Cinnamon roll quick bread.

Easy Cinnamon Roll Bread (found on Facebook)

BREAD:

2 cups all-purpose flour 

1 tablespoon baking powder 

1/2 teaspoon salt 

1/2 cup sugar 

1 egg, room temperature

1 cup milk 

2 teaspoons vanilla extract 

1/3 cup plain greek yogurt, or sour cream

SWIRL:

1/3 cup sugar 

2 teaspoons cinnamon 

2 tablespoons butter, melted and cooled slightly (can use water instead)

GLAZE: 

1/2 cup powdered sugar

2 - 3 teaspoons cream or milk (as needed for consistency)

Preheat oven to 350 F. Grease and flour bread pan.

In a small bowl, whisk together the flour, baking powder, salt, and sugar. Set aside.

In a large bowl, whisk together the egg, milk, vanilla, and yogurt or sour cream. Add the flour mixture to the egg mixture, stirring with a spoon just until combined. Pour into the prepared loaf pan.

In a small bowl, stir the Swirl ingredients together. Drop by teaspoonfuls onto the top of the bread; then use a knife to swirl it a couple of times into the batter. Don’t over mix or you will lose the swirl.

Bake for 45-50 minutes or until the center tests done with a toothpick.

Cool for about 15 minutes before taking out of the pan, cool on wire rack.

Make the Glaze by whisking the ingredients together in a small bowl until smooth, adding a dab of milk at a time until a good drizzling consistency is reached. When the bread is completely cool, drizzle the glaze over the top.

Slab apple pie

1 box Pillsbury refrigerated pie crusts, softened as directed on box

1 cup granulated sugar

3 tablespoons all-purpose flour

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

1 1/2 tablespoons lemon juice

9 cups thinly sliced, peeled apples (9 medium)

Glaze:

1 cup powdered sugar

2 tablespoons milk

Heat oven to 450°F. Remove pie crusts from pouches. Unroll and stack crusts one on top of the other on lightly floured surface. Roll to 17 x 12-inch rectangle. Fit crust into 15x10x1-inch pan, pressing into corners. Fold extra pastry crust under, even with edges of pan. Crimp edges.

Mix granulated sugar, flour, cinnamon, nutmeg, salt and lemon juice. Stir in apples to coat. Spoon apple mixture into crust-lined pan. Bake 33 to 38 minutes or until crust is golden brown and filling is bubbling. Cool on rack 45 minutes.

Mix powdered sugar and milk until well blended. Drizzle over pie. Allow glaze to set before serving, about 30 minutes.

Hashbrown Frittata

Frittata

1 1/2 cups frozen O Brian hash browns

1/4 cup chopped onion 

3 to 4 slices of bacon, chopped

1/2 teaspoon salt

1/8 teaspoon black pepper 

4 large eggs 

4 large egg whites 

1/4 cup (1 ounce) cheddar or mozzarella cheese

Coat pie pan with cooking spray. Fry  potatoes, onion, and bacon for 8 minutes or until potatoes are golden brown. Remove from pan. Combine salt, pepper, eggs, and egg whites in a medium bowl, stirring with a whisk. Stir in potato mixture and cheese.

Pour  egg mixture into pie pan.  Bake at 350º, check after 20 minutes, or until eggs are set and fluffy.  Each oven bakes differently so time varies.

Quinoa Tabbouleh

2 cups water         
1 cup quinoa
1 pinch of salt
1 to 2 Tablespoons olive oil
juice from half a lemon
1/2 teas. salt
3 tomatoes or one 15 ounce can of tomatoes with basil, garlic and oregano
1 seeded cucumber diced
8 chopped green onions
2 carrots grated
sliced black olives

Directions

1. In a saucepan bring water to a boil. Add quinoa and a pinch of salt. Reduce heat to low, cover and simmer for 15 minutes. Allow to cool to room temperature; fluff with a fork.
2. Meanwhile, in a large bowl, combine olive oil, salt, lemon juice, tomatoes, cucumber, green onions, olives, and carrots. Stir in cooled quinoa. Best when served cold.

Cauliflower Ranch Chips

by: Christi Silbaugh

1 cup grated parmesan cheese

1 cup grated raw cauliflower

1/2 tsp parsley

1/2 tsp basil

1/2 tsp dill

1/2 tsp chives

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp pepper

Preheat oven to 450 degrees. 

Add all ingredients to a bowl. Stir. Line a baking sheet or stone with parchment paper.

Place about 1 TBSP of mixture on prepared baking sheets, about 1 inch apart. 

Bake at 450 degrees for 5- 7 minutes.

Remove and turn cauliflower chips over. 

Bake for another 5 -7 minutes.

Chicken and wild rice casserole

Chicken and wild rice casserole

1 box Uncle Ben's Long Grain and Wild Rice

1 can cream of mushroom soup

2 cups cooked chicken or turkey, cubed

1 1/2 cups frozen vegetables

1/2 cup cream, half and half or milk

1 tablespoon butter

1/2 onion, diced

1/2 stalk celery, diced

salt

pepper

5 slices swiss cheese or whatever cheese you like

DIRECTIONS:

Cook box of rice according to packaged directions. In skillet, melt butter and saute’ onion and celery over medium heat until softened, about 5 minutes or until tender. Once cooked, spoon rice into large bowl. Add cream of mushroom soup, chicken, vegetables, cream, cooked onion and celery, and salt and pepper to the rice. Spread into a casserole dish. Top with cheese. Cover with foil and warm thoroughly at 300º for at least 30 minutes (and up to 60).If oven is too hot the rice will get tough. 

Orange Fluff Salad

Is it a salad or is it a dessert, you decide. All I know is one helping is not enough. 

Orange Fluff salad  

Ingredients

1 - .3 ozs pkg. sugar free orange jello

1 - 3 ozs. pkg. sugar free instant vanilla pudding

1 - 10 ozs. can mandarin oranges, drained

1 cup pineapple tidbits, drained (optional)

1 - 8 ozs. tub fat free frozen whipped topping, thawed

Directions Dissolve jello in 1 c. boiling water. Add 1/2 c. cold water; let /set in fridge for 20 minutes. With mixer or whisk, add dry vanilla pudding mix and beat until smooth. Fold in fruits and whipped topping (by hand). Refrigerate.