The recipe was quite clear, offered lots of tips and was easy to prepare. It takes 30 minutes to prepare, a total rise time of 1 hour 10 minutes and 20-22 minutes to bake. I also like this recipe as it makes just 12 rolls. For the recipe you’ll need milk, instant dry yeast, eggs, butter, all-purpose flour, salt, sugar, brown sugar, cinnamon, heavy cream, cream cheese, powdered sugar and vanilla. The dough came together quite quickly. Once done, it went a in lightly greased bowl to rise for 30 minutes. While the dough rises, the cinnamon filling is made with butter, brown sugar, cinnamon and 1/2 cup of heavy cream. The cream is said to keep the filling smooth and not grainy. By the time the rolls are done baking, the cream is absorbed into the buns. The buns are topped with a delicious, not too sweet, cream cheese frosting. I let the buns cool a bit, but they had enough warmth to enable me to spread the frosting easily from edge to edge. I couldn’t wait to dig in and try these warm, freshly frosted buns; they didn’t disappoint. They were tender, just the right amount of cinnamon filling and frosting with just enough tang from the cream cheese to offset the cinnamon filling. I recommend eating them warm, but even the next day they were just as good. My co-workers enjoyed them, as did the neighbors with whom I shared them. My husband and I didn’t want to be tempted with them left on the kitchen counter. I also tried a recipe that my daughter found on a website called Half Baked Harvest for Creamy Balsamic Mushroom Chicken Marsala. This dish had some nice twists to make it a wonderful variation on a classic recipe. Besides boneless chicken breasts, you’ll need salt, pepper, all-purpose flour, garlic powder, extra virgin olive oil, butter, mushrooms, shallots, garlic, fresh thyme, balsamic vinegar, chicken stock, Marsala wine, heavy cream and red pepper flakes. The recipe takes 10 minutes to prep and cooks in 20 minutes, making this a great weeknight meal for busy families or company. I served the chicken on a bed of orzo. My husband and I Loved this dish. All the elements of the dish gave the chicken a wonderful, luscious flavor. Another terrific chicken recipe to add to my rotation. Homemade Cinnamon Rolls {Cinnabon Copycat} Prep Time: 30 minutes Cook Time: 22 minutes Rise Time: 1 hour 10 minutes Total Time: 1 hour 59 minutes Servings: 12 Calories 618kcal Author: Julie Clark Ingredients For the Dough:
1. Pour the warm milk in the bowl of a stand mixer and sprinkle the yeast overtop. 2. Add the eggs, butter, salt and sugar. 3. Add in 4 cups (save the other 1/2 cup and add only if you need it) of flour and mix using the beater blade just until the ingredients are barely combined. Allow the mixture to rest for 5 minutes so the flour has time to soak up the liquids. 4. Scrape the dough off the beater blade and remove it. Attach the dough hook. 5. Beat the dough on medium speed, adding in up to 1/2 cup more flour if needed to form a dough. Knead for 5-7 minutes or until the dough is elastic and smooth. **The dough should be tacky and will still be sticking to the sides of the bowl. That's ok! Don't be tempted to add more flour at this point. We generally add about 4 1/2 cups, but start with 4 cups. 6. Spray a large bowl with cooking spray. 7. Use a rubber spatula to remove the dough from the mixer bowl and place it in the greased large bowl. 8. Cover the bowl with a towel or wax paper. 9. Set the bowl in a warm place and allow the dough to rise until double. I like to turn on the oven to the lowest setting for 1-2 minutes. Then turn off the oven and place the dough to rise in there. It normally takes about 30 minutes for the dough to rise. Do not allow the dough to rise too much or your cinnamon rolls will be airy. 10. While the dough is rising, prepare the cinnamon filling. In a medium bowl, combine the soft butter, brown sugar and cinnamon, mixing until well combined. Set aside. 11. Sprinkle a pastry mat generously with flour. Turn out the dough onto the pastry mat and sprinkle the top of the dough with additional flour. 12. Flour a rolling pin and roll the dough to about a 24×15" rectangle. (the size of the rectangle can vary…it does not have to be exact!) 13. Use a rubber spatula to smooth the cinnamon filling over the whole dough rectangle. 14. Starting on the long end, roll the dough up tightly jelly roll style. 15. Cut into 12 slices and place in a greased 9×13 baking pan.**** 16. Cover the pan and allow the rolls to rise for 20 minutes or until nearly double. 17. Preheat the oven to 375 degrees. 18. Warm the heavy cream until the chill is off. Don’t make it hot…you just don’t want it cold. It should be warm to the touch. 19. Once the rolls have risen, pour the heavy cream over the top of the rolls, allowing it to soak down in and around the rolls. 20. Bake at 375 degrees for 20-22 minutes, until the rolls are lightly golden brown and the center rolls are cooked through. Note…the time will vary based on how big the rolls are, what type of pan, how close the rolls are packed, etc. They could take up to 25-27 minutes. Check the rolls at 20 minutes. If they are getting too browned, cover loosely with foil for the remaining baking time. 21. While the rolls are cooling, prepare the cream cheese frosting. 22. In a large bowl, combine the softened cream cheese and butter using a hand mixer. Blend well. 23. Add in your favorite extract and the powdered sugar. Beat until combined. 24. Spread the frosting over the cooled rolls. 25. Store in an airtight container. 
Creamy Balsamic Mushroom Chicken Marsala From www.halfbakedharvest.com A 30-minute skillet dinner Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Serves: 4 Calories: 576kcal INGREDIENTS 4 chicken cutlets, or 2 boneless chicken breasts, sliced in half horizontally kosher salt and black pepper 1/3 cup all-purpose flour 1 teaspoon garlic powder 3 tablespoons extra virgin olive oil 3 tablespoons salted butter 3 cups shiitake or cremini mushrooms, sliced 2 shallots, chopped 3 cloves garlic, chopped or grated 2 tablespoons fresh thyme leaves (or 2 teaspoons dried thyme) 3 tablespoons balsamic vinegar 1 cup low sodium chicken broth 3/4 cup dry marsala wine 3/4 cup heavy cream 1 pinch crushed red pepper flakes INSTRUCTIONS 1. Season the chicken with salt and pepper. Place the flour and garlic powder in a shallow bowl and dredge the chicken through the flour mix, pressing to adhere. 2. Heat 2 tablespoons olive oil in a large skillet set over medium-high heat. When the oil shimmers, add the chicken and sear on both sides until golden, about 3-5 minutes per side. Add 1 tablespoon butter and allow the butter to brown around the chicken, about 2 minutes. Remove the chicken from the skillet. 3. To the skillet, add 2 tablespoons olive oil and the mushrooms. Cook undisturbed for 5 minutes or until golden. Add 2 tablespoons butter, the shallots, garlic, thyme, and a pinch each of salt, pepper, and red pepper flakes. Cook 4-5 minutes, until fragrant. Add the balsamic vinegar. Cook another 2-3 minutes, until the mushrooms have caramelized. Spoon half the mushrooms out of the skillet and onto the plate with the chicken. 4. Pour in the wine and broth. Cook 10-15 minutes until reduced slightly, then pour in the cream. Add the chicken to the skillet and simmer for 5-10 minutes or until warmed through and thickened slightly. Spoon the reserved mushrooms over the chicken. 5. Serve the chicken and sauce over mashed potatoes, pasta, or steamed rice. Top with fresh thyme or parsley.
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