10 ct. Texas style buttermilk biscuits or grand biscuits
1 c. sugar
1 1/2 T. cinnamon
oil
Pour oil into skillet. Heat on medium-medium high for 5 minutes. In a bowl, combine cinnamon and sugar. Cut the center out of each biscuit. Drop in hot oil. Turn when golden. Remove to paper towel lined plate. Repeat until dough is cooked, including donut holes, press into cinnamon mixture. Serve warm.
*a wooden bbq skewer is perfect for flipping the donuts and removing them from the oil.
8 ct. refrigerated biscuits
1/2 c. sugar
1 t. cinnamon
oil for frying
Heat 3" of oil in large skillet or deep fryer to 350. Use a donut cutter, or a cap from a 2 liter soda bottle, cut the center from each biscuit. Combine sugar and cinnamon. Place a few donuts in the hot oil. Place only a few in at a time. Fry until golden brown on one side 1-2 minutes. Flip and fry until golden brown on the other side. Remove and drain on a paper towel lined plate. Shake each donut in sugar cinnamon mixture to coat. Serve warm for the best taste.
*any variety of biscuits will work
1 c. level SR flour
2/3 t. cinnamon
1/3 t. ginger
1/8 t. nutmeg
1/3 c. oil
1 egg
2/3 c. brown sugar
1/4 c. unsweetened yogurt or applesauce, room temperature
2/3 t. vanilla
1 c. shredded carrots (2 lg. carrots)
optional: 1/2 c. chopped pecans, raisins, dried cranberries
Cinnamon Cream Cheese Frosting:
2 2/3 oz. cream cheese, softened
1 1/3 T. butter, softened
2/3 c. confectioners sugar
1 t. vanilla
1/3 t. cinnamon
pinch of salt
Preheat oven to 350. Spray 8x4 loaf pan. In a large bowl, whisk together flour, ginger, cinnamon, and nutmeg. In a second bowl, mix applesauce, oil, brown sugar, carrots, and vanilla. Pour the second bowl into the first. Whisk gently until blended. Add nuts or other extras if desired. Spread batter into loaf pan, and bake 55-65 minutes. After 25 minutes, cover the cake with foil to prevent overbrowning. It's done when a small toothpick poked in the middle comes out clean. cool completely before frosting.
Frosting:
Whip cream cheese at medium-high speed until smooth. Add butter and mix until combined. Add confectioners sugar, cinnamon, vanilla, & pinch of salt, mixing at low speed until smooth. Adjust seasoning to taste. Spread on cooled cake.
*To make muffins or mini loaves, spray pan and fill the cups with batter, then bake at 350, 20-30 minutes until toothpick comes out clean. Carrot cake loaf tastes even better the next day as flavors settle, making it twice as moist. Without frosting,, store covered at room temp for 4 days or refrigerate for a week in humid climates.
**For a frosted cake, cover it and chill it in the fridge for a week. Then let it return room temperature before serving. Cold carrot cake slices straight from the refrigerator are heaven!
2 1/4 oz. pkg. instant yeast (or 4 1/2 t.)
1/3 c. warm water
1 1/2 c. milk
1/2 c. sugar
1 t. salt
2 eggs
1/3 c. butter, softened
5 c. AP flour
canola oil, for frying
Donut Glaze:
1/2 c. butter, melted
2 c. powdered sugar
2 t. vanilla
5-7 T. evaporated milk
In a stand mixer, combine lukewarm water and yeast. Let set to dissolve for 5 minutes. In a microwave safe bowl, heat milk for 2 minutes. Remove and let cool. Add milk, sugar, salt, eggs, butter, and 2 c. flour to bowl of yeast. Mix for 2 minutes at medium speed. Add remaining 3 c. flour and continue mixing dough, scraping down sides. Place dough in a large greased bowl. Cover loosely with a clean cloth and let it rise in a warm, draft-free place for 1-2 hours or until doubled. Roll dough out on a floured surface to about 1/4 " thickness. Cut into doughnuts using a donut or cookie cutter about one 1" and one 3-4". Let stand about 10 minutes. In a large sauce pan, pour oil until it is 3" high and place on medium heat until oil is 375 degrees. Carefully drop doughnuts into hot oil, only a few at a time. Fry, turning once, for about 3 minutes, or until golden brown. Drain on paper towels.
Doughnut Glaze:
Melt butter in microwave. Stir in powdered sugar and vanilla, until everything comes together. Add evaporated milk until desired consistency has been added. Dip doughnuts in glaze and let it drip on the rack.
3 ripe bananas, mashed
1/2 c. sugar
1/4 c. brown sugar
1 egg
1/4 c. oil
1 1/2 c. SR flour
1/2 c. sweetened, shredded coconut
1/2 c. crushed pineapple, patted dry
1/2 c. chopped pecans
Cream Cheese Frosting:
4 oz. cream cheese, softened
1/4 c. butter, softened
1/2 c. powdered sugar
1/2 t. vanilla
1/2 t. cinnamon
1/3 c. chopped pecans
Preheat oven to 350 degrees. Spray loaf pan. In a large mixing bowl, combine banana, brown sugar, sugar, egg, and oil. Beat with handheld mixer until well combined. Add flour and mix until combined. Fold in coconut, pineapple, and pecans. Pour batter into loaf pan. Bake 55-60 minutes or until toothpick inserted in middle comes out clean. Cool completely before adding frosting.
To make the frosting, beat together cream cheese and butter until fluffy. Add in powdered sugar, vanilla, and cinnamon. Beat until combined. Spread evenly over top of cooled loaf and sprinkle with chopped pecans.
*Be sure to mash bananas well before adding other ingredients. Squeeze out as much of the pineapple juice as possible, before adding to other ingredients.
**This bread can be made ahead and frozen in an airtight container. Don't make the frosting until ready to serve.
4, 1" thick pork chops, bone-in
1/2 c. orange marmalade
salt
pepper
Preheat oven to 400 degrees. Spray 9x13 dish. Sprinkle the chops lightly with salt and pepper. Place in dish and bake 20 minutes. Remove from oven. Change oven to broil setting. Microwave orange marmalade until melted. Brush on porkchops. Broil 6" from heat for 3-5 minutes. Be sure to leave the oven door slightly ajar when broiling. Very easy and tasty.
*I served with crockpot broccoli rice casserole & baked apples and cranberries. I love the taste of pork and apples together.
14 oz. can Eaglebrand milk
1/4 c. fresh lemon juice from 1 large lemon
20 oz. crushed pineapple, drained well
1 box vanilla wafers
8 oz. cool whip, thawed
2 c. sweetened flaked coconut
1/4 c. finely chopped pecans
20-22 maraschino cherries, drained on paper towels
Whisk together eaglebrand and lemon juice in bowl until thoroughly combined. Stir in drained pineapple. Line bottom of 9x9 dish with vanilla wafers. Pour all of pineapple mixture over vanilla wafers. Add another layer of vanilla wafers. Spread cool whip over top of wafers. Cover with coconut. Sprinkle pecans on top. Top with cherries. Cover and refrigerate overnight at least 6 hours.
1 family size brownie mix, for 9x13 pan
egg, oil, & water amounts from box
16 oz. can vanilla frosting
7 oz. jar marshmallow fluff
3 c. sweetened coconut 4-8 drops hot pink food coloring
Make & bake brownies as directed. Combine frosting and fluff. spread over brownies. Add coconut to a bowl, add 2 drops food coloring. Use fork to tumble coconut in bowl until color is evenly distributed. Add more food coloring, 2 drops at a time, until coconut is bright pink. Sprinkle coconut over frosting. Cut and serve. Store covered.
*to easily removed marshmallow fluff from jar, remove lid and seal. Microwave 20-25 seconds.
1 lb. boneless chicken breasts, cubed, patted dry
1/4 d. flour
1 t. salt
1/2 t. pepper
2 T. olive oil
1 T. minced garlic
1 1/4 c. chicken broth
1 1/4 c. heavy cream
1/2 c. sundried tomatoes, chopped, drained of oil
1 t. Italian seasoning
1/2 t. red pepper flakes, optional
19 oz. tortellini, fresh or frozen
1/2 c. Parmesan cheese
1/4 c. basil leaves, thinly sliced, optional
Combine flour, salt, and pepper in resealable bag. Add chicken and toss to coat. In large skillet, heat oil over medium heat. Add chicken and cook 3-4 minutes, until browned. Transfer to a plate. Add garlic to skillet. Cook 30 seconds. Pour in chicken broth, while scraping bottom of skillet. Add cream, tomatoes, seasoning, and red pepper flakes. Bring ingredients to a simmer, then reduce heat to medium low. Add chicken. Continue simmering 3-5 minutes, until sauce thickens. Cook tortellini as directed on package. Drain and set aside. Add Parmesan cheese and basil to skillet. Stir until cheese is melted. Add the cooked tortellini and gently toss to coat. Serve immediately, garnished with more Parmesan cheese if desired.
1 loaf French bread, cut in half lengthwise
1/2 c. softened butter
1 T. garlic, minced
3/4 t. salt
1/4 c. Parmesan cheese
8 oz. mozzarella provolone cheese, shredded
Preheat oven to 400. Line baking sheet with parchment paper. Place sliced bread on top. Combine all other ingredients, except cheese. Spread over bread. Sprinkle cheese on top. Bake 10-15 minutes, until cheese is melted and bread is golden brown.
