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Potluck - Abs Favorite Recipes

Archive for the ‘Potluck’ Category

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Mmm Cinnamon Rolls! One of my favorite things to eat! I have tried to make them a few times in years past but had not found a recipe I really liked till now. I found this one right before Christmas and it’s a keeper. I love that I make these the day before and pop them in the fridge and bake them the next morning! 

Source: http://chickensintheroad.com

Serves: 12




  • 1 1/2 cups warm water
  • 1 teaspoon Active dry yeast
  • 1/2 teaspoon salt
  • 2 tablespoons sugar
  • 1/3 cup Olive or Vegetable Oil optional
  • 1 egg optional
  • 1/2 cup flour if optional items are used
  • 3 1/2 cups flour
  • 3 tablespoons butter melted
  • 1/2 cup sugar
  • 2 teaspoons cinnamon
  • 1 cup powdered sugar
  • 1/2 tsp vanilla
  • 2-4 tsp milk


  1. In a large bowl, combine water, yeast, sugar, and salt, along with oil and egg, if using. Let sit five minutes. Stir in first cup and a half cup of flour with a heavy spoon. Add more flour a little at a time as needed, stirring until dough becomes too stiff to continue stirring easily. Add a little more flour and begin kneading. The amount of flour is approximate–your mileage may vary! Continue adding flour and kneading until the dough is smooth and elastic. Let dough rise in a greased, covered bowl until doubled. (Usually, about an hour.) Uncover bowl; sprinkle in a little more flour and knead again. Roll out onto a floured surface into an approximately 15 x 8 rectangle.
  2. Combine sugar, melted butter and cinnamon; generously spoon onto dough, taking care to get right up to the edges!
  3. Roll dough up and seal seams. How many rolls you get will depend on how you cut the slices. I cut them about an inch thick to get 15 rolls.
  4. Place rolls in a large greased pan. To bake right away, let rise 30 minutes to an hour, until doubled, or for overnight rolls, stick the pan (covered) in the fridge. They’ll be risen and ready for you the next morning!
  5. Bake in a preheated 350-degree oven for approximately 20- 30 minutes. (How thick you cut your slices will vary your baking time, so keep an eye on ‘em!)
  6. Mix powdered sugar, vanilla and milk and drizzle over rolls.

View recipe at plantoeat.com

I will say that I tried these with whole wheat flour and was not impressed. Also you may want to double the filling. I have not done that yet but it seems like there is never enough of the inside goodness! Over all I think this is a really easy and yummy recipe and make these a lot for snacks for church or special occasions!

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I have been looking for a yummy lasagna recipe and I think I found it!

Source: www.tasteofhome.com

Prep Time: 40 Min

Cook Time: 1 Hr 10 Min

Total Time: 1 Hr 50 Min

Serves: 12


  • 1-1/2 pounds ground beef (90% lean)
  • 1 pound bulk Italian sausage
  • 1 medium onion finely chopped
  • 3 garlic cloves minced
  • 2 cans (15 ounces each) tomato sauce
  • 1 can (14-1/2 ounces) Italian diced tomatoes undrained
  • 1 can (6 ounces) tomato paste
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 9 no-cook lasagna noodles
  • 12 ounces cream cheese softened
  • 2 cups shredded part-skim mozzarella cheese divided
  • 2 cups shredded Parmesan cheese
  • 2 cups shredded Swiss cheese


  1. In a Dutch oven over medium heat, cook the beef, sausage, onion and garlic until meat is no longer pink; drain. Stir in the tomato sauce, tomatoes, tomato paste, oregano, basil, Italian seasoning, sugar, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
  2. Spread 1 cup sauce in a greased 13-in. x 9-in. baking dish. Top with three noodles. Drop a third of the cream cheese by teaspoonful’s over the top. Sprinkle with 1/2 cup mozzarella and 2/3 cup each of Parmesan and Swiss; spoon a third of the remaining sauce over the top. Repeat layers of noodles, cheeses and sauce twice (dish will be full). Place dish on a baking sheet.
  3. Cover and bake at 350 for 45 minutes. Sprinkle with remaining mozzarella cheese. Bake, uncovered, 10-15 minutes longer or until bubbly and cheese is melted. Let stand for 15 minutes before cutting. Yield: 12 servings.

View recipe at plantoeat.com


This turned out really good! Though next time I am just going to mix the cream cheese, Swiss and Mozzarella cheeses all together and then spread it over the noodles to get better coverage. I might also add just a little water to the meat mixture too. I did not have Italian sausage so I just used ground pork and added some extra Italian seasoning. Very very yummy!

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