Monkey Bread

INGREDIENTS
4 tubes refrigerator biscuits
1-1/3 cups sugar, divided
2 teaspoons cinnamon, divided
1 stick margarine or butter
1 teaspoon vanilla


DIRECTIONS
Pre-heat oven to 350 degrees. In a large bowl, mix together 2/3 cup of sugar and 1 teaspoon of cinnamon. Cut each biscuit into 3 pieces. Place biscuit pieces in the cinnamon sugar mixture to lightly coat. Place coated biscuit pieces into a greased 12-inch bundt pan.

In a small saucepan, stir together the remaining sugar, margarine, cinnamon, and vanilla. Heat on the stove until it reaches a boil. Pour over the biscuit pieces and bake for 40 minutes. When done, turn the monkey bread onto a plate and serve warm.


NOTES
The preparation steps for this recipe are easy enough for children. Older children can cut the biscuits while the younger ones coat the pieces in cinnamon sugar and place them in the pan. An adult can use the stove to make the topping that will be poured over the top of the biscuits before baking.

Carrot-Pineapple Salad

Ready for chilling in the refrigerator

INGREDIENTS
1 envelope unflavored gelatin
1/2 cup reserved pineapple juice
1/3 cup sugar
1/4 teaspoon salt
1 cup boiling water
1/4 cup lemon juice
1/2 cup chopped pecans
8-ounce can crushed pineapple, well drained, reserving juice
2 carrots, coarsely grated

DIRECTIONS
In a large bowl, sprinkle gelatin over reserved pineapple juice and let stand 2-3 minutes. Then pour sugar and salt on top of gelatin. Pour boiling water over all and stir utnil sugar and gelatin are dissloved. Add lemon juice and stir to blend. Add pecans, pineapple, and grated carrot. Pour into an 8-inch square glass baking dish. Cover and chill 4 hours until firm. Cut into squares. Serve topped with a bit of mayonnaise, if desired. Makes 9 servings

Slow Cooker Chicken and Dumplings

INGREDIENTS
4 skinless boneless chicken breast halves
2 tablespoons butter
2 (10.75 ounce) cans cream of chicken soup
1 onion, finely diced
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

DIRECTIONS
Place the chicken, butter, soup and onion in a slow cooker and fill with enough water to cover. Cover and cook for 5 to 6 hours on HIGH. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.


*Note from Ranae - If using pre-cooked chicken, cook time would not need to be as long or even on HIGH. It would need to be turned to HIGH to cook the biscuits in the last 30 minutes or so. I have used chicken broth instead of water. I also use homemade biscuit dough cut into pieces. Vegetables add more nutrition to the meal and turns it into a one-pot meal.

Shrimp Toss

INGREDIENTS:

1 pound spaghetti

1 pound uncooked shrimp, peeled and deveined

6 - 8 tablespoons butter

2 garlic cloves, minced

8 ounces mushrooms, sliced

5 tablespoons sour cream

1 cup Parmesan or Romano cheese, grated

Salt and Pepper

DIRECTIONS:

Cook spaghetti according to package directions. Saute mushrooms, garlic and shrimp in butter 5-8 minutes until shrimp are pink. Stir in sour cream and cheese. Season with salt and pepper to taste. Mix until blended and pour over hot pasta.

Beef Stew Bread Bowl

Recipe and picture taken from Pillsbury.com

INGREDIENTS
1 lb. lean boneless top sirloin steak, 3/4-inch thick
1 teaspoon oil
3/4 teaspoon garlic salt
1/4 teaspoon pepper
1 (5/8-oz.) pkg. brown gravy mix
1 1/3 cups water
1 (15-oz.) can whole potatoes, drained, quartered
1 (9-oz.) pkg. frozen baby cut carrots, thawed, drained
1 1/2 cups Green Giant® Valley Fresh Steamers™ frozen sweet peas, thawed, drained
1 cup canned whole onions, drained
1 (16.3-oz.) can Pillsbury® Grands!® Refrigerated Buttermilk Biscuits


DIRECTIONS
1. Heat oven to 350°F. Grease eight (10-oz.) custard cups or large muffin cups.

2. Trim fat from steak. Cut steak lengthwise into 2 to 3 strips and then crosswise into 1/2-inch thick slices.

3. Heat oil in large skillet over medium-high heat until hot. Add beef; cook and stir until browned. Add garlic salt, pepper, gravy mix and water. Bring to a boil, stirring constantly. Add potatoes, carrots, peas and onions; mix well. Simmer 5 minutes. Set aside.

4. Separate dough into 8 biscuits. Press each biscuit to form 5 1/2-inch round. Place each biscuit round into greased custard cup; firmly press in bottom and up sides, forming 1/4-inch rim. Spoon about 3/4 cup beef mixture into each cup.

5. Bake at 350°F. for 14 minutes. Cover with foil. Bake an additional 8 minutes or until biscuits are golden brown and beef mixture is thoroughly heated.

Carrot Coins

Taken from Disney's Family Cookbook

3 to 4 carrots
1/2 cup water
2 tablespoons brown sugar
1 tablespoon butter
1 teaspoon cider vinegar
salt and pepper to taste

Peel and slice the carrots into thin rounds or coins. Place them in a medium-size frying pan with the water. Cover and coo over medium-high heat for 6-7 minutes, or until the water has nearly evaporated and the carrots are soft. Uncover and add the sugar, butter and cider vinegar. Turn up the heat and saute, stirring for 2-3 minutes. A copper-colored glaze will form over the carrots. Season with salt and pepper and serve. Serves 3 to 5.

Spanish Rice

Cooking method: Stove
Makes: 3 cups or 6 1/2-cup servings

3 Tablespoons oil
1 1/2 cups uncooked rice
1/2 onion, chopped
3 cups water
1/2 can (5-ounce) tomato sauce
2 chicken bouillon cubes
Garlic powder (to taste)

In a skillet, brown rice and onion in heated oil. Add water, tomato sauce, chicken bouillon and garlic powder. Stir until mixed and bring to a boil. Reduce heat; cover and simmer 15-20 minutes until water is absorbed.