YUMMY..CINNAMON ROLL PANCAKES

Cinnamon Roll Pancakes

Yield: Eight 4-inch pancakes

Prep Time: 25 min

Cook Time: 10 min

Ingredients:

CINNAMON FILLING:
4 tablespoons (1/2 stick) unsalted butter, just melted (not boiling)
1/4 cup + 2 tablespoons packed light brown sugar
1/2 tablespoon ground cinnamon
CREAM CHEESE GLAZE:
4 tablespoons (1/2 stick) unsalted butter
2-ounces cream cheese, at room temperature
3/4 cup powdered sugar
1/2 teaspoon vanilla extract
PANCAKES:
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 large egg, lightly beaten
1 tablespoon canola or vegetable oil

Directions:

Prepare the cinnamon filling: In a medium bowl, stir together the butter, brown sugar and cinnamon. Scoop the filling into a quart-sized heavy zip baggie and set it aside (see *Tips below).
Prepare the glaze: In a small pan, heat the butter over low heat until melted. Turn off the heat and whisk in the cream cheese until it is almost smooth. Sift the powdered sugar into the pan, stir and add in vanilla extract. Set the pan aside while you make the pancakes.
Prepare the pancake batter: In a medium bowl, whisk together the flour, baking powder and salt. Whisk in the milk, egg and oil, just until the batter is moistened (a few small lumps are fine).
Cook the pancakes: Heat a large, nonstick skillet over medium-heat and spray with nonstick spray. Use an ice cream scoop (or 1/3 cup measuring cup) to add the batter to the pan. Use the bottom of the scoop or cup to spread the batter into a circle (about 4-inches in diameter). Reduce the heat to medium low. Snip the corner of your baggie of cinnamon filling and squeeze the filling into the open corner. When your pancake begins to form bubbles, add the filling. Starting at the center of the pancake, squeeze the filling on top of the pancake batter in a swirl (just as you see in a regular cinnamon roll). Cook the pancake 2 to 3 minutes, or until the bubbles begin popping on top of the pancake and it's golden brown on the bottom. Slide a thin, wide metal spatula underneath the pancake and gently but quickly flip it over. Cook an additional 2 to 3 minutes, until the other side is golden as well. When you flip the pancake onto a plate, you will see that the cinnamon filling has created a crater-swirl of cinnamon. Wipe out the pan with a paper towel, and repeat with the remaining pancake batter and cinnamon filling. Re-warm the glaze briefly, if needed. Serve pancakes topped with a drizzle of glaze.

Tips:

*Quick and easy tip: Use a boxed pancake mix as the base for this recipe.
*Tips for the cinnamon filling: Before swirling, open up the baggie again and give it a good stir to re-incorporate any butter that may have separated from the sugar. You want the mixture to thicken a bit- it's best when it's similar to the squeezing texture of a tube of toothpaste, which will happen if you leave it at room temperature for several minutes. Don't try to use the filling for the pancake swirl unless it has thickened as it will be too runny to make a solid swirl.
*Keep the heat low or your pancakes might cook up too quickly. Don't flip them until you see those bubbles starting to pop on top. Flip them with a wide spatula so you can grasp the whole thing without batter and filling dripping all over the place!

Refreshing Flavored Water

Refreshing Flavored Water:
Ingredients


1 small  cucumber, cleaned and sliced
1/4 medium honeydew melon, peeled, seeded, and sliced
Fresh Mint Leaves

Place cucumber, honeydew melon, and mint leaves in a large pitcher. Fill pitcher with water. Cover and chill for at least 4 hours or up to 3 days. Strain mixture; discard solids. Pour water into tall glasses over ice. If desired, garnish with additional fresh mint.



Nutrition information

Per serving: Calories 16, Total Fat 0 g, Saturated Fat 0 g, Carbohydrate 4 g, Fiber 0 g, Protein 0

BALSAMIC GRILLED VEGETABLES

Balsamic Grilled Vegetables
Ingredients

For the Balsamic glaze:

1 1/2 cups balsamic vinegar, preferably aged

1 tablespoons brown sugar

2 tablespoons honey



1/2 cup balsamic vinegar, preferably aged

1/4 cup extra-virgin olive oil

1 tablespoon sea salt

1 tablespoon freshly ground black pepper

1 teaspoon granulated garlic

3 (9 to 12-inch) carrots, sliced lengthwise, 1/4-inch thick

2 celery roots, trimmed and cut in 1/4-inch slices

3 large red onions, cut into rounds, 3/8-inch thick

2 (7 to 8-inch) zucchini, sliced lengthwise, 1/4-inch thick

4 (4-inch), crooked neck squash, sliced lengthwise, 1/4-inch thick



Oil, for brushing grill

Directions

For the Balsamic glaze:



In a medium saute pan over medium heat, add vinegar, sugar, and honey. Let simmer for 15 to 20 minutes or until reduced by half. Keep warm for glazing on grill.





In a 1 gallon re-sealable bag, add the balsamic vinegar, olive oil, sea salt, pepper, and garlic and mix until combined. Next, add the carrots, celery root and onions, remove excess air. Allow to marinate for 30 minutes. Then add the zucchini and squash and allow to marinate for 10 more minutes.





Preheat grill to medium-high.





Brush grill with oil. Add onions, carrots and celery root. Cook on both sides for 3 to 5 minutes brushing with balsamic glaze. Mark and brown evenly on both sides. Remove to holding pan and cover with aluminum foil. Add squash and zucchini to grill, brush with glaze and cook for 2 minutes per side, until marked and evenly brown. Remove to holding pan, and cover until service.





Drizzle veggies with remaining glaze and serve on a warm platter

FRESH LAYERED FRUIT SALAD

Fresh Layered Fruit Salad:
Ingredients


2 cups sliced fresh peaches

2 cups fresh blueberries

2 cups sliced fresh strawberries

2 cups halved green grapes

1 (8 ounce) package reduced fat cream cheese

1/2 cup confectioners' sugar1 (8 ounce) container frozen reduced-fat frozen whipped topping, thawed

1/4 cup chopped pecans

Directions

1.In a 2-1/2-qt. glass bowl, layer the fruits in the order listed. In a mixing bowl, beat the cream cheese and confectioners' sugar until smooth; fold in whipped topping. Spoon over fruit. Refrigerate until serving. Sprinkle with pecans.

GRILLED FRIES WITH SPECIAL SAUCE

GRILLED FRIES WITH SPECIAL SAUCE:
Ingredients


1 cup mayonnaise

2 cloves garlic, smashed to a paste

1 teaspoon finely grated orange zest

1/2 teaspoon finely grated fresh lemon zest, Meyer lemons, preferred

1 1/2 teaspoons finely chopped fresh thyme leaves

1/4 teaspoon smoked paprika

1 tablespoon honey

Kosher salt and freshly ground black pepper

6 russet potatoes, scrubbed

1/4 cup canola oil

1 1/2 teaspoons finely chopped fresh thyme leaves

Directions

In a small bowl, whisk together the mayonnaise, garlic, zests, thyme, paprika, honey and season with salt and pepper, to taste. Cover and refrigerate for at least 30 minutes before serving.



Put the potatoes in a pot of cold water, add 2 tablespoons of salt and cook over medium heat until the potatoes are tender, but still firm, about 10 minutes. Drain, let cool and cut each potato lengthwise into 8 slices.



Heat the grill to medium. Brush the potatoes with the oil and season with salt and pepper, to taste. Grill until golden brown and cooked through, about 2 to 3 minutes per side. Transfer to a serving platter or bowl and serve with the mayonnaise.



.

Moist Delish Pineapple Pecan Cake

Ingredients


- 1 1/2 c sugar

- 2 c flour

- 1/2 tsp salt

- 2 eggs

- 1 tsp baking soda

- 1 lg (18 oz. can), crushed pineapple in its own juice (

including juice) - 1 c brown sugar

- 1 c chopped pecans

- 1 c evaporated milk

- 1/2 c sugar

- 1 stk margarine

- 1 tsp vanilla



Directions

1. Mix the sugar, flour, salt, soda, eggs and pineapple together and pour into a 9 x 13" pan. Sprinkle the top with one cup brown sugar and one cup chopped pecans. Bake at 350 degrees for 45 minutes.



2. Cook the following ingredients until mixture comes to a rolling boil: 1 c. evaporated milk, 1/2 c. sugar, 1 stick margarine, and the tsp. of vanilla.



3. AFTER THE CAKE HAS BAKED AND RIGHT OUT OF THE OVEN, pour the cooked milk mixture over the entire cake. This is so delicious!!! Should be kept refrigerated.

MARSHMALLOW CARAMEL POPCORN..OH SOOO GOOD!!!

MARSHMALLOW CARAMEL POPCORN:

• 1 package microwave popcorn popped
• 1/2 cup butter
• 1 cup brown sugar
• 2 Tbsp. light corn syrup or honey
• 1/2 tsp. vanilla
• 12 large marshmallows 
• Instructions

1. Pop popcorn until done, remove any unpopped kernels.
2. Melt butter in a medium saucepan over low heat.
3. Add brown sugar, corn syrup, vanilla and marshmallows.
4. Turn heat to medium and stir until marshmallows are melted and mixture is smooth.
5. Pour over popcorn and stir in until popcorn is evenly coated.
6. Store in an airtight container.