Cinnamon Roll Cookies

I love Cinnamon Rolls and I love Sugar Cookie,s so these are a perfect combo. Kind of like Potatoes and gravy, Stella and Quinn, Jordan and Charlie, Kallie and shopping, Nutella and —-a spoon, and Dave and I!!!!

I also love cute food.  Have you ever gone on that website “cutest food”  Well it’s just that, all kinds of cute food.  The only trouble is that is all it is, cute pictures of food.  No recipes or directions.  Just looking at some of them, I am sure mine would be a perfect example of pinterest gone bad.  Another fun website to go to.  Examples of things on pinterest that did not turn out exactly like the picture. I am sure we have all had some of these.

Anyway not quite sure how I got off on this subject, but here is the recipe for the very cute “cinnamon roll cookies”  Wouldn’t these be cute for a shower or a neighbor gift for Christmas

Ingredients

Cookies:

• 3/4 cup (1 1/2 sticks) butter, softened to cool room temperature
• 3/4 cup granulated sugar
• 1/4 cup powdered sugar
• 2 large eggs
• 1/2 teaspoon vanilla
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt

Filling:

• 4 tablespoons butter, softened
• 1/2 cup packed light brown sugar
• 1 teaspoon cinnamon

Glaze:

• 4 ounces cream cheese, softened to room temperature
• 1/3 cup powdered sugar
• 1/2 teaspoon vanilla
• 1-2 tablespoons milk

Directions

1. For the cookies, in a large bowl, cream together the 3/4 cup butter and granulated and powdered sugar for 3-4 minutes, until the mixture is light and fluffy. Add the eggs one at a time, mixing well after each addition. Add vanilla extract and mix. Add one cup flour, baking powder and salt. Mix. Add remaining flour and mix just until flour is incorporated and the dough is smooth and soft. Flatten the dough into a thick disk and cover in plastic wrap. Refrigerate for at least an hour.
2. For the filling, combine the brown sugar and cinnamon in a small bowl. Separate the dough into two pieces working with one half at a time, roll it out to about 1/4-inch thick and about 15-inches by 4-inches or so. Gently spread 2 tablespoons of butter on top of the dough. Sprinkle with 1/2 of the cinnamon sugar mixture and lightly press the sugar mixture into the dough. Starting with one long edge, roll the dough into a tight log. Using a sharp knife (I found a serrated knife worked best), slice the dough into 1-inch pieces, making about 15 cookies per log. Place the cookies 2 inches apart on lined (with silpat or parchment) baking sheets. Repeat with the second half of the dough and the remaining butter and cinnamon/sugar mixture.

1. Preheat the oven to 350 degrees F. Bake the cookies for 9-11 minutes until set but not overbaked. Let the cookies cool for 1-2 minutes on the baking sheet before transferring to a wire rack to cool completely. Prepare the glaze by mixing together the cream cheese and powdered sugar until thick and smooth. You can do this with an electric mixer or use a blender. Add the vanilla and 1 tablespoon milk. Continue adding milk, 1/2 tablespoon at a time, until the glaze is thick but pourable. Pour the glaze into the corner of a ziplic bag (placing the bag inside a large glass helps as you fill it). Snip off the tip of the corner and drizzle the glaze over the cooled cookies. Store covered in the refrigerator.

I found these cookies on Mel’s Kitchen Café , who found the on Chef in Training , who found them on Picky Palate.  Can’t keep a good thing secret for long!!!!

 

Caramel Apple Bites

There is nothing that says fall like Caramel  Apples.  I usually make a big batch of caramel apples around Halloween and then again at Christmas.  They are wonderful but do take time considerable time.  I will add a post documenting my tried and true process the next time I take on the project.

But for now I am going to post a much easier version of this great combo  of apples and caramel.  I love any recipe that I can whip up at the spur of the moment and this is one of them.  With my family coming and going as they do now , I usually find kids gathering late Friday or Saturday night and invariably someone is saying “What is thee to eat” and that usually means something sweet.   With this recipe I can have the ingredients on hand and have them in the oven in a few minutes.

Recipe is from “Chef in training” and since I didn’t get a picture, this is from “Six Sister’s stuff”

ENJOY

Caramel Apple Crescent Roll Bites: (Makes 16 servings)

Ingredients: 2 (8 ounce) cans Pillsbury Crescent Rolls 1 (8 ounce) package cream cheese, softened 1/2 cup sugar 1 teaspoon vanilla 3 Tablespoons flour 1 (21 ounce) can Duncan Hines Caramel Apple Pie Filling

Optional: 4 Tablespoons sugar 2 teaspoons ground cinnamon

Directions: Preheat oven to 375 degrees F.  Roll out crescent dough and separate crescents.  In a mixing bowl, beat together cream cheese, sugar, vanilla and flour until smooth.  Spread one tablespoon of cream cheese filling on each crescent roll.  Drop one tablespoon of apple pie filling at the widest part of each roll.  Roll up each crescent roll starting and the widest end.  Fold over  any extra dough to hold in the filling.  Combine sugar and cinnamon in a small bowl.  Roll each crescent roll in cinnamon and sugar mixture and place on an ungreased cookie sheet.  Bake for 15 minutes or until golden brow

 

Hawaiian Haystacks

These were the thing back in the 60’s for all large events.  Kind of like the ham and funeral potatoes for Mormon funerals.  These were the standard Mormon missionary farewell menu item.

I was cleaning out an old recipe binder of mine and came across this and my mind was flooded with memories.  Back then the farewells were a family affair and the entire family spoke, sang, gave prayers etc.  See the old programs below 

I loved these haystacks!!!!!

I am going to resurrect them and make them for my family.  When I told them what was in them, I did not get a very enthusiastic response.  But then again I don’t think I would look at this recipe and want to make it if I had never tried them before.  Come on –chicken soup, pineapple and cherries.  Does not sound too appealing.  But there really is something about this combo that is so good together.  If this was before your time –give it a try.

These are great for a large crowd as everything can be done before and guests can customize their own haystacks to their liking.  Kids love making these and many of the ingredients are really very kid friendly.

Be brave and give it a try.

Hawaiian Haystacks

 Ingredients:

1. Rice
2. Chinese Noodles
3. Diced Chicken
4. Grated Cheese
5. Cream of Chicken soup mixed with ½ to ¾ cup milk
6. Chopped celery
7. Chopped tomatoes
8. Grated Swiss Cheese
9. Cream of mushroom soup mixed with ½ -3/4 cup milk
10. Sliced Green onions
11. Crushed pineapple
12. Coconut
13. Marchino cherries
14. Slivered almonds

Place all ingredients in their own bowls lining them up buffet style.  Keep soups warm.

Layer in order listed-choosing ingredients to your liking.

 

Veggie Bars

We are having a Relief Society Retreat and I was looking for an appetizer to take. I am taking the Cauliflower soup from the earlier post but needed something more.  I ran across these as I was blog trolling and it was a blast from the past  Years ago , when I was first married, I had these at a Relief Society function and loved them.  I wrote the recipe down on something and that something disappeared.  I had forgot all about these until seeing them.   They are so good and so easy.  They are a nice change from the usual dips and crackers.

A great recipe for the holidays

Ingredients

2 (8 oz.) tubes Pillsbury Crescent Rolls

• 12 oz. cream cheese softened
• 1 cup mayonnaise
• 2 Tbsp. ranch dressing mix dry
• 1 cup cauliflower finely chopped, I use my food processor
• 1 cup broccoli finely chopped, I use my food processor
• 1/2 cup grated carrots
• 8 oz. grated colby cheese optional

Instructions

1. Spread rolls onto 8×15 inch jelly roll pan. Bake at 375 degrees F for 11-13 minutes or until golden brown. Let cool completely.
2. Mix softened cream cheese, mayonnaise and Ranch dressing mix in a medium bowl until well combined.
3. Spread cream cheese mixture over cooled crust.
4. Sprinkle veggies evenly over top.
5. Next sprinkle grated cheese over top if desired.
6. Refrigerate until set. Cut into bars and serve.

This recipe and photo courtesy of Chef in Training  

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Cafe Zupas Cauliflower Soup

I love Zupas !!!!  I kind of have a tender spot in my heart for it.  Before we had one close to us, the only one around was Provo.  When Jordan was living down there, I would go and see her and we would always go there for dinner (before we went shopping)  I love almost everything there, but the cauliflower soup is one of my favorites.  It is rich and creamy and is kind of like happiness in a bowl.  I have a recipe that I love from Pioneer Woman, where the cauliflower is not blended and it is really yummy, but this is soooo good.

It is that time of year that a big bowl of soup really hits the spot.  I am so excited, because I love fall.  I love leaves changing(not raking ). I love fall decorations.  I love that I am almost done mowing my lawn. I love walks in the cool air.  I really love to turn on my fireplace at night and fall asleep in front of it.  I love football and I love fall cooking.  Soups being one the top picks on my fall list.

Ingredients

• 3 Tbsp. butter
• 1 medium onion chopped
• 1/4 cup flour
• 1/2 tsp. salt
• 1 cup half and half
• 1 cup milk
• 1 1/2 cups water
• 1 (14.5 oz) can chicken broth
• 2.5 lbs cauliflower
• 1 tsp. Dijon Mustard
• 1 1/2 cups sharp cheddar cheese shredded
• 1/2 cup pepper jack cheese shredded

Instructions

1. Melt butter and chopped onion together in a large sauce pan and sauté for approximately 10 minutes over medium heat until onion gets golden in color.
2. Add flour and stir to make a roux.  Heat while stirring for a couple of minutes.
3. Slowly add half and half along with the milk.  Gradually add and stir the entire time.  Following the milk, gradually add water and chicken broth and stir constantly.
4. Add chopped cauliflower and heat until boil.
5. Reduce heat and simmer, covered, until cauliflower is tender.  This will take approximately 15 minutes.
6. Place contents of sauce pan into blender and blend until smooth. Remove center part of blender cover to allow steam to escape.
7. Return cauliflower mixture to saucepan; heat over medium heat until hot, stirring occasionally. Remove saucepan from heat; stir in mustard and cheese until melted and smooth.
8. Serve soup topped with a little cheese for garnish.

We like to serve with some bacon bits, and cheese and for a little crunch some fried onion rings (in the can)

 

I’m Back!!!! and Pizza Paninis

If you have not seen this movie — it is great.   “INDEPENDENCE DAY”

“I’M BACK!!!!!!!!!!!!!”

I feel as if I have said this before.  Things get so crazy, that I fall out of the habit of posting blogs.  While I am cooking, sewing, taking pictures etc, I find myself thinking  “boy would this make a great blog post” and that is about as far as I get.   Summer has been a little busy and I found myself putting this task on the back burner behind everything else in my life.  But as I have mentioned before, keeping this blog is such a mental release for me and I love doing it. I am not sure why I go through these times that it becomes so difficult. \

Jace and Krystal spent the summer with us and it was a very lively household with 4 very active ( well maybe 3 very active) dogs.  So now that yard work is slowing down and I have trimmed down to one active and one not so active dog, I think it is time to get back in the habit.

I have a somewhat compulsive personality and if I can’t do something all out, I tend to just do nothing.  That’s where I have been.  I have so many things to post and share that I just can’t narrow it down and hence each week goes by with no posts.  Well I am allowing myself some freedoms– I will post when I feel like it and not feel guilty or like a failure when it doesn’t happen.

PIZZA PANINIS

 I found this recipe in a Williams and Sonoma catalog.  It provided many a quick summer meal and was a great way to use the fresh tomatoes and basil out of my garden

Ingredients:

• 1 loaf rosemary slab bread or focaccia, cut in half horizontally,   then crosswise into 4 equal pieces
• 1 Tbs. olive oil
• 1 cup marinara sauce
• 6 oz.  mozzarella cheese, shredded
• 1/3 cup  thinly sliced red onion
• 8 thin prosciutto slices
• 1 1/2 oz. arugula

Directions:

Preheat an electric panini press on the “panini” setting.
Brush the outside of the bread slices with the olive oil. Lay the slices, cut side up, on a work surface. Spread 2 Tbs. of the marinara sauce on each slice. Top 4 slices with the cheese, then with the onion and prosciutto, dividing evenly. Cover with the remaining bread slices, oiled side up.
Place 2 sandwiches on the panini press, close the lid, and cook until the bread is crisp and the cheese is melted, about 8 minutes. Transfer to a plate. Repeat to cook the remaining 2 sandwiches. Open the sandwiches and top with the arugula. Serve immediately. Serves 4.

I like to use the ciabata rolls from Costco  I just buy a bag and keep them in the freezer, taking out just what I need.  We tried several versions of this Panini.    We used pepperoni and did one with tomatoes, pesto mozzarella cheese and basil.  They were all really good and really easy.

Another one of my must have kitchen appliances is my Breville Panini Maker