Berry Sweet Rolls

 We loved these! They do take a little time, they are like cinnamon rolls, but with delicious berries.

3-4 1/4 C Flour

3 tsp yeast

1 tsp salt

3/4 C warm milk

1/2 C warm water

1/3 C oil

1/4 C sugar

Filling:

1/4 C softened butter

1/3 C sugar

4 C heaping, frozen berries of choice DO NOT THAW

2 tsp cornstarch

Glaze (There are two options. I did the powdered sugar one and it was amazing!)

Powder sugar Glaze:

2 C powdered sugar

2 Tbsp melted butter

2-3 Tbsp milk

Splash of Vanilla

Cream Cheese Glaze:

8 oz. cream cheese

2 Tbsp softened butter

3-4 Tbsp honey or maple syrup

Splash of Vanilla

Milk (To thin as needed)

Make the sweet rolls. Combine 2 C of flour, yeast, and salt in a mixing bowl. Add warm milk, water, sweetener and oil, blending until mixture is combined and smooth. Knead in extra flour, a little at a time, until it forms a soft dough. Careful not to add too much flour or rolls will be dry and hard. Cover and let dough rest in a warm place for 5-10 minutes. 

Meanwhile, in a large bowl fold together frozen berries and cornstarch. Set aside. (Make berry and cornstarch mixture right before or after rolling out dough. You do not want berries to thaw or it will make cutting the rolls harder.)

Place dough on lightly floured surface and roll into a large, thin rectangle. Spread softened butter generously over the surface of the dough and sprinkle evenly with sugar and berries. Beginning at the long edge of the rectangle, tightly roll dough into a log. You can use a sharp knife, but I prefer to cut each roll with dental floss. Cut even slices and put them into a greased 9 by 13 pan. If the berries fall out, just push them back in. Cover with clean kitchen towel and let rise for about 1 hour. Until the rolls have slightly risen. 

Preheat oven to 350 degrees. Place pan on middle rack and bake for 30-40 minutes. You want the rolls to be a little golden on top so that the middle of the rolls are cooked through. Let them cool. Top with  your favorite glaze. It makes 12 rolls.

Buttermilk Syrup

My friend's mom brought this recipe to her baby shower and it is DELICIOUS! It's also the syrup I brought to the family reunion this year in Aspen, ID that Elliott thought was an interesting thick drink as he poured it into his cup to find out it was syrup. :)

BRING TO A BOIL:

2 Cubes butter (1 C total)
3 C Sugar
1 1/2 C Buttermilk
1/4 C Karo Syrup

TAKE OFF HEAT AND ADD:

1 tsp baking soda   (Add this slowly as it will cause it to grow and bubble and it could overflow)
1/2 tsp. coconut extract
1/2 tsp. almond extract

Pancakes

I found this recipe from NYT. Pancakes from scratch.

INGREDIENTS:

2 C flour
2 tsp. baking powder
1/4 tsp. salt
1 Tbsp. Sugar
2 eggs
1 1/2 to 2 C milk
2 Tbsp. butter, melted and cooled

INSTRUCTIONS:

Mix dry ingredients. Beat eggs into 1 1/2 C milk then stir in 2 Tbsp. melted cooled butter. Gently stir into dry ingredients. Make pancakes!

Delicious with the buttermilk syrup recipe I posted!

German Pancakes

Kellee Ika (Weir) sent me her version of German Pancakes and they are delicious! Probably because of all the butter.

INGREDIENTS:

6 eggs
6 Tbsp. Butter
1 C milk
1/2 tsp. salt
1 Tbsp. sugar
1 C flour
1 tsp. vanilla

INSTRUCTIONS:

Preheat oven to 400 degrees. Melt butter in oven in a 9x13 pan. I throw this all in the blender and blend it all together. Pull out the melted butter and pour the mixture in the pan. Bake 15-20 minutes until golden brown.

Buttermilk Syrup

1 C buttermilk
1 C sugar
1/2 C butter


1/2 tsp baking soda
1 tsp vanilla

Bring the buttermilk, sugar, and butter to a rolling boil. Allow it to boil for 1 minute. Remove from heat and add the soda and vanilla. (The syrup will rise when you add this so make sure you have room in your bowl) Eat. So delicious on pancakes or anything really!

"Huevos Rancheros" Tostadas

So this isn't technically huevos rancheros, because it doesn't have the huevos rancheros sauce. I heard it called this and now I don't know what else to call it. But it is good. We eat it for dinner.

Tostadas

1 Can of Refried Beans

Cheddar Cheese

Fried Eggs (One egg for as many tostadas as you want.)

Cilantro

Tomatoes Diced

Lettuce Shredded

Avocado Salsa

2 Medium tomatillos, husked 

1/2 jalapeno sliced and seeded (If you like some heat.)

1 Avacado

1/4 C Cilantro

1/2 of a lime juice

salt

For the salsa, combine all ingredients in a food processor and blend together until it is mostly combined. You can leave chunks or you can blend it till it is nice and smooth.

Fry eggs in a pan. We usually cook them over easy or over medium, so the yolk is still runny. While the eggs are cooking pull out your tostadas. Warm up the refried beans in the microwave. You can make each tostada on everyone's individual plates. Spread a layer of refried bean on the tostada. Sprinkle some cheese on top of the beans. Place a small amount of lettuce on top. Then place the fried egg on top. You can add diced tomatoes and cilantro. Don't forget to add the avocado salsa. It is so good!

Sticky Buns-Pull Apart Monkey Bread

Sticky Buns

12 Rhodes Rolls, partially thawed*
1 c. brown sugar
1/2 c. butter
2 tsp. cinnamon
1 (3 oz) package cook and serve butterscotch pudding

Prepare the night before you want to serve these. Grease a bundt pan. In a small sauce pan over medium-high heat, combine brown sugar, butter and cinnamon. Cook until everything is melted and combined. Cut the partially thawed rolls into quarters, or sixths. Place half the cut up rolls in the pan. Pour 1/2 of the melted sugar mixture over top. Sprinkle with 1/2 of the pudding packet. Add remaining cut up rolls. Pour remaining 1/2 of melted sugar mixture on top and sprinkle with the last 1/2 of the pudding packet. Let raise over night on the counter with a cookie sheet underneath to catch anything that might drip. In the morning, bake at 350° for 30 minutes.

*You want the rolls thawed just enough that you can cut them with kitchen scissors, but not all the way thawed. They will continue to thaw and raise over night.

Swedish Pancakes

This is our family's recipe. They are the same as crepes.

2 Eggs
1 1/2 C Milk
1 C Flour
2 Tbsp. Sugar
1/2 tsp. Salt
1 Tbsp. Oil

Mix together all ingredients very well. Heat up a medium saucepan and spray with nonstick spray. Add a ladle full of pancake mix to saucepan. Lift and turn the pan so mix is evenly spread on saucepan. These are very thin. Let cook and then flip. Take off heat when pancake is light brown. Continue to make thin pancakes until mixture is all gone. You will need to whisk the batter again to get rid of lumps.

When finished, you can eat the Swedish pancakes with literally anything. We always sprinkled powdered sugar and cinnamon on them. Then we rolled them up and drizzled on syrup.

Perfect Cinnamon Rolls with Cream Cheese Frosting

I don't know that I have ever made cinnamon rolls from scratch since I have been married. My mom used to make them when I was little. This weekend was the LDS church's General Conference. I thought it would be the perfect time to make cinnamon rolls since we would be home listening to it all day. And I thought I would try a new recipe while I was at it. Many people recommended The Pioneer Woman's cinnamon rolls. Her recipe makes way more then my little family can eat, so I halved the recipe and made a few minor adjustments. I used Mel's Kitchen Cafe's Cream Cheese frosting recipe, also with a few minor adjustments.

Cinnamon Rolls

2 cups while milk*
1/2 cup coconut oil (or canola oil)
1/2 cup sugar
1 package Dry Active Yeast, 0.25 oz package (2 1/4 teaspoons)
4 cups flour (plus an additional 1/2 cup, reserved
1/2 heaping teaspoon baking powder
1/2 scant teaspoon baking soda
1/2 Tbsp salt
1/4 cup butter, melted (Plus an additional 2 Tbsp butter, melted, reserved)
1 cups sugar
1-2 Tbsp cinnamon


In a medium sauce pan, scald milk, oil and sugar. Do not let it come to a boil. Remove from heat just as it begins to form bubbles around the edges of the pan. Pour into the bowl of a stand mixer. Allow to cool until 100-130 degrees. Once cooled, sprinkle yeast on top and allow to sit for 1-2 minutes.

Sprinkle 4 cups flour on top of milk and yeast mixture. Using the dough hook, mix until just combined. Cover with a clean kitchen towel and allow to rise for 1 hour. (I usually preheat my oven to the lowest setting for 2-3 minutes then turn it off and allow my dough to rise in the warm oven.)  after 1 hour, remove towel and sprinkle on top the remaining 1/2 cup flour, baking powder, baking soda, and salt. Using the bread hook, mix until thoroughly combined.

Immediately roll dough out on a floured surface in a rectangle to about 1/4 inch thick. Using a pastry brush, spread 1/4 cup melted butter on rolled dough. Combine cinnamon and sugar in a small bowl, then sprinkle over butter. Starting along the long edge furthest away from you, roll the tough tightly toward you, ending with seam side down. Cut the roll into 3/4 inch slices.

Pour 2 Tbsp melted butter in the bottom of a 9x13 baking dish. Using the pastry brush, spread it around and up the edges. Place slices in bottom of pan, leaving space for them to rise. Allow to rise, covered with a kitchen towel, for at least 20 minutes.

While rolls are rising, preheat oven to 375 degrees. Bake rolls at 375 degrees for 12-15 minutes, or until lightly brown on top. Allow to cool slightly. The rolls are easier to remove from the pan when they are warm. Top with cream cheese frosting (recipe follows.)

*If you are like me and do not have whole milk, but always have 1% milk and heavy cream, you can use 2 Tbsp heavy cream and add 1% milk to make 2 cups.

Cream Cheese Frosting

4 oz cream cheese, softened to room temperature
1/4 cup butter, softened room temperature
1/2 tsp vanilla
1 1/2 cups powdered sugar
Heavy whipping cream as needed to thin to desired consistency

Combine cream cheese and butter until smooth. Add vanilla and sugar and beat until combined. Add heavy cream as needed to thin to desired consistency.

Shrimp and Grits

Bo loves shrimp and grits and these were his favorite we have had yet!

INGREDIENTS

2 C water
1 (14 1/2 oz) can chicken broth
3/4 C half-and-half
3/4 tsp. salt
1 C regular grits (I used quick grits and they were fine)
3/4 C shredded cheddar cheese
1/4 C grated parmesan cheese
2 Tbsp. butter
1/2 tsp. Tabasco sauce
1/4 tsp. white pepper (I used black pepper, just fine)
3 slices bacon
1 lb medium shrimp, peeled and deveined
1/4 tsp. black pepper
1/8 tsp. salt
1/4 C flour
1 C sliced mushrooms (I didn't have these and just did without, it was still great)
1/2 C sliced green onions
2 cloves garlic, minced
1/2 C fat-free low-sodium chicken broth
2 Tbsp. fresh lemon juice
1/4 tsp. Tabasco sauce
lemon wedge

INSTRUCTIONS

Bring first 4 ingredients to a boil in a medium saucepan; gradually whisk in grits; reduce heat and simmer, stirring occasionally, 10 minutes or until thickened; add cheddar cheese and next 4 ingredients; set aside but keep warm.

Cook bacon in a large skillet until crisp; remove bacon and drain on paper towels, reserve 1 tablespoon of drippings in skillet; (I think I forgot the drippings part...) crumble bacon and set aside.

Sprinkle shrimp with pepper and salt; dredge in flour.

Saute mushrooms in hot drippings in skillet 5 minutes, or until tender; add green onions and saute 2 minutes; add shrimp and garlic and saute 2 minutes or until shrimp are lightly brown; stir in chricken broth, lemon juice and hot sauce and cook 2 more minutes, stirring to loosen browned bits fro skillet.

Place grits in bowl topped with shrimp, crumbled bacon and lemon wedges.

Find the original post HERE.

Zucchini Bread

Mom brought me a HUGE zucchini when she came out to visit last and so I of course had to make Zucchini bread. :) This one is amazing!! I shredded the zucchini into 2 C portions and was able to make 8 loaves of bread with the one mom brought.
You won't regret making this.

INGREDIENTS

3 C all-purpose flour  (I did use half flour half wheat flour for one and it turned out great!)
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
3 tsp. ground cinnamon
3 eggs
1 C vegetable oil   (Some suggestions said they used 1/2 C veggie oil 1/2 C applesauce, I didn't.)
2 1/4 C white sugar
3 tsp. vanilla extract
2 C grated zucchini
1 C chopped walnuts (I left the nuts out, I hate nuts in things.)

DIRECTIONS

1. Grease and flour two 8x4 inch pans. Preheat oven to 325 degrees F.
2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
4. Bake for 40-60 minutes, (mine was almost always 60 mins.) or until tester inserted in center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

ENJOY!

Thanks to the original recipe you can find HERE.

Chocolate Chip Cookie Sweet Rolls

This is our new LDS General Conference tradition, thanks to Bo.

Prep: 1 1/2 hours  (It took me all morning... but so worth it!)
Cook Time: 20 mins
Servings: 24

INGREDIENTS
Rolls:

• 2 C Whole Milk (I used 1% and it turned out great)
• 1/2 C Sugar
• 1/2 C Canola Oil
• 4 1/2 C All-purpose Flour, divided
• 1 Package (2 1/4 teaspoon) Active Dry Yeast
• 1 1/2 tsp (heaping) Salt
• 1/2 tsp. (scant) Baking Soda
• 1/2 tsp. (heaping) Baking Powder

Filling:

• 1 Stick Butter
• 2 tsp Vanilla Extract
• 1 C Brown Sugar
• 1/2 C Sugar
• 1 tsp. Salt
• 1-1/2 C Chocolate Chips or Chocolate Chunks
• 1 C Chopped Pecans (optional, we went without these)

Icing:

• 1 Package 8 oz. Cream Cheese
• 3 C Powdered Sugar
• 1 Stick Butter, Softened
• 1 C Whole Milk
• 2-1/2 tsp. Vanilla Extract
• 3/4 tsp. Salt

If you're like me and don't have cream cheese on hand, you can use this RECIPE for the icing:

• 3 C Powdered Sugar
• 6 Tbsp. Butter, softened
• 1 tsp. Vanilla Extract
• 6-8 Tbsp. Milk

INSTRUCTIONS

Mix milk, 1/2 C Sugar, and canola oil in a pot. Heat until very warm, not boiling. Allow to cool until slightly warmer than lukewarm.

Sprinkle yeast over the surface of the liquid, then add in 4 cups flour. Stir gently until totally combined. Mixture will be very wet and sticky. Cover with a tea towel, keep in a draft-free place, and allow to sit for 1 hour.

After 1 hour, add in additional 1/2 C of flour, as well as the salt, baking soda and baking powder. Mix until combined. Refrigerate dough, covered, until you need it. (Refrigerating the dough helps make it easier to handle.)

Preheat oven to 375 degrees. Spread melted butter in the bottom of pie pans or 9x13" baking dish.

Turn dough onto a floured surface. Roll into a large rectangle, about 24 inches wide by 10 to 12 inches deep. Add vanilla to melted butter, then drizzle mixture all over the surface of the dough. Use fingers to spread evenly. Mix sugar and salt and sprinkle it evenly over the butter. Follow with the brown sugar, chocolate chips, and copped nuts.

Beginning at the side furthest from you, roll dough toward you until it's in the shape of a tight log. Pinch the edges to seal. Slice into 1/2 to 3/4-inch thick rolls and lay, cut side down, in buttered baking dishes. Allow to rise for 20 minutes, then place in over and bake for 15 to 20 minutes, or until deep golden brown on top.

Icing Instructions:

Mix 1 stick butter, cream cheese, powdered sugar, milk, vanilla, and salt in an electric mixer or until smooth and pourable.

Remove rolls from oven and allow to sit five minutes before drizzling icing all over the rolls. Be sure to get the icing all around the edges and covering the surface so they'll be nice and moist!

Sprinkle with extra chopped nuts if desired.

Serve warm or at room temperature.

Enjoy! :)

Thanks to the Pioneer Woman for the recipe! To find the original recipe click HERE.

Cream Cheese Coffee Cake

You are probably going to laugh when you hear where this recipe came from, but don't discount it because it has stuck around for 17 years now. Which means that it really is delicious! I got this recipe from my 7th grade home ec/foods class. Yeah, you heard me right. Remember those TLC (Technology, Life and Career) classes? They were my favorite!

Cream Cheese Coffee Cake

1 cup Bisquick mix
1 1/2 ounces cream cheese, softened
2 Tablespoons butter, softened
3 Tablespoons milk
raspberry jam (any flavor jam will work)

Cut Bisquick, cream cheese and butter together in a bowl until crumbly. Add milk and mix. Knead on floured surface until smooth. Grease a cookie sheet. Roll dough into rectangle shape, on cookie sheet, about 1/4" thick. Spread jam on the middle 1/3 down the long length of the dough. Cut diagonal slits along both sides that are about 1" thick.  Braid to center. Bake at 425 degrees for 10-15 minutes. Drizzle with icing while warm.

Icing:

2 Tablespoons milk
1 Tablespoon butter
dash of salt
1/4 teaspoon vanilla
powdered sugar

Heat milk and butter in a small sauce pan. Add remaining ingredients and but until smooth and creamy.

Granola

This recipes comes from my mom. I love, love, LOVE granola. I make a batch and keep it in a zip lock bag in the pantry.


Granola

In a large bowl, combine:
6 cups rolled oats
1/2 cup brown sugar
1 cup coconut
1/3 cup sesame seeds
1/4 cup wheat germ
1/4 cup sunflower seeds
1 cup chopped nuts (almonds or walnuts)
1/2 teaspoon cinnamon
1/4 cup flax seed (you can grind the seeds in a blender to make a powder if you want)
1/2 cup raisins or craisins**add last 5 minutes of baking**

In a separate bowl, whisk together:
1/2 cup oil
1/3 cup honey
2 teaspoons vanilla

Pour wet ingredients over dry mixture. Stir and coat thoroughly. Spread on cookie sheet and bake at 275 degrees for 15-30 minutes. (Depending on humidity) Stir frequently to ensure even baking. Add raisins/craisins and other dried fruit during the last 5 minutes of baking. Cereal should be golden brown. Do not over bake. Let cereal cool on baking sheet. When cooled, break up any large pieces. Store in airtight container. Makes 8 cups. DO NOT DOUBLE!

I like to heat my honey up in the microwave so that it is a little bit runny before I add it to the oil and vanilla. The higher the humidity, the longer you have to bake the granola. I am not sure why you aren't supposed to double the recipe.

Enjoy!

Baked Oatmeal

This recipe is something that you could either make on a weekend morning for breakfast or even make the day before and heat it up in the microwave in the morning.

Baked Oatmeal

3 cups quick rolled oats
2 teaspoons baking powder
1 teaspoon salt
1/2 cup melted butter
1/2 to 1 cup craisins
1 cup packed brown sugar
1 teaspoon cinnamon
1 cup milk
2 eggs, beaten
1/2 to 1 cups dried apples
applesauce

Mix all ingredients together and pour in a greased 9x9 pan. Bake at 350 degrees for 30 to 35 minutes. Serve warm with milk and applesauce.

Enjoy!