Yeast Rolls with Honey Cinnamon Butter

Soft rolls with a crispy outside paired with a heavenly sweet butter.

Yeast Rolls with Honey Cinnamon Butter

Ingredients
1 cup milk
3 tablespoons butter, melted, divided use
1 package active dry yeast
1/4 cup plus 1 teaspoon sugar, divided
1/4 cup warm water
4 cups flour
1 egg
1 teaspoon salt
1/2 cup butter, softened
1/4 cup powdered sugar
1/4 cup honey
1 teaspoon cinnamon

Directions
Heat the milk to 180 degrees on the stovetop or heat in a microwave-safe bowl and cook it for one minute. Add two tablespoons of melted butter and stir until it's well mixed. Let the milk cool to lukewarm.

In a stand mixer bowl, combine the yeast, 1 teaspoon sugar and the warm water (under 110 degrees). Let the mixture sit for 5 minutes until it becomes frothy and bubbly.

Add the cooled milk, remaining 1/4 cup sugar  and 1 1/2 cups of flour to the yeast mixture in the mixing bowl. Mix with dough hook at medium speed until the mixture is well combined. Add the egg, salt and another 1-1/2 cups of flour. Continue to mix on medium speed for 4 to 5 minutes, adding the remaining cup of flour until it forms a soft, slightly sticky dough.

Turn the dough out onto a lightly floured work surface and gently knead for 1 minute. Place the dough in a greased bowl and cover it with a damp kitchen towel. Let it rise until it doubles in size, about an hour.

Preheat the oven to 350 degrees and grease a baking sheet.

Punch down the dough and turn it out onto a lightly floured surface. Roll it into a 12- by 8-inch rectangle about 1/2 inch thick. Cut the dough into shapes or cut into rectangles and shape into round rolls.. Place each roll on a greased baking sheet and allow to rise until they double in size, about 15 minutes.

Bake the rolls for 10 to 20 minutes, until the tops are golden brown. Remove from the oven and brush with the remaining tablespoon of melted butter.

Make the cinnamon butter by whipping together softened butter, powdered sugar, honey and cinnamon until the mixture is light and full of air. Serve the rolls warm with the cinnamon butter. 

Chocolate Mint Cocktail

Smooth, creamy with a subtle flavor.

Chocolate Mint Cocktail

Ingredients

1 ounce crème de menthe

1 ounce chocolate liqueur

1 ounce vanilla vodka

2 ounces heavy cream

Chocolate shavings or mint leaves, for garnish

Directions

In a cocktail shaker filled with ice, combine crème de menthe, chocolate liqueur, vodka and heavy cream.

Shake well until chilled. Strain into a cold glass. Garnish with chocolate shavings or a mint leaf.

Salsa Verde Chicken and Cheese Enchiladas

These enchiladas are a quick and tasty meal.

Salsa Verde Chicken and Cheese Enchiladas

Ingredients
2 cups cooked chicken, shredded
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups Monterey Jack cheese, shredded
1 1/2 cups salsa verde
1/2 cup sour cream
8 small flour or corn tortillas
Fresh cilantro, for garnish

Directions
Preheat oven to 375 and lightly grease a baking dish. Spread a thin layer of salsa verde on the bottom.

In a large bowl, mix chicken with garlic powder, cumin, salt and pepper. Fill each tortilla with chicken and a sprinkle of cheese, roll tightly and place seam-side down in the dish.

Stir sour cream into the remaining salsa verde until smooth. Pour evenly over the enchiladas. Top with the remaining cheese. Bake uncovered for 25 minutes, until hot and lightly golden on top. Garnish with fresh cilantro and serve warm.

Red Velvet Orgasm Cocktail

A sweet and potent dessert cocktail.

Red Velvet Orgasm Cocktail

Ingredients
1 ounce vanilla vodka
1 ounce Irish cream
1 teaspoon cocoa powder
1 ounce coffee liqueur
1 ounce almond liqueur
2 ounces heavy cream
Whipped cream and a red velvet cookie crumbs, for garnish

Directions
Fill a cocktail shaker with ice. Add the vodka, Irish cream, cocoa powder, coffee liqueur, almond liqueur and cream. Shake until chilled. Top with whipped cream and sprinkle with red velvet cookie crumbs.

Meatball Parmesan

This casserole makes tender and flavorful meatballs tht pair perfectly with pasta.

Meatball Parmesan

Ingredients
1 pound ground beef
1 pound ground pork
1/2 cup Italian breadcrumbs
1/4 cup milk
1 tablespoon garlic, minced
2 1/2 teaspoons Italian seasoning, divided use
2 teaspoons onion powder
1 tablespoon dried parsley
1 cup parmesan cheese, shredded
1 teaspoon salt
1/2 teaspoon pepper
2 eggs, lightly beaten
36 ounces marinara sauce
1 1/2 cups mozzarella cheese, shredded
1 tablespoon fresh basil, finely chopped
Cooked pasta, for serving

Directions

Preheat the oven to 400. Line a baking sheet with foil and set aside.

In a large mixing bowl combine ground beef, ground pork, Italian breadcrumbs, milk, garlic, 2 teaspoons Italian seasonings, onion powder, dried parsley, Parmesan, salt, pepper and eggs. Using your hands mix all ingredients in the bowl until just combined. Use an ice cream scoop to form meatballs. Place meatballs on the foil lined sheet and cook for 20 to 25 minutes.

Lower the oven temperature to 375. 

Pour half of the pasta sauce on the bottom of a 13x9" casserole dish. Place meatballs on top of the pasta sauce. Add remaining sauce over the top of the meatballs. Top with mozzarella cheese and 1/2 teaspoon Italian seasonings.

Cover the dish with foil. Place in the oven and cook for 20 minutes. Remove foil and cook for an additional 15 to 20 minutes, or until browned on top. Sprinkle fresh basil over the top of the meatballs and serve over pasta.

Creamy Potato Soup

An easy and hearty soup that is perfect for cold days.

Creamy Potato Soup

Ingredients
4 cups chicken broth
6 medium potatoes, peeled and diced
1 cup heavy cream
1 cup milk
1/2 cup butter
1 cup cheddar cheese, shredded
1/2 cup bacon, cooked and crumbled
1/2 cup green onions, chopped
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/4 teaspoon paprika

Directions
In a crock pot, combine the broth, potatoes, salt, pepper, garlic powder and paprika. Cover and cook on low for 6 to 8 hours, until potatoes are tender.

Using a potato masher or immersion blender, mash the potatoes to thicken the soup, leaving some chunks for texture, if desired. Stir in the heavy cream, milk, and butter until well combined. Add the shredded cheddar cheese and stir until melted and smooth. Cover and cook on low for an additional 30 minutes. Stir in the crumbled beef or turkey bacon and chopped green onions.

Pineapple Coconut Rum Punch

Tropical but not too sweet.

Pineapple Coconut Rum Punch

Ingredients
2 cups white rum
1 cups coconut rum
6 cups pineapple juice
1 1/2 cups orange juice
1 1/2 cups cream of coconut
3/4 cup fresh lime juice
1 cup lemon-lime soda
1/2 cup simple syrup
1 cup fresh pineapple chunks
1 cup sliced strawberries
1 lime, thinly sliced
1/2  orange, thinly sliced

Directions

Fill punch bowl with ice. Add both rums, pineapple juice, orange juice, cream of coconut, and lime juice. Stir well Add fruit so it floats at the top. Top with soda. Stir lightly and serve immediately.