Biscuit Cinnamon Roll Ring

This recipe is like a combination of cinnamon rolls and monkey bread.  I found it on jennyrambles.  (I copied her text, but added my own pictures from when I made it this morning.)  For better pictures, click on her link above.  Thank you jennyrambles for this delicious recipe!  My family loved it!

1 1/2 Tubes Grands Flaky Biscuits

3 Tbsp melted butter

1/2 Cup syrup

1/2 Cup brown sugar

1 Tbsp. cinnamon

Optional: 1/2 cup chopped nuts of your choice

bundt/fluted tube pan

cooking spray

**HINT** Make sure you have a plate/platter/bowl whatever big enough to fit the entire biscuit ring when you turn it out from the pan before you have the hot pan out of the oven. Also make sure the plate has some sort of a lip, to catch excess syrup. 

1. Preheat oven to 350. Stir together syrup and melted butter. Spray tube pan with cooking spray, add half butter/syrup mixture to the bottom.
2. Stir together brown sugar, cinnamon and nuts if using. Sprinkle half in bottom of pan. Open biscuits and begin to stack them around the center of the pan, sprinkling a pinch of cinnamon sugar in between each biscuit.
3. Top with remaining butter/syrup and cinnamon sugar.
4. Bake for 20-25 minutes.  WITH POTHOLDERS, hold the edges of the plate and the edges of the pan and flip over, so the pan is now on top and the plate is on the counter. If you are scared to do the flip method, the ring will probably stick together well enough for you to dump it out onto your plate. But remember your working with really hot syrup so be super careful.
5. Enjoy.

 

 

Banana Cinnamon Muffins

Source:  Betty Crocker

Ingredients

Muffins:
2/3 cup sugar
1/2 vegetable oil
2 eggs
2/3 cup mashed very ripe bananas (2 small bananas)
1 tsp vanilla
1 2/3 all purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon

Topping:
1/4 sugar
1/2 tsp ground cinnamon
1/4 butter, melted

Heat oven to 375°F. Grease bottoms only of 12 regular-size muffin cups or line with paper baking cups.  In medium bowl, beat 2/3 cup sugar, the oil and eggs with wire whisk. Stir in bananas and vanilla. Stir in remaining muffin ingredients just until moistened. Divide batter evenly among muffin cups. Bake 17 to 21 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan to cooling rack.


In small bowl, mix 1/4 cup sugar and 1/2 teaspoon cinnamon. Dip muffin tops into melted butter, then into cinnamon-sugar. Serve warm.

No-Bake Energy Bites

I found these super yummy morsels on Pinterest.  Hooray for Pinterest--love it!  Anyway, they're quick, easy, and oh so yummy.  Thanks to gimmesomeoven.com for this awesome recipe!

Ingredients
1 cup dry oatmeal
2/3 cup toasted coconut flakes
1/2 cup peanut butter
1/2 ground flaxseed or wheat germ
1/2 cup mini chocolate chips (optional)
1/3 cup honey
1 tsp vanilla

Stir all ingredients together in a medium bowl until thoroughly mixed. Let chill in the refrigerator for half an hour. Once chilled, roll into 1 inch balls.  Store in an airtight container and keep refrigerated for up to 1 week.

Makes about 15-20 balls.

Pizza Rolls

Pizza Rolls

I found this recipe on Pinterest, but the original source is What About Pie?

This recipe is easy peasy, quick and breezy!

I modified it from the original recipe and now it's even easier!

Roll out some pillsbury crescent rolls, keeping the triangles together so that they form a rectangle. 

Lightly spread with olive oil.  (This time I didn't have any olive oil, so I used canola oil instead.)  

Cover with pepperoni. 

 Sprinkle on some mozzarella cheese. 

(The one of the far right was Jason's, hence, lots of cheese!)

 Add just a touch of Italian Seasoning.

 Roll them up.

Bake for 10-11 minutes at 375 degrees.

We were so hungry and they were so good....I forgot to take a picture of the finished product before we started eating.  But trust me, they're awesome! 

(Even my picky girls loved them!)

Lemon Cake Mix Cookies

Lemon Cake Mix Cookies

I've really been wanting something lemony lately, but I don't have any lemon recipes.  So I just used a lemon cake mix and followed the recipe for Cake Mix Cookies.  They turned out SO yummy!  I bet they would have been really good dipped in Cool Whip.

1 box cake mix
1/3 cup vegetable oil
2 eggs

Pour cake mix into a mixing bowl. Add oil and eggs, and mix well. Roll into 1-inch balls and place on ungreased pan (I flatten them just a touch). Bake at 350 for about 7 minutes.


For half the batch I mixed Betty Crocker Pearls Cupcake Gems into the dough.  The kids loved these ones, but they were a bit too crunchy for me.  I liked the soft, chewy, plain ones better.

Ham & Cheese Crescent Rolls

Ham & Cheese Crescent Rolls

Source:  cooking4carnivores



Jason and I love these!  They're just so dang good.  And easy peesy, too!

Roll out some crescent rolls.  Keep two triangles together to make it a rectangle.  Sprinkle on some mozzarella cheese and lay out some sliced ham.

Roll them up and bake for 10 minutes at 375 degrees.

Enjoy!

The Best Carrot Cake Ever

The Best Carrot Cake Ever

Ingredients:
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
4 extra large eggs, at room temperature
1 1/2 cups sugar
1 cup canola oil
1/2 cup buttermilk
2/3 cups firmly packed brown sugar
2 teaspoons pure vanilla extract
1 pound finely grated carrots
1 cup toasted chopped pecans
1 cup golden raisins

Directions:
Preheat oven to 350 degrees.
Prepare two 9-inch cake pans by lightly coating with oil and lining with parchment paper.
Whisk the flour, baking powder, baking soda, cinnamon, ginger, salt and nutmeg together in a bowl. Set aside.
Mix the eggs, sugar, oil, buttermilk, brown sugar, vanilla, and pineapple together in a large bowl. Add the dry ingredients to the wet ingredients and mix until fully incorporated. Stir in the carrots, pecans and raisins just until evenly distributed throughout the batter.
Pour the batter into the prepared pans and bake on the center rack for about 35-40 minutes, or until a toothpick or cake tester comes out clean.
Cool cakes in their pans for at least 30 minutes before attempting to remove them. Then, removed from the pans and peel off the parchment paper. Continue to cool the cakes completely before frosting.

To assemble the cake, place the bottom layer on a cardboard round or other flat surface and put on a cake turntable. Scoop about 1 1/2 cups of the cream cheese icing onto the top of the bottom cake layer. Using an offset spatula, spread the frosting evenly over the surface. Carefully place the second layer on top. Scoop another 1 1/2 cups or so of the frosting on the top of the cake and spread evenly, easing the frosting down the sides. Spread the icing around the sides of the cake, adding more as needed. Lift the cake off the turn table and place on a cake stand or platter and chill a bit to firm up the frosting before slicing.

Cream Cheese Frosting with a Hint of Orange

Ingredients:
16 ounces cream cheese, softened
4 ounces (1 stick) unsalted butter, softened
2 teaspoons pure vanilla extract
1 teaspoon orange extract
3-4 cups confectioners’ sugar to taste

Directions:
Beat cream cheese and butter together until smooth. Add extracts and beat just until incorporated. Beat in sugar, one cup at a time, until frosting has the flavor and consistency you want. You may not need to add all of the sugar.

I made this for my father-in-law's birthday and he loved it! 

Along with everyone else! 

Then I took pieces to several of my friends and they all gave it a two thumbs up!  Yay!

Chocolate Cake Mix Cookies

Chocolate Cake Mix Cookies

1 box chocolate cake mix

1/3 cup vegetable oil

2 eggs

Pour cake mix into a mixing bowl. Add oil and eggs, and mix well. Roll into 1-inch balls and place on ungreased pan (I flatten them just a touch). Bake at 350 for about 7 minutes.

For half of the batch I stuffed 2-3 chocolate chips inside of each ball.  Then there was a warm, gooey, chocolatey surprise when the kids bit into the cookies.

Baked Zucchini Fries

Baked Zucchini Fries

Source:  realmomkitchen.com

3 small zucchini (about 1 lb)

1/4 cup grated parmesan cheese

1 packet Shake & Bake Coating Mix

salt to taste

2 eggs, lightly beaten

1/4 cup water

1/2 cup all-purpose flour

Heat oven to 450 degrees.  Trim the zucchini and cut each in half width-wise.  Then cut each half into 1/4 inch sticks.  In a bowl, combine the parmesan cheese, coating mix, and salt.  In another bowl, whisk together the egg and water.  Place flour in another bowl.  Coat zucchini with flour.  Then place zucchini in the egg mixture, followed by the parmesan cheese/coating mix.  Place on a greased baking sheet.  Bake at 450 degrees for 12 to 13 minutes or until golden brown.

Serve with ranch dressing or marinara sauce for dipping.

Look, even Samantha liked them! 

Chocolate Coconut Bars

Source:  MarthaStewart.com

OH...MY...GOSH!!!  THESE...ARE...SO...GOOD!!! 

No kidding, they're amazing!

3 cups finely ground cookies, such as graham crackers or chocolate wafers, or a combination

1/4 cup sugar
3/4 cup (1 1/2 sticks) butter, melted
1 cup pecan pieces (optional)
1 cup semisweet chocolate chips or chunks
1 can (14 ounces) sweetened condensed milk
1 1/2 cups sweetened shredded coconut

1.  Preheat oven to 375 degrees. Lightly splash a 15-by-10-inch rimmed baking sheet evenly with water, then line with parchment paper.  (I didn't have parchment paper so I used foil.)
2.  In a large bowl, stir together cookie crumbs, sugar, and butter until combined. Evenly press onto bottom and up sides of prepared baking sheet. Bake, rotating halfway through, until firm, about 10 minutes. Transfer to a wire rack; cool, about 20 minutes.  (I left it in the pan to cool.  Took longer, but I was in no hurry.)
3.  Sprinkle cooled crust evenly with pecans and chocolate. Pour condensed milk over the top, spreading to cover completely (do not let it drip over the edges). Sprinkle with coconut.
4.  Bake until coconut is toasted, 10 to 15 minutes. Transfer to rack; cool completely.  (I left it in the pan to cool overnight, loosely covered in foil.)

Allow several hours to fully cool and set up.  Then dig in!!  And share with friends--they'll love you forever!





Fourth of July Rice Krispy Treats

I mixed in a bottle of red, white, and blue sprinkles.

Sprinkles make everything more fun!

Congo Squares

My Grandma GG always had these ready for us kids when we would come visit.  Making them reminds me of all the summers we'd go to Utah to see grandma.

2 1/4 c brown sugar
2/3 c softened butter
3 eggs
2 3/4 c flour
1 1/2 tsp baking powder
1 tsp vanilla
1 pk chocolate chips
1 c nuts (optional)

Add butter to sugar and cream well. Add eggs and beat. Add rest of ingredients. Mix well and spread in pan 3/4 inch thick. Bake at 350 degrees for 20 minutes. Cool and cut.

Banana Bread

Source:  Cindy Twohy

My friend Cindy makes amazingly yummy banana bread!  Here is her delicious recipe!



2 cups flour
1 tsp baking soda
1/2 tsp salt
1/2 cup butter
1 cup sugar
2 eggs
1 1/2 cups banana (approx 3 medium bananas)
1/3 cup milk

Combine dry ingredients.  Set aside.  Cream butter, sugar, add eggs and bananas.  Combine milk and slowly add dry ingredients.  Bake at 350 degrees for 1 hour or until toothpick comes out clean.

Note:  I always add a handful of chocolate chips when I make this yummy bread.

Creamy Ranch Chicken

Source:  Jennifer Skinner

3 or 4 frozen chicken breasts

1 can cream of chicken soup

1 rectangular box cream cheese

1/3 to 1/2 a packet of powder ranch dip

Mix all together in the crock pot and cook on low for 6-7 hours or high for 4-5 hours.  When it's done, shred chicken and serve over rice.

Slow Cooker Barbecue Chicken

This is the easiest recipe ever!  And one of the most requested from my friends!  And one of my favorites!  Make it--you'll love it!

3 to 5 frozen chicken breasts

18 oz bottle of barbecue sauce (I always use Kraft Honey BBQ)

small can of sliced or chunk pineapple

Put chicken and barbecue sauce in crockpot. Cook on low for 6-7 hours or high for 4 or 5 hours.  When done, use forks to shred chicken.  Add pineapple and cook for about another 20 or 30 minutes.  Serve over rice. Enjoy!



Cake Mix Cookies

Cake Mix Cookies

Source: McConkie Menu

1 cake mix box
1/3 cup vegetable oil
2 eggs

Pour cake mix into a mixing bowl. Add oil and eggs, and mix well. Roll into 1-inch balls and place on ungreased pan (I flatten them just a touch). Bake at 350 for about 7 minutes (adjust accordingly).

Note:  I put a little bit of dough in several bowls and then changed the dough in each one just a tad.  For one bowl, I added mini chocolate chips.  For another, sprinkles.  And another, I rolled the plain dough ball in sprinkles.  And of course, some were left plain.  The kids loved it!



Italian Chicken Quesadillas



I only have a few Pampered Chef products, but the ones I have, I love!  In this recipe, I like to the use the Deep Dish Baker and the Food Chopper. You can, of course, make this recipe without these particular products--it's just what I have. (By the way, my Mom sells Pampered Chef so if you need anything, just let her know!)

1 frozen chicken breast
dry Italian seasoning
shredded cheese - we like to combine cheddar and mozzarella, but you can use whatever you want
medium flour tortillas

Start by putting the frozen chicken breast in the deep dish baker. Shake italian seasoning on top, cover with lid. Microwave it for 6 or 7 minutes. When chicken is cooked, cube, then chop finely using the food chopper. Put your tortilla in a greased pan. I lightly grease with cooking spray and I like to use a frying pan on the stove at medium heat. Layer your choice of shredded cheeses and finely chopped chicken then top with second tortilla. When it's melted enough that you can turn it without the insides falling out, flip over to cook the other side. This only takes a few minutes.

Slice it up in wedges like a pizza and serve with your choice of dip. In my family we like to dip ours in sour cream.

Rainbow Cupcakes

Rainbow Cupcakes - So Easy, So Fun, So Cool!

This is one of those recipes that yields a cool result with just a tiny bit of work.  That's my favorite kind!

Mix up a white cake mix following the directions on the box.  Don't forget to just use the egg whites.  Pour the ready cake mix into seperate bowls.  Add food coloring and stir.  Using a spoon, glop the mixes into the cupcake cups in random orders, layering the colors however you want.  Bake per the time on the box.  Let cool, frost, and enjoy! 

Here are some pictures showing the process:

Garlic Knots

I absolutely fell in love with this recipe from Yvonne at Tried and Tasty!  You've got to try it.  I made a few tiny changes, but I think its all the same in the end.

6 - 12 Rhodes Rolls
2 tbsp melted butter
Garlic salt
Dried parsley

Thaw Rhodes Rolls.  Roll between your hands to make a 6 or 7 inch rope.  Tie in a knot.  Place on greased baking sheet.  Let rise until double in size.  Bake at 350 degrees for 20 minutes or until golden brown.  Mix melted butter with garlic salt and parsley.  Brush onto knots. 

Chicken & Corn Rice a Roni

1 box of Chicken flavored Rice a Roni
1 can of chicken
1 can of corn


Prepare the Chicken Rice a Roni per the instructions on the box.  Drain the canned chicken and canned corn.  When the rice is done, stir in the chicken and corn.  Serve with a dollop of sour cream.

I often serve this with cornbread.  Click HERE to find the really yummy recipe at Tried and Tasty!