Homemade Cinnamon Roll Pop Tarts

Homemade Cinnamon Roll Pop Tarts

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Next week, my older brother will celebrate his 25th birthday.  He has lived 9125 days, and I estimate that he has eaten Pop Tarts for breakfast at least 9000 times.

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Yes, I realize that would mean that he ate Pop Tarts when he was only 4 months old.  He probably did.

 

 

His favorite flavor is frosted strawberry.  Although I don’t eat Pop Tarts nearly as often as he does, I do love just about anything with cinnamon.

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And that’s where this recipe was born.  In the picture above, there are three types of homemade Pop Tarts:

  • Frosted Strawberry (for Brother)
  • Cinnamon Roll (for myself)
  • Chocolate Chip (for everyone because the world loves chocolate)

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Ingredients

Crust:

  • 2 cups oatmeal ground into flour
  • 1/4 cup coconut oil
  • 1/3 cup applesauce
  • 1/2 tsp salt
  • 2-4 tbs cold water

Filling Ideas:

Directions

  • Combine all crust ingredients in a food processor.  Pulse 20 times, and then let the food processor run until all ingredients are well combined and become a ball of dough.  I had to stop the food processor several times to break up large chunks of coconut oil.
  • Divide dough into two equal parts.  Wrap each half in plastic wrap and flatten slightly.  Place in refrigerator for 15 minutes.
  • Remove dough from refrigerator and let sit for about 10 minutes (it seems weird, but it worked).  Roll dough between two pieces of plastic wrap until it is about 1/8 inch thick.
  • Using cookie cutters or a knife, cut dough into as many pieces as possible before re-rolling and cutting.
  • Preheat oven to 350 degrees Fahrenheit.  Place half of the dough pieces of a cookie sheet lightly sprayed with non-stick spray.  Place about 1 tablespoon of filling in the middle of each piece of crust.  Leave about 1/4 in on each side so that the filling will not come out the sides when it bakes.
  • Place a second piece of dough on top of each bottom piece.  Use a fork to seal the edges.  Use a toothpick to poke holes in the top of each pop tart.
  • Bake for 15-20 minutes until lightly browned.  Let cool.
  • I topped mine with a simple glaze (powdered sugar + milk), but that is completely optional.
  • Eat and enjoy!  These can be stored in an airtight container for up to a week.

 

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P.S. – I am linking up with Angie and her cohosts  Lizet @ Chipa by the dozen and Jhuls @ The Not So Creative Cook for Fiesta Friday.

Strawberry Salsa

Strawberry Salsa

May is National Strawberry Month AND National Salsa Month

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Did you know that almost 14% of people think that cilantro tastes like soap? It’s true, and it’s completely scientific.

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Best Lazy Takeout

Best Lazy Takeout

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Chinese takeout is the long-standing salvation of individuals who just don’t have time to cook.  In the present age, takeout has become even more timely; UberEats and Postmates bring the food to your door.

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A few weeks ago, I heard that even McDonald’s will deliver food (for a small fee) if the drive through isn’t speedy enough for you.

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I would argue that this easy Asian dish is more convenient than takeout.  It requires only a few ingredients and less than thirty minutes.

 

Just like our other “BLTs” this month, it is the Best Lazy option for a busy night!

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Ingredients

  • 16 oz. ground turkey or spicy turkey sausage
  • 1/2 tablespoon + 2 teaspoons ground ginger (you will need these at different times)
  • 1 clove of garlic, minced
  • 1 tablespoon red pepper flakes (omit if using spicy turkey sausage)
  • 16 oz. chopped cabbage slaw
  • 1 red pepper, cut into thin strips
  • 10 green onion, sliced thin
  • 1/4 cup soy sauce or coconut aminos
  • 1/2 cup water

Directions

  • In a large skillet, cook turkey with 1/2 tablespoon ginger, 1 clove of garlic, and 1 tablespoon of red pepper flakes until turkey is cooked through.  Drain and return to skillet.
  • Add slaw, sliced red pepper, and green onions.  Sautee for 2-3 minutes.
  • Stir in soy sauce, watre, and remaining ginger (2 teaspoons).  Cook 2-3 minutes or until slaw is slightly wilted.
  • Serve warm.
  • If desired, top with green onion, peanuts, and/or sesame seeds.

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P.S. I am linking up with Angie for Fiesta Friday.  The cohost this week is Jenny @ Dragonfly Home Recipes.

Best Lazy Tamales

Best Lazy Tamales

In my mom’s hometown, there is a food stand called The Tamale King.  The owner, Ray, makes the BEST tamales in the United States.

Ray's Tamale King

I am not even going to pretend that my skillet tamales compare to Ray’s real tamales.  These are the lazy version; you don’t have to…

  • Shred the meat
  • Make masa
  •  Soak corn husks
  • Assemble individuals tamales

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You just need a skillet and about 30 minutes to cook this delicious dinner.

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Ingredients

  • 1 pound ground beef or turkey
  • 1 bell pepper (any color will work; I used yellow)
  • 1/2 tablespoon cumin
  • 1 teaspoon chili powder
  • 2 cups salsa
  • 2 tablespoons water
  • 2/3 cup frozen corn
  • 6 corn tortillas
  • 4 oz. shredded cheese

Directions

  • Chop the pepper.  Cook the pepper and the meat in a skillet over medium heat for about 10 minutes or until meat is cooked through and no longer pink. Drain.
  • Return meat to skillet with cumin, chili powder, salsa, water, and corn.  Bring to a boil.
  • Cut tortillas in half and then into 1-inch strips.  Add the tortillas strips to the skillet.  Reduce heat, cover, and simmer for 8 minutes.
  • Top with cheese before serving.

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P.S. I am linking up with Angie for Fiesta Friday.

Salted Peanut Butter Klondike Bar

Salted Peanut Butter Klondike Bar

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What would you do-oo-oo-oo for a Klondike bar?

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Now that you are considering all sorts of crazy feats, let’s switch gears and chat about the great month of March.  I love March for several reasons.

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Strawberry & Nutella Baked Taquitos

Strawberry & Nutella Baked Taquitos

February is National Chocolate Lover’s Month

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It’s no secret that I LOVE nut butter.   I like nut butter with bananas.  I like nut butter with oatmeal.  I like nut butter with pretzels.  I like nut butter with carrots.  And I really like nut butter with chocolate.

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Italian Baked Chicken

Italian Baked Chicken

By now, you probably know what we are celebrating…

Happy National Oatmeal Month!

Long before the Quaker Mill Company began operations in 1877, oatmeal had already earned the reputation of being a breakfast food, and rightfully so.  Because it is warm, earthy, and filling, it is ideal fuel for a busy day.

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However, I don’t think any food should be limited to one time of the day.  Who says you can’t have ice cream at breakfast?  Why don’t we eat eggs at lunch?  And, please, let’s find a way to get oatmeal into our supper regimen.

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Italian Baked Chicken

Makes 2-5 servings

Ingredients

  • 1 pound boneless, skinless chicken breast
  • 1 egg
  • 1 egg white
  • 2 tbs. milk
  • 1/2 cup oatmeal (quick or rolled oats)
  • 1/4 cup Parmesan cheese (powder or freshly grated)
  • 1 tsp. Italian seasoning mix
  • 1/2 tsp. onion powder
  • 1/2 tsp. garlic powder
  • 1/4 tsp. paprika
  • salt and pepper to taste

Directions

  • Preheat oven to 425 degrees Fahrenheit.
  • Spray a baking sheet with nonstick cooking spray.
  • Cut chicken into strips about 4 inches long by 2 inches wide (or whatever size you prefer).
  • In a shallow bowl, lightly beat the egg, egg white, and milk together.  Set aside.
  • Use a food processor to create oat flour by grinding the oatmeal for about a minute.  Depending on how course you want your flour, you may need to grind it a little longer.
  • In a second bowl, mix all the dry ingredients (oat flour, Parmesan cheese, and spices).
  • Dip each piece of chicken in the wet mixture.  Then roll it in the dry mixture, pressing the dry mixture into the chicken.  Transfer to the baking sheet.
  • Bake for 15-20 minutes, turning once.
  • Let cool.
  • Eat and enjoy!

 

And for the the first time in a long time, I am linking up with #fiestafriday.   Special Thanks to Juju and Lily for cohosting.  Enjoy the party!