Homemade Cinnamon Rolls

You can use my basic bread recipe with just a few minor changes to make delicious cinnamon rolls.

Ingredients for Dough:

2 Tbsp Butter (use butter, not margarine)

1 ½ Cups Water

4 Cups All Purpose Unbleached Bread Flour

1 tsp Sea Salt

1/4 cup Sugar

2 tsp Yeast

For Cinnamon Filling:

3 to 6 tbs butter 

1/8 to 1/4 cup sugar

Cinnamon to taste

Icing:

1 cup Powdered Sugar

1 tsp vanilla

Drizzle cold water to icing consistency

Directions: 

Combine dough ingredients, in order, in bread maker. Set for dough cycle. 

After first rise roll or pat out dough into a large rectangle on an oiled counter top. Spread softened butter on the dough, sprinkle cinnamon and sugar to taste.

Starting on the long end begin rolling the dough into a log. Cut into 1 inch spirals (cut 12 to do 3 rows of 4 buns) and arrange in a large baking pan (9x12 Pyrex or Cake Pan).

Let rise for 45 minutes.

Preheat oven to 350 and bake for 25 minutes. Cool for 5 minutes and drizzle icing.

YUM!!

I will add some photos soon.

Chicken Cacciatore

Chicken Cacciatore is one of Lanny's favorite dishes.  There are several ways to make it but this is a quick and easy recipe that tastes great!! For our family night dinners I simply double or triple the recipe. INGREDIENTS: 2 cups all-purpose flour for coating 1/2 teaspoon salt 1/4 teaspoon ground black pepper 4 pounds chicken pieces - thighs are our favorite (with skin) 2 tablespoons oil (I use organic olive, palm or coconut) 1 onion, chopped 2 cloves garlic, minced 1 green bell pepper, chopped 1 (14.5 ounce) can diced tomatoes 1/2 teaspoon dried oregano 1/2 cup white wine 2 cups fresh mushrooms, quartered salt and pepper to taste DIRECTIONS: Combine the flour, salt and pepper in a plastic bag. Shake the chicken pieces in flour until coated. Heat the oil in a large skillet (one that has a cover/lid). Fry the chicken pieces until they are browned on both sides. Remove from skillet. Add the onion, garlic and bell pepper to the skillet and saute until the onion is slightly browned. Return the chicken to the skillet and add the tomatoes, oregano and wine. Cover and simmer for 30 minutes over medium low heat. Add the mushrooms and salt and pepper to taste. Simmer for 10 more minutes. We like it served over spaghetti, but you can use egg noodles, ziti, even rice. If you want a really quick and tasty meal just boil the chicken until tender (instead of frying) and continue with the recipe. You can use boneless pieces.

Pizza Casserole

This is absolutely a favorite around our house. I will give you the original recipe first because it sounds great! I just didn't follow it exactly because I didn't really want to layer. I will tell you my changes as we go!! I can tell you that it is the second most requested dish for our family nights...the first is MimiLada's!!

3 Meat Pizza Casserole Recipe

Ingredients:

1 pound Bow Tie Pasta

1 pound Mild Pork Sausage (I put ground beef or sausage in my spaghetti sauce)

1 large Onion, medium size chopped

2 (26 ounce) Jars Spaghetti Sauce (I use my homemade sauce)

1 pound Cubed Cooked Ham (I leave out the ham)

½-1 pounds Of Sliced Pepperoni

3 (8 ounce) Bags Of Shredded Mozzarella Cheese

6 Tbsp Of Grated Parmesan Cheese (not all my gang like the parmesan so I keep it as an add on)

2 Tbsp Chopped Garlic

1 tsp Dried Oregano

Directions: 

Cook pasta in boiling water until al dent é.

Cook sausage (if you are layering), garlic powder and oregano with onions until the juices run clear.

In a lightly greased 9x13x3 inch pan, pour a small amount of sauce to lightly coat bottom.

Layer ingredients in the order listed below.

1st layer-⅓ of the pasta, ⅓ remaining sauce, 1 bag of mozzarella cheese, 2 Tablespoons parmesan cheese, sausage and onions.

2nd layer-½ of the remaining pasta, ½ remaining sauce, 1 bag of mozzarella cheese, 2 Tablespoons parmesan cheese, ham.

3rd layer-all remaining pasta, all remaining sauce, 1 bag of mozzarella cheese, 2 Tablespoons parmesan cheese, all the pepperoni (completely covering the entire top with pepperoni).

Bake at 375°F for 40 minutes.

Let sit for 5 minutes before serving.

Now my SUPER EASY RECIPE...

I usually use about 4 pounds of pasta because I am serving 18 to 20 hungry people. I make at least a gallon of my own spaghetti sauce with either sausage or ground beef. I put a little sauce on the bottom of two 12x17 inch pans, then half my pasta between the two. Mix in the sauce until you have the amount you like on your pasta. I usually put a little more to make up for any evaporation as it warms thru. Cover with cheese and thne put pepperoni on top, as little or as much as you like. We usually overlap it to cover the entire top. Since everything is already cooked I really just bake it until the top is bubbly and the pepperoni is browning a bit, maybe 20 minutes. This usually gives us enough for some leftovers. This dish is great left over and even can be frozen!! You will LOVE it!

It will also stay warm in a 200 degree oven for a couple hours if you want to fellowship before dinner...we often do. I just cover it loosely with foil til we are ready to eat.

Creole Cabbage Recipe (a healthier alternative to cole slaw)

We love cajun food and last night we had some Jambalaya and Creole Cabbage. Everyone LOVES this cabbage slaw and it goes great with fish, barbecue, sloppy joes, etc. So here it is, the recipe for a quick and easy "good for you" side dish.

Creole Cabbage

Cabbage head (green or purple or both) or a bag of already shredded cabbage
Olive Oil
Better Than Bouillon Beef (the old bouillon cubes have too many weird ingredients)
Dried Basil (to taste - start with a tsp)
Dried Thyme (to taste - start with a tsp)
Garlic (1-4 cloves as desired, chopped)
Red Wine Vinegar or Apple Cider Vinegar
Salt & Pepper to taste

Shred the cabbage in a large bowl. Drizzle the olive oil over the cabbage and toss to coat. You can use as little or as much oil as you like, just use enough to allow the spices to stick to the cabbage.
Add the thyme and basil and garlic and toss to mix.

I put about 1/4 cup of vinegar in a little pan along with a tbs of the bouillon and heat just enough to melt the bouillon. Let it cool a minute or two and then pour over the cabbage and toss. Taste it and adjust spices and vinegar to your liking.

If you're using a really good olive oil and the Better Than Bouillon (instead of the dry cubes), this is really a very healthy slaw!!

Enjoy!