Maple Bacon and Cream Cheese Cinnamon Rolls

 From The Steve and Kathy Doocy The Simply Happy Cookbook

Ingredients

10 Slices Bacon 
2 1/2 tablespoons pure maple syrup
One 17.5 oz. can Grands Cinnamon Rolls with Cream Cheese icing 
4 oz. cream cheese, at room temperature 
1/2 tablespoon whole milk or half and half

Instructions

1.  Preheat oven to 425 F.  Grease an 8x8-inch baking pan.

2.  Bake Bacon slices on a nonstick sheet pan for 12 minutes. Remove from oven and use tongs to flip slices.  Brush 2 tablespoons of maple syrup over the slices, return to oven, and bake until browned and cooked, but still flexible, not crispy, 3-4 minutes.  Remove to a plate, not a paper towel or the syrup will stick.  Set aside to cool.

3.  Reduce oven temperature to 350 F.  Open the cinnamon roll package.  Set aside the icing packet.  On a clean surface, carefully separate and unwind each cinnamon roll to make a long piece of dough.  Place 2 pieces of bacon on one length of dough, so they stretch from end to end.  Roll up the dough with the bacon inside, leaving about 1 inch open dough at the end.  Pinch the roll shut at the end.  Place it on a prepared baking pan and repeat to roll up the rest of the bacon and dough.  It's OK to have the rolls slightly touching.  If the bacon is sticking up above the dough, gently push it straight down to the bottom of the pan.

4.  Bake until the tops are deeply browned., 30-35 minutes.  The bacon makes the dough take a bit longer to bake, so wait till they are deeply browned.

5.  Meanwhile, make the frosting.  In a medium bow, combine the icing included with the cinnamon rolls., cream cheese, milk, and remaining 1/2 tablespoon maple syrup.  Use a rubber spatula to blend until perfectly smooth.

6.  When the rolls are done baking, remove them from the oven, let them rest a couple of minutes, and slather on the frosting as generously as you like.

7.  These are too messy to eat by hand, so serve them warm with a knife and fork.  Enjoy - that is one sweet and savory sweet roll!

Shelly's New Year's Eve Meal

I am planning a small gathering for New Year's Eve this year, 
4 couples.  I can't wait.

We will dine.  (I plan to show off my culinary skills.)

Then we will move the furniture and dance, 

before we ring in the new year with Champagne.  

 APPETIZERS  

Roasted Garlic, Goat Cheese, 
and Minced Olives
on a crusty bread.

Bacon Wrapped Scallops with Brown Sugar

 

Goat Cheese, Stuffed Dates wrapped in Bacon

SALAD

Blue Cheese Salad Wedge

MAIN MEAL

Beef Tenderloin

prepared in the oven

Herb Lemon Butter Peas
and Little Potatoes

Sweet and Savory Green Beans

ROLLS WITH 
Garlic Herb and Parmesan Butter 

DESSERT

Amaretto Cheesecake
with Almonds and a shot of Amaretto

CHAMPAGNE

Classic Yeast Rolls Recipe

I absolutely LOVE yeast rolls.
This classic yeast rolls recipe really hits the spot. Find everything you need to make these delicious rolls at Harter House and Harter House World Flavors.

This recipe is adapted originally from the Farm Journal's Homemade Bread book (copyright 1969!). This is a very good, reliable recipe and really didn’t need much tweaking.

While these are totally delicious, another version can be stuffed with ground beef, pepperoni and cheddar cheese.  I understand, It is mind-blowing.  

Technique-wise, this recipe is really pretty easy.  It's been adapted from a hand-mixed version to a stand mixer version thus making it even more easy to have delicious homemade yeast rolls.  Over 2/3 of the three hours listed as prep time below is inactive time – time that the yeast spends rising.  So while this does take some time from start to finish, it leaves plenty of time for doing things in between like relaxing… or cleaning the bathroom.  Ha.

Since this is a yeast roll recipe, the yeast is a very important component. The yeast is bloomed very simply in warm water. As you can see below in the course of five minutes, the yeast is fed by the water and starts to get bubbly and activated. This reaction is the yeast coming back to life, ready to work on rising the bread dough it’s about to go into.

Something else I like about this recipe is that it uses all purpose flour. No need for bread flour. Which is good because this roll remains a little more tender than breads with bread flour. I also use shortening in this recipe, staying true to the old-school 1960′s bread-making style. If you don’t wish to use shortening, you can use butter instead.

As I said before, this recipe takes a while because the yeast needs to rise twice, for a total of about two hours and fifteen minutes. Below you can see the bread after the first rise and how it looks after it’s been kneaded (step #9 in the recipe). Like many roll recipes, this one calls for the bread to be portioned into rolls before it goes into it’s second proof (yeast rising).

I’m a big fan of butter on bread so I like to butter these rolls both before they go into the oven and after they come out of the oven. The application of melted butter prior to baking helps the roll produce a brown and crisp crust on the outside.  The buttering after baking gives the roll a long-lasting soft, tender crumb.

While this bread can be used as a savory dish accompaniment, my favorite way to have it is slathered with yet more butter on the inside and topped with some homemade marmalade. If you don’t have any on hand, fear not – these rolls taste great with just about any type of jam you can find. If you’re keeping these more than one day, simply pop them into the fridge in an air-tight container and reheat in the microwave for 45 seconds while covered with a damp paper towel. The butter on the outside helps to keep the bread soft and moist, and the rolls actually taste very good reheated that way.

Now that you’re pining for some fresh baked bread, on to the recipe!

Yield: 12 rolls

Classic Yeast Rolls Recipe  This classic yeast rolls recipe produces tender, tasty rolls. These are versatile enough to serve alongside dinner or to eat alone with butter and jam for a light breakfast. Enjoy!

Ingredients:

• 1 cup whole milk
• 3 tablespoons granulated sugar
• 1 tablespoon kosher salt
• 3 tablespoons shortening
• 1-3/4 ounce package of yeast 
• 1/4 cup warm water
• 4 1/2 cups all-purpose flour
• 1 large egg
• 2 tablespoons melted salted butter

Method:

1. Combine milk, sugar, kosher salt and shortening in a small sauce pan and just barely heat, until shortening melts. Set aside for the moment.
2. Sprinkle yeast on the warm water and stir. Allow to sit for 5 minutes so yeast can bloom.
3. In the bowl of a stand mixer, combine the milk mixture and one cup of flour. With the paddle attachment, stir on medium for one minute. Add the yeast/water and egg and stir again on medium until just smooth.
4. Continue with the paddle attachment on medium speed and add two cups of flour. Mix well and then switch to the dough hook.
5. Using the dough hook, add two more cups of flour and mix until dough is smooth. It will still be rather sticky.
6. Turn the dough out onto a clean surface and manually knead in the last half cup of flour. The dough will still be a little sticky but will be workable with your hands. Add more flour if you feel dough is still too sticky. It shouldn't stick to your hands when you're kneading.
7. Spray a bowl with nonstick spray and place dough in bowl. Flip dough once and cover the bowl with plastic wrap.
8. Allow to rise in a warm place until doubled, about an hour and a half.
9. Turn out on a lightly floured surface and toss to coat with flour. Knead about 15 strokes until bread is smooth.
10. Shape into 2" balls and place evenly spaced apart in a greased pan.
11. Brush with melted butter then cover again and let rise another 45 minutes.
12. About 15 minutes before the rolls are ready to go into the oven, preheat to 375 ºF.
13. Bake for 25 to 30 minutes, until golden brown. Run a cold stick of butter over the rolls to coat with butter after coming out of the oven.
14. Turn rolls out onto wire rack and serve hot.

Store leftover rolls in the fridge in an air tight container. Reheat rolls in microwave for 45 seconds covered with a damp paper towel.

Prep: 3 hours  Cook: 30 minutes
Total: 3 hours, 30 minutes

http://www.culicurious.com

21 Velveeta Recipes - Fast and Affordable



What's for dinner?

Here are 21 quick and easy, budget-friendly Velveeta Cheese recipes.

Mac and Cheesy Cheese

Some ideas are ways to quickly “jazz” up a pre-packaged product for a homemade taste that’s great.

Velveeta Cheese is a staple in most homes and has been since the early 1900’s when it was first made. Its velvety smooth texture and ability to melt well make it a great addition to many recipes and its long shelf like means no waste due to spoilage.

Try some of these delicious Velveeta Cheese recipes and quickly see how adding in some Velveeta Cheese can create rich and creamy yumminess! Ah … the comforts of comfort food.

Velveeta Cheese Recipes – Appetizers:

1. Beefy Queso Dip (of course) – Brown and drain 1 lb of lean ground beef. Add 1 can of well drained Rotel Tomatoes, 1 can of cream soup (cream of mushroom, cheddar or chicken). Stir well on medium heat until blended. Finally add 1 box of Velveeta Cheese cubed. Stir until melted and creamy. Turn to the lowest heat and keep on stove and serve in small dip bowls. Or, after browning ground beef everything can be placed in a crock pot. Heat on high until melted and then lower heat to low or warm setting. Serve with your favorite Tortilla Chips or Frito Scoops.

2. Sausage Dip – Brown a pack of Italian sausage, drain. Add 1 can well drained Rotel tomatoes and 1/2 package Velveeta Cheese. A great twist with a different flavor. This is thicker and great served with Scoops or Fritos.

3. Chili Cheese Dip – Add cubed Velveeta Cheese to a can of Chili and microwave until melted and hot. Stirring occasionally. Serve with Tortilla Chips or Frito Scoops.

4. Fruit & Cheese Poppers – Simply cube it up and incorporate it on a cheese tray with other cheese selections and fruit. Or a fun idea is to cube the cheese and place a grape on top and stick it with a toothpick to hold in place. Guests can grab and pop in their mouth. No need for serving utensils.

Velveeta Cheese Recipes – Main Meals:

5. Velveeta Rotel Chicken Spaghetti – 

Here is the recipe: 

Ingredients

Rotisserie Chicken (de-boned & chopped) or you can you can use boneless skinless chicken breasts

1 can Rotel Tomatoes & Green Chilies (do not completely drain). Or, if you do NOT like things with a little “kick” you can substitute regular diced tomatoes.

1 can Cream of Mushroom Soup

1 Lb Box of Velveeta Cheese Cubed

⅓ cup of Milk

¾  Box of Spaghetti or Penne Pasta

¾ ~ Stick of Real Butter

1 Medium Red Bell Pepper Finely Chopped

1 Chopped Jalapeno (you can leave this out if you want a more mild dish, or substitute with red or green bell pepper).

1 Medium onion chopped

Instructions

Cook spaghetti or penne pasta according to directions on box.

Melt butter, sauté bell pepper, jalapeno pepper and onion

Add Velveeta Cheese and Rotel Tomatoes, soup and milk, to sautéed bell pepper, japaleno (optional) and onion mixture. Mix thoroughly over medium heat.

Add pasta and mix together.

Last, add the chopped chicken and give it one last mix. The cheese does not need to completely melt as it will do so in the oven.

Pour Rotel chicken spaghetti into casserole dish and bake at 350 for 30 minutes

Notes

To add extra kick to your Velveeta Rotel Chicken Spaghetti, you can also a small dash of Zatarain’s Liquid Crab Boil. Be careful as it does add kick. I hope you enjoy this Velveeta Rotel Chicken Spaghetti recipe. It’s great served with some cornbread and a green salad. This is one of those absolutely yummy comfort food dishes. Bon Appetit.

6. Mac and Cheesy Cheese – Jazz up a boxed mac and cheese by adding a bit of Velveeta Cheese for an instant taste of home made. Through in some Parmesan cheese or other cheese you have on hand for an even more “gourmet” taste. Place it in a casserole dish, top with a little more Velveeta is you like and then bake at 350 degrees for a few minutes until the cheese is melted, a bit browned and bubbly.

7. Beefy Salsa Mac – Make a boxed mac and cheese as directed. Add some ground beef and add a cup or so of salsa or a drained can of Rotel Tomatoes.

8. Fiesta Scrambled Eggs – Mix 8 – 10 eggs with a large tablespoon of sour cream (instead of milk). Add 1 can well drained Rotel Tomatoes and approximately 1 to 1-1/2 cups Velveeta Cheese cubes. Vary amount based on number of eggs. I use 2 eggs per person. Cook scrambled eggs as usual and stir occasionally until cheese is melted. A delicious twist on scrambled eggs.

9. Cheesy Broccoli Potato – Add Velveeta Cheese and some steamed broccoli to a baked potato for a quick meal.

10. Cheesy Potato – Same as above but without the broccoli.

11. Grilled Cheese – Just butter up some bread and place a slice of Velveeta Cheese (from the boxed variety not the sliced singles) in between and grill it up.

12. Hot Dogs & Crescent Rolls – Take a pack of Crescent Rolls and roll them out and carefully break apart as indicated. Place 1 hotdog and a narrow slice of Velveeta Cheese in each and roll shut, pinching slightly to seal. Bake as directed on package.

13. Velveeta Cheese Fondue – Melt Velveeta Cheese in fondue pot. Can also added some fresh grated Parmesan cheese or other cheeses you may have on hand. Stir until melted. Season as desired. Serve with cubed up French Bread and slices of Granny Smith apples (tart goes great with the cheese).

14. Stuffed Peppers – Add Velveeta Cheese to your favorite stuffed pepper recipe. You can add a slice to the top or add a few cubes to the stuffing in each pepper.

15. Nachos – Top a plate of nacho chips with browned ground beef, salsa and top with Velveeta

Cheese. You can place in the oven for a quick melt or even microwave for 1-2 minutes to melt the cheese.

16. Stuffed Cheese Burger – Top a grilled burger with a bit or stuff the burger with a cube or two. If stuffing, be sure to seal the edges really well so it stays inside the burger and doesn’t ooze out. You can also add a slice to any sandwich for some cheesy goodness.

17. Broccoli Cheese Soup – Cook 2 packages broccoli florets with 2 15 oz. cans of chicken broth until tender. Puree with a hand blender and then add 8-12 oz. Cubed Velveeta Cheese. Stir until smooth. Add salt and pepper to taste. OR, you can simply use a broccoli soup starter mix and cook as directed and added the cubed Velveeta at the end and stir on low until melted. Super easy.

18. Potato Cheese Soup – Can prepare like Broccoli Cheese Soup (above), replacing the broccoli with the potato.

Velveeta Cheese Recipes – Sides:

19. Cheesy Cornbread Muffins – Add some cubed Velveeta Cheese and a finely diced Jalapeno

Pepper to a box of Jiffy Corn Muffin Mix and you will forever change the way you eat corn bread. These are great and can be served with any one of these meal ideas.

20. Broccoli Rice Casserole – Make a package of Uncle Ben’s or Lipton’s Broccoli Cheddar Rice as Directed. Add 2 cups steamed and chopped broccoli and 1 to 1-1/2 cups cubed Velveeta Cheese. Stir all together and place in a baking dish and heat at 350 degrees just till hot and bubbly approximately 20 minutes or so.  You can also add a sautéed onion if you’d like.

21. Broccoli with Cheese Sauce – Simply melt the Velveeta in the microwave and pour over or toss the prepared steamed broccoli.



EASY Rum Punch

Easy rum punch made with tropical juices, two types of rum, and a touch of grenadine. Refreshing, not to sweet, and perfect for a crowd!

8 - 10 Servings

Ingredients

  

• 1 1/2 cups pineapple juice
• 1 1/2 cups orange juice
• 1 cup fresh lime juice about 8 limes
• 1 cup 100% pomegranate juice
• 4 ounces grenadine syrup plus additional to taste* (I used Rose’s)
• 1 1/2 cups dark rum such as Captain Morgan
• 1 1/2 cups light rum
• Pinch freshly grated nutmeg or ground nutmeg
• Tiny pinch cloves
• Orange slices for garnish
• Pomegranate seeds for garnish
• Pineapple slices optional for garnish
• Sparkling water or prosecco optional for serving

Instructions

 

• In a large pitcher or punch bowl, stir together all of the ingredients except for the garnish: pineapple juice, orange juice, lime juice, pomegranate juice, grenadine, dark rum, light rum, nutmeg, and cloves. Chill for at least 1 hour or up to 6 hours.
• To serve, fill glasses with ice and ladle into glasses. Garnish with oranges, pineapples, and pomegranate. When serving in a punch bowl, I like to cut the oranges crosswise into thin, circular slices, then float them on top with the pomegranate seeds sprinkled over. If desired, top your punch with a splash of sparkling water or prosecco.

Notes

• *Typical Jamaican rum punch recipes would call for closer to 12 ounces of grenadine. We found 4 ounces plenty sweet enough given the other juices in this recipe, but if you would like it sweeter, feel free to add more grenadine to taste.
• TO STORE: Refrigerate leftover punch for up to 2 days. 

Homemade Turtle Candy

Give a small box of these as a host or holiday gift and you will be very popular.

Ingredients

• 96 pecan halves
• 10 ounces dark chocolate, I used a bag of Nestle Dark Chocolate Morsels
• 11 ounce bag of Kraft Caramels, unwrapped (the soft kind)
• 1 Tbsp butter
• 2 Tbsp evaporated milk

Instructions

• Line 2 baking sheets with silicone mats or parchment paper.
• Preheat oven to 350F
• Put the pecans on an unlined baking sheet and roast for 10 minutes. Remove and let cool.
• Heat 1/2 the chocolate in a microwave safe bowl in the microwave on high for 1 minute. Remove and stir. Microwave a further 15-30 seconds and stir again until melted and smooth.
• Drop small amounts of chocolate onto the prepared baking sheets and spread with your spoon to the size of quarters. Top with 4 pecan halves to form the turtle legs. (See photos)
• You can proceed to the next step immediately or put the tray in the freezer to firm up for 5 minutes.
• Melt the caramels, butter, and milk in the microwave. Start at one minute, stir, and if necessary heat in 15 seconds increments until smooth. I like to let the caramel cool a little to thicken up before proceeding.
• Add a small (about 1/2 tsp) dollop of caramel to the top of each turtle.
• Again, put the tray in the freezer for 5 minutes.
• Melt the remaining chocolate and add a small amount to the top of each turtle, spreading it around to cover the caramel. I like to give the chocolate a little swirl flourish as I lift up my spoon. Put the tray in the freezer for 5 minutes.
• The turtles can be stored at room temperature or in the refrigerator. These will freeze well for longer storage (put them in a heavy duty zip lock freezer bag.)

Variations on these turtle candies ~

• Use any chocolate you like, including milk or white.

• Garnish with crushed pecans or sea salt while the final chocolate topping is still wet.

• Use your favorite spiced pecans for a unique touch.

FROM;

the view from great island

Brown Sugar Peanut Brittle

Ingredients:

1 cup granulated sugar

1 cup firmly-packed light brown sugar

1 cup light corn syrup

1/2 cup water

1/8 teaspoon salt

1/4 cup butter or margarine

2 to 3 cups shelled raw peanuts

1 1/2 teaspoons baking soda

Preparation: Butter a baking pan or cookie sheet (with sides) ; set aside.

In a large heavy sauce pan (at least 3-quart size), combine granulated sugar, brown sugar, corn syrup, water and salt.

Cook over medium high heat until all the sugar is dissolved.

Continue to cook, stirring constantly, until the mixture comes just to a full boil.

Stir in the butter.

Continue to cook, without stirring, until a candy thermometer reaches 230 degrees F. Once it has reached this temperature a thread should form when the spoon is dipped into the mixture and lifted up.

Cook and stir until you reach 280 degrees F, or the soft crack stage.

(If you don’t have a candy thermometer, place a small drop of the mixture into a bowl with room temperature water, the mixture should be make a firm ball that is slightly crunchy).

When you have reached 290 degrees F, add the peanuts (all at once) and stir in.

Continue to stir constantly until you reach 300 degrees F, or the hard crack stage (a small amount of the mixture will make a hard ball when dropped into the water).

I was taught to keep on stirring until you hear the peanuts begin to “pop”, and then remove the pot from the heat.

Stir in the baking soda, and mix well. It is going to “foam” up, which is what gives you light, airy brittle. Stir it well, but don’t stir it all the way flat, unless you really want flat hard crunchy brittle.

Pour the candy onto a buttered cookie sheet. Tilt, shake and “shimmy” the candy until is has spread out as far as possible on the pan.

Allow to cool until it is room temperature, then lift the pan up and drop it onto the table (at least that is how I do it, you can crack it into pieces with the back of a heavy knife, or even with your hands if you wish.)

You now have about 2 pounds of wonderful, crunchy peanut brittle! So enjoy!

Whole Turkey Know-How

At Harter House Supermarkets, we're gearing up for the Thanksgiving Holiday. We're ready to assist you in any way we possibly can!

How did turkey become part of Thanksgiving?Availability probably dictated menu choice. At the time the Pilgrims first celebrated Thanksgiving, turkey was a dietary mainstay. In fact, they ate so much turkey that it probably wasn’t much of a treat. Turkey meat from wild and domesticated birds was also a staple in the diet of many Indian tribes.

Fresh or Frozen?

First things first: You need to know what to buy. If you’re shopping just a few days prior to your dinner, Harter House Supermarket recommends buying a FRESH TURKEY. Fresh always tastes best! We advise cooking a fresh bird within three days of purchase. Also, ordering ahead guarantees availability.

If you buy a frozen bird remember that thawing it in the refrigerator will take a few days. If you’re entertaining a small group, consider serving a turkey breast instead of a whole bird.

Buying the Right Size Whole Turkey

The general rule of thumb is to plan on at least one pound (uncooked) per person; however it is often recommended buying 2 pounds or more per person. That may sound excessive, but everyone loves turkey. This way, you’re assured of generous second helpings all around, plus enough left over for savory second-day dishes.

2-4 People - 8-12 lb.

5-7 People - 12-16 lb.

8-10 People - 16-20 lb.

11-13 People - 20-24 lb.

Thawing a Frozen Bird

Leave the turkey in its original wrapping and place it on a tray in your refrigerator. Allow five hours of defrosting time per pound. For example, a 14–19 lb. turkey will need 3–4 days to thoroughly defrost. If your turkey hasn’t completely thawed by the time you’re ready to cook it, place it under cold, running water to accelerate the thawing process.

Suggested Refrigerator Thawing Times for Whole, Frozen Turkey

8-12 lb. - 1-2 Days

12-16 lb. - 2-3 Days

16-20 lb. - 3-4 Days

20-24 lb. - 4-5 Days

If you need to quick-thaw your turkey, leave it in its original wrapping and place it in COLD water. The water must be changed every 30 minutes. Allow approximately 30 minutes per pound using this method.

Suggested Cold-Water Thawing Times for Whole, Frozen Turkey

8-12 lb. - 4-6 Hours

12-16 lb. - 6-8 Hours

16-20 lb. - 8-10 Hours

20-24 lb. - 10-12 Hours

Foolproof Cooking

Check the roasting guide below and preheat your oven to 325° F. Release the legs from the metal clamp. The neck and giblets should be removed from the body and neck cavities. Rinse the turkey both inside and out with cool water and pat it dry with paper towels.

Now you’re ready to season or stuff your bird. When you’re finished, put the legs back into the hock lock and tuck the tips of the wings under the back of the turkey.

Place the turkey, breast side up, in a shallow (2-inch-deep) roasting pan. Brush the turkey with vegetable oil, melted butter or margarine to prevent drying of skin. Some turkeys are self-basting, so you don’t need to worry about that task.

Before placing your turkey in the oven, loosely shield the breast with a tent-shaped piece of aluminum foil to prevent over-browning. You’ll want to remove the shield 1 1/2 hours before the bird is done so it can turn a golden brown. Roast the turkey until the timer pops up or your meat thermometer registers 185° F in the thigh or 170° F in the breast.

When a whole turkey is done, the leg joint moves freely when the drumstick is rotated, and the juices run clear when a knife is inserted into the deepest part of the leg joint. The turkey needs to cook longer if you see any tinge of pink in the juices.

When your turkey is done, move it to a warmed platter, cover it loosely and let it stand for 15–20 minutes before carving. This allows the juices to settle and makes slicing easier. Use the following timetable to approximate the roasting time for your fresh or thawed whole turkey.

Roasting Time Chart
Recommended Whole-turkey Roasting Times - (Fresh or Thawed) at 325° F

Weight---------Unstuffed------Stuffed

8-12 lb......2¾-3 Hours......3–3½ Hours

12-14 lb.....3-3¾ Hours......3½-4 Hours

14-18 lb.....3¾-4¼ Hours.....4–4½ Hours

18-20 lb.....4¼- 4½ Hours....4¼-4¾ Hours

20-24 lb.....4½-5 Hours......4¾-5¼ Hours

Cook stuffing to an internal (center of stuffing) temperature of 165°F.

Enjoy!

Harter House Supermarkets wishes you and yours a safe and Happy Holiday.