The FASTEST ever Cinnamon Rolls

Fastest Ever Cinnamon Rolls
from Sweet Cakes

For the Dough:

• ¾ cup cottage cheese (4% milk fat)
• 1/3 cup buttermilk
• 1/4 cup white sugar
• 4 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• 2 cups all purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda

Preheat the oven to 400 degrees F. Grease the sides and bottom of a 9" or 10" springform pan (I used a casserole dish) with cooking spray.

In a food processor, combine the cottage cheese, buttermilk, sugar, melted butter and vanilla. Process until smooth, about 10 seconds. Add the flour, salt, baking powder & baking soda and pulse in short bursts just until the dough clumps together, but don't over-process. The dough will be soft and moist.

Scrape the dough out onto a lightly floured counter and knead it with floured hands four or five times until smooth. With a rolling pin, roll the dough into a 12 x 15-inch rectangle.

For the Filling:

• 1 1/2 tablespoons unsalted butter, melted
• 2/3 cup packed brown sugar
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon allspice
• 1/4 teaspoon ground cloves
• 1 cup chopped pecans (optional)

Brush the dough with the melted butter, leaving a half inch border around the edges. In a medium bowl, combine the brown sugar, cinnamon, allspice and cloves. Sprinkle the mixture over the buttered area of the dough and pat gently into the surface. Sprinkle the nuts over the sugar mixture (if using).

Starting with the long side, roll up the dough, jelly roll style. Pinch the seam to seal and leave the ends open.

With a serrated knife, cut the roll into twelve equal pieces. Set the rolls in the prepared pan, cut side up. The rolls should fill the pan and touch slightly, but don't worry if there are small gaps.

Bake at 400 for 20 to 28 minutes until golden brown and firm to the touch. Set the pan on a wire rack for five minutes. Run a spatula around the inside edge of the pan and remove the springform ring. Transfer the rolls to a serving plate.

For the Glaze:

• 2/3 cup powdered sugar
• 2 to 3 tablespoons of cold milk* (see note)
• 1 teaspoon vanilla extract

In a small bowl, mix the powdered sugar and 2 Tbsp. milk and vanilla to make a smooth glaze. It should have a thick but pourable consistency, so add up to 1 more tablespoon of milk if necessary.

Drizzle the glaze over the rolls. Let stand 15 minutes and serve.

NOTE: This glaze was too thin for my liking and I added quite a bit more sugar to thicken it up. Start off with a couple teaspoons (not tablespoons) then add more as necessary. It's okay if it's a little on the thicker side because once it hits the hot rolls, it will melt and glaze them nicely.

Nutty Putty Recipe

This brings back memories!!!  I remember making this when I was little.  My sister & I had a  babysitter who would make this with us. Fun & EASY! :)



Ingredients



1 cup peanut butter 1 cup corn syrup
1 1/4 cups milk powder
1 1/4 cups confectioners' sugar


Directions


In a large bowl, mix the peanut butter and corn syrup until well blended. Stir in the milk powder and confectioners' sugar until smooth. Roll tablespoons of dough into balls and set on waxed paper. Store in the refrigerator.

~Yummy Coca Cola Cake~

Coca Cola Cake Recipe ~ Cracker Barrel


~INGREDIENTS~


1 Stick Butter
1 cup Coca Cola
3/4 cup Miniature Marshmallows
1 Square Semi Sweet Baking Chocolate
1/2 cup Shortening
1/2 cup Vegetable Oil
3/4 cup Cocoa
2 Eggs
1/2 teaspoon Salt
2 teaspoons Vanilla
3/4 cup Buttermilk
2 cups Sugar
2 1/3 cups Flour
1 teaspoon Baking Soda
1 1/2 teaspoon Baking Powder



***FROSTING***


1 Stick Butter
1/2 cup Cocoa
1/4 cup Coca Cola (plus 2-3 Tbsp. if needed)
3 cups Powder Sugar
1 teaspoon Vanilla
1/4 cup Hershey's Chocolate Syrup

DIRECTIONS:

Place in a sauce pan butter, coke, semi sweet baking square and bring to a boil remove from heat and add marshmallows and stir until all is blended and the marshmallows are disappear. Set aside to cool enough to tepid or room temperature.

In mixing bowl blend the shortening, oil, vanilla and sugar until fluffy. Add eggs and buttermilk and beat until smooth. Mix flour with baking soda, cocoa, baking powder and salt, add half of flour mixture to shortening, egg mixture, and beat. Scrape bowl time to time to clean the sides off so ingredients are blended in batter. Add cooled coca cola mixture and beat. Add remainder of flour and beat until completely smooth about 3 - 4 minutes. Batter will be thick.

Place batter into a 13" x 9" x " 2 oiled and floured baking pan. Set pan on top shelf in a preheated 350degrees oven for 35 - 40 minutes. Check for completed baking time with a toothpick. If the toothpick comes out clean by sticking in the middle of the cake it is time to come out of the oven and cool.

For Frosting: Cream butter, add cocoa, vanilla, Hershey's Syrup, and coca cola, beat until smooth. Add powder sugar a little at a time and beat constantly. Scrape the sides of bowl time to time to get all ingredients into the frosting. If the frosting seams a little dry add a little more coca cola and beat well.

Frost warm cake. Serve with natural vanilla bean ice cream and enjoy.

CaRaMeL PoPCoRn BaLLs

Caramel Popcorn Balls
Ingredients:


8 cups of popped corn (1/2 cup unpopped corn)


*I just used 1 package of butterless microwave popcorn and it was exactly 8 cups.


waxed paper squares


cooking spray

Sauce:


3/4 cup granulated sugar


3/4 cup brown sugar


1/2 cup light corn syrup


1/2 cup water


1 teaspoon white vinegar


1/4 teaspoon salt


3/4 cup (1 1/2 sticks) butter

Directions:


1. Pop corn and place in a large bowl

2. In a saucepan, combine sugars, corn syrup, water, vinegar, and salt. Attach a candy thermometer to the side of the pan; heat to boiling over medium-high heat, stirring all of the time. Cook until mixture reaches 260F.

3. Reduce heat to low; stir in butter until melted. Pour syrup over corn in a thin stream. Stir until well coated. Cool slightly.


4. While the caramel corn is cooling, cut squares of waxed paper and spray them with cooking spray. (Note: I've never tried this but I think it's a good idea. Even though the caramel corn has so much butter in it, it still sticks to the waxed paper - TRUST ME on this one! haha)


5. Butter your hands. Scoop a small handful of popcorn mixture and form into a 3" ball. Place on a square of waxed paper, twist and turn paper to close. *It is key to seal up the popcorn balls at this point. Do NOT let them cool before you do this or they will harden and turn into rocks.


Yield: 16 popcorn balls
 
*I found this recipe here :) Enjoy!

WW Slow Cooker Cheesburger Soup

Weight Watchers Slow-Cooker Cheeseburger Soup



I got this recipe from http://www.recipezaar..com/
It is 5 points per serving. The serving size is 3/4 cup plus 3 T corn chips for 5 points so if you want more, double the recipe AND the points.

2¼ hours
15 min prep




Ingredients

cooking spray
1 medium garlic clove, minced
1 medium onion, chopped
1 medium celery rib, chopped
1 lb uncooked lean ground beef (with 7% fat)
2 tablespoons all-purpose flour
3 cups canned chicken broth, divided
1 cup low-fat evaporated milk
8 ounces kraft Velveeta reduced fat cheese product, cubed
1/2 teaspoon paprika
1/4 teaspoon table salt
1/8 teaspoon black pepper
24 baked corn tortilla chips, crumbled


Directions


1~Coat a large nonstick skillet with cooking spray and heat over medium-high heat for about 30 seconds.


2~Add garlic, onion and celery to skillet; cook, stirring frequently, until vegetables are tender, about 5 to 10 minutes.


3~Coat a 3-quart or larger slow cooker with cooking spray; spoon in vegetables.


4~Place same skillet over medium-high heat and brown beef, breaking up meat with a wooden spoon as it cooks, about 5 to 6 minutes; pour off any liquid and add meat to slow cooker.


5~In a small cup, combine flour and 1/2 cup of broth; stir until lump-free.


6~Pour flour mixture into same skillet; add remaining 2 1/2 cups of broth.


7~Bring to a simmer, scraping up any browned bits in bottom of skillet with a wooden spoon, and then pour into slow cooker; stir in evaporated milk, cheese, paprika, salt and pepper.


8~Cover slow cooker and cook on low setting for 2 hours.


9~Serve soup topped with crumbled chips.


10~Yields about 3/4 cup of soup and 3 tablespoons of chips per serving.


11~Note: If the soup cooks too long, the cheese could separate.


12~If that happens, combine 1 tablespoon of all-purpose flour and 1/4 cup of soup in a cup; stir to a paste.


13~Stir flour mixture back into soup in slow cooker; cover and cook on low setting for 10 to 15 minutes (does not affect POINTS values).

Taco Quesadilla Rolls

Taco Quesadilla Rolls



Ingredients:

Prepared Taco Meat

Tortillas


Cheese


Salsa


Sour Cream


Lettuce


Directions: Warm tortilla on a griddle or a large frying pan. Add cheese and taco meat to the top of the tortilla. Roll the tortilla up and let sit on the griddle/frying pan. Roll until all sides of the tortilla are warm and getting crunchy. Serve with salsa, sour cream and shredded lettuce.


Thank you http://thesistersdish.blogspot.com/search/label/Beans for the recipe & picture

Italian Bread Bowls & Creamy Turkey Soup

Thank you http://thesistersdish.blogspot.com/search/label/bread for the recipe and photos!!!!

Although I'm on a diet, I still LOVE to bake & cook!! I've been looking online at these blogs & just seeing them is almost as great as tasting them! :) Haha!!  Just in time for Thanksgiving!! Ya'll know you have extra turkey every year....this year, try this recipe!! Mmm!

Italian Bread Bowls


Ingredients:


1 1/2 tablespoons yeast


2 1/2 cups warm water


2 teaspoons salt


2 tablespoons vegetable oil


7 cups all-purpose flour


1 tablespoon cornmeal


1 egg white


1 tablespoon water


Directions: In a large bowl (or bowl of an electric mixer), dissolve yeast in warm water. Let stand until creamy, about 10 minutes.

Add salt, oil and 4 cups flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition until a soft but not sticky dough is formed (you may not need to use all 7 cups).


When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes (or let knead in an electric mixer). Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes. Punch dough down, and divide into 6-8 equal portions. Shape each portion into a round ball. Place loaves on lightly greased baking sheets sprinkled with cornmeal (or use silpat liners or parchment paper). Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.


Preheat oven to 400 degrees. In a small bowl, beat together egg white and 1 tablespoon water; lightly brush the loaves with half of this egg wash. Bake in preheated oven for 15 minutes. Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Cool on wire racks.

Creamy Turkey Soup

Ingredients:

2 T Canola Oil


1/2 onion, finely chopped


2 carrots, peeled and sliced


2 celery stalks, chopped


2 cloves garlic, finely chopped


3 T butter


3 T flour


3 cups chicken broth


1 cup milk


2 cups cooked turkey, chopped or shredded


2 baked potatoes, shredded


1 t salt


1 t fresh ground black pepper


1 t oregano


1/4 t ground thyme


2 oz. cream cheese


Parmesan cheese


Directions: Saute onions, carrots, celery and garlic in canola oil for approx. 10 minutes or until the onions begin to brown. Add butter, when butter is melted, add flour to make a roux. Stir in chicken broth, milk, turkey, potatoes, and spices. Bring to boil. Reduce heat, cover and cook for approx. 20 minutes until vegetables are soft. Add cream cheese and cook until cheese has melted. Serve with a generous sprinkling of Parmesan cheese.