Cinnamon Roll Cookies

This another recipe thanks to Pinterest, and I thank Bakers Royale for the recipe and photo.  As usual, I cooked them my own way according to my time schedule. 

Here is what you need:
Cookies:

2 cups of flour, plus 2 tablespoons flour

1 teaspoon cinnamon, plus 1 tablespoon for divided use

½ teaspoon baking soda

½ teaspoon salt

½ cup butter, softened, plus 3 tablespoon for divided use

¼ cup granulated sugar

¼ cup light brown sugar, plus ½ cup for divided use

1 egg yolk

¼ cup applesauce

1 tablespoon of light corn syrup

1 teaspoon vanilla

For the filling:
1 tbsp cinnamon, divided
3 tbsp butter, divided
1/2 cup brown sugar, divided
For the glaze

1/2 cup powdered sugar

2-3 tablespoon of milk

1. Place ½ cup butter, granulated sugar and ¼ cup of brown sugar in a stand mixer bowl fitted with a paddle attachment and beat until light in color. Add in egg yolk, applesauce, light corn syrup and vanilla and beat to combine. Turn off mixer.
2. Using a sturdy spatula or wooden spoon, fold in flour, baking soda, salt, and cinnamon until just combined. Dough may have some flour streaking. Do not over mix. Divide dough in half and wrap in waxed paper and refrigerate for 30 minutes. (give or take a few minutes)
3. Mix the filling ingredients except butter. Place remaining 1 tablespoon of cinnamon and ½ cup of brown sugar in a bowl and whisk to combine. Now divide cinnamon and brown sugar mixture in two; one for each portion of halved dough. Set aside. (um, I don't do this.  After I roll the dough, I just spread/sprinkle the filling stuff over the top)
4. Remove one wrapped dough. Dough will sticky so place it between two large pieces of wax paper and roll out dough to 1/4inch thickness. Using a pastry brush spread 1 1/2 tablespoon of softened butter on dough. Then sprinkle half of the cinnamon and sugar mixture on top and gently press it into dough. Roll up dough, beginning with long side. Place roll seam side down on plastic wrap and cover tightly. Repeat this once more with remaining dough and 11/2 tablespoon of butter, along with remaining cinnamon and brown sugar mixture. Place both rolled doughs back in refrigerator for 30-45 minutes. (yeah, I didn't do this either.  I skipped and went directly to step 5)
5. Remove chilled roll and cut into ½ inch slices.
6. Bake at 350 degrees F for about 10 minutes or until lightly browned. Let cool for 2 minutes on baking sheet. Remove to wire racks to cool completely.  (I just left them on the pan and then once cooled, I drizzled the glaze directly over the top)

For the glaze: Just mix the milk and powdered sugar until well combined.  Drizzle over cooled cookies.

Spicy Sausage and Pasta

I often feel that I am falling off the wagon with this blog.  I admit that it is not a priority but more of a catch all that keeps things organized for me whenever I get around to typing something or adding something.  Anyway, the point is, I am still trying new recipes.  I stumbled upon this one on Pinterest and give credit to the blog Kevin & Amanda for the picture, but it originally comes from the Best Simple Recipe cookbook.  As I always mention, a recipe is filed as a "keeper" and "blogable" if my son inhales the dish.  That was the case tonight.

Here is what you need:
1 tbsp olive oil
1 lb smoked sausage
1.5 cups diced onion
2 cloves garlic, minced
2 cups low-sodium chicken broth
1 (10 oz) can Ro-Tel tomatoes and green chiles, Mild
1/2 cup heavy cream
8 oz penne pasta
1/2 teaspoon salt and pepper, each
1 cup Monterey Jack cheese, shredded
1/3 cup thinly sliced scallions

1.) Add olive oil to an oven-safe skillet over medium high heat until just smoking. Add sausage and onions and cook until lightly browned, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds.
2.) Add broth, tomatoes, cream, pasta, salt and pepper and stir. Bring to a boil, cover skillet, and reduce heat to medium-low. Simmer until pasta is tender, about 15 minutes.
3.) Remove skillet from heat and stir in 1/2 cup cheese. Top with remaining cheese and sprinkle with scallions. Broil until cheese is melted, spotty brown, and bubbly.

Makes 4 servings

It is a super fast and easy meal to make and it is super yummy.

Camouflage!!!

This is a twin sized camouflage themed blanket that I put together for my neighbor's son. The front is Mossy Oak camouflage and the back is army camouflage.

I love the way it turned out!

Wild Rice and Turkey Soup

Another yummy soup. I love soups especially when I can make them in the crockpot.

Here is what you need:
2 teaspoons vegetable oil
1 medium onion, chopped (1/2 cup)
2 medium stalks celery, diced (1 cup)
2 medium carrots, diced (1 cup)
1 cup diced smoked turkey (6 ounces) ( I used 1lb ground turkey)
1/2 cup uncooked wild rice
1 teaspoon dried tarragon leaves
1/4 teaspoon pepper
3 1/2 cups chicken broth
1 can (12 ounces) evaporated fat-free milk
1/3 cup all-purpose flour
1 cup frozen peas

1) if using ground turkey, brown in skillet. Add the oil. Sauté the onion, celery, and carrots. Add to the crockpot.
2) combine all other ingredients except milk, flour and peas into the crockpot
3) cover and cook on low 6-8 hours.
4) during last 30 minutes of cooking, add the mix the milk and flour in a small bowl. Add to the crockpot and stir to incorporate. Add in the peas.
5) cook until the peas are done and the soup has thickened.

Enjoy!

Zuppa Toscana Soup

This was a super yummy soup. It is supposed to be a copycat to Olive Garden's Zuppa Toscana. I have not had that at the Olive Garden for a long time so I can not say if it was a "true" copycat. I do know that this was super yummy and we LOVED it. And the best part is...I made it in the crockpot!!!

Here is what you need:
4 slices bacon, diced
1 lb ground hot Italian sausage
1 large yellow onion, diced
4 cloves garlic, minced
4 cups (32 oz) chicken stock
3 cups russet potatoes, cubed
3/4 tsp sea salt
1/4 tsp freshly ground black pepper
2 cups kale, in bite size pieces
1 cup heavy whipping cream
parmesan cheese, grated

1) brown sausage in a skillet. Add the onion and sauté. Drain.
2) combine all ingredients except kale, parmesan and whipping cream into the crockpot.
3) cook on low 6-8 hours.
4) during the last 30 minutes to hour of cooking add the kale and whipping cream.
5) serve topped with Parmesan if desired.

Enjoy!!

Chicken Ranch Tacos

I made this awhile back. I used a pork tenderloin instead of chicken. It was quite tasty. I am not sure why I never think about doing the simplest things when I cook.

Here is what you need (as it is written):
3 chicken breasts (i used a 1 lb pork tenderloin)
1 pkt. taco seasoning (chicken or beef)
1 pkt ranch dressing mix
1 can chicken broth
taco shells
lettuce
cheese
Any other taco topping

1) Place frozen chicken or pork in the slow cooker. Add the taco seasoning and ranch mix. Top with the broth.
2) Cook on low all day or on high for 3-4 hours.
3) Shred the chicken.
4) Use the taco shells or tortillas and form your taco.

Enjoy!!!

Chicken & Cheese Lasagna Roll-ups

I found this recipe tonight on Pinterest. The only change I made was to the sauce. I used a jar of Alfredo sauce instead of the spaghetti sauce. It was SO good!!! RJ ate the entire thing without bribes and complaining!!!

Here is what you need:
3 cups chopped cooked chicken 1/4 cup milk
1 cup Ricotta cheese
1/8 teaspoon white pepper
1/4 cup crumbled feta cheese
8 lasagna noodles, cooked and drained
1/4 cup grated Parmesan cheese
2 cups Prego Spaghetti Sauce

1) In medium bowl, combine chicken, cheeses, milk, and pepper
2) Spread 1/2 cup mixture on each lasagna noodle; roll jelly-roll fashion
3) In a 13 by 9-inch baking dish, spread 1 cup spaghetti sauce
4) Arrange lasagna rolls, seam-side down in sauce in baking dish
5) Top with remaining spaghetti sauce
6) Cover and Bake at 375 degrees F for 30 minutes or until hot
7) Serve, if desired, with additional Parmesan cheese.