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.

Lemon Chicken Pasta

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

Ingredients:
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.

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 recipe...it 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.

Ingredients:
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.

Meatballs

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!

Ingredients:
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.

Skillet Lasagna

Recipe From: My Kitchen Cafe

Maybe more work than regular lasagna, but didn't need to turn on the oven...so that's a plus in the summer. I used fresh oregano and basil from the garden.

Ingredients:
3 (14.5 ounce) cans whole peeled tomatoes
1 (8 ounce) can tomato sauce
1 tablespoon olive oil
1 medium onion (minced)
Salt
3 medium garlic cloves (finely minced)
1/8 teaspoon red pepper flakes
1 tablespoon dried basil
1/2 tablespoon dried oregano
1/2 pound ground pork
1/2 pound ground beef
12 curly-edged lasagna noodles (broken into 1 inch lengths)
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
3/4 cup ricotta cheese

Pulse the tomatoes with their juice in a blender or food processor until they are coarsely ground and no large pieces remain. Heat the oil in a 12-inch nonstick skillet over medium heat. Add the onion and 1/2 teaspoon salt and cook, stirring often, until the onion is softened and translucent, about 5 to 7 minutes. Stir in the garlic and red pepper flakes and cook until fragrant, about 30 seconds. Add the ground meat and cook, breaking apart the meat, until it is lightly browned and no longer pink, 5 to 6 minutes. Scatter the broken lasagna noodles over the meat and then pour in the ground tomatoes and tomato sauce over the pasta. Stir in the basil and oregano. Cover, increase the heat to medium-high, and cook, stirring often and adjusting the heat to maintain a vigorous simmer, until the pasta is tender, about 20 minutes.

Off the heat, stir in half the mozzarella and half of the parmesan. Dot heaping tablespoons of the ricotta over the noodles, then sprinkle with the remaining mozzarella and parmesan. Cover and let stand off the heat until the cheese melts, 2 to 4 minutes. Serve.

Citrus Salmon & Ginger Snap Peas

Recipe From: Taste and Tell Blog

This was so easy! The sugar snap peas were our favorite.

Ingredients:
4 salmon fillets, skin removed
salt and fresh ground pepper
1/3 cup orange marmalade
1 green onion (sliced)
1 teaspoon dry white wine (chicken broth)
1/2 teaspoon fresh ground ginger
1/2 teaspoon Dijon-style mustard
1 clove garlic (minced)
1/8 teaspoon cayenne pepper
1/8 teaspoon five-spice powder
2 tablespoons sliced or slivered almonds (toasted)

Preheat oven to 450F. Rinse fish, and pat dry with a paper towel. Sprinkle fish with salt and pepper. Place in a shallow baking dish; set aside. In a small bowl, stir together marmalade, green onion, wine, ginger, mustard, garlic, cayenne pepper, and five-spice powder. Spoon mixture over fish. Bake for 4 to 6 minutes per 1/2 inch thickness of fish, or until fish flakes easily when tested with a fork. Sprinkle individual servings with almonds.

Gingery Sugar Snap Peas
3 cups fresh sugar snap peas
1 tablespoon butter
1 tablespoon orange marmalade
dash of ground ginger
dash of black pepper

Remove strings and tips from sugar snap peas. In a covered medium saucepan, cook peas in a small about of boiling salted water for 2 to 4 minutes, or until crisp-tender. Drain well; set aside. In the same saucepan, melt butter over low heat. Stir in marmalade, soy sauce, ginger and pepper. Return peas to the saucepan, stirring to coat.

Parmesan Rosettes
1 11-ounce package (12) refrigerated breadsticks
3 tablespoons grated Parmesan or Romano cheese
1 teaspoon sesame seeds
1/2 teaspoon dried Italian seasoning, crushed
1/4 teaspoon garlic powder
2 tablespoons butter, melted

Preheat oven to 375F. Separate breadsticks and uncoil into 12 pieces. On a lightly floured surface, roll each piece into a 12-inch long rope. Tie each rope in a loose knot, leaving 2 long ends. Tuck the top end of the rope under roll. Bring bottom end up and tuck into the center of the roll. In a shallow dish, combine Parmesan cheese, sesame seeds, Italian seasoning and garlic powder. Brush top and sides of each knot with the melted butter. Carefully dip the top and sides of each rosette into the cheese mixture. Place rosettes 2 to 3 inches apart on an ungreased baking sheet. Bake for about 15 minutes or until golden. Serve warm.

'Perfectly Chocolate' Chocolate Cake

Recipe From: Hershey's

Melissa made this for craft & bake day. It was Ray's 33rd birthday.

Cake Ingredients:
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling waterHeat oven to 350°F. Grease and flour two 9-inch round baking pans. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "Perfectly Chocolate" Chocolate Frosting. CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.

"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING
1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.