Chili Cornbread Cups

 

Chili Cornbread Cups

 

 

 

 

 

 

 

 

 

 

 

 

It's quick and easy and so good!   As a matter of fact, I just made it up.  It's a chilly, rainy day today and the skies are so dark and cloudy.  The perfect day for a big pot of chili!  And what goes great with Chili?  Cornbread!  Well, I didn't have cornmeal... but I did have this can of Pillsbury Cornbread swirls.  And I didn't have the makings for my chili, but I had a can of Wendy's Chili in my pantry... not sure why.  So I turned on the recipe machine and went to work making this quick and simple recipe and it turned out to be the perfect Chili and Cornbread fix!  My cravings are satisfied and it took no time at all! 

 

 

 

 

 

 

 

Chili Cornbread Cups

1-2 cans of Pillsbury Corn Bread Swirls

1 can of Chili, any brand or make your own

Cheddar cheese for sprinkling

Sour cream for garnish

 

 Preheat oven to 350 degrees. Spray a muffin pan with non-stick spray. 

 

 

 

 

 

 

 

 

 

 

 

 

Open the can of Cornbread Swirls and flatten each one.  Make sure you turn it over a couple times to make sure no seams have opened.  

 

 

 

 

 

 

 

 

 

 

 

Push dough into your muffin pan, shaping into a cup.

 

 

 

 

 

 

 

 

 

 

 

 

Bake at 350 degrees for 10-12 minutes or until you see them start to rise and brown lightly. If they start to fill in that's okay. Once you take them out, you can use your finger to push any dough down flat.

 

 

 

 

 

 

 

 

 Remove from oven and add your warm chili, filling them to the top.  

 

 

 

 

 

 

 

 

 

 

 

 

 Sprinkle with cheese and place in microwave for a few seconds to allow the cheese to melt.

 

 

 

 

 

 

 

 

 

 

 

Add sour cream if desired. 

 

 

 

 

 

 

 

 

 

 

 

 

 Photography is the property of and copyrighted to Welcome Home.

Cinnamon Rolls with Heavy Cream

 

Okay… I’m game. I’m always up for a challenge when it comes to cooking.  So, I see this recipe for Cinnamon Rolls that tastes just like Cinnabon and it’s all over the internet.  It said I needed only a can of cinnamon roll dough and some cream and I’m thinking, well wouldn’t that be a soggy mess?  So, I buy a can of Pillsbury Grands Cinnamon Buns and some heavy cream and set off to make these buns.  OMG…better than Cinnabon…. So good!  The cream transforms regular canned cinnamon roll buns into light, fluffy and moist, bakery cinnamon rolls. These deliciously gooey cinnamon rolls are topped with a brown sugar and cinnamon butter before baking and with a luscious cream cheese icing after baking.  Do I need to say more?

 

Cinnamon Rolls with Heavy Cream

1 can of Pillsbury Cinnamon Buns

½ cup heavy cream, room temperature

¼ cup melted butter

½ cup light brown sugar

1 teaspoon vanilla extract 

1 teaspoon ground cinnamon

 

Preheat the oven to 350 degrees.  Spray a baking dish (round or 8 x 8 square) with non-stick cooking spray.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Prepare the cinnamon rolls for baking according the package directions. The rolls are ready to bake as soon as the oven is preheated.

 

 

 

 

 

 

 

 

 

 

 

 

 

Fully preheat the oven to the package directions. Pour the heavy cream on top of and all around the unbaked cinnamon buns. Before you bake them, make the brown sugar cinnamon butter.

 

 

 

 

 

 

 

 

 

 

 

 

Melt the butter and then add the brown sugar, vanilla, and cinnamon until fully combined. Pour on top of each of the cinnamon rolls. 

 

 

 

 

 

 

 

 

 

 

 

 

Bake the cinnamon rolls according to the package directions. I baked these for about 20 minutes or until golden brown all along the outside. 

 

Rolls will double in size and be light and fluffy.

  

 

 

 

 

 

 

 

 

 

Cool the cinnamon rolls for about 10 minutes in the pan. Then remove from pan and cool on baking rack for an additional 20 minutes before icing them with homemade cream cheese frosting. 

 

 

Cream Cheese Frosting for Cinnamon Rolls

¼ cup melted and cooled butter

4 oz. cream cheese, room temperature

1 teaspoon vanilla extract 

1 cup  powdered sugar

 

Make the cream cheese frosting by whisking melted and cooled butter with cream cheese, vanilla extract and powdered sugar until smooth and well combined. Spread generous dollops of the icing on top of each gooey cinnamon roll. Pull a roll out of the pan and enjoy!

 

Store these gooey cinnamon rolls covered in the fridge for up to 2 days. Reheat the rolls by transferring your preferred number of cinnamon rolls to a microwave safe plate and heating in 30 second increments until heated through.

 

 

 

 

 

Photography is the property of and copyrighted to Welcome Home. 

Lemon Sweet Breakfast Rolls

Lemon Sweet Breakfast Rolls

 

 

 

 

 

 

 

 

 

 

 

You can't get much easier than a can of dough and a jar of lemon curd. Oh, and maybe a little icing on top. Serve these warm ...right out of the oven or let them cool and pour my cream cheese frosting all over the top. OMG, so good!   Try my easy Lemon Breakfast rolls!

Lemon Sweet Breakfast Rolls

I can Pillsbury Pizza dough

3/4 cup sugar

1 lemon, zested

4 tablespoons soft, unsalted butter

1/8 teaspoon freshly-ground nutmeg

1/4 cup lemon juice , from 2 lemons

1/2 cup lemon curd

 

Lemon Filling

Using a hand mixer, mix the sugar and the zested lemon for about 20 seconds just to combine the two. Add in the butter and nutmeg and whip until thick and creamy. Slowly add the lemon juice and mix until combined. Set aside.

 

 

 

 

 

 

 

 

 

 

 

 

 

Butter a 13×9-inch baking dish. On a floured surface, roll the dough into a 10 x 15 inch rectangle. Spread the lemon mixture on the dough leaving half inch border. Next, add a layer of lemon curd.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Roll the dough up tightly, starting on the long side and moving from one end to the other and pulling tight as you go. Using a sharp knife, cut the dough in 1 inch to 1 ½ inch increments. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cut the long dough roll into 12 even rolls and place each in the prepared baking dish. 

 

 

 

 

 

 

 

 

 

 

 

Bake the Rolls. Heat the oven to 350 degrees. Place the rolls in the oven and bake for 30-35 minutes, until lightly browned.

 

 

 

 

  

 

 

 

 

 

 

 

 Glaze:

While your rolls are baking, whip the lemon juice, lemon zest and cream cheese until light and fluffy. Add the powdered sugar and blend until smooth and creamy. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Let the rolls rest for a good 10-15 minutes. Spoon the glaze over the rolls. Add more zest if you would like.

 

 

 

 

Photography is the property of and copyrighted to Welcome Home.