Showing posts with label Condiments. Show all posts
Showing posts with label Condiments. Show all posts

Friday, January 13, 2012

Texas Roadhouse Cinnamon Sugar Butter and Rolls Copycat Recipe

I could go to Texas Roadhouse and just eat their rolls with their cinnamon sugar butter. Well...maybe I have. But I mean, come one! That BUTTAH is heaven! YUM!

There is no need to embarrass yourself at a public restaurant any longer. Here is a copy cat version that is equally to die for! And if you eat the whole thing in one sitting for dinner, no one will judge you. Except for maybe your husband. But he doesn't count.


Cinnamon Sugar Butter

Ingredients:
2 sticks of butter - softened, not melted!
1/3 cup sweetened condensed milk - chilled (link leads to a easy homemade version!)
1/2 tsp light corn syrup
1 tsp cinnamon

(So...this isn't one of those healthy type recipes. You're getting that, right?)

Place all ingredients in a food processor and blend until mixture is smooth.

We have left it out on the counter for a good two weeks and it was still perfectly good. Stored in the refrigerator it will last even longer, but it does get hard and will need to soften before served.


Rolls (or Bread)

3 cups all-purpose flour
2 (1/4 ounce) packages active dry yeast
1 teaspoon salt
2 tablespoons sugar
1/4 cup nonfat dry milk
1 1/4 cups warm water (105 to 115 degrees F)
1 large egg slightly beaten
8 tablespoons butter melted
2 tablespoons shortening

Place 2 cups flour in a large mixing bowl. Add yeast, salt, sugar and dry milk. Set aside. In a mixing bowl, combine water and egg and stir to blend. Make a well in the center of the dry ingredients. Pour water mixture into the well. Mix by hand, beating 150 strokes and frequently scraping bottom and sides of bowl. Add half of the melted butter and beat to incorporate. Add remaining flour, a little bit at a time, beating to incorporate each addition. Cover bowl with plastic wrap. Set dough in a warm, draft free place.

Allow batter to rise until doubled, about 1 hour. Coat cups, bottoms and sides of 12 cup muffin pan (or two small round pans) with shortening. Punch down batter (batter will be extremely soft and sticky). Drop by hand or spoonful into prepared muffin cups to make 12 rolls (or in pan touching the next). Brush dough with 1/2 remaining melted butter. Let rise uncovered in a warm draft free place until doubled, about 30 minutes. In preheated 400 degree oven, bake rolls on middle rack for 16-18 minutes. Brush tops of baked rolls with remaining melted butter.

This time I baked the dough in mini bread pans and then wrapped them with a little jar of the butter for gifts. And then I...I mean...we ate the rest in 2 seconds flat.

*I did not create this recipe, I have had it for years and honestly do not know where I found it. There seem to be quite a few versions when googled, this is the only one I've tried. It's so delicious I have no need to try others! Thank you to whoever created it. I am eternally indebted to you.

Linked to:

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Friday, January 6, 2012

Recipe: Homemade Sweetened Condensed Milk


Sweetened condensed milk is one of those products that you think maybe you have somewhere in the pantry and you go to make something that requires it only to find out that you have evaporated milk (NOT the same thing) or it's expired or you have none at all! Shew!

This happened to me last week as I made a copycat version of Texas Roadhouse's cinnamon sugar butter (oh yes, recipe to come soon!) and so I hit The Google to find a substitute or homemade version of some kind. There were a few out there and one of them was a total fail. I finally found this one from good ol' E-How and it was perfect! Pretty easy and it made about what you would get from a store-bought can!

Homemade Sweetened Condensed Milk

Ingredients:
1 cup powdered milk
1/3 cup boiling water (or more depending on the thickness you want)
2/3 cups sugar
3 tablespoons softened butter

Mix all ingredients together in a blender. Blend on high until the sugar fully dissolves and is smooth. Their version was a little too thick so I did add a little more water.

I used half of it right away and put the rest in the refrigerator. A week later it is still usable but it did get thick so I think you could re-blend it with a bit more of boiling water and it would be perfectly fine!



Linked to:

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Wednesday, November 16, 2011

Greek Tuna Salad Featuring Marzetti's Simply Dressed Salad Dressing

 

I'm really excited to share a new product with you guys that I am in love with! Marzetti has launched a new line of salad dressings called "Simply Dressed". I'm loving them because the ingredients are SIMPLE! I can read everything in the ingredients list and there is no high fructose corn syrup! There are no preservatives either which scores high points in my book. So many of the every day salad dressings out there are full of chemicals and hfcs and who knows what else. This salad dressing definitely helps me keep my Food Golden Rule.

I've seen these dressings on sale and I've heard other bloggers mention finding coupons for them (you can sign up for their newsletter to get coupons!). So you can definitely get them at a great price. Honestly, I'd pay full dollar for them. Salad dressings are something we use quite often in our house and I feel good using a brand that keeps the ingredient list so pure.

I used the Greek Feta Salad Dressing on a Greek Tuna Salad that I made and it was so delicious! Here is what I put in it:

Greek Tuna Salad Featuring Marzetti's Simple Dressed Salad Dressing:


Chopped romaine lettuce
Chopped baby spinach
Chick Peas, rinsed
2 oz water packed tuna
Sliced cucumber
Grape tomatoes
Crumbled feta cheese
Marzetti's Greek Feta Simply Dressed Salad Dressing
Mini whole wheat pita

This was a delicious combination! I think the Balsamic flavor would be equally delicious on this salad as well. If you are not a tuna fan, you could substitute with chicken.


I am really looking forward to trying the other flavors, especially the Ginger Sesame one! What do you guys thing that would taste good on? An Asian type salad with chicken and mandarin oranges, maybe? I'm thinking a Buffalo Chicken Wrap using the Bleu Cheese dressing should be my next venture.
Have you tried any of these yet? I'd love to hear some thoughts and recipes from all of you!Marzettie has some great recipes using these dressings as a Downloadable Recipe Book. These are some seriously great looking recipes!

Sorry, I know I just threw a ton of links at you, but I honestly don't want you to miss anything!

I was one of the bloggers selected by T. Marzetti Company and Clever Girls Collective to host a Marzetti Simply Dressed review. They provided me with product to test myself and compensation for my time. However, my opinions are entirely my own.

Tuesday, November 9, 2010

Recipe: Homemade Cheese Sauce

Who needs that box of chemically formulated cheese? Who needs the jar of processed "I'm pretending to be cheese!" stuff? Not you! Because I am giving you this delightful and easy recipe for Homemade Cheese Sauce! Replace it in any recipe for that fake stuff and your taste buds will thank you! (Not to mention your body who is not a big fan of the chemically processed stuff.)  You can also serve over pasta for homemade mac and cheese, though I think my full recipe for that is better.  You decide!

Homemade Cheese Sauce

Ingredients:
2 cups shredded Sharp cheddar cheese
4 ounces softened cream cheese
1/4 cup grated parmesan cheese
3 tbs butter
3 tbs flour
1 cup heavy cream
2 cups milk
pinch of salt and pepper

Melt butter in a pot over medium heat.  Whisk in flour, stirring for about 2-3 minutes.  Gradually whisk in the heavy cream and then the milk.  Simmer on low heat until smooth.  (Tip: You know it is smooth and thick enough when it coats the spoon)  Add in the cheeses and salt and pepper and whisk until smooth again. 

Sorry I don't have any pictures to share.  I kind of just throw this together when I need a cheese sauce and never to think to snap a picture!

Enjoy!

Tuesday, April 20, 2010

Recipe: Homemade Ranch Dressing

My kids are lovers of all thing condiments.  Ketchup, mustard, the beloved ranch dressing...no thanks to my condiment loving husband...have become uber staples in our home.  You know me though, I'm not a fan of the garbage put into prepared foods.  I probably won't try making homemade ketchup or mustard anytime soon, but we do use a lot of ranch dressing.  So I thought, why not, let's give it a try!  The results were fantastic and I'll never buy a bottle of high fructose corn syrup and/or sugar laden ranch dressing bottles again!

Homemade Ranch Dressing

Ingredients:
1 tsp dried parsley, crumbled up really finely
1/2 tsp salt (I prefer sea salt)
1/2 tsp pepper
1/2 tsp garlic powder
1/4 tsp onion powder
1/8 tsp dried thyme, crumbled up really finely
1/4 tsp dried dill
(now...you can make this up as a dry mix and store it in the pantry..use in place of those packets you spend a ridiculous amount of money on!)



For Salad Dressing:
Mix dry seasoning mix with 1 cup mayo (I like the olive oil kind) and 1-2 cups buttermilk (depending on how thick or thin you want it).  I like adding in 1/2 tsp lemon juice for a little zing as well, but it's not necessary.  If it's mayo tasting or thin for your liking, try adding some sour cream.



For Ranch Veggie Dip:
Mix dry seasoning mix with 1 3/4 cup sour cream and 1/4 cup buttermilk.

Enjoy!

Update: A lovely reader mentioned not having buttermilk on hand and I thought I should pass this tip along to you all!  If you do not have buttermilk on hand, you can easily make homemade buttermilk with regular milk and lemon juice or vinegar.  There is a recipe here for it.  Also, play around with the seasonings to adjust it to your liking!  Add more or less garlic or onion powder, kick it up a notch and add some kick with chili powder, omit the dill weed if you're not a fan...make it your own!

This post is linked to:
Homemaker Monday