Snickerdoodles!

So my friend, Jenn, shared this AMAZING snicker doodle recipe and we have made it WAYYY to much lately :)  I wanted to post it on our blog not only to share with everyone but to just have it here for easy access!  Here is the original recipe. 

Jenn said you can also use Trader Joe's crunchy or regular cookie butter instead of Biscoff spread, but I've only used the Biscoff and it's delicious!

SNICKERDOODLE COOKIE RECIPE

Ingredients

• 1 box yellow cake mix 
• 2 eggs 
• 1/2 cup canola oil 
• 3/4 cup Biscoff spread 
• 1/4 cup sugar 
• 1 TB cinnamon 

Instructions

1. Mix together the cake mix, eggs and oil in a bowl until all combined. 
2. Swirl in the biscoff but do not over swirl. Refrigerate for 1 hour. 
3. Preheat oven to 350. 
4. Place sugar and cinnamon in a bowl and mix well. 
5. Roll 1 1/2 inch balls of dough in cinnamon and sugar mixture. 
6. Place on greased pan and bake for 7-9 minutes.

Baby Cinnamon Bun Recipe!

This recipe is THE JAM.  We've made it a ton of times but seriously gobbled them up so quickly that I kept forgetting to get a picture!  I'm glad to officially put it on our blog so that I'll have easier access to the recipe instead of going on my Pinterest.  Hope you enjoy too!

Ingredients:

1 can Pillsbury Crescent Rolls
1/2 cup (1 stick) softened butter, divided
1/4 cup brown sugar
1/4 cup white sugar
1 tsp cinnamon

Directions:

Preheat oven to 350 degrees F. Melt 4 tablespoons of butter in the bottom of a pie plate. Add the brown sugar to the butter and stir to combine. Unroll crescent dough and pinch seams together to create one big sheet. Spread with remaining softened butter. Combine white sugar and cinnamon and sprinkle over the buttered dough. Roll the dough back up into a log, and cut into 8 cinnamon rolls. Place rolls in prepared pie plate. Sprinkle with any remaining cinnamon sugar. Bake at 350 for 20 minutes. Top with vanilla glaze (recipe follows) and serve warm. Store leftover cinnamon buns (who am I kidding??) at room temperature.

Vanilla Glaze:

1 cup powdered sugar
4 tablespoons heavy cream (or 2 tablespoons milk + 1 tablespoon butter)
1 teaspoon vanilla

With a fork, stir together sugar, cream, and vanilla until smooth and pourable. Add one tablespoon of milk if needed to thin. If using milk and butter instead of cream, heat the milk and butter in the microwave to melt the butter, then add to the sugar and stir in vanilla.

Best Ever and Easiest Cinnamon Roll Recipe!

Seriously the title to this post isn't lying.  These cinnamon rolls are the best ones Kyle and I have ever eaten and they are SO easy to make!  I found it on Pinterest, click here for the original recipe & more pictures!

Baby Cinnamon Roll Recipe
Ingredients:

1 can Pillsbury Crescent Rolls
1/2 cup (1 stick) softened butter, divided
1/4 cup brown sugar
1/4 cup white sugar
1 tsp cinnamon

Directions:

Preheat oven to 350 degrees F. Melt 4 tablespoons of butter in the bottom of a pie plate. Add the brown sugar to the butter and stir to combine. Unroll crescent dough and pinch seams together to create one big sheet. Spread with remaining softened butter. Combine white sugar and cinnamon and sprinkle over the buttered dough. Roll the dough back up into a log, and cut into 8 cinnamon rolls. Place rolls in prepared pie plate. Sprinkle with any remaining cinnamon sugar. Bake at 350 for 20 minutes. Top with vanilla glaze (recipe follows) and serve warm. Store leftover cinnamon buns (who am I kidding??) at room temperature.

Vanilla Glaze Ingredients:

1 cup powdered sugar
4 tablespoons heavy cream (or 2 tablespoons milk + 1 tablespoon butter)
1 teaspoon vanilla

Directions:

With a fork, stir together sugar, cream, and vanilla until smooth and pourable. Add one tablespoon of milk if needed to thin. If using milk and butter instead of cream, heat the milk and butter in the microwave to melt the butter, then add to the sugar and stir in vanilla.

Hope y'all enjoy!

Christmas Cookie Recipe!

Over Christmas we made two batches of these delicious cookies so I wanted to share some of our pictures during the process and the recipe!  They are so much thicker than any other sugar cookie I've made before but still so soft and just plain good!

Thick, Soft Sugar Cookies
Recipe:

1 cup butter

2 cups sugar

2 eggs

3 tsp. vanilla

1 cup sour cream

1 tsp. salt

2 tsp. baking soda

5 1/2 cups flour

Directions:

In mixer, cream butter and sugar, and then add eggs and vanilla. Add sour cream. Combine salt, soda, and flour, and add to mixture. Roll out on floured surface to about 1/4 to 1/3 inch thick. Use a spatula to carefully slide under each cookie and place onto greased (with Pam) parchment-lined cookie sheets. Bake at 375 for 7-8 minutes.

THEY WILL NOT LOOK DONE! But don't give in to your temptation to cook "just a little bit longer" or you will get crunchy cookies instead of soft, pillow-like cookies. They are still very pale and have no browning anywhere. If you have a golden brown color along the edges then you have baked them too long. Wait about 5 minutes and then transfer carefully to a cooling rack. If you wait longer they will get soggy on the bottom and sometimes get stuck to the parchment paper. Once they are cooled they are ready for frosting.

Buttercream Frosting

Recipe:

1/2 cup butter, softened

4 cups powdered sugar

2 tsp vanilla extract

1/4-1/3 cup milk

Directions:

In a mixing bowl, cream butter. Beat in sugar and vanilla until crumbly. Gradually add milk until frosting reaches desired consistency. Add desired food coloring. This recipe makes about 30 extra large cookies (like I have here) or up to 4 dozen smaller cookies.

We delivered to friends & neighbors a couple days before Christmas, fun fun!

Cheesy Jalapeño Popper Baked Stuffed Chicken

Here is another weight watchers recipe that we've tried lately and it was really good!  We paired the chicken with some fiesta lime rice, so I'll write out both recipes for y'all in case you want to try them as well!
 
Cheesy Jalapeño Popper Baked Stuffed Chicken  

Ingredients:

• 2 slices center cut bacon, cooked and crumbled
• 3 jalapeños, chopped (remove seeds for milder)
• 3 oz 1/3 less fat cream cheese, softened
• 4 oz reduced fat shredded cheddar jack (Sargento)
• 2 tbsp chopped scallions
• 8 thin sliced skinless chicken breast cutlets, 3 oz each
• 1/2 cup Italian seasoned whole wheat breadcrumbs
• 1 1/2 juicy limes, juice of
• 1 tbsp olive oil
• salt and fresh pepper
• olive oil non-stick spray
  

Directions:
Wash and dry chicken cutlets, season with salt and pepper.  Preheat oven to 450°. Lightly spray a baking dish with non-stick spray.

Combine cream cheese, cheddar, scallions, jalapeño and bacon crumbles in a medium bowl. Lay chicken cutlets on a working surface and spread 2 tbsp of cream cheese mixture on each cutlet. Loosely roll each one, secure the ends with toothpicks to prevent the cheese from oozing out.

Place breadcrumbs in a bowl; in a second bowl combine olive oil, lime juice, salt and pepper. Dip chicken in lime-oil mixture, then in breadcrumbs and place seam side down on a baking dish. Repeat with the remaining chicken. When finished, lightly spray the top of the chicken with oil spray. Bake 22-25 minutes, serve immediately. 

Servings: 4 • Serving Size: 2 stuffed breasts • Old Points: 9 pt • Points+: 9 pts
Calories: 371 • Fat: 17.5 g • Protein: 42.7 g • Carb: 11 g • Fiber: 1.5 g • Sugar: 0.6 g
Sodium: 355.8 mg (without salt)


Fiesta Lime Rice

Ingredients:

• 1 1/2 cups cooked long grain rice
• 3/4 cup canned black beans, rinsed and heated
• 3/4 cup cooked corn (I used Trader Joe's Fire Roasted frozen Corn), heated
• 1 large tomato, diced
• 1 large scallion, diced fine
• 2-4 tbsp chopped cilantro (to your liking)
• 1 tbsp fresh squeezed lime juice
• salt to taste
  

Directions:
In a large bowl, combine hot rice, heated corn, heated beans, tomato, scallion, cilantro, lime juice and salt if needed. Toss and serve.

Servings: 4 • Serving Size: 1 cup • Old Points: 2 pt • Points+: 4 pt
Calories: 152.8 • Fat: 0.8 g • Protein: 5.7 g • Carb: 33.7 g • Fiber: 4 g • Sugar: 1.7

 
 

Chicken Tortilla Soup & Cornbread Recipes!

Don't let the horrible picture fool you, we make these recipes at least once a month in our house as they are so delicious and perfect for the colder months!  My sister shared them with us last year and I'm now selfishly posting them on our blog so I'll be able to find them faster.  Hope you enjoy!

Chicken Tortilla Soup

Ingredients:

4 chicken breasts

2 cans black beans, undrained (can use low sodium)

2 cans stewed tomatoes

1 can tomato sauce

1 cup salsa

Directions:
Pour ingredients into crock pot. Cook 8 hours on low.  Garnish with cheese, tortilla chips and sour cream.  Thank you, Brooke, for sharing this with us!

Cornbread

Ingredients:

2 boxes Jiffy corn muffin mix

1/2 cup oil

1 can cream style corn

3 eggs

8 oz. sour cream

1 tsp. salt

Directions:
Mix together by hand and pour into 9 x13 greased baking dish.  Bake at 350 for 35 minutes or until toothpick comes out clean. (Yes I took this picture outside... it was too dark in our house!)  Thank you, Kim, for sharing this with us!

Easy White Chicken Enchiladas

I know I've posted some Enchilada recipes on here before, but y'all this is the easiest one I've tried that tastes absolutely delicious (thank you Pinterest!).  It would be an awesome meal to make for company coming over!

White Chicken Enchiladas

Ingredients:

10 soft taco shells (we used whole wheat ones)

2 cups cooked, shredded chicken

2 cups shredded Monterey Jack cheese

3 Tbsp. butter

3 Tbsp. flour

2 cups chicken broth (we used reduced sodium)

1 cup sour cream (light)

1 (4 oz) can diced green chillies

Directions:

1.  Preheat oven to 350 degrees.  Grease a 9x13 pan

2. Mix chicken and 1 cup cheese.  Roll up in tortillas and place in pan.

3. In a sauce pan, melt butter, stir in flour and cook 1 minute.  Add broth and whisk until smooth.  Heat over medium heat until thick and bubbly.  

4. Stir in sour cream and chilies.  Do not bring to boil, you don't want curdled sour cream.

5. Pour over enchiladas and top with remaining cheese.

6. Bake 22 min and then under high broil for 3 min to brown the cheese.

Chicken Salad Recipe

The other week, Kyle and I were craving some Chicken Salad!  I went online and found this one, then we added a few extras that we had laying around the house to make it even better!  The addition of bacon on top gives just the right amount of salt for the recipe too!

Bacon Topped Chicken Salad Sandwiches

Ingredients:

2 ( 12.5 oz) cans of chicken (or 3 cups diced cooked chicken)
3/4 cup light mayonnaise
1 cup red grapes, halved
1 green onion, diced
1 stalk celery, diced
1/2 cup diced apple
salt and pepper to taste

Cooked Bacon

Hawaiian Wheat Rolls

Directions:

1) In a bowl, combine the chicken, mayo, grapes, green onion, celery, apple, salt, and pepper.  Combine until well blended.
2) Serve open faced on Hawaiian Wheat Rolls, then sprinkle with cooked bacon .  This can also be served on a lettuce leaf.

Chocolate Fruit Dip Recipe

I found this recipe the other day and thought it would be the perfect way to eat a yummy dessert but not regret that decision the next day!  It's a weight watchers recipe (only 2 points per serving!) and was absolutely delicious!

Chocolate Fruit Dip {Weight Watchers Edition!}

Ingredients:

8 oz 1/3 less fat cream cheese, softened
1/3 cup sugar
1/3 cup unsweetened cocoa powder
1 t vanilla extract
2 cups light whipped topping (I used Cool Whip Light)

Directions:

1. In a large bowl, combine the sugar and cream cheese and beat with a hand mixer until combined. Add the cocoa powder and vanilla extract and beat again until thoroughly mixed. Add the Cool Whip and continue to beat until well combined.

Serving Suggestion:
I ate this with strawberries because it’s what I had on hand, but you could certainly serve it with an assortment of fruits (pineapple, melon, bananas, etc). Almost every fruit goes well with chocolate!

Yields 16 (2 tablespoon) servings. WW P+: 2 per serving

Crock Pot Pulled Pork Tacos

I found this recipe on Pinterest and absolutely have to share it with you all.  It was AMAZING and Kyle and I couldn't eat the left overs the next day fast enough.  ENJOY!

Ingredients 

- 2  cups  store-bought salsa, plus more for serving
- 2  tablespoons  chili powder
- 2  tablespoons  dried oregano
- 2  tablespoons unsweetened cocoa powder 
- kosher salt
- 1 2 1/2 pound boneless pork butt or shoulder, trimmed of excess fat 
- 18  corn tortillas
- 1/2  cup fresh cilantro sprigs 
- 3/4  cup sour cream 
- 1 lime, cut into wedges

Directions

1. In a 4- to 6-quart slow cooker, combine the salsa, chili powder, oregano, cocoa, and 1 teaspoon salt. Add the pork and turn to coat.
2. Cook, covered, until the meat is tender and pulls apart easily, on high for 4 to 5 hours or on low for 7 to 8 hours.
3. Twenty minutes before serving, heat oven to 350° F.
4. Stack the tortillas, wrap them in foil, and bake until warm, about 15 minutes.
5. Meanwhile, using 2 forks, shred the pork and stir into the cooking liquid. Serve with the tortillas, cilantro, sour cream, lime, and extra salsa.  

We added some shredded cheese, lettuce, and sour cream to our tacos... but remember to not leave out the lime.  It adds the perfect flavor!

Crock Pot Chicken Fajitas Recipe

We tried a crock pot recipe that I had pinned on Pinterest a while ago, and man am I so glad we made it.  It was so easy, and came out very flavorful.  YUM!

Crock Pot Chicken Fajitas  

Ingredients:

1 yellow onion, sliced

3 sweet peppers, sliced

1 ½ pounds boneless chicken breast or thighs

½ cup chicken broth

½ teaspoon salt

2 tablespoons cumin

1 ½ tablespoons chili powder

Squirt of lime juice

Whole Wheat Tortillas

Fajita fixings

Directions:

Combine sliced onion and peppers in the bottom of a greased crockpot. Lay chicken on top of veggies. Pour chicken broth over top. Sprinkle everything with cumin, salt, and chili powder. Give a nice quirt of lime juice over the top. Cover and cook on low for 8 hours. When meat is done, shred with two forks and stir back into juices. Serve meat mixture with slotted spoon on tortillas with your choice of fixings.

Banana Bread Recipe

Oh man this Banana Bread recipe is absolutely delicious.  It comes from a fellow church member of my sister's, and goodness it's yummy!  I had to make it this past weekend and re-post it on our blog just so I could have it on hand to make again!  Enjoy!

Banana Bread Recipe

Ingredients:

2 cups self-rising flour

1 stick butter, melted

1 1/2 cup sugar

2 eggs

2 bananas, mashed

Directions:

Just mix all the ingredients together and pour into a loaf pan. Bake at 350 degrees for 1 hour.

*In the picture above I made one large loaf and 3 mini loaves just by doubling the recipe.*

Chicken Broccoli Supreme Recipe

I had been eying this recipe for a while, and the other week I noticed I had all the ingredients on hand (love it when that happens!).  It was absolutely delicious... I wouldn't say it's the healthiest for you, but hey it has broccoli in it right?  Plus the satisfaction of making cream of chicken soup from scratch always makes me feel like a professional chef in the kitchen too :) 

FRENCH CHICKEN BROCCOLI SUPREME

Ingredients:

1 – lb. fresh broccoli Break in pieces, and steam for 2 minutes.
3 cups cooked chicken breasts  – Break up in small pieces
3 cups Grated Cheddar Cheese divided
2 tubes Ritz Crackers (Kyle and I agreed that it could be less... ours was almost too much topping!)
1  stick melted butter
1 tablespoon poppy seeds

SAUCE:
1/3 cup Butter- melted
1/4 cups Cornstarch, dissolved in 1/2 cup COLD Water
1/3 cup Chicken Broth
1/4 tsp. Salt
1/4 tsp Pepper
2 Cups Milk
1 1/2 cups of the above Cheddar Cheese

Directions:

In greased 13×9 pan, layer the broccoli and chicken, then set aside. In saucepan over medium heat, combine the melted butter, cornstarch dissolved in water, chicken broth, seasonings, and milk. Stir well, and continue stirring until sauce has thickened. Turn heat down to low, and add 1- 1/2 cups grated cheddar cheese. Stir until melted. Pour over the chicken and broccoli. Top with 1- 1/2 cups grated cheddar cheese.

Melt the butter, and add the poppy seeds, and stir well. Crush Ritz crackers in large zip-lock bag with a rolling pin. Don’t crush too small. Add crumbs to the melted butter. Sprinkle crumbs over the top of the grated cheese.

Bake uncovered at 350 degrees for about 30 minutes, or until hot & bubbly. Eat and enjoy!

Baked Cinnamon Breakfast Bites!

These little bites were so good and easy, I just have to share!  I found this recipe off Pinterest here, but I'll write out the instructions below as well!  These tasted like small coffee cake bites to us!

Baked Cinnamon Breakfast Bites

Ingredients:

1-1/3 cups all-purpose flour
1 cup crisp rice cereal, coarsely crushed
2 tablespoons plus 1/2 cup sugar, divided
3 teaspoons baking powder
1/2 teaspoon salt
1/4 cup butter-flavored shortening
1/2 cup milk
1 teaspoon ground cinnamon
1/4 cup butter, melted

Directions:

1) Mix flour, crushed cereal, 2 tablespoons sugar, baking powder and salt in large bowl. 

2) Cut in shortening with pastry blender or fork until the mixture resembles coarse crumbs.

3) Add milk and stir just until moistened.

4) Roll dough into approximately 2 1/2 dozen 1 inch balls.

5) Mix cinnamon and remaining sugar in a small bowl. Drop balls into melted butter and roll in cinnamon sugar mixture.

6) Place balls onto greased 8 or 9 inch round pan.

7) Bake at 425 degrees for 15-18 minutes or until inserted toothpick comes out clean. Cool for a few minutes in pan on wire rack before removing.

If you are looking for a perfectly rounded ball, try using a cookie sheet or jelly roll pan as mine baked together. They weren’t exactly round but they still turned out beautiful!

Chicken Enchiladas in White Sauce Recipe!

I've made this recipe a couple times when we had a large crowd over for dinner at our house, as 1) it makes a ton and 2) you can prepare it a day ahead of time (ie at night once the baby is asleep) then pop in the oven the next day right before company comes over.  Thanks mom for sharing this recipe with us, we love it.  Enjoy!

Chicken Enchiladas in White Sauce

Ingredients:

6 chicken breast halves (boiled 20 minutes; keep 2 cups of the broth from the pot), shredded

2 cups canned chicken broth (or carton)

8 burrito size tortillas

8 T picante sauce

½ cup tightly packed cilantro

½ cup sour cream

1 t cumin (I use more)

3 T flour

½ stick butter (4 T)

4 oz. grated jack cheese (or more if you like cheese)

4 oz. grated cheddar cheese (or more if you like cheese)

1can black beans

Directions:

In blender combine cumin, cilantro, sour cream, 1 cup chicken broth (from can or carton), and 1 cup reserved chicken broth. In skillet or saucepan, heat butter slowly and add flour until smooth. Slowly add 2 remaining cups of chicken broth and stir until smooth and creamy (I usually add more flour to make it thicker). Add sauce in blender to saucepan. This is the “gravy”. 

To make enchiladas: Take each tortilla and fill with ½ cup shredded chicken and 2 T of picante sauce. Add 1-2 T black beans. Roll tortillas, folding ends up first to hold filling in. Place in 9”x13” pan, seam side down. 

 Fill pan with gravy, completely covering the enchiladas. Sprinkle cheeses on top. 

Bake at 350 degrees uncovered for 30 minutes, till bubbly and slightly browned. Serves 8-16 depending on portion size. 

Crock Pot Pork Loin & Potato Stacks Recipes!

Wanting an AMAZING meal for dinner?  Look no further, seriously this is it.  Kyle said this is the best crock pot meal he's ever had and I'm completely with him.  The flavor of the pork loin is absolutely delicious and the best part is that it is so easy!  I also loved these potatoes so I wanted to share.  We are always looking for fun ways to spice up the average potato. Here and here are the recipes I found off of Pinterest.

Brown Sugar & Balsamic Glazed Pork Loin

Ingredients:

1 (2 pound) boneless pork tenderloin (or regular pork loin)

1 teaspoon ground sage

1/2 teaspoon salt

1/4 teaspoon pepper

1 clove garlic, crushed

1/2 cup water

Glaze

1/2 cup brown sugar

1 tablespoon cornstarch

1/4 cup balsamic vinegar

1/2 cup water

2 tablespoons soy sauce

Directions:

Combine sage, salt, pepper and garlic. Rub over roast. Place in slow cooker with 1/2 cup water. Cook on low for 6-8 hours. About 1 hour before roast is done, combine ingredients for glaze in small sauce pan. Heat and stir until mixture thickens. Brush roast with glaze 2 or 3 times during the last hour of cooking. Serve with remaining glaze on the side.

Roasted Potato Stacks (this makes 4 servings so I doubled it)
Ingredients:

3 tablespoons olive oil
2 cloves garlic, minced
1 lb. Russets potatoes
Salt and pepper
1 tablespoon fresh thyme leaves (I used dried spices)
*If you want to spice it up a little bit you can add some seasoned salt or Bojangles seasoning to them!*


Directions:
1. Preheat the oven to 350F/180C.
2. Make the garlic oil: combine the olive oil and garlic in a small saucepan and gently warm over low heat until fragrant but the garlic is not brown. Remove from the heat and set aside.
3. Peel the potatoes and thinly slice them with a mandolin.
4. Brush 8 muffin tins with the garlic oil with a pastry brush. Layer a potato slice in the bottom of a muffin tin and brush it with a thin layer of garlic oil. Layer another slice of potato and brush it with the garlic oil. Repeat until it stacks up to the top of the muffin tin.
5. Repeat step 4 with a new muffin tin until you have a total of 8 potato stacks.
6. Season with salt and pepper. Sprinkle the potato stacks with the fresh thyme leaves.
7. Bake the potato stacks in the preheated oven for 35-45 minutes or until the potatoes are golden brown and cook through.
8. Serve immediately with any main entrees.

Potato and Bacon Breakfast Casserole Recipe

I made this casserole ahead of time, to bring to eat in Boone with everyone and it was absolutely delicious!  I found it off of Pinterest but it's from one of our favorite recipe blogs, Our Best Bites.  I love that you make it a day ahead of time and doesn't require a ton of ingredients!  Enjoy!

Easy Potato and Bacon Breakfast Casserole
Ingredients:

4 c. Southern/country-style hash browns (cubes), completely thawed (if they’re not thawed, they won’t cook correctly)
1 12-oz. package bacon
1 1/2 c. pepper jack cheese
1 1/2 c. cheddar cheese
1 bunch green onions, chopped
3 eggs
1 c. milk*
about 1/2 tsp. kosher salt
about 10 turns freshly ground black pepper

Directions:

*For high altitudes, reduce milk to 2/3 cup and sauté the potatoes in rendered bacon grease until partially cooked before baking.

Begin cooking bacon.  While the bacon is cooking, place the potatoes in a 9×13″ baking dish. Mix the cheeses together and sprinkle it over the potatoes. When the bacon is done cooking, drain it on a paper towel and reserve 2 tablespoons of the drippings. Cook the onions in the drippings for 2-3 minutes or until they’re tender and fragrant. Spread the onions over the cheese mixture and then sprinkle everything with the crumbled bacon.  Whisk together the eggs, milk, salt, and pepper and, whisking constantly, pour the egg mixture evenly over the potato mixture.  Cover and refrigerate overnight or for 7-8 hours.

When ready to bake, preheat the oven to 350.  Bake, uncovered, for 40-45 minutes or until the cheese is bubbly but not brown. Allow to stand for 15 minutes before cutting. Serve with fresh fruit.

Cinnamon Roll Cake Recipe - IPI... IDI

Here's another "I Pinned It... I Did It" Recipe from Pinterest (click here to see original)! It was delicious and so nice that I had all of these ingredients on hand in our pantry!  Kyle and I ended up only eating 1 piece each and then we decided to share the rest with friends since it's too unhealthy to eat the entire thing ourselves (we only make that exception for Monkey Bread).  But it totally satisfied our cinnamon craving which is all that matters!  Enjoy!

Cinnamon Roll Cake

Cake:

3 c. flour

1/4 tsp.salt

1 c. sugar

4 tsp. baking powder

1 1/2 c. milk

2 eggs

2 tsp. vanilla

1/2 c. butter, melted

Topping:

1 c. butter, softened

1 c. brown sugar

2 Tbsp. flour

1 Tbsp. cinnamon

Glaze:

2 c. powdered sugar

5 Tbsp. milk

1 tsp. vanilla

Mix everything together except for the butter. Slowly stir in the melted butter and pour into a greased 9x13 pan. For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife.

Bake at 350 for 28-32 minutes. 

While warm drizzle the glaze over the cake. 

Steak Salad Recipe

Kyle and I LOVED this salad, it is so good!  The dressing is amazing and we actually finished our salads before our side of pasta-- which is very rare in this house!  This recipe comes from Pioneer Woman, and the photo above is hers too.

Ginger Steak Salad & Dressing

Ingredients

MARINADE INGREDIENTS:  

2 Tablespoons Soy Sauce  

1 Tablespoon Sherry  

2 cloves Garlic, Minced   

2 teaspoons Brown Sugar  

1 whole Rib-eye, Strip, Or Sirloin Steak

2 Tablespoons Olive Oil 

FOR SALAD DRESSING: 

2 Tablespoons Olive Oil 

2 Tablespoons Soy Sauce 

2 Tablespoons White Sugar 

1 Tablespoon Lime Juice 

2 cloves Garlic, Finely Diced 

1 Tablespoon Fresh Ginger, Minced 

1/2 whole Jalapeno, Seeded And Diced

Directions

Combine steak marinade ingredients in a Ziploc bag. Mix and place steak into bag. Marinate for 30 minutes to 2 hours.
Combine salad dressing ingredients. When steak is finished marinating, add 2 tablespoons olive oil to a hot skillet. Cook steak about 1 1/2 minutes per side, or until medium rare. Remove from skillet and keep on a plate, allowing to cool slightly.
Toss salad greens in 3/4 of the salad dressing. Place steak on cutting board and slice thinly, then pour juices from the plate over the top. Mound tossed salad on a platter, then place sliced steak on top of salad. Pour remaining salad dressing over the top.