You can make your own coleslaw in minutes, without preservatives or unnecessary ingredients. Very old school recipe that can be tweaked, of course, but this is the classic. Economical, delicious and filling! Great with BBQ pulled pork or as a side for chicken!
1/2 medium green cabbage
1 cup good quality mayo (handmade is best, will post a recipe)
4 tablespoons white sugar
1 lemon, juiced, about 3 tablespoons
2 tablespoons white vinegar
1/2 tsp salt
1 tsp pepper
Halve the cabbage and slice as if chopping an onion or shred with grater, if you prefer
Combine and set aside
In separate bowl, whisk together mayo, sugar, lemon juice, vinegar, salt and pepper until creamy. Drizzle over cabbage and carrots. Mix with spoon. Cover and chill so that flavors combine (at least 1 hour).
Recipe can be doubled and you can adjust the seasoning to taste.
This is simple to make and can be baked or fried or cooked in the air fryer!
8 oz. box of cream cheese
6 oz. can of pink crab
2 tsp. Worstershire sauce
1 tsp. soy sauce, light preferably
1/2 tsp. garlic powder
Minced green onion (optional)
package of wonton wrappers (in produce section)
Drain crab. Soften cream cheese and combine with crab and seasonings. Blend well.
Place a teaspoon size of the filling in the center of the wrapper and close. You can do them as triangles, crowns or pope hats (like tortellini), making sure to close the edges well. You can do that with a tiny bit of water or beaten egg white. Keep finished ones covered with a damp paper towel so they won’t dry out. Also cover your pile of wontons as you are working if you aren’t working fast. If they dry out they won’t close and may open with cooking.
You can cook these in several ways. Bake them at 425 degrees for 12-15 minutes, spraying lightly with cooking spray and turning.
You can also use an air fryer; coat lightly with spray to get crunchy edges. OR you can fry these the traditional way.
When frying in a deep fryer, don’t allow your oil to get too hot and cook them in batches. They will puff up as they cook.
Perhaps you may think there is no earthly way to improve upon a Cinnabon.
But I’m hear to tell you it’s possible and I’ve done it, too!
How could I improve on what could be the most decadent food on the planet–the Cinnabon? By adding bacon, of course!
Tell me who doesn’t like bacon? Or maple flavoring? By combining bacon and maple with my already over-the-top Cinnabon-style Buns I have managed to create the perfect mashup!
And the cool thing is this recipe doesn’t require that much extra work! Just sprinkle crumbled bacon on the filling before rolling and substitute maple for the vanilla.
The results are simply divine!
ICYMI (In case you missed it) I posted my original Cinnabon-style recipe on my blog before. You can find it here: Cinnabon-Style Cinnamon Buns
The recipe below includes the additions that make them Bacon-y and Maple-y. But, hey, if you don’t like bacon…just leave it out!
For the dough:
1 packet (or 2 1/4 tsp.) active dry yeast
1 cup whole milk, at room temperature
4 cups of flour (I like King Arthur the best!)
1/2 cup granulated sugar
6 tablespoons unsalted butter
1 tsp salt
For the filling:
1 cup packed light brown sugar
3 tablespoons cinnamon
6 tablespoons unsalted butter, softened
Six slices of cooked bacon, crumbled
For the cream cheese icing:
6 tablespoons unsalted butter, softened
4 ounces cream cheese, softened (half of a regular sized brick)
1 1/2 cups confectioner’s sugar
1 teaspoon maple flavoring or maple syrup (the flavoring gives a more intense maple flavor, but the syrup does fine, too!)
1/8 teaspoon of salt
Dissolve the yeast in the room temperature milk. Allow it to proof about 5 minutes; proofing occurs when you see some little bubbles in the milk.
In a large bowl, combine 1/3 cup of softened butter and 1/2 cup granulated sugar and mix with your hand mixer until incorporated. Add the two eggs and mix. Then add the salt plus the yeast milk. Once your wet ingredients are well mixed, begin adding in the flour one cup at a time, mixing after every cup until all four cups are incorporated.
Remove the dough from the bowl and kneed lightly to make sure all the ingredients are well incorporated. Place dough in an oiled bowl and cover it with a moist cloth. Allow it to rise to double the size, which will take about an hour.
Make the filling by combining the brown sugar, cinnamon and softened butter together. The filling will be grainy, which is fine.
Once the dough has doubled in size, remove it to your work area and roll it out to about 12 by 16 inches. The dough should be somewhat stiff, not doughy like bread and about 1/2 inch thick.
Spread the filling on top of the dough, leaving a one inch end of just dough and about 1/2 inch edge on the other sides.
Sprinkle the bacon crumbles all over the cinnamon filling.
Begin rolling the dough from the short end and rolling somewhat tightly until you reach the dough only end. Expect some of the filling to spill out on either side, but it might be good to keep the ends even when rolling. Do this with your hands. (You can roll them lengthwise, but when I did that my buns didn’t have room to rise and they practically jumped out of the pan.
Cut the rolled dough in half and line both halves up side by side as a guide. With a sharp knife, cut the dough into 1 1/2 inch slices. I ended up with 8 Cinnabon-sized slices when rolled from the short side, which was perfect. Make sure they are not crammed into the pan!
Place the slices–cut side up–into a well greased 9 x 13 baking dish. Cover with a towel and allow to rise for about 30 minutes.
Put your risen buns in a 350 degree preheated oven and cook for about 25 minutes. Check them after 20 minutes to make sure they do not over bake. You want them to be golden brown and you want to be able to smell the baking cinnamon. They will be a bit puffed up, but they will deflate a bit when cooled.
While the buns are in the oven (haha!), assemble the icing by first mixing the butter with the cream cheese and maple syrup or flavoring. Then add the confectioner’s sugar slowly, mixing and then beating until light and fluffy. Do make sure you use a hand mixer for this…I made my icing both ways and the mixer icing was much creamier!
Allow the buns to cool for about five minutes then spoon a heaping portion of icing on each of the buns and use a butter knife or cake spatula to spread it out across each of the buns. This is an easier way to ensure all the buns get the same amount of icing.