Wheat Cinnamon Rolls

This is so scrumptious and so easy, I promise. Do you remember my wheat bread recipe I posted? Well you can use that same recipe to make super yummy cinnamon rolls. I made these the other day and took pictures as a went so I could post them along with the recipe.

2 1/2 cups of warm water

1 T yeast (heaping)

1/3 cup honey

1/3 cup oil

1 1/2 tsp salt

1/4 cup gluten flour (optional)

7-8 cups of wheat flour

-Pour the warm water and yeast into your mixer.

-Measure the oil FIRST, and then the honey in the same measuring cup (the honey slides out easier).

-Add the salt and gluten flour and mix for just a couple of seconds on low speed.

-Add about 6 cups of flour all at once and start your mixer on the low speed while it incorporates everything, and then you can put it on a slightly faster speed (no higher than 4, if it's like mine). The trick with this bread is not to dump all of the flour in right at the beginning because each time you mix a new batch it ends up taking a slightly different amount. Add flour about 1/4 cup at a time after the original 6 cups until the dough starts pulling away from the sides and the bottom.

-Once you have the right amount of flour, let it knead/mix on speeds 3 or 4 for 5 minutes.

-With a little oil on your hands and some on your mat (or countertop), roll out the dough into a rectangle.

-Spread softened butter over the entire rectangle with a butter knife. Don't be afraid of it - be somewhat generous.

-Then sprinkle brown sugar (again, BE GENEROUS!) and cinnamon so it covers all of it except for the very edge of the dough closest to you.
-Roll it up started with the furthest edge and roll towards you. Don't force it - it should just come easily.

-Get your dental floss, slide it under the dough, and pull it through the middle so you have two halves. It's easiest to start with a half at first. Cut it with the floss so each piece is about 1 to 1.5 inches thick.
-Place them on a lined baking sheet. I only sprayed mine, and I ended up with a lot of baked on sugar. Not easy to clean off!
-Let the rolls rise under a dish cloth for about 30 mins. Then ake at 350 for 25 mins.
-Allow to cool a bit and then frost or glaze (if you're serving right away you can just frost it right then and serve). I used Paula Dean's glaze recipe found here and it turned out great!

ENJOY!

Chicken Cordon Blue

so it's been AGES since I posted on here last, but never fear I have returned! I am sure you all noticed right? ;) 


I tried this recipe tonight and LOVED it and for those of you who might care it is Weight Watchers approved! :) BONUS!! 


Ingredients:

	1 pound uncooked boneless, skinless chicken breast, four 4-oz pieces
	1/2 tsp black pepper, freshly ground, divided
	1/4 tsp table salt
	1 oz deli ham, very thinly sliced
	2 oz low-fat Swiss cheese, thinly sliced
	1/3 cup dried bread crumbs, plain-variety
	1/3 cup parsley, fresh, minced   (I cut this in half and just added more bread crumbs, because I don't really love parsley)
	2 Tbsp all-purpose flour
	2 large egg whites
	2 sprays cooking spray
	1/2 Tbsp unsalted butter
	1/2 Tbsp olive oil    Instructions:

• Place chicken between two sheets of wax paper or plastic (I just used a gallon sized ziploc bag); using a rolling pin, pound chicken to 1/4 inch thickness. 
  
• Rub chicken with 1/4 teaspoon each pepper and salt. Evenly divide prosciutto and cheese over chicken; fold chicken in half to cover prosciutto and cheese and press down to hold shape.
  
• In a shallow bowl, combine bread crumbs, parsley and remaining 1/4 teaspoon pepper. Place flour on a plate. In another shallow bowl, whip egg whites until soft peaks form.
  
• To coat chicken, dredge each piece of chicken in flour; turn to coat. Then dip each chicken breast in egg whites; turn to coat. Next, dredge chicken in bread crumb-mixture and press down to make sure all sides are covered. Repeat until all four chicken breasts are coated.
  
• Coat a large skillet with cooking spray and set over medium-high heat; add butter and oil. When they begin to simmer (about 1 or 2 minutes), place chicken in a single layer in skillet; cook, flipping once, until nicely browned and chicken is completely cooked through, about 6 to 8 minutes each side. 1 chicken breast per serving.
• 
  

I was in a hurry to get dinner cooked so I rushed through the instructions and wound up breading my chicken before adding the cheese and ham. This caused a problem with the whole folding technique. Because I could no longer fold the cheese and ham inside I preheated the oven to 350 and placed the ham and cheese on top of the cooked chicken and let it melt for about 5 minutes. It turned out rather well I thought. Although next time I think I'll make it the correct way. 

It may look complicated but this meal was SUPER easy and SO yummy! It probably took me a whole of 30 minutes to have dinner ready and on the table. I served it with a baked potato and green salad. 

Leftover suggestion: serve it cold in thin slices over salad greens. (I'm gonna try this tomorrow)! 

Creamy Cinnamon Squares

Or in this case, hearts...seeing how these were a Valentine's breakfast treat for my sweetie! They were super yummy!

2 cans Pillsbury crescent rolls (I use the seamless sheets)

3/4 c. white sugar

2 (8 oz. each) packages cream cheese

1 tsp. vanilla

Spread 1 crescent roll package on bottom of greased 9x13 pan.  Mix together 2 packages of cream cheese with 3/4 c. white sugar and 1 tsp. vanilla.  Spread on top of crescent roll layer.  Spread 2nd crescent roll package on top of the cream cheese mixture.  Mix 1/4 c. sugar with 1 tsp. cinnamon and sprinkle on top of 2nd crescent roll layer.  Bake at 350 for 20 minutes.  Cool for a while, then pop into the fridge until completely cold.  Cut into squares and enjoy!  (Or, in my case, cut into shapes using cookie cutters.)  Yummy!

Recipe came from Love, Actually.

Two EASY Yummy Dinners

Here are two easy recipes that are quick to throw together and taste delicious! I can't claim the rights to either one of them, but I've had them so long I also can't tell you where I got them from. Just don't remember. But hopefully you enjoy them both at some point!



Mexican Lasagna
1 1/2 lb ground beef
1/2 cup chopped onion
1 tsp garlic powder
1/2 tsp oregano
1/2 tsp parsley
 2 (8 oz) cans of tomato sauce
1 cup sour cream
 1 cup cottage cheese  
1 can chopped green chili peppers
 1 bag crushed corn tortilla chips (I usually just open the bag a teeny bit to let the air out and then crush away)
 shredded monterey jack cheese (usually I use about 2 cups/8 oz, sometimes I feel like putting more)

Fry beef, add onions, garlic powder, oregano, parsley, and tomato sauce. In a separate bowl, combine sour cream, cottage cheese, and chopped green chili peppers. Place half of the crushed chips on the bottom of a casserole dish. Add 1/2 meat mixture and sprinkle with 1/2 of the cheese. Spread entire sour cream mixture evenly over casserole. Repeat chips and meat layers. End with cheese on top. Bake COVERED at 350 for 1 hour.


Slower Cooker Cheesy Italian Tortellini
1 lb Italian sausage 
1 15 oz container of refrigerated marinara sauce
1 cup sliced fresh mushrooms (optional)
1 can diced Italian Style tomatoes 
1 package (9oz) refrigerated cheese-filled tortellini
1 cup shredded mozzarella or pizza cheese blend

In skillet, cook sausage over medium-high heat until brown. Drain. Spray inside of slow cooker with cooking spray. Mix sausage, marinara sauce, mushrooms, and tomatoes in slow cooker. Cover, cook on low for 6 or 7 hours. Stir in tortellini, sprinkle with cheese. Cover and cook on low for another 15 minutes or until tortellini are tender.

MEATLOAF

Hey I know I havn't posted in awhile but I made Meatloaf tonight per my husbands request and it was really good!!

I used

Ground Beef
1 chopped onion
bread crumbs
1 egg
liquid smoke
franks hot sauce
parsley
salt
pepper
parmesan cheese

I just added it by eye instead of measuring, i mixed it all together and as soon as it stuck and didn't fall apart I put foil on a sheet pan and shaped the meat into a loaf. I also added some carrots around the loaf and put Olive Oil, salt/pepper to the carrots and then cooked the meatloaf for 70 minutes at 350...it varys on time depending on how big your loaf is or how your oven cooks, just use a meat thermometer so you know it's all the way cooked. Anyways I served it with some potatos and homemade bread!!! OH I forgot that before I put it in the oven I smothered the top with Ketchup, if you don't like Ketchup you can use barbeque sauce or whatever sauce you like...also, you put some of the Topping inside the mix before you make the loaf.

Salsa Chicken

This recipe is so easy and so yummy!

2 Chicken Breasts
1/2 jar of salsa
Taco Seasoning

(Sorry I really don't measure much when I cook so I don't have exact measurements. Just put however much seasoning as you want).

Put all of this in the crockpot on high for around 5 hours or until chicken is very tender. When I put the chicken in the crockpot it was frozen so it won't take as long if it isn't frozen.

Take chicken out of crock pot and shred. Return to crockpot and mix with salsa and seasoning.

Serve over rice. I topped it with sour cream and olives.

Baked Creamy Chicken Taquitos

I wish I was the type of person that was good at just throwing things together to make something yummy. I can't do it. When I throw stuff together it usually ends up being really gross. Instead, I use other people's recipes and then share them with you! That's okay as long as I give them credit right? This is another one from http://www.ourbestbites.com/. I am loving their recipes. I also made their French Dip Sandwiches, and Spaghetti & Meatballs this week - all of which have turned out delicious!  I especially enjoyed these taquitos that I made tonight. I served them with a side salad with Cilantro Lime Dressing, and salsa (recipe below) for dipping.

Baked Creamy Chicken Taquitos


- 1/3 Cup cream cheese
- ¼ Cup green salsa
- 1 Tablespoon lime juice
- ½ teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon onion powder
- ¼ teaspoon granulated garlic
- 3 Tablespoons chopped cilantro
- 2 Tablespoons sliced green onions
- 2 Cups shredded cooked chicken
- 1 Cup grated pepperjack cheese
- small corn or flour tortillas
- salt
- cooking spray

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray. Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder, and garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well. Heat a few tortillas at a time in the microwave until they are soft enough to roll without cracking 20-30 seconds. Place 2-3 tablespoons of chicken mixture on the lower third of a tortilla, keeping it about ½ inch from the edges. Roll up and place seam side down on baking sheet. Make sure they do not touch each other. Spray tops lightly with cooking spray and sprinkle with salt. Place in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

Sorry, I wanted to take pictures...but I was hungry and I just ate them instead.
 
Salsa
(recipe slightly adapted from http://www.melskitchencafe.com/)
 
- 1/2 small red onion, peeled and quartered (I use whatever onion I have on hand - tonight it was green onions and they worked just fine)
- 1/2 cup fresh cilantro leaves
- 1/4 cup jarred pickled jalepenos (I pour a little bit of the juice in as well, we like spicy!)
- 2 tablespoons lime juice
- 2 garlic cloves, peeled
- 1/2 teaspoon salt
- 1 (28 oz.) can diced tomatoes (I use the juice and all)
 
In a blender, pulse all ingredients except for the tomatoes. Add tomatoes and pulse until combined.