Friday, August 28, 2009

Cinnamon Rolls

Recipe From: Brittany
We had these when we were up in Utah this Spring. They are the best ever.
Dough Ingredients:
1 cup whole milk (warmed)
2 1/2 tsp Fleishmann's dry active yeast
Pinch of white sugar
2 eggs (room temperature, slightly beaten)
1/3 cup unsalted butter (melted)
4 to 4 1/2 cups bread flour ( I use 4)
1 tsp salt
1/2 cup white sugar

Filling Ingredients:
1 cup brown sugar (packed)
2 1/2 tbsp ground cinnamon
1/3 cup unsalted butter (softened)

Frosting Ingredients:
3oz cream cheese (softened)
1/4 cup unsalted butter (softened)
1 1/2 cups confectioners sugar
1/2 tsp vanilla extract

Warm the milk for about 50 seconds in the microwave and slowly whisk in the yeast, sprinkle a pinch of sugar on top to "feed the yeast." then leave on the counter for 5-10 minutes to proof. In a bowl combine flour, salt and sugar. Add the melted butter, eggs (slightly beaten), and then add the milk/yeast mixture last. Turn on the Kitchen-Aid with the dough hook and let it knead for 5 minutes. Heat the oven to 200 degrees and then TURN IT OFF. Cover the dough with a moist towel and put in the oven for around an hour (the dough should almost double in size).

Roll dough into a 16x21 inch rectangle. Spread with 1/3 cup butter. Sprinkle evenly with sugar/cinnamon mixture. Roll up dough starting on the 21 inch side and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover with moist towel and let rise in warm place again until nearly doubled, about 45 minutes to an hour. If preparing the night before, cover and place in refrigerator (allow to sit out for an hour prior to baking). Bake rolls at 350 for 20-25 minutes or until golden brown. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, and vanilla extract. Spread frosting on warm rolls before serving.

Wednesday, August 26, 2009

Lemon Chicken Pasta

Recipe From: Taste Buds Blog
I thought the lemon was a bit much.

1 tbsp olive oil
2 cloves garlic (minced)
1 boneless, skinless chicken breast (sliced)
1 cup frozen baby peas
1 cup frozen carrots
1 1/2 cups chicken broth
6 tbsp non fat cream cheese
1 box farfalle pasta
9 tbsp grated parmesan cheese
1 tsp lemon zest (optional)
1 1/2 tsp salt
1/2 tsp pepper

Heat a large, non stick skillet (med high heat) and add olive oil. Add garlic, saute one minute, being careful not to burn. Add chicken; saute until almost cooked through. Add carrots and peas and saute about 1-2 min. Remove from pan and set aside. Add broth and cream cheese to pan and cook over med high heat until cheese melts, stirring constantly with a wire whisk. Stir in chicken mixture, farfalle, and next four ingredients. Cook about one minute.

Monday, August 24, 2009

Baked Corn Dogs

Recipe From: Martha Stewart Everyday Food Blog
Sam loves hot dogs. She practically eats one everyday, so when I came across this was a must try. We doubled it so we could freeze the extras. It was big, sticky mess making them...but worth it! Turned out a little dry...but Sam will never notice or complain.
1 1/2 cups all-purpose flour (spooned and leveled)
2/3 cup yellow cornmeal
2 tsp baking powder
2 tsp sugar
1/2 tsp coarse salt
1/4 tsp ground pepper
2/3 cup milk
2 large eggs (lightly beaten)
2 tsp vegetable oil
4 (13 oz) precooked smoked chicken sausages (we used 1 pkg of chicken franks (10) when doubling recipe)

Preheat oven to 375 degrees. Line a baking sheet with parchment paper; set aside. In a medium bowl, whisk together flour, cornmeal, baking powder, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Make a well in center; add milk, eggs, and oil. Mix just until combined.

Insert an ice-pop stick into one end of each sausage, leaving a 1 1/2-inch handle. Dust with flour. Tap off excess. :)Using handle, rotate each sausage over bowl as you spoon batter to coat evenly. I used my hands a lot and coated them about 1/2" thick.Place on sheet; bake 5 minutes. Remove from oven. Using a spatula, reapply batter that has slipped onto sheet. Return to oven; bake until golden, 20 minutes. Serve with ketchup and mustard, if desired.


Recipe From: Taste Buds
I had made these a long time ago and froze a bunch of them. We put them with spaghetti the other night and they were so moist and soft!

4 lbs lean ground beef
2 eggs (slightly beaten)
1 cup dry Italian bread crumbs
1/2 cup onion (finely chopped)
1 tbsp salt
1 tsp pepper
1 3/4 cup milk
1/4 cup Worchestershire sauce

Combine all ingredients. Blend well. Shape mixture into 1-1/2" balls. Place on ungreased cookie sheet and bake 25-30 minutes until brown. Remove immediately and drain on paper towels.
Line on parchment paper on a cookie sheet and place in the freezer for about an hour. Once they are frozen, put in ziploc bags. Freeze and use within 3 months. Makes about 80 meatballs.