Cinnamon Roll Cookies

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


 Dough:
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.

Slow-Cooker Pizza Dip

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!

Skinny Mini Chicken Pot Pies

~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!

Protein-Packed Apple Sandwich

I personally hate eating breakfast and then an hour later hearing my stomach start grumbling for lunch.  With this in mind, I created the Protein-Packed Apple Sandwich.  This recipe is a great way to start the day and make sure you aren't starving by 11 AM.


~Protein-Packed Apple Sandwich
1 Apple, cold
1.5 T Peanut Butter (or another nut butter)
1 tsp. dark chocolate chips
2 tsp. golden raisins
Peanuts (optional)


Core the apple and slice the apple into several horizontal slices.  Take two of the slices and spread with peanut butter.  Drop the chocolate chips and raisins on top of the peanut butter.  Squish the two slices together and eat up!

Poppin' Peppers

~Delicious Stuffed Peppers

2 large sweet peppers 

3/4 lb ground turkey, lean 

1 jar pimentos

1/2 cup water 

1/3 cup long grain brown rice (uncooked) 

1 tbsp worcestershire sauce 

1/2 cup shredded reduced fat cheddar cheese

salt and pepper, to taste

Preheat oven to 375*F.
Cut the tops off peppers and remove seeds.
Immerse peppers in boiling water for 3 minutes and drain on a paper towel.
Meanwhile in a large skillet, cook pimentos and turkey until browned. Drain off any excess fat.
Stir in water, rice, Worcestershire sauce, salt ant pepper.
Bring to a boil, then reduce heat and cover. Simmer 15 minutes or until rice is tender. Stir in 1/4 cup of cheese.
Fill peppers with turkey mixture and place in baking dish. Arrange extra turkey mixture around peppers.
Bake 15 minutes.
Sprinkle with remaining 1/4 cup of cheese and let stand until cheese is melted.

Number of Servings: 4

Watermelon Popsicles

Since the official end of summer is quickly approaching (though it will most likely be in the 90's here until the end of October) I decided to make a batch of watermelon popsicles to celebrate!  There is nothing quite as refreshing as watermelon popsicles!

• Watermelon Popsicles
• 2 1/2 cups seeded diced watermelon
• 6 tablespoons sugar
• 1 tablespoon plus 2 teaspoons fresh lemon juice

Combine all ingredients in blender; puree until smooth.  Pour puree into Popsicle molds, dividing equally. Freeze overnight.

Chickpea Poppers

Chickpea Poppers

1 Can (about 2 cups) chickpeas (Garbanzo Beans) - Drained 2 Tablespoons Olive Oil 1 Tablespoon of Coarse/Sea Salt

Preheat your oven to 425*.  Pour your chickpeas into a plastic bag.
Add oil, seal bag and shake it up.  Add seasoning mixtures and shake bag until evenly covered.
Line baking sheet with aluminum foil.  Spread chickpeas out in a single layer.
Cook for 45 minutes, shaking the pan occasionally.