Blueberry Cream Cheese Rolls

Place in the bowl of a standing mixer:

• 1 c milk, warm

Add, cover and let sit 10 minutes, until foamy.  (I was worried because mine never did really get foamy):

• 2/3 c sugar
• 1 1/2 T dry yeast (2 pkts)

Add:

• 1/2 c butter, softened
• 2 large eggs
• zest of 1 lemon (I think it could use a little more)
• 1/2 t salt

Add and beat on low-medium until dough forms.

• 4 1/2 c all purpose flour

Increase speed a little and knead dough until soft and it pulls away from the sides of the bowl, adding flour as necessary.  Remove hook and shape dough into a ball.  Cover and place somewhere warm. Let rise 1 hour, until doubled in size.  (Again, I was worried because it was not rising like I had expected but I kept pushing on.)

While dough is rising, mix well:

• 8 oz cream cheese (I used lite)
• 3 T powdered sugar

Combine in a separate bowl:

• 10 oz (3 cups) frozen blueberries 
• 1/4 c powdered sugar

When the dough has risen, punch down and turn onto a well floured surface.  Divide into 2 equal pieces and roll each into a 10x13" rectangle.  

Spread 1/2 cream cheese over each and sprinkle with blueberries.  Roll up, tightly.  Cut each into 8 pieces.  Place into 2 (9") cake pans lines with parchment paper.  (I totally forgot about the parchment until it was too late and it didn't make any difference.  I only had 1 cake pan and used 1 spring-form pan for one batch.  The spring-form pan actually worked really well and was easy to get the rolls out.)

Let rolls rise until they touch each other, about 40 minutes.  (Still no rising taking place here but I refused to give up.)

Bake at 350 degrees F for 40 minutes.  To test if cooked through, tap the bottom of the pan.  It should sound hollow.

Make the glaze.  Combine and pour over hot rolls:

• 3/4 c powdered sugar
• 3 T melted butter
• 2 T heavy cream (I used 1/2 and 1/2)
• (the recipe didn't call for it, but I added the juice of 1/2 lemon)

Look!  They finally rose!  Quite tasty!

Adapted from Blueberry Cream Cheese Swirly Bread posted on lovefoodies.com 

Brown Sugar Garlic Pork with Carrots and Potatoes

Preheat the oven to 375 degrees F.

Combine and put on a foil-lined cookie sheet.

• 1/4 c canola oil (recommend using less...maybe only 2 T)
• 2 # carrots, peeled and sliced (I only used 1 #)
• 2 # potatoes, 1" chunks (I used red potatoes and left the skin on)
• salt and pepper

Combine and rub over pork.  Place pork in center of vegetables.

• 2 # pork loin, trimmed
• 1 T olive oil
• 1/4 c brown sugar
• 4 cloves garlic, mined

Roast 40-50 minutes, or until a thermometer inserted in the center reaches 150 degrees F.  (I cooked until 145 degrees F because I made this to portion and freeze for lunches)  Let rest on cutting board for 5-10 minutes.  Again...I didn't take a picture of the completed recipe.  Dumb me!

Adapted from the recipe posted on dinnerthendessert.com 

Beef Stew with Parmesan Dumplings

Season and sear meat until brown on both sides.  Remove from pot and set aside.

• 1 kg (2.2 #) beef shin (another name for beef shank.  I couldn't find a whole one, so I got one package of bones and 2 # of stew beef)
• salt and pepper
• canola oil (I think you could get by using very little or even none)

Fry (in same pan) until soft and fragrant:

• 1 onion, finely chopped
• 1 celery stick, finely chopped
• 2 carrots, peeled and chopped

Add and fry 30 seconds:

• 2 cloves garlic, sliced thin

Add and allow to come up to a simmer:

• 14 oz chopped tomato (I used no salt added)
• 1 T tomato paste (I use the tube of super-concentrated)
• 2 t sugar
• 2 T soy sauce
• 1 c red wine (I used cabernet)

Return beef to pot.

Add and turn heat down.  Cover with a lid and simmer 2 hours.

• 2 c beef stock (I used low sodium)
• 1 bay leaf
• 5 sprigs fresh thyme

Add and cook, uncovered 10 minutes.  Adjust seasonings to taste (I didn't have to add any additional salt or pepper)

• 8 oz baby bella mushrooms, quartered

Now, to make the dumplings.  Mine totally fell apart but worked well to thicken the stew.

Pulse in food processor:

• 1/2 c butter
• 1 c flour
• 1 t baking powder
• 1/2 t salt
• 1/2 c parmesan cheese

Pour in processor, while running, until mixture turns into a ball:

• 100 ml (3.4 oz) milk

Form dough into balls a little smaller than golf balls.  Drop into stew, cover with lid and steam 10 minutes.

No idea why I didn't take a picture when it was all done.  Just let me say...the smell in my house was intoxicating!  So delicious!!

Adapted from Beef shin stew with parmesan dumplings by simply-delicious-food.com

Hot Crab Dip

Grease a 1-1 1/4 quart baking dish (I used spray instead of butter)

Saute over medium-high heat until shallots brown:

• 2 t olive oil
• 2 T minces shallots

Blend and add to shallots:

• 8 oz cream cheese (I used lite)
• 1/3 c mayo (I used lite)
• 1/3 c sour cream (I used lite)
• 1/3 c parmesan cheese
• 2 T fresh chives (recommend doubling)
• 1 T fresh dill (recommend doubling)
• 2 T lemon juice (recommend adding another 1 T)
• 1/2 t hot sauce (recommend doubling)
• 1/4 t salt

Fold in:

• 1 pound lump crab meat

Spread into dish and sprinkle with another 1/3 c parmesan cheese.  Bake 30 minutes.  Serve with crackers.

Adapted from a recipe posted on October 31, 2015 by Serena Bakes Simply From Scratch