No Knead, No Rise, Quick Jam’n Cinnamon Rolls…

I think I may have mentioned before that I love playing with dough. I loving baking breads and rolls and I don’t mind the kneading at all. Some people find it cumbersome and avoid it at all cost. Well, if you are one of those people and you hate waiting for an hour or two for the dough to rise, then this is the recipe for you. I have my go to recipe that makes a larger batch, but it is much more time consuming. This is a recipe for when you want some deliciousness, NOW.

You can have a delicious cinnamon or fruit jam roll in less than an hour. Aren’t you excited? Seriously, these are so quick and delicious. You can make your basic cinnamon sugar filling, or use any fruit jam, or just honey. I used apricot pineapple jam in one batch and an orange sugar blend in another.

As for glaze, you could do a basic powdered sugar and milk glaze or just brush some jam on the hot rolls. Just do whatever sounds good to you and you wont be disappointed. It’s a really quick breakfast or dessert that will make you and everyone else, happy!

So go make a batch of ooey gooey rolls.




No Knead, No Rise Fruit Cinnamon Rolls
(small batch…..6 rolls)

1/2 cup warm (not hot) water
1 Tblsp sugar
1 Tblsp quick yeast

1/2 tsp kosher salt
3 Tblsp soft butter

1 1/2 cups all purpose flour

In a mixer bowl, stir the yeast and sugar to the warm water. Allow to sit for 12 minutes until it is very foamy. With the paddle attachment, add in the butter and salt. Mix for 1 minute. Switch to a dough hook if you have one, and add in the flour, mixing at medium low speed until all the dough comes together (away from the sides of the bowl). On a lightly floured board, roll the dough out to approx. 9×11.

3 Tblsp very soft butter
1/4 cup of fruit jam (I used apricot pineapple jam)
1/2 tsp cinnamon (optional)

Mix the butter, jam and cinnamon together. Spread it all over the dough. Carefully roll up the dough with the seam on the bottom.
Note: I roll with the long side of the dough

Using a sharp serrated edged knife, cut into 6 rolls. Try not to smoosh down the rolls as you slice.

Heat oven to 400. Place the rolls into a lightly sprayed or buttered cake pan or pie plate. Allow to just sit for 10 minutes.
Bake for 12 – 14 minutes until they are slightly browned on top. Remove from oven and let rest for 15 minutes. Make your topping! Spread topping of your choice on warm rolls.

Topping Ideas:
– Spread some jam on the tops of the warm rolls.
– Mix 1 cup powered sugar with just a few drops of water, milk or lemon or orange juice…until you get a glaze, the  consistency that you like.
– Mix 1/4 cup honey with a few drops of milk. Drizzle all over the rolls.
– Mix 2 oz very soft cream cheese, 1 Tblsp soft butter and 1 cup powdered sugar together. Spread on the rolls.
– If you don’t like things too sweet, just spread some soft butter all over the rolls.

Cheesy Chicken Chorizo Won tons….

Hi all, Sorry I haven’t been posting a lot. I’ve been having so many computer issues. I’m not a real techy person, so it has been so darned frustrating! The good thing is I have lots of good things to post, so I hope you’re hungry!

Today my good friend Juan finished up the last of getting me set up with my new laptop! Yay! I love it. With every little thing he did, I kept asking him “how do you know to do that?” I mean, come onnnnnn…..swipe, swipe here, click there……..I am just in awe and wish so badly that I was techy!  Recently, I figured out something on my phone all on my own. I texted Juan and said “YAY, does this make me techy?” His response was “LOL”. Oh well.

So anyway…I decided to make him a good lunch and something a little different. I made crispy little wontons filled with chicken, chorizo and cheese. YUM, right? Well then I made a salsa cream dipping sauce. Sooooooo good. He really liked it and that made me happy.

I hope you will make these, because they are really something different and tasty.



Cheesy Chicken Chorizo Won Tons

1 package won ton wrappers
1 chicken breast minced in little pieces
1/2 lb chorizo (pork or beef)
1/2 cup shredded cheese
oil for frying

Cook the chorizo and drain it on several layers of paper towels. Cook the chicken in a skillet and add the drained chorizo. Allow to cool to room temp. Stir in the shredded cheese. Put slightly under a tablespoon of mixture in the center of each won ton wrapper. Wrap like a burrito, sealing with a bit of water.

Fry wontons in hot oil (medium high heat) just until golden brown. The filling is cooked so all you’re doing is browning the wrappers. Drain them on a paper towel.

Dipping Sauce

1 cup sour cream
1/4 – 1/2 cup salsa

Mix together and that’s it. Serve with wontons. Great on tacos and burritos too. Oh, and chips!



Candy Bacon……….

Holy crap! My oh my. My new favorite thing that I know I shouldn’t be eating but I  love it so much. Breathe Betty, breathe……calm down.

Ok, I think I’m ok now. Do you like bacon? If you do, and I mean, who doesn’t, right? You have to try this.

Recently I had brunch with some awesome ladies. We ordered some “Man Candy”. It was delicious. I mean it was really, really good. I thought about it all day. Yeah, I really did. Sad huh? But it was like the best thing that I had tasted in quite a while. They used a real smoky Applewood bacon. In my opinion, it’s the only kind of bacon to eat. Mm-mmmm. I might be drooling right now.

So, I got some really good Applewood bacon. It was so smoky and delicious with all this brown sugar-coating it. There it was, sizzling in the oven. The aroma…oh my, my, my. In just 25 minutes there it was. I buttered some sourdough toast, topped it with soft scrambled eggs and then topped that with my beautiful sweet, slightly spicy bacon. I kept saying Mm-mmm, with every bite.

But it didn’t stop there! Believe it or not, I had some left over and the next day I made a BST!!! Bacon, spinach and tomato sandwich. It was the best sandwich I have ever had. So, there you have it. Can you tell how much I love this bacon?





Candy Bacon

1/2 pound of bacon
1/2 cup brown sugar
1/2 tsp cayenne or crushed red pepper (optional)

Line a baking sheet with parchment paper. Lay bacon strips out in a single layer.
Mix the brown sugar with the cayenne pepper. Spread the brown sugar mixture all over the bacon. Slightly press the sugar down onto the bacon.

Bake at 375 for 20-25 minutes. Allow to set out for a few minutes, as it is very hot and hot sugar will burn you.

You’re gonna love this stuff, I’m tellin ya.

No Churn Peach Ice Cream………

This is one hot summer we are having. I really hate the heat so much. I really need to move some place where it rains more….where it gets chilly.

Anyway, ice cream always helps to cool us off, right? I love making ice cream. I have been reading about the no churn ice cream, but I have been skeptical. I finally decided to try it. I’m glad I did! It’s pretty good stuff, I must say. It’s very creamy….but  definitely not healthy…….Oh nooooooooooooooo. But I would make it again. The only thing that bothered me was that it got super firm, but I think that may have had something to do with the liquid of the peaches? I dunno. I may have added too much peaches. But regardless, it was so delicious. It is super simple too.

I think the next batch will be coffee fudge ripple. Ohhhhhhhhh, doesn’t that sound wonderful??????

Ok, go get some peaches and make this today.

No Churn Peach Ice Cream

3 medium size peaches (I leave the peels, but you don’t have to)
1 can sweetened condensed milk (14oz can)
2 cups heavy whipping cream (1 pint)

Break up all the peaches by hand or cut them up in tiny pieces. If they are overly juicy, drain the juice.

Whip the heavy cream into soft peaks. Add the vanilla and fold in the sweetened condensed milk. Gently stir in the peaches. Pour into a metal loaf pan. Cover with plastic wrap and freeze for at least 5 hours. IT’S SO HARD WAITING!!!!!!!!!!

You may have to let it sit out for a few minutes before scooping.

How easy is that!!!!!!!!!

Quick Asian Pickled Cucumber Salad….

It’s so hot outside and I’m over it. It’s the humidity that I just can’t tolerate. You take a shower and then as soon as you step outside, your sweaty. Sorry. Gross huh? But it’s true! I just want to eat and drink cold things. Things like ice cream….and watermelon fresca….lots of fruit and ice cream. The only good thing about this weather is that I drink alot of water. Yep, and if you know me, you know how much I hate water.

I keep trying to think of cool, refreshing dishes like this slightly pickled cucumber salad. It’s so light and yummy and super quick to put together. Usually I make this with cucumbers only. But I had some baby bok choy stalks, so I sliced those up too. I love bok choy. My bunny loves them too but she only likes the leafy part. So, I always have the stalks on hand. Cabbage also works great with this.

I happen to use a Japanese pickle seasoning to pickle my veggies, but it may be hard for a lot of you to find, so I’m showing you a way to do it with salt and a wee bit of vinegar. These are not the kind of pickles that are stored in liquid. This is more like a little side salad.

As you can see in the picture, I added some red chili paste. You can find this in most grocery stores now. But if you cant, red pepper flakes will be ok if you want some heat.

Here ya go!

Quick Asian Pickled Cucumber Salad

1 cucumber (regular or the longer Japanese or English cucumbers)
1 cup sliced bok choy stalks
1/2 tsp kosher salt (add a bit more if you’re a salt freak)
1 tsp regular white vinegar

Peel and slice the cucumber. Mix together with the bok choy. Add salt and vinegar and toss it all together. At this point, add the chili paste if you want to. Chill for at least 20 minutes, allowing the salt to “pickle” your cucumbers.

Sprinkle with a couple drops of soy sauce.