Michelle's Favorite Cinnamon Roll Cake

This is my all-time favorite breakfast cake. I LOVE it. So yummy! Obviously mom will point out how fattening it is, but you know what - as long as I don't eat it more than a few times a year I'm good with it. :) Try it next Christmas! Trust me, it's delicious.

Tip: Be sure you swirl the cinnamon filling well with your knife so it gets through out the cake.)

Cinnamon Roll Cake

Cake:
3 cups flour
1/4 tsp salt
1 Cup sugar
4 tsp baking powder
2 eggs
2 tsp vanilla
1 - 1/2 cup milk
1/2 cup butter, melted

CINNAMON FILLING:
1 cup butter, softened
1 cup brown sugar
2 TBS flour
1 TBS cinnamon

GLAZE:
2 Cups powdered sugar
5 TBS milk
1 tsp vanilla

1. Into your stand mixer, or large mixing bowl put 3 C flour, 1/4 t salt, 1 C sugar, 4 t baking powder, 2 eggs and 2 t vanilla. Pour the 1 1/2 C milk over the other ingredients and mix well.

2. While the mixer is still running slowly add the 1/2 C melted butter. Mix just until combined.
3. Spray a 9x13 pan with cooking spray and spread the batter out evenly in the pan.

4. To make the cinnamon filling use a small bowl and a wooden spoon to combine 1 C softened butter, 1 C brown sugar, 2 T flour and 1 T cinnamon.

5. Drop the cinnamon filling by spoonfuls onto the cake batter.

6. Take a butter knife and drag it through both the cinnamon and cake batter layers, making a pretty marble effect.

7. Bake this baby at 350 degrees for 35-40 minutes, or until a knife inserted into the center comes out clean.

8. In a small mixing bowl whisk together 2 C powdered sugar, 5 T milk and 1 t vanilla. Pour the glaze over the warm cinnamon cake. Serve warm, or at room temperature.

Michelle's Quick & Easy Pizza

Another old, but favorite recipe. We don't eat a lot of pizza anymore, but this was a quick & easy pizza dough recipe I liked.



Quick and Easy Pizza Dough

We really liked the pizza dough. I think next time around we'll add more spices to the pizza dough to give it a little flavor, but both James and I really enjoyed it and it heated up well for leftovers. It is definitely a keeper. Also, 2-1/4 tsp. yeast = (.25 ounce) package active dry yeast.

Ingredients

1 (.25 ounce) package active dry yeast
• 1 teaspoon white sugar
• 1 cup warm water (110 degrees F/45 degrees C)
• 2 1/2 cups bread flour
• 2 tablespoons olive oil
• 1 teaspoon salt

Directions

1. Preheat oven to 450 degrees F (230 degrees C). In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
2. Stir in flour, salt and oil. Beat until smooth. Let rest for 5 minutes.
3. Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan or baker's peel dusted with cornmeal. Spread with desired toppings and bake in preheated oven for 15 to 20 minutes, or until golden brown. Let baked pizza cool for 5 minutes before serving.

and here is the pizza sauce recipe we made to go with it from Mel's Kitchen Cafe:

The Best Pizza Sauce

*Makes enough for 2 16-18 inch pizzas

1 (14.5 ounce) can diced tomatoes
1 small can tomato paste
1 teaspoon sugar
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon garlic salt
pinch of red pepper flakes (optional)

Combine all ingredients in food processor or blender and blend until desired consistency. All the seasonings can be modified depending on taste – add what you like!

We only had bay leaves (basil leaves?) so James crumbled them up in the pizza sauce. I think next time we'll get petite diced tomatoes (they were a little too big for our taste) and just go the usual dried basil route. Other than that it was DELISH!

Michelle's Sloppy Joes

Here is one I found on my old blog. Thought I'd share in case anyone wanted to try a new Sloppy Joe's recipe this summer.

Michelle's Sloppy Joes 

INGREDIENTS:

2 tablespoons vegetable oil
2 onions, roughly chopped
2 ½ pounds ground beef
2 tablespoons tomato paste
2/3 cup smoky BBQ sauce (or whatever BBQ sauce is in your fridge)
½ cup ketchup
¼ cup Worcestershire sauce
¼ cup soy sauce
Freshly ground black pepper
8 to 12 potato rolls

DIRECTIONS:

Preheat oven to 300 degrees.

Heat the oil in a large skillet over medium heat. Add the onions and cook, stirring, until they start to turn translucent, about 4 minutes. Add the beef and cook, stirring and breaking up the meat, until it is finely crumbled, the liquid boils off and the meat begins to brown, about 10 minutes. Drain the grease off the meat and onions. Stir in the tomato paste, and keep stirring until the meat is coated. Add the BBQ sauce, ketchup, Worcestershire, soy sauce, and pepper, and bring to a boil. Cook until the sauce is slightly thickened, 4 to 5 minutes. You can make the sloppy joe meat up to 2 days in advance and reheat it over low heat or in the microwave.

Wrap the rolls in aluminum foil and warm in the oven for about 10 minutes. Serve the sloppy joes hot with the warmed rolls.

*Freezable Meals: The leftover sloppy joes can be frozen. I store it in a freezer-safe container and then thaw in the refrigerator prior to serving. I reheat on medium-low heat in a saucepan on the stove.

Here are my little guinea pigs. :)

What was the general consensus?



Thumbs up. Yay!

As far as Sloppy Joes go, this was very, very good. I particularly liked it with the warmed up, soft rolls. I kind of feel that the carrots weren't enough vegetables, but what can ya do. Next time. We also substituted soy sauce for watered down Worcestershire sauce and it worked great.

Julie's Cream Cheese Crockpot Chicken

Julie found this recipe on pintrest and said it turned out good. I bet this would be good with some seasoning added too (taco seasoning, salt and pepper, curry, etc). Thanks for sharing Julie!

Cream Cheese Crockpot Chicken

Bag of frozen chicken breast tenderloins (I use like 2-4 of the chicken breast)

8 oz cream cheese

can of corn, drained

can of black or pinto beans (drained and rinsed) -I've used both

can of rotel (diced tomatoes with chili)

place all in crockpot with chicken first. cook low 6-8 hours our high 3-4 hours

stirring every 2 to 1 hours. Shred chicken when its done, then let it sit for 30-45 minutes before serving. Serve with rice. (Julie said she enjoyed the leftovers in a tortilla like a wrap/burrito, but didn't care for it over a salad). 

Sean enjoyed eating it too. :)

Julie's Eggless Cookie Dough

Want to eat some cookie dough, but don't want to get salmonella? You aren't the only one! Julie wanted to share this yummy recipe that could be eaten on its own, or easily be added to vanilla ice cream to make it homemade cookie dough ice cream. :)

Thanks Julie!

Eggless cookie dough

(meant to be eaten as dough, not cookies)

stir together:

1/4 c. butter, soften

3/4 c. brown sugar (I did half brown half white because I ran out of brown)

then stir this in

1/4 tsp. vanilla (I doubled this  cause I like vanilla)

1/4 c milk

then mix in:

1 c. flour

pinch of salt

1/2 c. chocolate chips

Chill this in the refrigerator or shape into balls and freeze for a few hours, then take them out and put in a zip lock bag and refreeze. The mixture will be a bit wet at first, but should harden after it's been chilled a bit

it tasted pretty good too.