Butterfinger Cinnamon Rolls

 The mixture goes well together.   I like to make this up the night before sometimes.  When I do I take it out of the refrigerator and allow it to rise for 2 hours and then bake as directed.  

BUTTERFINGER CINNAMON ROLLS

(makes 18)

Rolls Ingredients:

*1/2 cup very warm (but not hot) water

*1 tablespoon granulated sugar

*1 (.25 ounce) active dry yeast (2 1/4 teaspoons)

*1/4 cup butter, melted

*1 (3.4 ounce package instant vanilla puddling

*1 cup very warm (but not hot) milk

*1 large egg, room temperature is best

*1/2 teaspoon salt

*4 cups bread flour (all purpose will work too)

Filling Ingredients:

*1/4 cup butter, softened

*1 cup light brown sugar

*4 teaspoons ground cinnamon

*1 (8 oz) bag  butterfinger bits (or 3 full sized butterfinger candy bars, chopped fine)

Frosting Ingredients:

*1 (4 ounce) package cream cheese, softened

*1/4 butter softened

*1 cup powdered sugar

*1 teaspoon vanilla extract

*1 1/2 teaspoons milk or heavy cream (a little more if needed)

Roll Directions:

~In a large mixing bowl, water, sugar and yeast, mix slightly.

~Allow to proof or bubble, about 10 minutes.

~Add in melted butter, vanilla pudding, milk, egg, salt, and flour, mix until it starts to come together.

~Using a dough hook (or by hand), knead dough for 6-8 minutes with dough hook or 10 minutes by hand (until dough is smooth and elastic).

~Place in a large greased bowl and cover with plastic wrap or a clean damp towel.

~Place in a draft free area for 1 to 1 1/2 hours or until dough is doubled.

~Place on a lightly floured surface, cover with a clean towel and allow to rest for 10 minutes.

~Roll Dough out into a 17x10 inch rectangle.

~Spread with softened butter.

~Sprinkle evenly with brown sugar.

~Sprinkle evenly with butterfinger bits.

~Roll up dough a little tight, beginning with long side.

~Grease a 9x13 inch pan (I use a little larger pan)

~Slice into 16 1-inch slices and place in prepared pan.

~Cover with a clean damp towel and allow to rise untiled double about 1 hour.

~Preheat oven to 350 degrees.

~Bake for 20 minutes or until done.

Frosting Directions:

~In a medium bowl, beat cream cheese, butter, powdered sugar, vanilla, and milk until smooth (add a few more drops of milk if needed).

~Spread on warm rolls.

Italian Meatloaf Wellington

 You can use this meatloaf recipe or use your favorite meatloaf recipe.   I don't put the gravy on mine, but my husband likes it with gravy on.

You can also substitute the beef gravy with a marinara sauce or leave it plain.

ITALIAN MEATLOAF WELLINGTON

(serves 6)

Meatloaf  Ingredients;

*1 tablespoon olive oil

*1/2-1 small yellow onion, chopped

*1/2 red or green bell pepper, chopped

*2 garlic cloves, minced

*1 pound lean ground beef

*2 eggs, beaten

*1/4-1/2 cup Italian bread crumbs

*1/4 cup parmesan cheese, grated

*1 teaspoon Worcestershire sauce

*1 teaspoon salt

*1 teaspoon ground black pepper

*1 tablespoon Italian seasoning

*4-6 slices provolone cheese (or your favorite cheese)

*6-8 slices proscritto 

*puff pastry (I only use one slice)

*1 egg, beaten

Beef Gravy Ingredients (optional)

*1 cup beef stock

*1 tablespoon cornstarch 

*1/4 cup cold water

Meatloaf Directions:

~In a small frying pan, heat up olive oil

~Sauté onions and bell peppers until semi-soft.

~Remove from heat and set aside.

~In a large bowl, mix ground beef, 2 eggs, bread crumbs, parmesan cheese, sautéed veggies, Worcestershire sauce, pepper, salt, and Italian seasoning. Just until mixed, do not over mix.

~Place meatloaf on  a piece of parchment paper (or plastic wrap), 

~Flatten meatloaf into a rectangle about 1 1/2 inch thick.

~Place cheese on meatloaf, in a single row lengthwise over lapping each piece (place them on the area closest to you).

~Roll up meatloaf lengthwise, making sure cheese is completely covered.

~Wrap it up in plastic wrap and refrigerate for at least 15 minutes (I do it for an hour).

~Preheat oven to 350 degrees.

~Spray a 9x13 inch baking pan with cooking spray.

~Heat up a large skillet, and add about 1 tablespoon olive oil to it.

~Unwrap meatloaf and once skillet it hot, sear all sides of meat loaf (you can skip this step, but I like to make sure some of the grease from the meatloaf is cooked out).

~Unroll puff pastry.

~Place prosciutto on puff pastry.

~Place meatloaf  on puff pastry, on the side closest to you.

~Tightly roll, and seal edges.

~Place into prepared pan.

~Using a pastry brush, coat puff pastry with egg.

~Using a sharp knife, cut 3-4 slits into puff pastry.

~Lightly cover with aluminum foil.

~Bake for 30 minutes.

~Remove foil, and bake another 30 minutes.

~Remove from oven, and allow to sit for 5-10 minutes, before cutting.

Gravy Directions:

~Bring beef stock to a boil.

~In a small glass or bowl, whisk cold water and cornstarch until mixed well.

~Whisk into boiling beef stock, until thickened.

~Plate meatloaf Wellington and dripping gravy (or marinara sauce) over top.

Mexican Cinnamon Cupcakes

 These are a cross between a cupcake and a muffin.   Very tasty, even without the frosting.

MEXICAN CINNAMON CUPCAKES

(makes 18)

Cupcake Ingredients:

*2 cups all-purpose flour

*1 1/4 cups granulated sugar

*2 teaspoons ground cinnamon

*1/4 teaspoon baking soda

*1 teaspoon baking powder

*1 teaspoon salt

*2 teaspoons vanilla extract

*1/2 cup butter, room temperature 

*3 large egg whites

*1/2 cup whole milk

*1/2 cup sour cream

*cinnamon sugar

Frosting Ingredients:

*1/2 cup cinnamon toast crunch cereal 

*1/2 cup butter, softened

*8 ounces cream cheese, softened

*4 cups powered sugar

*2 teaspoons vailla extract

*milk (only if needed)

Cupcake Directions:

~Preheat oven to 350 degrees.

~Place cupcake lines into a cupcake pan.

~In a large mixing bowl, whisk flour, cinnamon, sugar, baking soda, and baking powder together.

~Add, egg whites, sour cream, vanilla, and milk and beat until batter is smooth (this batter will be thicker than most cake batter).

~Fill cupcake liners about 1/3 full.

~Sprinkle cinnamon sugar on top.

~Put more batter in liners (fill about 2/3 full).

~Sprinkle with more cinnamon sugar.

~Bake for 15-18 minutes, or until done.

~Remove from oven and allow cupcakes to cool

Frosting Directions:

~Place cinnamon crunch cereal into a food processor, and pulse until fine crumbs.

~In a medium mixing bowl, beat butter and cream cheese together until smooth.

~Add in cinnamon crunch crumbs, powdered sugar, and vanilla and beat until smooth and creamy.

~If it's to thick add milk 1 teaspoon at a time, and beat until frosting is at desired consistency.   

Champurrado (Mexican Hot Chocolate)

A delicious thick Mexican Hot Chocolate.  Great for dipping cookies into.  

CHAMPURRADO

(serves 6)

Ingredients:

*2 cups water

*3 cinnamon sticks

*1 star anise

*1/2 cup masa (corn flour)

*4 cups whole milk

*1 Mexican chocolate disk (Abuelita)

*1/2 cup brown sugar

Directions:

~In a large saucepan, combine water, cinnamon stick and star anise.

~Bring to a boil.

~Remove for heat, cover with lid and allow to steep for 30-40 minutes.

~Remove cinnamon sticks and star anise.

~Return to low heat and slowly whisk in masa.

~Turn heat up to medium heat and add milk, chocolate disk, and brown sugar.

~Add cinnamon sticks back to mixture.

~Stir until well mixed and mixture comes to a slow boil.

~Simmer over low heat for 10-15 minutes, stirring often.

~Remove cinnamon sticks and serve.

~Top with whipped cream and a dash of cinnamon if desired. 

Rice Pilaf

 I love to have this with chicken kabobs.   I add green onion tops to mine after it's cooked.  Just because that's how I like it.  I also add onions and garlic to mine, not traditional, but I think it gives it more flavor.  You could also add peas at the end for flavor and color.   

Rice Pilaf

(serves 4)

Ingredients:

*1/2 yellow onion, chopped (optional)

*1 garlic clove, minced (optional)

*1 cup basmati rice

*very warm water  (just enough to cover the rice by 1/4-1/2 inch)

*1/4 cup butter 

*1/2 cup vermicelli noodles, broken into pieces 

*1 cup chicken stock

*1 cup cold water

*2 teaspoons freshly squeezed lemon juice

*1 teaspoon salt

Directions:

~Place rice in a large bowl, and cover with warm water.

~Soak for 30-40 minutes.

~Pour rice and water into a mesh strainer.

~Rinse rice in warm running water. (leave in strainer for about 8-10 minutes to draw any excess water).

~In a medium saucepan, heat up oil over medium heat.

~Add onions and garlic and sauté for 2 minutes, stirring continuously.  

~Add vermicelli noodles into sauce pan.

~Cook for about 5 minutes, or until noodles are a brownish color, stir often.

~Add the rice and sauté for about 2 minutes, stirring often.

~Stir in chicken stock, water,  lemon juice and salt.

~Cover and cook over high heat until most of the water is gone (use should still see some water) (about 4-5 minutes).

~Turn heat to low (simmer), cover with layers of paper towel and cover with lid.

~Cook for 20-25 minutes.

~Remove lid and paper towels and fluff with fork (now is the time to add peas if you want them).

~Serve and top with chopped green onions if desired.  

Churros

 What a great way to finish off your favorite Mexican meal.   These are good plain, dipped in chocolate, or with a scoop of ice cream.

**If you don't have a piping bag or a large star tip, you can use a zip loc bag with the corner cut off.  It will work fine, it just won't have the ridges on them.

CHURROS 

(makes 15-20)

Ingredients:

*1 cup water

*6 tablespoons butter, sliced

*1 1/2 tablespoons sugar

*1 teaspoon ground cinnamon

*1/2 teaspoon salt

*1 cup all-purpose flour

*3 large eggs

*1 teaspoon vanilla extract

*oil for frying (3-4 inches deep in pan)

*3/4 cup granulated sugar

*1 tablespoons ground cinnamon

Directions:

~In a small bowl, mixing 3/4 cup granulated sugar and ground cinnamon.

~In a medium saucepan, add water, butter, sugar, cinnamon, and salt.

~Cook over medium heat until butter is melted.

~Stir in flour, stirring continuously, making sure flour in completely incorporated.

~Continue cooking and stirring for about 40-60 seconds.

~Remove from heat and place into a mixing bowl.

~Allow to cool for a few minutes.

~Mix in vanilla at medium speed.

~Add in eggs one at time, mixing well before adding another egg (the dough will become smooth and glossy).

~Heat oil in a large heavy bottom pan, to 370 degrees (use a candy thermometer)

~Put a large star tip in piping bag.

~Fill piping bag with dough.

~Pipe dough into hot oil, using scissors to cut dough (about 6 inches long or desired length). I only put about 4 in the pan at a time.

~Fry dough for about 90 seconds, flip and cook for another 90 seconds, or until dough is a golden brown.

~Remove from oil and place on a paper towel lined cookie sheet.

~Allow to cool for a few seconds.

~Roll churro into cinnamon sugar and set on a plate.

~Best when warm, but still good at room temperature.