Whole Wheat 30 Minute Cinnamon Rolls

I was a little skeptical when I first found this recipe. I found it on halfbakedharvest.com. I changed a few things she did, but I think they turned out really good. Without my kitchenaide I get tired of kneading dough...I was excited this recipe required no kneading. It seriously was 30 minutes from start to finish. :)

Ingredients:

Dough:
3 cups flour (2 cups whole wheat 1 cup white)
2 Tbsp. brown sugar
2 tsp. baking powder
1/2 tsp. salt
1 1/2 cups buttermilk

Filling:
melted butter (you choose how much)
1/2 cup brown sugar
1 Tbsp. cinnamon

Cream Cheese frosting

Instructions:
Preheat oven to 375 F. Spray muffin tin with cooking spray. (You could probably make them on a jelly roll pan or something else, but I followed her suggestion)

To make the dough place the flour, brown sugar, baking powder, and salt in a medium sized mixing bowl. Stir in the buttermilk until a dough ball forms. Turn out onto a heavily floured surface (make sure there is plenty of flour, the dough can be pretty wet). Roll out into a rectangle and proceed like normal cinnamon rolls. Bake for 12-14 minutes or until browned. Spread icing on top and enjoy! :)

Tortillas

I LOVE this recipe. I have tried a few different recipes for tortillas and they never turn out right. I got this recipe from a friend in Ann Arbor. They turn out perfect if you put the dough in the refrigerator for a while before cooking them. Lately I have been making a lot of dough and putting it in the fridge. Whenever we need tortillas I just use some of the dough and put the rest in back in the fridge. Here is the recipe.

Servings: 32

5 cups flour (1/2 whole wheat if you want)
1/3 cup shortening
1 tsp. salt
1 tsp. baking powder
2 cups water

Combine everything except the water. Knead together with hands or beaters until well mixed. Add about 2 cups warm water until dough sticks together and will not stick to hands. Divide into egg size balls, roll out, throw to stretch. Cook in cast iron or heavy aluminum dry pan, hot and quick. Do not over cook.

For (15) tortillas use:
3 cups flour
3 Tbsp. shortening
1/2 tsp. salt
1/2 tsp. baking powder
1 cup water

Cranberry Chicken

This chicken dish provides another great option for fresh cranberries. It has just the right blend of sweet and savory, with a slight tang from the Dijon mustard. Serve with wild rice and a green vegetable for a perfect meal.

Ingredients

1 Tablespoon cooking oil
4 boneless, skinless chicken breast fillets
1 cup sweetened dried cranberries
1/2 cup apple juice
1/2 cup chicken stock
1/4 cup all-purpose flour
1/2 teaspoon Kosher salt
1/2 teaspoon coarse-grind black pepper
1 Tablespoon Dijon mustard

Related: 23 creative cranberry recipes to bust out this Thanksgiving

Directions

1. Combine cranberries, apple juice and chicken stock in a small bowl. Set aside.

2. In a gallon-sized plastic bag with zip top, mix flour, salt and pepper. Toss chicken breasts into bag and shake well until each breast is coated evenly with flour.

3.Heat oil in a medium skillet over medium-high heat. Once oil is hot add chicken and cook for 5 minutes each side. Remove chicken to a plate and keep warm.

4. Pour soaked cranberries with juice and stock into the hot pan, reduce heat to low and scrape up any browned bits on the bottom of the pan. Stir in mustard and add chicken back into pan.

5. Cook for another 8-10 minutes or until chicken is no longer pink and sauce has thickened. Serve chicken with sauce atop.

- By Anne Coleman

Banana Bread Pancakes

3 cups all-purpose flour
½ cup sugar
1½ Tbsp firmly packed brown sugar
2½ tsp baking soda
2 tsp ground cinnamon
½ tsp salt
5 ripe bananas, mashed
(2 - note below) 1 cup buttermilk
¼ cup butter, melted
Pancake syrup

Stir together flour, sugar, brown sugar,
baking soda, cinnamon, and salt in a large
bowl. Whisk together banana, buttermilk, and
melted butter; add to flour mixture, stirring just
until combined. Spray griddle or large nonstick
skillet with cooking spray; preheat to medium
heat. Drop batter by ¼ cupfuls onto griddle.
Cook until bubbles form on tops of pancakes
and edges look dry; turn, and cook until
browned. Serve with syrup.

These were actually really yummy.  The recipe called for 1 cup of buttermilk, but they were really really thick, so I think it was supposed to actually have 2 because I had to water it down a lot.  Good recipe though.

Slow Cooked Beef Roast

1 Tbsp olive oil
1 (4 lb) beef chuck roast
1 pkg brown gravy mix
1 pkg dry ranch seasoning mix
1 pkg dry Italian seasoning mix
1/2 cup water
1 Tbsp olive oil

Heat oil in a large skillet over medium-high heat.  Add roast, and cook 3 minutes per side or until browned.  Place in a 4-to-6 quart slow cooker.  Sprinkle with gravy mix, ranch and Italian seasoning mixes and 1/2 cup water.  Cover and cook on low 10 hours or until tender.

Creamy ham, Peas, and Ranch Pasta

 1 (16 oz) pkg egg noodles
1/4 cup butter
1 (16 oz) pkg diced cooked ham
1 cup chopped onion
2 cups frozen peas, thawed
1/2 to 1 pkg ranch seasoning
1/2 cup sour cream
1/2 cup shredded Parmesan cheese

Cook Noodles according to package directions.  Melt butter in a large saucepan over medium heat; add ham and onion.  Cook 5 minutes or until onion is tender. stir in peas, and cook until heated through.  Stir in noodles, sour cream, cheese, and Ranch dressing mix to taste.  Stir to combine.

I also added a clove of garlic to the ham and onion.  It turned out really good and was a recipe everyone liked.  It was also really simple.  I probably used about 1/2 of a ranch seasoning packet.

The Best Banana Muffins, no egg

Banana Muffins

 

1 ½ c flour

1 c sugar

1 t baking powder

1 t baking soda

½ t salt

¼ c vegetable oil

¼ c milk or non-dairy milk

3 medium mashed bananas

1 t vanilla extract

Using a stand mixer or electric hand mixer, blend the bananas until smooth.  Add oil, milk and vanilla mixing until combined.  Slowing add in the dry ingredients, while mixing the batter.  Spoon batter evenly into 12 greased muffin tins.  Bake at 375^o for 16-20 minutes.  Cool in muffin tins.  Makes 12 muffins

Creamy Spinach and Chicken Casserole

1 Rotisserie chicken, meat shredded
2 (10 oz) cans cream of chicken soup
1 cup sour cream
1 (10 oz) pkg frozen chopped spinach, thawed and squeezed dry
1 cup shredded mozzarella cheese
2 cups crushed round buttery crackers
2 Tbsp melted butter
1/4 tsp garlic

Discard skin and bones from chicken.  Preheat oven to 350°F.  Spray an 11x7-inch baking dish with cooking spray.  Stir together chicken, soup, and sour cream.  Spread half of mixture over bottom of dish, top with spinach and cheese.  Cover with remaining chicken mixture.  Stir together crushed crackers, melted butter, and garlic powder.  Sprinkle over casserole.  Bake 30 minutes or until hot and bubbly.  Serve over rice. 


Everyone liked this pretty well.  I think next time I would probably double the spinach amount because you could hardly taste it. 

Veggie Tian

Summer Veggie Tian

Ingredients

• 1 Tbsp olive oil
• 1 medium yellow onion
• 1 tsp minced garlic
• 1 medium zucchini
• 1 medium yellow squash
• 1 medium potato
• 1 medium tomato
• 1 tsp dried thyme
• to taste salt & pepper
• 1 cup shredded Italian cheese

Instructions

1. Preheat the oven to 400 degrees. Finely dice the onion and mince the garlic. Saute both in a skillet with olive oil until softened (about five minutes).
2. While the onion and garlic are sauteing, thinly slice the rest of the vegetables.
3. Spray the inside of an 8×8 square or round baking dish with non-stick spray. Spread the softened onion and garlic in the bottom of the dish. Place the thinly sliced vegetables in the baking dish vertically, in an alternating pattern. Sprinkle generously with salt, pepper, and thyme.
   
4. Cover the dish with foil and bake for 30 minutes. Remove the foil, top with cheese and bake for another 15-20 minutes or until the cheese is golden brown.