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Friday, July 26, 2013

Caramel Rolls

Made these at Tina's request and thought I would re-post because they are YUMMY! Give them a try!

What you'll need:

2 loaves of Frozen Bread dough thawed
1 stick Butter plus 1/2 C melted
1 C Brown Sugar plus couple of Tablespoons
1/4 C Light Corn Syrup

We'll make the caramel first. Melt 1 stick butter and 1 C Brown Sugar in a pan. When it's all melted, add your corn syrup. Simmer for about 1 minute. Remove from heat and pour into a 13x9 cake pan, I also spray the edges with cooking spray so I don't have anything sticking.

You can thaw your bread dough on the counter or overnight in the fridge. I did mine in the fridge so I had to give it about 10 minutes to warm up. We're going to work with one loaf at a time.

Sprinkle your surface with a bit of flour and get some on each side of the dough. Pull and roll your dough into a long rectangle. Pour on 1/4 C melted butter and spread it around. Sprinkle your dough with cinnamon, don't be stingy. Sprinkle with some brown sugar.

You are going to start with the long side of the rectangle and roll. Kind of pulling as you go. You want a nice tight roll. Keep rolling until you have a long tube tube. Cut with serrated knife..cut the end off and put to the side. Continue to cut about an inch thick and place the rolls into the pan. Leave a little breathing room in between because they are going to rise.

Repeat with other loaf.

Cover with Saran wrap and put in the fridge to rise until morning. Bake at 350 for about 30 minutes or until golden brown. If you want to eat them right away, cover with dish towel and set somewhere warm to rise for about 45-60 minutes.

Let's make the caramel first

When it's bubbly, add corn syrup and let bubble for another minute.

We are going to pretend this is 13x9 cake pan. If you want to use the two round pans like I did, you are only going to use about 1 1/2 loaves of bread.

Get a little flour on each side.

Roll out your dough

Drizzle the butter

Spread the butter around, you can use your hands or you can use a brush

Sprinkle with cinnamon

Sprinkle with brown sugar

Start rolling

Start slicing

Put in the pan, leave some room.

Ready for the oven
Out of the oven

Let them cool for about 5 minutes and put a plate on top and flip

Spoon any caramel back on top of the rolls and serve.

Monday, July 22, 2013

Crock Pot Mac and Cheese

I've made a crock pot mac and cheese before and it was decent but my friend at work brought this one and it's YUMMY.  Did I mention that I don't like Mac and Cheese?  Yep, not my favorite but always trying to find a good side for the kids.  And yes, I realize that it doesn't meet my 8 hour cooking time rule I try to live by but sometimes you just have to break the rules.  Cooking time actually worked really well with a family get together, I just started it first.

Here's what you'll need...


  • 2 cups Pasta ~ I used Elbow
  • 1 cup milk ~ I used skim
  • 1/2 cup sour cream ~ I used light
  • 2 1/2 cup shredded cheese (your choice) ~ I half mild cheddar/half Colby Jack
  • 4 T butter
  • 1 10 3/4 oz can cheddar cheese soup
  • 1/2 t salt
  • 1/2 t pepper
  • 1/2 t dry mustard
  • optional 1/4 t Cayenne pepper ~ I like the heat this brings but left it out since little kids were involved.


1) Start with a pan of hot water over high heat. Once the water is boiling add 2 cups (about 8 oz) and cook for about 2/3 of the minimum time. Mine said 9 minutes so I cooked for 6 minutes.  You want the pasta to have a little "chew" to it because the crock pot will continue to cook the pasta.2) Combine in a medium crock pot: 1 cup milk, 1/2 cup sour cream, 2 1/2 cups cheese, 4 T butter cut into several pieces, 1/2 t salt, pepper and dry mustard and one can (10 3/4 oz) cheddar cheese soup. Option of 1/4 t Cayenne pepper.3) Drain the pasta well and combine in the slow cooker. Mix well. Turn on low.4) Stir the pot about 20 minutes into cooking when the butter is melted. Mix very well. Stir again several more times. Just a light stir is good.5) It's done when you are getting some browned cheese on the side of the pot and some light browning of some of the pasta on the edge. About 2 hours.
I doubled it for our family function and it was very well received.

Sunday, July 21, 2013

Happy Birthday Tina!

There's a milestone birthday happening today.  Tina is turning 40!!  Seems like yesterday that we were making mud pies in Grandma's backyard or playing school or snuggled up watching movies and eating popcorn or heck, when she graciously agreed to be my designated driver because she wasn't old enough to go out herself.  She's shared Dylan with me and is an ever present support in my life and I love her to pieces!

We've grown up like sisters and I'm VERY lucky to have such an amazing woman in my life.  Happy Birthday Tina!  I hope your birthday is as fabulous as you!!

Friday, July 12, 2013

Miracles of Mitch

The kids signed up to do the Miracles of Mitch triathlon again this year.  They are running for kids who can't.  When I was pulling up last years photo, I couldn't believe how young they looked.  What a difference a year makes!!

If you'd like to help them reach their goal of raising $1000, please stop by

Thanks so much:)

Wednesday, July 10, 2013

Beautiful Ruins

Book club for July was this book.  I enjoyed the beginning, middle got a little bit slow for me but I LOVED the end.  It was a perfect book for summer.

Monday, July 8, 2013

Jello Cake

Nothing says summer like Jello Cake.  Or at least it says summer at our house;)

What you'll need:

White cake made according to directions
Small box of jello mixed according to directions

1 pint Whipping Cream
1 t Vanilla
1/2 C Powdered Sugar
OR you can go completely old school and use Cool Whip.

Make the cake according to directions in a 13x9 pan. Cool. Poke holes all over the top with a fork. Mix jello with water according to box and pour over the top of the cake.
Yep, the whole box of jello and this is what it looks like
Whip your whipping cream with vanilla until it starts to firm up. Add powdered sugar and frost. I also sliced a couple of strawberries to make it a bit more festive. Chill for at least 4 hours.
Cut into the cake and hear the gasps:)
OR your niece saying, "why is it half pink? I don't get it!"

Wednesday, July 3, 2013

Black Bean and Corn Salsa

What you'll need:

3/4 C Black Beans rinsed
2 Fresh Corn ~ chopped off the cob
1 Tomato chopped
1 Jalapeno seeded and minced ~ I used one about the size of my pinky because kids were in attendance
2-3 T Red Onion minced
Juice of one Lime
Pince of Sea Salt
I would have liked to add some fresh cilantro but didn't have any, so you could chop and throw that in if you do.

Cut corn off of cob. Add everything else. Give it a toss, chill and serve.

Monday, July 1, 2013

Mango Salsa

Another salsa recipe that you've seen before but it's a yummy one.

2 Mangos peeled and chopped
2 Avocados peeled and chopped
Juice from one lime
2-3 T Red Onion minced
Jalapeno seeded and minced ~ I used one that was about the size of my pinky in length. I would have liked more spice but I knew kids would be trying it too.
Pinch of Sea Salt

Mangos have a hard center. Peel the outer skin and cut as much mango as you can get from the center. Chop and put into bowl. Cut avocado in half, remove pit, score the avocado and scoop out into bowl. Or you can peel it and chop it, whatever works for you. Cut your lime in half and squeeze over the top of avocado. Add onion, jalapeno and salt and give a light toss. Chill and serve. YUMMY.
Here is your chopped up mangos.
Score your avocado and use a spoon to scoop out.
Ready to go.