Cinnamon Rolls

adapted slightly from Our Best Bites

Dough
1 cup milk
4 Tablespoons butter, cut into chunks
3¼ - 3½ cups all-purpose flour, divided
2¼ teaspoons instant yeast
1 Tablespoon dough enhancer
¼ cup white sugar
½ teaspoon salt
1 egg

Filling
1 cup brown sugar, packed
1½ tablespoons ground cinnamon
½ cup butter, softened

Icing
1½ cups powdered sugar
2 Tablespoons melted butter
½ teaspoon vanilla
1-2 Tablespoons milk

Dough: Place ½ cup milk in a microwave safe bowl. Heat on high for 1 minute. In a tall bowl, place yeast and a pinch of sugar; pour hot milk (but not scalding) and stir with small whisk. Set aside to let proof. In another bowl, combine ½ cup milk with 4 Tablespoons butter; heat to slightly melt butter. Set aside. In the mixing bowl of a Bosch whisk together 2 cups flour, dough enhancer, white sugar, and salt. When milk mixture has cooled to warm (not hot) and yeast mixture has proofed, add them to the flour mixture along with the egg while the beater (paddle attachment) is running. Beat until well combined, about 1 minute. (Switch to the dough hook now.) Add remaining flour only until dough barely leaves the sides of the bowl. It should be very soft and slightly sticky. Continue to let the dough knead for 5 minutes. Turn dough out onto a floured surface and let rest for about 10 minutes while you make the filling.

Filling: make sure butter is softened well. Mix with brown sugar and cinnamon.

Assembly: Roll dough into a rectangle about 12 x 14 inches. Spread brown sugar mixture (it will be slightly thick, you might have to "crumble" it) over the surface and use your fingers or the back of a spoon to gently spread around. Roll up from the longer side of the rectangle and pinch edges closed. Score the roll into 12 equal pieces and then cut into rolls. Place in a 9 x 13 pan that has been sprayed with cooking spray. Cover pan with a clean towel and let rise in a warm place for about 30 minutes. In the meantime, preheat oven to 350ºF.

When rolls have finished rising, bake for 15-20 minutes or until light golden brown. Spread with icing while still warm. Makes 12 rolls.

No-Bake Peanut Butter Squares

Boy were these good!
adapted from Betty Crocker


2 cups powdered sugar
1 cup butter, softened
1 cup creamy peanut butter
1 teaspoon vanilla
2 3/4 cups graham cracker crumbs (36 squares)
½ cup coarsely chopped graham cracker pieces
2 cups semisweet chocolate chips
¼ cup peanut butter

Line square pan, 9x9x2 inches, with aluminum foil, leaving 1 inch of foil overhanging on opposite sides.

Mix powdered sugar, butter, 1 cup of peanut butter and the vanilla in large bowl. Stir in cracker crumbs and pieces (mixture will be a little stiff). Press in pan.

Heat chocolate chip and ¼ cup peanut butter over low heat, stirring frequently until smooth. Spread over crumb mixture. Cover and refrigerate about 1 hour or until chocolate is set.

Remove from pan, using foil to lift. Fold back foil; cut peanut butter mixture into 36 (small!) squares. Refrigerate uncovered about 2 hours or until firm. Cover and refrigerate any remaining squares.

*If you want to double this, please don't try putting the entire thing into a 9x13 pan. MUCH too thick and rich. Try sharing between a 9x13 and an 8- or 9-inch square pan.

Breaded Zucchini Fingers

Delicious! This is what my dad requested for Father's Day dinner. This is it - he didn't eat anything else.

2 eggs
½ cup dried breadcrumbs
½ cup parmesan cheese
2 teaspoons fresh basil, chopped
½ teaspoon dried oregano
¼ teaspoon garlic powder
1/8 teaspoon salt
4 medium zucchini
non-stick cooking spray
marinara or ranch sauce, for dipping (optional)

Preheat oven to 400ºF.

Prepare baking sheet with heavy spray of non-stick cooking spray, or use a Silpat liner.

Beat eggs in shallow bowl; set aside.

Mix together dry ingredients in another shallow bowl; set aside.

Cut zucchini into fingers (cut zucchini in half width-wise, then cut each half into 4 sticks).

Dip zucchini into egg substitute, then roll in bread crumbs, coating thoroughly.

Place on baking sheet.

Lightly spray tops of zucchini with non-stick spray.

Bake at 400ºF for 8 minutes; turn with spatula, then bake 7-8 minutes more, or until crispy and golden.

Serve with marinara or ranch dipping sauce, if desired.

Lemon Pie Poke Cake

Created from recipes on Betty Crocker, Our Best Bites and my imagination. It needs a better name, though, because the cake is MUCH better than the name implies!

Tip: Bake cake/s and assemble with filling the night before, then mix the frosting and decorate the cake a few hours or so before serving.

Cake:
1 box white cake mix
1 cup all-purpose flour
1 cup granulated sugar
3/4 tsp salt
4 egg whites
1 1/3 cups water
2 Tablespoons vegetable oil
1 cup sour cream
2 tsp vanilla extract (use clear vanilla if you want a pure white cake)

Mix all dry ingredients with a whisk, then add wet ingredients. Beat for two minutes until fluffy. Bake as directed on box.** Cool 5 minutes, while mixing up filling, then poke holes (¼-inch to ½-inch in diameter) almost to bottom of cake every ½-inch or so, wiping handle of poking spoon occasionally to reduce sticking.

Lemon Filling:
1 can (14 ounces) sweetened condensed milk
¾ cup whipping cream
½ cup lemon juice
1 teaspoon lemon zest
5 drops yellow food color

In medium bowl, stir together all ingredients. Pour over warm cake; spread evenly over surface, working back and forth to fill holes. Some filling should remain on top of cake. Refrigerate 1 hour. (Double amounts if doing a layer cake - will have some left over. Great to make filled cupcakes with, as seen on Our Best Bites.)

Frosting:
6 Tablespoons flour
1 cup whole milk (can use lower-fat if desired)
1 cup butter
1 cup granulated sugar
2 teaspoons clear vanilla extract
2 teaspoons lemon extract

Whisk together flour and milk. Heat in small sauce pan on medium heat. Whisk continuously until it starts to thicken. Let it cook, while stirring until it looks like pudding before it's set (you should be able to see the bottom of the pan when you stir it). Even though it’s thick, push it through a mesh strainer (use the whisk to push it through) and then let it cool completely to room temp. Be sure it is completely cool or it will melt the butter and you’ll have runny frosting. In an electric stand mixer, beat the butter and sugar for a minute or two until well combined and fluffy. Use the whisk attachment on your stand mixer. While beating, add in the thickened milk mixture, lemon and the vanilla. Beat on the highest speed you can (without it spitting all over the kitchen) for 7-9 minutes. If needed (if it’s not velvety smooth and fluffy), beat for another few minutes. Store at room temperature until ready to frost cake. (View tutorial on Our Best Bites for great pics.)

Garnish, if desired:
Fresh strawberries
Blueberries

Garnish with fruit as desired. Store loosely covered in refrigerator.

**Can make as a thick 9x13-inch cake, or can make as a double-layer round/square with batter left over for 10 cupcakes! If doing two layers, will have to poke first layer and pour filling over, then spread extra filling on top (may want to double the filling amount depending on your preference) of that layer before placing second layer on top. Poke that layer and then pour filling over top, then refrigerate until ready to make and spread frosting as desired.

Green Chile Chicken Enchiladas

adapted slightly from Kristyn Merkley...
Delicious!

Green Chile Chicken Enchiladas

2 cups cooked and shredded chicken
1½ cups shredded Monterey jack cheese, divided usage
1½ cups shredded Cheddar cheese, divided usage
19 ounces green chile enchilada sauce
½ cup sour cream
another ½ cup sour cream
8 corn tortillas
4½ ounces chopped green chiles

1. In a small bowl, combine chicken, 1 cup MJ cheese, 1 cup Cheddar cheese and green chiles.

2. In a small skillet, bring enchilada sauce to boil. Remove from heat. Stir in first ½ cup sour cream.

3. Dip each tortilla into heated sauce for a few seconds to soften. Do not dip for more than 4-5 seconds, or tortilla will fall apart.

4. Spoon ¼ cup of chicken mixture and 2 Tablespoons sour cream down center for each tortilla. (Best tip from Kristyn: put the sour cream in a sandwich bag and cut the bottom corner off, making it easier to squirt right down the center.)

5. Roll the tortilla and place seam-side down in baking dish. (I can fit 7 or so enchiladas - tightly - in one of those square aluminum pans from the grocery store, which is great to give away!)

6. Pour remaining heated enchilada cream sauce over top. Sprinkle with remaining ½ cup MJ cheese and ½ cup Cheddar cheese.

7. Bake 20 minutes at 350ºF. Makes 4 servings.

Chicken Tikka Masala

adapted from two recipes (one from Pastor Ryan on PW's site, and one from a book).

Chicken:
1 cup Fagé yogurt
2 Tablespoons lemon juice
2 teaspoons cumin
1/2 teaspoon cayenne pepper
2 teaspoons black pepper
1 teaspoon cinnamon
1 teaspoon salt
2 teaspoons freshly grated ginger
1 1/2 pounds thawed chicken breasts, cut into bite-sized pieces

Combine all ingredients in a gallon-sized Ziploc bag. Seal and knead together in bag. Marinate at least an hour; preferably overnight or all day. After marinating, removed chicken from bag. Grill or broil chicken until cooked through. Try to remove as much marinade as possible before cooking (feel free to give it a QUICK rinse if needed), in order to cook chicken evenly. No need to save marinade.

Sauce:
1 Tablespoon butter
2 cloves garlic, minced
2 teaspoons ground coriander
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon garam masala
1/2 teaspoon salt
1 teaspoon sugar
8 ounces tomato sauce
1 cup whipping cream

Melt butter in a large skillet. Add garlic. Cook 1 minute. Add coriander, cumin, paprika, garam masala and salt. Add tomato sauce and cover skillet. Simmer 15 minutes, then add cream and simmer until sauce thickens (about 5 minutes). Add cooked chicken to sauce; simmer an additional 5 minutes. Serve over rice (below).

Rice:
2 cups Basmati rice
4 Tablespoons butter
1 teaspoon salt
1 Tablespoon turmeric
4 cups water
1-2 cups frozen peas

Add all ingredients except peas to a rice cooker, turn on and walk away (or go make your sauce!). When cooked, stir in your frozen peas and re-cover, allowing the hot rice to cook the peas.

Serve with naan bread, if accessible!