Rendezvous Under the Stars

Now that I have your attention with my title...I will let you know that this was the title of a cooking class Chris and I took a couple of weeks ago.  Cooking classes are favorite date nights for us.  The class we took will be the topic of this post and I will be posting all of the recipes we made that night.

The class is held on the covered patio behind the Chopping Block in Lincoln Square.  This was the third time we have been out on the patio but the first time it was a hands on class.  The chefs at the Chopping Block are great.  We had taken classes with both of them before.  They are all talented but don't take themselves too seriously.  They also offer tips that I use at home all the time. 

I showed my Mom the orange slicing technique I learned in this class just yesterday...we took an orange and cut off a small piece at the top and at the bottom.  Lay the orange on one of the flat surfaces and using a sharp knife, slice the peel and the pith off of the orange (have I mentioned I HATE pith?).  Once all of the peel is gone, use the knife to cut out the segments one by one.  It's a little messy but it's really cool; when you're done, all you have left in your hand is the little membrane that is between each orange segment.

We also met a lovely couple in class.  They were kitchen novices but were eager to learn and I am sure will be kitchen wizards in no time!

Barbecued Chicken Pizza

I am adding this to my pizza repertoire.  I think I will use a purple onion.  I like they way they taste with chicken and barbecue sauce.  I will also use a combo of Cheddar and mozzarella...it will add color and flavor.  Finally if I am working with fresh pizza dough, I will par bake the crust for 10 to 15 minutes.  It will ensure a crispier crust.

1 medium onion, halved and thinly sliced
1 small green pepper, julienned
1 small sweet red pepper, julienned
2 tbsp. vegetable oil
1 pizza crust
1 C. barbecue sauce
2 C. shredded cooked chicken
2 C. shredded Cheddar cheese


In a large skillet, saute onion and peppers in oil until tender, set aside.  Prepare pizza dough and press into 12 inch pizza pan.  Spread barbecue sauce to within 1 inch of the edges.

Layer with chicken, onion mixture and cheese.  Bake at 450 degrees for 18 to 22 minutes or until cheese is melted and crust is golden brown.

Flank Steak with Horseradish Sauce

We're big fans of flank steak at our house.  I wish it wasn't so darn expensive.  I will have to watch the sales because I plan to try this.  I also love horseradish and will most likely use this sauce with other beef recipes  as well.

1lb. beef flank steak
3 tbsp. lemon juice
2 tbsp. Dijon mustard
2 tbsp. Worcestershire sauce
2 garlic cloves, minced
1/8 tsp. hot pepper sauce

Horseradish sauce
1/4 C. fat free mayonnaise
1/4 C. reduced fat sour cream
1 tbsp. Dijon mustard
2 green onions, finely chopped
2 tsp. prepared horseradish

Using a sharp knife, score the surface of the steak with shallow diagonal cuts at 1 inch intervals, making diamond shapes,  Repeat on the other side.  In a large resealable plastic bag, combine the next five ingredients.  Add steak.  Seal bag and turn to coat; refrigerate for 8 hours or overnight.  Combine the sauce ingredients in a small bowl.  Cover and refrigerate.

Drain and discard the marinade.  Grill steak over medium hot heat for 7 to 9 minutes on each side or until meat reaches desired doneness.  Thinly slice meat across the grain.  Serve with sauce.

Golden Oven Omelet

I may have to host a brunch someday so I thought this might be a good main dish for a brunch.  It can be pretty versatile by adding veggies and cheese or meat.  I think the possibilities are endless and I might even be able to sell breakfast as dinner somtime.

1/4 C. butter or margarine, melted
18 eggs
1 C. milk
1 C. sour cream
2 tsp. salt
1 medium onion, chopped

Pour butter into a 13x9 inch baking dish.  In a mixing bowl, beat eggs, milk, sour cream, onions and salt until smooth.  Pour into pan.  Bake, uncovered, at 325 degrees for 30 to 35 minutes or until a knife inserted near the center comes out clean.  Let stand 5 minutes, then serve.  Makes 12 servings.

Lemon Thyme Bread

I like making bread.  I love the way it makes my house smell.  I love to eat a piece warm from the oven.  I am hoping to harvest the last of my herbs this weekend.  Mother Nature hopefully won't freeze them out this week.  I can bring in some thyme and give this recipe a whirl!

1/2 C. butter, softened
3/4 C. sugar
1 egg
1/2 C. buttermilk
1/2 C. sour cream
1 3/4 C. flour
2 tbsp. minced fresh thyme
1 tbsp. grated lemon peel
1/2 tsp baking powder
1/4 tsp. salt
Confectioner's sugar

In a large bowl, cream butter and sugar until light and fluffy.  Beat in egg.  Combine buttermilk and sour cream.  Combine the flour, thyme, lemon peel, baking soda and salt; add to the creamed mixture alternately with the buttermilk mixture, mixing well after each addition.

Transfer to a greased 8x4 inch loaf pan.  Bake at 350 degrees for 40 to 50 minutes or until a toothpick inserted near the center comes out clean.  Cool for 10 minutes before removing from pan to a wire rack.  Cool completely; sprinkle with confectioner's sugar.

Red Pepper and Feta Dip

I have really learned to like red peppers.  They used to give me terrible indigestion but when they are roasted it's much better.  This would be a great appetizer for a party and yummy with pita chips or veggies.

1 8oz. pkg. cream cheese, softened
1 tbsp. 2% milk
1/2 C. chopped roasted sweet red peppers
1/2 C. crumbled feta cheese
Baked pita chips
(or veggies)

Beat cream cheese and milk in a large bowl until smooth; gently stir in red peppers and feta cheese.

Chicken Tortellini Soup with Parmesan

1/4 C. olive oil
8oz. assorted mushrooms, sliced
2 large garlic cloves, minced
1 32oz. carton low sodium chicken broth
1 14.5oz can diced tomatoes with basil, garlic and oregano
2 9oz. packages refrigerated chicken tortellini
1/3 C. julienned fresh basil
1/4 tsp. pepper
1/4 C. grated Parmesan

Heat oil in a large pot over medium heat until hot.  Cook mushrooms and garlic 3 to 4 minutes or until mushrooms are softened.  Stir in broth and tomatoes; bring to a boil.  Add tortellini; simmer 9 to 10 minutes or until tortellini are tender, stirring occasionally.  Stir in basil and pepper wimmer 1 minute.  Serve, sprinkled with cheese.

Basic Cranberry Relish

Now I know that it isn't even Halloween yet but we all know how quickly time flies and it will be Thanksgiving before we know it and then Christmas.  Can that mean that spring is right around the corner??  Who am I kidding, I live in Chicago and have my whole life.  At any rate, we can enjoy cranberries during the holidays and here is a basic cranberry relish recipe and some nice twists on it as well.

1 1/2 C. sugar
5 to 6 tbsp. orange juice
2 tbsp. lemon juice
2 tsp. grated orange peel
1 12oz. bag cranberries

Bring sugar, orange juice, lemon juice and orange peel to a boil in a large saucepan over medium heat, stirring frequently.  Add cranberries, cook 4 to 6 minutes or until cranberries start to split and soften.  With slotted spoon, put cranberries in a medium bowl.

Increase the heat to medium high; boil juices 6 to 8 minutes or until syrupy and reduced to 3/4 C. stirring frequently.  Pour over cranberries; cool completely.  Cover and refrigerate until ready to serve.

Crunchy Chocolate Mint Balls

Adding to the Christmas baking list...if I add much more, I will need to start next week! 

1 pkg. mint chocolate chips
1/4 C. butter, softened
1 14oz. can sweetened condensed milk
1 1/4 C. chocolate wafer crumbs (about 22 wafers)
White jimmies

In a double boiler or metal bowl over hot water, melt chips and butter; stir until smooth.  Stir in milk.  Add wafer crumbs, mix to coat.  Refrigerate for 1 hour or until easy to handle.

Roll into 1 inch balls; roll in jimmies.  Place on a waxed paper lined jelly roll pan; freeze until firm.  Transfer to a resealable plastic freezer bag.  May be frozen for up to 3 months.  Thaw at room temperature.

Duck Confit

I am posting this for Chris.  He went to pick up take out for us a couple of weeks ago from a restaurant that makes a mean duck confit.  I am not sure if I have posted here about our trips to Dorado restaurant in Chicago and the outstanding Duck Nachos we have there.  We often will bring home some of the meat from those nachos for our beagle who happens to LOVE duck.  She will dance on two legs in the kitchen for it.  Anyway, Chris was thinking of making duck confit for said beagle.  Well honey, here's a recipe and...the beagle is HUNGRY! (She had her paw on the caps lock!)

4 duck leg portions
2 tbsp. sea salt
8 black peppercorns, lightly crushed
2 large garlic cloves, crushed
1/4 tsp. ground allspice
1 tsp. dried thyme
2 bay leaves, torn into pieces
12oz. jar or can of goose or duck fat
A little lard, if necessary

Put the duck portions in a large container with a sealable lid.  Mix the salt, peppercorns, garlic, allspice, thyme and bay leaves together and rub all over the mea.  Cover with the lid and chill for 24 hours in the fridge.

Wash the duck thoroughly under cold water and pat dry with paper towels (this is very importatnt, or the finished dish will be too salty).  Pack the meat tightly in a medium sized flameproof baking dish.  Add the goose or duck fat and heat through until the fat melts, about 10 minutes.  If necessary, add a little lard so that the meat is completely covered.

Cover the dish with a lid and cook in a preheated 300 degree oven for 2 1/2 hours or until the meat is meltingly tender.

Remove the duck from the oven and leave until fairly cool.  Carefully transfer the duck to a suitable container that can be kept in the fridge and pour all the fat over to cover it completely.  Cover with a lid and when completely cold, store in the fridge.

To serve, carefully take the duck out of the fat, scraping off any excess.  (the fat can be stored in the fridge and reused up to 3 times for making confit).  Heat a large heavy bottomed frying pan and cook the duck, skin sides down first, until crisp and golden, then turn it over, turn down the heat and cook until piping hot all the way through, about 10 minutes in all.

Feta Cheese in Oil

I think I may have been Greek in my last life.  I love Greek food and have a special fondness for feta cheese.  Here is a nice way to store feta for a while and give your salads or pita sandwiches a little oomph!

2/3 C. good quality extra virgin olive oil plus extra for topping off oil as needed.
Juice of 2 lemons
Handful of thyme or oregano, leaves only
1 tsp. green peppercorns (optional)
Freshly ground black pepper
1/2lb. Greek feta cheese, cut into bite sized cubes

Put the oil, lemon juice, thyme or oregano, and peppercorns (if using) in a large bowl and stir carefully to mix.  Season with some freshly ground black pepper; you won't need salt as feta cheese is plenty salty on its own.

Put the feta cheese in a sterilized jar and pour the oil mixture over the cheese.  Press cheese down lightly to remove any air pockets, then top off with more oil if needed until all cubes are completely covered.  Seal, label and store in the fridge.  Once opened, keep refrigerated, top off with more oil if necessary so the feta cheese is completely covered and use withing 4 months.

Pickled Beets

I wonder if I can do Aunt Nellie justice??  I am also thinking that I need to take some time off of work to try these recipes while I still have veggies coming from the farmer's market.

2 1/4lbs. raw beets, scrubbed
2 C. white or cider vinegar steeped in 2-3oz. pickling spice
1/4 C. granulated sugar (optional)
Pinch crushed red chile pepper (optional)

Preheat the oven to 400 degrees.  Place the beets in a roasting pan and roast in the oven for 50 minutes-1 1/2 hours or until beets are soft when pierced with the tip of a sharp knife.  Remove from the oven and leave to cool.

When cool enough to handle, peel away the skins from the beets and quarter or slice them.  Pack into warm sterilized mason jars, then pour over the vinegar so it covers the beets completely.  Add the crushed chile pepper if using.  Process in a boiling bath for 30 minutes then cover and seal with a two part top and label.

Give the jars a little shake so that the ingredients mingle together and store in a cool, dark, place.  Allow to mature for 1 month, and refrigerate after opening.

Cranberry and Orange Butter

I saw this recipe and it really appealed to me.  I am hoping to have time to make it maybe for the holidays this year.

1lb. fresh or frozen cranberries
Approximately 1 3/4-2 1/4 C. granulated sugar
Approximately 1 tbsp. butter
Juice and 1 tsp. grated zest of 1 large orange

Put the cranberries and 1 1/4 C. of water into a preserving pan or a large heavy bottomed saucepan, cover and bring to a boil; keeping the lid on until all the cranberries are popped.

Remove the lid and simmer the berries for 10 minutes or until they are soft.  Then mash the berries to a pulpwith a potato masher or fork.

Sieve the fruit in batches and collect the juice and puree in a clean bowl.  Measure the puree (for every 2 cups of puree, allow 1 3/4 C. sugar and 1 tbsp. butter; if the puree seems very tart, add more sugar).  Place the puree, sugar, butter, orange juice and zest in a saucepan over medium heat.  Stir gently until the sugar is dissolved.

Bring the ingredients to a boil, then simmer gently, stirring often for about 40 minutes or until the mixture has reduced to a soft, moist, spreadable paste; a wooden spooed drawn across the bottom of the pan should leave a clear trail.

Ladle into warm sterilized mason jars; leaving about 1/4 inch headspace.  Process in boiling water bath for 5 minutes, then cover, seal with a two part top and label.  Store in a cool, dark place and refrigerate after opening.

Freezer Pickles

I am going to try these next summer when the cukes are coming out of the garden by the dozen.  I have memories of making pickles at Grandma's when I was a kid, it involved a lot of cooking usually on the hottest day of summer.  I don't think I appreciated how good those pickles were back then. 

2 large cucumbers
2 shallots
1/2 green pepper (optional)
1-2 tsp. sea salt
1/2 C. cider or wine vinegar
3-5 tbsp. granulated sugar
A good pinch of ground tumeric and celery or dill seeds or 1/2-1 tsp. yellow mustard seeds.

Scrub and slice the cucumbers thinly.  Slice the shallot into wafer thin slices and finely chop the green pepper if using.

Put the vegetables in a large bowl, sprinkle the salt over the top, mix well and leave for 2 hours to draw out the moisture.

Transfer the vegetabels to a colander, rinse in cold water; and drain well, pressing them down lightly to squeeze out the moisture.  Then put them into a clean dry bowl.

Mix the vinegar and the sugar to taste.  Stir the liquid to dissolve the sugar; then add the spices.  Pour the  mix over the vegetables, cover and refrigerate overnight.

Transfer to clean portion sized freezer safe containers ieaving 1/2 inch of space at the top.  Seal label and freeze.  To use, thaw overnight in the fridge, then keep refrigerated and use within 1 week.

Slow Cooker Sweet and Sour Pork Chops

I made this a few weeks ago and froze it.  I now have it thawing for dinner one night coming up.  I plan to serve it with either rice or noodles and chow mein noodles.  It smelled great the afternoon I had it in the crockpot and I promise to stop back and comment after we've tried it.

1 large onion, cut into 1 inch cubes
1 large carrot, peeled and diced
2 stalks celery, cut into 1/2 inch pieces
1 small green bell pepper, cut into 1 inch pieces
1 jar whole mushrooms, drained
1 C. canned diced pineapple in juice, drain juice and reserve
2 1/2lbs. large boneless pork chops or cubed pork loin
1 C. reserved pineapple juice, from can
2 tbsp. sherry wine
2 tbsp. apple cider vinegar
2 tbsp. low sodium soy sauce
1 tsp. cornstarch
2 tbsp. brown sugar
1/4 tsp. ground white pepper
1/4 tsp. minced fresh ginger root
1/4 tsp. mustard powder
1/4 tsp. minced garlic
1 pinch salt and ground black pepper to taste
2 dashes hot pepper sauce or to taste
1 6oz. can tomato paste

Place the onions in the bottom of a slow cooker.  Layer carrots over the onions, followed by layers of celery, mushrooms and pineapple.  Season pork chops with salt and pepper.  Place them on top of the vegetables.  If you like, you may brown them in a skillet first.

In a medium bowl, stir together the pineapple juice, sherry, cider vinegar, and soy sauce.  Stir in the cornstarch until dissolved.  Mix in the brown sugar, white pepper, ginger, mustard powder, garlic, salt, pepper, hot pepper sauce, and tomato paste.  Pour this over pork chops and vegetables.  The sauce will taste less sharp after a few hours in the slow cooker.  Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.

Spaghetti Carbonara

Spaghetti carbonara was one of my favorite Lean Cuisines.  This is not a lean, WW friendly recipe but it will be a delicious spin on past which I like to serve about every other week. 

1 pound spaghetti
1 tbsp. olive oil
8 slices bacon, diced
1 tbsp. olive oil
1 onion, chopped
1 clove garlic, minced
1/4 C. dry white wine
4 eggs
1/4 C. grated Parmesan cheese
1 pinch salt and black pepper to taste
2 tbsp. chopped fresh parsley
2 tbsp. grated Parmesan cheese

In a large pot of boiling salted water, cook spaghetti until al dente.  Drain well.  Toss with 1 tbsp. olive oil and set aside.

Meanwhile in a large skillet, cook chopped bacon until slightly crisp, remove and drain onto paper towels.  Reserve 2 tbsp. bacon fat; add remaining 1 tbsp. olive oil and heat in reused large skillet.  Add chopped onion, and cook over medium heat until onion is translucent.  Add minced garlic, and cook 1 minute more.  Add wine, if desired, cook 1 more minute.

Return cooked bacon to pan; add cooked and drained spaghetti.  Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together.  Add beaten eggs and cook, tossing constantly with tongs or large fork until eggs are barely set.  Quickly add 1/2 C. Parmesan cheese and toss again.  Add salt and pepper to taste.  (Remember bacon and Parmesan are very salty on their own)

Serve immediately with chopped parsley sprinkled on top and extra Parmesan cheese at table.

Salsa Chicken

I make a chicken and salsa; which is chicken and salsa, in the crockpot for 5-6 hours; shred and eat on tortillas, in quesadillas, make tacos, you name it.

This is a little different and looks absolutely yummy!

4 boneless skinless chicken breast halves
4 tsp. taco seasoning mix
1 C. salsa
1 C. shredded cheddar cheese
2 tbsp. sour cream (optional)

Preheat oven to 375 degrees.

Place chicken breasts in a lightly greased 9x13 inch baking dish.  Sprinkle taco seasoning on both sides of the chicken breasts and pour salsa over all.

Back at 375 degrees for 25 to 35 minutes, or until chicken is tender and juicy and the juices run clear.

Spring chicken evenly with cheese and continue baking for an additional 3 to 5 minutes or until cheese is melted and bubbly.  Top with sour cream if desired and serve.

Baked Potato Pizza

I like baked potatoes and I like pizza.  So, why couldn't we combine the two??  I would tweak this recipe by using the pizza crusts from Caputo's and skip the pizza crust mix.

1 6.5oz. package pizza crust mix
3 medium unpeeled potatoes, baked and cooled
1 tbsp. butter or margarine, melted
1/4 tsp. garlic powder
1/4 tsp. dried Italian dressing
1 C. sour cream
6 bacon strips, cooked and crumbled
3 green onions, chopped
1 1/2 C. shredded mozzarella cheese
1/2 C. shredded cheddar cheese

Prepare crust according to package directions.  Press dough into a lightly greased 14 inch pizza pan; build up edges slightly.  Bake at 400 degrees  for 5-6 minutes or until crust is firm and begins to brown.

Cut potatoes in 1/2 inch cubes.  In a bowl, combine butter, garlic powder, and Italian seasoning.  Add potatoes and toss.  Spread sour cream over crust; top with potato mixture, bacon, onions, and cheeses.  Bake at 400 degrees for 15 to 20 minutes or until cheese is slightly browned.  Let stand 5 minutes before cutting.

Laura's Quick Slow Cooker Turkey Chili

Unfortunately, I do not know who Laura is but I need to give her credit for her chili.  I love that you can pop everything into the crockpot and walk away.  Serve with sour cream, shredded cheese and tortilla chips.

1 tbsp vegetable oil
1lb. ground turkey
2 10.75oz. cans low sodium tomato soup
2 15oz. cans kidney beans, drained
1 15oz. black beans, drained
1/2 medium onion, chopped
2 tbsp. chili powder
1 tsp. red pepper flakes
1/2 tbsp. garlic powder
1/2 tbsp. cumin
1 pinch ground black pepper
1 pinch allspice
salt to taste

Heat the oil in a skillet over medium heat.  Place turkey in the skillet and cool until evenly brown, drain.

Coat the inside of a slow cooker with cooking spray, and in the turkey, tomato soup, kidney beans, black beans, and onion.  Season with chili powder, red pepper flakes, garlic powder, cumin, black pepper, allspice and salt.

Cover and cook on low for 8 hours or high for 4 hours.

Parmesan Sage Pork Chops

I love pork chops in the Fall.  I also dried some sage leaves tonight that will go into this dish when I make it.  This also looks like it's something that I can whip up after work.

2 tbsp. all purpose flour
1/4 tsp. salt
Dash pepper
3/4 C. bread crumbs
1/2 C. Parmesan cheese
1 1/2 tsp. rubbed sage
1/2 tsp. grated lemon peel
1 egg, slightly beaten
2 bone in pork chops
1 tbsp. olive oil
1 tbsp. butter or margarine

In a shallow dish, combine the flour, salt and pepper.  In another shallow dish, combine the bread crumbs, Parmesan cheese, sage and lemon grill.  Place egg in shallow bowl.  Coat pork chops with flour mixture, dip in egg, then coat with bread crumb mixture.  Let stand for 5 minutes.

In a skillet, brown chops, in oil and butter, for 2 minutes on each side.  Transfer to a greased 11x7x2 inch backing dish.  Bake, uncovered at 425 degrees for 10-15 minutes or until juices run clear and a meat thermometer reads 160 degrees.

Sweet Corn and Potato Gratin

Here is something you can try with a fall meal.  Maybe even that crockpot turkey I just posted.  As in other recipes, I wouldn't stray from the whole milk...if you use lowfat milk, your sauce is too runny.  I may have to add cheese to this, I don't see any in the recipe.  I will try it first; maybe it doesn't need it?!?

1 medium onion, thinly sliced
2 tbsp. butter
2 tbsp. all purpose flour
2 garlic gloves, minced
1 tsp. salt
1/2 tsp. pepper
1 C. whole milk
2lbs. medium Yukon Gold potatoes, peeled and cut into 1/8 inch slices
2 C. fresh or frozen corn
1 8.75oz. can cream style corn
3/4 C. panko
1 tbsp. butter, melted

In a large saucepan,saute onion in butter until tender.  Stir in the flour, garlic, salt and pepper until blended; gradually add milk.  Stir in potatoes.  Bring to a boil.  Reduce heat;  cook and stir for 8-10 minutes or until potatoes are crisp tender.

Stir in the corn and cream style corn.  Transfer to an 8 inch square baking dish coated with cooking spray.

In a small bowl, combine Panko and butter; sprinkle over potatoes.  Bake at 350 degrees for 45-50 minutes or until golden brown and potatoes are tender.  Let stand 10 minutes before serving.

Slow Cooker Turkey Breast

You don't have to wait for Thanksgiving to have turkey!  OK, we don't but here is a different spin on turkey for a regular Sunday dinner...or Tuesday...or Wednesday...or whenever.  Of course if I make this during the week for just Chris and me, we're going to have leftovers for a while.  I am sure the beagle will not mind!

Brush 1 6-7 pound bone in turkey breast with 1 tbsp. olive oil.  Combine 1 tsp. each dried minced garlic, seasoned salt, Italian seasoning, and pepper; rub over turkey.  Transfer to a slow cooker.  Cover and cook on low for 5-6 hours or until tender.

Multi Grain Cinnamon Rolls

OK, who hasn't gone to Cinnabon and indulged in what can be coma inducing cinnamon rolls.  That used to be a Saturday treat back when I worked at the mall.  Is it no wonder that I gained a ton of weight back in the day.  This recipe came from Healthy Cooking Magazine so while it isn't dripping in some sort of buttery creamy topping like a Cinnabon...the photo says it tastes GOOD and the nutritional info says you won't blow your diet the day you try this!

1 pkg. active dry yeast (1/4oz.)
3/4 C. warm water (between 110 and 115 degrees)
1/2 C. quick cooking oats
1/2 C. whole wheat flour
1/4 C. packed brown sugar
2 tbsp. butter, melted
1 egg
1 tsp. salt
1 3/4 to 2 1/4 C. all purpose flour

Filling
3 tbsp. butter, softened
1/3 C. sugar
2 tsp. ground cinnamon

Glaze
1 C. confectioner's sugar
6 1/2 tsp. half and half
4 1/2 tsp. butter, softened

In a large bowl, dissolve yeast in warm water.  Add the oats, whole wheat flour, brown sugar, butter, egg, salt and 1 C. flour.  Beat on medium speed until smooth.  Stir in enough remaining flour to for a soft, sticky dough.

Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes.  Place in a greased bowl, turning to coat the top.  Cover and let rise in a warm until doubled, about 1 hour.

Punch dough down.  Roll into an 18x12 inch rectangle; spread with butter.  Combine sugar and cinnamon; sprinkle over dough to withing 1/2 inch of the edges.

Roll up jelly roll style, staring with a short side; pinch seams to seal.

Cut into 12 slices.  Place cut sides down in a greased 13x9 inch baking pan.  Cover and let rise until doubled, about 45 minutes.

Bake at 375 degrees for 15 to 20 minutes or until golden brown.  For icing, in a small bowl, beat the confectioners sugar, cream and butter until smooth.  Drizzle over warm rolls.

For a twisted cinnamon ring, follow the steps for cinnamon rolls through step 3.  Roll up jelly roll styly, starting with the LONG side.  Cut roll in half lengthwise.  Place dough side by side on a greased baking sheet.  Twist together; cut side up; shape into a ring.  Pinch ends together.  Cover and let rise until doubled; about 45 minutes.  Bake at 375 degrees for 20-25 minutes or until golden brown.  Remove from pan to a wire rack.  Make the glaze; drizzle over warm bread.

For cinnamon pull apart loaf, follow the steps for cinnamon rolls through step 3.  Cut into 36 3x2 inch rectangles. Make two stacks of 18 rectangles.  Place, cut sides up, in a greased 9x5 inch loaf pan.  Cover and let rise until doubled; about 45 minutes.  Bake at 375 degrees for 25-30 minutes or until golden brown.  Cool for 10 minutes before removing from pan.  Make glaze; drizzle over warm bread.

Lentil and Chicken Sausage Stew

Hmm...when I am going through my magazines, cookbooks and loose recipes, I often think about what I have in the house for a particular recipe and what do I have to buy.  Right now, I am missing lentils and celery for this recipe.  I will solve that by a quick trip to Caputos tomorrow.  I think this will turn up on the menu this week.  It sounds too good to me to pass up.

1 carton (32oz.) reduced sodium chicken broth
1 28oz. can diced tomatoes, undrained
3 fully cooked spicy chicken sausage links cut into half inch slices
1 C. dried lentils, rinsed
1 medium onion, chopped
1 medium carrot, chopped
1 celery rib, chopped
2 garlic cloves, minced
1/2 tsp. dried thyme

In a 4 or 5 qt. slow cooker, combine all ingredients.  Cover and cook on low for 8-10 hours or until lentils are tender.

Oatmeal Chip Bars

Here is a spin on chocolate chip cookie bars which I am sure will be a crowd pleaser.  I may have to try these...wonder if my co-workers will have a problem being the guinea pigs in this project!  LOL

1 C. butter or margarine at room temperature
1 1/4 C. brown sugar
3/4 C. white sugar
2 eggs
1 tsp. vanilla
2 C. flour
2 tsp. baking powder
1/2 tsp. salt
2 C. quick cooking or regular oats
3/4 C. chocolate chips
1/2-3/4 C. butterscotch chips

Preheat the oven to 375 degrees.  In a mixing bowl, cream together the butter or margarine, sugars, eggs and vanilla.  In a separate bowl, combine the flour, baking powder and salt; gradually add to the creamed mixture.  Fold in the oats, chocolate and butterscotch chips.  Spread in a greased 10x15 rimmed metal pan, using a spatula or your hands to press into place.  Bake for 20 minutes at 375.  Cool, but cut the bars while still warm, as a knife will go through them more easily.

Roasted Beets

Beets...I have loved them (pickled) since I was a child.  I love the texture and the tang of a pickled beet.  Aunt Nellie's in a jar were a fan favorite and who doesn't love putting them on your plate with mashed potatoes so you can have hot pink taters???  I have found over the last couple of years that I like beets roasted too.  There is something so earthy about a roasted beet.  I plan to hit the farmer's market next week and I think beets will be on my list.

Cut off all the leaves of your beets; do not peel.  Toss with a splash each of olive oil and water; then salt and pepper to taste.  Wrap each beet in foil and roast at 425 degrees for 40 to 50 minutes.  Let cool slightly, then unwrap and rub off the skins.

If you'd like, cut the beets into wedges and toss with crumbled blue cheese, pistachios, arugula and olive oil.  Season with salt and pepper.

The beets are also good with just salad greens and some balsamic.