I found a recipe for quick crescent roll cinnamon rolls. I tried it didn't love it so I mixed it up and made it better. This is much more healthy (relatively speaking) than the first recipe. (From Brown Eyed Baker)
2 cans Pillsbury Crescent Rolls - chill until use
1 stick butter - divided - 1/2 melted, 1/2 softened
1/2 cup brown sugar
1/2 cup sugar
1 tsp cinnamon
Vanilla Glaze
2 tablespoons butter melted
4 tablespoons heavy cream OR 3 tablespoons milk + 1 tablespoon melted butter (room temp)
2 cups sifted confectioners sugar
Preheat oven to 350'. Melt 1/2 stick butter in a 9 x 13 glass pan - I did it in the microwave. Spread it around so it covers the bottom of the pan. Roll out crescent rolls and pinch seams (hard!) to seal them. Spread a thin layer of the 1/2 cube softened butter on both rectangles. Combine brown sugar, sugar and cinnamon. Spoon half on to each crescent rectangle. Roll up carefully - mine came apart at the middle seam but I just kept rolling. Cut each rolled up piece into 7 or 8 pieces. Space evenly in 9 x 13 pan. Bake for 20-22 minutes until the tops are nicely browned. Let them cool for about 5 minutes and then drizzle glaze over them. Serve warm. They are actually pretty good at room temp too.
Monday, April 30, 2012
Wednesday, April 11, 2012
Lemon Lamb
I know there are those of you who don't eat lamb. I do. I love lamb. I have been craving lamb. I read about 30 recipes recently and came up with my own:
Lemon Lamb
2 Tbsp fresh lemon juice
1 Tbsp lemon zest
5 cloves of garlic minced fine
2 Tbsp Olive oil
1 tsp oregano
1/2 tsp salt
1/2 tsp pepper
6 lamb chops or small steaks
Combine all ingredients but the lamb in a small bowl. Pour into a ziplock bag that is big enough to hold the lamb. Add lamb, close bag, rub the marinade all over the lamb. Put in fridge for 2+ hours turning and rubbing a few times.
Heat grill to medium high. Grill lamb for about 7 - 11 minutes each side - this will depend on how well done you like your meat. Serve over lemon zested basmati rice. (basmati rice with the lemon pulp strewn in before cooking)
Lemon Lamb
2 Tbsp fresh lemon juice
1 Tbsp lemon zest
5 cloves of garlic minced fine
2 Tbsp Olive oil
1 tsp oregano
1/2 tsp salt
1/2 tsp pepper
6 lamb chops or small steaks
Combine all ingredients but the lamb in a small bowl. Pour into a ziplock bag that is big enough to hold the lamb. Add lamb, close bag, rub the marinade all over the lamb. Put in fridge for 2+ hours turning and rubbing a few times.
Heat grill to medium high. Grill lamb for about 7 - 11 minutes each side - this will depend on how well done you like your meat. Serve over lemon zested basmati rice. (basmati rice with the lemon pulp strewn in before cooking)
Subscribe to:
Posts (Atom)