Red Velvet Cinnamon Rolls

I had pretty much given up on homemade rolls with yeast. It just takes so much time and planning to get to the finished product. They’re good but are they worth the time? You choose.

I saw this recipe in the November 2017 issue of Taste of Home magazine. It intrigued me. I really like Red Velvet Cake. I’ve never tasted Red Velvet Cinnamon Rolls. I’ve never heard of them. So I had to give them a try. How about you?

Red Velvet Cinnamon Rolls

1 package red velvet cake mix (regular size)

2 ½ to 3 cups all-purpose flour

1 package (1/4 oz.) active dry yeast

1 ¼ cups warm water (120 to 130 degrees)

½ cup packed brown sugar

1 teaspoon ground cinnamon

¼ cup butter, melted

Combine cake mix, 1 cup flour and yeast. Add warm water to dry ingredients; beat on medium speed for 2 minutes. Stir in enough remaining flour to form a soft dough (it will be sticky). Turn onto a lightly floured surface. Knead dough gently 6-8 times. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 2 hours.

In another bowl, mix brown sugar and cinnamon.

Punch down the dough. Turn onto a lightly floured surface. Roll dough into an 18x10-inch rectangle. Brush dough with melted butter to within ¼ inch of edges. Sprinkle with sugar mixture.

Roll up jelly-roll style, starting with a long side. Pinch seam to seal. Cut crosswise into 12 slices. Place in a greased 13x9-inch baking pan. Cover; let rise until almost doubled, about 1 hour.

Preheat oven to 350 degrees. Bake until puffed and light brown, 15-20 minutes. Cool slightly.

Icing

2 cups confectioners’ sugar

2 tablespoons butter, softened

1 teaspoon vanilla extract

3 to 5 tablespoons 2% milk

Beat confectioners’ sugar, butter, vanilla and enough milk to reach a drizzling consistency. Drizzle icing over warm rolls.

Makes 12 servings.

Homemade Oatmeal Pies

I spotted this recipe in the October 2017 issue of Southern Living magazine. I enjoy the magazine and would recommend it to anyone. I love the cookbooks. They are my go-to sources when I'm looking for a special recipe. They should fill every cooks kitchen shelves.

This recipe looks like it will be fun to try. I think I'll leave out the toasted pecans though. I love pecans but generally prefer my cookies pecan free.

Homemade Oatmeal Pies

1 cup salted butter, softened
3/4 cup granulated sugar
3/4 cup firmly packed light brown sugar
2 large eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3 cups uncooked regular rolled oats
1 cup chopped toasted pecans
Salted Caramel Buttercream (recipe follows)

Preheat oven to 350 degrees.

Beat butter and sugars with a heavy-duty stand mixer on medium speed until creamy, about two minutes; add eggs and vanilla, and beat until just combined. Whisk together flour, baking soda, salt, and cinnamon in a small bowl; gradually add to butter mixture, beating on low speed just until combined, about 10 seconds. Stir in oats and pecans.

Using a 1 1/2-inch cook scoop, drop spoonfuls of dough 3 inches apart on parchment paper-lined baking sheets. (Or use your hands to shape dough into 2-inch balls.) Bake in preheated oven until golden but still soft in the center, 9-10 minutes. Cool 1 minute on baking sheets; remove cookies to wire racks, and cool completely, about 20 minutes.

Pipe or spread about 1 1/2 tablespoons Salted Caramel Buttercream on 1 flat side of half of cooled cookies; top with remaining cookies, flat side down, pressing gently.

Salted Caramel Buttercream

16 caramel candies (such as Kraft)
3 tablespoons heavy cream
2 teaspoons vanilla extract
1/2 teaspoon kosher salt
1/2 cup salted butter, softened
3 oz. cream cheese, softened
1 (16-oz.) package powdered sugar

Microwave caramel candies and 1 tablespoon heavy cream in a microwave-safe bowl on HIGH until mixture is smooth and melted, about 1 minute, stirring at 3-second intervals.

Stir in additional tablespoon cream. Cool at room temperature until lukewarm, about 30 minutes.

Beat butter and cream cheese with an electric mixer on medium speed until creamy. Add vanilla extract and salt. Beat until combined. Gradually add powdered sugar alternately with the caramel mixture, beating on low speed until blended after each addition. Add 1 tablespoon cream, 1 teaspoon at a time, to reach desired consistency, if needed.

Refrigerate the pies before packing away to keep the filling firm.

Makes 24.

Pumpkin Spice Cupcakes

I found this recipe in the October 2017 issue of Good Housekeeping magazine. I can't wait to give it a try!

Pumpkin Spice Cupcakes

1 1/2 cups all-purpose flour
1 1/2 teaspoon pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup pure pumpkin
2 tablespoons molasses (not blackstrap)
1 teaspoon pure vanilla extract
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup granulated sugar
2 large eggs

Preheat oven to 350 degrees.

Line a 12-cup muffin pan with paper liners.

Whisk flour, pumpkin pie spice, baking powder, baking soda and salt. 

In another bowl, combine pumpkin, molasses and vanilla.

Beat butter and sugar with an electric mixer on medium speed. Beat until light and fluffy, about three minutes. Reduce speed to low and beat in eggs, one at a time. Then alternately add flour and pumpkin mixture, beating until just combined.

Divide batter among muffin pan cups (heaping 1/4 cup each) and bake until toothpick inserted into center comes out clean, about 25 to 30 minutes. Transfer to wire rack; let cool 5 minutes before removing cupcakes from pan to cool completely.

To serve, frost cupcakes with Cream Cheese Frosting.

Cream Cheese Frosting

4 oz. cream cheese (at room temperature)
2 tablespoons butter (at room temperature)
2 cups Confectioners' sugar
1 teaspoon vanilla

Using an electric mixer, beat cream cheese and butter until light and fluffy. Gradually beat in confectioners' sugar and vanilla extract until light and fluffy.

Makes 1 1/2 cups.

Fried Pickles

This recipe comes from one of those freebie things we sometimes get in the mail. It doesn't matter. I've gotten some awesome recipes that way.

Living in the South, we all love us some pickles. Add a little grease and you've got some fine eating. Hope you enjoy it!

Fried Pickles

3 cups vegetable oil
3/4 cup cornmeal
1/3 cup plus 1/2 cup all-purpose flour
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/8 teaspoon salt
2/3 cup milk
1 large egg
1 32-oz. jar dill pickles
Ranch Dressing

Combine cornmeal, 1/3 cup flour, black pepper, cayenne pepper and salt. Mix thoroughly.

In a bowl, whisk together the milk and egg.

Cut each pickle into spears, about eight per pickle. Blot pickles dry and then put them in a bowl with the remaining 1/2 cup flour.

Dip the spears into the egg mixture, then coat with the cornmeal mixture.

Heat oil in a deep pot over medium heat until it reaches 375 degrees. Fry a batch of spears (about 8 to 10) for about 3 minutes or until golden brown. Transfer to a paper towel. Repeat until all the spears are fried.

Serve with ranch dressing.

Red Beans and Rice Veggie Burgers

Years ago there was a little hole in the wall restaurant located downtown in the Texas town I lived. I mean that literally. It was like shoebox size. Owned and operated by a family that had relocated from New Orleans. They made THE best Red Beans and Rice. Even the cornbread was awesome. And it was so cheap. Seriously. I loved that place.

I left long ago and I have no idea if it's still around. I do know that I've never again found a any restaurant that can make Red Beans and Rice taste that good. I guess that's why this recipe intrigues me. I found it in the August 2014 issue of Southern Living magazine. I'm looking forward to giving it a try.

Red Beans and Rice Veggie Burgers

1/2 cup uncooked long-grain white rice
Two 16-oz. cans red kidney beans, drained and rinsed
1/3 cup minced green bell pepper
1/3 cup minced sweet onion
2 tablespoons minced celery
1 tablespoons Creole seasoning
2 garlic cloves, minced
1 large egg, lightly beaten
3 tablespoons olive oil
3 tablespoons mayonnaise
3 tablespoons Creole mustard
2 tablespoons minced green onions
2 tablespoons finely chopped fresh flat-leaf parsley
6 butter lettuce leaves
5 (1/2-inch thick) crusty bread slices, toasted

Bring 1 1/2 cups water to a boil in a small saucepan over medium heat; stir in rice. Reduce heat to low. Cook, stirring constantly, 15 minutes or until water is absorbed and rice is tender. (Tip: stirring the rice as it cooks helps release the starch that helps hold the veggie patties together.)

Mash red kidney beans in a large bowl with a fork or pastry blender. Stir in bell pepper, onion, celery, Creole seasoning, garlic gloves and egg, along with the cooked rice, until well blended. Shape mixture into six 1/2-inch thick patties.

Cook three patties in 1 1/2 tablespoons hot oil in a large nonstick skillet over medium heat 5 minutes on each side or until golden. Repeat procedure with remaining oil and patties.

Stir together mayonnaise, Creole mustard, green onions and parsley. Place 1 lettuce leaf on each bred slice; top each with 1 patty and desired amount of mayonnaise mixture.

Makes six burgers.

Hush Puppies

This is the Deep South so every now and then you have to fry up some Hush Puppies. I like Hush Puppies. I do. The fish that sometimes go with them? No so much.

Still, it's important to have a good Hush Puppies recipe. I found this one in the August 2014 issue of Southern Living magazine. For a variety, substitute fresh herbs or chopped green onions for the diced onion.

Hush Puppies

Vegetable oil
1 cup self-rising yellow cornmeal mix
1/2 cup self-rising flour
1 teaspoon sugar
1/2 teaspoon baking soda
1 cup diced onion
3/4 cup buttermilk

Pour oil to a depth of 2 inches into a Dutch oven; heat to 350 degrees. Stir together cornmeal, flour, sugar, baking soda and onion in a large bowl. Add buttermilk, stirring just until moistened. (Mixture will be slightly thicker than cake batter.)

Drop batter by teaspoonfuls into hot oil, and fry, in batches, 1 to 2 minutes or until golden brown, turning often. Drain on a wire rack over paper towels; Serve immediately.

Makes about 2 1/2 dozen.

Green Bean and Shoepeg Corn Casserole

I've been meaning to try this recipe for awhile now. I just never got around to it. Wow! I won't make that mistake again. This is fabulous. Even the normally finicky eaters at my house went for seconds.

The recipe comes from Christy Jordan's cookbook Southern Plate. I definitely recommend you purchase it, and not just for this recipe. She shares many family recipes that are just wonderful Southern dishes. Give it a try.

I wasn't quite sure what "shoepeg corn" is. I consulted with my Mother and used a can of whole kernel corn. It worked great. I know you'll enjoy it!

Green Bean and Shoepeg Corn Casserole

1/2cup chopped onion
1/2 cup chopped celery
1/4 cup chopped bell pepper
1/2 cup grated sharp cheddar cheese
One 11-ounce can shoepeg corn, drained
One 11-ounce can French-style green beans, drained
One 11-ounce can cream of celery soup, undiluted
1/2 pint sour cream
1/2 cup crushed Ritz crackers
4 tablespoons (1/2 stick) margarine or butter

Preheat oven to 350 degrees.

In a large bowl, mix all the ingredients together except for the crackers and margarine. Place in a casserole dish. Melt the margarine in a skillet and mix with the crushed Ritz crackers. Spread over the top of the vegetables and bake for 45 minutes or until bubbly.

Makes 8 to 10 servings.