Here it is... we’ve been waiting in anticipation.
After seeing this recipe somewhere on the internet. I adapted it from a post called Lauren's latest.
Well I was totally salivating just reading the list of ingredients. Today our daughter was having brunch so it was a great opportunity to try this recipe. It was delicious. Great with a cup of coffee for sure. I do love my early morning coffee.
It is light and easy to make. I did cut back a little on the butter, sugar, vanilla. I was thinking it might be too sweet if you can understand my thinking.
If not here's how I was thinking. All the butter sugar swirled through the cake and then the icing might be a little too much for my liking but you can feel free to make it as you see in the recipe.
I found it to be perfect . I did make it early a.m and it was super fresh that it crumbled a little. I do think you could make it the day before and still enjoy it.
My sheet pan was 11x"16" and 15 minutes at 350 degrees worked out perfectly.
I think you can make it in a 9"x9" easily. You would have to adjust the time accordingly.
CINNAMON ROLL SHEET CAKE
INGREDIENTS:
- white cake mix
- ingredients to complete cake mix: eggs, oil and water
- 1/3 cup melted butter
- 1/3 cup brown sugar
- 1 tablespoon cinnamon
- for the icing:
- 1 cup powdered sugar
- 1/2 teaspoon vanilla
- milk
DIRECTIONS:
Preheat oven to 350 degrees.
CINNAMON ROLL SHEET CAKE
DIRECTIONS:
- Preheat oven to 350 degrees.
- Line half sheet pan with parchment paper and lightly spray with nonstick cooking spray. Set aside.
- Make cake mix according to package directions and spread evenly into sheet pan.
- Mix melted butter, brown sugar and cinnamon together and drizzle across cake batter. Using a butter knife, swirl butter mixture through cake batter.
- Bake about 15 minutes or until toothpick comes out clean after being inserted into the cake.
- While cake bakes, stir powdered sugar, vanilla and just enough milk to create icing the consistency of white glue.
- Remove from oven and cool 5-10 minutes before drizzling with icing. Serve warm or at room temperature.
Enjoy!
adapted from of Lauren's latest
One of my favorite coolers in the summer is watermelon ice cream. We all love it and it's easy to make.
Whether you make them in muffin cups, molds or kids pops these are a favorite of mine and it'll be a favorite of yours too. Yummy!
2 cups seedless (cut in medium size cubes) watermelon
4 cups vanilla ice cream softened
mini chocolate chips (optional) 1 cup beaten heavy cream or Cool Whip( for topping)
Soften ice cream on counter.
Drain watermelon (sometimes they are very juicy), add ice cream and blend into a consistency of a milkshake. Hint: There's an idea!
If you want to do more a larger container will work well for freezing. Do as above in a blender making sure to blend ice cream and watermelon thoroughly and pour into container. Freeze several hours until firm.
Note: When dipping it is a good idea to dip your dipper in warm water for easy scooping.
I sometimes use a 13x9 inch glass baking dish and use it to freeze until hard..Best if frozen overnight..
Easy to make and serve! Use ice cream scooper to scoop out and serve.. or maybe pops!! You decide. It's a fun dessert and treat for all who love watermelon. Enjoy!
Here we are the July 4th week-end is quickly approaching and other than a few traditional favorites we plan on spending a quiet week-end.
The children and grandchildren have plans so hubby and I will relax and may go to a movie.
I have wanted to make a salad something like this for a while. I thought what better time than summer, correct. Light dressing and since I had some bacon(thick style) stored in the freezer I let it thaw overnight and today's light dinner was this salad.
Enjoy!
1/2 cup bottled ranch dressing(you can use light or low calorie if you desire)
1/2 cup light sour cream
1 cup cherry tomatoes (I used half cherry and half quartered)
8 oz. cooked penne pasta
10 slices cooked bacon(I baked mine until crispy) and broke in pieces but crumbling the bacon might be a better choice
2 cups chopped romaine lettuce (washed thoroughly and patted dry)
salt and pepper if needed
In a small bowl mix ranch dressing and sour cream.
Cook pasta according to directions. Drain and rinse in cold water. Drain all water thoroughly.
Mix lettuce, cherry tomatoes and penne with dressing. Add bacon and serve or chill until ready to serve.
Have a safe week-end.
7-4-16
6/26/18
Marinara Sauce is my favorite! I do not need meat to make a great sauce. Good ingredients seal the deal.
4 tablespoons olive oil
1 medium onion sliced thin, or minced
1/2 medium carrot, cleaned, finely grated
1 small sweet pepper diced thin(optional)
2 cloves garlic minced
2 cans crushed tomatoes
2 to 4 fresh basil leaves or 1 tsp dried basil
1/2 tsp. salt or salt to your taste
1/4 tsp.red pepper(optional)
Saute onion and carrot in olive oil until translucent..Add diced pepper if using and garlic..cook one minute..Add crushed tomatoes, salt and red pepper..Cook over medium heat stirring occasionally about 30 to 45 minutes or more until it reduces slightly. The sauce will thicken slightly.
Cook pasta, drain and toss with sauce and of course some good Italian cheese...Easy and delicious !
Marinara Sauce (a little more involved)( Mom's Recipe)
2 tablespoons olive
1 small onion finely grated
2 cloves garlic,minced
1 can 2 lb. 3 oz. Italian Plum tomatoes undrained
1 large can tomato puree
1 tsp. dried or several fresh basil leaves
1 tsp. salt
1/8 tsp. pepper
In large skillet over medium heat, heat oil ..add onion, cook until translucent, add garlic, cook 1 minute. Add plum tomatoes with their liquid mashing tomatoes with fork until mixture is slightly chunky..Stir in puree, basil, salt and pepper.
Cook over medium low heat uncovered and stirring occasionally (30 minutes) Sauce will reduce to about 3 1/2 cups...
Happy Cooking from my kitchen to yours,
8/22/12
10/7/14
1/30/17
Welcome to 7 days of summer meals. Enjoy!
You could call this dish almost a regular in our house because it is made quite often. Both hubby and I love it and believe it or not the children and some of the grandchildren do too! Two of the boy grandchildren won't even try it! but I'm thinking years to come they will too.
All it takes is one large head of greenish cabbage(for some color). Sliced rather thin if you can or buy a large bag or two of shredded cabbage at the grocery store, 1 stick butter, 1 medium to large onion, sliced , salt and pepper to start.
The dumplings are sooooo easy.
2 cups flour
1 egg
1 tsp. salt
1 cup milk or water(milk seems to make them a little more tender)
In medium bowl beat egg with fork,, milk or water and salt. Fold in
flour. Bring a medium pot of water to boil, drop batter using a 1/2 of a small
teaspoon(see photo). Stir while adding so as not to stick to bottom of
pan. Cook on medium heat until dumpling/noodles come to top. Cook for several
minutes more. Drain. Add to Cabbage/onion mixture. Enjoy! Easy and it's a keeper!!!
Note: If batter is too thin add a bit more flour. If too thick a bit more milk. It'll work out fine.
3/31/15
3/2/18
