Happy Birthday to me!

Thanks to my Mom and Burke I had a DELICIOUS birthday. ;) It involved these cupcakes. If you ever come visit me in Chicago, I'm probably going to FORCE you to visit Molly's cupcake shop. And I'll probably MAKE you sample the Ron Bennington (bottom left cupcake). It made my birthday quite delightful. This may actually be my last birthday involving Molly's. :( So let's turn our focus to what we're eating this week:

*Monday: Leftover Giordano's Pizza...darn. ;)

*Tuesday: We never made this Ziti last week, and the kids have requested it. So we'll try it tonight. We'll also have fresh peaches and salad

*Wednesday: Corn/Black Bean Salad--I can't believe I haven't made this yet this summer! I mix black beans, corn, diced purple or green onion, chopped tomatoes, chopped avocado and chopped cilantro with a little olive oil, lime juice and salt. It is heavenly. We'll have Chicken Quesadillas with ours.

*Thursday: Salmon & Roasted Red potatoes (bought some fresh red potatoes at the farmer's market this week...can't wait to use them!)

*Friday: CAMPING! We're hoping and praying for good weather so we can enjoy our roasted hot dogs (and grilled peppers/onions for me & Burke) and smores.

*Saturday: Leftovers

*Sunday: Chicken Fajitas with Lime Rice and these beans...and some of THIS for dessert (I'll serve it with fresh strawberries & blueberries)

This is the beginning...

...of my super busy traveling summer. This Thursday we head to Michigan for my race on Saturday. Then it's to New York. And it will continue all the way through July. So forgive me for random posting, but I'll at least get a few days in this week. And you know I'll be cooking wherever I am, so I promise I'll try to post when I can. But this week will be easy meals, giving me time to pack! Here you go:

*Monday: Black Beans (soak in water for about 4 hours, then let simmer with lots of salt/bouillon for another 4 hours) & Cilantro Lime Rice (we'll top ours with chopped tomatoes, diced purple onion, fire-roasted corn from Trader Joe's, leftover guacamole & mango salsa from our Mother's Day/late Cinco de Mayo celebration with the Noorda's yesterday, shredded cheese and any other yummies I decide...) I may also make some cornbread muffins

*Tuesday: Baby Shrimp & Linguine with red pepper/garlic & eggplant spread on top (didn't get to that last week, thanks to my Mom coming to visit and treating us to Giordano's!). And also a green salad & ciabatta rolls

*Wednesday: Leftovers

For other yummy ideas check out the labels on the right side of the screen...

This week...

*It was a total "accident", but my bananas went rotten. I had to do something with them. Go HERE for the recipe. I added some cinnamon, nutmeg, vanilla & chocolate chips to mine. And I made them in my itty bitty loaf pans for extra cuteness. As a warning, don't make this at 10am. It was an early lunch I couldn't turn down, and had my house smelling spectacular all day...making me want more and more.

*Monday: Leftovers

*Tuesday: Baked Potatoes (we load ours with broccoli florets, diced tomatoes, green onions, shredded cheese and any other toppings I have on hand)

*Wednesday: Wet Burritos (see recipe below) with roasted corn & avocado salsa (I buy frozen roasted corn from Trader Joes, mix it with diced avocados, tomatoes and diced onions and squeeze fresh lime juice over all)

*Thursday: Chicken with green beans, roasted squash and Baked Brown Rice (recipe from last weeks post)

*Friday: Leftovers

*Saturday: SMOQUE! I've been waiting to try this place. We're going with friends who are in love with the food. And it's been featured on Diners, Drive-in's and Dives, so it has to be good!

*Sunday: Slow-Cooker Vegetarian Chili with Sweet Potatoes (I know it's getting warm for soups, but I've been wanting to try this one...and with 1:00 church, I LOVE using my crock pot)


WET BURRITOS

-1 lb. ground beef, browned and drained (or ground turkey)
-1 can refried beans, divided (I use lowfat/fat free)
-1 pkg. chili seasoning mix, divided
-1 pkg. taco seasoning mix, divided
-1 can condensed cream of tomato soup
-1 pkg. large flour tortillas (I have also used whole wheat before and love those...)
-Shredded Cheese (about 1 cup)

Toppings (in amounts desired):
-lettuce, shredded
-tomatoes, diced
-onion, chopped
-sour cream
-black olives, chopped
-shredded colby/jack cheese
-avocados, sliced

In one saucepan combine half of the refried beans (about 1-1/2 c.), half of the chili seasoning, half of the taco mix, and the tomato soup. Add a soupcan of water; stir and heat ingredients through. This is the sauce.

In another saucepan, combine ground meat, remaining refried beans, taco mix and chili mix. Fill up chili mix packet with water and add to meat mixture, then mix ingredients and heat through.

To assemble: Place 2-3 TBLSP meat in center of each tortilla; fold sides to center and roll up. Place each one in a 9x13 pan; cover with sauce; then sprinkle cheese on top. Bake at 350* for about 10 minutes or just until warmed through and cheese is melted on top.

*I always use fat free Refried Beans, ground turkey (instead of beef) or chicken, and whole wheat tortillas to keep these a little more healthy. The sodium from the chili/taco mixes might put this dish over the top, but I'm not too worried. ;)

Refreshed

I feel so good after a wonderful weekend of family, great inspirational messages and yes, yummy food. You seriously have to make those cinnamon rolls some time--and don't skip the pecans--they make everything better! Now it's back to real life and more recipes. Ryder has been begging for me to make Ratatouille for weeks, so I'll attempt it this week (not sure if Ryder realizes that Ratatouille is strictly veggies & sauce. ;). As well as another Risotto dish that I've been dying to try. I'm on a big Asparagus kick too (thank goodness! 2 years ago I wouldn't have TOUCHED asparagus...and now I love it!). Anyway, hope you enjoy your week!

*Monday: Leftover Soup & Southwestern Salad (I made this yesterday--since I was craving something fresh after eating WAY too many cinnamon rolls)--Chopped lettuce, black beans, chopped tomatoes & purple onion, avocados, salsa (instead of dressing) & a few tortilla chips sprinkled on top.

*Tuesday: Ratatouille Tart (anything made on puff pastry is good, right?) & corn on the cob--we had some last week for the first time in a while. Ellery ate 3 whole cobs, she's just like her Mommma. ;)

*Wednesday: Roasted Asparagus Risotto

*Thursday: Chicken & Bean Burrito Verde

*Friday: Fish & Baked Brown Rice (see recipe below) And I just may have to make a batch of these also... Lemon Sugar Cookies

*Saturday: Lighter Sesame Noodles

*Sunday: Leftovers

OVEN BROWN RICE

1 C brown Rice

¼ C butter

1 C beef broth

1 tsp garlic salt

2 C chicken broth

1 tsp seasoned salt

Preheat the oven to 350 degrees

In a 2 quart casserole dish, mix together the ingredients. Bake uncovered for 60 minutes until liquid is absorbed and rice is tender.

Halloween week!!!

Here's the plan for our eats this week:

*Monday: Trader Joe's Surprise! I'll let you know if it's good. And, caramel apples (we're having a pumpkin carving/caramel apple party! Yay!)

*Tuesday: Pizza Pockets--use your favorite dough & sauce, and any toppings you like. Wrap the sauce, cheese and toppings inside of the dough (making sure to seal the edges tightly), and bake on a rimmed baking sheet until cooked through.

*Wednesday: Black Beans & Rice

*Thursday: Leftovers

*Friday: White Chili & Cornbread Pudding (being taken to our church Halloween party!) + Caramel Pecan Pie & Pumpkin Cheesecake (see recipes below)

*Saturday: HALLOWEEN PARTY! Not exactly sure what I'm contributing, but I hear there is real Kahlua Pork involved...

*Sunday: Baked Penne with Roasted Vegetables & apple-cider doughnuts

CARAMEL PECAN PIE

-1 (9 inch) unbaked pie crust (this is my go-to pie crust recipe)
-36 individually wrapped caramels, unwrapped (or you can make your own)
-1/4 c. butter
-1/4 c. milk
-3/4 c. sugar
-3 eggs
-1/2 tsp. vanilla extract
-1/4 tsp. salt
-1 c. pecan halves

Preheat oven to 350*. In saucepan over low heat, combine caramels, butter and milk. Cook, stirring frequently, until smooth. Remove from heat. Set aside.
In large bowl, combine sugar, eggs, vanilla and salt. Gradually mix in melted caramel mixture. Stir in pecans. Pour filling into unbaked pie crust.
Bake in preheated oven for 45-50 minutes, or until pastry is golden brown. Allow to cool until filling is firm.

DOUBLE LAYER PUMPKIN CHEESECAKE

-2 (8 oz.) packages cream cheese, softened
-1/2 c. white sugar
-1/2 tsp. vanilla extract
-2 eggs
-1 (9 inch) prepared graham cracker crust
-1/2 c. pumpkin puree
-1/2 tsp. ground cinnamon
-1 pinch ground cloves
-1 pinch ground nutmeg
-1/2 c. whipped topping/whipping cream

Preheat oven to 325*.
In large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 c. of batter and spread into bottom of crust; set aside.
Add pumpkin, cinnamon, cloves and nutmeg to remaining batter an stir gently until well blended. Carefully spread over batter in the crust.
Bake in preheated oven for 35-40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.

travel time...

This Thursday, I head to Utah for the long anticipated race. I am SO excited! I'm already sad when I think of leaving my kiddos (even just for a few days), but can hardly wait for a plane ride free of bottles, matchbox cars and coloring books. Not to mention 3 days without changing a diaper. ;) Thanks to my Mom, I get to spend the weekend with some of my very favorite people in the whole world--and run in an amazing race! Here is my meal plan for the week (the weekend's meals are adapted to either be made ahead of time, or are quick to throw together, to make it as easy on my Mom as possible!). And the next two weeks will be filled with driving to Virginia for Ashley's wedding, and spending time in Michigan with my brother and his family...so there may be a lack of posts. But I'll stay on top of this as much as I can, cause you can be sure that I'll be eating good food the whole time!

*Monday: Paninis--We'll use Ciabatta bread, add any veggies, cheese, or maybe some turkey, as well as a little balsamic vinegar, pesto, mustard, etc. Then since I don't have a sandwich press, I use my George Foreman to get a nice thin, crispy, juicy sandwich. Yum!

*Tuesday: Spinach Salad with Fruit, Almonds and Feta and a Trader Joe's Baguette

*Wednesday: Chicken Tacos

*Thursday: Lasagna Rolls, corn on the cob and Garlic Bread

*Friday: Broccoli Cheese Soup(just add cheese to the recipe), salad and rolls

*Saturday: Pizza Night!
*Sunday: Black Beans and Rice (top with green/purple onions, tomatoes, avocados, Cajun seasoning, shredded cheese, sour cream, cilantro, salsa, etc.)

P.S. Doesn't this look amazing??? When I get back, I am definitely finding a reason to make it...

a new week

Well, this week's menu is going to include Tuesday through Friday (since I was gone for Monday!). I'm pretty excited about a few of these dinners!

*Tuesday: Wraps (I buy yummy tortillas--spinach, tomato basil, etc. Then we add turkey, sprouts, lettuce, tomato, avocado, provolone or muenster cheese, spinach leaves, cucumbers, peppers, pickles, purple onion, etc. Then we top it off with a little mustard or vinaigrette. SO yummy!) with pasta salad

*Wednesday: Chicken Enchiladas with Green sauce--see recipe below (I try to stay away from cooking too much--but I MISS IT! I'm getting excited for fall=soups!)

*Thursday: 6th Wedding Anniversary!

*Friday: Brown-Rice Bowl with Shrimp, Snow Peas, and Avocado--see recipe below

*Saturday: Leftovers

*Sunday: Tomato/Basil/Mozzarella Pizza (this is our favorite pizza--recipe from the Noorda's. It is SO simple. Use your favorite pizza crust. Top with fresh tomato slices, fresh Mozzarella slices, and basil. Bake at the hottest temp. your oven will go until cheese begins to slightly brown.)

CHICKEN ENCHILADAS WITH GREEN SAUCE

-2 TBLSP olive oil
-1 large onion, coarsely chopped
-4 garlic cloves, finely chopped
-3 pounds tomatillos, husks removed, rinsed well, and coarsely chopped
-3/4 c. water
-coarse salt and freshly ground pepper
-1 pound chicken, shredded (you can use a rotisserie chicken from the store for ease, or cook some chicken breasts however you like)
-1 c. frozen corn kernels (about 5 oz.), thawed
-12 corn tortillas
-2 c. coarsely grated white cheddar cheese (8 oz.)

Preheat oven to 450*R. In a large saucepan, heat oil over medium; add onion and garlic. cook, stirring occasionally, until onion softens, 4 to minutes. Add tomatillos and the water. Bring to a boil, and reduce to a simmer; cook until tomatillos are soft, 5 to 7 minutes.
Transfer tomatillo mixture to a food processor, and blend until smooth; season with salt and pepper. Combine chicken with 1 cup tomatillo sauce and the corn; mix to combine. Transfer remaining sauce to a shallow bowl.
Hold each tortilla with tongs and heat over a gas-burner flame until lightly charred. (Alternatively, heat in a small skillet over medium-high until warm and soft.) Wrap tortillas in kitchen towels to keep warm. Working with one tortilla at a time, dip in sauce, place on a work surface, and fill with 1/4 cup chicken mixture and 1 TBLSP cheese. roll up, and arrange, seam side down, in a 9x13 inch baking dish. Top with remaining sauce, chicken mixture and cheese; cover dish with aluminum foil.
Bake until sauce is bubbling, 15 to 20 minutes. Remove foil, and continue to bake until cheese is browned, about 15 minutes more. Let enchiladas cool 10 minutes before serving.

BROWN-RICE BOWL WITH SHRIMP, SNOW PEAS, AND AVOCADO

-2 c. water
-1 c. long-grain brown rice
-1/4 c. soy sauce
-1/4 c. fresh lemon juice (from 2 lemons)
-2 TBLSP rice vinegar
-2 tsp. light brown sugar
-1 TBLSP vegetable oil
-1 pound fresh or frozen (thawed) medium shrimp, peeled and deveined
-8 oz. snow peas, stem ends and any strings removed, sliced diagonally into 1/2 inch pieces
-1 piece (1 inch) fresh ginger, peeled and cut into matchsticks
-coarse salt and freshly ground pepper
-1 ripe avocado, pitted, peeled and cut into chunks

In a large saucepan, bring the water to a boil. Add rice; cover, reduce heat to low and cook until rice is tender and water is absorbed, 45 to 50 minutes. Remove from heat; let stand covered, 10 minutes.
Meanwhile, make sauce: Stir together soy sauce, lemon juice, vinegar, and sugar until sugar is dissolved.
While rice is standing, heat oil in a large skillet over medium-high. Add shrimp, snow peas, and ginger; season with salt and pepper. Cook, stirring frequently, until shrimp are opaque throughout and snow peas are bright green and crisp-tender, 2 to 3 minutes.
Fluff rice with a fork, and divide among four bowls. Top with shrimp mixture and avocado; serve sauce on the side.

Let's get Cookin'!!!

I'm FINALLY back! It's great to be home (although I do have a sick boy--which is so sad), and I am so excited to finally get back to cooking--and get my kids out of the "Honey-Nut Cheerios, Peanut Butter Sandwiches and snacks all day" trap. It's hard to eat well when on vacation. But we had a great trip, and I now have an amazing new brother in law! So here is what we're eating this week:

*Monday: Black Beans and Rice (thanks to Amy for the delicious beans and peach salsa--we HAVE to put them to good use!), with avocados, tomatos, shredded cheese, onions, etc....

*Tuesday: Asian Noodle Salad--I've been wanting to make this ever since I saw it on my friend's, friend's blog....

*Wednesday: Eggplant and Mozzarella Melt with spinach/strawberry/kiwi salad

*Thursday: Leftovers

*Friday: Red Pepper Soup (I will probably throw a few tomatoes in, as well) with crusty bread

*Saturday: Date Night--it's been TOO long!!!

*Sunday: Chicken with Artichokes and Angel Hair and Blueberry Buttermilk Tart (for dessert :)

the gals are coming, the gals are coming!!!!!!

This is a pretty fun week for me---2 of my sisters in law are coming to Chicago for girl's week! So the eating we do may not actually follow this menu exactly, but I will say there will be PLENTY of good eats!!! For now, this is what I have scheduled:

*Monday: General Tso's Chicken and Brown Rice

*Tuesday: Soy Glazed Salmon with Garlic Mashed Potatoes (I know I just made these a couple weeks ago, but Ryder LOVED them, and they are super easy!!!)

*Wednesday: Leftovers

*Thursday: "Cobb" theme--delicious (and beautiful) Turkey Cobb Salad, and corn on the cobb with bread (I like to buy a yummy baguette, and dip it in a mixture of a good olive oil and some parmesan cheese--You can also add some salt & pepper or balsamic vinegar)

*Friday: Giordano's! A MUST when visiting Chicago

*Saturday: Oatmeal Pancakes (see recipe below) with Buttermilk Syrup for breakfast, and dinner downtown

*Sunday: Chicken Fajitas, Cilantro/lime rice (see recipes below) and Guacamole (I didn't end up making any last weekend, so today is the day!!!)


OATMEAL PANCAKES

-1 c. rolled Oats
-1 3/4 c. buttermilk
-2/3 c. chopped pecans
-1 c. pure maple syrup
-1 c. all purpose flour
-3 TBLSP firmly packed light brown sugar
-2 tsp. baking soda
-pinch of salt
-1 egg, lightly beaten
-4 TBLSP unsalted butter, melted
-1/2 c. low-fat plain or vanilla yogurt

In a large bowl, combine oats and buttermilk and let stand for about 15 minutes. Meanwhile, in a small saucepan, tast the pecans over medium heat, stirring often, until fragrant and lightly browned, about 5 mins. (*DO THIS ONLY IF YOU ARE MAKING THE PECAN MAPLE SYRUP* OR YOU CAN MAKE THE BUTTERMILK SYRUP...they are both completely SCRUMPTIOUS :) Remove from heat. Pour maple syrup into saucepan (mixture will bubble), stir well, cover to keep warm and set aside.
In a small bowl, stir together flour, brown sugar, baking soda and salt. Add to soaked oats then stir in eggs and 2 TBLSP melted butter. Mix well.
In frying pan over med./high heat, heat remaining 2 TBLSP butter. Ladle butter into pan (forming pancakes). Cook until golden brown.
Top each pancake with syrup and a spoonful of yogurt (or I like to add some chopped strawberries... :)


CHICKEN FAJITAS

Marinade:
-1/4 c. oil
-1/2 c. vinegar
-4 cloves garlic, minced
-1 jalepeno pepper, finely chopped
-2 TBLSP snipped cilantro
-2 tsp. salt
-1 tsp. ground cumin

-2 whole chicken breasts, skinned, boned and cut into strips
-1 red pepper, 1green pepper, 1 yellow pepper (all cut into strips)
-1 purple onion (cut into strips)
-flour tortillas

Mix marinade; separate into two bowls. Add chicken to 1/2 of the marinade in one bowl, and peppers and onions in the other. Marinate 30 minutes at room temperature, or 2-24 hours in refrigerator.
Cook peppers until tender-crisp in fry pan. Remove and then cook chicken until done. Add peppers and heat through. Serve with warm tortillas, salsa and guacamole.


CILANTRO-LIME RICE

-2 TBLSP butter
-1 1/4 c. rice
-2 1/4 c. chicken broth
-3/4 tsp. salt
-pepper
-juice and zest of 1 large or 2 small limes
-2 TBLSP chopped cilantro
-1/4 tsp. cumin

In cooking pot, melt butter with rice, add liquid and other ingredients, bring to a boil, reduce heat, cover and cook for 20 minutes.

Good Eats...

I hope everyone had a FABULOUS Valentine's Day! We sure did. Our heart pizzas were fantastic (we had a bbq chicken pizza with shredded chicken, cilantro, red onions, bacon and cheese, as well as a fresh mozzarella--key ingredient--pepperoni, tomato pizza). It was fun to have the Noorda's over as cooking partners-again. :) And now, here's another week of yummy dinners that we'll be having here in Chicago...

*Monday: White Chili (see recipe below) with cornbread (I've tried many recipes, but one of my favorites is the $0.39 Jiffy cornbread. It is so quick and easy...and CHEAP! And for some reason, it tastes SOOOOO good! You can find it in the baking isle by the cake mixes)

*Tuesday: Black beans and Rice (with all the yummies to go with!)

*Wednesday: Pasta with Proscuitto & Peas (Ryder has a fascination lately with Prosciutto...so we'll give this recipe a try...) & toasted baguette

*Thursday: Leftovers

*Friday: Steak & Onion Sandwiches (these are AMAZING!!!) with Iceberg Wedges (see recipe below)

*Saturday: Leftovers OR possibly date night/out to eat?!

*Sunday: Chicken Curry (we didn't end up making this last week, and I really want to try this recipe...so here's take II) with rice


WHITE CHICKEN CHILI

- white beans (approx. 45 oz/3 cans of your favorites--Great Northern's, Chickpeas, Cannellini's, etc.)
- 2 cans (15 or 16 oz.) chicken broth
- 1 medium onion, chopped
- 1 TBLSP olive oil
- 2 cans (4 oz. each) chopped green chilies
- 1 tsp. ground cumin
- 1 1/2 tsp. oregano
- 1/4 tsp. cayenne pepper
- 4 c. cooked chicken, boned and diced/shredded
- 3 c. Monterey Jack cheese, grated
- corn (I just like to throw some in...it's not in the recipe, but I think it makes it extra tasty)

Saute' onions in oil until tender. Add chilies, cumin, oregano and cayenne pepper and mix thoroughly. Place in large pot or crock pot and add beans, broth and chicken. Mix thoroughly. Bring to a boil, then reduce heat and simmer 1 hour. Stir in cheese just before serving.


ICEBERG WEDGES WITH THOUSAND ISLAND DRESSING

- 1 c. reduced fat mayonnaise
- 1/4 c. tomato-based chili sauce
- 1/4 c. milk
- 2 TBLSP red-wine vinegar
- 2 TBLSP sweet pickle relish
- 1 TBLSP chopped fresh parsley
- 1 scallion, thinly sliced
- coarse salt
- fresh ground pepper
- 1 head iceberg lettuce, cored and cut into 8 wedges

In a small bowl, whisk together the mayonnaise, chili sauce, milk, vinegar, relish, parsley, scallion, and 1/4 tsp. each salt and pepper.
Place the iceberg wedges on a platter or divide among 4 plates; drizzle with the dressing, as desired. Serve immediately.

this week's menu

Here we go for week #2:

*Monday: Leftovers (how's that for starting out the week?!)

*Tuesday: Black beans and rice (one of our FAVORITES...thanks to the White family!). I cook black beans and some jasmine rice and then we top it with tomatoes, avocado, red onion, cheese, sour cream, cilantro, and whatever you have that would make it yummy. To top it off, we sprinkle some cajun seasoning on top (best part for sure...) & strawberries.

*Wednesday: Twice baked sweet potatoes (just bake them once and then remove insides, mash and throw a little brown sugar and a tiny bit of butter and salt and pepper. Then refill the skins, and if you're feeling generous, top with a couple large marshmallows. Return to the oven until the tops are golden, and all is warmed through.), biscuits & broccoli (this was a total random meal....wow...)

*Thursday: Chicken Stir-Fry Wraps & fried rice (from Trader Joes...I don't know what I'd do without TJ's.....seriously....)

*Friday: Black Bean Pie & fruit (and Ryder will probably just have a quesadilla....silly boy says he doesn't like beans...)

*Saturday: Leftovers

*Sunday: Lentil Soup with cinnamon-yam biscuits (can you have yams twice in one week??? YOU BET! Especially since I've just discovered that it is Ellery's FAVORITE food....she almost ate a WHOLE yam the other night....I'll keep buying them as long as her skin doesn't turn orange :) (see recipe below) & salad


CINNAMON-YAM BISCUITS

-2 c. flour
-2 TBLSP sugar
-4 1/2 tsp. baking powder
-1/2 tsp. salt
-1/4 tsp. cinnamon
-1/8 tsp. allspice
-1/2 c. unsalted butter, cut into small pieces
-1 c. mashed cooked yam
-6 to 7 TBLSP milk, or more as needed

Preheat oven to 425*. Combine flour, sugar, baking powder, salt, cinnamon and allspice in large bowl. Stir well. Cut in butter with 2 knives or pastry blender until crumbly.
Beat yam and 6 tablespoons milk together in small bowl. Stir into flour mixture. Add milk if needed to form soft dough.
Turn dough out onto lightly floured work surface. Pat to 3/4 inch thick. Cut into 3-inch circles. Place on baking sheet. Bake 18 to 21 minutes or until golden brown.

*I have actually used this same recipe to make doughnuts and they are super yummy. Just make the same dough, but cut a smaller circle inside the middle. Fry in oil (I know, I know...) and then sprinkle with cinnamon sugar.

Oh man, I think I need to go eat something now!