- 2 (ten-count) cans of buttermilk biscuits
- 3 Cups Sugar (divided 2 and 1)
- 2 teaspoons cinnamon
- 1/2 stick butter
- 1 teaspoons vanilla
- large plastic Ziploc baggie
- bundt pan
1. Cut or pull apart each biscuit into quarters, toss into a Ziploc baggie filled with two cups sugar and two teaspoons cinnamon.
2. Add the biscuits to the baggie, a few at a time and let your kiddos shake to their hearts content! This is the fun part after all and you want those lovely little biscuits completely coated.
3. In a small saucepan over medium heat melt the butter and vanilla and slowly stir in sugar until you
THREE CHEESE BAKED MACARONI
Raspberry Vinaigrette Salad
chicken breast~no set amount, just depends in you want alot of chicken or a little
honey glased pecans(or walnuts, almonds, whatever floats your boat lol)
romaine lettuce(she actually used romaine and iceburg b/c she had some iceburg left in the fridge)
little bit of honey(optional)
cook your chicken which ever way you want(she grilled it tonight) and cut into bite size peices
mix your lettuce(s)nuts, chicken and crasins. Pour some of the vinagette on the salad and mix. If you want more add more. She loves the vingarette but said the brand she bought this time was a little bit to vinager-y for her so she added a little honey to it to sweeten it up some And then just sprinkle with feta and dig in!
Sloppy Joe Sandwiches
Not only for sandwiches, it tastes awesome over rice or baked poatoes or anything really.
1lb ground beef
1 cup ketchup
1/4 cup water
2 tbsp brown sugar
2 tsp worcestershire sauce
2 tsp prepared mustard
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
In a saucepan, cook beef over medium heat until no longer pink; drain. Stir in ingredients. Bring to a boil. Reduce heat; cover and simmer for 30-40 minutes. Serve on buns, rice or potatoes.
Baked Rigatoni with Bechamel Sauce
- 1 stick unsalted butter (4 ounces)
- 1/2 cup and 2 tablespoons all-purpose flour
- 1 quart whole milk, at room temperature
- Pinch fresh nutmeg
- Sea salt and white pepper
- 1 cup grated fontina
- 1/2 pound thinly sliced prosciutto, julienned
- 1 pound dry rigatoni
- 3 tablespoons unsalted butter, diced
Preheat oven to 425 degrees F.
In a 2 quart saucepan, melt the butter over medium heat. Add the flour and whisk until smooth, about 2 minutes. Always stirring, gradually add the milk and continue to whisk until the sauce is smooth and creamy. Simmer until it is thick enough to coat the back of a spoon. This will take approximately 10 minutes. Remove from heat and stir in nutmeg, 1/2 cup fontina, prosciutto and season with salt and white pepper. Set aside.
In a large pot, bring to a boil 6 quarts of salted water. Add the rigatoni and cook for about 5 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander. Return pasta to the pot and pour in bechamel sauce. Using a wooden spoon, mix well until all the pasta is coated with the sauce.
Into a greased 13 by 9-inch baking dish, pour the pasta with cream sauce. Smooth out top and sprinkle with remaining 1/2 cup fontina. Dot the top with diced butter and bake in oven for 25 minutes or until bubbling and the top is golden brown.
Bette's Favorite Fruit Salad!
1 Quarter of a Watermelon cubed
Seedless Red Grapes, about a pound
1 pint of fresh strawberries, quartered or cut into sixths.
2 small cans of Mandarin Oranges(sections), in light syrup.
1 tub or can of Cool Whip, any flavor!
1.) Cut up the the fresh fruit to the desired sizes(listed above).
2.) Stir together.
3.) Open Mandarin Oranges, DO NOT DRAIN.
4.) Add Oranges and syrup to the fruit mixture.
5.) Let sit at least one to two hours before serving but no more than 12 hours as the fruit can get too mushy, for my tastes. Use your own descretion though!
6.) Serve with cool whip if desired!
Chicken and Dumpling Soup (like the one from Olive Garden)
1/3 cups butter
2 colves of minced garlic
1lb chicken cubes/chunks
1/2 shredded carrot
1/4 cub shredded onion
1 stick shredded celery
1/2 cup shredded spinach
2 cups whole milk
2 cups heavy cream (half&half)
3 chicken bullion cubes
17.6 oz of Gnocchi
On medium heat melt butter in soup pot, add in garlic and saute.
Add in your chicken and cook throughout.
Stir in flour and mix until flour is cooked in with chicken.
Add milk and half&half....Vedgies....Bullion cubes.
Next add in your gnocchi, it takes 3-4 minutes to cook throughout.
Mix well untill soup thickens. Cover and simmer for 10 minutes.
--Chick-Fil-A Chicken Sandwich--
3 cups peanut oil
1 cup Milk
1 cup flour
2 1/2 Tb. powdered sugar
1/2 ts. pepper
2 teas. salt
2 skinless, boneless chicken breasts, halved
4 plain hamburger buns
2 Tb. melted butter
8 dill pickle slices
Heat the peanut oil in a pressure cooker over medium heat to about 400 degrees. In a small bowl, beat the egg and stir in the milk. In a separate bowl, combine the flour, sugar, pepper, and salt.Dip each piece of chicken in milk until it is fully moistened. Roll the moistened chicken in the flour mixture until completelycoated. Drop all four chicken pieces into the hot oil and close thepressure cooker. When steam starts shooting through the pressurerelease, set the times for 3 1/2 minutes. Important: Do NOT close the steam release! While the chicken is cooking, spread a coating of melted butteron the face of each bun. When the chicken is done, remove it fromthe oil and drain or blot on paper towels. Place two pickles oneach bottom bun; add a chicken breast, then the top bun. To makea deluxe chicken sandwich, simply add two tomato slices and aleaf of lettuce. Mayonnaise or mustard also goes well on this sandwich.
6 cups shredded cabbage
1/4 cup sugar
1 cup shredded carrots
1/2 tsp. salt
1/4 tsp. pepper
1/4 - 1/2 cup milk
Mix & Chill 15 minutes. Meanwhile combine: 1/2 cup mayonnaise 1/2 tsp. celery seed 2-3 drops hot sauce 3 Tbsp. dry minced onion 1/4 - 1/2 cup buttermilk Mix well with cabbage. Chill. Allow flavors to blend for several hours before serving.
--Chick-Fil-A Chicken Nuggets--
2 Cups Chicken Breast (Boneless, Skinless, Cubed)
1 Cup Flour
1-1/2 Cups Cracker Meal
1/4 teaspoon Paprika
2 Cups Water
2 Chicken Bouillon Cubes
2-1/4 teaspoons McCormick Season-all
Place cool water in bowl, add 1/4 teaspoon season-all and dissolve bouillon cubes in mixture. Place cubed chicken in water, mix, cover and place in refrigerator for 12 hours ornext day. When ready to cook nuggets, mix flour, cracker meal, 2 teaspoons season-all and paprika in bowl. Heat oil for deepfrying. Drain chicken. Coat nuggets in flour, cracker mixtureand fry until golden. Chicken will be flavorful and juicy.
--Chick-Fil-A Chicken Salad--
2 Cups Cooked Chicken Breast
1/3 Cup Finely Diced Celery
1 hard boiled egg, minced
1/4 teaspoon Salt
1/2 teaspoon Sugar
1/4 teaspoon Freshly Ground Pepper
1/3 Cup Sweet Pickle Relish
2/3 - 1 Cup Mayonnaise
Texas Toast or Thick Cut Sandwich Bread
Boil chicken until completely cooked. Remove from water and cool meat.You can save the chicken broth, seal and refrigerate no more than a week.After chicken is cool, cut into tiny pieces. Place in a mixing bowl withall other ingredients and mix well. Butter one side of sandwich bread andgrill. Place salad in between grilled bread slices and serve.
Olive Garden Gnocchi Soup
28oz Canned italian plum tomatoes
1 Clove garlic -- minced
1/2c Mixed herbs -- chopped very fine
1/2c Olive oil
3tb White wine vinegar
3tb Lemon juice
1/4c White or red onion -- diced
3c Chicken broth
3/4ts Tabasco sauce
1t Sugar -- optional
1/2c Green bell pepper -- chopped fine
1/2c Cucumber -- peeled&chopped fine
1c Tomato -- chopped to 1/4″
1/2c Ditalini or tubetti, cooked rinsed and drained
This soup should be served cold. The vegetable and pasta solids should not be added to the base until time of serving or they may become soggy. SOUP BASE-Process tomatoes, juice, garlic and herbs. Mix in a non-aluminum bowl with olive oil, vinegar, lemon juice, salt, onion, stock, Tabasco and sugar. Place in fridge allowing 4 hours for soup base to chill and marry flavors. Prepare the veggies and chill along with the pasta. To serve: Soup bowls should be very cold. Stir the base well and ladle 6 oz of soup per bowl. Add a good tb of blended veggies and 2 tb of pasta to each bowl. Garnish with a few croutons and sprinkle the croutons with parmesan and chopped parsley. Source: The Olive Garden.
1/2 cup formula or breast milk (whole milk for babies over 12 months)
1 package of active dry yeast
1/4 cup of sugar
1/4 cup of melted sweet cream butter
1/4 teaspoon of salt
1/2 teasoon ground anise (found in the spice section of grocery store)
3 unbeaten eggs
3 cups of unbleached flour (all purpose is okay)
Scald the formula/milk. cool to lukewarm. Add yeast to milk. Allow to top rise (about 6 minutes). Add sugar, butter, anise and eggs. Stir until ingredients are well blended. Add enough flour to handle the dough. Knead until smooth, adding remaining flour as needed. Let rise in warm place for 1 hour or until doubled in size. Roll out dough to 1/2 inch thickness. Cut into strips 1 inch wide and then cut the strips to 3 inches long. Place on a buttered cookie sheet, 1 and a half inches apart. Let Rise again for 30 minutes. Bake for 20 min at 400 degrees.
for more browned Zwieback broil carefully on each side for about a minute
Finger Lickin Chicken Pork Chops
About a pound of Pork Chops
Chicken and rice soup 1-2 cans (I sometimes add extra rice to soak up some of the juices)
Cheese (over the top)
Garlic salt for taste
Salt and pepper for taste
Preheat oven at 450. Pour one can of soup in and then place pork chops on top then pour a half of a can to a can of soup over the top. Salt, pepper and garlic. Cook for about 45 minutes, add cheese and then cook another 15-20 minutes (whenever pork isn't pink)
Tangerine Buttercream Frosting
1 cup (2 sticks) of unsalted butter, room temperature
6-8 cups of powdered sugar
1/2 cup of milk
1/2 tsp tangerine extract
1. In an electric mixing bowl fitted with the paddle attachment or if you don't have an electric mixing bowl use a large bowl and an electric mixer, mix the butter until smooth and creamy (a few minutes).
2. Add 4 cups of the sugar, the milk and vanilla and on low speed mix until combined.
3.Add two more cups of sugar and on low speed mix until light and fluffy. If you need to, add the remaining two cups of powdered sugar.