Cinnamon Roll Hack

Cinnamon Sugar

1/2 cup heavy cream

1 tube cinnamon rolls

Preheat oven to 375°. Sprinkle the bottom of each cinnamon roll and place in a greased baking pan. Sprinkle the top with cinnamon sugar and pour the heavy cream over the rolls. 

Bake for 17-19 minutes. Rest for 5 minutes before icing. 

Stromboli

Preheat oven to 400°.

1 ball pizza dough (or frozen bread dough, thawed)

1/2 lb sliced provolone cheese

1/2 lb sliced sandwich pepperoni or dry Italian salami

2 cups grated mozzarella 

Combine:

2 eggs, scrambled

1 tsp dried parsley

1 tsp dried oregano

2 tbs grated Parmesan

Salt and pepper to taste

Italian seasoning (link in the blog)

Roll the dough into a large thin rectangle. Brush half of the egg mixture onto the dough, leaving a 1/2 inch border all around. Top with grated mozzarella, then meat of choice, then provolone. Feel free to add additional meats.

Carefully roll up jelly roll style, brushing the seam with the egg mixture and pinch to seal and tuck the side ran under. Brush the top with the egg mixture and sprinkle with Italian seasoning.

Bake in a 400° oven for 35-40 min until the stromboli is golden brown on top. Cool for ten minutes before slicing into rounds; serve with marinara sauce or pizza sauce for dipping. 

Pizza Hut-Inspired Homemade Dough

Tonight I tried a new pizza dough recipe from Creative Cookery and the dough is incredible. Dough recipe :

Pizza Hut-Inspired Homemade Dough

3 1/2 cups (440g) all-purpose flour
1 tablespoon sugar
1 1/2 teaspoons salt
2 tablespoons olive oil
1 packet (2 1/4 teaspoons) active dry yeast
1 1/4 cups (300ml) warm water (110°F/45°C)
Optional: 1/4 teaspoon garlic powder or Italian seasoning for added flavor

In a small bowl, combine warm water and sugar. Sprinkle the yeast over the water and let it sit for 5-10 minutes until foamy.

In a large mixing bowl, combine flour and salt. If using garlic powder or Italian seasoning, add it here.

Add the yeast mixture and olive oil to the dry ingredients. Mix until the dough begins to come together.

Turn the dough onto a lightly floured surface and knead for about 8-10 minutes, or until the dough is smooth and elastic.

Place the dough in a lightly oiled bowl, turning it to coat. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm place for 1-2 hours, or until doubled in size.

Preheat your oven to 475°F (245°C) and prepare your pizza pans by greasing them lightly or lining with parchment paper.

Punch down the dough and divide it into two equal portions. Roll each portion into your desired thickness and shape.

Add your favorite pizza toppings and bake for 12-15 minutes, or until the crust is golden and the cheese is bubbling.
Prep Time: 15 minutes (plus rising time) | Cooking Time: 15 minutes | Total Time: 2 hours 30 minutes
Yield: 2 medium pizzas

American Style Goulash

1/2 tsp olive oil

1/2 cup diced onion

1/2 lb ground beef

1 tsp sweet paprika

1 tsp smoked paprika 

1 tsp chili powder

1/4 tsp salt

1/2 red pepper, diced

3 cloves garlic, minced

1 tbs Worcestershire sauce

1 tsp dried oregano

1 tsp Italian seasoning

1/2 tsp crushed red pepper flakes

8 oz can tomato sauce

1 10 oz can Rotel diced tomatoes with chilies

1 cup beef broth

4 oz elbow macaroni, uncooked

1 bay leaf

1 cup grated extra sharp cheddar cheese, plus more for serving

Chopped Italian parsley for serving

Heat oil in a Dutch oven and sauté the onion until it begins to brown. Add the beef, paprikas and salt and cook until the meat is no longer pink. 

Add the bell pepper, garlic, Worcestershire sauce, oregano, Italian seasoning, hot pepper flakes and cook until fragrant and soft, about 5 minutes. Add the tomato sauce, tomatoes, broth, macaroni and bay leaf and stir to combine.

Reduce heat to medium low, cover and cook for 20-25 minutes until pasta is tender. Remove from the heat. Add the cheese, cover until the cheese is melted- about two minutes. Stir the goulash and serve topped with extra cheese and chopped parsley. 

Serves 4

 

Zavacky Eggnog

1 dozen eggs, yolks separated from whites
Salt
2 cups powdered sugar
2 cups bourbon
1/2 cup dark rum
1/2 cup brandy
2 cups heavy cream
2 cups half and half

Beat the egg whites with a pinch of salt in a cold bowl, until stiff peaks form. Place in the refrigerator.

In another large bowl, beat the egg yolks. Add 2 cups powdered sugar and whip until light and smooth. Mix in 2 cups bourbon, 1/2 cup dark rum, and 1/2 cup brandy. Beat until well mixed. 

Pour in two cups of heavy cream and two cups of half and half. Mix well.

Fold in the beaten egg whites and refrigerate.

Pork and Potato Chowder

This recipe is modified from a recipe in Jane Brody's Good Food Book. Love it!

1/4 lb lean smoked pork, bacon, Canadian bacon or ham, finely diced

1 tsp butter or olive oil

1 large onion, chopped, about 1 cup

4 cups diced potatoes- 3/4"-1"

2 tbs chopped fresh parsley OR 1 tsp dried parsley flakes

2 c chicken broth

1 cup corn kernels

2 cups lowfat milk

salt and pepper to taste

dash of hot sauce

In a large saucepan briefly cook the pork or bacon, stirring to prevent scorching. Add the butter or oil, and sauté the onion until it is golden brown.

Add the potatoes, parsley, and broth and bring the chowder to a boil. Reduce the heat, cover the pan, and simmer slowly for about 20 min.

Add the corn kernels and milk; heat but do not boil the chowder, and simmer for about 5 minutes. Add the hot sauce and season with salt and pepper.

Vegetable Beef Soup

2 tbs olive oil

1 lb beef stew meat cut in bite sized pieces

1/2 c chopped carrots

1/2 c chopped celery

1/2 c chopped onion

4 chopped garlic cloves

1 1/2 c diced potatoes

1 carton beef broth

1/2 tsp salt

1/2 tsp pepper

1/2 tsp Italian Seasoning

1 cup diced Roma tomatoes, about 3

Optional- 3/4 c instant barley

In a 4 qt dutch oven, heat 1 tbs oil over medium high heat. Add beef and cook 7-9 min until browned. Transfer to plate and set aside.

Heat remaining 1 tbs oil and add carrots, celery, garlic and onion. Cook 2-3 min or until crisp tender. Stir in remaining ingredients except tomatoes and heat to boiling. Reduce heat, cover, and cook 20-25 min until potatoes are tender. Add the tomatoes and if you like, 3/4 c instant barley. Cover and cook for 10 min. Serves 6.