Blueberry Cream Cheese Rolls

I made a double batch of these for our Mother's Day Brunch this year because last year when we had them on Easter they were sooo good we each wanted more than one!! I should tell you ahead of time that the dough needs to rise overnight so this isn't something you can just whip together. I saw this recipe first on the Rachael Ray morning TV show and then she put it in her magazine, I love blueberries so I knew I wanted to give it a whirl. I was nervous that they weren't going to be sweet enough because there isn't much sugar in the dough but when you add the blueberry preserves and cream cheese frosting on top it is the perfect amount of sweetness.

Adapted from: Every Day with Rachael Ray Magazine

Makes 12 Rolls

Ingredients:
10oz Jar of Polaner Blueberry Fruit Preserves
4 oz of Cream Cheese - Softened
2 Cups of Confectioners Sugar
2 Tbsp Unsalted Butter - Softened
4 Cups of Flour
1 Egg
1 Package of Active Dry Yeast - 1/4 oz
1/4 Cup Warm Water
1 1/4 Tsp Salt
1 1/4 Cup of Skim Milk plus 2 Tbsp for Frosting
2 Tbsp Sugar plus 1 Tsp for Yeast
Pam Cooking Spray

Combine 1 Tsp of sugar to a package of active dry yeast in a small bowl. Add the warm water, let stand 5 minutes until the yeast has activated and the mixture in the bowl is frothy. In a large mixing bowl, beat the butter with the salt and remaining 2 Tbsp of sugar until the mixture is fluffy. Next, beat in the egg, milk and yeast. Slowly add the flour on a low speed, little by little allowing it to be well combined before adding the next increment.

Take a large bowl out and spray the entire inside surface with Pam cooking spray, set aside. On a floured surface, take the dough out of the bowl and knead it for 2 minutes. When you are finished kneading the dough transfer it into the greased bowl and turn it over to coat the entire thing with spray. Cover with foil or plastic wrap and place in the refrigerator overnight to let it rise.

The next day when you are ready to bake and eat your rolls preheat the oven to 400 F. Take the dough out of the fridge, and punch the it one time hard with your fist to let all of the excess air out of the bowl. Roll out the dough into a rectangle approximately 12 inches by 16 inches.

Spread the preserves all over the dough, leaving a 2 inch border on all sides. When I went into the jelly section to find the preserves I realized that Polaner carriers multiple flavors of fruit preserves so this recipe could be made with Raspberry, Strawberry or any flavor you'd like not just Blueberry.

Gently grab one end and roll up the dough lengthwise until the whole thing is a closed cylinder. Pinch both of the edges to close to seal the roll. Cut about an inch or so off of each end where there is no preserves.

Using a very sharp knife, make a slice every 1 inch and a half for a roll. DO NOT press down too hard with the knife just use a gentle sawing motion, also DO NOT press down on the dough as you are holding it or you will squish the roll and they will end up misshapen. In a greased 9x13 baking dish, place each roll sliced side down. You should be able to place all 12 in the same pan, don't worry about them touching because they will easily pull apart after they are baked.

Bake for 20-25 minutes, until preserves are bubbling and the roll has becomes crisp and golden brown. While the rolls are baking you can make the cream cheese frosting. In a mixing bowl beat the softened ream cheese and 1 cup of the confectioners sugar. Add the milk and then the other cup of sugar until smooth and creamy. When the rolls comes out of the oven let them cool for about 5 minutes. Spread the frosting on top of the warm rolls and serve immediately

Enjoy!! - Nicole

This is linked to www.momscrazycooking.blogspot.com

Double Fudge Oreo Crunch Cookies

I have a thing for Oreos and chocolate.  I eat way too much of both.   I made these cookies to bring to a housewarming party at my niece's house last weekend.  They were made with Hershey's Special Dark Chocolate so they were very dark - but good!  The only problem with these cookies is that you make the batter and then have to refrigerate them for a few hours before baking so if you want cookies fast this isn't the recipe for you. 

Adapted from : http://www.howsweeteats.com/

Ingredients:
1 cup butter at room temperature
1-1/2 cups sugar
2 eggs
1 tsp vanilla
2 cups flour
1/2 cup cocoa powder
1 tsp baking soda
1/4 tsp salt
1 cup chocolate chips
1 cup crushed Oreo cookies

Cream butter, sugar, eggs and vanilla until fluffy.  Add flour, cocoa powder, baking soda and salt. 

Fold in chocolate chips and crushed oreos. 

Refrigerate dough for 2-4 hours.  When ready to bake, preheat oven to 350 degrees.  Roll into balls or scoop with ice cream scooper and set on a baking sheet.  Bake at 350 for 10-12 minutes.  Let cool.  

Enjoy!   Susan

Cucumber Smoothie

Summer is right around the corner and the weather is finally getting nice for more then one day at a a time. I found this smoothie in the Food Network Magazine when I was trying to eat only fresh fruits and veggies for a few days. Its very refreshing and perfect for an after workout snack or a day spent in the sun.

Adapted from Food Network Magazine 50 Smoothie Insert

2 medium seedless cucumber
1 Kiwi
1 cup of ice
1 lime
1/2 cup of water

Peel the cucumber and cut into chunks. Scoop kiwi out of it's skin. Put into Blender. Add the juice of one lime, ice, and water to the blender. Blend until there are no ice chunks left. Feel free to change the ice amount depending on how you like it. More ice makes it slushy and less makes it more liquid. Also if you want it sweeter exchange the kiwi out for 4 tablespoons of honey.


Enjoy Kath!

Bacon and Broccoli Quiche

Happy Mother's Day!!

I've been very blessed to have a wonderful mother and three magnificent grandmas for my entire 29 years, without each and every one of them I do not know who I'd be today. So tomorrow I will be celebrating them. I remember bringing home a small plant for my mom when I was young because every year they'd have a sale in school right before mother's day, making a home made card and giving her a coupon book to cash in to me for various chores. I look forward to the day when my own child will bring me those small tokens of love!!

This recipe is perfect if you are making your wife breakfast in bed with the kids or if you are inviting your own mom or grandma over for Brunch!! I cheated by using refrigerated pie crust but you can make one from scratch if you have enough time and energy.

Adapted from http://www.tasteofhome.com/
Ingredients:
1 Sheet Refrigerated Pie Crust
2 Cups Monterey Jack Shredded Cheese
12 Strips of Bacon - Cooked and Crumbled
3 Cups Broccoli - Chopped
1/2 Cup Onion - Diced
3 Eggs
1 1/2 Cups Skim Milk
1/2 Cup Mayonnaise
1 Tbsp Butter - Melted
2 Tbsp Flour
1 Tsp Salt
Pam Cooking Spray

Start by preheating the oven to 350 F. Spray a 9 inch pie plate with Pam Spray and gently lie the pie crust on top. Carefully push the dough down into the middle of the pan pressing it into the creases and up on top to the edges. Set aside.

Melt the butter in the microwave on a low power setting for 30 seconds. Whisk together the flour, mayonnaise, butter, salt and eggs in a large bowl. I cook my bacon in a microwave safe dish using paper towels, so if you going to do it that way start heating it up now because it took about 8-10 minutes for all 12 pieces to be crunchy.

Stir the milk into the egg mixture, then add the broccoli and onion. Mix well to combine. At this point I realized I had chosen a bowl that was way to small so I transferred everything into a bigger bowl. Add the shredded cheese and finally the crumbled bacon. Give it a few good stirs so everything is coated with the egg/milk mixture.

Pour the entire bowl into the pie crust. Carefully place it in the oven and bake for 55-60 minutes or until the crust is brown and the quiche has set, a knife inserted into the middle should come out clean. Let the quiche stand for 10 minutes before cutting and serving.

Enjoy!! - Nicole

Linked at: http://www.gooseberrypatch.typepad.com/blog/, http://eatathomecooks.com/

Chips and Fish Sandwich

Salt and Vinegar Potato Chip Encrusted Fish Sandwich

I love a good fish sandwich especially when it’s warm out. So when I came across this variation I knew I wanted to try. It's like Fish and Chips all in one. I turned the recipe into a single serving since it was just me that night.

Adapted from: http://www.howsweeteats.com/

Ingredients:

1 fresh piece of cod

1/2 cup of egg whites from the carton

2 big handfuls of salt and vinegars chips

1 roll

lettuce, tomato, mayo (anything you like to put on your sandwich)

Preheat oven to 425 degrees. Line baking sheet with parchment paper and spray with PAM. Put potato chips in ziplock bag and crush them into fine pieces. I would crush them until they are as fine as you can get them. I didn't do this well and I had a hard time getting them to stick to the fish.  Dip the fish into the egg whites then dredge in potato chips. Pressing so the chips stick. Place on baking sheet. I sprinkled some crushed potato chips on top since they weren't sticking well. Bake 18 minutes, until it's golden brown.

Let sit a few minutes before placing fish on sandwich. I put a little mayo (since I’m not really a fan) so it wasn't dry, tomato slices, and lettuce on roll then placed the fish on top. It had a good flavor and was light and flakey.

Enjoy Kath.

Creamy Chicken and Black Bean Enchiladas

HAPPY CINCO de MAYO!!

We are two days away from the Mexican holiday Cinco de Mayo so I wanted to share this recipe with you before it passes. Who doesn't love a celebration that includes Guacamole and Margarita's??!! We usually stick to the Mexican basics in our household, we eat Fajitas, Quesadillas and Tacos all the time but I have never made an Enchilada.

I was inspired to create a list of "30 new things to make by the time I turn 30" by Katie from The Well-Fed Newlyweds so I thought that it was fitting to use one of her recipes to kick off my new experiment. This was absolutely delicious, both creamy and cheesy, it was one of those meals that you can't wait to eat the left overs immediately. I almost want to make it again this week!!

Adapted from: http://www.thewellfednewlyweds.blogspot.com/

Makes 8 Enchiladas

Ingredients for Filling:
8 oz Cream Cheese - Soften
2 - 4oz Can of Diced Green Chilies
2-3 Large Cooked Chicken Breasts - Cubed
1 Can Black Beans - Drained & Rinsed
1 Cup Mexican Shredded Cheese

Ingredients for Sauce:
2 Tbsp I Can't Believe its Not Butter
1/2 Onion - Chopped
2 Tbsp Flour
1/3 Cup Chicken Broth
1/4 Cup Skim Milk
1/2 Cup Sour Cream
1 Cup Salsa Verde (Green) Medium
S&P

8 Whole Wheat Wraps
Pam Cooking Spray

Cilantro for Garnish if desired

Start by making the filling for the enchiladas. You can use left over cooked chicken breasts or quickly cooked up a couple of breasts to use. Combine the green chilies, black beans and softened cream cheese in a medium bowl. Mix until well combined, add the diced up chicken and mix again. Set aside.

Spray a 9x13 glass baking dish with Pam cooking Spray and set aside. Preheat the oven to 375F. Next you can being making the sauce for the enchiladas. Melt the margarine in a large pan over medium heat. Add the onion, saute 3-5 minutes stirring frequently so it doesn't stick or burn. Whisk in the flour until well combined (about a minute).

You can begin to slowly whisk in the chicken broth and then the milk. Continue whisking for about 3 minutes until the sauce thickens. Take the pan off of the heat and whisk in the salsa Verde and sour cream one at a time. Continue whisking until sauce is smooth and creamy. S&P to taste.

You can begin to assemble the enchiladas now that all of your parts are made. On the bottom of the greased Pyrex dish spread a couple of spoonfuls of the enchilada sauce you just made. Next on the counter top take your wrap and in the middle put down about a 1/2 cup of the filling of creamy chicken and black beans. Sprinkle cheese on top of the filling.

Fold both sides of the wrap into the middle and place the seam side down in the baking dish. Once you have assembled all 8 enchiladas pour the sauce on top of the wraps.

Sprinkle the remaining cup of shredded Mexican cheese on top of the sauce. Bake for 20-30 minutes, until cheese is bubbling and wraps have begun to brown and crisp. Let them sit for 2-3 minutes before serving. Top with cilantro if desired and serve with yellow rice or chips and salsa.

Enjoy!! - Nicole

Linked at: http://eatathomecooks.com, http://growingupgabel.com/, http://www.semihomemademom.com/, http://www.foodiefriendsfriday.com/

Samoa Cookie Bars

Being the mother of four daughters and a Girl Scout leader for 16 years would almost make me an expert on Girl Scout cookies. I have sorted hundreds of cases of Girl Scout cookies in my garage and have spent quite a few cold windy days either going door to door with my girls selling cookies in the neighborhood or sitting at a table in front of a store in town selling them at a "booth sale".  The most popular cookies have always been Thin Mints.  They were always the ones that sold out first. Since mint is not my thing, my favorite Girl Scout cookies have always been the Samoas.  Chocolate - coconut - and carmel.  A perfect trio of flavors.  These bars are just as delicious as the Girl Scout cookies are.           

adapted from: bakingbites.com

Ingredients:

For the cookie base:

1/2 cup sugar

3/4 cup butter, softened

1 large egg

1/2 tsp vanilla extract

2 cups all purpose flour

For the topping:

4 cups shredded coconut (sweetened or unsweetened)

12 oz chewy caramels

1/4 tsp salt

10 ounces dark or semi-sweet chocolate

Directions:

Preheat oven to 350 degrees.  Butter the bottom and sides of a 9 x 13 baking pan.  Cut a piece of parchment paper to fit into the bottom and sides of the pan letting it overhang slightly on both sides.

In the bowl of a stand mixer fitted with a paddle attachment, cream together sugar and butter until fluffy.  Scrape down bowl and add the egg and vanilla extract, beating until thoroughly combined about 1 minute.  On low speed mix in flour until mixture is crumbly like wet sand. 

Drop the dough into the prepared pan and use your hands or the back of a wooden spoon to push the crust into an even layer at the bottom of the pan.  Bake until golden brown, 20-25 minutes.  Cool completely in pan.  Reduce oven to 300 degrees.  Spread coconut on a parchment lined baking sheet and toast for 15-20 minutes stirring occasionally until coconut is golden brown.  Cool on baking sheet. 

In large microwave safe bowl, combine caramels, salt and milk.  Place in microwave and cook on high 3-4 minutes stopping to stir.  When mixture is smooth, fold in toasted coconut with a spatula. 

Pour mixture over cooled cookie base.  Using a spatula, spread topping into an even layer.  Set aside to cool completely.  Melt chocolate in microwave safe bowl on low in 45 second intervals.  Spread chocolate over top of coconut caramel mixture.  Cool before cutting into squares. 

Enjoy!   Susan