Anna

OMGosh! Cinnamon Rolls

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These rolls are sooooo good.  Got them from Pinterest here and adapted them to my own personal taste.  These are originally from Pioneer Woman, who is just a lot of fun to watch in action, I must say.  So I guess you could say this recipe is an adaptation of an adaptation.  Isn’t that what we all do on our food blogs?  LOL….On another related note, these still do not beat my sister’s recipe but that’s okay.  Good to have more than one cinna-roll recipe in your arsenal, just in case.  What I like about these is that I can have them oven-ready and put them in the fridge overnight, bake them and glaze them the next morning and save myself a little sleep. My favorite step?  Rolling out the dough into a big ol’ funky rectangle! I usually try to get more even edges, but when I saw Ree’s photos I realized I can let go of that.  Yes, yes I can. 
 
Ingredients:
DOUGH
2 cups whole milk (I used 1% and it was fine!)
1/2 cup vegetable oil
1/2 cup sugar
1 pkg active dry yeast
4 1/2 cups all-purpose flour
1/2 t. baking powder
1/2 t. baking soda
1/2 T. salt
 
FILLING
1 c. melted butter, more if you want
1/8 c. ground cinnamon
1 c. sugar, more if you want (why not?)

GLAZE
1 lb. powdered sugar
1 t. vanilla flavoring (original recipe uses maple flavoring)
1/4 cup milk
1/8 cup melted butter
1/8 cup milk (original recipe uses coffee)
Pinch of salt
 
Directions:
1.  Mix milk, vegetable oil, and 1/2 cup sugar in a pan.  Scald the mixture (heat just to the boiling point).  Remove from heat and cool at least 45 minutes (you want it warm, about 115 degrees F.).
 
2.  When the mixture is lukewarm to warm–not HOT–sprinkle in 1 package Active Dry Yeast–2 1/4 teaspoons if you have a jar.  Let this sit for a minute, until it starts to bubble, and then add 4 cups of flour.  Stir mixture together.  Cover and let rise for at least an hour.
 
3.  Next, add 1/2 cup flour, baking powder, baking soda, and salt.  Stir mixture together. At this point you would cover the dough and refrigerate until needed.  You could do it overnight or for a day or two. You may need to punch it down if it starts rising out of the pan. 

4.  To make the rolls, sprinkle your work surface generously with flour and roll the dough into a thin rectangle, about 1/4″ thick.  Brush with melted butter, sprinkle the sugar on and then the cinnamon.  Be generous.

5.  Working from the wide edge, roll the dough tightly towards you in a neat line.  Pinch the seam to the roll to seal it.  Spread 1 T. of melted butter in each pan.  Cut the dough into 1-inch slices with a sharp knife (I use the dental floss method)  and lay them in the pans.  Let rest 20-30 minutes.  Bake at 375 degrees F for 13-17 minutes, or until golden.

If you are making ahead for Christmas Morning or hey, just for breakfast, instead of popping them in the oven, just put them straight into the refrigerator and they will rise slowly this 2nd time overnight.  In the morning let them sit out for about 30 minutes and then bake as directed.

6.  For Glaze, mix together all ingredients, and stir well until smooth.  Consistency should be thick but pourable.  Generously drizzle over warm rolls.  Do not be afraid to use every drop of this glaze.  Seriously, it is better than just the usual powdered sugar, water and vanilla.

Source:  Pioneer Woman, via Sugar & Spice by Celeste

 

 
 
 

Practice What You Preach

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Photo Courtesy of  LDS.org

 

I was driving down Valley Road in My Town recently and saw this quote on the marquee of the local Catholic Church:
 
                     “PREACH THE GOSPEL EVERY DAY.  USE WORDS WHEN NECESSARY.”
 
Such a profound little statement!  We all know that others watch our actions much more than they listen to what we say.  Back in the day, the statement would have been “practice what you preach.”
 
It’s important for us to be sure that all of our actions reflect our values, beliefs, and standards.  We are being examples in many ways—some we may not even realize.  
 
Who out there doesn’t just LOVE Pinterest?  I know, right?  Well, I “re-pin” frequently, and for those who aren’t familiar with the website, it is an online kind of “someday I want to have/do/ try this really cool craft/recipe/outfit/ home décor trick– kind of like a bulletin board or file.  Even more exciting is that it is all in photos that you can click on and eventually get back to the original source for more information and directions.  You go on the site and look at all these photos and “re-pin” them to your “boards.”  One thing I started noticing was that people I know who have high standards of modesty, were re-pinning immodest, revealing clothing–strapless, backless, super short dresses, etc.  I wonder if they even realize what they are saying by re-pinning these items?  There are others out there who also know their standards, and they are confused by the mixed message that is being sent.  We can all take a lesson from this:  Every action we make, every word we say, can preach the gospel or preach something else.  Remember that we are emissaries for the Lord and we need to make sure that all we do reflects that.

Easy Sweet and Sour Catalina Chicken

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Yesterday was busy-busy. Get the SUV washed, go to Sam’s, fill up that SUV with the cheap gas at Sam’s, come home and unload all that bulk stuff from Sam’s.  Put it all away. Take a shower, get dressed, go to doctor’s appointment, go by Walmart on the way home to pick up stuff for the blog post recipe and the other items that I couldn’t get at Sam’s.  Wait for that crazy thunderstorm to clear a little while shopping and enjoy the power flickering and the rain pounding the roof of Walmart.  Drive home and put all that Walmart stuff away and then prepare the recipe for the blog post for Thursday.  Ahhhh…it’s in the oven and I can finally sit down and check my email.  Oh, looky there!  Jen posted a recipe for Sweet and Sour Chicken!  What are the odds that we would pick the same type of recipe to post this week?  No worries, though, because they are slightly different.  It’s all good.  No, really it is yummy good.
Ingredients:
1 cup Apricot-Pineapple Preserves
1 small (8-oz.) bottle of Catalina dressing
1/2 tsp. apple cider vinegar
1 pkg. dry onion soup mix
3 lbs. boneless, skinless chicken breasts


1.  Preheat oven to 350.  Heat a large oven-proof skillet or dutch oven to medium-high heat on the stove top.

2.  While pan is heating, place jam, Catalina dressing, vinegar, and 1/2 of the onion soup packet in a bowl and stir to combine.  Set sauce aside.
3.  Sprinkle remaining onion soup mix onto chicken pieces and pat on all sides with clean hands. (I cut my chicken breasts into smaller chunks)
4.  Drizzle olive oil into hot pan to coat bottom of pan.  Place chicken pieces in and cook without moving them for 2 minutes.  Turn chicken to other side and cook for 2 more minutes.
5.  Pour sauce over chicken and spread evenly over the pieces.  Place pan in oven, uncovered, and cook until chicken measures 165 degrees on a meat thermometer.  I let these cook for about 30 minutes, then checked the temperature and cooked them for a few more minutes.
6.  Remove from oven and let cool at least 10 minutes.  Serve chicken and sauce over hot white rice.



Source:  Our Best Bites

Berry Cheesecake Pops & Happy 4th!

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How did I get so lucky to post on Independence Day?  I am honored to post on the 4th of July because I am a patriot.  I get teary-eyed when the national anthem is played and the Stars and Stripes are presented at ballgames.  Every time. 
For our followers who are not of the LDS faith, I would like to share a couple of our Articles of Faith–what we believe–that correlate with our celebrations today:
Article of Faith #11–We claim the privilege of worshipping Almighty God according to the dictates of our own conscience, and allow all men the same privilege, let them worship how, where, or what they may.
Article of Faith #12–We believe in being subject to kings, presidents, rulers, and magistrates, in obeying, honoring, and sustaining the law.
I just thought these were very appropriate as we celebrate our freedoms and the principles upon which this great country was established.

Now that I have given you food for thought, here is my food post for today.  Have you seen the new cookbook from our lovely Kate and Sara at OBB?  It is entitled, “Savoring the Seasons with Our Best Bites.”  Yummy stuff .  This recipe comes from that book and it is a perfect summer treat for this holiday.




Ingredients:

2 cups assorted berries (I used strawberries and blueberries)*
1/2 cup plus 3 tablespoons powdered sugar, divided
3 oz. cream cheese
1 cup Half-and-Half
1 teaspoon vanilla
2 teaspoons fresh lemon juice



1.  Place berries and 3 tablespoons powdered sugar in a blender or food processor and roughly puree.  Add more sugar, if needed.  You should end up with about 1 cup of berry puree–smooth or chunky. Whatever you want.

2.  Transfer puree to a bowl or measuring cup with a pour spout and set aside.  Wash out food processor and place the cream cheese, half-and-half, vanilla, lemon juice, and 1/2 cup powdered sugar inside.  Puree until smooth–not going to show a picture but it is white and liquid.

3.  Fill popsicle molds, alternating berry mixture and cream cheese mixture.  You can swirl it with a popsicle stick or leave in layers.  Freeze until slightly firm if you are adding your own popsicle stick.  My form came with stick/lids so I just put mine in at the get-go and froze them completely.

4.  To remove from molds, carefully run warm water around the outside of molds until popsicles are loosened.  Store in an airtight container or zip-top bag in the freezer.

*  Next time I make these I am going to try some of my freeze-dried fruit and see how that turns out.  Sounds like a good way to use that fruit from my food storage and it is a healthy snack–pretty much.


Source:  Savoring the Seasons with Our Best Bites, p. 124.

Mother’s Apple Pie

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This recipe is our family favorite and combines the basic apple pie recipe from my Grandma Davis with a pie crust recipe from my friend Jill Robinson.  An accidental collaboration, you might call it.  I made the mistake of making it once for my husband’s birthday and now it is expected each year, and again on Father’s Day.  Not a big deal and I am glad to give something so appreciated, but remember, this is from scratch and usually happens during busy weeks in our lives. Also, it is exclusively eaten by said husband so sometimes another pie is needed if anyone else wants a slice.  Even as we speak, I am posting this at my parents’ house on my way to the beach for a week because there is not Internet there unless we piggyback–with permission–from the neighbor.  Hopefully, I will have enough signal to get on and post the pictures!  Oh bother!  Hope you enjoy.

Ingredients for Pie Crust:
2 1/2 cups flour
1 cup shortening
1 egg
1 T. apple cider vinegar
1/4 cup water

1.  Cut shortening into flour in a bowl.

2.  In another bowl mix egg, vinegar and water.

3.  Stir both mixtures together into a ball.

4.  Roll out on floured surface or press with hands into a pie pan.

Yield:  2 shells or one double crust.


Ingredients for Pie:
Pastry for 2 crusts (above)
Flour
Sugar 
Cinnamon
Apples (about 6 large–my preference is 3 Gala and 3 Granny Smith)
Nutmeg
Butter

1.  Place one crust in pie pan, 9″ deep dish is best.

2.  Sprinkle 1 T. flour and 4 T. sugar over bottom crust.

3.  Put in peeled and cut up cooking apples (Winesap are good), mounded in center.

4.  Blend together in bowl 1 cup sugar, 2 T. flour, 1 t. cinnamon and 1/2 t. nutmeg.   Pour over apples and dot with butter.

5.  Place top crust over, seal around edges, and cut steam vents in top.

6.  Bake at 425 degrees F. for 45-60 minutes.  Sometimes I cover the edges with foil until the last 10 minutes to avoid over-baking.

Sources:  The Brew Family Cookbook, vol. II, “Strange Brew”, Audrey Davis and Jill Crandall Robinson, circa 1980ish.


Homemade Fruit & Cream Instant Oatmeal

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For several years now I have been saying that I wanted to make my own instant oatmeal packets. Years now.  And finally, thanks to our dear friend PINTEREST, I have found a recipe that I like and have tried it and have fulfilled a dream!  Yay me!  There are many variations to the basic recipe, but I chose the fruit and cream version.  I have a lot of fruit in my food storage that I want to use and this is a perfect way to do that.  I used peach this time, but next time I am trying mango.  Yeah, that fruit.

Ingredients:
3 cups quick-cooking oats
Salt
Small (snack-size) zip baggies
Non Dairy Creamer (I used the non-fat and it is delicious!)
Sugar
Dried or dehydrated fruit

1.  Put 1 cup oats in a food processor and process until powdery.  Set aside in a small bowl.
2.  Put the following in each baggie:  1/4 cup un-powdered oats, 2 T. powdered oats, 1/8 t. salt,
     1 T. creamer, 1 T. Sugar, 2 T. fruit.

3.  Store baggies in an air-tight container.
4.  To serve:  Empty packet into a bowl and add 3/4 cup boiling water.  Stir and let stand for
     2 minutes.  For thicker oatmeal, use less water–for thinner, use more water.


Source: Kaylin Cherry via Pinterest 

What’s On Your Plate?

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Quite the catchy title for a food blog post, wouldn’t you say?  I placed this sign above my kitchen window.  I used to have a clock up there, but 6 months out of the year it was always an hour off!  Yeah, that’s right.  To change the time I would have to get up on a step stool and then stand on the sides of my kitchen sink.  Way too much trouble and probably a little dangerous.  Anyway, to make a long story just that much longer, my daughter brought this plaque home from babysitting at a friend’s house. She was de-junking before a move.  It had a metal plate on the front that had a quote on it but I thought it needed to be redesigned for my house.  My friend, Stacie, has a vinyl lettering business and I knew that would be the perfect way to give this thing new life.  I gave it to her and told her I would be trying to figure out what to put on it and since it would be in the kitchen I wanted something, well, kitchen-y.  She gave me some suggestions and offered “The Gathering Place,”  which I thought was really cool. 

One day Stacie and I were discussing the sign.  Thankfully, she had not started on it yet but was ready to get going on it since she had a baby boy joining the family any week and just wanted to get it done.  I told her I understood that because she had a lot on her PLATE.  Ka-ching!!  Stacie, let’s do “What’s On Your Plate?”  It totally fit in a kitchen setting, but also gave “food for thought.”  She loved that idea and has probably added it to her repertoire of quotes for her business.  I gave her permission to use it.  Haha…

So, what’s on your plate?  As women, we’ve “got it goin’ on” all the time.  Busy at home, busy at work, busy at church, busy in our communities, busy with our blogs, busy with our dogs.  BUSY! BUSY! BUSY!  (have you ever written a word so many times in a row that it looks wrong?  Yeah, that just happened.) 

We should all be “anxiously engaged” in the things that matter most in our lives, but we need to remember to balance our plate as we would balance food groups for a meal.  A little bit of this, a little bit of that, maybe just a little more of one thing, and then something sweet to top it off (chocolate has to go somewhere).  I won’t go into the details of what you or I have to manage or outline a plan to get it all together because today I have a full plate to take care of and I don’t have time.  However, if you will click on the Power of Moms button on this site or right here you will find out about a great way to get organized and get things off of your brain (plate) and into action.  It is called Mind Organization for Moms.  I am slowly building my M.O.M. system as we speak.  I need it.

Lunch Lady Brownies–redo

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Shut the front door!  Slap yo’ Mama!  Have mercy!  Best danged iced brownies I have EVER sunk my teeth into (and I don’t like my brownies with icing).  I am so dang serious.  This recipe came from Saltbox House  via Facebook or Pinterest.  I don’t know.  Last week was a busy blur, so I have no clue.  I made a double batch (baker’s half sheet pan worked great) right from the get-go because family was coming to grill out and Mike also needed something for a Relay for Life bake sale at work.  This will be my brownie recipe of choice from now on, and my family will expect nothing less.  Are you ready for this?

Ingredients:

For the batter—
1 cup butter
2 cups all-purpose flour
1/2 cup cocoa
2 cups sugar
4 eggs
4 tsp. vanilla
1 cup chopped nuts (optional)

For the icing–(make this while the brownies are baking)
1/4 cup butter, softened
1/4 cup evaporated milk
1/4 cup cocoa
3 cups powdered sugar
dash of salt
1 tsp. vanilla (I added this ingredient.  Just thought it tasted better.)



1.  Melt the butter in the microwave and put into mixing bowl.

2.  Add cocoa and mix until smooth.

3.  Add flour and sugar.  Beat together and then add eggs, vanilla, and nuts, if desired.  Mix until combined.  Do not over stir.

4.  Spread evenly into greased and floured 9 x 13 baking pan (I used baking spray with flour and it worked fine).


5.  Bake 20-25 minutes at 350 F or until done.  Check at about 20 minutes. Toothpick inserted into center should come out clean.

6.  Remove brownies from oven and wait only about 10 minutes to frost them.  You want to frost while they are warm, not hot.

Results:  fudgy, cakey deliciousness!!


Source:  Bonneville Junior High School Brownies via Saltbox House (see link above)





Chicken with Tropical Barbecue Sauce

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It was late in the day on Sunday and I really just wanted to throw something in the slow cooker for even later.  What did I have on hand?  First I checked my trusty Fix-It and Forget-It  Cookbook and right there on page 176 was the answer.  Thank you Lois Stoltzfus from Honey Brook, PA.  It was just a simple, no fuss meal but I was grateful to have it cooking away as I watched the afternoon session of our Church’s world-wide conference.  Love my slow cooker.  Seriously.

Ingredients:
1/4 cup molasses
2 T. cider vinegar
2 T. Worcestershire Sauce
2 t. prepared mustard
1/8-1/4 hot pepper sauce (I used about a teaspoon of Sriracha sauce, but that wasn’t spicy enough)
2 T. orange juice
3 whole chicken breasts, halved ( I used about 5 boneless, skinless breasts)

1.  Combine molasses, vinegar, Worcestershire Sauce, and orange juice.  Brush over chicken.
2.  Place chicken in slow cooker (I poured the rest of the sauce mixture over the chicken).
3.  Cover.  Cook on Low 7-9 hours, or Hight 3-4 hours.

I served this with rice and some canned tropical fruit, chilled.  Yummmm….

Source:  Lois Stoltzfus, Fix-It and Forget-It, p. 176.

Fresh Strawberry Yogurt Cake

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I found this recipe on Pinterest and thought it looked yummy.  I was correct.  My cake, however, did not look as pretty as the one I re-pinned.  I need to find out how she baked her cake without it browning on the outside. Either way, it tastes great.  If  you like the recipe and try it yourself and can get a “blonde” cake like the one I am talking about, please let me know how you pulled that off.

Ingredients:
1 cup butter, softened
2 cups sugar
3 eggs
3 T. lemon juice, divided
Zest of 1 lemon
2 1/2 cups all-purpose flour, divided
1/2 t. baking soda
1/2 t. salt
8 oz. plain or vanilla Greek yogurt (I used vanilla)
12 oz. fresh strawberries, diced
1 cup powdered sugar

1.  Preheat oven to 325 F.  Grease and flour a 10-inch Bundt pan (10-15 cup)–I used baking spray that includes flour because it gets better coverage in all those little creases in the Bundt pan.

2.  Sift together 2 1/4 cups of the flour along with the baking soda and the salt.  Mix in the lemon zest and set aside.

3.  With an electric mixer, cream the butter and sugar together until light and fluffy.  Beat in the eggs one at a time, then stir in 1 T. of the lemon juice.

4.  Alternate beating in the flour mixture and the yogurt, mixing until just incorporated.

5.  Toss the strawberries with the remaining 1/4 cup of flour.  Gently mix them into the batter. 

6.  Pour the batter into the pan.  Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.

7.  Allow the cake to cool at least 20 minutes in the pan–I would go 30-35 minutes.  Turn out onto a wire rack and cool completely.  Whisk together the remaining lemon juice and 1 cup powdered sugar and drizzle over cake.




Source:  Baking With Blondie, who sites a re-pin from A Spicy Perspective.