Twisted Cinnamon Rolls

Roll Ingredients~
1 cup butter or margarine
1 ½ cup cottage cheese
2 1/8 cups flour
1/4 tsp cinnamon
1/8 cup brown sugar

Glaze Ingredients~

1 cup powdered sugar

1 Tbsp margarine melted

1 Tbsp milk

1/8 tsp cinnamon

1/2 tsp vanilla

Directions: Cream margarine and cottage cheese together then add flour and mix well. Cover and refrigerate for at least 4 hours or overnight. Divide dough into 3 sections then using the Roul’pat, roll each ball into a round circle about ¼ inch thick (you may have to use a little flour when doing this, but not much). In small bowl, mix cinnamon and brown sugar then lightly sprinkle on top of circle. Cut into wedges (like a pizza) then roll each wedge from the outside into the center (like a cresent roll). Repeat this step with each section of dough then place the rolls on silpat and bake for 30-40 minutes (they will be lightly golden brown) at 350. Once the rolls are cooled, make glaze by simply mixing the ingredients together, then pour over top of each roll.

Honey Almond Chicken

Ingredients~
5 Boneless Skinless Chicken Breasts
¼ cup Butter
1 Medium Onion

1/4 cup Honey

1/4 cup Sliced or Slivered Almonds
¼ cup Lemon Juice

Directions: Remove any fat from chicken then cut each breast in half. Place the tart mold http://shop.demarleathome.com/categories/1039622269-flexipan-molds/products/879818036-tart-mold or deep Flexipathttp://shop.demarleathome.com/categories/1039622270-flexipan-trays/products/879818491-deep-flexipat on baking sheet and arrange chicken in the bottom. Preheat oven to 350 degrees F. Melt butter in a skillet over medium heat, and cook onions for 5 minutes. Stir in honey, almonds and lemon juice and continue to cook for about 2 minutes then pour over the chicken coating each piece well. Bake for approx. 30 minutes and enjoy.

If you don't have the tart mold or the deep flexipat yet and you want to use a flexipan that you already have it will work in most anything you may just have to cut the recipe in half it mold is smaller.