Cinnabon Cinnamon Rolls

DOUGH:
Add ingredients in order:
1/4 cup water
1 cup whole milk
1/2 cup melted butter
*mix*
1 large egg at room temp well beaten
1 tsp vanilla
1/2 tsp salt
1/2 cup sugar
1 env. SAF perfect rise yeast
*mix*
4 1/2 cups white unbleached bread flour
*knead dough*

FILLING:
1 cup light brown sugar
3 TB of cinnamon
1/2 cup butter at room temp

FROSTING:
4 oz cream cheese
1/2 cup butter
1 3/4 cups powder sugar
1 tsp vanilla

Let rise 1 hour.  Then beat down and roll out on oiled counter into a rectangular shape.  Spread butter first and then sprinkle filling.  Roll up from the long side of the rectangle keeping the full length of your rectangle.  Cut into  1 1/2 inch discs.  Place on greased pan of choice.  Let rise one hour.
Bake at 335 for 20 minutes

Directions for frosting:
Add cream cheese and butter to mixer on low for 6 mins.  Then whip on high for 10 mins.  Add 1 cup powder sugar, whip 1 min.  Add 3/4 cup powder sugar, whip 1 min. Then add vanilla, whip 1 min.

NOTE: I don't know why the frosting instructions are so funky, but it works!  I love how whippy this frosting is :)  Also, I usually use the Kirkland brand salted butter.  This last time I made the frosting I used Western Family butter.  It was NOT as whippy :(  The best part is the frosting!  You want it just right :)

Baked Donuts

DONUTS

• 1 cup all-purpose flour 
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon ground nutmeg 
• 1/3 cup granulated sugar
• 1/4 cup milk
• 1/4 cup Greek yogurt
• 1 large egg
• 2 Tablespoons unsalted butter, melted
• 1 and 1/2 teaspoons vanilla extract
• sprinkles

GLAZE

• 1/4 cup milk
• 2 cups confectioners' (powdered) sugar
• 1 teaspoon vanilla

Preheat the oven to 350F degrees. Spray a donut pan with non-stick spray. Set aside.

For the donuts: whisk the flour, baking powder, baking soda, nutmeg, and granulated sugar together in a medium bowl. Set aside.

Whisk the milk, yogurt, and egg together until smooth. Add the melted butter and vanilla, whisking until fully combined. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix. The batter will be very thick.

Spoon the batter into the donut cups—I highly recommend using a large zipped-top bag. Cut a corner off the bottom of the bag and pipe the batter into each donut cup, filling 2 ∕ 3 –3 ∕ 4 of the way full. (I bought pay donut pan at a kitchen store)

Bake for 9–10 minutes or until the edges are lightly browned. Allow the donuts to slightly cool before glazing. I find the glaze "sets" easier onto cooled donuts.

For the glaze: combine the glaze ingredients in a medium saucepan over  low heat. Whisk until the glaze is smooth. Remove from heat and immediately begin dunking the donuts, one by one, into the glaze. Transfer each donut to a wire rack over a baking sheet to catch the glaze drippings. Take each donut and dunk again if you have enough glaze leftover. Sprinkle with sprinkles before finally glaze dries.

Original recipe from http://sallysbakingaddiction.com/2014/01/12/baked-funfetti-donuts/

Fruit Salad-yummy yummy

29 oz can peach slices-do not drain
20 oz can pineapple chunks-do not drain
1 small box vanilla instant pudding mix
1 lb strawberries, quartered
1-2 bananas sliced
1/2 pint blueberries
1 bunch red grapes

In a large bowl combine peaches, pineapple and pudding mix. Mix until the pudding is dissolved in the peach and pineapple juices. Stir in the rest of the fruit. Chill. (The pineapple juice keeps the bananas from turning brown)

Caribbean Chicken

This recipe comes from my favorite summer grilling book, Modern Grilling, that we have enjoyed making delicious food from for years. It's totally worth touching raw chicken for and that's saying a lot coming from me.

1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon cayenne pepper
1 teaspoon salt
2 tablespoons olive oil
4 boneless chicken breasts

Combine all seasonings in a small bowl. Add oil and stir to make a paste. Brush mixture on chicken. Grill and serve.

Feta and Vegetable Frittatas

This is a Weight Watchers recipe that I found and it is awesome!! For any of you on WW, these are 1 point a piece! The original recipe says to cook them in a regular muffin pan, but I do mine in a mini muffin pan to make it seem like I get to eat more, haha! They are 2 points a piece if you choose to do them in a regular muffin pan.   6 large eggs 4 large egg whites 1/8 cup water 1/4 tsp. salt 1/4 tsp. black pepper 2 cups fresh baby spinach, coarsely chopped 1 cup canned artichoke hearts in water, chopped 1 cup crumbled feta cheese 1/2 cup roasted red peppers, packed in water, chopped 1/2 cup uncooked scallion 1/4 cup low fat cream cheese, at room temperature   Preheat oven to 350°F. Coat two 16-hole mini muffin pans with cooking spray (or use one 24-hole pan and 8 holes from another mini muffin pan). In a medium bowl, beat eggs, egg whites, water, salt and pepper until blended. Stir in spinach, artichoke hearts, feta, roasted peppers, scallions and cream cheese; mix well. Spoon about 1/8-cup egg mixture into each prepared muffin hole. Bake until just set, about 18 to 22 minutes. Cool in pans on a wire rack for 5 minutes. Loosen edges of frittatas with a rubber spatula, sliding spatula underneath frittatas to loosen bottoms and lift frittatas out of pans; serve.  They don't taste like they would be a Weight Watchers recipe at all! I freeze my leftovers and then pop them in the microwave for breakfast or a quick snack. Super yummy!