Yummy Cinnamon Roll Waffles

I’ve made pizza, sandwiches and muffins in a waffle maker. Why not make cinnamon roll waffles! IDEA: Slice them into sticks, pour a little syrup into the bottom of a wide mouth cup, place the sticks in with just the tips touching the syrup and you’ve got a nice dippers for the kids or you can serve them up this way for a buffet. Want to add another layer of flavor? How about CINNAMON CREAM CHEESE BUTTER!
Cinnamon Roll Waffles Recipe
Ingredients
1   can of store bought cinnamon rolls with cream cheese frosting
Directions
Spray waffles iron with cooking spray, place 4 cinnamon rolls on a PREHEATED waffle iron and close to cook.

Cook until light goes off ( WARNING!!! TIME DOES VARY FROM WAFFLE MAKER TO WAFFLE MAKER - WATCH THE WAFFLES - DON’T RELY ONLY ON THE LIGHT! YOURS MAY BE DONE BEFORE THE LIGHT GOES OFF!) and the waffles are cooked through. Make sure you close the waffle maker completely. I locked it closed so the waffle maker would smash the cinnamon rolls..
Cream Cheese Syrup Recipe
cream cheese frosting (from cinnamon roll can)
1 tablespoon corn syrup

1 tablespoon water
Directions
Mix together the frosting and the corn syrup. Add water 1 tablespoon at a time until the syrup reaches the desired consistency. Drizzle over hot waffles.

TWO TIMIN' PASTA BAKE

Timin’ Pasta

Have you ever eaten at an Italian restaurant and found yourself torn between pasta with alfredo or marinara?! Ummm…me?! Not so much. I’m a marinara girl all the way, but every now and then I like a little alfredo in my life. I love this pasta because it combines the best of both worlds and ohmiword…it.is.GOOD. This little pasta bake required all of no time to prep, but tasted like I spent hours in the kitchen.

TWO TIMIN’ PASTA BAKE

1 box penne pasta

1 (15 oz.) jar Alfredo sauce

1 (24oz.) jar Marinara sauce

2 cups shredded mozzarella cheese

1 cup shredded parmesan cheese

Cook pasta according to directions and drain. Mix the sauces together in a large bowl.

Add the mozzarella and stir to combine. Then toss in the penne and toss to coat.

Pour pasta into 9x13 baking dish and cook on 350 for 20-25 minutes or until bubbly. Remove from oven and sprinkle with shredded parmesan cheese and bake for another 5 minutes.

SO yum!!! We paired ours with a few slices of fresh garlic bread and it was definitely reminiscent of being in a restaurant….with naked kids running through the dining room & chasing each other with legos. Wow. TMI. If you’re looking for an easy weeknight dinner that’s full of flavor, then this is it!!!!

HOMEMADE PRETZEL ROLLS

Pretzel Rolls


The Dough

6 - 7 1/2 cups unbleached, all-purpose flour

1 teaspoon salt

3 tablespoons canola oil

2 teaspoons active dry yeast

2 1/2 cups milk, slightly warmed

1 cup water, slightly warmed



Coarse sea salt for sprinkling



The "Bath"

7 cups water

1 tablespoon salt

4 tablespoons baking soda



In a small container, mix yeast with warmed milk and let rest for 10 minutes.Whisk 5 3/4 cups of flour and teaspoon of salt in a large bowl.



Add canola oil and warmed water to yeast mixture. Pour into bowl with flour and salt. Knead in the bowl until dough is mostly smooth. Only add more flour if your dough cannot be easily handled. The dough will be somewhat stiff. Cover the bowl with a dish towel and put in a warm place to rise for one hour.



Punch down dough and knead in bowl for one minute. Cut dough into 15 pieces. (Cut more pieces if you would like smaller size rolls.) Form balls by pulling the dough under. Place on a well-greased surface. Let the dough balls rise for 15 minutes.



While the dough balls are rising, preheat the oven to 400 degrees and get the pretzel "bath" ready. In a large pot, bring water, salt, and baking soda to a rolling boil. Plunge three dough balls into the water and let them "poach" for 1 minute total. Using a slotted spoon, transfer them to a well-greased baking sheet. With a serrated knife, cut 2-3 lines across each roll and sprinkle with coarse sea salt. Bake for 20 to 25 minutes, or until pretzels are a rich brown. These are best eaten the same day they are made.   ENJOY!!!

A Great Fat Free Salad Dressing

Great Fat Free Salad Dressing:

1/2  c. red wine vinegar
1/2  tsp. salt
1/4  tsp. freshly ground black pepper
1  T. sugar
2  cloves garlic, minced
2  tsp. Worcestershire sauce
1  tsp.  Dijon mustard
1  T.  fresh lemon juice
1  cup water

Mix well and refrigerate in a lightly covered jar...Makes 2 Cups.

ALMOND - AVOCADO TOSSED SALAD

ALMOND - AVOCADO TOSSED SALAD


Ingredients

•3 cups torn iceberg lettuce

•3 cups torn leaf lettuce

•2-1/2 cups fresh baby spinach

•2 medium ripe avocados, peeled and chopped

•1 can (11 ounces) mandarin oranges, drained

•1 small cucumber, halved lengthwise, seeded and sliced

•1 small sweet red pepper, chopped

•1/2 cup honey-roasted almonds

•1/2 cup red wine vinaigrette or vinaigrette of your choice

Directions

•In a large salad bowl, combine the first seven ingredients. Sprinkle

with almonds. Drizzle with vinaigrette and toss to coat. Serve

immediately. Yield: 14 servings.

Healthy White Bean Sausage & Spinach Soup

Healthy White Bean Sausage & Spinach Soup:

.1 tablespoon olive oil 1 14-oz. turkey kielbasa or other smoked sausage, cut into 2-inch pieces 1 onion, finely chopped 2 cloves garlic, finely chopped 3 cups low-sodium chicken broth 2 15-oz. cans cannellini beans, rinsed and drained 4 cups baby spinach Salt and pepper Preparation

1. In a pot, warm olive oil over medium heat. Add sausage and cook, stirring, until browned all over, about 5 minutes. Transfer to a paper towel-lined plate. Discard all but 1 Tbsp. of fat from pot. Add onion and garlic, and cook, stirring often, until soft, about 3 minutes.

2. Return sausage to pot and add chicken broth, 3 cups water and beans. Bring to a boil, reduce heat to low and simmer for 15 minutes. Stir in spinach until wilted, 1 to 2 minutes. Season with salt and pepper and serve hot.

Potatoes, Zucchini & Red Bell Pepper Bake

Ingredients


2 medium zucchini, quartered and cut into large pieces

4 medium potatoes, peeled and cut into large chunks

1 medium red bell pepper, seeded and chopped

1 clove garlic, sliced

1/2 cup dry bread crumbs

1/4 cup olive oil

paprika to taste

salt to taste

ground black pepper to taste

Directions

Preheat oven to 400 degrees F

In a medium baking pan, toss together the zucchini, potatoes, red bell pepper, garlic, bread crumbs, and olive oil. Season with paprika, salt, and pepper.

Bake 1 hour in the preheated oven, stirring occasionally, until potatoes are tender and lightly brown.