Sticky Apple-Cinnamon Rolls

I probably shouldn't have made these after I started a new diet, but I was stuck at home due to the snow, and Amy wasn't feeling well, so I made these and so far have done fine just eating half of one for a snack , and part of Amy's for breakfast the following morning.  They are delicious, even if I did forget to add the cinnamon - oops!

Sticky Apple-Cinnamon Rolls
Ingredients

• 6-1/4 to 6-3/4 cups  all-purpose flour
• 2 packages  active dry yeast
• 2 cups  milk
• 1/4 cup  granulated sugar
• 1/4 cup  butter
• 1-1/2 teaspoons  salt
• 1   egg
• 1/2 cup  packed brown sugar
• 1/2 cup  granulated sugar
• 1/4 cup  all-purpose flour
• 1 tablespoon  ground cinnamon
• 1/2 cup  butter
• 2 cups  finely chopped peeled apple
• 1 cup  chopped pecans (I used walnuts)
• 1 recipe  Caramel Syrup (see recipe below)

Directions

1. In a large mixing bowl, combine 2-1/2 cups of flour and the yeast. Set aside.

2. In a medium saucepan, heat and stir milk, the 1/4 cup granulated sugar, the 1/4 cup butter, and the salt just until warm (120 degree F to 130 degree F) and butter almost melts. Add milk mixture to flour mixture. Then, add the egg. Beat with an electric mixer on low speed for 30 seconds, scraping side of bowl. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.

3. Turn the dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that's smooth and elastic (3 to 5 minutes total). Shape the dough into a ball. Place dough in lightly greased bowl, turning once to grease the surface of the dough. Cover; let rise in a warm place until doubled (45 to 60 minutes).

4. For filling, in a small mixing bowl, combine the 1/2 cup brown sugar, the 1/2 cup granulated sugar, the 1/4 cup flour, and the cinnamon. Cut in the 1/2 cup butter until mixture resembles coarse crumbs.

5. Punch dough down. Turn dough out onto a lightly floured surface. Cover and let rest for 10 minutes. Grease a 13x9x2-inch baking pan; set aside.

6. Roll the dough into a 24x16-inch rectangle. Sprinkle with filling, apple, and nuts. Roll up from long side, jelly-roll style. Pinch to seal edge.

7. Prepare Caramel Syrup. Pour into baking pan. Cut dough, crosswise, into 12 rolls and place, cut sides down, into prepared pan. Cover and let rolls rise until nearly doubled (about 45 minutes).

8. Bake, uncovered, in a 350 degree F oven for 40 minutes or until lightly browned and rolls sound hollow when lightly tapped. (Place baking sheet under baking pan to catch any drips.) Invert onto serving plate while warm. Makes 12 rolls.

Caramel Syrup

In a saucepan, melt 1/2 cup butter or margarine. Stir in 1 cup packed brown sugar and 1/4 cup corn syrup. Cook and stir until sugar melts. Remove from heat.

Minestrone Soup

This is the soup I made for the Relief Society dinner.  I did use vegetable broth, but it would be good with chicken broth as well.  I didn't use quite as much cabbage as it called for., and I substituted garbanzo beans for the kidney beans, and shell pasta for the orzo pasta, and I didn't have any zucchini.  Wow, I didn't realize I'd changed the recipe that much.  But it was delicious!

Minestrone Soup

Ingredients

• 4 cups vegetable stock
• 2 (14.5 ounce) cans stewed tomatoes
• 1 large potato, cubed
• 1 onion, chopped
• 2 stalks celery, chopped
• 2 carrots, chopped
• 1 large head cabbage, finely chopped
• 2 tablespoons Italian seasoning
• 1 (15 ounce) can kidney beans
• 3 cups fresh corn kernels
• 1 large zucchini, sliced
• 1 cup uncooked orzo pasta
• salt and pepper to taste

Directions

1. In a large soup pot combine the vegetable stock, the undrained tomatoes, potato, onion, celery, carrot, cabbage and Italian seasoning. Bring to a boil and reduce heat. Simmer for about 15 minutes.
2. Stir in the beans, corn, zucchini and pasta; simmer for 10 to 15 more minutes until the vegetables are tender. Season with salt and pepper.

Pumpkin Turkey Chili

I was looking for a different way to use up the leftover turkey from Christmas.  I also had some canned pumpkin left over from making the pie for Christmas.  I didn't tel anyone what was in it until they had eaten it.  We all loved it, and they still thought it was  good even after finding out there was pumpkin in it!  I only had a little bit of green pepper, but it worked.  And I used chunks of cooked turkey instead of ground turkey.

 Pumpkin Turkey Chili

Ingredients

• 1 tablespoon vegetable oil
• 1 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped yellow bell pepper
• 1 clove garlic, minced
• 1 pound ground turkey
• 1 (14.5 ounce) can diced tomatoes
• 2 cups pumpkin puree
• 1 1/2 tablespoons chili powder
• 1/2 teaspoon ground black pepper
• 1 dash salt
• 1/2 cup shredded Cheddar cheese
• 1/2 cup sour cream

Directions

1. Heat the oil in a large skillet over medium heat, and saute the onion, green bell pepper, yellow bell pepper, and garlic until tender. Stir in the turkey, and cook until evenly brown. Drain, and mix in tomatoes and pumpkin. Season with chili powder, pepper, and salt. Reduce heat to low, cover, and simmer 20 minutes. Serve topped with Cheddar cheese and sour cream.

Meatballs

David asked me to make meatballs for spaghetti.  I've only done this a few times, and this is the best recipe I've found so far.  I did use a sheet of aluminum foil on the baking sheet - it saved a ton of clean up time!

Meatballs

Ingredients

• 1 pound extra lean ground beef
• 1/2 teaspoon sea salt
• 1 small onion, diced
• 1/2 teaspoon garlic salt
• 1 1/2 teaspoons Italian seasoning
• 3/4 teaspoon dried oregano
• 3/4 teaspoon crushed red pepper flakes
• 1 dash hot pepper sauce, or to taste
• 1 1/2 tablespoons Worcestershire sauce
• 1/3 cup skim milk
• 1/4 cup grated Parmesan cheese
• 1/2 cup seasoned bread crumbs

Directions

1. Preheat an oven to 400 degrees F (200 degrees C).
2. Place the beef into a mixing bowl, and season with salt, onion, garlic salt, Italian seasoning, oregano, red pepper flakes, hot pepper sauce, and Worcestershire sauce; mix well. Add the milk, Parmesan cheese, and bread crumbs. Mix until evenly blended, then form into 1 1/2-inch meatballs, and place onto a baking sheet.
3. Bake in the preheated oven until no longer pink in the center, 20 to 25 minutes.

Mustard sauce

I got this recipe from a good friend Jeanine, in Utah.  We always have it with our ham.  I have asked her for it several times, so I finally decided to put it on the blog so I wouldn't lose it again.  This is her story about the recipe: "My grandmother always made this to go with ham, and I’m pretty sure all my siblings and cousins make it. I think she got it from her mother-in-law, an immigrant from Sweden." 

Mustard Sauce

2 eggs

1 cup sugar

Salt

Heaping teaspoon flour

1 teaspoon dry mustard

½ cup vinegar

½ cup water

Add sugar to beaten eggs. Add water to dry ingredients then beat. Add vinegar and beat. Cook until thick, stirring constantly.

I mix this sauce with mayonnaise for potato salad and it’s yummy. We also put it on sandwiches. I hope you enjoy it.

Creole Fish Soup

This is a recipe Aaron made up, and I wrote down what he did.
Ingredients

• 1 Tbsp olive oil 
• 1 lb fish (we used pink salmon)
• 2 quarts tomatoes
• 1 jar marinated artichoke hearts
• 1/2 large onion chopped
• 1 Tbsp creole seasoning
• 1 tsp basil
• 1/2 tsp oregano
• 6 oz small shell pasta

Directions

1. Heat oil in a large skillet.  Cook fish until done about 10 minutes, set aside.
2. In a large sauce pan combine tomatoes, artichoke hearts and onions.  Season with creole seasoning, basil and oregano.  Heat to boiling.
3. Add pasta. Cook until pasta is al dente about 8 minutes.  
4. Add fish and heat through.

Salmon Baked in Foil

Since Aaron caught 6 salmon the other day I thought I'd better find some new recipes.  I found this one on the Food Network website.  I followed this pretty closely except that I had one full filet, so I cut it into about 7 pieces with the skin on.  I sprayed the foil and placed them skin down, rather than put the topping on the skin side.  It was very moist, there were a lot of juices inside the foil.  Nothing really spectacular, but still delicious. 

Salmon Baked in Foil

Ingredients

• 4 (5 ounces each) salmon fillets
• 2 teaspoons olive oil plus 2 tablespoons
• Salt and freshly ground black pepper
• 3 tomatoes, chopped, or 1 (14-ounce) can chopped tomatoes, drained
• 2 chopped shallots
• 2 tablespoons fresh lemon juice
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme

Directions

Preheat the oven to 400 degrees F.

Sprinkle salmon with 2 teaspoons olive oil, salt, and pepper. Stir the tomatoes, shallots, 2 tablespoons of oil, lemon juice, oregano, thyme, salt and pepper in a medium bowl to blend.
Place a salmon fillet, oiled side down, atop a sheet of foil. Wrap the ends of the foil to form a spiral shape (like you would twist a candy/taffy wrapper). Spoon the tomato mixture over the salmon. Fold the sides of the foil over the fish and tomato mixture, covering completely; seal the packets closed. Place the foil packet on a heavy large baking sheet. Repeat until all of the salmon have been individually wrapped in foil and placed on the baking sheet. Bake until the salmon is just cooked through, about 25 minutes. Using a large metal spatula, transfer the foil packets to plates and serve.