For your listening pleasure...

I found a new band, which I am really enjoying. Mumford and Sons, they are a folkrock band and are awesome. Just scroll to the bottom of my playlist (up above) and click on their three songs I have there. It was hard for me to only choose three. Listen and enjoy.

Cinnamon Rolls

I made these cinnamon rolls last night, they were super yummy, and not too close together on the pan so I can get lots of crusty bread (I'm a girl who loves the heel of the bread) I made the dough really thin so there are many cinamony, sugary, buttery layers, so much better than one or two swirls. I made an icing drizzle from 1 cup powdered sugar, 1 tsp. almond extract (you can use vanilla) and just enough milk to make it drizzle nicely off the fork. I literaly added a drop of milk at a time. Stirring after each addition until it was just right. I am guessing it was no more than a TBSP. maybe less. It was a pan of 24 and they are already all gone. My husband declared them the BEST cinnamon rolls he's ever had.

What's For Dinner?

Sauteed Mushrooms in a Cream Sauce and Personal Chicken Pot Pies....

First off I apologize my point and shoot camera leaves alot to be desired....second of all I usually forget to take pictures and so the combination is not good.

CHICKEN POT PIES: I used The Pioneer Woman's Cookbook recipe for Chicken Pot Pie, except I made them personal sized. Her recipe is for a 9" Pie, but I've found if I add just a little more veggies than it is perfect for the Six of us. I found the large ramekins at WALMART (Miracle). I also used Pillsbury Piecrust Ready to roll out (in fridge section). I just roll the two crusts out a little more and cut 3 tops (about 1/2 inch bigger around than ramekins) from each crust. We have had this twice now in the last month and we are all in love.

Baked at 400 Degrees for about 35 minutes, til the crusts are golden brown.

My favorite part is that there is only Crust on top so I avoid the soggy dough thing of frozen chicken pies.

Now come the Mushrooms...Iggy's Sports Grill....I went there sometime last year, while still in Utah, and we got the Sauteed Mushrooms Appetizer. I cannot even begin to describe how tasty this is...So after many cravings and fruitless internet searches I created my own....WOW, and sooo easy.

SAUTEED MUSHROOMS in a CREAM SAUCE: I started by washing and capping the mushrooms (3 of the 80z. packages). Just the white button ones available in small packages at the grocary store. In a hot pan I melted about 2 TBSP. Butter. Add 4 Cloves Minced garlic. Cook for just a minute until the garlic is just barely browning, then throw in the mushrooms and stir around for another minute. Then add 1/2 cup chicken broth. You want the broth to boil a bit. Meanwhile combine in bowl 3/4 c. Heavy Cream, 1/4 c. milk, 1 TBSP. Flour, and 1/2 tsp. salt. Stir and then lower heat on stove and add Cream sauce. Stir and let cook for a couple minutes.

Heat your oven to 375....then pour whole mushroom mixture into baking pan. You want the mushrooms to just fit in a single layer. Then spread cheese (I had a colby mix)about 1-1 1/2 cup over the top. Bake about 30 minutes until golden. Serve with crispy bread wedges. Soooo yummy. All the kids and Michael love this too.

Again these pictues don't do this food justice. And the smell, amazing.