My mom used to make cinnamon rolls all the time when I was a kid. I love her recipe but it takes so much time and planning for them to turn out right. You mix the dough around 3:00pm and let rise. At 10:00pm you make the rolls. You cover and let rise overnight and then bake in the morning. Good but good enough for that much effort these days.
This recipe has become my go-to recipe for food days at work. I never come home with leftovers. All the flavor without all the fuss.
This pin came from: http://www.sixsistersstuff.com/2012/02/cinnabon-cinnamon-roll-cake-recipe.html
I broke down the preparation into two steps. The night before, I mixed all the dry ingredients for the batter in a bowl with lid. In another bowl, I put the butter, flour, cinnamon, and sugar. The next morning, I added the wet ingredients to finish the batter.
While the cake is baking, I have time to get ready for the day without having to wake up before dawn.
Today, I am going to stray far, far away from the cooking world and share a crafty pin. See! I can do more than just cook! I had seen a few different ways to create a birth announcement but some of them looked a little messy and time consuming. I am all about quick and easy these days
This pin came from: http://fullofgreatideas.blogspot.com/2013/02/free-custom-birth-announcements-template.html
The only supplies needed for this project are a computer, microsoft publisher, paper, a printer, and a frame. This project only needed a few minor adjustments. I had to change the size of the font on most of the text boxes to fit my information. I also had to change the clip art in the middle. Strangely, that was the only part that didn’t download properly. It was simple to fix though. I just chose a new image from the microsoft clip art gallery.
These are my results🙂
and for my baby girl….
I am not a huge sugar cookie fan. Never understood all the hype. However, decorating is so much fun. I remember as a child, we would go to my grandmother’s house to help frost cookies to take to work every year at Christmas.
I didn’t intentionally start out to make this recipe. I was making banana bread and had half the batter made when my plans derailed and I had to find a recipe that would salvage my batter. I saw this recipe on my board and decided to give it a go.
The dough for these cookies was extremely easy to make. I let the wrapped dough sit in the fridge for a couple days before I got around to making the cookies. They were super simple to roll out and since I did not have a round cookie cutter, I used a drinking glass. The only thing I would do differently next time is make sure my dough was rolled just a little bit thinner and also more evenly. Some of the cookies were quite a bit thicker than the others.
I took these to the office since I did not want several dozen cookies sitting around the house. They LOVED them and I received many compliments. I think I may make some for David to take to work as he is always complaining that I am always making food for my office but not his🙂
Wow! I hadn’t realized that it had been quite that long since I had updated the blog. We have had a lot of change in our household as we welcomed our daughter, Elisabeth “Ellie”. Now that things are settling down and we are finding a new routine, I hope to start updating more regularly. I have tried some GREAT new recipes and can’t wait to share them with you.
This recipe required a lot of knife-work and some assembly but was totally worth the effort.
My one “complaint” about this dish is that since I am not very proficient with a knife, it took me a while to cut all the vegetables into small enough pieces. As I was cutting, I also noticed the vegetables piling up so I didn’t use all the vegetables I had purchased for this dish. Once they cooked down a little bit and I started assembling, I wished that I had used more and possibly even more than suggested.
I did have one problem because I accidentally bought balsamic vinaigrette and not balsamic vinegar. It still tasted amazing but I also didn’t get my sauce to glaze like I wanted to. Live and learn. I hope you enjoy them as much as we did!
I love chili so this dish sounded intriguing to me. The picture makes it look like a meaty, cheesy plate of yumminess. With the addition of the noodles it kind of reminded me of Cincinnati chili.
Original Source: http://www.ziplist.com/recipes/1488136-Skillet_Chili_Mac?spJobID=319062858&spReportId=MzE5MDYyODU4S0&spUserID=MzM3MTU5MDQwMDcS1&spMailingID=5465196#_a5y_p=603054
I was slightly disappointed about a few aspects of this dish. I like my chili runny and this dish had almost no juice at all. Also, the picture made it look cheesy and gooey. Sadly, it was neither. I guess I could have added a little more cheese after it was finished but I shouldn’t have had to!🙂 Lastly, This dish lacked any sort of wow factor for me. It was okay. Nothing spectacular. Probably won’t make it on my menu again.
I love fajitas. What I do not love is trying to remember to thaw and marinate the meat far enough in advance. This recipe was perfect in that I did not have to let the meat marinate for 2 hours. I simply had to cut this, mix that, then throw in the oven. What could be better than that?
Original Source: http://realmomkitchen.com/9318/oven-baked-chicken-fajitas/
This dish was super easy to throw together. Very minimal effort involved, which you know means that I am a fan. The only reason I did not give this dish a 10 on taste was that I liked the flavor, but I still have a McCormick seasoning that I like better. However, beggars can’t be choosers.
My only complaint about the dish was the chicken. I thought I had thawed the proper amount but I thought the ratio of veggies to chicken was a little off and would have like more chicken. The other problem was that I cut my chicken a little too thick. When I mixed it all together, I did not straighten out all the chicken pieces. This made them curl funny and seem extra thick. It would not have been such an issue had I cut the chicken as thin as possible to begin with.
Ok peeps. I have decided that while I will continue to test things found on pinterest, I will no longer attempt to photograph the end result. There are a few reasons behind this change. 1) I am not a food stager. 2) I am not a photographer. 3) I just plain don’t have time. After I arrive home from work, my main objective is to get supper on the table as quickly as possible. I hardly ever remember to take a photograph of the dish and when I do, the lighting in my kitchen is horrible and does not allow for pretty pictures. The original source will always have a more beautiful picture than mine.
Anywho, normally people don’t like food from instiutions. I used to work as a CNA/CMA at nursing homes. At the last place I was employed, they occasionally served philly steak sandwiches. I loved the seasoning that they used and the meat was always tender and not chewy. I am constantly on the hunt for a recipe that is just as good.
Original source: http://www.paleomomrx.com/2012/05/02/primal-philly-cheese-steak/
One of my biggest struggles when making philly’s is finding a good cut of meat to use. This one recommended skirt steak, thinly sliced. No matter how hard I tried, I couldn’t get my steak cut as thin as I would have liked which made for chewy meat. I should have gone with my gut and bought the thin sliced steak (pkg says great for sandwiches) and my husband agreed.
I was also not a big fan of the seasoning. I felt it needed a little something more. I am far from a seasoning genius but I thought it was very bland.
The one good thing this recipe had going was the fact that it was pretty easy to throw together.