Knits ~n~ Purls ~n~ More

I have been in the baking mood for a while now. This just doesn’t mess well with my diet I am on though. I think I am going to be trying this recipe out for my next MomsNext meeting.

Aloha Paradise Bars

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, softened
1 egg
2 cups white vanilla baking chips
1 cup coarsely chopped dried pineapple
1 cup flaked coconut
1 cup chopped macadamia nuts
1 can (14 oz) sweetened condensed milk (not evaporated)

Heat oven to 350°F. Spray bottom only of 13×9-inch pan with cooking spray. In large bowl, stir cookie mix, butter and egg until soft dough forms. Press dough in bottom of pan.

Bake 15 minutes. Sprinkle with baking chips, pineapple, coconut and nuts. Drizzle evenly with sweetened condensed milk.

Bake 30 to 35 minutes longer or until light golden brown. Cool completely. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.

Makes 36 bars

Hmmmmm… this sounds oh so yummy! I am going to have to try it out this weekend.

CINNAMON ROLL CAKE

CAKE:
3 cups Flour
1/4 teaspoon Salt
1 cup Sugar
4 teaspoons Baking Powder
1 1/2 cups Milk
2 Eggs
2 teaspoons Vanilla
1/2 cup ( 1 stick) Butter, melted

TOPPING:
1 cup ( 2 sticks) Butter, softened
1 cup Brown Sugar
2 Tablespoons Flour
1 Tablespoon Cinnamon

GLAZE:
2 cups Powdered Sugar
5 Tablespoons Milk
1 teaspoon Vanilla

Preheat oven to 350 degrees. Spray a 9×13 glass baking pan with cooking spray. Set aside.

In an electric or stand mixer add the flour, salt, sugar, baking powder, milk, eggs, and vanilla. Once combined well , slowly stir in the melted butter. Pour into the prepared 9×13 baking pan.

For topping, In a large bowl mix the 2 sticks of butter, brown sugar, flour and cinnamon together until well combined and creamy. Drop evenly over the batter by the tablespoonfuls and use a knife to marble/swirl through the cake.

Bake at 350 for 28-32 minutes or when a toothpick inserted near the center comes out nearly clean.

FOR GLAZE: In a medium bowl, mix the powdered sugar, milk and vanilla together with a whisk. Drizzle evenly over the warm cake. Serve warm or at room temperature.

I found this recipe on pinterest. It turned out great, and will be added into regular rotation of my menu planning.

Chicken:
4 large chicken breasts
2 sleeves Ritz crackers
1/4 t salt
1/8 t pepper
1/2 C milk
3 C cheddar cheese, grated
1 t dried parsley

Sauce:
1 10 ounce can cream of chicken soup
2 T sour cream
2 T butter

Dip the chicken in the milk, then the cheese, then crackers. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10 minutes, or until the edges of the chicken are golden brown and crispy.

Into a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.

Yum!

I am hoping my baking mood comes back soon, as I have missed all of my holiday baking!

I have been craving some ooey, gooey cinnamon rolls. If I can’t get these made I am going to have to put in a call to my friend Briana, to see if she can whip some up!

Ingredients

Rolls:
1 cup mashed potatoes
1 cup reserved potato water
3/4 cup butter OR margarine
3/4 cup sugar
2 teaspoons salt
1 cup hot water
2 envelopes Fleishmann’s® Active Dry Yeast
1/2 cup warm water (100 to 110 degrees F)
2 eggs
8 1/2 cups all-purpose flour, or more if needed

Filling:
1/2 cup butter OR margarine, softened
1 cup sugar
1 1/2 teaspoons Spice Islands® Ground Saigon Cinnamon

Icing:
3 cups powdered sugar
6 tablespoons butter OR margarine, softened
1 teaspoon Spice Islands® 100% Pure Bourbon Vanilla Extract
5 tablespoons milk, or more as needed

Directions

Combine potatoes, potato water, butter, sugar, salt and hot water in large mixing bowl. Stir until butter melts; set aside and let cool. Combine yeast and 1/2 cup warm water in small bowl. Let rest 5 minutes. Add eggs, 2 cups flour and yeast mixture to potato mixture. Beat until well mixed. Continue adding flour, 1 cup at a time until soft dough forms.
Knead on a lightly floured surface until smooth and elastic (about 4 to 6 minutes), OR knead with electric mixer using dough hook. Place in a greased bowl, turning to coat. Cover.
Let rise in a warm, draft free area about 1 hour, until doubled in size. Punch dough down; divide in half.
Roll one portion of dough on a lightly floured surface to a 12 x 18-inch rectangle. Spread with half the butter. Combine sugar and cinnamon; sprinkle half of the mixture over surface. Roll up tightly lengthwise, sealing edges. Cut into 12 slices. Place in greased 13 x 9-inch pan. Repeat with remaining dough. Cover.
Let rise 30 to 45 minutes until nearly doubled.
Bake in preheated 350 degrees F oven for 25 to 30 minutes.
Cool for 15 minutes. Combine icing ingredients and drizzle over rolls.