Orange Rolls

These are a great variation of cinnamon rolls and my husband always requests them. The orange flavor is light and clean and is the perfect dessert on a Sunday afternoon!



Ingredients:

1 recipe for rolls *(you can use your favorite, or a frozen bread dough from the store or here is my favorite that I do in the bread maker but can also be done by hand)
1/4 cup tub butter (i love Brummel and brown)
zest from 2 good sized oranges
1 cup sugar

Glaze:
2 tablespoons tub butter
1-1 1/2 cups powdered sugar
1-2 tablespoons orange juice(just juice the oranges that you zested)

1. Prepare your dough. Let it rise and then roll out into a large square about 1/4 inch thick. Mix the tub butter, zest, and sugar together with beaters. Beating the mixture will make it light and creamy, perfect for spreading. *Now everyones butter is a bit different so if the mixture is a bit stiff add a drop or two of orange juice. If it seems too runny add a bit more sugar to get a good spreading consistency.
2. Spread the mixture all over your dough but leave a clean 1/4 inch space around the dough because when you roll these babies the filling will spread.
3. Start rolling and when you have rolled the dough into a log, pinch the end to the rolled dough to seal the rolls.
4. Now I make 6 big rolls but you can make these what ever size or quantity that you want. Find the center of your dough and score it with a knife. (I always use floss to cut my rolls, it is so much easier. I just keep a container of floss in my utensil drawer for times just like these :) Ok, Cut about an inch off the log to start with a nice clean even roll. Save the little bit you cut off and put it to the side. Now score the rest of your rolls with your knife so they are all the same size. Remember to leave about an inch to be cut off on the end too, for even rolls. Grab your floss and cut each roll and place it into a 9X13 greased pan.
5. Place your rolls into a warm oven or in a warm spot to rise, about 35-45 minutes.
6. Once they have risen, bake them for 10 minutes at 365, then cover them with foil and cook for 6-8 more minutes. You want the center to be cooked so you don't have a doughy roll.
7. While they are cooking, mix all your glaze ingredients together to form a nice spreading consistency and as soon as the rolls come out of the oven frost those babies! The glaze will melt inside and out and keep them nice and soft. Let them cool for a few minutes and then eat and enjoy with a glass of milk!!

Hawaiian Chicken and Rice

This was a perfect "tired of winter need a yummy summer dish". It hit the spot. The chicken is juicy and the pineapple and sauce are sweet and warm. Yum! You and your family will love this!



Ingredients:

1/2 cup flour
1 teaspoon salt
1/4 teaspoon pepper
6 boneless chicken breasts
2 tablespoons oil
1 cup sugar
2 tablespoons cornstarch
1 teaspoon chicken bouillon granules(or one cube)
1/4 teaspoon ground ginger
1 can sliced or chunk pineapple
1/2 cup cider or white vinegar
1 tablespoon soy sauce
hot cooked rice

1. In a large resealable plastic bag, combine the flour, salt and pepper. Add the chicken, one piece at a time and shake to coat. In a skillet, heat to medium high and brown the chicken in oil. Transfer to a greased 9x13 baking dish.
2. In a small sauce pan, combine the sugar, cornstarch, bouillon and ginger. Drain the pineapple into a 2 cup measuring cup. Set pineapple aside. Add enough water to the pineapple juice to measure 1 1/4 cups. Stir in vinegar and soy sauce. Gradually whisk into sugar mixture. Bring to a boil and cook and stir for 2 minutes or until thickened.
3. Place the pineapple all around and over the chicken. Pour the sauce all over the chicken and pineapple. Bake uncovered at 350 for 20-30 minutes or until meat is fully cooked. While your chiken is cooking, cook that rice!
4. Slice chicken and place on top of cooked rice and pour pineapple and sauce over top. Yum!!

* I added some steamed carrots tossed with a bit of butter and salt to the side of this dish and it was perfect!!

Turkey Gravy and Mashed Potatoes

This meal is super easy and something that my grandma taught me how to make back in high school. It is a great comfort food dinner and perfect for a chilly day.



Ingredients:

1 lb. ground turkey (or lean ground beef)
1/2 small onion, chopped
2-3 tablespoons flour
low fat/fat free milk
salt and pepper
garlic powder
5-6 russet potatoes, peeled and chopped

1. Get a big pot of salted water boiling and toss those potatoes in. While they are cooking you can make the gravy.
2. In a skillet over medium heat add a bit of olive oil and add the ground meat and onions. Cook until meat is cooked through and onions are soft and translucent. Sprinkle with garlic powder, salt and pepper. (you will taste for flavor later too...)
3. Next, sprinkle the flour over your meat mixture and stir with a wooden spoon. You want the mixture to absorb all the flour and make a paste like texture. Once the flour has been added, you now add a splash of milk and stir. You continue to add milk and stir until you reach the consistency you like. *Kinda like the gravy on biscuits thickness*. Go ahead and taste for flavor. Add more salt and even garlic powder to enhance flavor. Let it sit on low while you drain and mash your potatoes. (You can continue to add milk if it thickens up on you while you are making the potatoes)
4. Flavor the potatoes like you would regular mashed potatoes. Serve by scooping potatoes onto each plate and pouring your gravy right on top. Garnish with green onions if you want.

* I serve this with a dark green veggie like broccoli, green beans, or a salad. Pair it with garlic bread or muffins and you are set!

Easy Chocoate Fondue

There is something about dipping goodies into chocolate that makes it taste really good! So, for Valentines Day I whipped up some chocolate fondue for me and my hubby to share. This couldn't be easier....seriously! And you can dip anything you want!



Ingredients:

2 cups semi, dark, or milk chocolate chips (I did 1 cup semi and 1 cup milk)
1 cup fat free half and half

Dippers: brownie chunks
banana
strawberries
pound cake
marshmallows
pretzels
angel food cake

1. Put your chocolate chips into a sauce pan and heat stove to medium heat. As the chocolate starts to melt, stir with a whisk and add about 1/2 cup half and half. Continue stirring until smooth and creamy. Add a little half and half at a time until you have reached the consistency that you like. Turn stove to low while you prepare your dippers.
2. Pour into a dish or leave in pan and dip away!

Chicken and White Bean Chili

This chili was amazing. I got this recipe from the Pioneer Woman website. Talk about perfect, I love the white beans and the chicken. It didn't seem as heavy of a chili and it was perfectly spicy. I altered it a bit to lower the calories and it turned out perfect!!



Ingredients:

3/4 chicken breasts, cooked and cut up (3 Cups Cooked Chicken)
1 whole Medium Onion, Diced
4 cloves Garlic, Minced
2 whole Cans Green Chilies, Chopped
1 pound Dried Great Northern Beans, Rinsed
8 cups Chicken Broth
1 whole Jalapeno, Sliced (optional)
1-½ Tablespoon Ground Cumin
½ teaspoons Paprika
½ teaspoons Cayenne Pepper
Salt and pepper, to taste
1/2- 1 cup fat free/low fat milk
Grated Monterey Jack, To Taste
Sour Cream For Garnish
Cilantro For Garnish
Corn Tortillas (warmed)

1. In a dutch oven or soup pot over medium-high heat, saute onions and garlic for 2 minutes. Add chopped green chilies, then rinsed beans. Pour chicken broth into the pan. Add sliced jalapenos. Season with salt, pepper, and cumin. Place lid on pot and reduce heat to low.

2. Cook for 2 hours or until beans are done. Halfway through the cooking process, add 3 cups of cooked chicken.

3. When beans are tender, add milk (as much as you want for the right consistancy) and pour into the chili. Cook for an additional ten minutes to thicken. Check seasoning and adjust, adding cayenne pepper and paprika if desired.

5. Add some Monterey Jack cheese to the pot and stir to melt.

6.Serve chili in a bowl. Garnish with cilantro, sour cream, extra cheese—even pico de gallo. Roll up warm corn tortillas and serve on the side of the bowl.

* I served this with rolls and it was sooo good!

Maple-Mustard Pork Chops and Applesauce

These chops are so yummy and the mustard glaze gives them so much flavor. Really easy to cook and you can't screw them up either. Perfect for a weeknight dinner with homemade applesauce, yum!


(this picture is for lunch the next day and the applesauce was loooong gone:)

Ingredients:

1/2 cup maple syrup
1/4 spicy brown mustard
1/4 apple juice
1/2 teaspoon allspice
1 teaspoon cumin
6 boneless pork chops (1/2-3/4 inch thick)
olive oil
salt and pepper
3-4 apples
cinnamon and sugar

1. Heat a non stick skillet over medium heat.
2. Combine maple syrup, mustard,apple juice, allspice, and cumin in a small sauce pan and cook over medium heat until sauce begins to thicken.
3.Coat each chop in a light drizzle of olive oil and season both sides with salt and pepper. Place in pan and start to baste all the sides of the chops that are facing up. Cook for about 5 minutes and flip. Now baste the other side. Cook 5 minutes and flip again. Baste and cook 5 minutes and repeat this process for about 20 minutes or until your chops are cooked through. Baste the glaze again over chops before serving for a little extra sauce. Yum!

HOMEMADE APPLESAUCE:
Really easy here. Cut your apples into cubes. Put in a medium size sauce pan and add a splash of apple juice. Put the lid on and let cook for about 5 minutes. Then add a couple tablespoons of sugar and a 1/4 teaspoon of cinnamon. Stir and cook until soft and sauce has formed.

*Serve applesauce with chops, steamed broccoli or carrots or a green salad. You are set!
* You could do these on the grill too in the summer!

Chewy Turtle Brownies

My chocolate cravings are setting in and these babies hit the spot! I love brownies and the caramel chewiness made these scrumptious! You really can't tell the are lower in fat!!



Ingredients:

1/2 cup applesauce
1 cup sugar
4 egg whites
1 teaspoon vanilla
1/2 cup flour
1/3 cup cocoa
1/4 teaspoon baking powder
1/4 teaspoon salt
36 caramels, unwrapped
2 tablespoons milk
1 1/3 cup chocolate chips
2/3 cup chopped pecans (I didn't have any so I used walnuts)

1. First make the brownies by mixing the applesauce, sugar, vanilla, and egg whites together. Next add in the flour, cocoa, baking powder, and salt. Stir until combined add pour into a 9x9 baking dish sprayed with non-stick spray. Bake at 350 for about 10 minutes.
2. While the brownies are cooking prepare the caramel. Put all caramels into a microwave safe bowl and add the 2 tablespoons of milk. Microwave for 1-2 minutes and stir every minute until smooth.
3. When brownies have cooked for 10 minutes pull them out and pour the caramel over the brownies. Spread over until about 1/4 inch from the edges. *If the caramel goes all the way to the edge and touches the side of the pan, it will become hard and EXTREMELY sticky and when cooked the remaining time, so keep away from the side.:)
Ok, now after the caramel is poured on, sprinkle with 2/3 cup chocolate chips and 1/3 cup of chopped nuts. Pour the rest of the brownie batter onto caramel layer. Again, sprinkle with the rest of the chocolate chips and nuts.
4. Bake 20-25 more minutes until center is set. Now, LET THEM COOL. This is a must. For a couple of hours, then dig in!