Cinnamon Rolls - Mothers Day Version

Mix together

4 yolks + 1 egg

¼ c. Sugar

6 Tbsp (85 Grams) butter, melted but not hot

¾ c Buttermilk

Add 15 ozs (3.5c) flour

¼ oz (2.5 tsp) yeast

1-1/4 tsp salt

Mix, let rise.

Roll out; spread

1-1/2 TBSP Melted Butter

Sprinkle filling:

8ozs Brown Sugar

1 tsp Cinnamon

Pinch salt

1-1/2 TBSP Melted Butter

Roll, cut, lay out in greased pan.  Let rise overnight in refrigerator

Bake  (either start with hot or cold oven depending on whether rising worked well.  (375ish for ½ hour ish)

Icing:

2.5 ozs Cream Cheese

2 tbsp milk

5.5 ozs Powdered Sugar

Masala Sauce and Chicken Tikka

A decent imitation Indian meal.  Of course there are lots of shortcuts.  If you do it right and roast your own spices and grill your chicken it will be even better.

Chop and sautee four or five onions with a few cloves of garlic (peeled and crushed).  Put in crockpot with 32 ozs of tomato sauce and 8 ozs heavy cream.  Add two tablespoons garam masala seasoning (I am lazy, if I did it properly I would make my own garam masala seasoning with cinnamon, roasted cardamom, etc...  if not, you can find a decent garam masala through Amazon.) one tablespoon of salt and cayenne pepper to taste (that is, to your heat preference).  Cook for as long as you can (pref a couple of hours).  At some point, blend the onions in with a stick mixer.

Keep a close watch over temp once you have added the cream.  Crockpot on low...

Serve over Chicken Tikka and Rice.

Chicken Tikka is made by cubing chicken and marinating overnight in a mixture of plain yoghurt and curry seasoning.  Then roast in the oven (pref. broil) spread out on aluminum foil on a cookie sheet.  (Or do it the hard way - skewer and barbecue the chicken cubes)

Low-Carb Philly Steak and Cheese

I've done this two ways now, and I like the "bowl" method better.  Both are good, though:

Ingredients:
-olive oil
-half an onion, chopped
-some mushrooms
-thinly sliced roast beef
-kosher salt
-provolone cheese
-1 green pepper

1.  Heat oil in frying pan.  (It really is better to get the oil nice and hot first.)
2. Add chopped onions; saute until clear.
3.  Add chopped mushrooms; saute.
4.  Sprinkle on some kosher salt.
5.  Add thinly sliced roast beef.  (You could really use any kind of meat here- chicken, leftover roast, whatever suits you.)

Bowl:
6.  Chop up the green pepper and cook until everything is combined.
7.  Lay a few slices of provolone cheese on top, cover and turn off heat.  The cheese will melt.

Stuffed Pepper:
6.  Cut pepper in half long ways (so you get two halves to stuff off of each one.)
7.  Lay provolone cheese on the bottom of the pepper, add mixture, and put another slice on top of the pepper.  Put in oven at 395 for 15-20 mins. 

When I did the stuffed pepper method, the pepper did not soften as much as I would like before the cheese was perfect.  I thought about trying to cook the pepper a little before adding the mixture, but I decided I like the lazy way of doing it as a bowl. 

No Bake Cookies (for the coconut-repelled)

I love coconut. Aaron hates it, though, so most of the kids won't eat it, either, as they aren't used to it, since I have mostly avoided it in recipes since marriage. 

We have been searching for the perfect no-bake recipe that avoids coconut, as well as peanut butter (since the kids like to share with friends at school and church). I finally found a recipe, doubled it, and tweaked it into perfection.

4 c. sugar

1 c. cocoa

1 c. softened butter

1 14 oz. can sweetened condensed milk

2 tsp. vanilla

5 c. quick oats

Put sugar, cocoa, margarine and condensed milk in a large heavy-bottomed pot. Measure oats, set aside,  and have vanilla and a teaspoon ready. Bring to boil over medium heat, stirring constantly, and let it boil for about a minute (still stirring). Turn off heat (or remove from heat if electric) and add vanilla and oats. Str until all the oats are moistened and drop by spoonfuls onto cookie sheet lined with wax paper. Allow to cool (you can pop them in the fridge if you want to speed the process).