Quinoa Stuffed Peppers

Quinoa Stuffed Bell Peppers

http://damndelicious.net/2013/06/03/quinoa-stuffed-bell-peppers/

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Yield 6 servings

Loaded with protein, veggies and healthy grains, these stuffed bell peppers will provide the nutrition that you need for a healthy, balanced meal!

Ingredients

• 3 cups cooked quinoa
• 1 (4-ounce) can green chiles
• 1 cup corn kernels
• 1/2 cup canned black beans, drained and rinsed
• 1/2 cup petite diced tomatoes
• 1/2 cup shredded pepper jack cheese
• 1/4 cup crumbled feta cheese
• 3 tablespoons chopped fresh cilantro leaves
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon chili powder, or more to taste
• Kosher salt and freshly ground black pepper, to taste
• 6 bell peppers, tops cut, stemmed and seeded

Add Fresh Creamy Flavor w/ Mexico Avocados

Instructions

• Preheat oven to 350 degrees F. Line a 9×13 baking dish with parchment paper.
• In a large bowl, combine quinoa, green chiles, corn, beans, tomatoes, cheeses, cilantro, cumin, garlic, onion and chili powder, salt and pepper, to taste.
• Spoon the filling each each bell pepper cavity. Place on prepared baking dish, cavity side up, and bake until the peppers are tender and the filling is heated through, about 25-30 minutes.
• Serve immediately.

Shredded Chicken Tacos in the Crockpot

Delicious and so easy! I love a good crockpot meal too. These will join our regular menu rotation.

Crock Pot Shredded Chicken Tacos

4 chicken breasts

1 jar of salsa

1 can of corn

1 can of black beans

1 packet of taco seasoning

Put chicken, salsa and taco seasoning in crock pot.  Set on low and let cook for 7 hours.    

Shred chicken breasts at around 7 hours; add corn and beans.  After an hour, enjoy! 

Put on taco shells or make a taco lettuce wrap.

Quinoa Chili

This was delicious! I will definitely be making this again. A great twist on regular chili.

Quinoa Chili

http://damndelicious.net/2013/10/16/quinoa-chili/

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Yield 6 servings

This vegetarian, protein-packed chili is the perfect bowl of comfort food that you can eat guilt-free!

Ingredients

• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 onion, diced
• 2 cups cooked quinoa
• 2 (14.5-ounce) cans diced tomatoes
• 1 (15-ounce) can tomato sauce
• 1 (4.5-ounce) can diced green chiles
• 1 1/2 tablespoons chili powder, or more, to taste
• 2 teaspoons cumin
• 1 1/2 teaspoons paprika
• 1 1/2 teaspoons sugar
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground coriander
• Kosher salt and freshly ground black pepper, to taste
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 (15-ounce) can black beans, drained and rinsed
• 1 1/2 cups corn kernels
• 3 tablespoons chopped fresh cilantro leaves
• Juice of 1 lime
• 1 avocado, halved, seeded, peeled and diced

Add Fresh Creamy Flavor w/ Mexico Avocados

Instructions

• Heat olive oil in a Dutch oven or large pot over medium high heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
• Stir in quinoa, diced tomatoes, tomato sauce, green chiles, chili powder, cumin, paprika, sugar, cayenne pepper, coriander and 1-2 cups water, making sure to cover most of the ingredients; season with salt and pepper, to taste.
• Reduce heat to low; simmer, covered, until thickened, about 30 minutes. Stir in beans, corn, cilantro and lime juice until heated through, about 2 minutes.
• Serve immediately with avocado, if desired.

Spaghetti bake

This was a tasty dish and a fun twist on the traditional spaghetti and meatballs for dinner.

*1 lb of ground beef

*1 jar of spaghetti sauce

*8 oz of cream cheese

*1/4 cup sour cream

*1/2 lb cottage cheese

*1/2 cup butter (1 stick)

*1 pkg spaghetti 16 oz

*Grated cheddar cheese

Instructions:

Preheat your oven to 350°. Boil your spaghetti noodles until al dente (firm).  Drain and set aside until ready to assemble.

Combine the cream cheese, sour cream and cottage cheese until well blended.

Brown  your hamburger and when done, drain well.  Combine the hamburger with your spaghetti sauce.

Ready for assembly?

1.  Put a few slices of butter into a 9×13 pan then pour half of your spaghetti noodles on top.

2.  Take your cream cheese mixture and pour on top of the noodles. Spread well over noodles.

3. Pour the rest of the noodles on top of the cream cheese mixture.  Put a few more slices of butter on top of the noodles.  And no, this is not a Paula Deen recipe!

4. Pour your spaghetti and meat sauce on top of your noodles:

 Now it is ready to put into the oven for 30 minutes. After 30 minutes, pour the desired amount of grated cheese on top and return to the oven for 15 minutes to allow cheese to melt.

Banana Carmel roll

I have a major obsession with Banana bread, so when I saw this recipe, I knew I had to try it! It didn't disappoint and even better, I could freeze it and eat it whenever! We ended up eating it as dessert one night. 


 Banana Caramel Roll

For the Cake:

1 cup cake flour
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp baking powder
2 eggs
3 egg whites
3/4 cup sugar (divided)
2 ripe bananas, mashed
1 tbsp vanilla paste
1 tsp lemon zest
1 tbsp confectioners sugar
Non-stick cooking spray


For the Filling:
4 oz cream cheese
1/2 cup brown sugar, packed
1 tbsp vanilla paste
1 cup Cool Whip
1 tbsp confectioners sugar
3 tbsp caramel sauce



Preheat oven to 375-deg.  Coat a 15” x 10” x 1” baking pan with the nonstick spray, then line with parchment paper and coat the paper with nonstick spray; set aside.

Sift together the flour, baking soda, salt, and baking powder.

In a large bowl, beat the whole eggs for 5 minutes with a hand mixer, then add 1/2 cup sugar, mashed banana, vanilla, and lemon zest.   Beat until fully combined.

In the bowl of an electric stand mixer fitted with a whisk attachment, beat the egg whites on medium speed until soft peaks begin to form.  Gradually beat in the remaining sugar, one tbsp at a time, on high speed until stiff peaks form.

Add the flour mixture to the banana mixture, mixing gently until combined. Then hand-fold in the egg whites, being careful not to break them.

Spread the batter into the prepared pan and bake for 10-12 minutes or until the cake is firm but still soft.  Cool 5 minutes, then turn cake onto a flat surface dusted with the confectioners sugar.

Gently peel off the parchment paper, then roll up the cake in towel jelly-roll style, starting with the short side  (Note: you can use toothpicks to help the cake keep its shape if necessary.)  Move to a wire rack, then cool completely.

In the bowl of an electric mixer fitted with a flat paddle, beat the cream cheese and brown sugar until smooth, then add the vanilla paste.  Hand-fold in the Cool Whip.

Once the roll is completely cooled, unroll it and spread on the filling in an even layer.

Roll the cake back up, sprinkle with confectioners’ sugar, and drizzle with the caramel sauce before serving.

Approximate Nutritional Values: http://www.food.com/recipe/banana-cake-with-caramel-frosting-94128

Sloppy Joe Calzones

We love Sloppy Joe in a Biscuit at our house, but always hate how you don't get much sloppy joe mix on each biscuit, so I decided to try something different. I took the biscuits and flattened them out, put some mix in the middle, and pitched the edges closed to make a calzone! It was delicious! We got way more mixture in each bite and you could eat it as finger food! Best yet, it is easy! You can use your favorite sloppy joe recipe and grab a tube of biscuits and you have  got any easy meal!

Ingredients:

1 lb. ground beef

1 onion

1/2 cup celer

2 Tbls. brown sugar

1 Tbl. mustard

1/2 Tbls. Worchestershire Sauce

1/2 can tomato soup

1/2 cup ketchup

Refrigerated rolls (Pillsbury Grands Biscuits)

1. Brown ground beef and drain. Combine all ingredients together and simmer for an hour.

2. Flatten each biscuit as much as you can, put a tablespoon or more of sloppy joe mix in the middle, pitch it closed an cook at 350 for 10-12 minutes.

 

Mini Caprese Salad Skewers

I was looking for an easy, yet delicious appetizer to bring to a dinner and this was a winner! It is cute and pretty easy too. I will be making these again, a tasty appetizer that is easy to eat.

Ingredients:

Mozzarella mini balls (or larger mozzarella cut into smaller pieces)

Basil

Cherry tomatoes

Toothpicks

Balsamic glaze

Assembly one cherry tomatoes, a piece or ball or mozzarella cheese, and a basil leaf on a toothpick. Drizzle balsamic glaze over the too, chill, serve, and enjoy!

Egg, cheese, and bacon crescent rolls

I found this recipe on pinterest, but it came from All Recipes. It was pretty good. I am not a fan of scrambled eggs, so I thought this would be a good way to trick myself into eating eggs and getting some protein. The only bummer is you can't fit much inside the crescent rolls, but they were still tasty. Pat suggested using a sausage link instead of bacon and rolling that inside with the eggs, it might be worth a try. Overall, it was an easy meal and for the most part, tasty.

 

Ingredients:

1 (8 ounce) can Pillsbury® refrigerated crescent dinner rolls 8 slices bacon, crisply cooked, crumbled 4 egg, scrambled

1/2 cup finely shredded Cheddar cheese 1 egg, beaten (optional) 1 tablespoon cracked black pepper (optional)

Directions:

1.	Heat oven to 350 degrees F. Unroll dough on work surface; separate into triangles.
2.	Top each triangle with bacon, scrambled egg and cheese. Roll up loosely as directed on can. Place on ungreased cookie sheet; curve into crescent shape. Brush with beaten egg; sprinkle with pepper.
3.	Bake 18 to 20 minutes or until golden brown.

Avocado Egg Rolls

Pat and I have always loved the Cheesecake Factory's Avocado egg rolls. I have been meaning to try to make them myself for quite sometime, but haven't gotten around to it. Cooking club came around and I knew I just had to make them. These were delicious! The dipping sauce was amazing! We will definitely be making these again.

 

Dipping Sauce
3 -4 teaspoons white vinegar
1 teaspoon balsamic vinegar
1/2 teaspoon tamarind pulp ( I just skipped this!)
1/2 cup honey
1 pinch powdered saffron (I didn't have any, so I left it out)
1/2 cup chopped cashews
2/3 cup fresh cilantro
2 garlic cloves
2 green onions
1 tablespoon granulated sugar
1 teaspoon ground black pepper
1 teaspoon ground cumin
1/4 cup olive oil

Egg Rolls
1 large avocado, peeled, pitted, & diced
2 tablespoons sun-dried tomatoes packed in oil, chopped
1 tablespoon minced red onion
1/2 teaspoon fresh cilantro, chopped
1 pinch salt
3 egg roll wraps
1 egg, beaten

Directions:
1.Stir together vinegars, tamarind, honey, and saffron in a microwave safe bowl, and microwave for 1 minute.
2. Stir until tamarind is dissolved.
3. In a blender, Puree tamarind mixture, cashews, 2/3 cup cilantro, garlic, onions, sugar, pepper, and cumin.
4. Pour mixture into a bowl and stir in oil.
5. Refrigerate until ready to use.
6. Gently stir together avocado, tomatoes, onion, 1/2 teaspoon cilantro, and salt.
7. Distribute filling evenly onto center of each egg roll wrapper.
8. Position a wrapper so that a corner is pointing toward you; fold the bottom corner up, 1/4 of the way over the filling.
9.Brush remaining corners and edges of the wrapper with egg, roll up from side to side, fold top corner over all and press to seal.
10. Repeat with remaining wrappers.
11. Continue by deep-frying the egg rolls in 375 degree oil for 3-4 minutes, until golden brown.
Read more at: http://deep-fried.food.com/recipe/copycat-cheesecake-factorys-avocado-egg-rolls-60891?oc=linkback

Sour Cream Noodle Bake

I have been a terrible blogger lately, but have been cooking a bunch. I have been trying to make at least one new recipe a week, but often forget to take a picture and/or blog about it. This was the Pioneer Woman's Sour Cream noodle bake, it was pretty tasty. It was very easy to make too.

Ingredients

From the Pioneer Woman

http://thepioneerwoman.com/cooking/2011/03/sour-cream-noodle-bake/

• 1-1/4 pound Ground Chuck
• 1 can 15-ounces Tomato Sauce
• 1/2 teaspoon Salt
• Freshly Ground Black Pepper
• 8 ounces, weight Egg Noodles
• 1/2 cup Sour Cream
• 1-1/4 cup Small Curd Cottage Cheese
• 1/2 cup Sliced Green Onions (less To Taste)
• 1 cup Grated Sharp Cheddar Cheese

Preparation Instructions

Preheat oven to 350 degrees.
Brown ground chuck in a large skillet. Drain fat, then add tomato sauce. 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, then simmer while you prepare the other ingredients.
Cook egg noodles until al dente. Drain and set aside.
In a medium bowl, combine sour cream and cottage cheese. Add plenty of freshly ground black pepper. Add to noodles and stir. Add green onions and stir.
To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, then sprinkle on half the grated cheddar. Repeat with noodles, meat, then a final layer of cheese. Bake for 20 minutes, or until all cheese is melted.

Twice baked butternut squash

Yum!! I made this for cooking club last night and it was very tasty! It will be the perfect fall dish, although I didn't mid having it in the summer! It was super easy too and I don't think too bad for you since it is squash and quinoa....and of course some Gorgonzola cheese too. :)


Twice Baked Butternut Squash (with quinoa and gorgonzola)
4.0 from 1 reviews
Print
Recipe type: vegetarian main courseAuthor: Erin AldersonPrep time: 20 mins Cook time: 75 mins Total time: 1 hour 35 mins Serves: 4
Ingredients
1 large butternut squash
1 tablespoon olive oil
2 medium shallots
1/2 cup quinoa
1 cup water
1/2 cup gorgonzola cheese, plus extra for topping
pinch of salt
Instructions
Preheat oven to 400˚. Slice butternut squash in half and scoop out seeds. Place each half cut side down in a 9×13 pan and pour 1/2″ of water in the bottom. Place in oven and bake until tender, about 45-60 minutes. Once done, remove and set aside.
Rinse quinoa and set aside. In a medium pan heat olive oil over medium low heat. Dice shallots, add to oil, and saute until shallots are fragrant. Stir in quinoa and water. Bring to a boil, then reduce to a simmer at let cook until water is absorbed, 12-15 minutes.
While quinoa cooks, scoop out butternut squash, leaving a 1/4″-1/2″ on the sides and bottom. Drain water from pan and return butternut squash to the pan, cut side up.
Mash butternut squash and stir in gorgonzola cheese. Once quinoa is done, add it to the butternut squash. Taste and add salt if need be.
Scoop filling evenly into butternut squash halves. Sprinkle with gorgonzola cheese and return to oven. Let bake for 10-15 minutes or until cheese has melted and the tops begin to brown. Remove from oven, cut eat half in half, and serve.
Evenly spread filling back into butternut squash
Notes
The butternut squash can be roasted the day before cutting out a good majority of the time it takes to make this!

Monkey cupcakes

Banana Cupcakes
Recipe from my dear friend Kari
1/2 cup butter
1 cup sugar
1 cup mashed bananas (about 2 nanners)
1 cup milk
1 egg
1 1/2 cup flour
1 tsp baking soda
1/4 tsp salt
1 tsp vanilla

* Mix liquid ingredients first. Then add dry ingredients. Bake at 350 degrees for 15-20 minutes

After they are cool, I add this to the top of them. You can add nuts if you want. I have added chocolate chips to them and they were delish!

Chocolate Glaze
1/2 c heavy cream
2 Tbs light corn syrup
1 1/2 c chocolate chips

Heat cream and corn syrup in a saucepan until mixture begins to boil. Remove from heat; add chocolate chips. Cover and let stand 5 minutes. Stir until smooth. Glaze cupcakes with chocolate.

Mini vanilla wafers (halved)
Vanilla wafers (3/4ths)
Black and red decorating gel

Brussel Sprouts with bacon and walnuts

I made these for cooking club and they were very tasty! I will be making these again for sure .

Ingredients:
2 tablespoons cider vinegar
1 tablespoon brown sugar
1 tablespoon walnut oil (or oil of your choice, or apple cider)
4 slices thick cut bacon
1 pound brussels sprouts, trimmed and shredded (you can use the shredding blade on a food processor)
1/2 cup toasted chopped walnuts
kosher salt, to taste
fresh ground black pepper, to taste

Directions:
In a small bowl, whisk together vinegar, sugar, and oil; set aside.

In a large skillet, cook bacon until crisp. Remove bacon, cut or crumble into pieces, and set aside. Pour off all but 2 tablespoons of drippings in pan (if there aren’t enough drippings to equal 2 tbsp, add a little butter or oil).

Heat drippings over medium-high then add shredded brussels sprouts. Cook, stirring constantly, for 3 to 5 minutes, or until just tender. Remove from heat and stir in bacon, walnuts, and dressing. Season with salt and pepper to taste. Serve warm.

Servings: 4

Banana Cupcakes with Cream Cheese Frosting

My dear friend, Kari, was sweet enough to share this recipe with me. I made these delicious cupcakes for my coworker's birthday as well. They are very light and fluffy and taste so much like banana bread. I plan to make them again for Izzy's Sock Monkey birthday party since our little monkey loves bananas. However, I am going to make a brown glaze and make a monkey face out of Vanilla wafers. Thank you Kari for sharing your tasty recipe! Thankfully I only have to wait a few more weeks before I get to have them again. :)

Banana Cupcakes
Recipe from my dear friend Kari

1/2 cup butter

1 cup sugar

1 cup mashed bananas (about 2 nanners)

1 cup milk

1 egg

1 1/2 cup flour

1 tsp baking soda

1/4 tsp salt

1 tsp vanilla

 

* Mix liquid ingredients first. Then add dry ingredients. Bake at 350 degrees for 15-20 minutes

 

After they are cool, I add this to the top of them. You can add nuts if you want. I have added chocolate chips to them and they were delish!

 

Cream Cheese Frosting:

1 (8oz) cream cheese

1 stick of butter

4 cups powdered sugar

1 tsp vanilla

(1/3 cup nuts optional)

 

*Mix cream cheese and butter until creamy.  Add sugar and vanilla. (Use milk instead to create a creamier texture.)

Birthday Party Popcorn!

I made this delicious snack for a coworker's birthday. It was so easy to make and it was very tasty! It was the perfect combination of salty and sweet. It is the perfect birthday snack, I just might have to make this for Izzy's first birthday party too!

 

Birthday Cake Popcorn
1 bag of popcorn, popped
8 ounces of white chocolate candy coating, melted (I used Almond Bark)
4 heaping teaspoons of yellow cake mix
Assorted sprinkles

*Optional-Mini M&M's

Pop popcorn and spread out on a paper towel, removing any kernels or burnt pieces, and place in a large bowl.

Melt white chocolate in the microwave in 30 second intervals, stirring in between, until melted and smooth. Stir in cake mix until smooth, then stir in about 3 teaspoons of sprinkles. Immediately pour over popcorn. Using a wooden spoon, mix the popcorn until completely coated. 

Pour out onto wax paper or into a wax-paper lined jelly roll pan and spread into a single layer. Sprinkle with sprinkles until festive, then let cool and harden. Break into pieces and enjoy!

Greek Quinoa Salad

Yummy! Another great summer grilling side dish that you won't feel guilty about consuming!

Ingredients
1cquinoa2cwater3tbspolive oil3⁄4cfresh lemon juice1tspdried oregano1clvgarlic, minced or pressed in a garlic press1⁄4ckalamata olives1bnscallions, chopped1ptgrape tomatoes, halved7ozsheep's milk feta cheese, cubed1⁄4cdiced red onion Salt and pepper to taste
Instructions
Place quinoa in a strainer and rinse under cold running water. Add water and quinoa to a medium saucepan. Bring to a boil and reduce to a simmer. Cook 15 minutes until quinoa is almost translucent. Spread cooked quinoa on a large dinner plate and place in freezer for 15 minutes to chill. Meanwhile, in a small bowl, combine olive oil, lemon juice, oregano, and garlic. Toss with quinoa. Add olives, scallions, grape tomatoes, cheese, and red onion; gently mix ingredients. Season with salt and pepper and serve. Tip for Feta Cheese
Feta cheese may be too salty for some. To lower the sodium count, soak it in water overnight.

Salted carmel shortbread

Wow! These were fantastic! The flavor was amazing, which makes sense if you consider how much butter is in these bad boys. The perfect dessert for a special occasion or to bring to a party. They were very easy to make too!


Salted Caramel Shortbread
Recipe adapted from What's Gaby Cooking

For the shortbread layer:
10 tbsp unsalted butter, at room temperature
1/2 cup sugar
1/2 tsp salt
1 egg yolk
1-2/3 cups flour

For the caramel:
1 cup unsalted butter
1 cup light brown sugar
3/4 cup light corn syrup
2 tsp sea salt, plus more for sprinkling on top
4 tbsp sugar
4 tbsp heavy cream
1-1/2 tsp vanilla extract

- Line an 8x8" pan with parchment paper, leaving some hanging over the sides to make removal easier.
- In a large bowl, combine the butter, sugar, and salt with a pastry cutter or fork. Add the egg yolk and continue mixing.
- Add the flour and use your hands to combine the dough until coarse crumbs form. Transfer the dough into the prepared pan and press it down into one even layer.
- Refrigerate for 30 minutes. Preheat oven to 350 degrees and bake for 25 minutes, until slightly golden brown. Set aside to cool.
- For the caramel, combine the butter, brown sugar, corn syrup, salt, sugar, and heavy cream. Bring to a boil and stir for about 5-10 minutes until caramel reaches the "soft ball stage" at around 230 degrees.
- Remove from heat, stir in the vanilla and pour caramel over the shortbread.
- Refrigerate for at least 3 hours, then sprinkle with sea salt and cut into squares. Store caramels in the fridge until you're ready to eat them.

Asparagus Orzo salad

Another yummy recipe from pinterest. This is the perfect summer salad, it was very refreshing.

Lemon Orzo Salad with Asparagus and Tomatoes
12 oz. orzo
1 bunch fresh asparagus, cut into 1-inch pieces
1 pint grape or cherry tomatoes, halved
1 lemon, zested and juiced
4 Tbs. extra virgin olive oil
1 clove garlic, minced
2 Tbs. fresh parsley, minced
Kosher salt
Fresh ground pepper
Grated Parmigiano Reggiano*
Bring 2 large pots of water to boil. Add a big pinch of salt in each.
To one pot, add asparagus and blanch, about 2 to 3 minutes, depending on the thickness of your asparagus. Place blanched asparagus in a bowl of ice water to stop the cooking and keep them green.
To the second pot, add the orzo. Cook per package instructions. When tender, drain and place in a large bowl. Add blanched asparagus and tomato halves.
Mix olive oil, lemon zest, lemon juice, garlic, salt and pepper in a small bowl. Stir into orzo and vegetables. Stir in parsley and grated Parmigiano Reggiano.
This can be served warm, room temperature or cold.
*Note: If you want to keep this salad vegan, leave out the Parmigiano Reggiano.

Asparagus tart

I made this for Easter brunch today. It was very easy and tasty as well. Good old Martha Stewart always has go to recipes.

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Ingredients

Flour, for work surface
1 sheet frozen puff pastry
5 1/2 ounces (2 cups) Gruyere cheese, shredded
1 1/2 pounds medium or thick asparagus
1 tablespoon olive oil
Salt and pepper
Directions

Preheat oven to 400 degrees. On a floured surface, roll the puff pastry into a 16-by-10-inch rectangle. Trim uneven edges. Place pastry on a baking sheet. With a sharp knife, lightly score pastry dough 1 inch in from the edges to mark a rectangle. Using a fork, pierce dough inside the markings at 1/2-inch intervals. Bake until golden, about 15 minutes.
Remove pastry shell from oven, and sprinkle with Gruyere. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange in a single layer over Gruyere, alternating ends and tips. Brush with oil, and season with salt and pepper. Bake until spears are tender, 20 to 25 minutes.
Cook's Note

Store-bought puff pastry works well in this savory tart; thaw it according to package instructions. Emmentaler or Fontina cheese can be substituted for the Gruyere.

Cinnamon roll cake!

The name says it all...YUM! This was so easy to make and was so tasty! It was our nanny's birthday today so we made these for her to start her morning off right. It was killing me not to eat some before she did, but I waited until after work. It was worth the wait, yum! Just like cinnamon rolls, but softer!

Cinnamon Roll Cake
www.jamiecooksitup.blogspot.com
Time: 15 minutes hands on + 40 minutes to bake
Yield: 12 generous slices
Recipe from Picky Palate

CAKE:
3 C flour
1/4 t salt
1 C sugar
4 t baking powder
2 eggs
2 t vanilla
1 1/2 C milk
1/2 C butter, melted

CINNAMON FILLING:
1 C butter, softened
1 C brown sugar
2 T flour
1 T cinnamon

GLAZE:
2 C powdered sugar
5 T milk
1 t vanilla

1. Into your stand mixer, or large mixing bowl put 3 C flour, 1/4 t salt, 1 C sugar, 4 t baking powder, 2 eggs
and 2 t vanilla. Pour the 1 1/2 C milk over the other ingredients and mix well.
2. While the mixer is still running slowly add the 1/2 C melted butter. Mix just until combined.
3. Spray a 9x13 pan with cooking spray and spread the batter out evenly in the pan.
4. To make the cinnamon filling use a small bowl and a wooden spoon to combine 1 C softened butter, 1 C brown sugar, 2 T flour and 1 T cinnamon.
5. Drop the cinnamon filling by spoonfulls onto the cake batter.
6. Take a butter knife and drag it through both the cinnamon and cake batter layers, making a pretty marble effect.
7. Bake this baby at 350 degrees for 35-40 minutes, or until a knife inserted into the center comes out clean.
8. In a small mixing bowl whisk together 2 C powdered sugar, 5 T milk and 1 t vanilla. Pour the glaze over the warm cinnamon cake. Serve warm, or at room temperature.