mini egg muffins

Instructions

1. 

Grilled Corn, Avocado and Tomato Salad with Honey Lime Dressing

• pint grape tomatoes cut in halves
• 1 ripe avocado, roughly chopped
• 2 ears of fresh sweet corn
• 2 tbsp fresh cilantro, chopped

Slice the tomatoes in half. Remove husks from corn and grill over medium heat for 10 minutes. The corn should have some brown spots and be tender and not mushy. Cut the corn off the cob then scrape the cob with the back of your knife to get the juices. Set aside and let cool. Dice the avocado and chop the cilantro.

Honey Lime Dressing:

• Juice of 1 lime
• 3 tbsp vegetable oil
• 1 tbsp honey
• Sea salt and fresh cracked pepper, to taste
• 1 clove garlic, minced
• Dash of cayenne pepper

Add all the dressing ingredients in a small bowl and whisk to combine. Set aside.

Combine the sliced tomatoes, avocado, cilantro and grilled corn and honey lime dressing and mix gently so everything is evenly coated. Be careful not to mash the avocados. Let the salad sit for 10-15 minutes to let flavors mingle. Enjoy.

Cinnabun Rolls

make these the night before!



1 cup warm milk
2 eggs, room temperature
1/3 cup butter, melted
4 1/2 cups bread flour or regular flour (bread flour makes for a lighter cinnamon roll)
1 teaspoon salt
1/2 cup white sugar
1 pkg yeast (1/4 ounce)


Filling:
1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened


Icing:
3 oz cream cheese, softened
1/4 cup (4 tablespoons) butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt


Microwave milk for 45-60 seconds in the microwave. Dissolve yeast in warm milk in a large bowl. Add sugar, butter, salt, eggs, and flour. Mix well. Knead dough into a large ball, using your hands dusted lightly with flour. Put in a bowl sprayed with cooking spray and cover tightly with plastic wrap. Let rise in a warm place about 1 hour or until dough has doubled in size. *Our house is so cold I have a hard time getting things to rise. If I turn on the oven and then put the rolls on top of the stove, the oven generates enough heat for them to rise.


In a small bowl, thoroughly combine brown sugar and cinnamon. Spray surface with cooking spray or sprinkle flour on it. Roll dough into a 16x21 inch rectangle about 1/4 inch thick. Spread dough with 1/3 cup softened butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough starting with the longer side and cut into 12 rolls (or more smaller rolls). Place rolls in a lightly greased 9x13 inch glass baking dish. Cover and let rise until nearly doubled, about 30 minutes. *After this I would put them in the refrigerator for the next morning if you are doing them the night before.


Meanwhile, preheat oven to 350 degrees. Bake rolls in preheated oven until golden brown, about 18-20 minutes. While rolls are baking, beat together cream cheese, butter, confectioners' sugar, vanilla extract and salt. Spread frosting on while they are still warm so that the frosting melts into the roll. That's what the Cinnabon people do (I asked them).

Frozen Hot Chocolate

5-6 oz chocolate (we like Marabou from Ikea and/or a few different kinds of Ghiradelli)
2 tsp.  hot chocolate powder mix (I like to use Stephens-brand hot chocolate mix)
1 1/2 Tbsp sugar
1 1/2 c. milk
3 c. ice (to make it a little more rich, use frozen milk cubes)
*Whipped cream (see below or store-bought)
Chocolate shavings

Chop the chocolate into small pieces and melt in a double boiler or a small saucepan over med-low heat. Stir occasionally until melted. Add the hot chocolate mix and sugar, stirring constantly until blended. Remove from heat, slowly add half a cup of the milk, and stir until smooth. Cool to room temperature.  In a blender, place the remaining cup of milk, the chocolate mixture, and the ice. Blend on high speed until smooth. Pour into cup or mug and top with whipped cream and chocolate shavings.


*Whipped Cream:
1 c. heavy cream, very cold
1 tsp. vanilla extract
1 1/2 Tbsp light corn syrup

Combine the cream and vanilla and mix well. With an electric mixer with a whisk attachment, start whipping the cream on medium speed. Add the corn syrup slowly while beating. Whip until the cream holds soft peaks.