Quick Cinnamon Rolls Recipe

Although I am very fond of yeast cinnamon rolls, there are times when I need something quick and easy. This biscuit style roll is quick and fits the bill for easy. The reason I like them so much is that they fulfill my desire for instant gratification. I remember making these in Home Economics in the ninth grade- probably one of the few things I did not burn- I had a ditsy partner. I have seen a few recipes for this type of cinnamon roll and kind of mushed them all into the one below. These come together quickly and bake up in about 18 minutes. You can make a simple icing of milk, powdered sugar, and vanilla extract (remember quick) or go as far as making a thick and satisfying cream cheese icing. Either way this roll is tops. I filled mine with the usual brown sugar cinnamon mixture as well as cinnamon chips and some caramel bits which were fun and chewy and definitely kept the kids guessing. I imagine you could even put chocolate in there if you wanted.

You may want to double and triple the recipe to keep some on hand in the freezer for a quick heat up and continued instant gratification.

By Robin

Quick Cinnamon Rolls

Ingredients:

• 4 cups unbleached AP flour
• 4 T. white sugar
• 2 1/2 T. baking powder
• 1 1/2 t. Kosher salt
• 1/2 cup butter, cut into small pieces
• 1 1/2 cups buttermilk

Directions:

In a large bowl mix together all the dry ingredients then cut in butter and mix until the dough is crumbly. Add buttermilk and mix until a nice dough forms. Place dough on a floured surface, knead a little, and roll into a big, big rectangle about 1/4 inch thick.

Toppers:

Ingredients:

• 1/2 cup butter very soft
• 2 cups brown sugar- yes!
• 2 T. cinnamon- I just sprinkle
• 1 cup cinnamon chips, optional
• 1 cup caramel chips, optional
• 1 cup chopped nuts, optional

Directions:

Spread the dough with the butter and then sprinkle with the remaining topper ingredients. Roll the dough length-wise away from you and slice into 14 evenly sized buns. Place 7 buns each in two greased 8 inch cake pans. Bake for 16-18 minutes in a 350 degree oven. Top with icing of your choice such as a simple powdered sugar icing or Browned Butter Cream Cheese Frosting. Sprinkle with a little cinnamon to make them look even prettier. The middle bun may still be a little under done but someone has to take one for the team. Me me me!

I have made these a few times now and they were at hit for our "Breakfast for Dinner" the other night. Made without the "optionals" this time. My kids rave over these and my oldest, Dryden can somehow just about eat two. Thud.

Warm Yam and Chickpea Salad

This recipe in its many forms has been circling around the food blogs and I thought I would join the hoopla. So glad I did as I discovered a delicious ORANGE recipe to help me Eat A Rainbow. We will celebrate Mr. ROY G. BIV's second letter in his name with this delicious Yam Salad.

Orange fruits and vegetables include yellow apples, apricots, cantaloupe, grapefruit, lemons, nectarines, oranges, peaches, pineapples, tangerines, butternut squash, carrots, yellow peppers, pumpkin, summer squash, sweet corn, yams and sweet potatoes. Orange you glad Newton added orange to the rainbow? The members of the orange family contain beta-carotene an antioxidant responsible for boosting the immune system.

By Robin

Warm Yam and Chickpea Salad

Directions:

• 6 yams peeled and cubed
• 1 tsp. pumpkin pie spice
• 3 T. olive oil
• Kosher salt to taste

Directions:

In a large pot boil yams until tender. Drain and put yams back into the pot. Sprinkle with about 1 tsp of pumpkin pie spice, drizzle with olive oil, and season with salt. Mix well. Add and mix well:

1 can drained and rinsed chickpeas

1/2 chopped red onion

1 bunch cilantro washed and chopped

Tahini Sauce

Tahini Sauce

Ingredients:

• 3 T. fresh lemon juice
• 2 T. water
• 3 T. well stirred tahini
• 3 T. olive oil

Directions:

Mix the above ingredients using an immersion blender or in a regular blender and fold into salad. Garnish salad with cilantro.

I did not roast my yams so it had the consistency of potato salad but next time I would like to try roasting the yams. I used yams instead of pumpkin, butternut squash or sweet potatoes because that is what I had and I very much enjoyed the sweetness in contrast with the sauce and onions. This is a very versatile and delicious dish. Give it a try and see what version you come up with.

Braised Chicken in Milk

This is Jamie Oliver's Chicken in Milk recipe which I first sighted on thekitchn.com. Once I saw that lovely bird in the dutch oven I knew I needed to try it out. The bird is browned in a little butter and olive oil until golden then the rest of the ingredients are added prior to braising.

I had read the reviews and most folks were pretty grossed out that the sauce would be curdled. I had wondered what it would be like if I had added a cup of rice to the sauce. What I did was after browning the bird in only 1 T. butter and 1 T. olive oil, I removed it to a plate and then browned a cup of jasmine rice.

I then made a well in the rice, topped it with the chicken, added the lemon zest, salt and pepper, sage, cinnamon stick, and garlic cloves with the skin still on. Then I poured the milk over all of it. Covered and braised for 90 minutes at 375 degrees.

This was such a beautiful looking bird before baking that I could not wait for the results.

After removing the chicken I had the most wonderful rice to spoon from the pot. It was cooked perfectly but look at all the crispy parts, my favorite.

I followed Jamie's directions except I did cover it the entire cooking time as I hate dry birds. I don't know if it was the best braised chicken I ever had but it is in my top five. With a hint of cinnamon and lemon the flavor it was wonderful.

The rice was the best and I was so glad to have added it. Next time I will double the rice and milk!

The garlic squeezed easily from its skins and spread like butter on fresh baguette slices.

This meal is a definite keeper. Give it a try.

By Robin

Chicken in Milk - adapted from Jamie Oliver

Ingredients:

• 4 pound organic chicken
• 1 T. olive oil
• 1 T. butter
• Kosher salt
• fresh cracked black pepper
• 1 cup rice
• 10 fresh sage leaves
• zest of 2 lemons
• 10 garlic cloves still in their skins
• 1 cinnamon stick
• 2 cups milk

Directions:

In a large Dutch oven, brown the chicken that has been seasoned generously with salt and pepper in butter and olive oil. Remove to plate. Pour out excess fat (I forgot to do this and my rice was a tad greasy) and then brown rice, stirring occasionally. Make a well in the rice and place chicken in the well. Sprinkle with a little more salt and pepper. Add the remaining ingredients and cover and braise 90 minutes at 375 degrees. Remove chicken from the bones and serve on platter with rice. Pull out garlic cloves and use to spread on fresh bread slices. Serves 5-6. Makes about 3 cups of rice.

Note - I think I will try to braise it at 350 degrees next time as it was a wee bit over cooked. I don't like it to completely fall off the bone, ya know what I mean?

Roasted Tomatoes Recipe

This is the best way to perk up a tasteless winter tomato for your salad or a simple side dish. The tomato flavor is concentrated, sweet, and the garlic on these is killer. And you should have smelled my house while these were roasting. Drool.

By Robin

Roasted Tomatoes

Ingredients:

• Roma Tomatoes- as many as you want
• Kosher salt
• fresh cracked black pepper
• Balsamic vinegar
• olive oil
• sugar
• fresh garlic, sliced thinly

Directions:

Preheat your oven to 250°. Line a jelly roll pan with foil and spray with a non-stick spray. Slice the tomatoes in half long ways and dig out the seeds with your fingers, discarding the seeds. Place the tomatoes, flesh side up on the foil. Drizzle with vinegar then oil, sprinkle with salt, pepper, and sugar-just a little, and top with the sliced garlic. Roast for 2 hours. Serve as a side, in a salad, over favorite meat, or tossed in pasta.

Grape Salad Recipe

I find it difficult to Eat A Rainbow on a daily basis and have been seeking out recipes to help me do that. Remember in school, ROY G. BIV? Each letter stands for a color in a rainbow: red, orange, yellow, green, blue, indigo, and violet. It was ole Isaac Newton that introduced indigo and orange to the original five colors to make it an even or is it odd seven. All to match the days of the week, the musical notes, and the seven known planets in his time. Another reason to love Newton. Today I am going to start with Red, the longest wavelength in the rainbow.

Red fruits and vegetables include red apples, cherries, cranberries, raspberries, red grapes, strawberries, red pears, watermelon, beets, red peppers, radishes, red onions, rhubarb and tomatoes. These have the powerful antioxidant lycopene which helps us fight heart disease and some cancers.

I think this recipe will help us all get those reds in. Oh and a little green too.

Of course some sugar helps the medicine go down now doesn't it?

By Robin

Grape Salad

Ingredients:

• 2 pounds red seedless grapes
• 2 pounds green seedless grapes
• 8 ounce cream cheese
• 8 ounces sour cream
• 1 tsp vanilla
• 1/2 cup white sugar
• 1 cup brown sugar
• 1 cup chopped pecans

Directions:

Wash and stem the grapes. Pour out on a towel and pat dry. In a bowl with mixer, mix on low speed cream cheese, sour cream, vanilla, and sugar for 30 seconds then increase speed to medium-high for 3 minutes until light and fluffy. Gently fold in grapes. Pour grape mixture into a large bowl and top with pecans and brown sugar. Cover and chill overnight. Mix the topping in prior to serving. Serves 8-10.

Note  - One of my guests did not like the crunchiness of the brown sugar, the rest of us did. I have looked at other recipes where some have solved this by decreasing the nuts and brown sugar, using candied pecans and sprinkling them on just before serving, stirring in the topping before chilling, or just using the nuts. It is up to you but I am sticking with the crunchy sugar high thank you very much.

Sweet and Sour Sauce Recipe

We like our Sweet and Sour, that's for sure. My kids would have everything very sweet without the sour though. This recipe is made with my Sweet and Sour Sauce that is very versatile. I can make a jar of it and brush over wings, shrimp, or beef skewers. It can also be used as a dip for egg rolls as well. This sauce is rich brown in color, very fragrant, and extremely flavorful with the right amount of spice and heat. Make a jar of this and keep it on hand for any and all Sweet and Sour needs.

By Robin

Sweet and Sour Sauce

Ingredients:

• 1 20 ounce can pineapple chunks, un-drained
• 1 tsp. ground ginger
• 1 clove garlic, minced
• 1-2 tsp. Sriracha
• 1 T. soy sauce
• 1/3 cup brown sugar

Directions:

Place all ingredients in a blender and blend until smooth. Place in jar and store in refrigerator and use on chicken wings, beef skewers, grilled meats, egg roll dip, meatballs, seafood, or anything else you need a Sweet and Sour Sauce. This sauce can me made hotter with the addition of more hot sauce or hot peppers. Play around with it but I think you will agree that keeping a jar of this around is a tasty addition to your condiment shelf in the fridge.

This week I have used this sauce two different ways:

1. I made a platter of Tyson's Tequila Lime Chicken Wings and brushed the wings with this sauce prior to baking.

2. I made Sweet and Sour Kielbasa by placing in the crockpot 1 pound kielbasa, sliced, one can pineapple chunks, drained and the jar of Sweet and Sour Sauce. Cook on low for 4-6 hours. The smokiness of the kielbasa is fantastic with this sauce. Perfect over rice.

Roasted Chickpeas Recipe

For my Middle Little, Mr. Picky Pot to like these then they must be good. Veggies rarely cross this little boys lips, so I was very pleased when Zuzu said he liked these Roasted Chickpeas - at least when he found out is was not chick's pee like his Dad teased him it was. I have seen these all over the foodie blogosphere and thought I would join the fun too. These are such a great little treat. Give it a go with whatever spices turn you on.

By Robin

Roasted Chickpeas

Ingredients:

• 2 cans chickpeas, drained, rinsed, and dried a little
• 1 T. olive oil

Spices I used, no measurments, sprinkle to taste:

• cinnamon
• cumin
• chipotle powder
• smokey seasoned salt
• smoked paprika

Directions:

On a jelly roll pan lined with foil place peas in a single layer and sprinkle with oil and spices. Toss well and bake in 450° oven for about 20-25 minutes depending on the doneness you like. I like mine cripsy so I went 25 minutes. Watch because they will burn quickly at the end. Let cool and place in an airtight container.

Cream Cheese Sheet Cake Recipe

This cake is dense, buttery, and very tasty, reminding me of a pound cake. The chocolate glaze is so good and perfect for this cake. I also took this a step further and followed the advice of thekitchn by frosting and freezing the cake while hot for 45 minutes to make the cake more moist and dense. My fellow blogger friend, Melissa had done this too with her delicious Banana Cake adapted from allrecipes, the very same cake used by thekitchn so we know it must be good. I must say the technique worked perfectly for my cake too.

By Robin

Cream Cheese Sheet Cake

Adapted from Taste of Home Magazine

Ingredients:

• 1 cup butter, softened
• 8 ounces cream cheese, softened
• 2 1/4 cups sugar
• 6 eggs
• 1 tsp. vanilla
• 2 1/4 cups cake flour

Directions:

In a large mixing bowl, cream the butter, cheese, and sugar for 3 minutes on high speed. Add vanilla then one egg at a time mixing well after each egg. Add flour and mix well. Pour batter into a greased 15x10x1 inch pan. Bake at 325° for 25 minutes or until cake springs back when touched. Frost immediately with this glaze:

Chocolate Glaze:

Ingredients:

• 1 cup white sugar
• 1/3 cup evaporated milk
• 1/2 cup butter
• 1/2 cup semisweet chocolate chips

Directions:

In a medium sauce pan combine sugar and milk and bring to a boil over medium heat. Boil for 3 minutes. Do not stir! After three minutes add chocolate and butter and stir until blended. Pour and spread over cake. Place in freezer for 45 minutes. Cut in one inch squares and place on a serving tray. Place a frilly or plain toothpick in each piece. Serves a crowd. I liked this served chilled more than room temperature. Either way though.

Note - The leftovers were greatly appreciated in my children's lunch boxes.

Mock Chocolate Fondue Recipe

Now the cheating has taken a turn for the worse. This one is so bad and so good all at the same time. Today I give you Chocolate Fondue. At least that is what it is impersonating, so let's call it Mock Chocolate Fondue, OK? I have done this one for many years to rave reviews and recipe requests and people are so pleased that it is just so simple. This fondue goes together so quickly and without fuss, clumping, burning, or seizing. Also it is not as cloyingly sweet as most chocolate fondues. The sour cream kinda gives it a cheesecakey flavor. I'll admit, it is not like the "good" stuff but it is quick and does the job quite well. Give it a whirl if you dare.

By Robin

Mock Chocolate Fondue

Ingredients:

• One container chocolate frosting
• 16 ounces sour cream
• 2 tsp. Grand Marnier, Kahlua, or other favorite liquor- optional

Directions:

In a medium sized microwave proof bowl mix the first two ingredients until smooth. Microwave on high for one minute or until warmed through. Add liquor and stir. Serve with bananas, grapes, strawberries, marshmallows, cookies, pound cake, and brownies. Can serve cold as well.

Cake Mix Cookies Recipe

Who has ever cheated? Raise your hand. I confess, I am a cheater. Not on taxes or my husband mind you but in the kitchen. We all have done it, right? Purchased items from the salad bar only to fix it with a few other ingredients to call it your own or opened a can or jar of something, added a few fresh items and called it dinner. I do it out of convenience, lack of planning, and laziness. What's your excuse?

The other day I needed some quick "homemade" cookies for my kids' lunch boxes. I could have taken out all the ingredients to make some real homemade ones but it was late, I was tired, and I didn't want to deal with the mess. Solution: Cake Mix Cookies. As much as I love to make my cakes or any baked goods from scratch, I do keep a few mixes on hand for emergencies. The cookies baked up beautifully and can be made with whatever flavor of mix and additions you like. I used yellow cake mix and chocolate chips.

By Robin

Cake Mix Cookies

Ingredients:

• 1 cake mix- I used yellow
• 2/3 cup regular oats
• 1/2 cup melted butter
• 1 egg
• 1/2 - 3/4 cup chocolate chips

Directions:

In a large bowl, mix the first 4 ingredients until dough comes together then add chocolate chips. Roll into a little bit bigger than an inch balls and place 2 inches apart on cookie sheets. Bake at 375° for 10-12 minutes. Cool on wire racks. Makes about 30 cookies.

Rice Pudding Recipe

Puddings are generally overlooked. It is not like they are on high end restaurant menus, unless it is some type of bread pudding topped with some spectacular bourbon sauce. One will mostly see puddings in a cafeteria or diner, we always had them in the dessert display at the diner I worked. I grew up eating pudding. Ma made hers mostly from scratch, our favorites being tapioca or rice. To get extra calories and nutrition in us, she often snuck an egg in there too, making them more rich and custard like.

Pudding to me is a comforting dish. I am known for serving Rice Pudding this time of year to dinner guests. Shocking isn't it? Such a simple dessert for guests? Let me tell you it is a show stopper served in a huge bowl still warm topped with cinnamon or nutmeg, maybe even a dollop of fresh whipped cream. People mmm, mmm their way to the bottom of their bowl and talk of a grandma's or an auntie's meals gone by. Puddings can do that you know. We all look at each other and wonder why we don't make it more often. I was approached last week by a friend and she asked that the next time I make my Rice Pudding could I give her some. No problem. I made a double batch as I knew my family would like some too.

THE SECRET TO GOOD PUDDING

To make a good pudding it must be slow cooked. Patience is key to its success. I have been known to always burn the first batch as I always tried to rush it. Most of my recipe cards for this requested recipe read, "Burn first batch then proceed again." So be patient and cook it low and slow. Another helpful tool is a heavy Dutch oven. Other pots work but the Dutch oven distributes the heat better and decreases the chance of scorching. Also keep it moving. That means to stir it frequently, not constantly, just very frequently. If you do happen to scorch it a bit, as some has now stuck to the bottom of your pot, do not scrape it. Simply pour the entire batch into another pot and continue cooking it in the new pot. Hopefully you have caught it soon enough!

By Robin

Rice Pudding

Ingredients:

• 1 cup rice- I used Jasmine
• 5 cups whole milk
• 2 cups half and half
• 1/2 tsp. Kosher salt
• 2/3 cup sugar
• 1 tsp. vanilla

Directions:

In a large heavy pot or Dutch oven over med high heat bring rice, milk, half and half, and salt to a gentle boil. This will take some time, don't rush it. Lower heat to low and simmer for 40 minutes until thickened. Do not cover. Remember to stir frequently from start to finish to prevent sticking, clumping, scorching and causing that thick film to form on top. If a skin does happen to form, simply skim it off with a spoon. Remove from heat and add sugar and vanilla. Stir well. Place in pretty serving bowl and serve warm or place covered with plastic wrap to cool in refrigerator. When ready to serve sprinkle with nutmeg or cinnamon. Serves 6-8. We love it served warm.

Yeast Biscuits Recipe

My Ma made these first and now I think the whole family makes these biscuits. They are something between a biscuit and a dinner roll. Light like a biscuit, but doughy like a roll. One of my favorite ways to serve these is with some ham and honey butter. A good old fashioned Ham Biscuit. Now that is a meal right there. Serve these with brunch or with Sunday Dinner, they will not disappoint. Make some now, make some later. I love the convenience of this biscuit. Roll. Biscuit. Roll. Biscuit.

By Robin

Yeast Biscuits

Ingredients:

• 5+ cups AP flour
• 1/4 cup sugar
• 3 t. baking powder
• 1 t. salt
• 1 t. baking soda
• 1 cup butter, room temperature
• 1 T. yeast
• 3 T. warm water
• 2 cups buttermilk, room temperature

Directions:

Place yeast in water. Mix yeast mixture with buttermilk, sugar and salt. Set aside. Mix flour, baking powder and baking soda together. Cut in butter. Add liquid ingredients. Mix lightly. I do this in my stand mixer with a dough hook. I mix until it all comes together. It you feel it is too wet add a little more flour. I used about 5 1/2 to 5 3/4 cups flour. Do not knead. Refrigerate overnight in a ziptop bag that has been sprayed with non-stick spray. When ready to bake, pull off amount needed and knead slightly, roll out on floured surface, and cut into biscuits. I used a heart shaped cookie cutter as that is what I had. No need to allow the biscuits to rise. Bake in preheated 450° oven for 9-10 minutes. Makes about 36 biscuits depending on the size of your cutter.

Note - The dough can be refrigerated up to 5 days. Pinch off as much as you need. Also can be rolled out, cut, and frozen individually on a sheet pan, then stored in a ziptop bag in the freezer for future use. Let defrost about 20 minutes then bake as directed.

Spaghetti Pie Recipe

I don't do pie crust. My mother has repeatedly shown me how to do it. I used to watch my grandmother, Mammy, make it by the tons but me? Forget about it. But Spaghetti Pie is a whole other ball game. This crust I can do. Spaghetti Pie comes from one of my old college roommates, Lorraine. When she made this we were all very happy. A spaghetti crust filled with ricotta, a thick meat sauce and topped with cheese has to be the best little Italian Pie supper ever.

By Robin

Spaghetti Pie

Ingredients:

• 6 ounces spaghetti
• 2 T. butter
• 1/3 C. shredded Parmesan cheese
• 2 well beaten eggs
• 1 pound ground beef or Italian sausage out of the casings
• 1/2 C. chopped onions
• 1 clove garlic, minced
• 1 C. (8 ounces) ricotta cheese
• 1 C. favorite spaghetti sauce
• 1 C. mozzarella cheese, divided

Directions:

Cook spaghetti and drain. In a large bowl mix spaghetti with butter, Parmesan cheese, and eggs. Stir quickly and well. Form spaghetti mixture into a crust in a greased pie plate. In a skillet over med-high heat cook beef or sausage, onions, and garlic until meat is browned and onions translucent. Drain off extra grease and stir in spaghetti sauce. Heat through. Spread ricotta over spaghetti crust and top with 1/2 cup mozzarella cheese. Top with meat mixture and top with remaining mozzarella cheese. Bake in 350° oven for 20 minutes. Serves 6.

Italian Sausage Cacciatore Recipe

After The White House tour last Saturday, everyone came to my house for dinner. I knew I needed to have something hot and ready. Out came the crockpot for this fabulous dish. I got this recipe, is it even a recipe it's so easy, from my friend Sheila who really knows how to feed crowds. Italian Sausage Cacciatore is easy and delicious served on soft baguettes of French Bread with slices of pepper jack cheese. Also with a big bag of potato chips and dip, baby carrots, and some Belgian Bornem Beer, we were warmed up in no time. For dessert I baked up some fresh cookies from the Chocolate Chip Oatmeal Cookie Dough I had mixed up earlier. It was a great day and night.

By Robin

Italian Sausage Cacciatore

Ingredients:

• 3 red bell peppers, sliced- I used orange, red, and yellow
• 1 large vidalia or large sweet onion, sliced
• 20 links Sweet or Hot Italian Sausage, cut in half- I used Sweet
• 1 4lb 3 ounce container of your favorite spaghetti sauce - I used Prego from Sam's Club *GASP*

Directions:

In a large crockpot place the pepper slices and onions. Top with sausage then pour sauce over top of the sausage. Cover and cook on high for 6 hours. Serve on rolls or over pasta. Serves about 20.

Note - If I were using this to serve a crowd I would cook up a few pounds of pasta, like bow ties. That way guests can have it either way.

Crisp Topping for Fruit Crisp Desserts

Here we go! Another easy dessert for this time of year. I like to double this recipe to have one for now and freeze one for later. This is the best crisp I have ever had. It is everything it is supposed to be and more. Crispy, sweet, a little chewy, all like an oatmeal cookie on top of my pan of apples or any other fruit filling. You can get extra fancy by adding nuts, dried cranberries, or even some shredded coconut. Be sure to freeze each recipe flat in a zip top bag. Can freeze up to 6 months. To defrost set on counter for an hour or two. Top your favorite fruit filling and bake. Great with ice cream. This is one of my favorite desserts to serve to large crowds. I always get rave reviews.

By Robin

Crisp Topping

Ingredients:

• 1 cup all purpose unbleached flour
• 1/2 cup brown sugar
• 1/2 cup sugar
• 1 cup rolled oats
• 1 T. cinnamon
• 1 t. vanilla extract
• 1 stick melted butter

Directions:

In a large bowl mix all ingredients well. Store in the freezer, flat in a gallon sized zip top bag or sprinkle over top of your favorite fruit filling for the best Crisp Dessert ever. Bake in a 350° oven for 30 minutes. Makes one 9 x 13 inch sized Fruit Crisp. Apple or cherry are perfect for this time of year.

Chewy Chocolate Peanut Butter Bars

Boy oh boy, I wish I had one of these right now, but I ate them all lickity split they were so good. Shame on me for not making these more often too. I got this recipe from my SIL, Ellen over ten years ago and I have only made them three times. Why? I have no idea because I love the chewiness of the oatmeal, of course the chocolate, and the subtle peanut butter undertones. This is a delicious bar and very perfect for this time of year for Christmas Homemade gift giving. Give this to your oatmeal, peanut butter lovin' friends.

By Robin

Chewy Chocolate Peanut Butter Bars

Ingredients:

• 1 C. packed brown sugar
• 2/3 C. butter, softened
• 1/3 cup light corn syrup
• 1 t. vanilla extract
• 4 cups quick oats
• 2 cups chocolate chips, divided
• 2/3 C. peanut butter
• 1/2 C. chopped peanuts

Directions:

Beat brown sugar and butter in a large mixing bowl until creamy. Beat in corn syrup and vanilla, stir in oats and press mixture into greased 9 x 13 inch baking dish. Bake in 350° oven for 15 minutes; cool slightly. Melt 1 cup chocolate chips and peanut butter gently in the microwave until smooth. Spread over oatmeal base. Sprinkle with peanuts and the remaining chocolate chips, pressing down slightly. Chill one hour in refrigerator until set. Set on counter top until room temperature again then cut. It will be impossible to cut if cold. Makes 24 bars.

Two Ingredients Pumpkin Cake with Apple Cider Glaze

You heard me. Two ingredients. Count them. One. Two. When my friend Bobby told me about this cake and that I would loooove it, I had to try it right away. It starts out with a cake mix *gasp* beat with a can of pumpkin filling. That's it. The batter color was beautiful and since it had no raw eggs I got to taste that thick and creamy batter without fear. Delish. Bobby said that I could use any cake mix I wanted and that chocolate was delicious. I still needed to bake this up before I could say for sure that it would be a success. I have done all those fat free cakes in the past with apple sauce in place of oil and had to swallow tough and gummy cakes, pretending (hoping) each bite improved. When I removed this cake from the oven I was pleased with the beautiful color and texture. After it cooled I wanted a nice glaze, something with spunk. I thought to make up a glaze with apple cider to enhance the pumpkin flavor. The cider glaze was over the top good and I will make it again for other Fall-time cakes. After dinner last night, I served this cake and it was a hit with my family. It had the texture of a sponge cake and was not chewy at all. The taste was nice and I could not really distinguish a distinct pumpkin flavor but a nice flavor all the same. If you are in a hurry and need a quick, pretty, and tasty cake, try this one.

By Robin

Pumpkin Cake

Ingredients:

• One Cake mix- I used yellow
• 1 -15 ounce can 100% pumpkin- puree, not pumpkin pie filling

Directions:

Preheat oven to 350°. In a large bowl mix cake mix with pumpkin filling using a hand mixer or a stand mixer. Beat on medium for 2 minutes. Pour batter into a greased 7 x 11 inch baking dish. Bake for 28 minutes or until tooth pick comes out clean. Cool completely before frosting. Serves 8.

Apple Cider Glaze

Ingredients:

• 1 cup powdered sugar
• 2 T. apple cider
• 1/2 t. pumpkin pie spice

Directions:

In a small bowl blend all ingredients until smooth. Pour over Pumpkin Cake letting it drizzle down the sides of the cake. Let set before covering.

Pepper Jelly Ham Recipe

One of the best things about Thanksgiving is the leftovers. Days filled with meals from the Thanksgiving table splendor. Ham one day, turkey the next, raviolis the day after that. We cook like crazy for a week and it does pay off with at least a week of leftovers cooked this way or that. A great meal to use leftover ham is (yadda yadda, ham and bean soup) Pepper Jelly Ham. It is a simple 4 ingredient dish that I developed to be tasty and simple. It is such a change of pace during the holidays that you will forget it is actually leftovers. That's a good thing. Served over rice this saucy meal is sweet with just the right amount of spice.

By Robin

Pepper Jelly Ham

Ingredients:

• 4 cups cubed ham
• 1- 20 ounce can pineapple chunks in juice not heavy syrup, drained, reserving juice
• 1- 12 ounce jar red pepper jelly*
• 1 T. cornstarch

Directions:

In a large pot, over medium-high heat, heat ham, pineapple, and jelly until bubbly. Meanwhile stir cornstarch into reserved pineapple juice. Once the jelly is melted and bubbly, add the pineapple juice/cornstarch mixture and stir well. Simmer for about 10-15 minutes, stirring occasionally until sauce is thick and glossy. Serve over steamed rice. If you like it a bit hotter, add Sriracha to taste. Serves 6.

*Note - I used a 12 ounce jar of Cranberry Pepper Jelly sold in the cheese section at Whole Foods. It is delicious. Do try it.

Taco Soup Recipe

All Thanksgiving weekend the TV will be on so that Himself can watch all the football anyone ever wanted to see. With so many leftovers around, meals during this weekend are a snap. But after all the turkey and stuffing I want something else and I don't want to cook it either. Here is where this soup comes into play. It is easy, no mess, and nothing really to cook, only heat. For being so quick and easy, I think this is a very delicious and super flavorful soup. You all have probably seen this soup in some form or other but here is my version.

By Robin

Taco Soup

Ingredients:

• 2 cans Ro*Tel tomatoes, do not drain- hot or mild, your choice
• 2 cans cream style corn
• 2 cans pinto beans, drained and rinsed
• 2 cans black beans, drained and rinsed
• 2 cans hominy, drained and rinsed
• 1 packet taco seasoning
• 1 packet Ranch Dressing Mix
• 1- 12 ounce package andouille sausage, diced- I use aidell's
• 1-2 cups water, optional

Directions:

Place all ingredients in a large pot cover and heat to a simmer over medium heat for 20 minutes. Also perfect in the crock pot for when you come home after all the Black Friday shopping. Serve with sour cream, shredded cheese, tortilla chips or corn bread, and whatever else you love. Serves 12-14.

Note - I place all the beans and hominy in a colander and do a quick rinse.

Peanut Butter Fudge Sauce Recipe

Get your pen out and copy this recipe down right now. It is that good. I have had this recipe for 15 years. I got it from my MIL when I married Himself. I have so many of her great recipes that I make over and over again. This Peanut Butter Fudge Sauce is from an old newspaper clipping she had from many years ago and this recipe is a family favorite; all the daughter-in-laws make it. You must cook this on the stove until thick but once it cools it gets even thicker, spoon bending thick. A quick reheat and you are back in business. We love this over ice cream but it can be used over cakes and other desserts. The fudge posed with its favorite old recipe card that is tattered and well used.

One year, at Christmastime, I made this fudge sauce for my co-workers and jarred it up prettily for each one of them. After the office party one of the gals approached me and asked if the Peanut Butter Fudge Sauce was good in the bedroom. I told her it is good in any room. After she shrugged and walked away, I figured out that that was not what she meant.

By Robin

Peanut Butter Fudge Sauce

Ingredients:

• 2 cups sugar
• 1/4 cup flour
• 1/4 cup cocoa
• 1/4 cup water
• 1/2 cup peanut butter, I used chunky, it was all I had
• 1 - 12 ounce can evaporated milk
• 1/4 t. salt
• 1/4 cup butter
• 1 t. vanilla

Directions:

In a medium saucepan over medium heat, mix all of the ingredients. Stirring continuously, bring mixture to a gentle boil. Stir until smooth and thickened. About 10-15 minutes. Do not burn, do not stop stirring. Remove from heat and add vanilla. Pour into a quart jar. Cool and place in refrigerator until ready to serve. To serve spoon out a small portion into a microwave safe bowl, cover and heat on half power in microwave in 20 second increments until warm. Makes one quart.

Note - This makes a great gift!

Boursin Mashed Potatoes Recipe

I am utterly speechless when I eat these potatoes, except of course for the mmm-ing I'm doing. These are the best mashed potatoes ever and we love them at our house. This recipe is adapted from my SIL, Tonya's, Sour Cream Mashed Potato Recipe. The original recipe calls for cream cheese but someone in the family thought the Boursin would be a great addition. Was that you Ma? Anyway this is a super dee duper dressed up mashed potato that is no harder than regular mashed potatoes. In fact you don't even have to peel the little things. The red skins are so pretty and add such a nice flavor and texture to the dish. After trying these you will never go back to regular. I am giving you the basic recipe but I really enjoy when you all make my recipes and comment back with your own additions of creativity. Give these a go and let me know!

By Robin

Boursin Mashed Potatoes

Ingredients:

• 2 lb. bag organic little red potatoes, scrubbed
• one package Boursin Garlic and Fine Herbs Cheese
• 1 T. dried shallots or dried chives
• 1 t. Kosher salt
• fresh ground black pepper, as much as you like
• 1/2 cup sour cream

Directions:

In a large pot of salted water, boil potatoes until fork tender, about 20 minutes. Drain potatoes and add to the bowl of your stand mixer or in a bowl to use with your hand mixer. Add the rest of the ingredients and mix on medium speed until the potatoes are creamy and smooth. Place in a pretty serving bowl and top with a tablespoon of butter. Serves 1. No, it serves about 5-6. You may want to double this it is that good.

Note - If you have fresh herbs then use those. If you use the shallots fresh then you will have to saute them a bit to soften.

Good Ole Fashioned Creamed Chicken

Ever since I started blogging my children have asked, "Mom have you blogged about Creamed Chicken?" "No I haven't, why?" "Well you should, it is one of the best dinners you make." I am finally getting around to posting the Robin Sue Family Stand-by: Creamed Chicken. It is a simple dish really. Humble, quiet, dependable. I have dressed it down. I have dressed it up. But no matter how Creamed Chicken is served it brings smiles of contentment to my table.

Creamed Chicken is a recipe from a treasured, old church cookbook I own. The recipe was donated by Juanita Fish. She was the most delightful lady and splendid cook. Juanita is no longer with us and years after her death, while her husband Joe was visiting another family friend, that friend asked, "Joe, what would you like for supper tonight?"

"Make me Juanita's Creamed Chicken if you will, I haven't had it since before she died." Joe dined on Creamed Chicken that night.

I have served this dish over toast, puffed pastry, buttered noodles, baked potatoes, rice, biscuits, and mashed potatoes. I have served it to just my family or have served huge pots of it to a crowd and no matter what it is poured over, I get raves for this homey meal. Reheats perfectly as leftovers too. I have even taken leftovers and added peas, carrots, browned onion, cooked potato cubes and a little more milk, poured it in a pie plate, topped it with a crust and had a wonderful Chicken Pot Pie. Put it in your rotation especially during these colder months.

By Robin

Creamed Chicken

Ingredients:

• 1 stick unsalted butter
• 1/2 cup flour
• 4 cups milk
• 4 cups cooked, shredded chicken- about 3-4 chicken breast halves
• fresh thyme leaves from one sprig, or 2 pinches ground thyme
• salt and pepper to taste

Directions:

In a large pot over medium high heat, melt butter. To melted butter, whisk in flour until smooth. Slowly whisk in milk. Add the thyme. Turn heat down to medium and cook until thickened. Add chicken then salt (I use about 2 t. Kosher salt) and pepper to taste. Serve hot over baked puffed pastry shells, toast, or buttered noodles. Also good over rice, baked potatoes, mashed potatoes, or biscuits. We also like ours with peas on the side or placed over top. If you add the peas to the pot of creamed chicken, the flavor will get too pea-ish. Unless you like pea-ish!

Serves 6.

Christmas Peanut Butter Candies Recipe

Back in my Thoracic Medicine days as a Pulmonary Nurse Specialist I had the opportunity to work with many clients, mostly elderly. I loved them. I miss them. Many are gone now but some of their recipes remain, to this day, in my recipe box here at home. During that time we were living in NC near Fort Bragg and while Himself was jumping out of planes and playing Army, I was having the time of my life with my patients. I got to know these people very well, we became friends. Foodie Friends.

The patients loved to bring in treats to share with the other clients and staff members. Not only did the ladies bring their favorite recipes and goodies to share but the gentlemen did as well, bringing something delicious from their wives. One patient, I will have to call her Sugar for privacy reasons, used to bring the tastiest little morsels for us to devour. One day she brought these Peanut Butter Candies and right away I had to have the recipe as Himself is a huge fan of peanut butter. One. Two. Three. She spouted off the ingredients and method just like that. It sounded too easy. And it was.

These creamy, soft, and pillowy candies are super sweet and delicious. Perfect for any peanut butter fan. I have brought these to potlucks with great success and have made them for last minute company. These are a candy you do not see too often, I never see it, so it is great for Christmas Cookie Platters for your dessert table. But have the recipe ready to share!

By Robin

Peanut Butter Candies

Ingredients:

• one pound box Confectioners sugar
• 6 T. unsalted butter, room temperature
• 7 t. milk, I used whole
• peanut butter for spreading, I used TJ's Organic Crunchy PB

Directions:

Using a stand mixer or very strong hand mixer, mix sugar and butter until blended. Add milk one teaspoon at a time until the mixture pulls from the edge and almost makes a ball. I used 7 t. milk. Too dry and your dough will crack, too wet, it will be sticky. Roll into a ball then roll out into a 9 inch by 14 inch rectangle, between 1/8 and 1/4 inch thick. It is easier to roll between two sheets of plastic wrap on top of the bottom side of a jelly-roll pan.

Using a sharp knife cut a slit down the center of the dough longways. Spread each side with a thin layer of peanut butter, not to edges. Chill for 15 minutes to help it set a bit.

With the assistance of the plastic wrap, roll the dough into logs starting with the long edges, then seal the seams by lightly pinching and smoothing them. It is a bit tricky and the dough will crack, the peanut butter will ooze and the edges may not seal, but take a deep breath it will all be OK. It is supposed to look a bit rustic!

Using a sharp knife, gently cut the rolls into 1/2 inch pieces. you will get about 24-30 pieces. Place in paper candy papers on a candy dish and cover tightly with plastic wrap (they can dry out quickly) until ready to serve or store, wrapped well, in freezer up to 3 months.