Raspberry Rolls with Cream Cheese Frosting

I've posted about these rolls before, but thought I'd do an updated post with a few more pictures.  I LOVE these rolls!!  A few years ago my sister bought me a raspberry roll from Old Grist Mill Bread Company in Utah.  It was SO delicious!!  I couldn't wait to make some similar rolls of my own.

I use my (2 loaf) bread recipe for the roll dough. 

After you mix your dough and let it rise until doubled,  Roll it out into a rectangle approximately 20 inches by 15 inches(I think mine was actually 16 inches).

Next, you will spread 3 Tablespoons of butter(melted) onto the dough.  Then you add the SEEDLESS raspberry jam on top of the butter.  You want to cover it leaving about 1 inch on the long edge you will be rolling the rolls to, so that you have a clean edge to 'pinch' the dough closed when you roll it.  A thin layer of jam will do, if you add too much jam it will be hard to keep your 'clean' edge clean when you start rolling.....does that make sense?  Now...roll your rectangle toward you...long edge toward long edge and 'seal' the edge.  I didn't get a picture of it rolled, but I'm sure you know what it should look like...a big log :)  Cut into 15 rolls ~3/4-1 inch thick.  Oops....I didn't measure very well and had one extra.  I was going to leave it out, but I just couldn't waste it.  So, do better than I did and cut 15 ;)  Cutting gets MESSY....I just collected any jam that came out as I was cutting and put it back on top of the rolls on the pan.

Place rolls onto a large baking sheet 3 x 5.  Let rise until doubled, 30-45 minutes. 

When the rolls have risen, place them into a pre-heated 350 degree oven for 25-30 minutes.  Mine where in the oven for 28 minutes.

Baked and ready for some cream cheese frosting.

Raspberry Rolls

Ingredients:

Dough:

1 cup warm water

1 cup warm milk

1/3 cup sugar

1 package yeast(2 1/4 teaspoon)

1/3 cup oil

1/2 T salt

1 egg

4-5 cups flour

Filling:

3 Tablespoons butter(melted)

Seedless raspberry jam

Frosting:

4 oz. cream cheese

1/4 cup butter

1 1/2 teaspoon vanilla

~1/4 cup evaporated milk (more or less depending on desired consistency)

1 pound powdered sugar.  

Directions:

In mixer combine yeast, sugar, and warm water; let grow until bubbly(about 5 minutes). Add milk and mix.  Slowly add 2 cups flour, mix and then add salt.  Mix in oil and egg.  Add 1/2 cup flour at a time until it comes away from side of bowl.  I continue to 'mix' my bread in my mixer(with bread hook or attachment) for 5-6 minutes to 'knead' it.  Let rise in mixing bowl, until doubled for about 30 minutes. 

Next, you will spread 3 Tablespoons of butter(melted) onto the dough.  Then you add the SEEDLESS raspberry jam on top of the butter, I use a rubber spatula to spread it.  You want to cover it leaving about 1 inch on the long edge you will be rolling the rolls to, so that you have a clean edge to 'pinch' the dough closed when you roll it.  A thin layer of jam will do, if you add too much jam it will be hard to keep your 'clean' edge clean when you start rolling.....does that make sense?  Now...roll your rectangle toward you...long edge toward long edge and 'seal' the edge.  I didn't get a picture of it rolled, but I'm sure you know what it should look like...a big log :)  Cut into 15 rolls ~3/4-1 inch thick.  Cutting gets MESSY....I just collected any jam that came out as I was cutting and put it back on top of the rolls on the pan.  Cover and allow rolls to rise until doubled 30-45 minutes(I cover mine with plastic wrap(sprayed with cooking spray) and then a tea towel).  Bake at 350 degrees for 25-30 minutes

While the rolls are cooking, combine frosting ingredients and beat until smooth.

I like to frost my rolls soon after they come out of the oven, while still hot, so that the frosting seeps down into all of the layers.

Cheesy Garlic Bread

Mmmm....this cheesy garlic bread is delicious!!  Did you know that when you buy a loaf of French bread from the bakery at the grocery store they will slice it for you?  Maybe I am the last one to know, but it is awesome!!!  My bakery will slice it half lengthwise(like I did for this recipe) or into slices.  Since I have found this out, I have had many loaves of French bread sliced for French toast.  I think it is especially great for crusty bread, since crusty bread seem to send crumbs everywhere when I slice it at home!

 

 I have other pictures of this cheesy garlic bread on my computer, but for some reason my computer is having issues and won't let me load them.  I thought....I'll just wait until tomorrow to post this recipe when my computer figures itself out....but then I thought.....haha....then that would mean next week or maybe next month.  SO, this will have to do for now and maybe I'll add more pictures when/if I figure my computer out :)

 

 

Cheesy Garlic Bread

 

Ingredients:

1 loaf French bread, cut in half lengthwise

8 ounces of cream cheese, softened

1-2 teaspoons of crushed garlic...I used 2.  If you don't LOVE garlic, you may want to use less

1-2 cups of assorted cheese...I used a mixture of Provolone, Monterrey Jack and Mozzarella

 

Directions:  Preheat oven to 375 degrees.  Mix the softened cream cheese and crushed garlic together until mixed very well.  Add in the assorted cheese 1/2 cup at a time, until you can't mix in any more :)  Spread mixture onto each half of French bread.  Cut each half into slices.  Place each half of French bread onto a piece of tinfoil and push up against edges of bread, as seen in the picture above.  Place both halves of French bread onto a baking sheet and bake at 375 degrees for 15-20 minutes or until the cheese is melted and starting to brown on top.  Serve with something yummy to dip it in....soup, marinara, alfredo sauce, salad dressing, etc. :)





chocolate fruit dip

Have you heard of chocolate cream cheese?

I bought some strawberries at the store yesterday(and today and the day before yesterday...etc) and the cashier told me that I should try them with chocolate cream cheese and cool whip. I didn't even know there was such a thing as chocolate cream cheese, but of course I ran back and got it and the cool whip. We LOVE strawberries...we love them plain, with this dip and this dip and like this....but.... I think we have a new favorite around here!!

Chocolate Fruit Dip

Ingredients:

1 8 oz tub Cool Whip

1 8 oz tub Philadelphia Indulgence (chocolate cream cheese - I used the Dark Chocolate)

Directions:  Beat ingredients together until smooth.

Thanks Maria!!  :)

Chicken Ranch Dip

My Sister sent me this recipe and we LOVED it!! 

Chicken Ranch Dip

Ingredients:

2 8 oz packages softened cream cheese

3/4 cup ranch salad dressing

Tabasco sauce

2 chicken breasts chopped or shredded or 2 cups of shredded chicken from a rotisserie chicken

1/4 cup chopped green chili

1 1/2 cups shredded cheese

Directions:  In 9x13 baking dish spread two 8 ounce package of softened cream cheese ( I usually put them in the microwave for a few seconds to make it spreadable). Squeeze approximately 3/4 cup ranch salad dressing over the cream cheese. Add some drops of  Tabasco sauce(a small amount goes a long way). Layer shredded chicken over the dressing. Next add a layer of green chili. Finally, cover with shredded cheese and bake on 350 degrees for about 15 minutes or until the cheese melts. ENJOY!!

Raspberry Rolls

Last year we went to Utah to see my family for Christmas.  While we were there I tried my first raspberry roll.  My sister bought them from...somewhere...not sure what the place is called.  I'll have to find that out.  I LOVE these!!  I made rolls the other night and had some dough leftover...so I decided to make a few of these....I cooked them individually in some oven safe coffee mugs.

Raspberry Rolls

So....you make these just as you do regular cinnamon rolls with only one simple change....instead of using cinnamon sugar you use raspberry jam.

To start, get your favorite dough for cinnamon rolls...bread dough, Pioneer Woman's cinnamon roll dough, molly's roll dough(this is what I have been using lately) .  Roll your dough into a rectangle as you would for regular cinnamon rolls.  Spread a thin layer of butter on the dough(not too much), then spread a thin layer of seedless(you definitely want to use seedless) raspberry jelly.  You really don't want to put too much butter or jam...OR you will have jam squeezing out all over when you roll it up, a little goes a long way.  Next, roll up your rectangle and cut into rolls....3/4 to 1 inch thick.  place in your pan or coffee mug.  Let rise(20 to 30 minutes) and bake at 375 for 15-20 minutes...Frost with cream cheese frosting...recipe below. 

If you would like better instructions on rolling the dough and all that...click on the Pioneer Woman's cinnamon roll recipe.

Cream Cheese Frosting

Ingredients:

• 1 pound powdered sugar
• 1/4 cup evaporated milk
• 1/4 cup softened butter
• 4 ounces cream cheese
• 1 1/2 t. vanilla
• pinch of salt

Directions:  With mixer, whip butter and cream cheese until soft and creamy.  Mix in powdered sugar and salt.  Add evaporated milk a little at a time so it doesn't get to thin.  If necessary, add a little more milk to thin or powdered sugar to thicken.  Add vanilla, mix well.

Chicken Enchiladas Creamas Verde

These are seriously some of the best enchiladas I have EVER tasted. I got this recipe from my super awesome cousin Tracey!


I wish I could have taken a better picture. I really don't know how to take a 'good' picture of enchiladas. Also, it seems like every time I try to photograph food, it is night(poor lighting), my family is STARVING(hands in pictures, shaking table)...the excuses could go on and on.

Anyway....you must try these...SO delish!!

Chicken Enchiladas Creamas Verde

Ingredients:

• 1 lb. cooked chicken (a shredded rotisserie chicken would work well)
• 2 T olive oil
• 1 cup chopped onion
• 1 jar tomatillo salsa divided (my jar was 16 oz.)
• 1 small can diced green chilies
• 8 oz. cream cheese
• 1 doz. small flour tortillas
• 1 cup half and half or heavy cream
• 2 cups shredded Monterrey Jack cheese

Directions: Heat oven to 375 degrees. Coat a 9x13 baking dish with non-stick spray. Heat oil in a large skillet over medium-high heat; Saute onion 5 minutes. Add chicken, 1/2 jar salsa, cream cheese and chilies. Reduce heat to medium; stir, melt cheese and blend mixture well. Heat tortillas briefly, then fill each with about 1/3 cup of chicken mixture. Roll up tightly and place in baking dish, seam-sides down. Combine remaining tomatillo salsa with cream; pour over enchiladas and top with shredded cheese. Bake 30 minutes or until cheese melts.

Southwest Chicken Sandwich

My Sister told me about this sandwich. She ordered something similar at a restaurant and told me how wonderful it was! I LOVE everything in this sandwich!! She told me it was called the Southwest Chicken Sandwich at the restaurant and since I thought the Green chili, Cream cheese, Pepper Jack cheese, Chicken sandwich would be way too long of a name....I decided to just call it the Southwest Chicken Sandwich also. This sandwich is simple and SO yummy!! I bought my roasted whole green chilies in the produce section of my local grocery store, but you can always roast your own green chilies, it's pretty easy...maybe there will be a post to come about roasting peppers. Let me know if any of you would like one.

Southwest Chicken Sandwich

Ingredients:

• Boneless, skinless Chicken Breast (pounded to desired thickness)
• Roasted Green Chili
• Cream Cheese, sliced
• Pepper Jack Cheese, sliced
• Buns (I used homemade)

Directions: Season chicken(I used Lawry's seasoning salt and seasoning pepper). Grill chicken until almost cooked through. Place green chili on top of chicken(while still on the grill), then cream cheese, and last pepper jack cheese. Cover and continue to cook until chicken is cooked through and cheese is melting. Place chicken on bun(I like to butter and toast my bun) then top with whatever fixings you like(I just topped mine with lettuce this time and spinach last time I made these.

This sandwich is SO good!! I wish the picture did it justice!!

Simple Fruit Dip

I got this recipe from my Sister. It is simple and YUMMY!!

Simple Fruit Dip

Ingredients:

• 1 8 oz cream cheese, softened
• 1 sm. jar marshmallow cream
• 1 sm. carton yogurt, any flavor (I use Yoplait Lemon Burst)

Directions: Beat ingredients together until creamy.

Cream Cheese Chicken Enchiladas

It's been a LONG time since I have been on here. I adapted this recipe for cream cheese enchiladas from the blog, Our Family Treat(Check out their blog! LOTS of yummy looking recipes!). These enchiladas are delicious!! I have another YUMMY recipe using chicken, cream cheese and green chilis to share with you soon.

Cream Cheese Chicken Enchiladas

Ingredients:

• 2 Chicken Breasts-shredded
• 1 8 oz block Cream Cheese
• 1 28 oz can Green Enchilada Sauce (I like La Victoria, but if any of you have a good homemade green sauce recipe....PLEASE share:))
• 1 can Black Beans-rinsed and drained
• 2 cups cooked Rice-with juice from one lime and the lime zest. Also add ~1/4 cup of chopped fresh cilantro. (I add the lime zest to the rice while cooking and then add the lime juice and cilantro after the rice has cooked.)
• 6-8 Tortillas
• 1-2 cups shredded Monterrey Jack or Pepper Jack cheese.
  

Directions: Mix the chicken, cream cheese and ~2 cups of the enchilada sauce together and set aside. Spray a 9x13 inch pan with cooking spray, pour ~1/2 cup enchilada sauce into the bottom of the pan. Layer about 1/4 cup of rice, then black beans (as much as you would like) and then about 1/4-1/2 cup of chicken mixture on each tortilla. Wrap up the tortilla lay seam side down on 9 x 13 baking sheet. Continue until mixture is gone. Top with 1 cup enchilada sauce and 1-2 cups of Monterrey Jack or Pepper Jack cheese. Bake at 375 for about 25 minutes covered. Then uncover for about 5 minutes to brown cheese.

Banana Cake with Cream Cheese Frosting

I haven't had banana cake since the occasional office party when we lived in Oregon. I love it and was SO happy when I saw it at Gourmified. I didn't get a good picture of mine. You should go check out Lisa's picture of her cake here(seriously SO pretty!). If you have some bananas that are past their prime and turning black...try this recipe.

Banana Cake with Cream Cheese Frosting

Ingredients:

• 2 1/2 c. flour
• 1 1/4 tsp. baking powder
• 1 tsp. salt
• 1 2/3 c. sugar
• 1 1/4 tsp. soda
• 2/3 c. butter, at room temperature
• 4 mashed bananas, large
• 2 large eggs
• 2/3 c. buttermilk or plain yogurt
• 2/3 c. chopped nuts (optional)
• 1 tsp. vanilla

Directions: Preheat oven to 350 degrees. Sift together: flour, baking powder, salt, sugar and soda. Then add: butter, and bananas. Beat thoroughly, then add: eggs, buttermilk, chopped nuts and vanilla. Mix until well combined. Pour into a greased & floured 9x13 pan. Bake at 350 degrees for 40 minutes. When cooled, top with Cream Cheese frosting. Recipe below.

Cream Cheese Frosting

Ingredients:

• 8oz. cream cheese, at room temperature
• 2 c. powdered sugar
• 2 tsp. vanilla
• 1/2 c. butter

Directions: Combine all ingredients until smooth.

Pumpkin and cream cheese bread

I've mentioned before that I LOVE all things pumpkin, except pumpkin pie. This Bread is SO yummy. It is a combination of a Layered Pumpkin Loaf at Kraftfoods.com and Emmy's Pumpkin Bread recipe from kingarthurflour.com. I used the cream cheese mixture from the kraft foods recipe and the bread from King Arthurs. I did add 2 t. of cinnamon to the King Arthur recipe as suggested by the girls at Little Birdie Secrets.

Pumpkin and Cream Cheese Bread

Ingredients:

• 1 8 oz. package or cream cheese
• 1 egg white
• 2 T sugar
• 2/3 cup shortening or 1 cup vegetable oil (I used shortening)
• 2 2/3 cups sugar
• 4 large eggs
• 2 cups (or 1 15 oz can) pumpkin
• 2/3 cup water
• 3 1/3 cups flour
• 1/2 t baking powder
• 2 t baking soda
• 1 1/2 t salt
• 1 t nutmeg
• 2 t cinnamon
• 1 t vanilla
  

Directions: Cream together cream cheese, egg white and 2 T sugar and set aside. In a large bowl, cream together the shortening or oil and the sugar. Beat in the eggs, pumpkin and water. Add the flour, baking powder, baking soda, salt, nutmeg, cinnamon and vanilla, stirring to blend.

Spoon batter into the bottom portion of a greased bread pan, add a layer of cream cheese filling(this is hard to smooth evenly, I just dropped a couple of spoonfuls per pan), add more batter on top of the cream cheese. Bake in a pre-heated 350 degree oven for ~1 hour or until you can insert a toothpick and it comes out clean.

This will make 2 9x5-inch loaves or I made 7 little mini-loaves and 10 muffins. Make sure you only fill your bread pan to ~2/3 full. The first time I made this I used some little Christmas tree molds and they overflowed!! It only took about 50 minutes for the mini loaves.

Super quick and easy lunch or dinner

My sister told me about this wonderful and simple meal!

Bagels with cream cheese and ham

Ingredients:

• bagels
• cream cheese
• ham

Directions: Spread bagel with cream cheese and cover with ham. Usually we put these under the broiler until warm, BUT my oven is still broken(got the part today), so I put them on the grill and they were wonderful! I cooked them for a couple minutes per side. If you grill them or broil them, watch them carefully so they don't burn.