Mini Caramel Rolls

I know that these little morsels don't look like much, but considering that they only take about 20 minutes of prep-time, they're a keeper.  This is a simple, yet delicious, recipe that will cure your desire for caramel rolls as well as maintain your I'm-lazy-and-too-impatient-to-make-real-caramel rolls.  I must admit that I fall into that category often.  When I wake up in the morning, I don't really want to wait three hours for a delicious, ooey-gooey breakfast.  This recipe solves that problem.  They are bite size, and the homemade caramel sauce is a delight.  The original recipe does not call for pecans, but I love caramel-pecan rolls. 

 Mini Caramel Rolls
source: Simple and Delicious December 11/January 12

1/3 c packed brown sugar
1/3 c butter, cubed
2 T light corn syrup
1 1/2 2 milk
1 tube (8 oz) refrigerated crescent rolls
2 t sugar
1/2 t cinnamon

Combine the brown sugar, butter, corn syrup, and milk in a small saucepan and cook over medium heat until the sugar is dissolved.  The mixture should be smooth. 

 Grease a 9 inch cake pan and throw in a handful or two of chopped pecans.  This part is optional.  Pour the caramel sauce into the bottom of the pan.

 Ooey-gooey goodness. 

 Unroll the cresent rolls. I found some that were actually seamless, and those worked perfectly.  Sprinkle the cinnamon and sugar on top of the dough and cur into four rectangles

 Roll up all four of the rectangles as if you were making cinnamon rolls- long and skinny.

 Cut each little roll into about nine or ten pieces.  Place the cut-up pieces on top of the caramel sauce.

 Bake at 375 for 15-18 minutes or until they are golden brown.  Aren't they lovely little monsters?

 Place a plate on top of the pan and invert it after only cooling for one minute.  Please, for the sake of your hands' safety, use hot pads before inverting the pan. 

 I tapped the bottom of the pan a few times to ensure that rolls came out.  Remove the pan, and you have a whole plate full of delicious, mini caramel rolls. 

As a side note, I apologize for any one that comes to my blog in the hopes of finding healthy recipes.  When I'm pregnant, I have a hard time mustering up the self-control of eating only broccoli and baked chicken every night.  Bring on the sweets!

Holiday Cheese Ball

This is the Holy Grail of cheeseballs.  I really shouldn't need to give any further explanation about why you should recreate this cheeseball ASAP.  If it weren't for my cheeseball-loving husband, I probably never would have found this recipe.  This is seriously one serious ball of cheese, among other magical ingredients.  It was quickly devoured on Christmas Eve by my family, and it will be by yours as well.

Holiday Cheese Ball
Source: America's Test Kitchen Family Cookbook

8 oz extra sharp cheddar cheese
8 oz cream cheese, softened
4 oz blue cheese, crumbled (1 cup)
4 T butter, softened
2 T minced onion, rinsed and patted dry
1 T Worcestershire sauce
1 1/2 t tabasco sauce
1 garlic clove, minced
1/8 t pepper

Chopped pecans

Place all ingredients, except the pecans, in a food processor.  If you don't have a food processor, you can use a mixer to thoroughly combine all the ingredients.  Beat it until smooth.

Place a piece of Saran Wrap into a bowl and plop the cheese mixture into the Saran wrap.  Wrap the plastic wrap around the cheese ball and shape into a ball.  Place it into the fridge and let it set for about 3-4 hours. Or, if you have a husband like mine, you can wait only two.

If you're using the pecans, roll the cheeseball in them to coat the outside of the cheeseball.  You can also use sliced almonds, walnuts, or fresh herbs to coat the outside.

Serve with crackers, vegetables, or just shove your face into the side and take a bite.  All will be glorious.

Cheese-Trio Artichoke and Spinach Dip

Okay... Take all the Spinach-Artichoke dips you've ever tried, roll them into a big ball and throw them out the window.  In fact, stick them all in a little cheesecloth, tie it with  a piece of yarn, walk it all the way to the top of the Empire State Building, and throw it down to watch it splatter all over the unsuspecting tourists.  I'm sure there will be some stray dogs that would be happy to lick them all clean.  Yes, even the dog will like this, although there probably won't be any left over for it.  

I found this recipe in the December 11/January 12 issue of Taste of Home's Simple and Delicious.  I didn't think my husband would eat it, so I made it to take over to my mom's house for Sunday dinner.  This stuff was devoured by everyone- even my husband.  My brother said, "I am having a love affair with this dip!" After my husband ate his 6th or 7th piece of bread with this dip, my brother admitted that he was in the teens for his helping.  If you like Spinach-Artichoke dip, look no further for an amazing recipe.  I can honestly say that I have never tasted a better one!  

 Cheese-Trio Artichoke and Spinach Dip
source: Simple and Delicious December 11/January 12 issue

1 c chopped fresh mushrooms
1 T butter
2 garlic cloves, minced
1 1/2 c mayonnaise
8 oz cream cheese
1 c plus 2 T Parmesan cheese, divided
1 c mozzarella cheese, divided
1 can (14 oz) artichoke hearts, rinsed, drained, and chopped
1 pkg (10 oz) frozen chopped spinach, thawed and squeezed dry
1/4 c diced red pepper

Toasted baguette slices

Melt the butter in a skillet and saute the chopped mushrooms until they are softened.

 Add the minced garlic and saute one minute longer.  Set side.

 Combine the mayonnaise, softened cream cheese, 1 c Parmesan, and 3/4 c mozzarella in a large bowl.

 Once the artichokes are rinsed and dried, chop them up into small pieces.

 Add the artichokes, thawed spinach, red pepper, and the mushroom mixture to the cream cheese mixture.

 Mix it all together, and place it in the slow cooker.  Top it with the remaining 1/4 c mozzarella and 2 T Parmesan.  Let it cook on low for 2-3 hours.

While it is cooking, slice a baguette into slices.  Slather some butter on both sides and toast on a griddle heated over medium heat.  Once the bottom is golden brown, turn them and toast the other side.  If you're not serving them immediately, place them in aluminum foil and wrap them to keep them warm.  

 Serve the dip while warm with the toasted slices.  Hot diggity!

Butterscotch Monkey Bread

Imagine waking up to the smell of fresh-baked bread, butterscotch, and brown sugar.  Man, if that doesn't lure a hibernating husband and kids out of bed, I don't know what would.  Well, maybe you'd better fry up some bacon while you're at it.  The smell of cooking bacon would rouse George Washington out of his grave.  Back to the bread... The wonderful thing about this recipe is that you prepare it the night before and pop it into the oven when you wake up.  This is a perfect breakfast for Christmas morning or when you have big group coming for breakfast in the morning.  It won't fail you.  It will consume you.  :)

Butterscotch Monkey Bread

Source: Cooks.com  http://www.cooks.com/rec/view/0,195,140160-225202,00.html

24 frozen Rhodes rolls

1 c brown sugar

1 box butterscotch cook and serve pudding (not instant)

1/4 c sugar

1 t cinnamon

1 stick butter ( don't you dare use margarine)

pecans or walnuts (optional)

The night before you want to devour this, sprinkle some nuts on the bottom of a greased bundt pan.

 Place the frozen Rhodes rolls in the pan. 

 Mix the brown sugar and pudding mix together.

 Sprinkle all of it over the rolls.

 Mix the cinnamon and sugar together and sprinkle that over the rolls.

 At this point, they are completely covered in powdery goodness.

 Pour the melted butter over everything.

 Try to cover as much of the sugar as you can. 

 I forgot to take pictures from here, but it's a piece of cake from here on out.  Cover the bundt pan with plastic wrap.  I did not do this, and one I woke up in the morning, I had an overflowing doughy monster on my counter. 

Leave the pan on the counter overnight.  In the morning, preheat the oven to 350.

Place the bundt pan on a cookie sheet and bake for 30 minutes.  PS- don't forget to remove the plastic wrap.  :)

Remove it from the oven and invert it onto a plate.  Serve warm.  Let the moans begin.

Chocolate Truffle Pie

In case you were so excited by the picture that you didn't read the title of this pie, let me write it out one more time:  Chocolate Truffle Pie.  Hello?!  Talk about three of the most delicious words in our language, and they are all in one dessert.  And let me tell you something else.  People think I am crazy when I say that I don't like pumpkin pie.  Why, you ask?  Because there are desserts like this out there!  Tradition or not, why would I eat a vegetable pureed into a pie when there are desserts like this?  This pie has got to be one of the best pies I have ever eaten.  It was unbelievable!  I don't have step-by-step pictures though.  I think a part of my brother died when we went to my in-laws' house for Thanksgiving because he wanted to try the pie.  I promised him that I would make it again soon, so I'll take pictures next time. 

 Chocolate Truffle Pie
source: Taste of Home November 2011 pg 51

pie crust (I used a pre-made frozen one and baked it)

Truffles:
2 c dark chocolate chips, divided
1/3 c heavy whipping cream
1 T shortening
2 t coarse sugar
1/2 t coarse salt

Filling:
1 1/3 c semi-sweet chocolate chips, divided
1 1/4 c heavy whipping cream, divided
1/4 c sugar
2 egg yolks
1/4 c butter, softened
2 T vanilla

Topping:
1 c heavy whipping cream
3 T powdered sugar
1/2 t vanilla

Bake the frozen crust according to package directions.  Get a deep-dish one if you can.

For the truffles, melt 1 c dark chocolate in microwave.  Start with 1 minute.  Stir.  Heat in 30 second intervals, stirring after each time, until the chocolate is melted and smooth.  Stir in the cream until incorporated.  Cool to room temperature then refrigerate until firm.  Once the mixture is firm, scoop out about 2 t of the mixture.  Roll into 24 1-inch balls. 

Place in the fridge until you're ready to do the next part.  By the way- if making truffles puts this recipe way over the top, you can skip the truffles or plop some store-bought ones on top to save time.

In a bowl, melt the remaining dark chocolate and the shortening.  Stir until smooth. Combine the course sugar and salt.  You can omit this part or use regular suagr and salt, if you'd like.  Stick the truffles on a toothpick and dip them in the metled chocolate mixture.  Let the excess chocolate drip off.  Before the chocolate sets, sprinkle the truffle with the sugar and salt.  Place it on waxed paper to set completly.  Repeat with the remaining truffles.

For the filling, put 1/3 c semi-sweet chocolate in a small bowl.  In a small saucepan, bring 1/4 c of cream just to a boil.  Pour it over the chocolate chips and whisk until smooth.  Once it's smooth, pour it into the bottom of the baked crust.  Place it in the fridge to set- about 15 minutes.

In a small, heavy saucepan, cook and stir the sugar, remaining semi-sweet chocolate chips and remaining cream over medium heat.  Once it is smooth, reduce the heat slightly.  Put the two egg yolks in a small bowl and whisk.  Add a small amount of the chocolate mixture into the eggs.  Stir it together.  Add it back into the chocolate mixture in the saucepan, stirring constantly.  Cook and stir until it reaches 160 degrees- It took me about ten minutes. 

Pour this mixture into a large bowl.  Pour in the butter and vanilla.  Stir.  Place this bowl in an ice water bath.  Leave it there, stirring often, until the mixture has cooled.  The cooler it is, the easier it will be to whip it into shape for the next step.  Don't rush this step.  Once it's at room temperature, you could probably even put it into the fridge to speed it up a bit.  Once it is nice and cool, beat it with a mixer until stiff peaks form. 

I did cheat a bit here.  I wasn't getting stiff peaks, so I actually beat about 1/2 c heavy cream to stiff peaks and added it into the chocolate mixture.  Then, I whipped the chocolate mixture until it thickened.  It probably would have turned out just fine without the extra cream, but it definitely didn't hurt it!

Pour the chocolate mixture into the pie crust.

Just before serving, prepare the topping.  In a bowl, beat the cream until it starts to thicken.  Add the powdered sugar and vanilla.  Beat until stiff peaks form.  Spoon the topping onto the pie.  Top with some truffles. 

Oh, how I wish I knew the secret to slicing a pie without making it look like a toddler was digging through it to find a Hot Wheel car. Look past the messiness and try to imagine the taste.  It is out of sight!  I'm not even going to tell you the fat content because I think you will hunt me down and slap me in the face for even tempting you with such an amazing concoction.  On that note, happy pie eating!

Pecan Turkey Salad Sandwiches

Oh, the joys of Thanksgiving dinner.  You spend 8 hours in the kitchen cooking and devour it all in 15 minutes.  One perk?  Leftovers.  Now, I'm not talking reheated turkey, stuffing, mashed potatoes, and gravy.  That's nice one more time, but I love all the options to do with leftover turkey.  I found this gem of a recipe and loved it.  I made it one afternoon and asked my husband if he wanted some.  He kind of snarled and agreed.  He took one bite and asked, "Man... what did you put in here?!  This hits the spot!"  It was really good.  I'm sad that I'm almost out of turkey.  This would be miraculous on a criossant, but alas, I just had regular bread. 

Pecan Turkey Salad Sandwiches

source: adapted from "Cashew Turkey Salad Sandwiches" from tasteofhome.com

1 1/2 c cubed turkey breast

1/4 c thinly sliced celery

2 T craisins (the original called for chopped dried apricots)

2 T pecans (the original called for chopped cashews)

1 green onion, chopped

1/4 plus 2 T mayonnaise

1/4 t salt

1/4 t pepper

lettuce

bread, toasted

Combine all ingredients except the lettuce and bread in a bowl.  Stir to combine.

Lightly toast the bread, put on a piece of lettuce, and top with the turkey salad and another piece of toasted bread.

If you're allergic to nuts, my heart breaks for you.  There is something about the crunchy addition of the pecans.