Saturday, September 18, 2021

Cherry Cream Cheese Rolls



The best weekend mornings are the ones that start with the smell of cinnamon floating through the house. Makes getting out of bed so much easier. These Cherry Cinnamon Rolls are filled with cinnamon, cream cheese and cherry pie filling with a creamy icing. Oh my goodness.
    Cherry Cream Cheese Rolls

1/2 cup warm water
2 teaspoon instant yeast
1/3 cup sugar
1/2 cup milk
1/3 cup melted butter
1 teaspoon salt
2 eggs
4 ¼ cups flour (more if needed)


8 oz cream cheese, softened to room temperature
3/4 cup powdered sugar
1 cup cherry pie filling


1/3 cup reserved cream cheese mixture
1/2 cup powdered sugar
1-2 teaspoon milk
splash of vanilla

Combine warm water, yeast and sugar in a large mixing bowl. Beat in milk, melted butter, salt, eggs, and 1 cup of the flour. Beat till smooth. Add enough flour to make a soft dough. Knead till smooth. Let dough rest for 5 minutes while you prepare the filling.

Beat cream cheese till soft and fluffy. Add 3/4 cup powdered sugar and beat till smooth. Set aside about a third cup of the cream cheese filling. 

Roll out dough on a greased counter to a rectangle about 10” x 15". Spread on the cream cheese mixture, then the pie filling. Roll up and pinch the edge to seal. Cut log into 12 slices and place in a well-greased 9” x 13" pan. Cover tightly with plastic wrap and place in the fridge.

Add the 1/2 cup of powdered sugar, milk, and vanilla to the reserved cream cheese mixture. Beat till smooth, adding enough milk to get a thin glaze. Then place icing in a ziplock bag in the fridge.

Let rolls chill in the refrigerator for 8-10 hours or overnight. Remove rolls and bag of icing from the fridge. Place the rolls in a warm spot and let them rise till doubled (about an hour.)


Bake at 350° for 30-35 minutes, or till done in the middle. You may need to cover them with foil to prevent over-browning.


Cut a corner in the zip lock bag and glaze rolls while still warm.


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Saturday, September 11, 2021

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.

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Friday, August 13, 2021

Pineapple Upside Down Cake


My Mom made a Pineapple Upside Down cake every Easter with her big pineapple glazed ham. They just seemed to go perfectly together.  Who doesn’t love this super moist delicious cake?  I love the combination of caramel and pineapple and that little cherry on top makes it just perfect.  Oh sure, I could make this homemade from scratch….but why bother. If you put a homemade cake and one made from a cake mix in front of me, I couldn’t taste the difference!  And this easy pineapple upside-down cake takes less than 15 minutes to put together!  The big dilemma?  Do you serve it with whipped cream or ice cream?

Pineapple Upside Down Cake

1/4 cup unsalted butter melted
1 cup packed light brown sugar
1 20-ounce can pineapple rings, save the juice!
maraschino cherries
1 15.25-ounce box yellow Super Moist cake mix
1/2 cup vegetable oil
3 large eggs
1/2 teaspoon vanilla

Preheat  oven to 350 degrees (or 325 if you’re using a dark pan). Pour the melted butter into the bottom of a 13-by-9-inch baking pan. (I made two smaller ones here). Sprinkle the brown sugar over the butter in an even layer.

Drain the pineapple rings, reserving the juice for the cake. Arrange the pineapple over the brown sugar and place a cherry in the center of each pineapple slice. Arrange additional cherries around the slices if desired; lightly press the cherries and pineapple into the brown sugar.

Measure out 1 cup of the reserved pineapple juice (if you don’t have enough add a little water to make a cup). Combine the juice, cake mix, vegetable oil, eggs, and vanilla in a large mixing bowl and beat with an electric mixer set to medium speed for 2 minutes, until batter is smooth.

Pour the batter into the pan and gently smooth the top. Tap the pan on the counter a couple of times to eliminate air bubbles, then bake about 40 minutes, until a toothpick inserted into the center of the cake comes out clean. 

Remove from the oven and quickly run a knife around the edge of the pan.  You want to remove the cake from the pan quickly.


Place a large serving platter or cutting board on top of the pan and flip them both over. Let the cake pan sit on the platter or cutting board for 5 minutes, then carefully remove. Cool cake for 30 minutes, then serve.

Cake will last loosely covered in the fridge for up to 2 days.
Bake until a toothpick inserted into the center of the cake comes out clean. 

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