Cinnaburst Bread

Great Harvest Cinnaburst Copycat Bread

1 cup warm water
1 cup warm milk

1/3 cup sugar
2-1/4 teaspoon yeast (1 packet)

1/3 cup oil
1/2 T salt
1 egg
4-1/2 to 5-1/2 cups  flour

1 cup cinnamon chip

1.  In a stand mixer bowl combine yeast, sugar, warm water, and milk; let bubble for about 5 minutes.

2.  Add in oil and egg.  Combine then slowly add in 2 cups flour.  Mix and then add salt.

3.  Add 1/2 cup flour at a time until it comes away from the side of bowl.   Add the cinnamon chips when it gets close to the right consistency.  The dough will be sticky but the softer the dough the lighter the bread so use the least amount of flour possible.

4.  Cover and let rise in the mixing bowl for 30 minutes

5.  For into 2 loaves.  Let rise an additional 30 minutes.

6.  Bake at 350 degrees F. for 30-45 minutes.
Makes 2 loaves.

From Raegun Ramblings

One Skillet Pasta Sausage

1 lb pork sausage
1 red bell pepper, diced
1 green pepper, diced
2 cups dried elbow macaroni (about 8 oz)
18 oz marinara sauce
18 oz. water
1/3 cup half and half
1/3-1/2 cup mozzarella cheese
green onion, chopped (optional)

1. In a large skillet cook sausage on medium heat, until meat is brown. Drain off fat.
2. Add diced bell peppers, dried elbow macaroni, marinara sauce, and water. Bring to boil; reduce heat to simmer. Simmer, covered, for about 20 minutes until macaroni is tender, occasionally stirring.
3. Add half and half, sprinkle with cheese, and mix everything well. Remove from heat, cover and let it sit for about 2 minutes or until cheese melts. Put chopped green onions on top if desired.

From Julia's Album

Honey Baked Ham

1 whole 5-10 pound precooked ham spiral cut
1 stick butter
1/2 cup brown sugar
1/4 cup honey
1/8 cup orange juice
1/4 tsp. ground cinnamon
1/4 tsp. ground cloves

1.  Preheat oven to 325 degrees F.  Prepare a pan large enough to hold the ham and its juices by lining it with a few layers of heavy duty aluminum foil, or use one of those throw-away roasting pans for easy clean up.
 
2.  Combine butter, brown sugar, honey, orange juice and spices in a double boiler or heavy nonstick saucepan. Heat on low until butter is melted and ingredients are evenly mixed. (I like to use the double boiler because the hot water will keep the glaze warm as you use it for basting.)
 
3.  Place ham in the prepared pan and brush it with the warm glaze.
Bake the ham for 1 to 1- 1/2 hours – depending on size of ham. (Check packaging for exact cooking times.) Brush on additional glaze every 15 minutes or so.
Watch to make sure glaze does not burn. If it’s not brown enough for your taste, you can turn the broiler on for a bit to caramelize the top. 

4.  Let rest for about 10-15 minutes and serve. Or you can prepare the day ahead and serve cold.
 
Note: you can use pineapple, apple or pear juice instead of orange juice. Also, you can cover the ham with additional foil during the first half of the cooking time to keep the top of the ham from drying out.

From Tasty Kitchen

Biscoff Rolo Blondie Brownies

 

• 1 cup butter
• ¾ cup brown sugar
• ¾ cup white sugar
• 2 eggs
• 1 tsp vanilla
• 1 cup Biscoff Spread
• 1-¾ cup flour
• ¾ tsp baking powder
• 1 (12oz) package Rolo Candy

Instructions

1. Preheat oven to 350 degrees F. Line a 9x13 pan with parchment paper, set aside. 
2. In a bowl, cream together butter and both sugars. Add eggs one at time, beating well after each addition. Stir in vanilla and Biscoff spread. Combine flour and baking powder and slowly add to Biscoff mixture. Stir in half of the Rolo candies. Spread batter into prepared pan. Chop remaining Rolo’s and press onto the top of blondie.
3. Bake for 40-45 minutes or until a toothpick inserted comes out clean. Edges will set and blondies will be soft. Let cool completely before cutting squares. Blondies will stay very soft and moist.
4. Makes 24

From Lemons for Lulu

Carmel Nut Clusters

1 (11 oz) bag caramel bits or 25 caramels, unwrapped
1 TBS butter
1 TBS heavy cream
1/2 cups almonds, chopped
1/2 cup dry roasted salted peanuts
3/4 cup halved pecans
6 ounces milk chocolate

1.  Lay a piece of parchment paper over a large cookie sheet. Set aside.

2.  In a large, microwave safe bowl, add caramels, butter and heavy cream. Microwave on high for one minute.  Stir.

3.  Microwave an additional 30 seconds. Stir (if not yet completely melted, add another 30 seconds).

4.  Fold in Nuts. (Can use any combo of nuts you like just so you have 1-3/4 cups total).

5.  Drop by large tablespoon onto parchment paper lined cookie sheet. Shape scoops with fingertips so they look nice.

6.  Melt chocolate and then spoon a dollop of melted chocolate onto each cluster. Refrigerate until set (about 15 minutes). Store in airtight container in refrigerator for one week.

From Shugary Sweets

Peanut Butter Smores Oatmeal Cookie Bars

12 TBS butter, melted
2 cups light brown sugar, packed
1/2 cup creamy peanut butter
2 eggs, room temperature
1 TBS vanilla
1-1/2 cups flour
3/4 cup graham cracker crumbs
1 cup old fashioned oats
1 TBS cornstarch
2-1/2 tsp baking powder
1/2 tsp salt
1 cup Reese's peanut butter baking chips
7 full size Hershey's chocolate bars
1 (7 oz) jar marshmallow fluff
1 cup chopped Reese's miniatures

1. Preheat oven to 350 degrees.
2. Line a 9x13 inch baking dish with parchment paper.
3. Cream butter and sugar together in a large mixing bowl. Add peanut butter and continue mixing.
4. Add eggs one at a time, mixing well after each egg. Add in vanilla.
5. Combine flour, graham cracker crumbs, oats, cornstarch, baking powder, and salt in a small mixing bowl.
6. Add the flour mixture to the butter mixture, slowly stirring until well combined.
7. Stir in the peanut butter chips.
8. Refrigerate cookie dough for at least 30 minutes.
9. Spread ⅔ of the dough on the bottom of the pan.
10. Top with Hershey's bars, breaking apart as needed.
11. Spread marshmallow fluff on top of Hershey's bars.
12. Stir chopped Reese's into remaining cookie dough.
13. Drop the remaining dough on top by the teaspoon. It doesn't have to be perfect and it won't cover all the marshmallow fluff.
14. Bake for 25-30 minutes. Let cool completely and then cut into bars. Makes about 24 bars.

From Mom On Time Out