Sunday, February 20, 2011

the best cinnamon rolls ive ever had in my life!

2 c. whole milk (if you're in a pinch, you can use 2%, but whole is best. Don't use 1% or skim)
½ c. + 1 Tbsp. sugar, divided
1/3 c. (5 1/3 Tbsp.) butter
2 tsp. Kosher salt
2 pkgs. active dry yeast (or 4 1/2 tsp.), preferably bread machine yeast
2/3 c. warm (105-115-degree) water
8-9 c. all-purpose flour
3 beaten eggs

Combine milk, 1/2 c. sugar, butter, and salt in a medium saucepan. Heat over medium heat until butter melts. It's salty. It's sweet. Yum.

Remove from heat. Allow to cool to lukewarm. I usually rub some ice cubes along the sides of the pan or pop the entire pan in a sink full of ice cubes to cool the mixture down because this step can take forever. This step is really important because if the mixture is too hot, it will kill the yeast.

While the milk mixture is cooling, dissolve the yeast and 1 Tbsp. sugar in warm water. Let stand about 10 minutes. If the yeast hasn't bubbled, you'll need to repeat this step--moving on with yeast that hasn't been activated properly will only end in heartache for you and hate mail for us.

In a large mixing bowl, combine 3 c. flour and milk mixture. Beat on low for 30 seconds, scraping sides of bowl constantly. Add yeast mixture and beat on high for 3 minutes.
Add beaten eggs. Why should you beat your eggs first? Same reason you should combine your dry ingredients before adding them to moist ingredients when making cookies and cakes--it ensures everything is well-mixed and can be evenly-distributed through your dough or batter. If you add the whole eggs, your dough may not be as consistent.

Stir in as much remaining flour as needed to make a soft dough. This dough should be very soft--it will be coming away from the sides of the bowl, but it will still stick to your finger when you touch it. Don't worry, it will firm up during the rising process. Part of what makes these rolls so good is that they're so soft and light; if you add too much flour, they will be heavy and dense. Place the bowl in a warm place and cover with a clean towel; allow to rise 1 hour.

Punch down. Lightly flour your surface and roll out dough. I cut my loaf into 2 halves and rolled them out one at a time. Rolled the dough into a rectangle as thin as i could get it without getting a hole. I smeared butter all over the top of the dough and covered with half of this mixture:
2 cup brown sugar
5 tbs cinnamon

Then roll up pulling the longer edge towards you. Using tooth floss cut into about 3/4 inch rolls and place side by side in a greased pan with sides. Repeat with the rest of the dough. Bake at 375 for 15-20 or until golden brown.
Take out and ice when cooled. I LOVED this frosting for them:
2 sticks butter
3 cups powdered sugar
3/4 bar softened cream cheese
1 tsp vanilla


moist meatloaf

i found a recipe for meatloaf at and i did a little mixing around with the ingredients. it turned out so good! lots of flavor and really moist! it tastes great with mashed potatoes and gravy!!

Preheat oven to 350

* 1 cup of finely chopped onion
* 1 celery rib, chopped fine
* 1 Tbsp minced garlic
* 1 carrot, chopped fine
* 2 Tbsp unsalted butter
melt butter with these vegetables in a large skillet for about ten minutes or until carrots are tender (instead of chopping i blended my vegetables in a chopper so they are very fine)
then add
* 2 teaspoon salt (use 1 1/2 teaspoons if using Italian sausage)
* 1 1/2 tsp freshly ground pepper
* 2 tsp Worscestershire sauce
* 2/3 cup ketchup (i used tomoatoe sauce)
take off heat
in a separate bowl combine
* 1 pound of ground chuck
* 1 pound of spicy ground pork sausage (i used Italian sausage)
* 1 cup fresh bread crumbs (i used italian)
* 2 large eggs, beaten slightly
* 1/3 cup minced fresh parsley leaves
* 1/2 and 8oz package of softened cream cheese

In a large bowl, combine the meats, eggs, vegetables, bread crumbs, and parsley. Form into a loaf and put into a rectangular baking pan with 2-inch high sides

Bake the meatloaf in the oven for 1 hour.

Serves 4 to 6, with plenty for leftovers for meatloaf sandwiches.

Tuesday, December 14, 2010

Joshua Jakson James Delicious Crepes

Yield: 13 crepes (serving size: 1 crepe)
1 cup all-purpose flour (about 4 1/2 ounces)
2 teaspoons sugar
1/4 teaspoon salt
1 cup low-fat 1% milk
1/2 cup water
2 teaspoons butter, melted
2 large eggs
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, sugar, and salt in a small bowl. Combine milk, water, melted butter, and eggs in a blender. Add the flour mixture to milk mixture, and process until smooth. Cover batter; chill for 1 hour.

Heat an 8-inch nonstick crepe pan or skillet over medium heat. Pour a scant 1/4 cup batter into pan; quickly tilt pan in all directions so batter covers pan with a thin film. Cook about 1 minute. Carefully lift the edge of the crepe with a spatula to test for doneness. The crepe is ready to turn when it can be shaken loose from the pan and the underside is lightly browned. Turn crepe over, and cook for 30 seconds or until center is set.

Place crepe on a towel; cool completely. Repeat procedure with the remaining batter, stirring batter between crepes. Stack crepes between single layers of wax paper to prevent sticking.

Wednesday, October 6, 2010


1.5 lb (approx.) Mozzarella or Jack cheese, grated
2 eggs, beaten
1/2 to 3/4 c. milk
salt and pepper
1/2 to 3/4 c. parmesan cheese
14 manicotti shells

1 lb ground beef (I used Italian sausage)
1/2 chopped onion
1 to 1.5 oz package spaghetti sauce mix
4 c. tomato juice
1 small can mushrooms
1 green pepper

Mix together cheeses, eggs, milk, salt and pepper until you're able to handle it. Gently stuff the mixture into the shells. Pour part of sauce in bottom of pan, put shells in, and cover the shells with the rest of the sauce. Bake covered at 350 for 1 hour.

Friday, September 3, 2010

eggs benedict

hard boiled eggs
biscuits or english muffins
sliced ham
hollandaise sauce

Sunday, August 22, 2010

chicken alfredo pizza

i cheat and buy a pre made crust in the bakery section at walmart. then i add the flavor, starting with home made alfredo
1/2 stick butter
1/4 cup Parmesan cheese (make sure you let it melt before adding other stuff)

then add and melt
cream cheese
and a little cream
still stirring add a little italian seasoning and salt and pepper.
cover the pizza crust leaving a little space around the edges.

shredded chicken breast
thin sliced marinated artichoke hearts
wilted spinach

cover in mozzarella cheese and bake at 400 for about 10-15 minutes until cheese is hot in the center. when i take mine out i run a stick of butter around the edges and sprinkle garlic salt. enjoy!

home made pico de gallo

ive tried making salsa a few times and it always turns out green from too much cilantro. i love pico de gallo because it isnt watery and the flavors are more distinctive.

5 roma tomatoes
1 anahiem pepper
1/4 onion
1/2 bunch cilantro
1 lime
lots of salt

dice (very small) the pepper and tomatoes. finely dice the onion and the cilantro. mix together and squeeze lime over. add salt to taste and ENJOY

i put mine on tacos with seasoned turkey, cheese, and sour cream and they were perfect