"Healthier" Cinnamon Buns & Pinto Beans

Thanks to Cooking Light magazine, I found a recipe for cinnamon rolls that I'm so excited to share because each roll is less than 240 calories and 7 grams of fat. Amazing! If you're like me (allergic to dairy products), the calorie count will adjust with soy, dairy-free, and vegan products. Instead of butter, I use Smart Balance Light (which is vegan); and, instead of heavy cream, I use Silk's soy creamer. Silk makes a vanilla-flavored creamer, but I use the regular for this icing. Besides, I prefer the taste of real vanilla. I use regular, granulated white sugar in my baking, but I'm sure Splenda, or another variation, would work just as well if you are sugar conscious. (Another note: The recipe below makes 18 rolls, but it's easy to adjust the quantity of ingredients to make more or less. Try these, you won't believe they're guilt-free!!!)

Seriously, how good does this look?! Good enough to lick your screen!!!!!

Cinnamon Rolls:
1 cup warm fat-free milk (100° to 110°)
6 tablespoons melted butter, divided
1/3 cup granulated sugar, divided
1 package quick-rise yeast
16.88 ounces all-purpose flour (about 3 3/4 cups)
1 large egg, lightly beaten
1/4 teaspoon salt
Cooking spray
2/3 cup packed brown sugar
1 1/2 tablespoons ground cinnamon

Icing:
3 tablespoons butter, softened
2 tablespoons heavy cream
1/2 teaspoon vanilla extract
1 cup powdered sugar

To prepare rolls, combine milk, 3 tablespoons melted butter, 1 tablespoon granulated sugar, and yeast in a large bowl; let stand 5 minutes. Weigh or lightly spoon flour into dry measuring cups. Add egg and remaining granulated sugar to bowl. Stir in 4.5 ounces (1 cup) flour; let stand 10 minutes.

Add 11.25 ounces (about 2 1/2 cups) flour and salt to milk mixture; stir until a soft dough forms (dough will be sticky). Turn out onto a lightly floured surface. Knead until smooth and elastic (about 6 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Place dough in a large bowl coated with cooking spray; turn to coat top. Cover and let rise in a warm place (85°), free from drafts, 35 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rise 35 minutes or until doubled in size. Punch dough down; cover and let rest 5 minutes.

Combine brown sugar and cinnamon. Turn dough out onto a lightly floured surface; roll dough into an 18 x 11–inch rectangle. Brush remaining 3 tablespoons melted butter over dough; sprinkle evenly with brown sugar mixture. Beginning at one long side, roll up dough tightly, jelly-roll fashion; pinch seam to seal (do not seal ends of roll). Cut dough into 18 (1-inch) slices. Arrange 9 slices, cut sides up, in each of 2 (8-inch) square baking dishes coated with cooking spray. Cover and let rise 35 minutes or until doubled in size.

Preheat oven to 350°.

Uncover rolls. Bake at 350° for 22 minutes or until lightly browned. Cool 10 minutes in dishes on a wire rack. Turn rolls out onto wire rack; cool 5 minutes. Turn rolls over.

To prepare icing, combine 3 tablespoons softened butter and cream; stir with a whisk. Stir in vanilla. Gradually add powdered sugar; stir until blended. Spread icing over rolls; serve warm.

+++++++++++++++++++++++++++++++++++++++++

I woke up early this morning when my phone rang, it was a school district calling with substitute jobs available. Before crawling back into my warm bed, I put pinto beans in the Crock-Pot for tonight's dinner. Kevin absolutely, positively LOVES pinto beans and cornbread. I really believe he could eat this everyday! I like just a little beans with a nice slab of cornbread, but Kevin's just the opposite. I have to brag about my cornbread, just for a moment. The secret ingredient is Hellman's regular mayonnaise.

NICOLE'S FAMOUS CORNBREAD
1 pkg. "Jiffy" corn muffin mix
1 large egg
1/4 cup milk (or plain Silk soymilk)
1 Tbsp Hellman's regular mayonnaise
1 Tbsp jalapeno relish
2 heaping tablespoons corn relish

Preheat oven to 400° and place a greased iron skillet on the middle rack. I use a paper towel to wipe the inside and sides of the iron skillet with oil. Make sure the skillet gets HOT.

Prepare corn muffin mix according to package directions, but use only 1/4 cup of milk. Add mayonnaise and homemade relishes (optional), stir until just blended. Let this mixture rest at least 10 minutes - don't touch it, don't beat it, don't even look it!!!

When oven is preheated and the iron skillet is piping hot, carefully pour the mixture into the skillet. The mixture will sizzle and the edges will be extra crunchy. Bake for 30-40 minutes until lightly golden, but DO NOT OPEN THE OVEN until after 30 minutes. Magic happens inside that oven, don't open the door! Do the "toothpick test" after 30 minutes; cornbread is done with toothpick comes out clean. Let stand about 5-10 minutes before serving.

+++++++++++++++++++++++++++++++++++++++

Let me just say that the homemade relishes are from my parent's beautiful, and bountiful garden located in Sebree, Kentucky. I won't share all the family recipe secrets (unless Dad tells me otherwise!) but they grow jalapenos and other super-hot peppers, as well as sweet corn, tomatoes, and bell peppers used in the relish. Seriously, if I have a jar of the corn relish and a spoon, I'm a very happy camper!!!!