Texas Roadhouse Copycat Cinnamon Butter

1/2 cup sweet creamy butter ( softened, salted)
1/3 cup confectioners' sugar
1 teaspoon ground cinnamon

In a small bowl, with a hand mixer, beat butter till fluffy.  Add confectioner's sugar at a time, blending well.  Add cinnamon to mixture and blend well. Scoop into a small container-serve immediately or refrigerate.

I got this recipe from http://bethsfavoriterecipes.blogspot.com/ she has a great blog check it out :)

Texas Roadhouse Rolls for bread maker

1/4 cup warm water

2 tsp dry yeast
1 cup milk
1-1/2 Tbs butter
1/4 cup sugar
1 egg
1 tsp salt
4 cups all purpose flour

Put all ingredients in bread maker according to your bread maker instructions.  Set for dough.  When done, take out and roll into a rectangle.  Fold the dough in half and let rest for 15 minutes.  Cut into squares.  I used a pizza cutter to do this.

Let the dough rise for 15-20 min

Brush the dough with butter and bake at 350° for 10-15 minutes or until golden brown. Brush with more melted butter and serve with of course the cinnamon butter :)

*Rolls may be frozen unbaked - do so as soon as formed. Remove from freezer at least 4-6 hours before you need them. Allow to rise (covered) and bake as directed.

Makes 18 large rolls.

**I got this recipe from http://bethsfavoriterecipes.blogspot.com/ She has some great ideas. Be sure to check her blog out :)

Chocolate Chip Cinnamon Roll Break-Aparts

1/2 cup butter, softened

2 (12.4-oz.) cans  Refrigerated Cinnamon Rolls with Icing

1 (3.4-oz.) pkg. vanilla pudding and pie filling mix (not instant) (could also use sugar free)

1/2 cup firmly packed brown sugar

1/4 cup miniature chocolate chips

1/3 cup peanut butter chips (optional)


Heat oven to 375°F. Using 1 tablespoon of the butter, generously butter 12-cup fluted tube cake pan. In small microwavable bowl, microwave remaining butter on High 1 min or until melted when stirred.

Separate both cans of dough into 16 rolls. Cut each roll in half crosswise; place half of roll pieces in pan. Sprinkle with half of the dry pudding mix and half of the brown sugar. Drizzle with half of the melted butter. and half the chocolate chips .Repeat with remaining roll pieces, pudding mix, brown sugar melted butter. and the rest of the chocolate chips.

Bake 24 to 28 minutes or until rolls are deep golden brown and dough appears done when slightly pulled apart. Cool in pan 2 minutes. Place heatproof serving platter upside down over pan; turn platter and pan over. Remove pan. Cool 15 minutes.

Remove lid from icing. Microwave icing on High 10 to 15 seconds or until of drizzling consistency. Drizzle icing over ring. Cut into wedges to serve.

My One Year Blog Anniversary.. French Toasted Angel food Cake...

1 angel food cake, homemade or purchased

1 tub strawberry cream cheese,

6 eggs, lightly beaten

1 cup milk

2 tsp vanilla extract

3 cups frosted corn flakes cereal, crushed

1/4 cup slivered almonds

Sliced Strawberries

Sweetened Whipped Cream

Method:

In a shallow dish or pie plate, mix together eggs, milk and vanilla. Set aside. In a shallow dish or pie plate, mix together crushed cereal and chopped nuts. With a serrated knife, slice angel food cake into 10-12 equal pieces. In the large end of the slice, make a slit-like pocket with a sharp knife.

Pipe or spoon the prepared strawberry filling into the center. Dip cake into egg mixture, about 1 minute per side. Transfer cake to cereal mixture and evenly coat. Heat grill pan over medium heat. Place about four pieces at a time on grill.

Cook for about 2 minutes on each side or until lightly browned. Transfer to serving dishes and top with strawberries and sweetened cream.

Makes 10-12 servings

Beef and Green Chile Enchiladas

 

 

 

 

1 lb. lean  ground beef

1/2 cup chopped onion (1 medium)

1 cup Green GiantNiblets Frozen Corn

1/2 cup sour cream

1 (4.5-oz.) can Old El Paso Chopped Green Chiles

8 oz. (2 cups) shredded colby-Monterey Jack cheese

1 (10-oz.) can Old El Paso Enchilada Sauce

6 (8-inch) flour tortillas

Shredded lettuce, chopped tomatoes and additional sour cream, if desired

1.Heat oven to 350°F. In 10-inch nonstick skillet, cook ground beef and onion over medium-high heat until beef is thoroughly cooked, stirring frequently. Drain. Add corn; cook and stir about 3 minutes or until corn is thawed. Stir in sour cream, green chiles and 1 cup of the cheese.

2.Spread about 1/4 cup of the enchilada sauce in 13x9-inch (3-quart) glass baking dish. Spread about 2 teaspoons enchilada sauce on each tortilla. Top each with 2/3 cup beef mixture. Roll up tortillas; place seam side down over enchilada sauce in baking dish.

3.Drizzle remaining enchilada sauce evenly over filled tortillas. Sprinkle with remaining 1 cup cheese. Spray sheet of foil with cooking spray; place sprayed side down on baking dish and seal tightly.

4.Bake at 350°F. for 45 to 50 minutes or until thoroughly heated. Serve garnished with lettuce, tomato and additional sour cream.

Banana Oatmeal Chocolate Chip Cookies

1 1/2 cups sifted all-purpose flour

1/2 teaspoon baking soda

1 teaspoon salt

1/4 teaspoon ground nutmeg

1 teaspoon ground cinnamon

3/4 cup shortening

1 cup white sugar

1 egg

1 cup mashed bananas

1 3/4 cups quick cooking oats

1 cup chocolate chips

1/4 teaspoon banana extract (optional)

1.Preheat oven to 400 degrees F (200 degrees C).

2.Sift together the flour, baking soda, salt, nutmeg and cinnamon.

3.Cream together the shortening and sugar; beat until light and fluffy. Add egg, banana, banana extract and oatmeal . Mix well.

4.Add dry ingredients, mix well and then fold in chocolate chips drop by the teaspoon on ungreased cookie sheet.

5.Bake at 400 degrees F for 10-13 minutes or until edges turn lightly brown. Cool on wire rack. Store in a closed container.

Makes 3 1/2 dozen cookies

Blueberry Cream Bars

1 1/2 cups graham cracker crumbs

1 cup sugar, divided

1/2 cup butter or margarine, melted

2 (8 ounce) package cream cheese, softened

2 eggs

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1 (21 ounce) can blueberry pie filling

1 (8 ounce) carton frozen whipped topping, thawed

1.In a bowl, combine the cracker crumbs, 1/4 cu sugar and butter. Press into a greased 13-in. x 9-in. x 2-in. baking dish. In a mixing bowl, beat the cream cheese and remaining sugar until smooth; add the eggs and vanilla. Pour over crust.

2.Bake at 350 degrees F for 15-20 minutes or until set. Sprinkle with cinnamon. Cool on a wire rack. Spread with pie filling and whipped topping. Refrigerate until serving.

Chicken Alfredo Makeover

1 package (16 ounces) fettuccine

1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes

1 tablespoon Italian seasoning

6 garlic cloves, minced, divided

3 tablespoons reduced-fat butter, divided

1/2 pound sliced fresh mushrooms

1 medium onion, chopped

1/3 cup all-purpose flour

1-1/2 teaspoons salt

1/4 teaspoon pepper

3 cups fat-free milk

1 cup half-and-half cream

1-1/2 cups (6 ounces) shredded reduced-fat Colby-Monterey Jack cheese

3 plum tomatoes, chopped

1/2 cup reduced-fat sour cream

1/4 cup plus 3 tablespoons shredded Parmesan cheese, divided

* This makes a lot so half the recipe if you have a smaller family.

 

1.Cook fettuccine according to package directions. Meanwhile, in a large skillet over medium heat, cook the chicken, Italian seasoning and 2 garlic cloves in 1 tablespoon butter until chicken is no longer pink; remove and keep warm.
2.In the same skillet, saute mushrooms and onion in remaining butter until tender. Add remaining garlic; saute 1-2 minutes longer. Stir in the flour, salt and pepper until blended; gradually add milk and cream.
Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add the Colby-Monterey Jack cheese, tomatoes, sour cream, 1/4 cup Parmesan cheese and reserved chicken; cook and stir until heated through.
Drain fettuccine; serve with sauce. Sprinkle each serving with 1 teaspoon of remaining Parmesan cheese. 

Yield: 9 servings.

Nutrition Facts: 1 cup fettuccine with 1 cup sauce equals 462 calories, 13 g fat (8 g saturated fat), 79 mg cholesterol, 766 mg sodium, 50 g carbohydrate, 3 g fiber, 35 g protein.

Raisin Carrot Cake

2 egg whites

3/4 cup sugar

1/2 cup unsweetened applesauce

1/4 cup canola oil

1-1/2 cups finely shredded carrots

1/2 cup vanilla yogurt

1/4 cup water

1 cup all-purpose flour, divided

1 cup whole wheat flour

2 teaspoons ground cinnamon

1-1/2 teaspoons baking soda

1/4 teaspoon salt

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

3/4 cup raisins

1-1/2 teaspoons confectioners' sugar

 

1.In a large bowl, beat egg whites until foamy. Beat in the sugar, applesauce and oil until well blended. Stir in the carrots, yogurt and water.

2.Set aside 1 tablespoon all-purpose flour. Combine the whole wheat flour, cinnamon, baking soda, salt, nutmeg, cloves and remaining all-purpose flour; add to batter just until moistened. Toss raisins with reserved flour; stir into batter.

3.Pour into a 9-in. square baking pan coated with cooking spray. Bake at 325° for 50-55 minutes or until a toothpick near the center comes our clean. Cool on a wire rack. Sprinkle with confectioners' sugar. 

Yield: 9 servings.

Nutritional Analysis: One serving (1 piece) equals 279 calories, 7 g fat (1 g saturated fat), 1 mg cholesterol, 306 mg sodium, 52 g carbohydrate, 4 g fiber, 5 g protein. Diabetic Exchanges: 2-1/2 starch, 1 fruit, 1 fat.