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.

Cream Cheese Fingers

Cream Cheese Fingers

1/2 cup butter, softened
4 ounces cream cheese, softened
1 teaspoon Vanilla Extract
1-3/4 cups all-purpose flour
1 tablespoon sugar
Dash salt
1 cup finely chopped pecans
Confectioners' sugar

Directions
In a small bowl, cream butter and cream cheese until light and fluffy. Beat in vanilla. Combine the flour, sugar and salt; gradually add to creamed mixture and mix well. Stir in pecans (dough will be crumbly).
Shape tablespoonfuls into 2-in. logs. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 12-14 minutes or until lightly browned. Carefully roll warm cookies in confectioners' sugar. Cool on wire racks. Yield: 2 dozen.

Crock Pot Potato Soup

Crock Pot Potato Soup

2 large onions, thinly sliced
4 medium potatoes, cut into 1/2 inch cubes
2 cans (14 1/2 oz) ready to serve vegetable broth
1/4 cup butter
1/2 tsp salt
1/4 tsp pepper
1 cup milk
Parsley for garnish

1. Mix all ingredients except milk & parsley in 3 1/2- 6 quart slow cooker
2. Cover & cook on low heat setting 8-10 hours (or high heat setting 4-5 hours) or until vegetables are tender
3. Pour vegetable mixture by batches into blender or food processor. Cover & blend on high speed until smooth. Return to crock pot. I do about half the crock pot in the blender.
4. Stir in milk.
5. Cover & cook on low heat setting for 20-30 minutes or until hot. Sprinkle with parsley. 

Meatball Stroganoff

Meatball Stroganoff

1 (10 3/4 ounce) can condensed cream of mushroom soup
1 (16 ounce) package Meatballs
1 cup sour cream
5 cups hot cooked broad egg noodles

Combine soup with 1/2 cup water in a large skillet; mix well and heat over medium-low heat. Add meatballs; cover and simmer 12 to 14 minutes or until meatballs are heated through, stirring once.
Stir in sour cream; heat through. Serve over noodles.

Prep time: 5 minutes
Total time: 25 minutes
Makes: 5 servings 

Cookie Sandwiches

Chocolate Chip Sandwiches


Chocolate Chip cookie sandwich with Mint Chocolate chip ice cream. 
I used premade cookie dough but you could definitely use homemade ones! And the kids sure did love them! 

Cheesy Meatloaf

Cheesy Meatloaf

1/2 cup chopped onion
2 pounds ground beef
8 oz tomato sauce
2 eggs, beaten
4 oz cheddar or american cheese
1 cup soft bread crumbs
1/4 tsp thyme
1/2 tsp pepper

Mix everything in a bowl until well blended. Shape into a loaf & place in a 13x9 pan or into a LARGE loaf pan. Bake 350F for 1 hour! 

This could also be modified & turned into BBQ Meatloaf. Omit the cheese & add BBQ instead :)

Cheesy Fiesta Pasta Bake

Cheesy Fiesta Pasta Bake

1/2 cup milk
1/2 pound (8oz) Velveeta, cut into 1/2 inch cubes
2 cups medium-sized pasta, cooked, drained
1 cup EACH chopped tomatoes, green peppers ( I use what ever color I happen to have...red, yellow, green)
1/4 tsp EACH ground cumin, garlic powder
1/2 cup Mexican style finely shredded four cheese
1 tbsp butter, melted
6 saltine crackers, crushed (about 1/4 cup)

Cook milk & velveeta in medium sauce pan on low heat until velveeta is completely melted & mixture is well blended, stirring occassionally. Stir in pasta, tomatoes, peppers & seasonings.
Spoon into 1 1/2 qt. casserole sprayed with cooking spray; sprinkle with shredded cheese. Mix butter & cracker crumbs; sprinkle over pasta mixture.
Bake 20 minutes or until heated through. 

Beef Stuffed Crescents

Beef Stuffed Crescents

1 pound ground beef
1 can (4oz) chopped green chilies
1 package (8oz) cream cheese, cubed
1/4 tsp cumin
1/4 tsp chili powder
3 tubes of refrigerated crescent rolls (8 oz each)

In large skillet cook beef & chilies over medium heat until meat is no longer pink. Drain. Add cream cheese, cumin, & chili powder. Cool slightly.
Separate crescent dough into24 triangles. Place 1 tbsp of beef mixture along the short end of each triangle & carefully roll it up.
Place point side down 2 inches apart on ungreased baking sheets. Bake at 375 degrees for 11-14 minutes or until golden brown. Serve warm! 

Peanut Butter Pie

Peanut Butter Pie

8 oz package of cream cheese
1/3 cup peanut butter
9 inch graham cracker crust
1 cup powdered sugar
1 small container of whipped cream topping
1/4 cup chopped nuts (optional)

Whip cream cheese till light & fluffy. Beat in sugar & peanut butter. Fold in whipped cream topping & pour into crust. Sprinkle with peanuts if desired & chill :) 

Mac N Cheese Soup

Mac-N-Cheese Soup

1 package deluxe mac n cheese dinner mix (14oz)
9 cups water, divided
1 cup fresh broccoli florets
2 tbsp fined chopped onion
1 can condensed cheddar cheese soup, undiluted (10 3/4 oz)
2 1/2 cups milk
1 cup chopped fully cooked bacon or ham

1. Set aside the cheese sauce packet from the macaroni & cheese mix. In large pan, bring 8 cups water to boil. Add macaroni & cook 8-10 minutes or until tender.
2. Meanwhile, in another large saucepan, bring remaining water to a boil. Add broccoli & onion. Cook for 3 minutes. Stir in the soup, milk, bacon or ham, & contents of cheese sauce packet. Heat completely. Drain macaroni & stir it into the soup. 

Cheesy Egg Wedges

Cheesy Egg Wedges

Gotta love a recipe that only takes 4 eggs to feed a family of 4-6! 

4 beaten eggs
1/3 cup milk
1/4 cup flour
1/2 tsp baking powder
1/8 tsp garlic powder
8 oz shredded cheese
1 cup cottage cheese
1 cup spaghetti sauce or salsa
parsley or basil to garnish

In medium bowl, combine eggs, milk, flour, baking powder & garlic powder. beat with electric mixer until combined. Stir in shredded cheese & cottage cheese.
Pour into a greased 9 inch pie plate. Sprinkle parsley/basil over mixture.
Bake uncovered in 375 degree oven for 30 minutes or until knife inserted near center comes out clean.
Heat up spaghetti sauce/salsa.
Cut eggs into wedges. Top with spaghetti sauce/salsa
if desired. 

Taco in a Bowl

Taco in a Bowl

1 pound ground beef
1/2 cup chopped onion
1 pack of taco seasoning
1 can (14.5oz) diced tomatoes
2 cups water
2 packages of ramen noodles
1/2 cup shredded cheese
Tortilla chips

Brown beef & onion over medium heat until meat is no longer pink; drain.
Stir in tomatoes, taco seasoning, & water. Bring to boil.
Add ramen noodles (discard season packet).
Cook & stir for 3-5 minutes or until noodles are tender.
Spoon into bowls; sprinkle with cheese & tortilla chips! 

Ginger Sirloin Strips with Rice

Ginger Sirloin Strips with Rice

1 can (14 oz) pineapple tidbits
1 can (11 oz) Mandarin Oranges
2 tbsp cornstarch
1 1/2 pounds beef top sirloin steak, cut into strips
1 1/2 tbsp ground ginger
1 tbsp cooking oil
1 can (14 oz) whole berry cranberry sauce
1 cup thinly sliced green onion
Hot cooked rice

1. Drain pineapple & oranges, reserving juice; set fruit aside. In a small bowl, combine the cornstarch & juices until smooth; set aside.
2. In a large skillet, stir fry beef & ginger in oil until meat is no longer pink. Add the cranberry sauce, onions & pineapple. Stir cornstarch mixture & gradually add to skillet; cook & stir until slightly thickened. Gently stir in oranges. Serve with rice.
Feeds about 7. 

Hash brown Casserole

Hashbrown Casserole

(I almost missed the photo 'cause everyone dug in so fast!)

1 can cream of potato soup
1 cup sour cream
1 tbsp flour
1/2 tsp garlic powder
1 package (24 oz) frozen shredded has brown potatoes
2 cups shredded cheese
1/3 cup parmesan cheese
paprika

1. In large skillet combine soup, sour cream, flour, & garlic. Stir in potatoes & shredded cheese.
2. Pour into 13x9 baking dish that has been coated with cooking spray. Sprinkle with parmesan cheese & paprika.
3. bake uncovered in 350 degree oven for 50-60 minutes or until potatoes are tender.
Feeds 8