NEVER had these before Cinnamon Rolls...

Emily's Cinnamon Rolls

-Dough Ingredients-

1 cup warm milk (110 degrees, finger test too hot for comfort but doesn't burn)

2 1/2 tsp yeast

1/2 cup white sugar

2 eggs, room temperature

1/3 c margarine, melted

1 tsp salt

4 1/2 cups flour

-Filling Ingredients-

1 cup brown sugar

2 1/2 Tbsp cinnamon

2/3 pkg of the 3.4 oz dry butterscotch pudding mix

1 cap full vanilla (usually 1tsp)

about 1/3 cup butter

-Cream Cheese Icing-

1 pkg of the 3oz block cream cheese

 1/4 cup butter, softened

1 1/4 cups powdered sugar

1/2 tsp vanilla

1/8 tsp salt

-Directions For Dough-

Heat oven to warm and then turn off.

I like to do this part in my Kitchen Aid, it makes the kneading much easier!

Add yeast to warm milk, stir lightly then add sugar, stir lightly again and let sit 2 minutes.

Add all other dough ingredients but flour, when well blended add flour.

Knead til smooth and elastic.

With dough in metal bowl (either from kitchen aid or from placing it in) cover with towel and place in warm oven for about 30 minutes til dough has doubled in size. 

Make filling by mixture all dry filling ingredients while dough is rising. Save vanilla and butter for later.

Take out, punch down and roll onto well floured surface.

 Spread butter over dough. Sprinkle with sugar mixture and then vanilla.  Roll and cut into about 12 cinnamon rolls.  Place rolls into well greased 9x13 pan. Let rise an additional 30 minutes, covered with a towel.

Bake at 400 degrees for about 15 minutes til tops are golden brown. 

While cooling make the icing by mixing all icing ingredients.

Spread onto cinnamon rolls and eat!!

I don't know what it is about cinnamon rolls that makes me feel like it's fall....but even the smell brings to mind crisp leaves and cooler fall days......it's magical to me.

This post made me want these so bad, that we are having them for dinner tonight.  Yum!

I've never divulged my secret ingredient before- but today, with it being so very 'fall' outside, I'm feeling nostalgic!

Hopefully you'll like them as much as we do!

Pumpkin Apple Streusel Muffins

Muffins:

• 2 1/2 Cups flour
• 1 tsp baking soda
• 1 tsp baking powder
• 2 Cups sugar
• 1/2 tsp salt
• 2 eggs, lightly beaten
• 1/2 Cup vegetable oil
• 1 Cup Libby's Solid pack pumpkin
• 2 Cups peeled, finely chopped apples

Streusel Topping:

• 4 Tbsp flour
• 1/2 Cup sugar
• 1 tsp cinnamon
• 6 Tbsp butter

In a large bowl, blend first 5 ingredients and set aside.  In medium bowl, combine eggs, pumpkin and oil.  Add liquid ingredients to dry ingredients.  Stir just until moistened.  Stir in apples.  Spoon batter into paper-lined muffin cups, filling 3/4 full.  Sprinkle streusel topping over batter.  Bake in pre-heated 350˚ oven for 35-40 minutes or until toothpick comes out clean.

Streusel Topping:

In a small bowl, flour, sugar and cinnamon.  Cut in butter until mixture is crumbly.

Zucchini Boats

 Zucchini Boats

-Ingredients-

3 Large Zucchini's (of as even thickness the entire length of the zucchini as possible)

Fresh Mushrooms, sliced

1 Bell Pepper, diced (red, yellow, orange, green- your choice, I like to use 1/2 of a couple different ones)

1-2 Shallots, diced

1 Tbsp Minced Garlic

Lemon Juice

Soy Sauce

Salt

Pepper

Olive Oil

The Finely Shredded Fresh Parmesan Cheese Blend

-Directions-

Preheat oven to 350 degrees. Cut Zucchini's in half vertically, like a hotdog. Using a sturdy metal spoon dig out and hallow zucchini halves...creating boats.  Set zucchini insides aside for later.  Place boats on cookie sheet and sprinkle lightly with olive oil.  Bake for about 15 minutes until tender (test with a fork).

In frying pan, heat more olive oil on medium heat. Add diced bell peppers first. After a couple minutes add shallots, minced garlic, about 2 tbsp's lemon juice and soy sauce, salt and pepper to taste. Finally add mushrooms and zucchini insides (zucchini chunks should be bite sized, cut them down if some aren't). You may need more lemon juice, I'm a big believer in tasting as you go.  When tender but still firm, take off heat and set aside. Your boats should be done about this time as well.

Take zucchini bots out of the oven.  Spoon in vegetable mixture to heaping in each boat. Top generously with parm cheese blend.

Stick full boats bake in oven for addition 3-5 minutes, until cheese on top is melted and golden.

enjoy!   

emily waltz

Eggplant Parmesan

1 eggplant
1 jar of your favorite spaghetti sauce
1 can French's fried onions or crispy onion straws (sold in salad topping section)
Mozzarella cheese
4 cheese Italian blend (optional)

Begin a pot of boiling, salted water. Using veggie peeler, remove skin from the eggplant. Cut stem pieces off. Cube the vegetable and add to boiling water. Cook at least 10 minutes, test a piece to make sure it is softened. Drain well.

Using a potato masher, mash the cooked eggplant, give it a tiny sprinkle of kosher salt and spread in a casserole dish.
Next layer some crispy onions, followed by a jar of marinara sauce. Grate mozzarella over entire dish. Sprinkle 4 cheese Italian blend over all. Finish it off with crispy onions.

Bake at 375 for about 30 minutes or until top begins to turn golden.

I made this tonight for dinner and it is so delicious. Best of luck!

Xo, Ryan

Green Chile

I've got roasted green chiles for days, this green chile is so amazing.  I shared it last year on my dear friend's blog here.  Her blog has lots of really good recipes.  So, if you're lucky enough to get some fresh green chiles, try this out.  

Lorenz's Roasted Green Chile

-Ingredients for Boil-

-2 Cups Green Chiles (Roasted Preferably- Hatch's chilies even better)

-2 Cups Chicken Broth

-3 Cups Water

-1 LB Pork Shoulder- bone-in preferred (Cut into 1 inch cubes)

* I used thin cut pork loin chops because they are lean and easy

-1 Cup Diced White Onion

-1 1/2 Cup Diced Fresh Tomatillos 

-3 Garlic Cloves (Fresh peeled preferred and smashed flat with knife)

-teaspoon cumin, paprika

-dash of pepper, cayenne, oregano

-tablespoon of salt

*I added a heaping spoonful of diced jalapenos plus the liquid from a can.

-Thickener- (Optional) Use only if chile is too runny for your liking.

-1 Teaspoon of Corn Starch

-1/4 Cup water

-Directions-

Combine all ingredients for chile in large stock pot or crock pot, except onions and pork. Sear pork in hot oiled pan till all pieces are browned. Take pork from pan and throw into pot. Take onions and throw into the same pan with fat from the browned pork. Cook onions till soft and translucent. Throw onions into pot. Heat pot with all ingredients till they boil then lower heat till there is a nice low simmer. Cook for 3 hours minimum. Cook for up to 10 hours if time allows.

When ready to eat take half of the contents and blend in food processor. Return to pot and salt to your liking. (Fine without being blended if you don't have food processor.)

If you want a thicker chile make a corn starch slurry by whisking the corn starch with water. Then add to the the pot slowly until it is completely absorbed into the chile.

Finish each bowl of chile with as much garnish cheese, sour cream, and cilantro as you would like.

xo, Ryan 

http://coxforever.blogspot.com/

Baked New Potatoes

• Red Potatoes
• Olive Oil
• Salt

Wash and cut new red potatoes into smaller pieces.  Place in bowl.  Coat with olive oil and kosher salt (larger salt crystals).  Spread on cookie sheet and bake in 400 degree oven for 30 minutes until outside is crisp and a little browned and the inside is tender.

Zucchini Bread

• 2 cups sugar
• 3 cups flour
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp baking powder
• 2 eggs
• 1 cup oil
• 2 tsp vanilla
• 2 cups zucchini

Mix and make into 2-3 loaves.  Bake for 60 minutes at 350 degrees.

September Theme: GARDEN VEGETABLES

Hi Friends!  It's time for another month of great recipes!  This month we are exploring GARDEN VEGETABLES.  Do you have a great recipe for the mounds of zucchini or piles of corn?  Let us know how you mix it up and use those yummy vegetables.

Black Bean Dip

1 can black beans, drained

1 can corn, drained

2 avocados, diced

garlic salt to taste

Stir all ingredients in a bowl and serve with tortilla chips.  I have to refrain from eating the entire bowl in one sitting, it is SO GOOD!  

xo, Ryan

Sour Sammies

• Bologna


• Pickles


• Mustard (opt)

Wrap a slice of bologna around a pickle strip.  Mustard optional.

Cinnamon Apples

• Apples


• Cinnamon


• Sugar

Cut apples in half, core but not clear through.  Sprinkle with cinnamon sugar or cinnamon candies.  Microwave on high 2-3 minutes.

Apple "Seeds"

• Apples


• Peanut Butter


• Raisins

Slice apple wedges, spread with peanut butter, dot with raisins.

Welcome Back!

Hey Friends! Dinner Dilemma is up and running again after some technical difficulties. Feel free to share recipes so that we can all spice up our cookbooks. We look forward to seeing what you make at your house!

Bacon Wrapped Jalepeno Poppers

These are phenomenal and SO easy! Brian and I used to go to a pizza place in Cedar City, UT that made some similar to these. We went home and tried a few things before we found the

winning combination...

You'll Need

Fresh Jalapenos 

(each jalapeno makes 2 poppers, so however many you think you'll need)

Block Cream Cheese, (1 block to every 15 or so jalapenos)

Thin Sliced Bacon, (1 strip per popper)

Wooden Toothpicks to hold bacon in place

Apricot Preserves and Blue Cheese Dressing for dipping!

The Process 

Start by washing and halving your jalapenos the long way, (being careful to take as little meat from the jalapeno as possible) cut the stem off too.  Scrap out seeds inside jalapeno- these are kickin', but if you want even more spice you can leave a couple seeds in there.  I completely seed mine and rinse for good measure.  Set jalapeno halves aside.

Soften cream cheese to make it easy to spread, and a small amount of salt into your cream cheese if your a salt lover (which I am). Remember the bacon will add a bit of salt also.  Using a knife, or I prefer the back of a spoon, fill the halves with cream cheese- don't worry about getting them perfectly level.

Wrap an entire slice of bacon around each popper. It's going to seem like too much bacon, but the bacon shrinks down a lot when it's cooked. Use a wooden toothpick to secure the ends, (you can also just carefully tuck both ends under in a jam but that way gets a bit sloppy when your plating and eating them).

You can either grill the poppers or bake them on a metal cooling rack set on to of a cookie sheet.  It takes about 15 minutes, but this is one you have to keep your eyes because it's different every time.  When the jalapeno has softened considerably and the bacon is no longer raw looking it's done (the bacon won't get crispy, but it will darken). 

   

I prefer the apricot preserves for dip (salty+spicy+sweet=YUM)

but my husband prefers a thick blue cheese dressing for his which is also fantastic.

 (I have a GREAT blue cheese dressing recipe that we use for this let me know if you want it)

Other than that, ENJOY and try not to eat every last one yourself!

Emily Waltz 

Quinoa with Black Beans & Cilantro

• Tbsp vegetable Oil
• 2 Cups chopped white onions
• 1 Cup chopped red bell pepper
• 1 Cup Quinoa, rinsed, drained (usually in the gluten free section or at Sprouts it is by the other grains)
• 2 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1 1/2 Cups water
• 15 oz can black beans, rinsed, drained
• 1/2 cup chopped, fresh cilantro, divided
• feta cheese (opt)
• avacado (opt)

Heat oil in heavy medium saucepan over medium-high heat. Add onions and red pepper; sauté until beginning to soften, about 5 minutes. Stir in next 4 ingredients. Add water; bring to boil. Cover, reduce heat to medium-low, and simmer until quinoa is almost tender, about 17 minutes. Add beans and 1/4 cup cilantro; cook uncovered until heated through and liquid is fully absorbed, about 6 minutes. Transfer to bowl; sprinkle with 1/4 cup cilantro, cheese and avocado.

From: Sarah