I have to have ramen at least a few times a year, but I always have to go above and beyond that little seasoning packet.. as a matter of fact, throw that little pack right in the trash. I have a better idea!

Here is a 12 minute lunch that you will make time and time again.

2 packs Ramen Noodles, any flavor

4 cups low sodium chicken broth

2 cups  fresh mushrooms

1/4 cup soy sauce

1 tsp ground or fresh grated ginger

1 tablespoon dried parsley

3 fresh basil leaves chopped

15-30 fresh cilantro leaves

Start by adding the broth to a medium pot

Turn heat to med-high and add the mushrooms.

Add the soy sauce, ginger and dried parsley together and mix well.

Chop the basil and add to the mix, stir well.

 Add the soy mixture to the pot and allow to simmer a few minutes.

Add the noodles and cook for 3-4 minutes ( wow, I need to get my nails done)

Stir well and divide into 2 bowls, if you are eating alone you can cut the recipe in half.

Garnish with fresh cilantro and dig in!!

I have to have ramen at least a few times a year, but I always have to go above and beyond that little seasoning packet.. as a matter of fact, throw that little pack right in the trash. I have a better idea!

Here is a 12 minute lunch that you will make time and time again.

2 packs Ramen Noodles, any flavor

4 cups low sodium chicken broth

2 cups  fresh mushrooms

1/4 cup soy sauce

1 tsp ground or fresh grated ginger

1 tablespoon dried parsley

3 fresh basil leaves chopped

15-30 fresh cilantro leaves

Start by adding the broth to a medium pot

Turn heat to med-high and add the mushrooms.

Add the soy sauce, ginger and dried parsley together and mix well.

Chop the basil and add to the mix, stir well.

 Add the soy mixture to the pot and allow to simmer a few minutes.

Add the noodles and cook for 3-4 minutes ( wow, I need to get my nails done)

Stir well and divide into 2 bowls, if you are eating alone you can cut the recipe in half.

Garnish with fresh cilantro and dig in!!

Several years ago, many moons as they say, I was introduced to a food combination that made me take a step back. Being a southern girl from a farming and fishing community on Coastal NC, the concept of eating a cinnamon roll with a bowl of chili just sounded…well..nasty!  Daddy always said, gotta try it before you can say you don’t like it. So, I tried it…Can you say YUM! Where has this Midwestern delight been my whole life?!

I decided then and there, that I had to learn how to make cinnamon rolls… I had never made them before, so it was an adventure….

Now, the PoP cinnamon rolls will do, heck, they are good as can be, in a pinch. BUT!! These easy “homemade” rolls, from frozen dough, are…dare I say? To die for! Okay, that seems a bit over the top…but they are good!!

You will need:

THE ROLLS 

One bag of frozen yeast roll dough

flour for dusting

1 stick of butter ( salted)  melted  Yup, a stick

2 tablespoons light brown sugar

1 heaping teaspoon ground cinnamon

THE ICING

2 cups powdered sugar

1 tablespoon pure vanilla

3 1/2 tablespoons milk

1 teaspoon ground cinnamon

Allow the dough to thaw and then add two rolls together. Dust with flour and knead together.

Roll the dough out and make it look like a snake. Work kinda fast and roll the the dough into itself. I tuck the end under the roll to hold into place .

Add to a parchment lined sheet pan, I can get 12 to a pan.

They will not look perfect, and you don’t want them to… they are rustic.

Melt butter over low heat, then add the cinnamon and the brown sugar. Stir until combined…. the brown sugar will be rather thick. That’s ok…

Brush the rolls with the butter “sauce”  covering them completely.

If it looks like they are swimming, they are…. it’s cool… they like it.

Cover and keep in a warm place until they double in size.

Bake at 350° for 12-16 minutes or until golden brown.

While they are baking… make the icing, you will want to put the icing on while they are still very hot.. it makes the crackle…… oh that crackle….

I love icing… its just so……… I’ll get back to you with an adjective.

Add the tsp of cinnamon after you have mixed the glaze.

Remove from the oven and immediately brush with the glaze, add a little or a lot…it’s up to you !

DIVINE!

That’s a pretty adjective.

Allow to cool in an airy place, like, um a table? ( giggles) Do not cover….

Serve with milk, coffee or in our case… next to a big bowl of Chili!

Several years ago, many moons as they say, I was introduced to a food combination that made me take a step back. Being a southern girl from a farming and fishing community on Coastal NC, the concept of eating a cinnamon roll with a bowl of chili just sounded…well..nasty!  Daddy always said, gotta try it before you can say you don’t like it. So, I tried it…Can you say YUM! Where has this Midwestern delight been my whole life?!

I decided then and there, that I had to learn how to make cinnamon rolls… I had never made them before, so it was an adventure….

Now, the PoP cinnamon rolls will do, heck, they are good as can be, in a pinch. BUT!! These easy “homemade” rolls, from frozen dough, are…dare I say? To die for! Okay, that seems a bit over the top…but they are good!!

You will need:

THE ROLLS 

One bag of frozen yeast roll dough

flour for dusting

1 stick of butter ( salted)  melted  Yup, a stick

2 tablespoons light brown sugar

1 heaping teaspoon ground cinnamon

THE ICING

2 cups powdered sugar

1 tablespoon pure vanilla

3 1/2 tablespoons milk

1 teaspoon ground cinnamon

Allow the dough to thaw and then add two rolls together. Dust with flour and knead together.

Roll the dough out and make it look like a snake. Work kinda fast and roll the the dough into itself. I tuck the end under the roll to hold into place .

Add to a parchment lined sheet pan, I can get 12 to a pan.

They will not look perfect, and you don’t want them to… they are rustic.

Melt butter over low heat, then add the cinnamon and the brown sugar. Stir until combined…. the brown sugar will be rather thick. That’s ok…

Brush the rolls with the butter “sauce”  covering them completely.

If it looks like they are swimming, they are…. it’s cool… they like it.

Cover and keep in a warm place until they double in size.

Bake at 350° for 12-16 minutes or until golden brown.

While they are baking… make the icing, you will want to put the icing on while they are still very hot.. it makes the crackle…… oh that crackle….

I love icing… its just so……… I’ll get back to you with an adjective.

Add the tsp of cinnamon after you have mixed the glaze.

Remove from the oven and immediately brush with the glaze, add a little or a lot…it’s up to you !

DIVINE!

That’s a pretty adjective.

Allow to cool in an airy place, like, um a table? ( giggles) Do not cover….

Serve with milk, coffee or in our case… next to a big bowl of Chili!

Canned veggies can get a bum rap, but they really can be a lifesaver in this hectic life. It can be easy to decide what you want for supper, most nights, but what to go with it can be the tricky part too. This is a go-to side for any meal, and the bacon!! Oh my gosh the bacon!! It just adds that wow factor! Then again, now that I think about it…it adds a wow factor to anything!

Canned veggies are great… all it takes is a little imagination,and maybe… bacon.

• 2 tbsp butter
• 1 can whole kernel corn
• 1 can sliced carrots
• 1 tablespoon honey, plus more for drizzling 
• juice of half a lemon
• pinch salt
• tsp black pepper
• 1/4 cup or less crumbled bacon

Preheat oven to 350°

Start by draining the veggies really good. No need to rinse them unless you want to.

In a cast iron skillet, add the butter and let it melt over med heat. When it starts to bubble add the corn and carrots.

Very gently fold them into each other and cook until heated through. In a bowl add the honey, lemon juice salt and pepper.

Remove them the heat and again, gently fold the honey mixture into them.

Place skillet in the oven and cook for 10 minutes. In that same 10 minutes cut bacon and render it til almost done in a small pan.

Remove the veggies from the oven and add the bacon to the top, adding just a bit of the fat with it… not all of it.

Return to the oven for another 10 minutes.

Serve Hot

________

Canned veggies can get a bum rap, but they really can be a lifesaver in this hectic life. It can be easy to decide what you want for supper, most nights, but what to go with it can be the tricky part too. This is a go-to side for any meal, and the bacon!! Oh my gosh the bacon!! It just adds that wow factor! Then again, now that I think about it…it adds a wow factor to anything!

Canned veggies are great… all it takes is a little imagination,and maybe… bacon.

• 2 tbsp butter
• 1 can whole kernel corn
• 1 can sliced carrots
• 1 tablespoon honey, plus more for drizzling 
• juice of half a lemon
• pinch salt
• tsp black pepper
• 1/4 cup or less crumbled bacon

Preheat oven to 350°

Start by draining the veggies really good. No need to rinse them unless you want to.

In a cast iron skillet, add the butter and let it melt over med heat. When it starts to bubble add the corn and carrots.

Very gently fold them into each other and cook until heated through. In a bowl add the honey, lemon juice salt and pepper.

Remove them the heat and again, gently fold the honey mixture into them.

Place skillet in the oven and cook for 10 minutes. In that same 10 minutes cut bacon and render it til almost done in a small pan.

Remove the veggies from the oven and add the bacon to the top, adding just a bit of the fat with it… not all of it.

Return to the oven for another 10 minutes.

Serve Hot

________

Several years ago, many moons as they say, I was introduced to a food combination that made me take a step back. Being a southern girl from a farming and fishing community on Coastal NC, the concept of eating a cinnamon roll with a bowl of chili just sounded…well..nasty!  Daddy always said, gotta try it before you can say you don’t like it. So, I tried it…Can you say YUM! Where has this Midwestern delight been my whole life?!

I decided then and there, that I had to learn how to make cinnamon rolls… I had never made them before, so it was an adventure….

Now, the PoP cinnamon rolls will do, heck, they are good as can be, in a pinch. BUT!! These easy “homemade” rolls, from frozen dough, are…dare I say? To die for! Okay, that seems a bit over the top…but they are good!!

You will need:

THE ROLLS 

One bag of frozen yeast roll dough

flour for dusting

1 stick of butter ( salted)  melted  Yup, a stick

2 tablespoons light brown sugar

1 heaping teaspoon ground cinnamon

THE ICING

2 cups powdered sugar

1 tablespoon pure vanilla

3 1/2 tablespoons milk

1 teaspoon ground cinnamon

Allow the dough to thaw and then add two rolls together. Dust with flour and knead together.

Roll the dough out and make it look like a snake. Work kinda fast and roll the the dough into itself. I tuck the end under the roll to hold into place .

Add to a parchment lined sheet pan, I can get 12 to a pan.

They will not look perfect, and you don’t want them to… they are rustic.

Melt butter over low heat, then add the cinnamon and the brown sugar. Stir until combined…. the brown sugar will be rather thick. That’s ok…

Brush the rolls with the butter “sauce”  covering them completely.

If it looks like they are swimming, they are…. it’s cool… they like it.

Cover and keep in a warm place until they double in size.

Bake at 350° for 12-16 minutes or until golden brown.

While they are baking… make the icing, you will want to put the icing on while they are still very hot.. it makes the crackle…… oh that crackle….

I love icing… its just so……… I’ll get back to you with an adjective.

Add the tsp of cinnamon after you have mixed the glaze.

Remove from the oven and immediately brush with the glaze, add a little or a lot…it’s up to you !

DIVINE!

That’s a pretty adjective.

Allow to cool in an airy place, like, um a table? ( giggles) Do not cover….

Serve with milk, coffee or in our case… next to a big bowl of Chili!

Several years ago, many moons as they say, I was introduced to a food combination that made me take a step back. Being a southern girl from a farming and fishing community on Coastal NC, the concept of eating a cinnamon roll with a bowl of chili just sounded…well..nasty!  Daddy always said, gotta try it before you can say you don’t like it. So, I tried it…Can you say YUM! Where has this Midwestern delight been my whole life?!

I decided then and there, that I had to learn how to make cinnamon rolls… I had never made them before, so it was an adventure….

Now, the PoP cinnamon rolls will do, heck, they are good as can be, in a pinch. BUT!! These easy “homemade” rolls, from frozen dough, are…dare I say? To die for! Okay, that seems a bit over the top…but they are good!!

You will need:

THE ROLLS 

One bag of frozen yeast roll dough

flour for dusting

1 stick of butter ( salted)  melted  Yup, a stick

2 tablespoons light brown sugar

1 heaping teaspoon ground cinnamon

THE ICING

2 cups powdered sugar

1 tablespoon pure vanilla

3 1/2 tablespoons milk

1 teaspoon ground cinnamon

Allow the dough to thaw and then add two rolls together. Dust with flour and knead together.

Roll the dough out and make it look like a snake. Work kinda fast and roll the the dough into itself. I tuck the end under the roll to hold into place .

Add to a parchment lined sheet pan, I can get 12 to a pan.

They will not look perfect, and you don’t want them to… they are rustic.

Melt butter over low heat, then add the cinnamon and the brown sugar. Stir until combined…. the brown sugar will be rather thick. That’s ok…

Brush the rolls with the butter “sauce”  covering them completely.

If it looks like they are swimming, they are…. it’s cool… they like it.

Cover and keep in a warm place until they double in size.

Bake at 350° for 12-16 minutes or until golden brown.

While they are baking… make the icing, you will want to put the icing on while they are still very hot.. it makes the crackle…… oh that crackle….

I love icing… its just so……… I’ll get back to you with an adjective.

Add the tsp of cinnamon after you have mixed the glaze.

Remove from the oven and immediately brush with the glaze, add a little or a lot…it’s up to you !

DIVINE!

That’s a pretty adjective.

Allow to cool in an airy place, like, um a table? ( giggles) Do not cover….

Serve with milk, coffee or in our case… next to a big bowl of Chili!

I have to have ramen at least a few times a year, but I always have to go above and beyond that little seasoning packet.. as a matter of fact, throw that little pack right in the trash. I have a better idea!

Here is a 12 minute lunch that you will make time and time again.

2 packs Ramen Noodles, any flavor

4 cups low sodium chicken broth

2 cups  fresh mushrooms

1/4 cup soy sauce

1 tsp ground or fresh grated ginger

1 tablespoon dried parsley

3 fresh basil leaves chopped

15-30 fresh cilantro leaves

Start by adding the broth to a medium pot

Turn heat to med-high and add the mushrooms.

Add the soy sauce, ginger and dried parsley together and mix well.

Chop the basil and add to the mix, stir well.

 Add the soy mixture to the pot and allow to simmer a few minutes.

Add the noodles and cook for 3-4 minutes ( wow, I need to get my nails done)

Stir well and divide into 2 bowls, if you are eating alone you can cut the recipe in half.

Garnish with fresh cilantro and dig in!!

I have to have ramen at least a few times a year, but I always have to go above and beyond that little seasoning packet.. as a matter of fact, throw that little pack right in the trash. I have a better idea!

Here is a 12 minute lunch that you will make time and time again.

2 packs Ramen Noodles, any flavor

4 cups low sodium chicken broth

2 cups  fresh mushrooms

1/4 cup soy sauce

1 tsp ground or fresh grated ginger

1 tablespoon dried parsley

3 fresh basil leaves chopped

15-30 fresh cilantro leaves

Start by adding the broth to a medium pot

Turn heat to med-high and add the mushrooms.

Add the soy sauce, ginger and dried parsley together and mix well.

Chop the basil and add to the mix, stir well.

 Add the soy mixture to the pot and allow to simmer a few minutes.

Add the noodles and cook for 3-4 minutes ( wow, I need to get my nails done)

Stir well and divide into 2 bowls, if you are eating alone you can cut the recipe in half.

Garnish with fresh cilantro and dig in!!