Cinnabon Rolls in the Breadmaker

Dough (2 lbs)
1 cup whole milk (or substitute powdered milk and extra water)
1/2 tablespoons salt
1 beaten egg
4 tablespoons melted butter
4 tablespoons water
1 small box (3.4 ounce) instant vanilla pudding
4 cups bread flour
2 tablespoons sugar
2½ tablespoons yeast

Filling
½ cup softened butter (or margarine)
1 cup brown sugar
1 tablespoon cinnamon

Icing
8 ounces (2 sticks) butter or margarine
8 ounces (1 package) cream cheese
16 ounces powdered sugar
1 teaspoon lemon juice
2 teaspoons vanilla extract

First, take the butter and cream cheese you will use for the Icing out of the fridge and set it aside so it can soften.
For the dough -
Toss all the ingredients into your bread machine and set it to its 'dough' setting. You do not want it to cook, just mix and rise. This takes about 1½ hours so while this is going you can get your filling and icing mixed together.
Filling -
Mix all ingredients very well. Make sure you don't have too many brown sugar lumps. Set aside.
Icing -
Mix butter and cream cheese in mixer until thoroughly combined. Add your powdered sugar and mix for another 12 minutes. Yes, that's right. 12 minutes. I don't know why this is important but the reviews I read on this particular icing said it was necessary and my icing turned out perfect so there ya go. When 12 minutes are almost up add your lemon juice and vanilla extract.

When your dough is ready dump it out on a floured counter. Punch it down and kneed it for a few seconds. With a rolling pin and make an 18 inch by 12 inch rectangle. Spread your filling all over it going to the very edge. Then, roll up your pastry tightly. Slice with thread into ½- to 1-inch rolls. Repeat this step over and over again, putting each cinnamon roll into a greased dish with sides. You can squish them beside each other but don't over-stuff. We had to use a round cake pan and a large rectangular pan (11x15?). These dimensions will make about 15 good-sized rolls, or make the dough longer and narrower (10x24) for more medium-sized rolls.

Set your oven to 'warm' and put your roll filled dishes inside. When the oven is warmed turn it off and let your rolls sit for 30 minutes to rise. After 30 minutes remove them, preheat your oven to 350 and cook your cinnamon rolls for 15 minutes. Pay close attention. When they are a golden brown take them out. Cool for a few minutes and ice.

If freezing, freeze the rolls before they are iced. I put some icing into three Ziploc baggies. When we're ready to pull some cinnamon rolls out of the freezer I will also take out a baggie. When rolls and icing are thawed, cut a corner off the baggie and squeeze it onto the rolls.

Blackberry Chicken

2 tablespoons plus ½ cup fresh blackberries, divided
½ cup reduced-sodium chicken broth, divided
2 tablespoons brown sugar
2 tablespoons white wine vinegar
1 teaspoon olive oil
2 garlic cloves, minced
¾ teaspoon paprika, divided
¼ teaspoon ground cumin
6 boneless skinless chicken breast halves (5 ounces each)
4½ teaspoons minced fresh thyme
½ teaspoon salt
¼ teaspoon pepper
2 teaspoons cornstarch

In a small bowl, mash 2 tablespoons berries. Add ¼ cup broth, brown sugar, vinegar, oil, garlic, ¼ teaspoon paprika and cumin.

Place chicken in an 11-in. x 7-in. x 2-in. baking dish coated with cooking spray; pour broth mixture over the top. Sprinkle with thyme, salt, pepper and remaining paprika.

Bake, uncovered, at 375° for 20-25 minutes or until chicken juices run clear, basting occasionally with pan juices. Remove chicken and keep warm.

Skim fat from pan drippings. In a small saucepan, combine cornstarch and remaining broth until smooth. Gradually stir in drippings. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with chicken; sprinkle with remaining blackberries. Yield: 6 servings.

Squash and Pepper Medley

Source: Curves Member Guide
Prep Time: 30 minutes

1 pound zucchini or yellow squash
1 red bell pepper
2 tablespoons olive oil
2 tablespoons minced fresh chives
½ teaspoon salt
¼ teaspoon black pepper
juice of 1 lemon
¼ cup grated parmesan cheese

Cut squash and pepper into julienne strips. Heat olive oil in skillet. Add chives and saute briefly. Add squash and pepper to skillet, with salt and pepper, and saute 4 minutes. Remove from heat. Pour over lemon juice and parmesan cheese and toss to coat well.
Makes 4 servings.

Nutrition facts per serving: calories: 115, fat 9 g, saturated fat 2.5 g, protein 3 g, carbohydrates 6 g, fiber 1 g, cholesterol 6 mg, sodium 376 mg

Slice 'n' Bake Lemon Gems

¾ cup butter, softened
½ cup confectioners' sugar
1 tablespoon grated lemon peel
1 cup all-purpose flour
½ cup cornstarch
¼ cup colored nonpareils

LEMON ICING:
1 cup confectioners' sugar
2 tablespoons lemon juice
½ teaspoon grated lemon peel

In a small mixing bowl, cream butter and confectioners’ sugar until light and fluffy. Beat in lemon peel. Combine flour and cornstarch; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle.

Shape into a 1-3/4-inch-diameter roll; roll in non-pareils. Wrap in plastic wrap. Refrigerate for 2-3 hours or until firm.

Unwrap and cut into ¼-inch slices. Place 1 inch apart on ungreased baking sheets. Bake at 375º for 9-11 minutes or until set and edges are lightly browned. Cool for 1 minute before removing to wire racks to cool completely.

In a small bowl, combine icing ingredients. Spread over cookies. These are basically lemon shortbread cookies. Yield: 28 cookies.

Nutrition Facts: 1 cookie equals 102 calories, 5 g fat (3 g saturated fat) 13 mg cholesterol, 35 mg sodium, 13 g carbohydrate, trace fiber, 1 g protein.

Oatmeal S'more Cookies

1/2 cup butter, softened
1/2 cup shortening
1 cup packed brown sugar
1/2 cup sugar
2 eggs
1-1/2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1-1/2 cups old-fashioned oats
1 cup (6 ounces) semisweet chocolate chips
1 cup miniature marshmallows

In a large mixing bowl, cream the butter, shortening and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture. Stir in the oats, chocolate chips and marshmallows.

Drop by heaping teaspoonfuls 2 inches apart onto greased baking sheets. Bake at 350° for 9-11 minutes or until golden brown. Cool for 1-2 minutes before removing from pans to wire racks to cool completely. [Note from Jessica: Don't wait long to remove from pans as the marshmallows make them stick.] Yield: about 6 dozen.

Pesto Pork Roast

1/4 cup plus 2 tablespoons olive oil, divided

2 cups loosely packed basil leaves (or 1 tablespoon dried basil)

1/2 cup grated Parmesan cheese

4 garlic cloves, peeled

12 plum tomatoes

1-1/2 teaspoons pepper, divided

1 teaspoon kosher salt, divided

1 boneless pork loin roast (3-4 pounds)

1 package (16 ounces) linguini noodles

For pesto, in a blender, combine 1/4 cup oil, basil, Parmesan cheese and garlic. Cover and process until blended. Remove 2 tablespoons pesto to a small bowl; stir in remaining oil and set aside.

Cut each tomato into four slices; place in a greased shallow roasting pan or slow cooker. Sprinkle with 1 teaspoon pepper and 1/2 teaspoon salt. Sprinkle remaining pepper and salt over roast; place over tomato slices. Spread remaining pesto over roast.

Bake, uncovered, at 350° for 1-1/2 to 2 hours or until a meat thermometer reads 160°; or cook in slow cooker for 6 to 8 hours on low. Remove roast and keep warm. Let stand for 10 minutes before slicing.

Cook noodles according to package directions; drain and place in a large bowl. With a slotted spoon, add tomatoes to noodles; add reserved pesto and toss to coat. Serve with pork. Yield: 6-8 servings.

Chicken Pesto Rolls

2 tubes (10-count each) buttermilk biscuits
2 tablespoons pesto sauce
1 (8-ounce) package cream cheese, softened
1½ cups rotisserie chicken, shredded
3 tablespoons roasted red peppers, chopped
2 tablespoons black olives, chopped
Fresh Parmesan cheese
Marinara or Alfredo sauce

Lay biscuits on floured countertop (or cookie sheet) to form a 9x11-inch rectangle. (4 biscuits down, 5 across.) Using flour as needed, press biscuits together well to form one solid layer of dough.

Blend pesto into the cream cheese and spread mixture over entire surface of dough. Distribute chicken evenly over pesto cream. Sprinkle chopped peppers and olives over chicken.

Carefully roll up from the long end and gently compact as you go. With seam side down, slice into 12 equal sections. Place slices, on their sides, into greased 11x7-inch pan. Drizzle lightly with sauce and sprinkly with cheese.

Bake for 25-30 minutes at 375 degrees. Check middle rolls for doneness of bread.

Lemon-Garlic Shrimp & Vegetables

4 teaspoons extra-virgin olive oil, divided
2 large red bell peppers, diced
2 pounds asparagus, trimmed and cut into 1-inch lengths
2 teaspoons freshly grated lemon zest
½ teaspoon salt, divided
5 cloves garlic, minced
1 pound raw shrimp (26-30 per pound), peeled and deveined
1 cup reduced-sodium chicken broth
1 teaspoon cornstarch
2 tablespoons lemon juice
2 tablespoons chopped fresh parsley


Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add bell peppers, asparagus, lemon zest and 1/4 teaspoon salt and cook, stirring occasionally, until just beginning to soften, about 6 minutes. Transfer the vegetables to a bowl; cover to keep warm.


Add the remaining 2 teaspoons oil and garlic to the pan and cook, stirring, until fragrant, about 30 seconds. Add shrimp and cook, stirring, for 1 minute. Whisk broth and cornstarch in a small bowl until smooth and add to the pan along with the remaining 1/4 teaspoon salt. Cook, stirring, until the sauce has thickened slightly and the shrimp are pink and just cooked through, about 2 minutes more. Remove from the heat. Stir in lemon juice and parsley. Serve the shrimp and sauce over the vegetables.

Makes 4 large servings.