Monkey Bread

I have been wanting to make this forever. But never had the pan! I finally bought a Bundt pan just so I could make it! 
So here we go!

Ingredients

           1/2 cup granulated sugar

1 teaspoon cinnamon

4 cans refrigerated biscuits (10 count     biscuits cans, usually can buy 4 cans together in a pack)

   

        1/2

 cup chopped walnuts, if desired

           1/2 

cup raisins, if desired

           1 

cup firmly packed brown sugar

           3/4 

cup butter or margarine, melted

Directions

1. Heat oven to 350°F (180*C). Lightly grease Bundt pan with shortening or cooking spray. In large -storage plastic food bag, mix granulated sugar and cinnamon.

2. Cut biscuits into quarters. Shake about 8-10 pieces in bag to coat. Repeat til all pieces are coated in the cinnamon mix.  Arrange in pan, adding walnuts and raisins among the biscuit pieces.

3. In small bowl, mix brown sugar and butter; pour over biscuit pieces.

4. Bake 35-40 minutes or until golden brown and no longer doughy in center. Cool in pan 5 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm! 

Pineapple Upside Down Cake

Pineapple Upside Down Cake
1/4 cup butter
2/3 cup packed brown sugar
1 can(20 oz) sliced pineapples, drained

Maraschino cherries without stems
1 1/3 cups flour
1 cup sugar
1/3 cup shortening
3/4 cup milk
1 1/2 tsp baking powder
1/2 tsp salt
1 large egg
Whipped cream to garnish

Heat oven to 350 degrees.
Melt butter in 8x8 baking dish in oven.
Sprinkle brown sugar over the butter.
Arrange pineapples on brown sugar, cutting one or more slices into pieces if necessary. Place cherry in center of each pineapple.
Beat remaining ingredients except whipped cream, with electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scrapping bowl constantly. Pour over pineapple.
Bake 50-55 minutes, or until toothpick inserted in center comes out clean.
Immediately turn upside down onto heat proof plate. Let pan remain over cake a few minutes so brown sugar topping can drizzle over cake.
Cool 15 minutes.
Serve with whipped cream on top!

Reese's Peanut Butter Cup Freezer Pie

Reese's Peanut Butter Cup Freezer Pie

I found this recipe on another blog & wanted to share! It looks super yummy! Can't wait to try it!

Ingredients:
1 Keebler chocolate cookie pie crust
1 large box of instant chocolate pudding
1 1/2 milk
1 small tub of Cool Whip
Reese's Peanut Butter Cups

Directions:
In a large bowl, mix the pudding with the milk. Whisk in the Cool Whip. Unwrap the Reese's Peanut Butter Cups (about 10 of the large ones, or about 20 of the minis, or however many you want to put in) and chop them roughly. Fold the chopped candy into the pudding mix. Pour all into the chocolate pie crust. Top with a few more chopped peanut butter cups. Store in the freezer till about 15 minutes before serving.

(This recipe is from: http://whatscookin4milesnorthofnowhere.blogspot.com/search/label/dessert )

Mini Salsa Meatloaves

 Mini Salsa Meatloaves
Mini Salsa Meatloaves

1lb. ground beef (or ground turkey)
1/2cup finely chopped onions
1 egg

12 Saltine Crackers, finely crushed (about 1/2 cup)
1-1/2cups Mexican Style Finely Shredded Four Cheese, divided (or whatever shredded cheese you prefer!)
1cup salsa, divided (I use my homemade salsa)

HEAT oven to 400º F.  

MIX first 4 ingredients with 1 cup cheese and 1/2 cup salsa.

PRESS into 12 muffin cups sprayed with cooking spray. Use back of spoon to make indentation in center of each. Place muffin pan on foil-covered baking sheet.

BAKE 20 to 25 min. or until meatloaves are done (160°F). Top with remaining salsa and cheese; bake 3 min. or until cheese is melted.

Treasure Cookies

Treasure Cookies 

These cookies have become a must bake around here, especially at Christmas time when I tend to bake a lot. What I love about them is they DO NOT use any eggs! A huge bonus for those of us who love to eat cookie dough while baking! :) 

1 1/2 cups graham cracker crumbs
1/2 cup all-purpose flour
2 teaspoons baking powder
1 (14 ounce) can sweetened condensed milk
1/2 cup butter or margarine, softened
1 1/3 cups flaked coconut
1 (12 ounce) package semi-sweet chocolate chips (shown with white chocolate chips)
1 cup chopped walnuts

Directions
1.Preheat oven to 375 degrees F. In small bowl, combine graham cracker crumbs, flour and baking powder.
2.In large mixing bowl, beat sweetened condensed milk and butter until smooth. Add crumb mixture; mix well. Stir in coconut, chocolate chips and walnuts.
3.Drop by rounded tablespoons onto ungreased cookie sheets. Bake 8 to 10 minutes or until lightly browned. Store loosely covered at room temperature. 

Let me know how you like them!

Chocolate Mint Cookies

Chocolate Mint Cookies

1 pkg dark chocolate fudge cake mix
2 eggs
1/2 cup butter melted
1/4 cup firmly packed brown sugar
1 tsp vanilla
1 cup dark chocolate & mint chips (may be hard to find, they are a limited edition item)
1/2 cup walnuts chopped (optional)

Preheat oven 350 F
Mix cake mix, eggs, butter, brown sugar, & vanilla in large bowl.
Stirring with a spoon until well mixed
Stir in chocolate & mint chips & walnuts
Drop by teaspoonfuls onto greased cookie sheet
Bake for 12 minutes
Cool 2 minutes on cookie sheet
Remove to cooling racks. 

Homemade Skillet Lasagna

Homemade Skillet Lasagna

1 pound ground beef
1 small onion, chopped
Approx 1 tablespoon garllic powder
1 can(14 1/2 oz) diced tomatoes undrained
1 1/2 cups water
1 can (6oz) tomato paste
1 tablespoon parsley flakes
2 teaspoons dried oregano
1 teaspoon salt
2 1/2 cups uncooked bow tie pasta
3/4 cup small-curd cottage cheese
1/4 cup parmesan cheese (I use the stuff in a can)

1. In a large skillet, cook beef, onion, & garlic over medium heat until browned. Drain & return to pan.
2. Add tomatoes, water, tomato paste, parsley, oregano & salt; mix well. Stir in pasta. bring to boil.
3. Reduce heat; cover & simmer for 20-25 mins. or until pasta is tender, stirring once.
4. Combine cheeses; drop by rounded tablespoonfuls onto pasta mixture. Cover & cook for 5 mins.