Monkey Bread Muffin Cups

from Stephanie's Kitchen

2 tubes of biscuit dough (Pillsbury or other) (20 biscuits in total) (see note below)

1/2 cup sugar

1 teaspoon cinnamon

6 tablespoons butter

1/3 cup brown sugar

1. Spray a jumbo muffin tin with non-stick spray. Preheat oven to 350℉. Cut each biscuit into 4ths. So in total you should have 80 little pieces of dough.

2. In a bowl, combine the sugar and cinnamon. Dip each piece of dough into the cinnamon-sugar mixture until totally covered. Divide evenly between the 6 cups. (about 13-14 in each cup)

3. In a saucepan boil the butter and brown sugar. Spoon about a tablespoon of the brown sugar-butter mixture over each muffin cup.

4. Bake for about 20-25 minutes or until baked through. Best when hot out of the oven.

5. Makes 6 jumbo muffins.

Note: I made these using left over dough from making scones. It took about ¼ of the recipe. Click here for scone dough recipe. After letting the dough rest for the 10-20 minutes, I rolled it out for scones. I cut the dough in smaller squares then dipped the squares in cinnamon-sugar and divided between the muffin cups. I let them raise for about 30 minutes. Then I poured on the brown sugar-butter mixture over them and baked.

Caramel Popcorn

1 -1/4 cup to 1 -1/2 cups unpopped popcorn, popped
2 cups brown sugar
2 sticks butter or margarine (1 cup)
1- 3/4 cup light corn syrup
1 (14 oz.) can sweetened condensed milk


1. Put popped popcorn in a large bowl with old maids removed. Set aside.

2. In a heavy saucepan add brown sugar, butter, and light corn syrup. Bring to a boil on medium heat and boil for 3 minutes, stirring constantly. Remove from heat.

3. Add sweetened condensed milk, stir until incorporated. Put back on the heat.

4. Bring to a boil and boil for 3 more minutes, stirring constantly.

5. Pour over popcorn. Stir until all popcorn is coated.

This popcorn stays soft

Caramel Chocolate Shortbread Cookies-(A.K.A. Twix)

from Colleen's Recipes

COOKIE BASE:

2/3 cup cold butter

1- 1/3 cups all purpose flour

heaping 1/3 cup brown sugar

CARAMEL FILLING:

¾ cup butter

heaping ½ cup brown sugar

3 TBS. light corn syrup

1 (14 oz.) can sweetened condensed milk (not evaporated)

CHOCOLATE LAYER:

12 oz. favorite flavor chocolate (I used milk chocolate chips)

1 TBS. butter

1. Put all the of cookie ingredients into the food processor and pulse until it just starts to bind together. It won't go completely together, but if you watch it while you pulse, you will see the consistency change and small "clumps" appear. (I used a pastry cutter instead of food processor).

2. Press this mixture into a lightly greased 9x13 inch baking dish. Bake in preheated 350℉ oven for 17-25 minutes or until edges are light golden. (Mine took about 18 minutes)

3. While the crust is baking, make the caramel filling:

4. In a heavy bottomed saucepan, mix all of the caramel ingredients. Heat (and stir constantly) on medium high heat until it just comes to a boil. At first, the melted butter will sort of float on top, but as it cooks (and you stir) it will incorporate. Reduce heat and simmer for 6-8 minutes, stirring constantly. (I reduce to medium then to low by the end.) Pour over pre-baked cookie base.

5. Refrigerate until caramel layer is cold and firm to the touch. (about 1 ½ to 2 hours)

6. Melt chocolate and butter together. Stir until smooth and pourable (I melted mine in the microwave for 60 seconds stirring after 30). Spread over cooled caramel and return to the fridge to let the chocolate set or speed set in the freezer.

7. Cut into small squares and serve. (They are easier to cut if you get them out of the fridge and let them sit awhile; they don't need to be stored in refrigerator).

Mom's Sloppy Joes

2 lbs. hamburger
1 onion diced small, (I use dehydrated sometimes)
1/2 cup ketchup
1 can (10-3/4 oz) Chicken Gumbo Soup (Campbell's)
2 TBS vinegar
1 TBS brown sugar
2 TBS Worcestershire sauce
1 (6 oz.) can tomato paste
2 tsp. prepared mustard
salt and pepper to taste

1. Brown hamburger and onion together. Drain grease.

2. Add the rest of the ingredients and simmer together.

3. Serve on hamburger buns.

Dorenda's Whole Wheat Waffles

from Gina F.

1 cup wheat kernels (unprocessed from your food storage!)

1 cup milk

Put wheat and milk in blender and blend until completely smooth. This takes 10 minutes or more. The mixture needs to be smooth. If it gets too thick for your blender, add 1 or both of eggs from the following list of ingredients, but not any of the liquids. After mixture is very smooth, add:

2 eggs (if you haven’t already)

¼ cup oil

½ tsp. salt

½ - 1 cup milk (add a little at a time until your mixture is the consistency of waffle batter)

Mix in blender again until all ingredients are combined. Then add:

3 tsp. baking power, and just blend for 5 seconds – very quickly. Make sure you add this ingredient last. Batter will “poof” a bit when you add this.

Cook each waffle for about 4 minutes on a hot waffle iron sprayed with non-stick spray.

Serve with fruit and whipped cream or syrup

Cheddar Biscuits

From the Recipe Shoebox

CHEDDAR BISCUITS:

1-3/4 cups all-purpose flour

1 TBS PLUS 2 tsp. baking powder

2-1/2 tsp. sugar

1/4 tsp. salt

3 TBS. shortening

4 TBS. cold unsalted butter, cut into 1/2-inch pieces

6 oz. grated cheddar cheese (about 1-1/4 cups) (I used sharp cheddar)

3/4 cup milk (I used skim)

GARLIC BUTTER:

3 TBS. unsalted butter

1 clove garlic, smashed

1 tsp. fresh parsley (I used dried)

1. Position oven rack in the upper third of the oven and preheat to 425℉. Lightly mist a large baking sheet with cooking spray.

2. Pulse the flour, baking powder, sugar, and salt in a food processor. Add the shortening and pulse until combined. Add the butter; pulse 4 or 5 times, or until the butter is in pea-size pieces. Add the cheese and pulse 2 or 3 times.

3. Pour in the milk and pulse just until the mixture is moistened and forms a shaggy dough. Turn out onto a clean surface and knead just until the dough comes together. Do NOT overwork the dough or the biscuits will be tough.

4. Drop the dough onto the baking sheet in scant 1/4-cup portions, 2 inches apart and bake until golden, 10-15 minutes. (Mine took 10.)

5. Meanwhile, make the garlic butter by melting the butter with the garlic in small saucepan over medium heat; cook for 1 minute. Remove from the heat and stir in parsley. Brush the biscuits with the garlic butter and serve warm.

Makes 12 biscuits.

Note: I used a pastry cutter instead of a food processor and it worked well. I also used salted butter and left out the ¼ tsp. salt.

Caramel Chocolate Squares

48 caramels, unwrapped (14 oz. pkg)
1/3 cup milk (I used evaporated)
1-1/2 cup flour
1-1/2 cup oatmeal
1/2 tsp. salt
3/4 tsp. baking soda
1 cup brown sugar
1 cup butter, melted
1 cup chocolate chips (I use milk)

1. Melt the caramels with the milk. Set aside. (I do it in the microwave, but don't overcook.)

2. Mix flour, oatmeal, salt, baking soda, and brown sugar together. Add butter.

3. Press half the oatmeal mixture in a 9x13 inch pan. Bake at 350℉ for about 8 minutes.

4. Remove from oven and sprinkle chocolate chips on top. Then drizzle caramel evenly over top. Then sprinkle the rest of the oatmeal mixture on top.

5. Bake for 15 more minutes. Cool then cut in bars.

Soft and Yummy Breadsticks

1/2 cup warm water
2 TBS yeast
3 TBS sugar
1 TBS salt
1/3 cup canola oil (or vegetable)
2 cups very hot tap water
6 cups flour
1/4 cup butter
garlic salt
parmesan cheese (I usually use the 100% grated kind)

1. Whisk yeast and sugar in 1/2 cup warm water. Set aside.

2. In large bowl; mix salt, oil, and 2 cups very hot tap water. Stir until salt looks dissolved. Add 3 cups flour. Mix well.

3. Add yeast mixture and mix.

4. Stir in remaining 3 cups flour. When flour is all stirred in well, cover and let dough raise for 50 minutes.

5. After dough has risen, punch dough down. Turn oven to 400℉. While oven is warming up, put a cookie sheet with the butter on it in the oven. Leave it in until the butter melts. Then pull pan out.

6. Take desired amount of dough and flatten and lengthen then give it a twist to make it look like a bread stick. Roll it in the melted butter on pan and place on pan. Repeat with all dough. Depending on how big you make them you should make about 16-20 breadsticks.

7. When all breadsticks are on the pan sprinkle lightly with garlic salt. Then liberally sprinkle with parmesan cheese. Bake for about 15 minutes or until breadsticks are lightly browned.

Note: You can sprinkle with salad supreme seasoning or whatever else you choose.

Taco Soup

1 lb. ground beef
1/2 of an onion, diced small (or use chopped dehydrated)
2 cans (14.5 oz) stewed tomatoes
1 can (8 oz) tomato sauce
1 can (15 oz.) corn, drained
1 pkg. taco seasoning (I sometimes add 1.5 packages)
1 can (15 oz.) kidney beans, drained

1. Brown the hamburger and onion together until cooked through.

2. Add tomatoes, tomato sauce, corn, beans, and taco seasoning.

3. Warm through.

4. Serve with crushed tortilla chips, cheese, and sour cream.

After Church Mashed Potatoes

potatoes, as many as you need (I usually do 1 per person)
water

1. Peel and wash potatoes. Cut them in chunks.

2. Put potatoes in pot and cover with water.

3. Bring to a boil. Boil for a couple of minutes. Cover tightly and turn off burner. Don't remove pan from burner and don't lift the lid.

4. When you get home from church, work or whatever (2 or more hours later) turn burner back on just to warm the potatoes. Drain water.

5. Mash potatoes as you normally do with milk, sour cream etc.

Note: It is very important that you don't lift the lid until you are ready to mash the potatoes. You don't want any of the heat to leave the pan so the potatoes can continue to cook when burner is still warm but off.

The Best Banana Bread

from Tricia T.

2 cups flour
3/4 cup sugar
3/4 tsp. baking soda
1/2 tsp. salt
1-1/4 cup. toasted walnuts, chopped coarse (optional)
4 very ripe bananas, mashed well (about 1-1/2 cups)
1/4 cup plain yogurt (I use vanilla)
2 large eggs, beaten lightly
6 TBS. butter, melted and cooled
1 tsp. vanilla

1. Combine flour, sugar, baking soda, salt, and walnuts in a large bowl and set aside.

2. Mix mashed bananas, yogurt, eggs, butter, and vanilla with wooden spoon in medium bowl.

3. Lightly fold banana mixture into dry ingredients with rubber spatula until just combined and batter looks thick and chunky.

4. Scrape batter into greased 9x5x3 inch loaf pan.

5. Bake at 350℉ until loaf is golden brown and toothpick inserted in center comes out clean, about 55 minutes. Cool in pan for 5 minutes, then transfer to wire rack. Serve warm or at room temperature.

Note: I have made this in a stand mixer and it turned out good.