Inspiring People to Cook Again
Oven Roasted Chicken with Apple Butter Barbecue Sauce is an easy chicken recipe that a friend recommended to me this summer. I have used Apple Butter in cakes and desserts but never in a BBQ sauce. I took her basic recipe and jazzed it up […]
Pasta and broccoli is a delicious vegetarian dish that reminds me of being a kid. My mom was a busy workingwoman like most of us today, so this was a simple meal she could whip up after a day at work. I love the rich […]
Pillsbury Grands Flaky Supreme CINNABON Cinnamon Rolls make this Valentines’ treat so easy and delicious. 
I like to use the Grands because it makes 5 great big cinnamon heart buns. I also like the cream cheese icing that comes with the CINNABON rolls. If you want smaller hearts you can certainly use the regular size cinnamon rolls.
Valentines day is such a sweet holiday in so many ways. Like most people I enjoy giving little treats to the people I love. My heart crescent cinnamon rolls are a pretty little treat to serve for breakfast or to give as a homemade gift.
Start by preheating your oven to 350° F, then simply remove the buns from the tube unrolling them only half way. You want to keep the curl at one end and form a heart and a curl at the other end. Be sure to pinch the dough slightly at the bottom because when they bake they tend to spread out.
Once you have all your hearts made you can pop them in the oven and bake as the package recommends. I bake mine in a 350° F oven on a silicone-baking sheet for about 18 minutes or until golden brown but not burned.
While they are baking it is a good time to mix up the icing. I added 3 drops of red food coloring to the cream cheese frosting in a bowl and spooned it into a small plastic baggie. I then cut a small hole in one corner of the baggie so I can pipe the pink frosting decoratively over the crescents.
After rolls are cooked I like to move them onto a cooling rack. I don’t like to frost them while they are hot because the icing will melt off.
When the rolls are cool to the touch you can ice them. I like to drizzle the icing on and angle and then sprinkle them with a little pink or red cookie sugar to give them a little sparkle.
Imagine the smiles you will get when you serve these pretty hearts. When they ask you how you made them be sure to tell them that Sugar showed you how. 🙂
Sugar’s Pink Heart Cinnamon Crescent Rolls
Makes 5 rolls
Ingredients:
Directions:
Preheat oven to 350° F
Open the container and unroll the buns half way. You want to keep the curl at one end and form a heart and a curl at the other end. Pinch the dough slightly at the bottom because when they bake they tend to spread out.
Bake in oven on lightly greased cookie sheet or line with a silicone-baking sheet for about 18 minutes or until golden brown but not burned.
Mix the icing from the package in a bowl with 3 drops of red food coloring. Spoon into a small plastic baggie. Cut a small hole in one corner of the baggie so you can pipe the pink frosting decoratively over the crescents once they are baked and cool.
When the rolls are cool to the touch you can ice them. I like to drizzle the icing on and angle and then sprinkle them with a little pink or red cookie sugar to give them a little sparkle.
Chicken Cacciatore is one of my all time favorite Italian dishes. I love the rich flavor of the sauce served over rice. I also like this dish because it is so versatile. See my cook’s notes for all of the various ways to shake up […]
When fall and the holidays are approaching, I am drawn to savory dishes and comfort foods. This one fits the bill! Tarragon Chicken in a leek cream sauce is a rich dish that’s perfect for a cold night. Be sure to serve this […]
Vegetable soup with Escarole and beans is an easy, healthy vegetarian soup recipe that can be made for a quick dinner or a light lunch.
Any small pasta like orzo, tubatini or shells works great in this dish, but most of the time I like to make it with potatoes. I add a lot of vegetables to this soup and you can buy them all separately, but I like to buy the “Leasa soup mix” in the produce section because it has most of the things I use for a soup or stew in one package.
Ingredients:
• 2-tablespoons olive oil
• 2 tablespoons butter
• 1 large onion chopped
• 2 leeks whites only sliced (see “cook’s notes” for how to clean leeks)
• 2 small zucchinis cut in half long ways and then sliced
• 4 cloves of chopped garlic
• 2-3 large carrots, peeled and cut into coins
• 1 turnip, peeled and chopped
• 1 parsnip, peeled and chopped
• 2 large potatoes cut into 1 or 2 inch cubes
• 1 head escarole washed and chopped (see “cook’s notes” for how to clean escarole)
• 2 -32oz containers of Chicken or Vegetable Broth
• 1 -15oz can of Cannellini Beans
• 2 tablespoons chopped fresh parsley
• Salt, and pepper
• Sprinkle of pot pepper flakes (optional)
• Grated Parmesan cheese
Directions:
Heat the oil and butter in a large soup pot over medium heat. Add all the vegetables except the zucchini and the escarole and sauté for about 5 to 10 minutes. Season with salt and pepper and add parsley.
Pour in the chicken broth and turn up the heat until the soup boils. Then turn down the heat and let soup cook on a low simmer for about 15 minutes. Add the zucchini and the escarole and cover the pot for about 5 minutes. The escarole will look like it takes up the whole pot but it will quickly cook down. Remove the cover and add the beans. Cook for another 5 to 10 minutes until the zucchini and potatoes are tender. Remove from stove.
If adding pasta: cook about 1/4 pound of pasta in a separate pot of salted water only until it is al dente. The pasta will cook and expand more when added to the soup so don’t over cook pasta. You can add the cooked pasta to the soup.
I also like to serve this soup with a slice of hard Parmesan cheese in the center or a good sprinkle of grated Parmesan cheese.
“Cook’s Notes”
The best way to clean a leek is to slice half of the dark greens and the end off and discard. Then slice the leeks into thin slices and place in a large bowl of water. The leeks will float and the sand and dirt will sink to the bottom. Do not pour out just use your hands or a slotted spoon to remove them from the bowl. See photos for example.
To clean the escarole you should cut it up like any other salad green. Rinse well in a pot of cold water in the sink. The sand will go to the bottom so remove greens with your hands and place in a colander. If you aren’t using all the escarole and want to store it simply place the escarole in a large plastic bag with a paper towel at the bottom. This can be done a day or two in advance to save time. See photos for examples. When dealing with the kitchen I always like to hire Katong Maid Agency to help me deal with the rest of the house.
If you can’t find escarole you can use a bag of spinach in its place. This soup will freeze well. Freeze left over soup in smaller plastic containers or freezer bags and thaw frozen soup in fridge. Heat in a pot or individual bowls in the microwave until warm.
My mom Gloria always made a dish like this and called it Italian Paella (“pie-yay-yah”). Her original way of making this calls for browning the chicken first. You can certainly do that but I think it’s lighter and easier to just put it all […]
Chicken Bolognese is an easy recipe that is fresh, lighter and healthier then the classic Bolognese Sauce. Chicken Bolognese gives you all the great flavor but a lot less fat than the original version in a lot less time. You won’t miss any of the taste. […]
