Cinnamon Rolls, Yum!

Ooey, gooey cinnamon rolls!  You just can't resist, at least I can't!  I love unraveling the warm cinnamon roll to reveal the delicious, coveted center piece of doughy goodness.   Soft, moist, buttery, and smothered in cinnamon.  And the best part is the cream cheese icing on top!  Are you ready to eat a cinnamon roll yet?  Well, let's get started! 

I use the dinner roll recipe found in my old Lion House Recipes cookbook.

I place the water and yeast in the bowl of my Kitchen Aid and let it sit for about 5 minutes.  Make sure the water is luke warm...not too hot and not to cold.

The yeast mixture starts out looking like this and after 5 minutes it looks like.....

THIS!

Add the remaining ingredients plus two cups of the flour.  With the dough hook attachment mix until the dough starts to form a ball and flour becomes incorporated.

Add two more cups of flour one at a time, mixing until smooth.  I use medium speed.

Add about a cup more of flour a half cup at a time.  You may not need to use all of it.  The less you use the lighter your dough will be.  When finished kneading place dough in large greased bowl with a towel covering it.  Let rise away from drafts for one hour until double in size.  I place my bowl in the oven with the light turned on.

Grease two large pans.

Now this is where the fun part comes in.  Drizzle a little puddle of oil on a clean counter top and spread all over.

Roll out dough to form a large rectangle (mine is mishapen).

Spread rolled out dough with one stick of butter.  Yes, you heard me right...one stick of Butter!  It seems to work best if I just use my hands.

Generously sprinkle brown sugar all over the butter layer and then sprinkle a layer of cinnamon.

I love pecans in my cinnamon rolls so that's the next thing to add if you'd like.  And then raisins.  My husband isn't a fan of raisins so I put them on just half this time around just to make him happy!

The next part is a little tricky but I know you can do it!  You're going to roll up the dough into a long snake.  Be careful to keep all the goodies tucked in safely and then pinch the long edge of the dough together to seal it.

Cut the snake into 1-2 inch pieces, depending on how thick you want your cinnamon rolls.  For the cinnamon rolls I made today I cut them about 2 inches thick.  Place the rolls in the greased pans and let rise until double in size.

While waiting for the rolls to rise I make the yummy cream cheese frosting.  You will need:

8 oz cream cheese, softened

2 C powdered sugar

1 tsp vanilla

1 TBSP milk

Combine all ingredients and blend on low speed so the powdered sugar doesn't poof in your face.

When rolls have risen bake in a 400 degree oven for 8-10 minutes.  Every oven cooks differently so keep an eye on them!  After removing from oven frost rolls while still warm.  

Hey everybody...the cinnamon rolls are ready!!!  Come and get 'em!

Something's Fishy

So it's been a while since I posted a Sunday dinner menu.  It's not that we haven't eaten Sunday dinner, I just have been a little busy focusing on other things.  This post was a menu from a few weeks ago.  We had Tilapia, which is seriously one of Easton's favorite meals.  He loves the cheesy, Parmesan sauce that smothers the fish.  The topping pretty much camouflages the fact that you are even eating fish.  Don't tell anyone they're eating fish and I am sure they will gobble it right up!

Parmesan Tilapia (Recipe below)

Fresh Green Beans

Rice-A-Roni (out of a box, haha!)

Warm Dinner Rolls

Dessert:  Amazing Coconut Pie (Recipe below)

Parmesan Tilapia

I actually got this recipe from my cousin, Cindi.  I'm sure she doesn't even remember but a long time ago a put a request out on facebook for some new fish recipes and she posted this one and said that her kids love it.  I tried it and it's definitely a good way to get the kiddos to try fish because Tilapia is a very mild tasting fish. I have tweaked it over time but this is pretty much the basic recipe.

In a bowl combine:

1/2 C Parmesan (out of the green can)

1/4 C butter, softened

3 TBSP mayonnaise

2 TBSP lemon juice

1/4 tsp pepper

1/8 tsp onion powder

1/8 tsp celery salt

2 pounds tilapia fillets (or however many you need)

Spray a foil-lined pan with Pam and place fish filets.  Broil for 3 minutes.  Flip fish over and broil another 3 minutes.  Flip over again.  Spread fish with Parmesan/mayonnaise mixture.  Broil about three minutes until bubbly and golden brown.  At this point you may serve the fish but my husband, Stephen likes his a little crisp on top so I add some Panko bread crumbs that have been mixed with melted butter to the top of the fish and broil until the crumbs are toasty, golden brown.

Warm Dinner Rolls

These are Easton's favorite rolls of all time and they are so easy.  I buy the big bag of frozen rolls, like Rhodes rolls except we don't have those out here in Georgia.  I just buy the Kroger brand and it works just swell.  I grease the pan with butter.  Dip the tops of the frozen rolls in melted butter and place in pan.  Cover with saran wrap and allow to rise, about 5 hours.  Bake at 400 degrees for 7-10 minutes.  Keep an eye on them so they are a nice golden, brown.

Amazing Coconut Pie

This pie is from my childhood!  It was our go-to pie when we needed a quick Sunday dinner dessert.  My mother always had me make it while she got the rest of the dinner ready.  I love to serve it while still warm from the oven with a raspberry sauce on top with a dollop of sweetened whipping cream.

In a blender combine the following:

2 C milk

3/4 C sugar

1/2 C Bisquik

4 eggs

1/4 C butter

1 1/2 tsp vanilla

Blend on low for 3 minutes.  Pour into greased 9 inch pan. 

 Let stand for 5 minutes.  Then sprinkle with 1 Cup coconut.  Bake at 350 degrees for 40 minutes.  Serve warm or cool.

For the raspberry sauce I pour one bag of frozen raspberries in a pan and heat on low, stirring occasionally until heated.  Add a scoop of powered sugar to sweeten, stirring to dissolve.