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Saturday, January 20, 2018

Holiday Sangria

                             
                                                          







Ingredients
1 bottle white wine
1 bottle sparkling cider
2 clementines sliced
1 granny smith apple chopped
1 gala apple chopped
1 -2 cups cranberries

Combine wine and cider in a pitcher
Add chopped apples and clementines
Add cranberries
Stir well
Chill until serving

https://decorandthedog.net/decorandthedog/2013/12/9/holiday-sangria#disqus_thread

Thursday, November 23, 2017

CINNABON CINNAMON ROLLS COPYCAT







Serves: 12-18

Ingredients
1 cup warm milk
2 eggs, room temperature
1/3 cup butter, melted
4½ cups bread flour or regular flour (bread flour makes for a lighter cinnamon roll)
1 teaspoon salt
½ cup white sugar
1 pkg yeast (1/4 ounce, not instant yeast)
Filling:
1 cup brown sugar, packed
2½ tablespoons ground cinnamon
1/3 cup butter, softened
Icing:
3 oz/85g cream cheese, softened
¼ cup (4 tablespoons) butter, softened
1½ cups confectioners' sugar
½ teaspoon vanilla extract
1/8 teaspoon salt

Instructions
Microwave milk for 45-60 seconds in the microwave. Dissolve yeast in warm milk in a large bowl. Add sugar, butter, salt, eggs, and flour. Mix well. Knead dough into a large ball, using your hands dusted lightly with flour. Put in a bowl sprayed with cooking spray and cover tightly with plastic wrap. Let rise in a warm place about 1 hour or until the dough has doubled in size. *Our house is so cold I have a hard time getting things to rise. If I turn on the oven and then put the rolls on top of the stove, the oven generates enough heat for them to rise.
In a small bowl, thoroughly combine brown sugar and cinnamon. Spray surface with cooking spray or sprinkle flour on it. Roll dough into a 16x21 inch rectangle about ¼ inch thick. Spread dough with 1/3 cup softened butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough starting with the longer side and cut into 12 large rolls (or 18 smaller rolls). Place rolls in a lightly greased 9x13 inch glass baking dish (or you may need 2 dishes if you make smaller ones). Cover and let rise until nearly doubled, about 30-60 minutes. If making the night before I let them rise covered with a dish towel on the counter overnight.
Meanwhile, preheat oven to 350 degrees. Bake rolls in preheated oven until golden brown, about 18-20 minutes. While rolls are baking, beat together cream cheese, butter, confectioners' sugar, vanilla extract, and salt. Spread half the frosting on them while they are still warm so that the frosting melts into the role and the other half after they've sat for a couple of minutes. That's what the Cinnabon people do (I asked them). Makes 12-18 rolls.

Notes
Source: Allrecipes and my friend Amanda

http://www.the-girl-who-ate-everything.com/2008/12/christmas-morning-breakfast.html

Cinnabon Copycat – Our Christmas Morning Breakfast







Serves: 12-18

Ingredients
1 cup warm milk
2 eggs, room temperature
1/8 cup butter, melted
4½ cups bread flour or regular flour (bread flour makes for a lighter cinnamon roll)
1 teaspoon salt
½ cup white sugar
1 pkg yeast (1/4 ounce, not instant yeast)
Filling:
1 cup brown sugar, packed
2½ tablespoons ground cinnamon
1/3 cup butter, softened
Icing:
3 oz/85g cream cheese, softened
¼ cup (4 tablespoons) butter, softened
1½ cups confectioners' sugar
½ teaspoon vanilla extract
1/8 teaspoon salt

Instructions
Microwave milk for 45-60 seconds in the microwave. Dissolve yeast in warm milk in a large bowl. Add sugar, butter, salt, eggs, and flour. Mix well. Knead dough into a large ball, using your hands dusted lightly with flour. Put in a bowl sprayed with cooking spray and cover tightly with plastic wrap. Let rise in a warm place about 1 hour or until the dough has doubled in size. *Our house is so cold I have a hard time getting things to rise. If I turn on the oven and then put the rolls on top of the stove, the oven generates enough heat for them to rise.
In a small bowl, thoroughly combine brown sugar and cinnamon. Spray surface with cooking spray or sprinkle flour on it. Roll dough into a 16x21 inch rectangle about ¼ inch thick. Spread dough with 1/8 cup softened butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough starting with the longer side and cut into 12 large rolls (or 18 smaller rolls). Place rolls in a lightly greased 9x13 inch glass baking dish (or you may need 2 dishes if you make smaller ones). Cover and let rise until nearly doubled, about 30-60 minutes. If making the night before I let them rise covered with a dish towel on the counter overnight.
Meanwhile, preheat oven to 350 degrees. Bake rolls in preheated oven until golden brown, about 18-20 minutes. While rolls are baking, beat together cream cheese, butter, confectioners' sugar, vanilla extract, and salt. Spread half the frosting on them while they are still warm so that the frosting melts into the role and the other half after they've sat for a couple of minutes. That's what the Cinnabon people do (I asked them). Makes 12-18 rolls.

Notes
Source: Allrecipes and my friend Amanda

 http://www.the-girl-who-ate-everything.com/2008/12/christmas-morning-breakfast,html 

Christmas Green Beans


2 tablespoons olive oil
2 cloves garlic, minced
2 pounds green beans, trimmed
1-pint grape tomatoes
½ teaspoon salt
¼ teaspoon pepper

Heat the olive oil in a large skillet over medium-high heat.Add the garlic and sauté for 30 seconds. Add the greens beans and tomatoes, sprinkle with the salt and pepper. Sauté, stirring often, for 4 to 5 minutes.Serve.

Source: so Tasty, So Yummy

(From Tasty Weekend Recipes (Dawn))

Christmas Sugar Cookies

Servings 4


Prep Time: 30 mins - refrigerated time
Cook Time: 10 mins

This is one of my most treasured recipes. It's a healthier (I know - it still has sugar!) Christmas sugar cookie with half the saturated fat than most. It's a soft dough and needs to be chilled before rolling. These are the perfect cookie to leave out for Santa!

Ingredients:

1/3 cup butter at room temperature (I use unsalted)
1/3 cup vegetable or olive oil
3/4 cup sugar
1 egg
1 tablespoon milk
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt

Directions:
Yield: about 4 dozen

With an electric mixer on medium speed, combine the butter, oil, and sugar until smooth.

Beat the egg, milk, and vanilla.

On low speed add flour, baking powder, and salt.

Wrap dough in foil and chill for 1 hour to overnight or freeze for 20 minutes.

Preheat oven to 375° F.

Divide dough in half. Roll each half 1/4-inch thick and cut out shapes. (re-roll scraps)

Lift cookies onto baking sheet, add sprinkles and bake for 9-12 minutes.

Source: jennycancook.com

CIDER-APPLES and SEARED PORK-CHOPS

MAKES 6 SERVINGS.
6 pork chops
2 tbs oil
2 onions, sliced
2 apples, cored, sliced
1 clove garlic, minced
4" sprig rosemary
1/2 cup each chicken broth and apple cider
1 1/2 tsp apple cider vinegar

Season pork chops. In a skillet, brown chops in oil. Transfer chops to plate. Add onions, apples, and garlic to drippings in pan, cook 5 min. Add remaining ingredients, cook 3 min. Season. Return pork chops to skillet, baste with sauce, cook 6 min. Let sit 5 min. before SERVING and ENJOYING...

Wednesday, November 22, 2017

CHRISTMAS CRACK







yield: 8 TO 12 SERVINGS 
cook time: 30 MIN 
total time: 30 MIN

Christmas Crack is all your Christmas candy wishes - on crack! You won't find an easier candy to make, anywhere. It's salty, sweet, and ADDICTIVE!


INGREDIENTS:
35 – 40 saltine crackers (or graham crackers)
1 cup butter (2 sticks)
1 cup packed brown sugar
1 ½ cups semi-sweet chocolate chips
1 ½ cups toppings as desired such as pecans, walnuts, crushed OREO cookies, pretzels, toffee bits, M&Ms, or drizzles of other melted chocolate

DIRECTIONS:
Preheat oven to 300°F. Line a 15” x 10” x 1” pan with parchment paper or a silicone mat. Line up crackers in a single layer in rows on foil.
Meanwhile, using a candy thermometer, melt butter and brown sugar in a small saucepan. Bring to a boil and boil for 2 to 3 minutes (270 to 290 degrees if using a candy thermometer). Immediately pour over crackers and spread evenly with a spatula.
Bake 5 minutes or until the candy hardens (300 to 310 degrees if using a candy thermometer). Remove from oven.
Meanwhile, melt the chocolate chips in the microwave in 30-second increments at 50% power until melted. Spread over hardened caramel.
Sprinkle nuts or other toppings and press into the chocolate using a greased spatula. Cut into squares while warm. Cool completely and store in the refrigerator.
Because of reader feedback, I've been able to improve this recipe by suggesting the use of a candy thermometer (thanks, Valerie!). I hadn't used one previously, but there are enough variables here that things can go wrong.

http://www.culinaryhill.com/saltine-cracker-candy/