What's for Dinner?

My sweet 10 y/o requested these for his Birthday Breakfast :) Found this on all recipes... This recipe was supposed to made in a bread machine part of the way, but reading the notes of other users I'm converting it for not using a bread machine, and keeping in the fridge overnight to bake in the morning! Ingredients 1 cup warm milk (110 ° F/45 ° C) 2 eggs, room temperature 1/3 cup butter melted 4 1/2 cups bread flour 1 teaspoon salt 1/2 cup white sugar 1 Tablespoon bread machine yeast Filling: 1 cup brown sugar, packed 2 1/2 tablespoons ground cinnamon 1/3 cup butter, softened Icing: 1 (3 ounce) package cream cheese, softened 1/4 cup butter, softened

I LOVE Greek yogurt. That's my confession. I'd eat it 3-4 times a day if it wasn't almost $1/cup. Hubs is NOT impressed with the price, but I need the protein because of the bypass, and I STRONGLY DISLIKE regular yogurt. It's just nasty, and also doesn't have enough protein anyway. So I found this delightful blog about freezer meals (which I also want to spend some time learning to do- I've wanted to for years, and I've decided I just have to MAKE time to do it- the time will not be presenting itself any time soon). Anyway, the link to her blog is here: Freezer Meals for Us . Perusing through there I found her recipe and ideas for homemade yogurt. I knew you could make regular yogurt- but I'm ECSTATIC to find out you can make the Greek version as well! Greek Yogurt 8 cups low fat milk 1 cup dry powdered milk 2 tablespoons plain Greek yogurt Add 1 cup dry powdered milk to 8 cups low fat milk in a saucepan on high heat. Bring to almost

I've searched for this recipe for literally years. They used to give to away at Monterey House in Dickinson, TX. I've made countless pans of what usually turns into semi-burnt caramel. I did find this exact candy at Las Palmas here in Springdale, but they seldom have it. They don't have a recipe. They claim they GO TO MEXICO and buy it from someone there, and bring it back?! Seriously useless. But here it is- someone from Dickinson gave out this recipe and I'm going to try it. You may all get some for Christmas this year if it works out. And if you don't absolutely LOVE it, please just send it back and I will eat it- somehow. NEVER LET IT GO TO WASTE!!! 5 pounds sugar 4 12-oz cans evaporated milk 1 12-oz can evaporated goat’s milk (or substitute evaporated milk) 2 cups light corn syrup 1 tablespoon salt 1 tablespoon Mexican vanilla extract 4 tablespoons butter I N S T R U C T I O N S Put sugar, evaporated milk, evaporated goat’s milk, corn syrup and sa

Vanilla Tres Leche Cake Cake: 6 large eggs, separated 2 cups granulated sugar 2 cups all-purpose flour 2 teaspoons baking powder 1/2 cup whole milk 1 teaspoon vanilla extract Cream topping: 1 14-ounce can evaporated milk 1 14-ounce can sweetened condensed milk 1 cup heavy cream To make the cake: Preheat the oven to 350 degrees F. Lightly grease and flour a 9 by 13-inch baking dish and set aside. (I used a smaller rectangle pan & a muffin tin, b/c I wanted individual cakes for presentation) In the bowl of a mixer, beat the egg whites on low speed until soft peaks form. Add the sugar gradually with the mixer running and peak to stiff peaks. Add the egg yolks 1 at a time, beating well after the addition of each. Sift together the flour and baking powder and add to the egg mixture, alternating with the milk. (Do this quickly so the batter does not lose volume.) Add the vanilla. Bake until golden, 25 minutes. To make the cream topping: In a blender, combine the evaporated milk, cond