Texas Orange Rolls

Oh boy are these to die for! I love orange rolls and I have never in my life attempted to make them not even cinnamon rolls. Can you believe it? I finally gained my confidence and gave it a try and it was a success!

I found a great recipe but I changed the name to "Texas Orange Rolls" because of their size. These are so delicious and big and moist. I served them with bacon and vanilla smoothies for breakfast during General Conference. I will now forever crave these. I did tweak the frosting a bit and I think it would be yummy to try these with buttermilk replacing the milk in the dough.

Texas Orange Rolls

• 1 tablespoon white sugar
• 1 tablespoon active dry yeast
• 1 cup warm milk
• 1/2 cup warm water
• 1 egg, beaten
• 1/2 cup orange juice
• 1/2 cup butter, melted
• 1/4 cup instant vanilla pudding mix
• 1 tablespoon orange extract
• 5 cups bread flour, or more if needed
• 1 teaspoon salt 
• 1/2 cup butter, softened
• 2 tablespoons grated orange zest
• 1 teaspoon orange extract
• 3/4 cup white sugar

Frosting  

• 1 (8 ounce) package cream cheese, softened
• 1/2 cup butter, softened
• 2 cups confectioners' sugar
• 2 teaspoons orange extract
• 2 tablespoons orange juice, or more as needed

 
Sprinkle 1 tablespoon white sugar and the yeast over the warm milk and warm water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes. Mix in the egg, 1/2 cup orange juice, melted butter, vanilla pudding mix, and 1 tablespoon orange extract. Stir in 5 cups bread flour and salt. Add more bread flour if the dough is too sticky. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, 8 to 10 minutes.
 

Place the dough in an oiled bowl and cover with a clean cloth. Allow the dough to rise in a warm place until doubled in size, about 1 1/2 hours.

Combine 1/2 cup softened butter with the orange zest and 1 teaspoon orange extract in a small bowl until smooth. Set aside. Grease a baking sheet.
 
Turn the dough out on a floured surface and roll out into a 24x12-inch rectangle. Spread the butter mixture evenly over the dough, then sprinkle with 3/4 cup white sugar. Roll up the dough, beginning with the long side. Cut the dough into 18 1 1/2-inch rolls. Arrange the rolls cut-side up on prepared baking sheet. Cover with plastic wrap and refrigerate overnight.

Preheat oven to 350 degrees. Remove the plastic wrap from the rolls, cover with a towel and allow them to rise in a warm place for 30 minutes. (Tip: I set my oven to the lowest temperature it will go and then once it reaches that temperature I turn it off and place the rolls in there to rise.)

Bake in the preheated oven until golden brown, 25 to 30 minutes (I prefer to bake mine for 20 minutes, so they are more moist.The longer they cook the drier they can become). Allow rolls to cool slightly before frosting.

While the rolls are baking, cream together the cream cheese and 1/2 cup softened butter until smooth. Stir in the confectioners' sugar and 2 teaspoons orange extract. Stir in orange juice, a little at a time, until frosting is smooth and spreadable. Spread the frosting over the slightly cooled rolls. Enjoy!

http://allrecipes.com/recipe/high-five-orange-rolls/

Cheesy Cheddar Twists

I got this idea from the Pizza Factory. I hate to say it but I have no special recipe for this. I just followed the Cheddar Breadsticks recipe in my Cuisine Art bread maker cookbook. When the dough was finished, I separated it into balls and rolled the balls out into snakes. You can also cut flat strips as in the directions below. From there I wrapped them around chopsticks and baked them.

The paprika is what turns the dough orange (I used smoked paprika).They taste so good and are fun to eat!

Cheesy Cheddar Twists

• ¾ cup water, room temperature
• 1/3 cup extra virgin olive oil
• 1-1/2 teaspoons salt
• ½ teaspoon granulated sugar
• 3 cups bread flour
• 1 cup shredded sharp Cheddar
• 1 teaspoon paprika
• 2-1/4 teaspoon yeast, active dry, instant or bread machine
  

Place ingredients, in the order listed, into the bread pan fitted with the kneading paddle and secure the bread pan in the Cuisinart Bread Maker. Press the menu button to select the dough program. Press start to mix, knead and rise. For best mixing results, scrape the pan 10 to 15 minutes after the program has started.

When cycle is completed, remove dough from machine and transfer to a lightly floured surface. Punch down to deflate. Preheat oven to 375°F and line baking sheets with parchment paper.

Roll the dough out into a rectangle, about 1/4-inch thick, 10 inches long and 22 inches wide. Roll the rectangle so that its width runs from left to right. With a pizza cutter or sharp knife, cut strips that are each ½- inch wide. Twist each strip around chopstick. Place on parchment lined baking sheet and cover with plastic and allow to rest for about 30 minutes. Once breadsticks have rested brush with olive oil and bake until golden about 15 to 20 minutes. Allow to cool slightly and serve.

Vanilla Poppy Seed Cake

I made this recipe up yesterday when we all wanted something sweet to eat but there were no options in the fridge. I was craving a Cinnamon roll so I came up with this. It was so delicious that my family ate the entire cake! (I didn't have cream cheese so I used sour cream which is why my frosting looks thinner in this picture. It tasted great but I prefer cream cheese for a thicker frosting)

Vanilla Poppy Seed Cake

You can find this on the baking isle at walmart

• 1 box of white cake mix
• 2 eggs
• 1 1/4 cup water
• 1/2 cup oil
• 1 can poppy seed filling
• 3/4 cup raisins
• 1/4 tsp cinnamon 
• 1 tsp grated lemon zest

Vanilla Frosting
(double the recipe for more frosting)

• 4 ounces butter, softened
• 4 ounces cream cheese, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

Set oven to 350 degrees. In a large bowl mix together cake mix, eggs, water and oil. Add remaining ingredients and blend well. Pour into a greased 11 X 13 pan and bake for 35 minutes. 

In a medium bowl, cream together butter and cream cheese. Gently add powdered sugar. Add vanilla extract. Spread over cooled cake and enjoy!

Pina Colada Pancakes with Creamy Coconut Syrup

On my last trip to Thanksgiving Point I found a bottle of coconut syrup in the gift shop. It looked super tasty and I wanted to buy it but the line was way too long. I decided that I would just have to make up my own recipe and we would have it with the first batch of pancakes that I would make on my new griddle.

The other day I came up with the idea of Pina Colada pancakes and couldn't wait to make them. Because I used a buttermilk mix my focus is not the pancake batter but the toppings and the syrup.When we made them, they were so delicious we couldn't stop eating them and there were no left overs. We had them with fresh eggs from the neighbor's chickens.You have to give this a try! The coconut syrup is so good we used the left overs as an ice cream topping. It's sweet and very rich so you don't need to add any additional ingredients. Holy cow - it's so good over sorbet or chocolate ice cream - even Neapolitan. Mmmmm!

Pina Colada Pancakes

• 1 box of Krusty's Buttermilk Pancake Mix
• 1 Fresh Pineapple (peeled, cored and cubed) Do not used canned
• 2 ripe bananas, sliced
• 4 kiwi peeled and sliced
• 1 can of whipped cream
• (optional - shredded coconut)

Creamy Coconut Syrup 

• 1 can of cream of coconut
• 1/2 cup half and half
• 1 tsp vanilla extract

Make the pancakes according to directions on box (you can replace water with pineapple juice and add some shredded coconut into the batter if you like). Set aside and keep warm.

For syrup, mix together cream of coconut, half and half and vanilla. Blend until smooth. Refrigerate about a half hour to thicken.

Butter the pancakes while warm and top with pineapple, bananas and kiwi. Drizzle syrup over the top and add whipped cream. Enjoy! 

Cheese Pull-A-Part (From the Pie)

We have a restaurant here in Utah called The Pie Pizzeria. Located near two universities, it's a popular college hang out. As long as I can remember my favorite dish they serve is the cheese pull-a-part. It's gooey cheese stuffed breadsticks topped with Parmesan and herbs. It comes with ranch and marinara dipping sauce. My husband and I used to eat there all the time back in our college days, but it has been years since I have been there because we are not close to any of the locations.

I hate to say it but I used my bread maker to make the dough so if you have a bread maker just make the pizza or bread stick dough listed in your bread maker recipe book. Make enough dough to make two pizzas. You can also use your favorite recipe for pizza dough. (Avoid whole-wheat dough as this recipe is not meant to have that wheat flavor. It would be like making sour dough with wheat flour).

Cheese Pull-A-Part (From the Pie)

• Your favorite pizza dough (enough for 2 pizzas)
• 4-6 cups shredded Mozzarella cheese (you could slice it if you like) 
• 1 Tbsp olive oil
• 1 Tbsp melted butter
• 1/4 cup grated Parmesan cheese
• 1/4 cup grated Romano cheese
• 1 tsp dried oregano
• 1/2 tsp garlic powder

Set the oven to 375 degrees. Roll out your pizza dough on floured surface and place on a pizza pan. Cover with mozzarella cheese. Roll out second dough and place on top like a sandwich. Brush oil and melted butter over the top. Sprinkle, Parmesan, Romano, oregano and garlic over the top. Lightly score the dough with a pizza cutter into bread stick slices, however don't cut all the way or cheese will run out during baking. This makes it easy to just pull the bread sticks off with your fingers without tearing when it comes right out of the oven. Bake for 20 minutes. Serve with homemade marinara and ranch. Enjoy!  

Homemade Tortillas

Tortillas can be used for so many things and they taste best homemade! Enchiladas, burritos, chimichangas, tacos, wraps, chips etc. I've been making homemade tortillas for the last ten years. These are so easy to make that my seven-year-old son can do it (as you can see). Once you try them homemade, you'll never want to buy them from the store again.

Tortillas

• 4 cups flour
• 1 tsp salt
• 2 tsp baking powder
• 2 Tbsp lard
• 1 1 /2 cups water

Whisk the flour, salt, and baking powder together in a mixing bowl. Mix in the lard with your fingers. Add the water and mix until the dough comes together; place on a lightly floured surface and knead a few minutes until smooth and elastic. Divide the dough into 24 equal pieces and roll each piece into a ball.

Preheat a large skillet over medium-high heat. Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla. Place into the hot skillet, and cook until bubbly and golden (about 30 seconds); flip and continue cooking until golden on the other side. Place the cooked tortilla in a tortilla warmer; continue rolling and cooking the remaining dough.

http://allrecipes.com/recipe/homemade-flour-tortillas/ 

Classic Orange Julius

 I remember the good old days when I used to work at the mall as a teenager. On my breaks I would walk over to the Orange Julius stand and order a refreshing Orange Julius.

Now those stands have all disappeared as Orange Julius is now a part of Dairy Queen. It has been years since I have enjoyed the creamy frothiness of an OJ. I found myself very much craving one the other day and decided I would make this beloved drink for my family.

Now, I have to say that all the recipes out there are some new modern version of the classic drink - but they are not the same. The original recipe contains egg whites or meringue powder and all the new recipes have replaced that with milk. This classic drink was created in the 1920's and there was no milk in the recipe.

If you are worried about raw egg, I suggest you use liquid egg whites in the carton as they have been pasteurized.

This makes 2 servings, so increase ingredients as needed.

Orange Julius

• 1 1/4 cups orange juice
• 1 cup water
• 3 Tbsp egg white
• 1 tsp vanilla extract
• 1/4 cup sugar
• 1 1/2 cups ice

In a blender, combine all of the ingredients except for the ice and blend on high for about 30 seconds. Add the ice and blend until cubes are crushed (another 20 seconds). Pour into glasses and serve. Enjoy!

Source: https://www.topsecretrecipes.com/Orange-Julius-Orange-Julius-Recipe.html

Strawberry Key Lime Pie

The day I created my coconut key lime pie, my imagination ran wild and I envisioned a strawberry key lime pie. I'm so glad I experimented to create this fabulous recipe! It is super delicious beyind what words can describe! Reminds me of a cold strawberry lime-aid in a creamy pie.

Strawberry Key Lime Pie

• 1 graham cracker pie crust
• 1 small can condensed milk 
• 1/2 cup key lime juice
• 1/2 tsp lime zest
• 3 egg yolks
• 3 cups frozen strawberries, thawed

Topping:

• 8 oz whipping cream
• 2 Tbsp sugar
• 1 tsp vanilla extract

Set oven to 350 degrees. Place 1 1/2 cup of strawberries in the microwave for about 2 minutes until hot very soft. Mash them with a fork until they are pureed. In a medium bowl mix condensed milk, lime juice, zest, egg yolks and strawberry puree together. Arrange remaining strawberries on the bottom of pie crust. Pour mixture into pie crust over the berries and bake for 15-20 minutes.

In a large bowl add whipping cream, sugar and vanilla extract. Beat on high speed until thickened and stiff. Spread over cooled pie. Refrigerate about 4 hours. Enjoy!

Coconut Key Lime Pie

 Oh my word is this ever delicious! I love key lime pie and I make it every year but this time I thought how yummy it would be with a coconut whipped cream - so I created this recipe. Mmmmm - I made it and it did not disappoint!

Coconut Key Lime Pie

• 1 graham cracker pie crust
• 1 small can condensed milk 
• 1/2 cup key lime juice
• 1/2 tsp lime zest
• 3 egg yolks
•  1 tsp coconut extract

Topping:

• 8 oz whipping cream
• 2 Tbsp sugar
• 2 cups shredded coconut, toasted
• 1 tsp coconut extract 

Set oven to 350 degrees. In a medium bowl mix condensed milk, lime juice, zest, egg yolks and coconut extract together. Pour into pie crust and bake for 10 minutes.

In a large bowl add whipping cream, sugar and coconut extract. Beat on high speed until thickened and stiff. Spread over cooled pie.

Heat frying pan to medium high and add shredded coconut. Toast until light golden (about 3 minutes) continuously stirring. Sprinkle over top of pie. Refrigerate about 4 hours. Enjoy!

Lemon Chicken Egg-Drop Soup

So, I bought these really pretty pink bowls that remind me of spring. When I first saw them I imagined a yellow,  lemon soup in them. Of course I had to create this soup as the first food I would serve in these cute bowls. It's lemony good and very cleansing with the lemon oil. My family loved it!

Lemon Chicken Egg-Drop Soup

• 32 oz chicken broth
• 3 chicken breasts, cooked and cubed
• 1 box of flavored wild grain rice
• Juice of one large lemon
• 2 tsp lemon zest
• 3 drops of Doterra lemon essential oil (you could also use lemon extract)
• 2 eggs
• 1 cup sliced green onions 
• 1tsp dried basil

Cook rice according to directions on box. Meanwhile cook chicken in microwave until white in center. Cut unto cubes. Bring chicken broth to a boil. Add lemon juice, zest, lemon oil and basil. Beat eggs in a small dish and drop into boiling soup. Whisk quickly to break up the egg. Add green onions, rice and chicken. You can add salt and pepper to taste if you'd like. Enjoy!

Pina Colada Mousse

Who doesn't love a good pina colada? I created this recipe to satisfy my pina colada craving and I love that it's so refreshing and easy to make!

Pina Colada Mousse

• 1 large pkg of Pineapple Jell-O (8 serving size)
• 2 tsp coconut extract
• 1 large 16 oz tub of cool Whip
• 3 cups boiling water

In a medium bowl, stir boiling water into dry gelatin mix until completely dissolved. Add cool whip and coconut extract. Whisk until mixture is blended.

Spray empty cool whip container with cooking spray and pour mixture into it and place lid on top (or pour into small serving cups). Refrigerate for 6-8 hours until firm. When ready to unmold, dip container in warm water for 15 seconds. Unmold onto serving plate just before serving. Garnish with pineapple rings or other fresh fruit.

Chopped Pita Bruschetta

This creation was born when I needed to make a quick meal out of nothing. We had two slices of Pita bread in the fridge and and a little of this and that. It ended up being super delicious! Similar to a pizza without the cheese. I think it would be fabulous with some feta cheese crumbled on top.

Chopped Pita Bruschetta

• 1 bag of pita bread
• 2 cups chopped bacon (I use turkey bacon)
• 1 can of marinated artichokes, chopped
• 1 cup chopped olives
• 1 cup of halved grape tomatoes
• 1 cup sliced mushrooms
• 2 Tbsp olive oil
• 2 Tbsp rice vinegar
• dash of salt and pepper
• 1 tsp dried basil

Set oven to 400 degrees. There is no need to baste your bread as the oils from the topping will take care of that. Place all ingredients but the pita bread into a large bowl. Toss and coat in oil and spices. Place pita bread on a cookie sheet. Spread chopped topping over each slice. Bake in oven for about 15 minutes until bacon is sizzling and mushrooms are tender. Enjoy!

The Grilled King

This is one of those things that you have to at least try once in your life. Not promising it will be your favorite especially if you are a picky eater - but I sure enjoyed it!

After seeing a special about bacon on the travel channel I had to track down the recipe for this favorite sandwich of Elvis Presley. The TV special that I saw featured a restaurant in Denver that served this unique concauction in which Elvis Presley supposidly would fly on a private jet to Denver anytime he craved this sandwich.

It has the salty crispiness from the bacon, the salty and sweet creaminess from the peanut butter and the sweet rich flavors of the caramelized bananas all between two slices of sweet, grilled Hawaiian bread.  I would prefer to have added something a little tart to the layers of goodness (such as a tart berry sauce or jelly) - but then again this sandwich is not called "The Grilled Lindsey" - now is it?

The Grilled King

• 1 loaf of Hawaiian Bread (I get mine at Walmart for under $2.00)
• 1/4 cup oil
• 1 lb of bacon (I use turkey)
• 2 Tbsp of maple syrup (okay, I added this to the recipe)
• 2 large, ripe bananas
• 2 Tbsp brown sugar
• 1 cup peanut butter

Heat up a skillet o medium high (heat up grill as well- I plug in my George Foreman). Brush each side of bread with oil and toast in skillet until golden. Place on grill until each side of taost has nice grill marks. Set aside (keep warm). Fry bacon in skillet. Add maple syrup and cook until crispy (set aside). Slice up bananas and toss with brown sugar. Fry in skillet for about five minutes until caramelized. Spread peanut butter onto both slices of bread (for each sandwich). Spread bananas over peanut butter and top with bacon. Add top slice of bread and enjoy while sandwich is warm!

Zesty Shell Salad

This is so simple to make. I was asked to make a salad for a baby shower and this is what I came up with. I knew people would ask for the recipe so I wrote it down as I went along. It is absolutely delicious with a fresh and tangy taste. Pasta is a comfort food and this definitely comforts the appetite!

Zesty Shell Salad

• 1 box of pasta shells
• 3/4 cup mayonnaise (I use Kraft made with olive oil)
• 1 bottle of Zesty Italian Dressing (I prefer the Great Value Brand)
• 2 Tbsp lemon juice
• 2 Tbsp lemon zest (grated lemon peel)
• 2 tsp dried basil
• dash of salt & pepper
• 2 cups cherry tomatoes, quartered
• 2 cups spinach leaves
• 1/2 cup sliced green onions
• 1cup sliced olives
• 1cup artichoke hearts,  quartered (optional)
• 2 cups shredded Parmesan cheese

Boil shells according to directions on package. Drain and rise in cold water. Place pasta in large salad bowl. Add mayonnaise and half of Italian dressing. Toss until evenly coated. Add lemon juice, lemon zest, basil, salt & pepper.Toss well. Add tomatoes, spinach, green onions, olives and artichokes. Toss well. Add shredded cheese and the remaining bottle of Italian dressing. Toss again and chill for 1-2 hours. Enjoy!

Pepper Fries with Ranch Dip

This was inspired by a Rachel Ray episode I saw on the Food Network. She served fried jalapenos with mole chile and homemade ranch dip. For my version, I used sweet bell peppers and to make the mole chili simple; I took canned cheese chili and added brown sugar, ketchup and chocolate baking coco powder - letting it simmer.  It was so delicious with the pepper fries and ranch dip. A meal to definitely make again!

  Pepper Fries

• 6 Bell peppers (red, orange, yellow, green)
• 1 cup all-purpose flour, plus 2 tablespoons
• 3 large eggs, beaten
• 1/4 cup milk
• 2 tablespoons spicy mustard
• 1 cup bread crumbs
• 1/2 cup grated Parmesan
• Salt and freshly ground black pepper

Preheat the oven to 400 degrees F. Remove the seeds from all of the peppers and cut into 1/2-inch lengthwise strips.

Set up a breading station: 1 pan of 1 cup of flour, 1 pan of eggs beaten with milk, 2 tablespoons of flour and mustard, and 1 pan of bread crumbs seasoned with cheese, and salt and pepper, to taste.

Coat the peppers in the flour, then in the egg mixture and then in the bread crumbs. Arrange the chili fries on a nonstick baking sheet and roast for 18 minutes, turning once. Remove from the oven and transfer to a serving platter.

Ranch Dipper

• 3/4 cup buttermilk
• 3/4 cup sour cream
• 1 clove garlic, grated or finely chopped, then mashed into paste with salt
• 1 tablespoon white wine vinegar
• 1 teaspoon hot sauce
• 2 tablespoons finely chopped flat-leaf parsley
• 2 tablespoons chopped dill
• 2 tablespoons chopped chives
• Salt and freshly ground black pepper

Mix together in bowl and serve. 

Figgy Pudding

 "Oh bring us some figgy pudding, oh bring us some figgy pudding, oh bring us some figgy pudding and bring it right now!"

Every time I hear that song, I always wonder what the heck is Figgy Pudding? I tried to make it last year but it was impossible to find figs at any of the grocery stores. This year however was much different. I started seeing them everywhere in October. I bought them whenever I saw them - Walmart, Smiths, the dollar store. What an abundance of figs!

We were so excited to make this since it dates back to the 16th century in England. Such an old desert that is in a popular Christmas song must be worth trying - right? Indeed it was. If you like bread pudding, carmel dumplings or gingerbread cake with butter sauce - you will love this! You must serve it with vanilla ice cream.

Figgy Pudding

• 2 cups chopped dried figs
• 2 cups water
• 1 teaspoon baking soda
• 100 grams (3 1/2 ounces or 7 tablespoons) butter, softened
• 1 cup sugar
• 2 eggs
• 2 1/2 cups flour
• 75 grams (2 1/2-ounces) dark chocolate, grated
• Butter, for coating ramekins
• Ice cream or whipped cream, for garnish

Sauce:

• 2 cups brown sugar
• 2 cups heavy cream
• 14 tablespoons butter
• Fresh  or dried figs, quartered, for garnish (I used raisins)
• Vanilla ice cream, optional
• Whipped heavy cream, optional

Preheat the oven to 350 degrees. Add the dried figs and water to a medium saucepan and bring to boil over medium heat. Remove the pan from the heat and stir in the baking soda. Let cool for about 5 minutes, then add to a blender and puree.

Using a hand mixer, cream the butter and sugar in a large bowl. Add the eggs and beat well. Fold in the flour, the pureed date mixture and the chocolate. Put the mixture into 4 buttered, 1-cup individual ramekins, filling halfway or slightly under. Put in the oven and bake for 20 to 25 minutes.

Prepare the sauce by stirring the sugar, cream and butter in a medium saucepan over low heat. Simmer until the sugar dissolves. Raise the heat and bring to a boil, then reduce the heat and simmer for 5 minutes. Add the butter and stir until incorporated.

Remove the ramekins from the oven and let stand for 10 minutes. May be served in the ramekin or unmolded onto a small serving plate. With paring knife cut a cross in the top of the puddings for the sauce.

Pour the sauce into the cross in the center of each pudding, then pour more sauce over the puddings and it allow to soak in slightly. Top with fresh figs and vanilla ice cream or heavily whipped cream. Serve warm. Enjoy!