Panera's Broccoli Cheddar Soup

• 1/4 cup melted butter 
• 1/2 medium chopped onion 
• 1/4 cup flour 
• 2 cups half-and-half cream 
• 2 cups chicken stock or broth 
• 1/2 lb broccoli, (about 3 cups), chopped into bite size pieces 
• 1 cup carrot, , julienned (can buy matchstick carrots in produce section) 
• 1/4 teaspoon nutmeg, (optional but brings out the flavor) 
• 8 ounces grated sharp cheddar cheese, (2 cups) 
• salt and pepper 

1. Melt the 1/4 cup butter and sautee the onions in it until soft. Sprinkle the flour over the mixture. Cook and stir over medium heat for 1-2 minutes. 
2. Whisk in the half & half and chicken stock. 
3. Add the broccoli and carrots. Cook over low heat for 20-25 minutes or until the broccoli and carrots are tender. 
4. Add salt and pepper. You can leave the soup chunky or blend about 1 cup of the soup and stir it in for a smoother soup (that's what I do). Return to low heat and add the cheese. If your heat is too high your soup can get grainy. Stir in the nutmeg if desired. 
5. Serve with crusty bread.

https://www.the-girl-who-ate-everything.com/panera-broccoli-cheese-soup/

Daniel Dip (Great bean dip for New Year's Eve!)

1 14 oz. can green enchilada chile sauce 

2 14 oz cans refried beans (or equivalent)

1 can chicken (or make your own) or 1 lb. ground beef (w/ 1packet taco seasoning) *

16 oz.-ish shredded cheddar cheese, or some other melting cheese blend

Chopped onion

Chopped green pepper

Chopped green onion 

*For genuine daniel dip flavor, dice and cook chicken in taco seasoning 

Combine all ingredients except green pepper and green onionin slow-cooker on low. Add pepper and green onions about an hour before serving. Serve with chips when hot throughout. Can also be made on stovetop. 

Zucchini Muffins

 The Best Whole Grain Zucchini Muffins

1/2 cup granulated sugar 

2 large eggs

1/3 cup canola, avocado, vegetable or melted coconut oil  

1 teaspoon vanilla extract  

1 1/4 cups (6.25 ounces) white whole wheat flour (can sub all-purpose)  

1/2 teaspoon ground cinnamon  

3/4 teaspoon baking soda  

3/4 teaspoon baking powder  

1/2 teaspoon salt  

2 cups finely shredded zucchini lightly squeezed of excess water (see *note), about 10 ounces (measured after wringing)  

1/2 cup (3 ounces) milk chocolate, semisweet or bittersweet chocolate chips (plus more for tops of muffins, if desired), optional  

Raw or coarse sugar for sprinkling on top, optional

Preheat the oven to 350 degrees F. Line a standard 12-cup muffin tin with paper liners or grease with nonstick cooking spray. 

In a large bowl, whisk together the sugar, eggs, oil, and vanilla until well-combined. 

In a medium bowl, whisk together the flour, cinnamon, baking soda, baking powder and salt. 

Add the dry ingredients to the wet mixture and stir with a wooden spoon or spatula 3-4 times until the batter starts to come together but there are still streaks of flour throughout. 

Stir in the shredded zucchini and chocolate chips, if using, until the batter is just combined. Don't overmix! It's ok if the batter is still slightly lumpy. 

Divide the batter evenly among the prepared muffin tin. Add a few chocolate chips to the top of each muffin for a prettier chocolate chip appearance (totally optional). If making the batter without chocolate chips, sprinkle a bit of raw or coarse sugar over the top of the muffins (again, optional, but super delicious). 

Bake for 17-22 minutes until the tops spring back lightly to the touch. Let cool for a few minutes in the muffin tin before removing to a wire rack to cool completely. These taste best once cooled, in my opinion (and are delicious the next day, as well). 

*NOTES  Zucchini: you don't need to go crazy wringing the water out of the zucchini here. I simply shred the zucchini finely and then take handfuls and give the zucchini a good squeeze over the kitchen sink (with no extra tools like a kitchen towel, etc). A good, healthy squeeze will do just fine. No need to squeeze the guts out of the zucchini for this recipe. I've given a weight and general cup measure for the zucchini once it is lightly squeezed.   Variation: want another delicious variation? Sub in 1 cup finely shredded apple (Granny Smith or Honeycrisp are tasty here) for 1 cup of the zucchini (no need to squeeze water out of the apple). So yummy!  

Original recipe: HTTPS://WWW.MELSKITCHENCAFE.COM/WHOLE-GRAIN-ZUCCHINI-MUFFINS/

Monster Muffins

Ingredients

• 18 standard cupcake liners
• 2 cup flour, whole wheat
• 1 1/2 teaspoon cinnamon
• 2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt*
• 1/2 cup butter, unsalted*
• 3/4 cup milk
• 1/2 cup honey
• 1 large banana
• 6 ounce raw baby spinach (by weight)
• 1 large egg
• 1 teaspoon vanilla extract

Instructions

• Preheat oven to 350 F, and line a muffin pan with paper liners (or use silicone muffin cups sprayed with cooking spray).
• Combine all dry ingredients in a large mixing bowl.
• Heat the butter until just melted. Using a blender or food processor, blend the raw spinach, banana, honey, milk, egg, vanilla, and melted butter until completely pureed.
• Pour the puree into the dry ingredient bowl, and fold together gently until just combined. (Do not over-mix.)
• Spoon the batter into the muffin pan, and bake for 18-22 minutes, or until the muffins are firm to the touch on top, but not quite browning.
• Cool most or all of the way before serving. Freeze any remaining or store in refrigerator.
  
  
  
  

Black Beans and Rice

Black Beans and Rice

Main Dish,Beans,Dairy Free,Untested

1 teaspoon olive oil
1 onion, chopped
2 cloves garlic, minced
3/4 cup uncooked white rice  
1 1/2 cups low sodium, low fat vegetable broth
2 teaspoons turmeric
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
3 1/2 cups canned black beans, drained

Optional suggestions:
1 can corn
1 can tomatoes with green chiles
1 splash of lime

In a stockpot over medium-high heat, heat the oil. Add the onion and garlic and saute for 4 minutes. Add the rice and saute for 2 minutes.

Add the vegetable broth, bring to a boil, cover and lower the heat and cook for 20 minutes. Add the spices and black beans.

One other review
I made the following changes: 1 tsp granulated garlic instead of 2 cloves (non in the house), chicken broth instead of veggie, 2 tsp cumin, only 1 can of black beans, plus added 1 can of corn (drained) and 1 can of Rotel tomatoes (undrained). My husband loved it and has asked that it be added to our menu on a regular basis. We used it as a burrito filling, a quesadilla filling, and a stand-alone dish. I also added extra chicken broth to some of the leftovers and made it into soup. The mixture would also be good on top of nachos or combined with chicken and cheese to make a casserole. Cheese and/or sour cream are good compliments. Next time, I will lower the cayenne to 1/8 tsp (the Rotel adds enough heat for my taste) and use 2 cans of beans (black, pinto, and kidney would all work well in this dish).

Blender Tomato Cream Soup

2 cups milk
2 cans (14-1/2 ounces) diced tomatoes, undrained
1 package (8 ounces) cream cheese
1 Tbsp. dried basil (or 1/2 c. fresh)
1/2 teaspoon salt
1/8 teaspoon pepper

DIRECTIONS

Place all ingredients in a blender; cover and process until smooth and warm (if using a Vitamin or Blendtec. If not, transfer to a large saucepan; heat through).

Yield: 4 servings. 

*It fed 5 kids and 1 adult for a meal, with a side of saltine crackers.

Pizza Rolls

Simple Instructions

Preheat oven to 350. Roll out pizza dough (your preferred recipe) in a large rectangle. Cover with cheese, Italian seasoning, and your toppings of choice. Roll it up (like you would roll up cinnamon rolls before cutting). Do not cut yet.  Bake 15-20 min. Now slice into 1-inch pieces and serve with pizza sauce for dipping.

Pizza Dough

1 tbsp yeast
1 cup warm water
1 tbsp sugar
1 tsp salt
2 tbsp vegetable oil
2 1/2 to 3 cups flour

Dissolve yeast into water.  Stir in remaining ingredients.  Let rest 5 minutes.  Knead a few times only. For pizza crust, pat dough into pan and bake at 400 for only 12-15 minutes. For pizza rolls see above.

Italian Seasoning Ratios

At some point we will make this, but in the mean time we just reference this for ratios when sprinkling on the seasoning. We definitely do not use this munch for one "loaf."

1 1/2 teaspoons dried oregano
1 teaspoon dried marjoram
1 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary
1/2 teaspoon dried sage
garlic, optional
red pepper flakes, optional (red pepper we omit from the kids pizza rolls)

Hawaiian haystacks chicken gravy from scratch

Hawaiian Haystacks: Chicken Sauce Reinvented

YIELD: MAKES ABOUT 4 CUPS CHICKEN SAUCE (ENOUGH TO SERVE 4-6 FOR HAWAIIAN HAYSTACKS)

INGREDIENTS

2 boneless, skinless chicken breasts, cut into bite-size chunks (or leftover cooked chicken, cubed)

3 tablespoons butter

½ onion (about ½ cup), finely chopped

3 cloves garlic; finely minced

1 teaspoon salt

½ teaspoon pepper

¼ cup flour

2 cups milk

1 cup chicken broth

Celery, diced (optional)

DIRECTIONS

In a large skillet melt the butter over medium heat and add the onion and raw chicken (if using leftover cooked chicken, don’t add it to the skillet now, you’ll add it later). Saute the onion and chicken, if using, until the onions are soft and translucent and the chicken is cooked through, about 5 to 6 minutes. Add the garlic and cook for about one minute, stirring, until fragrant.

Sprinkle the flour over the onions and chicken and stir to combine. Cook over medium heat for one minute – this helps get rid of the starchy, flour taste. Slowly whisk in the milk and chicken broth. Cook, stirring constantly with a whisk, and bring the sauce to a simmer over medium to medium-high heat. 

Add the salt and pepper. If you are using leftover cooked chicken, add it now. Continue simmering, stirring the sauce frequently, until the sauce has thickened, about 5-8 minutes.

Serve the chicken sauce over rice with your toppings of choice, such as olives, tomatoes, shredded sharp cheddar cheese, green onions, mandarin oranges and chow mein noodles.

Required:

Rice

Chicken Gravy/Sauce (w/diced celery if available)

Cheddar cheese, shredded

Green onions, chopped

Green peppers, diced

Green peas, cold

Pinneapple tidbits

Tomatoes, diced

Chow mein noodles or some type of almonds

Other optional toppings:

Coconut, shredded

Olives, sliced

Carrots, shredded

Mushrooms, sliced

Mandarin oranges from can

Haven't tried:

black beans, pinto beans or lentils

boiled eggs, mashed

corn

cucumbers

Cheesy Bacon Mini Meatloaves

2

 eggs

3/4

cup  milk

1-1/2

lb.  lean ground beef

1

pkg.  (6 oz.) Herbed Stuffing Mix  

3/4

cup  Finely Shredded  Cheese

1/3

cup  Barbecue Sauce

3

 green onions, sliced

6

slices  Bacon

WHISK eggs and milk in large bowl until blended. Add all remaining ingredients except bacon; mix lightly. Shape into 6 (1-inch-thick) patties; wrap bacon slice around edge of each patty.

WRAP individually in plastic wrap; place in freezer-weight resealable plastic bag. Seal bag. Freeze up to 3 months.

HEAT oven to 375ºF. Unwrap frozen patties; place on rimmed baking sheet sprayed with cooking spray. Bake 40 to 45 min. or until done (160ºF).

Four Cheese Chicken Fettuccine

Ingredients

• 8 ounces uncooked fettuccine
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 1 package (8 ounces) cream cheese, cubed
• 1 jar (4-1/2 ounces) sliced mushrooms, drained
• 1 cup heavy whipping cream
• 1/2 cup butter
• 1/4 teaspoon garlic powder
• 3/4 cup grated Parmesan cheese
• 1/2 cup shredded part-skim mozzarella cheese
• 1/2 cup shredded Swiss cheese
• 2-1/2 cups cubed cooked chicken
• TOPPING:
• 1/3 cup seasoned bread crumbs
• 2 tablespoons butter, melted
• 1 to 2 tablespoons grated Parmesan cheese

Directions

• Cook fettuccine according to package directions
• Meanwhile, in a large pan, combine the soup, cream cheese, mushrooms, cream, butter and garlic powder.  Stir in cheeses; cook and stir until melted.  Add chicken; heat through.
• Transfer to a shallow greased 2 1/2 quart baking dish (a 9 x 9 inch pan is a 2 1/2 quart dish).  Combine topping ingredients; sprinkle over chicken mixture.  Cover and bake at 350 degrees for 25 - 30 minutes.  Uncover; bake 3 - 10 minutes longer or until bubbly and yummy.

Mexican Manicotti

Ingredients

• 1 pound lean ground beef
• 1 can (16 ounces) refried beans
• 2-1/2 teaspoons chili powder
• 1-1/2 teaspoons dried oregano
• 1/4 teaspoon garlic salt
• 1 package (8 ounces) uncooked manicotti shells
• 2-1/2 cups water
• 1 jar (16 ounces) picante sauce
• 2 cups (16 ounces) sour cream
• 1 cup (4 ounces) shredded Monterey Jack or Mexican cheese blend
• 1/4 cup sliced green onions
• Sliced ripe olives, optional

Directions

• In a large bowl, combine the uncooked beef, refried beans, chili powder, oregano, and garlic salt.  Spoon or pipe into uncooked manicotti shells; Put the filled shells into a greased 13 x 9 inch baking dish.  Combine picante sauce and water;  Pour over shells.  Cover and refrigerate overnight.
• Remove from the refrigerator 30 minutes before baking.  Cover and bake at 350 degrees for 1 hour.  Uncover; spoon sour cream over the top.  Sprinkle with cheese, onions and olives if desired.  Bake 5-10 minutes longer or until the cheese is melted.
• **Note:  I covered it with cheese, but served the sour cream, onions and olives at the table.

Pizza Pretzels

Pizza Crust (I used the 5-minute recipe, but I'm sure any would work, including canned)

pepperoni

mozzarella string cheese

parmesan cheese

olive oil

cornmeal

Pasta sauce

Heat oven to 425.  Sprinkle cornmeal onto a cookie sheet (I used my stoneware pizza stone).

Cut string cheese in half lengthwise.

Roll pizza crust out to approximately 16x10.  Cut lengthwise into 4 pieces (about 2 1/2 inches wide for each strip).  

Place pepperoni slices down the length of each dough piece, overlapping (or not) depending on how much you like pepperoni (and how much pepperoni you have).  Lay half pieces of cheese on top of the pepperoni (I used 3 half pieces per pretzel, but more would be okay too).  

Bring sides of each dough strip over pepperoni and cheese, and tightly pinch together; pinch ends to seal.  Lightly roll and shape into logs.  Bend into a {rough} pretzel shape.  Place pretzels on cookie sheet.  Brush with olive oil and sprinkle with parmesan cheese.

Bake 13 to 15 minutes or until pretzels are golden brown.  Serve warm with pasta sauce for dipping, if desired.

Frosted Banana Bread Cookies

Ingredients

• ¾ cup shortening
• ¾ cup sugar
• 1 egg
• 1 tsp vanilla
• 2 ripe bananas
• ¼ tsp salt
• 1 tsp baking soda
• 2 cups flour
• Frosting:
• 3 tbsp brown sugar
• 2 tbsp evaporated milk
• 4 tbsp butter
• 2 cups powder sugar

Instructions

1. Cream together shortening and sugar. Add remaining ingredients and mix together.
2. Cookie scoop them onto cookie sheets.
3. Bake at 350 for 11-12 minutes.
4. Let cool for 3-5 minutes and then frost
5. Frosting:
6. Bring to boil sugar, evaporated milk and butter. Slowly add powder sugar until consistency you like (I usually do about 1½ cups)

White Chocolate Blondies

INGREDIENTS

1 C butter
1/2 C white chocolate, chopped
4 eggs, beaten
2 C sugar
1 1/2 C flour
1 1/2 tsp vanilla

FROSTING

1/2 C butter
1/3 C white chocolate, chopped
3 C powdered sugar
2 Tbsp whipping cream (or more to right consistency)
1 1/2 tsp vanilla



INSTRUCTIONS
Preheat oven to 350 degrees.
For the brownie part melt your white chocolate and butter either in the microwave or a double boiler.
White Chocolate burns easily so be sure and watch it. Melt it in small increments of time. Whisk in eggs and then add in sugar.
Add flour and vanilla.
Put into a greased 9 x 13 pan.
Bake for 30 minutes. Cool and then frost.

FROSTING:
Melt butter and white chocolate in microwave or double boiler.
Remove from heat and add powdered sugar, whipping cream and vanilla.
Frost brownies.

Crockpot Sausage and Cheese Tortellini

Ingredients: 

• 1 lb. Italian Sausage 
• 20 oz. Frozen Three-Cheese Tortellini 
• 32 oz. Chicken Broth
• 2 Cans Diced Tomatoes – The kind that are seasoned with basil, garlic & oregano. If you don’t have the seasoned ones, you’ll need to add in your own seasonings.
• 8 oz. Cream Cheese 
• Grated Parmesan Cheese for topping!

1. Take your cream cheese out of the fridge, and let it sit while you quickly brown your meat.

2. Add the sausage and tortellini to your Crock Pot. Pour the tomatoes, liquid and all, and broth over the top. Add your cream cheese to the Pot in chunks.

3. Give your Crock Pot a good stir to get everything evenly distributed, making sure the liquids are adequately covering the tortellini.

4. Cook on LOW for a total of 3 1/2 – 4 hours. Stir at 1 1/2 hours, and again at 3 hours, removing the lid for the last 30 minutes of cooking. This will give the sauce some time to thicken up. You can leave the lid off longer if you need more thickening time, but stir every so often.

Black Bean Brownies

These brownies are not only super healthy, but they taste amazing!!!

Black Bean Brownies

(gluten-free)

1 1/2 cups black beans (1 15-oz can, drained and rinsed very well)

2 tbsp cocoa powder- dutch or regular

1/2 cup quick oats

1/4 tsp salt

1/3 cup pure maple syrup or agave

2 nunaturals stevia packs or 2 tbsp sugar

1/4 cup coconut or vegetable oil

2 tsp pure vanilla extract

1/2 tsp baking powder

1/2 cup to 2/3 cup chocolate chips (Not optional. Omit at your own risk.)

optional: more chips, for presentation

Black Bean Brownies Recipe: Preheat oven to 350 F. Combine all ingredients except chips in a good food processor, and blend until completely smooth. Really blend well. (A blender can work if you absolutely must, but the texture—and even the taste—will be much better in a food processor.) Stir in the chips, then pour into a greased 8×8 pan. Optional: sprinkle extra chocolate chips over the top. Cook the black bean brownies 15-18 minutes, then let cool at least 10 minutes before trying to cut. Makes 9-12 brownies.

Marshmallow Fondant (tastes good)

I found this recipe online when I did my friends wedding cake. It's easy, easy to use, and it tastes good. For more tips the website is here

Ingredients:

16 ounces white mini-marshmallows (use a good quality brand)
2 to 5 tablespoons water
2 pounds icing sugar (please use C&H Cane Powdered Sugar for the best results)
1/2 cup Crisco shortening (you will be digging into it so place in a very easily accessed bowl)

 

Directions:

NOTE: Please be careful, this first stage can get hot.

Melt marshmallows and 2 tablespoons of water in a microwave or double boiler. To microwave, place the bowl in the microwave for 30 seconds, open microwave and stir, back in microwave for 30 seconds more, open microwave and stir again, and continue doing this until melted. It usually takes about 2 1/2 minutes total.

Place 3/4 of the powdered sugar on the top of the melted marshmallow mix.

Now grease your hands GENEROUSLY (palms, backs, and in between fingers), then heavily grease the counter you will be using and dump the bowl of marshmallow/sugar mixture in the middle. (By the way, this recipe is also good for your hands. When I am done, they are baby soft.)

Start kneading like you would bread dough. You will immediately see why you have greased your hands. Keep kneading, this stuff is sticky at this stage! Add the rest of the powdered sugar and knead some more. Re-grease your hands and counter when the fondant starts sticking.

If the mix is tearing easily, it is to dry, so add water (about 1/2 tablespoon at a time and then knead it in). It usually takes me about 8 minutes to get a firm smooth elastic ball so that it will stretch without tearing when you apply it to the cake. It is best if you can let it sit, double wrapped, overnight (but you can use it right away if there are no tiny bits of dry powdered sugar). If you do see them, you will need to knead and maybe add a few more drops of water.

Prepare the fondant icing for storing by coating it with a good layer of Crisco shortening, wrap in a plastic-type wrap product and then put it in a re-sealable or Ziploc bag. Squeeze out as much air as possible. MM Fondant icing will hold very well in the refrigerator for weeks. If I know that I have a cake to decorate, I usually make two (2) batches on a free night during the week so it is ready when I need it. Take advantage of the fact that this fondant icing can be prepared well in advance.

Buttermilk Biscuits

Ingredients

• 2 cups unbleached all-purpose flour, plus more for dusting the board ( if you can get White Lily flour, your biscuits will be even better)
• 1/4 teaspoon baking soda
• 1 tablespoon baking powder ( use one without aluminum)
• 1 teaspoon kosher salt or 1 teaspoon salt
• 6 tablespoons unsalted butter, very cold
• 1 cup buttermilk ( approx)

Directions

1. Preheat your oven to 450°F.
2. Combine the dry ingredients in a bowl, or in the bowl of a food processor.
3. Cut the butter into chunks and cut into the flour until it resembles course meal.
4. If using a food processor, just pulse a few times until this consistency is achieved.
5. Add the buttermilk and mix JUST until combined.
6. If it appears on the dry side, add a bit more buttermilk. It should be very wet.
7. Turn the dough out onto a floured board.
8. Gently, gently PAT (do NOT roll with a rolling pin) the dough out until it's about 1/2" thick. Fold the dough about 5 times, gently press the dough down to a 1 inch thick.
9. Use a round cutter to cut into rounds.
10. You can gently knead the scraps together and make a few more, but they will not be anywhere near as good as the first ones.
11. Place the biscuits on a cookie sheet- if you like soft sides, put them touching each other.
12. If you like"crusty" sides, put them about 1 inch apart- these will not rise as high as the biscuits put close together.

Strawberry Cake

Ingredients

2 cups white sugar 

1 (3 ounce) package strawberry flavored Jell-O® 

1 cup butter, softened 

4 eggs (room temperature) 

2 3/4 cups sifted cake flour 

2 1/2 teaspoons baking powder 

1 cup whole milk, room temperature 

1 tablespoon vanilla extract 

1/2 cup strawberry puree made from frozen sweetened strawberries

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
2. In a large bowl, cream together the butter, sugar and dry strawberry gelatin until light and fluffy. Beat in eggs one at a time, mixing well after each. Combine the flour and baking powder; stir into the batter alternately with the milk. Blend in vanilla and strawberry puree. Divide the batter evenly between the prepared pans.
3. Bake for 25 to 30 minutes in the preheated oven (DO NOT OVERCOOK!), or until a small knife inserted into the center of the cake comes out clean. Allow cakes to cool in their pans over a wire rack for at least 10 minutes, before tapping out to cool completely.

Also makes great cupcakes :D

Carmel Apple Cinnamon Rolls

Prep Time: 40 minutes

Cook Time: 20 minutes

Total Time: 1 hour

Yield: 12 cinnamon rolls

Ingredients

Dough Ingredients:
• 1 cup milk
• 1/4 cup butter
• 3 1/2 cups all-purpose flour, divided
• 1/4 cup granulated sugar
• 1/2 tsp. salt
• 1 envelope instant or ‘rapid rise’ yeast (approx. 2 1/4 tsp)
• 1 egg
Caramel-Apple-Cinnamon-Sugar Filing Ingredients:
• 1/3 cup granulated sugar
• 1/3 cup packed brown sugar
• 2 Tbsp. ground cinnamon
• 6 Tbsp. butter, (completely) softened
• 1 Granny Smith Apple, cored and finely chopped
• 1/2 cup caramel sauce, homemade or store-bought
Topping:
• 1/2 cup caramel sauce, homemade or store-bought
• (optional) 1/2 cup chopped toasted walnuts, pecans or peanuts

Method

To Make The Dough & Filling:

Combine milk and butter in a microwave-safe bowl. Heat on high for 1 minute, then remove and stir. Continue heating in 20 second intervals, pausing after each to stir, until the butter is melted and the milk is warm to the touch but not hot. If needed, let the milk mixture sit for a few minutes until it is warm but not hot.

In the bowl of a stand mixer (*see note below for an alternative method of making this by hand*) fitted with the dough hook attachment, add 3 cups flour, yeast, sugar and salt. Stir by hand to combine. Add the egg and milk mixture, and beat on medium-low speed until combined. Add the remaining flour, 1/4 cup at a time, beating after each addition until incorporated. When the dough begins to form a ball and pulls away from the sides of the bowl, you have added enough flour. Continue beating for 5 minutes on medium-low speed. Remove the dough hook and cover the dough with a damp towel and let rest for 10 minutes.

Meanwhile, begin making your filling by whisking together sugars and cinnamon in a bowl until combined.

When the dough is ready, turn it out onto a floured work surface. Then use a floured rolling pin to roll the dough out into a large rectangle, about 14 x 9 inches in size. (If you want all edges to be even, you can use a pizza slicer to cut the dough into a perfect rectangle. Don't worry about cutting away extra dough -- this recipe makes plenty.) Use a knife or pastry spatula to spread the softened butter out evenly over the entire surface of the dough. Then sprinkle evenly with the cinnamon and sugar mixture. Then sprinkle on the finely chopped apples, and drizzle with 1/2 cup caramel sauce.

Beginning at the 14-inch edge, tightly roll up the dough. And then give the final seam a little pinch so that it seals. Use a piece of dental floss* to "cut" off the two ends of the roll (just a centimeter or so) so that they are even. Then cut the remaining dough into 11 or 12 equal pieces. (11 rolls seem to fit in a pie plate, while 12 rolls fit in a rectangular pan.)

(*To cut dough with dental floss, simply break off a piece of floss about 12 inches long. Then very carefully slide the middle of the floss under the dough to the place where you want to "cut". Then pull the ends of the floss up and cross over the top of the dough. Then give a quick tug to literally cut all the way through the dough. This is the best method for not squishing your dough while cutting it -- although the standard knife method still works too.)

Place each of the cut cinnamon rolls into a greased pie plate or 9 x 13-inch baking dish. Then cover again with a damp towel, and leave the dish in a warm place to rise for 25 minutes. (I typically turn on my oven to 200 degrees, then turn it off and place the dish in the oven with the door cracked open. It's a great option if you don't have a vent or a warm window nearby.)

When the rolls have risen, uncover the dish. Then place on the center rack of the oven and bake at 350 degrees F for 15-20 minutes, or until the rolls are golden and cooked through. Remove and let cool on a wire rack for at least 5 minutes. Drizzle with remaining caramel sauce and serve.