Renegade Rolls (Scrumptious Cinnamon Buns)

On my daughter's first day of summer, we celebrated by making homemade cinnamon rolls (her choice). We made fun pineapple drinks, like the ones we had in Costa Rica, and sipped on those while cooking.

My nieces joined us after a while to help us with the process.

I originally got this recipe from a Lancaster County Amish cookbook and I've adapted it over the years. The smell of these alone will send the family running wild-eyed to the kitchen.

When our last child was born, I told my husband and family by baking dozens of these babies, and at the bottom of the plate I hid a laminated little sign that said, "Here's to one last bun in the oven!"

Dough:

2 pkgs. yeast

1 c. lukewarm water

1 tsp. sugar

1 cup milk, scalded and cooled

1/2 c. butter

3/4 c. sugar

1 1/2 tsp. salt

2 eggs

7 c. flour

Pour yeast into a container with the lukewarm water. Add the tsp. of sugar and let stand 5 min. Scald the milk and let cool to lukewarm.

Cream together butter and the 3/4 c. sugar and salt. Slowly add the eggs, one at a time. Add the yeast mixture and milk. Gradually add the flour.

Let rise until double the size. Roll out the dough and brush with melted butter. Sprinkle with brown sugar and cinnamon.

Roll the dough, starting with the furthest edge out, toward you. Keep the roll as tight as possible. Cut the pieces and place in a pan. Let rise again.

Bake at 375 degrees for 15 min. If not done, check every 5 min. more.

Icing:

2 lbs. powdered sugar

1/2 c. + 1 tbsp. milk

3/4 stick butter, warm and softened

1/4-1/2 c. brewed coffee (depending on how strong you like the coffee flavor)

1 tbsp. vanilla extract

1 tsp. cinnamon

sprinkle of sea or kosher salt

Wisk together the powdered sugar, milk, butter, coffee, vanilla, cinnamon, and salt until smooth.

Pour onto the rolls while still warm, saving a little. After the rolls have absorbed some of the icing, pour on the rest (or I like to do this to each on the individual plates).

BEST EVER BURGERS

There is something right about the world when sitting outside on a warm summer night eating a juicy burger hot off the grill. This recipe is one of my all time favorites! My son Dawson literally bear hugs me before and after dinner when this pops up on the menu. I think food is his love language ;)

1 1/2 lb. 85% lean ground beef

1 cup shredded cheddar cheese

1/2 cup shredded white cheddar cheese (optional)

1/2 cup shredded mozzarella cheese

8 slices bacon, chopped fine

4 tsp. yellow mustard

2 tsp. worchestershire sauce

1/2 tsp. table salt

1/2 tsp. pepper

1/2 tsp. garlic powder

Hamburger buns

Mix beef with all ingredients. Distribute evenly. Shape into patties (I like to use a hamburger patty mold so that they are uniform in size). Grill burgers on the hot side for roughly 4 min. per side. Take a bow and thank me later. Your family is going to LOVE these!

Flavored Cream Cheese - Making Your Own

We are big whole wheat bagel fans around here, and the flavored cream cheese is a favorite, especially the strawberry kind. One of the issues I find, though, is that the stores don't sell non-fat strawberry cream cheese, and it is more expensive to buy the flavored kinds. I can make it for less, and I can custom the fat content according to what I want it to be!

Place non-fat cream cheese (1-2 blocks), 2-3 strawberries, and powdered sugar in a food processor. I would begin with only 1-2 tbsp. of powdered sugar, and add to taste. Some like it sweeter, some like it more on the tart side. Puree until smooth.

Place in a jar and use it for weeks!

Russet Potato Fries - Everyone's Favorite

I make Russet Potato Fries often, as they are one of my kids' favorites, and they go with many dishes. They are easy to make and so much healthier than the fried version! Make them for your family and watch them disappear....

Scrub potatoes clean with a brush.

Cut up 4 large potatoes (or more if you want), slicing into "fries"

Toss with 2-4 tbsp. olive oil

Sprinkle with kosher or sea salt & freshly ground pepper

Bake at 425 degrees until crisp on the ends and soft in the middle.

A delicious, family-friendly, salmon recipe -- get those Omega 3s!

Asian Honey Glazed Salmon

1/4 c. packed cilantro leaves

2 scallions

2 tsp. vegetable oil

1 tsp. grated ginger

Kosher salt and pepper

4 salmon fillets, about 6 oz. each

2 tsp. fresh lime juice

2 tsp. soy sauce

2 tsp. honey

2 tsp. brown sugar

1/4 tsp. sesame seeds

Preheat the grill over medium high. Oil the grates. Finely chop the cilantro and scallion and mix in the oil and ginger. Season with salt and pepper.

Cut two 3-inch slits in the fillets, going about 1/2 way through the salmon. Evenly stuff the slits with the herb mixture. Season the fish with salt and pepper.

Stir together the lime juice, soy, brown sugar, and honey until smooth. Place the salmon on the grill until well marked, 3 min. Turn the salmon and continue to cook, brushing the tops with the sauce, another 3 min. Transfer to a serving plate and sprinkle the tops with sesame seeds. Serve with edamame and lime wedges.

Broiler Directions:

Position an oven rack so that a baking sheet set on the rack is about 4 inches below the heat source. Preheat the broiler. Place the filets on a foil lined baking sheet coated with cooking spray. Broil, basting 3-4 times with the sauce, about 7 min.

Champagne Chicken with Rosemary Tuscan Beans

This isn't your ordinary chik chik! Very flavorful and a great recipe to freeze for those that are doing the make-ahead thing!

Champagne Chicken

1 cup champagne

12 sprigs fresh thyme, minced

3 Tbsp. lime juice, fresh

4 cloves garlic

2 large sprigs rosemary, minced

2 boneless chicken breasts

1/2 tsp. salt

1/4 tsp. pepper

Combine champagne, thyme, lime juice, and rosemary in a bowl or ziplock bag. Add chicken breasts and refrigerate (season with salt and pepper before adding).

Pre-heat oven to 350 degrees. Remove breasts from the marinade and place in a small roasting pan. Reserve marinade.

Roast chicken 20-30 min. basting occasionally with the marinade. Place chicken a platter and cover to keep warm. Pour pan juices and remaining marinade in a saucepan. Cook over med. heat until boiling and reduced. Spoon over chicken and garnish with rosemary.

With this recipe, I sometimes grill the breasts instead of roasting. Both are good!

Rosemary Tuscan Beans

2 cans white northern beans, rinsed.

3 cloves garlic, chopped

2-3 sprigs rosemary, chopped

olive oil

sea salt

Saute minced garlic in a tbsp. of olive oil. Add the chopped rosemary until fragrant. Add the beans and cook over medium heat until flavors are combined. Add a bit of kosher or sea salt.

Scones - not just for the Brits!

Looking for an easy, whip-it-up breakfast, brunch, or snack idea? Look no further than my FAVORITE dried cherry scones! They are simple to make and simply de-lish!!!!!

The scone process is easier than you think. Watch.....

Mix the dry ingredients together.

Cut in the butter. I do this with two knives, slicing back and forth.

Add the wet ingredients.

Stir in the dried fruit or nuts.

Shape into a ball on a floured surface, or on a Silpat.

Flatten the dough into a disc and cut into wedges.

Place the wedges on a cookie sheet.

Brush with egg whites, cinnamon-sugar, or whatever the recipe says to put on top.

Bake and Voila! Fresh and easy~

I even freeze half of them on a cookie sheet before baking

and save them in a ziplock for another day.

Here's the recipe!

Cherry Scones

• ¾ cup dried sweet cherries
• 1 cup boiling water
• 3 cups all purpose flour (I often substitute half whole wheat flour, but if you do this, add a bit more liquid.
• 3 tablespoons sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ teaspoon cream of tartar
• ½ cup butter, softened
• 1 egg, separated
• ½ cup sour cream
• ¾ cup half and half

Soak cherries in boiling water for 10 minutes. Drain and set aside.

Combine flour, sugar, baking powder, salt and cream of tartar in a large bowl.

Cut in butter with a pastry blender or knife.

Combine egg yolk, sour cream, half and half, and almond extract.

Add to flour mixture and stir until soft dough forms.

Turn out dough onto a well-floured surface and knead gently 6-8 times.

Knead in cherries until evenly distributed.

Divide dough in half and shape into two balls.

Put each ball into a 6-inch circle.

Cut each into 6 wedges with a sharp knife.

Place scones on a lightly greased baking sheet.

Beat egg white until foamy.

Brush the top of the scones with egg white and sprinkle with sugar.

Bake at 400 degrees for 15-20 minutes.

Serves 12