Skip to main content

Weekend Cooking

I was in the kitchen quite a bit this weekend.

First up, I made a batch of banana muffins to have around for easy breakfasts and snacks this week. I totally cheated and used the bisquick muffin recipe- I just added mashed banana to the wet ingredients. They came out ok- not quite as sweet as I would have liked, but putting cream cheese frosting on them fixed that right up!



Next, I decided to make a batch of home made cinnamon rolls. Dev really likes them and although the are EVIL to have around, I made them anyway.

Just use a basic white bread dough recipe (I used my Dad's). After the first rise, roll the dough into more or less a rectangle (mine is never a rectangle- more like some sort of Rorshact(sp) dough blob experiment)then slather it with butter or margarine (I used Brummel and Brown Yogurt Spread) and brown sugar mixed with cinnamon.

Use a serrated knife to cut the roll into slices. One recipe of bread dough made about 12 slices. I put 6 slices into one 8 inch cake pan (greased very well) and 6 slices into another.

Preheat the oven to 350 and put the rolls on top of the stove with a towel over them, so they can rise a little before you park them in the oven for 30 minutes.

While the rolls are baking, make a batch of cream cheese frosting, then cover the hot from the oven rolls with the icing. OR you can frost them individually as you eat them. We do this because we can't (well we could but we shouldn't) eat the whole pan at one sitting.




Tonight's dinner was left over mac and cheese and smothered pork chops. Again, I totally cheated on the chops. I used rib chops on the bone, about an inch and a half thick- salted them and dredged them in a little flour, seared them in my new skillet, and removed them to a plate. I added chopped onion to the skillet and let it soften up for about 3 minutes. I deglazed with a little white wine, then dumped half a bottle of Cattleman's BBQ sauce in the pan. I stirred it around a little, put the chops back in to finish cooking and popped on the lid. By the time I had the mac and cheeese reheated, the chops were cooked through. I didn't take pics because I didn't remember to until we were half way through dinner. They were really good, and I'm sure I'll use this technique again!

I wonder what trouble I can get into next weekend???

Comments

brooks1986 said…
I have a cinnamon roll recipe to die for...can mix it all in bread machine!
Vikki, a foodie said…
Yum .... banana muffins with cream cheese frosting. With walnuts, you've hit a home-run with me! Vikki www.food-self-sufficiency.blogspot.com

Popular posts from this blog

Carrot Cake!!!!!!

I made my very first ever from scratch homemade cake at 7,500 feet above sea level today. I have made many homemade cakes before, but that was back home in Savannah, which is practically 2 feet below sea level.

After many dismal failures (including box mixes) I have finally made a cake from scratch that turned out decent. No- better than decent. I think this is the best cake I've ever made. No joke.

It all started when my fried Emmy posted on her blog about receiving as a gift from her hubby, a copy of "The Joy of Cooking." By the way, you should go read her blog. She is nauseatingly multi-talented. She cooks and knits beautifully, as well as a bunch of other stuff I learn about every freakin' time I read her blog. So go over to her blog right now.

Anyhoo...she read the high altitude instructions and cranked out a beautiful red velvet cake that made me drool. After reading that, I decided it was time to stop being a wuss about baking at high altitude and try a…

Sunday Love...

This is what Sunday morning looked like at our house. I was inspired by some beautiful strawberries I bought at the store yesterday, so I wanted to make a special breakfast.

What says "I Love You" more than a stack of hot, homemade buttermilk pancakes???



Well, I'll tell you what. A stack of hot, homemade buttermilk Strawberries Romanoff Pancakes with Brown Sugar-Sour Cream Sauce. That's what.



A very good friend of mine from back home in Savannah, Jared, sent me for an engagement gift a year subscription to "Southern Living" magazine. He explained that he didn't want me to "forget how to be Southern." Although it is doubtful that I will EVER not be Southern, it was a very sweet gift. And I must admit I was so excited the day it landed in our mailbox that I had to fight every instinct in my Southern body not to plop on the couch right then and there and read it cover to cover and commit it to memory.

In the April 2009 issue of "Southern L…

The Best Pizza Dough for Mimi

This picture does not include a picture of my pizza dough.  But it was taken at my favorite pizza place in the world- Vinnie Van Go-Go's in Savannah, GA.

I have toiled in vain to make a homemade crust that is in any way similar to Vinnie's.

I'm not going to say I've done it, because I haven't.  But what I can say is I think this version is the closest I'll ever get.

For 10 years I have played around with basic pizza dough recipes, trying to find one that yields a thin, crispy crust, with bubbly edges.

I think there are two things that make this possible... very high heat (most home ovens can't get hot enough) and 00 Italian flour (it makes such a soft, pliable dough).  To manage the heat problem, I usually cook my pizzas on the grill, and let it heat to at least 600 degrees.  Hopefully one day my husband will build the wood fired pizza oven of my dreams.  And to manage the flour issue, I order my flour from Amazon.

Here's the basic recipe and process: