Friday, February 27, 2015

Single Serving Chocolate Chip Recipe

For those days you just want to make one cookie......

1 tbsp. butter, melted;

1 tbsp. white sugar and

1 tbsp. brown sugar;

3 drops of vanilla;

pinch of salt;

1 egg yolk;

1/4 c. flour;

2 tbsp. chocolate chips -

MICROWAVE 40-60 SEC IN A CUP OR BOWL. {single serving} deep dish chocolate chip cookie It's like a hug from home.

Thursday, February 26, 2015

Sausage, Egg & Cheese Breakfast Roll-Ups

Delicious Recipes


5 eggs
1 can (8 oz) refrigerated crescent dinner rolls
8 fully cooked breakfast sausage links
4 slices (sandwich-size) Cheddar cheese
Salt and pepper to taste

Heat oven to 350°F. In small bowl, beat eggs. Reserve 2 tablespoons beaten egg for brushing on tops of crescent rolls. Scramble remaining eggs.
Unroll dough onto work surface; separate into 8 triangles. Cut cheese slices in half; place 1 half on each triangle. Top each with spoonful of scrambled eggs and 1 sausage link. Loosely roll up triangles as directed on can; place on un~greased cookie sheet.
Brush reserved beaten egg on top of each crescent. Sprinkle salt and pepper over each.
Bake 15 to 18 minutes or until golden brown.

Green and White Chunky Chicken Chili

Green and White Chunky Chicken Chili
Cyndi Ingle

2 Tbs vegetable oil
6 6 oz. boneless skinless chicken breasts, cut into bite-size pieces
fresh ground black pepper
1 medium yellow onions, quartered and thinly sliced
5 garlic cloves, minced
1-2 jalapeno peppers, seeded and finely chopped
2 Tbsp ground cumin
1 Tbsp ground coriander
1 cup tomatillo salsa (mild or hot)
4 cups chicken stock
3 15 oz. can cannellini beans
2 -3 Tbs chopped fresh cilantro (optional)
2 -3 Tbs chopped fresh flat-leaf parsley
1 limes, juice of
shredded monterey jack cheese or shredded monterey jack pepper cheese

1. Heat a soup pot over med-high heat with the vegetable oil; add in the chicken to the hot oil; season with salt and pepper.

2. Cook 2-3 minutes, stirring often; add in onion, garlic, jalapeno, cumin, and coriander; cook 3-4 minutes, continuing to stir.

3. Add in the tomatillo salsa and chicken stock; bring to a simmer.

4. Add half of the beans; with a fork thoroughly mash the other half of the beans, then add to the chili.

5. Simmer for 10 minutes; remove chili from heat and add in cilantro, parsley, and lime juice.

6. Serve each bowl of chili with a little shredded cheese on top if you like.

Author: Cyndi Ingle, adapted from a recipe by Rachael Ray

Friday, February 20, 2015

2/22-2/28, 2015

The Weather report says snotty weather this week--even ice!  Yech!!!  So, I say Soup and hearty fare...

Cheeseburger Soup

Taco Soup


Shepherd's Pie

Grill Day!  Either outside (weather permitting) or inside on the old George Foreman or my cast iron grill!  This is burgers, chicken, steak--whatever catches our fancy!

Thursday, February 19, 2015

Chocolate Mayonnaise Cake

Courtney Luper via FB
From Me:  I thought this looked interesting, though I would probably use a regular buttercream frosting or something!

A moist chocolate cake with yummy peanut butter frosting!

•2 cups of all-purpose Flour
•2/3 cups of unsweetened cocoa powder
•1 1/4 teaspoon of baking Soda
•1/4 teaspoon baking powder
•3 eggs
•1 2/3 cup sugar
•1 teaspoon vanilla
•1 cup of Mayonnaise
•1 1/3 cups water

Mix all wet items first in a mixing bowl till well blended. Add all dry items but the flour and cocoa, once well blended add the flour and cocoa a little at a time. Once it is well blended pour batter into a greased baking pan and bake at 350° for about 30 or/and a tooth pick comes out clean. Let cake completely cool before adding frosting.

3 cups powdered sugar
1/3 cup peanut butter
1 1/2 teaspoons vanilla, if desired
1/4 to 1/3 cup milk

Mix powdered sugar and peanut butter in medium bowl with spoon or electric mixer on low speed. Stir in vanilla and 1/4 cup milk. Beat until smooth and spreadable. If necessary, stir in additional milk, 1/2 teaspoon at a time.

Bacon Wrapped Cream Cheese Stuffed Chicken Breast

Hillbilly Recipes from FB


2 Boneless skinless chicken breast
4 tablespoons cream cheese
1/4 cup Pepperjack cheese, shredded
2 tablespoons green onion, chopped
4 to 8 pieces of bacon
Cut chicken into 4 equal size pieces. Pound breast so it is about 1/4" thick.

Mix together softened cream cheese, chopped green onions and shredded pepperjack cheese. Put 1/4 of this mixture into the middle of each piece of chicken.

Starting at the long side, roll chicken breast up, keeping the cheese mixture to the middle.

Wrap 1 to 2 slices of bacon around the chicken breast, secure with toothpick, if needed.

One piece of bacon wrapped around each breast is enough. But 2 pieces of bacon for each breast fully wraps the chicken and is outstanding.

Place on baking sheet and back for 30 minutes at 375 degrees F.

Broil topside for about 5 minutes to fully brown and crisp bacon. Turn each breast over and broil for another 3 minutes or so to crisp up the bottom side.

Thursday, February 12, 2015


Yep...not a recipe...sue me!

Pumpkin Cream Cheese Bread~~Lightened Up

Yields 8 - Each mini loaf is 9 WW+ points

Prep Time - 20 min
Cook Time - 25 min
Total Time - 1 hr

Pumpkin Bread

2 cups canned pumpkin
3 eggs
1 egg whites
1 1/2 cups flour
1/2 cup white sugar
3/4 cup brown sugar
1 t baking soda
2 t pumpkin pie spice

Cream Cheese filling
8 oz reduced fat cream cheese (room temperature or softened slightly)
4 tbsp sugar
1 egg
2 tsp flour
1 tsp vanilla

Preheat oven to 350
Prepare one mini loaf pan (it should hold 8 loaves) or 2 9x5 loaf pans with nonstick spray
Bread Layers
In the bowl of your stand mixer or hand mixer combine pumpkin, eggs and egg white until smooth
In a separate medium bowl whisk together flour, sugars, baking soda & pumpkin pie spice
Slowly add the dry ingredients into the wet mixing until just smooth, set aside
Cream Cheese Layer
In another bowl either for your stand mixer or hand mixer combine all ingredients until smooth
Bread Assembly
Pour or spoon half of the pumpkin bread mixture into the bottom of the mini loaf pan or the large loaf pan
Evenly divide the cream cheese mixture over the pumpkin bread mixture and smooth out using the back of a spoon
Pour the remaining pumpkin bread mixture over the cream cheese mixture, covering as much as you can
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean
Let cool for about 10-15 minutes and then remove from the pans

Each mini loaf is 9 WW+ points, so divide as needed based on how many slices you get from the loaf

Nutritional Info:
Calories: 324 Total Fat: 2.8 g Saturated Fat: 1 g Trans Fat: 0 g Cholesterol: 85.2 mg
Sodium: 397.4 mg Total Carbs: 65.2 g Dietary Fiber: 2.5 g Sugars: 42.7 g Protein: 10.4 g- By MJ

Light and Fluffy Frosting Recipe

Light and Fluffy Frosting Recipe

1 cup butter (room temperature)
1 tsp. vanilla extract
3-4 cups powdered sugar
1-2 tsp. of milk
1 (16 oz.) tub of Cool Whip

Place 2 sticks of salted butter, at room temperature (otherwise you will get chunks of butter in your frosting), into mixer and whip together until nice and smooth. Then add 1 teaspoon of vanilla. Gradually add about ½ to ¾ of a bag (regular size about 4 cups? ) of powdered sugar (Confectioner’s sugar). It will be a bit chunky and not very smooth. Gradually add 1 teaspoon of milk while mixing frosting. If it is still not the consistency you desire, add another teaspoon of milk until you get a nice thick frosting that is smooth. Then fold in 1 tub of CoolWhip. That’s it. This makes a very light and creamy frosting. Make sure to go easy on the frosting between layers so you have enough to cover the entire cake.

Best White Cake Recipe (using Almond Extract)

I found this one on FB and decided to snag it when I saw it uses almond extract which is indeed
part of a super good white cake!!!!

The author says: This White Cake Recipe is one of the best that I have personally made. It was surprisingly moist and had a great flavor which is good, since most white cakes, for me, tend to be sort of bland. I have a feeling this will be added to our Recipe Rotation though and I am excited to try it a few different ways now. The addition of the Strawberries along with our favorite light and fluffy frosting also added to the yummy factor.

Best White Cake Recipe 
2 3/4 cups sifted cake flour (sift before measuring) 
4 teaspoons baking powder 
3/4 teaspoon salt 
4 egg whites 
1 1/4 cups white sugar 
3/4 cup butter, room temperature 
1 1/2 cups milk 
1 1/2 teaspoon vanilla extract 
1/2 teaspoon almond extract 

1. Measure sifted cake flour, baking powder, and salt; sift together a few times! This will make your cake more light and fluffy. 
2. In a mixing bowl, beat egg whites until foamy. Add 1/2 cup sugar gradually, and continue beating till the meringue holds stiff peaks. Test by pulling up your beaters in the meringue...if the meringue stands up and stays in a peak you are finished. Set aside. 
3. Beat butter until smooth. Gradually add remaining 3/4 cup sugar, and cream together until light and fluffy. Add sifted ingredients alternately with milk a small amount at a time, beating after each addition until smooth. Mix in your extracts. 
4. Add meringue, and fold it into your batter carefully. 
5. Line your cake pan with parchment paper. Spread batter in your cake pan. 
6. Bake at 350 degrees F. for 30 to 35 minutes. 
7. Cool cake in pan 10 minutes, then remove from pan and transfer to a wire rack to finish cooling. This cake may also be baked in two 9 inch round pans for 30 to 35 minutes, or in three 8 inch round pans for 25 to 30 minutes.

Light and Fluffy Frosting Recipe

1 cup butter (room temperature)
1 tsp. vanilla extract
3-4 cups powdered sugar
1-2 tsp. of milk
1 (16 oz.) tub of Cool Whip

Place 2 sticks of salted butter, at room temperature (otherwise you will get chunks of butter in your frosting), into mixer and whip together until nice and smooth. Then add 1 teaspoon of vanilla. Gradually add about ½ to ¾ of a bag (regular size about 4 cups? ) of powdered sugar (Confectioner’s sugar). It will be a bit chunky and not very smooth. Gradually add 1 teaspoon of milk while mixing frosting. If it is still not the consistency you desire, add another teaspoon of milk until you get a nice thick frosting that is smooth. Then fold in 1 tub of CoolWhip. That’s it. This makes a very light and creamy frosting. Make sure to go easy on the frosting between layers so you have enough to cover the entire cake.

Cream Cheese Pound Cake

Hey!  They did this one in a bundt pan and I happen to have one of those in the camper!!!!  Hmmm...

1 1/2 cups butter, softened
1 8 oz packagecCream cheese, softened
3 cups sugar
6 large eggs
1 1/2 tsp vanilla extract
3 cups all-purpose flour
1/8 tsp salt

Beat butter and cream cheese at medium speed with an electric mixer 2 minutes or until creamy. Gradually add sugar, beating 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears. Add vanilla mixing well. Combine flour and salt, gradually add to butter mixture, beating at low speed just until blended after each addition. Pour batter into a greased and floured 10-inch tube pan. Fill a 2-cup, ovenproof measuring cup with water; place in oven with tube pan. This will help keep the cake moist. Bake at 300°F for 1 hour and 30 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and cool completely on a wire rack.

1 cup powdered sugar
1/2 tsp vanilla (or possibly almond!!!!)
1 TBS milk, to consistency  (perhaps use some Marichino Cherry Juice?)

Mix together till desired consistency is reached, but should be thin. Add more milk one teaspoon at a time to get the thinness you want. Drizzle over cooled cake.

Best Chocolate Pie Ever

I found this on FB and it is a family recipe of the person who posted it.  Many good reviews of it on there so I saved it.  I will have to give it a try sometime!  :)

Best Chocolate Pie Ever by Leigh says:
Growing up my Mom made this Chocolate Pie that was creamy and delicious!!! NO one knew the recipe and we were too afraid to ask. One Christmas, my mom surprised my sisters and me with the secret recipe. As well as the proper cookware. (It was the best gift ever according to my daughter). Now I get the "wow" at dinner parties when I bring my Mom's famous and VERY easy chocolate pie. Her secret is out and I'm glad that the WORLD can enjoy what I consider to be the best chocolate pie ever.

2 Graham Cracker pie crusts
2 cups sugar
1/2 cup all purpose flour
2/3 cup cocoa
pinch of salt
4 egg yolks
4 cups milk (2% or whole)
2 t vanilla

1. Measure dry ingredients and stir together until blended.
2. Separate egg yolks and egg whites
3. Add 4 cups milk, beaten egg yolks and vanilla flavoring to dry mixture
4. Heat in microwave on high in 2 minute increments in a glass bowl
5. Stir after each 2 minutes
6. When thickened to right consistency (thick and creamy) pour into pie crusts
7. Cool, then top with whipped cream
Serves 16 (makes 2 pies)

Baby Shower Punch

Found this on FB.  I think this would be great with boats or something for someone going on a cruise too!

1 packet blue colored Kool-Aid
2 liters of Ginger Ale, cold
64 oz of White Grape Juice, cold
Aprox. 8 scoops of pineapple sherbet
cherries, pineapple or orange slices for garnish

In a large punch bowl combine the Kool-Aid packet and juices. Stir.
Slowly add the ginger ale.
Float 8 scoops of softened sherbet on top.
Add rubber ducks or color bath toys.
Optional, garnish cups.

Wednesday, February 11, 2015

Crazy Good Casserole

From FB  Sounds good!
The author says it's...
Amazingly delicious!!!!

4-5 boneless, skinless chicken breasts
6 strips of quality bacon
2 cans cream of chicken soup
2 cups shredded Monterrey Jack cheese
1 box (16 ounces) dried spiral pasta
1 tablespoon garlic powder
salt and pepper to taste

Cook and crumble bacon.
While bacon is cooking, cut chicken into bite sized chunks.
Set cooked bacon aside for later use.
In the same pan cook chicken in bacon drippings.
Add garlic powder and salt and pepper to taste.
While chicken is cooking prepare pasta according to directions.
Spray a 9 x 13 pan with non-stick cooking spray.
Preheat oven to 400°F.
Drain pasta, return to pot.
Add chicken, both cans of cream of chicken soup, 1 cup of Monterrey Jack cheese.
Stir to mix well.
Pour into prepared baking pan.
Top with crumbled bacon and remaining Monterrey Jack cheese.
Bake at 400°F for about 20 minutes, just until cheese is melted and beginning to brown on top.

Bacon Mac N Cheese Soup


Yield: 8 servings
Prep Time: 30 minutes
Total Time: 1 hour

6 slices bacon
4 lb red potatoes, peeled if desired, quartered
2 cups finely shredded Colby-Monterey Jack cheese (8 oz)
1/2 cup thinly sliced green onions, if desired
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon pepper
1-1/2 cups uncooked elbow macaroni
1 to 2 cups half-and-half or milk

In 10-inch skillet, cook bacon over medium heat until crisp. 
Drain on paper towels; reserve drippings.
Meanwhile, place potatoes in 4-quart saucepan or stockpot; add enough water to cover. 
Heat to boiling. 
Cover; cook 20 minutes or until tender.
Drain potatoes, reserving cooking liquid. 
Return potatoes to pan; mash. 
Stir in 5 cups of the cooking liquid. 
Add cheese, onions, salt, garlic powder, pepper and 2 to 4 tablespoons reserved bacon drippings; mix well. 
Heat to boiling; reduce heat. 
Cover; simmer 15 minutes. 
Stir in macaroni. 
Heat to boiling; reduce heat. 
Cover; simmer 12 to 15 minutes or until macaroni is tender.
Stir in half-and-half; cook over low heat until hot, stirring frequently. 
Crumble bacon; stir into soup.

Sour Cream Coffee Cake

Ingredients:For the Crumb Topping:

3/4 cup flour
3/4 cup firmly packed dark brown sugar
1/2 teas salt
3/4 cup pecans, toasted
6 tbs unsalted butter, cold, cut into 1″ cubes

For the Chocolate Cinnamon Swirl:

1/2 cup sugar
1 teas dark unsweetened cocoa powder
1 teas cinnamon

For the Sour Cream Cake:

3 1/2 cups flour
1 teas baking powder
1 1/2 teas baking soda
1/2 teas salt
1 cup (2 sticks) unsalted butter, soft but cool, cut into 1″ pieces
2 1/4 cups sugar
4 large eggs
16 oz sour cream
1 1/2 teas pure vanilla extract

To make the Crumb Topping: Pulse the flour, sugar, and salt in a food processor about 5 seconds to mix. Add the pecans and pulse until the pecans are finely chopped and thoroughly incorporated into the flour mixture, about 15 1 second pulses.
Add butter and pulse until combined.You’re going for a mixture that looks like chunky sand. Cover with plastic wrap and refrigerate until ready to use.
To make the Cinnamon Swirl: In a small bowl, stir together the sugar, cocoa powder, and cinnamon and set aside until ready to use.
To make the Sour Cream Cake: Preheat the oven to 350F. Line a 9×13″ baking pan with parchment paper or spray with baking spray.
In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In the bowl of a mixture fitted with the paddle attachment, beat the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well after each and scraping the sides as needed. Add the sour cream and vanilla and beat until everything is incorporated. Add the flour mixture and continue beating until just combined. Do not overmix!
Pour half of the batter into the prepared baking pan. Cover with the cinnamon swirl mixture.
Pour the remaining batter over the swirl mixture. and spread evenly. Top with the crumb topping. Use all of it even if it looks like too much - some of it will sink down into the cake.
Bake for 1 hour, rotating half way through cooking time, until golden brown or a toothpick inserted in the center comes out clean. Let cool on a wire rack for 30 minutes before serving.

How to Cook Bacon in the Oven

From me:  Bacon is great cooked like this!  Timberline in Wichita, KS used to bake bacon after rubbing with brown sugar.  It was really great--even on Baked Potatoes which is kind of surprising!

Have you ever cooked bacon in the oven?!

It used to be that I’d cook a few pieces of bacon from the package in a skillet, occassionally the microwave if I was in a hurry. But this growing brood of boys of mine means I’m making a full package every.single.time.

Because we like bacon.


It’s pretty simple. Place all the bacon onto a piece of foil that is nestled into a baking sheet with a rim.

(You have to have a rim on the baking sheet. Otherwise you’ll be smelling burnt bacon grease for weeks. And working the elbow grease as you scrub the bottom of your oven.)

Set the oven temp to 350.

Cook for 20 minutes. Give it a check to see if it’s cooked to your preference. Continue cooking, checking every 2-3 minutes, until it is cooked to your liking. Every oven is different and everyone likes their bacon cooked how they prefer, so…I’m going to leave it somewhat vague.

I cook mine until it looks like the above.

Then I remove and let it drain on some paper towels. Toss the foil and cooled grease. Devour the bacon.

White Chicken Enchiladas

White Chicken Enchiladas
I found this on Facebook and the author says:
I have been looking for this recipe for the past 20 years!!!! Finally found it!!!! *These are seriously so so good*

10 soft taco shells
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese ( I like the Kraft Tex Mex)
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream ( I use Greek yogurt)
1 (4 oz) can diced green chillies (these are not hot)

1. Preheat oven to 350 degrees. Grease a 9x13 pan
2. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
3. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
4. Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream.
5. Pour over enchiladas and top with remaining cheese.
6. Bake 22 min and then under high broil for 3 min to brown the cheese.

Baked Garlic Brown Sugar Chicken

4 boneless skinless chicken breasts
4 garlic cloves, minced
4 tablespoons brown sugar
3 teaspoons olive oil

Preheat oven to 500°F and lightly grease a casserole dish.
In small sauté pan, sauté garlic with the oil until tender.
Remove from heat and stir in brown sugar.
Place chicken breasts in a prepared baking dish and cover with the garlic and brown sugar mixture.
Add salt and pepper to taste.
Bake uncovered for 15-30 minutes.

Fiesta Bake--One Pan

The original author says:  Not only do I love to make easy meals but I love it even more when there is minimal mess. Can I get a high five on that one? One pan dishes are the absolute best because they taste great but don’t have a sink full of dishes to wash. Today’s recipe is just that-

It’s ooey, gooey and cheesy good. I make a similar one with ground beef but found this recipe on the back of a package and knew that we had to test it out. Some of my favorite recipes have come from the back of packages. What about you?
Heat oil in medium sauce pan. Add chicken and cook for approximately 3 minutes on each side until golden brown. Stir in the rest of ingredients (minus the cheese and optional sour cream). Bring to a boil and reduce heat. Let simmer for 20-25 minutes until fully cooked. Top with shredded cheese and let melt for a couple of minutes. Serve topped with sour cream (optional).

1 tbsp oil (I used canola)
3-4 boneless chicken breasts
3/4 c. rice, uncooked
2 c. water
1 can black beans, rinsed and drained
1 c. whole kernel corn
1 c. shredded cheddar cheese (I used Mexican mix)
sour cream (optional)

Heat oil in medium sauce pan.
Add chicken and cook for approximately 3 minutes on each side until golden brown.
Stir in the rest of ingredients (minus the cheese and optional sour cream).
Bring to a boil and reduce heat. Let simmer for 20-25 minutes until fully cooked.
Top with shredded cheese and let melt for a couple of minutes.
Serve topped with sour cream (optional).

These could easily be made into soft tacos or burritos. Make as directed and then fill a tortilla with the ingredients. Yum!

Cherry Icebox Cookies (Collin Street Bakery hack)

From me:  I just made these today 2/11/15 and they are the ONLY cookie that I have found that I actually think are even BETTER after they are baked!  Man are these good!
I found these at Life with the Betsills.  The Author says: I LOVE cherry icebox cookies. Specifically those that come from Collin Street Bakery. Since it's a bit of drive to get to one, which is probably good thing, I'm resorting to making them at home. I have been looking for a recipe for them for sometime now. This one came from Taste of Home cookbook. These have been major hit with the husband

Cherry Icebox CookiesYields about 6 dozen

1 cup butter, softened
1 cup sugar
1/4 cup packed brown sugar
1 egg
1/4 cup maraschino cherry juice
4 1/2 teaspoon vanilla extract  (I put in 2 1/2 tsp vanilla extract and 2 1/2 tsp almond emulsion for extra cherry flavor)
3 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon cream of tarter  (I didn't have any cream of tarter so I left it out--they are fine just possibly not as crispy so not essential if you don't already have any)
1/2 cup chopped walnuts  (I left the walnuts out)
1/2 cup chopped maraschino cherries (that is about 1 jar chopped.  I chopped one jar pretty small and then the second jar I left in large pieces--i.e. I just hit my chopper 3 times so the pieces were large and added those because I LOVE cherry and can you REALLY get too many cherries????)

In a large bowl, cream butter and sugars until light and fluffy. Beat in the egg, cherry and lemon juices and vanilla.

Combine flour, backing soda, cinnamon and cream of tartar

Gradually add to creamed mixture and mix well.

Stir in nuts and cherries. I omitted the nuts, and may have added more like 3/4 to 1 cup of chopped cherries.

I like cherries, and after all, they are cherry icebox cookies.

Shape into four 12-inch rolls; wrap each in plastic wrap. Refrigerate for 4 hour or until firm

Unwrap and cut into 1/4-in. slices. Place 2in apart on ungreased baking sheets. Bake at 375° for 8-10 minutes or until the edges begin to brown.

Remove to wire racks to cool.
And enjoy!

Cinnamon Rolls (Heart Shaped)

Such a great and easy thing to do for Valentine's Day!!!!

Why have I never thought to do this? So easy!
Get a pack of Pillsbury cinnamon rolls and roll them out like this before you bake them.

Cheesecake Crescent Rolls AKA Sopapilla Cheesecake (like the Cinnamony Sweet Breakfast I had)

From ME:  I had this recipe from when we went to Rose Hill Christian Church but it was called Cinnamoney Sweet Cream Cheese Breakfast.  I have made it often and it is SO GOOD!!!!

OK! WARNING! If you haven't made these yet, just letting you know they are highly addictive, make them, eat 1, stash another one for the next day, take to neighbors or co workers!!!! They are THAT good!!

Cheesecake Crescent Rolls~YUM
also known as Sopapilla Cheesecake

2 cans of Pillsbury Crescent rolls
2 8oz packages cream cheese, softened
1 1/2 tsp vanilla
1/4 cup butter, melted
1 cup Sugar

Unroll and spread 1 of the cans of crescent rolls on the bottom of a 9 x 13 baking dish (or 8 x 8 if you want to cut the recipe in half).
Combine softened cream cheese, 1 cup sugar, and vanilla. 
Spread over crescent roll layer. 
Unroll and layer remaining crescent rolls over cream cheese layer. 
Melt your butter and spread over top of crescent rolls. 
Sprinkle generously with cinnamon and sugar. 
Bake for 20-30 minutes in 350F oven until bubbly and slightly browned. 
Drizzle with a little honey if you like. 
Let cool a bit, slice and eat.

Cinnamon Rolls (Bisquick)

From Facebook
due to laws I cannot edit the original authors recipe. so I will place this one above the original. It may eliminate many issues of discrepancies in it. This one I know is good.
1 egg
3/4 c. milk
1/2 c. sugar
3 c. Bisquick you may use the gluten free version or King Authur GF flour!
2 tbsp. melted butter
2 tsp. cinnamon
Heat oven to 350°F.
Beat egg, add Bisquick and milk. Stir to make soft dough.
Knead lightly, just until smooth. Pat or roll out into rectangle 10 x 8 inches. Spread with butter. Sprinkle with cinnamon and sugar. Roll up tightly beginning with wide side. Seal well by pinching edge of dough into roll. Place sealed side down on ungreased baking sheet.
Make cuts with scissors almost through roll at 1 inch intervals. If desired form roll in crescent.
Bake 15-20 minutes. While warm, glaze top with mixture of 1/4 cup confectioners' sugar and 2 teaspoons warm water.
Makes 10 to 12 slices.

Below is the original

2 +1/2 cups Bisquick
2/3 c. Milk
2 tbsp sugar
2 Tbsp butter softened
1 Tbsp ground cinnamon + 2 Tbsp brown sugar
1/4 c. raisins or nuts if desired

1 1/2 c. powdered sugar
1/4 c. butter softened
2 tbsp milk
1 teas vanilla

In a large bowl, Combine Bisquick, butter, milk and sugar in a bowl using a fork. Mix just until all combined to create a dough.
In a medium bowl, Combine brown sugar, granulated sugar, cinnamon and nuts in separate bowl. Add 2 tablespoons melted butter and stir to moisten. Set aside.
Generously flour rolling surface.I know it seems like a lot but trust me, this is a sticky dough. Turn dough out onto surface and start patting into a rectangular shape with your hand. Flour your hand well also.
Use a rolling pin to thin dough to about 1/2 inch thickness. Do not over-roll, the dough will stick.
Once rolled out, pour 3/4 cup melted butter over entire surface then spread with pastry brush to even out and get to the edges.
Sprinkle sugar/nut mixture over butter.
Start rolling dough from long end.
Slice into 1 inch to 1/2 inch slices. I used dental floss to slice mine. It really does work, without mushing the pastry.
Transfer slices to a well greased 9 x 13 pan. I used a spatula to make it easier.
Bake in preheated 375 degree oven for 25-30 minutes, util just golden brown on tops.
Let sit for 5 minutes before serving.
Combine powdered sugar, milk and vanilla until desired consistency and drizzle over topped of rolls.

1-2-3 Cake

1-2-3 Cake.

2 boxes of cake mix.
One can be any flavor you prefer, but the other MUST be Angel Food cake mix.

Mix them together (shake them in a big bowl). Then simply store the mixture in an airtight container until you get the urge for dessert.
Then just put 3 Tbsp. of the dry mixture in a big coffee mug and stir in 2 Tbsp of water.
Microwave it for one minute and you will have a single serving of cake!
Top with fruit, ice cream, whipped cream or whatever!
Awesome for those of us who want something sweet every now and then without making an entire cake!!!

Thursday, February 5, 2015

7 Up Biscuits

I found these at Plain Chicken and she says:

What? Yep, that's right, 7up biscuits. Some places on the internets call these Popeye's Biscuits - I guess they taste like the biscuits from the chicken place. All I know is that these were the best biscuits that I've ever made - hands down! They were light and fluffy. They only have three ingredients - quick and easy! We had them with dinner but I will make them again for breakfast. Chicken Legs wants a biscuit with bacon and cheese- YUM!

2 cups Bisquick
1/2 cup sour cream
1/2 cup 7-up
1/4 cup melted butter

Cut sour cream into biscuit mix, add 7-Up. 
Makes a very soft dough.
Sprinkle additional biscuit mix on board or table and pat dough out. 
Melt 1/4 cup butter in a 9 inch square pan. 
Place cut biscuits in pan and bake at 450 degrees until golden brown.

Butter Dips Biscuits

From Steph at Plain Chicken...This is one of my new favorite biscuits. I've made them three times over the last week. They are super quick and easy. These reminded me of the 7UP Biscuits that we love to make. One plus over the 7Up biscuits is that you don't have to cut them out - just press into the pan and cut into squares directly in the pan. This really helps when you are pressed for time. These were even really good reheated the next day; I had one for breakfast and it was great! 

I changed these up a little last night and added some garlic powder to the butter and Italian seasoning to the dough. It was great with our lasagna. Give these a try next time you realize that you don't have any crescent rolls in the fridge - you'll be glad you did!

Adapted from Betty Crocker, &

1/4 cup unsalted butter
1 1/4 cup flour
2 tsp sugar
2 tsp baking powder
1 tsp kosher salt
2/3 - 1 cup buttermilk or milk

Heat the oven to 450°F. Cut the butter into pieces and place them in a 8-inch square microwave safe baking dish. Put the dish in the microwave and melt the butter. You can also put the baking dish in the oven to melt the butter as it pre-heats. (The dish in the microwave is just faster.)

While the butter is melting, whisk the flour, sugar, baking powder, and salt together in a large mixing bowl. Stir in 2/3 cup buttermilk; continue to add more buttermilk until a loose dough forms. (I used about 2-3 Tbsp more than the 2/3 cup)

Remove baking dish from the microwave/oven and press biscuit dough in the pan over the melted butter (It helps to put a little flour on top of the dough or your fingers). Using a knife, cut the biscuits into 12 squares. Bake for 12-15 minutes until golden.

Cheesy Hash Brown Chili Bake

Steph Says:  I've had this recipe saved for a while. It has finally cooled off here in The 'Ham, and I thought this sounded like the perfect meal for a crisp Fall night. I assembled the casserole the night before and baked it when I got home from work. I was a little worried about how it was going to taste because is uses a can of Manwich Sloppy Joe sauce. I don't ever recall liking Manwich sauce, but I was willing to give it a try. I am so glad I did. This was really, really delicious! It smelled so good that even Fluffy was begging for a bite (it was driving her nuts). I served this with some Butter Dips (I added some cheese to the dough) and green beans. Chicken Legs is having leftovers for lunch today.

From Plain Chicken
adapted from
serves 8

1 1/2 lb lean ground beef
1 can Manwich sloppy joe sauce
1 (15oz) can Hormel Chili with Beans
1 (8oz) Rotel tomato sauce (or regular)
1/2 (32oz) package shredded hash browns
3 cups shredded cheddar cheese

Preheat oven to 425.

In a large skillet, brown the ground beef. Drain fat.

In a large bowl, combine beef, sloppy joe sauce, chili, tomato sauce, 1 cup cheese and hash browns.

Spread into a lightly greased 9x13-inch pan. Cover with foil.

Bake 30 minutes. Remove foil and bake 10 more minutes. Top casserole with remaining cheese. Bake a few minutes until cheese is melted.

Chicken Bacon Pasta

This is from Plain Chicken.
inspired by Tasty Kitchen

1/2 pound bacon, cooked and roughly chopped
1/2 tsp crushed red pepper flakes (or less if you don't want the heat)
1 tsp garlic powder
1/2 pound penne pasta
1/2 cup heavy cream
1/4 cup cream cheese
1/4 cup grated parmesan cheese
2 whole eggs
1/4 tsp ground black pepper
2 grilled chicken breast, sliced (I marinated the chicken in Lawry's Garlic & Herb marinade)

Cook the pasta in boiling salted water until done (according to package instructions).

Place cream and cream cheese in a small saucepan. Heat over low until cream cheese is melted, and whisk until smooth. Remove from heat. Add the parmesan cheese, eggs, garlic powder, red pepper flakes and pepper and whisk until blended.

Drain pasta (reserving 1/2 cup of hot water) and return to pot. Immediately add the white sauce and toss to coat. The hot pasta will cook the eggs. Stir in the bacon, and add some reserved pasta water to loosen the sauce. Top with grilled chicken.