Can't-Eat-Just-One Cinnamon Rolls

I love baked goods.  And I love cinnamon rolls.  And I love the Taste of Home magazine.  I put more recipes into my "recipe binder" from a Taste of Home that I happen upon than from anywhere else.  It's probably a tad dangerous for me to come across one.  Because guaranteed I'm going to find about 10 recipes I want to try.

Well, as luck would have it, someone gave me the February/March 2015 Taste of Home to flip through and keep.  Oh my goodness.  And so then I had to make these cinnamon rolls. 

CAN'T-EAT-JUST-ONE CINNAMON ROLLS
1 package (or 2 1/4 teaspoons) active dry yeast
1 tablespoon sugar
1/4 cup water (110 degrees)
1 cup 2% milk
1/3 cup instant vanilla pudding (approx half of a 3.4 ounce box)
1 egg
1/4 cup butter, melted
1 teaspoon salt
3 to 3 1/2 cups all-purpose flour
Filling:
3/4 cup sugar
1 tablespoon cinnamon
1/4 cup butter, melted (I omitted this)
Frosting:  (I made mine more of a glaze and added about 1/2 tablespoon milk -- I also cut this in half)
1 1/2 cups confectioner's sugar
1/2 cup butter, softened
2 teaspoons vanilla
1 teaspoon water

In a large bowl, dissolve yeast and 1 tablespoon sugar in warm water.  In a bowl, beat milk and pudding mix on low speed 1 minute.  Let stand 1 minute.  Add egg, butter, salt, yeast mixture and 2 cups flour; beat on medium until smooth.  Stir in enough flour to form a soft dough (I used all 3 1/2 cups).

Turn onto a floured surface; knead until smooth, about 6 to 8 minutes.  Place in a greased bowl, turning once to grease top.  Cover; let rise in a warm place until doubled, about 1 hour.

For filing, in a bowl, mix sugar and cinnamon.  Punch down dough; divide in half.  Roll each into an 18x10 inch rectangle.  Brush each with 2 tablespoons butter; sprinkle with half of the sugar mixture.  Roll up, starting with a long side; pinch seam to seal.  Cut each into 12 slices.

Place in a greased 13x9 inch baking pan.  Cover; let rise in a warm place until doubled, about 45 minutes.  Preheat oven to 350.

Bake 20 to 25 minutes (mine took 20) or until golden brown.  In a bowl, beat frosting ingredients until creamy.  Spread over warm rolls.

Notes:  In addition to what I already noted in the recipe above...  I chose not to cut each half into 12.  I ended up with a total of 16 and I assume they were just bigger than what they otherwise would have been.


Verdict:  They are yummy.  We ate half the pan in less than a day.  And then had to give some away for fear that I would eat the rest (seriously don't need that!).  However, I have another recipe for cinnamon rolls that are overnight cinnamon rolls.  Which means I can do all the the work the night before and then just bake them in the morning.  So I will probably keep using that recipe, because it's amazing too and I like splitting it up.  But these are delicious, and I would otherwise keep making them.

Artichoke Mushroom Lasagna

I found this recipe several years ago in a Taste of Home magazine.  I tore it out, knowing it was Monday Meals worthy and that it was right up my alley.  This past week, since the weather cooled off, I fired up my oven and made it for Monday Meals! 

We liked it.  A lot.  Even though my husband says it's "fake" lasagna, since it's not a red sauce.  Whatever.  Red sauce is over-rated.  :).  So if you like mushrooms, cheese, and artichokes, this is totally for you.  If you're weird and don't like any of those things...  Steer clear :).

1 pound sliced baby portobello mushrooms
2 tablespoons butter
3 garlic cloves, minced
3 cans (14 ounce each) water-packed artichoke hearts, rinsed, drained and chopped
1 cup white wine (I would have used chicken broth, but I omitted because I pre-cooked my lasagna noodles -- see below)
1/4 teaspoon salt
1/4 teaspoon pepper

Sauce:
1/4 cup butter, cubed
1/4 cup all-purpose flour
3 1/2 cups 2% milk
2 1/2 cups shredded Parmesan cheese
1 cup white wine (I subbed chicken broth)

Assembly:
9 no-cook lasagna noodles (I used regular and pre-cooked them)
4 cups mozzarella cheese, divided

Saute mushrooms in butter until tender.  Add garlic; cook 1 minute longer.  Add the artichokes, wine (broth), salt and pepper; cook over medium heat until liquid is evaporated.

For the sauce, in a large saucepan over medium heat, melt butter.  Stir in flour until smooth; gradually add milk.  Bring to a boil; cook and stir for 1 minute or until thickened.  Stir in Parmesan cheese and wine (broth).

Spread 1 cup sauce into a greased 13x9-inch baking dish.  Layer with three noodles, 1 2/3 cups sauce, 1 cup mozzarella and 1 1/3 cups artichoke mixture.  Repeat layers twice.  Cover and bake at 350 for 45 minutes.  Sprinkle with remaining mozzarella cheese.  Bake, uncovered, 15 to 20 minutes longer or until cheese is melted.  Let stand for 15 minutes before cutting.

Recipe from Taste of Home April/May 2011.

Appreciation Brunch

This past Saturday, a couple friends and I did an appreciation brunch for our dear friend Christina.  She is pregnant with her 4th baby, and we wanted to do something special for her.  She said she didn't really need anything for Baby, so we decided we could just have a day for her!  It was low-key, just an opportunity to all sit and visit and eat. 

On the menu was:

Yogurt parfaits
crackers w/ dip
veggies w/ dip
strawberry pizza
raspberry coffee cake
bacon cheese mini appetizers
orange juice
water with lemon


Here are the recipes for the Bacon Cheese Mini Appetizers, Raspberry Coffee Cake and the Strawberry Pizza!

A picture of the yogurt parfait bar area.

Raspberry Coffee Cake:

Streusel:

1/4 cup firm margarine or butter

1/3 cup all-purpose flour

1/4 cup sugar

 

Cake:

2 cups all-purpose flour

3/4 cup sugar

1/4 cup butter or margarine, softened

1 cup milk

2 teaspoons baking powder

1 teaspoon vanilla

1/2 teaspoon salt

1 egg

1 cup raspberries (fresh or frozen, thawed)

 

For the streusel:  cut butter into flour and sugar until it resembles crumbs.  Set aside.

 

For cake:  Grease a 9x9 (or 11x7) pan and preheat oven to 350 degrees.  Mix all the ingredients, beating on medium speed for two minutes.

 

Spread half of mixture into greased pan.  Cover with 1/2 cup raspberries (and juice), then sprinkle half of streusel over the berries.  Repeat layers.

 

Bake for 50 minutes or until toothpick comes out clean (mine took 40 minutes).  Recipe from Betty Crocker cookbook.

Strawberry Pizza (binder recipe):

6 tablespoons butter, softened

1/2 cup sugar

1 egg

1/2 teaspoon vanilla extract

1/4 teaspoon almond extract

1 1/4 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

 

For Filling:

1 8-ounce package cream cheese, softened

1/2 cup confectioners' sugar

2 cups sliced fresh strawberries

1 cup sugar

1/4 cup cornstarch

2 cups crushed strawberries

 

In a large bowl, cream butter and sugar until light and fluffy.  Beat in egg and extracts.  Combine the flour, baking powder and salt; gradually add to creamed mixture.  Cover and refrigerate for 1 hour.

 

On a floured surface, roll dough into a 13-inch circle.  Transfer to an ungreased 12-in pizza pan.  Build up edges slightly.

 

Bake at 350 degrees for 18 to 22 minutes or until lightly browned (mine cooked 15 minutes, but my oven cooks hot).  Cool completely.

 

In a large bowl, beat cream cheese and confectioners' sugar until smooth.  Spread over crust.  Arrange sliced strawberries on top.  In a large saucepan, combine the sugar, cornstarch and crushed berries until blended.  Bring to a boil, cook and stir for 2 minutes or until thickened.  Cool slightly.  Spoon over strawberries.  Refrigerate until serving.  Yield: 12 - 16 servings.  Recipe from Taste of Home.

Bacon Cheese Mini Appetizers:

1 (10 oz) can FLAKY biscuits (must be flaky)
1 (8 oz) pkg cream cheese, softened
1 pkg real bacon pieces
2 TBSP milk
2 to 3 TBSP very finely chopped onion
1/2 cup parmesan cheese
2 TBSP parsley (optional)

Separate bscuits into 2 or 3 layers. Spray muffin cups of mini muffin pan. Press biscuit layers into cups. Mix all ingredients. Fill muffin tins. Bake 15 minutes at 375.

Sunny Asparagus Tapenade

3/4 pound fresh asparagus, chopped
3/4 cup packed fresh parsley sprigs

1/3 cup unsalted sunflower kernels
1/4 cup lemon juice
1/4 cup orange juice
1 tablespoon olive oil
2 teaspoons maple syrup
1 small garlic clove, chopped
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1 teaspoon pepper
Additional sunflower kernels, optional
Assorted fresh vegetables, crackers and/or toasted French bread baguette

In a large saucepan, bring 1/2 inch of water to a boil. Add asparagus; cover and cook for 3 to 5 minutes or until tender. Drain and immediately place asparagus in ice water. Drain and pat dry.

Place in a food processor; add next 10 ingredients (through pepper). Cover and process until desired consistency.

Transfer to a small bowl; sprinkle with additional sunflower kernels, if desired. Serve at room temperature or chilled with dippers of your choice.

Recipe from Taste of Home.

Notes:  I used about 1/2 teaspoon dry parsley. I cut the pepper back to 1/2 teaspoon. And I made the mistake of buying whole sunflower seeds and having to shell them. I don't recommend doing that!

 

Verdict:  It's a keeper mostly because it's in the Monday Meals cookbook.  However, it's not a bad recipe.  It's an interesting mix of flavors.  Mine turned out a little wetter than I was anticipating.  But I have had 5 different people try it (including my husband) and everyone seems to really like it, though it's definitely unique.  It's not my favorite, but I'm glad everyone else likes it!  Plus, it's a way to eat my veggies :)!

 

 

French's Slow Cooker Chicken

1/2 cup French's mustard
1/2 cup honey
2 pounds boneless chicken

Mix mustard and honey.  Pour over chicken in the crock pot.  Cover and cook on low 6 to 7 hours.

Personal Notes:  So this is super super easy.  And only 3 ingredients!  And not weirdo ingredients either.  Of course, I forgot to do the mixing step.  And the sauce was kind of thin, so I added about a tablespoon of cornstarch while letting it cool for a bit and whisked it in so it would mostly dissolve. 

Verdict: Discard.  We didn't really enjoy the flavor.  It's strong.  I give it an A for ease.  But definitely not something I'll make again.  I appreciated that it was so easy and that I had all the ingredients, and that I could do something fast and easy on a hot day in the crock pot :).  But it just wasn't delicious to us. 

I forgot to take a picture before storing the leftovers, so I'm sure the picture make it seem even less appetizing ;).

Warm Winter Lemon Cake

1 package (2-layer size) yellow cake mix
2 cups cold milk
1 1/4 cups water
2 packages ((4-serving size each) lemon flavor instant pudding and pie filling
1/3 cup granulated sugar
2 tablespoons powdered sugar

Preheat oven to 350 degrees. Prepare cake mix as directed on package. Pour batter into greased 9x13 baking dish.

Pour milk and water into large bowl. Add dry pudding mixes and granulated sugar. Beat with wire whisk 2 minutes or until well blended. Pour over cake batter in dish. Place baking dish on baking sheet to catch drippings, as mixture does bubble.

Bake 55 minutes to 1 hour or until toothpick inserted in center of cake comes out clean (Mine took 45 minutes). Cool in pan 20 minutes. (Mixture will thicken slightly as it cools.) Sprinkle with powdered sugar. Spoon onto serving dishes. Serve warm; garnish with raspberries, if desired. Makes 16 servings.

 

Personal Notes:  I forgot to add the extra 1/3 cup sugar and it was still delicious.  I didn't even realize I forgot it until the next day when I was reading over the recipe.  This is delicious warm or cold :).

 

Verdict:  Definitely a keeper!  It's easy and delicious.  Light, so not super-filling. 

Asparagus & Parmesan Cream Pastry

1 package (8 ounce) cream cheese, softened
1/2 cup grated Parmesan cheese
3 tablespoons lemon juice
5 fresh basil leaves, chopped
1 sheet frozen puff pastry, thawed
1 pound fresh asparagus, trimmed
2 tablespoons olive oil
2 tablespoons shaved Parmesan cheese

In a small bowl, combine the cream cheese, grated Parmesan cheese, lemon juice and basil.

Unfold puff pastry on a baking sheet coated with cooking spray. Cut into four rectangles, placing them slightly apart on baking sheet. Spread cream cheese mixture to within 1/2 inch of edges. Trim asparagus spears to 1 1/2 inches shorter than pastry. Press four spears (I used 6 to 7) onto each pastry, alternating direction. Drizzle with oil.

Bake at 400 degrees for 18 to 22 minutes or until golden brown. Sprinkle with shaved Parmesan cheese. Slice each pastry in half. Serve warm.

Personal Notes:  I didn't have fresh basil, so I used between 1 and 2 teaspoons of dried.  I also only used about 8 ounces of asparagus (which was about 26 spears) and put between 6 and 7 on each rectangle.  It does have a strong lemon taste, so the cream part doesn't taste too awesome by itself.  Also, I would probably cut back to maybe 6 ounces of cream cheese, because it made a lot of cream topping.

Verdict:  Keep.  But I would be anyway, since this was for Monday Meals and is going in the cookbook :).  It is definitely something different.  And definitely interesting.  I love that it's easy too.
 
Recipe from Taste of Home.

Foil-Pack Taco Chicken Dinner

4 small boneless skinless chicken breast halves

4 teaspoons taco seasoning mix

2 cups thinly sliced peeled potatoes

1 cup shredded cheese

1/2 cup salsa

1/4 cup sour cream (optional)

 

1.  Preheat oven to 400 degrees.  Sprinkle chicken evenly with seasoning mix.  Place 1/2 cup of the potatoes on center of each of 4 large sheets of aluminum foil; top each with 1 chicken breast, 1/4 cup of cheese and 2 tablespoons salsa.

2.  Bring up foil sides.  Double fold top and both ends to seal each packet, leaving room for heat circulation inside.  Place in single layer in 15x10x1-inch baking pan.

3.  Bake 25 minutes or until chicken is cooked through and potatoes are tender.  Remove packets from oven.  Let stand 5 minutes.  Place 1 packet on each of 4 plates.  Cut slits in foil with sharp knife to release steam before opening.  Top each serving with 1 tablespoon of sour cream.

 

Recipe from kraftfoods.com

Personal Notes:  Because this is a Kraft recipe, the ingredients called for are all specific to their brand.  I just used what I had.  We eat meat, but not a lot of it, so I cut one large chicken breast in thirds and only made 3 foil packs.  I forgot to add the sour cream.  And I don't feel 25 minutes was sufficient time (for either the chicken or the potatoes).  I ended up finding that out after I opened mine to eat it.  I decided to put it back in (open) before eating any of it.  I put them in for another 15 minutes, making a total of 40.  And I had small pieces of chicken, so using a whole piece would, I think, definitely require more cook time.

Verdict:  Keep.  I liked the flavor, and it was easy.  I don't think it's something I'll make often, but I think it will be a fun every-once-in-a-while dinner.  And it may seem fun and exciting to kids as they get a little older.  So I'm always looking for fun and different things to do with my kids.