Posts tagged recipe
My Mom's Famous Cinnamon Rolls Recipe
My Mom's Famous Cinnamon Rolls Recipe

Nothing says fall like my a warm batch of my mom's famous cinnamon rolls fresh out of the oven. Soft, doughy, cinnamon goodness. The only problem is you'll want to eat them all in a very short amount of time. I only made half the recipe last time and it still made about two dozen rolls!

The hardest step in this recipe is waiting for the dough and rolls to rise. Be patient and, trust me, it will be well worth the wait. There's also a secret ingredient that might have you feeling really hesitant. So I'll just tell you what it is right now. It's potatoes. Yeah, you read that right. This recipe calls for instant or mashed potatoes. I always use instant potato flakes, and they turn out amazing every time. 

My mom always makes half the batch with vanilla frosting and the other half with maple frosting. Both are TO DIE FOR. So the next time you're feeling like cozying up on the couch with a special treat in the oven, make it these cinnamon rolls. You won't regret it. 

 

Mom's Famous Cinnamon Rolls Recipe

Spinach Tomato Basil Quiche Recipe
Spinach Tomato Basil Quiche Recipe || Salter Eats || A Dash of Salter || Rich Flaky Pastry Recipe bonus

I recently discovered the magic that is quiche. It all started when I searched Pinterest for recipes involving eggs and spinach. I followed a pin to a quiche recipe assuming it was going to be way too much work to whip up. Especially since I only had an hour before my husband got home from work. #procrastinationqueen  

But when I read through the instructions I couldn't believe how simple it was! I set me mind to it, and dinner was ready in no time! I didn't have all of the ingredients the recipe I found called for, so I decided to make up my very own. Risky business for a recipe you've never made before, but man, was it worth it! 

PLUS, I used my mom's infamous rich and flaky pie crust recipe so I'm sharing that with you as well. You're welcome. 

I was so nervous when we sat down to eat. Matthew took one bite and I knew that he absolutely loved it! Turner wouldn't touch it with a ten foot pole, but I didn't even care because that meant even more for me. Seriously though. Quiche makes me want to eat everything in pie form. I think pot pies might be in my future. 

Anyway, scroll below for the recipe and let me know what you like in your quiche!

xo, Cheree

Copy Cat Recipe || Olive Garden's Zuppa Toscana Soup
CopyCatOliveGarnZuppaToscanaSoup

Okay. Matthew came up with the genius idea to try and make Zuppa Toscana Soup that we LOVE at Olive Garden. Boy, am I glad he did. 

I found a copy cat recipe online and tweaked it to be my own. I thought it turned out to be EXACT in flavor! Here is how I made it!

COPY CAT: ZUPPA TOSCANA SOUP RECIPE

INGREDIENTS:

1 lb. ground turkey, seasoned like Italian sausage (seasoning recipe below)

4 or 5 large russet potatoes cut in half, and then in 1/4 inch slices. (do not peel)

1/2 medium onion, chopped

1 package bacon, baked and crumbled

2 tsp minced garlic

2 cups chopped kale

3 1/2 cups chicken broth (or 2 - 14.5 oz. cans)

1 quart water

1 cup evaporated milk (instead of heavy whipping cream)

SEASONING:

1 tsp black pepper

1 1/2 tsp dried Italian seasoning

1 tsp garlic powder

1/8 tsp red pepper flakes

1 tsp dried fennel seeds 

DIRECTIONS:

1.  Preheat oven to 400 degrees Farenhiet. 

2.  Line a baking sheet with heavy duty aluminum foil and lay out bacon in a single layer on foil. Bake in preheated oven for 12-17 minutes or until crispy.  The crispier the better, since it will be sitting in a broth.

3.  Add ground turkey and Seasoning in a non stick pan and cook until brown. Set aside.

4.  Combine potatoes, onions, chicken broth and water in a large pot and cook on medium heat until potatoes are done. 

5.  Add turkey, bacon, salt and pepper to taste and let that simmer for 10 more minutes. 

6.  Turn the heat down to low and add your chopped kale and evaporated milk. Heat, serve, and ENJOY! 

I hope you love it as much as we did! It made enough that my husband and I could eat the leftovers all week long! Next time I think I'll be making some breadsticks to go along with it. Let me know what you think!

Lots of love!