Cinnamon Twists

These delightful golden twists are perfect for a spring brunch or lunch. The brown sugar and cinnamon give them a delicate spicy flavor. It's a good thing the recipe makes a big batch, because people can rarely eat just one;

48 Servings
Prep: 25 min. + rising Bake: 15 min.
Ingredients
1 package (1/4 ounce) active dry yeast
3/4 cup warm water (110° to 115°), divided
4 to 4-1/2 cups all-purpose flour
1/4 cup sugar
1-1/2 teaspoons salt
1/2 cup warm milk (110° to 115°)
1/4 cup butter, softened
1 egg
FILLING:
1/4 cup butter, melted
1/2 cup packed brown sugar
4 teaspoons ground cinnamon
Directions
In a large bowl, dissolve yeast in 1/4 cup warm water. Add 2 cups of flour, sugar, salt, milk, butter, egg and remaining water; beat on medium speed for minutes. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch down dough. Roll into a 16-in. x 12-in. rectangle. Brush with butter. Combine brown sugar and cinnamon; sprinkle over butter. Let dough rest for 6 minutes. Cut lengthwise into three 16-in. x 4-in. strips. Cut each strip into sixteen 4-in. x 1-in. pieces. Twist and place on greased baking sheets. Cover and let rise until doubled, about 30 minutes.
Bake at 350° for 15 minutes or until golden brown. Yield: 4 dozen.


Nutrition Facts: 1 serving (1 each) equals 71 calories, 2 g fat (1 g saturated fat), 10 mg cholesterol, 97 mg sodium, 12 g carbohydrate, trace fiber, 1 g protein.
Cinnamon Twists published in Taste of Home April/May 1994, p31

Jiffy Cinnamon Rolls Recipe

I got this recipe from my mom. I like to refrigerate the dough overnight to quickly bake first thing in the morning. -Heather Maldaner Rolling Hills, Alberta

6 Servings
Prep: 30 min. Bake: 20 min.
Ingredients
1-1/4 cups all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons cold butter
7 to 8 tablespoons milk
FILLING:
2 tablespoons plus 2 teaspoons butter, softened, divided
1/3 cup packed brown sugar
1 teaspoon ground cinnamon
Directions
In a bowl, combine the flour, sugar, baking powder and salt. Cut in butter until crumbly. Stir in milk, a tablespoon at a time, and toss with a fork until mixture forms a ball. Turn dough onto a lightly floured surface; roll into a 7-in. square. Spread with 2 tablespoons butter.
Combine the brown sugar and cinnamon; sprinkle over butter. Roll up jellyroll style. Cut into six even slices. Place cut side up in greased muffin cups. Bake at 400° for 18-20 minutes or until golden brown. Melt remaining butter; brush over rolls. Serve warm. Yield: 6 rolls.


Nutrition Facts: 1 serving (1 each) equals 239 calories, 10 g fat (6 g saturated fat), 26 mg cholesterol, 367 mg sodium, 35 g carbohydrate, 1 g fiber, 3 g protein.

Here's the scoop

You probably think I have nothing better to do with my time than to look for new recipes.....well lately, that's true.  I think I'm a little obsessed with it.  BUT here's the scoop.  I plan to print this blog into a book using http://www.sharedbook.com/ or some other blog printing website.  That way I can have all of these yummy recipes compiled into a fun little recipe book.  So PLEASE put recipes on here!!!  You'll be able to print the same book too, I think it wil be great!!  So help me out and start posting some recipes!!! :-)

Double Chocolate Brownie Mini Chip Cookies

Jodi is really the one that should be posting these bad boys since she's made them, but I will save her the time.  These look delicious!!! I can't wait to try these!  I seriously think I am getting fatter just by looking at all of these yummy foods :-)

(Picture and recipe courtesy of http://www.picky-palate.com/)

1/2 cup softened butter
1 Cup granulated sugar
1 egg
1 Cup sour cream
3/4 Cup prepared brownie batter of choice (I used Pillsbury)
2 Cups Flour
1 Cup cocoa powder, I used Hersheys
1 Tablespoon baking powder
1/2 teaspoon salt
12 oz bag mini chocolate chips

1. Preheat oven to 350 degrees F. In a stand or electric mixer, beat the butter and sugar until light and well combined. Add egg, sour cream and brownie batter until well combined.

2. Place flour, cocoa powder, baking powder, and salt into a large bowl. Slowly add to wet ingredients along with mini chips until just combined. Using a cookie scoop, scoop dough onto a parchment or silpat lined baking sheet. Bake for 9-11 minutes or until cooked through. Let cool on cookie sheet for 5 minutes then transfer to cooling rack.

About 3 dozen cookies

Chicken Bacon Ranch Pizza

I realize I already posted a chicken pizza recipe, but I thought this one sounded yummy with the ranch instead of the barbeque sauce.

(Picture and recipe courtesy of http://www.karaskitchencreations.blogspot.com/)

1 pizza crust (homemade or try Boboli pizza crusts)  maybe the breadsticks recipe would work for this?


2-3 chicken breasts

1/2-3/4 cup Ranch dressing (I use homemade)

2 cups mozzarella cheese

1 1/2 cups chopped Roma tomatoes

1/4-1/3 cup green onions

1-2 cups cheddar cheese

Real bacon pieces you can buy or real cooked crumbled bacon.
Spread dressing over crust. Sprinkle mozzarella, then tomato, green onions, and chicken. Top with cheddar cheese. Bake 15 more minutes or till crust is lightly browned and cheese is melted.
Notes
-Roma tomatoes work best because they are more meaty and have less juice. If you want to use regular tomatoes, they will work if you follow these steps: Cut the tomato in half. Hold it over the sink in the palm of your hand and squeeze to remove most of the juice and seeds. Then proceed to dice the tomato. If you don't do this, the juice from the tomatoes will make the pizza soggy. Not so good.

-If you really love garlic, you can add an extra minced garlic clove to the dressing

Creamy Ranch Chicken

(Picture and recipe courtesy of http://www.karaskitchencreations.blogspot.com/)

2 boneless skinless chicken breasts, cubed

2 Tbsp butter

2 Tbsp flour

2 cups milk

1-2 tsp dry ranch dressing mix

1/4 cup Hormel real bacon pieces

1 Tbsp fresh parmesan cheese

Hot pasta noodles

Cook chicken in a small amount of oil; set aside. Melt butter in a heavy saucepan over medium heat. Whisk in flour, then slowly whisk in milk. Stir in ranch dressing mix. Cook and stir till thickened. Add chicken and bacon to the sauce. Serve over hot pasta and top with parmesan cheese if desired.

Crock-Pot Salsa Chicken

I've tried a similar verion of this before with just chicken and salsa cooked together in a crock-pot.  This one looks creamy and yummy, so I thought I'd give it a try.  Can you tell I LOVE my crock-pot?!?

(Picture and recipe courtesy of http://www.myfavoritrecipes-rejoice.blogspot.com/)

1 lb. boneless skinless chicken breasts

1 can cream of mushroom or cream of chicken soup

1 cup salsa

1 pkg. taco seasoning

1 cup sour cream

cilantro, for garnish (optional)
--Put chicken, soup, and salsa in the slow cooker. Sprinkle taco seasoning over everything. Cook on low for 6 hours. If shredding the chicken, pull the breasts out and shred; return back to slow cooker. Stir in sour cream and heat just until everything is combined. Serve over rice.

Turkey Enchilada Cserole

Turkey Enchilada Casserole Recipe
This recipe is: Contest Winning Healthy

10 servings, Prep time: 30 min. Bake: 25 min.

Ingredients
1 pound lean ground turkey
1 medium green pepper, chopped
1 medium onion, chopped
3 garlic cloves, minced
2 cans (15 ounces each) black beans, rinsed and drained }
1 jar (16 ounces) salsa
1 can (15 ounces) tomato sauce
1 can (14-1/2 ounces) Mexican stewed tomatoes
1 teaspoon each onion powder, garlic powder and ground cumin
12 corn tortillas (6 inches)
2 cups (8 ounces) shredded reduced-fat cheddar cheese, divided
Directions
In a large nonstick saucepan coated with cooking spray, cook the turkey, green pepper and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the beans, salsa, tomato sauce, tomatoes, onion powder, garlic powder and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
Spread 1 cup meat sauce into a 13-in. x 9-in. baking dish coated with cooking spray. Top with six tortillas. Spread with half of the remaining meat sauce; sprinkle with 1 cup cheese. Layer with remaining tortillas and meat sauce.
Cover and bake at 350° for 20 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until bubbly and cheese is melted. Yield: 10 servings.


Nutrition Facts: 1 piece equals 318 calories, 9 g fat (4 g saturated fat), 52 mg cholesterol, 936 mg sodium, 37 g carbohydrate, 7 g fiber, 21 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 2 vegetable.

Healthy Chicken Cheese Enchiladas

Makeover Chicken Cheese Enchiladas Recipe

This made-over recipe features all the cheesy, savory goodness of the original in a much lighter form. Now Diane Witmer's family in Spencer, Wisconsin can enjoy these enchiladas for dinner with all the taste, but none of the guilt!
This recipe is: Healthy

6 Servings
Prep: 25 min. Bake: 45 min.
Ingredients
1-1/2 cups (12 ounces) reduced-fat sour cream
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
1 can (4 ounces) chopped green chilies
1 can (2-1/4 ounces) sliced ripe olives, drained
4 cups cubed cooked chicken breast
1 cup (4 ounces) shredded reduced-fat Monterey Jack or Mexican cheese blend, divided
1 cup (4 ounces) shredded reduced-fat cheddar cheese, divided
12 fat-free flour tortillas (6 inches), warmed
4 green onions, thinly sliced
Directions
In a large bowl, combine the sour cream, soup, chilies and olives. Set aside 1-1/2 cups for topping. Add the chicken, 1/2 cup Monterey Jack cheese and 1/2 cup cheddar cheese to remaining soup mixture.
Spoon about 1/3 cup chicken mixture down the center of each tortilla; roll up tightly. Place seam side down in a 13-in. x 9-in. baking dish coated with cooking spray. Top with reserved soup mixture.
Bake, uncovered, at 350° for 35 minutes. Sprinkle with remaining cheeses; top with onions. Bake 10-15 minutes longer or until cheese is melted. Yield: 6 servings.


Nutrition Facts: 2 enchiladas equals 508 calories, 18 g fat (11 g saturated fat), 123 mg cholesterol, 1,164 mg sodium, 40 g carbohydrate, 2 g fiber, 46 g protein.

Breadsticks....Pizza Factory Style

I think I'll make these for dinner along with Chicken Pasta with Tomatoes (the recipe for this is listed below on the blog. Try it, it is AMAZING!!!)  What are you having for dinner?!?

(Picture and recipe courtesy of http://www.favfamilyrecipes.com/)

1½ cups warm water
2 Tbsp. sugar
1 Tbsp. yeast

Let that sit for 5 minutes. Then add:

3½ cups flour
1 tsp Salt

Mix until smooth then let raise for 10 minutes. Roll out dough onto a floured surface. Brush with melted (real) butter and garlic and then sprinkle with kosher salt. Fold in half and cut into 1 inch strips. Twist and place on a cooking sheet. Let sit for 15 to 20 minutes to raise. Bake at 400 degrees for 20 minutes or until golden brown. Immediately after baking, brush with more garlic butter and sprinkle with kosher salt and grated parmesan cheese.

Serve with marinara, alfredo sauce, or ranch for dipping.
*Dough also makes a great pizza dough, just roll out into a large circle, add your favorite toppings, and bake at 400 degrees for 15 to 20 minutes.

A New Look

Hey everybody!! Go check out the look of our new recipe blog.  It's still in the works, but it's Springy and fresh.  While you're there, go ahead and leave us a new recipe!  Nobody has been leaving anything new but me, what's up with that?  I love that we have this recipe blog.  It helps me cook actual meals and try new recipes which is fun.  I am actually enjoying cooking - YAY!!!  I love looking for new recipes when work is slow....I start to get very VERY hungry.  Check it out and don't forget to leave a recipe!!

BBQ Pulled Pork

This is an easy one and it's pretty tasty too!  Try it, you'll thank me :-)

(This recipe is also on the back of the packet too!)

You Will Need
3 lbs. boneless pork shoulder roast, well-trimmed (you can use beef too!)

1 pkg. McCormick® Slow Cookers BBQ Pulled Pork Seasoning

1/2 cup ketchup

1/2 cup firmly packed brown sugar

1/3 cup cider vinegar

PLACE pork in slow cooker.
MIX Seasoning, ketchup, brown sugar, and vinegar until blended. Pour over pork. Cover.
COOK 8 hours on LOW or 4 hours on HIGH. Remove pork from slow cooker.
SHRED pork, using 2 forks. Return pork to slow cooker; mix and heat with sauce before serving.
For best results, do not remove cover during cooking.

BBQ Chicken Pizza

I thought this recipe looked yummy.  We really like the California Pizza Kitchen version of this....we'll see how it compares.

(Picture and recipe courtesy of http://www.penniesonaplatter.com/)

Pizza crust (either home made, plain frozen, or even the Pilsbury ones that you bake....whatever you want for the pizza crust)

1 1/2 to 2 cups cooked shredded chicken


1/4 cup plus 2 Tbsp of your favorite BBQ sauce

1/2 cup tomato sauce

1 cup shredded mozzarella cheese, divided

1/4 red onion, thinly sliced

1 Tbsp cilantro, chopped

1 green onion, thinly sliced

In a small bowl, stir together the chicken and 1/4 cup BBQ sauce; set aside.

In another small bowl, mix the tomato sauce with the remaining 2 Tbsp BBQ sauce. Spread the mixture evenly on the pizza crust. Sprinkle with 1/2 cup cheese. Next, layer the chicken and red onions, then top with remaining 1/2 cup of cheese.

Slide the dough onto the pizza stone. Bake for 8 to 12 minutes.

Garnish with green onions and cilantro.

Barbie Cups

Even though I'm not a huge fan of BBQsauce, I've found a lot of recipes lately that are really tasty and they all have BBQ sauce in them.    This recipe seemed super fast and easy.  Maybe your kids would like it?

(Picture and recipe courtesy of http://www.paigeandbrooke.blogspot.com/)

Ingredients:
Hamburger
Your favorite BBQ sauce
Grands bisquits
Cheese

What to do:
Brown your hamburger, drain and then add your favorite BBQ sauce.
Spray a cupcake pan and put one Grands bisquit in each spot forming into the shape of a cup.
Fill the little bisquit cups with your hamburger/BBQ sauce mixture and bake at 350 - 375 degrees for 15 min. or until the bisquits are golden and done. Sprinkle cheese on top, and voila!!! Barbie cups!

Rainbow Cupcakes

Don't these just make you smile?!? I think these are the cutest little cupcakes I have ever seen!!  They seem pretty easy to make too.  I'll let you know how they turn out :-)

(Picture and recipe courtesy of http://www.thegirlwhoateeverything.blogspot.com/)

1 white cake mix

2 eggs

1 C sour cream

1/2 C milk

1/3 C vegetable oil

Combine all ingredients until incorporated (about 30 seconds). Scrape sides of bowl and then beat on med-high speed for 3 minutes.

Divide batter according to how many colors you are using.

Use food coloring to color batter to desired intensity. Wilton brand gel colors have the brightest colors and wont thin your batter. They can be found at Walmart or Michaels.

Tip:  Use a measuring spoon and some water to measure out how many teaspoons/tablespoons are going to fit in your cupcake. The water makes it so the batter doesn't stick to your fingers or the other colors. Then divide that by how many colors you have so you know how much of each color to use for each cupcake. For 5 colors, it works out perfectly with 2 t of each color in each cupcake. 

Bake them according to the package directions, until a toothpick comes out dry.

Frost with your favorite frosting. Fancy it up by putting the frosting in a ziplock bag. Cut off the corner of the side of the bag and you have an instant frosting decorating bag.

Sweetie Pie Drinks

I know I've posted a ton today, but I thought these were soooo cute!!! Fun idea for the kids on Valentine's day!

(Pictures and recipes courtesy of gourmetmomonthego.com)

Ingredients:

Milk


Strawberry Quik (or red food coloring if you just want pink milk)

Large Marshmallows

powdered sugar

Small heart-shaped cutter (or sharp paring knife)

Directions:

Mix milk and strawberry quick in mugs. Or, if you just want colored milk, add a drop of red food coloring to milk and mix well. Cut marshmallows in half and dip sticky side in powdered sugar. Using small heart cutter (or paring knife), cut out heart shape and roll any sticky sides in powdered sugar. Drop in strawberry milk and serve. Yummy!

The best chocoloate cake ever!!

Oh my!!!!! I've been eyeing this recipe for a while and I think I might just make it now.  It looks so super yummy.  Jed LOVES peanut butter cups so I bet he'll enjoy it.  Kandace would love it too!! You should make it for her birthday!! :-)  Save a piece for me!  This would be a fun Valentine's Day treat too.

(Pictures and recipe courtesy of kevinandamanda.com)

1 box devil’s food cake mix

1 package Jello instant chocolate pudding mix

1 cup sour cream

1 cup vegetable oil

4 eggs, beaten

1/2 cup milk

1 tsp vanilla

1 Bag chopped miniature peanut butter cups

Preheat oven to 350 degrees F. In a VERY large bowl (4 qt), mix together everything except chopped peanut butter cups. Batter will be thick. Stir in 1 cups of chopped peanut butter cups. Pour batter into cake pan of choice (I normally use two 9-inch pie pans). For cooking time, I use the cooking times on the back of the devil’s food cake box as a guide and usually add 10 mins to whatever it says. Then I do the toothpick check, and if it’s not done, I check on it every 5 mins after that. :) It usually takes around 45 mins for two, 9-inch pie pans.

Peanut Buttercream Frosting

1 cup shortening (crisco)

4 cups powdered sugar

1/4 tsp salt

1 tsp vanilla extract

1/3 cup heavy whipping cream

1/2 cup creamy peanut butter

In a mixing bowl, cream shortening until fluffy. Add sugar and continue creaming until well blended. Add salt, vanilla, and whipping cream. Blend on low speed until moistened. Beat at high speed until frosting is fluffy.  Add peanut butter last.

Once the cake is iced, add the remaining chopped peanut butter cups.....yummo!!!!

Cupid's Cups

These are super cute and they seem easy.  Something cute for Valentine's Day.

(Picture and recipe courtesy of kraftrecipes.com)

What You Need!
1 square BAKER'S Semi-Sweet Chocolate, melted 2 cups boiling water, divided 2 pkg. (3 oz. each) JELL-O Strawberry Flavor Gelatin 1-1/2 cups cold water, divided ice cubes 1 cup thawed COOL WHIP Whipped Topping Decorations: assorted Valentine sprinkles and candies Make It!


DRAW heart design or write Valentine's Day message in each of 8 (6-oz.) clear plastic cups by piping chocolate onto insides of cups. Refrigerate until chocolate is firm.
ADD 1 cup boiling water to 1 pkg. gelatin mix in medium bowl; stir 2 min. until completely dissolved. Stir in 1 cup cold water; pour into cups. Refrigerate 1 hour or until gelatin is firm.

MEANWHILE, add remaining boiling water to remaining gelatin mix; stir 2 min. until completely dissolved. Add enough ice to remaining cold water to measure 1 cup. Add to gelatin; stir until thickened. Stir in COOL WHIP; spoon over gelatin layer in cups. Refrigerate 3 hours or until firm. Decorate as desired.

Baked Orange Chicken

This recipe seems a little more time consuming that what I usually like (a lot of ingredients, a lot of different things to mix up) but it looks amazing and we love Chinese food.  I thought I'd give it a try sometime.

(Picture and recipe courtesy of myfavoriterecipes-rejoice.blogspot.com)

2 lbs. boneless, skinless chicken breasts, cut into 2 inch cubes

1/2 cup flour

1 tsp. garlic powder

1/2 tsp. pepper

2 Tbsp. butter or oil (I used butter)

1 1/2 cups water

1/4 cup plus 2 Tbsp. fresh orange juice

1/3 cup rice vinegar

2 1/2 Tbsp. soy sauce

1 Tbsp. orange zest

1 cup brown sugar

1/2 tsp. finely minced ginger (NOT ground ginger)

1 tsp. minced garlic

2 Tbsp. green onion

3 Tbsp. cornstarch

1/4 cup water

Heat oven to 350 degrees. In a shallow bowl, combine the flour, garlic powder and pepper. Dip each piece of chicken in flour mixture and coat evenly. Pour melted butter or oil in a baking dish. Arrange chicken in a single layer. Arrange chicken in pan and bake uncovered for 30 minutes at 350 degrees. Meanwhile, in a medium saucepan, combine water, orange juice, rice vinegar, soy sauce, and orange zest and whisk over medium heat for a few minutes. Stir in brown sugar, ginger, garlic, and green onion and let it come to a boil. Combine cornstarch with water till dissolved and add to the sauce to thicken. After chicken has baked the 30 minutes, turn each pice over and pour 1/2-3/4 of sauce mixture evenly over chicken. Bake another 30 to 40 minutes, basting often. Serve chicken over rice with extra sauce on the side.

Chicken Pasta with Tomatoes

I la la la LOVE pasta and this recipe sounds so yummy and it looks yummy too!!

(Picture and recipe courtesy of myfavoriterecipes-rejoice.blogspot.com)

1 tsp. olive oil

3 green onions, minced

1 (8 oz.) boneless skinless chicken breast (cooked and julienned)

4 oz. tomatoes (fresh or canned)

1/2 cup heavy whipping cream

8 oz. penne pasta, cooked (or whatever pasta you like)

1/2 tsp. butter, melted

2 Tbsp. grated parmesan cheese

3 Tbsp. chopped, fresh basil (or about 3 tsp. dried)

1/2 tsp. salt

garlic powder to taste, optional (perhaps 1-2 tsp.)

Heat olive oil. Add green onion and saute 2 minutes. Add chicken and tomatoes and cook 2 minutes. Stir in cream. Cook an additional 2 minutes. Toss sauce, pasta, butter, parmesan, basil, and salt (and garlic powder if desired) in large serving bowl. Serve.