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.
2 c. carrots, thinly sliced
1 c. onion, diced
1 clove garlic, minced
4 c. broccoli, chopped
4 pork chops, boneless, 1" thick
1 T. salt
1 T. pepper
4 t. olive oil
2 T. cornstarch
1/4 c. milk
2 c. chicken broth
8 oz. mozzarella cheese, shredded
seasoning
Preheat oven to 350. Place oil in large skillet. Add broccoli until cooked. Place in 9x9 sprayed dish. Season pork chops. Add to skillet to sear. Cook for 4-5 minutes. When they easily lift, flip the chops to sear other side for 4 minutes. Leave drippings in skillet. Transfer pork chops to casserole dish. To the same skillet, add onion, garlic, and carrots. Stir and cook for 5-8 minutes until carrots are starting to soften and onions are translucent. Make cornstarch slurry by combining 1/4 c. cold milk to cornstarch. Stir to dissolve. Add chicken broth to carrots, onions, and garlic. Heat on high, Stir to combine. Add slurry to broth and veggies. Whisk it in as it comes to a simmer and begins to thicken. Once thickened, pour the sauce and veggies over the pork chops in the casserole dish. Spread carrots and sauce around evenly. Sprinkle top with cheese. Cover. Bake in oven for 20 minutes, uncover, bake another 10 minutes. Serve over rice, quinoa, or potatoes. Enjoy!
1 lb. Italian sausage
15 oz. pizza sauce
12 oz. can Grands Jr. biscuits
2 c. mozzarella cheese, shredded
pepperoni slices
Preheat oven to 375. Spray 9x13 dish. Cut each biscuit into eighths. Brown and crumble sausage. Drain excess grease. Combine pizza sauce, biscuits, and sausage. Stir to combine. Spread evenly in dish. Top with shredded cheese and pepperoni. Bake uncovered 25-30 minutes or until biscuits are cooked through.
2 c. cooked chicken, diced
3/4 c. sour cream
3/4 c. ranch dressing
8 slices cooked bacon, chopped
8 oz. shredded cheddar cheese, divided
2 cans Pillsbury Grands homestyle biscuits
Preheat oven to 375. Spray 9x13 dish. Set aside. Combine chicken, sour cream, ranch dressing, bacon, and half the cheese. Cut biscuits into eighths and place in bowl. Gently fold together. Transfer to 9x13 dish. Top with remaining cheese. Bake, uncovered, 25-30 minutes until bubbly around edges, cheese is browned, and biscuits are cooked through. Allow to cool 10 minutes before serving. I served with Caesar salad.
1 c. whole wheat flour
1/2 c. rolled oats
1 t. baking soda
1/2 t. salt
2 eggs
1 large carrot, grated (about 3/4 c.)
1/2 c. grated zucchini
1/2 c. grated apple, your choice of type
1/4 olive oil
3 mashed bananas, (about 3/4 c.)
Preheat oven to 350. Spray 24 mini muffin tins. Add flour, oats, baking soda, and salt in a large mixing bowl. Whisk to combine. Add eggs, oil, carrot, zucchini, apple and banana. Mix with a spoon until combined. Use a spatula to fold all ingredients together, scraping down sides of bowl. Drop 1 T. batter in tins and bake 18-22 minutes until golden brown. Remove from oven, and the tins, and cool completely. Enjoy!
*This recipe actually makes about 30 mini muffins, but I usually make 24 mini ones and 3 large ones.
1 lb. rotisserie chicken, chopped
1 1/2 T. curry powder
1 celery stalk, chopped
1 apple, your choice, diced
1/2 c. fresh cilantro, chopped
2 green onions, sliced
3-4 T. mayo or miracle whip
salt and pepper to taste
Mix all ingredients in bowl and chill at least 20 minutes before serving. Serve over lettuce, rice or bread.
1 c. sugar
1/4 c. SR flour
1/4 c. cocoa
1 stick butter, melted
2 eggs, beaten
1 t. vanilla
1 unbaked pie shell
Preheat oven to 325. Combine dry ingredients. Stir in melted butter and eggs. Add vanilla. Mix well and pour in pie shell placed on cookie sheet (for stability). Bake 30-35 minutes until center is slightly firm. Remove from oven to cool. Serve with vanilla ice cream if desired.
*no need to bake crust ahead.
1st picture: ready to bake; 2nd picture: after baking..see the richness! Yum!
1 c. unsalted butter, not margarine
1/2 c. sugar
2 c. all-purpose flour
Cream butter and sugar together. Gradually beat in flour. Put in ungreased 9" square pan. Bake at 325 for 30-35 minutes.
This is my sister-in-law's recipe. She is from Scotland.
1/2 precooked spiral sliced ham (8 lb), unwrapped, discard or save packet if it comes with one.
1 16-20 oz. can pineapple chunks or tidbits, drained, reserve juice
1 c. light brown sugar, divided
pinch chili flakes or crushed red pepper
1 T. ground ginger
Place liner in crockpot. Add ham to crockpot. Sprinkle 1/4 c. brown sugar over ham. Pour reserved juice over and around sides of ham. Place 1/2 pineapple chunks over top and around ham. Cook on low for 4 and a half hours. Combine 3/4 c. brown sugar, chili flakes, and ginger. Sprinkle over ham. Place remaining pineapple chunks over and inside slices of ham. Cook for 30 more minutes. The flavors will soften and stay on top of ham. Enjoy!
I serve with dressed eggs, potato salad with cole slaw dressing, crockpot green beans or calico beans, and rolls. Dessert : Lemon Icebox Pie. Yum!
*I had to cut the ham off the bone of a 9 lb. ham because it wouldn't fit in my 6 qt crockpot otherwise. I'll use the bone later to make ham and bean soup..one of my favorites.
1st picture: ham cooking; 2nd picture: more pineapple added and spices, cooking 30 minutes more; 3rd picture: ready to eat: potato salad with cole slaw dressing, green beans, dressed eggs, & rolls. (I don't like pineapple so I don't have any on my plate)
