Pioneer Woman's Cinnamon Rolls

A new tradition has been born! This year, after some rave reviews from some Mommy friends of mine, I decided to try the Pioneer Woman's recipe for homemade cinnamon rolls. Baking has never been a thing of mine, but I surprised myself this year and found some winning (and easy!) recipes!

The cinnamon rolls proved to be no different. Not only were they surprisingly easy to make, they were SO YUMMY and totally worth the time involved. This isn't exactly something you can decide to make on a whim, unless you have a few hours of free time.

What you Need:
1 quart Whole Milk
1 cup Vegetable Oil
1 cup Sugar
2 packages Active Dry Yeast, 0.25 Ounce Packets
8 cups (Plus 1 Cup Extra, Separated) All-purpose Flour
1 teaspoon (heaping) Baking Powder
1 teaspoon (scant) Baking Soda
1 Tablespoon (heaping) Salt
Plenty Of Melted Butter
2 cups Sugar
Generous Sprinkling Of Cinnamon

For the Maple Icing:
1 bag Powdered Sugar
2 teaspoons Maple Flavoring
1/2 cup Milk
1/4 cup Melted Butter
1/4 cup Brewed Coffee
1/8 teaspoon Salt

The Steps:
For the dough, heat the milk, vegetable oil, and sugar in a medium saucepan over medium heat to just below a boil. Set aside and cool to warm (about 45 minutes). Sprinkle the yeast on top and let it sit on the milk for 1 minute.

Add 8 cups of the flour. Stir until just combined, then cover with a clean kitchen towel, and set aside in a relatively warm place for 1 hour. After 1 hour, remove the towel and add the baking powder, baking soda, salt, and the remaining 1 cup flour. Stir thoroughly to combine. Use the dough right away, or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl. (Note: dough is easier to work with if it’s been chilled for at least an hour or so beforehand.)

Preheat the oven to 375°F.

To assemble the rolls, remove half the dough from the pan/bowl. On a floured baking surface, roll the dough into a large rectangle, about 30 x 10 inches. The dough should be rolled very thin.

To make the filling, pour 3/4 cup to 1 cup of the melted butter over the surface of the dough. Use your fingers to spread the butter evenly. Generously sprinkle half of the ground cinnamon and 1 cup of the sugar over the butter. Don’t be afraid to drizzle on more butter or more sugar! Gooey is the goal.

Now, beginning at the end farthest from you, roll the rectangle tightly towards you. Use both hands and work slowly, being careful to keep the roll tight. Don’t worry if the filling oozes as you work; that just means the rolls are going to be divine. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. When you’re finished, you’ll wind up with one long buttery, cinnamony, sugary, gooey log.

Slip a cutting board underneath the roll and with a sharp knife, make 1/2-inch slices. One log will produce 20 to 25 rolls. Pour a couple of teaspoons of melted butter into disposable foil cake pans and swirl to coat. Place the sliced rolls in the pans, being careful not to overcrowd. (Each pan will hold 7 to 9 rolls.)


Repeat the rolling/sugar/butter process with the other half of the dough and more pans. Preheat the oven to 375°F. Cover all the pans with a kitchen towel and set aside to rise on the countertop for at least 20 minutes before baking. Remove the towel and bake for 15 to 18 minutes, until golden brown. Don’t allow the rolls to become overly brown.

While the rolls are baking, make the maple icing: In a large bowl, whisk together the powdered sugar, milk, butter, coffee, and salt. Splash in the maple flavoring. Whisk until very smooth. Taste and add in more maple, sugar, butter, or other ingredients as needed until the icing reaches the desired consistency. The icing should be somewhat thick but still very pourable.

Remove pans from the oven. Immediately drizzle icing over the top. Be sure to get it all around the edges and over the top. As they sit, the rolls will absorb some of the icing’s moisture and flavor.


The Verdict:
YUM, YUM, YUM! And so has begun the tradition of delicious gooey homemade cinnamon rolls for Christmas morning! I'm already looking forward to next year! Though, they are so good, I know I'll end up making some more before then!

Fudgy Chocolate Chip Toffee Bars

I was browsing on Pinterest one night when this dessert recipe caught my eye. I made these the other day at my parents house so that I could see if they would work for a potential Holiday treat for the mailman. They were super easy to make and that is important when searching for dessert recipes since I am not very much a fan of baking!

What You Need:
1/2 C butter, melted
2 C graham cracker crumbs (32 squares)
1 8 oz. bag toffee bits
1 roll refrigerated chocolate chip cookie dough
1 12oz. bag chocolate chips
1 14oz. can sweetened condensed milk
1 T butter
1 tsp vanilla extract

The Steps:
Grease 13x9 baking dish and heat oven to 350.

Have the roll of cookie dough sitting out for around 10 minutes to soften up.


In a medium mixing bowl, stir together the 1/2 cup of melted butter, 1 1/2 cups of graham cracker crumbs and 3/4 cup of toffee bits.




Pour mixture into the greased pan and press evenly until mixture covers bottom of pan. Refrigerate for around 15 minutes.

In a 2 qt saucepan, heat the milk, chocolate chips and the tablespoon of butter over medium heat. Stir frequently until the chips are melted and the mixture is smooth.




Remove the mixture from the heat and stir in the vanilla extract. Spread the mixture over the graham cracker crumb mixture.

In another medium mixing bowl, break up the cookie dough and stir in the remaining 1/2 cup graham cracker crumbs until blended.


Crumble the mixture evenly over the chocolate layer and the sprinkle the remaining 3/4 cup toffee bits on top.


Bake for about 25-35 minutes or until it's golden brown. Cool completely before cutting, probably around 2 or more hours.

The Verdict:
Well as I said not only were these easy to make, but they were a HUGE hit with everyone! I made them again today to take to a Christmas party tomorrow and I'll also package some up to give out with Christmas gifts! What I liked so much about these bars was that they weren't too sweet. Often times desserts like this can be almost too sweet, these were just right!

Rainy Day Gals - Cuban Pork

This Cuban Pork dish is seriously one of my all time favorite recipes to make now! I got this recipe from a Facebook friend after she posted on her wall that she was making it for dinner. I have made this a number of times now and it's amazing how simple it is to make considering how delicious it is! Keep in mind that even though this is a crock pot dinner, there is some night before prep that needs to be done!


What You Need:
Cuban Pork
1/3 can orange juice concentrate, thawed
6-8 cloves of garlic, chopped
1/3 cup loosely packed chopped cilantro
1 tsp lime zest
Juice of 1 lime
1 tsp dried oregano
1 tbsp kosher salt
2 tbsp cooking oil
3-4 lb pork shoulder roast

Cuban Black Beans
2 cans black beans
1/3 cup pork juices
1 tsp ground cumin
1 tsp kosher salt (you may want to add more if you’re going to cook the beans for say, 3-4 hours)
1 bay leaf

The Steps:
The night before, combine all ingredients for the Cuban Pork. Wash and pat dry the pork roast and place in a large Ziploc bag. Pour marinade over the top, seal, and place in refrigerator overnight or for 1-2 days.

In the morning, place pork roast and marinade in slow cooker. Cover and cook on high for 4-5 hours or on low for 8-9 hours. Shred meat and serve with cooked white rice, the Cuban black beans, sour cream, and fresh cilantro.

For the beans: Combine all ingredients in a pot, bring to a boil, then cover and simmer for at least one hour, or up to 4 hours.

The Verdict:
I cannot say enough good things about this dish. I love it, the Doc loves it and the kids love it (well most of the time!). This is one of those recipes that is in my regular rotation! If you like these types of flavors then you definitely won't be disappointed!

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Meal Planning and Food Saving!

Well it's been a while since I have updated this blog and it is because I have been a total slacker in the kitchen. Between the move at the beginning of the summer and getting settled with our new schedules, some days it was just easier to order Chinese food or make something that I have made a thousands times.

After sitting down and going over our budget, I realized I was wasting a ton of money at the supermarket.  Daily (well not really but pretty close to daily) trips to the supermarket was no longer going to work.  Not that it was the best option before, but the supermarket was a lot closer and it was easier to make multiple stops before.  The problem with daily trips to the supermarket was that I ALWAYS ended up buying stuff I didn't really need.  I would have a basic list but then I would see something and think that I could use that.  Not a big deal if you're doing it once a week but, those items add up when you do it on a regular (or in my case daily) basis.

So something had to change.  I sought the advice of some really cool moms I know and came up with a new plan.  I was going to (a) make a list and stick to it, (b) stop making daily trips to the supermarket, and (c) start meal planning!  I am on the third week of meal planning and it has been a HUGE success.  It's nice to have a basic idea on a weekly basis what we're going to have for dinner.  I have set up a google calendar that syncs with our other google calendars and each week I sit down and plan our meals.  There is no more deciding what to make for dinner the morning before.  It just doesn't work and most of the time it resulted in ordering take out.  Now it's not something that is set in stone.  Sometimes life does get in the way and making what is planned for Tuesday on Monday works better timing wise.  In fact over the last week we have shifted some meals and we did end up ordering pizza the other night because we spent too long doing some yard work and the dinner I had planned would have taken longer to make than it would have to order out.  So I saved the dinner for the following night and shifted the rest of the meals over.

It is just nice to have a basic idea and have all the ingredients on hand for the meals that are planned in any given week.  I have designated Tuesday (with Wednesday as the backup) as my shopping day since the two older boys are in school and I can hit the supermarket with JUST one kid in tow!  It's been so nice.  Evan enjoys riding in the car all by himself and I am not as easily distracted as I was with ALL THREE in tow!

Another way to save time is to make double batches of meals and freeze them.  I have made a bunch of pulled pork and vacuumed sealed it and it is now in the freezer for the next time I feel like making pulled pork sandwiches or pulled pork burritos.  Right now I have a small handheld foodsaver product called the Freshsaver.  It's designed for things like lunch meats and cheese that you use on a regular basis, but I have used it for more long term storing.  Now that I know I like using it, and it will be a useful kitchen gaget, not just a dust collector, I think I will ask Santa to get me the Foodsaver for Christmas!

Tomorrow on the meal plan is Cuban Pork, which is currently marinating in my refrigerator waiting to be placed in the crock pot first thing in the morning!

Italian Sausage Soup with Tortellini

I have been a slacker here, and have a back load of recipes to post, but I am starting with tonights dinner, Italian Sausage Soup with Tortellini, because it's a soup and with spring on the horizon, the days for warm soups and comfort food will be over and replaced with delicious grilled meats and fresh garden salads!

What You Need:
1 pound sweet Italian sausage, casings removed
1 cup chopped onion
2 cloves garlic, minced
5 cups beef broth
1/2 cup water
1/2 cup red wine
4 large tomatoes - peeled, seeded and chopped
1 cup thinly sliced carrots
1/2 tablespoon packed fresh basil leaves
1/2 teaspoon dried oregano
1 (8 ounce) can tomato sauce
1 1/2 cups sliced zucchini
8 ounces fresh tortellini pasta
3 tablespoons chopped fresh parsley

The Steps:
1. In a 5 quart Dutch oven, brown sausage. Remove sausage and drain, reserving 1 tablespoon of the drippings.





Saute onions and garlic in drippings.


Stir in beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce, and sausage. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.


Skim fat from the soup. Stir in zucchini and parsley. Simmer covered for 30 minutes. Add tortellini during the last 10 minutes.


Sprinkle with Parmesan cheese on top of each serving. And if you can make these Garlic Croutons to serve on top, as I did tonight! YUM!

First cube a baguette


Next, melt butter in pan and saute the garlic for about a minute. Then add the bread to coat.


Then spread on a cookie sheet and bake in the oven (350 degrees) for 15 minutes! I sprinkled mine with some freshly grated parmigiana reggiano cheese.


The Verdict: This soup is fantastic! I served it with my garlic croutons and some more freshly grated cheese. Mmmm. So comforting! It was a hit with the boys too!

The first time I made this exactly as the recipe stated. This time I made some changes. I used chicken sausage, omitted the zucchini (the Doc isn't much of a fan in general and I just didn't think it went well in the soup). I also used a 32oz can of San Marzano whole tomatoes with the liquid because I forgot to get the 8oz can of sauce. It made the sauce thinner but still delicious!

Beef Stew with Gorgonzolla Cheese

Toss two lbs of beef cut into 1 inch cubes in flour and brown in olive oil. Transfer to a crock pot.

Add 1 cup of marsala wine, 4 cups of beef stock, 1/4 cup yellow mustard, 2 tablespoons dijon mustard, 1/4 cup ketchup, 2 tablespoons worstershire sauce, 1 fennel bulb sliced, 2-3 lbs of baby yukon gold potatoes, 6 carrots sliced into one inch pieces, and two cups of mushrooms, quartered. For spices, add salt and pepper to taste, red pepper flakes, rosemary, oregano, and 1 teaspoon smoked paprika.

Simmer on low for 8 hours. Prior to serving, thinken the stew by adding flour. Serve on a deep dish plate with a gorgonzolla cheese crumble and some fresh herbs.

Mac & Cheese Soup

I look forward to each month when my new Food Network Magazine arrives! I skim it right away and see if anything jumps out at me, and sure enough this recipe for Mac and Cheese Soup did just that.

What You Need:
Kosher salt
4 ounces elbow macaroni (1 cup)
Cooking spray
2 plum tomatoes, sliced 1/2 inch thick
4 1/2-inch-thick slices baguette
Freshly ground pepper
3 shallots
1 carrot, cut into 1-inch pieces
1 stalk celery, cut into 1-inch pieces
1/4 cup all-purpose flour
3 3/4 cups fat-free low-sodium chicken broth
1 1/4 cups 2% milk
6 ounces shredded cheddar cheese (about 1 1/2 cups)
1/4 cup grated parmesan cheese

The Steps:
Position a rack in the upper third of the oven and preheat to 450 degrees F. Bring a medium saucepan of salted water to a boil. Add the macaroni and cook as the label directs; drain.

Mist a baking sheet with cooking spray and arrange the tomato and baguette slices on it in a single layer; season with salt and pepper. Bake until the bread is golden brown, about 7 minutes.


Mince the shallots, carrot and celery in a food processor. Mist a saucepan with cooking spray. Add the vegetables and cook over medium-high heat until softened, 4 to 5 minutes.


Add the flour and cook, stirring, 2 minutes. Gradually stir in the broth and bring to a boil; cook, stirring, until thickened, 6 to 7 minutes. Remove from the heat.


Add the milk, cheeses and macaroni and stir until the cheeses melt. Season with pepper.


Top the toasts with tomatoes; serve on the soup.

The Verdict:

This was just OK. It wasn't bad and I enjoyed it, but to be honest, I would just rather have the real deal! I would want to add maybe some mustard powder or season salt if I make this again, since I felt like it was a little bland. But if you're looking for something a little lighter and easier on the waistline, then this is your dish!

Apple, Cheddar & Bacon Monte Cristos

Every time I watch the Shrek 2 with the boys and the Fairy Godmother yells into the intercom for a Monte Cristo, I have wanted to try them. I never think of it when I am trying to come up with dinner ideas. As I was skimming the December issue of my Every Day With Rachael Ray, I came across this version with Apple, Cheddar and Bacon, a traditional Monte Cristo is ham, turkey and swiss. I knew that the bacon would go over well with the Doc and making this for dinner, meant that I got to try out my new Cuisinart 5 in 1 Griddler! Plus, who doesn't LOVE breakfast for dinner!!

What You Need:
12 slices good-quality bacon (I used applewood smoked bacon!)
8 slices good-quality peasant or round-loaf french bread
1/2 to 3/4 pound extra-sharp white cheddar cheese
2 golden delicious or gala apples, cored and very thinly sliced
3 large eggs
1/2 cup whole milk or half-and-half
A little freshly grated nutmeg
Butter, for greasing
Warm maple syrup, for drizzling

The Steps:
Bake the bacon on a broiler pan or a rack set over a baking sheet at 375° until just crisp, about 20 minutes.

Arrange 4 slices of bread with some cheese and the apples on top.

Beat the eggs with the milk (or half-and-half) and a little nutmeg. Heat a large griddle pan over medium heat. When ready, arrange 3 slices of bacon on each sandwich and top with a little more cheese and 4 more slices of bread. Coat each sandwich in the egg batter. Grease the griddle with butter and griddle the sandwiches until deep golden on each side and the cheese has melted.



Halve the sandwiches and drizzle with a little warm syrup. (I omitted this step!)

The Verdict:
These were so good! I would definitely make them again especially on a night when I don't feel much like cooking but didn't want to have to do take out! This is something that can be easily made with any cheese and or lunch meat. It was like eating a french toast sandwich! The applewood smoked bacon made this dish though. I served it with hash browns that I made by sautéing some thinly sliced onion in some butter and then adding some defrosted frozen shredded potatoes.