The World's Best Cinnamon Rolls. Period!

Ingredients:

2 c. vanilla ice cream, any brand
½ c. butter
1 c. brown sugar
1 ½ c. chopped pecans, optional but recommended
1 pkg. Rhodes cinnamon rolls, frozen. Reserve icing for after baking.

Directions:

In large skillet or saucepan combine ice cream, butter and brown sugar. Heat on medium heat, stirring continuously, until melted together. Meanwhile, place the cinnamon rolls in a 13x9 in baking dish. Once ice cream mixture is melted together, stir in pecans and pour over cinnamon rolls. PICK UP EACH ROLL TO ENSURE THAT THE ICE CREAM MIXTURE IS UNDERNEATH EACH ROLL!!

Allow the cinnamon rolls to sit out on the counter overnight. **Do NOT skip this step, the rolls have to rise. Also, do not place the rolls in the refrigerator, they must be left on the counter.**

In the morning, bake the cinnamon rolls at 350 degrees for 30 minutes or until golden brown on the top. Remove from oven and frost with reserved icing.

Source: Michelle Haupt

Special thanks to Jenae Harris and Michelle Owens for testing out the cinnamon rolls!

Blackberry Beef Marinade Stir-Fry

Ingredients:

Marinated Blackberry Beef, reserve ½ marinade
½ c. stir-fry sauce
1 zucchini, cubed
1 bag frozen vegetables
½ c. reduced-fat soy sauce
1 onion, diced
Olive oil for stir-frying
Lime juice to taste (optional)
Hot cooked rice

Directions:

In medium wok, drizzle olive oil and heat on med-high heat until hot, but not smoking. Add beef and ½ marinade and cook 6 minutes or until lightly browned. Remove beef from wok. Add onion and zucchini to wok and cook 8 to 10 minutes until zucchini is beginning to brown and onions are translucent. Add vegetables, stir-fry sauce and soy sauce to wok. Let cook until vegetables are done, approximately 10 minutes. Return beef to wok and allow to cook until beef reaches desired level of doneness (approx. 5 min. for medium and 10 for well-done). Serve stir-fry over hot rice.

Source: my creativity