Grands Monkey Bread (Pillsbury)

Ingredients

1/2 cup granulated sugar

1 teaspoon cinnamon
2 cans (16.3 oz each) Pillsbury™ Grands!™ Flaky Layers refrigerated Original biscuits
1/2 cup chopped walnuts, if desired
1/2 cup raisins, if desired
1 cup firmly packed brown sugar
3/4 cup butter or margarine, melted

Steps

Heat oven to 350°F. Lightly grease 12-cup fluted tube pan with shortening or cooking spray. In large -storage plastic food bag, mix granulated sugar and cinnamon.

 

Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, adding walnuts and raisins among the biscuit pieces.

In small bowl, mix brown sugar and butter; pour over biscuit pieces.

Bake 30 to 35 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.
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Andes Creme De Menthe Chunk Cookies

 

Andes Creme De Menthe Chunk Cookies

Andes Creme De Menthe Chunk Cookies

Photo by mytastytreasures


Ingredients

  • ½ cup salted butter – softened
  • ¾ cup dark brown sugar
  • ½ cup white granulated sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp vanilla extract
  • 2 eggs
  • 1 package Andes creme de mente baking chips
  • 2⅔ sifted all purpose flour

Mix butter, sugars, baking soda, baking powder, vanilla and eggs until well blended. Stir in baking chips and then flour. Chill for about one hour in the refrigerator. Form 1 ounce balls and flatten with a fork. Raise the oven rack one level above the middle. Bake on non-stick baking pans. Bake at 350 degrees for about 8-10 minutes. Cool on pans for 2 minutes before removing. Makes around 4 dozen cookies.

Perfect Apple Pie (from Pillsbury)

Perfect Apple Pie – from Pillsbury

Ingredients

Crust:  1 box Pillsbury™ refrigerated pie crusts, softened as directed on box

Filling:

6 cups thinly sliced, peeled apples (6 medium)
3/4 cup sugar
2 tablespoons all-purpose flour
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1 tablespoon lemon juice
Steps:
  • Heat oven to 425°F. Place 1 pie crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom.

  • In large bowl, gently mix filling ingredients; spoon into crust-lined pie plate. Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute. Cut slits or shapes in several places in top crust.

  • Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Cover edge of crust with 2- to 3-inch wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning. Cool on cooling rack at least 2 hours before serving.

Banana Bread (Gold Medal Flour Recipe)

BANANA BREAD

    • 1 1/4cups sugar
    • 1/2 cup butter or margarine, softened
    • 2eggs
    • 1 1/2 cups mashed very ripe bananas (3 to 4 medium)
    • 1/2cup buttermilk
    • 1 teaspoon vanilla
    • 2 1/2cups Gold Medal™ all-purpose flour
    • 1 teaspoon baking soda
    • 1teaspoon salt
    • 1 cup chopped nuts, if desired
  • DIRECTIONS
  • 1

    Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 loaf pans, 8 1/2×4 1/2×2 1/2 inches, or 1 loaf pan, 9x5x3 inches.

  • 2

    Mix sugar and butter in large bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Pour into pans.

  • 3

    Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 1/4 hours, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

LIBBY’S Pumpkin Roll

 

 

 

 

 

LIBBY’S PUMPKIN ROLL

INGREDIENTS

  • CAKE:
  • 1/4 cup powdered sugar (to sprinkle on towel)
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 cup granulated sugar
  • 2/3 cup LIBBY’S® 100% Pure Pumpkin
  • 1 cup walnuts, chopped (optional)
  • FILLING:
  • 1 pkg. (8 oz.) cream cheese, at room temperature
  • 1 cup powdered sugar, sifted
  • 6 tablespoons butter or margarine, softened
  • 1 teaspoon vanilla extract
  • Powdered sugar (optional for decoration)

INSTRUCTIONS

FOR CAKE:
PREHEAT
 oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

FOR FILLING:
BEAT
 cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

COOKING TIP:
Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

 

Glowing Spiced Lentil Soup

Glowing Spiced Lentil Soup

I love lentil soup!  This fabulous recipe is from: http://ohsheglows.com/2016/04/03/glowing-spiced-lentil-soup/

Vegan, gluten-free, grain-free, nut-free, refined sugar-free, soy-free
 Yield: About 7 cups
Prep Time
15 Minutes
Cook time
20 Minutes

Ingredients:

  • 1 1/2 tablespoons extra-virgin olive oil
  • 2 cups (280 grams) diced onion (1 medium/large)
  • 2 large garlic cloves, minced
  • 2 teaspoons ground turmeric
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground cardamom
  • 1 (15-ounce/398 mL) can diced tomatoes, with juices
  • 1 (15-ounce/398 mL) can full-fat coconut milk*
  • 3/4 cup (140 grams) uncooked red lentils, rinsed and drained
  • 3 1/2 cups (875 mL) low-sodium vegetable broth
  • 1/2 teaspoon fine sea salt, or to taste
  • Freshly ground black pepper, to taste
  • Red pepper flakes or cayenne pepper, to taste (for a kick of heat!)
  • 1 (5-ounce/140-gram) package baby spinach
  • 2 teaspoons fresh lime juice, or more to taste

Directions:

  1. In a large pot, add the oil, onion, and garlic. Add a pinch of salt, stir, and sauté over medium heat for 4 to 5 minutes until the onion softens.
  2. Stir in the turmeric, cumin, cinnamon, and cardamom until combined. Continue cooking for about 1 minute, until fragrant.
  3. Add the diced tomatoes (with juices), entire can of coconut milk, red lentils, broth, salt, and plenty of pepper. Add red pepper flakes or cayenne, if desired, to taste. Stir to combine. Increase heat to high and bring to a low boil.
  4. Once it boils, reduce the heat to medium-high, and simmer, uncovered, for about 18 to 22 minutes, until the lentils are fluffy and tender.
  5. Turn off the heat and stir in the spinach until wilted. Add the lime juice to taste. Taste and add more salt and pepper, if desired. Ladle into bowls and serve with toasted bread and lime wedges.

Pumpkin-Apple Muffins with Streusel Topping

Pumpkin-Apple Muffins with Streusel Topping

Prep time: 20 minutes; cook time: 30 minutes / Yields 12 muffins

By: Carolyn Riley

Recipe From AllRecipes

Ingredients

  • 2 1/2 cups all-purpose flour
  • 2 cups sugar
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs, lightly beaten
  • 1 cup canned pumpkin
  •  1/2 cup vegetable oil
  • 2 cups finely chopped peeled apples

Topping

  • 1/4 cup sugar
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon butter or margarine

Directions

  1. In a large bowl, combine flour, sugar, pumpkin pie spice, baking soda and salt. Combine eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in apples. Fill greased or paper-lined muffin cups three-fourths full. For topping, combine sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs; sprinkle 1 teaspoon over each muffin. Bake at 350 degrees F for 30-35 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.

Slow Cooker Creamy White Chicken Chili

 

 

Slow Cooker Creamy White Chicken Chili

Emilie served this delicious chili to all of us when we visited Yellowstone.  It was delicious.  I believe this is the original site source: http://www.thechunkychef.com/slow-cooker-creamy-white-chicken-chili/

PREP TIME: 5 MINUTES, 
COOK TIME: 8 HOURS
SERVES 6

INGREDIENTS

  • 1 lb boneless skinless chicken breasts trimmed of excess fat
  • 1 yellow onion diced
  • 2 cloves garlic minced
  • 24 oz. chicken broth (low sodium)
  • 2 15 oz cans great Northern beans drained and rinsed
  • 2 4 oz cans diced green chiles
  • 1 15 oz can whole kernel corn,drained
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp cumin
  • 3/4 tsp oregano
  • 1/2 tsp chili powder
  • 1/4 tsp cayenne pepper
  • small handful fresh cilantro chopped
  • 4 oz reduced fat cream cheese softened
  • 1/4 cup half and half

TOPPINGS:

  • sliced jalapenos
  • sliced avocados
  • dollop of sour cream
  • minced fresh cilantro
  • tortilla strips
  • shredded Monterey Jack or Mexican cheese

 

Potato Cheese Soup

Potato Cheese Soup

“They who can give up essential liberty to obtain a little temporary safety deserve neither liberty nor safety.” — Benjamin Franklin, Memoirs of the life & writings of Benjamin Franklin.

Ingredients:

  • 2 potatoes, peeled and cut into 1/2 inch cubes
  • 1/2 cup chopped carrot
  • 1/2 cup chopped celery
  • 1/2 cup chopped onion
  • 2 cups water
  • 2 tsp. chicken bouillon granules
  • 1/8 tsp. black pepper
  • 1/4 cup butter, melted
  • 1/2 cup flour
  • 1 pint half and half (or milk)
  • 1 small jar Swiss or Old English cheese

Directions:

Cook vegetables in water, bouillon and pepper until tender.  Make a roux (paste) of the butter and flour and add cream to thicken.  Stir in cheese.  Add this to the cooked vegetables, stirring in, but don’t boil after adding the cheese.

Judy’s (Roaster Pan) Beef Stew

I really like this recipe.  I think it’s partly because I like roasted potatoes so much and when they have a little delicious gravy all around them, it’s even better.  I added extra cans of soup to this recipe but you don’t really need to.  I think it turned out perfectly.  This recipe was quick to put together.  I covered it up with foil and baked at low heat at 225 all day long.  Later in the evening when we sat down to eat, all the men in the family gobbled it up and went back for seconds.  I like that it made about 16 servings because I like to send food home with my parents.  Win win every way you look at it.

Ingredients:

  • 10 large potatoes diced (I scrubbed the potatoes clean and left the skin on – I may have used 12; I lost count)
  • 2 bags of baby carrots, sliced in half  (I used one large bag with the larger size of ‘baby’ carrots; did not slice them)
  • 2 1/2 lbs stew meat, browned in oil in skillet (I bought the stew meat from Costco; they were large chunks)
  • 2 15-oz cans cream of mushroom soup (*I added 2 more cans because I had 3 lbs of meat)
  • 2 15-oz cans cream of celery soup
  • 2 envelopes of dry Lipton onion soup mix

Directions:

Put soup in roaster pan.  Add meat, carrots and potatoes.  Stir to cover the food.  Cover with foil and bake at 225 degrees for six hours or until stew meat is tender.  I ended up cooking mine about 8 hours.  I didn’t take the time to cut up the stew meat into smaller chunks before hand but they were so tender and came apart easily with a fork.  This recipe serves 16.  You can halve the recipe and put it all in your crock pot and cook all day on low.  To thin the sauce, add beef broth to desired consistency.