Monkey Bread

I found this recipe from Cooks.com years ago. It's been my go to recipe for Monkey Bread ever since. It has a wonderful sauce that is poured on before baking.

Ingredients:

1 3/4 cup sugar

2 tsp. cinnamon

3/4 cup butter

1/4 cup evaporated milk

1/2 cup brown sugar

4 (10 oz.) cans refrigerated biscuits ( I can't get 10 0z so I just use the 7 0z)

In a 1 1/2 quart saucepan combine 1 cup sugar, 1 1/2 teaspoons cinnamon, butter, milk and brown sugar. Bring to a boil. Combine 3/4 cup sugar and 1/2 teaspoon cinnamon. Cut biscuits in half. (Most of the time, I cut them in quarters. In the picture, I used frozen yeast rolls which I thawed. Refrigerated biscuits are better.) Coat with sugar mixture and layer in bundt pan. Spread remaining sugar over biscuits. Pour sauce over biscuits. Bake at 350 degrees for 40 - 45 minutes.

Hot Pretzels

This recipe is from the Crafters' Marketplace Cookbook from Shipshewana, Indiana. These pretzels are a family favorite. They come pretty close to our favorite pretzels that we would buy in Shipshewana from Jo Jo's Pretzels. At least according to what we remember, it's been a long time since we have had one of those delicious treats.

Ingredients:

1/3 cup brown sugar( I double this to 2/3 cup because Jo Jo's Pretzels were sweeter)

1 pkg. yeast(2 tablespoons)

1 1/2 cup warm water

5 cups flour

Boil:

3 cups water ( I double this to 6 cups as 3 didn't seem to be enough the pan I use)

3 tablespoons baking soda(I double this to 6 tablespoons)

Mix sugar, yeast, and water, then set aside for 5 minutes. Add flour. Stir until dough no longer sticks to the bowl. Turn out onto floured surface and knead until elastic. ( I do all this in my Kitchen Aid Stand Mixer) Pull off golf -ball sized pieces and form into pretzel shapes. Drop into boiling water. Cook until it rises to the top. (I have had to gently stir them to unstick them from the bottom of the pan, I don't let them boil for more than 30 seconds) Remove for the water; place on greased pan. Sprinkle with salt( I do not sprinkle mine with salt until after I remove them from the oven.) Bake at 475 degrees for 8 minutes. After I take them out of the oven, I brush them with melted butter then sprinkle with Kosher salt.

Nestle's Chunky Pecan Pie Bars

These bars are so good. The taste of pecan pie with chocolate.

Ingredients:

For Crust:

1 1/2 cups all purpose flour

1/2 cup (1 stick) butter, softened

1/4 cup packed brown sugar

For the Filling:

3 large eggs

3/4 cup corn syrup

3/4 cup sugar

2 tablespoons butter

1 teaspoon vanilla extract

1 3/4 cups (11.5 oz pkg.) Nestle Toll House Semi- Sweet Chocolate Chunks

1 1/2 cups pecans, coarsely chopped

Preheat oven to 350 degrees. Grease 9x13 baking pan. For the crust, beat together the flour, butter and brown sugar in small mixer bowl until crumbly. Press into prepared baking pan. Bake for 12-15 minutes or until lightly browned. For the filling, beat together eggs, corn syrup, sugar, butter and vanilla in medium bowl with wire whisk. Stir in Chunks and nuts. Pour evenly over baked crust. Bake for 25 -30 minutes or until set. Cool in pan, cut into bars.

Southern Living Magazine's Breakfast Casserole

This is a very good breakfast casserole. Easy to make. Just plan ahead as it does need to chill for at least 8 hours or overnight.

Ingredients:

1 pound ground pork sausage

10 white bread sandwich slices, cubed

2 cups shredded sharp cheddar cheese( I used mild cheddar and more like 4 cups of cheese)

6 eggs

2 cups milk

1 teaspoon salt

1 teaspoon dry mustard

1/4 teaspoon worcestershire sauce

Cook sausage in skillet over medium heat, stirring until it crumbles and is no longer pink; drain well. Place bread cubes in a lightly greased 9x13 inch baking dish; sprinkle bread evenly with cheese, and top with sausage. Whisk together eggs and remaining ingredients; pour evenly over sausage mixture. Cover and chill casserole for 8 hours. Let stand at room temperature for 30 minutes before baking. Bake at 350 degrees fro 45 minutes or until set. Let stand 5 minute before serving.

Chocolate Fudge Butterfinger Cookies

I got this recipe from Picky Palate at http://picky-palate.com. This is the third cookie recipe that I have made from this site and so far her cookie recipes have been wonderful. This cookie is rich and very chocolaty. The only change I would make is that I would add more crushed Butterfingers. I didn't have king size candy bars so I used 14 snack size. I think I would up that to at least 16 which would be two of the 8 count packages of the snack size. Also, this recipe uses a lot of cocoa. I really thought it was a typo and decided to try it anyways, it was not a typo. You really do use 1 1/4 cups of cocoa.

Ingredients:

1 cup butter, softened

1 cup sugar

3/4 cup brown sugar

2 eggs

1 teaspoon vanilla

1 3/4 cup flour

1 1/4 cup cocoa powder

2 teaspoons baking soda ( I left this out, I almost never put baking soda in my cookies)

1/4 teaspoon salt

2 king size Butterfinger bars, crushed

1 1/2 cup semi-sweet chocolate chips

Preheat oven to 350 degrees. In a large bowl, cream together the butter and sugars until light and fluffy( I just mixed until combined really well). Slowly add eggs and vanilla until well combined. In another bowl, combine the flour, cocoa, baking soda, and salt. Slowly add to wet ingredients(the batter will be thick) then stir in crushed Butterfingers and chocolate chips. Using a medium scoop, drop by rounded spoonfuls onto cookie sheet. Bake for 9-11 minutes, should still be soft in the center. Allow cookie to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Pioneer Woman's Perfect Potatoes au Gratin

This is a recipe that I got off of Pioneer Woman's website at http://thepioneerwoman.com/. She has a wonderful recipe collection and many have become favorites around here. I probably should get around to posting those recipes, it's just a matter of finding the pictures on the computer. I liked these and they were good but I still prefer my mom's recipe for scalloped potatoes. I think this recipe is more scalloped potatoes that are topped with some cheese then an au Gratin recipe. In my house growing up, au Gratin potatoes had way more cheese and was mixed in with the potatoes not just sprinkled on top. This is a very good recipe if you are looking for a change from regular scalloped potatoes or something new to try.

Ingredients:

4 whole russet potatoes, scrubbed clean

2 tablespoons butter, softened( I used vegetable oil as I used my Pampered Chef stoneware baking dish)

1 1/2 cups heavy cream

1/2 cup whole milk(I used 2% because that's what I always have on hand)

2 tablespoons flour

4 cloves of garlic, finely minced ( I used dried minced garlic)

1 teaspoon salt

freshly ground pepper to taste

1 cup sharp cheddar cheese, freshly grated

Preheat the oven to 400 degrees. Smear softened butter all over bottom of baking dish. Slice potatoes, then cut slices into fourths. In a separate bowl, whisk together cream, milk, flour, minced garlic, salt and plenty of freshly ground pepper. Place 1/3 of the potatoes in the bottom of the baking dish. Pour 1/3 of the cream mixture over the potatoes. Repeat this two more times, ending with cream mixture. Cover with foil and bake for 30 minutes. Remove foil and bake for 20 minutes, or until potatoes are golden brown and really bubbling. Add grated cheese to the top of the potatoes and bake for 3-5 more minutes, until cheese is melted and bubbly. Allow to stand for a few minutes before serving by the spoonful.

Baker's Dozen Yeast Rolls

This recipe is in the January/February 2010 edition of Simple and Delicious Magazine. I have subscribed to this magazine for years. They are a sister magazine to Taste of Home and they have wonderful recipes. This edition is full of many recipes that I will be trying. These rolls were very good and very easy to make. I used my kitchen aid stand mixer to do all the mixing and kneading. The only thing I would do different next time is bake them for a little bit longer. They were done but seemed to be doughy in texture still. The topping that goes on them is wonderful. My kids gobbled these down and loved the topping even though the ingredients didn't seem like they would go together well, they do. This recipe uses quick rise yeast which is incorporated with dry ingredients unlike regular yeast which is dissolved into the wet ingredients. I prefer quick rise yeast over regular yeast.

Ingredients:

2 - 2 1/2 cups all purpose flour

2 tablespoons sugar

1 pkg. (1/4 oz.) quick-rise yeast

1/2 tsp salt

3/4 cup warm water (120 degrees to 130 degrees)

2 tablespoons plus 4 teaspoons butter, melted, divided

3/4 cup shredded sharp cheddar cheese

2 teaspoons honey

1/8 teaspoon garlic salt

In a large bowl, combine 1 1/2 cups flour, sugar, yeast and salt. Add water and 2 tablespoons melted butter; beat on medium speed for 3 minutes or until smooth. Stir in cheese and enough remaining flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, about 4-6 minutes(I did this in my kitchen aid stand mixer). Cover and let rest for 10 minutes. Divide into 13 pieces. Shape each into a ball. Place in a greased 9 inch round baking pan. Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 375 for 11-14 minutes ( next time I make these I will bake for 20 minutes) or until lightly browned. Combine the honey, garlic salt, and remaining butter; brush over rolls. Remove to a wire rack to cool.