Tag Archive: recipes

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.


Cheap Sheep

Yesterday was Lydia’s turn to be the sweetheart in her class.  When you’re the sweetheart, you get to be the line leader.  You get to bring snacks for the whole class.  You get to bring home Sally the snake.  (A plush classroom snake.)

So when I saw that Lydia was the sweetheart on “Mary Had a Little Lamb” day, I immediately emailed her teacher this:

So…um…on “Mary Had a Little Lamb” day, can I send lamb chops for snack?

Her response:

As long as you’re willing to pay for the therapy sessions all the kids will need once I explain what lamb chops are.

Since I wasn’t willing to shell out that kind of money, I came up with another idea.

See, I love a craft.  But do you know what’s better than a craft?  An edible craft!

Here you go:

Since I’m cheap and lazy, I bought refrigerated sugar cookie dough.

Roll it out and use a sheep-shaped cookie cutter to cut out the desired number of cookies.

LambCookie01 Bake and cool cookies.

Use a food coloring pen to draw an eye and a smile.


Put a little frosting on top of the cookie and let your kiddo spread it around.


Then add marshmellows to the top of that and…tah-dah: a cheap sheep cookie!


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: 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: 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).

Frosty Goodness

I love grapes of any shape, size or color.  Love ’em.  But I’m notorious for buying them and only eating half of the bag.  (Please tell me that some of you do that, too!)  I really like for my grapes to be firm and not smooshy, however, so when they start getting smooshy I throw them away.  But I hate to waste food.  So I wondered what woud happen if I froze some.  And low-and-behold, I pulled them out of the freezer one day and bit into a frozen grape to discover that not only was it good, it was GREAT!  Now, when that huge bag of grapes I bought start to get even a little bit smooshy(I like that word.  Can you tell?), I pop them in the freezer and the kids and I enjoy them later.

**I will say that you should only take out as many as you need.  And you must eat them fairly quickly.  Once they start to thaw, they get not only smooshy again…but slimy too. Yuck!

Here’s a look at the frosty goodness I munched on today:

And here’s what happened while I was trying to write this post.  They were supposed to be cleaning up.  Oops!


Blue Snack Day:Homemade Ice Cream Bowls and Candied Popcorn

Both of my kids were “sweethearts” at school one day this week, which meant that they were in charge of bringing snacks.  Both classes requested “blue snacks”.  And seriously?  There are no naturally occuring blue foods.  Well, blueberries seem obvious…but a) blueberries aren’t really blue…they’re more of a dark purple, IMHO and b) I’m too cheap to buy enough blueberries to satisfy 30 kids.  (Was anyone else aware that blueberries were so expensive?)  There’s also blue corn…but I doubt the kids want blue corn chips.  Just guessin’.

So…instead of delicious, healthy blueberries and blue corn chips, I decided to make trans-fat-full, high-fructose-syrup-laden homemade dough bowls(dyed blue, of course) and oh-so-(not)-healthy candied popcorn(also dyed blue).  I know…other parents love me.

So if you’d like to corrupt your children’s digestive system and make them happy at the same time, this is how you do it:  Make these homemade bowls.  (We usually use them as ice cream bowls, but I couldn’t figure out how to keep the ice cream frozen long enough for school.)  And make this delish candied popcorn.  Try ’em together, or try ’em separate.  Either way, they’re yum-yum-yummy!


Homemade Ice Cream Bowls (shown here dyed blue, but usually a nice sugar-cookie color)

You’ll need the following ingredients: 1/4 cup of shortening(yes…lard makes everything healthier, right??) 1/4 cup softened butter, 2/3 cup sugar, 1 egg, 1/2 tsp vanilla extract, 1/2 tsp salt, 1/4 tsp baking powder, 1 and 1/2 cups all-purpose flour, 1/4 cup mini semi-sweet chocolate chips(optional, not used in these photos)

Beat together shortening, butter and sugar.  Add egg and vanilla until combined.


In separate bowl, sift together salt, baking powder and flour.  Then gradually stir into the batter.

Stir in the chocolate chips(or in this case, 3 jars of blue food coloring).


Divide dough in half.  Shape each half into flat disk and wrap in plastic.


Chill in fridge for at least 2 hours.

Heat oven to 375°.  Turn two 12-count muffin tins upside down.  Cover ten of the cups with squares of aluminum foil.  Spray the foil with cooking spray and set aside.


Unwrap one disk of dough and roll dough into “Peeps” sized balls. (Hey, we just had Easter…that’s the best thing I had to compare sizes.)


Flatten balls into small disks, and place each one over a cup bottom and mold it to the muffin form.


Bake 10-12 minutes(8-10 in convectional oven), or until light brown.  Let cool 10 minutes.

Remove foil and bowls together.  Let cool a few more minutes, then peel foil out of bowl.


Fill with yummy deliciousness…today candied popcorn, tomorrow ice cream!


Candied Popcorn

I almost always make candied popcorn at Christmas(red and green, of course).  It is fairly easy to make(as long as you are paying attention and don’t burn it).


You’ll need: 1 regular size bag of popcorn(popped) minus a few handfuls for “taste testing”, 1 cup salted peanuts or cashews(optional), 1/4 cup butter, 3 TBsp light corn syrup, 1/2 cup granulated sugar, 1 package(4 serving size) any flavor Jello.

Very important: Don’t forget to taste test the popcorn before you start.  If you don’t skim a little off the top, the candy to popcorn ratio just isn’t right.  🙂

Heat oven to 300°.  Seriously.  Not 301°.  It’ll burn.  I promise.

Line a 15x10x1 pan with wax paper.

Place popcorn and nuts in a large bowl.

Heat butter and syrup in a small saucepan over LOW heat.  Stir in sugar and Jello; bring to a boil on MED heat.  Reduce heat to low and gently simer for 3-5 minutes, stirring almost constantly.  (Be very careful to not let it burn!!) It should start out kind of thick and get more fluid as it heats up.


Immediately pour syrup over popcorn, tossing well.

Evenly spread popcorn onto prepared pan (like you used to do when people actually made Rice Crispy Treats).


Bake for 10 minutes(7 minutes in convection oven).


Remove from pan and break into small pieces.


Eat it all in one sitting.  YUM!

Mouthwatering Monday: Lemonade Chicken and Green Bean Amandine


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


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


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.