Apple Cider Cinnamon Rolls Recipe

 Apple Cider Cinnamon Rolls Recipe

Ingredients:

• 3-1/4 C all-purpose flour
• 1/4 C sugar
• 1 package (1/4 ounce) quick-rise yeast
• 1/2 tsp. salt
• 3/4 C. 2% milk
• 1/4 C. apple cider or juice
• 1/4 C. plus 1/3 cup butter, softened, divided
• 1 egg
• 2 C. finely chopped peeled tart apples
• 1-1/4 C. packed brown sugar
• 3/4 C. finely chopped walnuts
• 3 tsp. ground cinnamon
  

Directions:

1.  In a large bowl, combine 2-1/4 cups flour, sugar, yeast and salt. In a small saucepan, heat the milk, cider and 1/4 cup butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 10 minutes. Roll into a 15-in. x 10-in. rectangle. Spread remaining butter to within 1/2 in. of edges. Combine the apples, brown sugar, walnuts and cinnamon; sprinkle over butter.
3. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices. Place cut side down in a greased 13-in. x 9-in. baking dish. Cover and let rise in a warm place for 30 minutes.
4. Bake at 325° for 30-35 minutes or until golden brown.
    

Frosting:

Ingredients:

• 2 C. apple cider or juice
• 1 cinnamon stick (3 inches)
• 1 pkg. (8 ounces) cream cheese, softened
• 1/4 C. butter, softened
• 1 C. confectioners' sugar

Directions:

1.  For frosting, place cider and cinnamon stick in a small saucepan. Bring to a boil; cook until liquid is reduced to 1/4 cup, about 20 minutes. Discard cinnamon stick; cool cider.
2. In a large bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar and reduced cider; beat until smooth. Spread over warm rolls.

*Taken from Taste of Home

Salsa Verde Chicken Casserole Recipe

Salsa Verde Chicken Casserole Recipe

Ingredients:

• 2 C. shredded rotisserie chicken
• 1 C. (8 oz.) sour cream
• 1-1/2 C. salsa verde, divided
• 8 corn tortillas (6 inches)
• 2 C. chopped tomatoes
• 1/4 C. minced fresh cilantro
• 2 C. (8 oz.) shredded Monterey Jack cheese
• Optional toppings: avocado slices, thinly sliced green onions or fresh cilantro leaves
   

Directions:

1.  Combine the chicken, sour cream and 3/4 cup salsa in a small bowl. Spread 1/4 cup salsa on the bottom of a greased 8-in.-square baking dish.
2. Layer with half of the tortillas and chicken mixture; sprinkle with the tomatoes, minced cilantro and half of the cheese. Repeat layers with remaining tortillas, chicken mixture and cheese.
3.  Bake, uncovered, at 400° for 20-25 minutes or until bubbly. Serve with remaining salsa and, if desired, optional toppings. Yield: 6 servings.

*From Taste of Home