Homemade Cinnabon Cinnamon Rolls

Homemade Cinnabon Cinnamon Rolls (this is from my friend Jennifer Edinger)

• 1 (1/4 ounce) package dry yeast

• 1 cup warm milk

• 1/2 cup granulated sugar

• 1/3 cup margarine

• 1 teaspoon salt

• 2 eggs

• 4 cups flour

FILLING

• 1 cup packed brown sugar

• 2 1/2 tablespoons cinnamon

• 1/3 cup margarine, softened

ICING

• 8 tablespoons margarine

• 1 1/2 cups powdered sugar

• 1/4 cup cream cheese

• 1/2 teaspoon vanilla

• 1/8 teaspoon salt

Directions:

For the rolls, dissolve the yeast in the warm milk in a large bowl.

1. Add sugar, margarine salt, eggs, and flour, mix well.
2. Knead the dough into a large ball, using your hands dusted lightly with flour.
3. Put in a bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size.
4. Roll the dough out on a lightly floured surface, until it is approx 21 inches long by 16 inches wide.
5. It should be approx 1/4 thick.
6. Preheat oven to 400 degrees.
7. To make filling, combine the brown sugar and cinnamon in a bowl.
8. Spread the softened margarine over the surface of the dough, then sprinkle the brown sugar and cinnamon evenly over the surface.
9. Working carefully, from the long edge, roll the dough down to the bottom edge.
10. Cut the dough into 1 3/4 inch slices, and place in a lightly greased baking pan.
11. Bake for 10 minutes or until light golden brown.
12. While the rolls are baking combine the icing ingredients.
13. Beat well with an electric mixer until fluffy.
14. When the rolls are done, spread generously with icing.

Easy Blueberry Skillet Biscuits

Recipe: Easy Blueberry Skillet Biscuits
The best Sat am treat or company dish

By: Paula Deen/Amanda Blackstone
(I add even more butter than Paula calls for. The biscuits are much moister this way. Pour extra butter over biscuits before baking.)

Ingredients
2 tablespoons unsalted butter
2 tablespoons light brown sugar
One 12-ounce tube buttermilk biscuits
1 cup blueberries, fresh or thawed frozen
Streusel topping
1/4 cup slivered almonds
1/4 cup granulated sugar
2 tablespoons butter
2 1/2 tablespoons all-purpose flour
1 teaspoon ground cinnamon

Preparation
1. Preheat the oven to 375 F. To make the streusel, combine the almonds, sugar, butter, flour and cinnamon in a food processor and pulse until large crumbs form.

2. In a 9-inch cast iron or other ovenproof skillet, cook the butter and brown sugar over medium heat until melted. Arrange the biscuits in a single layer in the pan; scatter the blueberries over the biscuits and the streusel topping over the berries. Bake until the biscuits are golden and a tester inserted into the center of a biscuit comes out clean, about 30 minutes.

Serving
Allow to cool slightly and serve from skillet.

Chocolate Almond Protein Shake

Chocolate Almond Protein Shake

By: Leslie Ann Quillen

Serves 1

1 scoop chocolate whey protein powder (I use Whole Foods brand Whey Protein)

1/2 c. Unsweetened Vanilla Almond Milk

1/2 c. Skim Milk

1-2 tsp. Good-quality unsweetened cocoa powder (preferably organic)

Combine all ingredients in a beverage shaker or a blender until well-blended. Drink. Go be unstoppable and awesome.

Perfect Poached Eggs

Q’s Perfect Poached Eggs with Toast

By: Leslie Ann Quillen

Serves 1

INGREDIENTS

2 large, fresh, organic eggs

Plastic wrap

Olive oil spray (I used Pam olive oil spray)

Kitchen twine

Small cup or bowl

1 slice of bread (I use Trader Joe’s High Fiber bread or Ezekiel bread), toasted and lightly buttered (butter is optional, but encouraged:)

Sea salt, fresh black pepper, chopped flat leaf parsley (or your herb of choice)

1. Fill a large saucepan with water and bring to a boil.

2. Cut 2 squares of plastic wrap, one for each egg. Place a square of plastic wrap over the bowl and mist lightly with olive oil spray. Crack an egg and tip it into the plastic – don’t break the yoke! Gather the edges of the plastic wrap up over the egg and, getting as close to the egg as possible, twist the plastic and secure with kitchen twine. Repeat with the other egg.

3. If the water has come to a full boil, lower the heat. The water should be simmering slightly, not at a rapid boil. Drop the eggs into the water and set a timer for 4-6 minutes. (I preferred 4 1/2 – 5 minutes because it yielded a more runny yolk, but it depends on how hot your water is and how you prefer your eggs.)

4. While the egg is poaching, prepare 1 slice of lightly buttered toast.

5. When the timer goes off, lift the egg out of the water with a slotted spoon. If the whites are not solid yet, put the egg back in for a few more seconds.

4. Place eggs on a flat surface and carefully cut the plastic around the top. Peel the plastic away and nudge each egg into the slotted spoon and place on the piece of toast.

5. Sprinkle with sea salt, freshly cracked pepper, and chopped fresh herbs. Pierce the yolk with your fork and behold the “liquid gold”!!

You can see more pictures and read more here at Q's Eats.

Crepes

By: Alyssa Evans

Crepes

Melt one stick of butter

Dump into blender:
6 eggs
1 cup of flour
1 1/2 cups milk
1/2 teaspoon salt

Blend on medium and while running add the melted butter. Add a little more butter to that butter pan to melt and have to dip brush into for coating pans.
Heat pans, brush each with butter and put in enough batter to swirl and coat the pan. This takes practice! The first 2 are not usually as perfect. The pans need to be just the right temperature etc.

Category Set Up

It will be necessary to set up categories to file the recipes into. I am using this post to begin to set up categories. You can add other categories, if needed, when you post the recipe.