139) I really liked this one but I couldn’t find the exact biscuits she used and regular frozen biscuits didn’t cook evenly. I think I may just use regular biscuits next time cut into little pieces.
http://roxanashomebaking.com/upside-meatball-casserole-recipe/
140) I am not terribly fond of these. They have a slight yogurt flavor and I really dislike yogurt but the kids are loving them and they are healthy. http://www.lovefromtheoven.com/2013/05/25/chewy-chocolatey-breakfast-cookies/
141) We picked a ton of apples this fall with the intention of making pie filling…after 15 quarts of pie filling, it was time for another recipe. This was good and easy and it makes the whole house smell amazing!!
http://allrecipes.com/recipe/homemade-apple-cider/
142) I love easy chicken dishes that my kids love.
http://www.bunsinmyoven.com/2014/04/01/oven-fried-spicy-ranch-chicken-strips/
143) Another way to use up our apples.
http://www.eatingwell.com/recipes/dried_apples.html
144) This stroganoff was good but needed a little oomph. Maybe some parsley next time.
http://www.tasteofhome.com/recipes/easy-ground-beef-stroganoff
145) Oh man are these good! They are definitely better warm but cool they were good too. I was shocked at how easy and quick they are!
http://fabulesslyfrugal.com/super-soft-pretzel-rolls-recipe/
146) We grew squash in our garden to use as baby food but since my freezer is chock full already, I don’t have much room for any. Which means we need to cook up the surplus. I can’t actually stand the stuff but it turns out Jared and Emily loved it. This is a traditional preparation and the puree can be eaten as a side or baked with. I did both.
http://www.mybakingaddiction.com/butternut-squash-puree/
147) I made this bread out of the squash puree. It was very easy to make and yummy.
http://www.mybakingaddiction.com/butternut-squash-bread/
148) Tonight was a dreary weather sort of night and we have company coming for the weekend so I decided to make some scrumptious muffins to celebrate the coming of fall and my family. Is there anything better than the smell of pumpkin baking on a chilly night while drinking some warm chai? I think not! These are delicious! They are incredibly dense but still soft. I recommend using real butter because you can really smell and taste the butter in them.
http://heatherchristo.com/cooks/2013/09/15/pumpkin-snickerdoodle-muffins/
149) A new soup that Jared likes! I think we have reached the conclusion that it isn’t soup he dislikes, it is bland watery soups he dislikes. We both really liked this!
http://www.julieseatsandtreats.com/2011/12/cheeseburger-soup/
150) These were really good and easy but have way too much sugar. I think I would halve the sugar and water next time.
http://therecipecritic.com/2012/10/slow-cooker-cinnamon-almonds/
151) This bread really did taste like a cinnamon roll but I did feel like it was a bit tough. It didn’t really slice well and was just a bit chewy.
http://inthelandofroses.blogspot.com/2014/09/easy-cinnamon-roll-bread.html
152) These are pretty good. My 3 year old loved them but my 5 year old wasn’t a fan at all. I think they are a good simple breakfast though.
http://www.everydayfamily.com/blog/recipes-for-toddlers-oatmeal-blueberry-applesauce-muffins/
153) Texas Spaghetti-sorry, I accidentally saved the print link rather than the web page. My husband really loved this! I still prefer regular lasagna but this was tasty and filling.
http://www.cooks.com/rec/doc/prt/0,1626,156163-246196,00.html
154) When you really just need chocolate! I added caramel chips to these because I didn’t actually have enough peanut butter chips. They are soooo good! I am loving the combo of chocolate, caramel and peanut butter!
https://www.hersheys.com/recipes/recipe-details.aspx?id=5366
155) These were a hit! Jared really likes bbq sauce and these were yummy and easy. I thought about trying to use homemade crust but am glad I didn’t since my recipe tends to be very fragile. I think this will be a good recipe for when we need to get supper done quickly.
http://www.chef-in-training.com/2012/10/bbq-beef-pie-pockets/
156) We didn’t like this at all! I honestly didn’t have high hopes but it was much worse than I thought it would be. I salvaged the chicken by removing the slimey pineapple and shredding it with taco spices and ranch sauce for chicken tacos.
http://www.chef-in-training.com/2012/04/crock-pot-hawaiian-chicken-freezer-meal-2/
157) I am always looking for the perfect snickerdoodle recipe. This one was not the perfect one for me. It was a crunchy cookie rather than chewy. It was still good and my husband loved them but it wasn’t what I was looking for.
http://smittenkitchen.com/blog/2009/09/snickerdoodles/
158) This was easy and filling. We all love a good casserole every once in awhile. It’s been awhile since I cooked a meal using canned goods so it felt a bit odd but I did like how easy it was to whip a scrumptious dinner without a lot of time spent at the stove.
http://www.homemakingchallenged.com/2012/01/chicken-tortilla-bake.html
159) I used to work at a coffeeshop that made stuffed green pepper soup and I always jumped at the chance to take home the leftovers.We really liked this recipe, even my husband who normally won't eat tomatoes. It made a HUGE amount though! Fortunately, I think it will freeze well. I plan on freezing it in quart bags to use as quick taco filling.
http://stickafork.net/2011/01/stuffed-pepper-soup/
160) For some reason, I cannot make big fluffy biscuits. I think I need to stop blaming recipes and admit that it is me. I can make perfect pie crust, crispy french bread, cookies that make my family drool, but biscuits are my cryptonite. These were still good though which proves that the recipe is a good one, it is just my skill that is lacking. They weren’t fluffy but still soft and tasty. And I will keep practicing.
http://www.foodnetwork.com/recipes/paula-deen/biscuits-recipe.html
Tuesday, September 30, 2014
Tuesday, September 16, 2014
Easy Cinnamon Roll Bread
Easy Cinnamon Roll Bread
No yeast in this recipe, so prep time is quick. You don't even need a mixer! It makes its own unique swirl as it bakes.
BREAD:
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup sugar
1 egg, room temperature
1 cup milk
2 teaspoons vanilla extract
1/3 cup plain greek yogurt, or sour cream
SWIRL:
1/3 cup sugar
2 teaspoons cinnamon
2 tablespoons butter, melted and cooled slightly (can use water instead)
GLAZE:
1/2 cup powdered sugar
2 - 3 teaspoons cream or milk (as needed for consistency)
Preheat oven to 350 F. Butter or spray a glass loaf pan.
In a small bowl, whisk together the flour, baking powder, salt, and sugar. Set aside.
In a large bowl, whisk together the egg, milk, vanilla, and yogurt or sour cream. Add the flour mixture to the egg mixture, stirring with a spoon just until combined. Pour into the prepared loaf pan.
In a small bowl, stir the Swirl ingredients together. Drop by teaspoonfuls onto the top of the bread; then use a knife to swirl it a couple of times into the batter. (Don't overmix it).
Bake for 45-50 minutes or until the center tests done with a toothpick.
Remove from the oven and cool for 15 minutes in the pan on a wire rack. Remove bread from the pan and cool completely on the rack.
Make the Glaze by whisking the ingredients together in a small bowl until smooth, adding a dab of milk at a time until a good drizzling consistency is reached. When the bread is completely cool, drizzle the glaze over the top.
No yeast in this recipe, so prep time is quick. You don't even need a mixer! It makes its own unique swirl as it bakes.
BREAD:
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup sugar
1 egg, room temperature
1 cup milk
2 teaspoons vanilla extract
1/3 cup plain greek yogurt, or sour cream
SWIRL:
1/3 cup sugar
2 teaspoons cinnamon
2 tablespoons butter, melted and cooled slightly (can use water instead)
GLAZE:
1/2 cup powdered sugar
2 - 3 teaspoons cream or milk (as needed for consistency)
Preheat oven to 350 F. Butter or spray a glass loaf pan.
In a small bowl, whisk together the flour, baking powder, salt, and sugar. Set aside.
In a large bowl, whisk together the egg, milk, vanilla, and yogurt or sour cream. Add the flour mixture to the egg mixture, stirring with a spoon just until combined. Pour into the prepared loaf pan.
In a small bowl, stir the Swirl ingredients together. Drop by teaspoonfuls onto the top of the bread; then use a knife to swirl it a couple of times into the batter. (Don't overmix it).
Bake for 45-50 minutes or until the center tests done with a toothpick.
Remove from the oven and cool for 15 minutes in the pan on a wire rack. Remove bread from the pan and cool completely on the rack.
Make the Glaze by whisking the ingredients together in a small bowl until smooth, adding a dab of milk at a time until a good drizzling consistency is reached. When the bread is completely cool, drizzle the glaze over the top.
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