Thursday, October 26, 2023

10 Minute Cinnamon Rolls

10 Minute Cinnamon Rolls


Want to make delicious cinnamon rolls but just don’t have time for all that mixing and kneading and rising?  You can make the easiest, most scrumptious cinnamon rolls in just ten minutes or less thanks to one of my favorite shortcuts!  And no Yeast! 

10 Minute Cinnamon Rolls

1 puff pastry sheet (9 x 9), thawed
2 tablespoons melted butter
1 tablespoon ground cinnamon
 cup light brown sugar

Preheat oven to 400 degrees. Line a small baking sheet with parchment paper.



Unfold the puff pastry on a lightly floured surface. Roll it out to a a 9x9 square. Brush the butter all over it from edge to edge. Next, sprinkle cinnamon over the butter from edge to edge followed by the brown sugar. 


Press it down lightly with the palm of your hands to help it adhere to the butter. Roll up the dough tightly into a log it up. It’s optional but I like to refrigerate mine for 20 minutes.


Using a sharp serrated knife, slice into 8 equal pieces. I like to slice the entire roll in half and then slice each half in half again. Then slice those pieces in half and so on to get equal pieces.  Lay the pieces on the parchment paper, barely touching. Bake in preheated oven for 16 minutes until golden.


4 oz (half a brick) cream cheese, softened
1cup butter, softened
1cups powdered sugar
1teaspoons whole milk
1teaspoon vanilla

In a mixing bowl, beat frosting ingredients until well mixed. Frost warm rolls. I like to pip my icing on but you can spread. Remove rolls from pans and serve. Store leftovers in refrigerator.


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Sunday, October 22, 2023

Blackened Chicken Alfredo

Blackened Chicken Alfredo 














Absolutely delicious.  I am not a fan of Cajun food and I’m not crazy about any dish that is too spicy.  But this is not at all like that.  This is restaurant quality dish with tender bites of chicken in a creamy incredible thick sauce with just a touch of seasoning to give it the right blend.  You will love this recipe! 


Blackened Chicken Alfredo


1 tablespoons olive oil

2 tablespoons butter

3 cloves garlic, chopped

2 boneless skinless chicken breasts

1 tablespoon Zatarain’s blackened seasoning

2 cups heavy whipping cream

4 cups penne pasta, cooked and drained well

1 cup Parmesan cheese

1 cup mozzarella cheese 

¼ cup fresh parsley


Lay out chicken breasts on a plate and brush with melted butter.  Then season to taste with salt, pepper, and blackened seasoning. 























Melt butter and olive oil in skillet over medium high heat. Add seasoned chicken to skillet and fry 3-4 minutes on each side. Remove from skillet and transfer to a plate. Cut chicken into 1-inch cubes and set aside.  You can also grill chicken if desired.



























In the same skillet, add garlic and cook, stirring constantly until it just starts to brown. Watch it as garlic burns easily.  Add the cream, and stir until it begins to thicken.  



















Add the cooked pasta, stirring until evenly mixed.  Add in the cubed chicken and Parmesan cheese stirring until cheese melts and pasta is coated with the sauce.  Pour entire mixture into a 9 x 13 baking dish.


















Sprinkle mozzarella cheese all over the top and bake for about 15 minutes or until cheese is melted. 







Sprinkle on parsley and serve. 


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Monday, October 16, 2023

Apple Cake with Cinnamon Butter Cream Frosting

Apple Cake with Cinnamon Butter Cream Frosting













Baking is good therapy for me so, when I'm feeling anxious or worried, the best way to get past it all is to go into the kitchen and either bake one of my Mom’s recipes or create one of my own. This is one I made up as I went along and thought you might like it. It turned out delicious with layers of different textures and flavors. The cake is light and airy and the filling is out of this world good! I filled it with a cinnamon buttercream and topped it with some pie filling and a buttery crumb topping. Take it one more layer and drizzle salted caramel on top! Wow is right!













    Apple Cake with Cinnamon Buttercream Frosting


2 (21-ounce) cans apple pie filling

4 large eggs

1 (16.5-ounce) box yellow cake mix


Preheat the oven to 350 degrees. Prepare a spring form pan with cooking spray or brush with butter. Set aside. 


In a medium bowl, combine the eggs and 1 can apple pie filling. Use an electric mixer to stir until the apples are slightly broken up. Alternatively, you can mix by hand, using a large spoon to break up the apple chunks. 






















Add the cake mix and stir until there are no visible chunks of dry flour. Take care not to over mix, or the cake will turn out dense.  Pour the batter into the prepared spring form pan(s) and bake for about 30 to 35 minutes, until the golden brown and a toothpick inserted into the center of the cake comes out clean. Remove the cake(s) from the oven and let cool on a wire rack.


   Cinnamon Buttercream


1/4 cup unsalted butter room temperature 

1/4 teaspoon vanilla extract 

2 teaspoons cinnamon 

1 cup confectioners’ sugar 

1 -2 tablespoons heavy whipping cream 

Carmel for drizzling 


Add butter, vanilla, cinnamon, confectioners’ sugar and 1 tablespoon in heavy cream to a bowl. Using a handheld mixer, mix slowly to incorporate all ingredients. If frosting seems too thick add remaining heavy cream. Turn mixer on high and mix for 1-2 minutes or until frosting is lighter and fluffier. (You want frosting to be a spreadable consistency.)























Place the first layer of cake on cake stand.  Spread the buttercream all the way to the edges. Place the other layer of cake on top and press down slightly so the buttercream is visible on the sides. Repeat with next layer but not the top. You can leave the buttercream as is or smooth it out with an offset spatula. 


For top layer, spread some apple pie filling from the other can. This will allow your crumb topping to stick. You will have leftover pie filling.


     Crumb Topping

1/3 cup brown sugar, packed

1/2 teaspoon ground cinnamon

4 tablespoons unsalted butter, melted

2/3 cup plus 1 tablespoon all-purpose flour

Combine brown sugar and cinnamon in a small bowl. Pour in     melted butter and stir in. Add flour and stir until evenly combined. The mixture should be forming crumbs and hold together when pinched. Sprinkle on top of cake.       













NOTE:  Add another layer of decadence by sprinkling with powdered  sugar or drizzle salted caramel on top and allow it to run down sides.

NOTE:  You can make this recipe with regular spring form or 9 inch cake pans or mini spring form pans, which is what I used.  It will make one regular layer cake or 2 small ones, and if you decide on the smaller cake, you will have batter left over for cupcakes! 














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Sunday, October 15, 2023

Homemade Pot Roast with Savory Gravy
















I woke up thinking about pot roast! There is nothing in this world better than a pot roast cooking all day in the Crock Pot with potatoes, carrots and celery along with those caramelized onions and that thick and savory beef gravy. The house is smelling heavenly and I am about to dive in. As soon as my buttermilk biscuits are out of the oven. Will you join me?  Want to see how I make it?

 Homemade Pot Roast with Savory Gravy

 1 (3-4 lb) chuck roast

2 tablespoons olive oil

Salt & pepper to taste

2 envelopes Lipton Beefy Onion Soup Mix
1 cup water 

1 large onion, diced or sliced

16 ounces of beef broth

2 tablespoons cornstarch

Pat dry the roast and season with salt and pepper on both sides. 












In a large skillet over medium high heat, brown the onions and garlic for about 3 minutes or until translucent and tender.  Move the onions to a plate to add to your chuck roast later. 













Turn up the heat and sear your roast on both sides…about  2 minutes on each side.  Remove from heat and set inside the crockpot.  Add the onions on top.








Add in the celery and the carrots but not the potatoes yet. You will add those later.













Sprinkle both packs of soup mix on top of the roast and pour in beef broth. Make sure you pour on top and all around the sides to coat your vegetables.  Stir in sliced onion.  













Cover with lid. Cook on low for 5 hours and then add your diced potatoes.  Continue to cook for another 3 hours on high until meat is fork tender and potatoes are cooked through. 












Savory Gravy

 6 tablespoons butter

1/2 cup all-purpose flour

3 to 4 cups juices/drippings from roast

1 cup cream

For the gravy, melt the butter in a medium skillet.  Stir in the flour and cook for about a minute until lightly browned. Gradually add 2 cups of beef juices to the flour mixture, whisking vigorously and constantly.  It will begin to thicken. Add in your cream and continue to whisk.  Add more beef juices until you get the desired consistency.














Continue stirring quickly while the gravy comes to a simmer. Let it cook for 1-2 minutes. Season to taste with additional salt and pepper, if needed.












Serve immediately with the pot roast and vegetables (and mashed potatoes, of course!).












And don't forget tomorrow's hot roast beef sandwich!

NOTE:  You can cook on high for about 6 hours if desired.

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