For the full recipe, go here to the Pioneer Woman Cooks.
Yummy Crusted Salmon
By: Laura May
Ingredients:
1-2 t.. Lemon Pepper (Sprinkle as wanted)
2 Tbsp. Soy Sauce
2 teaspoons. olive oil
2 teaspoons sugar
Directions:
Sprinkle the Lemon Pepper on one side of the Salmon.
Mix the remaining ingredients in a bowl and whisk. Brush mixture on the same side that the lemon pepper is on.
Broil for 6 minutes.
Flip Salmon over and repeat Lemon Pepper and mixture on top. Then Broil the other side for 6 min.
It has been years that I have wanted to try making cinnamon rolls. I finally bit the bullet, did some research on which recipe I wanted to try, and did it. I found this recipe from That’s the way the Cookie Crumbles. She combined 3 of her favorites into one.
Then, place the filling onto the dough.
And Roll into this beauty...
then I sliced it with dental floss and let it rise again.
Dough:
½ cup milk
7 tablespoons unsalted butter
½ cup warm water (about 110 degrees)
1 envelope (2¼ teaspoons) yeast
¼ cup (1¾ ounce) sugar
1 large egg, plus 2 large egg yolks
1½ teaspoons salt
4-4 ½ cups (20 to 21¼ ounces) unbleached all-purpose flour, plus more for dusting the work surface
Filling:
¾ cup packed (5¼ ounces) light brown sugar
2 tablespoons ground cinnamon
1/8 teaspoon salt
1 tablespoon melted butter
Glaze:
1 cup (4 ounces) confectioners sugar, sifted to remove lumps
1 ounce cream cheese, softened
½ teaspoon vanilla extract
1-2 tablespoons milk
1. Heat the milk and butter in a small saucepan or in the microwave until the butter melts. Remove the pan from the heat and set aside until the mixture is lukewarm (about 100 degrees).
2. In the bowl of a standing mixer fitted with the paddle, mix together the water, yeast, sugar, egg, and yolks at low speed until well mixed. Add the salt, warm milk mixture, and 2 cups of the flour and mix at medium speed until thoroughly blended, about 1 minute. Switch to the dough hook, add another 2 cups of the flour, and knead at medium speed (adding up to ¼ cup more flour, 1 tablespoon at a time, if necessary) until the dough is smooth and freely clears the sides of the bowl, about 10 minutes. Shape the dough into a round, place it in a very lightly oiled large bowl, and cover the bowl with plastic wrap. Leave in a warm, draft-free spot until doubled in bulk, 1½ to 2 hours.
3. Mix together the filling ingredients in a small bowl. Grease a 13 by 9-inch baking dish.
4. After the dough has doubled in bulk, press it down and turn it out onto a lightly floured work surface. Using a rolling pin, shape the dough into a 16 by 12-inch rectangle, with a long side facing you. Mix together the filling ingredients in a small bowl and sprinkle the filling evenly over the dough, leaving a ½-inch border at the far edges. Roll the dough, beginning with the long edge closest to you and using both hands to pinch the dough with your fingertips as you roll. Moisten the top border with water and seal the roll. Lightly dust the roll with flour and press on it ends if necessary to make a uniform 16-inch cylinder. Cut the roll in 12 equal pieces and place the rolls cut-side up in the prepared baking dish. Cover with plastic wrap and place in a warm, draft-free spot until doubled in bulk, 1½ to 2 hours.
5. When the rolls are almost fully risen, adjust an oven rack to the middle position and heat the oven to 350 degrees. Bake the rolls until golden brown and an instant-read thermometer inserted into the center of one reads 185 to 188 degrees, 25 to 30 minutes. Cool for 10 minutes. Meanwhile, stir the glaze ingredients together until smooth. Glaze the rolls and serve.
Chicken Pillows
By:Tamber McAllister
Ingredients:
6 oz cream cheese
2 T. margarine
1/8 t. pepper
1 c. cut-up chicken
½ c. Broccoli (optional)
2 pkgs crescent rolls
Directions:
Combine together cream cheese, margarine, pepper, chicken and broccoli if you are using it.
Flatten each crescent roll triangle and put 1 large spoonful of chicken mix at large end.
Pull 3 corners of crescent rolls and then squeeze the open edges together. Brush melted butter on top.
Bake 20 min at 375.
Serve Over Rice. You can make a sauce with Cream of Chicken Soup and Sour Cream. Pour over chicken pillows and rice.
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