Tuesday, April 22, 2014

Orange Crescent Swirls.........


Are you looking for an easy but good roll for breakfast? I know I am always looking for something new. This recipe is from Pillsbury and could not be any easier! Sometimes the simplest things are the best tasting. You don't need a lot of ingredients to "wow" your friends and family. Give it a try.
Orange Crescent Swirls
1/2 cup firmly packed brown sugar
2 T butter or margarine
1 T grated orange peel
3 T orange juice
2 8oz cans Pillsbury refrigerated
crescent dinner rolls
Preheat oven to 375. Spray 12 x 1/2 inch pizza pan with nonstick cooking spray. In small saucepan, combine brown sugar, margarine, orange peel and juice; mix well. Cook and stir over medium heat until bubbly. Set aside. Remove dough from each can in one long roll. DO NOT UNROLL. Cut each roll into 12 slices. Arrange slices evenly, cut side down, in sprayed pan. Spoon brown sugar mixture evenly over slices. Bake at 375 for 13 to 15 minutes or until golden brown. Remove rolls from pan with pancake turner. Serve warm. Makes 24 rolls.
Till next time.......

Monday, April 21, 2014

Waffles.......

Waffles to me, are the quintessential breakfast, partnered with several strips of bacon. Although I don't make them often, I truly believe there is not a better breakfast to be had anywhere. It's kind of like having bananas foster on a waffle. I remember watching my Mom make these in her kitchen while I sat on a stool beside her.
Waffles
1 1/2 cup flour
2 tsp baking powder
1/2 tsp salt
4 Tbsp butter, melted
1 Tbsp sugar
1 cup sweet milk
2 eggs, separated
Beat the egg yolks and set aside. Beat the egg whites in another bowl and set aside. Mix the flour, baking powder, salt, sugar in still another large bowl. Add the milk, butter and beaten egg yolks, then gently fold in the beaten egg whites. Preheat and then grease your waffle iron and you are ready to make some great waffles. Top them with butter, strawberries, bananas or maple syrup. (don't forget the whipped cream.) You can't go wrong, no matter what you top these light waffles with.
Till next time......

Saturday, April 19, 2014

Bird's Nest........

Tomorrow is Easter and if you haven't made these little bird's nests yet, give them a try. They are cute, the kids will love them and they make really cute place cards. Just add a name on a piece of construction paper and there you have a place card.

Bird's Nests
3 cups mini marshmallows
3 Tbsp unsalted butter
1/2 tsp vanilla
4 cups Chow Mein noodles
Small candies, jelly beans, M & M's
Line a cookie sheet with parchment paper. Set aside. Over low heat, melt the marshmallows and butter in a large saucepan. Once melted, stir in the vanilla, then the Chow Mein noodles. Coat your hands liberally with shortening. Have a little extra on hand for re-coating. You will need it.
Till next time......

Monday, April 14, 2014

Spicy Sweet Chicken Bacon Tenders.........


I'm always looking for a unique recipe to make my salad a bit different. I mean, who likes to eat the same thing all the time. So here is my great recipe find! Who doesn't like chicken tenders? Then you add spices and brown sugar and it elevates it to a whole new level of goodness. As if that is not enough, top a nice salad with these strips and you have heaven in a bowl! This is what's for supper at my house this evening. I plan to fix some rice cooked in chicken broth to go with it. 




 Spicy Sweet Chicken Bacon Tenders
Cut chicken breasts into three strips and sprinkle on both sides with salt, pepper, garlic powder and chili powder. Wrap each piece in one slice of thin bacon and roll the whole thing in brown sugar. Then top them with more brown sugar once they are in the pan.
Put them in a greased 9x13 pan. Bake a 400° for about 30-40 minutes or however long it takes for the chicken to be done and the bacon to be crispy.

Till next time......

Sunday, April 13, 2014

Apple Dumplings...the easy way.......


We all love apple dumplings, right? Well, thanks to Trisha Yearwood, you can now make them the simple way. All this luscious apple goodness in a biscuit dough! Give this recipe a try. It bakes in 35-40 minutes, so is perfect for a quick dessert.






Apple Dumplings - the easy way
2 Granny Smith apples
1 lemon
1 cup sugar
1/2 cup (1 stick) butter
1/4 teaspoon vanilla extract
8 canned buttermilk biscuits
4 teaspoons ground cinnamon
Preheat the oven to 375 degrees F.
Peel, core and slice the apples vertically into 8 slices each. Squeeze the lemon into a bowl of water and add the apple slices to keep from turning brown.
In a medium saucepan, mix 1 cup water, 3/4 cup of the sugar, the butter and vanilla. Bring the sugar mixture to a boil over medium heat.
Separate each biscuit into 2 layers. Wrap a biscuit layer around a slice of apple, stretching the biscuit slightly to overlap, and seal on the bottom. Place the wrapped slices, sealed-side down, in a 9- by 12- by 2-inch casserole dish. Pour the hot sugar mixture over the apple slices. Mix the remaining 1/4 cup sugar with the cinnamon and sprinkle the mixture over the tops of the wrapped apples. Bake until golden brown, 35 minutes.
Till next time.......




Saturday, April 12, 2014

Orange Crescent Rolls..........

These Orange Crescent Rolls are perfect for that Easter Sunday brunch or breakfast. They are pretty to look at and delicious to eat. Give them a try.
Orange Crescent Rolls
1/2 cup firmly packed brown sugar
2 Tbsp butter or margarine
1 Tbsp. grated orange peel
3 Tbsp. orange juice
2 8oz cans Pillsbury refrigerated crescent dinner rolls
Heat oven to 375. Spray 12 x 1/2 inch pizza pan with nonstick cooking spray. In small saucepan, combine brown sugar, margarine, orange peel and juice; mix well. Cook and stir over medium heat until bubbly. Set aside. Remove dough from each can in one long roll. DO NOT UNROLL. Cut each roll into 12 slices. Arrange slices evenly, cut side down, in sprayed pan or on Silpat mat. Spoon brown sugar mixture evenly over slices. Bake at 375 for 13 to 15 minutes or until golden brown. Remove rolls from pan with pancake turner. Serve warm. Makes 24 rolls. If using a Silpat mat, make sure the pan has sides, like a jelly roll pan.
Till next time.....

Friday, April 11, 2014

Marshmallow Creme Icing........

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Remember that luscious marshmallow Icing your Mom used to make. Well, here is a much easier recipe from Kraft.
Marshmallow Icing
1/2 stick margarine or butter, softened
1 jar 7 oz. Marshmallow Crème
1 tsp. vanilla
1 pkg. (16 oz.) powdered sugar
1 to 2 Tbsp. milk, divided
Place margarine, marshmallow crème and vanilla in small bowl; beat on medium speed until well blended. Gradually add sugar, beating after each addition until well blended. Blend in 1 Tbsp. of the milk. Add remaining 1 Tbsp. milk if necessary for desired spreading consistency.
Till next time.......

Thursday, April 10, 2014

Strawberry Shortcake.........


Every Spring brings these wonderful sweet berries to the market. Red, juicy and sweet strawberries come in abundance. So yes, I made biscuit shortcake and enjoyed an old fashion strawberry shortcake for dessert on evening. It was so good and my shortcake turned out perfect. You know how biscuits are; sometimes good, sometimes not as good.
Till next time......

Wednesday, April 9, 2014

Rhubarb..........

You know spring is here for sure when the rhubarb starts to sprout. Mine sprouted about a week ago and here is what it looks like today. I can't wait to start picking some of that luscious rhubarb. It looks like it will be a healthy and sturdy plant. Last year I got a meager cutting as it was the first transplant year. This year it should do a lot better. I was happy to see  it survived the winter climate, which was way below zero.  Yippee!!
Till next time......

Thursday, April 3, 2014

Alabama Ice Box Rolls...........


What could be easier than Ice Box Yeast rolls. Just think, bake a few one day and have fresh rolls several days later as well. The ladies of the 1930's really knew what they were doing.
Alabama Ice Box Rolls
1/2 cup shortening
1/2 cup sugar
1 1/2 tsp salt
1/2 cup boiling water
1 beaten egg
1 cake yeast or 1 dried yeast packet
1/2 cup lukewarm water
3 to 3 1/2 cups unsifted flour
Place shortening, sugar and salt in bowl. Pour boiling water over and mix well. Let cool. Add yeast to lukewarm water and let stand until cool. Add egg and yeast to shortening mixture, blending well. Add flour and beat until well mixed. Turn into greased bowl. Cover. Place in refrigerator overnight or longer.
When ready, shape and let raise 2 hours. Bake 12 minutes at 375 degrees. You can also make nice cloverleaf rolls with this recipe. This is a very easy recipe; so give it a try. I particularly like the cloverleaf rolls. Makes 1 dozen rolls.
Till next time......

Wednesday, April 2, 2014

Graham Cracker Crust with Spice.........

When you make a graham cracker crust, you use graham crackers and butter; sometimes a little sugar. But if you want to change things up a bit, try the following recipe with a bit of spice, not heat, just spice. Imagine this spicy crust under a lemon refrigerator pie.
Graham Cracker Crust
2 cups graham cracker crumbs
3 Tbsp dark brown sugar
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/16 tsp salt
6 Tbsp butter, melted
Combine crumbs, brown sugar, cinnamon, salt and nutmeg in a bowl. Stir in melted butter. Press mixture into a 9 inch glass pie pan. (Crust will be thick) Refrigerate 15 minutes before filling.This can be used in a 9 or 10 inch spring form pan as well. For variety, you could also add some finely chopped pecans to the crust. If you don't want the crust quite so thick, use less and freeze the leftover crumbs to use in a small tart.
Till next time......