Chicken Noodle Soup

My friend brought over lunch the other day and this is what she made.  My husband loved it.  It is easy and goes well with biscuits!

2 tsp. Chicken soup base
3 cups Chicken soup stock or broth
2 cups Carrots, chopped
3/4 cup Onion, chopped
2 cups Celery, chopped
2 cans Cream of Chicken Soup
1/4 cup Evaporate Milk or 1/2 cup Milk
2 cups Chicken, cooked
4 cups Country Style Egg Noodles, cooked
Salt and Pepper

Cook the vegetables in chicken broth, not too done.  Add the soup, milk, chicken and noodles.  Heat through.  Salt and pepper to taste.  If you want it thinner just add milk.

Source: Cheryl Harris

Itsa Pizza!

My friend, Saren, posted a recipe for Southwestern Pizza that got me motivated to throw one together myself.  She just used ingredients she had on hand and that is pretty much what I did except I did pick up some black beans and Queso Fresco at the store since I had to go anyway.  This is a great, easy, quick dinner and pretty healthy as well.  You can find Saren's recipe HERE, but I will show you what I used to make mine.  Enjoy!

Ingredients:
Tomato sauce
Cholula sauce
Minced garlic
Green chilies, chopped
Black beans, drained well
Canned corn, drained well
Green bell pepper, chopped
Jalapeno, seeded and sliced thin
Pulled pork (because I had some left over  from supper earlier in the week)
Queso Fresco
Onion Salt, to taste
Salt, to taste (balance with the onion salt
Crescent Roll Dough (you can use homemade or ready-made pizza dough, pita bread, whatever...)

1.  Open 2 cans of Crescent Rolls. Keep the dough together for the eight rolls in the first can.  Spread out on your pizza stone or rectangular cookie sheet.  Pinch the dough together at the perforations to form one crust.  Take half of the second can and add to the dough you have already formed, so that you have a pan-size pizza.

2.  Mix tomato sauce, Cholula Sauce, and minced garlic (I would have used salsa instead, but we were out).  Spread evenly over dough.

3.  Add all of your toppings in layers, as desired.  Top with the cheese.

4.  Sprinkle with salt and onion salt.

5.  Bake at 425 degrees for 12-15 minutes or until dough is done in middle.  Watch your exposed crust so it doesn't get too brown.


Source:  Original recipe idea from Saren Loosli, Five Kids in Five Years.

Chicken Tortellini

    A friend made this for me years ago and we all instantly fell in love! Creamy, flavorful, hearty, it is comfort food at its finest. It freezes very well, so it is a great one to take to neighbors who need a meal or to make ahead for yourself. I prefer using frozen tortellini over dried, I think it is more tender. Enjoy!

Chicken Tortellini

5 T. margarine or butter
6 T. flour
3 C. chicken broth
1 C. light cream or milk
1 tsp salt
Pepper to taste
Dash nutmeg
7 C. cooked tortellini
1 C. cooked chicken, diced (I use one breast)
1/2 C. parmesan cheese
1 C. mozarella cheese

Combine chicken and tortellini in a 9x13 pan, set aside. In a medium saucepan, melt butter, blend in flour and cook for one minute. Stir broth into mixture; add cream or milk and cook until mixture thickens and bubbles. Add salt, pepper, and nutmeg. Pour sauce over chicken and pasta; Sprinkle cheeses over the top. Bake at 350 for 20 minutes until bubbly and golden. I like to broil it for a minute or two at the end to give the cheese a nice brown crust. You can obviously add more cheese to your taste.

Source: Katie Konold

Roasted Chicken with Wild Rice Soup

This recipe was born when company showed up unexpectedly to a "Cooking Light" reader's home.  It became a big hit.  It's easy to prepare and it tastes even better the next day. 

Ingredients:

1 (6 oz) box long-grain and wild rice mix (such as Uncle Ben's)
1 T. olive oil
1 1/2 c. chopped red onion
1 c. chopped celery
1 c. chopped carrot
2 garlic cloves, chopped
1 (8 oz) package mushrooms, halved
1/4 c. all purpose flour
1/2 t. dried tarragon
1/4 t. dried thyme
2 c. water
2 T. dry sherry (optional)
2 (15.75 oz) cans fat free, less sodium chicken broth
1 (12 oz) can fat free evaporated milk
3 c. shredded roasted skinless chicken

Directions:

1.  Prepare wild rice mix according to package directions; set aside.

2.  Heat oil in a large Dutch oven over medium-high heat.  Add onion and next 4 ingredients (onion through mushrooms); saute for 6 minutes or until onion is tender.  Lightly spoon flour into a dry measuring cup; level with a knife.  Stir flour, tarragon, and thyme into onion mixture; cook 1 minute, stirring frequently.  Add 2 c.
water, sherry, chicken broth, and evaporated milk; bring the mixture to a boil.  Reduce heat and simmer 20 minutes or until slightly thick.

3.  Stir in cooked rice and chicken; cook 10 minutes or until thoroughly heated.  Yield:  8 servings (serving size;  1 1/2 cups).

Source:  Cooking Light

Curried Walnut Couscous

I got this recipe from a grocery store back in Florida. They had entire meals printed in color on nice card stock for people to collect. Anyway one of the meals featured this curried walnut couscous and it has been one of my absolute favorites ever since. My kids love it too (and make a giant mess when they eat it.)

 It is quick and simple and delicious

CURRIED WALNUT COUSCOUS

2 Tbsp. unsalted butter

1 Tbsp. brown sugar

1 tsp. curry powder

1/2 C. chopped walnuts (I use pecans in a pinch)

1 C. couscous

1 1/2 C. water

1/2 tsp. salt

1/4 C. golden raisins (I have never made it with these)

Place butter, brown sugar, curry powder and walnuts in a medium saucepan. Cook 2-3 minutes over medium heat, stirring often until butter melts. 

Cook 2-3 more minutes, stirring constantly. 

Stir in remaining ingredients, heat and stir 2 more minutes. 

Cover and remove from heat. Let stand 5 minutes. Fluff and serve. 

 

Cheddar Dill Scones

This was my first attempt at making scones and eating them! My impression of a scone is that its like a flat biscuit!  They are firmer of course, but the overall bite is similar to a biscuit.  I liked these, and surprisingly all of my kids and their friends did also. I served this with a ginormous pan of Broccoli Chicken Alfredo. The flavors were really great together. The best thing about this recipe is the DILL. I love some dill!

2-1/2 c. all-purpose flour
1 c. shredded cheddar cheese, use sharp
1/4 c. chopped fresh parsley
1 TBSP. baking powder
4 tsp. dill weed
1/2 tsp. salt
3/4 c. butter or margarine, room temperature
2 eggs, slightly beaten
1/2 c. milk

Heat oven to 400 degrees. Combine first 6 ingredients in a bowl. Cut in the butter until the mixture is crumbly. Stir in the eggs and milk just until the mixture is moistened. Turn out your dough onto a lightly flour surface and knead it until its smooth. Divide the dough in half; and roll each half into approx. an 8" circle. Cut each circle into 8 wedges. Place on a cookie sheet about a 1" apart. Bake for about 15-20 minutes or until lightly browned. Smear a little butter on top of them when they come out of the oven. Easy and delicious!

Adapted from a Land O Lakes recipe.

Fresh Tomato Soup

There's nothing like a fresh garden tomato.  And I love them plain, on BLT's, in salads.  But at some point in the gardening season I'm overrun with them.  And then I turn to tomato soup to help me use up and enjoy all those tasty tomatoes!  This is a new recipe for me and I really enjoyed the addition of carrots.  I have to say that I really used this recipe more as a guide and adjusted the amounts based on what I liked, what I had, and what I needed to use up!

Ingredients:
3 Tbsp. olive oil
1 onion, chopped
1 carrot, unpeeled and chopped
3 cloves minced garlic
12 tomatoes, roughly chopped
1 teaspoon sugar
1 tablespoon tomato paste
1/4 cup packed chopped fresh basil leaves
3 cups chicken stock
1 teaspoon kosher salt
1 teaspoons freshly ground black pepper
1/2 cup heavy cream

1.  In a large pot, heat olive oil on medium low heat.  Add onions and carrots and saute for 10 minutes.  Add minced garlic and cook for 1 minute.
2.  Add remaining ingredients EXCEPT cream and stir well.  Bring to a boil, then reduce heat and simmer for 30 minutes.  Remove from heat.
3.  Using an immersion blender, carefully puree the soup.  If you don't have an immersion blender, use a regular blender to puree the soup (do this with half the soup, then the other half to avoid overfilling the blender).
4.  Add heavy cream to the soup and stir in well.  Serve with crackers, croutons, chopped basil, etc.

Source:  I Can Cook That

Pureed Fruit Muffin

School is starting and kids need a good healthy breakfast to get the day started right!  This muffin recipe and a smoothie is a great way to get your kids the nutrition they need. The kids love it, in fact my 9 year old son can make it himself!  It is healthy, vegan, and YUMMY!

Pureed Fruit Muffins

1/2 c. coconut oil (you can use butter but I like coconut oil better)
3/4 c. dark brown sugar (or sucanat)
1 c. pureed fruit (fresh or bottled)
1 1/2 c. whole wheat flour
1 t. soda
1/2 t. salt

Mix all ingredients together and bake at 350 for 20 minutes.

Note: Some fruit suggestions are: applesauce, apples, bananas, peaches, and pineapple.  I also will add spices such as cinnamon, nutmeg, clove, and ginger.  This recipe is very forgiving so play with it and find what your family loves.  Enjoy!

Source: Annie Miller

Carpet Stain Remover

You may ask why I am posting a carpet stain cleaner on a food blog.  Well, to be honest, it was the quickest thing I could do in a really busy week.  And we had a cookout for all the youth in our congregation at my house, tonight, just before I scheduled this blog post. It was great fun and they played Corn Hole and Frisbee and Ping Pong and Foosball and ate lots of hot dogs and hamburgers.  I love working with the youth of our church.  They stayed longer than the activity was supposed to end, but I don't care.  Anyway, that's another reason for the weird post.  I just finished cleaning up from the festivities.  However, we can relate this spot remover to food because the test spot I used is in the dining room where food is eaten and spilled...see where I am going with this?  Yeah, it works.  I think I got this from Facebook, because it is totally turning into "Pinterest," don't you think?

Ingredients:

1 large bottle hydrogen peroxide (I asked myself, what is large? When you see the bottles all lined up beside each other , you will know.)

2 tablespoons of baking soda

1 tablespoon of Dawn Dish Soap



1.  Mix all the ingredients together in a plastic spray bottle. Use a good quality plastic.  My bottle appears to be leaking so I will need to switch.

2.  To apply, saturate the stain with the mixture, let it dry, vacuum and done.

Cranberry White Chocolate Scones

    I have never been that interested in scones until my friend made these for me. They are delectable! Soft, buttery, with just the right amount of sweetness. They are quick to put together and make a great treat to take to neighbors that is a little out of the ordinary. I consider them comfort food myself...

Cranberry White Chocolate Scones

Ingredients:
1 3/4 cups flour
3 Tbsp white sugar
2 1/2 tsp baking powder
1/2 tsp salt
1/3 cup firm butter
1 large egg, beaten
1/2 cup dried cranberries
1/2 cup white chocolate chips
4-6 Tbsp half and half or milk
Decorating sugar (coarse sugar sprinkles)

Directions:
    Heat oven to 400. Sift together dry ingredients. cut in butter with a pastry cutter or fork until it looks grainy. Stir in beaten egg. Add in craisins and white chocolate chips. When mixed together, add in just enough of the milk or half and half until the sides come away from the bowl. Place dough on lightly floured surface, gently roll in flour to coat.
    Knead lightly 10 times, then shape into a long, flat rectangle, about 2 1/2 inches wide, 3/4 inches thick. Using a sharp knife, cut triangles all the way down the log. Brush milk over each scone and sprinkle with lots of the decorating sugar--these are crucial! Place on greased cookie sheet or parchment paper and bake for 13-16 minutes. Pull them out when they just start to brown slightly and don't overcook. Enjoy!

Source: Pamela Fisher

Spaghetti Sauce

I'm always on the lookout for a better spaghetti sauce recipe.  This one is from the famous "Pioneer Woman---Ree".

Ingredients:

5 lbs. ground beef
3 T. olive oil
2 large yellow onions, diced
2 green bell peppers, diced
6 cloves garlic, minced
1 c. white wine (or low sodium beef broth)
2 (28 oz) cans crushed tomatoes
1 (14 oz) can crushed tomatoes
1 (4 oz) can tomato paste
1 jar good store bought spaghetti sauce
1 t. ground oregano
1 t. ground thyme
4 bay leaves
2 T. sugar
2 t. kosher salt
1/2 t. crushed red pepper (optional)
1/4 c. finely minced fresh parsley (or 3 T. parsley flakes)
1 whole rind from one wedge Parmesan (optional)
1/2 c. grated Parmesan cheese (optional)

Directions:

Important:  This recipe can be halved!  I just like to make a ton so I can freeze it.

1.  In a large pot over medium-high heat, brown the ground beef until totally browned.  Remove meat from pot with a slotted spoon and put into a bowl.  Set aside.

2.  Discard any grease in pot, but do not clean the pot.  Drizzle in olive oil.  When it is heated, throw in the diced onion and diced bell pepper.  Stir it around for 1 1/2 minutes, then add the garlic.  Stir and cook for an additional minute.

3. Add crushed tomatoes, tomato paste, and marinara sauce.  Stir to combine, then add oregano, thyme, sugar, salt, bay leaves and crushed red pepper (if using).

4.  Stir, then add ground beef and stir to combine.  Place the lid on the pot and allow to simmer for 1 hour, stirring occasionally.  Add a little water or some low-sodium broth if it needs more liquid.

5.  After an hour, add the minced parsley and the rind from a wedge of Parmesan (or grated Parmesan if you prefer--or both!).  Stir to combine, then put the lid back on and allow it to simmer for another 30 minutes or so.  Discard bay leaves before serving.

Source:  thepioneerwoman.com

Peach and Berry Cobbler

This cobbler is fabulous to make in the summer during peach and blueberry season. This is requested often in the summer at our house, and it is a great dessert to share with friends. 

Peach and Berry Cobbler

1. For topping stir together in a bowl:

1 cup all purpose flour

½ cup sugar

1 ½ tsp baking powder

Add:  ½ cup milk

 ¼ butter (softened)

2. For filling, in saucepan stir together:

¼ cup brown sugar

1 TBSP cornstarch

½ cup cold water

Add:  3 cups sliced peaches

1 cup blueberries

Cook and stir over medium heat until thick and bubbly.

Add: 1 TBSP butter, 1 TBSP lemon juice

3. Pour into casserole dish.

Spoon topping in mounds over hot filling. Spread evenly over filling as well as you can.

Mix together 2 TBSP sugar and ¼ tsp cinnamon and sprinkle over top. Bake 350° for 35 minutes. Serve with ice cream if you want! Delicious! 

Winter Cobbler: You can substitute frozen berries for fresh, and canned or frozen peaches, instead of fresh, with ½ cup peach syrup instead of cold water.

Source: My amazingly talented and brilliant friend Ninette Galbraith! : )

Here's one of my hungry teenagers. He gobbled up 2 plates of this yummy cobbler and came back asking for more, but it was all gone! Do I have to make a double batch of everything? :)

Understanding our Part

So lately I have been plagued with thoughts that I don't play a big part in God's kingdom. Thoughts that I am not making a difference, that I am not a part of huge changes taking place. The reason, I believe, for most of these thoughts is the recent Special Broadcast: The Work of Salvation that the church presented back in June. See, the wards that were highlighted in the video with Elder Anderson were in the stake we lived in previously in Tampa. And actually, one of the wards was the ward in which I was the young women's president. My husband was a High Council member that served in the other ward that was highlighted. I knew almost every person in that video. It was awesome! However, I felt a bit of sadness when I realized that I am no longer in that area, no longer making huge impacts in the lives of others.
For one YW activity, we delivered huge heart shaped cookies packaged in decorated pizza boxes to the YW on our roster that did not come to church. One girl we visited began coming to church and YW activities. Her family then started attending again and they are now living their temple covenants and fully active in the church. Our ward was instrumental in that situation. I was instrumental in that situation!
I have loved living in Idaho the last year and a half but I have begun to feel that I am not making  difference. I know that these thoughts are not from our Heavenly Father! We are all daughters and sons of a loving Father. He knows us, he loves us, he needs us.

Let me share a quote by J.M. Braude.
"Whoever you are, there is some younger person who thinks you are perfect. There is some work that will never get done, unless you do it. There is someone who would miss you if you were gone. And there is a place that you alone can fill."

This quote helps me realize that I am special. I am needed and make a difference. Even if it's not broadcast of the whole world to see, I fill a place that only I can fill. We are all unique. We are all needed. 
Here is another quote that reiterates the fact that we are special and that we have a part to fill.

"Do you understand that you are needed in building the kingdom of God as is every other member? The Lord has need of you! Not only are you blessed with certain gifts of the Spirit, but you can channel their powers through your unique personality, experience, influence and preparation to aid you in performing important acts of service to mankind. No one else will ever see with your eyes, hear with your ears, discern with your understanding. no one else will ever be able to minister with your particular ability and sensitivity. If you are willing to develop these spiritual gifts and abilities and exercise humility and faith, the Lord and his angels stand read y to assist you in any way they can."

I hope that we can all feel the reassurance from the Spirit that we are special and that we are needed. That we all have unique opportunities to serve no matter where we are. We may not be highlighted in a church training video but we do make a difference. I need to remember to check my pride and remember that service comes from a place of love for others and love for the gospel. May we all remember how important we are and fill the places that only we can.  


 

S'mores Cracker Candy

Did you know that tomorrow is National S'mores Day? What a lovely holiday. I thought in honor of the dear and favored S'mores I'd share a fun new take on them. I originally saw this on Pinterest and pinned it, then my sweet cousin commented that these were so good, but to make sure to have friends over to help eat them... or you'd be tempted to all yourself! I agree, these are very very tasty. A combination of caramel and s'mores? Yes, please. 

S'mores Cracker Candy
adapted slightly from Baked Perfection

Ingredients:
12 sheets of graham crackers
3/4 cup butter
3/4 cup brown sugar
5 cups mini marshmallows
4 Hershey bars, broken into pieces
1/2 cup semi-sweet chocolate chips

Directions:
1. Preheat oven to 350°F. Line a 15x10x1-inch jelly roll pan with aluminum foil, leaving a 1-inch overhang over the ends; spray foil with cooking spray.
2. Line graham crackers on the foil, breaking any in half to cover the pan completely In a medium saucepan, melt butter and brown sugar over medium heat, stirring constantly, until smooth and mixture comes just to a boil (about 4-6 minutes).
3. Remove from heat and pour evenly over crackers. Bake 5 to 6 minutes, or until bubbly.
4. Remove pan from oven and immediately sprinkle mini marshmallows, chocolate bar pieces, and chocolate chips over the crackers.
5. Return pan to oven for another 2-3 minutes, or until marshmallows begin to soften and puff up. Cool completely before serving

Grilled Stuffed Zucchini

 

Just as fair warning, the next few posts from me might all have to do with veggies from our garden and/or grilling. Sometimes both. We have soooo much zucchini. My menu this week has zucchini on 4 of the 7 nights. However, it is a great opportunity to try new zucchini recipes. My friend told me to try this recipe from Our Best Bites and it was really tasty. I am not always great at following a recipe perfectly...I like to tweak things here and there. So, I will share with you the way I did it.

Grilled Stuffed Zucchini

3 medium zucchini (about 10″)
8 oz. ground chicken (or turkey) Italian sausage
1/2 C diced red onion
  3cloves garlic, minced
1 medium tomato (about 1/2 C diced)
2-3 T chopped fresh basil
1 C. Shredded Cheese (I used a combo of Parmesan and Asiago. You can use pre-shredded if you want.)
3 T Italian style panko bread crumbs.
kosher salt
black pepper
extra virgin olive oil

1. Slice zucchini in half length wise, leaving the tops on. Scoop out the centers, saving them in a bowl. Leave at least 1/4 inch around the edges and bottoms. Take the good parts of the zucchini guts you just scooped out and dice up about 3/4 to 1 C. This will go in your filling.

2. Preheat your grill outside. Spray or drizzle olive oil all over the cut zucchini. Sprinkle with some salt and pepper. Place them on the grill over medium, cut side down. 

3. Start your filling in a skillet on the stovetop. Start by browning the sausage. When you no longer see pink, add the onions, garlic, and diced zucchini. Cook for 2-3 minutes until onion is tender. Add tomato and basil, a touch of salt and a few cracks of black pepper. Remove pan from heat and set aside.

4. Remove your zucchini from the grill. It should have some nice grill marks and be tender. It takes about 5-7 minutes. Bring them inside.

5. Add the cheese and bread crumbs to filling mixture. Stir to combine and then divide the filling between the zucchini. Sprinkle a bit of bread crumbs over the top of the zucchini. Then give them a little drizzle of extra virgin olive oil. 

6. Return the zucchini to the grill, filling side up. Close the grill and cook for another 5-10 minutes. 
Serve! 

Cinnamon Toast

My oldest daughter introduced this "new and improved" cinnamon toast method to our family a while back.  She found it online--probably on Pinterest.  I must say it does make a superior toast!  She adapted it a little from the original Pioneer Woman recipe, but I've included the ingredients we leave out in case you want to give it a try.  (She also adapted the instructions to her liking.)  The recipe is for 16 slices of toast, but you can easily adjust the amounts for your needs.

Ingredients:
16 slices of whole wheat bread
2 sticks of butter, softened
1 cup sugar
3 tsp. cinnamon
2 tsp. vanilla extract (optional)
1/8 tsp. nutmeg (optional)

1.  Turn oven broiler on HI.  Lightly toast the bread in a toaster.  Set toast on baking sheet and let it cool.
2.  With a fork, smush together the butter, sugar, and cinnamon in a bowl.  It should be a thick mixture, like heavy frosting.
3.  Spread a generous layer onto each toast piece.  Broil until brown and bubbly (the exact browness will depend on your preference, but watch it carefully and move the pan around to get even browning.  A chocolate brown topping will give a nice crunchiness).
4.  Remove from oven and allow to cool enough for you to handle it and the bubbly top is no longer shiny.

Notes:

• My daughter's pan of choice for this is our pizza pan that has tiny holes all in the bottom.  This makes it crunchy from underneath and also changes the way the butter bubbles on the top.
• You can use just about any bread you want.  My daughter has tried several types and they have all worked.
• If you soften your butter in the microwave, make sure that it doesn't melt.  Melted butter will change the consistency of the final product.
• You can adjust the spices to your liking.

Source:  Pioneer Woman

OMGosh! Cinnamon Rolls

 

 

These rolls are sooooo good.  Got them from Pinterest here and adapted them to my own personal taste.  These are originally from Pioneer Woman, who is just a lot of fun to watch in action, I must say.  So I guess you could say this recipe is an adaptation of an adaptation.  Isn't that what we all do on our food blogs?  LOL....On another related note, these still do not beat my sister's recipe but that's okay.  Good to have more than one cinna-roll recipe in your arsenal, just in case.  What I like about these is that I can have them oven-ready and put them in the fridge overnight, bake them and glaze them the next morning and save myself a little sleep. My favorite step?  Rolling out the dough into a big ol' funky rectangle! I usually try to get more even edges, but when I saw Ree's photos I realized I can let go of that.  Yes, yes I can. 

 

Ingredients:

DOUGH

2 cups whole milk (I used 1% and it was fine!)

1/2 cup vegetable oil

1/2 cup sugar

1 pkg active dry yeast

4 1/2 cups all-purpose flour

1/2 t. baking powder

1/2 t. baking soda

1/2 T. salt

 

FILLING

1 c. melted butter, more if you want

1/8 c. ground cinnamon

1 c. sugar, more if you want (why not?)

GLAZE
1 lb. powdered sugar
1 t. vanilla flavoring (original recipe uses maple flavoring)
1/4 cup milk
1/8 cup melted butter
1/8 cup milk (original recipe uses coffee)
Pinch of salt

 

Directions:

1.  Mix milk, vegetable oil, and 1/2 cup sugar in a pan.  Scald the mixture (heat just to the boiling point).  Remove from heat and cool at least 45 minutes (you want it warm, about 115 degrees F.).

 

2.  When the mixture is lukewarm to warm--not HOT--sprinkle in 1 package Active Dry Yeast--2 1/4 teaspoons if you have a jar.  Let this sit for a minute, until it starts to bubble, and then add 4 cups of flour.  Stir mixture together.  Cover and let rise for at least an hour.

 

3.  Next, add 1/2 cup flour, baking powder, baking soda, and salt.  Stir mixture together. At this point you would cover the dough and refrigerate until needed.  You could do it overnight or for a day or two. You may need to punch it down if it starts rising out of the pan. 

4.  To make the rolls, sprinkle your work surface generously with flour and roll the dough into a thin rectangle, about 1/4" thick.  Brush with melted butter, sprinkle the sugar on and then the cinnamon.  Be generous.

5.  Working from the wide edge, roll the dough tightly towards you in a neat line.  Pinch the seam to the roll to seal it.  Spread 1 T. of melted butter in each pan.  Cut the dough into 1-inch slices with a sharp knife (I use the dental floss method)  and lay them in the pans.  Let rest 20-30 minutes.  Bake at 375 degrees F for 13-17 minutes, or until golden.

If you are making ahead for Christmas Morning or hey, just for breakfast, instead of popping them in the oven, just put them straight into the refrigerator and they will rise slowly this 2nd time overnight.  In the morning let them sit out for about 30 minutes and then bake as directed.

6.  For Glaze, mix together all ingredients, and stir well until smooth.  Consistency should be thick but pourable.  Generously drizzle over warm rolls.  Do not be afraid to use every drop of this glaze.  Seriously, it is better than just the usual powdered sugar, water and vanilla.


Source:  Pioneer Woman, via Sugar & Spice by Celeste