Cinnamon Raisin Pull-Apart Buns

If you love freshly made pastries, this one will become a favorite instantly!  My Cinnamon Raisin Pull-Apart is a hit at parties and holiday gathers, especially around Christmas time.

It’s easy to make, taste bud pleasing, goes a long way and looks scrumptious on the table for family or guests. 

Another thing in its favor is that you can bake this ahead of time.  Simply freeze it in small batches and when needed reheat them in the microwave on reduced settings.

The basic recipe only calls for 5 main ingredients, but it definitely tastes so much better with raisins and nuts.  At first, we only added raisins, but now prefer to include pecans or walnuts as well; both are equally delicious.

There are two options for making these yummy cinnamon buns.  This recipe can be made in the morning and baked later in the day, or let it rest overnight and bake first thing in the morning.  Either way, they are great!

Items you will need: 

cookie sheet, medium mixing bowl, spoon, Bundt pan, plastic wrap.

Prep Time: 8 hours (Don’t panic!)

Bake Time: Approximately 25 minutes

Yields: 4-6 servings

Ingredients

20 unbaked frozen dinner rolls

1 cup brown sugar

1/4 cup instant vanilla pudding mix

2 tsp ground cinnamon

1 stick of melted

½ cup of Duncan Hines classic vanilla ready-made frosting

Optional ½ cup of raisins

Optional ½ cup of walnuts or pecans

Cooking spray

(* For small size batches use ½ the amount of each ingredient except for the butter – be generous!)

Lightly grease a 10-inch Bundt cake pan. Be sure to oil/grease your pan well to prevent your buns from sticking.

For individual servings muffin tins work well, but we make it in a Bundt pan.

Process

Step 1: Place frozen rolls onto a large plate or cookie sheet an let them thaw for about 30 minutes in a cold oven.

Step 2: Mix dry ingredients in a bowl: cinnamon, pudding and sugar.  Stir to mix.  Set aside.

Step 3: Cut individual biscuit rolls into four pieces.  Roll each into a small piece with your hands.

Step 4: Using a spoon, roll each ball of dough into the dry sugar mixture being sure they are covered evenly. Place in the well-greased Bundt pan making sure to go around the pan until all the covered dough balls are evenly distributed in the pan.

Step 5: Pour melted butter over the top evenly covering the dough balls.

Step 6: Cover with a clean, damp cloth or plastic wrap and leave overnight at room temperature to rise.  If you make this in the morning it takes about 8 hours in a cold oven.

Step 7: In the morning or after about 8 hours whichever way you prefer it, preheat the oven to 350 degrees. Bake rolls for 25 minutes, until golden brown.

*Decide if you want to do this before or after removing rolls from pan.

Step 8: Turn rolls out onto a large serving plate.

Step 9: Melt ½ cup of vanilla frosting in microwave for 15-30 seconds.  Stir and spoon drizzle over baked cinnamon rolls.

Don't forget to make extra ... freeze and enjoy later!

Cuisinart AMB-95FCP Chef's Classic Nonstick Bakeware

9-1/2-Inch Fluted Cake Pan

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Lemon Blueberry Flaxseed Muffins Recipe by Favored1

Delicious homemade muffins go over big any time of the day and for any occasion.  They are perfect for breakfast, packing in lunches or serving at parties.  

On holidays throughout the year, my husband and I bake several kinds of mini-muffins for our guests to enjoy.  They are easy to make, serve a number of people and clean up is pretty fast.

If we do have left overs, they freeze really well.  When we are in the mood for something sweet, yet healthy we already have our goodies.  The only thing we need to do is pour the coffee or tea!

Another reason this is a recipe that you may want to try is that it can be made vegetarian friendly and still it pleases everyone!

Try adding fresh blueberries, bananas, raspberries, nuts or chocolate chips to this recipe.  You might also make a batch for work, home or school for National Blueberry Day or Month.

Equipment Needed: Mixer, Coffee Grinder (for Flaxseed)

Kitchen Supplies: measuring cup, 2 mixing bowls, spatula, muffin tins, cooling rack

Prep Time: 15 minutes

Bake Time: 25-30 minutes

Yields: 12 muffins

Ingredients:

• 2½ cups all-purpose flour
• 1 cup sugar

• ½ teaspoons baking soda
• ½ teaspoon salt
• 1½ tablespoons freshly ground Organic Flaxseed
• Dash of cinnamon (optional)

Wet Ingredients:

• ½ cup softened butter (I Can't Believe It's Not Butter)
• ¼ cup brown sugar
• ½ cup yogurt
• 2 large eggs (or ¼ cup applesauce for vegetarians)
• 1 tablespoon pure vanilla extract
• 2 tablespoons lemon juice
• 1 tablespoon lemon zest
• 2 cups fresh blueberries (you can use frozen but fresh is best)

Instructions:

Preheat oven to 375 degrees F and lightly butter muffin tins.

Step 1 – In a large bowl combine the flour, baking powder, sugar, flax seed and salt; set aside. (Optional cinnamon)

Step 2 – In another bowl mix eggs, brown sugar, lemon juice, lemon zest, yogurt and vanilla until creamy.  Add the butter in last and scrape down the sides of the bowl as you beat the mixture.

Step 3 – Mix in the dry ingredients a little at a time. Do not over stir batter.  Let mixture stand for 5 minutes.

Step 4 – Mix in whole blueberries (or remaining ingredients) stirring slowly.

Step 5 – Spoon the batter into the muffin liners/tins to fill them about halfway. Tap the muffin tin on the counter to get any air bubbles out of the mixture.

Bake at 375 degrees for approximately 25-30 minutes or until golden brown. Muffins are done when a toothpick stuck in the center comes out clean. Remove from oven and let them cool before turning them out on a cooling rack.

Serve warm with butter or cream cheese. Store remaining muffins in a tightly sealed container in the refrigerator for 3 days or freeze them up to 3 months. 

Note: Freshly grind the flax seeds.

Use this same recipe for making cranberry muffins. Hope you like them.

Try my Banana Fruit and Nut Muffins and Blueberry Pancake Ideas.

Enjoy!

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Notes: Recipe is vegetarian the way I eat and not necessarily that of other vegetarians or vegans.
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Pineapple Bacon Cheese Burger

This burger has become so popular in our house we can’t make them enough.  My husband said if he could only have one kind of burger this would be it.

Normally we like some kind of chip with burgers, but every time we’ve eaten this meal neither of us have dipped into any crisps.  Perhaps it’s because we’re too busy grunting over the mouthwatering taste to notice anything else on the table.

There are three key “musts” in making this special slider.  Always select name brand pineapple.  Off brands really don’t pack the flavor punch and will taste watery.

Second, the bread or roll has to be great.  Regular rolls or bread take away from the overall experience.  A seeded bread or roll adds that special crunch.

Lastly, the pineapple and bread/roll have to be grilled!  It really does make a difference in the taste and in melting the cheese ever so gently.

My Pineapple Bacon Cheese Burger is bursting with flavor in every bite. There’s sweet, tangy, spicy and savory.  Another thing I love about these burgers is that they taste great cold the next day.  Make a few extra (totally put them together as if you were eating it then place in plastic wrap in the refrigerator) and you’ll see what I mean.

If you want people to remember your cook-outs or barbecues, try making these for your guests or on National Cheeseburger Day which is September 18th.  Whether you’re a vegetarian or not I hope it will become a Favored Cooking recipe in your home as well. 

Items You Will Need: A grill (we use a Foreman Grill), Microwave

Cooking Items: spoon, knife

Cook Time

Prep: 10 minutes

Total Time: Approx. 20-30 minutes

Serves: 2 or more

Ingredients

French Bread or Rolls with Sesame Seeds

1 can Dole Sliced Pineapple in 100% pineapple juice

Sliced Cheese (we use Land O Lakes American)

Morning Star Garden Vegetarian Burgers

93% Lean Ground Beef Burger for meat eaters

4 - 8 slices of Morning Star Vegetarian Bacon Strips

Fresh Lettuce (washed and dried)

Honey Mustard Sauce (your choice of brand)

Let’s Make It

Make sure your grill is hot.  I didn’t use cooking spray on mine and it worked fine.

1.    Place the rolls or bread on the grill. If you’re using a Foreman close it so both sides get that brown crisp grill mark.

2.    Remove rolls/bread from grill and place it on a serving plate or dish.

3.    Put the pineapple slices on the grill.  Close the Foreman.  After the bottom of the pineapple is browned flip it and do the same on the other side.

4.    At the same time cook the burgers on the grill or in the microwave.  See cooking note below.

5.    Spread a generous amount of honey mustard on the warm bread.

6.    Layer with lettuce, bacon, burger, pineapple and cheese.

7.    Get ready to grunt in satisfaction as you dig in to this big burger!

Cooking the meat: 

Cook the vegetarian bacon according to the package.  Cook the vegetarian burgers according to the package less 30 seconds because it will get hard on the grill.

If you are using meat, you can cook it on the grill or in the microwave oven.  For microwave cooking, put burger in a paper bowl with a paper towel over it to prevent splattering.  Cook on high for one minute.  Drain it then flip the burger.  Finish cooking about 45 seconds to one minute or until the pink is gone.

Notes: Sour dough or rye bread are also good, but plain hamburger rolls or bread ... that "ain't" right!  Stick with a hearty bread if you can.

George Foreman 4 Serving Grill

 Dishwasher safe tray and grill plates.

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One Pot Hearty Vegetarian Meat & Potatoes Recipe

Meal for Two

When I’m in the mood for something hearty but don’t have time to make it, this recipe is really quick and easy.  Although it’s vegetarian (not vegan) my husband likes it just as much as his meaty version. 

Prep time: 10 minutes

Cook time: 15-20 minutes

Yields: 2 servings 

What you will need: spoon spatula/stirring utensil, skillet or frying pan, cooking spray, knife, serving bowls 

Ingredients: 

8-10 cooked and peeled baby new potatoes or

15 ounce can of white potatoes, drained and rinsed twice

½ cup baby small peas cooked (if canned drained and washed)

½ cup white Shoepeg corn

2 Garden Vegetarian Morning Star Burgers

2 tablespoons butter (I Can’t Believe It’s Not Butter is vegetarian)

¼ - ½ cup Vegetarian Vegetable Broth (Swanson is gluten free) 

Seasonings (to taste)

Black pepper

Italian seasoning
Dried parsley
Red pepper 

Directions: 

1 - Pre-cook burgers according to directions on the package.  Chop them into small pieces set aside. 

2 - Grease pan with vegetable cooking spray.  It will stick if you don’t. 

3 - Chop potatoes into smaller pieces.  Cook potatoes in frying pan about ten minutes or until tender. 

4 - Add butter, corn, peas, meat, seasonings and broth to skillet and cook on med-low heat uncovered for about 5 -10 minutes.  Stir often, it sticks. 

5 - Serve hot with dinner rolls, juice, fresh fruit or applesauce. 

*Note:  For meat eaters, substitute burgers for ground beef or turkey.

#1 Best Frying Pan of Chef's

Best All Clad Free Nonstick Frying Pan

Select from 8, 10 or 12 inch silver

You may also like this recipe:
One Pot Broccoli and Cauliflower Cheese Casserole

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Favored Vegetarian Stroganoff Casserole

If you’re looking for a meal that will satisfy meat lovers and vegetarians (not vegan), my “favored stroganoff” casserole does just that.  It sticks to the ribs and goes a long way.  Plus it freezes really well. 

When I make it for us I usually divide the portions into smaller dishes so that it is presented well on the table.  This looks especially nice for a small dinner party. 

Baking Supplies You Will Need 

Mixing bowl, spoon to mix, fork, knife, cooking spray, 8x8 glass square baking dish or casserole dish, mini loaf baking foil pans (optional for individual servings) 

Preheat over 375 degrees

You will need: baking sheet, 1-quart baking dish, mixing bowl, fork/spoon, serving dish. 

Cook Time: Bake at 375 degrees for 25-35 minutes or until top is browned.

Prep Time: 15 minutes

Total Time: approx. 25-40 minutes

Serves: 6-8

Ingredients 

3 to 4 tbsp. room temperature butter

¼ to ½ cup sour cream or Greek yogurt

1 can 98% fat free cream of celery (or mushroom) condensed soup

¼ cup almond milk unsweetened

1½ cans tiny young sweet peas drained

3 oz. Velveeta cut & cubed

12 oz. egg noodles (cooked) 

1 tbsp. dried Italian Seasoning

1 tbsp. dried whole Oregano

1 tbsp. dried Parsley

¼ cup bread crumbs (optional; ( I use Progresso brand)

Ground black pepper, garlic or onion powder season to taste 

Vegetarian Meat

 

2 Morning Star Veggie Link Sausages

1 Morning Star Garden Veggie Burger

1/2 cup Gardein the Ultimate Beefless Ground 

 

 

Cut cheese, sausage and burger into cubes.

The "beef" is ready to use.

 

This is what I used, but use more if you

like a lot of meat.

 

Pre-cook the noodles according to directions on the package. Wash and drain noodles to prevent overcooking.  

 

Preheat oven to 375 degrees. Spray pans with cooking spray. 

1. Drain peas.

2. Hand mix together soup (do not add water), seasonings, butter and sour cream (or yogurt) until smooth.

3. Add peas, noodles and meat. Stir.

4. Add cubed Velveeta cheese squares and stir.

5. Pour mix into a greased baking or casserole dish.

6. Sprinkle 1-2 tbsp. Italian Seasoned Bread Crumbs on top.

7. Place on baking sheet. Bake covered for 15 minutes. Stir and continue baking for 20 minutes uncovered until it starts to brown on top. Serve warm. 

Serve with grape juice, sweet yellow corn bread (I used Martha White’s gluten free mix and added red hot pepper flakes.) 

Tip 1: Can be divided into individual baking dishes for better presentation.

Before baking.

Tip 2: The foil mini baking loaf pans work really great for us. Plus I can freeze this recipe in them and just heat them later. 

 

 

CorningWare

Bake and store in this 1½ quart casserole baking dish with lid in white.

 

You may also like my Baked Tuna Casserole Recipe and over 20 recipes for using tuna.

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