Saturday, September 26, 2009

Satay Chicken Pasta Salad

This is a Pampered Chef recipe that my friend Amanda introduced me to. Another delicious easy meal.

8 oz uncooked bow tie pasta
1 c. lite Asian vinaigrette salad dressing
2 tbls Asian Seasoning Mix (if you don't have you can mix 1 in. piece peeled fresh ginger root, finely grated, 2 garlic cloves, pressed, and 1.4 tsp cayenne pepper)
2 tbls peanut butter
2 medium carrots, peeled
1 medium red bell pepper
1/2 c. dry roasted peanuts
1 c. lightly packed fresh basil
3 c. diced cooked chicken (about 1 lb)
additional chopped peanuts

  1. Cook pasta according to package directions. Drain pasta, rinse under cold running water. Once pasta is cool, transfer to large mixed bowl. Set aside.
  2. Meanwhile, for dressing, combine vinaigrette, seasoning mix and peanut butter in small mixing bowl; mix well and set aside.
  3. Cut carrots into julienne strips. Cut bell pepper lengthwise into 1/4 in strips. Cut carrots and bell pepper strips crosswise in 1 in. pieces. Chop peanuts and basil.
  4. Add chicken, carrots, bell pepper, peanuts, basil and dressing to pasta; mix well. Garnish with additional chipped peanuts, if desired.

Cinnamon Rolls

I got this recipe from my Aunt Rennie. They are SO good! thanks Aunt Rennie for sharing

2 -.25 oz packets active dry yeast
1 tsp. sugar
1 c. 110 degree water
1 c. warm milk
2/3 c. sugar
2/3 c. melted butter
2 tsp salt
2 eggs
up to 8 c. flour
1/2 c. melted butter
1 1/2 c. chopped walnuts or pecans - optional
1/2 c. melted butter
1/3 c. sugar

1 1/2 c. sugar
3 tbls cinnamon
2/3 c. brown sugar

4 c. powered sugar
2/3 c. melted butter
2 tsp vanilla extract
1 tsp maple extract - optional, but recommended
up to 6 tbls hot water

  1. Mix together 1 1/2 c. sugar, cinnamon and brown sugar; set aside.
  2. In a small bowl, dissolve yeast and 1 tsp. sugar in warm water; set aside.
  3. In a large bowl, mix together milk, 2/3 c. sugar, 2/3 c. melted butter, salt and eggs; add yeast mixture and 4 c. of flour to mixture; beat until smooth; stir in enough flour to form a slightly stiff dough.
  4. Turn dough out onto a well-floured surface and knead for 8 minutes.
  5. Place dough into a large greased bowl, cover, and allow to rise in a warm place until doubled in size, about 1 to 1 1/2 hours.
  6. Punch down dough and let rest for 5 minutes.
  7. Roll dough out onto a floured surface into a 15" x 20" rectangle.
  8. Brush 1/2 c. melted butter over dough; sprinkle cinnamon sugar evenly over dough; sprinkle with nuts evenly over dough, if desired
  9. Tightly roll up dough and pinch edges together to seal; cut the roll into 12-15 slices using dental floss or thread..
  10. Coat the bottom of a 13" x 9" x 2" baking pan with 1/2 c melted butter; sprinkle 1/3 c. sugar evenly in the bottom of the pan (I had leftover cinnamon sugar from the filling that I used here).
  11. Place cinnamon roll slices close together in the prepared pan, cover pan and allow to rise in a warm place for 45 minutes.
  12. Bake rolls in a 350 degree oven for 25-30 minutes, or until golden brown.
  13. Stir together powered sugar, 2/3 c melted butter, and extracts; stir in hot water, 1 tbls at a time, until the glaze reaches desired spreading consistency.
  14. Spread prepared icing over slightly cooled rolls.