Unbelievably easy cinnamom rolls

 2 cans of cinnamon rolls

Heavy cream

1 stick of melted butter

3/4 cup brown sugar

Cinnamon 

Sea salt

Separate the cinnamon rolls and arrange them in a casserole dish that has been sprayed with PAM.   Pour the Heavy cream over the Cinnabon rolls until it comes about half way up the sides.  Add the brown sugar to the melted butter.  Add some cinnamon and sea salt. Pour over the cinnamon rolls. Cover with Aluminum foil and bake at 350 for 45 minutes.  Let cool a bit them drizzle the icing that came with the cinnamoncrolls over the top.

Alex's Pickles

 2 pounds cucumbers sliced 

4 jalepenos sliced

3 tablespoons course salt 

2 cups cider vinegar

1 3/4 cups of light brown sugar

1 tablespoon dried mustard

3/4 teaspoon celery seed

3/4 teaspoon ground turmeric

In a bowl toss cucumbers, jalepenos and salt together and let it set in fridge for 2 hours.

In a sauce pan over medium heat cook vinegar, brown sugar, mustard. Celery seed and tumeric, stirring to dissolve sugar.

Rinse and drain cucumber mixture and pack in jars.   Pour vinegar mixture over.  Place in fridge for 3 weeks.  Ready after 2 days.  Mix often.

Bo's pickles

 1 1/3 cups sugar

2 tablespoons salt

1 cup white vinegar

6 cups  peeled and sliced cucumbers

Sugar, salt and vinegar, cook until sugar melts.   Pack jars with cucumbers.  Pour liquid over the cucumbers.  Sit in refrigerator for 2 days mixing often. Ready to eat.  Will keep 2 weeks in the refrigerator. 

Alabama White Sauce

2 cups mayonnaise 

1/2 cup apple cider vinegar 

2 tablespoons lemon juice

2 teaspoons black pepper

1 teaspoon salt

1 teaspoon cayenne pepper (I didn't use this much.  You adjust to your heat comfort)

1 to 2 teaspoons horseradish (I used horseradish sauce and I used 1 teaspoon.  You adjust to your tolerance)

Mix together and let sit in fridge over night.

I love this with pork loin

Shrimp Scampi

 1 box angel hair pasta prepared according to directions on box

1 pound shrimp peeled and deveined

4 tablespoons butter

2 shallots or 1/4 cup onions finely diced

4 tablespoons olive oil

2 cloves garlic minced

Pinch of red pepper flakes (optional)

1/4 cup fresh parsley chopped or 1 Tablespoons dried

Juice of 1 lemon

1/4 to 1/2 cup dry white wine

Salt and pepper to taste

Melt butter. Add olive oil.  Add shallots/onions and sautee on low until soft.  Add garlic and Sautee for a minute.  Add rest of ingredients and stir for about a minute.   Add shrimp and stir until pink.  Serve over pasta.  Top with shaved parmesean (optional)

Caramel Sauce

 1 stick butter

1 cup firmly packed brown sugar

1/4 cup milk

1 teaspoon vanilla 

Melt butter. Add brown sugar.  Add milk. Bring to boil and boil gently for 2 minutes while stirring.  Remove from heat and stir in vanilla.  Let cool and serve.

Perfect Poundcake for Me

This makes a smaller pound cake which is perfect for the two of us.  This is a Paula Deen recipe. 

2 sticks of butter softened

1 1/2 cups sugar

1/2 teaspoon vanilla

1/2 cup sour cream

3 large eggs

1 1/2 cups plain flour

1/4 teaspoon baking soda

Heat oven to 350 degrees.  Cream softened butter and sugar together.  Add vanilla.  Add eggs one at a time, mixing well after each one.  Sift flour and soda together in a separate bowl.  Add about a third of flour mixture at a time and mix well each time.  Mix in sour cream. Pour into a bunt pan that has been sprayed with PAM for baking. Cook for 40 minutes or until toothpick comes out clean.   

Pork medallions with mushroom wine sauce

 2 pound pork tenderloin

1 chives chopped

2 garlic cloves or 1 teaspoon minced garlic 

1 tablespoon garlic powder

1 onion, sliced

1 tablespoon onion powder

1 pound portobello mushrooms

1 cup chicken broth

1/2 cup flour

2 tablespoons flour

1 tablespoon paprika

Salt and pepper to taste

2 tablespoon olive oil

2 tablespoons butter

1/2 cup sour cream

Cut pork loin into thin medallions (circles).  Add flour, paprika,  garlic powder, and onion powder to a zip lock gallon bag.  Put pork medallions into the bag and shake until coated.  In a pan add olive oil and seer the pork medallions.   Remove to a plate.  Reduce heat and add  2 tablespoon of butter and light olive oil. Add sliced onion and mushroom to the pan.  Cooked until onion is caramelized.   Add garlic and cook one more minute.  Add two tablespoons of flour and stir to in- corporate.   Add chicken broth and wine.  Stir and cook on low till it starts to thicken.  Return pork medallions to the pot and stir to coat.   Cover and cook on low till pork is done.  I served over angel hair pasta because it is my favorite but you can do any pasta you like or rice.  Top  with chives and serve.

Cake Mix Chocolate chip bars

1 Box of yellow cake mix

5 Tablespoons melted butter

2 eggs

1/2 bag of chocolate chips

1/2 cup of chopped pecans

Mix together and press into pan that has been sprayed with PAM.  Bake 20 to 25 minutes at 350.  Let cool before serving.

Also good with strawberry cake mix and white chocolate chips