Our weekend starts out with homemade cinnamon rolls for breakfast and sirloin beef tips served with a spinach salad for dinner. All of these recipes called for something I didn’t expect so I was really surprised when I loved them so much. My family ate every bite of everything too, so that is a good sign! Each was relatively easy and easy to clean up!
Recipes below, hope you like them,
Cinnamon Rolls: (I am going to explain the kneading process for those who may not have had this awesome experience before. It was not in the recipe.)
4 cups self-rising flour
1 package fast acting yeast
1 cup warm water
1 Cp. yogurt (I chose to use vanilla because it just felt right. 🙂 )
1 cup sugar
1.4 cup cinnamon
1/4 cup brown sugar
1 tsp. vanilla
1/2 Cp. butter
1 tsp. salt
In a bowl, stir gently and dissolve yeast in the warm water and set aside for about 5 mins.
To yeast mixture add one cup of flour at a time. I used the paddle on my mixer but you could do this by hand. Mix in remaining flour until dough is easy to handle. Knead dough on a lightly floured surface for 5 to 10 minutes. (This is SO fun and relaxing!) Place in well-greased bowl, cover and let rise until doubled in size, usually 1 hour. If the dough won’t rise in your house, but a large container of boiled water in the oven with your dough and leave them both in there. It will help it rise.
When you are ready to roll out the dough, In a large bowl mix yogurt, sugars, melted butter, vanilla, salt.
Take your dough out of the bowl, put onto a floured surface and punch it down. Knead for only a couple of minutes and then roll it out until you get it to stop shrinking back up- at about 1/8-1/4 of an inch of dough. Try to do it in as much of a rectangle as you can- Long and wide.
Spread the sugar mixture over the entire dough. Begin to roll up from the long side until you have a long tube of dough. Slice rolls with a non-serrated knife about 2 inches wide.
Carefully place in a lightly greased round pan. This recipe made a ton of dough so you can decide to make the entire batch or freeze half for later.
Bake 30 mins at 350 degrees.
1 1/2 Cps. powder sugar (which I learned you can make by blending sugar in your Vitamix or pro-level blender- who knew!?)
1 package cream-cheese – softened or room temp
1/2 Cp. milk
1 tsp. vanilla
Mix all of these in a bowl and spread on hot rolls when they are ready to serve!
Now for dinner! Sirloin Tips and Spinach Salad:
4 Cps. beef – cut into stew size pieces (I did 1 inch X 1 inch)
2 TBS. vinegar (I used apple-cider-recipe didn’t state a type)
3 garlic cloves chopped (I used the jarred kind)
2-3 bay leaves
3 whole cloves
1 Cp. small boiler onions (peeled with ends removed)
1 Lrg. can of tomatoes
1 Cp. of Sherry Wine
Salt & Pepper to taste
Put everything into a dutch oven, stir and bring to a boil. Once it reaches a boil, cover and turn to a simmer for an hour. (I opened my lid and kept it on for another 20 mins to cook down the sherry but that it just personal taste.)
Serve over wide noodles cooked in salted water.
We served this amazing dish with the Spinach Salad recipe:
Mix together in a blender:
1/23 Cp. oil (not olive- it’s too strong)
1 TBLS. catsup/ketchup -for you young people 🙂
1/2 tsp. Worchestershire Sauce
3 TBLS. sugar
2 TBLS. cider vinegar
3-4 green onions –
Blend and then chill until ready to use.
Boil and chop 2-3 boiled eggs, fry and crumble 4-6 pieces of bacon, sliced mushrooms (we omitted because we don’t like them). Toss together and pour dressing over the salad. Toss and serve. Voila!
Sorry- I don’t have any pics of the salad because we literally ate every bite of it before I remembered to take pics! It was that good!