A Note on No Bake Cookies

I know no-bake cookies are not the classiest or most refined dessert, but they have gotten me through many a' late invites to bbq's, ward activities, and the likes. I have one tip to making good no-bakes: Use REAL old-fashioned oats. If you use the quick oats you'll just end up with a chewy, classless cookie, and no one will like you or your cookies! It had to be said.

Cinnamon Rolls

Time: 2 hours (1 and 1/2 rising time)
As with all cinnamon rolls, they are labor-intensive, but worth it.

Cost: I'm sure you have the ingredients

I've tried one other recipe, but this one is much better. The dough turns out perfectly flaky, and I like how simple they are without frosting. Mike thought differently. I think guys think 'the more sugar the better.' So word to the wise: if you are making these for a gaggle of cub scouts, make an ample amount of cream cheese frosting to plaster on top.
This makes roughly 20 medium-sized rolls.

This is Paula Deen's recipe which I tweaked a little bit. And this is a stock photo, not my own. So what I'm saying is-you didn't even need to visit my blog to get this recipe, but I sucked you in!

Dough:
1/4-ounce package yeast
1/2 cup warm water
1/2 cup scalded milk
1/4 cup sugar

1/3 cup butter or shortening (shortening works best)
1 teaspoon salt
1 egg
3 1/2 to 4 cups all-purpose flour

Filling:
1/2 cup melted butter, plus more for pan
3/4 cup sugar, plus more for pan
1/4 cup brown sugar
2 tablespoons ground cinnamon
3/4 cup raisins, walnuts, or pecans, optional

Glaze:
4 tablespoons butter
2 cups powdered sugar
1 teaspoon vanilla extract
3 to 6 tablespoons hot water

Heat oven to 350 degrees.

In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix milk, sugar, melted butter, salt and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours (place bowl on top of a towel or wooden cutting board, not a cold granite counter top).

When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread melted butter all over dough. Mix sugar and cinnamon and sprinkle over buttered dough. Sprinkle with walnuts, pecans, or raisins if desired. Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 15-20 slices.

Coat the bottom of baking pan with butter and sprinkle with sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Bake for about 30 minutes or until nicely browned.

Meanwhile, mix butter, powdered sugar, and vanilla. Add hot water 1 tablespoon at a time until the glaze reaches desired consistency. Spread over slightly cooled rolls.

You can feel this one going straight to your buns!

Buffalo Drumsticks

Bones: $6 (so cheap!)
Time it will take: 1 1/2 hours (prep included)

These are so good...they're fried, so of course they're good! I didn't have any chicken wings so I used drumsticks-they ended up perfect. This sauce is a heavenly spicy kick for these fried niblets (this recipe makes a medium spicy sauce).
Recipe modified from: http://allrecipes.com/Recipe/Restaurant-Style-Buffalo-Chicken-Wings/Detail.aspx


You'll Need:

oil for deep frying (fill 1 inch of pan)
1/2 cup butter
1/2 cup hot sauce
Ground black pepper
1/2 teaspoon garlic salt
1/2 cup flour
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
10 drumsticks

Directions:
Combine flour, paprika, cayenne pepper and salt on a plate to dredge drumsticks. After coating each drumkstick, place them in a glass casserole dish and cover with the remaining flour mixture. Refrigerate for 45 minutes. Heat a deep pot of oil about 1 inch deep for 10 minutes. Place drumsticks in oil with tongs and allow to fry for 10 minutes or until golden brown, turning halfway through. In a saucepan, heat hot sauce, butter, garlic salt and pepper just until fully combined. Remove drumsticks from oil and place on plate covered with paper towel to absorb oil. Pour sauce over wings and serve. These go great with Ranch dressing for dipping.

Lemon Basil Pasta with Salmon

Cost: $10
Time: 20 minutes

I took this recipe directly from the Food Network: Giada's Spa Weekend Episode. It is light, healthy and fresh. It is really easy to put together and makes a nice little presentation. Summer is coming and this salmon would be great grilled!

You'll Need:

1/2 pound whole-wheat spaghetti pasta
1 clove garlic, minced
2 tablespoons extra-virgin olive oil
1 tbs trans fat free butter substitute
1/2 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1 tablespoon olive oil
4 (4-ounce) pieces salmon
1/4 cup chopped fresh basil leaves
3 tablespoons capers
1 lemon, zested
2 tablespoons lemon juice
2 cups fresh baby spinach leaves

Do This:
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and transfer to a large bowl. Add the garlic, extra-virgin olive oil, butter substitute, salt, and pepper. Toss to combine.

Meanwhile, warm the olive oil in a medium skillet over medium-high heat. Season the salmon with salt and pepper. Add the fish to the pan and cook until medium-rare, about 2 minutes per side, depending on the thickness of the fish. Remove the salmon from the pan.

Add the basil, capers, lemon zest, and lemon juice to the spaghetti mixture and toss to combine. Set out 4 serving plates or shallow bowls. Place 1/2 cup spinach in each bowl. Top with 1/4 of the pasta. Top each mound of pasta with a piece of salmon. Serve immediately.

YUM!

Chocolate Molten Lava Cakes

Prep Time: 2 1/2 hours
Cook Time: 20 minutes
Cost: $5

These individual cakes have a gooey inside. They are great with ice cream because they make their own chocolate sauce. These turned out more like a souffle in the center. I loved them though because they weren't too sweet.

You'll Need:
12 tbs butter
3 oz. quality milk chocolate, chopped
3 oz. quality dark chocolate, chopped
3 eggs
1 cup sugar
1 tsp vanilla extract
1/2 tsp salt
1/4 cup cornstarch, sifted

In the microwave, melt chocolate and butter in a bowl, stirring occasionally to reduce clumps. In a separate bowl, mix together eggs, sugar salt and vanilla. Add cornstarch until well blended. Gradually add in chocolate mixture to egg mixture. Cover and refrigerate for 2 hours.

Preheat Oven to 350 degrees.
In a muffin tin (springform muffin tin works best), fill each cup about 3/4 full. Fill remaining cups with water for even cooking.
Bake for 10 minutes before turning pan, then cook another 10 minutes or until cakes appear muffin-like. Use a knife to loosen edges from pan and place cakes immediately into serving bowls. Serve with ice cream.

Tortilla Soup

Prep Time: 30 minutes
Cook Time: 3 hours
Funds: $25

This recipe is compliments of my sister, Rachael. We served this when 4 friends came over and still had plenty left for the next couple of days. We served it with a romaine lettuce salad with black beans and cilantro ranch dressing (literally cilantro and ranch dressing food processed).

You'll Need:
2 large cans whole peeled tomatoes
1 large yellow onion, chopped
1 bunch fresh cilantro
2 1/2 cartons chicken broth (approx 40 0z.)
5-7 chicken breasts (raw), cut into strips
4 cloves minced garlic
1 tbs cumin
1 tbs garlic salt
1 tbs salt
1 tbs pepper

Toppings:
Mozzarella Cheese (part skim, low-moisture)
Chopped Cilantro
Sour Cream
Tortilla Strips (refer to taco salad recipe)
Chopped Avocado pieces

Sautee onions and garlic in a frying pan until onions appear translucent. Then puree in food processor with cilantro (3/4 of bunch). Add 1 1/2 cans tomatoes and blend again. Once blended, transfer mixture to a saucepan. Cook over medium heat until tomato, onion mixture appears to be a darker red.
In a crockpot, mix tomato mixture with chicken broth. Add seasonings. Allow to simmer for 2 hours. Add raw chicken 30-40 minutes before serving.
Add more seasonings to taste.

Serve with cheese, chopped cilantro, tortilla strips and avocado pieces.

Spinach and Sun-dried Tomato Pork Chops

Time needed: 30 minutes
Money, honey: $12
All I have to say is...AMAZING! I got this recipe directly from Giada De Laurentiis on the Food Network website. I saw her make it one day and I decided to try. Seriously, its not very hard to make, but so rich and good. I served it atop wild mushroom couscous from a box!

You'll Need:
1 tablespoon olive oil, plus 1 tablespoon
2 cloves garlic, minced
6 sun-dried tomatoes, diced
1 (10-ounce) bag of frozen spinach, thawed and excess water squeezed out
1/2 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1/4 teaspoon dried thyme
1/4 cup (2 ounces) goat cheese
1/3 cup reduced-fat cream cheese
4 (4-ounce) center-cut pork chops
1 1/2 cups chicken broth
1/2 lemon, zested
2 tablespoons lemon juice
2 teaspoons Dijon mustard

Warm the 1 tablespoon olive oil in a medium saute pan over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add the sun-dried tomatoes, spinach, salt, pepper, and thyme. Cook until combined, about 2 more minutes. Transfer the mixture to a medium bowl. Add the goat cheese and the cream cheese. Stir to combine and set aside.

Use a sharp knife to cut a pocket into the thickest portion of the pork chop. Stuff each pocket with 1/4 of the spinach and sun-dried tomato mixture and close the pork around the stuffing. Season the outside of the pork with salt and pepper.

In a small bowl combine the chicken broth, lemon zest, lemon juice, and mustard.

Warm the remaining 1 tablespoon olive oil in a large, heavy skillet over medium-high heat. When the pan is hot add the pork. Cook until golden and cooked through, about 4 minutes per side. Transfer the pork to a side dish and tent with foil to keep warm. Add the chicken broth mixture to the skillet over medium-high heat. Scrape up the brown bits from the bottom of the pan as the chicken broth simmers. Reduce the broth by half to make a light sauce, about 8 minutes. Spoon some sauce over the pork before serving.

Serves 4