Wednesday, December 29, 2010

Cinnamon Rolls

Adapted from

1 cup warm milk (110 degrees F/45 degrees C)
1 packet or 8 grams yeast
2 eggs, room temperature
1/3 cup margarine, melted
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar
1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter, melted

1 (3 ounce) package cream cheese,softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt

  1. Place warm milk & yeast in the bowl of stand mixer and allow to sit for about 10 minutes.  Add eggs, margarine, flour, salt & white sugar.  Attach the dough hook and allow to mix & need for about 10 minutes (or until the dough is stretchy and not too sticky).  Remove bowl and cover, allowing the dough to rise in a warm dry place for about an hour.
  2. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
  3. Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. 
  4. Meanwhile, preheat oven to 400 degrees F (200 degrees C).  Bake rolls in preheated oven until golden brown, about 15 minutes. Once complete, place a cookie sheet on top of your pan and turn the rolls out upside down and allow them to cool for a few minutes.  While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving. 

To make the night before, complete recipe through step 3, then cover and refrigerate.  In the morning, allow rolls to sit at room temperature for about 30 minutes, then complete step 4.

To freeze, complete through step 3, cover & freeze.  The day before you want to cook them, move them from the freezer to the fridge.  When ready to cook, allow rolls to sit at room temperature for about 30 minutes, then complete step 4.

Rolled Sugar Cookies

 Adapted from

1 1/2 cups butter, softened
3 cups white sugar
4 eggs
2 teaspoons vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets. 
Bake 6 to 8 minutes in preheated oven. Cool completely & ice with sugar cookie icing.

Sugar Cookie Icing

adapted from

1 cup confectioners' sugar
2 tablespoons milk
2 teaspoons light corn syrup
1/4 teaspoon almond extract
assorted food coloring

In a small bowl, stir together confectioners' sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.

Divide into separate bowls, and add food colorings to each to desired intensity. Dip cookies, or paint them with a brush.

This icing is beautiful & a perfect pair with the rolled sugar cookies!

Saturday, December 18, 2010

Christmas Dinner 2010

My parents (and a huge sister) came from California to visit last week.  We decided to celebrate Christmas early, complete with a big meal together.  While I greatly prefer more of a Thanksgiving meal to anything else, I decided to try something different and try out a bunch of new recipes.  Here is what we enjoyed for our Christmas time together!

Cinnamon Rolls
I will post my version of this recipe soon.  I put them in the fridge overnight and missed the second rise on them so they didn't turn out quite right.  Also, since they were cold, they didn't cook correctly.  However, we still devoured them and I will be making them again as a special treat for Christmas day :)

covered with liquid smoke, wrapped in foil and cooked in a roaster on 225 for 10 hours

Tangy Cole Slaw

from Shanna Nail

3/4 cup Splenda
3/4 cup white vinegar
1 tsp oil
salt & pepper
One bag shredded cabbage & carrots,
1/2 red bell pepper, chopped
1/2 yellow bell pepper, chopped
1/2 orange bell pepper, chopped

Wisk together Splenda, white vinegar, oil, salt and pepper.  Pour mixture over cabbage & carrots & bell peppers

Make at least 8 hours before serving it so that it has some time to marinate and chill. (Sometimes overnight) It works pretty well to place all ingredients in a large ziploc bag to mix and marinate. Before serving, pour off excess juices! 

It is very healthy, and for any Weight Watchers members counts as 0 points.

Crockpot Broccoli Casserole

2 pounds of fresh broccoli, washed and trimmed (I only really like the florets) 
1/3 cup flour 
1/4 tsp kosher salt
1/4 tsp black pepper
1/2 tsp ground mustard
1 cup low fat or fat free milk
1 cup chicken broth
1 cup shredded yummy white cheese (I used Montery Jack)
1/2 cup Parmesan cheese

Wash and trim the broccoliIn a large mixing bowl, combine the flour, salt, pepper, and dried mustard. Toss the broccoli in the mixture. Dump the broccoli into the crockpot.

Cover with 1 cup of whatever shredded cheese you are going to use. Add the milk and the chicken broth.  Top with Parmesan cheese.

Cook on low for about 6 hours, or on high for about 3-4. This is done when the broccoli reaches desired tenderness and begins to brown a bit around the edges.

Peppermint Chocolate Pie

1 chocolate pie crust
6 candy canes
2 cups cold milk
2 boxes (4 oz) instant pudding (1 chocolate and 1 vanilla)
1 tub (8 oz) Cool Whip whipped topping, thawed
crushed candy canes, mini candy canes, peppermint balls

Crush candy canes into small pieces and set aside. 
Pour 2 cups of milk into a bowl or measuring cup. Whisk in pudding about 2 minutes, mixture will be thick. Gently fold in 1/2 tub of Cool Whip and crushed candy canes, mix completely. Spoon into crust.
Place in fridge to set for at least 4 hours. Before serving, top with remaining Cool Whip & garnish with candy canes or peppermint balls.

Watergate Salad

adapted from

1 (3.4 ounce) package instant pistachio pudding mix
1 (20 ounce) can pineapple chunks in juice
1 cup miniature marshmallows
1/2 cup chopped walnuts
1/2 (8 ounce) container frozen whipped topping, thawed
Drain pineapple reserving juice.  In a large bowl, mix together pudding mix, pineapple chunks, 1/4 cup pineapple juice, marshmallows, and nuts. Fold in whipped topping. Chill.

Sour Cream Potato Casserole

adapted from

2 (28 ounce) package frozen cubed hash brown potatoes with onions & peppers, thawed
2 cups sour cream
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
1 cup shredded Cheddar cheese
1/2 cup butter or margarine, melted
1/2 cup finely chopped onion
1 teaspoon salt
1/2 teaspoon pepper
1 cup French-fried onions
In a bowl, combine the first eight ingredients. Pour into an ungreased baking dish. Bake, uncovered, at 350 degrees F for 1 hour. Sprinkle with onions; return to the oven for 10 minutes.

We used the leftovers to make some pretty awesome breakfast tacos :)

Jalapeno Popper Dip

2 (8 ounce) packages cream cheese, softened
1 cup mayonnaise
1 (4 ounce) can chopped green chilies, drained
2 ounces canned diced jalapeno peppers, drained
1 cup grated Parmesan cheese
French bread

Stir together cream cheese and mayonnaise in a large bowl until smooth. Stir in green chilies and jalapeno peppers. Pour mixture into a microwave safe serving dish, and sprinkle with Parmesan cheese.
Microwave on High until hot, about 3 minutes. Serve with warm french bread.

Sunday, December 5, 2010

Holiday Pretzel Treats

Bite-size, waffle-shaped pretzels
Hershey's Kiss or Hershey's Hug
M&M's candy

Heat the oven to 170F. Set a number of bite-size, waffle-shaped pretzels (one for each treat) in a single layer on a cookie sheet lined with parchment paper, then top each pretzel with an unwrapped Hershey's Kiss or Hershey's Hug.

Bake for 4 to 6 minutes (the white chocolate will melt more quickly), until the chocolates feel soft when touched with a wooden spoon. Remove the cookie sheet from the oven and quickly press an M&M's candy into the center of each Kiss.

Allow the treats to cool for a few minutes, then place them in the refrigerator to set, about 10 minutes. If desired, place handfuls of the candies in clear plastic bags and tie on colorful ribbons.

Reindeer Cookies

Cookie dough:  store bought or homemade, any flavor
Pretzel twists
Chocolate chips
Red M&Ms

Start with a round cookie shape and pinch the middle gently to create the face shape.  Add eyes, antlers, and Rudolph’s shining red nose.  Bake according to your recipe’s directions.


Related Posts with Thumbnails