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Buttermilk Cinnamon Rolls Ingredients

• 2 (.25 ounce) packages active dry yeast

• ¼ cup warm water (110 degrees F/45 degrees C)

• 1 ½ cups buttermilk

• ½ cup vegetable oil

• 4 ½ cups all-purpose flour

• 1 teaspoon salt

• ½ teaspoon baking soda

• ½ cup butter, melted

• 1 ¼ cups brown sugar

• 1 ½ teaspoons ground cinnamon

Directions

1. In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. In a small saucepan, heat the buttermilk until warm to the touch.

2. Pour the buttermilk and oil into the yeast mixture; mix well. Combine the flour, salt and baking soda. Stir the flour mixture into the liquid 1 cup at a time, until a soft dough forms. Turn dough out onto a lightly floured surface and knead 20 times. Cover and let rest for 15 minutes. In a small bowl, stir together the butter, brown sugar and cinnamon.

3. On a lightly floured surface, roll dough out into a large rectangle. Spread the brown sugar and butter mixture over the dough, roll up into a log and pinch the seam to seal. Slice into 1 inch pieces and place cut side up in a lightly greased 10x15 baking pan. Cover and let rise 30 minutes or cover and refrigerate overnight. If baking immediately, preheat oven to 400 degrees F (200 degrees C).

4. Bake in preheated oven for 20 to 25 minutes, until golden brown. Let stand for 2 to 3 minutes before serving.

Bacon Cheddar Deviled Eggs Ingredients

• 12 large eggs

• 4 slices bacon

• ½ cup mayonnaise

• 2 tablespoons finely shredded Cheddar cheese

• 1 tablespoon mustard

Directions

1. Place eggs in a saucepan and cover with cold water. Bring water to a boil, then immediately remove from the heat. Cover the pan and let eggs stand in hot water for 10 to 12 minutes.

2. Remove eggs from the hot water and rinse under cold running water to cool.

3. While the eggs are standing in hot water, cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels, then crumble.

4. Peel cooled eggs and cut in half lengthwise. Transfer yolks to a bowl.

5. Add mayonnaise, bacon, Cheddar, and mustard to yolks, then mash to combine. Spoon egg yolk mixture into egg white halves. Serve immediately or cover and refrigerate until ready to serve.

Grampa’s Coriander Turkey Sausage

Ingredients

• 1 pound ground turkey

• 1 ½ teaspoons ground coriander

• 1 ½ teaspoons salt

• 1 ½ teaspoons brown sugar

• ¾ teaspoon ground black pepper

• ¼ teaspoon cayenne pepper

• 2 tablespoons olive oil

Directions

1. In a bowl, thoroughly mix together the turkey, coriander, salt, brown sugar, black pepper, and cayenne pepper. Cover the bowl, and refrigerate the sausage overnight.

2. The next day, heat olive oil in a skillet over medium heat. Form the sausage into thin patties, and fry until browned and no longer pink inside, 2 to 5 minutes per side.