Cinnamon Rolls

Cinnamon Rolls

Compiled by Kristen W

Yield: about 24 rolls (can fit 24 on a 11x17 pan)

 

 

 

Dough:

 1 TB yeast

1 3/4 c. warm water

1/2 tsp. sugar

1/4 c. sugar

2 tsp salt

1 egg

1/3 c. powdered milk

1/3 c. canola oil

5 c. flour (added one cup at a time)

 

 ************

Filing: 

8 TB butter, softened

1 c. packed light brown sugar

 2 TB cinnamon

 

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Icing:

 2 ounces cream cheese, softened

8 tablespoons (1 stick, 4 ounces) butter, softened

Pinch salt

2 tablespoons milk or heavy cream

1/2 teaspoon vanilla extract

1 3/4 cups (7 ounces) powdered sugar

 

 

In a separate bowl, prepare yeast in warm water and 1/2 tsp sugar and let sit 5 minutes.  Mix next 5 ingredients in mixer, then add in prepared yeast. Add flour one cup at a time until dough pulls from the side. It should not stick to the back of your hand. Place in greased mixing bowl and flip over. Cover with a towel and let rise for 1 hour until doubled. 

 

Split dough into 2. Roll out into 15x30", or until 1/4" thick. Spread with softened butter, making sure to coat the ¼” vertical edges. Top with filling mixture, generously (not on ¼” edges.)

 

Roll up starting from one long side to the other, tightly but not pulling. Make vertical cuts using dental floss (go under the dough log and cross strings while pulling up) and place the resulting rolls on a baking sheet.

 

Let rise until almost doubled. Bake at 350 degrees for 20 minutes. Mix icing and top the rolls with it when they are still slightly warm but have cooled somewhat. Enjoy!

Giant Cinnamon Rolls

  

Giant Cinnamon Rolls – McCall

Compiled by Kristen W

Yield: 4   8-inch wide rolls, or 2 giant ones

 

 

 

Dough:

 1 TB yeast

1 3/4 c. warm water

1/2 tsp. sugar

1/4 c. sugar

2 tsp salt

1 egg

1/3 c. powdered milk

1/3 c. canola oil

5 c. flour (added one cup at a time)

 

 ************

Filing: 

8 TB butter, softened

1 c. packed light brown sugar

 2 TB cinnamon

 

************

Icing:

 2 ounces cream cheese, softened

8 tablespoons (1 stick, 4 ounces) butter, softened

Pinch salt

2 tablespoons milk or heavy cream

1/2 teaspoon vanilla extract

1 3/4 cups (7 ounces) powdered sugar

 

 

In a separate bowl, prepare yeast in warm water and 1/2 tsp sugar and let sit 5 minutes.  Mix next 5 ingredients in mixer, then add in prepared yeast. Add flour one cup at a time until dough pulls from the side. It should not stick to the back of your hand. Place in greased mixing bowl and flip over. Cover with a towel and let rise for 1 hour until doubled. 

 

Split dough into 2. To make 4 rolls, roll out long and narrow, about 4 inches wide, as long as it will go (staying no less that ¼” thick). If making two giant ones, you'll need to roll out a strip only 2 - 2.5" wide, and 1/4" thick. Spread with softened butter, making sure to coat the ¼” vertical edges. Top with filling mixture, generously (not on ¼” edges.)

 

Roll up starting at one small end, and tightly (but not pulling) rolling to the other small side. For the 4-roll version: the cinnamon roll should be able to be placed, spiral side down, and be about 4” high. Cut horizontally with dental floss, and place the four resulting rolls on a baking sheet.

 

Let rise until almost doubled. Bake at 350 degrees for 20 minutes. Mix icing and top the rolls with it when they are still slightly warm but have cooled somewhat. Enjoy!

Protein Bites

Protein Bites

Yield: 2 dozen

 Mel's https://www.melskitchencafe.com/best-energy-bites-recipe/

 1 c oats

 1/3 c ground flaxseed meal

 1 cup nut butter

 1/4 c honey

 Dash of vanilla extract

 Pinch of salt (more to taste, if needed)

 Add-ins: mini chocolate chips, shredded coconut, chopped nuts, dried fruit, chia seeds, etc.

In a food processor, add the oats and process until coarsely chopped. If you don't have a food processor coarsely chop the oats in a blender and add to a bowl.

Add the flaxseed meal, nut butter, honey, vanilla and salt. Process/mix until the mixture comes together into a soft but not overly sticky ball.

If the mixture is overly dry, add nut butter a tablespoon at a time and process/mix until the consistency is soft but not overly sticky or crumbly.

Remove the blade from the food processor, if using. Add any add-in ingredients, and mix with your hands until evenly combined.

Roll the dough into small balls (cookie scoop size) and place on a parchment-lined baking sheet or tray. Refrigerate until firm enough to stack in a lidded container or in a bag. The energy bites can be frozen for several months or refrigerated for a week or so.

Quinoa Breakfast Hash

 Quinoa Breakfast Hash

Kristen W

Yield: 4 servings

 

1 TB olive oil

1 sweet potato, diced

½ red onion, small diced, about ½ cup (or whatever onion you have)

1 red bell pepper, small diced

1/4 tsp crushed red pepper flakes

2 cloves garlic minced

-sprinkle with pepper

1 c spinach

1/2 c uncooked quinoa

1 c vegetable broth

4 eggs (cook however you like them when ready)

 

Combine broth and quinoa in a small pot. Cook until tender.

 

While Quinoa is cooking:

Heat oil in a large skillet over medium heat. Add sweet potato, onion, bell pepper, and garlic, tossing to coat. Cover and cook for 8 to 10 minutes, or until potatoes are a little soft (but not cooked through).

 

Add spinach, stir, and cook until wilted down, just a minute or two.

Stir in cooked quinoa.

Cook eggs however you like them.

 

Serve veggie skillet topped with eggs and sprinkled with salt, pepper, etc.

Banana Oat Muffins (Laurie's healthy ones)

Banana Oat Muffins
Yield: 12 standard muffins
Laurie M

2 1/4 c. oats (whole rolled)

2 ripe bananas, lightly mashed (about 1 cup)
1/2 c. plain greek yogurt (or plain yogurt)
2 large eggs
1 tsp vanilla extract
1/3 c. sugar or 1/4 - 1/3 c. honey
1 1/2 tsp. baking powder

1/2 tsp. baking soda
1/4 tsp. salt

about 1/2 cup chocolate chips, roughly chopped
    *(I do half semisweet half milk choc)


Preheat oven to 350. Spray muffin tin(s) or spray paper liners.

Blend oats in a blender until some looks like oat flour and some is still chunky. Add all ingredients EXCEPT chocolate chips to the blender.  Process until well-blended.

Stir chopped chocolate chips into batter. Pour batter into tins and sprinkle a few chocolate chunks on top. Bake until muffins are springy to the touch and baked through, don't over bake! 

Regular muffins: 15-17 mins

Mini muffins: 9-11 mins

**I usually double this recipe and it still fits in my 2 liter blender. Then I make the doubled recipe twice and freeze them!

Taco Soup (Em's)

Taco Soup (Em's)
Yield: 6 servings
Emily R



1 lb. ground beef or chicken (canned or chicken breasts)
1 can tomato sauce
1 can corn
1 can pinto beans
1 can black beans
1/2 onion, diced (or 1/4 c. dehydrated onion)
3 TB taco seasoning

If using ground beef, brown the ground beef on the stove.

Add all ingredients in a crock pot and cook on low for 8 hours. If using chicken breast, shred chicken before serving.

Serve with cheese, sour cream, tomatoes, avocado, chips, lime wedges, etc.

Black Bean Sweet Potato Burritos

Black Bean Sweet Potato Burritos
Yield: 6-8 servings
Adapted from Mel



3 sweet potatoes, peeled and cubed small (about 3-4 cups)
 1 jalapeno, seeded and finely diced
 1 red pepper, diced small
 1 small red onion, diced small (about 1/2 cup)
 2 tsp olive oil
 1 tsp cumin
 1 tsp chili powder
 1/2 tsp salt
 1/4 tsp black pepper

1 (15-oz) can black beans, rinsed and drain
1 - 2 chicken breasts, diced small

 1/2 cup chopped cilantro
 1 TB fresh lime juice

 1 c shredded cheddar cheese
 1 c shredded Monterey Jack cheese
 6-8 burrito-size tortillas

Preheat the oven to 425 degrees F. In a large bowl, toss together the sweet potatoes, jalapeno, red pepper and red onion with the olive oil, cumin, chili powder, salt and pepper. Saute for 2-3 mins on the stove, stirring frequently. Dump the sauteed veggies onto a large rimmed baking sheet and roast for about 20 minutes, tossing halfway through. The vegetables should be tender but not mushy at the end of cooking time. Taste some to make sure they are soft enough!

While the veggies cook, cook the chicken with some salt, pepper, and cumin on the stove. Toss in black beans after chicken is cooked and let them warm through.

Scrape the veggie mixture into a large bowl and toss with the black beans and chicken, cilantro and lime juice. Taste the mixture and add additional salt and pepper to taste, if needed. Refrigerate the mixture until ready to assemble the burritos or use immediately.

Serve with sour cream and cheese, even avocado if you have it!