Monday, September 28, 2009

Monkey Bread

Monkey Bread In A Cake Pan (not as large as the regular monkey bread)

1 (12 ounce) package refrigerated biscuit dough
1/3 cup white sugar
3/4 teaspoons ground cinnamon
3 Tbs. margarine
1/3 cup packed brown sugar
couple tbs. chopped walnuts (optional)
couple tbs raisins

Preheat oven to 350 degrees F (175 degrees C). Grease one round cake pan.
Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake biscuit pieces in the sugar cinnamon mix a few at a time. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. If using nuts and raisins, arrange them in and among the biscuit pieces as you go along.
In a small saucepan, melt the margarine with the brown sugar over medium heat. Boil for 1 minute. Pour over the biscuits.
Bake at 350 degrees F (175 degrees C) for 12 minutes. Let bread cool in pan for a bit, then turn out onto a plate. Do not cut! The bread just pulls apart.


2 avocados
1 small onion, finely chopped
1 clove garlic, minced
1 ripe tomato, chopped
1/2 lime, juiced
1 capful of vinegar
splash of olive oil
Couple tbs. of salsa
salt and pepper to taste

Pepperoni Bread

Would like to try this Pepperoni Bread from All

1 (1 pound) loaf frozen bread dough, thawed
1 egg, beaten
4 ounces sliced pepperoni sausage
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 1/2 teaspoons Italian seasoning

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
Roll frozen bread dough out into a rectangle. Brush dough with beaten egg. Arrange pepperoni, mozzarella cheese and parmesan cheese over the dough. Sprinkle on the Italian seasoning. Roll up dough like a jelly roll and pinch seam to seal; place, seam side down, on prepared baking sheet.
Bake in preheated oven for 40 minutes, or until golden.

Pepperoni Dip

Would like to try this Pepperoni Dip from All

1/2 pound pepperoni sausage, diced
1 (10.75 ounce) can condensed cream of mushroom soup
1 (8 ounce) package cream cheese, softened

Preheat oven to 350 degrees F (175 degrees C).
In a medium baking dish, mix the pepperoni, cream of mushroom soup and cream cheese.
Bake uncovered 15 minutes, or until bubbly and lightly browned.

Or this one:

1 (8 ounce) package cream cheese, softened
1/2 cup sour cream
1/8 teaspoon garlic powder
1/4 teaspoon dried oregano
1 cup pizza sauce
1/2 cup pepperoni sausage, diced
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1 cup shredded mozzarella cheese

Preheat oven to 350 degrees F (175 degrees C).
In a small mixing bowl, combine cream cheese, sour cream, garlic powder and oregano. Spread this mixture into a 9-inch glass pie pan. Spread pizza sauce evenly over the cream cheese mixture. Arrange the pepperoni pieces, green bell pepper and onion over the sauce.
Bake for 10 minutes.
When the dish is removed from the oven, sprinkle the mozzarella cheese over the dish.
Return the pie pan to the oven and bake until the mozzarella cheese has melted.

Saturday, September 26, 2009

Morning Glory Muffins

2 cups all-purpose flour (can use whole wheat flour)
1 1/4 cups white sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/4 teaspoon salt
2 cups shredded carrots
1/2 cup raisins
1/2 cup chopped walnuts (optional)
1/2 cup unsweetened flaked coconut
1 apple - peeled, cored and shredded
3 eggs
1 cup vegetable oil (can use unsweetened apple sauce)
2 teaspoons vanilla extract

Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
In a large bowl, mix together flour, sugar, baking soda, cinnamon, and salt. Stir in the carrot, raisins, nuts, coconut, and apple.
In a separate bowl, beat together eggs, oil, and vanilla. Stir egg mixture into the carrot/flour mixture, just until moistened. Scoop batter into prepared muffin cups.
Bake in preheated oven for 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

From All

Beer and Cheese Soup

1 bunch of green onions
1 Tbsp olive oil
3/4 cup bottled roasted red sweet peppers, drained
3/4 cup pale lager or nonalcoholic beer
2 cups refrigerated shredded hash brow npotatoes
2 cups milk
8 oz American Cheese, shredded
1/4 tsp paprika (plus additional for sprinkling)

  1. Slice green onions, separating white and green parts. In dutch oven over medium heat cook white portion of green onions in 1 Tbs hot oil until tender
  2. In blender combine red peppers, cooked onion, beer, and 1 cup potatoes; process until smooth. Return to pot. Bring to boiling. Reduce heat. Simmer, uncovered 5 min.
  3. Add milk and cheese to pan. Cook and stir over medium heat until cheese is melted and soup is hot (do not boil)
  4. In skillet cook remaining potatoes inremaining hot oil over medium-high heat, 8 minutes or until golden, stirring occasionally. Drain on paper towels; sprinkle with paprika.
  5. Top with potatoes, onion tops, and paprika

From Better Homes and Gardens, October 2009

Saturday, September 19, 2009

Taco Dip

16 oz sour cream
1 packet taco seasoning
16 oz shredded cheese
shredded lettuce
green peppers
black olives

  1. Mix sour cream with taco seasoning and spread on the bottom of a serving platter
  2. Top with lettuce
  3. Top with Cheese
  4. Top with tomatoes, green peppers, and black olives
  5. Add onions if desired

Cream Chees Enchiladas

1 lb ground beef
1 packet taco seasoning
8 oz cream cheese
10 taco size soft shells
16 oz shredded mexican flavored cheese
2 - 10 oz cans enchilada sauce

  1. In 9 X 13 pan pour one can of enchilada sauce - coat bottom of pan

  2. Brown ground beef with packet of taco seasoning

  3. When browned add in the cream cheese. Mix the ground beef and cream cheese together until fully mixed (may need to leave the heat on Low while you are mixing to help melt the cream cheese)

  4. Split filling among 10 taco shells - sprinkle cheese over each shell

  5. Roll each shell and place into pan side by side

  6. Pour second can of enchilada sauce over the top

  7. Sprinkle remaining cheese over top

  8. Bake 350 degrees for 30 minutes

  9. Serve with shredded lettuce, tomatoes, black olives, green onions, etc.

Freezes well

approx 7 pts each

Monday, September 14, 2009

4 Vetarian Meals

Vegetarian Skillet Dinner

1 Tb. Olive Oil
1 medium onion
1 medium stalk celery
1 peeled carrot diced
Her/spice blend (see variations)
Grains, beans, and/or starch (see variations)
1 14.5 oz can petite diced tomatoes
Vegetable broth (see variations)
1/4 cup Parsley or cilantro
salt and pepper

  1. Heat oil in skillet over med-high heat
  2. Add onion, celery and carrot all at once and saute 5 minutes
  3. add herv/spice blend, then grain/beans/starch, and finally tomatoes and broth
  4. Stirring occassionally, bring to a simmer
  5. Reduce heat to medium low
  6. Cover and simmer stirring occasionally until ingredients are tender and flavors have blended (15 - 20 minutes)
  7. Stir in parsley or cilantro
  8. Adjust seasoning, including salt and pepper to taste

Lentil & potato Stew:

1 Tb herbes de Provence; 1 cup dry lentils (picked over and washed) and1 lb small red new potatoes (peeled or unpeeled), cut into 1/2 inch slices, 4 cups vegetable broth. Finish withy parsley

Cajun Pinto Beans & Rice

4 tsp Cajun/Creole seasoning and 1/2 tsp dried thyme; 1 cup white rice (jncooked) and 2 15.5 oz cans pinto beans (drained); 4 cups vegetable broth, finish with parsley

Pasta e Fagioli

1 Tb Italian seasoning; 2 15.5 oz cans cannellini beans (drained) and 2 cups ditalini or other small pasta (uncooked); 4 cups vegetable broth, finish with parsley (can top with parmesan cheese if desired)

Black Bean & Hominy Stew

2 Tbs chili powder; 2 15 oz cans hominy drained and 2 15.5 oz cans black beans (drained and rinsed); 2 cups vegetable broth; finish with cilantro. Serve with salsa and a squirt of lime juice

**Recipe from USA Today Sunday, September 13, 2009