Mini-Cinis (Cinnamon Rolls)

I had forgotten all about this recipe that I found in Southern Living years ago.  Meant to make them while the kids were here for New Years but with all the food we had in the house, I didn’t.  Forgot too, how very easy they are to make … apparently too easy cause I made a half a recipe last night and by hmmmmm … about an hour ago they are all gone … I’m embarrassed to say … I ate every last one of them!  So much for the FIVE pounds I lost between Thanksgiving and Christmas and have managed (thus far) to keep off!  Like I said … too easy to make LOL

Anyway, this is the recipe as I found it in Southern Living … I quadruple the Icing cause I like lots of it on mine and believe me … its not too much!  For my ‘half recipe’ last night though I only doubled the Icing.  The italicized wording is MY own added hints.

NOTE: Pictures are of a half recipe, except for the Icing, I doubled that.

Mini-Cinis (Cinnamon Rolls)

Makes 2 Dozen

2 (8 oz) cans Refrigerated Crescent Rolls

6 Tbsp Butter, softened

1/3 cup Brown Sugar, firmly packed

¼  cup Pecans, finely chopped (optional)

1 Tbsp Sugar

1 tsp Ground Cinnamon

Icing

2/3 cup Powdered Sugar

1 Tbsp Milk or Half-n-Half

1/4 tsp Vanilla Extract

1/8 tsp Salt

Unroll crescent rolls and press diagonal perforations to seal so you end up with two rectangles.  Lay out on flat surface (I place mine on Parchment Paper to keep it from sticking to my granite countertop) and lightly roll it with a rolling pin. 

Stir together butter and next four ingredients.  Spread mixture evenly over one side of each rectangle.  Roll up jellyroll fashion.  Cut into 1 inch thick slices, using a serrated knife.  Place rolls 1/4 inch apart into 2 (8 inch) greased cakepans.  Bake at 375° for 15-18 minutes or until golden brown.  Watch them because my oven cooks them in like 12 minutes.  Cool 5-10 minutes. 

Stir together powdered sugar and remaining ingredients.  Drizzle over warm rolls. 

Helpful Hint: To make slicing easier, place unbaked rolls on baking sheet and freeze 10-15 minutes. 

Banana Puddin'

Yep there’s lots of Banana Puddin’ recipes out there but here’s one more that is definitely worth a try … plus it’s an easy one and I wouldn’t be adding it to my blog if it wasn’t delicious.  I shared some once with a neighbor and her children and they loved it … it is pretty darn good if I must say so myself.  It’s not my recipe though … I got this one from one of my nieces though her recipe calls for Pepperidge Farm Chessman cookies which are good but I prefer Nilla Wafers. 

Banana Puddin’

6-8 Bananas, sliced

1 box Instant Vanilla Pudding

Milk (to make pudding as directed on box)

8 oz Cream Cheese, softened

1 can Sweetened Condensed Milk

1 sm Cool Whip*

1 box Nilla Wafers

Layer bottom of pan with Nilla Wafers and cover wafers with lots of banana slices.  Prepare pudding as directed on box.  Blend pudding, cream cheese and condensed milk.  Fold in Cool Whip.

Begin layering pudding mixture with bananas … when you reach the last layer add more Nilla Wafers on top.

*Note to self: Cool Whip contains hydrogenated oil … next time take the time to make your own whipped cream … its easy and even more tasty.

Tuscan Style Cannellini Beans with Sage

This recipe comes from an Italian cookbook, which was originally printed in 1950 (in Italian) and written by an Italian lady well known in Italy for sharing and publishing authentic Italian recipes ~ a gift from Scott’s grandmother many years ago.  I’ve had great success with every recipe I’ve tried from this cookbook!  I’m one who doesn’t hesitate to make notes and such in my cookbooks … which used to make my Mama cringe … Mama just didn’t believe in writing in a book!!  Once I’ve tried a recipe in a cookbook, I will put a red star beside it if it’s a winner, X it out (usually with a marker lol) if it’s a loser and sometimes even adjust the recipe to improve it.  Before I started doing that I’d forget if it was a recipe I had tried and sometimes use the same lousy recipe twice … ugh!  But anyway … so far this cookbook has had nothing but winner recipes.

Tuscan Style Cannellini Beans with Sage

2-3 cans Cannellini Beans, drained

2 Tblsps Extra Virgin Olive Oil

½-1 tsp Sage*

2 cloves Garlic, sliced

1 can Diced Tomatoes, drained

Sea Salt and Fresh Pepper to taste

*I use fresh Sage ~ about 8-12 leaves (or more, depending on size), leaving them whole.  Here’s a hint ~ if you rub the Sage leaves in your hands before adding to the Beans it releases the oils and therefore the flavor.

  

Place all ingredients in a pan.  Bring to a low boil, reduce heat and simmer for 30 minutes.

Do not overcook and do not let them dry out … I usually reserve the juices off the Beans and Tomatoes for this reason and sometimes add a bit back to the Beans.