I made these easy cinnamon rolls this past week and they turned out really well. They are as the recipe says, easy to make. I prefer to eat them while they are still warm, but they certainly are good at room temperature too.
I found this recipe for creamy parmesan orzo in an old Taste of Home magazine and tried it, too. I really enjoyed it with a piece of baked chicken, but it is also good on its own. It only takes a few minutes to make and is rich and creamy. I didn’t have any basil on hand, so I used some of my homemade Italian seasoning.
This recipe for Bailey’s creamy fudge was sent to me by Steve and Jennifer Mark. It is a microwave recipe and is delicious. Be sure to refrigerate it for a couple of hours before cutting it.
I had a request for the appetizer grape meatball recipe that I shared a couple of Christmases ago. I have made it several times and always just use frozen meatballs with good results. I have made it with salsa in place of chili sauce and it was still delicious.
Easy Cinnamon Buns
- 1 can refrigerated crescent rolls
- 1 Tbsp. melted butter
- 1 tsp. cinnamon
- 2 Tbsp. white sugar
- Couple of drops of vanilla
- ½ cup icing sugar
- 1 ½ tsp. milk
Preheat oven to 375. Unroll crescent rolls and press perforations together well. Brush melted butter completely over the top.
Mix cinnamon and sugar together and sprinkle over the buttered base. Roll up from the long side, pressing any perforations that separate.
Cut into 8 pieces and place evenly apart in a greased 9-inch round baking pan. Press each one down slightly. Let rise for 20 minutes.
Bake for 15 minutes until golden. Cool for a few minutes and then put onto a wire rack over a baking sheet.
Mix icing sugar, vanilla, and milk together and drizzle over the buns.
Creamy Parmesan Orzo
- 1 cup orzo
- 2 Tbsp. butter
- 2 cups chicken broth
- ½ cup grated Parmesan cheese
- 2 Tbsp. chopped fresh basil or 1 Tbsp. Italian seasoning
- Salt and pepper to taste
In saucepan melt the butter over medium heat. Add the orzo and cook, stirring often until lightly toasted.
Add the broth and cover, cooking for 15 minutes or until liquid is absorbed. Stir in parmesan and spices.
Continue stirring until cheese has melted. Serve immediately.
Bailey’s Creamy Fudge
- 2 cups chocolate chips
- ½ cup sweetened condensed milk
- ½ cup Bailey’s Irish Cream
- 1 tsp. vanilla
Line a pan with parchment paper. Put the chocolate chips and condensed milk into a microwave safe bowl. Heat for 30 seconds at a time, stirring between each. Heat for a total of 1 to 1 ½ minutes. Stir until the chocolate chips are completely melted and the mixture is thick.
Add the Irish cream and vanilla. It will be thick and lumpy at first but will soon become pourable.
Spread into the prepared pan and chill for 2 hours. Remove from pan and cut into pieces.
Appetizer Grape Meatballs
- 1 lb. fresh or frozen meatballs
- 1 ½ cups chili sauce
- 1 ½ cups grape jelly
Stir the chili sauce and grape jelly together well in a Crockpot. If using fresh meatballs sear to brown them in a skillet. Add the meatballs and stir gently to completely coat them. Cover and cook on low for 4 hours.
HINT: When making cookies and the recipe calls for making a log and cutting – after preparing the dough, wrap it tightly in plastic wrap and then slit a paper towel cardboard roll down one side and gently form it around the log. Roll it on a flat surface to make it even. Freeze it, turning occasionally so it doesn’t have a flat side. This also works if it requires refrigeration but not freezing.
FOOD FOR THOUGHT: No one person can change the world, but together we can all make it a better place!
