Allison's Overnight Cinnamon Rolls

 Dough:  

 T. active dry yeast

1/2 cup warm water (105degree F)

4 1/2 cups all purpose flour

1 tsp kosher salt

4 eggs

1/4 cup sugar

1/2 C real butter at room temp

Filling:

1/2 cup real butter at room temp divided

3/4 cup packed brown sugar

1 T. cinnamon

Glaze;

1 cup powdered sugar

2 T butter, melted

2 T milk or cream

1 tsp. vanilla

In the bowl of a stand mixer, sprinkle the yeast over the water, allow to bloom for a few minutes, then whisk until smooth.  Whisk in 1/2 cup of the flour.  Cover with plastic wrap and let stand in a warm spot for about 30 minutes 

Add the eggs, sugar, butter, salt, and remaining 4 cups flour to the yeast mixture. Fit the mixer with the dough hook and knead on medium speed until smooth 10-12 minutes. Add a bit more flour to reduce stickiness if needed.

Cover with plastic wrap, set in a warm spot and let rise until doubled, about 2 hours.

While dough is rising, prepare filling. Take 2 T of the stick of butter and set aside. Beat remaining butter, brown sugar, and cinnamon together until combined and slightly fluffy, about 1 minute. It will be rather thick.

Butter a 9×13 baking dish. Transfer the dough to a floured work surface. Roll out into a rectangle about 15×10 in. Spread filling onto dough. Use a spoon (or your fingers) to spread it out evenly and then roll up length-wise.

Do you all know the trick to cutting cinnamon rolls? If not, go grab your dental floss! A piece of thread works fine too.

First score the rolls so you know you’re going to cut evenly. Then slide the thread underneath the rolls, cross over the top and pull. You’ll get razor sharp cuts without smashing your pretty dough.

You can cut the rolls to your liking. This will make 12 small rolls, 10 medium ones, or 8 large rolls. I made 10, but put 2 in a little dish to cook separately.

Place cut side up in baking dish. Melt the reserved 2 T butter and brush on top of rolls. Cover tightly with plastic wrap and place in the fridge overnight.

The next morning, remove from refrigerator and let rise until half again as high, about 1 hour.

While rising mix glaze ingredients until combined.

Preheat the oven to 350. Bake until golden brown, about 30 minutes.

Let cool in the pan for 15 minutes. If you get impatient and wait about 47 seconds like I did then your glaze will instantly melt and fall into the crevices between the rolls. Then you’ll stick your finger in the little well so you can taste it and you’ll burn yourself and possibly let out an expletive. You’ll be so hurt you’ll have to stuff a cinnamon roll in your mouth to comfort yourself. And possibly another one because the first one was too hot to enjoy. Not that I have experience with any of this. Just trust me and let the rolls cool off a bit.

Then spread the glaze over them and serve.

Spinach Dip

 Ingredients:

10 oz pkg frozen chopped spinach (cooked, cooled and squeezed dry)  

1 16-ounce container of sour cream

1 cup mayonnaise

1 4 oz can water chestnuts, drained and chopped

1 (1.8 ounces) package of dry vegetable or leek soup mix

1 (1# ) loaf round sourdough or sheepherders bread

3 chopped green onions

Directions:

Mix sour cream, mayo, spinach, water chestnuts, and dry soup mix, and green onions together in a medium bowl.  Chill in the refrigerator 6 hours or overnight.

slice off the top of the sourdough bread and pull out the soft interior, leaving a sturdy bread bowl.  Fill with spinach mixture.  Tear removed bread chunks into pieces for dipping

Grandma Candee's Thanksgiving Roasted Turkey

 Here is my turkey recipe.  It is an art to make a good tender turkey. Pick a frozen Tom Turkey.  I prefer the not butterball one.  Hen's are generally too fat and end up with too much juice which sometimes makes the turkey too greasy./ Thaw the turkey according to the directions on the turkey wrapper. It takes a while./ When it is thawed be sure you remove the neck, giblet, liver, and heart that are sometimes in a bag in the neck cavity. These need to be rinsed off and put into a big pot on the stove to slow cook on top of the stove for gravy-making later.  Add water and or chicken broth, a stalk of celery or two, and onion into the pot.  Bring to a boil and then let it simmer until all the pieces are tender.  Don't let it boil dry.  Keep adding liquid to it...now back to the raw turkey./ Spread the turkey legs so you can clean the cavity./ Clean the kitchen sink carefully so no germs exist to transfer to the turkey while you clean it./ Place the turkey onto a bag-lined sink to clean it (edit by Candee later says turkey roasting bag).  Take Kosher salt and cover the turkey inside and out with the kosher salt. Carefully pull the skin away from the turkey breast with your hand by placing your hand flat in between the skin and breast and pour kosher salt in between the breast and skin.  Clean the inside of the turkey cavity with your hands and kosher salt./ Now hold the turkey by the legs and rinse all the salt away from the bird.  Be sure you get all the kosher salt off so the turkey doesn't taste too salty. This salt step is called brining the bird.  Now transfer the clean bird to a work area away from the sink.  (re-rinse the sink with disinfectant soap and throw away the bag that you lined the sink with while brining it so no other food comes into contact with where you cleaned the turkey.)  If you want to put dressing (edit later by Candee....use your favorite dressing recipe to make the dressing [don't cook it]  prior to stuffing the turkey) in the turkey do it now and close the legs together.  Otherwise, skip the dressing step.  Take real butter and put hunks of it and put it in between the breast skin and breast meat.  Get a roasting bag (very important) and put the bag into a large roasting pan, that already has a cup of water in the bottom.  Put the turkey BREAST SIDE DOWN inside the roasting bag.  Close the bag.  Follow the roasting directions. When it is done, puncture the bag and let all the juice from the roasted bird stay in the roasting pan.  Lift the bagged turkey to where you will carve it.  Don't leave it in the juice or it gets too greasy.  Some cooks take a heavy clean towel and wrap it around the bagged bird while it waits to be carved.  Be sure the towel doesn't smell like detergent or fabric softener or your bird will taste that way too.  Let someone else carve it.  You are going to make gravy... Turkey gravy.  You will need chicken broth, probably two containers of it (32 oz. boxes). Wondra flour (shaker box).  a 1/2 of a cup of corn starch that has been dissolved into two cups of COLD water and whisked with a whisk (or immersion blender). Have all of this ready.  Also, remember the boiled and cooked giblets that you have cooked on top of the stove?.  While the turkey was cooking whenever the giblets were all cooked they should have been allowed to cool and the giblets chopped into tiny pieces, the celery and onion pieces removed, and chopped giblets put back into the broth.  Into this cooled mixture whisk the 1/2 cup of corn starch that has been dissolved into the roasting pan and put into a container that you could pour from like the 4-cup glass measuring container or a glass pitcher or some such. Turn the frying pan on and begin to whisk it together as it thickens.  Add small amounts of chicken broth and keep Whisking as it thickens.  Turn the heat down and keep whisking as it thickens.  Add chicken broth or turkey juice.  If it gets too thin and you need to thicken add the Wondra flour by sprinkling (shaking) a small amount at a time but keep whisking so it doesn't get lumpy.  Add as much of the broth to get a nice gravy.  Never stop whisking until you shut it off.  Then reheat it right before serving.  Make a whole pan full as there is never enough gravy.  (WOW THIS WAS HARD TO PUT ALL OF THIS DOWN. ONLY FOR GRANDKIDS WOULD I MAKE MYSELF DO THIS... ugh!!!)

Original Durkee Green Bean Casserole

 

Ingredients

This uses cream of mushroom soup, but I usually use cream of chicken as I am not a fan of mushrooms.

I also prefer to use frozen green beans, but my family prefers canned green beans.  Works with either.

Amount	Measure	Ingredient	Features
16	ounces	green beans cut, drained
¾	cup	milk
1	can	cream of mushroom soup
⅛	teaspoon	black pepper	*
2.8	ounces	french fried onions Directions Preheat oven to 350℉ (180℃). In medium bowl, combine beans, milk, soup, pepper and ½ can onions. Pour into 1½ quart casserole. Bake, uncovered, at 350℉ (180℃) F for 30 minutes or until heated through. Top with remaining onions; bake uncovered 5 minutes or until onions are golden brown.

Diabetic Meal Chicken Alfredo Cauliflower "Rice" Bake

14 g Carbs

Serves 6

Hands On 25 min.  Total 1 hour

 Ingredients

6 1/2 cups cauliflower florets

4 T. Olive Oil

1 T dried basil, crushed

1/4 tsp. salt

1/4 tsp. black pepper

2 1/2 cups fresh baby spinach

2 cups chopped cooked chicken breasts

1 14.5 0z. jar light alfredo sauce

2 T. grated Parmesan cheese

1/2 cup panko

Fresh basil (optional)

Directions

1.  Preheat the oven to 400 degrees F.  Working in batches, place cauliflower in a food processor.  Cover and pulse 4-6 times or until cauliflower is crumbly and resembles rice.  (I skipped this step and bought fresh riced cauliflower from Trader Joes)

2.  Transfer cauliflower to a 3-qt. casserole dish.  Drizzle with 2 T. of the oil and sprinkle with dried basil, salt and pepper, toss to coat.  Bake 15 minutes.

3.  Stir spinach, chicken, and pasta sauce into cauliflower.  Sprinkle with cheese.  In a small bowl combine panko and the remaining 2 T. oil, sprinkle over cauliflower mixture.  Bake 20-25 minutes more or until the top is golden.  If desired, sprinkle with fresh basil.

Per Serving (1/4 cup each) CAL 279

FAT 16 g. (4 g. sat fat CHOL 58 mg)

Sodium 585 mg CARB 14 g (3 g. fiber 4 g sugars) PRO 20 g. Potassium 477mg.

This was published in the magazine What to Eat with Diabetes

Diabetic Meal Strawberry Mint Salad w/Goat Cheese and Chicken

 Ingredients

1 pound chicken cutlets

6 T olive oil

1/4 tsp. salt

1/2 tsp. pepper

3 T white wine vinegar

1 1/2 tsp honey

1 cup fresh mint leaves

10 cups mixed salad greens

2 1/2 cups strawberries sliced

4 oz. sugar snap pea pods, trimmed and thinly sliced

1/2 cup crumbled feta cheese (2 oz.)

1/2 cup toasted sliced almonds (optional)

Directions

1.  Brush chicken with 1 T. of the oil and sprinkle with 1/4 tsp. of the salt and 1/4 tsp. of the pepper.  Grill chicken, covered, over medium-high heat 4-6 minutes or until no longer pink, turning once.  Slice chicken.

2.  Meanwhile, for dressing, in a large bowl whisk together vinegar, shallot, honey, and the remaining 5 T. oil, 1/2 tsp. salt and 1/4 tsp. pepper.  Finely chop 1/4 cup mint; whisk into dressing.  reserve 2 T. of the dressing.  Tear or coarsely chop the remaining 3/4 cup mint, whisk into the remaining dressing in a bowl.  and mixed greens; toss to coat.

3.  Divide greens mixture among dinner bowls.  In a medium bowl combine chicken and the reserved 2 T. dressing; toss to coat.  divide chicken, strawberries, snap peas, cheese, and almonds among dinner bowls.  If desired top with additional mint.

Broiling Directions:  Preheat the broiler to high.  Place chicken on a large baking sheet.  Broil 3 to 4 inches from heat 8-12 minutes or until done (165 degrees F) turning once.

Per Serving:  (3 1/2 cups each) CAL 442

FAT 29 g (6 g sat. fat) CHOL 69 mg

Sodium 580 mg.  CARB 17 g (6 g fiber 8 g sugars)

PRO 30 g. Potassium 723 mg

This was published in What to Eat With Diabetes magazine.

Seafood Salad (Large) by Candee Chaplin

 10 packages of fake crab meat.  Chop this up with hand chopper till shredded.  Refrigerate over night.

Next day, open crab up, drain liquid if present and add ingredients below:

Juice of 1 small lemon

1 small tuna-sized can of real crab meat (drained)

1 large can of white albacore tuna drained.

Blend into crab - THEN

Cut into 1 inch cubs 6 stalks of fresh celery

Sliver 1 large red pepper

Tiny slice 1 bunch of green onions.  Put these ingredients together in zip lock bag.  Refrigerate til  assembly or add into seafood when ready for assembly  and serving.

Saute 6 or 8 fresh medium gulf shrimp in skillet peppering them with garlic and jalepeno seasoning to taste.  Let cool, then peel and chop in chunks (This can also be done the night before).  Add a tiny bit of salt and fake or real sugar over crab mixture to taste.

Add all ingredients above to seafood.

DRESSING:

1 cup of real mayonnaise

Real or fake sugar till mayo tastes sweet.

Add Dressing to seafood mix 

Serve and refrigerate after.

Suggestion:  Keep draining liquid off so it doesn't become sloppy.

Devilish Deviled Eggs by Candee Chaplin

 12 eggs boiled and peeled

Halve each egg

Remove each yolk to bowl 

Smash yolks in bowl with fork

Add light amount of salt, mustard, mayo, horseradish and sugar or equal to taste.

Mix for texture you want.  Fill eggs

Paprika on top if wanted.

Tips:  Use small amount of mustard, and non fresh (in a jar) horseradish.  Just enough mayo somisture isn't thin or runny.  Sugar lightly to taste.  Same with salt.

Mary's Fry Bread (Kitsap Indian Education Program)

When I was in 5th grade (if you want to know the year, ask Dwight as he cares about things like dates) I participated in the "Indian Education" program at my school.  Anyone with 1/32nd or more of Native American blood  could participate.  I just barely qualified, but it was a great experience.   We had a Port Orchard Potlatch and this recipe was printed in the program bulletin.  My mom was recently sorting through papers and such and came across it (complete with crayon scribbles all over it compliments, I'm sure of my sister.)  She was so pleased to have preserved this authentic fry bread recipe.  I wonder if she ever read it.  I challenge my daughters and nieces (the only ones who ever read this blog) to make it and let me know how it goes.  :)

Dissolve 3 packages of yeast with 1/2 cup of warm water.  Add 1 Tablespoon Sugar.  While this is dissolving melt 1 Tablespoon of margarine.  In a large pan, pour in 3 quarts of warm water and 2 large cans of evaporated milk and 1 1/2 cups of sugar; 2 Tablespoons salt.  Add flour and mix well to make a smooth batter.  Into this batter add dissolved yeast and mix well.  Add additional flour and knead until smooth and elastic.  Dough should not be sticky.  Let rise.  Can be fried at first rising.  Left-over dough can be stored in the refrigerator. 

This is exactly how this was typed into the Indian Education Program's bulletin.  I do not know what you do with the melted margarine or how much flour, so don't ask.  Lol.  However, if you experiment and figure it out, let me know. Kisses!

Stuffed Peppers (by Betty Crocker)

 Tatyana asked for my stuffed pepper recipe.  This was probably the recipe I used and it's most like mine except in the recipe posted online it says to use a can of organic tomato sauce and I prefer to use a can of diced Italian seasoned tomatoes.  Your choice.  Here's the recipe:

 Betty Crocker Kitchens 

Updated Jan 17, 2022

Ingredients

• 4large bell peppers (any color)
• 1lb lean (at least 80%) ground beef
• 2tablespoons chopped onion
• 1cup cooked rice
• 1teaspoon salt
• 1clove garlic, finely chopped
• 1can (15 oz) Muir Glen™ organic tomato sauce
• I prefer a can of Italian seasoned diced tomaotes.
• 3/4cup shredded mozzarella cheese (3 oz)
• Shredded cheese is added after removing the peppers from the oven. For extra cheese melt, feel free to pop the cheese-topped peppers back into the oven for a few minutes.

• Steps

• 1.  Heat Oven to 350 
• 2.  Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers. If necessary, cut thin slice from bottom of each pepper so they stand up straight. In 4-quart Dutch oven, add enough water to cover peppers. Heat to boiling; add peppers. Cook about 2 minutes; drain.
• 3.  In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in rice, salt, garlic and 1 cup of the tomato sauce; cook until hot.
• 4.  Stuff peppers with beef mixture. Stand peppers upright in ungreased 8-inch square glass baking dish. Pour remaining tomato sauce over peppers.
• 5.Cover tightly with foil. Bake 10 minutes. Uncover and bake about 15 minutes longer or until peppers are tender. Sprinkle with cheese.

• 
  

•