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Saturday, December 31, 2011

Top 10 Recipes from 2011

Admittedly, I had a slower year for recipes here at 2 Kids and Tired Cooks.  I'm hoping to gain back my cooking groove in 2012 though and have lots of new recipes to share with you.  Still, it's always fun to go back and see which recipes received the most hits.  There are several repeats from 2010 on this list and a couple of new additions this year.


Raspberry Pretzel Jello Salad continues to be the top draw here at 2 Kids and Tired Cooks.


Armadillo Pie is a close second.  My family has grown to the point that I make two of these each time I fix it for dinner.  My husband could eat this every day.


Pizza, Pizza was quite popular.


Carrabba's Style Italian Seasoning is a new addition this year and is a fantastic recipe and drew many visits.


Beef Enchiladas is one of our family's go-to recipes.  This is a surprisingly fast dinner to put together and I always have the ingredients on hand to make it.


Apple Streusel Cheesecake Bars  returns from the 2010 list.  To. Die. For.  Rich and delicious and an impressive dessert to take to a potluck.


Cocoa Brownies which are, seriously, the best brownies ever.  Boxed brownie mixes do not enter my house.


Chicken and Wild Rice Soup also returns from 2010.  Such a comforting meal, especially during the cold winter months.


Peanut Blossoms is a new addition to this years Top 10.  This is one of my favorite cookies, ever.


And new this year, Cinnabon Clone Cinnamon Rolls, which made the Top 10 in under a week.  Thanks, in part, to Pinterest!


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Tuesday, December 27, 2011

French Silk Pie

Printable Recipe



Ingredients
  • 1 cup sugar
  • 3/4 cup butter, softened
  • 3 squares (3 oz) unsweetened chocolate, melted and cooled
  • 1 t. vanilla
  • 3 eggs
  • 1 baked pie crust
Cooking Directions
  1. Beat sugar and butter together until fluffy, about 4 minutes.
  2. Stir in chocolate and vanilla.
  3. Add eggs, one at a time, beating well after each addition. As in, beat for 2-3 minutes after each egg.
  4. Scrape sides continually.
  5. Pour into a baked pie crust, cover and chill for 24 hours.
  6. Do not skip this step. Seriously.
  7. It needs to sit at least 5-6 hours, but overnight is best.
  8. When ready to serve, top with real, sweetened whipping cream.
  9. Do not commit sacrilege and put canned whipped cream on this masterpiece.
Holly's Note:
My husband calls this the Roy Orbison of pie, because Orbison was called the Big O.  I'll let you draw your own conclusions to that one, given that he can't eat chocolate and has only seen my reaction to this pie.  However, this is a roll-your-eyes-back-in-your-head, curl-your-toes good pie.   

I use the recipe found in my old Better Homes and Gardens Cookbook.  The recipe currently on BHG's website uses semi sweet chips and this one uses unsweetened chocolate, which I think makes a richer pie.  

After adding each egg, beat well for at least 2-3 minutes.  It's key for a fluffy, smooth pie. 

Monday, December 26, 2011

Cinnabon Clone Cinnamon Rolls

Printable Recipe



Ingredients
  • 1 cup warm milk (110 degrees F/45 degrees C)
  • 2 eggs, room temperature
  • 1/3 cup butter, melted
  • 4 1/2 cups flour
  • 1 t. salt
  • 1/2 cup white sugar
  • 2 1/2 t. yeast
  • 1 cup brown sugar, packed
  • 2 1/2 T. cinnamon
  • 1/3 cup butter, melted
Cooking Directions
  1. Place all ingredients together in a kitchenaid and using a bread hook, let it all mix for about 10 minutes.
  2. Cover and let it rise. (You can also use your bread maker on the dough cycle.)
  3. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let it rest for 10 minutes.
  4. In a small bowl, combine brown sugar and cinnamon.
  5. Roll dough into a 16x21 inch rectangle.
  6. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture.
  7. Roll up dough and cut into 12 rolls. (After I cut the rolls, I dip the tops in melted butter and more cinnamon/sugar before placing them in the pan. I then sprinkle the remaining cinnamon/sugar mixture over the top of the pan.)
  8. Place rolls in a lightly greased 9x13 inch baking pan.
  9. Cover and let rise until nearly doubled, about 30 minutes.
  10. Bake rolls in preheated 400 degree oven until golden brown, about 15 minutes.
  11. While rolls are baking, mix together the frosting of your choice:

Cream Cheese Frosting
  • 1 (3oz) package cream cheese, softened
  • 1/4 cup butter, softened
  • 1 1/2 cups confectioner's sugar
  • 1/2 t. vanilla
  • 1/8 t. salt
Homemade Frosting
  • 6 T. butter, softened
  • 3 cups powered sugar
  • 1/3 cup milk
  • 1 t. vanilla
After removing rolls from oven, immediately invert the pan onto a serving plate and let all that cinnamon/buttery goodness recoat the rolls.

Spread frosting on warm rolls before serving.


Holly's Note:
I love Pinterest.  Seriously. I have found so many awesome ideas and recipes there and many I have actually used or tried, including this cinnamon roll recipe, which originally came from Allrecipes.  The original recipe calls for a breadmaker, but I just mixed it in my Kitchenaid.  This dough is super easy to use and it makes 12 large rolls.  

I made these Christmas Eve and just let them slow rise in my fridge.  I pulled them out Christmas morning and let them rise in a warm oven for about 40 minutes before baking and they were just perfect.

My kids aren't cream cheese fans, so I use my handy dandy Homemade Frosting recipe instead. I had made a batch of it the day before to use on cookies and had some leftover that I used on the rolls.  I just softened it in the microwave so it was very soft, but not melted.

I was afraid that 2 tablespoons of cinnamon would be too much, but it wasn't. In fact, after I cut the rolls, I dip the tops in melted butter and more cinnamon/sugar before placing them in the pan.  I then sprinkle the remaining cinnamon/sugar mixture over the top of the pan.

A big key here also, is to invert the pan of rolls onto a serving plate to let all the cinnamony goodness recoat the rolls, instead of staying in the pan.

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