Giraffes in the Kitchen with nhteach

Dinners at SDP

If you try any of these, or make changes, PLEASE leave a comment.  

I'd love to hear how you change things up or felt about a recipe!!

Welcome to my recipes that have been served (or are in the plans to be served) at Crazy Acres.   

I'm going to try to keep meals balanced, interesting, and under $25 for four servings as best I can.  My ultimate goal is to bring some variety into the cuisine at the farm - enough with take-out Chinese and pizzas!!

My ultimate goal is to have dinner ready and waiting as Carlene concludes mail call.

I have promised to NOT serve asparagus or cold sliced tomatoes and to avoid green leafy things floating in the sauce, at all costs.

Since there are always a plethora of evil sugary things laying about - to be served with whipped cream or not - I don't plan desserts.  (I've included a couple that I've made just to share because I've enjoyed them so much.)

I enjoy cooking and love complicated recipes when I'm up to the challenge, but I've tried to keep things here REALLY simple.  Cooking is just chemistry in the kitchen - I think it's fun to take a few simple ingredients and combine them to produce something that is visually and orally pleasing.  

Try some out - and please, let me know what you think!!!

≈

QUICK SEARCH for "Giraffe" Recipes

You asked for it - I finally got around to doing it.  Here's the listing of all the recipes on the blog (so far) and where you can find them.  Find the recipe you want, then go to the right side of the page and click on that month.  The drop down menu will open and then you can click on the actual recipe.

Someday, when I'm not paying all these medical bills, I'll buy a website and turn this into a searchable "cooking" book.  Until then - this should make your searching a bit easier.  Happy cooking!  Don't trip over the Giraffes in the Kitchen!!

                                                                                         

Appetizers

*Bacon Jam.....................................................September, 2016
*Buffalo Chicken Dip.....................................January, 2016
*Cauliflower PizzaBites..................................September, 2016
*Creamy Stuffed Mini-Peppers.......................November, 2016

*Friendship Crown........................................ August, 2016
*Goat Cheese Toasts.......................................November, 2016
*Maple Bacon Baked Brie..............................November, 2016

*Stuffed Pepper Appetizer..............................August, 2016

*Sweet and Savory Meatballs.........................September, 2015

*Tapas (all found under "Tapas Night")..........August 2015

-----Melon Pintxos

-----Shrimp in Garlic Sauce

-----Spanish Tortilla

-----Stuffed Dates

*Toast!!! Tapas (all under "Toast!!!").............February, 2016

-----Bleu Cheese and Apple

-----Braesola and Cheddar

-----Fig-Prosciutto Crostini

-----New Avocado

-----Olive and Artichoke

-----Peach and Ricotta

-----Pepper and Pear

-----Sweet and Salty Fig

*Tortilla Española.............................................March, 2016

Salads

*Chicken Salad with Grapes and Pecans........September, 2015

*Chinese Chicken Salad.................................August, 2016

*Healthy Chickpea Salad...............................March, 2016

*Tortellini Salad.............................................August, 2015

*Tuna and Bean Salad....................................June, 2016

Soups, Stews and Chowders

*Bacon Cheeseburger Soup............................March, 2016
*Chicken Gnocchi Soup.................................October, 2016

*Chili Night....................................................December, 2015

*Cincinnati Chili.............................................August, 2015

*Gazpacho......................................................August, 2015

*Greek Chicken Soup.....................................October, 2015

*Jambalaya.....................................................March, 2016
*Low Fat Chicken and Dumpling Soup.........January, 2017

*Mushroom Barley Soup................................October, 2015

*Pasta Fagiole (stovetop version)...................November, 2015

*Sausage and Tortellini Soup.........................September, 2015

*Summer Corn Chowder................................August, 2016

Slow Cooker Recipes

*Beef Burgandy..............................................September, 2015

*Beef Stroganoff.............................................January, 2016

*Best Ever Slow-Cooked Chicken................ October, 2015

*Buffalo Chicken Pasta...................................January, 2016

*Chicken Enchilada Quinoa...........................October, 2015

*Dump Meals (freeze ahead meals): 

       (all found under "Dump Chicken"),,,,,,,,,August, 2015

-----Balsami Glazed Drumsticks

-----Breakfast Risotto

-----Cafe Rio Chicken

-----Canton Chicken

-----Chicken Soft Tacos

-----Chinese Orange Chicken

-----Cilantro Lime chicken with Corn and Black Beans

-----Honey Garlic Chicken

-----Honey Sesame Chicken

-----Hurry Chicken

-----Lemon Garlic Chicken

-----"Loose" Cheeseburgers

-----Maple Mustard Chicken

-----Pulled Pork

-----Sweet Barbecue Chicken

-----Stickin' Chicken
*Garlic Ale Beef Sliders.................................October, 2016
*Jambalaya and Macque Choux.....................March, 2017

*Kid-Friendly Turkey Chili............................January, 2016
*Kielbasa and Barbecue Beans.......................November, 2016
*Lazy Slob Swedish Meatballs.......................September, 2016

*Loaded Potato Soup......................................September, 2015

*Pasta y Fagiole.............................................August, 2016

*Sirloin Tips and Gravy.................................April, 2016

*Texas Pot Roast............................................February, 2016

*TexMex Chicken..........................................September, 2015
*Tina Shonk's Chicken and Noodles.............October, 2016

Main Dishes Beef

*Beef and Rice Espagnole........................................September, 2015

*Beef Stroganoff (under slow cooker version).........January, 2016

*Cheesy Pull-Apart Sliders.......................................February, 2016

*Classic Beef Bourguignon......................................August, 2016

*Lazy Day Stuffed Pepper Casserole.......................January, 2016

Main Dishes Chicken

*Alfredo Chicken Bake (Four Easy Chicken Bakes).......................May, 2016

*Bacon Ranch Chicken Bake (Four Easy Chicken Bakes)..............May, 2016

*Bacon Ranch Chicken Pasta...........................................................October, 2015

*Barbecue Chicken Bake (Four Easy Chicken Bakes)....................May, 2016

*Chicken and Broccoli Alfredo Stuffed Shells................................January, 2017
*Chicken Cacciatore........................................................................August, 2015

*Chicken in Creamy Green Onion Sauce........................................March, 2016
*Chicken Lombardy.........................................................................September, 2016

*Chicken Marbella...........................................................................August, 2015

*Chicken Paprikash..........................................................................November, 2015

*Chicken Penne Casserole................................................................February, 2016

*Chicken Scallopine with Lemon Sauce...........................................January, 2016

*Chicken, Sausage, Onions and Peppers  (CSOP)...........................August, 2015

*Chicken Teriyaki Casserole............................................................December, 2015

*Chicken Tikka Masala....................................................................August, 2015

*Cuban Chicken...............................................................................August, 2015

*Fig-Braised Chicken with Spiced Walnuts.....................................December, 2015

*Hawaiian Chicken...........................................................................November, 2015

*Honey Lime Grilled Chicken..........................................................August, 2015

*Monterrey Chicken..........................................................................September, 2015

*One Pan Balsamic Chicken.............................................................January, 2016

*One Pan Chicken, Apple, Sweet Potato and Brussel Sprouts.........May, 2016

*One Pan Chicken Parmesan and Roasted Zucchini.........................May, 2016

*One Pan Cilantro-Lime chicken and Rice with Black Bean............May, 2016

*One Pan Fajita Chicken...................................................................May, 2016

*One Pan Rosemary Chicken Dinner................................................May, 2016

*One Pan Sour Cream Chicken Enchilada Skillet............................May, 2016

*One Pan Spanish Chicken...............................................................May, 2016

*Pesto Chicken Bake (Four Easy Chicken Bakes)...........................May, 2016

*Provencal Chicken..........................................................................August, 2016.

*Turkey Marsala...............................................................................August, 2015

Main Dishes Fish

*Four Easy Salmon Dinners......................................January, 2017
*Scallops in Curry Cream.........................................March, 2016

*Sweet and Smoky Salmon.......................................August, 2016

Main Dishes Ham and Pork

*20 minute One Pan Gnocchi with Sausage and Spinach..........May, 2016

*Country Fair Sausage Grinders.................................................September 2015

*Croque Monsieur......................................................................August, 2015

*Orecchiette and Sausage...........................................................November, 2015

Main Dishes Vegetarian

*Chil Cheese Hasselback Potatoes.........................................................March, 2016

*Chili Rellenos Casserole ......................................................................May, 2016

*"Downton Abbey" Leek Tartlett............................................................April, 2016

*Fresh Tomato and Ricotta Tart...............................................................August, 2016

*Insanely Easy Squash Ravioli and Salad Dinner...................................February, 2016

*Meatless Monday Zucchini Pie.............................................................March, 2016

*Mushroom, Onion, and Bacon Risotto (under "Three Risottos")..........September, 2015

*Parmesan Cheese Risotto (under "Three Risottos")..............................September, 2015
*Pimiento Cheese Sandwiches................................................................September, 2016

*Quiche in Sweet Potato Crust...............................................................March, 2016

*Sweet Potato, Browned Butter (and Bacon) Risotto.............................February, 2016

*Tomato, Arugala and Mozzarella Risoito (under "Three Risottos").... September, 2015

Pasta and Pasta Sauces

*Bacon Ranch Chicken Pasta................................................October, 2015

*Baked Spaghetti...................................................................January, 2016

*Chicken Lasagna.................................................................December, 2015

*Fantasy Sauce......................................................................August, 2016

*FAST Pasta Bake (turkey sausage)......................................September, 2015

*Macaroni and Cheese - FORTY Different Ways!!...............January, 2016

*One Pan Chili Pasta.............................................................May, 2016

*One Pan Lemon Garlic Pasta...............................................May, 2016

*One Pan Taco Spaghetti.......................................................May, 2016

*Pasta al Norma.....................................................................August 2016

*Pasta Carbonara...................................................................August, 2015

*Pasta Puttanesca...................................................................August, 2015
*Pierogi Lasagna....................................................................February, 2017
*Roasted Asparagus and Mushroom Carbonara....................October, 2016

*Spaghetti Pie.........................................................................December, 2015

*Taco Spaghetti Pie................................................................August, 2016

*Tomato Orecchiette with Brie and Basil...............................June, 2016

*White Pizza Lasagna............................................................March, 2016

Smoothies - all under "Green Smoothies"......................March, 2016

-----Avocado

-----Avocado, Pineapple, and Apricot

-----Beauty Bonanza

-----Cucumber-Honeydew

-----Garden

-----Green Machine

-----Green Pumpkin Pie

-----Key Lime

-----Kiwi Frappe

-----Kiwi-Pineapple

-----Matcha Green Tea

-----No-pulp Beginner Smoothie

-----Nutri-Bomb

-----Spinach-Banana

-----Spinach-Mint

Sides
*Crack Corn....................................................September, 2016

Desserts

*Atlantic Beach Pie........................................August, 2016

*Chocolate Guinness Cake.............................March, 2016

*Chocolate Lasagna........................................August, 2015

*Chocolate Pots de Creme..............................February, 2016

*Lava Cakes for Two......................................March, 2016

*Peanut Butter Pie...........................................June, 2016

*St. Patrick's Day Cake...................................March, 2016
*Thanksgiving Lasagna...................................November, 2016


Snacks
*Herb and Cheese Monkey Bread...................December, 2016
*Mexican Bubble Bread..................................December, 2016
*Pumpkin Pie energy Bites..............................October, 2016
*Pizza Monkey Bread......................................December, 2016



Breakfast Ideas
*Bacon, Egg, and Cheese Monkey Bread.........December, 2016
*French Lasagna................................................December, 2016
*Overnight French Toast..................................October, 2016
*Pumpkin Chia Overnight Oats........................October, 2016
*Sausage, Egg, and Cheese Monkey Bread.....December, 2016

Wicked Easy Slow Cooker Jambalaya (and Corn Macque Choux)

Back to the farm for Mardi Gras!!

Wicked Easy Slow Cooker Jambalaya

Serves: Makes 8 servings.

1 1/2 pounds boneless skinless chicken thighs, cubed
1 package (12 to 16 ounces) frozen peppers and onions blend
1 can (14 1/2 ounces) diced tomatoes, undrained
1 package (8 ounces) ZATARAIN'S® Jambalaya Mix, Original
1 pound large shrimp, thawed, peeled and deveined


Procedure:
Place chicken, vegetables and tomatoes in slow cooker. Stir until well blended. Cover
Cook 3 1/2 hours on HIGH or 7 1/2 hours on LOW

Stir in Rice Mix and shrimp. Cover. Cook 30 minutes longer on HIGH or until shrimp turn pink and rice is tender

If I can find some reasonably priced sausage (andouille), I add that, too.

Macque Choux

Ingredients:
2 tablespoons (1/4 stick) butter
1 cup finely chopped onion
1/2 cup chopped red bell pepper
2 cups fresh corn kernels (cut from 3 medium ears of corn)
3/4 cup heavy whipping cream
1 teaspoon chopped fresh thyme
1/2 teaspoon (or more) hot pepper sauce
1 green onion, finely chopped
2 tablespoons chopped fresh Italian parsley
1 tablespoon chopped fresh basil
Coarse kosher salt


PREPARATION

Melt butter in large skillet over medium-high heat. Add onion and sauté until translucent, about 5 minutes. Add bell pepper; sauté until beginning to soften, about 3 minutes. Add corn; sauté 2 minutes. Add cream, thyme, and 1/2 teaspoon hot pepper sauce. Simmer until sauce thickens, about 5 minutes. Mix in green onion, parsley, and basil. Season to taste with coarse salt, pepper, and more hot pepper sauce, if desired.

"Pierogi" Lasagna

I think I need to try this.  Love pierogis.  Love lasagna.  A little salad plus this might be just the thing!!

"Pierogi" Lasagna

Ingredients:
9 lasagna noodles, uncooked
4 cups hot mashed potatoes
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread
6 green onions, thinly sliced
1/2 c bacon bits (cook 6-8 slices)
2 cups KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA, divided


Procedure:
Preheat oven to 375°F. Spray a 13×9 baking dish with cooking spray.

Cook noodles as directed on package, omitting salt. Combine potatoes, cream cheese spread, onions, 1/2 cup bacon and 1 cup cheddar.

Place 3 noodles in the baking dish; cover with 1/3 of the potato mixture. Repeat layers twice. Top with remaining bacon and cheddar; cover.

Bake 33-35 minutes or until heated through, uncovering for the last 5 min. Let stand 10 minutes before serving.

Four Easy Salmon Dinners

Saw this on my news feed and HAD to save it. These ALL look so good!!!! Will let you know!

Four Easy Salmon Dinners

1) Avocado Lime
Ingredients:
6 ounces skinless salmon
1 garlic clove, minced
Olive oil to taste
Salt to taste
Pepper to taste
½ teaspoon paprika

For the avocado topping:
1 avocado, chopped
1/4 red onion, chopped
1 tablespoon cilantro, chopped
1 tablespoon olive oil
Salt to taste
Pepper to taste
1 tablespoon lime juice

Procedure:
1. Preheat oven to 400˚F/200˚C.
2. On a baking sheet, season salmon with garlic, olive oil, salt, pepper, and paprika.
3. Bake for 10–12 minutes.
4. In a small bowl, mix avocado topping ingredients until fully incorporated. Don’t overmix or you’ll break down your avocado.
5. Spoon avocado topping over the salmon.
6. Enjoy!




2) Tomato Pesto
Ingredients:
6 ounces skinless salmon
2 zucchinis, sliced
Olive oil to taste
Salt to taste
Pepper to taste
10 cherry tomatoes, halved
3 tablespoons pesto

Procedure
1. Preheat oven to 400˚F/200˚C.
2. On a baking sheet, lay down zucchini. Drizzle on olive oil and sprinkle on salt and pepper.
3. Lay the salmon on the zucchini, and spread the pesto on top of the salmon. Top with tomatoes.
4. Bake for 10–12 minutes.
5. Enjoy!




3) Honey Soy
Ingredients:
6 ounces skinless salmon
2 cups broccoli florets
Olive oil to taste
Salt to taste
Pepper to taste
1 tablespoon green onions, sliced

For the honey soy marinade:
1 teaspoon garlic
1 teaspoon ginger
¼ teaspoon pepper
1 tablespoon soy sauce
1 tablespoon honey

Procedure
1. Preheat oven to 400˚F/200˚C.
2. In a small bowl, mix honey soy marinade ingredients.
3. Lay the salmon on a baking sheet. Pour the marinade over the salmon.
4. Lay the broccoli beside the salmon, but not touching. Drizzle olive oil over the broccoli, then season with salt and pepper.
5. Bake for 10–12 minutes.
6. Top with sliced green onions.
7. Enjoy!




4) Parmesan Crusted
Ingredients:
6 ounces skinless salmon
7 ounces asparagus
Olive oil to taste
Salt to taste
Pepper to taste
1 egg

For the parmesan crust:
¼ cup panko bread crumbs
¼ cup grated parmesan
1 tablespoon parsley, chopped
Salt to taste

Procedure:
1. Preheat oven to 400˚F/200˚C.
2. In a medium bowl, mix the parmesan crust ingredients.
3. In a separate bowl, whisk egg. Dredge the salmon in the egg, then parmesan.
4. Lay the salmon on a baking sheet. Lay asparagus beside the salmon. Drizzle with olive oil, then season with salt and pepper.
5. Bake for 10–12 minutes.
6. Enjoy!

Low Fat Chicken and Dumpling Soup

Low Fat Chicken and Dumpling Soup

Ingredients:
3/4 pound boneless skinless chicken breasts, cut into 1-inch cubes
1/4 teaspoon salt
1/8 teaspoon pepper
2 teaspoons olive oil
1/4 cup all-purpose flour
4 cups reduced-sodium chicken broth, divided
1 cup water
2 cups frozen french-cut green beans
1-1/2 cups sliced onions
1 cup shredded carrots
1/4 teaspoon dried marjoram
2/3 cup reduced-fat biscuit/baking mix
1/3 cup cornmeal
1/4 cup shredded reduced-fat cheddar cheese
1/3 cup fat-free milk


Procedure:
Sprinkle chicken with salt and pepper. 

In a large nonstick skillet, heat oil over medium-high heat, cook chicken until no longer pink. Remove from heat.

In a large saucepan, whisk flour and 1/2 cup broth until smooth. Stir in water and remaining broth. 

Add beans, onions, carrots and marjoram. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. 

Add chicken; return to a simmer.

Meanwhile, in a small bowl, mix biscuit mix, cornmeal and cheese. Stir in milk just until moistened. 

Drop batter in 12 portions on top of the simmering soup. Reduce heat to low; cover and cook 15 minutes or until a toothpick inserted in center of dumpling comes out clean. Yield: 4 servings.

Chicken and Broccoli Alfredo Stuffed Shells

Chicken and Broccoli Alfredo Stuffed Shells

from Barn Manager Shannon!

Ingredients:1 (12 oz) box Jumbo Shells
2 1/2 cups cooked, shredded chicken (I use rotisserie)
1 1/2 cups chopped steamed broccoli
Alfredo:
3 tablespoons unsalted butter
3 cloves garlic, minced
1 cup heavy cream
1 1/4 cups whole milk
2/3 cup freshly shredded Parmesan
3/4 cup freshly shredded mozzarella cheese, divided
2 large egg yolks, beaten
Salt and freshly ground black pepper, to taste


Procedure:
Cook pasta according to package instructions, just until al dente. Drain from water and lay out on a large dish to cool, so that they don't stick together.

Make alfredo sauce:
Combine butter, garlic, heavy cream and milk in a saucepan over medium heat. Bring to a simmer. Beat egg yolks in a small bowl. Add a spoonful of the hot milk mixture to the eggs, stirring to temper the eggs. Repeat with several more spoonfuls. Then slowly add the egg mixture to the saucepan and stir to combine. Remove from heat and stir in Parmesan cheese and mozzarella. Season with salt and pepper, to taste.

To a large mixing bowl add chicken, broccoli and 1/2 cup alfredo sauce and toss to combine. Add a spoonful of alfredo sauce to the bottom of a 9x13'' pan. Fill shells with a large spoonful of chicken and broccoli mixture and place in prepared pan.

Pour remaining alfredo sauce evenly over the shells. Sprinkle with remaining 1/2 cup mozzarella cheese.

Bake at 350 degrees F. for about 25 minutes or until warm and bubbly.

French Lasagna (Breakfast)

Found the recipe I am going to be making for New Year's Day breakfast at the farm!!

French Lasagna (Breakfast)  

Nigella Lawson recipe

for Donald

Ingredients:
4 cups whole milk
1 clove garlic, peeled and lightly crushed
4 large eggs, beaten together
5 stale croissants, halved lengthwise (like sandwiches)
5 thin slices ham
1 4-ounce ball fresh mozzarella, cut into 5 slices
8 ounces grated cheddar

Procedure:

In a medium saucepan, combine milk and garlic, and place over high heat until almost at boiling point. 

Remove from heat and allow to rest for 15 to 20 minutes. 

Discard garlic, and drizzle eggs into milk while whisking vigorously. Set aside.

Place bottoms of croissants, cut side up, into a baking dish large enough to hold them snugly in a single layer. (A 10 x 13-inch dish works well.) 

On each croissant half, arrange a slice of ham and a slice of mozzarella. Top with remaining croissant halves, cut side down.

Sprinkle about 2/3 of cheddar on croissants, and pour milk mixture over everything. Press croissants down with a fork so they are almost covered by milk, repeating once or twice until tops absorb some of liquid. Set aside for 20 minutes; meanwhile, heat oven to 325 degrees.

Sprinkle remaining cheddar over croissants. Bake until puffy, golden and set, about 30 minutes. Serve immediately.

Tourtière

Christmas Eve dinner at my house this year:

Tourtière is a traditional Québecois meat pie typically served around Christmastime.

Classic French Canadian Tourtière

Ingredients:
1 pound ground pork
1 pound ground beef
1 large onion, finely chopped
2 Tbsp olive oil
2 medium-large baked potatoes, mashed with skins removed (or about 1 cup of mashed potatoes)
3/4 cup beef or vegetable broth
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground cloves
1/4 tsp. pepper
1 tsp. salt

For the Butter Pie Crust:
2 1/2 cup flour of choice
1/2 tsp salt
1 cup (2 sticks) unsalted butter, cut into small cubes - VERY COLD
1 cup ice cold water

For the egg wash:
1 egg
1 Tbsp. water

In a large skillet or wok, combine the finely chopped onion with the olive oil and sautée for about 10 minutes on medium heat, until onions are soft and golden.

With your hands, mix the ground pork and beef together in a bowl. Add the mixed ground meat to the onions and cook for about 10 minutes, stirring it to break up the meat so it doesn't clump together.

Add all the remaining ingredients (broth, spices, mashed potato, salt and pepper) and mix together.

Reduce the heat to medium-low, cover, and simmer for about 20 to 30 minutes, stirring occasionally, until most of the liquid is absorbed. Remove from heat. Taste the meat mixture and add a bit more salt, pepper, or spices, to suit your preferences. Cool in the fridge for about 2 hours, until completely chilled. (You can do this the day before).

To make the pastry:
Using a food processor or a pastry blender, chop up the butter into the flour and salt until it is small and crumbly, the size of very small peas.

Pour in 1/2 cup of the ice cold water and mix into the flour.

Add more water, 1 tablespoonful at a time, until the dough comes together into a ball. DON'T OVER PROCESS - use your hands to get the mass to finally come together.

Form two balls and flatten them slightly into discs. Wrap and cover them in wax paper or plastic, and let them rest in the fridge for 1 hour.  (You can do this the day before, too)

Remove from the fridge and allow to sit at room temperature for 5 minutes. Roll out each disc on a floured surface to about 1/8 to 1/4 inch thickness. (Or use premade crust if time is a pinch)

Line a 9 inch pie plate with the first circle of dough. Spoon in all the meat filling, patting it down lightly to compress it a bit.

Brush the pie rim with water and place the second circle of dough on top, pressing the edges together to seal. Trim and flute as desired.  I like to use little mini-cutters on left-over crust dough and "glue them on with the egg wash.

The egg wash is what will give your tourtière a golden glow, so don't skip this step! Beat the egg and water together and brush the mixture all over the top of the crust and around the edges.
Cut some steam vents on top of your pie. (or cut out three designs with those mini-cutters.

With the rack in the bottom third of the oven, bake at 375F for about 50 minutes or until the top of the crust is golden.

Yield: Makes 1 meat pie, about 8 servings

Traditionally served with a good tomato-based ketchup - I love Stonewall Kitchen's with this.

Basic Monkey/Gorilla Bread

Great fun to make with kids!!

Monkey/Gorilla Bread

Ingredients:3 (12 ounce) packages refrigerated biscuitdough
1 cup white sugar
1 cup packed brown sugar
2 teaspoons ground cinnamon
1/2 cup margarine
1/2 cup raisins (optional)
1/2 cup chopped walnuts (optional)


Procedure:
Preheat oven to 350 degrees F (175 degrees C). 

Grease one 9 or 10 inch tube/Bundt(R) pan.
Mix white sugar and cinnamon in a plastic bag. 

Cut biscuits into quarters. 

Shake 6 to 8 biscuit pieces in the sugar cinnamon mix. 

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 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart.

*****

You can up the ante from Monkey to Gorilla by flattening out the balls of dough and wrapping around small cubes of cream cheese, chunks of banana, or bits of chocolate (or all 3!) before reforming into a ball and THEN rolling in the sugars and cinnamon.

Pizza Monkey bread

I used to make breakfast sweet monkey bread for staff luncheons.  Having those little "pull-apart" rolls is so much fun.  I'm finding more and more of these recipes - my next task is to start experimenting with my OWN biscuit dough instead of using the refrigerated stuff (too many ingredients I can't pronounce means I don't really like to use them!!)   My Bundt pan may never get put away again!!

Easy Pull Apart Pizza Bread

Ingredients:
2 Cans of pizza Dough or Biscuits (I pick up a ball of dough from my local pizzeria!)
2 cups Mozzarella cheese (or your favorite cheese)
2 tablespoons of a really good Italian seasoning  - Penzey's is so good
⅓ cup olive oil
1 – 8 oz package of pepperoni
1 cup Parmesan cheese
Optional: Add a ½ teaspoon of fresh garlic or garlic powder

pizza sauce (to serve on the side)

Procedure:
Preheat the oven to 350 degrees
Cut pizza dough or biscuits into quarters (or pinch off small bits of dough from the dough ball and quickly roll into a small ball the size of a cocktail meatball)
Cut the pepperoni into smaller pieces
Mix all the ingredients in a large bowl and toss so that the oil is spread evenly on each piece of dough
Bake for about 30 minutes (or until the top is brown and the center is thoroughly cooked) TIP: Be sure to check it in the middle before you pull it out. If the middle is still not cooked thoroughly be sure to leave it in another 5 minutes at a time until it’s done.
Flip over onto a plate while it’s still hot.
Serve with a side sauce

Mexican Bubble Bread

I used to make breakfast sweet monkey bread for staff luncheons.  Having those little "pull-apart" rolls is so much fun.  I'm finding more and more of these recipes - my next task is to start experimenting with my OWN biscuit dough instead of using the refrigerated stuff (too many ingredients I can't pronounce means I don't really like to use them!!)   My Bundt pan may never get put away again!!

Mexican Bubble Bread

Ingredients:
2 12 oz cans of refrigerated Biscuits tubes - cut in quarters
1 1/2 cup of Mexican Cheese
1 1/2 cup of Mozzarella Cheese
1 stick of butter melted
1 4.5 oz can of chopped Green Chilies
1 1/2 teaspoon of dried parsley
chopped cilantro - optional
jar of jalapenos - optional

Procedure:
Heat oven to 350*
If you have a non stick bundt pan there's no need to grease your pan - grease your a regular ceramic/metal pan prior to adding any ingredients.
Melt butter
In a large bowl, mix butter, cheeses, green chilies, cilantro & dried parsley together
Then open biscuit tubes & cut them in quarters. Once you're done, gently toss the biscuit quarters in a large mixing bowl with the other ingredients.
Place in bundt Pan & gently pat down your mixture to even it all out.
Bake for 30 minutes or until golden brown. Please check to make sure the center of your Bubble Bread is cooked thoroughly. Serve with Chili or Soup.

Sausage Egg and Cheese Breakfast Bread

I used to make breakfast sweet monkey bread for staff luncheons.  Having those little "pull-apart" rolls is so much fun.  I'm finding more and more of these recipes - my next task is to start experimenting with my OWN biscuit dough instead of using the refrigerated stuff (too many ingredients I can't pronounce means I don't really like to use them!!)   My Bundt pan may never get put away again!!

Sausage Egg and Cheese Breakfast Bread

This breakfast bread is so yummy, but may be a little hard to pull apart, so you could just slice it. We also used some Cholula hot sauce to liven it up a bit!




Ingredients:
3 cans of regular biscuits (generic are perfectly fine)
8 eggs
splash of milk
1 tsp ground mustard
1lb of breakfast sausage
1 4oz pkg of shredded cheese (your choice, cheddar or mexican is best!)

hot sauce of choice, Cholula, or ranch dressing

Procedure:
Brown the sausage in a skillet and drain well. Beat the eggs into a bowl and add the splash of milk, ground mustard, and salt and pepper to taste. Slice the biscuits into quarters. In batches, dip the biscuits into the egg mixture and place in a bundt pan.

Layer in biscuits, sausage, cheese into 3 layers.

Pour any leftover egg mixture on top.

Bake at 350 for about 35-40 minutes or until the top is golden brown.

Serve immediately! Goes great with Cholula, which is more flavorful than regular hot sauce. Or you could dip in ranch!

Herb and Cheese Monkey Bread

I used to make breakfast sweet monkey bread for staff luncheons.  Having those little "pull-apart" rolls is so much fun.  I'm finding more and more of these recipes - my next task is to start experimenting with my OWN biscuit dough instead of using the refrigerated stuff (too many ingredients I can't pronounce means I don't really like to use them!!)   My Bundt pan may never get put away again!!

Savory Herb & Cheese Monkey Bread

Ingredients:
2 (16 ounce) cans of jumbo refrigerated buttermilk biscuits
1/4 cup (1/2 stick) butter, melted
1/2 teaspoon garlic salt
5 or so different herbs and/or cheeses, as coatings (such as fresh chopped parsley, chopped dill, chopped almonds, grated Parmesan, and shredded cheddar)

Proced
ure:Preheat oven to 350°F. Generously grease a 9- to 10-inch Bundt pan with butter, or spray with nonstick cooking spray.
Stir garlic salt into melted butter. Cut each biscuit in half and roll into a ball. Dip each biscuit ball in butter, then roll in desired coating. Arrange biscuits in the pan so that the various coatings are alternated.
Bake for 30 to 35 minutes until biscuits are done and surface is golden. You may want to start checking bread at about 25 minutes, and if it's browning too quickly, lay a sheet of aluminum foil on top for the remainder of the baking time.
Cool in pan for 5 minutes. Run a thin, soft rubber spatula around the edge and down the sides of the pan to loosen any stuck cheese. Invert onto a plate, then lay serving platter on top and flip bread over onto serving platter so that the attractive side is on top.



Notes:
If you wish to assemble the bread ahead of time, you may do so, then cover tightly with plastic wrap and refrigerate for several hours, up to overnight. Take the pan out of the refrigerator as you preheat the oven, and then bake as directed.

If you don't want to alternate your biscuit coatings, you can mix the cheese and herbs together and use the same coating for all of the biscuits. Whatever you decide, you need to use some sort of cheese on at least some of the pieces since that's what holds the monkey bread together once you unmold it.

Keep in mind that dried herbs are more concentrated than fresh herbs, so adjust amounts accordingly.

You may use just about any type of refrigerated biscuits or bread dough. You just want the total amount of dough used to be around 32 ounces.

Bacon Egg and Cheese Monkey Bread

I used to make breakfast sweet monkey bread for staff luncheons.  Having those little "pull-apart" rolls is so much fun.  I'm finding more and more of these recipes - my next task is to start experimenting with my OWN biscuit dough instead of using the refrigerated stuff (too many ingredients I can't pronounce means I don't really like to use them!!)   My Bundt pan may never get put away again!!

Bacon Egg and Cheese Monkey Bread

Author:Cathy Trochelman

Ingredients:
*Ingredients listed are for a 6 cup bundt pan. If you are using a 12 cup pan, double the ingredients.
1 (16 oz.) can refrigerated biscuits
4 Tbsp. salted butter, melted
6 large eggs, scrambled
½ pound bacon, cooked and crumbled
1 c. shredded cheddar cheese
2 Tbsp. fresh chives
For sauce:
¼ c. lowfat mayo
¼ c. sour cream
1 tsp. lemon juice
½ tsp. dijon mustard

Procedure:
Preheat oven to 350 degrees.
Cook bacon and eggs; set aside.
Remove biscuits from package and cut into sixths.
Place biscuit pieces in a gallon size ziplock bag and toss with 4 Tbsp. melted butter.
Add scrambled eggs, bacon, shredded cheese, and fresh chives to the bag and shake to distribute.
Pour mixture into a greased 6 cup bundt pan.
Bake at 350 degrees for 30 minutes.
While bread is baking, combine sauce ingredients in a small saucepan and heat, stirring, over medium heat until smooth.
Cool in pan 5-10 minutes, then use a knife or spatula to loosen edges.
Invert bread onto a plate and drizzle with sauce before serving.

Kielbasa and Barbecue Beans

Cold Weather Food.  Can't beat a dump=and=run meal when you're so busy!!!

From "Mom on Time Out"

Kielbasa and Barbecue Beans

Ingredients:
2 15 oz cans black beans, drained and rinsed
2 15.8 oz Great Norther beans, drained and rinsed
1 15.25 oz can kidney beans, drained and rinsed
1 onion, diced
½ cup barbecue sauce
¾ cup ketchup
1 tbsp Worcestershire sauce
1 tbsp mustard
1 tsp chili powder
1 tbsp apple cider vinegar
½ cup maple syrup
¼ cup molasses
1 14.5 oz can chicken broth
½ lb bacon, cooked, cut into bite size pieces
2 lbs Kielbasa, cut into bite size pieces

Procedure:
In a large slow cooker, add all of the ingredients except for the kielbasa and stir gently to combine.
Place the kielbasa on top and cover with the lid.
Cook on low for 6 to 8 hours or high for 4 to 5 hours. Stir in the kielbasa before serving.

Thanksgiving Pumpkin Lasagna

Layers are always good!  Right?

This one is good for those adverse to making pies.  It's also just a good fall dessert.

Thanksgiving Pumpkin Lasagna

Ingredients:

For crust:
1 cup flour
1/2 cup butter-softened
1/2 cup toasted walnuts (or pecans)-chopped

For cheesecake layer:
8 oz. cream cheese- softened
1 cup powdered sugar
1 cup whipped topping

For pumpkin layer:
2 1/2 cups milk
3 small pkgs. vanilla instant pudding mix
15 oz Pumpkin puree
1 tsp. cinnamon

For topping:
1 cups whipped topping
1/4 cup toasted walnuts (or pecans)-chopped


Procedure: Preheat the oven at 350 F and spray 9 x 9 inch baking dish.

Mix flour, butter and 1/2 cup walnuts, press into a sprayed baking dish and bake for 15 minutes, remove from the oven and let it cool completely.

Mix cream cheese and powdered sugar until it’s light and fluffy, add 1 cup whipped topping and spread over cooled crust. Set in the fridge while making pumpkin mixture.

Mix milk and vanilla instant pudding mix, add pumpkin puree and cinnamon and mix until it’s smooth. Spread over top of cheesecake layer.

Spread remaining 1 cup of whipped topping and sprinkle chopped walnuts and set in the fridge for at least 3 hours.

Goat Cheese Toasts

And another appetizer....

Cheese Toasts with Honey

Ingredients:
4 ounces goat cheese (1/2 cup)
2 tablespoons honey
16 baguette slices, toasted
2 grapefruit, peeled and segmented
16 slices of salami
freshly ground black pepper



Procedure:
In a small bowl combine goat cheese and honey. 

Spread mixture on toasted baguette slices. 

Layer on a thin slice of salami and grapefruit sections. 

Top with a drizzle of honey and freshly ground black pepper.

Creamy Stuffed Mini Peppers

Always on the look-out for appetizers.  I love to "graze"!!!

Creamy Stuffed Mini-Peppers

Ingredients:
12 fresh jalapeno chile peppers* and/or miniature sweet peppers
1 8-ounce package reduced-fat cream cheese (Neufchatel), softened
2 green onions, thinly sliced
1/2 - 1 canned chipotle chile pepper in adobo sauce, finely chopped*
1/8 t salt
1/8 t black pepper
1 small tomato, seeded and chopped, liquid drained off


Procedure:

Cut the jalapeno chile peppers or miniature sweet peppers in half lengthwise. Remove the pepper seeds and ribs. Set aside. *** Wear gloves when working with the jalapenos!!

In a medium bowl stir together cream cheese, green onions, chipotle pepper, salt, and black pepper. 

Gently stir in the tomato.

To serve, spoon the cream cheese mixture into the pepper halves.

Maple Bacon Baked Brie

How much do I love Brie?  In any form - cold, room temp, baked, baked with a glaze, wrapped in a crust..... I  LOOOOOVVVVVVE Brie!!!!!

Maple Bacon Baked Brie

Ingredients:
8 slices bacon, chopped
1/4 c. maple syrup
1 sheet puff pastry, defrosted
1 wheel Brie
Egg wash, for pastry
2 tbsp. pecans
Bread, for serving

Procedure:
Preheat oven to 400º. 

In a small skillet over medium heat, cook bacon until crispy, 8 minutes. Drain fat. 

Add maple syrup to skillet and stir until combined.

On a parchment-lined baking sheet, roll out puff pastry. 

Place brie on top and top with all but 1 or 2 tablespoons of maple-bacon mixture. 

Fold up each corner of puff pastry, brushing each with corner with egg wash.

Top with pecans and remaining maple-bacon mixture.

Bake until puff pastry is golden (cover with foil if too dark).

Serve immediately with bread, crackers, or toasted baguette slices.