Wednesday, February 8, 2017

Pull Apart Breakfast Biscuits


If you have a sweet tooth at breakfast, this Pull Apart Breakfast will work to satisfy it!  We often do a similar dish in our dutch ovens when we're camping but this is easy to throw together at home as well.

It helps to have a bundt pan but you could easily cut the recipe in half and use a bread pan or casserole dish.  You may just have to extend the cooking time a little so the center gets done.  

I haven't tried it yet, but one of these times I'm going to add a sprinkle of cinnamon in these layers. 


Pull Apart Breakfast Biscuits

 2 rolls Grande refrigerator biscuits (in the dairy section)
1 can whipped topping (real cream preferably)
1/2 C. chopped walnuts
1 1/2 C. brown sugar
1 cube of butter sliced into 12-16 pieces

Grease a large bundt pan.  In the bottom set half of the pieces of butter, sprinkle with 1/2 C. of the brown sugar and 1/4 C. of the walnuts.  Spray a small layer of whipped topping across the sugar layer.  

Cut biscuits in 4ths.  Set 1 can of biscuit pieces into the whipped cream layer.

Layer 1/2 C. brown sugar and 1/4 C. nuts over biscuits and cover with a small layer of whipped cream.

Set second can of biscuits into the whipped cream.  Layer last 1/2 C. brown sugar and the rest of the butter pats over the biscuits.  Top with whipped cream.

Bake at 350 degrees for 25-30 minutes or until done.   You can check doneness by lifting one piece of biscuit from the middle out gently to see if it's still doughy.

Remove from oven.   Loosen edges with a knife and turn onto a large platter while still hot.  Serve warm.






Joy's Notes:   My pan is so full that sometimes it drips over while baking.  Putting a cookie sheet on the rack below to help catch drips is helpful OR cut the recipe in half and only use one can of biscuits.   




Monday, January 30, 2017

Chunky Black Bean Salsa




Chunky Black Bean Salsa is so fresh and light, if I close my eyes I can almost imagine it's summer.  After this long, cold, winter, I could use some summer - even if it's imagined!

The Super Bowl is coming up and this salsa will be part of our festivities.  We always have Super Nacho's (you can find the recipe HERE) but Chunky Black Bean Salsa will be a fun addition for those who want a little bit lighter snacking.

 Mix this up the day before or an hour ahead and then chill until ready to enjoy!

Chunky Black Bean Salsa

1 can black beans, drained and rinsed
1/2 C. onion, diced
1 1/2 C. tomato, diced
1/2 green pepper, diced
1/2 C. corn (canned and drained, or frozen and thawed)
1/4 C. chopped cilantro
1/2 jalapeno pepper, minced  (more or less as desired!)
1 tsp. salt
1 lime

Mix all of the vegetables and beans together and then sprinkle the salt over the top.  Add cilantro and salt.  Squeeze lime over all and toss until well mixed.  Chill.

Serve with tortilla chips or Frito's Scoops.

Thursday, January 26, 2017

Tamale Pie


Tamale pie is a great recipe to stretch meat and fill hungry tummies.  It is simple to make and uses ingredients I usually  have on hand.  When I had several teenagers at home I made this casserole quite a bit.

If you like your meals a bit spicier, you might enjoy some green chili's in the filling or mixed into the cornbread topping!




Tamale Pie

Filling:

1 lb hamburger (I prefer 90/10)
1 medium onion, diced
1/2 tsp. garlic powder
3 tsp. chili powder
1 tsp. salt.
pepper to taste
1 15 oz. can petite diced tomatoes 
1 15 oz. can of black olives, sliced
1 cup frozen corn or 1 15 oz. can corn, drained

Brown hamburger and onion until onion is translucent.  Add the remaining ingredients and warm through.  Place in a greased 9x13 pan or other casserole dish.

Topping:

1 C. yellow corn meal
1 C. flour
1 T. sugar
2 tsp. baking powder
1 tsp. salt
1 1/2 C. milk
1/3 C. oil
1 egg

Mix all together until well blended.  Pour over meat mixture in pan.   Bake in preheated 350 degree oven for 20 minutes.  

Sprinkle with 1 1/2 C. shredded cheddar cheese.   Return to oven and bake another 15 minutes until topping is set and cheese is melted.

Serve hot.

Joy's Notes:   You can save time and either buy sliced olives (which are more expensive) OR leave the olives whole.

Monday, January 23, 2017

Easy Cheesecake Cupcakes



Easy Cheesecake Cupcakes
I love cheesecake!  It is one of my favorite desserts.  I've learned to make a pretty good baked cheesecake but it takes some time to get it smooth and creamy.  These little Easy Cheesecake Cupcakes are quick and easy.  You can enjoy that delicious cheesecake texture and taste with minimal effort and they look adorable.

My friend Teresa gave me this recipe several years ago when I needed a portable dessert.  They work perfectly for toting to parties or for serving as a delicious dessert after a meal at home.

I'm thinking we'll use these on Valentine's Day for a fun ending to our meal.

Easy Cheesecake Cupcakes

1 C. sugar
3 8 oz. packages cream cheese, softened to at least room temperature
4 eggs
2 tsp. lemon juice
1 pkg. NILLA Wafers
Cherry or Blueberry pie filling
Whipped Cream, optional
24 paper muffin cups

Preheat oven to 350 degrees.   Mix sugar, cheese, eggs and lemon juice until smooth.  



Place paper muffin liners in muffin tin.  Place one Nilla Wafer in the bottom of each cup.  Spoon cheese mixture over wafers to fill cups 3/4 full.  

Bake in preheated oven for 18-20 minutes.  Cool.  Cupcakes will sink in the middle while cooling,  Spoon pie filling on each cupcake and refrigerate at least an hour.  Add whipped topping if desired.   Makes about 24 cupcakes.




Joy's Notes:  It helps to have the eggs at room temperature.  If I haven't remembered to take them out, I just set them in a bowl and cover with fairly warm water for a few minutes to warm them up.  This help keep the cream cheese from being lumpy when you mix it together.  Also - NILLA wafers are a little larger than any other vanilla wafer cookie I've found.  I like them best for the crust on these.