Friday, October 28, 2011
Have you ever had a hankering for your favorite rolled breakfast item, then look at the clock and realize that that its late afternoon? Do you feel a little weird popping out a can of cinnamon rolls at 5 O'clock? Well do I have a solution for you! Cinnamon Roll Cookies that will fulfill your craving (or that you can eat for breakfast)!
~Cinnamon Roll Cookies
3/4 cups butter, at room temperature
1/2 cup granulated sugar
1 egg yolk, save the white for the filling
1 teaspoon vanilla extract
1 1/2 cups all purpose flour
1/2 teaspoon salt
for the filling:
1 egg white from last step
1 tablespoon water
1 1/4 teaspoon ground cinnamon
1/4 cup granulated sugar
for the icing:
1 1/2 cups confectioners’ sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
1/4 teaspoon cinnamon
Cream the butter and sugar. Add egg yolk and vanilla. Add the flour and salt and mix until dough comes together. Wrap in plastic wrap. Refrigerate until you are ready to roll it out. For the filling, whisk together the egg white and water. Set aside. In another small bowl, whisk together the sugar and cinnamon. Set aside.
Take out the dough and place on a sheet of parchment paper. Place another piece on top and roll out into a 9X12 inch rectangle. Take off the parchment paper on top and brush on the egg white wash. Spread the cinnamon sugar mixture over the dough. Carefully roll the dough length wise into a log. Make sure you press the edges together. Roll back into the plastic wrap and place in the freezer for about 30 minutes.
Cut into 1/2 inch circles. Place on a greased cookie sheet and bake at 350 degrees for about 15-17 minutes.
For the icing, mix the ingredients until creamy and smooth. Drizzle over the cookies.
Tuesday, October 18, 2011
This is certainly a far cry from health food, but an indulgence like this every now and then is delicious! Quick, easy, and yummy. What more could you ask for?
~Slow-Cooker Pizza Dip
1 8 oz. block of cream cheese (softened)
2 cups of marinara sauce
1/2 cup fat-free mozzarella cheese
1/4 cup parmesan cheese
1 pound ground beef
1 package of pepperoni
1/4 tsp salt
1/2 tsp pepper
1/2 tsp oregano
Tortilla chips, pita chips, veggies, etc.
Brown the ground beef and drain off any liquid.
Beat the cream cheese, marinara (Careful! It splatters!), salt, pepper, and oregano.
Combine the ground beef, cream cheese mixture, mozzarella and parmesan cheese.
Layer the mixture and the pepperoni. Continue layering until all pepperoni is gone.
Cover and cook on low for 2 hours or on high for 30 minutes (this is what I did and it worked perfectly!)
Serve with tortilla chips, pita chips, or veggies!
Saturday, October 15, 2011
~Skinny Mini Chicken Pot Pies
1/2 cup onion, chopped
1 cup fat-free chicken broth
1 cups diced potatoes, peeled
1 1/2 cups chopped carrots
1 cup green peas
1 (10 ounce) can reduced-fat cream of chicken soup
1 1/2 tablespoons all-purpose flour
2 cups chopped cooked chicken breasts
1/4 teaspoon black pepper
2 pre-made reduced-fat refrigerated pie crusts
With a circular cookie cutter, cut out crusts and place into greased muffin tins. Bake at 350 degrees for 7 minutes.
In a large saucepan over medium heat, saute onions until tender, about 5 minutes. Add broth, potatoes, carrots and peas. Bring to a boil.
Reduce heat to medium-low. Simmer for 15 minutes, partially covered.
Remove from heat.
Combine condensed soup and flour in a small bowl.
Add this mixture, chicken, parsley, and pepper to the vegetables and stir well.
Scoop into pre-cooked pie crusts.
Bake at 350 F for 15 minutes. Allow to cool for 5 minutes and serve!