Gooey Caramel Rolls!

I don't think there's anything more yummy than gooey caramel rolls with a delicious steaming cup of coffee for breakfast, so Saturday morning I made some of these and they're sooooo good. Not only that but they only need 3 ingredients, yes, 3 INGREDIENTS!

So here we go:

You need two loaves of refrigerated bread dough, thawed out. I left mine in the refrigerator overnight and it thawed out perfectly. Don't worry about the third loaf, you can just pop it in the oven and voila, fresh bread too.

We start by mixing 1 and 1/2 cups of packed brown sugar with 3/4 cups of whipping cream. Yum, doesn't that look good already??? I get all happy just seeing the thick cream being poured into the bowl.

Whisk them together and then give it a good stir to make sure there are no sugar lumps left.

Pour the mixture into an ungreased 13" x 9" baking pan and then tip to evenly coat the bottom. Set aside for now.

Now we bring out the thawed bread dough and using a floured surface and rolling pin, we roll it out to a 12" x 6" rectangle. Roll up jelly roll style beginning at one of the short ends.

Doesn't it look pretty and hey we haven't even worked that hard....quick and simple. Alright now get out your swords knives and slice into thick 1" pieces.

Arrange them in the baking pan, I'm already drooling and could actually just grab one and eat it like that, raw and all......yes I'm an animal at times LOL

Repeat with the remaining bread loaf and then cover the pan with plastic wrap and allow to rise until it touches the top of the pan.

Uncover and bake at 350º for 35 to 45 minutes; let cool slightly and then place a serving tray tightly over the pan.......invert the rolls and spoon any remaining sauce over the top. I actually like dusting mine with powdered sugar too.

YUMMY!!! I didn't invert mine this time, I just kept them right side up and spooned the gooey sauce on top. Now go, go make some for your family and tell me if it's not the most delicious thing you've ever tasted.

Menu Plan Monday! Nov. 19 - Nov. 25

Happy Monday everyone, this is what's on the menu for this week. As always remember that some days I switch meals around or end up not making them if something comes up, but for the most part I stick to everything on here INCLUDING breakfast and lunch.

I am still adding my link to Laura's blog "I'm an Organizing Junkie", as a way to support her but there's no way that I can look through all the blogs participating, there's just too many and not enough time in the day for me LOL

BREAKFAST: Cinnamon Twirl Toast, Orange Juice
LUNCH: Grilled Cheese and Tomato, carrot sticks
DINNER: Slow Cooker Peppery Potato Soup




BREAKFAST: Oatmeal, Warm Milk
LUNCH: Tuna Whole Wheat Pockets, Yogurt
DINNER: Smothered Hamburgers courtesy of the wonderful Cheri




BREAKFAST: Sausage Biscuits, Juice
LUNCH: Chicken Salad, Iced Tea
DINNER: Sizzling Pork Chops and Baked Potatoes

BREAKFAST: Scrambled eggs, bacon
LUNCH: Cheese and Ham Sandwich, Fruit
DINNER: Thanksgiving Dinner.......here's my menu!




BREAKFAST: Cinnamon Brown Sugar Oatmeal, Tea
LUNCH: Leftovers
DINNER: Leftovers

BREAKFAST: Pancakes, Hot chocolate
LUNCH: Corned Beef Hash
DINNER: Slow Cooker Clam Chowder

BREAKFAST: Bacon, Sausage, Eggs
LUNCH: Asian Wraps
DINNER: 3 Meat Slow Cooker Chili

Butternut Squash.........Yummmmm!

If there's one thing I love it's Butternut Squash and especially when it's all warm and gooey, yes because I also put maple syrup in mine. Yes I do!

Yesterday while Curt took the kids to a birthday party, I had the house all to myself and what does a lady do when alone and bored??? Well, make Butternut Squash Puree of course because unlike other women who would take the opportunity to get into a hot Calgon Take me Away bath, I just jump right into the kitchen......Yippee!

BUTTERNUT SQUASH PUREE

Aren't they beautiful, I almost feel bad cooking them, but not really cause I know how delicious they are!

I start by cutting them in half lengthwise, and please be careful when you do that, they're quite tough to cut so I make sure I have a good hold on it, stab insert my knife into it and cut down to the bottom and then turn it and cut down to the top.

Then I scoop the seeds out, or have the kids do it, they like that part for some reason, maybe it reminds them of Halloween???

Place them in a pan and pour water, about a cup or so, or you could be like me and turn around to talk to one of the dogs and realize I've poured a bit too much.......never fear though it's not like they'll drown LOL

Pop them in the oven at 350º for about 30 minutes or until they're tender when you stick a fork in them.

Here they are straight out of the oven, all brownish and pretty, can you smell them from over there?

Then I pull out the butter, one stick to be exact and cut it into slices, then put it into the serving dish or mixing bowl or whatever you want to use.

Start scooping those babies out and dropping them right on top of the butter.......mmmmmmmm!

I know Thanksgiving is coming and I'll be putting my masher to good use again, but it hasn't been used in a while so it needs to get some practice in before Thursday. Pull it out, give it a kiss and slam it into the bowl, mash it all up real good!

Now here comes my favorite part, I like living dangerously and the fatter things are the better they taste. Yes I know it's not healthy but it's not like I'm going to eat this every day?!?!?!
I usually do 4 tablespoons of yummy Maple Syrup.......that's actually Cracker Barrel Maple Syrup you see going in there.........*drool*

A little bit of salt.........I said a little, don't get crazy on me and dump a bunch in there, you'll ruin all the sweetness. LOL


And VOILA! Butternut Squash Puree and it's OH.SO.GOOD! Enjoy!

Chicken Ring

A couple years ago I was introduced to Pampered Chef and of course jumped right in, I have tons of their products in my kitchen and still use them daily.

One of the recipes that I immediately loved because of it's versatility, was the Chicken Ring.....I mean, chicken, or turkey, or Taco Ring or Ham and Broccolli......the options are limitless.

Anyway, I made it for dinner last night and figured I would share the recipe with you, I'm sure most have tried it at one point or another but if you haven't this is a great dish. It's great to bring to a potluck or get together, as a light dinner served with some salad or even as a snack.

Chicken Ring

1 cup shredded, cooked chicken
1/2 cup chopped red bell pepper
1/2 cup choppped broccoli florets
1/4 cup chopped water chestnuts
2 Tablespoons chopped onion
2/3 cup canned cream of chicken soup
1 cup shredded colby/jack cheese
2 cans (8 oz. each) crescent roll dough


Preheat oven to 350. In medium bowl, combine all ingredients except roll dough. On parchment paper or large baking sheet, arrange crescent triangles in a circle with bases overlapping & points to the outside.

Spoon chicken filling mixture onto widest portion of each triangle.

Fold points of triangles over filling & tuck under base at center. Bake at 350 for 25-30 minutes or until golden. Garnish as desired.

Garlic and Lemon Roasted Chicken!

4-lb. roasting chicken
1 lemon, halved
1/2 t. salt
1/2 t. pepper
1/2 t. dried parsley
7 cloves garlic, divided
1/4 c. butter, softened and divided
3 T. water
1 lb. potatoes, peeled and cubed
2 c. baby carrots

Place chicken in a lightly greased 13"x9" roasting pan. Squeeze lemon over chicken; place lemon halves inside the chicken. Sprinkle salt, pepper and parsley over chicken inside and out. Press one to 2 cloves garlic through a garlic press; rub over chicken. Halve remaining cloves garlic and stuff inside chicken. Rub one tablespoon butter over chicken; place remaining butter inside chicken. Pour water into pan. Cover tightly with aluminum foil, making sure foil doesn't touch top of chicken. Bake at 375 degrees for 20 minutes. Add potatoes and carrots to pan; cover again. Bake for an additional 40 minutes to one hour, until juices run clear, basting occasionally with pan juices. Serves 4 to 6.

Menu Plan Monday! November 5th to 11th

Happy Monday everyone, this is what's on the menu for this week. As always remember that some days I switch meals around or end up not making them if something comes up, but for the most part I stick to everything on here INCLUDING breakfast and lunch.

I am still adding my link to Laura's blog "I'm an Organizing Junkie", as a way to support her but there's no way that I can look through all the blogs participating, there's just too many and not enough time in the day for me LOL

 

MONDAY 5th

BREAKFAST: Old Timey Drop Doughnuts, Apple Juice
LUNCH: Popcorn chicken and fries
DINNER: Slow Cooker Chicken Cacciatore


TUESDAY 6th

BREAKFAST: Rice Krispies Cereal, Milk
LUNCH: Peanut Butter and Banana Sandwiches, Fruit
DINNER: Garlic and Lemon Roasted Chicken



WEDNESDAY 7TH

BREAKFAST: Sausage Biscuits, Juice
LUNCH: Pigs in a blanket
DINNER: Slow Cooker Meatloaf

THURSDAY 8TH

BREAKFAST: Sandwich, Tea
LUNCH: Hotdog, Salad
DINNER: Chicken Cordon Bleu

 

FRIDAY 9TH

BREAKFAST: Sandra's Sausage Biscuits
LUNCH: Leftovers
DINNER: Ham and Scalloped Potatoes

SATURDAY 10TH

BREAKFAST: Pancakes, Hot chocolate
LUNCH: Corned Beef Hash
DINNER: Slow Cooker Italian Beef

 

SUNDAY 11TH

BREAKFAST: Bacon, Sausage, Eggs
LUNCH: Roast Beef Sandwiches, Curly Fries
DINNER: Vegetable Soup, Grilled Cheese Sandwiches

Mom's Cassoulet!

This recipe was a new one for us, it came right out of my Gooseberry Patch "Autumn in the Country" cookbook.

The flavors blend so well together as they cook away in the oven and then served over white rice was just divine.

Enjoy!

MOM'S CASSOULET

1/2 lb. italian pork sausage, cooked and diced
1/2 lb. cooked ham, cubed (I used a small package of diced ham)
2 16-oz. cans navy beans
8-oz. can tomato sauce
1/4 c. catsup
1/4 c. water
1 onion, diced
2 T. brown sugar, packed
1/2 t. dry mustard
1/2 t. salt
1/4 t. pepper

Combine all ingredients in an ungreased 13"x9" baking pan; bake at 350º for one hour. Serves 4 to 6.