Cinnamon Rolls- 2 hour

 These take at least 2.5 hours- let the dough rest for an hour, then another 45 min to let the rolls rise before you bake them for 20

Rolls: 

2 C whole milk

1/2 C butter softened

1/2 C white sugar

1 tsp salt

1 TBLS instant yeast

2 eggs

6 C flour

Filling: 

1 C Butter softened

1 3/4 C packed brown sugar

2 Tbls Cinnamon (maybe more)

Frosting: 

4 C powdered Sugar

2 stick butter

1 8oz cream cheese

pinch of salt

1. microwave the milk for 2-3 min until it's bubbling. Pour the milk into the bowl of an electric stand mixer with paddle

2. add butter, sugar and salt. mix on low speed until the butter is melted. let teh mix cool until warm but not hot. Add the yeast and eggs and mix until combined. 

3. gradually add about 1/2 the flour. Switch to the dough hook and add the rest of the flour until the dough clears the sides of the bowl. shoudl be soft and slightly sticky. knead for 2-3 min. 

4. transfer dough to large bowl and spray with non stick spray. cover with plastic wrap for about an hour while it doubles- about an hour.

5. roll the dough into a large rectangle or two. 

6. mix filling and spread over the dough square

7. roll the dough and slice up the log. 

8. put them on a baking sheet evenly spaced, cover and let rise about 45 min or until double

9. preheat the oven to 350* bake until light brown- if you're a chump. or before they're light brown so they're still soft. 

10. put frosting on when they cool a little 

Coco's Tik Tok Salad

 Butter lettuce

Shaved brussel sprouts or brussel/cabbage mix from Trader Joe's

Craisens

Pomegranate seeds

Shaved parmesean

Candied Pecans (I like the spicy ones from Trader Joe's)

Dressing: 

3Tbls EVOO

3 lemons juiced

2Tbls apple cidar vinegar

2 tsp dijon mustard

1 Tbls honey

1 tsp salt

1 tsp pepper

Creamy Lemon Chicken Noodle Soup

 Makes 4 servings: 

1tbs olive oil

1/2 cup yellow onion

3 Cups Chicken Broth

2 Cups Water

1 Bay Leaf

1tsp fresh minced garlic

1/2 tsp dried thyme

1/2 tsp sea salt

1 1/2 Cups chopped carrots

1 C chopped celery

1 C chopped Kale

4oz Egg Noodles

1 Tbs butter

2Tbs kodiak caked mix

1/4 C lite coconut milk

11 oz rotisserie chicken

1/2 lemon

2 Tbs chopped parsley

1. Add olive oil and diced onion to large pot over medium heat. Saute for about three minutes or fragrant and tender. Add chicken broth and water. Add the bay leaf, minced garlic, thyme and sea salt. Bring to boil and let simmer 20 min

2. Add in carrots, celery and kale. Cook about 5 min and add dry egg noodles. Cook the noodles al dente to package instructions

3. While noodles cook, add butter to low heat in a pan. Add Kodiak cakes to melted butter, add 1 cup of broth from soup to the pan and whisk in the coconut milk. Bring to a boil, stirring constantly. Remove from heat and add ot the pot of soup once the noodles are done. 

4. Add shredded chicken and simmer until warm. Add fresh lemon juice and parsley. 

Peach cobbler cookie

  pin recipe

PREP TIME 30 mins

COOK TIME 12 mins

COURSE Dessert

SERVINGS 15 cookies

ingredients

  

OATMEAL COOKIE BASE

• 1 cup butter
• 1 cup white sugar
• 1 cup brown sugar
• 1 tbsp plain greek yogurt or sour cream
• 2 eggs
• 1 tbsp vanilla
• 3 1/2 cups flour
• 1 1/2 cups rolled oats
• 1 1/2 tsp salt
• 1 tsp cinnamon
• 1/4 tsp baking powder

PEACH FROSTING & TOPPING

• 1/2 cup butter room temp
• 4 cups powdered sugar
• 1 tbsp plain greek yogurt
• 1 tsp vanilla
• 1-2 tsp peach juice
• pinch of salt
• 2 fresh peaches or 1 can of peaches thinly sliced
• cinnamon

instructions

 

• Preheat the oven to 325. Add butter and both sugars to a bowl. Mix for 2-3 minutes. Add greek yogurt, eggs, and vanilla and mix until combined.
• Add flour, rolled oats, salt, cinnamon, and baking powder. Mix until dough is just combined. Using a large (1/4 cup) cookie scoop, scoop the dough onto a lined baking sheet. 
• Bake at 325 for 10-13 minutes. The cookies will still look a little doughy when you take them out of the oven — this is perfect. After the cookies cool for 5 minutes, transfer them to the fridge to finish cooling.
• While the cookies cool, make the frosting. Add the butter to a bowl and mix for 3-4 minutes. Add powdered sugar, greek yogurt, vanilla, peach juice, and salt, and mix an additional 3-4 minutes. The frosting should be smooth and easy to spread.
• Frost each cookie and top with a few slices of peach. Dust the cookies with cinnamon and transfer to the fridge to chill for at least 30 minutes. Keep in the fridge until you’re ready to serve them. These cookies are best cold! Enjoy

Juicy Hamburgers with Mushroom

This recipe is from Cooks Illustrated and recommended by Mom

Makes: 4 burgers

Total Time: 35 minutes, plus 20 minutes chilling

12 oz white mushrooms, trimmed

1 lb 80% lean ground beef, broken into roughly 1 1/2 in pieces

1 1/4 tsp kosher salt

1/2-2 tsp pepper

1 1/2 tsp vegetable oil

4 slices American, Swiss, or cheddar cheese (optional)

1 hamburger buns, toasted

1. Process mushrooms in food processor until smooth paste forms (past will resemble thick oatmeal), scraping down sides of bowl as needed, about 1 minute. Transfer to large bowl and cover. (Do not wash out processor bowl.)
   
   
2. Microwave mushrooms until liquid released begins to boil, about 3 minutes, stirring halfway through. (Do not walk away during final minute; mushrooms could boil over.) Transfer mushrooms to large fine-mesh strainer set over bowl. Using spatula, press on mushrooms to extract 1/2 cup liquid (if more than 1/2 cup is removed, stir extra liquid back into mushrooms.) Discard liquid and return mushrooms to bowl. Refrigerate mushrooms until room temperature, about 20 minutes. 
   
   
3. Return mushrooms to processor bowl. Add beef and salt and process until mixture is uniform and begins to pull away from side of bowl, about 20 seconds. Divide mixture into 4 equal portions and shape patties that are 4.5 inches in diameter. Sprinkle both sides of each patty with pepper. (Patties can be refrigerated overnight or tightly wrapped and frozen for up to 1 month; if frozen, thaw before cooking.)
   
   
4. Heat oil in 12 in skillet over medium-high heat until shimmering. Transfer patties to skillet and cook until well browned on both side and burgers register 135 degrees (for medium-rare) or 155 (for medium-well), 6 to 10 minutes. If using cheese, place 1 slice on each burger 1 minute before burgers finish cooking. Transfer burgers to plate and let rest for 5 minutes, then transfer to buns and serve.  
   Note: If all of the patties do not fit in the skillet, start by cooking three patties until they shrink slightly, about 2 minutes, before adding the remaining patty. 
   
   

Serve with your favorite burger toppings. 

Instant Pot Beef Stroganoff

INGREDIENTS

• 2 lb. beef chuck roast
• 1 teaspoon coarse sea saltseparated
• 1 teaspoon ground pepperseparated
• 2 teaspoons brown sugar
• 2 tablespoons olive oil divided
• 1.33 cups beef broth separated
• 8 oz. crimini mushrooms sliced
• 1/4 teaspoon table salt
• 1 medium white onion chopped and separated
• 3 cloves garlic minced
• 1/4 cup dry red wine
• 1.5 tablespoons Worcestershire
• 12 oz. extra-wide egg noodles
• 3/4 cup 2% Greek Yogurt option to use sour cream for a more classic beef stroganoff

1. First, make the dry rub. Mix together coarse sea salt, ground pepper, and brown sugar in a small bowl.
2. Then, season the beef roast with the dry rub. Be sure that the rub covers the entire piece of meat including the sides. Let the meat sit for 15 minutes.
3. Next, turn on the Instant Pot's 'saute' feature and add 1 tablespoon of olive oil. When olive oil is fragrant sear the beef roast for 2 minutes on each side or until browned.
4. Remove beef and deglaze the pot with 2 tablespoons of beef broth and then add another tablespoon of olive oil to the pot. Use a wooden utensil to scrape the brown bits from the bottom.
5. When olive oil is fragrant, add mushrooms and 1/4 teaspoon of salt to the pot and saute for 4-5 minutes or until browned. Remove mushrooms from pot and set aside for later.
6. Add 1/2 of the white onion (you will be adding the rest of the onion in later) and garlic to the pot and saute for 3 minutes.
7. Finally, add red wine, 1 cup of beef broth, and Worcestershire to the pot. Mix well and then return the beef roast back into the pot. Cover the Instant Pot and cook on high pressure for 75 minutes.
8. When the timer goes off, quick-release the pressure from the Instant Pot and remove the beef roast from the pot and place it on a baking sheet. The beef roast should be easy to pull apart with two forks. If it's not, it needs to cook longer. Set beef aside.
9. Add the sauteed mushrooms, the remaining onion, and uncooked egg noodles to the pot. Mix well and place the top back on the Instant Pot and cook for an additional 2 minutes on high pressure.
10. Meanwhile, shred the beef using two forks. The beef should fall apart easily and shred with minimal effort.
11. When the timer goes off, quick release pressure one last time from the Instant Pot and remove the cover. Add the Greek yogurt and the remaining broth (~1/3 cup) to the pot, mix well and add the shredded beef back into the pot.
12. If needed, turn the sauté feature on to heat everything up for a couple of minutes. Eat immediately or turn the Instant Pot's 'warm' setting to keep the beef stroganoff warm until ready to serve.

Pasta Ceasar Salad

 Delicious Hearty Salad for main or side dish!

Dressing: 

2 tsp dijon

2Tbls fresh lemon juice

2tsp Worcestershire sauce

3/4 C Mayo

2 tsp minced garlic

1 tsp anchovy paste (i've left this out and it's still delicious)

1/3 C finely grated Parmesan

Salad:

8 oz uncooked pasta (I like rotini but penne is also good)

2 Hearts of romaine or a head of red leaf

Shredded or chopped rotisserie chicken

croutons

Parmesan to taste

Whisk dressing ingredients adding parmesan and pepper at the very end. 

cook the noodles al dente and add everything together. Serve immediately or refrigerate