Original recipe on Cooking Light. These smelled wonderful while cooking and tasted wonderfully.
Pecan Sticky Rolls
Dough needs to rise twice so plan on time.
To make dough:
Combine skim milk, sugar and salt in lg bowl.
Dissolve yeast in 1/4 c warm water and let sit for 5 minutes. Should be bubbly. Add in the milk mixture, stir. Add egg substitute and 3 tbsp melted butter and mix well.
Add flour to wet mixture until smooth. Turn dough on a lightly floured and knead until smooth and elastic. Takes about 8 minutes. Add 1 tbsp at a time while kneading to get the dough not to be sticky.
Place dough in a lg bowl coated with cooking spray. Cover and let rise in warm place for 45 minutes. Punch dough down and turn over in bowl and let rise for another 45 minutes. Punch again and let sit for 5 minutes.
Prepare sauce by combining sugar, butter, hot water in a small bowl. Whisk until smooth and place in baking dish. Baking dish should be sprayed with cooking spray. Spread the mixture evenly over the bottom.
Prepare filling: Combine 1/2c sugar and cinnamon in a small bowl.
Turn dough on smooth surface and roll out to a 16x12 rectangle. Brush dough with melted butter. Sprinkle mixture over dough. Leaving 1/2 border. Begin rolling the dough in a jelly roll fashion. Pinch seams. Cut roll into 15 slices about 1 inch wide each. Place in the baking dish. Lightly coat rolls with cooking spray. Cover and let rise in warm place 30 minutes.
Preheat oven to 350.
Uncover rolls and bake 20 minutes until browned. Let stand 1 minute after done baking. Invert onto a baking platter. Ready to eat.
Serve with fish or chicken. This is a flavorful dish and could be eaten alone as well. Original recipe found in Cooking Light.
Cherry and Leek Couscous
Bring water to boil in small saucepan. Add couscous and cherries. Cover, reduce heat and cook for 12 minutes. All liquid should be absorbed.
Place couscous in bowl.
Heat olive oil and saute the leeks. Should take about 5 minutes.
Add vinegar, olive oil and salt and pepper to bowl. Add toasted walnuts. Mix well and serve.
For the leeks I cut off the tops and bottom. Slice in half and open the leek up and wash the layers. There is dirt that is in between and I have found this is the easiest way to clean.
Original recipe found on A Cozy Kitchen.
Smoked Gouda Black Pepper Biscuits with Ham
This is a light homemade biscuit sandwich
Preheat oven to 400F.
In a large bowl mix dry ingredients.
Using a grater grate the butter and add into the flour mixture. Put in freezer 5-7 minutes. While this is freezing make egg wash, combine the items and mix well.
Take bowl out of freezer and break the butter and flour mix together. I used my hand, should like like small pebbles. Add Cheese. Add milk and combine until dough becomes solid.
Using flour on a mat, press dough into small biscuits. Place on baking pan and brush with egg wash. Sprinkle with black pepper.
Cook 12-14 minutes.
Once done and cooled slightly cut in half and place a piece of ham in it. Ready to eat.
This is a dish that was introduced to me when I met my mother in law. It is a kind of twist on nachos and taco salad but a family favorite and one that is kid friendly.
Combination of nacho with a taco salad twist
Heat the refried beans in a pan. Stir occasionally until texture is smooth.
Put the olives, lettuce, tomatoes, onion, avocado, cheese, salsa, fritos, sour cream and jalapenos in separate bowls.
To assemble just put fritos for bottom, I crush mine. Top with beans and the toppings of your choice.
I found this recipe on Wash You Dry and adapted to a vegetarian version.
Broccoli Cheese Stuffed Portobellos
A quick and easy vegetarian dinner.
Wash and take out the membrane using a spoon.
Season with the salt, pepper, garlic powder, and paprika.
Put the broccoli in bowl add a little bit of water and cover with saran wrap. Microwave for 2 minutes.
Mix the red pepper, cheddar cheese, mayo and broccoli. Once mixed stuff the portobellos.
Cook the portobellos at 350 until cooked, should take about 15 minutes. You can either cook it on baking pan or casserole dish.