Ingredients
10 NatureRaised Farms Chicken Drumsticks
salt and pepper
Chipotle Honey Barbecue Sauce
1/2 cup yellow onion, diced
4 Tbls unsalted butter
2 cloves garlic, minced
1 cup ketchup
1/2 cup brown sugar
1/4 cup apple-cider vinegar
1/2 cup orange juice
2 tsp Worcestershire sauce
1/2 cup honey
1-3 chipotle peppers in adobo sauce (depending on how spicy you want it)
28 oz can diced tomatoes
1 tsp chile powder
1 tsp cumin
1/2 tsp salt
1/2 tsp pepper
Instructions
Chipotle Honey Barbecue Sauce
Sweat the onions in butter until soft and translucent in a saucepan over medium heat
Add garlic and cook for 1-2 minutes.
Add remaining ingredients.
Let simmer for 60-75 minutes until sauce has thickened.
Puree with an immersion blender or let cool and puree in a food processor.
Sauce can be stored in the fridge for up to 30 days.
Chicken
Preheat grill or barbecue.
Dry chicken and season with salt and pepper.
Cook chicken on grill over low heat until internal temperature reaches 165 degrees.
Brush with sauce, cook for a minute, turn chicken.
Repeat 2-3 more times.
Remove chicken from grill and serve.

Ingredients

    • 10 NatureRaised Farms Chicken Drumsticks
    • salt and pepper
Chipotle Honey Barbecue Sauce
  • 1/2 cup yellow onion, diced
  • 4 Tbls unsalted butter
  • 2 cloves garlic, minced
  • 1 cup ketchup
  • 1/2 cup brown sugar
  • 1/4 cup apple-cider vinegar
  • 1/2 cup orange juice
  • 2 tsp Worcestershire sauce
  • 1/2 cup honey
  • 1-3 chipotle peppers in adobo sauce (depending on how spicy you want it)
  • 28 oz can diced tomatoes
  • 1 tsp chile powder
  • 1 tsp cumin
  • 1/2 tsp salt
  • 1/2 tsp pepper

Instructions

Chipotle Honey Barbecue Sauce
    1. Sweat the onions in butter until soft and translucent in a saucepan over medium heat
    2. Add garlic and cook for 1-2 minutes.
    3. Add remaining ingredients.
    4. Let simmer for 60-75 minutes until sauce has thickened.
    5. Puree with an immersion blender or let cool and puree in a food processor.
    6. Sauce can be stored in the fridge for up to 30 days.
Chicken
  1. Preheat grill or barbecue.
  2. Dry chicken and season with salt and pepper.
  3. Cook chicken on grill over low heat until internal temperature reaches 165 degrees.
  4. Brush with sauce, cook for a minute, turn chicken.
  5. Repeat 2-3 more times.
  6. Remove chicken from grill and serve.
Gruyere Bacon Mac and Cheese


Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


Yield 4 servings





Mac and cheese is always better when crisp bacon goodness is involved, especially in this easy stovetop, no-fuss 30 min dish from start to finish!


Ingredients
8 ounces elbow macaroni
6 slices Jones Dairy Farm Sliced Bacon, diced
2 1/2 cups heavy cream
2 cloves garlic, minced
1 tablespoon chopped fresh thyme leaves
1 1/4 cups shredded gruyere cheese
1/4 cup grated Parmesan
Kosher salt and freshly ground black pepper, to taste
Instructions
In large pot of boiling salted water, cook pasta according to package instructions; drain well and set aside.
Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.
In a medium saucepan, combine heavy cream, garlic and thyme over medium heat. Bring to a slight boil and reduce by half, about 4-5 minutes. Stir in cheeses, a handful at a time, until smooth, about 1-2 minutes; season with salt and pepper, to taste. Stir in pasta and bacon until well combined.
Serve immediately, garnished with bacon, if desired.
Gruyere Bacon Mac and Cheese

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Yield 4 servings

Mac and cheese is always better when crisp bacon goodness is involved, especially in this easy stovetop, no-fuss 30 min dish from start to finish!

Ingredients

  • 8 ounces elbow macaroni
  • 6 slices Jones Dairy Farm Sliced Bacon, diced
  • 2 1/2 cups heavy cream
  • 2 cloves garlic, minced
  • 1 tablespoon chopped fresh thyme leaves
  • 1 1/4 cups shredded gruyere cheese
  • 1/4 cup grated Parmesan
  • Kosher salt and freshly ground black pepper, to taste

Instructions

  • In large pot of boiling salted water, cook pasta according to package instructions; drain well and set aside.
  • Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.
  • In a medium saucepan, combine heavy cream, garlic and thyme over medium heat. Bring to a slight boil and reduce by half, about 4-5 minutes. Stir in cheeses, a handful at a time, until smooth, about 1-2 minutes; season with salt and pepper, to taste. Stir in pasta and bacon until well combined.
  • Serve immediately, garnished with bacon, if desired.

Bacon-Wrapped Potato Bites with Spicy Sour Cream Dipping Sauce
Makes about three dozen bites
1 pound small or medium red potatoes2 1/2 teaspoons salt, divided1 1/2 teaspoons minced fresh rosemary1 tablespoon olive oilFreshly ground pepper12 ounces to 1 pound thick-cut bacon1 cup (8 ounces) sour cream1-3 teaspoons hot sauceSalt and pepper
Preheat the oven to 400°F.
Wash and dry the potatoes. Chop them into 1-inch pieces, keeping the chunks roughly the same size even if they aren’t the exact same shape. Put the potatoes in a medium pot, cover with cold water, and bring to a boil. Season the water with 2 teaspoons of salt. Once the water begins to boil, cook the potatoes for 3 to 4 minutes, until you can stick a fork into them without too much resistance. You want the potatoes to be almost, but not fully, cooked through so they won’t fall apart during the next steps.
Drain the potatoes and put them in a large bowl. Add the rosemary, olive oil, 1/2 teaspoon salt, and a few grinds of pepper, and toss until the potatoes are evenly coated.
Cut the strips of bacon into thirds. Wrap each potato bite in a piece of bacon, securing it with a toothpick. Put the potatoes on a baking sheet lined with parchment paper or aluminum foil spaced an inch or two apart. You may need to cook the potatoes in two batches.
Cook the potatoes for 15 minutes, then flip each piece. Cook for another 15 to 20 minutes, until the bacon is cooked through and as crisp as you like it. Mix the sour cream and hot sauce in a small bowl. Season with salt and pepper. Pile the potato bites on a plate and serve alongside the dip.

Bacon-Wrapped Potato Bites with Spicy Sour Cream Dipping Sauce

Makes about three dozen bites

1 pound small or medium red potatoes
2 1/2 teaspoons salt, divided
1 1/2 teaspoons minced fresh rosemary
1 tablespoon olive oil
Freshly ground pepper
12 ounces to 1 pound thick-cut bacon
1 cup (8 ounces) sour cream
1-3 teaspoons hot sauce
Salt and pepper

Preheat the oven to 400°F.

Wash and dry the potatoes. Chop them into 1-inch pieces, keeping the chunks roughly the same size even if they aren’t the exact same shape. Put the potatoes in a medium pot, cover with cold water, and bring to a boil. Season the water with 2 teaspoons of salt. Once the water begins to boil, cook the potatoes for 3 to 4 minutes, until you can stick a fork into them without too much resistance. You want the potatoes to be almost, but not fully, cooked through so they won’t fall apart during the next steps.

Drain the potatoes and put them in a large bowl. Add the rosemary, olive oil, 1/2 teaspoon salt, and a few grinds of pepper, and toss until the potatoes are evenly coated.

Cut the strips of bacon into thirds. Wrap each potato bite in a piece of bacon, securing it with a toothpick. Put the potatoes on a baking sheet lined with parchment paper or aluminum foil spaced an inch or two apart. You may need to cook the potatoes in two batches.

Cook the potatoes for 15 minutes, then flip each piece. Cook for another 15 to 20 minutes, until the bacon is cooked through and as crisp as you like it. Mix the sour cream and hot sauce in a small bowl. Season with salt and pepper. Pile the potato bites on a plate and serve alongside the dip.

Apparently, I have posted 500 tasty posts!
Hope you guys are enjoying!

Apparently, I have posted 500 tasty posts!

Hope you guys are enjoying!

Crawfish Pasta and Cream Sauce
Summary: Try this New Orleans recipe for what is undoubtedly one of the most popular foods at Jazz Fest

Ingredients
1 pound linguine or fettucine
2 tablespoons olive oil
6 tablespoons unsalted butter
1 cup chopped yellow onions
2 tablespoons minced garlic
2 teaspoons Essence, recipe follows
1/2 teaspoon salt
1/4 teaspoon cayenne
1/4 cup dry white wine
2 cups heavy cream
1 tablespoon fresh lemon juice
1 pound crawfish tails
1/2 cup chopped green onions
1/2 cup chopped fresh parsley leaves
1 cup grated Parmesan


Instructions
Cook the pasta in a large pot of boiling salted water until al dente, about 8 minutes. Drain, reserving 1/4 cup of the cooking liquid. Return to the pot and toss with the olive oil and reserved cooking liquid. Cover to keep warm.
In a large saute pan or skillet, melt the butter over medium-high heat. Add the onions and cook, stirring, until soft, about 5 minutes. Add the garlic, Essence, salt, and cayenne, and cook, stirring, for 1 minute. Add the white wine and cook over high heat until nearly all evaporated. Add the cream lemon juice and cook, stirring occasionally, until slightly reduced. Add the crawfish tails and cook, stirring, to warm through. Add the onions and parsley and cook for 1 minute. Add the cooked pasta and toss to coat with the sauce. Cook until the pasta is warmed through, about 1 minute. Remove from the heat and add 1/2 cup of the cheese.
Turn out into a serving bowl and top with the remaining 1/2 cup of cheese. Serve.


Quick notes
Emeril’s ESSENCE Creole Seasoning (also referred to as Bayou Blast): 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Combine all ingredients thoroughly. Yield: 2/3 cup

Crawfish Pasta and Cream Sauce

Summary: Try this New Orleans recipe for what is undoubtedly one of the most popular foods at Jazz Fest

Ingredients

  • 1 pound linguine or fettucine
  • 2 tablespoons olive oil
  • 6 tablespoons unsalted butter
  • 1 cup chopped yellow onions
  • 2 tablespoons minced garlic
  • 2 teaspoons Essence, recipe follows
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne
  • 1/4 cup dry white wine
  • 2 cups heavy cream
  • 1 tablespoon fresh lemon juice
  • 1 pound crawfish tails
  • 1/2 cup chopped green onions
  • 1/2 cup chopped fresh parsley leaves
  • 1 cup grated Parmesan

Instructions

  1. Cook the pasta in a large pot of boiling salted water until al dente, about 8 minutes. Drain, reserving 1/4 cup of the cooking liquid. Return to the pot and toss with the olive oil and reserved cooking liquid. Cover to keep warm.
  2. In a large saute pan or skillet, melt the butter over medium-high heat. Add the onions and cook, stirring, until soft, about 5 minutes. Add the garlic, Essence, salt, and cayenne, and cook, stirring, for 1 minute. Add the white wine and cook over high heat until nearly all evaporated. Add the cream lemon juice and cook, stirring occasionally, until slightly reduced. Add the crawfish tails and cook, stirring, to warm through. Add the onions and parsley and cook for 1 minute. Add the cooked pasta and toss to coat with the sauce. Cook until the pasta is warmed through, about 1 minute. Remove from the heat and add 1/2 cup of the cheese.
  3. Turn out into a serving bowl and top with the remaining 1/2 cup of cheese. Serve.

Quick notes

Emeril’s ESSENCE Creole Seasoning (also referred to as Bayou Blast): 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Combine all ingredients thoroughly. Yield: 2/3 cup

Parmesan and Spinach Orzo


Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


Yield 4 servings





This creamy orzo dish is a wonderful side or light main dish, and it’s sure to be a hit with the entire family!


Ingredients
1 cup orzo pasta
2 tablespoons olive oil
2 cloves garlic, minced
1 onion, diced
1 tablespoon all-purpose flour
1 cup milk
1 1/2 cups spinach, roughly chopped
1/2 cup grated Parmesan cheese
Kosher salt and freshly ground black pepper, to taste
Instructions
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
Heat olive oil in a saucepan over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 3-4 minutes.
Add spinach and cook until wilted, about 2-3 minutes. Stir in Parmesan until melted, about 1 minute. Add orzo and gently toss to combine; season with salt and pepper, to taste.
Serve immediately.
Parmesan and Spinach Orzo

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Yield 4 servings

This creamy orzo dish is a wonderful side or light main dish, and it’s sure to be a hit with the entire family!

Ingredients

  • 1 cup orzo pasta
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 1 tablespoon all-purpose flour
  • 1 cup milk
  • 1 1/2 cups spinach, roughly chopped
  • 1/2 cup grated Parmesan cheese
  • Kosher salt and freshly ground black pepper, to taste

Instructions

  • In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  • Heat olive oil in a saucepan over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
  • Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 3-4 minutes.
  • Add spinach and cook until wilted, about 2-3 minutes. Stir in Parmesan until melted, about 1 minute. Add orzo and gently toss to combine; season with salt and pepper, to taste.
  • Serve immediately.
Creamy Tomato Tortellini Soup

Yield: Serves 6-8
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes


Creamy tomato soup with cheese tortellini! You will think this soup is made with heavy cream, but the secret is Greek yogurt! We love this simple soup!

Ingredients:

1 tablespoon olive oil 1/2 cup chopped onion 3 cloves garlic, minced 2 bay leaves Dash of crushed red pepper flakes 2 (28 oz) cans diced tomatoes 1 (32 oz) container vegetable broth 1/4 cup chopped fresh basil Salt and freshly ground black pepper, to taste 1/2 cup plain Greek yogurt 2 (9 oz) packages fresh or frozen cheese tortellini (we use Buitoni) Grated Parmesan cheese and fresh basil, for garnish, optional

Directions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and cook until tender, about 5 minutes. Stir in the bay leaves and crushed red pepper flakes.
2. Add the diced tomatoes and vegetable broth. Stir in fresh basil and season with salt and black pepper, to taste. Simmer on low for 15 minutes.
3. Remove the bay leaves from the pot. Use a hand immersion blender to blend the soup (or carefully transfer soup to a blender to blend and return to the pot). Stir in the Greek yogurt until well combined. Stir in the cheese tortellini and cook on medium-low until tortellini is cooked, about 7-8 minutes. Serve warm.

Creamy Tomato Tortellini Soup

Yield: Serves 6-8

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Creamy tomato soup with cheese tortellini! You will think this soup is made with heavy cream, but the secret is Greek yogurt! We love this simple soup!

Ingredients:

1 tablespoon olive oil
1/2 cup chopped onion
3 cloves garlic, minced
2 bay leaves
Dash of crushed red pepper flakes
2 (28 oz) cans diced tomatoes
1 (32 oz) container vegetable broth
1/4 cup chopped fresh basil
Salt and freshly ground black pepper, to taste
1/2 cup plain Greek yogurt
2 (9 oz) packages fresh or frozen cheese tortellini (we use Buitoni)
Grated Parmesan cheese and fresh basil, for garnish, optional

Directions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and cook until tender, about 5 minutes. Stir in the bay leaves and crushed red pepper flakes.

2. Add the diced tomatoes and vegetable broth. Stir in fresh basil and season with salt and black pepper, to taste. Simmer on low for 15 minutes.

3. Remove the bay leaves from the pot. Use a hand immersion blender to blend the soup (or carefully transfer soup to a blender to blend and return to the pot). Stir in the Greek yogurt until well combined. Stir in the cheese tortellini and cook on medium-low until tortellini is cooked, about 7-8 minutes. Serve warm.

Lobster Rolls with Lemon Vinaigrette and Garlic ButterServes 6Active time: 25 minStart to finish: 50 minSource: Gourmet magazine; July 2009
Ingredients:4 (1 1/4- to 1 1/2-lb) live lobsters3 tablespoons fresh lemon juice1/3 cup extra-virgin olive oil1/3 cup thinly sliced scallions1/4 cup finely chopped peeled celery1/4 cup celery leaves (I left these out)1/4 cup chopped flat-leaf parsley1/2 stick unsalted butter3 garlic cloves, smashed6 hot dog buns, preferably top-split

Accompaniment:lemon wedges

Directions:Prepare a gas grill for direct-heat cooking over medium-high heat. (I simply put the buns under the broiler in the oven….instead of using a grill.)

Plunge 2 lobsters headfirst into a large pot of salted boiling water and cook, partially covered, over medium-high heat 8 minutes (for 1 1/4-lb lobsters) to 9 minutes (for 1 1/2-lb lobsters) from time they enter water. Transfer with tongs to an ice bath and let stand until completely cooled. Return water to a boil and cook and cool remaining 2 lobsters. Remove meat from claws, joints, and tails. Save carcasses, shells, and any roe for another use (see “To Make Lobster Stock" and "To Make Lobster Oil”). Coarsely chop meat.

Whisk together lemon juice, oil, and 1/2 tsp salt in a large bowl. Whisk in scallions, celery, celery leaves, and parsley, then add lobster and gently toss. Season with salt.

Melt butter with garlic in a small saucepan over low heat, mashing garlic with a spoon.

Brush inside of buns with garlic butter. Grill, buttered side down, until golden, about 1 minute.Fill buns with lobster.

Cooks’ notes:Lobsters can be cooked 1 day ahead. Remove meat from shells and chill.Buns can be grilled in a lightly oiled hot 2-burner grill pan over medium heat or toasted in a 350ºF oven 5 to 7 minutes.

Lobster Rolls with Lemon Vinaigrette and Garlic Butter
Serves 6
Active time: 25 min
Start to finish: 50 min
Source: Gourmet magazine; July 2009

Ingredients:
4 (1 1/4- to 1 1/2-lb) live lobsters
3 tablespoons fresh lemon juice
1/3 cup extra-virgin olive oil
1/3 cup thinly sliced scallions
1/4 cup finely chopped peeled celery
1/4 cup celery leaves (I left these out)
1/4 cup chopped flat-leaf parsley
1/2 stick unsalted butter
3 garlic cloves, smashed
6 hot dog buns, preferably top-split
Accompaniment:
lemon wedges

Directions:
Prepare a gas grill for direct-heat cooking over medium-high heat. (I simply put the buns under the broiler in the oven….instead of using a grill.)

Plunge 2 lobsters headfirst into a large pot of salted boiling water and cook, partially covered, over medium-high heat 8 minutes (for 1 1/4-lb lobsters) to 9 minutes (for 1 1/2-lb lobsters) from time they enter water. Transfer with tongs to an ice bath and let stand until completely cooled. Return water to a boil and cook and cool remaining 2 lobsters. Remove meat from claws, joints, and tails. Save carcasses, shells, and any roe for another use (see “To Make Lobster Stock" and "To Make Lobster Oil”). Coarsely chop meat.
Whisk together lemon juice, oil, and 1/2 tsp salt in a large bowl. Whisk in scallions, celery, celery leaves, and parsley, then add lobster and gently toss. Season with salt.

Melt butter with garlic in a small saucepan over low heat, mashing garlic with a spoon.
Brush inside of buns with garlic butter. Grill, buttered side down, until golden, about 1 minute.
Fill buns with lobster.

Cooks’ notes:
Lobsters can be cooked 1 day ahead. Remove meat from shells and chill.
Buns can be grilled in a lightly oiled hot 2-burner grill pan over medium heat or toasted in a 350ºF oven 5 to 7 minutes.
Creamy Cauliflower Bacon Soup
 


Prep time
30 mins


Cook time
45 mins


Total time
1 hour 15 mins

 


Author: Jennifer Farley
Serves: 4-6 servings


Ingredients
4 strips bacon
1 large yellow onion, chopped
2 cloves garlic, smashed
4 ribs celery, chopped
1 head cauliflower, chopped
3 cups chicken stock, preferably homemade
3 sprigs thyme
1 cup 2% milk
salt and pepper to taste

Instructions
In a large dutch oven, render the fat from the bacon over low heat. Once there’s a good amount of fat in the pan, turn the heat up slightly and cook the bacon until crisp. Remove it to drain on paper towels. Discard all but approximately 2-3 tablespoons of the bacon fat.
Add the chopped onion, garlic and celery to the pan with a pinch of salt and sweat the vegetables for several minutes on medium-low heat. Once they’re soft, add the cauliflower and turn up the heat to medium. Cook the vegetables for a few more minutes, stirring periodically, until the cauliflower has softened up. Add the chicken stock and thyme. Bring the mixture to a simmer, cover the pot and lower the heat. Allow the soup to simmer on low heat for 45 minutes.
Remove the thyme stems and carefully ladle the soup into a blender. Puree until silky. Return the soup to the pot and add the milk. Season with salt and pepper to taste.
Reheat the reserved bacon briefly, dice finely and use it to garnish each bowl of soup.
Creamy Cauliflower Bacon Soup
 
Prep time
30 mins
Cook time
45 mins
Total time
1 hour 15 mins
 
Author: Jennifer Farley
Serves: 4-6 servings
Ingredients
  • 4 strips bacon
  • 1 large yellow onion, chopped
  • 2 cloves garlic, smashed
  • 4 ribs celery, chopped
  • 1 head cauliflower, chopped
  • 3 cups chicken stock, preferably homemade
  • 3 sprigs thyme
  • 1 cup 2% milk
  • salt and pepper to taste
Instructions
  1. In a large dutch oven, render the fat from the bacon over low heat. Once there’s a good amount of fat in the pan, turn the heat up slightly and cook the bacon until crisp. Remove it to drain on paper towels. Discard all but approximately 2-3 tablespoons of the bacon fat.
  2. Add the chopped onion, garlic and celery to the pan with a pinch of salt and sweat the vegetables for several minutes on medium-low heat. Once they’re soft, add the cauliflower and turn up the heat to medium. Cook the vegetables for a few more minutes, stirring periodically, until the cauliflower has softened up. Add the chicken stock and thyme. Bring the mixture to a simmer, cover the pot and lower the heat. Allow the soup to simmer on low heat for 45 minutes.
  3. Remove the thyme stems and carefully ladle the soup into a blender. Puree until silky. Return the soup to the pot and add the milk. Season with salt and pepper to taste.
  4. Reheat the reserved bacon briefly, dice finely and use it to garnish each bowl of soup.
Lazy Strawberry Cinnamon Rolls
Ingredients
1 pack of Pillsbury Crescent Recipe Creations seamless dough sheet (or frozen puff pastry that has been thawed)
2 tablespoons melted butter
1 cup strawberry jam
2-3 cups strawberries, sliced thinly
1 teaspoon ground cinnamon
3/4 cup confectioner’s sugar
3 tablespoons butter, melted
1 1/2 tablespoons milk (add more if you need to thin out the mixture)
1 teaspoon strawberry jam
Instructions
Preheat oven to 400 degrees.
Lightly flour your surface and roll out crescent roll (or 1 sheet thawed puff pastry) until about 1/4 inch thick (leave the other sheet in the refrigerator).
Brush puff pastry with melted butter, leaving 1 inch of space around the edges.
Evenly add strawberry jam then layer with strawberry slices and sprinkle on ground cinnamon over buttered area.
Tightly but gently roll the dough up. Use a little melted butter on the open edge of the roll to seal the seam.
Using a sharp knife, slice the roll into six pieces.
Place each roll inside a parchment paper lined baking dish. Place the dish in the refrigerator as you repeat the above steps with the last sheet of puff pastry if using.
Bake the cinnamon rolls in preheated oven for 25-30 minutes or until golden (watch carefully!).
While rolls are baking, make the icing by mixing all remaining ingredients together (confectioner’s sugar, butter, milk and jam) until nice and smooth and pourable. If needed, add a teaspoon more of milk until it is pourable.
Drizzle over cinnamon rolls when they are fresh out of the oven and enjoy. Happy Baking!

Lazy Strawberry Cinnamon Rolls

Ingredients

  • 1 pack of Pillsbury Crescent Recipe Creations seamless dough sheet (or frozen puff pastry that has been thawed)
  • 2 tablespoons melted butter
  • 1 cup strawberry jam
  • 2-3 cups strawberries, sliced thinly
  • 1 teaspoon ground cinnamon
  • 3/4 cup confectioner’s sugar
  • 3 tablespoons butter, melted
  • 1 1/2 tablespoons milk (add more if you need to thin out the mixture)
  • 1 teaspoon strawberry jam

Instructions

  1. Preheat oven to 400 degrees.
  2. Lightly flour your surface and roll out crescent roll (or 1 sheet thawed puff pastry) until about 1/4 inch thick (leave the other sheet in the refrigerator).
  3. Brush puff pastry with melted butter, leaving 1 inch of space around the edges.
  4. Evenly add strawberry jam then layer with strawberry slices and sprinkle on ground cinnamon over buttered area.
  5. Tightly but gently roll the dough up. Use a little melted butter on the open edge of the roll to seal the seam.
  6. Using a sharp knife, slice the roll into six pieces.
  7. Place each roll inside a parchment paper lined baking dish. Place the dish in the refrigerator as you repeat the above steps with the last sheet of puff pastry if using.
  8. Bake the cinnamon rolls in preheated oven for 25-30 minutes or until golden (watch carefully!).
  9. While rolls are baking, make the icing by mixing all remaining ingredients together (confectioner’s sugar, butter, milk and jam) until nice and smooth and pourable. If needed, add a teaspoon more of milk until it is pourable.
  10. Drizzle over cinnamon rolls when they are fresh out of the oven and enjoy. Happy Baking!