Cinnamon Rolls

Dough:

1 c. milk

4 tbs. butter

3 1/4-3 1/2 c. flour

2 1/2 tsp. yeast

1/4 c. sugar

1/2 tsp. salt

1 egg

Filling:

1 c. brown sugar

1 1/2 tsp cinnamon

1/2 c. butter softened

Icing:

1 1/2 c. powdered sugar

2 tbs melted butter

1/2 tsp vanilla 

1-2 tbs milk

For dough. mix milk and butter in a microwave safe bowl. Melt. Stir and set aside.

In a large mixing bowl whisk together 2 cups flour, yeast, sugar and salt.

Add milk mixture to four mixture along with the egg. 

Mix in mixer until combined for 1 minute.

Add remaining flour only until dough barely leaves the side of the bowl. 

Dough will be very soft and sticky. Very important to not add too much flour.

Continue to knead or mix for 5 minutes. 

Turn dough onto a floured surface and let rise 10 minutes.

Make filling.

Roll dough into a rectangle and 12x14 inches. 

Spread filling onto the entire dough rectangle. 

Roll up from the longer side on the rectangle and pinch edges closed.

Score the roll into 12 equal pieces and the cut in to rolls. 

Place in a greased 9x13 pan. 

Cover with a clean towel and rise in a warm place 30 mins.

Bake in a 350 degree oven.

15-20 minutes or until golden brown.

Make frosting. 

Frost after the rolls cool off and are just warm.  

Enjoy!!

Best Chicken Marinade

1 c oil

1/2 c soy sauce

1/4 c apple cider vinegar

2 Tbs honey

1 tsp hoisin sauce

2 cloves crushed garlic

Pepper

Mix together and pour over chicken in a bag. 

Chill for several hours.

Grill or bake and serve!

Crock Pot Butter Chicken

6 chicken breasts

1/2 onion diced

2 cloves garlic

1 Tbs red curry paste

2 tsp curry powder

1 tsp salt

1 tsp salt

1 tsp turmeric

1/2 tsp ground ginger

14.5 oz can coconut milk

6 oz can tomato paste

1/2 heavy cream-add later

(can use non dairy)

Put chicken into a crock pot.

Mix all ingredients together.

Pour over chicken. 

Cook several hours.

Serve over rice.

Blender Blueberry Protein Pancakes

3/4 c. liquid egg whites

1/3 c. quick oats

1 Tbs. flour

(any kind, I use coconut flour for GF)

1 tsp. coconut oil

1/4 c. blueberries

1 tsp. honey

(any sweetener works)

dash of vanilla

1/3 tsp. baking powder

Mix all together in the blender.

Pour onto hot griddle.

Makes about 3 large pancakes

Enjoy!

Almond Banana Muffins

2 c. almond 

3 ripe bananas

3 eggs

1/4 c. coconut oil

1 tsp. cinnamon

1/2 tsp sea salt

1 tsp. vanilla

1 tsp. baking soda

1/2 nuts (optional)

1/4 c. mini chocolate chips

Add all the ingredients into a blender except chips and nuts. 

Fold them in after mixed and scoop into muffin tin. 

Top with more chips if you want. Bake at 350 for 15-20 minutes. 

Italian Sausage Tortellini Soup

1 package of Jimmy Dean natural sausage

4 pressed cloves of garlic

1 onion chopped

1/2 water

4 c. chicken bone broth

1/4 c. apple cider vinegar

1 16oz can tomato sauce

1 c. sliced carrots

1 tsp. dried basil

1 tsp. dried oregano

2 Tbs. dried parsley

2 zucchini cut up

1 package of cheese tortellini

Brown sausage, onion and garlic

Add remaining ingredients except for zucchini and tortellini.

Simmer for about a 1/2 hour then add the pasta and zucchini. 

Finish cooking and top with fresh parmesan cheese. 

*For gluten free omit tortellini and add a can of kidney beans and more veggies. 

Oatmeal Apple Cinnamon Muffins

2 c. oat bran

3 c. gluten free oatmeal

2/3 c. coconut sugar

3 tsp. baking powder

1 1/2 tsp. sea salt

2 tsp. cinnamon

2 eggs

2/3 c. coconut oil

1/2 c. raw honey

1 1/2 c. almond milk

2 apples peeled and grated

1 carrot grated (optional)

Mix dry ingredients together then add the wet and stir. 

Fold in apple and carrot last. 

Bake at 350 for 15-18 mins.
Makes 24 muffins