Sweet Potato Pie

Sweet Potato Pie

     Known more in the South, Sweet Potato Pie has been around for hundreds of years, and for good reason.  It’s good!   If you plan ahead, cook 3 extra Sweet Potatoes the night before when you’re having them for dinner.  Save them in the refrigerator and that will be one less step to this incredible pie.  Sweet Potatoes are high in nutrition, and very delicious, we have them often.  I sub out half the White Sugar for Dark Brown Sugar because it gives you a more flavorful Pie.  You can use all White Sugar if you prefer.

INGREDIENTS:

1 – 9” Unbaked Pie Crust (I love King Arthur Flour’s Crust)

2 cups Sweet Potatoes, Cooked

2 TBSP Salted Butter, room temp

2 Eggs

Scant ½ cup White Sugar

½ cup Dark Brown Sugar

1 tsp Vanilla Extract

1 TBSP AP Flour

½ cup Buttermilk or Heavy Cream

¼ tsp Baking Soda

½ tsp Ginger*

1 ½ tsp Cinnamon

¼ tsp Allspice

1/8 tsp Nutmeg

 

PREPARATION:

Quickly mash the cooked Sweet Potatoes with a fork and measure out 2 cups.  Add to mixer bowl and beat them until they are smooth and lump free.  (You will end up with a smoother pie.)  Then add Butter, Eggs, Sugars.  Beat well.

Add Vanilla, Flour, Buttermilk, Baking Soda, Ginger, Cinnamon, Allspice, and Nutmeg.  Beat well and pour into unbaked Shell.

Bake at 350° F for 65-70 minutes or until center is set.  I jiggle the pie, and if it looks set, it’s done.  You can also stick a butter knife in the center.  If it comes out clean, the pie is set.  Serve Warm or Chilled.  Serve with Whipped Cream.

* I don’t like the Seasonings to over-power the flavor of the Sweet Potatoes.  You can add more than I call for if you’d like.

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By Tika for CHEW WANNA EAT? © 2018

Sweet Potato Pie (2)

Sweet Potato Pie (3)

Sweet Potato Pie

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YAKISOBA SAUCE

Yakisoba Sauce

     What is Asian Yakisoba Sauce?  Other than delicious and easy to make?  Use it on Yakisoba Noodles, Beef, Pork, Chicken, Shrimp.  What does it taste like?  It’s a teeny bit sweet, a teeny bit spicy, a teeny bit salty, and a teeny bit sweet.  You are welcome to customize it.  If you want it hotter, add a bit more Honey or Hoisin Sauce, if extra Tang gets your taste buds in a whirl, up the Rice Vinegar by another teaspoon.  For a Spicier version, add a few extra drops of Chili Oil or even some Siracha Sauce.  Here’s how I made it:

 

INGREDIENTS:  Yields ½ cup +/-

4 TBSP low sodium Soy Sauce

2 TBSP Worcestershire Sauce

1 TBSP Rice Vinegar

1 TBSP Honey or sugar

1/8- ¼ tsp Chili Oil

1 TBSP ketchup

2 tsp Hoisin Sauce

2 TBSP Oyster Sauce

½ tsp fresh Ginger root, finely minced

 

PREPARATION:

Mix all ingredients in a small bowl using a fork or small whisk.  Cover and refrigerate.

By Tika for Chew Wanna Eat? 4/21/18

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Yakisoba - Copy

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YAKISOBA NOODLES

Yakisoba - Copy

Move over, Mexican Street Corn. 

     These were hands down the best noodles I’ve ever had in my life!  One pan, and just a few minutes is all it takes to create this taste sensation.

   What are Japanese Yakisoba Noodles?  If lightly-Browned Stir-Fried Japanese Noodles sound good, just wait until you taste them!  You can travel to a Japanese street fair, stop at a food stall, or even sporting events.  Yakisoba Noodles are everywhere!   Sometimes it is served in a Hoagie style roll to make it more portable and easier to eat.

     Currently one of the most popular foods in Japan, Yakisoba is flavored with a condiment called Yakisoba Sauce, which foundation is Oyster, Worcestershire, and Soy Sauce.

     Traditionally made with fresh Yaki-Soba Pan Fry Noodles, (Buckwheat Noodles), dried Ramen noodles, or other Japanese-style noodles.  In a pinch, use Spaghetti or Fettuccini will work just as well. Just don’t overcook them because they will be cooked again

     Yakisoba translates to fried buckwheat noodles.  Part of the reason this dish grew so much in popularity is Japan began to grow its own buckwheat.

 

INGREDIENTS:

6 ounces Dried Noodles or 10 oz Fresh Japanese style noodles

2 Drizzles of Sesame Oil, or Canola oil for frying

Assorted Vegetables

Yakisoba Sauce (My recipe below)

A little Salt and Pepper

PREPARATION:

I used my Braiser Pan because I wanted to make a one pan dish.  You can cook the noodles in a Dutch Oven if you prefer.  I used Fettuccini Noodles and cooked them for about 7 minutes, then drained and rinsed in cold water.  Set aside.

In the same pan, drizzle a little oil and begin cooking the vegetables until they are crisp tender, starting with the ones that take longer to cook.  I did the Carrots first, then added the Brussels Sprouts.   I added a few Tablespoons of the Yakisoba Sauce to the Vegetables so they’d get extra flavor.  I always use Low Sodium Soy Sauce, so a touch of Salt and Pepper is necessary.

Once all the Vegetables are cooked, return the noodles to the pan.  I added another Tablespoon or so of Oil here.  Continue cooking and stirring, adding Yakisoba Sauce a Tablespoon at a time until the Noodles take on a darker color.  Taste one every once in a while.  I made enough for 4 servings and only used a little over half of the Yakisoba Sauce recipe below.  Too much Yakisoba Sauce and you’ll have a very salty noodle.  They will soak up the Sauce as they go. It’s up to you how long to cook the Noodles.  They can remain soft or a little on the crispy side.  Your choice.  Garnish with Sesame Seeds if you’d like.

 

YAKISOBA SAUCE    

     What is Asian Yakisoba Sauce?  Other than delicious and easy to make?  Use it on Yakisoba Noodles, Beef, Pork, Chicken, shrimp.  What does it taste like?  It’s a teeny bit sweet, a teeny bit spicy, a teeny bit salty, and a teeny bit sweet.  You are welcome to customize it.  If you want it hotter, add a bit more Honey or Hoisin Sauce, if extra Tang gets your taste buds in a whirl, up the Rice Vinegar by another teaspoon.  For a Spicier version, add a few extra drops of Chili Oil or even some Siracha Sauce.  Here’s how I made it:

 

INGREDIENTS:  Yields ½ cup +/-

4 TBSP low sodium Soy Sauce

2 TBSP Worcestershire Sauce

1 TBSP Rice Vinegar

1 TBSP Honey or sugar

1/8- ¼ tsp Chili Oil

1 TBSP ketchup

2 tsp Hoisin Sauce

2 TBSP Oyster Sauce

½ tsp fresh Ginger root, finely minced

 

PREPARATION:

Mix all ingredients in a small bowl using a fork or small whisk.  Cover and refrigerate.  By Tika for Chew Wanna Eat? 4/21/18

Yakisoba Sauce

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By Tika for CHEW WANNA EAT? © 2018

Yakisoba - Copy

Yakisoba (2)

Yakisoba (3)

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Yakisoba and Grilled Teriyaki Shrimp20180421_161056

Yakisoba

 

 

Beefy Barley with Spring Vegetables

Beefy Barley with Spring Vegetables

     I love Barley and I’m always figuring out new ways to cook it.  This is an excellent side dish chock full of protein and vitamins.  Low in fat and high on flavor.  Going to make this again soon!  I served it with Pan Roasted Teriyaki Swordfish, but it would go with just about anything.

 

INGREDIENTS:  Yields 4 servings

1 can Beef Broth

¼ cup Cabernet Sauvignon

½ cup Pearl Barley

2 cloves Garlic

¾ cup Asparagus Spears, cut into sections

½ cup Snow Peas, cut into sections

1 cup Mushrooms, sliced

 

PREPARATION:

In a large skillet, bring Broth and Wine to a simmer.  Add Barley, stir, and cover.  Reduce heat to low and simmer 40 minutes.

Add Mushrooms, Snow Peas, and Garlic.  Simmer for another few minutes until liquid has evaporated.

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By Tika for CHEW WANNA EAT? © 2018

Pan Roasted Teriyaki Swordfish and Barley with Spring Vegetables (3)

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Beefy Barley with Spring Vegetables (2)

Beefy Barley with Spring Vegetables (3)Beefy Barley with Spring Vegetables

Pan Roasted Teriyaki Swordfish Steak

Pan Roasted Teriyaki Swordfish and Barley with Spring Vegetables (3)

INGREDIENTS:

1 lb Swordfish Steak

2 TBSP Honey

2 TBSP Low Sodium Soy Sauce

2 Cloves Garlic, chopped

2 TBSP Canola Oil

1/8 tsp Crushed Red Pepper flakes

1 TBSP Fresh Ginger Root, chopped

1 TBSP orange juice

1 -2 tsp butter to brown Swordfish

Garnish with Mandarin Orange Slices and Parsley

 

PREPARATION:

Mix Honey, Soy Sauce, Garlic, Canola Oil, Crushed Red Pepper Flakes, Ginger Root and Orange Juice in the dish you’re going to Marinate the swordfish steak in.  Mix well.  Place swordfish in the dish, then flip it over.  Spoon some of the Marinade on top of the fish.  Cover with plastic wrap and marinate for an hour or two.  Flip it over every once in a while.

Preheat oven to 400° F.

Preheat a cast iron skillet (or other oven-safe skillet) over medium heat, melt butter.

Add the Swordfish, sprinkle with a little Salt and Pepper.  Cook for 3 minutes or until browned.  Flip over and baste with 2-3 TBSP of the leftover Marinade.  Place the pan in the preheated oven and roast for about ten minutes.

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By Tika for CHEW WANNA EAT? © 2018

Pan Roasted Teriyaki Swordfish

Pan Roasted Teriyaki Swordfish (4)

Pan Roasted Teriyaki Swordfish (2)

Pan Roasted Teriyaki Swordfish (3)

Pan Roasted Teriyaki Swordfish and Barley with Spring Vegetables

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Pan Roasted Teriyaki Swordfish and Barley with Spring Vegetables (2)

Pan Roasted Teriyaki Swordfish (5)

Pan Roasted Teriyaki Swordfish and Barley with Spring Vegetables (3)

 

Banana Oatmeal Cookies with Blueberries

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    I had some overripe bananas and was bored with banana bread.  I wanted a cookie.  With oatmeal.  Something chewy and healthier.  I wanted less sugar, less fat, and whole wheat flour.  Oh, and I had blueberries.  And dates.  You’ll feel good about giving these to your kids.  I love it when a plan comes together.  Here’s what I came up with: 

INGREDIENTS:  YIELDS 35 Cookies

1 cup Bananas, mashed

4 TBSP Butter, salted

½ cup Canola oil

1 egg

1 tsp Vanilla Extract

½ tsp Salt

1 ½ tsp Cinnamon

½ cup Brown Sugar

1 tsp Baking Powder

½ tsp Baking Soda

2 TBSP Wheat Germ

2 TBSP Flax seed

Scant 3 cups Quick-Cooking Oatmeal

½ – ¾ cup Fresh Blueberries

½ cup Dates, chopped

 

PREPARATION:

In mixer bowl, beat Bananas and remove to a 1 cup measure.  In same bowl, beat Butter, Canola oil, egg, Vanilla, Salt, Cinnamon, Brown Sugar, Baking Powder, Baking Soda, Wheat Germ, and Flax Seed until well blended.  Return the bananas and mix in.

Add Oatmeal and mix until incorporated.  Fold in Blueberries and Dates.

I used my large cookie scoop and baked on a stoneware baking sheet at 350 ° F for 10-12 minutes.

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By Tika for CHEW WANNA EAT? © 2018

Banana Oatmeal Cookies with Blueberries

20180413_150812_094

Triple Layer Chocolate Cake

Triple Layer Chocolate Cake (3)

     Chocolate Cake must be everyone’s favorite, especially when it is packed with flavor and so moist that it is light as a feather.  Pictured is my Triple Chocolate Cake that won 2nd Place in the Jefferson County Fair two years ago in the Chocolate Cake category.  There was some stiff competition, so I was happy with my Award.  If you want a fudgy, moist Chocolate Cake, this is the recipe to try.

INGREDIENTS: 

2 extra large eggs, at room temp

2 cups sugar

½ cup Canola or vegetable oil

2 tsp vanilla extract

2 tsp baking soda

1 rounded tsp baking powder

1 tsp salt

1 tsp Cinnamon

¾ cup Hershey’s cocoa powder

1 cup buttermilk (you can use a few TBSP of white vinegar in a cup, then fill the cup with milk)

1 cup brewed coffee (warm)

1 ¾ cups AP flour

NOTE:  You will NOT taste the coffee in the finished cake.  It merely enhances it.  If you have leftover coffee, that’s fine.  Just pop it into the microwave to heat it.

PREPARATION:

Grease three 9” round pans and dust with a little cocoa powder.  Set aside.  Preheat oven to 350°F

In mixer bowl, beat eggs, sugar, oil and vanilla.  Add soda, powder, salt, cocoa powder and mix.

Add buttermilk, coffee and flour.  Mix well.

Bake at 350°F for 25 – 30 minutes, using toothpick test to check for doneness.  Cool in pans for ten minutes, and then remove.  Cool completely and frost with Tika’s frosting.

 

  1. VARIATIONS:
  2. ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.
  3. THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
  4. BUNDT CAKE: Grease and flour 12-cup fluted tube pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.
  5. CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.

TIKA’S PERFECT FROSTING (This recipe is for a triple layer cake and enough for decorations on top and sides of cake). It starts out as vanilla so you can frost between the cake layers with a white frosting.

NO MESS FROSTING INSTRUCTIONS:  Tear off a sheet of wax paper so there is enough to over hang your serving dish by a couple of inches.  Cut the paper into quarters and lay on the plate so it overhangs the dish.  Place the first cake layer on top and frost top and sides.  Continue with second and third layers.

When the cake is completely frosted, slowly pull each piece of wax paper out.  Ta da!  Clean plate with no frosting goobers or cake crumbs on it.

 

INGREDIENTS:

4 OZ cream cheese, softened

5 TBSP butter

½ tsp salt

2 tsp vanilla extract

1/3 cup milk

7 cups confectioner’s sugar

 

PREPARATION:

Beat cream cheese and butter until fluffy.  Add salt, vanilla, milk and confectioner’s sugar.  Beat until light and fluffy.  Frost between the layers.

 

TO CHANGE TO CHOCOLATE NOW:

1 CUP Hershey’s cocoa powder

2 TBSP butter

¼ cup milk

½ cup confectioner’s sugar

 

PREPARATION:

Add all ingredients to vanilla frosting and beat well.  Frost sides and top of cake.  Remaining frosting will make decorations.

NOTE:  This is one of my never measure recipes. I did measure this time, so I could write it down for you. If the consistency is too dry, add another TBSP milk.  If it’s too wimpy and limpy, add another TBSP cocoa powder. It should be nice and fluffy.

 

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By Tika for CHEW WANNA EAT? © 2018

 

 

Triple Layer Chocolate Cake (2)

Triple Layer Chocolate Cake

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Triple Layer Chocolate Cake (3)

Ham and Bean Stew

Ham and Bean Stew (3)

     There is almost nothing heartier than a big bowl of ham and bean soup.  I decided to make mine a little thicker, hence the name stew.  It’s rib stickin’ good!

INGREDIENTS: 

1 lb of dried Great Northern, Cannellini, or Navy Beans

1 medium Onion, diced

2-3 Cloves Garlic, chopped

3 cans Chicken broth

1 can Water

1 or 2 Bay Leaves

2 cups Leftover Cooked Ham

2 -3 Carrots, sliced or diced

1 Rib Celery, chopped

1 Sweet Potato, cut into bite size pieces (Optional)

1 TBSP Brown Sugar

Optional:  ½ tsp Sriracha Sauce

Parsley, Thyme, Pepper, scant 1/8 tsp Nutmeg, ¼ tsp Dry Mustard (Don’t add any salt until you taste it)

NOTE:  If you have a Ham Bone, or Ham Hock, add that when you add the Chicken Broth.

PREPARATION:

Rinse beans, toss any that look shriveled.  Add 4 – 5 cups cold water, cover and let stand at least 6 hours.

Drain and rinse beans.  Return to pot.  Add Onion, Garlic, Chicken Broth, Water, and Bay Leaves.  Cover and simmer for 60 minutes or until beans are beginning to get tender.  If you remove mash some of the beans with a potato masher while they’re still in the pot, you’ll end up with a creamier, thicker end product.  Add ham, Carrots, Celery, and Sweet Potato.  Cover and let simmer until Carrots are tender.  Add Brown Sugar, Sriracha, and Seasonings.  (Taste before adding Salt). Remove Bay Leaf.  Let simmer another few minutes.

Please remember to Like our Posts and Follow Chew Wanna Eat? for more great recipes, home hacks, gardening, and health information!    You won’t be sorry.

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By Tika for CHEW WANNA EAT? © 2018

Ham and Bean Stew

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Ham and Bean Stew (2)

Ham and Bean Stew (3)

 

BLUEBERRY NUT CINNAMON ROLLS

Blueberry Nut Cinnamon Rolls (8)

Who doesn’t love Cinnamon Rolls?  They are expensive to buy and are never as good as what you can make yourself.

Fresh Cinnamon Rolls are unbelievably delicious.  Today I decided to make Blueberry Pecan.  I’ve posted all kinds, but today was just a Blueberry kind of day.  Give them a try.  They’re easier than you might think.

(I’m including a secret at the bottom of the recipe.  Read the recipe first, know you can do it, and then read the secret).

DOUGH INGREDIENTS: YIELDS 12 CINNAMON ROLLS

3 to 3 1/2 cups all-purpose flour (or half bread flour and half AP flour)

1 ½ tsp sugar

1 ½ tsp salt

1 TBSP shortening (Crisco)

1 tsp room temp butter

1 package active dry yeast

1 1/8 cup scalded milk cooled to about 120°

For the Filling:

1 cup Fresh Blueberries

½ cup Pecans or Walnuts, chopped finely

2 TBSP Butter, room temperature

Cinnamon/Sugar (recipe below) *

 

PREPARATION:

With dough hook installed, mix 1 ½ cup flour with sugar, salt, shortening, butter, and yeast in a large mixing bowl. Add very warm (not hot) milk, and beat for about 1 minute. Add enough of the remaining flour, a little at a time, until dough is easy to handle.  On low/ medium speed, beat for five minutes or so.  Dough should be smooth and not sticky.

Lift dough hook and slather some butter around the inside of the bowl.  Let dough drop into the bowl and turn over so buttered side is up.  Cover with plastic wrap and a dish towel to retain the heat.  Let rise in a warm place, out of drafts, for about 1 hour, or until doubled.  When dough is pressed with finger tips, an indentation will remain.

Lightly flour your workspace and roughly shape dough into a rectangle.  With a rolling pin, roll until it’s approximately 16” x 10” (It does NOT have to be exact).  Cut dough in half vertically and spread each half with 2 TBSP room temperature butter.  Sprinkle Cinnamon/Sugar mixture on top.  Very lightly press the blueberries and Nuts into the Dough.

Starting from the top edge, roll the dough up.  Pinch the seam to seal.  Cut each half into 6 rolls and place in greased baking dish with cut side up.  Cover with buttered plastic wrap and let rise another hour.

Bake at 400° F for 17-18 minutes.  When cool, frost with cream cheese frosting.

 

CREAM CHEESE FROSTING: Frosts 12 cinnamon rolls

2 OZ Cream cheese

3 TBSP Butter

½ tsp Vanilla extract

½ tsp Almond extract

1 ½ cup confectioner’s sugar

Pinch of Salt

1TBSP milk or half and half

Beat all ingredients until well blended.  Start with 1 TBSP milk or half and half and add a little at a time until it’s the consistency you want.  Make sure your rolls are completely cooled before frosting, or the frosting will melt.

*Cinnamon Sugar: Never buy this.  It’s so simple to make.  You can keep in an empty container and use it for toast, pancakes, waffles, Cinnamon Rolls, plain Vanilla Ice cream, etc.

***HERE’S THE SECRET:  The dough for this recipe is my white sandwich bread recipe.  So, what I’ve just taught you is that you CAN make bread!  Follow the recipe and make 12 cinnamon rolls and 1 loaf of the best white bread you’ve ever had.  The bread normally bakes at 425° F for 20 – 25 minutes until golden brown, so you’ll have to extend the baking time since oven temp is lower for the cinnamon rolls.  Interior temperature should be about 190 ° F. Bread will sound hollow when lightly tapped.

 

DOUGH INGREDIENTS: YIELDS 24 CINNAMON ROLLS – or – 1 LOAF WHITE BREAD AND 12 CINNAMON ROLLS

6 to 7 cups all-purpose flour

3 tablespoons sugar

1 tablespoon salt

2 tablespoons shortening (Crisco)

1 tsp room temp butter

2 packages active dry yeast

2 1/4 cups scalded milk cooled to about 120°

1 cup Fresh Blueberries

Preparation for bread is exactly the same as the above preparation instructions.  However, if you have made the full recipe, roll half of the dough into a rectangle shape.  Starting at narrow end, roll up and place seam side down in a buttered loaf pan. Cover and let rise before baking. This will be your bread.

Please remember to Like our Posts and Follow Chew Wanna Eat? for more great recipes, home hacks, gardening, and health information!    You won’t be sorry.

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By Tika for CHEW WANNA EAT? © 2018

 

Blueberry Nut Cinnamon Rolls (8)

Blueberry Nut Cinnamon Rolls

Blueberry Nut Cinnamon Rolls (2)

Blueberry Nut Cinnamon Rolls (3)

Blueberry Nut Cinnamon Rolls (5)

Blueberry Nut Cinnamon Rolls (4)Blueberry Nut Cinnamon Rolls (7)Blueberry Nut Cinnamon Rolls (6)

Blueberry Nut Cinnamon Rolls (8)