Lemon Oven Baked Rolls

12 Rhodes dinner rolls, thawed but still cold
zest of 1 lemon
1/2 cup sugar
3 tablespoons butter, melted

Glaze:
1/2 cup powdered sugar
1 Tbsp lemon juice

Directions:

1. Cut rolls in half and place in a greased 9×13″ pan.

2. Drizzle with the melted butter.

3. Mix lemon zest and sugar together in a small bowl. Sprinkle HALF of the lemon sugar mixture over the rolls. Cover and let raise till doubled.

4. Sprinkle remaining sugar mixture on top. Bake at 350 for about 20-25 minutes. Remove from pan.

5. Combine glaze ingredients. Drizzle over rolls while still warm.

Joey's Favorite Bar Cookie

      1 cup graham cracker crumbs

1 cup semisweet chocolate chips

1 cup chopped walnuts

1 cup shredded coconut

1/4 cup butter, melted

1 (14-ounce) can sweetened condensed milk

Preheat oven to 350 degrees and lightly grease a 9 x 9 inch baking pan. In a medium bowl, combine graham crackers, chocolate chips, walnuts, and coconut. Pour melted butter over the dry ingredients and stir. Press into prepared baking pan. Drizzle the condensed milk over the top. Bake for 25 - 30 minutes, until lightly colored on top. Let cool before cutting into bars.

Low Carb Egg Muffins

Makes 6 muffins

Ingredients

• 6 eggs
• 2 cups fresh spinach
• 1 tbs. extra virgin olive oil
• 1 tbs. onion, finely diced
• 1 garlic clove, minced
• 4 slices of bacon, cooked and chopped into small pieces
• 1 cup reduced fat cheddar cheese, shredded
• 1 tbs. milk
• 1/2 tsp. salt (or to taste)
• 1/2 tsp. pepper (or to taste)

Instructions

1. Preheat oven to 350 degrees. In a sauté pan, heat olive oil. Add onion and garlic and cook for about 1-2 minutes. Add spinach and cook until wilted, about 2-3 more minutes. Sprinkle with a little salt and pepper. Mix in the chopped bacon. Remove from the heat.
2. In a bowl, whisk together the eggs, milk, and the cheese. Season with the salt and pepper. Add the spinach and bacon mixture and stir until well-combined.
3. Either use a silicone muffin pan or lightly spray some muffin liners in a muffin pan with non-stick spray. Evenly distribute the egg mixture amongst each muffin tin (I filled mine about ¾ of the way). Bake for about 25 minutes or until the tops of the muffins have turned a very light golden brown.

Notes

For additional flavor, you can also add some red pepper flakes or some garlic powder to the egg mixture!

Oven Roasted Cabbage

Ingredients

1 tablespoon plus 2 more tablespoons extra-virgin olive oil
1 medium head green cabbage, cut into 1-inch-thick rounds
Coarse salt and ground pepper
1 teaspoon caraway or fennel seeds

Directions

Preheat oven to 400 degrees. Brush a rimmed baking sheet with 1 tablespoon extra-virgin olive oil. Place 1 medium head green cabbage, cut into 1-inch-thick rounds, in a single layer on sheet and brush with 2 tablespoons oil. Season with coarse salt and ground pepper and sprinkle with 1 teaspoon caraway or fennel seeds. Roast until cabbage is tender and edges are golden, 40 to 45 minutes.

Simply Cheesy Vegetable Soup

2 Tablespoons butter

1/2 cup chopped onion

1 cup finely chopped carrot

1 celery stick, finely chopped (feel free to add more celery if you like celery; I don't, so I don't add much)

1 Tablespoon minced garlic

4 cups chicken broth (I usually use a mixture of low-sodium chicken broth and broth made with chicken soup base because it gives it such nice flavor)

2 large baking potatoes, peeled and chopped

1 Tablespoon flour

1/2 cup water

2/3 cup milk

2 cups chopped broccoli

2 heaping cups shredded cheddar cheese

Melt the butter in a large soup pot.  Add onions, carrots, and celery and saute over medium heat until tender.  Add garlic and cook 1 or 2 additional minutes.  Add chicken broth and potatoes, bring to a boil, and cook until potatoes are tender.  Mix flour with water, add, and simmer until soup is slightly thickened.  Add milk and broccoli and cook until broccoli is just tender and soup is heated through.  Stir in cheese, allow to melt, and serve.

Impossible Pumpkin Pie Cupcakes

Impossible Pumpkin Pie Cupcakes
2/3 cup all purpose flour
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 tsp pumpkin pie spice
1 15-oz can pumpkin puree
1/2 cup sugar
1/4 cup brown sugar
2 large eggs
1 tsp vanilla extract
3/4 cup half and half (or evaporated milk)

Preheat the oven to 350F. Line a 12-cup muffin tin with paper or silicone liners.
In a medium bowl, whisk together flour, baking powder, baking soda, salt and pumpkin pie spice
In a large bowl, whisk together pumpkin puree, sugar, brown sugar, eggs, vanilla and half and half until well combined. Add in dry ingredients and whisk until no streaks of flour remain and batter is smooth.
Fill each muffin cup with approximately 1/3 cup of batter.
Bake for 20 minutes. Cool cupcakes in pan. They will sink as they cool.
Chill cupcakes before serving. Top with lightly sweetened whipped cream.

Slow Cooker Pumpkin Spice Lattes

Ingredients

• 4 cups espresso or very strong coffee
• 1/2 gallon (8 cups) milk--1% or 2% recommended
• 3/4 cup canned pumpkin (plain, not flavored)
• 3/4 cup maple syrup
• 2 tablespoons vanilla
• 1 tablespoon + 1 teaspoon pumpkin pie spice 

Directions

Combine all ingredients in a slow cooker, cook on high for 2-3 hours. May also be cooked on low on the stove top.
A few tips and substitutions:
--To brew espresso strength coffee, in a drip coffeemaker use 1 cup ground coffee to 4 measuring cups of water.
--For an iced latte, after cooking to mull the flavors, chill in refrigerator and serve over ice.
--To make it caffeine-free, substitute decaf coffee or espresso.
--To make it sugar free, substitute your favorite sugar substitute for the maple syrup.
--Don't like maple? Substitute brown sugar for the maple syrup.
--Spike it with a shot of rum in each glass before adding the hot latte mixture.
--Top with whipped cream. Homemade tastes the best, but it's fast and easy to spray out of a can when you have lots of guests. Sprinkle top with cinnamon or nutmeg, garnish with a cinnamon stick. (all of these are optional)
--Have leftovers? Refrigerate the leftovers and reheat them later. You can even reheat these latte's a cup at a time in the microwave.
--To make Spiced Mocha Lattes. Same recipe, except omit the pumpkin, add 1 cup cocoa powder (or more, to taste