Cinnamon Rolls with Cream Cheese Frosting Tuesday, Feb 14 2012 

Mmmmmmm…warm, gooey cinnamon rolls!  My husband is so lucky! My waistline, not so much. Regardless, this recipe is a keeper.  As far as I’m concerned, Paula Deen hit the nail on the head with this one.

These take some time, kneading, resting, rolling, more resting, baking…..You’ll want to give yourself a good 3 hour window for total prep time, but it is completely worth the wait.



Cinnamon Rolls

Source: Paula Deen;

Makes 10-15 Cinnamon Rolls


1/4 oz package yeast

1/2 c warm water

1/2 c scalded milk (whole milk)

1/4  c sugar

1/3 c butter or shortening, melted (I used butter, always use butter!)

1 tsp salt

1 egg

3 1/2 to 4 cups all purpose flour


1/2 c melted butter, plus more for pan

3/4 c sugar, plus more for pan

2 tbsp ground cinnamon

3/4 c raisins, walnuts or pecans, optional (or if you’re like Oozing Ink, some high quality 70% chocolate, chopped)

Glaze: NOTE: I’m providing you with Paula’s glaze that is included in the recipe as it reads in print, however I did not use this glaze.  In this house we prefer “frosting” as opposed to glaze and I’m partial to cinnamon rolls with cream cheese frosting.  While I’m sure this glaze is delicious, look to the bottom of this post for the cream cheese frosting glaze recipe that I used for this batch.

4 tbsp butter

2 c powdered sugar

1 tbsp vanilla

3-6 tbsp hot water


Heat oven to 350.

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 (I ended up using all 4 cups). Knead dough on lightly floured surface for 5-10 minutes (I went the full 10, a nice little workout!).  Place in a well-buttered bowl, cover and let rise until dough is doubled in size, usually 1 to 1 1/2 hours.

A note on dough rising: Turning the oven on and leaving the bowl on top or near the warm oven helps it to rise quicker.

When doubled in size, punch down dough.  Roll out on a floured surface into a 15 x 9 rectangle.  Spread the 1/2 cup melted butter all over the dough (if I had used the entire half cup, I would have had a mess on my kitchen floor, I probably used half and reserved the rest for the pan).  Mix sugar and cinnamon, sprinkle evenly over dough.  Sprinkle in walnuts, pecans, raisins (or chocolate) if desired.

Beginning at the 15-inch side, roll up dough and pinch edge together to seal.  Cut into 12-15 even slices.

Coat the bottom and sides of the baking pan with melted butter and sprinkle with sugar (about 1/4 cup).  Place cinnamon rolls slices close together in the pan and let rise until dough is doubled, about 45 minutes.  Bake for 30 minutes, uncovered, until nicely browned.

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

Oozing Ink’s Cream Cheese Frosting Glaze

8 oz cream cheese, at room temperature

2 c powdered sugar

1/2 stick unsalted butter, at room temperature

1 tsp vanilla

With mixer, cream cream cheese and butter  on medium- high speed until smooth.  Add 1 cup sugar and vanilla, mix on low speed until smooth. Add additional 1 cup sugar and mix on low speed until combined.  Increase speed of mixer to high speed and mix for about 30 seconds until very smooth and creamy.

Spread on slightly cooled cinnamon rolls.

For the chocolate cinnamon rolls, I shaved about 1/2 cup high quality 70% chocolate and mixed it into 1 cup of the cream cheese frosting.  Then spread it onto slightly cooled rolls. This makes for a very rich roll, just a warning! 


Southern Mac & Cheese Tuesday, Feb 7 2012 

A great Friday night meal….I made this recipe but neglected to take a photo as we were hungry and I was just way too busy getting ready for the plethora of other things I had going on last weekend. For me, photos mean everything when it comes to recipes.  While I’m pretty good at reading a recipe and being able to visualize the end product, there is just something that draws me to a recipe if there is a nice photo that goes along with it.  So, accept my apology for no photo here but know that it was a tasty dish! Looked delic, tasted delic….even for someone who is not a huge mac & cheese fan.

Serve this with a side salad or veggie.  We ate it simply with some peas.

The recipe starts with the following statement, “American cheese gives this classic from Arnold’s its melty consistency.” Arnold’s is a restaurant with rave reviews out of Nashville, TN.  If you’re ever there, well I suppose you should probably check it out.  After all, if a recipe makes it to Bon Appetite….it’s likely to be a great place to eat.

In addition to providing you with this info on Arnold’s I should add that I did not use American cheese.  The thought of American cheese sort of makes my skin crawl.  I don’t like it, I don’t eat it, I had to change it in this recipe.  Now normally I would go for some top shelf, out of this world artisan cheese but I figured since it’s mac & cheese after all, cheddar would have to do.  So I got as local as I could and used the old “cheddar standby” from Tillamook.  Both my husband and I agree that the cheddar was perfect for the recipe.

Southern Mac and Cheese

Source: Bon Appetite Magazine Feb, 2012

Serves 6

8 oz (2c) elbow macaroni

kosher salt

3 tbsp unsalted butter

3 tbsp all-purpose flour

3 c whole milk

3 c coarsely grated American cheese, divided (I used medium cheddar)

3 tbsp finely grated Parmesan

1 1/4 tsp black pepper

1 1/4 tsp mustard powder

1/8 tsp paprika

(I added some whole wheat panko bread crumbs to the top before baking as well….about 3 tbsp)

Preheat oven to 350. Cook macaroni in a large pot of boiling salted water, stirring occasionally, until noodles are very tender. Drain; transfer to 3 qt baking dish.

Meanwhile, melt butter in a medium pot over medium heat.  whisk in flour and cook, whisking, until pale golden, about 2 minutes.  Whisking vigorously and constantly, gradually add milk.  Bring to a simmer.  Reduce heat to low; add 2 1/2 cups American cheese and whisk until melted.  Whisk in Parmesan, Pepper, and mustard powder.  Season with salt.

Pour cheese sauce over noodles in dish; stir to coat.  Sprinkle remaining 1/2 cup American cheese over. Sprinkle with paprika. Bake until cheese is browned on top and bubbling around edges, 40-45 minutes.





Savory Buckwheat Crepes with Delicious Fillings Wednesday, Feb 1 2012 

Not a clue where this recipe came from either but it’s an enticing one as it shows you a nice picture of the gooey caramelized onions, creamy mushrooms and bright spinach that you’ll be making to add to these little savory pancakes. It was a delicious dinner! I’m quite sure I’ll be making the mushrooms often, as I could pretty much have eaten them all directly from the pan!

I had a hard time getting a decent picture of this dish, it really was much yummier than the picture makes it out to be!

Buckwheat Crepes with Citrus Shrimp, Sauteed Spinach, Sweet Onion and Creamy MushroomsImage

Serves 6 ( about 12 crepes )

5 tbsp unsalted butter, plus 1 tbsp for skillet

2/3 c buckwheat flour

1/3 c all-purpose flour

1 3/4 c whole milk

3 large eggs

1/2 tsp salt

1/4 c chopped fresh parsley (optional) – I did not add this by the way

Assorted fillings (below)

I recommend making the “filling” ingredients below prior to making the crepes.

Melt 5 tbsp butter and combine with flours, milk, eggs and salt.  Whisk until smooth. Let batter rest at room temperature 1 hour or over night.  Stir in parsley, if desired.

Note: I did not let batter rest at all. I whipped it up and used it within 15 minutes of making it.  Crepes turned out fine.

Heat crepe pan over medium-high heat. Melt remaining 1 tbsp butter in small ramekin and have ready with pastry brush next to crepe pan.  When pan is hot, brush small amount of butter around crepe pan.  Pour 1/3 c crepe batter onto pan, swirl to coat.  Let cook until large bubbles form (about 2 minutes).  Using plastic spatula, flip crepe over and cook second side about 1 minutes.  Remove to plate and continue cooking remainder of crepe batter.

Fill as you like with the below ingredients.

Citrus Shrimp:

Saute 1 1/4 lb shrimp (peeled and halved lengthwise) in 2 tbsp butter, 1 tbsp lemon zest, 2 tarroagon sprigs and salt and pepper until shrimp turn pink, about 3-4 minutes.  Add a squeeze of lemon juice and 1/2 c white wine, simmer 1 minutes.  Remove from heat and add 4 tbsp chopped cold butter and some parsley.

Sauteed Spinach:

Heat 2 tbsp olive oil in large skillet over medium-high heat. Add 12 oz spinach and cook until just wilted, about 4 minutes.  Season with salt and pepper.

Sweet Onion:

Heat 2 tbsp butter in a large skillet over medium-low heat.  Add 2 slices onions and 2  sprigs thyme. Season with salt and pepper and cook until onions are lightly browned, about 20 minutes.

Note: I turned the heat up to medium-high about 10 minutes in as the onions were not cooking as fast as they should have been.  They cooked a total of 30 minutes before reduced and browned to my liking.

Creamy Mushroom:

Heat 3 tbsp butter in a large skillet over medium-high heat.  Add 1 lb chopped wild mushrooms (I used half shitake and half oyster) and 2 thyme sprigs; saute until mushrooms are golden, about 10 minutes.  Season with salt and pepper and add 2/3 c heavy cream; toss to warm through.  Remove from heat and add parsley.

Additionally, I made a little mixture of sour cream and heavy cream with lemon juice, lemon zest and chives.  This was a nice addition to the shrimp.

A Little Break Tuesday, Jan 31 2012 

Winter. Comfort Food. Blah Weather. One month post New Years Resolution.

‘Tis time for a little break!

The Recipe Overload Project is well underway and has gone great thus far! I am loving the experimentation and Brent is loving the food. I myself appear to be loving the food a little too much as well. Reality check time…feeling tired, bloated, blah, full, fat, ugh….must stop the madness.

Never fear though my com padres.  I’ll be pulling away from the desserts, fat laden dinners and sugary/bready breakfasts for a little bit and concentrating on some more healthier items.  I really don’t have a healthy recipe notebook, probably should, but I have plenty of books and my own brain that I can pull recipes from that are mighty good for us.

I’ve got one more heavy duty recipe that I’ll post tomorrow.

Stay tuned and for goodness sake, stay healthy.  Give your own gut a break and lay off the sugar (real or fake) this week.  🙂

Spiced Waffles with Caramelized Apples Sunday, Jan 29 2012 

Another tasty winter breakfast this morning.  Brent has been quite happy that I’ve taken on this project.  He is happily satiated will all kinds of good food and as we speak he’s cleaning up the mess I made making these delightful waffles! I cook, he cleans, we’re a good team!

This dish could serve as a great breakfast, brunch or dessert dish.  Use as is for breakfast or brunch or let the waffles cool and add some vanilla ice cream, caramel sauce, etc to make it a dessert.  I did whip up a little bit of cream to which I added a tiny bit of brown sugar, cinnamon and vanilla.

Spiced Waffles with Caramelized Apples









Source unknown

4 servings

1/3 c plus 3 tbsp all purpose flour

6 tbsp sugar

2 tbsp whole wheat flour

1 1/2 tsp baking powder

1 1/4 tsp ground ginger

1/2 tsp ground cinnamon

1/4 tsp baking soda

1/8 tsp salt

1/8 tsp ground coriander

1/8 tsp ground nutmeg

large pinch of ground cloves

large pinch of ground white pepper (I used a dash of black pepper)

3/4 c buttermilk (if you have none on hand, just mix 3/4 c milk with 3/4 tbsp white vinegar and let sit for 5 minutes – you’ll have buttermilk)

2 tbsp honey

1 large egg, separated

1/2 tsp grated orange peel

2 tbsp unsalted butter, melted

Caramelized Apples (recipe follows)

Whisk first 12 ingredients in large bowl to blend.  Whisk buttermilk, honey, egg yolk, and orange peel in medium bowl to blend. Whisk buttermilk mixture into dry ingredients.  Stir in melted butter.  Beat egg white in another medium bowl until stiff but not dry, fold into batter.

Melt 1 tbsp butter and brush waffle iron lightly with butter.  Pour 1/2 c batter onto hot iron and cook per your waffle iron instructions. Repeat until finished with batter.

Top waffles with caramelized apples and serve.

Caramelized Apples

4 servings

6 tbsp unsalted butter

1/3 c sugar

2 pounds apples, peeled, cored and cut into 1/2″ cubes (I used Braeburn apples, with peels on, thinly sliced)

2/3 c whipping cream

Melt butter in large skillet over medium heat sprinkle sugar over. Stir until sugar begins to melt, about 1 minute.  Add apples. Saute until apples are brown and tender and juices form, about 10 minutes.  Add cream and simmer until sauce thickens, about 2 minutes.





Gingerbread Pancakes Sunday, Jan 29 2012 

Weekends are great for experimenting with the various pancake recipes I’ve been hoarding for years.  Last time we had pumpkin pancakes, not bad but this time, gingerbread! YUMMY!  Unfortunately, these really could be dessert.  I ate them plain, right off the griddle.  No syrup, no butter….I think they’d be delicious with some creme fraiche or even some whipped cream cheese. Something that wouldn’t add more sugar to the mix.  Regardless, a must try if you like wintery spiced foods…more comfort food for sure! Enjoy!

Gingerbread Pancakes

Source unknown

Makes about 16 small pancakes

1c hot brewed coffee

1/2c packed brown sugar

1 large egg

1/2 stick unsalted butter, melted and slightly cooled

1/2c whole wheat flour

1/2c all purpose flour

3/4 tsp baking soda

1/2 tsp ground ginger

1/4 tsp ground cloves

1/4 tsp salt

In large bowl combine coffee and brown sugar, mix until sugar is dissolved.  When coffee is cooled to room temperature, whisk in egg and butter.  Add remaining ingredients and whisk until just blended.  Batter will be thin.  Let batter stand at room temperature for about 10 minutes to thicken.  Heat skillet over medium high heat.  Butter skillet and cook pancakes about 2 minutes each side.

Fontal Polenta with Mushroom Saute Thursday, Jan 26 2012 

Two words:  Comfort Food!

Seriously delicious, milky warm polenta and cheese topped with a potent blend of herbs, garlic and mushrooms.

The recipe calls for Instant Polenta but please, do me a personal favor and DON’T DO IT!  Use the real thing! Bob’s Red Mill makes wonderful real Medium Ground or Coarse Ground Corn Meal.  It is NOT hard to cook like one may think and it really won’t add a time to your dish because while the polenta is cooking you’ll be washing, chopping, prepping everything else. I’ll lay the recipe out as it shows in Cooking light and then I’ll give you “my version”.

Fontal Polenta with Mushroom Saute










Cooking Light

Serves 4

2 tbsp olive oil

2 (4 oz) packages exotic mushroom blend, chopped   (I used 4 oz fresh shitake and 4 oz fresh oyster mushrooms, removed stems and sliced)

1 (8 oz) package pre-sliced cremini mushrooms (I used 8 oz fresh cremini mushrooms and sliced myself)

1 tsp minced fresh thyme

1/2 tsp minced fresh oregano

3 garlic cloves, chopped

1/3 c vegetable broth

2 tsp fresh lemon juice

1/8 tsp salt

1/8 tsp black pepper

2 c 2% milk (I used 2 c 1% Milk)

1 1/2 c vegetable broth (I used 2 c broth)

3/4 c instant polenta (I used 1 c Bob’s Red Mill medium grind corn meal)

1 c (4 oz) shredded fontal or fontina cheese, divided

1/4 tsp salt

Heat oil in skillet over medium high heat. Add mushrooms; saute for 10 minutes.  Add herbs and garlic, saute 1 more minute. Stir in 1/3 c vegetable broth and 2 tsp lemon juice, 1/8 tsp salt and 1/8 tsp pepper.

Bring milk and 1 1/2 c vegetable broth to a boil. Stir in polenta, cooking constantly until thickened, add half the cheese and 1/4 tsp salt.  Divide polenta among dishes, top with remaining cheese.  Broil 5 minutes.  Top each with 1/2 c mushroom mixture.

Jeanette’s Version:

Add 2 c milk and 2c broth to 1 c corn meal in heavy bottom saucepan.  Heat on medium high heat, stirring often with a wire whisk, until beginning to thicken and boil.  Reduce heat to simmer, cover and cook, stirring often, for 25 minutes.

Meanwhile, prepare mushroom mixture ingredients and cheese.  When Polenta has finished cooking, remove from heat and add 1/2 the cheese. Stir and cover to keep warm.  Follow directions above to prepare mushroom mixture and follow broiling step as well.


New Waldorf Salad Tuesday, Jan 24 2012 


This Waldorf Salad contains roasted grapes, lettuce and vinaigrette as opposed to the old version containing mayo, no grapes and zero lettuce. It’s somewhat sweet thanks to the grapes and apple.  For the frisee I substituted green leaf lettuce and honestly I don’t think you need to add sugar to the grapes. Once roasted, they become very sweet!

New Waldorf Salad

Martha Stewart

Serves 4


For the roasted grapes:

1 1/2 lb seedless red grapes

1 tbsp confectioners sugar

1 tbsp extra virgin olive oil


For the dressing:

1 tbsp minced shallot

1 tbsp white-wine vinegar

1/2 tsp finely grated lemon zest, plus 2 tsp fresh lemon juice

1/4 tsp ground cumin

1/4 c extra virgin olive oil

course salt and pepper


For the salad:

2 celery stalks, thinkly sliced crosswise, plus 1/2 c leaves

1 head frisee, trimmed

1 honeycrisp apple, thinly sliced

1/2 c walnuts, toasted


Roast the grapes: Preheat oven to 350. Toss grapes with sugar and oil.  Roast on rimmed baking sheet until just starting to wrinkle and burst, 25-30 minutes.  Let cool.

Meanwhile, make the dressing: Combine shallot, vinegar, lemon zest and juice, and cumin in a bowl.  Gradually whisk in oil.  Season with salt and pepper.

Make the salad: Toss grapes (without pan juices) with sliced celery and leaves, frisee, apple, and walnuts. Drizzle salad with dressing, and toss to coat.

**Brent and I think it would be great to add sliced chicken breast, red onion, crutons, and/or fresh bacon bits.

Pumpkin Pancakes Saturday, Jan 21 2012 

I have no idea where this recipe came from.  It looks like I typed it up years ago.  Regarless, not a bad recipe and rather easy for a little change to boring pancakes. I will say that the pumpkin and spice flavor is rather mild.  This recipe is a keeper, however next time I will double the pumpkin and spices while reducing the oil to 1 tsp (the moisture from the extra pumpkin will mean less or no need for oil) and we’ll see how they turn out.









Pumpkin Pancakes

1 1/2 C flour

1 tsp baking powder

1 1/2 tsp pumpkin pie spice (if you don’t have it on hand see below for recipe to make your own)

1/4 tsp baking soda

1/4 tsp salt

1 egg

1/4 c canned pumpkin (I prefer Farmers Market brand Organic Pumpkin)

1 1/2 C milk (I used 1%)

3 tbsp cooking oil

In medium bowl stir flour, baking powder, baking soda, salt and pumpkin pie spice. In a large bowl beat egg, canned pumpkin, milk and oil.  Add flour mix to liquid mix and stir until just blended, but still lumpy.  Pour 1/4 c batter for each pancake onto hot buttered griddle or heavy bottom pan. Cook over medium heat until browned, flip and continue cooking until baked through.

Makes about 10 pancakes

Pumpkin Pie Spice:

1 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground all spice (or cloves, your choice, I use all spice)

1/4 tsp nutmeg

Combine in small bowl. You’ll have enough for the amount you need for the above recipe plus leftover for next time.  Store in airtight container.



Chicken & Peach Salad Friday, Jan 20 2012 

First I’ll provide the recipe as it originally appeared in Sunset Magazine in 2010. I’ve made a few of my own versions of it, never having made it exactly in the kebab form as the recipe recommends. Below the original recipe, I’ll give you my rendition of the Chicken Peach Salad.

Grilled Chicken & Peach Kebab Salad

Sunset Magazine

Serves 8


2 tsp Dijon mustard

1/4 C mayonnaise

1 C plain low fat yogurt (I use Greek)

2 tsp minced garlic

1/4 C chopped chives

1 tsp each kosher salt and pepper


2 lbs. boned, skinned chicken breast halves (4-6) cut into 1″ chunks

3 large pealed peaches (about 2 lbs), each cut into 8 wedges (In winter, frozen sliced peaches work too, thaw first)

10 oz baby arugula

1/4 C thinly sliced red onion

1/2 C flat leaf parsley leaves

1. Make dressing: Whisk ingredients together in small bowl.

2. Marinate chicken: put meat and 1/2 C dressing in medium bowl and let sit 30 minutes at room temperature.  If using bamboo skewers, soak in water 30 minutes.  Add enough water (2-4 tbsp) to the remaining dressing to thin slightly, then chill. Prepare grill for medium heat (350-450).

3. Assemble Kebabs: thread 1 peach wedge and 2 chicken chunks onto skewer, repeat, ending with final peach wedge.

4: Cook: oil cooking grate, using tongs and oiled paper towels.  Grill kebabs, covered until browned and chicken is cooked through, about 12 minutes, turning once with spatula.

5. Make Salad.  Arrange arugula on plate and sprinkle with onion and parsley.  Lay kebab next to each salad and serve with remaining dressing.

My rendition on the above:

Follow steps 1 & 2.

Heat 1 tbsp olive oil in skillet over medium-high heat on stove-top. Place marinated chicken with marinade and red onion in hot skillet and cook for 5 minutes, stirring every so often to avoid sticking.  Cover and reduce heat to medium, continuing to cook for another 5 minutes until chicken is cooked through, removing lid every 2-3 minutes to give a stir. Remove lid and continue cooking until browned and chicken is cooked through.  If using stainless steel, the marinade will start to stick to the pan, it will look like it will never come off, but it will!

Heat a separate small skillet over medium heat.  Add sliced peaches and cook until warmed through.

Combine cooked chicken mixture and peaches in larger skillet.

Toss greens (any of your choosing, I like red or green leaf) in desired amount of remaining dressing. Spoon hot chicken/peach mixture over lettuce.  Add a little avocado and extra chives.

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