Christmas Cookies

This is my first attempt at decorating cookies with detail.  It was very time consuming but rewarding.  I used lots of tips from blogs.  Found a new favorite cookie recipe.  I hope you enjoy the cookies.

Super Cinnamon Rolls

I've been working on different cinnamon roll recipes to take to our family reunion.  I wanted a good one that stays fresh longer, freezes great (for travel) and warms up like a fresh roll the next day.  I found that one.  The recipe was on the food network site.  It freezes fantastically and raises great.  It has a soft dough texture.  It's the type that you unwrap each layer of wonderfulness with each bite.  I have to admit that these are so good you don't even need icing. 

Cinnamon (Yum) Roll

Best Ever Cinnamon Rolls

Our church is having a back to school lunch after church complete with chili and cinnamon rolls.  We are all bringing old grade school pictures to make a collage for everyone to look at.  I volunteered to make the cinnamon rolls. 

After the words " I'll make them all" slipped out of my mouth I thought to myself  "silly you haven't made home made cinnamon rolls in a long time".  I have a recipe that I haven't made in years.  I tried it but wasn't happy with it.  So I went on a hunt.  I found numerous recipes and some I might fix later for family but for a school cinnamon roll they needed to bake close together and fluffy and soft. 

I found a great recipe and it's easy to make either in your bread machine or by hand.  The recipe said that the rolls freeze well.  I tried freezing them and then letting them thaw and rise then bake them and it works.  They do freeze well.  These rolls are so light, fluffy, and moist.  and mild tasting.  Not too sweet or too plain.  I'm excited about this recipe.  I'm the kind of person who would put butter on my warm cinnamon rolls to melt down the side of each bite.  But with these I don't need any butter.  They are great just on their own merit.

I hope you enjoy this recipe as much as we did...oh by the way because I'm on a healthier eating plan I gave away all but three rolls.  These are too dangerous to keep around.  Of course I only kept them for experimental use only.  I have to make sure they stay fresh for a couple of days.  I also froze four of them to see if they will work after being frozen.  They are super easy to make.  Enjoy!

  Cinnamon Roll

Cinnamon Roll

Cinnamon Rolls (hand made)

2 c. Buttermilk

1/2 c. Oil

1/8 t. butter flavoring

1/8 t. vanilla flavoring

1/2 c. Sugar

.25 oz pkt yeast

4 1/2 c. A.P. flour (divided for recipe by hand)

1/2 t. Baking powder

1/2 t. Baking soda

1 1/2 t. salt

                

Filling

1/4 c. Brown sugar

1/2 c. sugar

2 T. cinnamon

4 T. Softened butter

1 c. Chopped nuts (pecans/optional)

1 c. Raisins (optional)

Makes 16 servings

Mix the buttermilk, vegetable oil and sugar in a saucepan and warm this mixture to just before the boiling point… (see note) then remove from heat let it cool down then stir in dry yeast. Let this mixture sit for a few minutes to let the yeast bloom.

Add 4 (of the 4½ cups) of flour to the buttermilk mixture and stir well (no need to knead, just mix well). Dough at this stage will be extremely sticky and more like a thick batter. Cover dough with plastic wrap and let it sit in a warm place for an hour.

In a small, separate bowl, mix the final ½ cup of flour, baking powder, baking soda and salt. After the sticky dough has rested/raised for an hour, stir it down and add this final half cup flour mixture. Mix until well incorporated (by hand or electric mixer)...just takes a minute.
Turn batter (which will still be quite soft and sticky) out onto WELL-floured counter and roll the dough around a few times, coating the surface with flour so it is not so sticky. Roll (or pat) dough out into a rectangle that is about ½” thick. Spread dough surface with 2 tablespoons butter then evenly spread on the filling ingredients and top with nuts (pat the nuts into the sugar a little). Roll up, jellyroll style, keeping it as tight as you can. Pinch the seam shut tightly. Cut 1½” slices and lay them, cut side down, in a greased 9x13 baking dish. Cover with plastic wrap and let rise for 30 minutes. Bake in pre-heated 350F oven for about 25 minutes or until golden and they sound hollow when you tap on them. Drizzle with glaze while the rolls are still hot and serve war.

Bread Machine Recipe

Spray bread machine with non-stick spray. 

Heat buttermilk in microwave 1-2 minutes until warm.  Pour buttermilk into bread machine.  Add oil and flavorings. 

In a bowl or gallon size baggie, mix all dry ingredients for cinnamon rolls except yeast. 

Pour flour mixture over top of wet mixture making sure all sides and corner of the wet ingredients are completely covered. 

Make a shallow well about an inch deep and pour yeast into well, making sure yeast does not come into contact withe the liquid. 

Place Bread pan into machine and set it to the dough setting.  When done remove and follow the directions above in the hand made recipe.  Makes 16 servings.

Close-Up Cinnamon Roll (OH soooo moist and soft)!

Healthy Fruit Pizza

As I continue on my journey making healthier choices and loosing weight, I found this good fruit pizza recipe.  I've tried fruit pizza before and it was really good but it was always made with processed sugar cookie dough for the crust.  I found this on a website and tried it.  I loved it.  If you didn't know it was meant to be healthy you'd just think it was a different version of the same recipe.  I hope you enjoy this recipe as much as we did.  I've been told it doesn't store well in the refrigerator, so we shared it with friends.  It's great to try to make this recipe in the summer when the fruit is in season and the prices are more reasonable. 

Fruit Pizza

Pressed raw cookie crust dough

Baked cookie dough

Healthy Fruit Pizza

1 3/4 c. flour

1/2 c. whole wheat flour

1 t. baking powder

1/4 t. baking soda

1/8 t. salt

1/4 c. melted butter

1 t. vanilla

1/3 c. honey (for crust)

1/4 cup honey (for spread)

1 egg yolk

1/4 c. skim milk

8 oz. cream cheese

one medium banana

1 pint strawberries

1 large kiwi

Preheat oven to 375 degrees

In a large bowl combine flours, baking powder, baking soda, and salt.  In a small bowl melt butter and add 1/3 c. honey, vanilla and blend together.  Add it to the flour mixture until crumbly.  Mix egg yolk and milk together and add to crumbly mixture to form a ball. 

Press dough out onto a 12" pizza pan sprayed with non-stick spray.  Bake for 12-15 minutes.  Cool completely. 

In a separate bowl mix 1/4 c. honey and cream cheese together.  Spread on crust leaving about 1/4 inch from edge after it has cooled. 

Slice fruit and layer in a colorful design.  Cut it into slices like a pizza.  You can top with chocolate syrup or honey or just serve as is and enjoy.

Corn Cakes

I've been trying to switch a lot of things that I've been eating.  I've also been cutting back on portions and how often I eat each day.  I don't think I can see myself ever being a true vegetarian but I am trying to switch to healthier eating and whole fresh foods and organic dairies and eggs.  It's easier now that it's summer and the fruits and vegetables are fresh and less expensive.  But in a few months, they wont be as readily available and they will also be more expensive.  I tried this recipe because it used frozen corn.  It's something that tastes summery but I know I can still make them in the cold months.  I tweaked the recipe a bit.  I found the recipe on the food network site.  It was from Giada De Laurentiis.  I enjoyed them and would make them again. 

Corn Cakes

Uncooked corn cakes

Corn cakes with panko bread crumbs



Corn Cakes

2 cups frozen corn, thawed

3/4 cup shredded smoked mozzarella or Pizza Cheese (3 ounces)

1/2 cup plain breadcrumbs

1/2 cup panko bread crumbs

1 tablespoon chopped fresh chives

1 tablespoon sour cream

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon onion powder

1/4 cup extra-virgin olive oil

In a food processor, pulse the corn into a chunky puree. Place in a medium bowl. Add the cheese, 1/2 cup plain breadcrumbs, chives, sour cream, salt, and pepper. Stir until combined. Form the mixture into 9 balls and then flatten into patties, each about 2 1/2 inches in diameter and 3/4-inch thick. Refrigerate for 30 minutes.

Coat the patties in the 1/2 cup panko breadcrumbs. Heat oil in skillet.  Brown the cakes until toasted, 4 to 5 minutes each side.

Light and fluffy Steakhouse Dinner Rolls

!!!WARNING!!!   

!!!THESE ROLLS ARE ADDICTIVE!!! 

I finally found a recipe like the super soft and sweet steakhouse dinner rolls.  At least close enough to make me happy.  I've been trying for a long time to find a dinner roll like the ones you find in the steakhouse restaurants.  The ones that are so soft you can't cut them.  They are light, fluffy, sweet, and soft.  I'm excited to share this recipe with others.  As I have warned you...these rolls are addictive.  They are even amazingly soft the next day. 

I've tried so many recipes.  Some of them were good recipes and some not so good.  But I found one that is so good I've stopped tweaking.   I use my bread machine on dough setting but I'm puting the recipe on here for made by hand directions for those who do not have a bread machine.  I hope you enjoy these as much as we have.  Simple- Inexpensive- Delicious.

Soft and Sweet Steakhouse Dinner Rolls

Patted out dough

Cut Dough

Rolled dough

Dough on baking sheet before rising

Soft and Sweet Steakhouse Dinner Rolls

2/3 c. warm evaporated milk

1  large egg beaten
1/4 c. sugar

1 T. honey

4 T. butter or margarine

2 c. flour

1/4 t. salt (heaping)

1 package yeast (.25 oz.)

Warm milk in microwave about 35 seconds.  In a small bowl mix yeast and sugar.  Add warm milk to sugar yeast mixture and stir to combine and set aside for 8-10 minutes. 

In a separate bowl mix flour and salt together.

Melt butter and add to egg and honey in a large mixing bowl.  Add yeast milk mixture to butter.  Using dough hook in mixer, mix egg and yeast together. 

Add flour mixture to wet ingredients in four parts.  Dough will be sticky.  With floured hands form dough in to a ball and place in an oiled bowl.  Cover and set in a warm place to rise an hour. 

Place dough on well floured surface.  Pat in a circle with hands until about 1/4 to 1/2 inch thick.  using pizza cutter cut into 12 equal triangle pieces like a pizza.  *Fold dough into rolls and place on a greased baking sheet and cover with plastic wrap sprayed with non-stick spray. 

Let rise for in a warm place for 45 minutes until almost doubled in size.  Bake for at 350 degrees for 10-12 minutes until golden brown.  Dough will rise more when baking. 

Remove from oven and brush with melted butter.  Makes one dozen.

*Fold dough in half and then fold the edges into the center like a mushroom cap to form roll.





Grilled Pizza

I've been seeing grilled pizza on food shows for quite some time now.  I love pizza but my husband has been getting tired of it each Friday night.  So I thought I'd change it up a bit.  I decided to grill it using fresh mozzarella instead of the bag stuff.  It was soooo good and gooey and stretchy.  I don't know if I'll go back to the bag stuff for homemade pizzas now.  Oh and my hubby loved the pizza.  I've said it before.  I'm trying to go healthier with my recipes so I used turkey sausage rather than pork.  You couldn't tell it was less calories and fat.  I hope you try grilling your pizza next time.  It's great!

Grilled Pizza

Grilled Pizza

1 package pizza crust

1 lb. Italian sausage links

jar of pizza sauce

small can of chopped tomatoes

fresh baby spinach

1 cup or 8oz. fresh mozzarella 

Your choice of pizza ingredients that you like

Brown sausage according to package directions and then slice into medallion size pieces.  Prepare pizza crust according to directions.  Separate pizza dough into four equal servings.  Press dough onto a cutting board until flat and desired thickness.  Brush with olive oil on both sides.  Repeat with remaining pizza dough. 

Cover grill with foil or use a foil gill liner.  Tun on half of your grill to lowest flame.  Lay pizza dough onto the foil.  Grill with lid down until golden brown on the bottoms, about 3-6 minutes depending on your grill temperature.  When brown, place upside down on platter so grilled side is facing up.  Place sauce and ingredients of your choice and top with cheese. 

Place pizzas back onto the unlit side of the grill with indirect heat to brown other side of crust and melt the cheese with the grill lid down.  Check the bottom of the crust after about 5 minutes to see if it is golden brown.  If it looks brown and the cheese is not melted, turn off heat and let set with grill lid down for another 3-6 minutes.  After it is melted, remove from grill and serve hot and enjoy.

Fruit Salsa

I got a recipe from a church friend for fruit salsa.  I decided to take a lot of the sugar out of it to make it healthier.  I truly enjoy eating this healthy treat instead of that unhealthy but delicious stuff.  I hope you enjoy. 

Fruit Salsa
1 pint strawberries
3 kiwis
3 small crisp apples
1/2 c. apple jelly

Chop fruit in small pieces and mix with jelly and keep refrigerated.


Fajita cinnamon chips
10" flour fajitas
cinnamon sugar
melted butter

Spread melted butter on fajitas and sprinkle with cinnamon-sugar.  Cut into wedges.  Preheat oven to 350 degrees and bake on a cookie sheet for 8-10 minutes.  Let cool.  Chips will crisp when cooled.  Serve with dip.

Bacon Wrapped Hot Dogs

Hello again.  This isn't a real recipe but I have to share how absolutely sinful these are.  It's simple to make.  and oh so yummy to eat.  You can cook them in a pan or on the grill.  I prefer on the grill.  This time I didn't have the cheese to stuff them with.  Normally you cut a slit in the hot dog and put colby jack cheese in it and then wrap the bacon around.  But it's still good without the cheese.  This isn't something to fix regularly.  It's definitely not something you want to fix every day or even every week.  But for a special treat, it's perfect.

Bacon Wrapped Hot Dogs

Bacon Wrapped Hot Dogs

8 beef hot dogs

8 slices raw bacon

colby jack cheese

8 hot dog buns

toppings of your choice

Cut a slit down the center of each hotdog not cutting through.  Put long thin slice of cheese in center of dog.  wrap with a slice of raw bacon from one end to the other.  place a toothpick at either end to secure bacon.  Grill each side of bacon until browned.  Remove toothpicks and finish browning until all brown and enjoy.  Fix on buns with favorite toppings.

Lemon Butter Cake

I'm still working on recipe's for the county fair this summer.  I found this one and decided to try it.  As usual I changed it by adding lemon juice.  My husband enjoyed it and he doesn't like lemon desserts.  I really liked the texture of this cake.  It is very rick and buttery.  I hope you enjoy it if you decided to try this recipe. 

Lemon Butter Cake

Lemon Butter Cake



2 cups all-purpose flour2 teaspoons baking powder
1 teaspoon salt
1 cup butter, room temperature
2 cups granulated sugar
3 eggs
zest of 1 lemon + 2 t. lemon juice
1 cup sour cream

Preparation:

Preheat oven to 325°. Generously butter and flour a 10-inch bunt pan.
Into a bowl, sift together the flour, baking powder and salt; set aside.In a mixing bowl with hand-held electric mixer, cream 1 cup butter and granulated sugar; beat at high speed until mixture is very light and fluffy, about 5 minutes. Beat in eggs, one at a time, beating well after each addition and scraping down side of bowl frequently. Blend in lemon zest.

Add flour mixture to the creamed mixture alternately with sour cream, adding each in 3 additions. Scrape sides of bowl frequently. Batter will be thick.  Pour batter into prepared cake pan; bake in the preheated oven for 55 to 65 minutes, or until a cake tester or wooden pick inserted near the center of cake comes out clean. Cool in pan 10 minutes.

Carefully turn cake out onto a platter.  Would be great covered in fresh berries.  Serves 12.  

Bar-B-Q Meatloaf

My husband isn't a fan of meatloaf.  So I decided to make a bar-b-q meatloaf to see if he'd like it.  Well he did.  So here is the recipe I tried by changing some of my normal ingredients.  My mom taught me how to make a meatloaf.  I have changed her recipe over the years to adapt to my family.  I hope you enjoy.

Bar-B-Q Meatloaf

Meatloaf dinner

Bar-B-Q Meatloaf

2 lbs. hamburger

2 eggs

4 t. bar-b-q rub (recipe Aug. 2010 entry)
1 t. onion powder

1 t. garlic powder

3/4 c. plain bread crumbs

1/3 c. bar-b-q sauce

Sauce

1/3 c. ketchup

1/4 c. bar-b-q sauce

1 t. onion powder

1/2 t. chili powder

2 T. brown sugar

1 T. honey mustard dressing

1 t. worcestershire sauce

Preheat oven to 375 degrees.

Mix meatloaf ingredients together by hand until completely blended.  Mold into log shape.  Measure 1/2 cup of sauce.  Set aside the remainder sauce for later. 

Spread 1/2 cup of sauce over raw meatloaf.  Bake meatloaf in a casserole dish, roaster pan for 1 hour or until the internal temperature reaches 165 degrees.  You may use two loaf pans and bake for 45 minutes.  When baked, let set for 5 minutes before slicing. 

Shrimp Alfredo

Well here is my attempt at Alfredo sauce.  We enjoyed it and it really was easy.  I thought it would be more complicated to make.  I know years ago I wanted to make the sauce by a well known chef and she said it took parmesano reggino cheese.  I priced it and was shocked.  I decided at that time it wasn't worth it to buy the expensive cheese to make the sauce.  I recently found an simple recipe from a friend.  I tried it and added a little Romano cheese to it.  I hope you enjoy.

Shrimp Alfredo

Alfredo Sauce

1 1/4 c. chicken broth

4 t. flour

1/3 c. cream cheese

3 T. parmesan cheese

2 T. romano cheese

1/4 t. black pepper

Blend all ingredients in a small bowl.  Heat in small sauce pan until hot and almost boiling.  Add to cooked pasta.  You can add chicken or shrimp and any extras like spinach and tomatoes.  The choices are yours.

Strawberry Lemon Muffins/Trial recipe #1

I'm working on recipes for the county fair this summer.  So you can try them along with me and give me your votes for your favorite.  This is trial recipe #1.  I hope you enjoy. 

Strawberry Lemon Muffins

Unbaked batter without crumb topping

Unbaked muffins with crumb topping

Strawberry Lemon Crumb Muffins

1 1/2 c.  flour

1/2 c. sugar

2 t. baking powder

1/4 t. salt

1/2 c. milk

1/2 c. butter (1 stick) melted

1  large egg

1 1/2 c. strawberries (chopped)

1 teaspoon grated lemon peel

Crumb Topping

1/4 c. brown sugar (packed)

1/4 c. walnuts (chopped)

2 T.  flour

1 T.  melted butter

Combine

Preheat oven 350 degrees.  Line muffin tin with liners. 

Make crumb topping by combining all ingredients and set aside.

For muffins:

Combine flour, sugar, baking powder, and salt in large bowl.  Combine milk, butter and egg in small bowl until well blended.  Stir into flour mixture just until blended.  Fold in strawberries and lemon peel.  Spoon evenly into muffin papers.  Sprinkle crumb topping evenly over tops of muffins.

Bake for 25-30 minutes until toothpick inserted in center of muffin comes out clean.  Let sit in pan for 5 minutes.  Remove from pan and cool on cooling rack.  You can drizzle with glaze if wanted.

Yields 12 muffins.

Pumpkin Muffins

We have new neighbors moving in across the street.  So I wanted to bake them something to welcome them to the neighborhood.  I asked friends for suggestions and decided to make pumpkin muffins with a crumb topping.  Of course I had to try one or three.  They were really good but wished I had put more spices in them to boost the flavor a bit.  But they were still really good.  I hope they like them.

 Pumpkin Muffin with Crumb Topping

 Unbaked Pumpkin Muffins

Pumpkin Muffin with Crumb Topping

1 1/2 c flour
1 t. baking powder
1 can pumpkin (15 oz.)
1/3 c. vegetable oil
2  large eggs
2 t. pumpkin pie spice
1 t. cinnamon
1/2 t. baking soda
1/2 t. salt
1 c. sugar
1/4 c. brown sugar

Topping
1 c. flour
3 T. brown sugar
2 T. sugar
1 t. baking powder
1 t. cinnamon
1/4 t. salt
6 T. margarine (melted)

Preheat oven to 350 degrees.  Line 12 cup muffin tin with papers.

Whisk together flour and baking powder in small bowl

Mix pumpkin, oil, eggs, pumpkin, spices, sugar, brown sugar, baking soda, and salt until smooth.  Add flour mixture until just combined.

Topping:  In a bowl stir together flour, brown sugar, sugar, baking powder, cinnamon, and salt.  Pour melted butter and blend with fork until all flour is incorporated and crumbs are formed. 

Fill muffin cups 3/4 way full with batter.  Sprinkle top with crumb mixture and bake for 30-35 minutes or until toothpick comes out clean.  Cool in muffin pan 10 minutes and then place on cooling rack to cool. 

Serves 12-15.

Root Beer Float Cupcakes

Our church is having a 50's sock hop pitch-in dinner.  I decided to try to make root beer float cupcakes for a dessert.  I found a few recipes and decided to tweak them and create my own.  This is what I came up with through trial and error.

Root Beer Float Cupcakes

Root Beer Float Cupcakes

1 c packed brown sugar

1 t. molasses

1/2 c. butter (room temperature)

2 eggs

1 1/4 c. root beer

1 1/2 t. root beer extract
1 1/2 c. flour

1/2 t. salt

1 t. baking soda

1 1/2 t. baking powder

Cream together with a mixer brown sugar, molasses, and butter in a bowl until light and fluffy.  Add each egg one at a time until combined.

Mix root beer and extract and set aside.

 

In another bowl sift together (or whisk) flour, salt, baking soda, and baking powder.

Add the dry ingredients and root beer mix to egg-butter-sugar mixture alternating each until all is combined. 

Scoop into baking cups 2/3 of the way full. 

Bake at 350 degrees for 15-20 minutes

Allow to cool in pan for 15 minutes then remove and cool on baking rack.  Ice and decorate.  Enjoy!

Mom's Sugar Cookies

I dug this old recipe out of the archives.  This is the sugar cookie recipe that my mom used to make for us.  I made some and man did it bring back memories of my mom in the kitchen.  I miss my mom.  She lives in a neighboring state but suffers with Parkinson's and no longer has the ability to eat or talk.  So I made these for her from the heart.  I'm passing down all my family recipes to my daughter and anyone else that wants to share them with their family.  Who knows some of the recipes on here might just become someone elses new family traditions.  Enjoy!

Mom's Sugar Cookies

Close-up (these are a crunchy cookie)

Mom's Sugar Cookies

1 c. margarine

1 c. powdered sugar

1c. sugar

1 c. oil

Cream above ingredients together until smooth.

2 large eggs

1 tsp. vanilla

Add to above mixture until combined

1 tsp. cream of tarter

1 tsp. salt

1 tsp. baking soda

4 c. flour

Sift ingredients together and add to above mixture gradually.  Chill over night or at least 4 hours.  Make one inch size balls and place on cookie sheet.  Using a glass dipped in sugar, press down the cookies slightly. 

Bake at 350 degrees for 12-15 minutes until edges are lightly brown.

*can be made soft by puting in a sealed container with a slice of bread.

Baked Potato Skins

We love potato skins.  I was wondering what to fix for dinner.  It was an easy day not too busy.  So I decided  to fix potato skins.   It takes a good amount of time to fix them so I don't have that opportunity very often.  They just hit the spot.  Hope you enjoy.

Baked Potato Skins

Baked Potato Skins

6 medium baking potatoes

1-1 1/2 c. shredded cheddar cheese

8 slices cooked bacon (cut into small pieces)

oil

salt

pepper

Preheat oven to 350 degrees.

Using a fork poke each potato two times on each side.  Cover with foil and bake on oven rack for 1 hour or until tender when softly squeezed. 

Let cool enough to handle.  Hollow out the center of each potato leaving 1/4 inch with a spoon.  Brush each potato inside and out with oil. 

Preheat oven to 450 degrees. 

Place potatoes on a cookie sheet with skin side up.  Bake for 10 minutes then flip each potato and bake an additional 10 minutes. 

Top each potato with cheddar cheese and bacon pieces.  Return to oven for 3-4 more minutes until cheese is melted and serve with ranch dipping sauce or sour cream.