Sinful Cinnamon Roll Monkey Bread
It's October so I'm craving the smells of Fall today. This is what I have come up with to cure my craving--- Monkey Bread made with cinnamon rolls..... oh yeah this would not fall under a diet tab today. Hold onto your hats, I'm gonna blow you away with this one.
1/2 cup sugar
2 tsp cinamon divided
2 cans Pillsbury Cinnamon Rolls 8ct
1/2 cup chopped walnuts
1/2 cup raisens
1 cup firmly packed brown sugar
1/2 cup unsalted butter, melted
Cinnamon roll icing-- from the rolls-- set aside.
Heat oven to 350 degrees. Lightly grease 12 cup tube pan.
In a large Ziplock bag mix sugar and 1 tsp cinnamon. Separate dough into 16 rolls, cut each onle int quarters. Shake bag to coat. Arrange in pan, add walnuts and raisens among the roll pieces.
Mix brown sugar, 1 tsp of cinnamon and butter; pour over cinnamon roll pieces.
Bake 28-32 min or until golden brown and not doughy in the center. Cool in pan 10 min. Turn upside down onto serving plate. Warm the pakhaged icing in the microwave briefly (20-30 sec) and drizzle over the bread. Pull apart to serve.
Serve warm.
Sunday, October 9, 2011
Sunday, September 11, 2011
The lost art of the perfect Peanut Butter Sandwich
Now I realize that most people take the Peanut Butter sandwich for granted, but there is a true art to a perfect sandwich. First and formost would be the selection of the bread, next is the perfect tasting peanut butter, followed by the sweet condiment of choice-- jelly, honey, or spread.
When I was a little kid a peanut butter sandwich consisted of Roman Meal bread with Peter Pan peanut butter, and Smucker's blackberry preserves. As I moved out on my own my tastes changed and I tried other things and came up with a better sandwich.
My favorite consists of slightly toasted Wheat bread with smooth and creamy Jif peanut butter and blackberry perserves. On occasion I will substitute honey for the jelly or a fruit spread. If we have no money a lower class of peanut butter is used, but I try hard to stay true to my brand. Peanut Butter is one of the very few items that I am a total brand snob about. Jif or bust is my motto.
Smucker's brand blackberry preserves is my favorite, but the Wal-Mart brand is ok. I have been trying honey, and some of the low calorie fruit spreads lately as well. Honey is also a favorite choice of mine as well.
I also like to use bagels, and ritz crackers---- they end up looking like a dab of cavier is in the middle of the peanut butter.
While others slab some tastless peanut butter on cheap white bread and slather it with grape jelly and call it a peanut butter sandwich, I am here to tell you stop----- there is a better world out there try something new and different...... you just might like it. Even something as quick and simple as a peanut butter sandwich can turn into something fantastic if you just put a little extra thought into it.
When I was a little kid a peanut butter sandwich consisted of Roman Meal bread with Peter Pan peanut butter, and Smucker's blackberry preserves. As I moved out on my own my tastes changed and I tried other things and came up with a better sandwich.
My favorite consists of slightly toasted Wheat bread with smooth and creamy Jif peanut butter and blackberry perserves. On occasion I will substitute honey for the jelly or a fruit spread. If we have no money a lower class of peanut butter is used, but I try hard to stay true to my brand. Peanut Butter is one of the very few items that I am a total brand snob about. Jif or bust is my motto.
Smucker's brand blackberry preserves is my favorite, but the Wal-Mart brand is ok. I have been trying honey, and some of the low calorie fruit spreads lately as well. Honey is also a favorite choice of mine as well.
I also like to use bagels, and ritz crackers---- they end up looking like a dab of cavier is in the middle of the peanut butter.
While others slab some tastless peanut butter on cheap white bread and slather it with grape jelly and call it a peanut butter sandwich, I am here to tell you stop----- there is a better world out there try something new and different...... you just might like it. Even something as quick and simple as a peanut butter sandwich can turn into something fantastic if you just put a little extra thought into it.
Wednesday, September 7, 2011
Another New Year's resolution down the crapper.
Well it is Sept now-- the weather is fabulous, finally down to the 70's in the daytime. Fall is fantastic her in the Ozarks and it is my favorite time of year. I love the craft shows, smells of Fall weather and the pretty colors inspire me to cook warm and fuzzy comfort foods. I have come across the link to my blog and as I was reading the last post that was from January 5, the very last paragraph said one of my resolutions was to blog 1-2 times a week. Now I don't know about you but once every 9 months is a far cry from 1-2 times a week. So here again I am faced with a decision... do I attempt to renew my resolution for the remaining 4 moths of 2011 or do I just say screw it and give up for the millionth time in my life........ I say no way. I am renewing my resolution to blog at least 1-2 times a week. I think that it is an attainable goal, I just need to put my mind to it and get it done. No do not read that last part as "git r dunnnn" either or I will just have to ask you to quietly click the X and move along : P
This evening I have cooked a dish that I learned from my Father in Law Jerry, aka "Pops" which completely blew my mind when they told me what was for dinner years ago when I was just meeting the family. It is called Bacon Spaghetti. Now if you are anything like me..... Bacon is awesome. I would have to say that Pepper Bacon and Maple Bacon thick sliced of course would have to be my all time faves. I love to try new recipes with Bacon, but when my sweet and loving husband, my boyfriend at the time told me we were going over for Sunday dinner and Pops was cooking his famous dinner, I was seriously worried actually.
I had never heard of such a thing. I love to watch people cook that love to cook. Pops really enjoys making this dish and takes it very seriously. Mine is different than his when I make it, but it is still pretty good. Everytime he makes it, it is the same, has a great flavor and sticks to your ribs until you think you will puke. I am always changing what I use in it, add stuff to it and in general never make it the same twice in a row ever. Not really on purpose, more really because I just use what I have. For the most part Bacon Spaghetti is simply put Spaghetti with Bacon in place of the hamburger or sausage depending on your taste. It has onions and a simple sauce using the grease, tomato paste and tomato sauce. It is not going to be featured as a Jenny Craig dinner or Weight Watchers frozen dinner any time soon, but it tastes great. It's not like you are going to eat it every night anyway. By the time I get done doing my Martha Stewart groove to it, it is just fancy spaghetti with a veggie sauce and bacon..... but it is fancier.
Bacon Spaghetti== the Martha Stewart groove edition
One pkg Pepper Bacon- thick sliced--- cut into 1 inch pieces
One jar Ragu --Mama's Garden Veggie --- insert your favorite sauce here
2-4 Tbsp's tomato paste -- I like Amore' in the tube
Onions, Pepper's and zucchini-- chopped/sliced your preference-- cook in the bacon grease
Whole Wheat or Regular Spaghetti
Cook the pasta, as directed. In a large pan cook the bacon until it is done, but not crispy. Take out of the pan leaving the grease. (You can take out half of the grease if you just absolutely have too) Add the Veggies and cook until tender, add bacon back and finish cooking. When veggies are done add the sauce and put on simmer until pasta is finished. Excellent with a salad, and bread of course.
I have tonight skipped the paste, added one can of diced tomatoes and one can of rotel to the bacon and veggies..... let it reduce and then added the jar of sauce--- it was awesome!!!!! Other suggestion's would be to add mushrooms, eggplant, or squash. Add some red wine like Runiete's Lambrusco, Emilia--- after the veggies have cooked add it to the pan, get the scrappings off the bottem to deglaze and let it reduce, then add the sauce-- excellent. There are many great ways to change this up. I don't really care for adding cheese to this actually, but everyone is different.
Enjoy my minions --- I will strive to bring tasty items, general items of interest and on occasion a rant or two about things happening in my ever changing world.
There are no bad cooks, just dishes that didn't reach their ultimate potential.....
This evening I have cooked a dish that I learned from my Father in Law Jerry, aka "Pops" which completely blew my mind when they told me what was for dinner years ago when I was just meeting the family. It is called Bacon Spaghetti. Now if you are anything like me..... Bacon is awesome. I would have to say that Pepper Bacon and Maple Bacon thick sliced of course would have to be my all time faves. I love to try new recipes with Bacon, but when my sweet and loving husband, my boyfriend at the time told me we were going over for Sunday dinner and Pops was cooking his famous dinner, I was seriously worried actually.
I had never heard of such a thing. I love to watch people cook that love to cook. Pops really enjoys making this dish and takes it very seriously. Mine is different than his when I make it, but it is still pretty good. Everytime he makes it, it is the same, has a great flavor and sticks to your ribs until you think you will puke. I am always changing what I use in it, add stuff to it and in general never make it the same twice in a row ever. Not really on purpose, more really because I just use what I have. For the most part Bacon Spaghetti is simply put Spaghetti with Bacon in place of the hamburger or sausage depending on your taste. It has onions and a simple sauce using the grease, tomato paste and tomato sauce. It is not going to be featured as a Jenny Craig dinner or Weight Watchers frozen dinner any time soon, but it tastes great. It's not like you are going to eat it every night anyway. By the time I get done doing my Martha Stewart groove to it, it is just fancy spaghetti with a veggie sauce and bacon..... but it is fancier.
Bacon Spaghetti== the Martha Stewart groove edition
One pkg Pepper Bacon- thick sliced--- cut into 1 inch pieces
One jar Ragu --Mama's Garden Veggie --- insert your favorite sauce here
2-4 Tbsp's tomato paste -- I like Amore' in the tube
Onions, Pepper's and zucchini-- chopped/sliced your preference-- cook in the bacon grease
Whole Wheat or Regular Spaghetti
Cook the pasta, as directed. In a large pan cook the bacon until it is done, but not crispy. Take out of the pan leaving the grease. (You can take out half of the grease if you just absolutely have too) Add the Veggies and cook until tender, add bacon back and finish cooking. When veggies are done add the sauce and put on simmer until pasta is finished. Excellent with a salad, and bread of course.
I have tonight skipped the paste, added one can of diced tomatoes and one can of rotel to the bacon and veggies..... let it reduce and then added the jar of sauce--- it was awesome!!!!! Other suggestion's would be to add mushrooms, eggplant, or squash. Add some red wine like Runiete's Lambrusco, Emilia--- after the veggies have cooked add it to the pan, get the scrappings off the bottem to deglaze and let it reduce, then add the sauce-- excellent. There are many great ways to change this up. I don't really care for adding cheese to this actually, but everyone is different.
Enjoy my minions --- I will strive to bring tasty items, general items of interest and on occasion a rant or two about things happening in my ever changing world.
There are no bad cooks, just dishes that didn't reach their ultimate potential.....
Wednesday, January 5, 2011
Back again.....Are you ready to cook???
Ok my little minions I am back on track and ready to roll with some awesome things to cook. Had a fabulous Christmas and had some time off to work with some great recipes. I made aprons for my children who are now excited to help me in the kitchen. Jacob calls himself my little fry cook buddy--his favorite thing to do is help me cook anything. Stirring pans of liquid is his favorite but he likes to put veggies in the pan that I have cut up too. His apron is dark blue with metallic silver Stir - Master written under his name. Hailey's is pink of course with purple and silver hearts and at the bottom it says Bake - Master because she likes to bake cupcakes, make cakes and decorate anything that needs icing on it.
Down to business tonight I bring you:
Oven Roasted Slamon with Ginger Tangerine Relish --for two.
2 6oz skin on salmon fillets, 1 1/2" thick
1 tsp olive oil
salt and pepper
1 recipe relish -- recipe follows
Adjust the oven rack to the lowest setting. Heat oven to 500 degrees, place a rimmed baking sheet on the rack while pre-heating oven. Using a sharp knife make 4-5 shallow slits in the skin side of salmon do not pierce the flesh only the skin.
Pat the salmon dry with paper towels. Rub the fillets evenly with oil and season liberally with salt and pepper. Reduce oven temp to 275 degrees and remove baking sheet. Carefully place the salmon skin side down on the sheet.
Roast salmon until thickest part still look translucent when cut into with paring knife and registers 125 degrees 9-13 minutes. Serve with relish and snap peas or pasta with white sauce.
Ginger Tangerine Relish -- makes 3/4 cup prepared
2 tangerine, peels, segmented and cut into 1/2" pieces.
1 scallion, sliced thin
1 tsp minced or grated fresh ginger
1 tsp fresh lemon juice
1 tsp extra virgin olive oil
salt and pepper
Place the tangerines in a fine mesh strainer set over a medium bowl. Let drain 15 minutes, save 2 tsp of juice. Whisk tangerine juice, scallion, ginger, lemon juice and oil together. Stir in the tangerine and season with salt and pepper to taste.
I love the taste of really well cooked fish and this relish really brings out great flavors. It's fresh and very fast to make. This is good with pasta alfredo or rice.
One of my resolutions is to blog about something a couple of times a week. I might just talk about my favorite tv shows, but I will talk about something. Enjoy.
Down to business tonight I bring you:
Oven Roasted Slamon with Ginger Tangerine Relish --for two.
2 6oz skin on salmon fillets, 1 1/2" thick
1 tsp olive oil
salt and pepper
1 recipe relish -- recipe follows
Adjust the oven rack to the lowest setting. Heat oven to 500 degrees, place a rimmed baking sheet on the rack while pre-heating oven. Using a sharp knife make 4-5 shallow slits in the skin side of salmon do not pierce the flesh only the skin.
Pat the salmon dry with paper towels. Rub the fillets evenly with oil and season liberally with salt and pepper. Reduce oven temp to 275 degrees and remove baking sheet. Carefully place the salmon skin side down on the sheet.
Roast salmon until thickest part still look translucent when cut into with paring knife and registers 125 degrees 9-13 minutes. Serve with relish and snap peas or pasta with white sauce.
Ginger Tangerine Relish -- makes 3/4 cup prepared
2 tangerine, peels, segmented and cut into 1/2" pieces.
1 scallion, sliced thin
1 tsp minced or grated fresh ginger
1 tsp fresh lemon juice
1 tsp extra virgin olive oil
salt and pepper
Place the tangerines in a fine mesh strainer set over a medium bowl. Let drain 15 minutes, save 2 tsp of juice. Whisk tangerine juice, scallion, ginger, lemon juice and oil together. Stir in the tangerine and season with salt and pepper to taste.
I love the taste of really well cooked fish and this relish really brings out great flavors. It's fresh and very fast to make. This is good with pasta alfredo or rice.
One of my resolutions is to blog about something a couple of times a week. I might just talk about my favorite tv shows, but I will talk about something. Enjoy.
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