Fluffy Cinnamon Rolls with Cream Cheese Frosting

Rolls:

1 1/2 Cups of Milk

3/4 Cup + 1 Tbsp Sugar (Divided)

1 Egg

1 Tbsp Salt

2 Tbsp Yeast

2 Cups Warm Water

9-10 Cups All Purpose Flour

1/2 Cup of Butter (melted)

Filling:

1/2 Cup Butter (at room temperature)

1 Cup Brown Sugar

2 Tbsp Cinnamon

Pinch of salt (?)

1/2 Cup Heavy Cream (for pouring over the risen rolls)

Frosting:

6 oz Cream Cheese (softened)

16 Tbsp Butter (at room temperature)

Pinch of Salt

4 Tbsp Milk or Heavy Cream

1 tsp Pure Vanilla Extract

3 1/2 Cups (14 oz) Powdered Sugar

Directions:

1. Scald the milk. (Add milk to a small sauce pan over medium heat.  Heat until a skin forms on top, about 170 degrees.  Watch carefully to make sure the milk doesn’t boil.)
2. Melt butter then add 3/4 cup of sugar.  Add butter and sugar mixture to the scalded milk.
3. Cool it down by adding 1-2 cups of flour then add the egg and salt.  Let it cool. 
4. While mixture is cooling, dissolve yeast in the warm water and add 1 Tbsp of Sugar.  Let it sit for a couple of minutes until it is buddy.  
5. Once the milk mixture has cooled down to just warm, add the yeast mixture.  (Make sure the milk mixture isn’t too hot, otherwise it will kill your yeast.)
6. Using a fork or wooden spoon, gradually add the remaining flour until you reach the 9-10 cups.  The dough will be dense and sticky, you can use your hands to incorporate the rest of the flour.  Be sure not to add too much flour.
7. Knead the dough until it is smooth (typically 8-10 minutes) and it can pass the windowpane test. (Stretching the dough thin enough in one spot that you can see light through it.  If you can without the dough breaking then it is ready.)  
8. Cover and leave in a warm place to rise until double in size.  (About 1 hour.)
9. Make the filling.
10. Spray working space, rolling pin and hands with cooking spray to prevent sticking.  Dump you dough out and roll the dough into a rectangle about 10 x 20 inches. 
11. Spread filling mixture over rectangle leaving 1 inch on the side you a rolling to. (Rolling the long ways to get lesser number of swirls, but more rolls.  Roll the short ways to get more swirls, but less rolls.)
12. After you get your log of dough pop it onto a sheet tray and transfer to the freezer for 10 minutes.  Then using a serrated knife cut the log into evenly sized rolls.  Place onto cookie sheet, in baking pan or muffin tin.  (If wanting to bake later, now is the time to freeze the rolls, before the second rise. See note below of rising and cooking directions for frozen rolls).
13. Let rise until they have doubled in size (45 mins- 1 hour). To test if the rolls are ready to bake, poke your finger into the dough.  If it springs back immediately then it needs more time.  If it holds its place for a moment and then begins to slowly return then its ready to bake! If your finger sinks and doesn’t spring back at all then it is over-proved. You can still bake it if it is over proved, but it may have a different texture when finished.  
14. Pre-heat oven to 350 degrees.  Pour the heavy cream over risen rolls then bake for 10-15 minutes (may take longer) or until dough reaches an internal temperature of 190-200 degrees.  (For doughier rolls bake till 188-192, more firm roll 194- 199 degrees). 
15. Let rolls cool.  
16. To make frosting add cream cheese and butter to a medium bowl and whip together with a mixer until creamy.  Add salt, milk/cream and vanilla.  Mix again, add powdered sugar and whip until light and cream.  
17. Spread evenly on top of slightly warm rolls.  Serve immediately or let cool completely and serve at room temp.  Enjoy!  

Note for cooking frozen rolls:  Thaw rolls in the fridge (preferably over night).  Then put in a warm spot for 30 minutes to 1 hour to activate the second rise.  Then bake as directed.  

Charcuterie Board

Cheese: 2 oz per person (4 oz per person if this is the only food item)

• Soft Cheese (2-3 types): Brie, Camembert, Cambozola, Burrata, Blue, Fontina, Goat
• Semi Hard (2-3 types): Gouda, White Cheddar, Manchego, Gruyere, Caramelized Onion Cheddar*
• Spreadable Cheese (1): Boursin Garlic Cheese*
• 8 oz Mini Mozzarella Cheese Balls*

Our favorite cheeses: Port Salut (Smith’s), Merlot Bellavitano (Smith’s) and Caramelized Onion (Trader Joe’s)

Meats: 1-2 oz per person (2-4 oz per person if this is the only food item)

• Prosciutto (Combo pack*)
• Gor Pepperoni
• Calabrese 
• Salami

Fruits:

• Grapes
• Kiwi
• Blueberries
• Strawberries
• Raspberries
• Blackberries
• Apple
• Pear
• Figs (Dried?)
• Clementines
• Dried Apricots*
• Dried Prunes
• Dark Cherries

Other:

• One Large Board or Flat Platter or Cookie Sheet
• Assorted Crackers*
• Baguette
• Honey
• Jam or Fruit Spread
• Green Olives
• Trail mix - Almond Cashew Chocolate Mix*

*Get at Trader Joe's

Instructions:

1. Gather board, small bowls, appetizer forks, spreaders, cheese knifes.
2. Clean the board or surface and dry thoroughly.
3. Wash and gently pat dry any fruits being used.
4. Unwrap the cheese and meats being used.
5. Slice any cheese and meats that need to be sliced
1. Use some parchment paper or wax paper to protect your board from any grease from the meat or cheeses.
6. Start at the center of the board and arrange items on the board. Try to set contrasting colors and shapes together to create a more visual interest.
7. Have the board ready about 30 minutes before serving to allow the cheese to soften to make easier for spreading.

Cheryl’s Famous Cinnamon Rolls

INGREDIENTS

SPONGE:

•  1/2 cup (3.75 ounces) granulated sugar
•  1/2 cup neutral-flavored oil
•  2 cups milk, scalded (heat to just below a boil)
•  4 cups (20 ounces) all-purpose flour (I use unbleached)
•  1 tablespoon instant yeast (see note for active dry yeast)

DOUGH:

•  3/4 cup (3.75 ounces) all-purpose flour
•  1/2 teaspoon baking powder
•  1/2 teaspoon baking soda
•  1 1/2 teaspoons salt

FILLING:

•  8-12 tablespoons butter, softened
•  3/4 cup (5.5 ounces) packed light brown sugar
•  1 tablespoon cinnamon
•  1/4 teaspoon cardamom (optional but delicious)

ICING:

•  3 ounces cream cheese, softened
•  8 tablespoons (1 stick, 4 ounces) butter, very soft
•  Pinch salt
•  2 tablespoons milk or heavy cream
•  1/2 teaspoon vanilla extract
•  2 cups powdered sugar

INSTRUCTIONS

1. In the bowl of a stand mixer, add the sugar and oil. Pour in the scalded milk and mix. Let the mixture sit for 15 minutes or so until it is warm but not blazing hot.
2. Add the 4 cups flour and sprinkle the yeast on top of the flour. Mix until no dry streaks remain and scrape down the sides of the bowl if needed. The dough will be loose and wet-looking. Cover the bowl and let the sponge rest until puffy and doubled, 45 minutes to 1 hour, depending on the warmth of your kitchen.
3. Add the remaining 3/4 cup flour, baking powder, baking soda and salt. Mix until the flour is completely incorporated and the dough looks smooth instead of rough and shaggy. It may not necessarily clean the sides of the bowl but it should for a pretty cohesive mass. Add additional flour only if it is too sticky to handle or a small piece of dough won't form a ball in your hands (it's ok if it leaves some doughy residue on your fingers).
4. Scrape the dough into a lightly greased bowl or container, cover with a greased plastic wrap, and let rise until doubled, about an hour.
5. On a lightly floured counter (I use about 2-3 tablespoons flour), roll or pat the dough into about a 18X12-inch rectangle (try to get as close to the 12 inch as possible). Spread the softened butter evenly across the top. 
6. Combine the brown sugar and cinnamon (and cardamom, if using) in a bowl and sprinkle evenly across the top of the butter. Pat down very lightly.
7. Starting with one long end, start rolling the rectangle into a log without pulling and stretching on the dough (but still rolling as tightly as possible). Roll the seam to the bottom and pat the log into an even thickness - it should be about 20 inches long or so at this point.
8. Cut the log into 12 even pieces or 1 inch or slightly larger sections. Place the rolls on a parchment-lined half sheet pan, tucking the loose end of the roll underneath. The rolls should be about an inch apart so they have room to rise. Cover with lightly greased plastic wrap and let rise until noticeably puffy and almost doubled, about an hour.
9. Bake at 350 degrees F for 18-25 minutes until lightly golden and baked through (do not over bake). Let cool until warm before frosting.
10. For the frosting, add the cream cheese and butter to a medium bowl. Whip with a handheld mixer until creamy. Add the salt, milk or cream, and vanilla. Mix again. Add the powdered sugar and whip until light and creamy.
11. Spread the slightly warm rolls evenly with the icing. Serve immediately or let cool completely and serve at room temperature (or warm lightly before serving).

YIELD: 12 LARGE CINNAMON ROLLS

PREP TIME 25 MINUTES

 

COOK TIME 20 MINUTES

 

ADDITIONAL TIME 3 HOURS

TOTAL TIME 3 HOURS 45 MINUTES

NOTES

If you only have active dry yeast, proof the same amount of yeast in a couple tablespoons of warm water and a pinch of sugar until the mixture bubbles and foams, 3-4 minutes. Add it to the recipe per the instructions (when the instant yeast is added).

This recipe doubles great. 

Usually with a yeast dough recipe, I give a big ol' lecture about going by the texture and feel of the dough vs the exact flour amount. With this recipe, the flour amount is important - the dough will probably be softer and slightly stickier than you may be used to - try not to add additional flour. Use the pictures and details in the post to get an idea of how the dough should look and feel. Add additional flour a little at a time only if the dough is too sticky to work with.

These baked cinnamon rolls freeze amazingly well. After they've been frosted and cooled, I'll scoop the rolls one by one into a quart-size ziploc bag, seal and freeze. It gets a little messy with the frosting, but once they are lightly warmed, no one notices - they taste as fresh as the day they were made! It helps to take them out of the bag still frozen and then microwave for a minute or so on 50% power until warm and gooey.

https://www.melskitchencafe.com/the-best-cinnamon-rolls/

Salsa

2 cans Diced Tomato's

1 1/2 tsp Garlic Salt (or more to taste)

2 Tbs Elpato Sauce (yellow can with duck on it)

2 Tbs White Vinegar

1 Tbs Sugar (can add less)

1/2 can diced green chilies (other half can be placed in a baggie and then freeze for later)

Cilantro (close to a full bunch)

Put all ingredients in a blender and pulse until it is mixed and at the consistency that you want.

Serve with tortilla chips!

From: Holly Nelson & Heather Skanchy

7 Layer Bean Dip

1-2 Cans of Refried Beans
1 1/2 Cups Sour Cream or Greek Plain Yogurt
1-2 tsp Taco Seasoning
3 Medium Avocados
1/2 Juice of a Lime
Salt
Shredded Cheese
1 Medium/Large Cans of sliced Olives
Green Onions
Tomato's
Chopped Cilantro (optional)

Tortilla Chips

1. In a glass 9x13 dish first layer the refried beans in the bottom.  Mash the avocados and mix in the lime juice.  Salt to taste then layer on top of the beans.
2. Next mix the taco seasoning into the Sour Cream/Yogurt start with 1 tsp and taste if it needs more then add another 1/2 tsp-1 tsp more.  Layer on top of the avocado mixture.
3. Sprinkle the shredded cheese to cover the sour cream.  The rest of topping are optional add Olives, Green Onions, Tomato's and Cilantro.  Store in the refrigerator until ready to serve.  Enjoy with tortilla chips. 

Fred's Beans

2 large cans of pork-n-beans

1 can kidney beans

1 lb hamburger

1/2 lb bacon

1 onion

1 cup Ketchup 

1/4 c brown sugar

1 Tbsp vinegar

1/4-1/2 tsp liquid smoke

Brown the hamburger, bacon, and onion together.  Mix the remaining ingredients and heat.  

From Mom

Veggie Mix

Ingredients:

·       2 lbs      Carrots

·       6            Whole Potatoes

·       1            Whole Sweet Onion

·       3            Cloves Garlic

·       6  Tbls   Olive Oil

·       ½ tsp     Dried Thyme

·       ½ tsp     Dried Parsley

·       Salt & Pepper to taste

Instructions:

1.       Preheat oven to 475 degrees.

2.       Peel carrots and cut into bite size pieces. Dice potatoes into bite size pieces (leaving skin on), Cut onions into eighths and mince garlic.

3.       Combine carrots, potatoes, and onions in a large bowl.  Drizzle olive oil over the vegetables, add garlic, thyme, parsley, salt and pepper.  Toss until the vegetables are covered in oil and seasoning. 

4.       Place on a cookie sheet in a single layer and cover with foil.

5.       Bake for 45 minutes.  Remove foil and continue to bake another 30 minutes or until golden brown, stirring every 10 minutes.

Ham Fried Rice

Ingredients

• 3 cups uncooked rice 
• 3 tablespoons oil 
• 2 teaspoons garlic minced 
• 1 packet fried rice seasoning 
• 1/4 cup soy sauce 
• 4 eggs 
• 1 cup thick cut deli ham 
• 2 cups peas 
• 5 green onions 
• salt and pepper to taste 

Instructions

1. If you aren't using leftover rice, start your rice cooking. While rice is cooking, chop meat and onions into small pieces. Scramble eggs and scoop off onto a plate. I use frozen peas, so I thaw them under some cool water at this point as well.
2. When rice is prepared, heat oil, garlic and onions in your pan. Add rice. 
3. Gradually add in fried rice packet and soy sauce. Once well mixed add all remaining ingredients and salt and pepper to taste. Enjoy!

Prep time: 5 minutes
Cooke time: 15 minutes
Total time 20 minutes

https://prettyprovidence.com/fried-rice/

Baked Spinach and Artichoke Dip

Ingredients:

• 10 oz bag Spinach Leaves (Chopped)
• 14 oz Artichoke Hearts (Chopped)
• 2- 8 oz Cream Cheese (softened)
• 1 cup Sour Cream
• 5 tsp minced Garlic
• 1 1/2 cup Mozzarella Cheese (grated)
• 3/4 cup Parmesan Cheese (grated)
• Salt & Pepper to taste

Serve with:

• Baguette Slices
• Chips 
• Crackers

Instructions:

1. Preheat oven to 350.  In a large bowl, combine cream cheese and sour cream with an electric mixer until smooth and mixed.
2. Stir in chopped spinach leaves, chopped artichoke hearts, garlic, mozzarella cheese, parmesan cheese, salt and pepper.
3. Spread dip into an 9x13 baking dish. Top with any leftover mozzarella and parmesan cheese, cover with aluminum foil, and bake for 30-35 minutes or until cheese is melted. 

www.cupcakediariesblog.com 

Refried Beans

Ingredients:

• 2 Cups dried Black/Pinto beans
• 1 small Onion (chopped)
• 2 cloves Garlic
• 4 oz can chopped Green Chilies
• 2 tsp Salt
• 1 tsp Cumin
• 1/2 tsp Chili Powder

Directions:

1. Add beans, onions, garlic and chilies to the pressure cooker.  Cover with water by 2 inches then secure lid and turn pressure release knob to the sealed position.  Cook at high pressure for 40 minutes.
2. When cooking is complete use a natural release.
3. Place a strainer in a large bowl and pour the beans into strainer (keep the liquid). 
4. Add beans, salt, cumin, and chili powder to a high powered blender and blend until desired consistency is reached, adding the reserved liquid as needed.
5. Refried beans dry out as they sit so add a bit more liquid to the blender if they are really thick.  Store in a sealed container in the refrigerator.

Note: Refried beans freeze very well.  Measure 1 cup of beans for each sandwich size resalable bag. Flatten the bag and freeze.

Prep: 2 mins

Pressure: 40 mins

Total: 60 mins

Little Smokies

2-16 oz packages miniature smoked sausage links

8 oz grape jelly

12 oz barbecue sauce

Mix jelly and barbecue sauce together in crock pot then add mini sausages.  Cook on high for 2-3 hour or until they are hot.  

Strawberry Cheesecake Salad

Ingredients:

1 Big Strawberry Yogurt (2 lbs)

2 Small Instant Pudding (Coconut Cream, Cheesecake or White Chocolate)

1 Large Cool Whip (12-16 oz)

16-32 oz Chopped Strawberries (some sliced to put on top)

3 Bananas sliced (optional)

3 Cups of mini marshmallows (optional)

Directions:

Mix together the yogurt and pudding. Set aside in the fridge while you chop up the strawberries. After you slice the bananas dip in lemon juice to prevent browning (or slice and mix in right before serving). Add the cool whip and strawberries to the yogurt mixture. Add the bananas and marshmallows then refrigerate till serving. Add sliced strawberries and bananas on top to decorate. 

Sweet and Savory Coconut Rice

Ingredients:

2 cups of white or jasmine rice

1 (14 ounce) can of coconut milk

2 cups of water

2-3 tsp granulated sugar

1/4 cup chopped green onions

Black pepper to taste (opt)

Directions:

Combine rice, coconut milk, water, salt, vinegar and sugar in a saucepan and bring to a boil.  Turn heat to low and cover for 20 minutes or until most of the liquid is absorbed.  Allow 5 minutes to stand.  Add chopped green onions bottoms, black pepper and additional salt.

Garnish with green tops of onions and serve immediately.

Parfait with Maple Cinnamon Oats

Ingredients:

2 Tbls Oats (old fashioned)

1/8 tspCinnamon 

1 1/2 Tbsp Maple Syrup

Vanilla yougurt (1 cup per person)

Any kind of berries/fruit-

Strawberries

Blueberries

Raspberries

Blackberries

Bananas 

Kiwis

Clementines

Mangos

Directions:

1. In a small bowl or ramken mix oats, maple syrup and cinnamon.  Then set aside. (Amount above makes enough for 2)

2. Wash fruit and cut

3. In your serving dish layer yogurt and friut then top with cinnamon oats.

Prep time 10 minutes.

Linda's Baked Beans

Ingredients:

4 or 5- 30 oz. cans of Pork and Beans  (Start with four and add the fifth if there is room)

2 Cups Brown Sugar

 1 Small bottle Catsup

2 lb Bacon

2-3 Green Peppers cut up

2 Onions

Directions:

Meat Mixture-

·         Cut up the bacon in smallish pieces and cook.  Drain off as much fat as you can.

·         Dice the onions and sauté with bacon after it is cooked.

·         Add green peppers and sauté for only a couple of minutes.

Bean Mixture-

·         Drain Pork and Beans (just tilt the can in the sink and pour of juice on top) put in to a sprayed baking dish.

·         Add brown sugar and stir with the beans.

·         Add catsup and stir with the beans and brown sugar.

Add the meat mixture to the bean mixture.

Bake at 325 degrees for three to four hours.  You don't want them too wet or too dry.  Keep watch after three hours.  Do not cover.

Tips:

If they go up to the top of the dish you use, they will bubble over. You may want to protect the oven to avoid a mess.  

Green Fruit Salad

Romaine Lettuce
Apples
Bacon Bits
Avocado
Strawberries
Croutons
Candy Almonds
Brianna's Poppy Seed Dressing

Assemble:
1. Candy sliced almonds in a skillet with brown sugar.  You can add vanilla and cinnamon for more flavor.  After the almonds have cooled break into bite size pieces.
2.Shred the lettuce.
3. Cut the apples, avocado and strawberries into bite size pieces.
4. Place lettuce in a bowl and put all the toppings on top.  Do not toss the salad otherwise all the toppings will end up in the bottom of the bowl.
5. You can use any dressing that you would like but we prefer to use Brianna's Poppy Seed Dressing.

Cilantro Lime Rice

4 C Chicken Broth 

2 C Uncle Ben's Original Long Grain Rice 

2 Cloves of Garlic 

1/2 Bunch of Cilantro 

1 Can Green Chilies-(or equivalent fresh) 

1/4 Onion 

1/2 Limes Juice 

Blend garlic, cilantro, green chilies, onion & lime juice together in food processor. Add all ingredients to your rice cooker stir and cook stirring a few times in between.

Potato Rounds/Irish Nachos

Ingredients: 

• 1 1/2 Pounds of potatoes (Cleaned and sliced 1/4 inch thick)
• 2 Tbls Olive Oil
• 1/2 tsp dried rosemary leaves (crushed)
• 1/2 tsp Thyme
• Salt & Pepper
• 6 Bacon slices (cooked, drained and crumbled) 
• 1 cup Shredded Cheddar Cheese
• Barbecue Sauce
• Sour Cream or Greek Yogurt (optional)
• Pico de gallo/salsa/diced tomatoes (optional)
• 2 minced Green Onion slices (optional)
• 1 Tbls Chopped Cilantro leaves (optional)

Directions:

1. Preheat oven to 450º. Wash and slice potatoes leaving the skins on.  
2. Put potato slices into a bowl or gallon zip lock bag.  Drizzle olive oil, rosemary and thyme over potatoes and mix to coat the potato slices.  
3. Place the potato slices, in a single layer, onto a baking sheet.  Bake 20 minutes, turn over and bake an additional 20 minutes.
4. Using a pastry brush, generously brush the potato slices with barbecue sauce.  
5. Sprinkle each potato slice with the crumbled bacon and then top with the cheese.  Return to the over and bake 3-5 minutes or until the cheese is completely melted.  
6. Sprinkle with green onions and cilantro.  Then serve with sour cream, yogurt and/or salsa/tomatoes.