Cinnabon Clone Recipe

Here they are. Homemade cinnamon rolls. Don’t they look easy and delicious?

I printed off the recipe from Allrecipes.com , click the link if you’d like to try them. I started just after 10 am, and finished just around 10 pm. They are delectable, and really easy. Just follow my instructions of what not to do:

– Don’t start cinnamon rolls and get all the way to putting in the filling, and then realize you are out of cinnamon. It isn’t the same substituting every other fall spice you own. Trust me on this.

– Don’t accidentally push the dough setting on the bread machine AND the bake setting, thereby having to dump the whole thing after it is in the machine for 4 hours.

-And above all, don’t put yourself in a position of having to go to Walmart on a snowy Saturday afternoon during the holiday season to get more cinnamon because you are too stubborn to let these rolls beat you.

Try the recipe, correctly. It is worth it!

Banana Blueberry Muffin Recipe

This banana muffin recipe came from my friend Kari, and it is one of my all time favorites. I decided to add some blueberries. My I introduce to you, my new official favorite…

Banana Blueberry Muffins

2 large mashed bananas

1 cup blueberries, I used frozen

½ cup softened butter

1 cup sugar

1 egg

1 teaspoon baking soda (dissolved in 1 tablespoon of cold water)

1 ½ cups flour

1 teaspoon vanilla

1 teaspoon nutmeg

1 teaspoon cinnamon

Directions:

Preheat oven to 350. Cream butter, beat in eggs. Add dry ingredients, then bananas. Fold in blueberries Fill muffin tins 2/3 full. Bake for 20 minutes.

Butterscotch Muffin Recipe

This recipe was given to me many years ago, and was such a hit with friends recently. Enjoy…

Butterscotch Muffins

MUFFINS

2 cups flour

1 cup sugar

1 box instant butterscotch pudding mix

1 box vanilla pudding mix

2 teaspoons baking powder

1 teaspoon salt

1 cup water

4 eggs

3/4 cup vegetable oil

1 teaspoon vanilla extract

TOPPING

2/3 cup packed brown sugar

1/2 cup chopped pecans (optional)

2 teaspoons cinnamon

DIRECTIONS

Preheat oven to 350. In bowl, combine dry ingredients. In another bowl mix water, eggs, vegetable oil and vanilla; stir into dry ingredients just until moistened. fill greased or paper lined muffin cups 2/3 full. Combine the topping ingredients; sprinkle over batter. bake 15-20 minutes, and cool 5 minutes before removing from pan.

 

 

Molasses Gingerbread Bar Cookies

I am really into gingersnaps right now. I am also really into keeping my teeth intact. Time to make my own version, that will produce big ginger taste in a soft gooey cookie. I have a few recipes I like, but wanted to revamp them into a bar. So, here is what a I came up with. Let me know what you think…

The Perfect Brownie Recipe

We love boxed brownies. Truly. Being out one day, I searched for a homemade version, which has been a disappointing venture in the past. Well Jody Shannon, wherever you are, we thank you for posting this to allrecipes.com.  This will be THE recipe we use from now on. Incomparable. That said, probably about as unhealthy as you can get. Hence the perfect texture (minus the nuts)

One Bowl Brownies

Ingredients

•                     4 (1 ounce) squares unsweetened chocolate
•                     3/4 cup butter
•                     2 cups white sugar
•                     3 eggs
•                     1 teaspoon vanilla extract
•                     1 cup all-purpose flour
•                     1 cup chopped walnuts

            Directions

Preheat oven to 350 degrees F (180 degrees C).

1. Microwave chocolate and butter or margarine in large bowl at HIGH for 2 minutes or until butter or margarine is melted.
2. Stir until chocolate is melted.  Stir in sugar.  Mix in eggs and vanilla. Stir in flour and nuts.
3. Spread in greased 13  x  9 inch pan.  Bake  for 35 minutes (do not overbake).

http://allrecipes.com/recipe/one-bowl-brownies/

Summer Produce – Artichokes

The artichoke, another example of God’s artistry in the everyday.

This dish is worth the effort, and if you are new to preparing them, here is a great tutorial   http://www.artichokes.org/basic_prep.html

“Retro” Sugar Cookies

This week allowed a fun filled day of making cookies with plenty of children. We all had a blast together, and used the old cookie cutters from my childhood. Yes…I almost cringed when the kids talked about these being “old” with big eyes as only a 6 year old can do. The 70’s are old? Who knew?

My memories of making cookies with my own family as a child are priceless. I encourage you to try this simple recipe and make some memories of your own. It is messy, loud, and fun that’s true. But seeing a child delight in their one of kind artistic creation is worth it! One important tip, the butter must be softened to have a good turnout.

Easy Sugar Cookies via allrecipes.com

•                    4 cups all-purpose flour
•                     1 teaspoon baking powder
•                     1/2 teaspoon baking soda
•                     1/2 teaspoon salt
•                     1/4 teaspoon ground nutmeg
•                     1 cup butter, softened
•                     1 1/2 cups white sugar
•                     1 egg
•                     1 teaspoon vanilla extract
•                     1/2 cup sour cream

Directions

1.                     Sift together the flour, baking powder, baking soda, salt and nutmeg; set aside. In a large bowl, cream together the butter and sugar until smooth. Beat in the egg, vanilla and sour cream until well blended. Stir in the sifted ingredients. Wrap dough in plastic wrap and chill overnight.
2.                     Preheat the oven to 375 degrees F (190 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto ungreased cookie sheets.
3.                     Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Crock Pot Sausage Stuffing Recipe

This is from Taste of Home magazine. It is delicious! I didn’t use low-fat sausage, but to save in the health department they recommend using lighter butter, sausage and low sodium broth. Having the stuffing cook in the crockpot saves counter and oven space for Thanksgiving, though you might want to start eating this year round…

Slow-Cooked Sausage Dressing Recipe

Photo by: Taste of Home website

Slow-Cooked Sausage Dressing Recipe

• 12 Servings
• Prep: 20 min. Cook: 3 hours

        Ingredients

• 1/2 pound reduced-fat bulk pork sausage ( I used Sage flavored, and once use Hot and Spicy. Both delish)
• 2 celery ribs, chopped
• 1 large onion, chopped
• 7 cups seasoned stuffing cubes (not Stove top)
• 1 can (14-1/2 ounces) reduced-sodium chicken broth
• 1 medium tart apple, chopped
• 1/3 cup chopped pecans (I did not use these, didn’t miss it)
• 2 tablespoons butter, melted
• 1-1/2 teaspoons rubbed sage
• 1/2 teaspoon pepper

Directions

• In a large nonstick skillet, cook the sausage, celery and onion over medium heat until meat is no longer pink; drain. Transfer to a large bowl; stir in the remaining ingredients.
•    Transfer to a 5-qt. slow cooker coated with cooking spray. Cover and cook on low for 3-4 hours or until heated through and apple is tender, stirring once. Yield: 8 cups.

Chocolate Meringue Pie

My little sweetie decided to research and make a pie. We’d never had pie like this, but decided that everyone should. Hope you enjoy this recipe!

P.S. It says deep crust pie shell, and as it turns out, they meant it! Enough chocolate filling to overflow …

Bev’s Chocolate Pie from http://allrecipes.com/recipe/bevs-chocolate-pie/detail.aspx

Ingredients

•                     2 cups white sugar
•                     5 tablespoons unsweetened cocoa powder
•                     1/4 cup all-purpose flour
•                     1 (12 fluid ounce) can evaporated milk
•                     1 teaspoon vanilla extract
•                     4 egg yolks
•                     1/4 cup butter
•                     1 recipe pastry for a 9 inch single crust pie
•                     Meringue
•                     4 egg whites
•                     1/4 cup white sugar

            Directions

1.	Preheat oven to 350 degrees F (175 degrees C).
2.	In a saucepan, whisk together 2 cups sugar, cocoa and flour. Blend in evaporated milk and vanilla.  Beat egg yolks, and stir into pan.  Add the butter or margarine.   Heat, stirring constantly just until butter is melted.  Pour filling into unbaked pie shell.
3.	Bake in preheated oven for 35 to 40 minutes, or until pie is not “wobbly” when shaken.
4.	Beat egg whites until soft peaks form.  Gradually add 1/4 cup sugar, beating constantly, until stiff peaks form.  Spread meringue on pie.
5.	Return pie to oven, and bake until meringue is golden

Ginger Impetus

59 degrees, driving rain, dark sky. Perfect day. Before you say that 59 degrees is about 30 off from perfect, perhaps this will sway you. This weather reminds me of a place I love, the Oregon Coast in winter. Since I can’t have the place, the next best thing is a flavor that seems to be best savored in the cool air of a changing season. Take a break from Chocolate Chip and get your Ginger on…

Big, Soft, Ginger Cookies

Courtesy of http://allrecipes.com/recipe/big-soft-ginger-cookies/detail.aspx

 Ingredients

2 1/4 cups
all-purpose flour

2 teaspoons ground
ginger

1 teaspoon baking
soda

3/4 teaspoon ground
cinnamon

1/2 teaspoon ground
cloves

1/4 teaspoon salt

3/4 cup margarine,
softened

1 cup white sugar

1 egg

1 tablespoon water

1/4 cup molasses

2 tablespoons white
sugar

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Sift
together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.

2. In a large bowl, cream together the margarine and 1 cup sugar
until light and fluffy. Beat in the egg, then stir in the water and molasses.
Gradually stir the sifted ingredients into the molasses mixture. Shape dough
into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar.
Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten
slightly.

3. Bake for 8 to 10 minutes in the preheated oven. Allow
cookies to cool on baking sheet for 5 minutes before removing to a wire rack to
cool completely. Store in an airtight container.