Cinnamon Rolls
1 cup of warm milk
1 egg, beaten
1/4 cup of butter, melted
3 tbsp warm water
1 tsp vanilla
3 1/3 cups of flour
3/4 tsp salt
3 tbsp white sugar
2 tsp yeast

Combine the milk, egg, butter, water, and vanilla together and pour into your bread machine pan.
Mix the flour, salt and sugar together then pour on top of the milk mixture. Make a small bowl on top of the flour mixture and pour the yeast into it. Turn your bread machine on to the dough cycle, close the lid and leave alone until your machine beeps at you - mine takes 1 1/2 hours.
Once the dough is done, put it on a floured surface and roll out into a large rectangular shape (about 1/4 inch thick) using a rolling pin. Make sure you have enough flour on the counter so the dough doesn't stick when you roll it out.

Filling:
1 cup of brown sugar
4 tsp cinnamon
3 tbsp butter, softened

Combine the sugar and cinnamon and mix thoroughly. Spread the softened butter all over the entire surface of the rectangular shaped dough. Next sprinkle the filling over the dough.
Carefully roll up the dough as tightly as you can. If it sticks to the counter, slowly ease the dough up with your fingers - be careful not to tear the dough.
Use a piece of thread to cut the dough. Carefully slide the thread under the dough then cross the thread so it cuts the dough into 1 inch thick pieces.
Place the cut cinnamon rolls into a glass baking dish that is thoroughly coated with butter.
Cover the rolls with a dish towel and set in a warm place for 30 minutes, or until doubled in size.
Preheat the oven to 350 degrees. Cook the cinnamon rolls in the oven for 15-20 minutes or until light brown on top - don't overcook.

Glaze:
3/4 cup of powdered sugar
1/2 tsp vanilla
3-4 tsp milk

Combine the ingredients together and mix thoroughly making sure to remove any lumps.
Once the cinnamon rolls are finished baking, remove from the oven and drizzle with the glaze. Serve immediately. Enjoy.

For the Love of Cooking - Printable Recipes

Strawberry Crepes
4 eggs
1 1/3 cup non fat milk
1 tbsp melted butter
1/2 tsp vanilla extract
1 cup all purpose flour
1 tbsp white sugar
1/2 tsp salt

Additional ingredients:
7-8 Strawberries, stems removed and diced
1 tbsp sugar, more depending on the sweetness of the berries
Powdered sugar, sifted

Combine the first seven ingredients in a large bowl; use immersion blender (or whisk) to mix crepe batter thoroughly. Make sure there are no lumps in the batter. Heat a small non stick skillet over medium heat. Spray with cooking spray and using a small ladle, spoon about 3-4 tablespoons of crepe batter into the hot pan. Tilt the pan clockwise so that the batter spreads evenly over the bottom of the pan. Cook for 30 seconds to 1 minute per side. Most people only cook one side but I cook both.
Combine the diced strawberries and the sugar together. Taste the berries and add more sugar if needed.
Remove from pan and place on a plate. Spread a bit of the strawberries down the center of the crepe. Roll and place on another plate for serving. Sprinkle the top with sifted powdered sugar and more strawberries. Eat immediately.

For the Love of Cooking - Printable Recipes

Strawberry Spinach Salad with Poppy Seed Vinaigrette

Salad:
10 oz of baby spinach
2 cucumbers, diced
2-3 green onions, diced
2 cups of sweet strawberries, diced

Poppy Seed Vinaigrette:
2 tbsp olive oil
2 tbsp apple cider vinegar
1 tbsp lemon juice
1-2 tsp sugar
1/2 tbsp poppy seeds

Place the spinach in a large salad bowl then top with the diced cucumbers, green onions, and strawberries.
Combine the olive oil, apple cider vinegar, lemon juice, sugar, and poppy seeds in a small bowl and mix until well combined.
Pour the dressing on top of the salad and toss well until evenly coated. Serve immediately. Enjoy.

For the Love of Cooking - Printable Recipes