Tag Archive: Mouthwatering Monday

Mouthwatering Monday: Cinnamon Roll-Ups

We’re all about some breakfast food at our house, especially the kind with lots of cream cheese and sugar.  🙂

24 slices(1 loaf minus the “butts”), crusts removed
8 oz. cream cheese, softened
1 egg yolk
1 1/4 c. granulated sugar, divided
1 TBsp cinnamon
1 stick unsalted butter

 

Cinnamon rollups

Roll the bread slices flat with a rolling pin.

Mix the cream cheese, egg and 1/4c. sugar.

Spread mixture onto flattened slices.
(One smallish spoonful on each slice.)

Mix 1 c. sugar and 1TBsp cinnamon in a shallow bowl.

Melt butter in a shallow bowl.

Dunk each roll-up in the butter, to coat.

Roll in cinnamon-sugar.

Arrange on baking sheet.

Chill overnight.
(Really 2 hours is plenty…but I usually make them the night before.)

Preheat oven to 400°F and bake for 9-12 minutes.

Serve warm.

Mouthwatering Monday: Homemade Chicken Nuggets and Fries

Ok, so tonight’s dinner might not be on the top of the healthy list, but my-oh-my is it way at the top of the deliciousness scale!!

 

MM chicken and fries

I made another must-share Taste of Home recipe:  Favorite Chicken Nuggets.  In my usual fashion, I changed the recipe just a little bit to suit my family (and my budget).  Today I found boneless, skinless chicken thighs on sale, so I did that instead of breast.

3 cups Corn Chex cereal
1/2 cup grated Parmesan cheese
1 tsp seasoned salt
1/4 tsp paprika
1/8 tsp garlic powder
3 TBsp butter, melted
1 TBsp milk
1 lb. boneless, skinless chicken breasts, cut into 1×1 inch pieces

Heat oven to 400°.  Line cookie sheet with foil.  Crush cereal.  In medium bowl, stir together the crushed cereal, cheese, seasoned salt, paprika and garlic powder.   In a small bowl, combine melted butter and milk.  Dip the chicken pieces into the butter mixture, then roll in the cereal mixture to coat evenly.  Place on cookie sheet.  Bake 6-9 minutes; turn nuggets over.  Bake 6-8 minutes longer or until coating is light golden brown and chicken is no longer pink in center.

I also hand cut potatoes and fried them up in a cast iron skillet coated in oil.  Be careful of splattering grease.  Soak up some of that grease with a paper towel.  Sprinkle seasoned salt on top, and enjoy!

Mouthwatering Monday: Apples Brown Betty

IMG_3518 Ok…I’ll give you just a moment to stop drooling before I tell you how to make it.
It really is even better than it looks.

1 large Granny Smith apple or 2-3 small ones
2 cans big and flaky cresent rolls(6 per can)
3/4 cup sugar
1ish tbsp cinnamon
1/2 cup water
1/2 cup Mountain Dew
1/2 stick butter

Cut the apple(s) into 8 slices.  Wrap crecent roll dough around 1 large apple slice or 2 smaller apple slices.  Place seam down in  baking dish.  Set aside.

In saucepan, mix sugar and cinnamon, then water, butter and Mountain Dew.  Bring to a boil.  Cool slightly.  Pour over rolls and bake at 350° for 20-30 mins, or until golden brown.  After removing from oven, spoon juices over top of the rolls.

Enjoy!

Mouthwatering Monday: Texas Stuff

texas stuffI’m from Georgia…not Texas.  But a friend of our from Texas gave me this recipe.  And it is Texas-sized awesome.

2 pounds ground beef
1 large onion, chopped
2(10oz) cans Rotel
1(1oz) package chili mix
2(15oz) cans Ranch Style beans
1 pound Velveeta, cubed (don’t judge me and my processed cheese!)
1 cup 2% milk
1 large bag of tortilla chips(we like scoops!)

In large pan, brown beef and drain. Add onion and cook.  Add tomatoes, chili mix and beans.  Simmer for 15 minutes, stirring occasionally.  Add cheese and cream and simmer for 5 minutes.

You can eat it like chili or serve it with chips.  YUM!

Mouthwatering Monday: Peach Pie

PeachPie

When I was growing up, our church used to have Family Night Supper at church on Wednesday night.  It was potluck, and it was good!  (We still have Wednesday night dinners, but they’re catered.  And it’s still pretty good!)   We also had a peach packing plant in our small town.  So peaches-canned and fresh-were always pretty easy to come by.  So for her dish, my grandmother always took peach pie.  I remember pre-heating the oven with her.  Mixing.  Pouring.  She didn’t cook often(because of her arthritis or because she didn’t like to…I don’t know??), but she could make one mean peach pie.

Here is that recipe:

  • 1 stick of butter or margarine
  • 1 cup of sugar
  • 3/4 cup of milk
  • 3/4 cup of self rising flour
  • fruit and syrup(either 1/2 can of Raggedy Ripe peaches and 1/2 the syrup
    OR 4 cups cut-up fresh peaches, 1/2 cup water and 1 cup sugar)

If you are using canned peaches, skip this first step.  Combine 1/2 cup of water and 1 cup of sugar, and mix well.  Place 4 cups of cut up fresh peaches in a saucepan and add sugar water mix.  Bring to a boil.  Simmer for 10 minutes, stirring occassionally.

Pre-heat oven to 350°.  Place butter in a square baking dish, and melt butter in the oven.

Combine sugar, milk and flour.

Pour batter over melted butter and do not stir!

Add fruit and syrup and do not stir!

Bake for 35-45 minutes in convection oven or up to 1 hour in conventional oven, until lightly brown.  Turn off oven and leave pie in to finish browning.

This recipe can be easily doubled and cooked in a 9×12 pan.

Mouthwatering Monday: Loaded Banana Bread

  • IMG_88584 ripe(read: nearly black) bananas
  • 1 cup sugar
  • 1 egg
  • 1 splash(about 1 tsp) of vanilla extract
  • 1 1/2 cup self rising flour
  • 1/2 stick butter
  • 1/4 cup chopped walnuts
  • 1/4 cup chopped pecans
  • 1/4 cup dried cranberries/craisins
  • 1/4 cup semi-sweet chocolate chips (plus some to sprinkle over top)

Mash bananas.  Add sugar, egg and vanilla and mix well.  Add flour and mix.  Add butter, nuts, craisins and chocolate chips, and mix.  Pour into a greased loaf pan.  Bake at 350°F for 45 – 60 minutes, using toothpick to test doneness.

Mouthwatering Monday: Greek Spaghetti

greek spaghettiThis is yet another Taste of Home recipe changed a bit to suit my family’s taste buds.  The original is here.

Prep: 20-30 minutes
Cooking time: 20-30 minutes
Serves 10

Ingredients:

  • 1box spaghetti (I like Barilla Plus.)
  • 4 cups cubed chicken breast, sprinkled with lemon-pepper seasoning and cooked
  • 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
  • 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
  • 3/4 cup reduced-fat mayonnaise
  • 3/4 cup reduced-fat sour cream
  • 1/2 teaspoon salt-free lemon-pepper seasoning
  • 3 tablespoons all-purpose flour
  • 1-1/3 cups milk
  • 1 teaspoon chicken bouillon granules
  • 2 cups shredded part-skim mozzarella cheese
  • 1/2 cup soft bread crumbs
  • 1/4 cup grated Parmesan cheese

Cook spaghetting according to package.  While it is boiling, mix together cooked chicken, spinach, cream of chicken soup, mayo, sour cream and lemon-pepper seasoning.  After spaghetti is finish cooking, drain and return to large pot.  Add chicken mixture and mix well.

In a small saucepan, wisk together milk and flour.  Add bouillon.  Bring to a boil over medium heat, and stir for 2 minutes or until thickened.  Pour over spaghetti mixture and mix well.

Place spaghetti mixture in 13×9 baking dish.  Top with mozzerella, bread crumbs and parmesan.

Bake, uncovered, at 350ºF for 20-30 minutes, or until heated through.

Mouthwatering Monday: Chicken Cordon Bleu

ck cordon bleu

4 (4oz) pieces of boneless, skinless chicken breasts
(I like to use the individually wrapped Perdue Perfect Portion chicken breasts so that you can pound it flat without making any mess!)

3 oz. deli sliced ham

3 oz. swiss cheese

1/4 cup all purpose flour

1/4 cup honey mustard

1/2 cup Italian seasoned bread crumbs

Preheat oven to 400°F.  Pound chicken to 1/4″ thickness.  Arrange a few slices of ham and 1 slice of cheese in center of chicken.  Roll into a pinwheel.  Secure ends with toothpicks.  Coat chicken in flour.  Roll in honey mustard, and then in bread crumbs.  Bake for 30 minutes(convection) to 40 minutes(conventional), or until no longer pink.

Served here with green beans and shell peas, mashed potatoes and broccoli seasoned with lemon juice, butter and Adobo and steamed in a Ziplock Zip’nSteam bag(free sample bag here).

Mouthwatering Monday: Lemonade Chicken and Green Bean Amandine

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For a few weeks now I’ve had a recipe I wanted to try: Lemonade Chicken.  But it’s a slow cooker recipe, and I would always forget to start it ahead of time!  So..today I decided that I could change a few things and do it in the oven.

  • 6 boneless skinless chicken breast halves (4 ounces each)
  • 3/4 cup lemonade concentrate, thawed
  • 3 tablespoons ketchup
  • 2 tablespoons brown sugar
  • 1 tablespoon cider vinegar
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water

Directions:

Place chicken in  9×13 baking dish.  Combine the lemonade, ketchup, brown sugar and vinegar; pour over chicken. Cover and cook @350 for about 50 minutes or until a meat thermometer reads 170°.
Remove chicken and keep warm. For lemonade sauce, combine cornstarch and water until smooth; stir into cooking juices. Cook sauce in oven  for 20 minutes or until thickened.  Serve chicken over rice and top with lemonade sauce.
Yield: 6 servings.

To go with it, I made yet another Taste of Home recipe: Green Beans Amandine.

  • 1 pound fresh green beans, cut into 2-inch pieces
  • 1/2 cup water
  • 1/4 cup slivered almonds
  • 2 tablespoons butter
  • 1 teaspoon lemon juice
  • 1/4 teaspoon seasoned salt

Directions:

Place beans in a large saucepan and cover with water. Bring to a boil. Cover and cook for 10-15 minutes or until crisp-tender; drain and set aside.
In a large skillet, cook almonds in butter over low heat. Stir in lemon juice and seasoned salt if desired. Add beans and heat through. Yield: 6 servings.

Mouthwatering Monday: Breakfast Lasagna

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**This is an adaptation of a Taste of Home recipe.  You all know how much I love Taste of Home!**

1 pound of bacon, cooked and chopped
1/3 cup all purpose flour
1 tsp salt and pepper
4 cups milk
1/2 box lasagna noodles
12 hard-boiled eggs, sliced
2 cups(8oz) shredded swiss cheese
5 slices meunster cheese
1 cup grated parmesan cheese

Combine flour, salt and pepper in saucepan until blended.  Gradually stir in milk.   Bring to a boil.  Cook and stir for 2 minutes, and then remove from heat. (You could skip this step by buying white gravy mix or white gravy in a jar, if you wanted.)

Spread a thin layer of gravy in bottom of 9×13 baking dish.  Layer noodles, a third of the eggs and bacon, swiss cheese and gravy.  Repeat layers twice.

Cover entire top with sliced muenster, and then sprinkle parmesan cheese on top of that.

Bake, uncovered, at 350º for 35 minutes or until bubbly.

Enjoy and forget about calories!