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.