Pulled Pork

I'm posting this so you don't think that all I think about is chocolate (according the my last 4 posts). Not as easy as Kristin's "Easy Southern BBQ" but since I have yet to find a soy free bbq sauce, I make this one. This is awesome, and Hy wants me to just make the sauce so he can put it on other stuff. Not hard, but when you are boiling it down, make sure to NOT FORGET ABOUT IT. Hyrum did, and it all boiled out, and burned, and the acid in the air permeated our entire house making it difficult to breathe because of the burning in our throats (poor Claire was taking a nap upstairs and started coughing).


Pulled Pork

2 cans plain seltzer

1 ½ c. black cherry juice (Knudsen’s)

1 ½ c. red wine or apple cider vinegar

2 c. palm or brown sugar

1 Tbs. dry mustard

2 tsp. crushed red pepper

2 bay leaves

3 tsp. sea salt

½ tsp. black pepper

1 tsp. chili powder

1 3-4 lb. pork roast

You can cook this in a 300°F oven for 4-5 hours or a crockpot for 8-10 hours on low.

Bring everything but the pork roast to a boil in a heavy saucepan. Reduce heat and simmer 5 minutes. Place pork in crockpot or heavy Dutch oven and pour half the liquid over the roast. Cook in the oven or in crockpot for above times. Boil remaining liquid on med. heat until thickened (about 45 minutes to an hour). Discard bay leaves. When pork is done, pull apart using two forks. Put the meat in with the syrup sauce, and add about 1 c. of the liquid from the Dutch oven or crockpot. Great with baked beans and/or over rice.

It also freezes well.

From here

Dark Chocolate Truffles

Ingredients

1/4 cup heavy whipping cream

2 bars (8 ounces) bittersweet chocolate baking bars, broken in ¼ inch pieces, recommended: Ghirardelli

6 TBS unsalted butter, cut into small pieces

1/3 cup Ghirardelli unsweetened cocoa

Directions

In a small saucepan, bring the cream to a simmer. Remove from the heat and stir in the chocolate and butter. In a medium sized skillet, bring 1/2 inch of water to a slow simmer. Set the saucepan in the skillet over low heat. Stir mixture just until chocolate has completely melted. Remove from heat. Pour the chocolate mixture into a shallow bowl. Cool, cover and refrigerate until firm, at least 2 hours.

Pour the cocoa into a pie plate. Line an airtight container with waxed paper. Dip a melon baller or small spoon into a glass of warm water and quickly scrape across the surface of the chilled truffle mixture to form a rough 1-inch ball. Drop the ball into the cocoa. Repeat with the remaining truffle mixture. Gently shake the pie plate to coat truffles evenly. Transfer truffles to the prepared container, separating layers with additional waxed paper. Cover tightly and refrigerate up to 2 weeks, or freeze up to 3 months.

Layered Peppermint Bark

Ingredients

• 17 ounces good-quality white chocolate (such as Lindt or Baker's), finely chopped

• 30 red-and-white-striped hard peppermint candies, coarsely crushed (about 6 ounces)

• 7 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped

• 6 tablespoons whipping cream

• ¾ teaspoon peppermint extract

Directions

Turn large baking sheet bottom side up. Cover securely with foil. Mark 12 x 9-inch rectangle on foil. Stir white chocolate in metal bowl set over saucepan of barely simmering water (do not allow bottom of bowl to touch water) until chocolate is melted and smooth and candy thermometer registers 110°F. (chocolate will feel warm to touch). Remove from over water. Pour 2/3 cup melted white chocolate onto rectangle on foil. Using icing spatula, spread chocolate to fill rectangle. Sprinkle with 1/4 cup crushed peppermints. Chill until set, about 15 minutes.

Stir bittersweet chocolate, cream and peppermint extract in heavy medium saucepan over medium-low heat until just melted and smooth. Cool to barely lukewarm, about 5 minutes. Pour bittersweet chocolate mixture in long lines over white chocolate rectangle. Using icing spatula, spread bittersweet chocolate in even layer. Refrigerate until very cold and firm, about 25 minutes.

Rewarm remaining white chocolate in bowl set over barely simmering water to 110°F. Working quickly, pour white chocolate over firm bittersweet chocolate layer; spread to cover. Immediately sprinkle with remaining crushed peppermints. Chill just until firm, about 20 minutes.

Lift foil with bark onto work surface; trim edges. Cut bark crosswise into 2-inch-wide strips. Using metal spatula, slide bark off foil and onto work surface. Cut each strip crosswise into 3 sections and each section diagonally into 2 triangles. (Can be made 2 weeks ahead. Chill in airtight container.) Let stand 15 minutes at room temperature before serving.

**I didn't cut the bark, just broke it into pieces

http://www.epicurious.com/recipes/food/views/Layered-Peppermint-Crunch-Bark-5739

Old fashioned fudge

2 cups white sugar
1/2 cup cocoa
1 cup milk*
4 TBS butter**
1 tsp vanilla

Grease an 8x8 square pan
Combine sugar, cocoa and milk in a medium saucepan. Stir to blend and bring to a boil while stirring constantly. Reduce heat and simmer. DO NOT stir again.
Candy should reach 238 degrees F or the soft ball stage. Soft ball stage means you put a small drop of the candy in cold water and instead is dissipating, you are able to form a squishy little ball in between your fingers, kind of like a melty tootsie roll.
Remove from heat and let cool to 110-115 degrees (or just wait a few minutes if you don't have a thermometer).
Add butter and vanilla and beat with a wooden spoon until it loses it's sheen. This may take a long time. Do not under beat.
Pour into prepared pan and let cool.
Makes approximately 60 pieces.

Adapted from here

To be dairy free:
*full fat coconut milk
**earth balance

Hot Chocolate

If you have a craving and run out, or if you are like me and can't drink commercial hot chocolate

1 TBS cocoa
2 TBS sugar
2 TBS water
1 cup milk*
vanilla (optional)

Mix cocoa, sugar and water in a saucepan on low heat for a few minutes and then add milk and a dash of vanilla. May also add a drop or 2 of peppermint extract. Heat to desired temperature.

Originally from here

*I use rice milk

Whole Wheat Butterhorns

2 packages dry yeast
1 3/4 cups warm water
2 tablespoons brown sugar
3 tablespoons. oil
1/4 cup honey
2 teaspoons salt
2 1/2 cups whole wheat flour
2-2 1/2 cups flour
6 tablespoons soft butter
 (hs note: I also ended up using one egg, lightly beaten to give the rolls a quick brush before popping them in the oven.)

1. Dissolve yeast in water.
2. Add brown sugar, oil, honey, salt, and 1 1/2 cups whole what flour. Mix well.
3. Stir in remaining whole wheat flour and enough flour to make a stiff dough.
4. Knead on a lightly floured surface for 10 minutes. Place in a greased bowl. Cover and let rise about 1 1/2 hours.
5. Divide into 3 equal pieces. Shape into balls. Cover and let rest for 10 minutes.
6. Roll each ball into a 10-inch circle. Spread with 1/3 butter (hs note: I used melted butter). Cut each circle into 8 wedges (hs note: like pizza slices). To shape rolls, begin at wide end of wedge and roll toward point. Place on greased baking sheet.

7. Cover and let rise 20-30 minutes. (hs note: this is when I brush the dough with the egg wash to get a nice golden crust). Bake in 375F oven for 12-15 minutes. Brush with milk or butter while still warm.

Pecan Pie sans corn syrup

Ingredients

• 1 cup light brown sugar
• 1/4 cup white sugar
• 1/2 cup butter
• 2 eggs
• 1 tablespoon all-purpose flour
• 1 tablespoon milk
• 1 teaspoon vanilla extract
• 1 1/2 cups chopped pecans

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, beat eggs until foamy, and stir in melted butter. Stir in the brown sugar, white sugar and the flour; mix well. Last add the milk, vanilla and nuts.
3. Pour into an unbaked 9-in pie shell. Bake in preheated oven for 15 minutes at 350 degrees, then reduce temperature to 300 degrees and bake for 50 to 55 minutes, or until done.

Onion Mashed Potatoes

This is a recipe I got from Ellen Palsson (Craig's mom, for those who know them)

Sweet Onion Mashed Potatoes

6 tablespoon butter
2 cups chopped sweet onions (such as Walla Walla or Vidalia)
2½ pounds russet potatoes, peeled and quartered
1 cup milk
¼ teaspoon salt


In a small saucepan, melt butter and gently sauté chopped onions over medium-low heat for 25 to 30 minutes, or until the onions have softened and turned a rich golden brown; set aside.
While onions are cooking, boil potatoes in a large pot of salted water until tender, 15 to 20 minutes. Remove from heat, drain well and mash thoroughly with a potato masher.

To the onion mixture, add milk and salt and warm gently, then whisk into potatoes; adjust seasonings and serve.

Scallops with garlic butter

Ingredients:
I lb fresh sea scallops
1 tablespoons melted butter
2 cloves garlic, minced
1 shallot, minced
2 tablespoons olive oil
2 tablespoons Italian bread crumbs

Directions:
Preheat oven to 425. In a small heat safe bowl or measuring cup combine butter, shallot and garlic. Microwave about one minute or until butter is melted. Place scallops in a shallow baking dish. Pour the garlic/shallot butter over the scallops evenly. Combine oil and bread crumbs and sprinkle over scallops. Add salt and pepper. Bake until opaque, about 10-12 minutes.

Original recipe here.

Here's what I did differently: I didn't have any green onions so I chopped up half of a regular onion and sauteed it in the butter and some olive oil, then added the garlic (will definitely do the regular onion again). This last time I also added 3 pieces of bacon...soooo good.  I poured that over the scallops and added the rest of the olive oil (I probably put in 3 Tbs altogether) with the bread crumbs as well as some lemon juice and the salt and pepper. I took them out after 10 minutes and considered pan searing them for a minute, but didn't (though I bet it would be good). I don't usually like scallops, but these were really good! I served them over whole wheat spaghetti.

Chocolate Cheesecake Pie

Ingredients

• 1 8-inch (6 oz.) prepared chocolate crumb crust (or graham cracker, my fav I think)
  
• 1 3/4 cups (11.5-oz. pkg.) chocolate chips
• 1 pkg. (8 oz.) cream cheese, softened
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream, whipped
• Sweetened whipped cream (optional)
• 2 oz. semi-sweet baking bar, made into curls *

Directions

MICROWAVE morsels in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH power for 1 minute; STIR (or otherwise heat on the stove stirring constantly). The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted. Cool to room temperature.

BEAT melted chocolate, cream cheese and vanilla extract in a large mixing bowl until light in color. Fold in whipped cream. Spoon into crust. Refrigerate for at least 2 hours or until firm. Top with sweetened whipped cream and chocolate curls.

*CHOCOLATE CURLS:
Carefully draw a vegetable peeler across edge of a bar of Semi-Sweet Chocolate.

(this is the pie that Brie and I discovered last year and it's AMAZING. Brooke made it too at Thanksgiving and we all loved it!)

Originally from here.

Tropical Paradise Smoothie

Frozen strawerries, mangos, pineapples, and peaches (I buy a blend of these fruits by Dole at Walmart)
Knudsen's Coconut Pineapple juice (main ingredients: pineapple, apple, and white grape juice, coconut milk, creamed coconut)

Blend ingredients
Devour the deliciousness

Orange Julius

1/2 can frozen orange juice concentrate (6 oz)

1 cup milk

1 tsp vanilla

1/4 cup sugar

lots of ice

Blend it all together, adding ice cubes a few at a time until you reach the consistency you want

*variations- add 1 cup water, add 1/2 cup sugar, add half regular sugar and half powdered sugar

German Pancakes

6 eggs
1 cup milk
1 cup flour
1/2 cup sugar
butter

Beat the eggs with the sugar. Stir in flour and beat until smooth. Pour in the milk and beat again. Heat a non-stick skillet (I bought a small crepe skillet that I love) and melt a small amount of butter with it.

Pour enough of the pancake batter onto the skillet to cover the whole pan in a thin layer. Once the edges have tiny bubbles, it's time to flip.

Use a large spatula for this. It doesn't take much time on the second side. Continue baking the rest of the pancakes like this.

The pancakes do not fluff up like typical American-style pancakes.

Top with your choice of applesauce, cinnamon sugar or syrup. After adding topping, fold pancakes in half with the topping on the inside and lightly sprinkle cinnamon sugar over top.

I used cinnamon and agave as well as making whipped cream. They were sooooo good. Halfing the recipe made about 7 with my little skillet, which was enough for me and Cory for breakfast.

Found here.

Chicken Peanut Thai Noodles

Yes, this dish will kill some of our family members, but maybe you could try it with sunbutter?? Anyway, I thought everyone else should enjoy this as much as I do.

Originates here.

1 lb whole wheat thin spaghetti noodles
2 Tablespoons sesame oil
1 garlic clove, peeled
1 (1 inch) piece of fresh ginger, peeled
½ Cup smooth peanut butter
¼ Cup soy sauce
2 Tablespoons brown sugar
1 Tablespoon rice vinegar
1 teaspoon crushed red pepper flakes
1 Cup hot water
2 Tablespoons extra virgin olive oil
½ Cup finely chopped white onion
½ Cup finely chopped red or orange bell pepper (I used 1/2 of a green pepper and 1/2 of a red pepper, and next time I would use more, but I didn't finely chop them either)
1 Cup cooked, shredded chicken breast
¼ Cup finely chopped cilantro leaves (Cory and I don't like cilantro, so I only added 1/8 cup, and it was great)
1/2 teaspoon salt, or to taste
¼ Cup dry roasted peanuts, chopped (optional) (I love these)
2 Tablespoons sesame seeds (optional)

1. Cook noodles according to package. Drain, rinse with cold water, place in large pasta bowl and toss with sesame oil. Set aside.

2. Place garlic and ginger in food processor until well chopped. Add peanut butter, soy sauce, brown sugar, vinegar and red pepper flakes. Pulse until well combined and slowly add hot water. Set aside.

3. Place olive oil in hot skillet over medium heat. Saute onion and bell pepper for 5 minutes or until softened. Stir in chicken breast, cilantro and salt. Stir until heated through. (I cut up 3 raw chicken breasts into bite-sized pieces and cooked them with the peppers and onions after they were almost done, THEN I added the cilantro).

4. Add sauce and chicken mixture to noodles. Toss to coat and garnish with peanuts and sesame seeds if desired.

6 servings

For leftovers you may need a little extra sauce, so do this - mix 1 Tbsp water, 1 Tbsp soy sauce, 1/2 teaspoon sesame oil, 1/2 teaspoon peanut butter in a small dish. Drizzle over hot noodles. The peanut butter melts when you mix it in the noodles.

Easy pizza

• 1 (.25 ounce) package active dry yeast
• 3/4 cup warm water (110 degrees F/45 degrees C)
• 2 cups bread flour
• 2 tablespoons olive oil
• 1 teaspoon salt
• 2 teaspoons honey

1. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2. In a large bowl, combine 2 cups bread flour, olive oil, salt, honey and the yeast mixture; stir well to combine. Beat well until a stiff dough has formed. Cover and rise until doubled in volume, about 30 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
3. Turn dough out onto a well floured surface. Form dough into a round and roll out into a pizza crust shape. Cover with your favorite sauce and toppings and bake in preheated oven until golden brown, about 20 minutes.
4. I covered mine with sauteed zucchini, squash, and onions, and slightly cooked chicken. I should have made the dough a lot thinner, but it was still good and easy. I'm sure Tripp has a much much better recipe :).
   

Biscuits

I made these this morning and it didn't take very long and they were really good. I used whole wheat flour to make them a little healthier :)

2 1/2 cups (325 grams) all-purpose flour

2 1/2 teaspoons baking powder

1/2 teaspoon kosher salt

1 tablespoon (14 grams) granulated white sugar

1/2 cup (113 grams) cold unsalted butter, cut into small pieces

3/4 cup milk

1 large egg, lightly beaten

Topping:

1 large egg, lightly beaten with 1 tablespoon milk

Preheat oven to 400 degrees F and place rack in center of oven. Line a baking sheet with parchment paper.

In a large mixing bowl, sift or whisk together the flour, baking powder, salt and sugar. Cut the butter into the dry ingredients until the mixture resembles coarse crumbs (use pastry blender, two knives, or fingertips). Add the milk and slightly beaten egg and stir until just combined. (The texture should be sticky, moist and lumpy.)

Place mixture on a lightly floured surface and knead the dough gently until it comes together and is a smooth dough.

Roll out dough to 1/2 inch (1.25 cm) thickness. Cut out biscuits with a lightly floured round cookie cutter. Place on prepared baking sheet and brush the tops with the beaten egg and milk mixture and bake for about 10 - 15 minutes or until the tops are golden brown and a toothpick inserted in the center of the biscuit comes out clean. Remove from oven and place on a wire rack. Serve warm with butter.

Makes about 12 3-inch (7.5 cm) biscuits.

Oven-Roasted Asparagus

I got this great recipe for aspargus here! She has lots of pictures (and tons more amazing recipes) so I highly recommend checking it out.

Preheat oven to 425 degrees.

Take a bunch of asparagus and, after washing, cut off the bottom inch or so. Pat dry well.

Spread it all out in a single layer on a rimmed baking sheet.

Generously drizzle olive oil over them all (4-5 Tbs).

Sprinkle generously with kosher salt and fresh ground pepper.

Roast in the oven for about 10 minutes (I accidentally left mine in a few minutes too long and they were kinda floppy, but still really good).

Homemade Chicken Noodle Soup

Chicken Noodle Soup

• 2 eggs
• 4 tablespoons milk
• 1 teaspoon salt
• 2 cups all-purpose flour
• 8 cups chicken broth
• 2 cups diced celery
• 1 cup diced onion
• 3 cups baby carrots, chopped
• 2 teaspoons minced garlic
• 1 pound chopped, cooked chicken meat
• 1 (16 ounce) package frozen corn kernels
• salt and pepper to taste
• seasoned salt to taste
• 1 cube chicken bouillon

DIRECTIONS:
1. Mix eggs and milk together until well beaten and then add salt and flour. Dough should be stiff. On a floured surface roll dough out really thin, 1/8 of an inch. Let dry 30 minutes and then cut into thin slices. Place on wax paper and let air dry.
2. In a large stock pot add chicken broth, celery, onion, baby carrots, and garlic. Fill stock pot, 2 inches from the top with water. Simmer until vegetables are tender, about 2 hours.
3. Add chicken and corn. Season with salt, pepper, seasoning salt and chicken bouillon granules. Simmer for 30 minutes, checking to see if water level has decreased. Add water if needed.
4. Bring to a boil, add noodles, stirring often. Noodles should be done in 20 minutes. Serve hot.

Homemade Chicken Pot Pie

I made this for dinner tonight and Josh declared it the best thing I've ever made....although he did fast all day today so that might have something to do with it;)

• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1 large red potato - cubed
  
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/2 teaspoon poultry seasoning
  
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth (and some extra if you want it; see recipe below)
  
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

1. Preheat oven to 425 degrees
2. In a saucepan, combine chicken, carrots, peas, potatoes and celery. Add water and/or extra chicken broth to cover and boil for 15 minutes. Remove from heat, drain and set aside.
3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, garlic powder, poultry seasoning, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
4. Prick one of the crusts with a fork and cook for about 5-6 minutes.
5. Mix the sauce and the chicken and veggies together and add a little extra chicken broth if it's not saucy enough for you.
6. Pour the filling into the cooked crust and cover with the uncooked crust. Seal the edges and cut slits in the top for steam.
   
7. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving. (Mine only cooked for a little over 20 minutes before the top crust was really brown.)
   

Fondue

I have not actually made this, but a friend of mine sent me this and said it was just as good as the stuff she's had at the Melting Pot, I'm going to try it sometime soon hopefully!

2 bay leaves
2 cloves garlic, minced (Tripp would probably use more since he's obsessed with garlic ;o)
2 tsp dried parsley
1 tsp black pepper
2 cans beef broth (I used Campbell's, which is what the original recipe recommended)
1 packet French onion soup mix (I used Lipton Recipe Secrets Beefy Onion)
Half a bottle of dry red wine (I used Merlot)

Mix all ingredients in a medium saucepan and simmer 1 hour. Bring broth to a boil when ready to start cooking. Yummmmm!!!!

Easy Southern BBQ

What you need: 1 pork tenderloin, 1 bottle of bbq sauce, 1 crockpot

What you do: Put pork tenderloin and bbq sauce in crockpot, cook all day, shred and serve.

Seriously, it's that easy.

Ok, here's a little more detail: I buy the two pack of pork tenderloin at cosco. I use one and freeze the other. I use Trader Joe's bbq sauce but you can use any kind (or make your own if you're Tripp). The first time I made it, the pork was not frozen, I put it in with most of the bottle of sauce and cooked on low for 5 hours, shredded it, added the rest of the sauce, and cooked on high for 2-3 more hours. The second time I made it the pork was frozen so I cooked on high for the first 3 hours (with most of the sauce in it) and then low for the next 5-6 hours. I shredded it and added the rest of the sauce about an hour before it was done. Both times tasted exactly the same (and were delicous). I'm pretty sure you can't mess this recipe up so do it however you want.

Orange Chicken!

Made this in my cooking class at BYU, really tasty.

4 chicken breast halves
1 beaten egg
1 Tbs water
1/4 c. cornstarch
2 Tbs butter
1/2 c. brown sugar
1/4 c. soy sauce
1/2 c. orange juice
1/4 c. vinegar
1 Tbs cornstarch in 2 Tbs water

Dip chicken pieces in egg wash made of beaten egg and water, then coat with cornstarch. Brown with butter until golden brown and place in shallow baking pan or casserole. Combine remaining ingredients except cornstarch and bring to a boil. Add cornstarch slurry as needed for a thin sauce. Adjust seasonings. Pour over chicken pieces and bake, covered, for 20 minutes, then remove cover and bake an additional 15 minutes.
Yield: 4 servings

I serve it with rice!

Cinnamon Rolls

Mmmm, I got this recipe here, a great food blog! My frosting was in the fridge overnight and we didn't have powdered sugar, so we took regular sugar and put it in the food processor :), so it didn't spread as nicely as hers does, but they were really really good! I kept eating the frosting by itself. Nothing like butter, sugar, and cream cheese.

Ingredients:
DOUGH:

4 cups flour (I sift 4 cups of whole wheat flour)
1/2 oz yeast
1/2 cup hot water
1 tablespoon sugar
1/2 cup butter, melted
3/4 cup milk, at room temperature
1/2 cup sugar
1 egg
1 teaspoon salt

FILLING:
1/2 cup butter, creamed (which apparently means mix it for 10 minutes with a little sugar)
1 1/4 cups brown sugar
2 tablespoons cinnamon

Directions:

In a large mixing bowl, dissolve 2 packages of yeast in 1/2 cup of very warm (not more than about 100F) water and 1 tablespoon of sugar. Let sit. In a small saucepan, warm butter and milk to about 100F. Using an electric mixer with a dough hook (or by hand with a spatula) combine dissolved yeast and the butter mixture on low. Slowly add 1/2 cup of sugar, then the egg.
Add salt and 2 cups of flour on low, mix until smooth. Slowly mix in the remaining 2 cups of flour. The mixture should become a sticky dough at this time. Scrape out the dough onto floured counter top. Knead dough until it doesn't stick to your hands, adding small amounts of flour (up to 1/2 cup) as needed.
Place in a greased bowl. Cover with damp cloth and let rise for about 45 minutes or until it doubles in size. Preheat oven to 350. Remove dough from bowl and place on a floured counter. Roll out in a 12 by 24 inch rectangle. The dough should be about an inch thick.
Using your fingers or a spatula, spread 1/2 cup of the very soft, creamed butter over dough. In small bowl, combine the brown sugar and cinnamon for the filling. Sprinkle evenly over the buttered dough. Roll dough into a tight log. Cut into 1 inch thick slices.
Place in 2 ungreased, 9 inch round cake pans, forming a circle with one roll in the middle. Allow to rise about 1/2 hour until they are about level to the top of the cake pan. Bake for about 15 minutes, then test for doneness. Pay careful attention to the creases where the rolls touch each other. Return to oven 5-10 additional minutes as needed. Remove to a wire rack or invert on a plate and ice.

Cream Cheese icing

Ingredients:
3 ounces cream cheese, softened
3 tablespoons butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla
1/8 teaspoon salt

Directions:
In a medium sized bowl, combine all ingredients thoroughly. Spread over warm sweet rolls.

Before:
After:

That Wife's Bean Soup

This is from my friend Jenna. I made it and it was really good!

Ingredients

(All ingredients are optional and interchangeable. Go ahead, mix it up a little bit!)

Lots of cans of beans (In this batch I used chickpeas, black, kidney, pinto, and ranch style)
1 Can of crushed tomatoes
1 Onion, diced
1 Packet of ranch salad dressing mix (the dry stuff)
1 Packet of onion soup and dip mix

Directions

1. Find a really big pot.
2. Pour some water in the pot. I probably use like 6 cups or something (I'd suggest using more than this, at least a cup or 2 more).
3. Pour all of the beans in the pot, with their liquid, except the black beans (you should drain and rinse those).
4. Add everything else to the pot.
5. Boil for hours. I’m not joking, for hours. Once I boiled it for 4 hours. Just boil it down so that it is nice and thick and a little bit salty. Stir often enough that it doesn’t burn to the bottom of the pot because then it tastes bad.

Nutrition Stats

(As weighed, measured, and calculated by me)
Serving Size: 1/2 lb, or 8 oz

Calories: 209
Fat: 2g
Sat Fat: 1g
Cholesterol: 0g
Sodium: 513 g (This number may be off because I’m not sure that it includes the salt used in the preservation of the beans)
Potassium: 501 mg
Carbohydrate: 38g
Dietary Fiber: 11g
Protein: 11g

Dinner Rolls

I made these tonight and they were so good. Not healthy, but good :). I halved it and made a little more than 2 dozen, which 6 people devoured (made it with the taco soup).

1/2 c. warm water
2 Tbs yeast
2 cups scalded milk (microwave 1 min per cup or do this) cooled for 5 minutes
1/4-1/2 c. sugar
1/4-1/2 c. butter
2 tsp salt
2 eggs
5-6 c. bread flour

Dissolve yeast in warm water. Set aside. Combine scalded milk, sugar, butter, and salt with 3 c. flour. Beat until smooth. Beat in eggs and dissolved yeast, then add additional flour to make a soft dough. Knead well. Let rise until double (30-45 minutes). Shape as desired. Let rise again. Bake dinner rolls at 400 degrees for 10-15 minutes.

Yield: 4 dozen dinner rolls.

G-Ma's / Josh's Broccoli Casserole

From my head...
3 eggs beaten
8 oz of Mexican cheese
1 big ol dollop of sour cream or mayo - what ever you have... - SC is the better of the two
1 small onion chopped and sauteed in butter
1 can of cream of chicken soup - or cream of celery - chicken is the better of the two
4-5 heads of broccoli steamed
1 package of Ritz crackers browned in 1 cube of butter

Mix everything but the crackers and broccoli in a mixing bowl.
Steam broccoli
Brown crackers

In cooking bowl put broccoli then pour everything over it. (I stir it all up.) Spread crackers on top.

Cook for 30 min @ 350. (sometimes I go for 5 more minutes.)
Let sit for 5 minutes.

Apple Crisp

2 cups thinly sliced apples
1 ½ tsp cinnamon
½ tsp salt
1/8 tsp water

½ cup flour
½ cup sugar
1/3 cup butter

Mix apples, cinnamon, salt, and water

Mix together flour, sugar, and butter and drop in spoonfuls over apple mixture

Bake at 350 degrees 40 minutes

Raspberry Ganache Pie

1 pkg. (8 squares) BAKER'S Semi-Sweet Baking Chocolate, coarsely chopped
1 cup whipping cream
6 Tbsp. seedless raspberry jam, divided (seedless is very important. I learned this the hard way)
1 OREO Pie Crust (6 oz.)
2 cups raspberries
1 Tbsp. water

PLACE chocolate in medium bowl; set aside. Mix cream and 2 Tbsp. of the jam in small saucepan. Bring just to boil, stirring constantly. Remove from heat. Pour over chocolate in bowl. Let stand 2 minutes.
BEAT with wire whisk until chocolate is completely melted and mixture is well blended. Pour into crust; cover. Refrigerate 4 hours or overnight.
ARRANGE raspberries on top of pie. Microwave remaining 1/4 cup jam and water in small microwavable bowl on HIGH 30 seconds; stir until well blended. Brush over raspberries. Refrigerate until ready to serve.

Made this as a 21st birthday present to myself :). Delish.

Chicken Broccoli Casserole

3 chicken breasts
1 package frozen broccoli spears (not chopped broccoli) or 3-4 heads broccoli
1 can cream of chicken soup (maybe plus a little more)
1/2+ of an onion
½ cup evaporated milk
2/3-cup mayonnaise
½ cup grated cheese
1 tsp lemon juice
½ cup breadcrumbs
2 tbs butter
½ tsp curry powder

Heat oven to 350. Grease pan. Stew or bake chicken and cut it into bite size pieces. Steam broccoli, cut up and layer bottom of casserole pan. Layer chicken pieces over broccoli. Saute chopped onion. Mix mayo, soup, cheese, milk, onion, lemon juice, and curry. Pour mix over chicken and broccoli. Melt butter; mix it with breadcrumbs and sprinkle on top. Bake for 25-30 minutes.


*Best thing I learned while at BYU. Love this.

Pan-Roasted Gazed Salmon

A lovely combination of sweet and salty, this all-purpose glaze works just as well on boneless, skinless chicken breasts or thighs, or on chunks of firm tofu. Serves 6.

1-1/2 to 2 lbs salmon fillet, skin removed, cut into 6 serving-size pieces
Kosher salt
Coarse ground black pepper
2 tsp olive oil
3 Tbsp low-sodium soy sauce OR 2 Tbsp dark soy sauce
1 Tbsp agave nectar, or more to taste
Scant 1/2 cup orange or mango juice

Preheat oven to 400°F.

Season fish all over with salt and pepper. Add olive oil to a roasting pan, and then add the fish. Over medium heat on top of the stove, cook the fish for 3-4 minutes until the bottom is firm. Do not turn the fish! Add remaining ingredients, stir to combine, and spoon some of the liquid over the fish fillets. Place the roasting pan in the oven and cook for 10 minutes, or until the fish is just firm. Remove fish to a serving platter, and cover loosely with aluminum foil; place the roasting pan back on the stovetop. Bring pan juices to a boil, and cook until reduced to a syrupy sauce. Drizzle sauce over the fish, and serve.

*Found this when I was living in San Diego and I was trying to figure out how the heck to prepare salmon. It was really tasty! I used the leftovers and made the dish below.

Salmon Fried Rice

Serves 4 as a main dish.

2 Tbsp peanut oil (I used coconut...or maybe olive)
3 scallions or 1 small yellow onion, diced
1-1/4 lb salmon fillet, cut into 2-inch chunks
6 oz shiitake or button mushrooms, stems removed, sliced (I omitted this)
1 Tbsp sesame oil (Yeah...coconut oil again)
2 cups cooked Nishiki or other short-grain rice, or leftover rice from a takeout meal (Used leftover brown rice)
3/4 cup mango nectar or orange juice (Used mango acai from Trader Joe's)
2 Tbsp oyster-flavor sauce (Um, nope, skipped this one)
3 Tbsp low-sodium soy sauce (Used some kind of teriyaki soy sauce from TJ's)

Heat a well-seasoned or nonstick wok, and add the peanut oil and scallions or onion. Stir fry for 30 seconds, and add salmon. Stir for 1 minute, or until salmon is lightly browned on the outside. Add mushrooms and sesame oil, and stir for one minute. Add rice, and stir for 2-3 minutes, until rice is heated through and grains are separated. Add remaining liquids, and stir until well mixed. Serve hot.

*Obviously, I didn't exactly follow this recipe, but it was dang good!

Taco Soup

1-2 lbs ground beef browned

2 onions

5 cloves garlic minced

2 cans chili (1 hot and 1 regular)

1 bag frozen corn

1 can kidney beans drained

1 can black beans drained
1 28 oz can chopped tomatoes or 2 14.5 oz cans

1 8-oz can tomato sauce

1 pkg taco seasoning

Brown meat 2/ onion and garlic, add taco seasoning with the amt of water that the packet says to use. Simmer for 15 minutes. Combine all the ingredients and simmer 2 or more hours. It's really best the next day, so it wouldn't hurt to make it the night before you plan on eating it.

Pecan Pie

1/2 c butter

1 1/4 c sugar

1/2 c dark corn syrup

3 eggs

1t vanilla

1 1/2 c pecans

Heat butter and sugar in sauce pan until sugar is dissolved. Add corn syrup. Mix well. Remove from heat and cool (until cool enough so that when you add the eggs, it won't cook the eggs). Beat eggs and stir into sugar mixture. Add vanilla. Add pecans. Stir together and pour into pie shell. Bake 375 at least an hour. It will be soft in the middle.

Gramma's Brownies

2 sticks of butter*
4 ounces of unsweetened baking chocolate OR 3/4c cocoa and 4TBS butter
2 cups Sugar
4 eggs
1 1/2 teaspoons vanilla
1 1/4 - 1 1/2 cups flour
1 bag of chocolate chips

Melt the butter and baking chocolate together. When it's all melted, remove from heat and add the other ingredients in order that I wrote them. (I added the sugar last once and it was a very weird texture) Pour into a greased 9x13 and cook for about 30 minutes at 350 degrees. They taste better slightly underdone.

Brie, did I forget anything?

*1 cup earth balance