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.

Baked Potato Soup

Taken from 30 Day Gourmet Website

4 large baking potatoes, baked
10 tablespoons butter
2/3 cups flour
6 cups milk
1-1/2 cups shredded cheddar cheese
1-1/4 teaspoons salt
1/2 teaspoon pepper
8 slices bacon, cooked and crumbled
8 ounces sour cream

Cut baked potatoes in half length-wise. Use a spoon to scoop out the pulp into a large bowl. Set aside. (The leftover skins can be used to make potato skins or just discarded.)

Melt butter in a large sauce pan over low heat. Add the flour, stirring until smooth. Cook for about a minute, stirring constantly. Turn up the heat to medium and continue stirring while slowly adding the milk. Continue to stir until mixture is think and bubbly. Add the cheddar cheese, salt, pepper and bacon. Mash the potato pulp with a hand-held potato masher, fork or mixer to get rid of the large chunks. Add the potato pulp to the pan, stirring to mix. When it is heated through, add the sour cream and stir to mix well. Serve with toppings of additional shredded cheddar cheese and sliced green onions, if desired. Serves 8

Corn Bread

Recipe taken from Disney's Family Cookbook

1 cup all-purpose flour
1 cup cornmeal
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 cup brown sugar
1/2 cup milk
1/2 cup plain yogurt
1 egg, lightly beaten
1/4 cup butter, melted

Preheat the oven to 425 and grease an 8-inch square baking pan. In a large bowl, mix the flour, cornmeal, baking powder, baking soda, and brown sugar. In a separate bowl, whisk the milk, yogurt, egg, and melted butter together. Gradually add this mixture to the dry ingredients and stir until just combined. Pour into the prepared pan and bake for 15 to 20 minutes. Serves 6-8

Apple Barbeque Sauce

Prep Time: 10 Min
Cook Time: 20 Min
Yield: 3 1/2 cups

Ingredients
1 cup applesauce
1/2 cup ketchup
2 cups unpacked brown sugar
6 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon ground cinnamon

Directions
In a saucepan over medium heat, mix applesauce, ketchup, brown sugar, lemon juice, salt, pepper, paprika, garlic powder, and cinnamon. Bring mixture to a boil. Remove from heat, and cool completely. Use to baste the meat of your choice.

Meatball Sub Casserole

Cooking method: Oven
Preparation time: 15 minutes
Cooking time: 45 minutes
Serves: 6-8

1/3 cup chopped green onions
1/4 cup seasoned bread crumbs
3 tablespoons grated Parmesan cheese
1 pound ground beef
1 loaf (1 pound) Italian bread, cut into 1-inch slices
1 package (8 ounces) cream cheese, softened
1/2 cup mayonnaise
1 teaspoon italian seasoning
1/4 teaspoon pepper
2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
1 jar (28 ounces) spaghetti sauce
1 cup water
2 garlic cloves, minced

In a bowl, combine onions, crumbs and Parmesan cheese. Add beef and mix well. Shape into 1-in. balls; place on a greased rack in a shallow baking pan. Bake at 400° for 15-20 minutes or until no longer pink. Meanwhile, arrange bread in a single layer in an ungreased 13-in. x 9-in. x 2-in. baking dish (all of the bread might not be used). Combine cream cheese, mayonnaise, Italian seasoning and pepper; spread over the bread. Sprinkle with 1/2 cup mozzarella. Combine sauce, water and garlic; add meatballs. Pour over cheese mixture; sprinkle with remaining mozzarella. Bake, uncovered, at 350° for 30 minutes or until heated through.

Broccoli Beef

Cooking method: Stovetop
Preparation time: 15 minutes
Cooking time: 15 minutes
Serves: 4

1/4 cup all-purpose flour
1 (10.5 ounce) can beef broth
2 tablespoons white sugar
2 tablespoons soy sauce
1 pound boneless round steak, cut into bite size pieces
1/4 teaspoon chopped fresh ginger root
1 clove garlic, minced
4 cups chopped fresh broccoli

In a small bowl, combine flour, broth, sugar, and soy sauce. Stir until sugar and flour are dissolved. In a large skillet or wok over high heat, cook and stir beef 2 to 4 minutes, or until browned. Stir in broth mixture, ginger, garlic, and broccoli. Bring to a boil, then reduce heat. Simmer 5 to 10 minutes, or until sauce thickens.

7-UP Pound Cake

2 sticks of margarine
1/2 cup vegetable shortening
3 cups sugar
5 eggs
1 teaspoon lemon extract
3 cups all-purpose flour
7-ounces 7-UP (or other lemon-lime soda)

Pre-heat oven to 300 degrees. Grease and flour tube or bundt cake pan. Cream margarine and shortening with sugar; add eggs one at a time, beating well after each addition. Add lemon extract. Add flour and 7-UP alternately, beating after each addition. Pour into prepared pan. Bake for 1-1/2 hours or until cake tests done.

Soda Bread

3 cups all-purpose flour
3-3/4 teaspoons baking powder
1/8 teaspoon salt
3 tablespoons white sugar
12-ounces lemon-lime soda

In a large bowl, mix together dry ingredients. Add soda and continue to mix, first using a wooden spoon then your hands. The batter wil be sticky. Pour into a greased 9x5-inch loaf pan.

Bake at 350 degrees 50 to 60 minutes. The top will be crunchy, and the insides soft.

Chunky Chicken Soup

Recipe and picture taken from December 2008 Simple & Delicious

SERVINGS: 5
METHOD: Stovetop - One-Dish
TIME: Prep: 20 min. Cook: 20 min.

Ingredients:
3/4 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
1/2 cup chopped onion
1-1/2 teaspoons minced garlic
2 teaspoons olive oil
2 tablespoons all-purpose flour
2 cans (14-1/2 ounces each) vegetable broth
2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
1-1/2 cups frozen mixed vegetables, thawed
1 cup frozen chopped broccoli, thawed
1 can (4 ounces) chopped green chilies
3/4 teaspoon Italian seasoning
1/2 teaspoon ground cumin
1/4 teaspoon pepper
1/2 cup shredded part-skim mozzarella cheese

Directions: In a Dutch oven, saute the chicken, onion and garlic in oil until chicken juices run clear. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes.

Reduce heat; stir in the beans, vegetables and seasonings. Cook, stirring occasionally, for 8-10 minutes or until vegetables are tender. Garnish with cheese. Yield: 7 cups.


Nutrition Facts
One serving: 1-1/3 cups with 1-1/2 tablespoons cheese
Calories: 332
Fat: 6 g
Saturated Fat: 2 g
Cholesterol: 44 mg
Sodium: 1387 mg
Carbohydrate: 41 g
Fiber: 12 g
Protein: 28 g

Lazy Day Lasagna

Recipe taken from The Freezer Cooking Manual by 30 Day Gourmet

Ingredients:
12 ounces cottage cheese
2 cups mozzarella cheese, shredded
2 eggs
1/3 cup chopped parsley (reduce amount if using dried)
1 teaspoon onion powder
1/2 teaspoon dried basil
1/8 teaspoon black pepper
32 ounces spaghetti sauce
3/4 cup ground beef, cooked
9 lasagna noodles, uncooked
3/4 cup water (for firmer pasta decrease to 1/2 cup)

Directions:
In a large bowl, mix cottage cheese, mozzarella cheese, eggs, parsley, onion powder, basil and pepper until well blended. Set aside. In a medium bowl, mix together and cooked ground beef. In a 9x13-inch glass baking dish, spread 3/4 cup meat sauce on the bottom. Layer 3 uncooked noodles on top of the meat sauce. next spread 1/2 of the cheese mixture and 1-1/2 cups meat sauce. Layer 3 more uncooked noodles on top of meat sauce. Spread with remaining cheese mixture. Top with remaining 3 noodles and remaining meat sauce. Pour water around the outside edges.

To freeze, place dish in a 2-gallon freezer bag. If you want to wrap it in foil, cover the top of the lasagna with wax paper or plastic wrap and then foil. The acid in the tomato sauce will leave small holes in the foil. Label, seal and freeze.

To serve, bake thawed lasagna covered at 375 degrees for 45 minutes. uncover and bake additional 15 minutes. Let stand 10 minutes. Serve with grated Parmesan cheese, if desired. If cooking from a frozen state, add 30 minutes to the total baking time.

Nutritional Facts:
A meatless sauce was used for the nutritional analysis.
Per Serving: 233 Calories; 10g Fat (37.3% calories from fat); 15g protein, 12g Carbohydrate; 2g Dietary Fiber; 85mg Cholesterol; 554mg Sodium
Exchanges: 1-1/2 Grain (Starch); 1-1/2 Lean Meat; 1 Fat

Granola

Cooking method: Oven
Preparation time: 15 minutes
Cooking time: 10 minutes

3/4 cup brown sugar
1/3 cup oil
1/3 cup honey
5 cups oats
1/2 cups raisins
1/2 cup dry milk
3/4 teaspoon cinnamon
pinch of salt

Mix brown sugar, oil and honey in a medium saucepan until sugar is dissolved. Combine dry ingredients except rasisins in large greased cake pan. Pour sugar mixture over dry ingredients; mix well. Bake a 375 degrees for 10 minutes. Let cool in pan. Add raisins. Store in an air-tight container.

Notes: I like to add chopped dried apple, sliced almonds, sunflower seeds, sesame seeds, wheat flakes and whatever else might suit my fancy at the time.

Jiffy Jambalaya

Both recipe and picture were taken from Simple & Delicious magazine

Prep/Total Time: 30 minutes
Cooking Method: Stovetop
Serves: 4

Ingredients:
1 package (8 ounces) red beans and rice mix
1/2 pound smoked sausage, sliced
1/2 cup chopped onion
1 tablespoon olive oil
1/2 pound cooked medium shrimp, peeled and deveined
1 can (14-1/2 ounces) diced tomatoes, drained
1 teaspoon brown sugar
1/4 teaspoon Louisiana-style hot sauce, optional

Directions: Cook red beans and rice mix according to package directions. Meanwhile, in a large skillet, saute sausage and onion in oil until onion is tender. Add the shrimp, tomatoes, brown sugar and hot sauce if desired. Cook for 3-4 minutes or until heated through. Stir in rice mixture. Yield: 4 servings.

Sausage Cabbage Supper

Taken from Taste of Home magazine

Time: Prep: 10 min. Cook: 40 min
Method: Stovetop
Serves: 12

Ingredients:
2 pounds smoked sausage, halved and cut into 3/4-inch slices
1 large onion, cut into eighths
1 medium head cabbage, chopped
1/2 cup water
1 pound carrots, cut into 1/2-inch slices
5 medium potatoes, peeled and cut into 3/4-inch cubes

Directions: In a Dutch oven or soup kettle, cook sausage and onion over medium heat until sausage is lightly browned and onion is tender; drain. Add the cabbage and water. Cover and cook on low for 10 minutes. Stir in the carrots and potatoes. Cover and cook for 25-30 minutes or until the vegetables are tender. Yield: 12 servings.

Chicken Zuchinni Casserole

Ingredients:
1 (6 ounce) package stuffing mix
3/4 cup butter, melted
3 cups diced zucchini
2 cups cubed cooked chicken breast
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
1 medium carrot, shredded
1/2 cup chopped onion
1/2 cup sour cream

Directions:
In a large bowl, combine stuffing mix and butter. Set aside 1/2 cup for topping. Add the zucchini, chicken, soup, carrot, onion and sour cream to the remaining stuffing mixture. Transfer to a greased 2-qt. baking dish. Sprinkle with reserved stuffing mixture. Bake, uncovered, at 350 degrees F for 40-45 minutes or until golden brown and bubbly.