Recipe: Cinnamon Rolls

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Freezer-Friendly No-Icing Bread Machine Cinnamon Rolls

Makes 10-12 cinnamon rolls

Dough:

• 1 cup plus 1 Tablespoon warm water
• 2 Tablespoon oil (any combination of coconut, butter, olive, canola, etc.)
• 2 Tablespoons honey
• 1 teaspoon salt
• 3 cups white whole wheat flour (or any combination of bread flour/whole wheat flour)
• 1 scant Tablespoon of instant active dry yeast

Filling:

• 1/4 cup butter, melted
• 3/4 brown sugar or raw sugar + 1-2 teaspoons cinnamon

Put ingredients in bread machine in the order recommended by your bread machine model. Run the short dough cycle.
When dough is done, roll out into a rectangle and brush with melted butter. Sprinkle cinnamon/sugar mixture on top and spread around evenly.

Roll dough up and slice into cinnamon rolls. I have found using dental floss to cut makes them prettier looking when finished

To freeze: Put uncooked cinnamon rolls on a baking sheet and stick in the freezer for 1-2 hours.When rolls are frozen solid, remove from baking sheet and put in an airtight freezer bag.

To thaw: Place the desired number of frozen cinnamon rolls on a baking sheet and thaw overnight on the countertop. Bake at 350 degrees for about 30 minutes or until lightly browned. 

Recipe: Cranberry Butter

Cranberry Butter

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adapted from Tasty Kitchen
makes about 6 half pints of butter

Ingredients

• 1 pound of butter (four sticks) softened
• 1 cup of fresh cranberries
• 1/3 cup honey (add more if you want a sweeter butter)

Directions

• Combine all of these ingredients in a food processor, until smooth. 
• Fill some little jars (like these) and now you have a delicious gift! 

(I left this out on the counter a couple hours before we needed it so i would be soft.)  The kitchn has a good article about why this is ok.

Recipe: Breakfast Casserole

Breakfast Casserole 
Adapted from: Six Sisters' Stuff

Ingredients:

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1 1/2 cooked sausage or bacon
1 package crescent rolls
1 cup cheddar cheese, shredded
5 eggs
1/4 cup milk
1 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon pepper

Directions:
Preheat oven to 400 degrees.  Unroll the crescent rolls and spread them out in the bottom of a 9×13 pan, pressing the seams together. Spread the sausage/bacon over the dough.  Sprinkle the cheese on top of the sausage.  In a medium bowl, whisk the eggs with the milk, oregano, salt, and pepper.  Pour the egg mixture over the top of the casserole.  Bake at 400 degrees for 15-20 minutes until the crust is golden and the eggs are set.

Recipe: Apple Crumble Pizza

Apple Crumble Pizza

Adapted from: Good Life Eats

Ingredients:

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• 2 pie crusts 

For the apples:

• 1/4 cup unrefined or granulated sugar
• 3 tablespoons flour
• 2 teaspoons cinnamon
• 1/8 teaspoon nutmeg
• 3 1/2 cups apples, diced into 1/4 inch pieces

For the crumble topping:

• 1/2 cup flour
• 1/3 cup packed brown sugar
• 1/2 cup old-fashioned rolled oats
• 1 1/2 teaspoons ground cinnamon
• 1/4 cup butter, softened

Optional: 1/2 cup caramel sauce
Directions:

• Preheat the oven to 350 degrees F.
• Mix all the apple filling ingredients together and spoon evenly over the unbaked crusts.
• Mix all the crumble topping ingredients together and sprinkle over the apples.
• Bake for 30-35 minutes or until the apples are tender.
• Let the pizza cool for 10 minutes and then drizzle on the caramel sauce or top with ice cream and serve immediately.
• Cover and store at room temperature for up to 3 days or refrigerate for up to 6 days.

Recipe: Pizza Fondue/Dip

Pizza Fondue/Dip Adapted from: Moms Who Think

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2 jars (26 ounces each) meatless pasta sauce
4 ounces thinly sliced ham/bacon, finely chopped
1 package (3 ounces) sliced pepperoni, finely chopped
¼ teaspoon crushed red pepper flakes
1 pound mozzarella cheese, cut into ¾-inch cubes

Directions:

1. Cook sausage and onion in large skillet until sausage in browned. Drain off fat. Transfer sausage mixture to the slow cooker. Stir in pasta sauce, ham, pepperoni and pepper flakes.

2. Cover; cook on low 3 to 4 hours. Serve fondue/dip with cheese cubes, whole mushrooms, French bread (cut into 1-inch cubes), bagel chips, or pretzels.

Recipe: Fresh Strawberry Pie

Fresh Strawberry Pie Adapted from: Sing for Your Supper

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1 9-inch pie crust, baked
2 pounds fresh strawberries, rinsed and hulled
1/2 cup granulated sugar
2 1/2 teaspoons cornstarch
1 1/2 teaspoons lemon juice, freshly squeezed
1/8 teaspoon salt
1 envelope unflavored powdered gelatin
2 tablespoons cold water

1. Slice about strawberries into quarters and place them in a medium bowl. Crush the berries with a potato masher or a fork. Place them in a saucepan over medium heat with the sugar, cornstarch, lemon juice and salt and stir to combine. Bring to a simmer, stirring occasionally for about 5-7 minutes, until the mixture begins to thicken slightly.
2. Soften the gelatin in the cold water and set it aside.
3. Remove berry mixture from the heat and add the softened gelatin and stir until the gelatin has dissolved. Set aside to cool.
4. Pour the filling into the baked pie shell, and chill in the refrigerator until set, at least 2 hours or overnight before serving. 

Makes 1 pie.

Recipe: Banana Ice Cream

{Banana Ice Cream}

via Sunday Baker

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2 ripened bananas, sliced

1 t. pure vanilla extract

Directions:

1. Freeze the banana slices for a couple of hours. Remove from freezer, and put into a food processor until  consistency is smooth and creamy.

Yield: about 2 cups

Try more flavors @ The Kitchn

Recipe: Slow Cooker Lasagna Soup

Slow Cooker Lasagna Soup Adapted from: Six Sisters' Stuff

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Ingredients 
1 lb cooked ground turkey, beef or Italian sausage
1 cup of vegetable broth
2 cloves of garlic, minced 
1 Tablespoon dried parsley 
1 Tablespoon dried basil 
½ cup chopped onion 
1, 28 oz can of diced tomatoes 
1, 6 oz can of tomato paste 
2 small cans of tomato soup
2 cups uncooked bow tie pasta

1 can of kidney beans (optional)
Salt and Pepper to Taste
Optional topping- shredded cheese

Directions

1. Combine all ingredients into slow cooker.
2. Cover and cook on LOW for 7-8 hours/ HIGH for 4-5 hours. 
3. 30 minutes before you are ready to serve, cook pasta. When the pasta is done cooking throw it in the crock pot and stir until it is all combined. 
4. Serve with shredded cheese

Recipe: Meatball Subs

Meatball Subs

Adapted from: Comfy in the Kitchen

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• 12 meatballs in sauce
• 4 hoagie rolls
• 1 cup freshly shredded mozzarella cheese
• Italian herbs

1. Cut rolls in half and put cheese in eat. Heat/Broil rolls in oven.
2. Place meatballs with a small amount of sauce & herbs onto rolls.
3. Heat again, if desire.
4. Enjoy!

Recipe: Fruit Salad

Fruit Salad Adapted from: Super Healthy Kids

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• 1 mango
• 1 banana
• 1 orange
• 1 can pineapple
• grated ginger

Combine fruit and grate ginger over fruit.

Recipe: Barley and Asparagus Pilaf

Barley and Asparagus Pilaf  Adapted from: Finding Joy in my Kitchen

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• 1 Tbl oil
• 1 tsp garlic powder
• 2 Cups barley
• 3-4 Cups chicken stock
• 10-12 asparagus spears, cut into 1/2 inch pieces
• 1/4 C milk
• 1/4 C asiago cheese, grated
• 3 T butter 
• black pepper, to taste
• 1 tsp dried basil

1. Begin by heating olive oil over medium heat.
2. Add the barley and stir to coat in the oil.  Allow the barley to begin to toast.
3. Reduce the heat just a little.  Add the broth little by little stirring and cooking until each addition is absorbed.
4. Continue this until you have one addition of broth left.  Add this last addition, and add the asparagus pieces at the same time.
5. Cook for 8 minutes or until the asparagus is tender.
6. Then, stir in the cheese, milk and pepper.
7. Serve garnished with basil.

Recipe: Energy Bites (grain-free)

Energy Bites (grain-free) Adapted from: Plan to Eat

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• 1/2 cup unsweetened/sweetened coconut flakes
• 1 pinch ground cinnamon
• 1 tablespoon honey
• 1/4 cup nut butter

Directions

1. Add all ingredients and combine with a spoon, rubbing the honey and nut butter into the coconut until it becomes a bit of a paste.
2. Sprinkle a bit more coconut flakes into a small bowl. Use a teaspoon to scoop up small amounts of the paste and place in the coconut flakes. Roll it around with your fingers until a cohesive ball comes together. You may have to really press the mixture together.
3. At this point you can eat them as is or stash them away in your refrigerator for a while to set up a bit more.

Serves: 2

Recipe: Nut-Free Energy Bites

From Evernote:

Nut-Free Energy Bites Adapted from: Smashed Peas and Carrots

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• 1 cup Rice Krispies 
• 1 cup rolled oats
• 1/2 cup ground flaxseed
• 1/3 cup coconut oil (in soft state)
• 1/3 cup maple syrup

Mix all ingredients together in a medium sized bowl until well combined.  Place in refrigerator for 30 minutes and then roll into balls.  If mixture seems too sticky add a bit more oats.

Yield: 20

Recipe: No-Bake Energy Bites Adapted from: Smashed Peas and Carrots

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• 1 cup oats
• 1/2 cup peanut butter (or other nut butter)
• 1/3 cup honey
• 1 cup coconut flakes (sweetened or unsweetened)
• 1/2 cup ground flaxseed
• 1/2 cup mini chocolate chips or raisins
• 1 tsp vanilla

Mix everything above in a medium bowl until thoroughly incorporated.  Let chill in the refrigerator for half an hour.  Once chilled, roll into balls and enjoy!  Store in an airtight container and keep refrigerated for up to 1 week.

Recipe: Sausage Balls

Sausage Balls Adapted from: The Marathon Mom

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Ingredients:

• 1 pound breakfast sausage
• 2 cups Bisquick
• 1 1/2 cups shredded cheddar cheese
• 1 egg

Instructions:

1. Mix Bisquick and cheese in large bowl, breaking up any lumps and clumps.
2. Add sausage and egg.
3. Mix thoroughly with hands.
4. Roll into golf ball size balls.
5. Place on large cookie sheet.
6. Bake at 350 for 20 to 25 minutes.  (No need to turn them.)

Recipe: Green Chili Sauce

Green Chili Sauce Adapted from: Loving the Bike

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Ingredients:

• 1 ½ tsp olive oil
• 1 tsp garlic
• ¼ onion, chopped finely
• 13 oz. chopped green chilies
• 1 cup water
• 1 tsp salt
• ¼ tsp ground cumin
• Fresh ground black pepper, to taste
• 2 Tbsp flour
• 2 Tbsp water

Instructions:

1. Heat oil over low heat in saucepan.  Sauté onion and garlic about 4 min.
2. Stir in green chili, water, salt; bring to a boil.
3. Cover and simmer over low heat for 12 minutes.
4. Add cumin and black pepper to taste.
5. Mix 2 tbsp water with 2 Tbsp flour.  Stir continually; add to sauce until slightly thickened, 1-2 minutes.
6. Scrape the mixture into a blender or food processor and blend until smooth. (optional)

Recipe: Italian Sloppy Joes

Italian Sloppy Joes Adapted from: The Pioneer Woman

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• Leftover Spaghetti Sauce
• Thick Slices Of Garlic Bread
• Mozzarella Cheese Slices
• Minced Fresh Parsley

Preparation Instructions

1. Heat up the leftover spaghetti sauce until hot and bubbly.
2. Bake garlic bread slices until golden brown and crisp.
3. Preheat broiler. Place garlic bread on an ovenproof plate. Spoon spaghetti sauce over the top, adding as much as you want. Top with a slice or two of mozzarella, then place it under the broiler just until the cheese melts. Sprinkle with parsley. Enjoy!

Video Tip: How to Quickly Soften Butter

Recipe: Broccoli Cheese Soup

Broccoli Cheese Soup Adapted from: The Girl who Ate Everything

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1 3/4 cups chicken broth
1 small onion, diced finely
1/3 cup all-purpose flour
1/4 cup (4 tablespoons) butter
1/2 teaspoon pepper
1/2 teaspoon salt
2 cups milk
1 1/2 cup shredded cheddar cheese, preferably sharp or extra sharp
1/2 cup shredded Swiss cheese
3 cups chopped, lightly steamed or blanched broccoli

DIRECTIONS:
Simmer chicken broth and chopped onion for 15 minutes in a covered small saucepan, until onions are soft. Heat milk in microwave for 1-2 minutes.

In a separate medium-sized stockpot, melt butter then add flour, salt and pepper. Cook together, stirring constantly, for 2 minutes, then whisk in warmed milk. Stir and heat together on medium heat until soup starts to thicken, about 5-8 minutes. Add warmed chicken broth and continue to stir until well blended.

Add cheeses and stir until completely melted. Stir in cooked broccoli. Add more salt and pepper to taste, if needed. Mine was really thick because I think I added more broccoli than it calls for but that's how I like it. If you need to thin it out you can whisk in some more milk or chicken broth. If it's too thin, you can simmer it a bit longer to thicken it up.

Serve immediately in bowls or bread bowls. Makes 4 servings.

Recipe: Bubble Up Pizza

Bubble Up Pizza Adapted from: Pass the Sushi

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Ingredients:

• 1 containers refrigerated biscuit dough, (6 biscuits)
• 1/2 jar pizza sauce
• 1 cup shredded mozzarella cheese, divided
• 1/2 cup pepperoni (or other favorite toppings)
• basil

Preparation: Preheat oven as per directions on dough. With a sharp knife, divide each biscuit into 4. In a large bowl, combine diced biscuit dough, sauce, 1 1/2 cups cheese and toppings. Stir to combine.
Pour mixture into greased oven safe skillet or 9×13 baking pan. Sprinkle the basil and sprinkle on top along with remaining cheese. Bake according to directions on dough, checking to make sure dough is cooked through and cheese is bubbling.