Cinnamon Rolls!

First of all, I'm not giving you a tutorial on the dough, I made it about two days ago. (It says good for about four days if you refrigerate it and keep it covered and punched down of course.)

But heres what to do after the dough!
First, remove your rings! And if you happen to be married or engaged, REALLY remove your rings! The dough likes to snatch them away from you when you least expect it, and it's not something you want someone to bite into. Trust me, it stole one of mine and it took me 15min to dig through it and find it.
Wash the surface you'll be rolling your dough on!
[I don't have enough counter space in my apartment so I used the table, after I washed it.]

MOVING ON!
Roll your dough into a rectangle.

Melt an entire stick of butter and pour it over the dough.
Pour about a cup and a half to two cups of sugar over the butter.
And cover that with a very generous amount of cinnamon.
If it oozes out when you roll it, that's good - clean up sucks though, find a helper and make them do it.

Slowly and carefully roll it, start at the bottom and work your way up.

Pinch the ends so it stays together.

Cover and I mean cover a pan in butter!
Then carefully cut each roll and place them in the buttery goodness.
They will get shushed down as you cut them, but just keep reshaping the dough as you cut it and as you add the rolls to the pan.

Cook at 375 for 15min.
They'll look like this...

Once again I made my icing yesterday but I'll share that if anyone asked.
Now eat the rolls! Eat them all!

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Steak Sandwiches

A spin-off of a recipe I got from PW's cookbook.(ie. the best cookbook ever)<33>Other nifty things I might add one day: bacon, some type of chopped pepper and maybe some veggies.



STEP ONE:
Preparing the steak.


Throw all of your tiny steaks into a plastic bag.
Throw in some seasoning salt and garlic.



Now add the lemon juice [just a squirt or two] and Tabasco to taste.
If you're like *someone* I know that means a lot.<3



Finally, add in the Dale's! Enough that all of the steaks are covered in salty
goodness and there is a little bit floating around the bottom of the bag.


Now zip up the bag and SHAKE IT. :D
*** I'm planning on pre-making several of these sandwiches and freezing them for future lunches and dinners, if you're going to do that I'd recommend letting the steaks marinate overnight before lightly cooking them.



STEP TWO:
Cooking the steak.


After you've let your steak marinate [30mins or overnight if you're planning on freezing]
cut them into thin slices, the more steak you use the thinner you'll slice it. I used two for my
tiny little girl sandwich, so I cut them into slices about an inch to an inch and a half wide.
If I were making this for someone else, I'd cut them veryyy thin.


Using medium heat, melt a big glob of butter in a skillet.
And while you're doing that toss in your sliced onions and mushrooms, cook them until
their a pretty shade of golden brown and the onions are slightly limp.
*** You'll notice I didn't use onions or mushrooms on my sandwich, its because I won't have enough for the ones I'm planning on making and freezing tomorrow if I did. Awe. :(
Now toss in the meat! If you're like me and want you're meat a little red inside, only
cook it til both sides are browned. [Round tip steak is THIN! It cooks quickly! Be careful.]
*** If you're going to freeze the sandwiches, barely cook the meat since you'll be heating them in an oven and the oven will do most of the cooking then.



STEP THREE:
The sauce and bread.

I didnt take photos of the making of the sauce because quite frankly I'm lazy.
Remove the MEAT ONLY from the warm skillet, and with the stove on low throw in the desired amount of BBQ sauce, add some more butter and whatever other seasoning you want. Cook it for about 4 or 5 minuets.

While thats cooking lets prepare the bread!

Add your cheese of choice.
Then toast it!


Once you've got all that done, put your meat on your gooey melted cheese, then pour on your sauce.


And that's that!

*** If you're planning on freezing, let the sauce cool before adding it to the sandwich, honestly it'd be best for it to be downright cold, so maybe stick it in the freezer for a little while.
This is because you don't want it making your bread soggy before it freezes. You want all your ingredients barely cooked, already cooled and your cheese not melted if you're going to freeze it.
Just sayin'.

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