Apple Pie Cinnamon Roll

This is good warm or cold, although I prefer it warm.  I bake it in a springform pan, but it would also work in a cast iron pan.  It's just easier to flip out of a springform pan.


                                                  (After it's been flip out of the pan)

                                               
                                                                      (sliced)

                                   (What it looks like fresh out of the oven before the flip)

APPLE CINNAMON ROLL

Dough Ingredients:
*2 1/4 teaspoon dry active yeast
*1/2 cup warm water (not hot)
*1/2 cup warm milk (not hot)
*1/4 cup granulated sugar
*1/3 cup butter, melted
*1 teaspoon salt
*1 egg
*3 3/4 cup all purpose flour
Pie Ingredients:
*6-8 apples, pealed and sliced about 1/4 inch thick
*3/4 cup granulated sugar
*2/3 cup butter, melted
*1 tablespoon ground cinnamon
*1 tablespoon corn startch
*3 tablespoons cold water
Filling Ingredients:
*1/2 cup butter, melted
*3/4 cup brown sugar
*2 tablespoons ground cinnamon

Dough Directions:
~In a small bowl, dissolve yeast in warm water.
~In a large mixing bowl, mix warm milk, sugar, melted butter, egg, salt and 1 3/4 cup flour and mix until smooth.
~Add yeast mixture.
~Add remaining 2 cups for flour and knead until mixture is smooth (about 8-10 minutes).
~Place in a well-greased bowl, cover and let rise for 60-90 minutes or until doubled in size.  You can also proof it in an Instant Pot on yogurt setting for an 60 minutes.

Assembly Directions:
~Spray springform pan with a cooking spray or coat with butter.
~In a nonstick pan, heat sugar over medium heat until it starts to caramelize (amber color).
~Stir in butter and 1 tablespoon cinnamon and mix well.
~Add sliced apples and stir to coat.
~Cook for a about 5-7 minutes, stirring often.
~Mix corn starch into cold water.
~Stir into apple mixture.
~Remove from heat and arrange evenly over the bottom of springform pan.
~In a small bowl, mix brown sugar and 2 tablespoons cinnamon together.
~Punch down dough.
~Roll out dough on a floured surface into a 15x9 inch rectangle (this doesn't have to be exact).
~Cut dough into strips (I like to do it lengthwise)
~Spread melted butter over dough.
~Sprinkle brown sugar-cinnamon mixture evenly over dough.
~Now start rolling one end of dough from the top to bottom.
~Place the first rolled piece and place it on the next strip.
~Start rolling it up, from bottom to top, building on the first one.
~Repeat this step until you have rolled up all the dough.
~Gently place on top of apples.
~Cover with plastic wrap and let rise for 30-40 minutes.
~Preheat oven to 350 degrees.
~Gently cover rolls with aluminum foil.
~Bake for 35 minutes.
~Remove the foil and bake for another 10 minutes.
~Remove from oven.
~Allow to cool for 5 minutes.
~Flip over onto cake plate and remove from pan.
~Cool a little bit before serving.
~Serve with a scoop of vanilla ice cream to make it even better yet!

Spicy Salsa Chicken Tacos

You can make this with a mild salsa or as spicy salsa as you want.  I like a little kick to it.  I also like to make my own flour tortillas for this recipe and I normally will deep fry the tortilla.

SPICY SALSA CHICKEN TACOS
(serves 5)

Ingredients:
*2 pounds boneless skinless chicken breasts
*2 teaspoon chili powder
*1 1/2 teaspoons cumin
*1 teaspoon onion powder
*1 teaspoon garlic powder
*1/2 teaspoon salt
*1 teaspoon ground black pepper
*2 garlic cloves, minced
*1 1/2 cups of spicy salsa (I can my own)
*3 tablespoons fresh cilantro, chopped (or 2 teaspoons dried)
*10 flour tortilla (optional:fry in a little hot oil until lightly browned and fold in half)
*1 -2 cups Mexican blend cheese
*1 small yellow onion chopped (optional)
*Romaine lettuce, shredded (about 1 1/2 cups)
*1 tomato, diced (optional)
*Sour cream (optional)
*Hot Sauce (optional)

Slow Cooker Directions:
~Place chicken in slow cooker.
~In a small bowl, mix chili powder, cumin, onions powder, garlic powder, salt and pepper together.
~Sprinkle over chicken on both and rub in.
~Sprinkle minced garlic over chicken.
~Pour salsa over chicken.
~Cook for 4-6 hours at the high setting.
~Remove chicken, and carefully shred.
~Return to slow cooker and add chopped cilantro (or dried)
~Cook for another 10 minutes.
~Lift meat with a slotted spoon (or use thongs and let the liquid drip off) and place on tortilla.
~Add desired toppings, chopped onion, lettuce, tomato, cheese, sour cream and a couple drops of hot sauce.

Instant Pot Directions:
~Add 1 teaspoon of olive oil to bottom of instant pot pan.
~In a small bowl, mix chili powder, cumin, onions powder, garlic powder, salt and pepper together.
~Sprinkle over chicken on both and rub in.
~Sprinkle minced garlic over chicken.
~Put lid on, and turn vet to sealing.
~Set Instant Pot to Poultry mode for 14 minutes or Pressure Cook for 13 minutes.
~Do a quick release.
~Remove chicken, and carefully shred.
~Return to instant pot pan and add chopped cilantro (or dried)
~Allow to sit for 2 minutes.
~Lift meat with a slotted spoon (or use thongs and let the liquid drip off) and place on tortilla.
~Add desired toppings, chopped onion, lettuce, tomato, cheese, sour cream and a couple drops of hot sauce.

Coffee Caramel Cheesecake

This is a big hit when I bring it to gatherings.   Normally it's eaten up very quickly.  The stronger the coffee the more the coffee taste will come out in the cheesecake.  

CARAMEL CHEESECAKE
(serves 8-10)

Crust Ingredients:
*15 graham crackers, crushed
*1/2 teaspoon ground cinnamon
*2 tablespoons butter, melted

Cheesecake Ingredients:
*3 (8 ounce) packages cream cheese, softened
*1 cup granulated sugar
*3 large eggs
*1 cup sour cream
*1/4 cup very strong coffee
*1 1/2 teaspoons pure vanilla extract

Topping Ingredients:
*Caramel Ice Cream topping (I make my own)
*1 cup heavy whipping cream
*2 tablespoons powdered sugar
*1 teaspoon pure vanilla extract

Crust Directions:
~Spray a 9-inch springform pan with cooking spray.
~In a small bowl, mix graham cracker, cinnamon and butter together.
~Once mixed well, press into bottom of prepared pan.
~Chill in the refrigerator for 15 minutes.

Cheesecake Directions:
~Preheat oven to 350 degrees.
~In a large mixing bowl, beat cream cheese until fluffy.
~Slowly add 1 cup of granulated sugar, until well mixed.
~Add eggs, 1 at time, mix well after each egg.
~Stir in sour cream, coffee and vanilla.
~Wrap bottom and sides of springform pan with aluminum foil.
~Pour batter over crust.
~Set springform pan into a larger pan (I use a lasagna pan).
~Very carefully pour water into pan, being careful not to splash water into cheesecake mixture (enough water to cover bottom of pan about 1/2 inch deep).
~Bake for 1 hour.
~Turn oven off, but do not open the door or remove the cheesecake.
~Allow to cool in oven for 5-6 hours (removing to early may cause it to crack).

Whip Cream Directions:
~Beat heavy cream into a chilled mixing bowl until foamy (I use my whisk attachment).
~Gradually add powdered sugar and vanilla extract.
~Continue beating until stiff peaks form, when lifting up your beater or whisk.
~Put desired amount of whip cream over cooled cheesecake.
~Drizzle with caramel sauce.