Chewy Crispy Flat Cinnamon Rolls

I know I said I wouldn't bore you some weird post about how this recipe was given to my family centuries ago and we only make it on special occasions or when someone dies. But I lied. Sorta.  

I recall my mom making cinnamon rolls and then rolling them out flat in more sugar and cinnamon and baking them until the edges were crispy but they were also chewy delicious.  They were way better than her carrot cake. Just sayin.

So the other day I decided to make them and let me say this, they did not disappoint. Crispy outer edges that were also chewy and just the right amount of diabetes for my liking.  

Ingredients:

1 cup sugar
1 to 2 tablespoons cinnamon
4 cinnamon rolls

I didn't make my own dough, because time.  So I used the Rhodes frozen cinnamon rolls. I did a quick thaw method (preheat oven to 175°, turn off and place frozen rolls on a baking tray and leave for 15-20 minutes (longer if you're not in a hurry) to thaw.   

You can use homemade dough. I'm lazy and when I want a snack, I want it within 30 minutes. 

DO NOT allow the rolls to raise (frozen or homemade). Once the cinnamon rolls have thawed, remove from oven.

Make your cinnamon sugar mixture and set it aside

Heat your oven to 350° this time,

Spread out about 1/4 cup of the sugar cinnamon mixture and place one cinnamon roll in the center, roll it around and flip it in cinnamon/sugar then using a rolling pin roll it flat, about 1/8 inch thick, think the thickness of two thick tortillas stacked on each other, but flatter than pita bread. Flip and make sure both sides are dusted in the cinnamon sugar. 

Place on a lined baking sheet (I recommend parchment paper, but if you don't have that, use non stick spray). Place the now flat rolls about one inch apart. They're not going to expand much. 

Bake at 350° for 13 to 15 minutes. Until golden brown.

Enjoy!

Tater Tot Pie

Ingredients:

1 lb ground beef

1 medium onion 

1 Tbs butter

1 bag tater tots

1 large can 

I chopped the only onion I had, sauteed it in a little butter, then added the now defrosted hamburger, seasoned with some garlic salt and pepper, and browned it up like I was making taco meat.

While the burger was browning, I took to the task of spraying a 9x13 cake pan with non stick spray. Then I stood each of those cute little tater tots on end and lined that pan all sorts of orderly.  And pretty.

When the burger was done, I drained the excess grease and added my large can of cream of mushroom soup and a 1/2 cup of milk.  When the soupy burger mixture was hot and steamy, I poured it across the tots and then added a layer of shredded cheese to the top.

I baked it at 400° for about 40 minutes.  When the dinger went off, I proclaimed dinner was served.

The 16 year old wouldn't eat it.  The 18 year old said it was delicious. The Man and I decided it was good enough to fill us up but it wasn't going on the permanent what sounds good for dinner menu.

My Favorite Pasta Salad

I cannot believe I have never posted this recipe here. It is the easiest recipe in the world and there are never any leftovers when I make it.


Ingredients:

1 pkg Garden Rotini (or the plain rotini works also)
1 pkg Hormel Pepperoni minis (you can use regular or turkey pepperoni too)
1 pkg Mozzarella Cheese (diced)
1 bottle Bernsteins Cheese Fantastico OR Bernstein's Cheese and Garlic Italian (both are delicious!)

Boil the noodles. Drain and set aside to cool.

Dice the pepperoni (or pour the bag of minis right into the bowl) and dice the cheese. When the noodles are cool, add the meat and cheese and mix well.


I use about 3/4 of the bottle of dressing. Stir it all up, cover and refrigerate 1 hour. When you're ready to serve, pour the remaining dressing on and stir once more.

Good eats!

Variations:  I've added chopped olives, onions, bell peppers and pepperoncinis and my family hated it each time. So, feel free to tweak and add and make this recipe your own.

To die for Bruschetta

1 small baguette
1 clove garlic (or 1 tsp crushed garlic)
1 Tbs extra virgin olive oil
1 lb soft Mozzarella cheese
1 cup grape tomatoes, sliced in half
1 Tbs fresh chopped basil
1 Tbs Balsamic vinegar (reduction if you like - me likey)
<--- not my photo.  My photo has  thicker cheese and clearly seen vinegar.

Preheat oven to 400 degrees. Slice baguette about 1/4 inch thick and arrange on a pizza pan or cookie sheet. In small bowl or custard dish, mix the olive oil and garlic. Spread evenly on each slice of bread. Bake at 400 until slightly browned, about 10 minutes.

While bread is baking, slice your mozzarella cheese about 1/4 inch thick. I use Precious soft mozzarella. Slice your grape tomatoes in half. Set aside. Chop your basil and set that aside.

Remove bread from oven and place a slice of cheese, a sprinkle of grape tomatoes and a toss of chopped basil on top.

Sprinkle lightly with balsamic vinegar (or reduction) and serve while bread is warm.

Balsamic Reduction:

Place two cups balsamic vinegar in a small frying pan or wok if you have one (you could use a small sauce pan too but shallow pans work better for me). Heat on high to a boil. Add 1/2 teaspoon of sugar and stir until dissolved. Reduce heat to a simmer and stir until about 3/4 of the vinegar is gone. The reduction is complete when it reaches the consistency of a syrup. Drizzle reduction across tops of bread.

NOTE: reduction is much stronger in flavor than simple balsamic vinegar. It can be overpowering so use sparingly unless you really have a taste for it.

Southern Pork Chops (a comfort food)

I got this recipe from Auntie Monica and I Love It!

4 boneless pork chops or fillets
4 large potatoes
1 sm can Cream of Mushroom Soup

Spray inside of crock pot OR baking pan with non-stick spray. Smear about 1/4 can soup on bottom of pan; Season pork and add to pan; peel and cut potatoes long way, about 1/4 inch thick. Layer on top of pork. Add remaining soup and spread around. Season with pepper.

Bake in oven at 350 degrees for 1 hour.

Bake in crock pot until potatoes are done. (that's not very helpful is it? My crockpot has two settings. High and burn so I use the oven)


Serve with a salad or bread. Yummy and good.

Cinnamon Glazed Pecans

1 stick butter (real butter, not margarine)
1 teaspoon cinnamon
½ teaspoon vanilla
1 cup brown sugar
1 pound pecan halves

Stove directions: Melt butter in heavy, deep frying pan (cast iron is best). Add brown sugar and cinnamon. Mix well and cook to bubbly for five minutes. Add pecans and vanilla, mix well andcook 8 minutes. Cool on a wax paper lined cookie sheet and store in an air tight container.

Microwave directions: Melt butter in casserole dish. Add brown sugar and cinnamon and mix well. Cook on high for 3 to 5 minutes.

Add pecans and vanilla – Mix well and cook 3 to 5 minutes more. Cool on a wax paper lined cookie sheet and store in an air tight container.