Sunday, July 15, 2012


If you love Philly Cheesesteak and Mac n Cheese you should love this one. Serves 4-6

1/2 LB elbow macaroni or 1/2 lb campanelle pasta
1 Tablespoon extra virgin olive oil
1 Yellow onion, chopped
1/2 Teaspoon salt
1/2 Teaspoon pepper
1/4 Cup beef broth
1/2 LB sliced deli roast beef, roughly chopped
1 Tablespoon flour
1 Tablespoon butter
1 Cup milk
1 1/4 Cup Shredded provolone cheese, divided
1/3 Cup panko bread crumbs
fresh parsley


1. Cook noodles to directions on package
2. Heat olive oil in large skillet
3. Cook onions with salt and pepper for 6-8 minutes
4. Add beef broth and roast beef
5. When noodles are done, drain and add to onions
6. Cook for 5-7 minutes
7. In medium saucepan, heat butter and add flour to thicken
8. Add milk, bring to a boil
9. Add cheese, mix well
10. Once melted, pour over noodles, beef, and onions
11. Add parsley and mix together
12. Pour into baking pan
13. Sprinkle with 1/4 cup shredded provolone and 1/3 cup panko bread crumbs
14. Cover with aluminum foil and bake at 350 for 10 minutes
15. Enjoy!!!

Friday, June 15, 2012



4 Boneless, skinless chicken breast halves
1 (17.5oz.) bottle buffalo wing sauce, divided
1 pack dry ranch dressing mix
2 tablespoons butter
6 hoagie rolls


1. Place chicken breast halves in slow cooker, and pour in 3/4 of the wing sauce and ranch mix. Toss to mix. Cover, and cook on low for 6 to 7 hours.

2. Once chicken is cooked, add butter, and shred the meat finely with 2 forks. Pile meat onto hoagie rolls, and splash with remaining buffalo wing sauce to serve. (A little Ranch dressing can be add on hoagies if you wish)

Thursday, May 31, 2012


1 (10.75 ounce) can condensed cream of mushroom soup
1/4 small onion minced
1 teaspoon parsley
1/4 cup white wine
3 cloves garlic minced
1/4 cup milk
1 (4 ounce) can sliced mushrooms drained
salt and pepper to taste
2 boneless, skinless chicken breast halves
1. In slow cooker mix together the soup, onion, parsley, wine, garlic, milk, and mushroom pieces. Season with salt and pepper. Place chicken in slow cooker and cover with soup mix.
2. Cook on low setting for 5-6 hours or on high for 3-4 hours.

Serve over pasta or rice! ENJOY!!!

Saturday, May 19, 2012

Crawfish & Shrimp Boil

2lbs Crawfish
2lbs Shrimp
4 Ears of Corn
2lbs Red Potatoes
2 Lemons
Zatarans shrimp boil seasoning

Once seasoning is boiling add in potatoes and corn cook for about 10-15 minutes, add crawfish cook for about 5 mins (till crawfish shells are bright red), add shrimp cook till done. Drain and dump on table covered with paper. Great with some fresh Cheddar Bay Biscuits.

Sunday, March 25, 2012

Emeril's Cajon Shrimp Stew

Emeril’s Cajon Shrimp Stew

Serves 6 to 8
1 cup vegetable oil
1 ½ cups all-purpose flour
2 ½ cups finely chopped onion
¼ cup minced garlic (about 12 cloves)
10 cups Rich Shrimp Stock
2 bay leaves
1 ¼ teaspoons freshly ground black pepper
¾ teaspoon cayenne
2 teaspoons chopped fresh thyme leaves
1 ½ tablespoons kosher salt
3 large baking potatoes (2 ½ to 3 pounds), peeled and cut into 2-inch pieces
2 pounds small or medium shrimp, peeled and deveined
¼ cup chopped green onion, green part only
2 tablespoons chopped fresh parsley leaves
Steamed long-grain white rice, for serving

Emeril’s Rich Shrimp Stock

1 to 1 ½ pounds shrimp shells and heads
1 tablespoon vegetable or olive oil
14 cups water
1 large onion, unpeeled, roughly chopped (the onion peel deepens the color of the stock)
½ cup roughly chopped celery
2 small carrots, roughly chopped
2 cloves garlic, peeled and smashed
2 bay leaves
1 teaspoon salt
2 teaspoons black peppercorns
3 sprigs fresh thyme
2 large sprigs fresh parsley

1. Rinse the shrimp shells and heads in a large colander under cold running water and allow to drain.

2. In a large stockpot, heat the oil over medium-high heat. When hot, add the shrimp shells and cook, stirring occasionally, until the shells are pink and toasty-fragrant, 4 to 6 minutes. Add the water and all the remaining ingredients and bring to a boil over high heat, skimming any foam that comes to the surface. Reduce the heat to medium-low and continue to cook at a slow
simmer until the stock is flavorful, 45 to 60 minutes.

3. Strain the stock through a fine-mesh sieve into a large heatproof bowl and allow it to cool completely. Cover and refrigerate for up to 3 days before using. (The stock may also be placed in
airtight containers and frozen for up to several months.)

Making the stew

1. Heat the oil in a heavy-bottomed Dutch oven over medium-high heat and, when hot, add the flour. Whisk to combine and continue to cook, stirring constantly, until a medium roux is formed (it should look a bit darker than peanut butter), about 10 minutes. (If the roux begins to brown too quickly, reduce the heat to medium or medium-low and take your time—it is important that the roux not be burned at all or the stew will have a bitter taste.) As soon as the roux is the right color, add the chopped onion and cook until soft, stirring occasionally, 4 to 6 minutes. Add the garlic and cook for 2 minutes. Stir in the stock, little by little, and bring the sauce to a gentle boil. Add the bay leaves, black pepper, cayenne, thyme, and 4 teaspoons of the salt and reduce the heat so that the sauce just simmers. Cook, stirring occasionally, until the floury taste is gone, 30 to 45 minutes.

2. Add the potatoes and continue to cook, uncovered and stirring occasionally, until the potatoes are very tender and the sauce is thick and flavorful, 30 to 40 minutes longer. (Add a bit of water or chicken broth to thin the gravy should the stew get too thick during the cook time. The sauce is meant to be thick and rich but not pasty.)
3. Toss the shrimp with the remaining ½ teaspoon salt. Stir the shrimp, green onion, and parsley into the stew and continue to cook until the shrimp are just cooked through, 3 to 4 minutes. Taste and adjust the seasoning if necessary. Remove the bay leaves. Serve the stew in shallow bowls over hot white rice.


1. Sweet rice flour makes a wonderful gluten-free roux, replacing wheat flour measure for measure. So long as the spices used are gluten-free, this one adjustment will create a gluten-free meal.

2. Any firm fish, cut into manageable pieces, can substitute for the shrimp; simply cook it in
the same manner (briefly). Use fish carcass or heads rather than shrimp to make the stock as well.

Sunday, March 18, 2012

The 50/50

Just thinking about it makes me want one. 50% Ground chuck, 50% ground bacon. Yeah I said ground bacon! Spicy jack cheese, Medium fried egg, Chipotle mayo, Avocado mash! What you are doing still reading this. Print the dang thing and hit the store it's time to GRUB!

1 cup mayonnaise
2 chipotles in adobo sauce
1 tbsp tablespoon adobo sauce
1/2 lime, juice
Salt and freshly ground black pepper
2 avocado's
1 tbsp fresh lime juice
1/2 tsp pepper
1/2 tsp salt
8 large eggs
8 slices Pepper jack cheese
1 lb Ground chuck or ground sirloin (your choice in beef)
1 lb bacon
2 tbsp worcestershire sauce
1/2 tsp black pepper
1/4 tsp salt
1/2 tsp onion powder
1/4 tsp garlic powder
few cold beers!

1. In a food processor blend mayo, chipotle peppers, adobo sauce, lime juice, and salt and pepper to taste till smooth.
2. Mash avocado's with lime juice, salt and pepper.
3. Fry the eggs over medium.
4. With you meat grinder, grind bacon and chuck 2 times. Mix throughly together with salt,
pepper, onion and garlic powder and form patties. Grill till done and top with
cheese just before done to melt cheese.
5. Serve hot on a bun topped with avocado mash, fried egg. Spread chipotle mayo on top bun and

Saturday, March 17, 2012


Found this in Emeril’s Sizzling Skillets cookbook. This was amazing. Great rub with lots of flavor. I know I will be making this many more times.

1 Tablespoon Ancho Chile Powder
1 Tablespoon Light Brown Sugar
1 Teaspoon Unsweetened Cocoa Powder
½ Teaspoon Dried Mexican or Regular Oregano, crumbled
between your fingers
¼ Teaspoon Ground Coriander
1 Tablespoon plus ½ Teaspoon Mexican Chili Powder
¾ Teaspoon Ground Cumin
¼ Cup Olive Oil
1 ½ Pounds Flap Steak
2 ¼ Teaspoon Salt
1 ½ Cups Small-Diced Red Onion
1 Cup Small Diced Red Bell Pepper
1 Cup Small Diced Green Bell Pepper
1 14.5 Ounce can Black Beans drained and rinsed
2 Cups Fresh Corn Kernels, cut from the cob or frozen corn
1 Cup Drained Canned Petite Diced Tomatoes
¼ Cup Sliced Green Onion (both green and white parts)
¼ Fresh Squeezed lime juice
1 Tablespoon Minced Jalapeno Pepper
1 Tablespoon Minced Garlic


1. In a small bowl, combine the anchor powder, brown sugar, cocoa powder, oregano,
coriander, 1 tablespoon of the chili powder, ½ teaspoon cumin and 2
tablespoons oil until thoroughly mixed. Rub the paste evenly over both
sides of the flap steak. Cover the meat lightly with aluminum foil or
plastic wrap and marinate in the refrigerator for at least 1 hour and up
to 4 hours.
2. Remove steaks from refrigerator and set aside at room temperature for 20 minutes.
Heat 1 tablespoon remaining olive oil in a large sauté pan over
medium-high heat. Season both sides of steak with 1 ¼ teaspoon salt. Place
steaks in the pan and cook for 4 to 5 minutes per side. Transfer steak to
a platter and tent with foil.
3. Add the remaining olive oil to the sauté pan. Add red onion and red and green
peppers and cook over medium-high heat for 3 to 4 minutes or until tender.
Add the black beans, corn, tomatoes, green onion, lime juice, jalapeno,
garlic, and remaining ½ teaspoon chili powder and ¼ teaspoon cumin and
continue to cook over medium-high heat for 10 minutes, stirring
occasionally. Season with remaining 1 teaspoon salt.
4. Return steaks along with any juices to the pan and cook until heated through, 4
to 5 minutes.
5. To serve. Transfer steak from the pan to a cutting board and, using a carving knife, slice the steak across the grain into thin slices. Divide the corn and black bean relish among four plates, lay steak slices over relish, and garnish with sour cream, avocado, and cilantro. Serve
with a basket of warm tortillas.

Tuesday, March 13, 2012

Spicy Garlic Lime Chicken!

This is a very simple yet very very delicious recipe. I would change it up a little bit and add some chicken broth (about 1/3 cup) at the end to make more sauce. The lime juice just isn't enough sauce for me. Would be great with corn on the cob w/ butter, dash paprika, salt and pepper to taste. I also doubled the dry rub as I prefer a little more seasoning. All in all I will definitely be making this many more times.
Forgot to take a picture so gotta use the one from allrecipes.com where I found this recipe.

3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/8 teaspoon paprika
1/4 teaspoon garlic powder
1/8 teaspoon onion powder
1/4 teaspoon dried thyme
1/4 teaspoon dried parsley
4 boneless, skinless chicken
breast halves

2 tablespoons butter
1 tablespoon olive oil
2 teaspoons garlic powder
3 tablespoons lime juice

1. In a small bowl, mix together salt, black pepper, cayenne,
paprika, 1/4 teaspoon garlic powder, onion powder, thyme and parsley. Sprinkle
spice mixture generously on both sides of chicken breasts.
2. Heat butter and olive oil in a large heavy skillet over medium
heat. Saute chicken until golden brown, about 6 minutes on each side. Sprinkle
with 2 teaspoons garlic powder and lime juice. Cook 5 minutes, stirring
frequently to coat evenly with sauce.

Wednesday, March 7, 2012

Amazing Pork Tenderloin via Slow Cooker w/ Roasted Potatoes

Gotta say this was a amazing dinner. Very easy to make! Feel free to drink the rest of the wine from the bottle. No sense in wasting good wine.
2lb Pork Tenderloin
1 (1oz.) pack Dry Onion Soup Mix
1 cup Water
3/4 cup Red Wine
3 to 4 tablespoons Minced Garlic
3 tablespoons Soy Sauce
fresh ground black pepper to taste
1. Place pork tenderloin in slow cooker with contents of soup packet. pour in water, wine, and soy sauce over top, turning roast to coat. Carefully spread garlic over the top of the pork (keep as much as possible on the top). Season with ground pepper, cover and cook on low for 4 hours. Serve with liquid on the side as au jus. (I just spooned a little over the top)
Roasted Potatoes:
6 - 8 Red or Yukon Potatoes cut in 1/2" cubes.
1 Onion diced
4-6 Cloves Garlic Minced
Seasoning is your call. I use a mix of Italian seasoning, Seasoned Pepper, Seasoned Salt, Basil, Oregano, Chili Powder, Emeril's Original Essence, Paprika.
Toss in a large bowl and then pour into a 9x13" dish. Cook for a hour to 1 and 15 minutes at 375. Half way thru take out and flip potatoes over. When done scoop back into large bowl and toss again in the left over seasoning. Serve!

Sunday, March 4, 2012

source: Bon Appetite
So my mom posted this on facebook and I just had to make it. Looked and sounded so so good. You will have to wait till yours is cooled and frosted, but then you will be in love with this cake like I am. Possible my new favorite cake!


Chocolate Cake
Nonstick vegetable oil spray
1 1/4 cups all-purpose flour
1 cup sugar
3/4 cup natural unsweetened cocoa powder
1 1/2 teaspoons kosher salt
1 teaspoon baking soda
1/4 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup finely chopped semisweet or bittersweet chocolate (3 1/2 ounces)

Peanut Butter Buttercream
1/2 cup sugar
1/4 cup egg whites (from about 2 large eggs)
1 1/2 teaspoons vanilla extract
1/4 cup creamy peanut butter
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/4-inch cubes Kosher salt
1/4 cup chopped semisweet or bittersweet chocolate (about 1 3/4 ounces)
1/4 cup chopped unsalted, dry-roasted peanuts

Preheat oven to 350°.

Chocolate Cake
8x8x2-inch cake pan Coat bottom and sides of pan with nonstick spray; line bottom of pan with parchment paper. Whisk flour and next 4 ingredients in a large bowl. Add oil, vanilla, and 1 1/4 cups water; whisk until smooth. Fold in chopped chocolate. Scrape into prepared 8x8x2 pan; smooth top. Bake until a tester comes out clean when inserted into center, 35–40 minutes. Let cool
completely in pan on a wire rack.

Peanut Butter Buttercream
Combine sugar and egg whites in a medium metal bowl set over a saucepan of simmering
water. Whisk constantly until sugar dissolves and mixture is hot to the touch, 3–4 minutes.
Remove from heat; using an electric mixer, beat on high speed until cool and thick, 5–6
minutes. Beat in vanilla, then peanut butter. With mixer running, add butter a few pieces at a time, beating to blend between additions. Season with salt. Run a thin knife around pan to release cake. Invert cake onto a serving plate. Spread peanut butter buttercream over top. Garnish with chopped chocolate and peanuts. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature. Cut into 2-inch squares and serve, enjoy !

Thursday, March 1, 2012


These are super easy to make and are mouth watering
delicious. I used lettuce when making mine as I didn’t have cabbage and carrots
on hand and used fresh salsa w/ diced onions and cilantro. Below is the full
recipe but feel free to change it up if you like.
½ cup Mayonnaise
1 Chipotle in Adobo , stemmed
½ cup plus 1 tablespoon Buttermilk
Kosher Salt and Fresh Ground Pepper
1 ½ tablespoons Unsalted Butter
½ small Green Cabbage, shredded (about 3 cups)
2 large Carrots, shredded
Veg oil for frying
24 large Shrimp (about 1 ¼ lbs), shelled and devined
2 cups Panko (Japanese bread crumbs)
12 Corn Tortillas, warmed
4 pickled Jalapenos, thinly sliced
½ small Red Onion, thinly sliced
½ cup coarsely chopped Cilantro leaves
2 ½ ounces queso fresco or mild feta, crumbled (½cup)
Lime wedges, for serving
In a food processor, blend the mayonnaise with the chipotle and 1 tablespoon
buttermilk. Season with salt and pepper and refrigerate.
Heat a large skillet until very hot. Add the butter, cabbage and carrots and
cook over high heat until the cabbage is browned in spots, about 2 minutes.
Season with salt and pepper and transfer to a bowl.
In a large saucepan, heat 2 ½ inches of vegetable oil to 350* F. In a
medium bowl, toss the shrimp with the remaining buttermilk. Coat each shrimp
with the panko in another bowl and fry
in batches until golden, about 2 minutes per batch. Drain on paper towels.
Spoon some cabbage into the center of each tortilla and top with a couple
fried shrimp. Drizzle with chipotle mayonnaise and sprinkle with some of the pickled
jalapenos, red onion, cilantro and queso
fresco. Serve with lime wedges.

Monday, February 27, 2012

More Bacon Time! Bacon Wrapped Sausage Jalapeno Poppers!!!

Another perfect party favorite. Jalapeno's stuffed with sausage and cream cheese wrapped in bacon! DELICIOUS!!!!
2 (12 ounce) packages ground sausage
2 (8 ounce) packages cream cheese, softened
30 jalapeno chili peppers
1 pound sliced bacon, cut in half
1. Preheat oven to 375 degrees F
2. Place ground sausage in a large deep skillet. Cook over medium high heat until evenly browned.
3. Drain sausage and place in bowl and mix in cream cheese.
4. Cut jalapenos in half lengthwise. Remove seeds.
5. Stuff jalapeno half with sausage & cream cheese mix and wrap with half slice of bacon. Secure with toothpick.
6. Arrange wrapped jalapenos in large shallow baking dish. Bake for 20 mins or until bacon is evenly brown.
Ready for the oven!

Bacon Time! Bacon Wrapped Tater Tots

Perfect for any get together. Who doesn't love bacon! I guess the only way to beat anything bacon wrapped would be to have bacon wrapped bacon wrapped in bacon.
Bacon-Wrapped Tater Tots
24 partially defrosted Tater Tots
12 strips Center Cut Bacon, cut in half
24 small chucks of Sharp Cheddar Cheese (1/2" x 1/4")
Tabasco sauce
Tooth picks
Preheat oven to 400 degrees F. Line baking sheet with parchment paper or foil and spray with non stick spray.
Lay slice of bacon on flat surface and place tot in center. With sharp knife gently cut a slit down the center of the tot, but not all teh way thru. Wiggle in a piece of cheese. Sprinkle with a couple dashes Tabasco sauce. Wrap bacon tightly around the surface and secure with toothpick.
Bake for 15 minutes, or until they appear to be cooked thru and bacon is crispy. Serve immediately.
A couple variations are adding a slice of pickle on top of cheese or roll bacon wrapped tot in brown sugar for a little sweet flavor. Becareful not to over bake as the sugar will burn.
Ready for the oven!

The Sonoran Hot Dog

This is not your normal hotdog. It is a hot dog on steroids! It's messy so a few napkins are in order.
For this I used the classic Bolillo bun due to the amount of ingredients. If you want to use a different bun feel free to do so, but take into account all that is in it.
Refried Beans
Diced Tomatoes
Bacon wrapped Hotdog
Mexi Cheese
Salsa Verde
Grilled Onions
Heat refried Beans, Grill onions, and Wrap Hotdog w/ bacon and cook till bacon is done.
Slice Bolillo and add a scoop of refried beans, guacamole, and mexi cheese. Add in bacon wrapped hotdog, mayo, mustard, diced tomato's, grilled onions, and salsa verde.

Chicken Breast in Tarragon Cream

If you love herbs you will love this. Has great flavor and takes about 10 mins to make. This dish is AMAZING!
4 Boneless, Skinless Chicken Breast
Salt and Fresh Ground Pepper
2 Teaspoons Extra Virgin Olive Oil
Small Shallot Finely Chopped (about 3 tablespoons)
1/4 Cup Dry Vermouth or Dry White Wine
3/4 Cup Heavy Cream
3 Tablespoons Coarsley Chopped Fresh Tarragon
1 teaspoon Fresh Lemon Juice
Heat oil in a large skillet on Med-High. Season Chicken with salt and pepper on both sides. Brown chicken for about 1 min on each side or until just slightly brown. Transfer still raw chicken to a plate.
Lower heat to Low. Add shallot and sit constantly till softened not browned (less then a minute). Add Vermouth and cook for 30 seconds, then add heavy Cream and half the Tarragon.
Return the chicken to the pan and bring to a simmer. Cover and cook till chicken is done (4-6 mins) Check doneness by cutting into thickest part of chicken - there should be no sign of pink or translucence.
Transfer chicken to a warm serving platter or dinner plates. Sauce should be thick enough to coat a spoon. If need be simmer till thick about 1 minute more. Stir in remaining Tarragon, Lemon juice and season with salt and pepper if needed.
Pour sauce over chicken and serve with buttered egg noodles!

Fish Tacos w/ Fresh Salsa

Here are some easy fish tacos you can use Tilapia or Grouper. Great way to get some fish in your diet with out frying it.
1/4 Cup Olive Oil
3 Teaspoons Chile Powder
1 Teaspoon Ground Corriander
1 teaspoon Garlic Powder
1 Teaspoon Ground Cumin
1 Teaspoon Cayenne Pepper
3 Tablespoons Fresh Lime Juice
Mix all together and brush on evenly cut strips of fish. Grill on Med High 2 mins then flip and grill 1-2 minutes more. (best to use a grill basket when grilling fish on the bbq so you don't lose any faling thru the grill)
Serve on tortillas (corn or flour) w/ lettuce, fresh salsa and a slice of lime!
Fresh Salsa Ingredients:
6 Tablespoons Fine Chopped Onion
4 Cloves Garlic Minced
6 Tomatoes Chopped Peeled & Seeded
4 Jalapenos Minced
6 Tablespoon Fine Chopped Cilantro
4 TableSpoons Lime Juice
Salt and Pepper to taste

Thursday, February 23, 2012


So for my first post let's start with my first job Cinnabon making them for 4 years and still got the skills 17 years later. Not the exact same ingredients but the closest I have come to and taste exactly the same.
Step 1
1 1/2cup warm milk (110 deg. F)
3 eggs, room temp
1/3 cup butter melted
6 3/4 cups bread flour
1 1/2 teaspoon salt
3/4 cup white sugar
1 tablespoon and 3/4 teaspoons bread machine yeast
Step 2
1 1/2 cups brown sugar packed
3 tablespoons and 2 1/4 teaspoons ground cinnamon
1/2 cup butter room temp
Step 3
1 1/2 (3 ounce) packages cream cheese softened
1/4 cup and 2 tablespoons butter softened
2 1/4 cups confectioners sugar
3/4 teaspoon vanilla extract
1/8 teaspoon salt
1. Place ingredients in step 1 per bread machines recommended order set dough cycle and press start. If using a mixer place dry ingredients in mixer with dough hook and mix on low for 3 mins, add in wet ingredients and mix on low 1 min till dough starts to form. Then medium speed till dough ball forms and no longer sticks to the sides. Take out dough and knead a few times place in a clear plastic trash bag. Squeeze out as much air as you can and let it sit on counter till it doubles in size.
2. In mixer use paddle or by hand mix Brown sugar and cinnamon till combined.
3. After dough has doubled in size roll dough out into a rectangle 28"x20".
4. Spread softened butter on dough, but be careful and DO NOT get any butter on the bottom 1" of the dough.
5. Spread brown sugar cinnamon mix on dough, again NOT on bottom 1" of dough.
6. Roll rolling pin over to press and flatten brown sugar mix.
7. Fold 1/2" of the top of the dough. Then roll up the dough stretching it slightly with each roll. Roll in the edges towards the center to keep log straight. Bottom part that has no butter will seal the roll from opening .
8. Mark roll every 2 1/4" starting just on edge (edges will be cut off). Cut 12 rolls and place evenly in baking pan 9"x13" lightly greased or lined with parchment paper. Cover and let them rise until almost double in size. In the mean time preheat oven to 400 deg. F.
9. Bake rolls in preheated oven till golden brown, about 15 minutes. While rolls are baking beat together 4 1/2 ounces cream cheese, 1/4 cup butter, 2 1/4cups confectioners sugar, 3/4 teaspoon vanilla, and 1/8 teaspoon salt. Spread frosting on rolls right out of the oven.
10. ENJOY!!!