Why didn't I make this sooner?! This is so good, and ridiculously easy! The recipe called for just half of a 16 oz. can of refried beans, but I made my own crust and it was big, and used the whole can! Could add diced fresh tomato and olives to this!
-1/2 16 oz. can spicy, fat-free refried beans. (If you can't find spicy refried beans, as I often can't here in little old Mt. Home, ID...use the traditional kind and mix in 1 tsp. chili powder)
-1 cup salsa, divided
-1 12-inch pre-baked pizza crust (or make your own!)
2 cups shredded hearts of romaine lettuce
3-4 thinly sliced green onions
1/4 cup ranch dressing
1/4 cup crumbled tortilla chips
1 cup shredded pepper jack or monterey jack cheese (or a mexican blend)
Preheat oven to 425. Mix beans and 1/2 cup of salsa in a bowl. Place crust on a cookie sheet, spread the bean mixture over it. Bake until it's crisp and warm, about 10 minutes. Remove from oven, top with cheese and green onions (and tomato and olive if adding) and return to oven just for a few minutes, until the cheese melts. Top with shredded romaine, and dollop with the remaining salsa. Squeeze ranch back and forth over the top.
Thursday, August 25, 2011
Cinnamon Rolls
So, I've been slacking a bit! My husband returned from deployment end of June, and we've been very busy! I did do a lot of cooking/baking the first few days he was home though. He had some specific requests, and we went through a ton of food the first two weeks! It was like he hadn't eaten for the last 9 months! Anyways, this recipe was actually something I was really craving, and is definitely a family favorite. Even my husband, who does not care much for sweets (I know, what's wrong with him?!) loves these. He actually woke up at 4am one morning and went downstairs and got one! It's a combination of 2 recipes, the sweet dough/sticky bun recipe from the one and only Fannie Farmer Baking Book, and the cream cheese frosting is an Alton Brown recipe (so you know it's perfect!). This recipe is actually pretty easy, the hardest part is probably waiting for the dough to rise, and then waiting while they bake. No wait, I lied. The hardest part is waiting for them to cool off enough to eat one!!!! These are honestly the best cinnamon rolls I've ever had, and after making them the first time, I made them on a weekly basis for a few weeks straight. Okay, so here's the recipe. Please remember, I said these were good...not good for you....! :)
Sweet-Roll Dough:
2 packages dry yeast
1/4 cup warm water
1 cup milk, warmed
1/2 cup sugar
2 tsp. salt
8 Tbs. butter (one stick), softened
3 eggs, at room temp.
5 1/4 - 5 3/4 cups flour
Filling:
6 Tbs. butter, melted
1 cup brown sugar
1/2 cup chopped nuts (optional)
1 Tbs. cinnamon
Cream Cheese Icing:
2 1/2 oz. cream cheese (about 1/4 cup)
3 Tbs. milk
5 1/2 oz. powdered sugar (about 1 1/2 cups)
Sprinkle yeast over warm water in a small bowl, stir, and let stand for minute to dissolve. Combine milk, sugar, salt, butter, and eggs in a large mixing bowl, and beat well. Stir in dissolved yeast. Add 2 1/2 cups of flour and beat until smooth and well blended. Add 2 1/2 cups more flour and beat until the dough holds together in a rough, shaggy mass. Turn out onto a lightly floured surface and knead for a minute or two. Let rest for 10 minutes. Resume kneadinf for 8 to 10 minutes more, gradually sprinkling on a little more flour if the dough sticks to your hands, until smooth and elastic. Place in a greased bowl, cover with plastic wrap, and let rise in a warm place until doubled in bulk. Punch down the risen dough.
Roll out dough on a floured surface to a rectangle about 32 x 12 inches and 1/3 inch thick. Brush the surface with melted butter. Combine brown sugar, cinnamon, and nuts if using. Sprinkle evenly over the buttered dough, and press in gently with your fingers. Beginning with the long end, roll the dough up like a jelly roll, then cut into pieces about 1 1/4 inches wide. you will have about 24 slices. Place all in a greased 9x13 pan, or split into two greased round cake pans. Press them down gently just so they touch. Cover, and let rise until puffy and double in bulk.
Bake in a preheated oven at 375 for about 25 minutes, until golden brown on top. Remove from oven and let cool in the pans for about 5 minutes.
Make icing by beating cream cheese in a mixer until creamy. Add mix, and beat until combined. Sift in the powdered sugar and mix until smooth. Spread over the slightly cooled cinnamon buns and serve immediately!
*I stored the leftovers in the fridge, covered with plastic wrap, and would just microwave for about 20-30 seconds to reheat! If covered, these will keep for a few days...not that they would last that long....
Sweet-Roll Dough:
2 packages dry yeast
1/4 cup warm water
1 cup milk, warmed
1/2 cup sugar
2 tsp. salt
8 Tbs. butter (one stick), softened
3 eggs, at room temp.
5 1/4 - 5 3/4 cups flour
Filling:
6 Tbs. butter, melted
1 cup brown sugar
1/2 cup chopped nuts (optional)
1 Tbs. cinnamon
Cream Cheese Icing:
2 1/2 oz. cream cheese (about 1/4 cup)
3 Tbs. milk
5 1/2 oz. powdered sugar (about 1 1/2 cups)
Sprinkle yeast over warm water in a small bowl, stir, and let stand for minute to dissolve. Combine milk, sugar, salt, butter, and eggs in a large mixing bowl, and beat well. Stir in dissolved yeast. Add 2 1/2 cups of flour and beat until smooth and well blended. Add 2 1/2 cups more flour and beat until the dough holds together in a rough, shaggy mass. Turn out onto a lightly floured surface and knead for a minute or two. Let rest for 10 minutes. Resume kneadinf for 8 to 10 minutes more, gradually sprinkling on a little more flour if the dough sticks to your hands, until smooth and elastic. Place in a greased bowl, cover with plastic wrap, and let rise in a warm place until doubled in bulk. Punch down the risen dough.
Roll out dough on a floured surface to a rectangle about 32 x 12 inches and 1/3 inch thick. Brush the surface with melted butter. Combine brown sugar, cinnamon, and nuts if using. Sprinkle evenly over the buttered dough, and press in gently with your fingers. Beginning with the long end, roll the dough up like a jelly roll, then cut into pieces about 1 1/4 inches wide. you will have about 24 slices. Place all in a greased 9x13 pan, or split into two greased round cake pans. Press them down gently just so they touch. Cover, and let rise until puffy and double in bulk.
Bake in a preheated oven at 375 for about 25 minutes, until golden brown on top. Remove from oven and let cool in the pans for about 5 minutes.
Make icing by beating cream cheese in a mixer until creamy. Add mix, and beat until combined. Sift in the powdered sugar and mix until smooth. Spread over the slightly cooled cinnamon buns and serve immediately!
