Sunday, April 18, 2010

Pioneer Woman's Cinnamon Rolls

  • 1 quart Whole Milk
  • 1 cup Vegetable Oil
  • 1 cup Sugar
  • 2 packages Active Dry Yeast
  • 8 cups (Plus 1 Cup Extra) 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
  • _____
  • 1 bag Powdered Sugar
  • 2 teaspoons Maple Flavoring
  • ½ cups Milk
  • ¼ cups Melted Butter
  • ¼ cups Brewed Coffee
  • ⅛ teaspoons Salt
Preparation Instructions

Mix the milk, vegetable oil and sugar in a pan. “Scald” the mixture (heat until just before the boiling point). Turn off heat and leave to cool 45 minutes to 1 hour. When the mixture is lukewarm to warm, but NOT hot, sprinkle in both packages of Active Dry Yeast. Let this sit for a minute. Then add 8 cups of all-purpose flour. Stir mixture together. Cover and let rise for at least an hour.

After rising for at least an hour, add 1 more cup of flour, the baking powder, baking soda and salt. Stir mixture together. (At this point, you could cover the dough and put it in the fridge until you need it – overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to overflow out of the pan, just punch it down).

When ready to prepare rolls: Sprinkle rolling surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Drizzle 1/2 to 1 cup melted butter over the dough. Now sprinkle 1 cup of sugar over the butter followed by a generous sprinkling of cinnamon.

Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it.

Spread 1 tablespoon of melted butter in a seven inch round foil cake or pie pan. Then begin cutting the rolls approximately ¾ to 1 inch thick and laying them in the buttered pans.

Repeat this process with the other half of the dough. Let the rolls rise for 20 to 30 minutes, then bake at 400 degrees (see note below) until light golden brown, about 15 to 18 minutes.

For the frosting, mix together all ingredients listed and stir well until smooth. It should be thick but pourable. Taste and adjust as needed. Generously drizzle over the warm rolls. Go crazy and don’t skimp on the frosting.

Note: My rolls don’t work for me at 400 degrees anymore. I now bake them at 375 degrees.

Tuesday, March 9, 2010

Cowboy Cavier

This looks VERY similar to the Cowboy Dip post. I need to try that recipe! This is a slightly different version,...both probably equally as yummy!

Title: Cowboy Cavier

Deliciously delicious Bean Dip

-4 Avacados
-4 Roma Tomatoes
-4 Green Onions
-1 can Black beans
-1 can Black Eyed Peas
-1 Can ShoePeg Corn
-1 Pkg. Zesty Italian Dry
-1/4 C Olive Oil
-1/4 C Red Wine Vinegar
-1/4 C Rice Vinegar

Mix all beans and veggies together. Sprinkle dry italian mix over,
pour oil/vinegar mixture over,....Serve with Chips. Delish! -Even
good for a few days after. (The vinegar preserves the

Sunday, February 28, 2010

Mom's Granola

It's about time I posted to this dang blog again! :) I'll do better promise. I recenlty posted this on {the blog that has taken over my life}.

My sweet husband found my mom's homemade granola recipe, made it, and put a big ziplock bag of it in my Christmas Stocking {yes he has his adorable moments}! My bag was devoured by many in about one day. I have been craving it ever since. I knew I had to make, and share, my mom's famous granola recipe. Put your own twist on it and add whatever ingredients your family likes.

It is as delicious as it looks.

Mom's Homemade Granolagranola1


-12 C Quick Cooking Oats

-1/2 C Flour

-1 T Cinnamon

-1/2 t Nutmeg

-4 C Random dry ingredients (I use raisins, coconut flakes, sunflower seeds, slivered almonds, small chocolate chips, peanut butter chips.)

-1 C Vegetable Oil

-1 C Honey


{I like to buy all of my dry ingredients from the bulk section of my grocery store, making this healthy treat inexpensive}



Preheat oven to 350 degrees. Mix all of the ingredients but oil and honey. Mix oil and honey and microwave until hot. Pour oil and honey mixture over dry ingredients and mix well. Spread mix over 3 baking sheets and bake until lightly golden brown on top (appx 20 min).granolacooking

Let cool, then break up into chunks.


Sunday, February 14, 2010

Ham Fried Rice

Taken off one of my fav recipe blogs

3 strips bacon, diced
1 large onion, diced
3-4 carrots, diced
1 1/4 cups diced celery
1 green pepper, diced
2-3 cups diced ham
2 cups frozen vegetables of your choice (we like peas and corn)
6 cups cooked rice
2 eggs, well beaten
Salt and pepper to taste

Brown bacon in electric skillet or wok. Drain off most of the grease. Add vegetables and saute until tender. You can add a little water if you need to. Add ham, frozen vegetables, and rice. Cook and stir till heated through. Scoop the mixture to the side and add the eggs to the empty part of the skillet. Cook and stir till they start to cook. Stir into the rest of the rice mixture. Season to taste. Serve with soy sauce if desired.

Wednesday, February 10, 2010

Broccoli Beef

3 T low-sodium soy sauce
3 T fat free italian dressing
1 1/2 t cornstarch
1 T minced garlic
1 1/2 t ground ginger
1 1/4 lb pounds round steak, cut into strips
9 cups water
7 1/2 cubes beef bouillon
6 oz linguine pasta, uncooked
3/4 c fat free beef broth
1 1/2 c fresh mushrooms, sliced
3/4 c sliced green onions
1 1/2 lbs broccoli, seperated into florets

1. In a shallow glass dish or bowl, stir together the soy sauce, Italian dressing, cornstarch, garlic and ginger. Place steak strips in the mixture to marinate for 15 minutes.

2. While the beef is marinating, combine the bouillon cubes in water in a large saucepan. Bring to a boil, and add pasta. Cook for about 8 minutes, or until al dente. Drain.

3. Heat a large skillet over medium-high heat. Remove beef from marinade with a slotted spoon, and place in the hot skillet. Discard marinade. Cook beef, stirring constantly for 2 to 3 minutes, or until mostly browned. Stir in the beef broth, mushrooms and green onions, reduce heat to medium-low, cover, and simmer for about 5 minutes. Remove lid, add broccoli, and cook until broccoli is bright green and tender but still crisp. Add drained linguine, toss, and serve.

Sunday, November 1, 2009

Bacon Cheddar Ranch Dip

This recipe was a hit at a recent Halloween Party.

1 C mayonnaise
1 C sour cream
1 (1 oz) package ranch flavored salad dressing and seasoning mix
1 1 /2 c cheddar cheese, grated
1/2 c bacon, cooked and crumbled or shredded into small pieces

In a small bowl, combine mayonnaise, sour cream and seasoning mix; whisk to combine. Fold in cheddar and bacon. Refrigerate for at least 2 hours. Serve with assorted fresh vegetables or corn chips, if desired.

Wednesday, October 14, 2009

Sleeping in Omelet (Taken off Pioneer Woman site)

6 onion rolls
1 cup grated cheddar cheese
1 1/2 sticks (3/4 c) butter
1 8-ounce pkg cream cheese
10 eggs
2 cups milk
1/2 tsp dry mustard
dash of cayenne pepper
1/2 tsp salt
1 tsp chopped chives

Generously butter a 9 x 13 baking dish. Tear onion rolls into chunks and place them in the bottom of the baking dish. Sprinkle with cheddar cheese, then tear cream cheese into small pieces and place over the top. Cut 1 1/2 sticks butter into pats and place over top.

Mix remaining ingredients and pour over the top of dish. Cover and refrigerate over night.

The next morning, bake at 325 degrees, covered, for 45 minutes. Then remove foil and continue baking at 350 for 10-15 minutes.

Eat. Faint. Repeat.