to 375°F. Place paper baking cup in each of 12 regular-size muffin cups. In medium bowl, mix 1/2 cup flour and the brown sugar until blended. Cut in 1/4 cup cold butter, using fork or pastry blender, until mixture is crumbly (do not overmix). Stir in pecans. Set aside. 2 In large bowl, mix 1 1/2 cups flour, the granulated sugar, baking powder, baking soda and salt until blended. In medium bowl, beat eggs, sour cream, 1/3 cup melted butter and the vanilla with whisk until blended. Mix egg mixture into flour mixture with spoon just until moistened. 3 To assemble, spread 1 tablespoon batter evenly in bottom of each cup. Stir streusel to redistribute nuts; spoon 1 tablespoon streusel over batter in each cup to cover. Push down into batter. Divide remaining batter among cups; sprinkle remaining streusel over batter. 4 Bake 28 to 32 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack; cool 10 minutes. Serve warm. Tips from the Betty Crocker Kitchens tip 1 Stir streusel mixture occasionally as scooping to ensure even distribution of pecans throughout. tip 2 Mix just until dry ingredients are moistened. Overmixing causes tunnels and a tougher texture in the muffins. tip 3 Unlike most muffin recipes that tell you to fill the muffin cups two-thirds full, it’s important to fill the cups in this recipe to the top for best results. Nutrition 340 Calories, 18g Total Fat, 4g Protein, 39g Total Carbohydrate, 22g Sugars

PECAN BARS

This will transformed your favorite, rich and gooey Thanksgiving pie into an easy, shareable bar! These pecan pie bars deliver big on the traditional nutty, caramel flavor and the recipe yields 36 servings. All it takes to get these bars baking is your 13x9 pan and 15 minutes of prep time. Once they’re cut and cooled, dip them in melted chocolate for a decadent holiday treat Ingredients 2/3 cup granulated sugar 1/2 cup butter or margarine, softened 1 teaspoon vanilla extract 1 1/2 cups Gold Medal™ all-purpose flour 2/3 cup packed brown sugar 1/2 cup Betty Crocker™ corn syrup 1 teaspoon vanilla extract 1/4 teaspoon salt 3 eggs 1 cup coarsely chopped pecans Semisweet chocolate chips, melted, if desired Make With Gold Medal Flour Steps 1 Heat oven to 350°F. Lightly grease bottom and sides of 13x9-inch pan with shortening or spray with cooking spray. 2 In large bowl, mix granulated sugar, butter and 1 teaspoon vanilla. Stir in flour. Press dough in bottom and 1/2 inch up sides of pan. Bake 15 to 17 minutes or until edges are light brown. 3 In medium bowl, beat brown sugar, corn syrup, 1 teaspoon vanilla, the salt and eggs with spoon. Stir in pecans. Pour over crust. 4 Bake 25 to 30 minutes or until set. Loosen edges from sides of pan while warm. Cool completely, about 1 hour. For bars, cut into 9 rows by 4 rows. Cut each bar diagonally in half. Dip 1 end of each bar into melted chocolate; lay flat on waxed paper to dry. Nutrition Facts Serving Size: 1 Serving Calories 115 Calories from Fat 50 Total Fat5 g Saturated Fat2 g Cholesterol25 mg Sodium60 mg Potassium40 mg Total Carbohydrate16 g Dietary Fiber0g Protein1 g % Daily Value*: Vitamin A2% Vitamin C0% Calcium0% Iron2% Exchanges: 1 Fruit; 1 Fat;

Soups and Chilis to Make With Rotisserie Chicken

This is a collection of 45 Soup recipies made with Rotisserie Chicken. https://tinyurl.com/6xduz4yd

The Best Soups for Weight Loss Are Chicken Soups

They say that it's a good idea to fill your soup with protein-heavy and fibrous ingredients. But non the less we all love a good soup! Zero Belly Recipe: Easy Chicken and Rice Soup https://tinyurl.com/59ve8eb3