Cinnamon Rolls

Roll Dough

2 cups milk warmed to 100 degrees
6 tablespoons granulated sugar
2 teaspoons salt
1/4 cup unsalted butter, diced
1 egg
2 1/2 teaspoons (1 envelope) active dry yeast
4 Cups all-purpose flour

Mix ingredient according to your bread machine. My bread machine says to add the water ingredients first. I put in the butter, egg, and milk in first. Then I add the flour and sugar. Then sprinkle the yeast on top. Set the bread machine on dough setting.

Filling

1/4 cup unsalted butter, melted
1 cup granulated sugar
4 teaspoons cinnamon

Mix the cinnamon, sugar in a bowl then set aside. Once the dough is done. Punch down and roll out to 10×14 rectangle. Brush dough with melted butter and sprinkle the cinnamon and sugar mixture. Roll up the dough until a long log.Pinch seam together.  Then cut until 2 inch disk. Place in two greased 8X8 pans.

Because my sweet daughter rolled the dough bigger than 10×14, we were able to get 34 rolls.

Following the instruction from How to Baker, which are below. Then top with glaze. I prefer a cream cheese frosting.

Baking the cinnamon rolls: The evening before you want to bake, remove frozen cinnamon rolls from the freezer and place the pan in the refrigerator overnight. On the day you want to bake, remove pan from the refrigerator and let it rest on the counter for 20 minutes. Preheat oven to 350° F.

Bake for 25 minutes or until golden brown. Let the finished rolls cool for about 5 minutes. While the rolls are cooling, mix together the glaze. Combine powdered sugar and 3 tablespoons of milk in a small bowl. Drizzle the glaze over the cinnamon rolls and serve warm.

For Cream cheese Glaze

4 tbsp butter
4 ounces cream cheese
1 tsp vanilla extract
2 cups powdered sugar

Using a electric mixer, mix the cream cheese and butter together. Using low speed add the powdered sugar a cup at a time. Beat until creamy and smooth. Beat in the vanilla. Pour glaze over the warm cinnamon rolls.

Pasta Salad

4 cups cooked pasta (any short pasta)
1 can Northern white beans, drained and rinsed
1 cup sliced black olives**
1 cup diced ham
1 cup diced sharp cheese (any cheese)
1/4 cup Sun-dried tomato and garlic dressing

Mix all ingredients together.

**Helpful tip:
Use a egg slicer to cut olives. It is cheaper to buy olives whole than already sliced.

For more Recipe Swap, click here at Grocery Cart Challenge.

Teriyaki Chicken

Ingredients:

1/2 cup soy sauce
1/2 cup pineapple juice
1/4 cup chunked pineapples
1 tsp. lemon pepper
3 tbsp brown sugar
1 tsp. garlic powder
1 tsp rice vinger
pinch of red pepper flakes

Mix all ingredients. Great on Chicken but can be use of any meats.

For more Works for Me Wednesday click here.

Cream Cheese Filled Mini Pitas with Potato Chips

Strawberry Cream Cheese Filling
3 oz cream cheese
3 to 4 tablespoons of strawberry preserves (I used a fruit spread with no sugar)
1/4 cup heavy cream

Using a hand mixer, combine cream cheese and preserves. Once combine add cream and mix until light and fluffy. Cut a slit in the mini pita and fill with mixture.

The second snack for the week was Blueberries with cream, thumbprint cookies, and cheese and crackers.

Blueberries and Cream, thumbprint cookie, cheese and crackers.

For the recipe for thumbprint cookies go here.

I am happy to say we got our menu plan and starting the week off really well. This should be a very good week. I don’t see any problems arising this week. I am excited to know that everything should go smoothly.

Monday
Breakfast – Waffles
Lunch - Mini Sliders, celery sticks, and applesauce
Dinner – Cobb Salad

Tuesday
Breakfast – Egg Muffin Sandwiches
Lunch – Turkey Wraps, carrots, bananas
Dinner – Chicken Noodle Soup

Wednesday
Breakfast – Apple Fruit-Filled Coffee Cake
Lunch – BBQ Wings, French Fries, Apple Slices
Dinner – Beef Stroganoff

Thursday
Breakfast – Chipped Beef
Lunch – Stuffed Corn Muffins, Mini salad, oranges
Dinner – Orange Chicken

Friday
Breakfast – Oatmeal
Lunch – Tuna Melts, celery sticks, apple slices
Dinner – Mexican Stuffed Shells

Saturday
Breakfast – Crepes
Lunch – Quesadillas, mini salad, oranges
Dinner – Chicken and Broccoli Casserole

Sunday
Breakfast – Cereal
Lunch – Tacos
Dinner – Chicken Caesar Salad

For more Menu Plan Monday go to OrganizeJunkie by clicking here.

Yesterday, we had a completely homemade and wonderful lunch.  It was also super easy to prepare, because everything can be made in advance.  First, I made buns for the burgers by using my bread machine and a recipe of buttery bread rolls.

Second, I made up mini patties using a mini burger press. It was designed to make 2 ounce burgers, so I made 24 of them with 2 pounds of ground beef.  We used 10 mini burgers and buns for this lunch. Then froze the rest for another day. The broccoli soup I made from a recipe that I saw on “Down Home with the Neely’s”, a Food Network show.  It was as easy to make as it was delicious.  We also had warm applesauce with whipped cream. The applesauce I made last fall and I simply warmed it and topped it with my whipped cream.

Here is a list of the recipes I made, for your convenience:
Broccoli Soup
Buttery Rolls
Applesauce
Recipe to make whipped cream:
1/2 cup heavy cream
1/4 cup maple syrup

Use a hand mixer, and beat ingredients together in a bowl until they become light and fluffy.

For more great recipes, go to GroceryCartChallenge!

I’m also sad to say I didn’t make the thumb-print cookies, or the spring rolls. We ate lunch out today, and I was still not feeling well enough to make the cookies. For snack today, they had a snack we had before: graham crackers with cream cheese and jelly.

Hopefully tomorrow I’ll be back to my usual speed. The whole family has been begging for spring rolls for lunch, so tomorrow if I am feeling better I’ll spoil them and do so.

We are running behind today.  I am happy to get our weekly menu up.  I don’t have to go the store this week, which is good because I was way over budget last week.

Monday
Breakfast – Hash Browns, Eggs, and Bacon
Lunch –  Grilled Cheese, Carrots, and Oranges
Dinner – Mixed Lasagna
Snack – Pirate Booty and Fruit Leathers

Tuesday
Breakfast – Fruit Filled Coffee Cake
Lunch – Homemade Ramen
Dinner – Cream Cheese Chicken w/Rice
Snack – Graham Crackers with cream cheese and jam

Wednesday
Breakfast – English Muffin Sandwiches
Lunch – Fried Rice and Spring Rolls
Dinner - Broccoli Soup
Snack – Thumbprint cookies and Apple Slices

Thursday
Breakfast – Waffles
Lunch – Hamburger Sliders
Dinner – Fish cakes, Brown Rice, and Green Beans
Snack – Popcorn and Fruit Leathers

Friday
Breakfast – Omelets
Lunch – Leftovers
Dinner – Fried Chicken w/Biscone and Gravy
Snack –  Ice Cream

Saturday
Breakfast – Pancakes
Lunch –   Egg Salad Sandwiches
Dinner – Taco Bake
Snack – Chips and Dip

For more Menu Plan Monday click here to go to Organizingjunkie.

2 cups broccoli slaw or any type of slaw
1 cup of diced raw chicken
3 tablespoons soy sauce
spring roll wrappers
oil for frying

Cook chicken in a skillet with cooking spray over middle to high heat. Once chicken is cooked add broccoli slaw. Cooked until tender but still has a bite to it. Add soy sauce and cook for about a minute. Taste and see it if needs more soy sauce.  Be careful not to add to much soy sauce. It will make it salty. After everything is cook through allow mixture to cool. Then add couple of tablespoons of mixture on a spring roll. Wrap according to wrappers directions on the package.  Fry in some oil. The oil should come up half-way up on the spring rolls. Fry about a minute on each side or until it is golden brown. This can be made ahead of time. Make the spring rolls but don’t fry them. Freeze them on a cookie sheet.  Once frozen move them to a freeze bags. Fry them up when you want.  No need to defrost.

Picture from the internet. But this is what it is suppose to look like.

For more great recipes, click here to Grocery Cart Challenge.

For breakfast today, we had mini quiche. I made them the day before and this morning all I had to do is warm them up. It is simple to make and highly delicious. I used the left over egg whites from the eggs when I made ice cream. You can fill them with anything you want. I used turkey and broccoli. It makes 12 mini quiches. Here is the recipe.

Mini Quiches

1/2 cup diced cooked turkey
1/2 cup grated cheese
3/4 cup chopped fresh broccoli
5 egg whites (you could use just 10 eggs, I had leftovers from the ice cream)
5 regular eggs
1 teaspoon Old Bay Seasoning

Preheat oven to 375 degrees.

Mix together eggs and Old Bay Seasoning in a bowl. Set aside. Spray a standard size muffin with cooking spray. Layer the turkey, broccoli, and cheese. Pour egg mixtures of each muffin section. Bake for 25 minutes at 375 degrees.