Cinnamon Roll Monkey Bread

Cinnamon Roll Monkey Bread
Printable Version

1 cube of softened butter
3/4 c. sour cream
3/4 c. brown sugar
1 t. vanilla
5 oz nuts (optional)
1/2 c raisins (optional)
2 cans Pillsbury Cinnamon Rolls

Combine butter, sour cream, brown sugar, vanilla, nuts and raisins. Cut cinnamon rolls (brand name optional) into quarters. Add to mixture. Pour everything into a greased bundt pan. Cook at 350 for 30-40 minutes. Remove from the pan and cover with the cream cheese frosting that came with the cinnamon rolls. Serve immediately. I got this recipe from Juls.

Blueberry Pancakes

Since I lost my "man card" long ago, I decided to post this recipe.

Blueberry Cheesecake Flapjacks
Printable Version

1 pkg. (3 oz) cream cheese, softened
3/4 cup whipped topping
1 cup all-purpose flour
1/2 cup graham cracker crumbs
1 Tbsp. sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
2 eggs, lightly beaten
1-1/4 cups buttermilk
1/4 cup butter, melted
1 cup fresh or frozen blueberries
3/4 cup maple syrup, warmed
Additional blueberries, optional

For topping, in a small bowl, beat cream cheese and whipped until smooth. Chill until serving.

In a large bowl, combine teh flour, cracker crumbs, sugar, baking powder, baking soda and salt. Combine teh eggs, buttermild and butter; add to dry ingredients just until moistened. Fold in blueberries.

Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown. Spread topping over pancakes. Top with warm syrup; sprinkle with additional blueberries if desired.

Go here for the orignial recipe from Taste of Home.

We like these. Garrison requested them for his birthday breakfast. They cook a little unevenly if you use frozen blueberries, but stick with them on the grill and they turn out fine.

Lemon and Garlic Grilled Chicken

This recipe is by far my favorite for grilled chicken. It's not a chicken that will need BBQ sauce or any other condiment that doesn't belong on chicken. This chicken is delicious. Even though a full breast is shown in the picture, I usually cut them into tenderloin sized pieces. Marinate the tenderloins to increase the delicious lemon/garlic flavor.


Lemon and Garlic Grilled Chicken
Printable Version

Juice of 1 lemon, approximately 3 tablespoons
3 tablespoons olive oil
1 teaspoon minced garlic, about 2 medium cloves
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried oregano
1 pound chicken breasts (Cut really thick chicken breasts down to thin them out and make the pieces a little smaller so they absorb the marinade better - I trimmed and cut the breasts into tenderloin size pieces)

Combine all marinade ingredients. Place chicken in a ziploc bag and pour marinade over chicken. Seal bag and place in fridge overnight. (I only marinaded my thawed tenderloin sized pieces for 2hrs - worked great! I put them in a 9x13 and covered it with cellophane) Grill (or cook in frying pan). Serve with sides of your choice or cut into bite sized pieces and add to desired recipe.

Double the marinade and chicken and grill it all up and freeze the extras to use later. It would be great chicken for a salad, aunt renees, Hawaiian haystacks, pizzas, pastas, fettuccine alfredo etc... really any dinner that needs cooked chicken.

Recipe by MyKitchenCafe

Sweet and Spicy Crockpot Chicken Tacos

Sweet and Spicy Crockpot Chicken Tacos
Printable Version

1 lb. boneless, skinless chicken breasts
1 (14 ounce) can petite diced tomatoes, undrained (I blended my tomatoes b/c my kids don't like the chuncks! Still delicious!)
1/3 cup brown sugar
1/4 to 1/2 teaspoon crushed red pepper flakes (I used 1/4 teaspoon)

Coat the inside of your crockpot with non-stick cooking spray. Place all ingredients in the crockpot. Cook on high for 4-6 hours or on low for 8-10 hours, or until chicken shreds very easily with a fork. Season to taste with salt and pepper. (Chicken will absorb liquid after it is shredded.) Serve in tacos or however your little heart desires. (I served mine with fresh tomatoes, lettuce, cheese and (of course) sour cream!

By: My Kitchen Cafe

Crepes + Cream Cheese & Strawberry Filling

Crepes + Cream Cheese & Strawberry Filling
Printable Version

Crepe:
1 c flour
1 t salt
1/2 c sugar
2 c milk
5 eggs
1 t vanilla
2 T oil

Mix flour, salt & sugar. Add 1 c of milk & mix until smooth. Beat in eggs one at a time. Add oil & vanilla & mix well. Add final cup of milk. Spray pan. Cook on one side until the top is dry. Makes 15 - 10 inch crepes. For dinner crepes, increase eggs to 6 and salt to 1 1/2 t. Omit vanilla and decrease sugar to 2-4 T.


Cream Cheese Filling:

8 oz cream cheese, softened
12 oz cottege cheese
8 oz cool whip
1+ T powdered sugar

Beat cream cheese. Add cottage cheese & beat. Stir in cool whip & powdered sugar.


Strawberry Topping:

Frozen strawberries or other fruit
Sugar to Taste

Microwave strawberries, chop/slice with knife, sweeten to taste.

Ranch Chicken

Ranch Chicken
Printable Version

1 1/2 c cornflakes
1 1/2 c Parmesan cheese
1 pkg ranch salad dressing mix
8 small chicken breasts (or 4 large)
1/2 c butter melted

Combine cornflakes, cheese and ranch mix. Dip chicken in butter then in cornflakes. Place in a greased 9x13. Bake uncovered at 350° for 45 min or until chicken is done.

Lasagna Soup

Lasagna Soup

Lasagna Soup
Printable Version

1 lb Italian sausage
1 onion, diced small
1 cup sliced carrots
2 T garlic, minced
4 c chicken broth
1 can Italian stewed tomatoes, chopped or blended
1  8oz can tomato sauce
1 c mafalda pasta, or any small, bite sized pasta
2 c fresh spinach
1 c provolone or mozzarella
1/4 c parmesean cheese
4 t thinly sliced fresh basil

Brown sausage. Add onions and carrots for 3 minutes. Add garlic for another minute. Add broth, tomatoes and tomato sauce to a boil. Add pasta; boil until tender. Add spinach before serving. Garnish with parmesean, basil and mozzarella.

Pink Peppermint Whipped Cream

 

Pink Peppermint Whipped Cream

Printable Version

1/2 c heavy cream
2 T pulverized peppermints
1 T powdered sugar
1 T crushed peppermints
 
Beat cream, pulverized peppermints, and sugar until stiff peaks. Pipe or spoon onto parchment paper. Sprinkle with crushed peppermints. Freeze until firm, about 20 minutes. Place in freezer bag for long term storage. Drop into hot chocolate. Yummmm.

Pizza Hut Pizza Dough

Pizza Hut Pizza Dough
Printable Version

3/4 c warm water
1 1/4 t yeast
1 T sugar
2 1/4 c flour
1 1/2 t salt
1 1/2 T olive oil

Combine water, yeast & sugar. Let sit 5 min. Add flour, salt & oil. Knead. Let sit 10 minutes. Coat with oil and cover tightly. Let rise 2 hours, or until double. Use or refridgerate. If you have time, I highly recommend refridgerating over night. Bake pizza at 475° for 12-16 minutes.

Pinch string cheese around the edge of pizza for stuffed crust pizza. Lay string cheese along the edge and pull dough up and around string cheese, pressing dough into itself.

Brush crust with garlic butter after baking for added deliciousness.

Recipe makes 1 crust

Pasta Italiano

This dish is good when you are in the mood for a light dinner. Serve with green veggie and bread. It's fast, easy and delicious.


Pasta Italiano
Printable Version

3 garlic cloves
2 t olive oil
28 oz can chopped tomatoes
1 t crushed red pepper**
1 lb. penne pasta, cooked
mozzarella cheese, to taste

Sautee garlic in oil. Add tomatoes and pepper. Simmer about 40 minutes. Toss with penne. Salt and pepper to taste. Stir in cheese before serving.

**(Julie note: I only add 1/4t of this and a couple of my family members were "burning their faces off." Hehe... just for anyone out there that is "heat" conscience)

Carmel Apple Salad

Printable Version

16 oz pineapple tidbits
2 T flour
1/2 c sugar
1 1/2 t vinegar
1 egg
2 c mini marshmallows

5 1/2 c granny smith apples
6 oz pecans, chopped
12 oz cool whip
1 bag carmels, chopped

Combine pineapple juice, flour, sugar, vinegar & egg slowly in saucepan until warm. Add marshmallows and let melt. Add pineapple & chill overnight. Add all remaining ingredients & stir. Remain chilled until ready to serve. Carmels will begin to breakdown and melt after about 5-8 hrs.

Fondant

Printable Version

4 c white sugar
1 c half n half
1/2 c whipping cream
2 T white corn syrup
2 T butter
1 dash of salt

Combine all ingredients (only using 1 T butter) Place over med/high heat. Stir CONSTANTLY and RAPIDLY until it reaches a boil that you can't stir down. Turn heat to medium. Do NOT stir at all any more!! Heat until Soft ball or 236°. It has to be able to form a ball when dropped into cold water. Drop a spoon full into ice cold water. Let it sit for 5-10 seconds. Work it together underwater with your hand and then take it out of the water. If you can work it into a soft little ball, then it should be done.

Take pan off heat, drop other T of butter into it. Do not stir the butter in. Just drop it in and let it melt.

Cover the pan and set it in ice water or into the freezer to cool rapidly. Cool to room temperature, or a little bit warmer.

Dump it all out on a cookie sheet or couter top. Mixture will be shiney at first. Continue to work it (scraping it of the counter, inward, into a pile, with a stiff metal spatula or 3 inch spackle knife. Mixture will be shiney at first. Continue to stir until it starts to thicken. All of the sudden it will lose all gloss and resemble dry frosting. That's your goal. That's when it has "turned".

If it's perfect, it will have lost all it's gloss, but it'll still feel soft. If you've overcooked it a little bit, it'll lose it's gloss but will feel hard. You still should be able to take it and work it in your hands like clay. If it softens, you're okay. If it crumbles, you've cooked it to long.

Split batch and work in flavors, colors, nuts etc.

Roll into Balls. Layer in dish with wax paper and freeze until ready to dip. Will stay fresh in an air tight container for 3 months. Melt and dip in chocolate in batches. Roll in nuts, coconut, etc... 12 oz of chocolate should cover 80 small candies (one batch). Be sure to have extra chocolate on hand, better safe than sorry.

Fondant is temperamental.... I wouldn't suggest doubling it without doing a little research.

Oh Boy Waffles

Oh Boy Waffles
Printable Version

2 1/4c flour
3/4 t salt
2 eggs
1/2 c oil
4 t baking powder
1 1/2 T sugar
2 1/4 c milk

Combine ingredients, just until moistened. Spray waffle iron with cooking spray before the 1st batch and again later if waffles begin sticking.

Buttermilk Pancakes

Buttermilk Pancakes
Printable Version

2 c flour
1 1/4 t baking soda
3/4 t baking powder
1/4 c butter
1 t salt
2 eggs
2 c butter milk (2 T of vinegar or lemon juice added to 2 c milk = butter milk)

Sit dry ingredients, add other ingredients. Stir well. Cook.

Alton Brown Suggestions to perfect pancakes:
Combine dry ingredients. Combine egg whites and milk. Combine egg yolks and melted butter. When slightly cooled, add whites liquids to yellow liquids. Mix Dry and Wet. Stir JUST UNTIL COMBINED. Be very careful not to stir beyond what is needed, as it will cause your pancakes to toughen. There may still be small lumps that will cook out. Make sure you test the temperature of your griddle. It should make a drop of water dance, not evaporate immediately. Pancakes should take 2-3 minutes to cook. Butter surface by buttering and then wiping clean with a paper towel. No more butter is needed. Use ice cream scoop or measuring cup to get uniform pancakes. May keep warm in 170° oven for about an hour. Make your own pancake mix by combing the dry ingredients and storing. They will keep fresh for 3 months in an air tight container.
*Lately I have been using milk instead of buttermilk.  We like it better that way.  Do what you like best :)

Monkey Bread

Monkey Bread
Printable Version

3 cans refrigerator biscuits
1 t cinnamon
1/3 c sugar

1/2 c sugar
1/2 c brown sugar
1/2 c butter

Cut biscuits into 4 pieces. Combine 1/3 c sugar and cinnamon in plastic bag. Shake biscuits in cinnamon and sugar. Place them in greased bundt pan. Sprinkle on remaining cinnamon and sugar. Bring 1/2 c sugar, brown sugar and butter to a boil. Pour over biscuits. Bake at 350° for 30 min. until done. Cool. Gently turn onto a serving plate.

Mom's Bread

Printable Version

2 c warm water
1/4 c honey
1 1/2 T yeast
2 t salt
1/4 c oil
5 1/2 c flour

Mix water, honey, yeast and salt. Add oil. Add flour (1 c wheat and 2 white, or 2 c white, or whatever combination you like) Mix, knead. Let rise in bowl for 1/2 hour. Put in another bowl and let rise until double, punch down and let rise again. Put in greased pan and let rise. Bake at 350° for 30 minutes. Remove from pans and butter tops. Makes 2 loaves.

Taco Chili

Taco Chili
Printable Version

1 can of kidney beans
1 can pinto beans
1 1.25oz pkg taco seasoning mix
1 1oz pkg ranch salad dressing mix
3 T dried minced onion
1 t chili powder
1/4 t ground cumin
2 c water
1 can diced tomatoes with green chiles
1 16oz can tomato sauce
1 lb ground beef

Brown and drain beef. Add seasoning packet, water, diced tomatoes and green chiles, tomato sauce, and drained beans. Heat. Serve with corn or tortilla chips.

Spice Level 6 Option: For the taco seasoning mix use "HOT Taco Seasoning Mix".

Aunt Amy's Chili

Aunt Amy's Chili
Printable Version

1-2 lb. ground beef
2 cans chili beans
1 can kidney beans
1 can black beans
2 cans diced tomatoes
2 teaspoons cumin
2 teaspoons chili powder
1 Tablespoon vinegar
1 Tablespoon sugar

Do Not Drain Beans! Brown beef, add remaining ingredients. Heat 15 min or until warm. You can use any kind of beans. Serve with sour cream, green onions, cheese, avacadoes, chips, crackers etc.

German Pancakes

German Pancakes
Printable Version

6 eggs
1 c flour
5 t butter
1 c milk
1/2 t salt

Preheat 9x13 pan while preheating oven to 450°. Whip eggs until thick and lemon colored. Add milk, flour and salt. Pour batter into the pan of melted butter. Bake 15-20 minutes. Serve with syrup.