World’s Best Cinnamon Rolls



  • 1/3 c 2% or whole milk
  • 1/2 c hot tap water
  • 1/3 c bread flour


  • prepared paste
  • 3 tsp instant yeast (2 packets)
  • 2/3 c 2% or whole milk warmed to 100 degrees Fahrenheit
  • 1/2 c sugar
  • 3 tbsp Kerrygold salted butter melted
  • 1 egg
  • 1 tsp salt
  • 3 2/3 c bread flour
  • 1/2 c heavy whipping cream to pour over risen rolls before baking

Cinnamon Filling

  • 1 c light brown sugar packed
  • 2 tbsp cinnamon
  • smear of Trader Joe’s Cinnamon spread
  • 8 tbsp Kerrygold salted butter softened


  • 1/3 c Kerrygold salted butter (5 1/3 tbsp) softened
  • 1 package (8 oz) cream cheese softened
  • 2 c powdered sugar
  • 1/2 tbsp vanilla
  • 1/4 c heavy whip cream


  • Warm 2/3 C milk over low medium heat until it reaches 100-110 degrees Fahrenheit. Use a thermometer to check.
  • Add warm milk and instant yeast to a large mixing bowl or to a stand mixer bowl. Let the yeast activate while you make the paste.
  • In the same pot the milk cooked in, add 1/3 c milk, 1/2 c hot tap water and 1/3 c bread flour. Turn heat to medium and whisk until a thick paste forms and the lumps are all worked out. Set aside.
  • To the yeast and milk add the sugar, melted salted butter, egg, salt and prepared paste. Mix on low until everything is combined.
  • Add 3 2/3 c bread flour a cup at a time to the mixture. Allow it to come together then switch out the paddle for the dough hook. Knead for 15 minutes.
  • Place dough ball in a lightly greased bowl and cover for an hour in a warm dry place. I either preheat my oven to 100 degrees and turn it off once I put the bowl in the oven or I place in the microwave (off of course).
  • Roll dough out on a floured surface to 24×15″ — I use a measuring tape to make sure I get the size right.
  • Spread 8 tbsp or a stick of softened kerrygold salted butter evenly over top of the dough. It needs to be extra soft but not melted.
  • Smear on some of the cinnamon spread
  • Mix brown sugar and cinnamon together in a bowl then sprinkle on top of the butter and dough evenly.
  • Tightly roll up the dough and cut into 10-12 rolls.
  • Place on a parchment lined sheet pan with space between each roll.
  • Warm heavy whipping cream and pour over the rolls.
  • Bake at 375 for 18-20 minutes.
  • While the rolls bake, mix the icing with the whisk attachment or a hand mixer. Add cream cheese, salted butter and beat until fluffy. Add powdered sugar one cup at a time. Scrape the bowl as needed. Add the vanilla and whip cream. Mix until fully combined.
  • Allow rolls to rest 5-10 minutes before slathering in icing.

John Wayne Casserole


For the beef

  • ▢ 1 tablespoon olive oil
  • ▢ 1 onion, chopped
  • ▢ 1 yellow or red bell pepper, chopped
  • ▢ 2 lbs ground beef, I prefer lean beef
  • ▢ ¾ cup water
  • ▢ 1 oz taco seasoning
  • 1 can Ro-Tel tomatoes

For the Biscuit Base

  • ▢ 2 cups Bisquick mix
  • ▢ 1 cup water
  • 1 c chopped Colby Jack cheese

To Assemble

  • ▢ 2 Roma tomatoes, sliced
  • ▢ 1 can green chili peppers, 4 oz
  • ▢ ½ cup mayonnaise
  • ▢ ½ cup sour cream
  • ▢ 1 cup shredded mozzarella
  • ▢ 1 cup shredded cheddar


  • Prep your tools. Spray a 9×13 baking dish with oil. Preheat the oven to 325°F.
  • Saute the veggies. Heat the oil in a large skillet, add chopped onion and chopped bell pepper and saute for about 5 minutes to soften.
  • Add ground beef to the skillet. On medium-high heat cook the beef until the ground beef is fully cooked. Add 3/4 water and taco seasoning to the skillet, along with the RoTel tomatoes. Bring to a boil, then lower the heat and simmer until it thickens. This will take about 10 minutes.
  • Make the biscuit layer. Combine Bisquick mix with water and make the dough. Spread the dough over the baking dish and press to the bottom.
  • Spread the ground beef mixture over the dough layer. Add the layer of sliced tomatoes and green chili peppers.
  • Make the sour cream layer. In a separate bowl mix mayonnaise with sour cream and a half mozzarella cheese. Spread that mixture over the tomato/chili layer.
  • Top with cheese. Sprinkle with cheddar and remaining mozzarella cheese.
  • Bake. Bake the casserole for 35-40 minutes in the preheated oven.

Chicken Francese


  • 1.5 lbs chicken breasts, butterflied (or chicken cutlets)
  • salt and black pepper
  • garlic powder
  • 1 cup gluten-free flour
  • 2 eggs
  • olive oil
  • 4 Tablespoon butter, divided
  • 4 cloves garlic, minced
  • 1 cup chicken stock
  • 1/4 cup white wine (Pinot Grigio), (see Note 1)
  • 2 Tablespoon lemon juice
  • fresh parsley, chopped


  • Pound chicken cutlets to about 1/4″ thin. Season with salt, pepper, garlic powder on both sides.
  • Place the flour in a shallow plate and beat the eggs in a medium bowl. Dredge each chicken cutlet in flour and then in egg.
  • Heat olive oil in a skillet over medium-high heat. Cook chicken for about 3-4 minutes per side until cooked through. Use a meat thermometer to measure that the internal temperature has reached 165F. Transfer to a plate and cover with aluminum foil.
  • Add butter to the skillet, minced garlic and 2 Tbsp of the gluten-free flour. Mix well. Add chicken stock, white wine, and lemon juice to the skillet. Bring to a boil and cook for a minute.
  • Transfer the chicken to a serving platter and pour the sauce over the chicken. Place lemons on top of chicken cutlets and sprinkle with fresh chopped parsley. Serve warm.


Note 1: If you want to omit the wine, you can substitute it with chicken stock.