Sunday - Traditional Pork Roast
Save the leftovers for use during the week.
Monday - Pepperoni Pizza Pockets
I use refrigerated pizza dough. Roll it out and cut into quarters. Spread 2 T jarred spaghetti sauce in middle of each serving, add shredded mozzarella and Parmesan cheese and pepperoni. Leave a boarder, fold over and press to seal. Spray with butter spray and sprinkle garlic powder over pocket. Bake at 375 for 15 minutes or until golden.
Tuesday - BBQ pork sandwiches with chips and slaw
Wednesday - Chicken avocado and bacon rustic sandwiches
Thursday - Keaton's day to cook, but instead he will be performing in his school choir. Eat out.
Friday - Keaton will cook steaks, baked potatoes, and a vegetable.
Saturday - Keaton's last mammoth game so we will eat there.
Saturday, April 4, 2009
Thursday, April 2, 2009
Killer Cinnamon Rolls
I visited my father's house over Spring Break and while listening to him day dream of cinnabon's rolls, I thought, "I can do that". I have never been good with dough and every time I have tried to make rols from scratch they have becopme hockey pucks for my son, but....this time was different. Maybe it was the fact that I was baking at sea level, maybe I was just so relaxed that I followed the whole recipe..almost. The result was wonderful, fluffy,cinnamony goodness dripping with buttery, sweet, creamy frosting. They even worked in Colorado, just not quite so fluffy, but still gooey yumminess!
This recipe is for a bread machine and I have no idea what is would be like by hand. It is time consuming so give yourself 3-4 hours and you need to set your eggs, butter, and cream cheese out a few hours or overnight. (Yes, eggs are fine stored at room temp - they just don't keep for weeks on end)
Cinnamon Rolls
Dough:
1 C milk
1 egg beaten
4 T butter, melted
4T water
1 small box instant vanilla pudding mix
4 C bread flour
1 T sugar
½ t salt
1 packet rapid rise yeast
Add ingredients into bread machine in order listed. Start dough cycle. Meanwhile, prepare the filling for the rolls.
Filling:
½ C butter, softened
1 C brown sugar
2 t cinnamon
Mix in small bowl crumbles can be large. Heat in microwave 10 seconds on high right before using to create a spreadable mix.
When dough is done, punch down on very lightly floured surface. Roll out to 10X17” rectangle. Spread filling to all edges except 1” on one long side. This is the edge that will create the seam. Roll tightly from long side and press clean seam to seal. With serrated knife, slice log into 1-1 1/2” rolls. Place in greased 9X13 or larger pan. Let rise until doubled in size. To speed rising, place in cold oven, set oven to lowest temp or warm setting. When oven is preheated, turn off heat, leave dough in oven, do not open door and allow dough to rise. If you live in dry climate (Colorado), place pan of warm water on rack below the dough. When dough has risen, (remove from oven if you use speed method) preheat oven to 350 degrees and bake 15 or so minutes until slightly golden. Frost and enjoy!
Frosting:
4 oz cream cheese, softened
½ C butter, softened
1 3/4 C powdered sugar
1 t vanilla extract
1/8 t lemon extract
Whip butter and cream cheese until light and fluffy. Add extracts and beat. Add sugar in 3 batches beating well after each addition. Store in tightly covered container in refrigerator.
This recipe is for a bread machine and I have no idea what is would be like by hand. It is time consuming so give yourself 3-4 hours and you need to set your eggs, butter, and cream cheese out a few hours or overnight. (Yes, eggs are fine stored at room temp - they just don't keep for weeks on end)
Cinnamon Rolls
Dough:
1 C milk
1 egg beaten
4 T butter, melted
4T water
1 small box instant vanilla pudding mix
4 C bread flour
1 T sugar
½ t salt
1 packet rapid rise yeast
Add ingredients into bread machine in order listed. Start dough cycle. Meanwhile, prepare the filling for the rolls.
Filling:
½ C butter, softened
1 C brown sugar
2 t cinnamon
Mix in small bowl crumbles can be large. Heat in microwave 10 seconds on high right before using to create a spreadable mix.
When dough is done, punch down on very lightly floured surface. Roll out to 10X17” rectangle. Spread filling to all edges except 1” on one long side. This is the edge that will create the seam. Roll tightly from long side and press clean seam to seal. With serrated knife, slice log into 1-1 1/2” rolls. Place in greased 9X13 or larger pan. Let rise until doubled in size. To speed rising, place in cold oven, set oven to lowest temp or warm setting. When oven is preheated, turn off heat, leave dough in oven, do not open door and allow dough to rise. If you live in dry climate (Colorado), place pan of warm water on rack below the dough. When dough has risen, (remove from oven if you use speed method) preheat oven to 350 degrees and bake 15 or so minutes until slightly golden. Frost and enjoy!
Frosting:
4 oz cream cheese, softened
½ C butter, softened
1 3/4 C powdered sugar
1 t vanilla extract
1/8 t lemon extract
Whip butter and cream cheese until light and fluffy. Add extracts and beat. Add sugar in 3 batches beating well after each addition. Store in tightly covered container in refrigerator.
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