Foodie Fest

Bread Pudding

2008-02-09T12:40:00.000-06:00

Ok, I've been seriously negligent on this blog! Here's a great recipe I made during our recent snow day. It's an easy & wonderful comfort food.
Bread Pudding
Originally from www.simplyrecipes.com

1 loaf French bread, cut into 1-inch squares (1 used 2 baguettes. Should be 6-7 cups cubes)
1 quart (4 cups) milk
3 eggs, lightly beaten
2 cups sugar (I used 1 each white & brown)
2 tsp. vanilla
1 cup raisins (soaked overnight in small amount rum)
1/4 tsp. allspice (I used freshly grated nutmeg)
1/2 tsp. cinnamon
cooking spray (original recipe called for 3 T. butter but this is healthier)

Preheat oven to 350 degrees. Soak the bread cubes in milk in large mixing bowl. Crush with hands or spoon until well-mixed & all the milk is absorbed.

In a separate bowl, beat eggs, sugar, vanilla, & spices together. Gently stir into the bread mixture, and stir in drained raisins.

Spray bottom of 9x13 pan. Pour in bread mixture and bake at 350 degrees for 35-45 minutes. Edges should be slightly brown. Recipe may also be made in individual dishes.

Serve warm. Good for dessert, a snack, or even breakfast!

Summer's not over!

2007-09-17T15:37:00.000-05:00

Ok, so I was on hiatus here all summer. But that doesn't mean we didn't make some great summer recipes. Try this easy and refreshing lemonade! Nothing beats the real thing!

Lemonade
Recipe from Paula Deen, Food Network

2 cups sugar

1 cup hot water

2 cups fresh lemon juice

1 gallon cold water

1 lemon, sliced

In a 1-gallon container, place sugar & hot water, and stir until sugar dissolves (can do this step in a saucepan over low heat instead). Add lemon juice and colder water to render 1 gallon. Stir until well mixed. Serve over ice with lemon slices.

Funky hummus

2007-05-14T21:46:00.000-05:00

Nate made a great hummus dip--not even with a recipe, just a suggestion from an Alton Brown kitchen gear book. It's mighty tasty!

1 can garbanzo beans/chickpeas, drained

handful of fresh parsley

pinch of salt

spoonful of peanut butter

squeeze of lemon

Just blend up in the food processor until smooth. Great on chips or pitas!

Creamy Pesto Chicken & Pasta

2007-03-20T21:18:00.000-05:00

Creamy Pesto Chicken & Pasta
Fast and flavorful! Great for the weeknight rush.

3 c. uncooked bowtie pasta (I used whole-grain rotini)

1 lb. boneless chicken breasts, cut in chunks

1 can cream of chicken soup

1/2 cup prepared pesto sauce (homemade is best, but there are several good brands out there)

1/2 cup milk

Cook pasta & brown chicken. To chicken, add soup, pesto, & milk. Bring to a boil. Cook over low heat 5-10 minutes. Serve over pasta. Add grated Parmesan if desired.

Creamy Veggie Soup

2007-03-03T09:41:00.000-06:00

Creamy Veggie Soup
A creamy & hearty soup that's pretty healthy too. Add diced cooked chicken toward the end if you want.

2 1/2 cups skim milk

1 small onion, chopped (I didn't have any so used 1 T. dried)

1 14-oz. can reduced sodium chicken broth

1 large or 2-3 small potatoes, peeled & cut into 1/2-inch cubes

1 1/2 cups chopped carrots

2 cups broccoli florets or fresh cut green beans (I didn't have any, added 1 cup or so of chopped celery

1/2 tsp. salt

1/4 tsp. pepper

1/4 cup flour

Saute onion in a small amount of olive oil. Add broth, potato, & carrots (and celery if using) and bring to a boil. Reduce heat & simmer uncovered 5-10 minutes.

Add broccoli or green beans, salt & pepper, and cook 5 minutes. In a separate bowl, gradually mix together flour and milk. Add mixture to soup. Bring to a simmer. Simmer uncovered until vegetables are tender and soup has thickened. Serve with grated cheddar.

Wicked Garlic Dip

2007-02-24T15:51:00.000-06:00

Wicked Garlic Dip
From Moosewood Cookbook by Mollie Katzen.
Anything that has "wicked" and "garlic" in the name is good for me! This is so fast and easy.

3 medium potatoes, peeled & diced

3 medium cloves garlic, peeled

1/3 cup mayonnaise

1/2 tsp. salt

Boil the potatoes until very soft, about 15 minutes. Drin well. Transfer to food processor with steel blade. Add remaining ingredients. Whip until very smooth. Cover tightly and chill. Serve with crackers, vegetables, or pita wedges. Also great as a sandwich spread.

Chicken Pot Pie

2007-02-18T14:24:00.000-06:00

Chicken Pot Pie
After having Shepard's Pie at Frank O'Dowd's, I was wanting more comfort food. This recipe was just the thing. Recipe makes 1 large pot pie or 2-3 individual ones.
Originally from Robin Miller (Food Network).

2 tsp. olive oil

1 cup chopped onion

4 boneless chicken breat halves, cut into 1-inch cubes

2 T. flour

1 tsp. dried thyme

1/2 tsp. salt

1/4 tsp each pepper and paprika

2 carrots, peeled & chopped

2 celery stalks, chopped

3 medium red potatios, scrubbed & cut into 1-inch cubes

1 (14.5oz.) can crushed tomatoes (I used diced)

1 cup reduced-sodium chicken broth

1/4 cup white wine

1 tsp. Dijon mustard

1/2 cup frozen corn (I forgot to put this in but it was great anyway!)

9-inch refrigerated pie crust

1 egg, lightly beaten

inside

Cauliflower-Cheese Soup

2007-01-28T21:33:00.000-06:00

Cauliflower-Cheese Soup
From Moosewood Cookbook by Mollie Katzen (all vegetarian & some vegan recipes)
A soup filling enough for a main dish. Good with a crusty bread and maybe a salad.

1 medium-large potato, peeled & diced

1 large cauliflower, cut or broken into florets (reserve 2 cups florets)

1 medium carrot, peeled & chopped

3 medium cloves garlic, peeled

1 1/2 cups chopped onion

1 1/2 tsp. salt

4 cups water

2 cups grated cheddar

3/4 cup milk

1 tsp. dill (I was out so used oregano for fun--good!)

1/2 tsp. caraway seeds, opt.

freshly ground black pepper, to taste

Place potato, cauliflower (except 2 c. reserved), carrot, garlic, onion, salt, and water in large saucepan. Bring to boiil, then simmer until all vegetables are very tender. Cool slightly. Puree in batches in blender or food processor until smooth. Transfer to large soup pot.

Steam reserved cauliflower until just tender. Add to puree along with remaining ingredients. Heat gently. Serve topped with extra cheese.

Potato and Leek Soup

2007-01-15T09:56:00.000-06:00

Potato and Leek Soup
Never tried leeks? We hadn't either--this is a good way to start. Great soup for winter, and a forgiving recipe too.
Originally from Food Network Kitchens.

1/2 cup unsalted butter

1 onion, thinly sliced

3 leeks, white part only, well rinsed and thinly sliced

6 cloves garlic, minced

1/2 cup dry white vermouth (we used white wine)

1 1/4 lb. waxy potatoes, peeled & quartered (about 8)

7 cups water

2 T plus 1 tsp. salt

3 springs fresh parsley (we used about 1 tsp. dried)

3 sprigs fresh thyme (dried to taste worked fine here too)

1 bay leaf

1/2 cup heavy cream (we used skim milk for a lighter soup)

1 T. lemon juice

black pepper

2 T. thinly sliced fresh chives, opt.

To prepare leeks, cut off green. Thoroughly wash the white bulb, making sure to get water between the layers. Thinly slice as you would an onion.

Set aside 2 T butter in the refrigerator. Heat the remaining butter in a large soup pot over medium heat. Add the onion, leeks, and garlic, and cook covered, stirring occasionally until soft, about 12 minutes. Raise the heat to high, pour in the vermouth or wine, and cook uncovered until almost dry, about 4 minutes.

Add the potatoes, water, and salt. Add herbs. Bring to a boil, lower the heat, and simmer covered until the potatoes are very tender, about 20 minutes. Remove from heat and allow to cool somewhat.

Remove sprigs of herbs if using fresh. Puree soup with an immersion blender or use a blender to puree in batches. Return to the pot and reheat.

Whisk in reseved butter, cream or milk, and lemon juice. Season with pepper to taste. Garnish with chives if desired and serve hot.

Marbled Brownies

2007-01-14T21:23:00.000-06:00

Marbled Brownies
These homemade brownies were a big hit when I brought them to work. They're so easy too!
Published in: Cookies, Brownies, Muffins, and More by Anne Egan (2000).

5 squares (1 oz. each) unsweetened chocolate

3/4 cup butter

1 3/4 cups sugar

3 eggs

1 Tablespoon vanilla (Penzey's is the only way to go!)

1 cup plus 1 Tablespoon unbleached all-purpose flour

8 oz. cream cheese, at room temperature

1 egg yolk

Preheat the oven to 375 degrees. Grease an 8X8 pan (I think mine is 9x9 and it worked too). Place the chocolate and butter in a microwave-safe bowl. Microwave on high 2-4 minutes, or until butter is melted. Remove and stir to melt the chocolate.

Stir in 1 1/2 cups sugar until well-blended. Add the 3 whole eggs, one at a time. Blend well. Stir in the vanilla and 1 cup of the flour. Spread mixture into prepared pan.

In a small bowl with an electric mixer on low speed, beat the cream cheese, egg yolk, remaining 1/4 cup sugar, and remaining 1 T. flour until creamy, about 3 minutes. Pour on top of chocolate mixture in pan. Use a knife to swirl. Bake for 40 minutes, or until toothpick inserted in center comes out clean. Cool in pan on a rack.

Easy Buttermilk Pancake Mix

2007-01-14T09:49:00.000-06:00

Easy Buttermilk Pancake Mix
Why buy pancake mix when you can make it quickly & easily?
Recipe from Alton Brown's Good Eats.

6 cups all-purpose flour

1 1/2 teaspoons baking soda

3 Tablespoons baking powder

1 Tablespoon salt

2 Tablespoons sugar

Combine in a lidded container and shake to mix. Use within 3 months.

To make pancakes:

2 eggs, separated

2 cups buttermilk

4 Tablespoons melted butter, slightly cooled

2 cups pancake mix, above

butter or nonstick spray

Heat griddle or pan to 350 degrees. Whisk together egg whites and buttermilk in a small bowl. In another bowl, whisk the egg yolks with the melted butter. Combine the 2 mixtures in a large bowl. Pour over pancake mix and mix just enough to bring together. Batter will be lumpy.

Lightly butter or spray the griddle. Ladle batter for pancakes. When bubbles begin to set around the edges, flip pancakes. Cook 2-3 more minutes.

Makes approx. 12 pancakes.

Sausage, Peppers, & Onions

2007-01-08T19:58:00.000-06:00

If you saw the state of my kitchen, you'd know why I haven't posted in a while! I'm in the middle of a messy job stripping ugly wallpaper in the new house. It will be a relief when it's done! And hopefully an inspiration for lots of, as they say, "Good Eats."

Recipe from Everyday Italian episode #EI0801
Sausage, Peppers, & Onions
Sounds like a great combination, huh? It is. And easy too. We even made this in the midst of our disarray.

1/4 c. olive oil

1 lb. sweet or hot Italian sausage

2 red bell peppers, sliced

2 yellow onions, sliced

1 tsp. kosher salt

1 tsp. freshly ground black pepper

1/2 tsp. dried oregano

1/2 cup chopped fresh basil (I used about 1 tsp. dried and it was fine.)

4 garlic cloves, chopped

2 T. tomato paste

1 cup Marsala wine (I bet any red wine would do...)

1 can (15oz.) diced tomatoes

1/4 tsp. red pepper flakes

Italian rolls, optional

Heat the oil in a heavy large skillet over medium heat. Add the sausages and cook until brown on both sides, about 7-10 min. Will still be pink in the middle. Remove from pan and drain.

Keeping pan over medium heat, add peppers, onions, salt, and pepper. Cook until golden brown, about 5 min. Add oregano, basil, and garlic, and cook 2 more min.

Add tomato paste & stir. Add wine, tomatoes, and pepper flakes. Combine & bring to a simmer, scraping bottom of pan occasionally.

Cut sausages into 4-6 pieces each. Add back to pan & stir. Cook until sauce has thickened, about 20 min. Serve in bowls or over crusty Italian rolls (I put mine under the broiler for a few seconds). Also good over rice.

Serves 4.

more apples!

2006-10-20T17:01:00.000-05:00

The best cook in our household (hint: not AM) made a fantastic apple crisp with apples from Czipar's. We used Jona-Golds.

Apple Crisp

1/4 peck apples, peeled & sliced (about 1/2 of a bag)

3/4 cup sugar

1/2 tsp. salt

1 Tbsp. flour

1/2 tsp. cinnamon

1 cup brown sugar

1 cup oatmeal

1/2 tsp. baking powder

1 cup flour

1/4 tsp. baking soda

1/2 cup butter

Spray 9x13" pan. Fill 1/2 full with peeled & sliced apples. Mix next 4 ingredients and sprinkle evenly on top. Mix topping ingredients (we used food processor but this isn't necessary), and put on top. Sprinkle with additional cinnamon. Bake 1 hour at 350 degrees.

Potato Soup

2006-10-15T21:09:00.000-05:00

Potato Soup
Crockpot optional. A great easy fall soup.

8 potatoes, peeled & chopped

2 medium onions, chopped

2 tbsp margarine or butter

2 large (or 4 small) chicken buollion cubes

2 tbsp dried parsley flakes

6 cup water

2 cups milk

1/2 cup flour, mixed w/ water

Put first 6 ingredients in crockpot and cook all day. OR put in stockpot and boil for approx. 20 minutes, or until potatoes are very tender. Add milk and flour mixture. Heat through, stirring often. Serve when thickened.

Beefy Manly Chili

2006-10-15T20:59:00.000-05:00

Beefy Manly Chili
I call it that because I tricked Nate with this one. It really uses ground turkey, but you can't tell. I got the recipe from a friend in the volunteer corps back in the day.

Brown together:

1 lb. ground turkey

1 onion, chopped

1 green pepper, chopped

2 cloves garlic, minced

Then add:

1 1/2 tsp. chili powder

1/2 tsp. salt

1/2 tsp. cumen

cayenne to taste

1/4 cup salsa

4 oz. diced green chilies

2 (28 oz) cans diced tomatoes

2 cans black beans

Heat through. Very easy to do for a crowd. Good with cheese & crackers, cornbread, or tortilla chips.

An apple a day...

2006-10-01T14:09:00.000-05:00

Now's the time to try all those recipes with apples! On the recommendation of a farmers market vendor, we got some Cortland apples, which he said were good for applesauce. Here's an easy recipe for homemade applesauce! Besides being really tasty, it makes the house smell great.
Homemade Crockpot Applesauce
8-10 apples, peeled and diced (we cut in approx. 1/2" chunks)
1/2 to 1 cup sugar (I used 1/2 c. white sugar and 1/2 cup brown)
1/2 cup water
1 tsp. ground cinnamon

Mix together in crockpot and cook on low 6-8 hours. If you like smooth applesauce, you can put it in the blender, but I like mine a little chunky.

I love cheese!

2006-09-18T18:17:00.000-05:00

Cheese Days in Monroe, WI is only held every 2 years. We were excited that 2006 is one of those years. The highlight: the Cheese Hut, which is a big tent full of cheese vendors from around the area. Noting the sign "Form no lines," you enter, get a toothpick, and start sampling! We had everything from a 12-year aged cheddar (which had more tang than any feta), to pesto cheeses and even limburger. Food festivals are so great!

Jambalaya & corn bread

2006-09-04T19:09:00.000-05:00

Jambalaya
A simple & satisfying supper--this is a Hansen family favorite. I think my mom got the recipe from a woman from Louisiana. I usually make it with chicken & sausage.

2-4 boneless chicken breasts, cut in chunks

1 lb. shrimp (opt.)

1/2 c. sausage (opt.) (I use spicy andouille or Italian sausage, cut in chunks.)

2 small cans tomato paste

1 celery stalk

1 T. cayenne pepper (This is spicy. I use 1 tsp. and let people season their own.)

4 cans chicken broth (I use low-sodium.)

1-2 cups water

green onions, chopped (opt.)

1/2 cup chopped green pepper, or use combination of red & green

1 1/2 cups uncooked white rice

1 tsp. parsley flakes

1 tsp. dried thyme

In large pot, brown chicken & sausage. Add remaining ingredients & mix. Bring to a boil, then reduce heat & simmer approx. 20 minutes or until rice is cooked. Stir often. Serve w/ corn bread. Makes enough for 8-10 people.

Homemade Corn Bread
I went to make corn bread today & realized I didn't have any Jiffy mix! So I grabbed the yellow corn meal carton and was thankful there was a recipe. It was nearly as easy as the mix, and just as tasty. No more Jiffy for me!

1 1/4 cup flour

3/4 cup corn meal

1/4 cup sugar

2 tsp. baking powder

1/2 tsp. salt

1 cup skim milk

1/4 cup vegetable oil

1 egg, beaten

Heat oven to 400 degrees. Spray 8- or 9-inch square pan with cooking spray. Combine dry ingredients. Site in milk, oil, and egg, mixing until just moistened. Pour into prepared pan. Bake 20-25 minutes, or until light golden brown and toothpick comes out clean.

Hot dog

2006-08-14T21:19:00.000-05:00

(The following represents the opinions of just one member of the Gruber family.)
Hot dogs are not really meat. Everyone knows that. They just aren't fit for human consumption. BUT what about ballpark hot dogs--Dome Dogs in Mpls. to be specific? Yes, I really did try one, just one bite. There is proof. And (drum roll please) it was pretty tasty.

Buffalo Wild Wings and more

2006-08-14T20:59:00.000-05:00

I read in the paper a few days ago that Dubuque will be getting a Buffalo Wild Wings soon! Yes, it's a chain, but we like it, having been to one in Flagstaff, AZ and one in Cedar Rapids. The wings are pretty good and there are lots of different sauce choices. The boneless wings are more meat & less hassle to some (AM), but others (Nate) consider them not really wings...

In the same suburbia building in western Dubuque, we'll also be getting a Joey's Seafood restaurant. We'd never heard of it but are looking forward to trying it. Too bad for all those holding out for a Red Lobster in D-town.

Quick breads

2006-08-03T19:18:00.000-05:00

A friend requested a recipe today, so I'll include it here, along with another favorite. These are both so easy and good. And they freeze well.

Cinnamon Swirl Bread
I have no idea where I got this recipe, but I've made it for weekend guests several times, and it always gets rave reviews.

Mix together:

1 cup sugar

1 egg

1/2 cup oil

1 cup milk

1 tablespoon vinegar

1 tsp. baking soda

2 cups flour

1/2 tsp. salt

In a separate small bowl, mix together 1 tablespoon cinnamon and 1/2 cup sugar. Spray a loaf pan with cooking spray. Layer batter & cinnamon mixture, alternating until both are gone. Swirl with a knife, making sure to get all the way to the bottom. Bake at 350 degrees for 45-60 minutes, until a knife comes out clean.

Nana's Banana Bread
Believe it or not, this is from those recipe cards that come in the mail to entice you to buy more recipes. "Current resident" included mailroom employees back in the day...

5 tablespoons butter, softened

1/2 cup granulated sugar

1/2 cup brown sugar (recipe calls for light, I use dark)

1 large egg

2 egg whites

1 tsp. vanilla

1 1/2 cups mashed ripe bananas

1 3/4 cups flour

1 tsp. baking soda

1/2 tsp. salt

1/4 tsp. baking powder

1/2 cup heavy cream

1/3 cup chopped walnuts (opt.)

Beat butter in large bowl at medium speed until light & fluffy. Add both sugars & beat well. Add egg, egg whites, & vanilla and blend well. Add banana and beat on high speed 30 sec.

In separate bowl, combine flour, baking soda, salt, & baking powder. Add to butter mixture alternating with cream. Add walnuts if desired and mix well.

Pour into sprayed loaf pan. Bake at 350 degrees for about 1 hour 15 minutes, until knife comes out clean. Cool in pan 10 minutes, then remove to cool completely.

Dubuque is tasty!

2006-08-02T21:17:00.000-05:00

The 11th Annual Taste of Dubuque was a smashing success, and a great opportunity to become part of the city's food universe. The best thing we had: barbequed pork sandwich from Sugar Ray's BBQ. Very tasty, with a nice sauce--just the right mix of tang and spice.

Cheesecake

2006-07-27T19:33:00.000-05:00

Basic Cheesecake
Making cheesecake is surprisingly easy. I started making it after I found some springform pans on sale a few years ago. I don't remember where this recipe came from but it's a good one. Playing with combinations, like swirling in strawberry sauce before baking, can be fun.

1 1/4 c. graham cracker crumbs

1/4 c. sugar

1/3 c. butter, melted

24 oz. cream cheese, softened

14 oz. sweetened condensed milk

3 eggs

1/4 c. lemon juice

Preheat oven to 300 degrees. Combine crumbs, sugar, and melted butter. Press onto the bottom of a 9" springform pan. (I usually wrap foil around the bottom & sides before filling.) Beat cream cheese until fluffy. Gradually beat in milk until smooth. Add eggs & lemon juice. Pour batter over crust. Bake about 50 minutes, or until center is just set but still a little jiggly. Cheesecake can be a little tricky to judge--it looks a little underdone but if the top is starting to crack, it's overdone! Cool for several hours, then chill.

Taco Salads!

2006-07-27T19:29:00.000-05:00

We haven't been cooking much recently on account of birthday dinners out, but have you ever tried making taco salads at home? We used to get the shell kits when I was a kid and we did this tonight. So good for a summer dinner!

Pirate Fare, Cinnamon Rolls, & more

2006-07-09T16:50:00.000-05:00

Lots of recipes today, as we had a weekend full of great food. Homemade pizza Friday, pirate party Saturday, cinnamon rolls and pork salads with craisins & feta on Sunday. Whew. Here's the lowdown:

Pirate Stew
Adapted from Diana Rattray (about.com)

2 lbs. ground beef
1 green pepper, chopped
1 onion, chopped
3-4 ribs celery, chopped
2-3 carrots, chopped
3 cloves garlic, minced
1 can (16oz.) black beans, drained & rinsed
1 can (16oz.) corn, drained
1 can (16oz.) diced tomatoes, undrained
1/2 tsp. cinnamon
5-6 dashes Tabasco
salt & pepper to taste

Brown & drain beef. Mix with other ingredients in crockpot. Cook for 7-9 hours on low or 3-5 hours on high. Serve on rice.

Mom's Rum Cake from AllRecipes.com. This is very easy and got rave reviews! Make the day before.

1 (18.25 ounce) package yellow cake mix
1 (3.5 ounce) package instant vanilla pudding mix
4 eggs
1/2 cup water
1/2 cup vegetable oil
1/2 cup rum
1/2 cup chopped pecans
3 tablespoons butter
1/4 cup water
1 cup white sugar
1/2 cup rum

DIRECTIONS:
1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 10 inch tube pan. [I used a 9.5-inch round cake pan & it was just fine.]
2. Combine cake mix and pudding mix.
3. In another bowl beat eggs, water, oil and rum until frothy. Add cake mix/pudding mixture and beat until well mixed. Spread pecans evenly over the bottom of the prepared pan and pour batter over pecans.
4. Bake cake at 325 degrees F (165 degrees C) for 60 minutes or until a toothpick comes out dry when inserted in the center. Allow to cool in pan for 5 minutes and remove from pan. Place in serving dish immediately, right side up. (Pecans should be on the bottom)
5. To Make Glaze: During the last 15 to 20 minutes of baking time, combine butter or margarine, water and sugar in a sauce pan and bring to boil over high heat. Reduce heat to medium and boil rapidly until it's very thick and syrupy stirring very frequently. The syrup must be reduced quite a bit and very thick otherwise it will make the cake mushy. Remove from heat and add rum. While cake is still hot, poke holes all over top of cake with a toothpick and spoon glaze over top of cake. Allow cake to sit at room temperature for one day then refrigerate.

Cinnamon Rolls
These were from a Giada de Laurentiis recipe.

3 tablespoons butter, melted
1/3 cup hazelnuts, toasted and coarsely chopped (we used pecans instead)
1/4 cup packed dark brown sugar
2 tablespoons sugar
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 (1-pound) loaf purchased frozen white bread dough, thawed (we used Rhodes)
3/4 cup powdered sugar
3 tablespoons mascarpone cheese
1 tablespoon buttermilk

Brush 1 tablespoon of melted butter over the bottom and sides of an 8 by 8 by 2-inch baking dish. Mix the nuts, brown sugar, sugar, cinnamon, and cloves in a small bowl. Roll out the thawed dough on a lightly floured surface to a 12 by 9-inch rectangle. Brush 1 tablespoon of butter over the dough. Sprinkle the nut mixture over the dough, leaving a 1/2-inch border along the top and bottom sides. Starting at 1 long side, roll up the dough jelly-roll style, forming a log. Pinch the seam to seal. Cut the log into 9 equal pieces. Arrange the rolls, cut side down, in the prepared baking dish, spacing evenly. Cover the dish with plastic wrap. Let the rolls rise in a warm draft-free area until puffed, about 45 minutes.

Position the rack in the center of the oven and preheat to 325 degrees F.

Bake the cinnamon rolls uncovered until the tops are golden brown, about 25 minutes. Meanwhile, whisk the powdered sugar, mascarpone cheese, and buttermilk in a medium bowl until smooth and creamy.

Brush the remaining 1 tablespoon of butter over the baked cinnamon rolls and then drizzle the cheese mixture over top. Serve warm.

Pork Tenderloin Salad
I made this up and it turned out pretty well.
Cook a marinated pork loin as directed. We get these in the meat department and try various flavors. I used lemon-garlic today. They are very easy and bake in about 40 minutes. Let rest for about 5 minutes after cooking. Slice on a diagonal.

Plate spring mix greens with mandarin oranges, craisins, feta crumbles, and Italian or viniagrette dressing. Serve the pork on top. Easy & a great light summer meal.