Recipe Book-Simple Cinnamon Rolls

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I’ve pinned a few different recipes on Pinterest that use Pillsbury seamless crescent roll dough to make cinnamon rolls. The recipes looked easy and yummy, so I bought some dough at the store and whipped some up this past weekend. The recipes I pinned were for strawberry jam rolls and pumpkin butter rolls. I wanted to make regular cinnamon rolls, so I came up with my own recipe. Here is what I did.

Simple Cinnamon Rolls

serves 4

Ingredients

1 roll Pillsbury seamless crescent roll dough

1/3 cup of melted butter

3 Tbsp sugar

1 Tbsp cinnamon

I used this frosting recipe  and it made way too much for the small amount of rolls. I will definitely cut the recipe in half next time.

Frosting

3 oz softened cream cheese

1/4 cup softened butter

1 1/2 cups powdered sugar

1/2 tsp vanilla

1 Tbsp milk (more if you like your frosting thinner)

 

Directions

Preheat oven to 375 degrees. Unroll the dough on your countertop. Spread melted butter evenly all over the surface of the dough. Sprinkle the sugar evenly over the butter, then sprinkle on the cinnamon. Roll the dough starting with the more narrow end. Cut the dough into rolls using a piece of string or serrated knife. Place them in a 8×8 baking dish and bake for 16-20 minutes; until slightly browned on top.

Make the frosting while the rolls are baking. 

When rolls are done baking, remove from the oven and let cool a few minutes before frosting. Serve warm.

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The kids loved these! They turned out light and fluffy. They aren’t very big rolls, but it was enough to feed the four of us with one left over. They were ready in under 30 minutes and really simple to make. Also, you can easily adjust the amounts of sugar and cinnamon to your liking. Some people like a lot of cinnamon and some like a little. It’s really up to you.

I love an easy, fast recipe!

Recipe Book-Pickle Wrap Dip

With the holiday party season rapidly approaching, I thought I would share one of my go-to party recipes. Every time I make this people ask for the recipe and they can’t stay away from the food table. It’s simple, cheap and delicious!

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Pickle Wrap Dip

Ingredients
16 oz of cream cheese (whipped or softened)
16 oz of sour cream
2 packages of corned beef (Carl Budding) cut into small squares
1 jar of baby kosher dill pickles
1 tbsp water

Directions

Mix together sour cream and cream cheese. Add corned beef. Chop pickles in food processor and add to sour cream, cream cheese and beef. Add 1 tbsp of water to loosen. Mix all ingredients together with a hand mixer. Chill before serving and serve with tortilla chips or crackers.

I like it best served with tortilla chips. It makes a lot, so it’s great for a big party!

dip

 

Recipe Book-Pumpkin Bars

Yesterday I mentioned that I took some homemade pumpkin bars with us on our picnic. It was a new recipe that I found on Pinterest and they turned out great, so I thought I would share it with you today.

Pumpkin bars are one of my favorite pumpkin treats, and this recipe was perfect.

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Pumpkin Bars

Original recipe found here at Hoosier Homemade.

Ingredients

    • 2 cups flour
    • 2 teaspoons baking powder
    • 2 teaspoons cinnamon
    • 1 teaspoon salt
    • 1 teaspoon baking soda
    • 4 eggs
    • 1 2/3 cups sugar
    • 1 cup oil
    • 1 can (15oz) pumpkin (not pumpkin pie filling)
Cream Cheese Frosting
  • 1 (3 oz) pkg of cream cheese, softened {you can buy an 8oz pkg and cut it down if your store doesn’t not carry 3 oz pkgs} **Note** I used the entire 8oz
  • 1/2 cup butter, softened **Note** I used 1/3 cup
  • 1 teaspoon vanilla **Note** I used 2 tsp
  • 2 cups powdered sugar **Note** I used 4 cups

I followed this version of the recipe to make my frosting because we tend to like more frosting than what the original recipe made.

Directions

Pumpkin Bars

Preheat oven to 350 degrees. Sift dry ingredients (flour, baking powder, cinnamon, salt & soda) and set aside.In a large bowl, combine eggs, sugar, oil and pumpkin until light and fluffy. Add the dry ingredients, gradually. Mix well. Spread batter in a greased 15x10x1 baking pan. Bake at 350 degrees for 25 – 30 minutes or until a toothpick inserted comes out clean. Cool completely.

Frosting
Cream together butter and cream cheese. Add vanilla, mix well and then gradually add the powdered sugar, beating until mixture is smooth. Frost bars.
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This is the second pumpkin bar recipe that I’ve tried and I liked this one better. If you like pumpkin bars you should definitely give this recipe a try!
Enjoy!

Sandwich of the Summer

I love me a good sandwich and this one has been our favorite this summer season. It’s simple and so, so delicious. I mean, there’s basically only three ingredients; bread, bacon and avocados. You can’t go wrong.

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This is how you make it.

Cook the bacon. We make ours in the oven, and cook it until it’s nice and crispy. While the bacon is cooking, drizzle a little olive oil on the bread of your choice. We used a french baguette sliced in half. Once the bacon is done, just pop the bread into the oven under the broiler for a couple of minutes. Slice the avocado last so it doesn’t brown. When the bread is toasted to your liking, top one slice with the bacon and avocado slices and sprinkle a little kosher or sea salt on the avocado. That’s it! Enjoy!

This would be a fantastic picnic sandwich. You could also add tomatoes or maybe some type of cheese, but we like it simple.

I would eat these at least once a week, but I don’t think I need that much bacon in my diet!

I’m always on the lookout for simple sandwiches. Especially in the summer when I don’t want to turn the oven on.

Recipe Book-Lemonade Cake

To celebrate the fact that it seems Spring is finally here to stay in Nebraska, I thought I’d share this delicious cake recipe with you today. It is scrumptious! It’s great for Spring and Summer. So fresh and light!
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I came across the recipe on Pinterest, but you can find the original recipe here on the Better Homes and Gardens website.

Lemonade Cake

Ingredients:

1/3 cup butter

3 eggs

2 1/4 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/3 cups sugar

1/4 cup frozen lemonade concentrate, thawed

1 teaspoon vanilla

1 1/4 cups buttermilk or sour milk

Yellow food coloring (optional)

Lemon Butter Frosting

Thin lemon slices (optional)

Directions:
1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease a 13x9x2-inch baking pan; set aside. In a medium bowl stir together flour, baking powder, baking soda, and salt; set aside.

2. Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until well combined. Scrape sides of bowl; beat for 2 minutes more. Add eggs, one at a time, beating well after each addition. Beat in lemonade concentrate and vanilla. Alternately add flour mixture and buttermilk, beating on low speed after each addition just until combined. If desired, stir in a few drops of yellow food coloring. Spread batter into prepared pan.

3. Bake for 30 to 35 minutes or until top springs back when lightly touched. Cool in pan on a wire rack. Spread cake with Lemon Butter Frosting. If desired, garnish with lemon slices (slices should be removed before eating).

Lemon Butter Frosting
Yield: 2 cups Ingredients

1/3 cup softened butter

1 cup powdered sugar

1/3 cup frozen lemonade concentrate, thawed

1/2 teaspoon vanilla

3 cups powdered sugar

1 – 2 teaspoons frozen lemonade concentrate, thawed

Directions:
In a large mixing bowl beat softened butter with an electric mixer on medium speed until smooth. Gradually add the 1 cup powdered sugar, beating well. Beat in the 1/3 cup frozen lemonade concentrate and vanilla. Gradually beat in the additional powdered sugar. Beat in additional frozen lemonade concentrate to reach spreading consistency. Makes 2 cups.

The first time I made this cake was last year for a Memorial Weekend get together. It instantly became a favorite.

Enjoy!!

Recipe Book-Taco Stuffed Pasta Shells

Today I have another Pinterest find to share with you. My favorite thing about Pinterest is finding new recipes. It gets so hard coming up with new ideas, especially food that the kids will eat.

Okay, so this may not be the healthiest meal ever (lots of cream cheese and regular cheese), but it was really good and it could probably easily be converted into a vegetarian recipe. Our kids went crazy over these, which was hilarious because Hudson is in the phase of absolutely NOT wanting to try anything new…at all. Somehow, I convinced him to take a bite of mine and he ate the rest of my plate and wanted more! It was awesome! Anyway, it’s a pretty simple recipe and it supposed to freeze well. I haven’t tried to freeze it yet, but next time I make it I think I’ll make double and give it a whirl.

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Taco Stuffed Pasta Shells

original recipe can be found at Inspired Ginger

Ingredients

1 lb. ground beef or turkey (I used turkey to make it a little lighter)
1/4 cup taco seasoning, 1 envelope
4 oz. cream cheese, cubed
12 Jumbo Pasta shells, cooked according to package instructions
1 cup salsa
1 cup taco sauce
1 cup shredded cheddar cheese
1 cup shredded Jack cheese

optional toppings:

1 1/2 cup crushed tortilla chips
1 cup sour cream
3 green onions, chopped
sliced olives
guacamole
sliced avocados
tomatoes

Instructions

In a skillet brown meat over medium heat. Add taco seasoning and mix to combine. Add cubed cream cheese, cover and simmer so cream cheese can melt. Remove from heat and cool.

Fill cooked shells with about 1-2 T. of meat mixture. In a 9×13 glass baking dish pour salsa to coat the bottom of dish. Place filled taco shells on top then add taco sauce. Cover and bake @ 350 for 30 minutes. Remove from oven, uncover, and sprinkle cheese on top, return to oven for another 15 minutes or until cheese is melted and bubbly. Serve with sour cream, and toppings of your choice.

I ended up having to use a smaller baking dish; 8×8 in order for the shells to stand up.

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I only added the salsa to half of the shells before baking because we only had a hot salsa, much too hot for the kids. But after we were done eating Jeremy said he liked the shells without the salsa better anyway. He liked being able to add it after along with the rest of his toppings. So, next time I don’t plan on adding the salsa.

I thought this recipe would be heartier than it actually was, and that was a pleasant surprise. Usually I save my heartier recipes for Fall and Winter, but I think this one would work all year round.

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If you end up trying it, be sure to stop by and let me know and be sure to let Ginger over at Inspired Ginger know you liked it too!

Next time, I also plan to add tomatoes and avocados to ours! Oh yeah!

I love trying new recipes, so if you have a favorite one I love to hear it! Feel free to share in the comments!

Enjoy!

Recipe Book-Chicken Tortilla Soup

I love trying new recipes and get really excited when they turn out to be good. I came across this recipe on Pinterest a few weeks ago and was eager to give it a try. I have to admit, I’m not really a soup person. Don’t get me wrong, I like soup, but I don’t often crave soup. Well, ever since I made this soup, I’ve been craving it. It’s that good!

Slow Cooker Chicken Tortilla Soup

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**original recipe can be found at Baked By Rachel**

Ingredients
1lb chicken breast, trimmed
15oz can sweet whole corn kernels, drained
15oz can diced tomatoes, drained
5C chicken stock
3/4C onion, chopped
3/4C green pepper, chopped
1 serrano pepper, minced
2 cloves garlic, minced
1/4 tsp chili powder
1 1/2 tsp salt, divided
1 tsp ground pepper, divided
Monterey Jack cheese, shredded
Seasoned tortilla strips

Directions
To your slow cooker add first 9 ingredients plus 1 tsp salt and 3/4 tsp ground pepper. Cook on high for 4 hours or low for 8 hours.

Prior to serving, remove chicken breasts. Transfer chicken to the bowl of a stand mixer fitted with a paddle attachment for easy shredding. Alternately you may shred chicken by hand. Season chicken with 1/2 tsp salt and 1/4 tsp pepper. Return shredded seasoned chicken to slow cooker bowl. Stir gently.

If serving immediately, divide among bowls. Top off with a generous helping of shredded cheese and seasoned tortilla strips. Soup may be stored in the fridge for up to several days. If freezing, label containers well with soup name and date.

 

Here it is cooking in the slow cooker. This was taken before I shredded the chicken.

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This soup turned out so good! It tasted very fresh and had great flavor. Plus, it was simple to throw together.

*I made two changes to the recipe. I used a jalapeno pepper instead of a Serrano pepper because the grocery store didn’t have any Serrano at the time. Next time I would like to use a Serrano to compare the flavor. I also ended up omitting the corn for two reasons; one, I didn’t have any on hand, and two, I don’t really like corn in soup for some reason. But if you like corn in your soup, go for it!

*We also added crushed tortilla chips instead of tortilla strips because that’s what we had.

I’ll definitely be making this at least one more time before the weather warms up. I have a complex about not being able to eat soup in the summer. Yes, that’s right; I’m weird.

If you end up trying the recipe, be sure to stop by Rachel’s blog to let her know how much you like it!

Tashia

P.S. I wish the photos were better, but I ended up taking them with my iPhone and it was almost dark out, so the lighting is less than ideal.