HOMEMADE CINNAMON ROLLS

 

 

Started my day off with a happy meal. And sitting here in front of the fire with a Cinnamon Roll in my right hand and a warm mug of coffee in the other ....and my fur babies at my feet, I am truly happy. These are super easy when you take a short cut and use store bought frozen dough.

 

 HOMEMADE CINNAMON ROLLS

 1 loaf Rhodes Bread Dough Or 12 Rhodes Yeast Dinner Rolls, dough thawed to room temperature

2 tablespoons butter melted

1/2 cup sugar

1 Tablespoon cinnamon

 

On a lightly sprayed counter, roll dough into a 12×18 inch rectangle. Brush with melted butter. 

 

Mix the sugar, cinnamon, and vanilla in a small bowl and sprinkle over butter.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Roll your dough on an un- floured surface to a 12 x 8 rectangle.

 

 

 

 

 

 

  

 

 

Starting at the longest end (side), roll up tightly and pinch the seam shut.

 

 

 

 

 

 

 

 

 

 

 

 

Slice 2" thick slices and place them in a greased 9" round cake pan about 1/2" apart. Or put them in a 9 x 13 baking pan. Cover rolls with sprayed plastic wrap and let rise until double in size.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Remove wrap and bake at 350°F 15-20 minutes. Remove from pan and brush with icing while still warm.

 

 

Cream Cheese Icing:

7 tablespoons butter, softened

2 ounces cream cheese, softened

2 tablespoons milk

½ teaspoon vanilla extract

1 ½ cups confectioners' sugar, sifted

¼ teaspoon salt

 

Beat together butter and cream cheese with an electric mixer in a large bowl until creamy. Blend in milk and vanilla, then gradually mix in confectioners' sugar and salt until smooth and fluffy. Spread generously over cooled buns.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Note:

If your cream cheese and butter are cold, the mixture won't cream well. Microwave each separately for about 10 seconds so they will be soft enough to work with.

 

 

 

 

 

  

Photography is the property of and copyrighted to Welcome Home.

Turkey Waldorf Salad

 

Tender chunks of turkey (white or dark meat) with granny smith apples, grapes, celery and walnuts to give it the perfect crunch.  Served on crisp buttery club crackers. So good this way but I made enough for later this week to serve on a nice soft buttery croissant or Kaiser roll. I love this salad and it's so easy to make.

Turkey Waldorf Salad

2 cups cooked leftover turkey breast, cubed

1 cup seedless red grapes, halved

1/2 Granny Smith apple, cored and cubed

1/2 cup celery, chopped

1/2 cup walnuts

1/2 cup mayonnaise

1/2 cup vanilla yogurt

2 teaspoons lemon juice

Salt and pepper to taste

 

 

 

Lightly toss turkey with grape halves, apple, celery and walnuts in a salad bowl. Whisk mayonnaise, vanilla yogurt, and lemon juice in a separate bowl. Pour dressing over salad and toss again to coat. Salt and pepper to taste.

 

 

 

Photograph is copyrighted and the property of ©Welcome Home.

Creamy Wild Rice and Turkey Soup

 Creamy Wild Rice and Turkey Soup

This thick and creamy soup is the perfect solution to leftover turkey.  Served with leftover dinner rolls or homemade biscuits, it is the ultimate comfort food! 

Creamy Wild Rice and Turkey Soup

1/2 cup butter, cubed

1 carrot, diced small

2 celery ribs, chopped small

½ cup onion, chopped

1/2 cup all-purpose flour

3 cups chicken or turkey broth

2 cups cooked wild rice

2 cups cubed cooked turkey

1 cup heavy cream

1 cup half and half (half cream/half whole milk)

1/2 teaspoon salt

1/4 teaspoon pepper

In a Dutch oven, heat butter over medium-high heat. Add carrots, celery and onion; cook and stir until tender.

Stir in flour until blended; cook until bubbly. Gradually stir in broth. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened.

Stir in remaining ingredients; return to a boil. Reduce heat; simmer, uncovered, 20 minutes, stirring occasionally.  

For thinner soup add more broth.

Photography is the property of and copyrighted to ©Welcome Home.

Classic Triple Decker BLT Turkey Club

 

I love a good challenge.  Especially one that involves food.  Like trying to fit my mouth around this triple-decker bacon lettuce tomato turkey club sandwich.  I love club sandwiches.  I love how the simplicity of these five things can make such a delicious sandwich!   Good quality mayo, bacon is crisp, turkey is flavorful, and lettuce and tomatoes are fresh. But the best part of the sandwich is the perfectly toasted bread. 

 Classic Triple Decker BLT Turkey Club

White bread

good quality mayonnaise

iceberg lettuce leaves

slices ripe tomatoes

salt and black pepper

slices crispy cooked bacon

thick sliced roasted turkey

frill toothpicks

Toast the bread in a toaster, or under a broiler on both sides. Cut the lettuce leaves in half crosswise and form into neat stacks.  Set aside.

To make a triple-decker club

 On a clean work surface, arrange 3 bread slices in a row. Spread 1 tablespoon mayonnaise over 1 side of each bread slice. Place a lettuce stack on top of the first bread slice, top with 2 tomato slices, and season with salt and pepper to taste. 

Place 2 slices bacon over the tomatoes (broken to fit neatly if necessary) and top with 1/8 of the turkey (without letting any hang over the sides). Season the turkey with salt and pepper, to taste. Repeat with the second bread slice. Carefully place the second layered bread slice on top of the first layered bread, turkey side-up. Cover with the third bread slice, mayonnaise side-down.

Pin the sandwich’s layers together by piercing them with 4 frill picks or cocktail swords through the top bread slice, in 4 places in a diamond-like pattern, all the way to the bottom bread slice. Repeat entire process with the remaining ingredients to form 3 more sandwiches.

Using a serrated knife cut each sandwich, diagonally, into 4 triangular pieces (each piece should be secured in the center with a pick or sword). Serve with potato chips and pickles.

Photography is the property of and copyrighted to ©Welcome Home.